Re: [CnD] carrot cake
I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I’d be lucky to use half the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > the amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] carrot cake
Pecans, walnuts. As long as you have lots of either or both. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:02 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I’d be lucky to use half the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > the amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lock-lid saucepan
We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --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
Re: [CnD] carrot cake
I like lots of nuts in carrot cake. The thing I don't like there is raisins, but lots of people love them. I guess it comes down to taste. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 24, 2020 11:05 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] carrot cake Pecans, walnuts. As long as you have lots of either or both. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:02 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I’d be lucky to use half the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > the amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] carrot cake
I would happily substitute figs for raisins since raisins are dehydrated grapes. Nuts in cakes I very much like along with cinnamon. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 12:20:28 > From: meward1954--- via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] carrot cake > > I like lots of nuts in carrot cake. The thing I don't like there is raisins, > but lots of people love them. I guess it comes down to taste. > > -Original Message- > From: Cookinginthedark On Behalf Of > diane.fann7--- via Cookinginthedark > Sent: Monday, August 24, 2020 11:05 AM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] carrot cake > > Pecans, walnuts. As long as you have lots of either or both. > > -Original Message- > From: Cookinginthedark On Behalf Of > meward1954--- via Cookinginthedark > Sent: Monday, August 24, 2020 12:02 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] carrot cake > > I usually substitute pecans for walnuts. My husband has trouble with > walnuts. I like them, but good Texans use more pecans anyway. > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Kathy Brandt via Cookinginthedark > Sent: Sunday, August 23, 2020 5:47 PM > To: cookinginthedark@acbradio.org > Cc: Kathy Brandt > Subject: Re: [CnD] carrot cake > > Will be interested in knowing how it turns out. Me, I?d be lucky to use half > the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a > pineapple fan, but would maybe add a little more liquid to make up for no > juice if I were using. > > > > On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark > wrote: > > I usually use DH carrot cake mix. I like this recipe and will try it. The two > cups walnuts is correct, and I would put at least that many. I will probably > add dried, unsweetened coconut flakes. I will use the cardamom. > > Diane > > -Original Message- > From: Cookinginthedark On Behalf Of > Jody M via Cookinginthedark > Sent: Sunday, August 23, 2020 8:07 AM > To: cookinginthedark@acbradio.org > Cc: Jody M <1973j...@gmail.com> > Subject: Re: [CnD] carrot cake > > good morning, maybe I missed something. What is the temperature and how long > do you bake this cake? > > Sent from my iPhone > > > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > > wrote: > > > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > > the amount of walnuts correct? > > 2 cups sugar > > 3 eggs > > ? cup vegetable oil (not canola or olive) > > 1 tsp. vanilla > > ? cup sour cream/yogurt > > 2 tsp. baking soda > > 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon > > 20 oz. crushed pineapple & juice > > Question:2 cups chopped walnuts > > 2 ? cups flour > > 2 cups packed grated carrots > > 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 > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > 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] carrot cake
I would think dates might be good if they were chopped up fine. One of the reasons I bake carrot cake is because most of them you buy have nothing in them. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Monday, August 24, 2020 12:33 PM To: meward1954--- via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] carrot cake I would happily substitute figs for raisins since raisins are dehydrated grapes. Nuts in cakes I very much like along with cinnamon. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 12:20:28 > From: meward1954--- via Cookinginthedark > > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] carrot cake > > I like lots of nuts in carrot cake. The thing I don't like there is raisins, > but lots of people love them. I guess it comes down to taste. > > -Original Message- > From: Cookinginthedark On > Behalf Of diane.fann7--- via Cookinginthedark > Sent: Monday, August 24, 2020 11:05 AM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] carrot cake > > Pecans, walnuts. As long as you have lots of either or both. > > -Original Message- > From: Cookinginthedark On > Behalf Of meward1954--- via Cookinginthedark > Sent: Monday, August 24, 2020 12:02 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] carrot cake > > I usually substitute pecans for walnuts. My husband has trouble with > walnuts. I like them, but good Texans use more pecans anyway. > > > > -Original Message- > From: Cookinginthedark On > Behalf Of Kathy Brandt via Cookinginthedark > Sent: Sunday, August 23, 2020 5:47 PM > To: cookinginthedark@acbradio.org > Cc: Kathy Brandt > Subject: Re: [CnD] carrot cake > > Will be interested in knowing how it turns out. Me, I?d be lucky to use half > the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a > pineapple fan, but would maybe add a little more liquid to make up for no > juice if I were using. > > > > On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark > wrote: > > I usually use DH carrot cake mix. I like this recipe and will try it. The two > cups walnuts is correct, and I would put at least that many. I will probably > add dried, unsweetened coconut flakes. I will use the cardamom. > > Diane > > -Original Message- > From: Cookinginthedark On > Behalf Of Jody M via Cookinginthedark > Sent: Sunday, August 23, 2020 8:07 AM > To: cookinginthedark@acbradio.org > Cc: Jody M <1973j...@gmail.com> > Subject: Re: [CnD] carrot cake > > good morning, maybe I missed something. What is the temperature and how long > do you bake this cake? > > Sent from my iPhone > > > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > > wrote: > > > > This carrot cake recipe is from one of the Joanna Fluke mysteries. > > Is the amount of walnuts correct? > > 2 cups sugar > > 3 eggs > > ? cup vegetable oil (not canola or olive) > > 1 tsp. vanilla > > ? cup sour cream/yogurt > > 2 tsp. baking soda > > 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon > > 20 oz. crushed pineapple & juice > > Question:2 cups chopped walnuts > > 2 ? cups flour > > 2 cups packed grated carrots > > 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 > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > 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] Lock-lid saucepan
