[CnD] welcome
Welcome to the list, Linda. This is the most traffic I've seen in a while. I hope you enjoy the list. Dena from Indiana ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New Wave oven
Great description, Richard. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Richard Kuzma via Cookinginthedark Sent: Tuesday, February 18, 2020 6:32 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] New Wave oven Just fyi, On the subject of toaster ovens. I have a Hamilton beach one and it called the easy reach model. Has three knobs and is one hundred percent accessible once you know what each knob does. The door lifts up over top of it like an old time roll top desk. I have had it for over a year and just love it and it was under seventy dollars and is still kicking. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New Wave oven Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] NewWave oven
Thanks. Glad to know some of them are accessible. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 9:41 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] NewWave oven The Nuwave Pro Plus is completely accessible and is the one whose controls and assembly I described in the other message I just sent. Ron reminded me of what I had when he informed us that the oven-type product they sell is not accessible. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] NewWave oven How accessible is the NuWave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] Hello
Hello everyone: My name is Linda, and I am new to the list. This list is on fire, and I love it. (smile) Love reading all of the posts. I am totally blind, and love to cook. I've been doing it for about fifty years. I just recently retired, but had a career as a life skills teacher and also taught cooking at a center for the blind in Socal. Cooking without Looking was the first recipe book I used after moving in to my first apartment and I have fond memories of experimenting with the recipes. Some were successes, and some were not. That's how we learn though is by trial and error, and I sure had a lot of errors. Everyone take care, and happy and safe cooking! Linda and Guide Lara ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New wave
Yeah, if you have four hundred dollars, which I think is Outrageously high. Ron, please bear in mind That not everybody has that kind of money for talking appliances. Thank you. I can use my unmodified toaster oven without speech. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Tuesday, February 18, 2020 7:49 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New wave Then that is the pro plus. Is the key pad that's on the power head that is the top of the unit flus? If so, then that's the pro plus. I tried to have them make their Nuwave Bravo xl unit that has several features blind friendly, but they won't budge. So I would recommend the talking toaster oven over the Nuwave bravo xl unit. The pro plus is ok, but the talking toaster oven is better. Ron -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 21:41 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New wave This appliance comes in several pieces. When assembled it is about 14 inches across on the outside. It is round like a circle, and you put it together in layers. The bottom layer is a plastic tray for want of a better word. The second layer is a metal pan, that feels like it is enamel covered metal of some kind. The third layer is a rack that sits on top of the pan. You have two rack choices, a one inch rack in height or a three inch high rack. You usually choose to use one or the other, but sometimes you can choose to use both if your recipe calls for layering them. The rack will hold a 12 inch pizza. But don't cook a pizza in this appliance. The model I have also has an expansion ring that you can insert to make the unit taller, also dictated by your recipe. This ring is most often left out. Usually only one rack is used at a time. The top layer is the heating unit with the cord, motor, and convection fan. This part is dome shaped and sits on top. The controls are on the top front of the unit. There are 4 rows of buttons. The top two rows have 5 buttons each. The third row has 4 buttons and the fourth row has three. The order of the buttons are numbers 1, 2, 3, cook temperature, delay. You seldom need to change the cook temperature or delay the cooking starting time on top. Row 2 goes: 4, 5, 6, reheat, and warm. The last two buttons are not used very often either. , 7, 8, 9, pause/clear, and you do use this fourth button more, the first press pauses the cooking and the second press clears the cooking if your food finishes early. Cook time, 0, and start are the controls on the bottom. You obviously use the outer two each time you use the device. The cook time button is also your on button so none of the other buttons will work if you don't press it first. The whole thing sounds much more complicated than it turns out to be when you do it. There is a recipe book with the unit that is helpful and gives basic recipes you can make and temperature charts that include cooking times internal food temperatures at the conclusion of cooking, etc. The most difficult part is seating the top piece properly so the unit is closed tight when you cook. Dale's silicone kitchen gloves help greatly because you can feel when the top is in the correct position. Putting the unit together cold several times will also give you confidence for when you finally put food inside and turn on the heat. I have never gotten a burn while using the product. I hope this answers your question and is helpful. This is quite different from any of the other air fryers out there. It is not for everybody, but works for me. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 7:13 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New wave Hello. My main question is what does the New Wave oven look like, compared to a toaster oven? I guess I did not state my previous Question clearly enough. That is why it was off topic. 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
Re: [CnD] NewWave oven
You're more than welcome. What is nice about the bravo xl unit is that it has the following features. 1. a basket for frying foods like in a deep fryer. 2. it has a cooking prove in it. Wonder if we couldn't talk to the people who modified the talking toaster oven with the above two features as well. I've given feedback to the designers of the talking toaster oven, it would be nice to have reminders go off every few minutes while cooking so that we don't have to constantly go back to the talking toaster oven and press the button to see how many minutes are left. Ron -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 21:41 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Nuwave oven The Nuwave Pro Plus is completely accessible and is the one whose controls and assembly I described in the other message I just sent. Ron reminded me of what I had when he informed us that the oven-type product they sell is not accessible. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] NewWave oven How accessible is the NuWave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list
Re: [CnD] New wave
Then that is the pro plus. Is the key pad that's on the power head that is the top of the unit flus? If so, then that's the pro plus. I tried to have them make their Nuwave Bravo xl unit that has several features blind friendly, but they won't budge. So I would recommend the talking toaster oven over the Nuwave bravo xl unit. The pro plus is ok, but the talking toaster oven is better. Ron -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 21:41 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New wave This appliance comes in several pieces. When assembled it is about 14 inches across on the outside. It is round like a circle, and you put it together in layers. The bottom layer is a plastic tray for want of a better word. The second layer is a metal pan, that feels like it is enamel covered metal of some kind. The third layer is a rack that sits on top of the pan. You have two rack choices, a one inch rack in height or a three inch high rack. You usually choose to use one or the other, but sometimes you can choose to use both if your recipe calls for layering them. The rack will hold a 12 inch pizza. But don't cook a pizza in this appliance. The model I have also has an expansion ring that you can insert to make the unit taller, also dictated by your recipe. This ring is most often left out. Usually only one rack is used at a time. The top layer is the heating unit with the cord, motor, and convection fan. This part is dome shaped and sits on top. The controls are on the top front of the unit. There are 4 rows of buttons. The top two rows have 5 buttons each. The third row has 4 buttons and the fourth row has three. The order of the buttons are numbers 1, 2, 3, cook temperature, delay. You seldom need to change the cook temperature or delay the cooking starting time on top. Row 2 goes: 4, 5, 6, reheat, and warm. The last two buttons are not used very often either. , 7, 8, 9, pause/clear, and you do use this fourth button more, the first press pauses the cooking and the second press clears the cooking if your food finishes early. Cook time, 0, and start are the controls on the bottom. You obviously use the outer two each time you use the device. The cook time button is also your on button so none of the other buttons will work if you don't press it first. The whole thing sounds much more complicated than it turns out to be when you do it. There is a recipe book with the unit that is helpful and gives basic recipes you can make and temperature charts that include cooking times internal food temperatures at the conclusion of cooking, etc. The most difficult part is seating the top piece properly so the unit is closed tight when you cook. Dale's silicone kitchen gloves help greatly because you can feel when the top is in the correct position. Putting the unit together cold several times will also give you confidence for when you finally put food inside and turn on the heat. I have never gotten a burn while using the product. I hope this answers your question and is helpful. This is quite different from any of the other air fryers out there. It is not for everybody, but works for me. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 7:13 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New wave Hello. My main question is what does the New Wave oven look like, compared to a toaster oven? I guess I did not state my previous Question clearly enough. That is why it was off topic. 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New wave
