Re: [CnD] pressure cookers

[Brian Oglesbee via Cookinginthedark]

I cooked using an electric pressure cooker today love it I am totally blind and 
live alone. When I first got it I had a sighted friend come by and show me how 
to use it mine is real simple to use

Sent from my iPhone

> On Jun 11, 2016, at 10:59 PM, Sharon via Cookinginthedark 
>  wrote:
> 
> Do you mean just ACBradio? Or do you mean that the cooking demonstration was 
> actually on the show Main Menu?
> Sharon another Sharon
> 
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 10:20 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] pressure cookers
> 
> Sharon, if you have a computer you can get two cooking shows on Saturday 
> night on acb main menu radio. On one of them, a guy use an electric pressure 
> cooker and he's totally blind.
> 
> Juliette
> 
> - Original Message -
> From: Sharon Howerton via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 06/11/2016 6:11 pm
> Subject: [CnD] pressure cookers
> 
>> 
>> 
>> I am an avid QVC shopper and just got a message that all of their 
>> pressure cookers will be on payments. Can anyone comment on the 
>> accessibility of a pressure cooker? I am totally blind and live alone 
>> (now that my kids are grown and married!).
>> 
>> Thanks!
>> 
>> Sharon
>> 
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Re: [CnD] pressure cookers

[Sharon via Cookinginthedark]

Do you mean just ACBradio? Or do you mean that the cooking demonstration was 
actually on the show Main Menu?
Sharon another Sharon

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 10:20 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] pressure cookers

Sharon, if you have a computer you can get two cooking shows on Saturday night 
on acb main menu radio. On one of them, a guy use an electric pressure cooker 
and he's totally blind.

Juliette

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 6:11 pm
Subject: [CnD] pressure cookers

>
>
> I am an avid QVC shopper and just got a message that all of their 
> pressure cookers will be on payments. Can anyone comment on the 
> accessibility of a pressure cooker? I am totally blind and live alone 
> (now that my kids are grown and married!).
> 
> Thanks!
> 
> Sharon
> 
> ___
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Re: [CnD] pressure cookers

[juliette via Cookinginthedark]

Sharon, if you have a computer you can get two cooking shows on Saturday night 
on acb main menu radio. On one of them, a guy use an electric pressure cooker 
and he's totally blind.

Juliette

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 6:11 pm
Subject: [CnD] pressure cookers

>
>
> I am an avid QVC shopper and just got a message that all of their pressure
> cookers will be on payments. Can anyone comment on the accessibility of a
> pressure cooker? I am totally blind and live alone (now that my kids are
> grown and married!).
> 
> Thanks!
> 
> Sharon
> 
> ___
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Re: [CnD] Potatoes

[juliette via Cookinginthedark]

Susie, I'm coming to visit you! Of course, as lazy as I am, I never peel my 
potatoes but do all the rest.  And a big thing about _any starch in my book is 
that one _MUST put salt in the boiling water. If you don't, you can salt your 
arm off after the starch is done and it won't help, one iota! I even sent a 
pasta dish back in a restaurant because I knew from the taste the boiling water 
had not been salted. I got the dish back and it was _perfect!

Juliette Silvers

- Original Message -
From: Susie Stageberg via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 5:47 pm
Subject: Re: [CnD] Potatoes

