Re: [CnD] filling up ice trays

[diane.fann7--- via Cookinginthedark]

Wow, I haven't heard anybody mention ice picks in years. I had a machine that 
sat on the counter and just made ice. It quit. I'm back to trays with covers. 

Diane

-Original Message-
From: Sugar Lopez via Cookinginthedark  
Sent: Wednesday, January 23, 2019 8:32 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] filling up ice trays

Awesome
Not crazy right now I have a block of ice and I like using the ice pick Smile 
sugar

"We come to love not by finding a perfect person, but by learning to see an 
imperfect person perfectly."
-Sugar
https://www.gofundme.com/sugars-transplant-journey

-Original Message-
From: Richard Kuzma via Cookinginthedark 
Sent: Wednesday, January 23, 2019 5:27 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: [CnD] filling up ice trays

I use freezer safe plastic containers that are about four by six inches in size 
and put them in freezer empty and then fill them with water once in freezer and 
stack two or three opposite each other.

I then put the large ice cube in a plastic bag and break it up with a hammer 
and then transfer toa storage bag and use it like that.

Sounds kinda crazy, but it works for me.

If the large cubes don't come out easily I run them under hot water and loosens 
them right up.

Thanks

Rich

 

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Re: [CnD] filling up ice trays

[diane.fann7--- via Cookinginthedark]

An ice pick was just something everybody had. With my scores of kitchen 
gadgets, I'm surprised I don't have one. 

I'm back to covered Tupperware. Glad I saved them.

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Thursday, January 24, 2019 10:37 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] filling up ice trays

Yeah, one day I asked somebody if they had an ice pick; they looked at me like 
I was crazy.  "What's an ice pick,"  she said.  I was flabbergasted!  When I 
was a kid, if you got ice from somewhere it was in a big block; everybody had 
an ice pick.

We got my mother-in-law an ice machine.  Talk about loud!!!  Everybody in the 
apartment building knew when she was chopping ice!

My greatest find was when I found the Tupperware icetrays with lids.  I'm sure 
you can get rubbermade and others now, but I was so happy as I always (and I do 
mean always) would spill water somewhere, and so did everybody else.  And in my 
family, when someone spilled water, they usually said words they never said any 
other time.  There was just something about spilling water when filling up ice 
trays!!

Deb B.

-Original Message-
From: diane.fann7--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 23, 2019 8:41 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] filling up ice trays

Wow, I haven't heard anybody mention ice picks in years. I had a machine that 
sat on the counter and just made ice. It quit. I'm back to trays with covers. 

Diane

-Original Message-
From: Sugar Lopez via Cookinginthedark  
Sent: Wednesday, January 23, 2019 8:32 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] filling up ice trays

Awesome
Not crazy right now I have a block of ice and I like using the ice pick Smile 
sugar

"We come to love not by finding a perfect person, but by learning to see an 
imperfect person perfectly."
-Sugar
https://www.gofundme.com/sugars-transplant-journey

-Original Message-
From: Richard Kuzma via Cookinginthedark 
Sent: Wednesday, January 23, 2019 5:27 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: [CnD] filling up ice trays

I use freezer safe plastic containers that are about four by six inches in size 
and put them in freezer empty and then fill them with water once in freezer and 
stack two or three opposite each other.

I then put the large ice cube in a plastic bag and break it up with a hammer 
and then transfer toa storage bag and use it like that.

Sounds kinda crazy, but it works for me.

If the large cubes don't come out easily I run them under hot water and loosens 
them right up.

Thanks

Rich

 

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Re: [CnD] Sinful Cinnamon Bundt Cake

[diane.fann7--- via Cookinginthedark]

I made cake mix cakes in a tube pan for years before I owned bundt pans. Don't 
see why it wouldn't work.

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Friday, February 1, 2019 8:00 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Sinful Cinnamon Bundt Cake

I don't have a bundt pan.  Can I bake it in a tube pan???  Or is that too big?

Can't go get a bundt pan either.  mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 01, 2019 11:01 AM
To: mypl...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Sinful Cinnamon Bundt Cake

Sinful Cinnamon Bundt Cake

 

This delicious cake mix cake has ribbons of cinnamon running through it. 

Serves sixteen.

ready in: 1-2 hrs.

ingredients

1 package (18.25 ounce size) yellow cake mix
1 package (3.4 ounce size) instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon vanilla extract
1 cup chopped nuts (walnuts or pecans work well)
2 tablespoons ground cinnamon
1/3 cup sugar

directions

Preheat the oven to 350 degrees F. Heavily grease a Bundt pan (with butter or 
shortening - not non-stick cooking spray) and set it aside. 

Combine the cake mix, pudding mix, oil, water, eggs, and vanilla in a mixing 
bowl. Beat on medium-high speed with an electric mixer for 4-5 minutes or until 
completely blended. 

Sprinkle the nuts in the bottom of the prepared pan. They should adhere to the 
greased pan. 

Combine the cinnamon and sugar and mix well. 

Pour 1/3 of the cake batter into the Bundt pan. Sprinkle with half of the 
cinnamon-sugar mixture. Evenly pour another 1/3 of the cake batter over the 
cinnamon layer. Sprinkle with the remaining cinnamon-sugar mixture. Pour the 
remaining cake batter over the top. 

Place the pan in the oven and bake at 350 degrees F for 1 hour or until the 
cake tests done. 

Remove from the oven and let cool in the pan for 10 minutes. Invert the pan 
onto a platter or large plate and remove the cake. Let it cool completely 
before slicing or storing. Store in an airtight container at room temperature 
for up to 5 days.  Enjoy.

 

 

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Re: [CnD] Recipe Request

[diane.fann7--- via Cookinginthedark]

I went to Duncan Hines's site and looked around. Didn't find any thing close, 
but will keep looking. 

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Saturday, February 9, 2019 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Recipe Request

Nancy, I never had that cake but want some so I hope we get the recipe.

Deb B.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 09, 2019 12:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: [CnD] Recipe Request

Hi everyone,
I am looking for a special recipe. Back in the seventies, on the box of a 
Duncan Hines yellow cake mix, was a recipe for a cake that the box said was 
like eating pudding in a bowl. I actually made this cake, and it was wonderful. 
It was very moist and pudding like, so that you had to eat it out of a dessert 
dish. Does anybody know what I am talking about? I would love to have the 
recipe to make it again if anyone has it. 
Thanks for your help.
Nancy Williams

Sent from my iPhone
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Re: [CnD] CRAZY CAKE (AUNT ELLIES'S)

[diane.fann7--- via Cookinginthedark]

They are usually called tube pans. There is a smooth sided one for cakes. There 
is one that separates into two pieces for angelfood cakes. Bundt pans are tube 
pans, but come in a zillion designs. I have had at least five different 
designs. My favorite is a square one with a ridged design. Depending on the 
batter, you get lots of crunchy chewy crust. 

Diane

-Original Message-
From: Jude DaShiell via Cookinginthedark  
Sent: Wednesday, March 20, 2019 10:04 AM
To: Lisa Belville via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] CRAZY CAKE (AUNT ELLIES'S)

A funnel pan is a pan with a tube in its center that's vertical.  When batter 
goes into the pan, it's poured around the tube.  When the cake is done, where 
the tube was you have a hole through the center of the cake.
 That hole can then be filled with various fillings depending on the recipe.  I 
know about this since I once felt a funnel pan.  The outer edge of the pan if 
memory is correct is scalloped.  Those pans may have tops since I once ate 
funnel cake from one of them that had a pleated pattern extending from the top 
of the cake down the side.  That was excellent cake too.

On Wed, 20 Mar 2019, Lisa Belville via Cookinginthedark wrote:

> Date: Wed, 20 Mar 2019 06:04:48
> From: Lisa Belville via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] CRAZY CAKE (AUNT ELLIES'S)
>
> funnel pan? ? I'm not sure what this is.? I've heard of funnel cakes, 
> but I thought the batter was poured out and fried.
>
>
> Lisa
>
>
> On 3/19/2019 8:32 PM, Marilyn Pennington via Cookinginthedark wrote:
> >
> >
> > CRAZY CAKE (AUNT ELLIES'S)
> >
> >
> >
> >
> > 1 box yellow cake mix
> > 1 box Jello instant pudding (Lemon)
> > 4 eggs
> > 3/4 cups vegetable oil
> > 3/4 cups water
> >
> > Mix all ingredients together. Bake in greased funnel pan 45 to 50 
> > minutes at
> > 350 degrees.
> >
> > ICING:
> >
> > 1/2 box confectioners sugar
> > Juice of 1 lemon
> > Juice of 1 orange
> >
> > Mix all ingredients together and pour on cake while cake is hot.
> >
> >
> >
> >
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>

-- 

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Re: [CnD] RECIPIE NEEDED

[diane.fann7--- via Cookinginthedark]

Hopefully, this is what you meant. 

I-can't-chew cookbook: delicious soft-diet recipes for people with chewing, 
swallowing, and dry-mouth disorders DB63725

-Original Message-
From: ellen telker via Cookinginthedark  
Sent: Wednesday, April 10, 2019 6:42 PM
To: cookinginthedark@acbradio.org
Cc: emt...@frontier.com
Subject: Re: [CnD] RECIPIE NEEDED

There is a book in the NLS collection that specifically has just recipes for 
people who can only eat soft food.  I don't remember the name of the book or 
the author, but the recipes sounded really good.  
Ellen

-Original Message-
From: Mike and Jean via Cookinginthedark  
Sent: Tuesday, April 9, 2019 9:57 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: [CnD] RECIPIE NEEDED

GOOD MORNING YALL.  MY UNCLE IS HAVING SOME SWALLOWING ISSUES AND MY AUNT NOW 
HAS TO COOK ALL OF HIS FOOD IN THE CROK POT.  

COULD ANYONE PLEASE POST A RECIPIE FOR CROK POT CHICKEN AND DUMPLINS?
THANKS IN ADVANCE.  MIKE

 

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Re: [CnD] Any tips for frying eggs?

[diane.fann7--- via Cookinginthedark]

Pamela, I do not eat fried eggs. I do make a sort of omelette in the microwave. 
However, that was such a thorough explanation on how to make one, I might have 
to try it out just to master the technique. Often, when I microwave something 
in a bowl, I put a paper towel over it just as an added guard against 
splattering. Then, I put on the vented microwave cover you mentioned. Thanks 
for the cooking lesson. 

Diane

-Original Message-
From: Pamela Fairchild via Cookinginthedark  
Sent: Tuesday, April 16, 2019 6:19 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Any tips for frying eggs?

It takes practice to get a fried egg to work in the microwave, but it can be 
done. I am going to the kitchen to make one now so I can describe it better.
Choose a cooking dish about the same size as you want the egg to be when 
cooked. If your surface is too big the whites will run as far as possible and 
make a very thin egg, indeed. 
A small flat Corelle wear dessert dish works reasonably well. Butter it or 
spray it with vegetable spray. Break your egg into the dish.
Pierce the egg with a fork, knife tip, or several times with a tooth pick.
Add any spices you like, or leave it plain.
Spray the top of the egg with vegetable spray to slow the cooking of the yolk 
slightly.
Center your plate in the microwave and center your dish on the plate. I put my 
dish on a large dinner plate then covered the dinner plate with a soft plastic 
plate cover with a few air holes, that I use to keep things from splattering. 
If nothing else, cover with a microwave safe paper towel or paper plate.
I turned the microwave on for 22 seconds.  You might go as long as 30 seconds 
before stopping the microwave for the first time.
If you hear it making considerable noise it may be cooking too fast and making 
ready to explode.
Check your egg. It probably won't be ready, but you have allowed a little rest 
time by stopping the cooking.
Turn the microwave on for 11 seconds. Check your egg again. Mine still had a 
soft spot around the yolk edge. 
Not ready yet? Give it a second 11 second burst. Mine was ready at this point. 
The yolk was more firm than I usually like to eat it, but it did taste like a 
fried egg. 
Now when you do get that messy exploding egg, it isn't the end of the world. 
You just have a mess to clean up inside your microwave oven. I covered my eggs 
too tightly one day with a glass Pyrex lid and the lid flew off the dish, hit 
the oven door and opened it enough to stop the oven. So yes, it really is a 
slight explosion. A loose cover will probably not cause that reaction, but can. 
I have learned not to use tight fitting lids without air vents in the microwave 
for any reason. If you do use a Pyrex type lid, be sure to offset it so steam 
can escape easily.

Pamela Fairchild 


-Original Message-
From: Brink-Chaney, Marcie A via Cookinginthedark 
 
Sent: Tuesday, April 16, 2019 8:16 AM
To: 'cookinginthedark@acbradio.org' ; Curtis 
Delzer 
Cc: Brink-Chaney, Marcie A 
Subject: Re: [CnD] Any tips for frying eggs?

If you want to cook a fried egg in the microwave, you need to pierce the yolk 
with a tooth pick or a pointed object (knife tip, fork) so the yolk does not 
explode, but it is not scrambling the egg and it cooks the yolk completely not 
sunny side up. And you don't have to turn it.  The time would be probably 45 
seconds.  You coat a microwave safe container (I use pyrex or corningware with 
non-stick spray or a little butter, break the egg into the bowl and use the 
toothpick to puncture the yolk, cover the bowl and cook the egg for 30 seconds 
and see if the yolk is done enough and if it needs more time, go by 15 second 
increments until it is the way I want it.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 16, 2019 1:55 AM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] Any tips for frying eggs?

I use a tiny pan enough for the one egg, and at about 3 minutes, I can just 
pick up the small pan and flip or just turn it onto the toast which catches it 
just fine. I don't get my heat going too high, sort of medium, and put pepper 
or salt on the egg while it's cooking. works quite well every time.

Curtis Delzer
HS
W B 6 H E F
Rialto, CA

On 4/15/2019 8:56 AM, Tina Kurys via Cookinginthedark wrote:
> Hi, all. I love fried eggs but have given up on them because I can't 
> consistently cook them to my preferred doneness, not too firm but with all 
> the white being white. I had for years used the steam method, where you add a 
>  bit of water and put a lid on the pan so the top cooks from the steam and 
> you don't need to flip them. With my 

Re: [CnD] Freezing meat

[diane.fann7--- via Cookinginthedark]

Blind Mice Mart has plastic labels that come with elastic bands. You can 
Braille and reuse them. 

-Original Message-
From: Teresa Mullen via Cookinginthedark  
Sent: Friday, April 19, 2019 9:55 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: [CnD] Freezing meat


Hello fellow chefs
I have a freezing question about meat, and ways in marking packages of knowing 
what is what.
And with out getting labes wet and all. Any ideas? I did try cutting the 
freezer bags in certain ways at the opening but forget what type of meat it is 
smiley.
If any of you have any tips that would greatly appreciate it.

Teresa Sanchez sent from my iPhone
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Re: [CnD] freezing meat and labeling it

[diane.fann7--- via Cookinginthedark]

I know somebody who uses Scrip Talk and is very happy with it. If you get mail 
order prescriptions, you can request Braille labeling. I have used both 
Caremark and Express Script, and Braille labels are on the bottles or boxes.

-Original Message-
From: Sugar Lopez via Cookinginthedark 
Sent: Saturday, April 20, 2019 2:20 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] freezing meat and labeling it

Gail
Have you heard of the script talk?
I use it.
A machine that reads the bar code off the medication bottles.
You have to work with your pharmacy to provide the bar lables placed at the 
bottom of your medication bottles.
Contact me for more info or contact envision America. They can supply your with 
the machine.
You can also use a braillle labler and lable it If you have access to a quest, 
that works as well If you only have one or two maybe a rubberbnd around one?
I have way to many so the script talk works great sugar

"A day without a friend is like a pot without a drop of honey."
-Winnie the Pooh
Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey
Hugs, Sugar

-Original Message-
From: Gail Johnson via Cookinginthedark 
Sent: Saturday, April 20, 2019 9:48 AM
To: cookinginthedark@acbradio.org
Cc: Gail Johnson 
Subject: Re: [CnD] freezing meat and labeling it

What’s the best way to label medication

Sent from my iPhone

> On Apr 19, 2019, at 11:59 AM, Richard Kuzma via Cookinginthedark 
>  wrote:
>
> I use a pen friend label, but I have put them on business cards and
> then laminated them with a small laminator,
>
> I then punch a whole in the and use rubber bands to attatch them to
> the item in freezer.
>
> Then pen friend labels are protected from moisture since laminated and
> it works awesomely.
>
> I also have an id mate barcode scanner, which I made my own barcode
> labels and did the same business card thing and it works very well also.
>
> For the ones I barcoded I made a duplicate label and put it on a index
> card so I can just scan the index cards and see what I have to shccose
> from without rummaging in the freezer.
>
> Let me know if I can help any other way.
>
> rich
>
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Re: [CnD] Subscription

[diane.fann7--- via Cookinginthedark]

Teresa, When I saw your email, I realized I hadn't heard fromn this list in a 
while. Diane

-Original Message-
From: Teresa Mullen via Cookinginthedark  
Sent: Tuesday, April 30, 2019 7:25 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: [CnD] Subscription


Hello
Is any one having trouble receiving email? Or did you all stop sending recipes? 
Lol Sorry for sending this message, Happy cooking.

Teresa Sanchez sent from my iPhone
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Re: [CnD] freezer labels

[diane.fann7--- via Cookinginthedark]

Blind Mice Mart sent out  60 May specials from ILA. Pasted below is the labels 
with elastics. I think the sale runs until the 24th. 

Diane

** Braillable Labels - 50 Per Pack $9.98

Item# 060180
Sale Price $9.98


-Original Message-
From: Jeanne Fike via Cookinginthedark  
Sent: Tuesday, May 14, 2019 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] freezer labels

Hi,

A while back someone posted that you could buy labels with holes at each end 
and a band to go through the labels for putting on frozen packages. Does anyone 
have a name for such a label and if it exists? I checked bon BlindMiceMegaMall 
and couldn't find such an item.

Jeanne

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[CnD] FW: 60 May Specials for You from MICEila-

[diane.fann7--- via Cookinginthedark]

Here it is.

 

From: i...@blindmicemegamall.com  
Sent: Friday, May 10, 2019 9:50 PM
To: diane.fa...@gmail.com
Subject: 60 May Specials for You from MICEila-

 

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Re: [CnD] instant pot recipes

[diane.fann7--- via Cookinginthedark]

Pamela,

I had no idea a rice cooker could do all that. What kind do you have? Thank You.

Diane Fann

-Original Message-
From: Pamela Fairchild via Cookinginthedark 
Sent: Thursday, May 23, 2019 6:58 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] instant pot recipes

There is a product that resembles a crockpot but also pressure cooks, and you 
may be able to do other things with it. I have not seen one. I have a rice 
cooker that does similar things though. The new electric pressure cookers are 
really nice for speeding up your cook time. My rice cooker cooks the rice under 
pressure and it comes out great. There is a setting for brown or white rice, 
beans, soup, meat, vegetables, and I don't remember what all. I can also brown 
meat in a little oil, then turn on the pressure to let it cook completely, like 
a roast for example. It can also function as a slow cooker. I usually use it to 
just cook rice and beans though. I think the brand everybody else likes is 
called instapot. It would be looking up. There are useful models and ones that 
a blind person finds impossible because of the touch screen problem. The ones 
with buttons work well though. My rice cooker has buttons and I have brailled 
the various programs out because I wouldn't remember them if
  I didn't.
That probably doesn't really answer your question, but it should help put you 
on the right track.

Pamela Fairchild


-Original Message-
From: Carol Ashland via Cookinginthedark 
Sent: Thursday, May 23, 2019 2:33 PM
To: Brink-Chaney, Marcie A via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] instant pot recipes

What is this instant pot you're all mentioning? It sounds like a pressure 
cooker? Where does one get such a thing?

