Re: [CnD] Crockpot recipes
You can also fill the oil sprayer with water and then pour it into a measuring cup. Mark the level with a piece of tape or just hold your finger on the level of water. Pour out the water from the measuring cup and then fill the measuring cup with the oil. Use a funnel and pour the oil into the sprayer. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, January 11, 2021 12:45 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Crockpot recipes Another way to do it would be to ascertain the exact amount of oil needed, and then premeasure into a measuring cup and then pour into the oil spritzer so as not to have an overflow. Karen At 08:15 PM 1/10/2021, you wrote: >Some oils are solid at refrigerator >temperatures, though. I have stored peanut and sesame oils in the >fridge, but they turn solid and have to be thawed out. Not sure about >other oils. -Original Message- From: >Cookinginthedark > On Behalf Of Carol Ashland via >Cookinginthedark >Sent: Sunday, January 10, 2021 8:15 PM To: >debbie Deatherage via Cookinginthedark >Cc: Carol Ashland Subject: Re: >[CnD] Crockpot recipes If you put the bottle of oil in the fridge, I >don't think it would be an issue. Oil at room temp is hard to judge, >when filling another container, but it's easy to manage when it's cold. >CarolOn Jan 10, 2021 5:42 PM, debbie Deatherage via Cookinginthedark > wrote: > > I have thought about getting >this spritzer but didn't know how it would be filling for a blind >person. > Debbie > > Sent from my iPhone > > On Jan 9, 2021, at 11:31 >AM, Sue Staley via Cookinginthedark >wrote: > > A good go to recipe is pork roast. > > I put all kinds of >seasonings on the roast. > > Then I pour a soda in the crockpot. >This is supposed to soft the pork. > > When it is done about 7 to 8 >hours it will chop real easy and you can put some barbecue saue in it >to mix and perhaps[s a bit of maple syrup and/or brown sugar. Serve on >hamburger buns. > > Sue > > -Original Message- > From: >Cookinginthedark >[mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Rebeca V >via Cookinginthedark > >Sent: Friday, January 08, 2021 11:38 PM > To: >cookinginthedark@acbradio.org > Cc: Rebeca V > >Subject: [CnD] Crockpot recipes > > Hello friends, I survived thought a >crockpot for a while and I was > hoping to get one for Christmas. Well >I did So I’m happy because I can > continue to multitask as usual. > >When I was a single mom, I was content with recipes like corn chowder > >and other vegetarian stuff. >But my other half is a meat and potatoes > kind of guy. So do any of >you have any types of recipes that you would > like to share? > I’m >thinking something along the line of recipes with affordable cuts > of >meat or maybe even chicken legs and thighs. > > Have a wonderful >weekend > Sincerely, Rebeca and family > >___ > > Cookinginthedark mailing list > >Cookinginthedark@acbradio.org > >http://acbradio.org/mailman/listinfo/cookinginthedark > > > >___ > > Cookinginthedark mailing list > >Cookinginthedark@acbradio.org > >http://acbradio.org/mailman/listinfo/cookinginthedark > > >___ > > Cookinginthedark mailing list > >Cookinginthedark@acbradio.org > >http://acbradio.org/mailman/listinfo/cookinginthedark >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hard boiled eggs
I have used this method for decades: Place eggs in cold water in a pot. Bring to a boil with no pot lid. Turn the heat off, and place a pot lid on the pot. Let stand covered for 20 minutes. Put the pot in the sink and let cold water go into the pot until the water in the pot is cold around the eggs. Do not pour the hot water out when placing in the sink. The cold water should stop the egg shells from sticking to the egg whites when you peal them. I guess everyone has their own method. Someone said that putting vinegar in the water helps. I think this helps food color stick to the egg shells when coloring them for Easter... -Original Message- From: Cookinginthedark On Behalf Of Wendy Williams via Cookinginthedark Sent: Monday, December 28, 2020 11:11 AM To: 'Cooking in the Dark' Cc: wdywms...@gmail.com Subject: [CnD] hard boiled eggs It has been some time since I did hard boiled eggs on the stove using boiling water, . Do not want to steam. Do I put the egg in the cold water, bring to a boil, cover & turn off the stove. How many minutes for it to be hard boiled? Thanks. 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] Using pita Bread
One of my favorites is to make a salad of cucumbers, onions, tomatoes and what ever you would like and put a little vinaigrette dressing on the salad. Stir the salad around so the dressing is through the entire salad. Cut the pita bread into 2 pieces and make a pocket in each piece, not splitting the outer crust. (Put your thumbs into the inner part of the pita and do not break the outer crust to make a pocket). Put the salad into each pocket and enjoy. You can use any type of salad dressing you like for your taste. -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Wednesday, November 4, 2020 4:55 AM To: cookinginthedark@acbradio.org Cc: Kerryann Ifill Subject: [CnD] Using pita Bread Hi Everyone: I have a 12 pack of pita bread in the refrigerator, but I have no idea other than pita pizza what I can make with them. Any suggestions? Kerry ___ 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] Tried And True: Baking Powder Biscuits
This recipe caught my attention. I do not like to use shortening. My question, is the butter salt free if you are adding some salt to the mix? Greg Yorke/// -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Tuesday, September 1, 2020 9:48 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Tried And True: Baking Powder Biscuits Baking Powder Biscuits Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or as part of a breakfast sandwich (see Make-and-Take Bacon and Egg Sandwiches). By The Canadian Living Test Kitchen Source: Canadian Living Magazine: November 2007 I made this on Monday, January 5, 2015, with a beef stew made in the slow cooker. It was a great meal. Portion size 12 biscuits I got 15 biscuits. Ingredients 4 cups (1 L) all-purpose flour 2 tbsp (30 mL) baking powder 3/4 tsp (4 mL) salt 1 cup (250 mL) butter, cubed 2 cups (500 mL) milk Preparation In large bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until coarse crumbs. I started out using 2 knives, but then, gave up on that, and used my fingers instead. Pour 1-3/4 cups (425 mL) of the milk over top, stirring with fork to form ragged dough. Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4-inch (2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. I don't have a biscuit cutter, so I used a Tupperware bell tumbler. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit. I used parchment paper to put the biscuits on to the cookie sheet. Brush tops with remaining milk. I don't have a brush, so I just omitted that quarter cup of milk. Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. I pulled them out about 6 minutes before the specified time of 30 minutes. They were very good! We didn't even wait for them to cool off. Had them with a nice hot bowl of stew. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Coffee Filters
I like your tips... -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, May 28, 2020 4:16 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Coffee Filters Coffee Filters Coffee filters... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones. 1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers. 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling. 3. Protect China by separating your good dishes with a coffee filter between each dish. 4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter. 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust. 6. Apply shoe polish. Ball up a lint-free coffee filter. 7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter. 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale. 9. Hold tacos. Coffee filters make convenient wrappers for messy foods. 10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes. 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter. 12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters. 13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease. 14. Keep in the bathroom. They make great "razor nick fixers." 15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics. 16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors. 17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews. 18. Use a coffee filter to prevent spilling when you add fluids to your car. 19. Use them as a spoon rest while cooking and clean up small counter spills. 20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash. 21. Use them to wrap Christmas ornaments for storage. 22. Use them to remove fingernail polish when out of cotton balls. 23. Use them to sprout seeds... Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout. 24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in the phone book. 25. Use as a disposable "snack bowl" for popcorn, chips, etc. Oh Yes... and they help make great coffee too! sugar "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." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -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
Re: [CnD] Stuffed Marrows
I am not sure what a MARROW is. Can you please explain. -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Sunday, May 24, 2020 7:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Stuffed Marrows Hi I made these for todays lunh. I made them for the first time and they turned out nice. Stuffed Marrows Ingredients 6 large marrow, cut in half horizontally 250g ground chicken 250g ground pork 1 onion (I use frozen onions) 1-2 cloves garolic (i use frozen garlic) 1 stalk celery 4 stalks parsley 2 eggs beaten 1 1/2 cups grated cheese Directions First remove top piece of marrow. Then cut the marrows in half horizontally, scoop out part of the flesh. You can use this in soups. Next in a frying pan saute onion and garlic. Then cook the meats. Add parsley and celery to the meats. When meat is cooked, add eggs and cheese. Mix together and fill marrows. Put stuffed marrows in a dish and bake in the oven for 25 minutes. Set temperature at 180°C fan oven/350°F. I dont pre-heat the oven. Enjoy! Bridget ___ 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] melting chocolate
I always use a double boiler. There is no way that the chocolate can burn or splatter. If you do not have a double boiler, then put the chocolate into a zip lock freezer bag and put it into hot water or boiling water. Use a freezer bag because it is heavier and it will not melt or break. Pull the zip lock bag out of the hot water after the chocolate is melted and open the bag and pour the chocolate over the dish. Pinch the bag to get the remainder of the chocolate out. After the bag is empty, just throw it away. IT IS EASIER TO CONTROL THE MELTING PROCESS THIS WAY. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] slow cooking
So much as gone back and forth about crock pots in the past few days, I could not resist putting a sirloin tip roast in my crock pot this morning along with carrots, potatoes, onions, fresh garlic, and some spices, with a cup of V8 juice. Thanks for helping me with my Sunday menu. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
I still have my old crock pot from the mid 1970's. I broke the glass lid and can not find another one to fit it. I remember that the first ones were not removable. They were a pain to clean. Then shortly later the removable ones came around. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 5:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Slow cooking I've got two of the original Rival Crock Pots, both of which still work, though I only use them with liners these days because otherwise they're a nightmare to clean. I've got two others, my 5 quart removable crock Rival the one I use the most. I slipped up and melted the cord on it, so I had to replace it., but it still works great after that repair. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 2:28 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Slow cooking Wow!! An older slow cooker from the '70's Amazing how some things last longer than others. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Friday, February 21, 2020 10:50 AM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Slow cooking Wow, I like this recipe. I've had one of my slow cookers since the 70's too, my firiends gave it to ome at my first baby shower. It's a smaller one so I only used it for me and my husband. I use the bigger one when the fam comes. They eat a lot! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Friday, February 21, 2020 11:04 AM To: Marie Rudys via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Slow cooking One recipe for round steak in the slow cooker that was on this list and I consider tried and true had three ingredients. Round steaks, onions peeled and halved, and left over brewed coffee for the liquid. Makes a real tastey gravy and tenderizes the meat with the acid in the coffee. The crockpot and that's what those were called originally was invented by Rival just in time for World War II., and women doing work in Defense Plants bought them and used them regularly to feed themselves and their families when they got home from work. In my past I did lots of cooking with crockpots. The all metal slow cookers I have less confidence using. I had an Aroma and it died after three uses so wasn't well built. On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote: > Date: Fri, 21 Feb 2020 13:47:50 > From: Marie Rudys via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Slow cooking > > Hello, everyone!! > > > > I have been using slow cookers for forty years, and never had any of > them burn up. > > They use no more power than a lightbulb, to be honest about it. > > That is why it is perfectly safe to let it do its job whether or not > you are > > Home. Low is around 250 degrees and high is > > 300 or so. Like a slow oven, really. > > I read that in the original Rival Crockpot Cookbook > > Back in the 1980's, and that information has stayed with me > > Ever since. I don't have to monitor it so closely, either. > > I never had a slow cooker boil over, either. It is not supposed to. > > > > Those of you who use one regularly know what I'm on about. > > I have gone out with the pot on low and when I got home tired, > > There is my food ready to eat. I never, ever had a > > Slow cooker catch fire or short out on me. Not one. > > I am cooking a roast now, with pearl onions and baby carrots > > And some potatoes. I did not put too much water > > In the bottom, because I know there will be more liquid as the meat > > Cooks. I am going to make some gravy from that. > > > > I use it at least once a month, when I > > Really want to slow cook something. > > > > The Hamilton Beach cooks slightly faster than the Rival > > I used to have back in the 1980's. But I just cook my roast the same > > Way I did back in those days. > > > > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/li
Re: [CnD] Looking for Kale Recipes
To All - I ate this soup many times when I was growing up. My Grand Mother made it with chicken and she was Polish... Greg Yorke -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 11:43 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Looking for Kale Recipes Hi Penny Can I use turkey or chicken sausage instead? We don't eat pork or beef in my house. My brother eats some beef occasionally, but not really. Thanks for the recipe. Naima -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 10:13 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Looking for Kale Recipes This is my family's favorite recipe using kale. You live in New England, so you may even have little difficulty finding the Portuguese sausage. Our friends who commute fairly regularly to visit family in MA bring it to us, and we're eternally grateful! Anyway, I don't much like kale cooked as a vegetable or -- even more distasteful -- eaten raw in a kale salad, but this soup is a staple on our menu. We make it probably at least once a month! Caldo Verde (Portuguese Kale Soup) The Washington Post, January 26, 2005 Cuisine: Portuguese Course: Soup Summary: This "green" soup made with mounds of shredded kale is the national soup of Portugal. It's not difficult, and the end result is wonderfully filling, economical and full of texture. 6 to 8 servings Ingredients: 1 pound kale, cleaned, stems removed 8 ounces linguica sausage*, thinly sliced (or substitute Spanish chorizo sausage, or mild Italian sausage removed from its casing and broken into small pieces) 1/4 cup extra-virgin olive oil 1 large yellow onion, peeled and cut into small dice 3 cloves garlic, peeled and finely chopped 1 1/2 teaspoons coarse salt 2 pounds white or red potatoes 2 quarts (8 cups) chicken stock (preferably homemade) or water Freshly ground black pepper Directions: Working with several leaves at a time, stack the kale leaves on top of one another, roll them into a tight cigar shape and slice them crosswise as thinly as possible into strips. In a large heavy pot over medium heat, brown the sausage. Transfer it to a plate and set aside. Reduce the heat to medium-low and add the oil. Add the onion and garlic, season with salt and cook, stirring occasionally, until the onion is soft, about 10 minutes. Meanwhile, peel the potatoes if desired, slice them in half lengthwise, then slice thinly crosswise. Add the potatoes to the pot, stir to coat well with oil and cook 2 or 3 minutes. Add the prepared kale, sausage, stock or water and pepper. The kale will seem tall in your pot, but it cooks down. Use a wooden spoon to turn the vegetables over gently from the bottom and mix them all together. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low, cover partially and simmer until the potatoes are tender, about 30 minutes. Adjust seasonings and serve hot. *NOTE: Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked and is made from pork shoulder. The spices vary but typically include paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin. It is less spicy than chorizo or andouille. Linguica: Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked and is made from pork shoulder. The spices vary but typically include paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin. It is less spicy than chorizo or andouille. Tested by Michael Taylor for The Washington Post. p.s., Our friends who bring us the sausage -- which is pretty darned spicy! -- add cookedchick peas to their soup, but I've always followed this recipe from the Post, and we like it better without the beans. On 9/5/16, Sandy via Cookinginthedark wrote: > I would put olive oil and minced garlic in a pan and saute it a bit, > then add the chopped cale. yum! > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Abby Vincent via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, September 05, 2016 12:23 AM > To: cookinginthedark@acbradio.org > Cc: Abby Vincent > Subject: Re: [CnD] Looking for Kale Recipes > > You can add it to a green salad. You can saute it in olive oil, as > you would spimach. > Abby > > -Original Message- > From: Christina Brino via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, September 04, 2016 9:33 PM > To: cookinginthedark@acbradio.org > Cc: Christina Brino > Subject: Re: [CnD] Looking for Kale Recipes > > Have you tried making kale chips? You just have to use sea salt and > olive oil. Put on a baking sheet and bake at 350 degrees for 15 > minutes or until crisp so good.I > > Christina Brino > Tupperware Consul
[CnD] Air Fryer
I will not use a deep fat fryer because I have high cholesterol. I got away from frying food a long time ago. But I will eat French fries in restaurants. If I fry anything, it is in alittle olive oil. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Air Fryers
I ordered an Air Fryer from QVC last week and it has not been delivered yet. It is the 1500 wat model. I heard a demonstration on it, and the Philips fryer on the ACB show. This is why I decided to go with the QVC model. I like French fries, but I will not use a deep fat fryer. I am curious to try it. It sounds like a convection oven on steroids. The fryer was around $116.00 not on sale. There was tax and a $7.00 shipping charge. I will give my opinion after I use it for a while. - On a different note, the pressure cooker has got my attention too, being that my mother used one when I was a kid. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Wieners and Sour Kraut:
Susan, hello - Barley does not have much of a taste, it is a grain. It might have a small resemblance to cooked plain rice. I kind of like the texture of barley in the Sour Kraut. It is sort of like those little Italian BB type wedding soup noodles. It thickens the juice a little so the smashed potatoes do not get water logged on your plate. -Original Message- From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 26, 2016 7:36 PM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] Wieners and Sour Kraut: Hi Gregory, What does barley taste like or does it have any flavor? Thanks. Susan -Original Message- From: Gregory Yorke via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 26, 2016 12:41 PM To: cookinginthedark@acbradio.org Cc: Gregory Yorke Subject: Re: [CnD] Wieners and Sour Kraut: Let me throw my 2 cents into the soup. I bake the sausage in the oven for about an hour to get the fat out of it before I put it into the sour kraut to cook. Then I put a chopped onion in the sour kraut. My Grand Mother told me to put a tablespoon or 2 of whole uncooked barley in to thicken the juice before you start to cook the sour kraut. Not more than a tablespoon or 2. The apple gives a nice touch also, it does sweeten the sour kraut a little. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 26, 2016 8:27 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] Wieners and Sour Kraut: Well, each to his own, I guess. I don't want apples or cloves in my kraut, but then the best thing about cooking for yourself is you get to have it your way every meal each and every day. Brenda Mueller Sent from my iPhone > On Mar 26, 2016, at 8:11 AM, Suzanne Erb via Cookinginthedark > wrote: > > > I would also ad a chopped onion, a chopped apple, and several cloves. I > would not add the sugar,. > Suzanne >> On Mar 26, 2016, at 07:22, Charles Rivard via Cookinginthedark >> wrote: >> >> That sounds really good. Another idea is to use other sausages such as >> Polish or smoked sausages. >> >> >> >> >> If you think you're finished, you! really! are! finished!! >> -Original Message- From: brenda mueller via Cookinginthedark >> Sent: Saturday, March 26, 2016 6:14 AM >> To: cooking in the dark >> Cc: brenda mueller >> Subject: [CnD] Wieners and Sour Kraut: >> >> I would never freeze sour kraut, just keep it stored in the >> refrigerator in its bag. After all, it's sour kraut. >> >> If I were to cook sour kraut and wieners in the crockpot, I'd use one >> portion of meat to every two of kraut. (for example one pound of >> wieners to two pounds of kraut.). >> >> First drain the kraut; put half the kraut in the bottom of the >> crockpot. Dice your wieners, and add them. Next, cover with the >> rest of the kraut. Add about a tablespoon of sugar and four to six >> ounces of water. Now cook on high three to five hours. >> That's if you're serving it the same day. I always cook my kraut the >> day before, let cool overnight, and reheat the next day. That way the >> meat and kraut flavors combine thoroughly. >> >> >> 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 > ___ 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] Wieners and Sour Kraut:
Let me throw my 2 cents into the soup. I bake the sausage in the oven for about an hour to get the fat out of it before I put it into the sour kraut to cook. Then I put a chopped onion in the sour kraut. My Grand Mother told me to put a tablespoon or 2 of whole uncooked barley in to thicken the juice before you start to cook the sour kraut. Not more than a tablespoon or 2. The apple gives a nice touch also, it does sweeten the sour kraut a little. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 26, 2016 8:27 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] Wieners and Sour Kraut: Well, each to his own, I guess. I don't want apples or cloves in my kraut, but then the best thing about cooking for yourself is you get to have it your way every meal each and every day. Brenda Mueller Sent from my iPhone > On Mar 26, 2016, at 8:11 AM, Suzanne Erb via Cookinginthedark > wrote: > > > I would also ad a chopped onion, a chopped apple, and several cloves. I > would not add the sugar,. > Suzanne >> On Mar 26, 2016, at 07:22, Charles Rivard via Cookinginthedark >> wrote: >> >> That sounds really good. Another idea is to use other sausages such as >> Polish or smoked sausages. >> >> >> >> >> If you think you're finished, you! really! are! finished!! >> -Original Message- From: brenda mueller via Cookinginthedark >> Sent: Saturday, March 26, 2016 6:14 AM >> To: cooking in the dark >> Cc: brenda mueller >> Subject: [CnD] Wieners and Sour Kraut: >> >> I would never freeze sour kraut, just keep it stored in the >> refrigerator in its bag. After all, it's sour kraut. >> >> If I were to cook sour kraut and wieners in the crockpot, I'd use one >> portion of meat to every two of kraut. (for example one pound of >> wieners to two pounds of kraut.). >> >> First drain the kraut; put half the kraut in the bottom of the >> crockpot. Dice your wieners, and add them. Next, cover with the >> rest of the kraut. Add about a tablespoon of sugar and four to six >> ounces of water. Now cook on high three to five hours. >> That's if you're serving it the same day. I always cook my kraut the >> day before, let cool overnight, and reheat the next day. That way the >> meat and kraut flavors combine thoroughly. >> >> >> 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 > ___ 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] hard boiled eggs
I learned this way from an old egg delivery man. It is my favorite. Put a few eggs into a sauce pan that has a lid. Put cold water into the pot to cover the eggs. Bring the pot to a boil. Turn the heat off and cover the pot. Let the eggs stand in the hot water for 20 minutes. Put the pot into the sink , do not pour the hot water out. Let cold water go into the pot until the water gets cold. The eggs should peal without sticking. The eggs are firm, but not like rubber balls. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken and dumplings please
I agree, It is one of my favorit dishes also. Every time I have tried to make it, it always comes out either soupy or too thick... -Original Message- From: Nancy VanderBrink via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 07, 2016 5:25 PM To: Cookinginthedark@acbradio.org Cc: Nancy VanderBrink Subject: [CnD] Chicken and dumplings please It's chilly outside and I miss this meal of my childhood, anybody got an easy to follow recipe? I'm game for stove top or croc pot Thanks guys! Nancy 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
[CnD] ice cube trays
Fill a tray in the sink and pour the water from the tray into a glass to get an idea of how much water to use. Keep that glass somewhere so you can use it to fill the ice cube trays. Put the empty tray into the freezer and use that glass to fill the tray in the freezer. You will not over fill the tray that way. I use this method to make coffee and not over fill the coffee maker. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] thanks giving dinner
I have always put my bread/vegetable/egg stuffing in the turkey when roasting the turkey. I have never had a problem with getting sick. It is important to get the turkey to around 180 degrees, if you do it should be ok. I will probably get a few nasty emails now because of this comment. The stuffing tastes too good cooked in the turkey. The extra stuffing can be cooked in a casserole along with the turkey or after the turkey is done. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] [Cond] Cooking bacon in the oven
I only cook bacon in the oven. If you fry bacon on the top of the stove, it is hard to keep it from curling up. Put the bacon strips on a rack in a pan side by side. Do not overlap the strips. Bake the bacon for around 40 minutes, or until the bacon is not limp. Each ovens heat is different. You want the bacon to come out like the texture of ham. Thin bacon in my oven will cooke well around 315 degrees. Thick slab bacon will cook well around 325 degrees. Do not cover the bacon, but if you raise the heat the grease will splatter. For me the 315 - 325 degrees will not splatter. If the bacon shrinks, the heat is too high. If the bacon stays limp, the heat is not high enough. On the rack, the grease will drop away from the bacon. You will get nice straight dry pieces. -Original Message- From: Debbie Deatherage via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 17, 2015 6:33 PM To: [cookinginthedark@acbradio.org] Subject: [CnD] Cooking bacon in the oven Hello, We were wanting to cook bacon in the oven. Does anyone know how long to cook it? Someone told me about ten minutes. They said to cover it. Debbie Deatherage 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
[CnD] cleaning up broken glass
When I drop a glass or a casserole dish, I always listen more than try to stop the fall. I usually can hear where the big pieces slide to. I get my suction sweeper with the hose and start going over the entire floor inch by inch on my hands and knees. With a very light touch, I can pick up the big pieces and the sweeper gets the rest. This seems extreme, but after it is over I know that I will not step on a piece of glass with bare feet. On another note, the glass usually spreads out in a pattern and you can anticipate where the pieces will be. After a few times of breaking glasses, I only have plastic water glasses in the kitchen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] outside grilling
Hello - I have 2 baskets for the grill. The first one is closed with two sides and it can be flipped without getting close to the heat because It has a long handle. The second one is just like a square bowl with holes in it. I use this one to grill vegetables. It takes a little time but touch and smell works. Pull the meat/chicken away from the heat and take a look. Like the George Forman machine, smell is the key. I have not used charcoal for a while, my grill is natural gas. It is a little more safe to lite. Either one can be removed from the heat easily, so you can touch the meat/chicken and smell it to see if it is done without being over the fire. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pasta pot
Hello - I have a locking lid pasta pot that has straining holes in the lid. Until I was given this pot for a Christmas gift, I always over shot the strainer in the kitchen sink. Now, this pot has taken its place with my favorite cook ware. I enjoy letting the steam hit my face and do not worry about how I am aiming the pot. Even more when I have the gloves on to keep from getting burned, not being able to feel where the strainer is not a problem. Just flip the pot and be done with it. Happy cooking Greg/// ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] fingers
Hello - Thank God for food eaten with fingers. When I go to lunch with the team from work, they always ask why I get fries and a burger. It is hard to fight with food that is hard to cut. To annoy them, I eat all the fries first, then eat the burger. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[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
