[CnD] Poached eggs

[Anna Dimovitz via Cookinginthedark]

Can someone tell me simple steps to poach eggs? I have looked up a lot of 
recipes, some people say that you should add vinegar, some people poach eggs in 
microwave, others on stove top! I also have a new wave induction burner; can I 
poach eggs on top of this burner?
Thank you.

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[CnD] Smart ovens

[Anna Dimovitz via Cookinginthedark]

Hi!
I do a lot of shopping on QVC and last month they had good prices concerning 
KitchenAid products!
I am considering a smart Alvin, but I’m not sure if they are blind friendly! 
Can someone give me an opinion, as I am torn between the Brevell and KitchenAid 
smart ovens?
Thank you.


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[CnD] KitchenAid stand mixer

[Anna Dimovitz via Cookinginthedark]

Hi everyone!
I am a kitchen gadget junkie, and I’d like to use products that will make 
things easier for me!
I have a KitchenAid 3 quart stand mixer, I have had it for over 17 years. Also 
have a second one, which I haven’t used, 5 court with flat edge scraper that 
will scrape down ingredients as you mix.  Haven’t had any problems with my 
mixer, and I think it’s worth every penny! Also have hand mixer, but I use  my 
stand mixer more!



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Re: [CnD] cooking eggs

[Dani Pagador via Cookinginthedark]

What temperature do you cook sunny side up eggs at? How much is "a
little bit of water?" And how long do you leave them in the pan? I
like my egg set, but my yolk liquid enough to mix with the rice. I
can't seem to manage this. So I only eat this kind of egg at my Mom's,
where she makes them for me. *embarrassed smiley*

Thanks,
Dani


On 11/18/17, Jude DaShiell via Cookinginthedark
 wrote:
> That should be gentle not genital.
> On Sat, 18 Nov 2017, Mike and Jenna via
> Cookinginthedark wrote:
>
>> Date: Sat, 18 Nov 2017 13:31:01
>> From: Mike and Jenna via Cookinginthedark 
>> To: cookinginthedark@acbradio.org
>> Cc: Mike and Jenna 
>> Subject: Re: [CnD] cooking eggs
>>
>> Hi,
>>
>> I use a genital touch when getting the egg on the spatula.
>>
>> -Original Message-
>> From: Cindy Simpson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, November 17, 2017 6:01 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Cindy Simpson 
>> Subject: Re: [CnD] cooking eggs
>>
>> Hello Brenda or anyone else who can possibly answer, I have tried the
>> fried eggs in the pan with the lid over the top many times with great
>> success. But where I find I'm having difficulty is getting the eggs out of
>> the skillet and onto the bread in one piece.  I use the largest spatula I
>> have for this task but still the eggs sometimes manage to fall off the
>> spatula between pan and buttered toast or bread, sometimes back into the
>> pan and sometimes on the counter top or stove top.  Does anyone have any
>> possible fixes for this problem? I think if I knew a good way to get fried
>> egg from skillet to sandwich I'd make fried egg sandwiches all the time,
>> but I am deterred by my lack of ability to transfer egg to bread or toast
>> or plate or bagel or what have you.
>> Any help would be greatly appreciated, and thank you in advance.
>> Cindy Simpson
>>
>>
>>
>> On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark <
>> cookinginthedark@acbradio.org> wrote:
>>
>>> Hello all, and a special hello to my dear friend Hellen.  It's been a
>>> long time.  Hope all is well?  And to all a blessed Thanksgiving.  Now
>>> back to the subject at hand.  A long time ago I got this information
>>> on how to cook fried eggs.  It's very simple.  Just cut a large circle
>>> out of the
>>> center of any kind of bread you might like.   Do  not cut the edges.
>>> The
>>> egg stays in the center  very nicely.  And it almost toasts the bread.
>>> How ever,  After reading some of these previous methods;  I am
>>> thinking the easiest way out is to get ourselves some of these rings or
>>> silicone rings.
>>>  Then again,  you must wash these.  Smile.Warm hugs Sue,
>>>
>>> -Original Message-
>>> From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@
>>> acbradio.org]
>>> Sent: Friday, November 17, 2017 7:32 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Helen Whitehead 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> I bought my silicone rings at a dollar store.
>>>
>>> -Original Message-
>>> From: Portia Latieff Mason via Cookinginthedark
>>> [mailto:cookinginthedark@ acbradio.org]
>>> Sent: Thursday, November 16, 2017 8:29 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Portia Latieff Mason 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> Hi there. Where can you find the rings you are speaking of? I have not
>>> cooked eggs for that reason that I can never keep them together.
>>> Portia
>>>
>>> -Original Message-
>>> From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@
>>> acbradio.org]
>>> Sent: Thursday, November 16, 2017 5:14 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Nicole Massey 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> For those who like fried eggs, rings help a lot in keeping things
>>> under control, especially for blind folks. Also look for a spatula
>>> with a round form factor, as it'll get under the whole egg, not just the
>>> center.
>>>
>>> -Original Message-
>>> From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@
>>> acbradio.org]
>>> Sent: Thursday, November 16, 2017 6:57 PM
>>> To: [cookinginthedark@acbradio.org] 
>>> Cc: Brenda Mueller 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> First of all there's no sin in breaking a yoke; some people even like
>>> their eggs that way.  There is nothing that requires you to flip an egg.
>>> Just put a lid on the pan.
>>>
>>> If you insist on flipping, well, it's done very carefully and
>>> preferably when you are more awake than I am when I'm making an early
>>> breakfast.
>>>
>>> Brenda Mueller
>>>
>>>
>>> Sent from my iPhone
>>>
 On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark <
>>> cookinginthedark@acbradio.org> wrote:


