Re: [CnD] Learning to boil water!
Hector, I used to have one of those stoves and learned to center things just fine. Practice with a cold stove, keeping one hand at the edge and moving the other to where you think the burner should be. With time, you'll learn to estimate the distance without much thought at all, and even with the burner on, you'll learn to adjust the pan to the center if you don't get it just right. The important thing is to try to relax and to give yourself time to learn things. These days, there may even be ways of marking those burners now; I'm not quite sure. You're right, it's difficult when someone else just takes over, but you can do this. We'll help! -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, January 27, 2017 3:05 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Learning to boil water! Hector, do you have an NLS/BARD membership? If so then there are some excellent resources you can use. They've got Cooking Without Looking, (not to be confused with the book When the Cook can't Look) that has a lot of strong tips for blind folks. Crockery Cookery is also great for using a slow cooker. For simple recipes they've got one of the Girl Scout cookbooks and several cookbooks aimed at children that should provide good simple recipes that don't require a lot of tools or advanced techniques. When you want to advance your skills they've got the four standard kitchen reference cookbooks -- Better Homes & Gardens, The Joy of Cooking, Betty Crocker, and the 1918 Fannie Farmer cookbook. The Joy of Cooking is especially good for techniques. Cooking isn't hard, but it will take some practice. I'd suggest that you keep easy preparation meal items around, like sandwich stuff, as a backup. Just about every cook has a cooking failure sometimes, and knowing that such problems are okay and you're not going to have to go hungry can be comforting. If at all possible get help from a local blind services agency with this. An understanding of measurements, assistance in labeling your ingredients so you know where to find them, and a sighted person to help guide you through knife skills until you get comfortable with them are all great benefits to learning how to cook. Knife skills will make more difference to cooking ability than just about anything else, and remember that the only thing you have to watch out for on a knife is the edge -- the rest of it is harmless unless someone is using it to beat someone with, and I've never heard of anyone doing that with a knife. Demystify them and they become the useful tools they're designed to be. (And keep them sharp, as a dull knife is far more dangerous than a razor sharp one) Since your stove is, for all intents and purposes, inaccessible you might want to get a hot plate to cook on, one with a defined edge of the heating element. A microwave oven, either marked or talking, is also extremely helpful. A toaster oven is also a popular option, and other devices can make things easier too. I love my old pizza cooker because it gives me a controllable environment for making a frozen pizza, for example. (I can make other things on it too, like pizza rolls and English muffin pizzas or tuna melts) Feel free to ask questions here. This is a good group of folks and there are also some folks who train blind folks how to do things like this for their livelihood, so they're going to have some excellent tips. Remember that there are pretty much no commandments in cooking, so a technique might not work for you but you won't be the first or last person to have that difficulty, and other techniques exist. Also remember to start cooking before you get hungry and take your time. And if someone lacks patience then they're not helping you by taking over. Also make it clear that your kitchen is your space, and ask folks to put things back where you had them because you need to know where things are when you reach for them. -Original Message- From: Hector Elias via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, January 27, 2017 1:28 PM To: cookinginthedark@acbradio.org Cc: Hector Elias Subject: Re: [CnD] Learning to boil water! 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
Re: [CnD] this list
Sometimes it's just quiet. -Original Message- From: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 13, 2016 12:43 PM To: Cookinginthedark@acbradio.org Cc: Kimsan Song Subject: [CnD] this list I'm not seeing emails come through this list. Did we lose lots of members? Kimsan Song kimsans...@outlook.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] new crockpot
Yes, I'm quite sure that's what he said. -Original Message- From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 30, 2016 8:50 AM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] new crockpot I thought Gary had a 3 quart crockpot. I have never heard of a 1 quart. I do not think this would fit into a 1 quart. ___ 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 in The Dark Shows
I just did the same. Maybe Stream users need to ask Humanware to add this one. -Original Message- From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 25, 2016 7:27 PM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] Cooking in The Dark Shows I recently downloaded it from i-Tunes and it is now in the podcasts app. Sent from my iPhone > On Sep 25, 2016, at 12:49 PM, Naima Leigh via Cookinginthedark > wrote: > > That makes two of us, I can't stay up all night just to hear the shows. > > When will he make pod cast for Itunes or another way for us to hear at our > own leadgure. > > -Original Message- > From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, September 25, 2016 3:39 PM > To: cookinginthedark@acbradio.org > Cc: Sandy > Subject: [CnD] Cooking in The Dark Shows > > Can someone tell me, please, when, on weekends, you can hear the cooking in > the dark shows? I found one at 3 a.m., central time, and slept through it! > Sandy > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, September 25, 2016 7:32 AM > To: cookinginthedark@acbradio.org > Cc: mi...@orbitelcom.com > Subject: Re: [CnD] Off Topic: Bard: > > Brenda, Here is the BARD web site, the digital site for downloading books > and magazines from the Library of Congress: > > https://nlsbard.loc.gov/index.html > > -Original Message- > From: Brenda Mueller via Cookinginthedark > Sent: Sunday, September 25, 2016 2:08 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] Off Topic: Bard: > > Yes, thank you; a couple people have mentioned that Bard site. Maybe that > site specializes in cookbooks? I'll have to see. I am assuming it's an org. > > Then again it's called Bard, so in addition to cookbooks, maybe there are > novels and such. > > Brenda Mueller > > > Sent from my iPhone > >> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark >> wrote: >> >> Hi Brenda, >> >> The cooking without looking book is on the bard site. >> >> -Original Message- From: Brenda Mueller via Cookinginthedark >> Sent: Saturday, September 24, 2016 7:16 PM >> To: [cookinginthedark@acbradio.org] >> Cc: Brenda Mueller >> Subject: [CnD] Bacon Hot Dogs: >> >> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; >> that is only so far as that person knows. Years ago back in the 70's >> in cooking class we made what the teacher called bacon hot dogs. >> >> First we took wieners and made a slit down the length of the wieners >> being careful not to cut all the way through, but coming very close. >> >> Next we took American cheese slices and broke them into slices that >> would fit in those slits in the wieners. >> >> after the cheese was in place, we took a slice of uncooked bacon for >> each wiener and wrapped each with a slice of bacon. >> >> After that we opened one of those containers of Hungry Jack Butter >> Milk biscuits, the kind from the refrigerated section, separated the >> biscuits and made them into strips for each wiener. We wrapped the >> bacon cheese wieners with a strip encasing the wieners completely. >> >> Then we baked them in the oven. The problem is I don't remember the >> exact temperature or time. >> >> >> If I try it any time soon, I'll try it at 375 for about 20 minutes to >> see what happens. So recipes for bacon hot dogs certainly exist, >> because I remember working with this one all those years ago. The >> cookbook we had in that class was Cooking Without Looking. Too bad I >> don't have access to that book to see if that recipe for that bacon >> hot > dog came from there. >> >> Now we have a first: a cooking mystery that I just posted on this forum. >> >> Brenda Mueller >> >> >> >> 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 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio
Re: [CnD] Using a great dicer
True, but there's certainly no harm in using a gadget to save time and keep things uniform. Besides, even people with good knife skills have accidents! -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, September 20, 2016 9:51 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] Using a great dicer One doesn't necessarily need a dicer at all, just the will to practice and develop the skill with a very sharp knife. Brenda Mueller Sent from my iPhone > On Sep 20, 2016, at 10:08 AM, juliette via Cookinginthedark > wrote: > > So, does one need a dicer to dice and a "mandolin" to slice? Not trying to be > funny here! > > Juliette > > - Original Message ----- > From: Debbra Piening via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 09/19/2016 12:28 pm > Subject: Re: [CnD] Using a great dicer > >> >> >> How many blades are included with this one? I'm not seeing anything in the >> description. Thanks. >> >> >> Deb >> >> >> -Original Message- >> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, September 19, 2016 6:32 AM >> To: cookinginthedark@acbradio.org >> Cc: Food Dude >> Subject: Re: [CnD] Using a great dicer >> >> I use the dice and slice chopper from Blind Mice Mart! >> >> It is awesome! >> >> Dice and Slice Chopper >> chrDice and Slice Chopper perfectly dices onions, peppers, celery and >> carrots. >> chrClear base container catches cut fruits and vegetables to reduce >> counter top messes. >> chrEvenly slice strawberries, mushrooms or hard boiled eggs. >> chrEasily cube tomatoes, zucchini and potatoes. >> chrBase container features printed measurements up to 2 cups or 500 ml. >> chrNon-skid feet hold base securely in place while in use. >> Care: Dishwasher Safe >> "Cleaning: Use cleaning tool to remove food residue from pusher teeth. >> >> "Encloses Cut Foods to Minimize Mess >> "Hand wash lid for best results. >> "Disassembles for Easy Cleaning >> "All other parts are dishwasher safe. >> >> Caution! Sharp Blades. Use care when operating and washing item to avoid >> injury. >> To Use >> >> 1. Remove blades from clear base container. Insert blade >> 2. Attach lid to base. Make sure lid is fully seated on hinge before >> pressing down. >> 3. Lift tab on blade to remove or blade frame from blades. Snap desired >> blade into frame >> 4. Place food onto blades and push lid down firmly in one swift motion. >> Place both hands on lid frame and press firmly into container rim. >> when cutting larger pieces. Ease of chopping may vary depending on >> freshness and size of fruit or vegetable. >> Tip: Cut food down to 2" x 3" for best results. >> 5. Use cleaning tool to remove food residue from pusher teeth after each >> use. >> Tip: Keeping pusher teeth clean will prevent lifting of the chopping >> insert when opening the lid and will make chopping easier. >> 6. To remove base container, hold base container down firmly with one >> hand. With other hand, lift frame up using finger hole. >> Suggested Retail Price: $31.99 >> Mice Price: $28.99 >> Direct Link: >> https://www.blindmicemegamall.com/bmm/shop/Item_Detail >> >> Have a Mice Day, >> Dale Campbell >> Cooking in the Dark >> >> ___ >> 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] Using a great dicer
How many blades are included with this one? I'm not seeing anything in the description. Thanks. Deb -Original Message- From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 19, 2016 6:32 AM To: cookinginthedark@acbradio.org Cc: Food Dude Subject: Re: [CnD] Using a great dicer I use the dice and slice chopper from Blind Mice Mart! It is awesome! Dice and Slice Chopper •Dice and Slice Chopper perfectly dices onions, peppers, celery and carrots. •Clear base container catches cut fruits and vegetables to reduce counter top messes. •Evenly slice strawberries, mushrooms or hard boiled eggs. •Easily cube tomatoes, zucchini and potatoes. •Base container features printed measurements up to 2 cups or 500 ml. •Non-skid feet hold base securely in place while in use. Care: Dishwasher Safe ◾Cleaning: Use cleaning tool to remove food residue from pusher teeth. ◾Encloses Cut Foods to Minimize Mess ◾Hand wash lid for best results. ◾Disassembles for Easy Cleaning ◾All other parts are dishwasher safe. Caution! Sharp Blades. Use care when operating and washing item to avoid injury. To Use 1. Remove blades from clear base container. Insert blade 2. Attach lid to base. Make sure lid is fully seated on hinge before pressing down. 3. Lift tab on blade to remove or blade frame from blades. Snap desired blade into frame 4. Place food onto blades and push lid down firmly in one swift motion. Place both hands on lid frame and press firmly into container rim. when cutting larger pieces. Ease of chopping may vary depending on freshness and size of fruit or vegetable. Tip: Cut food down to 2” x 3” for best results. 5. Use cleaning tool to remove food residue from pusher teeth after each use. Tip: Keeping pusher teeth clean will prevent lifting of the chopping insert when opening the lid and will make chopping easier. 6. To remove base container, hold base container down firmly with one hand. With other hand, lift frame up using finger hole. Suggested Retail Price: $31.99 Mice Price: $28.99 Direct Link: https://www.blindmicemegamall.com/bmm/shop/Item_Detail Have a Mice Day, Dale Campbell Cooking in the Dark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question regarding podcast on the Victor Stream
There doesn't seem to be a way to subscribe to the podcast, but the ACB Radio streams are listed in the Humanware Favorites under Internet Radio. You can listen that way Saturday nights and most of Sunday. -Original Message- From: William Henderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 17, 2016 3:57 PM To: cookinginthedark@acbradio.org Cc: William Henderson Subject: [CnD] Question regarding podcast on the Victor Stream Hello, I got a Victor Stream and know I can subscribe to podcasts on it. How can I subscribe to the Cooking In The Dark podcast on it? I typed it in the title and was told it couldn't be found. Any advice? ___ 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] hot chocolate mix
My guess is he intended that to read 1/2 cup powdered sugar. -Original Message- From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 2:56 AM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] hot chocolate mix How much owdered sugar should be in this recipe, Wayne? Susan -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 04, 2016 10:40 PM To: cookinginthedark@acbradio.org; Cooking-friends ; Recipesbbshare ; Santas-workshop ; Sweet temptation Cc: Wayne Scott Subject: [CnD] hot chocolate mix Hot Chocolate Mix 1 box powdered milk (8 quarts) 1 Lb. or more Nestles Quick 8 Oz. non-dairy creamer about 1/b C. powdered sugar Mix all ingredients together well. Store in tightly covered container. Use from 1/d C. to 1/c C. mix for each mug of chocolate. ___ 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 ALMOND BUTTER
Thank you, Sugar, this looks wonderful. I've been intending to look for such a recipe. All I need now is a new supply of nuts! -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 11:15 AM To: CND Cc: Sugar Subject: [CnD] HOMEMADE ALMOND BUTTER HOMEMADE ALMOND BUTTER Makes about 3/4 cup While almond butter can be made from raw nuts, roasting the nuts just prior to making the butter considerably enhances both flavor and aroma. To roast the almonds, spread them in a thin layer on a baking sheet at 300 degrees F for about 20 minutes. Stir a couple of times to assure even roasting. 1 cup roasted almonds 1/4 teaspoon sea salt 1 tablespoon unrefined vegetable oil Combine the almonds and salt in a food processor, blender, meat grinder or nut butter machine and process until the nuts are finely ground. Add the oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary. For chunky butter, stir in 1/4 cup chopped almonds. Store, tightly covered, in the refrigerator. Variations: Substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds. Or combine two or more of these nuts in any proportion. I don't always roast them and I use raw, organic, unrefined coconut oil It still comes out great If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Carnation breakfast bars
That sounds good to me. I'd certainly hate to see 12 or 24 ounces of chocolate go to waste! -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 02, 2016 6:55 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Carnation breakfast bars Not sure if this is correct, only Wayne could clarify, but I'm guessing you add the chips in with the ingrediants and then use the milk chocolate to pour on bars.. if any left over I guess you can save it for other uses, if there is some left over? Just a guess. Smile sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message----- From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 02, 2016 4:37 PM To: cookinginthedark@acbradio.org; 'Cooking-friends'; 'Little bakery'; 'Recipesbbshare'; 'Santas-workshop'; 'Sweet temptation' Cc: Debbra Piening Subject: Re: [CnD] Carnation breakfast bars Am I missing something? What do you do with the rest of the chocolate? -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 02, 2016 4:10 PM To: cookinginthedark@acbradio.org; Cooking-friends; Little bakery; Recipesbbshare; Santas-workshop; Sweet temptation Cc: Wayne Scott Subject: [CnD] Carnation breakfast bars CARNATION BREAKFAST BARS 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder) 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted oats) 1 Cup Rice crispies 1/2 Cup Miniature chocolate chips 1/3 Cup Light Karo Syrup. 24 - 36 Oz. Milk Chocolate Combine all dry ingredients and mix thoroughly. Add Karo Syrup (though it is possible to pack the ingredients without this) Line a small pan with wax paper and PACK the mixture FIRMLY into pan. Melt 12 oz of the chocolate and spread over top of mixture and refrigerate till firm (at least one hour) ___ 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 Avast antivirus software. https://www.avast.com/antivirus ___ 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] AandW chili dogs and sauce
These also might be fraction symbols not recognized by screen readers. I had the same problem. Could someone help with interpreting? -Original Message- From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 02, 2016 6:44 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Cc: John McConnell Subject: Re: [CnD] AandW chili dogs and sauce Hello Skeeter: Apparently, Your Jaws, not your physical jaws, but the screen reader, ha, ha, isn't reading the numbers. You might check out the numbers settings. Just a thought, dude. Carol's surgery has been moved to 26 Sept. Regards, John McConnell -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 1, 2016 11:10 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] AandW chili dogs and sauce The recipe shows the following: Tablespoon dried, minced onion teaspoons chili powder What are the correct amounts of these ingredients? Thanks. If you think you're finished, you! really! are! finished!! -Original Message- From: Wayne Scott via Cookinginthedark Sent: Thursday, September 01, 2016 4:44 PM To: Arlettes Recipes ; Cooking-friends ; Cooking In The Dark ; Recipesbbshare ; Santas-workshop Cc: Wayne Scott Subject: [CnD] AandW chili dogs and sauce A&W Chili Dogs 1 Sabrett brand 2 ounce beef frankfurter (7½" long) 1 regular hot dog roll 3 Tablespoons A&W Coney Island Sauce (see recipe below) 1 Tablespoon chopped white onion 1/2 Tablespoon Kraft shredded mild cheddar cheese (optional) A&W Coney Island Chili Dog Sauce 1 pound ground chuck 1 six ounce can Hunts tomato paste 1 Cup water 1 Tablespoon sugar 1 Tablespoon prepared yellow mustard Tablespoon dried, minced onion teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper Making the Chili Dog Sauce: In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30?45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until "Dog?Time". You'll be microwaving what you need later. Cooking your A&W Chili Dog Bring a 2 qt. saucepan of water to a rolling boil. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds just enough to warm. Remove the cooked franks with tongs, and place on the microwaved hot dogroll. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional ___ 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] Carnation breakfast bars
Am I missing something? What do you do with the rest of the chocolate? -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 02, 2016 4:10 PM To: cookinginthedark@acbradio.org; Cooking-friends; Little bakery; Recipesbbshare; Santas-workshop; Sweet temptation Cc: Wayne Scott Subject: [CnD] Carnation breakfast bars CARNATION BREAKFAST BARS 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder) 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted oats) 1 Cup Rice crispies 1/2 Cup Miniature chocolate chips 1/3 Cup Light Karo Syrup. 24 - 36 Oz. Milk Chocolate Combine all dry ingredients and mix thoroughly. Add Karo Syrup (though it is possible to pack the ingredients without this) Line a small pan with wax paper and PACK the mixture FIRMLY into pan. Melt 12 oz of the chocolate and spread over top of mixture and refrigerate till firm (at least one hour) ___ 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] Purple Haze
That sounds about right. A lot of this is trial and error or just mixing to taste. -Original Message- From: Lois via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 30, 2016 11:03 AM To: cookinginthedark@acbradio.org; 'Charles Rivard' Cc: Lois Subject: Re: [CnD] Purple Haze I think a dash would be 1/4 to 1/2 oz. I would use 1 oz of the Blue Curacao and 1 oz of vodka. I would probably use 1 oz of the lime juice also. Then fill the glass with the soda. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, August 29, 2016 8:19 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Purple Haze Can we get accurate measurements? A dose? A dash? and how much of the other two ingredients? If you think you're finished, you! really! are! finished!! -Original Message- From: Sugar via Cookinginthedark Sent: Monday, August 29, 2016 7:41 PM To: CND Cc: Sugar Subject: [CnD] Purple Haze Purple Haze 1 dose of Vodka 1 dose of Blue Curacao A dash of Grenadine Lime Juice 7-UP Pour Blue Curacao and Vodka into a shaker. Shake and pour into cocktail glass. Fill glass with 1/2 Lime Juice and 1/2 7-UP. Add the dash of Grenadine to the top. Stir gently until the mixture turns purple in color. Sprite or similar soda can also be used. If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar --- 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 ___ 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] Griddler
