[CnD] It's No Trouble
I received your message just fine, so all is well at this time. -Original Message- From: Becky Sent: Friday, May 31, 2013 5:22 PM To: cookinginthedark@acbradio.org Subject: [CnD] sorry for the trouble Hello everyone, over the weekend I tried emailing some recipes and I noticed that they weren't on the list. So I decided to send this message as a tester. Happy Cooking, Rebeca and Family ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Special Recipes
My wife and I want to lose 30 pounds and keep the weight off. I have tried to eat smaller portions but have been unable to take the weight off. My wife has to go by food exchanges and buy special frozen meals at the store. If anyone on the list has recipes that have the exchanges of calories in them, that would be appreciated. We are not looking for diabetic recipes. We want recipes that are low in fats, low in carbs and will help us start to lose weight and maintain it. We both want to eat the same meals together. That way, I can still prepare meals and keep my cooking skills alive. My wife, Teresa, is sighted. I would enjoy preparing meals as I have been doing with changes that will be healthy to both of us and our younger daughter when she is home. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Foil
I have never heard anything negative about aluminum foil except that you might not want to swallow if if a little sliver of it is accidentally not removed from your baked potatoe. Other than that, it is perfectly safe. The only thing I use it for is to cover a baking dish for refrigeration. Someone on the list wrote last fall saying she was afraid to use her microwave oven for health reasons. We can't worry about things. All we can do is to do what we know, do what we know or think is safe, and that is all. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] There's Nothing Like Outdoor Cooking
I loved things cooked on a smoker, a grill with hickory wood, or, for that matter an open fire. When my wife used to grill out, she actually grilled corn cobs. My son-in-law also grilled corn cobs on the grill, and it tasted wonderful. There's nothing like an open fire or the grill for meat. It has that special taste. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] We Need To Get Back On Topic
I have been going through all my e-mails this morning. We need to get back on topic. All of this bickering back and forth about recipes and what was copied and not copied is just cluttering the site along with the e-mails received on the list. Let this be a warning to all before the list moderator says it. Save him some time, and do what the list was meant for. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Changing The Subject Line Redone Again
It took some fiddling around, but here is something that should be of help to all people who are having trouble Changing the subject line. This should work on all kinds of e-mail clients and it makes no difference what screen-reading software you use. I am a Jaws Screen Review user, so here goes the tip for removing subject lines or changing them. What I do is to do is to hit the control R for reply. When I get the message or the word edit, I shift back to the subject using the shift tab. Once I get to the subject, I copy and paste using the control C. Then I use the control x to cut what was copied. You also can put the cursor to the end of the line and backspace. This takes more time, but it gets the job done. I hope this helps, and I also hope this puts this topic to rest once and for all. I still think the best thing to do is to make a new message with a new subject line. This should avoid all confusion to the readers. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Don't Give Up
Sometimes it might sound harsh with What Dale says, but he is only trying to make the list better. If anyone can't change the subject line, what he or she should do is just to type anew message with a new subject line. That way, one can send messages of different lengths and also send different recipes. There's nothing worse than having a message with the same subject line with many replies added to it. I hope this helps. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Changing The Subject
That is an excellent idea. If someone on the list wants to reply to the whole list, it really is a good to just change the subject and reply that way. This would avoid cluttering up the message, and it would definitely be easier to follow. That is a great suggestion. I hope people do that more. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] test.
-Original Message- From: Cecily Ballenger Sent: Monday, May 06, 2013 3:18 PM To: cookinginthedark@acbradio.org Subject: [CnD] test. I haven't been getting messages from this list for a while. I want to be sure this goes through. Has anyone been sending messages? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Thursday, March 07, 2013 6:52 AM To: cookinginthedark@acbradio.org Subject: [CnD] Several Fudge Recipes Hello, Here are several fudge recipes. Recipes separated with ** #1 Fudge 3-Minute Microwave Fudge Blue Ribbon Fudge Candy Shop Fudge Creamy Peanut Butter Fudge Fiesta Fudge Fudge From Amish Cookbook Jif Peanut Butter Fudge Marshmallow Creme Fudge Michigan Cherry Dark Chocolate Fudge Nestle Very Best Fudge No-Beat Fudge One Bowl Holiday Fudge Superior Fudge ** #1 FUDGE 1 stick butter 1 lb. powdered sugar, sifted 1/2 c. cocoa 1/4 c. milk 1 tsp vanilla 1/2 c. chopped nuts (optional) Put butter in a large bowl and microwave on high 1 minute or until melted. Add sugar, cocoa, milk, and vanilla. Stir until well blended and smooth. Stir in nuts. Press into an 8 inch dish and refrigerate until firm. Cut into squares. ** 3-Minute Microwave Fudge 1 lb. powdered sugar (3 3/4 cups) 1/2 c. cocoa 1 stick margarine 1/4 c. milk 1 tsp vanilla 1/2 c. chopped peanuts (dry roasted) Combine powdered sugar and cocoa in a 2-quart microwave-safe bowl (take care to use the correct size or the margarine won't spread properly). Place margarine on top of mixture. Pour the milk over all. Do not stir! Microwave on HIGH (100 percent ) for 3 minutes. Stir well and add vanilla and peanuts. (We doubled the amount.) Pour into a greased 8-by-8-inch pan. Cool 20 minutes. Cut into squares. Makes 64 pieces ** BLUE RIBBON FUDGE 7 oz. jar marshmallow crème 1 1/2 c. white sugar 2/3 c. evaporated milk 1/4 c. butter 1/4 tsp. salt 12 oz. pkg. semi-sweet chocolate chips 1/2 c. chopped nuts, optional 1 tsp. vanilla In medium saucepan, combine marshmallow crème, sugar, evaporated milk, butter and salt. Over moderate heat, bring to a boil, stirring constantly. Boil 5 minutes, remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Add nuts and vanilla. Pour into a greased or foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds. Will keep for about 1 month in refrigerator. ** Candy Shop Fudge 1 lb. bittersweet chocolate or 2 pkgs (8 oz each) semisweet chocolate, coarsely chopped 1 14-oz. can sweetened condensed milk 1 c. walnuts, coarsely chopped 1 tsp vanilla 1/8 tsp salt Line 8 x 8 metal baking pan with plastic wrap. Smooth out wrinkles. In heavy 2-quart saucepan, heat chocolate and condensed milk over medium-low heat until chocolate melts. Stir constantly. Remove saucepan from heat. Stir in walnuts, vanilla, and salt. Do Not Overmix. Spoon chocolate mixture into prepared pan. Spread evenly. Refrigerate until firm. Remove fudge from pan. Cut into bars. Yield: about 36 pieces. ** CREAMY PEANUT BUTTER FUDGE 2 c. sugar 2/3 c. milk 3/4 c. smooth peanut butter 3/4 c. marshmallow cream 1/4 c. butter or margarine Combine sugar and milk in a saucepan; cook to soft ball stage. Remove from heat; add remaining ingredients, mixing well. Pour into a buttered 8x8x2-inch dish. Allow to cool before cutting into squares. ** FIESTA FUDGE 2-1/2 cups sugar 3/4 cup margarine 2/3 cup (5.5-oz. can) evaporated milk 1/2 tsp. salt 1-1/2 cup creamy peanut butter 1 (7-oz.) jar marshmallow creme 1 tsp. vanilla 1-1/2 c. M&M's plain OR peanut chocolate candies Combine sugar, margarine, milk and salt in heavy 3 quart saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat, stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13x9-in. baking pan. Cool at room temperature; cut into squares. Makes about 3 pounds. ** Fudge from Amish Cookbook 18 oz. chocolate chips 1 can Eagle Brand milk pinch of salt 3/4 c. nuts 2 tbsp butter or margarine 1 1/2 tsp vanilla In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour into 9 inch square pan. Chill a few hours, then cut into squares. ** Jif® Peanut Butter Fudge Crisco® Original No-Stick Cooking Spray 3 cups granulated sugar 1/2 cup butter or margarine 2/3 cup PET® Evaporated Milk 1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter. Stir until well b
Re: [CnD] test.
I received your message just fine. The list is just quiet. -Original Message- From: Cecily Ballenger Sent: Monday, May 06, 2013 3:18 PM To: cookinginthedark@acbradio.org Subject: [CnD] test. I haven't been getting messages from this list for a while. I want to be sure this goes through. Has anyone been sending messages? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Thursday, March 07, 2013 6:52 AM To: cookinginthedark@acbradio.org Subject: [CnD] Several Fudge Recipes Hello, Here are several fudge recipes. Recipes separated with ** #1 Fudge 3-Minute Microwave Fudge Blue Ribbon Fudge Candy Shop Fudge Creamy Peanut Butter Fudge Fiesta Fudge Fudge From Amish Cookbook Jif Peanut Butter Fudge Marshmallow Creme Fudge Michigan Cherry Dark Chocolate Fudge Nestle Very Best Fudge No-Beat Fudge One Bowl Holiday Fudge Superior Fudge ** #1 FUDGE 1 stick butter 1 lb. powdered sugar, sifted 1/2 c. cocoa 1/4 c. milk 1 tsp vanilla 1/2 c. chopped nuts (optional) Put butter in a large bowl and microwave on high 1 minute or until melted. Add sugar, cocoa, milk, and vanilla. Stir until well blended and smooth. Stir in nuts. Press into an 8 inch dish and refrigerate until firm. Cut into squares. ** 3-Minute Microwave Fudge 1 lb. powdered sugar (3 3/4 cups) 1/2 c. cocoa 1 stick margarine 1/4 c. milk 1 tsp vanilla 1/2 c. chopped peanuts (dry roasted) Combine powdered sugar and cocoa in a 2-quart microwave-safe bowl (take care to use the correct size or the margarine won't spread properly). Place margarine on top of mixture. Pour the milk over all. Do not stir! Microwave on HIGH (100 percent ) for 3 minutes. Stir well and add vanilla and peanuts. (We doubled the amount.) Pour into a greased 8-by-8-inch pan. Cool 20 minutes. Cut into squares. Makes 64 pieces ** BLUE RIBBON FUDGE 7 oz. jar marshmallow crème 1 1/2 c. white sugar 2/3 c. evaporated milk 1/4 c. butter 1/4 tsp. salt 12 oz. pkg. semi-sweet chocolate chips 1/2 c. chopped nuts, optional 1 tsp. vanilla In medium saucepan, combine marshmallow crème, sugar, evaporated milk, butter and salt. Over moderate heat, bring to a boil, stirring constantly. Boil 5 minutes, remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Add nuts and vanilla. Pour into a greased or foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds. Will keep for about 1 month in refrigerator. ** Candy Shop Fudge 1 lb. bittersweet chocolate or 2 pkgs (8 oz each) semisweet chocolate, coarsely chopped 1 14-oz. can sweetened condensed milk 1 c. walnuts, coarsely chopped 1 tsp vanilla 1/8 tsp salt Line 8 x 8 metal baking pan with plastic wrap. Smooth out wrinkles. In heavy 2-quart saucepan, heat chocolate and condensed milk over medium-low heat until chocolate melts. Stir constantly. Remove saucepan from heat. Stir in walnuts, vanilla, and salt. Do Not Overmix. Spoon chocolate mixture into prepared pan. Spread evenly. Refrigerate until firm. Remove fudge from pan. Cut into bars. Yield: about 36 pieces. ** CREAMY PEANUT BUTTER FUDGE 2 c. sugar 2/3 c. milk 3/4 c. smooth peanut butter 3/4 c. marshmallow cream 1/4 c. butter or margarine Combine sugar and milk in a saucepan; cook to soft ball stage. Remove from heat; add remaining ingredients, mixing well. Pour into a buttered 8x8x2-inch dish. Allow to cool before cutting into squares. ** FIESTA FUDGE 2-1/2 cups sugar 3/4 cup margarine 2/3 cup (5.5-oz. can) evaporated milk 1/2 tsp. salt 1-1/2 cup creamy peanut butter 1 (7-oz.) jar marshmallow creme 1 tsp. vanilla 1-1/2 c. M&M's plain OR peanut chocolate candies Combine sugar, margarine, milk and salt in heavy 3 quart saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat, stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13x9-in. baking pan. Cool at room temperature; cut into squares. Makes about 3 pounds. ** Fudge from Amish Cookbook 18 oz. chocolate chips 1 can Eagle Brand milk pinch of salt 3/4 c. nuts 2 tbsp butter or margarine 1 1/2 tsp vanilla In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour into 9 inch square pan. Chill a few hours, then cut into squares. ** Jif® Peanut Butter Fudge Crisco® Original No-Stick Cooking Spray 3 cups granulated sugar 1/2 cup butter or margarine 2/3 cup PET® Evaporated Milk 1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constan
[CnD] Receiving Messages
Debra Peining is right. I don't think the list is at all quiet. I keep getting a lot of recipes from everybody who sends them. I can't save them all. The list is definitely very much alive and well once again. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Messages
I am happy to report to all who have questions about messages that the list is just fine. I have been getting and receiving messages just fine. I have received 3 messages today, and I have been receiving them throughout the weekend. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
Becky, your messages are coming through fine. -Original Message- From: Becky Sent: Saturday, May 04, 2013 4:23 PM To: Cooking Subject: [CnD] (no subject) Hy this is a test to see if my messages r going through. Thanks Rebecca Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hello
Nope. Cooking In The Dark is not down. It's just quiet. -Original Message- From: poeticdrea...@aol.com Sent: Tuesday, April 30, 2013 6:43 PM To: cookinginthedark@acbradio.org Subject: [CnD] hello Hello is cooking in the dark down? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Temporary Unscription
I am temporarily unscribing to this list. I just received the message. -Original Message- From: Tom dickhoner Sent: Saturday, April 13, 2013 4:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] Temporary Unscription I am leaving to go out of town for a week starting on Monday, April 15th. I want to unsubscribe from the list until April 23rd. I sent a blank e-mail to the moderator as instructed, and I received no reply. Tom Dickhoner from Cincinnati, Ohio. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Temporary Unscription
I am leaving to go out of town for a week starting on Monday, April 15th. I want to unsubscribe from the list until April 23rd. I sent a blank e-mail to the moderator as instructed, and I received no reply. Tom Dickhoner from Cincinnati, Ohio. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is the list down?
