Re: [CnD] turkey breast

Yes that sounds about right. John Diakogeorgiou > On Apr 16, 2016, at 10:47 AM, Wendy via Cookinginthedark > wrote: > > I was planning to roast a 5 lb turkey breast in the electric roaster today. > Instructions said to thaw 24 hours, & it is only partially

Re: [CnD] perplexing problem.

You are probably over cooking them. On 4/8/16, Regina Marie via Cookinginthedark wrote: > Marinating does wonders too. > Regina Marie > > > -Original Message- > From: Curtis Delzer via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent:

Re: [CnD] question about cooking porkchops

I've never used nonstick foil. This will work well. If you have it Olive oil will also work. On 3/4/16, Holly Anderson via Cookinginthedark wrote: > Hi all. Tonight I am going to bake some porkchops in the oven. I normally > use nonstick foil to do this, however I

Re: [CnD] Baking potatoes

I bake them in the microwave for a few minutes before I put them in the oven. John Diakogeorgiou > On Mar 2, 2016, at 8:49 PM, Susie Stageberg via Cookinginthedark > wrote: > > I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe that >

Re: [CnD] hot-dog season is here!!

tside. > > > On Mar 1, 2016, at 8:18 AM, John Diakogeorgiou via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > I'm not Charles but also have a smoker which I absolutely love. The > one I have uses pellets. Some of them have buttons for the > temperature. The p

Re: [CnD] hot-dog season is here!!

I'm not Charles but also have a smoker which I absolutely love. The one I have uses pellets. Some of them have buttons for the temperature. The problem with these is that it is a bit harder to know what temperature you are at. For example, when I plug mine in it starts at 600dg. Then once you are

Re: [CnD] Question: what can the blind do in a restaurant?

I want to start by disagreeing with you regarding how we need to learn. I taught myself how to cook when I was nine or ten years old. I don't agree with you in that blind people need to be taught a bit at a time. Depending on the type of restaurant, their is lots your wife can do. For example she

Re: [CnD] Question about frozen boneless turkey breast

I would follow the instructions on the bag. On 11/25/15, Cindy Simpson via Cookinginthedark wrote: > Hello all, > I've listened to the cooking in the dark show 318 a number of times about > the preparation of boneless turkey breasts. I made up my mind I was going >

Re: [CnD] cooking turkey?

For it to be safe it needs to be kept at least 135F. On 11/24/15, Regina Marie via Cookinginthedark wrote: > Again, it's personal preference. I use the veggies cooked in the bird and it > is wonderful. > > *smile* > Regina Marie > Phone: 916-877-4320 > Email:

Re: [CnD] cooking turkey?

One suggestion I've seen on the cooking network is to cook at 425 for about 45 minutes then reduce to 350. Cook to 165 uncovered. Remove from oven, cover with aluminum foil. It will finish cooking by itself. 180f will overcook and dry out your turkey. My favorite way though is to brine the turkey

Re: [CnD] Cooking Chicken Breasts

Mustard is also a very good marinade. I will often use a comination of olive oil, salt, pepper, oregano, cumin, and whatever I feel like that day. To this I will add one of yogurt, mustard, or soy sauce. Marinaid for at least two hours or over night. Don't over cook. Overcooking is your worst

Re: [CnD] pancakes

I don't really think that blindness has anything to do with how long it takes for the pancakes to cook. But seriously, I've never timed it because the heat may be a bit higher or lower each time and the consistency of your batter may also be a bit different. I usually just touch the side to see if

Re: [CnD] what is your FAVORITE coffee maker, why?

This is one of my favorite subjects. I am using a capreso machine. If you are a huge coffee fan, you can really taste the difference in the way it makes coffee. One thing I really like about it is that it uses a metal insulated pot. This means that coffee stays hot for several hours and doesn't

Re: [CnD] what is your FAVORITE coffee maker, why?

coffee maker, why? > > Besides google, smile. Do you have a link? > > SuccessfulImpact.com > > www.Successfulimpact.com > > > -Original Message- > From: John Diakogeorgiou via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tue

Re: [CnD] Can a blind person make crepes?

