Hi all,
Here is a Flint Michigan style Coney Island sauce for your dogs.
CONEY ISLAND HOT DOG SAUCE RECIPE
1 ½ lb lean ground beef
2 medium onions
4 stalks celery
1 tablespoon minced garlic
1 tablespoon white vinegar
1 tablespoon chili powder
½ teaspoon red pepper
1/8 teaspoon ground
Well Charles could use scotch bonnet peppers or Ghost chili extract for an
electrifying burning experience.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Tuesday, August 27, 2013 1:39 PM
To:
[mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Walter Cone
Sent: Tuesday, August 27, 2013 12:46 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] HOTDOG CHILLY
Well Charles could use scotch bonnet peppers or Ghost chili extract
for an electrifying burning experience.
-Original
I would think that if you looked at the message by subject line rather then
open the message you would have less of a chance of getting a virus.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Tuesday, August 27,
and spelling
errors!
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, August 27, 2013 12:46 PM
Subject: Re: [CnD] HOTDOG CHILLY
Well Charles could use scotch bonnet peppers or Ghost chili extract for an
electrifying burning
: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, August 27, 2013 12:46 PM
Subject: Re: [CnD] HOTDOG CHILLY
Well Charles could use scotch bonnet peppers or Ghost chili extract for an
electrifying burning experience.
-Original Message-
From: Cookinginthedark
You all your messages are coming through.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Benjamin Olson
Sent: Sunday, August 25, 2013 11:35 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] test message.
That's what I'm trying
I would put plenty of maple syrup on the chicken and salt and pepper on the
waffles.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, August 23, 2013 12:21 PM
To: cookinginthedark@acbradio.org
Subject: Re:
think alike. With that in mind, how did you? think of it?
(ornery grin)
--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, August 23, 2013 12:24 PM
Wow I have a nice, hot, spicy Cajun chicken breast to save so tomorrow I
will make a couple of waffles with it's name on it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Thursday, August 22, 2013 10:10 PM
To:
that surprises me is that you do not need to add water to where you
put the smoking stuff!
Courage is Fear that has said its prayers.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Walter Cone
Sent: Friday, May 31, 2013 7:10 AM
Okay if you ordered the Cameron indoor smoker you put a tablespoon full of
chips in the bottom of the smoker. You don't soak the chips. You will also
want to disarm your smoke detector while you use it but I had a lot of
success with it and use it often.
-Original Message-
From:
the house!
--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, May 31, 2013 7:10 AM
Subject: Re: [CnD] smoker tips
Okay if you ordered the Cameron
I have a pound of Italian Sausage and someone suggested making a meat loaf
with it. Does anyone have a recipe using it?
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
that a little beef burger be added to the mix. Now are you
looking conventional oven or crockpot?
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Monday, April 01, 2013 8:00 AM
Subject: [CnD] need a recipee for a meat loaf
I have a pound
Hi all,
I am making cookies but have a problem. How do you tell as a blind
person when the cookies are done besides smelling them burn (grin).
Walt
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Cookinginthedark@acbradio.org
Throw a little garlic and butter with it and you could invent a new flavor
(grin).
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of william
deatherage
Sent: Saturday, January 12, 2013 9:43 AM
To:
Actually the place was La Canasta and I think they specialized in Carne
Machaca. We better get off this thread because it is making me homesick,
hungry and off topic for this list (grin).
-Original Message-
From: cookinginthedark-boun...@acbradio.org
...@acbradio.org] On Behalf Of Walter Cone
Sent: Thursday, January 10, 2013 4:20 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Smoked Pork Enchilada's
I miss Bill Johnsons Big Apple too but also small things like the Chuck box
in Tempee by Arizona State University, the Tortilla Factory in Tucson
I would agree with you. The one on 32nd street and Van Burren was the
original. Bill Johnson died in a plane crash in the early 60's. There were
rumors of a mob hit on his plane but I wouldn't swear to it.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
Hi all,
It is fun to remenise about Phoenix and the good old days but maybre it
should be done off list. I am guilty too but we better move it on.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton
Your right about that partner. I don't like Beans in my inchaladas and if I
make beans for my chili I have them on the side.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Thursday, January
I miss Bill Johnsons Big Apple too but also small things like the Chuck box
in Tempee by Arizona State University, the Tortilla Factory in Tucson and El
Minuto for some good Carne Secca. You all are making this old Arizona
native homesick (grin).
-Original Message-
From:
I think you are reffering to the new nuwave cook top. It is a portable
stove top and the advantage is you can set the precise temperature you want
something to cook where you can't do that exactly on your regular stove top.
I don't know how accessible it is.
-Original Message-
If they arte the oven grips from Blind Mice Mart they are dish washer safe.
You may want to put them on the top though but they should be okay.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan
Sent: Friday,
Well it is really bad here for a kids birthday you can't have anything
unless it is healthy food. No cake, cupcakes, cookies only vegetable or
fruit snacks.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
White vinegar is the best for that.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK!
Sent: Monday, July 23, 2012 4:44 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Keurig Coffee Maker
Howdy Charles,
I use an electric smoker and use hickory chips for most pork.
You can use Mosquite but I preffer to use that with beef.
I use the chunks and some chips to really get the smoke flavor and odor
started. Good luck,
Walt
-Original Message-
From:
, it
will be smoked in 225 minutes. 240, which is 4 hours, won't hurt it a bit.
If you are smoking 4 5-pound hams, it will take the same amount of time.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Walter Cone walt.c...@gmail.com
James they both do the same thing but as one who has looked at both ovens
you may want to go with the nuwave because is a little more durable.
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell
Sent: Thursday, December 02,
I have used both. In my openion the nuwave is better constructed and would
be a better investment.
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of james
Sent: Thursday, December 02, 2010 5:29 AM
To: cookinginthedark@acbradio.org
Hi all,
I got some chorizo today and I never saw it packed in sausage casing. How
do you get it out of there or how do you cook it? I never came across this
before.
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Cookinginthedark mailing list
Cookinginthedark@acbradio.org
I would just snip the end off and squeeze it out. Just brown it as you
would hamburger.
If you're lucky enough to be Irish,
You're lucky enough!
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Saturday, February 13, 2010 8:31 PM
Subject
What kind of Burritos? do you want bean or Green Chili. Asking for a
recipee for burritos is kind of like asking for a recipee for candy.
- Original Message -
From: Terri Nettles tlnett...@cox.net
To: cookinginthedark@acbradio.org
Sent: Wednesday, November 18, 2009 5:31 PM
Subject:
, small though, can't fit a full
sized
cookie sheet in it, but i use it for all kinds of things even baking bread
- Original Message -
From: Walter Cone walt.c...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Sunday, November 15, 2009 1:41 PM
Subject: [CnD] Need some apliance advice
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