Maybe I'm not understanding how to wrap the bacon around. I thought the
bacon went around the whole thing, wrapping it like a package, in which case
you couldn't then put the cheese mixture into the cap. If the bacon goes in
a circle on the outside, around the edges, making a round cylinder, of
cou
Here is Dale's mushroom bomb recipe as I believe he intended it to be. If I
am wrong, he can correct me, but I think I am on safe enough ground here. At
any rate this is how I would make these, but I would go really easy on the
pepper flakes, reducing my bomb to a fire cracker.
Dale Campbell's Mus
Hi Sugar, I love the flexibility of the pasta sauce ideas here. I hope
Stephanie never gets bored or tired of writing her recipes. She sounds like a
lady with lots of crockpot experience in her daily life. She has so many
wonderful ideas. Thanks for sharing them with us.
Pamela Fairchild
---
Marilyn, thanks for this great looking soup recipe. I have some slightly
outdated corn that must be used this winter and I haven't even begun to
think of how to use it up yet. This may get me going.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Penningt
Sugar, You've done it again! You found another crockpot recipe that I must try
soon, especially with the cold of winter. I am sure to make some changes, or
variations, depending on what is in my pantry cupboards, but it will surely be
a success.
Thanks once again for another great idea.
Pamela
You want the eggs to sit, covered, on the turned off burner, for 20 minutes.
Then plunge them into cold water to crunch the shells and peel. Works every
time. Good luck.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Wendy Williams via Cookinginthedark
Sent: Mon
Crockpot liners are more like plastic bags. Have you seen the turkey bags you
can buy to cook your turkey in in the oven? That is what liners are like. I
don't know if they can be used in the insta-pot.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Tiffany Je
I don't know a good way to make more than one pancake at a time, so I use a
small pan, 7 or 8 inches across, butter it well, heat it to medium, pour the
batter in, about a third of a cup, half cup at most. Let it sit for about 3
minutes. Slide your turner under. If it doesn't go easily, it is not c
When I melt butter in the microwave, I often use one of the thaw cycles. I
put the butter into a micro safe glass container, like a cereal bowl. After
running the shortest thaw cycle once, I check the butter, if there are large
chunks left I cut them up, then put it on for a second thaw cycle. I fi
I don't know these new veggies, but like you, I don't think it would hurt to
give the cooking method you mention a try. Where are you that fresh veggies are
being difficult to find? I hope we don't eventually have that problem as well.
Pamela Fairchild
-Original Message-
From: Cooking
Sugar, I just tried responding to this message and my computer crashed. I can't
find the part of the message I already wrote, so am starting over again. I hate
it when that happens, and it does at least once a week these days.
Ok, I love the C P recipes you send because whether I make them or not
rom: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Sunday, November 1, 2020 5:25 PM
To: 'Cooking in the Dark'
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] CROCKPOT CANDIED PECANS
Sugar, these are on my list for this year too. Thank you for sending this on
Sugar, these are on my list for this year too. Thank you for sending this one
that uses real sugar and nuts. I was afraid I was going to have to modify one
made for using substitutes, which I am not able to use.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of S
Behalf Of Reinhard Stebner via Cookinginthedark
Sent: Saturday, October 24, 2020 6:22 PM
To: Cooking in the Dark
Cc: Reinhard Stebner
Subject: Re: [CnD] Spanish Rice Casserole
Yes please, that would be very helpful.
Sent from my iPhone
> On Oct 24, 2020, at 6:11 PM, Pamela Fairchild via Coo
Thanks for this recipe. It is not the same recipe you sent the first time.
Do you want me to repost the first one and finish the instructions the way I
make them for that original recipe? I don't want to step on anybody's toes
here.
Pamela Fairchild
-Original Message-
From: Cookinginthe
--- Begin Message ---
I cut the email address onto my clipboard, then pasted it into the address
box of a new message. If it still comes through as an attachment and not a
message, this is something only our administrator can fix for us.
Pamela Fairchild
--- End Message ---
_
Thank you for the substitution chart. I have seen some before but this one is
especially well thought out and well written.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Thursday, September 17, 2020 10:57 AM
To: cookingin
Dale, Awesome to hear from you, and with such a simple, impromptu casserole
idea to enjoy with close neighbors. I hope you and your family are staying safe
through these times when getting together is not always possible.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On B
The Fluke recipes are throughout the books. It is easy to scroll forward with
the library player or a Victor Stream and find them.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, September 7, 2020 10:10 AM
To: cookin
Where do you find the Fluke Recipes written out for you? I want as many of
those as I can find.
