Re: [CnD] Cooking lamb chopsHello to everyone on the list, Hello to everyone on the list, I was wondering if anyone on the list knew how to cook lamb chops? Something I’ve wanted to do but never have

[Linda S. via Cookinginthedark]

Oh my goodness! I forgot to mention a couple of things. I'm always 
forgetting something!


If you put the chops on a cooling rack inside the baking sheet, you will 
not have to turn them over. Remove your foil tent after thirty minutes 
of cooking. I think that's everything.


On 1/16/2021 7:32 PM, BIll Deatherage via Cookinginthedark wrote:


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Re: [CnD] Cooking lamb chopsHello to everyone on the list, Hello to everyone on the list, I was wondering if anyone on the list knew how to cook lamb chops? Something I’ve wanted to do but never have

[Linda S. via Cookinginthedark]

Hello:

The best and easiest way to cook lamb chops I found has been in the 
oven. After I season therm with garlic, oregano, cumin, salt and pepper, 
Iline a baking sheet with foi, cover the chops with a loose tent of 
foil. Then I   put them in the oven at 400 degrees for 45 to 60 minutes 
depending on the thickness of the lamb chop. Hope this helps. I find it 
very easy, and they come out so good.


On 1/16/2021 7:32 PM, BIll Deatherage via Cookinginthedark wrote:


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Re: [CnD] Classic British Recipe, Toad in the Hole

[Linda S. via Cookinginthedark]

I love this! First, I love the name.

Secondly, every year around the holidays, my husband and I pick a recipe 
that is international. This year, it so happens that we made Yorkshire 
pudding, and it was so good. Sure isn't pudding by American standares! 
(smile)


We just made plain Yorkshire and used beef fat for the oil which made it 
so rich and good. I will defintely try this recipe.


Thank you!

On 1/6/2021 4:45 AM, Samuel Wilkins via Cookinginthedark wrote:

Hello all, I have a good old British dish for you.  It is called toad in the
hole.  I know the name sounds unappetising, but it's really good for winter
weather.
Ingredients
Sausages, you decide type and quantity but this Yorkshire pudding recipe
typically serves two.
1 cup milk
1 medium egg
1/2 cup plain flour
- large pinch of salt
1 tablespoon oil

Method
1. Grill the sausages for about ten minutes to start them off (otherwise the
bottoms will not be browned when you put in the Yorkshire mix)
2. Whisk the milk and egg in the bowl
3. Add the flour and salt and whisk until combined (how you test this is up
to you!)
4. Put the oil in the tin, or silicon tray if you get one, and heat for 5
minutes in a preheated oven at 190 degrees (six o'clock on your dial)
5. Remove from the oven, put in the sausages, pour in the Yorkshire mix and
return to the oven as quickly as possible.
6. Cook for about 20 minutes then check, but don't open the oven before this
or the pudding will sink.  If it needs further cooking (you test by tapping
the pudding - it should sound hollow and be crispy), return to the oven for
another five minutes, or as required.
7. Serve with veg of your choice and enjoy!
Sidenote, although we use sausages, the original recipe used lamb chops, so
if you wish, you can use those instead.

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Re: [CnD] Basic Tamales-Sugar

[Linda S. via Cookinginthedark]

wow, Sugar, you make this seem so easy. I made tamales once an said I'd 
never do it again.


With the way this is written so organized, I might try it again. I think 
my friend and I ended up making 200 tamales, and I was so tired after 
that; I'll never forget! Thanks for organizing and making this recipe 
seem so much easier.


Have a wonderful holiday!

On 12/13/2020 7:42 PM, Sugar Lopez via Cookinginthedark wrote:

Basic Tamales

“Sugar Lopez”

I make these every year with pork, chicken and chilli and cheese

  


I.The Filling:

3.5 lbs of lean meat (pork, beef, or chicken)

2 cloves  garlic, chopped

2 ½ teaspoons salt (or to taste)

2-3 quarts water (enough to cover meat)

1 teaspoon ground oregano

  


Directions:

Cut meat into 1-inch cubes and place in a large pan.  Cover with water.

Add garlic, salt and oregano.

Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours.

Drain meat well, saving the broth for chile sauce and/or masa.

Shred the meat using a fork and set aside.

  


II.  Chile Sauce (Mole [móh-lĕh]):

¾ cup flour

7 cups liquid (meat broth plus water)

1 ½ cups red chile powder

¼ teaspoon cumin

½ teaspoon ground garlic

3 teaspoons salt

  


Directions:

Using a jar with lid, place flour in 1 ½ cups of the broth and shake until well 
blended and creamy.Pour into large skillet and begin cooking over low heat. 
 Add remaining broth a little at a time, stirring and cooking over low heat 
until sauce becomes thick.

Add chile powder, cumin, ground garlic and salt.

Mix well.

Add well-drained, shredded meat to sauce and simmer ½ hour longer.  Check to 
see if any additional salt is needed.

  


III.The Dough or Masa:

5 lbs masa, plain

1 tablespoon baking powder

1 tablespoon salt or to taste

1 pound lard

1 cup or more broth or water

  


Directions:

Mix masa, with hands.

Add baking powder and salt and mix well.

Add ¼ cup of liquid and mix well.

Add lard in small increments to the masa.

Alternate adding lard and small amount of liquid.  Knead well after each 
addition until masa is a creamy texture.  (Avoid adding too much liquid or it 
will ruin the consistency.)

  


IV.   Preparing the Corn Husks

Soak husks in hot water for 15 minutes or until they can be separated one by 
one without tearing.  Rinse and drain well before spreading with masa.

  


Spread masa 2 inches from pointed end onto smooth side of husks, using two or 
more tablespoons of masa depending on thickness desired.  Use a table knife or 
spatula.

Center one or more tablespoons of filling on the spread masa.

Fold over sides of husks to form a roll.

Fold pointed end over.

  


V. Cooking

Line a deep pan with small pieces of leftover husks.

Stand tamales on folded ends with open ends up.

Add 2 to 3 inches of hot water.

Place a tight-fitting lid on the pan to ensure steam heat builds up to cook the 
tamales.

Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk.

  

  


Makes approximately 40 to 60 tamales, depending on size.  Tamales may be 
frozen.  Cool and freeze immediately.  For best results, use within 6 weeks.

  

  


Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

  




I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

  


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Re: [CnD] Ladle-style Measuring Spoons?

[Linda S. via Cookinginthedark]

One of the things you can do if you can't find them, is to buy metal 
measuring spoons and bend them to the angle you'd feel comfortable with. 
Good luck!


On 10/30/2020 3:19 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
Would someone know where I could purchase ladle-style measuring spoons?

Thanks,
Dani
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Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com

[Linda S. via Cookinginthedark]

I just checked the recipe again. I think it would all fit in there o.k. 
Go for it Karen! (smile)


On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote:

Maybe I will one of these days. It looks yummerous!

Karen

At 05:47 PM 10/21/2020, you wrote:

I think it would be okay.  Try it and let us know.

-Original Message-
From: Cookinginthedark  On 
Behalf Of

Karen Delzer via Cookinginthedark
Sent: Wednesday, October 21, 2020 7:11 PM
To: Cooking in the Dark 
Cc: Karen Delzer 
Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com

wonder what it would doo if you used an 8 x 8 square pan because 
that's all

you had. :) :) :)

Karen

At 10:17 AM 10/21/2020, you wrote:
>Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
>
>
>
>Prep 20 min
>
>Total1 hr 15 min
>
>Servings8
>
>We love upside-down cakes, and this unbeatable combination of pecan pie
>and upside-down cake is no exception. Brown sugar, melted butter and
>pecan halves are mixed together and spread in a cake pan, which then
>gets topped with a sweet Bisquick™ batter, baked, and drizzled with a
>powdered sugar-milk glaze. The end result is a gooey pecan pie layer
>that sits atop a fluffy—yet dense—cake, instead of a pie crust. This
>dessert is a wonderful treat for fall (or all year-round for pecan pie
>lovers!) and tastes especially delightful when served with a side of
>from-scratch sweetened whipped cream. We love this cake as a sweet
>addition to any meal—either a post-dinner treat or even as a star of
>your next brunch party! We love upside-down cakes, and this unbeatable
>combination of pecan pie and upside-down cake is no exception.
>
>Ingredients
>
>Topping
>
>1/3cup butter, melted
>
>1/2cup packed brown sugar
>
>1tablespoon water
>
>1cup pecan halves
>
>Cake
>
>1 1/2cups Original Bisquick™ mix
>
>1/2cup granulated sugar
>
>1/2cup milk
>
>2tablespoons vegetable oil
>
>1teaspoon vanilla
>
>1 egg
>
>Glaze
>
>1/2cup powdered sugar
>
>2to 3 teaspoons milk
>
>Steps
>
>1.  Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray;
>line with cooking parchment paper.
>
>2.  In medium bowl, stir melted butter, brown sugar and water until
>well blended. Stir in pecans to coat evenly. Pour into pan, and spread
>pecans in an even layer; set aside.
>
>3.  In large bowl, beat Cake ingredients with electric mixer on low
>speed 30 seconds, scraping bowl constantly. Beat on medium speed 2
>minutes, scraping bowl occasionally. Pour batter evenly over pecan 
mixture

in pan.
>
>4.  Bake 29 to 34 minutes or until toothpick inserted in center comes
>out clean. Run knife around side of pan to loosen cake. Cool pan on
>cooling rack
>5 minutes. Place heatproof serving plate upside down over pan; turn
>plate and pan over. Remove pan. Replace any pecans that may still be in
>pan on top of cake. Cool 15 minutes.
>
>5.  In small bowl, mix powdered sugar and 2 teaspoons of the milk until
>well blended. If too thick to drizzle, add additional milk, 1/4
>teaspoon at a time. Drizzle with fork over top. For 8 servings, cut
>into 8 wedges. Store loosely covered in refrigerator.
>
>
>Expert Tips
>
>
>Serve cake with sweetened whipped cream on top.
>
>Lining the cake pan with cooking parchment paper will ensure cake comes
>easily out of pan.
>
>To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in
>freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream
>and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed
>until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high
>speed until soft peaks form.
>
>
>Nutrition Information
>
>
>Nutrition Facts
>
>
>Serving Size: 1 Slice
>
>
>Calories
>
>430
>
>Calories from Fat
>
>200
>
>
>% Daily Value
>
>
>Total Fat
>
>23g
>
>35%
>
>Saturated Fat
>
>7g
>
>36%
>
>Trans Fat
>
>0g
>
>
>
>Cholesterol
>
>45mg
>
>15%
>
>Sodium
>
>300mg
>
>12%
>
>Potassium
>
>105mg
>
>3%
>
>Total Carbohydrate
>
>52g
>
>17%
>
>Dietary Fiber
>
>2g
>
>7%
>
>Sugars
>
>36g
>
>
>
>Protein
>
>4g
>
>
>
>
>% Daily Value*:
>
>
>Vitamin A
>
>6%
>
>6%
>
>Vitamin C
>
>0%
>
>0%
>
>Calcium
>
>6%
>
>6%
>
>Iron
>
>6%
>
>6%
>
>
>Exchanges:
>
>
>1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat
>Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat
>Meat; 4 1/2 Fat;
>
>
>Carbohydrate Choice
>
>
>3 1/2
>
>*Percent Daily Values are based on a 2,000 calorie diet. Enjoy.
>
>
>
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Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com

[Linda S. via Cookinginthedark]

Hey  Karen:


Right now that's all I have too! (smile) I wonder if you can get all of 
it in there? You first! haha!


On 10/21/2020 4:11 PM, Karen Delzer via Cookinginthedark wrote:
wonder what it would doo if you used an 8 x 8 square pan because 
that's all you had. :) :) :)


Karen

At 10:17 AM 10/21/2020, you wrote:

Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com



Prep 20 min

Total1 hr 15 min

Servings8

We love upside-down cakes, and this unbeatable combination of pecan 
pie and

upside-down cake is no exception. Brown sugar, melted butter and pecan
halves are mixed together and spread in a cake pan, which then gets 
topped

with a sweet Bisquick™ batter, baked, and drizzled with a powdered
sugar-milk glaze. The end result is a gooey pecan pie layer that sits 
atop a
fluffy—yet dense—cake, instead of a pie crust. This dessert is a 
wonderful

treat for fall (or all year-round for pecan pie lovers!) and tastes
especially delightful when served with a side of from-scratch sweetened
whipped cream. We love this cake as a sweet addition to any 
meal—either a

post-dinner treat or even as a star of your next brunch party! We love
upside-down cakes, and this unbeatable combination of pecan pie and
upside-down cake is no exception.

Ingredients

Topping

1/3cup butter, melted

1/2cup packed brown sugar

1tablespoon water

1cup pecan halves

Cake

1 1/2cups Original Bisquick™ mix

1/2cup granulated sugar

1/2cup milk

2tablespoons vegetable oil

1teaspoon vanilla

1 egg

Glaze

1/2cup powdered sugar

2to 3 teaspoons milk

Steps

1.  Heat oven to 350°F. Spray 9-inch round cake pan with cooking 
spray; line

with cooking parchment paper.

2.  In medium bowl, stir melted butter, brown sugar and water until well
blended. Stir in pecans to coat evenly. Pour into pan, and spread 
pecans in

an even layer; set aside.

3.  In large bowl, beat Cake ingredients with electric mixer on low 
speed 30
seconds, scraping bowl constantly. Beat on medium speed 2 minutes, 
scraping

bowl occasionally. Pour batter evenly over pecan mixture in pan.

4.  Bake 29 to 34 minutes or until toothpick inserted in center comes 
out
clean. Run knife around side of pan to loosen cake. Cool pan on 
cooling rack
5 minutes. Place heatproof serving plate upside down over pan; turn 
plate
and pan over. Remove pan. Replace any pecans that may still be in pan 
on top

of cake. Cool 15 minutes.

5.  In small bowl, mix powdered sugar and 2 teaspoons of the milk 
until well

blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a
time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. 
Store

loosely covered in refrigerator.


Expert Tips


Serve cake with sweetened whipped cream on top.

Lining the cake pan with cooking parchment paper will ensure cake comes
easily out of pan.

To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in
freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream 
and 1
tablespoon powdered sugar in chilled bowl. Beat on low speed until 
mixture
begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until 
soft

peaks form.


Nutrition Information


Nutrition Facts


Serving Size: 1 Slice


Calories

430

Calories from Fat

200


% Daily Value


Total Fat

23g

35%

Saturated Fat

7g

36%

Trans Fat

0g



Cholesterol

45mg

15%

Sodium

300mg

12%

Potassium

105mg

3%

Total Carbohydrate

52g

17%

Dietary Fiber

2g

7%

Sugars

36g



Protein

4g




% Daily Value*:


Vitamin A

6%

6%

Vitamin C

0%

0%

Calcium

6%

6%

Iron

6%

6%


Exchanges:


1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat 
Milk; 0

Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2
Fat;


Carbohydrate Choice


3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.  Enjoy.



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[CnD] Messages

[Linda S. via Cookinginthedark]

--- Begin Message ---


Hello everyone:


For what it's worth, I can read all the messages without opening an 
attachment


--- End Message ---
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Re: [CnD] Help with Recipe, Please

[Linda S. via Cookinginthedark]

--- Begin Message ---

Hi Dani

This is sort of like a Martha's Texas chocolate cake/brownie recipe.

On 10/7/2020 9:08 PM, Dani Pagador via Cookinginthedark wrote:

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[CnD] Cutting a Melon

[Linda S. via Cookinginthedark]

    Hi Everyone:


Well, I tried Dale's method of cutting a melon and it was successful. I 
like his method better than mine.


I put it stem up and made a cut almost to the bottom. Then I turned it a 
quarter of a turn, made another cut, and did that again. The sections 
came out kind of like orange sections. Then I just was able to break it 
apart, the seeds fell in to the colander, and I cut off the rind. It's 
too thick to use a peeler. So, I just wanted to tell you all about the 
success story.


Dale, thanks for giving a new tip for cutting a melon. I'm kind of a 
newby here, and for listening to the show, but I love it, and I love who 
you are. You always sound so happy and anyone who listens can't help but 
feeling happy too.


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Re: [CnD] Question About Sprouting Broccoli Microgreens

[Linda S. via Cookinginthedark]

I really liked them. We put them in a salad, on sandwiches, and on top 
of a stir-fry. They were extremely flarovful, and a little hot actually; 
pretty strong.


I think they would be good in the chicken oriental salad. too.

It will bring a smile to my husband Tom's face to know you are in 
Hawaii. He was stationed in the navy  there for 13 years and really 
really loved it.


Enjoy your sprouts when they actually sprout. (smile)

On 9/6/2020 8:57 AM, Dani Pagador via Cookinginthedark wrote:

Thanks both of you, for the encouragement. I wanted something for
later in the week and thought I should try the broccoli sprouts to see
how they taste.

Do you have any recommendations for good dressings? What other things
do you like to mix your greens with?

Summer will want to hang on here, so I'm looking at cold salads, at
least for the next few weeks. We have no real fall in Hawaii, so
seeing recipes about warm hearty soup just makes me feel really really
hot. I'll save them for winter, though. For now I need that cold
crunchy salad and that tart tangy dressing.

Thanks,
Dani

On 9/6/20, meward1954--- via Cookinginthedark
 wrote:

Good luck, Dani.

I agree with Linda.  You can't always tell that seeds have done the thing
they are supposed to do, but you don't want to soak them for more than
twelve hours.  Even if you do soak them for longer than that, you have to
rinse them after no more than 12 hours.  Now you have to make sure that the
seeds stay damp but that they are not actually sitting in water, and rinse
them at least every twelve hours.

One more thing:  They don't have to be in the dark.  Very few of them need
this.  You are not growing them to microgreen stage in a jar.  They just
need to stay out of direct sunlight, which could burn them.

Love those broccoli sprouts.

-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Saturday, September 5, 2020 9:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Question About Sprouting Broccoli Microgreens

Ah that's nice. Good luck. We had some really strong broccoli sprouts from
our our indoor garden. We don't have that any more. He's grown them before
that though, we've never grown mung bean, but we sure love to eat them.

He loves Asian food, and I love Mexican ... well I love any kind of food!

On 9/5/2020 7:04 PM, Dani Pagador via Cookinginthedark wrote:

All right. I'll go redrain the seeds and put the jar on its side, then
rinse again later tonight. Tell your husband thanks for me.

More Later,
Dani

On 9/5/20, Linda S. via Cookinginthedark 

wrote:

My husband says yes, and he's pretty smart about things like this. He
says to get it out of the water and go to the next step. He says that
you don't necessarily know that the process happened, trust it, move
on to the next step he says. Don't kill the messenger! (smile)

On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Guys.
I put 2 tablespoons of broccoli microgreens and a cup of water in a
mason jar and let it sit overnight. I drained it, but the seeds
don't seem to have taken on any of the water to bulk them up. I
added more water and put the sprouting lid back on, and they're
sitting in my pantry cupboard.

Is the process for sprouting broccoli microgreens the same as for
mung beans?

Thanks,
Dani
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Re: [CnD] Question About Sprouting Broccoli Microgreens

[Linda S. via Cookinginthedark]

Ah that's nice. Good luck. We had some really strong broccoli sprouts 
from our our indoor garden. We don't have that any more. He's grown them 
before that though, we've never grown mung bean, but we sure love to eat 
them.


He loves Asian food, and I love Mexican ... well I love any kind of food!

On 9/5/2020 7:04 PM, Dani Pagador via Cookinginthedark wrote:

All right. I'll go redrain the seeds and put the jar on its side, then
rinse again later tonight. Tell your husband thanks for me.

More Later,
Dani

On 9/5/20, Linda S. via Cookinginthedark  wrote:

My husband says yes, and he's pretty smart about things like this. He
says to get it out of the water and go to the next step. He says that
you don't necessarily know that the process happened, trust it, move on
to the next step he says. Don't kill the messenger! (smile)

On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Guys.
I put 2 tablespoons of broccoli microgreens and a cup of water in a
mason jar and let it sit overnight. I drained it, but the seeds don't
seem to have taken on any of the water to bulk them up. I added more
water and put the sprouting lid back on, and they're sitting in my
pantry cupboard.

Is the process for sprouting broccoli microgreens the same as for mung
beans?

Thanks,
Dani
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Re: [CnD] Question About Sprouting Broccoli Microgreens

[Linda S. via Cookinginthedark]

My husband says yes, and he's pretty smart about things like this. He 
says to get it out of the water and go to the next step. He says that 
you don't necessarily know that the process happened, trust it, move on 
to the next step he says. Don't kill the messenger! (smile)


On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Guys.
I put 2 tablespoons of broccoli microgreens and a cup of water in a
mason jar and let it sit overnight. I drained it, but the seeds don't
seem to have taken on any of the water to bulk them up. I added more
water and put the sprouting lid back on, and they're sitting in my
pantry cupboard.

Is the process for sprouting broccoli microgreens the same as for mung beans?

Thanks,
Dani
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Re: [CnD] Cooking podcasts and ACB

[Linda S. via Cookinginthedark]

To subscribe to the email list for a daily schedule, send an email to:


acb-community-eve...@acblists.org with subscribe in the subject line. 
Every day you will receive the schedule of the zoom meetings that are 
scheduled, plus on Fridays you will receive a list of the next week's 
meetingswith the participant's number to call, by phone, and pass code , 
and id. You can also get codes to do the meeting with your computer. Enjoy!


On 9/5/2020 9:16 AM, Jennifer Thompson via Cookinginthedark wrote:

Thanks.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, September 5, 2020 11:11 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Cooking podcasts and ACB

Jennifer:

Actually, I don't remember the name of the recipe swap group exactly.

On ACB radio, on the Community channel, they play groups like this that are
currently done in Zoom meetings.  How I got into this group is that I went
to the ACB Convention this year and found out that there were community
lists for getting into these ACB-related Zoom meetings.  I will have to
write to them before I feel safe giving you the host's information.  But
since these meetings are played on the radio, I figured I could at least
give out the recipes.  I will ask the host how people can get on the list
for the recipes and how people can ask to join the group themselves.

In the meantime, ACB Community Radio has lots of shows that they play on the
station ACB Radio Community.  This station is available in many places,
including on the Victor Reader Stream on the Humanware Playlist.  Old shows
are available in a podcast called ACB Events, where there are lots of
interesting things ranging from cooking to technology to advocacy.  If you
listen to podcasts, I get them on an app called Overcast on my iPhone, but I
know they are on other platforms as well.  With the ACB Events podcast, you
have the advantage of being able to listen on your own schedule.

By the way, Cooking In the Dark is now available in Overcast, and I assume
it is in other places as well.






-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Saturday, September 5, 2020 10:40 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group
recipes?



