Re: [CnD] Measuring flour by volume or by weight?

[Andrew Niven via Cookinginthedark]

I tend to measure or weigh the flour, depending on the recipe I'm using.

Cheers

Andrew


On 20/01/2021 10:07 am, Ann via Cookinginthedark wrote:

Hi folks

I'm a little confused so I'm looking for opinions here as well as facts.

First, which does everyone find easier to do, measure out flour with 
measuring cups or weighing in on a scale? I find each time I use 
measuring cups, I almost always either have just a bit too much flour 
or not nearly enough. but, when trying to weigh out the flour with my 
talking scale, I can get conflicting answers especially if a certain 
recipe does not give the amount to weigh so I have to calculate it 
myself. For instance, with all-purpose flour, it either weighs 120 
grams per cup or 128 grams per cup? Help? Which is it? This is a 
difference of eight grams, which sounds kinda serious? Is there 
actually that much differences in weight between various brands of 
all-purpose flour? and if so, how the heck is someone supposed to get 
accurate measurements if you don't know what brand you're using?


I will say that when I do weigh my flour with a scale, I don't need to 
add near as much extra flour or liquid to a recipe, maybe just a 
little drib or drab, so for me, it does seem a bit more accurate than 
using the cups.


Fortunately, many recipes give you both cup and weight measurements. 
It's the ones that don't that give me fits.


Thanks for any advice,
~Ann
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Re: [CnD] Classic British Recipe, Toad in the Hole

[Andrew Niven via Cookinginthedark]

Hi Samuel.

Have you made this recipe? Whenever I've made toad in the hole or even 
just plain Yourkshire pudding, I've always baked it at 220 C or 425 F to 
make sure the batter puffs up.


Cheers

Andrew


On 7/01/2021 1:45 am, Samuel Wilkins via Cookinginthedark wrote:

Hello all, I have a good old British dish for you.  It is called toad in the
hole.  I know the name sounds unappetising, but it's really good for winter
weather.
Ingredients
Sausages, you decide type and quantity but this Yorkshire pudding recipe
typically serves two.
1 cup milk
1 medium egg
1/2 cup plain flour
- large pinch of salt
1 tablespoon oil

Method
1. Grill the sausages for about ten minutes to start them off (otherwise the
bottoms will not be browned when you put in the Yorkshire mix)
2. Whisk the milk and egg in the bowl
3. Add the flour and salt and whisk until combined (how you test this is up
to you!)
4. Put the oil in the tin, or silicon tray if you get one, and heat for 5
minutes in a preheated oven at 190 degrees (six o'clock on your dial)
5. Remove from the oven, put in the sausages, pour in the Yorkshire mix and
return to the oven as quickly as possible.
6. Cook for about 20 minutes then check, but don't open the oven before this
or the pudding will sink.  If it needs further cooking (you test by tapping
the pudding - it should sound hollow and be crispy), return to the oven for
another five minutes, or as required.
7. Serve with veg of your choice and enjoy!
Sidenote, although we use sausages, the original recipe used lamb chops, so
if you wish, you can use those instead.

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Re: [CnD] THE BEST COFFEE PUNCH

[Andrew Niven via Cookinginthedark]

Sorry, replied to the wrong list.

Cheers

Andrew


On 7/12/2020 3:17 pm, Sugar Lopez via Cookinginthedark wrote:

THE BEST COFFEE PUNCH

A cold, ice-cream based coffee punch.

yield: 20 servings

prep time: 15 minutes

additional time: 30 minutes

total time: 45 minutes

  


1 gallon whole milk

1/2 gallon vanilla ice cream

1/2 gallon chocolate ice cream

1/4 cup powdered instant coffee

2 cups white sugar

1 cup water

  


In a small saucepan, mix the coffee powder, sugar, and water and heat until the 
sugar has melted and all the ingredients are dissolved and well mixed. Don’t 
boil.

Refrigerate the mixture in an airtight container until you’re ready to use it, 
at least 30 minutes. The liquid will get kind of syrupy.

When ready to serve, pour the syrup into a large punch bowl.

Add the entire gallon of milk and stir.

Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice 
cream doesn’t have to melt all the way prior to the party … it serves as the 
ice, keeping the punch cold.

  

  

  

  

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

  


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Re: [CnD] THE BEST COFFEE PUNCH

[Andrew Niven via Cookinginthedark]

Hi Tania.

Personally, I go up to the mobile Facebook site and delete them from there.

On 7/12/2020 3:17 pm, Sugar Lopez via Cookinginthedark wrote:

THE BEST COFFEE PUNCH

A cold, ice-cream based coffee punch.

yield: 20 servings

prep time: 15 minutes

additional time: 30 minutes

total time: 45 minutes

  


1 gallon whole milk

1/2 gallon vanilla ice cream

1/2 gallon chocolate ice cream

1/4 cup powdered instant coffee

2 cups white sugar

1 cup water

  


In a small saucepan, mix the coffee powder, sugar, and water and heat until the 
sugar has melted and all the ingredients are dissolved and well mixed. Don’t 
boil.

Refrigerate the mixture in an airtight container until you’re ready to use it, 
at least 30 minutes. The liquid will get kind of syrupy.

When ready to serve, pour the syrup into a large punch bowl.

Add the entire gallon of milk and stir.

Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice 
cream doesn’t have to melt all the way prior to the party … it serves as the 
ice, keeping the punch cold.

  

  

  

  

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

  


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Re: [CnD] Recipe needed

[Andrew Niven via Cookinginthedark]

Hi Joy.

I'm afraid I don't have a recipe, but are you looking for the Dutch 
cookie called Speculaas?


Cheers

Andrew


On 3/10/2020 3:05 am, Joy Baade via Cookinginthedark wrote:

The familiar, recognizable store name for them is Windmill Cookies.

When they are homemade, they are often called Spekulos Cookies.

Thank you for asking and also for the salmon recipe.

Joy

On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark 
 wrote:

I have never heard of this cookie or butter what is it?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Joy Baade via Cookinginthedark
Sent: Friday, October 2, 2020 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Joy Baade 
Subject: [CnD] Recipe needed

Good morning. Does anyone have a recipe for Spekulos Cookies or Spekulos
Butter? My aunt loves the cookies, and I thought I would make the cookies
and the butter for her.

Thank you in advance for your help.

Joy
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Re: [CnD] Bread machines

[Andrew Niven via Cookinginthedark]

Hi there.

One thing you can do to try and get lighter bread is to microwave your 
flour for about 30 seconds before tipping it into your bread machine. 
Same for water if you're using cold. HTH.


Cheers

Andrew


On 23/07/2020 11:55 am, Deborah Armstrong via Cookinginthedark wrote:

I dug my bread machine out of the back of my closet when it became hard to find 
bread in the stores.

My husband is sighted and both of us have scoured the net for east - finally he 
found some last week and ordered it. I didn't want to buy pounds of it because 
our kitchen isn't that big. Amazon and King Arthur sell huge packages.

Now I can finally use my machine which I haven't used in years. My first 
challenge was getting the liquid right.

My old cookbook from NBP (The Loafer's companion) seems to have recipes that 
are more reliable than those in the machine's manual. But the manual insists I 
use bread flour.

White all-purpose does make a fairly dense bread, so I'm wondering if anyone 
knows a good source for bread flour that isn't so expensive. I'm also looking 
for a good source of yeast in typical envelope-style packets instead of pounds, 
and any tips you might wish to offer on getting the most out of my machine.

My husband doesn't want to go to a real store, though he can see and drive, so 
we've been doing everything online. And I don't have a grocery I can walk to, 
so I also am not interested in taking public transit until this virus is gone.

Thanks.

--Debee

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Re: [CnD] Question about Making Pikelets

[Andrew Niven via Cookinginthedark]

an induction cooktop requires pots and pans with a magnetic base in 
order to operate. Unfortunately, most models in my country are inaccessible.


Cheers

Andrew


On 16/07/2020 8:15 am, meward1954--- via Cookinginthedark wrote:

Is there a difference between an induction cooktop and any other cooktop?
All I know about is electric and gas!  There are those electric ones that
are completely flat.  I have known blind people to use those, but I have
never wanted one in particular.

Thanks.


-Original Message-
From: Cookinginthedark  On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 3:10 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

I think they are also called induction cook tops, I don't know if the term
hob is a UK one, but my guess it is.

On 15/07/2020 19:56, meward1954--- via Cookinginthedark wrote:

We are having a bit of a language issue.  Two peoples separated by a

common language.

It looks to me like an induction hob in the UK is an electric stovetop

here in the United States.  Can anybody tell me if this is correct?



-Original Message-
From: Cookinginthedark  On
Behalf Of Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 12:37 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Diane, a pikelet is different to a regular pancake in several ways.

It's also known as a Scottish pancake, and they are much smaller.  They are
around three to four inches in diameter, and are thicker and heavier than
standard pancakes.


An induction hob is a hob the transmits heat directly onto the base of a

pan, which makes it less likely that you'll burn yourself.  Thus, if I had
an induction hob skillet, I could use it to do light frying much more
safely.  I use a talking induction hob from Cobolt systems, I don't know if
those ones are available in the US.  Hope that helps.

On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:

Hi, Samuel,

What distinguishes pikelets from regular pancakes? What is an induction

hob skillet?

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 6:05 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Andrew, I don't have an electric frying pan.  I have been wondering

whether to get an induction hob friendly skillet, would that work?

On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:

Hi there.

Could you use an electric frypan or skillet?

Cheers

Andrew


On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:

Hello all, I've recently been thinking about making Pikelets, also
known as Scotch Pancakes.  These require using a griddle to make
them. Is there a safer alternative to using a griddle that reduces
the possibility of burning yourself?  Would an induction hob
friendly griddle pan be better?  Thank you.
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--
Regards,

Samuel Wilkins

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--
Regards,

Samuel Wilkins

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--
Regards,

Samuel Wilkins

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Re: [CnD] Question about Making Pikelets

[Andrew Niven via Cookinginthedark]

Hi samuel.

No idea I'm afraid. I haven't had any experience with an induction hob, 
though I believe they're great.


Cheers

Andrew


On 15/07/2020 10:05 pm, Samuel Wilkins via Cookinginthedark wrote:
Hello Andrew, I don't have an electric frying pan.  I have been 
wondering whether to get an induction hob friendly skillet, would that 
work?


On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:

Hi there.

Could you use an electric frypan or skillet?

Cheers

Andrew


On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
Hello all, I've recently been thinking about making Pikelets, also 
known as Scotch Pancakes.  These require using a griddle to make 
them. Is there a safer alternative to using a griddle that reduces 
the possibility of burning yourself?  Would an induction hob 
friendly griddle pan be better?  Thank you.

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Re: [CnD] Question about Making Pikelets

[Andrew Niven via Cookinginthedark]

Hi there.

Could you use an electric frypan or skillet?

Cheers

Andrew


On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
Hello all, I've recently been thinking about making Pikelets, also 
known as Scotch Pancakes.  These require using a griddle to make them. 
Is there a safer alternative to using a griddle that reduces the 
possibility of burning yourself?  Would an induction hob friendly 
griddle pan be better?  Thank you.

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Re: [CnD] carrot cake

[Andrew Niven via Cookinginthedark]

Hi.

what I don't understand, is why not to use canola oil? To me it's good 
for cakes as it has very little flavour.


Cheers

Andrew


On 15/06/2020 12:13 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

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Re: [CnD] microwave exciting discovery

[Andrew Niven via Cookinginthedark]

Hi Pamela.

I've had a panasonic accessible microwave convection since 2005 and it's 
still going strong. It's great that panasonic have introduced another 
model with raised buttons. Let's hope we get it here in New zealand.


Cheers

Andrew


On 17/05/2020 4:40 am, Pamela Fairchild via Cookinginthedark wrote:

Some of you have been wondering about finding accessible microwaves that are
not too expensive.

Since my unit is on a slow boat to failing, I wanted to replace it before it
took its final plunge into inoperable boat anchor. I found the updated model
of the one I love. I bought it online from Sam's club. I am sure you can
find it in other places, but here are the details.

Totally accessible with buttons you can feel, shaped like bars, and they
push in. No need to mark any of them. Just make a cheat sheet for yourself
listing what each button does. You will soon have it memorized.

Set up the unit, and you are good to go. It comes with a thick instruction
booklet, over 150 pages. There must be some recipes there too I would think.

I paid $169 including shipping. It is the largest size of microwave ovens
you generally can buy.

Details:

Panasonic

Inverter model number NN-SN975S

The manufacture date on mine is March 2020. You don't need its serial
number.

  


The buttons:

There are 23 of them. Seven rows of 3 and two at the bottom.

The two on the bottom are: on the left,  stop, or reset if you push it
twice; and start on the right.

The other 21, starting at the top:

Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for
1.75 ounces.

2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings
for this button and I'll list them at the bottom of the list.

Second row: Power level: there are 10 of these starting at full power and
going down in 10-degree segments to 10 percent at the lowest.

Defrost, and there are different levels here too which I forgot to copy, but
you push defrost, then a number button, then start to make it work. Not
hard, but you'll have to copy from the book if you want details. And 3. Keep
warm.

Now there is a physical space between rows.

Here come the numbers:

1, 2, 3,

4, 5, 6,

7, 8, 9,

Cook Timer; 0; clock set.

Now you are down to the stop, start row I began with.

The 14 presets on the top right button:

Oatmeal: Works perfect.

Sausage: Works but you have to repeat it several times depending on what
sort of breakfast sausage you are cooking.

3. Omelet: Perfect once you try it a few times and know how it behaves with
your own omelet maker.

4. quinoa

5. soup

6. frozen entrée

7. frozen pizza singles

8. potatoes (prick the skins)

9. Fresh vegetables

10 frozen vegetables

11. rice

12. frozen dinners

13. pasta

14. fish fillets

I'll try some of these settings and let you know what I think of them. If
they are anything like the first 3, I'll be both surprised and happy.

I hope this helps some of you who have been searching. Don't be afraid of
the programs. They are easy to learn and logical. The button settings change
nicely so you don't have to push your multiples like you are running a race.
They won't time out in the few seconds it takes you to push them and count
properly. If you push them too fast you might override what you are trying
to accomplish, but I wouldn't know. I don't push too fast myself.

  


Pamela Fairchild



  


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Re: [CnD] Popcorn on the stove

[Andrew Niven via Cookinginthedark]

Hi larry.

I put a knob of butter into the saucepan and I prefer its flavour to 
that of oil. Heat the pot to a medium heat then add the corn kernels. 
When you think all corn is popped, remove it from the heat. Oh and don't 
forget to put a lid on the saucepan. Lol! someone I knew forgot to do 
this and had popcorn everywhere. Lol!


Cheers

Andrew


On 17/04/2020 4:54 am, Larry Gassman via Cookinginthedark wrote:

Hi all,
I usually will make popcorn in the microwave.
But since I went to on-line shopping this last time, the shopper 
brought me popcorn in a jar.  The popcorn was kernels only.

I know you would usually put oil in a pan and then add popcorn.
But not sure how safe this is for a blind person on the stove.
So if any of you have done this safely in the past,  please send along 
your suggestions.

Thank you in advance.
Larry

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Re: [CnD] Baked Cowboy Steak

[Andrew Niven via Cookinginthedark]

Hi all.

If anyone isn't confident browning meat for this recipe, the step may b 
omitted. The end result will be just as good, though you may want to 
bake it for a little longer.


Cheers

Andrew


On 12/03/2020 7:34 pm, Marilyn Pennington via Cookinginthedark wrote:

Baked Cowboy Steak
1-1/2 lb. round steak, cut into 1" cubes
2 TB vegetable oil
1 garlic clove, minced
3/4 cup vinegar
3/4 cup ketchup
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 TB granulated sugar
2 TB Worcestershire sauce
Heat oil in a frying pan. Saute steak cubes until nicely browned.
Place the browned steak cubes into a 2-quart casserole dish.
Add remaining ingredients into the frying pan. Mix well and simmer
for 3 minutes. Pour over steak cubes.
Cover casserole and bake at 350 degrees F., for 1 hour.
Uncover and bake 30 minutes.
Serve over hot cooked rice or noodles.

  


Makes six servings.  Enjoy.

  


 From Jamie

  

  


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Re: [CnD] Crazy Cake

[Andrew Niven via Cookinginthedark]

Hi Bridget.

This recipe is great, I've made it on several ocasions. the recipe is by 
Alison Holst who is an iconic New Zealand cook.


Cheers

Andrew


On 1/03/2020 3:51 am, Bridget Micallef via Cookinginthedark wrote:

I was given this recipe by a blind friend of mine. I tried it and it came
out nice.

  


Crazy  Cake

  


half cup oil

three quarters cup water

2 tablespoons vinegar

1 teaspoon vanilla

1 cup sugar

1 and a half cups plain flour

2 tablespoons cocoa

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon baking soda

1 teaspoon salt

  

  


Line the bottom of a 20 cm or 23 cm (8-9 inch) tin with greaseproof paper,
(I use non-stick tins, so just grease the bottom and sides).  Grease and
flour the sides of the tin and heat the oven to 190 C or 375 F for a 20 cm
tin, or 200 C or 400 F for a 23 cm tin. Put all the ingredients into the
food processor bowl in the order given and process until just mixed, using
metal chopping blade, or plastic mixing blade.  Do not over process. Pour
batter into the prepared tin.  Bake the smaller cake for 30-45 minutes,
[1]or the larger cake for 25-30 minutes, or until the centre of the cake
springs back when lightly touched.  Leave cake in tin for 5 minutes, then
turn out on a wire rack to cool completely.