Happy Monday: I love the suggestion of practicing these skills. I've used oth methods and and comfortable doing them both. One thing to watch is if you are using boiling water to fill the colendar turn your head to the side a little so that the steam doesn't come un in to your face. On another note, my husband bought the locklid pan from Walmart. Although it is a full likd, half of it is open so that the holes just go on one half of the pan. I do not like this pan. He said that our old good locklid was getting old, so he used it to plant something. Brat that he is! I love him so much, but sometimes ...! Anyway, there is my two cents. (smile) Everyone have a nice week. On 8/24/2020 9:18 AM, meward1954--- via Cookinginthedark wrote: We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --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] carrot cake
You can also substitute applesauce for oil in this recipe. On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote: I would happily substitute figs for raisins since raisins are dehydrated grapes. Nuts in cakes I very much like along with cinnamon. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: Date: Mon, 24 Aug 2020 12:20:28 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I like lots of nuts in carrot cake. The thing I don't like there is raisins, but lots of people love them. I guess it comes down to taste. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 24, 2020 11:05 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] carrot cake Pecans, walnuts. As long as you have lots of either or both. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:02 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I?d be lucky to use half the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark wrote: This carrot cake recipe is from one of the Joanna Fluke mysteries. Is the amount of walnuts correct? 2 cups sugar 3 eggs ? cup vegetable oil (not canola or olive) 1 tsp. vanilla ? cup sour cream/yogurt 2 tsp. baking soda 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon 20 oz. crushed pineapple & juice Question:2 cups chopped walnuts 2 ? cups flour 2 cups packed grated carrots 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] carrot cake
I'd substitute mayonaise rather than apple sauce since that's more protein and less carbs. On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 12:41:05 > From: Linda S. via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] carrot cake > > You can also substitute applesauce for oil in this recipe. > > On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote: > > I would happily substitute figs for raisins since raisins are dehydrated > > grapes. > > Nuts in cakes I very much like along with cinnamon. > > > > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > > > >> Date: Mon, 24 Aug 2020 12:20:28 > >> From: meward1954--- via Cookinginthedark > >> To: cookinginthedark@acbradio.org > >> Cc: meward1...@gmail.com > >> Subject: Re: [CnD] carrot cake > >> > >> I like lots of nuts in carrot cake. The thing I don't like there is > >> raisins, but lots of people love them. I guess it comes down to taste. > >> > >> -Original Message- > >> From: Cookinginthedark On Behalf Of > >> diane.fann7--- via Cookinginthedark > >> Sent: Monday, August 24, 2020 11:05 AM > >> To: cookinginthedark@acbradio.org > >> Cc: diane.fa...@gmail.com > >> Subject: Re: [CnD] carrot cake > >> > >> Pecans, walnuts. As long as you have lots of either or both. > >> > >> -Original Message- > >> From: Cookinginthedark On Behalf Of > >> meward1954--- via Cookinginthedark > >> Sent: Monday, August 24, 2020 12:02 PM > >> To: cookinginthedark@acbradio.org > >> Cc: meward1...@gmail.com > >> Subject: Re: [CnD] carrot cake > >> > >> I usually substitute pecans for walnuts. My husband has trouble with > >> walnuts. I like them, but good Texans use more pecans anyway. > >> > >> > >> > >> -Original Message- > >> From: Cookinginthedark On Behalf Of > >> Kathy Brandt via Cookinginthedark > >> Sent: Sunday, August 23, 2020 5:47 PM > >> To: cookinginthedark@acbradio.org > >> Cc: Kathy Brandt > >> Subject: Re: [CnD] carrot cake > >> > >> Will be interested in knowing how it turns out. Me, I?d be lucky to use > >> half the walnuts; I?ve never seen that much in a carrot cake, and I?m not > >> really a pineapple fan, but would maybe add a little more liquid to make up > >> for no juice if I were using. > >> > >> > >> > >> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark > >> wrote: > >> > >> I usually use DH carrot cake mix. I like this recipe and will try it. The > >> two cups walnuts is correct, and I would put at least that many. I will > >> probably add dried, unsweetened coconut flakes. I will use the cardamom. > >> > >> Diane > >> > >> -Original Message- > >> From: Cookinginthedark On Behalf Of > >> Jody M via Cookinginthedark > >> Sent: Sunday, August 23, 2020 8:07 AM > >> To: cookinginthedark@acbradio.org > >> Cc: Jody M <1973j...@gmail.com> > >> Subject: Re: [CnD] carrot cake > >> > >> good morning, maybe I missed something. What is the temperature and how > >> long do you bake this cake? > >> > >> Sent from my iPhone > >> > >>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > >>> wrote: > >>> > >>> This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > >>> the amount of walnuts correct? > >>> 2 cups sugar > >>> 3 eggs > >>> ? cup vegetable oil (not canola or olive) > >>> 1 tsp. vanilla > >>> ? cup sour cream/yogurt > >>> 2 tsp. baking soda > >>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon > >>> 20 oz. crushed pineapple & juice > >>> Question:2 cups chopped walnuts > >>> 2 ? cups flour > >>> 2 cups packed grated carrots > >>> 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 > >> > >> > >> -- > >> This email has been checked for viruses by AVG. > >> https://www.avg.com > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://ac
[CnD] Homemade taco seasoning
I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade taco seasoning
Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldn’t completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Homemade taco seasoning
I saw another recipe for it just now after a Google search, but I have not tried that one. That recipe had more cumin. I was fine with this recipe. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:21 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Homemade taco seasoning Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: > I like this better than the store bought kind. I think I will double > or quadruple this next time because it is only enough for a couple of recipes. > I used about half of it to substitute for one packet. Ingredients are > only a guideline, of course. > > > > 1 tablespoon chili powder > > ¼ teaspoon garlic powder > > ¼ teaspoon onion powder > > ¼ teaspoon crushed red pepper flakes > > ¼ teaspoon dried oregano > > ¼ teaspoon paprika > > 1-1/2 teaspoon ground cumin > > 1 teaspoon sea salt > > > > Mix all ingredients and store in container with tight lid. > > > > Notes on Salt: If doubling or quadrupling, I wouldn’t completely > double or quadruple the salt. If on a low-sodium diet requested by > physician, you can reduce the salt. Sea salt is still salt, after > all. But if you leave it out altogether, this will be susceptible to > clumping. > > > > ___ > 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] Homemade taco seasoning
