Re: [CnD] Measuring flour by volume or by weight?

[Andrew Niven via Cookinginthedark]

I tend to measure or weigh the flour, depending on the recipe I'm using.

Cheers

Andrew


On 20/01/2021 10:07 am, Ann via Cookinginthedark wrote:

Hi folks

I'm a little confused so I'm looking for opinions here as well as facts.

First, which does everyone find easier to do, measure out flour with 
measuring cups or weighing in on a scale? I find each time I use 
measuring cups, I almost always either have just a bit too much flour 
or not nearly enough. but, when trying to weigh out the flour with my 
talking scale, I can get conflicting answers especially if a certain 
recipe does not give the amount to weigh so I have to calculate it 
myself. For instance, with all-purpose flour, it either weighs 120 
grams per cup or 128 grams per cup? Help? Which is it? This is a 
difference of eight grams, which sounds kinda serious? Is there 
actually that much differences in weight between various brands of 
all-purpose flour? and if so, how the heck is someone supposed to get 
accurate measurements if you don't know what brand you're using?


I will say that when I do weigh my flour with a scale, I don't need to 
add near as much extra flour or liquid to a recipe, maybe just a 
little drib or drab, so for me, it does seem a bit more accurate than 
using the cups.


Fortunately, many recipes give you both cup and weight measurements. 
It's the ones that don't that give me fits.


Thanks for any advice,
~Ann
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Re: [CnD] Classic British Recipe, Toad in the Hole

[Andrew Niven via Cookinginthedark]

Hi Samuel.

Have you made this recipe? Whenever I've made toad in the hole or even 
just plain Yourkshire pudding, I've always baked it at 220 C or 425 F to 
make sure the batter puffs up.


Cheers

Andrew


On 7/01/2021 1:45 am, Samuel Wilkins via Cookinginthedark wrote:

Hello all, I have a good old British dish for you.  It is called toad in the
hole.  I know the name sounds unappetising, but it's really good for winter
weather.
Ingredients
Sausages, you decide type and quantity but this Yorkshire pudding recipe
typically serves two.
1 cup milk
1 medium egg
1/2 cup plain flour
- large pinch of salt
1 tablespoon oil

Method
1. Grill the sausages for about ten minutes to start them off (otherwise the
bottoms will not be browned when you put in the Yorkshire mix)
2. Whisk the milk and egg in the bowl
3. Add the flour and salt and whisk until combined (how you test this is up
to you!)
4. Put the oil in the tin, or silicon tray if you get one, and heat for 5
minutes in a preheated oven at 190 degrees (six o'clock on your dial)
5. Remove from the oven, put in the sausages, pour in the Yorkshire mix and
return to the oven as quickly as possible.
6. Cook for about 20 minutes then check, but don't open the oven before this
or the pudding will sink.  If it needs further cooking (you test by tapping
the pudding - it should sound hollow and be crispy), return to the oven for
another five minutes, or as required.
7. Serve with veg of your choice and enjoy!
Sidenote, although we use sausages, the original recipe used lamb chops, so
if you wish, you can use those instead.

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Re: [CnD] THE BEST COFFEE PUNCH

[Andrew Niven via Cookinginthedark]

Sorry, replied to the wrong list.

Cheers

Andrew


On 7/12/2020 3:17 pm, Sugar Lopez via Cookinginthedark wrote:

THE BEST COFFEE PUNCH

A cold, ice-cream based coffee punch.

yield: 20 servings

prep time: 15 minutes

additional time: 30 minutes

total time: 45 minutes

  


1 gallon whole milk

1/2 gallon vanilla ice cream

1/2 gallon chocolate ice cream

1/4 cup powdered instant coffee

2 cups white sugar

1 cup water

  


In a small saucepan, mix the coffee powder, sugar, and water and heat until the 
sugar has melted and all the ingredients are dissolved and well mixed. Don’t 
boil.

Refrigerate the mixture in an airtight container until you’re ready to use it, 
at least 30 minutes. The liquid will get kind of syrupy.

When ready to serve, pour the syrup into a large punch bowl.

Add the entire gallon of milk and stir.

Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice 
cream doesn’t have to melt all the way prior to the party … it serves as the 
ice, keeping the punch cold.

  

  

  

  

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

  


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Re: [CnD] THE BEST COFFEE PUNCH

[Andrew Niven via Cookinginthedark]

Hi Tania.

Personally, I go up to the mobile Facebook site and delete them from there.

On 7/12/2020 3:17 pm, Sugar Lopez via Cookinginthedark wrote:

THE BEST COFFEE PUNCH

A cold, ice-cream based coffee punch.

yield: 20 servings

prep time: 15 minutes

additional time: 30 minutes

total time: 45 minutes

  


1 gallon whole milk

1/2 gallon vanilla ice cream

1/2 gallon chocolate ice cream

1/4 cup powdered instant coffee

2 cups white sugar

1 cup water

  


In a small saucepan, mix the coffee powder, sugar, and water and heat until the 
sugar has melted and all the ingredients are dissolved and well mixed. Don’t 
boil.

Refrigerate the mixture in an airtight container until you’re ready to use it, 
at least 30 minutes. The liquid will get kind of syrupy.

When ready to serve, pour the syrup into a large punch bowl.

Add the entire gallon of milk and stir.

Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice 
cream doesn’t have to melt all the way prior to the party … it serves as the 
ice, keeping the punch cold.

  

  

  

  

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

  


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Re: [CnD] Recipe needed

[Andrew Niven via Cookinginthedark]

Hi Joy.

I'm afraid I don't have a recipe, but are you looking for the Dutch 
cookie called Speculaas?


Cheers

Andrew


On 3/10/2020 3:05 am, Joy Baade via Cookinginthedark wrote:

The familiar, recognizable store name for them is Windmill Cookies.

When they are homemade, they are often called Spekulos Cookies.

Thank you for asking and also for the salmon recipe.

Joy

On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark 
 wrote:

I have never heard of this cookie or butter what is it?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Joy Baade via Cookinginthedark
Sent: Friday, October 2, 2020 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Joy Baade 
Subject: [CnD] Recipe needed

Good morning. Does anyone have a recipe for Spekulos Cookies or Spekulos
Butter? My aunt loves the cookies, and I thought I would make the cookies
and the butter for her.

