[CnD] Testing

[Blaine Deutscher via Cookinginthedark]

Just sending a quick test message as I’m not receiving any messages from the 
list. Hope this goes through.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Test message

[Blaine Deutscher via Cookinginthedark]

Just sending a test messahe. 

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Test.

[Blaine Deutscher via Cookinginthedark]

Just seeing if messages are coming through. 

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Cedar plank salmon

[Blaine Deutscher via Cookinginthedark]

Good morning. 

I'm looking for tried and true Cedar plank salmon recipes. I've eaten it before 
but would like to make it and was wondering step by step what you do? Do I get 
salmon fillets or whole salmon? Do I wrap the fish in tinfoil? seasonings?  

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Deep fryer recipes

[Blaine Deutscher via Cookinginthedark]

I inquired a deep fryer and was wondering what recipes I can make in it? If I 
want to make chicken wings, what is the best way to go about doing it? 
Obviously, I know you can make fries, but is it OK to use a breaded version or 
is battered better? 

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Zucchini

[Blaine Deutscher via Cookinginthedark]

Good morning.

I have some zucchini and I’m looking for some different recipes I can use with 
it. Even simple of fried zucchini is OK. Thank you in advance

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] The mandolin from blind mice mart

[Blaine Deutscher via Cookinginthedark]

Good morning.
I was just wondering if anyone has the mandolin that Dale frequently uses on 
his show? I’ve seen several different versions of them, I just bought one with 
one blade, but was wondering if hishas multiple different blades? grater, 
slicer, Etc.
I got one one year for Christmas that has a container to store the sliced food, 
but really like how Dale describes his with the feet that pop out to place over 
a bowl. The one I just purchased is a flat piece with a handle, and you can 
state three different thicknesses. If anyone has one, what have you used yours 
for?

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Oatmeal raisin muffins Recipe

[Blaine Deutscher via Cookinginthedark]

Good evening

I love oatmeal raisin cookies and was wondering if anyone might have a muffin 
recipe like this? I also was pondering this list with the advances in so many 
different apps and google if it will stick around? I know for me personally I 
haven’t been around much lately as I haven’t been doing a lot of cooking, but 
like how when people post recipes it’s usually tried and true over just looking 
up something online and submitting it to the list.

I’m looking forward to making pie as the fall season is upon us and before we 
know it Thanksgiving (for Canadians).

Take care everyone and I look forward to contributing in future discussions.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Chicken and Rice Casserole Recipe | Taste of Home

[Blaine Deutscher via Cookinginthedark]

How well does it work with voice over? I noted the cost but if it doesn’t work 
well i won’t get it.

Sent from my iPhone

> On Aug 5, 2019, at 11:08 AM, Jessica Dail via Cookinginthedark 
>  wrote:
>
> Hi,
> I was going through my emails, and found this recipe.
> It sounds so good!
> I saved it to my favorite recipe app, which is Paprika 3, if anyone is 
> curious.
>
> Thanks,
>
> Jessica
>
> https://www.tasteofhome.com/recipes/chicken-and-rice-casserole/
>
>
> Sent from my iPad
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] help with stove

[Blaine Deutscher via Cookinginthedark]

Does the stove have 4 or 8 elements? Some stoves if you turn the dial to the 
left it’s high on the large burner (similar to a gas stove) and if you turn it 
to the right it’s low on the smaller burner  in the middle. This is so you can 
use a large pot on any element. Hope this helps. 

Sent from my iPhone

> On Jul 1, 2019, at 6:49 AM, Lou Kolb via Cookinginthedark 
>  wrote:
>
> I usually turn the burner on  for a short period to let it warm up a
> bit. With our stove, 2 or 3 seconds is all it takes. Then, I turn it
> off again while I place the pot, centering it as best I can on the now
> warm spot. Then, I set the burner heat where I want it, carefully
> feeling around the edge of the pot to make sure that it is centered
> exactly. It's much easier than I feared it would be. Lou
>
> On 7/1/19, Gary Metzler via Cookinginthedark
>  wrote:
>> Hi John,
>>
>> Thank you for this info.  It is most helpful.
>>
>> -Original Message-
>> From: john2109 via Cookinginthedark 
>> Sent: Monday, July 1, 2019 8:23 AM
>> To: cookinginthedark@acbradio.org
>> Cc: john2109 
>> Subject: Re: [CnD] help with stove
>>
>>   Hello, we have a flat top stove.  Here is what I do, after you turn
>> the element on, you will fill the heat, try and place your cooking pot,
>> skillet, etc. so it is centered above the heat the best you can, you do not
>> want to fill the heat escaping on the sides of your pan.  This will vary
>> somewhat, depending on the level of your temperature control.  Some elements
>> will only have the heat in a small circle and if you turn the heat up, it
>> will expand to the outer edge of the circle.  It will take a little
>> practice.  I also saw where someone had placed marks around the outer edge
>> of the element and would place the pan inside the circle.  Good luck.  FYI,
>> you may also need to mark the cooking panel for the stove.  Many stoves
>> today, do not have traditional knobs.  They have touch panels that control
>> everything.
>>
>> Sent from Mail for Windows 10
>>
>> From: Gary Metzler via Cookinginthedark
>> Sent: Monday, July 1, 2019 2:08 AM
>> To: cooking
>> Cc: Gary Metzler
>> Subject: [CnD] help with stove
>>
>> Hi All,
>>
>>
>>
>> My name is Gary and I am new to the list.  I will be moving into a new
>> apartment that has a flat top stove.  I've never used this type of stove.
>> Does anyone have tips on how to position the  pots on this type of stove?
>> Thanks for any help.
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Silicon bakeware set

[Blaine Deutscher via Cookinginthedark]

 Are these to be used in a regular pan (ie) muffin in a muffin tin?  My 
girlfriend also has silicone cookie sheets, the thing is you put them over the 
cookie sheet so the cookies don’t stick. I would think you would put the 
reusable muffin holders in a metal muffin tin so you don’t have to wipe out the 
muffin tin, the Bundt pan in a metal pancake in a glass pan? When I know about 
them it is more for cleanup at the end. Make a meatloaf with the silicone loaf 
pan but stick it in a glass loaf pan so you don’t have to worry about as much 
your glassware

Sent from my iPhone

> On Jun 4, 2018, at 6:16 AM, Deborah Barnes via Cookinginthedark 
>  wrote:
>
> Do you spray them?
>
> Deb B.
>
> -Original Message-
> From: Helen Whitehead via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, June 03, 2018 12:36 PM
> To: cookinginthedark@acbradio.org; tate...@gmail.com
> Cc: Helen Whitehead
> Subject: Re: [CnD] Silicon bakeware set
>
> Hi Ann,
> I have Silicone muffin pans, a square pan, loaf pans, and a bundt pan, and I 
> love them.
> I don't change the baking time in them. You don't need to spray them or 
> grease them at all, all you do is flip them upside down, and your baked item 
> will fall out. They are light, and cool down pretty quickly. I also put them 
> on a cookie sheet, once they are full. I have never used them in my microwave 
> though. I don't do much MW cooking. I love mine! Good luck with yours.
>
> -Original Message-
> From: Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, June 3, 2018 10:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Ann 
> Subject: [CnD] Silicon bakeware set
>
> Hi folks,
>
>
> Someone just gave me a new silicon bake ware set. It has a bunt pan,
> loaf pan, a dozen re-usable cupcake/muffin cups, a muffin pan, pie pan
> and I hgtink a square cake pan. I have no experience whatsoever using
> this kind of bakeware. Other than not using a sharp knife in it and
> putting them on a cookie sheet for stability, does anyone have any tips
> for using these things? Is it really true they can be used in either the
> oven or the microwave, like the instructions say? If using them in a
> conventional electric oven, what kind of time adjustments will I need to
> make? I'm used to using metal and/or glass, with the Gotham Steel stuff
> being my latest favorites.
>
>
> Thanks for any and all advice,
>
> ~Ann
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Recipe request

[Blaine Deutscher via Cookinginthedark]

Good morning. I’m looking for a recipe for Bruschetta. If anyone has one can 
you send it?
Thanks
Blaine

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking bacon

[Blaine Deutscher via Cookinginthedark]

Where could someone get one of these? Do you put it in raw.

Sent from my iPhone

> On Feb 24, 2018, at 9:12 AM, Marilyn Pennington via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I keep my extra bacon in the Lock bacon keeper and then just get out 
> what I want.
>
> Sausage, I cook the entire pound of it and then put the rest of the cooked 
> patties in the frig and eat them another day.  You could make sausage patties 
> and then freeze them in baggies.
>
> Marilyn
>
> -Original Message-
> From: Blaine Deutscher via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 24, 2018 10:06 AM
> To: cookinginthedark@acbradio.org
> Cc: Blaine Deutscher
> Subject: [CnD] Cooking bacon
>
> Hello everyone. Have a question regarding cooking bacon. For those of you who 
> live on your own, and only want a couple slices of bacon with your eggs, what 
> do you do with the rest? Do you cook it all then stick it in the fridge, or 
> can you defrost it, take the two or three pieces you want, stick it in a 
> Ziplock bag, and put in the freezer?  The same goes for breakfast sausage. I 
> know sometimes people will cook a package of sausage and put the rest in the 
> fridge and warm up with whatever they’re having other days, but just wondered 
> what people do when you only want a couple sausages, or Smokies as we call 
> them here in Canada, usually sausage with cheese filling of some sort. Can 
> you just put them back in the freezer? I look forward to reading your 
> responses
>
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Cooking bacon

[Blaine Deutscher via Cookinginthedark]

Hello everyone. Have a question regarding cooking bacon. For those of you who 
live on your own, and only want a couple slices of bacon with your eggs, what 
do you do with the rest? Do you cook it all then stick it in the fridge, or can 
you defrost it, take the two or three pieces you want, stick it in a Ziplock 
bag, and put in the freezer?  The same goes for breakfast sausage. I know 
sometimes people will cook a package of sausage and put the rest in the fridge 
and warm up with whatever they’re having other days, but just wondered what 
people do when you only want a couple sausages, or Smokies as we call them here 
in Canada, usually sausage with cheese filling of some sort. Can you just put 
them back in the freezer? I look forward to reading your responses

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] breakfast in a muffin

[Blaine Deutscher via Cookinginthedark]

This looks amazing. I’m going to have to make this one day. Thanks for sending  
> On Oct 16, 2017, at 11:34 AM, Mike and jean via Cookinginthedark 
>  wrote:
>
> Breakfast in a Muffin
>
> APPLE TURNOVER MURDER
>
>
>
> Preheat oven to 400 degrees, rack in middle position.
>
>
>
> 2 c. unsifted all-purpose flour
>
> 1 heaping tbsp. white sugar
>
> 1/2 tsp. salt
>
> 2-1/2 tsp. baking powder
>
> 3 large eggs
>
> 1 c. whole milk or light cream (I used milk.)
>
> 1/2 c. melted butter (1 stick)
>
> 12 strips bacon, fully cooked
>
> 12 small or medium eggs
>
> 1/2 c. shredded Cheddar, Swiss, or Jack cheese (I used sharp Cheddar.)
>
>
>
> Hannah's First Note:
>
> First, decide whether you're making 12 regular or 6 jumbo muffins.
>
> Choose pan accordingly.
>
>
>
> In large bowl, combine flour, sugar, salt, and baking powder.
>
> Stir with fork until evenly combined.
>
> Whip 3 large eggs in medium-sized bowl with wire whisk.
>
> Add milk and whisk in.
>
> Add melted butter; mix well.
>
> Make a well in bowl with flour mixture.
>
> Dump liquid mixture into well; mix with spoon until all is moistened.
>
> Batter should be lumpy; don't stir it smooth.
>
>
>
> Michelle's Note:
>
> If you mix the cheese into the batter, the muffins don't look as nice, but
> taste just as good.
>
>
>
> Grease or spray with Pam or equivalent 12- or 6-cup muffin pan.
>
> Give batter a final stir.
>
> Put a spoonful of batter in each cup, enough to cover bottom.
>
> Form each strip of bacon into a circle to fit into a muffin cup.
>
> Press a strip into batter in each cup like small circular fence,
>
> 2 strips for jumbo muffins.
>
> For each muffin cup, crack and separate a medium egg, 2 for jumbo.
>
> Put all 12 whites in a bowl and save for other use.
>
> Slide a yolk, 2 for jumbo, into each bacon corral.
>
> (If yolks break, will not affect taste.) Divide remaining batter among
> partially-filled muffin cups; just spoon in on top.
>
> The muffins don't rise much, so cups can be filled almost all the way.
>
> Sprinkle grated cheese on top.
>
> Place muffin tin on a drip pan just in case, and put in oven.
>
> Bake for 25 minutes, regular muffins at 400 degrees, jumbo at 375 degrees.
>
> Makes 12 regular or 6 jumbo muffins.
>
> Very pretty when sliced in half.
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Recipe help

[Blaine Deutscher via Cookinginthedark]

Good morning. I have a recipe for Chicken mushroom Risotto. It says spray a 10 
inch skillet with cooking spray and heat over medium-high heat for 1 minute. 
Add the chicken and cook until its well browned, (stirring often) Remove the 
chicken and set aside. Reduce the heat to medium. Add the onion carrot and 
rice. Cook and stir until the rice is browned. What I want to know is it 
doesn’t ask for liquid. Won’t the rice burn? It does add the cook this and want 
to make it this week as I have the ingredients. I was wondering why you don’t 
add the liquid to not burn it Your help is greatly appreciatedThanks in 
advance.
Blaine
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] What are romaine hearts?