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, September 5, 2020 10:31 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Clasic Tuna Sandwiches

I'm working my way through the ACB group's fish document a few recipes at a
time.  This one looks very adaptable

  



Classic Tuna Salad Sandwich


  


2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped

1 hard boiled egg, chopped

1/2 cup chopped celery

2 Tablespoons chopped dill pickle or relish

1/4 cup mayonnaise

2 teaspoons lemon juice

2 teaspoons lemon pepper seasoning

8 slices whole grain bread, toasted

Lettuce


Directions


In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice
and lemon pepper seasoning; mix well.

Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture
and top with the remaining bread.

  


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Re: [CnD] Cooking podcasts and ACB

[Linda S. via Cookinginthedark]

I usually listen to Cooking in the Dark on Acb/radio mainstream. It 
comes on Tuesdays and Fridays at 1;00 pacific time. I think it is on at 
other times, but don't know what they are. I use my Victor to listen. 
Acb/radio is amazing! I'll send the email address when I find it for 
subscribing to the zoom meetings schedule. Every day the schedule is 
sent for the meetings.


Cindy Hollis deserves some kind of award for what she and her team have 
done. They truly are the angels amongst us. Dale and Cheryl and his team 
too! Helping everyone understand that cooking is fun and very accessible 
for those of us who can't see.


On 9/5/2020 9:10 AM, meward1954--- via Cookinginthedark wrote:

Jennifer:

Actually, I don't remember the name of the recipe swap group exactly.

On ACB radio, on the Community channel, they play groups like this that are
currently done in Zoom meetings.  How I got into this group is that I went
to the ACB Convention this year and found out that there were community
lists for getting into these ACB-related Zoom meetings.  I will have to
write to them before I feel safe giving you the host's information.  But
since these meetings are played on the radio, I figured I could at least
give out the recipes.  I will ask the host how people can get on the list
for the recipes and how people can ask to join the group themselves.

In the meantime, ACB Community Radio has lots of shows that they play on the
station ACB Radio Community.  This station is available in many places,
including on the Victor Reader Stream on the Humanware Playlist.  Old shows
are available in a podcast called ACB Events, where there are lots of
interesting things ranging from cooking to technology to advocacy.  If you
listen to podcasts, I get them on an app called Overcast on my iPhone, but I
know they are on other platforms as well.  With the ACB Events podcast, you
have the advantage of being able to listen on your own schedule.

By the way, Cooking In the Dark is now available in Overcast, and I assume
it is in other places as well.






-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Saturday, September 5, 2020 10:40 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group
recipes?



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, September 5, 2020 10:31 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Clasic Tuna Sandwiches

I'm working my way through the ACB group's fish document a few recipes at a
time.  This one looks very adaptable

  



Classic Tuna Salad Sandwich


  


2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped

1 hard boiled egg, chopped

1/2 cup chopped celery

2 Tablespoons chopped dill pickle or relish

1/4 cup mayonnaise

2 teaspoons lemon juice

2 teaspoons lemon pepper seasoning

8 slices whole grain bread, toasted

Lettuce


Directions


In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice
and lemon pepper seasoning; mix well.

Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture
and top with the remaining bread.

  


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Re: [CnD] Cutting a cantaloupe

[Linda S. via Cookinginthedark]

Hi Everyone:


Dani, I cut it the same way. Dale said something like: Hold the 
cantaloupe with the stem side down?, and cut almost all the way through. 
Then turn it and do the same thing? Then he moved on to something else. 
Wish I could hear the episode again.


As far as peeling it, I don't think that you could peel it with a 
vegetable peeler as the skin is so thick and rough. So, the way Dale 
talked about it, it sounded so easy, but after that second turn, then 
what? (smile)


On 9/5/2020 5:59 AM, Dani Pagador via Cookinginthedark wrote:

I haven't heard the episode you're referring to, but at least for
cantaloupe, I cut it in half, then cut each half in half, then cut the
quarters in half--eight pieces to start. This lets me use a small
paring knife to separate the rind from the fruit. Scoop the seeds out
while you have the two halves in bowl form, before you make the two in
to quarters. To peel, hold the knife in your dominant hand, and hold
the fruit skin-side up in the other hand. Starting at one end, make a
cut between the skin and the fruit maybe a quarter of an inch or so
in, and follow the curve of the fruit. I am left-handed, so would be
peeling the fruit in a clockwise motion. Hope this makes sense.

More Later,
Dani

On 9/5/20, Jude DaShiell via Cookinginthedark
 wrote:

If you partly cut into a mellon then roll that mellon forward some and
continue cutting the mellon unless it's really ripe usually holds
together until the cut you made goes mostly around the mellon getting a
stable cutting area that doesn't suddenly collapse on you and making
your knife do unpredictible things.  I found use of a serated knife most
effective for cutting mellons too.

On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote:


Date: Sat, 5 Sep 2020 08:17:37
From: Lisa Belville via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Cutting a cantaloupe

Linda, I haven't heard the END show, but that has been my experience
cutting
whole cantaloupes.


Cut them in half, then cut the halves in half so you wind up with four
separate pieces.  You can even cut them into smaller pieces if you want
before
you take off the rind and scoop out the seeds.


Smaller pieces make it easier to remove the rind and seeds that way, at
least
it is for someone with smaller hands like I have.


Lisa




On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote:

Hi Everyone:


A couple of weeks ago, on a cooking in the dark show, Dale was talking
about
cutting melons, and also about different mixes. He briefly mentioned the
melons, and then went back to the mixes.

His method sounded so much easier and convenient. Can someone go over
that
again? Cut it lengthwise; turn and cut again? Does this make sense
hopefully? Thanks.

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[CnD] Cutting a cantaloupe

[Linda S. via Cookinginthedark]

Hi Everyone:


A couple of weeks ago, on a cooking in the dark show, Dale was talking 
about cutting melons, and also about different mixes. He briefly 
mentioned the melons, and then went back to the mixes.


His method sounded so much easier and convenient. Can someone go over 
that again? Cut it lengthwise; turn and cut again? Does this make sense 
hopefully? Thanks.


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Re: [CnD] Pie crust

[Linda S. via Cookinginthedark]

Arugula is kind of like a lettuce and it has a bitter taste. It's good 
mixed with other greens such as spinach. Some people mixed the greens, 
walnuts, and pears or peaches in a nice salad with a vinigrette dressing.


On 9/3/2020 3:00 PM, Sugar Lopez via Cookinginthedark wrote:

Hi Carol
Got this form google:

Rugula may refer to:

Arugula, an edible plant Eruca sativa
Rugelach, a Jewish pastry

HTH
sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 1:40 PM
To: Penny Reeder via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Pie crust

What is rughula?

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via 
Cookinginthedark  wrote:

It is the easiest  pie dough to work with, very supple, can’t be over-worked, 
doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill 
with jam or something else and bake to make treats for the cook or waiting 
children! The recipe, which also makes delicious rughula, is from Harold Magee.

Sent from my iPhone


On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark 
 wrote:

This is a very intriguing and interesting recipe. I'm trying to immagine how 
it would turn out with the cream cheese right in the pie dough.


On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote:
This is the pie crust recipe i usually use: in bowl of electric mixer, combine 
2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup 
unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms 
a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to 
one day. Roll out on lightly floured surface, and proceed with recipe for 
double-crust pie.

Sent from my iPhone


On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
 wrote:

Ah, that's nice! He'll really enjoy that dessert, and so will you.

When you go to spread the cream cheese, and powdered sugar, dip your spatula in 
water because it's a little hard to spread.

Good luck with school; been there done that. Sure makes it easier when you have 
a supportive partner. I'd love to hear about your experience.


On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
Nah, I'll make it for sweet husband. I'm going through major
homework crunch time, and he's saving my butt by doing some last
minute scanning and clean-up of a textbook so I can use it to
hopefully pass an exam. Making the dessert will give me a much-needed stress 
break.
It'll be a nice way to say thank you, and I love you bunches,
too. And there are so many variations … I can't wait to try them all.

More Later,
Dani




On 9/3/20, Linda S. via Cookinginthedark  wrote:
Dani:

I think it will become your favorite. I would have happily
looked for the recipe, and posted it, but ... uh well, it was already done. 
Enjoy!
I wish someone was there to make it for you. It's a labor of
love to make this dessert.

On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Linda.
If you remember the quantities or can post the recipe, I'm sure
it will become Dani Pagador's favorite dessert too. *lol* It
sounds like just the ticket to get me through the rest of this
week. Thanks, if you can share it and don't mind doing so.

More Later,
Dani



On 9/2/20, Regina Marie via Cookinginthedark
 wrote:

Hi Everyone. I use real butter, very cold, and not shortening.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the
Blind Find me at: https://facebook.com/reginamarie Follow me
on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark 
On Behalf Of Linda S. via Cookinginthedark
Sent: Tuesday, September 01, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] Pie crust


Hi everyone:


Since we're on the subject of baking, I read a long time ago,
in one of the cookbooks  made just for those of us who are
blind, a recipe for piecrust. I remember instead of using
shortening, it called for vegetable oil, and then you piece
the piecrust with your hands in to the pan. It was probably in
one of the books like, "cooking with feeling," or food at your
fingertips?
Can't remember. Does anyone remember this, or am I crazy? If
you know, lease send the recipe?

Thanks.

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Re: [CnD] Robert Redford Recipe - Food.com

[Linda S. via Cookinginthedark]

For this recipe, we also used to use sugar-free pudding and sugar-free 
Kool Whip.


On 9/3/2020 11:34 AM, Immigrant via Cookinginthedark wrote:

The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup 
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 1:11 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com

So I guess this means you can choose either 1/2 or 1 cup of each of those, the 
butter and the flour.  I've never seen a recipe quite like that.  Thanks for 
clarifying.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 12:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Robert Redford Recipe - Food.com

1/2 to 1 cup butter, and 1-1/2 cups flour.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 12:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com

Hello.

The Robert Redford recipe from Food.com is confusing.  I can't tell how much 
butter or flour to use.  Is it a half cup or a cup and a half?  Something is 
going on with the symbols as they translate.  Thanks.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Helen Whitehead via Cookinginthedark
Sent: Thursday, September 3, 2020 9:05 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Robert Redford Recipe - Food.com

Robert Redford Recipe - Food.com
READY IN: 35mins
Ingredients:

1⁄2 - 1
  cup
butter
1 1⁄2
  cups
flour
1
  cup
pecans,
chopped
1
  large
cream cheese
1
  cup
confectioners' sugar
1
  cup
peanut butter
1
  (3 1/2  ounce) box
vanilla pudding mix
1
  (3 1/2  ounce) box
chocolate pudding mix
3
  cups
milk
1
  cup
Cool Whip
Garnish
  additional
Cool Whip
  nuts, and
chocolate
DIRECTIONS

Melt butter; mix with flour and press into baking pan.
Pour pecans over and press down.
Bake 15 minutes at 350 degrees Fahrenheit.
Cool.
Mix cream cheese with confectioners' sugar and peanut butter.
Mix well.
Pour over crust.
Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
Beat well.
Pour over peanut butter layer.
Garnish with additional Cool Whip.
Sprinkle with nuts and chocolate as desired.

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Re: [CnD] Pie crust

[Linda S. via Cookinginthedark]

I think this is almost like a Danish pastry kind of dough? I might try 
this recipe this week end. I asked my husband if there would be a pie 
that he might like to try, and he said "blackberry." Not sure how he 
came up with that answer, but o.k., so blackberry it is. And, I think 
we'll try this recipe for the crust. Thanks.


On 9/3/2020 10:18 AM, Penny Reeder via Cookinginthedark wrote:

It is the easiest  pie dough to work with, very supple, can’t be over-worked, 
doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill 
with jam or something else and bake to make treats for the cook or waiting 
children! The recipe, which also makes delicious rughula, is from Harold Magee.

Sent from my iPhone


On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark 
 wrote:

This is a very intriguing and interesting recipe. I'm trying to immagine how 
it would turn out with the cream cheese right in the pie dough.


On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote:
This is the pie crust recipe i usually use: in bowl of electric mixer, combine 
2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup 
unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms 
a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to 
one day. Roll out on lightly floured surface, and proceed with recipe for 
double-crust pie.

Sent from my iPhone


On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
 wrote:

Ah, that's nice! He'll really enjoy that dessert, and so will you.

When you go to spread the cream cheese, and powdered sugar, dip your spatula in 
water because it's a little hard to spread.

Good luck with school; been there done that. Sure makes it easier when you have 
a supportive partner. I'd love to hear about your experience.


On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
Nah, I'll make it for sweet husband. I'm going through major homework
crunch time, and he's saving my butt by doing some last minute
scanning and clean-up of a textbook so I can use it to hopefully pass
an exam. Making the dessert will give me a much-needed stress break.
It'll be a nice way to say thank you, and I love you bunches, too. And
there are so many variations … I can't wait to try them all.

More Later,
Dani




On 9/3/20, Linda S. via Cookinginthedark  wrote:
Dani:

I think it will become your favorite. I would have happily looked for
the recipe, and posted it, but ... uh well, it was already done. Enjoy!
I wish someone was there to make it for you. It's a labor of love to
make this dessert.

On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Linda.
If you remember the quantities or can post the recipe, I'm sure it
will become Dani Pagador's favorite dessert too. *lol* It sounds like
just the ticket to get me through the rest of this week. Thanks, if
you can share it and don't mind doing so.

More Later,
Dani



On 9/2/20, Regina Marie via Cookinginthedark
 wrote:

Hi Everyone. I use real butter, very cold, and not shortening.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf
Of
Linda S. via Cookinginthedark
Sent: Tuesday, September 01, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] Pie crust


Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one of
the
cookbooks  made just for those of us who are blind, a recipe for
piecrust. I
remember instead of using shortening, it called for vegetable oil, and
then
you piece  the piecrust with your hands in to the pan. It was probably
in
one of the books like, "cooking with feeling," or food at your
fingertips?
Can't remember. Does anyone remember this, or am I crazy? If you know,
lease
send the recipe?

Thanks.

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Re: [CnD] Pie crust

[Linda S. via Cookinginthedark]

This is a very intriguing and interesting recipe. I'm trying to immagine 
how it would turn out with the cream cheese right in the pie dough.


On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote:

This is the pie crust recipe i usually use: in bowl of electric mixer, combine 
2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup 
unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms 
a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to 
one day. Roll out on lightly floured surface, and proceed with recipe for 
double-crust pie.

Sent from my iPhone


On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
 wrote:

Ah, that's nice! He'll really enjoy that dessert, and so will you.

When you go to spread the cream cheese, and powdered sugar, dip your spatula in 
water because it's a little hard to spread.

Good luck with school; been there done that. Sure makes it easier when you have 
a supportive partner. I'd love to hear about your experience.


On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
Nah, I'll make it for sweet husband. I'm going through major homework
crunch time, and he's saving my butt by doing some last minute
scanning and clean-up of a textbook so I can use it to hopefully pass
an exam. Making the dessert will give me a much-needed stress break.
It'll be a nice way to say thank you, and I love you bunches, too. And
there are so many variations … I can't wait to try them all.

More Later,
Dani




On 9/3/20, Linda S. via Cookinginthedark  wrote:
Dani:

I think it will become your favorite. I would have happily looked for
the recipe, and posted it, but ... uh well, it was already done. Enjoy!
I wish someone was there to make it for you. It's a labor of love to
make this dessert.

On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Linda.
If you remember the quantities or can post the recipe, I'm sure it
will become Dani Pagador's favorite dessert too. *lol* It sounds like
just the ticket to get me through the rest of this week. Thanks, if
you can share it and don't mind doing so.

More Later,
Dani



On 9/2/20, Regina Marie via Cookinginthedark
 wrote:

Hi Everyone. I use real butter, very cold, and not shortening.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf
Of
Linda S. via Cookinginthedark
Sent: Tuesday, September 01, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] Pie crust


Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one of
the
cookbooks  made just for those of us who are blind, a recipe for
piecrust. I
remember instead of using shortening, it called for vegetable oil, and
then
you piece  the piecrust with your hands in to the pan. It was probably
in
one of the books like, "cooking with feeling," or food at your
fingertips?
Can't remember. Does anyone remember this, or am I crazy? If you know,
lease
send the recipe?

Thanks.

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Re: [CnD] Potbelly's Oatmeal Chocolate Chip Cookies

[Linda S. via Cookinginthedark]

Oh yum! Just gained another 20lbs reading this recipe. lol

On 9/3/2020 8:46 AM, Dani Pagador via Cookinginthedark wrote:

New favorite cookie recipe. Of course I tweaked it. My notes below. If
I had to choose only one cookie to bake and eat for the rest of my
life, it'd be this one!!!


Potbelly's Oatmeal Chocolate Chip Cookies
 From Bella Ritter

Cream together:
1 c. packed brown sugar
1 c. white sugar
2 sticks softened butter

Add in:
2 eggs, beaten
2 tsp. vanilla

Combine:
2 c. flour
1-1/2 tsp. baking soda
1 tsp. Kosher salt
2-1/2 cups oats

Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups
semisweet chocolate chips.

After dough gets mixed, refrigerate to make forming easier.

Bake at 350 for 20 mins.


Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp.
Add 1/4 tsp. lemon juice.

Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use
unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark
cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used
fork to mix dry ingredients initially, then used my hands to make sure
things were distributed and all the lumps were out of the cocoa and
baking soda.
Used whole bag of chips.
Used rounded Tbsp to measure cookies; each cookie was just over 1
Tbsp. I think I got 40 cookies.
Baked a dozen at 375 for 11 mins, turning baking sheet halfway
through. Froze remainder. Need to add 1 minute to baking time if
cookies come from freezer.

These come out crispy around the edges, but chewy in the center. The
Kosher salt gives these a nice sweet-salty flavor with each bite, and
the sesame seed and chocolate combo taste like peanut butter. I can't
keep my hands off the cookies!!! Not good. Not good at all!!
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Re: [CnD] Pie crust

[Linda S. via Cookinginthedark]

Ah, that's nice! He'll really enjoy that dessert, and so will you.

When you go to spread the cream cheese, and powdered sugar, dip your 
spatula in water because it's a little hard to spread.


Good luck with school; been there done that. Sure makes it easier when 
you have a supportive partner. I'd love to hear about your experience.


On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:

Nah, I'll make it for sweet husband. I'm going through major homework
crunch time, and he's saving my butt by doing some last minute
scanning and clean-up of a textbook so I can use it to hopefully pass
an exam. Making the dessert will give me a much-needed stress break.
It'll be a nice way to say thank you, and I love you bunches, too. And
there are so many variations … I can't wait to try them all.

More Later,
Dani



On 9/3/20, Linda S. via Cookinginthedark  wrote:

Dani:

I think it will become your favorite. I would have happily looked for
the recipe, and posted it, but ... uh well, it was already done. Enjoy!
I wish someone was there to make it for you. It's a labor of love to
make this dessert.

On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Linda.
If you remember the quantities or can post the recipe, I'm sure it
will become Dani Pagador's favorite dessert too. *lol* It sounds like
just the ticket to get me through the rest of this week. Thanks, if
you can share it and don't mind doing so.

More Later,
Dani



On 9/2/20, Regina Marie via Cookinginthedark
 wrote:

Hi Everyone. I use real butter, very cold, and not shortening.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf
Of
Linda S. via Cookinginthedark
Sent: Tuesday, September 01, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] Pie crust


Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one of
the
cookbooks  made just for those of us who are blind, a recipe for
piecrust. I
remember instead of using shortening, it called for vegetable oil, and
then
you piece  the piecrust with your hands in to the pan. It was probably
in
one of the books like, "cooking with feeling," or food at your
fingertips?
Can't remember. Does anyone remember this, or am I crazy? If you know,
lease
send the recipe?

Thanks.

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Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT

[Linda S. via Cookinginthedark]

One  stick of butter equals   one half cup. If I remember right, we also 
cut the milk for the pudding to 2 1/2 cup, as 3 cups made the pudding a 
little thin.


Sometimes we used lemon pudding instead of chocolate, and that was also 
very good!


On 9/3/2020 7:08 AM, Samuel Wilkins via Cookinginthedark wrote:
What does the SM stand for?  And when you say one stick of butter, how 
much is that, as I normally have butter in blocks.


On 03/09/2020 14:54, Linda S. via Cookinginthedark wrote:
Wow, what a way to start the day! Amazing. Thanks, I would have never 
thought this recipe could be found. It's been so long ago since I 
taught, and since we made this, but this recipe is really really good 
and decadent! Yum!


On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote:

ROBERT REDFORD'S  4 LAYER DESSERT


1 c. flour

1 stick butter

1/2 c. chopped pecans

8 oz. cream cheese

1 c. powdered sugar

1 c. Cool Whip

2 sm. instant chocolate pudding

3 c. cold milk


Mix first three ingredients together and bake 20 minutes at 350 
degrees in

13"x9" pan.


Cream the powdered sugar with cream cheese and Cool Whip. Spread on 
baked
crust. Whip the pudding with the cold milk and spread on next. Top 
with more

Cool

Whip.  Enjoy.



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Re: [CnD] Pie crust

[Linda S. via Cookinginthedark]

Dani:

I think it will become your favorite. I would have happily looked for 
the recipe, and posted it, but ... uh well, it was already done. Enjoy! 
I wish someone was there to make it for you. It's a labor of love to 
make this dessert.


On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Linda.
If you remember the quantities or can post the recipe, I'm sure it
will become Dani Pagador's favorite dessert too. *lol* It sounds like
just the ticket to get me through the rest of this week. Thanks, if
you can share it and don't mind doing so.

More Later,
Dani



On 9/2/20, Regina Marie via Cookinginthedark
 wrote:

Hi Everyone. I use real butter, very cold, and not shortening.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Tuesday, September 01, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] Pie crust


Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one of the
cookbooks  made just for those of us who are blind, a recipe for piecrust. I
remember instead of using shortening, it called for vegetable oil, and then
you piece  the piecrust with your hands in to the pan. It was probably in
one of the books like, "cooking with feeling," or food at your fingertips?
Can't remember. Does anyone remember this, or am I crazy? If you know, lease
send the recipe?

Thanks.

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Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT

[Linda S. via Cookinginthedark]

Wow, what a way to start the day! Amazing. Thanks, I would have never 
thought this recipe could be found. It's been so long ago since I 
taught, and since we made this, but this recipe is really really good 
and decadent! Yum!


On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote:

ROBERT REDFORD'S  4 LAYER DESSERT

  


1 c. flour

1 stick butter

1/2 c. chopped pecans

8 oz. cream cheese

1 c. powdered sugar

1 c. Cool Whip

2 sm. instant chocolate pudding

3 c. cold milk

  


Mix first three ingredients together and bake 20 minutes at 350 degrees in
13"x9" pan.

