Re: [CnD] About the canned cinnamon rolls
Dice up some dried apple and sprinkle on top of them before baking for a different taste to them. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, July 31, 2020 8:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] About the canned cinnamon rolls I would like to say that I like canned cinnamon rolls, but I just don't. Don't like the rolls, don't like the frosting. The problem is that my husband does like them. He likes to buy and make them. Fortunately, you can get little cans of them now, and I can eat maybe just one or two, which is ok. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Friday, July 31, 2020 4:46 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] About the canned cinnamon rolls Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn’t sure about them, given that when I had been at someone’s house years ago, they were over baked, and I wasn’t impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It’s probably a good thing that the nearest Cinnabon is I’d say a half hour from me, meaning I don’t get to go to one since when I have flown, my flights haven’t been near the airport Cinnabon like they were before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] About the canned cinnamon rolls
Yes, I do the same. I bake everything at 350 degrees, if I can. 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 On Behalf Of Jan via Cookinginthedark Sent: Friday, July 31, 2020 6:58 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] About the canned cinnamon rolls thanks for the tips. I've always been happy with canned cinnamon rolls at 350 and I usually put all the frosting on while they're warm. I'll have to try putting part of the frosting on and then the rest after cooling them off. If I can resist using the whole thing, that is. when I've tried them at 400, they've usually come too done. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Brandt via Cookinginthedark Sent: Friday, July 31, 2020 5:46 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] About the canned cinnamon rolls Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn't sure about them, given that when I had been at someone's house years ago, they were over baked, and I wasn't impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It's probably a good thing that the nearest Cinnabon is I'd say a half hour from me, meaning I don't get to go to one since when I have flown, my flights haven't been near the airport Cinnabon like they were before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] About the canned cinnamon rolls
thanks for the tips. I've always been happy with canned cinnamon rolls at 350 and I usually put all the frosting on while they're warm. I'll have to try putting part of the frosting on and then the rest after cooling them off. If I can resist using the whole thing, that is. when I've tried them at 400, they've usually come too done. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Brandt via Cookinginthedark Sent: Friday, July 31, 2020 5:46 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] About the canned cinnamon rolls Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn't sure about them, given that when I had been at someone's house years ago, they were over baked, and I wasn't impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It's probably a good thing that the nearest Cinnabon is I'd say a half hour from me, meaning I don't get to go to one since when I have flown, my flights haven't been near the airport Cinnabon like they were before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
That loud pop scares me. I guess I'm a hot mes. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Friday, July 31, 2020 4:23 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? I grew up with women who made wonderful biscuits from scratch. Why they ever made those canned things, I don't know, but they did. Then, you peeled off the lavle and banged the tube on the edge of the counter and it popped open. In more recent years, I must have bought a can for some recipe. I started peeling off the label, and there was an immediate loud bang. To say I was startled, is a gross understatement. -Original Message- From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark Sent: Friday, July 31, 2020 4:45 PM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? I don’t have trouble most of the time. I’ve gotten a couple thin little cuts many years ago. I can do it on a manual or electric Can opener. I usually take it all out of the can and put it into a bowl or container so I don’t touch those sharp edges and get cut. I like to slice it up all at once anyway. The thing that still gives me the willies in the kitchen is opening one of those cans of biscuits or rolls that pops. That bam really startles me and I always ask someone to open it if there is anyone around. It startled me the first time and I just dread that pop, but getting cut a little on a can, oh well. Haha. Lora and Firefly Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Friday, July 31, 2020 11:53 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? My mother-in-law bought me a little tool for pulling off those keys on cans. The problem is that I cut myself with them once or twice in the past and I'm now deathly afraid of them. Even though I know what I did wrong back then. Fear is not rational, which ought to be obvious. Anyway, I don't know what this little thing is called. But the cans will open even around the key with a good can opener. I wouldn't try that with an electric one though. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Friday, July 31, 2020 8:54 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? When I break the key, I just use my electric can opener and open the other end. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Friday, July 31, 2020 3:49 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? Hi, Everyone. I wanted to make a corned beef and egg omelet for sandwiches and didn't get very far with the can. I broke the key and don't know how I'll get it open without Sweetheart's help. This is the second time this week. The can strip that I managed to remove is wound really tightly around the key, so I don't see how it can be removed. Is there a secret to successfully opening those kinds of cans? I hope so, because there are more cans like that in my near future, and I'm not looking forward to unsuccesses. Would a regular can opener work? Frustrated, sad, and hungry, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] About the canned cinnamon rolls
I would like to say that I like canned cinnamon rolls, but I just don't. Don't like the rolls, don't like the frosting. The problem is that my husband does like them. He likes to buy and make them. Fortunately, you can get little cans of them now, and I can eat maybe just one or two, which is ok. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Friday, July 31, 2020 4:46 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] About the canned cinnamon rolls Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn’t sure about them, given that when I had been at someone’s house years ago, they were over baked, and I wasn’t impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It’s probably a good thing that the nearest Cinnabon is I’d say a half hour from me, meaning I don’t get to go to one since when I have flown, my flights haven’t been near the airport Cinnabon like they were before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
I really do wish I knew the name and brand of the little tool for removing can keys. I cut my hand on a sardine can back when I lived in Ecuador. If I remember right, it had either mustard or tomato sauce that it was packed in, and that combined with sardine juice was not what I wanted in my cut hand. By the way, the way to open them safely is to keep the fingers out of the way. Sounds obvious, but what I mean is that the fingers are c loser to you than the part of the cane being removed. The only finger that is anywhere near it is the one pulling the ring toward you. You keep the others down and forward or down and underneath. Or on the sides. When I have managed it, I had the can in one hand and held it in place with the fingers of the active hand. But I still hate doing it. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, July 31, 2020 5:57 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? I don't buy any cans with keys on them. A long time ago, I cut my hand on a can while trying to open it. It had ham in it, and to this day, I don't like canned ham. I will not even buy corned beef in a can. Marie On Fri, Jul 31, 2020 at 3:45 PM Carol Ashland via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I hate opening those cans! They feel kind of alive when they open. > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Jul 31, 2020 2:23 PM, > "diane.fann7--- via Cookinginthedark" wrote: > > > > I grew up with women who made wonderful biscuits from scratch. Why > > they > ever made those canned things, I don't know, but they did. Then, you > peeled off the lavle and banged the tube on the edge of the counter > and it popped open. In more recent years, I must have bought a can for > some recipe. I started peeling off the label, and there was an > immediate loud bang. To say I was startled, is a gross understatement. > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Lora Leggett via Cookinginthedark > > Sent: Friday, July 31, 2020 4:45 PM > > To: cookinginthedark@acbradio.org > > Cc: Lora Leggett > > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > I don’t have trouble most of the time. I’ve gotten a couple thin > > little > cuts many years ago. > > I can do it on a manual or electric Can opener. > > I usually take it all out of the can and put it into a bowl or > > container > so I don’t touch those sharp edges and get cut. > > I like to slice it up all at once anyway. > > The thing that still gives me the willies in the kitchen is opening > > one > of those cans of biscuits or rolls that pops. > > That bam really startles me and I always ask someone to open it if > > there > is anyone around. > > It startled me the first time and I just dread that pop, but getting > > cut > a little on a can, oh well. Haha. > > Lora and Firefly > > > > Sent from Mail for Windows 10 > > > > From: meward1954--- via Cookinginthedark > > Sent: Friday, July 31, 2020 11:53 AM > > To: cookinginthedark@acbradio.org > > Cc: meward1...