Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I didn't force myself to give up something because of the way I cook. I am
lucky that my tastes are on the same page as my cooking preferences. I don't
like too many boiled foods anyway, and the ones I do like, I found
alternative ways of cooking. I do like a lot of fried foods, but I like the
same foods baked as well, such as fish, pork chops, chicken or steak. I
absolutely cannot stand fried or scrambled eggs, so I am not missing
anything by not cooking them.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jan via Cookinginthedark
Sent: Monday, August 3, 2020 10:27 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Preferred cooking methods

I use the oven and microwave mostly. I use the stovetop to boil pasta,
occasionally. and I use the stovetop to make bacon and scrambled eggs
because I like them better that way. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 5:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
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>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

I've gotten okay results with cheap macaroni and cheese and the various
pasta sides that Knorr (and before that Lipton) makes. But for some reason I
can't get better grades of unseasoned pasta to work right. And it's so easy
to cook pasta in one of my pasta pots.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Monday, August 03, 2020 9:28 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Preferred cooking methods

I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or 

Re: [CnD] Preferred cooking methods

[Jan via Cookinginthedark]

I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
>Cookinginthedark mailing list

Re: [CnD] Preferred cooking methods

[Jan via Cookinginthedark]

I use the oven and microwave mostly. I use the stovetop to boil pasta,
occasionally. and I use the stovetop to make bacon and scrambled eggs
because I like them better that way. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 5:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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[CnD] Single Serve Macaroni And Cheese

[Immigrant via Cookinginthedark]

Single Serve Macaroni And Cheese
Combine 1 cup macaroni, 1-1/2 cups water and 1 teaspoon salt in a
microwave-safe bowl. Microwave on high in 2-minute intervals, stirring after
each, until pasta is al dente, 6 to 8 minutes. Stir in 1/2 cup milk and 1/2
cup shredded Cheddar cheese. Microwave for 30-second intervals, stirring
after each, until cheese melts into a rich sauce. Stir in cut-up butter to
taste.

-Original Message-
From: Cookinginthedark  On Behalf Of
Wendy via Cookinginthedark
Sent: Monday, August 3, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Preferred cooking methods

Would you please send the recipe for single serve mac & cheese. Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 7:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Preferred cooking methods

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

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Re: [CnD] Preferred cooking methods

[Wendy via Cookinginthedark]

Would you please send the recipe for single serve mac & cheese. Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 7:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Preferred cooking methods

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

___
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Cookinginthedark@acbradio.org
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Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I have a microwave egg cooker, I add water to it, sprinkle a little salt
into the water, put eggs into the top compartment, and after 9 minutes of
cooking, I have nice hard-boiled eggs.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Monday, August 3, 2020 7:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Yes, I agree that stovetop is simple.  You can practice just knowing where
things are with the fire off.  Then turn it on.  You can boil eggs for your
first try.  Or just boil water and pour it over a colander in the sink to
pretend you are doing pasta.  Just do a little at a time.  One scary
challenge at a time is enough.



-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 4:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>

Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
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Re: [CnD] Preferred cooking methods

[Evelyn via Cookinginthedark]

Oh, I’ll just bet that all those good aromas wafting through your open door 
made everyone’s mouth water.  I love it!


Sent from Mail for Windows 10

From: Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 3:36 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: Re: [CnD] Preferred cooking methods

You basically just treat the rice cooker like an electric skillet at a low 
temperature. The simple ones with just one button only get hot and then shut 
off or go to warm when the rice is done. They know it is done when the 
temperature climbs -- water can't go over 212F or 100C so the cooker knows if 
all the water boils away and either shuts off or goes to warm when that occurs. 
You can still burn food if you aren't careful but you'd smell it long before 
you'd have an actual fire.

The ones with more buttons are more fancy but I like the single button -- it's 
a mechanical lever, actually. When I plug it in it goes to warm, probably 
around 120DG F and then if I push down thereby setting it to cook, it raises 
its temperature so the water can boil. 

The one I have at work cost a whole $12. 

People saw me cooking at work all the time because I hated to waste my lunch 
eating. I work for a college so I swam, ran on the track or worked out in the 
gym at lunch. I was often sitting at my desk chopping vegies and reading email. 
I also loved those flexible cutting boards for that. And I worked with my door 
open so it was a regular sight. I think they never thought much about it except 
to ask for a recipe.




-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 3, 2020 3:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Preferred cooking methods

Oh wow! I wish I would have known this when I worked; not that long ago. 
I would have loved to let my co-workers smell all that good smell, and then 
tell them that they couldn't have any of my lunch. (smile)

I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers 
would have loved to see the blind lady cook. (lol)

On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote:
> About rice cookers, I have one at home and one at work. I read I Love My Rice 
> Cooker on bookshare and started trying all these new ideas. Did you know you 
> can fry onions in one? It's just like an electric skillet.  At work, I put 
> some butter in it, a red bell pepper or onion chopped, fry it, add liquid and 
> close the lid and let the whole thing cook a while. If I've measured the 
> right amount of liquid and rice I let it shut itself off when the rice 
> absorbs all the liquid, but if I'm making soup or stew I just turn it off 
> after ten minutes or so. I don't cook meat in it but a lot of vegie type 
> stews and of course rice.
>
> I also have a crockpot at work. I would soak beans in it overnight and then 
> turn it on when I got to the office in the morning. I also often combined a 
> can of soup with a few fresh vegetables in the crockpot, or I'd core and 
> slice apples and stuff them in there with a pinch of cinnamon for a few hours.
>
> My co-workers always thought it was crazy , me cooking right there in my 
> office but I liked having a hot healthy lunch and it was fun to experiment. I 
> would spend my lunch hour exercising, then return to the office and prepare 
> my meal while I continued to work.
>
> Stuck now at home due to Covid with a husband who doesn't like vegetables I 
> make a lot of hamburger helper on the stove but I miss my office and my 
> appliances and endless vegetarian experiments.
>
> --Debee
>   
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cooki
> nginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d
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Re: [CnD] Preferred cooking methods

[meward1954--- via Cookinginthedark]

Yes, I agree that stovetop is simple.  You can practice just knowing where
things are with the fire off.  Then turn it on.  You can boil eggs for your
first try.  Or just boil water and pour it over a colander in the sink to
pretend you are doing pasta.  Just do a little at a time.  One scary
challenge at a time is enough.



