They do work in a frying pan. I used the old metal ones there too but was careful to pick them up directly without sliding them around on the pan's surface.
Pamela Fairchild <[email protected]> -----Original Message----- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Tuesday, July 14, 2020 10:32 AM To: [email protected] Cc: [email protected] Subject: [CnD] Silicone rings Do those silicone rings work for fried eggs as well? I remember back in the day, they used to have these metal ones. The edges were sort of sharp. They would not work with any kind of coated pan. I still like my toad-in-a-hole, but it would be nice to fry an egg without the bread for a change. For anyone who doesn't know, a toad-in-a-hole is a piece of bread with a hole punched out in the middle. You fry it in a pan and put an egg in the middle. It is easy to turn over because the bread holds the egg firmly in place. -----Original Message----- From: Cookinginthedark <[email protected]> On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, July 14, 2020 2:54 AM To: [email protected] Cc: Marie Rudys <[email protected]> Subject: Re: [CnD] Pancakes? I have a set of those silicone rings you can use that I put into the pan, pour the batter inside of it and when it spreads, it is the size of the inside of the silicone ring--dollar pancakes. I turn both the ring and the pancake over. You can get these silicone rings from Blind Mice Megamall. Marie On Mon, Jul 13, 2020 at 6:09 PM Ron Kolesar via Cookinginthedark < [email protected]> wrote: > Ok, here's my two cents on this topic. > I purchase the frozen pancakes and brown them in the talking toaster oven. > I love them. > Hope this feedback helps out. > Ron > > -----Original Message----- > From: Sugar Lopez via Cookinginthedark > Sent: Sunday, July 12, 2020 14:24 > To: [email protected] > Cc: Sugar Lopez > Subject: [CnD] Pancakes? > > Good morning folks > Just changed subject line to go with the message in the body. > I almost missed it. > Thanks mods for the awesome job! > Smile > sugar > > "Not that I speak in respect of want: for I have learned, in > whatsoever state I am, therewith to be content." > -Philippians 4:11 > 🙏 > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar 😘 > > > > -----Original Message----- > From: Cookinginthedark <[email protected]> On > Behalf Of Pamela Fairchild via Cookinginthedark > Sent: Sunday, July 12, 2020 9:26 AM > To: [email protected] > Cc: [email protected] > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > I used to have lots of trouble with pancakes. I either didn't cook > them with enough oil so that they stuck to the pan and didn't turn > correctly, or I tried to turn them too early and made an equally > terrible mess of them. > Now > I wait until all the bubbles go away on top, and they are almost dry > but not quite. Then the spatula slides under nicely and they turn > correctly. If I haven't made them for a while though it may take two > or three to get back into the groove. The other thing is that I need > to keep the heat lower than my sighted friends or I tend to make burnt > offerings. If there is a sighted person around, if they are willing I > let them cook the pancakes. I am not above buying frozen pancakes and > heating them in the microwave. By the time I make a batch from raw > dough, I have too many for one and have to freeze some of them anyway, > refrigerate them, or feed them to the birds in my back yard. When > growing up it was feed them to the chickens, and other farm animals. > Back then it was sour dough pancakes, which I love but have not kept > an ongoing starter for years for lack of use. There are not enough > people in my household to do that anymore, but one of these days I > will begin a new starter. The temptation is growing just like the yeast does. > > Pamela Fairchild > <[email protected]> > > -----Original Message----- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Sunday, July 12, 2020 11:39 AM > To: [email protected] > Cc: [email protected] > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > This has not come up as a problem here, but respect for everyone is so > important. I'm a pretty experienced cook for example, but there are > things I just don't do well. I don't even try to accurately measure > small amounts of liquid, like vanilla, anymore. I just pour over my > finger and hope it isn't too much. I have never successfully made > pancakes, one of the first things that rehab teachers teach. But I > bake yeast breads, grow sprouts and microgreens, and always get called > on to make the Thanksgiving dressing. > So > there are some things I do pretty well and some, well, not so much. > Are we all that way? Maybe we are just here to support and help each > other out. > > -----Original Message----- > From: Cookinginthedark <[email protected]> On > Behalf Of Helen Whitehead via Cookinginthedark > Sent: Sunday, July 12, 2020 5:45 AM > To: [email protected] > Cc: Helen Whitehead <[email protected]> > Subject: [CnD] Reminder of list guidelines: all members please read! > > Cooking in the Dark List Guidelines: > 1. Keep messages on the topic of cooking. > This is not a social list...it is a cooking list. > 2. Change subject lines to reflect the body of the message. > 3. Avoid sending short, meaningless messages. Examples follow: > "Thanks for the recipe" > "This sounds good" > "Me too" > Messages like this clutter up the list and greatly increase the time > it takes to read through posted messages. > If you want to thank someone for a recipe please do so off list. > 4. Please do not post more than 8 recipes in a day. > You take the time to post them, so make sure that they get read. > Bombarding > the list with 10 to 20 recipes will ensure that many are deleted > instead of read. > Imagine if every list member posted over 20 recipes each day...that > would result in over 7,000 messages in a day! > 5. Questions, comments, complaints, and requests for assistance > should be directed to the list owner or the list moderators for proper > handling. > 6. Off Topic notices or solicitations must be sent to the list owner > for approval and posting to the list. Failure to do this may result > in suspension > > or removal from the Cooking in the Dark list. > 7. Be respectful of everyone on the list...no flaming will be tolerated. > There are no stupid questions since everyone cooks at a different level. > > Cooking in the Dark List Information. > To subscribe to the list, send a message to: > [email protected] and put the word subscribe in > the subject field. > To unsubscribe from the list, > Send a message to: > [email protected] and put the word unsubscribe in > the subject field. > A confirmation message will be sent to your address. > When you receive it, simply reply to it to complete the subscription > or unsubscription transaction. > If you need to contact the owner of this list, Dale Campbell, please > send a message to: > [email protected] > or > [email protected] > > List moderators: > Marilyn Pennington > [email protected] > Helen Whitehead > [email protected] > > > > _______________________________________________ > 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 > > _______________________________________________ > 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 > > _______________________________________________ > 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 > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > In the good old days of Morse code Shorthand, 73's AKA Best Regards > and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed > Emergency Communications Station And Volunteer Certified Licensed Ham > Radio Station With the Call Sign of KR3DOG > > _______________________________________________ > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
