Re: [CnD] Talking Microwave

[Kimberly via Cookinginthedark]

Agreed.

Sent from Kimber's iPhone

> On Jul 6, 2016, at 1:51 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> I would say that a regular microwave, dymotape, and a slate and stylus is a 
> much better way to go.  I marked mine in 1986, and it still works to this day.
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
>> On Jul 6, 2016, at 12:44 PM, Charles Rivard via Cookinginthedark 
>>  wrote:
>> 
>> I would save a huge sum of money by getting a microwave not designed for the 
>> blind and having it tactually marked.
>> 
>> 
>> 
>> 
>> If you think you're finished, you! really! are! finished!!
>> -Original Message- From: Noah Carver via Cookinginthedark
>> Sent: Wednesday, July 06, 2016 10:45 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Noah Carver
>> Subject: Re: [CnD] Talking Microwave
>> 
>> I personally have a magic chef talking microwave and I love it!
>> 
>> Noah Carver
>> 
>> On Jul 6, 2016, at 08:45, Kerryann Ifill via Cookinginthedark 
>>  wrote:
>> 
 Hi all,
>>> I'm in the market for a new microwave and I wanted a talking one.
>>> I saw bad reviews on the magic chef one, but figured I'd come to the 
>>> experts for advice.
>>> All thoughts appreciated.
>>> Kerry
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Re: [CnD] Roasting vegetables

[Kimberly via Cookinginthedark]

I have an extremely easy recipe for roasted cauliflower. Let me hunt it up and 
I'll post it here. 

Sent from Kimber's iPhone

> On Jun 10, 2016, at 10:00 PM, juliette via Cookinginthedark 
>  wrote:
> 
> Thanks Kim. I love broccoli, cauliflower, potatoes, hate anything I have to 
> peel; turnips if I can just cut them up, asparagus. 
> 
> Juliette  
> 
> - Original Message -
> From: Kimber Gardner via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 06/10/2016 10:39 am
> Subject: Re: [CnD] Roasting vegetables
> 
>> 
>> 
>> What vegetables you are roasting will determine how long and which go
>> in first etc. For example, root vegetables like carrots, turnips and
>> potatoes take almost twice as long as something like green beans,
>> where as asparagus takes as little as eight or nine minutes depending
>> on the thickness of the stalks and the degree of doneness you like.
>> 
>> That wasn't very helpful, was it? Lol! But if you can be more
>> specific, I can probably give you better guidance.
>> 
>>> On 6/10/16, juliette via Cookinginthedark  
>>> wrote:
>>> I'm interested in roasting varioueas vegetables together and when you put
>>> which vegetables in first and so on so that everything gets done at once and
>>> none are overcooked. Thanks.
>>> 
>>> Juliette
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>> 
>> 
>> - 
>> Kimberly
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Re: [CnD] peeling onions

[Kimberly via Cookinginthedark]

I have one of those peelers and I love love love it. It's very hard to describe 
if you've never seen one, but the blade of the peeler fits in the palm of your 
hand which makes the motion much more natural and comfortable. 


Sent from Kimber's iPhone

> On May 29, 2016, at 7:20 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> I also pull the skin off with my fingers.  I noticed that there is a new item 
> on the megamall that is an ergonomic veggie peeler.  Anyone care to write a 
> review?
> Abby
> 
> -Original Message-
> From: Susie Stageberg via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, May 29, 2016 3:20 PM
> To: cookinginthedark@acbradio.org
> Cc: Susie Stageberg 
> Subject: Re: [CnD] peeling onions
> 
> Sorry to say, I just use my fingers. If you sprinkle salt in your hands, rub 
> them together, then rinse them under running water, a lot of the onion smell 
> will be banished. Ditto with fresh garlic.
> 
> Susie
> 
> 
> -Original Message-
> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, May 29, 2016 5:16 PM
> To: cookinginthedark@acbradio.org
> Cc: Kimsan
> Subject: [CnD] peeling onions
> 
> What do people use to peel onions? Is there any sort of automatic onion 
> peeler that will do the trick?
> 
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Re: [CnD] looking for easy pork chop recipes

[Kimberly via Cookinginthedark]

I used to make a very simple but tasty pork chop recipe with mushroom soup and 
beer.

Brown your chops in a frying pan. Once they are browned, add a can of cream of 
mushroom soup, one bottle or can of beer and a pinch of sage. Lower the heat, 
cover the pan and simmer for forty-five minutes. The meat will get very tender 
and you can serve the sauce over rice or noodles.



Sent from Kimber's iPhone

> On May 27, 2016, at 2:41 AM, Andrea Stone via Cookinginthedark 
>  wrote:
> 
> Does anyone have any good, but super easy recipes for pork chops that they 
> can share? Usually, we buy boneless, but these have the bones in them, so the 
> recipe needs to work for either way. Thank you in advance - I appreciate it.
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Re: [CnD] Grilling Question

[Kimberly via Cookinginthedark]

Cast-iron is an investment but is well worth the cost imo. I have a couple of 
skillets and just got a Dutch-oven and they are my favorite cookware.


Sent from Kimber's iPhone

> On May 21, 2016, at 10:45 AM, Nicole Massey via Cookinginthedark 
>  wrote:
> 
> One thing the chef at the latest Cutco cooking event I went to last Tuesday 
> said was that if you find your meat gets too dry on the grill you can grill 
> the outside for a short time, then move it to the oven to finish cooking the 
> insides. This will give you a more tender result with more juice in it. He 
> was pretty vague about times, so I'll get more detail from him next time. He 
> also mentioned that this will give you the color you get from grilled foods 
> with baked tenderness.
> On a related note, he mentioned that using non-stick pans will also rob the 
> food of some color thanks to the nature of non-stick surfaces, and that if 
> you're going to make gravy or sauce from the drippings it's better to use a 
> multi-layered metal pan, preferably one that distributes heat real well -- 
> aluminum core or cast iron are the best. That way you get more drippings and 
> from them more flavor in your gravy or sauce.
> 
> -Original Message-
> From: Mike and Jenna via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, May 21, 2016 9:21 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jenna 
> Subject: Re: [CnD] Grilling Question
> 
> Hi,
> 
> You can but I find it drys out the chicken
> 
> -Original Message-
> From: Victoria E Gilkerson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, May 19, 2016 10:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Victoria E Gilkerson 
> Subject: [CnD] Grilling Question
> 
> 
> 
> Is it possible to grill chicken parts that have bones in them on grills such 
> as the George Forman Grill and such as that? 
> 
> 
> 
> 
> 
> 
> 
> Victoria E Gilkerson
> 
> 
> 
> 
> 
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Re: [CnD] Filling Muffin Tins

[Kimberly via Cookinginthedark]

Depending on the thickness of the batter, try putting the batter in a ziplock 
bag, snipping off the corner and squeezing the batter into the cups.


Sent from Kimber's iPhone

> On Apr 23, 2016, at 1:27 PM, Lori Castner via Cookinginthedark 
>  wrote:
> 
> Hi, Everyone,
> 
> 
> 
> I love muffins, and I enjoy baking them. But I do not enjoy filling the
> muffin cups with batter, and no matter what technique I try, it is a messy
> job. I have used a small scoop, a collapsible measuring cup, and even just a
> table spoon, but still it's messy.
> 
> 
> 
> Does anyone have a technique for filling muffin tins with little mess.
> 
> 
> 
> Thanks.
> 
> 
> 
> Lori
> 
> 
> 
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Re: [CnD] suggestions needed

[Kimberly via Cookinginthedark]

How about a green salad?


Sent from Kimber's iPhone

> On Apr 21, 2016, at 7:04 PM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark  wrote:
> 
> Hello all I am attending a pot luck and have been asked to bring something 
> for approximately 25 to 30 people. Does anyone have suggestions for something 
> that is quick and easy to make that is also inexpensive and that doesn't take 
> a long time to make please send. It can be something that can be part of the 
> main meal or a dessert. So far all I know is that someone is bringing pulled 
> pork and macaroni & cheese.
> Thanks
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