I liked pico de gallo piquante sauce better than any of those salsas now marketed. If you're in WalMart, some idiot manufacturers mis-labeled jars of jalapinio peppers as nachos. So if you can't find your jalapinios, that's why. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 13:00:05 > From: meward1954--- via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Homemade taco seasoning > > I like this better than the store bought kind. I think I will double or > quadruple this next time because it is only enough for a couple of recipes. > I used about half of it to substitute for one packet. Ingredients are only > a guideline, of course. > > > > 1 tablespoon chili powder > > ? teaspoon garlic powder > > ? teaspoon onion powder > > ? teaspoon crushed red pepper flakes > > ? teaspoon dried oregano > > ? teaspoon paprika > > 1-1/2 teaspoon ground cumin > > 1 teaspoon sea salt > > > > Mix all ingredients and store in container with tight lid. > > > > Notes on Salt: If doubling or quadrupling, I wouldn?t completely double or > quadruple the salt. If on a low-sodium diet requested by physician, you can > reduce the salt. Sea salt is still salt, after all. But if you leave it > out altogether, this will be susceptible to clumping. > > > > ___ > 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] Homemade taco seasoning
My favorite for putting on eggs, or meat is called tapatillo. But again, it's full of salt, and is pretty hot. Has tons of flavor though, and I also like ciracha; sorry for the spelling. On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote: I liked pico de gallo piquante sauce better than any of those salsas now marketed. If you're in WalMart, some idiot manufacturers mis-labeled jars of jalapinio peppers as nachos. So if you can't find your jalapinios, that's why. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: Date: Mon, 24 Aug 2020 13:00:05 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Homemade taco seasoning I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ? teaspoon garlic powder ? teaspoon onion powder ? teaspoon crushed red pepper flakes ? teaspoon dried oregano ? teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldn?t completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Homemade taco seasoning
It is spelled sriracha. Sometimes it is also called rooster sauce. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:29 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Homemade taco seasoning My favorite for putting on eggs, or meat is called tapatillo. But again, it's full of salt, and is pretty hot. Has tons of flavor though, and I also like ciracha; sorry for the spelling. On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote: > I liked pico de gallo piquante sauce better than any of those salsas > now marketed. > If you're in WalMart, some idiot manufacturers mis-labeled jars of > jalapinio peppers as nachos. So if you can't find your jalapinios, > that's why. > > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > >> Date: Mon, 24 Aug 2020 13:00:05 >> From: meward1954--- via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: [CnD] Homemade taco seasoning >> >> I like this better than the store bought kind. I think I will double >> or quadruple this next time because it is only enough for a couple of recipes. >> I used about half of it to substitute for one packet. Ingredients >> are only a guideline, of course. >> >> >> >> 1 tablespoon chili powder >> >> ? teaspoon garlic powder >> >> ? teaspoon onion powder >> >> ? teaspoon crushed red pepper flakes >> >> ? teaspoon dried oregano >> >> ? teaspoon paprika >> >> 1-1/2 teaspoon ground cumin >> >> 1 teaspoon sea salt >> >> >> >> Mix all ingredients and store in container with tight lid. >> >> >> >> Notes on Salt: If doubling or quadrupling, I wouldn?t completely >> double or quadruple the salt. If on a low-sodium diet requested by >> physician, you can reduce the salt. Sea salt is still salt, after >> all. But if you leave it out altogether, this will be susceptible to clumping. >> >> >> >> ___ >> 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] Homemade taco seasoning
Really! The things you can learn; something new every day. On 8/24/2020 10:30 AM, meward1954--- via Cookinginthedark wrote: It is spelled sriracha. Sometimes it is also called rooster sauce. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:29 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Homemade taco seasoning My favorite for putting on eggs, or meat is called tapatillo. But again, it's full of salt, and is pretty hot. Has tons of flavor though, and I also like ciracha; sorry for the spelling. On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote: I liked pico de gallo piquante sauce better than any of those salsas now marketed. If you're in WalMart, some idiot manufacturers mis-labeled jars of jalapinio peppers as nachos. So if you can't find your jalapinios, that's why. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: Date: Mon, 24 Aug 2020 13:00:05 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Homemade taco seasoning I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ? teaspoon garlic powder ? teaspoon onion powder ? teaspoon crushed red pepper flakes ? teaspoon dried oregano ? teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldn?t completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Tex Mex Corn Casserole
Now that we are on the Gringo-Mex theme, here's another casserole that I used to make at Thanksgiving. Mexican Corn Casserole 4 eggs, beaten 1 can corn, drained 1 can cream-style corn 1-1/2 cups cornmeal 1-1/4 cups buttermilk 1 cup butter, melted 2 cans (4 ounces each) green chilies, chopped 2 medium onions, chopped 1 teaspoon baking soda 3 cups cheddar cheese, or combination cheddar and Monterey Jack cheese, shredded, divided Preheat oven to 325 degrees. Beat eggs. Ad the next eight ingredients: the two types of corn, cornmeal, buttermilk, butter, green chilies, chopped onions, and baking soda. Mix well. Stir in 2 cups of the cheese. Pour into a greased 9 by 13 inch baking dish. Bake uncovered at 325 for one hour. Top with remaining cheese and let stand 15 minutes. Can be garnished with sweet pepper or jalapeno rings if desired. You can also saute the onions in advance if there are picky eaters who think they don't like onions. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tex Mex Corn Casserole
Yum! On 8/24/2020 10:44 AM, meward1954--- via Cookinginthedark wrote: Now that we are on the Gringo-Mex theme, here's another casserole that I used to make at Thanksgiving. Mexican Corn Casserole 4 eggs, beaten 1 can corn, drained 1 can cream-style corn 1-1/2 cups cornmeal 1-1/4 cups buttermilk 1 cup butter, melted 2 cans (4 ounces each) green chilies, chopped 2 medium onions, chopped 1 teaspoon baking soda 3 cups cheddar cheese, or combination cheddar and Monterey Jack cheese, shredded, divided Preheat oven to 325 degrees. Beat eggs. Ad the next eight ingredients: the two types of corn, cornmeal, buttermilk, butter, green chilies, chopped onions, and baking soda. Mix well. Stir in 2 cups of the cheese. Pour into a greased 9 by 13 inch baking dish. Bake uncovered at 325 for one hour. Top with remaining cheese and let stand 15 minutes. Can be garnished with sweet pepper or jalapeno rings if desired. You can also saute the onions in advance if there are picky eaters who think they don't like onions. ___ 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] Modification of recipe for home made taco seasoning.
Hi I deleted all the greater than signs. I would like to know why all the greater than signs? The recipe is below. Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Modification of recipe for home made taco seasoning.