Thank you in advance for your help.

Joy
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Re: [CnD] Bread machines

[Andrew Niven via Cookinginthedark]

Hi there.

One thing you can do to try and get lighter bread is to microwave your 
flour for about 30 seconds before tipping it into your bread machine. 
Same for water if you're using cold. HTH.


Cheers

Andrew


On 23/07/2020 11:55 am, Deborah Armstrong via Cookinginthedark wrote:

I dug my bread machine out of the back of my closet when it became hard to find 
bread in the stores.

My husband is sighted and both of us have scoured the net for east - finally he 
found some last week and ordered it. I didn't want to buy pounds of it because 
our kitchen isn't that big. Amazon and King Arthur sell huge packages.

Now I can finally use my machine which I haven't used in years. My first 
challenge was getting the liquid right.

My old cookbook from NBP (The Loafer's companion) seems to have recipes that 
are more reliable than those in the machine's manual. But the manual insists I 
use bread flour.

White all-purpose does make a fairly dense bread, so I'm wondering if anyone 
knows a good source for bread flour that isn't so expensive. I'm also looking 
for a good source of yeast in typical envelope-style packets instead of pounds, 
and any tips you might wish to offer on getting the most out of my machine.

My husband doesn't want to go to a real store, though he can see and drive, so 
we've been doing everything online. And I don't have a grocery I can walk to, 
so I also am not interested in taking public transit until this virus is gone.

Thanks.

--Debee

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Re: [CnD] Question about Making Pikelets

[Andrew Niven via Cookinginthedark]

an induction cooktop requires pots and pans with a magnetic base in 
order to operate. Unfortunately, most models in my country are inaccessible.


Cheers

Andrew


On 16/07/2020 8:15 am, meward1954--- via Cookinginthedark wrote:

Is there a difference between an induction cooktop and any other cooktop?
All I know about is electric and gas!  There are those electric ones that
are completely flat.  I have known blind people to use those, but I have
never wanted one in particular.

Thanks.


-Original Message-
From: Cookinginthedark  On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 3:10 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

I think they are also called induction cook tops, I don't know if the term
hob is a UK one, but my guess it is.

On 15/07/2020 19:56, meward1954--- via Cookinginthedark wrote:

We are having a bit of a language issue.  Two peoples separated by a

common language.

It looks to me like an induction hob in the UK is an electric stovetop

here in the United States.  Can anybody tell me if this is correct?



-Original Message-
From: Cookinginthedark  On
Behalf Of Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 12:37 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Diane, a pikelet is different to a regular pancake in several ways.

It's also known as a Scottish pancake, and they are much smaller.  They are
around three to four inches in diameter, and are thicker and heavier than
standard pancakes.


An induction hob is a hob the transmits heat directly onto the base of a

pan, which makes it less likely that you'll burn yourself.  Thus, if I had
an induction hob skillet, I could use it to do light frying much more
safely.  I use a talking induction hob from Cobolt systems, I don't know if
those ones are available in the US.  Hope that helps.

On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:

Hi, Samuel,

What distinguishes pikelets from regular pancakes? What is an induction

hob skillet?

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 6:05 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Andrew, I don't have an electric frying pan.  I have been wondering

whether to get an induction hob friendly skillet, would that work?

On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:

Hi there.

Could you use an electric frypan or skillet?

Cheers

Andrew


On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:

Hello all, I've recently been thinking about making Pikelets, also
known as Scotch Pancakes.  These require using a griddle to make
them. Is there a safer alternative to using a griddle that reduces
the possibility of burning yourself?  Would an induction hob
friendly griddle pan be better?  Thank you.
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--
Regards,

Samuel Wilkins

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--
Regards,

Samuel Wilkins

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--
Regards,

Samuel Wilkins

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Re: [CnD] Question about Making Pikelets

[Andrew Niven via Cookinginthedark]

Hi samuel.

No idea I'm afraid. I haven't had any experience with an induction hob, 
though I believe they're great.


Cheers

Andrew


On 15/07/2020 10:05 pm, Samuel Wilkins via Cookinginthedark wrote:
Hello Andrew, I don't have an electric frying pan.  I have been 
wondering whether to get an induction hob friendly skillet, would that 
work?


On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:

Hi there.

Could you use an electric frypan or skillet?

Cheers

Andrew


On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
Hello all, I've recently been thinking about making Pikelets, also 
known as Scotch Pancakes.  These require using a griddle to make 
them. Is there a safer alternative to using a griddle that reduces 
the possibility of burning yourself?  Would an induction hob 
friendly griddle pan be better?  Thank you.

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Re: [CnD] Question about Making Pikelets

[Andrew Niven via Cookinginthedark]

Hi there.

Could you use an electric frypan or skillet?

Cheers

Andrew


On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
Hello all, I've recently been thinking about making Pikelets, also 
known as Scotch Pancakes.  These require using a griddle to make them. 
Is there a safer alternative to using a griddle that reduces the 
possibility of burning yourself?  Would an induction hob friendly 
griddle pan be better?  Thank you.

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Re: [CnD] carrot cake

[Andrew Niven via Cookinginthedark]

Hi.

what I don't understand, is why not to use canola oil? To me it's good 
for cakes as it has very little flavour.


Cheers

Andrew


On 15/06/2020 12:13 pm, Wendy via Cookinginthedark wrote:

This carrot cake recipe is from one of the Joanna Fluke mysteries. Is the
amount of walnuts correct?
2 cups sugar
3 eggs
¾ cup vegetable oil (not canola or olive)
1 tsp. vanilla
¾ cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2
Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ½ cups flour
2 cups packed grated carrots
Wendy

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Re: [CnD] microwave exciting discovery

[Andrew Niven via Cookinginthedark]

Hi Pamela.

I've had a panasonic accessible microwave convection since 2005 and it's 
still going strong. It's great that panasonic have introduced another 
model with raised buttons. Let's hope we get it here in New zealand.


Cheers

Andrew


On 17/05/2020 4:40 am, Pamela Fairchild via Cookinginthedark wrote:

Some of you have been wondering about finding accessible microwaves that are
not too expensive.

