medium to
medium low heat for half the time. At least this is my solution.
Hope this helps.
Keith Watson
Braving the wife's domain more and more!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sisi Ben-Simon
Hi Everyone,
I have been a listener to the show for a long time now. Only just subscribed
to the list last week, and thought I would share this recipe with you.
A little background about me first. I am a cross between a Floridian Bubba
father and a British South African mother. So my culin
This sounds delicious. One question though. How do you serve it, and with
what accompaniments?
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey
Sent: Sunday, October 18, 2009 7:32 AM
To: cookingint
I had to think about this one for a few minutes as well. .
I can only assume that it is an automatic coffee maker that you can set the
start time and other functions using voice feedback.
I prefer my French press to an ADC style coffee maker. But I suppose that
this could be useful.
Keith
se cold winters.
Blaine
- Original Message -
From: "Keith Watson"
To:
Sent: Monday, October 19, 2009 5:02 PM
Subject: Re: [CnD] Talking Coffee Maker
I had to think about this one for a few minutes as well. .
I can only assume that it is an automatic coffee maker that you can set
Donna,
I think that this is the one you are asking about.
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of leverenz
Sent: Thursday, October 15, 2009 12:27 PM
To: c n d
Subject: [CnD] pumpkin raisin walnut mu
, as mine is a old one but still
works great, if I use it, which isn't real often any more. This keeps from
over filling, and under filling also. HTHKatie
If at first you don't succeed,
do it the way your wife told you!*
- Original Message -
From: "Keith Watson
All,
Ok as promised here is my favorite curry recipe. The flavors all blend
together to create a meal that is absolutely superb.
Enjoy!
CURRY:
3 Table spoons Oil
3 pounds cubed beef, (can also use Chicken, Mutton or Lamb)
4 Medium Onions
1 Clove Garlic
2 Table spoons cartwri
potatoes.
She was wishing I think.
Anyway, we have decided to have this every October from now on. Thank you.
Keith
-Original Message-
From: Keith Watson [mailto:tk.wat...@verizon.net]
Sent: Monday, October 19, 2009 1:06 PM
To: 'cookinginthedark@acbradio.org'
Subject: RE: [CnD]
Hi,
Pops was a short order cook in an earlier life. He taught me the secret of
making the perfect omlet when I was only knee high to a grasshopper.
It's easy. Just beat the hell out of a bunch of eggs. Add a bit of water,
salt and pepper. In a very well seasoned cast iron skillet cook up a bunch
Helen,
Hate to sound ignorant. But what is vanilla rum? Would I find that at a
package store or a grocery store?
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead
Sent: Sunday, November 01, 20
The title of the recipe would have to change .
This is my all time favorite cookie recipe. Personally I don't think that
this type of nut would compliment the taste of regular chocolate. But hey,
let us know. It might be a good combination after all.
Keith
-Original Message-
From: cookin
Another way is to collect the desiccant cylinders from aspirin bottles and
use them instead of the bread. I find that they do the job as well.
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charlotte
Sent:
Hi all,
Last month when I made the Octoberfest meal I got an extra package of brats.
I was wondering if anyone has any ideas about what I can do with them. I was
thinking of doing a bangers and mash kind of thing. But wanted to see if
anyone had a better idea for me.
Thanks,
Keith
_
Oops, meant this to go to the list and not just reply to Rhonda.
See below.
Keith
-Original Message-
From: Keith Watson [mailto:tk.wat...@verizon.net]
Sent: Thursday, November 12, 2009 3:58 PM
To: 'Rhonda Scott'
Subject: RE: [CnD] Brat Ideas
Rhonda,
Thanks, I actually
Hi all,
A friend of mine asked if I had heard of an online grocery store in the
north east united states that you could get package instructions from. Said
he heard about it from one of Dale's shows. Does this sound familiar to
anyone?
Keith
_
Hi,
I gave this to my dad. He has made it twice already. He really likes it I
guess.