I'be done it but it's been many years. If she is a skilled cook it would be fun to try. Besides, their lots f things we supposedly can't do. John Diakogeorgiou > On Oct 22, 2015, at 4:03 AM, john mcconnell via Cookinginthedark > wrote: > > Hello all: > > Carol

Re: [CnD] Can a blind person make crepes?

t this would be of more use. Thanks. >>> >>> --- >>> Be positive! When it comes to being defeated, if you think you're >>> finished, >>> >>> you! really! are! finished! >>> - Original Message - >>> From: "J

Re: [CnD] Looking for scalloped potatoes recipe

You can make any of them and just not include the cheese. On 10/18/15, Andrea Stone via Cookinginthedark wrote: > Hi everyone, > I was just wondering if anyone has a recipe for scalloped potatoes in a > creamy sauce, but one that isn't a creamy cheese sauce? > We

Re: [CnD] Urgently Need Input: Setting up a kitchen

Braille measuring cups and spoons are good. Something which is nice bug not essential is a talking scale. They can both be had at blind mice mart. John Diakogeorgiou > On Oct 16, 2015, at 11:10 AM, rebecca manners via Cookinginthedark > wrote: > > Timers are

Re: [CnD] Fingerling Potatoes

Oregano and garlic powder are good too. John Diakogeorgiou > On Sep 22, 2015, at 10:54 AM, Penny Reeder via Cookinginthedark > wrote: > > Oh, roast them, they're delicious. Combine -- unpeeled -- with salt > and pepper to taste, maybe some fresh rosemary as

Re: [CnD] Oil Mister

You could do the same thing with a $2 spray bottle from the dollar store. John Diakogeorgiou On Aug 15, 2015, at 5:09 PM, Gary Patterson via Cookinginthedark cookinginthedark@acbradio.org wrote: I have a recipe for cheese enchiladas. One step in the process was to heat oil, dip tortillas

Re: [CnD] Using quick oats in no-bake cookies instead of old-fashioned?

It will work fine. John Diakogeorgiou On Aug 3, 2015, at 7:47 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi all, I'm going to make no-bake cookies, and the recipe I have calls for old-fashioned oats. I have a massive surplus of quick oats, though, thanks to

Re: [CnD] Slow Cookers/Crock Pots

Unfortunately what was good several years ago is not necessarily good today. Quality has really deteriorated in the past few years. I would suggest going to Amazon and reading some of the the reviews. I've had really good success doing this with many items. A companies web site is usually much

Re: [CnD] Homemade Taco Seasoning

I bet this tastes much better. John Diakogeorgiou On Jul 12, 2015, at 6:35 PM, Helen Whitehead via Cookinginthedark cookinginthedark@acbradio.org wrote: Homemade Taco Seasoning This tastes like the kind you buy in the packets, and you won't be able to taste the difference, plus it

Re: [CnD] DORITO CASSEROLE

Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 11, 2015 2:23 PM To: [cookinginthedark@acbradio.org]; Holly Anderson Subject: Re: [CnD] DORITO CASSEROLE For the foil, it controls the browning.. For the seasoning I make my own. It's better because

Re: [CnD] DORITO CASSEROLE

For the foil, it controls the browning.. For the seasoning I make my own. It's better because it isn't as salty or chemically tasting. John Diakogeorgiou On Jul 11, 2015, at 12:14 PM, Holly Anderson via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, I have this exact same

Re: [CnD] shishcobobs

I make them all the time. If you use wooden skewers soak them or they may catch on fire I me rinsed the meat in olive oil, salt, pepper, lemon juice, oregano, cumin, lots of garlic and yogurt. I don't have amounts because I don't measure. Sometimes I don't use yogurt but use soy sauce. Mustard

Re: [CnD] baking cocoa question about espresso powder

Probably because otherwise you would be using finely ground coffee beans which don't have great appeal to most people. John Diakogeorgiou On Jun 5, 2015, at 1:39 PM, rebecca manners via Cookinginthedark cookinginthedark@acbradio.org wrote: This message reminded me of a question. Over

Re: [CnD] Question and recipe for leg of lamb

350 works well. Time depends on size or whether it has a bone in it. At least a couple of hours though. John Diakogeorgiou On May 25, 2015, at 12:47 PM, Kathy Brandt via Cookinginthedark cookinginthedark@acbradio.org wrote: What cooking time and temperature would you recommend if doing in

Re: [CnD] bread machines

I have one. It is not very blind friendly. It has several buttons on it. They control the size of the bread i.e. weight, what type it is, i.e. white, whole wheat, pizza, etc., and how dark you want it. Their is no way to know which setting it is on. It defaults to one, but if you make a mistake

Re: [CnD] garlic question

I do. John Diakogeorgiou On Apr 23, 2015, at 3:29 PM, Helen Whitehead via Cookinginthedark cookinginthedark@acbradio.org wrote: Is it still ok, to use garlic cloves, if they're a little soft? ___ Cookinginthedark mailing list