Thank you, Pamela. This information is very helpful. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:41 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New wave This appliance comes in several pieces. When assembled it is about 14 inches across on the outside. It is round like a circle, and you put it together in layers. The bottom layer is a plastic tray for want of a better word. The second layer is a metal pan, that feels like it is enamel covered metal of some kind. The third layer is a rack that sits on top of the pan. You have two rack choices, a one inch rack in height or a three inch high rack. You usually choose to use one or the other, but sometimes you can choose to use both if your recipe calls for layering them. The rack will hold a 12 inch pizza. But don't cook a pizza in this appliance. The model I have also has an expansion ring that you can insert to make the unit taller, also dictated by your recipe. This ring is most often left out. Usually only one rack is used at a time. The top layer is the heating unit with the cord, motor, and convection fan. This part is dome shaped and sits on top. The controls are on the top front of the unit. There are 4 rows of buttons. The top two rows have 5 buttons each. The third row has 4 buttons and the fourth row has three. The order of the buttons are numbers 1, 2, 3, cook temperature, delay. You seldom need to change the cook temperature or delay the cooking starting time on top. Row 2 goes: 4, 5, 6, reheat, and warm. The last two buttons are not used very often either. , 7, 8, 9, pause/clear, and you do use this fourth button more, the first press pauses the cooking and the second press clears the cooking if your food finishes early. Cook time, 0, and start are the controls on the bottom. You obviously use the outer two each time you use the device. The cook time button is also your on button so none of the other buttons will work if you don't press it first. The whole thing sounds much more complicated than it turns out to be when you do it. There is a recipe book with the unit that is helpful and gives basic recipes you can make and temperature charts that include cooking times internal food temperatures at the conclusion of cooking, etc. The most difficult part is seating the top piece properly so the unit is closed tight when you cook. Dale's silicone kitchen gloves help greatly because you can feel when the top is in the correct position. Putting the unit together cold several times will also give you confidence for when you finally put food inside and turn on the heat. I have never gotten a burn while using the product. I hope this answers your question and is helpful. This is quite different from any of the other air fryers out there. It is not for everybody, but works for me. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 7:13 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New wave Hello. My main question is what does the New Wave oven look like, compared to a toaster oven? I guess I did not state my previous Question clearly enough. That is why it was off topic. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nathan's products
They are my favorite. They are on this weeks shopping list. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 8:58 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Nathan's products Nathan's makes the best hot dogs. My late sighted friend Howard introduced me to them. I have not bought them in a long time. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 5:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Nathan's products I tried their frozen onion rings, they are not bad. I was saying for years that I didn't like beef hot dogs because the ones I have tried were too hard. But I tried Nathan's, and they are very good. -Original Message- From: Cookinginthedark On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 7:25 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries They also make the hamburger and hot dog buns and frozen onion rings as well. i like all of their products. mike -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 1:50 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked fries Nathan's; they make good hot dogs. I like those, even though they are expensive now. I didn't know Nathan's makes jumbo fries. I might have had those without knowing it. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries We love nathans frozen fries. They are the best we have ever tried. mike -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] NewWave oven
The Nuwave Pro Plus is completely accessible and is the one whose controls and assembly I described in the other message I just sent. Ron reminded me of what I had when he informed us that the oven-type product they sell is not accessible. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] NewWave oven How accessible is the NuWave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] New wave
This appliance comes in several pieces. When assembled it is about 14 inches across on the outside. It is round like a circle, and you put it together in layers. The bottom layer is a plastic tray for want of a better word. The second layer is a metal pan, that feels like it is enamel covered metal of some kind. The third layer is a rack that sits on top of the pan. You have two rack choices, a one inch rack in height or a three inch high rack. You usually choose to use one or the other, but sometimes you can choose to use both if your recipe calls for layering them. The rack will hold a 12 inch pizza. But don't cook a pizza in this appliance. The model I have also has an expansion ring that you can insert to make the unit taller, also dictated by your recipe. This ring is most often left out. Usually only one rack is used at a time. The top layer is the heating unit with the cord, motor, and convection fan. This part is dome shaped and sits on top. The controls are on the top front of the unit. There are 4 rows of buttons. The top two rows have 5 buttons each. The third row has 4 buttons and the fourth row has three. The order of the buttons are numbers 1, 2, 3, cook temperature, delay. You seldom need to change the cook temperature or delay the cooking starting time on top. Row 2 goes: 4, 5, 6, reheat, and warm. The last two buttons are not used very often either. , 7, 8, 9, pause/clear, and you do use this fourth button more, the first press pauses the cooking and the second press clears the cooking if your food finishes early. Cook time, 0, and start are the controls on the bottom. You obviously use the outer two each time you use the device. The cook time button is also your on button so none of the other buttons will work if you don't press it first. The whole thing sounds much more complicated than it turns out to be when you do it. There is a recipe book with the unit that is helpful and gives basic recipes you can make and temperature charts that include cooking times internal food temperatures at the conclusion of cooking, etc. The most difficult part is seating the top piece properly so the unit is closed tight when you cook. Dale's silicone kitchen gloves help greatly because you can feel when the top is in the correct position. Putting the unit together cold several times will also give you confidence for when you finally put food inside and turn on the heat. I have never gotten a burn while using the product. I hope this answers your question and is helpful. This is quite different from any of the other air fryers out there. It is not for everybody, but works for me. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 7:13 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New wave Hello. My main question is what does the New Wave oven look like, compared to a toaster oven? I guess I did not state my previous Question clearly enough. That is why it was off topic. 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
Re: [CnD] NewWave oven