  


Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked
crust. Whip the pudding with the cold milk and spread on next. Top with more
Cool

Whip.  Enjoy.

  

  


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Re: [CnD] Pie crust

[Linda S. via Cookinginthedark]

Hi Dani:


I think you are right. butter tends to make the crust flakier. When I 
and another teacher co-taught, we would make a recipe called: "Robert 
Redford's favorite dessert, I think that's what it was called.


It was a three layered dessert, the bottom being an oblong crust which 
was placed in a cake pan, the second layer was cream cheese mixed with 
Kool Whip, and the third was pudding mixed with more Kool Whip. It's 
been so long since we've made this recipe. The pie crust for that 
dessert was very flaky, and this dessert was delicious. Needless to say, 
it was for more advanced students that we had in the class.


On 9/2/2020 1:58 PM, Dani Pagador via Cookinginthedark wrote:

I haven't had the oil version. I don't feel I work with oil very well
when it comes to baking cakes and pies, so I think that's why I
switched to butter. It's got pie crust texture, imho. I'm not the best
at whether to call it flaky, but it gets us apple pie, chocolate pie,
and quiche, so I'll keep using it. Besides, I don't plan ahead, so
wouldn't remember to buy the pie crust if I went to the market.

More Later,
Dani



On 9/2/20, meward1954--- via Cookinginthedark
 wrote:

Does this taste like a regular pie crust?  I have had pie crusts made with
oil before and they were a different texture.  I didn't mind it too much,
but I would not have called it flaky.  The pies I am talking about were made
with a special recipe that used oil.  This was a long time ago, but I still
remember it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Tuesday, September 1, 2020 9:45 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Pie crust

Hi, Linda.
There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
on BARD. I'vve also seen it referenced online as coming from a Betty Crocker
book in the 1950s. Here's the recipe. I use it all the time, but substitute
melted butter for the vegetable oil. I mix the ingredients in a bowl to form
the dough and roll it out and then coax it in to the pan because I don't
think I'd be able to mix thoroughly re the recipe method given, and suck
wind at doing the push-in method.
I find it works for both single and double pie crust. The recipe referenced
here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1
tablespoon. If I need to blind bake, I put a second pan on top of the pie
crust with parchment paper between, flip the pie over, and bake as directed
in recipe. Works for both sweet and savory pies.

HTH,
Dani

Push-in Pie Crust

makes 1 8- or 9-inch pie crust
prep time: 5 minutes

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork.
Add oil and milk. Mix again, until all ingredients are combined.
2. Press dough into the bottom and against the sides of pan with your
fingertips. If you like, you can make a scalloped edge on the crust,
pinching dough between your thumb and index finger.
If you are using this crust for a pudding-type pie, bake empty pie shell in
a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount
of time recommended in your pie recipe.




On 9/1/20, Linda S. via Cookinginthedark 
wrote:

Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one
of the cookbooks  made just for those of us who are blind, a recipe
for piecrust. I remember instead of using shortening, it called for
vegetable oil, and then you piece  the piecrust with your hands in to
the pan. It was probably in one of the books like, "cooking with
feeling," or food at your fingertips? Can't remember. Does anyone
remember this, or am I crazy? If you know, lease send the recipe?

Thanks.

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[CnD] Pie crust

[Linda S. via Cookinginthedark]

Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one of 
the cookbooks  made just for those of us who are blind, a recipe for 
piecrust. I remember instead of using shortening, it called for 
vegetable oil, and then you piece  the piecrust with your hands in to 
the pan. It was probably in one of the books like, "cooking with 
feeling," or food at your fingertips? Can't remember. Does anyone 
remember this, or am I crazy? If you know, lease send the recipe?


Thanks.

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Re: [CnD] Bisquick Dumplings

[Linda S. via Cookinginthedark]

I've done this before, and they always come out good and delicious. As 
they cook on top of the chicken stew, the thinckines kind of making its 
own gravy. Yum, ready for fall and winter!


On 9/1/2020 10:33 AM, Marilyn Pennington via Cookinginthedark wrote:

Bisquick Dumplings

  


Nothing tops off beef stew or chicken and vegetables better than these
two-ingredient

dumplings!

Makes: 10 dumplings

2 cups Original Bisquick mix

2/3 cup milk

1. Stir ingredients until soft dough forms.

2. Drop by spoonsful onto boiling stew; reduce heat.

3. Cook uncovered 10 minutes. Cover and cook 10 minutes.

High Altitude (3500-6500 ft) No changes.  Enjoy.

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Re: [CnD] cocoa fudge cake recipe T

[Linda S. via Cookinginthedark]

No, baking powder? not baking soda? Baking powder is what makes it self 
rising right? Not sure.


On 8/30/2020 12:02 PM, Sugar Lopez via Cookinginthedark wrote:

Yes, it's what I said. Self rising flour already has baking soda and salt 
included
Thanks.
sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 30, 2020 11:43 AM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] cocoa fudge cake recipe T

I'm not sure, but doesn't self-rising flour have baking powder instead of 
baking soda?

On 8/30/2020 11:19 AM, Sugar Lopez via Cookinginthedark wrote:

Hi Samuel
I may be wrong but what I personally do is use the same measurements, the 
differnce is self rising flour already has the baking soda and salt included, 
so you won't have to add more or any.
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On
Behalf Of Samuel Wilkins via Cookinginthedark
Sent: Sunday, August 30, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] cocoa fudge cake recipe T

Can you substitute all purpose flour and baking soda with self-raising flour, 
and if so, how much do you need?

On 29/08/2020 18:43, Jeanne Fike via Cookinginthedark wrote:

cocoa fudge cake recipe
1 2/3 cups all purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
frost with icing of your choice if wish Heat oven to 350 degrees.
Grease and flour a rectangular pan, 13 by 9 by 2 inches. Beat all
ingredients on low speed,  scraping bowl constantly, 30 seconds. Beat
on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake 30-35 minutes or until wooden pick inserted in center comes out
clean. Cool.
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--
Regards,

Samuel Wilkins

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Re: [CnD] cocoa fudge cake recipe T

[Linda S. via Cookinginthedark]

I'm not sure, but doesn't self-rising flour have baking powder instead 
of baking soda?


On 8/30/2020 11:19 AM, Sugar Lopez via Cookinginthedark wrote:

Hi Samuel
I may be wrong but what I personally do is use the same measurements, the 
differnce is self rising flour already has the baking soda and salt included, 
so you won't have to add more or any.
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Samuel Wilkins via Cookinginthedark
Sent: Sunday, August 30, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] cocoa fudge cake recipe T

Can you substitute all purpose flour and baking soda with self-raising flour, 
and if so, how much do you need?

On 29/08/2020 18:43, Jeanne Fike via Cookinginthedark wrote:

cocoa fudge cake recipe
1 2/3 cups all purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
frost with icing of your choice if wish Heat oven to 350 degrees.
Grease and flour a rectangular pan, 13 by 9 by 2 inches. Beat all
ingredients on low speed,  scraping bowl constantly, 30 seconds. Beat
on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake 30-35 minutes or until wooden pick inserted in center comes out
clean. Cool.
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Re: [CnD] Shrinking Cake Mixes | CDKitchen.com

[Linda S. via Cookinginthedark]

Oh yeah. What's that called in economics? Inflation?

On 8/25/2020 7:16 PM, Evelyn via Cookinginthedark wrote:

This is very helpful information, thanks!  It seems to me that more and more 
brands are being down-sized.  For example, ice cream no longer comes in a half 
gallon container.  It’s a quart and a half.  The only explanation I can come up 
with is it’s another way of raising the price.  You know, pay the same but get 
less.


Sent from Mail for Windows 10

From: Kathy Brandt via Cookinginthedark
Sent: Tuesday, August 25, 2020 5:50 PM
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] Shrinking Cake Mixes | CDKitchen.com


https://www.cdkitchen.com/cooking-tips/cake-mixes.html

Thought would send, since I think some of the cake recipes that have been 
coming out lately require the older size. The webpage includes a cake mix 
calculator where you can enter the size box you have and then the size you 
need; you will then be told how much flour, at Cetera, is necessary. The crux 
is:
  If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix. If you use a loPackages of cake mix have 
shrunk in size so older recipes calling for an 18.25 ounce box may not work as 
well with the new packaging. This easy fix will take care of the difference.


If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix. If you use a loPackages of cake mix have 
shrunk in size so older recipes calling for an 18.25 ounce box may not work as 
well with the new packaging. This easy fix will take care of the difference.


If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix. If you use a loPackages of cake mix have 
shrunk in size so older recipes calling for an 18.25 ounce box may not work as 
well with the new packaging. This easy fix will take care of the difference.


If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix.

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Re: [CnD] MOUTH WATERING SUPER EASY POT ROAST

[Linda S. via Cookinginthedark]

I think that the onion soup will counteract the sweetness of the coke.

On 8/25/2020 3:36 PM, diane.fann7--- via Cookinginthedark wrote:

I've had pulled pork done in the crockpot with dr. pepper, and it was good
and not sweet.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:34 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] MOUTH WATERING SUPER EASY POT ROAST

Okay, I thought the very same thing, but I promise you, you won't taste any
sweetness. I promise!

Karen

At 03:17 PM 8/25/2020, you wrote:

I would be hesitant to add soda, I don't like adding anything that
would give meat a sweet taste.

-Original Message-
From: Cookinginthedark  On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] MOUTH WATERING SUPER EASY POT ROAST

Oh, yah, I use soda in a lot of meats. It doesn't matter what flavor
soda you use, either. Sometimes, I even put it on hamburger patties,
and they're more tender, too. It's amazing what some soda pop will do.

Karen

At 08:52 AM 8/25/2020, you wrote:

MOUTH WATERING SUPER EASY POT ROAST

Printed from COOKS.COM



1 pot roast that fits your slow-cooker
1 can Cola "classic"
1 envelope of Lipton's Onion Soup Mix

Place a 3-4 lb pot roast in slow-cooker (or large enough to fit the
size of slow cooker you will be using).

Pour half an envelope of Lipton Onion Soup mix over the roast. Pour
the entire can of cola over roast, and then top with remainder of soup

mix.

Set slow cooker on high and cook for 4 hours. Turn pot roast over
about half way through cooking time.

The meat falls apart - it's so moist! YUM!!!



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Re: [CnD] Substituting Carrots for Zucchini in Bread?

[Linda S. via Cookinginthedark]

Could you perhaps add a little orange juice or apple juice?

On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote:

I felt carrot pulp after having done some juicing myself.  It's as dry
as dry string.  It would make for good roughage in a bread but no more
than that.  That bread would need some increased flavoring to make it
edible once carrot pulp had been added.

On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote:


Date: Mon, 24 Aug 2020 18:52:48
From: diane.fann7--- via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread?

How dry is carrot pulp after the juice is out? I think I would try it rather
than throw it out.

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Monday, August 24, 2020 6:36 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: [CnD] Substituting Carrots for Zucchini in Bread?

Hi, Everyone.
My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to
see it go to waste, and am wondering if I can substitute it for zucchini in
bread? Are their other uses for the leftover pulp?

Thanks,
Dani
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Re: [CnD] carrot cake

[Linda S. via Cookinginthedark]

It is, and applesauce makes a little heavier cake, but it works out o.k.

On 8/24/2020 1:22 PM, Immigrant via Cookinginthedark wrote:

I would think oil is better than applesauce, it would result in a cake that is 
more moist. Melted butter is probably even better than oil.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] carrot cake

You can also substitute applesauce for oil in this recipe.

On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:

I would happily substitute figs for raisins since raisins are
dehydrated grapes.
Nuts in cakes I very much like along with cinnamon.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Mon, 24 Aug 2020 12:20:28
From: meward1954--- via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] carrot cake

I like lots of nuts in carrot cake.  The thing I don't like there is raisins, 
but lots of people love them.  I guess it comes down to taste.

-Original Message-
From: Cookinginthedark  On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 24, 2020 11:05 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] carrot cake

Pecans, walnuts. As long as you have lots of either or both.

-Original Message-
From: Cookinginthedark  On
Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 12:02 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] carrot cake

I usually substitute pecans for walnuts.  My husband has trouble with walnuts.  
I like them, but good Texans use more pecans anyway.



-Original Message-
From: Cookinginthedark  On
Behalf Of Kathy Brandt via Cookinginthedark
Sent: Sunday, August 23, 2020 5:47 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
Subject: Re: [CnD] carrot cake

Will be interested in knowing how it turns out. Me, I?d be lucky to use half 
the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a 
pineapple fan, but would maybe add a little more liquid to make up for no juice 
if I were using.



On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
 wrote:

I usually use DH carrot cake mix. I like this recipe and will try it. The two 
cups walnuts is correct, and I would put at least that many. I will probably 
add dried, unsweetened coconut flakes. I will use the cardamom.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Jody M via Cookinginthedark
Sent: Sunday, August 23, 2020 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Jody M <1973j...@gmail.com>
Subject: Re: [CnD] carrot cake

good morning, maybe I missed something. What is the temperature and how long do 
you bake this cake?

Sent from my iPhone


On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
 wrote:

This carrot cake recipe is from one of the Joanna Fluke mysteries.
Is the amount of walnuts correct?
2 cups sugar
3 eggs
? cup vegetable oil (not canola or olive)
1 tsp. vanilla
? cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ? cups flour
2 cups packed grated carrots
Wendy

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Re: [CnD] Lock-lid saucepan

[Linda S. via Cookinginthedark]

Maybe your husband used it as a planter? (lol)

On 8/24/2020 1:01 PM, Regina Marie via Cookinginthedark wrote:

Hi Again. My pot is substantial and not thin. I have used colanders as well.
This is just easier and does not take any extra time. Just works like a
colander.

I did have a steamer pot that doubled as a pasta pot. For steaming, you
placed water below the internal colander. For pasta, you filled with water
as normal with the internal colander in place. To drain the pasta, you used
oven mitts and just lifted the internal colander out by the 2 side handles.
It was a lovely pot. It grew legs and walked away somehow from my kitchen.
*grin*


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 9:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Lock-lid saucepan

We used to have lock lid pasta pots at my old job in rehab.  But they were
very thin.  I didn't recommend them because, to tell the truth, I didn't
feel safe using them.  They looked to me like they were just asking to tump
over when I put the top on.  Very flimsy.  Maybe these ones you guys have
are better.  Also, do you have to stand there and drain the pasta for a long
time?  I usually pour the pasta into the colander, shake it around for a
little while,  and then walk off and do something else while I wait for it
to finish draining.

Once you have learned to use a colander in the sink, it is very safe. The
main thing is that you have to feel the inside curve of the colander with
the outside curve of the pot you are pouring the pasta from.  That sounds
complicated, but it really is not.  Imagine putting a small cup or bowl
upside down into a larger one without touching the one on the bottom.

If I needed to learn to use a colander today, I would do it in the sink with
just cold water.  Then I would put something in the pot of cold water that
would not hurt the drain too much, cereal, rice, or some non-food items, as
long as you are sure that you won't get things down the drain that don't
belong there.  Maybe even use pasta.  Then I would practice pouring the
liquid from the pot into the colander and then checking to make sure that
all the objects landed in the colander.  I would practice until I was fairly
confident that the objects all go in the colander  all or most of the time.
Finally, I would practice with real boiling water and then I would go ahead
and just cook the pasta and drain it.  You can take your time positioning
the edge of the pot over the lip of the colander, using oven mitts if you
need to.

-Original Message-
From: Cookinginthedark  On Behalf Of
Regina Marie via Cookinginthedark
Sent: Sunday, August 23, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] Lock-lid saucepan

Hi Debbie. I bought mine from Walmart. Check on

https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 2:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Lock-lid saucepan

When I was a teen, forty years ago, the AFB aids and appliances catalog sold
a lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny
holes along the top rim on the opposite side of the handle, around 5 of
them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that
lid, take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used
it every night. When my dad passed away, my mom who doesn't cook gave it to
a thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] Modification of recipe for home made taco seasoning.

[Linda S. via Cookinginthedark]

I don't know why the greater than signs are there. Sorry.

On 8/24/2020 10:51 AM, Jennifer Thompson via Cookinginthedark wrote:

Hi I deleted all the greater than signs.

I would like to know why all the greater than signs?

The recipe is below.

  


Ooh! Thanks for this recipe. The packages of taco seasoning contain so much
salt; got some high blood pressure around here, so we are really trying to
cut back on our sodium intake.

On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote:

I like this better than the store bought kind.  I think I will double  or
quadruple this next time because it is only enough for a couple of recipes.

I used about half of it to substitute for one packet.  Ingredients are  only
a guideline, of course.

  


1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

¼ teaspoon paprika

1-1/2 teaspoon ground cumin

1 teaspoon sea salt




Mix all ingredients and store in container with tight lid.

  


Notes on Salt:  If doubling or quadrupling, I wouldn’t completely  double or
quadruple the salt.  If on a low-sodium diet requested by  physician, you
can reduce the salt.  Sea salt is still salt, after  all.  But if you leave
it out altogether, this will be susceptible to clumping.

  

  

  

  


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Re: [CnD] Tex Mex Corn Casserole

[Linda S. via Cookinginthedark]

Yum!

On 8/24/2020 10:44 AM, meward1954--- via Cookinginthedark wrote:

Now that we are on the Gringo-Mex theme, here's another casserole that I
used to make at Thanksgiving.

  


Mexican Corn Casserole

4 eggs, beaten

1 can corn, drained

1 can cream-style corn

1-1/2 cups cornmeal

1-1/4 cups buttermilk

1 cup butter, melted

2 cans (4 ounces each) green chilies, chopped

2 medium onions, chopped

1 teaspoon baking soda

3 cups cheddar cheese, or combination cheddar and Monterey Jack cheese,
shredded, divided

  


Preheat oven to 325 degrees.

  


Beat eggs.  Ad the next eight ingredients: the two types of corn, cornmeal,
buttermilk, butter, green chilies, chopped onions, and baking soda.  Mix
well.  Stir in 2 cups of the cheese.  Pour into a greased 9 by 13 inch
baking dish.  Bake uncovered at 325 for one hour.  Top with remaining cheese
and let stand 15 minutes.

  


Can be garnished with sweet pepper or jalapeno rings if desired.  You can
also saute the onions in advance if there are picky eaters who think they
don't like onions.

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Re: [CnD] Homemade taco seasoning

[Linda S. via Cookinginthedark]

Really! The things you can learn; something new every day.

On 8/24/2020 10:30 AM, meward1954--- via Cookinginthedark wrote:

It is spelled sriracha.  Sometimes it is also called rooster sauce.

-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:29 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Homemade taco seasoning

My favorite for putting on eggs, or meat is called tapatillo. But again,
it's full of salt, and is pretty hot. Has tons of flavor though, and I also
like ciracha; sorry for the spelling.

On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote:

I liked pico de gallo piquante sauce better than any of those salsas
now marketed.
If you're in WalMart, some idiot manufacturers mis-labeled jars of
jalapinio peppers as nachos.  So if you can't find your jalapinios,
that's why.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Mon, 24 Aug 2020 13:00:05
From: meward1954--- via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Homemade taco seasoning

I like this better than the store bought kind.  I think I will double
or quadruple this next time because it is only enough for a couple of

recipes.

I used about half of it to substitute for one packet.  Ingredients
are only a guideline, of course.



1 tablespoon chili powder

? teaspoon garlic powder

? teaspoon onion powder

? teaspoon crushed red pepper flakes

? teaspoon dried oregano

? teaspoon paprika

1-1/2 teaspoon ground cumin

1 teaspoon sea salt



Mix all ingredients and store in container with tight lid.



Notes on Salt:  If doubling or quadrupling, I wouldn?t completely
double or quadruple the salt.  If on a low-sodium diet requested by
physician, you can reduce the salt.  Sea salt is still salt, after
all.  But if you leave it out altogether, this will be susceptible to

clumping.



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Re: [CnD] Homemade taco seasoning

[Linda S. via Cookinginthedark]

My favorite for putting on eggs, or meat is called tapatillo. But again, 
it's full of salt, and is pretty hot. Has tons of flavor though, and I 
also like ciracha; sorry for the spelling.


On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote:

I liked pico de gallo piquante sauce better than any of those salsas now
marketed.
If you're in WalMart, some idiot manufacturers mis-labeled jars of
jalapinio peppers as nachos.  So if you can't find your jalapinios,
that's why.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Mon, 24 Aug 2020 13:00:05
From: meward1954--- via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Homemade taco seasoning

I like this better than the store bought kind.  I think I will double or
quadruple this next time because it is only enough for a couple of recipes.
I used about half of it to substitute for one packet.  Ingredients are only
a guideline, of course.



1 tablespoon chili powder

? teaspoon garlic powder

? teaspoon onion powder

? teaspoon crushed red pepper flakes

? teaspoon dried oregano

? teaspoon paprika

1-1/2 teaspoon ground cumin

1 teaspoon sea salt



Mix all ingredients and store in container with tight lid.



Notes on Salt:  If doubling or quadrupling, I wouldn?t completely double or
quadruple the salt.  If on a low-sodium diet requested by physician, you can
reduce the salt.  Sea salt is still salt, after all.  But if you leave it
out altogether, this will be susceptible to clumping.



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Re: [CnD] Homemade taco seasoning

[Linda S. via Cookinginthedark]

Ooh! Thanks for this recipe. The packages of taco seasoning contain so 
much salt; got some high blood pressure around here, so we are really 
trying to cut back on our sodium intake.


On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote:

I like this better than the store bought kind.  I think I will double or
quadruple this next time because it is only enough for a couple of recipes.
I used about half of it to substitute for one packet.  Ingredients are only
a guideline, of course.

  


1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

¼ teaspoon paprika

1-1/2 teaspoon ground cumin

1 teaspoon sea salt

  


Mix all ingredients and store in container with tight lid.

  


Notes on Salt:  If doubling or quadrupling, I wouldn’t completely double or
quadruple the salt.  If on a low-sodium diet requested by physician, you can
reduce the salt.  Sea salt is still salt, after all.  But if you leave it
out altogether, this will be susceptible to clumping.

  


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Re: [CnD] carrot cake

[Linda S. via Cookinginthedark]

You can also substitute applesauce for oil in this recipe.

On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:

I would happily substitute figs for raisins since raisins are dehydrated
grapes.
Nuts in cakes I very much like along with cinnamon.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Mon, 24 Aug 2020 12:20:28
From: meward1954--- via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] carrot cake

I like lots of nuts in carrot cake.  The thing I don't like there is raisins, 
but lots of people love them.  I guess it comes down to taste.