-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 4:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
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>http://acbradio.org/mailman/listinfo/cookinginthedark


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Re: [CnD] Preferred cooking methods

[Linda S. via Cookinginthedark]

Oh my gosh I love this. I worked for a guide dog school, and stayed late 
some times and sure could have used this info.


the rice cooker we have belonged to my husband before we got married, 
and honestly it is my favorite appliance. It's so easy to use, and it's 
so low tech. I'm surpised that he had it as he can be rather scientific 
about everything.


Oh, I really love this story! Happy cooking with your little rice cooker!!!

On 8/3/2020 3:35 PM, Deborah Armstrong via Cookinginthedark wrote:

You basically just treat the rice cooker like an electric skillet at a low 
temperature. The simple ones with just one button only get hot and then shut 
off or go to warm when the rice is done. They know it is done when the 
temperature climbs -- water can't go over 212F or 100C so the cooker knows if 
all the water boils away and either shuts off or goes to warm when that occurs. 
You can still burn food if you aren't careful but you'd smell it long before 
you'd have an actual fire.

The ones with more buttons are more fancy but I like the single button -- it's 
a mechanical lever, actually. When I plug it in it goes to warm, probably 
around 120DG F and then if I push down thereby setting it to cook, it raises 
its temperature so the water can boil.

The one I have at work cost a whole $12.

People saw me cooking at work all the time because I hated to waste my lunch 
eating. I work for a college so I swam, ran on the track or worked out in the 
gym at lunch. I was often sitting at my desk chopping vegies and reading email. 
I also loved those flexible cutting boards for that. And I worked with my door 
open so it was a regular sight. I think they never thought much about it except 
to ask for a recipe.




-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 3, 2020 3:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Preferred cooking methods

Oh wow! I wish I would have known this when I worked; not that long ago.
I would have loved to let my co-workers smell all that good smell, and then 
tell them that they couldn't have any of my lunch. (smile)

I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers 
would have loved to see the blind lady cook. (lol)

On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote:

About rice cookers, I have one at home and one at work. I read I Love My Rice 
Cooker on bookshare and started trying all these new ideas. Did you know you 
can fry onions in one? It's just like an electric skillet.  At work, I put some 
butter in it, a red bell pepper or onion chopped, fry it, add liquid and close 
the lid and let the whole thing cook a while. If I've measured the right amount 
of liquid and rice I let it shut itself off when the rice absorbs all the 
liquid, but if I'm making soup or stew I just turn it off after ten minutes or 
so. I don't cook meat in it but a lot of vegie type stews and of course rice.

I also have a crockpot at work. I would soak beans in it overnight and then 
turn it on when I got to the office in the morning. I also often combined a can 
of soup with a few fresh vegetables in the crockpot, or I'd core and slice 
apples and stuff them in there with a pinch of cinnamon for a few hours.

My co-workers always thought it was crazy , me cooking right there in my office 
but I liked having a hot healthy lunch and it was fun to experiment. I would 
spend my lunch hour exercising, then return to the office and prepare my meal 
while I continued to work.

Stuck now at home due to Covid with a husband who doesn't like vegetables I 
make a lot of hamburger helper on the stove but I miss my office and my 
appliances and endless vegetarian experiments.

--Debee
   
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Re: [CnD] Preferred cooking methods

[Deborah Armstrong via Cookinginthedark]

About rice cookers, I have one at home and one at work. I read I Love My Rice 
Cooker on bookshare and started trying all these new ideas. Did you know you 
can fry onions in one? It's just like an electric skillet.  At work, I put some 
butter in it, a red bell pepper or onion chopped, fry it, add liquid and close 
the lid and let the whole thing cook a while. If I've measured the right amount 
of liquid and rice I let it shut itself off when the rice absorbs all the 
liquid, but if I'm making soup or stew I just turn it off after ten minutes or 
so. I don't cook meat in it but a lot of vegie type stews and of course rice.

I also have a crockpot at work. I would soak beans in it overnight and then 
turn it on when I got to the office in the morning. I also often combined a can 
of soup with a few fresh vegetables in the crockpot, or I'd core and slice 
apples and stuff them in there with a pinch of cinnamon for a few hours. 

My co-workers always thought it was crazy , me cooking right there in my office 
but I liked having a hot healthy lunch and it was fun to experiment. I would 
spend my lunch hour exercising, then return to the office and prepare my meal 
while I continued to work. 

Stuck now at home due to Covid with a husband who doesn't like vegetables I 
make a lot of hamburger helper on the stove but I miss my office and my 
appliances and endless vegetarian experiments.

--Debee
 
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Re: [CnD] Preferred cooking methods

[Deborah Armstrong via Cookinginthedark]

I grew up with an electric stove and cooked on it even though blind at least 
once a week while I was in high school. I was lucky because my dad was a baker 
and was comfortable with lots of heat -- much more heat than on a home stove. 
He taught me how to not be afraid.

But then when I moved out I got a gas stove and at first I was terrified. Then 
I learned how easy it was to precisely judge the heat by holding your hand over 
the pot.

I've used gas for fifty years and would now find an electric stove terrifying!

For me, the biggest thing is making sure I know exactly where my pot is on the 
burner before I turn on the heat and being able to poke about with a metal fork 
if I need to "feel" something hot like where the pot is or whether the beef is 
broken up. I love Dale Campbell's thin cooking mits too -- use them every night.

I also think a wok is much easier to use than a frying pan as you can just keep 
pushing food around -- sighted people don't have to turn food in a wok with a 
spatula.
 
If you are new to using a stove don't use olive oil. It  has a low ignition 
temperature. My sighted room-mate was once frying with olive oil and suddenly 
had a pan full of flames. She started screaming, a sighted person mind you and 
I had to rush in there and slam a lid on it! Very scary especially because she 
was supposed to be the one who would react in an emergency.
 