@gmail.com > > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > My mother-in-law bought me a little tool for pulling off those keys > > on > cans. > > The problem is that I cut myself with them once or twice in the past > > and > I'm now deathly afraid of them. Even though I know what I did wrong > back then. > > Fear is not rational, which ought to be obvious. Anyway, I don't > > know > what this little thing is called. > > > > But the cans will open even around the key with a good can opener. > > I > wouldn't try that with an electric one though. > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Marilyn Pennington via Cookinginthedark > > Sent: Friday, July 31, 2020 8:54 AM > > To: cookinginthedark@acbradio.org > > Cc: m51penning...@gmail.com > > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > When I break the key, I just use my electric can opener and open the > other end. Hope this helps. > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > > Sent: Friday, July 31, 2020 3:49 AM > > To: cookinginthedark > > Cc: Dani Pagador > > Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > Hi, Everyone. > > I wanted to make a corned beef and egg omelet for sandwiches and > > didn't > get very far with the can. I broke the key and don't know how I'll get > it open without Sweetheart's help. This is the second time this week. > The can strip that I managed to remove is wound really tightly around > the key, so I don't see how it can be removed. > > > > Is there a secret to successfully opening those kinds of cans? I > > hope > so, because there are more cans like that in
Re: [CnD] Instapot Questions
Hi, I don't have the Instapot but do have the Ninja foodi. It is digital but have dots on it that my wife placed. I have never made and cooked food before better that this. I made chicken stock, and tonight, red kidney beans that were dry. It took 25 minutes in the pressure cooker and came out absolutely perfect. I am 65 and never used a pressure cooker before and cooking things like a pro. Wishing you the best with your choice. p.s. this ninja is easy to clean, almost effortless. It has the pressure cooker, slow cooker and air frier. -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Friday, July 31, 2020 7:21 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Instapot Questions Hi, all. I'm thinking of getting an Instapot so I have more variety in my cooking. I'm interested in the ones that I can access through an iPhone app, so either Bluetooth or WiFi connections would be needed. Also, I know it can be a pressure cooker, slow cooker or used for browning meat.?? How well does it do all of these? I'm also curious about how easy it is to close the pot when it's on the pressure cooker setting.?? I have a terrible time with the digital pressure cooker I have now so I hardly ever use it.?? Is the Instapot easier to open/close? I realize these questions have been covered on list before, but naturally, I wasn't paying attention, so I'm sorry for the duplication.?? Feel free to write privately if you'd rather not clutter the list. Thanks in advance for the help. Lisa lisa...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Instapot Questions
Hi, all. I'm thinking of getting an Instapot so I have more variety in my cooking. I'm interested in the ones that I can access through an iPhone app, so either Bluetooth or WiFi connections would be needed. Also, I know it can be a pressure cooker, slow cooker or used for browning meat.?? How well does it do all of these? I'm also curious about how easy it is to close the pot when it's on the pressure cooker setting.?? I have a terrible time with the digital pressure cooker I have now so I hardly ever use it.?? Is the Instapot easier to open/close? I realize these questions have been covered on list before, but naturally, I wasn't paying attention, so I'm sorry for the duplication.?? Feel free to write privately if you'd rather not clutter the list. Thanks in advance for the help. Lisa lisa...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
I don't buy any cans with keys on them. A long time ago, I cut my hand on a can while trying to open it. It had ham in it, and to this day, I don't like canned ham. I will not even buy corned beef in a can. Marie On Fri, Jul 31, 2020 at 3:45 PM Carol Ashland via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I hate opening those cans! They feel kind of alive when they open. > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Jul 31, 2020 2:23 PM, "diane.fann7--- > via Cookinginthedark" wrote: > > > > I grew up with women who made wonderful biscuits from scratch. Why they > ever made those canned things, I don't know, but they did. Then, you peeled > off the lavle and banged the tube on the edge of the counter and it popped > open. In more recent years, I must have bought a can for some recipe. I > started peeling off the label, and there was an immediate loud bang. To say > I was startled, is a gross understatement. > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Lora Leggett via Cookinginthedark > > Sent: Friday, July 31, 2020 4:45 PM > > To: cookinginthedark@acbradio.org > > Cc: Lora Leggett > > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > I don’t have trouble most of the time. I’ve gotten a couple thin little > cuts many years ago. > > I can do it on a manual or electric Can opener. > > I usually take it all out of the can and put it into a bowl or container > so I don’t touch those sharp edges and get cut. > > I like to slice it up all at once anyway. > > The thing that still gives me the willies in the kitchen is opening one > of those cans of biscuits or rolls that pops. > > That bam really startles me and I always ask someone to open it if there > is anyone around. > > It startled me the first time and I just dread that pop, but getting cut > a little on a can, oh well. Haha. > > Lora and Firefly > > > > Sent from Mail for Windows 10 > > > > From: meward1954--- via Cookinginthedark > > Sent: Friday, July 31, 2020 11:53 AM > > To: cookinginthedark@acbradio.org > > Cc: meward1...@gmail.com > > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > My mother-in-law bought me a little tool for pulling off those keys on > cans. > > The problem is that I cut myself with them once or twice in the past and > I'm now deathly afraid of them. Even though I know what I did wrong back > then. > > Fear is not rational, which ought to be obvious. Anyway, I don't know > what this little thing is called. > > > > But the cans will open even around the key with a good can opener. I > wouldn't try that with an electric one though. > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Marilyn Pennington via Cookinginthedark > > Sent: Friday, July 31, 2020 8:54 AM > > To: cookinginthedark@acbradio.org > > Cc: m51penning...@gmail.com > > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > When I break the key, I just use my electric can opener and open the > other end. Hope this helps. > > > > -Original Message- > > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > > Sent: Friday, July 31, 2020 3:49 AM > > To: cookinginthedark > > Cc: Dani Pagador > > Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? > > > > Hi, Everyone. > > I wanted to make a corned beef and egg omelet for sandwiches and didn't > get very far with the can. I broke the key and don't know how I'll get it > open without Sweetheart's help. This is the second time this week. The can > strip that I managed to remove is wound really tightly around the key, so I > don't see how it can be removed. > > > > Is there a secret to successfully opening those kinds of cans? I hope > so, because there are more cans like that in my near future, and I'm not > looking forward to unsuccesses. Would a regular can opener work? > > > > Frustrated, sad, and hungry, > > Dani > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > -- > > This email has been checked for viruses by AVG. > > https://www.avg.com > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark >
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
Pampered Chef has a can opener that cuts below the rim, and doesn't leave a sharp edge at all. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Jul 31, 2020 1:45 PM, Lora Leggett via Cookinginthedark wrote: > > I don’t have trouble most of the time. I’ve gotten a couple thin little cuts > many years ago. > I can do it on a manual or electric Can opener. > I usually take it all out of the can and put it into a bowl or container so I > don’t touch those sharp edges and get cut. > I like to slice it up all at once anyway. > The thing that still gives me the willies in the kitchen is opening one of > those cans of biscuits or rolls that pops. > That bam really startles me and I always ask someone to open it if there is > anyone around. > It startled me the first time and I just dread that pop, but getting cut a > little on a can, oh well. Haha. > Lora and Firefly > > Sent from Mail for Windows 10 > > From: meward1954--- via Cookinginthedark > Sent: Friday, July 31, 2020 11:53 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > My mother-in-law bought me a little tool for pulling off those keys on cans. > The problem is that I cut myself with them once or twice in the past and I'm > now deathly afraid of them. Even though I know what I did wrong back then. > Fear is not rational, which ought to be obvious. Anyway, I don't know what > this little thing is called. > > But the cans will open even around the key with a good can opener. I > wouldn't try that with an electric one though. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marilyn Pennington via Cookinginthedark > Sent: Friday, July 31, 2020 8:54 AM > To: cookinginthedark@acbradio.org > Cc: m51penning...@gmail.com > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > When I break the key, I just use my electric can opener and open the other > end. Hope this helps. > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Friday, July 31, 2020 3:49 AM > To: cookinginthedark > Cc: Dani Pagador > Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? > > Hi, Everyone. > I wanted to make a corned beef and egg omelet for sandwiches and didn't get > very far with the can. I broke the key and don't know how I'll get it open > without Sweetheart's help. This is the second time this week. The can strip > that I managed to remove is wound really tightly around the key, so I don't > see how it can be removed. > > Is there a secret to successfully opening those kinds of cans? I hope so, > because there are more cans like that in my near future, and I'm not looking > forward to unsuccesses. Would a regular can opener work? > > Frustrated, sad, and hungry, > Dani > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
