Re: [CnD] Question About Sprouting Broccoli Microgreens
Ah that's nice. Good luck. We had some really strong broccoli sprouts from our our indoor garden. We don't have that any more. He's grown them before that though, we've never grown mung bean, but we sure love to eat them. He loves Asian food, and I love Mexican ... well I love any kind of food! On 9/5/2020 7:04 PM, Dani Pagador via Cookinginthedark wrote: All right. I'll go redrain the seeds and put the jar on its side, then rinse again later tonight. Tell your husband thanks for me. More Later, Dani On 9/5/20, Linda S. via Cookinginthedark wrote: My husband says yes, and he's pretty smart about things like this. He says to get it out of the water and go to the next step. He says that you don't necessarily know that the process happened, trust it, move on to the next step he says. Don't kill the messenger! (smile) On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote: Hi, Guys. I put 2 tablespoons of broccoli microgreens and a cup of water in a mason jar and let it sit overnight. I drained it, but the seeds don't seem to have taken on any of the water to bulk them up. I added more water and put the sprouting lid back on, and they're sitting in my pantry cupboard. Is the process for sprouting broccoli microgreens the same as for mung beans? Thanks, 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] Question About Sprouting Broccoli Microgreens
All right. I'll go redrain the seeds and put the jar on its side, then rinse again later tonight. Tell your husband thanks for me. More Later, Dani On 9/5/20, Linda S. via Cookinginthedark wrote: > My husband says yes, and he's pretty smart about things like this. He > says to get it out of the water and go to the next step. He says that > you don't necessarily know that the process happened, trust it, move on > to the next step he says. Don't kill the messenger! (smile) > > On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote: >> Hi, Guys. >> I put 2 tablespoons of broccoli microgreens and a cup of water in a >> mason jar and let it sit overnight. I drained it, but the seeds don't >> seem to have taken on any of the water to bulk them up. I added more >> water and put the sprouting lid back on, and they're sitting in my >> pantry cupboard. >> >> Is the process for sprouting broccoli microgreens the same as for mung >> beans? >> >> Thanks, >> 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] Question About Sprouting Broccoli Microgreens
My husband says yes, and he's pretty smart about things like this. He says to get it out of the water and go to the next step. He says that you don't necessarily know that the process happened, trust it, move on to the next step he says. Don't kill the messenger! (smile) On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote: Hi, Guys. I put 2 tablespoons of broccoli microgreens and a cup of water in a mason jar and let it sit overnight. I drained it, but the seeds don't seem to have taken on any of the water to bulk them up. I added more water and put the sprouting lid back on, and they're sitting in my pantry cupboard. Is the process for sprouting broccoli microgreens the same as for mung beans? Thanks, 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
[CnD] Question About Sprouting Broccoli Microgreens
Hi, Guys. I put 2 tablespoons of broccoli microgreens and a cup of water in a mason jar and let it sit overnight. I drained it, but the seeds don't seem to have taken on any of the water to bulk them up. I added more water and put the sprouting lid back on, and they're sitting in my pantry cupboard. Is the process for sprouting broccoli microgreens the same as for mung beans? Thanks, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Agreed. When you get to the eights, you can stand them up on the flat end and guide the knife down with the other hand. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Saturday, September 5, 2020 4:47 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Cutting a cantaloupe Yes, Dani. This makes a lot of sense to me and is pretty much what I do. Sent from Mail for Windows 10 From: Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 6:00 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting > a stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife > most effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with >> four separate pieces. You can even cut them into smaller pieces if >> you want before you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, >> at least it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was >> > talking about cutting melons, and also about different mixes. He >> > briefly mentioned the melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go >> > over that again? Cut it lengthwise; turn and cut again? Does this >> > make sense hopefully? Thanks. >> > >> > ___ >> > 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 -- 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] Cutting a cantaloupe
Yes, Dani. This makes a lot of sense to me and is pretty much what I do. Sent from Mail for Windows 10 From: Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 6:00 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting a > stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife most > effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting >> whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with four >> separate pieces. You can even cut them into smaller pieces if you want >> before >> you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, at >> least >> it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was talking >> > about >> > cutting melons, and also about different mixes. He briefly mentioned the >> > melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go over >> > that >> > again? Cut it lengthwise; turn and cut again? Does this make sense >> > hopefully? Thanks. >> > >> > ___ >> > 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] Cutting a cantaloupe