[Blaine Deutscher via Cookinginthedark]

Hi there. I'm looking at making some recipes and one of them calls for romaine 
hearts. I was wondering if that is just what the lettuce is called or is that 
different from romaine lettuce? I'm looking at making a Mediterranean chop 
salad.   I'll let you know how it turns out when I finish it.  


Sent from my iPad
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Unsubscribing

[Blaine Deutscher via Cookinginthedark]

Good afternoon, morning, or evening, depending when you read this. I am 
unsubscribing this email address and adding my iCloud one as I will no longer 
be using this current Internet provider. I went with a third-party email client 
so if I ever change Internet, or move to another province, I know longer have 
to worry about what email I use.  Unfortunately this means I also have to 
switch my email for the info with blind mice sales and specials. Dale, could 
you do that for me or do I simply log into the website and update my email that 
way?

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Recipe wanted, piecrust and blueberry pie

[Blaine Deutscher via Cookinginthedark]

As the subject says I am looking for a recipe for blueberry pie and also a 
recipe for pie crust. I know there are different variations of piecrust.

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Keurig

[Blaine Deutscher via Cookinginthedark]

Sent from my iPhone

> On Mar 17, 2017, at 2:41 PM, Sugar lopez via Cookinginthedark 
>  wrote:
>
> Hi M8ichael
> Most of them are sad to say. I got one for my husband and it's at home it is 
> easy once a sighted person sets it for you.
> He set it up where the night light is neon blue and in strong mode and all I 
> have to do is insert the coffee or tea and press a big round button.
> Like I said it's setting up the language and settings that is not blind 
> friendly.
> Sorry
> Sugar
>
> “Let the morning bring me word of your unfailing love, for I have put my
> trust in you. Show me the way I should go, for to you I entrust my life” (
> Psalm 143:8).
> -Sugar
>
>
>
> -Original Message-
> From: Michael Baldwin via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, March 17, 2017 10:15 AM
> To: cookinginthedark@acbradio.org
> Cc: Michael Baldwin
> Subject: [CnD] Keurig
>
> My wife is attempting to talk me in to buying a Keurig, but it seems they use 
> touch screens. Are there any accessible Keurig machines?
>
> Michael
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> Sugar are you refering to the keurig 2.0 with the touch screen?  I've often 
> wondered if someone could white markings on the screen for the up-and-down 
> arrows? Although, the new keurig have barcodes so they're starting to make k- 
> cups for certain size cups so all we do is push the start button

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Marinating recipes

[Blaine Deutscher via Cookinginthedark]

Good morning. I'm looking for marinating recipes.  

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Learning to boil water!

[Blaine Deutscher via Cookinginthedark]

Hey there. 

Even though many of us can assist in technique we can't assist to much in terms 
of gaining confidence.  My suggestion, take a course through centres like the 
National Federation of the Blind (NFB), not sure if the American Council of the 
Blind (ACB) has a similar program.  It's one thing to give technique, but 
confidence is another. Just a suggestion. Deborah is right though, you can tell 
when a pot is boiling by the steam coming out of the top. Also, there are 
products available that will whistle and indicate when the pot is boiling. For 
more products check out www.blindmicemegamall.com.

Sent from my iPhone

> On Jan 27, 2017, at 3:45 AM, Deborah Barnes via Cookinginthedark 
>  wrote:
> 
> Hi Hector,
> 
> Well, there are quite a number of folks on here that can surely help.  Most 
> of us had to start somewhere, and even though I'm an old lady, I remember 
> when I didn't know how to boil water.   
> When using a crock pot, cooking on Low might help.  The nice thing about a 
> recipe is that it gives you some guidance to help you get started.  Once you 
> get some confidence in cooking, you may find that you don't really need that 
> recipe, or you'll start to make changes to suit your personal tastes.
> 
> Now about boiling water:  one thing I will say is that when the water is 
> boiling: if you put your hand over the pot, not on the pot, there will be a 
> steady flow of steam when the water is boiling.   
> So what's the first thing you'd like to cook?
> 
> Deb B.
> 
> -Original Message-
> From: Hector Elias via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, January 27, 2017 2:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Hector Elias
> Subject: [CnD] Learning to boil water!
> 
> Hi everyone:
> 
> I'm a blind guy who is wanting to learn how to cook. I don't know much, when 
> it comes to cooking. I am learning to boil water. I am looking for a way to 
> begin. I recently bought a Crock-pot, but I burned the food. Any advise is 
> greatly appreciated. I have never followed a recipe before, and there is many 
> things I don't know.
> 
> Please help.
> 
> Thanks,
> 
> Hector Elias
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Food ideas

[Blaine Deutscher via Cookinginthedark]

Thanks. I guess as a person that likes a lot of food and doesn't care really 
what's in things, when you are confronted with someone who doesn't like things 
that you're so used to putting in all your food, it creates a slight challenge, 
although not impossible. I was going to make her a seven layer dinner, and 
normally will throw onions in my ground meat. Gives it some flavor, I think. I 
don't know if tomatoes also includes tomato soups or sauces, as our use tomato 
soup in my seven layer dinner.

Sent from my iPhone

> On Dec 6, 2016, at 1:59 PM, Deborah Barnes via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> What about a chicken and noodle or chicken and rice casserole with green 
> beans?  Don't have to have onion if someone doesn't want it.
> 
> Deb B.
> 
> -----Original Message-
> From: Blaine Deutscher via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, December 06, 2016 3:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Blaine Deutscher
> Subject: [CnD] Food ideas
> 
> Good afternoon.
> I'm going to visit a friend next week and thought I would cook her a couple 
> meals. Asked her if there was any food she did not like or any allergies. She 
> does not like onions, will not eat them if there's onions in it. Mustard, 
> tomatoes, fish and she is allergic to walnuts and P cons. So, what would you 
> suggest I make that doesn't have any of those things, or is it a lost cause 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Food ideas

[Blaine Deutscher via Cookinginthedark]

Good afternoon.
I'm going to visit a friend next week and thought I would cook her a couple 
meals. Asked her if there was any food she did not like or any allergies. She 
does not like onions, will not eat them if there's onions in it. Mustard, 
tomatoes, fish and she is allergic to walnuts and P cons. So, what would you 
suggest I make that doesn't have any of those things, or is it a lost cause 

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich

[Blaine Deutscher via Cookinginthedark]

The recipe also gave a time. Try both times when making it to see what tastes 
better to you.  Remember, even if the recipe was adjusted to meet totally blind 
standards, one deep fryer like cook a little different than another. Your oven 
might be on a different temperature then then mine. So, follow recipe,  btw I'm 
totally blind 

Sent from my iPhone

> On Aug 2, 2016, at 5:44 PM, Reinhard Stebner via Cookinginthedark 
>  wrote:
> 
> How can I tell when they're light brown if I am blind. Could you please 
> adjust his instructions for 20 blind? How would a 20 point person do this.
> 
> Sent from my iPhone
> 
>> On Aug 2, 2016, at 6:53 PM, Naima Leigh via Cookinginthedark 
>>  wrote:
>> 
>> Wendy's Spicy Fillet Chicken Sandwich
>> 
>> 
>> 
>> Not only a great sandwich, but also great topping your favorite salad greens
>> with this!
>> 
>> 
>> 
>> Ingredients
>> 
>> 
>> 
>> 1/3 cup frank's original red hot pepper sauce
>> 
>> 
>> 
>> 2/3 cup water
>> 
>> 
>> 
>> 1 cup all-purpose flour
>> 
>> 
>> 
>> 2 1/2 teaspoons salt
>> 
>> 
>> 
>> 4 teaspoons cayenne pepper
>> 
>> 
>> 
>> 1 teaspoon fresh coarse ground black pepper
>> 
>> 
>> 
>> 1 teaspoon onion powder
>> 
>> 
>> 
>> 1/2 teaspoon paprika
>> 
>> 
>> 
>> 1/8 teaspoon garlic powder
>> 
>> 
>> 
>> Chicken breasts fillets
>> 
>> 
>> 
>> Hamburger buns
>> 
>> 
>> 
>> Mayonnaise
>> 
>> 
>> 
>> Lettuce
>> 
>> 
>> 
>> Sliced tomatoes
>> 
>> 
>> 
>> Directions
>> 
>> 
>> 
>> 1.   Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
>> 
>> 2.   Combine the pepper sauce in a small bowl.
>> 
>> 3.   Combine the flour, salt, cayenne pepper, black pepper, onion
>> powder, paprika and garlic powder in another shallow bowl.
>> 
>> 4.   Pound each of the chicken pieces with a mallet until about 3/8-inch
>> thick. Trim each breast fillet if necessary to help it fit on the bun.
>> 
>> 5.   Working with one fillet at a time, coat each piece with the flour,
>> then dredge it in the diluted pepper sauce. Coat the chicken once again in
>> the flour mixture and set it aside until the rest of the chicken is coated.
>> 
>> 6.   Fry the chicken fillets for 8 to 12 minutes or until they are light
>> brown and crispy. Remove the chicken to a rack or paper towels to drain.
>> 
>> 7.   As chicken is frying, prepare each sandwich by grilling the face of
>> the hamburger bun on a hot skillet over medium heat. Spread about 2
>> teaspoons of mayonnaise on the face of each of the inverted top bun.
>> 
>> 8.   Place a tomato slice onto the mayonnaise, then stack a leaf of
>> lettuce on top of the tomato.
>> 
>> 9.   On each of the bottom buns, stack one piece of chicken.
>> 
>> 10.   Flip the top half of each sandwich onto the bottom half and serve hot.
>> 
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Test

[Blaine Deutscher via Cookinginthedark]

Just wondering if anyone is alive?  

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Cooking fish

[Blaine Deutscher via Cookinginthedark]

Hi there. I love fishing and have learnt a way to cook it on the grill, however 
wanted to know a few things
• how do you remove the skin and bones if you want to fry the fish?
• when I cook it, the cavity is still there where I stuff onions and seasoning 
inside, wrap tinfoil around it, and throw it on the grill. The skin, 90% of the 
time, comes off when you remove the tinfoil. The spine, and tail also can come 
off, but last night, there were still small bones in the meet. If you cook at 
this particular way, how would you remove the bones after it's cooked when 
serving?
Also, if you are a fisherman, and totally blind, how do you go about cleaning 
the fish when you catch it? I have never gutted a fish, although would love to 
learn. I figure, if I caught it, I should clean it, prep it, and cook it.  
Thanks and advance for all the suggestions. Have a wonderful day.

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] recipe limits?

[Blaine Deutscher via Cookinginthedark]

If memory serves me correct we are allowed seven recipes per day. Also, once a 
month the list guidelines are sent out. Enjoy, and happy cooking.

