[CnD] Restaurant-Style Black Beans
Restaurant-Style Black Beans serves 8-10 1 pound black beans, soaked overnight, then drained (if you don't have time to soak overnight, no problem. Here’s my quick soaking method: Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot) 6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor) 6 cloves garlic, smashed and chopped 1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes 1 tablespoon cumin 1 tablespoon chili powder The Directions. Use a 6-quart slow cooker. Soak your black beans overnight and drain (or use quick soaking method described above). I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try. Put the drained black beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine. I used bouillon cubes for my broth. If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these Mexican beans tasted salty to me, but Adam and the kids thought they just tasted "good"--- cover and cook in crockpot on low for 8 hours. If you live in a high altitude area, you may need to cook for longer. We're at sea level and my Mexican black beans were perfect at 8 hours. Enjoy!! steph P "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Mustard greens are hot. Other than that, they taste like greens. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 10, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] 5 Ground Mustard Substitutes I haven't seen mustard greens for a seriously long time. Some greens I like. Some I don't. If I can find mustard greens, I will try them. Diane -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 10, 2020 7:54 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] 5 Ground Mustard Substitutes No, I like them, too. I've had them in soups mostly. They have an interesting flavor, not like mustard at all imho. More Later, Dani On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
I haven't seen mustard greens for a seriously long time. Some greens I like. Some I don't. If I can find mustard greens, I will try them. Diane -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 10, 2020 7:54 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] 5 Ground Mustard Substitutes No, I like them, too. I've had them in soups mostly. They have an interesting flavor, not like mustard at all imho. More Later, Dani On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
In the Joann Fluke books, which are full of recipes, she often says about eggs, "just whip them up in a glass with a fork." A couple of years ago, I would have had to have gone out and gotten the types of whisks I don't have. The first one sounds like a balloon whisk. It is used in a flat beating motion like you would beat with a fork. The second and third types, I have not seen. There is actually a fourth. It is a flat balloon whisk. There is probably some specific purpose for it, but, I just saw one in a kitchen store and it must have jumped in my bag. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 7:03 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I have more trouble mixing the eggs in more shallow, wider containers, so I either use a fork, or put a lid on the glass and shake it like crazy, and get a little exercise in the process, or in the case of egg whites, use my electric mixer to stiffen them for whatever recipe, and to whatever amount called for. I have seen two kinds of whisks, well 3, actually and don't know what is what, or when to use which kind. One resembles a bunch of bent sticks, with layers outside in a sort of circle, and inside at certain points around the inside. I assume that is the balloon whisk that you use sort of like a spoon to mix things in the container. The second kind is more like a spring, sort of like a slinky, which brings back smiles, but the spring is graduated so as to be narrowest at the handle end and widest at the tip. To use this you move it up and down sort of like a plunger, and the spring compresses as you push down toward the bottom of the container. I have no idea what this kind is called, but if using it with eggs it needs to be soaked immediately in a glass of water to keep the egg from sticking inside and making it difficult to clean. The third is a plastic Tupperware sieve-like thing with holes in it that you swirl around in a bowl to force the ingredients to mix up. It sounds strange but works if you have the right container to use it in. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 10, 2020 4:43 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I agree about the thin surface working best. I use to use a fork to beat the egg. I have mini balloon whisks that are 8 to 9 inches long, and find they work even better than a fork. I use a dish wider and more shallow than a glass. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 4:26 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I find that when I crack an egg against another surface, the thinnest one possible works best. A mug is too thick, but a thin drinking glass with a sharper edge works well. Then I gently pull the egg apart where my crack is, and let the egg drop into the glass, where I scramble it with a fork. I used to use a spoon, but when a sighted person saw me do that, I was told how much easier it worked with a fork, and they were correct. If your glass is thin, the break will be thin and not likely to shed shell into the egg. The thicker the crack, the more likely there will be shell in it. The edge of a frying pan, the edge of a cupboard, and the edge of some bowls work well as egg breaking edges too. I like breaking the eggs over the kitchen sink so if the shells drip, or any egg spills, it can go down the drain, and I don't have cutting boards or trays to clean up after. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Sunday, August 9, 2020 10:25 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote: > Hi. > > I have many recipes that require eggs in them. I'd love to try them, > but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a Hello: This takes a little practice. I know a lot of sighted people crack an egg that way, with a knife. I usually give the egg a firm one time crack on the inside of my sink where the counter meets the sink. You should have two kind of equal parts that you can pull apart with your ghumbs.Don't turn your egg over with the holes until you find your bowl. Then you can pull the egg with your ghumbs and pour it in. Hope this helps. apart > knife, and I
Re: [CnD] 5 Ground Mustard Substitutes
No, I like them, too. I've had them in soups mostly. They have an interesting flavor, not like mustard at all imho. More Later, Dani On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
I have more trouble mixing the eggs in more shallow, wider containers, so I either use a fork, or put a lid on the glass and shake it like crazy, and get a little exercise in the process, or in the case of egg whites, use my electric mixer to stiffen them for whatever recipe, and to whatever amount called for. I have seen two kinds of whisks, well 3, actually and don't know what is what, or when to use which kind. One resembles a bunch of bent sticks, with layers outside in a sort of circle, and inside at certain points around the inside. I assume that is the balloon whisk that you use sort of like a spoon to mix things in the container. The second kind is more like a spring, sort of like a slinky, which brings back smiles, but the spring is graduated so as to be narrowest at the handle end and widest at the tip. To use this you move it up and down sort of like a plunger, and the spring compresses as you push down toward the bottom of the container. I have no idea what this kind is called, but if using it with eggs it needs to be soaked immediately in a glass of water to keep the egg from sticking inside and making it difficult to clean. The third is a plastic Tupperware sieve-like thing with holes in it that you swirl around in a bowl to force the ingredients to mix up. It sounds strange but works if you have the right container to use it in. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 10, 2020 4:43 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I agree about the thin surface working best. I use to use a fork to beat the egg. I have mini balloon whisks that are 8 to 9 inches long, and find they work even better than a fork. I use a dish wider and more shallow than a glass. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 4:26 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I find that when I crack an egg against another surface, the thinnest one possible works best. A mug is too thick, but a thin drinking glass with a sharper edge works well. Then I gently pull the egg apart where my crack is, and let the egg drop into the glass, where I scramble it with a fork. I used to use a spoon, but when a sighted person saw me do that, I was told how much easier it worked with a fork, and they were correct. If your glass is thin, the break will be thin and not likely to shed shell into the egg. The thicker the crack, the more likely there will be shell in it. The edge of a frying pan, the edge of a cupboard, and the edge of some bowls work well as egg breaking edges too. I like breaking the eggs over the kitchen sink so if the shells drip, or any egg spills, it can go down the drain, and I don't have cutting boards or trays to clean up after. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Sunday, August 9, 2020 10:25 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote: > Hi. > > I have many recipes that require eggs in them. I'd love to try them, > but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a Hello: This takes a little practice. I know a lot of sighted people crack an egg that way, with a knife. I usually give the egg a firm one time crack on the inside of my sink where the counter meets the sink. You should have two kind of equal parts that you can pull apart with your ghumbs.Don't turn your egg over with the holes until you find your bowl. Then you can pull the egg with your ghumbs and pour it in. Hope this helps. apart > knife, and I think I have that working. However, the problem occurs > when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. > > Have a blessed day and don't work too hard. > Kevin, my girlfriend Valerie, and furry Jilly > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG.