I always use a high temperature oil like peanut, corn or safflower... never had 
a fire.
0--Debee

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Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

Rice is even easier in my rice cooker. This is my third one -- a roommate
left his when he moved out, then a family member bought me one the Christmas
before that roommate moved out and I realized soon enough the new one was
the exact same one as the abandoned one, so I freecycled the abandoned one.
When mine died I searched around for another one because they're addictive
with how easy it is to use them, so I got one on sale at Aldi. Rice, quinoa,
barley, ferro -- all are so much easier with a rice cooker. My ex-roommate
(a different one, in fact my most recent ex-roommate) got so used to it that
she searched thrift stores to find her own. (she did the same thing about no
longer having access to my bread machine) 

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 4:49 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when 

Re: [CnD] My Crazy blind self and the polenta

[Evelyn via Cookinginthedark]

That's exactly what I did.  Open the package, slice off what I wanted to use
and put the rest in the refrigerator.  As I recall, since it was already
cooked I'd just heat it in a fry pan.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 03, 2020 2:32 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] My Crazy blind self and the polenta

It's really nice because all you have to do is open the package and slice it
up. Can't do that with a package of ground beef. (lol)

Oh, it only takes that one-second reaction.

On 8/3/2020 2:26 PM, Evelyn via Cookinginthedark wrote:
>   I can sure understand how that happened.  It has been several 
> years since I last bought polenta, but your description fits with what 
> I remember of the way it was packaged.  I am going to put it on my next
shopping list.
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Linda S. via Cookinginthedark
> Sent: Monday, August 03, 2020 2:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: [CnD] My Crazy blind self and the pollenta
>
>
> So, since we've been talking about pollenta, I forgot how it is packaged.
>
> So, this morning I went to the pantry and found something that felt 
> like one of those tubes of ground beef. I yelled out to my husband: 
> Why is the ground beef in the pantry? He came running; he doesn't have 
> the greatest memory in the world, and he looked, and said "that's the
pollenta."
>
> This is what it's like to getold, be blind, and a little bit crazy. 
> (lol)
>
> Thought I'd share the humor of the day.
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Preferred cooking methods

[diane.fann7--- via Cookinginthedark]

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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Re: [CnD] My Crazy blind self and the polenta

[Linda S. via Cookinginthedark]

It's really nice because all you have to do is open the package and 
slice it up. Can't do that with a package of ground beef. (lol)


Oh, it only takes that one-second reaction.

On 8/3/2020 2:26 PM, Evelyn via Cookinginthedark wrote:

  I can sure understand how that happened.  It has been several years
since I last bought polenta, but your description fits with what I remember
of the way it was packaged.  I am going to put it on my next shopping list.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 03, 2020 2:08 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] My Crazy blind self and the pollenta


So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like one
of those tubes of ground beef. I yelled out to my husband: Why is the ground
beef in the pantry? He came running; he doesn't have the greatest memory in
the world, and he looked, and said "that's the pollenta."

This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

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Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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Re: [CnD] My Crazy blind self and the polenta

[Evelyn via Cookinginthedark]

  I can sure understand how that happened.  It has been several years
since I last bought polenta, but your description fits with what I remember
of the way it was packaged.  I am going to put it on my next shopping list.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 03, 2020 2:08 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] My Crazy blind self and the pollenta


So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like one
of those tubes of ground beef. I yelled out to my husband: Why is the ground
beef in the pantry? He came running; he doesn't have the greatest memory in
the world, and he looked, and said "that's the pollenta."

This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

___
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[CnD] My Crazy blind self and the pollenta

[Linda S. via Cookinginthedark]

So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like 
one of those tubes of ground beef. I yelled out to my husband: Why is 
the ground beef in the pantry? He came running; he doesn't have the 
greatest memory in the world, and he looked, and said "that's the pollenta."


This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

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[CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
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>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
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Re: [CnD] Cooking Brown Rice in a rice cooker

[Karen Delzer via Cookinginthedark]

We use Success rice sometimes, and it's great! You just boil the bag 
for about ten minutes, and then you're done. They've got different ones, too.


Karen

At 12:44 PM 8/3/2020, you wrote:

As I said, my rice is minute rice, so it is partially cooked. It comes in
4-ounce cups, and it is meant for microwaving. I don't buy regular rice
because I don't feel the need for a bag of 5 or more pounds of rice for just
me, and all that stovetop cooking for just one person when I can cook a
couple of those cups for a minute and a half and they are ready. To rinse or
not to rinse is not a question as this rice is prepackaged and I cook it in
its cup.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the U.S. and
cookbooks published in America advise against it.

Turns out after further reading, I found out why; rinsing originally removed
field debris. Now that rice is prepared in factories, rinsing removes excess
starch which can make it sticky. The reason they advise against rinsing is
given is that here in America, rice is fortified with spray-on vitamins and
minerals which rinsing removes.

If you eat plenty of vegies you don't need the spray-on nutrients, so go
ahead and rinse it to remove the starch.

I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown
and 2 cups of water for white. I sprinkle in a little salt; that's all. I
then let it sit an hour or two. I've read this makes the rice better absorb
the liquid and this works especially well for brown; makes it less chewy.

I let the cooker do its thing; there's a sensor that knows when the water is
almost gone. Once it is back to just warming, I turn it off and let it set
ten minutes. Then I stir and cover again so it won't dry out and put it in
the fridge when it's cool enough.

I generally flavor it when I add other things -- for example I might
microwave it with garlic or curry and vegies. Or I might mix it with cumin
and add it to enchiladas. Or I might make a salad with cold rice, mayo,
vegies, spices, pickles -- yum.

I have tried flavoring it in the cooker, but especially with brown rice, the
hull is so thick that most of the flavoring is lost.

--Debee


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Re: [CnD] Cooking Brown Rice in a rice cooker

[Immigrant via Cookinginthedark]

As I said, my rice is minute rice, so it is partially cooked. It comes in
4-ounce cups, and it is meant for microwaving. I don't buy regular rice
because I don't feel the need for a bag of 5 or more pounds of rice for just
me, and all that stovetop cooking for just one person when I can cook a
couple of those cups for a minute and a half and they are ready. To rinse or
not to rinse is not a question as this rice is prepackaged and I cook it in
its cup.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the U.S. and
cookbooks published in America advise against it.