Peeling a cantaloupe really does require a knife. There is usually a good eighth inch of green stuff next to the skin that has no flavor and which you don't want to eat. The peeler is not designed to do that kind of job efficiently. You could really cut yourself with the peeler attempting to peel a melon with it, and your hands would be super tired. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, September 5, 2020 11:07 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Cutting a cantaloupe Next time I get a cantaloupe, I will try the vegetable peeler, just to see. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On > Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small > paring knife to separate the rind from the fruit. Scoop the seeds out > while you have the two halves in bowl form, before you make the two in > to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit > skin-side up in the other hand. Starting at one end, make a cut > between the skin and the fruit maybe a quarter of an inch or so in, > and follow the curve of the fruit. I am left-handed, so would be > peeling the fruit in a clockwise motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some >> and continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and >> making your knife do unpredictible things. I found use of a serated >> knife most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > 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 podcasts and ACB
Well, that was simple! I just wasn't sure I could do it with permission. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Saturday, September 5, 2020 11:33 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Cooking podcasts and ACB To subscribe to the email list for a daily schedule, send an email to: acb-community-eve...@acblists.org with subscribe in the subject line. Every day you will receive the schedule of the zoom meetings that are scheduled, plus on Fridays you will receive a list of the next week's meetingswith the participant's number to call, by phone, and pass code , and id. You can also get codes to do the meeting with your computer. Enjoy! On 9/5/2020 9:16 AM, Jennifer Thompson via Cookinginthedark wrote: > Thanks. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of meward1954--- via Cookinginthedark > Sent: Saturday, September 5, 2020 11:11 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Cooking podcasts and ACB > > Jennifer: > > Actually, I don't remember the name of the recipe swap group exactly. > > On ACB radio, on the Community channel, they play groups like this > that are currently done in Zoom meetings. How I got into this group > is that I went to the ACB Convention this year and found out that > there were community lists for getting into these ACB-related Zoom > meetings. I will have to write to them before I feel safe giving you > the host's information. But since these meetings are played on the > radio, I figured I could at least give out the recipes. I will ask > the host how people can get on the list for the recipes and how people can ask to join the group themselves. > > In the meantime, ACB Community Radio has lots of shows that they play > on the station ACB Radio Community. This station is available in many > places, including on the Victor Reader Stream on the Humanware > Playlist. Old shows are available in a podcast called ACB Events, > where there are lots of interesting things ranging from cooking to > technology to advocacy. If you listen to podcasts, I get them on an > app called Overcast on my iPhone, but I know they are on other > platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. > > By the way, Cooking In the Dark is now available in Overcast, and I > assume it is in other places as well. > > > > > > > -Original Message- > From: Cookinginthedark On > Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Saturday, September 5, 2020 10:40 AM > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB > group recipes? > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of meward1954--- via Cookinginthedark > Sent: Saturday, September 5, 2020 10:31 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Clasic Tuna Sandwiches > > I'm working my way through the ACB group's fish document a few recipes > at a time. This one looks very adaptable > > > > > Classic Tuna Salad Sandwich > > > > > 2 cans (6 ounce each) solid white or chunk light tuna, drained and > chopped > > 1 hard boiled egg, chopped > > 1/2 cup chopped celery > > 2 Tablespoons chopped dill pickle or relish > > 1/4 cup mayonnaise > > 2 teaspoons lemon juice > > 2 teaspoons lemon pepper seasoning > > 8 slices whole grain bread, toasted > > Lettuce > > > Directions > > > In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon > juice and lemon pepper seasoning; mix well. > > Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna > mixture and top with the remaining bread. > > > > ___ > 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
Re: [CnD] Cooking podcasts and ACB