I hate opening those cans! They feel kind of alive when they open. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Jul 31, 2020 2:23 PM, "diane.fann7--- via Cookinginthedark" wrote: > > I grew up with women who made wonderful biscuits from scratch. Why they ever > made those canned things, I don't know, but they did. Then, you peeled off > the lavle and banged the tube on the edge of the counter and it popped open. > In more recent years, I must have bought a can for some recipe. I started > peeling off the label, and there was an immediate loud bang. To say I was > startled, is a gross understatement. > > -Original Message- > From: Cookinginthedark On Behalf Of > Lora Leggett via Cookinginthedark > Sent: Friday, July 31, 2020 4:45 PM > To: cookinginthedark@acbradio.org > Cc: Lora Leggett > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > I don’t have trouble most of the time. I’ve gotten a couple thin little cuts > many years ago. > I can do it on a manual or electric Can opener. > I usually take it all out of the can and put it into a bowl or container so I > don’t touch those sharp edges and get cut. > I like to slice it up all at once anyway. > The thing that still gives me the willies in the kitchen is opening one of > those cans of biscuits or rolls that pops. > That bam really startles me and I always ask someone to open it if there is > anyone around. > It startled me the first time and I just dread that pop, but getting cut a > little on a can, oh well. Haha. > Lora and Firefly > > Sent from Mail for Windows 10 > > From: meward1954--- via Cookinginthedark > Sent: Friday, July 31, 2020 11:53 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > My mother-in-law bought me a little tool for pulling off those keys on cans. > The problem is that I cut myself with them once or twice in the past and I'm > now deathly afraid of them. Even though I know what I did wrong back then. > Fear is not rational, which ought to be obvious. Anyway, I don't know what > this little thing is called. > > But the cans will open even around the key with a good can opener. I > wouldn't try that with an electric one though. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marilyn Pennington via Cookinginthedark > Sent: Friday, July 31, 2020 8:54 AM > To: cookinginthedark@acbradio.org > Cc: m51penning...@gmail.com > Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? > > When I break the key, I just use my electric can opener and open the other > end. Hope this helps. > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Friday, July 31, 2020 3:49 AM > To: cookinginthedark > Cc: Dani Pagador > Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? > > Hi, Everyone. > I wanted to make a corned beef and egg omelet for sandwiches and didn't get > very far with the can. I broke the key and don't know how I'll get it open > without Sweetheart's help. This is the second time this week. The can strip > that I managed to remove is wound really tightly around the key, so I don't > see how it can be removed. > > Is there a secret to successfully opening those kinds of cans? I hope so, > because there are more cans like that in my near future, and I'm not looking > forward to unsuccesses. Would a regular can opener work? > > Frustrated, sad, and hungry, > Dani > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] About the canned cinnamon rolls
Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn’t sure about them, given that when I had been at someone’s house years ago, they were over baked, and I wasn’t impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It’s probably a good thing that the nearest Cinnabon is I’d say a half hour from me, meaning I don’t get to go to one since when I have flown, my flights haven’t been near the airport Cinnabon like they were before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
I grew up with women who made wonderful biscuits from scratch. Why they ever made those canned things, I don't know, but they did. Then, you peeled off the lavle and banged the tube on the edge of the counter and it popped open. In more recent years, I must have bought a can for some recipe. I started peeling off the label, and there was an immediate loud bang. To say I was startled, is a gross understatement. -Original Message- From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark Sent: Friday, July 31, 2020 4:45 PM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? I don’t have trouble most of the time. I’ve gotten a couple thin little cuts many years ago. I can do it on a manual or electric Can opener. I usually take it all out of the can and put it into a bowl or container so I don’t touch those sharp edges and get cut. I like to slice it up all at once anyway. The thing that still gives me the willies in the