Re: [CnD] Eating rabbit

[Linda S. via Cookinginthedark]

They say that rattlesnake also tastes like fried chicken?

On 8/20/2020 9:40 PM, Immigrant via Cookinginthedark wrote:

I had tried rabbit once, and I liked it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I remember when I was a child, my grandmother and my aunt used to make the
best rabbit you could ever imagined. I mean, it was even better than fried
chicken, and I am really picky. Their rabbit was way above anything
else. I don't know how they did it, but they did. I've heard since then,
that rabbit is not an easy thing to prepare because it can be quite tough if
done incorrectly. Guess those ladies had a gift. Sure miss them.

Karen

At 05:17 PM 8/20/2020, you wrote:

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 19:42:21
From: Immigrant via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I don't see anything wrong with eating duck or goose.

-Original Message-
From: Cookinginthedark  On Behalf

Of

Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 6:30 PM
To: meward1954--- via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Yesterday's nostalgic lunch

Beef prices are at sticker shock level in the United States along

with lamb.

Pork chicken and turkey remain available.  If this keeps up, goats duck

and

geese could get on the menu along at a last resort with whatever road

kill

manages to go for reincarnation.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 17:08:50
From: meward1954--- via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Yesterday's nostalgic lunch

Yesterday for lunch, I went back to something I did when I first
started cooking, back when I was new to cooking and too broke to buy
expensive stuff like meat.  Yeah, meat was expensive those days.  So
my version of curried rice was about as far from authentic as you can
get, but this is what I did yesterday to recall old times.

Mary?s inauthentic curried rice

1 or two ribs celery, chopped

1 carrot, peeled and chopped

? onion, chopped (or more)

3 cloves garlic, minced

1 cup rice (I had brown jasmine rice)

Olive oil

Curry powder, to taste



Sautee vegetables in olive oil over medium heat until almost tender,
stirring occasionally.  Add rice and continue cooking, stirring
frequently and making sure there is enough oil, until the rice is

browned

and coated.

Ad curry powder to taste, stir and cook another minute or so, making
sure it doesn?t burn.  Lower heat and ad enough broth or water

to cook the

rice.

Bring to a simmer and then lower heat again.  Cook, covered,  till the
rice is done.  It might take a little more liquid than the rice would
if you just cooked it without frying or adding the vegetables,

so check it

occasionally.

Yes, in this dish, it is fine to check the rice.



Variations:  I have put the rice and vegetable mixture into a baking
dish after it is fried and cooked it with pork chops over the top.
This could be done with chicken as well, or maybe any other kind of
meat.  I have never tried hamburger, but that would have to be cooked

first!

Yesterday, I did not know that the rice was brown, but it just kept
not getting cooked and stayed chewy.  I had to add more water, and
boiling water would have ben better than the cold I ended up adding.



This would work with any rice except minute, which I never use anyway.

___
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] Eating rabbit

[Immigrant via Cookinginthedark]

I had tried rabbit once, and I liked it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I remember when I was a child, my grandmother and my aunt used to make the
best rabbit you could ever imagined. I mean, it was even better than fried
chicken, and I am really picky. Their rabbit was way above anything
else. I don't know how they did it, but they did. I've heard since then,
that rabbit is not an easy thing to prepare because it can be quite tough if
done incorrectly. Guess those ladies had a gift. Sure miss them.

Karen

At 05:17 PM 8/20/2020, you wrote:
>I have no problem eating duck or goose either, however I draw the line
>at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
>to be harvested and eaten at the right time of year unless you want
>rabbit's worms to punch your reincarnation ticket which they most
>definitely shall do.
>
>I don't think I've ever eaten shepherd's pie made with lamb either and
>find that curious.
>
>On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 19:42:21
> > From: Immigrant via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Immigrant 
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > I don't see anything wrong with eating duck or goose.
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf
Of
> > Jude DaShiell via Cookinginthedark
> > Sent: Thursday, August 20, 2020 6:30 PM
> > To: meward1954--- via Cookinginthedark 
> > Cc: Jude DaShiell 
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > Beef prices are at sticker shock level in the United States along 
> with lamb.
> > Pork chicken and turkey remain available.  If this keeps up, goats duck
and
> > geese could get on the menu along at a last resort with whatever road
kill
> > manages to go for reincarnation.
> >
> > On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
> >
> > > Date: Thu, 20 Aug 2020 17:08:50
> > > From: meward1954--- via Cookinginthedark
> > > 
> > > To: cookinginthedark@acbradio.org
> > > Cc: meward1...@gmail.com
> > > Subject: [CnD] Yesterday's nostalgic lunch
> > >
> > > Yesterday for lunch, I went back to something I did when I first
> > > started cooking, back when I was new to cooking and too broke to buy
> > > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > > my version of curried rice was about as far from authentic as you can
> > > get, but this is what I did yesterday to recall old times.
> > >
> > > Mary?s inauthentic curried rice
> > >
> > > 1 or two ribs celery, chopped
> > >
> > > 1 carrot, peeled and chopped
> > >
> > > ? onion, chopped (or more)
> > >
> > > 3 cloves garlic, minced
> > >
> > > 1 cup rice (I had brown jasmine rice)
> > >
> > > Olive oil
> > >
> > > Curry powder, to taste
> > >
> > >
> > >
> > > Sautee vegetables in olive oil over medium heat until almost tender,
> > > stirring occasionally.  Add rice and continue cooking, stirring
> > > frequently and making sure there is enough oil, until the rice is
browned
> > and coated.
> > > Ad curry powder to taste, stir and cook another minute or so, making
> > > sure it doesn?t burn.  Lower heat and ad enough broth or water 
> to cook the
> > rice.
> > > Bring to a simmer and then lower heat again.  Cook, covered,  till the
> > > rice is done.  It might take a little more liquid than the rice would
> > > if you just cooked it without frying or adding the vegetables, 
> so check it
> > occasionally.
> > > Yes, in this dish, it is fine to check the rice.
> > >
> > >
> > >
> > > Variations:  I have put the rice and vegetable mixture into a baking
> > > dish after it is fried and cooked it with pork chops over the top.
> > > This could be done with chicken as well, or maybe any other kind of
> > > meat.  I have never tried hamburger, but that would have to be cooked
> > first!
> > >
> > > Yesterday, I did not know that the rice was brown, but it just kept
> > > not getting cooked and stayed chewy.  I had to add more water, and
> > > boiling water would have ben better than the cold I ended up adding.
> > >
> > >
> > >
> > > This would work with any rice except minute, which I never use anyway.
> > >
> > > ___
> > > 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 