 I am 

[CnD] OVERNIGHT ROASTED VEGETABLE MEDLEY

[Sugar Lopez via Cookinginthedark]

OVERNIGHT ROASTED VEGETABLE MEDLEY

Save time and prep your veggie dish the night before with this flavorful
recipe. A perfectly seasoned assortment of vegetables to combine with any
meal. Toss in your favorites to make it your own!

15 min preparation + 55 min   cooking

Yield 8 servings

 

2 zucchinis, peeled and chopped

1 eggplant, peeled and sliced

4 carrots, chopped

1 pt. cherry tomatoes, halved

1 yellow onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 C. olive oil

1 tsp. dried rosemary

1 tsp. dried thyme

2 bay leaves, crushed

1 tsp. oregano

2 cloves garlic, minced

2 T. fresh lemon juice

1 tsp. lemon zest

 

In a large bowl, toss together all ingredients. Cover and refrigerate
overnight. Preheat your oven to 400F. Evenly spread the vegetables onto a
large roasting pan and bake for 20 minutes. Remove, stir vegetables, and
reduce heat to 200F. Bake for an additional 20 minutes. Repeat 20-minute
process at 200F until vegetables are tender. Serve immediately.

 

 

 

 

 

"But they that wait upon the Lord shall renew their strength; They shall
mount up with wings as eagles; They shall run, and not be weary; and They
shall

walk, and not faint." [Isaiah 40:31)

 

Please Support my Transplant journey at:

https://www.gofundme.com/sugars-transplant-journey

 

-God Bless you, 

Sugar Lopez

 

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[CnD] MISSISSIPPI SIN PARTY DIP

[Sugar Lopez via Cookinginthedark]

MISSISSIPPI SIN PARTY DIP

16oz sour cream

8oz cream cheese softened

2 cup cheddar cheese, shredded

1/2 cup chopped ham

1 green onion, chopped

1/4 tsp hot sauce

1 tsp Worcestershire sauce

salt

pepper

16 oz French bread loaf

 

In a mixing bowl, combine all ingredients, except French bread; stirring
until well blended.

 

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle
sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2
inch from the edge, to cut out center of bread. Lift out center of loaf.
Fill hollowed bread loaf with the dip. Wrap loaf with foil.

