i am new here, where is the mall? is it located in alabama? the 1 800 number in this email is that the contact number for dale where i can purchase a thermoter? are they exspensive? i am on disability with limited income. -------------------------------------------- On Tue, 9/2/14, [email protected] <[email protected]> wrote:
Subject: Cookinginthedark Digest, Vol 60, Issue 17 To: [email protected] Date: Tuesday, September 2, 2014, 9:50 PM Send Cookinginthedark mailing list submissions to [email protected] To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to [email protected] You can reach the person managing the list at [email protected] When replying, please edit your Subject line so it is more specific than "Re: Contents of Cookinginthedark digest..." Today's Topics: 1. Re: Cookinginthedark Digest, Vol 60, Issue 11 (Lenore Koszalinski) 2. drumbsticks on the small george formen (Kimsan) 3. Re: drumbsticks on the small george formen (Charles Rivard) ---------------------------------------------------------------------- Message: 1 Date: Tue, 02 Sep 2014 22:26:34 -0500 From: "Lenore Koszalinski" <[email protected]> To: <[email protected]>, "'betty hatton'" <[email protected]> Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 11 Message-ID: <01c501cfc726$dd519630$97f4c290$@net> Content-Type: text/plain; charset=iso-8859-1 Thephone number too speak too me is 1800 248 99 65 They have talking themomators. Lenore -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of betty hatton via Cookinginthedark Sent: Tuesday, September 02, 2014 4:20 PM To: [email protected] Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 11 Just sharing what I done on burgers and pork chops. I am legally blind, I have some vision I can see a few feet but its not good enough to depend on for cooking! I use a timer. I had a sited person so I turned my eye on medium heat and I marked it so I know where medium heat is and with a sited person i timed how long it took to cook it to get it done. So thats what i do each time now, I use my timer. I would like to find me a talking thermoter though. -------------------------------------------- On Tue, 9/2/14, [email protected] <[email protected]> wrote: Subject: Cookinginthedark Digest, Vol 60, Issue 11 To: [email protected] Date: Tuesday, September 2, 2014, 12:34 PM Send Cookinginthedark mailing list submissions to ??? [email protected] To subscribe or unsubscribe via the World Wide Web, visit ??? http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to ??? [email protected] You can reach the person managing the list at ??? [email protected] When replying, please edit your Subject line so it is more specific than "Re: Contents of Cookinginthedark digest..." Today's Topics: ???1.? cooking tips (Kimsan) ???2. Re:? cooking tips (Jessica D) ???3. Re:? cooking tips (Alex Hall) ???4. Re:? cooking tips (Kimsan) ???5. Re:? cooking tips (Alex Hall) ???6. Re:? cooking tips (janbrown) ---------------------------------------------------------------------- Message: 1 Date: Tue, 2 Sep 2014 11:15:35 -0700 From: "Kimsan" <[email protected]> To: <[email protected]> Subject: [CnD] cooking tips Message-ID: <[email protected]> Content-Type: text/plain; charset="us-ascii" First, thank you to all that welcomed me with open arms.? I hesitated to post my questions as in my part of the world, peoples view being blind, one cannot achieve much, let alone cook. I'm doubted for just aboot everything lol.? Here is my question, which I hope will not insult anyone, but before I lost lots of hearing in the past couple of years, I have always used what folks told me back in the day as it relates to cooking things on the stove i.e George formen to listen out for the sizzling and popping, and? that when the sizzling and popping "calms down" the meats are ready, so my question is whether if you are hard of hearing or not, how do you know if something is fully cooked when you cannot see the color of the said product being cooked, this is just not for cooking on the George formen grill, or cooking bacon on the stove, I've always wondered about baking chicken/porkchops as well. Right now, I have my daughter double check lol, but one day she might be off somewhere and I am here to "double check" myself. Thanks. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell ------------------------------ Message: 2 Date: Tue, 2 Sep 2014 14:30:22 -0400 From: Jessica D <[email protected]> To: "[email protected]" <[email protected]>, ??? Kimsan <[email protected]> Subject: Re: [CnD] cooking tips Message-ID: <[email protected]> Content-Type: text/plain; charset=us-ascii You could try stabbing it with a fork. You can look online to see what things are supposed to feel like. I'm sure a Google search will tell you. Sent from my iPhone > On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark <[email protected]> wrote: > > First, thank you to all that welcomed me with open arms.? I hesitated to > post my questions as in my part of the world, peoples view being blind, one > cannot achieve much, let alone cook. I'm doubted for just aboot everything > lol.? Here is my question, which I hope will not insult anyone, but before I > lost lots of hearing in the past couple of years, I have always used what > folks told me back in the day as it relates to cooking things on the stove > i.e George formen to listen out for the sizzling and popping, and? that when > the sizzling and popping "calms down" the meats are ready, so my question is > whether if you are hard of hearing or not, how do you know if something is > fully cooked when you cannot see the color of the said product being cooked, > this is just not for cooking on the George formen grill, or cooking bacon on > the stove, I've always wondered about baking chicken/porkchops as well. > Right now, I have my daughter double check lol, but one day she might be off > somewhere and I am here to "double check" myself. > > > > Thanks. > > "Success is the result of perfection, hard work, learning from failure, > loyalty and persistence." Colin Powell > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 3 Date: Tue, 02 Sep 2014 14:31:15 -0400 From: Alex Hall <[email protected]> To: [email protected], Kimsan <[email protected]> Subject: Re: [CnD] cooking tips Message-ID: <[email protected]> Content-Type: text/plain; charset=us-ascii This isn't good for everything, but for baking meats, you can check the temperature. Get a talking thermometer, or use an iGrill linked to an iOS device and braille display if you have to. I know the latter is expensive, more so if you don't already have an iOS device, but that's all I can think of. For stovetop meats, or a rough guess on other meats, you can try a fork test. If the fork goes into the meat with a good amount of resistance, the food isn't ready. Once the fork can go on pretty easily, it's probably done. With both the fork and the thermometer, don't forget to test the thickest parts of the meat, and check a few places. For thermometers, remember to not hit any bones, as they will throw off the temperature reading. On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark <[email protected]> wrote: > First, thank you to all that welcomed me with open arms.? I hesitated to > post my questions as in my part of the world, peoples view being blind, one > cannot achieve much, let alone cook. I'm doubted for just aboot everything > lol.? Here is my question, which I hope will not insult anyone, but before I > lost lots of hearing in the past couple of years, I have always used what > folks told me back in the day as it relates to cooking things on the stove > i.e George formen to listen out for the sizzling and popping, and? that when > the sizzling and popping "calms down" the meats are ready, so my question is > whether if you are hard of hearing or not, how do you know if something is > fully cooked when you cannot see the color of the said product being cooked, > this is just not for cooking on the George formen grill, or cooking bacon on > the stove, I've always wondered about baking chicken/porkchops as well. > Right now, I have my daughter double check lol, but one day she might be off > somewhere and I am here to "double check" myself. > > > > Thanks. > > "Success is the result of perfection, hard work, learning from failure, > loyalty and persistence." Colin Powell > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall [email protected] ------------------------------ Message: 4 Date: Tue, 2 Sep 2014 11:55:21 -0700 From: "Kimsan" <[email protected]> To: "'Jessica D'" <[email protected]>, ??? <[email protected]> Subject: Re: [CnD] cooking tips Message-ID: <[email protected]> Content-Type: text/plain; charset="us-ascii" Thanks Jessica! I google quite a bit and one of my resources is this list, but to alex, which ap are you using for the iphone to do such a thing, or should I google that one to smile. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell -----Original Message----- From: Jessica D [mailto:[email protected]] Sent: Tuesday, September 2, 2014 11:30 AM To: [email protected]; Kimsan Subject: Re: [CnD] cooking tips You could try stabbing it with a fork. You can look online to see what things are supposed to feel like. I'm sure a Google search will tell you. Sent from my iPhone > On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark <[email protected]> wrote: > > First, thank you to all that welcomed me with open arms.? I hesitated > to post my questions as in my part of the world, peoples view being > blind, one cannot achieve much, let alone cook. I'm doubted for just > aboot everything lol.? Here is my question, which I hope will not > insult anyone, but before I lost lots of hearing in the past couple of > years, I have always used