Re: [CnD] Dill Vinaigrette
Question mark usually means that a fraction is represented by a special character instead of being written as a number, and screen reader often do not recognize those characters and render them as question marks. If 1/2, 1/3, 1/4, etc. is written as a special character, they often turn up as question marks in a text. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 4:56 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Dill Vinaigrette Lisa, the last 5 ingredients have question marks for the amounts. Did you mean 1 teaspoon each? If so, I question that amount of pepper. It seems like too much. Or did those question marks mean for us to adjust the amounts of those ingredients to our liking? In which case I would still be at a loss to know how much to add. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 4:04 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Dill Vinaigrette Okay, this is the recipe I am making without the ground mustard. I have Dijon and basic yellow. I'll probably go with the Dijon and just adjust spices to compensate for the extra liquid. Unfortunately, I got the answers from you guys and my sister just as the Instacart shopper started shopping. At least I know for next time. Oh, and my sister says she uses ground or dry mustard all of the time. Who knew? Dill Vinaigrette Prep: 15 mins Total: 15 mins Servings: 2 Ingredients ¼ cup vegetable oil 2 tablespoons red wine vinegar 1?½ teaspoons white sugar ½ teaspoon dried dill weed ? teaspoon salt ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon dry mustard ? teaspoon ground black pepper Directions Step 1 In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Dill Vinaigrette
Lisa, the last 5 ingredients have question marks for the amounts. Did you mean 1 teaspoon each? If so, I question that amount of pepper. It seems like too much. Or did those question marks mean for us to adjust the amounts of those ingredients to our liking? In which case I would still be at a loss to know how much to add. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 4:04 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Dill Vinaigrette Okay, this is the recipe I am making without the ground mustard. I have Dijon and basic yellow. I'll probably go with the Dijon and just adjust spices to compensate for the extra liquid. Unfortunately, I got the answers from you guys and my sister just as the Instacart shopper started shopping. At least I know for next time. Oh, and my sister says she uses ground or dry mustard all of the time. Who knew? Dill Vinaigrette Prep: 15 mins Total: 15 mins Servings: 2 Ingredients ¼ cup vegetable oil 2 tablespoons red wine vinegar 1?½ teaspoons white sugar ½ teaspoon dried dill weed ? teaspoon salt ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon dry mustard ? teaspoon ground black pepper Directions Step 1 In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Help! Tofu!
If there is ever a reason to eat tofu, here it is, chocolate pie. Diane -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 10, 2020 4:34 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Help! Tofu! When I was going to summer camp as a kid, the Seventh-Day Adventist cook, a whiz in the kitchen, made a mud pie with firm tofu in it, blended with whatever chocolate filling she used. Tofu can be plain and bland-tasting if you cut some off the slab and have a taste. But it's an amazing chameleon, taking on the flavors of what it gets cooked with. I lost the recipe for the pie, so am sorry I can't send it. But that absulutely fabulous pie is one of my favorite memories about the camp. More Later, Dani On 8/9/20, Jude DaShiell via Cookinginthedark wrote: > Japanese even make desserts from tofu pudding varieties with flavored > syrup and fruit mixed in if memory serves. > > On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote: > >> Date: Mon, 27 Jul 2020 19:15:50 >> From: Linda S. via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Linda S. >> Subject: Re: [CnD] Help! Tofu! >> >> Hi Debbie: >> >> >> When my husband claimed that he was a vegetarian, I used to use this >> tofu in a stir-fry. I would saute the garlic and onions in sesame >> oil, or if I didn't have that I would use just regular oil. Then I >> would add brocollie, green beans, peppers, etc. I also used to make >> it like scrambled eggs just mash it up. It's also good in miso soup. >> >> Good luck. It is tasteless if you don't add anything. >> >> Linda >> >> On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote: >> > So here's the thing. I really hate Tofu! I've tried it in >> > restaurants where, presumably, they know what they are doing. And >> > to me, it always tasted like cardboard. >> > >> > But Walmart messed up our order and I ended up with two large >> > containers of extra-firm tofu. >> > >> > I tried to talk my husband in to feeding it to our dogs, but he >> > wants me to try cooking it and see if he likes it. >> > >> > What can you suggest I do with it that is simple, foolproof and >> > won't require another grocery order? Oh and that won't taste like cardboard! >> > >> > --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 >> >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Help! Tofu!
That recipe may turn up with an internet search, you're not the only one who enjoyed it and seventh day adventists I doubt hold their recipes as classified information. On Mon, 10 Aug 2020, Dani Pagador via Cookinginthedark wrote: > Date: Mon, 10 Aug 2020 16:34:01 > From: Dani Pagador via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Help! Tofu! > > When I was going to summer camp as a kid, the Seventh-Day Adventist > cook, a whiz in the kitchen, made a mud pie with firm tofu in it, > blended with whatever chocolate filling she used. Tofu can be plain > and bland-tasting if you cut some off the slab and have a taste. But > it's an amazing chameleon, taking on the flavors of what it gets > cooked with. I lost the recipe for the pie, so am sorry I can't send > it. But that absulutely fabulous pie is one of my favorite memories > about the camp. > > More Later, > Dani > > > > On 8/9/20, Jude DaShiell via Cookinginthedark > wrote: > > Japanese even make desserts from tofu pudding varieties with flavored > > syrup and fruit mixed in if memory serves. > > > > On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote: > > > >> Date: Mon, 27 Jul 2020 19:15:50 > >> From: Linda S. via Cookinginthedark > >> To: cookinginthedark@acbradio.org > >> Cc: Linda S. > >> Subject: Re: [CnD] Help! Tofu! > >> > >> Hi Debbie: > >> > >> > >> When my husband claimed that he was a vegetarian, I used to use this tofu > >> in a > >> stir-fry. I would saute the garlic and onions in sesame oil, or if I > >> didn't > >> have that I would use just regular oil. Then I would add brocollie, green > >> beans, peppers, etc. I also used to make it like scrambled eggs just mash > >> it > >> up. It's also good in miso soup. > >> > >> Good luck. It is tasteless if you don't add anything. > >> > >> Linda > >> > >> On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote: > >> > So here's the thing. I really hate Tofu! I've tried it in restaurants > >> > where, > >> > presumably, they know what they are doing. And to me, it always tasted > >> > like > >> > cardboard. > >> > > >> > But Walmart messed up our order and I ended up with two large containers > >> > of > >> > extra-firm tofu. > >> > > >> > I tried to talk my husband in to feeding it to our dogs, but he wants me > >> > to > >> > try cooking it and see if he likes it. > >> > > >> > What can you suggest I do with it that is simple, foolproof and won't > >> > require another grocery order? Oh and that won't taste like cardboard! > >> > > >> > --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 > >> > >> > > > > -- > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
I agree about the thin surface working best. I use to use a fork to beat the egg. I have mini balloon whisks that are 8 to 9 inches long, and find they work even better than a fork. I use a dish wider and more shallow than a glass. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 4:26 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I find that when I crack an egg against another surface, the thinnest one possible works best. A mug is too thick, but a thin drinking glass with a sharper edge works well. Then I gently pull the egg apart where my crack is, and let the egg drop into the glass, where I scramble it with a fork. I used to use a spoon, but when a sighted person saw me do that, I was told how much easier it worked with a fork, and they were correct. If your glass is thin, the break will be thin and not likely to shed shell into the egg. The thicker the crack, the more likely there will be shell in it. The edge of a frying pan, the edge of a cupboard, and the edge of some bowls work well as egg breaking edges too. I like breaking the eggs over the kitchen sink so if the shells drip, or any egg spills, it can go down the drain, and I don't have cutting boards or trays to clean up after. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Sunday, August 9, 2020 10:25 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote: > Hi. > > I have many recipes that require eggs in them. I'd love to try them, > but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a Hello: This takes a little practice. I know a lot of sighted people crack an egg that way, with a knife. I usually give the egg a firm one time crack on the inside of my sink where the counter meets the sink. You should have two kind of equal parts that you can pull apart with your ghumbs.Don't turn your egg over with the holes until you find your bowl. Then you can pull the egg with your ghumbs and pour it in. Hope this helps. apart > knife, and I think I have that working. However, the problem occurs > when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. > > Have a blessed day and don't work too hard. > Kevin, my girlfriend Valerie, and furry Jilly > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Help! Tofu!
