Re: [CnD] Salsa
Good choice. Woodchips are too much fiber for me anyway. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, July 20, 2014 7:48 AM To: cookinginthedark@acbradio.org; Teresa Mullen Subject: Re: [CnD] Salsa I would never eat woodchips. They are designed for use in a smoker. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, July 19, 2014 10:59 PM Subject: [CnD] Salsa Hello everyone here is my recipe for salsa one can 28 ounce whole stewed tomatoes One or two whole fresh jalapenos chopped finely with seeds 1 to 3 cloves garlic minced, one bunch green onions chopped, 1/4 cup cilantro chopped, pinch of cumin, salt and pepper to taste Directions; I have done this, but you can use food processor processor to do this but you want to leave a little bit of Chuck's I use my hands when I smashed the stewed tomatoes you do not have to add any water after smashing stewed tomatoes combined the rest of the ingredients and enjoy woodchips Teresa MullenSent from my iPhone I forgot to mention put all ingredients in a bowl after smashing the stew tomatoes sorry this is my first time leaving a recipe! LOL enjoy with chips or vegetables also on eggs and other dishes like grilling meats chicken mashed potatoes etc. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green beans
1 onion cut into thin onion rings. As much fresh garlic clove as you like. I use 2 to 3 cloves Break up the onion rings and fry in a little olive oil for 5 to 6 minutes. Slice up the garlic into thin slivers and add to the onions. Cook another minutes. Add the pound of clean green beans. Get out a 14 1/2 ounce can of whole or stewed tomatoes and Pour in the juice over the green beans. Cut up the tomatoes to fit your taste. I just cut mine in half. Now add your seasoning. A little oregano, basil, hot red crushed pepper, and salt and black pepper. Get it a stir, and place a tight lid on skillet and turn the heat to low. check in 15 minutes to see if they are done the way you like them. I usually do mine for about 20 minutes. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barbecue chicken
Never turn it over. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, July 20, 2014 1:55 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Barbecue chicken You turn your chicken over during the cooking process? I didn't, and it turned out OK. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Debbie Deatherage' debbied...@gmail.com Sent: Sunday, July 20, 2014 3:34 PM Subject: Re: [CnD] Barbecue chicken When I cook chicken in the oven I cook it anywhere from 350 to 400 and cook from 45 minutes to an hour--30 minutes on each side. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Sunday, July 20, 2014 3:29 PM To: cookinginthedark@acbradio.org Subject: [CnD] Barbecue chicken Hello, My husband Bill tried to send a message to the list and for some reason they are not getting to the list. We are going to fix bbq chicken tonight. Does anyone have any recipes? We are going to use some homemade Jack Daniels Sauce he made in the pressure cooker the other day. Also, how long do you usually cook chicken in the oven. Thank you. Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] internal temps for chicken
Hello there. What internal temp would you cook the chicken too? I got a talking meat thermometer and was wondering what temp I'd like to have the chicken at to know when it's done? Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barbecue chicken
I would put the sauce on for about the last ten minutes of cooking time. cooking time depends on size of pieces, but normally, about 375 degrees F. for 30 minutes, turn, and 15 to 30 minutes more, adding sauce the final ten minutes. you do not want it to burn/caramelize. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Sunday, July 20, 2014 3:39 PM To: Shirley Baker Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Barbecue chicken Thank you, also, when you fix it with barbecue sauce would you put the barbecue sauce on at the beginning or towards the end? Sent from my iPhone On Jul 20, 2014, at 4:34 PM, Shirley Baker shirleyba...@comcast.net wrote: When I cook chicken in the oven I cook it anywhere from 350 to 400 and cook from 45 minutes to an hour--30 minutes on each side. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Sunday, July 20, 2014 3:29 PM To: cookinginthedark@acbradio.org Subject: [CnD] Barbecue chicken Hello, My husband Bill tried to send a message to the list and for some reason they are not getting to the list. We are going to fix bbq chicken tonight. Does anyone have any recipes? We are going to use some homemade Jack Daniels Sauce he made in the pressure cooker the other day. Also, how long do you usually cook chicken in the oven. Thank you. Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] unsubscribe
unsubscribe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barbecue chicken
