Re: [CnD] temp on bbq grill

[Nancy VanderBrink via Cookinginthedark]

I clicked on the link that was sent in the previous message and the third or 
fourth item down is a thermometer that checks the ambient temperature. It will 
let you know the minimum and maximum temperature you said it too. Hope that 
helps!

Sent from my iPhone

> On Sep 11, 2016, at 3:59 PM, Kimsan via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Connect the thermometer, select the type of meat or food your are cooking, 
> and relax. You will be alerted when your meat
> is done. And, the app works great with VoiceOver. Connect multiple probes to 
> check the temperature for multiple items.
> So will it tell me how hot the grill is?
> Sounds like it will just monitor food.
>
>
> Kimsan Song
> kimsans...@outlook.com
>
> -Original Message-
> From: Charis Austin via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, September 1, 2016 6:53 AM
> To: cookinginthedark@acbradio.org
> Cc: Charis Austin <charis...@gmail.com>
> Subject: Re: [CnD] temp on bbq grill
>
> Hello,
>
> The iGrill thermometers can be purchased from A T Guys. I've pasted the link 
> below.
>
> http://www.atguys.com/store/index.php?main_page=index=30=662b2fa2cae9a65b3e6ae49dcd16e0d0
>
> Charis
>
>
>
> -Original Message-
> From: Gerry Leary via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, August 31, 2016 11:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Gerry Leary
> Subject: Re: [CnD] temp on bbq grill
>
> Where can you get and I grill? I tried looking on the App Store and I didn't 
> find anything when I searched for I grill.
>
> Sent from my iPhone this time
>
> On Aug 29, 2016, at 5:34 PM, Nancy VanderBrink via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I thought it was the iGrill?  Are there other options?
>
> Sent from my iPhone
>
>> On Aug 29, 2016, at 5:48 PM, Sugar via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> Love that, I hve two of them
>> sugar
>>
>> ‘I have loved the stars too fondly to be fearful of the night.
>>
>> Sugar
>>
>>
>> -Original Message-
>> From: Gerry Leary via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Monday, August 29, 2016 1:45 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Gerry Leary
>> Subject: Re: [CnD] temp on bbq grill
>>
>> One of dale Campbell's talking cooking thermometers might be helpful, also 
>> the I believe it is called I pal is a thermometer that you can put into meat 
>> put it in your grill and watch its temperature with your iPhone.
>>
>> Sent from my iPhone this time
>>
>> On Aug 27, 2016, at 1:08 AM, Kimsan via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> Hi,
>>
>>
>>
>> Is there a device that I can put on my grill or something to that affect 
>> that will tell me how hot the temperature is?
>>
>>
>>
>> I purchased a gas grill and after I turn the nob, I never know how hot it is 
>> to cook for the appropriate amount of time.
>>
>>
>>
>> Kimsan Song
>>
>> kimsans...@outlook.com
>>
>>
>>
>> ___
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>>
>>
>> ---
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>> https://www.avast.com/antivirus
>>
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>
>
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>
>
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>
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Re: [CnD] temp on bbq grill

[Nancy VanderBrink via Cookinginthedark]

I thought it was the iGrill?  Are there other options?

Sent from my iPhone

> On Aug 29, 2016, at 5:48 PM, Sugar via Cookinginthedark 
>  wrote:
>
> Love that, I hve two of them
> sugar
>
> ‘I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Gerry Leary via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, August 29, 2016 1:45 PM
> To: cookinginthedark@acbradio.org
> Cc: Gerry Leary
> Subject: Re: [CnD] temp on bbq grill
>
> One of dale Campbell's talking cooking thermometers might be helpful, also 
> the I believe it is called I pal is a thermometer that you can put into meat 
> put it in your grill and watch its temperature with your iPhone.
>
> Sent from my iPhone this time
>
> On Aug 27, 2016, at 1:08 AM, Kimsan via Cookinginthedark 
>  wrote:
>
> Hi,
>
>
>
> Is there a device that I can put on my grill or something to that affect that 
> will tell me how hot the temperature is?
>
>
>
> I purchased a gas grill and after I turn the nob, I never know how hot it is 
> to cook for the appropriate amount of time.
>
>
>
> Kimsan Song
>
> kimsans...@outlook.com
>
>
>
> ___
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>
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>
>
> ---
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> https://www.avast.com/antivirus
>
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Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich

[Nancy VanderBrink via Cookinginthedark]

I believe that you generally encounter that when reading a reply to the 
original message.  If you were able to find the original message in the thread 
then it gets rid of the greater than signs because they are nonexistent in the 
first place.
Not trying to be a pain.HTH