kitchen is opening one of those cans of biscuits or rolls that pops. That bam really startles me and I always ask someone to open it if there is anyone around. It startled me the first time and I just dread that pop, but getting cut a little on a can, oh well. Haha. Lora and Firefly Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Friday, July 31, 2020 11:53 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? My mother-in-law bought me a little tool for pulling off those keys on cans. The problem is that I cut myself with them once or twice in the past and I'm now deathly afraid of them. Even though I know what I did wrong back then. Fear is not rational, which ought to be obvious. Anyway, I don't know what this little thing is called. But the cans will open even around the key with a good can opener. I wouldn't try that with an electric one though. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Friday, July 31, 2020 8:54 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? When I break the key, I just use my electric can opener and open the other end. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Friday, July 31, 2020 3:49 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? Hi, Everyone. I wanted to make a corned beef and egg omelet for sandwiches and didn't get very far with the can. I broke the key and don't know how I'll get it open without Sweetheart's help. This is the second time this week. The can strip that I managed to remove is wound really tightly around the key, so I don't see how it can be removed. Is there a secret to successfully opening those kinds of cans? I hope so, because there are more cans like that in my near future, and I'm not looking forward to unsuccesses. Would a regular can opener work? Frustrated, sad, and hungry, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
I don’t have trouble most of the time. I’ve gotten a couple thin little cuts many years ago. I can do it on a manual or electric Can opener. I usually take it all out of the can and put it into a bowl or container so I don’t touch those sharp edges and get cut. I like to slice it up all at once anyway. The thing that still gives me the willies in the kitchen is opening one of those cans of biscuits or rolls that pops. That bam really startles me and I always ask someone to open it if there is anyone around. It startled me the first time and I just dread that pop, but getting cut a little on a can, oh well. Haha. Lora and Firefly Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Friday, July 31, 2020 11:53 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? My mother-in-law bought me a little tool for pulling off those keys on cans. The problem is that I cut myself with them once or twice in the past and I'm now deathly afraid of them. Even though I know what I did wrong back then. Fear is not rational, which ought to be obvious. Anyway, I don't know what this little thing is called. But the cans will open even around the key with a good can opener. I wouldn't try that with an electric one though. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Friday, July 31, 2020 8:54 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? When I break the key, I just use my electric can opener and open the other end. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Friday, July 31, 2020 3:49 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? Hi, Everyone. I wanted to make a corned beef and egg omelet for sandwiches and didn't get very far with the can. I broke the key and don't know how I'll get it open without Sweetheart's help. This is the second time this week. The can strip that I managed to remove is wound really tightly around the key, so I don't see how it can be removed. Is there a secret to successfully opening those kinds of cans? I hope so, because there are more cans like that in my near future, and I'm not looking forward to unsuccesses. Would a regular can opener work? Frustrated, sad, and hungry, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
larry, let me offer you some help. What I do is I like my rice a little fluffy not too dry not too soggy. fill the round pan of your cooker to the amount you desire. I do a whole bag of rice. after it's done i put a little butter and soy sauce. On 7/31/20, Larry Gassman via Cookinginthedark wrote: > Hi all, > I've cooked white rice in a rice cooker for years and now want to switch to > brown because it is healthier. > But, my first attempt was just okay. > I usually use a cup of rice, some butter, some Lowerys seasoning, and a can > of low sodium Chicken Boullion. > When I tried it with Brown rice, the rice came out rather chewy, and may > not > have been done, even though the rice cooker did click off. > I do not have a setting for brown rice on my rice cooker. > At least, I don't think I do. > I googled some recipes today and found one in particular that might work. > But my twin brother John and I are the only ones eating for the most part. > So could I cut this in half? > Should I ignore the chicken boullion based on the ingreedients given in > this > recipe? > Thank you for any hints and help. > Larry > > Brown Rice in a rice cooker > > The best quantity to cook is 2 