Also, somebody asked about the almond slices in this cake. A fourth cup isn't
all that many, so you sprinkle all of them evenly over the bottom of the pan to
decorate the cake's top when you invert th
Peeling a cantaloupe really does require a knife. There is usually a good
eighth inch of green stuff next to the skin that has no flavor and which you
don't want to eat. The peeler is not designed to do that kind of job
efficiently. You could really cut yourself with the peeler attempting to
peel a
/seafood. Do you think the
rest will freeze for reheating later?
Thanks,
Dani
On 9/4/20, Pamela Fairchild via Cookinginthedark
wrote:
> The stuffing in this recipe could be used as a stuffing with any kind
> of fish almost.
>
> Pamela Fairchild
>
>
> -Origina
The stuffing in this recipe could be used as a stuffing with any kind of
fish almost.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Friday, September 4, 2020 5:27 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject:
have
said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with
and without tails.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, September 4, 2020 11:13 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@c
I suspect you need to purchase pre-cooked frozen shrimp for this recipe
unless you like it raw because there are no instructions I see here for
cooking the shrimp. So be careful what you purchase.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via
I say, just leave the list alone. It is doing very well at present. We know
where the delete key lives and can use it as we desire. It was only just a very
few months ago when there was almost no traffic on this list and only a couple
of people were ever sharing. Now just look at all the people
Can you send me the fish recipe file too? Please!
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Fish recipes
I would add about a cup of milk into this basic mix, maybe increase the
shortning to 1-1/2 cups. For some purposes I might also add an egg to the
batter. Good luck.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, Au
Dena, It means Pillsbury. It took me a minute to figure it out too but then
the light dawned and I felt a little silly for not recognizing it
immediately.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark
Sent: Tuesday, August 25,
Call and ask Dale to describe the over the sink colander, and ask if he has
the locking lid pot as well. He has had a set of two in the past so probably
still does.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Su
You can try the substitution and see if it works. Sometimes it does and
other times it doesn't. It depends on the nature of the cake you are making.
Those cakes that are light and airy, like angel food, that take a lot of egg
whites are better in the bunt pan, but the really heavy cakes, like fruit
Is there a reason why you like DH mixes? I have been trying different ones
but it is hard for me to tell a difference. I am interested in hearing your
reasons, even if it is as simple as, I grew up with DH.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Evelyn v
I like rabbit, but will only eat it when bought in a grocery store, farmed
for eating. I would not eat wild rabbit. Too many diseases.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Anna Galassi via Cookinginthedark
Sent: Friday, August 21, 2020 9:19 AM
To: cook
In the freezer though, you might want the thicker labels.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 19, 2020 5:34 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Update
I have a set of bowls that I got back in the 80's. They are plastic, all
scarred up, but I keep them because they have the measurement lines on the
inside. They were made by Rubbermade at the time. I don't know where to find
anything like that now. There also used to be tin or aluminum measuring cu
chefs and writers of recipe books will advise you to use the nesting
measuring cups for dry ingredients and the glass all-in-one cup for liquid
measurements because they believe that accuracy is important. They treat
their kitchens like chemistry labs. That way, if you do too, your version of
their
I cooked a leg of lamb in the crockpot today. It was one I saw in the
grocery store and couldn't resist. I began by thawing it in the microwave.
It was boned, which solves one big problem right away, and filleted where
the bone was taken out. All of the outside fat was around the good meat, and
the
ookies and candy. Yuck!
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, August 18, 2020 7:07 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] EASY BUCKEYES
Marilyn, I fixed this recipe and am
If the small bag will fit into a sandwich bag, you can write your label as
if you were going to use it with the elastic, but just put it inside the
sandwich bag with your seed bag, facing the bag so you could read it through
the plastic bag. You could also put the bag of seeds into an envelope like
I won't try a pizza peel any time soon. With my luck the pizza wouldn't land
on the floor where a sensible one would go, but fall into the oven, sliding
cleverly through the rack onto the oven bottom and, of course landing upside
down on the heating element. Same reason I won't go the pizza stone r
Lately I have been using the labels with the elastic bands in the freezer,
and have been able to read them fine. So far I have had no trouble with the
elastic breaking or losing its spring. I have only done this for a few
months though. For those awkward packages where I have several smaller
packag
Marilyn, I fixed this recipe and am sending it back to the list for you. It
copied strangely and I had to fix it before putting it into my file. I
thought it might save questions from others. I hope you don't mind my
mending job. I left your message in tact below mine.
