Re: [CnD] does anyone have experience using the George Forman grills?
Okay, that sounds like the small one I have, and it has no controls at all. As for your spatula, make sure it's plastic or plastic coated -- metal spatulae will scratch the surface. -Original Message- From: Ron Kolesar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, February 08, 2018 3:53 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] does anyone have experience using the George Forman grills? Thanks for writing back Nicole. Not sure which one she's bringing over as well. She told me that it is a small grill and she also told me there's a place for keeping buns warm. Would the old double spatula work as well? Now, I got to find my double spatula. GRIN. I think I picked it up from Independent Living Aids. But that was a long time ago. Again, a huge thanks for the shout back. Also, any other tips and or tricks you cat teach this old I'd appreciate it. Many Thanks. Ron Ham Station KR3DOG-PA-WCECTM -Original Message- From: Nicole Massey via Cookinginthedark Sent: Thursday, February 8, 2018 04:46 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] does anyone have experience using the George Forman grills? It depends on which grill she brings -- they have some that have no controls at all, while others have them. Make sure you know where the handle is on the front so you can open it, because you don't want to touch the plates. I don't know if she's still got the spatula that shipped with it, but I've found that a bigger one works better in getting meat off the grill. -Original Message- From: Ron Kolesar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, February 08, 2018 3:08 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] does anyone have experience using the George Forman grills? Hi to all. My cousin is going to be bringing over her George Forman grill to try and teach me how to use it. Just was curious from a fellow blind cook if anyone could share their tips and or tricks on how to use a George Forman grill safely. Also it would be nice to give me a description on where the controls are at and what the unit looks like and what one could touch and what not to touch while the unit is turned on a cooking. Many Thanks. Ron U.S. ham station KR3DOG-PA-WCECTM ___ 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] does anyone have experience using the George Forman grills?
Hi Ron, I’ve owned two foreman grills and liked them both. They were both very simple to use at least the way I used it. I think they all may vary a bit from one model to another. I read your followup message to this one, and actually the first Foreman I owned had a bun warmer on top. As I recall it was simply a plastic cover thatsat on top of the grill. While the grill would heat and cook you could place your bread/buns under the cover to heat or defrost them (I keep all my breads frozen and take out as needed). On that particular grill it was a simple as plugging it in to start it up. It did not have any temp controls. On the second model I had it did not have the bun warmer. That one did have temp controls and a power on/off button. Once I’d plug it in, I’d simply up both the heat buttons to as high as it would go. Then it was a matter of just timing how long the meat needed to cook. So I did find my little egg timer handy. As far as where to touch, on the detachable plates there were little handle type thingys that stuck out. grabbing them and lifting up was a safe surface to place my hands. The rest of the grill on both models did get extremely hot. I hope this helps some what. Your sister will be able to better describe and explain it to you having your specific model right there for you to feel. Good luck. Eileen From: Ron Kolesar via Cookinginthedark Sent: Thursday, February 8, 2018 4:14 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] does anyone have experience using the George Forman grills? Hi to all. My cousin is going to be bringing over her George Forman grill to try and teach me how to use it. Just was curious from a fellow blind cook if anyone could share their tips and or tricks on how to use a George Forman grill safely. Also it would be nice to give me a description on where the controls are at and what the unit looks like and what one could touch and what not to touch while the unit is turned on a cooking. Many Thanks. Ron U.S. ham station KR3DOG-PA-WCECTM ___ 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] does anyone have experience using the George Forman grills?
The grills that I had had only one knob on them and that knob adjusted time. Grilling is done between two heavy metal plates that close on the food items. There is a handle on the lid of the grill you use to open the grill and close the grill and it's far away from the grill body so quite safe to touch. You can touch the grill body, but do not touch the plates that fit into the body until they're cooled down since you will burn yourself that way. The grill bottom has four legs and you get a grease tray with the grill and place it in front of the body so the grease gets caught in the tray. You can adjust the angle of the grill with a lever on the right side of the grill below the grill body. I nearly forgot about that control. Finally, I usually turn the cooking time to maximum and let it run down from there. I wait 6 minutes once heating of grill starts and time that with a talking clock. After that, National Braille Press offers quite the Selection of George Foreman books for that grill and use the number of cooking minutes in those books to do your cooking. The grill is electrical so plugs into a 120-volt outlet and so long as the cooking knob is all the way to the left the grill is not on. Turn the knob a little to the right, then it starts heating. Cleaning of grill plates takes a little time and if memory serves they're teflon so clean accordingly. No steel wool or other items that scratch teflon. On Thu, 8 Feb 2018, Ron Kolesar via Cookinginthedark wrote: Date: Thu, 8 Feb 2018 16:14:42 From: Ron Kolesar via Cookinginthedark To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] does anyone have experience using the George Forman grills? Hi to all. My cousin is going to be bringing over her George Forman grill to try and teach me how to use it. Just was curious from a fellow blind cook if anyone could share their tips and or tricks on how to use a George Forman grill safely. Also it would be nice to give me a description on where the controls are at and what the unit looks like and what one could touch and what not to touch while the unit is turned on a cooking. Many Thanks. Ron U.S. ham station KR3DOG-PA-WCECTM ___ 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] does anyone have experience using the George Forman grills?
