Re: [CnD] pressure cookers
I cooked using an electric pressure cooker today love it I am totally blind and live alone. When I first got it I had a sighted friend come by and show me how to use it mine is real simple to use Sent from my iPhone > On Jun 11, 2016, at 10:59 PM, Sharon via Cookinginthedark > wrote: > > Do you mean just ACBradio? Or do you mean that the cooking demonstration was > actually on the show Main Menu? > Sharon another Sharon > > -Original Message- > From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 10:20 PM > To: cookinginthedark@acbradio.org > Cc: juliette > Subject: Re: [CnD] pressure cookers > > Sharon, if you have a computer you can get two cooking shows on Saturday > night on acb main menu radio. On one of them, a guy use an electric pressure > cooker and he's totally blind. > > Juliette > > - Original Message - > From: Sharon Howerton via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 06/11/2016 6:11 pm > Subject: [CnD] pressure cookers > >> >> >> I am an avid QVC shopper and just got a message that all of their >> pressure cookers will be on payments. Can anyone comment on the >> accessibility of a pressure cooker? I am totally blind and live alone >> (now that my kids are grown and married!). >> >> Thanks! >> >> Sharon >> >> ___ >> 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] pressure cookers
Do you mean just ACBradio? Or do you mean that the cooking demonstration was actually on the show Main Menu? Sharon another Sharon -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 10:20 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] pressure cookers Sharon, if you have a computer you can get two cooking shows on Saturday night on acb main menu radio. On one of them, a guy use an electric pressure cooker and he's totally blind. Juliette - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/11/2016 6:11 pm Subject: [CnD] pressure cookers > > > I am an avid QVC shopper and just got a message that all of their > pressure cookers will be on payments. Can anyone comment on the > accessibility of a pressure cooker? I am totally blind and live alone > (now that my kids are grown and married!). > > Thanks! > > Sharon > > ___ > 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] pressure cookers
Sharon, if you have a computer you can get two cooking shows on Saturday night on acb main menu radio. On one of them, a guy use an electric pressure cooker and he's totally blind. Juliette - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/11/2016 6:11 pm Subject: [CnD] pressure cookers > > > I am an avid QVC shopper and just got a message that all of their pressure > cookers will be on payments. Can anyone comment on the accessibility of a > pressure cooker? I am totally blind and live alone (now that my kids are > grown and married!). > > Thanks! > > Sharon > > ___ > 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] Potatoes
Susie, I'm coming to visit you! Of course, as lazy as I am, I never peel my potatoes but do all the rest. And a big thing about _any starch in my book is that one _MUST put salt in the boiling water. If you don't, you can salt your arm off after the starch is done and it won't help, one iota! I even sent a pasta dish back in a restaurant because I knew from the taste the boiling water had not been salted. I got the dish back and it was _perfect! Juliette Silvers - Original Message - From: Susie Stageberg via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/11/2016 5:47 pm Subject: Re: [CnD] Potatoes > > > I know people who use a ricer are dedicated to that way, but I love, love, > love my stand mixer. It makes fluffy mashed potatoes and my family inhales > them. Sometimes I drop a clove of garlic in the water when I cook the > potatoes; sometimes I add chives or sour cream or cheese when I mash them. > > Susie > > > > -Original Message- > From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 4:50 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Potatoes > > There are many different delicious ways to fix potatoes. I like trying new > ones. It's great to share ideas this way. > > Marie > > > > -Original Message- > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 1:57 PM > To: cookinginthedark@acbradio.org > Cc: Sugar > Subject: Re: [CnD] Potatoes > > This morning I diced a few russet potatos placed a little butter flavored > olive oil and added chopped green bell peppers, red onionseadiced tomatos and > added garlic powdereasalt and pepper then on my skillet let it cook for about > 15 minutes on med. Heat then mixed a little because if you stir to much they > get mushy, anyways then I added hillshire beef kalbosahalf of the larg > package chopped) and cooked all together with scramble eggs on the side for > another 15 minutes or till I felt them crispy enough. > Topped the potatos with a little cheddar cheese and salsa then served with > homemade flour tortillas I made this for my Daniel before a all day session. > What was left over I put in burritos to go for hm.lessmile Sugar > > Knowing your own darkness is the best method for dealing with the darknesses > of other people. > comFilled with light, Sugar. > > > -Original Message- > From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 1:50 PM > To: cookinginthedark@acbradio.org > Cc: Abby Vincent > Subject: Re: [CnD] Potatoes > > I love trying different types of potatoes. Russets are great for the classic > baked potato and mashed potatoes. For potato salad, I like half red, half > fingerling. Yukon Golds are great for both baking and salads. My potato > salad has whatever kind of potatoes I have, boiled, sliced, and while hot, > adding a bit of Italian dressing. Peeling is optional. When they are cool, > toss with mayo. Add chopped celery, black olives, and radishes. We could > have days of threads for mashed potatoes. The secret is a potato ricer. You > squeeze the cooked potato through a cup with holes, along with slices of > butter. Then stir in salt and optional ingredients such as roasted garlic > and pepper. > Abby > -Original Message- > From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 1:18 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Potatoes > > Hello. > > > > Instead of boiling potatoes, I cook them in the slow cooker, then use the > potatoes any way I want-I can slice them and fry them or oven-cook them > further, or cut them for potato salad if I am using them. > > I just put some red potatoes in, and they wil be done in three hours. I am > going to make some potato salad. I am in the mood for some with some > chicken, or perhaps, something else. > > > > Marie > > > > > > ___ > 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. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthe
Re: [CnD] another device
You could be talking about the T-FAl Opti Grill. I love mine. Ward On 6/11/2016 6:13 PM, Sharon Howerton via Cookinginthedark wrote: Someone mentioned this device and I must be spelling it incorrectly; she said she found it on Amazon. It is an auto grill. And no, I didn't mean parts for a car! I thought it was on QVC once but not sure. Thanks again! Sharon ___ 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] cooking bacon