Re: [CnD] Yesterday's nostalgic lunch

[Linda S. via Cookinginthedark]

Hey Karen:


We have lots of wild bunnies that come in to our yard, I'm always scared 
for the dogs, and I guess for the bunnies too. Come on over for a bunny. 
(smile)


On 8/20/2020 8:06 PM, Karen Delzer via Cookinginthedark wrote:
I remember when I was a child, my grandmother and my aunt used to make 
the best rabbit you could ever imagined. I mean, it was even better 
than fried chicken, and I am really picky. Their rabbit was way 
above anything else. I don't know how they did it, but they did. I've 
heard since then, that rabbit is not an easy thing to prepare because 
it can be quite tough if done incorrectly. Guess those ladies had a 
gift. Sure miss them.


Karen

At 05:17 PM 8/20/2020, you wrote:

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -Original Message-
> From: Cookinginthedark  On 
Behalf Of

> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along 
with lamb.
> Pork chicken and turkey remain available.  If this keeps up, goats 
duck and
> geese could get on the menu along at a last resort with whatever 
road kill

> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > my version of curried rice was about as far from authentic as you 
can

> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is 
browned

> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn.  Lower heat and ad enough broth or water to 
cook the

> rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  
till the
> > rice is done.  It might take a little more liquid than the rice 
would
> > if you just cooked it without frying or adding the vegetables, so 
check it

> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat.  I have never tried hamburger, but that would have to be 
cooked

> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy.  I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use 
anyway.

> >
> > ___
> > 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] Yesterday's nostalgic lunch

[Karen Delzer via Cookinginthedark]

I remember when I was a child, my grandmother and my aunt used to 
make the best rabbit you could ever imagined. I mean, it was even 
better than fried chicken, and I am really picky. Their rabbit was 
way above anything else. I don't know how they did it, but they 
did. I've heard since then, that rabbit is not an easy thing to 
prepare because it can be quite tough if done incorrectly. Guess 
those ladies had a gift. Sure miss them.


Karen

At 05:17 PM 8/20/2020, you wrote:

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along 
with lamb.

> Pork chicken and turkey remain available.  If this keeps up, goats duck and
> geese could get on the menu along at a last resort with whatever road kill
> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > my version of curried rice was about as far from authentic as you can
> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is browned
> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn.  Lower heat and ad enough broth or water 
to cook the

> rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  till the
> > rice is done.  It might take a little more liquid than the rice would
> > if you just cooked it without frying or adding the vegetables, 
so check it

> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat.  I have never tried hamburger, but that would have to be cooked
> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy.  I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > ___
> > 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] revisiting measuring cups

[Ron Kolesar via Cookinginthedark]

So, which is better, the plastic cups that are sold at the mall, or the 
stainless steel?

Curious minds would like to know.

-Original Message- 
From: Jeanne Fike via Cookinginthedark

Sent: Thursday, August 20, 2020 20:16
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] revisiting measuring cups

Hi everyone,
On the topic of measuring cups, Amazon sells a stainless steel set of
measuring cups that has lines on the inside of them. I have such a set
that has a 1/8 cup, 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup and 1
cup. Also they sell a 2 cup stainless steel measuring cup with the
lines on the inside.
   Jeanne
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

In the good old days of Morse code Shorthand, 73's AKA Best Regards and or 
Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] revisiting measuring cups

[Reinhard Stebner via Cookinginthedark]

Do you happen to have a link to these?

Sent from my iPhone

> On Aug 20, 2020, at 8:16 PM, Jeanne Fike via Cookinginthedark 
>  wrote:
> 
> Hi everyone,
> On the topic of measuring cups, Amazon sells a stainless steel set of
> measuring cups that has lines on the inside of them. I have such a set
> that has a 1/8 cup, 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup and 1
> cup. Also they sell a 2 cup stainless steel measuring cup with the
> lines on the inside.
>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

[CnD] revisiting measuring cups

[Jeanne Fike via Cookinginthedark]

Hi everyone,
On the topic of measuring cups, Amazon sells a stainless steel set of
measuring cups that has lines on the inside of them. I have such a set
that has a 1/8 cup, 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup and 1
cup. Also they sell a 2 cup stainless steel measuring cup with the
lines on the inside.
Jeanne
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along with lamb.
> Pork chicken and turkey remain available.  If this keeps up, goats duck and
> geese could get on the menu along at a last resort with whatever road kill
> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > my version of curried rice was about as far from authentic as you can
> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is browned
> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn.  Lower heat and ad enough broth or water to cook the
> rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  till the
> > rice is done.  It might take a little more liquid than the rice would
> > if you just cooked it without frying or adding the vegetables, so check it
> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat.  I have never tried hamburger, but that would have to be cooked
> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy.  I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > ___
> > 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] Yesterday's nostalgic lunch

[Immigrant via Cookinginthedark]

I don't see anything wrong with eating duck or goose.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 6:30 PM
To: meward1954--- via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Yesterday's nostalgic lunch