No. The List isn't down. It just so happens to be not as busy today is it is at other times. I received your message just fine. -Original Message- From: ajackson...@att.net Sent: Thursday, April 11, 2013 7:54 PM To: cookinginthedark@acbradio.org Subject: [CnD] Is the list down? Hello out there! Is the list down? I know it goes through some quiet times, but this is a long one if that's the case. Hope all is well. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] No messages
I have had absolutely no trouble at all with regard to the list. I have been getting recipes almost every day. Sometimes I get more recipes some days than on others. Other than that, the list is fine. - Original Message - From: "Mike and jean" To: Sent: Sunday, April 07, 2013 7:14 PM Subject: Re: [CnD] No messages I hope that you can get this response. Many people have been black listed by the server at Cooking in the Dark. It was an accident and the problem is being addressed. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] No messages
Maria,The list is just fine. I have been receiving all the messages in the past days and weeks. Everything is fine. Your message came through just fine. - Original Message - From: "Maria" To: Sent: Saturday, April 06, 2013 9:28 PM Subject: [CnD] No messages Hello, I'm writing to ask if the CND list is up and well. I haven't received any messages lately and I miss them very much. If anyone receives my message, could someone please let me know if there has been a problem? Many Thanks Maria maly...@earthlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
I have not seen the list being down. I get and have been getting messages every day. Sometimes more than others. Still I am getting messages from the list every day. I hope this helps. - Original Message - From: "Debbra Piening" To: Sent: Thursday, April 04, 2013 9:49 PM Subject: [CnD] Test I understand the list has been down but that it should be up again. This is just a test to see what the status is. Deb ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] testing
Larry, the list is working fine. I am getting a lot of the recipes fine. -Original Message- From: Larry Turnbull Sent: Thursday, April 04, 2013 4:54 PM To: cookinginthedark@acbradio.org Subject: [CnD] testing Testing the list after getting some emails saying the list is down. All other ACB Radio lists are running fine. Larry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] This is a test
Hi, Nancy. I got your message fine. Tom Dickhoner from Cincinnati, Ohio -Original Message- From: Mike and jean Sent: Tuesday, April 02, 2013 3:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] This is a test Hi Nancy, I got your message fine. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easter
To all on the List, I wish every one a happy easter. I have learned a lot from this list. Best Wishes Tom Dickhoner from Cincinnati -Original Message- From: kerry Friddell Sent: Sunday, March 31, 2013 10:10 AM To: cookinginthedark@acbradio.org Subject: [CnD] Easter I'm wishing all of you a very happy and blessed Easter. Good eating. Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hello,
The list is like that. Sometimes you get so many messages that you don't know how you will get to all of them. Then There are the other times when the list is just quiet. Enjoy it when it is like this. -Original Message- From: williams4895 Sent: Monday, March 11, 2013 4:22 PM To: cooking in the dark Subject: [CnD] Hello, Haven't gotten anything from the list today. Is it down or something going on with my email? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe for yeast roles
You did not miss a posting. Noone has given a yest roll recipe as yet. -Original Message- From: kerry Friddell Sent: Monday, February 18, 2013 12:58 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe for yeast roles I keep seeing, "Recipe for yeast rolls" in postings in the subject line, but I have yet to see a recipe. Did I miss a posting of a actual recipe? Kerry - Original Message - From: "Nancy Martin" To: Sent: Monday, February 18, 2013 10:44 AM Subject: Re: [CnD] Recipe for yeast roles > Hi Bill, > This might be a partial answer for you. My sister makes rolls for our > holiday meals. She uses a bread machine to make the dough. Then she puts > dough in muffin pans and freezes it for a while. When it's frozen, she > takes > it out of the muffin pan and freezes the rolls in ziplock freezer bags. > When > she wants a batch of rolls, she thaws them and lets them rise at room > temperature, then bakes them. I admit that I made an attempt to separate > the > dough for the muffin pans and didn't do so well. But maybe I'd do better > with practice. > hth, > Nancy > - Original Message - > From: "Bill Deatherage" > To: > Sent: Saturday, February 16, 2013 9:29 PM > Subject: [CnD] Recipe for yeast roles > > > Hello, does anyone have a recipe for yeast rolls? I have made bread but > not > had any luck with yeast rolls. Also, how much trouble is that the freeze > them thank you very much and have a good day and thanks for all the good > recipes that I get on the list > Bill Deatherage > > Sent from my iPad > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Better techniques for spreading
Will, first of all, there a couple of things to know about spreading bread. I'll try to share them with you, so, here goes. The first thing to know is that because you are blind, your fingers are your eyes. The only way you can get that butter spread on the toast is to put the butter on a spoon or a knife, use that silverware to get the butter on the bread the best you can. Use a finger to get the butter or catsup on evenily. Always keep in mind these two things. Sighted people look what they are doing when spreading. You need to use your fingers to help you know what you are doing. The other thing to always be sure to do is to make sure you wash your hands before doing anything with food. Your fingers aren't going to hurt the bread. As for the squeeze bottles for mustard, catsup,pickle relish, or sour cream are great. I give those bottles one good squirt, and I use my clean fingers to spread the condiments evenly on the hotdog or burger. Hopefully this will help. If you have any questions, please don't hesitate to ask them. Someone is always willing to help and to answer your questions ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] A Computer Question
I know this has nothing to do with cooking, but maybe it does. If I am using my laptop computer, and I want to write to someone off list, How do I get the address of the person I want to write to. I use the latest version of Jaws. Any jaws users out there that can help with this, I would appreciate input. Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Meat Loaf
Someone posted a crocockpot meat loaf that was to bake in the crock on low for 8 to 10 hours. If the oven is set at 350 degrees f, how long would that same meat loaf need to be baked to turn out right? Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Potatoes
I have a five-bound bag of potatoes. How long and at what settings are necessary to bake potatoes in a crockpot? Also, is it necessary to wrap the potatoes in foil or to add water to the crock? Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] It's All About Learning
Nothing that is done on this list is anywhere out of line. The whole purpose is to share recipes and to learn how to do certain things with practice. I have learned how to do an easy shepherd's pie. I have two more involved recipes for that which I will practice soon. I have the ingredients for the awesome pot roast which only uses cream of mushroom soup and beef broth. I will try that and let the list know how it turns out. Nobody is just critical. Everyone, including myself is just being helpful in teaching one another. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Happy New Year To All
I would like to wish all who are on the list a very happy and healthy new year. Tom Dickhoner, Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Responding Directly to List Members (Was: the Our Special book)
That's the problem with a list like this. It is hard to respond personally because you have to go all the way through the names to find the one you want. If you have a pc, it's even more difficult because you can't always find the list of names on the message. -Original Message- From: Nicole Massey Sent: Sunday, December 09, 2012 1:51 PM To: cookinginthedark@acbradio.org Subject: [CnD] Responding Directly to List Members (Was: the Our Special book) That would be great if the list was configured to include a person's email in each message when you respond to it, but this list isn't configured that way, so it can be rather difficult to find someone's personal email around here. Just saying... -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Ratzlaff Sent: Sunday, December 09, 2012 12:51 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] the Our Special book Hi I thought if we are contacting one person about a particular thing, we are to contact them off list. If everyone contacted one person about one or two items on list it would plug up everyone's inbox. I don't mean to be grumpy at this time of year, but this would get out of hand if someone didn's say something Linda - Original Message - From: "Lora Leggett" To: Sent: Sunday, December 09, 2012 7:32 AM Subject: Re: [CnD] the Our Special book > Oh Nancy, if you can get to it before I do, that is good too. If you > want, you can do the first one and I can do the second one. I was really > surprised when I looked through the books and found out I knew a couple of > the people who submitted recipes. Especially in the first one, our friend > Sandy submitted many of them, and then in the second one there are some > recipes from Vicki. She was the first person I corresponded with in > Braille who was someone I did not know in school. > I will put up the sections of the second book this afternoon which are > pretty much like the first except the second book has a little more and is > larger. > We can work together on it, no problem. > Lora > - Original Message - > From: "Nancy Martin" > To: > Sent: Monday, December 03, 2012 9:34 PM > Subject: Re: [CnD] the Our Special book > > >> Hi Lora and everyone, >> I can post the contents of my Our Special cookbook to the list and if >> anyone >> would like specific recipes, I can write them. I have the first one >> published. It has no microwave recipes. Since it's a busy time of year, I >> figure I can help some too. I thought about posting the contents of a >> section and seeing what recipes people might want. If this sounds like a >> good plan, I'll begin in a couple of days. If my help is not wanted, just >> let me know. >> >> The main sections are as follows: >> >> breads and muffins >> cakes and frostings >> casseroles >> chicken dishes >> cocktail goodies >> cookies >> desserts >> hamburger dishes >> relishes >> meats >> salads >> salad dressings >> soups >> vegetables >> >> hope this helps, >> Nancy Martin >> - Original Message - >> From: "Lora Leggett" >> To: >> Sent: Monday, December 03, 2012 2:24 PM >> Subject: Re: [CnD] the Our Special book >> >> >> OK, I have not opened up the box yet to see if there are just magazines >> or a >> cookbook yet but I will get my lazy self busy because I guess I was >> waiting >> until closer to Christmas so I would have something to open up, LOL. >> I got one box from earlier that has magazines from within the last year. >> I >> never had this magazine before but have heard about it for years. >> I will write a note and let you guys know what is in this box. >> Lora >> >> >> - Original Message - >> From: >> To: >> Sent: Saturday, December 01, 2012 10:40 AM >> Subject: Re: [CnD] the Our Special book >> >> >>> Lora, I would love it if you would E-mail the contents from the cookbook >>> to me so that I could write to you and let you know which recipes I >>> would >>> like to have for my collection. >>> >>> Thank you so much for your offer. >>> >>> Sincerely, >>> >>> Carol B. >>> >>> E-mail Address: >>> >>> o...@rogers.com >>> >>> >>> - Original Message - >>> From: "Lora Leggett" >>> To: >>> Sent: Saturday, December 01, 2012 9:41 AM >>> Subject: Re: [CnD] the Our Special book >>> >>> I have just received some Our Special magazines and there may be a cookbook in there, but I do not know the year of its publication or whether it was the first, second, or whatever. I won't give them up, but if someone wants to know the contents or wants recipes, I can help. Lora --- Original Message - From: "Allison Fallin" To: Sent: Friday, November 30, 2012 11:28 PM Subject: Re: [CnD] the Our Special book >I use it every year when I make pumpkin bread as gifts, and it's great ___ Cookingin
[CnD] Subject Lines are Important subscription for cooking in the dark
I think Marie needs to write to the moderator and not the list. This subject line is very misleading to say the least. -Original Message- From: Marie Tullett Sent: Tuesday, December 04, 2012 6:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] subscription for cooking in the dark please subscribe me thank you -Original Message- From: Marie Tullett Sent: Tuesday, December 04, 2012 3:27 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] subscription for cooking in the dark -Original Message- From: Marie Tullett Sent: Tuesday, December 04, 2012 3:01 PM To: Cookinginthedark@acbradio.org Subject: [CnD] subscription for cooking in the dark Hi Marilyn Deweese, Please subcribe me to cookinginthed...@abcradio.org. Thanks Marie Tullet ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] An Answer To The Question
Some people don't have any idea as to how to fill in the subject line. I received several posts from someone named Janet who told jokes that have nothing to do with the Cooking In The Dark Website. This person who wants to subscribe wants to subscribe to receive the posts. I hope this helps. Tom Dickhoner - Original Message - From: "Charles Rivard" To: Sent: Monday, December 03, 2012 10:21 PM Subject: Re: [CnD] Please Subscribe! I see no purpose to these posts that only say "Subscribe, please." Can someone clue me in? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Marie Tullett" To: Sent: Monday, December 03, 2012 6:05 PM Subject: Re: [CnD] Please Subscribe! subscribe please -Original Message- From: marilyn deweese Sent: Monday, December 03, 2012 12:11 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Please Subscribe! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nutella Swirled Peanut Butter Banana Bread
