Re: [CnD] Deep fryers

[Charles Rivard via Cookinginthedark]

Ti Fal makes a large deep fryer that has one large round basket.  It uses 
about 6 quarts of oil.  It has a locking lid, the basket is raised and 
lowered from the outside, and the fryer stays relatively cool to the touch. 
The highest temperature setting is 375 degrees.


I bought a fryer from Wal-Mart that is about the same size, but it has 2 
rectangular baskets.  The lid does not lock, but this is no problem.  My 
fryer is a Hamilton Beach, and you should be able to find it by doing a 
search on Wal-Mart's site.


Both fryers are safe to use by a blind person.  HTH.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Debbie Deatherage via Cookinginthedark

Sent: Saturday, April 09, 2016 5:08 PM
To: cookinginthedark@acbradio.org
Cc: Debbie Deatherage
Subject: [CnD] Deep fryers



I have had deep fryers in the past. My husband and I are thinking about 
buying another one. Are there suggestions of ones that people have? I wanted 
something that is easy to use for a blind person. Also, is there anyone who 
have used an air fryer? How does the food taste? Thank you.

Debbie Deatherage

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[CnD] Deep fryers

[Debbie Deatherage via Cookinginthedark]

I have had deep fryers in the past. My husband and I are thinking about buying 
another one. Are there suggestions of ones that people have? I wanted something 
that is easy to use for a blind person. Also, is there anyone who have used an 
air fryer? How does the food taste? Thank you. 
Debbie Deatherage 

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Re: [CnD] Off topic: Changing email addresses

[Charles Rivard via Cookinginthedark]

This method won't work.  Read the list guidelines for instructions.  HTH.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Janet Hardcastle via Cookinginthedark

Sent: Saturday, April 09, 2016 2:52 PM
To: cookinginthedark@acbradio.org ; 'Steve Stewart'
Cc: Janet Hardcastle
Subject: Re: [CnD] Off topic: Changing email addresses

unsubscribe





-Original Message-
From: Steve Stewart via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put
the word unsubscribe and then add your new email by doing the same by
putting the word subscribe in the subject line. semda blank email to
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark

Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about
changing the address for the cooking in the dark mailing list. I would
appreciate if I could get any feedback, as I'd like to change this as soon
as possible.

Sincerely yours,

Noah Tobias Carver
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Re: [CnD] Off topic: Changing email addresses

[Janet Hardcastle via Cookinginthedark]

unsubscribe





-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put 
the word unsubscribe and then add your new email by doing the same by 
putting the word subscribe in the subject line. semda blank email to 
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark
Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about 
changing the address for the cooking in the dark mailing list. I would 
appreciate if I could get any feedback, as I'd like to change this as soon 
as possible.

Sincerely yours,

Noah Tobias Carver
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Checked by AVG - www.avg.com
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Checked by AVG - www.avg.com
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Internal Virus Database is out of date.

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Re: [CnD] Off topic: Changing email addresses

[Janet Hardcastle via Cookinginthedark]

unsubscribe
unsubscribe

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put 
the word unsubscribe and then add your new email by doing the same by 
putting the word subscribe in the subject line. semda blank email to 
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark
Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about 
changing the address for the cooking in the dark mailing list. I would 
appreciate if I could get any feedback, as I'd like to change this as soon 
as possible.

Sincerely yours,

Noah Tobias Carver
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Re: [CnD] Off topic: Changing email addresses

[Janet Hardcastle via Cookinginthedark]

unsubscribe

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put 
the word unsubscribe and then add your new email by doing the same by 
putting the word subscribe in the subject line. semda blank email to 
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark
Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about 
changing the address for the cooking in the dark mailing list. I would 
appreciate if I could get any feedback, as I'd like to change this as soon 
as possible.

Sincerely yours,

Noah Tobias Carver
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[CnD] Cooking Pork Chops.