Carol Ashland
carol97402@gmail.comOn May 23, 2019 8:57 AM, "Brink-Chaney, Marcie A via 
Cookinginthedark"  wrote:
>
> The first place she may want to go is:
> https://instantpot.com/
> There, she can find recipes and best of all, accessible manuals for her 
> instant pot and other models.  I started there when using my instant pot for 
> the first few times.  There are groups you can join on facebook which have 
> all kinds of recipes and at least one of them sells accessories which come in 
> handy if you want to have a bundt or cake pan, a steamer basket, small 
> cilicone gloves that cover just your fingertips so you can pick up the pot to 
> take it out of the base... And google or allexa or siri are very helpful to 
> find recipes for most appliances.
>
>
> Marcie Brink-Chaney CVRT CATIS
> Visually Impaired Services
> University Health Center
> Detroit Receiving Hospital
> Detroit Medical Center
> Address:  4201 St. Antoine
> Detroit MI 48201
> Phone:  (313)745-4131
> Email:  mbrin...@dmc.org
> -Original Message-
> From: Richard Kuzma via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, May 22, 2019 9:32 PM
> To: cookinginthedark@acbradio.org
> Cc: Richard Kuzma
> Subject: [CnD] instant pot recipes
>
> good evening,
>
> I am looking for some instant pot recipes for anothert blind person.
>
> Can anyone help me out and send / post some basic and easy ones to get her 
> started please?
>
> Thanks
>
> Rich
>
>
>
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>
>
> This message (including any attachments) is confidential and intended solely 
> for the use of the individual or entity to whom it is addressed, and is 
> protected by law. If you are not the intended recipient, please delete the 
> message (including any attachments) and notify the originator that you 
> received the message in error. Any disclosure, copying, or distribution of 
> this message, or the taking of any action based on it, is strictly 
> prohibited. Any views expressed in this message are those of the individual 
> sender, except where the sender specifies and with authority, states them to 
> be the views of Tenet Healthcare Corporation.
>
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Re: [CnD] Braille labelling containers

[diane.fann7--- via Cookinginthedark]

I've had the same problem. Funny how some stay for years and others don't. For 
metal containers like jar lids and cans, I have used a magnetic tape that looks 
like dymo tape. It will attach to the metal and can be reused. 

Diane

-Original Message-
From: Bart Bunting via Cookinginthedark  
Sent: Monday, June 17, 2019 4:39 PM
To: cookinginthedark@acbradio.org
Cc: Bart Bunting 
Subject: [CnD] Braille labelling containers


Hi everyone,

I like to label containers in my pantry with dimo braille labels.
I have been struggling with the tape not sticking.

It appears to work and then after a few days it lifts.

The surfaces are clean and I have tried tape from multiple suppliers.

Has anyone else had this issue and or have suggestions how to counter it?

I do find that some labels have been there for years without issue.  If I'm 
going to have a problem it normally shows within the first week of application.

Very frustrating to spend hours labelling everything to find the labels all 
over the floor of the pantry a week later :(.

The containers are mostly systema plastic containers and or glass jars with 
metal lids containing spices.

Kind regards
Bart
-- 

Bart Bunting
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Re: [CnD] Braille labelling containers

[diane.fann7--- via Cookinginthedark]

Good tip. I will try that. I have wondered if scotch tape over the dymo might 
work as well.

Diane

-Original Message-
From: Lois Swartz via Cookinginthedark  
Sent: Monday, June 17, 2019 4:58 PM
To: cookinginthedark@acbradio.org
Cc: Lois Swartz 
Subject: Re: [CnD] Braille labelling containers

Tip for you. Try clear nail polish. Put it around the label and even on top of 
the Braille. It shouldn't hurt the Braille if you don't over-do it.

Lois

-Original Message-
From: Bart Bunting via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, June 17, 2019 3:40 PM
To: cookinginthedark@acbradio.org
Cc: Bart Bunting 
Subject: [CnD] Braille labelling containers


Hi everyone,

I like to label containers in my pantry with dimo braille labels.
I have been struggling with the tape not sticking.

It appears to work and then after a few days it lifts.

The surfaces are clean and I have tried tape from multiple suppliers.

Has anyone else had this issue and or have suggestions how to counter it?

I do find that some labels have been there for years without issue.  If I'm 
going to have a problem it normally shows within the first week of application.

Very frustrating to spend hours labelling everything to find the labels all 
over the floor of the pantry a week later :(.

The containers are mostly systema plastic containers and or glass jars with 
metal lids containing spices.

Kind regards
Bart
-- 

Bart Bunting
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[CnD] London Broil,

[diane.fann7--- via Cookinginthedark]

I'm looking for recipes for London broil. Thanks. 

 

Diane



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[diane.fann7--- via Cookinginthedark]

Marilyn, thanks for the two different cooking method recipes. 

Diane

-Original Message-
From: Marilyn Pennington via Cookinginthedark  
Sent: Monday, July 22, 2019 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] LONDON BROIL STEAK, T&T

I have made this several times and it is always nice and tender.  



LONDON BROIL STEAK, T&T

 


1 London Broil Steak
1 pkg. Lipton Onion Soup Mix
2 cans Campbells Cream of Mushroom Soup

Brown steak on both sides to seal in the juices. Remove meat from fry pan and 
put in baking pan, set aside.

Add 1/4 cup water to bottom of fry pan and scrape the bottom. Stir, then add 
mushroom and onion soup and stir again. Pour over meat.

Bake at 350 degrees for 1 hour and 15 minutes.

 

 

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Re: [CnD] Jumbo sugar cookies

[diane.fann7--- via Cookinginthedark]

Jimmies are sprinkles. When I moved to MA from NC, people thought I was from 
outer space because I didn't know what jimmies were. They put them on ice  
cream. 

Diane

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Wednesday, July 24, 2019 1:42 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

What is Jimmies?

Reminds me of some sugar cookies I used to be able to get.  They had chocolate 
on one side and were just sugar cookies on the other half.  I loved them!

Deb B.

-Original Message-
From: ann ann via Cookinginthedark 
Sent: Wednesday, July 24, 2019 12:45 PM
To: cookinginthedark@acbradio.org
Cc: ann ann 
Subject: Re: [CnD] Jumbo sugar cookies

Where do we find the recipe?


Thanks,

~Ann




On 7/24/2019 12:42 PM, Jeanne Donovan via Cookinginthedark wrote:
> Someone  posted a recipe for Jumbo Sugar Cookies and I've made them 3 times.
> They are very good and they travel pretty good. My grandchildren were 
> here from Tennessee and we made a batch. We added mini chocolate chips 
> and put a lemon glaze on top. Of course we had to sprinkle jimmies 
> over them.. It's a keeper!
>
> Jeanne D.
>
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Re: [CnD] Jumbo sugar cookies

[diane.fann7--- via Cookinginthedark]

They say sprinkles in the southern U.S. 

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Thursday, July 25, 2019 8:03 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Jumbo sugar cookies

Jimmies must be an American term. I only know of sprinkles, here in Canada, eh?

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 25, 2019 7:08 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

Yeah, I know what you mean.  I had always heard of sprinkles but never jimmies. 
 
Sent: Wednesday, July 24, 2019 2:21 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Jumbo sugar cookies

Jimmies are sprinkles. When I moved to MA from NC, people thought I was from 
outer space because I didn't know what jimmies were. They put them on ice  
cream. 

Diane

-Original Message-
From: Deborah Barnes via Cookinginthedark 
Sent: Wednesday, July 24, 2019 1:42 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

What is Jimmies?

Reminds me of some sugar cookies I used to be able to get.  They had chocolate 
on one side and were just sugar cookies on the other half.  I loved them!

Deb B.

-Original Message-
From: ann ann via Cookinginthedark 
Sent: Wednesday, July 24, 2019 12:45 PM
To: cookinginthedark@acbradio.org
Cc: ann ann 
Subject: Re: [CnD] Jumbo sugar cookies

Where do we find the recipe?


Thanks,

~Ann




On 7/24/2019 12:42 PM, Jeanne Donovan via Cookinginthedark wrote:
> Someone  posted a recipe for Jumbo Sugar Cookies and I've made them 3 times.
> They are very good and they travel pretty good. My grandchildren were 
> here from Tennessee and we made a batch. We added mini chocolate chips 
> and put a lemon glaze on top. Of course we had to sprinkle jimmies 
> over them.. It's a keeper!
>
> Jeanne D.
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Cooking in the Dark Radio show

[diane.fann7--- via Cookinginthedark]

Also, anybody who has a Victor Reader Stream can get it as a podcast. 

-Original Message-
From: Lou Kolb via Cookinginthedark  
Sent: Monday, August 12, 2019 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Lou Kolb 
Subject: Re: [CnD] Cooking in the Dark Radio show

actually, let me correct my previous post. What you need to say to your dot is, 
"play ACB Radio Mainstream from tune in." That should do it. Good luck. Lou

On 8/12/19, Lou Kolb  wrote:
> If it's still on ACB Radio, you can. At the appropriate time, just say 
> play ACB Radio from tune-in. It should come right up. Lou
>
> On 8/12/19, Donnie Parrett via Cookinginthedark 
>  wrote:
>> Can I listen to the "Cooking in the Dark" radio show using my Echo Dot?
>> If
>> so, how do I do it?
>> If not, how, when, and where can I listen to it?
>>
>> Thanks,
>> Donnie
>>
>>
>>
>> ___
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>>
>
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Re: [CnD] george foreman question

[diane.fann7--- via Cookinginthedark]

I have a small George Foreman grill. If I toast pound cake or grill a sandwich, 
I don't spray. For grilling meat, I spray.

-Original Message-
From: Gary Metzler via Cookinginthedark  
Sent: Tuesday, August 13, 2019 11:07 AM
To: Cookinginthedark@acbradio.org
Cc: Gary Metzler 
Subject: [CnD] george foreman question

Hi All,

 

I am getting back into cooking and was wondering if I need to use a spray like 
pam on my George foreman grill?  Thanks for any help. 

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Re: [CnD] Usable Bread machines

[diane.fann7--- via Cookinginthedark]

Nicole,

I am one of those people who reads cookbooks. This is the first time I have 
heard of making jam in a bread machine. I like hearing when equipment can 
multitask. 

-Original Message-
From: Nicole Massey via Cookinginthedark  
Sent: Tuesday, August 13, 2019 6:53 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Usable Bread machines

My old White-Westinghouse machine is totally accessible. It's got three buttons 
that are big enough to put dots on it, and with a note either in Braille or on 
the computer you can do pretty much everything on it. It also makes Jam.  Model 
number WTR-7000.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, August 13, 2019 4:19 PM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: [CnD] Usable Bread machines

Hi,


What bread machines can be used by a totally blind person? I doubt there is a 
truly accessible one and even if there is, I probably can't afford it.


Thanks,

~Ann

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Re: [CnD] Usable Bread machines

[diane.fann7--- via Cookinginthedark]

That is absolutely priceless!

-Original Message-
From: Nicole Massey via Cookinginthedark  
Sent: Tuesday, August 13, 2019 9:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Usable Bread machines

I've got a friend who has a bread machine that will churn butter. We've joked 
more than once that between our two machines we've got the perfect combination 
for homemade toast, end to end.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: diane.fann7--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, August 13, 2019 6:44 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Usable Bread machines

Nicole,

I am one of those people who reads cookbooks. This is the first time I have 
heard of making jam in a bread machine. I like hearing when equipment can 
multitask. 

-Original Message-
From: Nicole Massey via Cookinginthedark  
Sent: Tuesday, August 13, 2019 6:53 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Usable Bread machines

My old White-Westinghouse machine is totally accessible. It's got three buttons 
that are big enough to put dots on it, and with a note either in Braille or on 
the computer you can do pretty much everything on it. It also makes Jam.  Model 
number WTR-7000.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, August 13, 2019 4:19 PM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: [CnD] Usable Bread machines

Hi,


What bread machines can be used by a totally blind person? I doubt there is a 
truly accessible one and even if there is, I probably can't afford it.


Thanks,

~Ann

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Re: [CnD] Cutting mango [OU]

[diane.fann7--- via Cookinginthedark]

You go, Cristobal!!! This post just unstressed my day. I'm still laughing. I 
don't even think I would know a mango if I saw one. It was really interesting 
reading everybody's approaches. You keep that card close at hand.



-Original Message-
From: Cristobal Muñoz via Cookinginthedark 
Sent: Tuesday, August 20, 2019 7:12 PM
To: cookinginthedark@acbradio.org
Cc: Cristobal Muñoz 
Subject: Re: [CnD] Cutting mango [OU]

Not even going to lie. I can cook, chop, dice, peal and all that. And while I'm 
no chef and no one's going to "ask" me to make a  holiday meal for a bunch of 
folks, I at least won't starve and can even whip something up for the wife and 
I every now and then.
When it comes to mangos however... I don't even try. I bust out that blind card 
and wait for the sighted wife to cut those suckers up.

-Original Message-
From: Dixie via Cookinginthedark 
Sent: Tuesday, August 20, 2019 4:04 PM
To: cookinginthedark@acbradio.org
Cc: Dixie 
Subject: Re: [CnD] Cutting mango [OU]

Hi George,
The way I prepare my mango is to stand it on end, with the skinnier pit edge 
towards me.  Then I cut it from the north pole to the south pole just to the 
right of center.  I then turn it 180 degrees and do the same thing for the 
other side.  This cuts off the two cheeks leaving a finger width band of flesh 
around the skinny edge of the pit.

I lie that on the counter and run the tip of the knife around the perimeter of 
the pit.

I now have all the flesh off the pit, and the skin is attached to the flesh.

For the band of flesh I lie that on the cutting board, skin side down.  Hole 
the end of the skin with my left (non-dominant) hand, and cut away from me 
running the blade of the knife along on the inside of the skin, and under the 
flesh.
For the 2 cheeks, I cut a grid of score marks through the flesh towards the 
skin.  Maybe 4 cuts east to west, and 3 cuts north to south. I then either use 
a spoon and scoop the flesh off the skin, or turn the skin inside out so that 
the flesh pops up and the skin is concave.  I can then easily cut off the cubes 
of flesh.

I look forward to your son posting his recipes here!




Dixie
@-> + <-@

-Original Message-
From: Holroyd, George via Cookinginthedark 
Sent: Tuesday, August 20, 2019 3:34 PM
To: cookinginthedark@acbradio.org
Cc: Holroyd, George 
Subject: [CnD] Cutting mango [OU]

OFFICIAL USE

Hi Everyone,

Does anyone have any tips or suggestions for a blind person (age 12) who wants 
to learn how best to peel and cut a whole mango?

Many Thanks
George

(Proud parent of a blind 12 year old)






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[CnD] Cookbooks,

[diane.fann7--- via Cookinginthedark]

I don't have an air fryer, but, I think many of you do. Pasted below is a
book BARD recently posted. 

 

Diane

 

 


  Air fry
genius DB95526


Laurence, Meredith. Reading time: 8 hours, 6 minutes. 
Read by Deborah Desmone. 

Cooking

Recipes optimized for cooking in air fryers. Sections include snacks and
appetizers; breads and breakfast; beef; pork and lamb; chicken and poultry;
fish and seafood; vegetarian main dishes; vegetables; and desserts. Also
contains tips for those new to air frying and a cooking time chart. 2017.



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Re: [CnD] Oven Denver Omelet

[diane.fann7--- via Cookinginthedark]

This sounds sort of like down to earth quiche, with a lot of variables 
possible. (smile) I will probably try some version of it.

Diane

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Wednesday, September 25, 2019 7:17 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Oven Denver Omelet

This was dinner today.
It was really good! I've never made an omelet in the oven before.

Oven Denver Omelet

 

8 eggs

1/2 cup half and half
I used milk, I didn't have half and half

1 cup shredded cheddar cheese

1 cup finely chopped cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

 

In a bowl, beat the eggs and cream until light and fluffy.

Stir in the cheese, ham, green pepper and onion.

Pour into a greased 9" square baking dish.

Bake at 400F for 25 minutes or until golden brown.

 

Serves 4-6

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Re: [CnD] bananna bread request

[diane.fann7--- via Cookinginthedark]

Fairly recently, somebody posted a banana bread recipe using Bisquick. Don't 
remember who, and haven't copied it out of my email yet. Bisquick is usually 
easier than mixing flour. Maybe they will sede this and repost.

-Original Message-
From: Drew Hunthausen via Cookinginthedark  
Sent: Wednesday, October 2, 2019 3:59 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] bananna bread request

Dear list,

Can all of you wonderful bakers please share your banana  bread recipies?
I'm looking for recipies that don't have a ton of different ingredients.
Thanks so much

 

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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Re: [CnD] today domino's lost and accessibility won

[diane.fann7--- via Cookinginthedark]

A while back, I tried to order from Domino's. The website gave a phone number 
to call if you needed assistance. All that got is a referral back to the 
original number. I don't know if any of you have noticed, but, new restaurants 
rarely have accessible websites. Theyare all just pictures which can not be 
read by screen readers. 

-Original Message-
From: Jude DaShiell via Cookinginthedark  
Sent: Monday, October 7, 2019 8:20 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell 
Subject: [CnD] today domino's lost and accessibility won

The Supreme Court decided to not hear Domino's case for having an innaccessible 
website and apps and left the Apelate Court ruling stand.
This means Domino's like other corporations has to comply with web 
accessibility standards and law.



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Re: [CnD] Gifts for the Foodie with Vision Loss

[diane.fann7--- via Cookinginthedark]

Thank you for passing this along. Definitely checking it out. Would like to
hear from anybody who actually has it. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Fike via Cookinginthedark
Sent: Tuesday, November 19, 2019 5:17 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] Gifts for the Foodie with Vision Loss

Passing along the following I got from another list. Some may be interested.

Jeanne


From:  Jessica Hipp <

conn...@wayaround.com>

 

Sent: Tuesday, November 19, 2019 7:54 AM

Subject: Gifts for the Foodie with Vision Loss

 

WayTags are great gifts for foodies. Whether you're dining out or whipping
up a meal at home, WayTags make gourmet food accessible. 

Image removed by sender. WayAround logo. Black symbol that looks like a
compass and an eye with the word WayAround.

 

If you're looking for the perfect gift for the foodie in your life, WayTags
can help make gourmet dining and cooking accessible! These handy little tags

connect wirelessly to the free WayAround tag and scan app.

View the WayAround Gift Guide!

 

Use the code GiveTags for 15% off your purchase!*

Our 2019 Holiday Gift Guide has some great gift ideas for the foodie (and
others) in your life. Whether blind or sighted, you can use WayAround to
keep

your kitchen organized, track recipes, and avoid food spoilage.

 

Image removed by sender. Group of kitchen canisters with WayTags

For the Foodie

Use WayTag stickers on spice jars. Confidently choose the right spice or
herb without relying on the sniff test.

Use WayTag oval hole buttons for frozen food items. Keep track of the
mysterious, frozen packages in your freezer after a busy holiday season.

Use WayClips with rubber bands for leftovers. Track the date you stored the
leftovers. Add reheating instructions.

Add WayTag stickers to favorite pages in your recipe books. Include the
recipe instructions, and add any unique customizations to the recipe - like
grandma's

special holiday recipes. Use VoiceOver or TalkBack to have the recipe
instructions read out loud to you while cooking.

View the Gift Guide for more ideas!

 

Get 15% off Your Purchase

Use the coupon code GiveTags at checkout to receive 15% off your purchase.*
That's Give Tags entered as all one word.