I like the alternative appro
How do you do your biscuits in the air fryer?
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Courtney F. Smith via Cookinginthedark
Sent: Saturday, August 15, 2020 7:14 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: Re: [CnD] ELEPHANT EARS
edark@acbradio.org
Cc: Louise Peyton
Subject: Re: [CnD] talking toaster oven
Hi:
How do I obtain audible or Braille instructions on using the oven? Thanks.
Louise
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 14, 2020 6:11
I was afraid I wouldn't like the talking toaster oven, but I really do like
it. It is easy to get things in and out without burning yourself, you can
set it to bake, broil, toast, keep warm, and you set the time and
temperature at which things happen. It is easy to use and I can do other
things in
I waited about 30 to 45 seconds before I reached in after the oven was off
and I had opened its door. I did not get steamed or burned. My report is in
another message that is either here somewhere or on its way.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of mew
Ok, fellow cooks, I decided to experiment once I read that steak in the oven
recipe. I have never cooked with water in my oven before so this idea is new
for me.
Not new in reading, because of the bread recipes that want a pan of water in
the oven with the bread to get a crisp crust, and custards a
I never remove the bones from canned salmon either. I need all the calcium I
can get from natural food sources, and those soft bones are a good source
according to many of the recipe books I have seen. I guess if I found a
large enough one I would remove it though.
I'm with you, I don't like macker
It wasn't your recipe, Ron, it was in one of the responses, and delightful
and wonderful because I have done exactly the same thing at times. I was
glad to know that I have company.. I meant no criticism or harm, but it was
genuinely funny and I responded accordingly.
Pamela Fairchild
-Orig
Oh, my friend, you forgot to proofread your scrambled egg recipe. I like your
recipe, but if the second cooking time is correct, you might want to rename
them as petrified eggs, or burnt offering eggs. Either way you gave me a good
laugh for the day, and I really needed to laugh. Thank you!
Pam
t are 8 to 9 inches long, and find they
work even better than a fork. I use a dish wider and more shallow than a
glass.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, August 10, 2020 4:26 PM
To: cookinginthedark@acbradio.o
Lisa, the last 5 ingredients have question marks for the amounts. Did you mean
1 teaspoon each? If so, I question that amount of pepper. It seems like too
much. Or did those question marks mean for us to adjust the amounts of those
ingredients to our liking? In which case I would still be at a
I find that when I crack an egg against another surface, the thinnest one
possible works best. A mug is too thick, but a thin drinking glass with a
sharper edge works well. Then I gently pull the egg apart where my crack is,
and let the egg drop into the glass, where I scramble it with a fork. I us
Probably! LOL!
Am I the only one who likes mustard greens?
Pamela Fairchild
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
Because it is frozen, it will keep 4 or 5 days. So you should finish it by
tomorrow, Tuesday. I can't imagine such a treat lasting nearly that long at
my house. LOL!
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark
Sent: Sunday, August
The hardest way is to make tomato sauce, or whatever you make when you can
the tomatoes, but put it into the size containers you want to use them in
for recipes, and freeze them.
The easier thing to do is wash them, dry them thoroughly, then place them on
cookie sheets to freeze. Then take them off
Helen, Thank you for this mustard article. I learned so much from reading
it. The most valuable thing I learned was that my leaving the mustard out
all these years is an ok thing to do, especially if you don't like the
mustard flavor. Also, I never considered that some people might have an
allergy
riginal Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, August 8, 2020 12:18 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING
I don't know if your almonds from
will want a
sauce whether tomato, white sauce, or toppings like pineapple, onions and
ham that will stick to the crust without other assistance.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 8:11
own crust. That I cook for a full 10 minutes before loading the
toppings.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 8:11 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
I don't know if your almonds from the freezer will sprout since you froze
them. Maybe they will survive it but if they were not already frozen when
you bought them, they may not sprout now that you froze them yourself. If
they don't sprout you can still eat them if they taste ok. I don't know if
ot
a, is California Pizza. This makes me happy to have
a sighted husband. (smile)
On 8/7/2020 5:29 PM, Pamela Fairchild via Cookinginthedark wrote:
> My favorite frozen pizza is Tomb Stone because it always gets crisp
> when cooked the first time around. I notice that the more things I add
> to
bject: Re: [CnD] Homemade Pizza almost
Almost forgot Pam, why no mushrooms in your recipe?