I also do not experience splittering during convection cooking. The bacon comes out nice. Marie -Original Message- From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 5:29 PM To: cookinginthedark@acbradio.org Cc: Bill Subject: Re: [CnD] cooking bacon I bake mine in the oven all the time and no splatters. Bill -Original Message- From: Lori Castner via Cookinginthedark Sent: Saturday, June 11, 2016 5:06 PM To: cookinginthedark@acbradio.org Cc: Lori Castner Subject: Re: [CnD] cooking bacon Hello, I have never cooked bacon in the oven; does the fat splatter and make a mess in the oven? I have cooked bacon in my electric skillet and just turned it with a fork or spatula. Lori C. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 9:02 AM To: cookinginthedark@acbradio.org Cc: Abby Vincent Subject: Re: [CnD] cooking bacon I haven't found a way to duplicate the sizzling sound and crispness of frying bacon. If you're not good at turning and lifting the bacon with a fork, you risk a fire. I use the microwave cooker. It does get the fat out of the bacon and comes out meaty/chewy. Abby -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 6:37 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: Re: [CnD] cooking bacon Juliette, I had to cringe as soon as I read that you used one of those thin aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the bacon. -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:14 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon Cooking Bacon: a cautionary tale Many years ago I decided to fry bacon in my oven using one of those thin aluminum rectangular light pans with ridges to catch the fat. When I went to remove the pan it collapsed spilling the grease on my arms. I almost went to the emergency room for that one and of course, never cooked bacon in one of those pans again. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 4:01 pm Subject: Re: [CnD] cooking bacon > > > Randy, my sister bakes hers in the oven and I've done the same. She > said to bake it at 400 for 20 minutes; to be honest, to me that wasn't > long enough. I have a pan with a drip tray so the grease falls to the > bottom; it's a lot easier than frying on the stove and better tasting, > I think, than preparing in the microwave. I'd say to just experiment > with time depending on the thickness of your bacon. Good luck. > Sharon > > -Original Message- > From: randy tijerina via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 3:27 PM > To: cookinginthedark@acbradio.org > Cc: randy tijerina > Subject: [CnD] cooking bacon > > hi friends'''Randy here...'''what's the best way to cook bacon? > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste > like it was on the stovedd_b, without all that fat'''how do you guys do > it? > > ___ > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Banana Bread
Thanks so very much for this one, Sharon. When it gets cooler here in Minnesota, I'll try it. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/11/2016 8:56 am Subject: [CnD] Banana Bread > > > This recipe comes from a cookbook I received as a gift perhaps 40 years ago.. > It is called DELTA GAMMA COOKBOOK FOR THE BLIND. The pages are thermoform > and the covers have disappeared, but the recipes are good and I use this one > all the time. My grandkids love this recipe! > > > > 1/2 cup shortening (I use 1 stick of regular butter) > > 1 cup sugar > > 2 eggs > > 1 cup mashed ripe bananas (I use one or two for each batch depending on the > size of the banana) > > 1 tsp lemon juice > > 2 cups flour (I use all purpose) > > 3 tsp baking powder > > 1 tsp salt > > 1 tsp chopped nuts > > And I don"ment think there would be any reason that you could not put > chocolate > chips on top or in the batter, but I think if you put them on top, they > would melt into the bread and would probably be very good! > > > > When I make this recipe, I beat the eggs first and then add the butter and > sugar. Add bananas and lemon juice. Add dry ingredients. Finally, add the > nuts. I use a stand mixer but am sure you could use an electric hand mixer > so everything blends well. > > > > Pour into greased 9x5 inch loaf pan. > > > > Bake at 350 degrees for one hour 5 minutes or until toothpick inserted comes > out clean. > > > > This makes a one pound loaf. > > > > If I have three or four ripe bananas, I make two loaves by just doubling all > of the ingredients. > > ___ > 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] another device
Is this the device you were talking about Grillbot Automatic Grill Cleaner, Red https://www.amazon.com/dp/B00HFDFSAC/ref=cm_sw_r_cp_api_Dvlxxb1XSTYG7 Sent from my iPhone > On Jun 11, 2016, at 7:13 PM, Sharon Howerton via Cookinginthedark > wrote: > > Someone mentioned this device and I must be spelling it incorrectly; she > said she found it on Amazon. It is an auto grill. And no, I didn't mean > parts for a car! I thought it was on QVC once but not sure. > > Thanks again! > > Sharon > > ___ > 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] cooking bacon
I bake mine in the oven all the time and no splatters. Bill -Original Message- From: Lori Castner via Cookinginthedark Sent: Saturday, June 11, 2016 5:06 PM To: cookinginthedark@acbradio.org Cc: Lori Castner Subject: Re: [CnD] cooking bacon Hello, I have never cooked bacon in the oven; does the fat splatter and make a mess in the oven? I have cooked bacon in my electric skillet and just turned it with a fork or spatula. Lori C. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 9:02 AM To: cookinginthedark@acbradio.org Cc: Abby Vincent Subject: Re: [CnD] cooking bacon I haven't found a way to duplicate the sizzling sound and crispness of frying bacon. If you're not good at turning and lifting the bacon with a fork, you risk a fire. I use the microwave cooker. It does get the fat out of the bacon and comes out meaty/chewy. Abby -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 6:37 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: Re: [CnD] cooking bacon Juliette, I had to cringe as soon as I read that you used one of those thin aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the bacon. -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:14 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon Cooking Bacon: a cautionary tale Many years ago I decided to fry bacon in my oven using one of those thin aluminum rectangular light pans with ridges to catch the fat. When I went to remove the pan it collapsed spilling the grease on my arms. I almost went to the emergency room for that one and of course, never cooked bacon in one of those pans again. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 4:01 pm Subject: Re: [CnD] cooking bacon Randy, my sister bakes hers in the oven and I've done the same. She said to bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I have a pan with a drip tray so the grease falls to the bottom; it's a lot easier than frying on the stove and better tasting, I think, than preparing in the microwave. I'd say to just experiment with time depending on the thickness of your bacon. Good luck. Sharon -Original Message- From: randy tijerina via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 3:27 PM To: cookinginthedark@acbradio.org Cc: randy tijerina Subject: [CnD] cooking bacon hi friends'''Randy here...'''what's the best way to cook bacon? to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it was on the stovedd_b, without all that fat'''how do you guys do it? ___ 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