Happy holidays,

Jessica

* 15% offer is available through December 15, 2019 for purchases on
WayAround.com to customers in the United States. Free shipping for orders
over $50.

Jessica Hipp

Chief Operating Officer

conn...@wayaround.com

833-857-7760

 

WayAround is the smart assistant that makes the world more natural and
welcoming for people with vision loss.

Join us at 

WayAround.com

Image removed by sender. Share on Facebook

Image removed by sender. Share on LinkedIn

Image removed by sender. Share on Twitter

Image removed by sender. Share on Pinterest

Image removed by sender. Share on Email

WayAround, a product of Blind InSites, LLC

6010 W. Spring Creek Parkway, Suite #247

Plano, TX  75024

United States 

 

You received this email because you are subscribed to Coupons & Discounts
from WayAround, a product of Blind InSites, LLC. 

 

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Re: [CnD] Cookie Press?

[diane.fann7--- via Cookinginthedark]

Somebody gave me a cookie press years ago. I never got it to work. Itoo would 
be happy to hear from anybody who uses one. 

-Original Message-
From: Cookinginthedark  On Behalf Of L 
Urie via Cookinginthedark
Sent: Tuesday, November 26, 2019 5:23 PM
To: cookinginthedark@acbradio.org
Cc: L Urie 
Subject: [CnD] Cookie Press?

Hello everyone,

I'm looking for opinions and advice.  Have any of you used a cookie press 
successfully?  If so, is there a particular brand that you'd recommend?

I'm not a fan of rolling out dough but I'd like to make Christmas shapes for my 
grandkids.


Lee


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Re: [CnD] CP Homemade Gingerbread Latte

[diane.fann7--- via Cookinginthedark]

Jennifer and Deb, 

I reread the recipe. I don't see any reason you couldn't cook this on the 
stovetop. I will do that. Just don't let it boil. If it boils for a few 
seconds, should be ok. I will make it with strongly brewed tea instead of 
coffee. I like Indian tea which is made with either half or all milk. I am 
guessing it should keep in the fridge for a few days. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer Thompson via Cookinginthedark
Sent: Thursday, December 19, 2019 9:35 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] CP Homemade Gingerbread Latte

Yes I would like to know if this can be made other than the crock pot?
Can you store left overs in refrigerator?  
Thanks. 


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Deborah Barnes via Cookinginthedark
Sent: Thursday, December 19, 2019 6:43 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] CP Homemade Gingerbread Latte

Hi,

Have you ever made this using the top of the stove?  If so, can you say how?  
I'll probably do it using the crock pot but I may end up making it on the stove.

Thanks,

Deb B.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Wednesday, December 11, 2019 3:20 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CP Homemade Gingerbread Latte

CP Homemade Gingerbread Latte

Happy Wednesday, Slow Cookerers!

It's wet and rainy and sloppy and cold here today.

I know, I know. 

Where you are it's MUCH COLDER and I'm a wussy Californian.

;-)

Whatever. I'm still cold!

How will I heat myself up?

I'm so glad you asked! I will make a batch of Gingerbread latte --- HEAVILY 
caffeinated for myself, but I'll make it without the caffeine for the kids.

This is easy to make and is a fun Wednesday morning or chilly afternoon hot 
beverage.

You probably already have EVERYTHING in the house for this, which really means 
it's a win-win.

and you should tip yourself $4.25!

:-)

Homemade Gingerbread Latte

serves approx 4 

 

4 cups milk (cow's, almond, soy, rice, hemp, etc. is just fine.)

1/2 cup white sugar (I like Baker's sugar because it dissolves nicely)

you can also use your favorite sugar substitute like estivia etc...

2 teaspoons ground ginger

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

cinnamon stick, whipped cream for garnish (optional)

1/2 cup strong black coffee, or a freshly-brewed shot of espresso

 

The Directions. 

I used a 4 quart crockpot, you could get away with going as small as a 1.5 to 2 
quart.

 

Put the milk into your crockpot, and whisk in the dried spices. Don't add the 
coffee.

Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite 
hot, but if your crockpot tends to get hot enough to boil, keep an eye on it. 
Don't let the milk boil.

Pour over hot coffee or espresso.

Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

 

The Verdict.

These are wonderful. Very, very tasty. The kids each had a cup of the warm milk 
mixture with whipped cream and were delighted. 

 

Adam didn't get to try any, but I did save my mug for him to smell.

 

I'm thoughtful that way.

ENJOY!!

 

Happy Slow Cooking! stay warm and cozy!

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

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

-Sugar

 

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Re: [CnD] Grocery delivery services

[diane.fann7--- via Cookinginthedark]

Thank you all. Thank you Gary for the help line number. I know two totally
blind women who use Instacart. I'll be checking this out. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Gary Metzler via Cookinginthedark
Sent: Saturday, December 28, 2019 6:47 PM
To: cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: Re: [CnD] Grocery delivery services

Hi Lou,

I use insta cart by calling the help line.  The number is 888 246 7822 I
hope this helps.

-Original Message-
From: Cookinginthedark  On Behalf Of
Lou Kolb via Cookinginthedark
Sent: Saturday, December 28, 2019 4:41 PM
To: cookinginthedark 
Cc: Lou Kolb 
Subject: [CnD] Grocery delivery services

Forgive me if this is off-topic, but it does involve food and procuring
ingredients. Does anyone on the list use Instacart, the grocery shopping and
delivery service? Usually, my sighted wife puts in the order and, when it
comes, I put it away. But there are times when it's better for me to be able
to compile and submit the order as well. I'm wondering if the Ios app is
more accessible than the website and a PC. If you want to respond off-list,
my email is:
louk...@gmail.com

Thanks much. Lou
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Re: [CnD] a sausage question

[diane.fann7--- via Cookinginthedark]

It is just ground pork, not in a casing like a link sausage, like hamburger
is ground beef. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Andrew Niven via Cookinginthedark
Sent: Sunday, December 29, 2019 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: [CnD] a sausage question

Hi there.

Just wondering what is bulk sausage please? we probably get it here in NZ
but call it something else. Excuse my ignorance.

Cheers

Andrew


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Re: [CnD] BISQUICK SAUSAGE BALLS

[diane.fann7--- via Cookinginthedark]

This was originally a Betty Crocker recipe. 

Sausage Cheese Balls, 

Makes about seven and one half dozen. 

3 cups bisquick. 

1 pound bulk pork sausage. 

4 cups shredded cheddar cheese: (16 ounces) 

1/2 cup grated parmesan cheese. 

1/2 cup milk. 

1/2 tsp dried rosemary leaves.

1/2 tsp parsley flakes. 

Bbq or chili sauce if desired. 

Heat oven to 350. Lightly grease jelly roll pan. Stir together all
ingredients except sauce. Using hands or spoon, shape into one inch balls.
Place in pan. 

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve
warm with dipping sauce. 

I find it easier to mix everything except bisquick. Then, blend in bisquick
a little at a time. They freeze and reheat well. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Betty Gray via Cookinginthedark
Sent: Monday, December 30, 2019 11:03 AM
To: cookinginthedark@acbradio.org
Cc: Betty Gray 
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

Thanks to all for Sausage and cheese balls.  We always  had them at our
family New Years Eve celebrations.
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Re: [CnD] BISQUICK SAUSAGE BALLS

[diane.fann7--- via Cookinginthedark]

Same here. I'll be considering adjustments. The onion is interesting. More 
herbs and spices is always good. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Rebecca Manners via Cookinginthedark
Sent: Tuesday, December 31, 2019 7:41 AM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners 
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

I've made these before, but my recipe doesn't have all the spices in it. These 
sound interesting. 



On 12/30/19, 1:39 AM, "Cookinginthedark on behalf of Marilyn Pennington via 
Cookinginthedark"  wrote:

BISQUICK SAUSAGE BALLS

 

1 lb. sausage (hot or mild)
1/4 cup water or chicken broth
1/4 tsp. ground sage or Bell's Seasoning (optional)
1 onion, finely minced
2 cloves garlic, pressed
1/2 to 1 tsp. salt & pepper
1/4 tsp. thyme
1/2 tsp. each onion and garlic powder
10 oz. cheddar cheese
3 cups Bisquick

In a skillet over low heat, break up sausage meat and simmer with 1/4 cup
chicken broth, sage, 1 chopped onion and minced garlic until sausage is no
longer pink, stirring often (about 15-20 minutes). Do not brown. Season to
taste with salt, pepper, thyme, onion and garlic powder. Let cool for 10
minutes.

In a large bowl combine meat mixture with cheddar cheese and Bisquick. Roll
into 1-inch balls.

Place on an ungreased, foil lined cookie sheet and bake at 375°F for 12
minutes, or until golden and cooked through.  Enjoy.

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Re: [CnD] BISQUICK SAUSAGE BALLS

[diane.fann7--- via Cookinginthedark]

Nobody has ever said so. I'm pretty salt sensitive, so, I would say no. I
have made them for many years. The more you make them, the easier the dough
gets. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Donovan via Cookinginthedark
Sent: Wednesday, January 1, 2020 3:42 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan 
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

Are these very salty? It seems like all the ingredients are salty. They
sound good.

-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Monday, December 30, 2019 12:36 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

This was originally a Betty Crocker recipe. 

Sausage Cheese Balls, 

Makes about seven and one half dozen. 

3 cups bisquick. 

1 pound bulk pork sausage. 

4 cups shredded cheddar cheese: (16 ounces) 

1/2 cup grated parmesan cheese. 

1/2 cup milk. 

1/2 tsp dried rosemary leaves.

1/2 tsp parsley flakes. 

Bbq or chili sauce if desired. 

Heat oven to 350. Lightly grease jelly roll pan. Stir together all
ingredients except sauce. Using hands or spoon, shape into one inch balls.
Place in pan. 

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve
warm with dipping sauce. 

I find it easier to mix everything except bisquick. Then, blend in bisquick
a little at a time. They freeze and reheat well. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Betty Gray via Cookinginthedark
Sent: Monday, December 30, 2019 11:03 AM
To: cookinginthedark@acbradio.org
Cc: Betty Gray 
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

Thanks to all for Sausage and cheese balls.  We always  had them at our
family New Years Eve celebrations.
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Re: [CnD] Air frier recipes

[diane.fann7--- via Cookinginthedark]

BARD has a cookbook: 

"Air Fry Genius" DB95526. 

-Original Message-
From: Cookinginthedark  On Behalf Of L 
Urie via Cookinginthedark
Sent: Sunday, January 12, 2020 11:04 AM
To: cookinginthedark@acbradio.org
Cc: L Urie 
Subject: [CnD] Air frier recipes

Hi everyone,

I recently purchased an air frier and I'm looking for recipes. If any of you 
had some to share it would be much appreciated. If there's a web site that any 
of you know of, that would be good too.  I did a search on google but it seems 
that most of them are youtube videos.


Thanks


Lee



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[CnD] Pots,

[diane.fann7--- via Cookinginthedark]

BARD posted a book for cooking Indian recipes in an instant pot. I don't
have one. I do have crockpots. Do any of you have both? Can I cook instant
pot recipes in a crock pot? Thanks.

 

Diane

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Re: [CnD] Donnie's Power Air Fryer Oven

[diane.fann7--- via Cookinginthedark]

I believe it has a convection oven feature. Do you use that, and what do you 
think? 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Donnie Parrett via Cookinginthedark
Sent: Friday, January 17, 2020 4:49 PM
To: cookinginthedark@acbradio.org
Cc: Donnie Parrett 
Subject: [CnD] Donnie's Power Air Fryer Oven

Ann, that's the way ours works too. When you turn it on the temperature is 
automatically set at 370 degrees and the time at 15 minutes. It's a flat screen 
and there's a big round blue light near the bottom in the center where my wife 
put a bump dot for me. That's the power button. When you push it the screen 
lights up with the above settings that I mentioned. On the left are two 
temperature lights, one for up and one for down. We have bump dots there too. 
Each push of the up button raises the temp 5 degrees and each push of the down 
button lowers the temp 5 degrees. The maximum is 400 degrees.
On the right side, straight across from the temp buttons are the same type of 
lights which are the time up and down buttons. Each push of the up button 
raises the time 1 minute and each push of the down button lowers the time 1 
minute. When you get the temp and time where you want it, it takes about 30 
seconds and then it automatically starts.
Our Power Air Fryer Oven has 5 trays that you can put in it for massive amounts 
of food.
It also has a rotisserie rod, several kabab skewers and a rotating basket for 
things like fries, onion rings, shrimp etc.
We use it every day.








-Original Message-
From: Cookinginthedark  On Behalf Of Ann 
via Cookinginthedark
Sent: Friday, January 17, 2020 3:08 PM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: Re: [CnD] Air fryer

I'm glad my plain old Power Air Fryer oven has a screen that can be marked and 
navigated, then. The settings have a default that is what comes up each time it 
is turned on, same default time and temperature, and this doesn't change until 
the screen  is touched.


~Ann



On 1/17/2020 2:48 PM, Laury, Shawnese (LEO) via Cookinginthedark wrote:
> Are there several emerald models?
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Pamela Fairchild via Cookinginthedark
> Sent: Friday, January 17, 2020 2:46 PM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] Air fryer
>
> The model I saw couldn't be marked in any way that would help. The dials 
> don't come up with the same information each time. They change by what you 
> are doing. I didn't check to see if it could be run with a smart phone ap. By 
> the time I found the ap, set it up, got it going, my food would be burnt 
> offerings if it were running or spoiled in its raw state while I searched to 
> find the proper response. I really wanted that Emerald oven and worked a 
> couple hours with a sighted friend before giving up on it and returning it. 
> With limited sight it might be possible to use that oven, but not for a 
> totally blind person.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Laury, Shawnese (LEO) via 
> Cookinginthedark
> Sent: Friday, January 17, 2020 1:51 PM
> To: cookinginthedark@acbradio.org
> Cc: Laury, Shawnese (LEO) 
> Subject: Re: [CnD] Air fryer
>
> I will see if the emerald model can be marked.
> Thanks
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Ann via Cookinginthedark
> Sent: Friday, January 17, 2020 1:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Ann 
> Subject: Re: [CnD] Air fryer
>
> I don't think there are any truly accessible air fryer ovens. I don't have 
> the emerald model, but I have the standard Power Air Fryer oven, the largest 
> 8 QT model, and have no problems operating it. In fact, it gets used at least 
> once, often two or three times a day. But, like with almost all microwave  
> ovens, you just have to have sighted help to mark positions on the touch 
> screen but then really hope the thing is doing what its supposed to be doing.
>
>
> It'd be great if there were an app operated model or even a talking air fryer 
> oven, but I don't see this happening.
>
>
> ~Ann
>
>
>
> On 1/17/2020 1:24 PM, Laury, Shawnese (LEO) via Cookinginthedark wrote:
>> Thanks, I know that there are several models available. It would be nice if 
>> you could operate it via an app like the instant pot.
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Pamela Fairchild via Cookinginthedark
>> Sent: Friday, January 17, 2020 11:37 AM
>> To: cookinginthedark@acbradio.org
>> Cc: pamelafairch...@comcast.net
>> Subject: Re: [CnD] Air fryer
>>
>> The Emerald one is not accessible. Unfortunately! I wanted the oven type, 
>> but it had dials and buttons and you could not be certain which program was 
>> turned on. Of course, the buttons were a guessing game as well in terms of 
>> getting the exact temperature you wanted. Part of it could be memorized, but 
>> not enough to be cer

Re: [CnD] Does anyone have a vegetable lasagna recipe?

[diane.fann7--- via Cookinginthedark]

Rich, Do you cook the lasagna noodles before layering? 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, January 19, 2020 12:38 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Does anyone have a vegetable lasagna recipe?

hi there,
try this one out.
I make it all the time and it turns out great.
Let me know what you think.
vegetable lasagna

here are the  layers
cream of mushroom soup
three lasagna noodles
broccoli, carrot and alfredo sauce mixture I take even amounts of all three
and mix then together but do whatever you like thin layer of cream of
mushroom soup three lasagna noodles spinnache layer I used bagged spinnach
and press it down riccata and various cheese mixture again, I use whatever
cheeses I have on hand and to personal liking three lasagna noodles
mushrooms, carrot and onion  mixture cheese layer - i think i use mozzarella
alfredo sauce final layer of lasagna noodles

for the vegetable layers I chop up all the vegetables in a chopper and it
turns out awesome.
Let me know how it turns out if anyone tries it.
Also, I usually let it setup in the icebox for a day or so and then cut into
cubes and freese for easy heating up in microwave.
Have a great one,
rich


-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Sunday, January 19, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Does anyone have a vegetable lasagna recipe?

Hi does anyone have  a recipe for   vegetable lasagna?

Thanks.  

 

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Re: [CnD] Garlic Question

[diane.fann7--- via Cookinginthedark]

Same here. I always use jarred garlic and never drain it. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Monday, January 20, 2020 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Garlic Question

I never drain minced or pureed jarred garlic.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 7:56 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Garlic Question

Hi, all.


I feel like I know the answer to this question, but wanted to be sure.


I have a jar of minced garlic I'm using for a soup recipe.


The garlic is in a water solution  like pimientos.  Do I include this
solution when measuring the garlic?  The recipe only calls for a tablespoon
of garlic.  It's for a crock pot tomato soup recipe.


I'm thinking not, but want to be sure.


Thanks in advance for the help.


Lisa



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Re: [CnD] Garlic Question

[diane.fann7--- via Cookinginthedark]

Exactly. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 11:10 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Garlic Question

Ladies,


Just to clarify, I only need a tablespoon, so are you saying that for this
recipe I would just dip into the jar and measure out a tablespoon, and add
it in liquid and all?


Lisa


On 1/20/2020 9:52 AM, diane.fann7--- via Cookinginthedark wrote:
> Same here. I always use jarred garlic and never drain it.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Helen Whitehead via Cookinginthedark
> Sent: Monday, January 20, 2020 10:26 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] Garlic Question
>
> I never drain minced or pureed jarred garlic.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Lisa Belville via Cookinginthedark
> Sent: Monday, January 20, 2020 7:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: [CnD] Garlic Question
>
> Hi, all.
>
>
> I feel like I know the answer to this question, but wanted to be sure.
>
>
> I have a jar of minced garlic I'm using for a soup recipe.
>
>
> The garlic is in a water solution  like pimientos.  Do I include this 
> solution when measuring the garlic?  The recipe only calls for a 
> tablespoon of garlic.  It's for a crock pot tomato soup recipe.
>
>
> I'm thinking not, but want to be sure.
>
>
> Thanks in advance for the help.
>
>
> Lisa
>
>
>
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Re: [CnD] Does anyone have a vegetable lasagna recipe?

[diane.fann7--- via Cookinginthedark]

Too cold to walk to the store here, but, I'll get to it. Looks sort of like
Stouffer's vegetable lasagna, which I use to love. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Monday, January 20, 2020 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Does anyone have a vegetable lasagna recipe?

I usually try and use the oven ready kind, which do not require cooking
beforehand.
Just make sure they are covered both sides in some sort of sauce.
Sometimes I use the ones you have to cook first and do so, it saves a buck
or two if they are on sale .
I bake the lasagna for about two hours turning it every half hour and then
uncovering it about for the last fifteen minutes or half hour.
I use one of those large throwaway foil pans.
Let me know how yours turns out.


-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Monday, January 20, 2020 9:53 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Does anyone have a vegetable lasagna recipe?

