Re: [CnD] Quinoa
Hi all, Yes, quinoa is nutritious and has about nine grams of protein per cup. Since quinoa can sometimes have a bitter flavor, I suggest rinsing it off before you cook it. This helps to remove some of the bitterness. I use it in place of rice a lot, and it has a nutty taste, but it is not an overwhelming taste. You prepare it just like you would prepare rice, I've even heard of some people making quinoa porridge. I've made several quinoa salads in my time. I hope that helps. Dolores A cat's purr is the sweetest sound. > On May 27, 2020, at 9:56 PM, cookinginthedark-requ...@acbradio.org wrote: > > Send Cookinginthedark mailing list submissions to >cookinginthedark@acbradio.org > > To subscribe or unsubscribe via the World Wide Web, visit >http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to >cookinginthedark-requ...@acbradio.org > > You can reach the person managing the list at >cookinginthedark-ow...@acbradio.org > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Re: Quinoa (Karen Delzer) > 2. Re: glass top stove (pamelafairch...@comcast.net) > 3. Re: Quinoa (Nicole Massey) > 4. Re: Quinoa (pamelafairch...@comcast.net) > 5. Re: Quinoa (Marie Rudys) > 6. Re: Quinoa (Angela Palmer) > > > -- > > Message: 1 > Date: Wed, 27 May 2020 18:17:03 -0700 > From: Karen Delzer > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Quinoa > Message-ID: <20200528011709.c837f28...@mail.acbradio.org> > Content-Type: text/plain; charset="us-ascii"; format=flowed > > I've always wondered about it. I've had it in salad, too, and really > enjoyed it. Is it hard like rice? Do you need to cook it before using > it? Can someone who uses it tell us a bit about it so if we decide to > go get it, we'll know what to do with it? It is nutritious, right? > > Karen > > At 06:12 PM 5/27/2020, you wrote: >> Hello, All!! >> >> I am reading a good book by Dr Joel Fuhrman. Among the things he says >> diabetics can eat is quinoa instead of rice, and of course, lots of beans >> and vegetables. I just got my very first jar of quinoa this afternoon. I >> would like some recipes I can use it in. I will add some of this to my >> vegetable soup for supper tonight. >> >> I had some quinoa in a salad at a church function several years ago, and I >> liked it immediately. It has a lighter taste than rice. I promised myself >> I would get some. I finally did. >> >> Marie >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > -- > > Message: 2 > Date: Wed, 27 May 2020 21:21:02 -0400 > From: > To: > Subject: Re: [CnD] glass top stove > Message-ID: <002c01d6348e$41da6340$c58f29c0$@comcast.net> > Content-Type: text/plain;charset="UTF-8" > > You might consider changing your search tool from a fork to a spoon or > something that doesn't have sharp tines for the edge. You might scratch your > stovetop with a fork. My favorite tool for this is a silicone spatula, > intended for use in nonstick pans, but which proves to be much too slippery > to slide under the food and retain it for flipping. It withstands > temperatures up to 550 degrees so you can touch a burner and it doesn't melt. > Maybe some day I'll figure out the secret for using it as intended but > meanwhile I have a useful tool that I was afraid would need to become part of > a yard sale. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark > Sent: Wednesday, May 27, 2020 2:04 PM > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: Re: [CnD] glass top stove > > I do something similar but I use a fork to feel for the edge to help guide me > along the way. > > "Not that I speak in respect of want: for I have learned, in whatsoever state > I am, therewith to be content." > -Philippians 4:11 > ? > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar ? > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Pamela Fairchild via Cookinginthedark > Sent: Wednesday, May 27, 2020 10:50 AM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] glass top stove > > I set my pan where I think the burner is, then turn on the burner on high. I > feel around the edge of the pan and if too much heat is coming out around the > pan somewhere, I move the pan in that direction until the heat is under the > pan. When the heat is even around the outside of the pan, you have it > centered, or close enough. Then you turn your burner to the tem
Re: [CnD] Cookinginthedark Digest, Vol 128, Issue 37
Hi Kim, I agree with Regina's approach. I use a similar approach for my stove which is also a glass cooktop. There are no mtactile markers to indicate where the burners are, and for me, as long as I can feel the heat when the burner is on, I use this to center the pan. I noticed if I try to center the pan on the burner before turning it on, it doesn't work as well. I'm remodeling my kitchen, so I will share what stove and oven I buy if that would help anyone. Nothing is worse than those induction stoves they have in parts of Europe. I lived in Madrid for several years, and had to use one of those. That was just awful, induction is based on a magnetic coil, not allowing you to turn on the burner before centering the pan. THe pans used for this type of stove have special coils in them, and are generally more expensive than regular pans. The point to my longwinded story is with induction stoves, if there is nothing on the burner, the stove won't turn on, either that or it will turn off very quickly. My favorite stoves are gas, because there is no guessing that the burner is on, but I'm nervous about the pilot light going out. I hope my explanation was useful. Dolores A cat's purr is the sweetest sound. > On May 27, 2020, at 9:08 PM, cookinginthedark-requ...@acbradio.org wrote: > > Send Cookinginthedark mailing list submissions to >cookinginthedark@acbradio.org > > To subscribe or unsubscribe via the World Wide Web, visit >http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to >cookinginthedark-requ...@acbradio.org > > You can reach the person managing the list at >cookinginthedark-ow...@acbradio.org > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Re: glass top stove (Jennifer Thompson) > 2. Re: glass top stove (Carol Ashland) > 3. Re: glass top stove (Carol Ashland) > 4. Re: glass top stove (pamelafairch...@comcast.net) > 5. Quinoa (Marie Rudys) > > > -- > > Message: 1 > Date: Wed, 27 May 2020 18:33:17 -0500 > From: "Jennifer Thompson" > To: > Subject: Re: [CnD] glass top stove > Message-ID: <006f01d6347f$33459f20$99d0dd60$@gmail.com> > Content-Type: text/plain;charset="us-ascii" > > I don't like that idea would rather be able to feel where the burner is > before turning it on. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Regina Marie via Cookinginthedark > Sent: Wednesday, May 27, 2020 11:58 AM > To: cookinginthedark@acbradio.org > Cc: Regina Marie > Subject: Re: [CnD] glass top stove > > Hi Kim. > > First, I had a sighted person show me where the burners were. You could use > Be My Eyes or a similar app for this. Or a friend or family member. > > Then, I place the pan where I think the burner might be. Then I turn on the > burner and feel and heat. Using that as a guide, I center the pan before it > becomes hot. > > I hope that makes sense to you. > > > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind Find me > at: https://facebook.com/reginamarie Follow me on: > https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On Behalf Of > kimsansong--- via Cookinginthedark > Sent: Wednesday, May 27, 2020 9:28 AM > To: Cookinginthedark@acbradio.org > Cc: kimsans...@icloud.com > Subject: [CnD] glass top stove > > Hi, > > How do folks manage to put their cooking items on the burner if you can't > tell where it is? > > My stove is a flat surface. > > Thank you > > > > > > If you enjoy listening to HipHop and R&B, I invite you to follow me on sound > cloud at https://soundcloud.com/user-756551454 > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > -- > > Message: 2 > Date: Wed, 27 May 2020 17:35:21 -0700 > From: Carol Ashland > To: Jennifer Thompson via Cookinginthedark > > Subject: Re: [CnD] glass top stove > Message-ID: <5ecf074b.1c69fb81.4e1bb.2...@mx.google.com> > Content-Type: text/plain; charset=utf-8 > > I have a flat-top stove, and I love it. Almost everything on the stove is > accessible, including setting the oven temperature. I can even use the timer. > I had to make labels for the panel, but it was quite easy. The stove has > convection, which I use a lot. It took me a while to figure out that the > broiler works only if the oven door is closed. > > Carol Ashland > carol97...@gma
Re: [CnD] Glasstop Stoves
Hi again everyone, Sorry for the repost, I forgot to edit the subject like it says in the instructions when replying to messages on this list. My original message is below. Hi Kim, I agree with Regina's approach. I use a similar approach for my stove which is also a glass cooktop. There are no mtactile markers to indicate where the burners are, and for me, as long as I can feel the heat when the burner is on, I use this to center the pan. I noticed if I try to center the pan on the burner before turning it on, it doesn't work as well. I'm remodeling my kitchen, so I will share what stove and oven I buy if that would help anyone. Nothing is worse than those induction stoves they have in parts of Europe. I lived in Madrid for several years, and had to use one of those. That was just awful, induction is based on a magnetic coil, not allowing you to turn on the burner before centering the pan. THe pans used for this type of stove have special coils in them, and are generally more expensive than regular pans. The point to my longwinded story is with induction stoves, if there is nothing on the burner, the stove won't turn on, either that or it will turn off very quickly. My favorite stoves are gas, because there is no guessing that the burner is on, but I'm nervous about the pilot light going out. I hope my explanation was useful. Dolores A cat's purr is the sweetest sound. >> On May 27, 2020, at 9:08 PM, cookinginthedark-requ...@acbradio.org wrote: >> >> Send Cookinginthedark mailing list submissions to >> cookinginthedark@acbradio.org >> >> To subscribe or unsubscribe via the World Wide Web, visit >> http://acbradio.org/mailman/listinfo/cookinginthedark >> or, via email, send a message with subject or body 'help' to >> cookinginthedark-requ...@acbradio.org >> >> You can reach the person managing the list at >> cookinginthedark-ow...@acbradio.org >> >> When replying, please edit your Subject line so it is more specific >> than "Re: Contents of Cookinginthedark digest..." >> >> >> Today's Topics: >> >> 1. Re: glass top stove (Jennifer Thompson) >> 2. Re: glass top stove (Carol Ashland) >> 3. Re: glass top stove (Carol Ashland) >> 4. Re: glass top stove (pamelafairch...@comcast.net) >> 5. Quinoa (Marie Rudys) >> >> >> -- >> >> Message: 1 >> Date: Wed, 27 May 2020 18:33:17 -0500 >> From: "Jennifer Thompson" >> To: >> Subject: Re: [CnD] glass top stove >> Message-ID: <006f01d6347f$33459f20$99d0dd60$@gmail.com> >> Content-Type: text/plain;charset="us-ascii" >> >> I don't like that idea would rather be able to feel where the burner is >> before turning it on. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Regina Marie via Cookinginthedark >> Sent: Wednesday, May 27, 2020 11:58 AM >> To: cookinginthedark@acbradio.org >> Cc: Regina Marie >> Subject: Re: [CnD] glass top stove >> >> Hi Kim. >> >> First, I had a sighted person show me where the burners were. You could use >> Be My Eyes or a similar app for this. Or a friend or family member. >> >> Then, I place the pan where I think the burner might be. Then I turn on the >> burner and feel and heat. Using that as a guide, I center the pan before it >> becomes hot. >> >> I hope that makes sense to you. >> >> >> With Warm Regards: >> Regina Brink >> President, ACB Capital Chapter of California Council of the Blind Find me >> at: https://facebook.com/reginamarie Follow me on: >> https//:www.twitter.com/mamaraquel >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> kimsansong--- via Cookinginthedark >> Sent: Wednesday, May 27, 2020 9:28 AM >> To: Cookinginthedark@acbradio.org >> Cc: kimsans...@icloud.com >> Subject: [CnD] glass top stove >> >> Hi, >> >> How do folks manage to put their cooking items on the burner if you can't >> tell where it is? >> >> My stove is a flat surface. >> >> Thank you >> >> >> >> >> >> If you enjoy listening to HipHop and R&B, I invite you to follow me on sound >> cloud at https://soundcloud.com/user-756551454 >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> >> -- >> >> Message: 2 >> Date: Wed, 27 May 2020 17:35:21 -0700 >> From: Carol Ashland >> To: Jennifer Thompson via Cookinginthedark >> >> Subject: Re: [CnD] glass top stove >> Message-ID: <5ecf074b.1c69fb81.4e1bb.2...@mx.google.com> >> Content-Type: text/plain; charset=utf-8 >> >> I have a flat-top stove, and I love it. Almost everything on the stove is >> accessible, including setting
Re: [CnD] Quinoa
Thanks so much. Marie On Thu, May 28, 2020 at 4:07 AM Dolores Manzino via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi all, > > Yes, quinoa is nutritious and has about nine grams of protein per cup. > Since quinoa can sometimes have a bitter flavor, I suggest rinsing it off > before you cook it. This helps to remove some of the bitterness. I use it > in place of rice a lot, and it has a nutty taste, but it is not an > overwhelming taste. You prepare it just like you would prepare rice, I've > even heard of some people making quinoa porridge. I've made several quinoa > salads in my time. I hope that helps. > > Dolores > > A cat's purr is the sweetest sound. > > > On May 27, 2020, at 9:56 PM, cookinginthedark-requ...@acbradio.org > wrote: > > > > Send Cookinginthedark mailing list submissions to > >cookinginthedark@acbradio.org > > > > To subscribe or unsubscribe via the World Wide Web, visit > >http://acbradio.org/mailman/listinfo/cookinginthedark > > or, via email, send a message with subject or body 'help' to > >cookinginthedark-requ...@acbradio.org > > > > You can reach the person managing the list at > >cookinginthedark-ow...@acbradio.org > > > > When replying, please edit your Subject line so it is more specific > > than "Re: Contents of Cookinginthedark digest..." > > > > > > Today's Topics: > > > > 1. Re: Quinoa (Karen Delzer) > > 2. Re: glass top stove (pamelafairch...@comcast.net) > > 3. Re: Quinoa (Nicole Massey) > > 4. Re: Quinoa (pamelafairch...@comcast.net) > > 5. Re: Quinoa (Marie Rudys) > > 6. Re: Quinoa (Angela Palmer) > > > > > > -- > > > > Message: 1 > > Date: Wed, 27 May 2020 18:17:03 -0700 > > From: Karen Delzer > > To: cookinginthedark@acbradio.org > > Subject: Re: [CnD] Quinoa > > Message-ID: <20200528011709.c837f28...@mail.acbradio.org> > > Content-Type: text/plain; charset="us-ascii"; format=flowed > > > > I've always wondered about it. I've had it in salad, too, and really > > enjoyed it. Is it hard like rice? Do you need to cook it before using > > it? Can someone who uses it tell us a bit about it so if we decide to > > go get it, we'll know what to do with it? It is nutritious, right? > > > > Karen > > > > At 06:12 PM 5/27/2020, you wrote: > >> Hello, All!! > >> > >> I am reading a good book by Dr Joel Fuhrman. Among the things he says > >> diabetics can eat is quinoa instead of rice, and of course, lots of > beans > >> and vegetables. I just got my very first jar of quinoa this > afternoon. I > >> would like some recipes I can use it in. I will add some of this to my > >> vegetable soup for supper tonight. > >> > >> I had some quinoa in a salad at a church function several years ago, > and I > >> liked it immediately. It has a lighter taste than rice. I promised > myself > >> I would get some. I finally did. > >> > >> Marie > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > > > > -- > > > > Message: 2 > > Date: Wed, 27 May 2020 21:21:02 -0400 > > From: > > To: > > Subject: Re: [CnD] glass top stove > > Message-ID: <002c01d6348e$41da6340$c58f29c0$@comcast.net> > > Content-Type: text/plain;charset="UTF-8" > > > > You might consider changing your search tool from a fork to a spoon or > something that doesn't have sharp tines for the edge. You might scratch > your stovetop with a fork. My favorite tool for this is a silicone spatula, > intended for use in nonstick pans, but which proves to be much too slippery > to slide under the food and retain it for flipping. It withstands > temperatures up to 550 degrees so you can touch a burner and it doesn't > melt. Maybe some day I'll figure out the secret for using it as intended > but meanwhile I have a useful tool that I was afraid would need to become > part of a yard sale. > > > > Pamela Fairchild > > > > > > -Original Message- > > From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark > > Sent: Wednesday, May 27, 2020 2:04 PM > > To: cookinginthedark@acbradio.org > > Cc: Sugar Lopez > > Subject: Re: [CnD] glass top stove > > > > I do something similar but I use a fork to feel for the edge to help > guide me along the way. > > > > "Not that I speak in respect of want: for I have learned, in whatsoever > state I am, therewith to be content." > > -Philippians 4:11 > > ? > > I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar ? > > > > > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Pamela Fairchild via Cookinginthedark > > Sent: Wednesday, May 27, 2020 10:50 AM > > To: cookinginthedark@acbradio.org > > Cc: pamelafairch...@comcast.net > > Subject: Re: [CnD] glass top stove > > > > I set my pan where I think the burner is, the
[CnD] Gas or electric stoves which is better?
Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Air fryer
Good morning. Is anyone using the Emeril Pressure Air Fryer? If so, how accessible is it? Thank you. Joy Baade ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Air fryer
I'm using the emerald 360 air fryer and it's not completely accessible. It does have buttons and dials but I need to use Aira to help me set it each time I want to use it because of the menus that display on the screen. The dials have no stop and start point, they continuously rotate so there's no point in marking them with bump dots because it's not always guaranteed that the menu selection will be the same on the screen each time you reach the point where your dot is places. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager 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 Joy Baade via Cookinginthedark Sent: Thursday, May 28, 2020 7:37 AM To: cookinginthedark@acbradio.org Cc: Joy Baade Subject: [CnD] Air fryer Good morning. Is anyone using the Emeril Pressure Air Fryer? If so, how accessible is it? Thank you. Joy Baade ___ 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] Gas or electric stoves which is better?
Hi, One question I have, is if your landlord is replacing the stove, they will have to tell you what you can put in. The new gas stoves do not have pilot lights in them they have electric ignition’s in the ad. I love my gas stove and wouldn’t trade it for electric, I’ve had both and love the gas stove much better. We switch back to gas from electric. If you have any additional questions. I will be more than happy to help. Peggy Kane Peggy Sent from my i phone☺️ > On May 28, 2020, at 7:33 AM, Dolores Manzino via Cookinginthedark > wrote: > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or electric > stove. The new apartment i'm moving in to has a hook up for gas, and that is > the stove that is there now. But my family says it is unsafe, they are afraid > of the pilot light going out. I am nervous about this too, but like gas for > the all the audio feedback you get. Does anyone have any thoughts? Have any > of you used gas stoves? Do you prefer gas or electric? Thank you in advance > for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > 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] How to differentiate between sugar packets
Hello, I have a question. I am wondering how to differentiate sugar packets from sweeten low packets at Cetera. If you have no sighted assistance, or they are not available at the time to assist you because of a poor connection etc. by using the app Aira for example. I’m sorry, I am using dictation. Much help would be appreciated. Thank you and God bless Leigh > On May 28, 2020, at 7:33 AM, Dolores Manzino via Cookinginthedark > wrote: > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or electric > stove. The new apartment i'm moving in to has a hook up for gas, and that is > the stove that is there now. But my family says it is unsafe, they are afraid > of the pilot light going out. I am nervous about this too, but like gas for > the all the audio feedback you get. Does anyone have any thoughts? Have any > of you used gas stoves? Do you prefer gas or electric? Thank you in advance > for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > 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] How to differentiate between sugar packets
Hi Leigh: The sweet and low and sugar substitutes packets are lighter in weight then regular sugar packets. -Original Message- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Thursday, May 28, 2020 7:47 AM To: cookinginthedark@acbradio.org Cc: Leigh Subject: [CnD] How to differentiate between sugar packets Hello, I have a question. I am wondering how to differentiate sugar packets from sweeten low packets at Cetera. If you have no sighted assistance, or they are not available at the time to assist you because of a poor connection etc. by using the app Aira for example. I’m sorry, I am using dictation. Much help would be appreciated. Thank you and God bless Leigh > On May 28, 2020, at 7:33 AM, Dolores Manzino via Cookinginthedark > wrote: > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or electric > stove. The new apartment i'm moving in to has a hook up for gas, and that is > the stove that is there now. But my family says it is unsafe, they are afraid > of the pilot light going out. I am nervous about this too, but like gas for > the all the audio feedback you get. Does anyone have any thoughts? Have any > of you used gas stoves? Do you prefer gas or electric? Thank you in advance > for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > 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] Gas or electric stoves which is better?
