So one of these may not be tremendously helpful to someone with no usable
vision.
-Original Message-
From: Nicole Massey [mailto:ny...@gypsyheir.com]
Sent: Wednesday, July 09, 2014 5:20 PM
To: cookinginthedark@acbradio.org; 'Debbra Piening'
Subject: RE: [CnD] Butcher glove
Another question: are they flexible? Can you feel anything through them?
Okay, sorry, that was two questions!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Wednesday, July 09, 2014 5:07
e first stop is very thin...
I use it for potato chips...
Hope this helps.
Dale
>How do you get in touch with Dale to ask him to give you
>instructions on how to use a product?
>
>Sent from my iPhone
>
> > On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark
I would just call the number for Blind Mice Mega Mall.
-Original Message-
From: Shirley Baker [mailto:shirleyba...@comcast.net]
Sent: Wednesday, July 09, 2014 12:38 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Re: [CnD] Question About Using the Mandoline
How do
Nice to have you back, Becky. That recipe looks really good!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of rebecca manners via Cookinginthedark
Sent: Wednesday, July 09, 2014 11:17 AM
To: cookinginthedark@acbradio.org
Subject: [CnD]
I cut myself with mine a few months ago also. I've gone back to using it,
but I'm a lot more cautious now, especially with keeping fingers tucked so
as not to come too close to the blade. I can't figure out how to use the
finger guard. I'm going to have to call Dale one of these days for some
in
Nicole, do you also have the recipe that uses vanilla pudding? That sounds
intriguing, too.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Monday, June 23, 2014 10:40 PM
To: cookinginthedark@ac
Usually, I buy the large packages of bologna and divide them
up into serving-sized bags for freezing. That way I can keep what I need in
the refrigerator and the rest will last considerably longer.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@
Same here; I wrote Steve yesterday and he says it's just slow and that he
hasn't received much either. It is odd, though.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kerry Friddell
Sent: Tuesday, May 13, 2014 8:16 AM
To: cookingi
Hi, Teresa, I haven't heard of this restaurant, but it sounds like something
worth looking into. It occurs to me that you might start by asking them if
they sell the dressing. If they don't, perhaps they can tell you if it's in
stores or if they plan to make it available somehow. I think sometime
That's essentially what I do also. I use standard measuring cups without
markings and they worked just fine.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Wednesday, May 07, 2014 5:57 PM
To: cookinginthedark@acbra
I'm glad to see that someone else is wondering about things, too!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kerry Friddell
Sent: Tuesday, May 06, 2014 7:50 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] test
Please disreguar
This recipe reminds me that I've been looking for a long time for a good
recipe for coconut cake. Does anyone have one? Thanks.
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of o...@rogers.com
Sent: Wednesday, April 23, 2014 3:0
Actually, it was quite good with the cream of celery soup, but if I remember
correctly, this was a green bean casserole, not tuna. Everyone was trying
to guess what was in it
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Teresa Mulle
I think I would want to melt the cheese also. By the way, what did you
substitute for the mushroom soup? I once opened a can of celery soup by
mistake and somehow didn't notice it until the casserole was made. What a
surprise!
-Original Message-
From: Cookinginthedark [mailto:cookingint
Yes, indeed, and strawberries with kirsch, well, how can you beat that?
Maybe if we start using summer recipes, the weather will take the hint!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Colleen
Sent: Wednesday, February 26, 2014 2
loud and clear.
Sent from my iPhone
> On Feb 26, 2014, at 3:07 PM, "Debbra Piening"
wrote:
>
> I've been having email problems and just wanted to send out a test to make
> sure everything is working rig
I've been having email problems and just wanted to send out a test to make
sure everything is working right again. No need to reply.
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Not a bad idea!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Wednesday, February 26, 2014 12:23 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Cooking with Wine question
You sound like a fellow I knew in the old da
Years ago there used to be something like that, but I haven't seen it around
for a while. There's something for Dale to look for!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Sunday, February 09, 2014 11:47 PM
To
I've had Bunn coffeemakers for years and if I were to get a single-cup unit,
I'd probably get the Bunn. I suspect that plastic taste will go away in
time.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Terra Syslo
Sent: Friday, Februa
Let us know what you come up with. I'm curious also.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RGarrison
Sent: Sunday, February 02, 2014 1:18 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] deep frying, and deep fryers
A
Is there some reason why these requests for books are going through the list
for everyone to have to read rather than to the email address given for
them? Everyone doesn't need to know who is ordering. I was under the
impression this was to be done off list.