Beef prices are at sticker shock level in the United States along with lamb.
Pork chicken and turkey remain available.  If this keeps up, goats duck and
geese could get on the menu along at a last resort with whatever road kill
manages to go for reincarnation.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 17:08:50
> From: meward1954--- via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Yesterday's nostalgic lunch
>
> Yesterday for lunch, I went back to something I did when I first 
> started cooking, back when I was new to cooking and too broke to buy 
> expensive stuff like meat.  Yeah, meat was expensive those days.  So 
> my version of curried rice was about as far from authentic as you can 
> get, but this is what I did yesterday to recall old times.
>
> Mary?s inauthentic curried rice
>
> 1 or two ribs celery, chopped
>
> 1 carrot, peeled and chopped
>
> ? onion, chopped (or more)
>
> 3 cloves garlic, minced
>
> 1 cup rice (I had brown jasmine rice)
>
> Olive oil
>
> Curry powder, to taste
>
>
>
> Sautee vegetables in olive oil over medium heat until almost tender, 
> stirring occasionally.  Add rice and continue cooking, stirring 
> frequently and making sure there is enough oil, until the rice is browned
and coated.
> Ad curry powder to taste, stir and cook another minute or so, making 
> sure it doesn?t burn.  Lower heat and ad enough broth or water to cook the
rice.
> Bring to a simmer and then lower heat again.  Cook, covered,  till the 
> rice is done.  It might take a little more liquid than the rice would 
> if you just cooked it without frying or adding the vegetables, so check it
occasionally.
> Yes, in this dish, it is fine to check the rice.
>
>
>
> Variations:  I have put the rice and vegetable mixture into a baking 
> dish after it is fried and cooked it with pork chops over the top.  
> This could be done with chicken as well, or maybe any other kind of 
> meat.  I have never tried hamburger, but that would have to be cooked
first!
>
> Yesterday, I did not know that the rice was brown, but it just kept 
> not getting cooked and stayed chewy.  I had to add more water, and 
> boiling water would have ben better than the cold I ended up adding.
>
>
>
> This would work with any rice except minute, which I never use anyway.
>
> ___
> 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] The seeds are now labeled

[Jude DaShiell via Cookinginthedark]

Good, if you bought seeds for peppers those are self-polinators and
don't need bees to polinate them.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 16:48:04
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] The seeds are now labeled
>
> They are all bagged up and labeled.
>
> ___
> 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] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

Not inauthentic, I've had vegetable curry before and it even had carrots
in it along with coconut.  So far as I'm concerned both coconut and
carrots are good additions for rice.

On Thu, 20 Aug 2020, Linda S. via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 18:11:49
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Oh, this sounds so so good! You started out to be a great cook. Over time it
> just got better and better.
>
> I don't know what I would have done without that "cooking without looking
> book, and to think when I got the job of teaching cooking to people who are
> blind, I didn't know what I was doing. I just kind of made it up as I went,
> until someone came along and gave me some structure. Thank god for that book
> though!
>
> On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote:
> > Yesterday for lunch, I went back to something I did when I first started
> > cooking, back when I was new to cooking and too broke to buy expensive stuff
> > like meat.  Yeah, meat was expensive those days.  So my version of curried
> > rice was about as far from authentic as you can get, but this is what I did
> > yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring frequently
> > and making sure there is enough oil, until the rice is browned and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making sure it
> > doesn?t burn.  Lower heat and ad enough broth or water to cook the rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
> > is done.  It might take a little more liquid than the rice would if you just
> > cooked it without frying or adding the vegetables, so check it occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking dish
> > after it is fried and cooked it with pork chops over the top.  This could be
> > done with chicken as well, or maybe any other kind of meat.  I have never
> > tried hamburger, but that would have to be cooked first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept not
> > getting cooked and stayed chewy.  I had to add more water, and boiling water
> > would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > ___
> > 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] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

Beef prices are at sticker shock level in the United States along with
lamb.
Pork chicken and turkey remain available.  If this keeps up, goats duck
and geese could get on the menu along at a last resort with whatever
road kill manages to go for reincarnation.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 17:08:50
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Yesterday's nostalgic lunch
>
> Yesterday for lunch, I went back to something I did when I first started
> cooking, back when I was new to cooking and too broke to buy expensive stuff
> like meat.  Yeah, meat was expensive those days.  So my version of curried
> rice was about as far from authentic as you can get, but this is what I did
> yesterday to recall old times.
>
> Mary?s inauthentic curried rice
>
> 1 or two ribs celery, chopped
>
> 1 carrot, peeled and chopped
>
> ? onion, chopped (or more)
>
> 3 cloves garlic, minced
>
> 1 cup rice (I had brown jasmine rice)
>
> Olive oil
>
> Curry powder, to taste
>
>
>
> Sautee vegetables in olive oil over medium heat until almost tender,
> stirring occasionally.  Add rice and continue cooking, stirring frequently
> and making sure there is enough oil, until the rice is browned and coated.
> Ad curry powder to taste, stir and cook another minute or so, making sure it
> doesn?t burn.  Lower heat and ad enough broth or water to cook the rice.
> Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
> is done.  It might take a little more liquid than the rice would if you just
> cooked it without frying or adding the vegetables, so check it occasionally.
> Yes, in this dish, it is fine to check the rice.
>
>
>
> Variations:  I have put the rice and vegetable mixture into a baking dish
> after it is fried and cooked it with pork chops over the top.  This could be
> done with chicken as well, or maybe any other kind of meat.  I have never
> tried hamburger, but that would have to be cooked first!
>
> Yesterday, I did not know that the rice was brown, but it just kept not
> getting cooked and stayed chewy.  I had to add more water, and boiling water
> would have ben better than the cold I ended up adding.
>
>
>
> This would work with any rice except minute, which I never use anyway.
>
> ___
> 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] Yesterday's nostalgic lunch

[Linda S. via Cookinginthedark]

Oh, this sounds so so good! You started out to be a great cook. Over 
time it just got better and better.


I don't know what I would have done without that "cooking without 
looking book, and to think when I got the job of teaching cooking to 
people who are blind, I didn't know what I was doing. I just kind of 
made it up as I went, until someone came along and gave me some 
structure. Thank god for that book though!


On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote:

Yesterday for lunch, I went back to something I did when I first started
cooking, back when I was new to cooking and too broke to buy expensive stuff
like meat.  Yeah, meat was expensive those days.  So my version of curried
rice was about as far from authentic as you can get, but this is what I did
yesterday to recall old times.

