Re: [CnD] microwave eggs
That may work for not scorching fingers, but it doesn't prevent spilling if you move your hand when you're pouring. That's why I pour in the sink, liquid indicator or not. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Carol Ashland via Cookinginthedark Sent: Sunday, May 31, 2020 12:36 AM To: david pearson via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] microwave eggs Get a liguid censor from Speak To Me. It is a little gadget that you put on the edge of the cup, and it beeps when the liquid reaches the prongs. No more scorched fingers. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 5:42 PM, david pearson via Cookinginthedark wrote: > > Put your finger in the cup where you want the liquid to stop. You will > know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, > >Pamela Fairchild via Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you can work with a > >teacher to help you learn some of these things after the quarantine > >is lifted. > >It sounds like people around you are trying to teach you what they > >can. When you have questions about how to do something, you can ask, > >and people will tell you what they do, if they can describe it in > >words. I am not a coffee drinker so don't pour hot liquids into cups. > >> > Pamela Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: > >Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in assisted living because I > >need ot be for th etime being right now they are on quarantine cuz of > >the virus, and most of al I have never lived in an apartment on my > >own > > mainly I know basic cooking but I am neverous when it comes > >to poruing hot water etc. But I am leraning that here. I have a > >thermous that I use to pour coffee in. > > and as a matter of fact, I > >know this is not anactual cooking topic, but i want to be able to > >hold the cup with one hand up to the thurmus and pour it into the > >thurmus cup.. > >Is there a way to do that for a blind person? I am 40, and I was not > >born blind but was blind dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark > >wrote: >> Leigh, We can probably help you learn more about cooking if > >we knew what you had to cook with and if you have storage space in a > >refrigerator or a kitchen to work with. It would also be helpful to > >know if you are new to blindness, and your age range, and what sorts > >of things you want to cook for yourself. Most of us here either like > >to collect recipes or do cooking in our own homes. We collect recipes > >that interest us whether we can cook them now or at a later date. If > >you are a beginner cook with truly no experience, you need a teacher > >to come teach you basic safety techniques and get you started. >> >> > >Pamela Fairchild >> >> >> -Original > >Message- >> From: > >Cookinginthedark On Behalf Of Leigh via Cookinginthedark >> Sent: > >Saturday, May 30, 2020 > >12:36 PM >> To: cookinginthedark@acbradio.org >> > >Cc: Leigh >> Subject: > >Re: [CnD] microwave eggs >> >> Hi there Pamela. >> >> I am > >interested in cooking. > >however, I am in a place where they cook meals. > >Can someoneemail me off list, I would like to talk about the methods > >of cooking for a blind person. >> >> send me email >> >> > >dreamsparkl...@aol.com >> >> kindest regards, >> >> >> Leigh >> >> On > >5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark > >wrote: >>> As those of you know who purchase new microwave ovens, no > >model works >>> exactly like any other. You have to tweak your loved > >recipes to fit >>> each new oven. >>> >>> I tried something new and > >it worked perfectly. >>> >>> I have a set of four silicone cups > >designed to make mug cakes, which >>> are ok, but >>> >>> These > >silicone mugs have just become my new best friends. I dug them >>> > >out of the cupboard to make perpetual
Re: [CnD] microwave eggs
I have been married twice, once to completely sighted man and he was actually very good with my blindness. He showed me things, and let me learn how to do things and didn't try to shelter / be over protective of me. He passed away and I am now married again to a blind person who I find is not as comfortable with his blindness as me I tease him a lot and tell him he's not good at being blind I think he still tries to use what little site he has left where as I have none but I will say it comes in handy when crossing streets because he can see lighted intersections when there is no audible traffic signal. As for me I go by traffic patterns and it may take me a while but I would rather stand there for a bit and wait than be hit by a car As for cooking, my late husband was a chef and taught me a lot of the recipes he knew and I use them to this day much to the delight of my new husband! Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager 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: Saturday, May 30, 2020 8:52 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] microwave eggs My second sighted "husband" wanted me to not use my finger when I poured liquids. But, when I could not stop pouring when he told me to stop, I spilled quite a bit of liquid on the table, and then he yelled at me. Hey, man, I am totally blind and hearing impaired, and I cannot know when to stop pouring without my finger in the glass or bowl. I told him ahead what to expect when living with a blind person. I would get irritated when he would tell me to stop when I reached a wall. Some people think they know better than we do. Well, when I left that relationship 23 years ago, I decided I've had it and will never be in a relationship with a fully sighted man again. Another reason is I cannot deal with insane jealousy and not being trusted. Marie On Sat, May 30, 2020 at 5:43 PM david pearson via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Put your finger in the cup where you want the liquid to stop. You will > know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, > >Pamela Fairchild via Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you can work with a > >teacher to help you learn some of these things after the quarantine > >is lifted. > >It sounds like people around you are trying to teach you what they > >can. When you have questions about how to do something, you can ask, > >and people will tell you what they do, if they can describe it in > >words. I am not a coffee drinker so don't pour hot liquids into cups. > >> > Pamela Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: > >Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in assisted living because I > >need ot be for th etime being right now they are on quarantine cuz of > >the virus, and most of al I have never lived in an apartment on my > >own > > mainly I know basic cooking but I am neverous when it comes > >to poruing hot water etc. But I am leraning that here. I have a > >thermous that I use to pour coffee in. > > and as a matter of fact, I > >know this is not anactual cooking topic, but i want to be able to > >hold the cup with one hand up to the thurmus and pour it into the > >thurmus cup.. > >Is there a way to do that for a blind person? I am 40, and I was not > >born blind but was blind dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark > >wrote: >> Leigh, We can probably help you learn more about cooking if > >we knew what you had to cook with and if you have storage space in a > >refrigerator or a kitchen to work with. It would also be helpful to > >know if you are new to blindness, and your age range, and what sorts > >of things you want to cook for yourself. Most of us here either like > >to collect recipes or do cooking in our own homes. We collec
Re: [CnD] microwave eggs