>
>
> I know people who use a ricer are dedicated to that way, but I love, love, 
> love my stand mixer. It makes fluffy mashed potatoes and my family inhales 
> them. Sometimes I drop a clove of garlic in the water when I cook the 
> potatoes; sometimes I add chives or sour cream or cheese when I mash them. 
> 
> Susie
> 
> 
> 
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 4:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] Potatoes
> 
> There are many different delicious ways to fix potatoes.  I like trying new 
> ones.  It's great to share ideas this way.
> 
> Marie
> 
> 
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 1:57 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Potatoes
> 
> This morning I diced a few russet potatos placed a little butter flavored 
> olive oil and added chopped green bell peppers, red onionseadiced tomatos and 
> added garlic powdereasalt and pepper then on my skillet let it cook for about 
> 15 minutes on med. Heat then mixed a little because if you stir to much they 
> get mushy, anyways then I added hillshire beef kalbosahalf of the larg 
> package chopped) and cooked all together with scramble eggs on the side for 
> another 15 minutes  or till I felt them crispy enough.
>  Topped the potatos with a little cheddar cheese and salsa then served with 
> homemade flour tortillas I made this for my Daniel before a all day session. 
> What was left over I put in burritos to go for hm.lessmile Sugar
> 
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> comFilled with light, Sugar.
> 
> 
> -Original Message-
> From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 1:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] Potatoes
> 
> I love trying different types of potatoes.  Russets are great for the classic 
> baked potato and mashed potatoes. For potato salad, I like half red, half 
> fingerling.  Yukon Golds are great for both baking and salads.  My potato 
> salad has whatever kind of potatoes I have, boiled, sliced, and while hot, 
> adding a bit of Italian dressing.  Peeling is optional.  When they are cool, 
> toss with mayo.  Add chopped celery, black olives, and radishes.  We could 
> have days of threads for mashed potatoes.  The secret is a potato ricer.  You 
> squeeze the cooked potato through a cup with holes, along with slices of 
> butter.  Then stir in salt and optional ingredients such as roasted garlic 
> and pepper.
> Abby
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 1:18 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Potatoes
> 
> Hello.
> 
>  
> 
> Instead of boiling potatoes, I cook them in the slow cooker, then use the 
> potatoes any way I want-I can slice them and fry them or oven-cook them 
> further, or cut them for potato salad if I am using them.
> 
> I just put some red potatoes in, and they wil be done in three hours.  I am 
> going to make some potato salad.  I am in the mood for some with some 
> chicken, or perhaps, something else.
> 
>  
> 
> Marie
> 
>  
> 
>  
> 
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> 
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> 

Re: [CnD] another device

[Ward Dudley via Cookinginthedark]

You could be talking about the T-FAl Opti Grill.  I love mine.


Ward


On 6/11/2016 6:13 PM, Sharon Howerton via Cookinginthedark wrote:

Someone mentioned this device and I must be spelling it incorrectly; she
said she found it on Amazon. It is an auto grill. And no, I didn't mean
parts for a car! I thought it was on QVC once but not sure.

Thanks again!

Sharon

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Re: [CnD] cooking bacon

[Marie Rudys via Cookinginthedark]

I also do not experience splittering during convection cooking.  The bacon 
comes out nice.

Marie



-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 5:29 PM
To: cookinginthedark@acbradio.org
Cc: Bill
Subject: Re: [CnD] cooking bacon

I bake mine in the oven all the time and no splatters.
Bill


-Original Message-
From: Lori Castner via Cookinginthedark
Sent: Saturday, June 11, 2016 5:06 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] cooking bacon

Hello,
I have never cooked bacon in the oven; does the fat splatter and make a mess in 
the oven?
I have cooked bacon in my electric skillet and just turned it with a fork or 
spatula.

Lori C.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] cooking bacon

I haven't found a way to duplicate the sizzling sound and crispness of frying 
bacon. If you're not good at turning and lifting the bacon with a
fork, you risk a fire.   I use the microwave cooker.  It does get the fat
out of the bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She
> said to bake it at 400 for 20 minutes; to be honest, to me that wasn't
> long enough. I have a pan with a drip tray so the grease falls to the
> bottom; it's a lot easier than frying on the stove and better tasting,
> I think, than preparing in the microwave. I'd say to just experiment
> with time depending on the thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste
> like it was on the stovedd_b, without all that fat'''how do you guys do 
> it?
>
> ___
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>
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Re: [CnD] Banana Bread

[juliette via Cookinginthedark]

Thanks so very much for this one, Sharon. When it gets cooler here in 
Minnesota, I'll try it.

Juliette Silvers 

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 8:56 am
Subject: [CnD] Banana Bread

>
>
> This recipe comes from a cookbook I received as a gift perhaps 40 years ago..
> It is called DELTA GAMMA COOKBOOK FOR THE BLIND. The pages are thermoform
> and the covers have disappeared, but the recipes are good and I use this one
> all the time. My grandkids love this recipe!
> 
>  
> 
> 1/2 cup shortening (I use 1 stick of regular butter)
> 
> 1 cup sugar
> 
> 2 eggs
> 
> 1 cup mashed ripe bananas (I use one or two for each batch depending on the
> size of the banana)
> 
> 1 tsp lemon juice
> 
> 2 cups flour (I use all purpose)
> 
> 3 tsp baking powder
> 
> 1 tsp salt
> 
> 1 tsp chopped nuts
> 
> And I don"ment think there would be any reason that you could not put 
> chocolate
> chips on top or in the batter, but I think if you put them on top, they
> would melt into the bread and would probably be very good!
> 
>  
> 
> When I make this recipe, I beat the eggs first and then add the butter and
> sugar. Add bananas and lemon juice. Add dry ingredients. Finally, add the
> nuts. I use a stand mixer but am sure you could use an electric hand mixer
> so everything blends well.
> 
>  
> 
> Pour into greased 9x5 inch loaf pan.
> 
>  
> 
> Bake at 350 degrees for one hour 5 minutes or until toothpick inserted comes
> out clean.
> 
>  
> 
> This makes a one pound loaf.
> 
>  
> 
> If I have three or four ripe bananas, I make two loaves by just doubling all
> of the ingredients.
> 
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Re: [CnD] another device