This cake is nice eaten as is, iced, or topped with whipped cream.

  


Enjoy!

  


Bridget

  



   _

[1] C  w

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Re: [CnD] a sausage question

[Andrew Niven via Cookinginthedark]

Aah cool, thanks for that. I had a feeling that's what it was, but 
wasn't entirely sure.

Cheers

Andrew


On 30/12/2019 8:54 am, diane.fann7--- via Cookinginthedark wrote:
> It is just ground pork, not in a casing like a link sausage, like hamburger
> is ground beef.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Andrew Niven via Cookinginthedark
> Sent: Sunday, December 29, 2019 2:42 PM
> To: cookinginthedark@acbradio.org
> Cc: Andrew Niven 
> Subject: [CnD] a sausage question
>
> Hi there.
>
> Just wondering what is bulk sausage please? we probably get it here in NZ
> but call it something else. Excuse my ignorance.
>
> Cheers
>
> Andrew
>
>
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[CnD] a sausage question

[Andrew Niven via Cookinginthedark]

Hi there.

Just wondering what is bulk sausage please? we probably get it here in 
NZ but call it something else. Excuse my ignorance.

Cheers

Andrew


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Re: [CnD] Air fryer

[Andrew Niven via Cookinginthedark]

Hi Lovette.

I have the Tefal actifry myself have had it for some years now. I like 
the fact it has a stirring paddle so food doesn't have to be rearranged. 
You might also want to see if you can get a snacking basket for your 
model as this will make the fryer even more versatile.

Cheers

Andrew


On 18/05/2019 7:49 AM, Lovette Yewchan via Cookinginthedark wrote:
> Hi there.
> I bought an air fryer and it is a t-fal.
> Have others used this one?
> I have found many cookbooks with recipes and the times seem to vary a lot. I 
> assume models are part of the issue.
> Any help or recipes would be great!
>
> Lovette
>
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Re: [CnD] air fryers and fries

[Andrew Niven via Cookinginthedark]

It stirs on its own. The model is called the Tefal actifry and there are 
only two buttons on the unit. One is to turn it on and off and the other 
is for an independent timer which I personally never use. It's extremely 
blind friendly and easy to use.

Cheers

Andrew


On 19/01/2019 9:53 AM, andrew edgcumbe via Cookinginthedark wrote:
> so it stirs on it's own or does it have or do you still have to move it
> what is this mottle called also does this mottle still have  buttons or  it
> a touch screen type thing
>
> On Fri, Jan 18, 2019 at 3:51 PM Andrew Niven via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> Just that I like this model because of the paddle. It stirs chips and
>> the like so no turning or anything is necessary.
>>
>> Cheers
>>
>> Andrew
>>
>>
>> On 19/01/2019 9:49 AM, andrew edgcumbe via Cookinginthedark wrote:
>>> what did you say about the paddle as some reason i can't read that email
>>>
>>> On Fri, Jan 18, 2019 at 2:58 PM andrew edgcumbe via Cookinginthedark <
>>> cookinginthedark@acbradio.org> wrote:
>>>
>>>>So i h things i see air fryer and air fyer ovin refered to are they to
>>>> different things? as when i felt an air fryer box it was more size of a
>> ref
>>>> regular deep fryer.
>>>>
>>>> On Fri, Jan 18, 2019 at 2:34 PM Ann via Cookinginthedark <
>>>> cookinginthedark@acbradio.org> wrote:
>>>>
>>>>> You'll need sighted help to do it, but my Power Air Fryer oven was
>>>>> easily marked with a few small clear bump dots.
>>>>>
>>>>>
>>>>> ~Ann
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> On 1/18/2019 2:07 PM, andrew edgcumbe via Cookinginthedark wrote:
>>>>>> Can those touch screen or touch screen type things be marked?
>>>>>>
>>>>>> On Fri, Jan 18, 2019 at 1:39 PM andrew edgcumbe via Cookinginthedark <
>>>>>> cookinginthedark@acbradio.org> wrote:
>>>>>>
>>>>>>> I don't know how to buy on amazon so I have to go to the store to buy
>>>>> one
>>>>>>> for example wallmart for example. You say that frozen fries work
>>>> better
>>>>> in
>>>>>>> air fryer  so you are saying fresh cut fries cut from potatoes won't
>>>>> work
>>>>>>> at all or what just wondering
>>>>>>>
>>>>>>> On Fri, Jan 18, 2019 at 12:12 AM Jeffry Miller via Cookinginthedark <
>>>>>>> cookinginthedark@acbradio.org> wrote:
>>>>>>>
>>>>>>>> fries are best in the air fryer when they are frozen fries.  if you
>>>>> have
>>>>>>>> one like mine the gowise air fryer, there are settings for several
>>>>>>>> things including  chips or fries or whatever you call them and just
>>>> put
>>>>>>>> the fries in hit the start button then the chips button and then the
>>>>>>>> start button.  let them cook take the baskett out a few times
>> durring
>>>>>>>> cooking time shake fries put baskett back in and when the fryer
>> beeps
>>>>>>>> they are done
>>>>>>>>
>>>>>>>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>>>>>>>> Hi My name is Andrew. I  just had a question. Do any of you use a
>>>> air
>>>>>>>>> fryer? I am just wondering if a blind person can sucessfully use an
>>>>> air
>>>>>>>>> fryer or not. i was in a facebook group where some had been using
>>>> one.
>>>>>>> I
>>>>>>>> am
>>>>>>>>> planning to use it for  doing some fries. I am just looking into
>>>>>>> getting
>>>>>>>> an
>>>>>>>>> air fryer.  Also also has any of you doin done home cut fries like
>>>> cut
>>>>>>>> them
>>>>>>>>> into like fresh cut fries right from potatoes has any of you done
>>>> them
>>>>>>> in
>>>>>>>>> ovin is it reckommended you leave skins on or  what do you do
>>>> there. I
>>>>>>>>> can't see to know if they are browned up or not.
>>>>&

Re: [CnD] air fryers and fries

[Andrew Niven via Cookinginthedark]

Just that I like this model because of the paddle. It stirs chips and 
the like so no turning or anything is necessary.

Cheers

Andrew


On 19/01/2019 9:49 AM, andrew edgcumbe via Cookinginthedark wrote:
> what did you say about the paddle as some reason i can't read that email
>
> On Fri, Jan 18, 2019 at 2:58 PM andrew edgcumbe via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>>   So i h things i see air fryer and air fyer ovin refered to are they to
>> different things? as when i felt an air fryer box it was more size of a ref
>> regular deep fryer.
>>
>> On Fri, Jan 18, 2019 at 2:34 PM Ann via Cookinginthedark <
>> cookinginthedark@acbradio.org> wrote:
>>
>>> You'll need sighted help to do it, but my Power Air Fryer oven was
>>> easily marked with a few small clear bump dots.
>>>
>>>
>>> ~Ann
>>>
>>>
>>>
>>>
>>> On 1/18/2019 2:07 PM, andrew edgcumbe via Cookinginthedark wrote:
 Can those touch screen or touch screen type things be marked?

 On Fri, Jan 18, 2019 at 1:39 PM andrew edgcumbe via Cookinginthedark <
 cookinginthedark@acbradio.org> wrote:

> I don't know how to buy on amazon so I have to go to the store to buy
>>> one
> for example wallmart for example. You say that frozen fries work
>> better
>>> in
> air fryer  so you are saying fresh cut fries cut from potatoes won't
>>> work
> at all or what just wondering
>
> On Fri, Jan 18, 2019 at 12:12 AM Jeffry Miller via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> fries are best in the air fryer when they are frozen fries.  if you
>>> have
>> one like mine the gowise air fryer, there are settings for several
>> things including  chips or fries or whatever you call them and just
>> put
>> the fries in hit the start button then the chips button and then the
>> start button.  let them cook take the baskett out a few times durring
>> cooking time shake fries put baskett back in and when the fryer beeps
>> they are done
>>
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a
>> air
>>> fryer? I am just wondering if a blind person can sucessfully use an
>>> air
>>> fryer or not. i was in a facebook group where some had been using
>> one.
> I
>> am
>>> planning to use it for  doing some fries. I am just looking into
> getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like
>> cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done
>> them
> in
>>> ovin is it reckommended you leave skins on or  what do you do
>> there. I
>>> can't see to know if they are browned up or not.
>>> ___
>>> Cookinginthedark mailing list
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>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a
>> air
>>> fryer? I am just wondering if a blind person can sucessfully use an
>>> air
>>> fryer or not. i was in a facebook group where some had been using
>> one.
> I
>> am
>>> planning to use it for  doing some fries. I am just looking into
> getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like
>> cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done
>> them
> in
>>> ovin is it reckommended you leave skins on or  what do you do
>> there. I
>>> can't see to know if they are browned up or not.
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>>
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 ___
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Re: [CnD] air fryers and fries

[Andrew Niven via Cookinginthedark]

Hi again Andrew

Forgot to mention before, both fresh and frozen fries work really well 
in the Actifry.

Cheers

Andrew


On 19/01/2019 7:39 AM, andrew edgcumbe via Cookinginthedark wrote:
> I don't know how to buy on amazon so I have to go to the store to buy one
> for example wallmart for example. You say that frozen fries work better in
> air fryer  so you are saying fresh cut fries cut from potatoes won't work
> at all or what just wondering
>
> On Fri, Jan 18, 2019 at 12:12 AM Jeffry Miller via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> fries are best in the air fryer when they are frozen fries.  if you have
>> one like mine the gowise air fryer, there are settings for several
>> things including  chips or fries or whatever you call them and just put
>> the fries in hit the start button then the chips button and then the
>> start button.  let them cook take the baskett out a few times durring
>> cooking time shake fries put baskett back in and when the fryer beeps
>> they are done
>>
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a air
>>> fryer? I am just wondering if a blind person can sucessfully use an air
>>> fryer or not. i was in a facebook group where some had been using one. I
>> am
>>> planning to use it for  doing some fries. I am just looking into getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done them in
>>> ovin is it reckommended you leave skins on or  what do you do there. I
>>> can't see to know if they are browned up or not.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a air
>>> fryer? I am just wondering if a blind person can sucessfully use an air
>>> fryer or not. i was in a facebook group where some had been using one. I
>> am
>>> planning to use it for  doing some fries. I am just looking into getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done them in
>>> ovin is it reckommended you leave skins on or  what do you do there. I
>>> can't see to know if they are browned up or not.
>>> ___
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>>
>>
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Re: [CnD] Question: how to flip a lot of little pieces of something, like fries, on an oven tray?

[Andrew Niven via Cookinginthedark]

Hi jude.

exactly what i do too. It's by far the easiest way of doing it.

Cheers

Andrew



On 12/05/2018 3:52 AM, Jude DaShiell via Cookinginthedark wrote:
> I'm a bit odd the way I do it so this may not work for you.  I have
> two oven trays.  The first one that's hot and a second one that didn't
> go into the oven.  When time to flip.  I take hot tray out of oven and
> put second oven tray on top of hot tray upside down. I make sure both
> are lined up so when I  flip nothing will fall out.  Then I grab both
> trays holding them together and flip.  I put cold tray in oven with
> food on it and put hot tray in sink to cool before washing and
> continue baking.
>
> On Fri, 11 May 2018, Parham Doustdar via Cookinginthedark wrote:
>
>> Date: Fri, 11 May 2018 08:08:41
>> From: Parham Doustdar via Cookinginthedark
>> 
>> To: "[cookinginthedark@acbradio.org]" 
>> Cc: Parham Doustdar 
>> Subject: [CnD] Question: how to flip a lot of little pieces of
>> something,
>>     like fries, on an oven tray?
>>
>> Hi,
>> I'm wondering what tricks you guys use when turning over a bunch of
>> things
>> on an oven tray. Turning over something bigger is easy ? I usually use
>> gloves or a spatula, depending on how big it is. However, when it
>> comes to
>> something that has been cut up into small pieces, i have no clue.
>> I would appreciate any ideas you guys have.
>> Thanks!
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>>
>>
>

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Re: [CnD] fish problem

[Andrew Niven via Cookinginthedark]

Hi Vera.

I believe the trick is to dip the items to be cooked in flour before 
dipping them in batter. Hope this helps.

Cheers

Andrew



On 18/01/2018 12:21 PM, VERA ERVIN via Cookinginthedark wrote:
> I have a problem keeping batter on fish, either baked or fried and would like 
> suggestions.
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Andrew Niven via Cookinginthedark]

Hi Lisa.

could you possibly use sherry instead of the liqueur? Sherry trifle is 
delicious.

Cheers

Andrew



On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
> Hi, all.
>
> I'm wanting to make this, but not sure what to substittute for the praline 
> liqueur, I can't find it  locally and even Amazon is coming up blank. The 
> closest is betty Crocker praline ice cream and cake topping.
> Here's the recipe:
>
>
> Berry Trifle
> Makes 18 servings
>
> 1 (10.75 ounce) package prepared pound cake, cubed
> 1 (10 ounce) package frozen blueberries
> 1 (10 ounce) package frozen raspberries
> 1 (10 ounce) package frozen blackberries
> 2 tablespoons praline liqueur
> 1 (5 ounce) package instant vanilla pudding mix
> 1/2 cup milk
> 1 (14 ounce) can sweetened condensed milk
> 1 (8 ounce) container frozen whipped topping, thawed
>
> Directions
> Prep, 15 m, Cook, -, Ready in, 2 h
> 1, Place cubed cake in bottom of large glass serving bowl. Layer the 
> blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
> praline liqueur.
> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
> whipped topping, stir well. Pour mixture over frozen berries. Top custard 
> with remaining cool whip. Let sit at room temperature for 1 hour or in 
> refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
> Sent from my iPhone
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Re: [CnD] New Moderator In Town

[Andrew Niven via Cookinginthedark]

Hi Dale.

really sad to hear about Steve.

Cheers

Andrew



On 4/11/2017 3:19 AM, Food Dude via Cookinginthedark wrote:
> Hi Everyone,
> Well this message contains mixed emotions for me...
> Good News / Bad News so to speak.
> Steve Stewart, a dear friend and the old moderator of this list, is no 
> longer able to moderate.
> I have been holding off sending this post out but it looks like there 
> is no good news on the horizon for Steve.
> He suffered a stroke earlier in the year and there appears to be no 
> chance of recovery. He is being kept alive with a breathing machine 
> and is getting nutrition by a feeding tube.
> He has lost the use of his right side and is not able to even speak.
> Please keep Steve and his family in your prayers...Steve, for everyone 
> that knew him, would have given the shirt off his back to anyone 
> needing it even if it was the only shirt he owned.
> It is one of my many blessings to be able to call him friend. I miss 
> his gentle nature and our conversations, not to mention his great laugh!
> God Speed Steve Stewart!
> That being said, Marilyn Pennington has offered her services to 
> moderate the Cooking In The Dark list.
> She will be helping members with membership requests and changes.
> Thank you Marilyn for helping out the Mice and Cooking In The Dark 
> members!
> Thank you for your time and for reading this post!
> Keep On Cooking!
> Dale Campbell
> Cooking In The Dark Host
> www.cookinginthedark.libsyn.com
>
> ---
> This email has been checked for viruses by AVG.
> http://www.avg.com
>
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Re: [CnD] message for the moderators

[Andrew Niven via Cookinginthedark]

Thanks Dale, that's great.

Cheers

Andrew



On 2/10/2017 1:55 PM, Food Dude via Cookinginthedark wrote:
> Howdy,
>
> I think we got your address,
>
> ani...@vodafone.co.nz
>
> removed.
>
> Please let me know if it isn't.
>
> It might take a bit for messages to cycle but we should be good to go!
>
> Thank You,
>
> Dale Campbell
>
>
>
> On 9/30/2017 5:05 PM, Andrew Niven via Cooking wrote:
>> Hi Dale.
>>
>> Would you or someone else be able to unsubscribe my previous email
>> address please? I'm unable to do this myself as all my mail is now
>> forwarded to hotmail. Any help would be much appreciated. The address I
>> would like unsubscribed is below.
>>
>> ani...@vodafone.co.nz
>>
>> Cheers
>>
>> Andrew
>>
>>
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>
>
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[CnD] message for the moderators

[Andrew Niven via Cookinginthedark]

Hi Dale.

Would you or someone else be able to unsubscribe my previous email 
address please? I'm unable to do this myself as all my mail is now 
forwarded to hotmail. Any help would be much appreciated. The address I 
would like unsubscribed is below.

ani...@vodafone.co.nz

Cheers

Andrew


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Re: [CnD] Chocolate Chip Corn Flake Cookies II for Andrew

[Andrew Niven via Cookinginthedark]

Hi Helen.