Mary’s inauthentic curried rice

1 or two ribs celery, chopped

1 carrot, peeled and chopped

½ onion, chopped (or more)

3 cloves garlic, minced

1 cup rice (I had brown jasmine rice)

Olive oil

Curry powder, to taste

  


Sautee vegetables in olive oil over medium heat until almost tender,
stirring occasionally.  Add rice and continue cooking, stirring frequently
and making sure there is enough oil, until the rice is browned and coated.
Ad curry powder to taste, stir and cook another minute or so, making sure it
doesn’t burn.  Lower heat and ad enough broth or water to cook the rice.
Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
is done.  It might take a little more liquid than the rice would if you just
cooked it without frying or adding the vegetables, so check it occasionally.
Yes, in this dish, it is fine to check the rice.

  


Variations:  I have put the rice and vegetable mixture into a baking dish
after it is fried and cooked it with pork chops over the top.  This could be
done with chicken as well, or maybe any other kind of meat.  I have never
tried hamburger, but that would have to be cooked first!

Yesterday, I did not know that the rice was brown, but it just kept not
getting cooked and stayed chewy.  I had to add more water, and boiling water
would have ben better than the cold I ended up adding.

  


This would work with any rice except minute, which I never use anyway.

___
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] Yesterday's nostalgic lunch

[meward1954--- via Cookinginthedark]

Yesterday for lunch, I went back to something I did when I first started
cooking, back when I was new to cooking and too broke to buy expensive stuff
like meat.  Yeah, meat was expensive those days.  So my version of curried
rice was about as far from authentic as you can get, but this is what I did
yesterday to recall old times.

Mary’s inauthentic curried rice

1 or two ribs celery, chopped 

1 carrot, peeled and chopped

½ onion, chopped (or more)

3 cloves garlic, minced

1 cup rice (I had brown jasmine rice)

Olive oil

Curry powder, to taste

 

Sautee vegetables in olive oil over medium heat until almost tender,
stirring occasionally.  Add rice and continue cooking, stirring frequently
and making sure there is enough oil, until the rice is browned and coated.
Ad curry powder to taste, stir and cook another minute or so, making sure it
doesn’t burn.  Lower heat and ad enough broth or water to cook the rice.
Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
is done.  It might take a little more liquid than the rice would if you just
cooked it without frying or adding the vegetables, so check it occasionally.
Yes, in this dish, it is fine to check the rice. 

 

Variations:  I have put the rice and vegetable mixture into a baking dish
after it is fried and cooked it with pork chops over the top.  This could be
done with chicken as well, or maybe any other kind of meat.  I have never
tried hamburger, but that would have to be cooked first!  

Yesterday, I did not know that the rice was brown, but it just kept not
getting cooked and stayed chewy.  I had to add more water, and boiling water
would have ben better than the cold I ended up adding. 

 

This would work with any rice except minute, which I never use anyway. 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] The seeds are now labeled

[meward1954--- via Cookinginthedark]

They are all bagged up and labeled.  

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Labeling Decisions: cutting straight

[Linda S. via Cookinginthedark]

I used Braille every day in all of my long long long career! (smile)

When I taught cooking, I would tape a braille copy of the recipe on the 
cupboard door of the work station. I was hopeful that who ever I was 
working with would understand that learning some Braille is important 
even if it's just Grade I. It was easy for me just to reach up to read 
the next instruction of the recipe while my student carried out the 
task. If they were already someone who read Braille, I would have them 
do the recipe as independently as possible.


On 8/20/2020 8:20 AM, Jude DaShiell via Cookinginthedark wrote:

That's why the braille users got and get offered the more intellectual
jobs.  They can do random access and get to information quicker.

On Thu, 20 Aug 2020, Pauline Smith via Cookinginthedark wrote:


Date: Thu, 20 Aug 2020 10:50:35
From: Pauline Smith via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Pauline Smith 
Subject: Re: [CnD] Labeling Decisions: cutting straight

Good Morning,

  To Linda and others,  you are not weird.  I prefer to use braille every
chance I can. I can access things like phone numbers and cooking directions
easier and quicker from a notebook or file box than thatrying to fromind
the information on the computer or the digital recorder.

Pauline

On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:


For me, Braille is such an accessible method. I use those med papers
that come with the prescriptions just to write things that I will no
longer need like a shopping list or something. Just can't get used to
the higher tech stuff. The papers are perforated and it's so easy just
to tear one off, write whatever, use it, and throw it away. I know I'm
weird! (smile)

On 8/19/2020 10:21 AM, Karen Delzer via Cookinginthedark wrote:

Yes, I've used that, too, and it really helps!

Karen

  At 09:21 AM 8/19/2020, you wrote:

Well now, you might try this the next time you need to tear a
perforation.  Fold the perforation both ways before tearing.
I remember once a student came to a Professor at Delaware Valley College
once and said his password to log onto the computer didn't work.
The Professor asked him if a student or professor had given him the
password.  The student said a professor had given him the password but
didn't remember which professor.  The Professor asked the student if he
had the paper the login information was written and the student had the
paper and gave it to the professor.  The Professor told the student that
a student assistant gave him that paper because the perforations were
ragged.  The professor told the class that all Professors at Delaware
Valley College always fold their perforations both ways so the
perforations tear easily and cleanly.  I use that technique even today
when I open food packages and it works as advertised for me.

On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote:


Date: Wed, 19 Aug 2020 07:35:11
From: Helen Whitehead via Cookinginthedark



To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Labeling Decisions: cutting straight

If I'm writing out  more than one label, on junk mail, I'll Braille

a line

of C's, then fold it there, and it  rips straight.

-Original Message-
From: Cookinginthedark

[mailto:cookinginthedark-boun...@acbradio.org] On

Behalf Of Richard Kuzma via Cookinginthedark
Sent: Tuesday, August 18, 2020 10:04 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Labeling Decisions

Just a thought,
Holidays are coming,
Could just save some Christmas cards and use those. Just might be

heavey

enough.


-Original Message-
From: Cookinginthedark

[mailto:cookinginthedark-boun...@acbradio.org] On

Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 9:57 PM
To: Dani Pagador via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Labeling Decisions

The technical term to use in the stationery shop is #100 weight

card stock.

It even comes in larger sheets and not labeled as braille paper you

pay

less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:


Date: Tue, 18 Aug 2020 21:05:05
From: Dani Pagador via Cookinginthedark

To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling Decisions

Mary,
Glad you found something that works for you.

