The url is
www.blindmicemegamall.com
and they are thermometers.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "betty hatton via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Wednesday, September 03, 2014 4:10 AM
Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 17
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]
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------------------------------
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
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http://acbradio.org/mailman/listinfo/cookinginthedark
------------------------------
End of Cookinginthedark Digest, Vol 60, Issue 17
************************************************
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