Where did you get those silicone cups? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 6:45 AM, Pamela Fairchild via Cookinginthedark wrote: > > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit each new > oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which are ok, > but > > These silicone mugs have just become my new best friends. I dug them out of > the cupboard to make perpetual muffins for breakfast. As my one muffin was > cooking, lightning struck in the form of an idea. Why not poach an egg in > this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and scrambled, > but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to stop > cooking. > > I removed the muffin cup from the microwave, replaced it with the egg cup, > covered it with a folded paper towel, set it to defrost and pressed 1, this > is the shortest defrost setting on the Panasonic, then pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what was > left of its water, into a bowl with a small pat of butter on the bottom, > added an appropriate amount of salt and pepper, and enjoyed the egg with my > muffin, which being sort of large, I cooked for 2 presses of the 30 second > cook time setting. I just pressed that button twice then pressed the start > button. By the time the egg was cooked the muffin was cool enough to cut and > add butter to, although I didnt add the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I adapt my > recipe from an old book, The Art of Microwave Cooking by Thelma Pressman. > The cooking times need adapting because they are for 800 watt microwave > ovens. But in this recipe I adapt almost everything, depending on what I > have in the house. The good part is that the recipe is very forgiving, and > lasts as long as you need it to in the refrigerator so you can cook a few > each day instead of all at once, and they work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the shelf, > such as bran-flakes or All-bran. The downside is that if you overindulge > they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kelloggs all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as shredded > wheat, if you dont need more action, or cinnamon life if you do. Raisin > bran is a good choice if you want to stick with a bran choice. Honestly, > almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes depending on > what needs to be used. Choices I have used equally well, powdered buttermilk > with the appropriate amount of water, regular milk, almond milk, sour milk, > sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I > would not hesitate to substitute lemonade or orange juice either. In any > case, if I want a bit more flavor or pungency, I add lemon or lime juice to > the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just melt a > stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of > chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed > nuts. I often extend this to a cup and a half and add sunflower seeds and > chopped peanuts to the mix, or whatever I feel like. I have added chocolate > chips and skipped the nuts and seeds altogether. I almost always add the > fruit in addition to the nuts. This time it was two snack packs of craisins > and 2 little boxes of raisins. > > 1 cup sugar > > ½ cup brown sugar > > 1 tablespoon baking soda > > 1 teaspoon baking powder > > 1 teaspoon salt > > 2 and ½ cups flour, I usually use whole wheat. > > > > Instructions: > > In large bowl, combine cereals with boiling water and let stand 5 minutes. > Since I also sometimes add as much as 2 extra cups of cereal, I generally > add extra water to compensate. You want the cereal to resemble pudding by > the time you mix it all up and stir it around. The longer it sits the more > of the water absorbs into it. I dont hesitate to dump in 2 cups of boiling > water. > > Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir this > in while the water is still hot and stir it well so it combines with all the > cereal evenly. > > Combine all other ingredients into another
Re: [CnD] microwave eggs
Get a liguid censor from Speak To Me. It is a little gadget that you put on the edge of the cup, and it beeps when the liquid reaches the prongs. No more scorched fingers. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 5:42 PM, david pearson via Cookinginthedark wrote: > > Put your finger in the cup where you want the > liquid to stop. You will know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh > >On 5/30/2020 2:40 PM, Pamela Fairchild via > >Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you > >can work with a teacher to help you learn some > >of these things after the quarantine is lifted. > >It sounds like people around you are trying to > >teach you what they can. When you have questions > >about how to do something, you can ask, and > >people will tell you what they do, if they can > >describe it in words. I am not a coffee drinker > >so don't pour hot liquids into cups. > > Pamela > >Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via > >Cookinginthedark > Sent: Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in > >assisted living because I need ot be for th > >etime being right now they are on quarantine cuz > >of the virus, and most of al I have never lived > >in an apartment on my own > > mainly I know > >basic cooking but I am neverous when it comes to > >poruing hot water etc. But I am leraning that > >here. I have a thermous that I use to pour > >coffee in. > > and as a matter of fact, I know > >this is not anactual cooking topic, but i want > >to be able to hold the cup with one hand up to > >the thurmus and pour it into the thurmus cup.. > >Is there a way to do that for a blind person? I > >am 40, and I was not born blind but was blind > >dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild > >via Cookinginthedark wrote: >> Leigh, We can > >probably help you learn more about cooking if we > >knew what you had to cook with and if you have > >storage space in a refrigerator or a kitchen to > >work with. It would also be helpful to know if > >you are new to blindness, and your age range, > >and what sorts of things you want to cook for > >yourself. Most of us here either like to collect > >recipes or do cooking in our own homes. We > >collect recipes that interest us whether we can > >cook them now or at a later date. If you are a > >beginner cook with truly no experience, you need > >a teacher to come teach you basic safety > >techniques and get you started. >> >> Pamela > >Fairchild >> >> >> > >-Original Message- >> From: > >Cookinginthedark On Behalf Of Leigh via > >Cookinginthedark >> Sent: Saturday, May 30, 2020 > >12:36 PM >> To: cookinginthedark@acbradio.org >> > >Cc: Leigh >> Subject: > >Re: [CnD] microwave eggs >> >> Hi there > >Pamela. >> >> I am interested in cooking. > >however, I am in a place where they cook meals. > >Can someoneemail me off list, I would like to > >talk about the methods of cooking for a blind > >person. >> >> send me email >> >> > >dreamsparkl...@aol.com >> >> kindest > >regards, >> >> >> Leigh >> >> On 5/30/2020 9:45 > >AM, Pamela Fairchild via Cookinginthedark > >wrote: >>> As those of you know who purchase new > >microwave ovens, no model works >>> exactly like > >any other. You have to tweak your loved recipes > >to fit >>> each new oven. >>> >>> I tried > >something new and it worked perfectly. >>> >>> I > >have a set of four silicone cups designed to > >make mug cakes, which >>> are ok, but >>> >>> > >These silicone mugs have just become my > >new best friends. I dug them >>> out of the > >cupboard to make perpetual muffins for > >breakfast. As my >>> one muffin was cooking, > >lightning struck in the form of an idea. Why >>> > >not poach an egg in this other cup? >>> >>> I > >cracked my egg into the cup, no oiling o
Re: [CnD] microwave eggs
Thank you again. I have done what has been suggested, and I find it does work. God bless Leigh > On May 30, 2020, at 8:42 PM, david pearson via Cookinginthedark > wrote: > > Put your finger in the cup where you want the liquid to stop. You will know > when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: >> Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, Pamela >> Fairchild via Cookinginthedark wrote: > I don't know how to help you learn >> to pour hot liquids. I hope you can work with a teacher to help you learn >> some of these things after the quarantine is lifted. It sounds like people >> around you are trying to teach you what they can. When you have questions >> about how to do something, you can ask, and people will tell you what they >> do, if they can describe it in words. I am not a coffee drinker so don't >> pour hot liquids into cups. > > Pamela Fairchild > >> > > -Original Message- > From: >> Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: Saturday, >> May 30, 2020 2:03 PM > To: cookinginthedark@acbradio.org > Cc: Leigh >> > Subject: Re: [CnD] microwave eggs > > yes I am in >> assisted living because I need ot be for th etime being right now they are >> on quarantine cuz of the virus, and most of al I have never lived in an >> apartment on my own > > mainly I know basic cooking