To subscribe to the email list for a daily schedule, send an email to: acb-community-eve...@acblists.org with subscribe in the subject line. Every day you will receive the schedule of the zoom meetings that are scheduled, plus on Fridays you will receive a list of the next week's meetingswith the participant's number to call, by phone, and pass code , and id. You can also get codes to do the meeting with your computer. Enjoy! On 9/5/2020 9:16 AM, Jennifer Thompson via Cookinginthedark wrote: Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 11:11 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Cooking podcasts and ACB Jennifer: Actually, I don't remember the name of the recipe swap group exactly. On ACB radio, on the Community channel, they play groups like this that are currently done in Zoom meetings. How I got into this group is that I went to the ACB Convention this year and found out that there were community lists for getting into these ACB-related Zoom meetings. I will have to write to them before I feel safe giving you the host's information. But since these meetings are played on the radio, I figured I could at least give out the recipes. I will ask the host how people can get on the list for the recipes and how people can ask to join the group themselves. In the meantime, ACB Community Radio has lots of shows that they play on the station ACB Radio Community. This station is available in many places, including on the Victor Reader Stream on the Humanware Playlist. Old shows are available in a podcast called ACB Events, where there are lots of interesting things ranging from cooking to technology to advocacy. If you listen to podcasts, I get them on an app called Overcast on my iPhone, but I know they are on other platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. By the way, Cooking In the Dark is now available in Overcast, and I assume it is in other places as well. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group recipes? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 10:31 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Clasic Tuna Sandwiches I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ 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] Cooking podcasts and ACB
I usually listen to Cooking in the Dark on Acb/radio mainstream. It comes on Tuesdays and Fridays at 1;00 pacific time. I think it is on at other times, but don't know what they are. I use my Victor to listen. Acb/radio is amazing! I'll send the email address when I find it for subscribing to the zoom meetings schedule. Every day the schedule is sent for the meetings. Cindy Hollis deserves some kind of award for what she and her team have done. They truly are the angels amongst us. Dale and Cheryl and his team too! Helping everyone understand that cooking is fun and very accessible for those of us who can't see. On 9/5/2020 9:10 AM, meward1954--- via Cookinginthedark wrote: Jennifer: Actually, I don't remember the name of the recipe swap group exactly. On ACB radio, on the Community channel, they play groups like this that are currently done in Zoom meetings. How I got into this group is that I went to the ACB Convention this year and found out that there were community lists for getting into these ACB-related Zoom meetings. I will have to write to them before I feel safe giving you the host's information. But since these meetings are played on the radio, I figured I could at least give out the recipes. I will ask the host how people can get on the list for the recipes and how people can ask to join the group themselves. In the meantime, ACB Community Radio has lots of shows that they play on the station ACB Radio Community. This station is available in many places, including on the Victor Reader Stream on the Humanware Playlist. Old shows are available in a podcast called ACB Events, where there are lots of interesting things ranging from cooking to technology to advocacy. If you listen to podcasts, I get them on an app called Overcast on my iPhone, but I know they are on other platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. By the way, Cooking In the Dark is now available in Overcast, and I assume it is in other places as well. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group recipes? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 10:31 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Clasic Tuna Sandwiches I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ 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 podcasts and ACB
Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 11:11 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Cooking podcasts and ACB Jennifer: Actually, I don't remember the name of the recipe swap group exactly. On ACB radio, on the Community channel, they play groups like this that are currently done in Zoom meetings. How I got into this group is that I went to the ACB Convention this year and found out that there were community lists for getting into these ACB-related Zoom meetings. I will have to write to them before I feel safe giving you the host's information. But since these meetings are played on the radio, I figured I could at least give out the recipes. I will ask the host how people can get on the list for the recipes and how people can ask to join the group themselves. In the meantime, ACB Community Radio has lots of shows that they play on the station ACB Radio Community. This station is available in many places, including on the Victor Reader Stream on the Humanware Playlist. Old shows are available in a podcast called ACB Events, where there are lots of interesting things ranging from cooking to technology to advocacy. If you listen to podcasts, I get them on an app called Overcast on my iPhone, but I know they are on other platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. By the way, Cooking In the Dark is now available in Overcast, and I assume it is in other places as well. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group recipes? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 10:31 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Clasic Tuna Sandwiches I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ 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] Cooking podcasts and ACB