I hope you get the index cards that are made on paper like what
Braille paper is made of. I bought some a few years ago that is like
the stuff really flimsy magazine covers are made of; boy was I
surprised and unhappy when I opened the package. It doesn't hold up
too well for long-term use and gets stuck in the interpoint index

card

slate. I think they changed the material to cut costs. Good for them
maybe, but not for me. *sad smiley*

More Later,
Dani

  fo

On 8/18/20, meward1954--- via Cookinginthedark
 wrote:

Thanks for everybody's suggestions for my labeling problem.

I had to decide something 

Re: [CnD] Broken Glass in Garbage Disposal

[meward1954--- via Cookinginthedark]

No, just have the plumber do it and stay safe.  Besides, you are likely to
have to call them anyway.  But if you try it yourself, you might have both
the plumber and medical bills.

That really sounds awful.




-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Thursday, August 20, 2020 10:58 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Broken Glass in Garbage Disposal

Yes, Suzanne, be safe and call the plumber. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 11:56 AM
To: Suzanne Erb via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Broken Glass in Garbage Disposal

That's a call to Maintenance and I bet Maintenance will call a Plumber in to
handle this one.  The Plumber likely will remove the disposal then flip it
so it empties shards into a box then reinstall the disposal if it hasn't
been used since the shards fell into the disposal.  If the disposal got used
after the shards fell into the disposal the Plumber won't even bother
emptying the shards and simply box the disposal and replace the disposal
with a new disposal unit.

On Thu, 20 Aug 2020, Suzanne Erb via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 10:36:11
> From: Suzanne Erb via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Suzanne Erb 
> Subject: [CnD] Broken Glass in Garbage Disposal
>
> Hello,
> The subject says it all.  Somehow, the glass lid for my crockpot just
shattered into shards.  Fortunately, it fell in the sink; however, some of
the shards fell into the garbage disposal.  I was able to get a majority of
the glass out of the sink, but there is still a fair amount in the disposal.
I am assuming that if any remains are not removed, the garbage disposal
could become useless if shards get ground up in the disposal.
>   Any ideas for extracting the remaining shards?
> Best Wishes,
> Suzanne
> ___
> 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] Question about ring door bell. Chime transmitter

[Helen Whitehead via Cookinginthedark]

I'm not certain that you sent this to the correct list or person.
Everyone, please ignore this post. This is not cooking related.
I understand, these things happen. I'm sure I've done it myself, sent an
email to the wrong destination.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Thursday, August 20, 2020 9:46 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Question about ring door bell. Chime transmitter

Tuesday, August 18, 2020 1:58 PM
To: Jennifer Thompson 
Subject: Re: Question about ring door bell. Chime transmitter 

 

Jennifer,

 

The transmitter I think you have is called the Chime. You may have the Chime
or the Chime Pro. It plugs into the wall and looks like what you are
describing as your transmitter. 

 

It would be worth having someone help you check the Device Health panel in
your Ring app. The one you are having a hard time using with voiceover. The
Chime device, just like the doorbell device, is managed through the Ring
app.

 

Here are the troubleshooting instructions for the Chime.

 

Check your Chime Alert settings in the Ring app: 

 

Tap the three-lined icon in the top left to open the menu.

Select Devices.

Choose your Chime or Chime Pro.

Select Audio Settings.

Select Chime Alerts. 

Tapping the bell icon will make the Chime ring when the Doorbell is pressed 

Tapping the person icon will cause the Chime to alert you whenever motion is
detected

 

For you to hear a chime when either the doorbell is pressed or motion is
detected, be sure both the bell icon and the person icon are selected in the
Chime Alerts part of the Ring app. I wonder if one of these got turned off
by accident or due to a reset or power failure.

 

My Chime still isn't ringing, what do I do? 

 

The Chime may have fallen offline. This could be due to an internet glitch
or a temporary power loss. Check in the Ring App, Device Health settings
that the Wifi network is working and still linked to the Chime device.

 

If there's nothing wrong with the network connection for the Chime, try
unplugging the Chime, waiting 30 seconds, plugging it back in to reboot it.
Re-check it's settings in your Ring app. 

 

If that doesn't work, contact support for further assistance. That number
again is 800-656-1918.

 

I did not see any instructions about using the reset button on the Chime.
Only to unplug it entirely if you need to reset it.

 

Kara

Information Desk
Hedberg Public Library
316 S. Main Street
Janesville, WI  53545
Phone: 608-758-6600
Email: questi...@hedbergpubliclibrary.org
 

Current library hours: Mon-Sat 9am-5pm

 

  _  

From: Jennifer Thompson mailto:kc9...@gmail.com> >
Sent: Sunday, August 16, 2020 3:57 PM
To: Questions mailto:questi...@hedbergpubliclibrary.org> >
Subject: RE: Question about ring door bell. Next six steps to troubleshoot
notifications on your iOS device. 

 

I have a battery door bell.

I have reset my app a few times.

I held the button in on the transmitter.

Sometimes I hear the notifictation on my phone.

I have not heard it on the transmitter for a few months.

I am not sure what what else to do.

 

 

From: Questions [mailto:questi...@hedbergpubliclibrary.org] 
Sent: Thursday, August 13, 2020 9:41 AM
To: Jennifer Thompson mailto:kc9...@gmail.com> >
Subject: Re: Question about ring door bell. Next six steps to troubleshoot
notifications on your iOS device. 

 

How to Troubleshoot Ring Notification Issues for iOS Devices

 

If Ring notifications sent to your iOS device are delayed, or if you aren't
receiving them at all, try the tips below to resolve these issues.

 

1. Be Sure Your Device is Online

You can check to make sure your device is online by going to the Device
Health page in the app and looking at the "signal strength" under the
network settings.

 

2. Check Notification Settings in Your App

First, make sure your notifications are enabled. In the Ring app, go to your
Device Settings and make sure the switches for both Ring notifications and
Motion notifications are set to the blue "On" position.

 

Note: Notification settings are specific to each mobile device connected to
Ring, not your actual Ring Doorbell or Stick Up Cam.