Turns out after further reading, I found out why; rinsing originally removed
field debris. Now that rice is prepared in factories, rinsing removes excess
starch which can make it sticky. The reason they advise against rinsing is
given is that here in America, rice is fortified with spray-on vitamins and
minerals which rinsing removes.

If you eat plenty of vegies you don't need the spray-on nutrients, so go
ahead and rinse it to remove the starch.

I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown
and 2 cups of water for white. I sprinkle in a little salt; that's all. I
then let it sit an hour or two. I've read this makes the rice better absorb
the liquid and this works especially well for brown; makes it less chewy.

I let the cooker do its thing; there's a sensor that knows when the water is
almost gone. Once it is back to just warming, I turn it off and let it set
ten minutes. Then I stir and cover again so it won't dry out and put it in
the fridge when it's cool enough.

I generally flavor it when I add other things -- for example I might
microwave it with garlic or curry and vegies. Or I might mix it with cumin
and add it to enchiladas. Or I might make a salad with cold rice, mayo,
vegies, spices, pickles -- yum. 

I have tried flavoring it in the cooker, but especially with brown rice, the
hull is so thick that most of the flavoring is lost.

--Debee

 
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Re: [CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

I do have a prime account. I believe Amazon Fresh is only available for
Prime subscribers. I subscribed to Amazon Fresh a few years ago, at that
time the price was $14.99 a month if I remember correctly. My friends told
me about a service called FreshDirect that delivers in New York, it is
comparable to Amazon Fresh but no mandatory subscription. I cancelled Amazon
Fresh and started using FreshDirect, until they relocated and their
inventory suffered, although I checked the site a few months ago and they
were doing a little better. But Amazon Fresh or FreshDirect are options for
an occasional delivery, I wouldn't use them for the times when I need
groceries delivered every week or two. Too much organic and exotic stuff,
not enough basics. At least Peapod and Instacart deliver regular supermarket
groceries. And I am very hesitant to order from Prime pantry after one
experience I had, and that was a couple of years ago when coronavirus and
contactless delivery were not even a factor. I ordered from Prime pantry,
and the order was expected to arrive on a Sunday. I was tracking the order
online, and one of the times the tracking alerted me that the order was
delivered. I knew no one came to my apartment, so I went downstairs. The box
was huge, although I didn't know it and so I checked the counter by the
mailboxes first. Then I asked a lady who happened to be in the lobby if
there are any boxes around, and she found my box, the mailman just dropped
it in the middle of the lobby. When I saw how big the box was, I was
wondering how I was going to drag it to my apartment. I was lucky that her
friend graciously offered to help me, he helped me to bring the box home.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 10:54 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Grocery shopping online

We've had good luck with Amazon Fresh, but my husband already had a prime
account.

He had to pester them before we got free delivery. They used to charge $15
for delivery and they had an ad that said it was free for prime members but
you had to email them; I believe it varies per region.

Anyway, he emailed, no luck. He called, no luck. But finally after
persisting his account was flagged so our deliveries are now free.

Amazon Fresh used to deliver in these huge green coolers which looked like
giant lunchboxes -- cardboard inside and green vinyl outside. They contained
dry ice -- watch out little fingers -- and your stuff in paper bags.

Now they skip the green lunchboxes and only dry ice for frozen items. They
just plop enormously heavy and very fragile bags on your doorstep after
ringing your bell. You haul it all inside, being careful the bags don't
tear!

My husband who is sighted goes through the bags for me to remove the dry
ice, and that protects my fingers so I can safely touch everything. But
occasionally some of it is hidden so I've gotten burned before.

Substitutions for us were frequent at first, not very frequent now. The
quality of the products is good, but many are organic and expensive so if
you want to spend less you have to search more.  However, if you take the
time and pay attention to price, you can avoid spending more than you did in
the grocery store. 

It's also important to know that an item is often cheaper through Amazon
pantry than it is through fresh. Tuna and dishwashing detergent for example
are cheaper.
Amazon pantry requires you spend $35 approximately -- you have to fill a
pantry box, but you can get most nonperishable items.  If you have a prime
account it's a cheaper way overall.

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Re: [CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

You cannot use Shipt unless you subscribe.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Monday, August 3, 2020 7:35 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Grocery shopping online

There is also a service called Shipt
They are similar to Instacart however, they seem to be more responsive if you 
have an issue with an order.
Also, they deliver from different stores than Instacart, at least in my area.
Johna

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http://www.benderconsult.com/careers/job-openings
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Email: jgrav...@benderconsult.com
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Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
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-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Grocery shopping online

I am not a fan of Whole Foods, the name gives me an idea that the products 
might not be what I am looking for. I tried Amazon Fresh, and I cannot complain 
about their delivery, but they required a subscription at the time, and many of 
their products are not from well-known brands.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Sunday, August 2, 2020 6:58 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Grocery shopping online

I have had good experiences with Instacart, and Amazon Prime with Whole Foods, 
as well. I am not a fan of Pea Pod.

Sent from my iPhone

> On Aug 2, 2020, at 6:28 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> When I shopped online, Peapod was my first choice, with an occasional 
> Instacart order. But when Peapod delivery situation became much worse in 
> March, when you were supposed to schedule a delivery 2 weeks in advance and 
> even that window closed quickly if you didn't catch it at exactly midnight 
> central time, I started using Instacart as my main service. Instacart also 
> had problems with delivery scheduling, but at least the situation was better 
> than with Peapod. And now that both services seem to have improved their 
> deliveries, I would still rather order from Instacart for a couple of 
> reasons. With Instacart, you are in total control of what product, if any, 
> you want as replacement if your original item is out of stock. With Peapod, 
> your choice is much more limited. I turned substitutions off in my Peapod 
> settings because if I allowed them, it would likely be up to the discretion 
> of Peapod personnel what will substitute an out-of-stock product. Besides, as 
> I said, their contactless delivery seems to be unavoidable.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Tiffany Jessen via Cookinginthedark
> Sent: Sunday, August 2, 2020 5:43 PM
> To: cookinginthedark@acbradio.org
> Cc: Tiffany Jessen 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Yes, Peapod is accessible. I have used it for something like 15 years now, 
> far before all the others started to deliver. Peapod is stop and shop, which 
> some say is more expensive than other groceries, but The service fee is less 
> than other services too, so it kind of balances out.  With sales, I usually 
> save at least $20 an order, so if the prices aren’t as good as other 
> locations it kind of balances out. I have no major fact pushing me to stay 
> with what I do or tempting me to leave, other than I am generally just too 
> lazy to start with another service and learning the most efficient 
> techniques. I can do a whole order in just a matter of minutes, based on 
> using my previously ordered list. I would say that the computer is a lot more 
> efficient than the tediousness of the app, but I say that about most things 
> in general, as the phone is never very powerfully efficient.  
> 
> Sent from my iPhone
> 
>> On Aug 2, 2020, at 5:26 PM, meward1954--- via Cookinginthedark 
>>  wrote:
>> 
>> So I guess that Peapod is accessible.  Who do they shop for?
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Immigrant via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Immigrant 
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> I always steer away from contactless delivery because I live in an 
>> apartment. I don't want a shopper or delivery person to drop my bags in the 
>> lobby or, worse yet, at the entrance of my building. I filled a cart on 
>> peapod.com a couple of weeks ago, but when I went to check out and realized 
>> the contactless delivery checkbox cannot be unchecked, I emptied the cart, 
>> 

Re: [CnD] Shopping Angel or Instacart

[Lisa Belville via Cookinginthedark]

They definitely can call you.?? I've had shoppers call me just before 
they check out to be sure the substitutions were acceptable.?? They also 
have to call to get directions because the apartment complex where I 
live has confusing addresses.?? So yes, they can definitely call you if 
you wish.?? Be aware that the area code used for the calls is not usually 
a local area code.?? I live in Southern Illinois and I've had area codes 
from Southern California, New York state and other places I can't think 
of. This is to preserve the privacy of the shopper, I think, but I'm not 
sure.?? Just to say that if you have a call blocker on your phone you 
could miss important texts and calls since they don't use local area 
codes for the calls.



Other services like Doordash do this, too.?? It was weird at first, but 
now I'm used to it.



Lisa




On 8/3/2020 11:59 AM, Regina Marie via Cookinginthedark wrote:

Yes. You pay when you order. You can explore the stores without making an
order. You can review your order and add and remove items. They will tell
you if there are limited quantities of anything in your order and you can
choose what they will substitute from some suggestions they give of
alternatives or choose to leave it off the list if it's out of stock. You
can communicate via text in real time while your shopper is at the store as
well. I'm not sure if they will call you because I chose to do text
messaging.


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
Wendy via Cookinginthedark
Sent: Sunday, August 02, 2020 4:00 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Shopping Angel or Instacart

Trying to understand Instacart.
You pay when you order?
Can you explore the stores through Instacart without paying a fee?
Wendy

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Re: [CnD] Using the microwave

[Lisa Belville via Cookinginthedark]

Yes, microwaves have come a long way in the past few years.  Mine is 
about 1200 watts and I can cook just about anything in it. There are 
rice and pasta cookers designed specifically for microwaves.  Same goes 
for steamers and bakeware.  I use silicone for baking and I have a 
silicone loaf pan as well as a silicone omelet maker that works very well.



Sometimes places like QVC will have grills and skillet like pans 
designed exclusively for the microwave.  I have one that's a roasting as 
well as a steaming pan.  These will actually brown the meat so it 
doesn't have that gray appearance the microwave can give meat.



I got one a few years ago that I can use for making a grilled cheese in 
the microwave.  It actually toasts and cooks the bread. The sandwitch 
needs to be turned as you would with a grilled cheese on the stove, but 
it's still a good thing to have.



Lisa




On 8/3/2020 10:09 AM, Deborah Armstrong via Cookinginthedark wrote:

If I can do it in the microwave, I will and I've experimented a lot.

You can sauté onions in just a tiny bit of water in the microwave. Heat, stir, 
heat a bit more, stir a bit more. You can steam vegies just with the water that 
clings to them after rinsing. You can cook pasta if you stir it and keep it 
covered.

You need one of those crisper dishes if you want to brown something, but most 
other cooking chores, I find easier to do in the microwave. Especially if I'm 
preparing something for oven baking or the crockpot, it's quicker to just use 
the microwave.

It's healthier too -- less grease than frying. Our breakfast is often a toasted 
English muffin with cheese and ham piled inside and microwaved for about twenty 
seconds.

Even if I'm making something on the stove I often preheat ingredients like milk 
or butter in the microwave to save cooking time so I'm dumping only hot 
ingredients in to the pot.

You can also scramble an egg in a coffee cup -- my niece makes muffins in the 
microwave in coffee cups and has promised to send me that recipe.

--Debee
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Re: [CnD] Grocery shopping online

[meward1954--- via Cookinginthedark]

I looked at Amazon Pantry.  It was just way too complicated.  It turned out
I would have to ad items I didn't really want to fill the box exactly.  What
happens if instead of $35 you spend 36, what about $35.50?  But maybe I will
look at it again.



-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 9:54 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Grocery shopping online

We've had good luck with Amazon Fresh, but my husband already had a prime
account.

He had to pester them before we got free delivery. They used to charge $15
for delivery and they had an ad that said it was free for prime members but
you had to email them; I believe it varies per region.

Anyway, he emailed, no luck. He called, no luck. But finally after
persisting his account was flagged so our deliveries are now free.

Amazon Fresh used to deliver in these huge green coolers which looked like
giant lunchboxes -- cardboard inside and green vinyl outside. They contained
dry ice -- watch out little fingers -- and your stuff in paper bags.

Now they skip the green lunchboxes and only dry ice for frozen items. They
just plop enormously heavy and very fragile bags on your doorstep after
ringing your bell. You haul it all inside, being careful the bags don't
tear!

My husband who is sighted goes through the bags for me to remove the dry
ice, and that protects my fingers so I can safely touch everything. But
occasionally some of it is hidden so I've gotten burned before.

Substitutions for us were frequent at first, not very frequent now. The
quality of the products is good, but many are organic and expensive so if
you want to spend less you have to search more.  However, if you take the
time and pay attention to price, you can avoid spending more than you did in
the grocery store. 

It's also important to know that an item is often cheaper through Amazon
pantry than it is through fresh. Tuna and dishwashing detergent for example
are cheaper.
Amazon pantry requires you spend $35 approximately -- you have to fill a
pantry box, but you can get most nonperishable items.  If you have a prime
account it's a cheaper way overall.

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Re: [CnD] ground turkey

[Regina Marie via Cookinginthedark]

Hi there. If you use this recipe, you will need to add a couple teaspoons or
maybe even a whole tablespoon of your favorite oil. I would use olive oil in
this, but you could use any vegetable oil. The fat content in ground turkey
is way different than pork.


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
Karen Delzer via Cookinginthedark
Sent: Sunday, August 02, 2020 4:12 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] ground turkey

Here's something I'm going to try. Up till now, I've used ground pork in
this recipe and we love it. But, my son gave us some ground turkey, so why
not give it a try here, right? So, see below and sub the ground turkey in
for the pork.

Breakfast Sausage

2 teaspoons dried sage
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried marjoram
* 1 tablespoon brown sugar
* 1/8 teaspoon crushed red pepper flakes
* 1 pinch ground cloves
* 2 pounds ground pork


1. In a small bowl, combine the sage, salt, ground black pepper, 
marjoram, brown sugar, crushed red pepper and cloves. Mix well.
2. Place the pork in a large bowl and add the mixed spices to it. 
Mix well with your hands and form into patties.
3. Saute the patties in a large skillet over medium high heat for 
5 minutes per side, or until internal pork temperature reaches 160 degrees F
(70 degrees

Karen





At 03:24 PM 8/2/2020, you wrote:
>Hi Drew. You can adapt most ground beef recipes to ground turkey. Just 
>remember to add a little extra seasoning to the ground turkey and maybe 
>a little nonstick spray or olive oil or other vegetable oil if you are 
>browning in a pan so it won't stick .
>
>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 Drew Hunthausen via Cookinginthedark
>Sent: Sunday, August 02, 2020 3:06 PM
>To: cookinginthedark@acbradio.org
>Cc: Drew Hunthausen 
>Subject: [CnD] ground turkey
>
>Hey list,
>
>Looking for your favorite ground turkey recipes. Crock pot, oven, stove 
>or whatever. Thanks so much!
>
>
>
>Drew Hunthausen
>
>The No Excuses Blind Guy
>
>#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
>
>& International Best Selling Author
>
>
>
>Get my free guide, The Five Keys To Living A No Excuses Life Filled 
>With Joy, Peace, and Prosperity!
>
>http://DrewsInspirations.com 
>
>
>
>To book Drew for your event go to
>
>http://bookdrew.com 
>
>(714) 296-7111
>
>
>
>With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
>
>http://NoExcusesBlindGuy.com
>
>
>
>
>
>
>
>
>
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Re: [CnD] Shopping Angel or Instacart

[Regina Marie via Cookinginthedark]

Yes. You pay when you order. You can explore the stores without making an
order. You can review your order and add and remove items. They will tell
you if there are limited quantities of anything in your order and you can
choose what they will substitute from some suggestions they give of
alternatives or choose to leave it off the list if it's out of stock. You
can communicate via text in real time while your shopper is at the store as
well. I'm not sure if they will call you because I chose to do text
messaging. 


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
Wendy via Cookinginthedark
Sent: Sunday, August 02, 2020 4:00 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Shopping Angel or Instacart

Trying to understand Instacart.
You pay when you order?
Can you explore the stores through Instacart without paying a fee?
Wendy

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Re: [CnD] Cooking Brown Rice in a rice cooker

[Tiffany H. Jessen via Cookinginthedark]

I just forwarded this message to a friend off list, and her reply was
interesting:


I do all the below, but I also add ice as part of the water when I put the
rice into the cooker. It softens it more quickly, something about
expanding/contracting molecules due to the cold... Use super-cold tap water
or water from the fridg, works just as well, really. Makes the soak time
more like 20 minutes instead of two hours.

I like to throw an herb into the rice while it's cooking, not much flavor,
but makes the house smell good.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the U.S. and
cookbooks published in America advise against it.

Turns out after further reading, I found out why; rinsing originally removed
field debris. Now that rice is prepared in factories, rinsing removes excess
starch which can make it sticky. The reason they advise against rinsing is
given is that here in America, rice is fortified with spray-on vitamins and
minerals which rinsing removes.

If you eat plenty of vegies you don't need the spray-on nutrients, so go
ahead and rinse it to remove the starch.

I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown
and 2 cups of water for white. I sprinkle in a little salt; that's all. I
then let it sit an hour or two. I've read this makes the rice better absorb
the liquid and this works especially well for brown; makes it less chewy.

I let the cooker do its thing; there's a sensor that knows when the water is
almost gone. Once it is back to just warming, I turn it off and let it set
ten minutes. Then I stir and cover again so it won't dry out and put it in
the fridge when it's cool enough.

I generally flavor it when I add other things -- for example I might
microwave it with garlic or curry and vegies. Or I might mix it with cumin
and add it to enchiladas. Or I might make a salad with cold rice, mayo,
vegies, spices, pickles -- yum. 

I have tried flavoring it in the cooker, but especially with brown rice, the
hull is so thick that most of the flavoring is lost.

--Debee

 
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Re: [CnD] Cooking Brown Rice in a rice cooker

[Deborah Armstrong via Cookinginthedark]

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the U.S. and 
cookbooks published in America advise against it.

Turns out after further reading, I found out why; rinsing originally removed 
field debris. Now that rice is prepared in factories, rinsing removes excess 
starch which can make it sticky. The reason they advise against rinsing is 
given is that here in America, rice is fortified with spray-on vitamins and 
minerals which rinsing removes.

If you eat plenty of vegies you don't need the spray-on nutrients, so go ahead 
and rinse it to remove the starch.

I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown and 
2 cups of water for white. I sprinkle in a little salt; that's all. I then let 
it sit an hour or two. I've read this makes the rice better absorb the liquid 
and this works especially well for brown; makes it less chewy.

I let the cooker do its thing; there's a sensor that knows when the water is 
almost gone. Once it is back to just warming, I turn it off and let it set ten 
minutes. Then I stir and cover again so it won't dry out and put it in the 
fridge when it's cool enough.

I generally flavor it when I add other things -- for example I might microwave 
it with garlic or curry and vegies. Or I might mix it with cumin and add it to 
enchiladas. Or I might make a salad with cold rice, mayo, vegies, spices, 
pickles -- yum. 

I have tried flavoring it in the cooker, but especially with brown rice, the 
hull is so thick that most of the flavoring is lost.

--Debee

 
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Re: [CnD] Using the microwave

[Deborah Armstrong via Cookinginthedark]

If I can do it in the microwave, I will and I've experimented a lot.

You can sauté onions in just a tiny bit of water in the microwave. Heat, stir, 
heat a bit more, stir a bit more. You can steam vegies just with the water that 
clings to them after rinsing. You can cook pasta if you stir it and keep it 
covered. 

You need one of those crisper dishes if you want to brown something, but most 
other cooking chores, I find easier to do in the microwave. Especially if I'm 
preparing something for oven baking or the crockpot, it's quicker to just use 
the microwave.

It's healthier too -- less grease than frying. Our breakfast is often a toasted 
English muffin with cheese and ham piled inside and microwaved for about twenty 
seconds. 

Even if I'm making something on the stove I often preheat ingredients like milk 
or butter in the microwave to save cooking time so I'm dumping only hot 
ingredients in to the pot.

You can also scramble an egg in a coffee cup -- my niece makes muffins in the 
microwave in coffee cups and has promised to send me that recipe.

--Debee
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Re: [CnD] Grocery shopping online

[Deborah Armstrong via Cookinginthedark]

We've had good luck with Amazon Fresh, but my husband already had a prime 
account.

He had to pester them before we got free delivery. They used to charge $15 for 
delivery and they had an ad that said it was free for prime members but you had 
to email them; I believe it varies per region.

Anyway, he emailed, no luck. He called, no luck. But finally after persisting 
his account was flagged so our deliveries are now free.

Amazon Fresh used to deliver in these huge green coolers which looked like 
giant lunchboxes -- cardboard inside and green vinyl outside. They contained 
dry ice -- watch out little fingers -- and your stuff in paper bags.

Now they skip the green lunchboxes and only dry ice for frozen items. They just 
plop enormously heavy and very fragile bags on your doorstep after ringing your 
bell. You haul it all inside, being careful the bags don't tear!

My husband who is sighted goes through the bags for me to remove the dry ice, 
and that protects my fingers so I can safely touch everything. But occasionally 
some of it is hidden so I've gotten burned before.

Substitutions for us were frequent at first, not very frequent now. The quality 
of the products is good, but many are organic and expensive so if you want to 
spend less you have to search more.  However, if you take the time and pay 
attention to price, you can avoid spending more than you did in the grocery 
store. 

It's also important to know that an item is often cheaper through Amazon pantry 
than it is through fresh. Tuna and dishwashing detergent for example are 
cheaper.
Amazon pantry requires you spend $35 approximately -- you have to fill a pantry 
box, but you can get most nonperishable items.  If you have a prime account 
it's a cheaper way overall.

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Re: [CnD] Italian Style Homemade Sausages With Cheese

[Pamela Fairchild via Cookinginthedark]

Oh, if you translated it I understand why you might have come up with
plastic wrap in translating. As has been suggested, parchment paper or foil
would be safer to eat from than plastic wrap even if that didn't melt. I
would be worried about plastic chemicals leaching into the food, but what do
I know? 
When I try this recipe, and I will, I'll put a couple of the sausages on a
pan, probably in a pie tin, lightly greased or sprayed with vegetable oil,
and cook them as a sample before continuing to cook the batch. That will
tell me if they tend to stick or not, how long my oven needs to cook them
properly, how well they stay together once cooked, how much they spread, and
more that I'm not remembering now. I can also adjust the spices before
continuing to cook them. At the same time I can cook a couple in the
microwave and discover whether or not I even need to use the oven at all.
Since, if I remember right, this recipe was both pork and turkey, it
shouldn't stick. But I may be mixing this up with another recipe that was
sent in. I didn't take time to check while writing this email. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 8:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Italian Style Homemade Sausages With Cheese

There is oven-safe plastic wrap, but I am wondering if foil wouldn't be a
better wrapper. I translated this recipe, and the words that literally mean
"food film" I translated as plastic wrap, but maybe foil is a better
alternative.

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Re: [CnD] Grocery shopping online

[Johna Gravitt via Cookinginthedark]

There is also a service called Shipt
They are similar to Instacart however, they seem to be more responsive if you 
have an issue with an order.
Also, they deliver from different stores than Instacart, at least in my area.
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 
Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Grocery shopping online

I am not a fan of Whole Foods, the name gives me an idea that the products 
might not be what I am looking for. I tried Amazon Fresh, and I cannot complain 
about their delivery, but they required a subscription at the time, and many of 
their products are not from well-known brands.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Sunday, August 2, 2020 6:58 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Grocery shopping online

I have had good experiences with Instacart, and Amazon Prime with Whole Foods, 
as well. I am not a fan of Pea Pod.

Sent from my iPhone

> On Aug 2, 2020, at 6:28 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> When I shopped online, Peapod was my first choice, with an occasional 
> Instacart order. But when Peapod delivery situation became much worse in 
> March, when you were supposed to schedule a delivery 2 weeks in advance and 
> even that window closed quickly if you didn't catch it at exactly midnight 
> central time, I started using Instacart as my main service. Instacart also 
> had problems with delivery scheduling, but at least the situation was better 
> than with Peapod. And now that both services seem to have improved their 
> deliveries, I would still rather order from Instacart for a couple of 
> reasons. With Instacart, you are in total control of what product, if any, 
> you want as replacement if your original item is out of stock. With Peapod, 
> your choice is much more limited. I turned substitutions off in my Peapod 
> settings because if I allowed them, it would likely be up to the discretion 
> of Peapod personnel what will substitute an out-of-stock product. Besides, as 
> I said, their contactless delivery seems to be unavoidable.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Tiffany Jessen via Cookinginthedark
> Sent: Sunday, August 2, 2020 5:43 PM
> To: cookinginthedark@acbradio.org
> Cc: Tiffany Jessen 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Yes, Peapod is accessible. I have used it for something like 15 years now, 
> far before all the others started to deliver. Peapod is stop and shop, which 
> some say is more expensive than other groceries, but The service fee is less 
> than other services too, so it kind of balances out.  With sales, I usually 
> save at least $20 an order, so if the prices aren’t as good as other 
> locations it kind of balances out. I have no major fact pushing me to stay 
> with what I do or tempting me to leave, other than I am generally just too 
> lazy to start with another service and learning the most efficient 
> techniques. I can do a whole order in just a matter of minutes, based on 
> using my previously ordered list. I would say that the computer is a lot more 
> efficient than the tediousness of the app, but I say that about most things 
> in general, as the phone is never very powerfully efficient.  
> 
> Sent from my iPhone
> 
>> On Aug 2, 2020, at 5:26 PM, meward1954--- via Cookinginthedark 
>>  wrote:
>> 
>> So I guess that Peapod is accessible.  Who do they shop for?
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Immigrant via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Immigrant 
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> I always steer away from contactless delivery because I live in an 
>> apartment. I don't want a shopper or delivery person to drop my bags in the 
>> lobby or, worse yet, at the entrance of my building. I filled a cart on 
>> peapod.com a couple of weeks ago, but when I went to check out and realized 
>> the contactless delivery checkbox cannot be unchecked, I emptied the cart, 
>> cancelled the whole process and logged into Instacart instead. They also 
>> currently do mostly contactless deliveries, but I am almost sure their 
>> shoppers will drop the bags by my apartment door and ring the bell.
>> 
>> -Original Message-
>> From: Cookinginthedark  On 

Re: [CnD] Shopping Angel or Instacart

[Johna Gravitt via Cookinginthedark]

I pay the monthly fee and one of the things I love is you can shop from more 
than one store and have it delivered same day.

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 
meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 8:27 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Shopping Angel or Instacart

You can explore all you want.  The reason you have to create an account is so 
they can know which stores they have in your area.  I explored a good deal 
before I bought. You pay the yearly fee, if you want to, to avoid getting 
charged for each delivery.  For us, it turned out to be cheaper in the long 
run.  



-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 6:13 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Shopping Angel or Instacart

You need to sign up. Only when you have an account, you can browse different 
stores available in your area. When you browse, you don't pay a thing. When you 
create your account, you put a credit or debit card on file. This card is 
charged for your purchases once you check out.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Sunday, August 2, 2020 7:00 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Shopping Angel or Instacart

Trying to understand Instacart.
You pay when you order?
Can you explore the stores through Instacart without paying a fee?
Wendy

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Re: [CnD] ground turkey Breakfast Sausage

[Nicole Massey via Cookinginthedark]

Yes, but olive oil is the healthiest cooking oil.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Sunday, August 02, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] ground turkey Breakfast Sausage

Ah, thanks ever so much for the heads-up! I hadn't thought of that. 
Fantastic! If I don't have olive oil, and I don't right now, can I use
anything?


Karen

At 05:34 PM 8/2/2020, you wrote:
>(I changed the subject to help threading)
>Note that ground turkey is a lot leaner than pork, so you'll need some
olive
>oil in the pan or they'll stick and crumble.
>
>Sent from my HAL 9000 in transit to Jupiter
>
>
>-Original Message-
>From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>Behalf Of Karen Delzer via Cookinginthedark
>Sent: Sunday, August 02, 2020 6:12 PM
>To: cookinginthedark@acbradio.org
>Cc: Karen Delzer 
>Subject: Re: [CnD] ground turkey
>
>Here's something I'm going to try. Up till now, I've used ground pork in
>this recipe and we love it. But, my son gave us some ground turkey, so why
>not give it a try here, right? So, see below and sub the ground turkey in
>for the pork.
>
>Breakfast Sausage
>
>2 teaspoons dried sage
> * 2 teaspoons salt
> * 1 teaspoon ground black pepper
> * 1/4 teaspoon dried marjoram
> * 1 tablespoon brown sugar
> * 1/8 teaspoon crushed red pepper flakes
> * 1 pinch ground cloves
> * 2 pounds ground pork
>
>
>1. In a small bowl, combine the sage, salt, ground black pepper,
>marjoram, brown sugar, crushed red pepper and cloves. Mix well.
>2. Place the pork in a large bowl and add the mixed spices to it.
>Mix well with your hands and form into patties.
>3. Saute the patties in a large skillet over medium high heat for
>5 minutes per side, or until internal pork temperature reaches 160 degrees
F
>(70 degrees
>
>Karen
>
>
>
>
>
>At 03:24 PM 8/2/2020, you wrote:
> >Hi Drew. You can adapt most ground beef recipes to ground turkey. Just
> >remember to add a little extra seasoning to the ground turkey and maybe
> >a little nonstick spray or olive oil or other vegetable oil if you are
> >browning in a pan so it won't stick .
> >
> >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 Drew Hunthausen via Cookinginthedark
> >Sent: Sunday, August 02, 2020 3:06 PM
> >To: cookinginthedark@acbradio.org
> >Cc: Drew Hunthausen 
> >Subject: [CnD] ground turkey
> >
> >Hey list,
> >
> >Looking for your favorite ground turkey recipes. Crock pot, oven, stove
> >or whatever. Thanks so much!
> >
> >
> >
> >Drew Hunthausen
> >
> >The No Excuses Blind Guy
> >
> >#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
> >
> >& International Best Selling Author
> >
> >
> >
> >Get my free guide, The Five Keys To Living A No Excuses Life Filled
> >With Joy, Peace, and Prosperity!
> >
> >http://DrewsInspirations.com 
> >
> >
> >
> >To book Drew for your event go to
> >
> >http://bookdrew.com 
> >
> >(714) 296-7111
> >
> >
> >
> >With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
> >
> >http://NoExcusesBlindGuy.com
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >___
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> >http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> >___
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>
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