No, these aren't the ones I used to make.  However, they sound good and 
I'll probably try them sometime soon.  I've a feeling the ones I used to 
do were called Chocolate Crunch Cookies and they were really delicious.


Cheers

Andrew



On 19/05/2017 6:35 AM, Helen Whitehead via Cookinginthedark wrote:

Andrew, I received this chocolate chip cookie recipe from another list, they
do have cornflakes in them.

I hope this might be the recipe you're looking for.

  


Corn Flake Cookies II
  
http://allrecipes.com/recipe/25806/corn-flake-cookies-ii/?internalSource=hub

%20recipe

=search%20results=cardslot%201
  
My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes,

chocolate chips and nuts...This recipe can be halved or doubled, depending
on how many cookies you want! Enjoy!

  


30 m
48 servings
121  cals

  


  +1/2 cup canola oil
  +1/2 cup margarine
  +1 cup brown sugar
  +1 cup white sugar
  +2 eggs
  +1 teaspoon vanilla extract
  +2 cups all-purpose flour

+1 teaspoon baking soda
  +1 teaspoon baking powder
  +1/2 teaspoon salt
  +1 1/2 cups cornflakes cereal
  +1 cup rolled oats
  +1 cup semisweet chocolate chips
  +1/2 cup chopped walnuts

  


Prep 15 m
Cook 15 m
Ready In 30 m

  


1Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie
sheets.
2In a large bowl, mix together the canola oil, margarine, brown sugar and
white sugar until smooth. Beat in the eggs one at a time, then stir in the
vanilla. Combine the flour, baking soda, baking powder and salt; stir into
the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and
walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow
cookies to cool slightly on the cookie sheets before removing to wire racks
to cool completely.

  


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[CnD] chocolate chip cookies

[Andrew Niven via Cookinginthedark]

Hi list.

There was a recipe on here some years ago for chocolate chip cookies 
which I used to make quite often till I lost it.  These particular ones 
had crushed cornflakes in them and were really delicious.  I'm wondering 
if someone still has that recipe please?  I'm not sure if it was a 
cracker barrel one or not.  Any help would be much appreciated.


Cheers

Andrew


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[CnD] season's greetings

[Andrew Niven via Cookinginthedark]

Hi all.

Wishing you all a very merry Christmas and a happy new year. Hope 2017 
gives you all you wish for.


Cheers

Andrew


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Re: [CnD] on garlic clove substitutes

[Andrew Niven via Cookinginthedark]

Hi Becky.

About a teaspoon I think.

Cheers

Andrew



On 4/09/2016 5:07 AM, Rebecca Manners via Cookinginthedark wrote:

How about the minced garlic that comes in a jar? How much would equal
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:

Hello,

I have the following on garlic clove substitutes I got from a whole list of
substitutes from allrecipes.com (below my name)

Hth  Jeanne
Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe

   


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Re: [CnD] Question about baking potatoes

[Andrew Niven via Cookinginthedark]

Hi Cindy.
Bake at 200 C or 400 F for about an hour.  Hope this helps.
Cheers
Andrew


On 3/03/2016 12:10 p.m., Cindy Simpson via Cookinginthedark wrote:

Hi list friends,
I know I don't post that often but I've got a question that I'm hoping you
guys can answer.
I am interested in baking a potato for dinner later on tonight.  Normally
I'd do it in the microwave but these are fairly large baking potatoes and I
would like to do it in the oven instead.  Could anyone tell me how long and
at what temperature I should bake a fairly large potato in the oven?
Thanks so much in advance,
Cindy Simpson
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Re: [CnD] electric carving knife questions

[Andrew Niven via Cookinginthedark]

Hi Charles.
I use an electric knife for slicing bread.  As far as I know they don't 
have an adjustable guide.  If you can get one, you might want to look at 
a cordless model.  Unfortunately, I've sliced through the cord on two of 
my ones.  The bang is quite impressive when it happens.  lol!

Cheers
Andrew


On 20/07/2015 8:27 a.m., Charles Rivard via Cookinginthedark wrote:

I've been thinking about getting an electric carving knife.  Although I do have 
an electric meat slicer, I'm thinking this might be quicker for slicing hams 
and other boneless pieces of meat, possibly.  I would like to hear from any 
totally blind people who have used one.

Questions:

Do they have an adjustable guide for slicing at desired thicknesses?

2.  If so, what are the thicknesses?

3.  What features should I look for?

4.  Any particular brands, and, if so, why or why not?

Thanks in advance.

---
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you! really! are! finished!
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Re: [CnD] Question about pressure cookers.

[Andrew Niven via Cookinginthedark]

Hi Paula.
I have a Tefal pressure cooker, and a breville fast slow cooker which is 
a pressure cooker and slow cooker in one.  Both these units are 
electric, and I'm very pleased with them both.  I live in New Zealand, 
so not sure if the breville is available where you are, but I know you 
get Tefal in the US.  From what I've read, the Cuisinart models are the 
same as the Tefal but with a different name on them. hope this helps.

Cheers
Andrew

On 23/01/2015 5:04 a.m., Paula and James Muysenberg via Cookinginthedark 
wrote:
I have a question about pressure cookers. I'm interested in buying 
one, but have no experience with them. I'm considering an electric 
one, called the Instant pot. It is also supposed to serve as a slow 
cooker and several other things. The cooking pot is stainless steel, 
which I prefer over nonstick surfaces that can sometimes leech into 
food. My husband and I have read mixed reviews, including one from a 
blind person who was really pleased with it.


I hope to go to a store and have a look at some pressure cookers 
this weekend. I can't check out the Instant Pot, though, because you 
have to order it from Canada. My question, for those who own a 
pressure cooker, is: What kind do you have, and how well does it work 
for you?


Thanks for any feedback,
Paula
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Re: [CnD] beef and beer (found on the Internet)

[Andrew Niven via Cookinginthedark]

Hi Charles.
I think browning of the beef in this recipe is purely optional. From 
reading it, I feel the recipe will work just fine even without 
browning.  A tip one of our cookery writers put into one of her books is 
to precook onions and/or garlic for a couple of minutes in the microwave 
before adding them to the crockpot.

Cheers
Andrew

On 11/11/2014 8:39 a.m., Charles Rivard via Cookinginthedark wrote:
A personal note:  I would not use this crock pot recipe, because it 
involves using the stove top, which I am lousy at.  I don't care for 
recipes in which you must use other than the crock pot if it is a 
crock pot recipe.  I would rather have the crock pot do the cooking 
than having to cook something and then put it into the crock pot.


Also, note that I had to do a lot of cleaning up of this recipe. I 
refuse to just copy and paste from Internet recipes.  I want to send 
clearly written recipes.



crock pot beef and beer

Serves 4 to 6.

Total Time: 8 hours
Prep Time: 30 minutes
Cook Time: 8 hours


Ingredients:
2 cups of beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2 -3 tablespoons butter, divided
2 onions, sliced
2 garlic cloves, crushed
1 tablespoon tomato paste
cayenne or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper

Directions:

1.  Add the beer to the crock pot, turn the control to high.

2.  Cut the beef into cubes, coat with the flour and brown in half of 
the butter, you might have to do this in batches.


3.  Transfer the browned beef to the crock pot.

4.  Using the rest of the butter brown the onions, add garlic, tomato 
puree and cayenne if using.


5.  Add to the crock pot together with the bay leaves and salt and 
pepper.


6.  Now turn the crock pot to low and cook for 6 to 8 hours, until the 
beef is tender.


7.  If you want to thicken the sauce add about 2 tablespoons of flour 
made into a paste, about 30 minutes before the end of the cooking 
time, stir that in, you will have to turn the crock pot on high for this.


---
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finished, you! really! are! finished!

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Re: [CnD] A question about microwaved baked potatoes

[Andrew Niven via Cookinginthedark]

Hi Brittany.
When I bake potatoes in the microwave here's what I do.  Do exactly as 
you've been doing, but I don't bother with the paper towel.  I either 
stand the spuds on a plate or directly round the outside edge of the 
turntable.  In the middle if I'm only doing one potato.  I give them 
about the same amount of cooking time, but I always turn the potato/s 
over after half the cooking time is complete.  Hope this helps.

Cheers
Andrew

On 8/10/2014 1:11 a.m., Brittany Simpson via Cookinginthedark wrote:

Hello all,
I really need some help from some of you more experienced cooks out there.  I 
feel like this is a really dumb and very basic question, but I'm going to ask 
it anyway because apparently I'm doing something wrong and I need to find out 
what it is.  I am not an experienced cook but I'm not a beginner either, and 
there are a lot of things that I can do in the kitchen and do very well.  But 
something I would like to do very well and can't seem to is make baked potatoes 
in the microwave.  What I've been doing is picking out a potato, and it's 
usually a kind of small or medium sized potato.  I poke holes in it all over 
with a fork after washing the potato off under running water.  Then I wrap the 
potato in a paper towel and microwave it from between 4 and 5 minutes.  What 
keeps happening for some reason is that the inside of my potato mostly gets 
done but a very small portion of the potato becomes very tough and very 
difficult to eat.  Like...very hard to chew.  Most of the rest of the po

ta

  to is okay, but what I want is to be able to eat the whole potato, not just 
most of it but all of it, I don't like wasting food in any way.  So could 
someone please tell me what I might be doing wrong and what I could do 
differently to perfectly bake a whole potato in the microwave?
Thanks in advance,
Brittany
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Re: [CnD] Keurig Coffeemaker

[Andrew Niven via Cookinginthedark]

Hi Claudia.
While I don't have one of these coffee makers, I'm wondering if the 
following suggestion may be of help.  Do you take milk in your coffee?  
If so, perhaps you could try heating the milk before adding it to the 
coffee.  Otherwise, zap the coffee in the microwave after you have 
poured it till it's hot enough for you.

Cheers
Andrew

On 29/09/2014 12:33 a.m., Claudia via Cookinginthedark wrote:

Hi All,

  


I purchased a Keurig last week;  I believe it is the B45.  It is a model
that has the reservoir to hold water for several cups.  There are no
temperature adjustments, just three buttons, for different cup sizes and an
on/off button and an Auto On button, I believe.

I find that it doesn't get my coffee as hot as I'd like it!  It starts out
hot but cools off quite quickly.

I don't think I'm doing anything wrong.  But since I like hot coffee, I'm
not sure I'll keep the unit.

Suggestions for a different Keurig, since I've already taken the plunge?

Thanks.

  


Claudia

  

  


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Re: [CnD] Failing microwave question

[Andrew Niven via Cookinginthedark]

Hi Donald.
Firstly, if your microwave is a domestic model it will only have one 
magnetron.  Now for a test you can do.  Put some water in a coffee mug, 
and place it inside the microwave making careful note as to where the 
handle is.  Run the oven for a few seconds, then open the door and check 
where the handle of the mug is now positioned.  if the handle is in the 
same place, chances are your turntable motor has stopped working.  If 
this is the case, then rotate your food manually two or three times 
while it's cooking.  You should have even results this way.  Hope this 
helps.

Cheers
Andrew

On 6/09/2014 2:30 a.m., Donald via Cookinginthedark wrote:

Hello,
I have recently noticed that when I am heating things in my microwave with
the rotating plate inside the food items seem to be cooking unevenly.  It is
not with every item.
Is there a test that a blind person can do to check if one of the magnotrons
has stopped working in my microwave.
Food does not take any longer to heat than before but just seems that a
plate of food to be hot on one side and warm on the other at times.
Any suggestions would be of assistance.
Donald in Canada

  bu

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Re: [CnD] Coffee Cake

[Andrew Niven via Cookinginthedark]

Hi Linda.
I'll have a look through my recipes and see what I can find. Hopefully 
in the next few days or so.

Cheers
andrew

On 17/08/2014 2:39 p.m., Linda Ratzlaff via Cookinginthedark wrote:

Hi Andrew
Do you have a recipe for the coffee cake that you were talking about from New 
Zealand?  If you do I would be interested in getting it.  I hope this e:mail is 
going to Andrew.  Here is my e:mail:  lindaratzl...@sasktel.net.

Thanks in advance
Linda Ratzlaff
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Re: [CnD] coffee cake

[Andrew Niven via Cookinginthedark]

Hi Steve.
Just to add something different to the mix, coffee cake in New zealand 
is a cake flavoured with instant coffee powder.  It's usually either 
iced with coffee icing on top, or splint through the middle and filled 
with sweetened with coffee flavoured whipped cream.  sometimes the iced 
version is also covered with walnuts after being iced.

Cheers
Andrew

On 16/08/2014 1:22 p.m., Steve Stewart via Cookinginthedark wrote:

got a question, do any one know what kind of cake is coffee cake? I have heard 
of it, but cannot remember what kind is it.

Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
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[CnD] Rollie Egg Master

[Andrew Niven via Cookinginthedark]

Hi all.
Just wondering if anyone had one of these kitchen gadgets and how good 
you find it?  For anyone who doesn't, there's plenty of information 
about them up on Youtube.  The concept sounds fascinating and easy for a 
blind person to operate.

Cheers
Andrew

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Re: [CnD] using a pressure cooker

[Andrew Niven via Cookinginthedark]

Hi Bill.
I use an electric pressure cooker and find it great.  My model is a 
tefal, but I beleive the Cuisinart ones are the same or at least very 
similar.

Cheers
Andrew

On 7/07/2014 4:33 p.m., Bill Deatherage via Cookinginthedark wrote:

Hello,
The rocker type of gages is that the type that the more pressure the noiseer it 
gets?  Also, the presto, is that an electric pressure cooker or is that one 
that sets on top of the stove?  I was wondering if an electric one would be 
easier to use than one that sets on the stove?  I have heard about some that 
serve as not only, a pressure cooker, but, also, as a slow cooker.  I was 
wondering if the more it does, the more difficult to operate it would be?
Thanks in advance for everyones help.
Bill Deatherage


Sent from my iPad
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Re: [CnD] Measuring flour

[Andrew Niven]

Don't know about in the states Charles, but over here a wizz is another 
name for a food processor.  However, I see the spelling is a little 
different, so probably something else altogether.

Cheers
Andrew

On 16/05/2014 4:29 a.m., Charles Rivard wrote:

What is a whiz?

---
Be positive!  When it comes to being defeated, if you think you're 
finished, you! really! are! finished!

- Original Message - From: RJ rjf...@verizon.net
To: cookinginthedark@acbradio.org
Sent: Wednesday, May 14, 2014 2:21 PM
Subject: Re: [CnD] Measuring flour



Use a whiz, It works great.
- Original Message - From: Bill Deatherage wrd...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Wednesday, May 14, 2014 2:47 PM
Subject: [CnD] Measuring flour






Hello,
I ordered a sour dough starter from King Arthor Flour company.  The 
directions said, to add a cup of water and a cup of flour.  when I 
did this the starter wasto thick. I called the bakers support line 
at King Arthor and was told that often the flour gets packed down in 
shipping. to loosen it up to take a table spoon and lift the flour 
up and let it droop. and this would loosen it up and make it come 
out the way it is supposed to.
That was something I didn't know I was thinking that I should share 
it with people on the list because maybe someone has had the same 
problem.

Bill DeatherageSent from my iPad
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Re: [CnD] popcorn questions and curiosities

[Andrew Niven]

Hi Charles.
On the odd occasion i pop corn, I always put a little butter into the 
saucepan.  For me, that gives the best flavour.

Cheers
Andrew

On 15/03/2014 6:53 a.m., Charles Rivard wrote:

When you pop popcorn in an electric popper or on the stovetop, do you notice a 
difference in the taste if you use different oils?  If so, what is your 
preference based solely on taste?  Have you found a difference among brands of 
popcorn?  What is your preference and why?

I am impressed with the popcorn from the Great Northern Popcorn Company.  It 
all pops, it pops bigger, and you use less to make a batch.  It costs a bit 
more, but not when you consider the yield.  A 1/2 cup of corn is said to make 4 
quarts, but it will darn near fill a 6-quart bowl if you are using a Stir Crazy 
popper.  If I use the same amount of Jolly Time popcorn, it all will pop, but 
will only fill the bowl to about 2 thirds full, which is probably an accurate 4 
quarts.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
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[CnD] a cool whip question

[Andrew Niven]

Hi all.
just wondering if freshly whipped cream can be substituted for cool whip 
in most recipes.  my reason for asking this is that we simply don't get 
cool whip or anything like it in New Zealand.

Cheers
Andrew

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Re: [CnD] a cool whip question

[Andrew Niven]

Thanks for that.
Definitely one to keep.
Cheers
Andrew

On 10/01/2014 9:40 a.m., Kathy Brandt wrote:

A recipe for Cool Whip
1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk powder
3 tablespoons sugar
3 tablespoons oil
1 teaspoon vanilla
Directions:
1. Chill a small bowl.
2. Soften gelatin with 2 tsp cold water, then add the boiling water,
stirring until gelatin is completely dissolved; cool until tepid.
3. Place ice water and dry milk powder in the chilled bowl.
4. Beat at high speed, until mixture forms stiff peaks; add sugar and
vanilla, still beating, then oil and gelatin.
5. Place in freezer for about 15 minutes, then transfer to refrigerator
until ready to use.
6. Stir just before using, to retain creamy texture.
7. Do not double recipe or the mixture will not thicken.
Makes: 2 cups
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Re: [CnD] question about cooking meat in the crockpot

[Andrew Niven]

Hi Charles.
That's where multi-purpose cookers come into their own.  You can brown 
the meat, and slow cook it in the one device.