 

For example, if you activate notifications on your phone, they will not be
automatically activated on your tablet. Therefore, you have to manually
change your notification settings for each device connected to Ring.

 

3. Check the Notification Center on Your iOS Device

 

A. If you don't see notifications for a specific app. To get notifications,
connect to a Wi-Fi or cellular network. If you still don't get notifications
for a specific app, try these steps:

 

Make sure that the app supports notifications. Go to Settings >
Notifications, select the app, and make sure that Allow Notifications is on.

 

If you have notifications turned on for 

Re: [CnD] Broken Glass in Garbage Disposal

[diane.fann7--- via Cookinginthedark]

Yes, Suzanne, be safe and call the plumber. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 11:56 AM
To: Suzanne Erb via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Broken Glass in Garbage Disposal

That's a call to Maintenance and I bet Maintenance will call a Plumber in to
handle this one.  The Plumber likely will remove the disposal then flip it
so it empties shards into a box then reinstall the disposal if it hasn't
been used since the shards fell into the disposal.  If the disposal got used
after the shards fell into the disposal the Plumber won't even bother
emptying the shards and simply box the disposal and replace the disposal
with a new disposal unit.

On Thu, 20 Aug 2020, Suzanne Erb via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 10:36:11
> From: Suzanne Erb via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Suzanne Erb 
> Subject: [CnD] Broken Glass in Garbage Disposal
>
> Hello,
> The subject says it all.  Somehow, the glass lid for my crockpot just
shattered into shards.  Fortunately, it fell in the sink; however, some of
the shards fell into the garbage disposal.  I was able to get a majority of
the glass out of the sink, but there is still a fair amount in the disposal.
I am assuming that if any remains are not removed, the garbage disposal
could become useless if shards get ground up in the disposal.
>   Any ideas for extracting the remaining shards?
> Best Wishes,
> Suzanne
> ___
> 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] Broken Glass in Garbage Disposal

[Jude DaShiell via Cookinginthedark]

That's a call to Maintenance and I bet Maintenance will call a Plumber
in to handle this one.  The Plumber likely will remove the disposal then
flip it so it empties shards into a box then reinstall the disposal if
it hasn't been used since the shards fell into the disposal.  If the
disposal got used after the shards fell into the disposal the Plumber
won't even bother emptying the shards and simply box the disposal and
replace the disposal with a new disposal unit.

On Thu, 20 Aug 2020, Suzanne Erb via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 10:36:11
> From: Suzanne Erb via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Suzanne Erb 
> Subject: [CnD] Broken Glass in Garbage Disposal
>
> Hello,
> The subject says it all.  Somehow, the glass lid for my crockpot just 
> shattered into shards.  Fortunately, it fell in the sink; however, some of 
> the shards fell into the garbage disposal.  I was able to get a majority of 
> the glass out of the sink, but there is still a fair amount in the disposal.  
> I am assuming that if any remains are not removed, the garbage disposal could 
> become useless if shards get ground up in the disposal.
>   Any ideas for extracting the remaining shards?
> Best Wishes,
> Suzanne
> ___
> 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] Broken Glass in Garbage Disposal

[Suzanne Erb via Cookinginthedark]

Hello,
The subject says it all.  Somehow, the glass lid for my crockpot just shattered 
into shards.  Fortunately, it fell in the sink; however, some of the shards 
fell into the garbage disposal.  I was able to get a majority of the glass out 
of the sink, but there is still a fair amount in the disposal.  I am assuming 
that if any remains are not removed, the garbage disposal could become useless 
if shards get ground up in the disposal.
Any ideas for extracting the remaining shards?
Best Wishes,
Suzanne
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Labeling Decisions: cutting straight

[Jude DaShiell via Cookinginthedark]

That's why the braille users got and get offered the more intellectual
jobs.  They can do random access and get to information quicker.

