Re: [CnD] Toast in the toaster oven
Try setting your oven at 350 and toasting for six to eight minutes; of course, how long you toast it depends on the type of bread and its thickness. I'm assuming that you're using regular store-bought white bread. Brenda Mueller Sent from my iPhone > On Jan 20, 2018, at 12:25 PM, Cristóbal via Cookinginthedark > wrote: > > > Hello list, > > My toaster seems to be giving up the ghost. Toasting unevenly or not enough > or outright carbonating the bread. > > And because Im cheap and dont feel like buying another toaster, I thought > Id try out my toaster oven that I already have instead > > > So, my question is, how does one toast bread/eggos in the toaster oven? I > know each toaster oven can be different, but in general terms? I would > assume you use the toast option on the dial and what? Put it to 400º? > Generally how long do you leave the bread in? Five, six or seven minutes? > > I know I can experiment, but I thought Id ask around to get a basic idea > before maybe unnecessarily going through God knows how many slices of bread > or waffles. > > Thanks, > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, because I've never heard of them, and of course, I've never had them. There used to be a bug in certain systems that would make a subject appear as "No subject," and a reboot or reset for some devices fixed the problem; hope this helps. Brenda Mueller Sent from my iPhone > On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark > wrote: > > > I have posted this recipe before, but I changed the amount of cream cheeese > to 8 ounces, instead of 12 ounces, which is what my Mom said. I like them > better, since I made the change. Mom isn't hear now to correct my change. > LOLOLOL! > > > > MY MOM'S SAUERKRAUT BALLS > > Preheat the oven to 325 degrees. > > Two pounds of sage pork sausage, (cooked, browned, drained, and then > > Broken in to small pieces) > > 8 ounces of cream cheese, (softened) > > 1 TB milk > > one egg, (beaten) > > one large can or bag of sauerkraut, (drained and then cut into small > > pieces with kitchen scissors) > > Bread crumbs. > > While the sausage is still warm, add the cream cheese. Mix well, (I use my > > hands.) > > Then, add the beaten egg and milk. Add the sauerkraut. Mix well. . > > Use just enough bread crumbs to be able to form small balls. > > Place the balls in a large glass dish or ungreased cookie sheet. > > Bake at 325 degrees for 15 to 20 minutes. > > Mom brings these to family gatherings and we eat like pigs. > > I have made them too. Enjoy. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
Most of the time that's not a problem for me. After I've melted the butter in my pan, I just crack my egg over the center of the pan. If I'm frying more than one, then I crack one egg on one side and the second on the other. It's just a matter of putting the spatula in the pan against a side you didn't use and holding it straight up and down. Flaten it, and get one of the eggs on the spatula by sliding the spatula under it. If something happens, and I'm not sure where the egg went, a quick light touch or two would suffice to find it. I always have my plate as close to the pan as possible, so there's no nonsense about carrying the egg far on the spatula. Years ago about 30, I think, I used to have a spatula with little sides on its right and left edges. I lost it. The other possibility is to find a place that sells egg pans that are shallow, small frying pans. At the very least, find a smaller frying pans for your eggs. pay very close attention to holding the spatula level when your egg is on it as you move your egg to the very nearby plate. Brenda Mueller Sent from my iPhone > On Nov 17, 2017, at 6:00 PM, Cindy Simpson via Cookinginthedark > wrote: > > Hello Brenda or anyone else who can possibly answer, > I have tried the fried eggs in the pan with the lid over the top many times > with great success. But where I find I'm having difficulty is getting the > eggs out of the skillet and onto the bread in one piece. I use the largest > spatula I have for this task but still the eggs sometimes manage to fall > off the spatula between pan and buttered toast or bread, sometimes back > into the pan and sometimes on the counter top or stove top. Does anyone > have any possible fixes for this problem? I think if I knew a good way to > get fried egg from skillet to sandwich I'd make fried egg sandwiches all > the time, but I am deterred by my lack of ability to transfer egg to bread > or toast or plate or bagel or what have you. > Any help would be greatly appreciated, and thank you in advance. > Cindy Simpson > > > > On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Hello all, and a special hello to my dear friend Hellen. It's been a long >> time. Hope all is well? And to all a blessed Thanksgiving. Now back to >> the subject at hand. A long time ago I got this information on how to >> cook fried eggs. It's very simple. Just cut a large circle out of the >> center of any kind of bread you might like. Do not cut the edges. The >> egg stays in the center very nicely. And it almost toasts the bread. How >> ever, After reading some of these previous methods; I am thinking the >> easiest way out is to get ourselves some of these rings or silicone rings. >> Then again, you must wash these. Smile.Warm hugs Sue, >> >> -Original Message- >> From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@ >> acbradio.org] >> Sent: Friday, November 17, 2017 7:32 AM >> To: cookinginthedark@acbradio.org >> Cc: Helen Whitehead >> Subject: Re: [CnD] cooking eggs >> >> I bought my silicone rings at a dollar store. >> >> -Original Message- > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
I just melt down a bit of margarine to fry my eggs; no water is needed. I use a touch of salt when I serve them. My mom used to ad a dash of pepper to her salted eggs, but I prefer to skip the pepper. When I make fried egg sandwiches, I always butter my bread and use two eggs, yokes and all. I call them my two fisted sandwiches, because it's best to use both hands to pick up a sandwich and eat it. Brenda Mueller Sent from my iPhone > On Nov 17, 2017, at 8:08 AM, Helen Whitehead via Cookinginthedark > wrote: > > I haven't tried them yet. I would imagine though, you could probably use a > bit of water, or Pam cooking spray, in your pan, what ever you prefer. If I > ever try them, I'll let you know what I did. > > -Original Message- > From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Friday, November 17, 2017 7:45 AM > To: cookinginthedark@acbradio.org > Cc: Sandy > Subject: Re: [CnD] cooking eggs > > Do you have to grease them, and do you cover the pan or turn them? do you > use shortening or water in the pan when frying the eggs? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Helen Whitehead via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, November 17, 2017 6:35 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] cooking eggs > > I bought my silicone rings at a dollar store. > > -Original Message- > From: Portia Latieff Mason via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, November 16, 2017 8:29 PM > To: cookinginthedark@acbradio.org > Cc: Portia Latieff Mason > Subject: Re: [CnD] cooking eggs > > Hi there. Where can you find the rings you are speaking of? I have not > cooked eggs for that reason that I can never keep them together. > Portia > > -Original Message- > From: Nicole Massey via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, November 16, 2017 5:14 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] cooking eggs > > For those who like fried eggs, rings help a lot in keeping things under > control, especially for blind folks. Also look for a spatula with a round > form factor, as it'll get under the whole egg, not just the center. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, November 16, 2017 6:57 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] cooking eggs > > First of all there's no sin in breaking a yoke; some people even like their > eggs that way. There is nothing that requires you to flip an egg. Just put > a lid on the pan. > > If you insist on flipping, well, it's done very carefully and preferably > when you are more awake than I am when I'm making an early breakfast. > > Brenda Mueller > > > Sent from my iPhone > >> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: >> >> >> I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Request- Respect other people's inboxes
No, your message is fine, I think. Actually, in the forum welcome message the host of the forum encourages people not to overpost in one day. Otherwise people might become overwhelmed and not read all the recipes. Brenda Mueller Sent from my iPhone > On Nov 8, 2017, at 6:38 AM, The Bookworm via Cookinginthedark > wrote: > > > Morning everyone! > I don't post here but I do read this group's messages on occasion > whenever I am able to sit down and read recipes. > I have noticed that there are a couple of you who post message after > message after message. I know this is a group for sharing information > and assistance, but the constant spam messaging is getting to be too > much but I don't want to leave the group. > I know the topic has been brought up before and some of you do need a > gentle reminder to just respect other people's inboxes by not spamming > them. > > I apologize if this was out of place. > Jael > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Air Fryer Recipes website
Hopefully some recipes will come with the frier, and your question about chicken will be answered there. In addition isn't there a website where one could go for all kinds of printed materials that come with all kinds of appliances? I think someone mentioned such a site some years back. Brenda Mueller Sent from my iPhone > On Aug 2, 2017, at 5:47 PM, Debbie Deatherage via Cookinginthedark > wrote: > > We have ordered a small air fryer. Does anyone know how long to do chicken in? > > Sent from my iPhone > > On Jul 27, 2017, at 8:19 AM, gail johnson via Cookinginthedark > wrote: > > Air Fryer Recipes - Blogs & Forums > Air Fryer Recipes - Quick, Easy, and Delicious > air fryer | Emerils.com > > > I used the first two listed. > It seems everyone wants to sell you a book. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezer labels
I just get my slate and stylus, write on the unopened zip-lock bag, put whatever I was writing about inside the bag, press the air out, seal the bag, and put it in the freezer. Brenda Mueller Sent from my iPhone > On Jul 1, 2017, at 11:04 AM, Richard Kuzma via Cookinginthedark > wrote: > > > Good morning, > > I use pen friend labels. > > I stick one to a business card and then I laminated the business card with a > inexpensive laminator. > > It works great. > > You could do that with the id mate labels as well. > > I then clip it to the item with a metal binder clip or just put it in the > freezer bag with the item. > > They work pretty well. > > Also, if you have the software and capability you could print your own bar > code labels and put them on the business card and laminate them as well. > > Thus eliminating the need to buy your labels. > > Anyone interested in making their own barcode labels, > > Please let me know and I can help out. > > Rich > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Are There List Archives?
In the list guidelines it says that this list does not keep Archives. Brenda Mueller Sent from my iPhone > On Jun 23, 2017, at 11:20 AM, Dani Pagador via Cookinginthedark > wrote: > > > I forgot to ask ... are there list archives? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] iGrills?
Would someone consider describing this iGrill product? So you got it from somewhere and have opened the box. What do the things in there look like? How big are those things. How can those probes work in such high temperatures? Why won't this equipment equipment just blow up and add a whole new dimension to your cookout? Are there many blind cooks using iGrill? Again who makes it, and how long has this iGrill thermometer been out? About how much does it cost, and how often does one have to update it? Brenda Mueller Sent from my iPhone > On Apr 10, 2017, at 8:31 PM, desi noller via Cookinginthedark > wrote: > > Hi Charis and All, > > I got an iGrill mini for Christmas and still haven't used it yet! I even put > the App on my iPhone, but I'm not sure how to set up the App, or if there's > anything special I have to do. If you can give me any pointers, I would be > most grateful! Thanks so much in advance! > > Desi > > > > > - Original Message - > From: Charis Austin via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: Monday, April 10, 2017 4:05 pm > Subject: Re: [CnD] iGrills? > >> >> >> Hello Everyone: >> >> I have an iGrill mini and are very happy. I have used mine in the oven when >> cooking a roast. I like having the ability to tell when the meat is done as >> a backup to timing the food. >> >> Charis >> >> >> -Original Message- >> From: Carlos Taylor via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, April 10, 2017 4:31 PM >> To: cookinginthedark@acbradio.org >> Cc: Carlos Taylor >> Subject: Re: [CnD] iGrills? >> >> I failed to mention that I mainly use my iGrill when I'm smoking meat in my >> Masterbuilt electric smoker. In fact, I just smoked a turkey breast over >> the weekend and used the iGrill to monitor the cooking temperature to know >> when the meat reached 165 degrees. The iGrill can be used on an actual >> grill as well. The range of the bluetooth works quite well for my situation >> as my smoker is 60 to 80 feet from my house. I can go anywhere in my yard >> and still not lose connection. I can go inside my house and still get >> reception as long as I stay near the back of the house. Going to the front >> door causes the connection to drop. I really love having this little >> gadget. >> >>> On Apr 10, 2017, at 3:27 PM, Brenda Mueller via Cookinginthedark >>> wrote: >>> >>> For that matter who makes these iGrills, and what's the advantage of having >>> one? How accessible are they? I have never heard of such a thing. >>> >>> Brenda Mueller >>> >>> >>> >>> Sent from my iPhone >>> >>>> On Apr 10, 2017, at 3:13 PM, Deborah Barnes via Cookinginthedark >>>> wrote: >>>> >>>> What is an iGrill?]\\ >>>> >>>> Thanks, >>>> >>>> Deb B. >>>> >>>> -Original Message- >>>> From: Carlos Taylor via Cookinginthedark >>>> [mailto:cookinginthedark@acbradio.org] >>>> Sent: Monday, April 10, 2017 10:36 AM >>>> To: cookinginthedark@acbradio.org >>>> Cc: Carlos Taylor >>>> Subject: Re: [CnD] iGrills? >>>> >>>> I have the iGrill2 and have been very happy with it. It comes with 2 >>>> probes, but can take up to 4. I haven't had an overwhelming need to >>>> purchase 2 additional probes, but may do so soon just to have them. >>>>> On Apr 9, 2017, at 2:58 PM, Kimsan via Cookinginthedark >>>>> wrote: >>>>> >>>>> Hi, >>>>> >>>>> I'm looking to purchase an iGrill, but there are so many iGrills, it >>>>> would seem, so which would be the best one to purchase for >>>>> >>>>> grilling? >>>>> >>>>> We have the IGrill, iGrill 2, then come the minis. >>>>> >>>>> Thoughts are appreciated. >>>>> >>>>> >>>>> >>>>> Respectfully, >>>>> >>>>> Kimsan Song >>>>> >>>>> kimsans...@icloud.com >>>>> >>>>> >>>>> >>>>> ___ >>>>> Cookinginthedark mailing list >>>>> Cookinginthedark@acbradio.org >>>>>
Re: [CnD] iGrill
Oh, so this iGrill thing is a cooking thermometer that can be used for meat and such, and if it works with smart phones, it might be a good thing. Who makes it, and does one purchase iGrills in some kind of special cooking store? I'm not rushing out to buy one, but maybe someone here might benefit from such a thing. Brenda Mueller Sent from my iPhone > On Apr 10, 2017, at 7:37 PM, Jeanne Fike via Cookinginthedark > wrote: > > > Hi, > > Is there an equivalent of the iGrill for android phones? > > Jeanne > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] iGrills?