but I am neverous when >> it comes to poruing hot water etc. But I am leraning that here. I have a >> thermous that I use to pour coffee in. > > and as a matter of fact, I know >> this is not anactual cooking topic, but i want to be able to hold the cup >> with one hand up to the thurmus and pour it into the thurmus cup.. Is there >> a way to do that for a blind person? I am 40, and I was not born blind but >> was blind dew to too much oxygen. god bless but > > > Leigh > > On 5/30/2020 >> 1:19 PM, Pamela Fairchild via Cookinginthedark wrote: >> Leigh, We can >> probably help you learn more about cooking if we knew what you had to cook >> with and if you have storage space in a refrigerator or a kitchen to work >> with. It would also be helpful to know if you are new to blindness, and your >> age range, and what sorts of things you want to cook for yourself. Most of >> us here either like to collect recipes or do cooking in our own homes. We >> collect recipes that interest us whether we can cook them now or at a later >> date. If you are a beginner cook with truly no experience, you need a >> teacher to come teach you basic safety techniques and get you started. >> >> >> Pamela Fairchild >> >> >> -Original >> Message- >> From: Cookinginthedark On Behalf Of Leigh via >> Cookinginthedark >> Sent: Saturday, May 30, 2020 12:36 PM >> To: >> cookinginthedark@acbradio.org >> Cc: Leigh >> >> Subject: Re: [CnD] microwave eggs >> >>Hi there Pamela. >> >> I am >> interested in cooking. however, I am in a place where they cook meals. Can >> someoneemail me off list, I would like to talk about the methods of cooking >> for a blind person. >> >> send me email >> >> dreamsparkl...@aol.com >> >> >> kindest regards, >> >> >> Leigh >> >> On 5/30/2020 9:45 AM, Pamela Fairchild >> via Cookinginthedark wrote: >>> As those of you know who purchase new >> microwave ovens, no model works >>> exactly like any other. You have to >> tweak your loved recipes to fit >>> each new oven. >>> >>> I tried something >> new and it worked perfectly. >>> >>> I have a set of four silicone cups >> designed to make mug cakes, which >>> are ok, but … >>> >>> These silicone >> mugs have just become my new best friends. I dug them >>> out of the >> cupboard to make perpetual muffins for breakfast. As my >>> one muffin was >> cooking, lightning struck in the form of an idea. Why >>> not poach an egg >> in this other cup? >>> >>> I cracked my egg into the cup, no oiling of cup >> was necessary. >>> >>> I pricked the yolk with a fork, not so much that it >> deformed and >>> scrambled, but enough to release the pressure inside while >> cooking. >>> >>> I put a soup spoon full of water on top, and waited for the >> muffin to >>> stop cooking. >>> >>> I removed the muffin cup from the >
Re: [CnD] microwave eggs
My second sighted "husband" wanted me to not use my finger when I poured liquids. But, when I could not stop pouring when he told me to stop, I spilled quite a bit of liquid on the table, and then he yelled at me. Hey, man, I am totally blind and hearing impaired, and I cannot know when to stop pouring without my finger in the glass or bowl. I told him ahead what to expect when living with a blind person. I would get irritated when he would tell me to stop when I reached a wall. Some people think they know better than we do. Well, when I left that relationship 23 years ago, I decided I've had it and will never be in a relationship with a fully sighted man again. Another reason is I cannot deal with insane jealousy and not being trusted. Marie On Sat, May 30, 2020 at 5:43 PM david pearson via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Put your finger in the cup where you want the > liquid to stop. You will know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh > >On 5/30/2020 2:40 PM, Pamela Fairchild via > >Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you > >can work with a teacher to help you learn some > >of these things after the quarantine is lifted. > >It sounds like people around you are trying to > >teach you what they can. When you have questions > >about how to do something, you can ask, and > >people will tell you what they do, if they can > >describe it in words. I am not a coffee drinker > >so don't pour hot liquids into cups. > > Pamela > >Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via > >Cookinginthedark > Sent: Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in > >assisted living because I need ot be for th > >etime being right now they are on quarantine cuz > >of the virus, and most of al I have never lived > >in an apartment on my own > > mainly I know > >basic cooking but I am neverous when it comes to > >poruing hot water etc. But I am leraning that > >here. I have a thermous that I use to pour > >coffee in. > > and as a matter of fact, I know > >this is not anactual cooking topic, but i want > >to be able to hold the cup with one hand up to > >the thurmus and pour it into the thurmus cup.. > >Is there a way to do that for a blind person? I > >am 40, and I was not born blind but was blind > >dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild > >via Cookinginthedark wrote: >> Leigh, We can > >probably help you learn more about cooking if we > >knew what you had to cook with and if you have > >storage space in a refrigerator or a kitchen to > >work with. It would also be helpful to know if > >you are new to blindness, and your age range, > >and what sorts of things you want to cook for > >yourself. Most of us here either like to collect > >recipes or do cooking in our own homes. We > >collect recipes that interest us whether we can > >cook them now or at a later date. If you are a > >beginner cook with truly no experience, you need > >a teacher to come teach you basic safety > >techniques and get you started. >> >> Pamela > >Fairchild >> >> >> > >-Original Message- >> From: > >Cookinginthedark On Behalf Of Leigh via > >Cookinginthedark >> Sent: Saturday, May 30, 2020 > >12:36 PM >> To: cookinginthedark@acbradio.org >> > >Cc: Leigh >> Subject: > >Re: [CnD] microwave eggs >> >>Hi there > >Pamela. >> >> I am interested in cooking. > >however, I am in a place where they cook meals. > >Can someoneemail me off list, I would like to > >talk about the methods of cooking for a blind > >person. >> >> send me email >> >> > >dreamsparkl...@aol.com >> >> kindest > >regards, >> >> >> Leigh >> >> On 5/30/2020 9:45 > >AM, Pamela Fairchild via Cookinginthedark > >wrote: >>> As those of you know who purchase new > >microwave ovens, no model works >>> exactly like > >any other. You have to tweak your loved recipes > >to fit >>> each new oven. >>> >>> I tried > >something new and it worked perfectly. >>> >>> I > >have a set of four silicone cups desig
Re: [CnD] microwave eggs
Put your finger in the cup where you want the liquid to stop. You will know when you hit that spot. At 07:00 PM 5/30/2020, you wrote: Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, Pamela Fairchild via Cookinginthedark wrote: > I don't know how to help you learn to pour hot liquids. I hope you can work with a teacher to help you learn some of these things after the quarantine is lifted. It sounds like people around you are trying to teach you what they can. When you have questions about how to do something, you can ask, and people will tell you what they do, if they can describe it in words. I am not a coffee drinker so don't pour hot liquids into cups. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: Saturday, May 30, 2020 2:03 PM > To: cookinginthedark@acbradio.org > Cc: Leigh > Subject: Re: [CnD] microwave eggs > > yes I am in assisted living because I need ot be for th etime being right now they are on quarantine cuz of the virus, and most of al I have never lived in an apartment on my own > > mainly I know basic cooking but I am neverous when it comes to poruing hot water etc. But I am leraning that here. I have a thermous that I use to pour coffee in. > > and as a matter of fact, I know this is not anactual cooking topic, but i want to be able to hold the cup with one hand up to the thurmus and pour it into the thurmus cup.. Is there a way to do that for a blind person? I am 40, and I was not born blind but was blind dew to too much oxygen. god bless but > > > Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark wrote: >> Leigh, We can probably help you learn more about cooking if we knew what you had to cook with and if you have storage space in a refrigerator or a kitchen to work with. It would also be helpful to know if you are new to blindness, and your age range, and what sorts of things you want to cook for yourself. Most of us here either like to collect recipes or do cooking in our own homes. We collect recipes that interest us whether we can cook them now or at a later date. If you are a beginner cook with truly no experience, you need a teacher to come teach you basic safety techniques and get you started. >> >> Pamela Fairchild >> >> >> -Original Message- >> From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark >> Sent: Saturday, May 30, 2020 12:36 PM >> To: cookinginthedark@acbradio.org >> Cc: Leigh >> Subject: Re: [CnD] microwave eggs >> >>Hi there Pamela. >> >> I am interested in cooking. however, I am in a place where they cook meals. Can someoneemail me off list, I would like to talk about the methods of cooking for a blind person. >> >> send me email >> >> dreamsparkl...@aol.com >> >> kindest regards, >> >> >> Leigh >> >> On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: >>> As those of you know who purchase new microwave ovens, no model works >>> exactly like any other. You have to tweak your loved recipes to fit >>> each new oven. >>> >>> I tried something new and it worked perfectly. >>> >>> I have a set of four silicone cups designed to make mug cakes, which >>> are ok, but >>> >>> These silicone mugs have just become my new best friends. I dug them >>> out of the cupboard to make perpetual muffins for breakfast. As my >>> one muffin was cooking, lightning struck in the form of an idea. Why >>> not poach an egg in this other cup? >>> >>> I cracked my egg into the cup, no oiling of cup was necessary. >>> >>> I pricked the yolk with a fork, not so much that it deformed and >>> scrambled, but enough to release the pressure inside while cooking. >>> >>> I put a soup spoon full of water on top, and waited for the muffin to >>> stop cooking. >>> >>> I removed the muffin cup from the microwave, replaced it with the egg >>> cup, covered it with a folded paper towel, set it to defrost and >>> pressed 1, this is the shortest defrost setting on the Panasonic, then pressed start. >>> >>> When it finished, the egg was cooked perfectly. I dumped it with what >>> was left of its water, into a bowl with a small pat of butter on the >>> bottom, added an appropriate amount of salt and pepper, and enjoyed >>> the egg with my muffin, which being sort of large, I cooked for 2 >>> presses of the 30 second cook time setting. I just pressed that >
Re: [CnD] microwave eggs
Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, Pamela Fairchild via Cookinginthedark wrote: I don't know how to help you learn to pour hot liquids. I hope you can work with a teacher to help you learn some of these things after the quarantine is lifted. It sounds like people around you are trying to teach you what they can. When you have questions about how to do something, you can ask, and people will tell you what they do, if they can describe it in words. I am not a coffee drinker so don't pour hot liquids into cups. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Saturday, May 30, 2020 2:03 PM To: cookinginthedark@acbradio.org Cc: Leigh Subject: Re: [CnD] microwave eggs yes I am in assisted living because I need ot be for th etime being right now they are on quarantine cuz of the virus, and most of al I have never lived in an apartment on my own mainly I know basic cooking but I am neverous when it comes to poruing hot water etc. But I am leraning that here. I have a thermous that I use to pour coffee in. and as a matter of fact, I know this is not anactual cooking topic, but i want to be able to hold the cup with one hand up to the thurmus and pour it into the thurmus cup.. Is there a way to do that for a blind person? I am 40, and I was not born blind but was blind dew to too much oxygen. god bless but Leigh On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark wrote: Leigh, We can probably help you learn more about cooking if we knew what you had to cook with and if you have storage space in a refrigerator or a kitchen to work with. It would also be helpful to know if you are new to blindness, and your age range, and what sorts of things you want to cook for yourself. Most of us here either like to collect recipes or do cooking in our own homes. We collect recipes that interest us whether we can cook them now or at a later date. If you are a beginner cook with truly no experience, you need a teacher to come teach you basic safety techniques and get you started. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Saturday, May 30, 2020 12:36 PM To: cookinginthedark@acbradio.org Cc: Leigh Subject: Re: [CnD] microwave eggs Hi there Pamela. I am interested in cooking. however, I am in a place where they cook meals. Can someoneemail me off list, I would like to talk about the methods of cooking for a blind person. send me email dreamsparkl...@aol.com kindest regards, Leigh On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: As those of you know who purchase new microwave ovens, no model works exactly like any other. You have to tweak your loved recipes to fit each new oven. I tried something new and it worked perfectly. I have a set of four silicone cups designed to make mug cakes, which are ok, but … These silicone mugs have just become my new best friends. I dug them out of the cupboard to make perpetual muffins for breakfast. As my one muffin was cooking, lightning struck in the form of an idea. Why not poach an egg in this other cup? I cracked my egg into the cup, no oiling of cup was necessary. I pricked the yolk with a fork, not so much that it deformed and scrambled, but enough to release the pressure inside while cooking. I put a soup spoon full of water on top, and waited for the muffin to stop cooking. I removed the muffin cup from the microwave, replaced it with the egg cup, covered it with a folded paper towel, set it to defrost and pressed 1, this is the shortest defrost setting on the Panasonic, then pressed start. When it finished, the egg was cooked perfectly. I dumped it with what was left of its water, into a bowl with a small pat of butter on the bottom, added an appropriate amount of salt and pepper, and enjoyed the egg with my muffin, which being sort of large, I cooked for 2 presses of the 30 second cook time setting. I just pressed that button twice then pressed the start button. By the time the egg was cooked the muffin was cool enough to cut and add butter to, although I didn’t add the butter this time but ate it plain. Perpetual muffins are good enough to eat without anything else. I adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma Pressman. The cooking times need adapting because they are for 800 watt microwave ovens. But in this recipe I adapt almost everything, depending on what I have in the house. The good part is that the recipe is very forgiving, and lasts as long as you need it to in the refrigerator so you can cook a few each day instead of all at once, and they work well cooked in the microwave. They are bran muffins, using only ready-to-eat bran cereals off the shelf, such as bran-flakes or All-bran. The downside is that if you overindulge they act as a laxative. Perpetual Muffins The dough lasts up to 6
Re: [CnD] microwave eggs
