I have a friend who would like to join this list. Would someone send me the
message used to subscribe to this list. Thanks for the help!
Gary Patterson
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
I have a friend who would like to join this list. Hence, would someone send
me the message that is used to subscribe to this list? Thanks in adfvance!
Gary Patterson
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
I have never cooked streusel, but below are a few recipes from a google search.
Search tip: Pick your search words carefully. Preceed each search with the plus
symbol. If you use three or more search terms, you should end up with a very
few results. Space between each search term.
Gary
Blind Mice
Had a knife that you can adjust the distance between the serrated blade and a
straight edge. Turning the dial to the width you want. The width adjust
determines the thickness being cut.
The knife comes in a small wooden square block. A two-tine-fork blade stores in
the wooden block.
I do have a small set of rubber pieces that are shaped into a mid size pitcher
with a pouring spot. I don't have any idea where I got them. I imagine they
were on a trial basis. To use them, a person would need to empty the contents
of the pan slowly.
Gary Patterson
-Original
I don't think I use any great methods for pouring spaghetti into colanders. Of
course put the colender in a sink. I position the pot such that it looks like
the contents of the pan is pointing toward the inside of the colander. I have
found when emptying a container into a bowl or similar
To clean a glass stove top. I bought a kit from Sears many years ago. The blade
is not metal; however, it will clean any very burned messes. Sometimes, a sheet
of very lightly abrasive steel wool spills will work fine. The tip I spoke of
has a tip shaped like a chisel. One side of the scraper
I use a smooth top stove and haven't found anything I cannot do. There are not
any buttons or switches; so I made a template having holes over the spots to
issue commands. Centering pans over the hot spots if very easy just placing
some of my fingers around the pan to judge where the heat is
Hi, I have a Kenmore range with no knobs or switches. I made a template out of
Lexann, like Plexi Glass. It takes 3 or 4 different steps. I drilled holes in
the Lexann and then made an outline of where the spots were to be picked. You
choice might depend on how long you will be using the range.
Brian, I have a flat top stove. I developed and made a template because the
stove doesn't have any buttons or switches. If you don't have to deal with a
that project, I'm not sure when you say you want something to locate the eye.
So, I will guess. Really I have no problem locating the burners.
Try applying very gentle pressure with a finger on top of the egg before moving
the egg itself. Try this, pick the skillet up and move the skillet over the
bread. Your egg needs to slide out of the skillet and fall on the bread; the
egg needs to be cooked medium or firmer. A tad bit of water
One additional tip:
Without or with rings, place a small amount of water in the skillet, and then
the edges aren't crispy.
Gary Patterson
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, November 17, 2017 9:27 AM
To:
tic can absorb the fat from the cream. Put
> the mixer on high-speed, and then listen for how the sound in the bowl
> changes, stopping the mixer and checking out how cream feels. You do this,
> because if you whip too long, the cream will turn into butter.
>
>
>> On Oct 26, 2017,
The dulce de leche translated is sweet milk.
Gary Patterson
-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, October 27, 2017 12:08 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Making whipped
1. First put your beeters in the freezer.
Two: Have your egg whites as cold as you can,
3. Beet with as fast as possible until egg whites are forming peaks.
This method whould work.
Gary Patterson
-Original Message-
From: Lisa Belville via Cookinginthedark
Yes, this message came through.
Sure like a lot of your recipes and/or tips/techniques.
I have a range that does everything but talk. The range has no buttons or
switches. I made a template that has holes in a material known as Lexanne, like
PlexiGlass. There are spots on the back panel of the
Yes you are coming through loud and clear.
You should be receiving your messages when the message reaches the group.
Gary Patterson
-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, October 24, 2017 10:42 AM
To:
Claudia, I helped cook flan about 38 years ago. The most difficult task was
melting the sugar in a skillet. It seems like it took close to an hour and
cooking at a high heat.
What I think we did was to put the custard in a pie tin and then put the pie
tin into water in the oven.
Do you have
Teresa, if you go to
Food.about.com, find the link to southern food, open that link and you will go
to the big category of southern cooking. Enter the search term "meat loaf".
You will find hundreds of recipes for all kind of foods at the
Food.about.com
Site.
Gary Patterson
-Original
Doug, I, about 12 years ago, I bought an Elite model range with no buttons or
switches. To solve the access problem, I made a template with holes in it. The
touch spots were so sensitive that I couldn't put my hand close to the back
piece with one of them being activating and I wouldn't know
If you use self rising butter, don't add salt.
Gary Patterson
-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 7:27 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter
Hello
Also, I have a braille book which I had transcribed that has recipes for breads
with whole grains. I would have to type these in because they are in hard copy
braille.