Sent from my iPhone

> On May 10, 2016, at 11:32 AM, John McConnell via Cookinginthedark 
>  wrote:
> 
> Hello all:
> 
> I was under the impression, that we were only suppose to send in a limited
> number of recipes.
> 
> I have just found at least 7 posts by one person.
> 
> Isn't this policy in the rules?
> 
> Thank you.
> 
> Regards,
> 
> 
> 
> John McConnell
> 
> 
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Meatloaf recipe

[Blaine Deutscher via Cookinginthedark]

Hi, just wondering if you want to send me some different variations on 
meatloaf. Want to make some tonight.

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] adjustable mandolin

[Blaine Deutscher via Cookinginthedark]

Good morning.

Dale, I've seen mandolins in the stores here, however they are not adjustable. 
I too am looking for the one that you mentioned. Could you post the link 
publicly for people who might want to as well? Thanks

Sent from my iPhone

> On Feb 9, 2016, at 6:49 AM, Cary via Cookinginthedark 
>  wrote:
> 
> Hi all.
> Dale, you featured a product on your latest podcast, the adjustable slice 
> mandoline. I've looked all over blindmicemart.com and blindmicemegamall.com 
> for that product and can't find it.  If you could hook me up with a link, 
> that would be nifty.
> Thanks
> -Cary
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Looking for some accessible appliances

[Blaine Deutscher via Cookinginthedark]

Are you talking a commercial industrial kitchen, or your personal home? That 
makes a huge difference on the brand of appliances you get.

Sent from my iPhone

> On Jan 16, 2016, at 6:34 PM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> One thought:  Not all appliances have to be modified to be accessible.  For 
> example, my crock pot only has one knob.  Each setting has a positive stop. 
> Off, Low, Medium, and High.  Just put the stuff in, put the lid on, plug it 
> in, forget it for a while.  Plus, there is no extra charge for modification, 
> which we usually pay through the nose to get.  HTH.
> 
> ---
> Be positive!  When it comes to being defeated, if you think you're finished, 
> you! really! are! finished!
> - Original Message - From: "Doug Lawlor via Cookinginthedark" 
> 
> To: 
> Sent: Saturday, January 16, 2016 7:06 PM
> Subject: [CnD] Looking for some accessible appliances
> 
> 
>> Hi all,
>> 
>> I am looking for the following appliances.
>> 
>> Crock pot
>> toaster oven
>> portable induction cook top
>> coffee maker
>> 
>> I am moving soon and will need some appliances to get a small kitchen going.
>> 
>> Thanks,
>> 
>> Doug
>> 
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Recipe request: Butter cookies

[Blaine Deutscher via Cookinginthedark]

Good morning. 

I'm looking for a recipe for butter cookies   I bought some from the store and 
love them. 

Blaine Deutscher


Cell: 1-403-827-6863
T: http://www.twitter.com/theblainage
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] what is an aprium?

[Blaine Deutscher via Cookinginthedark]

Similar is something called a papple it's an apple and a pair 

Blaine Deutscher
Ambrose University: Business Administration
Phone: (admissions) 1-403-410-2000
Cell: 1-403-827-6863
Website: http://www.ambrose.edu

 On Aug 23, 2015, at 11:10 AM, Helen Whitehead via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
Hi everyone,
 I was at my daughter's house on Friday, and she let me taste an aprium. I
 had never heard of this fruit before.
 They were good! It's a cross between an apricot and a plum.
 She bought them at Costco, here in Ontario, Canada.
 Here is what I found on Google.
 An aprium is a hybridized fruit which incorporates plum and
 apricot
 genetics. The fruits are available from specialty growers, who sometimes
 also sell to markets and greengrocers. Much like their relatives, apriums
 can
 be eaten in an assortment of dishes, or right off the tree. The fruit is
 extremely sweet, with strong apricot overtones and a hint of plum.
 
 The aprium was developed by Floyd Zaiger of Zaiger Genetics, a firm in
 Modesto, California. Zaiger Genetics specializes in developing high quality
 fruit
 hybrids, including the pluot. The company holds a trademark for the aprium,
 along with a variety of other fruit hybrids. The fruit is more than a simple
 cross between plums and apricots. Creating the aprium required several
 generations of breeding, ultimately yielding a fruit which contains 75%
 apricot
 and 25% plum.
 
 In appearance, an aprium resembles an apricot without the fuzz. Like both
 apricots and plums, the aprium is a stone fruit, and the company has
 developed
 numerous varietals. Honey Rich, Tasty Rich, Flavor Ann, and Flavor Delight
 are all commonly cultivated varieties of aprium, with slightly different
 flavors
 and maturation rates. Both commercial and home growers can order young trees
 from several sources, most of which are located in California.
 
 
 The trees should be planted on well drained soil in warm areas out of the
 wind. Fruit trees appreciate being pruned annually, and will bear the best
 fruit
 if they are well cared for, either by a gardener or by a pruning
 professional. Gardeners should also make sure that their aprium trees are
 well watered
 and fertilized for the best yield, and they should keep an eye out for
 disease. Aprium branches can also be grafted onto existing apricot trees,
 for gardeners
 with limited space.
 
 The intensely sweet flavor of the aprium can make an excellent addition to
 pies, salads, and preserves. As with other stone fruits, apriums should be
 handled
 with care so that they are not bruised, and a fruit pitter may be a valuable
 tool for people handling them in high volume. An aprium is a climacteric
 fruit,
 meaning that it will continue to ripen after harvest, and it should be kept
 away from bananas, as they emit
 ethylene
 gas which can hasten the ripening process. If apriums are slightly
 underripe, they can be kept in a paper bag on the counter until they mature,
 after
 which they can be held in refrigeration before use.
 
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Apple pie request

[Blaine Deutscher via Cookinginthedark]

Good morning. I'm looking for an apple pie recipe, Homemade 

Blaine Deutscher
Ambrose University: Business Administration
Phone: (admissions) 1-403-410-2000
Cell: 1-403-827-6863
Website: http://www.ambrose.edu
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] garden veggie casserole

[Blaine Deutscher via Cookinginthedark]

X what is baking mix?  Is there an equivalent up here  in Canada?

Blaine Deutscher
Ambrose University: Business Administration
Phone: (admissions) 1-403-410-2000
Cell: 1-403-827-6863
Website: http://www.ambrose.edu

 On Jun 2, 2015, at 11:07 AM, Lanore via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 You could also put in cottage cheese mushrooms ,. Lenore
 
 On 6/1/2015 8:46 PM, Shannon via Cookinginthedark wrote:
 This sounds really good. If you want to change it up a bit I would put in 
 some plain greek yogurt or sour cream. I love Italian spices or garlic 
 powder too. Sounds really good as is though.
 Shannon
 
 - Original Message - From: rebecca manners via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Monday, June 01, 2015 9:50 AM
 Subject: [CnD] garden veggie casserole
 
 
 Hi fellow cooks.
 
 We had a dinner at church yesterday, and my mom and I made this recipe. It 
 turned out really well, but I am thinking of adding some sour cream, 
 mushroom soup or something similar to the vegetables next time I make it. 
 Anyone have any thoughts?
 
 Thanks,
 
 Becky Manners
 
 
 GARDEN VEGGIE CASSEROLE
 
 
 
 1 1/2 cup chopped zucchini
 
 1 cup chopped yellow summer squash
 
 1 cup chopped tomato
 
 1 medium onion, chopped
 
 1/3 cup grated parmesan cheese
 
 1 cup shredded mozzarella cheese
 
 1 1/2 cup milk
 
 3/4 cup baking mix
 
 3 eggs
 
 3/4 teaspoon salt
 
 1/2 teaspoon pepper
 
 Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking
 
 dish. Sprinkle zucchini, yellow squash, tomato, onion and
 
 cheeses evenly in baking dish. Beat remaining ingredients in
 
 blender at high speed 15 sec. or with a hand beater for 1
 
 min or until smooth. Pour evenly in dish. Bake 35-40 minutes
 
 or until knife inserted in center comes out clean. Let stand
 
 5 minutes before cutting
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
 ---
 This email is free from viruses and malware because avast! Antivirus 
 protection is active.
 http://www.avast.com
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Different colored onions

[Blaine Deutscher via Cookinginthedark]

what is the differents then from red and purple onions?
- Original Message - 
From: Sugar via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Kerry Friddell' 
zero_hero...@sbcglobal.net
Sent: Thursday, May 07, 2015 2:03 PM
Subject: Re: [CnD] Different colored onions


Red is a bit sweeter, I love red onions on burgers, salads..smile
I personally use red onions for everything
That is my choice.msile
sugar

So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today.
~Matt. 6:34-Sugar


-Original Message-
From: Kerry Friddell via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, May 07, 2015 10:22 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Different colored onions

I know there are different colored onions. Which color is sweet. What other 
colors is different taste or spicy and etc?

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Steaks

[Blaine Deutscher via Cookinginthedark]

Hello there.

I was wondering when buying a steak how you know if it's a good cut of meat 
or not?  I had a friend tell me that some steaks you need a marinade while 
others you don't. I bought a Sirloin strip and when cooked it with black 
pepper and a little garlic and salt it came out tough.  I took it to a 
friends house and she made it using a marinade and it was tender and melted 
in my mouth.  I know other stakes you don't need to do a lot but maybe a rub 
as they're already tender.  I'm thinking a RibI or a felayminya as they're a 
better cut of meat.  How does one tell if it's a good cut of meat or not? 
Could you do a marinaid on a good cut of meat like a RibBi?  I remember 
eating a steak in a restaurant and it tasted like all they did was a little 
salt and pepper on top and it was perfect.  t-bone steaks are Good.  If 
anyone has a list of where the different cuts come from or how to prepair 
steak, marinaid recipes too, please send. Any help is great.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Organizing your kitchen

[Blaine Deutscher via Cookinginthedark]

Hello

I had a question re the quest and the PenFriend.  The quest has extra labels 
that you can use to mark things, the PenFriend gives you stickers to mark 
everything. My friend took her George foreman instruction book and for each 
instruction with different types of cooking as a sticker across the top of the 
first page. Is something like this doable with the quest, or is the labels 
better one at a time? What do you guys use, if both, in combination? 

Blaine Deutscher
Ambrose University: Business Administration
Phone: (admissions) 1-403-410-2000
Cell: 1-403-827-6863
Website: http://www.ambrose.edu
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] coffee cake recipes

[Blaine Deutscher via Cookinginthedark]

Hello everyone.

Every friday I play crib, a card game, and one person brings baking.  My 
roommate brought stuff last time and the friends whom home we went to did 
already bake something.  I thought about doing something like peanut butter 
cookies but really like a good coffee cake.  If anyone has a recipe that 
they could send that would be great.  We always have coffee and  I thought a 
coffee cake would complament it nicely.  Thanks in advance.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Wedding Italian Soup

[Blaine Deutscher via Cookinginthedark]

Hello there.

I'm looking for a recipe for a dish I like called wedding Italian soup. 
It's a tomato base with macaroni.  It tastes really good with a foccia bun 
(a triangular bun) either with a grilled ham and cheese or just warmed up 
with a little cheese melted inside.  I like a cold cut style bun with 
lettuce, tomato, and ham (maybe a little bacon) served on the side with a 
little tea or coffee.  I often get it in the little cafes downtown.  If 
anyone has a recipe like that could you please send it to me?

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Making calamari.

[Blaine Deutscher via Cookinginthedark]

Hello everyone. As I compose this email I'm sitting girls restaurants. One of 
the appetizer was calamari with a  Greek yogurt  with jalapenos, mint, and 
cucumbers. I've never purchased for me but I love it. Calamari. My arm is 
salmon with chipotle sauce and potatoes

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Oven roasted chicken

[Blaine Deutscher via Cookinginthedark]

I wonder if you placed uncooked bacon on the outside if that would make a 
difference too?  I know when my mom does the turkey that's how she does it 
and mmm is it tasty.
Blaine
- Original Message - 
From: Michael Baldwin via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Friday, September 05, 2014 8:53 AM
Subject: [CnD] Oven roasted chicken


I struggled with getting a nice moist whole chicken, until I started cooking
them this way. This has worked for me on the past half dozen birds I have
done, and I hope someone else finds it helpful.

thaw completely
rinse outside and inside, removing any innards that might be in the bird and
pat dry
Place your favorite seasonings inside, I like to use salt, black pepper, and
garlic powder.
Place the bird in a baking dish, and liberally coat the outside with  your
favorite oil, like olive.
Season the outside again with your favorite seasonings.

this is where it differs from the way most people cook a chicken.
Cook it uncovered in a preheated oven at 425 for about 25-30 minutes, and
lower the temp to 375 to cook for 30 minutes or until done.
Gives a nice crispy skin and juicy meat.