Jennifer: The greater than signs appear when you read the reply to a message instead of the original. They are not in the original. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, August 24, 2020 12:51 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Modification of recipe for home made taco seasoning. Hi I deleted all the greater than signs. I would like to know why all the greater than signs? The recipe is below. Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Modification of recipe for home made taco seasoning.
Thanks, when I sent or copy a recipe mine do not have greater than signs. I don't like listening to it read greater than sign for everything. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:55 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Modification of recipe for home made taco seasoning. Jennifer: The greater than signs appear when you read the reply to a message instead of the original. They are not in the original. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, August 24, 2020 12:51 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Modification of recipe for home made taco seasoning. Hi I deleted all the greater than signs. I would like to know why all the greater than signs? The recipe is below. Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Modification of recipe for home made taco seasoning.
I don't know why the greater than signs are there. Sorry. On 8/24/2020 10:51 AM, Jennifer Thompson via Cookinginthedark wrote: Hi I deleted all the greater than signs. I would like to know why all the greater than signs? The recipe is below. Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldn’t completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] carrot cake
If use mayo or apple sauce in recipe, do you use equivalent amount to oil in recipe? Wendy -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Monday, August 24, 2020 11:43 AM To: Linda S. via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] carrot cake I'd substitute mayonaise rather than apple sauce since that's more protein and less carbs. On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 12:41:05 > From: Linda S. via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] carrot cake > > You can also substitute applesauce for oil in this recipe. > > On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote: > > I would happily substitute figs for raisins since raisins are > > dehydrated grapes. > > Nuts in cakes I very much like along with cinnamon. > > > > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > > > >> Date: Mon, 24 Aug 2020 12:20:28 > >> From: meward1954--- via Cookinginthedark > >> > >> To: cookinginthedark@acbradio.org > >> Cc: meward1...@gmail.com > >> Subject: Re: [CnD] carrot cake > >> > >> I like lots of nuts in carrot cake. The thing I don't like there > >> is raisins, but lots of people love them. I guess it comes down to taste. > >> > >> -Original Message- > >> From: Cookinginthedark On > >> Behalf Of > >> diane.fann7--- via Cookinginthedark > >> Sent: Monday, August 24, 2020 11:05 AM > >> To: cookinginthedark@acbradio.org > >> Cc: diane.fa...@gmail.com > >> Subject: Re: [CnD] carrot cake > >> > >> Pecans, walnuts. As long as you have lots of either or both. > >> > >> -Original Message- > >> From: Cookinginthedark On > >> Behalf Of > >> meward1954--- via Cookinginthedark > >> Sent: Monday, August 24, 2020 12:02 PM > >> To: cookinginthedark@acbradio.org > >> Cc: meward1...@gmail.com > >> Subject: Re: [CnD] carrot cake > >> > >> I usually substitute pecans for walnuts. My husband has trouble > >> with walnuts. I like them, but good Texans use more pecans anyway. > >> > >> > >> > >> -Original Message- > >> From: Cookinginthedark On > >> Behalf Of Kathy Brandt via Cookinginthedark > >> Sent: Sunday, August 23, 2020 5:47 PM > >> To: cookinginthedark@acbradio.org > >> Cc: Kathy Brandt > >> Subject: Re: [CnD] carrot cake > >> > >> Will be interested in knowing how it turns out. Me, I?d be lucky to > >> use half the walnuts; I?ve never seen that much in a carrot cake, > >> and I?m not really a pineapple fan, but would maybe add a little > >> more liquid to make up for no juice if I were using. > >> > >> > >> > >> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark > >> wrote: > >> > >> I usually use DH carrot cake mix. I like this recipe and will try > >> it. The two cups walnuts is correct, and I would put at least that > >> many. I will probably add dried, unsweetened coconut flakes. I will use > >> the cardamom. > >> > >> Diane > >> > >> -Original Message- > >> From: Cookinginthedark On > >> Behalf Of Jody M via Cookinginthedark > >> Sent: Sunday, August 23, 2020 8:07 AM > >> To: cookinginthedark@acbradio.org > >> Cc: Jody M <1973j...@gmail.com> > >> Subject: Re: [CnD] carrot cake > >> > >> good morning, maybe I missed something. What is the temperature and > >> how long do you bake this cake? > >> > >> Sent from my iPhone > >> > >>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > >>> wrote: > >>> > >>> This carrot cake recipe is from one of the Joanna Fluke > >>> mysteries. Is the amount of walnuts correct? > >>> 2 cups sugar > >>> 3 eggs > >>> ? cup vegetable oil (not canola or olive) > >>> 1 tsp. vanilla > >>> ? cup sour cream/yogurt > >>> 2 tsp. baking soda > >>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon > >>> 20 oz. crushed pineapple & juice > >>> Question:2 cups chopped walnuts > >>> 2 ? cups flour > >>> 2 cups packed grated carrots > >>> 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 > >> > >> > >> -- > >> This email has been checked for viruses by AVG. > >> https://www.avg.com > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark
Re: [CnD] Lock-lid saucepan
Hi Linda. They have different styles at Walmart. The one I got is 8 quarts, a full locking lid with holes on both sides of the lid to drain and locks well in place. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 9:39 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Lock-lid saucepan Happy Monday: I love the suggestion of practicing these skills. I've used oth methods and and comfortable doing them both. One thing to watch is if you are using boiling water to fill the colendar turn your head to the side a little so that the steam doesn't come un in to your face. On another note, my husband bought the locklid pan from Walmart. Although it is a full likd, half of it is open so that the holes just go on one half of the pan. I do not like this pan. He said that our old good locklid was getting old, so he used it to plant something. Brat that he is! I love him so much, but sometimes ...! Anyway, there is my two cents. (smile) Everyone have a nice week. On 8/24/2020 9:18 AM, meward1954--- via Cookinginthedark wrote: > We used to have lock lid pasta pots at my old job in rehab. But they > were very thin. I didn't recommend them because, to tell the truth, I > didn't feel safe using them. They looked to me like they were just > asking to tump over when I put the top on. Very flimsy. Maybe these > ones you guys have are better. Also, do you have to stand there and > drain the pasta for a long time? I usually pour the pasta into the > colander, shake it around for a little while, and then walk off and > do something else while I wait for it to finish draining. > > Once you have learned to use a colander in the sink, it is very safe. > The main thing is that you have to feel the inside curve of the > colander with the outside curve of the pot you are pouring the pasta > from. That sounds complicated, but it really is not. Imagine putting > a small cup or bowl upside down into