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Monday, August 24, 2020 11:05 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] carrot cake

Pecans, walnuts. As long as you have lots of either or both.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 12:02 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] carrot cake

I usually substitute pecans for walnuts.  My husband has trouble with walnuts.  
I like them, but good Texans use more pecans anyway.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Kathy Brandt via Cookinginthedark
Sent: Sunday, August 23, 2020 5:47 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
Subject: Re: [CnD] carrot cake

Will be interested in knowing how it turns out. Me, I?d be lucky to use half 
the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a 
pineapple fan, but would maybe add a little more liquid to make up for no juice 
if I were using.



On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
 wrote:

I usually use DH carrot cake mix. I like this recipe and will try it. The two 
cups walnuts is correct, and I would put at least that many. I will probably 
add dried, unsweetened coconut flakes. I will use the cardamom.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jody M via Cookinginthedark
Sent: Sunday, August 23, 2020 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Jody M <1973j...@gmail.com>
Subject: Re: [CnD] carrot cake

good morning, maybe I missed something. What is the temperature and how long do 
you bake this cake?

Sent from my iPhone


On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
 wrote:

This carrot cake recipe is from one of the Joanna Fluke mysteries. Is
the amount of walnuts correct?
2 cups sugar
3 eggs
? cup vegetable oil (not canola or olive)
1 tsp. vanilla
? cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ? cups flour
2 cups packed grated carrots
Wendy

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Re: [CnD] Lock-lid saucepan

[Linda S. via Cookinginthedark]

Happy Monday:


I love the suggestion of practicing these skills. I've used oth methods 
and and comfortable doing them both.


One thing to watch is if you are using boiling water to fill the 
colendar turn your head to the side a little so that the steam doesn't 
come un in to your face.


On another note, my husband bought the locklid pan from Walmart. 
Although it is a full likd, half of it is open so that the holes just go 
on one half of the pan. I do not like this pan. He said that our old 
good locklid was getting old, so he used it to plant something. Brat 
that he is! I love him so much, but sometimes ...!


Anyway, there is my two cents. (smile)

Everyone have a nice week.

On 8/24/2020 9:18 AM, meward1954--- via Cookinginthedark wrote:

We used to have lock lid pasta pots at my old job in rehab.  But they were
very thin.  I didn't recommend them because, to tell the truth, I didn't
feel safe using them.  They looked to me like they were just asking to tump
over when I put the top on.  Very flimsy.  Maybe these ones you guys have
are better.  Also, do you have to stand there and drain the pasta for a long
time?  I usually pour the pasta into the colander, shake it around for a
little while,  and then walk off and do something else while I wait for it
to finish draining.

Once you have learned to use a colander in the sink, it is very safe. The
main thing is that you have to feel the inside curve of the colander with
the outside curve of the pot you are pouring the pasta from.  That sounds
complicated, but it really is not.  Imagine putting a small cup or bowl
upside down into a larger one without touching the one on the bottom.

If I needed to learn to use a colander today, I would do it in the sink with
just cold water.  Then I would put something in the pot of cold water that
would not hurt the drain too much, cereal, rice, or some non-food items, as
long as you are sure that you won't get things down the drain that don't
belong there.  Maybe even use pasta.  Then I would practice pouring the
liquid from the pot into the colander and then checking to make sure that
all the objects landed in the colander.  I would practice until I was fairly
confident that the objects all go in the colander  all or most of the time.
Finally, I would practice with real boiling water and then I would go ahead
and just cook the pasta and drain it.  You can take your time positioning
the edge of the pot over the lip of the colander, using oven mitts if you
need to.

-Original Message-
From: Cookinginthedark  On Behalf Of
Regina Marie via Cookinginthedark
Sent: Sunday, August 23, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] Lock-lid saucepan

Hi Debbie. I bought mine from Walmart. Check on

https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 2:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Lock-lid saucepan

When I was a teen, forty years ago, the AFB aids and appliances catalog sold
a lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny
holes along the top rim on the opposite side of the handle, around 5 of
them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that
lid, take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used
it every night. When my dad passed away, my mom who doesn't cook gave it to
a thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] Eating rabbit

[Linda S. via Cookinginthedark]

I have the fuzzy little wild rabbits in my back yard, and duckies in the 
lake that's about three blocks from here.


My husband did buy rabbit at the store and brought it home to cook for 
himself.I just couldn't wrap my little blind mind around eating a sweet 
fuzzy creature like a rabbit.


I'm not even sure why I eat meat except that it tastes so darn good. I 
used to spend my summers in Nebraska on my grandparents farm and that 
was another life experience. Disgusting! but sometimes really fun!


On 8/21/2020 2:02 PM, Immigrant via Cookinginthedark wrote:

You mean, you cannot find it in stores?

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Friday, August 21, 2020 8:03 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Eating rabbit

Ok now, who has the rabbit? SMILES.
I love rabbit, and I've hunted high and low, and can not find it.
Ron

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Friday, August 21, 2020 00:40
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit

I had tried rabbit once, and I liked it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I remember when I was a child, my grandmother and my aunt used to make the
best rabbit you could ever imagined. I mean, it was even better than fried
chicken, and I am really picky. Their rabbit was way above anything
else. I don't know how they did it, but they did. I've heard since then,
that rabbit is not an easy thing to prepare because it can be quite tough if
done incorrectly. Guess those ladies had a gift. Sure miss them.

Karen

At 05:17 PM 8/20/2020, you wrote:

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 19:42:21
From: Immigrant via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I don't see anything wrong with eating duck or goose.

-Original Message-
From: Cookinginthedark  On
Behalf

Of

Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 6:30 PM
To: meward1954--- via Cookinginthedark

Cc: Jude DaShiell 
Subject: Re: [CnD] Yesterday's nostalgic lunch

Beef prices are at sticker shock level in the United States along

with lamb.

Pork chicken and turkey remain available.  If this keeps up, goats
duck

and

geese could get on the menu along at a last resort with whatever
road

kill

manages to go for reincarnation.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 17:08:50
From: meward1954--- via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Yesterday's nostalgic lunch

Yesterday for lunch, I went back to something I did when I first
started cooking, back when I was new to cooking and too broke to
buy expensive stuff like meat.  Yeah, meat was expensive those
days.  So my version of curried rice was about as far from
authentic as you can get, but this is what I did yesterday to recall

old times.

Mary?s inauthentic curried rice

1 or two ribs celery, chopped

1 carrot, peeled and chopped

? onion, chopped (or more)

3 cloves garlic, minced

1 cup rice (I had brown jasmine rice)

Olive oil

Curry powder, to taste



Sautee vegetables in olive oil over medium heat until almost
tender, stirring occasionally.  Add rice and continue cooking,
stirring frequently and making sure there is enough oil, until the
rice is

browned

and coated.

Ad curry powder to taste, stir and cook another minute or so,
making sure it doesn?t burn.  Lower heat and ad enough broth or
water

to cook the

rice.

Bring to a simmer and then lower heat again.  Cook, covered,  till
the rice is done.  It might take a little more liquid than the
rice would if you just cooked it without frying or adding the
vegetables,

so check it

occasionally.

Yes, in this dish, it is fine to check the rice.



Variations:  I have put the rice and vegetable mixture into a
baking dish after it is fried and cooked it with pork chops over the

top.

This could be done with chicken as well, or maybe any other kind
of meat.  I have never tried hamburger, but that would have to be
cooked

first!

Yesterday, I did not know that the rice was brown, but it just
kept not getting cooked and stayed chewy.  I had to add more
water, and boiling water would have ben better than the cold I 

Re: [CnD] Eating rabbit

[Linda S. via Cookinginthedark]

They say that rattlesnake also tastes like fried chicken?

On 8/20/2020 9:40 PM, Immigrant via Cookinginthedark wrote:

I had tried rabbit once, and I liked it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I remember when I was a child, my grandmother and my aunt used to make the
best rabbit you could ever imagined. I mean, it was even better than fried
chicken, and I am really picky. Their rabbit was way above anything
else. I don't know how they did it, but they did. I've heard since then,
that rabbit is not an easy thing to prepare because it can be quite tough if
done incorrectly. Guess those ladies had a gift. Sure miss them.

Karen

At 05:17 PM 8/20/2020, you wrote:

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 19:42:21
From: Immigrant via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I don't see anything wrong with eating duck or goose.

-Original Message-
From: Cookinginthedark  On Behalf

Of

Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 6:30 PM
To: meward1954--- via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Yesterday's nostalgic lunch

Beef prices are at sticker shock level in the United States along

with lamb.

Pork chicken and turkey remain available.  If this keeps up, goats duck

and

geese could get on the menu along at a last resort with whatever road

kill

manages to go for reincarnation.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 17:08:50
From: meward1954--- via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Yesterday's nostalgic lunch

Yesterday for lunch, I went back to something I did when I first
started cooking, back when I was new to cooking and too broke to buy
expensive stuff like meat.  Yeah, meat was expensive those days.  So
my version of curried rice was about as far from authentic as you can
get, but this is what I did yesterday to recall old times.

Mary?s inauthentic curried rice

1 or two ribs celery, chopped

1 carrot, peeled and chopped

? onion, chopped (or more)

3 cloves garlic, minced

1 cup rice (I had brown jasmine rice)

Olive oil

Curry powder, to taste



Sautee vegetables in olive oil over medium heat until almost tender,
stirring occasionally.  Add rice and continue cooking, stirring
frequently and making sure there is enough oil, until the rice is

browned

and coated.

Ad curry powder to taste, stir and cook another minute or so, making
sure it doesn?t burn.  Lower heat and ad enough broth or water

to cook the

rice.

Bring to a simmer and then lower heat again.  Cook, covered,  till the
rice is done.  It might take a little more liquid than the rice would
if you just cooked it without frying or adding the vegetables,

so check it

occasionally.

Yes, in this dish, it is fine to check the rice.



Variations:  I have put the rice and vegetable mixture into a baking
dish after it is fried and cooked it with pork chops over the top.
This could be done with chicken as well, or maybe any other kind of
meat.  I have never tried hamburger, but that would have to be cooked

first!

Yesterday, I did not know that the rice was brown, but it just kept
not getting cooked and stayed chewy.  I had to add more water, and
boiling water would have ben better than the cold I ended up adding.



This would work with any rice except minute, which I never use anyway.

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Re: [CnD] Yesterday's nostalgic lunch

[Linda S. via Cookinginthedark]

Hey Karen:


We have lots of wild bunnies that come in to our yard, I'm always scared 
for the dogs, and I guess for the bunnies too. Come on over for a bunny. 
(smile)


On 8/20/2020 8:06 PM, Karen Delzer via Cookinginthedark wrote:
I remember when I was a child, my grandmother and my aunt used to make 
the best rabbit you could ever imagined. I mean, it was even better 
than fried chicken, and I am really picky. Their rabbit was way 
above anything else. I don't know how they did it, but they did. I've 
heard since then, that rabbit is not an easy thing to prepare because 
it can be quite tough if done incorrectly. Guess those ladies had a 
gift. Sure miss them.


Karen

At 05:17 PM 8/20/2020, you wrote:

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -Original Message-
> From: Cookinginthedark  On 
Behalf Of

> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along 
with lamb.
> Pork chicken and turkey remain available.  If this keeps up, goats 
duck and
> geese could get on the menu along at a last resort with whatever 
road kill

> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > my version of curried rice was about as far from authentic as you 
can

> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is 
browned

> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn.  Lower heat and ad enough broth or water to 
cook the

> rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  
till the
> > rice is done.  It might take a little more liquid than the rice 
would
> > if you just cooked it without frying or adding the vegetables, so 
check it

> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat.  I have never tried hamburger, but that would have to be 
cooked

> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy.  I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use 
anyway.

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

--

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Re: [CnD] Yesterday's nostalgic lunch

[Linda S. via Cookinginthedark]

Oh, this sounds so so good! You started out to be a great cook. Over 
time it just got better and better.


I don't know what I would have done without that "cooking without 
looking book, and to think when I got the job of teaching cooking to 
people who are blind, I didn't know what I was doing. I just kind of 
made it up as I went, until someone came along and gave me some 
structure. Thank god for that book though!


On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote:

Yesterday for lunch, I went back to something I did when I first started
cooking, back when I was new to cooking and too broke to buy expensive stuff
like meat.  Yeah, meat was expensive those days.  So my version of curried
rice was about as far from authentic as you can get, but this is what I did
yesterday to recall old times.

Mary’s inauthentic curried rice

1 or two ribs celery, chopped

1 carrot, peeled and chopped

½ onion, chopped (or more)

3 cloves garlic, minced

1 cup rice (I had brown jasmine rice)

Olive oil

Curry powder, to taste

  


Sautee vegetables in olive oil over medium heat until almost tender,
stirring occasionally.  Add rice and continue cooking, stirring frequently
and making sure there is enough oil, until the rice is browned and coated.
Ad curry powder to taste, stir and cook another minute or so, making sure it
doesn’t burn.  Lower heat and ad enough broth or water to cook the rice.
Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
is done.  It might take a little more liquid than the rice would if you just
cooked it without frying or adding the vegetables, so check it occasionally.
Yes, in this dish, it is fine to check the rice.

  


Variations:  I have put the rice and vegetable mixture into a baking dish
after it is fried and cooked it with pork chops over the top.  This could be
done with chicken as well, or maybe any other kind of meat.  I have never
tried hamburger, but that would have to be cooked first!

Yesterday, I did not know that the rice was brown, but it just kept not
getting cooked and stayed chewy.  I had to add more water, and boiling water
would have ben better than the cold I ended up adding.

  


This would work with any rice except minute, which I never use anyway.

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Re: [CnD] Labeling Decisions: cutting straight

[Linda S. via Cookinginthedark]

I used Braille every day in all of my long long long career! (smile)

When I taught cooking, I would tape a braille copy of the recipe on the 
cupboard door of the work station. I was hopeful that who ever I was 
working with would understand that learning some Braille is important 
even if it's just Grade I. It was easy for me just to reach up to read 
the next instruction of the recipe while my student carried out the 
task. If they were already someone who read Braille, I would have them 
do the recipe as independently as possible.


On 8/20/2020 8:20 AM, Jude DaShiell via Cookinginthedark wrote:

That's why the braille users got and get offered the more intellectual
jobs.  They can do random access and get to information quicker.

On Thu, 20 Aug 2020, Pauline Smith via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 10:50:35
From: Pauline Smith via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Pauline Smith 
Subject: Re: [CnD] Labeling Decisions: cutting straight

Good Morning,

  To Linda and others,  you are not weird.  I prefer to use braille every
chance I can. I can access things like phone numbers and cooking directions
easier and quicker from a notebook or file box than thatrying to fromind
the information on the computer or the digital recorder.

Pauline

On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:


For me, Braille is such an accessible method. I use those med papers
that come with the prescriptions just to write things that I will no
longer need like a shopping list or something. Just can't get used to
the higher tech stuff. The papers are perforated and it's so easy just
to tear one off, write whatever, use it, and throw it away. I know I'm
weird! (smile)

On 8/19/2020 10:21 AM, Karen Delzer via Cookinginthedark wrote:

Yes, I've used that, too, and it really helps!

Karen

  At 09:21 AM 8/19/2020, you wrote:

Well now, you might try this the next time you need to tear a
perforation.  Fold the perforation both ways before tearing.
I remember once a student came to a Professor at Delaware Valley College
once and said his password to log onto the computer didn't work.
The Professor asked him if a student or professor had given him the
password.  The student said a professor had given him the password but
didn't remember which professor.  The Professor asked the student if he
had the paper the login information was written and the student had the
paper and gave it to the professor.  The Professor told the student that
a student assistant gave him that paper because the perforations were
ragged.  The professor told the class that all Professors at Delaware
Valley College always fold their perforations both ways so the
perforations tear easily and cleanly.  I use that technique even today
when I open food packages and it works as advertised for me.

On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote:


Date: Wed, 19 Aug 2020 07:35:11
From: Helen Whitehead via Cookinginthedark



To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Labeling Decisions: cutting straight

If I'm writing out  more than one label, on junk mail, I'll Braille

a line

of C's, then fold it there, and it  rips straight.

-Original Message-
From: Cookinginthedark

[mailto:cookinginthedark-boun...@acbradio.org] On

Behalf Of Richard Kuzma via Cookinginthedark
Sent: Tuesday, August 18, 2020 10:04 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Labeling Decisions

Just a thought,
Holidays are coming,
Could just save some Christmas cards and use those. Just might be

heavey

enough.


-Original Message-
From: Cookinginthedark

[mailto:cookinginthedark-boun...@acbradio.org] On

Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 9:57 PM
To: Dani Pagador via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Labeling Decisions

The technical term to use in the stationery shop is #100 weight

card stock.

It even comes in larger sheets and not labeled as braille paper you

pay

less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:


Date: Tue, 18 Aug 2020 21:05:05
From: Dani Pagador via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling Decisions

Mary,
Glad you found something that works for you.

I hope you get the index cards that are made on paper like what
Braille paper is made of. I bought some a few years ago that is like
the stuff really flimsy magazine covers are made of; boy was I
surprised and unhappy when I opened the package. It doesn't hold up
too well for long-term use and gets stuck in the interpoint index

card

slate. I think they changed the material to cut costs. Good for them
maybe, but not for me. *sad smiley*

More Later,
Dani

  fo

On 8/18/20, meward1954--- via Cookinginthedark
 wrote:

Thanks for everybody's suggestions for my labeling problem.

I had to decide som

Re: [CnD] Labeling Decisions: cutting straight

[Linda S. via Cookinginthedark]

and besides, it will take me a
> > > long time to go through most of those bags of seeds anyway.  So we
> > > might be in this for the long haul.
> > >
> > > So that is the progress on my Covid19 hobby of growing food in air
> > > conditioned comfort while blind.
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of
> > > diane.fann7--- via Cookinginthedark
> > > Sent: Tuesday, August 18, 2020 7:31 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: diane.fa...@gmail.com
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > All the years I carried a $6000 notetaker around with me, I also
> > > carried a postcard slate, stilus and index cards. Nothing like 
being

> > > sure you can get the job done. (smile)
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Linda S. via Cookinginthedark
> > > Sent: Monday, August 17, 2020 11:26 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Linda S. 
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > You go girl!
> > >
> > > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> > >> That's why I went the low-tech route. I know that it takes 
time to
> > >> make the labels by hand, but if a high-tech device like Pen 
Friend

> > >> or the bar code reader  ever breaks or isn't available and I were
> > >> dependent on it, I'd be in huuuge trouble. I'm waaay too 
dependent

> > >> on my iPhone as it is.
> > >>
> > >> At least for this gal, Braille and the slate and stylus will 
never

> > >> go out of style, not as long as I can read it and use them. I may
> > >> run out of Dymo tape and elastic, my preferrd materials of 
choice,

> > >> but there's all kinds of stuff labels can be made out of.
> > >>
> > >> I like seeing what everyone else is doing to solve the labeling
> > >> problem. Mary, too bad there isn't a site that can identify seeds
> > >> for you the way they have one now for identifying mystery pills
> > >> that find their way out of the bottle. Maybe you could sprout  
some
> > >> of the mystery seeds and, if you've had them before, identify 
them by

> taste?
> > >> Aaron wouldn't be able to help identify them visually, would he?
> > >>
> > >> More Later,
> > >> Dani
> > >>
> > >>
> > >>
> > >>
> > >>
> > >> On 8/17/20, meward1954--- via Cookinginthedark
> > >>  wrote:
> > >>> I take it that the Pen Friend 2 labels cannot go in the freezer?
> > >>> I mean, get wet?
> > >>>
> > >>> I hope the second iteration of this is smaller than the first 
one,

> > >>> which I thought was rather clunky and awkward to use. I would
> > >>> rather not have to haul my phone around to look at these labels,
> > >>> but I might
> > > have to.
> > >>>
> > >>>
> > >>>
> > >>> -Original Message-
> > >>> From: Cookinginthedark 
 On

> > >>> Behalf Of Richard Kuzma via Cookinginthedark
> > >>> Sent: Sunday, August 16, 2020 9:35 PM
> > >>> To: cookinginthedark@acbradio.org
> > >>> Cc: Richard Kuzma 
> > >>> Subject: Re: [CnD] Labeling problem
> > >>>
> > >>> good evening,
> > >>> do you have any kind of labeling device such as a pen friend 
or id

> mate?
> > >>> What I do is put a pen friend label/dot on a business card and
> > >>> then laminate it and then punch hole in it and tie to bag and it
> > >>> works wonderfully in frezzer.
> > >>> I do the same thing with bar code lables I make for use with 
my quest.

> > >>> I have created a program to print my own barcode labels.
> > >>> If interested, just let me know.
> > >>> thanks
> > >>> rich
> > >>>
> > >>> -Original Message-
> > >>> From: Cookinginthedark 
 On

> > >>> Behalf Of
> > >>> meward1954--- via Cookinginthedark
> > >>> Sent: Sunday, August 16, 2020 9:44 PM
> > >>> To: cookinginthedark@acbradio.org
> > >>> Cc: meward1...@gmail.com
> > >>&

Re: [CnD] Labeling Decisions: cutting straight

[Linda S. via Cookinginthedark]

It's so nice to know that other people do the same, and that you're not 
the only one who thinks of these kinds of things.


On 8/19/2020 4:35 AM, Helen Whitehead via Cookinginthedark wrote:

If I'm writing out  more than one label, on junk mail, I'll Braille a line
of C's, then fold it there, and it  rips straight.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Richard Kuzma via Cookinginthedark
Sent: Tuesday, August 18, 2020 10:04 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Labeling Decisions

Just a thought,
Holidays are coming,
Could just save some Christmas cards and use those. Just might be heavey
enough.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 9:57 PM
To: Dani Pagador via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Labeling Decisions

The technical term to use in the stationery shop is #100 weight card stock.
It even comes in larger sheets and not labeled as braille paper you pay
less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:


Date: Tue, 18 Aug 2020 21:05:05
From: Dani Pagador via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling Decisions

Mary,
Glad you found something that works for you.

I hope you get the index cards that are made on paper like what
Braille paper is made of. I bought some a few years ago that is like
the stuff really flimsy magazine covers are made of; boy was I
surprised and unhappy when I opened the package. It doesn't hold up
too well for long-term use and gets stuck in the interpoint index card
slate. I think they changed the material to cut costs. Good for them
maybe, but not for me. *sad smiley*

More Later,
Dani

  fo

On 8/18/20, meward1954--- via Cookinginthedark
 wrote:

Thanks for everybody's suggestions for my labeling problem.

I had to decide something about labeling.  So I bought some 3 x 5
index cards and an index card slate that is supposed to be for that
size.  I also went ahead and bought some dymo tape and some of those
Braille labels with the holes at both ends and the elastic ties.
That way, I am ready for almost anything.  I think that I will just
put the bags of seeds into other bags so that the paper doesn't
touch them and I can still read the labels through the plastic.  An
awkward solution, but it will work for the little tiny bags. The bigger

bags and containers can get the ones with the ties.