Cheers
Andrew

On 18/11/2013 7:45 a.m., Charles Rivard wrote:
Doesn't that defeat the purpose of using a crock pot, though?  I would 
want to cut down on cleanup later, and just cook it using one device.  
Put it in the crock pot, set it, and forget it, at least for a while.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - From: Regina Marie 
reginamariemu...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Sunday, November 17, 2013 8:53 AM
Subject: Re: [CnD] question about cooking meat in the crockpot


Even if the roast is frozen, I like to brown it on all sides in a 
skillet

first in a little seasoned oil. (very little oil, just so won't stick.)
*smile*


Regina Marie
email: reginamariemu...@gmail.com
Ph: 916-877-4320
Follow Me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandj.fm/


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Shannon Hannah
Sent: Thursday, November 14, 2013 9:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

I put a frozen roast in my crock pot in the morning on low and at 
around 5
it is well done no matter what size. I prefer cooking it frozen to 
thawed.

Shannon

-Original Message-
From: Charles Rivard
Sent: Thursday, November 14, 2013 11:22 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

If it is cooked to an internal temperature that is recommended by the 
FDA,
that should kill bacteria, shouldn't it?  I've heard that a frozen 
roast can
be put into a crock pot and cooked on warm until partially thawed to 
prevent
the pot from cracking, then on medium or high until done.  If this is 
not

so, I will learn something from the responses.  Thanks.

---
Be positive!  When it comes to being defeated, if you think you're 
finished,

you! really! are! finished!
- Original Message -
From: Nicole Massey ny...@gypsyheir.com
To: cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 8:03 PM
Subject: Re: [CnD] question about cooking meat in the crockpot


It's not recommended. Yes, folks have had okay results with it, but 
you do

take a bit of a health risk if you do so.
Meat has to be above or below a set range of temperature to avoid 
growing

some pretty ugly bacteria, and cooking a frozen roast with some mass to
it,
unless it's sliced thin, leaves the interior of the roast within that
risky
window for too long, at least according to the experts.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Nancy Martin
Sent: Thursday, November 14, 2013 6:19 PM
To: cookinginthedark@acbradio.org; Donald
Subject: Re: [CnD] question about cooking meat in the crockpot

Hello,
I'd guess there was much debate about whether frozen meat will cook
properly in a slow cooker. I've always thought meat must first be
thawed. I'm not wanting to start trouble, I just want to learn
something. So, I realize frozen meat needs more time to cook, but 
can I

cook frozen meat in the crockpot?
thanks,
Nancy
- Original Message -
From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 4:27 PM
Subject: [CnD] cooking in crock question


 Hello,
 I am going to put a 2 kg size frozen beef roast in my crock pot.
 I simply need to know how long to cook it on low or high 
temperature.

 I do not want to open the can of worms of whether frozen or thawed
for
 the beef roast.
 Thanks.
 Donald  :)

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Re: [CnD] question about cooking meat in the crockpot

[Andrew Niven]

Not sure as I live in New Zealand.
However, they have various settings for browning, slow cooking etc. My 
particular model is a Sunbeam VersaCook.  There'll be other models 
available though I'm picking.

Cheers
Andrew

On 18/11/2013 9:56 a.m., sayegh.m...@gmail.com wrote:

Where would I buy a multipurpose cooker and how do they work?

Sent from my iPhone


On Nov 17, 2013, at 1:35 PM, Andrew Niven ani...@vodafone.co.nz wrote:

Hi Charles.
That's where multi-purpose cookers come into their own.  You can brown the 
meat, and slow cook it in the one device.
Cheers
Andrew


On 18/11/2013 7:45 a.m., Charles Rivard wrote:
Doesn't that defeat the purpose of using a crock pot, though?  I would want to 
cut down on cleanup later, and just cook it using one device.  Put it in the 
crock pot, set it, and forget it, at least for a while.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - From: Regina Marie reginamariemu...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Sunday, November 17, 2013 8:53 AM
Subject: Re: [CnD] question about cooking meat in the crockpot



Even if the roast is frozen, I like to brown it on all sides in a skillet
first in a little seasoned oil. (very little oil, just so won't stick.)
*smile*


Regina Marie
email: reginamariemu...@gmail.com
Ph: 916-877-4320
Follow Me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandj.fm/


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Shannon Hannah
Sent: Thursday, November 14, 2013 9:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

I put a frozen roast in my crock pot in the morning on low and at around 5
it is well done no matter what size. I prefer cooking it frozen to thawed.
Shannon

-Original Message-
From: Charles Rivard
Sent: Thursday, November 14, 2013 11:22 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

If it is cooked to an internal temperature that is recommended by the FDA,
that should kill bacteria, shouldn't it?  I've heard that a frozen roast can
be put into a crock pot and cooked on warm until partially thawed to prevent
the pot from cracking, then on medium or high until done.  If this is not
so, I will learn something from the responses.  Thanks.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: Nicole Massey ny...@gypsyheir.com
To: cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 8:03 PM
Subject: Re: [CnD] question about cooking meat in the crockpot



It's not recommended. Yes, folks have had okay results with it, but you do
take a bit of a health risk if you do so.
Meat has to be above or below a set range of temperature to avoid growing
some pretty ugly bacteria, and cooking a frozen roast with some mass to
it,
unless it's sliced thin, leaves the interior of the roast within that
risky
window for too long, at least according to the experts.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Nancy Martin
Sent: Thursday, November 14, 2013 6:19 PM
To: cookinginthedark@acbradio.org; Donald
Subject: Re: [CnD] question about cooking meat in the crockpot

Hello,
I'd guess there was much debate about whether frozen meat will cook
properly in a slow cooker. I've always thought meat must first be
thawed. I'm not wanting to start trouble, I just want to learn
something. So, I realize frozen meat needs more time to cook, but can I
cook frozen meat in the crockpot?
thanks,
Nancy
- Original Message -
From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 4:27 PM
Subject: [CnD] cooking in crock question



Hello,
I am going to put a 2 kg size frozen beef roast in my crock pot.
I simply need to know how long to cook it on low or high temperature.
I do not want to open the can of worms of whether frozen or thawed

for

the beef roast.
Thanks.
Donald  :)

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Re: [CnD] question about cooking meat in the crockpot

[Andrew Niven]

Hi.
The model I have has several different settings.  One for browning, one 
for fast boiling, high and low slow cooker etc.  The advantage is that I 
can brown ingredients if I need to, then slow cook or simmer in the same 
pan afterwards.

Cheers
Andrew

On 18/11/2013 10:02 a.m., Drew Hunthausen wrote:

Andrew,
Can you please explain a little bit how how the multi purpose cooker works,
and why you like it so much? Thanks so much

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Andrew Niven
Sent: Sunday, November 17, 2013 1:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

Not sure as I live in New Zealand.
However, they have various settings for browning, slow cooking etc. My
particular model is a Sunbeam VersaCook.  There'll be other models available
though I'm picking.
Cheers
Andrew

On 18/11/2013 9:56 a.m., sayegh.m...@gmail.com wrote:

Where would I buy a multipurpose cooker and how do they work?

Sent from my iPhone


On Nov 17, 2013, at 1:35 PM, Andrew Niven ani...@vodafone.co.nz wrote:

Hi Charles.
That's where multi-purpose cookers come into their own.  You can brown

the meat, and slow cook it in the one device.

Cheers
Andrew


On 18/11/2013 7:45 a.m., Charles Rivard wrote:
Doesn't that defeat the purpose of using a crock pot, though?  I would

want to cut down on cleanup later, and just cook it using one device.  Put
it in the crock pot, set it, and forget it, at least for a while.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - From: Regina Marie
reginamariemu...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Sunday, November 17, 2013 8:53 AM
Subject: Re: [CnD] question about cooking meat in the crockpot



Even if the roast is frozen, I like to brown it on all sides in a
skillet first in a little seasoned oil. (very little oil, just so
won't stick.)
*smile*


Regina Marie
email: reginamariemu...@gmail.com
Ph: 916-877-4320
Follow Me: http://www.twitter.com/mamaraquel Find Me:
http://www.facebook.com/reginamarie
Listen Live: http://www.jandj.fm/


-Original Message-
From: Cookinginthedark
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon
Hannah
Sent: Thursday, November 14, 2013 9:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

I put a frozen roast in my crock pot in the morning on low and at
around 5 it is well done no matter what size. I prefer cooking it

frozen to thawed.

Shannon

-Original Message-
From: Charles Rivard
Sent: Thursday, November 14, 2013 11:22 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] question about cooking meat in the crockpot

If it is cooked to an internal temperature that is recommended by
the FDA, that should kill bacteria, shouldn't it?  I've heard that
a frozen roast can be put into a crock pot and cooked on warm until
partially thawed to prevent the pot from cracking, then on medium
or high until done.  If this is not so, I will learn something from the

responses.  Thanks.

---
Be positive!  When it comes to being defeated, if you think you're
finished, you! really! are! finished!
- Original Message -
From: Nicole Massey ny...@gypsyheir.com
To: cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 8:03 PM
Subject: Re: [CnD] question about cooking meat in the crockpot



It's not recommended. Yes, folks have had okay results with it,
but you do take a bit of a health risk if you do so.
Meat has to be above or below a set range of temperature to avoid
growing some pretty ugly bacteria, and cooking a frozen roast with
some mass to it, unless it's sliced thin, leaves the interior of
the roast within that risky window for too long, at least
according to the experts.


-Original Message-
From: Cookinginthedark
[mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Nancy Martin
Sent: Thursday, November 14, 2013 6:19 PM
To: cookinginthedark@acbradio.org; Donald
Subject: Re: [CnD] question about cooking meat in the crockpot

Hello,
I'd guess there was much debate about whether frozen meat will
cook properly in a slow cooker. I've always thought meat must
first be thawed. I'm not wanting to start trouble, I just want to
learn something. So, I realize frozen meat needs more time to
cook, but can I cook frozen meat in the crockpot?
thanks,
Nancy
- Original Message -
From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 4:27 PM
Subject: [CnD] cooking in crock question



Hello,
I am going to put a 2 kg size frozen beef roast in my crock pot.
I simply need to know how long to cook it on low or high

temperature.

I do not want to open the can of worms of whether frozen or
thawed

for

the beef roast.
Thanks.
Donald  :)

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Re: [CnD] question about cooking meat in the crockpot

[Andrew Niven]

Hi Nancy.
Each to their own I guess, but my own view is not to.  Most crockpot 
manuals and recipe books I've seen advise against it as the internal 
temp of the meat doesn't come up sufficiently before the outside is 
done.  Also, I've heard you can run the risk of cracking the bowl of the 
pot with frozen meat.

Cheers
Andrew

On 15/11/2013 1:18 p.m., Nancy Martin wrote:

Hello,
I'd guess there was much debate about whether frozen meat will cook 
properly in a slow cooker. I've always thought meat must first be 
thawed. I'm not wanting to start trouble, I just want to learn 
something. So, I realize frozen meat needs more time to cook, but can 
I cook frozen meat in the crockpot?

thanks,
Nancy
- Original Message - From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 4:27 PM
Subject: [CnD] cooking in crock question



Hello,
I am going to put a 2 kg size frozen beef roast in my crock pot.
I simply need to know how long to cook it on low or high temperature.
I do not want to open the can of worms of whether frozen or thawed 
for the

beef roast.
Thanks.
Donald  :)

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Re: [CnD] cooking in crock question

[Andrew Niven]

About four and a half pounds Charles.
Cheers
Andrew

On 15/11/2013 6:10 p.m., Charles Rivard wrote:
2 kilograms is how many pounds?  It would make a difference whether it 
is frozen or thawed.


---
Be positive!  When it comes to being defeated, if you think you're 
finished, you! really! are! finished!

- Original Message - From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Thursday, November 14, 2013 4:27 PM
Subject: [CnD] cooking in crock question



Hello,
I am going to put a 2 kg size frozen beef roast in my crock pot.
I simply need to know how long to cook it on low or high temperature.
I do not want to open the can of worms of whether frozen or thawed 
for the

beef roast.
Thanks.
Donald  :)

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Re: [CnD] butter

[Andrew Niven]

Just to add to the debate, NVDA also reads it fine.
Cheers
Andrew

On 25/10/2013 4:52 a.m., Nicole Massey wrote:

And Jaws 12, Jaws 5...


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Charles Rivard
Sent: Thursday, October 24, 2013 10:24 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] butter

JAWS 14 reads it just fine.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Benjamin Olson silverbo...@me.com
To: cookinginthedark@acbradio.org
Sent: Thursday, October 24, 2013 10:01 AM
Subject: Re: [CnD] butter



Nicole, please refrain from using the 1/2 character key as JAWS, and

iOS

do not know how to read it.

On Oct 24, 2013, at 9:17 AM, Nicole Massey ny...@gypsyheir.com

wrote:

One stick of butter equals ½cup. There are eight tablespoons in a

stick,

and
four tablespoons make up ¼cup, ergo ½cup.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-

boun...@acbradio.org]

On Behalf Of Wendy Williams
Sent: Thursday, October 24, 2013 9:16 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] butter

1 stick of butter = 1/2 cup butter or 1 cup of butter?
Wendy
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Re: [CnD] under a misconception

[Andrew Niven]

Hi Crystal.
I'm in New Zealand.  However, I'm sure such an appliance wold be 
available in other parts of the world.

Cheers
Andrew

Krystel Keller wrote:

Andrew, where are you located, that sounds awesome I'd love one.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Andrew Niven
Sent: Friday, 8 March 2013 11:03 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] under a misconception

hi Charles.
Can you get combination crockpots in the US?  I've jsut bought one
here.  It's called a Sunbeam VersaCook, and it's a slow cooker, frypan
for browning, saucepan and deep fryer all in one unit.  This way, I can
brown in the pan, then switch to slow cooker mode afterwards.
Cheers
Andrew

Charles Rivard wrote:

I've always heard how easy and convenient a crock pot is.  I figured
that it would be just the thing for a beginning cook because you have
to do so little to get great meals. However, there are a lot of
recipes for the crock pot that I don't want to try because you have to
brown the meat, boil this or that, and then, basically use the crock
pot to finish the process. This is disappointing to me, because I
figured, under an apparent misconception, that you would put
everything into the crock pot and let it, not the cook, do the work.
I don't want to have to cook the food before it goes into a crock pot
to complete the process I was hoping that it would perform from start
to finish. Some meals are the type I am looking for, but a lot of them
aren't.  One exception to that is the chili recipe I make, which I
have previously posted.  I use Venison, and I do grill it before it
gets thrown into the pot to cook for 8 hours on the low setting.  It
makes the house smell really good all day, too, which is another thing
that I do like about the crock pot.  You've been smelling something
all day, and can't wait to eat it!

---
Shepherds are the best beasts, but Labs are a close second.
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Re: [CnD] under a misconception

[Andrew Niven]

hi Charles.
Can you get combination crockpots in the US?  I've jsut bought one 
here.  It's called a Sunbeam VersaCook, and it's a slow cooker, frypan 
for browning, saucepan and deep fryer all in one unit.  This way, I can 
brown in the pan, then switch to slow cooker mode afterwards.

Cheers
Andrew

Charles Rivard wrote:
I've always heard how easy and convenient a crock pot is.  I figured 
that it would be just the thing for a beginning cook because you have 
to do so little to get great meals. However, there are a lot of 
recipes for the crock pot that I don't want to try because you have to 
brown the meat, boil this or that, and then, basically use the crock 
pot to finish the process. This is disappointing to me, because I 
figured, under an apparent misconception, that you would put 
everything into the crock pot and let it, not the cook, do the work.  
I don't want to have to cook the food before it goes into a crock pot 
to complete the process I was hoping that it would perform from start 
to finish. Some meals are the type I am looking for, but a lot of them 
aren't.  One exception to that is the chili recipe I make, which I 
have previously posted.  I use Venison, and I do grill it before it 
gets thrown into the pot to cook for 8 hours on the low setting.  It 
makes the house smell really good all day, too, which is another thing 
that I do like about the crock pot.  You've been smelling something 
all day, and can't wait to eat it!


---
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Re: [CnD] pressure cookers

[Andrew Niven]

Hi there.
i have a digital pressure cooker and love it.  My one is a tefal. I've a 
feeling the Cuisinart model is identical.  Hope this helps.

Cheers
Andrew

Anmol Bhatia wrote:

Hello,
I am looking at getting a pressure cooker. Does anyone have recommendation for 
what type of one I should get?

thanks
Anmol
I seldom think about my limitations, and they never make me sad. Perhaps there 
is just a touch of yearning at times; but it is vague, like a breeze among 
flowers.
Hellen Keller
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[CnD] rice cookers

[Andrew Niven]

Hi all.
Thanks for all the tips on using rice cookers.  The one I have is a very 
basic model with no extra settings on it.  Do you people still use this 
type for all sorts of other things apart from rice?  Many thanks.

cheers
Andrew

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[CnD] electric rice cookers

[Andrew Niven]

Hi all.
Just wondering if anyone out there uses an electric rice cooker for 
anything other than rice?  I'm thinking of buying one, but not sure how 
much use i'd get out of it.  Any help would be much appreciated.