a larger one without touching the one on the bottom. > > If I needed to learn to use a colander today, I would do it in the > sink with just cold water. Then I would put something in the pot of > cold water that would not hurt the drain too much, cereal, rice, or > some non-food items, as long as you are sure that you won't get things > down the drain that don't belong there. Maybe even use pasta. Then I > would practice pouring the liquid from the pot into the colander and > then checking to make sure that all the objects landed in the > colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. > Finally, I would practice with real boiling water and then I would go > ahead and just cook the pasta and drain it. You can take your time > positioning the edge of the pot over the lip of the colander, using > oven mitts if you need to. > > -Original Message- > From: Cookinginthedark On > Behalf Of Regina Marie via Cookinginthedark > Sent: Sunday, August 23, 2020 7:22 PM > To: cookinginthedark@acbradio.org > Cc: Regina Marie > Subject: Re: [CnD] Lock-lid saucepan > > Hi Debbie. I bought mine from Walmart. Check on > > https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind Find > me > at: https://facebook.com/reginamarie Follow me on: > https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On > Behalf Of Deborah Armstrong via Cookinginthedark > Sent: Sunday, August 23, 2020 2:11 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Armstrong > Subject: [CnD] Lock-lid saucepan > > When I was a teen, forty years ago, the AFB aids and appliances > catalog sold a lock-lid saucepan. > > It was about six quarts and had a handle. What made it unique was the > tiny holes along the top rim on the opposite side of the handle, > around 5 of them. > > The lid locked in to place when you pressed down. > > Steam escaped out of those tiny holes. > > But the best part was when you cooked pasta, you could simply lock on > that lid, take it to the sink and pour. No strainer was necessary. > > I'm really wanting one of these again. > > When I moved out and went to college, I let my dad keep mine because > he used it every night. When my dad passed away, my mom who doesn't > cook gave it to a thrift store. > > Anyone know where I can find such a pot? > > > --Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailin
Re: [CnD] Lock-lid saucepan
Hi Again. My pot is substantial and not thin. I have used colanders as well. This is just easier and does not take any extra time. Just works like a colander. I did have a steamer pot that doubled as a pasta pot. For steaming, you placed water below the internal colander. For pasta, you filled with water as normal with the internal colander in place. To drain the pasta, you used oven mitts and just lifted the internal colander out by the 2 side handles. It was a lovely pot. It grew legs and walked away somehow from my kitchen. *grin* With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 9:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Lock-lid saucepan We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --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] Lock-lid saucepan
With the locklid saucepan, I wear oven mitts to carry the pan to the sink. Then, I invert the pan over the sink, so that the side containing the holes is away from me. The water drains through the holes into the sink, and it doesn't take too long. The steaming hot water does not even touch me while it drains out. Then, I pour cold tap water into the pan, with the lid still locked in place, and drain it off. Not too much water, just enough to rinse the starch off, not to cool the pasta. And then I am ready to unlock the pan and take the pasta out. With the colander, you have to open the pan while the pasta and the water are still red hot, and pour into a colander. I would rather do the locklid pan. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:19 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Lock-lid saucepan We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --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] carrot cake
I would think oil is better than applesauce, it would result in a cake that is more moist. Melted butter is probably even better than oil. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:41 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] carrot cake You can also substitute applesauce for oil in this recipe. On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote: > I would happily substitute figs for raisins since raisins are > dehydrated grapes. > Nuts in cakes I very much like along with cinnamon. > > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > >> Date: Mon, 24 Aug 2020 12:20:28 >> From: meward1954--- via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: Re: [CnD] carrot cake >> >> I like lots of nuts in carrot cake. The thing I don't like there is >> raisins, but lots of people love them. I guess it comes down to taste. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of diane.fann7--- via Cookinginthedark >> Sent: Monday, August 24, 2020 11:05 AM >> To: cookinginthedark@acbradio.org >> Cc: diane.fa...@gmail.com >> Subject: Re: [CnD] carrot cake >> >> Pecans, walnuts. As long as you have lots of either or both. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of meward1954--- via Cookinginthedark >> Sent: Monday, August 24, 2020 12:02 PM >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: Re: [CnD] carrot cake >> >> I usually substitute pecans for walnuts. My husband has trouble with >> walnuts. I like them, but good Texans use more pecans anyway. >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Kathy Brandt via Cookinginthedark >> Sent: Sunday, August 23, 2020 5:47 PM >> To: cookinginthedark@acbradio.org >> Cc: Kathy Brandt >> Subject: Re: [CnD] carrot cake >> >> Will be interested in knowing how it turns out. Me, I?d be lucky to use half >> the walnuts; I?ve never seen that much in a carrot cake, and I?m not really >> a pineapple fan, but would maybe add a little more liquid to make up for no >> juice if I were using. >> >> >> >> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark >> wrote: >> >> I usually use DH carrot cake mix. I like this recipe and will try it. The >> two cups walnuts is correct, and I would put at least that many. I will >> probably add dried, unsweetened coconut flakes. I will use the cardamom. >> >> Diane >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Jody M via Cookinginthedark >> Sent: Sunday, August 23, 2020 8:07 AM >> To: cookinginthedark@acbradio.org >> Cc: Jody M <1973j...@gmail.com> >> Subject: Re: [CnD] carrot cake >> >> good morning, maybe I missed something. What is the temperature and how long >> do you bake this cake? >> >> Sent from my iPhone >> >>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark >>> wrote: >>> >>> This carrot cake recipe is from one of the Joanna Fluke mysteries. >>> Is the amount of walnuts correct? >>> 2 cups sugar >>> 3 eggs >>> ? cup vegetable oil (not canola or olive) >>> 1 tsp. vanilla >>> ? cup sour cream/yogurt >>> 2 tsp. baking soda >>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon >>> 20 oz. crushed pineapple & juice >>> Question:2 cups chopped walnuts >>> 2 ? cups flour >>> 2 cups packed grated carrots >>> 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 >> >> >> -- >> This email has been checked for viruses by AVG. >> https://www.avg.com >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> 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/cookingint
Re: [CnD] Modification of recipe for home made taco seasoning.