Michael
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Homemade gravy: the kind grandma made

[Blaine Deutscher via Cookinginthedark]

Good morning. I'm looking up making roast beef this week and would like to make 
homemade gravy: the kind grandma made. I know I can purchase gravy packs but I 
would like to make it from scratch. There's something about getting in the 
kitchen and doing things from scratch and having it Just right.  If anyone 
has a good gravy recipe, thick or thin, please share. I like roast beef 
sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in 
the slow cooker with chopped up onion, garlic, and a little salt and pepper to 
taste. Not sure if I should add potatoes right away or wait until it's almost 
done? Was going to do a mix of large potatoes, not sure if  russets are good 
potatoes for mashed or what makes better potatoes for things like fries, 
Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or 
stuffed potatoes but wasn't sure what makes a good potato for your every day 
mashed potato. I was also going to buy those small roast potatoes, the small o
 nes that are bite size. Looking forward to reading recipes and suggestions. 
Have a wonderful day. Oh yes, if you're one of those going back to the 
classroom, welcome back.

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] scrambling eggs.

[Blaine Deutscher via Cookinginthedark]

I do that... It tastes so much better than just salt and pepper.  I'm just 
trying to remember with milk how much people put in as it makes it fluffy.
Blaine
- Original Message - 
From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org
To: 'Shirley Baker' shirleyba...@comcast.net; 
cookinginthedark@acbradio.org
Sent: Saturday, August 09, 2014 12:45 AM
Subject: Re: [CnD] scrambling eggs.


Only in omelettes. By the way, do you put seasonings in your scrambled eggs.
I always do even if it's just salt and pepper but also other combinations of
seasoning salt, Mrs. Dash, garlic, onion powder, etc. Of course I've also
experimented with different fillings for omelettes or just scrambled it
altogether if I didn't have time to be fancy.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com



-Original Message-
From: Shirley Baker [mailto:shirleyba...@comcast.net]
Sent: Friday, August 08, 2014 9:51 PM
To: cookinginthedark@acbradio.org; 'Regina Marie'
Subject: RE: [CnD] scrambling eggs.

I tried it with water and I can't stand the taste.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Regina Marie via Cookinginthedark
Sent: Friday, August 08, 2014 7:01 PM
To: cookinginthedark@acbradio.org; 'Alex Hall'; 'jody milisavic1'
Subject: Re: [CnD] scrambling eggs.

I agree with you. I add about a tablespoon or so (2 if I use more than 2
eggs) of water when doing an omelette, but just a little butter and don't
overcook scrambled eggs.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel Find Me:
http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Friday, August 08, 2014 4:51 PM
To: cookinginthedark@acbradio.org; jody milisavic1
Subject: Re: [CnD] scrambling eggs.

Funny how everyone does it differently. I tried milk, and I didn't like the
texture the eggs got, so I don't even use it now. Just put a bit of butter
in the bottom of the pan, and don't overcook the eggs, and I find they turn
out great.
On Aug 8, 2014, at 7:45 PM, jody milisavic1 via Cookinginthedark
cookinginthedark@acbradio.org wrote:

 Hello there, I don't measure the milk. I listen to how I pour it and
 it
makes a little splash I know it's enough that the eggs are not going to dry
out.

 Sent from my iPhone

 On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark
cookinginthedark@acbradio.org wrote:

 Hello there.

 I was just wondering if anyone knows how much milk to add when
 scrambling eggs?
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark

--
Have a great day,
Alex Hall
mehg...@icloud.com

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] scrambling eggs.

[Blaine Deutscher via Cookinginthedark]

Hello there.

I was just wondering if anyone knows how much milk to add when scrambling 
eggs? 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] scrambling eggs.

[Blaine Deutscher via Cookinginthedark]

that's funny you mention that.  The first time I ever cooked eggs I had them 
on high and well I didn't get any eggs.  I learnt slow and easy is the best 
for omlits, eggs, and Pancakes. - Original Message - 
From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'David Pearson' dpears...@wi.rr.com
Sent: Friday, August 08, 2014 9:07 PM
Subject: Re: [CnD] scrambling eggs.


And remember that you don't want high heat. The best scrambled eggs are
cooked gently, not fast, as cooking them too fast will make them hard and
negatively impact the flavor.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of David Pearson via Cookinginthedark
 Sent: Friday, August 08, 2014 9:24 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] scrambling eggs.

 Try a little Teragon in those eggs.


 __ Information from ESET NOD32 Antivirus, version of virus
 signature database 10227 (20140808) __

 The message was checked by ESET NOD32 Antivirus.

 http://www.eset.com


 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] tonights meal.

[Blaine Deutscher via Cookinginthedark]

Hello there.

Well I finally broke down and bought a slow cooker.  The one I had before 
broke and I've been wanting pulled pork for a while.  I'm making pulled pork 
with root beer, recipe below.  I got chipotli bulls eye bbq sauce to pour 
over.  If you like colslaw making a homeaid slaw with a vinigret dressing 
and a little extra hot sauce on top of your pulled pork is amazing.  I had 
this dish when I was at a friends and wanted to make it tonight.

Slow cooker pulled pork with Root Beer



Pork simmered in root beer makes all the difference. Topped with your 
favorite BBQ sauce, it's sure to bring rave reviews.



Prep 10 m

Cook 7 h

Ready In 7 h 10 m



Ingredients:



  a.. 1 (2 pound) pork tenderloin
  b.. 1 (12 fluid ounce) can or bottle root beer
  c.. 1 (18 ounce) bottle your favorite barbecue sauce
  d.. 8 hamburger buns, split and lightly toasted




Directions:



Place the pork tenderloin in a slow cooker; pour the root beer over the 
meat. Cover and cook on low until well cooked and the pork shreds easily, 6 
to 7 hours. Note: the actual length of time may vary according to individual 
slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.



___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Whole Weat Flour VS Regular.

[Blaine Deutscher via Cookinginthedark]

Hello there.

I know normally recipes ask for all purpose flour but I got a container of 
Whole Wheat Flour. I was just wondering if the measurements would be the 
same or do I need to adjust?

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Meatballs

[Blaine Deutscher via Cookinginthedark]

Hi there. I'm looking at cooking some meatballs with mushroom soup. I was just 
wondering if I could put the raw meatballs in the oven with the mushroom soup 
or should I brown the meatballs first then put them in the mushroom soup? If 
you have any recipes please share.  I'm thinking of having meatballs with 
mushroom soup and mashed potatoes tonight.

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] ever had a cheese crisp?

[Blaine Deutscher via Cookinginthedark]

So if I understand only one side is crispy?  Sounds good. 

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863


 On Jul 28, 2014, at 12:37 AM, Regina Marie via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 I would imagine the butter greases pan so it won't stick.
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Brittany Simpson via Cookinginthedark
 Sent: Friday, July 25, 2014 2:16 AM
 To: cookinginthedark@acbradio.org; Charles Rivard
 Subject: Re: [CnD] ever had a cheese crisp?
 
 What do you do with the butter in this recipe?  There is a teaspoon of
 butter in the ingredients list but there is no mention of butter in the
 recipe instructions.  Do you use the butter to grease the cookie sheet or
 pizza pan or does it have another purpose?
 Thanks so much, I'd really like to try this.
 Brittany
 
 - Original Message -
 From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org
 To: cooking in the dark list Cookinginthedark@acbradio.org
 Sent: Tuesday, July 22, 2014 2:09 PM
 Subject: [CnD] ever had a cheese crisp?
 
 
 This is what I'm in the mood for, and I've got the stuff, so why not.  And
 
 they're so easy, even a blind person can do it!  (Ain't I rotten?)
 
 cheese crisp
 
 ingredients:
 
 1 very large, very thin flour tortilla.
 1 teaspoon of butter.
 1/4 cup of shredded extra sharp cheddar cheese.
 1/4 cup of shredded pepper jack cheese.
 
 Note:  You can use any cheese that melts easily.
 
 Method:
 
 Preheat oven to 325 degrees.  Lay the tortilla on a greased cookie sheet, 
 pizza pan, or something similar.  Bake for 10 minutes.  Remove from oven 
 and turn the temperature up to 500 degrees.  Blend the cheeses and spread 
 the mixture onto the tortilla, leaving half an inch around the edges. 
 Bake for 5 minutes or so, until the cheese has melted.  Cut into wedges 
 and enjoy.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're 
 finished, you! really! are! finished!
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] internal temps for chicken

[Blaine Deutscher via Cookinginthedark]

Hello there.

What internal temp would you cook the chicken too?  I got a talking meat 
thermometer and was wondering what temp I'd like to have the chicken at to 
know when it's done?
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Home-made tamales

[Blaine Deutscher via Cookinginthedark]

From my experience in making them there is no real recipe to follow. People 
often find that when they make them they either end up with a lot of the 
tamales or a little. There's no real measurement. It's just flower [cornflower 
preferred] broth from boiling chicken or the broth in the flower and need. You 
want no lumps in the Dell. You add liquid as needed. The chicken, vegetables, 
are as desired. When putting together to Molly's. I forget how to make the 
sauce that goes inside but there is no real measurement. Hope that helps and 
if there is someone who could get a recipe let me know. They take a long time 
to make though.

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863


 On May 23, 2014, at 7:29 PM, Kerry Friddell via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Does anyone have a recipe and directions for making  home-made tamales?
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Pasta Salad recipe Wanted

[Blaine Deutscher]

This might sound like a stupid question but what size box or does it not 
matter?  I ask because you can get different sizes. 

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863


 On May 17, 2014, at 7:57 PM, April And Joba k9love...@gmail.com wrote:
 
 Pasta salad
 One box spiral noodles cooked
 One package pepperoni torn in half or fourths
 One can black olives drained
 Two bottles Italian dressing
 
 Place all ingredients except one bottle of Italian dressing, in a large bowl 
 and mix together thoroughly. Place in fridge and let chill four hours or all 
 night. When ready to serve pour remaining Italian dressing over salad.
 
 Sent from my iPhone
 
 On May 17, 2014, at 7:47 PM, Mike and jean mjs1...@sc.rr.com wrote:
 
 Hi everyone, could you please post some pasta salad recipies?  thanks in
 advance.  Mike
 
 Exercise Daily
 Walk with God
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] brownies

[Blaine Deutscher]

Hi there.

first off it's great that you wanted to help someone.  Mistakes happen and 
just make sure you don't do it again.  There are list guidelines, sent out 
today by the list moderator, to follow to prevent people from getting upset 
with one and other and for eliminating tuns of unwanted traffic.  In future 
what you could have done is sent the limit to the list of 5-7 then sent the 
rest to the original person who asked for the recipes.  Just a suggestion 
for future posts.  Have a wonderful day.
Blaine
- Original Message - 
From: Lenore Koszalinski emerald-l...@verizon.net
To: cookinginthedark@acbradio.org
Sent: Sunday, April 27, 2014 10:45 PM
Subject: [CnD] brownies


I am so sorry that I upsetpeople on this list. I was ujust trying too help
some one who wanted bronies stuff. Lenore



emerald-lass

Skype: emerald-lass



___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Oops.

[Blaine Deutscher]

I've been emailing a buntch today and totally forgot about the reply option. 
I assumed when I sent the email that it was going to the person directly. My 
apologies in advance.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] turkey soup

[Blaine Deutscher]

hello everyone.
With easter just finished I got the bones from the turkey from my mom as I 
really enjoy turkey soup after easter or thanksgiving.  I had a couple 
questions.
1. could someone send a turkey soup recipe?
2. Is it possible to do the bones in a slow cooker or better to boil them on 
the stove?
I was thinking of doing it in a slow cooker so I can have it cook all day. 
Have a wonderful day and enjoy those turkey or ham leftovers.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] good idea, but far too expensive!