Sent from my iPhone

> On Aug 4, 2016, at 2:36 PM, John McConnell via Cookinginthedark 
>  wrote:
> 
> Hello:
> Could we please delete the "greater" from messages.
> People shouldn't have to alter, or paste into word, or any other gymnastics, 
> just to read a recipe.
> I am not trying to be picky, but just want to make it easier reading for 
> everyone.
> Down from my soapbox.
> Thank you.
> Blessings,
> 
> John McConnell
> 
> 
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, August 2, 2016 5:21 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard 
> Subject: Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich
> 
> The recipe said to fry them for from 8 to 12 minutes.
> 
> I did notice, though, that the recipe gave the amount of ingredients, but not 
> how many sandwiches it would make.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- 
> From: Reinhard Stebner via Cookinginthedark
> Sent: Tuesday, August 02, 2016 6:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Reinhard Stebner
> Subject: Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich
> 
> How can I tell when they're light brown if I am blind. Could you please 
> adjust his instructions for 20 blind? How would a 20 point person do this.
> 
> Sent from my iPhone
> 
>> On Aug 2, 2016, at 6:53 PM, Naima Leigh via Cookinginthedark 
>>  wrote:
>> 
>> Wendy's Spicy Fillet Chicken Sandwich
>> 
>> 
>> 
>> Not only a great sandwich, but also great topping your favorite salad 
>> greens
>> with this!
>> 
>> 
>> 
>> Ingredients
>> 
>> 
>> 
>> 1/3 cup frank's original red hot pepper sauce
>> 
>> 
>> 
>> 2/3 cup water
>> 
>> 
>> 
>> 1 cup all-purpose flour
>> 
>> 
>> 
>> 2 1/2 teaspoons salt
>> 
>> 
>> 
>> 4 teaspoons cayenne pepper
>> 
>> 
>> 
>> 1 teaspoon fresh coarse ground black pepper
>> 
>> 
>> 
>> 1 teaspoon onion powder
>> 
>> 
>> 
>> 1/2 teaspoon paprika
>> 
>> 
>> 
>> 1/8 teaspoon garlic powder
>> 
>> 
>> 
>> Chicken breasts fillets
>> 
>> 
>> 
>> Hamburger buns
>> 
>> 
>> 
>> Mayonnaise
>> 
>> 
>> 
>> Lettuce
>> 
>> 
>> 
>> Sliced tomatoes
>> 
>> 
>> 
>> Directions
>> 
>> 
>> 
>> 1.   Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
>> 
>> 2.   Combine the pepper sauce in a small bowl.
>> 
>> 3.   Combine the flour, salt, cayenne pepper, black pepper, onion
>> powder, paprika and garlic powder in another shallow bowl.
>> 
>> 4.   Pound each of the chicken pieces with a mallet until about 
>> 3/8-inch
>> thick. Trim each breast fillet if necessary to help it fit on the bun.
>> 
>> 5.   Working with one fillet at a time, coat each piece with the 
>> flour,
>> then dredge it in the diluted pepper sauce. Coat the chicken once again in
>> the flour mixture and set it aside until the rest of the chicken is 
>> coated.
>> 
>> 6.   Fry the chicken fillets for 8 to 12 minutes or until they are 
>> light
>> brown and crispy. Remove the chicken to a rack or paper towels to drain.
>> 
>> 7.   As chicken is frying, prepare each sandwich by grilling the face 
>> of
>> the hamburger bun on a hot skillet over medium heat. Spread about 2
>> teaspoons of mayonnaise on the face of each of the inverted top bun.
>> 
>> 8.   Place a tomato slice onto the mayonnaise, then stack a leaf of
>> lettuce on top of the tomato.
>> 
>> 9.   On each of the bottom buns, stack one piece of chicken.
>> 
>> 10.   Flip the top half of each sandwich onto the bottom half and serve 
>> hot.
>> 
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Re: [CnD] repost:Sugar's quick pasta skillet

[Nancy VanderBrink via Cookinginthedark]

Oh yeah gonna happen at my house tomorrow.
Mmmm
Thank you

Sent from my iPhone

> On Aug 2, 2016, at 8:51 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> Sugar's quick pasta skillet
> 
> 1 16 ounce can of Basil, garlic, parsley diced tomatos(do not drain) 1lb
> lean ground beef)I don't have to drain if lean of 4% fat) Half of a small
> onion diced
> 1 tablespoon Lowry's seasoning salt
> 1 tea spoon pepper
> 1 table spoon ground garlic or minced fresh if you have it(2 cloves if you
> enjoy garlic)
> 1 tea spoon butter flavor olive oil(it's what I had) (if I had olives I
> would of added along with peppers but I had what I found in my
> pantry.smile
> 1 tea spoon salt for water.
> 
> In a pot of boiling water I put  about a tea spoon of salt then the pasta
> till adente about 12-15 minutes checking it for softness.
> In a pan I placed about 1 teaspoon of butter flavor olive oil, added the
> meat.
> Browned it for about 10 to 12  minutes, added onions and then poured the
> entire contents of the can diced tomatos(I did not drain, the juice has all
> the flavors) Then I added the garlic powder, pepper and Lowry's seasoning
> salt I let it sit for about 10  minutes under a medium heat and then added
> the pasta once drained I mixed everything with a fork, to prevent a lot of
> smooshing the pasta I Let it sit for another 10 minutes so that everything
> is combined and all flavors are mixed and poof! All done to my likeing Came
> out great.
> I will add shredded cheese to each plate if desired,served with garlic toast
> that I bought from the store.
> -Sugar
> 
> "Let the morning bring me word of your unfailing love, for I have put my
> trust in you. Show me the way I should go, for to you I entrust my life" (
> Psalm 143:8).
> -Sugar
> 
> 
> 
> 
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
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Re: [CnD] Annoying