Jennifer: Actually, I don't remember the name of the recipe swap group exactly. On ACB radio, on the Community channel, they play groups like this that are currently done in Zoom meetings. How I got into this group is that I went to the ACB Convention this year and found out that there were community lists for getting into these ACB-related Zoom meetings. I will have to write to them before I feel safe giving you the host's information. But since these meetings are played on the radio, I figured I could at least give out the recipes. I will ask the host how people can get on the list for the recipes and how people can ask to join the group themselves. In the meantime, ACB Community Radio has lots of shows that they play on the station ACB Radio Community. This station is available in many places, including on the Victor Reader Stream on the Humanware Playlist. Old shows are available in a podcast called ACB Events, where there are lots of interesting things ranging from cooking to technology to advocacy. If you listen to podcasts, I get them on an app called Overcast on my iPhone, but I know they are on other platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. By the way, Cooking In the Dark is now available in Overcast, and I assume it is in other places as well. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group recipes? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 10:31 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Clasic Tuna Sandwiches I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ 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] Traditional New England Fish Chowder
Traditional New England Fish Chowder 1 pound fillet of haddock or cod (my preference) 1 cup water or clam juice (my preference) Cook slowly until the fish flakes when tried with a fork (do not over-cook!). Remove fish from water and separate into chunks. Add to the cooking water 2 cups potatoes, cubed 1 celery stalk, chopped fine Cook until potatoes are tender but firm. Add 1 cup corn kernels (frozen or canned) Meanwhile, fry slowly, until the fat melts 2 strips of bacon, chopped Remove and set aside. Add to the bacon fat 1 small onion, diced Cook slowly until soft and lightly browned. Add to the potatoes. Add the fish chunks. To the pan where the bacon and onion were cooked add 2 cups half-and-half Heat and stir to get all the flavor. Add to the chowder. Heat but do not boil. Add Salt and pepper to taste Sprinkle bacon crumbles over the chowder Variation: (yum!) Add canned minced clams (with juice) and/or shucked oysters to the finished chowder ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group recipes?
-Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 10:31 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Clasic Tuna Sandwiches I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ 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] Slim and Trim Tuna Lasagna
Slim and Trim Tuna Lasagna 1/2 cup chopped onion 2 tablespoons melted butter 2 cans tuna, drained 1 can cream of mushroom soup 1/2 cup milk 1-1/2 cups cottage cheese 1/2 teaspoon garlic salt 1/2 teaspoon oregano 1/4 teaspoon pepper 8 ounces lasagna noodles, cooked and drained 8 ounces Swiss or mozzarella cheese, thinly sliced (I use shredded) 1/4 cup grated Parmesan cheese Sauté onion in butter. Add soup, tuna, milk, cottage cheese, and seasonings. In a 9 by 13 inch greased baking dish place half of the noodles, tuna mixture, and Swiss cheese. Repeat layers. Sprinkle Parmesan cheese over top. Bake at 350 degrees for 30 minutes. Let cool 5 minutes before cutting. Serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Hi Everyone: Dani, I cut it the same way. Dale said something like: Hold the cantaloupe with the stem side down?, and cut almost all the way through. Then turn it and do the same thing? Then he moved on to something else. Wish I could hear the episode again. As far as peeling it, I don't think that you could peel it with a vegetable peeler as the skin is so thick and rough. So, the way Dale talked about it, it sounded so easy, but after that second turn, then what? (smile) On 9/5/2020 5:59 AM, Dani Pagador via Cookinginthedark wrote: I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: If you partly cut into a mellon then roll that mellon forward some and continue cutting the mellon unless it's really ripe usually holds together until the cut you made goes mostly around the mellon getting a stable cutting area that doesn't suddenly collapse on you and making your knife do unpredictible things. I found use of a serated knife most effective for cutting mellons too. On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: Date: Sat, 5 Sep 2020 08:17:37 From: Lisa Belville via Cookinginthedark To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Cutting a cantaloupe Linda, I haven't heard the END show, but that has been my experience cutting whole cantaloupes. Cut them in half, then cut the halves in half so you wind up with four separate pieces. You can even cut them into smaller pieces if you want before you take off the rind and scoop out the seeds. Smaller pieces make it easier to remove the rind and seeds that way, at least it is for someone with smaller hands like I have. Lisa On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: Hi Everyone: A couple of weeks ago, on a cooking in the dark show, Dale was talking about cutting melons, and also about different mixes. He briefly mentioned the melons, and then went back to the mixes. His method sounded so much easier and convenient. Can someone go over that again? Cut it lengthwise; turn and cut again? Does this make sense hopefully? Thanks. ___ 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] Poached Salmon, Fancy