And when I think about it, you may well not be interested in braille.
Gary Patterson
-Original Message-
From: Amanda
Amanda, I have two main folders with techniques for baking bread and the others
are actual recipes. No bread machines in them. I have formatted most of the
recipes for embossing. '
Here are the category for the types of bread.
Consider what you want to obtain .
For instance, corn bread, dinner
I didn't see anything on the site you proffered for making suggestions.
I won't go into a great deal of detail about my ability to access a stove that
has no buttons or switches (incidentally, not marking with just dymo tape).
The range I have is an Elite Kenmore range. In general, I made a
Does anyone find peaches or nectarines that are nicely ripened? I go by the
aroma of the fruit. Most, or all of it, is picked so prematurely.
Gary Patterson
-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, August 09, 2016
Janet, I know there are several key lime pie recipes in
Food.about.com
Enter your request and you will get several that I recall. Key lime, yum!
Gary Patterson
-Original Message-
From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 06,
I haven't figured out what recipe you are talking about and the subject line in
this message.
A recipe for Hi?
Gary Patterson
-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 3:17 PM
To:
Come on, Marie, you are just as capable as any other cook!
Gary Patterson
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 7:11 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] crazy
Yes, I probably want your recipe; you didn't say what the recipe is. However,
I'll pick what I want and delete the others.
gpatterson...@mchsi.com
Gary Patterson
-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20,
Gail, I'm not giving you a detailed process for canning; however, I have heard
of people putting the jars with the lids that seal in a hot water bath. The
other method I have heard of is to do part of the process in a pressure cooker.
If you have an accessible pressure cooker, you should be OK
Hi neighbor. When you can get any substance off the display, like oil from your
skin or left overs from tape that was previously used to mark spots on the
display, the adhesive on the dymo tape seems to be sticky enough. Kids playing
with or using the microwave can loosen the labels.
This is
I have a suggestion that I haven't tried. Spoon the amount of peanut butter
into a micro wave bowl. Try warming the peanut butter till it is warm. Try
increments of the heat.
I may have to try my suggestion. I should have done it before I brought the
idea to bare.
Gary Patterson
Consider writing down the functions of each button on a plastic sheet like
thermoform paper. APH has this sort of paper.
Perhaps some one might transcribe the grill manual with the hope that this
subject has been beaten to death
Gary Patterson
-Original Message-
From: Sharon Howerton
There are likely to be recipes using quinoa in the Low Carb section of the
Food.About.Com web site.
Gary Patterson
-Original Message-
From: Christina via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, May 11, 2016 6:50 PM
To: cookinginthedark@acbradio.org
Cc:
Do you or Larry know of a resource describing gestures so that I could have
an idea how to do them when, or whenever, I ever decide to get any Apple
products?
Do you use any of the apple products?
I'm in the midst of doing major projects to my house. New siding, insulation
and a new roof.
Anita, I didn't locate your e-mail address; hence, this will go to the list.
Yes, I have a flat stove with no buttons or switches. It's not difficult to
clean or operate. There are ways to operate the range without any buttons or
switches.
Gary Patterson
-Original Message-
From:
Hi, I have what is a pretty good way. I have these rubber rings that are
diferent thicknesses. There are two rings for each thickness. You place the
rings at both ends of your rolling pin. And I'm sorry that I do not know what
these are called. Places that have quite a bit of kitchen gadgets
This may be a long shot for finding the cook book. The author was Tips, I can't
recall her name. She taught at the Texas School for the Blind. I don't know if
they still have a library at the school. The other option would be to contact
the state library for the blind in Austin.
HTH
Gary
Hello, I use a range that has no buttons or switches. What I did to make it
accessible is a small list of actions to make this range accessible.
I bought a piece of a plastic type of material named Lexann.
I bought this at home depot I believe, (a big box store).
Next I marked places on the
A few rolls of dymo tape and a slate with two slits to pull the dymo tape
through. For metal cans, buy some magnetic strips that you can stick on the
dymo tape; that way you can save the labels as you create them and reuse on
other cans of the same product. How about a timer which you can set
At blindness vendors you will find liquid detectors that will beep when the
liquid is near the top of the cup or bowl.
Gary Patterson
-Original Message-
From: Parham Doustdar via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, October 02, 2015 3:31 AM
To:
I haven't cooked bacon with the convection feature. However, I have cooked the
bacon on top of a tray with a rack in both the oven and toaster oven. If I were
you, I would try in the range oven using 400DG for 15 to 17 minutes. In the
toaster oven, I would again use the pan with the rack to let
Habenaro peppers are the hottest peppers which are commonly used.
