[CnD] OT Happy thanksgiving
Hi, I’d like to wish all those who are celebrating a very happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Happy Thanksgiving from Sugar
Sugar, Thank you and the exact same to you and your family. Happy Thanksgiving. Eileen From: Sugar Lopez via Cookinginthedark Sent: Thursday, November 23, 2017 12:24 PM To: CND Cc: Sugar Lopez Subject: [CnD] Happy Thanksgiving from Sugar Well, a happy Thanksgiving to all of you today! I want to wish you all a very blessed day, filled with so much love, joy and hope for our future. May this day bring you a beautiful chance to create memories that will last you a life time! May you share this day with loved ones, friends and with people that matter the most to you. Let's not forget to think and share our blessings with those who are less fortunate that ourselves. So with a warm and tender heart filled with so much gratefulness and love to all of you and your family this Thanksgiving, both Daniel and I wish you all a happy Thanksgiving! "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 ___ 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] Happy Thanksgiving from Sugar
Well, a happy Thanksgiving to all of you today! I want to wish you all a very blessed day, filled with so much love, joy and hope for our future. May this day bring you a beautiful chance to create memories that will last you a life time! May you share this day with loved ones, friends and with people that matter the most to you. Let's not forget to think and share our blessings with those who are less fortunate that ourselves. So with a warm and tender heart filled with so much gratefulness and love to all of you and your family this Thanksgiving, both Daniel and I wish you all a happy Thanksgiving! "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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] thanksgiving forecast
I have heard this for years and enjoy it every time! -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 23, 2017 8:46 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] thanksgiving forcast the official Thanksgiving forecast issued by accuweather's Elliot Abrams Turkeys will finish thawing Thanksgiving morning, then warm in the oven to a high near 190 in the afternoon. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or a cold shoulder. During the late afternoon and early evening hours, the cold front of a knife will slice through the turkey and cause it to accumulate 1-2 inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other, especially if it mixes in as you turn to the green bean casserole. Please pass the gravy. A weight watch has been issued for the entire area, and we expect intervals of indigestion, with increasing stuffiness around the beltway. During the evening, the turkey will diminish and taper to leftovers and drop to a low of 34 in the refrigerator. Looking ahead to Friday and Saturday: high pressure to eat sandwiches; flurries of leftovers can be expected both days with a 50% chance of scattered soup during the midday hours. We expect a warming trend baste on where soup develops. Have a Happy Thanksgiving! Joni ___ 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] thanksgiving forcast
Cute. Thanks for sharing. Jeanne -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 23, 2017 8:44 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] thanksgiving forcast the official Thanksgiving forecast issued by accuweather's Elliot Abrams Turkeys will finish thawing Thanksgiving morning, then warm in the oven to a high near 190 in the afternoon. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or a cold shoulder. During the late afternoon and early evening hours, the cold front of a knife will slice through the turkey and cause it to accumulate 1-2 inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other, especially if it mixes in as you turn to the green bean casserole. Please pass the gravy. A weight watch has been issued for the entire area, and we expect intervals of indigestion, with increasing stuffiness around the beltway. During the evening, the turkey will diminish and taper to leftovers and drop to a low of 34 in the refrigerator. Looking ahead to Friday and Saturday: high pressure to eat sandwiches; flurries of leftovers can be expected both days with a 50% chance of scattered soup during the midday hours. We expect a warming trend baste on where soup develops. Have a Happy Thanksgiving! Joni ___ 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] thanksgiving forcast
the official Thanksgiving forecast issued by accuweather's Elliot Abrams Turkeys will finish thawing Thanksgiving morning, then warm in the oven to a high near 190 in the afternoon. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or a cold shoulder. During the late afternoon and early evening hours, the cold front of a knife will slice through the turkey and cause it to accumulate 1-2 inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other, especially if it mixes in as you turn to the green bean casserole. Please pass the gravy. A weight watch has been issued for the entire area, and we expect intervals of indigestion, with increasing stuffiness around the beltway. During the evening, the turkey will diminish and taper to leftovers and drop to a low of 34 in the refrigerator. Looking ahead to Friday and Saturday: high pressure to eat sandwiches; flurries of leftovers can be expected both days with a 50% chance of scattered soup during the midday hours. We expect a warming trend baste on where soup develops. Have a Happy Thanksgiving! Joni ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