That's a huge crime. SMILES.
You can't cook without mushrooms nor bake without nuts, but no coconut
please.
Ron who loved your pizza.
-Original Message-----
From: Pamela Fairchild via Cookin
Unfortunately, it is all that oil that makes the dough turn out crisp and
crunchy without being tough or too hard to chew well. It is the one thing
that distinguishes the crust from that of other companies. So don't make it
often and use it for those serious treats for special occasions. It works
b
messages is a bigger problem
when you write yours at the bottom. If I have to drill down to find the
newest message, I delete it. I am sure I'm not the only one.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 4:3
a almost
I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy?
-Original Message-----
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookin
d to!
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela
> Fairchild
via Cookinginthedark wrote:
>> Oh, yes, I remember ringer washers and hanging my clothes on the
>> clothes line outside, and on a wooden rack in the house
Oh, I'm hopeless! I remembered to change the subject line but forgot to delete
all the messages below my pizza message. I would say I will do better, but
memory or age seems to make this a proverbial problem for me so I won't suggest
promises I probably can't keep--but I do try, really!
Pamela
aundry. My mother got a ringer washer, and finally a regular washer and
> dryer, which we had until we sold the house on Arthur Street. They don't make
> appliances as durable now as they used to!
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On A
I wouldn't trade the lessons learned from my early experiences either. In
some ways because of those early experiences in the country, with real
animals and plants and harvesting food, butchering cows and chickens, I knew
a lot of practical things that the other blind children at school didn't
know
Oh, yes, I remember ringer washers and hanging my clothes on the clothes
line outside, and on a wooden rack in the house in winter. I am so grateful
to live in this country, and in this day and age with modern conveniences. I
can remember outhouses in my youth, and wood heating stoves and coal stov
This is excellent information. I looked for something in my collection of
articles about oils and couldn't find anything like this. Jeanne, I'm glad you
had this or found it for us, whichever. Thank you, and I saved this. Really
good information!
Pamela Fairchild
-Original Message-
F
Karen, I love how you write recipes. It is my preferred Braille method
because it takes up the least amount of space, and is how I was taught to
write recipes in school. But I'll take recipes in any form. I must say, if I
have any grits I will try the company grits recipe you sent.
Pamela Fairchi
I like mine like you, Lisa, but I enjoy them with butter too. Same with
rice. I am more than hopeless because I like them both ways, and sometimes
even with butter and a little sugar, and even with fresh fruit cut up in
them, like peaches or strawberries, or blueberries in the summer.
Pamela Fairc
Oh, if you translated it I understand why you might have come up with
plastic wrap in translating. As has been suggested, parchment paper or foil
would be safer to eat from than plastic wrap even if that didn't melt. I
would be worried about plastic chemicals leaching into the food, but what do
I k
Won't plastic wrap melt at 350 degrees? Or maybe I should ask what brand of
plastic wrap can withstand 350 degree temperatures?
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 6:32 PM
To: cookinginthedar
CnD] using the Yumley website
Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the
site you described.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, July 30, 2020 3:39 PM
To: cookinginthedark@
I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
woul
It seems to me if you don't like it you would want a bit of that cardboard
taste. That way your husband won't like it either and you can forget about
the stuff! I'm with you. I don't like it either. I tolerate it just to be
polite but won't bother to cook and eat it on my own. It is ok not to like
Two days ago, day before yesterday, I did something I have not done for
quite some time, made pancakes. I had been wanting them for quite a while
and finally took the time. I got 10 pancakes from the batch and had only one
of those I wouldn't have wanted to serve to a sighted person. I was very
ple
I have been baking more bread since the Covid-19 thing, but have always
enjoyed baking bread. Two reasons for using a bread machine though, lack of
time, and arthritis that could make your hands, elbows or shoulders too sore
to be able to do other things. That said, even the bread machine has its
l
The induction stove top would be the same thing. It is also an electric
stove with a flat top. With the induction top, you can turn the burner on
but it won't heat up unless there is a pan on it. The trick is that the pan
which is on the burner has to be made of a material that attracts magnets.