1) simple, have the pilot light disabled if you use existing stove. Then you have a rock near the stove along with a pack of 2 inch kitchen matches. Use the rock to strike the match then turn the gas on and put the flame near the gas. No safety problem since the pilot light is off. 2) Chinese cooking is best done with gas since electric cannot get the heat up high enough for chinese cooking. 3) When your power goes out this summer thanks to Covid-19, you can still cook with gas. On Thu, 28 May 2020, Dolores Manzino via Cookinginthedark wrote: > Date: Thu, 28 May 2020 07:33:38 > From: Dolores Manzino via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Dolores Manzino > Subject: [CnD] Gas or electric stoves which is better? > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or electric > stove. The new apartment i'm moving in to has a hook up for gas, and that is > the stove that is there now. But my family says it is unsafe, they are afraid > of the pilot light going out. I am nervous about this too, but like gas for > the all the audio feedback you get. Does anyone have any thoughts? Have any > of you used gas stoves? Do you prefer gas or electric? Thank you in advance > for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > 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] How to differentiate between sugar packets
Thank you very much I just have to get used to that Leigh > On May 28, 2020, at 8:11 AM, princessregal--- via Cookinginthedark > wrote: > > Hi Leigh: > The sweet and low and sugar substitutes packets are lighter in weight then > regular sugar packets. > > -Original Message- > From: Cookinginthedark On Behalf Of > Leigh via Cookinginthedark > Sent: Thursday, May 28, 2020 7:47 AM > To: cookinginthedark@acbradio.org > Cc: Leigh > Subject: [CnD] How to differentiate between sugar packets > > Hello, I have a question. I am wondering how to differentiate sugar packets > from sweeten low packets at Cetera. If you have no sighted assistance, or > they are not available at the time to assist you because of a poor connection > etc. by using the app Aira for example. I’m sorry, I am using dictation. Much > help would be appreciated. Thank you and God bless > > Leigh > >> On May 28, 2020, at 7:33 AM, Dolores Manzino via Cookinginthedark >> wrote: >> >> Hi all, >> >> I'm remodeling my kitchen and thinking about getting either a gas or >> electric stove. The new apartment i'm moving in to has a hook up for gas, >> and that is the stove that is there now. But my family says it is unsafe, >> they are afraid of the pilot light going out. I am nervous about this too, >> but like gas for the all the audio feedback you get. Does anyone have any >> thoughts? Have any of you used gas stoves? Do you prefer gas or electric? >> Thank you in advance for any help. >> >> Cooking with kindness, >> Dolores >> >> >> A cat's purr is the sweetest sound. >> ___ >> 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] Gas or electric stoves which is better?
I haven't seen a gas stove in the past 20 years that has a pilot light. Even those that do, there is a thermal coupler that holds the gas valve open when it senses heat from the pilot light. When the pilot light goes out, the gas valve turns off. With no pilot light, you won't have gas, and you won't be able to light the burner with a match. At least this is my experience with gas stoves while growing up. It would take a strike anywhere match to use a rock to start one. Those have been difficult to find for many years now. They want you to use the box to strike them. And this would come with additional safety issues. The temp of a gas flame is about 3000 degrees F while an element is about 1500 degrees F. But the temperature is not relevant. The flame temp is the same weather the burner is on high, medium or low. Try to boil water on low and see how long it takes. I can boil water faster on my lower temp electric stove than I can on my parent's higher temp gas stove. I have used both, and both have their advantages and disadvantages, but my personal preference is for gas. The biggest issue with gas stoves is if you have kids. The knobs are on the front and small children tend to play with stuff they can reach. Michael -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Thursday, May 28, 2020 7:19 AM To: Dolores Manzino via Cookinginthedark Cc: Jude DaShiell ; Dolores Manzino Subject: Re: [CnD] Gas or electric stoves which is better? 1) simple, have the pilot light disabled if you use existing stove. Then you have a rock near the stove along with a pack of 2 inch kitchen matches. Use the rock to strike the match then turn the gas on and put the flame near the gas. No safety problem since the pilot light is off. 2) Chinese cooking is best done with gas since electric cannot get the heat up high enough for chinese cooking. 3) When your power goes out this summer thanks to Covid-19, you can still cook with gas. On Thu, 28 May 2020, Dolores Manzino via Cookinginthedark wrote: > Date: Thu, 28 May 2020 07:33:38 > From: Dolores Manzino via Cookinginthedark > > To: cookinginthedark@acbradio.org > Cc: Dolores Manzino > Subject: [CnD] Gas or electric stoves which is better? > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > 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] Gas or electric stoves which is better?
I'll go to a gas stove over an electric one, at least for the cook top, every time. Modern gas stoves don't have a pilot light, they use spark gappers to ignite the gas, one per burner. But pilot lights aren't a problem either, as they're controlled by the safety, and if they go out the safety will stop the gas. Gas takes some getting used to if you've only cooked on electric cook tops. It's immediate, with no warming up of the burner, and it's easier to regulate temperature. And for us it has the advantage that it makes sound, and that sound can tell you how much gas is flowing through the burner, and that means how hot the flame is. They also tend to have knobs, not menus, so they can be more accessible. I prefer gas cook tops and electric ovens, and they make that configuration now. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dolores Manzino via Cookinginthedark Sent: Thursday, May 28, 2020 6:34 AM To: cookinginthedark@acbradio.org Cc: Dolores Manzino Subject: [CnD] Gas or electric stoves which is better? Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ 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] Gas or electric stoves which is better?
Hi Dolores, I’ve only ever used gas stoves. Both my previous GE gas stove which I had to replace 4 years ago, and my current one had and have electric starters. So if there is ever a power outage then the stove top cannot be used by turning the knobs. I never had any issues with the pilet light going out. I know on the previous Stove during hurricane Sandy I could use an Igniter to start the flame on the stove top. And, I’m assuming it is okay to use an Igniter on my current stove top should I ever be without power again. The only problem I had back in 2016 when looking for a new gas range was finding one with knob controls. To get them I went up in price to buy a professional range. I wound up buying a Kennmore, but seem to recall a nice Fridgidare in PC Richards. If you are renting then most of the lower cost models of gas ranges usually have knobs. In the home I own I wanted a better quality range so that’s why I went up to the professional model. My Kennmore range has a pad as well but I’m not forced to use it. With a few lock-dots I’m able to operate both the stove top and oven. I’m not sure but think that in August these go on sale. From what others had told me you can label the touch pads on these newer stoves, but make sure the touch pad has set areas where the settings will always come up on the same location of the touch pad all the time. I have a friend who cannot use her newer gas range with the touch pad because the settings move around and it is impossible to mark it. Good luck! Eileen From: Dolores Manzino via Cookinginthedark Sent: Thursday, May 28, 2020 7:33 AM To: cookinginthedark@acbradio.org Cc: Dolores Manzino Subject: [CnD] Gas or electric stoves which is better? Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ 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] Gas or electric stoves which is better?
I would like to have a stove that has the gas burners and an electric oven. -Original Message- From: Cookinginthedark On Behalf Of Michael Baldwin via Cookinginthedark Sent: Thursday, May 28, 2020 9:03 AM To: cookinginthedark@acbradio.org Cc: Michael Baldwin Subject: Re: [CnD] Gas or electric stoves which is better? I haven't seen a gas stove in the past 20 years that has a pilot light. Even those that do, there is a thermal coupler that holds the gas valve open when it senses heat from the pilot light. When the pilot light goes out, the gas valve turns off. With no pilot light, you won't have gas, and you won't be able to light the burner with a match. At least this is my experience with gas stoves while growing up. It would take a strike anywhere match to use a rock to start one. Those have been difficult to find for many years now. They want you to use the box to strike them. And this would come with additional safety issues. The temp of a gas flame is about 3000 degrees F while an element is about 1500 degrees F. But the temperature is not relevant. The flame temp is the same weather the burner is on high, medium or low. Try to boil water on low and see how long it takes. I can boil water faster on my lower temp electric stove than I can on my parent's higher temp gas stove. I have used both, and both have their advantages and disadvantages, but my personal preference is for gas. The biggest issue with gas stoves is if you have kids. The knobs are on the front and small children tend to play with stuff they can reach. Michael -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Thursday, May 28, 2020 7:19 AM To: Dolores Manzino via Cookinginthedark Cc: Jude DaShiell ; Dolores Manzino Subject: Re: [CnD] Gas or electric stoves which is better? 1) simple, have the pilot light disabled if you use existing stove. Then you have a rock near the stove along with a pack of 2 inch kitchen matches. Use the rock to strike the match then turn the gas on and put the flame near the gas. No safety problem since the pilot light is off. 2) Chinese cooking is best done with gas since electric cannot get the heat up high enough for chinese cooking. 3) When your power goes out this summer thanks to Covid-19, you can still cook with gas. On Thu, 28 May 2020, Dolores Manzino via Cookinginthedark wrote: > Date: Thu, 28 May 2020 07:33:38 > From: Dolores Manzino via Cookinginthedark > > To: cookinginthedark@acbradio.org > Cc: Dolores Manzino > Subject: [CnD] Gas or electric stoves which is better? > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > 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] Pork Chops
Hello Everybody, I am a new subscriber. I have not done a lot of cooking—been keeping it fairly simple, but am ready to expand my skill set. I want to make pork chops. The chop I have is over an inch thick. My preference is to be able to make it in an oven, but I can do it in a skillet as well. I want something reasonably simple to start with. Anyone have any ideas? It would be greatly appreciated. g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Gas or electric stoves which is better?