I have a friend who has a new wave oven. I'm not sure what kind she has. I know she had to have someone mark it for her. I'll ask her when I talk to her. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Tuesday, February 18, 2020 5:22 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] NewWave oven The one that is the most blind friendly is the pro plus. That was the one I had up until I heard about the talking toaster oven. I've tried to get Nuwave to adapt their Nuwave bravo XL oven. It has some awesome features, but it isn't blind friendly. Hope this info helps to answer your questions. Ron KR3DOG -Original Message- From: Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 16:53 To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Nuwave oven How accessible is the Nuwave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ 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] Nathan's products
Nathan's makes the best hot dogs. My late sighted friend Howard introduced me to them. I have not bought them in a long time. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 5:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Nathan's products I tried their frozen onion rings, they are not bad. I was saying for years that I didn't like beef hot dogs because the ones I have tried were too hard. But I tried Nathan's, and they are very good. -Original Message- From: Cookinginthedark On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 7:25 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries They also make the hamburger and hot dog buns and frozen onion rings as well. i like all of their products. mike -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 1:50 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked fries Nathan's; they make good hot dogs. I like those, even though they are expensive now. I didn't know Nathan's makes jumbo fries. I might have had those without knowing it. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries We love nathans frozen fries. They are the best we have ever tried. mike -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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 tip on pans in oven
This is exactly the same but when I used foil the other day I didn’t grease it and everything was fine nothing stuck to it or anything Sent from my iPhone > On Feb 18, 2020, at 8:00 PM, Helen Whitehead via Cookinginthedark > wrote: > > That's correct. No greasing the parchment and nothing sticks. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Tuesday, February 18, 2020 5:28 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Cooking tip on pans in oven > > Interesting. No greasing the parchment? And the food doesn't stick? > > -Original Message- > From: Cookinginthedark On Behalf Of > Helen Whitehead via Cookinginthedark > Sent: Tuesday, February 18, 2020 8:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] Cooking tip on pans in oven > > This is what I do when cooking meat, or something frozen in the oven. > No cooking spray required. > Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top > of that, put a piece of parchment paper. Make sure the whole pan is covered, > and you shouldn't have a mess of any grease underneath the foil. This works > especially with pork or chicken. But, when cooking 5 minute fries, made by > McCains, I just use parchment paper for those,I never flip those, or > meat. > > ___ > 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] New Wave oven
I do not own a NewWave oven. Another person was talking about making French fries using a NewWave oven, so I asked how accessible it is. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New Wave oven Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. 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
Re: [CnD] NewWave oven
Thanks. -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Tuesday, February 18, 2020 5:22 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] NewWave oven The one that is the most blind friendly is the pro plus. That was the one I had up until I heard about the talking toaster oven. I've tried to get Nuwave to adapt their Nuwave bravo XL oven. It has some awesome features, but it isn't blind friendly. Hope this info helps to answer your questions. Ron KR3DOG -Original Message- From: Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 16:53 To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Nuwave oven How accessible is the Nuwave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ 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] Nathan's products
I tried their frozen onion rings, they are not bad. I was saying for years that I didn't like beef hot dogs because the ones I have tried were too hard. But I tried Nathan's, and they are very good. -Original Message- From: Cookinginthedark On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 7:25 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries They also make the hamburger and hot dog buns and frozen onion rings as well. i like all of their products. mike -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 1:50 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked fries Nathan's; they make good hot dogs. I like those, even though they are expensive now. I didn't know Nathan's makes jumbo fries. I might have had those without knowing it. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries We love nathans frozen fries. They are the best we have ever tried. mike -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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 tip on pans in oven
That's correct. No greasing the parchment and nothing sticks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 5:28 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Cooking tip on pans in oven Interesting. No greasing the parchment? And the food doesn't stick? -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Tuesday, February 18, 2020 8:39 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Cooking tip on pans in oven This is what I do when cooking meat, or something frozen in the oven. No cooking spray required. Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top of that, put a piece of parchment paper. Make sure the whole pan is covered, and you shouldn't have a mess of any grease underneath the foil. This works especially with pork or chicken. But, when cooking 5 minute fries, made by McCains, I just use parchment paper for those,I never flip those, or meat. ___ 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] Baked fries
Our local grocer HEB sells the hotdogs and onion rings. This company makes gluten free. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked fries
Nathans fries and other products by nathan's are sold at most grocery stores. Wal-mart also carries this brand. mike -Original Message- From: Cookinginthedark On Behalf Of gail johnson via Cookinginthedark Sent: Tuesday, February 18, 2020 2:03 PM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] Baked fries I've never heard of this brand. Where is it sold? ___ 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] Baked fries
They also make the hamburger and hot dog buns and frozen onion rings as well. i like all of their products. mike -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 1:50 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked fries Nathan's; they make good hot dogs. I like those, even though they are expensive now. I didn't know Nathan's makes jumbo fries. I might have had those without knowing it. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries We love nathans frozen fries. They are the best we have ever tried. mike -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] New wave
Hello. My main question is what does the New Wave oven look like, compared to a toaster oven? I guess I did not state my previous Question clearly enough. That is why it was off topic. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New Wave oven
I have a Farberware toaster oven which has Three knobs and is usable. It is almost Five years old and still works quite well. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Richard Kuzma via Cookinginthedark Sent: Tuesday, February 18, 2020 3:32 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] New Wave oven Just fyi, On the subject of toaster ovens. I have a Hamilton beach one and it called the easy reach model. Has three knobs and is one hundred percent accessible once you know what each knob does. The door lifts up over top of it like an old time roll top desk. I have had it for over a year and just love it and it was under seventy dollars and is still kicking. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New Wave oven Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New to the list and cooking tips
You can use many things for dipping meat or fish before breading - mayonnaise, sour cream, buttermilk, plain yogurt, beaten egg, melted butter, oil, milk or milk/egg combination - all up to your preference. And sometimes, you like one ingredient for one recipe and a different ingredient for another. -Original Message- From: Cookinginthedark On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 1:21 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] New to the list and cooking tips I have seen some recipies that call for plain yougert instead of the mayo. mike -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and cooking tips > > > > Good Evening, > > > > Welcome to the list, Brennen. You ask some good questions. I don’t > > flip > many > > things that I cook in the
Re: [CnD] New Wave oven