Since my unit is on a slow boat to failing, I wanted to replace it before it
took its final plunge into inoperable boat anchor. I found the updated model
of the one I love. I bought it online from Sam's club. I am sure you can
find it in other places, but here are the details.

Totally accessible with buttons you can feel, shaped like bars, and they
push in. No need to mark any of them. Just make a cheat sheet for yourself
listing what each button does. You will soon have it memorized.

Set up the unit, and you are good to go. It comes with a thick instruction
booklet, over 150 pages. There must be some recipes there too I would think.

I paid $169 including shipping. It is the largest size of microwave ovens
you generally can buy.

Details:

Panasonic

Inverter model number NN-SN975S

The manufacture date on mine is March 2020. You don't need its serial
number.

  


The buttons:

There are 23 of them. Seven rows of 3 and two at the bottom.

The two on the bottom are: on the left,  stop, or reset if you push it
twice; and start on the right.

The other 21, starting at the top:

Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for
1.75 ounces.

2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings
for this button and I'll list them at the bottom of the list.

Second row: Power level: there are 10 of these starting at full power and
going down in 10-degree segments to 10 percent at the lowest.

Defrost, and there are different levels here too which I forgot to copy, but
you push defrost, then a number button, then start to make it work. Not
hard, but you'll have to copy from the book if you want details. And 3. Keep
warm.

Now there is a physical space between rows.

Here come the numbers:

1, 2, 3,

4, 5, 6,

7, 8, 9,

Cook Timer; 0; clock set.

Now you are down to the stop, start row I began with.

The 14 presets on the top right button:

Oatmeal: Works perfect.

Sausage: Works but you have to repeat it several times depending on what
sort of breakfast sausage you are cooking.

3. Omelet: Perfect once you try it a few times and know how it behaves with
your own omelet maker.

4. quinoa

5. soup

6. frozen entrée

7. frozen pizza singles

8. potatoes (prick the skins)

9. Fresh vegetables

10 frozen vegetables

11. rice

12. frozen dinners

13. pasta

14. fish fillets

I'll try some of these settings and let you know what I think of them. If
they are anything like the first 3, I'll be both surprised and happy.

I hope this helps some of you who have been searching. Don't be afraid of
the programs. They are easy to learn and logical. The button settings change
nicely so you don't have to push your multiples like you are running a race.
They won't time out in the few seconds it takes you to push them and count
properly. If you push them too fast you might override what you are trying
to accomplish, but I wouldn't know. I don't push too fast myself.

  


Pamela Fairchild



  


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Re: [CnD] Popcorn on the stove

[Andrew Niven via Cookinginthedark]

Hi larry.

I put a knob of butter into the saucepan and I prefer its flavour to 
that of oil. Heat the pot to a medium heat then add the corn kernels. 
When you think all corn is popped, remove it from the heat. Oh and don't 
forget to put a lid on the saucepan. Lol! someone I knew forgot to do 
this and had popcorn everywhere. Lol!


Cheers

Andrew


On 17/04/2020 4:54 am, Larry Gassman via Cookinginthedark wrote:

Hi all,
I usually will make popcorn in the microwave.
But since I went to on-line shopping this last time, the shopper 
brought me popcorn in a jar.  The popcorn was kernels only.

I know you would usually put oil in a pan and then add popcorn.
But not sure how safe this is for a blind person on the stove.
So if any of you have done this safely in the past,  please send along 
your suggestions.

Thank you in advance.
Larry

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Re: [CnD] Baked Cowboy Steak

[Andrew Niven via Cookinginthedark]

Hi all.

If anyone isn't confident browning meat for this recipe, the step may b 
omitted. The end result will be just as good, though you may want to 
bake it for a little longer.


Cheers

Andrew


On 12/03/2020 7:34 pm, Marilyn Pennington via Cookinginthedark wrote:

Baked Cowboy Steak
1-1/2 lb. round steak, cut into 1" cubes
2 TB vegetable oil
1 garlic clove, minced
3/4 cup vinegar
3/4 cup ketchup
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 TB granulated sugar
2 TB Worcestershire sauce
Heat oil in a frying pan. Saute steak cubes until nicely browned.
Place the browned steak cubes into a 2-quart casserole dish.
Add remaining ingredients into the frying pan. Mix well and simmer
for 3 minutes. Pour over steak cubes.
Cover casserole and bake at 350 degrees F., for 1 hour.
Uncover and bake 30 minutes.
Serve over hot cooked rice or noodles.

  


Makes six servings.  Enjoy.

  


 From Jamie

  

  


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Re: [CnD] Crazy Cake

[Andrew Niven via Cookinginthedark]

Hi Bridget.

This recipe is great, I've made it on several ocasions. the recipe is by 
Alison Holst who is an iconic New Zealand cook.


Cheers

Andrew


On 1/03/2020 3:51 am, Bridget Micallef via Cookinginthedark wrote:

I was given this recipe by a blind friend of mine. I tried it and it came
out nice.

  


Crazy  Cake

  


half cup oil

three quarters cup water

2 tablespoons vinegar

1 teaspoon vanilla

1 cup sugar

1 and a half cups plain flour

2 tablespoons cocoa

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon baking soda

1 teaspoon salt

  

  


Line the bottom of a 20 cm or 23 cm (8-9 inch) tin with greaseproof paper,
(I use non-stick tins, so just grease the bottom and sides).  Grease and
flour the sides of the tin and heat the oven to 190 C or 375 F for a 20 cm
tin, or 200 C or 400 F for a 23 cm tin. Put all the ingredients into the
food processor bowl in the order given and process until just mixed, using
metal chopping blade, or plastic mixing blade.  Do not over process. Pour
batter into the prepared tin.  Bake the smaller cake for 30-45 minutes,
[1]or the larger cake for 25-30 minutes, or until the centre of the cake
springs back when lightly touched.  Leave cake in tin for 5 minutes, then
turn out on a wire rack to cool completely.

This cake is nice eaten as is, iced, or topped with whipped cream.

  


Enjoy!

  


Bridget

  



   _

[1] C  w

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Re: [CnD] a sausage question

[Andrew Niven via Cookinginthedark]

Aah cool, thanks for that. I had a feeling that's what it was, but 
wasn't entirely sure.