Gary Patterson
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, August 23, 2015 5:32 PM
To: cooking in the dark list
Subject: [CnD] KC Masterpiece hot
Susan, I have made tortillas in the long past. I have the mister and better
make the cheese enchiladas soon.
Gary Patterson
-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, August 16, 2015 7:27 AM
To:
I have a recipe for cheese enchiladas. One step in the process was to heat
oil, dip tortillas into the oil until they were warm and limp. I thought
this step was messy; so I found a gizmo called an oil mister. You put oil
into the container and then spray your pans or foods you want oiled. For
Old leather bat: Are you sure you aren't warming up to be a politician with
statements like that?
Gary Patterson
-Original Message-
From: olb--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 15, 2015 12:53 PM
To: cookinginthedark@acbradio.org;
Hi folks. Thanks for the kind words.
I have a saying that I use less and less as I grow older, I will never say I'm
ready to die because I haven't learned everything yet. I love to learn!
Gary Patterson
-Original Message-
From: Sugar via Cookinginthedark
The URL is
http://www.directionsforme.org/
I didn't try it out, but this site looks like what you are looking for.
Gary Patterson
-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, April 26, 2015 12:39 PM
To:
Now Regina, now that you have located directions, what's for dinner tomorrow!
Gary Patterson
-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, April 26, 2015 6:52 PM
To: cookinginthedark@acbradio.org; 'Sugar'; 'Teresa
I have an ice cream mixer that is hand cranked. The bucket is I believe hard
plastic but is large enough for ice and salt. The tank holds up to a half
gallon. One of my former wives and I used a recipe for vanilla ice cream which
was cooked on the stove resulting a custard cream, very soft and
A lady, who is not blind, said she takes the baking pan after it is filled with
the batter and shakes the pan a little, but in addition she tips the pan one
way and then tips the pan the other direction. Then you can give the batter a
feel test. You might try running the back of a spoon over
Paula this doesn't apply to exactly what your question was. First, what can you
read Kindle books with?
I get thousands of messages from food.about.com. That gives you many cuisines
or very educational news letters that you can sign up for. There are only about
1 or 2 messages a week. For
I find that putting grated cheese melts just fine on top of scrambled eggs.
Your cheese probably won't melt if you wait to put the cheese on top of your
taco fixings and don't heat the whole thing.
I use picante sauce, Pace, in three strengths of heat. This salsa has chopped
vegetables in it.
For various times, I have made corn tortillas. I have a tortilla press and a
small cast iron skillet for browning the tortillas. I used to buy the peppers
that were dried up and filled with seeds. I roasted them in the oven for about
20 to 30 seconds. Then I made enchilada sauce using the
Brittany, when you add in all the ingredients, the Bowl will be heavy and the
dough will be stiff. Unless you have a lot of musciles in your hand, my guess
is that you should mix the bowl on a pretty powerful mixer. From a somewhat,
novice, that's my expierence with quite stiff and heavy
Velvita is not refrigerated at the grocery store; however, I assume that left
over cheese might need to be refrigerated.
Gary Patterson
-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, February 26, 2015 12:27 PM
To:
I don't understand where one gets the information for step 3.
3. You will be taken to a new window where you will fill in your e-mail and
copy the security graphic or audio clip.
Gary Patterson
-Original Message-
From: Janet Acheson via Cookinginthedark
I have started labeling things that are headed for the freezer. I use the
PermaBraille sheets , cut them approximately in one half. I use this method by
using packaging tape. So far, so good! For things that are short lived in the
freezer, I just use dymo tape.
Gary Patterson
-Original
I also use milk (either 1/4 or 1/3 cup milk. An ingredient to use to make
your scrambled eggs lighter and fluffier is cream of tartar, not a lot,
experiment.
Gary Patterson
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via
Sorry, I forgot to say I usually use two eggs for scrambling eggs plus Pace
Pecante Chunky Salsa. There are three strengths: mild, medium or hot.
Gary Patterson
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via
First, you might try using crock pot bags; they are somewhat difficult to
deal with because the bags I bought were just a big square of plastic. That
made them difficult to remove the contents without making a big mess.
Perhaps I got the wrong ones because I have some plastic oven bags which are
During the summer, I pick the nectarines or peaches up and give them a smell
test right there in the store.
Gary Patterson
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Shirley Baker via Cookinginthedark
Sent: Friday, August 08,
Go to food.about.com. On that page you can find all kinds of cuisines and
types of regional foods. There are about 1700 crock pot recipes, of course
not all of them are cakes. I would believe they are categorized.
Gary Patterson
-Original Message-
From: Cookinginthedark
63 matches
Mail list logo