Just fyi, On the subject of toaster ovens. I have a Hamilton beach one and it called the easy reach model. Has three knobs and is one hundred percent accessible once you know what each knob does. The door lifts up over top of it like an old time roll top desk. I have had it for over a year and just love it and it was under seventy dollars and is still kicking. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New Wave oven Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. 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] New Wave oven
Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Two more easy cookbooks, written for the blind
I wouldn't even try to guess how many I have already read, and there are plenty waiting. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, February 18, 2020 12:50 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Two more easy cookbooks, written for the blind I found the Knudsen to be a lot more user friendly and useful than the Reed. Both are somewhat old, but Reed seemed to be a lot less willing to look at new technologies than Knudsen. The titles are similar enough that they can be confused. There is a lot of value in learning simple conversions from sighted to visionless cooking -- how long it takes to brown onions, for example. This opens up a vast array of cookbooks to the blind cook, as BARD has a lot of them. (I think I have more than 90 waiting for me to get to them) Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 7:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Two more easy cookbooks, written for the blind Another cookbook I highly recommend and it is on Bard, too, Is called When The Cook Can't Look by Ralph Reed. He does not recommend blind people use microwave ovens,. He did not revise the book or change his mind about it, though. There are easy recipes from stove top to oven in that one. Oh, another book on Bard I also recommend is Cooking Without Looking by Esther Knudson Tipps; there are two different audiobooks, Each read by a different narrator. The one read by the man is read by a blind Person who is reading from a braille copy. It is an old book, but has useful information In it as well. Best, Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 8:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline
Re: [CnD] Cooking tip on pans in oven
Interesting. No greasing the parchment? And the food doesn't stick? -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Tuesday, February 18, 2020 8:39 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Cooking tip on pans in oven This is what I do when cooking meat, or something frozen in the oven. No cooking spray required. Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top of that, put a piece of parchment paper. Make sure the whole pan is covered, and you shouldn't have a mess of any grease underneath the foil. This works especially with pork or chicken. But, when cooking 5 minute fries, made by McCains, I just use parchment paper for those,I never flip those, or meat. ___ 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] Two more easy cookbooks, written for the blind
I am sure that book has a lot of valuable information, however I see nothing wrong with blind people using microwave ovens. I don't use mine as much as I used to when I first began cooking, but I still use it. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 8:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Two more easy cookbooks, written for the blind Another cookbook I highly recommend and it is on Bard, too, Is called When The Cook Can't Look by Ralph Reed. He does not recommend blind people use microwave ovens,. He did not revise the book or change his mind about it, though. There are easy recipes from stove top to oven in that one. Oh, another book on Bard I also recommend is Cooking Without Looking by Esther Knudson Tipps; there are two different audiobooks, Each read by a different narrator. The one read by the man is read by a blind Person who is reading from a braille copy. It is an old book, but has useful information In it as well. Best, Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 8:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how
Re: [CnD] New to the list and cooking tips
That's one more thing I'll never try. Hot spices and I exist in different universes. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, February 18, 2020 8:02 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] New to the list and cooking tips I think if I try this recipe I'm going to use Chipotle mayonnaise! Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To:
Re: [CnD] NewWave oven
The one that is the most blind friendly is the pro plus. That was the one I had up until I heard about the talking toaster oven. I've tried to get Nuwave to adapt their Nuwave bravo XL oven. It has some awesome features, but it isn't blind friendly. Hope this info helps to answer your questions. Ron KR3DOG -Original Message- From: Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 16:53 To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Nuwave oven How accessible is the Nuwave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Zucchini In Sour Cream Cheese Batter
Zucchini In Sour Cream Cheese Batter 4 tablespoons sour cream 3 tablespoons flour for the batter, plus extra flour for the zucchini Cheese 2 ounces milk 1 egg 1 teaspoon mixed dried herbs (basil, oregano, thyme) Salt 2 small zucchini Slice zucchini into strips or rounds. Sprinkle with salt and let stand for about 10 minutes, or until moisture is released. Pat with paper towels and dredge in flour. For batter, combine egg, milk, salt and herbs in a bowl. Beat lightly and add sour cream. Gradually stir in flour. Batter will have the consistency of thick sour cream. Finely grate the cheese and add to batter. Dip zucchini slices in batter and fry in hot oil over medium heat on both sides until a brown crust forms. -Original Message- From: Cookinginthedark On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, February 18, 2020 6:37 AM To: Cc: Blaine Deutscher Subject: [CnD] Zucchini Good morning. I have some zucchini and I’m looking for some different recipes I can use with it. Even simple of fried zucchini is OK. Thank you in advance Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.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
[CnD] Zucchini Sandwiches With Cheese
Zucchini Sandwiches With Cheese 2 zucchini 7 tablespoons flour 2 eggs 1 teaspoon salt Filling 3-1/2 ounces hard cheese 1 tablespoon sour cream 3 cloves garlic 1 bunch green onions Coarsely grate zucchini and combine with eggs and salt. Mix in flour. Measure 2 tablespoons of mixture for each portion and drop portions into a skillet with hot oil (better to fry immediately so that there would be no time for zucchini to release moisture). For filling, combine coarsely grated cheese with sour cream. Add chopped green onions and crushed garlic. Top a zucchini pancake with a portion of filling, top with another pancake and pinch together. Repeat process with remaining pancakes. -Original Message- From: Cookinginthedark On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, February 18, 2020 6:37 AM To: Cc: Blaine Deutscher Subject: [CnD] Zucchini Good morning. I have some zucchini and I’m looking for some different recipes I can use with it. Even simple of fried zucchini is OK. Thank you in advance Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.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
[CnD] Zucchini Parmesan Crisps
Zucchini Parmesan Crisps 1 pound zucchini (about 2 medium-size zucchini) 1/4 heaping cup shredded Parmesan cheese 1/4 heaping cup breadcrumbs 1 tablespoon melted butter 1/4 teaspoon kosher salt Preheat oven to 400 degrees. Line two baking sheets with foil and grease lightly. Slice zucchini into 1/4-inch-thick rounds. Dip rounds in butter, coating well. In a large bowl or plate, combine breadcrumbs, Parmesan and salt. Place rounds in breadcrumb mixture, coating both sides of each round, pressing to adhere. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 25 minutes. -Original Message- From: Cookinginthedark On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, February 18, 2020 6:37 AM To: Cc: Blaine Deutscher Subject: [CnD] Zucchini Good morning. I have some zucchini and I’m looking for some different recipes I can use with it. Even simple of fried zucchini is OK. Thank you in advance Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.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
[CnD] NewWave oven
How accessible is the NewWave oven? -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baked fries I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] More books written for the blind