Too bad, hopefully it will come back soon. I suspect several of us will be watching for it. -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, August 06, 2016 11:28 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] Griddler as now, the j and j trading company is out of stock of this pan. Steve Stewart -Original Message- From: Sandy via Cookinginthedark Sent: Tuesday, August 02, 2016 10:35 PM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] Griddler Yes, Steve! It's a pan that the Mice sell that has wells for the batter; you cook a few minutes, then flip when done on first side, and no turning; really sounds interesting; would appreciate if you could check it out for me. Thanks. Sandy Fear is just excitement in need of an attitude adjustment! -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 3:33 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] Griddler are you talking about the pancake pan? if so, yes, it is in the mall. I am not sure what it is call. I can look for you and let you know. Steve Stewart -Original Message- From: Sandy via Cookinginthedark Sent: Monday, July 25, 2016 2:41 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: [CnD] Griddler Is it also listed in megamice mall as the griddler, or something else? I could not find it. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 4:39 AM To: cookinginthedark@acbradio.org Cc: Parham Doustdar Subject: Re: [CnD] Question: how do you cook and flip pancakes? Does this pancake pan plug in to the wall? I don't think so, since he said you'll need to cook it on medium heat. Is it dish washer safe? I would think it is, as long as you can fit a pan in your dishwasher. Of course, I stand to be corrected here. On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: > Does this pancake pan plug in to the wall? > Is it dish washer safe? > How do you clean it? > > -Original Message- > From: jan brown via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, July 23, 2016 2:14 PM > To: cookinginthedark@acbradio.org > Cc: jan brown > Subject: Re: [CnD] Question: how do you cook and flip pancakes? > > I just purchased a pancake pan from blindmicemart. > Before that, I was pancake flipping impaired. > This pan made the difference for me. > It is sort of a shell with four indented cups on the bottom and a smooth > top. > Butter both top and bottom. > Make your batter and use an ice cream scoop to put batter in the > indentations on the bottom of the pan. > Close the lid with the handle on top and cook about a minute on medium or > so. > Flip the pan over, literally, and cook another minute. > My pancakes came out of the pan without any sticking or other trouble This > worked for me and I hope works for you. > Some people use tuna cans with the bottom and top removed as a guide for > the batter. > I was only able to make scrambled batter but you might be better than I. > I hope some day you will be a master of the wonderful pancake, so simple > and so delicious. > ___ > 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 Steve Stewart CnD Moderator email; cookda...@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 Steve Stewart CnD Moderator email; cookda...@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] Griddler
Steve, I've just check J and J Trading, looking all through the Kitchen section, and the only pancake-related items I see are batter dispensers. There are also electric items which seem to be grills and sandwich makers. What is this item called? Could it be that it isn't available any more? Deb -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, August 04, 2016 5:54 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] Griddler sandy, the pancake pan in the blindmicemegamall is in the store call J and j trading. -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, August 04, 2016 3:14 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] Griddler What is it called on the Mice site? I'm having difficulty finding it. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 03, 2016 8:54 AM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] Griddler I have Dale's pancake pan. I love it unconditionally. I cook the pancakes for 1 minute before turning the pan over. The pancakes come out of the greased pan without breaking or sticking. Get and you won't regret it unless you are already good at flipping pancakes. If you are not, as am I, it is a godsend. Our town has a place which makes the best pancakes on the planet so it is hard to compete, but I may get Sent from my iPhone > On Aug 2, 2016, at 8:36 PM, Sandy via Cookinginthedark wrote: > > Yes, Steve! > It's a pan that the Mice sell that has wells for the batter; you cook > a few minutes, then flip when done on first side, and no turning; > really sounds interesting; would appreciate if you could check it out for me. Thanks. > Sandy > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Steve Stewart via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, July 25, 2016 3:33 AM > To: cookinginthedark@acbradio.org > Cc: Steve Stewart > Subject: Re: [CnD] Griddler > > are you talking about the pancake pan? if so, yes, it is in the mall. > I am not sure what it is call. I can look for you and let you know. > Steve Stewart > -Original Message- > From: Sandy via Cookinginthedark > Sent: Monday, July 25, 2016 2:41 AM > To: cookinginthedark@acbradio.org > Cc: Sandy > Subject: [CnD] Griddler > > Is it also listed in megamice mall as the griddler, or something else? > I could not find it. > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Parham Doustdar via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, July 24, 2016 4:39 AM > To: cookinginthedark@acbradio.org > Cc: Parham Doustdar > Subject: Re: [CnD] Question: how do you cook and flip pancakes? > >Does this pancake pan plug in to the wall? > > I don't think so, since he said you'll need to cook it on medium heat. > >Is it dish washer safe? > > I would think it is, as long as you can fit a pan in your dishwasher. > > Of course, I stand to be corrected here. > >> On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: >> >> Does this pancake pan plug in to the wall? >> Is it dish washer safe? >> How do you clean it? >> >> -Original Message- >> From: jan brown via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Saturday, July 23, 2016 2:14 PM >> To: cookinginthedark@acbradio.org >> Cc: jan brown >> Subject: Re: [CnD] Question: how do you cook and flip pancakes? >> >> I just purchased a pancake pan from blindmicemart. >> Before that, I was pancake flipping impaired. >> This pan made the difference for me. >> It is sort of a shell with four indented cups on the bottom and a >> smooth top. >> Butter both top and bottom. >> Make your batter and use an ice cream scoop to put batter in the >> indentations on the bottom of the pan. >> Close the lid with the handle on top and cook about a minute on >> medium or so. >> Flip the pan over, literally, and cook another minute. >> My pancakes came out of the pan without any sticking or other trouble >> This > >> worked for me and I hope works for you. >> Some people use tuna cans with the bottom and top removed as a guide >> for the batter. >> I was only able to make scrambled batter but you might be better than I. >> I hope some day you will be a master of the wonderful pancake, so >> simple and so delicious. >> ___ >> 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] Griddler
I just looked, Steve, and I can't find it, either. I wonder if it's something that has been discontinued. If you can find it, please let us know. -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 3:33 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] Griddler are you talking about the pancake pan? if so, yes, it is in the mall. I am not sure what it is call. I can look for you and let you know. Steve Stewart -Original Message- From: Sandy via Cookinginthedark Sent: Monday, July 25, 2016 2:41 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: [CnD] Griddler Is it also listed in megamice mall as the griddler, or something else? I could not find it. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 4:39 AM To: cookinginthedark@acbradio.org Cc: Parham Doustdar Subject: Re: [CnD] Question: how do you cook and flip pancakes? Does this pancake pan plug in to the wall? I don’t think so, since he said you’ll need to cook it on medium heat. Is it dish washer safe? I would think it is, as long as you can fit a pan in your dishwasher. Of course, I stand to be corrected here. On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: > Does this pancake pan plug in to the wall? > Is it dish washer safe? > How do you clean it? > > -Original Message- > From: jan brown via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, July 23, 2016 2:14 PM > To: cookinginthedark@acbradio.org > Cc: jan brown > Subject: Re: [CnD] Question: how do you cook and flip pancakes? > > I just purchased a pancake pan from blindmicemart. > Before that, I was pancake flipping impaired. > This pan made the difference for me. > It is sort of a shell with four indented cups on the bottom and a smooth > top. > Butter both top and bottom. > Make your batter and use an ice cream scoop to put batter in the > indentations on the bottom of the pan. > Close the lid with the handle on top and cook about a minute on medium or > so. > Flip the pan over, literally, and cook another minute. > My pancakes came out of the pan without any sticking or other trouble This > worked for me and I hope works for you. > Some people use tuna cans with the bottom and top removed as a guide for > the batter. > I was only able to make scrambled batter but you might be better than I. > I hope some day you will be a master of the wonderful pancake, so simple > and so delicious. > ___ > 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 Steve Stewart CnD Moderator email; cookda...@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] Question: how do you cook and flip pancakes?
Yes, that's what I do as well. I also listen to the bubbling. -Original Message- From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 7:05 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Question: how do you cook and flip pancakes? Smile, Sugar. That is another way to test when to flip. First, I feel the top to determine when it reaches the bubbly, almost dry stage. Then I gently lift the bottom with the spatula. If it comes off easily & does not stick, then I know it is ready to flip. . If it still sticks to the pan, I wait another minute or two & test again. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Coconut Oil Chex Mix
I wonder how this would be with coconut oil. -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 10:13 AM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Coconut Oil Chex Mix Hi ellen That was my boo boo, sorry, the is coconut oil and not butter. Thanks for pointing that out to me. Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 5:40 AM To: cookinginthedark@acbradio.org Cc: ellen telker Subject: Re: [CnD] Coconut Oil Chex Mix I have a question about this recipe. In the ingredients coconut oil is mentioned but in the directions it talks about butter which is not mentioned in the ingredients. Do you know why this is? Ellen - Original Message - From: "Sugar via Cookinginthedark" To: "CND" Cc: "Sugar" Sent: Friday, July 22, 2016 2:25 PM Subject: [CnD] Coconut Oil Chex Mix Coconut Oil Chex Mix Grab these items... • 9cups Chex™ cereal (I used equal parts corn, rice, and wheat Chex) • 2cups pretzels • 1cup peanuts • 1/3cup (6 Tablespoons) coconut oil, melted • 1tablespoon seasoned salt • 1/4cup Worcestershire sauce • 1teaspoon garlic powder (optional) Steps, Tips & Nutrition Steps • 1In large microwavable bowl, combine Chex™, pretzels and peanuts; set aside. • 2In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. • 3Spread on paper towels to cool. Store in airtight container. tips • Techniques: To make this recipe in the microwave, combine all of the ingredients as directed above. Then instead of microwaving the Chex™ mix, spread it out in an even layer on a large parchment-covered baking sheet. Bake at 250°F for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, and sprinkle with the fresh lime zest. Store in airtight container. Nutrition Serving Size: Calories (Calories from Fat ); Total Fat (Saturated Fat , Trans Fat ); Cholesterol ; Sodium ; Total Carbohydrate (Dietary Fiber , Sugars ); Protein % Daily Value*: Vitamin A %; Vitamin C %; Calcium %; Iron % Exchanges: Other Carbohydrate; Vegetable; High-Fat Meat; Carbohydrate Choice MyPyramid Servings: Fats & Oils; Grains; Meat & Beans *% Daily Values are based on a 2,000 calorie diet. Makes: 24 servings ‘Faith is seeing light with your heart when all your eyes see is darkness.’ Sugar Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes: https://groups.io/org/groupsio/Santas-Workshop --- 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 ___ 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] guidelines; all members please read
Actually, I've always fouhnd it helpful to have people with usable vision on the list, and I wouldn't stay if I saw that there were restrictions of that sort. You have good ideas, Mike, don't give up on us. Deb -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 10:57 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] guidelines; all members please read Hi, But I have refrained from saying something but being low vision and what not and all these posts from other make me feel like if I am not blind I am not wanted here. This is not what cooking in the dark use to be. -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 11:06 AM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] guidelines; all members please read Marie Though I understand where you are comeing from with this, I believe Nicole posted resources that we as blind people can use and they are very helpful. No need to be so nasty and bitter or hate on other's who are just doing what they love to do and take time to do it. If you just don't want to look things up then maybe you don't really want that recipe but to wish someone out of a list is just cruel and mean. This is a hate post towards innocent people who wish to contribute and is getting bashed for it. I am sorry if you are upset or angry but no one deserves to be treated this way anywhere. Very sad Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 8:05 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] guidelines; all members please read How about adding this to the guidelines, Steve: No recipe which says, "Prepare cake or anything else according to package directions" which we blind people cannot read and there are also those of us who live alone and don't have sighted help around, and are not married to a sighted person or partner, and cannot afford a fancy reader that reads cans and boxes. I am annoyed when part of a recipe requires you to go by package directions a blind person cannot read. Also, when someone sends recipes that are not blind-friendly, that is what a sighted person is doing. What are they doing on this list, then? Yes, I am suspicious when someone does that, and it raises red flags. Marie -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 22, 2016 12:27 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] guidelines; all members please read Thank you Nicole, I had lost this message I will save it for future references. I appreciate that. Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 22, 2016 12:24 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] guidelines; all members please read Here folks, below the list guidelines are instructions on how to subscribe or unsubscribe. Note that there's a special email address for this, not the regular list address. Hope this helps, and for those unsubscribing I'll miss y'all. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Sunday, April 27, 2014 10:19 PM To: cookinginthedark Subject: [CnD] guidelines; all members please read List guide lines. Note, that the moderators addresses are in cluded at the end of this message. 1. Keep messages on the topic of cooking. 2. Change subject lines to reflect the body of the message. 3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the recipe" "This sounds good" "Me too" Messages like this clutter up the list and greatly increase the time it takes to read through posted messages. If you want to thank someone for a recipe please do so off list. 4. Please limit posting of multiple recipes to about 5 to 7 per day. You take the time to post them, so make sure that they get read. Bombarding the list with 10 to 20 recipes will ensure that many are deleted instead of read. 5. Questions, comments, complaints, and requests for assistance should be directed to the list owner or the list moderators for proper handling. 6. Off Topic notices or solicitations must be sent to the list owner for approval and posting to the list. Failure to do this may result in suspension from the Cooking in the Dark list. Cooking in the Dark List Information. To subscribe to the list, send a message to: cookinginthedark-requ...@acbradio.org and in the subject line, put subscribe or unsubscribe. A confirmation message will be se
[CnD] Directions for Me
Absolutely; this website was designed for and by blind people for exactly the reasons you describe. The amount of information they've been able to gather is amazing. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 10:17 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Annoying A blind person doesn't ever have to be without resources for directions on packaging. Checking the website of most companies will find this, but the following site has most things most people would want to make, including nutrition information, at least on the things I've checked there. Also note that different cake mixes require different things and have some things not common to all mixes, so it's good advice to refer the cook to the package (or website) for specifics. But check this site out, it's very useful for blind and visually impaired folks who want to cook. http://www.directionsforme.com/ -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 9:54 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Annoying Now, I have a complaint. I didn't think I would, but there you are: Any recipe that says tp prepare cake mix according to directions you cannot read is useless for blind people. Either you include the directions in the recipe, or don't bother to contribute them at all. This annoys me no end. When blind people live alone and don't have sighted help around, you can't magic your eyes to read directions on cake mix boxes. Marie ___ 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] guidelines; all members please read
Thanks, Nicole, for the reminder. I think Steve sends these out about once a month, and looking at them again, I can see there's a reason for that. Really, there are very few guidelines here, and they're simple enough to follow. Maybe the heat is getting to us all these days. Let's just take a collective deep breath, cool down a bit and try again. Deb -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 22, 2016 2:24 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] guidelines; all members please read Here folks, below the list guidelines are instructions on how to subscribe or unsubscribe. Note that there's a special email address for this, not the regular list address. Hope this helps, and for those unsubscribing I'll miss y'all. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Sunday, April 27, 2014 10:19 PM To: cookinginthedark Subject: [CnD] guidelines; all members please read List guide lines. Note, that the moderators addresses are in cluded at the end of this message. 1. Keep messages on the topic of cooking. 2. Change subject lines to reflect the body of the message. 3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the recipe" "This sounds good" "Me too" Messages like this clutter up the list and greatly increase the time it takes to read through posted messages. If you want to thank someone for a recipe please do so off list. 4. Please limit posting of multiple recipes to about 5 to 7 per day. You take the time to post them, so make sure that they get read. Bombarding the list with 10 to 20 recipes will ensure that many are deleted instead of read. 5. Questions, comments, complaints, and requests for assistance should be directed to the list owner or the list moderators for proper handling. 6. Off Topic notices or solicitations must be sent to the list owner for approval and posting to the list. Failure to do this may result in suspension from the Cooking in the Dark list. Cooking in the Dark List Information. To subscribe to the list, send a message to: cookinginthedark-requ...@acbradio.org and in the subject line, put subscribe or unsubscribe. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. If you need to get in touch with the owner of this list, Dale Campbell, please send a message to: cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net To Contact the list moderator, Steve Stewart, please send a message to: cookda...@gmail.com Please include a FORWARDED list message with ALL HEADERS intact to make it easier to help you. This list does not keep archives. Cooking in the Dark is sponsored by Blind Mice Mart. Visit them at www.blindmicemegamall.com Have a MICE Day! STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;cookda...@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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade Vanilla Extract
Thank you, Sugar; I think I might try this soon. I'm forever running out of vanilla! -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 22, 2016 11:32 AM To: CND Cc: Sugar Subject: [CnD] Homemade Vanilla Extract Homemade Vanilla Extract By: Arlene From Flour On My Face Do you often use pure vanilla extract such as McCormick's when baking? Try Arlene's Homemade Vanilla Extract recipe and make your very own vanilla for all your baking needs! This recipe for homemade pure vanilla extract will save you some money and could be a great holiday gift. Ingredients . Vodka . Vanilla Beans 5 per cup of Vodka . 2- quart size mason jar or other decorative jar Instructions 1. Measure Vodka into jars. 2. Add 5 split Vanilla Beans per cup of Vodka. 3. Steep or cure for at least 6 weeks before using. 'Faith is seeing light with your heart when all your eyes see is darkness.' Sugar Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes: https://groups.io/org/groupsio/Santas-Workshop --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for
If you belong to Bookshare, you might try there. With all of their formats, you should find something. I just downloaded a DAISY format. I wish I were lucky enough to have a braille display. I'd like to look at it, too. -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 7:14 PM To: cookinginthedark@acbradio.org Cc: Wayne Scott Subject: [CnD] looking for I'm looking for a text copy of the "I Hate To Cook" book. I could probably get some great recipes out of there. This is one I don't think BARD has in braille. The reason I would like it in a text file so I can look at it on my braillenote. Wayne Scott ___ 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] Points Concerning RiceRE: Copycat Pioneer Woman Hoppin John Recipe