I was raised using a gas stove one with a pilotlight; but, have used 2 other gas stoves since that had electric starters. Now the pilotlight in my last 2 gas ranges had electric starters. These can be circumvented in the event of an electrical outage. You can use one of the large lighters to light the oven or burner. If you have your sense of smell, you would then know there is a problem with the gas. My flat top electric stove, I need to be careful as it can take a really long time to cool down. As a person who is blind, I cannot see the little light that shows me the burner is too hot to place something ont the stove--this can be 30 minutes after you stop using the stove top. Lori -Original Message- From: Cookinginthedark On Behalf Of Dolores Manzino via Cookinginthedark Sent: Thursday, May 28, 2020 7:34 AM To: cookinginthedark@acbradio.org Cc: Dolores Manzino Subject: [CnD] Gas or electric stoves which is better? Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cookinginthedark Digest, Vol 128, Issue 37
Usually, nowadays, gas stoves have electric ignition, so you never need to worry about the pilot light going out. I've had a stove like this on and off for the last thirty years, and no worries. I'd encourage you to find a gas stove with electric ignition. Oh, in case of a power outage when you'd desperately need to use your stove, the pilot can be lit manually. Happy shopping and remodelling! Karen At 04:27 AM 5/28/2020, you wrote: Hi Kim, I agree with Regina's approach. I use a similar approach for my stove which is also a glass cooktop. There are no mtactile markers to indicate where the burners are, and for me, as long as I can feel the heat when the burner is on, I use this to center the pan. I noticed if I try to center the pan on the burner before turning it on, it doesn't work as well. I'm remodeling my kitchen, so I will share what stove and oven I buy if that would help anyone. Nothing is worse than those induction stoves they have in parts of Europe. I lived in Madrid for several years, and had to use one of those. That was just awful, induction is based on a magnetic coil, not allowing you to turn on the burner before centering the pan. THe pans used for this type of stove have special coils in them, and are generally more expensive than regular pans. The point to my longwinded story is with induction stoves, if there is nothing on the burner, the stove won't turn on, either that or it will turn off very quickly. My favorite stoves are gas, because there is no guessing that the burner is on, but I'm nervous about the pilot light going out. I hope my explanation was useful. Dolores A cat's purr is the sweetest sound. > On May 27, 2020, at 9:08 PM, cookinginthedark-requ...@acbradio.org wrote: > > Send Cookinginthedark mailing list submissions to >cookinginthedark@acbradio.org > > To subscribe or unsubscribe via the World Wide Web, visit > http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to > cookinginthedark-requ...@acbradio.org > > You can reach the person managing the list at >cookinginthedark-ow...@acbradio.org > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Re: glass top stove (Jennifer Thompson) > 2. Re: glass top stove (Carol Ashland) > 3. Re: glass top stove (Carol Ashland) > 4. Re: glass top stove (pamelafairch...@comcast.net) > 5. Quinoa (Marie Rudys) > > > -- > > Message: 1 > Date: Wed, 27 May 2020 18:33:17 -0500 > From: "Jennifer Thompson" > To: > Subject: Re: [CnD] glass top stove > Message-ID: <006f01d6347f$33459f20$99d0dd60$@gmail.com> > Content-Type: text/plain;charset="us-ascii" > > I don't like that idea would rather be able to feel where the burner is > before turning it on. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Regina Marie via Cookinginthedark > Sent: Wednesday, May 27, 2020 11:58 AM > To: cookinginthedark@acbradio.org > Cc: Regina Marie > Subject: Re: [CnD] glass top stove > > Hi Kim. > > First, I had a sighted person show me where the burners were. You could use > Be My Eyes or a similar app for this. Or a friend or family member. > > Then, I place the pan where I think the burner might be. Then I turn on the > burner and feel and heat. Using that as a guide, I center the pan before it > becomes hot. > > I hope that makes sense to you. > > > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind Find me > at: https://facebook.com/reginamarie Follow me on: > https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On Behalf Of > kimsansong--- via Cookinginthedark > Sent: Wednesday, May 27, 2020 9:28 AM > To: Cookinginthedark@acbradio.org > Cc: kimsans...@icloud.com > Subject: [CnD] glass top stove > > Hi, > > How do folks manage to put their cooking items on the burner if you can't > tell where it is? > > My stove is a flat surface. > > Thank you > > > > > > If you enjoy listening to HipHop and R&B, I invite you to follow me on sound > cloud at https://soundcloud.com/user-756551454 > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > -- > > Message: 2 > Date: Wed, 27 May 2020 17:35:21 -0700 > From: Carol Ashland > To: Jennifer Thompson via Cookinginthedark > > Subject: Re: [CnD] glass top sto
Re: [CnD] Gas or electric stoves which is better?
Dolores, there is absolutely nothing to worry about with a gas stove. If there were to be some kind of leak, and that is highly unlikely, you'd smell it and you could turn off whatever burner there was, or you could get out of the house quickly. Gas is, in my opinion, far more easy to cope with than electric, but I know there are many who will disagree. I'll always choose gas, but you should choose whatever you are most comfortable with as they both have good points. However, I will say that gas turns on and off and the flame is simple to set so you have just the right amount of flame under your pan. You don't need to wait for the heat to adjust as you do with electric. My main point is, if you like one over the other, go with what you are comfortable with, and don't choose one over the other out of fear. They are both worthy choices, and blind people can use either with ease. Karen At 04:42 AM 5/28/2020, you wrote: Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ 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] Gas or electric stoves which is better?
I currently have a gas stove in my home. The oven is absolutely the same to use, I don’t know why I am more afraid to use the top of the stove it’s because it’s something I’m not used to not because it’s something that cannot be accomplished. A lot of my friends who are blind prefer gas stoves. So honestly it’s whatever you prefer that is best. Take care. Dana If you are a Christian woman, over 30 years old, we would love to have you on our new WhatsApp messenger group. We have wonderful times of fellowship, sharing prayers, laughter, tears, and anything in between. We have talent shows, we share and discuss devotionals, we share recipes, questions of the day, music, and encouragement during these difficult times. If you’re interested please send me an email with your contact information and I will add you to our WhatsApp group. > On May 28, 2020, at 1:31 PM, Karen Delzer via Cookinginthedark > wrote: > > Dolores, there is absolutely nothing to worry about with a gas stove. If > there were to be some kind of leak, and that is highly unlikely, you'd smell > it and you could turn off whatever burner there was, or you could get out of > the house quickly. > > Gas is, in my opinion, far more easy to cope with than electric, but I know > there are many who will disagree. I'll always choose gas, but you should > choose whatever you are most comfortable with as they both have good points. > However, I will say that gas turns on and off and > the flame is simple to set so you have just the right amount of flame under > your pan. You don't need to wait for the heat to adjust as you do with > electric. > > My main point is, if you like one over the other, go with what you are > comfortable with, and don't choose one over the other out of fear. They are > both worthy choices, and blind people can use either with ease. > > Karen > > > At 04:42 AM 5/28/2020, you wrote: >> Hi all, >> >> I'm remodeling my kitchen and thinking about getting either a gas or >> electric stove. The new apartment i'm moving in to has a hook up for gas, >> and that is the stove that is there now. But my family says it is unsafe, >> they are afraid of the pilot light going out. I am nervous about this too, >> but like gas for the all the audio feedback you get. Does anyone have any >> thoughts? Have any of you used gas stoves? Do you prefer gas or electric? >> Thank you in advance for any help. >> >> Cooking with kindness, >> Dolores >> >> >> A cat's purr is the sweetest sound. >> ___ >> 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] Gas or electric stoves which is better?