I
feel bad about using all these plastic bags, one to hold similar
products, one for each bag to hold it and the label, and one for each

bag of seeds.

But some of this will be reusable, and besides, it will take me a
long time to go through most of those bags of seeds anyway.  So we
might be in this for the long haul.

So that is the progress on my Covid19 hobby of growing food in air
conditioned comfort while blind.

-Original Message-
From: Cookinginthedark  On
Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 18, 2020 7:31 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Labeling problem

All the years I carried a $6000 notetaker around with me, I also
carried a postcard slate, stilus and index cards. Nothing like being
sure you can get the job done. (smile)

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Monday, August 17, 2020 11:26 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Labeling problem

You go girl!

On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:

That's why I went the low-tech route. I know that it takes time to
make the labels by hand, but if a high-tech device like Pen Friend
or the bar code reader  ever breaks or isn't available and I were
dependent on it, I'd be in huuuge trouble. I'm waaay too dependent
on my iPhone as it is.

At least for this gal, Braille and the slate and stylus will never
go out of style, not as long as I can read it and use them. I may
run out of Dymo tape and elastic, my preferrd materials of choice,
but there's all kinds of stuff labels can be made out of.

I like seeing what everyone else is doing to solve the labeling
problem. Mary, too bad there isn't a site that can identify seeds
for you the way they have one now for identifying mystery pills
that find their way out of the bottle. Maybe you could sprout  some
of the mystery seeds and, if you've had them before, identify them by

taste?

Aaron wouldn't be able to help identify them visually, would he?

More Later,
Dani





On 8/17/20, meward1954--- via Cookinginthedark
 wrote:

I take it that the Pen Friend 2 labels cannot go in the freezer?
I mean, get wet?

I hope the second iteration of this is smaller than the first one,
which I thought was rather clunky and awkward to use. I would
rather

Re: [CnD] Labeling Decisions

[Linda S. via Cookinginthedark]

I use junk mail a lot of times especiall the mail that has that glossy 
finish. Then I cut it to size; and sometimes I don't cut it straight, 
but who cares; it serves a purpose.


On 8/18/2020 7:03 PM, Richard Kuzma via Cookinginthedark wrote:

Just a thought,
Holidays are coming,
Could just save some Christmas cards and use those. Just might be heavey
enough.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 9:57 PM
To: Dani Pagador via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Labeling Decisions

The technical term to use in the stationery shop is #100 weight card stock.
It even comes in larger sheets and not labeled as braille paper you pay
less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:


Date: Tue, 18 Aug 2020 21:05:05
From: Dani Pagador via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling Decisions

Mary,
Glad you found something that works for you.

I hope you get the index cards that are made on paper like what
Braille paper is made of. I bought some a few years ago that is like
the stuff really flimsy magazine covers are made of; boy was I
surprised and unhappy when I opened the package. It doesn't hold up
too well for long-term use and gets stuck in the interpoint index card
slate. I think they changed the material to cut costs. Good for them
maybe, but not for me. *sad smiley*

More Later,
Dani

  fo

On 8/18/20, meward1954--- via Cookinginthedark
 wrote:

Thanks for everybody's suggestions for my labeling problem.

I had to decide something about labeling.  So I bought some 3 x 5
index cards and an index card slate that is supposed to be for that
size.  I also went ahead and bought some dymo tape and some of those
Braille labels with the holes at both ends and the elastic ties.
That way, I am ready for almost anything.  I think that I will just
put the bags of seeds into other bags so that the paper doesn't
touch them and I can still read the labels through the plastic.  An
awkward solution, but it will work for the little tiny bags. The bigger

bags and containers can get the ones with the ties.

I
feel bad about using all these plastic bags, one to hold similar
products, one for each bag to hold it and the label, and one for each

bag of seeds.

But some of this will be reusable, and besides, it will take me a
long time to go through most of those bags of seeds anyway.  So we
might be in this for the long haul.

So that is the progress on my Covid19 hobby of growing food in air
conditioned comfort while blind.

-Original Message-
From: Cookinginthedark  On
Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 18, 2020 7:31 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Labeling problem

All the years I carried a $6000 notetaker around with me, I also
carried a postcard slate, stilus and index cards. Nothing like being
sure you can get the job done. (smile)

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Monday, August 17, 2020 11:26 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Labeling problem

You go girl!

On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:

That's why I went the low-tech route. I know that it takes time to
make the labels by hand, but if a high-tech device like Pen Friend
or the bar code reader  ever breaks or isn't available and I were
dependent on it, I'd be in huuuge trouble. I'm waaay too dependent
on my iPhone as it is.

At least for this gal, Braille and the slate and stylus will never
go out of style, not as long as I can read it and use them. I may
run out of Dymo tape and elastic, my preferrd materials of choice,
but there's all kinds of stuff labels can be made out of.

I like seeing what everyone else is doing to solve the labeling
problem. Mary, too bad there isn't a site that can identify seeds
for you the way they have one now for identifying mystery pills
that find their way out of the bottle. Maybe you could sprout  some
of the mystery seeds and, if you've had them before, identify them by

taste?

Aaron wouldn't be able to help identify them visually, would he?

More Later,
Dani





On 8/17/20, meward1954--- via Cookinginthedark
 wrote:

I take it that the Pen Friend 2 labels cannot go in the freezer?
I mean, get wet?

I hope the second iteration of this is smaller than the first one,
which I thought was rather clunky and awkward to use. I would
rather not have to haul my phone around to look at these labels,
but I might

have to.



-Original Message-
From: Cookinginthedark  On
Behalf Of Richard Kuzma via Cookinginthedark
Sent: Sunday, August 16, 2020 9:35 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Labeling problem

good evening,
do you have any kind of labeling

[CnD] Shepherd's pie

[Linda S. via Cookinginthedark]

Does anyone have a recipe for shepherd's pie that you really like using 
ground beef? Thanks.


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Re: [CnD] measuring cups

[Linda S. via Cookinginthedark]

Yes. Maybe because I've cooked for so long and made some mistakes and 
learned from them. But I don't like going through all the cups, and I 
hate washing all of them even more. I also have a method where I measure 
out the dry ingredients first, and then the wet. The dry can sit for 
awhile and I can then measure the wet, and nix. That's just me and the 
way I do things. For me, I like the path of least resistance. Easy and 
relaxed, fun, and enjoyable.


On 8/18/2020 4:52 PM, meward1954--- via Cookinginthedark wrote:

Those cups and spoons shouldn't be any different from the ones you buy
anywhere else, should they?  They just have more of them, so you have to be
able to read the print or the Braille to be sure you are using the right
one.  I've never seen 2/3 or 3/4 of a cup measure before.

I bought them, but many times when I am baking something, I only use the
half cup.  A cup is two half cups, a fourth cup is about half of the half
cup.  The third cup messes things up, and sometimes I have to break down and
actually use the fourth cup instead of just guessing at half.  Does anybody
else have a habit like this?  I have washed dishes after my husband cooked,
and I discovered that he does the same thing. Which means he did it before I
was around to corrupt him.

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] measuring cups

any thanks for a answer to this question.
Now for another question, how accurate are our brailed measuring cups and
spoons from the mall?
Many thanks.
Ron

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Tuesday, August 18, 2020 16:01
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] measuring cups

Yes, they can. I use my braille-marked cups for milk and water as well as
for dry ingredients.

-Original Message-
From: Cookinginthedark  On Behalf Of
Gary Metzler via Cookinginthedark
Sent: Tuesday, August 18, 2020 5:04 AM
To: Cookinginthedark@acbradio.org
Cc: Gary Metzler 
Subject: [CnD] measuring cups

Hi All,



I have a set of the braille measuring cups from bmm.



Regards, Gary KN4OXCan they be used for both wet and dry measuring?  Thanks
for any help.

Sendto: gmtra...@comcast.net



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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
Communications Station And Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG

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Re: [CnD] Labeling problem

[Linda S. via Cookinginthedark]

You go girl!

On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:

That's why I went the low-tech route. I know that it takes time to
make the labels by hand, but if a high-tech device like Pen Friend or
the bar code reader  ever breaks or isn't available and I were
dependent on it, I'd be in huuuge trouble. I'm waaay too dependent on
my iPhone as it is.

At least for this gal, Braille and the slate and stylus will never go
out of style, not as long as I can read it and use them. I may run out
of Dymo tape and elastic, my preferrd materials of choice, but there's
all kinds of stuff labels can be made out of.

I like seeing what everyone else is doing to solve the labeling
problem. Mary, too bad there isn't a site that can identify seeds for
you the way they have one now for identifying mystery pills that find
their way out of the bottle. Maybe you could sprout  some of the
mystery seeds and, if you've had them before, identify them by taste?
Aaron wouldn't be able to help identify them visually, would he?

More Later,
Dani





On 8/17/20, meward1954--- via Cookinginthedark
 wrote:

I take it that the Pen Friend 2 labels cannot go in the freezer?  I mean,
get wet?

I hope the second iteration of this is smaller than the first one, which I
thought was rather clunky and awkward to use. I would rather not have to
haul my phone around to look at these labels, but I might have to.



-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, August 16, 2020 9:35 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Labeling problem

good evening,
do you have any kind of labeling device such as a pen friend or id mate?
What I do is put a pen friend label/dot on a business card and then
laminate
it and then punch hole in it and tie to bag and it works wonderfully in
frezzer.
I do the same thing with bar code lables I make for use with my quest.
I have created a program to print my own barcode labels.
If interested, just let me know.
thanks
rich

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Sunday, August 16, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Labeling problem

Does anybody have a way to label things that are in plastic bags kept in
the
freezer or refrigerator?  Dymo tape does not work.



I have lots of seeds for my sprouts and microgreens, and I am starting to
have trouble keeping track of them.  But labeling things in the freezer is
not exactly a new problem.  Any ideas would be appreciated.  Thanks.

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Re: [CnD] Sweet Hots

[Linda S. via Cookinginthedark]

I know my daughter would love these, she's been on several fires over 
the summer. When she gets home I'll have to make these for her along 
with the corn on the cob, and the pinwheels that Sugar sent.


On 8/15/2020 1:18 PM, Karen Delzer via Cookinginthedark wrote:
These pickles are s great! If you'd asked me if I wanted to 
try something like this, I'd have told you no. And, indeed, I wanted 
to say that when someone offered them to me, but I wanted to be nice. 
Well, I got a big surprise!


Sweet Hots

1 gallon jar  hamburger dill slices
lb5 granulated sugar
1 bottle Tobasco sauce

Pour Tobasco and sugar into the jar of pickles, close tightly and 
shake like crazy! I mean, shake that jar like you are the mother of 
all earthquakes! Now put it on the counter and in the evening, flip it 
upside down. In the morning, flip it again. Do this for five days. 
After that, you will have some fabulous pickles. I was told that I 
didn't need to fridge them, but that just goes against the grain, so I 
did put them in the fridge. But,, who knows!


Enjoy!

Karen


  a

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Re: [CnD] Labeling problem

[Linda S. via Cookinginthedark]

I think you're right about that.

On 8/16/2020 7:56 PM, diane.fann7--- via Cookinginthedark wrote:

Seems like dymo tape looses it's stick more than it use to.

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Sunday, August 16, 2020 10:40 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling problem

That's why I went with the sewing elastic. It lets me make use of dymo tape
that has lost its stick but can still be brailled on; I just make the label
and don't peel off the backing.

Then there's that I always seem to run out of stuff in the middle of a
project, and Ben Franklin and Office Depot are a lot closer than blind
specialty sites, though I do appreciate the sites. I'm just a little bit too
distractable, so if I'm in the middle of an organize-the-kitchen-and-pantry
fit, I'd better take advantage of that energy while it's there; having to
wait for two weeks for Free Matter breaks my stride, and who knows when I'll
get that kind of energy again?

More Later,
Dani

P.S. Amazon sells the elastic in a big roll. I'm good to go for at least a
year.





On 8/16/20, diane.fann7--- via Cookinginthedark
 wrote:

The elastics that comes with the plastic labels is better than rubber
bands.
However, I really like this suggestion, because you can make whatever
length you need. Definitely trying this.

-Original Message-
From: Cookinginthedark  On
Behalf Of Dani Pagador via Cookinginthedark
Sent: Sunday, August 16, 2020 10:06 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling problem

Hi, Mary.
Get some sewing elastic and a hole punch. Make your  labels using the
Dymo tape you have, and punch a hole at each end. Tie elastic in a
loop to fit your bag, and you're good to go. It's this cheapskate's
way of dealing with Braille in the freezer or fridge where condensation

could be a problem.

I like the sewing elastic because it holds up well and doesn't get
sticky and melt on you when it gets old, the way rubber bands do.

HTH,
Dani

On 8/16/20, diane.fann7--- via Cookinginthedark
 wrote:

Blind Mice Mart has labels. They are plastic strips with a whole in
each end. They have elastics to attach. Seed packets sound small,
but, it might work.

-Original Message-
From: Cookinginthedark  On
Behalf Of
meward1954--- via Cookinginthedark
Sent: Sunday, August 16, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Labeling problem

Does anybody have a way to label things that are in plastic bags kept
in the freezer or refrigerator?  Dymo tape does not work.



I have lots of seeds for my sprouts and microgreens, and I am
starting to have trouble keeping track of them.  But labeling things
in the freezer is not exactly a new problem.  Any ideas would be

appreciated.

Thanks.

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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Linda S. via Cookinginthedark]

Well the recipe seemed very clear, but we all have our days. I had one 
the other day when I wrote 45 minutes instead of 45 seconds. I crawled 
under my rock for a couple of days because I was so embarrassed, and I'm 
going through my own personal struggles right now. I'm back though! 
(smile) We just need to be supportive of each other as we are all at 
different skill and ability  levels


Sugar, you are so loved; hope you know it within your being.

On 8/16/2020 3:36 PM, Sugar Lopez via Cookinginthedark wrote:

Oh yes, I sure hope questions are asked.
I can't always get everything right..smile
I am always learning like everyone else
So when I run or make a recpe that I like and works, I will post
Thanks so much
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Sunday, August 16, 2020 3:32 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

And, if something isn't clear in the directions, , you can explain.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Oh, I appreciate that.
I try.
I am thrilled you like them
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:02 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

   


Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

   


Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

   


Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

   


Cook on high for 2 hours in the crockpot until the ears of corn are tender.

   


That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

   

   


"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

   


 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

   


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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Linda S. via Cookinginthedark]

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

  


Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

  


Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

  


Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

  


Cook on high for 2 hours in the crockpot until the ears of corn are tender.

  


That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

  

  


"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

  


 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

  


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Re: [CnD] Thoughts on pasta cooking

[Linda S. via Cookinginthedark]

Have you seen the pasta measuror? It is a long flat piece of plastic 
with round holes in it.Going  From left to right, the holes start out 
small and get larger. I believe there are four of them.   the 
measurements are for   two, four, six, and eight servings. You can push 
the pasta through the holes until it can't hold  any more.   You should 
have a bowl under the measureor  in case you drop any which is sure easy 
to do. This measureore isn't the easiest thing to use, but if you want 
to measure the dry pasta out it can be helpful.


On 8/16/2020 2:38 PM, Nicole Massey via Cookinginthedark wrote:

Yep, a pasta server or sometimes called a pasta fork. If you're not using a
pasta pot or portioning things out for more than one person they're useful
to have and with a bit of skill and arrangement they don't take up much
drawer space. (I use a crock for all tools that I tend to use  on the stove
or counter tops, so one of these fits with no problem at all)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, August 16, 2020 4:14 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Thoughts on pasta cooking

The thing that I have, when I can find it, is a thing that looks like a
slotted spoon and a rake had babies.  On the end, it has a somewhat
bowl-shaped thing with a single slit in the back.  On the front,
perpendicular to the handle and shaft, are things that stick out around the
edge of the bowl.  This thing will pick up pasta pretty well.  Again, it
does a great job when I can find it.  When I can't, I have a fight, and I
usually lose.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:06 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Thoughts on pasta cooking

Hi:


I do the same, and once my husband decided in his sweet little brain that he
would cook some spagheti and fettuccini together because we didn't have
enough spaghetti for dinner and it turned out terrible.

Do you have a pasta server? I love mine for fishing out the pasta to check
for doneness. It makes life a lot easier.

On 8/16/2020 11:36 AM, meward1954--- via Cookinginthedark wrote:

Funny how a long time ago, they pretty much used to tell you to cook
pasta with as much water as possible in a big pot. This was to make it
les starchy.  I think that it might have ben also to have some effect
on the cooking time, but I'm not sure.  Now all the cool kids are
cooking it in les water and even cooking it with the other
ingredients, as in the Instant Pot or other one-pot meals.

I recently heard Dale say that pasta cooks ten minutes.  Love you,
Dale, but it ain't necessarily so.  Depends on the pasta, how big it
is, how thick it is, and who knows what else.  We proved this, without
meaning to.;  We have a metal container that we put spaghetti in.  But
somehow, and nobody will admit to having done this, the fettucine got

mixed up with the spaghetti.

We don't know which of us did it.  But we do know that after trying to
cook this once, the results were so awful that we wound up having to
separate out the rest of the fettucine by hand to keep it from
happening again.  We had undercooked pasta and overcooked pasta in the

same dish.  It was not pretty.

It took us at least an hour to separate out all the fettucine.

Pasta packages all have their own timing listed on the package.  They
are not the same, not even for the same kind of pasta.  I often just
don't time pasta at all, though it depends on what I'm making.  I test
it instead, which means fishing out a piece and sometimes getting a
little

frustrated.

I'm not saying I recommend this.  It's just a bad habit I have gotten
into after a lot of frustration.



-Original Message-
From: Cookinginthedark  On
Behalf Of Dani Pagador via Cookinginthedark
Sent: Sunday, August 16, 2020 1:36 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: [CnD] Thoughts on Marilyn's Mommy's Mac and Cheese

Hey, Guys.
I have the mac and cheese in the oven as I write this. The apartment
smells amazing.
I tweaked the recipe just a smidge, adding a pinch of dry mustard, and
1/4 tsp each of onion and garlic powder. I used 1/4 tsp salt and 1/2
tsp pepper. I didn't have Italian bread crumbs, so couldn't add a
breadcrumb topping. But the cheese combo is really really good. I
snuck a taste before mixing the macaroni in.
I also found a website that showed how to cook the macaroni with less

water.

I used a 1 qt saucepan and put in 2-1/2 cups of water and 1 tsp salt.
I brought the water to a boil and added the macaroni. I turned the
heat down to 6 o'clock on my electric stove and stirred every few
minutes, and it took just shy of 9 minutes for the mac to reach the al
dente state. The guy who did the pasta experiment followed

Re: [CnD] Thoughts on pasta cooking

[Linda S. via Cookinginthedark]

Sounds like a pasta server to me. (smile) It is hard to fish the pasta 
out if you don't have one and the fight can get ugly.


I also love my locklid pasta pan. My husband bought one from Wal-mart 
and I don't like it as much. The lid with the holes doesn't cover the 
whole pan. I bought one from Marquez products because I was at their 
little store;    I know, I should have bought it from the Blind Mice  
mall, but  I promise the next time I purchase one, I   will. This pan 
makes life a lot easier too as you can drain pasta or potatoes or 
whatever with out boiling water splashing.


On 8/16/2020 2:14 PM, meward1954--- via Cookinginthedark wrote:

The thing that I have, when I can find it, is a thing that looks like a
slotted spoon and a rake had babies.  On the end, it has a somewhat
bowl-shaped thing with a single slit in the back.  On the front,
perpendicular to the handle and shaft, are things that stick out around the
edge of the bowl.  This thing will pick up pasta pretty well.  Again, it
does a great job when I can find it.  When I can't, I have a fight, and I
usually lose.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:06 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Thoughts on pasta cooking

Hi:


I do the same, and once my husband decided in his sweet little brain that he
would cook some spagheti and fettuccini together because we didn't have
enough spaghetti for dinner and it turned out terrible.

Do you have a pasta server? I love mine for fishing out the pasta to check
for doneness. It makes life a lot easier.

On 8/16/2020 11:36 AM, meward1954--- via Cookinginthedark wrote:

Funny how a long time ago, they pretty much used to tell you to cook
pasta with as much water as possible in a big pot. This was to make it
les starchy.  I think that it might have ben also to have some effect
on the cooking time, but I'm not sure.  Now all the cool kids are
cooking it in les water and even cooking it with the other
ingredients, as in the Instant Pot or other one-pot meals.

I recently heard Dale say that pasta cooks ten minutes.  Love you,
Dale, but it ain't necessarily so.  Depends on the pasta, how big it
is, how thick it is, and who knows what else.  We proved this, without
meaning to.;  We have a metal container that we put spaghetti in.  But
somehow, and nobody will admit to having done this, the fettucine got

mixed up with the spaghetti.

We don't know which of us did it.  But we do know that after trying to
cook this once, the results were so awful that we wound up having to
separate out the rest of the fettucine by hand to keep it from
happening again.  We had undercooked pasta and overcooked pasta in the

same dish.  It was not pretty.

It took us at least an hour to separate out all the fettucine.

Pasta packages all have their own timing listed on the package.  They
are not the same, not even for the same kind of pasta.  I often just
don't time pasta at all, though it depends on what I'm making.  I test
it instead, which means fishing out a piece and sometimes getting a little

frustrated.

I'm not saying I recommend this.  It's just a bad habit I have gotten
into after a lot of frustration.



-Original Message-
From: Cookinginthedark  On
Behalf Of Dani Pagador via Cookinginthedark
Sent: Sunday, August 16, 2020 1:36 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: [CnD] Thoughts on Marilyn's Mommy's Mac and Cheese

Hey, Guys.
I have the mac and cheese in the oven as I write this. The apartment
smells amazing.
I tweaked the recipe just a smidge, adding a pinch of dry mustard, and
1/4 tsp each of onion and garlic powder. I used 1/4 tsp salt and 1/2
tsp pepper. I didn't have Italian bread crumbs, so couldn't add a
breadcrumb topping. But the cheese combo is really really good. I
snuck a taste before mixing the macaroni in.
I also found a website that showed how to cook the macaroni with less

water.

I used a 1 qt saucepan and put in 2-1/2 cups of water and 1 tsp salt.
I brought the water to a boil and added the macaroni. I turned the
heat down to 6 o'clock on my electric stove and stirred every few
minutes, and it took just shy of 9 minutes for the mac to reach the al
dente state. The guy who did the pasta experiment followed advice from
Harold McGee, the food science guy from the New York Times. Website
Guy didn't get a chance to try it with longer pasta. He also said
don't cover the pan while cooking; you'll end up with a starchy boil-over.

More Later,
Dani
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Re: [CnD] Thoughts on pasta cooking

[Linda S. via Cookinginthedark]

Hi:


I do the same, and once my husband decided in his sweet little brain 
that he would cook some spagheti and fettuccini together because we 
didn't have enough spaghetti for dinner and it turned out terrible.