On Thu, 20 Aug 2020, Pauline Smith via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 10:50:35
> From: Pauline Smith via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Pauline Smith 
> Subject: Re: [CnD] Labeling Decisions: cutting straight
>
> Good Morning,
>
>  To Linda and others,  you are not weird.  I prefer to use braille every
> chance I can. I can access things like phone numbers and cooking directions
> easier and quicker from a notebook or file box than thatrying to fromind
> the information on the computer or the digital recorder.
>
> Pauline
>
> On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
> > For me, Braille is such an accessible method. I use those med papers
> > that come with the prescriptions just to write things that I will no
> > longer need like a shopping list or something. Just can't get used to
> > the higher tech stuff. The papers are perforated and it's so easy just
> > to tear one off, write whatever, use it, and throw it away. I know I'm
> > weird! (smile)
> >
> > On 8/19/2020 10:21 AM, Karen Delzer via Cookinginthedark wrote:
> > > Yes, I've used that, too, and it really helps!
> > >
> > > Karen
> > >
> > >  At 09:21 AM 8/19/2020, you wrote:
> > >> Well now, you might try this the next time you need to tear a
> > >> perforation.  Fold the perforation both ways before tearing.
> > >> I remember once a student came to a Professor at Delaware Valley College
> > >> once and said his password to log onto the computer didn't work.
> > >> The Professor asked him if a student or professor had given him the
> > >> password.  The student said a professor had given him the password but
> > >> didn't remember which professor.  The Professor asked the student if he
> > >> had the paper the login information was written and the student had the
> > >> paper and gave it to the professor.  The Professor told the student that
> > >> a student assistant gave him that paper because the perforations were
> > >> ragged.  The professor told the class that all Professors at Delaware
> > >> Valley College always fold their perforations both ways so the
> > >> perforations tear easily and cleanly.  I use that technique even today
> > >> when I open food packages and it works as advertised for me.
> > >>
> > >> On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote:
> > >>
> > >> > Date: Wed, 19 Aug 2020 07:35:11
> > >> > From: Helen Whitehead via Cookinginthedark
> > >> 
> > >> > To: cookinginthedark@acbradio.org
> > >> > Cc: Helen Whitehead 
> > >> > Subject: Re: [CnD] Labeling Decisions: cutting straight
> > >> >
> > >> > If I'm writing out  more than one label, on junk mail, I'll Braille
> > >> a line
> > >> > of C's, then fold it there, and it  rips straight.
> > >> >
> > >> > -Original Message-
> > >> > From: Cookinginthedark
> > >> [mailto:cookinginthedark-boun...@acbradio.org] On
> > >> > Behalf Of Richard Kuzma via Cookinginthedark
> > >> > Sent: Tuesday, August 18, 2020 10:04 PM
> > >> > To: cookinginthedark@acbradio.org
> > >> > Cc: Richard Kuzma 
> > >> > Subject: Re: [CnD] Labeling Decisions
> > >> >
> > >> > Just a thought,
> > >> > Holidays are coming,
> > >> > Could just save some Christmas cards and use those. Just might be
> > >> heavey
> > >> > enough.
> > >> >
> > >> >
> > >> > -Original Message-
> > >> > From: Cookinginthedark
> > >> [mailto:cookinginthedark-boun...@acbradio.org] On
> > >> > Behalf Of Jude DaShiell via Cookinginthedark
> > >> > Sent: Tuesday, August 18, 2020 9:57 PM
> > >> > To: Dani Pagador via Cookinginthedark 
> > >> > Cc: Jude DaShiell 
> > >> > Subject: Re: [CnD] Labeling Decisions
> > >> >
> > >> > The technical term to use in the stationery shop is #100 weight
> > >> card stock.
> > >> > It even comes in larger sheets and not labeled as braille paper you
> > >> pay
> > >> > less.
> > >> >
> > >> > On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
> > >> >
> > >> > > Date: Tue, 18 Aug 2020 21:05:05
> > >> > > From: Dani Pagador via Cookinginthedark
> > >> > > 
> > >> > > To: cookinginthedark@acbradio.org
> > >> > > Cc: Dani Pagador 
> > >> > > Subject: Re: [CnD] Labeling Decisions
> > >> > >
> > >> > > Mary,
> > >> > > Glad you found something that works for you.
> > >> > >
> > >> > > I hope you get the index cards that are made on paper like what
> > >> > > Braille paper is made of. I bought some a few years ago that is like
> > >> > > the stuff really flimsy magazine covers are made of; boy was I
> > >> > > surprised and unhappy when I opened the package. It doesn't hold up
> > >> > > too well for long-term use and gets stuck in the interpoint index
> > >> card
> > >> > > slate. I think they changed the material to cut costs. Good for them
> > >> > > maybe, but not for me. *sad smiley*
> > >> > >
> > >> > > More 

Re: [CnD] Labeling Decisions: cutting straight

[Pauline Smith via Cookinginthedark]

Good Morning,

 To Linda and others,  you are not weird.  I prefer to use braille every
chance I can. I can access things like phone numbers and cooking directions
easier and quicker from a notebook or file box than thatrying to fromind
the information on the computer or the digital recorder.

Pauline

On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> For me, Braille is such an accessible method. I use those med papers
> that come with the prescriptions just to write things that I will no
> longer need like a shopping list or something. Just can't get used to
> the higher tech stuff. The papers are perforated and it's so easy just
> to tear one off, write whatever, use it, and throw it away. I know I'm
> weird! (smile)
>
> On 8/19/2020 10:21 AM, Karen Delzer via Cookinginthedark wrote:
> > Yes, I've used that, too, and it really helps!
> >
> > Karen
> >
> >  At 09:21 AM 8/19/2020, you wrote:
> >> Well now, you might try this the next time you need to tear a
> >> perforation.  Fold the perforation both ways before tearing.
> >> I remember once a student came to a Professor at Delaware Valley College
> >> once and said his password to log onto the computer didn't work.
> >> The Professor asked him if a student or professor had given him the
> >> password.  The student said a professor had given him the password but
> >> didn't remember which professor.  The Professor asked the student if he
> >> had the paper the login information was written and the student had the
> >> paper and gave it to the professor.  The Professor told the student that
> >> a student assistant gave him that paper because the perforations were
> >> ragged.  The professor told the class that all Professors at Delaware
> >> Valley College always fold their perforations both ways so the
> >> perforations tear easily and cleanly.  I use that technique even today
> >> when I open food packages and it works as advertised for me.
> >>
> >> On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote:
> >>
> >> > Date: Wed, 19 Aug 2020 07:35:11
> >> > From: Helen Whitehead via Cookinginthedark
> >> 
> >> > To: cookinginthedark@acbradio.org
> >> > Cc: Helen Whitehead 
> >> > Subject: Re: [CnD] Labeling Decisions: cutting straight
> >> >
> >> > If I'm writing out  more than one label, on junk mail, I'll Braille
> >> a line
> >> > of C's, then fold it there, and it  rips straight.
> >> >
> >> > -Original Message-
> >> > From: Cookinginthedark
> >> [mailto:cookinginthedark-boun...@acbradio.org] On
> >> > Behalf Of Richard Kuzma via Cookinginthedark
> >> > Sent: Tuesday, August 18, 2020 10:04 PM
> >> > To: cookinginthedark@acbradio.org
> >> > Cc: Richard Kuzma 
> >> > Subject: Re: [CnD] Labeling Decisions
> >> >
> >> > Just a thought,
> >> > Holidays are coming,
> >> > Could just save some Christmas cards and use those. Just might be
> >> heavey
> >> > enough.
> >> >
> >> >
> >> > -Original Message-
> >> > From: Cookinginthedark
> >> [mailto:cookinginthedark-boun...@acbradio.org] On
> >> > Behalf Of Jude DaShiell via Cookinginthedark
> >> > Sent: Tuesday, August 18, 2020 9:57 PM
> >> > To: Dani Pagador via Cookinginthedark 
> >> > Cc: Jude DaShiell 
> >> > Subject: Re: [CnD] Labeling Decisions
> >> >
> >> > The technical term to use in the stationery shop is #100 weight
> >> card stock.
> >> > It even comes in larger sheets and not labeled as braille paper you
> >> pay
> >> > less.
> >> >
> >> > On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
> >> >
> >> > > Date: Tue, 18 Aug 2020 21:05:05
> >> > > From: Dani Pagador via Cookinginthedark
> >> > > 
> >> > > To: cookinginthedark@acbradio.org
> >> > > Cc: Dani Pagador 
> >> > > Subject: Re: [CnD] Labeling Decisions
> >> > >
> >> > > Mary,
> >> > > Glad you found something that works for you.
> >> > >
> >> > > I hope you get the index cards that are made on paper like what
> >> > > Braille paper is made of. I bought some a few years ago that is like
> >> > > the stuff really flimsy magazine covers are made of; boy was I
> >> > > surprised and unhappy when I opened the package. It doesn't hold up
> >> > > too well for long-term use and gets stuck in the interpoint index
> >> card
> >> > > slate. I think they changed the material to cut costs. Good for them
> >> > > maybe, but not for me. *sad smiley*
> >> > >
> >> > > More Later,
> >> > > Dani
> >> > >
> >> > >  fo
> >> > >
> >> > > On 8/18/20, meward1954--- via Cookinginthedark
> >> > >  wrote:
> >> > > > Thanks for everybody's suggestions for my labeling problem.
> >> > > >
> >> > > > I had to decide something about labeling.  So I bought some 3 x 5
> >> > > > index cards and an index card slate that is supposed to be for
> >> that
> >> > > > size.  I also went ahead and bought some dymo tape and some of
> >> those
> >> > > > Braille labels with the holes at both ends and the elastic ties.
> >> > > > That way, I am ready for almost anything.  I think that I will
> 

