Re: [CnD] Labeling problem
quest is an earlier version of the Galaxy. Curtis Delzer HS K 6 V F O Rialto, CA cur...@calweb.com On 8/17/2020 3:15 PM, Carol Ashland via Cookinginthedark wrote: What is Quest? I have a Galaxy, which is a bar code scanner. I don't use it every day, but it is very useful when I want it. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 17, 2020 10:46 AM, "diane.fann7--- via Cookinginthedark" wrote: I use my Quest every day for something. Not only does it identify the product, but, it gives ingredients, cooking directions, other instructions such as medicine dosages, label warnings, nutritional information and probably stuff I am not even remembering right now. I would not want to be without it. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Monday, August 17, 2020 1:33 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Labeling problem Hi Wendy The Quest is a hand held scanner that scans bar codes. I use it for everything that has a bar code on it, whether it be cans, boxes, packages etc... I also have stickers to create and make my own tags. They are disposable but work ok for me. I take this little handy bar code scanner with me when I have to gogrocery shopping and I tag groceries I even take it to do regular shopping. Clothes, jewlery etc... what ever has a bar code scan, it will read it. If it 's not read to me, it will find it automatically for me using my wifi service when and if available. HTH Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Monday, August 17, 2020 8:56 AM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Labeling problem What is a Quest? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade Pizza almost
Pam, you are making me hungry for your pizza! Curtis Delzer HS K 6 V F O Rialto, CA cur...@calweb.com On 8/7/2020 2:25 PM, Pamela Fairchild via Cookinginthedark wrote: DOUBLE CRUST PITA PIZZA 2 pitas, any size you choose but both should be the same size, or if not, use the larger pita on the bottom. Olive oil Cheese or cheeses of choice Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce Any toppings of choice Choose a pan to cook the pizza in or on. These may range from a cookie sheet with an edge to a pizza pan, pie tin, or whatever works with your pitas. Those all come in different sizes. Generously oil your pan, then let the larger pita rest on the oily surface of the pan. Flip the pita making sure there is enough oil to coat the second side, but not as generously as the first side. Flip it one more time so the less oily side is on top. Put cheese slices on the pita for the second layer. Make certain to cover all the pita well to within 1/8 inch of the border. Layer 3 is the second pita. Press it down firmly against the cheese so it all sticks together when the cheese melts. Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full scoops to cover the crust. Layer 5 was a sausage patty that was cooked in the microwave and then broken up to a crumble. Best to use 2 breakfast patties here. Layer 6 was onions cooked in the same way, I used half an onion and it was a Vidalia. Layer 7 was black olives, I used 10 that I cut up into 3 slices each. Layer 8 was a thin layer of grated cheese, about the same amount in layer 2 where I used the slices. Layer 9 was pepperoni, and I was generous with that. If you like it slightly well done like I do, put it on top. If you like it less done then put it under your last cheese layer. Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold oven rather than preheating, and it worked fine. I had to let this cool a bit before cutting. It turned out great. There will be many more of these in my future! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Friday, August 7, 2020 3:52 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Matches and irrational fears I love these stories. We can immagine ourselves sitting around a table of food that we all cooked just telling our stories. How fun! On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote: When I was a child, we lived in a little trailer house. I had a little potty chair in a shed om the porch, but I suppose my parents used an out house. I don't know what my mother did with the laundry. There was a storm, and the roof of the house caved in right above me because of the weight of the snow. Then we moved into a real house. I loved that house. The back yard was literally carved out of the forest. There were birds galore in and over the back yard, and across the gravel road that went through the community. I used to walk up the road to a neighbor's house. She had a washboard to cope with her laundry. My mother got a ringer washer, and finally a regular washer and dryer, which we had until we sold the house on Arthur Street. They don't make appliances as durable now as they used to! Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela Fairchild via Cookinginthedark wrote: Oh, yes, I remember ringer washers and hanging my clothes on the clothes line outside, and on a wooden rack in the house in winter. I am so grateful to live in this country, and in this day and age with modern conveniences. I can remember outhouses in my youth, and wood heating stoves and coal stoves where only one room of the house was heated. I remember coming to the living room to get dressed where it was warmer, and when the electricity wasn't always reliable. Now we are very spoiled in many ways. I for one don't have the physical strength of my older relatives. I don't have to work as hard. We wouldn't have survived when I was young if we had not grown a garden and put food up for the winter by canning it or drying it. I remember when my grandmother got her first freezer. It lived outside on the front porch, which was covered, but open to the wind. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Wednesday, August 5, 2020 8:58 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Matches and irrational fears OMG! My washboard was actually stone, a shallow stone basin with places for the water to come out and a drain in the middle. There was a bigger basin to the side where you could soak the clothes. We had those gas things, too. I lived with another woman for a while in a set of rooms, not connected, on the top floor of a building. It was not really safe. I should have told her no. Anyway, one night, somebody c
Re: [CnD] microwave exciting discovery