When I was going to summer camp as a kid, the Seventh-Day Adventist cook, a whiz in the kitchen, made a mud pie with firm tofu in it, blended with whatever chocolate filling she used. Tofu can be plain and bland-tasting if you cut some off the slab and have a taste. But it's an amazing chameleon, taking on the flavors of what it gets cooked with. I lost the recipe for the pie, so am sorry I can't send it. But that absulutely fabulous pie is one of my favorite memories about the camp. More Later, Dani On 8/9/20, Jude DaShiell via Cookinginthedark wrote: > Japanese even make desserts from tofu pudding varieties with flavored > syrup and fruit mixed in if memory serves. > > On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote: > >> Date: Mon, 27 Jul 2020 19:15:50 >> From: Linda S. via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Linda S. >> Subject: Re: [CnD] Help! Tofu! >> >> Hi Debbie: >> >> >> When my husband claimed that he was a vegetarian, I used to use this tofu >> in a >> stir-fry. I would saute the garlic and onions in sesame oil, or if I >> didn't >> have that I would use just regular oil. Then I would add brocollie, green >> beans, peppers, etc. I also used to make it like scrambled eggs just mash >> it >> up. It's also good in miso soup. >> >> Good luck. It is tasteless if you don't add anything. >> >> Linda >> >> On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote: >> > So here's the thing. I really hate Tofu! I've tried it in restaurants >> > where, >> > presumably, they know what they are doing. And to me, it always tasted >> > like >> > cardboard. >> > >> > But Walmart messed up our order and I ended up with two large containers >> > of >> > extra-firm tofu. >> > >> > I tried to talk my husband in to feeding it to our dogs, but he wants me >> > to >> > try cooking it and see if he likes it. >> > >> > What can you suggest I do with it that is simple, foolproof and won't >> > require another grocery order? Oh and that won't taste like cardboard! >> > >> > --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 >> >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
I find that when I crack an egg against another surface, the thinnest one possible works best. A mug is too thick, but a thin drinking glass with a sharper edge works well. Then I gently pull the egg apart where my crack is, and let the egg drop into the glass, where I scramble it with a fork. I used to use a spoon, but when a sighted person saw me do that, I was told how much easier it worked with a fork, and they were correct. If your glass is thin, the break will be thin and not likely to shed shell into the egg. The thicker the crack, the more likely there will be shell in it. The edge of a frying pan, the edge of a cupboard, and the edge of some bowls work well as egg breaking edges too. I like breaking the eggs over the kitchen sink so if the shells drip, or any egg spills, it can go down the drain, and I don't have cutting boards or trays to clean up after. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Sunday, August 9, 2020 10:25 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote: > Hi. > > I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a Hello: This takes a little practice. I know a lot of sighted people crack an egg that way, with a knife. I usually give the egg a firm one time crack on the inside of my sink where the counter meets the sink. You should have two kind of equal parts that you can pull apart with your ghumbs.Don't turn your egg over with the holes until you find your bowl. Then you can pull the egg with your ghumbs and pour it in. Hope this helps. apart > knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. > > Have a blessed day and don't work too hard. > Kevin, my girlfriend Valerie, and furry Jilly > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Probably! LOL! Am I the only one who likes mustard greens? Pamela Fairchild ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] salmon
Because it is frozen, it will keep 4 or 5 days. So you should finish it by tomorrow, Tuesday. I can't imagine such a treat lasting nearly that long at my house. LOL! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Sunday, August 9, 2020 7:56 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] salmon Someone gave me salmon he caught in Lake Michigan. He froze it. Then grilled it for me Thursday. How long will this fish keep in the fridge? Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Dill Vinaigrette
Okay, this is the recipe I am making without the ground mustard. I have Dijon and basic yellow. I'll probably go with the Dijon and just adjust spices to compensate for the extra liquid. Unfortunately, I got the answers from you guys and my sister just as the Instacart shopper started shopping. At least I know for next time. Oh, and my sister says she uses ground or dry mustard all of the time. Who knew? Dill Vinaigrette Prep: 15 mins Total: 15 mins Servings: 2 Ingredients ¼ cup vegetable oil 2 tablespoons red wine vinegar 1?½ teaspoons white sugar ½ teaspoon dried dill weed ? teaspoon salt ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon dry mustard ? teaspoon ground black pepper Directions Step 1 In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] tomatoes
The hardest way is to make tomato sauce, or whatever you make when you can the tomatoes, but put it into the size containers you want to use them in for recipes, and freeze them. The easier thing to do is wash them, dry them thoroughly, then place them on cookie sheets to freeze. Then take them off the cookie sheets and put them into plastic freezer bags as whole tomatoes. Then put those in the freezer. You can remove as many as you want to use at one time. The recipes say to blanch them, but I never do and they keep fine. That is the most simple way. The in-between way is to make fresh salsa, however you like it, I don't cook mine. Then put it into containers and freeze it. If all else fails, interpretation, you still run out of room, plan to give some of the tomatoes away. Those of us who don't have gardens really appreciate the generosity. In fact, I count on tomatoes from my friends for my winter supply. The years when the crop is poor, I just buy canned varieties because I really dislike winter tomatoes that are "fresh" from the grocery stores. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Sunday, August 9, 2020 10:51 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] tomatoes I am getting garden tomatoes faster than I can eat them. What is the easiest way to freeze them? Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
So there isn't absolute agreement on what is a good substitute for ground mustard. Some of them say Dijon, some more authoritative looking people seem to say yellow. I guess you use the substitute you like. I don't like yellow, so I probably won't use it unless it's the only one in the fridge. I never knew all this about mustard. Am I the only one who likes mustard greens? -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 10, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] 5 Ground Mustard Substitutes Wow! Who'd have thunk!!! Great info here. Karen At 07:03 AM 8/10/2020, you wrote: > 5 Ground Mustard Substitutes > From The Spruce Eats > > Written by >Erin Huffstetler > Updated 07/09/20 >illustration showing substitutes for ground mustard The Spruce / Alison >Czinkota > In This Article > >Prepared Mustard >Mustard Seed >Other Substitutes >Need It? >If you need >ground mustard > for a recipe and there's none in your spice rack, there are several >things that you can use instead. What you choose will depend on the >dish and what you have available. >Prepared Mustard >That bottle of regular prepared mustard in your refrigerator door is >the best substitute for dry mustard in almost every recipe. It works >perfectly as a substitute in wet recipes like marinades, sauces, and >stews. Most mustards, particularly the classic yellow, are milder than >ground mustard, so a little adjustment is needed to achieve the >intended flavor. >Replace each teaspoon of ground mustard called for with one tablespoon >of prepared mustard. Then, omit one teaspoon of liquid from your recipe >to compensate for the extra liquid in the substitute. >Yellow mustard is your best bet, though most recipes will turn out just >fine with other common mustards like dijon or spicy brown. If you have >a really wild mustard-whole grain tarragon with shallots, for >example-be sure to consider how the flavor will work with the other ingredients in the recipe. >Before >using, make sure your mustard is still >fresh. >Mustard Seed >If you have a bottle of mustard seed in your pantry-you know, from that >one recipe you made last year-simply grind up some of the seeds to make >your own mustard. A coffee/spice grinder will do the job. This is an >especially good option if you are making a dry recipe like a spice rub. >Yellow mustard seeds > are the mildest, and they're the ones to use if you have them. Brown >mustard seeds are a bit spicier in flavor, and black mustard seeds are >the spiciest by far. You'll definitely want to use less in your recipe >if you need to use brown or black mustard seeds. > Other Substitutes >If you don't have any prepared mustard or mustard seeds on hand, you >can also use: >list of 3 items >Turmeric: Replace it measure for measure. >Turmeric > will give you the same yellow color and some of the same flavor notes >without the punch of mustard. And you don't have to worry about it >throwing your recipe off with added spiciness since turmeric is milder >than mustard. >Wasabi powder: It's spicier than mustard, so start with half as much >and give the recipe a taste before adding more. If you're trying to >work around a mustard allergy, be sure to check the label before using >wasabi-it sometimes contains dry mustard. >Horseradish powder: Horseradish is also spicier than mustard, so add >half as much and do a taste test to see if you want more. > >These substitutes may not be right for every recipe, so be sure to >consider if they'll be compatible with the other ingredients in your >recipe before you proceed. Sometimes the best thing to do when you're >out of an ingredient is to simply leave it out-especially if only a >small amount is called for. If your recipes includes lots of other >spices and flavorings, you might not even notice the dry mustard is >missing. > Do You Need to Buy Ground Mustard? >Recipes that call for ground mustard tend to be few and far between. >The prepared mustard substitute will probably do just fine in 75% of >the recipes that you come across. Unless you have a specific need for >ground mustard and will use it on a regular basis, you may be wasting >money by buying it. To put it into perspective, let's do a price >comparison: >list of 2 items >A 12-ounce bottle of yellow mustard can cost as little as $2. That >means each tablespoon costs around $.08. >A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each >jar yields about 12 teaspoons, which means each teaspoon costs about $.20. > >If you use a tablespoon of yellow mustard in place of each teaspoon of >dry mustard called for in your recipes, that's a possible 16-cent >savings each time you make the swap. Add in the fact that you'll have >one less spice bottle taking space in your pantry, and you may not want >to fool with ground mustard at all. >
Re: [CnD] Unsubscribing.