To echo what Karen is saying, I'm still adjusting to pulling a pan off a burner to prevent overcooking on my electric stove. This is something I've always heard about, but, never experienced until having electric now. Gas is much easier to control on the stovetop. I do really like my electric oven, it seems to bake really well. Lori -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 1:30 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Gas or electric stoves which is better? Dolores, there is absolutely nothing to worry about with a gas stove. If there were to be some kind of leak, and that is highly unlikely, you'd smell it and you could turn off whatever burner there was, or you could get out of the house quickly. Gas is, in my opinion, far more easy to cope with than electric, but I know there are many who will disagree. I'll always choose gas, but you should choose whatever you are most comfortable with as they both have good points. However, I will say that gas turns on and off and the flame is simple to set so you have just the right amount of flame under your pan. You don't need to wait for the heat to adjust as you do with electric. My main point is, if you like one over the other, go with what you are comfortable with, and don't choose one over the other out of fear. They are both worthy choices, and blind people can use either with ease. Karen At 04:42 AM 5/28/2020, you wrote: >Hi all, > >I'm remodeling my kitchen and thinking about getting either a gas or >electric stove. The new apartment i'm moving in to has a hook up for >gas, and that is the stove that is there now. But my family says it is >unsafe, they are afraid of the pilot light going out. I am nervous >about this too, but like gas for the all the audio feedback you get. >Does anyone have any thoughts? Have any of you used gas stoves? Do you >prefer gas or electric? Thank you in advance for any help. > >Cooking with kindness, >Dolores > > >A cat's purr is the sweetest sound. >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Coffee Filters
Coffee Filters Coffee filters... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones. 1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers. 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling. 3. Protect China by separating your good dishes with a coffee filter between each dish. 4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter. 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust. 6. Apply shoe polish. Ball up a lint-free coffee filter. 7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter. 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale. 9. Hold tacos. Coffee filters make convenient wrappers for messy foods. 10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes. 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter. 12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters. 13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease. 14. Keep in the bathroom. They make great "razor nick fixers." 15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics. 16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors. 17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews. 18. Use a coffee filter to prevent spilling when you add fluids to your car. 19. Use them as a spoon rest while cooking and clean up small counter spills. 20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash. 21. Use them to wrap Christmas ornaments for storage. 22. Use them to remove fingernail polish when out of cotton balls. 23. Use them to sprout seeds... Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout. 24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in the phone book. 25. Use as a disposable "snack bowl" for popcorn, chips, etc. Oh Yes... and they help make great coffee too! sugar "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Coffee Filters
I like your tips... -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, May 28, 2020 4:16 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Coffee Filters Coffee Filters Coffee filters... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones. 1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers. 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling. 3. Protect China by separating your good dishes with a coffee filter between each dish. 4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter. 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust. 6. Apply shoe polish. Ball up a lint-free coffee filter. 7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter. 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale. 9. Hold tacos. Coffee filters make convenient wrappers for messy foods. 10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes. 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter. 12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters. 13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease. 14. Keep in the bathroom. They make great "razor nick fixers." 15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics. 16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors. 17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews. 18. Use a coffee filter to prevent spilling when you add fluids to your car. 19. Use them as a spoon rest while cooking and clean up small counter spills. 20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash. 21. Use them to wrap Christmas ornaments for storage. 22. Use them to remove fingernail polish when out of cotton balls. 23. Use them to sprout seeds... Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout. 24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in the phone book. 25. Use as a disposable "snack bowl" for popcorn, chips, etc. Oh Yes... and they help make great coffee too! sugar "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ 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] Coffee Filters
This message makes me want to go out and buy a jumbo package of coffee filters. Oh yes ... and now I want a cup of coffee. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 28, 2020 1:16 PM, Sugar Lopez via Cookinginthedark wrote: > > Coffee Filters > > Coffee filters... Who knew! > > And you can buy 1,000 at the Dollar Tree for almost nothing even the large > ones. > > 1. Cover bowls or dishes when cooking in the microwave. Coffee filters > make excellent covers. > > 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so > they'll leave windows sparkling. > > 3. Protect China by separating your good dishes with a coffee filter > between each dish. > > 4. Filter broken cork from wine. If you break the cork when opening a > wine bottle, filter the wine through a coffee filter. > > 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to > absorb moisture and prevent rust. > > 6. Apply shoe polish. Ball up a lint-free coffee filter. > > 7. Recycle frying oil. After frying, strain oil through a sieve lined > with a coffee filter. > > 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a > kitchen scale. > > 9. Hold tacos. Coffee filters make convenient wrappers for messy foods. > > 10. Stop the soil from leaking out of a plant pot. Line a plant pot with > a coffee filter to prevent the soil from going through the drainage holes. > > 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in > a coffee filter. > > 12. Do you think we used expensive strips to wax eyebrows? Use strips of > coffee filters. > > 13. Put a few in a plate and put your fried bacon, French fries, chicken > fingers, etc on them. It soaks out all the grease. > > 14. Keep in the bathroom. They make great "razor nick fixers." > > 15. As a sewing backing. Use a filter as an easy-to-tear backing for > embroidering or appliqueing soft fabrics. > > 16. Put baking soda into a coffee filter and insert into shoes or a > closet to absorb or prevent odors. > > 17. Use them to strain soup stock and to tie fresh herbs in to put in > soups and stews. > > 18. Use a coffee filter to prevent spilling when you add fluids to your > car. > > 19. Use them as a spoon rest while cooking and clean up small counter > spills. > > 20. Can use to hold dry ingredients when baking or when cutting a piece > of fruit or veggies.. Saves on having extra bowls to wash. > > 21. Use them to wrap Christmas ornaments for storage. > > 22. Use them to remove fingernail polish when out of cotton balls. > > 23. Use them to sprout seeds... Simply dampen the coffee filter, place > seeds inside, fold it and place it into a plastic baggie until they sprout. > > 24. Use coffee filters as blotting paper for pressed flowers. Place the > flowers between two coffee filters and put the coffee filters in the phone > book. > > 25. Use as a disposable "snack bowl" for popcorn, chips, etc. > > Oh Yes... and they help make great coffee too! > > sugar > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > 🙏 I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar 😘 > > ___ > 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] Quinoa
Thanks, I didn't remember how much water to use. I like it as part of a range of different grains I eat. It was especially nice when we were eating gluten free because it gave us something besides rice to choose from. We used it to replace the bulgur wheat when making tabouleh. Tabouleh is a Middle Eastern or Greek salad containing parsley and wheat along with tomatoes and a dressing using lemon juice. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Wednesday, May 27, 2020 9:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Quinoa It's a 3 to 1 water to rice ratio. I use chicken broth or stock when cooking it. Be careful with quinoa if your diabetes has caused any kidney issues, as it's got more potassium in it than white rice or even brown or wild rice. It's also a bit higher than barley. It was faddish for a bit there where it was touted as a super food. It's not. (but none of the others with that label are either, because that's a marketing concept, not a nutritional one) But it's a nice grain for variety. 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: Wednesday, May 27, 2020 8:08 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Quinoa Hello, All!! I am reading a good book by Dr Joel Fuhrman. Among the things he says diabetics can eat is quinoa instead of rice, and of course, lots of beans and vegetables. I just got my very first jar of quinoa this afternoon. I would like some recipes I can use it in. I will add some of this to my vegetable soup for supper tonight. I had some quinoa in a salad at a church function several years ago, and I liked it immediately. It has a lighter taste than rice. I promised myself I would get some. I finally did. 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] Coffee Filters
26 Coffee filters are great for cleaning cell phones glasses and computer screens since all of these items require lint free cleaners. I prefer a French Press for making coffee and anyone who tried filtered coffee and coffee from a french press where the coffee was made correctly will know why. On Thu, 28 May 2020, Sugar Lopez via Cookinginthedark wrote: > Date: Thu, 28 May 2020 16:16:02 > From: Sugar Lopez via Cookinginthedark > To: CND List > Cc: Sugar Lopez > Subject: [CnD] Coffee Filters > > Coffee Filters > > > > Coffee filters... Who knew! > > And you can buy 1,000 at the Dollar Tree for almost nothing even the large > ones. > > > > 1. Cover bowls or dishes when cooking in the microwave. Coffee filters > make excellent covers. > > > > 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so > they'll leave windows sparkling. > > > > 3. Protect China by separating your good dishes with a coffee filter > between each dish. > > > > 4. Filter broken cork from wine. If you break the cork when opening a > wine bottle, filter the wine through a coffee filter. > > > > 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to > absorb moisture and prevent rust. > > > > 6. Apply shoe polish. Ball up a lint-free coffee filter. > > > > 7. Recycle frying oil. After frying, strain oil through a sieve lined > with a coffee filter. > > > > 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a > kitchen scale. > > > > 9. Hold tacos. Coffee filters make convenient wrappers for messy foods. > > > > 10. Stop the soil from leaking out of a plant pot. Line a plant pot with > a coffee filter to prevent the soil from going through the drainage holes. > > > > 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in > a coffee filter. > > > > 12. Do you think we used expensive strips to wax eyebrows? Use strips of > coffee filters. > > > > 13. Put a few in a plate and put your fried bacon, French fries, chicken > fingers, etc on them. It soaks out all the grease. > > > > 14. Keep in the bathroom. They make great "razor nick fixers." > > > > 15. As a sewing backing. Use a filter as an easy-to-tear backing for > embroidering or appliqueing soft fabrics. > > > > 16. Put baking soda into a coffee filter and insert into shoes or a > closet to absorb or prevent odors. > > > > 17. Use them to strain soup stock and to tie fresh herbs in to put in > soups and stews. > > > > 18. Use a coffee filter to prevent spilling when you add fluids to your > car. > > > > 19. Use them as a spoon rest while cooking and clean up small counter > spills. > > > > 20. Can use to hold dry ingredients when baking or when cutting a piece > of fruit or veggies.. Saves on having extra bowls to wash. > > > > 21. Use them to wrap Christmas ornaments for storage. > > > > 22. Use them to remove fingernail polish when out of cotton balls. > > > > 23. Use them to sprout seeds... Simply dampen the coffee filter, place > seeds inside, fold it and place it into a plastic baggie until they sprout. > > > > 24. Use coffee filters as blotting paper for pressed flowers. Place the > flowers between two coffee filters and put the coffee filters in the phone > book. > > > > 25. Use as a disposable "snack bowl" for popcorn, chips, etc. > > > > Oh Yes... and they help make great coffee too! > > > > sugar > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > ? I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar ? > > > > > > > > > > > > > > ___ > 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] Gas or electric stoves which is better?