[CnD] another device
Someone mentioned this device and I must be spelling it incorrectly; she said she found it on Amazon. It is an auto grill. And no, I didn't mean parts for a car! I thought it was on QVC once but not sure. Thanks again! Sharon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pressure cookers
I am an avid QVC shopper and just got a message that all of their pressure cookers will be on payments. Can anyone comment on the accessibility of a pressure cooker? I am totally blind and live alone (now that my kids are grown and married!). Thanks! Sharon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking bacon
Hi, I have been cooking bacon in the oven -- especially when I need to prepare a lot of bacon for a large group -- for a long time. It doesn't seem to make an unusual mess in the oven, BUT BE VERY CAREFUL WHEN YOU TAKE IT OUT! Use thick, protective oven mits, and do it slowly. A few months ago, I made a big pan of bacon in the oven -- I used the broiler pan, which is quite shallow. I was not careful as I removed the pan, and I ended up splashing bacon grease on my hand. It was a very unpleasant experience! Penny On 6/11/16, Lori Castner via Cookinginthedark wrote: > Hello, > I have never cooked bacon in the oven; does the fat splatter and make a mess > in the oven? > I have cooked bacon in my electric skillet and just turned it with a fork or > spatula. > > Lori C. > > > -Original Message- > From: Abby Vincent via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 9:02 AM > To: cookinginthedark@acbradio.org > Cc: Abby Vincent > Subject: Re: [CnD] cooking bacon > > I haven't found a way to duplicate the sizzling sound and crispness of > frying bacon. If you're not good at turning and lifting the bacon with a > fork, you risk a fire. I use the microwave cooker. It does get the fat > out of the bacon and comes out meaty/chewy. > > Abby > > -Original Message- > From: Sharon Howerton via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 6:37 AM > To: cookinginthedark@acbradio.org > Cc: Sharon Howerton > Subject: Re: [CnD] cooking bacon > > Juliette, I had to cringe as soon as I read that you used one of those thin > aluminum pans. I’m so sorry you were hurt. One needs something sturdy for > the bacon. > > -Original Message- > From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 9:14 PM > To: cookinginthedark@acbradio.org > Cc: juliette > Subject: Re: [CnD] cooking bacon > > Cooking Bacon: a cautionary tale > Many years ago I decided to fry bacon in my oven using one of those thin > aluminum rectangular light pans with ridges to catch the fat. When I went to > remove the pan it collapsed spilling the grease on my arms. I almost went to > the emergency room for that one and of course, never cooked bacon in one of > those pans again. > > Juliette Silvers > > - Original Message - > From: Sharon Howerton via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 06/10/2016 4:01 pm > Subject: Re: [CnD] cooking bacon > >> >> >> Randy, my sister bakes hers in the oven and I've done the same. She said >> to bake it at 400 for 20 minutes; to be honest, to me that wasn't long >> enough. I have a pan with a drip tray so the grease falls to the bottom; >> it's a lot easier than frying on the stove and better tasting, I think, >> than preparing in the microwave. I'd say to just experiment with time >> depending on the thickness of your bacon. Good luck. >> Sharon >> >> -Original Message- >> From: randy tijerina via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Friday, June 10, 2016 3:27 PM >> To: cookinginthedark@acbradio.org >> Cc: randy tijerina >> Subject: [CnD] cooking bacon >> >> hi friends'''Randy here...'''what's the best way to cook bacon? >> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like >> it was on the stovedd_b, without all that fat'''how do you guys do >> it? >> >> ___ >> 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] cooking bacon
Hello, I have never cooked bacon in the oven; does the fat splatter and make a mess in the oven? I have cooked bacon in my electric skillet and just turned it with a fork or spatula. Lori C. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 9:02 AM To: cookinginthedark@acbradio.org Cc: Abby Vincent Subject: Re: [CnD] cooking bacon I haven't found a way to duplicate the sizzling sound and crispness of frying bacon. If you're not good at turning and lifting the bacon with a fork, you risk a fire. I use the microwave cooker. It does get the fat out of the bacon and comes out meaty/chewy. Abby -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 6:37 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: Re: [CnD] cooking bacon Juliette, I had to cringe as soon as I read that you used one of those thin aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the bacon. -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:14 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon Cooking Bacon: a cautionary tale Many years ago I decided to fry bacon in my oven using one of those thin aluminum rectangular light pans with ridges to catch the fat. When I went to remove the pan it collapsed spilling the grease on my arms. I almost went to the emergency room for that one and of course, never cooked bacon in one of those pans again. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 4:01 pm Subject: Re: [CnD] cooking bacon > > > Randy, my sister bakes hers in the oven and I've done the same. She said to > bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I > have a pan with a drip tray so the grease falls to the bottom; it's a lot > easier than frying on the stove and better tasting, I think, than preparing > in the microwave. I'd say to just experiment with time depending on the > thickness of your bacon. Good luck. > Sharon > > -Original Message- > From: randy tijerina via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 3:27 PM > To: cookinginthedark@acbradio.org > Cc: randy tijerina > Subject: [CnD] cooking bacon > > hi friends'''Randy here...'''what's the best way to cook bacon? > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it > was on the stovedd_b, without all that fat'''how do you guys do it? > > ___ > 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] Potatoes
I know people who use a ricer are dedicated to that way, but I love, love, love my stand mixer. It makes fluffy mashed potatoes and my family inhales them. Sometimes I drop a clove of garlic in the water when I cook the potatoes; sometimes I add chives or sour cream or cheese when I mash them. Susie -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 4:50 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Potatoes There are many different delicious ways to fix potatoes. I like trying new ones. It's great to share ideas this way. Marie -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:57 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Potatoes This morning I diced a few russet potatos placed a little butter flavored olive oil and added chopped green bell peppers, red onions,diced tomatos and added garlic powder,salt and pepper then on my skillet let it cook for about 15 minutes on med. Heat then mixed a little because if you stir to much they get mushy, anyways then I added hillshire beef kalbosahalf of the larg package chopped) and cooked all together with scramble eggs on the side for another 15 minutes or till I felt them crispy enough. Topped the potatos with a little cheddar cheese and salsa then served with homemade flour tortillas I made this for my Daniel before a all day session. What was left over I put in burritos to go for him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:50 PM To: cookinginthedark@acbradio.org Cc: Abby Vincent Subject: Re: [CnD] Potatoes I love trying different types of potatoes. Russets are great for the classic baked potato and mashed potatoes. For potato salad, I like half red, half fingerling. Yukon Golds are great for both baking and salads. My potato salad has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a bit of Italian dressing. Peeling is optional. When they are cool, toss with mayo. Add chopped celery, black olives, and radishes. We could have days of threads for mashed potatoes. The secret is a potato ricer. You squeeze the cooked potato through a cup with holes, along with slices of butter. Then stir in salt and optional ingredients such as roasted garlic and pepper. Abby -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:18 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Potatoes Hello. Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them. I just put some red potatoes in, and they wil be done in three hours. I am going to make some potato salad. I am in the mood for some with some chicken, or perhaps, something else. Marie ___ 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. https://www.avast.com/antivirus ___ 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] Potatoes
There are many different delicious ways to fix potatoes. I like trying new ones. It's great to share ideas this way. Marie -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:57 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Potatoes This morning I diced a few russet potatos placed a little butter flavored olive oil and added chopped green bell peppers, red onions,diced tomatos and added garlic powder,salt and pepper then on my skillet let it cook for about 15 minutes on med. Heat then mixed a little because if you stir to much they get mushy, anyways then I added hillshire beef kalbosahalf of the larg package chopped) and cooked all together with scramble eggs on the side for another 15 minutes or till I felt them crispy enough. Topped the potatos with a little cheddar cheese and salsa then served with homemade flour tortillas I made this for my Daniel before a all day session. What was left over I put in burritos to go for him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:50 PM To: cookinginthedark@acbradio.org Cc: Abby Vincent Subject: Re: [CnD] Potatoes I love trying different types of potatoes. Russets are great for the classic baked potato and mashed potatoes. For potato salad, I like half red, half fingerling. Yukon Golds are great for both baking and salads. My potato salad has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a bit of Italian dressing. Peeling is optional. When they are cool, toss with mayo. Add chopped celery, black olives, and radishes. We could have days of threads for mashed potatoes. The secret is a potato ricer. You squeeze the cooked potato through a cup with holes, along with slices of butter. Then stir in salt and optional ingredients such as roasted garlic and pepper. Abby -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:18 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Potatoes Hello. Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them. I just put some red potatoes in, and they wil be done in three hours. I am going to make some potato salad. I am in the mood for some with some chicken, or perhaps, something else. Marie ___ 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. https://www.avast.com/antivirus ___ 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] Potatoes
This morning I diced a few russet potatos placed a little butter flavored olive oil and added chopped green bell peppers, red onions,diced tomatos and added garlic powder,salt and pepper then on my skillet let it cook for about 15 minutes on med. Heat then mixed a little because if you stir to much they get mushy, anyways then I added hillshire beef kalbosahalf of the larg package chopped) and cooked all together with scramble eggs on the side for another 15 minutes or till I felt them crispy enough. Topped the potatos with a little cheddar cheese and salsa then served with homemade flour tortillas I made this for my Daniel before a all day session. What was left over I put in burritos to go for him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:50 PM To: cookinginthedark@acbradio.org Cc: Abby Vincent Subject: Re: [CnD] Potatoes I love trying different types of potatoes. Russets are great for the classic baked potato and mashed potatoes. For potato salad, I like half red, half fingerling. Yukon Golds are great for both baking and salads. My potato salad has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a bit of Italian dressing. Peeling is optional. When they are cool, toss with mayo. Add chopped celery, black olives, and radishes. We could have days of threads for mashed potatoes. The secret is a potato ricer. You squeeze the cooked potato through a cup with holes, along with slices of butter. Then stir in salt and optional ingredients such as roasted garlic and pepper. Abby -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:18 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Potatoes Hello. Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them. I just put some red potatoes in, and they wil be done in three hours. I am going to make some potato salad. I am in the mood for some with some chicken, or perhaps, something else. Marie ___ 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. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
I love trying different types of potatoes. Russets are great for the classic baked potato and mashed potatoes. For potato salad, I like half red, half fingerling. Yukon Golds are great for both baking and salads. My potato salad has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a bit of Italian dressing. Peeling is optional. When they are cool, toss with mayo. Add chopped celery, black olives, and radishes. We could have days of threads for mashed potatoes. The secret is a potato ricer. You squeeze the cooked potato through a cup with holes, along with slices of butter. Then stir in salt and optional ingredients such as roasted garlic and pepper. Abby -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 1:18 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Potatoes Hello. Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them. I just put some red potatoes in, and they wil be done in three hours. I am going to make some potato salad. I am in the mood for some with some chicken, or perhaps, something else. Marie ___ 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] Potatoes
Hello. Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them. I just put some red potatoes in, and they wil be done in three hours. I am going to make some potato salad. I am in the mood for some with some chicken, or perhaps, something else. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Roasting vegetables
I have an extremely easy recipe for roasted cauliflower. Let me hunt it up and I'll post it here. Sent from Kimber's iPhone > On Jun 10, 2016, at 10:00 PM, juliette via Cookinginthedark > wrote: > > Thanks Kim. I love broccoli, cauliflower, potatoes, hate anything I have to > peel; turnips if I can just cut them up, asparagus. > > Juliette > > - Original Message - > From: Kimber Gardner via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 06/10/2016 10:39 am > Subject: Re: [CnD] Roasting vegetables > >> >> >> What vegetables you are roasting will determine how long and which go >> in first etc. For example, root vegetables like carrots, turnips and >> potatoes take almost twice as long as something like green beans, >> where as asparagus takes as little as eight or nine minutes depending >> on the thickness of the stalks and the degree of doneness you like. >> >> That wasn't very helpful, was it? Lol! But if you can be more >> specific, I can probably give you better guidance. >> >>> On 6/10/16, juliette via Cookinginthedark >>> wrote: >>> I'm interested in roasting varioueas vegetables together and when you put >>> which vegetables in first and so on so that everything gets done at once and >>> none are overcooked. Thanks. >>> >>> Juliette >>> ___ >>> 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking bacon
Hello, everyone! The way I cook bacon, I have a pan with a rack, and I use the convection setting on my Farberware toaster oven and just cook it in 20 minutes. I have even found a way to get turkey bacon to come out crisp, although it does not taste as good as regular, it is lower in fat, and for me, on my current battle of the bulge, I just have regular bacon occasionally. I use my convection toaster oven often, even bake corn muffins on convection heat, because it cooks evenly and at a lower temp than regular baking, and everything comes out nice. But we each have our own way of doing things. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cookbook
OK, that's fine. Hope the person gets back to you about the cookbook. Marie -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 12:53 PM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: Re: [CnD] cookbook Marie, someone may have already requested it; I'm waiting for her address. Also I would have gladly responded to you but do not have your email address. -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 2:23 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] cookbook I might like the book. Can you email me privately? Thanks. Marie -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 10:58 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: [CnD] cookbook I hope it is appropriate to post this message. I have a braille cookbook, Plain and Nos so Plain Main Meals from the Guild for the Blind in Chicago. The book is in fine shape and is probably 40 years old but as I have not used it, thought someone might like to have it. It is free; please let me know if interested. I will send free matter. Sharon Howerton shrn...@gmail.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 ___ 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] cookbook
Marie, someone may have already requested it; I'm waiting for her address. Also I would have gladly responded to you but do not have your email address. -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 2:23 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] cookbook I might like the book. Can you email me privately? Thanks. Marie -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 10:58 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: [CnD] cookbook I hope it is appropriate to post this message. I have a braille cookbook, Plain and Nos so Plain Main Meals from the Guild for the Blind in Chicago. The book is in fine shape and is probably 40 years old but as I have not used it, thought someone might like to have it. It is free; please let me know if interested. I will send free matter. Sharon Howerton shrn...@gmail.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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cookbook
I might like the book. Can you email me privately? Thanks. Marie -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 10:58 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: [CnD] cookbook I hope it is appropriate to post this message. I have a braille cookbook, Plain and Nos so Plain Main Meals from the Guild for the Blind in Chicago. The book is in fine shape and is probably 40 years old but as I have not used it, thought someone might like to have it. It is free; please let me know if interested. I will send free matter. Sharon Howerton shrn...@gmail.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
Re: [CnD] Fresh Herbs
I've used fresh sage in Potato Pancakes. have - Original Message - From: "Susie Stageberg via Cookinginthedark" To: Cc: "Susie Stageberg" Sent: Saturday, June 11, 2016 12:38 PM Subject: [CnD] Fresh Herbs Howdy you'all. I have been given some pots of fresh herbs: two kinds of basil, oregano, sage and chives. I have used fresh chives in potato dishes and scrambled eggs. Those of you who use the fresh ones, any brilliant ideas on what to do with them? I don't have enough to make pesto. Susie ___ 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] Fresh Herbs
Oh and another idea, basil and tomato salad. With or without onion, with or without mozzarella. Yummy! On 6/11/16, Kimber Gardner wrote: > I use fresh herbs in salads and when roasting vegetables. Sage is > wonderful in roast chicken. Just pull off a few leaves, rub then > between your palms then tuck them unfder the skin of chicken breasts > or legs before roasting/baking. > > On 6/11/16, Susie Stageberg via Cookinginthedark > wrote: >> Howdy you'all. >> >> >> >> I have been given some pots of fresh herbs: two kinds of basil, oregano, >> sage and chives. I have used fresh chives in potato dishes and scrambled >> eggs. Those of you who use the fresh ones, any brilliant ideas on what to >> do >> with them? I don't have enough to make pesto. >> >> >> >> Susie >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Kimberly > -- Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fresh Herbs
I use fresh herbs in salads and when roasting vegetables. Sage is wonderful in roast chicken. Just pull off a few leaves, rub then between your palms then tuck them unfder the skin of chicken breasts or legs before roasting/baking. On 6/11/16, Susie Stageberg via Cookinginthedark wrote: > Howdy you'all. > > > > I have been given some pots of fresh herbs: two kinds of basil, oregano, > sage and chives. I have used fresh chives in potato dishes and scrambled > eggs. Those of you who use the fresh ones, any brilliant ideas on what to > do > with them? I don't have enough to make pesto. > > > > Susie > > > > ___ > 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
[CnD] cookbook
I hope it is appropriate to post this message. I have a braille cookbook, Plain and Nos so Plain Main Meals from the Guild for the Blind in Chicago. The book is in fine shape and is probably 40 years old but as I have not used it, thought someone might like to have it. It is free; please let me know if interested. I will send free matter. Sharon Howerton shrn...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fresh Herbs
Howdy you'all. I have been given some pots of fresh herbs: two kinds of basil, oregano, sage and chives. I have used fresh chives in potato dishes and scrambled eggs. Those of you who use the fresh ones, any brilliant ideas on what to do with them? I don't have enough to make pesto. Susie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Friendship bread:
No, you don't add yeast to Friendship Bread. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking bacon
Hi John, How high did you cook it at? I cook it at medium hi and start heating the pan as I am putting it in. -Original Message- From: john mcconnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 5:28 PM To: cookinginthedark@acbradio.org Cc: john mcconnell Subject: Re: [CnD] cooking bacon Hello Randy: Carol and I tried cooking with the lid on the skillet, but couldn't get it cooked enough. Someone on the list stated, that could be cooked within 3-5 minutes. It seems like have to cook at least 8-10 minutes, in order for it to be desired texture, and taste. We ordered a bacon cooker for the microwave; but even though used the microwave, the cooker, which was a plastic instrument with grooves for the bacon melted, when put into the dishwasher, even though advised dishwasher safe. In short, if you want bacon like on the stove, cook for 5-8 minutes. Drain onto plate with several paper towels, and then you will have your crispy bacon. Regards, John and Carol McConnell -Original Message- From: randy tijerina via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 1:27 PM To: cookinginthedark@acbradio.org Cc: randy tijerina Subject: [CnD] cooking bacon hi friends...Randy here..what's the best way to cook bacon? to methe microwave...dries it..I want to have my bacon taste like it was on the stove..but, without all that fat.how do you guys do it? ___ 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] cooking bacon
I haven't found a way to duplicate the sizzling sound and crispness of frying bacon. If you're not good at turning and lifting the bacon with a fork, you risk a fire. I use the microwave cooker. It does get the fat out of the bacon and comes out meaty/chewy. Abby -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 6:37 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: Re: [CnD] cooking bacon Juliette, I had to cringe as soon as I read that you used one of those thin aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the bacon. -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:14 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon Cooking Bacon: a cautionary tale Many years ago I decided to fry bacon in my oven using one of those thin aluminum rectangular light pans with ridges to catch the fat. When I went to remove the pan it collapsed spilling the grease on my arms. I almost went to the emergency room for that one and of course, never cooked bacon in one of those pans again. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 4:01 pm Subject: Re: [CnD] cooking bacon > > > Randy, my sister bakes hers in the oven and I've done the same. She said to > bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I > have a pan with a drip tray so the grease falls to the bottom; it's a lot > easier than frying on the stove and better tasting, I think, than preparing > in the microwave. I'd say to just experiment with time depending on the > thickness of your bacon. Good luck. > Sharon > > -Original Message- > From: randy tijerina via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 3:27 PM > To: cookinginthedark@acbradio.org > Cc: randy tijerina > Subject: [CnD] cooking bacon > > hi friends'''Randy here...'''what's the best way to cook bacon? > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it > was on the stovedd_b, without all that fat'''how do you guys do it? > > ___ > 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] cooking bacon
Hi I use a heavy-duty baking sheet and cooling rack. I line the sheet with foil, insert the cooling rack, spray it lightly with cooking spray and lay the bacon strips on the rack. Since I buy the thick cut bacon and like it crispy, I bake it at 450 F for 25-30 minutes. Bill -Original Message- From: Sharon Howerton via Cookinginthedark Sent: Saturday, June 11, 2016 7:36 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: Re: [CnD] cooking bacon Juliette, I had to cringe as soon as I read that you used one of those thin aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the bacon. -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:14 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon Cooking Bacon: a cautionary tale Many years ago I decided to fry bacon in my oven using one of those thin aluminum rectangular light pans with ridges to catch the fat. When I went to remove the pan it collapsed spilling the grease on my arms. I almost went to the emergency room for that one and of course, never cooked bacon in one of those pans again. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 4:01 pm Subject: Re: [CnD] cooking bacon Randy, my sister bakes hers in the oven and I've done the same. She said to bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I have a pan with a drip tray so the grease falls to the bottom; it's a lot easier than frying on the stove and better tasting, I think, than preparing in the microwave. I'd say to just experiment with time depending on the thickness of your bacon. Good luck. Sharon -Original Message- From: randy tijerina via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 3:27 PM To: cookinginthedark@acbradio.org Cc: randy tijerina Subject: [CnD] cooking bacon hi friends'''Randy here...'''what's the best way to cook bacon? to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it was on the stovedd_b, without all that fat'''how do you guys do it? ___ 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] Friendship Bread:
I have made this recipe; it works just fine without the yeast. In Texture it's like how a quick bread would be, like pumpkin bread. Sugaring the loaf pan after greasing, before putting the batter in, really adds to this too. > On Jun 11, 2016, at 9:55 AM, ellen telker via Cookinginthedark > wrote: > > I'm just double checking. I have some other Friendship Bread recipes in my > folder which look very much like yours, but they have yeast in the starter. > If yours works out well without the yeast, that would be great. > Ellen > - Original Message - From: "brenda mueller via Cookinginthedark" > > To: "cooking in the dark" > Cc: "brenda mueller" > Sent: Friday, June 10, 2016 7:22 PM > Subject: [CnD] Friendship Bread: > > >> I have made this before, and it's a great thing to have with a good cup of >> coffee. A good friend gave me this recipe; its only problem is that I can >> make that bread disappear in much less time than it takes to make it! >> >> AMISH FRIENDSHIP BREAD STARTER >> Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour and 1 cup >> milk. Using a wooden or plastic spoon, stir the mixture in a glass or >> plastic bowl. Do not use metal bowls or spoons. Cover the bowl loosely with >> a paper >> towel, cloth, wax paper or >> plastic wrap. Do not refrigerate. Keep at room temperature. >> Days 2, 3 and 4: Stir the mixture once each day with a wooden or plastic >> spoon. >> Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir. >> Days 6, 7, 8 and 9: Stir once each day. >> Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of the >> mixture to keep for yourself, and give 1 cup each to three friends. >> Note: If you would like to only have enough for yourself to keep the >> starter going >> and make bread Then use 1/2 cup of each ingredient at each addition >> of flour, sugar and milk. >> AMISH FRIENDSHIP BREAD >> 1 cup of starter >> 2/3 cup oil >> 3 eggs >> 2 cups flour >> 2 teaspoons baking powder >> 1/2 teaspoon baking soda >> 1/2 teaspoon salt >> 2 teaspoons vanilla >> 1-1/2 teaspoons cinnamon >> 1 cup sugar >> Preheat oven to 350 degrees. Grease and flour (or sugar) two 9-by-5-inch >> loaf pans. >> Combine all ingredients with starter and mix well but do not over-mix. Pour >> into loaf pans and bake for about 40 to 45 minutes until done. >> Note: Raisins, chopped apples, drained crushed pineapple, candied fruit, >> coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup >> each) may be added to the batter before baking. >> Note: If you are given some starter, do not store it in the refrigerator but >> keep it at room temperature until ready to use. >> >> >> >> 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Bread
This recipe comes from a very old cookbook called A Leaf from Our Table which was published by the Guild for the Blind back in the 1970's if I remember correctly. Some of the book has fallen apart over the years, but the recipes are just as good and this one is no exception. I have made it for years. 4 eggs thoroughly beaten 3 cups sugar 1 cup vegetable oil (I use canola oil) 1-1/2 tsp salt 1 tsp cinnamon 1 tsp nutmeg (I have often substituted 2-3 tsp pumpkin pie spice as have a bunch of it!) 2/3 cup water 2 cups or 1 15 oz can solid pumpkin (I have occasionally used pumpkin pie mix and just adjusted the cooking time as it needs to bake longer; it's turned out nice and moist.) 3-1/2 cups all-purpose flour 2 tsp baking soda 1 or 2 cups chopped walnuts Sometimes I have added some chocolate chips Mix in order given. Turn batter into two greased 9x5 loaf pans. Bake at 350 degrees for one hour or until toothpick inserted in center comes out clean. In the original cookbook, this recipe is attributed to Sade Phelan of Oak Park, Illinois. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Date Walnut Bread
I have used this recipe for years and have combined the recipes form a couple of cookbooks. 1 10p oz package of pitted dates (if you get a large bag, I would use a little more than a cup and there is no need to chop them; they will soften in the boiling water and will chop in the mixer) 2 tsp baking soda 1-1/2 boiling water 3 cups all purpose flour ¾ tsp salt 3 eggs 1-3/4 cups sugar 1-1/2 tsp vanilla extract ½ cup butter (I just use one stick which has softened) 2 cups chopped nuts In bowl, combine the boiled water, dates and baking soda. The dates will soften nicely while you prepare the rest of the batter. Preheat oven to 325 degrees F. Grease four small or two regular size loaf pans. (I prefer the larger pans; I find them easier to manage when removing from the oven.) In mixing bowl, beat eggs, sugar until just blended. Beat in butter. Beat in dry ingredients alternately with date mixture beginning and ending with dry ingredients. Fold in nuts. Spoon or pour into prepared pans. Bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Banana Bread
You don't see Thermoform cookbooks anymore. I miss having them. Marie -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 11, 2016 6:56 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: [CnD] Banana Bread This recipe comes from a cookbook I received as a gift perhaps 40 years ago. It is called DELTA GAMMA COOKBOOK FOR THE BLIND. The pages are thermoform and the covers have disappeared, but the recipes are good and I use this one all the time. My grandkids love this recipe! ½ cup shortening (I use 1 stick of regular butter) 1 cup sugar 2 eggs 1 cup mashed ripe bananas (I use one or two for each batch depending on the size of the banana) 1 tsp lemon juice 2 cups flour (I use all purpose) 3 tsp baking powder 1 tsp salt 1 tsp chopped nuts And I don’t think there would be any reason that you could not put chocolate chips on top or in the batter, but I think if you put them on top, they would melt into the bread and would probably be very good! When I make this recipe, I beat the eggs first and then add the butter and sugar. Add bananas and lemon juice. Add dry ingredients. Finally, add the nuts. I use a stand mixer but am sure you could use an electric hand mixer so everything blends well. Pour into greased 9x5 inch loaf pan. Bake at 350 degrees for one hour 5 minutes or until toothpick inserted comes out clean. This makes a one pound loaf. If I have three or four ripe bananas, I make two loaves by just doubling all of the ingredients. ___ 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] cooking bacon