Cheers

Andrew


On 30/12/2019 8:54 am, diane.fann7--- via Cookinginthedark wrote:
> It is just ground pork, not in a casing like a link sausage, like hamburger
> is ground beef.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Andrew Niven via Cookinginthedark
> Sent: Sunday, December 29, 2019 2:42 PM
> To: cookinginthedark@acbradio.org
> Cc: Andrew Niven 
> Subject: [CnD] a sausage question
>
> Hi there.
>
> Just wondering what is bulk sausage please? we probably get it here in NZ
> but call it something else. Excuse my ignorance.
>
> Cheers
>
> Andrew
>
>
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[CnD] a sausage question

[Andrew Niven via Cookinginthedark]

Hi there.

Just wondering what is bulk sausage please? we probably get it here in 
NZ but call it something else. Excuse my ignorance.

Cheers

Andrew


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Re: [CnD] Air fryer

[Andrew Niven via Cookinginthedark]

Hi Lovette.

I have the Tefal actifry myself have had it for some years now. I like 
the fact it has a stirring paddle so food doesn't have to be rearranged. 
You might also want to see if you can get a snacking basket for your 
model as this will make the fryer even more versatile.

Cheers

Andrew


On 18/05/2019 7:49 AM, Lovette Yewchan via Cookinginthedark wrote:
> Hi there.
> I bought an air fryer and it is a t-fal.
> Have others used this one?
> I have found many cookbooks with recipes and the times seem to vary a lot. I 
> assume models are part of the issue.
> Any help or recipes would be great!
>
> Lovette
>
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Re: [CnD] air fryers and fries

[Andrew Niven via Cookinginthedark]

It stirs on its own. The model is called the Tefal actifry and there are 
only two buttons on the unit. One is to turn it on and off and the other 
is for an independent timer which I personally never use. It's extremely 
blind friendly and easy to use.

Cheers

Andrew


On 19/01/2019 9:53 AM, andrew edgcumbe via Cookinginthedark wrote:
> so it stirs on it's own or does it have or do you still have to move it
> what is this mottle called also does this mottle still have  buttons or  it
> a touch screen type thing
>
> On Fri, Jan 18, 2019 at 3:51 PM Andrew Niven via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> Just that I like this model because of the paddle. It stirs chips and
>> the like so no turning or anything is necessary.
>>
>> Cheers
>>
>> Andrew
>>
>>
>> On 19/01/2019 9:49 AM, andrew edgcumbe via Cookinginthedark wrote:
>>> what did you say about the paddle as some reason i can't read that email
>>>
>>> On Fri, Jan 18, 2019 at 2:58 PM andrew edgcumbe via Cookinginthedark <
>>> cookinginthedark@acbradio.org> wrote:
>>>
>>>>So i h things i see air fryer and air fyer ovin refered to are they to
>>>> different things? as when i felt an air fryer box it was more size of a
>> ref
>>>> regular deep fryer.
>>>>
>>>> On Fri, Jan 18, 2019 at 2:34 PM Ann via Cookinginthedark <
>>>> cookinginthedark@acbradio.org> wrote:
>>>>
>>>>> You'll need sighted help to do it, but my Power Air Fryer oven was
>>>>> easily marked with a few small clear bump dots.
>>>>>
>>>>>
>>>>> ~Ann
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> On 1/18/2019 2:07 PM, andrew edgcumbe via Cookinginthedark wrote:
>>>>>> Can those touch screen or touch screen type things be marked?
>>>>>>
>>>>>> On Fri, Jan 18, 2019 at 1:39 PM andrew edgcumbe via Cookinginthedark <
>>>>>> cookinginthedark@acbradio.org> wrote:
>>>>>>
>>>>>>> I don't know how to buy on amazon so I have to go to the store to buy
>>>>> one
>>>>>>> for example wallmart for example. You say that frozen fries work
>>>> better
>>>>> in
>>>>>>> air fryer  so you are saying fresh cut fries cut from potatoes won't
>>>>> work
>>>>>>> at all or what just wondering
>>>>>>>
>>>>>>> On Fri, Jan 18, 2019 at 12:12 AM Jeffry Miller via Cookinginthedark <
>>>>>>> cookinginthedark@acbradio.org> wrote:
>>>>>>>
>>>>>>>> fries are best in the air fryer when they are frozen fries.  if you
>>>>> have
>>>>>>>> one like mine the gowise air fryer, there are settings for several
>>>>>>>> things including  chips or fries or whatever you call them and just
>>>> put
>>>>>>>> the fries in hit the start button then the chips button and then the
>>>>>>>> start button.  let them cook take the baskett out a few times
>> durring
>>>>>>>> cooking time shake fries put baskett back in and when the fryer
>> beeps
>>>>>>>> they are done
>>>>>>>>
>>>>>>>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>>>>>>>> Hi My name is Andrew. I  just had a question. Do any of you use a
>>>> air
>>>>>>>>> fryer? I am just wondering if a blind person can sucessfully use an
>>>>> air
>>>>>>>>> fryer or not. i was in a facebook group where some had been using
>>>> one.
>>>>>>> I
>>>>>>>> am
>>>>>>>>> planning to use it for  doing some fries. I am just looking into
>>>>>>> getting
>>>>>>>> an
>>>>>>>>> air fryer.  Also also has any of you doin done home cut fries like
>>>> cut
>>>>>>>> them
>>>>>>>>> into like fresh cut fries right from potatoes has any of you done
>>>> them
>>>>>>> in
>>>>>>>>> ovin is it reckommended you leave skins on or  what do you do
>>>> there. I
>>>>>>>>> can't see to know if they are browned up or not.
>>>>&

Re: [CnD] air fryers and fries

[Andrew Niven via Cookinginthedark]

Just that I like this model because of the paddle. It stirs chips and 
the like so no turning or anything is necessary.

