Hi. I'm brand new here.
I have so little experience cooking but am to the point where I really need
to be trying to get better in the kitchen.
I do have a question.
I'm trying to make a pork roast in the crock pot. This will be a pork
shoulder with some carrots and potatoes and such. The thing
Actually the place was La Canasta and I think they specialized in Carne
Machaca. We better get off this thread because it is making me homesick,
hungry and off topic for this list (grin).
-Original Message-
From: cookinginthedark-boun...@acbradio.org
I remember when they first opened in 1973. They started the fire and were
just getting ready to make burgers when they realized there was smoke
filling the place because they forgot to open the damper. The Tempee fire
department thought all of those stores in that time the group of stores was
on
I would agree with you. The one on 32nd street and Van Burren was the
original. Bill Johnson died in a plane crash in the early 60's. There were
rumors of a mob hit on his plane but I wouldn't swear to it.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
I don't see why they can't be used in the crock pot. You may, however,
have to adjust some of the liquid etc.
Perhaps someone who is more familiar with that cooking method could
help you more than I can.
Sherri
On 1/10/13, Teresa Mullen teresamulle...@gmail.com wrote:
Can these recipes be
I'm sorry I don't know what to tell you.
I know that they still make caramels, I used to buy them and they were
made by Kraft. And someone at church and I were just talking about
them the other week because they were in a recipe which she made.
I'm wondering if they are a seasonal thing and are
Hi Tom,
Good for you, trying to build your skills.
I would say that trimming the fat just gets rid of a lot of grease/fat
in the finished meal.
You are probably able to tell by feel/or sight, where there is fat on
the outer surface of the roast. Just take a knife and cut the fat away
as much as
I don't think they are seasonal. We found a bag at Wal-Mart just yesterday and
were able to make these brownies. They were quite good, especially warm and
topped with some ice cream, but I think the caramels overwhelmed the brownie
flavor a bit. That's just me though.
On Jan 11, 2013, at 9:12
Probably because it was in Tempe and I lived on the west side of Phoenix,
but I've never been there.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, January 11,
Recipes For Today:
Dollywood Presents Tennessee Mountain Home Cooking:
Vegetables And Fruits
Turnip Greens
6 cups water
5 pounds greens with turnips
1/2 pound salt pork
2 teaspoons bacon drippings
Wash greens. Discard any bruised ones. Tear into pieces. Peel and slice
turnips. Cut pork into
Excuse me, but may I ask what all of this restaurant discussion has to do
with the recipe for smoked pork enchiladas? How about at least changing the
subject line, so that those of us who don't live in Arizona don't have to
read things we're not interested in!
-Original Message-
From:
RECIPE: CAJUN CHICKEN
INGREDIENTS:
2 boneless skinless chicken breasts (thawed)
1 Teaspoon your favorite prepared Cajun seasoning
1 Tbsp. Skim milk
non-fat cooking spray
* lemon wedge, red pepper slices, fresh parsley for
garnish
DIRECTIONS:
Preheat oven to 375 degrees. Rinse chicken and
Hi, Tom,
As Penny said, now, meat arrives at the market already trimmed. A little fat
will help to keep the meat moist. If you take all the fat away your cooked
meat will be tough and dry. So, cook it as directed, and when the juices cool,
if you then find there is too much fat on top, by
Does anyone know a good way for a blind person to spread peanut butter?
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Hi Troy
My name is Teresa, and when it comes to spreading peanut butter I use a
spoon
And yes, you'll get peanut butter on your fingers! Lol
I tried using a knife, but I get it all over myself.
Maybe I'm sure there are people on here that will help you
But that is what I do.
Good luck
Teresa
Excuse me, but you don't have to be from QArizona to understand the smoked
pork thang! Lol
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening
Sent: Friday, January 11, 2013 8:35 AM
To:
Oh my, I can't see me ever doing that one! Haha, but I would love to eat it!
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Thursday, January 10, 2013 9:41 PM
To:
Hello Tom
Welcome to the list, my name is Teresa, I'm from Arizona,
I have done a roast in the crock pot, and leaving the fat makes the meat
moist to me.
When it is ready, then you can probally remove some of the fat.
When cooking it I have found that it does make a lot of grease ! lol
And maybe
I was going to ask the same thing,
And does the mice mart carry them?
I used to have one myself, don't know what happened to it.
Got lost probally moving so much! Lol
Teresa
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On
Mine is metal. It's great for flipping burgers and such. I have a plastic
double spatula that connects at the handles, but can come apart.
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy
Sent: Friday,
I know the last time my parents were in there they complained to management.
Even their coffee is terrible. Tastes more like water than coffee. Oh, and
there's no more saw dust on the floor. I liked the saw dust. Anyway, before
we get in trouble, we had better talk about this through emails right?
Tereesa,
I do exactly the same thing and then once it's off the spoon it spread it
even better with my fingers.
Susan
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen
Sent: Friday, January 11, 2013
Hi all,
It is fun to remenise about Phoenix and the good old days but maybre it
should be done off list. I am guilty too but we better move it on.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton
Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing
it without vision can be aggravating. Do any of you get aggravated in the
kitchen? I put a beef stew on to cook all day in the slow cooker. It's a
cold day here in Phoenix and a great day to smell beef stew all day long.
Lol, I do the exact same thing! With the fingers and the fun part is licking
them off!!! Lol
Especially when it comes to making a sandwich,
I at times have a hard time with mustard
I put enough on the bread, then use my finger to spread it around. lol
-Original Message-
From:
I agree, it does get frustrating, especially when people move stuff on you!