Cheers
Andrew

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Re: [CnD] Reheating Food

[Andrew niven]

Hi Sharon.
I think whether or not to use a microwave is purely a matter of personal 
choice.  There are those 
who believe microwaves are harmful, and those who believe they aren't.  
personally, i have no 
problems using a microwave and don't feel that any nutritional value is lost 
when food is cooked or 
reheated in one.  I'd be inclined to just carry on heating your leftovers in 
it.  Hope this helps.
Cheers
andrew

- Original Message - 
From: Sharon mt281...@comcast.net
To: Cookinginthedark@Acbradio. Org cookinginthedark@acbradio.org
Sent: Tuesday, November 20, 2012 4:48 AM
Subject: [CnD] Reheating Food


I'm hearing more and more about microwaving destroying nutrition. What
options are there for reheating food, especially small amounts of food
without cooking them any longer than they are already cooked? For example, I
have left over quinoa, and I have left over fish with spinach and pineapple.

Sharon

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Re: [CnD] In Reply To: T-fal ActiFry

[Andrew niven]

Hi Sarah.
How do you go about frying an egg in the Actifry?  sounds intriguing.
Cheers
Andrew

- Original Message - 
From: Sarah Mellor sarah_mel...@btinternet.com
To: Shannon Hannah shannonhanna...@gmail.com; Cooking In The Dark 
cookinginthedark@acbradio.org
Sent: Monday, September 10, 2012 8:58 AM
Subject: [CnD] In Reply To: T-fal ActiFry


HI Shannon.

I have this and its fantastic and mine only has two buttons, one for the timer 
and one for on and 
off.  I did homemade chips in it and you wouldn't know they were only cooked 
with one teaspoon of 
oil and I read later that they had only 3 percent fat. I even fry an egg in it 
and make stirfries 
and all sorts and there is a recipe book with it. I want to try the sinamon 
apple wedges they sound 
great.

I hope you get one and that you enjoy using it.

all the best.

Sarah
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Re: [CnD] T-fal ActiFry

[Andrew niven]

Hi Shannon.  
it will take up to 750 grams frozen chips, or one kilo fresh ones.  Hope this 
helps.  
cheers
Andrew

- Original Message - 
From: Shannon Hannah shannonhanna...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, September 10, 2012 3:23 PM
Subject: Re: [CnD] T-fal ActiFry


Hi Andrew, how do you know how many chips to put in the Actifry?
Shannon
- Original Message - 
From: Andrew niven ani...@vodafone.co.nz
To: cookinginthedark@acbradio.org
Sent: Saturday, September 08, 2012 11:44 PM
Subject: Re: [CnD] T-fal ActiFry


 Hi Shannon.
 I've had one of these for a couple of years now and wouldn't want to be 
 without it.  Chips come out
 wonderfully, as do chicken drumsticks and wings.  The only thing you can't 
 cook as far as I know is
 anything with fresh batter on it.  However, frozen battered products cook 
 very well.  Hope this
 helps.
 Cheers
 Andrew

 - Original Message - 
 From: Shannon Hannah shannonhanna...@gmail.com
 To: Cooking In The Dark cookinginthedark@acbradio.org
 Sent: Sunday, September 09, 2012 4:31 PM
 Subject: [CnD] T-fal ActiFry


 Does anyone have this fryer? I am really interested in purchasing one but 
 don't know how accessible
 it is or some of the foods that cook well in it. I pasted the info on it 
 below.

 T-fal ActiFry
 Product Features
 60 minute timer with indicator beep to let you know when you meals are 
 ready
 Stirring paddle to coat food with sauces or oil for even cooking results
 Removable filter
 Lid, Stirring paddle and basket are all removable and dishwasher safe
 1400 watts of power
 Pleasure and health can go together:
 With just one spoon of oil, cook 1 kg of real crispy chips with only 3% 
 fat
 Genuine homemade and extremely tasty chips: Use whichever type of oil you 
 prefer to vary the taste
 and diversify your diet.

 Can also be used to cook a wide range of other recipes: crispy fried 
 vegetables, strips of meat...
 Reduced amount of oil used. Use fresh oil each time. Preserves the 
 nutritional benefits of oil.
 Automatic stop
 A 60-recipe book for cooking with the family. Encourages food diversity.
 Unique patented technologies allow more even cooking: pulsed hot air 
 evenly through the food, gently
 stirred by the mixing paddle
 Highly scratch resistant ceramic coating on the plate.
 Cover, basket and vanes can be removed and are all dishwasher-safe
 Automatic cover opening/closing

 Shannon

 Enjoy the journey of your life.  There are no endpoints, just turning 
 points.
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Re: [CnD] T-fal ActiFry

[Andrew niven]

Hi Shannon.
I've had one of these for a couple of years now and wouldn't want to be without 
it.  Chips come out 
wonderfully, as do chicken drumsticks and wings.  The only thing you can't cook 
as far as I know is 
anything with fresh batter on it.  However, frozen battered products cook very 
well.  Hope this 
helps.
Cheers
Andrew

- Original Message - 
From: Shannon Hannah shannonhanna...@gmail.com
To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Sunday, September 09, 2012 4:31 PM
Subject: [CnD] T-fal ActiFry


Does anyone have this fryer? I am really interested in purchasing one but don't 
know how accessible 
it is or some of the foods that cook well in it. I pasted the info on it below.

T-fal ActiFry
Product Features
60 minute timer with indicator beep to let you know when you meals are ready
Stirring paddle to coat food with sauces or oil for even cooking results
Removable filter
Lid, Stirring paddle and basket are all removable and dishwasher safe
1400 watts of power
Pleasure and health can go together:
With just one spoon of oil, cook 1 kg of real crispy chips with only 3% fat
Genuine homemade and extremely tasty chips: Use whichever type of oil you 
prefer to vary the taste 
and diversify your diet.

 Can also be used to cook a wide range of other recipes: crispy fried 
vegetables, strips of meat...
Reduced amount of oil used. Use fresh oil each time. Preserves the nutritional 
benefits of oil.
 Automatic stop
 A 60-recipe book for cooking with the family. Encourages food diversity.
Unique patented technologies allow more even cooking: pulsed hot air evenly 
through the food, gently 
stirred by the mixing paddle
Highly scratch resistant ceramic coating on the plate.
Cover, basket and vanes can be removed and are all dishwasher-safe
Automatic cover opening/closing

Shannon

Enjoy the journey of your life.  There are no endpoints, just turning points.
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Re: [CnD] T-fal ActiFry

[Andrew niven]

Hi Shannon.
Yes, it's completely accessible.  I don't bother with the timer, as it only 
beeps when the time is 
up and doesn't switch the unit off.  I prefer to use an independent talking 
timer.
Cheers
Andrew

- Original Message - 
From: Shannon Hannah shannonhanna...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Sunday, September 09, 2012 4:50 PM
Subject: Re: [CnD] T-fal ActiFry


Thanks just what I wanted to hear. So it is pretty accessible then for a
person who is blind? I noticed in the store there was very few buttons on
it.
Shannon

Enjoy the journey of your life.  There are no endpoints, just turning
points.

- Original Message - 
From: Andrew niven ani...@vodafone.co.nz
To: cookinginthedark@acbradio.org
Sent: Saturday, September 08, 2012 11:44 PM
Subject: Re: [CnD] T-fal ActiFry


 Hi Shannon.
 I've had one of these for a couple of years now and wouldn't want to be
 without it.  Chips come out
 wonderfully, as do chicken drumsticks and wings.  The only thing you can't
 cook as far as I know is
 anything with fresh batter on it.  However, frozen battered products cook
 very well.  Hope this
 helps.
 Cheers
 Andrew

 - Original Message - 
 From: Shannon Hannah shannonhanna...@gmail.com
 To: Cooking In The Dark cookinginthedark@acbradio.org
 Sent: Sunday, September 09, 2012 4:31 PM
 Subject: [CnD] T-fal ActiFry


 Does anyone have this fryer? I am really interested in purchasing one but
 don't know how accessible
 it is or some of the foods that cook well in it. I pasted the info on it
 below.

 T-fal ActiFry
 Product Features
 60 minute timer with indicator beep to let you know when you meals are
 ready
 Stirring paddle to coat food with sauces or oil for even cooking results
 Removable filter
 Lid, Stirring paddle and basket are all removable and dishwasher safe
 1400 watts of power
 Pleasure and health can go together:
 With just one spoon of oil, cook 1 kg of real crispy chips with only 3%
 fat
 Genuine homemade and extremely tasty chips: Use whichever type of oil you
 prefer to vary the taste
 and diversify your diet.

 Can also be used to cook a wide range of other recipes: crispy fried
 vegetables, strips of meat...
 Reduced amount of oil used. Use fresh oil each time. Preserves the
 nutritional benefits of oil.
 Automatic stop
 A 60-recipe book for cooking with the family. Encourages food diversity.
 Unique patented technologies allow more even cooking: pulsed hot air
 evenly through the food, gently
 stirred by the mixing paddle
 Highly scratch resistant ceramic coating on the plate.
 Cover, basket and vanes can be removed and are all dishwasher-safe
 Automatic cover opening/closing

 Shannon

 Enjoy the journey of your life.  There are no endpoints, just turning
 points.
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Re: [CnD] Scrambling Eggs in the imcrowave

[Andrew niven]

Hi Jane.
Personally, I've had very mixed results scrambling eggs in the microwave.  I've 
ocasionally got them 
to come out right, but mostly not unfortunately.  I prefer to scramble eggs in 
a very small electric 
skillet.  Failing that, a saucepan or frying pan on top of the stove works well 
for me.  I think 
it's because in the pan I can stir them till they feel right then turn the heat 
off.
Cheers
Andrew

- Original Message - 
From: Jane juanitatig...@gmail.com
To: Cookinginthedark@acbradio.org
Sent: Thursday, July 19, 2012 5:46 AM
Subject: [CnD] Scrambling Eggs in the imcrowave


So today I attempted to scramble eggs and make them in the microwave. Some of 
it turned out really 
firm and not burned, like I like them. Some of it was well, tasted mostly 
cooked, but not nearly as 
good.  What's the secret to a good scrambling?  For that matter, do you add 
cheese and such to the 
mix before heating, or do you have to wait?

Jane


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Re: [CnD] question for the group

[Andrew niven]

Hi Anna.
I don't eat chick peas.  However, if I had them I'd treat them the same way i 
do all leftover canned 
food.  Into the fridge in a different container.  Food left in cans develops a 
strange flavour in my 
opinion.
Cheers
Andrew

- Original Message - 
From: Anna Globe annabarb...@cogeco.ca
To: cookinginthedark@acbradio.org
Sent: Friday, March 16, 2012 7:43 AM
Subject: [CnD] question for the group


Hello there, my question is about chick pees, I buy them in a can and when its 
closed I keep it on a 
shelf, but when they are opened should they be put in the fridge? thanks for 
any help.
Please join us at the angelsongs.

angelsongs-subscr...@yahoogroups.com
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Re: [CnD] Softening butter

[Andrew niven]

hi allison.
i leave small quantities of butter at a time in my pantry, and i have no 
problem with it going 
rancid before i can use it.  hope this helps.
Cheers
Andrew

- Original Message - 
From: Allison Fallin afal...@cox.net
To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Monday, February 20, 2012 8:35 AM
Subject: [CnD] Softening butter


Hello,
I'd like suggestions about softening butter.  I use soft
margarine, but my husband likes butter.  Usually I use the Land O
Lakes butter that is spreadable right from the fridge, but we
were given some regular butter by friends who got it free and
don't use butter.  I know it can't be left out or it will get
rancid, but it's way too hard to spread right out of the fridge.
I nuked it for 20 seconds, and it softened, but some of it
melted, which wasn't what I had in mind.  Other than doing it for
slightly less time, does anyone have any suggestions?
   Allison Fallin
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Re: [CnD] cutting food.

[Andrew niven]

exactly the way i look at things too Jean.  It works for me to.  
Cheers
Andrew

- Original Message - 
From: Jean Marcley jmarc...@juno.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, January 24, 2012 4:27 AM
Subject: Re: [CnD] cutting food.


If there are sighted people around, ask them to cut it for you.  If you are 
at a restaurant, ask the waitress if it can be cut in the kitchen before she 
brings it to your table.
My motto is if someone else can do it without too much trouble - great.  If 
I am by myself, then I can make as much of a mess cutting my food as I want 
to.
I understand your desire to do it yourself and my experiences might not be 
right for you.  Thought I'd share, though.
Jean
- Original Message - 
From: jessica jessicabrown...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, January 23, 2012 8:15 AM
Subject: Re: [CnD] cutting food.


 Hi. I am trying to cut the food for myself but I do not like cutting one 
 bight at a time. That is why I want to learn how to do it all at once. Wen 
 I try to cut from the edge in, Every time I make a cut a new edge is 
 formed and I can not tell what edge to cut from. I do not want to touch my 
 food because that makes my hands messy and other people do not like me 
 touching my food. I do not like touching my food either. When I try to 
 hold the food from moving with the fork I end up cutting the food out from 
 under the fork and then it moves around. I do not mean to offend you. That 
 is just my feelings around the situation. Sorry for the long email.

 sent from my BrailleNote

 - Original Message -
 From: ajackson...@att.net
 To: cookinginthedark@acbradio.org
 Date sent: Mon, 23 Jan 2012 07:05:24 -0500
 Subject: [CnD] cutting food.

 Hi, Jessica,

 Learning to cut food takes some practice.  It's always best to start from 
 the edge and work in; if you are cutting it for yourself, perhaps cutting 
 one bite at a time would be easier.  If you are cutting it for some one 
 else, such as a young child, you may need the help of a very clean finger 
 to touch the edge of the food and guide you to where to make the next cut. 
 Using a fork to hold the food in place also keeps it from sliding all over 
 the plate.

 Hope this helps,
 Alice
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Re: [CnD] Stuffing conversion

[Andrew niven]

hi Alison.  
Well, six ounces are aprox 175 grams.  hope this helps.  
cheers
Andrew

- Original Message - 
From: Allison Fallin afal...@cox.net
To: cookinginthedark@acbradio.org
Sent: Friday, January 20, 2012 9:51 AM
Subject: Re: [CnD] Stuffing conversion


It told me the quanity  in grams.
- Original Message - 
From: Nicole Massey ny...@gypsyheir.com
To: cookinginthedark@acbradio.org
Sent: Thursday, January 19, 2012 2:43 PM
Subject: Re: [CnD] Stuffing conversion


What I'd do in that case is determine how many cups of stuffing cubes are in
a serving, then find out how many servings are in a six ounce package of
stuffing mix, then do a simple multiplication. But you said this didn't
work. Where did it go off the rails?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin
Sent: Thursday, January 19, 2012 2:40 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Stuffing conversion

I have a recipe that calls for a 6 ounce package  of stuffing mix, like
stovetop stuffing.  I don't have that, but have seasoned stuffing cubes.
Any idea how many cups of cubes would equal a 6 ounce package of stovetop
stuffing.  Directions for Me didn't help.
Allison Fallin

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Re: [CnD] frozen meat in crockpot question

[Andrew niven]

hi Donald.
my first reaction would be don't.  i'm sure there are people who have 
successfully cooked meat from 
frozen in the crockpot, but i'm afraid I wouldn't risk it.  However, just my 
thought and i'm sure 
others will have different opinions.
Cheers
andrew

- Original Message - 
From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Wednesday, January 18, 2012 10:27 AM
Subject: [CnD] frozen meat in crockpot question


I am not a regular crock pot user and I am sure we have this question
before, but I forget the answer.
I was going to place a small frozen roast of beef into my pot, put it on
high and leave it to cook with a little bit of water to start with in the
pot.
What is your opinion on frozen meat into a crock pot?
 Donald

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Re: [CnD] One touch can opener

[Andrew niven]

hi Bill.
maybe your particular can opener was faulty from the start.  However, if you 
have trouble again, 
maybe try putting it in reverse and see if that releases it.  The reverse 
button is the tiny one on 
the underside of the pointed end of the machine.  Hold it in till it releases 
the can lid.  hope 
this helps.
Cheers
Andrew

- Original Message - 
From: William Deatherage bi...@insightbb.com
To: cookinginthedark@acbradio.org
Sent: Thursday, January 12, 2012 8:43 AM
Subject: [CnD] One touch can opener


I decided to replace the one touch can opener.  My father-in-law looked at it 
and said, it looked 
like thee gears wern't turning. I now believe it might have been something I 
did. Where I had 
trouble was getting it to release the led when it was finished.  I tried 
twisting and pulling on the 
led , so the problem was me. How do I get it to release the led when it is 
finished? Thank you in 
advance
Bill deatherage

Sent from my iPhone
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Re: [CnD] A question about sieves/sifters.