are you talking about the right or left of the zero key? the left or our zero is the "add 30 seconds button," which beeps if you hold it, once per thirty seconds if you're not running, the right I believe is suppose to take away 30 seconds from the current count down timer. Curtis Delzer HS K 6 V F O Rialto, CA cur...@calweb.com On 5/19/2020 12:33 PM, Pamela Fairchild via Cookinginthedark wrote: You can either add or subtract 30 seconds at a time as you are cooking by pressing the plus or minus button in the same row as the quick cook button that gives you an original 30 seconds. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, May 19, 2020 10:41 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] microwave exciting discovery The one thing I notice is missing is a fast cook button that cooks for multiples of 30 seconds depending on how many times you press it. Anything like this? Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, May 16, 2020 11:40 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: [CnD] microwave exciting discovery Some of you have been wondering about finding accessible microwaves that are not too expensive. Since my unit is on a slow boat to failing, I wanted to replace it before it took its final plunge into inoperable boat anchor. I found the updated model of the one I love. I bought it online from Sam’s club. I am sure you can find it in other places, but here are the details. Totally accessible with buttons you can feel, shaped like bars, and they push in. No need to mark any of them. Just make a cheat sheet for yourself listing what each button does. You will soon have it memorized. Set up the unit, and you are good to go. It comes with a thick instruction booklet, over 150 pages. There must be some recipes there too I would think. I paid $169 including shipping. It is the largest size of microwave ovens you generally can buy. Details: Panasonic Inverter model number NN-SN975S The manufacture date on mine is March 2020. You don’t need its serial number. The buttons: There are 23 of them. Seven rows of 3 and two at the bottom. The two on the bottom are: on the left, stop, or reset if you push it twice; and start on the right. The other 21, starting at the top: Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for 1.75 ounces. 2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings for this button and I’ll list them at the bottom of the list. Second row: Power level: there are 10 of these starting at full power and going down in 10-degree segments to 10 percent at the lowest. Defrost, and there are different levels here too which I forgot to copy, but you push defrost, then a number button, then start to make it work. Not hard, but you’ll have to copy from the book if you want details. And 3. Keep warm. Now there is a physical space between rows. Here come the numbers: 1, 2, 3, 4, 5, 6, 7, 8, 9, Cook Timer; 0; clock set. Now you are down to the stop, start row I began with. The 14 presets on the top right button: Oatmeal: Works perfect. Sausage: Works but you have to repeat it several times depending on what sort of breakfast sausage you are cooking. 3. Omelet: Perfect once you try it a few times and know how it behaves with your own omelet maker. 4. quinoa 5. soup 6. frozen entrée 7. frozen pizza singles 8. potatoes (prick the skins) 9. Fresh vegetables 10 frozen vegetables 11. rice 12. frozen dinners 13. pasta 14. fish fillets I’ll try some of these settings and let you know what I think of them. If they are anything like the first 3, I’ll be both surprised and happy. I hope this helps some of you who have been searching. Don’t be afraid of the programs. They are easy to learn and logical. The button settings change nicely so you don’t have to push your multiples like you are running a race. They won’t time out in the few seconds it takes you to push them and count properly. If you push them too fast you might override what you are trying to accomplish, but I wouldn’t know. I don’t push too fast myself. Pamela Fairchild ___ 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 Cookingint
Re: [CnD] microwave exciting discovery
yes indeed the "star" location button beeps one time for each 30 seconds auto set as you hold it in, 4 beeps 2 minutes. if you wish to add to minutes while cooking too, it'll do that, subtract 30 seconds press the pound location button on this Panasonic. Curtis Delzer HS K 6 V F O Rialto, CA cur...@calweb.com On 5/19/2020 7:40 AM, Nicole Massey via Cookinginthedark wrote: The one thing I notice is missing is a fast cook button that cooks for multiples of 30 seconds depending on how many times you press it. Anything like this? Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, May 16, 2020 11:40 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: [CnD] microwave exciting discovery Some of you have been wondering about finding accessible microwaves that are not too expensive. Since my unit is on a slow boat to failing, I wanted to replace it before it took its final plunge into inoperable boat anchor. I found the updated model of the one I love. I bought it online from Sam’s club. I am sure you can find it in other places, but here are the details. Totally accessible with buttons you can feel, shaped like bars, and they push in. No need to mark any of them. Just make a cheat sheet for yourself listing what each button does. You will soon have it memorized. Set up the unit, and you are good to go. It comes with a thick instruction booklet, over 150 pages. There must be some recipes there too I would think. I paid $169 including shipping. It is the largest size of microwave ovens you generally can buy. Details: Panasonic Inverter model number NN-SN975S The manufacture date on mine is March 2020. You don’t need its serial number. The buttons: There are 23 of them. Seven rows of 3 and two at the bottom. The two on the bottom are: on the left, stop, or reset if you push it twice; and start on the right. The other 21, starting at the top: Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for 1.75 ounces. 2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings for this button and I’ll list them at the bottom of the list. Second row: Power level: there are 10 of these starting at full power and going down in 10-degree segments to 10 percent at the lowest. Defrost, and there are different levels here too which I forgot to copy, but you push defrost, then a number button, then start to make it work. Not hard, but you’ll have to copy from the book if you want details. And 3. Keep warm. Now there is a physical space between rows. Here come the numbers: 1, 2, 3, 4, 5, 6, 7, 8, 9, Cook Timer; 0; clock set. Now you are down to the stop, start row I began with. The 14 presets on the top right button: Oatmeal: Works perfect. Sausage: Works but you have to repeat it several times depending on what sort of breakfast sausage you are cooking. 3. Omelet: Perfect once you try it a few times and know how it behaves with your own omelet maker. 4. quinoa 5. soup 6. frozen entrée 7. frozen pizza singles 8. potatoes (prick the skins) 9. Fresh vegetables 10 frozen vegetables 11. rice 12. frozen dinners 13. pasta 14. fish fillets I’ll try some of these settings and let you know what I think of them. If they are anything like the first 3, I’ll be both surprised and happy. I hope this helps some of you who have been searching. Don’t be afraid of the programs. They are easy to learn and logical. The button settings change nicely so you don’t have to push your multiples like you are running a race. They won’t time out in the few seconds it takes you to push them and count properly. If you push them too fast you might override what you are trying to accomplish, but I wouldn’t know. I don’t push too fast myself. Pamela Fairchild ___ 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] microwave exciting discovery
We bought a Panasonic from Amazon a couple years ago which has about the same button layout, and I believe it is 1300 watts, and is quite large, but has the small round buttons for numbers and the rectangular buttons, and the two larger rectangular bars at the bottom. My only wrestle with it is that large table, getting int exactly right can be a struggle. I did figure out a system for it however, which constantly works however, but it took some effort because that is indeed a large glass table. :) Curtis Delzer HS K 6 V F O Rialto, CA cur...@calweb.com On 5/17/2020 1:04 PM, diane.fann7--- via Cookinginthedark wrote: I don't understand, either. May have to do some research just to know. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Sunday, May 17, 2020 3:12 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] microwave exciting discovery No, it doesn't have convection. I have never been sure how they do that since a microwave already has a fan that blows the microwaves around through the cabinet of the oven. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Sunday, May 17, 2020 1:52 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] microwave exciting discovery Hi, Pamela, Does your new Panasonic have convection? If so, do you use that function? I hope I don't need a microwave any time soon, but, good to be forewarned. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, May 16, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: [CnD] microwave exciting discovery Some of you have been wondering about finding accessible microwaves that are not too expensive. Since my unit is on a slow boat to failing, I wanted to replace it before it took its final plunge into inoperable boat anchor. I found the updated model of the one I love. I bought it online from Sam’s club. I am sure you can find it in other places, but here are the details. Totally accessible with buttons you can feel, shaped like bars, and they push in. No need to mark any of them. Just make a cheat sheet for yourself listing what each button does. You will soon have it memorized. Set up the unit, and you are good to go. It comes with a thick instruction booklet, over 150 pages. There must be some recipes there too I would think. I paid $169 including shipping. It is the largest size of microwave ovens you generally can buy. Details: Panasonic Inverter model number NN-SN975S The manufacture date on mine is March 2020. You don’t need its serial number. The buttons: There are 23 of them. Seven rows of 3 and two at the bottom. The two on the bottom are: on the left, stop, or reset if you push it twice; and start on the right. The other 21, starting at the top: Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for 1.75 ounces. 2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings for this button and I’ll list them at the bottom of the list. Second row: Power level: there are 10 of these starting at full power and going down in 10-degree segments to 10 percent at the lowest. Defrost, and there are different levels here too which I forgot to copy, but you push defrost, then a number button, then start to make it work. Not hard, but you’ll have to copy from the book if you want details. And 3. Keep warm. Now there is a physical space between rows. Here come the numbers: 1, 2, 3, 4, 5, 6, 7, 8, 9, Cook Timer; 0; clock set. Now you are down to the stop, start row I began with. The 14 presets on the top right button: Oatmeal: Works perfect. Sausage: Works but you have to repeat it several times depending on what sort of breakfast sausage you are cooking. 3. Omelet: Perfect once you try it a few times and know how it behaves with your own omelet maker. 4. quinoa 5. soup 6. frozen entrée 7. frozen pizza singles 8. potatoes (prick the skins) 9. Fresh vegetables 10 frozen vegetables 11. rice 12. frozen dinners 13. pasta 14. fish fillets I’ll try some of these settings and let you know what I think of them. If they are anything like the first 3, I’ll be both surprised and happy. I hope this helps some of you who have been searching. Don’t be afraid of the programs. They are easy to learn and logical. The button settings change nicely so you don’t have to push your multiples like you are running a race. They won’t time out in the few seconds it takes you to push them and count properly. If you push them too fast you might override what you are trying to accomplish, but I wouldn’t know. I don’t push too fast myself. Pamela Fairchild ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbrad
Re: [CnD] pouring liquids into collandars
use a pot with a build-in colander. We have a set of 2 and they are wonderful for the purpose. Curtis Delzer HS K 6 V F O Rialto, CA cur...@calweb.com On 7/25/2019 1:56 PM, Christy L via Cookinginthedark wrote: Hi there. What is the best way with a pot of spaghetti for eample with water hot water in it, what is the safest way for a blind person to pour water into a collandar? ___ 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] Any tips for frying eggs?