poached Salmon fancy Ingredients 2 lemons 1 large shallot 2 tablespoons minced parsley leaves, stems reserved 2 tablespoons minced tarragon leaves, stems reserved ½ cup dry white wine ½ cup water 1 1¾-2 pound skinless salmon fillet, about 1½ inches at thickest part 2 tablespoons capers, rinsed and drained 2 tablespoons extra virgin olive oil 1 tablespoon honey salt and pepper to taste Directions Cut the bottom and the top off of one lemon, and cut the lemon into 8 to 10 ¼ inch slices. Cut the remaining lemon into wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices, and add the water and wine. Place the salmon fillets in the skillet, skinned side down on top of the lemon slices, and set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully remove the salmon and lemon slices to a paper towel lined plate, and cover loosely with aluminum foil. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, about 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons minced shallots, chopped herbs, capers, honey and olive oil in a medium bowl. Strain the cooking liquid through a fine mesh strainer into the bowl with the herb mixture. Press the solids to extract all of the liquid. Whisk to combine and season with salt and pepper to taste. Lightly salt and pepper the salmon, and remove the lemon slices from the bottom of the salmon. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Place the lemon wedges on the platter or plates, and serve. Serves 4 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Poached Salmon
Poached Salman Ingredients 1 cup water 2 lemons 1 1¾-2 pound skinless salmon fillet, about 1½ inches at thickest part Salt and pepper to taste Directions Cut the bottom and the top off of one lemon, and cut the lemon into 8 to 10 ¼ inch slices. Cut the remaining lemon into wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. and add the water Place the salmon fillets in the skillet, skinned side down on top of the lemon slices, and set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully remove the salmon and add salt and pepper to taste and enjoy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave Salmon Loaf
Microwave Salmon Loaf 1 egg 1 cup milk 3 pieces of bread cut in to cubes 1/4 cup melted butter 1/2 teaspoon salt 2 16 ounces cans salmon, boneless or skinless In a large bowl, beat egg slightly and mix in butter, bread cubes, milk, salt and salmon. Place the salmon loaf mixture in to a greased 9 inch pie plate and cover with wax paper. Microwave on high for nine to eleven minutes rotating dish after five minutes. Let stand ten minutes before slicing ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Curry Salmon
Curry Salmon Salmon fillets ( can use either fresh or frozen ) Real Mayonnaise ( not sure how it would be with miracle whip ) Lemon ( either lemon juice , or fresh lemons ) Curry Powder Dill ( optional ) Directions: In a bowl add all the ingredients to your liking , depending upon your personal taste and how many Salmon fillets you use. After it's all blended , dip the fillets in the marinade and place in the fridge for 2 to 4 hours Then, remove and put each fillet in foil. Bake at 350 for 15 to 20 minutes. Enjoy! Mary's Note: Bet you could do this with other kinds of fish. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
You certainly could, but I'm pretty sure it won't be able to gain purchase on the fruit, and thus, not cut, at all. You'll have better control with a knife. Karen At 08:08 AM 9/5/2020, you wrote: Next time I get a cantaloupe, I will try the vegetable peeler, just to see. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On > Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small > paring knife to separate the rind from the fruit. Scoop the seeds out > while you have the two halves in bowl form, before you make the two in to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit > skin-side up in the other hand. Starting at one end, make a cut > between the skin and the fruit maybe a quarter of an inch or so in, > and follow the curve of the fruit. I am left-handed, so would be > peeling the fruit in a clockwise motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some >> and continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and >> making your knife do unpredictible things. I found use of a serated >> knife most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > 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 >
[CnD] Clasic Tuna Sandwiches
I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Hi, I want to know what vegetable peeler you are using to peel that cantaloupe?? The hide or skin of the cantaloupe or rind rather is so thick I don’t know how you would ever manage to use a vegetable peeler unless you have something that the rest of us don’t know about, or I don’t know about. Take care. Peggy Sent from my i phone☺️ > On Sep 5, 2020, at 9:53 AM, princessregal--- via Cookinginthedark > wrote: > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for cantaloupe, > I cut it in half, then cut each half in half, then cut the quarters in > half--eight pieces to start. This lets me use a small paring knife to > separate the rind from the fruit. Scoop the seeds out while you have the two > halves in bowl form, before you make the two in to quarters. To peel, hold > the knife in your dominant hand, and hold the fruit skin-side up in the other > hand. Starting at one end, make a cut between the skin and the fruit maybe a > quarter of an inch or so in, and follow the curve of the fruit. I am > left-handed, so would be peeling the fruit in a clockwise motion. Hope this > makes sense. > > More Later, > Dani > >> On 9/5/20, Jude DaShiell via Cookinginthedark >> wrote: >> If you partly cut into a mellon then roll that mellon forward some and >> continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and making >> your knife do unpredictible things. I found use of a serated knife >> most effective for cutting mellons too. >> >>> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >>> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: Hi Everyone: A couple of weeks ago, on a cooking in the dark show, Dale was talking about cutting melons, and also about different mixes. He briefly mentioned the melons, and then went back to the mixes. His method sounded so much easier and convenient. Can someone go over that again? Cut it lengthwise; turn and cut again? Does this make sense hopefully? Thanks. ___ 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