 

Bake dip at 350F for 1 hour. Serve with reserved bread cubes, crackers, or
potato chips

 

"But they that wait upon the Lord shall renew their strength; They shall
mount up with wings as eagles; They shall run, and not be weary; and They
shall

walk, and not faint." [Isaiah 40:31)

 

Please Support my Transplant journey at:

https://www.gofundme.com/sugars-transplant-journey

 

-God Bless you, 

Sugar Lopez

 

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[CnD] LOW CARB EASY EGG MUFFINS

[Sugar Lopez via Cookinginthedark]

LOW CARB EASY EGG MUFFINS

6 eggs

6 strips of bacon, cooked & diced

1/3 cup shredded cheddar cheese**

1/2 small onion, diced

2 tbsp water

salt & pepper to taste

Pam Fat Free cooking spray

Medium size cup cake/ muffin pan

 

Preheat oven to 350F

Cook bacon in microwave with paper towels to help absorb the excessive
grease. Cook until bacon is almost well done. Diced into small pieces, then
set aside.

 

In a small non-stick skillet spray with Pam and saute' your onions until
they are soft. Set aside.

 

In medium mixing bowl combine the eggs, bacon, cheese, onion, water, and
salt & pepper.

 

Spray cup cake/muffin pan with Pam and spoon in the mixture evenly into all
6 compartments.

 

Bake for 35 to 35 minutes. ENJOY!!

 

** Save some cheddar cheese to melt on top of the muffins before they are
completely done.

 

*** Feel free to add any of your favorite low carb veggies.

 

"But they that wait upon the Lord shall renew their strength; They shall
mount up with wings as eagles; They shall run, and not be weary; and They
shall

walk, and not faint." [Isaiah 40:31)

 

Please Support my Transplant journey at:

https://www.gofundme.com/sugars-transplant-journey

 

-God Bless you, 

Sugar Lopez

 

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Re: [CnD] Stand Mixers

[Sugar Lopez via Cookinginthedark]

 Agree, I have a mini one and a huge one for big batches
Love it
sugar

If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care.
Marvin J. Ashton
-Sugar
Please support my Journey to a second chance of life at:
https://www.gofundme.com/sugars-transplant-journey




-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 10:37 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Stand Mixers

The Kitchen Aid is worth the price. Kitchen Aid is the consumer division of 
Hobart, one of the top name industrial kitchen machine suppliers, and their 
consumer products are built to the same standards. Also, Kitchen Aid mixers 
have a lot of additional options you don't have to buy now but can add later, 
like pasta machines and juicer attachments. The stand mixer experience is so 
much less work than hand mixers are, so it's worth it. Also note that a Kitchen 
Aid most often comes with a whip and a bread hook, which opens up your options 
a lot.
I often let friends work in my kitchen, and many of them have expressed the 
desire to own some of my kitchen tools, most often two in particular. While one 
of those varies, the other one is always the Kitchen Aid.

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin 
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] using microwaves with flat panel

[Sugar Lopez via Cookinginthedark]

Hi Rich
I do the same. I have 2 dots on my popcorn, one on the 5, one on the 0 and one 
on the start

My microwave is numbered like number pad and if I need 12 seconds, then I just 
push the one and the 2
60 for a minutes...
Smile
sugar
If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care.
Marvin J. Ashton
-Sugar
Please support my Journey to a second chance of life at:
https://www.gofundme.com/sugars-transplant-journey




-Original Message-
From: Richard Kuzma via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 2:22 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma
Subject: [CnD] using microwaves with flat panel

Good evening,

Just adding my two cents for what it is worth.

I have a flat panel microwave and I put bump tots on the numbers 1,3, and 5 and 
also start and stop.

I don't use any of the fancy features but doing that gives me access to using 
it.

If I need a time I cant figure out I use something very closs.

For example, if I need one minute I just use the five that has a bump dot and 
press it twice for 55 seconds.

Hope this helps someone.

rich



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[CnD] microwaving sandwiches

[Ron Kolesar via Cookinginthedark]

Jude, may I add to your subject?
The question I would have is this.
Probably on low heat, can you place a cup of hot chocolate and or warm a
beverage up and or use a paper and or plastic plate and or bowl on low heat
like you can do in a microwave oven.
Don't get me wrong From what I've been seeing and you've been quite a bit of
grateful help to get my feet wet sort to speak to decide on this new oven.
But just was curious.
We have a Panasonic 1,500 watts microwave oven, but only a sighted person
can use it.
That's why I'm glad that the nuwave oven has actual physical touchable
buttons and not another flat panel that means nothing to us.
I talked to tech support and the only improvements I can think of for the
oven from all of your help Jude, is to have voice output for the features
and most important to be able to read the LCD screen with.
I was told that they'd pass my suggestions up the line and consider them.
But from all of the members of this list, maybe we all should add our two
cents on how to improve on what I see is a great product.
Many thanks to your help Jude and to all of my new blind cooking friends
from this list.
Ron U.S. ham Radio Station KR3DOG