I will miss your contributions. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Wow! Who'd have thunk!!! Great info here. Karen At 07:03 AM 8/10/2020, you wrote: 5 Ground Mustard Substitutes From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry, and you may not want to fool with ground mustard at all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
As far as I know, Marie, you are correct. Any market has dry mustard in the spice section. Karen At 06:18 AM 8/10/2020, you wrote: Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got from Amazon, comes in a square metal container. I cannot remember the brand off the top of my head. Some of my recipes call for dry mustard, and because a previous home worker did not know what it is, I had to shop for it on Amazon to get exactly what I wanted. I don't think you can substitute Dijon (wet mustard) for dry. There is a difference, but I don't know how to explain it. Sorry. Marie On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi, all. > > > I'm making a dill vinaigrette that calls for dry mustard. > > > I've heard of ground mustard, and I have Dijon mustard. The one dry > mustard I've found at my local grocery store is in a 4 oz. jar. I > thought ground mustard was the same thing as dry, but apparently not. > > > Is there a huge difference? could I just use ground mustard instead? > It's cheaper by several dollars. > > > TIA for the help. > > > Lisa > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Red Velvet Cake Batter Fudge
Red Velvet Cake Batter Fudge Ingredients 3 cups red velvet cake mix 2 cups confectioners' sugar 10 tablespoons butter, cubed 5 tablespoons milk 3/4 cup white chocolate chips Sprinkles for decorating Instructions 1. Have ready a greased 8-inch square pan. 2. Sift together cake mix and confectioners' sugar in a large microwaveable bowl. 3. Add butter and milk, but do not stir. 4. Microwave on HIGH for 2 minutes. 5. Immediately remove from microwave and stir until mixture is blended and creamy. 6. Stir in chocolate chips, making sure they completely melt and blend in. 7. Press fudge into prepared pan, add sprinkles on top, if using, and refrigerate until set, about 2 hours. 8. Cut into squares. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Hi,Marie. I'm in the same boat most of the time. I wanted to get all of the ingredients because these are fresh, home grown cucumbers and I didn't want them to go bad before I had a chance to use them. I use the Amazon pantry, and most of the time their spices are cheaper and in smaller quantities that work for someone who lives alone and is on a budget. I also couldn't tell if the 4 oz. ground mustard was a powder or a liquid. Sometimes Instacart flakes out and that little piece of info is missing. On 8/10/2020 9:03 AM, Marie Rudys via Cookinginthedark wrote: OK, I get it, Lisa. When you don't have sighted help around all the time, I just went ahead and bought the more expensive item. A 4-ounce tin of dry mustard will last a long time, after all, you don't use more than a teaspoon or so in a recipe. $1.45; I will have to ask my new assistant if she can find a cheaper dry mustard elsewhere. Right now, though, Amazon is just about the best I can do for some of my stuff. Marie On Mon, Aug 10, 2020 at 6:29 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: Marie. Yes, I get that, but the only kind my store carries is by Coleman and it's about seven bucks for a 4 oz. container.?? The store's brand of ground mustard is much smaller, but only around $1.25. I'm guessing that the more expensive dry mustard is a courser grind than ground mustard.?? I've used ground mustard before, and it's a very fine powder. I usually try to stick to a recipe the first time I make it, but honestly, I probably won't use dry mustard in another recipe for quite a while, so I cant' really justify spending that much for something I'll only use once. On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got from Amazon, comes in a square metal container. I cannot remember the brand off the top of my head. Some of my recipes call for dry mustard, and because a previous home worker did not know what it is, I had to shop for it on Amazon to get exactly what I wanted. I don't think you can substitute Dijon (wet mustard) for dry. There is a difference, but I don't know how to explain it. Sorry. Marie On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
Helen, thanks for this.?? I feel better about subbing yellow or Dijon mustard now. I bet the ground mustard manufacturers wouldn't like how this article ended.?? Lisa On 8/10/2020 8:59 AM, Helen Whitehead via Cookinginthedark wrote: 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground??mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your??refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground??mustard called for with one??tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustard???whole grain tarragon??with shallots, for example???be sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantry???you know, from that one recipe you made last year???simply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabi???it sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it out???especially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across.??Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it.??To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry, and you may not want to fool with ground mustard at all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
I put the tip in the front of my hand nearer my fingers, and the large part nearer my palm, and then crack it soundly on the side of the bowl and move my hand over nearer to the center of the bowl. then, I make my hand go kind of concave so that the two parts of the egg will separate and drop their contents into the bowl. Karen At 07:23 PM 8/9/2020, you wrote: What I usually do is crack it on the side of a coffee mug lightly and then pull the two halves apart. Usually works out well for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you crack an egg and get it out of the shell without squashing it? Hi. I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. Have a blessed day and don't work too hard. Kevin, my girlfriend Valerie, and furry Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CAKE BATTER FUDGE
CAKE BATTER FUDGE Ingredients * 2 cups cake mix (any flavor desired)2 cups confectioners' sugar * 1/2 cup butter, cut into small pieces1/4 cup milk 2 tablespoons colored sprinkles (optional) Instructions 1. Have ready a greased 8-inch square pan. 2. Stir cake mix and confectioners' sugar in microwave safe bowl. 3. Add butter and milk to bowl, but do not stir. 4. Microwave on HIGH for 2 minutes. 5. Stir until well mixed. 6. Add sprinkles, if desired. 7. Spread in prepared pan. Refrigerate for one hour to set. 8. Cut and serve. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
You also have to take in to consideration the freshness of the egg. A fresh egg will crack more easily. On 8/10/2020 8:10 AM, meward1954--- via Cookinginthedark wrote: I guess there's more than one way for a blind person to crack an egg. I wouldn't even try to either crack it on the short side or use a knife. But if it works, it works. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 10, 2020 12:02 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I crack it in the center of a short side, with one stroke of a knife. That creates enough of a crack in the shell that I can carefully pull the two parts of the shell apart with my hands, while the egg falls into the bowl. -Original Message- From: Cookinginthedark On Behalf Of Richard Kuzma via Cookinginthedark Sent: Sunday, August 9, 2020 10:19 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? What I usually do is crack it on the side of a coffee mug lightly and then pull the two halves apart. Usually works out well for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you crack an egg and get it out of the shell without squashing it? Hi. I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. Have a blessed day and don't work too hard. Kevin, my girlfriend Valerie, and furry Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Never knew all this about rice cookers. We had one of those plastic ones with the water going in the bottom, a container for rice, a steamer basket, and a lid. You would cook vegetables or even boil eggs in the steamer without the piece where you put rice. It had a standard analog type timer on the front. I also had one of the metal kind with the pot and lid type structure and a strainer at the bottom that trapped and collected a lot of the starch. It had the lever that you pushed down to turn it on. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 10, 2020 10:06 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker I don't know about wild rice, but that information is probably on the bag (look at directionsforme). For brown rice, I found that older cookers I had didn't know when it was done. My last two cookers did. 2.5 cups water for 1 cup of brown rice worked for me fine. The other tip is to measure the water and rice and let it sit for an hour or so. The outer shell on brown rice is tough so it helps to soak the grains a bit before turning the cooker on. Lastly, the cooker will either turn off or go back to warm if the water evaporates. Old cookers had a timer built in. New ones use a temperature sensor. Once the water boils away the temperature rises above the boiling point which is how the cooker knows it's finished and also how a fire or burning or overheating is prevented. The way you can tell if your cooker turns completely off or goes to warm is to plug it in but don't push the lever down. If it's warm after a few minutes then that is it's default state once the lever pops up. There are new fancy cookers with buttons and settings. More confusing than helpful. Get cheap ones with a single lever. If it's down it's boiling the water; if it is up it is in its default state, either warm or off. --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
Re: [CnD] 5 Ground Mustard Substitutes
Yes, that's a great article. I've never worked with mustard seeds. I understand that you pop them sort of like popcorn. Intriguing. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 10, 2020 10:08 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] 5 Ground Mustard Substitutes Really great article. Useful, practical stuff. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 10:55 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] 5 Ground Mustard Substitutes Helen, Thank you for this mustard article. I learned so much from reading it. The most valuable thing I learned was that my leaving the mustard out all these years is an ok thing to do, especially if you don't like the mustard flavor. Also, I never considered that some people might have an allergy to mustard. I guess one can be allergic to literally anything though so that shouldn't have surprised me. I just hadn't stopped to consider a mustard allergy before. I'll be more careful about that in the future. I also learned that horseradish and mustard are two different plants. They certainly taste very much alike though in the hot varieties. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 10:00 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] 5 Ground Mustard Substitutes 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a
Re: [CnD] Question About Types Of Mustard
Whether you can substitute Dijon for dry mustard depends on what you are making. It obviously isn't going to work in a recipe for a dry rub on meat, for example, but if there are other wet ingredients, it might be fine. If you try and substitute Dijon, or any other wet kind of mustard for the dry, you will need quite a bit more. The ratio is 3 to 1. So one teaspoon of dry would be 1 tablespoon of Dijon. Or 1/4 teaspoon dry would be 3/4 teaspoon Dijon. This is what I thought from having to substitute it in recipes myself, and that is also what I found online. Everybody online agrees that if you don't have Dijon either, you can use stone ground or yellow. If you need it for a dry spice blend or rub, they all say you are out of luck. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, August 10, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Question About Types Of Mustard OK, I get it, Lisa. When you don't have sighted help around all the time, I just went ahead and bought the more expensive item. A 4-ounce tin of dry mustard will last a long time, after all, you don't use more than a teaspoon or so in a recipe. $1.45; I will have to ask my new assistant if she can find a cheaper dry mustard elsewhere. Right now, though, Amazon is just about the best I can do for some of my stuff. Marie On Mon, Aug 10, 2020 at 6:29 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Marie. > > > Yes, I get that, but the only kind my store carries is by Coleman and > it's about seven bucks for a 4 oz. container.?? The store's brand of > ground mustard is much smaller, but only around $1.25. > > > I'm guessing that the more expensive dry mustard is a courser grind > than ground mustard.?? I've used ground mustard before, and it's a > very fine powder. > > > I usually try to stick to a recipe the first time I make it, but > honestly, I probably won't use dry mustard in another recipe for quite > a while, so I cant' really justify spending that much for something > I'll only use once. > > > > On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: > > Dry mustard is not the same as Dijon mustard. Dry mustard, the one > > I got from Amazon, comes in a square metal container. I cannot > > remember the brand off the top of my head. Some of my recipes call > > for dry mustard, > and > > because a previous home worker did not know what it is, I had to > > shop for it on Amazon to get exactly what I wanted. > > > > I don't think you can substitute Dijon (wet mustard) for dry. There > > is a difference, but I don't know how to explain it. Sorry. > > > > Marie > > > > > > On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < > > cookinginthedark@acbradio.org> wrote: > > > >> Hi, all. > >> > >> > >> I'm making a dill vinaigrette that calls for dry mustard. > >> > >> > >> I've heard of ground mustard, and I have Dijon mustard. The one > >> dry mustard I've found at my local grocery store is in a 4 oz. jar. > >> I thought ground mustard was the same thing as dry, but apparently not. > >> > >> > >> Is there a huge difference? could I just use ground mustard instead? > >> It's cheaper by several dollars. > >> > >> > >> TIA for the help. > >> > >> > >> Lisa > >> > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Breaking an egg
We were all a little timid when we started. I think that the key is quick, not necessarily hard. You don't rub it around, you sort of smack it. I think it's a blow that you would definitely notice if it landed on your skin, but it wouldn't hurt you. -Original Message- From: Cookinginthedark On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:16 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: Re: [CnD] Breaking an egg Hi. Thanks for the wonderful instructions. I was squeezing the egg when I pulled it apart, so that explains what happened. I do have a question. Just how hard do I hit the egg against something? I'm afraid I'll be too hard, and causing a mess. I think I'm a little timid, though. Kevin -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Sunday, August 9, 2020 10:58 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Breaking an egg Using a mug is a good idea. That way, you have an edge that is sharp enough to break the shell which is right next to the place you want the egg to go. Hold the egg in your palm with the top of your hand facing up and your thumb on the bottom of the egg facing but not touching your index and/or pointer finger. Leave some space between your thumb tip and fingertips, and this is where the egg will hit the side of the mug. In other words, you will strike the bottom of the egg on the cup with your hand above the egg and your thumb and fingers supporting it from the bottom. You will not be squeezing the egg, just holding it in place and giving it a good whack. Your nondominant hand will guide you, locating the mug, making sure that the egg strikes the rim, helping you get the egg into the mug, etc. Now let's do it. To break the shell, strike the bottom of the egg that is between your thumb tip and fingertips on the rim of the mug. Then, make sure that the broken part of the egg is above the inside of the mug. Now pull the two broken halves of the egg shell apart from the bottom. You can do this with one hand or both,. You should be able to put the two pieces of the shell one inside the other with the bowl-shaped part facing down so that no egg gets all over the place on the way to the garbage. Keep your hand underneath it just in case. Also, at first, after you have broken the egg, you might very gently look in the bowl and make sure that there are no pieces of egg shell in the egg. Nobody wants to eat them, but no matter how many eggs you have cracked in a lifetime, you will sometimes get a little piece of shell in the egg. I know you can do this. Maybe practice with boiled eggs. You might be able to figure out where the problem is if you do that, even though they definitely feel different when you crack them. But I would be afraid that using a knife would make a mess. It is important to remember that you will not be squeezing the egg. It sounds like that could have ben the problem. I hope this helps. I spent some time trying to figure out exactly how I break an egg before writing this. -Original Message- From: Cookinginthedark On Behalf Of Richard Kuzma via Cookinginthedark Sent: Sunday, August 9, 2020 9:19 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? What I usually do is crack it on the side of a coffee mug lightly and then pull the two halves apart. Usually works out well for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you crack an egg and get it out of the shell without squashing it? Hi. I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. Have a blessed day and don't work too hard. Kevin, my girlfriend Valerie, and furry Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://eur06.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.or g%2Fmailman%2Flistinfo%2Fcookinginthedarkdata=02%7C01%7C%7C65fe331e3d98 496c89c308d83cd94e74%7C84df9e7fe9f640afb435%7C1%7C0%7C6373262513 00697926sdata=vb6Ex%2FAyaFRo0LGhrHFIOZNImuAAqm3Amz8qb9HzoQI%3Drese rved=0 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
Re: [CnD] 5 Ground Mustard Substitutes
Really great article. Useful, practical stuff. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, August 10, 2020 10:55 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] 5 Ground Mustard Substitutes Helen, Thank you for this mustard article. I learned so much from reading it. The most valuable thing I learned was that my leaving the mustard out all these years is an ok thing to do, especially if you don't like the mustard flavor. Also, I never considered that some people might have an allergy to mustard. I guess one can be allergic to literally anything though so that shouldn't have surprised me. I just hadn't stopped to consider a mustard allergy before. I'll be more careful about that in the future. I also learned that horseradish and mustard are two different plants. They certainly taste very much alike though in the hot varieties. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 10:00 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] 5 Ground Mustard Substitutes 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons,
Re: [CnD] Cooking Brown Rice in a rice cooker
I don't know about wild rice, but that information is probably on the bag (look at directionsforme). For brown rice, I found that older cookers I had didn't know when it was done. My last two cookers did. 2.5 cups water for 1 cup of brown rice worked for me fine. The other tip is to measure the water and rice and let it sit for an hour or so. The outer shell on brown rice is tough so it helps to soak the grains a bit before turning the cooker on. Lastly, the cooker will either turn off or go back to warm if the water evaporates. Old cookers had a timer built in. New ones use a temperature sensor. Once the water boils away the temperature rises above the boiling point which is how the cooker knows it's finished and also how a fire or burning or overheating is prevented. The way you can tell if your cooker turns completely off or goes to warm is to plug it in but don't push the lever down. If it's warm after a few minutes then that is it's default state once the lever pops up. There are new fancy cookers with buttons and settings. More confusing than helpful. Get cheap ones with a single lever. If it's down it's boiling the water; if it is up it is in its default state, either warm or off. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?