[Blaine Deutscher]

Expensive yes. How would you make this?

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863


 On Apr 2, 2014, at 6:12 AM, Teresa Mullen teresamulle...@gmail.com wrote:
 
 I would not pay that price! I can understand if you buy several of them for 
 that price but $25 for a meal like that! Forget it though the hotdog does 
 sound good
 
 Teresa MullenSent from my iPhone
 
 On Apr 1, 2014, at 9:20 PM, Charles Rivard wee1s...@fidnet.com wrote:
 
 Between pitches, the play by play announcer told about a new item at the 
 food stands at the home ball park.  I'll bet these would be good if anyone 
 wants to try making them.  You can buy what are called bat dogs.  At 
 opening night at the ball park, 300 were sold.  They are an 18-inch long 
 corn dog filled with cheese, bacon, and jalopino peppers.  You get a large 
 drink and a large order of fries with it.  A great idea, but, in my opinion, 
 not for $25.00.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished!
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Buying Butter

[Blaine Deutscher]

When you buy butter it comes in four sticks. Each stick is pre-wrapped. 

Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863


 On Mar 31, 2014, at 12:57 PM, shirley baker shirleyba...@comcast.net 
 wrote:
 
 Yes, you can buy the butter in the grocery store where they are already cut 
 up and individually wrapped and They come in a box and maybe they're equal to 
 2 sticks.  I have a box but haven't used all of it yet  so I forgot how many 
 sticks are in the box individually cut up and wrapped that way.  
 Shirley
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Turkey and Salad last night's dinner

[Blaine Deutscher]

okay I have a question about your salad.  Did you really mean to put catnip?
I'm thinking catnip--the stuff you give to cats to calm them down?  Please
clarify what you meant by that, if that was what you really meant.
Blaine 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson
Sent: March-08-14 11:35 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Turkey and Salad last night's dinner

dinner last night:

yesterday we smoked a bone in turkey breast.
It was about 7 pounds.
After it was smoked nice and juicy I blended 1 cup of Apricot Preserves and
3 jalapeno and 1 Anaheim pepper Then I spooned about 1 tablespoon over 2
generous slices of turkey.
We made a green salad of:
cauliflower leaves about 5 of them chopped a handful of garlic and onion
chives
2 stocks of celery  chopped
1 parsnip sliced thin
1 handful of catnip
1 handful of mint
and
1/2 cup of 4-cheese blend grated cheese mixed in.
I added the turkey and the preserve mix made a nice dressing.
For us this is not quite medium hot. For most people we know it is
considered four-alarm hot.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Oatmeal pancakes or waffles

[Blaine Deutscher]

What do you mean by old oatmeal?  Obviously not the instent stuff?
Blaine
- Original Message - 
From: RJ rjf...@verizon.net
To: citd cookinginthedark@acbradio.org
Sent: Sunday, March 23, 2014 8:39 AM
Subject: [CnD] Oatmeal pancakes or waffles


Pancakes or waffles (oatmeal



2 c of old fashion oatmeal

3 eggs

1 level tsp baking powder

1/2 tsp baking soda

1 c water



Place 1 c of old meal in bowl. Grind the second c of oatmeal into flour. U
can use your blender or food processor.

Separate the eggs and beat whites until stiff.

add the oatmeal, baking powder and soda together and than mix in the water.
You have a option, beat in the egg yolks or leave them out. fold in the egg
whites. And let's get cooking.

P. S. if you must, use 1/4 tsp of salt or to taste.





___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking with Wine question

[Blaine Deutscher]

what's wrong if the whine is closed since 2010?  I thought the older the 
whine the better it gets.  As long as there isn't any air getting to the 
whine the longer you age it the better it is.

- Original Message - 
From: Colleen hers...@bresnan.net
To: cookinginthedark@acbradio.org; RJ rjf...@verizon.net
Sent: Tuesday, February 25, 2014 12:15 PM
Subject: Re: [CnD] Cooking with Wine question


If the wine has been open since 2010, I would toss it.  If you don't want to
drink it, don't cook with it.  hth


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] White Cake

[Blaine Deutscher]

With the cake you used The Greek yogurt with how long do you bake it for? It 
only gives the temperature from what I read. Maybe I'm missing something. 
Blaine 
Sent from my iPhone

Blaine Deutscher
Ambrose University 
Business administration
Phone: (403) 827-6863


 On Feb 10, 2014, at 10:56 AM, williams4...@bellsouth.net wrote:
 
 Yes, thank you so much. Both cakes sound wonderful.
 
 Sent from my iPhone
 
 On Feb 10, 2014, at 12:52 PM, Shannon Hannah shannonhanna...@gmail.com 
 wrote:
 
 Nancy, If you mean my old favourite recipe I have always used I pasted it 
 below.
 White Cake
 Beat together:
 1/2 cup soft butter or margarine
 1 1/2 cups white sugar
 1 teaspoon vanilla extract
 Add:
 3 eggs
 4 1/2 teaspoons baking powder
 1/2 teaspoon salt
 Mix in  alternately:
 1 cup plain yogurt
 2 1/4 cups flour
 Beat until smooth, if too thick add a little more yogurt or milk
 Bake in 2 round greased and floured pans or
 13 by pan
 test for with toothpick after 25 minutes
 cupcakes test after 12 minutes
 You can also use fruit yogurt and top with whipped cream and fresh fruit.
 I usually frost with chocolate butter frosting.
 Note: this cake recipe originally was made with milk.
 
 
 
 -Original Message- From: williams4...@bellsouth.net
 Sent: Monday, February 10, 2014 11:28 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] White Sour Cream Cake
 
 Can you post the white cake recipe?
 Thanks
 Nancy
 
 Sent from my iPhone
 
 On Feb 10, 2014, at 10:04 AM, Shannon Hannah shannonhanna...@gmail.com 
 wrote:
 
 Yes I used plain Greek yogurt.
 I have a white cake recipe that I have used for years and I substituted the 
 milk with yogurt not Greek and the cupcakes where better with the yogurt. 
 So when I tried this recipe I thought of the yogurt substitution as I 
 usually have Greek yogurt on hand.  I like this recipe better just for the 
 reason that the batter is thick and not messy for cupcakes. HTH
 Shannon
 Shannon
 
 -Original Message- From: Teresa Mullen
 Sent: Monday, February 10, 2014 6:16 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] White Sour Cream Cake
 
 
 
 Teresa MullenSent from my iPhone
 
 On Feb 9, 2014, at 9:53 PM, Shannon Hannah shannonhanna...@gmail.com 
 wrote:
 
 I made this recipe yesterday for a family get together. I used Greek 
 yogurt in stead of the sour cream. The batter was really thick which was 
 great because I was making medium size cup cakes and using a small spoon 
 it was very easy to fill the cup cake papers. I thought as the batter was 
 so thick the cupcakes might of been heavy but they turned out great. Moist 
 and light. I did have sour cream but I prefer using yogurt. The recipe is 
 pasted below.
 
 White Sour Cream Cake
 
 2 cups  flour
 2 teaspoons Baking powder
 1 teaspoon Baking soda
 1/2 teaspoon Salt
 1/2 cup  Shortening
 1 cup  White sugar
 2Eggs (beaten well)
 1/2 teaspoon Vanilla
 1 cup  Sour cream
 
 Sift flour, baking powder and salt together.  Cream shortening and sugar, 
 and well beaten eggs and vanilla and mix well.  Dissolve baking soda in 
 mixture alternately with sifted dry ingredients.  Bake in greased 8 inch 
 layer cake pans 20 to 25 minutes at
 350.
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the 
 sour cream, you used Greek yogurt instead right?
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Steak preparations

[Blaine Deutscher]

good morning, or night, depending if you're geting up for the day or just 
going to bed now.  I want to make steak and potatos and was wondering what 
some people put on their steak?  I know in the restaurants it tastes just 
like a little ground pepper and some salt.  Does anyone know.  I know you 
can do a steak sauce but was wondering if you didn't have steak sauce would 
a little salt and pepper taste good with it or not?  I also know, up here in 
western Canada, when it rains some people cook the steak in the oven if they 
were going to barbecue it.  Thanks in advance.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Jose's Cheese Cake

[Blaine Deutscher]

The recipe I was asking about yesterday, as promised. It also mentions 1.5 
cups sugar, I'm assuming that's 1-1/2? Don't know why they wrote it like 
that.

Jose's Cheese Cake

Ingredients:

1/4 lb butter or margarine ( melted )
1lb Cottage Cheese
1pt Sour Cream
1lb Cream Cheese
1.5 cups sugar
1/3 cup corn starch
1tbsp vanilla extract
1tbsp lemon juice
4eggs

Mixing and Baking:

1: Mix sugar and cornstarch in small bowl and set aside
2: Soften cream cheese to room temp, then add cottage cheese and beat in
large bowl till fluffy
3: Gradually beat sugar/cornstarch mixture into cheeses
4: Add eggs one at a time, beating well after each addition
5: Stir in the sour cream,vanilla extract, and lemon juice
6: Pour batter into a lightly greased baking dish and bake in a 325 degree
oven for about 70 minutes,
or until cheesecake firms up.

Serve warm and enjoy


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] slow cooker pulled pork

[Blaine Deutscher]

Another recipe tried and very good this Christmas. I'll post it here but 
also at the bottom post the website.

Blaine
Slow Cooker Pulled Pork

Prep: 10 min
Cook: 7 hr
Ready In: 7 hr 10 min

Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker
2. pour the root beer over the meat.
3. Cover and cook on low until well cooked and the pork shreds easily, 6 to 
7 hours. Note: the actual length of time may vary according to individual 
slow cooker.
4. Drain well.
5. Stir in barbecue sauce.
6. Serve over hamburger buns.

This website you can ajust the servings and have metric measurements or 
Amerrican measurements.  The website is 
http://m.allrecipes.com/recipe/141678/slow-cooker-pulled-pork 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Cheese Cake

[Blaine Deutscher]

Hello. I was looking over a recipe for Cheese Cake and was wondering when it 
says Pour batter into a lightly greaced baking dish what kind of a dish 
would you use?  I'll send the recipe later.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Recipe: carrot Pudding.

[Blaine Deutscher]

Good afternoon.

I heard of a dish the other day called Carrot Pudding. I was wondering if 
any of you might have such a recipe? apparently you steam your potatos 
instead of boil them. It almost sounds like razon pudding but it has potatos 
in it. They say you can't taste the potato with everything else that's in 
it. I guess it's like carrot cake, you don't really notice carrots in the 
cake. Have a great day.

Blaine and Dewey 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

stuffed jalape�os and Broccoli slaw recipes

[Blaine Deutscher]

Good morning everyone.

I'm looking for the two recipes that Dale had on a previous show for the 
stuffed jalapeños and Broccoli slaw?  Also was wondering if you could use 
TexMex Cheese wiz inside instead of sharp Cheddar? I'm thinking it would 
give it a little more kick.  Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Chewy Peanut Butter Cookies

[Blaine Deutscher]

Chewy Peanut Butter Cookies

Ingredients:

1 cup packed Brown Sugar
1 cup White sugar
1 cup Peanut Butter
1 cup shortening
1 TSP. baking soda
2 TBSP. hot water
2-1/2 cups all-purpose flour
2 eggs

Directions:

1. Mix sugars, peanut butter and shortening. Add baking soda to the hot 
water. Add to mixture.
2. Stir in the eggs. Add the flour. Roll dough into balls.
3. Place balls on ungreased cookie sheet. Press with dipped in water to make 
criss-cross design. Bake at 350-375 degrees F (175-190 degrees C) for about 
8-10 minutes.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] PumpkinCoffee Cake

[Blaine Deutscher]

When you're talking about this recipe for the topping and it says Sugar I'm 
assuming you want White Sugar?  can't wait to try. MMM
- Original Message - 
From: Mary Ann Robinson brightsmile1...@comcast.net
To: cookinginthedark@acbradio.org
Sent: Thursday, November 17, 2011 10:08 PM
Subject: [CnD] PumpkinCoffee Cake


PumpkinCoffee Cake

INGREDIENTS

TOPPING:

1/4 cup packed brown sugar

1/4 cup sugar

1/2 teaspoon ground cinnamon

2 tablespoons cold butter or

 margarine

1/2 cup chopped pecans

CAKE:

1/2 cup butter or

 margarine, softened

1 cup sugar

2 eggs

1 cup (8 ounces) sour cream

1/2 cup canned or

 cooked pumpkin

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

METHOD

Baked

PREP

20 min.