[ajackson212--- via Cookinginthedark]

Hi, Curtis,
I love using Italian dressing as a marinade for pork chops; it adds a good 
flavor and helps to keep the meat moist and tender.
Here is something else to consider: your butcher may be trimming all the fat 
off the chops.  This will dry out the meat very quickly.  You may want to ask 
the butcher not to trim the chops.  Unlike beef, all the fat on pork is on the 
outside of the meat, so it is easy to trim it off after the meat is cooked.
Hope this helps.  
Over cooking pork will also make it tough and dry.  If you braise them in 
liquid, they will also remain moist.
Experiment with a little less time on the grill and see how that works.
Good Luck!
Alice


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Re: [CnD] perplexing problem.

[Jan via Cookinginthedark]

Italian dressing works really well for a marinade. I've used it with
chicken, pork and beef. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 09, 2016 3:27 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] perplexing problem.

I was just thinking! Marinate the chops in Italian dressing before grilling.



Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Curtis Delzer via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, April 08, 2016 1:56 PM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] perplexing problem.

thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
THANKS

At 04:00 AM 4/8/2016, you wrote:
>Try a meat mallot like this one.
>
>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>
>Before cooking the meat, put it on a cutting board and cover it with 
>either plastic wrap or wax paper. Now pound the heck out of it with the 
>meat tenderizer. The pounding helps to breakdown the fibers and makes 
>the meat more tender. You can do this with any meat though I mostly use 
>mine for chicken.
>
>I am not especially recommending this particular meat mallot, so shop 
>around and find one you like.
>
>I hope that helps.
>
>Kimber
>
>On 4/8/16, Curtis Delzer via Cookinginthedark 
> wrote:
> > Hi all!  I am having issues getting meat tender. My butcher comes up 
> > with these beautiful center cut pork chops, I put them on the grill, 
> > and yet, they sure are TOUGH! What can be done to tenderize them?
> > I've tried soaking in ginger ale? I sure wish I knew what to do.
> > THANKS
> >
> >
> >
> > Curtis Delzer
> > H.S.
> > K6VFO
> > San Bernardino, CA
> >
> > SWAP NET TIMES:
> > Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
> > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> > 447Mhz- PL 123Hz
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
>--
>Kimberly
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Re: [CnD] perplexing problem.

[Jan via Cookinginthedark]

You could be overcooking them. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 09, 2016 3:01 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] perplexing problem.

Or ask the butcher for tips or why the meat is not grilling tender! 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Kimber Gardner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, April 08, 2016 6:01 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] perplexing problem.

Try a meat mallot like this one.

http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I

Before cooking the meat, put it on a cutting board and cover it with either
plastic wrap or wax paper. Now pound the heck out of it with the meat
tenderizer. The pounding helps to breakdown the fibers and makes the meat
more tender. You can do this with any meat though I mostly use mine for
chicken.

I am not especially recommending this particular meat mallot, so shop around
and find one you like.

I hope that helps.

Kimber

On 4/8/16, Curtis Delzer via Cookinginthedark
 wrote:
> Hi all!  I am having issues getting meat tender. My butcher comes up 
> with these beautiful center cut pork chops, I put them on the grill, 
> and yet, they sure are TOUGH! What can be done to tenderize them?
> I've tried soaking in ginger ale? I sure wish I knew what to do.
> THANKS
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
> SWAP NET TIMES:
> Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
> 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> 447Mhz- PL 123Hz
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Kimberly
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Re: [CnD] perplexing problem.

[Sandy via Cookinginthedark]

Some George Foreman grills only have one temperature setting, so you might
cook it for less time. if yours has a temperature select choice, lower the
temperature. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: John Diakogeorgiou via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 3:27 PM
To: cookinginthedark@acbradio.org
Cc: John Diakogeorgiou
Subject: Re: [CnD] perplexing problem.

You are probably over cooking them.