For that matter who makes these iGrills, and what's the advantage of having one? How accessible are they? I have never heard of such a thing. Brenda Mueller Sent from my iPhone > On Apr 10, 2017, at 3:13 PM, Deborah Barnes via Cookinginthedark > wrote: > > What is an iGrill?]\\ > > Thanks, > > Deb B. > > -Original Message- > From: Carlos Taylor via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, April 10, 2017 10:36 AM > To: cookinginthedark@acbradio.org > Cc: Carlos Taylor > Subject: Re: [CnD] iGrills? > > I have the iGrill2 and have been very happy with it. It comes with 2 probes, > but can take up to 4. I haven’t had an overwhelming need to purchase 2 > additional probes, but may do so soon just to have them. >> On Apr 9, 2017, at 2:58 PM, Kimsan via Cookinginthedark >> wrote: >> >> Hi, >> >> I'm looking to purchase an iGrill, but there are so many iGrills, it >> would seem, so which would be the best one to purchase for >> >> grilling? >> >> We have the IGrill, iGrill 2, then come the minis. >> >> Thoughts are appreciated. >> >> >> >> Respectfully, >> >> Kimsan Song >> >> kimsans...@icloud.com >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
Yeah, but how processed is that fresh cheese, and what's in it? I doubt that one could find unprocessed cheese in any store. Brenda Mueller Sent from my iPhone > On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark > wrote: > > LOL, well lately I like to use fresh parm. Just shred it and use it. > Smile > Sugar > > Be gentle and you can be bold; be frugal and you can be liberal; avoid > putting yourself before others and you can become a leader among men. > Lao Tzu > -Sugar > > > -Original Message- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 12:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: Re: [CnD] Sugar's Lasagna > > I heard in a cooking demonstration that parmesan cheese contains sawdust. > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Learning to boil water!
Well, he says he has never attempted to follow or read a recipe? Why not? Are there cookbooks online for beginners with very basic recipes that anyone who cooks knows how to prepare? Are there books that are better for blind readers online? If he purchased a crockpot, why hasn't he asked someone to read the literature that came with the crockpot? As for training, we need to know where he is and maybe how old he is. Before we give him instructions, it would be good to know what equipment he has: gas stove, electric, hot plate, etc. Which simple things does he want to learn to prepare first. I hope the guy is really a blind guy who wants to learn and not some poster who is playing around. After all as a blind kid I figured out a lot about cooking just by keeping my ears open and using my nose when I was in the kitchen while Mom was cooking, long before microwave even came on the market. Brenda Mueller Sent from my iPhone > On Jan 27, 2017, at 10:32 AM, Blaine Deutscher via Cookinginthedark > wrote: > > Hey there. > > Even though many of us can assist in technique we can't assist to much in > terms of gaining confidence. My suggestion, take a course through centres > like the National Federation of the Blind (NFB), not sure if the American > Council of the Blind (ACB) has a similar program. It's one thing to give > technique, but confidence is another. Just a suggestion. Deborah is right > though, you can tell when a pot is boiling by the steam coming out of the > top. Also, there are products available that will whistle and indicate when > the pot is boiling. For more products check out www.blindmicemegamall.com. > > Sent from my iPhone > >> On Jan 27, 2017, at 3:45 AM, Deborah Barnes via Cookinginthedark >> wrote: >> >> Hi Hector, >> >> Well, there are quite a number of folks on here that can surely help. Most >> of us had to start somewhere, and even though I'm an old lady, I remember >> when I didn't know how to boil water. > >> When using a crock pot, cooking on Low might help. The nice thing about a >> recipe is that it gives you some guidance to help you get started. Once you >> get some confidence in cooking, you may find that you don't really need that >> recipe, or you'll start to make changes to suit your personal tastes. >> >> Now about boiling water: one thing I will say is that when the water is >> boiling: if you put your hand over the pot, not on the pot, there will be a >> steady flow of steam when the water is boiling. > >> So what's the first thing you'd like to cook? >> >> Deb B. >> >> -Original Message- >> From: Hector Elias via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Friday, January 27, 2017 2:56 AM >> To: cookinginthedark@acbradio.org >> Cc: Hector Elias >> Subject: [CnD] Learning to boil water! >> >> Hi everyone: >> >> I'm a blind guy who is wanting to learn how to cook. I don't know much, when >> it comes to cooking. I am learning to boil water. I am looking for a way to >> begin. I recently bought a Crock-pot, but I burned the food. Any advise is >> greatly appreciated. I have never followed a recipe before, and there is >> many things I don't know. >> >> Please help. >> >> Thanks, >> >> Hector Elias >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade Bread
With all due respect this recipe is a bit too reliant on pictures for this forum; after all many of the cooks here are blind, so this post may need some work. I am blind, bake bread, and can safely ignore your reference to pictures, but what about the beginner who began this discussion? One other thing; when I was studying in Mexico, the Mexicans I lived with called that American store-bought bread Cardboard. Ah, but that cardboard fits into a toaster so nicely. Brenda Mueller Sent from my iPhone > On Jan 7, 2017, at 8:09 PM, Helen Whitehead via Cookinginthedark > wrote: > > > Homemade Bread > > Over the last year, I've gradually moved more and more towards making my > own food at home. There are several reasons for this: it tastes better, it > reduces > preservative intake, it's more nutritious, and it's often substantially > cheaper than what you find in the store. It does take time, but once you get > > used > to it, most food preparation doesn't take much more time than going to the > store, buying it, taking it home, popping it out of the package, and > following > the directions. > > Breadmaking is a prime example of this phenomenon. Homemade bread is > substantially tastier than store-purchased bread, isn't laden with > preservatives, > is very inexpensive to make, and doesn't take all that much time, either. > > The Problems With Industrial Bread > > Most people in the United States today view the bread purchased at the > supermarket as what bread should be. The actual truth is that the bread you > buy > in the supermarket has the texture and substance that it has for one reason > and one reason alone: so that it can be made on an industrial scale and not > grow "old" on the shelf at your supermarket. > > There are two big explanations for this. The industrial scale process is > designed to maximize profit while still producing an edible loaf of bread on > > the > table. This is done by using an excessive amount of yeast in order to create > > lots of air bubbles in the bread, hence the "light" texture of > store-purchased > bread. It also allows for the use of lower-quality grains because of this > yeast abundance, thus the bread is far from nutrient-rich. In the United > States, > > > Homemade Bread > > Over the last year, I've gradually moved more and more towards making my > own food at home. There are several reasons for this: it tastes better, it > reduces > preservative intake, it's more nutritious, and it's often substantially > cheaper than what you find in the store. It does take time, but once you get > > used > to it, most food preparation doesn't take much more time than going to the > store, buying it, taking it home, popping it out of the package, and > following > the directions. > > Breadmaking is a prime example of this phenomenon. Homemade bread is > substantially tastier than store-purchased bread, isn't laden with > preservatives, > is very inexpensive to make, and doesn't take all that much time, either. > > The Problems With Industrial Bread > > Most people in the United States today view the bread purchased at the > supermarket as what bread should be. The actual truth is that the bread you > buy > in the supermarket has the texture and substance that it has for one reason > and one reason alone: so that it can be made on an industrial scale and not > grow "old" on the shelf at your supermarket. > > There are two big explanations for this. The industrial scale process is > designed to maximize profit while still producing an edible loaf of bread on > > the > table. This is done by using an excessive amount of yeast in order to create > > lots of air bubbles in the bread, hence the "light" texture of > store-purchased > bread. It also allows for the use of lower-quality grains because of this > yeast abundance, thus the bread is far from nutrient-rich. In the United > States, > most recipes are trade secrets, but in the United Kingdom, the standard > recipe, known as the > Chorleywood Bread Process, > is widely known. The goal of this process is to make a loaf of bread as > cheaply as possible, foregoing flavor, nutrition, and texture along the way. > > The other bothersome part of industrial breadmaking is the appearance of a > healthy dose of preservatives. These preservatives are there solely to > extend > the shelf life of the bread, again reducing costs for the manufacturer. > Every time you eat a piece of store-purchased bread, you're getting a > healthy dose > of preservatives with each bite. > > Take a look at the ingredient list from a loaf of Home Pride butter top > honey wheat bread, a fairly standard store-purchased loaf in my area. I > bolded > some of the ingredients. > > block quote > Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), "B" > vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), > water, > sweetener (high fructose corn syrup or sugar
Re: [CnD] pecan pralines
Oh, I'm sorry; they're not nut horns then. Maybe someone will post the recipe you're looking for, and then we can both try it. Brenda Mueller Sent from my iPhone > On Dec 5, 2016, at 12:36 AM, Abby Vincent via Cookinginthedark > wrote: > > They are candied pecans, popular in Louisiana. Pralines and cream is a > popular ice cream. > Abby > > -----Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, December 04, 2016 8:45 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] pecan pralines > > What are those pecan things you are asking about? Might these things be like > nut horns, something Mom made for every Christmas? > > Brenda Mueller > > > Sent from my iPhone > >> On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark >> wrote: >> >> >> I just got super out-bid at the ACB radio auction for homemade pralines. >> Guess I'll have to make them myself. Anyone know how >> >> Abby? >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pecan pralines
What are those pecan things you are asking about? Might these things be like nut horns, something Mom made for every Christmas? Brenda Mueller Sent from my iPhone > On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark > wrote: > > > I just got super out-bid at the ACB radio auction for homemade pralines. > Guess I'll have to make them myself. Anyone know how > > Abby? > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Salmon burger patties
When I was growing up we had salmon patties served as part of a meal. They were fried with a breading made from cracker crumbs and egg. When I made salmon patties, I bought that salmon that comes in a can like a tunafish can. I drained the liquid and made my patties. I cracked an egg into a small bowl and crumbled and mixed egg and cracker until I got the consistency I wanted. How thick the breading is, is a matter of personal preference. I melted butter in a frying pan, coated my patties with my cracker crumb and egg mixture and fried them. I flipped after a minute or two. It depended on my nose and the patty. I tend to fry patties one at a time. Back home, Mom served salmon patties with diced fried potatoes and creamed corn. We just salted the patties to taste. Hope this helps. I got about four patties from a can of salmon. Brenda Mueller Sent from my iPhone > On Dec 4, 2016, at 1:32 PM, Tom Cramer via Cookinginthedark > wrote: > > > Hi there, > > While at the store, I saw some Salmon burger patties. I thought I'd > buy a package. I think four came to a package, and you can either put > them in the oven or whatever. That seems to be the easiest way. > I was just wondering how people on the list use salmon burgers? > What's the best way to eat them, and how? Do you eat them like a > regular burger, and if so, what goes on them? > Thanks much, > Tom > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shell pecans in freezer
I never heard of storing nuts in a refrigerator or freezer, just in a tightly closed container. Of course if my family had nuts they were for eating. They were kept on the coffee table with a nut cracker. Refrigeration shouldn't be needed to store nuts. Brenda Mueller Sent from my iPhone > On Dec 2, 2016, at 9:18 PM, Steve Stewart via Cookinginthedark > wrote: > > > do anyone knows how long you can keep shell pecans in freezer? also, how long > can pecans stay in in there shells?Steve Stewart > CnD Moderator > email; cookda...@suddenlink.net > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Just a Thought:
I had the impression that the purpose of this site was to answer questions by posting actual recipes, preferably ones that poster had experience using. That way the poster could address any questions that came up. This is a recipe site and not a go-to site. One could, therefore, post the recipe and explain where it came from. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
Oh, that internet can misbehave. Good luck resolving the issue. Brenda Mueller Sent from my iPhone > On Dec 1, 2016, at 12:06 AM, Naima Leigh via Cookinginthedark > wrote: > > Thanks I'm having internet issues. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, December 01, 2016 12:06 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] Test > > I'm sure you have seen your post by now; yes, it has gone out to everyone. > > Brenda Mueller > > > > Sent from my iPhone > >> On Nov 30, 2016, at 11:58 PM, Naima Leigh via Cookinginthedark >> wrote: >> >> >> Is this message coming through? >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
I'm sure you have seen your post by now; yes, it has gone out to everyone. Brenda Mueller Sent from my iPhone > On Nov 30, 2016, at 11:58 PM, Naima Leigh via Cookinginthedark > wrote: > > > Is this message coming through? > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Warning about Spamming against Schwan's and its Customers:
I got a message from what appeared to be Schwan's telling me that it was urgent to update my payment information. This is clearly spam. Don't update anything. Schwan's delivers recipes and food. Hope this helps. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in The Dark Shows