-Original Message- 
From: Jude DaShiell via Cookinginthedark

Sent: Saturday, November 18, 2017 02:11 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: [CnD] microwaving sandwiches

I could be wrong, but I thought I read some time back that bread made to
be microwaved needed to be made with a different recipe than traditional
bread recipes.  Another question I have on this subject is whether or not
medium or low power modes would work better microwaving sandwiches and not
dry the bread out so quickly.  One thing I found out about the nuwave oven
is reheat works better on thin sandwiches like cheese steaks and grilled
cheese with tomato but won't work with hamburgers or hot dogs.  Those need
to be removed from the bread and need to be done with cook not reheat and
then put into the bread hot.  I could also use the low rack for heating
sandwiches in the nuwave oven and see if that gets me a little more
margin.



--

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[CnD] using microwaves with flat panel

[Richard Kuzma via Cookinginthedark]

Good evening,

Just adding my two cents for what it is worth.

I have a flat panel microwave and I put bump tots on the numbers 1,3, and 5
and also start and stop.

I don't use any of the fancy features but doing that gives me access to
using it.

If I need a time I cant figure out I use something very closs.

For example, if I need one minute I just use the five that has a bump dot
and press it twice for 55 seconds.

Hope this helps someone.

rich



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Re: [CnD] microwaving sandwiches

[Ron Kolesar via Cookinginthedark]

Jude, may I add to your subject?
The question I would have is this.
Probably on low heat, can you place a cup of hot chocolate and or warm a 
beverage up and or use a paper and or plastic plate and or bowl on low heat 
like you can do in a microwave oven.
Don't get me wrong From what I've been seeing and you've been quite a bit of 
grateful help to get my feet wet sort to speak to decide on this new oven.

But just was curious.
We have a Panasonic 1,500 watts microwave oven, but only a sighted person 
can use it.
That's why I'm glad that the nuwave oven has actual physical touchable 
buttons and not another flat panel that means nothing to us.
I talked to tech support and the only improvements I can think of for the 
oven from all of your help Jude, is to have voice output for the features 
and most important to be able to read the LCD screen with.

I was told that they'd pass my suggestions up the line and consider them.
But from all of the members of this list, maybe we all should add our two 
cents on how to improve on what I see is a great product.
Many thanks to your help Jude and to all of my new blind cooking friends 
from this list.

Ron U.S. ham Radio Station KR3DOG

-Original Message- 
From: Jude DaShiell via Cookinginthedark

Sent: Saturday, November 18, 2017 02:11 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: [CnD] microwaving sandwiches

I could be wrong, but I thought I read some time back that bread made to
be microwaved needed to be made with a different recipe than traditional
bread recipes.  Another question I have on this subject is whether or not
medium or low power modes would work better microwaving sandwiches and not
dry the bread out so quickly.  One thing I found out about the nuwave oven
is reheat works better on thin sandwiches like cheese steaks and grilled
cheese with tomato but won't work with hamburgers or hot dogs.  Those need
to be removed from the bread and need to be done with cook not reheat and
then put into the bread hot.  I could also use the low rack for heating
sandwiches in the nuwave oven and see if that gets me a little more
margin.



--

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Re: [CnD] Stand Mixers

[Penny Reeder via Cookinginthedark]

Yes, KtichenAid is definitely worth the higher price. I have had mine
for decades. It has been repaired twice (at a very reasonable price),
and I use it at least twice a week. When my children were young, I
made all of our bread each week -- for many years -- and the
KitchenAid mixer with its wonderful dough hook was indispensable. I
have the 5-quart size.

