Nicole, you stated things very well. Moving away from the subject, I have a question about something in your post: You mentioned the palm test for grilled steaks. I thought I was familiar with all types of doneness tests, but I haven't heard of that one. Would you explain it, please? It may have been mentioned in a recipe that I deleted, so I beg your pardon if I'm asking for repeat instructions.
Jennifer On 7/19/16, Charles Rivard via Cookinginthedark <[email protected]> wrote: > Who is this list designed for? > > > > > If you think you're finished, you! really! are! finished!! > -----Original Message----- > From: Nicole Massey via Cookinginthedark > Sent: Tuesday, July 19, 2016 4:02 PM > To: [email protected] > Cc: Nicole Massey > 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 > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