Someone either has a virus or doesn't understand subject lines. This not only has been posted to the wrong mailing list, but the conbtent for this is inappropriate, and, no, this is not getting posted to other people. -Original Message- From: Janet Hardcastle Sent: Sunday, December 02, 2012 5:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Nutella Swirled Peanut Butter Banana Bread A woman goes into Wal-Mart to buy a rod and reel for her grandson, and not knowing anything about them, she just picked one up and brought it to the counter where the clerk, wearing dark glasses said "may I help you" the woman said "can you tell me if this is a good rod and reel?" The man replied "Madame, I am completely blind, but if you will just drop it on the counter, I can tell you all about it from the sound." the woman was skeptical, but held it about two feet up and let it fall. The man said "that's a graphite Shakespeare rod with a Zebco 404 reel, and 10 pound test line. All in all, a great buy at our sale price of $20." The woman was sold, and reaching into her purse, she dropped her credit card on the floor, and when she bent down to pick it up, she farted! Knowing the man was blind; she just fanned the air with her hand hoping he'd think it was somebody else. When th Forward this joke to your friends >> - Original Message - From: "Helen Whitehead" To: "cooking-in-the-dark" Sent: Friday, November 30, 2012 2:56 PM Subject: [CnD] Nutella Swirled Peanut Butter Banana Bread >Nutella Swirled Peanut Butter Banana Bread > > 3 very ripe bananas, mashed > 1/2 cup creamy peanut butter > 1/4 cup canola oil > 1 egg > 1/3 cup sugar > 1/4 cup brown sugar > 1.5 cups white whole wheat flour > 1/2 teaspoon baking soda > 1.5 teaspoons baking powder > 1/2 teaspoon salt > 3/4 cup Reese's mini peanut butter cups > 1/3 cup semi-sweet chocolate chips > 3 heaping tablespoons Nutella > > Preheat oven to 350F. Spray loaf pan with nonstick spray. Set aside. > > In a medium bowl, stir together flour, baking soda, baking powder and > salt. > Set aside. In a large bowl, whisk together bananas, peanut butter, oil, > egg > and sugars. > > Pour dry ingredients into wet ingredients and stir until just combined. > Batter will be very thick. DO NOT OVERMIX. Fold in Reese's Mini cups and > chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of > Nutella on top of bread in a row. Swirl with a knife. > > Bake for about 50 minutes or until toothpick inserted into center comes > out > clean. Baking times may vary. > > Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with > a > knife and remove from loaf pan, transferring bread to a cooling rack. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Reheating Things In The Microwave Oven
I remember very well the scare that went around that cell phones caused cancer. I have heard that you can't stand too close to the television because some of the waves can do damage, and on and on it goes. People have used microwave ovens for years without all the harmful results. We use it the most for heating up left-overs and popping popcorn. We have had no trouble with it. It is the best way to heat up food when you are in a hurry. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Our Chili
I am going to stop right here. If this continues, the moniterator will tell us to stop or get removed from the list. - Original Message - From: "Bob Kennedy" To: Sent: Friday, November 09, 2012 7:42 AM Subject: Re: [CnD] Our Chili I don't think you need to defend yourself any more. If someone is going to insult somebody they usually don't do it with just one word. Emails are hard enough to figure out what someone is thinking. Everyone needs to stop being so darn sensitive, especially if the message wasn't sent to them to begin with. There I go thinking out loud again, but this whole thread has gone on way too long. - Original Message - From: "Nicole Massey" To: Sent: Friday, November 09, 2012 7:33 AM Subject: Re: [CnD] Our Chili That's why I capitalized it -- to convey that it's a brand. But we have the disadvantage that screen readers tend not to let us know when something is capitalized. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Friday, November 09, 2012 5:42 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili One comment! If Liquid Stupid had been written with capitals, it would have been known as some brand or name of a sauce. We also need to watch our punctuation, and keep things as clear as possible. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Thursday, November 08, 2012 12:03 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Our Chili Sorry, never have heard of that brand and lots of others hasn't either. you have to admit that if it is written just writing it Liquid, Stupid? without explaining that is the brand name, what it sounds you are saying is calling someone stupid! LOL Sorry, but, I was going to protect a attack like that if it had of been that. Again sorry, but, lets try to make things like that for those on the list that may never have heard of it know what your saying. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Bob Kennedy" To: Sent: Thursday, November 08, 2012 6:23 AM Subject: Re: [CnD] Our Chili Liquid Stupid is a brand of hot sauce. - Original Message - From: "Katie Chandler" To: Sent: Thursday, November 08, 2012 3:07 AM Subject: Re: [CnD] Our Chili Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Nicole Massey" To: Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Mike and jean" To: Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked "hot" 2 cans of RoTell tomatoes, marked "hot" 2 envelopes of Great Value chili seasoning, marked "hot" 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do researc
Re: [CnD] Our Chili
I am a Jaws Screen Review user. The only way I know that something is in all caps is that I check the word individually. Other than that as I mentioned in the last e-mail I don't check. - Original Message - From: "Nicole Massey" To: Sent: Friday, November 09, 2012 7:33 AM Subject: Re: [CnD] Our Chili That's why I capitalized it -- to convey that it's a brand. But we have the disadvantage that screen readers tend not to let us know when something is capitalized. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Friday, November 09, 2012 5:42 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili One comment! If Liquid Stupid had been written with capitals, it would have been known as some brand or name of a sauce. We also need to watch our punctuation, and keep things as clear as possible. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Thursday, November 08, 2012 12:03 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Our Chili Sorry, never have heard of that brand and lots of others hasn't either. you have to admit that if it is written just writing it Liquid, Stupid? without explaining that is the brand name, what it sounds you are saying is calling someone stupid! LOL Sorry, but, I was going to protect a attack like that if it had of been that. Again sorry, but, lets try to make things like that for those on the list that may never have heard of it know what your saying. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Bob Kennedy" To: Sent: Thursday, November 08, 2012 6:23 AM Subject: Re: [CnD] Our Chili Liquid Stupid is a brand of hot sauce. - Original Message - From: "Katie Chandler" To: Sent: Thursday, November 08, 2012 3:07 AM Subject: Re: [CnD] Our Chili Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Nicole Massey" To: Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Mike and jean" To: Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked "hot" 2 cans of RoTell tomatoes, marked "hot" 2 envelopes of Great Value chili seasoning, marked "hot" 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: "Mike and jean" To: Sent: Thursday, November 01, 2012 2:36 PM Subject: Re: [CnD] Our Chili Please send your chilli recipe. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 2:18 PM To: cookinginthedar
Re: [CnD] Our Chili
Actually, I don't look at punctuation. Besides, when I saw the name, LIQUID STUPID on the e-mail, I laughed. I didn't take it as someone calling someone a name. It was plain funny. - Original Message - From: "kerry Friddell" To: Sent: Friday, November 09, 2012 6:48 AM Subject: Re: [CnD] Our Chili I am looking for some "Liquid Smart." Kerry - Original Message - From: "Sandy" To: Sent: Friday, November 09, 2012 5:41 AM Subject: Re: [CnD] Our Chili One comment! If Liquid Stupid had been written with capitals, it would have been known as some brand or name of a sauce. We also need to watch our punctuation, and keep things as clear as possible. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Thursday, November 08, 2012 12:03 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Our Chili Sorry, never have heard of that brand and lots of others hasn't either. you have to admit that if it is written just writing it Liquid, Stupid? without explaining that is the brand name, what it sounds you are saying is calling someone stupid! LOL Sorry, but, I was going to protect a attack like that if it had of been that. Again sorry, but, lets try to make things like that for those on the list that may never have heard of it know what your saying. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Bob Kennedy" To: Sent: Thursday, November 08, 2012 6:23 AM Subject: Re: [CnD] Our Chili Liquid Stupid is a brand of hot sauce. - Original Message - From: "Katie Chandler" To: Sent: Thursday, November 08, 2012 3:07 AM Subject: Re: [CnD] Our Chili Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Nicole Massey" To: Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Mike and jean" To: Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked "hot" 2 cans of RoTell tomatoes, marked "hot" 2 envelopes of Great Value chili seasoning, marked "hot" 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: "Mike and jean" To: Sent: Thursday, November 01, 2012 2:36 PM Subject: Re: [CnD] Our Chili Please send your chilli recipe. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 2:18 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili My chili recipe is in my hollow head, too, although I did put it onto my PC in case I forget it. Most people would not like it because it is very, very hot. Come to think of it, I should send
Re: [CnD] There Are Some Interesting Names Of Products Out There
I don't know what flavors there are. All I know is that it is a Sower Cream dip. Helen Whitehead says she can get it in Canada. I've never tried it. We had better get on topic, or Steve will have something to say, and it won't be too nice. Tom Dickhoner -Original Message- From: Lora Leggett Sent: Thursday, November 08, 2012 4:52 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] There Are Some Interesting Names Of Products Out There That sounds cool! What flavor of a dip is it? I like French onion dip. - Original Message - From: "Helen Whitehead" To: Sent: Thursday, November 08, 2012 4:01 PM Subject: Re: [CnD] There Are Some Interesting Names Of Products Out There > Hell of a good dip is good! We can buy it here in Canada. > It comes in 2 sizes and is good for dipping potato chips in. Yum! > - Original Message - > From: "Tom Dickhoner" > To: > Sent: Thursday, November 08, 2012 10:44 AM > Subject: [CnD] There Are Some Interesting Names Of Products Out There > > > There very definitely are some interesting names of products out there. I > was listening to a radio station in Cincinnati where I live and the > Product > Hell Of A Good Sower Cream dip was mentioned. Interesting names are out > there, so the Liquid Stupid is just one of those. > > We live and learn all the time. > > Tom Dickhoner > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Our Chili
Actually, when I read that name, I figured it really was the name of the product. I've heard that sower cream dip name, so I knew right off that it wasn't an attack on anybody. I wasn't even offended. I laughed when I heard the name. Tom Dickhoner -Original Message- From: Katie Chandler Sent: Thursday, November 08, 2012 1:03 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Our Chili Sorry, never have heard of that brand and lots of others hasn't either. you have to admit that if it is written just writing it Liquid, Stupid? without explaining that is the brand name, what it sounds you are saying is calling someone stupid! LOL Sorry, but, I was going to protect a attack like that if it had of been that. Again sorry, but, lets try to make things like that for those on the list that may never have heard of it know what your saying. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Bob Kennedy" To: Sent: Thursday, November 08, 2012 6:23 AM Subject: Re: [CnD] Our Chili > Liquid Stupid is a brand of hot sauce. > - Original Message - > From: "Katie Chandler" > To: > Sent: Thursday, November 08, 2012 3:07 AM > Subject: Re: [CnD] Our Chili > > > > Stupid??? I sure hope that was a mistake, if you were calling him that? > My > dear! If not maybe we can private email to discuss that little boo boo, > hmmm? Katie very close to Charles > > > TODAY IS THE OLDEST YOU'VE EVER BEEN, > YET THE YOUNGEST YOU'LL EVER BE, > SO ENJOY THIS DAY WHILE IT LASTS > > - Original Message - > From: "Nicole Massey" > To: > Sent: Wednesday, November 07, 2012 11:33 PM > Subject: Re: [CnD] Our Chili > > >> How does this compare to Liquid Stupid? >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, November 07, 2012 11:00 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Our Chili >> >> Try >> >> www.thehotsaucestore.com >> >> --- >> Be positive! When it comes to being defeated, if you think you're >> finished, >> you! are! finished! >> - Original Message - >> From: "Mike and jean" >> To: >> Sent: Sunday, November 04, 2012 8:44 PM >> Subject: Re: [CnD] Our Chili >> >> >>> Hi Charles, this sounds really good. Where can I get the Spontaneous >>> combustion hot sauce? Mike >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Thursday, November 01, 2012 3:57 PM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Our Chili >>> >>> This will almost fill a 5 quart crock pot. >>> >>> ingredients: >>> >>> 2 pounds of very lean hamburger, or meat of your choice. (I use >>> venison >>> burger) >>> >>> 2 16-ounce cans of Wolf brand chili, with no beans, marked "hot" >>> >>> 2 cans of RoTell tomatoes, marked "hot" >>> >>> 2 envelopes of Great Value chili seasoning, marked "hot" >>> >>> 1 teaspoon of each of the following: >>> black pepper >>> red pepper >>> garlic powder >>> cayenne pepper >>> >>> 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is >>> an extremely hot blend of Habinero extract and other spices! Be VERY >>> careful when using it!! >>> >>> >>> Method: >>> >>> 1. Brown the meat >>> >>> 2. Pour 1 can of chili into the crock pot. >>> >>> 3. Add 1 can of the tomatoes. Do not drain. >>> >>> 4. Add half of the meat, crumbled or left in chunks. >>> >>> 5. Add the dry ingredients and the Spontaneous Combustion. >>> >>> 6. Repeat steps 2 through 5, in sequence. >>> >>> 10. Mix very thoroughly. >>> >>> 11. Cook on low for 8 hours. >>> >>> >>> -- >>> If you live in the United States, are you better off than you were 4 >>> years ago? If not, you can help change that. Election time is >>> rapidly approaching. Do research, and think before you vote. Our >>> future depends on >>> >
