Yes, I agree with you Nicole. I have no usable vision but anytime a recipe is posted that I'm not quite sure of what the directions are indicating I ask someone sighted. I have also asked this list of folks to clarify what is indicated in a recipe. I also agree that we live in a sighted world and no one is going to make everything perfect for us. I teach independent living skills to students who are blind and are in various school districts in our state. There are usually sighted VI teachers and parents and sometimes when we are doing a lesson that requires cutting it is almost always the sighted individuals who will recommend that the students use something not so sharp to avoid cutting themselves. I'm always saying that I teach real life and the likelihood that they will use the recommended item is extremely slim. Of course, I teach them to be careful and we always consider other variables but I like this list. I have created a folder of recipes that I want to keep and try later. F or those recipes that I don't like I simply delete them but it doesn't mean that someone else on the list may not like the very one that I deleted. I say keep 'em coming.
-----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 5:02 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey <ny...@gypsyheir.com> Subject: [CnD] My thoughts on Recipes on the List I've been reading the responses, at least the ones I get, (I filter some folks here because of their interaction style, so I don't get everything in my inbox) and there are a few things that I think might be good to consider. First, not everyone here is completely blind. Blindness is a wide array of visual situations, so what may be completely inaccessible for someone might be no problem for another. Are we also expected to account for neuropathy, which is a common adjunct to a couple of the most common reasons for later onset blindness? If we do then we're going to get very few recipes after all the possible factors are accounted for. We are blind people functioning in a sighted world. This means it's a good idea for developing coping mechanisms. If a recipe is completely free of any sighted elements that's great, and I support the "Tried and True" label in the message subject for those recipes. But we don't live in a world where others are going to do things just so we can participate equally, so we have to work out or ask to find out what these visual cues mean in terms of time, texture, and scent. I make sure to do this whenever I'm posting a recipe from one of the cooking sessions I attend once a month. But I also ask the chef what "when the juices run clear" means and other useful things like the palm test for grilled steaks, as just one example. Learning these skills will open up Avast array of recipes for you to use and make you far less dependent on assistance from others. One more thing -- Dale Campbell owns this list. Steve Stewart moderates it. And they've been crystal clear in their list rules -- if you've got a problem, take it to them. Don't. Post. It. On. The. List. "Maling list cops" tend to solve nothing and create more discord themselves. Let the folks who run the list handle things, like they've asked us to. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