Hi Gary... Whoops...sorry to have sent this to you...I meant it to go only to the list. I did not check it before sending. Sorry for that. Happy Thanksgiving, Dale Campbell If you are getting crispy edges, you are cooking at too high a temperature or over cooking the egg. Most likely your skillet is too hot. . Reduced your heat to at least medium if not medium low. Sprinkling a little water over the egg after putting in the skillet and covering will help steam the egg as it cooks. I use just a little butter, about a half a teaspoon to help keep eggs from sticking. After your skillet is hot, drop a little butter in he skillet and swirl the skillet around to spread the butter over the bottom of the skillet. Now break your egg in the skillet, run your fingers under the faucet to get a little water on them, and then let a few of the droplets of water fall into the skillet over the egg. Cover and let the egg cook for about 2 minutes... If you want to turn it, now is the time... Then let it cook for about another 1 to 3 minutes, depending on how hard you want the yoke. I like mine a little runny so they can be mixed up with has browns! Yummy! Good Luck, Dale Campbell Cooking In The Dark On 11/22/2017 10:37 PM, Gary Patterson via Cooking wrote: One additional tip: Without or with rings, place a small amount of water in the skillet, and then the edges aren't crispy. Gary Patterson -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 9:27 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs I don't grease mine, but they're non-stick so I don't have to. And when using them I use my big round spatula to flip the eggs. Since I don't eat fried eggs with separate yolks, ever, I don't know about how much care you need to use to flip them, but when I use them to make scrambled egg rings for sandwiches it's a simple flip. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 5:01 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] cooking eggs Do you grease these rings, and do you cover the pan so no need to turn them? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 8:36 PM To: cookinginthedark@acbradio.org Cc: Portia Latieff Mason Subject: Re: [CnD] cooking eggs Thanks. Portia -Original Message- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:33 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cooking eggs I bought mine at Bed Bath & beyond they even sell them at Walmart, especially now for the holidays, they should be out more than usual. Basically try to find them in any store or market where they sell kitchen appliances. 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: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:29 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 wrote: I am slowly but hoping to be getting into the kitchen more and more. When coo
[CnD] Abby's Famous Pecan Pie
Happy Thanksgiving Everyone, Here is the Pecan Pie I made for today's feast...actually I made two of them- one following the recipe and one with 3 tables spoons of cocoa added to transform it into a Chocolate Pecan Pie! Wonder which one will be devoured first? All that is needed to top them off is a scoop of Blue Bell Vanilla Ice Cream! This might become your Famous Pecan Pie too! It is so easy! Abby's Famous Pecan Pie 1 (9 inch) unbaked pie crust 1 cup light corn syrup 1 cup firmly packed dark brown sugar 3 eggs, lightly beaten 1/3 cup butter, melted 1/2 teaspoon salt 1 teaspoon vanilla 1 cup pecan halves Preheat oven to 350. In bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla & mix well. Pour into pie crust. Sprinkle with pecan halves. Bake for 45 to 50 minutes, or until center is set. Toothpick inserted in center will come out clean when pie is done. If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Cool. Enjoy! Dale Campbell Blind Mice Inc --- This email has been checked for viruses by AVG. http://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
If you are getting crispy edges, you are cooking at too high a temperature or over cooking the egg. Most likely your skillet is too hot. . Reduced your heat to at least medium if not medium low. Sprinkling a little water over the egg after putting in the skillet and covering will help steam the egg as it cooks. I use just a little butter, about a half a teaspoon to help keep eggs from sticking. After your skillet is hot, drop a little butter in he skillet and swirl the skillet around to spread the butter over the bottom of the skillet. Now break your egg in the skillet, run your fingers under the faucet to get a little water on them, and then let a few of the droplets of water fall into the skillet over the egg. Cover and let the egg cook for about 2 minutes... If you want to turn it, now is the time... Then let it cook for about another 1 to 3 minutes, depending on how hard you want the yoke. I like mine a little runny so they can be mixed up with has browns! Yummy! Good Luck, Dale Campbell Cooking In The Dark On 11/22/2017 10:37 PM, Gary Patterson via Cooking wrote: One additional tip: Without or with rings, place a small amount of water in the skillet, and then the edges aren't crispy. Gary Patterson -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 9:27 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs I don't grease mine, but they're non-stick so I don't have to. And when using them I use my big round spatula to flip the eggs. Since I don't eat fried eggs with separate yolks, ever, I don't know about how much care you need to use to flip them, but when I use them to make scrambled egg rings for sandwiches it's a simple flip. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 5:01 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] cooking eggs Do you grease these rings, and do you cover the pan so no need to turn them? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 8:36 PM To: cookinginthedark@acbradio.org Cc: Portia Latieff Mason Subject: Re: [CnD] cooking eggs Thanks. Portia -Original Message- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:33 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cooking eggs I bought mine at Bed Bath & beyond they even sell them at Walmart, especially now for the holidays, they should be out more than usual. Basically try to find them in any store or market where they sell kitchen appliances. 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: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:29 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 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? _