cups of rice with 4 cups water. If this is > your first time, that's what I recommend you start with. > 5) Add salt > Salt makes a huge difference in the brown rice taste, so don't forget to > add > it. I always add salt directly to the rice cooker, right after adding rice > and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's > not salty enough for you, just increase the salt amount next time to 1/2 > tsp. > 6) Cook in the rice cooker > Set the rice cooker to cook :) If you have the "Brown Rice" setting, use > that. If you only have the "Rice" or "White Rice" setting, just use that - > if you used the brown rice to water ratio above, it should turn out just > fine. > Make sure to never open the rice cooker while the rice is cooking, or it > will mess up the rice! Be patient and wait until the cooking cycle is > done. > 7) Fluff with fork after cooking > When the rice is done cooking in the rice cooker, it won't look like the > fluffy rice on the above picture. In order to get it to be fluffy, you > have > to fluff it with a fork! Just get a regular fork and stir the rice with > it, > separating the grains until is looks tasty and fluffy. > 8) Add optional seasonings > You can eat your brown rice as is, or to kick the flavor up a notch you can > use extra seasonings. You can add a dab of butter and a squeeze of lemon > juice, as well as a sprinkle of your favorite spices to season the brown > rice. Enjoy! > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Hi Larry. Actually, I just increase the water to the next line for brown rice. So if my rice cooker has lines for 1 cup (the cup that comes with the cooker) 2 cups, etc. I put in, say one of the cups that came with it full of brown rice and then add water up the line that says (2). I believe you seasoning would taste better than the recipe. Just add y9ou seasoning and forget the salt. I do stir with a fork when done, after letting it stand for about 10 minutes. That extra 10 minutes helps to soften and fluff the rice as well. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
You need a 2.5 to 1 ratio of fluid to rice for brown rice. You'll also get better results if you plug the rice cooker in at least an hour before activating it so the rice and liquid can soak. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 11:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Yes, brown rice takes longer to cook. In order for your rice cooker to stay on longer, you need to add more liquid. As far as I have found, for white rice it's often one cup water for one cup rice. For brown rice just add another half cup of liquid. You might have to play around with the amount of liquid to see how it goes. Good luck Drew Hunthausen The No Excuses Blind Guy #1 Blind and Hearing Impaired Motivational Speaker, Triathlete, & International Best Selling Author Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, Peace, and Prosperity! http://DrewsInspirations.com To book Drew for your event go to http://bookdrew.com (714) 296-7111 With an Attitude of Gratitude and no excuses, The Best Is Yet To Come! http://NoExcusesBlindGuy.com -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
I find that the amount of liquid required for white rice needs to be increased for brown rice. My rice cooker does have instructions for brown rice. It tells me for each cup of rice to add 1 1/2 cups of water. You should try cutting it and see what works. You are going to have to try different measurements until you get it to your liking. Thanks -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 12:04 PM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker CAUTION: This is an External email. Please send suspicious emails to ab...@michigan.gov Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://gcc01.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.org%2Fmailman%2Flistinfo%2Fcookinginthedarkdata=02%7C01%7CLauryS%40michigan.gov%7Ce480c089ae5749ba2b3a08d8356b821c%7Cd5fb7087377742ad966a892ef47225d1%7C0%7C1%7C637318083155788870sdata=eEthXPshLugIjfegXT6uZVwA5CUvkfa9TruxFMBWAwc%3Dreserved=0 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking Brown Rice in a rice cooker
Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
My mother-in-law bought me a little tool for pulling off those keys on cans. The problem is that I cut myself with them once or twice in the past and I'm now deathly afraid of them. Even though I know what I did wrong back then. Fear is not rational, which ought to be obvious. Anyway, I don't know what this little thing is called. But the cans will open even around the key with a good can opener. I wouldn't try that with an electric one though. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Friday, July 31, 2020 8:54 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef? When I break the key, I just use my electric can opener and open the other end. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Friday, July 31, 2020 3:49 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? Hi, Everyone. I wanted to make a corned beef and egg omelet for sandwiches and didn't get very far with the can. I broke the key and don't know how I'll get it open without Sweetheart's help. This is the second time this week. The can strip that I managed to remove is wound really tightly around the key, so I don't see how it can be removed. Is there a secret to successfully opening those kinds of cans? I hope so, because there are more cans like that in my near future, and I'm not looking forward to unsuccesses. Would a regular can opener work? Frustrated, sad, and hungry, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] using the Yumley website