I use a tiny pan enough for the one egg, and at about 3 minutes, I can just pick up the small pan and flip or just turn it onto the toast which catches it just fine. I don't get my heat going too high, sort of medium, and put pepper or salt on the egg while it's cooking. works quite well every time. Curtis Delzer HS W B 6 H E F Rialto, CA On 4/15/2019 8:56 AM, Tina Kurys via Cookinginthedark wrote: Hi, all. I love fried eggs but have given up on them because I can't consistently cook them to my preferred doneness, not too firm but with all the white being white. I had for years used the steam method, where you add a bit of water and put a lid on the pan so the top cooks from the steam and you don't need to flip them. With my gas stove, I can't seem to set the heat precisely enough to use time as a way to decide when to take them off the heat. Do any of you have any brilliant ideas? Tina ___ 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] great caserole.
I LOVE TO EAT, and I am guaranteeing you this is good. Karen, my wife makes this about once a month or so. Stuffing and Burger Casserole Brown 1 to 1 1/2 lb. lean beef some minced onion(either dry or fresh) some garlic, sage, rosemary, or any other seasonings you like, Place in9x13 inch baking dish. Pour 2 cans drained mixed veggies or any other veg you wish over the meat Pour 1 box Stove top or store brand stuffing mix evenly over the veg Mix 1 can mushroom soup and 1/2 can milk and pour evenly over the stuffing. Heat in 350°F oven for 30 minutes. Cover casserole with slices of Swiss cheese and place back into the oven until the cheese is melted, (about 5 minutes.) Cut with a wet knife after 5-10 minutes and serve. -- Curtis Delzer HS W B 6 H E F Rialto, CA ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MicroWave oven recommendations.
Ok, first, I know about the talking one, use to own the "TEMO," which had been sold by many stores for as little as $79, but, ours, is going out, starting to smell electronically, so I need recommendations for ones which are blind friendly. I don't need something miniature, :) but good sized, but user friendly for us to use by your definition, or, easily modified to use, or maybe even with some kind of braille overlay either makeable or constructible. :) I presume that most of the later ones have menus of some type which aren't easily feasible without sight, so, recommendations are requested! We have an LG 1200 watt now which we made a braille overlay for. THANK YOU! - Curtis Delzer, HS. WB6HEF San Bernardino, CA --- 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
Re: [CnD] Learning to boil water!
My wife says, "you need to go to Braille Institute, Orange county and take the "home management and cooking classes," to get your hands into food, etc. At 01:07 PM 1/27/2017, you wrote: Your I Phone should be fine. I use a big timer with raised numbers and a loud bell, because with the vent and ceiling fan going in the kitchen (my roommate's father was a polar bear or something) it's sometimes hard to hear my phone. Note also that multiple timers can be useful. -Original Message- From: Hector Elias via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, January 27, 2017 1:34 PM To: cookinginthedark@acbradio.org Cc: Hector Elias Subject: Re: [CnD] Learning to boil water! What is the best way you keep time? Do you use a talking timer? I was thinking of using my iPhone. Does that apply to all meats, or just hamberger? Thanks, Hector > On Jan 27, 2017, at 11:30 AM, Lovette Yewchan via Cookinginthedark wrote: > > If you can put the stove to medium heat and keep stirring your hamburger for instance, it should take about 10 minutes to brown. Often you can hear it is drying up. Taste and smell are your best friends in the kitchen, oh and timing. > Lovette > >> On Jan 27, 2017, at 11:28 AM, Hector Elias via Cookinginthedark wrote: >> >> Hello: >> >> I am not faking :), I am blind. I live in California (Orange County area). I am turning 32 in a few days. I have never followed a recipe because I never had too. I went blind at the age of 16 and my family always lived with me. They wanted to let me cook, but got frustrated and took over. I own a Crock-Pot, George Foreman grill, a talking thermometer,, boiling alert disk, and a set of measuring cups/spoons with braille. My stove is a electric glass top. The ones that don't have any indication where the burner is at. I usually hover my hand over the burner, but I can't place the pot dead center most of the time. I have never gone to a center to learn to cook, only to one in Arkansas (that was a joke). I only learned to toast bread with jam. I don't know if learning to use the George Foreman and Crock-Pot would be a better start or not? I want to learn the basics and go from there. I have watched many youtube videos on cooking; however, I don't know the jargon. I also don't know ho w > t >> o adapt the recipe when they say to look when the meat is brown. Ummm! I am blind and can't see it. I would appreciate any suggestions for websites with easy and good recipes, or book suggestions. I just need a starting point. I am on medical leave from work so I have time now. If I return to work, going to a center may not be a solution for me. >> >> I have not asked someone for help with the Crock-Pot and George Foreman because it ends up being a frustrating situation on both sides. I do like to learn new techniques and am willing to put in the time to learn to cook. >> >> I hope this clarifies any questions people may have. >> >> Thanks, >> >> Hector Elias >>> On Jan 27, 2017, at 9:13 AM, Brenda Mueller via Cookinginthedark wrote: >>> >>> Well, he says he has never attempted to follow or read a recipe? Why not? Are there cookbooks online for beginners with very basic recipes that anyone who cooks knows how to prepare? Are there books that are better for blind readers online? If he purchased a crockpot, why hasn't he asked someone to read the literature that came with the crockpot? As for training, we need to know where he is and maybe how old he is. Before we give him instructions, it would be good to know what equipment he has: gas stove, electric, hot plate, etc. Which simple things does he want to learn to prepare first. I hope the guy is really a blind guy who wants to learn and not some poster who is playing around. >>> >>> >>> >>> After all as a blind kid I figured out a lot about cooking just by keeping my ears open and using my nose when I was in the kitchen while Mom was cooking, long before microwave even came on the market. >>> >>> Brenda Mueller >>> >>> >>> Sent from my iPhone >>> On Jan 27, 2017, at 10:32 AM, Blaine Deutscher via Cookinginthedark wrote: 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 f
Re: [CnD] Test
we are hot and yet alive in California. - Curtis Delzer, HS. K6VFO San Bernardino, CA On Mon, 27 Jun 2016 22:49:56 + Peggy Kane via Cookinginthedark wrote: > > We are alive in New Jersey cooking supper > > Peggy Sent from my IPhone. > > > > On Jun 27, 2016, at 6:00 PM, Brenda Mueller via Cookinginthedark > > wrote: > > > > Alive; just not posting. > > > > Brenda Mueller > > > > > > > > Sent from my iPhone > > > >> On Jun 27, 2016, at 5:24 PM, Blaine Deutscher via Cookinginthedark > >> wrote: > >> > >> > >> Just wondering if anyone is alive? > >> > >> 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
thanks, I've thought of this, just hadn't yet done it, but I sure will! :) THANKS At 04:00 AM 4/8/2016, you wrote: Try a meat mallot like this one. http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I Before cooking the meat, put it on a cutting board and cover it with either plastic wrap or wax paper. Now pound the heck out of it with the meat tenderizer. The pounding helps to breakdown the fibers and makes the meat more tender. You can do this with any meat though I mostly use mine for chicken. I am not especially recommending this particular meat mallot, so shop around and find one you like. I hope that helps. Kimber On 4/8/16, Curtis Delzer via Cookinginthedark wrote: > Hi all! I am having issues getting meat tender. My butcher comes up > with these beautiful center cut pork chops, I put them on the grill, > and yet, they sure are TOUGH! What can be done to tenderize them? > I've tried soaking in ginger ale? I sure wish I knew what to do. > THANKS > > > > Curtis Delzer > H.S. > K6VFO > San Bernardino, CA > > SWAP NET TIMES: > Wednesday evenings, 7 PM local time, on the Keller peak repeater, > 146.385+ PL 146.2 > Thursday evenings, 7:30 PM, on the AI6BX repeater, > 447Mhz- PL 123Hz > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly ___ 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] perplexing problem.
Hi all! I am having issues getting meat tender. My butcher comes up with these beautiful center cut pork chops, I put them on the grill, and yet, they sure are TOUGH! What can be done to tenderize them? I've tried soaking in ginger ale? I sure wish I knew what to do. THANKS Curtis Delzer H.S. K6VFO San Bernardino, CA SWAP NET TIMES: Wednesday evenings, 7 PM local time, on the Keller peak repeater, 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater, 447Mhz- PL 123Hz ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question: what can the blind do in a restaurant?
anything you, and the employers insurance are comfortable with. I worked with Orange Julius for 3 weeks once, making the Juliuses, until their insurance figured I'd get hurt by "something," like, would you believe, an electric mixer? GAD! was in the late sixties so I couldn't kick much about it, but everyone enjoyed my Juliuses. :) At 02:10 AM 12/4/2015, you wrote: Hi, As a programmer, I started programming before I even knew my limitations. I didn't know what the blind can and cannot do when it comes to programming, and I frankly didn't care: programming was fun and I did it, and that was all that mattered. However, when it comes to food-related stuff, for most stuff, you need to get training, and you need to know what you can do better than others, and what you're not so good at, and what you definitely cannot do, so that you can do what is called "targeted learning", where you slim down what you're going to learn to what you will absolutely need, and go for them. My spouse who is completely blind likes to one day own a restaurant. Even if she doesn't achieve this goal, she enjoys reading about food, learning how to cook, and so on. I've read that there are blind restaurant owners and chefs and so on, and this email is for those people. Since you guys are much more experienced at this than I am, can you help her decide what to learn? What positions in a restaurant are blind-friendly, to coin a term? Best, Parham ___ 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] OT Thanksgiving
we're still eating. :) leftovers, but hey, wow, still god! At 06:05 AM 11/27/2015, you wrote: Good morning all. I had a wonderful Thanksgiving. Hopefully, the rest of you did as well. Victoria -Original Message- From: rebecca manners via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 27, 2015 7:46 AM To: cookinginthedark@acbradio.org; Anna Subject: Re: [CnD] OT Thanksgiving I know this reply is late, but hope you all had a happy Thanksgiving. Becky Manners -Original Message- From: Anna via Cookinginthedark Sent: Wednesday, November 25, 2015 9:51 PM To: cookinginthedark@acbradio.org Subject: [CnD] OT Thanksgiving Hi, just popping in to wish all of those who are celebrating a very happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking turkey?
I smoked a couple turkey halves in North Dakota where the outside temperatures were between 5 below and 5 above, and the trick was to get the inner smoker temperature above 80 degrees long enough to permeate the bird. Took about 12 hours or so, worked great! At 03:44 PM 11/24/2015, you wrote: Charles, I have never smoked a turkey but since I have a smoker, I would use a turkey breast rubbed with my favorite rub, smoke it for two hours and turn my heat to 325 and cook for a couple of hours or until internal temp is about 170 or so maybe 180. I usually smoke chicken pieces or entire chickens. It takes a chicken about forty minutes to be cooked. Sent from my iPad > On Nov 24, 2015, at 3:30 PM, Charles Rivard via Cookinginthedark wrote: > > Anyone got tips, not gotten from the Internet, on smoking turkey? Personal experience only. Thanks. > > --- > Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! > - Original Message - From: "Abby Vincent via Cookinginthedark" > To: ; "'John Diakogeorgiou'" > Sent: Tuesday, November 24, 2015 4:07 PM > Subject: Re: [CnD] cooking turkey? > > >> If you put the stuffing in the bird, to be safe, you need to cook the bird longer and to a higher temperature than if the stuffing is out of the bird. Both the turkey and the stuffing taste better with the in the bird method. The turkey does get dry. It helps if you brine the bird and use a fresh, high quality bird. >> Abby >> -Original Message- >> From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, November 24, 2015 12:25 PM >> To: cookinginthedark@acbradio.org; Regina Marie >> Subject: Re: [CnD] cooking turkey? >> >> For it to be safe it needs to be kept at least 135F. >> >>> On 11/24/15, Regina Marie via Cookinginthedark wrote: >>> Again, it's personal preference. I use the veggies cooked in the bird >>> and it is wonderful. >>> >>> *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: Charles Rivard via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Tuesday, November 24, 2015 10:15 AM >>> To: cookinginthedark@acbradio.org; Susan Lumpkin >>> Subject: Re: [CnD] cooking turkey? >>> >>> It won't taste as good if cooked separately. >>> >>> --- >>> Be positive! When it comes to being defeated, if you think you're >>> finished, >>> >>> you! really! are! finished! >>> - Original Message - >>> From: "Susan Lumpkin via Cookinginthedark" >>> >>> To: ; >>> Sent: Tuesday, November 24, 2015 10:24 AM >>> Subject: Re: [CnD] cooking turkey? >>> >>> I believe people usually suggest that the stuffing is cooked separately rather than inside the turkey. Susan ___ 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: 2015.0.6176 / Virus Database: 4460/11058 - Release Date: 11/24/15 >>> >>> ___ >>> 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 >> >> >> - >> No virus found in this message. >> Checked by AVG - www.avg.com >> Version: 2015.0.6176 / Virus Database: 4460/11058 - Release Date: 11/24/15 > > ___ > 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] Good Morning
Well Victoria, I am hungry, and getting hungrier by the moment as I read these messages. At 03:29 AM 11/23/2015, you wrote: Good morning all. How is everyone doing this morning? Victoria E Gilkerson ___ 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] about freezing?
I bought 3 pies from the bakery at the store. Can I freeze them to use Thanksgiving day? One pumpkin, 2 pecan. THANKS Curtis Delzer H.S. K6VFO San Bernardino, CA ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] what is your FAVORITE coffee maker, why?
hmm, where do I find a "capreso," machine? I don't mind paying some extra for a good machine, and flavor is my thing too because I like to grind my beans. At 03:43 PM 11/10/2015, you wrote: This is one of my favorite subjects. I am using a capreso machine. If you are a huge coffee fan, you can really taste the difference in the way it makes coffee. One thing I really like about it is that it uses a metal insulated pot. This means that coffee stays hot for several hours and doesn't get burnt because it is constantly being heated. If you are purchasing a machine use a cone rather than basket filter. The reason for th is that when using a basket, the water sits in the oil created by the grounds. This is probably more than you wanted though. On 11/10/15, Jan via Cookinginthedark wrote: > I have several cup at a time coffee makers, actually. I have the black and > decker cup at a time, which they no longer make and a black and decker brew > n go. I have the Hamilton Beach three in one hot beverage center. I'm not > sure that's still available either. It was as of June, 2015.I had to buy it > from Amazon. But it's my very favorite of the one cup models. In fact, I > have three of them. > > -Original Message- > From: Tammy Freitag via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, November 10, 2015 6:02 PM > To: cookinginthedark@acbradio.org; Curtis Delzer > Subject: Re: [CnD] what is your FAVORITE coffee maker, why? > > Curtis, > I have a Hamelton Beech Maker that makes Individual cups. I like it > because > I can make 1 cup at a time. Since I usually only drink coffee for > breakfast, it keeps me from wasting expensive coffee. It has a perminat > washable basket which allows me to use any coffee I prefer and I don't have > to buy those paper filters or those throwaway plastic cups. It has a > removable platform which allows me to use a regular coffee cup or a taller > coffee mug. It has only 1 button. Yep, a real button. I press the button > and like magic, a light comes on and the water starts getting hot. It was > much cheaper than a curick and is environmentally friendlier. . Hum, not > a > bad commercial. lol! > > On 11/10/15, Curtis Delzer via Cookinginthedark > wrote: >> Well the subject says it all. Why do you LOVE your coffee maker, why? >> or what do you wish your coffee maker did? >> Do they still make that talking one? >> >> >> >> Curtis Delzer >> H.S. >> K6VFO >> San Bernardino, CA >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Independence is yours . Are you willing to reach for it? > Tammy > ___ > 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] what is your FAVORITE coffee maker, why?
Well the subject says it all. Why do you LOVE your coffee maker, why? or what do you wish your coffee maker did? Do they still make that talking one? Curtis Delzer H.S. K6VFO San Bernardino, CA ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] thinking of Helen
really understand the pain and there is a terrific song sung by Veronica Elsea called "something's missing," which truly underlines how it truly is when a guide is no longer with us. There is no replacement, only going onto another and learning his or her ways that work with us. At 04:52 PM 11/2/2015, you wrote: Thanks everyone! I appreciate your thoughts and prayers. - Original Message - From: "Penny Reeder via Cookinginthedark" To: ; "Vicki" Sent: Monday, November 02, 2015 6:51 PM Subject: Re: [CnD] thinking of Helen Oh, please tell her how sorry we are, how sad it makes any of us who have guide dogs when we hear about any one of us losing a much-loved guide. This is the really hard part of having a guide dog. Sincerely, Penny On 11/2/15, Vicki via Cookinginthedark wrote: > Sure is like loosing a family member. It's devestating. My heart goes out > to you. I'm on my 7th guide dog. It doesn't get any easier along the way > either. Praying for you. > > Vicki > > > - Original Message - > From: Sugar via Cookinginthedark > To: CND > Date: Thursday, October 29, 2015 9:16 pm > Subject: [CnD] thinking of Helen > >> >> >> Hello everyone >> First if you all could please keep my dear cyber sister Helen Whitehead >> in >> your thoughts and prayers-she use to be a moderator here... >> Helen has lost her guide dog tonight. Rolo was a beautiful spirited >> chocolate lab. >> Rolo will be dearly missed and my heart is hurting for my sister Helen. >> Thank you >> >> >> 'Faith is seeing light with your heart when all your eyes see is >> darkness.' >> ~Blessed, Sugar >> >> >> >> ___ >> 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] Omelette in a bag
2 eggs, 13 minutes, and make sure the water it boiling b4 you put the Omelette-in-the-bag into it. After you've cracked your eggs into a bowl and mixed them around some, pour them into the bag, add cheese pieces, bits of meat, potatoes, whatever you want, within reason. Then close the bag, make sure as much of the air is out of it as possible, seal it good, and then I like to pinch it a lot with my fingers blending all the stuff so it mixes and cooks without too many lumps. And, I like to make sure the water is high enough to completely cover what is in the bag. Also, make sure the top of the bag is in a place where you can reach it without too much "burning of the fingers," or use tongs to grab them when they're done. The zip-lock quart size work great, and we've gotten perfect Omelettes every time. At 06:59 AM 10/31/2015, you wrote: Hello everyone I hope all is well. I want to know how do you make an omelette in a bag? What stuff can you put in it. And how long would you boil it? Thanks Teresa MullenSent 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
Re: [CnD] thinking of Helen
and I, too, been through the loss of 6 guides, not all by death, but surely know exactly how it is, and some of those I couldn't say good-bye too, and it is one of those experiences I wouldn't wish on anyone. At 02:34 AM 10/30/2015, you wrote: Iâll keep Helen in my prayers, too. Our Guides are all definitely family. Suzanne > On Oct 30, 2015, at 00:30, janbrown via Cookinginthedark wrote: > > i am so sorry! > Please give her my best. > I miss her here and have been through many dog losses. > I am sorry for her loss and yes, they are family members. > > > Sent from my iPhone > >> On Oct 29, 2015, at 8:24 PM, john mcconnell via Cookinginthedark wrote: >> >> Dear Sugar: >> Carol and I indeed will be praying for Helen, and the loss of her dog. >> Dog guides are very much like family members. >> In Him, >> >> John and Carol McConnell >> >> >> -Original Message- >> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 29, 2015 8:14 PM >> To: CND >> Subject: [CnD] thinking of Helen >> >> Hello everyone >> First if you all could please keep my dear cyber sister Helen Whitehead in your thoughts and prayers-she use to be a moderator here... >> Helen has lost her guide dog tonight. Rolo was a beautiful spirited chocolate lab. >> Rolo will be dearly missed and my heart is hurting for my sister Helen. >> Thank you >> >> >> 'Faith is seeing light with your heart when all your eyes see is darkness.' >> ~Blessed, Sugar >> >> >> >> ___ >> 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] Pressure cooker problems
make sure all the seals are clean! At 05:12 PM 10/27/2015, you wrote: Sent from my iPhoneWe are having some problems with our pressure cooker. It is releasing pressure before it is supposed to. It makes the sound that it seals and a few minutes later befor it is time it releases pressure. At first we didn't think there was enough water in it. We did a test with just liquid and it did the same. We have not had it that long. We don't know if it might be the valve or ring. Any suggestions would be helpful. Thank you. Debbie Deatherage ___ 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] Sweet Country Cornbread
I swear, or I'll not, but you all are making me hungry! and you know how it is with a hungry man, eh? they get . . . irrational. sort of. At 01:27 PM 10/22/2015, you wrote: Thanks Kathy for all the cornbread recipes! Right now it is a good time to make some and a pot of chili! Teresa MullenSent from my iPhone > On Oct 18, 2015, at 4:50 AM, Kathy Brandt via Cookinginthedark wrote: > > > > -Original Message- From: Julie & Miss Mercy, avon representative > Sent: Friday, June 22, 2007 11:19 AM > To: cookinginthedark@acbradio.org > Subject: C n D: Sweet Country Cornbread > > Sweet Country Cornbread > You can use yellow, white or blue cornmeal to make this classic cornbread. > > Prep Time:10 min > > Start to Finish:35 min > > Makes:12 servings > > 1 cup milk > 1/4 cup butter or margarine, melted > 1 egg > 1 1/4 cups yellow, white or blue cornmeal > 1 cup Gold Medal® all-purpose flour > 1/2 cup sugar > 3 teaspoons baking powder > 1/2 teaspoon salt > > 1. > Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or > square pan, 8x8x2 inches. > 2. > Beat milk, butter and egg in large bowl. Stir in remaining ingredients all > at once just until flour is moistened (batter will be lumpy). Pour batter > into > pan. > 3. > Bake 20 to 25 minutes or until golden brown and toothpick inserted in center > comes out clean. > > Nutrition Information: > > 1 Serving: Calories 170 (Calories from Fat 45 ); Total Fat 5 g (Saturated > Fat 3 g); Cholesterol 30 mg; Sodium 260 mg; Total Carbohydrate 29 g (Dietary > Fiber > 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium > 10 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit; 1 Fat > *Percent Daily Values are based on a 2,000 calorie diet. > > Did You Know... > Not all cornmeal is yellow! It can also be white or blue, depending on the > type of corn it came from. > Purchasing > To ensure recipe success if using a vegetable oil spread, use a spread with > at least 65% vegetable oil. > Substitution > Rise to the occasion! If using self-rising flour, there is no need to add > baking powder and salt. > Variation > If you prefer corn muffins, grease just the bottoms of 12 regular-size > muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full > with > batter. > from > www.bettycrocker.com > -- > Julie Morales > Email & Windows/MSN Messenger: mercy...@shentel.net Skype mercy0421 AIM > mercylab421 > http://juliemorales.avonrepresentative.com/ > Currently in Winchester Regional, Virginia Clear, Lightning Observed 82°F > Wind:SSW-200° at 9mph > Polygram Records, Warner Brothers and Keebler: New company will be called > Poly-Warner-Cracker. > > > > > Listen or download previous Cooking in the Dark Shows at: > > http://www.cookinginthedark.libsyn.com > Got a pod catcher? Here is the address to paste into your pod catcher for > Cooking in the Dark: > http://www.cookinginthedark.libsyn.com/rss > Cooking in the Dark is sponsored by Blind Mice Mart! > http://www.blindmicemart.com > The Cooking in the Dark Show is streamed weekly on the internet. > > Visit the Cooking in the Dark page at Blind > Mice Mart for times and links. > Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program > providing scholarships for Blind students! > http://www.BlindMiceMart.com > Use the coupon code "acbradio" when you check-out at Blind Mice Mart and a > portion of your purchase will be donated to ACB Radio and you will save a > little change too! > Visit the Cooking and Baking Department at Blind Mice Mart and get some of > the same products Dale uses on the show! > Recipes posted on this list serve are the property of Blind Mice Mart and > Cooking in the Dark. Reproduction without permission is not permitted. > Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind > Mice Inc. > > > __ NOD32 2348 (20070623) Information __ > > This message was checked by NOD32 antivirus system. > 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