[CnD] There Are Some Interesting Names Of Products Out There
There very definitely are some interesting names of products out there. I was listening to a radio station in Cincinnati where I live and the Product Hell Of A Good Sower Cream dip was mentioned. Interesting names are out there, so the Liquid Stupid is just one of those. We live and learn all the time. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] DOODLE CAKE WITH FROSTING
Actually Pet Milk is a brand name for a canned evaporated milk. I hope this helps. Tom Dickhoner - Original Message - From: "Sisi Ben-Simon" To: Sent: Sunday, November 04, 2012 3:39 PM Subject: Re: [CnD] DOODLE CAKE WITH FROSTING Hi, what is pet milk? Can I use any milk? Thanks Sisi - Original Message - From: "marilyn deweese" To: Sent: Saturday, November 03, 2012 10:42 PM Subject: [CnD] DOODLE CAKE WITH FROSTING DOODLE CAKE WITH FROSTING 2 c. plain flour 2 c. white sugar 1 (20 oz.) can crushed pineapple, do not drain 2 whole eggs 2 tsp. soda 1/2 tsp. salt Mix cake ingredients together. Pour into 13 x 9 x 2 inch cake pan. Bake at 350 degrees for 25 to 30 minutes or until done. DOODLE CAKE ICING 1 sm. can Pet milk 1 stick butter 1 1/4 c. sugar 1 c. nuts (pecans) 1 c. coconut Mix milk, butter and sugar together in saucepan. Boil for 3 minutes over medium heat. Add nuts and coconut. Pour over cake while still hot. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7656 (20121103) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Two-can Chili RecipeRE: two chilli recipies wanted
Here is an easy chili recipe. Two cans kidney beans, 2 cans crushed tomatoes, two cans tomato sauce. Instructions Brown in skillet one pound of ground beef. Drain beans and crushed tomatoes Add to crock. Also add sauce and hamburger as well. Use one envelope of McCormick Chili mix which can be purchased at any grocery store. Mix well. Simmer on low in crock for 6 to 8 hours, and you have delicious chili. Makes 4 to 6 servings. Enjoy! Tom Dickhoner -Original Message- From: Mike and jean Sent: Tuesday, October 30, 2012 11:50 AM To: cookinginthedark@acbradio.org Subject: [CnD] two chilli recipies wanted Hello everyone, I am looking for two chilli recipies. first, I would like to have a chilli with beans recipie. I don't care if it is cooked in the crock pot or on the stove top. Second, i would love to have a great hot dog Chilli recipie. Thanks so much. Mike ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peapod's checkout process is ruined for blind people
Kathy, you are absolutely right on this one. I agree with you entirely on this one. I started doing online banking just over a year ago to pay my bills, make deposits, etc. I could add payees, make payments, delete payees all very easily. Fifth Third Bank wanted to make it more user-friendly to the sighted. I even called the bank expressing my concerns as to how this might affect people who are blind and using screen-reading software. Sure enough, It did make it very difficult to do my banking. I placed many calls to the bank, people were going to contact me, but I heard nothing. My story ends somewhat happily, but not completely happy. I used a different web browser. I can do my banking, but it isn't easy. These websites should be left alone, or, better yet, have a link on the site that would allow you to do business as you always have without disrupting other people. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Kathy Brandt" To: Cc: "Patsy Harlan" ; "Gary" ; "DC Night Out Email List Moderator" ; ; "Shirley Messman" ; ; "FriendBrideWife" ; "John McCann" ; "David Poehlman" Sent: Wednesday, October 24, 2012 10:17 PM Subject: [CnD] Peapod's checkout process is ruined for blind people I was really REALLY upset when I discovered I could no longer enter on what used to be a 'delivery slot' link. There isn't even a check box to check by whatever time is wanted; it just says 'select', but it's not a link that can be entered on, or there isn't a box that could be check by the word 'select'. Why did something that worked have to be changed? Please implement one of my suggestions to fix this. I'm totally blind and using a screen reader; I had always valued that Peapod was as accessible as it, now I have to say, __USED to be. It's all very good that a customer service rep completed the checkout process for me this time, but I might want to shop when there isn't somebody to do this for me; checking out independently is something I should be able to do, like I used to be able to. Did you even run this past any blind testers who would be using screen readers? I'd please appreciate your prompt attention to this matter. I'm informing other people who have used your service and/or who would be interested in knowing about this. Kathy Brandt ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] School Treats and Related Issues!
The answer to your question at the end of the message is one to think about The answer to that is no! We definitely are not better off than we were for years ago. If anything, we are worse off. -Original Message- From: Charles Rivard Sent: Saturday, October 20, 2012 12:29 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] School Treats and Related Issues! Not kidding about the banning of Cheetos, and I doubt that there are parents who feed their kids only Cheetos. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: "Tom Dickhoner" To: Sent: Friday, October 19, 2012 2:48 PM Subject: Re: [CnD] School Treats and Related Issues! > Come on! Give Me a Break! I can't imagine their are parents out there that > only feed kids cheetoes. Anything's possible, so I shouldn't be surprised ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] School Treats and Related Issues!
Come on! Give Me a Break! I can't imagine their are parents out there that only feed kids cheetoes. Anything's possible, so I shouldn't be surprised. It's close to Halloween, so, Charles, I hope you're just kidding me on this on. Tom Dickhoner -Original Message- From: Charles Rivard Sent: Friday, October 19, 2012 12:23 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] School Treats and Related Issues! Now, there are schools that are going to ban kids from even bringing flaming hot cheetos to school. The snacks will be confiscated. Their reasoning? The snacks have no nutritional value, they are salty, and studies have shown that they, might???, have the same effects on kids as alcohol or drugs. The key word was separated by punctuation, including those question marks. In other words, they're not sure about the findings yet. Come on, you idiots! To a certain point, isn't the term "healthy snacks" an oxymoron? What is the purpose of a snack? It's supposed to taste good! If it is healthy, so much the better, but does it have? to be?? Schools should focus on education, and they should not be nutrition police. We don't pay them to keep our kids healthy. We pay them to educate our kids, and they're not doing that, either! It's getting ridiculous! Parents should take care of the kids' diets, and schools should take care of kids' education. They should work together for the betterment of the kids, but the schools, in this case, are going way! to! far! -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: "Tom Dickhoner" To: Sent: Friday, October 19, 2012 8:05 AM Subject: Re: [CnD] School Treats and Related Issues! > There are some people who say that we need to get off this subject. This > is a cooking site to be sure, but we also need to vent. > > I'm glad to know that there are others who have responded and feel that it > is a sad day when we are limited on what kids can take to school. > > Our church has pot luck meals often. We know the people, and there is no > question as to what is brought. > > That's another story for another time. > > Tom Dickhoner > > -Original Message- > From: Sandy > Sent: Friday, October 19, 2012 2:23 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] School Treats and Related Issues! > > Some times, kids swap things in their lunch boxes with friends. > More and more, more nutritious choices are being enforced, with Michelle > Obama and the kids physical fitness issue and weight management, eating > healthier, etc. Like Katie stated, the cleanliness of the kitchens at home > is a factor, but then, again, that can stretch anywhere, like to church > potlucks, for that! Matter, plus, the very possibility of people sneaking > contraband into the cakes, cookies, brownies, etc. very sad, and > unfortunate, but just sign of the times, the world we live in! > > Let two! grins! grow! where one! grouch! was before! > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay > Sent: Thursday, October 18, 2012 7:26 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] School Treats > > > > Hello Shira, > > It's not just the U.S. who have such rules regarding children's > allowable foods and snacks. > Here in Canada our laws are very similar in many ways. But the > reasons given by our schools and other officials tell us that the > main reason is related to the increase in allergic reactions by some > children to specific types of food contents. > For example, since about 1 in 100 people may have some allergy to > peanuts, it is now illegal for anyone to supply peanuts, or peanut > butter, or any food with any peanut content to any child outside > their own home. > The reason they state that packaged foods are necessary is > theoretically to allow the teacher, or other supervisory staff, to > read the contents to determine if the child should be allowed to keep > that particular item. > I suppose the fear is that if any child has a food product that may > contain anything anyone might be allergic to, there is a possibility > that the allergic child could come in contact with that item and > suffer health problems in the process. > One question I must ask myself is, why would someone's allergic child > come in contact with my child's lunch? Is theft so rampant now that > it's simply expected that anything
Re: [CnD] School Treats and Related Issues!
That's the whole point about this. There's way too much government involved and less think and acting on our own. This is what this campaign is all about for the presidency. People want programs for everything. That's why I fear that we might have 4 mor years of Abama because people don't want to give up the things that are given to them ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] School Treats and Related Issues!
There are some people who say that we need to get off this subject. This is a cooking site to be sure, but we also need to vent. I'm glad to know that there are others who have responded and feel that it is a sad day when we are limited on what kids can take to school. Our church has pot luck meals often. We know the people, and there is no question as to what is brought. That's another story for another time. Tom Dickhoner -Original Message- From: Sandy Sent: Friday, October 19, 2012 2:23 AM To: cookinginthedark@acbradio.org Subject: [CnD] School Treats and Related Issues! Some times, kids swap things in their lunch boxes with friends. More and more, more nutritious choices are being enforced, with Michelle Obama and the kids physical fitness issue and weight management, eating healthier, etc. Like Katie stated, the cleanliness of the kitchens at home is a factor, but then, again, that can stretch anywhere, like to church potlucks, for that! Matter, plus, the very possibility of people sneaking contraband into the cakes, cookies, brownies, etc. very sad, and unfortunate, but just sign of the times, the world we live in! Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay Sent: Thursday, October 18, 2012 7:26 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] School Treats Hello Shira, It's not just the U.S. who have such rules regarding children's allowable foods and snacks. Here in Canada our laws are very similar in many ways. But the reasons given by our schools and other officials tell us that the main reason is related to the increase in allergic reactions by some children to specific types of food contents. For example, since about 1 in 100 people may have some allergy to peanuts, it is now illegal for anyone to supply peanuts, or peanut butter, or any food with any peanut content to any child outside their own home. The reason they state that packaged foods are necessary is theoretically to allow the teacher, or other supervisory staff, to read the contents to determine if the child should be allowed to keep that particular item. I suppose the fear is that if any child has a food product that may contain anything anyone might be allergic to, there is a possibility that the allergic child could come in contact with that item and suffer health problems in the process. One question I must ask myself is, why would someone's allergic child come in contact with my child's lunch? Is theft so rampant now that it's simply expected that anything taken to a school by my child is more than likely to be taken from him by another child? Yes, the entire issue is a definite statement about what our society is becoming. At 05:54 AM Thursday 10/18/2012, you wrote: >Wow, it's really sad!!! >- Original Message - From: "Katie Chandler" >To: >Sent: Thursday, October 18, 2012 10:37 AM >Subject: Re: [CnD] School Treats > > >> >>Some of it is that reason, but, it is also, a health thing. Some >>children's parents may not be so clean in there kitchen, or in >>their personal hygiene of washing their hands and etc. So if some >>things were cooked in a dirty kitchen and etc it could cause food >>poisoning or etc also. One never knows unless they know the >>person personally, and, there is sometimes to many people that are >>like that, along with the crazy people that put things in foods or >>snacks to pass out to children, razor blades, poison,drugs, and >>etc. It is a real shame that our world has become like that. It >>never use to have that kind of fear that people would do things like that ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Halloween Traditions and Changes! Bobbing for Apples!