[Nancy VanderBrink via Cookinginthedark]

Hey folks,both my husband and I are blind.  I can see colors and sometimes use 
a magnifier but not often.
I use a couple barcode scanning apps, and if that doesn't work, FaceTime with 
different sighted pals and get them to tell me what it says.
If you don't have friends familiar with FaceTime you could use BeMyEyes. 
Not trying to offend, just help.
Nancy

Sent from my iPhone

> On Jul 24, 2016, at 10:53 AM, Marie Rudys via Cookinginthedark 
>  wrote:
> 
> Now, I have a complaint.  I didn't think I would, but there you are: Any
> recipe that says tp prepare cake mix according to directions you cannot read
> is useless for blind people.  Either you include the directions in the
> recipe, or don't bother to contribute them at all.  This annoys me no end.
> When blind people live alone and don't have sighted help around, you can't
> magic your eyes to read directions on cake mix boxes.
> 
> 
> 
> Marie
> 
> 
> 
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Re: [CnD] Opti Grill

[Nancy VanderBrink via Cookinginthedark]

Hey Bill,
I looked them up, they have a 2serving a 4serving and an 8serving size.
My sister watched the video said in it the 8serving held 5large New York strips 
side by side.  I think that one is $200.
Hth 
Nancy

Sent from my iPhone

> On Jul 20, 2016, at 11:25 AM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark  wrote:
> 
> Does this grill come in different sizes?
> 
> -Original Message-
> From: Sharon Howerton via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 11:14 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: Re: [CnD] Opti Grill
> 
> I have an Opti Grill and have had it for about a month. I find it easy to use 
> and clean. I've had Foreman grills in the past so can't speak for the newest 
> models, but the thing I like about the Opti Grill is that the pan where the 
> grease falls is inserted into the grill; there is nowhere for the grease to 
> go except there and only one way in which the pan is inserted. You can remove 
> the plates to wash in the dishwasher but so far I have not had to do this as 
> the grill cleans up easily. So far I have cooked burgers, boneless pork 
> chops, smoked sausage and steak on it. I found the grill for $119 on Amazon 
> and as I have Prime, got free shipping. It's not huge, sets on my microwave, 
> so seems to work fine for a couple of items at a time.
> Sharon
> shrn...@gmail.com
> 
> -Original Message-
> From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 9:57 AM
> To: Cooking In The Dark List
> Cc: Bill
> Subject: [CnD] Opti Grill
> 
> Hi All
> I am also checking out the Opti Grill.  If anyone is using it, I would 
> appreciate comments both good and bad and any suggestions you might have.  
> Thanks.
> Bill
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Nancy VanderBrink via Cookinginthedark]

Hey there, I Love your recipes!  My first thought was "wow I can't wait to try 
that"
So here's my email:
nvanderbr...@icloud.com
Thank you for taking the time to post these, don't worry about the haters.  
Lots of us appreciate your hard work

Sent from my iPhone

> On Jul 19, 2016, at 4:25 PM, Naima Leigh via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hi Nancy I need your email so I could send you the recipes.
> I'm sorry if they aren't accessible for you. Maybe pass them on to a sighted 
> person so they can enjoy too?
>
> -Original Message-
> From: Nancy VanderBrink via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 3:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Nancy VanderBrink
> Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
> Same here!
>
> Sent from my iPhone
>
>> On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> Copycat Pioneer Woman Hoppin John Recipe
>>
>>
>>
>> Prep time: 10 minutes
>>
>>
>>
>> Cook Time: 1 hour
>>
>>
>>
>> Total Time: 1 hour 10 minutes
>>
>>
>>
>> Serves: 10
>>
>>
>>
>> Ingredients
>>
>>
>>
>> 1 whole onion, diced
>>
>>
>>
>> 4 cloves garlic, minced
>>
>>
>>
>> 1 whole green bell pepper diced
>>
>>
>>
>> 2 whole stalks Celery, diced
>>
>>
>>
>> 4 cups soaked Black-eyes Peas
>>
>>
>>
>> 5 cups low-sodium (no-sodium) Chicken Broth
>>
>>
>>
>> 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional
>> smoked turkey wings)
>>
>>
>>
>> Salt and pepper to taste
>>
>>
>>
>> 1 heaping teaspoon Cayenne Seasoning
>>
>>
>>
>> 1 bay leaf
>>
>>
>>
>> White or Brown Rice, for Serving
>>
>>
>>
>> Instructions
>>
>>
>>
>> 1.   Cook bacon pieces in a large pot over medium-high heat until
>> crispy.
>>
>> 2.   add onion, green pepper, celery to pot and stir.
>>
>> 3.   Cook for 3 to 4 minutes.
>>
>> 4.   Add in garlic and cook for another 1-2 minutes.
>>
>> 5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
>> cayenne to taste.
>>
>> 6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.
>>
>> 7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
>> the lid off for another 15-30 minutes or so.
>>
>> 8.   If it’s too thick, splash in a little more broth and keep covered
>> for another 15-30 minutes.
>>
>> 9.   Taste for seasonings.
>>
>> 10.   Add more spice if needed.
>>
>> 11.   Serve over white or brown rice, making sure to get plenty of the
>> cooking liquid Spooned over the top.
>>
>> 12.   Or, you may mix the bean mixture with the rice before serving (that’s
>> what I did).
>>
>>
>>
>> ___
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>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Nancy VanderBrink via Cookinginthedark]

Same here!