Re: [CnD] a cooking tip

I would think that a lot of batter would be wasted in the baster. I use a measuring cup. This works well for me. On 4/21/15, Sugar via Cookinginthedark cookinginthedark@acbradio.org wrote: Yes Nancy, that is what I do..smile Sugar So don't worry about tomorrow, for tomorrow will bring its own

Re: [CnD] cake like brownies

I think that you just need to add an extra egg. At least that's how it works with some of the mixes. I don't do well with getting all the mix out of the pan. What helps though is using a rubber spatula and a mixing bowl with a spout. Pampered chef makes a couple that are nice. On 4/21/15, Regina

Re: [CnD] tips on cutting pizza

I think that a good pizza cutter will work even better. John Diakogeorgiou On Apr 20, 2015, at 5:50 PM, Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org wrote: Rocker knives are the best way to do it, as you do a cut in a single action, but if you're cutting with a roller

Re: [CnD] Chicken Rub

My mother does the same. She also adds salt and pepper. It's really good. On 4/14/15, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: Mom learned this from a friend who worked in a restaurant; just mix oil and paprika together, and dab it all over the chicken. then roast as

Re: [CnD] outside grilling

The I IGrill works well becaus you can use th iPhone to check the temperature of your meat without touching it. John Diakogeorgiou On Apr 12, 2015, at 4:20 PM, Gregory Yorke via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello - I have 2 baskets for the grill. The first

Re: [CnD] Preparing Salmon

Before you do anything taste the sauce. That will tell you whether to use it or what to marinade in. John Diakogeorgiou On Apr 4, 2015, at 11:02 AM, Kerryann Ifill via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi all, I have some salmon fillets to prepare for lunch

Re: [CnD] Question about precooked ribs for Americans on the list.

We have them but I've never tried them John Diakogeorgiou On Mar 27, 2015, at 6:45 PM, Helen Whitehead via Cookinginthedark cookinginthedark@acbradio.org wrote: Can you guys get fully cooked barbecued ribs at any of your grocerystores in the States? We have them here in Canada. A

Re: [CnD] the color in cooking - Re: Golden brown.

I can usually tell by touching what I am cooking. It all comes with experience. On 3/25/15, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: I know that when grilling a sirloin steak that is about an inch thick on my electric grill, I turn it over after about 5 minutes

Re: [CnD] orzo

in the recipe to get the blend of flavors and texture the recipe calls for. -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, March 22, 2015 9:24 PM To: cookinginthedark@acbradio.org; gail johnson Subject: Re: [CnD] orzo

Re: [CnD] orzo

I'm not sure how to describe it. It's very small. John Diakogeorgiou On Mar 23, 2015, at 3:22 PM, Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, Does cous cous have a texture like rice? As you can tell, my knowledge would last a nano second. - Original

Re: [CnD] orzo

I respectfully disagree with Gale in that couscous is better. Although if you like couscous I would try it. As has previously mentioned it is much finer than orzo. Orzo is very starchy but has a nice flavor. It is very readily found in the pasta section of many grocery stores at least in

Re: [CnD] Pork Chop recipe, works with either bone in or boneless

Just curious, what is hominy? On 3/11/15, Linda Yacks via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, Pork chops with hominy I am not a fan of hominy, but this is a really good recipe. I even love the hominy in this. You can use chops with or without bones. In a

Re: [CnD] question about tortillas

Its all a matter of preference. We use a variety John Diakogeorgiou On Mar 10, 2015, at 5:04 PM, Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi everyone, Recently BARD added a book with recipes for wraps. Some use flavored tortillas such as spinach, tomato,

Re: [CnD] boneless porkchops and recipie requests

. You can bake or saute them. They are usually dry, so the extra sauce helps. Abby -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, March 05, 2015 5:13 PM To: [cookinginthedark@acbradio.org]; Kimsan Song

Re: [CnD] boneless porkchops and recipie requests

Sorry if to late! You can put any spices you want. Garlic would go well as well. You may want to cut the time to 45 minutes. John Diakogeorgiou On Mar 5, 2015, at 4:41 PM, Kimsan Song via Cookinginthedark cookinginthedark@acbradio.org wrote: I have boneless porkchops, yes, sorry that

Re: [CnD] question about vegetable steamers

I've seen 3 different types of steamers. One is a metal basket which sits in the bottom of a sauce pan. Another is used in the microwave and made out of plastic. It has holes in the top for steam to come out of. A third also sits in the microwave and has 3 pieces. It is oblong with 3 parts. All 3