COOK

40 min.

TOTAL

60 min.

DIRECTIONS

In a small bowl, combine sugars and cinnamon. Cut in the butter until 
mixture resembles

coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and 
sugar.

Add eggs, one at a time, beating well after each addition. Combine the sour 
cream,

pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed 
mixture alternately

with sour cream mixture. Beat on low just until blended. Spread the batter 
into two

greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 
325° for

40-50 minutes or until a toothpick inserted near the center comes out clean.

 Yield: 16-20 servings.


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Prepairing Ribs

[Blaine Deutscher]

Hello there.

I have a rack of ribs and wanted to make them tonight. I was wondering how 
do I do it? Please e-mail me asap.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] FYI: Blind Mice Mega Mall

[Blaine Deutscher]

does it cost to become a member or not? I loved the movies that I downloaded 
from BlindMiceMart before and would love to continue but thought I would ask

- Original Message - 
From: Steve Stewart stev...@suddenlink.net
To: cookinginthedark@acbradio.org
Sent: Tuesday, November 01, 2011 3:36 PM
Subject: Re: [CnD] FYI: Blind Mice Mega Mall


yes, the movie valt is on the new site. it is for members only.

Steve Stewart
CnD moderator

-Original Message- 
From: Dale
Sent: Tuesday, November 01, 2011 11:59 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] FYI: Blind Mice Mega Mall

Howdy All,
A quick note to let ya'll know that the new Blind Mice Mega Mall is now
open.

All the great cooking in the dark stuff is located in the Blind Mice
Mart store in the Cooking and Baking department!
Talking Cooking Thermometers, Grips Oven Mitts, Microwave cookware,
the ID Mate Bar Code Readers, all the awesome new collapsible kitchen
items and more!

Check out the Blind BookStop for all the awesome braille and
electronic cookbooks!
Here is the link to the new site;
www.blindmicemegamall.com

Keep on Cooking!
Dale Campbell
Cooking In The Dark Owner
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

STEVE STEWART
ATTHEMARKET OWNER
CnD MODERATOR
E-MAIL; stev...@suddenlink.net

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Mexican Chicken caserolle

[Blaine Deutscher]

okay I'm assuming that you cook all these things on low when on the stove? 
Just said time so wondering.
- Original Message - 
From: Becky rebeca...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Saturday, September 24, 2011 4:23 PM
Subject: [CnD] Mexican Chicken caserolle


Mexican Chicken Caserolle
What you need
1 tomato chopped
1 green pepper chopped
3 chicken breasts precooked and shredded
1/4 cup cream cheese
1 and 1/2 cups salsa
1 tsp. ground cumin
6 whole wheat tortillas
1 can black beans drained
2 cups shredded cheddar cheese
Make it
1. Mix chicken and cumin and cook in a non stick skillet for 5 minutes.
2. Add green pepper and stir for 2 minutes
3. Add cream cheese and stir for 2 minutes
4. Add salsa and stir for 2 minutes
5. Add tomatoes and beans and simmer on low for about 5 minutes
6. Layer all ingredients in to a greased caserolle dish and bake at 375 
degrees for 20 minutes.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] question on making omlits and recipe for mushroom soup over meatballs.

[Blaine Deutscher]

Hello there.

First off I was wondering how people make omlits. I made one today but was 
wondering what other methods there were to making one? What I did is chopped 
up all the stuff I wanted in it and added the eggs mixing it all together. I 
heated up my frying pan and poured in the mixture. I waited for a while as I 
was told that you want it to cook somewhat on the bottom for you to fold it 
into the middle. I was just wondering what other options are there as I love 
things like Denver sandwiches (omlit on toast) and stuff like that for 
breakfast. I'll submit a recipe that I got from a friend during a fathers 
day breakfast at my church. It was good and for the record I've never made 
it but really want to one of these days. I'm also looking for a recipe that 
my grandma use to do. it's nothing hard just mushroom soup over meatballs 
but I forget how she did it if she fried the meatballs first then put them 
in a casserole dish and put it in the oven with the mushroom soup. If you 
have anything like that please let me know. I'm trying to get into eating 
hearty foods for working out and energy so high protein, carbohydrates, ETC. 
I like casseroles or things you can bake as it's quicker when going to 
school to come home and put it together and put it in the oven setting the 
timer and going back to your studies or cleaning up the kitchen. I also want 
things that I can freeze after so if I'm really busy I don't have to cook 
and just take it out and reheat it. Thanks everyone. sorry to those that 
already know how to make omlits as I'm sure there are going to be a variety 
of different messages on how to make an omlit. Have a great day.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] looking for teflon grilling tongs

[Blaine Deutscher]

If you're worried about scratching then use plastic spatulas instead of 
metal. You also have an option of using rubber ones too. Just a suggestion.
- Original Message - 
From: T. J. tjmar...@yahoo.com
To: Cooking in the dark Cookinginthedark@acbradio.org
Sent: Sunday, September 04, 2011 7:48 AM
Subject: [CnD] looking for teflon grilling tongs


Do any of you guys no where to get teflon tongs. I know Barbequers use them, 
but I want some that are teflon coated to use with the fry pans in my 
kitchen.

Thanks,

T. J.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Cook gagits

[Blaine Deutscher]

Dear group and TJ,

The one thing that you're going to find is that everyone has different 
approaches to cooking.  Some are old school (me) who didn't use a lot of 
adaptive gadgets when cooking but simple stuff like using a cookie sheet 
when pouring to make clean up easier.  Other people live by the gadgets and 
their entire kitchen is filled with them.  it's nice when you can have 
something that makes your life easier in the kitchen but might create hassle 
for someone else, or the other way around.  It's great that we can pass 
along suggestions that we have but in the long and short TJ you need to try 
things out yourself, burn a few dishes, how else do we learn to cook?

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Szechuan Portobello Mushrooms and Green Beans

[Blaine Deutscher]

gilled is when you scoop out the cap of the mushroom or just cutting slits 
into it?  Sounds like something I would make then again I eat a lot of 
different food.  I should be a food critic.

Blaine
- Original Message - 
From: Cheryl Osborn chapalache...@gmail.com
To: Cooking in the dark Cookinginthedark@acbradio.org
Sent: Sunday, May 08, 2011 12:13 PM
Subject: [CnD] Szechuan Portobello Mushrooms and Green Beans


Szechuan Portobello Mushrooms and Green Beans

8 oz fresh or frozen green beans, cut in half
1 Tbsp vegetable oil
4 portobello mushrooms, gilled and cut into 1/4″ slices
2 cloves garlic, finely minced
2 tsp minced ginger root
2 Tbsp chopped scallions
2 Tbsp tamari soy sauce
1 Tbsp mirin
1/2 tsp red pepper flakes
1 Tbsp toasted sesame oil

Steam green beans until tender. Quickly rinse in gold water to stop cooking. 
Drain and pat dry.

Heat the vegetable oil in a large nonstick skillet over medium high heat. 
Saute mushrooms, ginger, garlic, and

scallion until mushrooms are soft. Add remaining ingredients, including 
green beans, and stir fry until hot. Add

sesame oil and toss well.


Cheryl
chapalache...@gmail.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] LEMON SALMON BURGERS

[Blaine Deutscher]

how do you go about flaking salmon?
- Original Message - 
From: Cheryl Osborn chapalache...@gmail.com
To: Cooking in the dark Cookinginthedark@acbradio.org
Sent: Saturday, May 07, 2011 11:35 AM
Subject: [CnD] LEMON SALMON BURGERS


LEMON SALMON BURGERS

Ingredients

1 (16 ounce) can salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil

2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Directions
1.In a medium bowl, mix together the salmon, eggs, parsley, onion, 
breadcrumbs, 2 tablespoons of lemon

juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly 
packed patties, about 1/2 inch thick.

2.Heat the oil in a large skillet over medium heat. When the oil is hot, add 
the patties, and cook for 4 minutes

per side, or until nicely browned.

3.In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice 
and a pinch of basil. Use as a

sauce for your patties.


Cheryl
chapalache...@gmail.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE

[Blaine Deutscher]

With this recipe is there a differents between cooking Whine and the whine 
that you drink or is regular White whine good enough.  Unfortunitlly I would 
not be buying an expensive bottle of whine if it was the kind that you drink 
as I wouldn't want to pour that over food but drink it instead.  Sounds 
amazing though for a pasta with garlic toast and whine night. MMM.

Any ladies want to come over? lol.

Blaine
- Original Message - 
From: Cheryl Osborn chapalache...@gmail.com
To: Cooking in the dark Cookinginthedark@acbradio.org
Sent: Saturday, April 30, 2011 8:15 AM
Subject: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


PENNE WITH SAUSAGE CREAM SAUCE

Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pound sweet Italian sausage, casings removed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
4 garlic cloves,minced
2/3 cup dry white wine
1 (14 1/2-ounce) can diced peeled tomatoes, undrained
1 cup heavy cream
4 tablespoons chopped Italian parsley (flat leaf parsley)
1 teaspoon salt or to taste
freshly ground pepper to taste
1 pound penne pasta, cooked according to package
1 cup freshly grated Parmesan cheese, plus additional for garnish

Cook sausage in large skillet over medium-high heat. Remove sausage and set 
aside; drain excess grease from skillet.
Melt butter and oil in skillet; add onion and sauté until softened and 
golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and 
reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.

Return cooked sausage to skillet, add cream and simmer until sauce thickens 
slightly, about 5 minutes. Stir in parsley, salt and pepper.

Place cooked Penne in a large serving bowl; pour sauce over pasta; add 
Parmesan cheese and toss to combine.

Serve sprinkled with additional Parmesan cheese.


Cheryl
chapalache...@gmail.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE

[Blaine Deutscher]

wow! I need to come and stalk up on whine there.  Here you're looking at 
about $5 for a cheap bottle but tastes horrible.  The kind that I drink is 
well for one homeaid but for two on the market about $30 or higher.
- Original Message - 
From: Jean Marcley jmarc...@juno.com
To: cookinginthedark@acbradio.org
Sent: Saturday, May 07, 2011 9:52 PM
Subject: Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


I must say, this sounds absolutely delicious.
A little tip:
Put the sauce in the bottom of the bowl and add pasta to it.  It mixes the
sause and pasta easier when you toss it.
Always cook with wine that you would drink.  It doesn't have to be
expensive, just taste good.
Trader Joe's has Charles Shaw wine for only $1.99 a bottle in CA and $2.99
everywhere else.  It is great wine, red and white and pink- all of them.
NEVER use that disgusting cooking wine from the grocery store.
That's my 2 cents.
Jean
- Original Message - 
From: Blaine Deutscher b.deutsc...@telus.net
To: cookinginthedark@acbradio.org
Sent: Saturday, May 07, 2011 8:43 PM
Subject: Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


With this recipe is there a differents between cooking Whine and the whine
that you drink or is regular White whine good enough.  Unfortunitlly I would
not be buying an expensive bottle of whine if it was the kind that you drink
as I wouldn't want to pour that over food but drink it instead.  Sounds
amazing though for a pasta with garlic toast and whine night. MMM.

Any ladies want to come over? lol.