_
I've wondered that also; otherwise, there wouldn't be any reason not to use
the real thing!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Thursday, January 09, 2014 3:55 PM
To: cookinginthedark@acbradio.org
Subject
Yes, I like this, too. I can get Cool Whip, but I like the idea of making
my own.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Andrew Niven
Sent: Thursday, January 09, 2014 2:45 PM
To: cookinginthedark@acbradio.org; Kathy Brandt
S
I have a party to attend this week and am in need of hot appetizer
suggestions, something a bit festive but which I can put together relatively
quickly. Thanks so much!
Deb
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http:/
This looks really good, like something that just might get me to try
Brussels sprouts again!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead
Sent: Friday, December 06, 2013 3:43 PM
To: cooking-in-the-dark
Subject: [CnD]
Have you tried using regular chocolate chips or only the minis?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski
Sent: Monday, December 02, 2013 2:31 PM
To: cookinginthedark@acbradio.org; darwa...@comcast.net
Subject:
t for mushrooms.
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Debbra Piening
> Sent: Monday, November 18, 2013 10:07 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Egg Slicer
>
> I just received the egg sl
I just received the egg slicer from Blind Mice Mega Mall. I have other egg
slicers, but with the three inserts, this looks especially versatile. I
have a feeling I'll get a lot of use out of this product.
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I automatically delete messages without subject lines.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Wednesday, October 30, 2013 12:52 AM
To: COOKING IN THE DARK
Subject: [CnD] reminder
I've seen posts with no su
Maybe what it means is eight chicken breast halves to make up the four whole
chicken breasts.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, October 25, 2013 11:30 AM
To: cookinginthedark@acbradio.org
Subj
Mine is also set to "some" and I've had no difficulty. I'm sorry, I don't
remember Jaws 8 well enough to be able to think of anything else. I suppose
you might try calling Freedom Scientific if no one here has any further
suggestions..
-Original Message-
From: Cookinginthedark [mailto:co
That's strange, I use Jaws; it read the message just fine.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Benjamin Olson
Sent: Thursday, October 24, 2013 10:01 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] butter
Nicole, pl
You might try just substituting another cereal.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Wendy Williams
Sent: Wednesday, October 23, 2013 1:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] texas cow chips
I want to omi
Behalf Of Debbra Piening
> Sent: Monday, October 21, 2013 1:23 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Pork chops.
>
> At what point would you add the rice and veggies?
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@ac
At what point would you add the rice and veggies?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Nicole Massey
Sent: Monday, October 21, 2013 12:54 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.
In a similar reci
It would probably depend on what oven temperature you used also.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Saturday, October 19, 2013 10:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Ranch Chicken
top of the caramel.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening
Sent: Friday, October 18, 2013 3:49 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] suggestions for using caramel pieces in cookies?
Are you
.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening
Sent: Friday, October 18, 2013 12:29 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] suggestions for using caramel pieces in cookies?
I'm just curious, how did you get
I'm just curious, how did you get them into the middle? Did you divide the
batter?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Becky Griffith
Sent: Friday, October 18, 2013 2:24 PM
To: cookinginthedark@acbradio.org
Subject: Re: [Cn
So does anyone have any relatively follproof techniques for igniting the
bourbon in this recipe?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of ajackson...@att.net
Sent: Tuesday, October 08, 2013 11:09 AM
To: cookinginthedark@acbradio.
Yes, that's the way I'm reading it as well. I'd love to try this; I just
wish I felt better about igniting things for presentation!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of ajackson...@att.net
Sent: Tuesday, October 08, 2013 11:
urbon pumpkin pecan pie
If that is the case, am I supposed to read every other lowercase t as
Tablespoons?
On Oct 8, 2013, at 10:03 AM, Debbra Piening wrote:
This recipe actually contains 1/4 cup plus 3 tablespoons bourbon. The 1/4 cup
is divided.