Re: [CnD] Cutting a cantaloupe
Next time I get a cantaloupe, I will try the vegetable peeler, just to see. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On > Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small > paring knife to separate the rind from the fruit. Scoop the seeds out > while you have the two halves in bowl form, before you make the two in to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit > skin-side up in the other hand. Starting at one end, make a cut > between the skin and the fruit maybe a quarter of an inch or so in, > and follow the curve of the fruit. I am left-handed, so would be > peeling the fruit in a clockwise motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some >> and continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and >> making your knife do unpredictible things. I found use of a serated >> knife most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > 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 > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ >
Re: [CnD] Cutting a cantaloupe
I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small paring > knife to separate the rind from the fruit. Scoop the seeds out while you > have the two halves in bowl form, before you make the two in to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit skin-side up > in the other hand. Starting at one end, make a cut between the skin and the > fruit maybe a quarter of an inch or so in, and follow the curve of the > fruit. I am left-handed, so would be peeling the fruit in a clockwise > motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some and >> continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and making >> your knife do unpredictible things. I found use of a serated knife >> most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > 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 > > > -- > 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] Crab-Stuffed Catfish
It says one cup. the 1 and cup are on two different lines, for some reason, at least in the reply anyway. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 05, 2020 9:07 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Crab-Stuffed Catfish Hi it says cup of crab it does ot say how much? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, September 5, 2020 5:42 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Crab-Stuffed Catfish The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I havent made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isnt > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list >
Re: [CnD] Cutting a cantaloupe
Don't think that would work. A small knife, serrated is good, works best. Sharp knives are always best. You get smoother control and less slippage. -Original Message- From: Cookinginthedark On Behalf Of princessregal--- via Cookinginthedark Sent: Saturday, September 5, 2020 9:54 AM To: cookinginthedark@acbradio.org Cc: princessre...@optonline.net Subject: Re: [CnD] Cutting a cantaloupe Hi: Couldn't you use a vegetable peeler instead of the knife to peel it? -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 8:59 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting > a stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife > most effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with >> four separate pieces. You can even cut them into smaller pieces if >> you want before you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, >> at least it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was >> > talking about cutting melons, and also about different mixes. He >> > briefly mentioned the melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go >> > over that again? Cut it lengthwise; turn and cut again? Does this >> > make sense hopefully? Thanks. >> > >> > ___ >> > 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 -- 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] Crab-Stuffed Catfish
It says a 6-ounce can of crabmeat or a cup of imitation crabmeat. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 9:07 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Crab-Stuffed Catfish Hi it says cup of crab it does ot say how much? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, September 5, 2020 5:42 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Crab-Stuffed Catfish The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > 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] Cutting a cantaloupe
Hi: Couldn't you use a vegetable peeler instead of the knife to peel it? -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 8:59 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting > a stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife > most effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with >> four separate pieces. You can even cut them into smaller pieces if >> you want before you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, >> at least it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was >> > talking about cutting melons, and also about different mixes. He >> > briefly mentioned the melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go >> > over that again? Cut it lengthwise; turn and cut again? Does this >> > make sense hopefully? Thanks. >> > >> > ___ >> > 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] Crab-Stuffed Catfish