Blaine
- Original Message - 
From: Cheryl Osborn chapalache...@gmail.com
To: Cooking in the dark Cookinginthedark@acbradio.org
Sent: Saturday, April 30, 2011 8:15 AM
Subject: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


PENNE WITH SAUSAGE CREAM SAUCE

Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pound sweet Italian sausage, casings removed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
4 garlic cloves,minced
2/3 cup dry white wine
1 (14 1/2-ounce) can diced peeled tomatoes, undrained
1 cup heavy cream
4 tablespoons chopped Italian parsley (flat leaf parsley)
1 teaspoon salt or to taste
freshly ground pepper to taste
1 pound penne pasta, cooked according to package
1 cup freshly grated Parmesan cheese, plus additional for garnish

Cook sausage in large skillet over medium-high heat. Remove sausage and set
aside; drain excess grease from skillet.
Melt butter and oil in skillet; add onion and sauté until softened and
golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and
reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.

Return cooked sausage to skillet, add cream and simmer until sauce thickens
slightly, about 5 minutes. Stir in parsley, salt and pepper.

Place cooked Penne in a large serving bowl; pour sauce over pasta; add
Parmesan cheese and toss to combine.

Serve sprinkled with additional Parmesan cheese.


Cheryl
chapalache...@gmail.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark



-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 10.0.1325 / Virus Database: 1500/3623 - Release Date: 05/07/11




Get Free Email with Video Mail  Video Chat!
http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Using a kitchen Scale verses measuring cups

[Blaine Deutscher]

Hello there everyone.

Good to be back on the list again.  I was wondering if there are any of you 
out there that use a kitchen scale verses measuring cups.  Just wondering 
what you all thought if it's worth purchasing or continue to use 
measurements?  I know Dale advertizes a kitchen Scale on his website and was 
wondering if it's for weighing yourself or food items?

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Unsubscribe

[Blaine Deutscher]

Hello. for some reason when I need the info to unsubscribe do to the fact 
I'm moving on Sunday and will no longer have this email address I can't 
think of the address to unsubscribe. come to think of it I can't think of 
the address to subscribe. I thought there was one and depending on what you 
put in the subject line was what determined the action that would be done 
with the email client. Talk to you all in the near future, as soon as I get 
my own internet and a new email address.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] smoked fish

[Blaine Deutscher]

Hello there.

I recently bought a couple cans of smoked fish to try it and wanted to make 
a sandwich with it. I was wondering what you might put on a smoked fish 
sandwitch. I know some people have it plain on crackers for an orderve but I 
wanted to try and make a sandwich. Any suggestions? Mash it up with a little 
onion?
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] EGGNOG ROLLED COOKIES

[Blaine Deutscher]

When a recipe requires sugar are they refering to the White sugar normally 
unless mentioned? I forget what the name of the White sugar or if there is a 
name for it. Granulated or something like that? Brown sugar is just brown 
sugar.
- Original Message - 
From: Shannon hanna...@mts.net
To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Saturday, December 04, 2010 4:44 PM
Subject: [CnD] EGGNOG ROLLED COOKIES


EGGNOG ROLLED COOKIES

1 cup  Butter
2 cups  Sugar
1 cup  Eggnog
1/2 teaspoon Nutmeg
1 teaspoon Baking soda
2 1/2 cups  Sifted flour

Cream butter and sugar until light and fluffy.
Add eggnog, nutmeg, and soda; mix well.
Add enough flour to make a stiff dough. Chill.
Roll out to 1/8 inch thickness on lightly floured surface and cut with 
Christmas cookie cutters.
Brush with slightly beaten egg white and decorate with
candied fruits or colored sugar.
Bake at 375 degrees for 8-10 minutes, or
until lightly browned.
Makes 6 dozen
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Making meatballs with mushroom soup

[Blaine Deutscher]

Hello there.

I want to make some meatballs tonight but was wondering if I have to fry 
them first or can I put them in a bowl with the soup in the oven and bake 
them that way?  If so how long would you do it for?  I miss having meatballs 
with mushroom soup and mashed potatos. MMM filling.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cheese Whiz?

[Blaine Deutscher]

Cheese Wiz comes in a jar.
- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net
To: cdelreal1...@sbcglobal.net
Sent: Tuesday, November 23, 2010 8:44 AM
Subject: [CnD] Cheese Whiz?


Hi,

How does cheese whiz come packaged?  Does it come in a jar, can, etc.
Are there other names for this stuff?

i'm trying to make a broccoli rice casserone, and it calls for this!
Thanks.

Claudia

Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



__ Information from ESET Smart Security, version of virus signature 
database 5640 (20101122) __

The message was checked by ESET Smart Security.

http://www.eset.com

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Crock Pot Pork Chops

[Blaine Deutscher]

do you mix water with this soup or pour it in as is?
- Original Message - 
From: Shannon hanna...@mts.net
To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Saturday, November 20, 2010 12:19 AM
Subject: [CnD] Crock Pot Pork Chops


Crock Pot Pork Chops
4 or 5 pork chops
Black pepper
1 can cream of mushroom soup
1/2 packet dry onion soup mix
Season pork chops with pepper and put in the bottom of a lightly greased 
crock. Stir soups and pour over chops. Cook on low for 8-10 hours. Thicken 
gravy if needed and serve with mashed potatoes.
4 servings
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking Turkey From The Frozen State From LindaLarson

[Blaine Deutscher]

this sounds rather interesting but what I want to know is when do you stuff 
the bird?  I've never prepaired a turkey before but if I'm correct in 
assuming you stuff the turkey with the stuffing or do you cook that 
separate?  If you do stuff the turkey I wonder when you would put it in? 
When you remove the bag?
- Original Message - 
From: Helen Whitehead hwhiteh...@cogeco.ca
To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Monday, November 15, 2010 5:56 PM
Subject: [CnD] Cooking Turkey From The Frozen State From LindaLarson


This week I'm honored to pass along an article from a study conducted by O.
 Peter Snyder, Jr., Ph.D. about a new way to roast your Thanksgiving
 turkey:
 put it in the oven frozen solid. Dr. Snyder is the president of the
 Hospitality Institute of Technology and Management
 in St. Paul, Minnesota.

 Cooking Turkey From the Frozen State

 Introduction

 A common problem on Thanksgiving is waking up on Thanksgiving morning and
 realizing that the turkey has not been thawed, and there is not enough
 time
 to
 thaw the turkey in the refrigerator or in flowing water at 70ºF, which
 takes
 hours.

 However, there is a very simple solution - cook the entire turkey from the
 frozen state. The FDA Food Code allows this, and turkey hotlines suggest
 it.
 The following is a HACCP-based procedure for cooking a 12-to-13-lb. frozen
 turkey.

 Method

 Start 5 to 5 1/2 hours before you want to serve the cooked turkey. Set the
 oven temperature at 325ºF. It is much better that the turkey be done 30
 minutes
 before mealtime than to rush and serve an undercooked turkey. Remove the
 wrapping from the turkey and put the turkey on a rack on a pan that has
 been
 covered
 with foil to make cleaning easy.  You can also cook the turkey in a
 covered
 roasting pan if you have one.

 Put the turkey in the oven. Do not worry about the bag with the heart,
 liver, etc. in the neck cavity or the neck in the center of the turkey.
 They can be removed during cooking, after the turkey thaws. There will be
 Salmonella spp. and Campylobacter jejuni on the turkey. However, because
 it
 is
 frozen, there is no drip, and transfer to hands or counter is not a
 significant risk.

 Cooking the turkey on a shallow pan on a rack assures even cooking.
 Cooking
 in a pan with sides shields the bottom of the turkey from heat, and the
 cooking
 on the bottom will be non-uniform.

 In the first 2 to 2 1/2 hours, the legs and thighs get up to approximately
 100ºF. The breast, about 1 inch into the flesh, is still at the soft ice
 point,
 about 25ºF. At this point, begin to monitor breast temperature with a
 tip-sensitive digital thermometer as it thaws. You may also use a dial
 roast
 thermometer.
 Insert it into the breast, because it is the slowest cooking part.

 After about 3 1/2 hours, the legs and thighs will be around 150 to 160ºF,
 and the breast, about 40 to 50ºF. The bag of heart, liver, etc. and the
 neck
 can
 be removed at this time, to be made into stock, if desired.

 At 4 1/2 to 5 hours, the turkey is nicely cooked. Check the temperature.
 The
 leg and thigh should be tender and at a temperature of 175 to 185ºF, while
 the breast will be moist at a temperature of 160 to 170ºF. The pop-up
 timer
 (if there is one) should have popped. Cooking turkeys to these
 temperatures
 is adequate to assure the reduction of Salmonella and Campylobacter jejuni
 to a safe level. .

 Discussion and Conclusion

 This is an excellent way to cook turkey. Actually, cooking a turkey from
 the
 frozen state has benefits over cooking a thawed turkey. Cooking can be
 done
 in a roasting pan, but it is unnecessary. If one thaws a turkey in a home
 refrigerator, there is a significant risk of raw juice with pathogens at
 high
 levels getting on refrigerator surfaces, other foods in the refrigerator,
 countertops, and sink, thus creating a hazard and a need for extensive
 cleaning
 and sanitizing.

 The second benefit is that, because the breast has greater mass, it takes
 longer to thaw. Therefore, the thigh and leg are well cooked and tender,
 while
 the breast is not overcooked and dried out. The breast will cook to a
 juicy
 160-to-165ºF endpoint without difficulty.

 Summary

 Cooking turkey from the frozen state produces an excellent, juicy, tender,
 and safe product. There is no need to remember to thaw the turkey four
 days
 ahead
 of time, and cooking a frozen turkey minimizes risk of pathogen
 cross-contamination from juices from the raw bird.

 To assure a quality and safe turkey, monitor the final temperature with a
 tip-sensitive digital thermometer, and always wash your hands before
 touching
 and handling the cooked turkey.

 Reference: FDA. 2005. Food Code. U.S. Public Health Service, U.S. Dept. of
 Health and Human Services. Washington, D.C.
 http://www.cfsan.fda.gov/~dms/fc05-toc.html.


 I think this is an excellent way to cook a turkey for the holidays or any
 time. As Dr. Snyder states in the 

Re: [CnD] TRACY'S NO BAKE MM COOKIES

[Blaine Deutscher]

when refering to a saucepan are we talking about a regular pot that you boil 
water in?  also M N M's those are the same shape as the Canadian smarty?

Blaine
- Original Message - 
From: Marilyn mldeweese1...@frontier.com
To: cookinginthedark@acbradio.org
Sent: Sunday, November 14, 2010 5:06 AM
Subject: [CnD] TRACY'S NO BAKE MM COOKIES


TRACY'S NO BAKE MM COOKIES

1 cup granulated sugar
1/4 cup margarine
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup rolled oats
1/2 cup chopped peanuts (salted)
1/2 pound MM's  candies
1/2 teaspoon vanilla extract

 Method

 1. In a heavy duty saucepan, stir over medium-high heat the sugar,

margarine and milk.

2. Bring to a boil, stirring continuously, and boil for 1 minute.

3. Remove from heat, stir in remaining ingredients.

4. Drop onto wax paper with teaspoon or tablespoon for larger

cookies.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] TRACY'S NO BAKE MM COOKIES

[Blaine Deutscher]

they're a chocolate candy here.

Blaine 
- Original Message - 
From: gail johnson mama-g...@samobile.net
To: cookinginthedark@acbradio.org
Sent: Sunday, November 14, 2010 5:49 AM
Subject: Re: [CnD] TRACY'S NO BAKE MM COOKIES


smarties in U.S. are more of a tart little round candy.

-- 
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Here is the recipe Im talking about!

[Blaine Deutscher]

are these shells premade?
- Original Message - 
From: Marilyn mldeweese1...@frontier.com
To: cooking-frie...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Sent: Tuesday, November 02, 2010 5:49 AM
Subject: [CnD] Here is the recipe Im talking about!


PERFECT CRANBERRY TARTLETS



2 recipes Perfect Nut Crust



CRANBERRY FILLING:



2 env. unflavored gelatin

6 c. fresh or dry-frozen cranberries

2 c. sugar

1 c. red currant jelly



GARNISH:



1 c. heavy cream, whipped



Prepare the crust and using your fingers, press the dough firmly against the 
bottoms and sides of 3 inch tart pans so that it is about 1/8 inch thick. 
Chill

the shells for 1 hour.