Sent from my iPhone

> On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> Copycat Pioneer Woman Hoppin John Recipe
>
>
>
> Prep time: 10 minutes
>
>
>
> Cook Time: 1 hour
>
>
>
> Total Time: 1 hour 10 minutes
>
>
>
> Serves: 10
>
>
>
> Ingredients
>
>
>
> 1 whole onion, diced
>
>
>
> 4 cloves garlic, minced
>
>
>
> 1 whole green bell pepper diced
>
>
>
> 2 whole stalks Celery, diced
>
>
>
> 4 cups soaked Black-eyes Peas
>
>
>
> 5 cups low-sodium (no-sodium) Chicken Broth
>
>
>
> 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
> turkey wings)
>
>
>
> Salt and pepper to taste
>
>
>
> 1 heaping teaspoon Cayenne Seasoning
>
>
>
> 1 bay leaf
>
>
>
> White or Brown Rice, for Serving
>
>
>
> Instructions
>
>
>
> 1.   Cook bacon pieces in a large pot over medium-high heat until
> crispy.
>
> 2.   add onion, green pepper, celery to pot and stir.
>
> 3.   Cook for 3 to 4 minutes.
>
> 4.   Add in garlic and cook for another 1-2 minutes.
>
> 5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
> cayenne to taste.
>
> 6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.
>
> 7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
> the lid off for another 15-30 minutes or so.
>
> 8.   If it’s too thick, splash in a little more broth and keep covered
> for another 15-30 minutes.
>
> 9.   Taste for seasonings.
>
> 10.   Add more spice if needed.
>
> 11.   Serve over white or brown rice, making sure to get plenty of the
> cooking liquid Spooned over the top.
>
> 12.   Or, you may mix the bean mixture with the rice before serving (that’s
> what I did).
>
>
>
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Re: [CnD] George Foreman Grill

[Nancy VanderBrink via Cookinginthedark]

My only suggestion would be if you could find one that has removable plates 
that makes the process a lot easier. You can take the plates off stick them in 
the dishwasher and they are done. Otherwise it's a lot more complicated to 
clean the unit.

Sent from my iPhone

> On Jul 19, 2016, at 2:50 PM, Bill via Cookinginthedark 
>  wrote:
> 
> Hi All
> Have been thinking about purchasing a George Foreman grill.  Any thoughts, 
> comments and/or suggestions will be much appreciated.
> Bill
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Re: [CnD] Talking Microwave

[Nancy VanderBrink via Cookinginthedark]

If you are concerned with how to mark the microwave, I found that on mine if I 
put a space between the different numbers on a row I could do 12 and three on 
one strip and not have to figure out how to place them exactly. It also helped 
if I had a sighted person around and if they New which direction was up, they 
could put it in the correct location. 
I would suggest that before you place the Dino tape pieces onto the microwave, 
use some rubbing alcohol to make sure that the tape will stick continuously.
Also, something else you could consider that I did not take the time to look 
into, so manufacturers of microwaves make overlays that have brill already on 
them that you can order from the company and attach yourself. I don't know what 
it is or how it works or even which companies make them, I heard somewhere from 
someone that it was something to look into. Sorry I cannot answer more about 
that.
Save yourself a couple of hundred dollars and go get a microwave for $100 from 
target or Walmart.

Sent from my iPhone

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

[Nancy VanderBrink via Cookinginthedark]

Would you kindly remove me from this list

Sent from my iPhone

> On Jul 2, 2016, at 11:04 AM, Jennifer Thompson via Cookinginthedark 
>  wrote:
> 
> Hi do you know the e-mail address to unsubscribe from this list?  Thank you.  
> 
> 
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, July 1, 2016 9:13 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard 
> Subject: Re: [CnD] Smokers
> 
> In your message, you say, "I have never seen a click smoker and I love it". 
> How can you love something you've never seen?
> 
> Anyway, I have a Brinkmann Sportster electric smoker, and it sure is a great 
> way to make neighbors' mouths water when they get a bit of that smoke 
> drifting toward them when I'm smoking hams, fish, pork or beef ribs, or 
> whatever else strikes my mood.  No temperature setting, just use wood chunks 
> of your choice.  When not in use on my patio, it is stored in the shed, out 
> of the weather.
> 
> I bought it at Wal-Mart several years ago for about $60, although I'm sure 
> it would cost more today.
> 
> You might be able to find more info about it at
> 
> www.brinkmann.com
> 
> 
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- 
> From: janbrown via Cookinginthedark
> Sent: Friday, July 01, 2016 9:51 AM
> To: cookinginthedark@acbradio.org
> Cc: janbrown
> Subject: Re: [CnD] Smokers
> 
> I am the most happy owner of a traeger  but I amnot sure of the spelling.
> You can buy chips from their web side and I think I got the smoker at 
> Costco.
> It has clicks to determine temperature.
> I have never seen a click smoker and I love it.
> On the side is a pellet box which you fill at the beginning and add to as 
> your cooking progresses.
> It is a true mess to clean.We got a shop vac to clean the ash out of the 
> fire box.
> But all that said, it is my personal favorite cooking device.
> The pellets feel a bit like dry dog food.
> The smoke setting is one click to the right of off.
> If I'm smoking chicken, yes, wow your family and friends,  with delight.
> I smoke it for two hours, take it out and turn the heat all the way to the 
> right which gives you high, put a magic gross plastic grill protector on the 
> grill once ten minutes have passed and the grill is up to temp.
> My personal grill will hold up to 36 chicken wings which I rub before 
> smoking.
> You can make all kinds of rubs.
> You can get a sweet and smokey rub at the store which is brown sugar, 
> papreka and some other stuff.
> I also quite like a chipotle rub.
> Have a lot of fun with whatever grill you get.
> 
> On Jul 1, 2016, at 6:44 AM, Mike and Jean via Cookinginthedark 
>  wrote:
> 
> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
> that you use an electric smoker with adjustable controls.  I used to have a 
> digital smoker, however, I lost more sight and could no longer use the 
> digital settings.  I bought my adjustable smoker at a local Ace hardware 
> store.  It has a dial that controls the heat settings.  This allows me to 
> place a bump dot at low, medium, and high.   You can also find them at 
> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
> approximately three feet tall and 18 inches wide.  It has a locking door. 
> If you can find one, I recommend a smoker that has a loading tube on the 
> side that allows you to load chips during the cooking without opening the 
> door.  Unfortunitely, my unit does not have this feature.
> As for the chips, they can also be purchased from the places mentioned above 
> as well as from Lowes home improvements stores.  I really like using 
> misquette  chips when cooking chicken.  Apple wood chips also work very well 
> with fowl.  When smoking pork or beef, I like to use hickory chips.
> If you have any other questions, you can contact me at mjs1...@sc.rr.com. 
> Have a Blessed day.  Mike
> -Original Message-
> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 30, 2016 7:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Dixie 
> Subject: [CnD] Smokers
> 
> Hi all,
> 
> 
> 
> I am looking for some advice on purchasing and using a smoker.
> 
> 
> 
> We catch some fish here during the summer and I thought smoking it might be 
> a good idea.
> 
> 
> 
> What should I look for in a smoker?
> 
> What should I avoid in a smoker?
> 
> Where is a good source to get smokers, and the various woods?
> 
> Finally, do you have any tips and techniques to share?  Recipes?
> 
> 
> 
> Thanks so much,
> 
> 
> 
> 
> 
> 
> 
> Dixie
> 
> @-> ~ <-@
> 
> 
> 
> 
> 
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> 
> 

Re: [CnD] opti grill

[Nancy VanderBrink via Cookinginthedark]

When in doubt there is always super glue or puff paint!

Sent from my iPhone

> On Jun 22, 2016, at 6:38 AM, Sharon Howerton via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Nancy, you might have space to put a single letter on each button as the 
> handle doesn’t get hot. I thought about that approach, too. When you get 
> yours, let me know and I'll write out the settings.
>
> I had a little trouble getting the top plate back in place after cleaning it, 
> but it does clean up nicely.
> Sharon
>
>
>
> -Original Message-
> From: Nancy VanderBrink via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, June 21, 2016 8:58 PM
> To: cookinginthedark@acbradio.org
> Cc: Nancy VanderBrink
> Subject: Re: [CnD] opti grill
>
> Thank you for the information. I have previously owned a George Foreman where 
> the plates removed and since ours was stolen a couple of months ago we have 
> been using the new wave oven. It works OK but I miss my George Foreman! 
> However, since your description of the OPTi grill, I have been bugging my 
> husband about it. He said that once we get our finances settled we can get 
> one also. I have to find that email that listed the buttons again I wonder, 
> do you think it would be possible to put a brill label on the buttons? Even 
> if it is just a single letter, that way you don't have to try to remember 
> what the buttons do. Or, worry about your braille list getting wet or ruined 
> or lost, in my case.(smile) Some of the recipes that people post on here are 
> much too adventurous for my limited cooking comfort but this was something 
> that was familiar and not so scary and also very exciting, so thank you very 
> very much for sharing!
> Nancy
>
> Sent from my iPhone
>
>> On Jun 21, 2016, at 6:25 PM, Sharon Howerton via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> Before some of you delete my message, let me first apologize if I have
>> posted anything that was inappropriate or off topic. I subscribe to
>> enough lists to know how aggravating that is. However, I could not
>> think of a better place to ask questions about a cooking product than
>> a blind cooks list. So let me give you a review since I just prepared
>> my first meal which was boneless pork chops.
>>
>>
>>
>> The grill fits perfectly atop my microwave though, of course, I would
>> not cook from there. I am not a good judge of weight but will say it
>> weighs a lot less than my very heavy older model KitchenAid stand
>> mixer. Though the dimensions are not the same, it might weigh about
>> the amount of one of our older model Perkins braillers. It requires a
>> grounded plug. There is a plastic drip tray at the bottom of the
>> grill. This is similar to grills like the Foreman, but this one has
>> its own designated place into which the plastic tray slides; it goes
>> only one way, and nothing drips from it. Thanks to Ward and others, I
>> brailled the list of settings which are very definable buttons that
>> run across the grill on its handle. It was very helpful to know that
>> one should spray the cooking surface, top and bottom, with cooking
>> spray. As soon as you plug in the machine and press Power, the machine
>> beeps. You then make your food selection and press OK. It took about 5
>> minutes for the grill to heat; then it beeped three times. I put my
>> meat on as directed in the manual (found on the QVC web site). A few
>> minutes later the grill beeped three times for rare, three more when
>> it got to medium and three more when it got to well done. Because the
>> meat was pork and a little thick, I unplugged the machine but put the
>> meat back on while I prepared my salad. In about 25 minutes from the
>> time I plugged in the grill to when I removed my meat for the final
>> time, my dinner was prepared. It does not smell like an outdoor grill,
>> but it's easy and could be very helpful for a blind cook. I am an
>> experienced one, but to me this is wonderful! Nothing is for everyone and 
>> neither is this, but I like it very much and look forward to doing something 
>> I have wanted to do for years-make grilled foods.
>>
>> Sharon
>>
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Re: [CnD] opti grill