what folks told me back in the day as it > relates to cooking things on the stove i.e George formen to listen out > for the sizzling and popping, and? that when the sizzling and popping > "calms down" the meats are ready, so my question is whether if you are > hard of hearing or not, how do you know if something is fully cooked > when you cannot see the color of the said product being cooked, this > is just not for cooking on the George formen grill, or cooking bacon on the stove, I've always wondered about baking chicken/porkchops as well. > Right now, I have my daughter double check lol, but one day she might > be off somewhere and I am here to "double check" myself. > > > > Thanks. > > "Success is the result of perfection, hard work, learning from > failure, loyalty and persistence." Colin Powell > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 5 Date: Tue, 02 Sep 2014 15:01:16 -0400 From: Alex Hall <[email protected]> To: [email protected], Kimsan <[email protected]> Subject: Re: [CnD] cooking tips Message-ID: <[email protected]> Content-Type: text/plain; charset=us-ascii The iGrill is a bluetooth-enabled thermometer. It goes in the meat, then has a wire to the bluetooth box so said box can stay safely out of the way, rather like one of those thermometers you can stick on your fridge and watch. The cool part is that there's an iGrill app for your iPhone, iPad, or iPod Touch. You can check the temperature, set alerts to let you know when things are done, and so forth. If you're interested, I know there's a podcast about it, but I can't remember if it's on AppleVis.com or somewhere else. Either way, if you use a braille display with your phone already, this might be your easiest option. On Sep 2, 2014, at 2:55 PM, Kimsan via Cookinginthedark <[email protected]> wrote: > Thanks Jessica! > I google quite a bit and one of my resources is this list, but to alex, > which ap are you using for the iphone to do such a thing, or should I google > that one to smile. > > "Success is the result of perfection, hard work, learning from failure, > loyalty and persistence." Colin Powell > > -----Original Message----- > From: Jessica D [mailto:[email protected]] > Sent: Tuesday, September 2, 2014 11:30 AM > To: [email protected]; Kimsan > Subject: Re: [CnD] cooking tips > > You could try stabbing it with a fork. You can look online to see what > things are supposed to feel like. I'm sure a Google search will tell you. > > Sent from my iPhone > >> On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark > <[email protected]> wrote: >> >> First, thank you to all that welcomed me with open arms.? I hesitated >> to post my questions as in my part of the world, peoples view being >> blind, one cannot achieve much, let alone cook. I'm doubted for just >> aboot everything lol.? Here is my question, which I hope will not >> insult anyone, but before I lost lots of hearing in the past couple of >> years, I have always used what folks told me back in the day as it >> relates to cooking things on the stove i.e George formen to listen out >> for the sizzling and popping, and? that when the sizzling and popping >> "calms down" the meats are ready, so my question is whether if you are >> hard of hearing or not, how do you know if something is fully cooked >> when you cannot see the color of the said product being cooked, this >> is just not for cooking on the George formen grill, or cooking bacon on > the stove, I've always wondered about baking chicken/porkchops as well. >> Right now, I have my daughter double check lol, but one day she might >> be off somewhere and I am here to "double check" myself. >> >> >> >> Thanks. >> >> "Success is the result of perfection, hard work, learning from >> failure, loyalty and persistence." Colin Powell >> >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall [email protected] ------------------------------ Message: 6 Date: Tue, 2 Sep 2014 12:33:48 -0700 From: janbrown <[email protected]> To: "[email protected]" <[email protected]>, ??? Alex Hall <[email protected]> Subject: Re: [CnD] cooking tips Message-ID: <[email protected]> Content-Type: text/plain; charset=us-ascii The i-Grill works well. I think there is a second one something like i-Grill II or something of the sort. I stopped using it because I am not really a big fan of the internet of things and didn't like being linked to my phone just to know when something is done. But, it really works well and gives you a range of temperatures so you can determine both if your meat is safe to eat and whether it is medium well done or any other level of doneness. Jan Sent from my iPhone > On Sep 2, 2014, at 12:01 PM, Alex Hall via Cookinginthedark <[email protected]> wrote: > > The iGrill is a bluetooth-enabled thermometer. It goes in the meat, then has a wire to the bluetooth box so said box can stay safely out of the way, rather like one of