[CnD] Question about ring door bell. Chime transmitter

[Jennifer Thompson via Cookinginthedark]

Tuesday, August 18, 2020 1:58 PM
To: Jennifer Thompson 
Subject: Re: Question about ring door bell. Chime transmitter 

 

Jennifer,

 

The transmitter I think you have is called the Chime. You may have the Chime
or the Chime Pro. It plugs into the wall and looks like what you are
describing as your transmitter. 

 

It would be worth having someone help you check the Device Health panel in
your Ring app. The one you are having a hard time using with voiceover. The
Chime device, just like the doorbell device, is managed through the Ring
app.

 

Here are the troubleshooting instructions for the Chime.

 

Check your Chime Alert settings in the Ring app: 

 

Tap the three-lined icon in the top left to open the menu.

Select Devices.

Choose your Chime or Chime Pro.

Select Audio Settings.

Select Chime Alerts. 

Tapping the bell icon will make the Chime ring when the Doorbell is pressed 

Tapping the person icon will cause the Chime to alert you whenever motion is
detected

 

For you to hear a chime when either the doorbell is pressed or motion is
detected, be sure both the bell icon and the person icon are selected in the
Chime Alerts part of the Ring app. I wonder if one of these got turned off
by accident or due to a reset or power failure.

 

My Chime still isn't ringing, what do I do? 

 

The Chime may have fallen offline. This could be due to an internet glitch
or a temporary power loss. Check in the Ring App, Device Health settings
that the Wifi network is working and still linked to the Chime device.

 

If there's nothing wrong with the network connection for the Chime, try
unplugging the Chime, waiting 30 seconds, plugging it back in to reboot it.
Re-check it's settings in your Ring app. 

 

If that doesn't work, contact support for further assistance. That number
again is 800-656-1918.

 

I did not see any instructions about using the reset button on the Chime.
Only to unplug it entirely if you need to reset it.

 

Kara

Information Desk
Hedberg Public Library
316 S. Main Street
Janesville, WI  53545
Phone: 608-758-6600
Email: questi...@hedbergpubliclibrary.org
 

Current library hours: Mon-Sat 9am-5pm

 

  _  

From: Jennifer Thompson mailto:kc9...@gmail.com> >
Sent: Sunday, August 16, 2020 3:57 PM
To: Questions mailto:questi...@hedbergpubliclibrary.org> >
Subject: RE: Question about ring door bell. Next six steps to troubleshoot
notifications on your iOS device. 

 

I have a battery door bell.

I have reset my app a few times.

I held the button in on the transmitter.

Sometimes I hear the notifictation on my phone.

I have not heard it on the transmitter for a few months.

I am not sure what what else to do.

 

 

From: Questions [mailto:questi...@hedbergpubliclibrary.org] 
Sent: Thursday, August 13, 2020 9:41 AM
To: Jennifer Thompson mailto:kc9...@gmail.com> >
Subject: Re: Question about ring door bell. Next six steps to troubleshoot
notifications on your iOS device. 

 

How to Troubleshoot Ring Notification Issues for iOS Devices

 

If Ring notifications sent to your iOS device are delayed, or if you aren't
receiving them at all, try the tips below to resolve these issues.

 

1. Be Sure Your Device is Online

You can check to make sure your device is online by going to the Device
Health page in the app and looking at the "signal strength" under the
network settings.

 

2. Check Notification Settings in Your App

First, make sure your notifications are enabled. In the Ring app, go to your
Device Settings and make sure the switches for both Ring notifications and
Motion notifications are set to the blue "On" position.

 

Note: Notification settings are specific to each mobile device connected to
Ring, not your actual Ring Doorbell or Stick Up Cam.

 

For example, if you activate notifications on your phone, they will not be
automatically activated on your tablet. Therefore, you have to manually
change your notification settings for each device connected to Ring.

 

3. Check the Notification Center on Your iOS Device

 

A. If you don't see notifications for a specific app. To get notifications,
connect to a Wi-Fi or cellular network. If you still don't get notifications
for a specific app, try these steps:

 

Make sure that the app supports notifications. Go to Settings >
Notifications, select the app, and make sure that Allow Notifications is on.

 

If you have notifications turned on for an app but you're not receiving
alerts, you might not have Banners selected. Go to Settings > Notifications,
select the app, then select Banners.

 

Make sure that you're signed in to your Apple ID. 

 

Make sure that Do Not Disturb is off. 

 

If you've recently installed an app or restored from a backup, open the app
to start getting notifications.

 

B. Change alert styles.

To add or change an alert style for a notification:

Go to Settings > Notifications.

Select an app under Notification Style. 

Choose a type of alert and banner