Hi.
Welcome to the list. My name is Becky, and I am from Georgia.
As far as baking goes, your timer is a great tool. You can also touch most
baked goods to tell when they are done. Cakes, for example, often spring
back when pressed very lightly with the fingers. You can also use
toothpicks, knives, or skewers to test doneness. Usually, if the toothpick,
knife, or whatever you are using comes out clean, the food is done.
I hope that helps and hope you enjoy being on the list.
Becky
-----Original Message-----
From: betty hatton via Cookinginthedark
Sent: Monday, September 01, 2014 9:38 PM
To: [email protected]
Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7
hello I am new here to cooking in the dark I hope to get some recipes and
share ideals of how you bake with vision issues. my name is betty from
Alabama. I have not done any baking since my vision impairment. I do use a
timer for hamburgers and chops, I cook baking in a microwave. I would like
to try baking again but my oven would really heat my house up so I hope to
learn some easy quick baking again that would not take a long time.
--------------------------------------------
On Mon, 9/1/14, [email protected]
<[email protected]> wrote:
Subject: Cookinginthedark Digest, Vol 60, Issue 7
To: [email protected]
Date: Monday, September 1, 2014, 9:00 AM
Send Cookinginthedark mailing list
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When replying, please edit your Subject line so it is more
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than "Re: Contents of Cookinginthedark digest..."
Today's Topics:
1. Re: Cutting Things (Betty
Emmons)
2. Re: Mace and Nutmeg. (Betty
Emmons)
3. Re: mats (Betty Emmons)
4. Re: mats (Betty Emmons)
----------------------------------------------------------------------
Message: 1
Date: Mon, 1 Sep 2014 10:35:55 -0500
From: "Betty Emmons" <[email protected]>
To: <[email protected]>,
"Charles Rivard"
<[email protected]>
Subject: Re: [CnD] Cutting Things
Message-ID: <65313120F8284BA4AF0C2E38E3C7C989@owner0001>
Content-Type: text/plain; format=flowed;
charset="iso-8859-1";
reply-type=response
I think the knife cuts so fast that if you hold it in
position you should be
able to cut. I however, have never used one however. I am
thinking back to
when I could see.
Betty Emmons
----- Original Message -----
From: "Charles Rivard via Cookinginthedark" <[email protected]>
To: <[email protected]>;
"Claudia" <[email protected]>
Sent: Monday, September 01, 2014 3:41 AM
Subject: Re: [CnD] Cutting Things
Use clean fingers as a guide if there isn't any
frosting or other stuff
you don't want disturbed by fingering. Another
idea is to use a pizza
wheel on stuff other than pizza. Cutting fudge is
a lot easier than with
a knife.
Speaking of cutting things, I've got questions about
electric carving
knives. I've often thought of buying one so that
I could slice ham or
roasts more easily than using my electric meat
slicer. My slicer will cut
a boneless ham into luncheon meat thickness or thinner,
and it does so
uniformly. An electric knife would be handy once
in a while if, I, as a
blind person, can safely use it. Questions:
Do they have an adjustable
guide that can be used to make uniform slices?
Can a blind person follow
along a bone to cleanly carve from a ham or chicken,
turkey, or other food
containing a bone? I would like to hear from
blind people who have used
one and their thoughts, tips and tricks before I
consider purchasing one,
and what I should look for in an electric knife.
Even if I do not get
one, I will find it interesting reading. Thanks.
---
Be positive! When it comes to being defeated, if
you think you're
finished, you! really! are! finished!
----- Original Message -----
From: "Claudia via Cookinginthedark" <[email protected]>
To: <[email protected]>;
"'Nicole Massey'"
<[email protected]>
Sent: Sunday, August 31, 2014 9:12 PM
Subject: [CnD] Cutting Things
Hi All,
Do you have suggestions for cutting pastries, such
as brownies or cookie
bars, as a totally blind person?
Thanks.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, August 31, 2014 8:34 PM
To: [email protected];
'Kimsan'
Subject: Re: [CnD] new member, intro and quick real
stupid question
Welcome to the list. You'll get a lot of great
recipes and techniques
here.
Sorry, but my only pork chop recipes are either
oven or electric skillet
recipes, though the basic oven pork chop recipe
might work. In this one
you
slice up potatoes and an onion and layer the onion
and then the potatoes
in
the crock pot. Then you shake some seasoning mix on
the potatoes (ranch
dressing mix, Greek seasoning, or possibly even
taco seasoning would
work)
and then layer the pork chops on top of the
potatoes. Some people also
pour
cream of mushroom soup over the chops at this
point. In the oven it cooks
for about an hour and forty five minutes at about
400248f, so someone
else
will have to give you a crok cooking time. The
number of chops depends on
the size of them, but you want good coverage over
the potatoes.