Just the way I like it. I cover for the first npart of the cooking time and uncover to brown it, then add barbecue and cover at the end that last half hour. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, July 20, 2014 1:57 PM To: cookinginthedark@acbradio.org; Debbie Deatherage Subject: Re: [CnD] Barbecue chicken The other night, I put 9 large chicken thighs into a 9 by 13 inch pan and preheated the oven to 400 degrees, left it in there for an hour and a half, then poured enough barbecue sauce over them to cover them, and stuck it back into the oven for another half hour. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Debbie Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, July 20, 2014 3:28 PM Subject: [CnD] Barbecue chicken Hello, My husband Bill tried to send a message to the list and for some reason they are not getting to the list. We are going to fix bbq chicken tonight. Does anyone have any recipes? We are going to use some homemade Jack Daniels Sauce he made in the pressure cooker the other day. Also, how long do you usually cook chicken in the oven. Thank you. Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] food spice suggestions - Re: Infired grills
Hi Charles, which is sweeter the liquid smoke or barbecue spice? Sent from my iPad On Jul 20, 2014, at 9:55 AM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: There is another product that is pretty much the same, only with a slightly different taste. Liquid Smoke is made by Rites, and comes in a tall square bottle. This other one, and I don't know who manufactures it, is called barbecue spice., and comes in a tall round bottle. In either case, go! very! lightly! with it. A little bit goes a long way! --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Mike and jean via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'janbrown' janbr...@samobile.net Sent: Sunday, July 20, 2014 2:38 AM Subject: Re: [CnD] Infired grills If you don't want to use a grill and still get a smokey flavor, you can use liquid smoke. Be careful, however, and only use a little as the flavor is strong. Mike Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of janbrown via Cookinginthedark Sent: Saturday, July 19, 2014 6:17 PM To: cookinginthedark@acbradio.org; Rhonda Garrison Subject: Re: [CnD] Infired grills No, the flavor works on one of those little portable Webber or Webber style portable gas grills but I moved to a traegor smoker grill. It is easy to use and messy to clean up but the taste is worth all the mess. Jan Sent from my iPhone On Jul 19, 2014, at 2:38 PM, Rhonda Garrison via Cookinginthedark cookinginthedark@acbradio.org wrote: Has anyone used on of these grills? if so what are your thoughts? I'm interested in grilling, but want something that will be a bite more easy to use than the charcoal that you would use outdoors. I have a forman, but I just don't think it gives the outdoor flavor that grilling outside on a bass grill, or another type of grill does? is it in the seasoning? On Jul 19, 2014, at 5:19 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: The user's manual should give the answer. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, July 19, 2014 3:50 PM Subject: [CnD] iGrill Mini? Hi there, Has anyone ever used an iGrill or iGrill mini? I saw one for $40 and got one because I heard it could work with my iPhone. What I'd like to know is this. I know it's for grills, but can I also use it for things like baking chicken or pork chops or something like that? Thoughts? Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] internal temps for chicken
175 f - Original Message - From: Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Monday, July 21, 2014 2:28 AM Subject: [CnD] internal temps for chicken Hello there. What internal temp would you cook the chicken too? I got a talking meat thermometer and was wondering what temp I'd like to have the chicken at to know when it's done? Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barbecue chicken
Hello. Preference is the key here. I like my chicken with crispy skin. I cook it slowly so it's tender, but I wait for the skin to get nice and crisp before adding the BBQ sauce. I cover it so it won't caramelize and turn my oven down to 300 for that last 20 min. or half hour of cooking. With some liquid smoke, the crispy skin and spices combine to make it as close to the grill without taking it outside. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Monday, July 21, 2014 2:10 AM To: cookinginthedark@acbradio.org; 'Debbie Deatherage' Subject: Re: [CnD] Barbecue chicken I would put the sauce on for about the last ten minutes of cooking time. cooking time depends on size of pieces, but normally, about 375 degrees F. for 30 minutes, turn, and 15 to 30 minutes more, adding sauce the final ten minutes. you do not want it to burn/caramelize. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Sunday, July 20, 2014 3:39 PM To: Shirley Baker Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Barbecue chicken Thank you, also, when you fix it with barbecue sauce would you put the barbecue sauce on at the beginning or towards the end? Sent from my iPhone On Jul 20, 2014, at 4:34 PM, Shirley Baker shirleyba...@comcast.net wrote: When I cook chicken in the oven I cook it anywhere from 350 to 400 and cook from 45 minutes to an hour--30 minutes on each side. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Sunday, July 20, 2014 3:29 PM To: cookinginthedark@acbradio.org Subject: [CnD] Barbecue chicken Hello, My husband Bill tried to send a message to the list and for some reason they are not getting to the list. We are going to fix bbq chicken tonight. Does anyone have any recipes? We are going to use some homemade Jack Daniels Sauce he made in the pressure cooker the other day. Also, how long do you usually cook chicken in the oven. Thank you. Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