I guess there's more than one way for a blind person to crack an egg. I wouldn't even try to either crack it on the short side or use a knife. But if it works, it works. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 10, 2020 12:02 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? I crack it in the center of a short side, with one stroke of a knife. That creates enough of a crack in the shell that I can carefully pull the two parts of the shell apart with my hands, while the egg falls into the bowl. -Original Message- From: Cookinginthedark On Behalf Of Richard Kuzma via Cookinginthedark Sent: Sunday, August 9, 2020 10:19 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? What I usually do is crack it on the side of a coffee mug lightly and then pull the two halves apart. Usually works out well for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you crack an egg and get it out of the shell without squashing it? Hi. I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. Have a blessed day and don't work too hard. Kevin, my girlfriend Valerie, and furry Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
hello i...@newsreelmag.org and cnd family I don't like musterd at all On 8/10/20, Pamela Fairchild via Cookinginthedark wrote: > Helen, Thank you for this mustard article. I learned so much from reading > it. The most valuable thing I learned was that my leaving the mustard out > all these years is an ok thing to do, especially if you don't like the > mustard flavor. Also, I never considered that some people might have an > allergy to mustard. I guess one can be allergic to literally anything > though > so that shouldn't have surprised me. I just hadn't stopped to consider a > mustard allergy before. I'll be more careful about that in the future. > I also learned that horseradish and mustard are two different plants. They > certainly taste very much alike though in the hot varieties. Thank you! > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, August 10, 2020 10:00 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] 5 Ground Mustard Substitutes > > 5 Ground Mustard Substitutes > From The Spruce Eats > > Written by > Erin Huffstetler > Updated 07/09/20 > illustration showing substitutes for ground mustard The Spruce / Alison > Czinkota In This Article > > Prepared Mustard > Mustard Seed > Other Substitutes > Need It? > If you need > ground mustard > for a recipe and there's none in your spice rack, there are several things > that you can use instead. What you choose will depend on the dish and what > you have available. > Prepared Mustard > That bottle of regular prepared mustard in your refrigerator door is the > best substitute for dry mustard in almost every recipe. It works perfectly > as a substitute in wet recipes like marinades, sauces, and stews. Most > mustards, particularly the classic yellow, are milder than ground mustard, > so a little adjustment is needed to achieve the intended flavor. > Replace each teaspoon of ground mustard called for with one tablespoon of > prepared mustard. Then, omit one teaspoon of liquid from your recipe to > compensate for the extra liquid in the substitute. > Yellow mustard is your best bet, though most recipes will turn out just > fine > with other common mustards like dijon or spicy brown. If you have a really > wild mustard—whole grain tarragon with shallots, for example—be sure to > consider how the flavor will work with the other ingredients in the recipe. > Before > using, make sure your mustard is still > fresh. > Mustard Seed > If you have a bottle of mustard seed in your pantry—you know, from that one > recipe you made last year—simply grind up some of the seeds to make your > own > mustard. A coffee/spice grinder will do the job. This is an especially good > option if you are making a dry recipe like a spice rub. > Yellow mustard seeds > are the mildest, and they're the ones to use if you have them. Brown > mustard seeds are a bit spicier in flavor, and black mustard seeds are the > spiciest by far. You'll definitely want to use less in your recipe if you > need to use brown or black mustard seeds. > Other Substitutes > If you don't have any prepared mustard or mustard seeds on hand, you can > also use: > list of 3 items > Turmeric: Replace it measure for measure. > Turmeric > will give you the same yellow color and some of the same flavor notes > without the punch of mustard. And you don't have to worry about it throwing > your recipe off with added spiciness since turmeric is milder than mustard. > Wasabi powder: It's spicier than mustard, so start with half as much and > give the recipe a taste before adding more. If you're trying to work around > a mustard allergy, be sure to check the label before using wasabi—it > sometimes contains dry mustard. > Horseradish powder: Horseradish is also spicier than mustard, so add half > as > much and do a taste test to see if you want more. > > These substitutes may not be right for every recipe, so be sure to consider > if they'll be compatible with the other ingredients in your recipe before > you proceed. Sometimes the best thing to do when you're out of an > ingredient > is to simply leave it out—especially if only a small amount is called for. > If your recipes includes lots of other spices and flavorings, you might not > even notice the dry mustard is missing. > Do You Need to Buy Ground Mustard? > Recipes that call for ground mustard tend to be few and far between. The > prepared mustard substitute will probably do just fine in 75% of the > recipes > that you come across. Unless you have a specific need for ground mustard > and > will use it on a regular basis, you may be wasting money by buying it. To > put it into perspective, let's do a price comparison: > list of 2 items > A 12-ounce bottle of yellow mustard can cost as little as $2. That means > each tablespoon costs around $.08. > A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar > yields
Re: [CnD] 5 Ground Mustard Substitutes
Helen, Thank you for this mustard article. I learned so much from reading it. The most valuable thing I learned was that my leaving the mustard out all these years is an ok thing to do, especially if you don't like the mustard flavor. Also, I never considered that some people might have an allergy to mustard. I guess one can be allergic to literally anything though so that shouldn't have surprised me. I just hadn't stopped to consider a mustard allergy before. I'll be more careful about that in the future. I also learned that horseradish and mustard are two different plants. They certainly taste very much alike though in the hot varieties. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 10:00 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] 5 Ground Mustard Substitutes 5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry,
Re: [CnD] Question About Types Of Mustard
OK, I get it, Lisa. When you don't have sighted help around all the time, I just went ahead and bought the more expensive item. A 4-ounce tin of dry mustard will last a long time, after all, you don't use more than a teaspoon or so in a recipe. $1.45; I will have to ask my new assistant if she can find a cheaper dry mustard elsewhere. Right now, though, Amazon is just about the best I can do for some of my stuff. Marie On Mon, Aug 10, 2020 at 6:29 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Marie. > > > Yes, I get that, but the only kind my store carries is by Coleman and > it's about seven bucks for a 4 oz. container.?? The store's brand of > ground mustard is much smaller, but only around $1.25. > > > I'm guessing that the more expensive dry mustard is a courser grind than > ground mustard.?? I've used ground mustard before, and it's a very fine > powder. > > > I usually try to stick to a recipe the first time I make it, but > honestly, I probably won't use dry mustard in another recipe for quite a > while, so I cant' really justify spending that much for something I'll > only use once. > > > > On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: > > Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got > > from Amazon, comes in a square metal container. I cannot remember the > > brand off the top of my head. Some of my recipes call for dry mustard, > and > > because a previous home worker did not know what it is, I had to shop for > > it on Amazon to get exactly what I wanted. > > > > I don't think you can substitute Dijon (wet mustard) for dry. There is a > > difference, but I don't know how to explain it. Sorry. > > > > Marie > > > > > > On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < > > cookinginthedark@acbradio.org> wrote: > > > >> Hi, all. > >> > >> > >> I'm making a dill vinaigrette that calls for dry mustard. > >> > >> > >> I've heard of ground mustard, and I have Dijon mustard. The one dry > >> mustard I've found at my local grocery store is in a 4 oz. jar. I > >> thought ground mustard was the same thing as dry, but apparently not. > >> > >> > >> Is there a huge difference? could I just use ground mustard instead? > >> It's cheaper by several dollars. > >> > >> > >> TIA for the help. > >> > >> > >> Lisa > >> > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Colemans is English mustard, really packs a punch! Haven’t seen it in dry form, so imagine that a little bit would go along way, given how the non-dry form is :-) On Aug 10, 2020, at 9:29 AM, Lisa Belville via Cookinginthedark wrote: Marie. Yes, I get that, but the only kind my store carries is by Coleman and it's about seven bucks for a 4 oz. container.?? The store's brand of ground mustard is much smaller, but only around $1.25. I'm guessing that the more expensive dry mustard is a courser grind than ground mustard.?? I've used ground mustard before, and it's a very fine powder. I usually try to stick to a recipe the first time I make it, but honestly, I probably won't use dry mustard in another recipe for quite a while, so I cant' really justify spending that much for something I'll only use once. > On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: > Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got > from Amazon, comes in a square metal container. I cannot remember the > brand off the top of my head. Some of my recipes call for dry mustard, and > because a previous home worker did not know what it is, I had to shop for > it on Amazon to get exactly what I wanted. > > I don't think you can substitute Dijon (wet mustard) for dry. There is a > difference, but I don't know how to explain it. Sorry. > > Marie > > > On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Hi, all. >> >> >> I'm making a dill vinaigrette that calls for dry mustard. >> >> >> I've heard of ground mustard, and I have Dijon mustard. The one dry >> mustard I've found at my local grocery store is in a 4 oz. jar. I >> thought ground mustard was the same thing as dry, but apparently not. >> >> >> Is there a huge difference? could I just use ground mustard instead? >> It's cheaper by several dollars. >> >> >> TIA for the help. >> >> >> Lisa >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 5 Ground Mustard Substitutes
5 Ground Mustard Substitutes >From The Spruce Eats Written by Erin Huffstetler Updated 07/09/20 illustration showing substitutes for ground mustard The Spruce / Alison Czinkota In This Article Prepared Mustard Mustard Seed Other Substitutes Need It? If you need ground mustard for a recipe and there's none in your spice rack, there are several things that you can use instead. What you choose will depend on the dish and what you have available. Prepared Mustard That bottle of regular prepared mustard in your refrigerator door is the best substitute for dry mustard in almost every recipe. It works perfectly as a substitute in wet recipes like marinades, sauces, and stews. Most mustards, particularly the classic yellow, are milder than ground mustard, so a little adjustment is needed to achieve the intended flavor. Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard. Then, omit one teaspoon of liquid from your recipe to compensate for the extra liquid in the substitute. Yellow mustard is your best bet, though most recipes will turn out just fine with other common mustards like dijon or spicy brown. If you have a really wild mustardwhole grain tarragon with shallots, for examplebe sure to consider how the flavor will work with the other ingredients in the recipe. Before using, make sure your mustard is still fresh. Mustard Seed If you have a bottle of mustard seed in your pantryyou know, from that one recipe you made last yearsimply grind up some of the seeds to make your own mustard. A coffee/spice grinder will do the job. This is an especially good option if you are making a dry recipe like a spice rub. Yellow mustard seeds are the mildest, and they're the ones to use if you have them. Brown mustard seeds are a bit spicier in flavor, and black mustard seeds are the spiciest by far. You'll definitely want to use less in your recipe if you need to use brown or black mustard seeds. Other Substitutes If you don't have any prepared mustard or mustard seeds on hand, you can also use: list of 3 items Turmeric: Replace it measure for measure. Turmeric will give you the same yellow color and some of the same flavor notes without the punch of mustard. And you don't have to worry about it throwing your recipe off with added spiciness since turmeric is milder than mustard. Wasabi powder: It's spicier than mustard, so start with half as much and give the recipe a taste before adding more. If you're trying to work around a mustard allergy, be sure to check the label before using wasabiit sometimes contains dry mustard. Horseradish powder: Horseradish is also spicier than mustard, so add half as much and do a taste test to see if you want more. These substitutes may not be right for every recipe, so be sure to consider if they'll be compatible with the other ingredients in your recipe before you proceed. Sometimes the best thing to do when you're out of an ingredient is to simply leave it outespecially if only a small amount is called for. If your recipes includes lots of other spices and flavorings, you might not even notice the dry mustard is missing. Do You Need to Buy Ground Mustard? Recipes that call for ground mustard tend to be few and far between. The prepared mustard substitute will probably do just fine in 75% of the recipes that you come across. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison: list of 2 items A 12-ounce bottle of yellow mustard can cost as little as $2. That means each tablespoon costs around $.08. A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar yields about 12 teaspoons, which means each teaspoon costs about $.20. If you use a tablespoon of yellow mustard in place of each teaspoon of dry mustard called for in your recipes, that's a possible 16-cent savings each time you make the swap. Add in the fact that you'll have one less spice bottle taking space in your pantry, and you may not want to fool with ground mustard at all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Marie. Yes, I get that, but the only kind my store carries is by Coleman and it's about seven bucks for a 4 oz. container.?? The store's brand of ground mustard is much smaller, but only around $1.25. I'm guessing that the more expensive dry mustard is a courser grind than ground mustard.?? I've used ground mustard before, and it's a very fine powder. I usually try to stick to a recipe the first time I make it, but honestly, I probably won't use dry mustard in another recipe for quite a while, so I cant' really justify spending that much for something I'll only use once. On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got from Amazon, comes in a square metal container. I cannot remember the brand off the top of my head. Some of my recipes call for dry mustard, and because a previous home worker did not know what it is, I had to shop for it on Amazon to get exactly what I wanted. I don't think you can substitute Dijon (wet mustard) for dry. There is a difference, but I don't know how to explain it. Sorry. Marie On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got from Amazon, comes in a square metal container. I cannot remember the brand off the top of my head. Some of my recipes call for dry mustard, and because a previous home worker did not know what it is, I had to shop for it on Amazon to get exactly what I wanted. I don't think you can substitute Dijon (wet mustard) for dry. There is a difference, but I don't know how to explain it. Sorry. Marie On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi, all. > > > I'm making a dill vinaigrette that calls for dry mustard. > > > I've heard of ground mustard, and I have Dijon mustard. The one dry > mustard I've found at my local grocery store is in a 4 oz. jar. I > thought ground mustard was the same thing as dry, but apparently not. > > > Is there a huge difference? could I just use ground mustard instead? > It's cheaper by several dollars. > > > TIA for the help. > > > Lisa > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Unsubscribing.
Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 10, 2020 7:49 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Unsubscribing. To unsubscribe from the list, Send a message to: cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject field. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, August 9, 2020 1:51 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Unsubscribing. I need the e-mail to unsubscribe thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Breaking an egg
Yes, this is true.?? It's like any other cooking skill, it just takes practice. And, if your hands are clean, there's nothing wrong with reaching into your cup or bowl to feel if there are any egg shells.?? You can gently remove them and no one is the wiser. Once you've cracked a few eggs, you'll get familiar with how the yoke feels when it's sliding out of the shell so you'll have a good idea of how many, if any shells at all got into your egg yokes. Lisa On 8/10/2020 7:37 AM, diane.fann7--- via Cookinginthedark wrote: Hi, Kevin, If you are going to learn to cook, and you certainly can, you are going to make lots of messes right along with all the rest of us. You need a sharp, quick tap on the edge of a bowl or cup. Only way to know exactly how much of a tap is by cracking some eggs. A lot of cooking is getting a feel for what is called for. Diane -Original Message- From: Cookinginthedark On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: Re: [CnD] Breaking an egg Hi. Thanks for the wonderful instructions. I was squeezing the egg when I pulled it apart, so that explains what happened. I do have a question. Just how hard do I hit the egg against something? I'm afraid I'll be too hard, and causing a mess. I think I'm a little timid, though. Kevin -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Sunday, August 9, 2020 10:58 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Breaking an egg Using a mug is a good idea. That way, you have an edge that is sharp enough to break the shell which is right next to the place you want the egg to go. Hold the egg in your palm with the top of your hand facing up and your thumb on the bottom of the egg facing but not touching your index and/or pointer finger. Leave some space between your thumb tip and fingertips, and this is where the egg will hit the side of the mug. In other words, you will strike the bottom of the egg on the cup with your hand above the egg and your thumb and fingers supporting it from the bottom. You will not be squeezing the egg, just holding it in place and giving it a good whack. Your nondominant hand will guide you, locating the mug, making sure that the egg strikes the rim, helping you get the egg into the mug, etc. Now let's do it. To break the shell, strike the bottom of the egg that is between your thumb tip and fingertips on the rim of the mug. Then, make sure that the broken part of the egg is above the inside of the mug. Now pull the two broken halves of the egg shell apart from the bottom. You can do this with one hand or both,. You should be able to put the two pieces of the shell one inside the other with the bowl-shaped part facing down so that no egg gets all over the place on the way to the garbage. Keep your hand underneath it just in case. Also, at first, after you have broken the egg, you might very gently look in the bowl and make sure that there are no pieces of egg shell in the egg. Nobody wants to eat them, but no matter how many eggs you have cracked in a lifetime, you will sometimes get a little piece of shell in the egg. I know you can do this. Maybe practice with boiled eggs. You might be able to figure out where the problem is if you do that, even though they definitely feel different when you crack them. But I would be afraid that using a knife would make a mess. It is important to remember that you will not be squeezing the egg. It sounds like that could have ben the problem. I hope this helps. I spent some time trying to figure out exactly how I break an egg before writing this. -Original Message- From: Cookinginthedark On Behalf Of Richard Kuzma via Cookinginthedark Sent: Sunday, August 9, 2020 9:19 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? What I usually do is crack it on the side of a coffee mug lightly and then pull the two halves apart. Usually works out well for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you crack an egg and get it out of the shell without squashing it? Hi. I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. Have a blessed day and don't work too hard. Kevin,
Re: [CnD] Unsubscribing.