[jessica howerton via Cookinginthedark]

Is this the device you were talking about
Grillbot Automatic Grill Cleaner, Red 
https://www.amazon.com/dp/B00HFDFSAC/ref=cm_sw_r_cp_api_Dvlxxb1XSTYG7

Sent from my iPhone

> On Jun 11, 2016, at 7:13 PM, Sharon Howerton via Cookinginthedark 
>  wrote:
> 
> Someone mentioned this device and I must be spelling it incorrectly; she
> said she found it on Amazon. It is an auto grill. And no, I didn't mean
> parts for a car! I thought it was on QVC once but not sure.
> 
> Thanks again!
> 
> Sharon
> 
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Re: [CnD] cooking bacon

[Bill via Cookinginthedark]

I bake mine in the oven all the time and no splatters.
Bill


-Original Message-
From: Lori Castner via Cookinginthedark
Sent: Saturday, June 11, 2016 5:06 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] cooking bacon

Hello,
I have never cooked bacon in the oven; does the fat splatter and make a mess
in the oven?
I have cooked bacon in my electric skillet and just turned it with a fork or
spatula.

Lori C.


-Original Message-
From: Abby Vincent via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] cooking bacon

I haven't found a way to duplicate the sizzling sound and crispness of
frying bacon. If you're not good at turning and lifting the bacon with a
fork, you risk a fire.   I use the microwave cooker.  It does get the fat
out of the bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for
the bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin
aluminum rectangular light pans with ridges to catch the fat. When I went to
remove the pan it collapsed spilling the grease on my arms. I almost went to
the emergency room for that one and of course, never cooked bacon in one of
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon




Randy, my sister bakes hers in the oven and I've done the same. She said
to bake it at 400 for 20 minutes; to be honest, to me that wasn't long
enough. I have a pan with a drip tray so the grease falls to the bottom;
it's a lot easier than frying on the stove and better tasting, I think,
than preparing in the microwave. I'd say to just experiment with time
depending on the thickness of your bacon. Good luck.
Sharon

-Original Message-
From: randy tijerina via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 3:27 PM
To: cookinginthedark@acbradio.org
Cc: randy tijerina
Subject: [CnD] cooking bacon

hi friends'''Randy here...'''what's the best way to cook bacon?
to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like
it was on the stovedd_b, without all that fat'''how do you guys do it?

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[CnD] another device

[Sharon Howerton via Cookinginthedark]

Someone mentioned this device and I must be spelling it incorrectly; she
said she found it on Amazon. It is an auto grill. And no, I didn't mean
parts for a car! I thought it was on QVC once but not sure.

Thanks again!

Sharon

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[CnD] pressure cookers

[Sharon Howerton via Cookinginthedark]

I am an avid QVC shopper and just got a message that all of their pressure
cookers will be on payments. Can anyone comment on the accessibility of a
pressure cooker? I am totally blind and live alone (now that my kids are
grown and married!).

Thanks!

Sharon

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Re: [CnD] cooking bacon

[Penny Reeder via Cookinginthedark]

Hi, I have been cooking bacon in the oven -- especially when I need to
prepare a lot of bacon for a large group -- for a long time. It
doesn't seem to make an unusual mess in the oven, BUT BE VERY CAREFUL
WHEN YOU TAKE IT OUT! Use thick, protective oven mits, and do it
slowly.

A few months ago, I made a big pan of bacon in the oven -- I used the
broiler pan, which is quite shallow. I was not careful as I removed
the pan, and I ended up splashing bacon grease on my hand. It was a
very unpleasant experience!