Do you have a pasta server? I love mine for fishing out the pasta to 
check for doneness. It makes life a lot easier.


On 8/16/2020 11:36 AM, meward1954--- via Cookinginthedark wrote:

Funny how a long time ago, they pretty much used to tell you to cook pasta
with as much water as possible in a big pot. This was to make it les
starchy.  I think that it might have ben also to have some effect on the
cooking time, but I'm not sure.  Now all the cool kids are cooking it in les
water and even cooking it with the other ingredients, as in the Instant Pot
or other one-pot meals.

I recently heard Dale say that pasta cooks ten minutes.  Love you, Dale, but
it ain't necessarily so.  Depends on the pasta, how big it is, how thick it
is, and who knows what else.  We proved this, without meaning to.;  We have
a metal container that we put spaghetti in.  But somehow, and nobody will
admit to having done this, the fettucine got mixed up with the spaghetti.
We don't know which of us did it.  But we do know that after trying to cook
this once, the results were so awful that we wound up having to separate out
the rest of the fettucine by hand to keep it from happening again.  We had
undercooked pasta and overcooked pasta in the same dish.  It was not pretty.
It took us at least an hour to separate out all the fettucine.

Pasta packages all have their own timing listed on the package.  They are
not the same, not even for the same kind of pasta.  I often just don't time
pasta at all, though it depends on what I'm making.  I test it instead,
which means fishing out a piece and sometimes getting a little frustrated.
I'm not saying I recommend this.  It's just a bad habit I have gotten into
after a lot of frustration.



-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Sunday, August 16, 2020 1:36 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: [CnD] Thoughts on Marilyn's Mommy's Mac and Cheese

Hey, Guys.
I have the mac and cheese in the oven as I write this. The apartment smells
amazing.
I tweaked the recipe just a smidge, adding a pinch of dry mustard, and
1/4 tsp each of onion and garlic powder. I used 1/4 tsp salt and 1/2 tsp
pepper. I didn't have Italian bread crumbs, so couldn't add a breadcrumb
topping. But the cheese combo is really really good. I snuck a taste before
mixing the macaroni in.
I also found a website that showed how to cook the macaroni with less water.
I used a 1 qt saucepan and put in 2-1/2 cups of water and 1 tsp salt. I
brought the water to a boil and added the macaroni. I turned the heat down
to 6 o'clock on my electric stove and stirred every few minutes, and it took
just shy of 9 minutes for the mac to reach the al dente state. The guy who
did the pasta experiment followed advice from Harold McGee, the food science
guy from the New York Times. Website Guy didn't get a chance to try it with
longer pasta. He also said don't cover the pan while cooking; you'll end up
with a starchy boil-over.

More Later,
Dani
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Re: [CnD] Egg muffins, via the microwave oven.

[Linda S. via Cookinginthedark]

Oh, I see it. Darn! Sorry!

On 8/11/2020 10:10 PM, Linda S. wrote:
Scrambled eggs come out good in the microwave. Crack it in to a 
microwave safe dish, or cup, but first spray it with a little cooking 
spray, oil, or butter.


Beat the eggs, add a splash of milk or water,  and cook on high for 
30-45 seconds. Stir it around and microwave it again for 30-45 minutes 
until soft but not runny.  You can also add some cheese if you'd like.


The only thing I don't like about doing scrambled eggs in the 
microwave is that the bowl or cup is hard to clean afterward. Good luck.


On 8/11/2020 7:58 PM, Ron Kolesar via Cookinginthedark wrote:

Here's my recipe for homemade egg muffins.
1. I take a coffee mug per egg.
That keeps the mess down and easy to clean up.
We all need to remember rehab 101, you make the mess, you clean it 
up. SMILES.

Make sure you spray a little cooking spray in the mugs first.
Then crack your egg into each mug.
2. With a fork, stir up your egg and make sure you poke the egg 
mixture with the fork so that the egg doesn't explode in the 
microwave oven.
3. I always cover my egg cups with the microwave cover to also keep 
the mess down.
The best tip I can share with you to make fried eggs in the microwave 
is to have the microwave on half power for two minutes.

Each microwave is slightly different.
But for a reference, my Panasonic microwave oven has 1,400 watts of 
power.

So, at half power, that would be 700 watts.
But I might play with that even more, even though I have a perfect 
power setting for fried eggs only.
Would love advice on doing eggs sunny side up/over easy to sop up the 
yoke with my toast and or biscuits.

And also would love some advice on doing scrambled eggs as well.
But place your eggs in the microwave oven for two minutes on half power.
Place what you would want on your sandwich in a toaster oven, if you 
have one.

I love my talking toaster oven.
But I know not everyone can afford this oven.
I usually have a sausage patty on my sandwich.
I place the patty in the toaster oven for ten minutes at 350 on the 
bake feature.
I also throw in a frozen hash brown in with my sausage patty and let 
both cook for ten minutes at 350.
I then build my breakfast sandwich and might throw in a slice of 
cheese while building the sandwich.

I take a English muffin out for my bread.
I build the sandwich and then place it back into the toaster oven and 
switch from bake to toast and with the hash brown patty still in the 
oven, I cook everything on the toast feature for five minutes.

That gives this breakfast a total cooking time of fifteen minutes.
Fast and hot.
With a tall ice cold glass of chocolate milk in the morning.
That is my breakfast. SMILES.
Now my question is this.
Has anyone had good luck at doing eggs sunny side up/over easy in the 
microwave and or doing omelets or scrambled eggs in the microwave?
The only style of eggs I have down is fried eggs for my breakfast 
sandwiches.

When I try scrambled eggs or omelets, they still come out runny.
I might try scrambled eggs, Sunnyside up and or over easy and omelets 
at full power for sixty seconds, to see if that works out better.
So, would appreciate the help and advice for cooking time in the 
microwave and at which power setting as well.

My power setting goes down by tens.
So, 90 percent power, 80 percent power, and so on.
So, to all, enjoy.
This blind flight simmer can't wait until next Tuesday the 18th, when 
Microsoft will release the new Microsoft Flight simulator 2020 
program for we Blind flight simmers to stress test out and to enjoy.
This rich playboy flight simmer pilot only flies the Dassault Falcon 
7X and hopes to get his hands on the successor the DF8X for private 
flights.

Ron Ham Radio Station KR3DOG
In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 
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Re: [CnD] Egg muffins, via the microwave oven.

[Linda S. via Cookinginthedark]

Oh my gosh! Thank you Dani.

After retirement my brain has just gotten so awful.

Well, at least my heart is still in the right place, I sure meant no 
harm. Thank you again for pointing it out.


On 8/12/2020 5:45 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Linda. You wrote 30 to 45 minutes for the second cooking time,
after you stir the eggs around a bit. Pamela and I are in good
company, then re distracted typing, where you know what you mean but
your fingers tap out something totally else.

More Later,
Dani, who'll make scrambled eggs and spam for a late lunch



On 8/12/20, Linda S. via Cookinginthedark  wrote:

I think I am the one you mean. I guess I should just stay out of things
I don't know. I don't do exacto cooking. So if the eggs are a little
runny then put them back for a little more. I'm not sure what I did
wrong here. I reread my post and I guess in my mind it made sense, but
not to others.

On 8/12/2020 4:35 PM, Pamela Fairchild via Cookinginthedark wrote:

It wasn't your recipe, Ron, it was in one of the responses, and
delightful
and wonderful because I have done exactly the same thing at times. I was
glad to know that I have company.. I meant no criticism or harm, but it
was
genuinely funny and I responded accordingly.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, August 12, 2020 5:28 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Egg muffins, via the microwave oven.

Couldn't find what you were talking about.
But I might want to proof read my letters a little more carefully.
I need to watch my out going letters, since I have neuropathy in my
fingertips, and its like my brain and my fingertips, aren't on the same
page.
Sorry about the mix-up.
Ron

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Re: [CnD] Egg muffins, via the microwave oven.

[Linda S. via Cookinginthedark]

I think I am the one you mean. I guess I should just stay out of things 
I don't know. I don't do exacto cooking. So if the eggs are a little 
runny then put them back for a little more. I'm not sure what I did 
wrong here. I reread my post and I guess in my mind it made sense, but 
not to others.


On 8/12/2020 4:35 PM, Pamela Fairchild via Cookinginthedark wrote:

It wasn't your recipe, Ron, it was in one of the responses, and delightful
and wonderful because I have done exactly the same thing at times. I was
glad to know that I have company.. I meant no criticism or harm, but it was
genuinely funny and I responded accordingly.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, August 12, 2020 5:28 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Egg muffins, via the microwave oven.

Couldn't find what you were talking about.
But I might want to proof read my letters a little more carefully.
I need to watch my out going letters, since I have neuropathy in my
fingertips, and its like my brain and my fingertips, aren't on the same
page.
Sorry about the mix-up.
Ron

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Re: [CnD] Egg muffins, via the microwave oven.

[Linda S. via Cookinginthedark]

Scrambled eggs come out good in the microwave. Crack it in to a 
microwave safe dish, or cup, but first spray it with a little cooking 
spray, oil, or butter.


Beat the eggs, add a splash of milk or water,  and cook on high for 
30-45 seconds. Stir it around and microwave it again for 30-45 minutes 
until soft but not runny.  You can also add some cheese if you'd like.


The only thing I don't like about doing scrambled eggs in the microwave 
is that the bowl or cup is hard to clean afterward. Good luck.


On 8/11/2020 7:58 PM, Ron Kolesar via Cookinginthedark wrote:

Here's my recipe for homemade egg muffins.
1. I take a coffee mug per egg.
That keeps the mess down and easy to clean up.
We all need to remember rehab 101, you make the mess, you clean it up. 
SMILES.

Make sure you spray a little cooking spray in the mugs first.
Then crack your egg into each mug.
2. With a fork, stir up your egg and make sure you poke the egg 
mixture with the fork so that the egg doesn't explode in the microwave 
oven.
3. I always cover my egg cups with the microwave cover to also keep 
the mess down.
The best tip I can share with you to make fried eggs in the microwave 
is to have the microwave on half power for two minutes.

Each microwave is slightly different.
But for a reference, my Panasonic microwave oven has 1,400 watts of 
power.

So, at half power, that would be 700 watts.
But I might play with that even more, even though I have a perfect 
power setting for fried eggs only.
Would love advice on doing eggs sunny side up/over easy to sop up the 
yoke with my toast and or biscuits.

And also would love some advice on doing scrambled eggs as well.
But place your eggs in the microwave oven for two minutes on half power.
Place what you would want on your sandwich in a toaster oven, if you 
have one.

I love my talking toaster oven.
But I know not everyone can afford this oven.
I usually have a sausage patty on my sandwich.
I place the patty in the toaster oven for ten minutes at 350 on the 
bake feature.
I also throw in a frozen hash brown in with my sausage patty and let 
both cook for ten minutes at 350.
I then build my breakfast sandwich and might throw in a slice of 
cheese while building the sandwich.

I take a English muffin out for my bread.
I build the sandwich and then place it back into the toaster oven and 
switch from bake to toast and with the hash brown patty still in the 
oven, I cook everything on the toast feature for five minutes.

That gives this breakfast a total cooking time of fifteen minutes.
Fast and hot.
With a tall ice cold glass of chocolate milk in the morning.
That is my breakfast. SMILES.
Now my question is this.
Has anyone had good luck at doing eggs sunny side up/over easy in the 
microwave and or doing omelets or scrambled eggs in the microwave?
The only style of eggs I have down is fried eggs for my breakfast 
sandwiches.

When I try scrambled eggs or omelets, they still come out runny.
I might try scrambled eggs, Sunnyside up and or over easy and omelets 
at full power for sixty seconds, to see if that works out better.
So, would appreciate the help and advice for cooking time in the 
microwave and at which power setting as well.

My power setting goes down by tens.
So, 90 percent power, 80 percent power, and so on.
So, to all, enjoy.
This blind flight simmer can't wait until next Tuesday the 18th, when 
Microsoft will release the new Microsoft Flight simulator 2020 program 
for we Blind flight simmers to stress test out and to enjoy.
This rich playboy flight simmer pilot only flies the Dassault Falcon 
7X and hopes to get his hands on the successor the DF8X for private 
flights.

Ron Ham Radio Station KR3DOG
In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 
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Re: [CnD] Creamed New Potatoes and Peas

[Linda S. via Cookinginthedark]

Oh, my grandma used to make this all the time. She lived on a farm and 
would fry chicken, or throw a pork roast in the pressure cooker and we'd 
have the creamed potatoes. Boy, this list sure makes me remember a lot 
of things. (smile)


On 8/11/2020 9:57 PM, Kevin Minor via Cookinginthedark wrote:

Hi.

Here's my first contribution to the list. It's easy to make, and with a little 
salt and pepper to taste, it's quite good.

Ingredients:

2 pounds small new creamer or other small potato
1/4 cup butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping/heavy cream
1 - 16 ounce package frozen peas, thawed and drained Salt and pepper to taste

Directions:

Cook potatoes in pot of boiling water until just tender, about 20 minutes.  
Drain and cool.  Cut potatoes in half.  Melt butter in heavy large saucepan 
over low heat.  Add flour; whisk until mixture bubbles and thickens (do not 
brown), about 3 minutes.  Gradually whisk in the milk.  Bring to simmer,  
whisking often (sauce will be thick).  Simmer until very thick, stirring often, 
about 10 minutes.  Mix in cream.  Season with salt and pepper.  Mix in 
potatoes.  Mix peas into sauce and cook over medium-low heat until vegetables 
are heated through, stirring often, about 6 minutes.

Note: My girlfriend and I made this recipe last night, and it turned out 
excellent, just as I remember. She suggested adding bacon bits to it, and maybe 
some parmesan cheese. I never thought of that, but it wouldn't hurt.

Kevin, my girlfriend Valerie, and furry Jilly
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Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?

[Linda S. via Cookinginthedark]

You also have to take in to consideration the freshness of the egg. A 
fresh egg will crack more easily.


On 8/10/2020 8:10 AM, meward1954--- via Cookinginthedark wrote:

I guess there's more than one way for a blind person to crack an egg.  I
wouldn't even try to either crack it on the short side or use a knife.  But
if it works, it works.

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Monday, August 10, 2020 12:02 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

I crack it in the center of a short side, with one stroke of a knife. That
creates enough of a crack in the shell that I can carefully pull the two
parts of the shell apart with my hands, while the egg falls into the bowl.

-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, August 9, 2020 10:19 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

What I usually do is crack it on the side of a coffee mug lightly and then
pull the two halves apart.
Usually works out well  for me.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 10:06 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you crack an egg and get it out of the shell without
squashing it?

Hi.

I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a
mess. My girlfriend showed me how to crack the shell with a knife, and I
think I have that working. However, the problem occurs when I try to pull
the shell apart where I cracked it. Any ideas that would help me out? I'd
love to surprise my GF with a prepared meal when she comes over.

Have a blessed day and don't work too hard.
Kevin, my girlfriend Valerie, and furry Jilly
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Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?

[Linda S. via Cookinginthedark]

On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote:

Hi.

I have many recipes that require eggs in them. I'd love to try them, but 
there's a problem. I can't get the egg out of the shell without making a mess. 
My girlfriend showed me how to crack the shell with a Hello:



This takes a little practice. I know a lot of sighted people crack an 
egg that way, with a knife.


I usually give the egg a firm one time crack on the inside of my sink 
where the counter meets the sink. You should have two kind of equal 
parts that you can pull apart with your ghumbs.Don't turn your egg over 
with the holes until you find your bowl. Then you can pull the egg with 
your ghumbs and pour it in. Hope this helps. apart



knife, and I think I have that working. However, the problem occurs when I try 
to pull the shell apart where I cracked it. Any ideas that would help me out? 
I'd love to surprise my GF with a prepared meal when she comes over.

Have a blessed day and don't work too hard.
Kevin, my girlfriend Valerie, and furry Jilly
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Re: [CnD] Being new in the kitchen

[Linda S. via Cookinginthedark]

Most definitely! We've all been there at the starting point. Just start 
slowly, and think about how you are going to do each step. Each success 
will build your confidence to do even more. Good luck.


On 8/9/2020 2:59 PM, meward1954--- via Cookinginthedark wrote:

Tiffany:

I remember how scared I was to even boil water when I first started.  Yes, I 
had ben to blind kid classes, but I had not done much on my own.  But then, I 
moved out, and at 23, I had to either cook or go hungry.  I'm a total pig and 
always have ben.  That was one time in life that it actually helped me to be a  
pig about food.  I wasn't going to starve.

We're all here to offer support when you need it.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Tiffany Jessen via Cookinginthedark
Sent: Sunday, August 9, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: Re: [CnD] BACON MACARONI & CHEESE

I openly known nothing about the kitchen and don’t wish to learn more, but when 
friends come over they are welcome to cook. My one friend often makes a fabulous 
mac & cheese using shells instead of elbows, at least three if not four 
different types of cheese, ground chicken and bacon. Sometimes they try to disguise 
a few veggies in there, like broccoli or peas, then put breadcrumbs on top. 
Sometimes the breadcrumbs are substituted with ground potato chips. Needless to 
say, it’s very fattening and tasty.

Sent from my iPhone


On Aug 8, 2020, at 11:08 PM, Marilyn Pennington via Cookinginthedark 
 wrote:



 BACON MACARONI & CHEESE


This recipe has evolved over the years, to what it is today; one of
our (my) favorite side dishes. It's just your basic mac and cheese
with a few small tweaks. I've tried it with almost every kind of
cheese you can think of and I still like good old American cheese the best.

2 cups elbow macaroni
4 cups chicken broth
1/4 cup finely minced onions, sauteed
2 cups frozen mixed vegetables (corn, peas, carrots)
5 strips of bacon fried and crumbled
3 tablespoons butter
3 tablespoons flour
½ teaspoon black pepper
½ teaspoon ground dry mustard
2 teaspoons dry parsley flakes (opt.)
2 1/4 cups milk
1 cup diced American cheese (or Velveeta) bread crumbs and butter

Saute the finely minced onions until they are tender and sweet, set aside.
Boil the pasta and vegetables (together) in the chicken broth until
tender, then drain and stir a little butter into the pasta-veggies and set 
aside.

In a sauce pan, melt 3 tablespoons of butter then stir in 3
tablespoons of flour, parsley, pepper and dry mustard. Stir and cook
very slowly (let it just bubble) for about a minute, then add the
milk, sauteed onions and bacon (whisk like crazy when you first start to add 
the milk to avoid any lumps).
Stir and cook this sauce until it thickens. Remove from heat and add
the cheese. After it sits for a few minutes, stir and the cheese
should be mostly melted. Pour over the pasta and veggies and mix well.




Pour into a greased 9 x 13 baking dish and top with bread crumbs (see
note). Bake at 350 for about 20 minutes or until bubbly.






NOTE: Place 2 cups of plain dry bread crumbs in a frying pan and add 2
tablespoons of butter. Toast over medium high heat (stirring) until
bread crumbs have absorbed all of the butter and the crumbs are
golden. Spread evenly over the macaroni and cheese before putting in oven.









Source: Coleen's Recipes



~@~@~@~@~@~



Rhonda in MO.

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Re: [CnD] Homemade Pizza almost

[Linda S. via Cookinginthedark]

That happened to me with rice krispy treats. Can't stand them, and 
everyone loves them. (lol)


On 8/8/2020 1:16 PM, meward1954--- via Cookinginthedark wrote:

We made a barbecue chicken pizza once.  But we both got the flu that night and 
have never done it again.  Too bad, too, because it was really good.  But the 
flu sort of spoiled it for us.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Simon Wong via Cookinginthedark
Sent: Saturday, August 8, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] Homemade Pizza almost

Someone here actually makes a pretty good chicken pizza,   onions peppers and 
mushrooms and  put the chicken  without the sauce.

Sent from my iPhone


On Aug 7, 2020, at 11:09 PM, meward1954--- via Cookinginthedark 
 wrote:

Could you eat a white cheese pizza, if you like that kind of thing?
No tomato sauce.


-Original Message-
From: Cookinginthedark  On
Behalf Of Simon Wong via Cookinginthedark
Sent: Friday, August 7, 2020 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] Homemade Pizza almost

Sorry cannot eat pizza because of acid reflux.

-Original Message-
From: Pamela Fairchild via Cookinginthedark
Sent: Friday, August 07, 2020 8:10 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Homemade Pizza almost

The crust crisps nicely on the edge. It would crisp all over if I
weren't so generous with my toppings. If you go easy on the sauce, and
just add pepperoni, it gets nice and crispy with the cheese. With the
olives sausage and onions, it doesn't get as crisp, but you can pick
it up and eat it without it getting floppy. The oil is what helps it
to get more crispy. One pita crispins if you skip the sauce and just
do pepperoni and cheese. With all the things I add, the two crust idea
really helps. I love the cheese between. I may also experiment with
flour tortillas or a combination of pita for the first layer and flour
tortilla for the third. With fewer toppings the cooking time can be cut to 10 
or 15 minutes.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via
Cookinginthedark
Sent: Friday, August 7, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

I certainly haven't found any frozen pizza that I like. This looks
like all kinds of possibilities. Does the crust get crispy?

-Original Message-
From: Cookinginthedark  On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if
not, use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti
sauce Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie
sheet with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily
surface of the pan. Flip the pita making sure there is enough oil to
coat the second side, but not as generously as the first side. Flip it
one more time so the less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to
cover all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so
it all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3
full scoops to cover the crust.
Layer 5 was a sausage patty that was cooked in the microwave and then
broken up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it
was a Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each.
Layer 8 was a thin layer of grated cheese, about the same amount in
layer 2 where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it
slightly well done like I do, put it on top. If you like it less done
then put it under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the
cold oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great.
There will be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table
of food that we all cooked just telling our stories. How fun!


On 8/6/2020 10:58 PM

Re: [CnD] Homemade Pizza almost

[Linda S. via Cookinginthedark]

This recipe sounds so good!