Thanks, Nicole, it's good to be reminded about the arsenic. It's a shame, too, I love rice! -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 2:52 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe In the version I make it depends on how much you want -- I tend to go with a half cup for each cup, or sometimes a half cup for each cup and a half. Remember that you don't want to consume more than two quarter cup servings (dry weight before cooking) a week of non-organic rice, as much of it has arsenic in it thanks to the soil and fertilizers. -Original Message- From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 1:15 PM To: cookinginthedark@acbradio.org Cc: John McConnell Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Hello: She mentioned either white, or brown rice. Thanks John McConnell -Original Message- From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 11:06 AM To: cookinginthedark@acbradio.org Cc: Laury-Johnson, Shawnese (LARA) Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe There is no rice mentioned in the recipe you responded to -Original Message- From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 2:03 PM To: cookinginthedark@acbradio.org Cc: John McConnell Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Hello: Good recipe, but how much rice for this dish? Please, it helps to be specific. Thank you. John McConnell -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 9:28 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Coca-Cola Cake Frosting 6 tablespoons Coca-Cola 3 Tablespoons cocoa 1/2 cup butter or margarine 1 teaspoon pure vanilla (not imitation) 1 box (16-ounces) confectioners’ sugar 1 cup chopped pecans To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve. -Original Message- From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 20, 2016 12:21 PM To: cookinginthedark@acbradio.org Cc: Deborah Fisher Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe i would like to have recipes too. - Original Message - From: "Susan Lumpkin via Cookinginthedark" To: Cc: "Susan Lumpkin" Sent: Tuesday, July 19, 2016 2:34 PM Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe I'd like to have these recipes too if you decide to discontinue sending them to the list. Thanks. Happy cooking and recipe collecting. Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 10:51 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe Copycat Pioneer Woman Hoppin John Recipe Prep time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Serves: 10 Ingredients 1 whole onion, diced 4 cloves garlic, minced 1 whole green bell pepper diced 2 whole stalks Celery, diced 4 cups soaked Black-eyes Peas 5 cups low-sodium (no-sodium) Chicken Broth 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked turkey wings) Salt and pepper to taste 1 heaping teaspoon Cayenne Seasoning 1 bay leaf White or Brown Rice, for Serving Instructions 1. Cook bacon pieces in a large pot over medium-high heat until crispy. 2. add onion, green pepper, celery to pot and stir. 3. Cook for 3 to 4 minutes. 4. Add in garlic and cook for another 1-2 minutes. 5. Stir in rinsed beans, then add chicken broth, salt & pepper, and cayenne to taste. 6. Bring to a boil, then reduce heat and cover the pot for 30 minutes. 7. After 30 minutes, check the liquid level; if it’s soupy, cook with the lid off for another 15-30 minutes or so. 8. If it’s too thick, splash in a little more broth and keep covered for another 15-30 minutes. 9. Taste for seasonings. 10. Add more spice if needed. 11. Serve over white or brown rice, making sure to get plenty of the cooking liquid Spooned over the top. 12. Or, you may mix the bean mixture with the rice before serving (that’s what I did). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/list
Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
Pardon me, but this recipe doesn't match the subject line. That's the point I was trying to make before with my reference to hints. -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 11:28 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Coca-Cola Cake Frosting 6 tablespoons Coca-Cola 3 Tablespoons cocoa 1/2 cup butter or margarine 1 teaspoon pure vanilla (not imitation) 1 box (16-ounces) confectioners’ sugar 1 cup chopped pecans To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve. -Original Message- From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 20, 2016 12:21 PM To: cookinginthedark@acbradio.org Cc: Deborah Fisher Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe i would like to have recipes too. - Original Message - From: "Susan Lumpkin via Cookinginthedark" To: Cc: "Susan Lumpkin" Sent: Tuesday, July 19, 2016 2:34 PM Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe I'd like to have these recipes too if you decide to discontinue sending them to the list. Thanks. Happy cooking and recipe collecting. Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 10:51 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe Copycat Pioneer Woman Hoppin John Recipe Prep time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Serves: 10 Ingredients 1 whole onion, diced 4 cloves garlic, minced 1 whole green bell pepper diced 2 whole stalks Celery, diced 4 cups soaked Black-eyes Peas 5 cups low-sodium (no-sodium) Chicken Broth 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked turkey wings) Salt and pepper to taste 1 heaping teaspoon Cayenne Seasoning 1 bay leaf White or Brown Rice, for Serving Instructions 1. Cook bacon pieces in a large pot over medium-high heat until crispy. 2. add onion, green pepper, celery to pot and stir. 3. Cook for 3 to 4 minutes. 4. Add in garlic and cook for another 1-2 minutes. 5. Stir in rinsed beans, then add chicken broth, salt & pepper, and cayenne to taste. 6. Bring to a boil, then reduce heat and cover the pot for 30 minutes. 7. After 30 minutes, check the liquid level; if it’s soupy, cook with the lid off for another 15-30 minutes or so. 8. If it’s too thick, splash in a little more broth and keep covered for another 15-30 minutes. 9. Taste for seasonings. 10. Add more spice if needed. 11. Serve over white or brown rice, making sure to get plenty of the cooking liquid Spooned over the top. 12. Or, you may mix the bean mixture with the rice before serving (that’s what I did). ___ 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] Copycat Pioneer Woman Hoppin John Recipe
Hopefully she's sending the one that's mentioned in the subject line--hint, hint. . . -Original Message- From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 20, 2016 8:07 PM To: cookinginthedark@acbradio.org Cc: Gary Patterson Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Yes, I probably want your recipe; you didn't say what the recipe is. However, I'll pick what I want and delete the others. gpatterson...@mchsi.com Gary Patterson -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 20, 2016 4:54 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Hi, do you want this recipe? Send me your email and we can talk off list. Naima -Original Message- From: Kimber Gardner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 3:47 PM To: cookinginthedark@acbradio.org Cc: Kimber Gardner Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe I wonder why people who don't want recipes would join a cooking list to begin with. As for "modifying" a recipe, I cook the way I cook. It's the way I've always cooked. I'm completely self-taught since my mother thought stoves were too scary for blind kids. I wouldn't even know how to tell someone what I do that is different from any other cook. On 7/19/16, Courtney Fulghum Smith via Cookinginthedark wrote: > Jennufer, > > I do the same thing. It's not too hard to click the delete button. > > I will be happy to receive your recipes. My email is: > cmfulg...@gmail.com . > > Thanks, > > Courtney > ___ > 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 ___ 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] Methods of Frying
How about air frying? I've heard things come out well that way. Has anyone tried? If so, what have been the results? -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 12:25 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: [CnD] frying choice - Re: purpose of the list concern Oven frying does not achieve the same results as a deep fryer. Onion rings, shrimp, and other foods are better, in my opinion, when deep frying is used. Oddly enough, even frozen french fries taste much better when deep fried rather than when baked. If you think you're finished, you! really! are! finished!! -Original Message- From: Courtney Fulghum Smith via Cookinginthedark Sent: Tuesday, July 19, 2016 12:08 PM To: cookinginthedark@acbradio.org Cc: Courtney Fulghum Smith Subject: Re: [CnD] purpose of the list concern I will agree to a certain degree. Some of the recent recipe posts have sounded good & I have saved a few. Please remember there are different cooking methods & tools to use in cooking. In stead of deep frying, try oven frying. Want to know if your chicken is done & can't see the clear juices? Invest in a $30 cooking thermometer. There is a wealth of knowledge at our finger tips with the Internet & search engines. Two things to consider: 1. Research different cooking techniques for a recipe you would like to try. Post your findings to the list for others to glean from. Who knows, you just might spark another idea from another list member. 2. Don't want to read all the recipes? Deletethen Instead of complaining, be active! Just my thoughts. Courtney ___ 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 in the Dark Podcast
No, that's true, it doesn't come up in the search. I suspect there's something Dale or Humanware would need to do to add it. When I listen to the show via the Stream, I use ACB Radio. Deb -Original Message- From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 12, 2016 10:26 AM To: cookinginthedark@acbradio.org Cc: Bill Subject: Re: [CnD] Magic Chef Talking Microwave I've tried doing that very thing, but no success. Bill -Original Message- From: Sandy via Cookinginthedark Sent: Tuesday, July 12, 2016 8:40 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] Magic Chef Talking Microwave It does, but well, not really! Let me explain. I can go to the site and download and put them into the Stream manually on my computer, but what I want to know is is there a way to go into podcasts and search for the shows for download without having to use the computer? any help or suggestions would be tremendously appreciated. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Margaret via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 12, 2016 7:53 AM To: cookinginthedark@acbradio.org Cc: Margaret Subject: Re: [CnD] Magic Chef Talking Microwave Sandy this is Margaret Skinner I have one of the newest victor Reader which has y fi on it and that is how I get the podcast I hope that help margaret -Original Message- From: Sandy via Cookinginthedark Sent: Monday, July 11, 2016 11:23 PM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] Magic Chef Talking Microwave How did you get the podcast? I mean, is there a direct download, doing the search on the Stream, or do you go to the site and download it and then paste the issues into the Stream? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Margaret via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 11, 2016 6:55 PM To: cookinginthedark@acbradio.org Cc: Margaret Subject: Re: [CnD] Magic Chef Talking Microwave My name is Margaret Skinner I am not sure if this is the right place to ask this but I have a victor reader that I can get radio shows on I have listen to cooking in the dark and I hear them talking about blind mice mall is there a way to get on line to the blind mice mall and if so could some one please send it to marg1...@comcast.net I would like to learn more about the blind mice mall that is all Margareta virctor -Original Message- From: Ward Dudley via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 11, 2016 2:08 PM To: cookinginthedark@acbradio.org Cc: Ward Dudley Subject: Re: [CnD] Magic Chef Talking Microwave Knock on wood but mine is three years old and working good. The really nice thing about it is it talks so there is no guessing how many beeps or minutes/seconds or level the power setting is, etc. On 7/11/2016 12:40 PM, Regina Marie via Cookinginthedark wrote: > Yes. manual came on disk you can put into the computer. Also can get > in Braille or large print for a charge. I chose to read on my computer. > > *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: Thursday, July 07, 2016 9:04 PM > To: cookinginthedark@acbradio.org > Cc: Charles Rivard > Subject: Re: [CnD] Magic Chef Talking Microwave > > Did your microwave come with a user's guide? If so, in what format or > formats? > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- > From: Regina Marie via Cookinginthedark > Sent: Thursday, July 07, 2016 8:48 PM > To: cookinginthedark@acbradio.org > Cc: Regina Marie > Subject: Re: [CnD] Magic Chef Talking Microwave > > Sometimes Blind Mice Mart offers payment plans. Look for the sales > when they do and you can break them up into as many as four payments. > *smile* > Regina Marie > > > -Original Message- > From: Marie Rudys via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, July 06, 2016 6:58 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Magic Chef Talking Microwave > > Yes, through Blind Mice Megamall it is. I don't have that kind of > money to spend for a talking one. The best one I ever had was the > Hamilton Beach Teamo, and it was so neat. But, when it went out in > 2008, it was already discontinued, and I couldn't get another one. > > Some of the good products that are cheaper than that Magic Chef > microwave never last long enough. They are discontinued in a flash. > > Marie > > -Original Message- > From: Sandy via Cookinginthedark > [mailto:cookinginthedark@acbra
Re: [CnD] An early morning request for Grilled cheese sandwich method
My mother used to butter both sides of each slice of bread, and that's usually what I do if using the skillet. -Original Message- From: Kimber Gardner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 11, 2016 10:05 AM To: cookinginthedark@acbradio.org Cc: Kimber Gardner Subject: Re: [CnD] An early morning request for Grilled cheese sandwich method I think grilled cheese turns out better if you butter the outside of the sandwich rather than the skillet. Also, I like to set a plate on top of the sandwich while it's cooking to help the cheese melt. I can usually tell by the sound of the sizzle if it's time to turn the sandwich. On 7/11/16, Cindy Simpson via Cookinginthedark wrote: > Hi listers, > So I'm stuck with a bout of insomnia, and I'm wondering if a little snack > might help me get back to sleep again. THe little snack I'm favoring today > is a grilled cheese sandwich. But it has been years and years since I've > made one of these in the skillet and that is how I want to make one today. > Could someone give me a basic idea of how to do this? I know you melt the > butter, put your sandwich in, how long do you cook the sandwich on each > side? I guess that's basically what I wanted to know was how long to cook > on each side. > > Thanks in advance you guys. > Cindy Simpson > ___ > 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
Re: [CnD] Fresh Strawberry
Did I miss something? How much sour cream is needed? Thanks. Deb -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 27, 2016 10:58 AM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Fresh Strawberry Here's another one: Fresh Strawberry Pie...Amazing! Prep time 30 mins Total time 30 mins A flaky pie crust filled with luscious creamy goodness and then topped with Amazing Fresh Strawberries and homemade strawberry glaze. Author: Maria: via Real Life Recipes Serves: 8 Ingredients • 1 Frozen Pie Crust, baked according to directions (or make your own) • 2 lbs Fresh Strawberries • 1 cup sugar, a little less if strawberries are nice and sweet • 3 tbsp corn starch • the juice of half a lemon • 6 ounces softened cream cheese • ⅔ cup sour cream • ¼ cup sugar • 1 tsp vanilla Instructions 1. Make sure pie crust is cooked according to package directions and cooled completely 2. Chop one pound of the strawberries into tiny pieces, You can do this by hand or with a food processor 3. Cut the other pound of strawberries in half. If there are some huge ones, cut them in thirds or fourths and reserve for later 4. In a medium sauce pan, combine 1 cup sugar, corn starch, the juice of half a lemon and the finely chopped strawberries, Cook over medium heat, stirring constantly until thickened. 5. Remove from heat 6. In a small/medium mixing bowl combine softened cream cheese, sour cream, remaining sugar and vanilla. Using a hand mixer or a whisk, beat mixture until completely combined and smooth. 7. Spread cream cheese mixture into bottom of completely cooled pie crust. 8. Add the largely chopped strawberries to the thickened strawberry glaze mixture and stir gently until they are all coated and then pour that mixture over the cream cheese mixture in the pie crust and refrigerate for 2-3 hours or until ready to serve. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 27, 2016 8:48 AM To: cookinginthedark@acbradio.org; 'Andrea Stone' Cc: Wendy Subject: [CnD] Fresh Strawberry Does anyone have a recipe for Fresh Strawberry Pie? This is not a cooked pie. Thanks. Wendy ___ 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Spring ideas/meals hello everyone Easter is coming upon us and I believe Sunday or Monday was the first day of spring. What are some ideas with food does one cook for spring? I know barbecue
Teresa, you might want to send your message again. Most of it appeared in the subject line, so it was cut off. Make sure you're in the body of the message. -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, March 23, 2016 3:09 PM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: [CnD] Spring ideas/meals hello everyone Easter is coming upon us and I believe Sunday or Monday was the first day of spring. What are some ideas with food does one cook for spring? I know barbecues and cooking hotdogs and stuff what about meals? For a coo 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] CROCKPOT BOILED EGGS
I think she just forgot to change the subject line. -Original Message- From: Victoria via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 21, 2016 9:12 PM To: cookinginthedark@acbradio.org Cc: Victoria Subject: Re: [CnD] CROCKPOT BOILED EGGS But why do they call them crockpot boiled eggs when you are actually using a saucepan on the stove? Victoria -Original Message- From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 21, 2016 4:56 PM To: cookinginthedark@acbradio.org Cc: janbrown Subject: Re: [CnD] CROCKPOT BOILED EGGS I got my hard-boiled egg cooking tip from a cooking in the dark show long ago. Put eggs in water in sauce pan. add water. cover and cook as long as you hear boiling for ten minutes. Turn off the stove and let them sit for another ten minutes. Run under cool water and refrigerate or use. Perfect every time and easy to peel. On Feb 21, 2016, at 8:21 AM, Sugar via Cookinginthedark wrote: CROCKPOT BOILED EGGS I hate boiling eggs. It's difficult, you have to watch them, the range heats up the house. If you want to know how to boil eggs in a crock pot or slow cooker, this post is for you. It's simple, it is so easy and it WORKS!!! Place your eggs into the crockpot and fill it with just enough water to cover them. Perfect boiled eggs every time. I have read that you can boil eggs in the crockpot without water, I tried and failed!! This is super simple and always works! 6-12 eggs on high for about 2 and a half hours and you get fantastic eggs! Prep time 2 mins Cook time 2 hours 30 mins Total time 2 hours 32 mins Serves: 6-8 Eggs Salt Water Fill your crockpot with eggs. Make sure not to stack the eggs Fill your crockpot with water but only enough to just cover the eggs Salt the water liberally Set on high for 2 and a half hours As soon as the time is up, remove the eggs and place them into a cold water bath to stop them from cooking. Peel and enjoy! There is speaking grace. Colossians 4:6 says, "Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man." ~Blessings, Sugar --- 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 ___ 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] Ot; birthday greeting
Happy Birthday, Dale! Sorry I'm late! Deb -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 05, 2015 9:14 AM To: cookinginthedark@acbradio.org; Steve Stewart Subject: Re: [CnD] Ot; birthday greeting Who is he? Oh, wait! He's the guy who enjoys semi-hot foods and knows how to barbecue ribs indoors and smoke them outdoors, I think?? Happy Birthday, Dale! from a fan of the show! --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Steve Stewart via Cookinginthedark" To: "cookinginthedark" Sent: Thursday, November 05, 2015 4:51 AM Subject: [CnD] Ot; birthday greeting > happy birthday goes to dale campbell. hope you have a good one. Steve > Stewart > CnD Moderator > email; cookda...@suddenlink.net > ___ > 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: 2015.0.6173 / Virus Database: 4457/10948 - Release Date: 11/04/15 > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Urgently Need Input: Setting up a kitchen
What fun, Janet! You have my utmost sympathy concerning the deadline. Don't forget a nylon knife. I use mine for cutting things on nonstick surfaces, but I would think it would be useful also for someone who isn't yet comfortable with knives. The Pourfect bowl, measuring cup and spoon set should also be helpful with its added blind-friendly features and Braille markings. Alex mentioned oven mitts; I remember when I was starting out that I had a set that reached to my elbows. Marvelous!Don't forget talking/tactile timers, thermometers, etc.I also really like the three-in-one egg slicer I got from Blind Mice; great for quickly and safely slicing eggs, mushrooms, strawberries, etc. I'll write again if other things come to me. Best of luck with this venture! Deb -Original Message- From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 15, 2015 7:45 AM To: cookinginthedark@acbradio.org Subject: [CnD] Urgently Need Input: Setting up a kitchen I am in the process of writing a grant proposal for which I have been given, as usual, very short notice. I am, for those of you who did not know, a teacher of the visually impaired at a large high school. I am requesting the funds to set up a kitchen that will enable me to more fully implement daily living skills activities. We have already been donated major appliances. The school has provided a separate room and has had the appliances connected which might not sound like a big deal, but believe me, in a school system this is a big deal. The support has been great. Last year my students provided a dining in the dark experience for invited faculty. We plan to do the same again this year. The expense of all of these activities has fallen completely on myself. Being awarded this grant would be a great relief for me. So here is what I am asking of all of you. Would you all please send me messages with lists of what you feel would be essential for the kitchen of a beginner blind cook. Try to be as specific as possible and include the source (where it can be purchased) as I must have a detailed list for the grant proposal. If you think your item might sound a bit odd to non-B/VI people, write a one sentence rationale. Some areas of thought include accessible small appliances, gadgets that provide enhanced safety or accessibility, basic kitchen essentials with small but helpful designs, labeling methods, items or techniques that help in shopping and meal planning (can even include accessible software). The ultimate goal of my proposal includes Who planting, shopping, menu and recipe creation, food preparation,, serving, and cleanup. Finally, the students will prepare a cookbook that will also include their own kitchen gadget reviews and cooking tips for the blind produced in braille and large print. Here's the really bad news… my proposal must be completed by Sunday night. I plan to request the maximum allowed in the application process which is $1000. Thank you all for any and all ideas you are able to provide. Janet > > Send Cookinginthedark mailing list submissions to >cookinginthedark@acbradio.org > > To subscribe or unsubscribe via the World Wide Web, visit >http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to >cookinginthedark-requ...@acbradio.org > > You can reach the person managing the list at >cookinginthedark-ow...@acbradio.org > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > ___ 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] banana cake recipe
I have no idea; I've always followed this recipe as written. If you're comfortable making substitutions with it, why not try it and let us know. -Original Message- From: Becky McCullough [mailto:misscof...@neb.rr.com] Sent: Wednesday, August 26, 2015 3:23 PM To: cookinginthedark@acbradio.org; Debbra Piening Subject: Re: [CnD] banana cake recipe Could Truvia be a good substitute? Becky - Original Message - From: "Debbra Piening via Cookinginthedark" To: ; "'Steve Stewart'" Sent: Wednesday, August 26, 2015 10:23 AM Subject: Re: [CnD] banana cake recipe > Banana Nut Cake > > 1 1/2 cups sugar > 1/2 cup shortening > 2 eggs, beaten > 3 ripe bananas, mashed > 2 cups sifted flour > 1 tsp soda > 4 tbsp buttermilk > 1 tsp vanilla > 1/2 cup pecans > > Preheat oven to 325 degrees. Grease two layer panhs or single loaf pan. > Cream sugar and shortening until fluffy, add eggs and bananas. Sift flour > and soda, and add to the banana mixture with buttermilk and vanilla. Add > pecans. Bake for 25 minutes in layer pans or 40-45 minutes in loaf pan. > > Banana Frosting > > Place 1/2 box powdered sugar, one mashed banana, juice of one lemon and 2 > tbsp melted butter in bowl and beat until blended. Blend in 1/2 cup > chopped pecans. Enough frosting for a 2-layer cake. > > -Original Message- > From: Steve Stewart via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, August 26, 2015 9:26 AM > To: cookinginthedark > Subject: [CnD] banana cake recipe > > I am looking for a banana cake recipe that uses bananas in the cake, and > in the icing. also you use pecans in it, and put pecans on top of the cake > after you bake it. Steve Stewart > CnD Moderator > email; cookda...@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 --- 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] banana cake recipe
Banana Nut Cake 1 1/2 cups sugar 1/2 cup shortening 2 eggs, beaten 3 ripe bananas, mashed 2 cups sifted flour 1 tsp soda 4 tbsp buttermilk 1 tsp vanilla 1/2 cup pecans Preheat oven to 325 degrees. Grease two layer panhs or single loaf pan. Cream sugar and shortening until fluffy, add eggs and bananas. Sift flour and soda, and add to the banana mixture with buttermilk and vanilla. Add pecans. Bake for 25 minutes in layer pans or 40-45 minutes in loaf pan. Banana Frosting Place 1/2 box powdered sugar, one mashed banana, juice of one lemon and 2 tbsp melted butter in bowl and beat until blended. Blend in 1/2 cup chopped pecans. Enough frosting for a 2-layer cake. -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 26, 2015 9:26 AM To: cookinginthedark Subject: [CnD] banana cake recipe I am looking for a banana cake recipe that uses bananas in the cake, and in the icing. also you use pecans in it, and put pecans on top of the cake after you bake it. Steve Stewart CnD Moderator email; cookda...@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] Microwave Omelet Pans
The instructions for mine have been buried somewhere, but as soon as I find them, I will send them on. Deb -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 22, 2015 2:45 PM To: cookinginthedark@acbradio.org; 'Susan Lumpkin' Subject: [CnD] Microwave Omelet Pans I somehow misplaced the instructions for my microwave omelet pan; does any one have the timings and instructions for those pans? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 20, 2015 9:09 PM To: cookinginthedark@acbradio.org; 'Mary Ann' Subject: Re: [CnD] Freezing Mashed Potatoes Do you put in any milk, butter or sour cream before you freeze them and do you cook them all the way through? Thanks. I'll give this one a try because I haven't been able to get them to freeze well. Susan -Original Message- From: Mary Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 20, 2015 8:53 PM To: cookinginthedark@acbradio.org; Teresa Mullen Subject: [CnD] Freezing Mashed Potatoes I freeze mashed potatoes in muffin tins and after they are frozen, I put them in a bag. My husband says they are delicious after heating them in the microwave. The potatoes are really hot and good. --- 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 ___ 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] Mixing streusel
Yes, my mistake; it's coarse crumbs you want. I think I said fine crumbs. I've never used a pastry blender because I never think to look for one and have always done fine with the knives. Hopefuly, someday I'll try that, too! Have fun, Alex, with the right tools, it's actually easier than you might think. -Original Message- From: ajackson212--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, August 02, 2015 2:29 AM To: cookinginthedark@acbradio.org Subject: [CnD] Mixing streusel Hi, Alex, Mixing streusel is like mixing pastry; you handle it as little as possible and keep the butter cold. From what I've read in your messages, you are using your hands to mix in the butter. In older cook books it instructs to rub the butter into the flour. I think it would be worth investing in a pastry blender. It is a "u" shaped tool with a series of wires and a handle. You simply work this through the butter and flour with a cutting motion; it does the work and you will end up with the course crumbs you want. It sounds like the butter is getting too warm as you work, which prevents it from absorbing the flour mixture. I hope this helps. You can probably find a pastry blender anywhere that sells kitchen gadgets. Don't give up! Blessings, Alice --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] I have a huge streusel problem
You want the entire mixture to be the consistency of fine crumbs, which is what you'll have if the temperature of the butter is cooler than the temperature of your dry ingredients. That's why a pastry blender or two knives will work. I suspect your hands are inadvertently heating the mixture. Play with it some time. Mix your dry ingredients, then add a chunk of butter and begin cutting the butter directly into the dry ingredients with two crossed ordinary kitchen knives. In other words, don't cut the butter ahead of time. The butter and the other ingredients will mix as you cut. Let the tools do the work and use your hands to see that that's what they're doing. You'll be amazed! -Original Message- From: Alex Hall [mailto:mehg...@icloud.com] Sent: Saturday, August 01, 2015 10:11 PM To: Debbra Piening Cc: cookinginthedark@acbradio.org; janbrown Subject: Re: [CnD] I have a huge streusel problem I certainly could be. I think I have two problems: how small should the pieces of butter be, and how firm? By the time I'm done, the butter pieces are about the consistency of soft modeling clay and, as I said, not quite as big as marbles. > On Aug 1, 2015, at 11:06 PM, Debbra Piening wrote: > > I mix the dry ingredients, then lay the cold stick of butter on top and use > two knives to cut the butter into the dry ingredients, checking with my hands > from time to time until I have the right consistency. I've never had a > problem doing it that way. I wonder if you could be handling the streusel a > bit too much. > > -Original Message- > From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, August 01, 2015 8:46 PM > To: janbrown > Cc: [cookinginthedark@acbradio.org] > Subject: Re: [CnD] I have a huge streusel problem > > Well, the melted butter recipe I tried today was new, so I'll stick to my > usual one. I mix the dry ingredients together--cinnamon, flour, and brown > sugar usually, but sometimes oats and/or other spices. I then remove a stick > of butter from the fridge and cut it into 20 or 24 pieces--little > cubes--which I put in the dry ingredients. Finally, I mix it all around with > my hands, squeezing the butter into smaller lumps as it softens enough to > allow this. I try to work as much of the dry stuff into the lumps as I can, > without melting them. By the end of it, I usually end up with buttery lumps > somewhat smaller than marbles, plus a ton of extra dry ingredient mixture > that has nothing with which to combine. Plus, my lumps are rather soft, and > even if I refrigerate the whole thing, it just never seems… right. >> On Aug 1, 2015, at 9:36 PM, janbrown wrote: >> >> I have never had this particular and I can't fathom why you are having it. >> The course crumbs thing is most important so you don't have isolated flour >> pockets. >> It is tough to know when you work it enough or too much. >> Use your hands and allow some coolness in the butter. >> Mix until good old course crumbs take shape. >> It ought to work. >> Can you describe precisely what you do? >> >> Sent from my iPhone >> >>> On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark >>> wrote: >>> >>> Hey all, >>> Yet again, I tried to make a streusel topping, this time for some baked >>> pumpkin oatmeal. My sister made this recipe last week and it was perfect. I >>> made the same recipe, following the same instructions, and the oatmeal was >>> perfect. My topping, though, tasted like baked flour more than the brown >>> sugar/cinnamon/butter mix it should have. >>> >>> I've never once made a good streusel/crumb topping. I've tried with and >>> without flour, I've used cold or melted butter, I've tried with and without >>> oats, I've used different ratios… A streusel is supposed to have the >>> consistency of gravel, with the sugars and spices surrounding small bits of >>> butter (or clumped together with some flour, in the case of recipes using >>> melted butter) Those small pieces then crisp up in the oven and provide a >>> wonderful experience for the top of your oatmeal, coffee cake, muffins, >>> whatever.. Mine is always either way too chunky; so fine that it melts in >>> the oven; never crisps up; or (like today) tastes--and has the unpleasant >>> texture--of flour. I don't know what else to do, and no one has been able >>> to show me in person how to do this right. I'm to the point where i either >>> ask someone else to make my topping, or make it myself, knowing it'll be >>> anywhere between "tastes okay but doesn't have the texture of streusel" to >>> "tastes like baked flour and has no spice flavor at all". It's incredibly >>> frustrating, because other than this, I'm actually a good cook. For >>> whatever reason, streusel-like toppings are the one thing I simply cannot >>> master, though I've been trying for years. >>> >>> My question, then, is simple: how do you all do it, particularly those of >>> you for whom
Re: [CnD] I have a huge streusel problem
I mix the dry ingredients, then lay the cold stick of butter on top and use two knives to cut the butter into the dry ingredients, checking with my hands from time to time until I have the right consistency. I've never had a problem doing it that way. I wonder if you could be handling the streusel a bit too much. -Original Message- From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, August 01, 2015 8:46 PM To: janbrown Cc: [cookinginthedark@acbradio.org] Subject: Re: [CnD] I have a huge streusel problem Well, the melted butter recipe I tried today was new, so I'll stick to my usual one. I mix the dry ingredients together--cinnamon, flour, and brown sugar usually, but sometimes oats and/or other spices. I then remove a stick of butter from the fridge and cut it into 20 or 24 pieces--little cubes--which I put in the dry ingredients. Finally, I mix it all around with my hands, squeezing the butter into smaller lumps as it softens enough to allow this. I try to work as much of the dry stuff into the lumps as I can, without melting them. By the end of it, I usually end up with buttery lumps somewhat smaller than marbles, plus a ton of extra dry ingredient mixture that has nothing with which to combine. Plus, my lumps are rather soft, and even if I refrigerate the whole thing, it just never seems… right. > On Aug 1, 2015, at 9:36 PM, janbrown wrote: > > I have never had this particular and I can't fathom why you are having it. > The course crumbs thing is most important so you don't have isolated flour > pockets. > It is tough to know when you work it enough or too much. > Use your hands and allow some coolness in the butter. > Mix until good old course crumbs take shape. > It ought to work. > Can you describe precisely what you do? > > Sent from my iPhone > >> On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark >> wrote: >> >> Hey all, >> Yet again, I tried to make a streusel topping, this time for some baked >> pumpkin oatmeal. My sister made this recipe last week and it was perfect. I >> made the same recipe, following the same instructions, and the oatmeal was >> perfect. My topping, though, tasted like baked flour more than the brown >> sugar/cinnamon/butter mix it should have. >> >> I've never once made a good streusel/crumb topping. I've tried with and >> without flour, I've used cold or melted butter, I've tried with and without >> oats, I've used different ratios… A streusel is supposed to have the >> consistency of gravel, with the sugars and spices surrounding small bits of >> butter (or clumped together with some flour, in the case of recipes using >> melted butter) Those small pieces then crisp up in the oven and provide a >> wonderful experience for the top of your oatmeal, coffee cake, muffins, >> whatever.. Mine is always either way too chunky; so fine that it melts in >> the oven; never crisps up; or (like today) tastes--and has the unpleasant >> texture--of flour. I don't know what else to do, and no one has been able to >> show me in person how to do this right. I'm to the point where i either ask >> someone else to make my topping, or make it myself, knowing it'll be >> anywhere between "tastes okay but doesn't have the texture of streusel" to >> "tastes like baked flour and has no spice flavor at all". It's incredibly >> frustrating, because other than this, I'm actually a good cook. For whatever >> reason, streusel-like toppings are the one thing I simply cannot master, >> though I've been trying for years. >> >> My question, then, is simple: how do you all do it, particularly those of >> you for whom streusel works out well? I know it can be done by hand, because >> I've never seen a streusel that comes out tasting great be prepared in any >> kind of machine. I just don't know the procedure, and if I do, I'm messing >> it up somewhere along the way. Maybe I'm mixing too long? Not long enough? >> Working it too much? Is my butter too big? Should the cold butter warm up >> enough so I can mold it or not (I've been told both yes and no on that >> one)?. Thanks in advance. >> >> -- >> Have a great day, >> Alex Hall >> mehg...@icloud.com >> >> ___ >> 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
Re: [CnD] a discover while being a nut
What a great idea! I can never get pizza wheels to work on pizza; I'll have to try them on hot dog buns instead! Deb -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, June 25, 2015 6:34 PM To: cooking in the dark list Subject: [CnD] a discover while being a nut Something that has always bugged me is the fact that bread makers never separate hot-dog buns. In a package of 8, they are divided into 2 portions of 4, and each portion is, sort of, separate into sections of 2. But those sections are not separated. So, after thinking about what would be a quick and easy way to separate the buns, I got a pizza wheel out and used it to separate the 2-bun sections. It works quickly and effortlessly. --- 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
Re: [CnD] Slicing cookies from a log.
You might also try inserting the dough into an empty paper towel roll to help it keep its shape. After chilling in the roll, it might be easier to get uniform slices. I'm going to have to get some rosemary and try this, too! -Original Message- From: ajackson212--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, June 16, 2015 8:56 AM To: cookinginthedark@acbradio.org Subject: [CnD] Slicing cookies from a log. Hi, Ellen, If you are hesitant to slice cookies why not form the dough into 1/2 inch balls and then flatten them with the bottom of a drinking glass dipped in flour to the desired thickness. You can wrap the dough in plastic and chill it well first. If you have a knife with a guide you could use that to make your slices uniform. The recipe sounds delicious; I'll have to try it soon; I love the flavor of rosemary. Good Luck! Alice --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
Very true, and I'm not complaining. It's just that I took myself off of another list recently and wanted to make sure I hadn't got carried away and unsubscribed to this one also. -Original Message- From: brenda mueller [mailto:bren...@smart2.net] Sent: Wednesday, June 10, 2015 11:17 AM To: cookinginthedark@acbradio.org; Debbra Piening Subject: re: [CnD] Test Oh, I think things have just been quiet lately. We seem to go through cycles. Brenda Mueller > - Original Message ----- >From: Debbra Piening via Cookinginthedark To: Date sent: Wed, 10 Jun 2015 14:11:54 + >Subject: [CnD] Test >Just testing to see if we're still up and running. Hopefully the list is >just quiet. >___ >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] Email settings test - Re: Test
You came through just fine here. Deb -Original Message- From: Charles Rivard [mailto:wee1s...@fidnet.com] Sent: Wednesday, June 10, 2015 10:31 AM To: cookinginthedark@acbradio.org; Debbra Piening Subject: Email settings test - Re: [CnD] Test We're still up and running. Speaking of tests, I've had to rework my Email settings because my ISP has changed platforms. Could someone reply to this to see if I've got them right? Thanks much. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Debbra Piening via Cookinginthedark" To: Sent: Wednesday, June 10, 2015 9:11 AM Subject: [CnD] Test > Just testing to see if we're still up and running. Hopefully the list is > just quiet. > > ___ > 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: 2015.0.5961 / Virus Database: 4355/9987 - Release Date: 06/10/15 > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
Actually, a little silence is pleasant now and then Peace, Deb . -Original Message- From: Luis Roman via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, June 10, 2015 9:57 AM To: cookinginthedark@acbradio.org; Colleen Chandler Subject: Re: [CnD] Test good morning, pretty strange there isn't more going on... Peace Luis -Original Message- From: Colleen Chandler via Cookinginthedark Sent: Wednesday, June 10, 2015 9:54 AM To: cookinginthedark@acbradio.org ; Debbra Piening Subject: Re: [CnD] Test I think it's just quiet. ___ 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
Just testing to see if we're still up and running. Hopefully the list is just quiet. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request
If you use Bookshare, you might look there for a book called "Icebox Cakes." According to this book, these are made by layering graham crackers, vanilla wafers orNabisco cookies with pudding or jello and/or flavored whipped cream. You can add layers of fruit, bananas, berries, etc., chill till firm and often just serve from the pan. This could be something really nice for the summer! -Original Message- From: Nancy and Gary via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 01, 2015 6:45 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Request Hi, Today a group of us from our church went and ate at this barbecue place. For dessert I got this graham cracker pudding which was vanilla and chocolate pudding and graham crackers and I'm not sure what else was in it. Does anyone have a recipe that might sound like what I'm describing? It was so yummy. Thanks. Nancy Williams 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
Re: [CnD] The RangeMate is pretty handy, sometimes
I bought one recently from QVC but haven't had a chance to try it yet. I'm glad to see that people like it so well. Think I'll take a look at the website. -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 29, 2015 12:02 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] The RangeMate is pretty handy, sometimes Hi, Alex. My mom got me one of these from QVC, only it's round and has a silicone insert I can use to steam veggies. There's also a 4 cavity silicone muffin pan that comes with it. So far I really like mine. I've made meat loaf, hamburgers, several types of chicken and have steamed vegetables with no problem. It is tricky to figure out cooking times, even though the microwave wattage used in their manual is an 1100 watt and that's the same as mine, so there's been some trial and error. Still, it does a good job with browning things and you really can make a grilled chese that's crispy on both sides. You'd never know it was cooked in a microwave. Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: "Alex Hall via Cookinginthedark" To: Sent: Friday, May 22, 2015 4:49 PM Subject: [CnD] The RangeMate is pretty handy, sometimes Hi all, My grandmother is constantly buying random things she sees on TV that will "help" me in the kitchen. Very rarely do they prove to be anything more that Ebay fodder, but there are exceptions. The RangeMate (www.rangemateusa.com) is one. It claims to let you cook hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in the microwave. Aside from flipping halfway through, you need only put the item in, put the lid on, and nuke it. I was skeptical, but I have to admit that I've had success so far. My hamburger was good, my grilled cheese nicely done, my quesadillas (once I got the cooking time down) quite tasty… I expected a different taste or texture, in the same way food in a slow cooker can taste more steamed than one would like. This wasn't the case, though. The website lists a lot more recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet. The RangeMate is a large rectangle made from plastic. The long sides are slightly convex and sport small handles. Inside, you have a grill pan, complete with the ridges that will give things grill marks. The plastic sides extend above the pan a few inches, until terminating in a rubber ring that goes around the inner perimeter. The lid, which has a knob-like handle on top, rests on that rubber. It just sits there, no locking mechanism or anything. Once you put your food on the pan and put the lid on, you place the entire contraption in the microwave and hit 'Start'. As I said, you'll have to flip your meal partway through cooking; the small size of the RangeMate can make this a bit of a challenge, but I doubt most people would have a problem. If you've been considering one of these, or have never heard of it, my personal--and still somewhat limited--experience is that this thing does what it says on the box. Give it a try, especially if you have a glass-topped stove or can never get the timing right when cooking something in a pan. -- 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
Re: [CnD] Single Kay cup coffee brewers
If I were going to buy a single-cup brewer, I'd probably get the Bunn. I've had their full-sized brewers for years and they've always held up well. You can use regular coffee with them also. -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, May 27, 2015 7:44 AM To: [cookinginthedark@acbradio.org]; Debbie Deatherage Subject: Re: [CnD] Single Kay cup coffee brewers I was not aware that there are other cake up Brewers like the Kahrig. I think the Kahrig has gotten too popular and now I hear their new one is not a good one. Teresa MullenSent from my iPhone > On May 26, 2015, at 11:26 PM, Debbie Deatherage via Cookinginthedark > wrote: > > > > Sent from my iPhoneHello, > We are thinking of trying another kay cup brewer besides Keurig. We like the > Keurig but find they don't hold up. We have looked in to Mr. Coffee and > Hamilton Beach Flex brew. Does anyone have experience with either one? > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice.
Hot chocolate and brown rice, now there's an idea! -Original Message- From: Nicole Massey [mailto:ny...@gypsyheir.com] Sent: Friday, May 08, 2015 10:03 AM To: cookinginthedark@acbradio.org; 'Debbra Piening' Subject: RE: [CnD] Cooking Brown Rice. The same amount -- 2 cups for a cup of white rice, 3 cups per cup of brown rice. Any liquid with about the same consistency can replace water, though I haven't tried some of the more exotic options like hot chocolate or fruit juices. > -Original Message- > From: Debbra Piening via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, May 08, 2015 9:52 AM > To: cookinginthedark@acbradio.org; 'Penny Reeder'; 'ellen telker' > Subject: Re: [CnD] Cooking Brown Rice. > > If using chicken broth instead of water and bouillon, what amount would > you use? > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, May 08, 2015 7:01 AM > To: cookinginthedark@acbradio.org; ellen telker > Subject: Re: [CnD] Cooking Brown Rice. > > Hi Ellen, Here it is from all the way back in 2003! Wow! > I have made brown rice this way, and it turns out well (for brown > rice...)! I still prefer white, but this works. I have made it with > only water, with the bouillion concentrate from Trader Joe's, and with > boxed chicken broth. Enjoy! > Penny > Sounds like a good way to cook it. LaWanda At 03:44 PM 9/7/03 -0400, > you > wrote: > >Hello Everyone, > >This past year I learned of a way to fix Brown Rice that is wonderful. > >I guess it would work well with other kinds. I know that I didn't > >always like Brown Rice, and this makes it so much better. > > > >I start with a 2 quart casserole. I use 2 cups of brown rice, 4 cups > >of boiling water, 2 large Chicken Bullion cubes (can use Chicken Broth > >instead of water and Bullion instead) > > > >(These amounts can be varied of course. If you want a smaller amount. > >Just remember that it's twice the amount of water per amount of rice. > > > >Dissolve the Bullion into the hot water. Put the rice in the > casserole > >dish, and pour the water over it. Add whatever you want, such as > >chopped onions, garlic, any other spices you like. Put either a stick > >of butter onto (I sometimes use Smart Balance) Just put it on top and > >cover. Bake in a 350 oven for approximately 70 minutes. Turn oven off > >and let it sit for a few minutes until there is no longer excess > liquid. > >This can easily be reheated in desired portions. It's delicious! > >Enjoy! > > > > > >--Debbie Hazelton > >Live The Light Within You!!! > >IntoItions Sanctuary Inc. > >Check out our new web site! > >http://www.intoitions.org > >We spell our name differently, so why not add us to your Favorites > list > >so you can visit us often! > > > >Get your own Voice Conferencing Room: > >http://www.ivocalize.com/p/?a=Affiliate_Debbie_Hazelton&r=0 > > > > > > > >-Original Message- > >From: Shelley Proulx [mailto:shelley.pro...@verizon.net] > >Sent: Sunday, September 07, 2003 2:36 PM > >To: Cooking in the DArk > >Subject: Cooking n Dark Lasagna Recipe from Shelley's dad > > > > > >Hi everyone, > > > >Been having trouble w/ my email for the last 24 hrs... finally > fixed... > >server problems at Verizon... Here's the Lasagna recipe I said I'd > >send... was a big hit at my birthday parties since 1975! :) It has > >changed some due to my family's desire to cut back on the fat and > such, > >but I figured if you're going to celebrate, why not eat the way you > >want! :) > > > >INGREDIENTS: > > > > * 2 lbs lasagna noodles (cooked) (Eggbows are easier) > > * 2 lbs ricotta cheese > > * 2 eggs > > * 4 cups spaghetti sauce > > * 1 lb mozzarella cheese > > * 4 tablespoons grated cheese > > * 1 1/2 teaspoons salt > > * 1/2 teaspoon pepper > > * dash of parsley > > > >DIRECTIONS: > > > >1. Mix eggs and ricotta and season to taste with salt, pepper and > >parsley > >2. Grease 11" x 16" baking dish and cover bottom with a layer of > > lasagna noodles > >3. Cover with sauce, then ricotta mixture, then slices of > mozzarella > >4. Sprinkle with grated cheese > >5. Cover with layer of noodles and continue alternating mixtures > > until all ingredients are used up > >6. Ba
Re: [CnD] Cooking Brown Rice.
If using chicken broth instead of water and bouillon, what amount would you use? -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 08, 2015 7:01 AM To: cookinginthedark@acbradio.org; ellen telker Subject: Re: [CnD] Cooking Brown Rice. Hi Ellen, Here it is from all the way back in 2003! Wow! I have made brown rice this way, and it turns out well (for brown rice...)! I still prefer white, but this works. I have made it with only water, with the bouillion concentrate from Trader Joe's, and with boxed chicken broth. Enjoy! Penny Sounds like a good way to cook it. LaWanda At 03:44 PM 9/7/03 -0400, you wrote: >Hello Everyone, >This past year I learned of a way to fix Brown Rice that is wonderful. >I guess it would work well with other kinds. I know that I didn't >always like Brown Rice, and this makes it so much better. > >I start with a 2 quart casserole. I use 2 cups of brown rice, 4 cups of >boiling water, 2 large Chicken Bullion cubes (can use Chicken Broth >instead of water and Bullion instead) > >(These amounts can be varied of course. If you want a smaller amount. >Just remember that it's twice the amount of water per amount of rice. > >Dissolve the Bullion into the hot water. Put the rice in the casserole >dish, and pour the water over it. Add whatever you want, such as >chopped onions, garlic, any other spices you like. Put either a stick >of butter onto (I sometimes use Smart Balance) Just put it on top and >cover. Bake in a 350 oven for approximately 70 minutes. Turn oven off >and let it sit for a few minutes until there is no longer excess liquid. >This can easily be reheated in desired portions. It's delicious! >Enjoy! > > >--Debbie Hazelton >Live The Light Within You!!! >IntoItions Sanctuary Inc. >Check out our new web site! >http://www.intoitions.org >We spell our name differently, so why not add us to your Favorites list >so you can visit us often! > >Get your own Voice Conferencing Room: >http://www.ivocalize.com/p/?a=Affiliate_Debbie_Hazelton&r=0 > > > >-Original Message- >From: Shelley Proulx [mailto:shelley.pro...@verizon.net] >Sent: Sunday, September 07, 2003 2:36 PM >To: Cooking in the DArk >Subject: Cooking n Dark Lasagna Recipe from Shelley's dad > > >Hi everyone, > >Been having trouble w/ my email for the last 24 hrs... finally fixed... >server problems at Verizon... Here's the Lasagna recipe I said I'd >send... was a big hit at my birthday parties since 1975! :) It has >changed some due to my family's desire to cut back on the fat and such, >but I figured if you're going to celebrate, why not eat the way you >want! :) > >INGREDIENTS: > > * 2 lbs lasagna noodles (cooked) (Eggbows are easier) > * 2 lbs ricotta cheese > * 2 eggs > * 4 cups spaghetti sauce > * 1 lb mozzarella cheese > * 4 tablespoons grated cheese > * 1 1/2 teaspoons salt > * 1/2 teaspoon pepper > * dash of parsley > >DIRECTIONS: > >1. Mix eggs and ricotta and season to taste with salt, pepper and >parsley >2. Grease 11" x 16" baking dish and cover bottom with a layer of > lasagna noodles >3. Cover with sauce, then ricotta mixture, then slices of mozzarella >4. Sprinkle with grated cheese >5. Cover with layer of noodles and continue alternating mixtures > until all ingredients are used up >6. Bake in 350 degree oven 30 to 40 minutes > >Notes: Makes 8 servings > > And, Another: Baked brown rice 1 tablespoon butter 1 small onion, finely chopped 1/2 cup chopped walnuts 1 tablespoon sesame oil 2 1/2 cups chicken, beef or vegetable broth, heated to boiling 1 cup brown rice Heat oven to 400 degrees. In a skillet, melt butter. Add onions and nuts and saut until onions are soft, about 5 minutes. Pour heated broth into an oven-proof casserole dish with a tight-fitting lid. Stir in sesame oil, rice, sauted onions and nuts. Cover and bake 50 minutes to 1 hour or until rice is tender and liquid is absorbed. Fluff with a fork. Makes 4 servings. Source: Noel Applebaum On 5/8/15, ellen telker via Cookinginthedark wrote: > This is a recipe that was posted on this list a while ago when someone was > looking for recipes using canned tuna or salmon. I made it last weekend and > > I liked it. I didn't have a can of salmon so I just put several pieces of > thawed frozen salmon on top of the rice in my casserole dish and covered it. > > I added some onion, tarragon and thyme and I'll bet curry would have been > good too. A long time ago someone posted a recipe for making rice in the > oven which I have lost, and if someone has it that might help you too. Good > > luck! > Salmon and Brown Rice Bake > > > Yield: 4 Servings > > > > 1 (10 oz) pkg corn; frozen > > 1 (6 1/2 oz) can salmon; drained > > 3/4 cup brown rice > > 2/3 cup water > > 2 tbsp green onion; sliced > > 1/2 tsp low sodium chicken bouillon > > 1/4 tsp dried dill weed > > 1/
Re: [CnD] Frustrations in the kitchen sometimes, and Blueberries
Knowing how much I love blueberries, if any of them drop, I'm apt to wash them off and eat them. I'm also a great one for scattering coffee beans--crunch! Deb -Original Message- From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, May 02, 2015 9:03 AM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Frustrations in the kitchen sometimes I'm really surprised that when this topic was discussed a while back, nobody mentioned my biggest problem. That is dropping and/or knocking things over. I always try to put the lids back on things when they are not actually in use, but I do fear knocking the thing over while I'm reaching for the lid to put back on. Fortunately, I am not a coffee drinker so I do not knock mugs over unless they are my reader's when I'm reaching to hand her something. Sighted people have this problem to some extent too, because my reader says that from actual experience the worst things to drop are blueberries. Isn't it fun to think you have them all, and then later when you've forgotten all about them, you step on one so you have a blue spot on the floor and your footwear. Cherry tomatoes and grapes are second and third in line. And have you had the pleasure of trying to clean up spilled salad dressing or oil? What brings this up is that this morning I knocked over my container of pistachios while I was nibbling on a few. Well, first I had to put my guide dog in her crate, and my pet dog outside because my guide dog is a lab so she thinks vacuum cleaner is in her job description. Then I crawled around for about 15 minutes picking up pistachios. I actually did very well because when the dogs were allowed back, I only heard about 8 or 9 crunches. I hope this gives you all a good laugh because I really don't think I am the only one who has this problem so I think you can sympathize and maybe elaborate on the subject. And I might as well ask a question. If something like a blueberry, pistachio or tomato falls on the floor but has not been squashed, do you throw it out or do you wash it of and use it? Ellen and the animals who like living here because sometimes they get unexpected snacks - Original Message - From: "Charles Rivard via Cookinginthedark" To: ; "Dale" Sent: Friday, January 30, 2015 10:28 PM Subject: Re: [CnD] Frustrations in the kitchen sometimes >I really got to razz my sighted Mom once when she put liquid smoke into a >double batch of oatmeal raisin cookies instead of vanilla. Let's just say >that they certainly had a unique flavor?? > > --- > Be positive! When it comes to being defeated, if you think you're > finished, you! really! are! finished! > - Original Message - > From: "Dale via Cookinginthedark" > To: ; "Jeri Milton" > Sent: Friday, January 30, 2015 1:12 PM > Subject: Re: [CnD] Frustrations in the kitchen sometimes > > >> Losing something you just had in your hand a second ago will drive you >> crazy! >> "Where did I put it?" I have asked myself a million times it seems. >> >> It especially gets on my nerves when we have to stop recording a Cooking >> in the Dark show so I can find what I just had in my hand... >> >> To help me keep my blood pressure down, I have tried to teach myself to >> put things back where they go after I have used them >> I am still trying to teach myself this. >> Getting better but I did lose the hot sauce today... >> >> I have taught myself to lean my cooking utensil, spoon, spatula, tongs, >> etc, in the sink... >> actually I lean them in the front left and corner of my sink. >> That way when I need to grab the utensil, I always know where they are... >> Keep on trucking Jerry! >> Heck, once when I was making a meat loaf, I accidentally added a package >> of vanilla pudding...I thought it was my bag of onion and mushroom soup >> mix... >> Anyway, that meat loaf was sweet and it was orange! I did not figure out >> why it was that way until after dinner...my wife still won't let me live >> that one down ! (grin) >> Dale >> Campbell >> Owner- Cooking In The Dark List >> Cooking In The Dark Home Cook >> >> >>>Hi all. >>>So sometimes when Im cooking, I forget where I set things down like the >>>garlic or a bottle of sauce. The other day I was frying some corn taco >>>shells and kept losing the tongs. Sometimes...or most of the time the >>>kids will need me for something and I get distracted. Does this happen to >>>any of you? >>> >>>Jeri >>> >>> >>>Sent from jeri's 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
Re: [CnD] If you're ordering cooking equipment, etc.