[Andrew niven]

hi Dawniell.
personally, i always sift as i believe in aerating the flour as it seems to 
produce lighter fluffier 
results.  i don't bother sifting other dry ingredients though.
Cheers
Andrew

- Original Message - 
From: I am Thing softy5...@hotmail.com
To: Cookinginthedark@acbradio.org
Sent: Sunday, November 06, 2011 6:54 AM
Subject: [CnD] A question about sieves/sifters.


Hi,
 I was wondering what you guys think about using sieves/sifters. My mom 
claims that sifting dry 
ingredients is mainly useless. Therefore, she doesn’t do it and has taught me 
not to. My grandma 
however, uses a sifter constantly and claims it’s much better when dry 
ingredients are sifted. I was 
wondering what you guys’ thoughts are on the subject.
Thank you for your time,
Dawnielle
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Re: [CnD] measuring butter

[Andrew niven]

hi Sisi.
one cup butter equals 250 grams.  i'm pretty sure a stick of butter is 125 
grams or quarter of a 
pound.  hope this helps.
Cheers
Andrew

- Original Message - 
From: Sisi Ben-Simon fireb...@netvision.net.il
To: cookinginthedark@acbradio.org
Sent: Monday, October 10, 2011 4:12 PM
Subject: [CnD] measuring butter


Hi all,

I always get this thing mixed up. Is it true that 1 cup butter is 200 grams and 
1/2 cup is 100 
drams? And what about sticks? How much is 1 stick butter in grams?

Thanks
Sisi
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Re: [CnD] Food basics in the kitchen.

[Andrew niven]

hi Curtis.
personally, i find my battery operated one  touch can opener the best i've ever 
used.  Hope this 
helps.
Cheers
Andrew
Original Message - 
From: Curtis Delzer cur...@calweb.com
To: cookinginthedark@acbradio.org
Sent: Saturday, October 01, 2011 4:37 AM
Subject: Re: [CnD] Food basics in the kitchen.


and, a good can opener? I still really haven't found one I like.
Pampered Chef, (the manual one) when it works, is fine, but it
doesn't always work. what do you like, and why, manual or electric or . . . :)

Curtis Delzer


At 03:53 PM 9/29/2011, you wrote:
Don't forget salt , sugar brown sugar
Utensil wise don't forget the can opener Jea

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay
Sent: Thursday, September 29, 2011 5:09 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Food basics in the kitchen.

Hi Becky. Thanks for confirming that with me. I went out and got a good set
of measuring cups and spoons yesterday and a set of wooden spoons, all from
Wal-mart. The measuring cups have a little pouring spout on the side which I
think will come in handy. I never thought of Olive oil on the grill before
cooking meat, thanks for reminding me. Now that I am pretty much set up for
utensils, I have to get some basic cooking/food items in here. I guess a
good start is of course, salt and pepper, olive oil and flour. I have a good
selection of spices that my friend got me but none of it is labeled for me
to use. I will have to do that and will more than likely use my pen friend
for that task. Do any of you have any other suggestions for other basics?

Jay

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky
Sent: Thursday, September 29, 2011 1:25 AM
To: cookinginthedark@acbradio.org
Cc: cookinginthedark@acbradio.org
Subject: Re: [CnD] recipes for singles

Hello there, it seems like u have most of the right stuff to work work with
in the kitchen.
Steaks are pretty good on the George formon grill. I usually cook them for
12 to 14 minutes but I spread a little bit of olive oil on the grill  before
cooking the steaks so they won't  come out dry. I like to marinate them  a
Hours before cooking them, sometimes even the previous night..
Zucchinis and baby carrots are also good on the grill. I season them with
blac pepper and seasoning salt.
Take care and don't get discouraged.beffewthe ni from my iPhone

On Sep 28, 2011, at 1:12 AM, Jay ja...@rogers.com wrote:

  Hi all, I am new to this list. My name is Jay and I am a single adult
  and would like to give cooking for myself a shot. I mean, I have been
  cooking for myself all these years but it has been simple stuff.
  Mainly, my meat
has
  been the precooked kind or the processed stuff that you just heat for
  half an hour and serve. I can do a salad, potatoes and veggies but all
  of it is plain, no spices and I have never tried to make a dessert. I
  would like to give it all a shot with your help. I am a complete
  rookie at this. I guess the first line of business is getting the
  stuff I need to do the job. What utensils and gadgets would you
  suggest I get and second, I will be using
my
  stove and oven for any cooking and will need to know what to mark on
  the dial. My next goal is to nail down the cooking of meat, chicken,
  sausages and steaks. I guess the last goal is to find recipes for a single
person.
I
  should mention that along with my stove and oven, I have a crock pot
  and Forman grill, Magic Bullet and electric kettle. So friends, give
  it to me, I'd appreciate all the help I can get to get this beginner
  started. I look forward to getting to know you as time goes by and
  receiving help from the list.
 
 
 
  Thanks
 
  Jay
 
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Re: [CnD] what is root beer

[Andrew niven]

Hi jeff.
yes, i believe you've hit the nail on the head.  i live in New Zealand and we 
don't have root beer 
here either.  however, like you we have gingerbeer.
Cheers
Andrew

- Original Message - 
From: Jeff Parker j...@parkers.net.au
To: cookinginthedark@acbradio.org
Sent: Tuesday, September 27, 2011 5:57 PM
Subject: [CnD] what is root beer


Hi

This is my first time on this list and I  am looking forward to helpful
cooking tips.

I  do have  one question, as an Australian I  have always wanted to know
what Root Beer is?

Here  in Australia we have Ginger Beer, is this what American's call Root
Beer?

Kind regards Jeff Parker

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Re: [CnD] slow cooker question

[Andrew niven]

hi jean.
I'm in total agreement here.  However, i have heard a lot of people say they 
have cooked frozen meat 
and even chickens in their slow cookers and they're still here to tell the 
tale.  Still, it's 
definitely not a risk i intend to take.
Cheers
Andrew

- Original Message - 
From: Jean Marcley jmarc...@juno.com
To: cookinginthedark@acbradio.org
Sent: Sunday, September 25, 2011 9:47 AM
Subject: Re: [CnD] slow cooker question


NEVER, i repeat NEVER cook a frozen piece of meat in a slow cooker.  The
temperature of the cooker is not high enough to cook it quickly and you
could end up with nasty bacteria that yu can't taste, but will sure make you
sick.
Jean
- Original Message - 
From: Donald kai.cat...@bmts.com
To: cooking dark cookinginthedark@acbradio.org
Sent: Saturday, September 24, 2011 1:38 PM
Subject: [CnD] slow cooker question


I have not used my slow cooker in 2 years.  So I forget about using it.  I
 am slow cooking a 5 pound boneless roast of beef.  It is frozen solid.  At
 what temperature and how long should I cook it in the cooker?
 Thanks.

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57-Year-Old Mom Looks 25
Mom Reveals Free Wrinkle Trick That Has Angered Doctors!
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Re: [CnD] sugar from pounds to cups question

[Andrew niven]

Hi Shannon.  
A pound of sugar equals two cups.  
Cheers
andrew

- Original Message - 
From: Frank and Shannon Hannah hanna...@mts.net
To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Sunday, September 18, 2011 1:54 PM
Subject: [CnD] sugar from pounds to cups question


I need to know how many cups of white sugar is in a pound of sugar. Thanks for 
any help!

Shannon 
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[CnD] pressure cooker pot roast

[Andrew niven]

hi all.
Firstly, appologies to those who will get this message more than once.  
however, i'm afraid I'm in 
the mood to brag.  i cooked my first roast of beef in my pressure cooker 
tonight.  i couldn't 
believe how well it turned out.  The meat was tender and moist, and there was 
little or no 
shrinkage.  Also, the whole roast of meat was cooked and ready to serve in 
about 50 minutes. 
Browning took 10 minutes, cooking another 30 and the final 10 minutes was the 
time spent waiting for 
the cooker to release its pressure so i could remove the lid.
Cheers
Andrew

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Re: [CnD] Townecraft or other waterless cooking recipes

[Andrew niven]

hi Denise.
Is this the same set of cookware Amway sells?  I don't know anything about 
them, but the concept 
sounds fascinating.
Cheers
andrew

- Original Message - 
From: Denise Millette dlmille...@friendlycity.net
To: cookinginthedark@acbradio.org
Cc: cookinginthedark@acbradio.org
Sent: Sunday, August 28, 2011 3:17 PM
Subject: Re: [CnD] Townecraft or other waterless cooking recipes


Surgical steel pots and pans that allows you to cook without as much water and 
grease. Someone else 
may be able to tell you moe about how it works.

Denise Millette
Discovery Toys Educational Consultant

On Aug 27, 2011, at 11:04 PM, Drew Hunthausen dhunthau...@gmail.com wrote:

 What is towncraft cookware? thanks

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Denise
 Sent: Saturday, August 27, 2011 7:57 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Townecraft or other waterless cooking recipes

 Hi folks!  I have a set of Towncraft cookware and would like to get some
 more recipes.  They give you this nice little booklet style cookbook but I
 was hoping someone could tell me where to find these or others  in an
 alternative format.

 Any help is appreciated!

 Thanks! (and I hope everyone is safe tonight from Irene!)



 Denise Millette

 Discovery Toys Educational Consultant

 Find me on facebook at Denise's Discovery Toys

 229-848-0486



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Re: [CnD] Tips for cooking eggs?

[Andrew niven]

hi carlos.
i have a pancake factory, and it also fries eggs beautifully.  just crack one 
egg into each pancake 
well, close the lid and let them fry for as long as you usually would.
Cheers
Andrew

- Original Message - 
From: Carlos Palomino car...@mobileaccess.org
To: cookinginthedark@acbradio.org
Sent: Monday, August 01, 2011 11:59 PM
Subject: [CnD] Tips for cooking eggs?


Hi,

Can anyone share tips for frying eggs, please?
Any and all info /or techniques  is appreciated.


Thanks,

Carlos
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Re: [CnD] Tips for cooking eggs?

[Andrew niven]

hi Kerry.
can't help with that i'm afraid as i'm in New Zealand.  however, i remember the 
subject of pancake 
factories coming up on the list a couple of years or so back.  hopefully 
someone on list will have 
one and be able to tell you where they purchased it from.
cheers
andrew

- Original Message - 
From: kerry Friddell zero_hero...@sbcglobal.net
To: cookinginthedark@acbradio.org
Sent: Tuesday, August 02, 2011 8:34 AM
Subject: Re: [CnD] Tips for cooking eggs?


Where would a person get a pancake factory? Kerry
- Original Message - 
From: Andrew niven ani...@ihug.co.nz
To: cookinginthedark@acbradio.org
Sent: Monday, August 01, 2011 3:26 PM
Subject: Re: [CnD] Tips for cooking eggs?


 hi carlos.
 i have a pancake factory, and it also fries eggs beautifully.  just crack
 one egg into each pancake
 well, close the lid and let them fry for as long as you usually would.
 Cheers
 Andrew

 - Original Message - 
 From: Carlos Palomino car...@mobileaccess.org
 To: cookinginthedark@acbradio.org
 Sent: Monday, August 01, 2011 11:59 PM
 Subject: [CnD] Tips for cooking eggs?


 Hi,

 Can anyone share tips for frying eggs, please?
 Any and all info /or techniques  is appreciated.


 Thanks,

 Carlos
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Re: [CnD] pancake factory

[Andrew niven]

hi Jan.
it's an electric machine with two wells in it.  you pour the pancake batter 
into the wells, let it 
cook for three minutes, close the machine and flip the whole thing over.  The 
pancakes are now on 
the flat side of the machine browning while you pour two more lots of batter 
into the holes.
cheers
andrew

- Original Message - 
From: jan brown janbr...@samobile.net
To: cookinginthedark@acbradio.org
Sent: Tuesday, August 02, 2011 8:35 AM
Subject: [CnD] pancake factory


Andrew, what is a pancake factory.
 I had always thought the best way to make pancakes without an electric
fry pan was simply to  go out. Yes, I have tried tuna cans but on
nonstick pans these days, that is a bad idea.
Jan

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Re: [CnD] Tips for cooking eggs?

[Andrew niven]

hi Steph.  
yes, i either butter or spray the machine before use.  
Cheers
Andrew

- Original Message - 
From: steph stephieb1...@sbcglobal.net
To: cookinginthedark@acbradio.org
Sent: Tuesday, August 02, 2011 5:15 PM
Subject: Re: [CnD] Tips for cooking eggs?


Do you butter it first Andrew?
Cheers
Steph

hi carlos.
i have a pancake factory, and it also fries eggs beautifully.  just 
crack one egg into each pancake
well, close the lid and let them fry for as long as you usually would.
Cheers
Andrew

- Original Message -
From: Carlos Palomino car...@mobileaccess.org
To: cookinginthedark@acbradio.org
Sent: Monday, August 01, 2011 11:59 PM
Subject: [CnD] Tips for cooking eggs?


Hi,

Can anyone share tips for frying eggs, please?
Any and all info /or techniques  is appreciated.


Thanks,

Carlos
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or contact
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or
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Re: [CnD] Whole wheat flour question

[Andrew niven]

hi shannon.
If your wholewheat flour still smells ok, then i'd definitely use it.  stale 
wholewheat flour has a 
rancid smell to it.
Cheers
andrew

- Original Message - 
From: Shannon Hannah hanna...@mts.net
To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Sunday, July 24, 2011 2:58 AM
Subject: [CnD] Whole wheat flour question


Hi,
I am hoping someone can give me advice. I have whole wheat flour in my freezer 
in a sealed plastic 
container. When I purchased it I always put it directly in the freezer as I 
don't use it as often as 
white flour. When I do bake with whole wheat I just take out the amount I need 
from the freezer. I 
just realized that my whole wheat flour is probably 2 years old. My question is 
can I still use it? 
Thanks!

Shannon
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Re: [CnD] Recipe, Mini wave oven

[Andrew niven]

hi sean.  
is that one of the glass bowl ovens?  
cheers
andrew

- Original Message - 
From: S. Hasberry shamat...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Thursday, June 16, 2011 10:10 AM
Subject: [CnD] Recipe, Mini wave oven


I've been presented with a free mini wave oven..are they blind
friendly and does anyone know where to get the recipies for this
thing?
Thanks.
Sean, H.
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Re: [CnD] Dinner tonight

[Andrew niven]

hi mike.
is that one of the portable ovens that uses a glass bowl and the electrical 
part is all in the lid? 
if so, i use one myself and wouldn't be without it.
Cheers
andrew

- Original Message - 
From: Mike mjs1...@earthlink.net
To: cookinginthedark@acbradio.org
Sent: Friday, April 01, 2011 2:51 AM
Subject: Re: [CnD] Dinner tonight


I use a very small counter top oven that heats from all sides and the bottom
so I don't have to cook it for very long.  I cook the roast for about one
hour and forty five minutes at 375 degrees.  My roast was approxqamitely
three and one half pounds.  Mike

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Denise Millette
Sent: Wednesday, March 30, 2011 9:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Dinner tonight

How long and at what temp do you cook this? Sounds great.

On Mar 30, 2011, at 6:39 PM, Mike mjs1...@earthlink.net wrote:

 Tonight I am cooking a beef roast in a counter top oven.  I will season
the
 roast with Lipton's Onion Soup Mix.  I use two packs of the soup pouring
one
 pack on the roast and one into the water surrounding the roast.  I will
also
 place diced potatoes into the water around the roast.  This always
produces
 a moist roast and the potatoes are to die for.  We will also have a fresh
 garden salad with the roast.  Mike

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen
Whitehead
 Sent: Wednesday, March 30, 2011 7:24 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Dinner tonight

 I add cheese to mine and it's good!
 I use macaroni.
 Later.

 E-Mail: hwhiteh...@cogeco.ca

 Windows Live Messenger: helenrolo1...@hotmail.com

 Skype: honeybunny1958

 - Original Message - 
 From: Anna annagala...@sasktel.net
 To: cookinginthedark@acbradio.org
 Sent: Wednesday, March 30, 2011 12:44 AM
 Subject: Re: [CnD] Dinner tonight


 Sometimes I put celery in mine. I also sometimes use the shell pasta or
 bow ties.
 Anna
 - Original Message - 
 From: gail johnson mama-g...@samobile.net
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, March 29, 2011 9:27 PM
 Subject: [CnD] Dinner tonight


 My daughter made Tuna Casserole with canned mix veggies, cream of
 mushroom soup, onions, and tuna.  The noodles used were egg noodles.
 We're topping it off with hot French bread when it comes out of the
oven.