Re: [CnD] question about vegetable steamers

, with no problem, as it only holds water. -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, March 04, 2015 11:29 AM To: cookinginthedark@acbradio.org; Helen Whitehead Subject: Re: [CnD] question about vegetable steamers I've

Re: [CnD] question about spinach

It really depends on the recipe. the problem with spinach is that sometimes a recipe will call for a package without specifying the size. Spinach comes in several sizes from 10, 12, 16, etc. I generally go on gut instinct when following a recipe. I find that the only time this can be a problem is

Re: [CnD] Reducing Liquids for Sauces and Stocks

I really wouldn't worry to much about the exactness of the liquid. Most recipes do not need to be exact. On 2/16/15, Paula and James Muysenberg via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, all, I really appreciate this list, and am enjoying learning from everyone. I also

Re: [CnD] LAYERED DORITOS CASSEROLE-cup of recipes

I go by taste to make sure that the meat is cooked enough. I make the same type of meal except that I use a cookie sheet and place aluminum foil on the sheet. I then place the doretos on top. For the filling, I cook the meat including several cloves of garlic and an onion. I drain the meat. then I

Re: [CnD] Trying Again re zesting oranges and Lemons!

When you zest you should just get the outer layer. It is quite thin. On 2/12/15, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: Thanks. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Abby Vincent via Cookinginthedark

Re: [CnD] Trying Again re zesting oranges and Lemons!

You can do that but don't go to deep because the next layer is bitter. You can also buy a zester which works well. John Diakogeorgiou On Feb 12, 2015, at 8:04 AM, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: I would like to know how you zest lemons and oranges? do you

Re: [CnD] O'Charley's Loaded Potato Soup Restaurant Recipe.

Is their something I can replace the Velveeta cheese with? On 2/5/15, Sugar via Cookinginthedark cookinginthedark@acbradio.org wrote: O'Charley's Loaded Potato Soup Restaurant Recipe. Trust me - It's everything potato soup should be - creamy, cheesy, bacon-y (is that a word?) - and then some!

Re: [CnD] using aluminum foil

The reason one side is shiny and the other isn't is because of the manufacturering process. When they make the foil, they have two sheets in the roller which thins it out at once. The sides of the foil which are touching each other stay dull and the outsides become shiny. My understanding is that

Re: [CnD] Frustrations in the kitchen sometimes

sometimes they feel very similar. I've seen sighted people make that mistake. On 1/31/15, gail johnson via Cookinginthedark cookinginthedark@acbradio.org wrote: a store can put squash where the cucumbers would be placed? Hmmm. ___ Cookinginthedark

Re: [CnD] too much ham

Do you have a nine inch cake pan? That should work. I bake it for part of the time in aluminum foil then remove it. On 1/31/15, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: Okay, a dummy's guess or suggestion. Don't you still own an electric meat slicer? is there any! way!

Re: [CnD] Frustrations in the kitchen sometimes

This happens to my wife and she can see. On 1/30/15, John Kolwick via Cookinginthedark cookinginthedark@acbradio.org wrote: Yes, you also might try getting one of those trays you see in fast food restaurants to carry your food on. Place your cooking things on it or your entire meal prep.

Re: [CnD] How do you grill?

I've used charcoal, gas, and my favorite is a smoker. With the charcoal, you can very easily build a fire using what is called a chimney. It is a round metal thing with a platform near the bottom. You place newspaper under the platform and coals on top. You light the newspaper which then lights

Re: [CnD] Sugar's Lasagna

One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark cookinginthedark@acbradio.org wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of

Re: [CnD] spaghetti questions

I've been doing what Penny does for years. It is really good especially with lots of cheese. On 1/26/15, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: Yes, that would be good. I have tried it, and prefer it with sauce, or al fredo, but this is tasty. If you want to heat the

Re: [CnD] egg plant

The knife thing works. As far as salt, just soak it in salt water do a couple of hours. I don't do this though. John Diakogeorgiou On Jan 24, 2015, at 9:24 PM, John Kolwick via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, one way I found that somewhat worked for me was

Re: [CnD] egg plant

I don't but a good potato peeler works John Diakogeorgiou On Jan 24, 2015, at 9:09 PM, Abby Vincent via Cookinginthedark cookinginthedark@acbradio.org wrote: I like it with tomato sauce and Parmesan or in baba gniche. I'm hoping someone will tell me the best way to peel it. Abby