Some people don't change their reply and forward settings, and in many e-mail programs, the default setting is to prefix every line of a replied or forwarded message with grater signs. Some mail configurations, though, don't leave any other choices. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 1:55 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Modification of recipe for home made taco seasoning. Jennifer: The greater than signs appear when you read the reply to a message instead of the original. They are not in the original. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, August 24, 2020 12:51 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Modification of recipe for home made taco seasoning. Hi I deleted all the greater than signs. I would like to know why all the greater than signs? The recipe is below. Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Lock-lid saucepan
Maybe your husband used it as a planter? (lol) On 8/24/2020 1:01 PM, Regina Marie via Cookinginthedark wrote: Hi Again. My pot is substantial and not thin. I have used colanders as well. This is just easier and does not take any extra time. Just works like a colander. I did have a steamer pot that doubled as a pasta pot. For steaming, you placed water below the internal colander. For pasta, you filled with water as normal with the internal colander in place. To drain the pasta, you used oven mitts and just lifted the internal colander out by the 2 side handles. It was a lovely pot. It grew legs and walked away somehow from my kitchen. *grin* With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 9:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Lock-lid saucepan We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --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] carrot cake
It is, and applesauce makes a little heavier cake, but it works out o.k. On 8/24/2020 1:22 PM, Immigrant via Cookinginthedark wrote: I would think oil is better than applesauce, it would result in a cake that is more moist. Melted butter is probably even better than oil. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:41 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] carrot cake You can also substitute applesauce for oil in this recipe. On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote: I would happily substitute figs for raisins since raisins are dehydrated grapes. Nuts in cakes I very much like along with cinnamon. On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: Date: Mon, 24 Aug 2020 12:20:28 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I like lots of nuts in carrot cake. The thing I don't like there is raisins, but lots of people love them. I guess it comes down to taste. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 24, 2020 11:05 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] carrot cake Pecans, walnuts. As long as you have lots of either or both. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:02 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I?d be lucky to use half the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark wrote: This carrot cake recipe is from one of the Joanna Fluke mysteries. Is the amount of walnuts correct? 2 cups sugar 3 eggs ? cup vegetable oil (not canola or olive) 1 tsp. vanilla ? cup sour cream/yogurt 2 tsp. baking soda 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon 20 oz. crushed pineapple & juice Question:2 cups chopped walnuts 2 ? cups flour 2 cups packed grated carrots 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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 Co
[CnD] Locklid Saucepans And colanders
The locklid saucepan I got from independent living aids is very thick and I feel safe with it. I got it in 2009. my parents got me a saucepan set a few years before I got the one I have and I didn't feel as safe with it. but if you get the right kind, it's totally safe. Much safer than a colander. Also, you have to be careful what kind of colander you use. Make sure you use a very large one, that fits in the sink. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 24, 2020 4:17 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Lock-lid saucepan With the locklid saucepan, I wear oven mitts to carry the pan to the sink. Then, I invert the pan over the sink, so that the side containing the holes is away from me. The water drains through the holes into the sink, and it doesn't take too long. The steaming hot water does not even touch me while it drains out. Then, I pour cold tap water into the pan, with the lid still locked in place, and drain it off. Not too much water, just enough to rinse the starch off, not to cool the pasta. And then I am ready to unlock the pan and take the pasta out. With the colander, you have to open the pan while the pasta and the water are still red hot, and pour into a colander. I would rather do the locklid pan. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:19 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Lock-lid saucepan We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http:
[CnD] Substituting Carrots for Zucchini in Bread?
Hi, Everyone. My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to see it go to waste, and am wondering if I can substitute it for zucchini in bread? Are their other uses for the leftover pulp? Thanks, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Substituting Carrots for Zucchini in Bread?
How dry is carrot pulp after the juice is out? I think I would try it rather than throw it out. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 24, 2020 6:36 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: [CnD] Substituting Carrots for Zucchini in Bread? Hi, Everyone. My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to see it go to waste, and am wondering if I can substitute it for zucchini in bread? Are their other uses for the leftover pulp? Thanks, Dani ___ 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] carrot cake
I think the reason why people switch from using oil to applesauce is the calories and the fat content. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 24, 2020 4:22 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] carrot cake I would think oil is better than applesauce, it would result in a cake that is more moist. Melted butter is probably even better than oil. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:41 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] carrot cake You can also substitute applesauce for oil in this recipe. On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote: > I would happily substitute figs for raisins since raisins are > dehydrated grapes. > Nuts in cakes I very much like along with cinnamon. > > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > >> Date: Mon, 24 Aug 2020 12:20:28 >> From: meward1954--- via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: Re: [CnD] carrot cake >> >> I like lots of nuts in carrot cake. The thing I don't like there is >> raisins, but lots of people love them. I guess it comes down to taste. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of diane.fann7--- via Cookinginthedark >> Sent: Monday, August 24, 2020 11:05 AM >> To: cookinginthedark@acbradio.org >> Cc: diane.fa...@gmail.com >> Subject: Re: [CnD] carrot cake >> >> Pecans, walnuts. As long as you have lots of either or both. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of meward1954--- via Cookinginthedark >> Sent: Monday, August 24, 2020 12:02 PM >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: Re: [CnD] carrot cake >> >> I usually substitute pecans for walnuts. My husband has trouble with >> walnuts. I like them, but good Texans use more pecans anyway. >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Kathy Brandt via Cookinginthedark >> Sent: Sunday, August 23, 2020 5:47 PM >> To: cookinginthedark@acbradio.org >> Cc: Kathy Brandt >> Subject: Re: [CnD] carrot cake >> >> Will be interested in knowing how it turns out. Me, I?d be lucky to use half >> the walnuts; I?ve never seen that much in a carrot cake, and I?m not really >> a pineapple fan, but would maybe add a little more liquid to make up for no >> juice if I were using. >> >> >> >> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark >> wrote: >> >> I usually use DH carrot cake mix. I like this recipe and will try it. The >> two cups walnuts is correct, and I would put at least that many. I will >> probably add dried, unsweetened coconut flakes. I will use the cardamom. >> >> Diane >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Jody M via Cookinginthedark >> Sent: Sunday, August 23, 2020 8:07 AM >> To: cookinginthedark@acbradio.org >> Cc: Jody M <1973j...@gmail.com> >> Subject: Re: [CnD] carrot cake >> >> good morning, maybe I missed something. What is the temperature and how long >> do you bake this cake? >> >> Sent from my iPhone >> >>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark >>> wrote: >>> >>> This carrot cake recipe is from one of the Joanna Fluke mysteries. >>> Is the amount of walnuts correct? >>> 2 cups sugar >>> 3 eggs >>> ? cup vegetable oil (not canola or olive) >>> 1 tsp. vanilla >>> ? cup sour cream/yogurt >>> 2 tsp. baking soda >>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon >>> 20 oz. crushed pineapple & juice >>> Question:2 cups chopped walnuts >>> 2 ? cups flour >>> 2 cups packed grated carrots >>> 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 >> >> >> -- >> This email has been checked for viruses by AVG. >> https://www.avg.com >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org
Re: [CnD] Substituting Carrots for Zucchini in Bread?