[Nancy VanderBrink via Cookinginthedark]

Did you try the alcohol trick where you put alcohol on the service first then 
put the tape? After the alcohol evaporates of course.

Sent from my iPhone

> On Jun 21, 2016, at 10:55 PM, Jennifer Chambers via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I tried putting a braille letter on each of the buttons, but they
> didn't stick.  They don't seem to make a really good sticking Dymo
> tape, these days.
> 
> On 6/21/16, Nancy VanderBrink via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> Thank you for the information. I have previously owned a George Foreman
>> where the plates removed and since ours was stolen a couple of months ago we
>> have been using the new wave oven. It works OK but I miss my George Foreman!
>> However, since your description of the OPTi grill, I have been bugging my
>> husband about it. He said that once we get our finances settled we can get
>> one also. I have to find that email that listed the buttons again I wonder,
>> do you think it would be possible to put a brill label on the buttons? Even
>> if it is just a single letter, that way you don't have to try to remember
>> what the buttons do. Or, worry about your braille list getting wet or ruined
>> or lost, in my case.(smile)
>> Some of the recipes that people post on here are much too adventurous for my
>> limited cooking comfort but this was something that was familiar and not so
>> scary and also very exciting, so thank you very very much for sharing!
>> Nancy
>> 
>> Sent from my iPhone
>> 
>>> On Jun 21, 2016, at 6:25 PM, Sharon Howerton via Cookinginthedark
>>> <cookinginthedark@acbradio.org> wrote:
>>> 
>>> Before some of you delete my message, let me first apologize if I have
>>> posted anything that was inappropriate or off topic. I subscribe to
>>> enough
>>> lists to know how aggravating that is. However, I could not think of a
>>> better place to ask questions about a cooking product than a blind cooks
>>> list. So let me give you a review since I just prepared my first meal
>>> which
>>> was boneless pork chops.
>>> 
>>> 
>>> 
>>> The grill fits perfectly atop my microwave though, of course, I would not
>>> cook from there. I am not a good judge of weight but will say it weighs a
>>> lot less than my very heavy older model KitchenAid stand mixer. Though
>>> the
>>> dimensions are not the same, it might weigh about the amount of one of
>>> our
>>> older model Perkins braillers. It requires a grounded plug. There is a
>>> plastic drip tray at the bottom of the grill. This is similar to grills
>>> like
>>> the Foreman, but this one has its own designated place into which the
>>> plastic tray slides; it goes only one way, and nothing drips from it.
>>> Thanks
>>> to Ward and others, I brailled the list of settings which are very
>>> definable
>>> buttons that run across the grill on its handle. It was very helpful to
>>> know
>>> that one should spray the cooking surface, top and bottom, with cooking
>>> spray. As soon as you plug in the machine and press Power, the machine
>>> beeps. You then make your food selection and press OK. It took about 5
>>> minutes for the grill to heat; then it beeped three times. I put my meat
>>> on
>>> as directed in the manual (found on the QVC web site). A few minutes
>>> later
>>> the grill beeped three times for rare, three more when it got to medium
>>> and
>>> three more when it got to well done. Because the meat was pork and a
>>> little
>>> thick, I unplugged the machine but put the meat back on while I prepared
>>> my
>>> salad. In about 25 minutes from the time I plugged in the grill to when I
>>> removed my meat for the final time, my dinner was prepared. It does not
>>> smell like an outdoor grill, but it's easy and could be very helpful for
>>> a
>>> blind cook. I am an experienced one, but to me this is wonderful! Nothing
>>> is
>>> for everyone and neither is this, but I like it very much and look
>>> forward
>>> to doing something I have wanted to do for years-make grilled foods.
>>> 
>>> Sharon
>>> 
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] opti grill