Penny

On 6/11/16, Lori Castner via Cookinginthedark
 wrote:
> Hello,
> I have never cooked bacon in the oven; does the fat splatter and make a mess
> in the oven?
> I have cooked bacon in my electric skillet and just turned it with a fork or
> spatula.
>
> Lori C.
>
>
> -Original Message-
> From: Abby Vincent via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 9:02 AM
> To: cookinginthedark@acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] cooking bacon
>
> I haven't found a way to duplicate the sizzling sound and crispness of
> frying bacon. If you're not good at turning and lifting the bacon with a
> fork, you risk a fire.   I use the microwave cooker.  It does get the fat
> out of the bacon and comes out meaty/chewy.
>
> Abby
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 6:37 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: Re: [CnD] cooking bacon
>
> Juliette, I had to cringe as soon as I read that you used one of those thin
> aluminum pans. I’m so sorry you were hurt. One needs something sturdy for
> the bacon.
>
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 9:14 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] cooking bacon
>
> Cooking Bacon: a cautionary tale
> Many years ago I decided to fry bacon in my oven using one of those thin
> aluminum rectangular light pans with ridges to catch the fat. When I went to
> remove the pan it collapsed spilling the grease on my arms. I almost went to
> the emergency room for that one and of course, never cooked bacon in one of
> those pans again.
>
> Juliette Silvers
>
> - Original Message -
> From: Sharon Howerton via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 06/10/2016 4:01 pm
> Subject: Re: [CnD] cooking bacon
>
>>
>>
>> Randy, my sister bakes hers in the oven and I've done the same. She said
>> to bake it at 400 for 20 minutes; to be honest, to me that wasn't long
>> enough. I have a pan with a drip tray so the grease falls to the bottom;
>> it's a lot easier than frying on the stove and better tasting, I think,
>> than preparing in the microwave. I'd say to just experiment with time
>> depending on the thickness of your bacon. Good luck.
>> Sharon
>>
>> -Original Message-
>> From: randy tijerina via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, June 10, 2016 3:27 PM
>> To: cookinginthedark@acbradio.org
>> Cc: randy tijerina
>> Subject: [CnD] cooking bacon
>>
>> hi friends'''Randy here...'''what's the best way to cook bacon?
>> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like
>> it was on the stovedd_b, without all that fat'''how do you guys do
>> it?
>>
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>
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Re: [CnD] cooking bacon

[Lori Castner via Cookinginthedark]

Hello,
I have never cooked bacon in the oven; does the fat splatter and make a mess in 
the oven?
I have cooked bacon in my electric skillet and just turned it with a fork or 
spatula.

Lori C.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] cooking bacon

I haven't found a way to duplicate the sizzling sound and crispness of frying 
bacon. If you're not good at turning and lifting the bacon with a fork, you 
risk a fire.   I use the microwave cooker.  It does get the fat out of the 
bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
>
> ___
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Re: [CnD] Potatoes

[Susie Stageberg via Cookinginthedark]

I know people who use a ricer are dedicated to that way, but I love, love, love 
my stand mixer. It makes fluffy mashed potatoes and my family inhales them. 
Sometimes I drop a clove of garlic in the water when I cook the potatoes; 
sometimes I add chives or sour cream or cheese when I mash them. 

Susie



-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 4:50 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Potatoes

There are many different delicious ways to fix potatoes.  I like trying new 
ones.  It's great to share ideas this way.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:57 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Potatoes

This morning I diced a few russet potatos placed a little butter flavored olive 
oil and added chopped green bell peppers, red onions,diced tomatos and added 
garlic powder,salt and pepper then on my skillet let it cook for about 15 
minutes on med. Heat then mixed a little because if you stir to much they get 
mushy, anyways then I added hillshire beef kalbosahalf of the larg package 
chopped) and cooked all together with scramble eggs on the side for another 15 
minutes  or till I felt them crispy enough.
 Topped the potatos with a little cheddar cheese and salsa then served with 
homemade flour tortillas I made this for my Daniel before a all day session. 
What was left over I put in burritos to go for him..smile Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Potatoes

I love trying different types of potatoes.  Russets are great for the classic 
baked potato and mashed potatoes. For potato salad, I like half red, half 
fingerling.  Yukon Golds are great for both baking and salads.  My potato salad 
has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a 
bit of Italian dressing.  Peeling is optional.  When they are cool, toss with 
mayo.  Add chopped celery, black olives, and radishes.  We could have days of 
threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the 
cooked potato through a cup with holes, along with slices of butter.  Then stir 
in salt and optional ingredients such as roasted garlic and pepper.
Abby
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the 
potatoes any way I want-I can slice them and fry them or oven-cook them 
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am 
going to make some potato salad.  I am in the mood for some with some chicken, 
or perhaps, something else.