Rich, Do you cook the lasagna noodles before layering? 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, January 19, 2020 12:38 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Does anyone have a vegetable lasagna recipe?

hi there,
try this one out.
I make it all the time and it turns out great.
Let me know what you think.
vegetable lasagna

here are the  layers
cream of mushroom soup
three lasagna noodles
broccoli, carrot and alfredo sauce mixture I take even amounts of all three
and mix then together but do whatever you like thin layer of cream of
mushroom soup three lasagna noodles spinnache layer I used bagged spinnach
and press it down riccata and various cheese mixture again, I use whatever
cheeses I have on hand and to personal liking three lasagna noodles
mushrooms, carrot and onion  mixture cheese layer - i think i use mozzarella
alfredo sauce final layer of lasagna noodles

for the vegetable layers I chop up all the vegetables in a chopper and it
turns out awesome.
Let me know how it turns out if anyone tries it.
Also, I usually let it setup in the icebox for a day or so and then cut into
cubes and freese for easy heating up in microwave.
Have a great one,
rich


-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Sunday, January 19, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Does anyone have a vegetable lasagna recipe?

Hi does anyone have  a recipe for   vegetable lasagna?

Thanks.  

 

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Re: [CnD] A thank you letter.

[diane.fann7--- via Cookinginthedark]

Ron, you can use farfalle or bow tie pasta which is much easier to handle
than long lasagna noodles. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Monday, January 20, 2020 8:58 PM
To: Cooking In The Dark 
Cc: Ron Kolesar 
Subject: [CnD] A thank you letter.

Just wanted to say thanks from a bachelor cook for the advice on cooking
lasagna noodles a little easier and the tip on garlic.
I love lasagna and Italian cooking.
Which is easier?
Making the layers of lasagna noodles or rolling them up for lasagna roll
ups?
You never can have enough garlic.
But for some weird reason, to much garlic and you lose friends. SMILES.
Will have to try the pre cooked noodles the next time with the awesome
talking toaster oven any advice on doing a small roast with those awesome
baby potatoes and baby carrots as well?.
One question to my fellow blind cooks.
Is there a easy step by step recipe for making a easy mac and cheese?
I really enjoy the c shaped noodles, but found out that the craft box makes
enough for two servings.
Would love a recipe for any Italian dish my fellow blind cooks would love to
share for me to practice on.
I'm already a subscriber to our cooking in the dark podcasts.
Can most of it be made and or melted in the microwave to cut down on
dirtying pots and or pans?
Would love to learn how to make it instead of having my care attendant make
it for me all of the time.
I do most of all of my own cooking as a fellow blind cook, unless it comes
to keeping track of those portions.
We all need to watch our portions to keep a low waste line. SMILES.
May I ask my fellow blind cooks how they do that without vision?
Now for a thank you present for answering all of my questions.
I love the grand biscuits.
Instead of getting them in their cans, I've found them easier from Sam's
Club in a huge zip lock bag.
The only thing you still have to watch out for is when they freeze, they
stick together.
Would love a tip on attempting to keep them separated while still in their
bag.
I guess everything in life has it's good points as well as their bad points.

SMILES.
Many thanks for the help and the advice.
Ron KR3DOG who's always ready to learn something new.
In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
Communications Station And Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG ___
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Re: [CnD] Food & wood stoves

[diane.fann7--- via Cookinginthedark]

I have four sizes of cast iron pans and a griddle. I wish I had the wood
stove. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Wendy via Cookinginthedark
Sent: Wednesday, January 22, 2020 11:49 AM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] Food & wood stoves

Speaking of wood stoves, food is heavenly when cooked on a wood stove. My
mother inherited a cast iron griddle that used to be on a wood stove. She
cooked pancakes for her family in that griddle on her electric stove. You
could taste the wood stove flavor in the pancakes & they were awesome.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Deborah Barnes via Cookinginthedark
Sent: Wednesday, January 22, 2020 8:51 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.

You got _that right!  Makes such a big difference.  I've made mine, both in
the skillet and just in a regular oven pan, and I can tell a difference.  I
can also tell the difference in one baked using the old-timey wood
stove--best cornbread I ever had.  http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] za tar herb

[diane.fann7--- via Cookinginthedark]

I have zaatar. Haven't used it in any recipes, but, often sprinkle it into
eggs or soups. I have also seen sumac described as having a bitter cherry
flavor. Thanks for reminding me. Next time I order from somewhere that has
it, I'll get some to try. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Donovan via Cookinginthedark
Sent: Wednesday, January 29, 2020 1:43 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan 
Subject: [CnD] za tar herb

Has any one used Za Tar in any recipes? Also, someone gave me some Sumac,
which seems to have a sort of lemony vibe. Has anyone got a recipe using it?

Jeanne D.

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Re: [CnD] Baked Steak

[diane.fann7--- via Cookinginthedark]

I would not want to be without a George Foreman grill. . Ron, you are right 
about the cleaning being a pain. I recently had to replace mine. I got one with 
detachable plates. You can hand wash them or put them in a dishwasher, and 
cleaning is much easier. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of Ron 
Kolesar via Cookinginthedark
Sent: Sunday, February 16, 2020 10:12 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Baked Steak

I have a George Foreman grill, but I don't like it.
Why Don't I like using it?
It's a pain in the neck to clean all of those grooves.
I do enjoy the new talking black and decker talking toaster oven though and my 
microwave oven.
Ron KR3DOG

-Original Message-
From: Gary Metzler via Cookinginthedark
Sent: Sunday, February 16, 2020 20:35
To: cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: Re: [CnD] Baked Steak

I like to cook my steak on my George Foreman grill.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 8:27 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Baked Steak

If you use the convection setting, you don't have to flip the food over, 
because The heat is circulated by the convection fan in the toaster oven.

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 5:19 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] Baked Steak

Do you have to flip it at all I love this recipe I’ll have to save it so I’ll 
remember it to make it in the future

Sent from my iPhone

> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark 
>  wrote:
>
> This is how I cook steak.
>
> Baked Steak
> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) 
> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan 
> with 2 layers of aluminum foil. Grease the top sheet of foil. Season 
> the steak to taste with salt, pepper, garlic powder and Italian 
> seasoning. Place in prepared baking pan. Put dabs of butter on top of 
> the steak, close to the center, along the entire length of the meat, 
> pressing them into the meat lightly. Bake at 350 degrees until the 
> desired doneness is reached (about 45 minutes for a well-done steak).
>
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best 
Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications 
Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign 
of KR3DOG 

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Re: [CnD] Baked Steak

[diane.fann7--- via Cookinginthedark]

After you take the food out of the George Foreman, wet paper towels and place 
them in the grill and close the lid. After it cools enough to handle, clean up 
is much easier. 

-Original Message-
From: Cookinginthedark  On Behalf Of Ron 
Kolesar via Cookinginthedark
Sent: Sunday, February 16, 2020 10:12 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Baked Steak

I have a George Foreman grill, but I don't like it.
Why Don't I like using it?
It's a pain in the neck to clean all of those grooves.
I do enjoy the new talking black and decker talking toaster oven though and my 
microwave oven.
Ron KR3DOG

-Original Message-
From: Gary Metzler via Cookinginthedark
Sent: Sunday, February 16, 2020 20:35
To: cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: Re: [CnD] Baked Steak

I like to cook my steak on my George Foreman grill.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 8:27 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Baked Steak

If you use the convection setting, you don't have to flip the food over, 
because The heat is circulated by the convection fan in the toaster oven.

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 5:19 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] Baked Steak

Do you have to flip it at all I love this recipe I’ll have to save it so I’ll 
remember it to make it in the future

Sent from my iPhone

> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark 
>  wrote:
>
> This is how I cook steak.
>
> Baked Steak
> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) 
> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan 
> with 2 layers of aluminum foil. Grease the top sheet of foil. Season 
> the steak to taste with salt, pepper, garlic powder and Italian 
> seasoning. Place in prepared baking pan. Put dabs of butter on top of 
> the steak, close to the center, along the entire length of the meat, 
> pressing them into the meat lightly. Bake at 350 degrees until the 
> desired doneness is reached (about 45 minutes for a well-done steak).
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best 
Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications 
Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign 
of KR3DOG 

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Re: [CnD] Waffle iron

[diane.fann7--- via Cookinginthedark]

I would use a measuring cup. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 8:31 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Waffle iron

How do you determine how much batter you're pouring onto the surface?
I've always had trouble with making waffles and pancakes because of the mess
the batter makes when pouring.

People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Recruitment Outreach Specialist
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment. 
Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

My waffle iron is made by Holstein Housewares.  It is nice and small.
I use a cookie sheet with sides under it in case some of the Batter drips.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Sunday, February 16, 2020 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Waffle iron

HI I have a couple of questions.
Sense I have very limited vision I do everything by feel.  So how can I get
around making sure I put the waffle in the center so they cook all the way?
Also my waffle it seems like it is a little dryer then I would like. I have
been having someone help me make the waffles.  I use a keto recipe that uses
almond flower.
Thanks.  


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Sunday, February 16, 2020 5:02 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Waffle iron

What type waffle iron did you get?  What brand and model?

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 4:17 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

Since I got the waffle iron, I made three batches of waffles, the largest
one being
14 of them.  My iron makes 2 heart shaped ones at a time, 4 inches each.  I
notice that almond milk works well in the batter I make.  Usually, regular
cow's milk is in the recipe.

Some of my waffles has nuts in them, some chocolate chips and fruit, as I
was finishing off a bag of frozen fruit.  What I have noticed is, when
making "filled" waffles, I use a cup one smaller than a half a cup, so that
the batter does not overflow the 2 cavities.  The waffles still come out
nicely.

I will never buy frozen waffles again!!!

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, February 15, 2020 8:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Waffle iron

Just a note -- I've never had sticking problems with my waffle irons.
Here's what I do. First, I put the iron on a pizza pan, just in case
anything spills. I use a metal measuring cup as that makes it easier to tap
the sides of the iron to get positioning. I turn the iron on and wait for it
to click. I open it and put 2/3 cups of batter in the center. If you need to
find your location marker while the iron is cold and the measuring cup is
empty. Close the iron and listen for the click again. It's ready, and it
will tend to adhere to the top just a bit until you knock the waffle loose.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, February 08, 2020 11:12 AM
To: Jennifer Thompson via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Waffle iron

Grease both sides of the iron while the iron is cold and before putting
prepared batter on the iron.
The first waffle I made I put the batter on the iron after the grease and
that was all done with the iron being cold.
Then I applied the power and waited until I could smell the batter cooking.
Once that was done I opened the iron and got me the first waffles off that
iron.
Since I lived alone at the time I didn't make large batches of waffles on
the iron so never needed to grease the iron again while cooking but expect
you could cut the power and allow the iron to cool some and then grease the
iron again.
You might get away with a second set of waffles on the iron before needing
to greas

Re: [CnD] Waffle iron

[diane.fann7--- via Cookinginthedark]

That is a really cool trick with the candy. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, February 17, 2020 8:04 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Waffle iron

Both of mine are the standard waffle size, and 2/3 cup of batter does the
job well.  We played with this extensively one time during a VR Training
session -- the trainer was less than a year out from retirement, and nobody
ever asked her about making waffles up to that point.
The basic rule for everything is the same -- practice with the power off
until you get your space relationships worked out. Then get someone sighted
to help out if you don't already have instructions from other blind folks.
Then and only then it's time to turn the power on, mix up ingredients, and
do it for real.
Tip 1: When learning where the center is put Skittles or M&M's into the
measuring cup and feel where they fall. Once you've gotten good at hitting
the center you can move on to working with a hot surface. Remember to eat
all the candy first of course.
Waffle Tip1: That said, M&M waffles can be tasty. Or if you want something
different experiment with shredded cheese, diced ham, crumbled bacon,
chopped green onions, diced mushrooms, or other savory things. Great for
lunch instead of breakfast.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 4:59 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

As I said, for a small waffle iron, such as the one I have,
1/3 to 1/2 cup of batter per cavity is sufficient.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Monday, February 17, 2020 10:21 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Waffle iron

Measuring cup.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Waffle iron

How do you determine how much batter you're pouring onto the surface?
I've always had trouble with making waffles and pancakes because of the mess
the batter makes when pouring.

People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Recruitment Outreach Specialist
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.
Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

My waffle iron is made by Holstein Housewares.  It is nice and small.
I use a cookie sheet with sides under it in case some of the Batter drips.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Sunday, February 16, 2020 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Waffle iron

HI I have a couple of questions.
Sense I have very limited vision I do everything by feel.  So how can I get
around making sure I put the waffle in the center so they cook all the way?
Also my waffle it seems like it is a little dryer then I would like. I have
been having someone help me make the waffles.  I use a keto recipe that uses
almond flower.
Thanks.  


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Sunday, February 16, 2020 5:02 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Waffle iron

What type waffle iron did you get?  What brand and model?

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 4:17 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

Since I got the waffle iron, I made three batches of waffles, the largest
one being
14 of them.  My iron makes 2 heart shaped ones at a time, 4 inches each.  I
notice that almond milk works well in the batter I make.  Usually, regular
cow's milk is in the recipe.

Some of my waffles has nuts in them, some chocolate chips and fruit, as I
was finishing off a bag of froz

Re: [CnD] New to the list and cooking tips

[diane.fann7--- via Cookinginthedark]

I use the Victor Stream. I also use the NLS library player with the blank 
cartridges you can buy. I have one just for cookbooks which you can also 
bookmark. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, February 18, 2020 6:25 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] New to the list and cooking tips

I liked the book. If you use a Victor Stream you can bookmark the recipes you 
like best and find them easier next time. Just be sure to read the whole recipe 
and any cooking tips given because some are useful. That said, I would love an 
electronic copy from a word file or braille file so I could get the words under 
my fingers.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark
Sent: Monday, February 17, 2020 11:09 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] New to the list and cooking tips

Hi Pam, from Ron Kolesar.
Appreciate your temperature  and timing for your pork chops.
With those parameters, I might give this a try as well.
I also down loaded the cook book from BARD tonight.
So, we'll see. Smiles.
Ron KR3DOG

-Original Message-
From: Pamela Fairchild via Cookinginthedark
Sent: Monday, February 17, 2020 22:28
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] New to the list and cooking tips

I did cook the pork chop tonight, am a well-seasoned cook though not a 
beginner. It turned out just fine. I don't know if I would use the mayonnaise 
again or not as the agent to stick the bread crumbs onto the meat. I could 
still taste the mayonnaise after cooking. Not everybody would though. I would 
certainly use it in a pinch or if in a great hurry. It turned out better than I 
thought it might, the topping stuck to the meat and crispened on both sides, 
even though I didn't turn the meat. The chop  did not stick to the pan, which I 
did butter ahead of time, the pan was easy enough to wash, and the meat was 
cooked through. I cooked it for 30 minutes at 350 degrees using the convection 
setting on the talking toaster oven. The chop was a thick center cut boneless 
chop, at least 3/4 inch thick. It was cooked in the center.
When you use the talking thermometer, put it in the meat at an angle to get the 
most accurate reading. You don't want the tip to exit to the bottom of the pan, 
nor to rest on top of the meat, or to touch bones. If you don't get enough of 
the tip into the meat, your temperature will register too low. And as for the 
pan, I save pie tins when they come without air holes in the bottoms, and if I 
run low I purchase a stack of them from the grocery store. 
I butter or oil the bottom of the pie tin and just go for it. It saves the 
trouble of lining with foil, and the foil doesn't stick to the food that way 
either. If my food sticks to the pie tin I don't feel too bad about throwing it 
away. When I cook pizza, I put parchment paper on the pizza pan before I put my 
crust on the pan. If the crust is made from scratch I either oil the pan very 
well, or oil the parchment paper before putting the homemade dough on it. It 
saves a lot of cleanup. If it is a pan pizza where you want the oil to work 
itself into the crust then you just generously oil the pan as I said and leave 
out the parchment paper..


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, February 17, 2020 11:59 AM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith 
Subject: Re: [CnD] New to the list and cooking tips

I’m glad the tips we are peopleosting will be helpful to you. The pork chops 
and plan to cook tonight sound tasty. Good luck and let us know how they turn 
out.

Pauline

On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Oh my gosh I love this this is exactly what I was looking for not all 
> of that extra stuff that other people were putting on the list I never 
> thought about using the spoon so I’ll have to try that and that’s good 
> to know that most of the time you don’t have to flip things because 
> then I think that’ll make my life so much easier as long as it cooks 
> well enough to where I won’t get sick or anything Also I like the 
> cooking chart that someone else put into another email because that’ll 
> help me to determine how long I need to cook things for and for how 
> much actually maybe not necessarily how long does he didn’t say that 
> but how much like for example tonight I’m going to be cooking Italian 
> dressing marinated pork chops for me and my mom So I’ll have to try 
> out what Was said about not flipping it maybe necessarily and cooking 
> it at 350 to 375°
>
> Sent from my iPhone
>
> > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> >

Re: [CnD] Two more easy cookbooks, written for the blind

[diane.fann7--- via Cookinginthedark]

I wouldn't even try to guess how many I have already read, and there are plenty 
waiting. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:50 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Two more easy cookbooks, written for the blind

I found the Knudsen to be a lot more user friendly and useful than the Reed. 
Both are somewhat old, but  Reed seemed to be a lot less willing to look at new 
technologies than Knudsen. The titles are similar enough that they can be 
confused.
There is a lot of value in learning simple conversions from sighted to 
visionless cooking -- how long it takes to brown onions, for example. This 
opens up a vast array of cookbooks to the blind cook, as BARD has a lot of 
them. (I think I have more than 90 waiting for me to get to them)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Marie Rudys via Cookinginthedark
Sent: Tuesday, February 18, 2020 7:39 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Two more easy cookbooks, written for the blind

Another cookbook I highly recommend and it is on Bard, too, Is called When The 
Cook Can't Look by Ralph Reed.
He does not recommend blind people use microwave ovens,.
He did not revise the book or change his mind about it, though.
There are easy recipes from stove top to oven in that one.

Oh, another book on Bard I also recommend is Cooking Without Looking by Esther 
Knudson Tipps; there are two different audiobooks, Each read by a different 
narrator.  The one read by the man is read by a blind Person who is reading 
from a braille copy.  It is an old book, but has useful information In it as 
well.

Best,
Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Monday, February 17, 2020 8:09 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] New to the list and cooking tips

Hi Pam, from Ron Kolesar.
Appreciate your temperature  and timing for your pork chops.
With those parameters, I might give this a try as well.
I also down loaded the cook book from BARD tonight.
So, we'll see. Smiles.
Ron KR3DOG

-Original Message-
From: Pamela Fairchild via Cookinginthedark
Sent: Monday, February 17, 2020 22:28
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] New to the list and cooking tips

I did cook the pork chop tonight, am a well-seasoned cook though not a 
beginner. It turned out just fine. I don't know if I would use the mayonnaise 
again or not as the agent to stick the bread crumbs onto the meat. I could 
still taste the mayonnaise after cooking. Not everybody would though. I would 
certainly use it in a pinch or if in a great hurry. It turned out better than I 
thought it might, the topping stuck to the meat and crispened on both sides, 
even though I didn't turn the meat. The chop  did not stick to the pan, which I 
did butter ahead of time, the pan was easy enough to wash, and the meat was 
cooked through. I cooked it for 30 minutes at 350 degrees using the convection 
setting on the talking toaster oven. The chop was a thick center cut boneless 
chop, at least 3/4 inch thick. It was cooked in the center.
When you use the talking thermometer, put it in the meat at an angle to get the 
most accurate reading. You don't want the tip to exit to the bottom of the pan, 
nor to rest on top of the meat, or to touch bones. If you don't get enough of 
the tip into the meat, your temperature will register too low. And as for the 
pan, I save pie tins when they come without air holes in the bottoms, and if I 
run low I purchase a stack of them from the grocery store. 
I butter or oil the bottom of the pie tin and just go for it. It saves the 
trouble of lining with foil, and the foil doesn't stick to the food that way 
either. If my food sticks to the pie tin I don't feel too bad about throwing it 
away. When I cook pizza, I put parchment paper on the pizza pan before I put my 
crust on the pan. If the crust is made from scratch I either oil the pan very 
well, or oil the parchment paper before putting the homemade dough on it. It 
saves a lot of cleanup. If it is a pan pizza where you want the oil to work 
itself into the crust then you just generously oil the pan as I said and leave 
out the parchment paper..


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, February 17, 2020 11:59 AM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith 
Subject: Re: [CnD] New to the list and cooking tips

I’m glad the tips we are peopleosting will be helpful to you. The pork chops 
and plan to cook tonight sound tasty. Good luck and let us know how they turn 
out.

Pauline

Re: [CnD] Measuring tips

[diane.fann7--- via Cookinginthedark]

I have stuff in canisters with scoops in them. I fill the measuring cup over 
the canister or set it on a plate to fill itWhen you fill a measuring cup with, 
say flour or sugar, you pile it up some on the top and lay a table knife flat 
on top to scrape off the excess. This can be done by either holding the filled 
cup over the canister or sitting on the plate. You can them dump the excess you 
scraped off with the knife back into the canister. Those are good measuring 
cups. I have three sets. 

Diane. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Brennen Kinch via Cookinginthedark
Sent: Wednesday, February 19, 2020 10:09 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: [CnD] Measuring tips

Hi everyone so here’s an interesting question how does everybody deal with 
measuring for example when a recipe says 1/2 cup flour how do you guys measure 
out 1/2 cup I have measuring cups that I bought at the blind mice megamall with 
braille on them that tells me what each measurement is but how does everyone 
fill the cup without making it run over and spill everywhere Any help and tips 
would be appreciated thank you

Sent from my iPhone
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Re: [CnD] Measuring tips

[diane.fann7--- via Cookinginthedark]

Setting up your kitchen with specific locations for things is very valueable 
advice. Stores like Walmart, Bed Bath and Beyond, and actual kitchen stores, 
depending on what you have in your area,  offer small wire shelves and various 
trays for organizing stuff, which can be helpful. Just think about what works 
for you. You can always change it. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Thursday, February 20, 2020 9:06 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Measuring tips

Just a note -- I have two sets of measuring cups, a metal set and a plastic 
set, both nested to keep them straight. My metal ones hang on a hook by the 
sink so I always know where to find them. (They're next to a set of nested 
funnels, also positioned so I can always find them) Setting up your kitchen 
with specific locations for things means you won't have to try to find 
something, because you'll know where it's supposed to be.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Thursday, February 20, 2020 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Measuring tips

Many thanks Marie, for the info on the measuring cups and spoons.
Ron KR3DOG



-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 09:20
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Measuring tips

Hard plastic, and there is braille on the Pourfect Cups and a pour spout on 
every one of them, And there is a no-skid ring on the cups starting with
1/2 to the
2 cup one.  There are nine different measuring cups in that set, And eleven 
different sized measuring spoons, all with braille on them.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, February 19, 2020 8:02 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Hi Brennen, from Ron Kolesar.
I'm curious to know the following.
Are the measuring cups made out of heavy hard plastic, or made out of stainless 
steel?
I'm thinking of picking up a set of the measuring cups and spoons for myself.
So, many thanks.
Ron KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Wednesday, February 19, 2020 22:08
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] Measuring tips

Hi everyone so here’s an interesting question how does everybody deal with 
measuring for example when a recipe says 1/2 cup flour how do you guys measure 
out 1/2 cup I have measuring cups that I bought at the blind mice megamall with 
braille on them that tells me what each measurement is but how does everyone 
fill the cup without making it run over and spill everywhere Any help and tips 
would be appreciated thank you

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

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

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Re: [CnD] Slow cooking

[diane.fann7--- via Cookinginthedark]

I am truly thankful we have crockpots with removeable croks. 

Would one of you please explain about the liners.  Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Dena Polston via Cookinginthedark
Sent: Friday, February 21, 2020 8:52 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] Slow cooking

I wouldn't know what to do without my crockpots and those liners are a
miracle! (smile) -Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 5:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Slow cooking

I've got two of the original Rival Crock Pots, both of which still work,
though I only use them with liners these days because otherwise they're a
nightmare to clean. I've got two others, my 5 quart removable crock Rival
the one I use the most. I slipped up and melted the cord on it, so I had to
replace it., but it still works great after that repair.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Wow!!  An older slow cooker from the '70's Amazing how some things last
longer than others.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Slow cooking

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow cooker boil over, either.   It is not supposed to.
>
>
>
> Those of you who use one regularly know what I'm on about.
>
> I have gone out with the pot on low and when I got home tired,
>
> There is my food ready to eat.  I never, ever had a
>
> Slow cooker catch fire or short out on me.  Not one.
>
> I am cooking a roast now, with pearl onions and baby carrots
>
> And some potatoes.  I did not put too much water
>
> In the bottom, because I know there will be more liquid as the meat
>
> Cooks.  I am going to make some gravy from that.
>
>
>
> I use it at least once a month, when I
>
> Really want to slow cook something.
>
>
>
> The Hamilton Beach cooks slightly faster than the Rival
>
> I used to have back in the 1980's.  But I just cook my roast the same
>
> Way I did back in those days.
>
>
>
> Marie
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] Slow cooking

[diane.fann7--- via Cookinginthedark]

Absolutely agree with that. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 9:03 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Slow cooking

I'd much rather repair something than replace it, and I've got the basic
skills to replace cords, so it's worth it to do the work for a beloved
appliance. I know I'm very atypical in the blind community in this regard.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 5:24 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Goodness; nobody here repairs small appliances.
They tell us to get new ones.

Sometimes, I find some surprises at Goodwill.
You just never know.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 2:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Slow cooking

I've got two of the original Rival Crock Pots, both of which still work,
though I only use them with liners these days because otherwise they're a
nightmare to clean. I've got two others, my 5 quart removable crock Rival
the one I use the most. I slipped up and melted the cord on it, so I had to
replace it., but it still works great after that repair.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Wow!!  An older slow cooker from the '70's Amazing how some things last
longer than others.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Slow cooking

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow cooker boil over, either.   It is not supposed to.
>
>
>
> Those of you who use one regularly know what I'm on about.
>
> I have gone out with the pot on low and when I got home tired,
>
> There is my food ready to eat.  I never, ever had a
>
> Slow cooker catch fire or short out on me.  Not one.
>
> I am cooking a roast now, with pearl onions and baby carrots
>
> And some potatoes.  I did not put too much water
>
> In the bottom, because I know there will be more liquid as the meat
>
> Cooks.  I am going to make some gravy from that.
>
>
>
> I use it at least once a month, when I
>
> Really want to slow cook something.
>
>
>
> The Hamilton Beach cooks slightly faster than the Rival
>
> I used to have back in the 

Re: [CnD] fixing up canned fruit

[diane.fann7--- via Cookinginthedark]

I usually have canned fruit and forget to eat it. I always have unsweetened
coconut. I have allspice, but, don't use it much either. This will get tried
out. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 5:36 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell 
Subject: [CnD] fixing up canned fruit

A couple things I do with canned fruit if supplies are on hand is to put two
tablespoons of unsweetened grated coconut on top of it and then shake some
allspice onto the fruit.  That improves the taste tremendously.
Now I think of it, for breakfast if I'm having oatmeal I put a handful of
frozen blueberries in the bowl first then add the normal ingredients.
By the time the oatmeal is finished in the microwave, those berries are also
thawed out and it's better eating that way.

If you can get people from the Philipines to start writing about their
deserts, that's good cooking!



--

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Re: [CnD] Slow cooking

[diane.fann7--- via Cookinginthedark]

I'll look for those liners. I like the idea of preparing the night before. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, February 22, 2020 10:16 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Slow cooking

The liners are like plastic bags, like the roasting bags made for use in
your conventional oven, mostly used for roasts or turkey so it stays moist
in the oven. The ones designed for crockpots are useful when you want
something to cook in its own juices but not dry out. Also useful for dinners
you want to prepare the night before and put into the crock in the morning
to cook.
In that case, you put the bag in the crock, fill it, tie it closed, remove
it to a metal pan or plastic storage container to your refrigerator
overnight, have your crockpot ready to receive it in the morning and go to
bed. In the morning you remove the plastic bag to the crock, turn the pot on
and let it do its thing. This way you don't put a cold crock into the pot,
where it could heat too quickly and break, causing possible injury and
creating a mess you really don't want to have to clean up after.
That said, I have been known to put my cold crock into the pot when leaving
it turned on low for the day. I would never do it though if I had a crockpot
with a bottom rather than a side cooking element. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Friday, February 21, 2020 9:26 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Slow cooking

I am truly thankful we have crockpots with removeable croks. 

Would one of you please explain about the liners.  Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Dena Polston via Cookinginthedark
Sent: Friday, February 21, 2020 8:52 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] Slow cooking

I wouldn't know what to do without my crockpots and those liners are a
miracle! (smile) -Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 5:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Slow cooking

I've got two of the original Rival Crock Pots, both of which still work,
though I only use them with liners these days because otherwise they're a
nightmare to clean. I've got two others, my 5 quart removable crock Rival
the one I use the most. I slipped up and melted the cord on it, so I had to
replace it., but it still works great after that repair.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Wow!!  An older slow cooker from the '70's Amazing how some things last
longer than others.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Slow cooking

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>

Re: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash)

[diane.fann7--- via Cookinginthedark]

This is great! I have a recipe called, "chex Moroccan Crunch." I haven't
made it for years and have been thinking recently I would make it. Years
ago, I bought a large covered roaster pan just to make this kind of thing
easier to stir. I may consider trying it in the crock pot. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Saturday, February 22, 2020 5:41 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash)

I'm going to take this in a slightly different direction because this recipe
has so much potential variety to it.
The basics: Chex Mix (or for folks from Gen-X or earlier, Trash) is a snack
recipe with a few specific features:
1. a mix of Chex or similar cereals, another grain based item like Cheerios,
pretzel sticks or something similar, and possibly nuts 2. Butter and
Worcestershire sauce as a core seasoning 3. Other spices, some of them
salts, to get that salty snack vibe.
Cooking: There are two common ways to cook (or more accurately, toast) this
snack.
1. Oven:  Preheat oven to 250
  Melt the Marinade ingredients until warm and blended.
  
  Cover a large cookie sheet with foil. Pour all of the remaining
  ingredients on to the cookie sheet. Cover with the marinade so that it
  covers all of the dry ingredients evenly.
  
  Cook for 1 hour, turning every 15 minutes.
2. Crock Pot: Combine cereals and nuts and pretzels in crock pot.  Mix
melted butter and seasonings, Worcestershire and tobasco.  Pour over mixture
in crock pot.
and toss lightly to coat.  Do not cover!  Cook on high for 2 hours, stirring
well every 30 minutes. Turn to low and cook for 2 to 6 hours.  

Ingredients:
1. Seasoning: ½ cup of butter, melted
4 tablespoons Worcestershire sauce
½ teaspoon garlic salt (use garlic powder for a lower sodium version), onion
salt, (use onion powder for a lower sodium option) and seasoning salt. You
can replace the last one with other options like creole seasoning, Greek
seasoning, etc.
1 dash of Tabasco or cayenne (Omit this if you're using a hotter seasoning
in place of the seasoning salt) 2. Main Ingredients: The classic mix is 1
cup each of Rice Chex, Wheat Chex, Corn Chex, Cheerios, pretzel sticks, and
mixed nuts. The Cheerios can be replaced with Goldfish or cheese crackers or
if you don't want to add more flavor oyster crackers will suffice too. You
can substitute 2 cups of Crispix for the corn and wheat cereal, or use the
small shredded wheat cereal for the Wheat Chex. I prefer sesame sticks to
pretzels, and they substitute well. And if you don't like mixed nuts you can
use peanuts, cashews, or pretty much whatever other nut you want to. If you
have someone with a nut allergy you can add any of the other options into
the mix. This is an area for a lot of expression, as the things can vary a
lot, even getting away from Chex style cereals completely.
Any questions?

Sent from my HAL 9000 in transit to Jupiter



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Re: [CnD] Slow cooking

[diane.fann7--- via Cookinginthedark]

Yes, please post that recipe. I don't love pumpkin, but, I bet it will work 
with sweet potato. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Mike and Jean via Cookinginthedark
Sent: Monday, February 24, 2020 5:28 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Slow cooking

Please post the pumpkin cake recipie.  i love pumpkin.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S via Cookinginthedark
Sent: Sunday, February 23, 2020 5:21 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Slow cooking

Hi Amy:

Bake it in the oven at dg350 and I think it's a 9 by 13 cake pan. You can put 
wax paper or parchment down so it won't stick; give it a spray with cooking 
spray, not too much. Good luck.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Amy E. Baron via Cookinginthedark
Sent: Sunday, February 23, 2020 2:16 PM
To: cookinginthedark@acbradio.org
Cc: Amy E. Baron
Subject: Re: [CnD] Slow cooking

Hi Linda,
How long you cook the pumpkin cake for and where do you cook in?

Amy
-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S via Cookinginthedark
Sent: Sunday, February 23, 2020 11:53 AM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Slow cooking

I think that Dump Cake would work well. Also, wonder ifthe Weight Watcher's 
pumpkin cake would work?
That one is so easy. A 16oz. can of pumpkin, one spice cake mix, and a slightly 
beaten egg ... well, I always add one even though the recipe doesn'tcall for 
it. Makes the cake nice and fluffy.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jude DaShiell via Cookinginthedark
Sent: Sunday, February 23, 2020 10:14 AM
To: Mike and Jean via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

You can even bake cakes in a slow cooker/crockpot, recipes do exist.
On
Sun, 23 Feb 2020, Mike and Jean via Cookinginthedark wrote:

> Date: Sun, 23 Feb 2020 04:43:10
> From: Mike and Jean via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> THANKS SO MUCH.  MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Saturday, February 22, 2020 12:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix 
> recipe from other recipes, as I use a definite variation on the recipes I've 
> got.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Mike and Jean via Cookinginthedark
> Sent: Saturday, February 22, 2020 5:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 11:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> There are other things they do very well that aren't cooked all day and 
> aren't soup/stew items. Two of my favorites are making my own "Trash" (Now 
> more commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I 
> found on a BBS years ago. The Trash recipe involves an open crock, while the 
> pizza recipe only takes about an hour and a half to melt the cheese and warm 
> the meats and other toppings.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Friday, February 21, 2020 8:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch 
> Subject: Re: [CnD] Slow cooking
>
> I think after Thursday night especially for things like chicken and 
> soups and stews and things like that I?m just going to bite the bullet 
> and start using my crockpot from now on for those things LOL this way 
> I don?t have to keep monitoring the temperature all the time for 
> things and just let it cook over the course of a day and then when I 
> get home from work or something I?ll have a whole meal
>
> Sent from my iPhone
>
> > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
> >  wrote:
> >
> > Absolutely agree with that.
> >
> > -Original Message-
> > From: Cookinginth

[CnD] Chex Moroccan Crunch,

[diane.fann7--- via Cookinginthedark]

I have had this recipe a long time. It came from Betty Crocker. I went to
the site to be able to post a more accurate copy than what I had  in
Braille. Was amazed to find it still there. Site says it was posted in 2006.
I made the recipe with the curry version listed below the recipe. 

 

Chex Moroccan Crunch

 

Prep time 10 minutes. Total 1 hour 25 minutes. Servings: 21.

 

1/3 cup butter or margarine. 

 

1 teaspoon seasoned salt. 

 

1 teaspoon ground cumin.

 

1 teaspoon ground coriander. 

 

½ teaspoon ground cinnamon. 

 

1 teaspoon dried mint leaves, if desired.

 

8 cups chex.

 

2 cups almonds.

 

1 cup chopped dried fruits, currants or raisins. 

 

¼ cup finely chopped crystallized ginger.

 

3 tablespoons honey, if desired. 

 

 

1.  Heat oven to 250. 
2.  In ungreased large roasting pan, melt butter in oven. Stir in
seasonings. Stir in cereal and almonds until evenly coated. 
3.  Bake 1 hour, stirring every 15 minutes. Stir in dried fruits and
ginger. Drizzle with honey. Cool completely, about 15 minutes. Store in
airtight container. 

Expert tips:

Use 1 teaspoon curry powder for the cumin, 1 tablespoon dried cilantro
leaves for the coriander and 1 tablespoon ground ginger for the crystallized
ginger. 

 

Dried fruit mixtures are available chopped and ready for recipes. 

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[CnD] Convection ovens,

[diane.fann7--- via Cookinginthedark]

Hi, All,

 

I am wondering what kinds of convection ovens people have? Also, are they
part of some multi function appliance, or stand alone, and what brands?
Thanks.

 

Diane

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Re: [CnD] testing

[diane.fann7--- via Cookinginthedark]

Just saw the bean salad one to Marie. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Dena Polston via Cookinginthedark
Sent: Saturday, February 29, 2020 1:02 AM
To: Cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: [CnD] testing

None of my messages seem to be going to any individual members or to this
list. I'm just testing. Thx.

Dena

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[CnD] Convection ovens,

[diane.fann7--- via Cookinginthedark]

Thanks all for responses. I am going to look around and see what I find. I
thought I wanted an Emeril  Legasse oven, but, don't know that I need all
that. 

 

Diane

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Re: [CnD] Lost recipe

[diane.fann7--- via Cookinginthedark]

Marie, 

Recently, somebody told me she had heard beans are good to lower blood
sugar. I asked my diabetic nurse practitioner. She said they are high in
fiber and won't spike your blood sugar as much as rice, potatoes and pasta. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 3:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Lost recipe

A bit too heavy a dish; I was looking for something light, that One with
diabetes can actually eat; maybe I can't have these cannellinis with my
condition.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Saturday, February 29, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Lost recipe

Hi Marie:

What if you were to mix them with macaroni, spaghetti sauce, or tomato
sauce, frozen mixed veges, and zucchini squash, and ttop with chese, and
bake in the oven until the chese is melted? Like a casserole?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Lost recipe

[diane.fann7--- via Cookinginthedark]

I had never looked in my spam folder until recently. I was missing email
from this list and from a friend I get mail from frequently. There it all
was in spam. I now check it often. 

Pamela is right about recipes. I don't like a lot of foods. If a recipe
looks like a good idea, I just swap ingredients. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, February 29, 2020 10:59 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Lost recipe

Look to see if you have a spam folder of some kind. If you are missing
messages you might find them there or in whatever discard box your mail
client has. I am surprised at what I find there sometimes.
As for recipes that have foods you are not able to eat, I find that most
recipes are very forgiving. I never met a recipe I couldn't alter in some
way or other either because I didn't have an ingredient, I didn't like one
or couldn't eat one. In fact, it has gotten so it is rare that I follow a
recipe exactly as written. My triumphs are greater than my disasters, and
even those give me things to talk about. Sometimes when I see a recipe I
would never make myself, I copy it down anyway and use it as a springboard
to create a new recipe of my own, based on some idea I saw in that yucky
recipe I didn't like or want to make for myself.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Convection ovens,

[diane.fann7--- via Cookinginthedark]

I have scaled way back on purchasing kitchen stuff. However, convection oven
shopping is going to be fun. I may or may not actually get one. I use to
visit friends who owned a cookie bakery. They used convection. Also, we
would get something for dinner. If it was  warming up sandwiches, the bread
came out perfect, much better than microwaveing. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, February 29, 2020 11:29 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Convection ovens,

That one is NOT Blind Friendly! I wanted that oven too but had to return it
when I discovered how inaccessible it truly was. I was disappointed.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Saturday, February 29, 2020 8:44 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: [CnD] Convection ovens,

Thanks all for responses. I am going to look around and see what I find. I
thought I wanted an Emeril  Legasse oven, but, don't know that I need all
that. 

 

Diane

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Re: [CnD] Here is a different recipe for horseradish sauce.

[diane.fann7--- via Cookinginthedark]

Looks good. It makes a smaller amount and gives  how long it can last. Will
definitely make.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Monday, March 2, 2020 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Here is a different recipe for horseradish sauce.

 

Here is a different recipe for horseradish sauce. 

 Here is a recipe for Horseradish sauce from t

 

he website Natasha's Kitchen:

 

Ingredients
1/2 cup sour cream
2 Tbsp prepared horseradish drained
2 Tbsp mayo
1 tsp apple cider vinegar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp chives finely chopped 

 

Instructions

 

In a small mixing bowl, stir all of the ingredients together. Serve right
away or cover and refrigerate for about 2 weeks.

 

If you enjoy a stronger horseradish sauce, add more prepared horseradish to
taste. 

 

Note: You can purchase jars labeled "prepared horseradish" in the
refrigerated section of your grocery store

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[CnD] Pita crisps,

[diane.fann7--- via Cookinginthedark]

I have a recipe for pita crisps made with oil and herbs. I've bought the
pitas several times, but, never got around to the recipe. Now, that I have
gotten around to it, I can't find the recipe anywhere. (sigh) Starting to
think I saw it in a book and never actually wrote it down. Anybody have one?
Thanks.

 

Diane



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[CnD] Horseradish cream,

[diane.fann7--- via Cookinginthedark]

I usually copy recipes in Braille and note where they came from. I kept
seeing “ba” and couldn’t remember what that meant. I realized it is “Bon
Appetit Magazine.”

 

Horseradish Cream:

 

Makes about 2 and ¼ cups. 

 

1 and ½ cups sour cream. 

 

½ cup prepared horseradish, about 1 5 oz. jar, drained. 

 

¼ cup thinly sliced green onions. 

 

1 tbsp chopped fresh parsley. 

 

1 tsp fresh lemon juice. 

 

Coarse cosher salt. 

 

Mix ingredients. Cover and chill at least 1 hour. 

 



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

[diane.fann7--- via Cookinginthedark]

Ron, 

In most flatware sets, there is a thing called a spreader. It looks
basically like the table knife, but, is slightly angled where the blade
meets the handle. You can also buy them separately. It allows the blade to
lie flat, while the hand is slightly angled, giving a bit more control. Hope
this helps some.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, March 10, 2020 7:06 PM
To: Cooking In The Dark 
Cc: Ron Kolesar 
Subject: [CnD] Need some advice on spreading spreads.

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

[diane.fann7--- via Cookinginthedark]

Hold the egg firmly In one hand. Give a quick, sharp tap on the edge of
whatever bowl you are going to put it in. Then, you can take it in both
hands and pull the shell apart. I usually get two shell halves and no shell
bits In my egg. This too is like spreading stuff. The more you do it, the
better you get at it. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Thursday, March 26, 2020 9:53 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] How To Cook An Egg In A Microwave

Many thanks Marilyn for this advice from one blind cook to another.
My question on this topic is as follows:
What is the best way to crack a egg?
Of course with as little shells in the bowl as possible.
Every time I've tried to crack a egg, I constantly crush the egg and get
nothing but shells.
Many thanks and keep up the great work teaching some of we blind cooks how
to cook.
Ron KR3DOG

-Original Message-
From: Marilyn Pennington via Cookinginthedark
Sent: Thursday, March 26, 2020 11:46
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] How To Cook An Egg In A Microwave

How To Cook An Egg In A Microwave

Are you running out of time, but want an egg? Eggs are good for you and full


of protein. Eggs are great for breakfast, in a salad, or on a sandwich. Make


an egg fast and easy in the microwave.

Fried egg:

Break 1 egg into a microwave save bowl. Gently poke the yolk of the egg with


a knife. Cover the bowl with plastic wrap or a plate, so the egg does not

explode. Put in microwave for 2 to 3 minutes.

Scrambled Egg:

Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in

microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the eggs

cooked thoroughly.

Hard-Boiled Egg:

Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover the

bowl and cook for about 2 to 3 minutes until hard. Gently stir occasionally

to make sure the egg is cooked throughout. The egg may not appear pretty,

but once you cut it up finely over a salad, all that matters is the taste.

Poached Egg:

Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the yolks with


a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until whites

are set and yolks are thick but not hard. Pour out the water and serve in

bowl or lift egg out onto plate.  Enjoy.

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

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Re: [CnD] How To Cook An Egg In A Microwave

[diane.fann7--- via Cookinginthedark]

After you tap the egg sharply on the edge of the bowl, put your thumbs on
top and your fingers under the egg. Pull it apart as if you were opening a
little box with the hinges on top where your thumbs are. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Lou Kolb via Cookinginthedark
Sent: Friday, March 27, 2020 8:36 AM
To: cookinginthedark@acbradio.org
Cc: Lou Kolb 
Subject: Re: [CnD] How To Cook An Egg In A Microwave

It seems to me most of you are suggesting pulling the egg shell apart by
tugging the shell halves in opposite directions, as opposed to taking the
egg in both hands and twisting the shell in opposite directions. Is this
correct? This rookie cook needs to know! By the way, this is a wonderfully
useful and helpful forum. Thanks, all, for sharing your knowledge and
experience. Lou

On 3/27/20, Immigrant via Cookinginthedark 
wrote:
> I strike the egg on its long side with a knife. A swift, short stroke. 
> It will make enough of a crack for me to be able to pull the halves of 
> the shell apart, over a bowl, and the egg will run into the bowl.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Thursday, March 26, 2020 10:06 PM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] How To Cook An Egg In A Microwave
>
> Hold the egg firmly In one hand. Give a quick, sharp tap on the edge 
> of whatever bowl you are going to put it in. Then, you can take it in 
> both hands and pull the shell apart. I usually get two shell halves 
> and no shell bits In my egg. This too is like spreading stuff. The 
> more you do it, the better you get at it.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Ron Kolesar via Cookinginthedark
> Sent: Thursday, March 26, 2020 9:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] How To Cook An Egg In A Microwave
>
> Many thanks Marilyn for this advice from one blind cook to another.
> My question on this topic is as follows:
> What is the best way to crack a egg?
> Of course with as little shells in the bowl as possible.
> Every time I've tried to crack a egg, I constantly crush the egg and 
> get nothing but shells.
> Many thanks and keep up the great work teaching some of we blind cooks 
> how to cook.
> Ron KR3DOG
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark
> Sent: Thursday, March 26, 2020 11:46
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] How To Cook An Egg In A Microwave
>
> How To Cook An Egg In A Microwave
>
> Are you running out of time, but want an egg? Eggs are good for you 
> and full
>
>
> of protein. Eggs are great for breakfast, in a salad, or on a sandwich.
> Make
>
>
> an egg fast and easy in the microwave.
>
> Fried egg:
>
> Break 1 egg into a microwave save bowl. Gently poke the yolk of the 
> egg with
>
>
> a knife. Cover the bowl with plastic wrap or a plate, so the egg does 
> not
>
> explode. Put in microwave for 2 to 3 minutes.
>
> Scrambled Egg:
>
> Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in
>
> microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the 
> eggs
>
> cooked thoroughly.
>
> Hard-Boiled Egg:
>
> Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover 
> the
>
> bowl and cook for about 2 to 3 minutes until hard. Gently stir 
> occasionally
>
> to make sure the egg is cooked throughout. The egg may not appear 
> pretty,
>
> but once you cut it up finely over a salad, all that matters is the taste.
>
> Poached Egg:
>
> Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the 
> yolks with
>
>
> a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until 
> whites
>
> are set and yolks are thick but not hard. Pour out the water and serve 
> in
>
> bowl or lift egg out onto plate.  Enjoy.
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards 
> and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed 
> Emergency Communications Station And Volunteer Certified Licensed Ham 
> Radio Station With the Call Sign of KR3DOG
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Almond Flour

[diane.fann7--- via Cookinginthedark]

I've had brownies made with almond flour. They were very moist. However, the 
texture was very light. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
lorischarff--- via Cookinginthedark
Sent: Saturday, April 11, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: Re: [CnD] Almond Flour

Hi,
When I did part regular and part almond flour, the cake tasted good. But, the 
almond flour puts in lots of moisture.
Regarding substitutions for avocado oil, I would think that would be a 1 to 1 
exchange for either oil or butter.
Stay safe. Let us know what you end up making and how it comes out.
Lori


-Original Message-
From: Cookinginthedark  On Behalf Of 
Kerryann Ifill via Cookinginthedark
Sent: Saturday, April 11, 2020 6:09 PM
To: cookinginthedark@acbradio.org
Cc: Kerryann Ifill 
Subject: Re: [CnD] Almond Flour

Good evening,

Thank you so much for all the great suggestions.
Only trouble is that with all of the closures, some of the authentic recipes 
have ingredients which I don’t have in the pantry; avocado oil, etc so I wanted 
to try something else.

I have to abandon the banana bread for example and switch to scones, but I’ll 
let you guys know how they came out!

Keep the recipes coming though, can’t wait to try them out!

Kerry

> On 11 Apr 2020, at 5:21 PM, Jennifer Thompson via Cookinginthedark 
>  wrote:
> 
> My suggestion is to look for recipes that use almond flour but not regular 
> flour, and almond and the nut flours are so much more healthy and will not 
> spike your sugar.
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of lorischarff--- via Cookinginthedark
> Sent: Saturday, April 11, 2020 11:36 AM
> To: cookinginthedark@acbradio.org
> Cc: lorischa...@gmail.com
> Subject: Re: [CnD] Almond Flour
> 
> Hi Kerry,
> Almond flour has no gluten in it. I attempted a pound cake by putting part 
> almond and part regular flour and it did not come out good. I know that if 
> you search for recipes using almond flour, you will get some.
> You might want to look at the Washington Post food section. They have lots of 
> good recipes.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Kerryann Ifill via Cookinginthedark
> Sent: Saturday, April 11, 2020 12:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Kerryann Ifill 
> Subject: [CnD] Almond Flour
> 
> Hi all,
> 
> I was recently gifted a lovely bag of almond flour. I wanted to find out wifi 
> could substitute it in to a banana cone recipe in place of regular wheat 
> flour.
> 
> Also, if anyone has recipes with almond flour I’d love to try them out!
> 
> Thanks.
> 
> Kerry
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Re: [CnD] Grandma's Homemade Banana Bread by Sugar

[diane.fann7--- via Cookinginthedark]

What is sour milk? Not buttermilk, right? 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Saturday, April 11, 2020 9:34 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Grandma's Homemade Banana Bread by Sugar

Hi,

I have this in the oven now but I did not have sour milk so I used almond milk. 
I also used Almond extract instead of vanilla-

Let’s see how it turns out

Oh I also added a teaspoon of cinnamon and about a hand full of granola.

 

Grandma's Homemade Banana Bread

1 1/2 cups white sugar

1/2 cup butter, softened

3 bananas, mashed

2 eggs

2 cups all-purpose flour

1/2 teaspoon baking soda

1/3 cup sour milk

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 by 4 inch 
loaf pan.

Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and 
vanilla extract in a large mixing bowl; beat well. Pour batter into prepared 
pan.

Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the 
center of the loaf comes out clean.

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

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

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] Grandma's Homemade Banana Bread by Sugar

[diane.fann7--- via Cookinginthedark]

Adding lemon juice or vinegar to milk is supposed to replicate buttermilk. It 
might work chemically, but, it tastes gross. If I don't have sour cream or 
yogurt or kefir, I do without and use milk. 
-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Saturday, April 11, 2020 9:50 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar

Sour milk is :
What it sounds like and for me it sounds gross, so I was told to add a litle 
lemon juice or vinagor to milk I said" no thanks" so I added almond milk.
Regular milk will work just fine.

"Not that I speak in respect of want: for I have learned, in whatsoever state I 
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘 

 

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Saturday, April 11, 2020 6:38 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar

What is sour milk? Not buttermilk, right? 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Saturday, April 11, 2020 9:34 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Grandma's Homemade Banana Bread by Sugar

Hi,

I have this in the oven now but I did not have sour milk so I used almond milk. 
I also used Almond extract instead of vanilla-

Let’s see how it turns out

Oh I also added a teaspoon of cinnamon and about a hand full of granola.

 

Grandma's Homemade Banana Bread

1 1/2 cups white sugar

1/2 cup butter, softened

3 bananas, mashed

2 eggs

2 cups all-purpose flour

1/2 teaspoon baking soda

1/3 cup sour milk

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 by 4 inch 
loaf pan.

Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and 
vanilla extract in a large mixing bowl; beat well. Pour batter into prepared 
pan.

Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the 
center of the loaf comes out clean.

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

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

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] SWEDISH COFFEE BREAD

[diane.fann7--- via Cookinginthedark]

This sounds like wonderful bread. Now, if I could just find where to buy it 
already made. (smile)

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, April 12, 2020 10:08 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] SWEDISH COFFEE BREAD

SWEDISH COFFEE BREAD   

1 c. milk

1/2 c. sugar

4 to 5 c. all-purpose fl our

1 tsp. salt

1 tbsp. shortening

2 tbsp. butter

2 eggs, lightly beaten

10 cardamom seeds

1 pkg. dry yeast

 

Use a deep bowl. Pour hot milk over shortening, butter, sugar and salt. When 
lukewarm, add dissolved yeast and cardamom seed (use fresh cardamom and roll 
into small crumbs). Stir in 1 cup flour, then beaten eggs. Then stir in 
remaining flour until you get a workable dough. Knead until somewhat elastic, 
about 10 minutes. Place in bowl. Cover with cloth and let rise to double in 
bulk, about 2 hours.

 

Cut down and make into braids, twists, loaves or buns. Let rise about 1 or 1 
1/2 hours until double in bulk.

 

Brush with beaten egg and water. Sprinkle with cinnamon sugar and brush with 
melted butter. Bake at 350F for 12 minutes. Check after 8 minutes. Should be 
golden brown.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

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

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] Buttermilk

[diane.fann7--- via Cookinginthedark]

In all this milk discussion, I remembered using powdered buttermilk in the 
past. I agree with Penny. It works well and keeps for an extended time. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Monday, April 13, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Buttermilk

You can buy powdered buttermilk from Amazon.com or from most supermarkets. 
Reconstituted or blended with the dry ingredients in most baking recipes along 
with an equivalent amount of water, it works  perfectly and stores easily and 
seemingly indefinitely.

Sent from my iPhone

> On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> No, sour milk and buttermilk is not the same, but you are absolutely 
> right when you say sour milk is whole milk that is too far gone to 
> drink. Too many people think that sour milk is whole milk with vinegar 
> added. And if you want to simulate buttermilk, take sour cream and 
> dilute it with whole milk, this will represent buttermilk much better than 
> adding vinegar to milk.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Jeanne Donovan via Cookinginthedark
> Sent: Sunday, April 12, 2020 6:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Donovan 
> Subject: [CnD] Buttermilk
> 
> Sour milk is not the same as buttermilk, but I have used whole milk 
> with a little lemon juice or vinegar to simulate buttermilk. The taste 
> isn't wonderful, but it really does work well in recipes calling for 
> buttermilk.
> Sour milk is a wonderful additive in chocolate cake and it's a good way to
> use  up milk that is too far gone to drink, but   helps keep  chocolate cake
> moist.
> 
> Jeanne D.
> 
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Re: [CnD] Popcorn on the stove

[diane.fann7--- via Cookinginthedark]

You can pop kernels in the microwave in a brown paper lunch bag. Been a long
time since I have done that, but, you need a bag that is all paper and
microwave safe. I would just pop it until the popping starts to slow down. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Larry Gassman via Cookinginthedark
Sent: Thursday, April 16, 2020 12:55 PM
To: cookinginthedark@acbradio.org
Cc: Larry Gassman 
Subject: [CnD] Popcorn on the stove

Hi all,
I usually will make popcorn in the microwave.
But since I went to on-line shopping this last time, the shopper brought me
popcorn in a jar.  The popcorn was kernels only.
I know you would usually put oil in a pan and then add popcorn.
But not sure how safe this is for a blind person on the stove.
So if any of you have done this safely in the past,  please send along your
suggestions.
Thank you in advance.
Larry

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Re: [CnD] Unique Cooking Experience Today

[diane.fann7--- via Cookinginthedark]

Awesome story! You're right. That could only have happened to a blind
person. Thanks for passing it along. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, April 16, 2020 2:50 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Unique Cooking Experience Today

I have a story for you. This could only happen to a blind person. I am an
experienced cook and I didn't see this one coming. 

I was out of bread so decided to bake some from scratch. Ok, it has been a
few years since I have done this but used to bake my own bread much of the
time.

I decided to use a newer loaf pan though, one of the expensive, huge ones
that will hold at least two regular loaf pan's worth of dough. All went
fine. I put the bread in the oven to bake. I cooked it at 350 degrees for 50
minutes, knowing I would need to check it at 35 and butter the top and put
it back in to make the crust delicious. 

A friend brought groceries by and came in to put the milk and store bought
bread away. I asked him to check my bread to see if it was brown enough
because it smelled like it might be done a little early. 

To make a long story short, the bread had risen above the top of the pan.
That was expected. It would resemble store bought bread in its shape that
way. What I didn't know was that it had risen into the wires of the top oven
rack and there were grooves down into the top of the bread loaf, and the
bread had grown through the slits in the oven rack above. By using long
kitchen mitts he was able to pull both racks out, set the whole thing on the
stovetop, extract the top rack and put it back into the hot oven, leave the
bread out but put the bottom rack back in the oven as well, and help me
decide it was finished baking. I guess the heat from the top rack cooked it
from above. It looks a bit strange, and the top edge became lopsided so I
cut it off from the loaf to use with pepperoni or sausage slices, and the
rest of the loaf turned out fine except for the grooves in the top every two
or so slices. Without sighted help I would have had to let the oven cool and
then try to rescue the bread. Not understanding exactly how it was caught, I
would have made a mess of the whole thing. As it turned out, the bread is
delicious and it didn't get crumbly, which doesn't always happen. You better
believe that I'll take that top rack out of the oven next time I bake bread
in that supersized loaf pan. By the way, the bread came out of the pan
perfectly, no sticking, no breaking of the loaf as it slid out of the pan. I
couldn't have asked for a better experience except for the oven rack issue.
How lucky that my friend came to my house at the absolute perfect time. What
are the chances of that happening? I feel like angels were watching over me.
Not that I was in any real danger, but it could have been a very frustrating
experience.

 

Pamela Fairchild 



 

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Re: [CnD] Popcorn on the stove

[diane.fann7--- via Cookinginthedark]

That is all good advice from Pamela. I am perfectly capable of popping corn
on the stove, but, it would be my last choice. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, April 16, 2020 3:20 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Popcorn on the stove

Larry, The last time I made popcorn on the stove I set my potholder on fire.
That discouraged me enough so I went out and bought an air popper and a
microwave popper. I use store bought raw popcorn but use one or other of my
two poppers depending on what I am doing with the popcorn after it is
popped. I don't have any advice for you except to be very careful if you use
the stove top method. It might be good to use a pan with a lock on lid if
you have one. But I would wait and order a safer popper if I were you. I
didn't like that almost kitchen fire I found myself facing as I threw my
potholder into the dish pan of water in the sink. By the way, if you get an
oil fire from the popcorn on the stove, water isn't a good choice for
putting it out so don't panic and go there on automatic pilot. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark
Sent: Thursday, April 16, 2020 12:55 PM
To: cookinginthedark@acbradio.org
Cc: Larry Gassman 
Subject: [CnD] Popcorn on the stove

Hi all,
I usually will make popcorn in the microwave.
But since I went to on-line shopping this last time, the shopper brought me
popcorn in a jar.  The popcorn was kernels only.
I know you would usually put oil in a pan and then add popcorn.
But not sure how safe this is for a blind person on the stove.
So if any of you have done this safely in the past,  please send along your
suggestions.
Thank you in advance.
Larry

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Re: [CnD] pinto bean recipes wanted please

[diane.fann7--- via Cookinginthedark]

Sugar, I have never cooked dried beans in the crock pot. Would black beans work 
as well? 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, April 19, 2020 12:28 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] pinto bean recipes wanted please

Richard,
Here is a fast way to mnake pinto beans in the cp
Note: you don't need the broth, just water will do but the broth gives it that 
extra flavor

Slow Cooker Pinto Beans
 
1 lb dried pinto beans
32 oz chicken broth
½ cup finely diced onion
1 Tbsp. diced jalapeño
1 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper

Sort beans, removing dirt or rocks. Put beans in slow cooker & add enough water 
to cover, plus a few inches. Let sit overnight, do not turn on the slow cooker. 
In the morning drain water, add remaining ingredients and stir. Cover and cook 
on HIGH for 8 hours or LOW for 10 hours. Do not open the lid while they cook. 
When the cooking time is done, stir. Taste & add salt if needed.

Recipe II:
Slow Cooker Mexican Pinto Beans

 


 
By Chelsie Kenyon - Mexican Food Expert 

Pinto Beans (c) 2007 Chelsie Kenyon licensed to About.com.  
Pinto beans are a popular dish in Mexico and can be served with a variety of 
main dishes. The beans are left whole, and served with a little bit of the 
broth that the beans are cooked in. These pinto beans are different than 
refried beans which are mashed and fried after the beans are cooked. This Pinto 
Beans recipe is actually a great start to make the refried version, but they 
are also great by themselves.
Prep Time: 720 minutes
Cook Time: 300 minutes
Total Time: 1,020 minutes
Yield: approx. 15 servings
 
 
Ingredients
1 32 oz bag of pinto beans
Enough water to cover the beans
32 oz. low sodium chicken broth (home made or from a box)
32 oz of water (about 4 cups)
5 cloves of garlic
1 jalapeno
2 tablespoons ground cumin
2 tablespoons ground chile powder
1 sprig of epazote (optional)
Additional water *see instructions
1 teaspoon of salt (or more to taste)
Preparation
Rinse the beans and pick out any debris. Broken beans are okay and can be left 
in. Put the beans in a large  bowl and cover with enough water to cover the 
beans by 4-5 inches. Let them soak for about 12 hours. If the beans absorb all 
of the water, you can strain them, rinse them and add more water to cover them 
by 2-3 inches. You can also rinse them a few times like that throughout the 
soaking period if you are available.
 
  That is optional.  When they have fully soaked, strain the beans and discard 
the soaking liquid. Rinse the beans one more time and place wet beans into your 
slow-cooker.
Remove the skins from the garlic and chop it or crush it and add it to the 
beans. Rinse the jalapenos and cut the tip off.  Stand the jalapeno upright on 
the tip and using a sharp knife, start near the stema and slice the jalapeno in 
a downward motion to cut the jalapeno flesh off of the seeds in the center. 
Then slice the pieces lengthwise into matchstick size pieces, then slice the 
matchsticks to make a fine dice. See how to do it here. Add the diced jalapenos 
to the beans. Add the chicken broth, water, cumin, and chile powder to the 
beans. The powdered spices might want to float on the top a bit and that is 
okay. Make sure the liquid is covering the beans by 2-3 inches. Add more water 
or broth if necessary, but make sure you do not over-fill your slowcooker. If 
you have to, remove some beans to make sure the liquid is covering the beans, 
but you still have at least an inch of space at the top fo the slow cooker.
Add the sprig of epazote if you have it, and cover the slow cooker. Let the 
beans cook on high for 6 hours. The liquid should reduce to a slightly 
thickened broth. If too much water evaporates, add more as necessary. Before 
serving, remove the sprig of epazote as it is not edible. Stir in the salt, and 
add more to taste. Serve the beans as a side dish, or use in another recipe.

"Not that I speak in respect of want: for I have learned, in whatsoever state I 
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘 

 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Richard Kuzma via Cookinginthedark
Sent: Sunday, April 19, 2020 6:45 AM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: [CnD] pinto bean recipes wanted please

If anyone has some uses for a bag of dry pinto beans, that would be great.

Please.

Rich

 

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Re: [CnD] difference between Foreman type grill and an indoor electric grill

[diane.fann7--- via Cookinginthedark]

I would not like to be without a Foreman grill. As a blind person, I like
that you don't have to turn stuff over. However, I, too, would like to hear
about the indoor electric grill. 

-Original Message-
From: Cookinginthedark  On Behalf Of
John Kolwick via Cookinginthedark
Sent: Wednesday, April 29, 2020 4:28 PM
To: Cookinginthedark@acbradio.org
Cc: John Kolwick 
Subject: [CnD] difference between Foreman type grill and an indoor electric
grill

  Hello, I would like to know the differences between the two types of
appliances.  I have never seen an indoor electric grill.  I have a unit
similar to a Foreman Grill.  Thank you for any feedback.

Sent from Mail for Windows 10

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Re: [CnD] Chorizo

[diane.fann7--- via Cookinginthedark]

Chorizo is a really good spicy sausage. Ground chili apple vinegar sounds like 
something I need to get. Is it easy to find? 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Simon Wong via Cookinginthedark
Sent: Friday, May 1, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] Chorizo

what's a chorizo?

-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Friday, May 01, 2020 10:05 AM
To: Cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: [CnD] Chorizo

Hello everyone I tried to post a question about if anyone has a recipe for 
homemade chorizo I would like to have one, I’ve made just a basic one, by using 
just the ground chili apple vinegar and other spices, but there are some that 
use clothes and cinnamon if anyone has something like that that simple every 
greatly appreciate it thanks and have a blessed day
--
sincerely,
teresa mullen
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Re: [CnD] Homemade Mexican-style Chorizo

[diane.fann7--- via Cookinginthedark]

This is looking really good. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Friday, May 1, 2020 12:19 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Homemade Mexican-style Chorizo

OMG I am so looking forward to making this


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-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Friday, May 1, 2020 12:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Homemade Mexican-style Chorizo

For Teresa Mullins, I found this recipe on the Net.

 

Homemade Mexican-Style Chorizo

Source:

https://www.thespruceeats.com/mexican-chorizo-recipes-2342791

Written by 

Chelsie Kenyon

Tested by 

Jess Kapadia

on 02/21/20 

Total:  30 mins  

Prep:  15 mins  

Cook:  15 mins  

Yield:  2 pounds (8 servings)  

editor badge   

   See Full Nutritional Guidelines Hide Full Nutritional Guidelines 

(Nutrition information is calculated using an ingredient database and should
be considered an  estimate.)

Chorizo sausages originated in Spain and Portugal, and versions of them
exist throughout Latin  America. Unlike most varieties of Iberian chorizo
(which is a cured and dried in a way somewhat  similar to salami or
pepperoni), Mexican chorizo is actually a raw sausage that must be cooked
before eating. If you're looking at learning  how to make chorizo , you've
found the perfect recipe. In its commercial form, it generally comes in
casings that are  just broken open and discarded when frying the sausage, so
we have dispensed with the casings here.  Chorizo is usually employed in
relatively small quantities to add a great flavor boost to countless Mexican
dishes; see suggestions for use below the recipe.

Although most Mexican chorizo is red in color due to the dried chile pepper
and paprika used in the  recipe, the area around the city of Toluca (in
central Mexico) is famous for the green chorizo it  produces, which is made
with tomatillos, cilantro, and/or green chiles.

 

Ingredients

2 pounds pork (finely ground) 

 4 tablespoons chili powder (ground dried chile pepper) 

 3 tablespoons ground paprika 

 2 teaspoons dried oregano 

 1 pinch ground cinnamon 

 1 pinch ground cloves 

 1 tablespoon ground cumin 

 1 teaspoon salt 

 2 cloves fresh garlic (crushed) 

 1/2 cup white vinegar 

 

Steps to Make It

Gather the ingredients.

In a large bowl, use your hands to mix the ingredients until they are well
combined.

Use immediately in your favorite recipe calling for Mexican chorizo, or
refrigerate or freeze the  sausage in an airtight container for later use.

Serve and enjoy!

Tip

To Cook: Fry chorizo over medium heat, breaking up the sausage with a fork
as you go so that the  finished product is "loose" and not chunky. Drain off
excess fat; discard or save (like bacon  grease often is) for another use.

Uses for Mexican Chorizo  

It would be virtually impossible to make a complete list of how chorizo is
employed in Mexican  cuisine. Some of the most common uses:

___

Stirred into scrambled eggs: Fry chorizo in a skillet, drain off excess fat,
then add lightly  beaten eggs and cook and stir until eggs are set. Eat
as-is (with tortillas and sliced avocado) or  use to fill burritos or tacos.

Combined with diced, cooked or sautéed potatoes as a filling for tacos,
enchiladas, empanadas, or  pambazos.

Mixed with melted cheese to make queso fundido  (also called choriqueso);
use as a dip or spread on tortillas, tostadas, or bread.

As a topping for sopes, tostadas,  nachos , or other similar antojitos.

Stirred into refried beans to eat as a side dish or as a spread for molletes
or tortas.

Combined with other ground meats and used to stuff a roasted turkey or other
fowl.

Added to shredded beef to make Tinga.

Combined with cooked beans, tomatoes, onions, and seasonings to produce
frijoles charros.

As a topping for a very Mexican pizza.

Used sparingly as a flavorful ingredient in certain hearty cream soups such
as bean soup.

 

Nutritional Guidelines (per serving)

309

Calories

16g 

Fat

8g 

Carbs

32g

 

 

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Re: [CnD] Question about panini

[diane.fann7--- via Cookinginthedark]

I have a Quisineart panini press, and it did come with a recipe booklet.
Pretty much, you can use any bread you like and any filling. I try to keep
the filling inside the edges of the bread, so it can sort of seal. BARD has
two panini books. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Saturday, May 2, 2020 6:49 PM
To: Marie Rudys via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Question about panini

Very probably the pampered chef can sell you a panini press and that press
may come with printed recipes.

On Sat, 2 May 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Sat, 2 May 2020 18:16:03
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Question about panini
>
> OK, thanks.  I am sure others may have ideas.
> I will watch for them.
>
> Marie
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of lorischarff--- via Cookinginthedark
> Sent: Saturday, May 02, 2020 2:17 PM
> To: cookinginthedark@acbradio.org
> Cc: lorischa...@gmail.com
> Subject: Re: [CnD] Question about panini
>
> Focaccia, is commonly used. But, I've seen lots of other breads used 
> as well.
> That being said, In an airport once I had a panini made on cinnamon 
> raisin bread. It had a scrambled egg on it and cheese and bacon or 
> ham. It was huge, tasted good and I thanked my friend who was with me; 
> as the reason I ordered it was because she had never had a panini and 
> my description did it no justice!
> Sorry I don't have any recipes that I make.
> Lori
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Marie Rudys via Cookinginthedark
> Sent: Saturday, May 2, 2020 4:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Question about panini
>
> Hello, All!!
>
>
>
> I want to know what kind of bread is used for a panini, and what
>
> Kind of things can you have in it?  I would love some suggestions
>
> And recipes, please.  Thanks so much in advance.
>
>
>
> Marie
>
>
>
>
>
> ___
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>
>
>

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Re: [CnD] microwave exciting discovery

[diane.fann7--- via Cookinginthedark]

Hi, Pamela, 

Does your new Panasonic have convection? If so, do you use that function? I
hope I don't need a microwave any time soon, but, good to be forewarned.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, May 16, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] microwave exciting discovery

Some of you have been wondering about finding accessible microwaves that are
not too expensive.

Since my unit is on a slow boat to failing, I wanted to replace it before it
took its final plunge into inoperable boat anchor. I found the updated model
of the one I love. I bought it online from Sam’s club. I am sure you can
find it in other places, but here are the details. 

Totally accessible with buttons you can feel, shaped like bars, and they
push in. No need to mark any of them. Just make a cheat sheet for yourself
listing what each button does. You will soon have it memorized.

Set up the unit, and you are good to go. It comes with a thick instruction
booklet, over 150 pages. There must be some recipes there too I would think.

I paid $169 including shipping. It is the largest size of microwave ovens
you generally can buy.

Details:

Panasonic

Inverter model number NN-SN975S 

The manufacture date on mine is March 2020. You don’t need its serial
number.

 

The buttons:

There are 23 of them. Seven rows of 3 and two at the bottom. 

The two on the bottom are: on the left,  stop, or reset if you push it
twice; and start on the right.

The other 21, starting at the top:

Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for
1.75 ounces. 

2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings
for this button and I’ll list them at the bottom of the list.

Second row: Power level: there are 10 of these starting at full power and
going down in 10-degree segments to 10 percent at the lowest.

Defrost, and there are different levels here too which I forgot to copy, but
you push defrost, then a number button, then start to make it work. Not
hard, but you’ll have to copy from the book if you want details. And 3. Keep
warm.

Now there is a physical space between rows.

Here come the numbers:

1, 2, 3,

4, 5, 6,

7, 8, 9,

Cook Timer; 0; clock set.

Now you are down to the stop, start row I began with. 

The 14 presets on the top right button: 

Oatmeal: Works perfect.

Sausage: Works but you have to repeat it several times depending on what
sort of breakfast sausage you are cooking.

3. Omelet: Perfect once you try it a few times and know how it behaves with
your own omelet maker.

4. quinoa

5. soup

6. frozen entrée

7. frozen pizza singles

8. potatoes (prick the skins)

9. Fresh vegetables

10 frozen vegetables

11. rice

12. frozen dinners

13. pasta

14. fish fillets

I’ll try some of these settings and let you know what I think of them. If
they are anything like the first 3, I’ll be both surprised and happy.

I hope this helps some of you who have been searching. Don’t be afraid of
the programs. They are easy to learn and logical. The button settings change
nicely so you don’t have to push your multiples like you are running a race.
They won’t time out in the few seconds it takes you to push them and count
properly. If you push them too fast you might override what you are trying
to accomplish, but I wouldn’t know. I don’t push too fast myself.

 

Pamela Fairchild 



 

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Re: [CnD] microwave exciting discovery

[diane.fann7--- via Cookinginthedark]

I don't understand, either. May have to do some research just to know. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Sunday, May 17, 2020 3:12 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] microwave exciting discovery

No, it doesn't have convection. I have never been sure how they do that
since a microwave already has a fan that blows the microwaves around through
the cabinet of the oven.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Sunday, May 17, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] microwave exciting discovery

Hi, Pamela, 

Does your new Panasonic have convection? If so, do you use that function? I
hope I don't need a microwave any time soon, but, good to be forewarned.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, May 16, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] microwave exciting discovery

Some of you have been wondering about finding accessible microwaves that are
not too expensive.

Since my unit is on a slow boat to failing, I wanted to replace it before it
took its final plunge into inoperable boat anchor. I found the updated model
of the one I love. I bought it online from Sam’s club. I am sure you can
find it in other places, but here are the details. 

Totally accessible with buttons you can feel, shaped like bars, and they
push in. No need to mark any of them. Just make a cheat sheet for yourself
listing what each button does. You will soon have it memorized.

Set up the unit, and you are good to go. It comes with a thick instruction
booklet, over 150 pages. There must be some recipes there too I would think.

I paid $169 including shipping. It is the largest size of microwave ovens
you generally can buy.

Details:

Panasonic

Inverter model number NN-SN975S 

The manufacture date on mine is March 2020. You don’t need its serial
number.

 

The buttons:

There are 23 of them. Seven rows of 3 and two at the bottom. 

The two on the bottom are: on the left,  stop, or reset if you push it
twice; and start on the right.

The other 21, starting at the top:

Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for
1.75 ounces. 

2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings
for this button and I’ll list them at the bottom of the list.

Second row: Power level: there are 10 of these starting at full power and
going down in 10-degree segments to 10 percent at the lowest.

Defrost, and there are different levels here too which I forgot to copy, but
you push defrost, then a number button, then start to make it work. Not
hard, but you’ll have to copy from the book if you want details. And 3. Keep
warm.

Now there is a physical space between rows.

Here come the numbers:

1, 2, 3,

4, 5, 6,

7, 8, 9,

Cook Timer; 0; clock set.

Now you are down to the stop, start row I began with. 

The 14 presets on the top right button: 

Oatmeal: Works perfect.

Sausage: Works but you have to repeat it several times depending on what
sort of breakfast sausage you are cooking.

3. Omelet: Perfect once you try it a few times and know how it behaves with
your own omelet maker.

4. quinoa

5. soup

6. frozen entrée

7. frozen pizza singles

8. potatoes (prick the skins)

9. Fresh vegetables

10 frozen vegetables

11. rice

12. frozen dinners

13. pasta

14. fish fillets

I’ll try some of these settings and let you know what I think of them. If
they are anything like the first 3, I’ll be both surprised and happy.

I hope this helps some of you who have been searching. Don’t be afraid of
the programs. They are easy to learn and logical. The button settings change
nicely so you don’t have to push your multiples like you are running a race.
They won’t time out in the few seconds it takes you to push them and count
properly. If you push them too fast you might override what you are trying
to accomplish, but I wouldn’t know. I don’t push too fast myself.

 

Pamela Fairchild 



 

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Re: [CnD] Cooking bacon in the microwave

[diane.fann7--- via Cookinginthedark]

Pamela, Do you use full power for bacon? My microwave is 1200 watts. Often, I 
find it does better on, say, 60%. The precooked bacon does ok at full power, 
because it is such a short time. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, July 7, 2020 12:52 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cooking bacon in the microwave

I cook bacon in the microwave all the time. Each microwave oven is different 
though and it takes some experimentation to figure out exactly how much time to 
cook it in yours. You have two problems, how long your oven takes and how 
thinly or thickly sliced your bacon is. A third factor is your own individual 
taste for bacon. Some like it so crisp it is starting to burn just a little. 
Others like it still limp but just cooked through. Most people like it 
somewhere between the two states.
Try a couple pieces for 2 minutes. Was it done enough? Was it burnt? Did it 
need more cooking? Act accordingly to find out what changes to make. Good luck.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark
Sent: Monday, July 6, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: [CnD] Cooking bacon in the microwave

Hi so I have a few questions when it comes to cooking bacon in the microwave 
has anyone on this list been able to successfully cook bacon in the microwave 
also does it have to be microwave bacon or can you cook regular bacon in the 
microwave and if so how long would you cook regular bacon for before it’s done 
in the microwave any help with these questions would be appreciated thanks

Sent from my iPhone
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Re: [CnD] Cooking bacon in the microwave

[diane.fann7--- via Cookinginthedark]

Man! That would certainly perk up an egg sandwich. (smile) 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, July 7, 2020 8:43 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cooking bacon in the microwave

I never thought of doing that. What a clever idea to weave bacon strips.
Thank you!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark
Sent: Tuesday, July 7, 2020 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Cooking bacon in the microwave

I know sighted folks who weave bacon strips into a grid to make bacon flats
for BLTs and other sandwiches.

Sent from my HAL 9000 in transit to Jupiter

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Re: [CnD] Kitchen bloopers: Re: More books written for the blind

[diane.fann7--- via Cookinginthedark]

I did the same thing with a paper towel. As soon as I put the pan in the
oven, the paper towel caught on fire. I had enough vision to see this little
wall of flame in the bottom of my oven. At that time, there was a land line
in my kitchen. I instinctively grabbed the phone. Within seconds, the flames
were out. Believe me, it was a light show. I was nearly obsessed with
running my hand across the bottom of every pan that was going into the oven
for a while. Luckily for me, that is the kind of thing I will only do once. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Sunday, July 12, 2020 10:25 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Kitchen bloopers: Re: More books written for the blind

My most embarrassing but instructive kitchen blooper happened when I was in
my first college apartment and involved a paper towel. I learned to keep my
counter and range tops free and clear of everything. The paper towel stuck
to the bottom of a damp cookie sheet and went into the oven with the
cookies. It smelled like smoke in my kitchen but went away as soon as the
oven cooled down. My inspection didn't reveal anything in the oven when I
looked, but again, smoke when I turned it on again. Sighted help revealed
the paper towel which had fallen through the bars of the oven rack to the
bottom of the oven. Fortunately it did not have contact with the electric
element so there were no flames, but it was a very dried out paper towel by
the time it was rescued. 
The only real flames I ever produced were a potholder that got its corner
between the burner and the pot I was working with. I was trying to pop corn
in an aluminum pan with a lid which was really the inside of an old electric
popper, so the kettle bottom was round like a ball. I deserved what I got
for stupidity that time. No harm though, I just put the potholder into a
sink of water. I had to throw the potholder away but there was no damage to
the pot or kitchen. I gave the pot away or maybe just tossed it too. I had
inherited it from a sighted person who had been popping corn in it for
years. I learned there were a few things more risky than I wanted to do the
same as my friends.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 10:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Kitchen bloopers: Re: More books written for the blind

That's all you can do is laugh after it's all said and done.

Oh yes, the chocolate. One day I decided to make a chocolate cake from the
Cooking without Looking book. I was doing really well until the recipe
called for melted butter. I took a plastic dish put the butter in it, and
put it on the stove to melt. Needless to say, I had melted butter and dish
all over the place. This was just after I left home and moved in to my own
appartment. I had just graduated from Ocb, and that's one thing they didn't
teach, is that you can't melt plastic dishes on your stove. (lol)

On 7/11/2020 7:08 PM, WitKnit via Cookinginthe

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Re: [CnD] Help with Measuring small amounts of liquid

[diane.fann7--- via Cookinginthedark]

Syringes are great. I also like the small jar like baby food idea. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Michael Baldwin via Cookinginthedark
Sent: Monday, July 13, 2020 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin 
Subject: Re: [CnD] Help with Measuring small amounts of liquid

Syringes work good for this. They come in different sizes. 

Michael 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Roberta Cook via Cookinginthedark
Sent: Monday, July 13, 2020 12:15 PM
To: cookinginthedark@acbradio.org
Cc: Roberta Cook 
Subject: Re: [CnD] Help with Measuring small amounts of liquid

There are two possible ways: one. Use a eyedropper. To pour some of what you 
need to measure into a jar like a baby jar or some other jar. Then stick your 
measuring spoon into the jar to fill it. Hope that helps.

Sent from my iPhone

> On Jul 13, 2020, at 1:05 PM, meward1954--- via Cookinginthedark 
>  wrote:
> 
> Does anybody besides me have trouble getting small amounts of liquid 
> into a teaspoon or similar measuring spoon?  Does anybody have any 
> suggestions?
> I've been getting by with just guessing, but does anybody have a 
> better idea?  I've tried the thing where you pour over a larger 
> container.  So far, I have wasted a lot of expensive liquids this way, 
> but haven't gotten much more accurate.  Would appreciate any help.
> There's just got to be some magic device out there, hasn't there?
> 
> 
> 
> 
> 
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[CnD] Talking thermometers,

[diane.fann7--- via Cookinginthedark]

Hi, All,

 

I don't have any kind of kitchen thermometer and want to get one. I don't
know how many are available, but, would like to know which one people have
and like.

 

Thanks.

 

Diane



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Re: [CnD] Question about Making Pikelets

[diane.fann7--- via Cookinginthedark]

Hi, Samuel,

What distinguishes pikelets from regular pancakes? What is an induction hob 
skillet?

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 6:05 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Andrew, I don't have an electric frying pan.  I have been wondering 
whether to get an induction hob friendly skillet, would that work?

On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:
> Hi there.
>
> Could you use an electric frypan or skillet?
>
> Cheers
>
> Andrew
>
>
> On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
>> Hello all, I've recently been thinking about making Pikelets, also 
>> known as Scotch Pancakes.  These require using a griddle to make 
>> them. Is there a safer alternative to using a griddle that reduces 
>> the possibility of burning yourself?  Would an induction hob friendly 
>> griddle pan be better?  Thank you.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
> Cookinginthedark mailing list
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> http://acbradio.org/mailman/listinfo/cookinginthedark

--
Regards,

Samuel Wilkins

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Re: [CnD] Question about Making Pikelets

[diane.fann7--- via Cookinginthedark]

When I was young, pancakes were one of my favorite foods. My mother just threw 
stuff in a bowl without measuring and made pancakes. They were definitely not 
light and fluffy, rather, were dense and heavy. Sounds like I might have been 
eating pikelets without knowing it, and loving them. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 1:37 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Diane, a pikelet is different to a regular pancake in several ways.  It's 
also known as a Scottish pancake, and they are much smaller.  They are around 
three to four inches in diameter, and are thicker and heavier than standard 
pancakes.


An induction hob is a hob the transmits heat directly onto the base of a pan, 
which makes it less likely that you'll burn yourself.  Thus, if I had an 
induction hob skillet, I could use it to do light frying much more safely.  I 
use a talking induction hob from Cobolt systems, I don't know if those ones are 
available in the US.  Hope that helps.

On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:
> Hi, Samuel,
>
> What distinguishes pikelets from regular pancakes? What is an induction hob 
> skillet?
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Samuel Wilkins via Cookinginthedark
> Sent: Wednesday, July 15, 2020 6:05 AM
> To: cookinginthedark@acbradio.org
> Cc: Samuel Wilkins 
> Subject: Re: [CnD] Question about Making Pikelets
>
> Hello Andrew, I don't have an electric frying pan.  I have been wondering 
> whether to get an induction hob friendly skillet, would that work?
>
> On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:
>> Hi there.
>>
>> Could you use an electric frypan or skillet?
>>
>> Cheers
>>
>> Andrew
>>
>>
>> On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
>>> Hello all, I've recently been thinking about making Pikelets, also 
>>> known as Scotch Pancakes.  These require using a griddle to make 
>>> them. Is there a safer alternative to using a griddle that reduces 
>>> the possibility of burning yourself?  Would an induction hob 
>>> friendly griddle pan be better?  Thank you.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> --
> Regards,
>
> Samuel Wilkins
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
--
Regards,

Samuel Wilkins

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Re: [CnD] Question about Making Pikelets

[diane.fann7--- via Cookinginthedark]

Thanks, Samuel, That was a good explanation. I searched the topic, and learned 
a lot quickly. There is a lot of easily found information. I saw a video in 
which a chef cooked something and explained the process. Basically, you are 
cooking with more power and heat, and more quickly. You can buy anything from a 
$150 countertop unit, to a full stove for several thousand. I didn't search the 
talking one you mentioned, but, will get to that, just to know. This was fun 
searching and learning.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 5:55 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

The induction cook top uses special pots or pans that allow the heat to be 
directed onto the pan using magnetism.  It is electric, but most of the hob 
around the pan stays cool.  This means you can touch the surface of the top 
without burning yourself.

On 15/07/2020 21:15, meward1954--- via Cookinginthedark wrote:
> Is there a difference between an induction cooktop and any other cooktop?
> All I know about is electric and gas!  There are those electric ones 
> that are completely flat.  I have known blind people to use those, but 
> I have never wanted one in particular.
>
> Thanks.
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Samuel Wilkins via Cookinginthedark
> Sent: Wednesday, July 15, 2020 3:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Samuel Wilkins 
> Subject: Re: [CnD] Question about Making Pikelets
>
> I think they are also called induction cook tops, I don't know if the 
> term hob is a UK one, but my guess it is.
>
> On 15/07/2020 19:56, meward1954--- via Cookinginthedark wrote:
>> We are having a bit of a language issue.  Two peoples separated by a
> common language.
>> It looks to me like an induction hob in the UK is an electric 
>> stovetop
> here in the United States.  Can anybody tell me if this is correct?
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Samuel Wilkins via Cookinginthedark
>> Sent: Wednesday, July 15, 2020 12:37 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Samuel Wilkins 
>> Subject: Re: [CnD] Question about Making Pikelets
>>
>> Hello Diane, a pikelet is different to a regular pancake in several ways.
> It's also known as a Scottish pancake, and they are much smaller.  
> They are around three to four inches in diameter, and are thicker and 
> heavier than standard pancakes.
>>
>> An induction hob is a hob the transmits heat directly onto the base 
>> of a
> pan, which makes it less likely that you'll burn yourself.  Thus, if I 
> had an induction hob skillet, I could use it to do light frying much 
> more safely.  I use a talking induction hob from Cobolt systems, I 
> don't know if those ones are available in the US.  Hope that helps.
>> On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:
>>> Hi, Samuel,
>>>
>>> What distinguishes pikelets from regular pancakes? What is an 
>>> induction
> hob skillet?
>>> Diane
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On 
>>> Behalf Of Samuel Wilkins via Cookinginthedark
>>> Sent: Wednesday, July 15, 2020 6:05 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Samuel Wilkins 
>>> Subject: Re: [CnD] Question about Making Pikelets
>>>
>>> Hello Andrew, I don't have an electric frying pan.  I have been 
>>> wondering
> whether to get an induction hob friendly skillet, would that work?
>>> On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:
>>>> Hi there.
>>>>
>>>> Could you use an electric frypan or skillet?
>>>>
>>>> Cheers
>>>>
>>>> Andrew
>>>>
>>>>
>>>> On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
>>>>> Hello all, I've recently been thinking about making Pikelets, also 
>>>>> known as Scotch Pancakes.  These require using a griddle to make 
>>>>> them. Is there a safer alternative to using a griddle that reduces 
>>>>> the possibility of burning yourself?  Would an induction hob 
>>>>> friendly griddle pan be better?  Thank you.
>>>>> ___
>>>>> Cookinginthedark mailing list
>>>>> Cookinginthedark@acbradio.org
>>>>> http://acbradio.org/mailman/listinfo/coo

Re: [CnD] Question about Making Pikelets

[diane.fann7--- via Cookinginthedark]

Ok, that explains what I read about pans for this type of cooking are made
with a very high iron content. I didn't see the thing about the burner not
coming on. Makes sense. Thanks. Good thing I don't have a bigger kitchen. I
would have to get one just to mess with it. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Wednesday, July 15, 2020 8:14 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Question about Making Pikelets

The induction stove top would be the same thing. It is also an electric
stove with a flat top. With the induction top, you can turn the burner on
but it won't heat up unless there is a pan on it. The trick is that the pan
which is on the burner has to be made of a material that attracts magnets.
The magnetic material itself is part of the burner. If you take a small
handheld magnet and put it against the bottom of the pan you want to use,
you will know the pan will work on the burner if the magnet will stic to the
pan's bottom. I'm afraid if I owned a stove like that I'd need to buy some
pans to go with it. I have a few but not enough. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, July 15, 2020 2:56 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Question about Making Pikelets

We are having a bit of a language issue.  Two peoples separated by a common
language.  

It looks to me like an induction hob in the UK is an electric stovetop here
in the United States.  Can anybody tell me if this is correct?



-Original Message-
From: Cookinginthedark  On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 12:37 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Diane, a pikelet is different to a regular pancake in several ways.
It's also known as a Scottish pancake, and they are much smaller.  They are
around three to four inches in diameter, and are thicker and heavier than
standard pancakes.


An induction hob is a hob the transmits heat directly onto the base of a
pan, which makes it less likely that you'll burn yourself.  Thus, if I had
an induction hob skillet, I could use it to do light frying much more
safely.  I use a talking induction hob from Cobolt systems, I don't know if
those ones are available in the US.  Hope that helps.

On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:
> Hi, Samuel,
>
> What distinguishes pikelets from regular pancakes? What is an 
> induction
hob skillet?
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Samuel Wilkins via Cookinginthedark
> Sent: Wednesday, July 15, 2020 6:05 AM
> To: cookinginthedark@acbradio.org
> Cc: Samuel Wilkins 
> Subject: Re: [CnD] Question about Making Pikelets
>
> Hello Andrew, I don't have an electric frying pan.  I have been 
> wondering
whether to get an induction hob friendly skillet, would that work?
>
> On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:
>> Hi there.
>>
>> Could you use an electric frypan or skillet?
>>
>> Cheers
>>
>> Andrew
>>
>>
>> On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
>>> Hello all, I've recently been thinking about making Pikelets, also 
>>> known as Scotch Pancakes.  These require using a griddle to make 
>>> them. Is there a safer alternative to using a griddle that reduces 
>>> the possibility of burning yourself?  Would an induction hob 
>>> friendly griddle pan be better?  Thank you.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> --
> Regards,
>
> Samuel Wilkins
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
--
Regards,

Samuel Wilkins

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Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

[diane.fann7--- via Cookinginthedark]

I grew up with women who made wonderful biscuits from scratch. Why they ever 
made those canned things, I don't know, but they did. Then, you peeled off the 
lavle and banged the tube on the edge of the counter and it popped open. In 
more recent years, I must have bought a can for some recipe. I started peeling 
off the label, and there was an immediate loud bang. To say I was startled, is 
a gross understatement. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lora Leggett via Cookinginthedark
Sent: Friday, July 31, 2020 4:45 PM
To: cookinginthedark@acbradio.org
Cc: Lora Leggett 
Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

I don’t have trouble most of the time. I’ve gotten a couple thin little cuts 
many years ago.
I can do it on a manual or electric Can opener.
I usually take it all out of the can and put it into a bowl or container so I 
don’t touch those sharp edges and get cut.
I like to slice it up all at once anyway.
The thing that still gives me the willies in the kitchen is opening one of 
those cans of biscuits or rolls that pops.
That bam really startles me and I always ask someone to open it if there is 
anyone around.
It startled me the first time and I just dread that pop, but getting cut a 
little on a can, oh well.  Haha.
Lora and Firefly



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Friday, July 31, 2020 11:53 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

My mother-in-law bought me a little tool for pulling off those keys on cans.
The problem is that I cut myself with them once or twice in the past and I'm 
now deathly afraid of them.  Even though I know what I did wrong back then.
Fear is not rational, which ought to be obvious.  Anyway, I don't know what 
this little thing is called.  

But the cans will open even around the key with a good can opener.  I wouldn't 
try that with an electric one though.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marilyn Pennington via Cookinginthedark
Sent: Friday, July 31, 2020 8:54 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

When I break the key, I just use my electric can opener and open the other end. 
 Hope this helps.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Friday, July 31, 2020 3:49 AM
To: cookinginthedark 
Cc: Dani Pagador 
Subject: [CnD] Is There a Secret to Opening Canned Corned Beef?

Hi, Everyone.
I wanted to make a corned beef and egg omelet for sandwiches and didn't get 
very far with the can. I broke the key and don't know how I'll get it open 
without Sweetheart's help. This is the second time this week. The can strip 
that I managed to remove is wound really tightly around the key, so I don't see 
how it can be removed.

Is there a secret to successfully opening those kinds of cans? I hope so, 
because there are more cans like that in my near future, and I'm not looking 
forward to unsuccesses. Would a regular can opener work?

Frustrated, sad,  and hungry,
Dani
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Re: [CnD] Microwave tuna caserole

[diane.fann7--- via Cookinginthedark]

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:
> You could also use canned salmon instead of the tuna.
>
> I didn't know you could do Mac and Cheese this way.  I am one of those 
> people who thinks that the microwave is for reheating leftovers and 
> warming coffee.
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Deborah Armstrong via Cookinginthedark
> Sent: Saturday, August 1, 2020 1:19 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Armstrong 
> Subject: [CnD] Microwave tuna caserole
>
> My Husband's favorite: I invented this recipe because it uses stuff I 
> can stock up on and I can make it in a half-hour after a busy day or 
> before a busy evening.
>
> For a change, try some of those flavored tuna in packets.
>
> 1 box Kraft macaroni and cheese
> 2 cups hot water
> 1/4 cup hot milk
> ¼ cup butter
> 2 cans about 10 oz tuna packed in water
> 1 pkg highly flavored tuna (2-3 ounces optional)
> 1 can peas
> 1 can Pringles or equivalent amount of chips
>
> Microwave the macaroni in 2 cups water in a greased, covered dish for 
> four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!
>
> Stir in the sauce packet and hot milk. Stir in the optional butter, 
> preferably melted.
>
> Add the drained tuna and stir. Add the drained peas and stir.
>
> Crumble the chips in a zip-lock bag. Sprinkle on top and press down.
>
> Microwave now uncovered, for 4 minutes.
>
> Notes: If you use another brand of boxed mac and cheese such as 
> Cracker barrel, you may need to reduce the liquid, especially if the 
> sauce packet is gel and not powder.
>
> --Debee
>
> ___
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Re: [CnD] Microwave tuna caserole

[diane.fann7--- via Cookinginthedark]

Hi, 

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave. 
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:
> Linda,
>
> I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
> where to look for it. Is all that other stuff you mentioned in pouches like 
> the rice? Thanks.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Linda S. via Cookinginthedark
> Sent: Saturday, August 1, 2020 7:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Microwave tuna caserole
>
> There are so many things you can buy now that can be microwaved. You can buy 
> quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
> pollenta. Amazing, especially on these hot days when you don't want to heat 
> up the house.
>
>
> Linda
>
> On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:
>> You could also use canned salmon instead of the tuna.
>>
>> I didn't know you could do Mac and Cheese this way.  I am one of 
>> those people who thinks that the microwave is for reheating leftovers 
>> and warming coffee.
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Deborah Armstrong via Cookinginthedark
>> Sent: Saturday, August 1, 2020 1:19 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Armstrong 
>> Subject: [CnD] Microwave tuna caserole
>>
>> My Husband's favorite: I invented this recipe because it uses stuff I 
>> can stock up on and I can make it in a half-hour after a busy day or 
>> before a busy evening.
>>
>> For a change, try some of those flavored tuna in packets.
>>
>> 1 box Kraft macaroni and cheese
>> 2 cups hot water
>> 1/4 cup hot milk
>> ¼ cup butter
>> 2 cans about 10 oz tuna packed in water
>> 1 pkg highly flavored tuna (2-3 ounces optional)
>> 1 can peas
>> 1 can Pringles or equivalent amount of chips
>>
>> Microwave the macaroni in 2 cups water in a greased, covered dish for 
>> four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!
>>
>> Stir in the sauce packet and hot milk. Stir in the optional butter, 
>> preferably melted.
>>
>> Add the drained tuna and stir. Add the drained peas and stir.
>>
>> Crumble the chips in a zip-lock bag. Sprinkle on top and press down.
>>
>> Microwave now uncovered, for 4 minutes.
>>
>> Notes: If you use another brand of boxed mac and cheese such as 
>> Cracker barrel, you may need to reduce the liquid, especially if the 
>> sauce packet is gel and not powder.
>>
>> --Debee
>>
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