-Original Message-
From: Cookinginth
This recipe actually contains 1/4 cup plus 3 tablespoons bourbon. The 1/4 cup
is divided.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Benjamin Olson
Sent: Tuesday, October 08, 2013 9:29 AM
To: cookinginthedark@acbradio.org
Subjec
No, just quiet.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of williams4...@bellsouth.net
Sent: Tuesday, September 24, 2013 2:05 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] The list
Sent from my iPhoneIs the list down? Haven
As I remember, there are different sizes for those mitts. You may be able
to exchange for a size that would better fit your hand.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of sayegh.m...@gmail.com
Sent: Sunday, September 22, 2013 9:
As I remember, there are a couple of sizes for thos mitts. Maybe you could
exchange for a different size that would fit your hand better. Call Dale!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy
Sent: Sunday, September 22, 201
I'm confused; isn't that the recipe Lisa reposted?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of williams4...@bellsouth.net
Sent: Wednesday, September 18, 2013 9:18 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request fo
I doubt that the list is down. I think it's just quiet today.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of williams4...@bellsouth.net
Sent: Wednesday, September 04, 2013 1:25 PM
To: cookinginthedark@acbradio.org
Cc: cookinginthedark
-boun...@acbradio.org] On
Behalf Of Debbra Piening
Sent: Wednesday, August 28, 2013 3:38 PM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] Query About Fresh Pineapple
I seem to remember that QVC at one time had something for cutting a
pineapple. I kept forgetting to buy it,
I seem to remember that QVC at one time had something for cutting a
pineapple. I kept forgetting to buy it, though, so I can't tell you how
well it works. I also don't know for sure that they still have them, but
that might be worth a try.
-Original Message-
From: Cookinginthedark [mailt
Sorry for the resend; just thought I'd improve my subject line.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Debbra Piening
Sent: Wednesday, May 22, 2013 11:07 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Ice Cream
This sounds interesting. Is 2/3 cup the correct amount for the heavy cream?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Wendy Williams
Sent: Wednesday, May 22, 2013 10:46 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] How
I'm seeing 1/2 cup butter or shortening listed in the ingredients, as well
as1/4 cup milk or water. I suspect he substituted coffee for the milk or
water. Just a guess, though!
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of N
That's strange, yours is the first email I've had from the list this
morning. I wonder what's wrong.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Tom dickhoner
Sent: Tuesday, May 21, 2013 10:38 AM
To: cookinginthedark@acbradio.org
S
You did, indeed! Congratulations!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Chambers
Sent: Tuesday, May 14, 2013 12:03 AM
To: cookinginthedark@acbradio.org; Tom Dickhoner
Subject: Re: [CnD] Think I Succeeded in Changing
I do wonder, though, why you're not getting your messages back.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of poeticdrea...@aol.com
Sent: Monday, May 13, 2013 8:12 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Is my messages
I checked Amazon, and I don't see it there, either. But then, I didn't see
the apples someone mentioned there, so maybe it's just me. I'd really like
to make this cake! I guess we'll just have to keep searching, or else just
take a chance on regular coconut.
-Original Message-
From: Cook
I missed the show this past week. I'm going to have to go back to the
archives. I really like the recipe, though. I'm anxious to try it some
time this summer.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dale
Sent: Wednesday, May
I, too, usually delete messages without subject lines. If I do open them
and find something to reply to, I usually will change the subject line. For
some reason, when I tried to do this last time, the change didn't go
through. I'll try to be more careful next time.
-Original Message-
I'd probably modify that frosting a bit, too, to something a little less sweet.
But that's just me!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Colleen
Sent: Wednesday, May 08, 2013 7:17 AM
To: cookinginthedark@acbradio.org
Subje
Actually, what I'm saying is that I do think the list has been quiet,
especially compared to what it was before we changed servers. It's kind of
refreshing this way, though, and certainly much easier to manage! I've
actually had time to look through recipes!
_
Messages are going through. There's just very little activity on the list.
I'm beginning to think that a lot of people have dropped off. Everybody
spread the word that we're still here!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of
Colleen,I've heard of the frozen coconut called for in this recipe,but I
don't think I've ever seen it anywhere. Any ideas? Are there any
substitutions that would work? Thanks.
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of C
Sylvia, if you try these recipes, please let us know how they turn out and
how your class liked them.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sylvia Perez
Sent: Thursday, May 02, 2013 11:05 AM
To: cookinginthedark@acbradio.org
Katie, any idea how long these would bake? Thanks.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Katie Chandler
Sent: Thursday, May 02, 2013 11:20 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recipe request-pineapple upsid
This looks wonderful; just right for those hot, summer days when you really
need something refreshing
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dale
Sent: Wednesday, May 01, 2013 10:14 AM
To: cookinginthedark@acbradio.org
Subject:
Dale, your subject line looks really interesting, but somehow I don't see
the recipe! Love chicken salad!
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dale
Sent: Wednesday, May 01, 2013 8:04 AM
To: cookinginthedark@acbradio.o
I don't think I've ever seen it quite this quiet, though. I wonder if there
are people who haven't resubscribed.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Tuesday, April 30, 2013 5:45 PM
To: cookinginthedark@a
So did I!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and jean
Sent: Tuesday, April 30, 2013 8:30 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] pumpkin bread
I got the message just fine. Mike
Exercise Daily
Walk wi
Sounds good! A little nutmeg mixed into mashed potatoes is really quite
good. If you left it in, I bet no one would even be able to identify it!
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead
Sent: Thursday, Ap
I could use a good cream cheese frosting. Please send on the recipe!
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Claudia
Sent: Wednesday, April 24, 2013 5:09 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Any good s
Welcome back, Colleen. I'm Deb from Illinois, and I've also been on the list
for a few years. I really enjoy sharing recipes and techniques, and having new
members join or return is always a treat!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
Will, the important thing is just to keep practicing. You won't always get
good at things immediately. Let hard things like butter stand out for a
while to soften. Squeeze containers are handy, too. As much as possible,
try to use a knife, the back of a spoon, a spatula or other device,
dependi
tus of the list.
Your messages are coming through.
Larry
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening
Sent: Friday, April 19, 2013 2:17 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Activity On the List
Has
Has there been any activity on the list since last night? I can't believe
it's this quiet!
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Just thought I'd let you know I got your message. I sent out a test a while
ago, and the only person who responded was Larry. I'm still a bit paranoid!
Then again, maybe the list is just quiet this evening.
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...
] Test
Got your message.
I hope you see the messages this time.
I filed a report with AT & T and they said they would remove this server
from their black list.
Larry
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening
Hello, all,
I've just resubscribed to the list and want to make sure my messages are
going through. This is just a test to make sure everything is finally
working again! Thanks.
Deb
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This is just another test to see if anything comes back. Sorry, everybody.
Deb
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I understand the list has been down but that it should be up again. This is
just a test to see what the status is.
Deb
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I'm weird, too. The first thing I thought of was butterscotch.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson
Sent: Friday, March 08, 2013 4:17 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] EASY OREO BUNDT CAKE
Good question, Charles! I try not to open messages that either have no
subject or that say, no subject. You just never know!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Thursday, March 07, 2013 10:47 AM
To: co
I haven't looked in a while, but I just did. I use Jaws, which announces a
link just after the quantity. It doesn't say "Add to Cart" but hitting that
link does add the item.
I'm noticing more and more that websites are being updated and becoming
harder to use.
-Original Message-
From
I hate to think what that did to the fish!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Monday, February 04, 2013 5:35 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] uses for VelVita cheese - Re: cheese dip
I avoid using Velveeta of any sort. What could be substituted?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Monday, February 04, 2013 5:20 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cheese dip recipe
Sometimes you have to train your spam settings. If you go to your spam
folder, there should be a way of indicating that a certain message is not
spam. If you do that a few times with a few messages, the system should get
the point.
-Original Message-
From: Cookinginthedark [mailto:cooki
When sending recipes on this list, do try to remember to include the title
of the recipe in the message as well as in the subject line. Just makes it
easier. People have reminded me of this many times. (smile) Thanks.
Deb
-Original Message-
From: Cookinginthedark [mailto:cookinginthe
If you send the notetaker in for repair, maybe you sculd send along
something that they could transfer your files onto and you could put them
back later. I've had to do that.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall
Se
Any idea as to how accessible these units are? For example, are there
buttons, dials, etc., or is there a touch screen that would have to be
labeled? I, for one, have never seen one of these! The ones that QVC has
seem to have a lot of features, and I'm curious as to whether they can be
operated
I was thinking that, too. After all, people are always looking for new ways
to make mashed potatoes. Why not chocolate! By the way, how were they?
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone
Sent:
I usually use whipped butter, which is much easier to spread. But if the
butter is still hard from being refrigerated, I do something similar to what
Sandy mentioned for peanut butter. I heat the knife by rinsing under warm
water. Then I dry it off and spread. Works just fine!
-Original M
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: cookingint
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: cookinginthedark@acbradio
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
thes
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: coo
; off hand, though.
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> - Original Message -
> From: "Debbra Piening"
> To:
> Sent: Wednesday, January 09, 2013 9:59 AM
> Subject: Re: [CnD] Biscuit Doughnuts
>
>
>> For thos
Butterscotch Brownies
1/3 cup butter
1 cup brown sugar
1 egg
¼ tsp salt
¾ cup flour
1 tsp baking powder
½ tsp vanilla
½ cup chopped nuts
Preheat oven to 350 degrees. Melt butter, add other ingredients. Stir
well; spread into buttered 7 by 7-inch square pan, and bake for 25 minutes.
For those who have deep fryers, is there a particular deep fryer that you've
found to work well for you as a blind person? I know deep frying is
possible to do; I just have never had enough nerve to try!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookingintheda
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