On 4/8/16, Regina Marie via Cookinginthedark 
wrote:
> Marinating does wonders too.
> Regina Marie
>
>
> -Original Message-
> From: Curtis Delzer via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, April 08, 2016 11:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Curtis Delzer
> Subject: Re: [CnD] perplexing problem.
>
> thanks, I've thought of this, just hadn't yet done it, but I sure 
> will! :) THANKS
>
> At 04:00 AM 4/8/2016, you wrote:
>>Try a meat mallot like this one.
>>
>>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>>
>>Before cooking the meat, put it on a cutting board and cover it with 
>>either plastic wrap or wax paper. Now pound the heck out of it with 
>>the meat tenderizer. The pounding helps to breakdown the fibers and 
>>makes the meat more tender. You can do this with any meat though I 
>>mostly use mine for chicken.
>>
>>I am not especially recommending this particular meat mallot, so shop 
>>around and find one you like.
>>
>>I hope that helps.
>>
>>Kimber
>>
>>On 4/8/16, Curtis Delzer via Cookinginthedark 
>> wrote:
>> > Hi all!  I am having issues getting meat tender. My butcher comes 
>> > up with these beautiful center cut pork chops, I put them on the 
>> > grill, and yet, they sure are TOUGH! What can be done to tenderize
them?
>> > I've tried soaking in ginger ale? I sure wish I knew what to do.
>> > THANKS
>> >
>> >
>> >
>> > Curtis Delzer
>> > H.S.
>> > K6VFO
>> > San Bernardino, CA
>> >
>> > SWAP NET TIMES:
>> > Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
>> > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX 
>> > repeater,
>> > 447Mhz- PL 123Hz
>> > ___
>> > Cookinginthedark mailing list
>> > Cookinginthedark@acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>> >
>>
>>
>>--
>>Kimberly
>>___
>>Cookinginthedark mailing list
>>Cookinginthedark@acbradio.org
>>http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
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Re: [CnD] perplexing problem.

[Sandy via Cookinginthedark]

I was just thinking! Marinate the chops in Italian dressing before grilling.



Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Curtis Delzer via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 1:56 PM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] perplexing problem.

thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
THANKS

At 04:00 AM 4/8/2016, you wrote:
>Try a meat mallot like this one.
>
>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>
>Before cooking the meat, put it on a cutting board and cover it with 
>either plastic wrap or wax paper. Now pound the heck out of it with the 
>meat tenderizer. The pounding helps to breakdown the fibers and makes 
>the meat more tender. You can do this with any meat though I mostly use 
>mine for chicken.
>
>I am not especially recommending this particular meat mallot, so shop 
>around and find one you like.
>
>I hope that helps.
>
>Kimber
>
>On 4/8/16, Curtis Delzer via Cookinginthedark 
> wrote:
> > Hi all!  I am having issues getting meat tender. My butcher comes up 
> > with these beautiful center cut pork chops, I put them on the grill, 
> > and yet, they sure are TOUGH! What can be done to tenderize them?
> > I've tried soaking in ginger ale? I sure wish I knew what to do.
> > THANKS
> >
> >
> >
> > Curtis Delzer
> > H.S.
> > K6VFO
> > San Bernardino, CA
> >
> > SWAP NET TIMES:
> > Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
> > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> > 447Mhz- PL 123Hz
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
>--
>Kimberly
>___
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Re: [CnD] perplexing problem.

[Sandy via Cookinginthedark]

Or ask the butcher for tips or why the meat is not grilling tender! 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Kimber Gardner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 6:01 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] perplexing problem.

Try a meat mallot like this one.

http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I

Before cooking the meat, put it on a cutting board and cover it with either
plastic wrap or wax paper. Now pound the heck out of it with the meat
tenderizer. The pounding helps to breakdown the fibers and makes the meat
more tender. You can do this with any meat though I mostly use mine for
chicken.

I am not especially recommending this particular meat mallot, so shop around
and find one you like.

I hope that helps.

Kimber

On 4/8/16, Curtis Delzer via Cookinginthedark
 wrote:
> Hi all!  I am having issues getting meat tender. My butcher comes up 
> with these beautiful center cut pork chops, I put them on the grill, 
> and yet, they sure are TOUGH! What can be done to tenderize them?
> I've tried soaking in ginger ale? I sure wish I knew what to do.
> THANKS
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
> SWAP NET TIMES:
> Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
> 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> 447Mhz- PL 123Hz
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


-- 
Kimberly
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