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Re: [CnD] Dinner tonight

[Andrew niven]

Hi mike.
my oven is called an easycook.  not sure if they're available in the US or not, 
but there are a lot 
of equivalents out there including some which work by halogen.  i'll put the 
web address for my one 
here so you can go and have a look anyway.
cheers
Andrew
www.easycook.com.au

- Original Message - 
From: Mike mjs1...@earthlink.net
To: cookinginthedark@acbradio.org
Sent: Friday, April 01, 2011 8:23 AM
Subject: Re: [CnD] Dinner tonight


Hi Andrew, my oven is oval shaped and the outer portion is heavy glass.  The
inner portion is made of metal and it has a metal lid.  Some friends of ours
gave the oven to me several years ago for Christmas.  They purchased it from
QVC.  I would like to know more about your oven.  Mike

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven
Sent: Thursday, March 31, 2011 3:09 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Dinner tonight

hi mike.
is that one of the portable ovens that uses a glass bowl and the electrical
part is all in the lid?
if so, i use one myself and wouldn't be without it.
Cheers
andrew

- Original Message - 
From: Mike mjs1...@earthlink.net
To: cookinginthedark@acbradio.org
Sent: Friday, April 01, 2011 2:51 AM
Subject: Re: [CnD] Dinner tonight


I use a very small counter top oven that heats from all sides and the bottom
so I don't have to cook it for very long.  I cook the roast for about one
hour and forty five minutes at 375 degrees.  My roast was approxqamitely
three and one half pounds.  Mike

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Denise Millette
Sent: Wednesday, March 30, 2011 9:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Dinner tonight

How long and at what temp do you cook this? Sounds great.

On Mar 30, 2011, at 6:39 PM, Mike mjs1...@earthlink.net wrote:

 Tonight I am cooking a beef roast in a counter top oven.  I will season
the
 roast with Lipton's Onion Soup Mix.  I use two packs of the soup pouring
one
 pack on the roast and one into the water surrounding the roast.  I will
also
 place diced potatoes into the water around the roast.  This always
produces
 a moist roast and the potatoes are to die for.  We will also have a fresh
 garden salad with the roast.  Mike

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen
Whitehead
 Sent: Wednesday, March 30, 2011 7:24 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Dinner tonight

 I add cheese to mine and it's good!
 I use macaroni.
 Later.

 E-Mail: hwhiteh...@cogeco.ca

 Windows Live Messenger: helenrolo1...@hotmail.com

 Skype: honeybunny1958

 - Original Message - 
 From: Anna annagala...@sasktel.net
 To: cookinginthedark@acbradio.org
 Sent: Wednesday, March 30, 2011 12:44 AM
 Subject: Re: [CnD] Dinner tonight


 Sometimes I put celery in mine. I also sometimes use the shell pasta or
 bow ties.
 Anna
 - Original Message - 
 From: gail johnson mama-g...@samobile.net
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, March 29, 2011 9:27 PM
 Subject: [CnD] Dinner tonight


 My daughter made Tuna Casserole with canned mix veggies, cream of
 mushroom soup, onions, and tuna.  The noodles used were egg noodles.
 We're topping it off with hot French bread when it comes out of the
oven.

 -- 
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Re: [CnD] for list members in the UK, talking microwave

[Andrew niven]

Hi Sisi.  
Go to the following website and you should find it.  
www.cobolt.co.uk
as far as i remember, it's in the online shop there.  
Cheers
Andrew

- Original Message - 
From: Sisi Ben-Simon fireb...@netvision.net.il
To: cookinginthedark@acbradio.org
Sent: Thursday, March 17, 2011 8:51 AM
Subject: Re: [CnD] for list members in the UK, talking microwave


Hello Andrew,

this microwave sounds great. Do you remember what it's called and how to 
find it online?

Thanks
Sisi
- Original Message - 
From: Andrew niven ani...@ihug.co.nz
To: cookinginthedark@acbradio.org
Sent: Wednesday, March 16, 2011 9:30 PM
Subject: Re: [CnD] for list members in the UK, talking microwave


 Hi Sisi.
 i'm not in the UK, but there was one talking conbination 
 microwave/convection imported into New
 zealand for evaluation purposes, and I was lucky enough to trial it in my 
 home.  I found the oven
 very good to use, and unlike the ordinary talking microwave, it has a 
 stainless steel interior so
 rust isn't an issue.  if I was looking for a talking microwave, this would 
 definitely be the one I'd
 go for.  Hope this helps.
 Cheers
 andrew

 - Original Message - 
 From: Sisi Ben-Simon fireb...@netvision.net.il
 To: cookinginthedark@acbradio.org
 Sent: Thursday, March 17, 2011 7:46 AM
 Subject: [CnD] for list members in the UK, talking microwave


 Hi all,

 I'm looking into the matter of purchacing a talking microwave in Europe, 
 most likely in England,
 because It should be english-speaking. I'd appreciate any tips and ideas, 
 brands or websites.

 Thanks in advance
 Sisi
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Re: [CnD] Crustless Quiche

[Andrew niven]

hi malak.
all the ingredients are mixed together for this type of quiche.  another name 
for them is a 
self-crusting quiche as when it is baked, a very thin crust forms on the 
gbottom.
Cheers
andrew

- Original Message - 
From: Malak  Mohamed malak81...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, March 15, 2011 7:03 AM
Subject: Re: [CnD] Crustless Quiche


Do you cook the crust before putting in other ingredients or mix it
all together at once?

On 3/13/11, Shannon Hannah hanna...@mts.net wrote:
 I use a glass pie plate. If adding other ingredients a 8 inch glass cake
 pan. I grease with butter.
 Shannon
 - Original Message -
 From: May McDonald mcdonald@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Saturday, March 12, 2011 10:14 PM
 Subject: Re: [CnD] Crustless Quiche


 What size pan or what do I bake it in?
 On 2011-03-12, at 11:07 AM, Shannon Hannah wrote:

 Crustless Quiche

 1 cup grated Cheese
 1 cup milk
 1 cup flour
 4 eggs


 Combine all of the ingredients together. Bake in a moderate oven at 350
 degrees for 25 to 30 minutes.

 May add: Ham, bacon, chicken, turkey, zucchini, spinach etc.
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Re: [CnD] Looking for a deep fryer

[Andrew niven]

hi Jennifer.
happy to answer any questions I can.  I certainly wouldn't like to be without 
my ActiFry now.
Cheers
andrew

- Original Message - 
From: Jennifer Chambers jennile...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Wednesday, February 09, 2011 9:17 AM
Subject: Re: [CnD] Looking for a deep fryer


Andrew, thank you for answering my question about oil.  Penny, when I
called hammacher.com yesterday to get a little more information, they
specifically stated that their deep fryer was not to be used for
batter-coated items.  The T-Fal ActiFry may be different, but it from
what Andrew is saying, it sounds as if it is not meant for
batter-coated items, either.  (Andrew, forgive me if I have been
addressing you incorrectly.  I haven't called you Andy, because of the
way you sign your e-mail.  If you prefer Andy, let me know.)

Jennifer

On 2/7/11, Andrew niven ani...@ihug.co.nz wrote:
 hi penny.
 somehow, i don't think battered items would work well in the machine unless
 they had been previously
 frozen.  i guess all machines have their limitations.  lol!
 cheers
 andrew

 - Original Message -
 From: Penny Reeder penny.ree...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, February 08, 2011 9:33 AM
 Subject: Re: [CnD] Looking for a deep fryer


 So, Andy, have you cooked batter dipped items
 with a tablespoon or two of oil, and do they come
 out like deep fried shrimp or onions or whatever?

 Thanks so much for taking the time to explain.
 Penny
 At 03:48 PM 2/7/2011, you wrote:
hi Penny.
The Actifry is a totally different concept to a
deep fryer.  The main unit is round and has a hinged
lid.  The cooking is done in a round nonstick
pan.  The pan has a stirrer paddle in the middle of it
so the food is being continuously stirred as it
cooks.  You simply put the pan into the machine from
cold, add the food and oil (or no oil if
preferred), close the lid and press the start button.  The
machine has a timer, but i never use it
preferring a talking timer instead.  When the time has
elapsed, simply presss the button again to turn
the machine off, open the lid at the touch of
another button and remove the pan of food.  i hope this helps.
Cheers
andrew

- Original Message -
From: Penny Reeder penny.ree...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, February 08, 2011 4:37 AM
Subject: Re: [CnD] Looking for a deep fryer


Hi Andrew,

Can you describe how the fryer works?  I used to
have a TFal deep fryer.  It used quite a bit of
oil which one could filter and save, and it had a
filter and a cover, so the whole house didn't
smell like deep frying when we used it.  But, I
had to attach the basket to a grove inside the
fryer, then lower it into the oil with a lever
that was on the outside and cook, etc.  I had a
lot of trouble attaching the basket to the grove
where it was supposed to go, and I finally sold the tghing at a garage
 sale.

I liked the results and thought that the product
was designed well, except for the necessity of
attaching the basket inside the hot deep fryer.

How does yours work?

Thanks.
Penny


   At 12:32 AM 2/7/2011, you wrote:
 hi jennifer.
 i'd definitely recommend one of these products
 to anyone.  They wold have to be one of the most
 blind friendly appliances i've ever come across,
 and they're also ideal for those who wish to watch
 their fat intake.
 Cheers
 andrew
 
 - Original Message -
 From: Jennifer Chambers jennile...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Monday, February 07, 2011 5:20 PM
 Subject: Re: [CnD] Looking for a deep fryer
 
 
 Andrew, thanks for posting this.  I was wondering if the hing would
 work very well, and it's reassuring to know that it does.  I might
 start saving my pennies!
 
 Jennifer
 
 On 2/6/11, Andrew niven ani...@ihug.co.nz wrote:
   hi there.
   i have one of these fryers myself.  The one i have is called a Tefal
   Actifry.  I use it a lot, not
   only for chips but also for chicken pieces, sausages etc.  The food is
   definitely low in fat and
   tastes great.
   Cheers
   Andrew
  
   - Original Message -
   From: Jennifer Chambers jennile...@gmail.com
   To: cookinginthedark@acbradio.org
   Sent: Monday, February 07, 2011 8:20 AM
   Subject: Re: [CnD] Looking for a deep fryer
  
  
   Doug, I doubt you want to spend $300 for this, but Hammacher has a
   deep-fryer that requires using only one tablespoon oil.  I have not
   used this, nor even seen it, but it sounds as if it might be safe.
   There is a toll-free number to call and ask questions, which you will
   find below.  If you want to place an order with Hammacher, call
   800-321-1484.  Note that the number to call and ask questions about
   this deep-fryer is a different number.  Here is the information taken
   from the website:
  
   http://www.hammacher.com
  
   The Healthiest Deep Fryer.
  
   This fryer makes up to 2 lbs. of crisp, succulent fried food using
   only one tablespoon of oil

Re: [CnD] Looking for a deep fryer

[Andrew niven]

hi Penny.
i forgot to mention in previous post that the heat is also circulated by a 
convection fan so the 
food is always nice and crisp.
Cheers
Andrew

- Original Message - 
From: Andrew niven ani...@ihug.co.nz
To: cookinginthedark@acbradio.org
Sent: Tuesday, February 08, 2011 8:48 AM
Subject: Re: [CnD] Looking for a deep fryer


hi Penny.
The Actifry is a totally different concept to a deep fryer.  The main unit is 
round and has a hinged
lid.  The cooking is done in a round nonstick pan.  The pan has a stirrer 
paddle in the middle of it
so the food is being continuously stirred as it cooks.  You simply put the pan 
into the machine from
cold, add the food and oil (or no oil if preferred), close the lid and press 
the start button.  The
machine has a timer, but i never use it preferring a talking timer instead.  
When the time has
elapsed, simply presss the button again to turn the machine off, open the lid 
at the touch of
another button and remove the pan of food.  i hope this helps.
Cheers
andrew

- Original Message - 
From: Penny Reeder penny.ree...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, February 08, 2011 4:37 AM
Subject: Re: [CnD] Looking for a deep fryer


Hi Andrew,

Can you describe how the fryer works?  I used to
have a TFal deep fryer.  It used quite a bit of
oil which one could filter and save, and it had a
filter and a cover, so the whole house didn't
smell like deep frying when we used it.  But, I
had to attach the basket to a grove inside the
fryer, then lower it into the oil with a lever
that was on the outside and cook, etc.  I had a
lot of trouble attaching the basket to the grove
where it was supposed to go, and I finally sold the tghing at a garage sale.

I liked the results and thought that the product
was designed well, except for the necessity of
attaching the basket inside the hot deep fryer.

How does yours work?

Thanks.
Penny


  At 12:32 AM 2/7/2011, you wrote:
hi jennifer.
i'd definitely recommend one of these products
to anyone.  They wold have to be one of the most
blind friendly appliances i've ever come across,
and they're also ideal for those who wish to watch
their fat intake.
Cheers
andrew

- Original Message -
From: Jennifer Chambers jennile...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, February 07, 2011 5:20 PM
Subject: Re: [CnD] Looking for a deep fryer


Andrew, thanks for posting this.  I was wondering if the hing would
work very well, and it's reassuring to know that it does.  I might
start saving my pennies!

Jennifer

On 2/6/11, Andrew niven ani...@ihug.co.nz wrote:
  hi there.
  i have one of these fryers myself.  The one i have is called a Tefal
  Actifry.  I use it a lot, not
  only for chips but also for chicken pieces, sausages etc.  The food is
  definitely low in fat and
  tastes great.
  Cheers
  Andrew
 
  - Original Message -
  From: Jennifer Chambers jennile...@gmail.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, February 07, 2011 8:20 AM
  Subject: Re: [CnD] Looking for a deep fryer
 
 
  Doug, I doubt you want to spend $300 for this, but Hammacher has a
  deep-fryer that requires using only one tablespoon oil.  I have not
  used this, nor even seen it, but it sounds as if it might be safe.
  There is a toll-free number to call and ask questions, which you will
  find below.  If you want to place an order with Hammacher, call
  800-321-1484.  Note that the number to call and ask questions about
  this deep-fryer is a different number.  Here is the information taken
  from the website:
 
  http://www.hammacher.com
 
  The Healthiest Deep Fryer.
 
  This fryer makes up to 2 lbs. of crisp, succulent fried food using
  only one tablespoon of oil. The nominal amount of oil results in
  french fries with only
  3% fat--far superior to the 14% fat content of conventionally
  deep-fried potatoes. An internal convection oven heats to 338º F and
  evenly circulates hot
  air to cook chicken wings, shrimp, or spring rolls with the same
  crunchy exterior and moist interior produced by conventional deep
  fryers. Food slowly
  revolves around the nonstick basin while an integrated paddle
  automatically turns and mixes ingredients with the oil and other
  seasonings to ensure even
  cooking. Virtually all of the cooking oil is absorbed by the food,
  eliminating the hassle of disposing of large quantities of used oil.
  The device does
  not require any preheating, it has a timer, and its cover, cooking
  basin, and paddle are dishwasher safe. Includes a recipe booklet. 9
  1/2 H x 12 1/2
  W x 16 1/2 D. (6 lbs.)
 
  The Healthiest Deep Fryer Recipe Ideas
  The Healthiest Deep Fryer Recipes
  To help you get started with The Heathiest Deep Fryer, we have
  provided some recipes below.
 
  Click to Print: Classic Crispy French Fries
 
 
 
  Click to Print: Green Beans with Almonds and Parsley
 
 
 
  Click to Print: Chipotle Beef Chili
 
 
 
  Click to Print: Mixed Berry Compote

Re: [CnD] Looking for a deep fryer

[Andrew niven]

hi Jennifer.
some recipes state to add a little oil while others say not to add any.  Also 
of course, it's a 
matter of personal choice.  you don't have to use oil for frozen fries, but I 
prefer to for the 
flavour.
Cheers
andrew

- Original Message - 
From: Jennifer Chambers jennile...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, February 08, 2011 9:07 AM
Subject: Re: [CnD] Looking for a deep fryer


Wow, this is amazing!  You said you can add oil, or no oil at all.
Okay, you have convinced me.  I am indeed saving my pennies!

Jennifer

On 2/7/11, Andrew niven ani...@ihug.co.nz wrote:
 hi Penny.
 i forgot to mention in previous post that the heat is also circulated by a
 convection fan so the
 food is always nice and crisp.
 Cheers
 Andrew

 - Original Message -
 From: Andrew niven ani...@ihug.co.nz
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, February 08, 2011 8:48 AM
 Subject: Re: [CnD] Looking for a deep fryer


 hi Penny.
 The Actifry is a totally different concept to a deep fryer.  The main unit
 is round and has a hinged
 lid.  The cooking is done in a round nonstick pan.  The pan has a stirrer
 paddle in the middle of it
 so the food is being continuously stirred as it cooks.  You simply put the
 pan into the machine from
 cold, add the food and oil (or no oil if preferred), close the lid and press
 the start button.  The
 machine has a timer, but i never use it preferring a talking timer instead.
 When the time has
 elapsed, simply presss the button again to turn the machine off, open the
 lid at the touch of
 another button and remove the pan of food.  i hope this helps.
 Cheers
 andrew

 - Original Message -
 From: Penny Reeder penny.ree...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, February 08, 2011 4:37 AM
 Subject: Re: [CnD] Looking for a deep fryer


 Hi Andrew,

 Can you describe how the fryer works?  I used to
 have a TFal deep fryer.  It used quite a bit of
 oil which one could filter and save, and it had a
 filter and a cover, so the whole house didn't
 smell like deep frying when we used it.  But, I
 had to attach the basket to a grove inside the
 fryer, then lower it into the oil with a lever
 that was on the outside and cook, etc.  I had a
 lot of trouble attaching the basket to the grove
 where it was supposed to go, and I finally sold the tghing at a garage sale.