I felt carrot pulp after having done some juicing myself. It's as dry as dry string. It would make for good roughage in a bread but no more than that. That bread would need some increased flavoring to make it edible once carrot pulp had been added. On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 18:52:48 > From: diane.fann7--- via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread? > > How dry is carrot pulp after the juice is out? I think I would try it rather > than throw it out. > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Monday, August 24, 2020 6:36 PM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: [CnD] Substituting Carrots for Zucchini in Bread? > > Hi, Everyone. > My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to > see it go to waste, and am wondering if I can substitute it for zucchini in > bread? Are their other uses for the leftover pulp? > > Thanks, > Dani > ___ > 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] Substituting Carrots for Zucchini in Bread?
Could you perhaps add a little orange juice or apple juice? On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote: I felt carrot pulp after having done some juicing myself. It's as dry as dry string. It would make for good roughage in a bread but no more than that. That bread would need some increased flavoring to make it edible once carrot pulp had been added. On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote: Date: Mon, 24 Aug 2020 18:52:48 From: diane.fann7--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread? How dry is carrot pulp after the juice is out? I think I would try it rather than throw it out. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Monday, August 24, 2020 6:36 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: [CnD] Substituting Carrots for Zucchini in Bread? Hi, Everyone. My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to see it go to waste, and am wondering if I can substitute it for zucchini in bread? Are their other uses for the leftover pulp? Thanks, Dani ___ 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] T&T Yeast Bread Recipes Wanted please?
A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Substituting Carrots for Zucchini in Bread?
Make carrot cake! Karen At 03:36 PM 8/24/2020, you wrote: Hi, Everyone. My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to see it go to waste, and am wondering if I can substitute it for zucchini in bread? Are their other uses for the leftover pulp? Thanks, Dani ___ 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] T&T Yeast Bread Recipes Wanted please?
This is my favorite. Manchet Bread 4 tablespoons sugar 2 teaspoons salt 1-1/2 cup milk 1/2 cup butter, melted, or 1/2 cup oil 2 eggs, beaten 7 to 8 cups flour 2 packages yeast 1/2 cup lukewarm water to dissolve yeast In saucepan or microwave, heat the sugar, salt, milk, and butter until very hot. Allow to cool to lukewarm. Beat in two cups of the flour. Add the room temperature eggs, one at a time, beating after each addition. Mixture must not be too hot or it will kill the yeast. Dissolve the yeast in water that is about the temperature for a baby bottle. Stir into milk mixture. Ad flour, 1/2 cup at a time, mixing, until it forms a loose, shreddy ball. Turn out onto a floured surface and knead until smooth and elastic, adding more flour as needed. It may not be necessary to ad all the flour. It can help to oil the hands so that the dough does not stick to them. Grease a large bowl. Put the ball of dough into the bowl. Then turn it over to be sure that all the surface has ben greased. Cover with a towel or with plastic wrap. Let rise in a warm, dry place. This will take anywhere from an hour to more than two. When the dough has risen, it will not spring back when pressed with the fingertips. It also makes a slight breathing sound. (Do not allow the dough to over-proof. If it has alcohol on its breath, it has over-proofed.) Gently punch the dough down. Grease two 9 by 5 or 8 by 4 loaf pans. Shape the dough into loaves the size of the pans. Then press them in. You can butter the top if you want. Whatever shape they are, that is the shape they will be. Cover again with the towel. When the dough has crested about a half inch above the top of the pan, preheat the oven to 425. Place the pans on the center rack. The pans should be toward the middle of the rack, not touching the sides, not touching each other. They should be a couple inches away from the front of the oven. Bake ten minutes. Then reduce heat to 350 and bake until done. This may take approximately 20 minutes, but you need to check them. To do this, remove from pan and turn out onto a surface. With knuckles, rap on the bottom surface of the loaf. The bottom and the sides should sound hollow and not want to give under the pressure. The top always gets done first. Or use a thermometer registered at approximately 190. If you need to put the bread back into the oven, the pan is now optional. Allow to cool completely before slicing. Spread top and sides with butter if you wish. This recipe is very versatile. You can substitute just about any kind of flour for some of the white. You can mix in 2 cups oatmeal into the dough early and then use much les white flour, perhaps substituting molasses for the sugar. You can roll it out and fill it with any kind of filling you like, sweet like butter, cinnamon and sugar, or you can make a meat filling and make your own hot pockets. I have even used it for pizza dough, though it made a more bread-like pizza crust than some people would like. Use all water if you don't have milk. I have ben making versions of this recipe for decades. It is time-consuming, but actually very easy. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 24, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] T&T Yeast Bread Recipes Wanted please? A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ 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] T&T Yeast Bread Recipes Wanted please?