Crock Pot Oktoberfest Knockwurst
1 pkg. (32 oz.) sauerkraut, drained
5 large red potatoes, sliced
1-1/2 lb. knockwurst, whole or chunked
Caraway seeds, to taste
1/4 to 1/2 cup brown sugar, or to taste
1 cup chic
- Original Message -
From: "Keith Watson"
To:
Sent: Thursday, November 12, 2009 11:42 PM
Subject: Re: [CnD] repost october fest
> Hi,
>
> I gave this to my dad. He has made it twice already. He really likes it I
> guess.
>
> Crock Pot Oktoberfest Knockwurst
&g
, November 12, 2009 6:30 PM
To: cookinginthedark@acbradio.org; tk.wat...@verizon.net
Subject: Re: [CnD] repost october fest
Okay, should you peel the apples?
- Original Message -
From: "Keith Watson"
To:
Sent: Thursday, November 12, 2009 3:42 PM
Subject: Re: [CnD] repost oc
Here's an idea for modifying this recipe. Dale back me up on this one.
Grill the brats. Saute the onion and peppers in a bit of oil. Throw the brat
on a bun cover in peppers and onions. And here's the best part...wait for
it...here it comes...
Drink the 6 cups of lager as you eat the brat!!!
And
What is beef mince? And how much is 300 grams? Guess I need a good
conversion utility.
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Margaret Booth
Sent: Friday, November 13, 2009 1:13 AM
To: cookinginthed
...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Keith Watson
Sent: Friday, November 13, 2009 8:20 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Easy Curry Puffs
What is beef mince? And how much is 300 grams? Guess I need a good
conversion utility.
Keith
Blaine,
I never flip my omlets. I cook them on a stove top for a bit and then put
the skillet in the oven on broil for about 4 minutes. That cooks the top
half. Just make sure that you use a oven safe skillet. I prefer caste iron.
But do use a smaller non stick skillet if I am only cooking for mys
Judy,
Basically just the same as using the bake setting. It just turns on the
element on the top of the oven and is hotter.
Depending on what you are broiling you need to be aware of where your rack
is. I always set the level of the rack before turning on the oven for either
broil or bake.
And o
Wow, I guess that everything has a name. I would never in my life associated
what I did would be called frittatas. How interesting.
Thanks for reminder about the oven door. I do this as well. But it is so
habitual now that I forgot to mention it.
Keith
-Original Message-
From: cookingin
Gerry,
Most folks don't realize that freeze drying or keeping coffee, even if it is
vacuum sealed, for a long time will dry up the oils from the bean and cause
it to taste rather acidic. I have not yet begun to roast my own beans. But I
do buy a pound a week and grind it as needed. Towards the end
Last year I bought my mother a neat little gadget for English muffins. It
was a hinged fork that you stuck through your muffin and pulled it apart. It
works great. Only wish I had bought 2, because I sure could use one.
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
Hi all,
Got a bag of frozen shrimp I need ideas for. Can anyone help? It's about a
pound I think.
Keith
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All,
Ok, first thanks to all for your suggestions. I sort of took those and used
what I had on hand to make a great meal.
½ stick of butter
1 cup white rice
1 medium onion
1 green pepper
3 garlic cloves
1 can cream of mushroom soup
1 can mushrooms (my daughter digs mushrooms)
2 table
Oops, forgot to include the pound of frozen shrimp to the recipe.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Keith Watson
Sent: Tuesday, December 01, 2009 6:11 PM
To: cookinginthedark@acbradio.org
Subject
Yum this sounds good. Question though. Would you really need to use a double
boiler? I ask because I don't own one and would like to attempt this recipe.
Keith
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lever
Does anyone have a good split pea recipe? I also need to know if you need to
soak them overnight.
Thanks,
Keith
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Mel,
I have one of the timers that you described. Unfortunatly it does not have a
key to tell you how much time remains. It does announce the remaining time
every minute until 1 minute is left and then announces every 10 seconds. I
am attaching the instructions that I received from the place I bou
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