 

Marie

 

 

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Re: [CnD] Potatoes

[Marie Rudys via Cookinginthedark]

There are many different delicious ways to fix potatoes.  I like trying new 
ones.  It's great to share ideas this way.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:57 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Potatoes

This morning I diced a few russet potatos placed a little butter flavored olive 
oil and added chopped green bell peppers, red onions,diced tomatos and added 
garlic powder,salt and pepper then on my skillet let it cook for about 15 
minutes on med. Heat then mixed a little because if you stir to much they get 
mushy, anyways then I added hillshire beef kalbosahalf of the larg package 
chopped) and cooked all together with scramble eggs on the side for another 15 
minutes  or till I felt them crispy enough.
 Topped the potatos with a little cheddar cheese and salsa then served with 
homemade flour tortillas I made this for my Daniel before a all day session. 
What was left over I put in burritos to go for him..smile Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Potatoes

I love trying different types of potatoes.  Russets are great for the classic 
baked potato and mashed potatoes. For potato salad, I like half red, half 
fingerling.  Yukon Golds are great for both baking and salads.  My potato salad 
has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a 
bit of Italian dressing.  Peeling is optional.  When they are cool, toss with 
mayo.  Add chopped celery, black olives, and radishes.  We could have days of 
threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the 
cooked potato through a cup with holes, along with slices of butter.  Then stir 
in salt and optional ingredients such as roasted garlic and pepper.
Abby
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the 
potatoes any way I want-I can slice them and fry them or oven-cook them 
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am 
going to make some potato salad.  I am in the mood for some with some chicken, 
or perhaps, something else.

 

Marie

 

 

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Re: [CnD] Potatoes

[Sugar via Cookinginthedark]

This morning I diced a few russet potatos placed a little butter flavored olive 
oil and added chopped green bell peppers, red onions,diced tomatos and added 
garlic powder,salt and pepper then on my skillet let it cook for about 15 
minutes on med. Heat then mixed a little because if you stir to much they get 
mushy, anyways then I added hillshire beef kalbosahalf of the larg package 
chopped) and cooked all together with scramble eggs on the side for another 15 
minutes  or till I felt them crispy enough.
 Topped the potatos with a little cheddar cheese and salsa then served with 
homemade flour tortillas
I made this for my Daniel before a all day session. What was left over I put in 
burritos to go for him..smile
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Potatoes

I love trying different types of potatoes.  Russets are great for the classic 
baked potato and mashed potatoes. For potato salad, I like half red, half 
fingerling.  Yukon Golds are great for both baking and salads.  My potato salad 
has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a 
bit of Italian dressing.  Peeling is optional.  When they are cool, toss with 
mayo.  Add chopped celery, black olives, and radishes.  We could have days of 
threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the 
cooked potato through a cup with holes, along with slices of butter.  Then stir 
in salt and optional ingredients such as roasted garlic and pepper.
Abby
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the 
potatoes any way I want-I can slice them and fry them or oven-cook them 
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am 
going to make some potato salad.  I am in the mood for some with some chicken, 
or perhaps, something else.

 

Marie

 

 

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Re: [CnD] Potatoes

[Abby Vincent via Cookinginthedark]

I love trying different types of potatoes.  Russets are great for the classic 
baked potato and mashed potatoes. For potato salad, I like half red, half 
fingerling.  Yukon Golds are great for both baking and salads.  My potato salad 
has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a 
bit of Italian dressing.  Peeling is optional.  When they are cool, toss with 
mayo.  Add chopped celery, black olives, and radishes.  We could have days of 
threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the 
cooked potato through a cup with holes, along with slices of butter.  Then stir 
in salt and optional ingredients such as roasted garlic and pepper.
Abby
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the 
potatoes any way I want-I can slice them and fry them or oven-cook them 
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am 
going to make some potato salad.  I am in the mood for some with some chicken, 
or perhaps, something else.

 

Marie

 

 

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[CnD] Potatoes

[Marie Rudys via Cookinginthedark]

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the
potatoes any way I want-I can slice them and fry them or oven-cook them
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am
going to make some potato salad.  I am in the mood for some with some
chicken, or perhaps, something else.

 

Marie

 

 

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Re: [CnD] Roasting vegetables

[Kimberly via Cookinginthedark]

I have an extremely easy recipe for roasted cauliflower. Let me hunt it up and 
I'll post it here. 

Sent from Kimber's iPhone

> On Jun 10, 2016, at 10:00 PM, juliette via Cookinginthedark 
>  wrote:
> 
> Thanks Kim. I love broccoli, cauliflower, potatoes, hate anything I have to 
> peel; turnips if I can just cut them up, asparagus. 
> 
> Juliette  
> 
> - Original Message -
> From: Kimber Gardner via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 06/10/2016 10:39 am
> Subject: Re: [CnD] Roasting vegetables
> 
>> 
>> 
>> What vegetables you are roasting will determine how long and which go
>> in first etc. For example, root vegetables like carrots, turnips and
>> potatoes take almost twice as long as something like green beans,
>> where as asparagus takes as little as eight or nine minutes depending
>> on the thickness of the stalks and the degree of doneness you like.
>> 
>> That wasn't very helpful, was it? Lol! But if you can be more
>> specific, I can probably give you better guidance.
>> 
>>> On 6/10/16, juliette via Cookinginthedark  
>>> wrote:
>>> I'm interested in roasting varioueas vegetables together and when you put
>>> which vegetables in first and so on so that everything gets done at once and
>>> none are overcooked. Thanks.
>>> 
>>> Juliette
>>> ___
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>>> 
>> 
>> 
>> - 
>> Kimberly
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[CnD] Cooking bacon

[Marie Rudys via Cookinginthedark]

Hello, everyone!

 

The way I cook bacon, I have a pan with a rack, and I use the convection
setting on my Farberware toaster oven and just cook it in 20 minutes.  I
have even found a way to get turkey bacon to come out crisp, although it
does not taste as good as regular, it is lower in fat, and for me, on my
current battle of the bulge, I just have regular bacon occasionally.

 

I use my convection toaster oven often, even bake corn muffins on convection
heat, because it cooks evenly and at a lower temp than regular baking, and
everything comes out nice.  But we each have our own way of doing things.

 

Marie

 

 

 

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Re: [CnD] cookbook

[Marie Rudys via Cookinginthedark]

OK, that's fine.  Hope the person gets back to you about the cookbook.

Marie



-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 12:53 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] cookbook

Marie, someone may have already requested it; I'm waiting for her address. Also 
I would have gladly responded to you but do not have your email address.

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 2:23 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] cookbook

I might like the book.  Can you email me privately?

Thanks.

Marie



-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 10:58 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] cookbook

I hope it is appropriate to post this message. I have a braille cookbook, Plain 
and Nos so Plain Main Meals from the Guild for the Blind in Chicago.
The book is in fine shape and is probably 40 years old but as I have not used 
it, thought someone might like to have it. It is free; please let me know if 
interested. I will send free matter.

Sharon Howerton

shrn...@gmail.com 

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Re: [CnD] cookbook

[Sharon Howerton via Cookinginthedark]

Marie, someone may have already requested it; I'm waiting for her address. Also 
I would have gladly responded to you but do not have your email address.

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 2:23 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] cookbook

I might like the book.  Can you email me privately?

Thanks.

Marie



-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 10:58 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] cookbook

I hope it is appropriate to post this message. I have a braille cookbook, Plain 
and Nos so Plain Main Meals from the Guild for the Blind in Chicago.
The book is in fine shape and is probably 40 years old but as I have not used 
it, thought someone might like to have it. It is free; please let me know if 
interested. I will send free matter.

Sharon Howerton

shrn...@gmail.com 

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Re: [CnD] cookbook

[Marie Rudys via Cookinginthedark]

I might like the book.  Can you email me privately?

Thanks.

Marie



-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 10:58 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] cookbook

I hope it is appropriate to post this message. I have a braille cookbook, Plain 
and Nos so Plain Main Meals from the Guild for the Blind in Chicago.
The book is in fine shape and is probably 40 years old but as I have not used 
it, thought someone might like to have it. It is free; please let me know if 
interested. I will send free matter.

Sharon Howerton

shrn...@gmail.com 

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Re: [CnD] Fresh Herbs

[Deborah Fisher via Cookinginthedark]

I've used fresh sage in Potato Pancakes. have
- Original Message - 
From: "Susie Stageberg via Cookinginthedark" 

To: 
Cc: "Susie Stageberg" 
Sent: Saturday, June 11, 2016 12:38 PM
Subject: [CnD] Fresh Herbs



Howdy you'all.



