Re: [CnD] About the Power Air Fryer Oven

[Becky via Cookinginthedark]

Have the power XL original with the basket.
I ordered over the phone also.
Got it off the TV.
Becky

Sent from Mail for Windows 10

From: Donnie Parrett via Cookinginthedark
Sent: Monday, August 26, 2019 1:30 PM
To: cookinginthedark@acbradio.org
Cc: Donnie Parrett
Subject: Re: [CnD] About the Power Air Fryer Oven

Ann, I agree with every word you said except that I did order mine over the 
phone.



-Original Message-
From: Ann via Cookinginthedark 
Sent: Monday, August 26, 2019 1:49 PM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: Re: [CnD] About the Power Air Fryer Oven

Actually, bump dots do work. This is how I had my sighted nephew label mine, 
and for almost a year, its worked perfectly.

Also, all the accessories I ordered with mine work perfectly with my Power Air 
Fryer. I’m especially glad I got the rotisserie set becaue these rotisserie 
chickens are delicious!

but I ordered mine online and not over the phone. Not sure if that makes a 
difference.

Anyway, it is a purchase I so do not regret making. We are probably gonna wear 
our poor Power Air Fryer out, we use it so much daily.

~Ann



Sent from my iPhone

> On Aug 26, 2019, at 12:26 PM, Chris Green via Cookinginthedark 
>  wrote:
>
> I own the power air fryer which I Purchased over the telephone after 
> listening to an infomercial. The control panel is a touch sensitive panel. It 
> must be activated by touch of a finger just like a smart phone. Bump dots do 
> not work. I had a cited friend make me a stencil on a approximately 1/8 inch 
> thick piece of sticky foam cutting out all of the areas where the touch is 
> needed to be made. I have put notes in my phone as to which controls are 
> available on the panel. Using this method I have been very successful in 
> using the fryer and I am very happy with the results. Caution if you purchase 
> it on the phone they will try to upsell you with a lot of accessories. Be 
> careful the accessories which include additional frying baking and roasting 
> pans are not made for the air fryer and do not fit they do not disclose this 
> but I was very disappointed with the accessories that I purchased. Otherwise 
> I am very very happy with my air fryer.
>
>> On Aug 26, 2019, at 5:48 AM, Pamela Fairchild via Cookinginthedark 
>>  wrote:
>>
>> This air fryer oven sounds very good, but I am concerned about whether a 
>> totally blind person can use its controls. What is the exact name of this 
>> device and where can I look at one in a brick and mortar store? Until I 
>> actually get my hands on this flat panel control, I don't know if it will 
>> work for a totally blind person. Even if marked, you have to locate the 
>> button spot with your finger. If touching the location triggers its response 
>> without any additional pressure, it is probably not going to work.
>> A couple years ago my husband and I were looking for a new refrigerator. All 
>> the ones we wanted had impossible controls for me. Just moving my hand 
>> across the front of the unit made it beep and changed settings. Just imagine 
>> the fun a little child could have. There is now a locking device on some 
>> units now so that the beeping won't change anything, but if unlocking the 
>> unit consists of some combination of buttons pushed, it could still happen 
>> accidentally.
>> The bottom line is that any unit, cooking or cooling, is safer if the 
>> buttons have to be pressurized a bit in order for them to activate their 
>> change. Then there is some hope for marking and using the unit.
>>
>> Pamela Fairchild
>> 
>>
>> -Original Message-
>> From: Donnie Parrett via Cookinginthedark
>> Sent: Saturday, August 10, 2019 6:55 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Donnie Parrett 
>> Subject: [CnD] About the Power Air Fryer Oven
>>
>> This is not a paid advertisement, just a customer who wouldn't trade his 
>> Power Air Fryer Oven for any thing else used in the kitchen!!!  Ha ha ha!!!
>>
>> The Power Air Fryer Oven is 18 inches tall, 12 inches wide and 12 inches 
>> deep.
>> The door is in the front and pulls down from the top.
>> The inside has different levels to put up to 5 stainless steel wired trays.
>> The place to put the rotisserie rod is about in the middle.
>> The inside of the machine has rounded corners for the air to circulate 
>> through it.
>> All the air comes in from the top of the unit and circulates all through the 
>> inside, top to bottom and all around.
>> At the bottom of the inside is a drip pan that slides in and out for easy 
>> cleaning.
>> The controls are all flat screen and are located between the top of the door 
>> and the top of the machine.
>> They are very large and lighted up in blue.
>> When you push the large button at the bottom of the screen all the controls 
>> light up.
>> It takes the unit about 60 seconds after you push the button to begin so you 
>> have enough time to make your settings.
>> It is preset to come on at 370 degrees and 15 minutes.
>> On the left 

Re: [CnD] No Emails

[Becky via Cookinginthedark]

 Donnie,
I’m not the moderator here, but I’ve been on here for a while.
You’re not doing anything wrong.
Some days you get recipes and some days it doesn’t have a lot of traffic.
Becky

Sent from Mail for Windows 10

From: Donnie Parrett via Cookinginthedark
Sent: Saturday, August 10, 2019 6:41 AM
To: cookinginthedark@acbradio.org
Cc: Donnie Parrett
Subject: [CnD] No Emails

Should I be getting emails from this group? I have been signed up for 3 days
and the only thing I've gotten was 1 email from Helen.
Am I supposed to do something that I am not doing? Or, am I doing something
that I shouldn't do?
Please advise.

Thanks,
Donnie



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Re: [CnD] scallop casserole

[Becky via Cookinginthedark]

I wanted to make with Mac and cheese from scratch.
Becky

Sent from Mail for Windows 10

From: Richard Kuzma via Cookinginthedark
Sent: Sunday, March 31, 2019 10:49 AM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma
Subject: Re: [CnD] scallop casserole

Tyes, I would cook the potatoes first.
I have done it both ways and if I cook the potatoes first, it is much better, 
the taters don’t come out half raw.
Good Luck


-Original Message-
From: Becky via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 31, 2019 11:17 AM
To: cookinginthedark@acbradio.org
Cc: Becky 
Subject: [CnD] scallop casserole

If I wanted to make a casserole, should I cook the scallops first?
Becky

Sent from Mail for Windows 10



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[CnD] scallop casserole

[Becky via Cookinginthedark]

If I wanted to make a casserole, should I cook the scallops first?
Becky

Sent from Mail for Windows 10



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Re: [CnD] instant pot with Wi-Fi___33

[Becky via Cookinginthedark]

 This a cooking gadget?
Becky

Sent from Mail for Windows 10

From: Charis Austin via Cookinginthedark
Sent: Wednesday, March 6, 2019 12:57 PM
To: cookinginthedark@acbradio.org
Cc: Charis Austin
Subject: Re: [CnD] instant pot with Wi-Fi___33

The Wi-Fi unit has longer range so you can be further away when you start it.

Sent from my iPhone

On Mar 6, 2019, at 1:31 PM, kimsansong--- via Cookinginthedark 
 wrote:

What's the difference between the wifi model and the Bluetooth model?

-Original Message-
From: Caroline ward via Cookinginthedark 
Sent: Wednesday, March 6, 2019 7:18 AM
To: cookinginthedark@acbradio.org
Cc: Caroline ward 
Subject: Re: [CnD] instant pot with Wi-Fi___33

I have the Wi-Fi model and the app is accessible the only problem I have is I 
can’t change the time it seems to not want to let you do that and the sauté 
option is not on the app other than that it is workable to do what you need to 
do

Sent from my iPhone

> On Mar 5, 2019, at 8:57 PM, Lou Kolb via Cookinginthedark 
>  wrote:
>
> Thanks,Cristobal. I appreciate that helpful input. I would still like
> to know if the wifi version is as useful to us as the Bluetooth
> version had been, so I'll keep monitoring in case someone has more
> info. Lou
>
> On 3/5/19, Cristobal Muñoz via Cookinginthedark
>  wrote:
>> As far as why it was discontinued, I have no clue.
>> Regarding the Bluetooth app, Every feature available is also
>> VoiceOver accessible.
>> Truthfully though, while there are a lot of modes you can choose from
>> (beans, rice, yogurt, soup, etc), more often than not, everyone uses
>> for the most part the manual option.
>> With the Bluetooth app, I am able to adjust pressure cooking time,
>> high or low pressure, select to start right away or delay start or
>> even select a time for it to start the cooking process. Say for
>> example I want to make a batch of soft boiled eggs and I get up early
>> in the morning. I just put the eggs and water in the IP and go into
>> the app, select the manual function and configure it to start cooking
>> at 8:00 AM or whatever and walk away to do other stuff and not worry about 
>> coming back to turn it on.
>> I think the only built in mode/function I actually use is yogurt
>> since we make our very own Quark (European style yogurt).
>> With the Bluetooth app, you can also check cooking time, temperature,
>> how long it's been on the warm function too. I know for example it
>> takes more or less 60 minutes to make peruano beans depending on how
>> hard or soft I want them to be. So I'll just tell Siri to set a 75
>> minute timer. 60 minutes for under pressure and say 15 minutes for it
>> to get to pressure, but that will fluctuate depending on what you're
>> cooking and how much water you've got in the IP or if you want to use
>> a shortcut of already pouring in boiling water and so on.
>> Anyway, with the app, I can peak in and see how much time is left or
>> if a recipe calls for a  slow release, the app again, will also say
>> how long it's been on warm if you don't want to use a timer.
>> My sighted wife over the holidays was using the 8 quart IP we also
>> have that doesn't have any WIFI or Bluetooth and out of habit from
>> upstairs, she launched the iOS app from her iPad to check the status
>> and was reminded that it wasn't the Bluetooth one she was using. She
>> grumbled all the way downstairs to check.
>> So again, it's great having a chart to know what the physical buttons
>> do, but nobodies really talked about what you can actually do or
>> access from within the iOS app.
>>
>> -Original Message-
>> From: Lou Kolb via Cookinginthedark 
>> Sent: Tuesday, March 5, 2019 2:19 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Lou Kolb 
>> Subject: Re: [CnD] instant pot with wifi
>>
>> Thanks, Cristobal. This is exactly what I wanted to know. I was
>> delighted to read about the accessibility of the Instant Pot a few
>> years ago, but dragged my feet and didn't get one right away. Does
>> anyone know why the Bluetooth model was discontinued? It was my
>> understanding that you could get a great deal of useful information
>> from the IOS app that was not, otherwise, available. So how much less
>> access is there in the wifi model, than in the Bluetooth? Thanks. Lou
>>
>> On 3/5/19, gail johnson via Cookinginthedark
>> 
>> wrote:
>>> Hello Everybody,
>>> We will be putting up the button chart.
>>> We're trying to figure out how the buttons toggle to high etc.
>>> Hank says it will probably be up this weekend or early next week.
>>> Sorry for the delay.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
>> 

[CnD] Marinading meat with coke

[Becky via Cookinginthedark]

Hi List,
What kind of meats can be marinaded in coke, and how long do you marinade them?
Becky

Sent from Mail for Windows 10



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Re: [CnD] has anyone tried thawing frozen pretzels in a Nuwave pro plus oven

[Becky via Cookinginthedark]

Have a power air fryer original.
Becky

Sent from Mail for Windows 10

From: Ron Kolesar via Cookinginthedark
Sent: Wednesday, May 9, 2018 7:31 AM
To: Cooking In The Dark
Cc: Ron Kolesar
Subject: [CnD] has anyone tried thawing frozen pretzels in a Nuwave pro plus 
oven

Hi to my fellow Nuwave oven cook subscribers.
Just was curious if anyone has tried thawing frozen pretzels in a Nuwave 
oven yet?
I called Nuwave, and they told me to use the default temperature of 350 at 
five minutes.
That's from a frozen pretzel.
Just was curious.
I'm going to try cooking one from frozen to see how it comes out and I'll 
let everyone know how it comes out.
Many thanks.
Ron Ham station KR3DOG-P-WCECTM 

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Re: [CnD] Ham And Cabbage

[Becky via Cookinginthedark]

Have you all tried pineapple hamm? It is in the deli and is delicious!
Becky

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Monday, May 7, 2018 10:55 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Ham And Cabbage

Ham And Cabbage

1 (2 pound) ham, uncooked

12 whole cloves

8 medium-sized red potatoes

1 medium-sized head of green cabbage

Water

Rinse ham, then stick cloves evenly into ham. Place in center of 6 to 7
quart slow cooker. Cut potatoes in half. Add to slow cooker around the ham.
Quarter cabbage and remove center stem. Add to cooker, again surrounding the
ham. Fill with water to cover. Cover; cook on high for 6 to 7 hours, or
until vegetables and meat are tender, but not dry or mushy. Serve with
mustard for the ham and butter for the potatoes.

Makes 4 servings.  Mama's Corner.

 

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Re: [CnD] THREE BASIC CAKE RECIPES

[Becky via Cookinginthedark]

I’d like that other lime jello recipe.
Becky

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Tuesday, April 24, 2018 8:09 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] THREE BASIC CAKE RECIPES



THREE BASIC CAKE RECIPES




EGGLESS CAKE:

1 1/2 cups sugar
1/2 cup butter or shortening
2 cups milk
1 teaspoon vanilla or 1 tablespoon rum
3 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt

ONE-EGG CAKE:

1 1/2 cups sugar
1/2 cup butter or shortening
1 cup milk
1 egg
3 1/4 cups flour
3 teaspoons baking powder
pinch of salt
1 teaspoon vanilla

ONE-TWO-THREE-FOUR CAKE:

1 cup butter
1 cup milk
2 cups sugar
2 teaspoons baking powder
3 cups flour
4 eggs

For any of the three cakes, combine all ingredients and bake in a well
buttered pan in a preheated 350°F degree oven until cake tests done, about
30-35 mi



utes.

Use these simple, basic cake recipes as the foundation of many weeknight
desserts, sliced into layered puddings or topped with fruits and ice cream.





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[CnD] Grilled cheese

[Becky via Cookinginthedark]

Hi List,
How do you make grilled cheese in the air fryer?
What temperature do you set it on?
Becky

Sent from Mail for Windows 10



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[CnD] Speak to me

[Becky via Cookinginthedark]

Hi List,
Does anyone have the number for speak to me?
Becky

Sent from Mail for Windows 10



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Re: [CnD] Pork And Winter Squash Stew

[Becky via Cookinginthedark]

What is the difference for summer squash and winter squash?

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Saturday, March 10, 2018 8:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Pork And Winter Squash Stew

Pork And Winter Squash Stew

2 tablespoons vegetable oil, divided

2 pounds lean boneless pork, cut into 1 inch cubes

2 cups chopped onion

2 garlic cloves, minced

3 cups sliced fresh mushrooms

2 1/2 cups diagonally sliced carrots

2 cans (14 1/2 ounces each) Italian stewed tomatoes

2 teaspoons dried thyme

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 cups cubed peeled butternut squash

Hot cooked noodles, optional

In a 4 quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown
pork; remove from pan. Drain and set aside. Heat remaining oil in the same
pan over medium heat; Saute onion and garlic for 3 minutes. Return pork to
pan. Add mushrooms, carrots, tomatoes and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour. Add squash; simmer, uncovered, for
30 minutes, or until tender. Serve over noodles, if desired.

Makes 8 servings.  Mama's Corner.

 

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[CnD] Cooking cabbage in crock pot

[Becky via Cookinginthedark]

Do you need a lot of water to cook cabbage and potatoes in the crock pot?
Becky

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Re: [CnD] Pork and Sauerkraut

[Becky via Cookinginthedark]

Becky

Sent from Mail for Windows 10

From: Lori Castner via Cookinginthedark
Sent: Friday, March 2, 2018 3:58 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Pork and Sauerkraut

I made this dish several weeks ago, and it was delicious.

Lori C.


-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 02, 2018 1:37 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Pork and Sauerkraut

Pork and Sauerkraut

 

Traditionally served as the first meal on New Year's Day to bring good luck for 
the year.

 

1 (4- to 5-pound) lean pork roast

2 large cans or a fresh pack of sauerkraut

1/2 cup applesauce

1/4 cup brown sugar

 

Place the pork roast in a Dutch oven or a large, deep, heavy skillet. Add about 
1 cup water plus a small amount of salt and pepper. Cover and cook over

low heat for about 2 hours.

 

Add the sauerkraut, applesauce and brown sugar. Cover and simmer for about 1 to 
1 1/2 hours longer or until the roast is tender and falling apart.

 

This can also be roasted in the oven, in a covered roasting pan. Set the oven 
at 350 degrees F for about 2 hours, then lower temperature to around
300

degrees F after adding the sauerkraut. Roast for an additional 1 1/2 hours.

 

To cook in a crock pot, add everything at once and cook for about 6 or 7 hours 
on LOW.

 

Serve Pork and Sauerkraut with a large bowl of mashed potatoes.  Enjoy.
Marilyn.

 

 

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Re: [CnD] Sauerkraut Pork Chops

[Becky via Cookinginthedark]

Thanks Fran.
Becky

Sent from Mail for Windows 10

From: Frances Vitulla via Cookinginthedark
Sent: Friday, March 2, 2018 3:10 PM
To: cookinginthedark@acbradio.org
Cc: Frances Vitulla
Subject: Re: [CnD] Sauerkraut Pork Chops

Hello, becky, I make pork chops and sour craut and i put the pork chops 
or roast in the crockpot with an apple and a onion.   It makes the meat 
tender and it turns out good.   So you do not have to cook the pork 
first.   I've eivin put ribs instead of chopps or a pork roast.  All 
most anything pork wood wirk.   All so smoked sausage and cibasy will 
wirk.   Don't put the other sausuage in.  fran
Original message:
> I wanted to cook it in the crock pot.
> So, you cook the chops before?
> Becky

> Sent from Mail for Windows 10

> From: Marilyn Pennington via Cookinginthedark
> Sent: Friday, March 2, 2018 12:00 PM
> To: cooking-frie...@groups.io
> Cc: Marilyn Pennington; cookinginthedark@acbradio.org
> Subject: [CnD] Sauerkraut Pork Chops

> Sauerkraut Pork Chops

> 2 tablespoons vegetable oil

> 4 loin pork chops (3/4 inch thick)

> 1 cup chopped onion

> 1 can (14 1/2 ounces) chicken broth

> 1/2 teaspoon caraway seed

> 1/4 teaspoon celery seed

> 1/4 teaspoon pepper

> 1 can (16 ounces) sauerkraut, drained

> 1 tart apple, cored and chopped

> 4 bacon strips, cooked and crumbled, optional

> In a skillet, heat oil over medium-high heat. Brown pork chops on both
> sides; drain. Stir in onion, broth, caraway seed, celery seed and pepper.
> Cover and simmer for 45 to 55 minutes. Add sauerkraut and apple. Cover and
> simmer for 10 to 15 minutes longer, or until heated through. Sprinkle with
> bacon, if desired.

> Note:

> If you prefer a more mild flavor, rinse and drain the sauerkraut before
> adding it to the skillet.

> Makes 2 to 4 servings.  Mama's Corner.



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Re: [CnD] Sauerkraut Pork Chops

[Becky via Cookinginthedark]

I wanted to cook it in the crock pot.
So, you cook the chops before?
Becky

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Friday, March 2, 2018 12:00 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Sauerkraut Pork Chops

Sauerkraut Pork Chops

2 tablespoons vegetable oil

4 loin pork chops (3/4 inch thick)

1 cup chopped onion

1 can (14 1/2 ounces) chicken broth

1/2 teaspoon caraway seed

1/4 teaspoon celery seed

1/4 teaspoon pepper

1 can (16 ounces) sauerkraut, drained

1 tart apple, cored and chopped

4 bacon strips, cooked and crumbled, optional

In a skillet, heat oil over medium-high heat. Brown pork chops on both
sides; drain. Stir in onion, broth, caraway seed, celery seed and pepper.
Cover and simmer for 45 to 55 minutes. Add sauerkraut and apple. Cover and
simmer for 10 to 15 minutes longer, or until heated through. Sprinkle with
bacon, if desired.

Note:

If you prefer a more mild flavor, rinse and drain the sauerkraut before
adding it to the skillet.

Makes 2 to 4 servings.  Mama's Corner.

 

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[CnD] Pork Chops & Sour Kraut

[Becky via Cookinginthedark]

Hi List,
Do you cook the meat before putting it in the crock pot with the sour kraut?
Becky

Sent from Mail for Windows 10



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Re: [CnD] HAPPY NEW YEAR!

[Becky via Cookinginthedark]

Happy New Year.
Becky

Sent from Mail for Windows 10

From: gail johnson via Cookinginthedark
Sent: Monday, January 1, 2018 6:26 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] HAPPY NEW YEAR!