 I liked the results and thought that the product
 was designed well, except for the necessity of
 attaching the basket inside the hot deep fryer.

 How does yours work?

 Thanks.
 Penny


   At 12:32 AM 2/7/2011, you wrote:
hi jennifer.
i'd definitely recommend one of these products
to anyone.  They wold have to be one of the most
blind friendly appliances i've ever come across,
and they're also ideal for those who wish to watch
their fat intake.
Cheers
andrew

- Original Message -
From: Jennifer Chambers jennile...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, February 07, 2011 5:20 PM
Subject: Re: [CnD] Looking for a deep fryer


Andrew, thanks for posting this.  I was wondering if the hing would
work very well, and it's reassuring to know that it does.  I might
start saving my pennies!

Jennifer

On 2/6/11, Andrew niven ani...@ihug.co.nz wrote:
  hi there.
  i have one of these fryers myself.  The one i have is called a Tefal
  Actifry.  I use it a lot, not
  only for chips but also for chicken pieces, sausages etc.  The food is
  definitely low in fat and
  tastes great.
  Cheers
  Andrew
 
  - Original Message -
  From: Jennifer Chambers jennile...@gmail.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, February 07, 2011 8:20 AM
  Subject: Re: [CnD] Looking for a deep fryer
 
 
  Doug, I doubt you want to spend $300 for this, but Hammacher has a
  deep-fryer that requires using only one tablespoon oil.  I have not
  used this, nor even seen it, but it sounds as if it might be safe.
  There is a toll-free number to call and ask questions, which you will
  find below.  If you want to place an order with Hammacher, call
  800-321-1484.  Note that the number to call and ask questions about
  this deep-fryer is a different number.  Here is the information taken
  from the website:
 
  http://www.hammacher.com
 
  The Healthiest Deep Fryer.
 
  This fryer makes up to 2 lbs. of crisp, succulent fried food using
  only one tablespoon of oil. The nominal amount of oil results in
  french fries with only
  3% fat--far superior to the 14% fat content of conventionally
  deep-fried potatoes. An internal convection oven heats to 338º F and
  evenly circulates hot
  air to cook chicken wings, shrimp, or spring rolls with the same
  crunchy exterior and moist interior produced by conventional deep
  fryers. Food slowly
  revolves around the nonstick basin while an integrated paddle
  automatically turns and mixes ingredients with the oil and other
  seasonings to ensure even
  cooking. Virtually all of the cooking oil is absorbed

Re: [CnD] Looking for a deep fryer

[Andrew niven]

hi penny.
somehow, i don't think battered items would work well in the machine unless 
they had been previously 
frozen.  i guess all machines have their limitations.  lol!
cheers
andrew

- Original Message - 
From: Penny Reeder penny.ree...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, February 08, 2011 9:33 AM
Subject: Re: [CnD] Looking for a deep fryer


So, Andy, have you cooked batter dipped items
with a tablespoon or two of oil, and do they come
out like deep fried shrimp or onions or whatever?

Thanks so much for taking the time to explain.
Penny
At 03:48 PM 2/7/2011, you wrote:
hi Penny.
The Actifry is a totally different concept to a
deep fryer.  The main unit is round and has a hinged
lid.  The cooking is done in a round nonstick
pan.  The pan has a stirrer paddle in the middle of it
so the food is being continuously stirred as it
cooks.  You simply put the pan into the machine from
cold, add the food and oil (or no oil if
preferred), close the lid and press the start button.  The
machine has a timer, but i never use it
preferring a talking timer instead.  When the time has
elapsed, simply presss the button again to turn
the machine off, open the lid at the touch of
another button and remove the pan of food.  i hope this helps.
Cheers
andrew

- Original Message -
From: Penny Reeder penny.ree...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, February 08, 2011 4:37 AM
Subject: Re: [CnD] Looking for a deep fryer


Hi Andrew,

Can you describe how the fryer works?  I used to
have a TFal deep fryer.  It used quite a bit of
oil which one could filter and save, and it had a
filter and a cover, so the whole house didn't
smell like deep frying when we used it.  But, I
had to attach the basket to a grove inside the
fryer, then lower it into the oil with a lever
that was on the outside and cook, etc.  I had a
lot of trouble attaching the basket to the grove
where it was supposed to go, and I finally sold the tghing at a garage sale.

I liked the results and thought that the product
was designed well, except for the necessity of
attaching the basket inside the hot deep fryer.

How does yours work?

Thanks.
Penny


   At 12:32 AM 2/7/2011, you wrote:
 hi jennifer.
 i'd definitely recommend one of these products
 to anyone.  They wold have to be one of the most
 blind friendly appliances i've ever come across,
 and they're also ideal for those who wish to watch
 their fat intake.
 Cheers
 andrew
 
 - Original Message -
 From: Jennifer Chambers jennile...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Monday, February 07, 2011 5:20 PM
 Subject: Re: [CnD] Looking for a deep fryer
 
 
 Andrew, thanks for posting this.  I was wondering if the hing would
 work very well, and it's reassuring to know that it does.  I might
 start saving my pennies!
 
 Jennifer
 
 On 2/6/11, Andrew niven ani...@ihug.co.nz wrote:
   hi there.
   i have one of these fryers myself.  The one i have is called a Tefal
   Actifry.  I use it a lot, not
   only for chips but also for chicken pieces, sausages etc.  The food is
   definitely low in fat and
   tastes great.
   Cheers
   Andrew
  
   - Original Message -
   From: Jennifer Chambers jennile...@gmail.com
   To: cookinginthedark@acbradio.org
   Sent: Monday, February 07, 2011 8:20 AM
   Subject: Re: [CnD] Looking for a deep fryer
  
  
   Doug, I doubt you want to spend $300 for this, but Hammacher has a
   deep-fryer that requires using only one tablespoon oil.  I have not
   used this, nor even seen it, but it sounds as if it might be safe.
   There is a toll-free number to call and ask questions, which you will
   find below.  If you want to place an order with Hammacher, call
   800-321-1484.  Note that the number to call and ask questions about
   this deep-fryer is a different number.  Here is the information taken
   from the website:
  
   http://www.hammacher.com
  
   The Healthiest Deep Fryer.
  
   This fryer makes up to 2 lbs. of crisp, succulent fried food using
   only one tablespoon of oil. The nominal amount of oil results in
   french fries with only
   3% fat--far superior to the 14% fat content of conventionally
   deep-fried potatoes. An internal convection oven heats to 338º F and
   evenly circulates hot
   air to cook chicken wings, shrimp, or spring rolls with the same
   crunchy exterior and moist interior produced by conventional deep
   fryers. Food slowly
   revolves around the nonstick basin while an integrated paddle
   automatically turns and mixes ingredients with the oil and other
   seasonings to ensure even
   cooking. Virtually all of the cooking oil is absorbed by the food,
   eliminating the hassle of disposing of large quantities of used oil.
   The device does
   not require any preheating, it has a timer, and its cover, cooking
   basin, and paddle are dishwasher safe. Includes a recipe booklet. 9
   1/2 H x 12 1/2
   W x 16 1/2 D. (6 lbs.)
  
   The Healthiest Deep Fryer Recipe

Re: [CnD] Looking for a deep fryer

[Andrew niven]

hi there.
i have one of these fryers myself.  The one i have is called a Tefal Actifry.  
I use it a lot, not 
only for chips but also for chicken pieces, sausages etc.  The food is 
definitely low in fat and 
tastes great.
Cheers
Andrew

- Original Message - 
From: Jennifer Chambers jennile...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, February 07, 2011 8:20 AM
Subject: Re: [CnD] Looking for a deep fryer


Doug, I doubt you want to spend $300 for this, but Hammacher has a
deep-fryer that requires using only one tablespoon oil.  I have not
used this, nor even seen it, but it sounds as if it might be safe.
There is a toll-free number to call and ask questions, which you will
find below.  If you want to place an order with Hammacher, call
800-321-1484.  Note that the number to call and ask questions about
this deep-fryer is a different number.  Here is the information taken
from the website:

http://www.hammacher.com

The Healthiest Deep Fryer.

This fryer makes up to 2 lbs. of crisp, succulent fried food using
only one tablespoon of oil. The nominal amount of oil results in
french fries with only
3% fat--far superior to the 14% fat content of conventionally
deep-fried potatoes. An internal convection oven heats to 338º F and
evenly circulates hot
air to cook chicken wings, shrimp, or spring rolls with the same
crunchy exterior and moist interior produced by conventional deep
fryers. Food slowly
revolves around the nonstick basin while an integrated paddle
automatically turns and mixes ingredients with the oil and other
seasonings to ensure even
cooking. Virtually all of the cooking oil is absorbed by the food,
eliminating the hassle of disposing of large quantities of used oil.
The device does
not require any preheating, it has a timer, and its cover, cooking
basin, and paddle are dishwasher safe. Includes a recipe booklet. 9
1/2 H x 12 1/2
W x 16 1/2 D. (6 lbs.)

The Healthiest Deep Fryer Recipe Ideas
The Healthiest Deep Fryer Recipes
To help you get started with The Heathiest Deep Fryer, we have
provided some recipes below.

Click to Print: Classic Crispy French Fries



Click to Print: Green Beans with Almonds and Parsley



Click to Print: Chipotle Beef Chili



Click to Print: Mixed Berry Compote





If you have questions please contact our Customer Service
Representatives at 1-800-395-7006. Place your order over the phone 24
hours a day or send us an
email at
customerserv...@hammacher.com
, responses provided within 1 business hour.


Item 78600
$299.95
Available for Immediate Shipment.


On 2/1/11, Doug Lawlor doug.law...@gmail.com wrote:
 Hello List:
 I am looking for a recommendation for a deep fryer that would be safe for a
 blind person to use. I had one years ago but I did not like the fact you had
 to open the lid, fit this wire handle into the basket, lift it and then try
 to fit it into a slot inside the device all while the lid of the device was
 open. Does anyone know of anything that could be operated without opening
 the lid to perform these functions?

 Thanks,

 Doug


 Sent from my iPhone

 Sent from my iPhone
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Re: [CnD] Bran muffins

[Andrew niven]

Yes I would think so.  i just use whatever i have in the cupboard at the time i 
want to bake.  
Cheers
andrew

- Original Message - 
From: Alex Hall mehg...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Thursday, February 03, 2011 8:46 AM
Subject: Re: [CnD] Bran muffins


Oh, so you can substitute an equal amount of raisins? I have never
heard of saltanas and am not sure if we have them where I live.

On 2/2/11, Andrew niven ani...@ihug.co.nz wrote:
 hi Cheryl.
 Sultanas are simply small raisins.  We use them a lot in baking here in NZ.
 Cheers
 andrew

 - Original Message -
 From: Cheryl Osborn chapalache...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Thursday, February 03, 2011 5:20 AM
 Subject: Re: [CnD] Bran muffins


 This looks like a very good recipe, but what are sultanas?



 --
 From: Anna annagala...@sasktel.net
 Sent: Wednesday, February 02, 2011 9:34 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Bran muffins

 Bran Muffins



 2 cups plain flour

 2 cups bran

 1 1/2 cups oats

 1/2 cup coconut

 1 tbsp baking powder

 2 cup sultanas

 2 eggs

 1/3 cup oil

 2 cups milk

 1/2 cup golden syrup



 Method



 1. Place the flour, bran, Oats, Coconut, baking powder and sultanas in a
 bowl

 and mix well.

 2. In another bowl blend the eggs, oil, golden syrup and milk together.

 3. Gently mix into the dry ingredients.

 4. Three-quarters fill greased muffin pans.

 5. Bake at 400 degrees for 15 minutes until golden.

 6. Makes 24 muffins.
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-- 
Have a great day,
Alex (msg sent from GMail website)
mehg...@gmail.com; http://www.facebook.com/mehgcap
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[CnD] pressure cookers

[Andrew niven]

Hi all.
please excuse the cross posting which some of you will get.  i've just 
purchased an electric 
pressure cooker and was wondering if anyone had some great tried and true 
recipes for such a 
machine.  The machine I have is a Tefal, but I don't think that will matter as 
far as recipes are 
concerned.  Many thanks in advance.
Cheers
Andrew

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[CnD] shepherd's pie

[Andrew niven]

hi list.
Here in NZ, shepherd's pie always used to be made with lamb.  A similar dish 
made
with beef mince
was known as cottage pie.  however, the name cottage pie seems to have 
disappeared,
and it tends to
be shepherd's pie even if made with beef these days.  another version of 
shepherd's
pie is to use
leftover cold roast meat minced instead of using raw meat.
cheers
andrew

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Re: [CnD] rice cookers

[Andrew niven]

hi may.
do you have a microwave with a rice setting by any chance?  i've found the rice 
setting on my 
microwave works very well and I don't have another appliance cluttering up the 
bench or cupboards.

cheers
andrew
- Original Message - 
From: May McDonald mcdonald@gmail.com
To: cookinginthedark@acbradio.org
Sent: Sunday, January 16, 2011 8:56 PM
Subject: [CnD] rice cookers


Are there any easy to use rice cookers out there that someone could reccomend?

I love having rice, but I can never get it to come out the same everytime I 
make it, lol.

Maybe a rice cooker will help, smile.

May
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Re: [CnD] recycling food?

[Andrew niven]

hi Sisi.
you could make some potato cakes.  Simply put your leftover mashed potato into 
a bowl with a beaten 
egg.  Add some chopped onion and whatever seasonings liked.  Bind together with 
plain flour and a 
pinch of baking powder.  Flatten out into cakes or patties and fry in oil or 
fat about five minutes 
per size over a medium heat.  hope this helps.
cheers
andrew

- Original Message - 
From: Sisi Ben-Simon fireb...@netvision.net.il
To: cookinginthedark@acbradio.org
Sent: Monday, December 06, 2010 6:18 AM
Subject: [CnD] recycling food?


Hi all,

I have some left over mash potatos that would be a pity to throw away. Does 
anybody have an idea 
what to do with these left overs? Can I put it in a pie or something? Any ideas 
are welcome.

Thanks
Sisi
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Re: [CnD] impatient microwave?

[Andrew niven]

hi Alex.
another thing you could try would be to programme the microwave with the door 
open.  Then simply 
shut the door and the machine will probably start cooking.  Hope this helps.
Cheers
andrew

- Original Message - 
From: Alex Hall mehg...@gmail.com
To: cookinginthedark cookinginthedark@acbradio.org
Sent: Tuesday, September 28, 2010 1:41 AM
Subject: [CnD] impatient microwave?


Hi all,
While this is not strictly cooking, I am hoping that someone will have
run into this problem so I can start using my microwave more for
cooking here in my college dorm. The problem is that, when I press a
button on the microwave, it starts immediately instead of waiting for
me to finish and press START. If I want something to cook for two
minutes or twenty seconds, I hit the number 2. However, as soon as I
do, it starts microwaving, and I am not sure how long it would go for
but it is more than two seconds. Any ideas on how I can get it to wait
for me to finish the time entry? I know it is possible because I have
seen others use this microwave with no problems, but there must be a
trick that meither my mother nor myself can figure out. Thanks in
advance for any info, and, again, sorry if this turns out to be off
topic.

-- 
Have a great day,
Alex (msg sent from GMail website)
mehg...@gmail.com; http://www.facebook.com/mehgcap
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Re: [CnD] Pouring and Measuring Oil

[Andrew niven]

Hi Malak.  
I generally put my oil in the fridge as I find it easier to measure that way.  
I also find a one-eighth measuring cup is a real boon for measuring oil.  hope 
this helps.  
cheers
andrew

- Original Message - 
From: Malak  Mohamed malak81...@gmail.com
To: cookinginthedark cookinginthedark@acbradio.org
Sent: Saturday, September 18, 2010 12:48 AM
Subject: [CnD] Pouring and Measuring Oil


Hi all!

I am wondering how you pour or measure oil? Everytime I try to pour
oil in a pan I get a little more than I want.
Any suggestions in what to do?

Thanks.
Malak

-- 
Visit my blog:
www.theplaceformalak.blogspot.com
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[CnD] Tefal ActiFry

[Andrew niven]

Hi all.
just wondering if anyone on list has one of these gadgets and if you do what do 
you think of the 
machine?  Any tips much appreciated as I'm debating whether or not to buy one.
Cheers
Andrew

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Re: [CnD] a question about making batter for pancakes and YorkshirePudding.

[Andrew niven]

hi Sarah.
When i'm making yorkshire puddings, i generally mix the batter in a blender.  i 
never get lumps that 
way.  hope this helps.
cheers
andrew

- Original Message - 
From: Sarah Mellor sarah_mel...@btinternet.com
To: cookinginthedark@acbradio.org
Sent: Wednesday, June 23, 2010 4:59 AM
Subject: [CnD] a question about making batter for pancakes and YorkshirePudding.


I have a question about making batter for things such as making yorkshire 
puddings and pancakes when 
you make the batter if you don't have any sight does any-one know how you can 
tell that its mixed 
well enough and all the lumps are out of it?
God bless.

Sarah
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