There are a lot of great crock pot recipes out
there, and I use mine a
lot
during the cooler months. (Heating up the kitchen
during a Texas summer
isn't appealing very often)
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Kimsan via Cookinginthedark
Sent: Sunday, August 31, 2014 8:23 PM
To: [email protected];
'janbrown'; 'Drew Hunthausen'
Subject: Re: [CnD] new member, intro and quick
real stupid question
Thanks everyone. I completely spaced making it
in the oven. I guess I
got caught up with my slow cooker lol.
Anyone have a crockpot recipie for porkchops?
I've googled a few but just wanted to get
ideas, more ideas.
"Success is the result of perfection,
hard work, learning from
failure, loyalty and persistence." Colin
Powell
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of janbrown via Cookinginthedark
Sent: Sunday, August 31, 2014 4:33 PM
To: [email protected];
Drew Hunthausen
Subject: Re: [CnD] new member, intro and quick
real stupid question
You could also cook bacon in the microwave or
buy microwave bacon.
There are lots of options.
Sausages have to be cooked though.
Jan
Sent from my iPhone
> On Aug 31, 2014, at 4:23 PM, Drew
Hunthausen via Cookinginthedark
<[email protected]>
wrote:
>
> Also in terms of cooking bacon, I likI
find that the microwave
> actually does the best. I just take the
bacon and put the strips
> between paper towels. I actually think it
does a better job than
> cooking
bacon on the stove.
>
> Drew Hunthause 714-296-7111
> www.noexcusesblindguy.com-296-7111
> www.noexcusesblind
>
> -----Original Message-----
> From: Cookinginthedark
> [mailto:[email protected]]
> On Behalf Of Kimsan via Cookinginthedark
> Sent: Sunday, August 31, 2014 4:07 PM
> To: 'Katie'; [email protected]
> Subject: Re: [CnD] new member, intro and
quick real stupid question
>
> Hello Katy and Sandy:
>
> I just wanted to confirm that, thanks. I
have a George formen grill
> which will do the same as a toaster oven,
so any meets for the
> caseroll, will need to be cooked, then.
I'll keep that in mind.
> Thanks.
> "Success is the result of perfection, hard
work, learning from
> failure, loyalty and persistence." Colin
Powell
>
>
> -----Original Message-----
> From: Katie [mailto:[email protected]]
> Sent: Sunday, August 31, 2014 3:47 PM
> To: [email protected];
Kimsan
> Subject: Re: [CnD] new member, intro and
quick real stupid question
>
>
> Hi!
>
> First, No question is stupid, asking how
is learning. smile.
> Welcome to the list. You should find
plenty of help offered on this
> list. We
>
> have people from all over the states,
Canada,and overseas. Some
> with lots of knowledge and good
recipes. So, hope you jump in and
> ask
what
> ever you want and someone will come to
your aid. Smile. My name is
> Katie, and, I am from Oklahoma.
> Here is a tip you may want to think about.
Toaster ovens are that
> expenses and will, bake,broil,and toast.
Maybe you could get one
> till you can get a oven or get it
fixed? If your stove is gas or
> electric and the top burners still work,
you need to fry the pork
> first, at least partly done before putting
in a crock pot. Some may
> disagree, but, I would anyway
myself. Then
>
> transferr it to a crock pot. If you have a
electric skilett you can
> use that
>
> instead if you want. Right now, my stove
is a gas one and my oven
> isn't working well, so I have bought a
toaster oven I do any baking
> in it, even though, I can only fit a 9 by
9 pan in it and, wish I
> could get a bigger one. I live a lone
though so can make do with
> smaller pans for right now, till I can do
better.smile. I have many
> reciepes if you need any thing you can not
find, let me know what it
> is and I probably have it or similar to
it. There is over 2,000 in
> my
recipe folder.
> Enjoy the list and welcome again.
> Katie in Oklahoma
>
> Love makes the world go 'round.
> ----- Original Message -----
> From: "Kimsan via Cookinginthedark" <[email protected]>
> To: <[email protected]>
> Sent: Sunday, August 31, 2014 5:20 PM
> Subject: [CnD] new member, intro and quick
real stupid question
>
>
>> Hi folks:
>>
>> I learned of this list after a buddy
sent me a recipie for the slow
>> cooker.
>>
>> I, will not come on here and pretend
to be the greatest cook, let
>> alone a good cook. I was married for 9
years where my wife did all
>> the
cooking.
>> Now
>> that I am divorced cooking for our 3
kids daily, its time to
>> improve my cooking skills. I do not
have a stove with a working
>> oven, so until I can get one, I am
using a slow cooker.
>>
>> I've googled tons of recipies for the
slow cooker, and if anyone
>> has any suggestions to broaden my
horizons let's hear them, but
>> here's the stupid question.
>>
>> I want to make a breakfast caseroll
and some of these recipies call
>> for stuff like bacon, so the slow
cooker, one must just throw
>> everything in there and be gone for
several hours; however, when
>> wanting to make a caseroll using
things like bacon or s, must I
>> cook them first then put them in the
crockpot or put them in as is.