I usually just call the post office and request a redelivery for a day when I know I will be home. That usually works! -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 21, 2015 7:26 PM To: cookinginthedark@acbradio.org; 'brenda mueller' Subject: Re: [CnD] If you're ordering cooking equipment, etc. They always leave my packages on the porch, and if I'm lucky they'll do a ring and run, but often they don't even ring the doorbell. And my friends in apartments often get a note that their package is left with the staff at the office. > -Original Message- > From: brenda mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 21, 2015 7:21 PM > To: cooking in the dark; ed mueller; customer_serv...@gevalia.com; > upsserv...@ups.com > Subject: [CnD] If you're ordering cooking equipmet, etc. > > If you use UPS to order your cooking equipment, there's an agreement > with your local postoffice. The person may try to put > it in your mailbox. In my case, that's a couple of blocks away. > I've been trying to get a coffee shipment from Gevalia for days. > I'd recommend that we switch to FEDEX, so that our orders come to our > doors. When I've paid for delivery, I expect that delivery to come to > my door. > > What if the box of your shipment doesn't fit in your mailbox? > Well, it goes back to the postoffice. > > > Enjoy paying cab fare or bus fare to get your order, for us blind > people. In my case, that could be as much as $16.00. > > > Brenda Mueller > > ___ > 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] Butterscotch Brownies, Repost for Clarification
Butterscotch Brownies The butterscotch flavoring in these brownies comes from the combination of butter and dark brown sugar, no chips or other flavoring needed. 1/3 cup butter 1 cup dark brown sugar 1 egg 1/4 tsp salt 3/4 cup flour 1 tsp baking powder 1/2 tsp vanilla 1/2 cup chopped nuts Melt butter and add brown sugar; cream thoroughly. At this point, you have butterscotch. Beat in egg, and add salt, flour and baking powder. Mix well. Add vanilla and nuts. Mix until blended. Pour into greased 8-inch square pan, and bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar while warm. Cut into squares. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butterscotch Brownies
The butterscotch is in the combining of butter and brown sugar. -Original Message- From: Teresa Mullen [mailto:teresamulle...@gmail.com] Sent: Tuesday, April 21, 2015 6:57 PM To: ; Debbra Piening Subject: Re: [CnD] Butterscotch Brownies Where does the butterscotch come in with this recipe? Teresa MullenSent from my iPhone > On Apr 21, 2015, at 7:49 PM, Debbra Piening via Cookinginthedark wrote: > > Butterscotch Brownies > > > > 1/3 cup Butter > > 1 cup dark brown sugar, packed > > 1 egg > > 1/4 tsp salt > > 3/4 cup flour > > 1 tsp baking powder > > 1/2 tsp vanilla > > 1/2 cup chopped nuts > > > > Melt the butter; add remaining ingredients. Stir well; pour into greased > 8-inch square pan. Bake at 350 degrees for 25 minutes. Cut into squares. > Sprinkle with powdered sugar while warm. > > ___ > 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] Butterscotch Brownies
Butterscotch Brownies 1/3 cup Butter 1 cup dark brown sugar, packed 1 egg 1/4 tsp salt 3/4 cup flour 1 tsp baking powder 1/2 tsp vanilla 1/2 cup chopped nuts Melt the butter; add remaining ingredients. Stir well; pour into greased 8-inch square pan. Bake at 350 degrees for 25 minutes. Cut into squares. Sprinkle with powdered sugar while warm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] subscribe
I think there is some confusion as to who is to unsubscribe. She has a message about subscribing as well. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 21, 2015 3:46 PM To: cookinginthedark@acbradio.org; Louise Ervin Subject: Re: [CnD] subscribe To unsubscribe, follow the moderator's instructions, also found in the list guidelines. Sending a request to unsubscribe to the list will not work. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Louise Ervin via Cookinginthedark" To: "Post" Sent: Tuesday, April 21, 2015 2:57 PM Subject: [CnD] subscribe > > > ___ > 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] frosting cakes
I've heard it also helps to freeze the layers before frosting so you have a firmer surface to work with. I've never done this, but it makes sense. Another thing to try is frosting the sides first, working from the bottom up, and then placing frosting on the top center and spreading to the rim which has built up from frosting the sides. Use a thin spatula to smooth and swirl, as Regina mentioned before. Deb -Original Message- From: Lenore Koszalinski via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 20, 2015 10:18 PM To: cookinginthedark@acbradio.org; ?'Louise Ervin Subject: Re: [CnD] frosting cakes I I will poor the rfrosting over the cake in the middle and use a butter knife. Lenore -Original Message- From: Louise Ervin via Cookinginthedark Sent: Monday, April 20, 2015 12:35 PM To: Post Subject: [CnD] frosting cakes I need tips on how a blind person frosts cakes, thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana Frosting
Banana Frosting Place 1/2 bux powdered sugar, 1 mashed banana, juice of one lemon 2 tbsp melted butter in bowl and beat until blended. Blend in 1/2 cup chopped pecans. Enough frosting for a 2-layer cake. -Original Message- From: Louise Ervin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 18, 2015 5:09 PM To: Post Subject: [CnD] banana nut cake I am looking for a recipe for banana nut cake using buttermilk. Have tried to look on internet but am not good with computers and am getting nowhere fast. ___ 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] Banana Nut Cake with Buttermilk
Banana Nut Cake 1 1/2 cups sugar 1/2 cup shortening 2 eggs, beaten 3 ripe bananas, mashed 2 cups flour 1 tsp soda 4 tbsp buttermilk 1 tsp vanilla 1/2 cup pecans Preheat oven to 325 degrees. Grease 2 layer pans or loaf pan. Cream shortening and sugar until fluffy. Add beaten eggs and mashed bananas. Sift flour and soda, and add to the banana mixture; add buttermilk, vanilla and pecans. Bake for 25 minutes for layer pans, or 40-45 minutes for loaf pan. Frost as desired. -Original Message- From: Louise Ervin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 18, 2015 5:09 PM To: Post Subject: [CnD] banana nut cake I am looking for a recipe for banana nut cake using buttermilk. Have tried to look on internet but am not good with computers and am getting nowhere fast. ___ 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] spaghetti questions
I don't cook pasta all that often, but when I do, I use a colander that is large enough that it would probably be pretty hard to miss. If I didn't have this, though, I'd probably use one of those pots, too. I'm all for using whatever gadget works, and obviously, they're not only for blind people! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Saturday, January 24, 2015 1:15 AM To: cookinginthedark@acbradio.org; 'Penny Reeder' Subject: Re: [CnD] spaghetti questions I have one, too, from Sears, had it for years, use it now and again. Let's be fair about this. we all have different levels of cooking experience, and some feel far safer using the special pot, holding up the insert to drain, rather than taking a pot full of pasta and boiling water to the sink and pouring the contents in a strainer. some are afraid of getting burned, and safety is the name of the game. remember, more than one way to get to Robinhood's barn! smiles. I really do enjoy mine. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Penny Reeder via Cookinginthedark Sent: Friday, January 23, 2015 8:10 PM To: cookinginthedark@acbradio.org; Alex Hall Subject: Re: [CnD] spaghetti questions Hi Alex and others, My pasta pot is one of the best investments I ever made. It's great for pasta - also for shrimp boils (with shrimp, potatoes & corn all cooked together in the same pot, and for innumerable other large cooking tasks, and it's so much safer to lift the colander out of the pot, let it drain back into the pot and then pour the pasta into a waiting bowl than to try to do this over the sink! I got mine many years ago at Costco, and I'm pretty sure that Dale sells them at Blind Mice Mart. Penny On 1/23/15, Alex Hall via Cookinginthedark wrote: > Getting the pasta into the strainer has always been a challenge for > me. An insert that I can just lift up and that would already have my > pasta, but let the water drain, actually sounds like a really handy > thing for me. This might not be what you're talking about, but if it > is, I can actually see a use for it. If you have tips on not getting > noodles outside your colander, please share them. As I said, I've always had trouble with that. >> On Jan 23, 2015, at 8:39 PM, brenda mueller via Cookinginthedark >> wrote: >> >> Look, guys, >> >> You don't need all this fancy stuff. You just bring the water to a >> boil, drop the broken up spaghetti in the pan, and test it with a >> fork. Now while you're waiting, get out your strainer. When the >> spaghetti is the right consistency, put it in your strainer, How do >> you know when it's right? You catch a spaghetti with a fork and taste >> it, of course. and go from there. It shouldn't take much more than >> five minutes or so for cooking. Pasta pot? give me a break. I >> haven't waisted my time buying one. >> Brenda Mueller >> >> >>> - Original Message - >>> From: Paula and James Muysenberg via >> Cookinginthedark>> To: cookinginthedark@acbradio.org, Nicole Massey >> >> Date sent: Thu, 22 Jan 2015 09:43:18 -0600 >>> Subject: Re: [CnD] spaghetti questions >> >>> Hi, all, >> >>>My name is Paula. I just joined yesterday, and am looking >> forward >>> to learning from everyone. I've already gleaned some great tips >> on >>> cooking spaghetti from y'all, even though I've been preparing it >> for years. >> >>>I want to mention to Leslie, that if you have difficulty >> cutting up >>> cooked spaghetti, as I do, you can break up the pasta before you >> cook >>> it. I get a few spaghetti noodles in my hands, hold them over a >> bowl or >>> plate, and break them into two or three pieces. You can do this >> while >>> your water is heating. It doesn't take long, even if you're >> making a lot >>> of pasta, because you can break up severl at once. >> >>> Paula >> >>> On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote: I was told by the ex-boyfriend of a friend of mine, who was >> wrong in just about everything else, that to measure spaghetti in >> terms of number of people you grab a bunch of spaghetti in your >> dominant hand, with your thumb and index finger circling the pasta. >> If the ring puts your fingernail at the first joint of your thumb >> that's pasta for one, the second joint is pasta for two, and the end >> of your thumb is pasta for three. I've found this works well. Some >> may say that this varies depending on how big your hands are, but the >> assumption is that the smaller the hands the smaller the appetite, so >> you may want to vary it a bit, deciding if you want a loose or tight hold on the pasta. The pasta pot uses less water than you think it does, so trend >> your water level down a bit. Don't put oil in the water, as it'll >> prevent the sauce from stic
Re: [CnD] I'm so happy to be on the list again
Welcome back, Jeri, the list has been a bit quiet lately, but hopefully it will pick up soon. Deb Piening -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton via Cookinginthedark Sent: Tuesday, January 20, 2015 6:57 AM To: cookinginthedark@acbradio.org Subject: [CnD] I'm so happy to be on the list again Hi everyone. I use to be on this list a while back and Im so glad to be back. Can't wait to exchange recipes and idea's again! My husband and I love love love cooking. Jeri Sent from jeri's 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] Frozen fish
I would definitely try to get the package directions. I've seen some which say to preheat the oven to as much as 425 degrees. I suspect much has to do with whether the fish is battered. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, December 14, 2014 11:51 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Frozen fish 350 for 20 to 30 minutes might be a ballpark figure, but I would follow the directions on the package if you can obtain them. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "sayegh.mary--- via Cookinginthedark" To: Sent: Sunday, December 14, 2014 11:28 AM Subject: [CnD] Frozen fish > How long and what temperature do I cook frozen fish? I'm thinking of > putting them in foil packets and baking them. > Mary > > 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
Re: [CnD] (no subject)
I automatically delete messages without subject lines. I wonder how many important or valuable things I've missed. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Saturday, December 06, 2014 8:32 AM To: cookinginthedark@acbradio.org; Steve Stewart Subject: Re: [CnD] (no subject) Good thing you sent that reminder. I always figure that if there's no subject line, it must not be of enough importance for the author to tell us what is about to be discussed. The only reason I checked this one was the author of the message I replied to. I had automatically deleted the original because there was no subject line. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Steve Stewart via Cookinginthedark" To: ; "gail johnson" Sent: Saturday, December 06, 2014 3:38 AM Subject: Re: [CnD] (no subject) please put what ever kind of recipe this is in subject line. Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: gail johnson via Cookinginthedark Sent: Saturday, December 06, 2014 2:19 AM To: cookinginthedark@acbradio.org Subject: [CnD] (no subject) Organic Turkey Dog treats Ingredients: 1 lb. ground organic turkey 1 cup cooked organic brown rice 1/4 cup organic carrot, grated 1 tsp dried organic basil leaves 1 tsp dried organic oregano 1/8 cup dried organic parsley 1/2 cup organic tomato sauce, no salt added Instructions: 1.Preheat oven to 350° F. 2.Mix all ingredients together in a medium bowl. You may want to use your hands to thoroughly combine the ingredients. 3.Spoon the mixture into a 8" x 4" loaf pan. Lightly press mixture into the pan. 4.Bake for 50 minutes. 5.Let cool on a wire rack completely before cutting or serving. Storing: As with most dog treat recipes with meat, you will need to keep them refrigerated. About 1 week in the refrigerator and 3 months in the freezer will keep them fresher longer. Tips & Techniques Cut the slices into bite sized pieces appropriate for the size of your dog. Use this same recipe but roll the mixture into little balls or use a cookie scooper for uniform sized turkey meatballs. Bake them on a lightly spayed cookie sheet for about 15 minutes. You will need to check them often as the cooking time will vary along with the size of the meatballs. Feel free to try other vegetables in place of the carrots. This turkey meatloaf would be just as good with a 1/4 cup of peas or even green beans. ___ 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] Cookie Stamps
Hello, all, I have A small collection of cookie stamps which I'd like to start using this year. Having never used them before, I'd be interested to know if anyone has any experience and could pass along pointers (recipes, techniques, etc.) for using cookie stamps. Thanks so much. Deb ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] beef and beer (found on the Internet)
My thoughts exactly. I've seen a number of recipes on the internet, not all of which require browning and such before putting into the crock pot. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, November 10, 2014 2:02 PM To: cookinginthedark@acbradio.org; 'Andrew Niven' Subject: Re: [CnD] beef and beer (found on the Internet) You know, precooking in the microwave would also help to reduce fat content, as you wouldn't need butter then to sauté them. Good idea. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Andrew Niven via Cookinginthedark > Sent: Monday, November 10, 2014 2:00 PM > To: cookinginthedark@acbradio.org; Charles Rivard > Subject: Re: [CnD] beef and beer (found on the Internet) > > Hi Charles. > I think browning of the beef in this recipe is purely optional. From > reading it, I feel the recipe will work just fine even without > browning. A tip one of our cookery writers put into one of her books > is to precook onions and/or garlic for a couple of minutes in the > microwave before adding them to the crockpot. > Cheers > Andrew > > On 11/11/2014 8:39 a.m., Charles Rivard via Cookinginthedark wrote: > > A personal note: I would not use this crock pot recipe, because it > > involves using the stove top, which I am lousy at. I don't care for > > recipes in which you must use other than the crock pot if it is a > > crock pot recipe. I would rather have the crock pot do the cooking > > than having to cook something and then put it into the crock pot. > > > > Also, note that I had to do a lot of cleaning up of this recipe. I > > refuse to just copy and paste from Internet recipes. I want to send > > clearly written recipes. > > > > > > crock pot beef and beer > > > > Serves 4 to 6. > > > > Total Time: 8 hours > > Prep Time: 30 minutes > > Cook Time: 8 hours > > > > > > Ingredients: > > 2 cups of beer > > 3 lbs boneless beef chuck roast > > 1/2 cup plain flour > > 2 -3 tablespoons butter, divided > > 2 onions, sliced > > 2 garlic cloves, crushed > > 1 tablespoon tomato paste > > cayenne or crushed red pepper flakes (optional) > > 2 bay leaves > > salt and pepper > > > > Directions: > > > > 1. Add the beer to the crock pot, turn the control to high. > > > > 2. Cut the beef into cubes, coat with the flour and brown in half of > > the butter, you might have to do this in batches. > > > > 3. Transfer the browned beef to the crock pot. > > > > 4. Using the rest of the butter brown the onions, add garlic, tomato > > puree and cayenne if using. > > > > 5. Add to the crock pot together with the bay leaves and salt and > > pepper. > > > > 6. Now turn the crock pot to low and cook for 6 to 8 hours, until > the > > beef is tender. > > > > 7. If you want to thicken the sauce add about 2 tablespoons of flour > > made into a paste, about 30 minutes before the end of the cooking > > time, stir that in, you will have to turn the crock pot on high for > this. > > > > --- > > 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
Re: [CnD] beef and beer recipe - Re: Beer Butt Chicken
Great thought, but given that I got it back in about 1976, I doubt it. I'll just have to look elsewhere. -Original Message- From: Charles Rivard [mailto:wee1s...@fidnet.com] Sent: Monday, November 10, 2014 12:57 PM To: cookinginthedark@acbradio.org; Debbra Piening Subject: beef and beer recipe - Re: [CnD] Beer Butt Chicken A thought: Could the booklet be found online by Googling for the user's guide for the brand and model of your crock pot? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Debbra Piening via Cookinginthedark" To: "'Dale'" ; Sent: Monday, November 10, 2014 12:51 PM Subject: Re: [CnD] Beer Butt Chicken > The little booklet that came with my crock pot years ago had a beef and > beer > recipe that was outstanding. Of course, I've lost the book over the > years, > so that means the recipe is gone also. So sad; it would be wonderful > during > these cold months. > > > > From: Dale [mailto:cookinginthed...@att.net] > Sent: Monday, November 10, 2014 9:51 AM > To: cookinginthedark@acbradio.org; Debbra Piening > Subject: Beer Butt Chicken > > > > We usually do this on the grill or smoker, but this one I did in the > oven. > I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose > Budweiser. > Lower your oven rack to its lowest point. > Preheat your oven to 250 F. > > I removed the organs from the bird's cavity and wash it under running > water. > I salted and peppered the cavity > and I next separated the skin and used a little of my favorite dry rub on > the breast meat of the bird. > Then after pressing the skin back down, I rubbed a little olive oil on it. > Ready for salt and pepper and a little Adobe too. > The oven was preheated at 250 degrees F and was ready to receive the bird! > . > Now with the bird seasoned and ready to go, I opened the beer and put it > in > the birds cavity, open end up... > I transferred the bird and its beer to a 10 by 13 baking pan, and with the > bird standing upright on the beer, > slowly and gently placed the bird in the oven... > it looked like it was standing in the oven! > I baked it for 3 and a half hours. > I checked the temperature of the bird's thigh and my talking cooking > thermometer gave me a temp of 181 F. > Perfect1 > I pulled the bird out and let him rest for a few minutes...probably about > 10. > My wife said it looked delicious standing there! > I lifted the bird up and at the same time pulled down on the beer can. > Be careful, the can is a little hot and so is the beer that is still in > the > can. > With the beer removed, we practiced our Thanksgiving Turkey carving on > it > and it was delicious! > > ___ > 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] Beer Butt Chicken
The little booklet that came with my crock pot years ago had a beef and beer recipe that was outstanding. Of course, I've lost the book over the years, so that means the recipe is gone also. So sad; it would be wonderful during these cold months. From: Dale [mailto:cookinginthed...@att.net] Sent: Monday, November 10, 2014 9:51 AM To: cookinginthedark@acbradio.org; Debbra Piening Subject: Beer Butt Chicken We usually do this on the grill or smoker, but this one I did in the oven. I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose Budweiser. Lower your oven rack to its lowest point. Preheat your oven to 250 F. I removed the organs from the bird's cavity and wash it under running water. I salted and peppered the cavity and I next separated the skin and used a little of my favorite dry rub on the breast meat of the bird. Then after pressing the skin back down, I rubbed a little olive oil on it. Ready for salt and pepper and a little Adobe too. The oven was preheated at 250 degrees F and was ready to receive the bird! . Now with the bird seasoned and ready to go, I opened the beer and put it in the birds cavity, open end up... I transferred the bird and its beer to a 10 by 13 baking pan, and with the bird standing upright on the beer, slowly and gently placed the bird in the oven... it looked like it was standing in the oven! I baked it for 3 and a half hours. I checked the temperature of the bird's thigh and my talking cooking thermometer gave me a temp of 181 F. Perfect1 I pulled the bird out and let him rest for a few minutes...probably about 10. My wife said it looked delicious standing there! I lifted the bird up and at the same time pulled down on the beer can. Be careful, the can is a little hot and so is the beer that is still in the can. With the beer removed, we practiced our Thanksgiving Turkey carving on it and it was delicious! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oops disaster for long-time cook
Sounds good! Could you post her recipe, minus the chocolate syrup? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Monday, November 10, 2014 7:59 AM To: cookinginthedark@acbradio.org; Vicki Subject: Re: [CnD] Oops disaster for long-time cook OK; here's more encouragement for all you new cooks. I was making some baked beans for a church event a few weeks ago. I was following my mom's recipe. She uses catsup, mustard, brown sugar and (I think) worcestershire sauce. Anyway, I grabbed a flat bottle which I assumed contained mustard and stirred it into the beans. I smelled it and then tasted it noticing that something was odd about the mixture. To my horror, I discovered that I had used chocolate syrup in place of the mustard. OOPS!!! Fortunately, we were able to add mustard and the beans were not that bad. Becky -Original Message- From: Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 10:50 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: keysfore...@comcast.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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oops disaster for long-time cook
Oh, my, that would have been an interesting sauce. Hope you were able to remake in time. Yes, it's happened to us all! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 9:51 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: keysfore...@comcast.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] baking chicken
Very well said, indeed! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Saturday, November 08, 2014 1:34 PM To: cookinginthedark@acbradio.org; 'Kimsan' Subject: Re: [CnD] baking chicken I usually bake at 350 for an hour. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimsan via Cookinginthedark Sent: Saturday, November 08, 2014 12:45 PM To: Cookinginthedark@acbradio.org Subject: [CnD] baking chicken What is the norm for baking chicken and what temperature needs to be used. My thing is ok, do I leave it for 30 minutes on 400? 20 minutes etc? I am aware there are different types to bake, so lets just generalize it and cover all aspects of chicken; however, I mainly like to bake drum sticks and breasts. Thank you. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell ___ 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] Intro and Looking for Accessible All-in-One Grind/Brew Coffee Maker
That's what I use; you just hold down the button until you have the grind consistency you want. Works just fine for me, but then I like having separate devices. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Monday, November 03, 2014 8:52 AM To: cookinginthedark@acbradio.org; Christine Szostak Subject: Re: [CnD] Intro and Looking for Accessible All-in-One Grind/Brew Coffee Maker Hello, My husband uses a coffee grinder. It is not designed for the blind, but I think it is pretty simple to use. Debbie d Sent from my iPhone > On Nov 2, 2014, at 8:43 PM, Christine Szostak via Cookinginthedark wrote: > > HI All, > First, my name is Chris and I am brand new to this list. > > As a serious coffee-aholic, I have a quick question for anyone out there. > > First, I should specify that I am not asking about a Keurig (sorry for spelling) in this email:). I say this because every time I post this to a list, the responses that I get are all about the Keurig (of which I am very familiar as I have one currently). > > I have been grinding coffee beans about once-a-day to have really fresh coffee. Since I use a Keurig with the personal k-cup, this means that I need to do a lot of extra prep and clean-up that is not highly desired:). I used to have one of the coffee makers that first grinds and then brews the coffee (typically called a grind and brew). > > The problem that I have with these, is that typically they have visual screens and require a relatively large amount of programming (e.g., to set the level of the grind, the strength of the brew, the speed of the brew, the amount of coffee, and so on) to get a really good cup of coffee. As someone with no vision who lives alone, these are a serious pain and not really blind-friendly. Basically I find myself just guessing at the settings and sticking with whatever seems to work adequately enough to get freshly ground coffee of some degree the first time:). > > Thus, I am wondering if anyone knows of an accessible version of the grind and brew, if there is one that does not involve programming with a visual screen, or one that involves extremely limited programming as I am not sure it is possible to get one without any programming:). > Have a wonderful and hopefully not too cold week! > Chris > > Christine M. Szostak, PhD > Assistant Professor > Department of Psychology > Shorter University > Rome, Georgia > szosta...@osu.edu > > If you are interested in a professional consultation for a vision loss related issue see: > http://findingthevision.wikidot.com > > If you are in need of a professional consultation for general research/statistical related issues see: > http://researchconsulting.wikidot.com > > If you are looking for professional proof reading or editorial review services see: > http://researchconsulting.wikidot.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] Podcast
I've also tried to search for it and haven't found it. I'm sure there are a lot of things they don't have yet, and Cooking in the Dark appears to be one of them. Maybe we need to let Humanware know somehow. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart via Cookinginthedark Sent: Wednesday, October 15, 2014 8:36 AM To: cookinginthedark@acbradio.org; Gregory Yorke Subject: Re: [CnD] Hello Gregory, I have not tried it on a victor screen reader, but here is the todcast to the cooking in the dark show. cookinginthedark.libsyn.com/rss hope this helps. Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Gregory Yorke via Cookinginthedark Sent: Tuesday, October 14, 2014 8:30 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Hello Hello group - This is my first email to the group. Has anyone subscribed to the cooking in the dark show pod cast with the release 4.4 Victor Stream yet? I have not been able to find the pod cast with the Victor Stream search option. ___ 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] A question about microwaved baked potatoes
I lay mine on a paper towel but don't wrap it. When the potato begins to feel soft I wrap in foil and just let it stand for a few minutes. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Tuesday, October 07, 2014 9:12 AM To: cookinginthedark@acbradio.org; Brittany Simpson Subject: Re: [CnD] A question about microwaved baked potatoes lower the cooking time. Try 3 minutes and add time if needed, feel the potato and if it is soft, don't add time. Feels hard a little time. - Original Message - From: "Brittany Simpson via Cookinginthedark" To: Sent: Tuesday, October 07, 2014 8:11 AM Subject: [CnD] A question about microwaved baked potatoes > Hello all, > I really need some help from some of you more experienced cooks out there. > I feel like this is a really dumb and very basic question, but I'm going > to ask it anyway because apparently I'm doing something wrong and I need > to find out what it is. I am not an experienced cook but I'm not a > beginner either, and there are a lot of things that I can do in the > kitchen and do very well. But something I would like to do very well and > can't seem to is make baked potatoes in the microwave. What I've been > doing is picking out a potato, and it's usually a kind of small or medium > sized potato. I poke holes in it all over with a fork after washing the > potato off under running water. Then I wrap the potato in a paper towel > and microwave it from between 4 and 5 minutes. What keeps happening for > some reason is that the inside of my potato mostly gets done but a very > small portion of the potato becomes very tough and very difficult to eat. > Like...very hard to chew. Most of the rest of the pota > to is okay, but what I want is to be able to eat the whole potato, not > just most of it but all of it, I don't like wasting food in any way. So > could someone please tell me what I might be doing wrong and what I could > do differently to perfectly bake a whole potato in the microwave? > Thanks in advance, > Brittany > ___ > 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
Re: [CnD] Induction cook top
I'm really curious about those. Let us know how this works and whether you like it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, September 17, 2014 8:20 PM To: citd Subject: [CnD] Induction cook top I just purchase a induction cook top from Amazon. It is a 1800 Watts one burner unit for under seventy dollars. The reviews were excellent and figured why not. Look at the unit advertized on TV and reviews were not the best, plus their billing practices are some thing to be desired. It started out with 2 for under $100 than they kept adding charges to the unit. The total after their form of math was about $190 when they were done with their s&H and a few things they were claiming and were free of charge. I wound up paying $38 for the unit I bought with the points I had with Amazon card. The unit sold for $129 and was on sell for $69. Will see if I like cooking on a magnetic stove or hot plate. They claim you can't get burned with this unit, no heat. But heats water faster than gas and most electric stoves. RJ --- 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
Re: [CnD] Other lists
That's what happened for me also. Try again! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Robin Plitt via Cookinginthedark Sent: Sunday, September 14, 2014 4:15 PM To: cookinginthedark@acbradio.org; Colleen Subject: Re: [CnD] Other lists I clicked on the link directly. It opened up an email to yahoo groups. I changed the message line to subscribe and got a message from Yahoo asking me to verify I wanted to subscribe Robin On Sun, Sep 14, 2014 at 5:09 PM, Colleen via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi, > > I tried accessing the link you sent, but for some reason it wouldn't go > through. > If you're lucky enough to be Irish, you're lucky enough! > > > > ___ > 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] totally frustrated with responses - Re: macaroni and cheese without the stovetop?
Why not contact Kraft and ask them? Maybe no one on this list knows for sure. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, September 09, 2014 9:40 PM To: cookinginthedark@acbradio.org; Sandy Subject: [CnD] totally frustrated with responses - Re: macaroni and cheese without the stovetop? The boxed macaroni and cheese is a heck of a lot less expensive than any frozen macaroni and cheese. I already have them This is why I asked for thoughts on, specifically, how to fix it with, notice?? the conventional oven, or the crock pot. No microwaving and no stove top. Yet, people suggest the very methods I asked to not suggest. I suppose there is no answer, in which case, the subject line should be changed in the future, unless someone knows of answers to what I very specifically asked for. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Sandy via Cookinginthedark" To: ; "'Lenore Koszalinski'" Sent: Tuesday, September 09, 2014 9:28 PM Subject: Re: [CnD] macaroni and cheese without the stovetop? >I love the Stouffer's; Schwans is a tad more pricey and also is good. > > > Courage is fear that has said its prayers! > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Lenore Koszalinski via Cookinginthedark > Sent: Tuesday, September 09, 2014 6:49 PM > To: cookinginthedark@acbradio.org; 'brenda mueller' > Subject: Re: [CnD] macaroni and cheese without the stovetop? > > Stovers is just grate it tast whole made. Lenore > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of brenda mueller via Cookinginthedark > Sent: Tuesday, September 09, 2014 5:48 PM > To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com > Subject: Re: [CnD] macaroni and cheese without the stovetop? > > Hey, Friends, > > There are other options for macaroni and cheese. Let's explore a few of > them. There's a frozzen macaroni and cheese dinner that is made by > Stoffer's, I think. It's in the freezer section of many super markets. > There are Microwave cooking instructions on the box. In addition, I've > come > across these cups of Macaroni and cheese. One removes the top, takes out > the macaroni cheese package, and simply adds cold water just below the > rased > line inside. because there's powdered milk in there. I think it's a Kraft > product. Microwave just under 4 minutes. I think 210 seconds might work > best. You'll have to experiment with your microwave, or just get someone > to > read you the instructions on the packaged cup. It's just a bit for one > person. Stir the macaronis, add the cheese from the paket, and add > whatever > you want, after that, a bit of butter or salt, maybe? Stir thoroughly with > a > fork after whatever little bit you ad. The cups don't have to stay in the > refrigerator; they can be stored on a shelf. > They're handy, anyway. There are other suggestions ahead if you hadn't > downloaded them yet. > I'd save the boxes for bigger dinners, although there might be microwave > instructions on those boxes, too. Check. Hope this helps. > > Brenda Mueller > . > >> - Original Message - >>From: "sayegh.mary--- via Cookinginthedark" > >To: "cookinginthedark@acbradio.org" > ,Charles Rivard >Date sent: Sun, 7 Sep 2014 10:46:40 -0600 >>Subject: Re: [CnD] macaroni and cheese without the stovetop? > >>My suggestion, make homemade Mac and cheese if u want to cook > using those methods. If you want craft, do it in the microwave. > >>Sent from my iPhone > >>> On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark > wrote: > >>> The subject line is what I want to do. Using a crock pot or the > conventional oven, but not the stove top, I want to prepare 2 > boxes of Kraft Macaroni and Cheese. Any suggestions? Thanks. > >>> --- >>> 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 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://
Re: [CnD] electric stoves
I have a slightly older model which still has a dial to turn and numbers which are just raised enough that ai haven't bothered with labeling. Probably some time in the next year, my fiance and I will be looking for a stove for his kitchen. It will probably be a gas stove, but I'm dreading the process just the same. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ruby Bryant via Cookinginthedark Sent: Sunday, September 07, 2014 3:52 PM To: cookinginthedark@acbradio.org; Vicki Subject: Re: [CnD] electric stoves You don't have to worry about accidentally turning on something that you didn't mean to. You have to press each button to activate it. Sent from my iPhone > On Sep 7, 2014, at 4:13 PM, Vicki via Cookinginthedark wrote: > > The way mine works is that you put in your temperature and what you want to do like bake, and then there is a start button which you press that turns it on. I had quite of time getting mine labeled where I could use it as it is a flat panel which is very sensitive. You can get something to beep without meaning to. At least it makes a sound so that I know I've done something. If it's not the something I intended, I have to start over. Wish they still had the pressure sensitive panels but I couldn't find one. There's a long story to this one too and I won't bore you all with it. Just suffice it to say we were able to make it useable for a blind person. Is it ideal, no. But it functions. > > > - Original Message - From: "Steve Stewart via Cookinginthedark" > To: "cookiginthedark" > Sent: Sunday, September 07, 2014 11:19 AM > Subject: [CnD] electric stoves > > >> on the electric stoves, how do you turn the oven on? I know that they have the digial setting, but was wondering how to turn them on. >> >> Steve Stewart >> CnD Moderator >> Email; cookda...@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/cookinginthedarkI don't know if you can still purchase a stove like mine now or not. It is made by frigidair, but it is a number of years old. It is a glass top. On the front of the stove, there are several buttons, bake, broil, convexion, clean, and some others. Then, there are numbers set up like a phone pad. Each button is very slightly indented, and is a different texture from the rest of the front pannel. If you wish to bake something at 350, you would press the bake button, then press the numbers 350 on the key pad, and then press start. When baking is complete, press clear. Since there a number of buttons, you can easily label them in braille. ___ 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] 3 2 1 cake
This does work. I just tried it with the angel food and a carrot cake. Very nice and light; just enough! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Wednesday, August 20, 2014 11:48 AM To: cookinginthedark@acbradio.org Subject: [CnD] 3 2 1 cake Well, I just tried this recipe, and it works. Now I can have a cup cake whenever I want it. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Chip Cookie Recipes Wanted
Chocolate Chip Cookies 1/2 cup butter or shortening 6 tbsp brown sugar 6 tbsp granulated sugar 1 egg 1 1/8 cups sifted flour 1/2 tsp salt 1/2 tsp soda 1/2 tsp vanilla 1/2 cup chopped nuts 1 cup chocolate chips Preheat oven to 375 degrees. Cream butter or shortening with sugars, add egg and beat well. Sift together flour, salt and soda, add and mix well. Add vanilla, nuts and chocolate chips. Mix until well blended. Drop by tsp onto ungreased cookie sheets about two inches apart. Bake for 12 minutes. Cool on racks and store in covered container. Yields about 4 dozen. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent via Cookinginthedark Sent: Sunday, August 24, 2014 4:31 PM To: cookinginthedark@acbradio.org; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Here's a classic tollhouse recipe using chunks instead of chips. The chips are meant to survive cooking more or less keeping their shape. Chunks are bborn to melt. Abby chunk cookies 2 1/4 cup all purpose flour 1 tsp baking soda 1 ts salt 2 sticks butter, softened 3/4 cups granulated sugar 3/4 cups packed brown sugar 1 tsp vanilla extract 2 large eggs 1 3/4 cups chocolate chips 1 cup chopped nuts preheat oven 375 F combine flour, soda, salt in small bowl beat butter, sugar, brown sugar, vanilla in a large mixing bowl until creamy. Add eggs one at a time beating well after each egg. gradually beat in flour mixture. Stir in chunks and nuts Drop by round tablespoon on ungreased baking sheet. bake for nine to eleven minutes or until golden brown. cool on baking sheet for two minutes. Remove to wire rack to cool completely. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum via Cookinginthedark Sent: Sunday, August 24, 2014 12:40 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Several recipes from my files. Separated by ** Award Winning Soft Chocolate Chip Cookies Baker's Best Chocolate Chip Cookies BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES Brown Sugar Chocolate Chip Cookies Chewy Chocolate Chip Oatmeal Cookies Chocolate Chip Cookies Double Tree Hotel Chocolate Chip Cookies Quick Chocolate Chip Cookies ** Award Winning Soft Chocolate Chip Cookies 4-1/2 c. all-purpose flour 2 tsp baking soda 2 c. butter, softened 1-1/2 c. packed brown sugar 1/2 c. sugar 2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor 4 eggs 2 tsp vanilla 4 c. semisweet chocolate chips 2 c. chopped walnuts, optional Preheat oven to dg350. Sift together flour & baking soda, set aside. In large bowl, cream together butter and sugars. Beat in pudding mix until blended. Stir in eggs & vanilla. Blend in flour mixture. Stir in chocolate chips & nuts. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes, Edges should be golden brown. ** Baker's Best Chocolate Chip Cookies 1-1/2 cups (3 sticks) butter, softened 1-1/2 cups brown sugar 3/4 cup granulated sugar 1 tablespoon vanilla extract 3 eggs 3-1/4 cups flour 1-1/2 teaspoon baking soda 3/4 teaspoon salt 2-1/2 cups semisweet chocolate chips Mix all the ingredients, form the cookies with a teaspoon and bake on an ungreased cookie sheet at 375 degrees for 10 to 12 minutes or until lightly browned. Enjoy these delicious cookies! ** BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES 1/2 c. Butter, room temperature (1 stick) 1/4 c. Granulated sugar 1/3 c. Brown sugar 1 egg 1/2 tsp Vanilla 1 c. plus 2 tsp all purpose flour 1/2 tsp Salt 1/2 tsp Baking soda 1 c. Semisweet chocolate chips 1/2 c. Coarsely chopped walnuts Preheat oven to 350F. Beat butter and sugars in large mixing bowl until light and fluffy. Add egg and vanilla; mix well. Mix flour, salt, and baking soda in another bowl. Add dry ingredients to batter and mix until well blended. Stir in chocolate chips and walnuts. Drop dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until centers are still slightly soft to the touch, 11 to 14 minutes. Cool on cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies ** Brown Sugar Chocolate Chip Cookies 1 c. butter, softened 1 1/2 c. firmly packed brown sugar 1/2 c. granulated sugar 2 large eggs 2 1/2 tsp vanilla extract 2 1/2 c. all-purpose flour 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 2 c. semisweet chocolate chips Preheat oven to 375F. In a large mixing bowl, cream together butter, brown sugar, sugar, eggs and vanilla. In another bowl, sift together flour, baking powder, baking soda and salt. Stir into butter mixture to blend. Add chocolate chips. Place 1-inch diameter balls of dough about 2 inches apart on an ungreased baking sheet. Bake for 9 minutes or until edges are
Re: [CnD] Baker's Joy Spray!
I'm definitely going to look for this. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Thursday, August 21, 2014 2:09 AM To: cookinginthedark@acbradio.org; 'Debbie Deatherage' Subject: Re: [CnD] Baker's Joy Spray! Yes, right alongside of them! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Wednesday, August 20, 2014 9:38 PM To: Allison Fallin Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Baker's Joy Spray! Is it weird the Pam and other cooking sprays are? Sent from my iPhone > On Aug 20, 2014, at 10:35 PM, Allison Fallin wrote: > > In any supermarket. > Allison > > > - Original Message - > From: debbie deatherage via Cookinginthedark > To: cookinginthedark@acbradio.org, Sandy > ,cookinginthedark@acbradio.org, > reginamariemu...@gmail.com Date sent: Wed, 20 Aug 2014 21:06:42 -0500 > Subject: Re: [CnD] Baker's Joy Spray! > > Hello, > Where do you get baker's joy? > 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 ___ 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] 3 2 1 cake
I'm intending to try it soon also, but I need to get some cake mixes. What did you try? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Wednesday, August 20, 2014 11:48 AM To: cookinginthedark@acbradio.org Subject: [CnD] 3 2 1 cake Well, I just tried this recipe, and it works. Now I can have a cup cake whenever I want it. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pineapple Bars: 9x13 worked fine
Absolutely! I've been meaning to look for Baker's Joy. That would be the spray to use for these bars. I find I get a bit carried away with the shortening and flour when preparing the pan for this recipe, but the bars come up just fine! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin via Cookinginthedark Sent: Monday, August 18, 2014 1:15 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine I use the type of cooking sray that has flour in it. I think it's called Baker's Joy. Allison - Original Message - From: Regina Marie via Cookinginthedark ,"'Alex Hall'" mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Sunday, August 17, 2014 3:27 PM To: 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] Pineapple Bars: 9x13 worked fine
Yes, indeed, if you grease and flour the pan, they won't stick. I don't think I would trust a cooking spray in this instance. You really need the flour! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin via Cookinginthedark Sent: Sunday, August 17, 2014 7:25 PM To: cookinginthedark@acbradio.org; Alex Hall Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine You need to grease and flour the pan, not just use cooking spray. Allison - Original Message - From: Alex Hall via Cookinginthedark wrote: Hi Can the recipe please be put back up on the list I missed this one Paula -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Sunday, August 17, 2014 3:27 PM To: 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
Re: [CnD] Anything Bread
What a great recipe! I'll definitely try this one some time this fall! Creativity is a wonderful thing! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Wednesday, August 13, 2014 4:37 AM To: cookinginthedark@acbradio.org Subject: [CnD] Anything Bread I thought this recipe might be helpful. You can truly make anything into bread: bananas, cranberry sauce, pumpkin, zuckini, applesauce, yams/sweet potatoes canned apricots or peaches. Pumpkin, squash, and yams/sweet potatoes must be cooked and smashed first or canned. Drain excess liquid on all canned items packed in syrup or juice. Applesauce and cranberry sauce can be used straight from the can. You can use whole or jelled cranberry sauce. Just smash the bananas up after peeling. You get the picture. Ingredients: 2 cups pulp, (see notes above 1 cup oil (canola, corn, or vegetable) 1 and 1/2 cups sugar (you can use half white and half brown or substitute 1 cup of honey) 3 eggs 1 teaspoon vanilla 3 cups self-rising flour (Gold Medal makes a good one) (or you can also use 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda instead) 1 teaspoon nutmeg 1 tablespoon cinnamon Variations: Be creative with these but remember some work better than others. For instance, pumpkin, squash, and applesauce work with these extra spices but yams/sweet potatoes and cranberry sauce do not: 1/2 teaspoon ginger 1/2 teaspoon allspice or ground cloves 1 cup chopped nuts of choice, optional Directions: Preheat oven to 350 Degrees F. Grease and flour or spray 2 loaf pans, the larger size. Beat together pulp, oil eggs, sugar and vanilla till smooth and well combined. Add all dry ingredients except nuts and mix till worked into batter well, scraping the sides of the bowl often. Stir in nuts if desired. Pour into 2 loaf pans, half of the batter in each. Bake at 350 degrees F for one hour or until toothpick or knife in center comes out clean or the bread springs back when pressed with finger in the middle. Remember, metal pans may cook a bit more quickly. You can top with a thin layer of butter/margarine and either confectioners sugar or cinnamon and white sugar or cinnamon and brown sugar mix whichever you think will taste best. Be creative. This recipe is very flexible, can be made ahead and refrigerated to bake later, and you can be mixing this, stop in the middle, refrigerate and come back to finish mixing and adding the rest of the ingredients without messing it up. Hint: I always set the batter out and let it come to room temperature before baking if I've refrigerated it. *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 ___ 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] Pineapple Nut Bars
Pineapple bars for breakfast, yum! Thanks, everyone, as it turns out, I've been juggling the schedule around a bit and I'm probably going to be able to prep and bake on Saturday after all. As for the pan, I've never actually measured the one I use for these, but it is somewhat larger than 9 by 13, although I suspect you could use the smaller pan as well. Have fun with these! Deb -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson via Cookinginthedark Sent: Wednesday, August 13, 2014 3:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pineapple Nut Bars Hi Debbra, I think you could make the batter a couple days ahead and it should be fine. Your nuts won't have any crunch. I would probably leave the nuts out until your batter was room temperature and then put them in the batter. My husband likes them crunchy. I woke up early so making some for breakfast this morning. Thanks for sharing. ___ 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] My Favorite Banana Nut Bread Recipe
Banana Nut Bread Sift together 1 cup sifted flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt. Cream 1/2 cup sugar and 1/3 cup shortening, add 2 eggs, and beat well. Stir in 1 cup mashed bananas (2) alternately with dry ingredients and add 1/2 cup chopped nuts, if desired. Bake in a greased loaf pan at 350 degrees for 50 minutes. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Tuesday, August 12, 2014 5:06 PM To: Subject: [CnD] Recipe using only two ripe bananas? Hi all, I have two ripe bananas. I have some banana recipes, but they need four or more. Does anyone have anything that calls for just two? Muffins, cookies, bars, something simple like that; I'd rather not make a crust. Thanks. 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
Re: [CnD] Pineapple Nut Bars
I've always use the crushed, but I suppose you could use something else and just process as fine as you like. Try it and see! From: Alex Hall [mailto:mehg...@icloud.com] Sent: Monday, August 11, 2014 9:33 PM To: cookinginthedark@acbradio.org; Allison Fallin Cc: Debbra Piening Subject: Re: [CnD] Pineapple Nut Bars Can I jump in with a question? Can you use any canned pineapple, provided you run it through a food processor? We usually have the chunks or rings on hand, not crushed. How fine should the pineapple be? On Aug 11, 2014, at 9:49 PM, Allison Fallin via Cookinginthedark wrote: I have made these for years and they're always a hit. With mine you melt the butter, so I just use a 3-qt saucepan, melt the butter and add the rest of the ingredients. If it were me, I'd bake the bars earlier in the week and cover them well. I think they're moist enough not to dry out. I don't sprinkle them with powdered sugar, because I think it makes them sticky. Allison - Original Message ----- From: Debbra Piening via Cookinginthedark 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
Re: [CnD] Pineapple Nut Bars
Thanks, Allison, now that I look at the recipe again, I think you're right about their being moist enough to bake early. They're always a hit for me, too, and I've actually never had a problem with the powdered sugar, but I may try them without this time, just to do something different. I haven't had the time to bake in recent years, but now that I can, I think it's time to pull out an old favorite! Thanks for the help. -Original Message- From: Allison Fallin [mailto:afal...@cox.net] Sent: Monday, August 11, 2014 8:49 PM To: cookinginthedark@acbradio.org; Debbra Piening Subject: re: [CnD] Pineapple Nut Bars I have made these for years and they're always a hit. With mine you melt the butter, so I just use a 3-qt saucepan, melt the butter and add the rest of the ingredients. If it were me, I'd bake the bars earlier in the week and cover them well. I think they're moist enough not to dry out. I don't sprinkle them with powdered sugar, because I think it makes them sticky. Allison - Original Message ----- From: Debbra Piening via Cookinginthedark http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] scrambling eggs.
I do also, usually about 1 tbsp per egg. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 11, 2014 6:05 PM To: cookinginthedark@acbradio.org; Jan Subject: Re: [CnD] scrambling eggs. I also use milk when scrambling eggs. I find it makes them more fluffy. - Original Message - From: "Jan via Cookinginthedark" To: ; Sent: Monday, August 11, 2014 3:50 PM Subject: Re: [CnD] scrambling eggs. depending on how many eggs I am using, usually one or two if it's just myself, I ohnly use a tablespoon or two of milk. I use milk, not water. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gary Patterson via Cookinginthedark Sent: Sunday, August 10, 2014 11:59 PM To: cookinginthedark@acbradio.org; 'Sandy' Subject: Re: [CnD] scrambling eggs. I also use milk (either 1/4 or 1/3 cup milk. An ingredient to use to make your scrambled eggs lighter and fluffier is cream of tartar, not a lot, experiment. Gary Patterson -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Saturday, August 09, 2014 4:18 AM To: cookinginthedark@acbradio.org; 'Alex Hall' Subject: Re: [CnD] scrambling eggs. I never used milk; my mother-in-law did, and felt they came out more tender using it; one time, on a radio talk show with recipes, the M C said to use water in place of milk, and that it sort of steams the eggs, and makes them puff up. I have been hooked ever since. I'd say like 1 table spoon per egg. I also do not measure! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Friday, August 08, 2014 6:51 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 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 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 ___ 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] Pineapple Nut Bars
Correction: the can of pineapple should actually be 20 ounces. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Monday, August 11, 2014 5:39 PM To: cookinginthedark@acbradio.org Subject: [CnD] Pineapple Nut Bars Hello, all, I've posted this recipe before but thought I'd send it again, this time with a question. I'm intending to make these for a party on Saturday. I'm going to be pressed for time later in the week and was thinking of preparing the batter earlier in the week to bake Saturday just before the party. The question is, does this recipe look like something that will hold up well if refrigerated for two to three days? The other option would be to bake earlier in the week, but I don't want them to dry out by Saturday. I haven't baked in a while and am having trouble thinking this through. Any help will be appreciated. Thanks. Deb Pineapple Nut Bars Ingredients: 2 cups sugar 1/2 cup melted butter or margarine 4 eggs 1 1/2 cups flour 1/2 tsp salt 1/2 tsp soda 1 16-ounce can crushed pineapple, well drained 1 cup chopped nuts Combine sugar and butter, beat in eggs, one at a time, and add sifted dry ingredients, alternately with pineapple. Add nuts and mix well. Bake in a greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40 minutes. Cool, cut into bars and sprinkle with confectioners' 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
[CnD] Pineapple Nut Bars
Hello, all, I've posted this recipe before but thought I'd send it again, this time with a question. I'm intending to make these for a party on Saturday. I'm going to be pressed for time later in the week and was thinking of preparing the batter earlier in the week to bake Saturday just before the party. The question is, does this recipe look like something that will hold up well if refrigerated for two to three days? The other option would be to bake earlier in the week, but I don't want them to dry out by Saturday. I haven't baked in a while and am having trouble thinking this through. Any help will be appreciated. Thanks. Deb Pineapple Nut Bars Ingredients: 2 cups sugar 1/2 cup melted butter or margarine 4 eggs 1 1/2 cups flour 1/2 tsp salt 1/2 tsp soda 1 16-ounce can crushed pineapple, well drained 1 cup chopped nuts Combine sugar and butter, beat in eggs, one at a time, and add sifted dry ingredients, alternately with pineapple. Add nuts and mix well. Bake in a greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40 minutes. Cool, cut into bars and sprinkle with confectioners' sugar. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cocoa
Dutch processed cocoa is less acidic than natural cocoa and is darker and smoother. According to the book I was just looking at, they are not interchangeable. Using the wrong type can cause your cake not to rise properly. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of janbrown via Cookinginthedark Sent: Wednesday, July 30, 2014 11:29 AM To: cookinginthedark@acbradio.org; Colleen Subject: Re: [CnD] cocoa it's the same thing. Powdered cocoa is powdered cocoa and they're all Dutch processed whatever that means as far as I know Sent from my iPhone > On Jul 30, 2014, at 7:54 AM, Colleen via Cookinginthedark wrote: > > Hello, > > I have a cake recipe that calls for Dutch processed cocoa. What is the > difference between that and just plain old Hershey's cocoa? Anybody know? > > Colleen > > If you're lucky enough to be Irish, you're lucky enough! > > > begin 666 Colleen.vcf > M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL > F965N#0I2158Z,C Q-# W,S!4,30U-#4V6@T*14Y$.E9#05)$#0H` > ` > end > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake Recipe
Wonderful, send it on! I never turn down a good cake recipe! From: Alex Hall [mailto:mehg...@icloud.com] Sent: Monday, July 28, 2014 8:33 PM To: Debbra Piening Cc: cookinginthedark@acbradio.org; Robin Plitt Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? It's a hot milk cake, perhaps one of my favorites, and is pretty easy to make. The main reason I'm doing it, actually, is that Sears has been trying to "fix" our oven since the first week of May, and they haven't managed it. They came today for the fourth repair appointment, and when they left it was working, so I'm going to test it to see if it's really fixed. Needless to say, stovetop dishes and slow cooker recipes have been featuring heavily around here for some time now, and everyone is excited to finally (hopefully) have a real, convection oven back. I don't know what I'll do if it stops working again as I'm making this cake. If anyone wants the recipe, let me know. I think I've sent it before, but not for a while. The cake itself is sweet, kind of pulley, and has a good flavor without being too strong. It's main flavor comes from the vanilla extract and sugar, and it includes four eggs. It's a great base for different frostings, or strawberry shortcake, or any number of toppings. On Jul 28, 2014, at 9:27 PM, Debbra Piening wrote: At any rate, let us know how the cake turns out! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 8:24 PM To: Robin Plitt Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? I've tried that, but I'm not good at estimating half, and one mistake throws off the whole thing. The best I've ever done is to get one half maybe half a tablespoon larger than the other, but usually I'm way further off than that. On Jul 28, 2014, at 8:41 PM, Robin Plitt wrote: And, If you cut the stick into eight equal pieces, each one would be one tablespoon. cut it in half cut each half in half to get quarters and each quarter in half to get eighths. Robin On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark wrote: That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ 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 -- Have a great day, Alex Hall mehg...@icloud.com ___ 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
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
At any rate, let us know how the cake turns out! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 8:24 PM To: Robin Plitt Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? I've tried that, but I'm not good at estimating half, and one mistake throws off the whole thing. The best I've ever done is to get one half maybe half a tablespoon larger than the other, but usually I'm way further off than that. On Jul 28, 2014, at 8:41 PM, Robin Plitt wrote: > And, If you cut the stick into eight equal pieces, each one would be one tablespoon. > cut it in half > cut each half in half to get quarters > and each quarter in half to get eighths. > > Robin > > > On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark wrote: > That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) > On Jul 28, 2014, at 6:17 PM, Nicole Massey wrote: > > > Simple. > > Take the wrapper off the stick. Fold it so you have one butter width of the > > wrapper and fold the ends in. Now fold the wrapper twice, so that you have > > one quarter of the full length of the stick as your width. This will give > > you an exact measurement of two tablespoons. > > To recap: > > 1.remove the wrapper. > > 2.fold the ends in so the wrapper is now exactly as long s the stick > > of butter. > > 3.fold the wrapper so the width is the same width as the stick of > > butter. > > 4.fold the length twice so it's now the length of one quarter a stick, > > or 2 tablespoons. > > > > Questions? > > > >> -Original Message- > >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > >> On Behalf Of Alex Hall via Cookinginthedark > >> Sent: Monday, July 28, 2014 4:53 PM > >> To: > >> Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? > >> > >> Hi all, > >> I usually have a sighted person cut the proper amount of butter off the > >> sticks we keep, because I always forget to pickup one of those slicers. > >> Today, though, it's just me, but I want to make a cake for when > >> everyone else gets home. It calls for two tablespoons of butter, and > >> all I have are the usual 8-tablespoon sticks. Does anyone have any > >> hints on how I might cut the proper amount, given that I can't, of > >> course, see the markings on the butter's wrapper? This cake is somewhat > >> forgiving, but I'm notoriously bad at estimating butter and I'd rather > >> not take a chance on messing up the rest of the cake if I don't have > >> to. Thanks. > >> -- > >> Have a great day, > >> Alex Hall > >> mehg...@icloud.com > >> > >> ___ > >> 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 > -- 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
Re: [CnD] Salsa
Yum! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Sunday, July 20, 2014 11:40 AM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Salsa Yeah, great source of fiber, and if the salsa is good enough you could eat it on roofing materials. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of RJ via Cookinginthedark > Sent: Sunday, July 20, 2014 11:25 AM > To: cookinginthedark@acbradio.org; Charles Rivard > Subject: Re: [CnD] Salsa > > You just don't know what you are missing. Just ask any beaver. > - Original Message - > From: "Charles Rivard via Cookinginthedark" > > To: ; "Teresa Mullen" > > Sent: Sunday, July 20, 2014 10:48 AM > Subject: Re: [CnD] Salsa > > > >I would never eat woodchips. They are designed for use in a smoker. > > > > --- > > Be positive! When it comes to being defeated, if you think you're > > finished, you! really! are! finished! > > - Original Message - > > From: "Teresa Mullen via Cookinginthedark" > > > To: > > Sent: Saturday, July 19, 2014 10:59 PM > > Subject: [CnD] Salsa > > > > > >> Hello everyone here is my recipe for salsa one can 28 ounce whole > stewed > >> tomatoes > >> > >> One or two whole fresh jalapenos chopped finely with seeds 1 to 3 > cloves > >> garlic minced, one bunch green onions chopped, 1/4 cup cilantro > chopped, > >> pinch of cumin, salt and pepper to taste > >> > >> Directions; I have done this, but you can use food processor > processor to > >> do this but you want to leave a little bit of Chuck's I use my hands > when > >> I smashed the stewed tomatoes you do not have to add any water after > >> smashing stewed tomatoes combined the rest of the ingredients and > enjoy > >> woodchips > >> > >> Teresa MullenSent from my iPhone I forgot to mention put all > ingredients > >> in a bowl after smashing the stew tomatoes sorry this is my first > time > >> leaving a recipe! LOL enjoy with chips or vegetables also on eggs > and > >> other dishes like grilling meats chicken mashed potatoes 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 > > > --- > 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
[CnD] Gingerbread
Gingerbread Ingredients: 1/2 cup boiling water 1/2 cup shortening 1/2 cup brown sugar 1/2 cup light molasses 1 egg, well-beaten 1 1/2 cups sifted flour 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp ginger 3/4 tsp cinnamon Method: Preheat oven to 350 degrees. Pour boiling water over shortening; add the brown sugar, molasses and beaten egg. beat well. Sift dry engredients and add, beat until smooth. Bake in wax-paper lined 8-inchh square pan for 35 minutes. Cool in pan and cut into squares. Serve with whipped cream. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald via Cookinginthedark Sent: Saturday, July 19, 2014 4:52 PM To: Cookinginthedark@acbradio.org Subject: [CnD] jenjerbread does anybody have a good jenjerbread recipe? thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] classic stuffed cabbage recipe
Thanks so much; I've been looking for a good stuffed cabbage recipe for a long time. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Peggy Fleischer via Cookinginthedark Sent: Wednesday, July 16, 2014 1:25 PM To: cookinginthedark@acbradio.org Subject: [CnD] classic stuffed cabbage recipe Hello to the list, Today I made stuffed cabbage. It's a recipe that has been passed down in my family for at least three generations. While I was making it I thought about how people down't make it much anymore because they think it is labor intensive and it is a bit however, I have figured out a few shortcuts that make it worth doing. So, here is my recipe and the instructions. Classic stuffed cabbage: 1 envelope of lipton onion soup mix, 1 large head of cabbage, 1 egg, 1-1/2 cup of white or converted rice raw, 1 lb. hamburger or ground turkey, 1 large can or bottle of vegetable juice such as V8, 48 oz. or more. Here is what to do: If the cabbage has a lot of big leaves that stick out take them off. Wash the cabbage in cold water and if there is a big core at the bottom cut it off so that the cabbage sits flat on your counter. Put the cabbage in a microwave steamer or a large casserole dish with about a cup of water in the bottom. Put plastic rap over the top if the cabbage sticks up out of your casserole dish. Microwave on high for 12 minutes and let stand to cool. Meanwhile, Mix the hamburger, onion soup mix, egg and rice in a bole. It should feel the consistency of meatloaf mix. Next, put your cooled cabbage head on a flat counter and feel for the edge of the first cabbage leave. Roll down the leaf very carefully as though you were rolling down your sock. When you get down as far as the thick core, break the leaf off the core with your hand or a knife if you'd rather. I use my hands. Lay the leaf with the thick part facing you. Now take a bit of the rice mixture in your hand. You want it about the size and shape of a breakfast sausage link. Lay this at the bottom edge of your leaf, the part that is thick. Roll the cabbage leaf over the mixture and tuck in the sides as you would a burrito. Continue to roll till you have a little cabbage roll. Place your roll in a four to five quart slow cooker or a casserole dish like a roaster or a 9x13 baking dish. repeat this process with the next cabbage leaf till you have used up all your rice and meat mixture. Be sure to place your completed roles in the slow cooker with the seam side down. It is okay to make two layers if necessary but looks nice if you face the second layer cross wise of your bottom layer. If you have any small cabbage leaves left over just put them on top of your rolls. After all your rolls are made, pour the whole can or bottle of v8 over the top and set your slow cooker to high for four to five hours. If in an oven or electric roaster, cook at 350 for 1-1/2 hours. I always get a lot of compliments on this dish if I take to a pot luck. Someone always feels it necessary to remark that it is amazing that a blind person can make such a complicated dish. My family loves this . We serve with mashed potatoes and peas and good bread. I hope I've explained the instructions clearly and that your family enjoys this old world favorite as much as mine does. Peggy ___ 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] Link to Nuwave Oven cookbook
Oh, so you don't have to have a Dropbox account. I may have to look at this then. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Tuesday, July 15, 2014 8:41 AM To: cookinginthedark@acbradio.org; mycell armington Subject: Re: [CnD] Link to Nuwave Oven cookbook You don't need to log in, but you can if you have a Dropbox account. Otherwise, there is a download link above the login area. It's an image, labeled something along the lines of "download now", but mixed in with some other text. On Jul 15, 2014, at 1:18 AM, mycell armington via Cookinginthedark wrote: > Hello all, > When I tried to download this document it was blocked also it came up with needing a password. This seems pretty complicated and not very user friendly. Is there any help for this issue. > > Much thanks and kind regards, > > Mycell > > - Original Message - From: "ajackson212--- via Cookinginthedark" > To: > Sent: Tuesday, July 15, 2014 12:30 AM > Subject: [CnD] Link to Nuwave Oven cookbook > > >> For all who want this link, I'm not Gail, but here it is and it does work, because I downloaded the cook book. >> >> Blessings, >> Alice >> >> https://www.dropbox.com/s/t65lvy0h59syx80/nuwave%20cookbook.rtf >> ___ >> 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
Re: [CnD] I Know How to Use the Mandoline Now
Good for you, Shirley! Have fun! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shirley Baker via Cookinginthedark Sent: Thursday, July 10, 2014 2:09 PM To: Cookinginthedark@acbradio.org Subject: [CnD] I Know How to Use the Mandoline Now I know how to use this Mandoline now. You want to use vegetables like onions, potatoes, carrots, cucumbers and zucchini. There are 3 positions that you can slice. The lock position is all the way up to the top away from the handle. You can tell what position you are in because it will click for each one. Position 3 is all the way down toward the handle of this device. It will be the thickest slice. I think that's probably where I would do most of my slicing. Cut the ends off of the vegetable to be sliced. You want a bowl that has a rim around it. Put the Mandoline on top of the bowl. You select your position to slice and then put your vegetable on top of the platform. Take the finger guard and put it on the vegetable closest to you. Put your fingers of one hand on each side of the finger guard. Do not touch the platform when it is in the unlocked position with your fingers. I held the handle in my left hand and used the finger guard in my right hand. Then once your finger guard is placed in the vegetable, you slide up toward the opposite end and it will slice, and you repeat this until all the vegetable is sliced. You cannot do meats on this and I wouldn't anyway. Then when you finish slicing your vegetable, you put the mandoline in the lock position which is to slide the bar all the way toward the opposite end of the handle and then I washed both the guard and mandoline in soapy water, dried it and put it away. If you use it like you are supposed to, you will not cut yourself, and I think it is really a neat device and I will use it a lot and I'm glad I bought it. 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