You have to really watch out with the frozen pizzas as sometimes the 
directions tell you to put the pizza right on the oven rack. I hate 
that; knowing me I'd drop it when taking it out of the oven. So, when 
buying it, make sure to have someone read the directions first. A good 
example of this, ... and I love this pizza, is California Pizza. This 
makes me happy to have a sighted husband. (smile)


On 8/7/2020 5:29 PM, Pamela Fairchild via Cookinginthedark wrote:

My favorite frozen pizza is Tomb Stone because it always gets crisp when
cooked the first time around. I notice that the more things I add to it
though the less likely it is to get as crisp. I like a thin crust pizza. I
have a good recipe for that in a book somewhere. But then you have to press
it into the pan, spread it evenly, or roll it out and hope you can get it
into the pan without any trouble. Mostly it isn't worth the time. Then you
have to cook it for about 7 minutes before adding the toppings if you want
it to get crispy all over the bottom.
My favorite deep dish pizza, even though the crust is thicker than I like,
is Pizza Hut crust. It is always crisp. I hate to think of how much oil it
must take to get that effect, but maybe they also add some cornmeal to help
out in the batter. I must search for it in a copycat site if I can find such
a thing.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

Frozen pizza is an abomination.  But I have decided in my old age that it
can be sort of fun, even though it's awful.  In a way, my favorite frozen
pizza has to be the Costco brand.  You get a whole bunch of them for real
cheap.  They are perfectly horrible, probably the worst ones of them all.
But for some reason, I sort of like that brand anyway.  Maybe it's because
they don't pretend that the crust is any good, so it doesn't gum up like
most of the others.

There are recipes these days for pizza crust made with plain, full-fat
yogurt and self-rising flour.  It takes a lot of mixing, but doesn't take as
long as the kind with the yeast.  It isn't as good either, but it is quite
acceptable.


-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 6:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy?

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust.
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each.
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S

Re: [CnD] Matches and irrational fears

[Linda S. via Cookinginthedark]

I love these stories. We can immagine ourselves sitting around a table 
of food that we all cooked just telling our stories. How fun!


On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:

When I was a child, we lived in a little trailer house. I had a little potty 
chair in a shed om the porch, but I suppose my parents used an out house. I 
don't know what my mother did with the laundry. There was a storm, and the roof 
of the house caved in right above me because of the weight of the snow. Then we 
moved into a real house. I loved that house. The back yard was literally carved 
out of the forest. There were birds galore in and over the back yard, and 
across the gravel road that went through the community. I used to walk up the 
road to a neighbor's house. She had a washboard to cope with her laundry. My 
mother got a ringer washer, and finally a regular washer and dryer, which we 
had until we sold the house on Arthur Street. They don't make appliances as 
durable now as they used to!

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela Fairchild via 
Cookinginthedark  wrote:

Oh, yes, I remember ringer washers and hanging my clothes on the clothes
line outside, and on a wooden rack in the house in winter. I am so grateful
to live in this country, and in this day and age with modern conveniences. I
can remember outhouses in my youth, and wood heating stoves and coal stoves
where only one room of the house was heated. I remember coming to the living
room to get dressed where it was warmer, and when the electricity wasn't
always reliable. Now we are very spoiled in many ways. I for one don't have
the physical strength of my older relatives. I don't have to work as hard.
We wouldn't have survived when I was young if we had not grown a garden and
put food up for the winter by canning it or drying it. I remember when my
grandmother got her first freezer. It lived outside on the front porch,
which was covered, but open to the wind.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 8:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Matches and irrational fears

OMG!  My washboard was actually stone, a shallow stone basin with places for
the water to come out and a drain in the middle.  There was a bigger basin
to the side where you could soak the clothes.

We had those gas things, too.  I lived with another woman for a while in a
set of rooms, not connected, on the top floor of a building.  It was not
really safe.  I should have told her no.  Anyway, one night, somebody came
up all those stairs and stole my gas tank.  I tried to make coffee in the
morning and could not light the stove.  No gas.  Literally no gas.  I cried,
cursed, and moaned  multilingually.

I had electricity most of the time, though it sometimes went off.  Same with
the water.  Sometimes during the summer, there was not enough water pressure
to get the water up to our apartment, this was another roommate.  So we had
to carry jugs and buckets up those uneven stairs.  I couldn't do it now.  I
am such a chicken now.

I was lucky living in the mountains. It was cold enough that I could safely
keep cooked food for a couple of days.  But if it had meat, it had to be
boiled every twelve hours or else thrown away.  I never ever cooked chicken
at home.  I didn't trust it.  That is what restaurants were for.  Yes, we
had restaurants.

Those were definitely the days.





-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

Wow, this brings back a memory. When I lived in Mexico, I learned to wash my
clothes with a wash board. The gas stove was also different because you had
to buy the gas in tanks and connect them to the stove. I ex in-laws would do
that thank God. There were people who would go through the colonia and yell
out what they had, for example, gas, water, yams, the postman with the mail
etc.

We went to the store every day to buy meat and veges as there wasn't a
refrigerator in the house. If there wasn't money to pay for electricity,
well it just plain got turned off, no compromising until it was paid.
Those were the days, but I wouldn't trade them for anything, or the lessons
I learned.

On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:

Regarding getting the match to the gas flame, my burner was a very
cheap little thing.  It is possible that the reason I didn't have much
trouble with that part is that it was not what I was afraid of.  But I
know these gas things come in lots of configurations.  Actually, it
had a disturbing history.  I bought it from another Peace Corps
Volunteer who had been killed in a bus accident.  His brother came to
take care of his

Re: [CnD] Knowing when Milk is Boiled

[Linda S. via Cookinginthedark]

My experience is that you can feel it through the handle of the pan. To 
boil milk, you should keep the stove on medium low and just have a lot 
of patience. (smile)


On 8/7/2020 10:09 AM, meward1954--- via Cookinginthedark wrote:

If you have never boiled milk, please be aware that milk will bubble over.  
Aggressively.  So you will need to give it a stir every once in a while, you 
can't just turn it on and walk off.  It also develops a skin on the top.  When 
you stir it when it's boiling, it will bubble pretty furiously, but the texture 
also seems to change on the spoon.  I don't know how to describe it better than 
that.  No matter what you are boiling, bubbles in the middle are a good 
indication that it is boiling, and I have always thought I could feel that 
through the spoon.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Samuel Wilkins via Cookinginthedark
Sent: Friday, August 7, 2020 3:08 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: [CnD] Knowing when Milk is Boiled

Hello all, I am planing on doing a stovetop rice pudding recipe, and it says 
you need to boil milk.  Does anyone know how you can tell without sight whether 
milk has boiled, as it is very different to water.  Thank you.

--
Regards,

Samuel Wilkins

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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Matches and irrational fears

[Linda S. via Cookinginthedark]

I was just thinking the same thing as I was remembering all those times. 
It would be fun to share experiences off list somehow. Although hard, 
I'm very grateful for those experiences and the lessons I learned, but 
I'm still a work in progress; have many more to go! (smile) and now I'm 
grateful for everything I have, and more.


On 8/5/2020 6:32 PM, Regina Marie via Cookinginthedark wrote:

We do take for granted the conveniences we have, even in low-income housing.
Thank you for sharing your experiences.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 05, 2020 5:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Matches and irrational fears

OMG!  My washboard was actually stone, a shallow stone basin with places for
the water to come out and a drain in the middle.  There was a bigger basin
to the side where you could soak the clothes.

We had those gas things, too.  I lived with another woman for a while in a
set of rooms, not connected, on the top floor of a building.  It was not
really safe.  I should have told her no.  Anyway, one night, somebody came
up all those stairs and stole my gas tank.  I tried to make coffee in the
morning and could not light the stove.  No gas.  Literally no gas.  I cried,
cursed, and moaned  multilingually.

I had electricity most of the time, though it sometimes went off.  Same with
the water.  Sometimes during the summer, there was not enough water pressure
to get the water up to our apartment, this was another roommate.  So we had
to carry jugs and buckets up those uneven stairs.  I couldn't do it now.  I
am such a chicken now.

I was lucky living in the mountains. It was cold enough that I could safely
keep cooked food for a couple of days.  But if it had meat, it had to be
boiled every twelve hours or else thrown away.  I never ever cooked chicken
at home.  I didn't trust it.  That is what restaurants were for.  Yes, we
had restaurants.

Those were definitely the days.





-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

Wow, this brings back a memory. When I lived in Mexico, I learned to wash my
clothes with a wash board. The gas stove was also different because you had
to buy the gas in tanks and connect them to the stove. I ex in-laws would do
that thank God. There were people who would go through the colonia and yell
out what they had, for example, gas, water, yams, the postman with the mail
etc.

We went to the store every day to buy meat and veges as there wasn't a
refrigerator in the house. If there wasn't money to pay for electricity,
well it just plain got turned off, no compromising until it was paid.
Those were the days, but I wouldn't trade them for anything, or the lessons
I learned.

On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:

Regarding getting the match to the gas flame, my burner was a very
cheap little thing.  It is possible that the reason I didn't have much
trouble with that part is that it was not what I was afraid of.  But I
know these gas things come in lots of configurations.  Actually, it
had a disturbing history.  I bought it from another Peace Corps
Volunteer who had been killed in a bus accident.  His brother came to
take care of his things and visit with us.

I had an electric range top before the gas one, but it had died.  That
electric burner was actually quite a bit more dangerous than the gas
one was.  As I found out when it died on me.  Nearly caught the table
on

fire.

I was actually too scared to react.  So I had to buy a gas one no
matter what.

When I moved back here to Texas, it was as though I had never been
through any of that.

There are still so many parts of the world where most people don't
have access to the conveniences we take for granted here.

-Original Message-
From: Cookinginthedark  On
Behalf Of Immigrant via Cookinginthedark
Sent: Wednesday, August 5, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Matches and irrational fears

As far as matches - for me it was not a fear of matches themselves, it
was simple inability to work with them. I would start a gas burner,
strike a match away from the stove so I wouldn't cause a gas
explosion, and when I tried to bring the match to the burner to light
the flame, the match would burn in my fingers faster than I was able
to bring it to the burner, and I would instinctively drop it onto the
stove surface between burners. That was before I came to America. I am

glad my stove now has electric ignition.

-Original Message-
From

Re: [CnD] Matches and irrational fears

[Linda S. via Cookinginthedark]

Wow, this brings back a memory. When I lived in Mexico, I learned to 
wash my clothes with a wash board. The gas stove was also different 
because you had to buy the gas in tanks and connect them to the stove. I 
ex in-laws would do that thank God. There were people who would go 
through the colonia and yell out what they had, for example, gas, water, 
yams, the postman with the mail etc.


We went to the store every day to buy meat and veges as there wasn't a 
refrigerator in the house. If there wasn't money to pay for electricity, 
well it just plain got turned off, no compromising until it was paid. 
Those were the days, but I wouldn't trade them for anything, or the 
lessons I learned.


On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:

Regarding getting the match to the gas flame, my burner was a very cheap
little thing.  It is possible that the reason I didn't have much trouble
with that part is that it was not what I was afraid of.  But I know these
gas things come in lots of configurations.  Actually, it had a disturbing
history.  I bought it from another Peace Corps Volunteer who had been killed
in a bus accident.  His brother came to take care of his things and visit
with us.

I had an electric range top before the gas one, but it had died.  That
electric burner was actually quite a bit more dangerous than the gas one
was.  As I found out when it died on me.  Nearly caught the table on fire.
I was actually too scared to react.  So I had to buy a gas one no matter
what.

When I moved back here to Texas, it was as though I had never been through
any of that.

There are still so many parts of the world where most people don't have
access to the conveniences we take for granted here.

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Wednesday, August 5, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Matches and irrational fears

As far as matches - for me it was not a fear of matches themselves, it was
simple inability to work with them. I would start a gas burner, strike a
match away from the stove so I wouldn't cause a gas explosion, and when I
tried to bring the match to the burner to light the flame, the match would
burn in my fingers faster than I was able to bring it to the burner, and I
would instinctively drop it onto the stove surface between burners. That was
before I came to America. I am glad my stove now has electric ignition.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Matches and irrational fears

I used to have to light my burners with a match back when I lived in
Ecuador.  I had to work with a friend to light them because I was so afraid
of them.  She spent several hours with me getting me over my fear.  I'll
never forget it.

I had to  light the match and then light the stove with the lit match, which
all my sighted friends said was more scary than lighting the match itself.
I had to do this or go hungry.  It was that simple.

But guess what?  Now that I am back in Texas, I am just as much afraid of
lighting matches as I was before.  I am also afraid of my Instant Pot.  Even
though I used a regular pressure cooker in Ecuador almost every day.  In
fact, I may have used the regular pressure cooker two or three times on some
days.  But now, I am terrified of even my very safe Instant Pot.  I guess I
am going to have to make myself use it a few times to get over this.  And I
will have to keep using it.
-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:08 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Preferred cooking methods

I don't use the oven top as well.
With the island that came with the house.
The gas admitter burned out.
So, to use the oven these days you need to strike the stove with a match.
So, that's out for me and the toaster oven and microwave is over used.
SMILES.
Ron

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:

As I said, my rice is 

Re: [CnD] Microwave tuna casserole

[Linda S. via Cookinginthedark]

Love the egg sandwiches, and the hash browns and sausages. Great breakfast!

On 8/5/2020 6:05 AM, Ron Kolesar via Cookinginthedark wrote:

Hey Linda!!
I take it that you liked my egg sandwiches? SMILES.
Let's not cause to much trouble or we'll get kicked out of the blind 
kitchen. SMILES.

I'm glad you liked my homemade egg sandwiches.
Just trying to say thanks to my fellow blind cooks.
Ron ham radio and Emergency Communication Station KR3DOG

-Original Message- From: Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 00:21
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Microwave tuna casserole

And, what time is breakfast? Let's all go to Ron's house/ (smile)

On 8/4/2020 7:39 PM, Ron Kolesar via Cookinginthedark wrote:
I almost forgot to thank Deborah for her Microwave tuna casserole. 
This is a huge nice example of my letter that I wrote out to the list.

Even I could make this dish without to much of a mess. SMILES.
I have a Panasonic 1,400 watts microwave.
It has a brailed overlay for the cooking controls of the microwave.
I do my eggs, one per coffee mug and place them on half power for two 
minutes.

You have great fried eggs for egg sandwiches.
Just make sure that you spray a little cooking spray in the coffee 
mugs so the eggs don't stick to the bottom of the coffee mugs.
So far, I've found that coffee mugs work the best for me when doing 
eggs.
While the eggs are cooling off, I place my sausage and hash browns in 
the talking toaster over on bake 350 for ten minutes.
Then after its finished cooking, I place the sausage onto my English 
muffin and with a slice of cheese or what you want on your sandwich.
I then leaving the hash brown in the toaster oven for a grand total 
of fifteen minutes I have a hot cooked breakfast.
Because I place my sandwich back in the toaster oven on toast for 
five minutes.

Giving me a nice quick hot breakfast.
So, keep on cooking and continue to share all of your tips and tricks 
on cooking that we all learned from the school of hard knocks and 
Rehab centers. SMILES.

Ron Ham Radio and Emergency station by the call sign of KR3DOG
-Original Message- From: Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 14:19
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: [CnD] Microwave tuna casserole

My Husband's favorite: I invented this recipe because it uses stuff I 
can stock up on and I can make it in a half-hour after a busy day or 
before a busy evening.


For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for 
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!


Stir in the sauce packet and hot milk. Stir in the optional butter, 
preferably melted.


Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as 
Cracker barrel, you may need to reduce the liquid, especially if the 
sauce packet is gel and not powder.


--Debee

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Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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Re: [CnD] About the canned cinnamon rolls

[Linda S. via Cookinginthedark]

Some people also add a can of diced chilis along with the cream corn.

On 8/4/2020 7:50 PM, Ron Kolesar via Cookinginthedark wrote:

The best way I've found to do biscuits, is as follows.
I love the grand biscuits.
If you have a Sam's club membership, they come in a huge bag instead 
of a can.

If you have one?
Set the talking toaster oven to the bake feature and 350 for about 20 
to 25 minutes.

I love my biscuits.
Now, would anyone have a simple recipe for cornbread?
One tip for those who make homemade cornbread.
Pour a can of cream corn in the batter.
It makes it most and it doesn't crumble as much.
Trust me, it is not dried out. SMILES.
But it might be easier for me to simply purchase the already made 
cornbread?

To those who can use the tips I share?
More power to them.
Ron

-Original Message- From: Kathy Brandt via Cookinginthedark
Sent: Friday, July 31, 2020 17:45
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] About the canned cinnamon rolls

Writing because an earlier message talked about canned biscuits: a 
friend gave me a can. I really wasn’t sure about them, given that when 
I had been at someone’s house years ago, they were over baked, and I 
wasn’t impressed. I read the directions, and read on the Internet that 
if you put half of the frosting on right when they come out of the 
oven, that it gets into all the nooks and crannies, and then if you 
put the rest of the frosting on, the whole effect makes it so that 
they stay moist. So, I did that, along with using real butter in 
greasing the pan, sprinkled a little cinnamon an sugar on the pan, and 
baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 
15 or so called for. They came out being the next best thing to a 
Cinnamon! I was wowed! It’s probably a good thing that the nearest 
Cinnamon is I’d say a half hour from me, meaning I don’t get to go to 
one since when I have flown, my flights haven’t been near the airport 
Cinnamon like they were before.


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and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

I don't have a toaster oven, but it seems that you could buy the pasta 
already made. It's like the pouches of rice. Cook that for a minute in 
the microwave, Place it in a safe bowl, slice up your sausage, mix that 
in, and then top with you favorite pasta sauce and cheese. Put it back 
in your toaster oven and cook. Those pastas are al dente when they come 
out of the microwave, so I don't think that you would over cook it.


On 8/4/2020 7:42 PM, Ron Kolesar via Cookinginthedark wrote:
I love Italian food, and especially rigatoni, noodles with  sweet 
Italian sausage to go with it. SMILES.
How can one do rigatoni, in the microwave oven and or in the talking 
toaster oven please?

Many Thanks.
Ron who's jealous. SMILES.

-Original Message- From: Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 19:39
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Microwave tuna casserole

There are so many things you can buy now that can be microwaved. You can
buy quinoa, rigatoni, instant rice, brown and white, basmati and jasmine
and even polenta. Amazing, especially on these hot days when you don't
want to heat up the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and 
warming

coffee.


-Original Message-
From: Cookinginthedark  On 
Behalf Of

Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I 
can
stock up on and I can make it in a half-hour after a busy day or 
before a

busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for 
four

minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as Cracker
barrel, you may need to reduce the liquid, especially if the sauce 
packet is

gel and not powder.

--Debee

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In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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Re: [CnD] Microwave tuna casserole

[Linda S. via Cookinginthedark]

And, what time is breakfast? Let's all go to Ron's house/ (smile)

On 8/4/2020 7:39 PM, Ron Kolesar via Cookinginthedark wrote:
I almost forgot to thank Deborah for her Microwave tuna casserole. 
This is a huge nice example of my letter that I wrote out to the list.

Even I could make this dish without to much of a mess. SMILES.
I have a Panasonic 1,400 watts microwave.
It has a brailed overlay for the cooking controls of the microwave.
I do my eggs, one per coffee mug and place them on half power for two 
minutes.

You have great fried eggs for egg sandwiches.
Just make sure that you spray a little cooking spray in the coffee 
mugs  so the eggs don't stick to the bottom of the coffee mugs.

So far, I've found that coffee mugs work the best for me when doing eggs.
While the eggs are cooling off, I place my sausage and hash browns in 
the talking toaster over on bake 350 for ten minutes.
Then after its finished cooking, I place the sausage onto my English 
muffin and with a slice of cheese or what you want on your sandwich.
I then leaving the hash brown in the toaster oven for a grand total of 
fifteen minutes I have a hot cooked breakfast.
Because I place my sandwich back in the toaster oven on toast for five 
minutes.

Giving me a nice quick hot breakfast.
So, keep on cooking and continue to share all of your tips and tricks 
on cooking that we all learned from the school of hard knocks and 
Rehab centers. SMILES.

Ron Ham Radio and Emergency station by the call sign of KR3DOG
-Original Message- From: Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 14:19
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: [CnD] Microwave tuna casserole

My Husband's favorite: I invented this recipe because it uses stuff I 
can stock up on and I can make it in a half-hour after a busy day or 
before a busy evening.


For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for 
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!


Stir in the sauce packet and hot milk. Stir in the optional butter, 
preferably melted.


Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as 
Cracker barrel, you may need to reduce the liquid, especially if the 
sauce packet is gel and not powder.


--Debee

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and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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Re: [CnD] Looking for some simple cooking tips and or tricks.

[Linda S. via Cookinginthedark]

Hi ron:


Here are a couple of things you might try. When I taught cooking, we did 
these two simple recipes, and the class loved them. I still sometimes 
cook these in my house too.




First, stuffed baked potatoes. You can do one potato, or more if you'd 
like. Depending on your microwave, and the size of the potato. Wrap it 
in a white paper towel and sprinkle a little water on it; not too much; 
just enough to moisten the paper towel.  cook it for two minutes on one 
side, and turn it over. You'll know when it's done because it will still 
be a little firm to the touch. It still continues to cook for a while 
after so it will be a little softer.


Let it cool a bit, and meanwhile, place chopped onion, brocoli, cheese, 
tuna or chicken in a bowl. Cut the potato in half lengthwise and scoop 
out the potato, and add it to your other ingredients in the bowl. Make 
sure you scoop it all the way  down to the hollow shell/peel of the 
potato. Add sour cream to the mixture, any spices you like Mix. Scoop 
the mixture back in to the potato shell, sprinkle with a little more 
cheese, and microwave until it is melted. Yum!





Chicken Broccoli Casserole


1 cup cooked chicken


1 pkg. (box) frozen brocoli,

1 small onion chopped,


1 cup cheese


1 can cream of mushroom or celery soup, (I like celery



1 cup uncooked instant rice


1 cup milk


Mix everything all together and place in the microwave cook for about 
fifteen minutes or until hot. Stir at the seven minute mark and sprinkle 
with cheese if you would like.


Hope this helps.


73's to you over and out!


p.s. When I was a teen ager, a long long long time ago, I was also a ham 
radio operator.



wb6/ubw)

On 8/4/2020 7:26 PM, Ron Kolesar via Cookinginthedark wrote:

Hello to my fellow blind cooks.
Would anyone have some additional simple dishes one can make either in 
the microwave, and  or in the talking toaster oven and or a 
commination of using both appliances?
For example, I like the cinnamon roll recipe because it is simple and 
not to much of a mess to make.
I try to stay away from items like flower since it can create a mess 
if you're not careful.
But there is probably some tips and tricks for making dishes that 
include items like flower and so on.
Would also welcome some tips and or tricks on storing items like 
flower and so on and to label the containers for easier identification 
when needed.
But, when it's to tricky for myself to make, I have my aid make it for 
me.
Since i can't stand all that long and also being blind, I try to have 
as little for my aid to do as possible.
I was brought up to say, why should I have someone do something for me 
if I can do it some way myself?
But I also was taught to know my limits and what I can handle and what 
I can't handle as well.

For an example.
Many thanks to this list and a search for eggs in the microwave.
I love my own home made egg sandwiches.
They're even probably healthier than the frozen egg sandwiches that I 
was buying until I learned to make them myself in the microwave oven.
I use my microwave oven, my talking toaster oven and my brailed 
labeled measuring cups pretty much on a daily bases.
I don't know what i would now do without either appliance, since in 
the first place, we the blind just want a equal chance at life like 
our sighted counterparts can do with their vision.