I really enjoyed bobbing for apples at camp and during Halloween. I enjoyed getting all kinds of treach such as ginger bread men, Babby Ruths, and all kinds of candy. The landscape for Halloween has changed. It is now in the afternoons and on Sundays. Things aren't as they used to be. Truth be known, things are getting worse. - Original Message - From: "Sandy" To: Sent: Thursday, October 18, 2012 2:36 AM Subject: [CnD] Halloween Traditions and Changes! Bobbing for Apples! Yes, and do you remember bobbing for apples? We did it all the time in our classroom, and survived! By today's standards, that would be considered unsanitary! Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, October 18, 2012 12:24 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] School Treats Halloween sure isn't what it used to be. None of those homemade cookies, popcorn balls, caramel apples. Only bite sized, prepackaged, factory made stuff. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: "Walter Cone" To: Sent: Wednesday, October 17, 2012 7:30 PM Subject: Re: [CnD] School Treats Well it is really bad here for a kids birthday you can't have anything unless it is healthy food. No cake, cupcakes, cookies only vegetable or fruit snacks. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Wednesday, October 17, 2012 5:02 PM To: cookinginthedark@acbradio.org Subject: [CnD] School Treats I think you're right...It must be the threat of tainted foods...And, you are right again in that it is extremely sad...Even for birthdays, if we send in cupcakes, they have to be store bought...Sorry I neglected a subject line last time...Unfortunately I'm not any better at the computer than I am at cooking...I do want to thank everyone, though, for all of the recipes I have received, on here...I'm by no means a master chef, but I am much better than when I began...My very picky 7 year old son will even eat some of the vegies I cook, and tells my mom that we don't get to go to McDonald's all of the time anymore...(Smile) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] School Treats
Don't worry about that. School Treats is in the subject line. It's a shame that we can only take store-bood cookies to school. Part of being a mother is making treats to school so the kiddies and their friends can share with their other classmates. It's a shame, but those are the rules, and you have to abide them. - Original Message - From: "Kimberly Qualls" To: Sent: Wednesday, October 17, 2012 5:02 PM Subject: [CnD] School Treats I think you're right...It must be the threat of tainted foods...And, you are right again in that it is extremely sad...Even for birthdays, if we send in cupcakes, they have to be store bought...Sorry I neglected a subject line last time...Unfortunately I'm not any better at the computer than I am at cooking...I do want to thank everyone, though, for all of the recipes I have received, on here...I'm by no means a master chef, but I am much better than when I began...My very picky 7 year old son will even eat some of the vegies I cook, and tells my mom that we don't get to go to McDonald's all of the time anymore...(Smile) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16
Sisi, I was struck by Kimberly's message about not taking candy or treats to school. I suppose the reason is that with all the drugs around, the cookies might be tainted, and to prevent that, she cannot bring treats to the kids' school. If I am wrong about this forgive me. If what I am saying is true, it's a sad day for us and our country. - Original Message - From: "Sisi Ben-Simon" To: Sent: Wednesday, October 17, 2012 2:42 PM Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 Hi, just out of curiosity, why can't you send home made treats to school? thanks sisi - Original Message - From: "Kimberly Qualls" To: Sent: Wednesday, October 17, 2012 8:11 PM Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 Thanks to everyone for the ideas and recipes...It's too bad that we can no longer send home made treats into school with our little ones...So, even with all of these yummy kid-perfect recipes, I will go out and buy prepackaged candy...(Sigh) On 10/17/12, cookinginthedark-requ...@acbradio.org wrote: Send Cookinginthedark mailing list submissions to cookinginthedark@acbradio.org To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to cookinginthedark-requ...@acbradio.org You can reach the person managing the list at cookinginthedark-ow...@acbradio.org When replying, please edit your Subject line so it is more specific than "Re: Contents of Cookinginthedark digest..." Today's Topics: 1. Repost for Several Bar Cookie Recipes (Sherri Crum) 2. Re: Test (Sherri Crum) 3. Cookie Cake (Kimberly Qualls) 4. Re: Test (Tom Dickhoner) 5. Re: Cookie Cake (Jeri Milton) 6. So you know (Allison Fallin) -- Message: 1 Date: Wed, 17 Oct 2012 08:46:02 -0400 From: Sherri Crum To: cookinginthedark@acbradio.org Subject: [CnD] Repost for Several Bar Cookie Recipes Message-ID: Content-Type: text/plain; charset=ISO-8859-1 I tried to send this last week with no luck. Here it is again. For your convenience recipes below are separated with **. ** ANDREW'S FUDGIES 2/3 c. cooking oil 3/4 c. unsweetened cocoa 1/4 c. cooking oil 2 eggs, unbeaten 2 c. sugar 2 1/2 c. flour, sifted 1 tsp baking soda 1 tsp salt 1 tsp vanilla 1 1/2 c. cold water 1 c. chocolate bits 1 c. nuts, chopped Combine all ingredients in order given, except chocolate bits and nuts. Beat together thoroughly. Pour into ungreased 9 x 12 inch or 11 x 17 inch pan. Sprinkle chocolate bits over batter, then crushed nuts. Bake 30 minutes at dg350 (dg325 for glass pan). Cool in pan and cut into squares. ** Applesauce Brownies Servings: 16 1/3 c. vegetable oil 1/2 c. unsweetened applesauce 1/2 c. unsweetened cocoa powder 1/2 c. sugar 1 c. flour 1 tsp baking powder 1/2 tsp baking soda 2 large eggs 1 tsp vanilla 1/4 c. chopped nuts Preheat oven to dg375. Combine oil, applesauce and cocoa. Add sugar; stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into mixture. Pour batter into a greased and floured 9 inch square pan. Sprinkle on nuts. Bake 20-30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares. Calories: 165 ** BAKER'S CHOCOLATE FUDGE BARS 2 c. all-purpose flour 1 tsp baking soda 1 c. butter 1 1/3 c. firmly packed brown sugar 2 eggs 2 tsp vanilla 3 c. uncooked oats (quick or old fashioned) 1 12-oz. pkg. semi-sweet chocolate chips 2/3 c. sweetened condensed milk 1 tbsp butter 1 1/2 c. chopped walnuts Mix flour and baking soda. Cream 1 cup butter and the sugar. Beat in eggs and 1 teaspoon the vanilla. Mix in flour mixture and oats. Set aside 1 1/2 cups mixture. Press remainder into bottom of greased 13 x 9 inch pan. Melt 1 cup chocolate chips with milk and 1 tablespoon butter, stirring until smooth. Stir in remaining vanilla and 3/4 cup nuts. Spread over oat layer. Dot with remaining oat mixture. Sprinkle with remaining nuts and chips. Bake at dg350 for 40 minutes. Cool in pan. Cut into bars. Makes about 3 dozen. ** Baking Pan Brownies 3/4 c. sugar 3/4 c. flour 1/2 c. chopped walnuts 1/4 c. cocoa 1 tsp baking powder 1/4 tsp salt 1/2 c. water 1/4 c. vegetable oil 1 tsp vanilla Preheat oven to 350?. Generously grease a 9 inch square pan. In greased pan, with fork, stir together sugar, flour, walnuts, cocoa, baking powder, and salt until well blended. Add water, oil and vanilla, stir with fork until combined. Bake 22 to 25 minutes, or until a toothpick inserted in center comes out clean. Remove pan to rack, cut into 16 squares, cool completely. Brownies have a tendency to stick, so store in pan, tightly wrapped and serve directly from pan. ** Banana Bars 1/2 c. butter, softened 2 c. sugar 3 eggs 1-1/2 c. mashed, ripe b
Re: [CnD] Test
I have been receiving the messages just fine. The list isn't down nor is there too much traffic. Some days you receive more recipes than other days. -Original Message- From: Sherri Crum Sent: Wednesday, October 17, 2012 8:48 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Test Hi, I too, sent a message and had it not go through. It might have been slow traffic, or it might have been that the list was down for some reason. Glad to see messages coming through now. On 10/17/12, Sandy wrote: > I sent in 2 posts this past Friday and both were returned to me. > > Let two! grins! grow! where one! grouch! was before! > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Laury-Johnson, > Shawnese (LARA) > Sent: Tuesday, October 16, 2012 11:54 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Test > > > Hello yes its running. It's just been quiet. Don't worry you'll get > posts. > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895 > Sent: Monday, October 15, 2012 1:31 PM > To: cooking in the dark > Subject: [CnD] Test > > Haven't gotten anything from this list since Friday. Was wondering if it > was > still up and running. Nancy ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
The site is running fine. There are days when the list is quiet with many recipes. Then there are other days when there are so many recipes coming in that it is impossible to keep up with them. -Original Message- From: williams4895 Sent: Monday, October 15, 2012 1:30 PM To: cooking in the dark Subject: [CnD] Test Haven't gotten anything from this list since Friday. Was wondering if it was still up and running. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
I got your message just fine. Sometimes it doesn't always get sent back to you. Tom Dickhoner from Cincinnati, Ohio -Original Message- From: williams4895 Sent: Monday, October 01, 2012 6:20 PM To: cooking in the dark Subject: [CnD] Test I just sent a recipe request in. It didn't bounce back to me. Did anyone get this? Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] test again
You have not been unsubscribed. Some times you get almost no recipes while on other days there are so many of them you can't keep up with them. Tom Dickhoner from Cincinnati, Ohio -Original Message- From: williams4895 Sent: Monday, October 01, 2012 7:25 PM To: cooking in the dark Subject: [CnD] test again This is another test. Hope I haven't been unsubscribed somehow. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buying Spices?
Auldies happens to be a chain store. We used to shop at one in Cincinnati, Ohio. The products weren't that great even though you could save money. We went to another chain store. -Original Message- From: Dena Polston Sent: Saturday, September 22, 2012 12:11 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buying Spices? I've never heard of Olie's. Would this be an online store or is it only available in certain parts of the U.S.? I've heard of Aldi's though. But they don't seem to have that many spices there. Thanks. This is Dena from Muncie and the wonderful Bratador named Vern. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell Sent: Saturday, September 22, 2012 12:08 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buying Spices? My suggestion is to buy spices at Olie's if one is local to you. The Olie's brand of ginger for instance costs 97 cents for a jar and it's six times the quantity of MacCormack's spices. This is often the case with most other spices sold at Olie's too. On Fri, 21 Sep 2012, Sandy wrote: > Spices are very! Expensive; I have a friend who does a lot of > Mediterranean cooking, and she says saffron would really break one's > bank account! You might try places like those dollar stores, and get > off brands. The trick is, due to their exhorbitant costs is not to > waste them, but some times there are recipes where you only need stuff > occasionally, and they go flat; wish you could store spices in the freezer! Any feedback on my thought? > > Let two! grins! grow! where one! grouch! was before! > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia > Sent: Friday, September 21, 2012 4:13 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Buying Spices? > > > hi, > > Bought ginger and nutmeg yesterday, at grocery store. > I could only find the McCormick brand, and i paid almost $5 for each. > And, I believe jars are only 1.6 ounces. > It is ridiculous that spices should cost this much, and for so very little. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > --- jude Adobe fiend for failing to Flash ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] A Miny Muffin Sheet
For anyone who doesn't know what a mini muffin sheet is, here's what it is. If anyone on the list has had a small Rieces Peanut Butter cup, the cups on the sheet are a bit larger than that. They are smaller than your standard muffin tin. The standard muffin tin for large cupcakes makes 6 muffins or cupcakes per tin. The mini muffin tin or sheet might make 12 mini muffins. I hope this helps. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] baking with glass?
Lora, don't be surprised. Not only blind people make mistakes due to ignorance or stupidity, but sighted people are guilty of doing the same thing. When I was living with my parents, they had company, and they hired someone to clean up the dishes and put the food away. My parents had a punch bowl they received as a wedding gift. At the time they were married 39 years or something. The The person who washed the punch bowl didn't let it set out before washing it in hot water. She took the cold punch bowl and immediately put it in the hot, soapy water. The bowl didn't shatter, but it was badly cracked, and it had to be thrown away. My mother was a little bit annoyed. It was an act of stupidity on her part. -Original Message- From: Lora Leggett Sent: Wednesday, August 22, 2012 11:42 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] baking with glass? I have wondered about that myself. I have a small casserole from when we got married so that was 39 years ago. It is made by Corning. I notice it does not seem to be microwave safe. It gets a little warmer than some of my newer casseroles. I always put casseroles on top of cookie sheets when I use them just for that reason. About 17 years ago I had some friends staying with us and when she made a tuna casserole for us one day, she took my 9 by 13 casserole out and put it on top of the stove and it shattered. I was shocked, stood there with my mouth open in amazement because this was a sighted person. Things like that are only supposed to happen to us, I thought and it never has happened to me. Well, a new casserole made a nice gift from my son. - Original Message - From: "Sandy from OK!" To: Sent: Tuesday, August 21, 2012 10:23 PM Subject: Re: [CnD] baking with glass? > This does help, but I have a question of great! Concern! Here! I inherited > a > lot of my mom's glass cookware, and wonder if it is too old; I have heard > of > stuff shattering, so wonder if all of this glass ware has an age life; she > died at 91 in 2009, and had her stuff for years; I am veering towards > tossing all of it, but still, if I buy a few! Things, I wonder how long is > too long and if there is a definite useage life for glass ware? > > Let two! grins! grow! where one! grouch! was before! > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca > Manners > Sent: Tuesday, August 21, 2012 2:11 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] baking with glass? > > > No--no explosions. The usual recommendation is to cook with slightly > cooler > > temperatures, however. For example, if you are baking something at 350, > you > > should bake at 325 in a glass pan. > > Hope that helps, > > Becky > > -Original Message- > From: Troy Sullivan > Sent: Sunday, August 19, 2012 12:27 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] baking with glass? > > Good afternoon, > What are your thoughts on baking with glass? have you had any explosions? > I'm a little leary about baking with it and just wanted your oppinions. > Thanks. ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Schwans preparation instructions
I am Tom Dickhoner from Cincinnati. Debra gave some helpful information. This, to me, is what this list is all about. Tom dickhoner from Cincinnati, Ohio - Original Message - From: "Debbra Piening" To: Sent: Sunday, August 19, 2012 4:07 PM Subject: Re: [CnD] Schwans preparation instructions Nancy, go down a little farther past the graphics and you'll see something with both a link and graphic that says Preparation. I just tried it and it seems to work. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Sunday, August 19, 2012 2:49 PM To: cookinginthedark@acbradio.org Subject: [CnD] Schwans preparation instructions Hi everyone, I know the Schwans site has preparation instructions for their products. I used to read them occasionally. However, when I tried to read instructions for an item the other day, all JAWS would say is the word "graphic". It seems the site has made some changes in the past few years which makes it more difficult to use. Is there something I need to change so I can read those instructions again? thanks in advance, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Schwans preparation instructions
Nancy, the moderator might be upset as he sometimes is about a lot of things people write about. This question is about cooking. I think you are right asking the question. Many of us use the computer for our recipes and such. If there is a question about the way Jaws reads something. We have to let others on the list know what is going on, and we need to try to give information that will help us. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Nancy Martin" To: Sent: Sunday, August 19, 2012 4:03 PM Subject: Re: [CnD] Schwans preparation instructions Hi Jennifer, Yes, I know what you mean. I don't want to turn this into a discussion about graphics, inaccessibility, etc. In fact, if the question should not have been posted to this list, I apologize. I just wondered if changing one thing would make those directions accessible again. thanks, Nancy Martin - Original Message - From: "Jennifer Chambers" To: Sent: Sunday, August 19, 2012 2:53 PM Subject: Re: [CnD] Schwans preparation instructions Nancy, I'm finding this to be the case on more an more sites. They are going graphical. I hope someone has an answer, for I would like to know as well. Jennifer On 8/19/12, Nancy Martin wrote: Hi everyone, I know the Schwans site has preparation instructions for their products. I used to read them occasionally. However, when I tried to read instructions for an item the other day, all JAWS would say is the word "graphic". It seems the site has made some changes in the past few years which makes it more difficult to use. Is there something I need to change so I can read those instructions again? thanks in advance, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Monitering Blood Pressure
I was looking on the blind mice mega mall site for a talking blood pressure monitor. The one I read about on the site said nothing about a talking read-out. It said it was perfect for a school nurse. Any help as to where or if I can get a talking blood pressure monitor would be greatly appreciated. Also, would anyone know where I could purchase a talking body temperature themoniter? Any help would be greatly appreciated. Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
The list is not down, and there is nothing wrong with the e-mail. Sometimes people have so many recipes that they send, and I might have 40 or more messages sent to me at a time. Then there are those times when noone writes. That means that at that time people who send recipes don't have any to send. Your e-mail came through fine. It came through the entire list, so you have nothing to worry about. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "williams4895" To: "cooking in the dark" Sent: Saturday, June 02, 2012 5:46 PM Subject: [CnD] Test I was wondering if the list was down or if I was still having email troubles. Haven't gotten a thing from the list today. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Summit I.d. mate
I think what Charles is saying is that if the end of the bag is bent, and the bar code happens to be there, the scanner won't read the code. You have to make sure the end is flat so that you can scan the bag properly. I could be wrong on this, but I think this is what he means. - Original Message - From: "Allison Fallin" To: Sent: Tuesday, May 22, 2012 3:07 PM Subject: Re: [CnD] Summit I.d. mate What do you mean by So you have to make sure that the end is moved away from the bag. How can you move the end away from the bag when the end is part of the bag? Allison - Original Message - From: "Charles Rivard" ,"Tom Dickhoner" code is placed right near one end of the bag, and the end of the bag is sort of bent so that it blocks the scanner's view of the bag. So you have to make sure that the end is moved away from the bag. I also find that, at times, I am moving the machine a bit too fast, and miss the bar code. And it sometimes works better from a distance of about 8 inches or so. Be careful, though, that there isn't another product nearby that has a bar code that might be picked up by the scanner. When scanning 4 or so bottles of pop, I've found that mistake. It scanned the bottle next to the one I wanted instead of the right one. Oops? --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Tom Dickhoner" I have some trouble with scanning as well. you have to kind of play around with it. You have to move the scanner, and you have to turn the box or can different ways to get a reading. This might also help you. If you scan a box or package, and there is no reading you won't get a beep or speech. This is because there is no bar code. Not all packages have a bar code. If you hear product information is not available, this means that there is a bar code, but the product isn't in the data base. I hope this helps. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Allison Fallin" http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Summit I.d. mate
I have some trouble with scanning as well. you have to kind of play around with it. You have to move the scanner, and you have to turn the box or can different ways to get a reading. This might also help you. If you scan a box or package, and there is no reading you won't get a beep or speech. This is because there is no bar code. Not all packages have a bar code. If you hear product information is not available, this means that there is a bar code, but the product isn't in the data base. I hope this helps. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Allison Fallin" To: "Cooking in the Dark" Sent: Wednesday, May 09, 2012 9:48 PM Subject: [CnD] Summit I.d. mate Hi everyone, We just got our Summit IddD mate and we like it, but we're having trouble with scanning. I've tried to scan a cereal box and I can't get it to show a reading, let alone read the package info. Any tips and tricks by those of you who use it would be appreciated. Is it better to move the scanner or the thing to be scanned? Thanks for any help. Allison Fallin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cracker Barrel Coca Cola Cake
Welcome to the list. You are going to get lots of help from friends. I hope you enjoy the letters and the help and recipes you receive. Sometimes your e-mail box will be overwhelming to you as you receive many messages. Don't let that bother you. Choose the recipes you want, and delete what you don't want. That's how I do it. We are all friends. Thanks. Tom Dickhoner from Cincinnati, Ohio, U S A. Yes. You can use margarine in place of butter. - Original Message - From: "Linda Ratzlaff" To: Sent: Wednesday, May 16, 2012 2:06 PM Subject: Re: [CnD] Cracker Barrel Coca Cola Cake I am just wondering if a person could use margerine instead of butter. Also what measurement would I use instead of a Stick? - Original Message - From: "marilyn deweese" To: Sent: Wednesday, May 16, 2012 11:29 AM Subject: [CnD] Cracker Barrel Coca Cola Cake Cracker Barrel Coca Cola Cake Cake Ingredients: 1 Stick of Butter 1 C. Coca Cola 3/4 C. Miniature Marshmallows 1 Square of Semi Sweet Baking Chocolate 1/2 C. Shortening 1/2 C. Oil 3/4 C. Cocoa 2 Eggs 1/2 tsp. Salt 2 tsp. Vanilla 3/4 C. Buttermilk 2 C. Sugar 2 1/3 C. Flour 1 tsp. Baking Soda 1 1/2 tsp. Baking Powder Preparation: Place in a saucepan butter, coke, semisweet baking chocolate square and bring to a boil. Remove from heat and add marshmallows and stir until all is blended and the marshmallows disappear. Set aside to cool enough to tepid or room temperature. In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening and egg mixture, and beat. Scrape bowl from time to time to scrape the sides so ingredients are blended. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick. Place batter into a 13 by 9 by 2-inch oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35-40 minutes. Check for doneness with a toothpick. If the toothpick comes out clean after sticking in the middle of the cake, the cake is done. Frosting 1 Stick of Butter 1/2 C. Cocoa 1/4 C. Coca Cola (plus 2-3 Tbsp. if needed) 3 C Powdered Sugar 1 tsp. Vanilla 1/4 C Hershey's Chocolate Syrup Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powdered sugar a little at a time and beat constantly. Scrape the sides of bowl from time to time to get all ingredients into the frosting. If the frosting seams a little dry, add a little more coca cola and beat well. Frost warm cake. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.2176 / Virus Database: 2425/5003 - Release Date: 05/16/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Your Labels
I believe someone wanted to know how those labels work. What happens is that you have two kinds of labels. The silky labels are the kind you iron on if you want to know the color of a dress or an article of clothing. The label has a bar code. You can record what you want, and you can make the message as long as you want to make it. Becky, your other labels have a rubber band or a rubber string around them. You can identify your jars or pill bottles or your cds or cassetts. The back pulls off the labels. You put the label on what you want to mark, and you record what you want making it as long or as short as you want it to be. When you pull out an article of clothing, or a c d, all you have to do is to run the scanner of what you are trying to identify, and you will hear the name in your own voice. That's pretty handy. I hope this helps not only Becky but anyone else who needs help. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The I. Mate Summitt Case
Bonnie, good for you! I agree with you! First of all, I love my I. Mate Summit. It is great. I was very disappointed because I wasn't equipped witheverything I needed. I had to specially order the headset, or, in this case, the ear bud. The labels were all in the box with the Summit. There really aren't that many pockets in the case. You can put the ear bud in, but no matter where you put it, the case won't close properly. Let us know what you find. I might call Invision America myself. The Summit fits fine by itself which is how it came in the first place. Either you will ruin what you put in there, or the case won't close properly. -Original Message- From: bonnie Sent: Tuesday, May 01, 2012 1:29 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] The I. Mate Summitt Case Hi Folks, Bonnie Adams here. I have the same problem with the case. Once you take things out, I can't get stuff back in properly. The company called me the other night, and I expressed my problem and suggested they redesign the case. I also suggested that instead of the velcro on the outside, they have a zipper around the top, because I didn't think that the velcro was too safe, especially if people had hands full. I guess we'll see what happens. BA On 4/26/2012 3:34 PM, sharon wrote: > There are two pockets that go the length of the case one pockets is on > the inside of the lid down low and there so another long pocket right > below that. I need to get an ear bud and mike so I will be looking into > that in the near future. > > Sharon > - Original Message - From: "Charles Rivard" > To: > Sent: Thursday, April 26, 2012 7:36 AM > Subject: Re: [CnD] The I. Mate Summitt Case > > >> With the Velcro fastener facing you, open the case. There is space for >> labels and ear buds directly behind where the scanner lays. Labels >> could also be placed alongside the scanner or in a space on the >> outside of the case on the back. HTH. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - From: "Tom Dickhoner" >> To: >> Sent: Thursday, April 26, 2012 8:20 AM >> Subject: [CnD] The I. Mate Summitt Case >> >> >>> If anyone on the list can give me help as to how and where to store >>> the labels, and the ear bud for the I. Mate Summitt, that would be >>> appreciated. The case doesn't seem to have all that much room for >>> storing other things other than the scanner. >>> >>> Tom from Cincinnati, Ohio >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- BA ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] The I. Mate Summitt Case
If anyone on the list can give me help as to how and where to store the labels, and the ear bud for the I. Mate Summitt, that would be appreciated. The case doesn't seem to have all that much room for storing other things other than the scanner. Tom from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Using the Website
The site, http://www.directionsforme.org Sounds like a great site. I have questions as to how to use the site. We have Orange Ruffy, a frozen fish and frozen salmon in the freezer. Both packages have know bar codes on them. I tried doing a search on both sea foods, but the information was not found. If anybody on the list can give me help as to how to use the site, that would be greatly appreciated. Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Instruction Website
If anybody on the list knows the website where you can receive instructions on preparing foods such as frozen vegetables, frozen seefood such as salmon or Orange Ruffy. Please send the e-mail address to me. Thanks Tom Dickhoner from Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] The IMate Summitt
I received my imate summit bar code scanner on Monday evening. This was after I made my order on Thursday. It's easy to operate. It will take time to really learn how to use it, It won't be difficult. It will just take practice. My question to you is this. Would any of us who are on the list be able to tell me where I can get an ear plug that will work for the scanner? When I called iInvision America, I was told that a cell phone ear bud would work just fine. I tried all my Cincinnati Bell ear buds that I have, and the two I have don't even work. Where should I take my summitt to get an ear plug that will work. I was disappointed that one didn't come in my package. Have a great day. I would appreciate any help that I can get. Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT. wedding in texas
Thanks for all your hard work in keeping the recipes coming in an orderly fashion, and congratulations on your wedding. I hope Gina and you have a great marriage and many years of happiness together. Tom from Cincinnati, Ohio -Original Message- From: Penny Reeder Sent: Monday, April 16, 2012 9:58 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] OT. wedding in texas Best wishes, Steve! Have a lovely wedding and a wonderful party! It is so wonderful when love finds the way and saves the day for two deserving people! Penny avs av Sent from my iPhone On Apr 16, 2012, at 8:07 PM, "Steve Stewart" wrote: > send wishes off list. > > Hi folks, This weekend in Lufkin Texas Steve Stewart > > will be marrying the lady of his dreams. Steve and Gina knew each other back > in the day at the Texas School for the Blind. They lost touch for a few years > and last thanksgiving eve Gina found Steve on facebook. They've chatting and > growing closer over the last five months and are getting married this > Saturday. It is a very cool and exciting tme for Steve, Gina and their > friends. Don and I will be going to the wedding this weekend, I am really > looking forward to meeting Gina and meeting a few other friends from the > list. Steve and Gina have invited a few hundred of their closest friends from > Steve's work, church and all around Texas as well as many of Gina's friends > we are hoping for great weather and lots of fun. This is one of those very > cool love stories that just makes you smile. I pray for a long and happy life > together for Steve and gina. > > > > > > STEVE STEWART > ATTHEMARKET OWNER > CnD MODERATOR > E-MAIL; stev...@suddenlink.net > STEVE STEWART > ATTHEMARKET OWNER > CnD MODERATOR > E-MAIL; stev...@suddenlink.net > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Talking Microwave Oven
Bill, you bring up an interesting question. The only talking microwave ovens available that I know of are the ones that Dale sells. He had a special on those, and I was almost going to purchase one. I didn't. I had my wife, Teresa, who is sighted look at what Dale was selling. It was nice, the price was reasonable, but it was too small for a family of three. We need a full sized one. If you know where I can find a good full sized one, let me know I sure would be interested in purchasing one. -Original Message- From: Bill <052...@comcast.net> Sent: Friday, April 13, 2012 12:58 PM To: Cooking In The Dark List ; Cooking In The Dark List Subject: [CnD] Talking Microwave Oven Hi All Would appreciate any thoughts or comments about where to buy a talking microwave oven and how easy they are to use. Don't include the one that Walmart used to sell. I've had two of them in the past three years. One died and the other is on its way to the cemetery. Thanks Bill ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Our Digital Oven
I believe it was Gerry who asked me what oven we were getting. Actually this is an interesting story behind it. In the summer of 2010, our older daughter was going to be getting married. Her in-laws to be were spending a weekend with us to cook what would be good recipes for a wedding reception. On the Sunday before they arrived, our older daughter tried to make a keesh in the conventional oven. It had uneven temperatures. We purchased either a Maytag or a Whirlpool oven. We have had it almost 2 years. It beeps, so it is going to be perfect for me. I have no doubt that I can use it. For all who are on the list, I took advantage of the great special dave gave us on the I.Mate Summitt. I can't wait until I receive it. It will be great to be able to open the Fridge or freezer and to know what is in there. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fruits Or Vegetables
First of all, the question of whether a tomato is a fruit or a vegetable has been disputed for several years. It never ever got resolved. As far as fruits or vegetables having seeds is definitely a curious question to be sure. Potatoes are tuber vegetables. They produce from themselves. An onion is the same way. Plant an onion in the ground, don't pick them, and the plants go to seeds for replanting. Carrots, lettuce, and radishes are a couple of examples of foods turning to seed if left in the ground. Berries of all kinds come from schutes. This all comes down to one thing. Fruits or vegetables will always be debated. It's not a silly conversation, and it does have a lot to do with cooking. I enjoy these writings, and they are fun for discussing. Tom From Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Setting a digital oven.
I agree with you. I always figured with any electrical appliance, as long as it beeps, there is hope. You and I are thinking along the same lines, and this is great. With sighted assistance, I should be fine. -Original Message- From: ajackson...@att.net Sent: Thursday, April 12, 2012 7:53 AM To: cookinginthedark@acbradio.org Subject: [CnD] Setting a digital oven. Hi, Tom, When I was working as a Rehab Teacher in Connecticut, I often helped people to learn to set a digital oven. The temperature set button beeps every time you touch it, and the temperature goes up or down in five degree increments. So, you have to count the beeps as you go. For example, to set the oven to 400 degrees from a starting point of 350, you would have to count ten beeps. With some practice, this is easy. You can try this with a sighted person watching you the first few times to verify that the temperature setting is correct. Hope this helps. Good luck! Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Digital Ovens
John, the oven is programmed on how you touch the controls. The lady at the agency for the blind told my wife that the control is so sensitive that instead of tapping for one degree you could possibly touch too hard and you might go five degrees or higher. My wife doesn't agree with me, but my thinking is that I have to learn what touch to use. If I'm not sure, I can always start over. My sister-in-law who is sighted and others have told me that if the oven beeps I have hope. I agree with this. What kind of oven do you use? Let me know. The old fashioned dial oven was great. This digital has done us more harm than good. Tom Dickhoner from cincinnati, Ohio -Original Message- From: John Kolwick Sent: Thursday, April 12, 2012 7:30 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Digital Ovens Hi, have your wife look at the oven and see if the temperature control goes up or down in 5dg increments. I think this is the normal dsetting. I have a digital oven and I use it without any problems. Just be careful when changing the temperature control or if you think you have maid a mistake start over. Use a light touch on the temperature control. A 5dg variance would not probably make much difference in a recipe. good luck -Original Message----- From: Tom Dickhoner Sent: Thursday, April 12, 2012 7:19 AM To: cookinginthedark@acbradio.org Subject: [CnD] Digital Ovens We now have a digital oven. My wife is sighted. She put special touch dots on the oven for bake, start, and a dot to identify where to cancel and turn off the oven is. When the oven is heated to the proper temperature it beeps one long beep to let you know it is ready. The automatic temperature is 350 degrees, the standard baking temperature for many recepes. The oven beeps when a sighted person touches the temperature. My problem is this. My wife called the local agency for the blind and asked one of the case workers how a sightless person such as myself can operate a digital oven. This case worker told my wife that digital ovens are too difficult to operate. She told her that you could touch the temperature control pannel too hard, and you might set the temperatures 5 degrees instead of one degree. I see where she is coming from to a point, but if you bake everything at 350 degrees, you are hampered because you have to double or triple the time of cooking. Any help that can be given would be greatly appreciated. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Digital Ovens
We now have a digital oven. My wife is sighted. She put special touch dots on the oven for bake, start, and a dot to identify where to cancel and turn off the oven is. When the oven is heated to the proper temperature it beeps one long beep to let you know it is ready. The automatic temperature is 350 degrees, the standard baking temperature for many recepes. The oven beeps when a sighted person touches the temperature. My problem is this. My wife called the local agency for the blind and asked one of the case workers how a sightless person such as myself can operate a digital oven. This case worker told my wife that digital ovens are too difficult to operate. She told her that you could touch the temperature control pannel too hard, and you might set the temperatures 5 degrees instead of one degree. I see where she is coming from to a point, but if you bake everything at 350 degrees, you are hampered because you have to double or triple the time of cooking. Any help that can be given would be greatly appreciated. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] A Full Size Microwave Oven
This message is for Dale, but it is for anyone else who might be able to be of help. The March Madness special on Microwave Ovens is great for one person who lives in an apartment. The oven that is offered by the Mice is way too small. We need a larger microwave oven that will fit perfectly above our range. We have limited counter space. If anyone would know where we can get a large Microwave oven with a braille pannel that would be great. In 1986, about a year after my wife and I were married, we went to Sears in Cincinnati. Sears was able to get a microwave with a braille pannel on it and I loved it. When the oven went bad and we had to replace it, Sears said the company that made the pannels stopped making them. If anyone including Dale knows where I can get a good microwave oven that is large and user-friendly to sightless people, let me know. Tom Dickhoner from Cicinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is it just quiet today
Nancy, there's nothing wrong with your e-mail. Sometimes there are so many messages in a given day that it is impossible to go through them all. Then there are those times when the e-mails are quiet. People either don't have recipes, or they are busy and don't send them. It may vbe quiet for several days, and then they all flood in. I hope this helps. -Original Message- From: williams4895 Sent: Thursday, March 08, 2012 12:00 PM To: cooking in the dark Subject: [CnD] Is it just quiet today Haven't gotten hardly anything from the list in the last couple of days. Is it just quiet or is it something with my email? Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Putting Subjects in Subject Lines
Charles, I was not accusing anyone falsely or making accusations of any kind. It seems that in this list there is a message where someone doesn't have a subject line, the mistake is mentioned, and then the person sends a not apologizing for the error of his or her ways. This kind of thing just cloggs up the list. If a note has no subject line, either read it, delete it, move on, and if the person reposts, that's all that matters. Tom From Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] sorry about the no subject
Gail, you don't need to send a note of apology. If you feel you sent something without a subject, repost it with the subject line, and that should do it. -Original Message- From: gail johnson Sent: Wednesday, February 22, 2012 7:56 AM To: cookinginthedark@acbradio.org Subject: [CnD] sorry about the no subject Hi, I sent the recipe again with the subject line. I am very sorry. It is a crockpot soup but it also gives stove instructions. Happy eating. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
When will we ever stop putting people down, name calling, and such. This is getting way out of hand. Let's go with recipes with regard to food. I try to put a subject line in my messages. Some people forget, and that's okay. If we would just give recipes, ask questions, and do what the motorator says, we will be better off. -Original Message- From: Charles Rivard Sent: Wednesday, February 22, 2012 7:45 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] (no subject) And where is the subject line, again? and again? and again? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Anna" To: Sent: Wednesday, February 22, 2012 6:24 AM Subject: Re: [CnD] (no subject) > Where is the name of the recipe? > Anna > - Original Message - > From: "gail johnson" > To: > Sent: Wednesday, February 22, 2012 5:44 AM > Subject: [CnD] (no subject) > > >> >> Light and easily digested, yet satisfying and nutritious, this easy low >> fat crockpot soup recipe is the perfect meal in a bowl. >> Prep Time: 20 min. Cook Time: 5 - 6 hr >> 8 Servings >> Ingredients: >> 1/2 cup quinoa >> 3/4 cup uncooked small red lentils (masoor dhal) >> Optional: 1 Tbsp olive oil (Not optional in my opinion) >> 2 large carrots >> 2 stalks celery >> 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 >> small butternut squash >> 1 bay leaf >> 2 inch piece cinnamon stick >> 2 thin slices fresh ginger (about 1/2 inch piece peeled first) >> 1/2 jalapeno pepper, seeded >> 6 cups water or unsalted soup stock >> 1/2 tsp ground cumin >> 1/2 tsp ground fennel seed >> 1/2 tsp turmeric >> 1/2 tsp paprika >> 1/2 tsp ground coriander >> 1/2 tsp dried thyme leaf or 1 sprig fresh >> 1 tsp dried basil or 1 Tbsp minced fresh >> 1/4 tsp dried rosemary leaves or 1 sprig fresh >> 1/2 tsp salt or to taste and fresh ground black pepper >> 4 Tbsp minced fresh herbs: parsley, cilantro or basil >> 2 cups chopped fresh greens: kale, chard, or spinach >> More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder >> Crockpot Directions: >> Rinse the quinoa and red lentils in a bowl or pan, then drain into a >> colander >> Peel the carrots, slice lengthwise, then slice in thin pieces >> Wash and trim the celery stalks, then slice crosswise in thin pieces >> Break or cut the cauliflower into large chunks - these will break up into >> smaller pieces as they cook >> Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and >> jalapeno in the crockpot >> Add the vegetables, except for the optional greens, and cover with the 6 >> cups water >> Cover and cook on low for 6 hours or more if needed >> 20 minutes before serving, turn the heat up to high and stir in optional >> greens >> Just before serving, add the minced fresh parsley, basil or cilantro, >> salt & pepper, and serve, removing the ginger slices, bay leaves, >> cinnamon stick, as you come across them >> Stovetop Directions: >> Heat oil in large sauce pan on medium >> In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay >> leaf, cinnamon stick, ginger slices, jalapeno >> Saute the veggies except for greens 10 minutes. Add cumin, coriander, >> turmeric, fennel and paprika and stir until heated and veggies are coated >> Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 >> minutes. Add the optional greens. Cover and cook 5 more minutes or until >> greens are wilted. >> Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve >> Cooking Tips >> To speed up cooking, preheat the crockpot on high, bring everything to a >> boil in another pot, add to the crockpot and cook on high for 2 - 3 >> hours. >> Heat oil in large sauce pan on medium >> In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay >> leaf, cinnamon stick, ginger slices, jalapeno >> Saute the veggies except for greens 10 minutes. Add cumin, coriander, >> turmeric, fennel and paprika and stir until heated and veggies are coated >> Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 >> minutes. Add the optional greens. Cover and cook 5 more minutes or until >> greens are wilted. >> Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve >> Cooking Tips >> To speed up cooking, preheat the crockpot on high, bring everything to a >> boil in another pot, add to the crockpot and cook on high for 2 - 3 >> hours. >> >> -- >> Email services provided by the System Access Mobile Network. Visit >> www.serotek.com to learn more about accessibility anywhere. >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___
[CnD] Sauer Kraut In A Crock Pot
We have a missions' conference at our church this weekend. If anyone has a sauer kraut recipe, please pass that information onto me. Someone said they had one with brought worsts, new potatoes, and apple which sounded good. What are new potatoes? Do they have to be sliced once they are out of the can? How about the apple, can canned ables be used, or do you peal, core and cut the apple? Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Let's Not Be So Hard on Each OtherRe: repost for Charles:Honey-Spiced Cider
Charles, that was a great one for forgiveness. We are way too hard on each other. It's so easy to see the wrongs that others do, but quite another thing to notice the wrongs we do. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Sisi Ben-Simon" To: ; "Sugar" Sent: Monday, February 20, 2012 1:06 PM Subject: Re: [CnD] repost for Charles:Honey-Spiced Cider Sugar, if you want full forgiveness for your "horrible sin", you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: "sometimes I feel like a subjectless child". Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: "Sugar" To: "Cooking In The Dark" Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] for Marilyn
This one is for Marilyn. I am sending this one off to you. Hope this works. Tom dDickhoner from Cincinnati -Original Message- From: Nancy Martin Sent: Wednesday, February 15, 2012 12:34 AM To: cookinginthedark@acbradio.org Subject: [CnD] for Marilyn Hi, For reasons unknown to lil-o-me, my emails aren't getting through. I sent recipes last night and a test message and both were returned. I'm trying, (some would say very trying) Nancy Martin Oklahoma ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] [Bulk] Re: lasagna without cooking noodles
I have never cooked lasagna before. I would like to know how long you would need to soak the noodles in the bowl of hot water and then the cold water? This would be so much better than trying to boil and then break the noodles. Tom Dickhoner >From Cincinnati, Ohio -Original Message- From: Shannon Hannah Sent: Sunday, February 05, 2012 4:44 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] [Bulk] Re: lasagna without cooking noodles I have made lasagna with uncooked noodles many times. Using a large stainless steele bowl and I fill it with hot tap water. I then put the noodles in it, chris crossing so they aren't in a stack. I just let them soak for a few minutes. Then add cold water to the bowl, which I have in the sink. Then I just take the noodles out one at a time and make my lasagna. I left them in the water too long once and they softened too much. It is really easy to snap them to fit into the pan doing it this way. I have used ready to cook noodles, regular noodles and both whole wheat and plain. it always comes out. Hope this helps. Shannon - Original Message - From: "Sandy from OK!" To: Sent: Sunday, February 05, 2012 2:19 AM Subject: Re: [CnD] [Bulk] Re: lasagna without cooking noodles > Could you please share that recipe? > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin > Sent: Saturday, February 04, 2012 10:28 AM > To: cookinginthedark@acbradio.org > Subject: [Bulk] Re: [CnD] lasagna without cooking noodles > > > Hi > They sell no boil lasagna noodles. I make a recipe where I stuff a filling > into uncooked manicotti, add sauce to the pan, and bake it. Hth Nancy > Martin > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson > Sent: Saturday, February 04, 2012 6:40 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] lasagna without cooking noodles > > Hi List, > > I wonder if Baked Mac and Cheese or other noodle dishes could be made > without cooking them separately? > > Anyone tried it? > > I know for myself if any noodles are cooked too long on the stove they > become pasty because of the starch in them. > If I accidentally don't cook them long enough i.e. I'm in a hurry, they > are chewy. > > -- > Email services provided by the System Access Mobile Network. Visit > www.serotek.com to learn more about accessibility anywhere. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > - > No virus found in this message. > Checked by AVG - www.avg.com > Version: 2012.0.1913 / Virus Database: 2112/4786 - Release Date: 02/03/12 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Braille cookbooks
B R F files are a newer way of saying braille files. - Original Message - From: "Jean Hunt" To: Sent: Friday, February 03, 2012 10:41 PM Subject: Re: [CnD] Braille cookbooks What are BRF files? I am new to this and have never heard of them. Thank you Jea -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, February 03, 2012 5:27 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Braille cookbooks Where the books can be found and at what cost would be useful, as well as, out of curiosity, what is in your collection of braille books. Also, if they are in electronic format, such as .brf files, that would be of interest, too. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Nancy Martin" To: Sent: Friday, February 03, 2012 11:13 AM Subject: [CnD] Braille cookbooks Hi everyone, My brain isn't shopping at the moment and I would like your opinion about my latest idea. Would anyone be helped if I listed all my Braille cookbooks, possibly where they came from and perhaps what they cost? Would it be better to post information about the sites such as Horizons for the Blind, National Braille Association, National Braille Press, etc. I usually like to check things out myself. One book might be meaningless to me but just what someone else needs. At the same time, I don't want to leave non-Braille users feeling left out. I hate cookbooks on cassette because they usually are not tone indexed. I realize that I need to send the promised recipes before I start another project. I just want your thoughts. Am I coming across as too pushy? I don't want to do that at all. Nancy Martin Oklahoma ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] aluminum foil?
Your description on cutting the foil on the edge on the box is a good one. That edge is sharp. I cut my finger once on it, and it didn't feel well at all. Just be carefull, and it can be done. - Original Message - From: "Sisi Ben-Simon" To: Sent: Thursday, February 02, 2012 4:29 PM Subject: Re: [CnD] aluminum foil? Hi, I think there's no diference between the sides of aluminum foil. As for cutting it straight, you have a sharp edge along the side of the box. role out the foil as much as you need, feel the sharp edge with your fingers and cut the paper along that edge. I hope that's clear enough. I guess it's easier to demonstrate than to explain in writing. :) Sisi - Original Message - From: "Charles Rivard" To: "COOKING IN THE DARK" Sent: Thursday, February 02, 2012 5:50 PM Subject: [CnD] aluminum foil? Does it make a difference which side faces in or out when wrapping something in aluminum foil for cooking? If so, how can you tell which side is which? Also, anyone know of a really good way to cut the foil straight rather than tearing it by mistake? These are probably simply answered, but thanks in advance. --- Shepherds are the best beasts, but Labs are a close second. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6851 (20120202) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Our Six Can Chili Recipe
Now that we are talking about chili, here is a 6-can chili recipe that is not too hot, in fact, it isn't hot at all. Here It gos Ingredients one pound of hamburger or ground beef browned well. In a large crock pot add the following: 2 cans kidney beans, two cans of tomatoes, 2 cans tomato sauce After you have the hamburger, tomato sauce, and kidney beans all in your crock, add an envelope of McCormick Chili Mix. We had much discussion on the list all week, but Dale would tell you you have to get your hands in there and mix the ingredients. Cook for about 3 hours on high or all day or longer on low. I made a pot last Friday. I hope to finish it tomorrow as I don't like to keep food in the fridge more than a week. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Aluminum Foil
I have had a problem knowing what side of the foil to use when baking in the oven. If anyone on the list could be of help in this regard I would greatly appreciate any help offered. I didn't think it made a difference, but if it does, I would like to know. Tom from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Loading A Dish Washer
Jerry, your landlord is violating the laws that have to do with accessible help for people with disabilities. Perhaps you could meet with your landlord and tell him what you need. Wit the Pen Friend, your landlord could put the label where it needs to be on the dishwasher, and you can record what you need. Hope this helps you. Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Dale Is A Help To All
That's right. The Pen Friend doesn't read bar codes. Still it's nice to have labels that you record yourself, and you can record them exactly the way you want to record them. That's handy! You weren't at all confusing. -Original Message- From: Charles Rivard Sent: Thursday, February 02, 2012 8:27 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Dale Is A Help To All Keep in mind that the PenFriend does not read universal bar codes that are on supermarket items. It reads what you stick on things after you record the label you want to be heard. A can of corn with a dot that has a recorded message on it will be identified, while a can in the store that you have not labeled will not be identified. I hope this didn't sound too confusing. In short, you do all the labeling. It plays back the recordings you made. If you want to be able to identify items in the supermarket that have bar codes on them, you would be better off, if you can afford one, to buy a bar code reader such as those from www.envisionamerica.com such as the ID Mate, Omni, or Summit bar code readers. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Tom Dickhoner" To: Sent: Thursday, February 02, 2012 6:57 AM Subject: [CnD] Dale Is A Help To All > Heidi, I am very much thinking about the possibility of getting the Pen > Friend. It probably isn't going to be that difficult to get help labeling > Since my wife and I go grocery shopping a lot, this will be a great help > to me > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Dale Is A Help To All
Jerry, don't feel bad. My funds are limited. We have a granddaughter on the way in April, and my daughter and son-in-law live in Spocane, Washing. My wife is making a couple of visits out there, and my younger daughter and I are going to visit the second week in June. I can't afford one right now. -Original Message- From: Jerry Mader Sent: Thursday, February 02, 2012 8:38 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Dale Is A Help To All Well I'd like to get one but right now, I can't due to low funds. I mean I have like fifty each month to spend that I put aside for spending cash, I'm gonna have to wait and see if I can save it up unless maybe Dale could take payments for one till I get it fully paid off? I don't know but anyway yeah it'd be a great use to me so I may have to save as much as I can to get one. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner Sent: Thursday, February 02, 2012 7:58 AM To: cookinginthedark@acbradio.org Subject: [CnD] Dale Is A Help To All Heidi, I am very much thinking about the possibility of getting the Pen Friend. It probably isn't going to be that difficult to get help labeling. Since my wife and I go grocery shopping a lot, this will be a great help to me ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Dale Is A Help To All
Heidi, I am very much thinking about the possibility of getting the Pen Friend. It probably isn't going to be that difficult to get help labeling. Since my wife and I go grocery shopping a lot, this will be a great help to me ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] The Pen FriendRe: loading a dishwasher
Heidi, I was very excited about the Pen Friend. I do have questions before I actually order one. My question to you is this. How do you know what a label is on a can? Does the Pen Friend read the bar code to you so that you can record the label yourself for easy Access? If you need to have sighted help for labeling the cans, then it isn't going to be much help. How much training is needed to operate the pen friend. If it is as small as you say it is, and if it is so helpful and can be used without sighted help, then it is worth it. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Heidi Thomas" To: Sent: Tuesday, January 31, 2012 2:19 AM Subject: Re: [CnD] loading a dishwasher Ouch! That's tough ... I also have A Pen Friend labeller ... magic marker sized pen that when you touch it to the little dots, your own voice speaks the ID of the label ... I find it priceless for so many things in my home and especially the kitchen ... Buttons on the microwave, which are like you mention here, which eventually I have learned, but I use it for all my spices, canned food, anything you need labelled. Labels even stick in freezer. It is a bit pricey, but as I said it is priceless and I just wouldn't live without it, now! Youtube demonstration ... http://www.youtube.com/watch?v=ePE0-U73Ajc Heidi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader Sent: 31 January 2012 06:38 To: cookinginthedark@acbradio.org Subject: Re: [CnD] loading a dishwasher Nope this doesn't have any dials at all. All push button. And none of them can be felt. It's crazy! I never seen anything like this before. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Heidi Thomas Sent: Tuesday, January 31, 2012 1:36 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] loading a dishwasher I'm not sure the clear label tape would be the best if you have a dial. to mark small points on the dial that you want to find, little raised dots work best. and I do think you can find them at Office Depot ... Blind Mice Mart also has them http://www.blindmicemegamall.com SpottersT Tactile Adhesive Dots. Stick these little adhesive backed dots onto anything you want to 'see by touch'. Ten .7 mm in height Product ID: 730180 Price: 1.16 And I can't see what the concern is about such a thing ... It's not marking up the appliance, they can be removed and leaves no mark Hope this helps Heidi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader Sent: 30 January 2012 20:30 To: cookinginthedark@acbradio.org Subject: Re: [CnD] loading a dishwasher How much does the clear label tape cost does anyone know? Where can I find this at? Been lookin' all over the place even walmart won't carry any or none that my family have saw anyway. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Monday, January 30, 2012 7:32 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] loading a dishwasher Clear dymo tape is your friend when it comes to making labels. It does not mar the surface and in the event that there is sticky residue when you remove the labels, that can be removed with a product such as Goo Gone. Carol On 1/30/2012 2:39 AM, Jerry Mader wrote: What's the best way to label the dish washer because Mine that came with my newly rented house, doesn't have dials. The landlord told me I couldn't mark up his appliances. Yet I feel scratches all over the touch panel. So that confuses me. I can't use it I guess unless any of you have any cool suggestions? Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen Sent: Sunday, January 29, 2012 10:55 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] loading a dishwasher Just to add to this, once you are familiar with the types of dishes and utensils you have in your kitchen I think it is the easiest to load the dish washer as you go. When I finish eating or finish with a drinking glass I put it into the dish washer. This makes it much easier, and you don't have dishes sitting around on the counter to get in the way or break. When I unload the clean dishes, I don't have any problem as I can recognize the different types of dishes I use. Hope this helps -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Sunday, January 29, 2012 6:46 PM To: cookinginthedark@acbradio.org Subject: [CnD] lo
[CnD] The Pen Friend
Heidi, I heard the demonstration of the pen friend on youtube. It is quite an instrument! I have several questions about it. Would Heidi or anyone on the list be able to answer these questions for me? 1. The big question for me is how much does it cost? 2. How can I get it in the United States? 3. It sounds like you need sighted help with it to know what cans you have in your pantry. Can you actually hold it up to the dish washer and find your settings without sighted help? 4. Does Dale have something like it? Perhaps Dale can help me with this question. How much is the cost for lablers. I would like to have one, but I shouldn't have to pay thousands of dollars to get one. Any help that can be given would be grea Tom Dickhoner from Cincinnati, Ohiotly appreciated. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test Email
Bradley, if you send an e-mail to the list, and I have done this so many times I can't begin to tell you how many, you will get your message back. I hope this helps. - Original Message - From: "Bradley Eaton" To: Sent: Wednesday, February 01, 2012 2:14 AM Subject: [CnD] Test Email Hi everyone, Sorry about this, but I'm just testing to see if this gets through. I was answering a question on the list the other day, but not sure if it went through. Cheers! Bradley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Getting Your Hands In The Food
You will get more and more comfortable mixing food with your hands the more you do it. -Original Message- From: Ranveig / voice of joy Sent: Tuesday, January 31, 2012 11:06 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Getting Your Hands In The Food how about those thin rubber gloves used by nurses and such? they should be thin enough to feel through ;) right? i use hands without gloves, but i am not too comfortable mixing with hands just yet. :) - Ranveig - 2012/1/31, o...@rogers.com : > Amen to you, Tom. > > I love the analogy regarding use of the rubber gloves. It's not crude, but > rather, it's true and realistic. > > But regarding using gloves, if you feel to need to use gloves for the reason > Heidi stated, you could use those thin plastic bag sounding ones. With > those gloves, I think you could still feel the texture of the food you are > working with. > > CB: The Old Leather Bat > > > - Original Message - > From: "Heidi Thomas" > To: ; "'Tom Dickhoner'" > Sent: Tuesday, January 31, 2012 7:48 AM > Subject: Re: [CnD] Getting Your Hands In The Food > > >> yes, Tom, I agree with you but there are some who will never find it >> acceptable and can not get themselves to do it. I do not usually use >> gloves, but do when I have a cut or scrape on my hand when cooking for >> others, for obvious reasons >> It is a good option rather than a spoon, because that just does not work >> effectively! :) >> Heidi >> -----Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner >> Sent: 31 January 2012 12:02 >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Getting Your Hands In The Food >> >> Many blind people have a problem putting their hands in food. Good gave us >> hands for a purpose. Getting your hands in the food is the only way that >> you >> can tell if your ingredients are mixed together properly. I have used >> rubber >> gloves many times. I don't like them. A dermotolgist that I saw said it >> this >> way. "This means that if you use the gloves, you are blind with your >> hands." >> This is a little crude, but it makes the point. >> >> To anyone who is afraid to put his or her hands in the food, do it and >> don't >> feel imbarrassed. As long as you thoroughly wash your hands before and >> after >> you prepare the food, you will be fine. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