Thanks for writing back Nicole. Not sure which one she's bringing over as well. She told me that it is a small grill and she also told me there's a place for keeping buns warm. Would the old double spatula work as well? Now, I got to find my double spatula. GRIN. I think I picked it up from Independent Living Aids. But that was a long time ago. Again, a huge thanks for the shout back. Also, any other tips and or tricks you cat teach this old I'd appreciate it. Many Thanks. Ron Ham Station KR3DOG-PA-WCECTM -Original Message- From: Nicole Massey via Cookinginthedark Sent: Thursday, February 8, 2018 04:46 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] does anyone have experience using the George Forman grills? It depends on which grill she brings -- they have some that have no controls at all, while others have them. Make sure you know where the handle is on the front so you can open it, because you don't want to touch the plates. I don't know if she's still got the spatula that shipped with it, but I've found that a bigger one works better in getting meat off the grill. -Original Message- From: Ron Kolesar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, February 08, 2018 3:08 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] does anyone have experience using the George Forman grills? Hi to all. My cousin is going to be bringing over her George Forman grill to try and teach me how to use it. Just was curious from a fellow blind cook if anyone could share their tips and or tricks on how to use a George Forman grill safely. Also it would be nice to give me a description on where the controls are at and what the unit looks like and what one could touch and what not to touch while the unit is turned on a cooking. Many Thanks. Ron U.S. ham station KR3DOG-PA-WCECTM ___ 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] does anyone have experience using the George Forman grills?
Hi to all. My cousin is going to be bringing over her George Forman grill to try and teach me how to use it. Just was curious from a fellow blind cook if anyone could share their tips and or tricks on how to use a George Forman grill safely. Also it would be nice to give me a description on where the controls are at and what the unit looks like and what one could touch and what not to touch while the unit is turned on a cooking. Many Thanks. Ron U.S. ham station KR3DOG-PA-WCECTM ___ 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] does anyone have experience using the George Forman grills?
Hi to all. My cousin is going to be bringing over her George Forman grill to try and teach me how to use it. Just was curious from a fellow blind cook if anyone could share their tips and or tricks on how to use a George Forman grill safely. Also it would be nice to give me a description on where the controls are at and what the unit looks like and what one could touch and what not to touch while the unit is turned on a cooking. Many Thanks. Ron U.S. ham station KR3DOG-PA-WCECTM ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about cooking a bean
On 2/8/18, Dani Pagador wrote: > Hi, Jamie. > This is a go-to dish in Filipino households. My Mom makes this > frequently, and we eat it with rice and a splash of Sriracha. She > substitutes bacon for the pork sometimes (my favorite), and leaves off > the prawns if she doesn't have any on hand. You can sub soy sauce for > the patis if you don't want to buy something you'll hardly use. You > can also leave off the chicharon if you don't like them. > > Mongo Guisado > > Ingredients: > > 4 cups water > 1 1/4 cups green mongo (mung) beans > 2 tbsp oil > 1/2 small onion, chopped > 3-4 cloves garlic, chopped > 1/2 cup diced pork > 1 cup small prawns, peeled, heads discarded > 2 tbsp patis (fish sauce) > Salt and pepper to taste > 100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground > Mongo Guisado Cooking Instructions > Soak the (mongo)mung beans in about 2 cups water for 4 hours. > Bring the same water to the boil and simmer beans until tender and > most of the water has been absorbed, about 20 to 30 mins. Set aside. > Heat oil in a casserole and sauté onion and garlic until soft and > fragrant. Add diced pork and sauté until brown. > Stir in mung beans and 2 cups fresh water. Bring to boil and simmer > over medium heat until pork is fully cooked (add more water if > necessary). > Add the prawns and cook until they turn orange in color, about 1 to 2 mins. > Season with patis, salt and pepper. > Add the chicharon. Heat through; pour into serving bowls, and serve with > rice. > > > > On 2/8/18, Jamie Prater via Cookinginthedark > wrote: >> Hi, has anybody ever cooked mung beans and if so, how and what did you >> season them with and what else was in them? I have read where you could >> sprout them for salad but this sounds way too complicated, so any other >> ideas would be most helpful. Thanks and have a blessed day. >> >> >> >> ___ >> 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] question about cooking a bean