Pamela, Would you please repost the Perpetual Muffins recipe? I somehow deleted it. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, May 30, 2020 12:20 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] microwave eggs Anything with a good seal would be good to use. I put mine in the largest cool whip container because that was what I could find in my container cupboard quickly. Where, oh where did you find a silicone omelet pan? That is awesome! I want one. Who knew I would ever catch a case of omelet pan envy? I started to write, I hope it isn't viral, but right now that might not be so funny. Smiling anyway. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Saturday, May 30, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] microwave eggs Pamela, I love using Silicone to make eggs in my microwave. It's not as new or powerful as yours, but it does a great job. I have a silicone omelet maker that works beautifully. Thanks for the muffin recipe. What type of container do you use to store the batter? It would need a good seal to trap moisture and keep things fresh. I was thinking of using something like a large Lock n' Lock bowl. Lisa On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote: > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit > each new oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which > are ok, but … > > These silicone mugs have just become my new best friends. I dug them > out of the cupboard to make perpetual muffins for breakfast. As my one > muffin was cooking, lightning struck in the form of an idea. Why not > poach an egg in this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and > scrambled, but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to > stop cooking. > > I removed the muffin cup from the microwave, replaced it with the egg > cup, covered it with a folded paper towel, set it to defrost and > pressed 1, this is the shortest defrost setting on the Panasonic, then > pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what > was left of its water, into a bowl with a small pat of butter on the > bottom, added an appropriate amount of salt and pepper, and enjoyed > the egg with my muffin, which being sort of large, I cooked for 2 > presses of the 30 second cook time setting. I just pressed that button > twice then pressed the start button. By the time the egg was cooked > the muffin was cool enough to cut and add butter to, although I didn’t add > the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I > adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma > Pressman. > The cooking times need adapting because they are for 800 watt > microwave ovens. But in this recipe I adapt almost everything, > depending on what I have in the house. The good part is that the > recipe is very forgiving, and lasts as long as you need it to in the > refrigerator so you can cook a few each day instead of all at once, and they > work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the > shelf, such as bran-flakes or All-bran. The downside is that if you > overindulge they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kellogg’s all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as > shredded wheat, if you don’t need more action, or cinnamon life if you > do. Raisin bran is a good choice if you want to stick with a bran > choice. Honestly, almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes > depending on what needs to be used. Choices I have used equally well, > powdered buttermilk with the appropriate amount of water, regular > milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or > fruit flavored, and powdered milk. I would not hesitate to substitute > lemonade or orange juice either.
Re: [CnD] microwave eggs
I don't know how to help you learn to pour hot liquids. I hope you can work with a teacher to help you learn some of these things after the quarantine is lifted. It sounds like people around you are trying to teach you what they can. When you have questions about how to do something, you can ask, and people will tell you what they do, if they can describe it in words. I am not a coffee drinker so don't pour hot liquids into cups. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Saturday, May 30, 2020 2:03 PM To: cookinginthedark@acbradio.org Cc: Leigh Subject: Re: [CnD] microwave eggs yes I am in assisted living because I need ot be for th etime being right now they are on quarantine cuz of the virus, and most of al I have never lived in an apartment on my own mainly I know basic cooking but I am neverous when it comes to poruing hot water etc. But I am leraning that here. I have a thermous that I use to pour coffee in. and as a matter of fact, I know this is not anactual cooking topic, but i want to be able to hold the cup with one hand up to the thurmus and pour it into the thurmus cup.. Is there a way to do that for a blind person? I am 40, and I was not born blind but was blind dew to too much oxygen. god bless but Leigh On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark wrote: > Leigh, We can probably help you learn more about cooking if we knew what you > had to cook with and if you have storage space in a refrigerator or a kitchen > to work with. It would also be helpful to know if you are new to blindness, > and your age range, and what sorts of things you want to cook for yourself. > Most of us here either like to collect recipes or do cooking in our own > homes. We collect recipes that interest us whether we can cook them now or at > a later date. If you are a beginner cook with truly no experience, you need a > teacher to come teach you basic safety techniques and get you started. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: Saturday, May 30, 2020 12:36 PM > To: cookinginthedark@acbradio.org > Cc: Leigh > Subject: Re: [CnD] microwave eggs > > Hi there Pamela. > > I am interested in cooking. however, I am in a place where they cook meals. > Can someoneemail me off list, I would like to talk about the methods of > cooking for a blind person. > > send me email > > dreamsparkl...@aol.com > > kindest regards, > > > Leigh > > On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: >> As those of you know who purchase new microwave ovens, no model works >> exactly like any other. You have to tweak your loved recipes to fit >> each new oven. >> >> I tried something new and it worked perfectly. >> >> I have a set of four silicone cups designed to make mug cakes, which >> are ok, but … >> >> These silicone mugs have just become my new best friends. I dug them >> out of the cupboard to make perpetual muffins for breakfast. As my >> one muffin was cooking, lightning struck in the form of an idea. Why >> not poach an egg in this other cup? >> >> I cracked my egg into the cup, no oiling of cup was necessary. >> >> I pricked the yolk with a fork, not so much that it deformed and >> scrambled, but enough to release the pressure inside while cooking. >> >> I put a soup spoon full of water on top, and waited for the muffin to >> stop cooking. >> >> I removed the muffin cup from the microwave, replaced it with the egg >> cup, covered it with a folded paper towel, set it to defrost and >> pressed 1, this is the shortest defrost setting on the Panasonic, then >> pressed start. >> >> When it finished, the egg was cooked perfectly. I dumped it with what >> was left of its water, into a bowl with a small pat of butter on the >> bottom, added an appropriate amount of salt and pepper, and enjoyed >> the egg with my muffin, which being sort of large, I cooked for 2 >> presses of the 30 second cook time setting. I just pressed that >> button twice then pressed the start button. By the time the egg was >> cooked the muffin was cool enough to cut and add butter to, although I >> didn’t add the butter this time but ate it plain. >> Perpetual muffins are good enough to eat without anything else. I >> adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma >> Pressman. >> The cooking times need adapting because they are for 800 watt >> microwave ovens. But in this recipe I adapt almost everything, >> depending on what I have in the ho
Re: [CnD] microwave eggs
yes I am in assisted living because I need ot be for th etime being right now they are on quarantine cuz of the virus, and most of al I have never lived in an apartment on my own mainly I know basic cooking but I am neverous when it comes to poruing hot water etc. But I am leraning that here. I have a thermous that I use to pour coffee in. and as a matter of fact, I know this is not anactual cooking topic, but i want to be able to hold the cup with one hand up to the thurmus and pour it into the thurmus cup.. Is there a way to do that for a blind person? I am 40, and I was not born blind but was blind dew to too much oxygen. god bless but Leigh On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark wrote: Leigh, We can probably help you learn more about cooking if we knew what you had to cook with and if you have storage space in a refrigerator or a kitchen to work with. It would also be helpful to know if you are new to blindness, and your age range, and what sorts of things you want to cook for yourself. Most of us here either like to collect recipes or do cooking in our own homes. We collect recipes that interest us whether we can cook them now or at a later date. If you are a beginner cook with truly no experience, you need a teacher to come teach you basic safety techniques and get you started. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Saturday, May 30, 2020 12:36 PM To: cookinginthedark@acbradio.org Cc: Leigh Subject: Re: [CnD] microwave eggs Hi there Pamela. I am interested in cooking. however, I am in a place where they cook meals. Can someoneemail me off list, I would like to talk about the methods of cooking for a blind person. send me email dreamsparkl...@aol.com kindest regards, Leigh On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: As those of you know who purchase new microwave ovens, no model works exactly like any other. You have to tweak your loved recipes to fit each new oven. I tried something new and it worked perfectly. I have a set of four silicone cups designed to make mug cakes, which are ok, but … These silicone mugs have just become my new best friends. I dug them out of the cupboard to make perpetual muffins for breakfast. As my one muffin was cooking, lightning struck in the form of an idea. Why not poach an egg in this other cup? I cracked my egg into the cup, no oiling of cup was necessary. I pricked the yolk with a fork, not so much that it deformed and scrambled, but enough to release the pressure inside while cooking. I put a soup spoon full of water on top, and waited for the muffin to stop cooking. I removed the muffin cup from the microwave, replaced it with the egg cup, covered it with a folded paper towel, set it to defrost and pressed 1, this is the shortest defrost setting on the Panasonic, then pressed start. When it finished, the egg was cooked perfectly. I dumped it with what was left of its water, into a bowl with a small pat of butter on the bottom, added an appropriate amount of salt and pepper, and enjoyed the egg with my muffin, which being sort of large, I cooked for 2 presses of the 30 second cook time setting. I just pressed that button twice then pressed the start button. By the time the egg was cooked the muffin was cool enough to cut and add butter to, although I didn’t add the butter this time but ate it plain. Perpetual muffins are good enough to eat without anything else. I adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma Pressman. The cooking times need adapting because they are for 800 watt microwave ovens. But in this recipe I adapt almost everything, depending on what I have in the house. The good part is that the recipe is very forgiving, and lasts as long as you need it to in the refrigerator so you can cook a few each day instead of all at once, and they work well cooked in the microwave. They are bran muffins, using only ready-to-eat bran cereals off the shelf, such as bran-flakes or All-bran. The downside is that if you overindulge they act as a laxative. Perpetual Muffins The dough lasts up to 6 weeks in the refrigerator. 2 cups Kellogg’s all-bran cereal 1 cup Post 100 percent bran, I have not been able to find this for years. Substitute any other bran cereal you have, or other choices such as shredded wheat, if you don’t need more action, or cinnamon life if you do. Raisin bran is a good choice if you want to stick with a bran choice. Honestly, almost anything you like will do. 1 cup boiling water 2 eggs, beaten 2 cups buttermilk, I substitute other things for this sometimes depending on what needs to be used. Choices I have used equally well, powdered buttermilk with the appropriate amount of water, regular milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I would not hesitate to substitute lemonade
Re: [CnD] microwave eggs
Leigh, We can probably help you learn more about cooking if we knew what you had to cook with and if you have storage space in a refrigerator or a kitchen to work with. It would also be helpful to know if you are new to blindness, and your age range, and what sorts of things you want to cook for yourself. Most of us here either like to collect recipes or do cooking in our own homes. We collect recipes that interest us whether we can cook them now or at a later date. If you are a beginner cook with truly no experience, you need a teacher to come teach you basic safety techniques and get you started. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Saturday, May 30, 2020 12:36 PM To: cookinginthedark@acbradio.org Cc: Leigh Subject: Re: [CnD] microwave eggs Hi there Pamela. I am interested in cooking. however, I am in a place where they cook meals. Can someoneemail me off list, I would like to talk about the methods of cooking for a blind person. send me email dreamsparkl...@aol.com kindest regards, Leigh On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit > each new oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which > are ok, but … > > These silicone mugs have just become my new best friends. I dug them > out of the cupboard to make perpetual muffins for breakfast. As my one > muffin was cooking, lightning struck in the form of an idea. Why not > poach an egg in this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and > scrambled, but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to > stop cooking. > > I removed the muffin cup from the microwave, replaced it with the egg > cup, covered it with a folded paper towel, set it to defrost and > pressed 1, this is the shortest defrost setting on the Panasonic, then > pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what > was left of its water, into a bowl with a small pat of butter on the > bottom, added an appropriate amount of salt and pepper, and enjoyed > the egg with my muffin, which being sort of large, I cooked for 2 > presses of the 30 second cook time setting. I just pressed that button > twice then pressed the start button. By the time the egg was cooked > the muffin was cool enough to cut and add butter to, although I didn’t add > the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I > adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma > Pressman. > The cooking times need adapting because they are for 800 watt > microwave ovens. But in this recipe I adapt almost everything, > depending on what I have in the house. The good part is that the > recipe is very forgiving, and lasts as long as you need it to in the > refrigerator so you can cook a few each day instead of all at once, and they > work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the > shelf, such as bran-flakes or All-bran. The downside is that if you > overindulge they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kellogg’s all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as > shredded wheat, if you don’t need more action, or cinnamon life if you > do. Raisin bran is a good choice if you want to stick with a bran > choice. Honestly, almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes > depending on what needs to be used. Choices I have used equally well, > powdered buttermilk with the appropriate amount of water, regular > milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or > fruit flavored, and powdered milk. I would not hesitate to substitute > lemonade or orange juice either. In any case, if I want a bit more > flavor or pungency, I add lemon or lime juice to the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just > melt a stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup > of chopped nut
Re: [CnD] microwave eggs