I have been given some pots of fresh herbs: two kinds of basil, oregano,
sage and chives. I have used fresh chives in potato dishes and scrambled
eggs. Those of you who use the fresh ones, any brilliant ideas on what to 
do

with them? I don't have enough to make pesto.



Susie



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Re: [CnD] Fresh Herbs

[Kimber Gardner via Cookinginthedark]

Oh and another idea, basil and tomato salad. With or without onion,
with or without mozzarella. Yummy!

On 6/11/16, Kimber Gardner  wrote:
> I use fresh herbs in salads and when roasting vegetables. Sage is
> wonderful in roast chicken. Just pull off a few leaves, rub then
> between your palms then tuck them unfder the skin of chicken breasts
> or legs before roasting/baking.
>
> On 6/11/16, Susie Stageberg via Cookinginthedark
>  wrote:
>> Howdy you'all.
>>
>>
>>
>> I have been given some pots of fresh herbs: two kinds of basil, oregano,
>> sage and chives. I have used fresh chives in potato dishes and scrambled
>> eggs. Those of you who use the fresh ones, any brilliant ideas on what to
>> do
>> with them? I don't have enough to make pesto.
>>
>>
>>
>> Susie
>>
>>
>>
>> ___
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>>
>
>
> --
> Kimberly
>


-- 
Kimberly
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Re: [CnD] Fresh Herbs

[Kimber Gardner via Cookinginthedark]

I use fresh herbs in salads and when roasting vegetables. Sage is
wonderful in roast chicken. Just pull off a few leaves, rub then
between your palms then tuck them unfder the skin of chicken breasts
or legs before roasting/baking.

On 6/11/16, Susie Stageberg via Cookinginthedark
 wrote:
> Howdy you'all.
>
>
>
> I have been given some pots of fresh herbs: two kinds of basil, oregano,
> sage and chives. I have used fresh chives in potato dishes and scrambled
> eggs. Those of you who use the fresh ones, any brilliant ideas on what to
> do
> with them? I don't have enough to make pesto.
>
>
>
> Susie
>
>
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


-- 
Kimberly
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[CnD] cookbook

[Sharon Howerton via Cookinginthedark]

I hope it is appropriate to post this message. I have a braille cookbook,
Plain and Nos so Plain Main Meals from the Guild for the Blind in Chicago.
The book is in fine shape and is probably 40 years old but as I have not
used it, thought someone might like to have it. It is free; please let me
know if interested. I will send free matter.

Sharon Howerton

shrn...@gmail.com 

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[CnD] Fresh Herbs

[Susie Stageberg via Cookinginthedark]

Howdy you'all.

 

I have been given some pots of fresh herbs: two kinds of basil, oregano,
sage and chives. I have used fresh chives in potato dishes and scrambled
eggs. Those of you who use the fresh ones, any brilliant ideas on what to do
with them? I don't have enough to make pesto.

 

Susie

 

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[CnD] Friendship bread:

[Brenda Mueller via Cookinginthedark]

No, you don't add yeast to Friendship Bread.  

Brenda Mueller 


Sent from my iPhone

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Re: [CnD] cooking bacon

[Abby Vincent via Cookinginthedark]

I haven't found a way to duplicate the sizzling sound and crispness of frying 
bacon. If you're not good at turning and lifting the bacon with a fork, you 
risk a fire.   I use the microwave cooker.  It does get the fat out of the 
bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
>
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Re: [CnD] cooking bacon

[Bill via Cookinginthedark]

Hi
I use a heavy-duty baking sheet and cooling rack.  I line the sheet with
foil, insert the cooling rack, spray it lightly with cooking spray and lay
the bacon strips on the rack.  Since I buy the thick cut bacon and like it
crispy, I bake it at 450 F for 25-30 minutes.
Bill


-Original Message-
From: Sharon Howerton via Cookinginthedark
Sent: Saturday, June 11, 2016 7:36 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for
the bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin
aluminum rectangular light pans with ridges to catch the fat. When I went to
remove the pan it collapsed spilling the grease on my arms. I almost went to
the emergency room for that one and of course, never cooked bacon in one of
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon




Randy, my sister bakes hers in the oven and I've done the same. She said
to bake it at 400 for 20 minutes; to be honest, to me that wasn't long
enough. I have a pan with a drip tray so the grease falls to the bottom;
it's a lot easier than frying on the stove and better tasting, I think,
than preparing in the microwave. I'd say to just experiment with time
depending on the thickness of your bacon. Good luck.
Sharon

-Original Message-
From: randy tijerina via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 3:27 PM
To: cookinginthedark@acbradio.org
Cc: randy tijerina
Subject: [CnD] cooking bacon

hi friends'''Randy here...'''what's the best way to cook bacon?
to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like
it was on the stovedd_b, without all that fat'''how do you guys do it?