Re: [CnD] spaghetti questions

It never hurts to make to much. I would suggestvtasting the sauce. I add fresh garlic and oraegano. Also I make hotter. John Diakogeorgiou On Jan 22, 2015, at 9:48 AM, Holly Anderson via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi all. Today I’m going to attempt something

Re: [CnD] hands, fingers, and such

a physical condition that would require it. Jennifer On 1/7/15, John Diakogeorgiou via Cookinginthedark cookinginthedark@acbradio.org wrote: Their is nothing wrong with using your hands when you cook. It's been said several times on the food network by various cooks that a good cook always

Re: [CnD] hands, fingers, and such

Their is nothing wrong with using your hands when you cook. It's been said several times on the food network by various cooks that a good cook always uses their hands. Their are some things which must be done with hands such as kneading. It is easier to mix meatloaf with the hands as well. I don't

Re: [CnD] Cookbook Question

Another good solution is getting kindle books. Their is so much out there. Some of the books are free. Way more choices exist. John Diakogeorgiou On Jan 1, 2015, at 9:48 PM, janbrown via Cookinginthedark cookinginthedark@acbradio.org wrote: You can get the same book from bookshare on your

Re: [CnD] Slicing Onions

I don't know if they still make them but a wonder knife works well. On 12/31/14, Mary Ann via Cookinginthedark cookinginthedark@acbradio.org wrote: A food processor slices evenly. -- From: Sandy via Cookinginthedark cookinginthedark@acbradio.org

Re: [CnD] Cookbook Question

If you update an app using ITunes and discover quickly that it doesn't work, you can fix it because the old version is in the recycle bin. On 12/29/14, Debbie Deatherage via Cookinginthedark cookinginthedark@acbradio.org wrote: I agrree! The tunein app doesn't work well any more for the same

Re: [CnD] Cookbook Question

The food network app is pretty good. Also check out appleVis. John Diakogeorgiou On Dec 29, 2014, at 7:06 PM, williams4895--- via Cookinginthedark cookinginthedark@acbradio.org wrote: I have a Betty Crocker cookbook on my i phone. It used to work really well with voice over, but now

Re: [CnD] another electric skillet question or 2

You can use it just like any other skillet. It has advantages in that it is usually nonstick and that it has deper sides. Their isn't anything I can think of that you can't cook in it. Your imagination is all you need. On 12/26/14, May via Cookinginthedark cookinginthedark@acbradio.org wrote:

Re: [CnD] electric skillets

Do not use any metal utensils. John Diakogeorgiou On Dec 25, 2014, at 9:26 PM, May via Cookinginthedark cookinginthedark@acbradio.org wrote: Merry Christmas everyone. This year I got an electric skillet and I've never used one before. Is there anything I should know about them? Like

Re: [CnD] Frozen fish

Fish doesn't need to be thawed first. Cooking time is going to depend on factors such as how thick the piece of fish is. Also like meat I suspect that different types of fish take different amount of times to cook. I've seen some directions which say to cook at 350f and others at 400f. You can

Re: [CnD] electric skillet

I used to really like using one of these. However, like many other things, I found that the quality has deteriorated enough that I stopped trying to replace mine. I purchased two relatively expensive ones. Neither lasted more than a year. On 12/8/14, Sandy via Cookinginthedark

Re: [CnD] my thought on vague posts

Obviously some of us don't agree with you since we are taking the time to give suggestions rather than criticize. On 12/8/14, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: One currently active thread started with someone asking for casseroles. There are probably

Re: [CnD] pumpkin Pie Disaster?

You'll have to just taste one to find out. On 11/26/14, olb--- via Cookinginthedark cookinginthedark@acbradio.org wrote: Claudia, why don't you cut and sample a piece of one of the pies just to see the result. If indeed if the filling is way too thin because of the lack of the eggs, then it

Re: [CnD] lemon pepper chicken

I never use margerin John Diakogeorgiou On Nov 24, 2014, at 3:43 PM, Kimsan via Cookinginthedark cookinginthedark@acbradio.org wrote: Can I use butter? Success is the result of perfection, hard work, learning from failure, loyalty and persistence. Colin Powell -Original

Re: [CnD] lemon pepper chicken

I never measure spices. Lemon pepper is a matter of preference depending on how spicy you like things. John Diakogeorgiou On Nov 24, 2014, at 2:26 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: How much lemon pepper? --- Be positive! When it comes to