LOL not viral, at least I hope not. I believe the Blind Mice Mart sells them, but if not, I got mine at Target. If they don't have it, there's always Amazon. On 5/30/2020 11:19 AM, Pamela Fairchild via Cookinginthedark wrote: Anything with a good seal would be good to use. I put mine in the largest cool whip container because that was what I could find in my container cupboard quickly. Where, oh where did you find a silicone omelet pan? That is awesome! I want one. Who knew I would ever catch a case of omelet pan envy? I started to write, I hope it isn't viral, but right now that might not be so funny. Smiling anyway. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Saturday, May 30, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] microwave eggs Pamela, I love using Silicone to make eggs in my microwave. It's not as new or powerful as yours, but it does a great job. I have a silicone omelet maker that works beautifully. Thanks for the muffin recipe. What type of container do you use to store the batter? It would need a good seal to trap moisture and keep things fresh. I was thinking of using something like a large Lock n' Lock bowl. Lisa On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote: As those of you know who purchase new microwave ovens, no model works exactly like any other. You have to tweak your loved recipes to fit each new oven. I tried something new and it worked perfectly. I have a set of four silicone cups designed to make mug cakes, which are ok, but … These silicone mugs have just become my new best friends. I dug them out of the cupboard to make perpetual muffins for breakfast. As my one muffin was cooking, lightning struck in the form of an idea. Why not poach an egg in this other cup? I cracked my egg into the cup, no oiling of cup was necessary. I pricked the yolk with a fork, not so much that it deformed and scrambled, but enough to release the pressure inside while cooking. I put a soup spoon full of water on top, and waited for the muffin to stop cooking. I removed the muffin cup from the microwave, replaced it with the egg cup, covered it with a folded paper towel, set it to defrost and pressed 1, this is the shortest defrost setting on the Panasonic, then pressed start. When it finished, the egg was cooked perfectly. I dumped it with what was left of its water, into a bowl with a small pat of butter on the bottom, added an appropriate amount of salt and pepper, and enjoyed the egg with my muffin, which being sort of large, I cooked for 2 presses of the 30 second cook time setting. I just pressed that button twice then pressed the start button. By the time the egg was cooked the muffin was cool enough to cut and add butter to, although I didn’t add the butter this time but ate it plain. Perpetual muffins are good enough to eat without anything else. I adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma Pressman. The cooking times need adapting because they are for 800 watt microwave ovens. But in this recipe I adapt almost everything, depending on what I have in the house. The good part is that the recipe is very forgiving, and lasts as long as you need it to in the refrigerator so you can cook a few each day instead of all at once, and they work well cooked in the microwave. They are bran muffins, using only ready-to-eat bran cereals off the shelf, such as bran-flakes or All-bran. The downside is that if you overindulge they act as a laxative. Perpetual Muffins The dough lasts up to 6 weeks in the refrigerator. 2 cups Kellogg’s all-bran cereal 1 cup Post 100 percent bran, I have not been able to find this for years. Substitute any other bran cereal you have, or other choices such as shredded wheat, if you don’t need more action, or cinnamon life if you do. Raisin bran is a good choice if you want to stick with a bran choice. Honestly, almost anything you like will do. 1 cup boiling water 2 eggs, beaten 2 cups buttermilk, I substitute other things for this sometimes depending on what needs to be used. Choices I have used equally well, powdered buttermilk with the appropriate amount of water, regular milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I would not hesitate to substitute lemonade or orange juice either. In any case, if I want a bit more flavor or pungency, I add lemon or lime juice to the plain milk product. ½ cup salad oil, I have substituted olive oil, but most often just melt a stick of butter and toss that in. 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed nuts. I often extend this to a cup and a half and add sunflower seeds and chopped peanuts to the mix, or whatever I feel like. I have added chocolate chips
Re: [CnD] microwave eggs
Hi there Pamela. I am interested in cooking. however, I am in a place where they cook meals. Can someoneemail me off list, I would like to talk about the methods of cooking for a blind person. send me email dreamsparkl...@aol.com kindest regards, Leigh On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: As those of you know who purchase new microwave ovens, no model works exactly like any other. You have to tweak your loved recipes to fit each new oven. I tried something new and it worked perfectly. I have a set of four silicone cups designed to make mug cakes, which are ok, but … These silicone mugs have just become my new best friends. I dug them out of the cupboard to make perpetual muffins for breakfast. As my one muffin was cooking, lightning struck in the form of an idea. Why not poach an egg in this other cup? I cracked my egg into the cup, no oiling of cup was necessary. I pricked the yolk with a fork, not so much that it deformed and scrambled, but enough to release the pressure inside while cooking. I put a soup spoon full of water on top, and waited for the muffin to stop cooking. I removed the muffin cup from the microwave, replaced it with the egg cup, covered it with a folded paper towel, set it to defrost and pressed 1, this is the shortest defrost setting on the Panasonic, then pressed start. When it finished, the egg was cooked perfectly. I dumped it with what was left of its water, into a bowl with a small pat of butter on the bottom, added an appropriate amount of salt and pepper, and enjoyed the egg with my muffin, which being sort of large, I cooked for 2 presses of the 30 second cook time setting. I just pressed that button twice then pressed the start button. By the time the egg was cooked the muffin was cool enough to cut and add butter to, although I didn’t add the butter this time but ate it plain. Perpetual muffins are good enough to eat without anything else. I adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma Pressman. The cooking times need adapting because they are for 800 watt microwave ovens. But in this recipe I adapt almost everything, depending on what I have in the house. The good part is that the recipe is very forgiving, and lasts as long as you need it to in the refrigerator so you can cook a few each day instead of all at once, and they work well cooked in the microwave. They are bran muffins, using only ready-to-eat bran cereals off the shelf, such as bran-flakes or All-bran. The downside is that if you overindulge they act as a laxative. Perpetual Muffins The dough lasts up to 6 weeks in the refrigerator. 2 cups Kellogg’s all-bran cereal 1 cup Post 100 percent bran, I have not been able to find this for years. Substitute any other bran cereal you have, or other choices such as shredded wheat, if you don’t need more action, or cinnamon life if you do. Raisin bran is a good choice if you want to stick with a bran choice. Honestly, almost anything you like will do. 1 cup boiling water 2 eggs, beaten 2 cups buttermilk, I substitute other things for this sometimes depending on what needs to be used. Choices I have used equally well, powdered buttermilk with the appropriate amount of water, regular milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I would not hesitate to substitute lemonade or orange juice either. In any case, if I want a bit more flavor or pungency, I add lemon or lime juice to the plain milk product. ½ cup salad oil, I have substituted olive oil, but most often just melt a stick of butter and toss that in. 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed nuts. I often extend this to a cup and a half and add sunflower seeds and chopped peanuts to the mix, or whatever I feel like. I have added chocolate chips and skipped the nuts and seeds altogether. I almost always add the fruit in addition to the nuts. This time it was two snack packs of craisins and 2 little boxes of raisins. 1 cup sugar ½ cup brown sugar 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 and ½ cups flour, I usually use whole wheat. Instructions: In large bowl, combine cereals with boiling water and let stand 5 minutes. Since I also sometimes add as much as 2 extra cups of cereal, I generally add extra water to compensate. You want the cereal to resemble pudding by the time you mix it all up and stir it around. The longer it sits the more of the water absorbs into it. I don’t hesitate to dump in 2 cups of boiling water. Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir this in while the water is still hot and stir it well so it combines with all the cereal evenly. Combine all other ingredients into another bowl, mix well and spoon into bran batter a little at a time until it is all combined and mixed. Pour
Re: [CnD] microwave eggs
Anything with a good seal would be good to use. I put mine in the largest cool whip container because that was what I could find in my container cupboard quickly. Where, oh where did you find a silicone omelet pan? That is awesome! I want one. Who knew I would ever catch a case of omelet pan envy? I started to write, I hope it isn't viral, but right now that might not be so funny. Smiling anyway. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Saturday, May 30, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] microwave eggs Pamela, I love using Silicone to make eggs in my microwave. It's not as new or powerful as yours, but it does a great job. I have a silicone omelet maker that works beautifully. Thanks for the muffin recipe. What type of container do you use to store the batter? It would need a good seal to trap moisture and keep things fresh. I was thinking of using something like a large Lock n' Lock bowl. Lisa On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote: > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit > each new oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which > are ok, but … > > These silicone mugs have just become my new best friends. I dug them > out of the cupboard to make perpetual muffins for breakfast. As my one > muffin was cooking, lightning struck in the form of an idea. Why not > poach an egg in this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and > scrambled, but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to > stop cooking. > > I removed the muffin cup from the microwave, replaced it with the egg > cup, covered it with a folded paper towel, set it to defrost and > pressed 1, this is the shortest defrost setting on the Panasonic, then > pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what > was left of its water, into a bowl with a small pat of butter on the > bottom, added an appropriate amount of salt and pepper, and enjoyed > the egg with my muffin, which being sort of large, I cooked for 2 > presses of the 30 second cook time setting. I just pressed that button > twice then pressed the start button. By the time the egg was cooked > the muffin was cool enough to cut and add butter to, although I didn’t add > the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I > adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma > Pressman. > The cooking times need adapting because they are for 800 watt > microwave ovens. But in this recipe I adapt almost everything, > depending on what I have in the house. The good part is that the > recipe is very forgiving, and lasts as long as you need it to in the > refrigerator so you can cook a few each day instead of all at once, and they > work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the > shelf, such as bran-flakes or All-bran. The downside is that if you > overindulge they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kellogg’s all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as > shredded wheat, if you don’t need more action, or cinnamon life if you > do. Raisin bran is a good choice if you want to stick with a bran > choice. Honestly, almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes > depending on what needs to be used. Choices I have used equally well, > powdered buttermilk with the appropriate amount of water, regular > milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or > fruit flavored, and powdered milk. I would not hesitate to substitute > lemonade or orange juice either. In any case, if I want a bit more > flavor or pungency, I add lemon or lime juice to the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just > melt a stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup > of chopped nuts, usually walnuts but sometimes pecans, an
Re: [CnD] microwave eggs
Pamela, I love using Silicone to make eggs in my microwave. It's not as new or powerful as yours, but it does a great job. I have a silicone omelet maker that works beautifully. Thanks for the muffin recipe. What type of container do you use to store the batter? It would need a good seal to trap moisture and keep things fresh. I was thinking of using something like a large Lock n' Lock bowl. Lisa On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote: As those of you know who purchase new microwave ovens, no model works exactly like any other. You have to tweak your loved recipes to fit each new oven. I tried something new and it worked perfectly. I have a set of four silicone cups designed to make mug cakes, which are ok, but … These silicone mugs have just become my new best friends. I dug them out of the cupboard to make perpetual muffins for breakfast. As my one muffin was cooking, lightning struck in the form of an idea. Why not poach an egg in this other cup? I cracked my egg into the cup, no oiling of cup was necessary. I pricked the yolk with a fork, not so much that it deformed and scrambled, but enough to release the pressure inside while cooking. I put a soup spoon full of water on top, and waited for the muffin to stop cooking. I removed the muffin cup from the microwave, replaced it with the egg cup, covered it with a folded paper towel, set it to defrost and pressed 1, this is the shortest defrost setting on the Panasonic, then pressed start. When it finished, the egg was cooked perfectly. I dumped it with what was left of its water, into a bowl with a small pat of butter on the bottom, added an appropriate amount of salt and pepper, and enjoyed the egg with my muffin, which being sort of large, I cooked for 2 presses of the 30 second cook time setting. I just pressed that button twice then pressed the start button. By the time the egg was cooked the muffin was cool enough to cut and add butter to, although I didn’t add the butter this time but ate it plain. Perpetual muffins are good enough to eat without anything else. I adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma Pressman. The cooking times need adapting because they are for 800 watt microwave ovens. But in this recipe I adapt almost everything, depending on what I have in the house. The good part is that the recipe is very forgiving, and lasts as long as you need it to in the refrigerator so you can cook a few each day instead of all at once, and they work well cooked in the microwave. They are bran muffins, using only ready-to-eat bran cereals off the shelf, such as bran-flakes or All-bran. The downside is that if you overindulge they act as a laxative. Perpetual Muffins The dough lasts up to 6 weeks in the refrigerator. 2 cups Kellogg’s all-bran cereal 1 cup Post 100 percent bran, I have not been able to find this for years. Substitute any other bran cereal you have, or other choices such as shredded wheat, if you don’t need more action, or cinnamon life if you do. Raisin bran is a good choice if you want to stick with a bran choice. Honestly, almost anything you like will do. 1 cup boiling water 2 eggs, beaten 2 cups buttermilk, I substitute other things for this sometimes depending on what needs to be used. Choices I have used equally well, powdered buttermilk with the appropriate amount of water, regular milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I would not hesitate to substitute lemonade or orange juice either. In any case, if I want a bit more flavor or pungency, I add lemon or lime juice to the plain milk product. ½ cup salad oil, I have substituted olive oil, but most often just melt a stick of butter and toss that in. 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed nuts. I often extend this to a cup and a half and add sunflower seeds and chopped peanuts to the mix, or whatever I feel like. I have added chocolate chips and skipped the nuts and seeds altogether. I almost always add the fruit in addition to the nuts. This time it was two snack packs of craisins and 2 little boxes of raisins. 1 cup sugar ½ cup brown sugar 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 and ½ cups flour, I usually use whole wheat. Instructions: In large bowl, combine cereals with boiling water and let stand 5 minutes. Since I also sometimes add as much as 2 extra cups of cereal, I generally add extra water to compensate. You want the cereal to resemble pudding by the time you mix it all up and stir it around. The longer it sits the more of the water absorbs into it. I don’t hesitate to dump in 2 cups of boiling water. Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir this in while the water is still hot and stir it well so it combines with all the cereal