To unsubscribe from the list, Send a message to: cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject field. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, August 9, 2020 1:51 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Unsubscribing. I need the e-mail to unsubscribe thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Hi, Charis. thanks for that. I believe I'll just stick to the Dijon mustard I have and hope it turns out. Lisa On 8/10/2020 7:08 AM, Charis Austin via Cookinginthedark wrote: Lisa: This is the information I found when I did a Google search. This would probably depend on how spicy you want what you are making. The terms dry mustard, ground mustard, mustard flour, ground mustard seed and dry mustard powder all refer to the same thing. They refer to the ground seeds of any one of several species of mustard plant. Mustard powder has a hot flavor of varying strengths and is a versatile spice used in many meat, fish, chicken and vegetable dishes. The various types of mustard come from the different kinds of mustard plant. White or yellow mustard seeds are relatively large and the mildest in flavor. These are used in typical ballpark, yellow mustards. Brown or Asian mustard seeds are smaller and sharper in flavor; they are used in pickling and in producing European and Chinese mustards. Black mustard seeds are small and the most pungent of the three; they are not often seen since they are hard to grow and have been largely replaced in the market with the brown variety. Mustard seeds may also be blended together. English mustards, for example, typically use a combination of white and brown mustard seeds. The leaves of the mustard plant are called mustard greens and are used in some recipes. Mustard seeds may be stored for up to a year in a cool, dry place. Ground mustard or powdered mustard can be stored for up to six months. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Breaking an egg
Hi, Kevin, If you are going to learn to cook, and you certainly can, you are going to make lots of messes right along with all the rest of us. You need a sharp, quick tap on the edge of a bowl or cup. Only way to know exactly how much of a tap is by cracking some eggs. A lot of cooking is getting a feel for what is called for. Diane -Original Message- From: Cookinginthedark On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: Re: [CnD] Breaking an egg Hi. Thanks for the wonderful instructions. I was squeezing the egg when I pulled it apart, so that explains what happened. I do have a question. Just how hard do I hit the egg against something? I'm afraid I'll be too hard, and causing a mess. I think I'm a little timid, though. Kevin -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Sunday, August 9, 2020 10:58 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Breaking an egg Using a mug is a good idea. That way, you have an edge that is sharp enough to break the shell which is right next to the place you want the egg to go. Hold the egg in your palm with the top of your hand facing up and your thumb on the bottom of the egg facing but not touching your index and/or pointer finger. Leave some space between your thumb tip and fingertips, and this is where the egg will hit the side of the mug. In other words, you will strike the bottom of the egg on the cup with your hand above the egg and your thumb and fingers supporting it from the bottom. You will not be squeezing the egg, just holding it in place and giving it a good whack. Your nondominant hand will guide you, locating the mug, making sure that the egg strikes the rim, helping you get the egg into the mug, etc. Now let's do it. To break the shell, strike the bottom of the egg that is between your thumb tip and fingertips on the rim of the mug. Then, make sure that the broken part of the egg is above the inside of the mug. Now pull the two broken halves of the egg shell apart from the bottom. You can do this with one hand or both,. You should be able to put the two pieces of the shell one inside the other with the bowl-shaped part facing down so that no egg gets all over the place on the way to the garbage. Keep your hand underneath it just in case. Also, at first, after you have broken the egg, you might very gently look in the bowl and make sure that there are no pieces of egg shell in the egg. Nobody wants to eat them, but no matter how many eggs you have cracked in a lifetime, you will sometimes get a little piece of shell in the egg. I know you can do this. Maybe practice with boiled eggs. You might be able to figure out where the problem is if you do that, even though they definitely feel different when you crack them. But I would be afraid that using a knife would make a mess. It is important to remember that you will not be squeezing the egg. It sounds like that could have ben the problem. I hope this helps. I spent some time trying to figure out exactly how I break an egg before writing this. -Original Message- From: Cookinginthedark On Behalf Of Richard Kuzma via Cookinginthedark Sent: Sunday, August 9, 2020 9:19 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] How do you crack an egg and get it out of the shell without squashing it? What I usually do is crack it on the side of a coffee mug lightly and then pull the two halves apart. Usually works out well for me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Sunday, August 9, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you crack an egg and get it out of the shell without squashing it? Hi. I have many recipes that require eggs in them. I'd love to try them, but there's a problem. I can't get the egg out of the shell without making a mess. My girlfriend showed me how to crack the shell with a knife, and I think I have that working. However, the problem occurs when I try to pull the shell apart where I cracked it. Any ideas that would help me out? I'd love to surprise my GF with a prepared meal when she comes over. Have a blessed day and don't work too hard. Kevin, my girlfriend Valerie, and furry Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://eur06.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.or g%2Fmailman%2Flistinfo%2Fcookinginthedarkdata=02%7C01%7C%7C65fe331e3d98 496c89c308d83cd94e74%7C84df9e7fe9f640afb435%7C1%7C0%7C6373262513 00697926sdata=vb6Ex%2FAyaFRo0LGhrHFIOZNImuAAqm3Amz8qb9HzoQI%3Drese rved=0 ___ Cookinginthedark mailing list
Re: [CnD] Question About Types Of Mustard
Lisa: This is the information I found when I did a Google search. This would probably depend on how spicy you want what you are making. The terms dry mustard, ground mustard, mustard flour, ground mustard seed and dry mustard powder all refer to the same thing. They refer to the ground seeds of any one of several species of mustard plant. Mustard powder has a hot flavor of varying strengths and is a versatile spice used in many meat, fish, chicken and vegetable dishes. The various types of mustard come from the different kinds of mustard plant. White or yellow mustard seeds are relatively large and the mildest in flavor. These are used in typical ballpark, yellow mustards. Brown or Asian mustard seeds are smaller and sharper in flavor; they are used in pickling and in producing European and Chinese mustards. Black mustard seeds are small and the most pungent of the three; they are not often seen since they are hard to grow and have been largely replaced in the market with the brown variety. Mustard seeds may also be blended together. English mustards, for example, typically use a combination of white and brown mustard seeds. The leaves of the mustard plant are called mustard greens and are used in some recipes. Mustard seeds may be stored for up to a year in a cool, dry place. Ground mustard or powdered mustard can be stored for up to six months. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Question About Types Of Mustard
Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] salmon
No longer than three days; if you are not going to eat all of it, you can freeze it. Marie On Mon, Aug 10, 2020 at 4:04 AM Marilyn Pennington via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I wouldn't keep any longer than three days either. > > -Original Message- > From: Cookinginthedark On Behalf > Of > Karen Delzer via Cookinginthedark > Sent: Sunday, August 9, 2020 9:39 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] salmon > > I could be really wrong here, but I'm thinking no longer than three days. > > Karen > > > At 04:58 PM 8/9/2020, you wrote: > >Someone gave me salmon he caught in Lake Michigan. He froze it. Then > >grilled it for me Thursday. How long will this fish keep in the fridge? > Thanks. > >Wendy > > > >___ > >Cookinginthedark mailing list > >Cookinginthedark@acbradio.org > >http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] salmon
I wouldn't keep any longer than three days either. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Sunday, August 9, 2020 9:39 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] salmon I could be really wrong here, but I'm thinking no longer than three days. Karen At 04:58 PM 8/9/2020, you wrote: >Someone gave me salmon he caught in Lake Michigan. He froze it. Then >grilled it for me Thursday. How long will this fish keep in the fridge? Thanks. >Wendy > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