Hi everyone, According to BARD there are two audio versions of the Cooking without Looking book: one with a db starting with 11 and the other with the db starting with 52; as well as a braille version. (I just looked.) When I was a teenager in the 1970s, an aunt of mine read for a Talking Book organization in the St. Louis area. She recorded a copy of the Cooking without Looking book (on cassette) and gave it to me at Christmas that year. I still have the cassettes, but would like to get them on to a sd card for my stream. Happy cooking. :) Jeanne On 2/18/20, Marie Rudys via Cookinginthedark wrote: > I know; I used to have a braille copy. > Now, the recipes I copied from it are digital, and the book > Has long gone into the recycling bin. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Rebecca Manners via Cookinginthedark > Sent: Tuesday, February 18, 2020 12:11 PM > To: cookinginthedark@acbradio.org > Cc: Rebecca Manners > Subject: Re: [CnD] More books written for the blind > > I don't know about the others, but Cooking without looking is also > available > in braille. > > > From: Cookinginthedark on behalf of > Marie Rudys via Cookinginthedark > Sent: Tuesday, February 18, 2020 10:00:30 AM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] More books written for the blind > > Hello, everyone. > > > > For those who may be interested, I highly recommend the following > > Books written for the blind. They are all on Bard, > > And in audio formats. > > > > Cooking Without Looking by Esther Knudson Tipps > > > > There are two different recordings of this book. > > The information is dated, but much of it is useful and there > > Are many easy recipes. One of the audio versions is actually > > Read by a blind man from a braille copy for NLS. > > > > When the Cook Can't Look by Ralph Reed > > He is blind and explains how he does things well, how > > To do things step by step without vision or supervision. > > He has recipes in the book, and he > > Rates them level 1, 2, and 3. All the recipes > > Are easy and that book is well written. It is read by > > Ray Hagen. One recipe I like is sauerbraten, which is not > > Soaked with cookies; that recipe in the book is the real > > Sauerbraten. > > > > Another book full of tips is written by a > > Deaf-blind woman. It is called Pathways to > > Independence by Rita Kersh. > > It covers everything from housekeeping to > > Cooking without sight and hearing, but those who can > > Hear can also benefit from this book. > > Please check it out. It's on Bard. > > > > Another one available on Bard is > > Adaptive Culinary Techniques for the Visually Impaired > > It is well written by its blind author. > > > > I frequently monitor Bard and so all this > > Comes down to knowing what is out there. > > > > Now, you have more easy recipes when you > > Get these books from Bard or your local braille and talking book library. > > > > Of course, we should continue to help each other on the list. > > Don't stop sending tips!! Even I can benefit, > > And I'm an old hand. There are things I never would > > Have thought of, always something new to learn from others. > > > > Best, > > 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 > > ___ > 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] More books written for the blind
I know; I used to have a braille copy. Now, the recipes I copied from it are digital, and the book Has long gone into the recycling bin. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners via Cookinginthedark Sent: Tuesday, February 18, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: Rebecca Manners Subject: Re: [CnD] More books written for the blind I don't know about the others, but Cooking without looking is also available in braille. From: Cookinginthedark on behalf of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 10:00:30 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] More books written for the blind Hello, everyone. For those who may be interested, I highly recommend the following Books written for the blind. They are all on Bard, And in audio formats. Cooking Without Looking by Esther Knudson Tipps There are two different recordings of this book. The information is dated, but much of it is useful and there Are many easy recipes. One of the audio versions is actually Read by a blind man from a braille copy for NLS. When the Cook Can't Look by Ralph Reed He is blind and explains how he does things well, how To do things step by step without vision or supervision. He has recipes in the book, and he Rates them level 1, 2, and 3. All the recipes Are easy and that book is well written. It is read by Ray Hagen. One recipe I like is sauerbraten, which is not Soaked with cookies; that recipe in the book is the real Sauerbraten. Another book full of tips is written by a Deaf-blind woman. It is called Pathways to Independence by Rita Kersh. It covers everything from housekeeping to Cooking without sight and hearing, but those who can Hear can also benefit from this book. Please check it out. It's on Bard. Another one available on Bard is Adaptive Culinary Techniques for the Visually Impaired It is well written by its blind author. I frequently monitor Bard and so all this Comes down to knowing what is out there. Now, you have more easy recipes when you Get these books from Bard or your local braille and talking book library. Of course, we should continue to help each other on the list. Don't stop sending tips!! Even I can benefit, And I'm an old hand. There are things I never would Have thought of, always something new to learn from others. Best, 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] More books written for the blind
I don’t know about the others, but Cooking without looking is also available in braille. From: Cookinginthedark on behalf of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 10:00:30 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] More books written for the blind Hello, everyone. For those who may be interested, I highly recommend the following Books written for the blind. They are all on Bard, And in audio formats. Cooking Without Looking by Esther Knudson Tipps There are two different recordings of this book. The information is dated, but much of it is useful and there Are many easy recipes. One of the audio versions is actually Read by a blind man from a braille copy for NLS. When the Cook Can't Look by Ralph Reed He is blind and explains how he does things well, how To do things step by step without vision or supervision. He has recipes in the book, and he Rates them level 1, 2, and 3. All the recipes Are easy and that book is well written. It is read by Ray Hagen. One recipe I like is sauerbraten, which is not Soaked with cookies; that recipe in the book is the real Sauerbraten. Another book full of tips is written by a Deaf-blind woman. It is called Pathways to Independence by Rita Kersh. It covers everything from housekeeping to Cooking without sight and hearing, but those who can Hear can also benefit from this book. Please check it out. It's on Bard. Another one available on Bard is Adaptive Culinary Techniques for the Visually Impaired It is well written by its blind author. I frequently monitor Bard and so all this Comes down to knowing what is out there. Now, you have more easy recipes when you Get these books from Bard or your local braille and talking book library. Of course, we should continue to help each other on the list. Don't stop sending tips!! Even I can benefit, And I'm an old hand. There are things I never would Have thought of, always something new to learn from others. Best, 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] Zucchini
Hello, everyone!! I found an interesting way to prepare zucchini. If you have one of thos fancy mandolins with Different blades, you can julienne the zucchini into thin to Medium slices, into long ribbons. These I eat like noodles. You just steam them for a short time, and it goes well With anything. You can use an electric steamer Or a steamer pot on the stove to heat them. I put a little pasta sauce over the "noodles" And it is amazing. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] More books written for the blind
Many thanks for this info. Ron KR3DOG -Original Message- From: Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 10:00 To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] More books written for the blind Hello, everyone. For those who may be interested, I highly recommend the following Books written for the blind. They are all on Bard, And in audio formats. Cooking Without Looking by Esther Knudson Tipp's There are two different recordings of this book. The information is dated, but much of it is useful and there Are many easy recipes. One of the audio versions is actually Read by a blind man from a braille copy for NLS. When the Cook Can't Look by Ralph Reed He is blind and explains how he does things well, how To do things step by step without vision or supervision. He has recipes in the book, and he Rates them level 1, 2, and 3. All the recipes Are easy and that book is well written. It is read by Ray Hagen. One recipe I like is sauerbraten, which is not Soaked with cookies; that recipe in the book is the real Sauerbraten. Another book full of tips is written by a Deaf-blind woman. It is called Pathways to Independence by Rita Kersh. It covers everything from housekeeping to Cooking without sight and hearing, but those who can Hear can also benefit from this book. Please check it out. It's on Bard. Another one available on Bard is Adaptive Culinary Techniques for the Visually Impaired It is well written by its blind author. I frequently monitor Bard and so all this Comes down to knowing what is out there. Now, you have more easy recipes when you Get these books from Bard or your local braille and talking book library. Of course, we should continue to help each other on the list. Don't stop sending tips!! Even I can benefit, And I'm an old hand. There are things I never would Have thought of, always something new to learn from others. Best, Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked fries