Th
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar 😘
>
>
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of Pamela Fairchild via Cookinginthedark
> Sent: Sunday, July 12, 2020 9:26 AM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...
Cookinginthedark
Sent: Tuesday, July 14, 2020 10:35 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Measuring liquids
Could you get a syringe in a vanilla bottle?
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via
If you take sample bottles to your favorite pharmacy, there is a good chance
they can find a syringe that will fit into your bottle and even reach to its
bottom. They come in a variety of sizes and thicknesses.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of me
The marks you make are on the outside of the plunger. When you pull it out
to the first mark you come to it is the smallest measure you marked. When
you pull it out to the last mark possible before the whole thing pulls
apart, you have the largest measurement you chose to mark. You stop at
whatever
Ron, tell us more. I didn't know one could make the frozen pancakes in the
toaster oven. What temperature do you cook them at, and how long do you bake
them? Do you grease the pan you bake them on so they don't stick? Do you butter
the tops of the frozen pancakes so they brown better? I want to
I have used syringes without needles for years, first to feed baby birds
when I was handfeeding hatchlings, and then to treat my dog's ears to avoid
wax and dirt buildup. I never once in all those years thought of using them
to measure liquids. The idea is brilliant. Now to find some appropriate
sm
I used to have lots of trouble with pancakes. I either didn't cook them with
enough oil so that they stuck to the pan and didn't turn correctly, or I
tried to turn them too early and made an equally terrible mess of them. Now
I wait until all the bubbles go away on top, and they are almost dry but
My most embarrassing but instructive kitchen blooper happened when I was in my
first college apartment and involved a paper towel. I learned to keep my
counter and range tops free and clear of everything. The paper towel stuck to
the bottom of a damp cookie sheet and went into the oven with the
ecipe and find it.
I was amazed because no one had shown me before.
So, no need for me to write out that Pillsbury book.
But I’ll go look up what I did speak on the Vic.
Sent from Mail for Windows 10
From: Pamela Fairchild via Cookinginthedark
Sent: Saturday, July 11, 2020 6:38
gt;
> Please take care of yourself and I'm so glad that you have those memories of
> good times together.
>
>> On 7/11/2020 3:37 PM, Pamela Fairchild via Cookinginthedark wrote:
>> I can read the UEB but don't ask me to write it. I don't like it either. I
&g
I can read the UEB but don't ask me to write it. I don't like it either. I
suppose many of us who have read braille forever don't tend to.
On a second topic, I just read through that list of cookbooks. Can you imagine
having all of those in your library? If they were braille rather than
electro
olutions Recruitment.
Workplace Mentoring. Technology Accessibility.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Wednesday, July 8, 2020 1:30 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] M
Sometimes that is exactly what must happen. It is a dumb way to have to
operate, but there sometimes simply isn't a choice. I have found lately that
the samples in the stores now are often mock ups and not the real thing. That
means you can't tell anyway if it will work when you order it because
That's how I did bacon when I first started cooking it years ago. I found it
just took way too long that way and I was hungry.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 7, 2020 1:02 PM
To: cookinginthed
I never thought of doing that. What a clever idea to weave bacon strips.
Thank you!
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark
Sent: Tuesday, July 7, 2020 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject
I have not looked at air fryers lately. My experience in the past has been:
If it has knobs that turn they probably will not be accessible but could be.
If they have buttons that look like little bubbles they will probably be
completely accessible as long as you write down what each button does and
full power for bacon? My microwave is 1200 watts. Often, I
find it does better on, say, 60%. The precooked bacon does ok at full power,
because it is such a short time.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, July 7, 2020
I cook bacon in the microwave all the time. Each microwave oven is different
though and it takes some experimentation to figure out exactly how much time to
cook it in yours. You have two problems, how long your oven takes and how
thinly or thickly sliced your bacon is. A third factor is your ow
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