My daughter recently bought a new KitchenAid mixer for her use. It's
still wonderful, but its slowest speed is not as slow as mine. I
prefer my older model, but 0-- even so -- I would recommend the
KitchenAid above all other brands.
Penny

On 11/18/17, Jeanne Fike via Cookinginthedark
 wrote:
> I agree with the Kitchen Aid mixer. I have had mine for 28 years; only
> having had to replace the paddle a couple of times. I, too, have a family of
> 6.
> Jeanne
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, November 18, 2017 2:15 PM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton
> Subject: Re: [CnD] Stand Mixers
>
> I would agree with the KitchenAid recommendations. QVC tends to have very
> good prices and even if you are a new customer, you might be able to get 5
> payments. 800-345-1515. I have shopped with them for more than 20 years and
> always appreciate their products and services. Good luck.
> Sharon
>
> -Original Message-
> From: Michael Baldwin via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, November 18, 2017 11:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Michael Baldwin
> Subject: [CnD] Stand Mixers
>
> Looking for opinions on stand mixers.
>
> Are the Kitchen Aid ones really worth the premium price?
>
> What size do you have, and would you rather you made a different choice?
>
> Family of six so we do a lot of double batches.
>
>
> Thanks,
>
> Michael
>
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>
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Re: [CnD] Stand Mixers

[Jeanne Fike via Cookinginthedark]

I agree with the Kitchen Aid mixer. I have had mine for 28 years; only having 
had to replace the paddle a couple of times. I, too, have a family of 6.
Jeanne

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 2:15 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] Stand Mixers

I would agree with the KitchenAid recommendations. QVC tends to have very good 
prices and even if you are a new customer, you might be able to get 5 payments. 
800-345-1515. I have shopped with them for more than 20 years and always 
appreciate their products and services. Good luck.
Sharon

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] Stand Mixers

[Sharon Howerton via Cookinginthedark]

I would agree with the KitchenAid recommendations. QVC tends to have very good 
prices and even if you are a new customer, you might be able to get 5 payments. 
800-345-1515. I have shopped with them for more than 20 years and always 
appreciate their products and services. Good luck.
Sharon

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] Stand Mixers

[Marilyn Pennington via Cookinginthedark]

Kitchen Aid also have the attachments to peel potatoes, core and slice apples 
and they have a food grinder attachment as well.

Marilyn

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 1:37 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Stand Mixers

The Kitchen Aid is worth the price. Kitchen Aid is the consumer division of 
Hobart, one of the top name industrial kitchen machine suppliers, and their 
consumer products are built to the same standards. Also, Kitchen Aid mixers 
have a lot of additional options you don't have to buy now but can add later, 
like pasta machines and juicer attachments. The stand mixer experience is so 
much less work than hand mixers are, so it's worth it. Also note that a Kitchen 
Aid most often comes with a whip and a bread hook, which opens up your options 
a lot.
I often let friends work in my kitchen, and many of them have expressed the 
desire to own some of my kitchen tools, most often two in particular. While one 
of those varies, the other one is always the Kitchen Aid.

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin 
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] Stand Mixers

[Mike and Jenna via Cookinginthedark]

Hi,

I have the I think it is the kitchenaid 6 quart it is the higher end one. I 
would spend the 600 again if I ever  need a new mixed. I have found nothing it 
can't handle. Its very easy to clean.

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 12:50 PM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin 
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] Stand Mixers

[Mike and Jenna via Cookinginthedark]

Hi have the pasta maker but have not figured out how to use it yet. Its on my 
list of things to do.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 1:37 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Stand Mixers

The Kitchen Aid is worth the price. Kitchen Aid is the consumer division of 
Hobart, one of the top name industrial kitchen machine suppliers, and their 
consumer products are built to the same standards. Also, Kitchen Aid mixers 
have a lot of additional options you don't have to buy now but can add later, 
like pasta machines and juicer attachments. The stand mixer experience is so 
much less work than hand mixers are, so it's worth it. Also note that a Kitchen 
Aid most often comes with a whip and a bread hook, which opens up your options 
a lot.
I often let friends work in my kitchen, and many of them have expressed the 
desire to own some of my kitchen tools, most often two in particular. While one 
of those varies, the other one is always the Kitchen Aid.

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin 
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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[CnD] microwaving sandwiches

[Jude DaShiell via Cookinginthedark]

I could be wrong, but I thought I read some time back that bread made to 
be microwaved needed to be made with a different recipe than traditional 
bread recipes.  Another question I have on this subject is whether or not 
medium or low power modes would work better microwaving sandwiches and not 
dry the bread out so quickly.  One thing I found out about the nuwave oven 
is reheat works better on thin sandwiches like cheese steaks and grilled 
cheese with tomato but won't work with hamburgers or hot dogs.  Those need 
to be removed from the bread and need to be done with cook not reheat and 
then put into the bread hot.  I could also use the low rack for heating 
sandwiches in the nuwave oven and see if that gets me a little more 
margin.




--

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Re: [CnD] cooking eggs

[Jude DaShiell via Cookinginthedark]

That should be gentle not genital.
On Sat, 18 Nov 2017, Mike and Jenna via 
Cookinginthedark wrote:



Date: Sat, 18 Nov 2017 13:31:01
From: Mike and Jenna via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna 
Subject: Re: [CnD] cooking eggs

Hi,

I use a genital touch when getting the egg on the spatula.

-Original Message-
From: Cindy Simpson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, November 17, 2017 6:01 PM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] cooking eggs

Hello Brenda or anyone else who can possibly answer, I have tried the fried 
eggs in the pan with the lid over the top many times with great success. But 
where I find I'm having difficulty is getting the eggs out of the skillet and 
onto the bread in one piece.  I use the largest spatula I have for this task 
but still the eggs sometimes manage to fall off the spatula between pan and 
buttered toast or bread, sometimes back into the pan and sometimes on the 
counter top or stove top.  Does anyone have any possible fixes for this 
problem? I think if I knew a good way to get fried egg from skillet to sandwich 
I'd make fried egg sandwiches all the time, but I am deterred by my lack of 
ability to transfer egg to bread or toast or plate or bagel or what have you.
Any help would be greatly appreciated, and thank you in advance.
Cindy Simpson



On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:


Hello all, and a special hello to my dear friend Hellen.  It's been a
long time.  Hope all is well?  And to all a blessed Thanksgiving.  Now
back to the subject at hand.  A long time ago I got this information
on how to cook fried eggs.  It's very simple.  Just cut a large circle out of 
the
center of any kind of bread you might like.   Do  not cut the edges.  The
egg stays in the center  very nicely.  And it almost toasts the bread.
How ever,  After reading some of these previous methods;  I am
thinking the easiest way out is to get ourselves some of these rings or 
silicone rings.
 Then again,  you must wash these.  Smile.Warm hugs Sue,

-Original Message-
From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@
acbradio.org]
Sent: Friday, November 17, 2017 7:32 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] cooking eggs

I bought my silicone rings at a dollar store.

-Original Message-
From: Portia Latieff Mason via Cookinginthedark
[mailto:cookinginthedark@ acbradio.org]
Sent: Thursday, November 16, 2017 8:29 PM
To: cookinginthedark@acbradio.org
Cc: Portia Latieff Mason 
Subject: Re: [CnD] cooking eggs

Hi there. Where can you find the rings you are speaking of? I have not
cooked eggs for that reason that I can never keep them together.
Portia

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@
acbradio.org]
Sent: Thursday, November 16, 2017 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] cooking eggs

For those who like fried eggs, rings help a lot in keeping things
under control, especially for blind folks. Also look for a spatula
with a round form factor, as it'll get under the whole egg, not just the center.

-Original Message-
From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@
acbradio.org]
Sent: Thursday, November 16, 2017 6:57 PM
To: [cookinginthedark@acbradio.org] 
Cc: Brenda Mueller 
Subject: Re: [CnD] cooking eggs

First of all there's no sin in breaking a yoke; some people even like
their eggs that way.  There is nothing that requires you to flip an egg.
Just put a lid on the pan.

If you insist on flipping, well, it's done very carefully and
preferably when you are more awake than I am when I'm making an early breakfast.

Brenda Mueller


Sent from my iPhone


On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark <

cookinginthedark@acbradio.org> wrote:



I am slowly but hoping to be getting  into the kitchen more and more.

When cooking eggs how do you flip htem? I know with a flipper right? I
did that and broke hte yolks amd my sighted wife stepped in any suggestion here?

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Re: [CnD] Stand Mixers

[Nicole Massey via Cookinginthedark]

The Kitchen Aid is worth the price. Kitchen Aid is the consumer division of 
Hobart, one of the top name industrial kitchen machine suppliers, and their 
consumer products are built to the same standards. Also, Kitchen Aid mixers 
have a lot of additional options you don't have to buy now but can add later, 
like pasta machines and juicer attachments. The stand mixer experience is so 
much less work than hand mixers are, so it's worth it. Also note that a Kitchen 
Aid most often comes with a whip and a bread hook, which opens up your options 
a lot.
I often let friends work in my kitchen, and many of them have expressed the 
desire to own some of my kitchen tools, most often two in particular. While one 
of those varies, the other one is always the Kitchen Aid.

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin 
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] cooking eggs

[Mike and Jenna via Cookinginthedark]

Hi,

I use a genital touch when getting the egg on the spatula.

-Original Message-
From: Cindy Simpson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 17, 2017 6:01 PM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] cooking eggs

Hello Brenda or anyone else who can possibly answer, I have tried the fried 
eggs in the pan with the lid over the top many times with great success. But 
where I find I'm having difficulty is getting the eggs out of the skillet and 
onto the bread in one piece.  I use the largest spatula I have for this task 
but still the eggs sometimes manage to fall off the spatula between pan and 
buttered toast or bread, sometimes back into the pan and sometimes on the 
counter top or stove top.  Does anyone have any possible fixes for this 
problem? I think if I knew a good way to get fried egg from skillet to sandwich 
I'd make fried egg sandwiches all the time, but I am deterred by my lack of 
ability to transfer egg to bread or toast or plate or bagel or what have you.
Any help would be greatly appreciated, and thank you in advance.
Cindy Simpson



On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Hello all, and a special hello to my dear friend Hellen.  It's been a 
> long time.  Hope all is well?  And to all a blessed Thanksgiving.  Now 
> back to the subject at hand.  A long time ago I got this information  
> on how to cook fried eggs.  It's very simple.  Just cut a large circle out of 
> the
> center of any kind of bread you might like.   Do  not cut the edges.  The
> egg stays in the center  very nicely.  And it almost toasts the bread.  
> How ever,  After reading some of these previous methods;  I am 
> thinking the easiest way out is to get ourselves some of these rings or 
> silicone rings.
>  Then again,  you must wash these.  Smile.Warm hugs Sue,
>
> -Original Message-
> From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@ 
> acbradio.org]
> Sent: Friday, November 17, 2017 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] cooking eggs
>
> I bought my silicone rings at a dollar store.
>
> -Original Message-
> From: Portia Latieff Mason via Cookinginthedark 
> [mailto:cookinginthedark@ acbradio.org]
> Sent: Thursday, November 16, 2017 8:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Portia Latieff Mason 
> Subject: Re: [CnD] cooking eggs
>
> Hi there. Where can you find the rings you are speaking of? I have not 
> cooked eggs for that reason that I can never keep them together.
> Portia
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@ 
> acbradio.org]
> Sent: Thursday, November 16, 2017 5:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] cooking eggs
>
> For those who like fried eggs, rings help a lot in keeping things 
> under control, especially for blind folks. Also look for a spatula 
> with a round form factor, as it'll get under the whole egg, not just the 
> center.
>
> -Original Message-
> From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@ 
> acbradio.org]
> Sent: Thursday, November 16, 2017 6:57 PM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: Re: [CnD] cooking eggs
>
> First of all there's no sin in breaking a yoke; some people even like 
> their eggs that way.  There is nothing that requires you to flip an egg.
> Just put a lid on the pan.
>
> If you insist on flipping, well, it's done very carefully and 
> preferably when you are more awake than I am when I'm making an early 
> breakfast.
>
> Brenda Mueller
>
>
> Sent from my iPhone
>
> > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> >
> > I am slowly but hoping to be getting  into the kitchen more and more.
> When cooking eggs how do you flip htem? I know with a flipper right? I 
> did that and broke hte yolks amd my sighted wife stepped in any suggestion 
> here?
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> 

Re: [CnD] Stand Mixers

[Marilyn Pennington via Cookinginthedark]

I really like my Kitchen Aid mixer.  I have a portable one as well and I like 
it too.  