Hi, Thanks for correcting me on the spelling of the website. And for everyone's feedback. It was a curiosity question. Hope everyone has a nice weekend. Jeanne On 7/30/20, Immigrant via Cookinginthedark wrote: > Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the > site you described. > > -Original Message- > From: Cookinginthedark On Behalf Of > Pamela Fairchild via Cookinginthedark > Sent: Thursday, July 30, 2020 3:39 PM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] using the Yumley website > > I looked at it very briefly just now, and the website said at its top, This > domain might be for sale. Then I saw several ads. I tried to get to recipes > and it didn't let me. It went into something that wanted me to fill out a > form and I saw it was one of said ads. I got out of there quickly. I > wouldn't trust it. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark > Sent: Thursday, July 30, 2020 2:41 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Fike > Subject: [CnD] using the Yumley website > > Hi everyone, > Has anyone used the Yumley website? What do you think of it and is it > accessible? > One of my daughters uses it for recipes. >Jeanne > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
When I break the key, I just use my electric can opener and open the other end. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Friday, July 31, 2020 3:49 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Is There a Secret to Opening Canned Corned Beef? Hi, Everyone. I wanted to make a corned beef and egg omelet for sandwiches and didn't get very far with the can. I broke the key and don't know how I'll get it open without Sweetheart's help. This is the second time this week. The can strip that I managed to remove is wound really tightly around the key, so I don't see how it can be removed. Is there a secret to successfully opening those kinds of cans? I hope so, because there are more cans like that in my near future, and I'm not looking forward to unsuccesses. Would a regular can opener work? Frustrated, sad, and hungry, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] using the Yumley website
Yes, unfortunately, the app is useless. The site with the correctly spelled Yummly does work and is accessible, just cluttered.?? I went to the browse link at the www.yummly.com site and found a really good sounding turkey casserole. You do need to be sure that you're spelling the web site name correctly, otherwise, whatever browser you're using will take you to a site advertising that the incorrectly spelled web site name can be purchased.?? these are not web sites, just pages trying to sell things and they do have a ton of obnoxious ads. On 7/30/2020 8:04 PM, meward1954--- via Cookinginthedark wrote: There is the app, I suppose, if you like fighting with apps with unlabeled buttons. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, July 30, 2020 4:20 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] using the Yumley website Thank you. But I don't like all the ads there so I won't be visiting. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, July 30, 2020 4:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] using the Yumley website Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the site you described. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, July 30, 2020 3:39 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] using the Yumley website I looked at it very briefly just now, and the website said at its top, This domain might be for sale. Then I saw several ads. I tried to get to recipes and it didn't let me. It went into something that wanted me to fill out a form and I saw it was one of said ads. I got out of there quickly. I wouldn't trust it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Thursday, July 30, 2020 2:41 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] using the Yumley website Hi everyone, Has anyone used the Yumley website? What do you think of it and is it accessible? One of my daughters uses it for recipes. Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Is There a Secret to Opening Canned Corned Beef?
Hi, Everyone. I wanted to make a corned beef and egg omelet for sandwiches and didn't get very far with the can. I broke the key and don't know how I'll get it open without Sweetheart's help. This is the second time this week. The can strip that I managed to remove is wound really tightly around the key, so I don't see how it can be removed. Is there a secret to successfully opening those kinds of cans? I hope so, because there are more cans like that in my near future, and I'm not looking forward to unsuccesses. Would a regular can opener work? Frustrated, sad, and hungry, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