I, too, was raised with a gas stove that used a pilot light, and the stove I have in my apartment is an old Caloric. No electric starters, either. The pilot goes out once in a great while, but not often. I've been here sixteen years, and this stove is still going strong. And the advantage is, you can cook during a power outage. And, Karen is right: it cools down faster than an electric stove. I had electric stoves in some apartments, but prefer gas, if you can believe that. Marie On Thu, May 28, 2020 at 8:37 AM lorischarff--- via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I was raised using a gas stove one with a pilotlight; but, have used 2 > other > gas stoves since that had electric starters. Now the pilotlight in my last > 2 > gas ranges had electric starters. These can be circumvented in the event of > an electrical outage. You can use one of the large lighters to light the > oven or burner. > If you have your sense of smell, you would then know there is a problem > with > the gas. > My flat top electric stove, I need to be careful as it can take a really > long time to cool down. As a person who is blind, I cannot see the little > light that shows me the burner is too hot to place something ont the > stove--this can be 30 minutes after you stop using the stove top. > Lori > > > -Original Message- > From: Cookinginthedark On Behalf > Of > Dolores Manzino via Cookinginthedark > Sent: Thursday, May 28, 2020 7:34 AM > To: cookinginthedark@acbradio.org > Cc: Dolores Manzino > Subject: [CnD] Gas or electric stoves which is better? > > Hi all, > > I'm remodeling my kitchen and thinking about getting either a gas or > electric stove. The new apartment i'm moving in to has a hook up for gas, > and that is the stove that is there now. But my family says it is unsafe, > they are afraid of the pilot light going out. I am nervous about this too, > but like gas for the all the audio feedback you get. Does anyone have any > thoughts? Have any of you used gas stoves? Do you prefer gas or electric? > Thank you in advance for any help. > > Cooking with kindness, > Dolores > > > A cat's purr is the sweetest sound. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.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] Pork Chops
Hi everybody, I am new to the list. I have not done a lot of cooking but I am eager to expand my skills. I wonder if any of you could provide me with a fairly simple recipe for making a pork chop. This chop is over an inch in thickness. I would prefer making it in the oven, but I am certainly willing to do it in a skillet. Any suggestions and/or guidelines are appreciated. Thank you. g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Hello, Welcome to the list. I'm by no means a cooking expert, but I've learned a lot from this list and I hope you will too. I do have a recipe that I make with pork chops in the oven. Your timing will differ if you have a bone in or boneless pork chop, but this is what I do. I preheat my oven to 375 degrees and spray a cookie sheet with a little pam cooking spray...it helps to cover the sheet with foil, then spray the foil, for really easy clean up afterwards. I take two dishes, one I put in ranch dressing, the other, Italian bread crumbs, like Panco or any of them would work. First you coat your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that you sprayed and put it in the oven. Now, if it's got a bone in it, I usually cook it for around 40 minutes if it's thick with a bone in it at 375. I don't have quite as much experience for boneless chops, so I'm not going to be much use to you there, but someone will probably fill in the blanks. I usually am able to tell my chops are done by touching them very lightly with my fingers. If they're firm, they're done, and you can also tell by smell. I hope this helps. Like I said, I am by no means an expert. This is just something I do. Cindy On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi everybody, > > I am new to the list. I have not done a lot of cooking but I am eager to > expand my skills. > > I wonder if any of you could provide me with a fairly simple recipe for > making a pork chop. This chop is over an inch in thickness. I would > prefer making it in the oven, but I am certainly willing to do it in a > skillet. Any suggestions and/or guidelines are appreciated. > > Thank you. > > g > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Well, you could always dredge it in crumbs or salt and pepper and flour and cook it at 400 for about forty minutes. Or you could put barbecue sauce on it and cook it the same. You could also put apple slices or pineapple slices on it and cook it that way, too. These are just down and dirty recipes. You could put it into a baby crock pot with barbecue sauce and cook it all day on low. Better cooks than I are probably shaking their heads at me here, but those are just some ideas. Karen At 03:12 PM 5/28/2020, you wrote: Hi everybody, I am new to the list. I have not done a lot of cooking but I am eager to expand my skills. I wonder if any of you could provide me with a fairly simple recipe for making a pork chop. This chop is over an inch in thickness. I would prefer making it in the oven, but I am certainly willing to do it in a skillet. Any suggestions and/or guidelines are appreciated. Thank you. g ___ 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] Pork Chops
that sounds marvelous, cindy. I also line whatever pan I'm cooking in with foil a lot of the time. It certainly does cut back on the clean-up. Karen At 03:37 PM 5/28/2020, you wrote: Hello, Welcome to the list. I'm by no means a cooking expert, but I've learned a lot from this list and I hope you will too. I do have a recipe that I make with pork chops in the oven. Your timing will differ if you have a bone in or boneless pork chop, but this is what I do. I preheat my oven to 375 degrees and spray a cookie sheet with a little pam cooking spray...it helps to cover the sheet with foil, then spray the foil, for really easy clean up afterwards. I take two dishes, one I put in ranch dressing, the other, Italian bread crumbs, like Panco or any of them would work. First you coat your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that you sprayed and put it in the oven. Now, if it's got a bone in it, I usually cook it for around 40 minutes if it's thick with a bone in it at 375. I don't have quite as much experience for boneless chops, so I'm not going to be much use to you there, but someone will probably fill in the blanks. I usually am able to tell my chops are done by touching them very lightly with my fingers. If they're firm, they're done, and you can also tell by smell. I hope this helps. Like I said, I am by no means an expert. This is just something I do. Cindy On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi everybody, > > I am new to the list. I have not done a lot of cooking but I am eager to > expand my skills. > > I wonder if any of you could provide me with a fairly simple recipe for > making a pork chop. This chop is over an inch in thickness. I would > prefer making it in the oven, but I am certainly willing to do it in a > skillet. Any suggestions and/or guidelines are appreciated. > > Thank you. > > g > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ 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] Pork Chops
Cindy, Thanks for your help. My chop does have a bone, so no worries there. I’ll give it a go. g > On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark > wrote: > > Hello, > Welcome to the list. I'm by no means a cooking expert, but I've learned a > lot from this list and I hope you will too. > > I do have a recipe that I make with pork chops in the oven. Your timing > will differ if you have a bone in or boneless pork chop, but this is what I > do. > > I preheat my oven to 375 degrees and spray a cookie sheet with a little pam > cooking spray...it helps to cover the sheet with foil, then spray the foil, > for really easy clean up afterwards. > > I take two dishes, one I put in ranch dressing, the other, Italian bread > crumbs, like Panco or any of them would work. First you coat your chop or > chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that > you sprayed and put it in the oven. Now, if it's got a bone in it, I > usually cook it for around 40 minutes if it's thick with a bone in it at > 375. I don't have quite as much experience for boneless chops, so I'm not > going to be much use to you there, but someone will probably fill in the > blanks. > > I usually am able to tell my chops are done by touching them very lightly > with my fingers. If they're firm, they're done, and you can also tell by > smell. > > I hope this helps. Like I said, I am by no means an expert. This is just > something I do. > > Cindy > > > On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Hi everybody, >> >> I am new to the list. I have not done a lot of cooking but I am eager to >> expand my skills. >> >> I wonder if any of you could provide me with a fairly simple recipe for >> making a pork chop. This chop is over an inch in thickness. I would >> prefer making it in the oven, but I am certainly willing to do it in a >> skillet. Any suggestions and/or guidelines are appreciated. >> >> Thank you. >> >> g >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > 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] Pork Chops
Thanks Karen, Let those heads shake if they must; all ideas are welcome. g > On May 28, 2020, at 6:48 PM, Karen Delzer via Cookinginthedark > wrote: > > Well, you could always dredge it in crumbs or salt and pepper and flour and > cook it at 400 for about forty minutes. Or you could put barbecue sauce on it > and cook it the same. You could also put apple slices or pineapple slices on > it and cook it that way, too. These are just down and dirty recipes. You > could put it into a baby crock pot with barbecue sauce and cook it all day on > low. > > Better cooks than I are probably shaking their heads at me here, but those > are just some ideas. > > Karen > > At 03:12 PM 5/28/2020, you wrote: >> Hi everybody, >> >> I am new to the list. I have not done a lot of cooking but I am eager to >> expand my skills. >> >> I wonder if any of you could provide me with a fairly simple recipe for >> making a pork chop. This chop is over an inch in thickness. I would prefer >> making it in the oven, but I am certainly willing to do it in a skillet. >> Any suggestions and/or guidelines are appreciated. >> >> Thank you. >> >> g >> >> ___ >> 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] Pork Chops