White Batter bread 1 package dry yeast 1-1/2 cups warm milk 3 tablespoons butter, softened 1-1/2 teaspoons salt 1 tablespoon sugar 3 cups white flour Sprinkle the yeast over the milk. Mix all ingredients, starting with 2 cups of the flour. Stir well. Pour into a greased loaf pan. Smooth the top with wet fingers. With a sharp knife, make a lengthwise slash down the center. Cover lightly and let rise to the top of the pan. This should take 30 to 45 minutes. Bake at 375 45 minutes. Remove from oven and put on a rack to cool. Needles to say, this recipe is easier than the above one. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 24, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] T&T Yeast Bread Recipes Wanted please? A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ 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] Locklid Saucepans And colanders
I think that the lock lid pans we had at my job were the unsafe, cheap kind. I was relieved when they stopped sending them to us. Then I didn't have to teach them. But I would really have liked to have better ones since lots of consumers would have preferred them. Still, teaching people to pour hot liquids was a good skill. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, August 24, 2020 4:45 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: [CnD] Locklid Saucepans And colanders The locklid saucepan I got from independent living aids is very thick and I feel safe with it. I got it in 2009. my parents got me a saucepan set a few years before I got the one I have and I didn't feel as safe with it. but if you get the right kind, it's totally safe. Much safer than a colander. Also, you have to be careful what kind of colander you use. Make sure you use a very large one, that fits in the sink. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 24, 2020 4:17 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Lock-lid saucepan With the locklid saucepan, I wear oven mitts to carry the pan to the sink. Then, I invert the pan over the sink, so that the side containing the holes is away from me. The water drains through the holes into the sink, and it doesn't take too long. The steaming hot water does not even touch me while it drains out. Then, I pour cold tap water into the pan, with the lid still locked in place, and drain it off. Not too much water, just enough to rinse the starch off, not to cool the pasta. And then I am ready to unlock the pan and take the pasta out. With the colander, you have to open the pan while the pasta and the water are still red hot, and pour into a colander. I would rather do the locklid pan. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:19 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Lock-lid saucepan We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Ste
Re: [CnD] Substituting Carrots for Zucchini in Bread?
Those carrots had extreme violence done to them. Were I to try adding a little juice to them, I'd wait a few minutes to see if the pulp had started to rehydrate. If that fails, to the compost pile with the pulp. The earthworms will have a treat even if we don't. On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 19:14:51 > From: Linda S. via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread? > > Could you perhaps add a little orange juice or apple juice? > > On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote: > > I felt carrot pulp after having done some juicing myself. It's as dry > > as dry string. It would make for good roughage in a bread but no more > > than that. That bread would need some increased flavoring to make it > > edible once carrot pulp had been added. > > > > On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote: > > > >> Date: Mon, 24 Aug 2020 18:52:48 > >> From: diane.fann7--- via Cookinginthedark > >> To: cookinginthedark@acbradio.org > >> Cc: diane.fa...@gmail.com > >> Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread? > >> > >> How dry is carrot pulp after the juice is out? I think I would try it > >> rather > >> than throw it out. > >> > >> -Original Message- > >> From: Cookinginthedark On Behalf Of > >> Dani Pagador via Cookinginthedark > >> Sent: Monday, August 24, 2020 6:36 PM > >> To: cookinginthedark@acbradio.org > >> Cc: Dani Pagador > >> Subject: [CnD] Substituting Carrots for Zucchini in Bread? > >> > >> Hi, Everyone. > >> My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to > >> see it go to waste, and am wondering if I can substitute it for zucchini in > >> bread? Are their other uses for the leftover pulp? > >> > >> Thanks, > >> Dani > >> ___ > >> 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] T&T Yeast Bread Recipes Wanted please?
This looks like an excellent recipe, and once the weather cools off some, if it ever cools off again, I’ll be making this. Thanks for sharing. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 5:29 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] T&T Yeast Bread Recipes Wanted please? This is my favorite. Manchet Bread 4 tablespoons sugar 2 teaspoons salt 1-1/2 cup milk 1/2 cup butter, melted, or 1/2 cup oil 2 eggs, beaten 7 to 8 cups flour 2 packages yeast 1/2 cup lukewarm water to dissolve yeast In saucepan or microwave, heat the sugar, salt, milk, and butter until very hot. Allow to cool to lukewarm. Beat in two cups of the flour. Add the room temperature eggs, one at a time, beating after each addition. Mixture must not be too hot or it will kill the yeast. Dissolve the yeast in water that is about the temperature for a baby bottle. Stir into milk mixture. Ad flour, 1/2 cup at a time, mixing, until it forms a loose, shreddy ball. Turn out onto a floured surface and knead until smooth and elastic, adding more flour as needed. It may not be necessary to ad all the flour. It can help to oil the hands so that the dough does not stick to them. Grease a large bowl. Put the ball of dough into the bowl. Then turn it over to be sure that all the surface has ben greased. Cover with a towel or with plastic wrap. Let rise in a warm, dry place. This will take anywhere from an hour to more than two. When the dough has risen, it will not spring back when pressed with the fingertips. It also makes a slight breathing sound. (Do not allow the dough to over-proof. If it has alcohol on its breath, it has over-proofed.) Gently punch the dough down. Grease two 9 by 5 or 8 by 4 loaf pans. Shape the dough into loaves the size of the pans. Then press them in. You can butter the top if you want. Whatever shape they are, that is the shape they will be. Cover again with the towel. When the dough has crested about a half inch above the top of the pan, preheat the oven to 425. Place the pans on the center rack. The pans should be toward the middle of the rack, not touching the sides, not touching each other. They should be a couple inches away from the front of the oven. Bake ten minutes. Then reduce heat to 350 and bake until done. This may take approximately 20 minutes, but you need to check them. To do this, remove from pan and turn out onto a surface. With knuckles, rap on the bottom surface of the loaf. The bottom and the sides should sound hollow and not want to give under the pressure. The top always gets done first. Or use a thermometer registered at approximately 190. If you need to put the bread back into the oven, the pan is now optional. Allow to cool completely before slicing. Spread top and sides with butter if you wish. This recipe is very versatile. You can substitute just about any kind of flour for some of the white. You can mix in 2 cups oatmeal into the dough early and then use much les white flour, perhaps substituting molasses for the sugar. You can roll it out and fill it with any kind of filling you like, sweet like butter, cinnamon and sugar, or you can make a meat filling and make your own hot pockets. I have even used it for pizza dough, though it made a more bread-like pizza crust than some people would like. Use all water if you don't have milk. I have ben making versions of this recipe for decades. It is time-consuming, but actually very easy. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 24, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] T&T Yeast Bread Recipes Wanted please? A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ 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