Hi, Jamie. This is a go-to dish in Filipino households. My Mom makes this frequently, and we eat it with rice and a splash of Sriracha. She substitutes bacon for the pork sometimes (my favorite), and leaves off the prawns if she doesn't have any on hand. You can sub soy sauce for the patis if you don't want to buy something you'll hardly use. You can also leave off the chicharon if you don't like them. Mongo Guisado Ingredients: 4 cups water 1 1/4 cups green mongo (mung) beans 2 tbsp oil 1/2 small onion, chopped 3-4 cloves garlic, chopped 1/2 cup diced pork 1 cup small prawns, peeled, heads discarded 2 tbsp patis (fish sauce) Salt and pepper to taste 100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground Mongo Guisado Cooking Instructions Soak the (mongo)mung beans in about 2 cups water for 4 hours. Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside. Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown. Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary). Add the prawns and cook until they turn orange in color, about 1 to 2 mins. Season with patis, salt and pepper. Add the chicharon. Heat through; pour into serving bowls, and serve with rice. On 2/8/18, Jamie Prater via Cookinginthedark wrote: > Hi, has anybody ever cooked mung beans and if so, how and what did you > season them with and what else was in them? I have read where you could > sprout them for salad but this sounds way too complicated, so any other > ideas would be most helpful. Thanks and have a blessed day. > > > > ___ > 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] Cranberry Nut Bread
Cranberry Nut Bread Ingredients 2 cups all-purpose flour 1 cup whole wheat flour 1-1/4 cups sugar 1 Tbsp baking powder 1 tsp baking powder 1 tsp baking soda 2 cups fresh cranberries, chopped 1 cup walnuts, coarsely chopped 2 Tbsp orange peel, grated 1/2 cup frozen egg substitute, thawed or 4 large egg whites 1-1/4 cups skim milk 1/3 cup vegetable oil Wax paper Directions Preheat oven to 350F degrees. Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside. Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely. --- 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
[CnD] Not So Guilty Brownies - only 13g carbs per brownie
Not So Guilty Brownies Recipe Yield: 24 Servings Ingredients Brownies: 3/4 cup all-purpose flour 3/4 cup sugar 1/4 cup unsweetened cocoa 1/2 tsp baking powder 1/4 tsp salt 1/4 cup oil 2 tsp chocolate extract or flavor 2 eggs Frosting: 3/4 cup powdered sugar 1 T unsweetened cocoa 1 T skim or 2% milk 1/2 tsp chocolate extract or flavor 1/8 tsp butter flavor Directions Heat oven to 350F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan. Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes. Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency). Cool completely. Nutritional Information Per Serving Calories: 118 Fat: 5 grams Sodium: 104 milligrams Cholesterol: 24 milligrams Carbohydrates: 16 grams Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat DAILY DIABETIC RECIPE -- February 05, 2018 From Diabetic Gourmet Magazine / https://diabeticgourmet.com - Sponsored Message - Did You Miss Last Year's V-day Surprise? Don't blow it this year. Send a Fun Valentine's Day Card. Finally – a Valentine's Day card that will be remembered! Order now and you can have it shipped with official postmarks from cities like: Valentine, Romance, Darling, Loveland and more. Save 10% right now using code "funky10" at checkout plus free worldwide shipping! Look: https://diabeticgourmet.com/r/valentine Great for family, friends and kids and plenty of fun options. - End Sponsored Message Not So Guilty Brownies Recipe Yield: 24 Servings View Online / Print Version Ingredients Brownies: 3/4 cup all-purpose flour 3/4 cup sugar 1/4 cup unsweetened cocoa 1/2 tsp baking powder 1/4 tsp salt 1/4 cup oil 2 tsp chocolate extract or flavor 2 eggs Frosting: 3/4 cup powdered sugar 1 T unsweetened cocoa 1 T skim or 2% milk 1/2 tsp chocolate extract or flavor 1/8 tsp butter flavor Directions Heat oven to 350F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan. Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes. Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency). Cool completely. Nutritional Information Per Serving Calories: 118 Fat: 5 grams Sodium: 104 milligrams Cholesterol: 24 milligrams Carbohydrates: 16 grams Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat --- 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
[CnD] Seared Pork Chops with Fresh Basil and Sun-Dried Tomatoes (Diabetic Gourmet
Seared Pork Chops with Fresh Basil and Sun-Dried Tomatoes Recipe Yield: 4 Servings Ingredients 4 lean center-cut pork chops (1-1/4 to 1-1/2 lbs) 2 tbsp fresh basil, chopped 1/4 cup sun-dried tomatoes 1/2 tsp salt 1 cup tomato juice 1/2 tsp cayenne pepper sauce (ie: Tabasco) 1/2 cup water 1 tsp freshly ground black pepper Directions Trim and discard excess fat from chops. In a large frying pan, Sear the chops. When the chops are browned on the outside, add the juice, water, hot sauce, salt, and pepper. Cover tightly and simmer 15 minutes. Add the sun-dried tomatoes and cook for another 10 minutes. Add 1 tbsp of fresh basil, and continue to cook for 8 minutes. Add remaining basil and cook for 3 more minutes. To serve, arrange the pork on a plate, and spoon some of the tomatoes and basil over it. Nutritional Information Per Serving Calories: 234 Fat: 13 grams Sodium: 187 milligrams Cholesterol: 81 milligrams Protein: 23 grams Carbohydrates: 3 grams Diabetic Exchanges: 3 Medium-Fat Meat; 1 Vegetable --- 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
[CnD] question about cooking a bean
Hi, has anybody ever cooked mung beans and if so, how and what did you season them with and what else was in them? I have read where you could sprout them for salad but this sounds way too complicated, so any other ideas would be most helpful. Thanks and have a blessed day. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