Cheers

Andrew


On 19/01/2019 9:49 AM, andrew edgcumbe via Cookinginthedark wrote:
> what did you say about the paddle as some reason i can't read that email
>
> On Fri, Jan 18, 2019 at 2:58 PM andrew edgcumbe via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>>   So i h things i see air fryer and air fyer ovin refered to are they to
>> different things? as when i felt an air fryer box it was more size of a ref
>> regular deep fryer.
>>
>> On Fri, Jan 18, 2019 at 2:34 PM Ann via Cookinginthedark <
>> cookinginthedark@acbradio.org> wrote:
>>
>>> You'll need sighted help to do it, but my Power Air Fryer oven was
>>> easily marked with a few small clear bump dots.
>>>
>>>
>>> ~Ann
>>>
>>>
>>>
>>>
>>> On 1/18/2019 2:07 PM, andrew edgcumbe via Cookinginthedark wrote:
 Can those touch screen or touch screen type things be marked?

 On Fri, Jan 18, 2019 at 1:39 PM andrew edgcumbe via Cookinginthedark <
 cookinginthedark@acbradio.org> wrote:

> I don't know how to buy on amazon so I have to go to the store to buy
>>> one
> for example wallmart for example. You say that frozen fries work
>> better
>>> in
> air fryer  so you are saying fresh cut fries cut from potatoes won't
>>> work
> at all or what just wondering
>
> On Fri, Jan 18, 2019 at 12:12 AM Jeffry Miller via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> fries are best in the air fryer when they are frozen fries.  if you
>>> have
>> one like mine the gowise air fryer, there are settings for several
>> things including  chips or fries or whatever you call them and just
>> put
>> the fries in hit the start button then the chips button and then the
>> start button.  let them cook take the baskett out a few times durring
>> cooking time shake fries put baskett back in and when the fryer beeps
>> they are done
>>
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a
>> air
>>> fryer? I am just wondering if a blind person can sucessfully use an
>>> air
>>> fryer or not. i was in a facebook group where some had been using
>> one.
> I
>> am
>>> planning to use it for  doing some fries. I am just looking into
> getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like
>> cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done
>> them
> in
>>> ovin is it reckommended you leave skins on or  what do you do
>> there. I
>>> can't see to know if they are browned up or not.
>>> ___
>>> Cookinginthedark mailing list
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>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a
>> air
>>> fryer? I am just wondering if a blind person can sucessfully use an
>>> air
>>> fryer or not. i was in a facebook group where some had been using
>> one.
> I
>> am
>>> planning to use it for  doing some fries. I am just looking into
> getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like
>> cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done
>> them
> in
>>> ovin is it reckommended you leave skins on or  what do you do
>> there. I
>>> can't see to know if they are browned up or not.
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>>
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 ___
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Re: [CnD] air fryers and fries

[Andrew Niven via Cookinginthedark]

Hi again Andrew

Forgot to mention before, both fresh and frozen fries work really well 
in the Actifry.

Cheers

Andrew


On 19/01/2019 7:39 AM, andrew edgcumbe via Cookinginthedark wrote:
> I don't know how to buy on amazon so I have to go to the store to buy one
> for example wallmart for example. You say that frozen fries work better in
> air fryer  so you are saying fresh cut fries cut from potatoes won't work
> at all or what just wondering
>
> On Fri, Jan 18, 2019 at 12:12 AM Jeffry Miller via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> fries are best in the air fryer when they are frozen fries.  if you have
>> one like mine the gowise air fryer, there are settings for several
>> things including  chips or fries or whatever you call them and just put
>> the fries in hit the start button then the chips button and then the
>> start button.  let them cook take the baskett out a few times durring
>> cooking time shake fries put baskett back in and when the fryer beeps
>> they are done
>>
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a air
>>> fryer? I am just wondering if a blind person can sucessfully use an air
>>> fryer or not. i was in a facebook group where some had been using one. I
>> am
>>> planning to use it for  doing some fries. I am just looking into getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done them in
>>> ovin is it reckommended you leave skins on or  what do you do there. I
>>> can't see to know if they are browned up or not.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> On 1/17/2019 10:25 PM, andrew edgcumbe via Cookinginthedark wrote:
>>> Hi My name is Andrew. I  just had a question. Do any of you use a air
>>> fryer? I am just wondering if a blind person can sucessfully use an air
>>> fryer or not. i was in a facebook group where some had been using one. I
>> am
>>> planning to use it for  doing some fries. I am just looking into getting
>> an
>>> air fryer.  Also also has any of you doin done home cut fries like cut
>> them
>>> into like fresh cut fries right from potatoes has any of you done them in
>>> ovin is it reckommended you leave skins on or  what do you do there. I
>>> can't see to know if they are browned up or not.
>>> ___
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>>
>>
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Re: [CnD] Question: how to flip a lot of little pieces of something, like fries, on an oven tray?

[Andrew Niven via Cookinginthedark]

Hi jude.

exactly what i do too. It's by far the easiest way of doing it.

Cheers

Andrew



On 12/05/2018 3:52 AM, Jude DaShiell via Cookinginthedark wrote:
> I'm a bit odd the way I do it so this may not work for you.  I have
> two oven trays.  The first one that's hot and a second one that didn't
> go into the oven.  When time to flip.  I take hot tray out of oven and
> put second oven tray on top of hot tray upside down. I make sure both
> are lined up so when I  flip nothing will fall out.  Then I grab both
> trays holding them together and flip.  I put cold tray in oven with
> food on it and put hot tray in sink to cool before washing and
> continue baking.
>
> On Fri, 11 May 2018, Parham Doustdar via Cookinginthedark wrote:
>
>> Date: Fri, 11 May 2018 08:08:41
>> From: Parham Doustdar via Cookinginthedark
>> 
>> To: "[cookinginthedark@acbradio.org]" 
>> Cc: Parham Doustdar 
>> Subject: [CnD] Question: how to flip a lot of little pieces of
>> something,
>>     like fries, on an oven tray?
>>
>> Hi,
>> I'm wondering what tricks you guys use when turning over a bunch of
>> things
>> on an oven tray. Turning over something bigger is easy ? I usually use
>> gloves or a spatula, depending on how big it is. However, when it
>> comes to
>> something that has been cut up into small pieces, i have no clue.
>> I would appreciate any ideas you guys have.
>> Thanks!
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>>
>>
>

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Re: [CnD] fish problem

[Andrew Niven via Cookinginthedark]

Hi Vera.

I believe the trick is to dip the items to be cooked in flour before 
dipping them in batter. Hope this helps.