Isn't that cooking program a podcast? If so there still should be a way to hear it. Brenda Mueller Sent from my iPhone > On Sep 25, 2016, at 3:38 PM, Sandy via Cookinginthedark > wrote: > > > Can someone tell me, please, when, on weekends, you can hear the cooking in > the dark shows? I found one at 3 a.m., central time, and slept through it! > Sandy > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, September 25, 2016 7:32 AM > To: cookinginthedark@acbradio.org > Cc: mi...@orbitelcom.com > Subject: Re: [CnD] Off Topic: Bard: > > Brenda, Here is the BARD web site, the digital site for downloading books > and magazines from the Library of Congress: > > https://nlsbard.loc.gov/index.html > > -Original Message- > From: Brenda Mueller via Cookinginthedark > Sent: Sunday, September 25, 2016 2:08 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] Off Topic: Bard: > > Yes, thank you; a couple people have mentioned that Bard site. Maybe that > site specializes in cookbooks? I'll have to see. I am assuming it's an org. > > Then again it's called Bard, so in addition to cookbooks, maybe there are > novels and such. > > Brenda Mueller > > > Sent from my iPhone > >> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark >> wrote: >> >> Hi Brenda, >> >> The cooking without looking book is on the bard site. >> >> -Original Message- From: Brenda Mueller via Cookinginthedark >> Sent: Saturday, September 24, 2016 7:16 PM >> To: [cookinginthedark@acbradio.org] >> Cc: Brenda Mueller >> Subject: [CnD] Bacon Hot Dogs: >> >> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; >> that is only so far as that person knows. Years ago back in the 70's >> in cooking class we made what the teacher called bacon hot dogs. >> >> First we took wieners and made a slit down the length of the wieners >> being careful not to cut all the way through, but coming very close. >> >> Next we took American cheese slices and broke them into slices that >> would fit in those slits in the wieners. >> >> after the cheese was in place, we took a slice of uncooked bacon for >> each wiener and wrapped each with a slice of bacon. >> >> After that we opened one of those containers of Hungry Jack Butter >> Milk biscuits, the kind from the refrigerated section, separated the >> biscuits and made them into strips for each wiener. We wrapped the >> bacon cheese wieners with a strip encasing the wieners completely. >> >> Then we baked them in the oven. The problem is I don't remember the >> exact temperature or time. >> >> >> If I try it any time soon, I'll try it at 375 for about 20 minutes to >> see what happens. So recipes for bacon hot dogs certainly exist, >> because I remember working with this one all those years ago. The >> cookbook we had in that class was Cooking Without Looking. Too bad I >> don't have access to that book to see if that recipe for that bacon hot > dog came from there. >> >> Now we have a first: a cooking mystery that I just posted on this forum. >> >> Brenda Mueller >> >> >> >> Sent from my iPhone >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Off Topic: Bard:
Yes, thank you; a couple people have mentioned that Bard site. Maybe that site specializes in cookbooks? I'll have to see. I am assuming it's an org. Then again it's called Bard, so in addition to cookbooks, maybe there are novels and such. Brenda Mueller Sent from my iPhone > On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark > wrote: > > Hi Brenda, > > The cooking without looking book is on the bard site. > > -Original Message- From: Brenda Mueller via Cookinginthedark > Sent: Saturday, September 24, 2016 7:16 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: [CnD] Bacon Hot Dogs: > > Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is > only so far as that person knows. Years ago back in the 70's in cooking > class we made what the teacher called bacon hot dogs. > > First we took wieners and made a slit down the length of the wieners being > careful not to cut all the way through, but coming very close. > > Next we took American cheese slices and broke them into slices that would fit > in those slits in the wieners. > > after the cheese was in place, we took a slice of uncooked bacon for each > wiener and wrapped each with a slice of bacon. > > After that we opened one of those containers of Hungry Jack Butter Milk > biscuits, the kind from the refrigerated section, separated the biscuits and > made them into strips for each wiener. We wrapped the bacon cheese wieners > with a strip encasing the wieners completely. > > Then we baked them in the oven. The problem is I don't remember the exact > temperature or time. > > > If I try it any time soon, I'll try it at 375 for about 20 minutes to see > what happens. So recipes for bacon hot dogs certainly exist, because I > remember working with this one all those years ago. The cookbook we had in > that class was Cooking Without Looking. Too bad I don't have access to that > book to see if that recipe for that bacon hot dog came from there. > > Now we have a first: a cooking mystery that I just posted on this forum. > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bacon Hot Dogs:
So that mysterious recipe came from a can of biscuits? Well, since you might have the can, what are the instructions? I haven't had a can of biscuits for a very long time. How long and at what temperature? Brenda Mueller Sent from my iPhone > On Sep 24, 2016, at 9:00 PM, Charles Rivard via Cookinginthedark > wrote: > > I seem to remember that you bake them according to the directions on the can > of biscuits. When the biscuit dough is done, so is everything on the insides. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: Brenda Mueller via Cookinginthedark > Sent: Saturday, September 24, 2016 6:17 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: [CnD] Bacon Hot Dogs: > > Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is > only so far as that person knows. Years ago back in the 70's in cooking > class we made what the teacher called bacon hot dogs. > > First we took wieners and made a slit down the length of the wieners being > careful not to cut all the way through, but coming very close. > > Next we took American cheese slices and broke them into slices that would fit > in those slits in the wieners. > > after the cheese was in place, we took a slice of uncooked bacon for each > wiener and wrapped each with a slice of bacon. > > After that we opened one of those containers of Hungry Jack Butter Milk > biscuits, the kind from the refrigerated section, separated the biscuits and > made them into strips for each wiener. We wrapped the bacon cheese wieners > with a strip encasing the wieners completely. > > Then we baked them in the oven. The problem is I don't remember the exact > temperature or time. > > > If I try it any time soon, I'll try it at 375 for about 20 minutes to see > what happens. So recipes for bacon hot dogs certainly exist, because I > remember working with this one all those years ago. The cookbook we had in > that class was Cooking Without Looking. Too bad I don't have access to that > book to see if that recipe for that bacon hot dog came from there. > > Now we have a first: a cooking mystery that I just posted on this forum. > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacon Hot Dogs:
Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is only so far as that person knows. Years ago back in the 70's in cooking class we made what the teacher called bacon hot dogs. First we took wieners and made a slit down the length of the wieners being careful not to cut all the way through, but coming very close. Next we took American cheese slices and broke them into slices that would fit in those slits in the wieners. after the cheese was in place, we took a slice of uncooked bacon for each wiener and wrapped each with a slice of bacon. After that we opened one of those containers of Hungry Jack Butter Milk biscuits, the kind from the refrigerated section, separated the biscuits and made them into strips for each wiener. We wrapped the bacon cheese wieners with a strip encasing the wieners completely. Then we baked them in the oven. The problem is I don't remember the exact temperature or time. If I try it any time soon, I'll try it at 375 for about 20 minutes to see what happens. So recipes for bacon hot dogs certainly exist, because I remember working with this one all those years ago. The cookbook we had in that class was Cooking Without Looking. Too bad I don't have access to that book to see if that recipe for that bacon hot dog came from there. Now we have a first: a cooking mystery that I just posted on this forum. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Spices
Slices of what? How long something lasts depends on what it is and how it's packaged. If you talked about slices of anything before I must have missed or forgotten the message. Brenda Mueller Sent from my iPhone > On Sep 20, 2016, at 11:24 AM, Teresa Mullen via Cookinginthedark > wrote: > > > Hello everyone. > > I hope everyone is doing well, especially in the cooking world. I have a > question, it is referring to spices how long do they last, and storage wise > skin they be put in the freezer to be kept fresh? Or were some of them is it > a good or not a good idea to put them in the freezer. Thanks and happy > cooking Teresa > > Teresa Sanchez sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Using a great dicer
One doesn't necessarily need a dicer at all, just the will to practice and develop the skill with a very sharp knife. Brenda Mueller Sent from my iPhone > On Sep 20, 2016, at 10:08 AM, juliette via Cookinginthedark > wrote: > > So, does one need a dicer to dice and a "mandolin" to slice? Not trying to be > funny here! > > Juliette > > - Original Message - > From: Debbra Piening via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 09/19/2016 12:28 pm > Subject: Re: [CnD] Using a great dicer > >> >> >> How many blades are included with this one? I'm not seeing anything in the >> description. Thanks. >> >> >> Deb >> >> >> -Original Message- >> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, September 19, 2016 6:32 AM >> To: cookinginthedark@acbradio.org >> Cc: Food Dude >> Subject: Re: [CnD] Using a great dicer >> >> I use the dice and slice chopper from Blind Mice Mart! >> >> It is awesome! >> >> Dice and Slice Chopper >> chrDice and Slice Chopper perfectly dices onions, peppers, celery and >> carrots. >> chrClear base container catches cut fruits and vegetables to reduce >> counter top messes. >> chrEvenly slice strawberries, mushrooms or hard boiled eggs. >> chrEasily cube tomatoes, zucchini and potatoes. >> chrBase container features printed measurements up to 2 cups or 500 ml. >> chrNon-skid feet hold base securely in place while in use. >> Care: Dishwasher Safe >> "Cleaning: Use cleaning tool to remove food residue from pusher teeth. >> >> "Encloses Cut Foods to Minimize Mess >> "Hand wash lid for best results. >> "Disassembles for Easy Cleaning >> "All other parts are dishwasher safe. >> >> Caution! Sharp Blades. Use care when operating and washing item to avoid >> injury. >> To Use >> >> 1. Remove blades from clear base container. Insert blade >> 2. Attach lid to base. Make sure lid is fully seated on hinge before >> pressing down. >> 3. Lift tab on blade to remove or blade frame from blades. Snap desired >> blade into frame >> 4. Place food onto blades and push lid down firmly in one swift motion. >> Place both hands on lid frame and press firmly into container rim. >> when cutting larger pieces. Ease of chopping may vary depending on >> freshness and size of fruit or vegetable. >> Tip: Cut food down to 2" x 3" for best results. >> 5. Use cleaning tool to remove food residue from pusher teeth after each >> use. >> Tip: Keeping pusher teeth clean will prevent lifting of the chopping >> insert when opening the lid and will make chopping easier. >> 6. To remove base container, hold base container down firmly with one >> hand. With other hand, lift frame up using finger hole. >> Suggested Retail Price: $31.99 >> Mice Price: $28.99 >> Direct Link: >> https://www.blindmicemegamall.com/bmm/shop/Item_Detail >> >> Have a Mice Day, >> Dale Campbell >> Cooking in the Dark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Amount of recipes
That number is the number of recipes that one person can post per day and not the number of recipes that might appear if numerous people decided to post on a given day. Anyway this homemade thing seems to have gotten going on Sunday, but for a lot of us, it's Monday. I am sure the owner will know who is posting what. Brenda Mueller Sent from my iPhone > On Sep 5, 2016, at 12:43 AM, Anna Galassi via Cookinginthedark > wrote: > > > What happened to only having a certain amount of recipes posted everyday? > Anna > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Garlic Clove
A clove is one of those petals, so the bulb can contain quite a few of them. As for your question about those other garlic products, I can't address that. Once someone discovers the real thing, most of those other things just don't cut it! Brenda Mueller Sent from my iPhone > On Sep 3, 2016, at 6:39 AM, Janet Acheson via Cookinginthedark > wrote: > > > Question: is a garlic clove one of the petals of the garlic or the entire > bulb? > > Question: if you are using a prepared garlic product such as garlic in oil, > what measurement, on average, would equal a garlic glove? > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
Well, the red cabbage was especially sweet; is it normally not that way or is that sweetness due to a special recipe? Thanks for the help. Brenda Mueller Sent from my iPhone > On Sep 3, 2016, at 2:10 AM, Andrea Stone via Cookinginthedark > wrote: > > Brenda, I don't know if red cabbage comes in a can or not, I didn't find > anything about that. But I did find you some information about different > kinds of cabbages in general, including red cabbage. I hope this helps: > Green Cabbage - The king of cabbages and our old friend! The wide fan-like > leaves are pale green in color and with a slightly rubbery texture when raw. > Pick heads that are tight and feel heavy for their size. The outer few layers > are usually wilted and should be discarded before preparing.Sliced thinly, > green cabbage can be eaten raw or it can go into stir-fries, soups, and > braises. The whole leaves can also be used to make cabbage rolls. Raw leaves > are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. > Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves. > We think the flavor is a little deeper and earthier. Pick heads that are > tight and heavy for their size, and slice it thinly for any preparation. We > love it's color in coleslaw and leafy green salad mixes. > Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has > thick, crisp stems and frilly yellow-green leaves. We think its flavor is > sweeter and softer than green cabbage, and we really love eating it raw in > salads and using it in the filling for dumplings. Avoid napa cabbages with > limp stems or wilted leaves. > Savoy Cabbage - This is the prettiest cabbage in the bunch, we think! They're > shaped like green cabbages, but the leaves are deep green and deeply > crinkled. Their flavor is mild and earhty, and the leaves are tender even > when raw. Heads should be compact and tight, but will have a little more give > to them because of the wrinkled leaves. We really like savoy cabbage sliced > thinly in soups and stir-fries. > Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are > deep green and very tender. The flavor of bok choy reminds us of baby spinach > or swiss chard, and we love it in stir-fries, brothy soups, and steamed mixed > vegetable dishes. > Choy Sum - We're including this one just because we've seen it a lot at our > regular grocery store. It's labeled "Chinese Cabbage" but it's definitely > different from the Napa/Chinese Cabbage mentioned above, and after a bit of > research, we think it's actually choy sum. It looks similar to bok choy, but > longer and slimmer. The leaves are tender enough to eat in a salad while the > stems are crisp and watery. We've been liking it in chinese-influenced salads > with oranges and Five-Spiced vinaigrette. It also works great in quick noodle > soups and stir-fries. > Here is the link to the page where I got the information from: Know Your > Cabbages! Green, Red, Savoy, Napa, and More > > > | > | > | > | || > > | > > | > | > || > Know Your Cabbages! Green, Red, Savoy, Napa, and More > We have to admit that unless a recipe calls for something specific, we don't > often venture beyond our regula... | | > > | > > | > > > > > >On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via > Cookinginthedark wrote: > > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is prepared in a special way? Now that I'm retired, I > won't eat any red cabbage unless I make it. When I was working, I got it at > the cafeteria every time I saw it on the menu. > > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Red cabbage:
Is there such a thing as red cabbage in a can? Not the regular ones, but the red cabbage? I always seem to have had red cabbage away from home and assumed that it's a special breed of cabbage. I like it; I just never made it. So is red cabbage different cabbage or regular cabbage that is prepared in a special way? Now that I'm retired, I won't eat any red cabbage unless I make it. When I was working, I got it at the cafeteria every time I saw it on the menu. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Off Topic: Requests to be unsubscribed:
It's my guess that people who ask to be unsubscribed either don't keep the welcome messages to the forums to which they subscribe so they would know how to unsubscribe or they don't keep a copy of the rules. I create a folder for each forum to which I am subscribed that includes that information. Maybe they forget to do that. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cheddar Wursts:
Remember sometime back we were talking about the cheddar Wursts I like, and someone commented that he wished they had more cheese? Well, the last time I was at the store, the Cheddar Wursts were sold out, so I tried the Better Cheddars. I think they have a tad more cheese and make a good start to an even better hot dog, grilled or microwaved. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peach Crisp
Does one serve this Crisp hot, or does one serve it either way? I'm afraid I have never had a crisp in my kitchen before, but it sounds good. Brenda Mueller Sent from my iPhone > On Aug 10, 2016, at 8:54 AM, Naima Leigh via Cookinginthedark > wrote: > > Actually, you can use fresh if you have them on hand as well. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, August 10, 2016 1:39 AM > To: [cookinginthedark@acbradio.org]; gpatterson...@mchsi.com; > gpatterson...@mchsi.com > Cc: Brenda Mueller > Subject: Re: [CnD] Peach Crisp > > Actually, I think you either have to wait for the local crop to come in or > better still, befriend someone who raises the fruits you want. > > The message you replied to, however, has a recipe that involves canned > peaches. > > Brenda Mueller > > > > Sent from my iPhone > >> On Aug 10, 2016, at 12:49 AM, Gary Patterson via Cookinginthedark >> wrote: >> >> Does anyone find peaches or nectarines that are nicely ripened? I go by the >> aroma of the fruit. Most, or all of it, is picked so prematurely. >> >> Gary Patterson >> >> >> -Original Message- >> From: Naima Leigh via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, August 09, 2016 12:01 PM >> To: cookinginthedark@acbradio.org >> Cc: Naima Leigh >> Subject: [CnD] Peach Crisp >> >> Peach Crisp >> >> >> >> Ingredients >> >> >> >> 8 cups sliced canned peaches >> >> >> >> 2 cups brown sugar >> >> >> >> 2 cups all-purpose flour >> >> >> >> 1 teaspoon cinnamon >> >> >> >> 2/3 cups margarine >> >> >> >> Directions >> >> >> >> Arrange peaches in an oven casserole dish. Mix remaining ingredients >> together and sprinkle over the peaches. Bake at 375 degrees oven for 30 to >> 45 minutes. Bake until brown on top. >> >> >> >> Serves 12 >> >> >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peach Crisp
Actually, I think you either have to wait for the local crop to come in or better still, befriend someone who raises the fruits you want. The message you replied to, however, has a recipe that involves canned peaches. Brenda Mueller Sent from my iPhone > On Aug 10, 2016, at 12:49 AM, Gary Patterson via Cookinginthedark > wrote: > > Does anyone find peaches or nectarines that are nicely ripened? I go by the > aroma of the fruit. Most, or all of it, is picked so prematurely. > > Gary Patterson > > > -Original Message- > From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, August 09, 2016 12:01 PM > To: cookinginthedark@acbradio.org > Cc: Naima Leigh > Subject: [CnD] Peach Crisp > > Peach Crisp > > > > Ingredients > > > > 8 cups sliced canned peaches > > > > 2 cups brown sugar > > > > 2 cups all-purpose flour > > > > 1 teaspoon cinnamon > > > > 2/3 cups margarine > > > > Directions > > > > Arrange peaches in an oven casserole dish. Mix remaining ingredients together > and sprinkle over the peaches. Bake at 375 degrees oven for 30 to > 45 minutes. Bake until brown on top. > > > > Serves 12 > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] RANCH PRETZELS (APPETIZERS)
I think a person should at least try using recipes before posting them and not post just to post. As for me, I am waiting for one in which the pretzels are made from scratch in an ordinary home kitchen. Brenda Mueller Sent from my iPhone > On Jul 23, 2016, at 11:22 AM, Charles Rivard via Cookinginthedark > wrote: > > This is an example of what is being complained about! Notice that the recipe > is reprinted from a web site with, apparently, no modification. It calls for > > 1 bag broken up pretzels > 1 pkg. Ranch style dressing (dry) > > > What sized packages?? > > If you have, personally, made this recipe, how long would it have taken to be > specific? > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: Sugar via Cookinginthedark > Sent: Friday, July 22, 2016 1:33 PM > To: CND > Cc: Sugar > Subject: [CnD] RANCH PRETZELS (APPETIZERS) > > RANCH PRETZELS (APPETIZERS) > > Printed from COOKS.COM > > > > > 1 bag broken up pretzels > 1 pkg. Ranch style dressing (dry) > 1/2 tsp. lemon pepper > 1/2 tsp. dill weed > 1/2 tsp. garlic powder or salt > 1 c. oil > > Heat oven to 350 degrees. Break pretzels in bite size pieces and put in 9 x > 13 inch cake pan. Mix oil, Ranch pack, dill weed, lemon pepper, and garlic > together > in small bowl. Pour over pretzels and mix up and put in oven for 15-20 > minutes. Stir about three times while baking. Let cool. > > '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 > > > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for
Well, by now every one knows that, that cookbook is available in formats in addition to voice. Brenda Mueller Sent from my iPhone > On Jul 21, 2016, at 10:26 PM, Marie Rudys via Cookinginthedark > wrote: > > I hope Bard catches up one of these days and makes that book available. > I am waiting for that to happen. > > Marie > > > > -Original Message- > From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, July 21, 2016 7:15 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Fike > Subject: Re: [CnD] looking for > > Hello, > The I hate to Cook book is only available in recorded (rc) from your state > library and only daisy audio on Bookshare. > Jeanne > > -Original Message- > From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, July 21, 2016 8:51 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] looking for > > I hope someone has that; I would love a fresh copy in .txt or .brl or .brf. > Don't matter what format. > > Marie > > > > -Original Message- > From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, July 21, 2016 5:14 PM > To: cookinginthedark@acbradio.org > Cc: Wayne Scott > Subject: [CnD] looking for > > I'm looking for a text copy of the "I Hate To Cook" book. I could probably > get some great recipes out of there. This is one I don't think BARD has in > braille. The reason I would like it in a text file so I can look at it on my > braillenote. Wayne Scott ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for
A text file or even better, a BRF file would be best with braille and speak. At least that is what I get for mine. Brenda Mueller Sent from my iPhone > On Jul 21, 2016, at 8:52 PM, Debbra Piening via Cookinginthedark > wrote: > > If you belong to Bookshare, you might try there. With all of their formats, > you should find something. I just downloaded a DAISY format. I wish I were > lucky enough to have a braille display. I'd like to look at it, too. > > -Original Message- > From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, July 21, 2016 7:14 PM > To: cookinginthedark@acbradio.org > Cc: Wayne Scott > Subject: [CnD] looking for > > I'm looking for a text copy of the "I Hate To Cook" book. I > could probably get some great recipes out of there. This is one > I don't think BARD has in braille. The reason I would like it in > a text file so I can look at it on my braillenote. Wayne Scott > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] crazy cake
Isn't this a cooking forum the purpose of which is to share recipes? So why aren't personal comments going in email and recipes on this forum? Brenda Mueller Sent from my iPhone > On Jul 21, 2016, at 3:44 PM, Susan Lumpkin via Cookinginthedark > wrote: > > Could you send the chocolate cake recipe too? Thanks. > > Susan > > -Original Message- > From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, July 21, 2016 8:23 AM > To: cookinginthedark@acbradio.org > Cc: Jeanne Fike > Subject: Re: [CnD] crazy cake > > Hello, > > In regard to the crazy cake recipe when it called for 12 tablespoons oil, you > could use ¾ cup oil. ¾ cup is the same as 12 tablespoons. > > Also I have made a chocolate cake recipe I found in in Betty Crocker that has > no eggs. My daughter has a friend from New York who is allergic to eggs. > When she came to St. Louis to visit, she inhaled the whole thing (an 8 by 8 > inch) in two days. > > Happy cooking and baking. > >Jeanne > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Talking Microwave
I would say that a regular microwave, dymotape, and a slate and stylus is a much better way to go. I marked mine in 1986, and it still works to this day. Brenda Mueller Sent from my iPhone > On Jul 6, 2016, at 12:44 PM, Charles Rivard via Cookinginthedark > wrote: > > I would save a huge sum of money by getting a microwave not designed for the > blind and having it tactually marked. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: Noah Carver via Cookinginthedark > Sent: Wednesday, July 06, 2016 10:45 AM > To: cookinginthedark@acbradio.org > Cc: Noah Carver > Subject: Re: [CnD] Talking Microwave > > I personally have a magic chef talking microwave and I love it! > > Noah Carver > > On Jul 6, 2016, at 08:45, Kerryann Ifill via Cookinginthedark > wrote: > >>> Hi all, >> I'm in the market for a new microwave and I wanted a talking one. >> I saw bad reviews on the magic chef one, but figured I'd come to the experts >> for advice. >> All thoughts appreciated. >> Kerry >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
Alive; just not posting. Brenda Mueller Sent from my iPhone > On Jun 27, 2016, at 5:24 PM, Blaine Deutscher via Cookinginthedark > wrote: > > > Just wondering if anyone is alive? > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Friendship bread:
No, you don't add yeast to Friendship Bread. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Friendship Bread:
I have made this before, and it's a great thing to have with a good cup of coffee. A good friend gave me this recipe; its only problem is that I can make that bread disappear in much less time than it takes to make it! AMISH FRIENDSHIP BREAD STARTER Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour and 1 cup milk. Using a wooden or plastic spoon, stir the mixture in a glass or plastic bowl. Do not use metal bowls or spoons. Cover the bowl loosely with a paper towel, cloth, wax paper or plastic wrap. Do not refrigerate. Keep at room temperature. Days 2, 3 and 4: Stir the mixture once each day with a wooden or plastic spoon. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir. Days 6, 7, 8 and 9: Stir once each day. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of the mixture to keep for yourself, and give 1 cup each to three friends. Note: If you would like to only have enough for yourself to keep the starter going and make bread Then use 1/2 cup of each ingredient at each addition of flour, sugar and milk. AMISH FRIENDSHIP BREAD 1 cup of starter 2/3 cup oil 3 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vanilla 1-1/2 teaspoons cinnamon 1 cup sugar Preheat oven to 350 degrees. Grease and flour (or sugar) two 9-by-5-inch loaf pans. Combine all ingredients with starter and mix well but do not over-mix. Pour into loaf pans and bake for about 40 to 45 minutes until done. Note: Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to the batter before baking. Note: If you are given some starter, do not store it in the refrigerator but keep it at room temperature until ready to use. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baking Bread Ideas:
Someone who not only wants to bake bread but wants to do it without a machine is a baker after my own heart. On Bookshare there is an interesting book on baking bread with very interesting recipes and methods. The book is called The Tassajara Bread Book, and the author is Edward Espe Brown.. There's a source of some interesting recipes. In addition, I hope some more recipes will be posted here. As someone who has been known to bake a loaf or two over the years, especially around the holidays when I had guests over, I'd be interested in seeing those recipes. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] replacement for Hershey kiss for cookie recipe
See if you can find the butterscotch chips for those cookies. Brenda Mueller Sent from my iPhone > On May 21, 2016, at 11:12 AM, Jessica Dail via Cookinginthedark > wrote: > > > Hi, > I found a cookie recipe which calls for a hershey kiss. > However: I'm allergic to chocolate. What could I replace the chocolate with? > Thanks for any suggestions > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potroast in the electric pressure cooker
No, I can't advise you about roasts in pressure cooker, because I never owned a pressure cooker and rarely bother with roasts. Someone here should be able to address your question about roasts in pressure cookers. Brenda Mueller Sent from my iPhone > On May 2, 2016, at 4:55 PM, Kimsan via Cookinginthedark > wrote: > > > You are spot on Brenda so any ideas? > > -Original Message----- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, May 2, 2016 1:55 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] potroast in the electric pressure cooker > > I had the impression that she wants to know how to do the roast in that new > pressure cooker. New things are very exciting to use and learn about. > > Brenda Mueller > > > > Sent from my iPhone > >> On May 2, 2016, at 4:45 PM, Abby Vincent via Cookinginthedark >> wrote: >> >> >> Pot roast is best simmered on the stove for hours to bring out and blend >> flavors. Since I don't want to keep replacing liquids, I do mine in a crock >> pot. I put the veggies and potato in with the meat. >> >> Yum, >> Abby >> >> -Original Message- >> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, May 02, 2016 12:03 PM >> To: Cookinginthedark@acbradio.org >> Cc: Kimsan >> Subject: [CnD] potroast in the electric pressure cooker >> >> I'm all over google looking for a recipie for my 2 lbs potroast. >> >> Some of these recipies, based on the description, folks are using the older >> electric pressure cookers and I'm to stupid to modify or figure out how to >> make it work. >> >> >> >> Folks always say they love these things because it's just put all of the >> stuff in, push a button and it's done 45 minutes later. >> >> Any suggestions on how I should prep mine for dinner tonight? >> >> I've been putting the roast in a broth and cooking it that way with >> begetables and stuff but I'm not satisfied. I understand trial and error but >> now I'm consulting you professionals. >> >> Thoughts and suggestions are appreciated. >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potroast in the electric pressure cooker
I had the impression that she wants to know how to do the roast in that new pressure cooker. New things are very exciting to use and learn about. Brenda Mueller Sent from my iPhone > On May 2, 2016, at 4:45 PM, Abby Vincent via Cookinginthedark > wrote: > > > Pot roast is best simmered on the stove for hours to bring out and blend > flavors. Since I don't want to keep replacing liquids, I do mine in a crock > pot. I put the veggies and potato in with the meat. > > Yum, > Abby > > -Original Message- > From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Monday, May 02, 2016 12:03 PM > To: Cookinginthedark@acbradio.org > Cc: Kimsan > Subject: [CnD] potroast in the electric pressure cooker > > I'm all over google looking for a recipie for my 2 lbs potroast. > > Some of these recipies, based on the description, folks are using the older > electric pressure cookers and I'm to stupid to modify or figure out how to > make it work. > > > > Folks always say they love these things because it's just put all of the > stuff in, push a button and it's done 45 minutes later. > > Any suggestions on how I should prep mine for dinner tonight? > > I've been putting the roast in a broth and cooking it that way with > begetables and stuff but I'm not satisfied. I understand trial and error but > now I'm consulting you professionals. > > Thoughts and suggestions are appreciated. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Speaking of Barbecued Ribs:
Years ago I used to make barbecued ribs; well, I cheated a little. I would get ribs in the groceries store and a bottle of Open Pit Barbecue Sauce. Back at home it was a simple matter of putting the ribs in a crockpot, making liberal use of that sauce, and cooking those ribs on high for the first hour, switching to low, and going to bed. In the morning I would turn off the crockpot first thing, grind my morning coffee, and go off to take a bath and get dressed for work. After my morning coffee, I would put the removable crock in the refrigerator. After work I'd make whatever I wanted with the ribs. I even took those ribs to an in-office luncheon we had. They all disappeared! Just a thought about barbecue, and I loved the way it made the house smell. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shake and bake
Yeah, I agree with Kathy. Cook it for an hour at 350. Brenda Mueller Sent from my iPhone > On Apr 8, 2016, at 2:35 PM, Kathy Brandt via Cookinginthedark > wrote: > > > That sounds like a really high temperature to me. I always did my shake and > bake chicken at 350 for an hour. > >> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark >> wrote: >> >> If I want to bake 9 drumb sticks. After coding the shake and bake on the >> chicken, the box says 25 minutes on 425. Does that sound right? >> >> The shake and bake I can't remember, but it starts with a p? Pinco? >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] for IOS fans -Re: Long time without chatting
I think we should chat about cooking on a cooking forum. Brenda Mueller Sent from my iPhone > On Apr 5, 2016, at 10:51 AM, Charles Rivard via Cookinginthedark > wrote: > > > Every Sunday at 6 PM. Eastern time, there is either a session for iPhone > beginners or for advanced users. For beginners, it is on the first, third, > and fifth Sunday if there is one. The second and fourth are on the second > and fourth. This takes place on the voice chat site > > www.Out-Of-Sight.net > > and is open to everyone, as are all of their other events and general chat > rooms. Signing up is free. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: Penny Reeder via Cookinginthedark > Sent: Tuesday, April 05, 2016 7:58 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Long time without chatting > > Gary, The book written by Anna Dresner and available from National > Braille Press is an excellent resource for beginners and then, later > on, for IOS addicts as well! I recommend it highly! > > I have been using an IPhone for several years. I am one of those addicts! > > Good luck with all of those house repairs! > Sincerely, > Penny > > On 4/5/16, Becky McCullough via Cookinginthedark > wrote: >> You can order the braille book from theNational braille press or the CD >> called, "Getting Started With The Eye Phone." >> Becky >> - Original Message - >> From: "Jan via Cookinginthedark" >> To: ; "?" >> Cc: "Jan" >> Sent: Tuesday, April 05, 2016 6:19 AM >> Subject: Re: [CnD] Long time without chatting >> >> >>> I don't have any apple products. >>> >>> -Original Message- >>> From: Gary Patterson via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Tuesday, April 05, 2016 12:51 AM >>> To: 'Susan Lumpkin via Cookinginthedark' >>> Cc: Gary Patterson >>> Subject: [CnD] Long time without chatting >>> >>> Do you or Larry know of a resource describing gestures so that I could >>> have >>> an idea how to do them when, or whenever, I ever decide to get any Apple >>> products? >>> >>> >>> >>> Do you use any of the apple products? >>> >>> >>> >>> I'm in the midst of doing major projects to my house. New siding, >>> insulation >>> and a new roof. >>> >>> >>> >>> Hope all is well with you folks. >>> >>> >>> >>> Gary Patterson >>> >>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] test:
I haven't seen any posts for a couple of days, so I'm testing the site to find out if I see this. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Wieners and Sour Kraut:
Well, each to his own, I guess. I don't want apples or cloves in my kraut, but then the best thing about cooking for yourself is you get to have it your way every meal each and every day. Brenda Mueller Sent from my iPhone > On Mar 26, 2016, at 8:11 AM, Suzanne Erb via Cookinginthedark > wrote: > > > I would also ad a chopped onion, a chopped apple, and several cloves. I > would not add the sugar,. > Suzanne >> On Mar 26, 2016, at 07:22, Charles Rivard via Cookinginthedark >> wrote: >> >> That sounds really good. Another idea is to use other sausages such as >> Polish or smoked sausages. >> >> >> >> >> If you think you're finished, you! really! are! finished!! >> -Original Message- From: brenda mueller via Cookinginthedark >> Sent: Saturday, March 26, 2016 6:14 AM >> To: cooking in the dark >> Cc: brenda mueller >> Subject: [CnD] Wieners and Sour Kraut: >> >> I would never freeze sour kraut, just keep it stored in the >> refrigerator in its bag. After all, it's sour kraut. >> >> If I were to cook sour kraut and wieners in the crockpot, I'd use >> one portion of meat to every two of kraut. (for example one >> pound of wieners to two pounds of kraut.). >> >> First drain the kraut; put half the kraut in the bottom of the >> crockpot. Dice your wieners, and add them. Next, cover with the >> rest of the kraut. Add about a tablespoon of sugar and four to >> six ounces of water. Now cook on high three to five hours. >> That's if you're serving it the same day. I always cook my kraut >> the day before, let cool overnight, and reheat the next day. That >> way the meat and kraut flavors combine thoroughly. >> >> >> Brenda Mueller >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Wieners and Sour Kraut:
Actually, Charles, I use kielbasa, and I have been known to add a bit of beer to the mix. Brenda Mueller Sent from my iPhone > On Mar 26, 2016, at 7:22 AM, Charles Rivard via Cookinginthedark > wrote: > > > That sounds really good. Another idea is to use other sausages such as > Polish or smoked sausages. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: brenda mueller via Cookinginthedark > Sent: Saturday, March 26, 2016 6:14 AM > To: cooking in the dark > Cc: brenda mueller > Subject: [CnD] Wieners and Sour Kraut: > > I would never freeze sour kraut, just keep it stored in the > refrigerator in its bag. After all, it's sour kraut. > > If I were to cook sour kraut and wieners in the crockpot, I'd use > one portion of meat to every two of kraut. (for example one > pound of wieners to two pounds of kraut.). > > First drain the kraut; put half the kraut in the bottom of the > crockpot. Dice your wieners, and add them. Next, cover with the > rest of the kraut. Add about a tablespoon of sugar and four to > six ounces of water. Now cook on high three to five hours. > That's if you're serving it the same day. I always cook my kraut > the day before, let cool overnight, and reheat the next day. That > way the meat and kraut flavors combine thoroughly. > > > Brenda Mueller > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Wieners and Sour Kraut:
I would never freeze sour kraut, just keep it stored in the refrigerator in its bag. After all, it's sour kraut. If I were to cook sour kraut and wieners in the crockpot, I'd use one portion of meat to every two of kraut. (for example one pound of wieners to two pounds of kraut.). First drain the kraut; put half the kraut in the bottom of the crockpot. Dice your wieners, and add them. Next, cover with the rest of the kraut. Add about a tablespoon of sugar and four to six ounces of water. Now cook on high three to five hours. That's if you're serving it the same day. I always cook my kraut the day before, let cool overnight, and reheat the next day. That way the meat and kraut flavors combine thoroughly. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Test:
I am just testing to see if I am getting what I should. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] A recipe:
Does anyone have a recipe for popcorn balls? Thanks in advance. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking potatoes
Well, now you can cook potatoes in the crockpot. When I lived where I didn't have a stove, I often prepared meals with meat and potatoes in my crockpot. Before work I would set up my meat and potatoes in the crockpot, put on high for one hour, turn to low, and come back from work 8 hours later with dinner ready to eat. I put the potato against one side, put a little water in the bottom, added my meat and did what I said above. I did quite a bit of that in college, too. I often smelled up the dormitory with my soups, too. Brenda Mueller Sent from my iPhone > On Mar 3, 2016, at 2:37 AM, Sandy via Cookinginthedark > wrote: > > > I heard you also can bake potatoes in the crockpot, but do not have the > instructions. never did it; it would take too long. > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, March 02, 2016 9:41 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] Baking potatoes > > Putting potatoes in a microwave before they are baked makes no sense at all > to me, but then I learned to cook long before I had a microwave. With the > exception of a couple things I use either my stove, oven, or crockpot. > > Brenda Mueller > > > > Sent from my iPhone > >> On Mar 2, 2016, at 10:17 PM, John Diakogeorgiou via Cookinginthedark > wrote: >> >> >> I bake them in the microwave for a few minutes before I put them in the > oven. >> >> John Diakogeorgiou >> >>> On Mar 2, 2016, at 8:49 PM, Susie Stageberg via Cookinginthedark > wrote: >>> >>> I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe > that speeds things up. >>> >>> Susie >>> >>> >>> -Original Message- >>> From: ajackson212--- via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Wednesday, March 02, 2016 5:33 PM >>> To: cookinginthedark@acbradio.org >>> Cc: ajackson...@att.net >>> Subject: [CnD] Baking potatoes >>> >>> Hi, Cindy, >>> Baking potatoes in the oven is easy. Scrub them well. Set the oven to > 500 (they need a very hot oven). degrees and bake them for about an hour. > If you want to pierce them a couple of times with a fork, that's good, so > they will vent. >>> I don't wrap them in foil because I like the skin crisp. >>> Hope this helps. >>> Alice >>> >>> >>> --- >>> This email has been checked for viruses by Avast antivirus software. >>> https://www.avast.com/antivirus >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking potatoes
No, 500 is ridiculous. Just punch holes in the potato with a fork, wrap it in foil and bake it at 375 or 400 at the highest for an hour. There is nothing to be afraid of. It will be cooked. I know, because I bake potatoes a lot. In any case raw potato isn't dangerous. Heck as kids we would get a piece of raw potato when Mom was peeling them, add some salt and eat it up. Brenda Mueller Sent from my iPhone > On Mar 3, 2016, at 1:35 AM, Kimsan via Cookinginthedark > wrote: > > > 500? Really? Wow. I should try that. I always get nervous hahaha when my oven > is past 400. I'm like, I'm going to fry! > > -Original Message- > From: ajackson212--- via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, March 2, 2016 3:33 PM > To: cookinginthedark@acbradio.org > Cc: ajackson...@att.net > Subject: [CnD] Baking potatoes > > Hi, Cindy, > Baking potatoes in the oven is easy. Scrub them well. Set the oven to 500 > (they need a very hot oven). degrees and bake them for about an hour. If you > want to pierce them a couple of times with a fork, that's good, so they will > vent. > I don't wrap them in foil because I like the skin crisp. > Hope this helps. > Alice > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Scalloped Potatoes:
Yes, I would be very interested in that crockpot recipe for scalloped potatoes. Thanks. Brenda Mueller Sent from my iPhone > On Mar 2, 2016, at 11:23 PM, Nicole Massey via Cookinginthedark > wrote: > > > The original Rival crock pot cookbook, as well as every one I've encountered > since that, has a crock pot ham and scalloped potatoes recipe that's > excellent. If this is what you're looking for, I can send it. I've made it > several times. > > -----Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, March 02, 2016 9:57 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: [CnD] Scalloped Potatoes: > > Does anyone have a recipe for scalloped potatoes? > > Brenda Mueller > > > > Sent from my iPhone > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Scalloped Potatoes:
Does anyone have a recipe for scalloped potatoes? Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking potatoes
Putting potatoes in a microwave before they are baked makes no sense at all to me, but then I learned to cook long before I had a microwave. With the exception of a couple things I use either my stove, oven, or crockpot. Brenda Mueller Sent from my iPhone > On Mar 2, 2016, at 10:17 PM, John Diakogeorgiou via Cookinginthedark > wrote: > > > I bake them in the microwave for a few minutes before I put them in the oven. > > John Diakogeorgiou > >> On Mar 2, 2016, at 8:49 PM, Susie Stageberg via Cookinginthedark >> wrote: >> >> I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe that >> speeds things up. >> >> Susie >> >> >> -Original Message- >> From: ajackson212--- via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Wednesday, March 02, 2016 5:33 PM >> To: cookinginthedark@acbradio.org >> Cc: ajackson...@att.net >> Subject: [CnD] Baking potatoes >> >> Hi, Cindy, >> Baking potatoes in the oven is easy. Scrub them well. Set the oven to 500 >> (they need a very hot oven). degrees and bake them for about an hour. If >> you want to pierce them a couple of times with a fork, that's good, so they >> will vent. >> I don't wrap them in foil because I like the skin crisp. >> Hope this helps. >> Alice >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about baking potatoes
Sent from my iPhone > On Mar 2, 2016, at 8:14 PM, janbrown via Cookinginthedark > wrote: > > > microwave for 6 minutes per spud. > > On Mar 2, 2016, at 3:10 PM, Cindy Simpson via Cookinginthedark > wrote: > > Hi list friends, > I know I don't post that often but I've got a question that I'm hoping you > guys can answer. > I am interested in baking a potato for dinner later on tonight. Normally > I'd do it in the microwave but these are fairly large baking potatoes and I > would like to do it in the oven instead. Could anyone tell me how long and > at what temperature I should bake a fairly large potato in the oven? > Thanks so much in advance, > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > She wanted to bake potatoes in a conventional oven. In my opinion they taste > better from a conventional oven. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about baking potatoes
First wash your potato in cold water. I sponge it dry with a paper towel. Punch a few holes in the potato with a fork. If desired coat with a little butter and wrap in foil. Bake at 375 for an hour. Brenda Mueller Sent from my iPhone > On Mar 2, 2016, at 6:10 PM, Cindy Simpson via Cookinginthedark > wrote: > > > Hi list friends, > I know I don't post that often but I've got a question that I'm hoping you > guys can answer. > I am interested in baking a potato for dinner later on tonight. Normally > I'd do it in the microwave but these are fairly large baking potatoes and I > would like to do it in the oven instead. Could anyone tell me how long and > at what temperature I should bake a fairly large potato in the oven? > Thanks so much in advance, > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
Yes, it is working. Brenda Mueller Sent from my iPhone > On Mar 1, 2016, at 5:26 PM, Victoria via Cookinginthedark > wrote: > > > > > Is this working? > > > > > > Victoria E Gilkerson > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hot-dog season is here!!
Well, before you put that dough on wrap a slice of bacon around that wiener, fix the dough and bake it. It's quite tasty. Brenda Mueller Sent from my iPhone > On Mar 1, 2016, at 12:14 PM, Charles Rivard via Cookinginthedark > wrote: > > > Not enough cheese in them. Although what I have done is to cut a hotdog > partially through, from end to end, and inserted cheese in the crack, then > wrapped the hotdog in cheese, then wrapped that in a portion of biscuit > dough, being sure to pinch it sealed, then put them into a 350 degree oven > for 12 minutes. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: Brenda Mueller via Cookinginthedark > Sent: Tuesday, March 01, 2016 11:02 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] hot-dog season is here!! > > What? You guys are eating plain old hot dogs when there are cheddar wursts? > They are wieners with a touch of cheese that are right there in the same area > as the plain wieners. You can fix them just like hot dogs, but they have > that touch of extra flavor. Mom told me all about them a few years back, and > I haven't bought an ordinary wiener ever since. > > Give them a try! > > Brenda Mueller > > > Sent from my iPhone > >> On Mar 1, 2016, at 11:18 AM, John Diakogeorgiou via Cookinginthedark >> wrote: >> >> >> I'm not Charles but also have a smoker which I absolutely love. The >> one I have uses pellets. Some of them have buttons for the >> temperature. The problem with these is that it is a bit harder to know >> what temperature you are at. For example, when I plug mine in it >> starts at 600dg. Then once you are ready to turn the temp down, you >> keep pressing the button. It goes in 5dg increments. Others use a knob >> which clicks when you turn it. These are easier for a blind person to >> use because you can more easily set It with no visual help. If you buy >> one of these make sure their is enough temperature choices. Treger >> makes these. Happy smoking! >> >> On 3/1/16, Brian Oglesbee via Cookinginthedark >> wrote: >>> Charles. What is the outdoor smoker you use? I have wanted one forever now >>> but want to make sure I get one blind user friendly. >>> >>> Sent from my iPhone >>> >>>> On Feb 29, 2016, at 8:42 PM, Charles Rivard via Cookinginthedark >>>> wrote: >>>> >>>> It’s the best time of the year again!! Spring training, followed by the >>>> Major League baseball season!! And what is baseball season without >>>> hotdogs?? So, with this in mind, as a blind cook, what is your method for >>>> making the best tasting hotdogs? >>>> >>>> Mine is the outdoor electric meat smoker. Just put the dogs on the racks, >>>> the wood chunks or chips in the bottom, close it up, plug it in, and wait >>>> for about 45 minutes to an hour. Great for large crowds or for smoking >>>> them and then freezing or storing in the fridge. >>>> >>>> If you think you're finished, you! really! are! finished!! >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hot-dog season is here!!
What? You guys are eating plain old hot dogs when there are cheddar wursts? They are wieners with a touch of cheese that are right there in the same area as the plain wieners. You can fix them just like hot dogs, but they have that touch of extra flavor. Mom told me all about them a few years back, and I haven't bought an ordinary wiener ever since. Give them a try! Brenda Mueller Sent from my iPhone > On Mar 1, 2016, at 11:18 AM, John Diakogeorgiou via Cookinginthedark > wrote: > > > I'm not Charles but also have a smoker which I absolutely love. The > one I have uses pellets. Some of them have buttons for the > temperature. The problem with these is that it is a bit harder to know > what temperature you are at. For example, when I plug mine in it > starts at 600dg. Then once you are ready to turn the temp down, you > keep pressing the button. It goes in 5dg increments. Others use a knob > which clicks when you turn it. These are easier for a blind person to > use because you can more easily set It with no visual help. If you buy > one of these make sure their is enough temperature choices. Treger > makes these. Happy smoking! > > On 3/1/16, Brian Oglesbee via Cookinginthedark > wrote: >> Charles. What is the outdoor smoker you use? I have wanted one forever now >> but want to make sure I get one blind user friendly. >> >> Sent from my iPhone >> >>> On Feb 29, 2016, at 8:42 PM, Charles Rivard via Cookinginthedark >>> wrote: >>> >>> It’s the best time of the year again!! Spring training, followed by the >>> Major League baseball season!! And what is baseball season without >>> hotdogs?? So, with this in mind, as a blind cook, what is your method for >>> making the best tasting hotdogs? >>> >>> Mine is the outdoor electric meat smoker. Just put the dogs on the racks, >>> the wood chunks or chips in the bottom, close it up, plug it in, and wait >>> for about 45 minutes to an hour. Great for large crowds or for smoking >>> them and then freezing or storing in the fridge. >>> >>> If you think you're finished, you! really! are! finished!! >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sausage links:
1. Buy the raw sausage links from the fresh meat section, not the frozen links. 2. Lay links out side by side in a frying pan. 3. Use just enough water to cover them. 4. Turn heat on low, and allow the links to come to a boil. 5. Let the water boil away until they start to fry. You will know from the sound. Use a fork to roll them back and forth for about a minute, if even that, and remove the sausages. The boiling cooks them, and the frying browns them. The boiling will take some minutes, but stay nearby, and listen to the sound. If you buy the precooked frozen links, lay flat side by side on a paper towel, wrap, and microwave on a plate. I allow 30 seconds per link. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fried egg sandwiches:
Yes, I use two eggs on one sandwich. Brenda Mueller Sent from my iPhone > On Feb 3, 2016, at 6:34 AM, Kerry Friddell wrote: > > The way you describe this, you use two eggs for one sandwich. Is that right? > Kerry > > -Original Message----- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, February 02, 2016 9:19 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Fried egg sandwiches: > > I make fried egg sandwiches all the time. > > Place two slices of bread side by side on a plate, and butter them. > Melt butter in a pan as you normally would for fried eggs, and crack two eggs > into it. > Cover the pan with a lid, and cook on low for two minutes. > > Put your eggs on the bread, and salt and pepper to taste. > Put your sandwich together. > No flipping is necessary because of the lid. That's all there is to it. > Brenda Mueller > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fried egg sandwiches:
My yokes turn out solid. I don't start timing until the lid is on and the sizzle starts. Brenda Mueller - Original Message - From: Teresa Mullen To: "" ,Brenda Mueller Date sent: Tue, 2 Feb 2016 13:28:37 -0500 Subject: Re: [CnD] Fried egg sandwiches: I forgot to ask when you cook the eggs in this method, does it really cook because I am not a big fan of the slimy egg stuff! LOL Teresa MullenSent from my iPhone On Feb 2, 2016, at 10:18 AM, Brenda Mueller via Cookinginthedark wrote: I make fried egg sandwiches all the time. Place two slices of bread side by side on a plate, and butter them. Melt butter in a pan as you normally would for fried eggs, and crack two eggs into it. Cover the pan with a lid, and cook on low for two minutes. Put your eggs on the bread, and salt and pepper to taste. Put your sandwich together. No flipping is necessary because of the lid. That's all there is to it. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fried egg sandwiches:
I make fried egg sandwiches all the time. Place two slices of bread side by side on a plate, and butter them. Melt butter in a pan as you normally would for fried eggs, and crack two eggs into it. Cover the pan with a lid, and cook on low for two minutes. Put your eggs on the bread, and salt and pepper to taste. Put your sandwich together. No flipping is necessary because of the lid. That's all there is to it. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for some accessible appliances
Based on what the post said it is a private kitchen, not commercial. Brenda Mueller Sent from my iPhone > On Jan 16, 2016, at 10:28 PM, Blaine Deutscher via Cookinginthedark > wrote: > > Are you talking a commercial industrial kitchen, or your personal home? That > makes a huge difference on the brand of appliances you get. > > Sent from my iPhone > >> On Jan 16, 2016, at 6:34 PM, Charles Rivard via Cookinginthedark >> wrote: >> >> One thought: Not all appliances have to be modified to be accessible. For >> example, my crock pot only has one knob. Each setting has a positive stop. >> Off, Low, Medium, and High. Just put the stuff in, put the lid on, plug it >> in, forget it for a while. Plus, there is no extra charge for modification, >> which we usually pay through the nose to get. HTH. >> >> --- >> Be positive! When it comes to being defeated, if you think you're finished, >> you! really! are! finished! >> - Original Message - From: "Doug Lawlor via Cookinginthedark" >> >> To: >> Sent: Saturday, January 16, 2016 7:06 PM >> Subject: [CnD] Looking for some accessible appliances >> >> >>> Hi all, >>> >>> I am looking for the following appliances. >>> >>> Crock pot >>> toaster oven >>> portable induction cook top >>> coffee maker >>> >>> I am moving soon and will need some appliances to get a small kitchen going. >>> >>> Thanks, >>> >>> Doug >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Egg rolls
I think some estimates of the frying times might be needed here; saying to fry until golden brown is not enough. In addition, should one use low, high, or medium heat? Those are my thoughts about this recipe. Is there anyone here who makes egg rolls who can give us some guidance? Thank you. Brenda Mueller - Original Message - From: Nicole Massey via Cookinginthedark To: , 'Teresa Mullen' Date sent: Sat, 19 Dec 2015 16:42:06 + Subject: Re: [CnD] Egg rolls Hopefully this will help. Everything in Chinese cooking is cut up and prepared with lots of attention. The recipe below is one I got from a cookbook of Chinese recipes, and it should give you some useful preparation instructions. The legend for the ingredient sizes is after it. If you're interested in such things, the NLS has a book that showed up not too long ago on BARD called "Consider the Fork" and that deals with the history and effect on what we eat of various cooking utensils and tools. The section on knives has a fairly deep discussion about the different knife styles between Chinese and European food preparation and some interesting info on how that has affected us, even physically. Here's the recipe and legend: Title: Egg Rolls Categories: Chinese, Appetizers Servings: 10 1 lb Chinese cabbage (Napa) 2 ea stalks celery ½ lb cooked shrimp ½ lb cooked pork or chicken livers 10 ea water chestnuts 1/3 c bamboo shoots 1 ts salt 1 ts sugar 1 ds pepper (Liberal ) ½ ts light soy sauce ¼ ts sesame oil 1 md beaten egg 10 ea egg roll skins 3 c oil PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Note: The two-stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp. Source: The Food and Cooking Network (www.e-cookbooks.net) - Legend of unit of measure codes bn bunch bt bottle c cup cn can dr drop ds dash ea each g gallon lb pound lg large md medium oz ounce pk package pn pinch pt pint qt quart sm small tb tablespoon ts teaspoon -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, December 19, 2015 10:27 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Egg rolls Hello everyone, I hope everyone is doing well especially that Christmas is getting closer. I have a question I want to learn how to make eggrolls when you put the ingredients inside do you cook the cabbage first or do you leave it raw and then fry them? Also do you chop the ingredients into really find pieces? I tried well actually my sister and I made them one time, but do not know what we did wrong. Because when we fried the eggrolls they open. LOL Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT; happy labor day
Yeah, you can make bacon in the oven in a baking pan, but I don't know why you'd put foil in the pan. Brenda Mueller - Original Message - From: Becky McCullough via Cookinginthedark To: , Steve Stewart Date sent: Mon, 07 Sep 2015 10:46:18 + Subject: Re: [CnD] OT; happy labor day Happy labor day. It rained heavily yesterday and late last night. Oh, can you cook bacon in the oven with aluminum foil in the baking pan? Becky - Original Message - From: "Steve Stewart via Cookinginthedark" To: "cookinginthedark" I want to wish everyone in the states a happy labor day. be careful. keep on posting all your recipes. Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shake 'n bake question
No, just lay the pieces out flat instead of stacking them. You're using a conventional oven not a microwave. Brenda Mueller - Original Message - From: Charles Rivard via Cookinginthedark To: cooking in the dark list Concerning the timing. The directions state to cook the chicken in a preheated 350 degree oven for one hour and 30 minutes. I'm making a double batch, 16 chicken drumsticks. Should the cooking time be increased? If so, any recommendations are appreciated. Thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Email settings test - Re: Test
Yes, Charles, Your email is getting through. Brenda Mueller - Original Message - From: Charles Rivard via Cookinginthedark To: , Debbra Piening Date sent: Wed, 10 Jun 2015 15:49:24 + Subject: [CnD] Email settings test - Re: Test We're still up and running. Speaking of tests, I've had to rework my Email settings because my ISP has changed platforms. Could someone reply to this to see if I've got them right? Thanks much. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Debbra Piening via Cookinginthedark" To: Just testing to see if we're still up and running. Hopefully the list is just quiet. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2015.0.5961 / Virus Database: 4355/9987 - Release Date: 06/10/15 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
Oh, I think things have just been quiet lately. We seem to go through cycles. Brenda Mueller - Original Message - From: Debbra Piening via Cookinginthedark To: Just testing to see if we're still up and running. Hopefully the list is just quiet. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Graham Cracker Cream Pie:
Well, I'm going to look for that graham cracker cream pie recipe, that my mother must have used when she was alive. It was no icebox cake. It had a buttered graham cracker crust on the bottom, and cream; the whole thing was topped with meringue and served at room temperature or warmer. I haven't had that for years, but if I find out how Mom made, it, I'll post the recipe. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request
Ask for a recipe of graham cracker cream pie. I think that's the closest thing. Brenda Mueller - Original Message - From: Nancy and Gary via Cookinginthedark To: "cookinginthedark@acbradio.org" Date sent: Mon, 01 Jun 2015 23:45:13 + Subject: [CnD] Recipe Request Hi, Today a group of us from our church went and ate at this barbecue place. For dessert I got this graham cracker pudding which was vanilla and chocolate pudding and graham crackers and I'm not sure what else was in it. Does anyone have a recipe that might sound like what I'm describing? It was so yummy. Thanks. Nancy Williams Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question and recipe for leg of lamb
As a totally blind person, I don't mind those cooking terms. One learns with experience to judge in other ways, by smell, texture, etc. Let's not avoid common terms in cooking. A person can always ad to his explanation of a recipe. Brenda Mueller - Original Message - From: john mcconnell via Cookinginthedark To: Hello List: Pardon my ignorance, but when a recipe calls for a clove of garlic, does it call for the little thing that looks like a seed, or does it call for the whole garlic? I prepared a leg of lamb as follows: 3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped, ½ cup of water. Take the netting off of the leg of lamb, rub it with a little pepper, and if so desired some garlic powder. Put it into a crockpot, and then the vegetables on the top of it. Pour the water on the side, and not onto the meat and vegetables. Put the crockpot on high for 4-6 hours, or low for 10-12 hours. I couldnÂt find a recipe in any cookbook, that coordinated whit what we have, so I thought outside of the box. The lamb came out really yummy! If anyone has any different lamb recipes, please share them. Last note: When putting recipes into the list, remember, that some of are totally blind, and cannot tell when something is golden brown, or there is not pink in it, either meat, or something else. Just a friendly reminder. Thanks for reading, and hoe you like this recipe. Regards, John and Carol McConnell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] If you're ordering cooking equipmet, etc.
If you use UPS to order your cooking equipment, there's an agreement with your local postoffice. The person may try to put it in your mailbox. In my case, that's a couple of blocks away. I've been trying to get a coffee shipment from Gevalia for days. I'd recommend that we switch to FEDEX, so that our orders come to our doors. When I've paid for delivery, I expect that delivery to come to my door. What if the box of your shipment doesn't fit in your mailbox? Well, it goes back to the postoffice. Enjoy paying cab fare or bus fare to get your order, for us blind people. In my case, that could be as much as $16.00. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] tips on cutting pizza
I used to cut it before I baked it while it was cool and manageable. Then I'd push everything close together and bake it; it worked for me. Brenda Mueller - Original Message - From: John Diakogeorgiou via Cookinginthedark To: [cookinginthedark@acbradio.org] , Nicole Massey Date sent: Tue, 21 Apr 2015 01:39:54 + Subject: Re: [CnD] tips on cutting pizza I think that a good pizza cutter will work even better. John Diakogeorgiou On Apr 20, 2015, at 5:50 PM, Nicole Massey via Cookinginthedark wrote: Rocker knives are the best way to do it, as you do a cut in a single action, but if you're cutting with a roller knife then cut towards you instead of away, turning the pizza so each cut is directly toward you. It won't be perfect, but it's a lot closer, and of course take your time cutting. I also have octagonal plates, so it makes cutting easier as I have reference points -Original Message- From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 20, 2015 4:15 PM To: cookinginthedark@acbradio.org Subject: [CnD] tips on cutting pizza Hi all. Does anyone have any tips on the best way for a totally blind d person to cut pizza? I am really bad at it. I have pizza cutters, so any tips either with or without pizza cutter will be great. Thanks. :) Holly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Schwan's app
Accessability is no longer a Schwans' priority, or so it seems. When I first started ordering from Schwans, braille product catalogs and a product book with braille instructions was available. There were even cassettes. All that ended early this year. Apparently not enough of the blind community cared enough to object. You deal with instructions on Schwans' food the same way you deal with any other product's instructions; get someone to read them to you, use an optacon if you can, or call the schwans toll free number and check with a representative for cooking instructions. I've called for instructions before. Of course, there's just plain common sense, experimentation, and experience. I don't mess with any of Schwans' online stuff. I call my order in the day before my delivery day. Naturally, I have a time window for delivery set up, so that I'm there for my delivery. Brenda Mueller - Original Message - From: "sayegh.mary--- via Cookinginthedark" To: [cookinginthedark@acbradio.org] Date sent: Wed, 18 Feb 2015 00:11:57 + Subject: [CnD] Schwan's app I just downloaded the app for swans and I find it to be very inaccessible. How do you guys use the app? Also, how do you read the instructions on the items that you order? Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked apples?
Well, I think baked things always taste better out of the oven; to me microwaves are for reheating baked things. Anyway, if I use the oven, it will smell up the house with all that good baking smell, something I like. Brenda Mueller - Original Message - From: Paula and James Muysenberg via Cookinginthedark To: , Regina Marie Date sent: Tue, 17 Feb 2015 12:34:35 + Subject: Re: [CnD] Baked apples? You can do them in the microwave, but I'm wondering if they taste better in the oven? On 2/16/2015 11:33 PM, Regina Marie via Cookinginthedark wrote: Core apples and cut them in half. Put a little butter or margarine in each half and spread with a knife. Sprikle with cinnamon and brown sugar that you have mixed together in a small dish. Place on cookie sheet or baking stone buttered side up. Bake at 350 for 25-30 MN *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 16, 2015 8:30 PM To: cookinginthedark@acbradio.org; 'brenda mueller' Subject: Re: [CnD] Baked apples? Weight Watchers says to core the apple and fill the whole with the diet soda of your choice. Bake at 350 for about a half hour. It depends on the size of the apple and how soft you want it. Much of the soda gets absorbed into the apple, so it doesn't matter if you lose some when you take the apple off of the pan. Abby -Original Message- From: brenda mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 16, 2015 7:55 PM To: cooking in the dark Subject: [CnD] Baked apples? Years ago I was somewhere that served baked apples. I suppose if I were to try it, I'd cut an opening in the center of the apple that wouldn't go all the way through and add some sugar, no make that brown sugar, a touch of cinnamon, maybe, and perhaps just a touch of butter. That's just a notion, though. I'm not sure how long one would bake it. A baked apple would make a good breakfast or maybe even a dessert, I should think. Does anyone bake apples? If so, how do you do yours? Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Dove Chocolate Wear House Sale
I think that advertisement doesn't belong here; this is a recipe forum. Brenda Mueller - Original Message - From: Sugar via Cookinginthedark , 'Sugar' Date sent: Tue, 17 Feb 2015 02:56:31 + Subject: Re: [CnD] Dove Chocolate Wear House Sale Sorry, I wasn't sure from tthis came from, because my jaws was goofing up. Thanks sugar 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.â ~So blessed,Sugar -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 16, 2015 6:54 PM To: cookinginthedark@acbradio.org; princessre...@optonline.net; nore...@dovechocolatediscoveries.com Subject: Re: [CnD] Dove Chocolate Wear House Sale Wha? 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.â ~So blessed,Sugar -Original Message- From: noreply--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 16, 2015 6:22 PM To: fabian...@samobile.net; franc...@samobile.net; janbr...@samobile.net; mama-g...@samobile.net; sharonk...@samobile.net; annagala...@sasktel.net; charyo...@sasktel.net; bigdaddylo...@sbcglobal.net; sugarsy...@sbcglobal.net; zero_hero...@sbcglobal.net Subject: [CnD] Dove Chocolate Wear House Sale Dear cookinginthedark@acbradio.org, Get great deals on Dove Chocolate Discoveries favorites in our February Warehouse Sale! Deals are while supplies last ONLY so give me a call today or shop online now! SKU Item Retail Price Sale Price Save 1033D VITALIZE: ORANGE - 30CT $29.00 $15.00 $14.00 1035D VITALIZE: PLUM BERRY - 30CT 29.00 15.00 14.00 3012D 1/2 LB CHEF-SERIES WHITE 15.00 10.00 5..00 3121D TRUFFLE FUDGE POP 15.00 10.00 5.00 3140D CHAI TEA SAMPLE -12 PACKETS 22.00 15.00 7.00 3220D 5 OZ COCOA POWDER 9.00 5.00 4.00 3225D HARVEST BRITTLE 29.00 21.00 8.00 3235D DOUBLE CHOCOLATE CHIP COOKIE MIX 14.00 13.00 1.00 3236D CHOCOLATE CHIP GINGERBREAD MIX 1400 9.00 5.00 3246D CHOCOLATE BAKING MIX 14.00 9.00 5.00 3247D WHITE CHOCOLATE MEYER LEMON BAKING MIX 15.00 12.00 3.00 3249D RED VELVET PANCAKE MIX 15.00 12.00 3.00 3265D DARK CHOCOLATE COVERED FRUIT 20.00 13.00 7.00 3272SD CINNAMON SPICED APPLES - 8 OZ 10.00 5.00 5.00 3281D RASPBERRY SAUCE (6 PACKETS) 15.00 5.00 10.00 3398D ZESTY GINGER SEA SALT 14.00 8.00 6.00 3399D SPARKLING LIME SEA SALT 14.00 10.00 4.00 3403D WHITE CHOCOLATE RASPBERRY VINAIGRETTE 12.00 11.00 1.00 4261D SUGAR FREE MILK CHOCOLATE CARAMEL 22.00 18.00 4.00 Christina Brino DOVE CHOCOLATE DISCOVERIES , Independent Chocolatier princessre...@optonline.net | www.mydcdsite.com/ChristinaBrino Forward this email to a friend -or- Remove your name from my list Offer good February 16 23, 2015. You are receiving this email because you are currently subscribed to the mailing list of DOVE CHOCOLATE DISCOVERIES Independent Chocolatier, Christina Brino Make sure you don't miss an email! To ensure delivery, please add my princessre...@optonline.net to your address book. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked apples?
Years ago I was somewhere that served baked apples. I suppose if I were to try it, I'd cut an opening in the center of the apple that wouldn't go all the way through and add some sugar, no make that brown sugar, a touch of cinnamon, maybe, and perhaps just a touch of butter. That's just a notion, though. I'm not sure how long one would bake it. A baked apple would make a good breakfast or maybe even a dessert, I should think. Does anyone bake apples? If so, how do you do yours? Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about making hamburgers
Now as for me, I like a hamburger to be made of good juicy hamburger. I certainly wouldn't put all that stuff in a hamburger. I'd rather have a little bit of something good than a lot of whatever. I usually get a pound of ground meat and get four or five hamburgers out of it. I make my hamburger balls, put one on a plate, stack another plate on top, and press down to get the thickness I want. the patty comes out even that way. I wrap the patties I'm going to store individually in foil. I label a zip-lock large enough to hold the batch, label the bag, put the patties I want to be stored inside, and freeze them. Putting one frozzen patty in the refrigerator the night before will have it thawed in plenty of time to use it the next day. Now once I knew a blind couple that owned a farm; they had some cows and pigs among other things. One day the lady gave me some steaks and hamburger from a freshly killed cow. That meat had never been frozzen. Those were the best hamburgers and steaks that I ever ate; freshly butchered and cooked right away!I sure like my hamburgers and cheese burgers almost as much as my coffee! (grin.). Brenda Mueller - Original Message - From: Regina Marie via Cookinginthedark To: , , 'Lovette Yewchan' Date sent: Mon, 16 Feb 2015 23:04:37 + Subject: Re: [CnD] question about making hamburgers I would do Italian bread crumbs or cracker meal instead of oatmeal. -Original Message- From: williams4895--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 16, 2015 10:52 AM To: [cookinginthedark@acbradio.org]; Lovette Yewchan Subject: Re: [CnD] question about making hamburgers Yes it would be fine to freeze it that way Sent from my iPhone On Feb 16, 2015, at 1:36 PM, Lovette Yewchan via Cookinginthedark wrote: Hi there. Does anyone know if it is safe to make patties and freeze them raw with onions egg and oatmeal? Is this safe? thanks. Lovette ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Off topic: is there a list for independent living skills?
Hi, there, I don't know of such a list, but at least you have several blind people to ask about living skills and such. I'm a blind defense worker whose about to retire. I own a house and a little bit of land. If I can answer your questions about how to get around and all that, please let me know. We need to know what conditions you're living in. Can you tell us?My appologies to the owner of this forum, but helping someone out is more important. Hopefully, the person will just post to us and not bother your forum anymore. I took the liberty of forwarding your message to someone I think can help. Brenda Mueller - Original Message - From: Parham Doustdar via Cookinginthedark To: Subject: [CnD] Off topic: is there a list for independent living skills? Hi all, I live in Iran, where unfortunately, we don't really have good blind roll models who I could ask about living skills. I was wondering if there's a list for independent living skills, just like what this list is for cooking. Thanks! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Filling and Labeling Freezer Bags
What I do is buy heavy duty freezer bags. I use a slate and stylus and just braille the bag. I put the food in there, seal it, and there you go. Brenda Mueller - Original Message - From: Paula and James Muysenberg via CookinginthedarkTo: cookinginthedark@acbradio.org, Regina Marie Date sent: Sun, 08 Feb 2015 16:31:29 -0600 Subject: [CnD] Filling and Labeling Freezer Bags Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spaghetti questions
Look, guys, You don't need all this fancy stuff. You just bring the water to a boil, drop the broken up spaghetti in the pan, and test it with a fork. Now while you're waiting, get out your strainer. When the spaghetti is the right consistency, put it in your strainer, How do you know when it's right? You catch a spaghetti with a fork and taste it, of course. and go from there. It shouldn't take much more than five minutes or so for cooking. Pasta pot? give me a break. I haven't waisted my time buying one. Brenda Mueller - Original Message - From: Paula and James Muysenberg via CookinginthedarkTo: cookinginthedark@acbradio.org, Nicole Massey Date sent: Thu, 22 Jan 2015 09:43:18 -0600 Subject: Re: [CnD] spaghetti questions Hi, all, My name is Paula. I just joined yesterday, and am looking forward to learning from everyone. I've already gleaned some great tips on cooking spaghetti from y'all, even though I've been preparing it for years. I want to mention to Leslie, that if you have difficulty cutting up cooked spaghetti, as I do, you can break up the pasta before you cook it. I get a few spaghetti noodles in my hands, hold them over a bowl or plate, and break them into two or three pieces. You can do this while your water is heating. It doesn't take long, even if you're making a lot of pasta, because you can break up severl at once. Paula On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote: I was told by the ex-boyfriend of a friend of mine, who was wrong in just about everything else, that to measure spaghetti in terms of number of people you grab a bunch of spaghetti in your dominant hand, with your thumb and index finger circling the pasta. If the ring puts your fingernail at the first joint of your thumb that's pasta for one, the second joint is pasta for two, and the end of your thumb is pasta for three. I've found this works well. Some may say that this varies depending on how big your hands are, but the assumption is that the smaller the hands the smaller the appetite, so you may want to vary it a bit, deciding if you want a loose or tight hold on the pasta. The pasta pot uses less water than you think it does, so trend your water level down a bit. Don't put oil in the water, as it'll prevent the sauce from sticking to your pasta, and don't salt the water until it's boiling or it'll take longer to reach a boil. Sauce is a matter of preference, and it depends on if you want the spaghetti drenched in sauce or if it's just a flavoring element, and also on how much other stuff you choose to put in it, like chopped up vegetables. I find that three or three and a half minutes in the microwave is often enough to heat sauce, so unless you're going for presentation you can heat it in the bowls you're going to serve in. And of course, YMMV, as in all things cooking. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Holly Anderson via Cookinginthedark Sent: Thursday, January 22, 2015 8:49 AM To: cookinginthedark@acbradio.org Subject: [CnD] spaghetti questions Hi all. Today Iâm going to attempt something Iâve never done before, spaghetti. I know its kind of sad. Iâm making spaghetti for 2 people. I have a spaghetti cooker, it has a section with holes inside a pot that the spaghetti goes in. So when I lift the section with the holes out of the pot the water will drain from the spaghetti. My questions are: 1. How long do I cook he noodles? 2. This one is probably depending on how much we eat. but Iâm not sure how much to make for 2 people. 3. I have a jar of meat sauce, do I just put it in a pot not he stove and simmer, how long do I cook the sauce, and how much sauce for 2 people. I know these questions seem basic, but Iâm new to all this. And it might just be a trial and error type thing, but Iâm kind of nervous. Any help would be really appreciated. Thanks. Holly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] popcornpopper
Well, what I'm wondering is why, if this was a product for blind users, why weren't there brailled or taped instructions included? Brenda Mueller - Original Message - From: Betty Emmons via Cookinginthedark To: ,"Kimsan" Date sent: Tue, 30 Sep 2014 14:27:20 -0500 Subject: Re: [CnD] popcornpopper several years ago I bought a microwave popcorn popper from blind micemart. this was before the megamall. I am wondering if any one knows how to use. Betty Emmons - Original Message - From: "Kimsan via Cookinginthedark" To: ; "'RJ'" How big is it. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Tuesday, September 30, 2014 8:22 AM To: citd Subject: [CnD] Infrarede oven Been looking for a oven with infrared. Couldn't see the prices on them, but did find a close out on Amazon for $40 for the same oven most wanted $85 to $109 for the same unit. With shipping the cost was $52.95. Once my wife sees it she will either love me, or take my computer away. The unit is a infrachef oven. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- I am using the free version of SPAMfighter. SPAMfighter has removed 79 of my spam emails to date. Get the free SPAMfighter here: http://www.spamfighter.com/len Do you have a slow PC? Try a Free scan http://www.spamfighter.com/SLOW-PCfighter?cid=sigen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] I think we found my mom's bread pudding:
I promised to post what I found out, so here goes: Here is a bread pudding recipe that I found. Have a good evening! Eric 2 cups milk 1/4 cup butter or margarine 2 eggs, slightly beaten 1 Tsp vanilla 1/2 cup sugar 1 teaspoon ground cinnamon or nutmeg 1/4 teaspoon salt 6 cups soft bread cubes (about 6 slices bread) (she cut those cubes, I'm sure.). Brenda Directions 1 Heat oven to 350ºF. 2In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot. In large bowl, mix eggs, vanilla, sugar, cinnamon and salt. Stir in bread cubes. Stir in milk mixture. Pour into ungreased deep round pan. 3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Brenda Mueller P.s. I'm going to try some of those other recipes, too. Thanks! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Kraft Easy Mac!
- Original Message - From: Charles Rivard via Cookinginthedark To: ,"Sandy" Date sent: Sat, 20 Sep 2014 11:31:25 -0500 Subject: Re: [CnD] Kraft Easy Mac! I don't even have a pair of boots. And, when it comes to eating foods I like, I can possibly outeat my 78-pound male Yellow Lab guide!! (grin) --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Sandy via Cookinginthedark" ; "'Regina Marie'" I like it too, and so do most kids! I believe there is a larger portion size. This is okay, but the person asking for the help is a bigger man and a hearty!! eater, and this wouldn't even fill the toe of his boots, so to speak! "Oh, yes, that large size would certainly fill him up, if he ate it all in one serving; it't's deluxe macaroni and cheese. It comes in a fat rectangular box with a packet of soft cheese. No, it doesn't go in the refrigerator; it's stored on a shelf. It would probably cure him of the desire for Mac. and Cheese for a day or two. Brenda Mueller trust! me! there are a few flavors of the product, and it is good, and one could make 2 or 3, or look for the larger packets. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Friday, September 19, 2014 3:01 PM To: cookinginthedark@acbradio.org; 'Peggy Fleischer'; 'Betty Emmons' Subject: Re: [CnD] totally frustrated with responses - Re: macaroniand cheesewithout the stovetop? My granson loves this mac and cheese and it is very easy to make. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Peggy Fleischer via Cookinginthedark Sent: Tuesday, September 16, 2014 3:35 AM To: cookinginthedark@acbradio.org; Betty Emmons Subject: Re: [CnD] totally frustrated with responses - Re: macaroni and cheesewithout the stovetop? There is a product called craft easy Mac. It is a box with 12 packets of macaroni and cheese. They are singleserve packets and come with a little bag of macaroni and a little pouch of the powder. You pour the macaroni into a microwave safe bowl and add 2/3 cup of water. You cook this uncovered for 3 1/2 minutes in the microwave on high. You next add the pouch of powder and stir. It is quite good mac & cheese and makes a single serving. Sent from my iPhone On Sep 15, 2014, at 11:36 AM, Betty Emmons via Cookinginthedark wrote: I think the macaroni would need to boil which is not possible in the crockpot. Betty Emmons - Original Message - From: "Charles Rivard via Cookinginthedark" To: ; "Sandy" Sent: Tuesday, September 09, 2014 9:40 PM Subject: [CnD] totally frustrated with responses - Re: macaroni and cheesewithout the stovetop? The boxed macaroni and cheese is a heck of a lot less expensive than any frozen macaroni and cheese. I already have them This is why I asked for thoughts on, specifically, how to fix it with, notice?? the conventional oven, or the crock pot. No microwaving and no stove top. Yet, people suggest the very methods I asked to not suggest. I suppose there is no answer, in which case, the subject line should be changed in the future, unless someone knows of answers to what I very specifically asked for. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Sandy via Cookinginthedark" ; "'Lenore Koszalinski'" I love the Stouffer's; Schwans is a tad more pricey and also is good. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Tuesday, September 09, 2014 6:49 PM To: cookinginthedark@acbradio.org; 'brenda mueller' Subject: Re: [CnD] macaroni and cheese without the stovetop? Stovers is just grate it tast whole made. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of brenda mueller via Cookinginthedark Sent: Tuesday, September 09, 2014 5:48 PM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] macaroni and cheese without the stovetop? Hey, Friends, There are other options for macaroni and cheese. Let's explore a few of them. There's a frozzen macaroni
Re: [CnD] Sweet and sour sauce without pineapple?
I once ate in a chinese restaurant where I suspected that those owners used sweet pickles. You'll have to work out the rest. Brenda Mueller - Original Message - From: Alex Hall via Cookinginthedark To: "" Date sent: Tue, 16 Sep 2014 00:21:40 -0400 Subject: [CnD] Sweet and sour sauce without pineapple? Hi all, I'd like to find a sweet and sour sauce recipe that doesn't include pineapple, yet is still slightly on the sweeter side and is not too strong. I know everyone's thoughts on what constitutes too sour, or sweet, or strong, or bland are different, but the key here is to have it not be bitey at all and have it not use pineapple. Any ideas? -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] A Recipe for Bread Pudding
Hi! May I make a request for a recipe? When I was a kid, Mom used to serve the best bread pudding. She served it hot for dessert on Sunday dinner. I think it had plenty of bread, probably vanila and sugar, too. I'd like some suggestions for bread pudding recipes. I'm not sure if Mom just made up the recipe or if it's in one of her cookbooks. Eric has those books. If he finds the recipe, I'll post it in Cooking in the Dark, in case anyone is interested. I'm interested in suggestions from this forum, too. Thanks in advance. I just happen to be hungry for a good taste of that old-fashioned bread pudding. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Charles' Frustration
Well, he can always try the experiment with the boiling water in the crockpot. Brenda Mueller - Original Message - From: Jan via Cookinginthedark Charles, I can understand why you're frustrated. I admit, I suggested the microwave to cook the pasta, but I knew that the Kraft was what you have and wouldn't have suggested frozen, since that isn't what you have. I don't know of any way to cook the pasta in the oven. The crockpot may work, but i'm not sure of the timing. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] macaroni and cheese without the stovetop?
Yes, but I think Schwans discontinued the Macaroni dinner and replaced it with Baked Zitti. At least that's what Schwans did in the Maryland area. Brenda Mueller - Original Message - From: Sandy via Cookinginthedark To: ,"'Lenore Koszalinski'" Date sent: Tue, 9 Sep 2014 21:28:20 -0500 Subject: Re: [CnD] macaroni and cheese without the stovetop? I love the Stouffer's; Schwans is a tad more pricey and also is good. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Tuesday, September 09, 2014 6:49 PM To: cookinginthedark@acbradio.org; 'brenda mueller' Subject: Re: [CnD] macaroni and cheese without the stovetop? Stovers is just grate it tast whole made. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of brenda mueller via Cookinginthedark Sent: Tuesday, September 09, 2014 5:48 PM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] macaroni and cheese without the stovetop? Hey, Friends, There are other options for macaroni and cheese. Let's explore a few of them. There's a frozzen macaroni and cheese dinner that is made by Stoffer's, I think. It's in the freezer section of many super markets. There are Microwave cooking instructions on the box. In addition, I've come across these cups of Macaroni and cheese. One removes the top, takes out the macaroni cheese package, and simply adds cold water just below the rased line inside. because there's powdered milk in there. I think it's a Kraft product. Microwave just under 4 minutes. I think 210 seconds might work best. You'll have to experiment with your microwave, or just get someone to read you the instructions on the packaged cup. It's just a bit for one person. Stir the macaronis, add the cheese from the paket, and add whatever you want, after that, a bit of butter or salt, maybe? Stir thoroughly with a fork after whatever little bit you ad. The cups don't have to stay in the refrigerator; they can be stored on a shelf. They're handy, anyway. There are other suggestions ahead if you hadn't downloaded them yet. I'd save the boxes for bigger dinners, although there might be microwave instructions on those boxes, too. Check. Hope this helps. Brenda Mueller . - Original Message - From: "sayegh.mary--- via Cookinginthedark" To: "cookinginthedark@acbradio.org" ,Charles Rivard Date sent: Sun, 7 Sep 2014 10:46:40 -0600 Subject: Re: [CnD] macaroni and cheese without the stovetop? My suggestion, make homemade Mac and cheese if u want to cook using those methods. If you want craft, do it in the microwave. Sent from my iPhone On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark wrote: The subject line is what I want to do. Using a crock pot or the conventional oven, but not the stove top, I want to prepare 2 boxes of Kraft Macaroni and Cheese. Any suggestions? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] totally frustrated with responses - Re: macaroni and cheesewithout the stovetop?
Well, we were trying to help. Maybe if you bring that crockpot to a boil, you can just cook your macaroni in there. Then you'll have to drain. You'll have to test the macaronis with a fork to see if it's done. Maybe the macaronis will cook in about four or five minutes. You'll see, I'm sure. Let us know what you find out. Brenda Mueller - Original Message - From: Charles Rivard via Cookinginthedark To: ,"Sandy" Date sent: Tue, 9 Sep 2014 21:40:20 -0500 Subject: [CnD] totally frustrated with responses - Re: macaroni and cheesewithout the stovetop? The boxed macaroni and cheese is a heck of a lot less expensive than any frozen macaroni and cheese. I already have them This is why I asked for thoughts on, specifically, how to fix it with, notice?? the conventional oven, or the crock pot. No microwaving and no stove top. Yet, people suggest the very methods I asked to not suggest. I suppose there is no answer, in which case, the subject line should be changed in the future, unless someone knows of answers to what I very specifically asked for. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Sandy via Cookinginthedark" ; "'Lenore Koszalinski'" I love the Stouffer's; Schwans is a tad more pricey and also is good. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Tuesday, September 09, 2014 6:49 PM To: cookinginthedark@acbradio.org; 'brenda mueller' Subject: Re: [CnD] macaroni and cheese without the stovetop? Stovers is just grate it tast whole made. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of brenda mueller via Cookinginthedark Sent: Tuesday, September 09, 2014 5:48 PM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] macaroni and cheese without the stovetop? Hey, Friends, There are other options for macaroni and cheese. Let's explore a few of them. There's a frozzen macaroni and cheese dinner that is made by Stoffer's, I think. It's in the freezer section of many super markets. There are Microwave cooking instructions on the box. In addition, I've come across these cups of Macaroni and cheese. One removes the top, takes out the macaroni cheese package, and simply adds cold water just below the rased line inside. because there's powdered milk in there. I think it's a Kraft product. Microwave just under 4 minutes. I think 210 seconds might work best. You'll have to experiment with your microwave, or just get someone to read you the instructions on the packaged cup. It's just a bit for one person. Stir the macaronis, add the cheese from the paket, and add whatever you want, after that, a bit of butter or salt, maybe? Stir thoroughly with a fork after whatever little bit you ad. The cups don't have to stay in the refrigerator; they can be stored on a shelf. They're handy, anyway. There are other suggestions ahead if you hadn't downloaded them yet. I'd save the boxes for bigger dinners, although there might be microwave instructions on those boxes, too. Check. Hope this helps. Brenda Mueller . - Original Message - From: "sayegh.mary--- via Cookinginthedark" To: "cookinginthedark@acbradio.org" ,Charles Rivard Date sent: Sun, 7 Sep 2014 10:46:40 -0600 Subject: Re: [CnD] macaroni and cheese without the stovetop? My suggestion, make homemade Mac and cheese if u want to cook using those methods. If you want craft, do it in the microwave. Sent from my iPhone On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark wrote: The subject line is what I want to do. Using a crock pot or the conventional oven, but not the stove top, I want to prepare 2 boxes of Kraft Macaroni and Cheese. Any suggestions? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailma
Re: [CnD] macaroni and cheese without the stovetop?
Hey, Friends, There are other options for macaroni and cheese. Let's explore a few of them. There's a frozzen macaroni and cheese dinner that is made by Stoffer's, I think. It's in the freezer section of many super markets. There are Microwave cooking instructions on the box. In addition, I've come across these cups of Macaroni and cheese. One removes the top, takes out the macaroni cheese package, and simply adds cold water just below the rased line inside. because there's powdered milk in there. I think it's a Kraft product. Microwave just under 4 minutes. I think 210 seconds might work best. You'll have to experiment with your microwave, or just get someone to read you the instructions on the packaged cup. It's just a bit for one person. Stir the macaronis, add the cheese from the paket, and add whatever you want, after that, a bit of butter or salt, maybe? Stir thoroughly with a fork after whatever little bit you ad. The cups don't have to stay in the refrigerator; they can be stored on a shelf. They're handy, anyway. There are other suggestions ahead if you hadn't downloaded them yet. I'd save the boxes for bigger dinners, although there might be microwave instructions on those boxes, too. Check. Hope this helps. Brenda Mueller . - Original Message - From: "sayegh.mary--- via Cookinginthedark" To: "cookinginthedark@acbradio.org" ,Charles Rivard Date sent: Sun, 7 Sep 2014 10:46:40 -0600 Subject: Re: [CnD] macaroni and cheese without the stovetop? My suggestion, make homemade Mac and cheese if u want to cook using those methods. If you want craft, do it in the microwave. Sent from my iPhone On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark wrote: The subject line is what I want to do. Using a crock pot or the conventional oven, but not the stove top, I want to prepare 2 boxes of Kraft Macaroni and Cheese. Any suggestions? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark