Re: [CnD] Need some advice on spreading spreads.

[William Henderson via Cookinginthedark]

Hi Ron.  Thanks for this post.  I have felt quite hopeless when it
comes to spreading as well.  I've tried a few years ago but kind of
gave up when I realized I wasn't good.  However, I really do want to
get better though.  I don't want to settle for dry sandwiches anymore
or for only parts of the bread or whatever to be covered.  So, now
that I'm going to be home a lot, I want to eat something every day
that will require spreading something.  I'd really like some good
advice or tricks or methods.
I'd not done the finger thing yet, Ron.  From what you said, it doesn't work?
So, let's talk spread!
Will

On 3/10/20, Ron Kolesar via Cookinginthedark
 wrote:
> Hello to all.
> If I remember correctly, Independent Living Aids had a tool for we who are
> hopeless on spreading anything.
> I've tried using a knife of course, I've tried a spoon and a fork as well.
> My fingers do a so so job.
> I say that because I get some of the item that I'm spreading say peanut
> butter plain old butter and so on with via my fingers.
> But would like to be able to coat the entire item evenly without having to
> use my fingers.
> I say this because anything I try to spread items onto ends up shredded.
> Any and all advice will be deeply appreciated.
> Many Thanks.
> Ron KR3DOG
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG
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[CnD] Pouring batter

[William Henderson via Cookinginthedark]

Hello,
As most of you know, I'm fairly inexperienced in the kitchen, so I'm
still trying basic stuff out.
I tried making a simple box yellow cake mix and I followed the
directions of mixing exxs, oil and water with the cake mix.  I was
pretty happy when I thought I did OK with the electric mixer.  Then I
tried pouring it into the cake pan, and I thought I did well.  I tried
using a spoon to scoop it out.  I also tried having the bowl in the
center of the pan and did it all in the sink. Of course, I didn't use
my fingers but thought it had all gotten into the pan.  I put the pan
in the oven, and when it was time to wash the bowl, I found there was
still some batter left.  It was too late.  What are some good
techniques to pour a bowl of cake batter into a 9 by 13 cake pan?
What am I doing wrong?
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[CnD] Reheating in the NuWave

[William Henderson via Cookinginthedark]

Hello,
I did end up getting or inheriting a NuWave oven, and I've done a
couple of things in it now.  Mine has a Reheat button.  I'm just
wondering what kinds of things I can use for reheating food.  For
instance, I have a few pieces of pizza on a plate.  Can I use Correll
plates in that thing?  What about paper plates, like those tough
Chinette plates?  I don't want to put the pizza just on the rack, as I
fear the cheese melts and a mess is caused.  I don't know.
Thanks.
William
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Re: [CnD] USING YOUR HANDS TO COOK!

[William Henderson via Cookinginthedark]

Wow!  This is all great stuff.  I feel better about this stuff now.  I
appreciate your advice and how you encourage me to do more.  I can't
say I have all that many skills, but I need to eat and I guess I'll
have to keep on asking more questions!


On 12/21/18, Marilyn Pennington via Cookinginthedark
 wrote:
> I am 67 years old and I have been cooking since I was still in high school.
> I use my hands for cooking everything.  I make sure my hands are good and
> clean.  I just think if you have no vision, or very little, that your hands
> are the best mixer you can ever have, when possible.
>
> Marilyn
>
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Re: [CnD] What do I need to begin baking bread?

[William Henderson via Cookinginthedark]

No.  No mixer except one little one with two beaters like for cake mix.

On 1/7/17, Jeanne Fike via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Hi, I agree with Deborah on what you need for bread making. Made bread off
> and on over the years.
> I'll add that if you have a mixer with a dough hook, like a KitchenAid, you
> can kndead the bread that way.
> Good luck.
>  Jeeanne
>
> -Original Message-
> From: William Henderson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, January 07, 2017 3:52 PM
> To: cookinginthedark@acbradio.org
> Cc: William Henderson
> Subject: [CnD] What do I need to begin baking bread?
>
> Hello,
>
> It's kind of cool that I'm asking this, as my cooking skills have
> begun to get better and now I can prepare very simple meals and am
> getting better.
> I love bread and have always wondered how to bake bread.  Even if it's
> just bread I can just use for eating with dinner or sandwiches and
> then getting better.
> I want to know what materials I need to begin.  I know I need some
> kind of bread machine but don't have one.  What do you recommend?
> And, does anyone have recipes to get me started?  I hope it will be easy.
> Will
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Re: [CnD] What do I need to begin baking bread?

[William Henderson via Cookinginthedark]

White bread, huh?  Yeah.  Sounds great!

On 1/7/17, Penny Reeder via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Hi Will, You can certainly purchase a bread machine, but you don't
> need one! I'm going to share an easy recipe for crusty French-style
> bread. The dough makes enough for at least 3 loaves, and you don't
> have to use it all at once. You can store it, covered in the
> refrigerator, for up to 2 weeks, and take it out to bake another loaf
> as needed. I love this bread and made it quite a lot at the beginning
> of 2016, then I got out of the habbit. I think you are inspiring me to
> begin making bread again! Hardly anything in the world is more
> delicious than homemade bread with sweet Irish butter!
>
> Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
> "
>
> Here's the recipe for Simple Crusty Bread that ran in The New York
> Times: "In a large bowl or
> plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
> kosher salt into 3 cups
> lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
> until there are no dry
> patches. Dough will be quite loose. Cover, but not with an airtight
> lid. Let dough rise at room
> temperature 2 hours (or up to 5 hours).
>
> "Bake at this point or refrigerate, covered, for as long as two weeks.
> When ready to bake,
> sprinkle a little flour on dough and cut off a grapefruit-size piece
> with serrated knife. Turn
> dough in hands to lightly stretch surface, creating a rounded top and
> a lumpy bottom. Put dough on
> pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
> remaining dough or
> refrigerate it.
>
> "Place broiler pan on bottom of oven. Place baking stone on middle
> rack and turn oven to 450
> degrees; heat stone at that temperature for 20 minutes. Dust dough
> with flour, slash top with
> serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
> hot water into broiler pan
> and shut oven quickly to trap steam. Bake until well-browned, about 30
> minutes. Cool completely.
> Yields 4 loaves."
>
>
>
> I usually get only 3 loaves from this amount of dough -- I guess my
> family likes a larger loaf. Like any French bread, this loaf does not
> keep very well -- but we have no trouble eating most of a loaf at one
> meal and making French toast out of any that's left over.
>
> Enjoy!
> Penny
>
>
> On 1/7/17, Deborah Barnes via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> There was this really wonderful lady who used to make white bread for me
>> when I was little.  I don't know what her recipe was but it was the best
>> bread I ever had--she didn't have a machine, and I've never tasted any
>> bread
>> (machine or otherwise) that tasted as good as hers.  <g<
>>
>> Deb B.
>>
>> -Original Message-
>> From: Kathy Brandt via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, January 07, 2017 5:29 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Kathy Brandt
>> Subject: Re: [CnD] What do I need to begin baking bread?
>>
>> You don't have to have a bread machine. I don't have one. I started out
>> making white bread.
>>
>>> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
>>> <cookinginthedark@acbradio.org> wrote:
>>>
>>> Hello,
>>>
>>> It's kind of cool that I'm asking this, as my cooking skills have
>>> begun to get better and now I can prepare very simple meals and am
>>> getting better.
>>> I love bread and have always wondered how to bake bread.  Even if it's
>>> just bread I can just use for eating with dinner or sandwiches and
>>> then getting better.
>>> I want to know what materials I need to begin.  I know I need some
>>> kind of bread machine but don't have one.  What do you recommend?
>>> And, does anyone have recipes to get me started?  I hope it will be
>>> easy.
>>> Will
>>> ___
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>>
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[CnD] What do I need to begin baking bread?

[William Henderson via Cookinginthedark]

Hello,

It's kind of cool that I'm asking this, as my cooking skills have
begun to get better and now I can prepare very simple meals and am
getting better.
I love bread and have always wondered how to bake bread.  Even if it's
just bread I can just use for eating with dinner or sandwiches and
then getting better.
I want to know what materials I need to begin.  I know I need some
kind of bread machine but don't have one.  What do you recommend?
And, does anyone have recipes to get me started?  I hope it will be easy.
Will
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[CnD] Question regarding podcast on the Victor Stream

[William Henderson via Cookinginthedark]

Hello,
I got a Victor Stream and know I can subscribe to podcasts on it. How
can I subscribe to the Cooking In The Dark podcast on it? I typed it
in the title and was told it couldn't be found. Any advice?
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Re: [CnD] Lost Recipe

[William Henderson via Cookinginthedark]

Hi there.  I like the idea of the pineapple rings.  Do you just buy
those canned or something?  And, do they need to be chopped or
anything like that?  I really want to try this if I can.

On 7/11/16, Sugar via Cookinginthedark  wrote:
> I also used pineapple rings verses the apples, almost like a Hawaiian
> Chicken dish
>
> ‘Faith is seeing light with your heart when all your eyes see is darkness.’
> Sugar
>
> Come and join me and my busy elves at the North Pole for yummy & Tasty
> Recipes:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
> -Original Message-
> From: Kimber Gardner via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, July 11, 2016 9:37 AM
> To: cookinginthedark@acbradio.org
> Cc: Kimber Gardner
> Subject: Re: [CnD] Lost Recipe
>
> Here you go, Bill.
>
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
>  4 boneless skinless chicken breasts
>  1 cup BBQ sauce of your choice
>  1/4 cup brown sugar
>  1/8 cup lemon juice, fresh or from a bottle
>  5 small apples, peeled and chopped, I used gala
>  8 slices bacon
>
>  In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
> peeled/chopped apples.
>
>  Wrap each chicken breast with two slices of bacon and place in a greased
> slow cooker.
>
>  Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
> until chicken is done.
>
>  I like to pin my bacon down with toothpicks so the bacon won't slide
> around.
>  You can also use Turkey bacon if you like.
>
> On 7/11/16, Bill via Cookinginthedark 
> wrote:
>> Not long ago, someone placed a chicken wrapped in bacon cooked in a
>> slow cooker with apples.  I thought I saved that recipe but cannot
>> find it.  If it could be reposted, I would appreciate it.  Thanks.
>> Bill
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>
>
> --
> Kimberly
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[William Henderson via Cookinginthedark]

I noticed the apples have to be peeled.  Does anyone have a good
technique for peeling apples?  I've never done it.  I just eat my
apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased
> slow cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
> until chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide
> around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
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[CnD] Dealing with onions

[Will Henderson via Cookinginthedark]

I know this might be a strange question, but seeing as how I'm so new at
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals
and want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.  

What's the best way of dealing with them in the way of peeling them?  Does
anyone use any special tools or techniques?  I know there are several
layers, but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can
begin using that?

Thanks.

 

 

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[CnD] Question about barbecue chicken

[Will Henderson via Cookinginthedark]

Hello.

 

I have some boneless skinless chicken breasts I was thinking of using.  I
thought I could put them in a crockpot and add barbecue sauce and leave them
on for about eight hours or so so that I can have tender pulled chicken.

Would that be OK to do, or do I need more than two big chicken breasts?

Also, do I need to bake or boil them first or can I just put them in the
crockpot?

Anything else I can do with this barbecue chicken?

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Re: [CnD] question about a chicken and rice recipe

[Will Henderson via Cookinginthedark]

Hello.
I'm glad someone brought this up.
Does anyone have a recipe that's a crockpot recipe where the rice won't turn to 
glue?  I'm not sure what to do about that any more.
Thanks.


-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 2:47 PM
To: cookinginthedark@acbradio.org; 'Nicole Massey'
Subject: Re: [CnD] question about a chicken and rice recipe

This is a crocked version of a classic, butter and salt-rich dish my mother 
used to make, wherein you put the raw rice on the bottom of the pan, layer on 
the chicken breasts, then top with cream of mushroom/cream of chicken soup plus 
Lipton onion soup; melted butter over all. It bakes all afternoon at a low 
temp. The rice is never satisfactory in this traditional version, so this one 
might be worth a try. I'd worry about the rice turning into glue.

Susie



-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 4:42 PM
To: cookinginthedark@acbradio.org; 'Kimsan'
Subject: Re: [CnD] question about a chicken and rice recipe

Yes, the cooking time is long enough to cook the brown rice. I also sometimes 
use barley instead of rice, or a mixture of grains.

> -Original Message-
> From: Kimsan via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 4:13 PM
> To: cookinginthedark@acbradio.org; 'Holly Anderson'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> Here's my dumb question, you put the chicken in there uncooked?
>
> SuccessfulImpact.com
>
> www.Successfulimpact.com
>
>
> -Original Message-
> From: Holly Anderson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 2:03 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] question about a chicken and rice recipe
>
> Hi all.  I was looking through af older of saved recipes, mainly from
> this list. looking for something interesting to try, and I found this
> chicken and rice recipe.  I will paste it below, but I’m wondering if
> I can substitute brown rice instead of long grain rice.  I’ve never
> done anything before with rice, so sorry if this is a dumb question.
>
> Here’s the recipe.  It’s a crockpot recipe.
>  1 cn  cream of celery soup
>  3 ea boneless, skinless chicken breast halves
>  1 tb  dry onion soup mix
>  ½  c.  long-grain rice, uncooked
>  1  c water
> Combine the soup, water, and rice in a well greased crock pot. Stir
> well.
> Put the chicken breasts on top of the rice mixture. Sprinkle the onion
> soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.
> Variations: Add two cups of mixed frozen vegetables to the rice and
> the rest of the onion soup mix before including the chicken.  Use pork
> steaks instead of chicken. For a spicier dish use a dash of Tabasco on
> the meat before the onion soup.
> Source: CND List, Anna
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[CnD] Cutting big sandwiches and stuff

[Will Henderson via Cookinginthedark]

This may be a weird question, but it's something I've been thinking about
lately.

When you eat sandwiches, especially those that have some bulk to them, do
you cut them in half for easier eating?  

What about messier things, like hamburgers served to you at a non-fast food
restaurant?

I was served a burger today, and I found that there was a knife already in
the burger for cutting in half.  Even though I made sure it didn't have too
much stuff on it, it had enough to make the cutting of the burger messy and
awkward.  Of course, by the time it was over, my fingers were all over the
thing and while I somehow got it done, it was a job that I'm sure did not
look very attractive. smile

 

Any tips?

 

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Re: [CnD] Chicken Spaghetti With Cream Of Mushroom

[Will Henderson via Cookinginthedark]

I have a question.
I have two or three boneless skinless chicken breasts left over.  Is there any 
way I can use these instead of a whole cut up chicken?  Also, how much is two 
cups worth?
And, what sort of broth do I use?

Thanks!


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 22, 2015 10:37 AM
To: CND
Subject: [CnD] Chicken Spaghetti With Cream Of Mushroom

Chicken Spaghetti With Cream Of Mushroom
Prep Time: 30 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 8

Print Recipe

Ingredients
◾2 cups Cooked Chicken
◾3 cups Dry Spaghetti, Broken Into Two Inch Pieces
◾2 cans Cream Of Mushroom Soup
◾2 cups Grated Sharp Cheddar Cheese
◾1/4 cup Finely Diced Green Pepper
◾1/4 cup Finely Diced Onion
◾1 jar (4 Ounce) Diced Pimentos, Drained
◾2 cups Reserved Chicken Broth From Pot
◾1 teaspoon Lawry's Seasoned Salt
◾1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper ◾ Salt And Pepper, to taste
◾1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions


Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in 
same chicken broth until al dente. Do not overcook. When spaghetti is cooked, 
combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and 
freeze up to six months, cover and refrigerate up to two days, or bake 
immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top 
starts to get too cooked, cover with foil).





~Spirit lead me where my trust is without borders, Let me walk upon the waters 
Wherever You would call me. Take me deeper than my feet could ever wander And 
my faith will be made stronger in the presence of my Savior.
~Be Blessed, Sugar




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[CnD] Making Rice questions

[Will Henderson via Cookinginthedark]

Hi,

 

I tried making rice the other day and ran into a problem that I need help
solving.

I was told that brown rice was better and healthier than white rice.

I got a sauce pan, put two cups of chicken broth, and one cup of brown rice.

Actually, I first put the chicken broth to boil, and once it began boiling,
I added the rice.

I covered it again, trying to stir from time to time.

Not knowing how long to leave it, I checked it at times.

Before I knew it, I uncovered the pan and the rice had literally burned and
stuck to the pan.  It was so hard to get the rice off the pan that I ended
up throwing the pan away.

 

So, what did I do wrong, and what are some ways that are easy for making
brown rice?

Any help would be appreciated.

Will

 

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Re: [CnD] Cooking Brown Rice.

[Will Henderson via Cookinginthedark]

Thanks.  Only reason I didn't do it was because I don't have a rice cooker.  
Does it pay to buy one of those for a single person?


-Original Message-
From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, May 07, 2015 3:50 AM
To: cookinginthedark@acbradio.org; ajackson...@att.net
Subject: Re: [CnD] Cooking Brown Rice.

I particularly like cooking rice in a rice cooker.  Once cooked, I like to 
store the rice in ziplock freezer bags in the freezer.  I like brown rice, 
because of its nutritional content, its flavor and consistency.
Happy rice making!
Suzanne
 On May 7, 2015, at 5:32 AM, ajackson212--- via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hi, Will,
 Brown rice requires more liquid when cooking than white rice.  For brown 
 rice, the ratio is 3 to 1, so you need 3 cups of liquid to 1 cup of rice.  
 Using broth is good because it gives the rice some flavor.  Also, did you 
 lower the heat once the rice and broth were boiling?  Don't give up!  Try it 
 again using more liquid and perhaps lowering the temperature a bit on the 
 burner.
 Hope this helps.
 Alice
 
 
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[CnD] question about butter

[Will Henderson via Cookinginthedark]

I've not written in a while but I do have a question.

I like going to a place to eat close to school, and when I order a certain
dish, it comes with bread.  In addition to the bread, I also get a small
plate with some wrapped packets of butter.  How do you guys deal with
buttering bread using those packets?

I'm not a good spreader, but how should I handle using one of these packets
for one or two pieces of bread?

Any techniques would be appreciated.

Will

 

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Re: [CnD] ways of eating some foods

[Will Henderson via Cookinginthedark]

I agree with you, Charles.  I love barbecue sauce on my fries.  I enjoy
going to red robin, where they give you a little cup of that sauce so one
can dip fries.


-Original Message-
From: Charles Rivard [mailto:wee1s...@fidnet.com] 
Sent: Saturday, November 08, 2014 10:01 AM
To: cookinginthedark@acbradio.org; Will Henderson
Subject: Re: [CnD] ways of eating some foods

Never be sorry for asking something you don't know.  Otherwise, you'll
remain sorry for not knowing.

As for the foods you mention, I don't eat tater tots, but pizza and fries
are finger foods, in my opinion.  If I do put anything on the fries, it
would be a good smokey flavored barbecue sauce, nice and thick.  To me,
using a knife and fork when eating pizza would be unAmerican.  That's what
the crust is for, to hold everything on.
---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Friday, November 07, 2014 11:06 PM
Subject: [CnD] ways of eating some foods


 I'm sorry for being full of questions but being so young and 
 inexperienced, I keep running into interesting situations that make me 
 question.



 I've noticed that when I'm eating pizza with certain sighted friends, 
 they eat it with a fork and knife.  I guess I'd never thought of that 
 because I was never told, and I'd always thought of pizza as a thing 
 to eat with my hands and not worrying about a fork.  Is there a more 
 socially appropriate way of eating pizza?



 And, what do people here do regarding something simple.like French 
 fries or tater tots.  I've always eaten them with my fingers.  But, 
 again, with sighted friends, I am not sure if that's always 
 appropriate.  And, what do you do with something like ketchup where 
 you don't have a little bowl or container for separate dipping?  I ask 
 because I go to a place that sells great burgers and sandwiches and 
 tater tots.  The plate is covered with the sandwich and then tots but 
 hardly any room for a little ketchup container.
 What do people do to have the ketchup on the tots, and do people eat 
 them with their fingers even if there's ketchup on the fries?

 I'm sorry.

 Will



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Re: [CnD] ways of eating some foods

[Will Henderson via Cookinginthedark]

I'm glad you mentioned that.  So, you can just eat the corn that way, huh?
That's the way I've eaten it in the past.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Saturday, November 08, 2014 10:09 AM
To: cookinginthedark@acbradio.org; RJ
Subject: Re: [CnD] ways of eating some foods

Eating pizza with a fork would be like scraping corn off the cob and eating
it, while everyone else is eating it right off the cob.  You've just ruined
the experience.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: RJ via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Will Henderson 
will.henderson...@gmail.com
Sent: Saturday, November 08, 2014 5:20 AM
Subject: Re: [CnD] ways of eating some foods


 No! Some people just don't know how to eat pizza. But on a serious 
 note, it is up to ones preference, either way is acceptable.
 - Original Message -
 From: Will Henderson via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Saturday, November 08, 2014 12:06 AM
 Subject: [CnD] ways of eating some foods


 I'm sorry for being full of questions but being so young and 
 inexperienced, I keep running into interesting situations that make 
 me question.



 I've noticed that when I'm eating pizza with certain sighted friends, 
 they eat it with a fork and knife.  I guess I'd never thought of that 
 because I was never told, and I'd always thought of pizza as a thing 
 to eat with my hands and not worrying about a fork.  Is there a more 
 socially appropriate way of eating pizza?



 And, what do people here do regarding something simple.like French 
 fries or tater tots.  I've always eaten them with my fingers.  But, 
 again, with sighted friends, I am not sure if that's always 
 appropriate.  And, what do you do with something like ketchup where 
 you don't have a little bowl or container for separate dipping?  I 
 ask because I go to a place that sells great burgers and sandwiches 
 and tater tots.  The plate is covered with the sandwich and then tots 
 but hardly any room for a little ketchup container.
 What do people do to have the ketchup on the tots, and do people eat 
 them with their fingers even if there's ketchup on the fries?

 I'm sorry.

 Will



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[CnD] hands, fingers, and such

[Will Henderson via Cookinginthedark]

Well, this has been very interesting and helpful.  I think we are definitely
in the minority when it comes to doing things differently.
Even though I've not been told things too many times, I do know that some of
my friends would prefer I not use my fingers for certain things, no matter
how clean they are.  So, this is interesting.
My family has taught me things but now that I'm hanging with other people,
of all ages, I'm learning more and more that I was never taught or that they
never thought about.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Saturday, November 08, 2014 10:26 AM
To: cookinginthedark@acbradio.org; janbrown
Subject: Re: [CnD] ways of eating some foods

We, as blind people, are in a minority, and most of us don't eat pizza with
a fork, so I don't think that being among a minority has anything to do with
it.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: janbrown via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Brittany Simpson 
autumnrain...@att.net
Sent: Saturday, November 08, 2014 9:33 AM
Subject: Re: [CnD] ways of eating some foods


I  think eating pizza with a fork is a minority way of eating it.
 My neighbor eats that way but inmy 65 years of living, she is the only  
person I know who eats pizza that

 Sent from my iPhone

 On Nov 7, 2014, at 10:52 PM, Brittany Simpson via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hi Will,
 There is absolutely no need for you to apologize for asking questions. 
 There is no way to learn unless you ask questions, and this is 
 supposed to be a list where we learn things, so questions are always
okay.

 I don't know much about ketchup and tater tots or fries because I 
 don't eat ketchup at all.  But I can comment a bit on the pizza 
 thing.  I have never been around anyone eating pizza with a knife and 
 fork.  My husband, who is sighted, orders pizza for the two of us all 
 the time, and I have never heard the sounds of knife and fork on plate
when he's eating pizza.
 To my knowledge he only eats it with his hands, the same as I do.  
 I've also been around many other sighted people eating pizza, and I 
 do not believe any of them used knives and forks either, only their 
 hands.  I've even eaten pizza out in public, at actual pizza 
 restaurants, and people still used their hands.  Knowing my family 
 the way I do, I'm sure that if there was a more socially acceptable 
 way to eat pizza that they would have told me quickly but no one has 
 ever said anything to me about different ways to eat it. It's 
 possible that someone else on the list may know something I don't. 
 I'll definitely be interested to
 find out what others have to say because if I've been eating pizza 
 wrong all these years I'd like to know.

 I think your question was a good one.
 Brittany

 - Original Message - From: Will Henderson via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Friday, November 07, 2014 11:06 PM
 Subject: [CnD] ways of eating some foods


 I'm sorry for being full of questions but being so young and 
 inexperienced, I keep running into interesting situations that make 
 me question.



 I've noticed that when I'm eating pizza with certain sighted 
 friends, they eat it with a fork and knife.  I guess I'd never 
 thought of that because I was never told, and I'd always thought of 
 pizza as a thing to eat with my hands and not worrying about a fork.  
 Is there a more socially appropriate way of eating pizza?



 And, what do people here do regarding something simple.like French 
 fries or tater tots.  I've always eaten them with my fingers.  But, 
 again, with sighted friends, I am not sure if that's always 
 appropriate.  And, what do you do with something like ketchup where 
 you don't have a little bowl or container for separate dipping?  I 
 ask because I go to a place that sells great burgers and sandwiches 
 and tater tots.  The plate is covered with the sandwich and then 
 tots but hardly any room for a little ketchup container.
 What do people do to have the ketchup on the tots, and do people eat 
 them with their fingers even if there's ketchup on the fries?

 I'm sorry.

 Will



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[CnD] ways of eating some foods

[Will Henderson via Cookinginthedark]

I'm sorry for being full of questions but being so young and inexperienced,
I keep running into interesting situations that make me question.

 

I've noticed that when I'm eating pizza with certain sighted friends, they
eat it with a fork and knife.  I guess I'd never thought of that because I
was never told, and I'd always thought of pizza as a thing to eat with my
hands and not worrying about a fork.  Is there a more socially appropriate
way of eating pizza?

 

And, what do people here do regarding something simple.like French fries or
tater tots.  I've always eaten them with my fingers.  But, again, with
sighted friends, I am not sure if that's always appropriate.  And, what do
you do with something like ketchup where you don't have a little bowl or
container for separate dipping?  I ask because I go to a place that sells
great burgers and sandwiches and tater tots.  The plate is covered with the
sandwich and then tots but hardly any room for a little ketchup container.
What do people do to have the ketchup on the tots, and do people eat them
with their fingers even if there's ketchup on the fries?

I'm sorry.

Will

 

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Re: [CnD] ways of eating some foods

[Will Henderson via Cookinginthedark]

Well, my friends say that they cut up the pizza so as not to have to eat it
with their hands.  
OK.  This is good to know.  


-Original Message-
From: o...@rogers.com [mailto:o...@rogers.com] 
Sent: Friday, November 07, 2014 10:49 PM
To: cookinginthedark@acbradio.org; Will Henderson
Subject: Re: [CnD] ways of eating some foods

The way I see it when it comes to pizza, no matter what the toppings are, or
how other people eat it, fingers were made before forks and knives.  Whoever
can easily saw through a pizza crust with a fork and knife anyway without
making a heck of a mess?

As for french fries or tater tots, unless the fries in particular are rock
hard, I would use a fork.

CB:  The Old Leather Bat


- Original Message -
From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Saturday, November 08, 2014 12:06 AM
Subject: [CnD] ways of eating some foods


 I'm sorry for being full of questions but being so young and 
 inexperienced,
 I keep running into interesting situations that make me question.



 I've noticed that when I'm eating pizza with certain sighted friends, they
 eat it with a fork and knife.  I guess I'd never thought of that because I
 was never told, and I'd always thought of pizza as a thing to eat with my
 hands and not worrying about a fork.  Is there a more socially appropriate
 way of eating pizza?



 And, what do people here do regarding something simple.like French fries 
 or
 tater tots.  I've always eaten them with my fingers.  But, again, with
 sighted friends, I am not sure if that's always appropriate.  And, what do
 you do with something like ketchup where you don't have a little bowl or
 container for separate dipping?  I ask because I go to a place that sells
 great burgers and sandwiches and tater tots.  The plate is covered with 
 the
 sandwich and then tots but hardly any room for a little ketchup container.
 What do people do to have the ketchup on the tots, and do people eat them
 with their fingers even if there's ketchup on the fries?

 I'm sorry.

 Will



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Re: [CnD] Jell--o

[Will Henderson via Cookinginthedark]

I kind of like it that way.
Kind of reminds me of gummies.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Sunday, November 02, 2014 10:15 PM
To: cookinginthedark@acbradio.org; Nicole Massey
Subject: Re: [CnD] Jell--o

I always thought it was supposed to be rubbery.  That's why it's called
rubber dessert, and on the TV commercials for it, they said to Watch it
wiggle.  Watch it jiggle.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net
Sent: Sunday, November 02, 2014 6:42 PM
Subject: Re: [CnD] Jell--o


 It's easy to keep Jell-o from becoming rubbery -- just don't put any 
 liquid in it.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of RJ via Cookinginthedark
 Sent: Sunday, November 02, 2014 6:29 PM
 To: cookinginthedark@acbradio.org; Betty Emmons
 Subject: Re: [CnD] Jell--o

 It is the nature of the beast.
 - Original Message -
 From: Betty Emmons via Cookinginthedark
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Dale 
 cookinginthed...@att.net
 Sent: Sunday, November 02, 2014 6:35 PM
 Subject: Re: [CnD] Jell--o


  what causes jell-o to turn rubbery? and what do you do to make not 
  rubbery?
  Betty Emmons
  - Original Message -
  From: Dale via Cookinginthedark cookinginthedark@acbradio.org
  To: cookinginthedark@acbradio.org; Jim Portillo
  portillo@gmail.com
  Sent: Sunday, November 02, 2014 8:45 AM
  Subject: Re: [CnD] Short introduction and inquiry from the list
 members
 
 
  Jim,
  Welcome to the list.
  The Koschutta store at Blind Mice Mega Mall has  slow cookers/ 
  crock pots.
  They  have the simple models, with settings of off, low, high,and
 warm.
  Unfortunately nothing digital is adapted with speech for the blind.
  I have used a light timer before to turn the crock pot on about 8
 hours
  before I was to be home...
  just plugged it into the outlet and the crock pot into the timer...
  Worked fine.
  I will send you a list of their crock pots off list!
  Also, please check out our cooking show :
  Cooking in the Dark
  Here is the  link to our archives.
  The shows are subdivided by year and month...
  http://cookinginthedark.libsyn.com
  Take Care and Welcome to the list!
  Dale Campbell
  Cooking in the Dark list-serve Owner
 
  At 05:54 PM 11/1/2014, you wrote:
 Good afternoon,
 
 
 
 My name is Jim, and it's funny that I'd subscribe to this list, as 
 I
 am
 hardly a cook.  I'm a bachelor who is hardly ever home and doesn't
 have
 time
 for a lot of cooking, but I'm also hoping that will change because
 it's
 expensive to eat out a lot.  I can do a bit more than boil water,
 but
 don't
 ask me to cook, for a ton of people, things that aren't easy.
 
 Anyway, here's my question.  Being new to the list, I have
 absolutely no
 idea if this question has been asked, and if so, please forgive 
 the repeated question.
 
 
 
 So, after about 20 years of having a very simple slow cooker, it's
 time
 for
 a new one after I was somewhat careless and breaking mine a little
 while
 ago.  I'm a bachelor, and slow cooker or Crockpot recipes are 
 great
 for
 me
 because I don't have to worry about much effort when it comes to
 cooking.
 However, lately, I seem to be getting home later than before, 
 easily being out of the house for twelve hours.
 
 Some of the recipes I've done call for cooking somewhere between 
 six
 and
 eight hours, and after twelve hours, some foods kind of dry out or
 become
 somewhat sticky or like paste grin.
 
 So, do any of you have any recommendations for a good slow cooker 
 or Crockpot with perhaps a timer function that would be accessible 
 to
 blind
 people?  I somehow doubt there'll be one that does what I'm 
 looking
 for,
 but
 I just thought I'd ask.especially blind people who might have
 similar
 experiences.  I've been online, looking at the supposedly easy 
 programmable ones, but what scares me is the digital setting 
 ability.
 
 Any suggestions would be great.
 
 Jim
 
 
 
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Re: [CnD] Ideas for sandwich spreads

[Will Henderson via Cookinginthedark]

Wow!  These are great.
I'll try these.
I hadn't thought of cream cheese either.
Will


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners via Cookinginthedark
Sent: Friday, October 24, 2014 6:41 AM
To: cookinginthedark@acbradio.org; Katie
Subject: Re: [CnD] Ideas for sandwich spreads

Steak sauce is also good on a burger. As for other sandwiches, I'm sure
cream cheese would be good with ham or similar meats.



-Original Message- 
From: Katie via Cookinginthedark
Sent: Thursday, October 23, 2014 3:21 PM
To: cookinginthedark@acbradio.org ; Nicole Massey
Subject: Re: [CnD] Ideas for sandwich spreads


I love either Thousand Island Dressing or Ranch dressing on some of my
sandwichs, and it is very good.  Thousand Island on a burger is really
yummy! smile   Katie from Oklahoma

Love makes the world go 'round.
- Original Message - 
From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Susan Lumpkin'
slump...@austin.rr.com
Sent: Thursday, October 23, 2014 10:40 AM
Subject: Re: [CnD] Ideas for sandwich spreads


 Also do searches for things like dilled mayonnaise or garlic 
 mayonnaise
 for ideas. You can also use other sauces and dressings on sandwiches. My 
 ex
 used Green Goddess on sandwiches, for instance. And you can replace sour
 cream with mayonnaise in any dip that uses it. Also experiment with a dab 
 of
 mustard, either yellow or brown, added in to give it a bit more bite.
 To test sandwich spreads make up a base batch, then put it in several 
 small
 containers and add different ingredients in very small amounts, mixing 
 them
 up and trying them with shoestring potatoes or vegetable sticks to find 
 out
 how the spread tastes. Make sure you know what you did for each one, of
 course, so you can repeat the successes. Also try putting a dab of two
 different ones on two sticks, holding them together, and eating them
 together to determine what combinations of added ingredients might be good
 together.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Susan Lumpkin via Cookinginthedark
 Sent: Thursday, October 23, 2014 11:48 AM
 To: cookinginthedark@acbradio.org; 'Debbie Deatherage'
 Subject: Re: [CnD] Ideas for sandwich spreads

 In the same aisle where you find mayonnaise. Good luck and enjoy!

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Debbie Deatherage via Cookinginthedark
 Sent: Thursday, October 23, 2014 7:16 AM
 To: cookinginthedark@acbradio.org; Betty Emmons
 Subject: Re: [CnD] Ideas for sandwich spreads



 Where can you find the sandwich spread?
 Debbie Deatherage


 Sent from my iPhone

  On Oct 23, 2014, at 3:28 AM, Betty Emmons via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
  their are all kinds of different flavors of mayo and mustards. their
  is an old product call sandwich spread. It has sweet pickles, mayo,
  and catsup in it. this is simular to the sauce on a  big mac. their
  also all different kinds of sandwich meats as well. also slice
 onions,
  pickles cucumbers and tomatoes Betty Emmons
  - Original Message - From: Will Henderson via
  Cookinginthedark cookinginthedark@acbradio.org
  To: cookinginthedark@acbradio.org
  Sent: Thursday, October 23, 2014 2:09 AM
  Subject: [CnD] Ideas for sandwich spreads
 
 
  Hi there,
 
 
 
  I'd like to begin getting more adventurous in what I do in the
 kitchen.
 
  I want to even do that with a simple sandwich.
 
  I'd like ideas or recipes for what you all do regarding sandwich
 spreads.
  What do you guys put on your sandwiches aside from the simple ham
 and
  cheese?
 
  I even think it'd be cool to surprise friends by making sandwiches
  with new and different spreads.
 
  Thanks.
 
  Will
 
 
 
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[CnD] Ideas for sandwich spreads

[Will Henderson via Cookinginthedark]

Hi there,

 

I'd like to begin getting more adventurous in what I do in the kitchen.  

I want to even do that with a simple sandwich.

I'd like ideas or recipes for what you all do regarding sandwich spreads.
What do you guys put on your sandwiches aside from the simple ham and
cheese?

I even think it'd be cool to surprise friends by making sandwiches with new
and different spreads.

Thanks.

Will

 

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Re: [CnD] Ideas for sandwich spreads

[Will Henderson via Cookinginthedark]

Right.  I was talking about the sauces and such.


-Original Message-
From: Betty Emmons [mailto:bettycemm...@gmail.com] 
Sent: Thursday, October 23, 2014 12:29 AM
To: cookinginthedark@acbradio.org; Will Henderson
Subject: Re: [CnD] Ideas for sandwich spreads

their are all kinds of different flavors of mayo and mustards. their is an
old product call sandwich spread. It has sweet pickles, mayo, and catsup in
it. this is simular to the sauce on a  big mac. their also all different
kinds of sandwich meats as well. also slice onions, pickles cucumbers and
tomatoes Betty Emmons
- Original Message -
From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Thursday, October 23, 2014 2:09 AM
Subject: [CnD] Ideas for sandwich spreads


 Hi there,



 I'd like to begin getting more adventurous in what I do in the kitchen.

 I want to even do that with a simple sandwich.

 I'd like ideas or recipes for what you all do regarding sandwich spreads.
 What do you guys put on your sandwiches aside from the simple ham and 
 cheese?

 I even think it'd be cool to surprise friends by making sandwiches 
 with new and different spreads.

 Thanks.

 Will



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Re: [CnD] skimming fat

[Will Henderson via Cookinginthedark]

I've been wondering about this as well, as when I've tried to do a pork
roast in the slow cooker, people have said it has fat and that it needed to
be skimmed, so they end up doing it for me.
How do we go about doing this?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Saturday, October 18, 2014 10:14 AM
To: cookinginthedark@acbradio.org; Nancy Martin
Subject: Re: [CnD] skimming fat

Yes, Put it is the refrig and it is even easier to remove the fat.
- Original Message - 
From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Saturday, October 18, 2014 1:02 PM
Subject: [CnD] skimming fat


 Hi everyone,
 As I write this, my crockpot cooks pork steaks. I'm considering thickening

 the sauce into gravy. Usually I don't keep the sauce because what I've 
 read about how to skim the fat seemed too complicated. I'd like some tips 
 about how to skim fat from the sauce. Is it as simple as letting it cool 
 and the hardened fat will be on top, ready for skimming?
 Thank you,
 Nancy Martin
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Re: [CnD] Trimming fat from raw meat?

[Will Henderson via Cookinginthedark]

Let me add to that question.
What do I do about a pork roast and fat?  When I made my first one in the
crock pot. The friend I invited for supper said that there was a good deal
of fat to get rid of before eating it.  Is there something I can do in
advance?
Or, how do I go about trimming the fat once it's been cooked and has other
stuff like gravy or sauce on it?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Saturday, July 19, 2014 9:04 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Trimming fat from raw meat?

Hi all,
I was wondering how you go about trimming fat. When meat is cooked, it's
easy enough to feel what's meat and what's not. In its raw form, though,
everything feels the same, to me at least. So, if you have some chicken
breasts, for instance, how would you get the excess fat off them? I know
that having fat in meat can help its flavor a lot, but sometimes there are
just parts that need to be removed before you start cooking. Granted, you
could trim it once cooked, but what if you plan to cut it up, say for a
casserole or stew? Anyway, it's just something I was curious about. Thanks.
--
Have a great day,
Alex Hall
mehg...@icloud.com

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[CnD] iGrill Mini?

[Will Henderson via Cookinginthedark]

Hi there,

 

Has anyone ever used an iGrill or iGrill mini?  I saw one for $40 and got
one because I heard it could work with my iPhone.

What I'd like to know is this.  I know it's for grills, but can I also use
it for things like baking chicken or pork chops or something like that?

Thoughts?

Will

 

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Re: [CnD] Cooking perfect brown rice

[Will Henderson via Cookinginthedark]

I'm osrry to ask, but are you sure it's 12 cups of water?  It's not 2?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Sunday, June 08, 2014 9:10 AM
To: citd
Subject: [CnD] Cooking perfect brown rice

1 c of brown rice, rinsed under cold water for half a minute
12 cups of boiling water, salted to fit your taste.
When the water is at a full boil, add the rice, stir once and cook for 30
minutes uncovered.
Drain rice in strainer.  For about 10 second and place back in pan.  Cover
with a tight lid, leaving pan off heat and let it sit for 10 minutes. Fluff
with fork and serve.


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[CnD] French Toast?

[Will Henderson]

Hi.

One of the things I enjoy eating for breakfast is French Toast.  I've never
made it before.  How easy is it, and is it doable for a fairly recent guy in
the kitchen?  

I am both wanting and willing to try.

Will

 

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Re: [CnD] Cake Mix Question

[Will Henderson]

Well...Unless they're gummy worms.  :-) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Teresa Mullen
Sent: Thursday, April 10, 2014 12:09 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Cake Mix Question

I would toss it, I believe it grows little worms and stuff and it I don't
think I'd want to eat cake with stuff like that correct me if I'm wrong but
I remember that has happened to my mom before when she open a box of cake
mix that old



Teresa MullenSent from my iPhone

 On Apr 10, 2014, at 10:08 AM, Sherri Crum sssmile...@gmail.com wrote:
 
 Hi Folks,
 
 I'm hoping someone here can help me.
 
 I have a vanilla cake mix that was purchased in Sept. 2012. Should I 
 take a chance and use it, or should I toss it?
 
 Anyone ever baked a cake mix that was of this age?
 Thanks for any feedback.
 
 
 Sherri
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Re: [CnD] how the list has changed

[Will Henderson]

Thanks.  That's why I signed up for this list, because someone told me I
could learn a lot from the other blind people here.
I know very little but have a good desire to learn!


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and jean
Sent: Sunday, February 09, 2014 11:33 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] how the list has changed

I can see your point as I too do like to know exactly how to tell when
something is done.  I have, however, been guilty of sending recipes that I
have not tried.  I will try to stick to things that I have had experience
with as this may be more beneficial to others on the list.  There are some
great cooks on this list and I am always eager to learn how they do things.
Sharing methods between blind people is a great learning tool.  Mike

Exercise Daily
Walk with God

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Sunday, February 09, 2014 1:54 PM
To: cooking in the dark list
Subject: [CnD] how the list has changed

I remember the reason that I joined this list.  It was not only to collect
and to read recipes, but to also get them from the perspective of a blind
person, whether they are or are not a good cook.  This would include tips
and tricks on how to perform tasks without using eyesight.  For instance,
bake until golden brown.  Do not overcook..  How do you know when
something is brown if you cannot see it?  I'm not looking for answers here,
but this is just an example of what I mean.  The list was that way when I
joined.  Someone would ask for a good cookie recipe, and people who are
blind, who has used the recipe they have, would send it in, along with those
very important and helpful tricks and tips.  Dale's cooking podcasts are a
good example of this.

Now, if someone asks for a good cookie recipe, they are most likely to get
several recipes that are copied from an Internet search that they have not
had any personal experience working with.  You can tell that these are
copied from the Internet by the way they are written and spaced.  For
example:

1 tsb
brown sugar

3 Tbsp
honey

4 cp flour

1/2 c
chopped nuts

Mix all ingredients well and
roll out to 1/8 thickness and
cut
into squares.

Place on
greased
cookie sheet and bake at
325dg for 10 mins or until
lightly browned.

Notice the abbreviation and spacing?

And if someone asks a question about it, chances are, the one who sent the
recipe doesn't know the answer because they haven't tried the recipe.

I sure do wish that the list would return to the way it used to be:  A list
of tried and true recipes from blind people who give advice based on their
own personal experience with the recipes they send.

---
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you! really! are! finished!
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[CnD] Slow Cooker Question

[Will Henderson]

Hi,

 

I was wondering if anyone knows if there are any crockpots that have timers
or can be programmed to go off at a certain time.  If so, are they easy to
use for blind people?

I'd be interested in something like that.

Will

 

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[CnD] easy doughnuts?

[Will Henderson]

Hi there,

 

Are there any recipes you know that can be used for easy doughnuts?  Do you
have to know how to deep fry?  I've never deep fried before, and I don't
know how to do it.

Can one do it without frying them?  

Remember I'm still learning.  grin

Thanks!

 

Will

 

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[CnD] Results

[Will Henderson]

Well, I'm sorry to say that the results didn't turn out so well for this
recipe.
The recipe said it would be a creamy noodle dish, but I have absolutely no
idea how they were defining creamy, because this was very liquidy.
Also, there was no real taste to it.  It just was a bland taste, and I added
a little bit of seasonings.
My friend ate it, but I know he didn't really care for it.  

Anyway, I'm very sorry I posted this recipe, because you guys probably
thought it wasn't very good.  I am learning though, and I really am trying
to improve my skills.

Will


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Friday, January 10, 2014 2:23 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

Hi,
Take a tip from a lesson learned the hard way. Buy the extra wide noodle. 
The skinny kind just seem to turn to mush. I agree with Charles, I don't
like too much liquid. Usually when I cook this on the stove, I add the soup
and the noodles at the same time, after the chicken is done.
Nancy
- Original Message -
From: Charles Rivard wee1s...@fidnet.com
To: cookinginthedark@acbradio.org
Sent: Friday, January 10, 2014 2:28 PM
Subject: Re: [CnD] Chicken noodles in the Crockpot


 How big of a bag of noodles is used?

 Also, I do not like recipes that turn out with a lot of liquid, so how 
 can I make the liquid extremely thick so that it sticks to the chicken 
 and noodles?  I like it to be sort of a pasty consistency.  Thanks.

 ---
 Be positive!  When it comes to being defeated, if you think you're 
 finished, you! really! are! finished!
 - Original Message -
 From: Will Henderson will.henderson...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, January 10, 2014 2:08 PM
 Subject: [CnD] Chicken noodles in the Crockpot


 Hi there,



 Thanks for all of your suggestions regarding a very simple meal in 
 the slow cooker.  Here's what I ended up doing.  I realize most of 
 you may think this is way too simple of a recipe.  I really am just 
 learning to cook more things.

 I thought it was only fair that I post this for everyone since this 
 list is to both contribute and receive, right?



 Will



 Crockpot chicken noodles



 4 chicken breasts

 2 cans of cream of chicken soup

 2 cans of chicken broth

 1 stick of butter

 A bag of wide egg noodles



 Put chicken in Crockpot

 Add soup, broth, and butter

 Cook for about 8 hours

 Somewhere in the fifth or sixth hour, remove chicken and shred

 Add the chicken back into the pot and add noodles.





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Re: [CnD] Chicken noodles in the Crockpot

[Will Henderson]

Well, the only reason I added the butter is because I followed the recipe.
No creativity on this end. grin  I saw this same recipe two times and both
recipes called for the same stuff, including the butter.
I was disappointed with how it turned out.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of ncboot...@gmail.com
Sent: Friday, January 10, 2014 3:41 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

Will,

This is definitely not a too simple recipe. This is great for an
experienced cook even. I'd make a suggestion just to help you learn more. 
Why did you add a stick of butter? I'm betting you thought it would add
richness and you said you thought it would thicken the dish. Butter is just
salty grease. Sorry, but plain and simple, that's what it is. When hot, it
becomes liquid. If I were cooking this dish, there would be no added fat
because I want to eat more healthy and there's also fat and salt in the soup
and broth. I assume you dumped the bag of dry noodles in the crockpot. So,
you thought they would soak up a lot of liquid. To figure out how to fix the
to much liquid issue you mentioned, ask yourself was the liquid to thin and
watery, thick enough but to much, and how did it taste. I suspect you should
leave out a can of chicken broth or a can of cream of chicken soup. Not
having tasted it, it's hard to say which but probably the broth. The noodles
would not soak up as much liquid in the crockpot as they would on the stove
because you are not losing liquid to steam as in an open pot on the stove. 
This is a great dish and with just a little adjustment, it will become one
of your signature go to dishes for company on a cold winter day. Truly a
good job. And, you didn't even use exactly what we suggested. You were
creative on your own. This is another indicator that you are going to be a
good cook. I hope these thoughts help you gain understanding of how to take
something good and adjust to fix an issue that you feel should be different.

I want to try this soon for myself.

Greg

-Original Message-
From: Will Henderson
Sent: Friday, January 10, 2014 3:08 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Chicken noodles in the Crockpot

Hi there,



Thanks for all of your suggestions regarding a very simple meal in the slow
cooker.  Here's what I ended up doing.  I realize most of you may think this
is way too simple of a recipe.  I really am just learning to cook more
things.

I thought it was only fair that I post this for everyone since this list is
to both contribute and receive, right?



Will



Crockpot chicken noodles



4 chicken breasts

2 cans of cream of chicken soup

2 cans of chicken broth

1 stick of butter

A bag of wide egg noodles



Put chicken in Crockpot

Add soup, broth, and butter

Cook for about 8 hours

Somewhere in the fifth or sixth hour, remove chicken and shred

Add the chicken back into the pot and add noodles.





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Re: [CnD] Chicken noodles in the Crockpot

[Will Henderson]

I made them separately and then added them right before serving.
I didn't want mushy noodles.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy
Sent: Friday, January 10, 2014 11:49 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

The noodles do not turn out too mushy adding them in say like the sixth
hour? I hate mushy noodles! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of sayegh.m...@gmail.com
Sent: Friday, January 10, 2014 2:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

Will,
This is my type of recipe, the simpler the better! This recipe is going in
to my recipe collection and may wander on to my grocery list the next time I
go shopping.
Mary

Sent from my iPhone

 On Jan 10, 2014, at 1:08 PM, Will Henderson
will.henderson...@gmail.com wrote:
 
 Hi there,
 
 
 
 Thanks for all of your suggestions regarding a very simple meal in the 
 slow cooker.  Here's what I ended up doing.  I realize most of you may 
 think this is way too simple of a recipe.  I really am just learning 
 to cook more things.
 
 I thought it was only fair that I post this for everyone since this 
 list is to both contribute and receive, right?
 
 
 
 Will
 
 
 
 Crockpot chicken noodles
 
 
 
 4 chicken breasts
 
 2 cans of cream of chicken soup
 
 2 cans of chicken broth
 
 1 stick of butter
 
 A bag of wide egg noodles
 
 
 
 Put chicken in Crockpot
 
 Add soup, broth, and butter
 
 Cook for about 8 hours
 
 Somewhere in the fifth or sixth hour, remove chicken and shred
 
 Add the chicken back into the pot and add noodles.
 
 
 
 
 
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Re: [CnD] Results

[Will Henderson]

Oh, believe me.  This makes me want to try even more and even harder!
I want to challenge myself to do more.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Monday, January 13, 2014 7:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Results

I agree. Try and if it doesn't turn out, try again.
RJ
- Original Message - 
From: sayegh.m...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, January 13, 2014 9:38 PM
Subject: Re: [CnD] Results


 Hey Will,
 I have made disappointing recipes. Nobody is perfect and the only way we 
 learn is by making mistakes.

 Sent from my iPhone

 On Jan 13, 2014, at 5:04 PM, Will Henderson 
 will.henderson...@gmail.com wrote:

 Well, I'm sorry to say that the results didn't turn out so well for this
 recipe.
 The recipe said it would be a creamy noodle dish, but I have absolutely

 no
 idea how they were defining creamy, because this was very liquidy.
 Also, there was no real taste to it.  It just was a bland taste, and I 
 added
 a little bit of seasonings.
 My friend ate it, but I know he didn't really care for it.

 Anyway, I'm very sorry I posted this recipe, because you guys probably
 thought it wasn't very good.  I am learning though, and I really am 
 trying
 to improve my skills.

 Will


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Nancy Martin
 Sent: Friday, January 10, 2014 2:23 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Chicken noodles in the Crockpot

 Hi,
 Take a tip from a lesson learned the hard way. Buy the extra wide noodle.
 The skinny kind just seem to turn to mush. I agree with Charles, I don't
 like too much liquid. Usually when I cook this on the stove, I add the 
 soup
 and the noodles at the same time, after the chicken is done.
 Nancy
 - Original Message -
 From: Charles Rivard wee1s...@fidnet.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, January 10, 2014 2:28 PM
 Subject: Re: [CnD] Chicken noodles in the Crockpot


 How big of a bag of noodles is used?

 Also, I do not like recipes that turn out with a lot of liquid, so how
 can I make the liquid extremely thick so that it sticks to the chicken
 and noodles?  I like it to be sort of a pasty consistency.  Thanks.

 ---
 Be positive!  When it comes to being defeated, if you think you're
 finished, you! really! are! finished!
 - Original Message -
 From: Will Henderson will.henderson...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, January 10, 2014 2:08 PM
 Subject: [CnD] Chicken noodles in the Crockpot


 Hi there,



 Thanks for all of your suggestions regarding a very simple meal in
 the slow cooker.  Here's what I ended up doing.  I realize most of
 you may think this is way too simple of a recipe.  I really am just
 learning to cook more things.

 I thought it was only fair that I post this for everyone since this
 list is to both contribute and receive, right?



 Will



 Crockpot chicken noodles



 4 chicken breasts

 2 cans of cream of chicken soup

 2 cans of chicken broth

 1 stick of butter

 A bag of wide egg noodles



 Put chicken in Crockpot

 Add soup, broth, and butter

 Cook for about 8 hours

 Somewhere in the fifth or sixth hour, remove chicken and shred

 Add the chicken back into the pot and add noodles.





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[CnD] Chicken noodles in the Crockpot

[Will Henderson]

Hi there,

 

Thanks for all of your suggestions regarding a very simple meal in the slow
cooker.  Here's what I ended up doing.  I realize most of you may think this
is way too simple of a recipe.  I really am just learning to cook more
things.

I thought it was only fair that I post this for everyone since this list is
to both contribute and receive, right?

 

Will

 

Crockpot chicken noodles

 

4 chicken breasts

2 cans of cream of chicken soup

2 cans of chicken broth

1 stick of butter

A bag of wide egg noodles

 

Put chicken in Crockpot

Add soup, broth, and butter

Cook for about 8 hours

Somewhere in the fifth or sixth hour, remove chicken and shred

Add the chicken back into the pot and add noodles.

 

 

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Re: [CnD] Chicken noodles in the Crockpot

[Will Henderson]

I just got a small bag of noodles, but it really didn't say.
And, I was hoping it would be thicker as well.  I thought the butter would
have done that.
Hmmm.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, January 10, 2014 12:28 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

How big of a bag of noodles is used?

Also, I do not like recipes that turn out with a lot of liquid, so how can I
make the liquid extremely thick so that it sticks to the chicken and
noodles?  I like it to be sort of a pasty consistency.  Thanks.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: Will Henderson will.henderson...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, January 10, 2014 2:08 PM
Subject: [CnD] Chicken noodles in the Crockpot


 Hi there,



 Thanks for all of your suggestions regarding a very simple meal in the 
 slow cooker.  Here's what I ended up doing.  I realize most of you may 
 think this is way too simple of a recipe.  I really am just learning 
 to cook more things.

 I thought it was only fair that I post this for everyone since this 
 list is to both contribute and receive, right?



 Will



 Crockpot chicken noodles



 4 chicken breasts

 2 cans of cream of chicken soup

 2 cans of chicken broth

 1 stick of butter

 A bag of wide egg noodles



 Put chicken in Crockpot

 Add soup, broth, and butter

 Cook for about 8 hours

 Somewhere in the fifth or sixth hour, remove chicken and shred

 Add the chicken back into the pot and add noodles.





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[CnD] Something easy

[Will Henderson]

Hi there,

 

I hope I can get some assistance.  I need a recipe for something easy yet
good that I could make in the crock pot.  I'm having company in a few days
and need to prepare a meal for dinner but have limited cooking experience.  

It would have to be either chicken or pork. I can get some ingredients for
sure.  I suppose I could also do something simple in the oven if that would
be just as easy.

So, anything quick and easy would be great for this novice.

Thanks!

Will

 

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Re: [CnD] Something easy

[Will Henderson]

That would be perfect!  Three.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Tuesday, January 07, 2014 6:56 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Something easy

How many do you need to feed? I have a recipe in mind, but as written it
feeds three.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Will Henderson
 Sent: Tuesday, January 07, 2014 3:23 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Something easy
 
 Hi there,
 
 
 
 I hope I can get some assistance.  I need a recipe for something easy 
 yet good that I could make in the crock pot.  I'm having company in a 
 few days and need to prepare a meal for dinner but have limited 
 cooking experience.
 
 It would have to be either chicken or pork. I can get some ingredients 
 for sure.  I suppose I could also do something simple in the oven if 
 that would be just as easy.
 
 So, anything quick and easy would be great for this novice.
 
 Thanks!
 
 Will
 
 
 
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[CnD] Directions?

[Will Henderson]

Hi, I have a similar question.
I have one of the Stouffer's Lasagnas.  It's not the big huge one, and it's
not the single serve either.  I think this can feed around 4 people.  I
forgot the instructions on how to bake it.
Does someone know what I can do?
Maybe I should just learn to make lasagna, huh?  grin
Will


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Re: [CnD] a good comparison - Re: Ribs, Messy Hands

[Will Henderson]

This is good to know.  I never knew if it was really appropriate or whatever
to just eat corn that way.  I always thought so, and nobody told me
otherwise, but then I began getting more self sonscious with this sort of
thing.

Something some other friends do is they eat their pizza with a fork and
knife, and I had no idea pizza was eaten that way either.  I have a hard
time doing it that way.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Monday, September 09, 2013 9:01 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] a good comparison - Re: Ribs, Messy Hands

Cutting corn off the cob and then eating it instead of eating it off the cob
is like stripping the meat from ribs or using utensils and eating it rather
than just gnawing it off the bone.  In both cases, the hands are just made
for this sort of pleasure.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Jude DaShiell jdash...@shellworld.net
To: cookinginthedark@acbradio.org
Sent: Monday, September 09, 2013 5:09 AM
Subject: Re: [CnD] Ribs, Messy Hands
Finally, eating from the bone with the hands is a completely
 different experience than with utensils on a taste level. 

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Re: [CnD] Ribs, Messy Hands

[Will Henderson]

This does bring up an interesting question.

Ever since I was a kid, I always was taught not to get my hands dirty or to
avoid getting messy because I had to feel what I was doing.  And, now that
I'm not a kid any more, I'm learning that I can't always avoid that.
So, why are we blind people so discouraged from getting our hands messy and
such and how do we actually get past that now and do our thing.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Sunday, September 08, 2013 7:40 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Ribs, Messy Ribs!

There isn't, but aren't they finger lickin' good?  Oh, that was Kentucky
Fried Chicken, before the name was changed to KFC.  (grin)

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Sandy warren.san...@sbcglobal.net
To: cookinginthedark@acbradio.org
Sent: Sunday, September 08, 2013 1:50 AM
Subject: [CnD] Ribs, Messy Ribs!


I guess we do it 'cause we feel our fingers are getting way way too messy
 and gunky, and want to clean up a bit! Nothing wrong with that! Smile!

 Courage is Fear that has said its prayers.


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Charles Rivard
 Sent: Saturday, September 07, 2013 10:57 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] ribs - Re: how do you build a hot-dog? - Re: HOTDOG
 CHILLY


 Speaking of ribs, it's a personal thing, but I find this odd.  People eat
 barbecued ribs and get sauce all over their fingers.  Then, they wipe 
 their
 fingers with a napkin or something, and then they eat more ribs and go
 through the process all over again.  Isn't that a waste?  Why not eat the
 meal and then wipe the fingers once instead of several times during the
 meal?

 ---
 Shepherds are the best beasts, but Labs are a close second.
 - Original Message - 
 From: Mike and jean mjs1...@sc.rr.com
 To: cookinginthedark@acbradio.org
 Sent: Saturday, September 07, 2013 4:31 AM
 Subject: Re: [CnD] ribs - Re: how do you build a hot-dog? - Re: HOTDOG
 CHILLY


 If you don't need a quarter of a roll of paper towels after eating ribs,
 you
 didn't have enough sauce on the ribs.  Mike

 Exercise Daily
 Walk with God
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Charles Rivard
 Sent: Friday, September 06, 2013 6:20 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] ribs - Re: how do you build a hot-dog? - Re: HOTDOG CHILLY

 Eating barbecued ribs with a fork?  Not getting messy fingers?  That's
 sacrilege!  That would be like eating potato chips and not getting salty
 fingers or lips!  Eesh!!  Some foods are just meant to be messy, and ribs
 is

 a prime example!  (grin)


 --
 If guns kill people, writing implements cause grammatical and spelling
 errors!
 - Original Message - 
 From: Benjamin Olson silverbo...@me.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, September 06, 2013 12:19 PM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


I don't know how... YOU... make ribs, but when I do, the meat usually
falls

off the bone. At which point, I simply use a fork and eat them. I don't
get

messy at all, with ribs, or with hotdogs, and yet all the food I eat is
really yummy.
 Welcome to the mailing list Will, it is great that you are venturing 
 more
 into the culinary world. While I try not to make a mess, it is part of
 the

 job, so I have learned to accept that. When I do make a mess, I know 
 that
 I can clean it up, and everything will be just right.
 I also love hot dogs, with ketchup and relish, especially the quater
 pound

 all-beef dogs.

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Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

[Will Henderson]

Well, you're right.
Oh, and I forgot that I put relish on one of the hot dogs as well.

I will be needing to do this more and working on doing better jobs of
spreading and such.

But, you're right about the ribs as well!


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, September 06, 2013 12:42 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

Messy fingers mean tasty results.  If you don't believe it, here's a
challenge for you:  Do you like barbecued ribs?  Do you get messy fingers
when eating them?  (grin)

--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message -
From: Will Henderson will.henderson...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, September 06, 2013 2:34 AM
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 Hello everyone,

 I just wanted to let you guys know that I decided to put into use 
 these ideas that you have begun giving me regarding doing more and 
 trying more for myself regarding the food and such.

 I was hungry and made myself make a couple of hot dogs for myself and 
 actually build them or put stuff on them.
 I did build the hot dogs, but I have to say they were definitely 
 messy.  I made myself put plenty of mustard and katsup for taste, 
 because sometimes the katsup I'd put on them would barely be any.
 I think I'd overdone the squeezing, but I tried spreading it out or 
 evening it out.
 No way I couldn't go without getting my fingers messy.
 I definitely ate the hot dogs though.


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Charles Rivard
 Sent: Sunday, September 01, 2013 10:58 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

 Practice and experimentation.  I never really thought about it.  I 
 don't put a lot on my hot-dogs, either, but that's because I'm more of 
 a meat eater, and that's what I want to stand out.  Hot-dogs right out 
 of a meat smoker are really great.  If you know how much relish you 
 like, measure it with a spoon, plop it in the center, then try to 
 spread it evenly with the spoon.
 Or maybe drag the squeeze bottle of ketchup or mustard along as you 
 squeeze.

 HTH.

 --
 If guns kill people, writing implements cause grammatical and spelling 
 errors!
 - Original Message -
 From: Will Henderson will.henderson...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Sunday, September 01, 2013 1:55 PM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 This is good to know.  I enjoy a good hot dog, but I've found myself 
 incredibly conservative when it comes to putting anything on 
 it...making a mess or soggy bread.
 Do you have any good tips or techniques for adding condiments and such?


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Charles Rivard
 Sent: Saturday, August 31, 2013 1:50 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

 That's another reason why I don't do it.  I hate soggy bread!

 --
 If guns kill people, writing implements cause grammatical and 
 spelling errors!
 - Original Message -
 From: Sandy warren.san...@sbcglobal.net
 To: cookinginthedark@acbradio.org
 Sent: Saturday, August 31, 2013 3:49 AM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 Also, putting the condiments and chili in the bottom of the bun 
 would make it soggy.

 Courage is Fear that has said its prayers.


 -Original Message-
 From: Cookinginthedark 
 [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Charles Rivard
 Sent: Tuesday, August 27, 2013 2:07 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 This brings up another topic, so I changed the subject line accordingly.
 Here's the topic to discuss if you choose:

 When building a hot-dog, do you put the wiener into the open bun, 
 and then add the condiments?  Or do you put the condiments into the 
 open bun and then

 put the wiener on top?

 I put the wiener into the bun, and then add the condiments.  This 
 way, not only does the wiener fit better into the bun, but I know 
 how much condiment I can add without making a mess.

 --
 If guns kill people, writing implements cause grammatical and 
 spelling errors!
 - Original Message -
 From: Mike and jean mjs1...@sc.rr.com
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, August 27, 2013 11:16 AM
 Subject: Re: [CnD] HOTDOG CHILLY


 The hot dogs go onto a bun and the chili then goes on the hot dog.
 Mike

 Exercise Daily
 Walk with God

 -Original Message-
 From: Cookinginthedark
 [mailto:cookinginthedark-boun...@acbradio.org

Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

[Will Henderson]

Wow.  That sounds good, except for the sour kraut.
Great ideas though!


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, September 06, 2013 1:06 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

Once in a while, I really relish a good smoked Polish sausage on a bun,
topped with relish and spicy brown mustard, or with sour kraut and shredded
extra sharp cheddar cheese!

--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message -
From: Will Henderson will.henderson...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, September 06, 2013 2:46 AM
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 Well, you're right.
 Oh, and I forgot that I put relish on one of the hot dogs as well.

 I will be needing to do this more and working on doing better jobs of 
 spreading and such.

 But, you're right about the ribs as well!


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Charles Rivard
 Sent: Friday, September 06, 2013 12:42 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

 Messy fingers mean tasty results.  If you don't believe it, here's a 
 challenge for you:  Do you like barbecued ribs?  Do you get messy 
 fingers when eating them?  (grin)

 --
 If guns kill people, writing implements cause grammatical and spelling 
 errors!
 - Original Message -
 From: Will Henderson will.henderson...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, September 06, 2013 2:34 AM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 Hello everyone,

 I just wanted to let you guys know that I decided to put into use 
 these ideas that you have begun giving me regarding doing more and 
 trying more for myself regarding the food and such.

 I was hungry and made myself make a couple of hot dogs for myself and 
 actually build them or put stuff on them.
 I did build the hot dogs, but I have to say they were definitely 
 messy.  I made myself put plenty of mustard and katsup for taste, 
 because sometimes the katsup I'd put on them would barely be any.
 I think I'd overdone the squeezing, but I tried spreading it out or 
 evening it out.
 No way I couldn't go without getting my fingers messy.
 I definitely ate the hot dogs though.


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Charles Rivard
 Sent: Sunday, September 01, 2013 10:58 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

 Practice and experimentation.  I never really thought about it.  I 
 don't put a lot on my hot-dogs, either, but that's because I'm more 
 of a meat eater, and that's what I want to stand out.  Hot-dogs right 
 out of a meat smoker are really great.  If you know how much relish 
 you like, measure it with a spoon, plop it in the center, then try to 
 spread it evenly with the spoon.
 Or maybe drag the squeeze bottle of ketchup or mustard along as you 
 squeeze.

 HTH.

 --
 If guns kill people, writing implements cause grammatical and 
 spelling errors!
 - Original Message -
 From: Will Henderson will.henderson...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Sunday, September 01, 2013 1:55 PM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 This is good to know.  I enjoy a good hot dog, but I've found myself 
 incredibly conservative when it comes to putting anything on 
 it...making a mess or soggy bread.
 Do you have any good tips or techniques for adding condiments and such?


 -Original Message-
 From: Cookinginthedark 
 [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Charles Rivard
 Sent: Saturday, August 31, 2013 1:50 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

 That's another reason why I don't do it.  I hate soggy bread!

 --
 If guns kill people, writing implements cause grammatical and 
 spelling errors!
 - Original Message -
 From: Sandy warren.san...@sbcglobal.net
 To: cookinginthedark@acbradio.org
 Sent: Saturday, August 31, 2013 3:49 AM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 Also, putting the condiments and chili in the bottom of the bun 
 would make it soggy.

 Courage is Fear that has said its prayers.


 -Original Message-
 From: Cookinginthedark
 [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Charles Rivard
 Sent: Tuesday, August 27, 2013 2:07 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 This brings up another topic, so I changed the subject line 
 accordingly.
 Here's the topic to discuss if you choose

Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

[Will Henderson]

Do they make those?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Curtis Delzer
Sent: Friday, September 06, 2013 9:42 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

what about those hot dog buns with a track for all the fixins' :)


Curtis Delzer.
HS.

K 6 V F O
San Bernardino, CA.

cur...@calweb.com

skype: curtis1014


On Fri, 6 Sep 2013 00:46:59 -0700
Will Henderson will.henderson...@gmail.com wrote:

 Well, you're right.
 Oh, and I forgot that I put relish on one of the hot dogs as well.
 
 I will be needing to do this more and working on doing better jobs of 
 spreading and such.
 
 But, you're right about the ribs as well!
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Charles Rivard
 Sent: Friday, September 06, 2013 12:42 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
 Messy fingers mean tasty results.  If you don't believe it, here's a 
 challenge for you:  Do you like barbecued ribs?  Do you get messy 
 fingers when eating them?  (grin)
 
 --
 If guns kill people, writing implements cause grammatical and spelling 
 errors!
 - Original Message -
 From: Will Henderson will.henderson...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, September 06, 2013 2:34 AM
 Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
 
  Hello everyone,
 
  I just wanted to let you guys know that I decided to put into use 
  these ideas that you have begun giving me regarding doing more and 
  trying more for myself regarding the food and such.
 
  I was hungry and made myself make a couple of hot dogs for myself 
  and actually build them or put stuff on them.
  I did build the hot dogs, but I have to say they were definitely 
  messy.  I made myself put plenty of mustard and katsup for taste, 
  because sometimes the katsup I'd put on them would barely be any.
  I think I'd overdone the squeezing, but I tried spreading it out or 
  evening it out.
  No way I couldn't go without getting my fingers messy.
  I definitely ate the hot dogs though.
 
 
  -Original Message-
  From: Cookinginthedark 
  [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Charles Rivard
  Sent: Sunday, September 01, 2013 10:58 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
  Practice and experimentation.  I never really thought about it.  I 
  don't put a lot on my hot-dogs, either, but that's because I'm more 
  of a meat eater, and that's what I want to stand out.  Hot-dogs 
  right out of a meat smoker are really great.  If you know how much 
  relish you like, measure it with a spoon, plop it in the center, 
  then try to spread it evenly with the spoon.
  Or maybe drag the squeeze bottle of ketchup or mustard along as you 
  squeeze.
 
  HTH.
 
  --
  If guns kill people, writing implements cause grammatical and 
  spelling errors!
  - Original Message -
  From: Will Henderson will.henderson...@gmail.com
  To: cookinginthedark@acbradio.org
  Sent: Sunday, September 01, 2013 1:55 PM
  Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
 
  This is good to know.  I enjoy a good hot dog, but I've found 
  myself incredibly conservative when it comes to putting anything on 
  it...making a mess or soggy bread.
  Do you have any good tips or techniques for adding condiments and such?
 
 
  -Original Message-
  From: Cookinginthedark 
  [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Charles Rivard
  Sent: Saturday, August 31, 2013 1:50 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
  That's another reason why I don't do it.  I hate soggy bread!
 
  --
  If guns kill people, writing implements cause grammatical and 
  spelling errors!
  - Original Message -
  From: Sandy warren.san...@sbcglobal.net
  To: cookinginthedark@acbradio.org
  Sent: Saturday, August 31, 2013 3:49 AM
  Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
 
  Also, putting the condiments and chili in the bottom of the bun 
  would make it soggy.
 
  Courage is Fear that has said its prayers.
 
 
  -Original Message-
  From: Cookinginthedark
  [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Charles Rivard
  Sent: Tuesday, August 27, 2013 2:07 PM
  To: cookinginthedark@acbradio.org
  Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
 
 
  This brings up another topic, so I changed the subject line
accordingly.
  Here's the topic to discuss if you choose:
 
  When building a hot-dog, do you put the wiener into the open bun, 
  and then add the condiments?  Or do you put the condiments into 
  the open bun and then
 
  put the wiener on top

Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

[Will Henderson]

This is good to know.  I enjoy a good hot dog, but I've found myself
incredibly conservative when it comes to putting anything on it...making a
mess or soggy bread.
Do you have any good tips or techniques for adding condiments and such?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Saturday, August 31, 2013 1:50 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY

That's another reason why I don't do it.  I hate soggy bread!

--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message -
From: Sandy warren.san...@sbcglobal.net
To: cookinginthedark@acbradio.org
Sent: Saturday, August 31, 2013 3:49 AM
Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 Also, putting the condiments and chili in the bottom of the bun would 
 make it soggy.

 Courage is Fear that has said its prayers.


 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Charles Rivard
 Sent: Tuesday, August 27, 2013 2:07 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY


 This brings up another topic, so I changed the subject line accordingly.
 Here's the topic to discuss if you choose:

 When building a hot-dog, do you put the wiener into the open bun, and 
 then add the condiments?  Or do you put the condiments into the open 
 bun and then

 put the wiener on top?

 I put the wiener into the bun, and then add the condiments.  This way, 
 not only does the wiener fit better into the bun, but I know how much 
 condiment I can add without making a mess.

 --
 If guns kill people, writing implements cause grammatical and spelling 
 errors!
 - Original Message -
 From: Mike and jean mjs1...@sc.rr.com
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, August 27, 2013 11:16 AM
 Subject: Re: [CnD] HOTDOG CHILLY


 The hot dogs go onto a bun and the chili then goes on the hot dog.  
 Mike

 Exercise Daily
 Walk with God

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Benjamin Olson
 Sent: Tuesday, August 27, 2013 11:21 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] HOTDOG CHILLY

 For this recipe, where do the hotdogs come in?
 How many does it need?

 On Aug 27, 2013, at 4:10 AM, Mike and jean mjs1...@sc.rr.com wrote:

 2 pounds ground beef
 1 and one-half cups ketchup
 1 tablespoon prepared mustard
 one tablespoon chilly powder

 Brown ground beef and drain fat.  Add mustard, ketchup, and chilly 
 powder.
 Stir.  Bring to boil and simmer 15 to 20 minutes.  Serves 25 to 30 
 hotdog weiners.

 Exercise Daily
 Walk with God

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Re: [CnD] Appearance of Microwave Baked Goods

[Will Henderson]

I think you're right about this whole appearance thing.
I think that's why I'm probably more self-conscious than what I should be
when I'm around sighted people in the kitchen.  Because of that, I've been
hesitant about doing stuff around them, even the simplest things which is
not a good thing.
I'm learning, by this list's members, that I really need to do more and try
more things.
Will


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Thursday, August 29, 2013 7:27 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Appearance of Microwave Baked Goods

If you've been doing it for a few years with no complaints, why worry? 
We've got enough things to worry about in life as it is.  No need to add
imaginary problems.

--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message -
From: Lisa Belville lisa...@frontier.com
To: cookinginthedark@acbradio.org
Sent: Thursday, August 29, 2013 11:48 AM
Subject: [CnD] Appearance of Microwave Baked Goods


 Hi, all.

 I was browsing my old CND folder and found this site for microwave 
 cake recipes.

 The first thing this site says is that microwave cakes don't always 
 look the same as oven baked cakes.  I understand how microwaves and 
 ovens cook and know that no microwave is ever going to give you a nice
brown topping.
 But. . . if I make a chocolate cake and frost it or do a spice Bundt 
 cake and use a powdered sugar covering how different would it look as 
 compared to an oven baked cake?  I've used mine to do cakes for a 
 couple of years now and no one has mentioned. ..  even under their 
 breath, that the cake looks different, and I come from a pretty 
 outspoken family.  Now I'm a bit paranoid.

 The site the info came from is: 
 http://www.allbakingrecipes.com/baking-recipes/microwave-cakes-bakes/m
 icrowave-cakes-bakes.php

 Lisa


 Lisa Belville
 lisa...@frontier.com
 missktlab1...@frontier.com
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[CnD] Any good spreads?

[Will Henderson]

Hi there,

 

I know that a few weeks ago, I began my posts with a question dealing with
good techniques for spreading.  I hope you don't mind some further
questions.

I have to admit that I'm going to give this spreading thing another try
again, because I wasn't doing so well for a bit.  I think I was getting to
the point where I figured it was easier to just have things plain, without
any type of spread just because it was easier to do.  However, that
shouldn't have to be that way and if I'm with friends, which I usually am,
we all get together and things like sandwiches and toast for breakfast are
common things.  In fact, there was one instance where my friend asked if I'd
help prepare the toast for breakfast and I did something to get out of it.  

 

So, here are questions.  First, is there a good method of getting stuff on
to the knife, or enough to bring to the bread?  What if it's kind of hard
butter?  Do you place a glob and then try and smooth it out?  

 

Now, that's for toast, but what about other things for sandwiches.  I tried
squeezing some ketchup on to a simple hot dog and only later realized, while
eating, that I didn't get very much on it at all.  Another time, I got way
too much of something else.  Any good recommendations for doing that kind of
thing?

And, do you have any good recipes that almost require practicing this kind
of thing?

 

Oh yeah.  One more thing.  What do we do about rolls or biscuits and such?  

 

Oh yeah, if we're talking about recipes and such, do you folks make or enjoy
using any good spreads?  I figure that if I need to practice, then I might
as well discover new things to practice with.

Thanks for your help again.

 

Will

 

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Re: [CnD] need a recipee for a meat loaf

[Will Henderson]

Oh cool.  I'd also love to make another meat loaf.  My first was successful
but pretty small.  


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Monday, April 01, 2013 5:11 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] need a recipee for a meat loaf

I would suggest that a little beef burger be added to the mix. Now are you
looking conventional oven or crockpot?
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, April 01, 2013 8:00 AM
Subject: [CnD] need a recipee for a meat loaf


I have a pound of Italian Sausage and someone suggested making a meat 
loaf  with it.  Does anyone have a recipe using it?



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Re: [CnD] Bread Lessons From Henry

[Will Henderson]

Oh wow.  This looks interesting.

Who is Henry?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead
Sent: Monday, March 18, 2013 4:40 AM
To: cooking-in-the-dark
Subject: [CnD] Bread Lessons From Henry

Bread Lessons From Henry

Hi,
I have sent these bread lessons to this list before, but I am sure, there
are many who have not yet seen them.
These came from the mind of a good, departed friend, wesley Pitts.
He references FIDO, that was back in the old days, before we had the
internet as we now know it.
We also had a mutual friend who put Squid in anything, so, the reference.
Enjoy Wesley'S humor, but realize, the old cowboy knew what he was doing.
Henry

Title: Bread  Lessons
From: Wesley PittsDate: 13 Jan 94

Food historians tell us that bread was first discovered on a supermarket
shelf in Rye, New York, in the mid 1950's.  Named for the city of its
discovery, it was called Rye Bread.

A different flavor of bread was found about the same time in White Plains,
N.Y.called White Plains Bread, the name was eventually shortened to
White Bread which is what we call it to this very day.

Other types of bread appeared in Whole Wheat, Kansas... Sourdough, Alaska...
Pumpernickel, Germany, and various cities in France.

  Modern store bought bread, as we know it today, is generally cut into
slices...
this development came about because someone discovered that it was difficult
to insert a whole loaf of bread into a toaster.  This gave rise to the
popular expression That's the neatest thing since sliced bread!

Toasted bread is a fairly recent development, originating, of course, in
Texas in the 1970's.  Texas Toast is regular toast with a thyroid problem.
The French picked up on this idea and ran with it, but, as we all know,
French Toast isn't really toast at all, but what can you expect from a
nation that eats garden slugs for dinner.
Bread has always been associated with poverty.  Poor folks.  Hence we have
the phrases I knead dough...I want more bread...etc
Well, let's cut to the chase... this ol' cowboy is going to teach all y'all
who don't own bread makin' machines, how to make a perfect loaf of home made
bread...

Sign up for the class, we're gonna start out with the BASICS and then we'll
get fancy.

Anyone interested?

P.S. Go buy some flour and some yeast, that's all y'all need for lesson one.
(In which the neophytes make their first REAL loaf of bread).
  Y'all still with me, li'l buckaroos?  Okay, here we go...
Just remember, it's not the finished product that counts (yet), it's the
fact that we're all a'havin' a little fun here.  And we're gonna get our
hands a li'l messy in the process, but after it's all done, y'all can thumb
your nose at all them Yuppies with their fancy dan Porches and Well Built
bread makin'
gadgets.

  If the bread turns out OK, well, go ahead and serve it, and if something
goes wrong, well, the dawg might eat it.  If Fido or Rex turns up his nose,
you better go back to lesson one, or join the water cooking echo.

  Remember, the ol' Cowboy is right here with you, and I'm gonna be makin' a
loaf of bread right along with you, so read this 'un real slow. do what
I do, when I tell you to do it, you'll be OK.  Trust me. :)

  Step One:  Go wash the dishes.

  OK, while I'm doing the dishes, this is a real good time for you to go
check your pantry, just to make sure you have everything we're gonna' 
need...
you need flour and yeast.  Easy as that.  I'm assuming you have some water
handy.

For now, all  purpose flour will work.  We'll get fancy later.
Yeast? I'd use one package of Fleishmann's (you know, the stuff that comes
in the yellow and red package)... now's your chance to run to the 7 - 11...
hurry!

* ONE HOUR LATER * Dishes are done. Never said I was *fast*...

Here's what I want you to do... this recipe will make ONE loaf of bread...
once we get this down pat, we'll worry about making two or  three at a
time...

  Put THREE cups of flour, your package of yeast, and 1 1/4 cups of HOT tap
water into a mixing bowl.  By hot, I mean 110  to 130 degrees F. Normal HOT
tap water should be about 110 degrees.  This'll work. Now, take a mixer, and
mix this goop SLOWLY for about three minutes. It   should start to look like
something we're gonna call dough.

This is where it starts to get fun.  At this point, I'm gonna allow you to
add more flour/water to your mixture until *YOU* feel it's right. Oh, the
joys of baking!!  (Don't get carried away here, Gomer!)

Now we have to knead the dough.  This is a VERY important step, no
short-cuts allowed here!  Trust me!  To knead is to bang, crash, beat to a
pulp, mutilate, pretend it's your mother-in-law, smash, and otherwise do
really nasty things to your mess.  Do NOT take a second less than ten
minutes doing this.  I could give you a technical explaination of what
you're doing here, breaking down the gluten, etc., but it's more 

[CnD] Meat loaf success

[Will Henderson]

Well, I wanted to let you know that I ended up making the meat loaf, and it
came out pretty good.  I'd never made one before, but I think I'll be able
to do it again.  I appreciate the encouragement and the push to do it!

 

Will

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Re: [CnD] Meat loaf success

[Will Henderson]

Yeah.  I would have made it bigger or done the recipe that called for both
ground beef and sausage.  This one was very very simple, which was fine
because I wasn't sure regarding what I was doing.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson
Sent: Sunday, March 17, 2013 4:25 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Meat loaf success

I'm glad to hear your meatloaf came out pretty good.
Congratulations on your success.
Anything you would do different next time?
Thanks for sharing.
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Re: [CnD] Burgers for the grill

[Will Henderson]

Wow.  Those sound very good.  I have a Foreman grill.  
I worry about the liquid smike and putting way too much in.  smile


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, March 15, 2013 8:13 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Burgers for the grill

great, big, burgers

2 pounds of ground beef or your favorite meat.
2 teaspoons of each of the following: black pepper, ground garlic.
1 tablespoon of barbecue sauce.
about 8 drops of liquid smoke.

Spray the grill with nonstick cooking spray.  If an outdoor grill is used,
if electric or gas, set it to high.  If on a charcoal grill, set the grill
about 4 inches from the flame, or set a George Foreman grill on high after
coating it with nonstick cooking spray.

Mix the barbecue sauce and meat thoroughly.  Form into 4 equal patties that
are about an inch thick.  Combine the other spices and sprinkle them on both
sides of all of the patties.  On the George Formann grill, grill them for
about 6 minutes if you like them rare, 7 for medium or 8 if you like them
well done.  Cook on each side on the outdoor grill for that time, then turn
them and cook them for that time minus 2 minutes.  For a really good burger,
if you have an electric meat smoker, smoke them for 45 minutes.  No need to
turn.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: kerry Friddell zero_hero...@sbcglobal.net
To: cookinginthedark@acbradio.org
Sent: Friday, March 15, 2013 8:36 PM
Subject: [CnD] Burgers for the grill


I would appreciate having your favorite and best recipe for burgers for the

outside grill. Thanks very much, Kerry
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Re: [CnD] meat loaf comment and recipe

[Will Henderson]

Thanks.  I've been looking forward to trying making one now for a couple of
weeks and will do it.  I can now see that mixing it wouldn't probably happen
any other way.
So, I guess it's time I get my hands dirty, preparing something I've wanted
to make.
We'll see how it goes.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan
Sent: Tuesday, March 12, 2013 2:34 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] meat loaf comment and recipe

The hands are best and use a bowl that's larger than you think you need.
Like a large mixing bowl you'd mix a cake in.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of MamaPeach
Sent: Tuesday, March 12, 2013 2:21 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] meat loaf comment and recipe


Meat loaf is normally mixed by using the hands.

-Original Message-
From: Dena Polston
Sent: Tuesday, March 12, 2013 2:05 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] meat loaf comment and recipe

On 2/17/13, Will Henderson will.henderson...@gmail.com wrote:
 Good morning,



 I'm looking forward to trying different things now and one of those 
 things today is that I thought of making meat loaf.  I've not done it 
 before but it doesn't look too hard.

 First, does anyone have any good recipes because I heard that 
 sometimes people use both sausage and ground beef.

 Also, when it comes to meat loaf, what's a good way of mixing 
 everything without getting too messy or getting everywhere.  It seems 
 pretty heavy to mix ground beef with a normal spoon but is that the 
 best way?



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I mix everything in a big bowl with my hands.

1 lb. hamburger
1 tsp. House Seasoning (garlic powder, black pepper and salt mix) 1 medium
onion, chopped 1 medium green pepper, chopped 1 cup grated cheddar cheese 2
tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup crushed crackers
(recommended, Ritz) 1 tsp. seasoned salt 2 slices white bread sauce recipe
follows

Preheat oven to 350 dg. F. Mix all of the ingredients together, except the
bread slices and sauce. Shape into a loaf. Line a 1-1/2 qt. loaf pan with
the bread slices. Place meat loaf on top. Bake loaf for 45 minutes. The
bread absorbs the grease and should be discarded after loaf is removed from
oven.

Sauce:

1 (10.75 oz.) can cream of mushroom soup
1 cup milk
1-1/2 cups grated cheddar cheese
chopped onion, optional
1 bunch fresh parsley leaves, chopped, optional Heat soup and milk over
medium heat; add the cheese. Add the chopped onions and parsley to the
sauce, if desired. Pour the sauce over the meat loaf or pass at the table.
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Re: [CnD] Cornbread

[Will Henderson]

Oh my goodness!  This sounds absolutely wonderful.  I've never made this
before but think I could probably do it.
Thanks, RJ.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Monday, March 04, 2013 4:55 PM
To: citd
Subject: [CnD] Cornbread

Cornbread

1 cup all purpose flour
1 cup of corn meal (yellow)
2 tablespoon of baking powder
1 package stevia
Mix well, I use a whiz
add a couple tablespoon of olive oil
1 cup milk
1 egg.
Use can add a little salt if you must.

Mix into a batter
Pour in 8 inch cast iron skillet, That is what I use any way.



Bake at 400 f degrees for about 25 minutes.
While hot spread some honey over the top and than rub real true butter over
the honey. Let set a few minutes and have a big bowl of chili to go with it
and enjoy.
RJ 

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[CnD] good mixing

[Will Henderson]

Good morning,

 

I'm looking forward to trying different things now and one of those things
today is that I thought of making meat loaf.  I've not done it before but it
doesn't look too hard.

First, does anyone have any good recipes because I heard that sometimes
people use both sausage and ground beef.

Also, when it comes to meat loaf, what's a good way of mixing everything
without getting too messy or getting everywhere.  It seems pretty heavy to
mix ground beef with a normal spoon but is that the best way?

 

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Re: [CnD] Better techniques for spreading

[Will Henderson]

Well, I'll give that a try.
I guess I just wanted to be somewhat co shire with sighted friends around.
I want to be able to help in things as well.  I know that if I'm the one
making my own sandwich or whatever, then I either limit or don't really use
the things like ketchup or whatever.  
I just don't want my friends to think that I can't do this kind of stuff.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Sunday, February 17, 2013 6:05 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Better techniques for spreading

When using a squeeze bottle for mayo or ketchup I put a glob of it on one
bun or piece of bread then slap the other one on it and move them around to
distribute it on both.
Butter, when soft, is fairly easy to spread in a single swipe on the bread.
Cold stuff that isn't whipped is much harder, and I've been known to melt it
in the microwave and then brush it on, which also doesn't tear up the bread,
which hard cold butter can do.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Will Henderson
Sent: Saturday, February 16, 2013 11:07 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Better techniques for spreading

Hi,

 

Again, this may seem like a weird question but I need to find a better way.

Does anyone have good techniques for a totally blind person to spread things
like butter on toast or some kind of thing on bread?  I'm trying not to get
my fingers involved, especially when I'm around other sighted people.  I was
in a situation where we were all helping with breakfast, and they asked if I
wanted to toast and butter the bread.  I toasted it but someone else
buttered it.

What about things like mustard on sandwiches or ketchup on burgers when we
use the squeeze bottles?  And, what are good ways to practice?

Thanks!

Will

 

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Re: [CnD] Better techniques for spreading

[Will Henderson]

Thanks very much for that.  I appreciate it.
I will keep this in mind when I try again.  I guess I don't care in my own
kitchen.  I began thinking about it when I was spending time with people on
a weekend trip, and we all shared a kitchen.
I guess there are just some things blind people do that are a little
different.
I will need opportunities to practice and get my confidence up though.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Tom dickhoner
Sent: Sunday, February 17, 2013 4:34 AM
To: cookinginthedark@acbradio.org
Subject: 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
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Re: [CnD] good mixing

[Will Henderson]

Thanks for that!  I was not able to do that today after all.  I hope to do
more tomorrow.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall
Sent: Sunday, February 17, 2013 11:43 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] good mixing

Use your hands. Generally, meat loaf includes an egg or two, ground beef,
and breadcrumbs, plus whatever else your recipe calls for, and the best way
I know to get everything combined is, literally, by hand. Also, the more you
work it, the better; I don't think you can over-work meatloaf. Put sandwich
bags or plastic gloves on your hands if you must, but you'll best know when
everything is throughly mixed in when you use your hands instead of a spoon
or anything else. Plenty of sighted people do this as well, as there is no
substitute for hands when mixing such a large amount of very heavy
ingredients. Have fun cooking!
On Feb 17, 2013, at 2:28 PM, Will Henderson will.henderson...@gmail.com
wrote:

 Good morning,
 
 
 
 I'm looking forward to trying different things now and one of those 
 things today is that I thought of making meat loaf.  I've not done it 
 before but it doesn't look too hard.
 
 First, does anyone have any good recipes because I heard that 
 sometimes people use both sausage and ground beef.
 
 Also, when it comes to meat loaf, what's a good way of mixing 
 everything without getting too messy or getting everywhere.  It seems 
 pretty heavy to mix ground beef with a normal spoon but is that the best
way?
 
 
 
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Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com



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[CnD] Introducing myself

[Will Henderson]

Hi.

I'm Will and I'm pretty new to cooking.  I am also totally blind.

I'm needing to learn to cook more than what I currently do and will have
many questions because there are things I'm unsure of what to do.

I hope my questions won't be too simple or out of line.

Will

 

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[CnD] Better techniques for spreading

[Will Henderson]

Hi,

 

Again, this may seem like a weird question but I need to find a better way.

Does anyone have good techniques for a totally blind person to spread things
like butter on toast or some kind of thing on bread?  I'm trying not to get
my fingers involved, especially when I'm around other sighted people.  I was
in a situation where we were all helping with breakfast, and they asked if I
wanted to toast and butter the bread.  I toasted it but someone else
buttered it.

What about things like mustard on sandwiches or ketchup on burgers when we
use the squeeze bottles?  And, what are good ways to practice?

Thanks!

Will

 

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