Lol
And they think that they are helping you by doing that! Lol
It has been 10 yrs. For me losing my vision.
I still feel that I'm getting used to the idea of losing my vision if I can
say that?I get dinged for saying that
Thank you, Walter, that really was my point. As I see it, you have some
options: either change the subject lines so others of us can delete
messages we don't need to read, continue the discussion off list, or provide
airfare for all of the rest of us to fly to Arizona and then take us out to
Ah, yes, it's one of those days! I have them, too! Luckily, tomorrow is
another day!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton
Sent: Friday, January 11, 2013 4:58 PM
To:
And you also could have asked in a far nicer way, unless the fact that I am
using a screen reader is what gave me the wrong impression of your
complaint. If this is the case, I apologize. Otherwise, you owe one, I
think. Thanks.
---
Shepherds are the best beasts, but Labs are a close
Hi all I will be unsubscribing from this list with this email and
resubscrib in with the other one. Hugs
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Hi, oh yes, one day I was going to heat up what I thought was some left
over pasta and I picked up the plate from the fridge and put it in the
microwave and heated it. Well, heated chocolate cream puffs are not good.
My X was not happy with me!
Actually, she didn't, but it was a friend of hers...I'll talk to
hertommorrow and find out...If I know Carol, it' prob involved a
piping
bag...Actually, I've used a zip lock for a piping bag, you just have
to be very careful to only snip off a tiny bit off the
corner...learned that one the hard
Geri and everybody,
I think we all have them, frustrations that is. But you had three in a row
so it will hopefully be smooth sailing for a while. (smile)
Not to get us off on horror stories here, Once years ago, I had this glass
casserole dish that I liked. Can't remember the brand. I
What does aggravate me is how much time it takes me to do some tasks in the
kitchen. I feel that it should not take so long. However, if it tastes
good in the end, that's what counts to me.
Concerning your description of your day in the kitchen, though, it sounds
like you should have stayed
Hmm. Isn't that what fingers are for? (grin)
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Teresa Mullen teresamulle...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, January 11, 2013 5:00 PM
Subject: Re: [CnD] spreading peanut
You didn't check to find out what was on the plate?? Oops.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: John Kolwick john2...@suddenlink.net
To: cookinginthedark@acbradio.org
Sent: Friday, January 11, 2013 8:39 PM
Subject: Re: [CnD]
Now that you mention it, I only recall seeing the wrapped caramels around
fall. I can remember buying them as a kid, by the scoopfuls out of the candy
bins at the grocery store. Maybe ask the produce department about that
because that's where I usually see them, near the apples.
Jeri
Walmart. Of course, Walmart would have them. Or Winco. Do the rest of you
have a Winco? They sell Candies and things like that in bulk.
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall
Sent: Friday,
Dollywood? The...Dollywood? More recipes from Dollywood please.
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
loves2tl...@aol.com
Sent: Friday, January 11, 2013 8:34 AM
To: cookinginthedark@acbradio.org
Hi Troy.
I use a butter knife. I get a good amount on the knife then start in the
middle of the bread going in a circular motion. Then, I just sort of go from
corner to corner. If it's thicker on one side than the other, so be it.
Smile. Good luck.
Jeri
-Original Message-
From:
I don't have trouble with peanut butter, but I do have trouble spreading
jelly. Where you use a spoon for the peanut butter, I use a spoon for the
jelly. It's hard to get jelly to stay on a butter knife! I use a spoon to
scoop it out, then I use my knife or yes, even a fork, to spread it around.
You can say that. I'm going on 26 years since I lost my vision and I'm still
frustrated. I'm adapted yes, but some things are hard. Anyway, yes the one
that gets me is when I'm cooking with my husband, my sweet husband, and he
stirs something that I have on the stove and moves the darn handle of
Hi Deb. You're right, tomorrow is another day. Even the best of cooks have
off days right? At least the stew came out good, and there's no use crying
over spilled apple juice. Smile.
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
Hi Vicki. Oh man, now that's a rough day if I do say so myself!
I too had a bit of a learning experience when my son was just three months
old. I had made a large pot of Navy beans and ham in the crock pot. Well,
when cleaning up the mess after dinner, I wiped the counter around the crock
pot and
Hehehe Charles, your so funny! I know what you mean though about taking a
while to do something. My husband gets in there and whips up this fancy
shmancy gormay type meal in no time flat. Me, hah! Takes hours! Oh well,
like you said it is yummy in the end. I wish I could be like one of the
chefs
I don't know about you all, but I've noticed that the price of beef stew
meat already nicely cut into perfect little bite size pieces, is absolutely
out of reason in price. We found a nice Chuck steak and I cut it into not so
perfect pieces myself. Smile. Here's my beef stew recipe, right out of
Oo, that's a scary one. I'm blocking on mine at the moment, but I know I've
had those, too. Like you, I've learned I do better when I take my time and
remember to check things. When I rush around and try to do too many things
at once, I make mistakes.
-Original Message-
From:
Oh man, days like that all of the time!...My son is ADHD, so he tends
to set things down, just about anywhere, so needless to say, on my bad
days, I usually knock over a cup of chocolate milk and put my hand in
last night's cereal before I realize that I should go somewhere and
sit
Don't waste peanut butter! After it has been spread, before you wash the
knife, carefully lick it clean. (very! ornery! grin!)
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Jeri Milton jjmil...@cox.net
To: cookinginthedark@acbradio.org
As you are using Microsoft Outlook, I'm not sure if this will work, but give
it a try:
As you are reading an Email, press the key combination of insert and the
space bar. Then tab past the OK button. If you find the General tab, right
arrow to the Details tab and tab once. Now you should
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