Re: [CnD] delivery problems - Re: If you're ordering cooking equipmet, etc.
Well so far I have not had a problem with UPS but what I don't like out here is that everything is Southwest or north east when the addresses start like mine is 1612 N. E. 25th Ave. and then some places are numbers and circle. I agree Charles the UPS person must be lazy or blind to read your address. Teresa MullenSent from my iPhone > On Apr 21, 2015, at 10:11 PM, Becky McCullough via Cookinginthedark > wrote: > > Hi Charles, > It sounds like the delivery person is too lazy to look at the address. > Becky > - Original Message - From: "Charles Rivard via Cookinginthedark" > > To: ; "brenda mueller" > Sent: Tuesday, April 21, 2015 8:22 PM > Subject: [CnD] delivery problems - Re: If you're ordering cooking equipmet, > etc. > > >> I have a problem with UPS. My address is 1616 and one half. On a regular >> basis, they deliver my packages to 1616. The house is not occupied at this >> time. If nobody is there, they leave the package on the porch. The address >> is clearly written on the label on the package as well as part of the >> information they have on the computer at the local UPS office. When I call >> about the package and they ask me what my address is, I ask them what >> address they show that it should be delivered to, and they say 1616. I say >> that it is wrong, and they look again and say, "Oh. It shows 1616 and one >> half." I've been polite and patient, and when I get nowhere in solving the >> issue, I've gotten nasty, and neither approach gets any results. Amazon >> uses UPS, but they are not the cause of the issue. The problem is the >> carelessness of UPS. >> >> --- >> Be positive! When it comes to being defeated, if you think you're finished, >> you! really! are! finished! >> - Original Message - From: "brenda mueller via Cookinginthedark" >> >> To: "cooking in the dark" ; "ed mueller" >> ; ; >> >> Sent: Tuesday, April 21, 2015 7:20 PM >> Subject: [CnD] If you're ordering cooking equipmet, etc. >> >> >>> If you use UPS to order your cooking equipment, there's an agreement with >>> your local postoffice. The person may try to put it in your mailbox. In my >>> case, that's a couple of blocks away. I've been trying to get a coffee >>> shipment from Gevalia for days. >>> I'd recommend that we switch to FEDEX, so that our orders come to our >>> doors. When I've paid for delivery, I expect that delivery to come to my >>> door. >>> >>> What if the box of your shipment doesn't fit in your mailbox? Well, it goes >>> back to the postoffice. >>> >>> >>> Enjoy paying cab fare or bus fare to get your order, for us blind people. >>> In my case, that could be as much as $16.00. >>> >>> >>> Brenda Mueller >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > http://www.avast.com > > ___ > 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] baking chicken
Hi everyone, Wondering if I'm remembering this right. If I put garlic or other spices under the skin, will that help the chicken pieces not be so bland? Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Re; Baking Chicken
Absolutely, putting the spices under the skin will significantly help distribute the taste throughout the meet. Naturally, you can do this dry, however, mixing the spices with a little bit of olive oil or butter will also help to moisten the meat. Let the chicken marinate with the mixture under the skin for 1 to 2 hours, or even overnight setting in the refrigerator. Sent from my iPhone > On Apr 24, 2015, at 12:00 PM, > wrote: > > Message: 1 > > Hi everyone, > Wondering if I'm remembering this right. If I put garlic or other spices > under the skin, will that help the chicken pieces not be ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Re; Baking Chicken
Stupid question, but I have chicken breast I plan on baking tonight. How do you put the seasonings under the skin? Also, I didn't marinate it last night, and plan on baking it once I get home, because if I wait a couple of hours, we will be having dinner around six/sevenish which is to late for my liking. I do not have olive oil, and just have vegetable oil, can I mix the seasonings with that? So here's my plan, seasonings under the skin, mix other seasonings with vegetable oil and poor on top of chicken breast then bake for 80 minutes on 400. thoughts? On 4/24/15, Janet Acheson via Cookinginthedark wrote: > Absolutely, putting the spices under the skin will significantly help > distribute the taste throughout the meet. Naturally, you can do this dry, > however, mixing the spices with a little bit of olive oil or butter will > also help to moisten the meat. Let the chicken marinate with the mixture > under the skin for 1 to 2 hours, or even overnight setting in the > refrigerator. > > Sent from my iPhone > >> On Apr 24, 2015, at 12:00 PM, >> wrote: >> >> Message: 1 >> >> Hi everyone, >> Wondering if I'm remembering this right. If I put garlic or other spices >> under the skin, will that help the chicken pieces not be > ___ > 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] Re; Baking Chicken
Mixing the seasonings with the oil sounds good. In my experience, it's usually pretty easy to lift the skin a little and rub the seasoning on the meat. Hope this helps, Becky Manners -Original Message- From: Kimsan Song via Cookinginthedark Sent: Friday, April 24, 2015 3:00 PM To: cookinginthedark@acbradio.org ; Janet Acheson Subject: Re: [CnD] Re; Baking Chicken Stupid question, but I have chicken breast I plan on baking tonight. How do you put the seasonings under the skin? Also, I didn't marinate it last night, and plan on baking it once I get home, because if I wait a couple of hours, we will be having dinner around six/sevenish which is to late for my liking. I do not have olive oil, and just have vegetable oil, can I mix the seasonings with that? So here's my plan, seasonings under the skin, mix other seasonings with vegetable oil and poor on top of chicken breast then bake for 80 minutes on 400. thoughts? On 4/24/15, Janet Acheson via Cookinginthedark wrote: Absolutely, putting the spices under the skin will significantly help distribute the taste throughout the meet. Naturally, you can do this dry, however, mixing the spices with a little bit of olive oil or butter will also help to moisten the meat. Let the chicken marinate with the mixture under the skin for 1 to 2 hours, or even overnight setting in the refrigerator. Sent from my iPhone On Apr 24, 2015, at 12:00 PM, wrote: Message: 1 Hi everyone, Wondering if I'm remembering this right. If I put garlic or other spices under the skin, will that help the chicken pieces not be ___ 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] Re; Baking Chicken
You can use a meat tenderizer. Becky - Original Message - From: "Janet Acheson via Cookinginthedark" To: Sent: Friday, April 24, 2015 1:50 PM Subject: [CnD] Re; Baking Chicken Absolutely, putting the spices under the skin will significantly help distribute the taste throughout the meet. Naturally, you can do this dry, however, mixing the spices with a little bit of olive oil or butter will also help to moisten the meat. Let the chicken marinate with the mixture under the skin for 1 to 2 hours, or even overnight setting in the refrigerator. Sent from my iPhone On Apr 24, 2015, at 12:00 PM, wrote: Message: 1 Hi everyone, Wondering if I'm remembering this right. If I put garlic or other spices under the skin, will that help the chicken pieces not be ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Re; Baking Chicken
I just coat both sides of the chicken. Becky - Original Message - From: "Kimsan Song via Cookinginthedark" To: ; "Janet Acheson" Sent: Friday, April 24, 2015 2:00 PM Subject: Re: [CnD] Re; Baking Chicken Stupid question, but I have chicken breast I plan on baking tonight. How do you put the seasonings under the skin? Also, I didn't marinate it last night, and plan on baking it once I get home, because if I wait a couple of hours, we will be having dinner around six/sevenish which is to late for my liking. I do not have olive oil, and just have vegetable oil, can I mix the seasonings with that? So here's my plan, seasonings under the skin, mix other seasonings with vegetable oil and poor on top of chicken breast then bake for 80 minutes on 400. thoughts? On 4/24/15, Janet Acheson via Cookinginthedark wrote: Absolutely, putting the spices under the skin will significantly help distribute the taste throughout the meet. Naturally, you can do this dry, however, mixing the spices with a little bit of olive oil or butter will also help to moisten the meat. Let the chicken marinate with the mixture under the skin for 1 to 2 hours, or even overnight setting in the refrigerator. Sent from my iPhone On Apr 24, 2015, at 12:00 PM, wrote: Message: 1 Hi everyone, Wondering if I'm remembering this right. If I put garlic or other spices under the skin, will that help the chicken pieces not be ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Re; Baking Chicken
That will be very good. Make sure you bake meat side down, cover to keep moist, and then uncover for last 15 minutes, turn meat side up, and brown. *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: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 24, 2015 12:00 PM To: cookinginthedark@acbradio.org; Janet Acheson Subject: Re: [CnD] Re; Baking Chicken Stupid question, but I have chicken breast I plan on baking tonight. How do you put the seasonings under the skin? Also, I didn't marinate it last night, and plan on baking it once I get home, because if I wait a couple of hours, we will be having dinner around six/sevenish which is to late for my liking. I do not have olive oil, and just have vegetable oil, can I mix the seasonings with that? So here's my plan, seasonings under the skin, mix other seasonings with vegetable oil and poor on top of chicken breast then bake for 80 minutes on 400. thoughts? On 4/24/15, Janet Acheson via Cookinginthedark wrote: > Absolutely, putting the spices under the skin will significantly help > distribute the taste throughout the meet. Naturally, you can do this > dry, however, mixing the spices with a little bit of olive oil or > butter will also help to moisten the meat. Let the chicken marinate > with the mixture under the skin for 1 to 2 hours, or even overnight > setting in the refrigerator. > > Sent from my iPhone > >> On Apr 24, 2015, at 12:00 PM, >> wrote: >> >> Message: 1 >> >> Hi everyone, >> Wondering if I'm remembering this right. If I put garlic or other >> spices under the skin, will that help the chicken pieces not be > ___ > 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] Betty's Cheese Wafers
Betty's Cheese Wafers
Serving Size: 6
1/2 cup butter
2 cups shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce
1 Dash Tabasco
1cup sifted all-purpose flour
In a food processor or electric mixer, combine all of the ingredients. Roll
into logs, cover, and refrigerate until firm.
Grease a cookie sheet. Slice into wafers and place on the cookie sheet. Bake
in a 350° oven for 12 minutes.
Source:
"Aunt Bee's Mayberry Cookbook"
Copyright:
"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991
Per Serving (excluding unknown items): 358 Calories; 28g Fat (70.2% calories
from fat); 12g Protein; 15g Carbohydrate; 1g Dietary Fiber; 81mg
Cholesterol; 400mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
NOTES : Submitted by Harvey Bullock - writer
0 0 0 0
"So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today."
~Matt. 6:34-Sugar
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[CnD] Gomer's Guacamole and Tortilla Chips
Gomer's Guacamole and Tortilla Chips
Serving Size : 6 Preparation Time :0:00
Categories: Appetizers
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon lard or shortening
1/2 cup warm water -- (1/2 to 3/4) (110°)
Oil
Salt to taste
2 medium avocados -- seeded, peeled, and cut up
1/2 small onion -- cut up
2tablespoons lemon juice
1 clove garlic -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a mixing bowl stir together the flour, salt, and baking powder. Cut in
the lard until the mixture resembles cornmeal. Add 1/2 cup of water and stir
until the dough can be gathered into a ball. If needed, add more water, 1
tablespoon at a time. Let the dough rest for 15 minutes. Divide the dough
into 12 portions and shape into balls. Turn onto a lightly floured board and
roll each ball into a 7-inch round. Trim uneven edges to make round
tortillas. Stack the rounds and cut the stack into 6 wedges.
In a deep skillet heat 1/2 inch of oil. Fry the wedges a few at a time for
about 45 seconds, or until they are crisp and lightly browned. Drain well on
paper toweling. Sprinkle the chips lightly with salt.
In a blender container combine the remaining ingredients. Cover and blend
until well combined. Serve with Tortilla Chips.
Description:
"Shazam!"
Source:
"Aunt Bee's Mayberry Cookbook"
Copyright:
"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991
Per Serving (excluding unknown items): 285 Calories; 13g Fat (39.5% calories
from fat); 6g Protein; 38g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol;
623mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates.
NOTES : Serves 6 to 8.
0 0 0 0 0 0 0 0 0 0 0 0
"So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today."
~Matt. 6:34-Sugar
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Re: [CnD] Re; Baking Chicken
Or you could cut slits in the skin and put pieces of garlic clove, minced underneath, or seasonings of choice. Italian salad dressing is also a terrific marinade. Fear is just excitement in need of an attitude adjustment! -Original Message- From: rebecca manners via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 24, 2015 2:27 PM To: cookinginthedark@acbradio.org; Kimsan Song Subject: Re: [CnD] Re; Baking Chicken Mixing the seasonings with the oil sounds good. In my experience, it's usually pretty easy to lift the skin a little and rub the seasoning on the meat. Hope this helps, Becky Manners -Original Message- From: Kimsan Song via Cookinginthedark Sent: Friday, April 24, 2015 3:00 PM To: cookinginthedark@acbradio.org ; Janet Acheson Subject: Re: [CnD] Re; Baking Chicken Stupid question, but I have chicken breast I plan on baking tonight. How do you put the seasonings under the skin? Also, I didn't marinate it last night, and plan on baking it once I get home, because if I wait a couple of hours, we will be having dinner around six/sevenish which is to late for my liking. I do not have olive oil, and just have vegetable oil, can I mix the seasonings with that? So here's my plan, seasonings under the skin, mix other seasonings with vegetable oil and poor on top of chicken breast then bake for 80 minutes on 400. thoughts? On 4/24/15, Janet Acheson via Cookinginthedark wrote: > Absolutely, putting the spices under the skin will significantly help > distribute the taste throughout the meet. Naturally, you can do this > dry, however, mixing the spices with a little bit of olive oil or > butter will also help to moisten the meat. Let the chicken marinate > with the mixture under the skin for 1 to 2 hours, or even overnight > setting in the refrigerator. > > Sent from my iPhone > >> On Apr 24, 2015, at 12:00 PM, >> wrote: >> >> Message: 1 >> >> Hi everyone, >> Wondering if I'm remembering this right. If I put garlic or other >> spices under the skin, will that help the chicken pieces not be > ___ > 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