Actually I only use bacon in a recipe where it's not that crucial how very well done it is. I like eating it out but try to limit my intake as much as I love it! Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/11/2016 8:36 am Subject: Re: [CnD] cooking bacon > > > Juliette, I had to cringe as soon as I read that you used one of those thin > aluminum pans. I'm so sorry you were hurt. One needs something sturdy for the > bacon. > > -Original Message- > From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 9:14 PM > To: cookinginthedark@acbradio.org > Cc: juliette > Subject: Re: [CnD] cooking bacon > > Cooking Bacon: a cautionary tale > Many years ago I decided to fry bacon in my oven using one of those thin > aluminum rectangular light pans with ridges to catch the fat. When I went to > remove the pan it collapsed spilling the grease on my arms. I almost went to > the emergency room for that one and of course, never cooked bacon in one of > those pans again. > > Juliette Silvers > > - Original Message - > From: Sharon Howerton via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 06/10/2016 4:01 pm > Subject: Re: [CnD] cooking bacon > > > > > > > Randy, my sister bakes hers in the oven and I've done the same. She said to > > bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. > > I have a pan with a drip tray so the grease falls to the bottom; it's a lot > > easier than frying on the stove and better tasting, I think, than preparing > > in the microwave. I'd say to just experiment with time depending on the > > thickness of your bacon. Good luck. > > Sharon > > > > -Original Message- > > From: randy tijerina via Cookinginthedark > > [mailto:cookinginthedark@acbradio.org] > > Sent: Friday, June 10, 2016 3:27 PM > > To: cookinginthedark@acbradio.org > > Cc: randy tijerina > > Subject: [CnD] cooking bacon > > > > hi friends'''Randy here...'''what's the best way to cook bacon? > > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like > > it was on the stovedd_b, without all that fat'''how do you guys do it? > > > > ___ > > 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
[CnD] Banana Bread
This recipe comes from a cookbook I received as a gift perhaps 40 years ago. It is called DELTA GAMMA COOKBOOK FOR THE BLIND. The pages are thermoform and the covers have disappeared, but the recipes are good and I use this one all the time. My grandkids love this recipe! ½ cup shortening (I use 1 stick of regular butter) 1 cup sugar 2 eggs 1 cup mashed ripe bananas (I use one or two for each batch depending on the size of the banana) 1 tsp lemon juice 2 cups flour (I use all purpose) 3 tsp baking powder 1 tsp salt 1 tsp chopped nuts And I dont think there would be any reason that you could not put chocolate chips on top or in the batter, but I think if you put them on top, they would melt into the bread and would probably be very good! When I make this recipe, I beat the eggs first and then add the butter and sugar. Add bananas and lemon juice. Add dry ingredients. Finally, add the nuts. I use a stand mixer but am sure you could use an electric hand mixer so everything blends well. Pour into greased 9x5 inch loaf pan. Bake at 350 degrees for one hour 5 minutes or until toothpick inserted comes out clean. This makes a one pound loaf. If I have three or four ripe bananas, I make two loaves by just doubling all of the ingredients. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Friendship Bread:
I'm just double checking. I have some other Friendship Bread recipes in my folder which look very much like yours, but they have yeast in the starter. If yours works out well without the yeast, that would be great. Ellen - Original Message - From: "brenda mueller via Cookinginthedark" To: "cooking in the dark" Cc: "brenda mueller" Sent: Friday, June 10, 2016 7:22 PM Subject: [CnD] Friendship Bread: I have made this before, and it's a great thing to have with a good cup of coffee. A good friend gave me this recipe; its only problem is that I can make that bread disappear in much less time than it takes to make it! AMISH FRIENDSHIP BREAD STARTER Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour and 1 cup milk. Using a wooden or plastic spoon, stir the mixture in a glass or plastic bowl. Do not use metal bowls or spoons. Cover the bowl loosely with a paper towel, cloth, wax paper or plastic wrap. Do not refrigerate. Keep at room temperature. Days 2, 3 and 4: Stir the mixture once each day with a wooden or plastic spoon. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir. Days 6, 7, 8 and 9: Stir once each day. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of the mixture to keep for yourself, and give 1 cup each to three friends. Note: If you would like to only have enough for yourself to keep the starter going and make bread Then use 1/2 cup of each ingredient at each addition of flour, sugar and milk. AMISH FRIENDSHIP BREAD 1 cup of starter 2/3 cup oil 3 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vanilla 1-1/2 teaspoons cinnamon 1 cup sugar Preheat oven to 350 degrees. Grease and flour (or sugar) two 9-by-5-inch loaf pans. Combine all ingredients with starter and mix well but do not over-mix. Pour into loaf pans and bake for about 40 to 45 minutes until done. Note: Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to the batter before baking. Note: If you are given some starter, do not store it in the refrigerator but keep it at room temperature until ready to use. 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
Re: [CnD] cooking bacon
Juliette, I had to cringe as soon as I read that you used one of those thin aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the bacon. -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:14 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon Cooking Bacon: a cautionary tale Many years ago I decided to fry bacon in my oven using one of those thin aluminum rectangular light pans with ridges to catch the fat. When I went to remove the pan it collapsed spilling the grease on my arms. I almost went to the emergency room for that one and of course, never cooked bacon in one of those pans again. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 4:01 pm Subject: Re: [CnD] cooking bacon > > > Randy, my sister bakes hers in the oven and I've done the same. She said to > bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I > have a pan with a drip tray so the grease falls to the bottom; it's a lot > easier than frying on the stove and better tasting, I think, than preparing > in the microwave. I'd say to just experiment with time depending on the > thickness of your bacon. Good luck. > Sharon > > -Original Message- > From: randy tijerina via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 3:27 PM > To: cookinginthedark@acbradio.org > Cc: randy tijerina > Subject: [CnD] cooking bacon > > hi friends'''Randy here...'''what's the best way to cook bacon? > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it > was on the stovedd_b, without all that fat'''how do you guys do it? > > ___ > 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] red curry paste and roman noodles
I think it was supposed to be Rahman noodles. If it's what my son and daughter-in-law used to prepare for a fast meal, they come in a small square with a seasoning packet to which you just add some water. Sharon -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 10, 2016 9:03 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] red curry paste and roman noodles What are roman noodles and could you use chicken instead of beef? Juliette - Original Message - From: Kimsan via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/10/2016 3:20 pm Subject: [CnD] red curry paste and roman noodles > > > I'm thinking about making curry with the standard cocanut milk, the > red curry and some beef. I'm thinking about the roman noodles, so > thoughts? Or should I just not even waste the good curry lol. > > Basically, I would boil the cocanut milk and curry, then put the roman > noodles on top and along with the beef I'm cooking. > > ___ > 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