Well, it also depends on where you are. I am in California, so I think Walmart carries this brand of fries. I don't think we have Foodland in California. We have Food Co., Save Smart, Walmart and Grocery Outlet in Sacramento. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Deborah Barnes via Cookinginthedark Sent: Tuesday, February 18, 2020 11:36 AM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries Food Lion -Original Message- From: Cookinginthedark On Behalf Of gail johnson via Cookinginthedark Sent: Tuesday, February 18, 2020 2:03 PM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] Baked fries I've never heard of this brand. Where is it sold? ___ 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] Two more easy cookbooks, written for the blind
Now I use my microwave oven all of the time. This is surprising. I also enjoy my talking toaster oven as well. Ron Ham Radio and Emergency Communication Station by the call sign of KR3DOG -Original Message- From: Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 08:38 To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Two more easy cookbooks, written for the blind Another cookbook I highly recommend and it is on Bard, too, Is called When The Cook Can't Look by Ralph Reed. He does not recommend blind people use microwave ovens,. He did not revise the book or change his mind about it, though. There are easy recipes from stove top to oven in that one. Oh, another book on Bard I also recommend is Cooking Without Looking by Esther Knudson Tipp's; there are two different audiobooks, Each read by a different narrator. The one read by the man is read by a blind Person who is reading from a braille copy. It is an old book, but has useful information In it as well. Best, Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 8:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: Oh my gosh I love this this is exactly what I was looking for not all of that extra stuff that other people were putting on the list I never thought about using the spoon so I’ll have to try that and that’s good to know that most of the time you don’t have to flip things because then I think that’ll make my life so much easier as long as it cooks well enough to where I won’t get sick or anything Also I like the cooking chart that someone else put into another email because that’ll help me to determine how long I need to cook things for and for how much actually maybe not necessarily how long does he didn’t say that but how much like for example tonight I’m going to be cooking Italian dressing marinated pork chops for me and my
Re: [CnD] Baked fries
Food Lion -Original Message- From: Cookinginthedark On Behalf Of gail johnson via Cookinginthedark Sent: Tuesday, February 18, 2020 2:03 PM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] Baked fries I've never heard of this brand. Where is it sold? ___ 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] Baked fries
Nathan's; they make good hot dogs. I like those, even though they are expensive now. I didn't know Nathan's makes jumbo fries. I might have had those without knowing it. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked fries We love nathans frozen fries. They are the best we have ever tried. mike -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] Baked fries
I've never heard of this brand. Where is it sold? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New to the list and cooking tips
My mother used to make fried pork chops And dipped them in egg and breadcrumbs. Yes, plain yogurt works well in recipes. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:21 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] New to the list and cooking tips I have seen some recipies that call for plain yougert instead of the mayo. mike -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and cooking tips > > > > Good Evening, > > > > Welcome to the list, Brennen. You ask some good questions. I don’t > > flip > many > > things that I cook in the oven. When I do flip something, I use a > > wide single spatula or a set of kitchen. I find the double spatulas > > that are
Re: [CnD] Baked fries
The nathan's fries are thick and delicious. mike -Original Message- From: Cookinginthedark On Behalf Of Margo Downey via Cookinginthedark Sent: Tuesday, February 18, 2020 9:26 AM To: cookinginthedark@acbradio.org Cc: Margo Downey Subject: Re: [CnD] Baked fries I like the thick cut steak fries the best but all fries are delicious. Margo -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] New to the list and cooking tips
I have seen some recipies that call for plain yougert instead of the mayo. mike -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and cooking tips > > > > Good Evening, > > > > Welcome to the list, Brennen. You ask some good questions. I don’t > > flip > many > > things that I cook in the oven. When I do flip something, I use a > > wide single spatula or a set of kitchen. I find the double spatulas > > that are usually recommended by rehabilitation professionals > > difficult to use, particularly with small things such as hamburger or > > sausage patties. > > > > As for flipping French fries, I use a long handled spoon, such as > > those > used > > for serving or ladling things. I also use an 8 or 9 inch square pan > > to > cook > > them in, rather than a cookie sheet as most instructions for doing > > fries > in > > the
Re: [CnD] Baked fries
We love nathans frozen fries. They are the best we have ever tried. mike -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Two more easy cookbooks, written for the blind
I found the Knudsen to be a lot more user friendly and useful than the Reed. Both are somewhat old, but Reed seemed to be a lot less willing to look at new technologies than Knudsen. The titles are similar enough that they can be confused. There is a lot of value in learning simple conversions from sighted to visionless cooking -- how long it takes to brown onions, for example. This opens up a vast array of cookbooks to the blind cook, as BARD has a lot of them. (I think I have more than 90 waiting for me to get to them) Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 7:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Two more easy cookbooks, written for the blind Another cookbook I highly recommend and it is on Bard, too, Is called When The Cook Can't Look by Ralph Reed. He does not recommend blind people use microwave ovens,. He did not revise the book or change his mind about it, though. There are easy recipes from stove top to oven in that one. Oh, another book on Bard I also recommend is Cooking Without Looking by Esther Knudson Tipps; there are two different audiobooks, Each read by a different narrator. The one read by the man is read by a blind Person who is reading from a braille copy. It is an old book, but has useful information In it as well. Best, Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 8:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of
Re: [CnD] wow
Man, this list is "cooking" now! I haven't seen this many messages in a very long time. All have a great day! Dena from Indiana ___ 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] More books written for the blind
Hello, everyone. For those who may be interested, I highly recommend the following Books written for the blind. They are all on Bard, And in audio formats. Cooking Without Looking by Esther Knudson Tipps There are two different recordings of this book. The information is dated, but much of it is useful and there Are many easy recipes. One of the audio versions is actually Read by a blind man from a braille copy for NLS. When the Cook Can't Look by Ralph Reed He is blind and explains how he does things well, how To do things step by step without vision or supervision. He has recipes in the book, and he Rates them level 1, 2, and 3. All the recipes Are easy and that book is well written. It is read by Ray Hagen. One recipe I like is sauerbraten, which is not Soaked with cookies; that recipe in the book is the real Sauerbraten. Another book full of tips is written by a Deaf-blind woman. It is called Pathways to Independence by Rita Kersh. It covers everything from housekeeping to Cooking without sight and hearing, but those who can Hear can also benefit from this book. Please check it out. It's on Bard. Another one available on Bard is Adaptive Culinary Techniques for the Visually Impaired It is well written by its blind author. I frequently monitor Bard and so all this Comes down to knowing what is out there. Now, you have more easy recipes when you Get these books from Bard or your local braille and talking book library. Of course, we should continue to help each other on the list. Don't stop sending tips!! Even I can benefit, And I'm an old hand. There are things I never would Have thought of, always something new to learn from others. Best, Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked fries
I like thick steak fries, too; don't get them too often, Though. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Margo Downey via Cookinginthedark Sent: Tuesday, February 18, 2020 6:26 AM To: cookinginthedark@acbradio.org Cc: Margo Downey Subject: Re: [CnD] Baked fries I like the thick cut steak fries the best but all fries are delicious. Margo -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] Baked fries
Where? Sent from my iPhone > On Feb 18, 2020, at 9:32 AM, gail johnson via Cookinginthedark > wrote: > > This is just a suggestion. > We found a reconditioned Ninja Foodi six quart for $100.00. If your friend > is short of funds they might find an air fryer cheaper the same way. > ___ > 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] Baked fries