Marilyn

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 12:50 PM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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[CnD] Stand Mixers

[Michael Baldwin via Cookinginthedark]

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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[CnD] T, Milky Way Fudge recipe

[Marilyn Pennington via Cookinginthedark]

Milky Way Fudge recipe

 

1 (17.6 ounce) box brownie mix with milk chocolate chunks

1/4 cup butter, melted

2 tablespoons hot water

1 egg

12 miniature Milky Way bars, chopped

 

Heat oven to 325 degrees F. Line an 8-

inch square pan with enough foil to overhang sides by 2 inches; coat with
cooking spray.

 

At low speed, beat brownie mix, butter, water and egg until combined.

 

At medium speed, beat until mixture is lightened, 2 minutes. Stir in candy.

 

Spread in pan. 

Bake for  25 minutes or until center is set. Cool 15 minutes.

 

Using foil, lift from pan; cool on rack. Refrigerate until set, 1 hour.

 

Cut into 1-inch squares.  Enjoy.  Marilyn

 

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[CnD] Carrots And Swiss Steak

[Marilyn Pennington via Cookinginthedark]

Carrots And Swiss Steak

1 pound baby carrots

1 (1 1/2 pounds) round steak, cut into bite-size pieces

1 envelope dry onion soup mix

Salt and pepper to taste

1 (8 ounce) can tomato sauce

1/2 cup water

Spray the inside of a 4 to 6 quart slow cooker with nonstick cooking spray.
Place carrots in bottom of cooker. Top with steak. In a bowl, combine
remaining ingredients. Pour over meat. Cover; cook on low for 8 to 10 hours.

Variation:

In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons
cold water until smooth. One-half hour before the end of the cooking time,
stir paste into cooker, in order to thicken the sauce.

Makes 5 to 6 servings.  Mama's Corner.

 

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[CnD] Baked French Toast

[Marilyn Pennington via Cookinginthedark]

Baked French Toast

8 slices raisin bread

2 cups milk, scalded

2 tablespoons plus 1/3 cup firmly packed light brown sugar

3 eggs, lightly beaten

1/4 teaspoon imitation maple flavoring

1/4 teaspoon plus 1/8 teaspoon cinnamon

1/8 teaspoon salt

2/3 cup all-purpose flour

1/8 teaspoon nutmeg

1/4 cup butter or margarine, softened

Preheat oven to 375 degrees. Grease an 8 inch square baking dish. Cut each
slice of bread in half diagonally. Arrange slices, overlapping, in dish.
Combine milk and 2 tablespoons brown sugar. In large bowl, lightly beat eggs
with maple flavoring, 1/2 teaspoon cinnamon and salt. Gradually stir milk
mixture into eggs until well mixed. Pour over bread slices. Set dish in
shallow baking pan; set pan on oven rack. Pour enough hot water into pan to
come 1 inch up side of baking dish. Bake for 20 minutes. Meanwhile, in small
bowl, combine flour, 1/3 cup brown sugar, 1/8 teaspoon cinnamon and nutmeg.
With fork, stir in butter until mixture resembles coarse crumbs. Sprinkle
over top of custard mixture. Bake for 20 minutes, or until set. Serve warm
or at room temperature.

Makes 6 servings.  Mama's Corner.

 

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[CnD] Pronto Pizza Burgers

[Marilyn Pennington via Cookinginthedark]

Pronto Pizza Burgers

1 pound ground beef

1/3 cup grated Parmesan cheese

1 tablespoon chopped onion

1 tablespoon tomato paste

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

4 English muffins, split

8 slices tomato

8 slices Mozzarella cheese

Additional oregano, optional

In a bowl, mix beef, Parmesan cheese, onion, tomato paste, oregano, salt and
pepper just until combined. Toast muffins in the broiler until lightly
browned. Divide meat mixture among muffins. Broil 4 inches from the heat for
8 to 10 minutes, or until meat is cooked. Top with tomato and Mozzarella
cheese. Return to broiler until cheese is melted. Sprinkle with oregano, if
desired.

Note:

Adding 1 to 2 teaspoons fennel seeds to the meat mixture will make the
sandwiches taste even more like real pizza!

Makes 4 servings.  Mama's Corner.

 

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