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Re: [CnD] Friendship Bread:

[Kathy Brandt via Cookinginthedark]

I have made this recipe; it works just fine without the yeast. In Texture it's 
like how a quick bread would be, like pumpkin bread. Sugaring the loaf pan 
after greasing, before putting the batter in, really adds to this too.


> On Jun 11, 2016, at 9:55 AM, ellen telker via Cookinginthedark 
>  wrote:
> 
> I'm just double checking.  I have some other Friendship Bread recipes in my 
> folder which look very much like yours, but they have yeast in the starter. 
> If yours works out well without the yeast, that would be great.
> Ellen
> - Original Message - From: "brenda mueller via Cookinginthedark" 
> 
> To: "cooking in the dark" 
> Cc: "brenda mueller" 
> Sent: Friday, June 10, 2016 7:22 PM
> Subject: [CnD] Friendship Bread:
> 
> 
>> I have made this before, and it's a great thing to have with a good cup of 
>> coffee.  A good friend gave me this recipe; its only problem is that I can 
>> make that bread disappear in much less time than it takes to make it!
>> 
>> AMISH FRIENDSHIP BREAD STARTER
>> Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour and 1 cup
>> milk. Using a wooden or plastic spoon, stir the mixture in a glass or
>> plastic bowl. Do not use metal bowls or spoons.  Cover the bowl loosely with 
>> a paper
>> towel, cloth, wax paper or
>> plastic wrap. Do not refrigerate. Keep at room temperature.
>> Days 2, 3 and 4: Stir the mixture once each day with a wooden or plastic
>> spoon.
>> Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir.
>> Days 6, 7, 8 and 9: Stir once each day.
>> Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of the
>> mixture to keep for yourself, and give 1 cup each to three friends.
>> Note:  If you would like to only have enough for yourself to keep the 
>> starter going
>> and make bread Then use 1/2 cup of each ingredient at each addition
>> of flour, sugar and milk.
>> AMISH FRIENDSHIP   BREAD
>> 1 cup of starter
>> 2/3 cup oil
>> 3 eggs
>> 2 cups flour
>> 2 teaspoons baking powder
>> 1/2 teaspoon baking soda
>> 1/2 teaspoon salt
>> 2 teaspoons vanilla
>> 1-1/2 teaspoons cinnamon
>> 1 cup sugar
>> Preheat oven to 350 degrees. Grease and flour (or sugar) two 9-by-5-inch
>> loaf pans.
>> Combine all ingredients with starter and mix well but do not over-mix. Pour
>> into loaf pans and bake for about 40 to 45 minutes until done.
>> Note: Raisins, chopped apples, drained crushed pineapple, candied fruit,
>> coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup
>> each) may be added to the batter before baking.
>> Note: If you are given some starter, do not store it in the refrigerator but
>> keep it at room temperature until ready to use.
>> 
>> 
>> 
>> Brenda Mueller
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Re: [CnD] cooking bacon

[Sharon Howerton via Cookinginthedark]

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] red curry paste and roman noodles

[Sharon Howerton via Cookinginthedark]

I think it was supposed to be Rahman noodles. If it's what my son and 
daughter-in-law used to prepare for a fast meal, they come in a small square 
with a seasoning packet to which you just add some water.
Sharon

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 10, 2016 9:03 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] red curry paste and roman noodles

What are roman noodles and could you use chicken instead of beef?


Juliette

- Original Message -
From: Kimsan via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 3:20 pm
Subject: [CnD] red curry paste and roman noodles

>
>
> I'm thinking about making curry with the standard cocanut milk, the 
> red curry and some beef.  I'm thinking about the roman noodles, so 
> thoughts? Or should I just not even waste the good curry lol.
> 
> Basically, I would boil the cocanut milk and curry, then put the roman 
> noodles on top and along with the beef I'm cooking.
> 
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