>> See, told ya that was stupid lol.
>>
>> Take care.
>>
>>
>>
>> "Success is the result of perfection,
hard work, learning from
>> failure, loyalty and persistence."
Colin Powell
>>
>>
>>
>>
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>> Cookinginthedark mailing list
>> [email protected]
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>
>
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>
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------------------------------
Message: 2
Date: Mon, 1 Sep 2014 10:40:28 -0500
From: "Betty Emmons" <[email protected]>
To: <[email protected]>,
<[email protected]>
Subject: Re: [CnD] Mace and Nutmeg.
Message-ID: <C6658C41366444CCB6BF1D48CD75AB6A@owner0001>
Content-Type: text/plain; format=flowed;
charset="iso-8859-1";
reply-type=original
I use nutmeg in a small glass of milk to stop diarrhea
Betty Emmons
----- Original Message -----
From: "ajackson212--- via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Monday, September 01, 2014 5:53 AM
Subject: [CnD] Mace and Nutmeg.
Hi all,
For Charles: Mace in the context of the question
asked about the taste,
is referring to the spice, mace, which is the outside
of the nutmeg. It
has a flavor very similar to nutmeg, but more flowery
and delicate. It is
used in pickles and some cakes and cookies.
I hope this clears up any confusion.
Blessings,
Alice
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------------------------------
Message: 3
Date: Mon, 1 Sep 2014 10:49:12 -0500
From: "Betty Emmons" <[email protected]>
To: <[email protected]>,
"Robin Plitt" <[email protected]>
Subject: Re: [CnD] mats
Message-ID: <1AB09F14FBAC4D4D97F5C81B43C1A431@owner0001>
Content-Type: text/plain; format=flowed;
charset="iso-8859-1";
reply-type=original
I have cooked anything like chicken pork chops, fish
biscuits. One thing is
to know how much heat the mat can take. I have some which
you don't want to
go higher then 400 degrees. Sory don't know other
temperatures. I also have
some which go to 500 degrees. they can be cut down to fit
the pan size. I
got mine in the as seen on tv.
Betty Emmons
----- Original Message -----
From: "Robin Plitt via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Monday, September 01, 2014 8:42 AM
Subject: [CnD] mats
Does anyone have experience with grill mats or baking
mats?
What are your thoughts?
BTW, what do you cook with baking mats?
Thanks,
Robin
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------------------------------
Message: 4
Date: Mon, 1 Sep 2014 10:55:35 -0500
From: "Betty Emmons" <[email protected]>
To: <[email protected]>,
"Alex Hall" <[email protected]>
Subject: Re: [CnD] mats
Message-ID: <7E160CD73E244E8C9934730CCDFEFEB1@owner0001>
Content-Type: text/plain; format=flowed;
charset="iso-8859-1";
reply-type=original
they can go in the dishwasher
Betty Emmons
----- Original Message -----
From: "Alex Hall via Cookinginthedark" <[email protected]>
To: "Sandy" <[email protected]>
Cc: <[email protected]>
Sent: Monday, September 01, 2014 10:10 AM
Subject: Re: [CnD] mats
Usually just a wrince is good enough. We never use them
for raw meat or
anything, so there's no bacterial danger, and no one is
allergic to
ingredients that might be on them. If you need to, and
you will every so
often, just put a little soap on them and wash that
off, but usually a
good wrince seems to be fine. Let them dry, and there
you go.
On Sep 1, 2014, at 11:08 AM, Sandy <[email protected]>
wrote:
How do you clean them?
Courage is fear that has said its prayers!
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On
Behalf Of Alex Hall via Cookinginthedark
Sent: Monday, September 01, 2014 9:49 AM
To: <[email protected]>;
Allison Fallin
Subject: Re: [CnD] mats
If we're talking about Sil Pats for covering cookie
sheets, I love them.
You
never need to worry about greasing the sheet, or if
the recipe specifies
an
ungreased one, and cleaning the matts is way easier
than cleaning the
metal
sheets. Plus, you can use them as was-cleanup items
for other things; I
knead bread on one, for instance.
On Sep 1, 2014, at 10:45 AM, Allison Fallin via
Cookinginthedark
<[email protected]>
wrote:
I have mats that I use on cookie sheets when
I'm baking and I like them.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Robin Plitt via Cookinginthedark
Sent: Monday, September 01, 2014 8:43 AM
To: [email protected]
Subject: [CnD] mats
Does anyone have experience with grill mats or
baking mats?
What are your thoughts?
BTW, what do you cook with baking mats?
Thanks,
Robin
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--
Have a great day,
Alex Hall
[email protected]
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--
Have a great day,
Alex Hall
[email protected]
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------------------------------
Subject: Digest Footer
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End of Cookinginthedark Digest, Vol 60, Issue 7
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