If I use boneless pork chops one thing I do is use a package of hidden valley ranch salad dressing the dry mix and cream of chicken soup and put them in the crockpot if no one‘s tried this it’s absolutely delicious do you want to use about four pork chops to do this the little small boneless ones. For the type that go in the oven that have bones shake and bake is really a good thing to use to coat them in they have all different kinds and you can just use that and bake them in the oven. Another thing I have done before is dip them in flour, egg, and then I mix breadcrumbs with Parmesan cheese and dip them in that and then grease my cookies and bake them for about 30 To 35 minutes. I was trying to say cookie sheet or, 13 x 9“ pan depending on what you have I usually line either one of these with aluminum foil and spray them with some type of Pam. Hope some of these suggestions help. Dana If you are a Christian woman, over 30 years old, we would love to have you on our new WhatsApp messenger group. We have wonderful times of fellowship, sharing prayers, laughter, tears, and anything in between. We have talent shows, we share and discuss devotionals, we share recipes, questions of the day, music, and encouragement during these difficult times. If you’re interested please send me an email with your contact information and I will add you to our WhatsApp group. > On May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark > wrote: > > Cindy, > > Thanks for your help. My chop does have a bone, so no worries there. I’ll > give it a go. > > g > > >> On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark >> wrote: >> >> Hello, >> Welcome to the list. I'm by no means a cooking expert, but I've learned a >> lot from this list and I hope you will too. >> >> I do have a recipe that I make with pork chops in the oven. Your timing >> will differ if you have a bone in or boneless pork chop, but this is what I >> do. >> >> I preheat my oven to 375 degrees and spray a cookie sheet with a little pam >> cooking spray...it helps to cover the sheet with foil, then spray the foil, >> for really easy clean up afterwards. >> >> I take two dishes, one I put in ranch dressing, the other, Italian bread >> crumbs, like Panco or any of them would work. First you coat your chop or >> chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that >> you sprayed and put it in the oven. Now, if it's got a bone in it, I >> usually cook it for around 40 minutes if it's thick with a bone in it at >> 375. I don't have quite as much experience for boneless chops, so I'm not >> going to be much use to you there, but someone will probably fill in the >> blanks. >> >> I usually am able to tell my chops are done by touching them very lightly >> with my fingers. If they're firm, they're done, and you can also tell by >> smell. >> >> I hope this helps. Like I said, I am by no means an expert. This is just >> something I do. >> >> Cindy >> >> >>> On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >>> cookinginthedark@acbradio.org> wrote: >>> >>> Hi everybody, >>> >>> I am new to the list. I have not done a lot of cooking but I am eager to >>> expand my skills. >>> >>> I wonder if any of you could provide me with a fairly simple recipe for >>> making a pork chop. This chop is over an inch in thickness. I would >>> prefer making it in the oven, but I am certainly willing to do it in a >>> skillet. Any suggestions and/or guidelines are appreciated. >>> >>> Thank you. >>> >>> g >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> >> -- >> Cindy Simpson >> ___ >> 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] Pork Chops
This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops that sounds marvelous, cindy. I also line whatever pan I'm cooking in with foil a lot of the time. It certainly does cut back on the clean-up. Karen At 03:37 PM 5/28/2020, you wrote: >Hello, >Welcome to the list. I'm by no means a cooking expert, but I've >learned a lot from this list and I hope you will too. > >I do have a recipe that I make with pork chops in the oven. Your >timing will differ if you have a bone in or boneless pork chop, but >this is what I do. > >I preheat my oven to 375 degrees and spray a cookie sheet with a little >pam cooking spray...it helps to cover the sheet with foil, then spray >the foil, for really easy clean up afterwards. > >I take two dishes, one I put in ranch dressing, the other, Italian >bread crumbs, like Panco or any of them would work. First you coat >your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat >on the foil that you sprayed and put it in the oven. Now, if it's got a >bone in it, I usually cook it for around 40 minutes if it's thick with >a bone in it at 375. I don't have quite as much experience for >boneless chops, so I'm not going to be much use to you there, but >someone will probably fill in the blanks. > >I usually am able to tell my chops are done by touching them very >lightly with my fingers. If they're firm, they're done, and you can >also tell by smell. > >I hope this helps. Like I said, I am by no means an expert. This is >just something I do. > >Cindy > > >On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >cookinginthedark@acbradio.org> wrote: > > > Hi everybody, > > > > I am new to the list. I have not done a lot of cooking but I am > > eager to expand my skills. > > > > I wonder if any of you could provide me with a fairly simple recipe > > for making a pork chop. This chop is over an inch in thickness. I > > would prefer making it in the oven, but I am certainly willing to do > > it in a skillet. Any suggestions and/or guidelines are appreciated. > > > > Thank you. > > > > g > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Cindy Simpson >___ >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] Pork Chops
I like to take the boneless ones and throw them in the crock pot with a sauce made from catsup, brown sugar, and some Woody's Cookin' sauce. This sauce is absolutely amazing. You can get it from Amazon now, but used to have to get it from a place in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't be tempted to take a nibble because it doesn't taste good out of the jar. It's got liquid smoke in there and I don't know what all, but it tenderizes the meat beautifully. You can use it to cook, of course, and you can put meat in there to marinade it ahead of time. We use it for all kinds of things. I used it for a corned beef brisket recently. For the chops, I just put the crock on low for a good eight hours depending on the thickness of the chops, and have never had it go wrong. Karen At 04:07 PM 5/28/2020, you wrote: If I use boneless pork chops one thing I do is use a package of hidden valley ranch salad dressing the dry mix and cream of chicken soup and put them in the crockpot if no oneâs tried this itâs absolutely delicious do you want to use about four pork chops to do this the little small boneless ones. For the type that go in the oven that have bones shake and bake is really a good thing to use to coat them in they have all different kinds and you can just use that and bake them in the oven. Another thing I have done before is dip them in flour, egg, and then I mix breadcrumbs with Parmesan cheese and dip them in that and then grease my cookies and bake them for about 30 To 35 minutes. I was trying to say cookie sheet or, 13 x 9â pan depending on what you have I usually line either one of these with aluminum foil and spray them with some type of Pam. Hope some of these suggestions help. Dana If you are a Christian woman, over 30 years old, we would love to have you on our new WhatsApp messenger group. We have wonderful times of fellowship, sharing prayers, laughter, tears, and anything in between. We have talent shows, we share and discuss devotionals, we share recipes, questions of the day, music, and encouragement during these difficult times. If youâre interested please send me an email with your contact information and I will add you to our WhatsApp group. > On May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark wrote: > > Cindy, > > Thanks for your help. My chop does have a bone, so no worries there. Iâll give it a go. > > g > > >> On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark wrote: >> >> Hello, >> Welcome to the list. I'm by no means a cooking expert, but I've learned a >> lot from this list and I hope you will too. >> >> I do have a recipe that I make with pork chops in the oven. Your timing >> will differ if you have a bone in or boneless pork chop, but this is what I >> do. >> >> I preheat my oven to 375 degrees and spray a cookie sheet with a little pam >> cooking spray...it helps to cover the sheet with foil, then spray the foil, >> for really easy clean up afterwards. >> >> I take two dishes, one I put in ranch dressing, the other, Italian bread >> crumbs, like Panco or any of them would work. First you coat your chop or >> chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that >> you sprayed and put it in the oven. Now, if it's got a bone in it, I >> usually cook it for around 40 minutes if it's thick with a bone in it at >> 375. I don't have quite as much experience for boneless chops, so I'm not >> going to be much use to you there, but someone will probably fill in the >> blanks. >> >> I usually am able to tell my chops are done by touching them very lightly >> with my fingers. If they're firm, they're done, and you can also tell by >> smell. >> >> I hope this helps. Like I said, I am by no means an expert. This is just >> something I do. >> >> Cindy >> >> >>> On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >>> cookinginthedark@acbradio.org> wrote: >>> >>> Hi everybody, >>> >>> I am new to the list. I have not done a lot of cooking but I am eager to >>> expand my skills. >>> >>> I wonder if any of you could provide me with a fairly simple recipe for >>> making a pork chop. This chop is over an inch in thickness. I would >>> prefer making it in the oven, but I am certainly willing to do it in a >>> skillet. Any suggestions and/or guidelines are appreciated. >>> >>> Thank you. >>> >>> g >>> >>> ___ > >> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> >> -- >> Cindy Simpson >> ___ > > Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing lis
Re: [CnD] Gas or electric stoves which is better?