Preheat the oven to 350 degrees. Put the shells on a baking sheet and bake 
until slightly golden and firm, about 12 to 15 minutes. Remove the baking 
sheet

from the oven and set the tart pans on a rack to cool. Then carefully remove 
the shells from the pans.



To prepare the filling, stir the gelatin into 1/2 cup cold water until 
dissolved. Wash and pick over the cranberries.



In a saucepan, combine the cranberries with the sugar and jelly. Gently boil 
the mixture, uncovered, over moderate heat, stirring occasionally for 15 
minutes.

Remove the pan from the heat. Cool the mixture slightly, and stir in the 
softened gelatin.



When the mixture is cool, divide it evenly among the tart shells. Chill the 
tarts and serve topped with the whipped cream. This recipe will fill 12 - 4

1/2 inch tarts.  Enjoy.



__._,_.___
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Here is the recipe Im talking about!

[Blaine Deutscher]

then how do you make the crust? there was no recipe for making the dough 
just said to put it in the tart shells and press to make them so thick.

- Original Message - 
From: Marilyn mldeweese1...@frontier.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, November 02, 2010 4:39 PM
Subject: Re: [CnD] Here is the recipe Im talking about!


Since it says two recipes of nut crust, I'd say no.

Marilyn
- Original Message - 
From: Blaine Deutscher b.m.deutsc...@sasktel.net
To: cookinginthedark@acbradio.org
Sent: Tuesday, November 02, 2010 5:08 PM
Subject: Re: [CnD] Here is the recipe Im talking about!


 are these shells premade?
 - Original Message - 
 From: Marilyn mldeweese1...@frontier.com
 To: cooking-frie...@yahoogroups.com
 Cc: cookinginthedark@acbradio.org
 Sent: Tuesday, November 02, 2010 5:49 AM
 Subject: [CnD] Here is the recipe Im talking about!


 PERFECT CRANBERRY TARTLETS



 2 recipes Perfect Nut Crust



 CRANBERRY FILLING:



 2 env. unflavored gelatin

 6 c. fresh or dry-frozen cranberries

 2 c. sugar

 1 c. red currant jelly



 GARNISH:



 1 c. heavy cream, whipped



 Prepare the crust and using your fingers, press the dough firmly against
 the
 bottoms and sides of 3 inch tart pans so that it is about 1/8 inch thick.
 Chill

 the shells for 1 hour.



 Preheat the oven to 350 degrees. Put the shells on a baking sheet and bake
 until slightly golden and firm, about 12 to 15 minutes. Remove the baking
 sheet

 from the oven and set the tart pans on a rack to cool. Then carefully
 remove
 the shells from the pans.



 To prepare the filling, stir the gelatin into 1/2 cup cold water until
 dissolved. Wash and pick over the cranberries.



 In a saucepan, combine the cranberries with the sugar and jelly. Gently
 boil
 the mixture, uncovered, over moderate heat, stirring occasionally for 15
 minutes.

 Remove the pan from the heat. Cool the mixture slightly, and stir in the
 softened gelatin.



 When the mixture is cool, divide it evenly among the tart shells. Chill
 the
 tarts and serve topped with the whipped cream. This recipe will fill 12 -
 4

 1/2 inch tarts.  Enjoy.



 __._,_.___
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark

 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] TEX-MEX BLACK BEAN DIP

[Blaine Deutscher]

TEX-MEX BLACK BEAN DIP

Yield: 16 servings

Serving Size: 1/4 cup

INGREDIENTS: 

2 cans (16 ounces each) black beans, rinsed and drained, divided

1 cup salsa, divided

1 teaspoon vegetable oil

1 medium onion, finely chopped

1 medium-sized red bell pepper, finely chopped

3 garlic cloves, minced

1 tablespoon dried cilantro leaves

2 teaspoons ground cumin

1/4 teaspoon salt

1/4 cup finely shredded Cheddar cheese

1 medium tomato, chopped

DIRECTIONS:

1. In a blender or a food processor fitted with its metal cutting
blade, combine 1 can beans and 1/4 cup salsa; blend or process until
smooth.

2. Heat the oil in a large nonstick skillet over medium heat and
saute the onion, pepper, and garlic for 5 to 7 minutes, or until the
onion and pepper are tender.

3. Add the pureed bean mixture, the cilantro, cumin, salt, and the
remaining can of beans and salsa; mix well. Reduce the heat to low and
simmer for about 5 minutes, stirring frequently.

4. Pour the dip into a shallow serving dish, top with the cheese and
tomato, and serve immediately.

Note: You can slightly mash the second can of beans with a fork if
you want the dip to be less chunky.

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] intro and a few questions

[Blaine Deutscher]

Hello there Alex.

First of all this list doesn't have a lot of traffic which is good. I too as 
a student had to leave several lists for that reason but this list is really 
good about sticking to the rules. To answer your questions I don't have a 
flattop stove but have felt the tops of them when looking in stores. One 
thing that I noticed, and I do this anyway with a regular stove is you can 
feel the burner on the flat top. If you can't feel the burner and you turn 
it on put your hand above the pot and if you feel a lot of heat coming from 
around the edge of the pot move it so that the heat is under the pot. if you 
can feel the burner as the texture of the top is different with the burner 
and the non burner sections put your pot on first before setting the 
temprature. In regards to your fear of potentially burning yourself on the 
side of an oven there are oven mits that do go up to your elbos if you're 
worried about burning. Dales website, www.blindmicemart.com sells these. You 
mentioned a thermomater for hamburger you can use one on the stove top as 
well. I know when I made steak to know if it was done the thermomator thing 
for steak and i told me that my steak was well done or however you like it.

Hope that helps.
- Original Message - 
From: Alex Hall mehg...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, August 24, 2010 6:17 PM
Subject: [CnD] intro and a few questions


Hi all,
I am Alex. I am a senior in college for computer science. My family
loves to cook, so I have never really had to learn. Growing up with
cooks, though, has provided me with many hints and ideas, though I
have never applied any of this absorbed knowledge to any cooking
projects of my own. I know I will have to learn to cook sometime,
though, and now that my sister is temporarily unable to cook (she is
the primary cook in the house) I figure that now is as good a time as
any.

I have a small amount of vision. I can see a bowl on the counter, for
example, but cannot see that I missed some sugar while mixing; I can
see where the stove (one of those annoying cooktop ones) is in the
kitchen, but I cannot see enough detail to see the sides of the oven
or where the burners are on the flat top of the stove. With that in
mind, here are the questions I have come up with, after today's
adventure of making a cake:

1. For those of you with cooktops (where there are no physical burners
but rather just one flat surface), how do you position pots or pans in
the right place?

2. Perhaps this will come with practice, but one of my biggest fears
while cooking with an oven is that I will hit the sides of the oven
with my wrists or forearms while putting something into or removing
something from the oven. How do you avoid this, as potholders or even
oven mits only cover the hands, not the arms, and the arms are much
closer to the sides than the hands?

3. How, when you are mixing something, do you tell if you have mixed
thoroughly enough? While mixing the wet ingredients for the cake
today, I was told that I had missed a few pockets of sugar, but I
could not have felt this through the wisk.

4. How do you pour liquids into measuring spoons? I can manage cups
well enough, though pouring oil is difficult as it is hard to feel,
but I cannot figure out a good way of pouring into spoons? I
considered putting things like oil or vanilla into larger containers
so I could just take a spoonful, but is there a better way that would
not require such large containers?

5. Tomorrow's experiment may be spaghetti (our family does not believe
in canned sauce, so it will be from scratch). How will I tell when the
ground beef is browned? Similarly, how would I tell if a hamburger or
steak was done? What about other types of meat being prepared on a
stove (as opposed to in an oven where a thermometer could provide a
good indication)?

6. Has anyone come up with a way to figure out where the teaspoon
markings are on a stick of butter? I had to have someone score the
butter at the teaspoon line so I could cut off the right amount. In
fact, before that, I had no idea that such marks were even on sticks
of butter; I always thought you just had to soften the butter and take
a teaspoon to it somehow.

7. Are there any good websites for recipes? By good I mean both
accessible with a screen reader and containing good-tasting dishes.

TIA for any help. I may not stay on this list long as school starts
next week and so I will not have much opportunity to cook anything,
but I hope to figure a few things out for this week and then try again
next time I am home on break.

-- 
Have a great day,
Alex (msg sent from GMail website)
mehg...@gmail.com; http://www.facebook.com/mehgcap
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org

[CnD] O.t. conference tomorrow

[Blaine Deutscher]

Hello there everyone.

For those of you that came out to the cooking conference last week thanks. 
It was a successful event. this week, Tuesday August 3, 2010 we're having 
another one and this time we're wanting your summer recipes. If you have one 
or two please come to the conference. Call 1-724-444-3592, press 1 for main 
menu, 2 for private rooms, then 3 followed by the pound key and then you 
will enter the conference. The conference starts at 9 eastern, 8 central, 7 
mountain, and 6 pacific. Dale was wonderful last week and let's keep the 
energy alive. Hope to see you out there. See you tomorrow night.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Got this from a Friend

[Blaine Deutscher]

This is the final thing that I'm going to say about this as this is sort of 
off topic and I was going to ask Dale before someone posted this but someone 
beat me to it. I'm the one, along with a friend, who is going to be hosting 
the conference. I do hope to see you all out there. It should be a good 
conference. this conference is every Tuesday at 9 eastern so ideas are 
welcome to be mentioned.
Blaine

- Original Message - 
From: Marilyn mldeweese1...@verizon.net
To: delmascor...@googlegroups.com
Cc: cookinginthedark@acbradio.org
Sent: Tuesday, July 27, 2010 10:17 AM
Subject: [CnD] Got this from a Friend


Got this from a Friend

Hi everyone. Tonight, Tuesday July 27, Dale Campbell will be visiting the 
TalkShop
line and sharing things about cooking and cooking in the dark. The 
conference will
begin at 9:00 Pm eastern time in room 3 on the TalkShop line. To reach room 
3, simply
dial the talkShop number: (724) 444-3592, when the call is answered hit 1, 
then hit
2, then when prompted to enter the room number, press 3 followed by the 
pound key.
If all of this is too confusing, simply hit 1 twice when the call is 
answered and
someone will help you get to the conference. hope to see many of you there.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Making a Layered cake?

[Blaine Deutscher]

Hello there.

When I was a high school student I took a White cake and made it a layered 
cake putting chocolate icing on the three layers and the sides. I was just 
wondering if anyone has any tips on taking a cake and cutting it into three 
separate pieces or do you make three different White cakes and put them on 
top of each other? Have a great day everyone.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Clam Chowder Casserole

[Blaine Deutscher]

Clam Chowder Casserole

Ingredients:

1 (8-ounce) package elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 (10-3/4-ounce) cans condensed New England clam chowder
1 (6-1/2-ounce) can minced clams, drained
2 scallions, thinly sliced
Half teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter

Directions:

1. Preheat the oven to 375 degrees F. Coat an 8-inch square baking
dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain then
return macaroni to cooking pot.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the
macaroni; mix well. Pour into the baking dish, sprinkle evenly with
the crackers, and drizzle with the melted butter. Bake for 25 to 30
minutes, or until bubbly and the topping is golden.
4. Serves 4

Preparation Tip:

For added color and flavor, mix in half of a diced red bell pepper
along with the chowder and other ingredients.

The taste of New England clam chowder is in every last bite of this 
comforting main-dish casserole. Creamy, hearty and filled with the tastes of 
the seashore, it's a quick and easy weeknight meal they'll
really enjoy!

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] cake recipies

[Blaine Deutscher]

Hello there.

I have a friend that makes cakes in the states for a living and she takes 
different kinds of cakes in layers for weddings, stuff like that. I'm 
looking for recipies to send to her but also add to my collection. Feel free 
to send me a buntch of recipies this week by e-mailing 
b.m.deutsc...@sasktel.net that way you don't have to send a certain amount. 
Send away and I'll send them to my recipie folder. Thanks and have a great 
day.

Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Red Valvid cake

[Blaine Deutscher]

Hello there.

I'm looking for a good red valvid cake? If anyone has a recipe for it please 
let me know.
Thanks.
Blaine 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark