Re: [CnD] Boston Market Chicken

2016-02-20 Thread janbrown via Cookinginthedark 
Sorry.
Broil at 450 and see how it works.
Iherry, butter melted in pan, salt an pepper.

On Feb 20, 2016, at 7:49 PM, Charles Rivard via Cookinginthedark 
 wrote:

At what temperature?  Or should the oven be turned up to the highest setting?  
Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message- From: janbrown via Cookinginthedark
Sent: Saturday, February 20, 2016 8:50 PM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Boston Market Chicken

Scallops are delicious broiled in butter and sherry.
Try ten minutes, check to feel if they are done and try again in two minute 
incriments.


On Feb 20, 2016, at 12:02 PM, Melanie Bausom via Cookinginthedark 
 wrote:

I don't know anything about cooking scallops, but I would point out that the 
chicken recipe did give a baking time at least, so you could go by that.


-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 2:47 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Boston Market Chicken

Hello, Everyone,

Charles and John make an interesting point.
While I would not necessarily modify the wording in a recipe, I would suggest 
adding a sentence to explain how the blind individual who shares the recipe 
turns the term which relies on sight into a tactile or auditory instruction.
I have no idea when the juices run clear for baking chicken, but I depend on 
time, the use of a talking thermometer, and/or how the chicken feels to the 
touch.
I don't know when a pork chop is brown, but I feel the meat after flipping it 
and know that the texture of the meat has changed. I also note the change in 
sound when the pork chop is brown on the bottom.
Probably most of you know these things, but a blind person who is new to 
cooking or wants to try a new technique would benefit from the added 
information.
And I have no idea when scallops would be opaque, and I love scallops. I would 
probably look for a different recipe for scallops which might give me the time 
for cooking them.

Just my thoughts.

Lori C.


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 9:00 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Mike and Jenna
Subject: Re: [CnD] Boston Market Chicken

Hi,

I have a problem with people saying things need to be edited for a blind so 
called standered. All ovens and stoves cook differently and each person has a 
different way of doing things if the list is going to turn into us being told 
that we need to take sited terms out of our recipes then I will just leave and 
find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

1/4 cup  canola oil
1 Tbl.  honey
1 Tbl.  lime juice

Re: [CnD] CANNOLI PUDDING

2016-02-20 Thread Shannon via Cookinginthedark 

OMG Helen this sounds delicious.

Shannon
- Original Message - 
From: "Helen Whitehead via Cookinginthedark" 

To: "cooking-in-the-dark" 
Cc: "Helen Whitehead" 
Sent: Friday, February 19, 2016 11:35 AM
Subject: [CnD] CANNOLI PUDDING



   CANNOLI PUDDING

1 (15 oz.) carton ricotta cheese

1/4 cup miniature semisweet chocolate chips

1/4 cup chopped pecans

1/4 cup chopped maraschino cherries

3 tablespoons sugar

3 tablespoons whipping cream

whole maraschino cherries (optional)

In a mixing bowl, beat ricotta cheese until smooth.

Stir in the chocolate chips, pecans, cherries, sugar, and cream.

Spoon into dessert dishes. Refrigerate until serving.

Garnish with whole cherries if desired.

Servings: 4


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Re: [CnD] Boston Market Chicken

2016-02-20 Thread Charles Rivard via Cookinginthedark 

At what temperature?  Or should the oven be turned up to the highest
setting?  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: janbrown via Cookinginthedark
Sent: Saturday, February 20, 2016 8:50 PM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Boston Market Chicken

Scallops are delicious broiled in butter and sherry.
Try ten minutes, check to feel if they are done and try again in two minute
incriments.


On Feb 20, 2016, at 12:02 PM, Melanie Bausom via Cookinginthedark
 wrote:

I don't know anything about cooking scallops, but I would point out that the
chicken recipe did give a baking time at least, so you could go by that.


-Original Message-
From: Lori Castner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 2:47 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Boston Market Chicken

Hello, Everyone,

Charles and John make an interesting point.
While I would not necessarily modify the wording in a recipe, I would
suggest adding a sentence to explain how the blind individual who shares the
recipe turns the term which relies on sight into a tactile or auditory
instruction.
I have no idea when the juices run clear for baking chicken, but I depend on
time, the use of a talking thermometer, and/or how the chicken feels to the
touch.
I don't know when a pork chop is brown, but I feel the meat after flipping
it and know that the texture of the meat has changed. I also note the change
in sound when the pork chop is brown on the bottom.
Probably most of you know these things, but a blind person who is new to
cooking or wants to try a new technique would benefit from the added
information.
And I have no idea when scallops would be opaque, and I love scallops. I
would probably look for a different recipe for scallops which might give me
the time for cooking them.

Just my thoughts.

Lori C.


-Original Message-
From: Mike and Jenna via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 9:00 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Mike and Jenna
Subject: Re: [CnD] Boston Market Chicken

Hi,

I have a problem with people saying things need to be edited for a blind so
called standered. All ovens and stoves cook differently and each person has
a different way of doing things if the list is going to turn into us being
told that we need to take sited terms out of our recipes then I will just
leave and find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list
should be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and
replaced with an approximate time and temperature.  Katie and I had a huge
problem with scallops one time.  We bought a huge bag of them at Sam's Club
and I was anxious for her to try them.  All recipes we found said stuff like
"Bake them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did
well, and this is not adapted for us; but little things like this do need
modifying if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

 1/4 cup  canola oil
 1 Tbl.  honey
 1 Tbl.  lime juice
 1/4 tsp.  paprika
 4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch

Re: [CnD] Boston Market Chicken

2016-02-20 Thread janbrown via Cookinginthedark 
Scallops are delicious broiled in butter and sherry.
Try ten minutes, check to feel if they are done and try again in two minute 
incriments.


On Feb 20, 2016, at 12:02 PM, Melanie Bausom via Cookinginthedark 
 wrote:

I don't know anything about cooking scallops, but I would point out that the 
chicken recipe did give a baking time at least, so you could go by that.


-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 2:47 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Boston Market Chicken

Hello, Everyone,

Charles and John make an interesting point.
While I would not necessarily modify the wording in a recipe, I would suggest 
adding a sentence to explain how the blind individual who shares the recipe 
turns the term which relies on sight into a tactile or auditory instruction.
I have no idea when the juices run clear for baking chicken, but I depend on 
time, the use of a talking thermometer, and/or how the chicken feels to the 
touch.
I don't know when a pork chop is brown, but I feel the meat after flipping it 
and know that the texture of the meat has changed. I also note the change in 
sound when the pork chop is brown on the bottom.
Probably most of you know these things, but a blind person who is new to 
cooking or wants to try a new technique would benefit from the added 
information.
And I have no idea when scallops would be opaque, and I love scallops. I would 
probably look for a different recipe for scallops which might give me the time 
for cooking them.

Just my thoughts.

Lori C.


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 9:00 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Mike and Jenna
Subject: Re: [CnD] Boston Market Chicken

Hi,

I have a problem with people saying things need to be edited for a blind so 
called standered. All ovens and stoves cook differently and each person has a 
different way of doing things if the list is going to turn into us being told 
that we need to take sited terms out of our recipes then I will just leave and 
find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

  1/4 cup  canola oil
  1 Tbl.  honey
  1 Tbl.  lime juice
  1/4 tsp.  paprika
  4 chicken breast halves, washed and patted dry
 Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime 
juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. 
Apply mixture to chicken pieces in a single layer. Bake in oven for 35−40 
minutes, basting every 8−10 minutes, until well browned and juices run clear 
when you cut into the thickest part of the chicken. Remove from oven. Cover 
with foil for 15 minutes.
 This softens the chicken and keeps it hot

Re: [CnD] Flat top stove's

2016-02-20 Thread Penny Reeder via Cookinginthedark 
I have been using a flat-top stove for many years. In fact, I'm using
my second flat-top stove. I love it! You can pretty much feel where
the burner is by raising your hand above the burner and with practice,
and it's infinitely easier to clean and maintain!
Penny


On 2/20/16, anita.brown1998--- via Cookinginthedark
 wrote:
>
>
> Sent from my iPhone has any totally blind folks on this list used a flat top
> stove? Possibly considering getting a new one like that. If you would please
> write me off the list. Thank you, Anita
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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[CnD] Flat top stove's

2016-02-20 Thread anita.brown1998--- via Cookinginthedark 


Sent from my iPhone has any totally blind folks on this list used a flat top 
stove? Possibly considering getting a new one like that. If you would please 
write me off the list. Thank you, Anita
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[CnD] Carmel Apples

2016-02-20 Thread Sugar via Cookinginthedark 
Carmel Apples
 12 tart apples, washed and dried
 3/4 cup chopped salted peanuts  1 cup light corn syrup  dash of salt
 1/2 cup butter
 2 cups firmly packed brown sugar
 1−14 ounce can of sweetened condensed milk  1 teaspoon vanilla
 In 2 quart saucepan melt butter and add salt, syrup and sugar.  Cook over 
medium heat, stirring occasionally until mixture comes  to a full boil, 10−12 
minutes. Stir in milk and continue cooking,  stirring occaisionally, until 
small amount of mixture dropped in  ice water forms a ball or candy thermometer 
reaches 245 F.  Remove from heat, stir in vanilla. Dip apples in carmel 
mixture.  Place coated apples on waxed paper. Put peanuts in a small  bowl so 
you can dip the apples in. Allow to dry completely  and then place in air tight 
container.

 Carmel Apples

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar




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[CnD] as I see it

2016-02-20 Thread Charles Rivard via Cookinginthedark 
This list was created as an outreach of the podcast “Cooking in the Dark”, 
where Dale Campbell proves that “you don’t need sight to cook dinner tonight”.  
During these podcasts, Dale shares recipes along with his knowledge and 
experience as a blind cook, giving tips and tricks on how a blind person 
performs the tasks involved in preparing and cooking delicious meals.  He tells 
of the equipment he uses as well as the techniques that he uses.  This is 
through firsthand experience.  This list was created for us to do likewise.

If you think you're finished, you! really! are! finished!!
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Re: [CnD] Boston Market Chicken

2016-02-20 Thread Melanie Bausom via Cookinginthedark 
I don't know anything about cooking scallops, but I would point out that the 
chicken recipe did give a baking time at least, so you could go by that.


-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 2:47 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Boston Market Chicken

Hello, Everyone,

Charles and John make an interesting point.
While I would not necessarily modify the wording in a recipe, I would suggest 
adding a sentence to explain how the blind individual who shares the recipe 
turns the term which relies on sight into a tactile or auditory instruction.
I have no idea when the juices run clear for baking chicken, but I depend on 
time, the use of a talking thermometer, and/or how the chicken feels to the 
touch.
I don't know when a pork chop is brown, but I feel the meat after flipping it 
and know that the texture of the meat has changed. I also note the change in 
sound when the pork chop is brown on the bottom.
Probably most of you know these things, but a blind person who is new to 
cooking or wants to try a new technique would benefit from the added 
information.
And I have no idea when scallops would be opaque, and I love scallops. I would 
probably look for a different recipe for scallops which might give me the time 
for cooking them.

Just my thoughts.

Lori C.


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 9:00 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Mike and Jenna
Subject: Re: [CnD] Boston Market Chicken

Hi,

I have a problem with people saying things need to be edited for a blind so 
called standered. All ovens and stoves cook differently and each person has a 
different way of doing things if the list is going to turn into us being told 
that we need to take sited terms out of our recipes then I will just leave and 
find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

   1/4 cup  canola oil
   1 Tbl.  honey
   1 Tbl.  lime juice
   1/4 tsp.  paprika
   4 chicken breast halves, washed and patted dry
  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime 
juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. 
Apply mixture to chicken pieces in a single layer. Bake in oven for 35−40 
minutes, basting every 8−10 minutes, until well browned and juices run clear 
when you cut into the thickest part of the chicken. Remove from oven. Cover 
with foil for 15 minutes.
  This softens the chicken and keeps it hot until served. Serves four.
Boston Market Chicken

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar




---
This email

Re: [CnD] Boston Market Chicken

2016-02-20 Thread Lori Castner via Cookinginthedark 
Hello, Everyone,

Charles and John make an interesting point.
While I would not necessarily modify the wording in a recipe, I would suggest 
adding a sentence to explain how the blind individual who shares the recipe 
turns the term which relies on sight into a tactile or auditory instruction.
I have no idea when the juices run clear for baking chicken, but I depend on 
time, the use of a talking thermometer, and/or how the chicken feels to the 
touch.
I don't know when a pork chop is brown, but I feel the meat after flipping it 
and know that the texture of the meat has changed. I also note the change in 
sound when the pork chop is brown on the bottom.
Probably most of you know these things, but a blind person who is new to 
cooking or wants to try a new technique would benefit from the added 
information.
And I have no idea when scallops would be opaque, and I love scallops. I would 
probably look for a different recipe for scallops which might give me the time 
for cooking them.

Just my thoughts.

Lori C.


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 9:00 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Mike and Jenna
Subject: Re: [CnD] Boston Market Chicken

Hi,

I have a problem with people saying things need to be edited for a blind so 
called standered. All ovens and stoves cook differently and each person has a 
different way of doing things if the list is going to turn into us being told 
that we need to take sited terms out of our recipes then I will just leave and 
find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

   1/4 cup  canola oil
   1 Tbl.  honey
   1 Tbl.  lime juice
   1/4 tsp.  paprika
   4 chicken breast halves, washed and patted dry
  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime 
juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. 
Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices run 
clear when you cut into the thickest part of the chicken. Remove from oven. 
Cover with foil for 15 minutes.
  This softens the chicken and keeps it hot until served. Serves four.
Boston Market Chicken

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar




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Re: [CnD] Boston Market Chicken

2016-02-20 Thread Mike and Jenna via Cookinginthedark 
Hi,

I have a problem with people saying things need to be edited for a blind so 
called standered. All ovens and stoves cook differently and each person has a 
different way of doing things if the list is going to turn into us being told 
that we need to take sited terms out of our recipes then I will just leave and 
find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

   1/4 cup  canola oil
   1 Tbl.  honey
   1 Tbl.  lime juice
   1/4 tsp.  paprika
   4 chicken breast halves, washed and patted dry
  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime 
juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. 
Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices run 
clear when you cut into the thickest part of the chicken. Remove from oven. 
Cover with foil for 15 minutes.
  This softens the chicken and keeps it hot until served. Serves four.
Boston Market Chicken

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar




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Re: [CnD] Boston Market Chicken

2016-02-20 Thread Sugar via Cookinginthedark 
I don't think that is fair to say all the time Charles


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

   1/4 cup  canola oil
   1 Tbl.  honey
   1 Tbl.  lime juice
   1/4 tsp.  paprika
   4 chicken breast halves, washed and patted dry
  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime 
juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. 
Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices run 
clear when you cut into the thickest part of the chicken. Remove from oven. 
Cover with foil for 15 minutes.
  This softens the chicken and keeps it hot until served. Serves four.
Boston Market Chicken

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar




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