I like the thick cut steak fries the best but all fries are delicious. Margo -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] Two more easy cookbooks, written for the blind
Another cookbook I highly recommend and it is on Bard, too, Is called When The Cook Can't Look by Ralph Reed. He does not recommend blind people use microwave ovens,. He did not revise the book or change his mind about it, though. There are easy recipes from stove top to oven in that one. Oh, another book on Bard I also recommend is Cooking Without Looking by Esther Knudson Tipps; there are two different audiobooks, Each read by a different narrator. The one read by the man is read by a blind Person who is reading from a braille copy. It is an old book, but has useful information In it as well. Best, Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 8:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > >
Re: [CnD] Baked fries
This is just a suggestion. We found a reconditioned Ninja Foodi six quart for $100.00. If your friend is short of funds they might find an air fryer cheaper the same way. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brussel sprouts
I like to sautae brussel sprouts for a few minutes then add mushrooms and onion and additions like parsley and cilantro stems. They can be done at the same time if I remember to half or quarter the brussel sprouts. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking tip on pans in oven
This is what I do when cooking meat, or something frozen in the oven. No cooking spray required. Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top of that, put a piece of parchment paper. Make sure the whole pan is covered, and you shouldn't have a mess of any grease underneath the foil. This works especially with pork or chicken. But, when cooking 5 minute fries, made by McCains, I just use parchment paper for those,I never flip those, or meat. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New to the list and cooking tips
I think if I try this recipe I'm going to use Chipotle mayonnaise! Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and cooking tips > > > > Good Evening, > > > > Welcome to the list, Brennen. You ask some good questions. I don’t > > flip > many > > things that I cook in the oven. When I do flip something, I use a > > wide single spatula or a set of kitchen. I find the double
[CnD] Asking another talking toaster oven question.
Can one with some bread crumbs cook zucchini and other favorites and have them come out like if you deep fried them in a deep fryer or air fryer? I am curious to try something like the above in the talking toaster oven. Many thanks. Ron KR3DOG In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New to the list and cooking tips
I use the Victor Stream. I also use the NLS library player with the blank cartridges you can buy. I have one just for cookbooks which you can also bookmark. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I liked the book. If you use a Victor Stream you can bookmark the recipes you like best and find them easier next time. Just be sure to read the whole recipe and any cooking tips given because some are useful. That said, I would love an electronic copy from a word file or braille file so I could get the words under my fingers. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 11:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > >
Re: [CnD] Success!!!
Well my mom made the noodles on the stove because I don’t necessarily feel comfortable using burners over the stove But what I ended up making is pork chops marinated in Italian dressing what I did was Saturday night I put them out to defrost and then Sunday I put them in a freezer bag and then I took the entire bottle of Italian dressing and poured it in the bag with the pork chops and then just let them sit overnight and then I cook them in the amazon oven For 16 minutes at 350° and they were really good Sent from my iPhone > On Feb 18, 2020, at 6:33 AM, Pamela Fairchild via Cookinginthedark > wrote: > > Curious minds want to know, what did you cook for your first independent > successful dinner? Congratulations! > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark > Sent: Monday, February 17, 2020 9:50 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [CnD] Success!!! > > Hi everyone so I just wanted to let everybody know that my dinner tonight was > successful it was very very good and it definitely gave me confidence to want > to cook in the future I also wanted to thank everyone for all of their tips > they were really helpful especially the ones about the convection oven I > cooked the food in my Amazon oven and I didn’t have to flip it once it was > fantastic so thank you again everyone for all of your tips and if you have > anymore keep them coming I love seeing the different tips and recipes people > have > > Sent from my iPhone > ___ > 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] Zucchini
Good morning, I slice mine up short ways and put them in a bown and put some olive oil and seasoning on them and then shake them around and sit for a bit. Then I dump them out on cookie type sheet and bake them in either toaster oven or regular oven for half hour or so. They are awesome. Bake to your taste for softness. Hope this helps, Rich -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, February 18, 2020 6:37 AM To: Cc: Blaine Deutscher Subject: [CnD] Zucchini Good morning. I have some zucchini and I’m looking for some different recipes I can use with it. Even simple of fried zucchini is OK. Thank you in advance Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.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] Baked fries
I don't remember what I paid for my accessible air fryer, nor do I know if that model can still be found. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Simon Wong via Cookinginthedark Sent: Tuesday, February 18, 2020 6:17 AM To: cookinginthedark@acbradio.org Cc: Simon Wong Subject: Re: [CnD] Baked fries Where can you get an air fryer? I know somebody that wants to get one but it’s kind of on the expensive side. Are there any that you can get that are not too expensive? Sent from my iPhone > On Feb 18, 2020, at 6:14 AM, Dana Leet via Cookinginthedark > wrote: > > > I find that the thinner fries work better in the oven to bake, we > often buy schwans quick big fries and the fast food fries that writer > sells as well. I usually use the air fryer, but I’ve baked them before > and they do taste better if you do put a little bit of olive oil. I > don’t feel that there’s a need to use a lot of oil or butter as it > adds a lot of calories > > > https://www.facebook.com/groups/499256260204771/?ref=share If you are > interested in loosing weight and living a healthy lifestyleJoin my > Group on Facebook It is for blind and visually impaired support on > this journey in living a healthier lifestyle > >> On Feb 18, 2020, at 12:50 AM, Immigrant via Cookinginthedark >> wrote: >> >> I like thinner fries, like the shoestring type. And I like them crispy. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Barnes via Cookinginthedark >> Sent: Monday, February 17, 2020 9:44 PM >> To: cookinginthedark@acbradio.org >> Cc: misslady0...@att.net >> Subject: Re: [CnD] Baked fries >> >> I use olive oil with a little salt, but I love my husband's best. He >> gets Nathan's Jumbo crinklecut French fries. He tends to sort of >> steam them, but they're oh so good!!! I eat his when I can but if I >> don't want to fry them, I use olive oil and seasoned salt or >> something. We don't use much salt anymore, but I do want a little on my >> fries. >> >> Deb B. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Marie Rudys via Cookinginthedark >> Sent: Monday, February 17, 2020 6:10 PM >> To: cookinginthedark@acbradio.org >> Cc: Marie Rudys >> Subject: [CnD] Baked fries >> >> My version of baked fries require no tossing. >> >> Just spray the foil-lined pan and the layered potatoes with cooking >> >> Spray. No tossing required. Why use so much butter? >> >> How about using vegetable oil; olive oil has a lower flash >> >> Point than vegetable cooking spray and is not >> >> Recommended for frying. >> >> >> >> 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 >> >> ___ >> 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] Deep fryer recipes
I inquired a deep fryer and was wondering what recipes I can make in it? If I want to make chicken wings, what is the best way to go about doing it? Obviously, I know you can make fries, but is it OK to use a breaded version or is battered better? Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Zucchini
Good morning. I have some zucchini and I’m looking for some different recipes I can use with it. Even simple of fried zucchini is OK. Thank you in advance Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New to the list and cooking tips
I liked the book. If you use a Victor Stream you can bookmark the recipes you like best and find them easier next time. Just be sure to read the whole recipe and any cooking tips given because some are useful. That said, I would love an electronic copy from a word file or braille file so I could get the words under my fingers. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 11:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and
Re: [CnD] Success!!!