I think it would. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > 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] Crab-Stuffed Catfish
Hi it says cup of crab it does ot say how much? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, September 5, 2020 5:42 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Crab-Stuffed Catfish The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > 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
Re: [CnD] Cutting a cantaloupe
I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting a > stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife most > effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting >> whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with four >> separate pieces. You can even cut them into smaller pieces if you want >> before >> you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, at >> least >> it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was talking >> > about >> > cutting melons, and also about different mixes. He briefly mentioned the >> > melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go over >> > that >> > again? Cut it lengthwise; turn and cut again? Does this make sense >> > hopefully? Thanks. >> > >> > ___ >> > 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] Cutting a cantaloupe
If you partly cut into a mellon then roll that mellon forward some and continue cutting the mellon unless it's really ripe usually holds together until the cut you made goes mostly around the mellon getting a stable cutting area that doesn't suddenly collapse on you and making your knife do unpredictible things. I found use of a serated knife most effective for cutting mellons too. On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > Date: Sat, 5 Sep 2020 08:17:37 > From: Lisa Belville via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: Re: [CnD] Cutting a cantaloupe > > Linda, I haven't heard the END show, but that has been my experience cutting > whole cantaloupes. > > > Cut them in half, then cut the halves in half so you wind up with four > separate pieces. You can even cut them into smaller pieces if you want before > you take off the rind and scoop out the seeds. > > > Smaller pieces make it easier to remove the rind and seeds that way, at least > it is for someone with smaller hands like I have. > > > Lisa > > > > > On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: > > > > Hi Everyone: > > > > > > A couple of weeks ago, on a cooking in the dark show, Dale was talking about > > cutting melons, and also about different mixes. He briefly mentioned the > > melons, and then went back to the mixes. > > > > His method sounded so much easier and convenient. Can someone go over that > > again? Cut it lengthwise; turn and cut again? Does this make sense > > hopefully? Thanks. > > > > ___ > > 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] Cutting a cantaloupe
Linda, I haven't heard the END show, but that has been my experience cutting whole cantaloupes. Cut them in half, then cut the halves in half so you wind up with four separate pieces. You can even cut them into smaller pieces if you want before you take off the rind and scoop out the seeds. Smaller pieces make it easier to remove the rind and seeds that way, at least it is for someone with smaller hands like I have. Lisa On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: Hi Everyone: A couple of weeks ago, on a cooking in the dark show, Dale was talking about cutting melons, and also about different mixes. He briefly mentioned the melons, and then went back to the mixes. His method sounded so much easier and convenient. Can someone go over that again? Cut it lengthwise; turn and cut again? Does this make sense hopefully? Thanks. ___ 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] Crab-Stuffed Catfish
The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > 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] Crab-Stuffed Catfish
This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind of > fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup > imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and > salt. Cut each fillet in half widthwise; place two halves in a greased > 8-inch square baking dish. Press crab mixture onto fillets; top with > remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or > until > fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes in the > document. I haven’t made it, but I certainly will. Chef Internet says > that > if you want to cook catfish in a way that isn’t frying, marinade is your > friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, > whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish fillets > in > a zip lock bag, add marinade to the bag, close tightly and shake to > completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined sheet > that has been sprayed with oil. Leave the apple unpeeled and remove the > core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with > olive oil. Season with salt and pepper to taste. Chop the uncooked bacon > and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven and > rotate the veggies around with a spatula. Then make space available in the > center of the pan for the fish and put it directly on the pan. Place back > in the oven for 12 to 15 minutes until catfish is completely cooked > through. > Garnish with the herbs and serve. > > > > ___ > 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