Cheers

Andrew



On 18/01/2018 12:21 PM, VERA ERVIN via Cookinginthedark wrote:
> I have a problem keeping batter on fish, either baked or fried and would like 
> suggestions.
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Andrew Niven via Cookinginthedark]

Hi Lisa.

could you possibly use sherry instead of the liqueur? Sherry trifle is 
delicious.

Cheers

Andrew



On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
> Hi, all.
>
> I'm wanting to make this, but not sure what to substittute for the praline 
> liqueur, I can't find it  locally and even Amazon is coming up blank. The 
> closest is betty Crocker praline ice cream and cake topping.
> Here's the recipe:
>
>
> Berry Trifle
> Makes 18 servings
>
> 1 (10.75 ounce) package prepared pound cake, cubed
> 1 (10 ounce) package frozen blueberries
> 1 (10 ounce) package frozen raspberries
> 1 (10 ounce) package frozen blackberries
> 2 tablespoons praline liqueur
> 1 (5 ounce) package instant vanilla pudding mix
> 1/2 cup milk
> 1 (14 ounce) can sweetened condensed milk
> 1 (8 ounce) container frozen whipped topping, thawed
>
> Directions
> Prep, 15 m, Cook, -, Ready in, 2 h
> 1, Place cubed cake in bottom of large glass serving bowl. Layer the 
> blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
> praline liqueur.
> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
> whipped topping, stir well. Pour mixture over frozen berries. Top custard 
> with remaining cool whip. Let sit at room temperature for 1 hour or in 
> refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
> Sent from my iPhone
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Re: [CnD] New Moderator In Town

[Andrew Niven via Cookinginthedark]

Hi Dale.

really sad to hear about Steve.

Cheers

Andrew



On 4/11/2017 3:19 AM, Food Dude via Cookinginthedark wrote:
> Hi Everyone,
> Well this message contains mixed emotions for me...
> Good News / Bad News so to speak.
> Steve Stewart, a dear friend and the old moderator of this list, is no 
> longer able to moderate.
> I have been holding off sending this post out but it looks like there 
> is no good news on the horizon for Steve.
> He suffered a stroke earlier in the year and there appears to be no 
> chance of recovery. He is being kept alive with a breathing machine 
> and is getting nutrition by a feeding tube.
> He has lost the use of his right side and is not able to even speak.
> Please keep Steve and his family in your prayers...Steve, for everyone 
> that knew him, would have given the shirt off his back to anyone 
> needing it even if it was the only shirt he owned.
> It is one of my many blessings to be able to call him friend. I miss 
> his gentle nature and our conversations, not to mention his great laugh!
> God Speed Steve Stewart!
> That being said, Marilyn Pennington has offered her services to 
> moderate the Cooking In The Dark list.
> She will be helping members with membership requests and changes.
> Thank you Marilyn for helping out the Mice and Cooking In The Dark 
> members!
> Thank you for your time and for reading this post!
> Keep On Cooking!
> Dale Campbell
> Cooking In The Dark Host
> www.cookinginthedark.libsyn.com
>
> ---
> This email has been checked for viruses by AVG.
> http://www.avg.com
>
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Re: [CnD] message for the moderators

[Andrew Niven via Cookinginthedark]

Thanks Dale, that's great.

Cheers

Andrew



On 2/10/2017 1:55 PM, Food Dude via Cookinginthedark wrote:
> Howdy,
>
> I think we got your address,
>
> ani...@vodafone.co.nz
>
> removed.
>
> Please let me know if it isn't.
>
> It might take a bit for messages to cycle but we should be good to go!
>
> Thank You,
>
> Dale Campbell
>
>
>
> On 9/30/2017 5:05 PM, Andrew Niven via Cooking wrote:
>> Hi Dale.
>>
>> Would you or someone else be able to unsubscribe my previous email
>> address please? I'm unable to do this myself as all my mail is now
>> forwarded to hotmail. Any help would be much appreciated. The address I
>> would like unsubscribed is below.
>>
>> ani...@vodafone.co.nz
>>
>> Cheers
>>
>> Andrew
>>
>>
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>
>
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[CnD] message for the moderators

[Andrew Niven via Cookinginthedark]

Hi Dale.

Would you or someone else be able to unsubscribe my previous email 
address please? I'm unable to do this myself as all my mail is now 
forwarded to hotmail. Any help would be much appreciated. The address I 
would like unsubscribed is below.

ani...@vodafone.co.nz

Cheers

Andrew


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Re: [CnD] Chocolate Chip Corn Flake Cookies II for Andrew

[Andrew Niven via Cookinginthedark]

Hi Helen.

No, these aren't the ones I used to make.  However, they sound good and 
I'll probably try them sometime soon.  I've a feeling the ones I used to 
do were called Chocolate Crunch Cookies and they were really delicious.


Cheers

Andrew



On 19/05/2017 6:35 AM, Helen Whitehead via Cookinginthedark wrote:

Andrew, I received this chocolate chip cookie recipe from another list, they
do have cornflakes in them.

I hope this might be the recipe you're looking for.

  


Corn Flake Cookies II
  
http://allrecipes.com/recipe/25806/corn-flake-cookies-ii/?internalSource=hub

%20recipe

=search%20results=cardslot%201
  
My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes,

chocolate chips and nuts...This recipe can be halved or doubled, depending
on how many cookies you want! Enjoy!

  


30 m
48 servings
121  cals

  


  +1/2 cup canola oil
  +1/2 cup margarine
  +1 cup brown sugar
  +1 cup white sugar
  +2 eggs
  +1 teaspoon vanilla extract
  +2 cups all-purpose flour

+1 teaspoon baking soda
  +1 teaspoon baking powder
  +1/2 teaspoon salt
  +1 1/2 cups cornflakes cereal
  +1 cup rolled oats
  +1 cup semisweet chocolate chips
  +1/2 cup chopped walnuts

  


Prep 15 m
Cook 15 m
Ready In 30 m

  


1Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie
sheets.
2In a large bowl, mix together the canola oil, margarine, brown sugar and
white sugar until smooth. Beat in the eggs one at a time, then stir in the
vanilla. Combine the flour, baking soda, baking powder and salt; stir into
the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and
walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow
cookies to cool slightly on the cookie sheets before removing to wire racks
to cool completely.

  


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[CnD] chocolate chip cookies

[Andrew Niven via Cookinginthedark]

Hi list.

There was a recipe on here some years ago for chocolate chip cookies 
which I used to make quite often till I lost it.  These particular ones 
had crushed cornflakes in them and were really delicious.  I'm wondering 
if someone still has that recipe please?  I'm not sure if it was a 
cracker barrel one or not.  Any help would be much appreciated.


Cheers

Andrew


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[CnD] season's greetings

[Andrew Niven via Cookinginthedark]

Hi all.

Wishing you all a very merry Christmas and a happy new year. Hope 2017 
gives you all you wish for.


Cheers

Andrew


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Re: [CnD] on garlic clove substitutes

[Andrew Niven via Cookinginthedark]

Hi Becky.

About a teaspoon I think.

Cheers

Andrew



On 4/09/2016 5:07 AM, Rebecca Manners via Cookinginthedark wrote:

How about the minced garlic that comes in a jar? How much would equal
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:

Hello,

I have the following on garlic clove substitutes I got from a whole list of
substitutes from allrecipes.com (below my name)

Hth  Jeanne
Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe

   


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Re: [CnD] Question about baking potatoes

[Andrew Niven via Cookinginthedark]

Hi Cindy.
Bake at 200 C or 400 F for about an hour.  Hope this helps.
Cheers
Andrew


On 3/03/2016 12:10 p.m., Cindy Simpson via Cookinginthedark wrote:

Hi list friends,
I know I don't post that often but I've got a question that I'm hoping you
guys can answer.
I am interested in baking a potato for dinner later on tonight.  Normally
I'd do it in the microwave but these are fairly large baking potatoes and I
would like to do it in the oven instead.  Could anyone tell me how long and
at what temperature I should bake a fairly large potato in the oven?
Thanks so much in advance,
Cindy Simpson
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Re: [CnD] electric carving knife questions

[Andrew Niven via Cookinginthedark]

Hi Charles.
I use an electric knife for slicing bread.  As far as I know they don't 
have an adjustable guide.  If you can get one, you might want to look at 
a cordless model.  Unfortunately, I've sliced through the cord on two of 
my ones.  The bang is quite impressive when it happens.  lol!

Cheers
Andrew


On 20/07/2015 8:27 a.m., Charles Rivard via Cookinginthedark wrote:

I've been thinking about getting an electric carving knife.  Although I do have 
an electric meat slicer, I'm thinking this might be quicker for slicing hams 
and other boneless pieces of meat, possibly.  I would like to hear from any 
totally blind people who have used one.

Questions:

Do they have an adjustable guide for slicing at desired thicknesses?

2.  If so, what are the thicknesses?

3.  What features should I look for?

4.  Any particular brands, and, if so, why or why not?

Thanks in advance.

---
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you! really! are! finished!
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Re: [CnD] Question about pressure cookers.

[Andrew Niven via Cookinginthedark]

Hi Paula.
I have a Tefal pressure cooker, and a breville fast slow cooker which is 
a pressure cooker and slow cooker in one.  Both these units are 
electric, and I'm very pleased with them both.  I live in New Zealand, 
so not sure if the breville is available where you are, but I know you 
get Tefal in the US.  From what I've read, the Cuisinart models are the 
same as the Tefal but with a different name on them. hope this helps.

Cheers
Andrew

On 23/01/2015 5:04 a.m., Paula and James Muysenberg via Cookinginthedark 
wrote:
I have a question about pressure cookers. I'm interested in buying 
one, but have no experience with them. I'm considering an electric 
one, called the Instant pot. It is also supposed to serve as a slow 
cooker and several other things. The cooking pot is stainless steel, 
which I prefer over nonstick surfaces that can sometimes leech into 
food. My husband and I have read mixed reviews, including one from a 
blind person who was really pleased with it.


I hope to go to a store and have a look at some pressure cookers 
this weekend. I can't check out the Instant Pot, though, because you 
have to order it from Canada. My question, for those who own a 
pressure cooker, is: What kind do you have, and how well does it work 
for you?


Thanks for any feedback,
Paula
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Re: [CnD] beef and beer (found on the Internet)

[Andrew Niven via Cookinginthedark]

Hi Charles.
I think browning of the beef in this recipe is purely optional. From 
reading it, I feel the recipe will work just fine even without 
browning.  A tip one of our cookery writers put into one of her books is 
to precook onions and/or garlic for a couple of minutes in the microwave 
before adding them to the crockpot.

Cheers
Andrew

On 11/11/2014 8:39 a.m., Charles Rivard via Cookinginthedark wrote:
A personal note:  I would not use this crock pot recipe, because it 
involves using the stove top, which I am lousy at.  I don't care for 
recipes in which you must use other than the crock pot if it is a 
crock pot recipe.  I would rather have the crock pot do the cooking 
than having to cook something and then put it into the crock pot.


Also, note that I had to do a lot of cleaning up of this recipe. I 
refuse to just copy and paste from Internet recipes.  I want to send 
clearly written recipes.



crock pot beef and beer

Serves 4 to 6.

Total Time: 8 hours
Prep Time: 30 minutes
Cook Time: 8 hours


Ingredients:
2 cups of beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2 -3 tablespoons butter, divided
2 onions, sliced
2 garlic cloves, crushed
1 tablespoon tomato paste
cayenne or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper

Directions:

1.  Add the beer to the crock pot, turn the control to high.

2.  Cut the beef into cubes, coat with the flour and brown in half of 
the butter, you might have to do this in batches.


3.  Transfer the browned beef to the crock pot.

4.  Using the rest of the butter brown the onions, add garlic, tomato 
puree and cayenne if using.


5.  Add to the crock pot together with the bay leaves and salt and 
pepper.


6.  Now turn the crock pot to low and cook for 6 to 8 hours, until the 
beef is tender.


7.  If you want to thicken the sauce add about 2 tablespoons of flour 
made into a paste, about 30 minutes before the end of the cooking 
time, stir that in, you will have to turn the crock pot on high for this.


---
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finished, you! really! are! finished!

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Re: [CnD] A question about microwaved baked potatoes

[Andrew Niven via Cookinginthedark]

Hi Brittany.
When I bake potatoes in the microwave here's what I do.  Do exactly as 
you've been doing, but I don't bother with the paper towel.  I either 
stand the spuds on a plate or directly round the outside edge of the 
turntable.  In the middle if I'm only doing one potato.  I give them 
about the same amount of cooking time, but I always turn the potato/s 
over after half the cooking time is complete.  Hope this helps.

Cheers
Andrew

On 8/10/2014 1:11 a.m., Brittany Simpson via Cookinginthedark wrote:

Hello all,
I really need some help from some of you more experienced cooks out there.  I 
feel like this is a really dumb and very basic question, but I'm going to ask 
it anyway because apparently I'm doing something wrong and I need to find out 
what it is.  I am not an experienced cook but I'm not a beginner either, and 
there are a lot of things that I can do in the kitchen and do very well.  But 
something I would like to do very well and can't seem to is make baked potatoes 
in the microwave.  What I've been doing is picking out a potato, and it's 
usually a kind of small or medium sized potato.  I poke holes in it all over 
with a fork after washing the potato off under running water.  Then I wrap the 
potato in a paper towel and microwave it from between 4 and 5 minutes.  What 
keeps happening for some reason is that the inside of my potato mostly gets 
done but a very small portion of the potato becomes very tough and very 
difficult to eat.  Like...very hard to chew.  Most of the rest of the po

ta

  to is okay, but what I want is to be able to eat the whole potato, not just 
most of it but all of it, I don't like wasting food in any way.  So could 
someone please tell me what I might be doing wrong and what I could do 
differently to perfectly bake a whole potato in the microwave?
Thanks in advance,
Brittany
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Re: [CnD] Keurig Coffeemaker

[Andrew Niven via Cookinginthedark]

Hi Claudia.
While I don't have one of these coffee makers, I'm wondering if the 
following suggestion may be of help.  Do you take milk in your coffee?  
If so, perhaps you could try heating the milk before adding it to the 
coffee.  Otherwise, zap the coffee in the microwave after you have 
poured it till it's hot enough for you.

Cheers
Andrew

On 29/09/2014 12:33 a.m., Claudia via Cookinginthedark wrote:

Hi All,

  


I purchased a Keurig last week;  I believe it is the B45.  It is a model
that has the reservoir to hold water for several cups.  There are no
temperature adjustments, just three buttons, for different cup sizes and an
on/off button and an Auto On button, I believe.

I find that it doesn't get my coffee as hot as I'd like it!  It starts out
hot but cools off quite quickly.

I don't think I'm doing anything wrong.  But since I like hot coffee, I'm
not sure I'll keep the unit.

Suggestions for a different Keurig, since I've already taken the plunge?

Thanks.

  


Claudia

  

  


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Re: [CnD] Failing microwave question

[Andrew Niven via Cookinginthedark]

Hi Donald.
Firstly, if your microwave is a domestic model it will only have one 
magnetron.  Now for a test you can do.  Put some water in a coffee mug, 
and place it inside the microwave making careful note as to where the 
handle is.  Run the oven for a few seconds, then open the door and check 
where the handle of the mug is now positioned.  if the handle is in the 
same place, chances are your turntable motor has stopped working.  If 
this is the case, then rotate your food manually two or three times 
while it's cooking.  You should have even results this way.  Hope this 
helps.

Cheers
Andrew

On 6/09/2014 2:30 a.m., Donald via Cookinginthedark wrote:

Hello,
I have recently noticed that when I am heating things in my microwave with
the rotating plate inside the food items seem to be cooking unevenly.  It is
not with every item.
Is there a test that a blind person can do to check if one of the magnotrons
has stopped working in my microwave.
Food does not take any longer to heat than before but just seems that a
plate of food to be hot on one side and warm on the other at times.
Any suggestions would be of assistance.
Donald in Canada

  bu

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Re: [CnD] Coffee Cake

[Andrew Niven via Cookinginthedark]

Hi Linda.
I'll have a look through my recipes and see what I can find. Hopefully 
in the next few days or so.

Cheers
andrew

On 17/08/2014 2:39 p.m., Linda Ratzlaff via Cookinginthedark wrote:

Hi Andrew
Do you have a recipe for the coffee cake that you were talking about from New 
Zealand?  If you do I would be interested in getting it.  I hope this e:mail is 
going to Andrew.  Here is my e:mail:  lindaratzl...@sasktel.net.

Thanks in advance
Linda Ratzlaff
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Re: [CnD] coffee cake

[Andrew Niven via Cookinginthedark]

Hi Steve.
Just to add something different to the mix, coffee cake in New zealand 
is a cake flavoured with instant coffee powder.  It's usually either 
iced with coffee icing on top, or splint through the middle and filled 
with sweetened with coffee flavoured whipped cream.  sometimes the iced 
version is also covered with walnuts after being iced.

Cheers
Andrew

On 16/08/2014 1:22 p.m., Steve Stewart via Cookinginthedark wrote:

got a question, do any one know what kind of cake is coffee cake? I have heard 
of it, but cannot remember what kind is it.

Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
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[CnD] Rollie Egg Master

[Andrew Niven via Cookinginthedark]

Hi all.
Just wondering if anyone had one of these kitchen gadgets and how good 
you find it?  For anyone who doesn't, there's plenty of information 
about them up on Youtube.  The concept sounds fascinating and easy for a 
blind person to operate.

Cheers
Andrew

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Re: [CnD] using a pressure cooker

[Andrew Niven via Cookinginthedark]

Hi Bill.
I use an electric pressure cooker and find it great.  My model is a 
tefal, but I beleive the Cuisinart ones are the same or at least very 
similar.

Cheers
Andrew

On 7/07/2014 4:33 p.m., Bill Deatherage via Cookinginthedark wrote:

Hello,
The rocker type of gages is that the type that the more pressure the noiseer it 
gets?  Also, the presto, is that an electric pressure cooker or is that one 
that sets on top of the stove?  I was wondering if an electric one would be 
easier to use than one that sets on the stove?  I have heard about some that 
serve as not only, a pressure cooker, but, also, as a slow cooker.  I was 
wondering if the more it does, the more difficult to operate it would be?
Thanks in advance for everyones help.
Bill Deatherage


Sent from my iPad
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