Curious minds want to know, what did you cook for your first independent successful dinner? Congratulations! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark Sent: Monday, February 17, 2020 9:50 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: [CnD] Success!!! Hi everyone so I just wanted to let everybody know that my dinner tonight was successful it was very very good and it definitely gave me confidence to want to cook in the future I also wanted to thank everyone for all of their tips they were really helpful especially the ones about the convection oven I cooked the food in my Amazon oven and I didn’t have to flip it once it was fantastic so thank you again everyone for all of your tips and if you have anymore keep them coming I love seeing the different tips and recipes people have Sent from my iPhone ___ 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] Baked fries
I like those too. Except for deep frying, the best way for me has been to mix them with some melted butter and salt, and cook them in the air fryer, on the rack, with foil underneath to keep cleanup to a minimum. My air fryer is the Nuwave oven which heats from above and has a convection fan as part of the heating unit. There are no heating elements underneath the food. I don't turn them. They get crispy if you don't overcrowd them. If I want more I just cook a second batch. I set the time for 10 minutes and let my nose be my guide during the last few minutes of cooking so they don't burn. I put them on the cold rack and only deal with the heat when taking them out. I do frozen onion rings the same way. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 12:46 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked fries I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. 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 ___ 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] Baked fries
Where can you get an air fryer? I know somebody that wants to get one but it’s kind of on the expensive side. Are there any that you can get that are not too expensive? Sent from my iPhone > On Feb 18, 2020, at 6:14 AM, Dana Leet via Cookinginthedark > wrote: > > > I find that the thinner fries work better in the oven to bake, we often buy > schwans quick big fries and the fast food fries that writer sells as well. I > usually use the air fryer, but I’ve baked them before and they do taste > better if you do put a little bit of olive oil. I don’t feel that there’s a > need to use a lot of oil or butter as it adds a lot of calories > > > https://www.facebook.com/groups/499256260204771/?ref=share If you are > interested in loosing weight and living a healthy lifestyleJoin my Group on > Facebook > It is for blind and visually impaired support on this journey in living a > healthier lifestyle > >> On Feb 18, 2020, at 12:50 AM, Immigrant via Cookinginthedark >> wrote: >> >> I like thinner fries, like the shoestring type. And I like them crispy. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Deborah Barnes via Cookinginthedark >> Sent: Monday, February 17, 2020 9:44 PM >> To: cookinginthedark@acbradio.org >> Cc: misslady0...@att.net >> Subject: Re: [CnD] Baked fries >> >> I use olive oil with a little salt, but I love my husband's best. He gets >> Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but >> they're oh so good!!! I eat his when I can but if I don't want to fry them, >> I use olive oil and seasoned salt or something. We don't use much salt >> anymore, but I do want a little on my fries. >> >> Deb B. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Marie Rudys via Cookinginthedark >> Sent: Monday, February 17, 2020 6:10 PM >> To: cookinginthedark@acbradio.org >> Cc: Marie Rudys >> Subject: [CnD] Baked fries >> >> My version of baked fries require no tossing. >> >> Just spray the foil-lined pan and the layered potatoes with cooking >> >> Spray. No tossing required. Why use so much butter? >> >> How about using vegetable oil; olive oil has a lower flash >> >> Point than vegetable cooking spray and is not >> >> Recommended for frying. >> >> >> >> 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 >> >> ___ >> 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] Baked fries
I find that the thinner fries work better in the oven to bake, we often buy schwans quick big fries and the fast food fries that writer sells as well. I usually use the air fryer, but I’ve baked them before and they do taste better if you do put a little bit of olive oil. I don’t feel that there’s a need to use a lot of oil or butter as it adds a lot of calories https://www.facebook.com/groups/499256260204771/?ref=share If you are interested in loosing weight and living a healthy lifestyleJoin my Group on Facebook It is for blind and visually impaired support on this journey in living a healthier lifestyle > On Feb 18, 2020, at 12:50 AM, Immigrant via Cookinginthedark > wrote: > > I like thinner fries, like the shoestring type. And I like them crispy. > > -Original Message- > From: Cookinginthedark On Behalf Of > Deborah Barnes via Cookinginthedark > Sent: Monday, February 17, 2020 9:44 PM > To: cookinginthedark@acbradio.org > Cc: misslady0...@att.net > Subject: Re: [CnD] Baked fries > > I use olive oil with a little salt, but I love my husband's best. He gets > Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but > they're oh so good!!! I eat his when I can but if I don't want to fry them, > I use olive oil and seasoned salt or something. We don't use much salt > anymore, but I do want a little on my fries. > > Deb B. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Monday, February 17, 2020 6:10 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Baked fries > > My version of baked fries require no tossing. > > Just spray the foil-lined pan and the layered potatoes with cooking > > Spray. No tossing required. Why use so much butter? > > How about using vegetable oil; olive oil has a lower flash > > Point than vegetable cooking spray and is not > > Recommended for frying. > > > > 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 > > ___ > 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] Brussel sprouts
Hello every one. When cooking brussel sprouts, after cooking bacon is that when you should saute them? Or should mushrooms and onions be first? Teresa Sanchez sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