I welcome all continued tips and tricks to continue to come.
Many Thanks.
Ron who's still going through aquatic physical therapy, since breaking 
my leg back on June the 10th.
In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 
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Re: [CnD] What is Polenta?

[Linda S. via Cookinginthedark]

Good morning:


It's like a cornmeal soft cake with a unique flavor of corn; tastes kind 
of like hominy.


Many people don't like it, I guess it's an acquired taste.

It comes in a sealed tube somewhat like ground beef. As Polenta is firm, 
you can open it up and just slice it off and fry it. When I was young, 
my dad used to fry it up and put maple syrup on it, but we eat it with 
cheese I've also had it served under an eggplant tomato sauce. I love it!


Aloha!

On 8/4/2020 4:43 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I've seen polenta on the shelf in the baking aisle while shopping with
my husband. I don't know anyone who eats it here in HI, so thought I'd
ask on list what it is and how it's eaten, and most importantly, why
list members like it. I've always wanted to try it.

Thanks,
Dani
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Re: [CnD] Preferred cooking methods

[Linda S. via Cookinginthedark]

Oh my gosh I love this. I worked for a guide dog school, and stayed late 
some times and sure could have used this info.


the rice cooker we have belonged to my husband before we got married, 
and honestly it is my favorite appliance. It's so easy to use, and it's 
so low tech. I'm surpised that he had it as he can be rather scientific 
about everything.


Oh, I really love this story! Happy cooking with your little rice cooker!!!

On 8/3/2020 3:35 PM, Deborah Armstrong via Cookinginthedark wrote:

You basically just treat the rice cooker like an electric skillet at a low 
temperature. The simple ones with just one button only get hot and then shut 
off or go to warm when the rice is done. They know it is done when the 
temperature climbs -- water can't go over 212F or 100C so the cooker knows if 
all the water boils away and either shuts off or goes to warm when that occurs. 
You can still burn food if you aren't careful but you'd smell it long before 
you'd have an actual fire.

The ones with more buttons are more fancy but I like the single button -- it's 
a mechanical lever, actually. When I plug it in it goes to warm, probably 
around 120DG F and then if I push down thereby setting it to cook, it raises 
its temperature so the water can boil.

The one I have at work cost a whole $12.

People saw me cooking at work all the time because I hated to waste my lunch 
eating. I work for a college so I swam, ran on the track or worked out in the 
gym at lunch. I was often sitting at my desk chopping vegies and reading email. 
I also loved those flexible cutting boards for that. And I worked with my door 
open so it was a regular sight. I think they never thought much about it except 
to ask for a recipe.




-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 3, 2020 3:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Preferred cooking methods

Oh wow! I wish I would have known this when I worked; not that long ago.
I would have loved to let my co-workers smell all that good smell, and then 
tell them that they couldn't have any of my lunch. (smile)

I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers 
would have loved to see the blind lady cook. (lol)

On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote:

About rice cookers, I have one at home and one at work. I read I Love My Rice 
Cooker on bookshare and started trying all these new ideas. Did you know you 
can fry onions in one? It's just like an electric skillet.  At work, I put some 
butter in it, a red bell pepper or onion chopped, fry it, add liquid and close 
the lid and let the whole thing cook a while. If I've measured the right amount 
of liquid and rice I let it shut itself off when the rice absorbs all the 
liquid, but if I'm making soup or stew I just turn it off after ten minutes or 
so. I don't cook meat in it but a lot of vegie type stews and of course rice.

I also have a crockpot at work. I would soak beans in it overnight and then 
turn it on when I got to the office in the morning. I also often combined a can 
of soup with a few fresh vegetables in the crockpot, or I'd core and slice 
apples and stuff them in there with a pinch of cinnamon for a few hours.

My co-workers always thought it was crazy , me cooking right there in my office 
but I liked having a hot healthy lunch and it was fun to experiment. I would 
spend my lunch hour exercising, then return to the office and prepare my meal 
while I continued to work.

Stuck now at home due to Covid with a husband who doesn't like vegetables I 
make a lot of hamburger helper on the stove but I miss my office and my 
appliances and endless vegetarian experiments.

--Debee
   
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Re: [CnD] My Crazy blind self and the polenta

[Linda S. via Cookinginthedark]

It's really nice because all you have to do is open the package and 
slice it up. Can't do that with a package of ground beef. (lol)


Oh, it only takes that one-second reaction.

On 8/3/2020 2:26 PM, Evelyn via Cookinginthedark wrote:

  I can sure understand how that happened.  It has been several years
since I last bought polenta, but your description fits with what I remember
of the way it was packaged.  I am going to put it on my next shopping list.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 03, 2020 2:08 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] My Crazy blind self and the pollenta


So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like one
of those tubes of ground beef. I yelled out to my husband: Why is the ground
beef in the pantry? He came running; he doesn't have the greatest memory in
the world, and he looked, and said "that's the pollenta."

This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

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[CnD] My Crazy blind self and the pollenta

[Linda S. via Cookinginthedark]

So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like 
one of those tubes of ground beef. I yelled out to my husband: Why is 
the ground beef in the pantry? He came running; he doesn't have the 
greatest memory in the world, and he looked, and said "that's the pollenta."


This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

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Re: [CnD] ground turkey

[Linda S. via Cookinginthedark]

Hi:


I will look up these recipes, but Weight Watchers has a wonderful ground 
turkey sausagerecipe along with ground turkey meatloaf, and ministrone soup.


Like Regina said, you do have to add a little cooking spray or oil, and 
spice it up pretty well. If I find the recipes, I'll be back with them.


On 8/2/2020 3:06 PM, Drew Hunthausen via Cookinginthedark wrote:

Hey list,

Looking for your favorite ground turkey recipes. Crock pot, oven, stove or
whatever. Thanks so much!

  


Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

  


Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com 

  


To book Drew for your event go to

http://bookdrew.com 

(714) 296-7111

  


With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

  

  

  

  


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Re: [CnD] Shopping Angel or Instacart

[Linda S. via Cookinginthedark]

Well, in talking about being so dependent on my husband, before this 
corrona virus hit, I loved going to the store myself and doing the 
grocery shopping. Now it's just not safe as we both have compromised 
health issues, and I'm almost 70 years old! Ug!But since I'm stuck at 
home, you all have given me something to do, and something to look 
forward to. Thanks! (smile)


On 8/2/2020 9:11 AM, Tiffany H. Jessen via Cookinginthedark wrote:

And, if you don't feel you have good enough skills to use the instacart app or 
are finding it tedious, there is always the Gogo Grandparent service. This 
service was previously known for being a third-party service you could call and 
they would set up your Oober rides for you if you din't have the skills or even 
if you dind't have a smart phone at all. Now you can call the same number, and 
they will do an instacart order for you. Yes, there is a third party service 
fee, as well as the instacart one for the delivery itself, but the option is 
there. I personally don't use either Gogo Grandparent or Instacart, so can't 
speak of first-hand experience. Sorry.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 11:31 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Shopping Angel or Instacart

Linda:

I can't help you much with the angel. I had a fantasy about using Aira for 
shopping, so I tried it once.  But the reality is that if you are not paying 
for a rather substantial number of minutes, that may not work out very well.  
But there are shopping services, like Instacart and Shipt, that are as close as 
it comes.

I love using Instacart.  I have spent hours and hours just browsing the store's 
offerings.  You can search for a product, or you can just pick an aisle and 
look at everything.  I wouldn't have believed that there were so many things to 
buy.  I didn't even know that some of them existed.

If you are not sure you want to use the service, you could set up an account 
without paying for a yearly membership.  Setting up the account will allow them 
to show you the stores available in your area.  Then you could just pick a 
store and look at the shelves to your heart's content.

I have to admit that joining Instacart caused me to spend a little more money at first 
because I was trying so many new things, things I never would have known about at all.  
It frees you from the so-called "sighted filter", where somebody else decides 
for you what is important or what you want.  Nobody is going to tell you absolutely 
everything on the grocery store shelves unless you pay them by the hour, but Instacart 
will.  I looked up and down the shelves in almost every single aisle at Costco.  Except 
the automotive, of course.

There are drawbacks, of course.  I'm not going to go into them here. The app 
and the web site are accessible, requiring what I would call intermediate 
skill.  You need to know your way around, but don't have to be a power user.  
So if that's you, you might try it.

Shipt might be the same.  I have not used them, but there are blind people who 
have.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 9:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder so we could 
just go aisle by aisle in the grocery store, and the little angel would tell me 
everything that is there. (smile)

On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:

Hi,

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave.
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tun

Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder so 
we could just go aisle by aisle in the grocery store, and the little 
angel would tell me everything that is there. (smile)


On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:

Hi,

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave.
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of
those people who thinks that the microwave is for reheating leftovers
and warming coffee.


-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I
can stock up on and I can make it in a half-hour after a busy day or
before a busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as
Cracker barrel, you may need to reduce the liquid, especially if the
sauce packet is gel and not powder.

--Debee

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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

Oh, and they do come in a little pouch.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and
warming coffee.


-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I
can stock up on and I can make it in a half-hour after a busy day or
before a busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as
Cracker barrel, you may need to reduce the liquid, especially if the
sauce packet is gel and not powder.

--Debee

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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave. 
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You 
only microwave them for one minute. Hope this helps.


Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and
warming coffee.


-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I
can stock up on and I can make it in a half-hour after a busy day or
before a busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as
Cracker barrel, you may need to reduce the liquid, especially if the
sauce packet is gel and not powder.

--Debee

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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

There are so many things you can buy now that can be microwaved. You can 
buy quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine 
and even pollenta. Amazing, especially on these hot days when you don't 
want to heat up the house.



Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and warming
coffee.


-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I can
stock up on and I can make it in a half-hour after a busy day or before a
busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for four
minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as Cracker
barrel, you may need to reduce the liquid, especially if the sauce packet is
gel and not powder.

--Debee

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Re: [CnD] using the Yumley website

[Linda S. via Cookinginthedark]

I looked at it too. At the top of the page there is an accessability 
feedback form. When I went to a recipe category, no recipe came up, but 
instead adds for a smart thermometer, and other stuff came up; a lot of 
sales reterick. I'm not sure why anyone would want to look at this 
website. I like to use something like recipes.com I can't think of 
others right now cuz I'm old, but I will1 (smile) At some point!



Linda

p.s. hope everyone is enjoying their Thurs. and staying cool, and healthy.

On 7/30/2020 12:38 PM, Pamela Fairchild via Cookinginthedark wrote:

I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
wouldn't trust it.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 2:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
Jeanne
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Re: [CnD] Roasting Garlic How-Tos?

[Linda S. via Cookinginthedark]

Don't peel the garlic before you put it in the oven. Just wrap it in the 
foil that has a little olive oil, and put it in. You'll know when it's 
done when you try to peel it and the peel comes right off. The garlic 
will be soft.


Good luck.



On 7/29/2020 11:17 AM, meward1954--- via Cookinginthedark wrote:

Depends on how  strong you want the garlic flavor to be.  Roasted garlic is
much milder in flavor but still definitely garlic.  Different effects, I
guess.

Also, some people might find the roasted garlic a bit less upsetting to the
stomach since the garlic will otherwise be raw.

I think I will try it both ways!
-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, July 29, 2020 1:13 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Roasting Garlic How-Tos?

Hi Dani:


When I roast garlic, I put a little olive oil on a small piece of foil and
put it in the oven at dg350 for about 20 minutes.

When making guacamoli though, I use raw garlic that I press along with
onion, tomato, cilantro, and a jalapeno. Hope this helps


Linda

On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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Re: [CnD] Roasting Garlic How-Tos?

[Linda S. via Cookinginthedark]

Oh, and I forgot to mention, I roast garlic for garlic mashed potatoes, 
and a tripple garlic pasta that I make.



Linda

On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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Re: [CnD] Roasting Garlic How-Tos?

[Linda S. via Cookinginthedark]

Hi Dani:


When I roast garlic, I put a little olive oil on a small piece of foil 
and put it in the oven at dg350 for about 20 minutes.


When making guacamoli though, I use raw garlic that I press along with 
onion, tomato, cilantro, and a jalapeno. Hope this helps



Linda

On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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Re: [CnD] Help! Tofu!

[Linda S. via Cookinginthedark]

Hi Debbie:


When my husband claimed that he was a vegetarian, I used to use this 
tofu in a stir-fry. I would saute the garlic and onions in sesame oil, 
or if I didn't have that I would use just regular oil. Then I would add 
brocollie, green beans, peppers, etc. I also used to make it like 
scrambled eggs just mash it up. It's also good in miso soup.


Good luck. It is tasteless if you don't add anything.

Linda

On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote:

So here's the thing. I really hate Tofu! I've tried it in restaurants where, 
presumably, they know what they are doing. And to me, it always tasted like 
cardboard.

But Walmart messed up our order and I ended up with two large containers of 
extra-firm tofu.

I tried to talk my husband in to feeding it to our dogs, but he wants me to try 
cooking it and see if he likes it.

What can you suggest I do with it that is simple, foolproof and won't require 
another grocery order? Oh and that won't taste like cardboard!

--Debee

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Re: [CnD] CP sloppy joes

[Linda S. via Cookinginthedark]

Sugar:


oh, you   come up with the best recipes. Thanks. I love these recipes 
because you can just make them ahead of time and have time to spend with 
you company; which would be my kids!


On 7/14/2020 11:43 AM, Sugar Lopez via Cookinginthedark wrote:

CP sloppy joes

  


Happy Tuesday, Slow Cookerers!!

I hope you are enjoying your summer months.

We certainly are - lots of vegging and relaxing and sleeping and eating.

here is a fun twist on a classic sloppy joe recipe -- what's neat about this 
for entertaining is that you can mix up a huuuge batch beforehand

-- so when your guests arrive you can enjoy them rather than manning the 
barbecue or fussing over something cooking on the stove.

And I'm pretty sure it doesn't get any more American than sloppy joes!!

  


Homemade Sloppy Joes

serves 4 as is, can be quadrupled in 6-quart slow cooker

  


1 pound lean ground meat

packet of sloppy joe mix (check for gluten, or use recipe below)

1 (6-ounce) can tomato paste

1 cup of water

  


or, use this:

Homemade From Scratch Sloppy Joe Mix

makes 1 packet:

  


1 tablespoon onion flakes

1 tablespoon paprika

2 tablespoons brown sugar

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon cornstarch

1/2 teaspoon garlic powder

1/4 teaspoon ground mustard

-1/4 teaspoon celery seed

1/4 teaspoon ground black pepper

  


The Directions.

Use a 4 quart slow cooker for 1 pound of meat, or a 6-quart for larger 
quantities.

  


Mix the meat with the sloppy joe mix and the tomato paste.

Add the cup of water, and stir well.

Cover and cook on low for 6-7 hours, or on high for 3-5 hours.

  


The meat is done when it is crumbly and fully cooked.

  


Serve with hamburger buns, or on top of rice.

  


The Verdict.

These were delicious! The kids enjoyed the "ketchup meat" and liked that they 
were kind of messy.

This is a super fun and memorable potluck or dish for entertaining.

  


enjoy!!

happy slow cooking! steph

  


"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 

  

  

  

  

  

  


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Re: [CnD] Pancakes?

[Linda S. via Cookinginthedark]

Oh that's easy. I don't have trouble flipping hamburgers or anything 
solid, but just for some reason I have a problem with my favorite breakfast!


On 7/13/2020 8:32 PM, Evelyn via Cookinginthedark wrote:

I don’t see why doing them in the skillet wouldn’t work just fine.  You’d still 
need to flip them so they would brown on both sides, but since they are already 
cooked that probably wouldn’t be a problem.

Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Monday, July 13, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Pancakes?

I don't have a toaster oven, but maybe it would work in the skillet.

On 7/13/2020 6:04 PM, Ron Kolesar via Cookinginthedark wrote:

Ok, here's my two cents on this topic.
I purchase the frozen pancakes and brown them in the talking toaster
oven.
I love them.
Hope this feedback helps out.
Ron

-Original Message- From: Sugar Lopez via Cookinginthedark
Sent: Sunday, July 12, 2020 14:24
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: [CnD] Pancakes?

Good morning folks
Just changed subject line to go with the message in the body.
I almost missed it.
Thanks mods for the awesome job!
Smile
sugar

"Not that I speak in respect of want: for I have learned, in
whatsoever state I am, therewith to be content."
-Philippians 4:11

I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 



-Original Message-
From: Cookinginthedark  On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Sunday, July 12, 2020 9:26 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

I used to have lots of trouble with pancakes. I either didn't cook
them with enough oil so that they stuck to the pan and didn't turn
correctly, or I tried to turn them too early and made an equally
terrible mess of them. Now I wait until all the bubbles go away on
top, and they are almost dry but not quite. Then the spatula slides
under nicely and they turn correctly. If I haven't made them for a
while though it may take two or three to get back into the groove. The
other thing is that I need to keep the heat lower than my sighted
friends or I tend to make burnt offerings. If there is a sighted
person around, if they are willing I let them cook the pancakes. I am
not above buying frozen pancakes and heating them in the microwave. By
the time I make a batch from raw dough, I have too many for one and
have to freeze some of them anyway, refrigerate them, or feed them to
the birds in my back yard. When growing up it was feed them to the
chickens, and other farm animals. Back then it was sour dough
pancakes, which I love but have not kept an ongoing starter for years
for lack of use. There are not enough people in my household to do
that anymore, but one of these days I will begin a new starter. The
temptation is growing just like the yeast does.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so
important.  I'm a pretty experienced cook for example, but there are
things I just don't do well.  I don't even try to accurately measure
small amounts of liquid, like vanilla, anymore.  I just pour over my
finger and hope it isn't too much. I have never successfully made
pancakes, one of the first things that rehab teachers teach.  But I
bake yeast breads, grow sprouts and microgreens, and always get called
on to make the Thanksgiving dressing.  So there are some things I do
pretty well and some, well, not so much.  Are we all that way?  Maybe
we are just here to support and help each other out.

-Original Message-
From: Cookinginthedark  On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines:
1.  Keep messages on the topic of cooking.
This is not a social list...it is a cooking list.
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 do not post more than 8 recipes in a 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.
Imagine if every list member posted over 20 reci

Re: [CnD] Measuring liquids

[Linda S. via Cookinginthedark]

Yes. Thanks. I guess you learn something new every day. Maybe 
instructors should incorporate this in to their plans when they teach 
life skills.


On 7/13/2020 6:57 PM, Pamela Fairchild via Cookinginthedark wrote:

The marks you make are on the outside of the plunger. When you pull it out
to the first mark you come to it is the smallest measure you marked. When
you pull it out to the last mark possible before the whole thing pulls
apart, you have the largest measurement you chose to mark. You stop at
whatever mark you need and squirt that amount into your recipe. Does this
answer your question?

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark
Sent: Monday, July 13, 2020 8:51 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Measuring liquids

One would need vision to see if the liquid reached the desired marking on
the syringe? How can this be done without sight?
Wendy

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Re: [CnD] Measuring liquids

[Linda S. via Cookinginthedark]

so, if it's marked on the outside, how could you tell how much liquid is 
on the insideif you have no vision?


On 7/13/2020 6:46 PM, Michael Baldwin via Cookinginthedark wrote:

You can get syringes off Amazon. That is where I get mine.
I most commonly use 1 ml, 5 ml, 10 ml, and 30 ml syringes. I have been lucky
and the ones I get are at least pre-marked at the half way point.
I have also got some with blunt plastic needles so you can reach further
down in to a bottle.
Syringes are much more accurate than eye droppers.


Michael


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Re: [CnD] Pancakes?

[Linda S. via Cookinginthedark]

I don't have a toaster oven, but maybe it would work in the skillet.

On 7/13/2020 6:04 PM, Ron Kolesar via Cookinginthedark wrote:

Ok, here's my two cents on this topic.
I purchase the frozen pancakes and brown them in the talking toaster 
oven.

I love them.
Hope this feedback helps out.
Ron

-Original Message- From: Sugar Lopez via Cookinginthedark
Sent: Sunday, July 12, 2020 14:24
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: [CnD] Pancakes?

Good morning folks
Just changed subject line to go with the message in the body.
I almost missed it.
Thanks mods for the awesome job!
Smile
sugar

"Not that I speak in respect of want: for I have learned, in 
whatsoever state I am, therewith to be content."

-Philippians 4:11

I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 



-Original Message-
From: Cookinginthedark  On 
Behalf Of Pamela Fairchild via Cookinginthedark

Sent: Sunday, July 12, 2020 9:26 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

I used to have lots of trouble with pancakes. I either didn't cook 
them with enough oil so that they stuck to the pan and didn't turn 
correctly, or I tried to turn them too early and made an equally 
terrible mess of them. Now I wait until all the bubbles go away on 
top, and they are almost dry but not quite. Then the spatula slides 
under nicely and they turn correctly. If I haven't made them for a 
while though it may take two or three to get back into the groove. The 
other thing is that I need to keep the heat lower than my sighted 
friends or I tend to make burnt offerings. If there is a sighted 
person around, if they are willing I let them cook the pancakes. I am 
not above buying frozen pancakes and heating them in the microwave. By 
the time I make a batch from raw dough, I have too many for one and 
have to freeze some of them anyway, refrigerate them, or feed them to 
the birds in my back yard. When growing up it was feed them to the 
chickens, and other farm animals. Back then it was sour dough 
pancakes, which I love but have not kept an ongoing starter for years 
for lack of use. There are not enough people in my household to do 
that anymore, but one of these days I will begin a new starter. The 
temptation is growing just like the yeast does.


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so 
important.  I'm a pretty experienced cook for example, but there are 
things I just don't do well.  I don't even try to accurately measure 
small amounts of liquid, like vanilla, anymore.  I just pour over my 
finger and hope it isn't too much. I have never successfully made 
pancakes, one of the first things that rehab teachers teach.  But I 
bake yeast breads, grow sprouts and microgreens, and always get called 
on to make the Thanksgiving dressing.  So there are some things I do 
pretty well and some, well, not so much.  Are we all that way?  Maybe 
we are just here to support and help each other out.


-Original Message-
From: Cookinginthedark  On 
Behalf Of Helen Whitehead via Cookinginthedark

Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines:
1.  Keep messages on the topic of cooking.
This is not a social list...it is a cooking list.
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 do not post more than 8 recipes in a 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.
Imagine if every list member posted over 20 recipes each day...that 
would result in over 7,000 messages in a day!
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


or removal from the Cooking in the Dark list.
7.  Be respectful of everyone on the list...no flaming will be tolerated.
There are no stupid questions since everyone cooks at a different level.

Cooking in the Dark List