those thermometers you can stick on your fridge and watch. The cool part is that there's an iGrill app for your iPhone, iPad, or iPod Touch. You can check the temperature, set alerts to let you know when things are done, and so forth. If you're interested, I know there's a podcast about it, but I can't remember if it's on AppleVis.com or somewhere else. Either way, if you use a braille display with your phone already, this might be your easiest option. >> On Sep 2, 2014, at 2:55 PM, Kimsan via Cookinginthedark <[email protected]> wrote: >> >> Thanks Jessica! >> I google quite a bit and one of my resources is this list, but to alex, >> which ap are you using for the iphone to do such a thing, or should I google >> that one to smile. >> >> "Success is the result of perfection, hard work, learning from failure, >> loyalty and persistence." Colin Powell >> >> -----Original Message----- >> From: Jessica D [mailto:[email protected]] >> Sent: Tuesday, September 2, 2014 11:30 AM >> To: [email protected]; Kimsan >> Subject: Re: [CnD] cooking tips >> >> You could try stabbing it with a fork. You can look online to see what >> things are supposed to feel like. I'm sure a Google search will tell you. >> >> Sent from my iPhone >> >>>> On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark >>> <[email protected]> wrote: >>> >>> First, thank you to all that welcomed me with open arms.? I hesitated >>> to post my questions as in my part of the world, peoples view being >>> blind, one cannot achieve much, let alone cook. I'm doubted for just >>> aboot everything lol.? Here is my question, which I hope will not >>> insult anyone, but before I lost lots of hearing in the past couple of >>> years, I have always used what folks told me back in the day as it >>> relates to cooking things on the stove i.e George formen to listen out >>> for the sizzling and popping, and? that when the sizzling and popping >>> "calms down" the meats are ready, so my question is whether if you are >>> hard of hearing or not, how do you know if something is fully cooked >>> when you cannot see the color of the said product being cooked, this >>> is just not for cooking on the George formen grill, or cooking bacon on >> the stove, I've always wondered about baking chicken/porkchops as well. >>> Right now, I have my daughter double check lol, but one day she might >>> be off somewhere and I am here to "double check" myself. >>> >>> >>> >>> Thanks. >>> >>> "Success is the result of perfection, hard work, learning from >>> failure, loyalty and persistence." Colin Powell >>> >>> >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > -- > Have a great day, > Alex Hall > [email protected] > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > ------------------------------ Subject: Digest Footer _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ End of Cookinginthedark Digest, Vol 60, Issue 11 ************************************************ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 2 Date: Tue, 2 Sep 2014 21:16:17 -0700 From: "Kimsan" <[email protected]> To: <[email protected]> Subject: [CnD] drumbsticks on the small george formen Message-ID: <[email protected]> Content-Type: text/plain; charset="us-ascii" So, I mentioned I would make drumbsticks today, and I did. It took 32 minutes lol. I like it better in the crockpot, but I didn't feel like waiting six hours and eat at 2 in the morning, lol. Someone give me an oven! Smile. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell ------------------------------ Message: 3 Date: Tue, 2 Sep 2014 23:50:39 -0500 From: "Charles Rivard" <[email protected]> To: <[email protected]>, "Kimsan" <[email protected]> Subject: Re: [CnD] drumbsticks on the small george formen Message-ID: <E51D0DF375224C06A393B845372E6224@D4FY50L1> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original How many drumsticks? What, if anything, did you coat them with or marinade them in? And what temperature setting did you use? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ----- Original Message ----- From: "Kimsan via Cookinginthedark" <[email protected]> To: <[email protected]> Sent: Tuesday, September 02, 2014 11:16 PM Subject: [CnD] drumbsticks on the small george formen > So, I mentioned I would make drumbsticks today, and I did. It took 32 > minutes lol. I like it better in the crockpot, but I didn't feel like > waiting six hours and eat at 2 in the morning, lol. Someone give me an > oven! > Smile. > > > > > > > > "Success is the result of perfection, hard work, learning from failure, > loyalty and persistence." Colin Powell > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Subject: Digest Footer _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ End of Cookinginthedark Digest, Vol 60, Issue 17 ************************************************ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