[Nancy VanderBrink via Cookinginthedark]

Thank you for the information. I have previously owned a George Foreman where 
the plates removed and since ours was stolen a couple of months ago we have 
been using the new wave oven. It works OK but I miss my George Foreman! 
However, since your description of the OPTi grill, I have been bugging my 
husband about it. He said that once we get our finances settled we can get one 
also. I have to find that email that listed the buttons again I wonder, do you 
think it would be possible to put a brill label on the buttons? Even if it is 
just a single letter, that way you don't have to try to remember what the 
buttons do. Or, worry about your braille list getting wet or ruined or lost, in 
my case.(smile) 
Some of the recipes that people post on here are much too adventurous for my 
limited cooking comfort but this was something that was familiar and not so 
scary and also very exciting, so thank you very very much for sharing!
Nancy

Sent from my iPhone

> On Jun 21, 2016, at 6:25 PM, Sharon Howerton via Cookinginthedark 
>  wrote:
> 
> Before some of you delete my message, let me first apologize if I have
> posted anything that was inappropriate or off topic. I subscribe to enough
> lists to know how aggravating that is. However, I could not think of a
> better place to ask questions about a cooking product than a blind cooks
> list. So let me give you a review since I just prepared my first meal which
> was boneless pork chops.
> 
> 
> 
> The grill fits perfectly atop my microwave though, of course, I would not
> cook from there. I am not a good judge of weight but will say it weighs a
> lot less than my very heavy older model KitchenAid stand mixer. Though the
> dimensions are not the same, it might weigh about the amount of one of our
> older model Perkins braillers. It requires a grounded plug. There is a
> plastic drip tray at the bottom of the grill. This is similar to grills like
> the Foreman, but this one has its own designated place into which the
> plastic tray slides; it goes only one way, and nothing drips from it. Thanks
> to Ward and others, I brailled the list of settings which are very definable
> buttons that run across the grill on its handle. It was very helpful to know
> that one should spray the cooking surface, top and bottom, with cooking
> spray. As soon as you plug in the machine and press Power, the machine
> beeps. You then make your food selection and press OK. It took about 5
> minutes for the grill to heat; then it beeped three times. I put my meat on
> as directed in the manual (found on the QVC web site). A few minutes later
> the grill beeped three times for rare, three more when it got to medium and
> three more when it got to well done. Because the meat was pork and a little
> thick, I unplugged the machine but put the meat back on while I prepared my
> salad. In about 25 minutes from the time I plugged in the grill to when I
> removed my meat for the final time, my dinner was prepared. It does not
> smell like an outdoor grill, but it's easy and could be very helpful for a
> blind cook. I am an experienced one, but to me this is wonderful! Nothing is
> for everyone and neither is this, but I like it very much and look forward
> to doing something I have wanted to do for years-make grilled foods.
> 
> Sharon  
> 
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Re: [CnD] Opti Grill

[Nancy VanderBrink via Cookinginthedark]

No Sharon don't apologize!
I had our GF stolen from our apt after the floods back in October.
One question and I'll leave this for now - do the plates remove? Price?

Sent from my iPhone

> On Jun 19, 2016, at 6:04 PM, Sharon Howerton via Cookinginthedark 
>  wrote:
> 
> I received mine today (yes, on Sunday thanks to Amazon). It seems to be
> about the size of a medium sized toaster oven. You can read the instruction
> manual at
> 
> Qvc.com
> 
> All you need to do is do a search for T-Fal Opti Grill. There is only one
> item that will appear. Press enter on the item number and arrow down past
> the description, price, etc until you find things like the quick start guide
> and the manual. The quick start guide did not read, but the manual read in
> less than ten minutes.
> 
> It seems very self-explanatory.
> 
> The Foreman grill I had has plates which do not remove so you know it is an
> older model. 
> 
> The drip tray goes into the machine in only one way.
> 
> At this point my only question is the buttons. I am guessing that the large
> button on the far right is start, but I don't know the sequence of the
> settings. Ward did list them yesterday so I'd just like to confirm the
> sequence.
> 
> Ward also mentioned that you press start, your food selection and OK.
> 
> The manual indicates that there is a wait for the machine to warm up and
> then a tone to indicate that it is ready for food to be placed. Then there
> is a tone for rare, medium and well done.
> 
> I am very anxious to try it but thought people might like to know that the
> manual found on QVC is available, and you don't have to be a customer, log
> in or anything.
> 
> Thanks to all for your advice and suggestions, and thanks to those who put
> up with the discussion even if not interested.
> 
> Sharon 
> 
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[CnD] Chicken and dumplings please

[Nancy VanderBrink via Cookinginthedark]

It's chilly outside and I miss this meal of my childhood, anybody got an easy 
to follow recipe?  I'm game for stove top or croc pot
Thanks guys!
Nancy

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Re: [CnD] Omelet Question

[Nancy VanderBrink via Cookinginthedark]

Is that the kind of pan you put in the microwave?  Or is it the oven.

Sent from my iPhone

> On Nov 21, 2015, at 10:37 AM, John Kolwick via Cookinginthedark 
>  wrote:
> 
>   Hello, one thing I do if I am making an omelet is I use an omelet pan I 
> had purchased years ago.  It is a small skillet that has a hinge in the 
> middle of it and you put your egg mixture divided into both sides of the pan. 
>  I will put the vegetables in one side of the pan after the egg has firmed up 
> some and let them cook and then flip the other side of the skillet on top of 
> the other side and there you go.
> 
> 
> -Original Message- From: Helen Whitehead via Cookinginthedark
> Sent: Friday, November 20, 2015 3:24 PM
> To: cooking-in-the-dark
> Subject: [CnD] Omelet Question
> 
>   Hi Everyone:
> The subject of omelets came up on another recipe list I'm on.
> Those of you who make them, how do you flip them, without them ending up
> scrambled, or flipping them out of your pan? LOL. I would be interested in
> knowing how you accomplish this! Thanks for your help.
> 
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Re: [CnD] SNICKERDOODLE COOKIES-Sugar

[Nancy VanderBrink via Cookinginthedark]

Just wanted to say, all of your recipes make me hungry! Lol

Sent from my iPhone

> On Nov 21, 2015, at 5:52 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> SNICKERDOODLE COOKIES
> 
> INGREDIENTS:
> 1 cup butter or margarine softened
> 1 1/2 cups sugar
> 2 eggs
> 1 teaspoon baking soda
> 2 3/4 cups all purpose flour
> 1/4 teaspoon salt
> 2 teaspoons Cream of Tarter
> 1/2 cup sugar with 2 teaspoon cinnamon stirred in.
> 
> DIRECTIONS:
> Cream together the butter and sugar.  Add the eggs one at a time, mixing
> well after each.  Mix all dry ingredients together and add them to the egg
> mixture 1/3 at a time, mixing well after each addition.  Cookie dough will
> be 
> soft and sticky.  Refrigerate the dough for at least 1 hour.  Shape the
> dough 
> into small balls (the size of a large marble) and roll them in cinnamon
> sugar.  Place them on a parchment paper lined cookie sheet about 2 inches
> apart 
> and flatten them slightly.  Cookies will spread out as they bake.  Bake at 
> 400 for 10 to 12 minutes or until lightly browned around the edges, but 
> still soft.  Remove from cookie sheet immediately as the cookies will stick
> 
> if allowed to cool on cookie sheet.  Yield: 6 Dozen Cookies
> 
> "Though I sit in darkness, the Lord will be my light.
> *Micah 7:8 
> ~May Blessings be poured upon you!
> -Sugar
> 
> 
> 
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Re: [CnD] Eggs in a mug

[Nancy VanderBrink via Cookinginthedark]

That's the only way I knew how! Lol
I found to start with the rule, a minute per egg.
I've found that the more stuff you put in it affects the cooking time as well.
I personally scramble mine in a cup then pour in a bowl- I put cooking spray in 
the bowl first though or it sticks.
I find putting a little milk or water in the cup while scrambling makes them 
less dense.
I hope this helped.

Sent from my iPhone

> On Oct 28, 2015, at 8:40 AM, Teresa Mullen via Cookinginthedark 
>  wrote:
> 
> Hello everyone I hope all is well.
> Got a question, has anyone ever cooked eggs in a microwave? If you have how 
> many minutes do you cook them, I know they have to be scrambled! LOL would 
> you please let me know. Thanks in advance
> 
> Teresa MullenSent from my iPhone
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Re: [CnD] can George be foiled?

[Nancy VanderBrink via Cookinginthedark]

Really like the idea of parchment paper!

Thanks,
Nancy V. Irwin
Sent from my iPhone

> On Sep 24, 2015, at 8:03 AM, Sandy via Cookinginthedark 
>  wrote:
> 
> I think foil would scratch the nonstick finish; on one of the lists, someone
> gave the tip to use parchment paper on it, and I love it; really! makes
> cleanup so easy and even grilled cheese comes out crispy! imagine! 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, September 23, 2015 8:03 PM
> To: [cookinginthedark@acbradio.org]; Charles Rivard
> Subject: Re: [CnD] can George be foiled?
> 
> I have a huge George which I used as a bbq before I got a smoker/grill.
> I used it for things with cheese in them to protect the grill.
> I don't think it is necessary to use foil with them. It makes cleaning
> harder I think. 
> 
> Sent from my iPhone
> 
>>> On Sep 23, 2015, at 4:12 PM, Charles Rivard via Cookinginthedark
>>  wrote:
>> 
>> Does anyone cover a George Formann grill with aluminum foil?  If so, how
> is the results?  What benefits are there to doing this?  What are the
> dangers or drawbacks?  No speculation wanted, just personal experience based
> facts.  Thanks.
>> 
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