When growing up, we would use a gas stove. And I prefer one as well. Leigh > On May 28, 2020, at 5:44 PM, Marie Rudys via Cookinginthedark > wrote: > > I, too, was raised with a gas stove that used a pilot light, and the stove > I have in my apartment is an old Caloric. No electric starters, either. > The pilot goes out once in a great while, but not often. I've been here > sixteen years, and this stove is still going strong. And the advantage is, > you can cook during a power outage. And, Karen is right: it cools down > faster than an electric stove. I had electric stoves in some apartments, > but prefer gas, if you can believe that. > > Marie > > >> On Thu, May 28, 2020 at 8:37 AM lorischarff--- via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >> I was raised using a gas stove one with a pilotlight; but, have used 2 >> other >> gas stoves since that had electric starters. Now the pilotlight in my last >> 2 >> gas ranges had electric starters. These can be circumvented in the event of >> an electrical outage. You can use one of the large lighters to light the >> oven or burner. >> If you have your sense of smell, you would then know there is a problem >> with >> the gas. >> My flat top electric stove, I need to be careful as it can take a really >> long time to cool down. As a person who is blind, I cannot see the little >> light that shows me the burner is too hot to place something ont the >> stove--this can be 30 minutes after you stop using the stove top. >> Lori >> >> >> -Original Message- >> From: Cookinginthedark On Behalf >> Of >> Dolores Manzino via Cookinginthedark >> Sent: Thursday, May 28, 2020 7:34 AM >> To: cookinginthedark@acbradio.org >> Cc: Dolores Manzino >> Subject: [CnD] Gas or electric stoves which is better? >> >> Hi all, >> >> I'm remodeling my kitchen and thinking about getting either a gas or >> electric stove. The new apartment i'm moving in to has a hook up for gas, >> and that is the stove that is there now. But my family says it is unsafe, >> they are afraid of the pilot light going out. I am nervous about this too, >> but like gas for the all the audio feedback you get. Does anyone have any >> thoughts? Have any of you used gas stoves? Do you prefer gas or electric? >> Thank you in advance for any help. >> >> Cooking with kindness, >> Dolores >> >> >> A cat's purr is the sweetest sound. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> -- >> This email has been checked for viruses by AVG. >> https://www.avg.com >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
At the risk of sounding ignorant, are we talking the salad ranch? Best regards, Kimsan Song kimsans...@icloud.com -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, May 28, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Pork Chops This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops that sounds marvelous, cindy. I also line whatever pan I'm cooking in with foil a lot of the time. It certainly does cut back on the clean-up. Karen At 03:37 PM 5/28/2020, you wrote: >Hello, >Welcome to the list. I'm by no means a cooking expert, but I've >learned a lot from this list and I hope you will too. > >I do have a recipe that I make with pork chops in the oven. Your >timing will differ if you have a bone in or boneless pork chop, but >this is what I do. > >I preheat my oven to 375 degrees and spray a cookie sheet with a little >pam cooking spray...it helps to cover the sheet with foil, then spray >the foil, for really easy clean up afterwards. > >I take two dishes, one I put in ranch dressing, the other, Italian >bread crumbs, like Panco or any of them would work. First you coat >your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat >on the foil that you sprayed and put it in the oven. Now, if it's got a >bone in it, I usually cook it for around 40 minutes if it's thick with >a bone in it at 375. I don't have quite as much experience for >boneless chops, so I'm not going to be much use to you there, but >someone will probably fill in the blanks. > >I usually am able to tell my chops are done by touching them very >lightly with my fingers. If they're firm, they're done, and you can >also tell by smell. > >I hope this helps. Like I said, I am by no means an expert. This is >just something I do. > >Cindy > > >On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >cookinginthedark@acbradio.org> wrote: > > > Hi everybody, > > > > I am new to the list. I have not done a lot of cooking but I am > > eager to expand my skills. > > > > I wonder if any of you could provide me with a fairly simple recipe > > for making a pork chop. This chop is over an inch in thickness. I > > would prefer making it in the oven, but I am certainly willing to do > > it in a skillet. Any suggestions and/or guidelines are appreciated. > > > > Thank you. > > > > g > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Cindy Simpson >___ >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] Pork Chops
I agree with Cindy's way of cooking chops. However, I wouldn't use a cookie sheet. I'd use a baking pan with sides. It may take a bit longer to cook. but I haven't noticed that it does and I think a pan with sides is safer for meat. Also, I don't preheat the oven. I just give things a bit more time at the other end. I was taught to preheat. But I find this easier for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Thursday, May 28, 2020 6:32 PM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Pork Chops Hello, Welcome to the list. I'm by no means a cooking expert, but I've learned a lot from this list and I hope you will too. I do have a recipe that I make with pork chops in the oven. Your timing will differ if you have a bone in or boneless pork chop, but this is what I do. I preheat my oven to 375 degrees and spray a cookie sheet with a little pam cooking spray...it helps to cover the sheet with foil, then spray the foil, for really easy clean up afterwards. I take two dishes, one I put in ranch dressing, the other, Italian bread crumbs, like Panco or any of them would work. First you coat your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that you sprayed and put it in the oven. Now, if it's got a bone in it, I usually cook it for around 40 minutes if it's thick with a bone in it at 375. I don't have quite as much experience for boneless chops, so I'm not going to be much use to you there, but someone will probably fill in the blanks. I usually am able to tell my chops are done by touching them very lightly with my fingers. If they're firm, they're done, and you can also tell by smell. I hope this helps. Like I said, I am by no means an expert. This is just something I do. Cindy On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi everybody, > > I am new to the list. I have not done a lot of cooking but I am eager > to expand my skills. > > I wonder if any of you could provide me with a fairly simple recipe > for making a pork chop. This chop is over an inch in thickness. I > would prefer making it in the oven, but I am certainly willing to do > it in a skillet. Any suggestions and/or guidelines are appreciated. > > Thank you. > > g > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ 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] Excited about the Ninja
Hello, everybody!!! I just got my Ninja Personal Blender, and wow, I just unpacked it and am amazed. There is a booklet with it; I will scan what I can. It has two containers, one a little taller than the other. I can see why a friend of mine raves about hers. I still have my stick blender; I will still use it for some things, of course. I wanted a bit more power for mixing fruit and veggie drinks in that book by Dr Joel Fuhrman. I can hardly wait to try this Ninja out. I can read the raised letters on it, and the lids. It sounds quite simple. So, any of you Ninja users out there can give me a few tips, that would be nice. What do you think of the Ninja, and how long had you had yours. This is one investment in my health. I want to do better than Ihave in years. Thanks in advance, and I am all ears. Best regards, Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Yes. the ranch salad dressing, which has sour cream or buttermilk in it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of kimsansong--- via Cookinginthedark Sent: Thursday, May 28, 2020 8:33 PM To: cookinginthedark@acbradio.org Cc: kimsans...@icloud.com Subject: Re: [CnD] Pork Chops At the risk of sounding ignorant, are we talking the salad ranch? Best regards, Kimsan Song kimsans...@icloud.com -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, May 28, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Pork Chops This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops that sounds marvelous, cindy. I also line whatever pan I'm cooking in with foil a lot of the time. It certainly does cut back on the clean-up. Karen At 03:37 PM 5/28/2020, you wrote: >Hello, >Welcome to the list. I'm by no means a cooking expert, but I've >learned a lot from this list and I hope you will too. > >I do have a recipe that I make with pork chops in the oven. Your >timing will differ if you have a bone in or boneless pork chop, but >this is what I do. > >I preheat my oven to 375 degrees and spray a cookie sheet with a little >pam cooking spray...it helps to cover the sheet with foil, then spray >the foil, for really easy clean up afterwards. > >I take two dishes, one I put in ranch dressing, the other, Italian >bread crumbs, like Panco or any of them would work. First you coat >your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat >on the foil that you sprayed and put it in the oven. Now, if it's got a >bone in it, I usually cook it for around 40 minutes if it's thick with >a bone in it at 375. I don't have quite as much experience for >boneless chops, so I'm not going to be much use to you there, but >someone will probably fill in the blanks. > >I usually am able to tell my chops are done by touching them very >lightly with my fingers. If they're firm, they're done, and you can >also tell by smell. > >I hope this helps. Like I said, I am by no means an expert. This is >just something I do. > >Cindy > > >On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >cookinginthedark@acbradio.org> wrote: > > > Hi everybody, > > > > I am new to the list. I have not done a lot of cooking but I am > > eager to expand my skills. > > > > I wonder if any of you could provide me with a fairly simple recipe > > for making a pork chop. This chop is over an inch in thickness. I > > would prefer making it in the oven, but I am certainly willing to do > > it in a skillet. Any suggestions and/or guidelines are appreciated. > > > > Thank you. > > > > g > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Cindy Simpson >___ >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] Pork Chops
Yes, the same ranch dressing you can put in a salad. -Original Message- From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark Sent: Thursday, May 28, 2020 8:33 PM To: cookinginthedark@acbradio.org Cc: kimsans...@icloud.com Subject: Re: [CnD] Pork Chops At the risk of sounding ignorant, are we talking the salad ranch? Best regards, Kimsan Song kimsans...@icloud.com -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, May 28, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Pork Chops This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops that sounds marvelous, cindy. I also line whatever pan I'm cooking in with foil a lot of the time. It certainly does cut back on the clean-up. Karen At 03:37 PM 5/28/2020, you wrote: >Hello, >Welcome to the list. I'm by no means a cooking expert, but I've >learned a lot from this list and I hope you will too. > >I do have a recipe that I make with pork chops in the oven. Your >timing will differ if you have a bone in or boneless pork chop, but >this is what I do. > >I preheat my oven to 375 degrees and spray a cookie sheet with a little >pam cooking spray...it helps to cover the sheet with foil, then spray >the foil, for really easy clean up afterwards. > >I take two dishes, one I put in ranch dressing, the other, Italian >bread crumbs, like Panco or any of them would work. First you coat >your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat >on the foil that you sprayed and put it in the oven. Now, if it's got a >bone in it, I usually cook it for around 40 minutes if it's thick with >a bone in it at 375. I don't have quite as much experience for >boneless chops, so I'm not going to be much use to you there, but >someone will probably fill in the blanks. > >I usually am able to tell my chops are done by touching them very >lightly with my fingers. If they're firm, they're done, and you can >also tell by smell. > >I hope this helps. Like I said, I am by no means an expert. This is >just something I do. > >Cindy > > >On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >cookinginthedark@acbradio.org> wrote: > > > Hi everybody, > > > > I am new to the list. I have not done a lot of cooking but I am > > eager to expand my skills. > > > > I wonder if any of you could provide me with a fairly simple recipe > > for making a pork chop. This chop is over an inch in thickness. I > > would prefer making it in the oven, but I am certainly willing to do > > it in a skillet. Any suggestions and/or guidelines are appreciated. > > > > Thank you. > > > > g > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Cindy Simpson >___ >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] Pork Chops
I do know that if you bake the boneless chops, it only takes about 20 to 25 minutes to cook them at 400 degrees. I have cooked them too long before. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops Well, you could always dredge it in crumbs or salt and pepper and flour and cook it at 400 for about forty minutes. Or you could put barbecue sauce on it and cook it the same. You could also put apple slices or pineapple slices on it and cook it that way, too. These are just down and dirty recipes. You could put it into a baby crock pot with barbecue sauce and cook it all day on low. Better cooks than I are probably shaking their heads at me here, but those are just some ideas. Karen At 03:12 PM 5/28/2020, you wrote: >Hi everybody, > >I am new to the list. I have not done a lot of cooking but I am eager >to expand my skills. > >I wonder if any of you could provide me with a fairly simple recipe for >making a pork chop. This chop is over an inch in thickness. I would >prefer making it in the oven, but I am certainly willing to do it in a >skillet. Any suggestions and/or guidelines are appreciated. > >Thank you. > >g > >___ >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