Same from Hank and I.
Stay warm too.
It is 23 F here.
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Re: [CnD] Grinding Coffee

[Becky via Cookinginthedark]

Why not?
Becky

Sent from Mail for Windows 10

From: Cristóbal via Cookinginthedark
Sent: Friday, December 29, 2017 9:37 AM
To: cookinginthedark@acbradio.org
Cc: Cristóbal
Subject: Re: [CnD] Grinding Coffee

I personally would not use one of those grocery store grinders. Aside from the 
fact that I wouldn't want to be the one to grind my coffee whatever roast it 
may be after someone who just finished grinding their two pounds of mocha java 
super blueberry pumpkin spice decaff, you have no idea of how often those 
machines are cleaned if at all. Coffee contains oils and those oils like 
anything else can get rancid.
I guess you can go to your local roaster to get your beans ground, but the best 
way is to get your own grinder and grind as you use them.
Coffee grounds are kind of like bread. Best when fresh and it only goes 
downhill from there.
If you're going to do beans and keeping in mind that coffee beans can actually 
get pricy if you really want quality, the next best thing you can do is get a 
quality grinder and after that is an accurate digital scale that can weigh to 
the gram. Coffee is all about ground to water ratio, water temperature and 
emersion time.


-Original Message-
From: Geovanni bahena via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 29, 2017 1:52 AM
To: cookinginthedark@acbradio.org
Cc: Geovanni bahena <gs122...@gmail.com>
Subject: Re: [CnD] Grinding Coffee

Hi folks,

I also would like some tips on this. I have a grinder, but always find myself 
making a mess when putting the coffee in a container after I grind it. Mind 
you, I like my coffee nice and bold, so I grind it pretty fine.

On Dec 29, 2017, at 4:00 AM, Becky via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

Hi Suzann,
If you don’t have a coffee grinder, you can take the pound of coffee to one of 
your local coffee shops and maybe they can grind it for you.
Or, some of the grocery stores have them too.
Good to hear you on here.
Becky

Sent from Mail for Windows 10

From: Suzanne Erb via Cookinginthedark
Sent: Thursday, December 28, 2017 6:19 PM
To: cookinginthedark@acbradio.org
Cc: Suzanne Erb
Subject: [CnD] Grinding Coffee

Greetings,
I just received a very wonderfully enticing bag of fresh coffee beans.  These 
days, I am using a Kurt, and don’t even have a grinder anymore.  I have been 
led to believe that it is possible too use a food processor or a blender to 
grind the beans, but I would like to know how fine, which setting, etc. should 
be used.
Thanks for your assistance, and may your 2018 be filled with lots of accessible 
websites and products.
Best,
Suzanne Erb
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Re: [CnD] Grinding Coffee

[Becky via Cookinginthedark]

You can make sure you are near your kitchen sink.
I make a mess and I’m partially blind.
Well, I don’t always make a mess, LOLOL!
Becky



Sent from Mail for Windows 10

From: Geovanni bahena via Cookinginthedark
Sent: Friday, December 29, 2017 5:49 AM
To: Sharon Howerton via Cookinginthedark; cookinginthedark@acbradio.org
Cc: Geovanni bahena
Subject: Re: [CnD] Grinding Coffee

Thank you all for the tips.




On Dec 29, 2017, at 6:42 AM, Sharon Howerton via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

When I ground coffee, I would always place the grinder on a paper towel so that 
when I poured into the filter, the mess would go on the paper towel. I buy 
ground coffee for my Keurig now and still place a paper towel under anything I 
pour. I hope this helps.
Sharon

-Original Message-
From: Geovanni bahena via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 29, 2017 3:52 AM
To: cookinginthedark@acbradio.org
Cc: Geovanni bahena
Subject: Re: [CnD] Grinding Coffee

Hi folks,

I also would like some tips on this. I have a grinder, but always find myself 
making a mess when putting the coffee in a container after I grind it. Mind 
you, I like my coffee nice and bold, so I grind it pretty fine.

On Dec 29, 2017, at 4:00 AM, Becky via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

Hi Suzann,
If you don’t have a coffee grinder, you can take the pound of coffee to one of 
your local coffee shops and maybe they can grind it for you.
Or, some of the grocery stores have them too.
Good to hear you on here.
Becky

Sent from Mail for Windows 10

From: Suzanne Erb via Cookinginthedark
Sent: Thursday, December 28, 2017 6:19 PM
To: cookinginthedark@acbradio.org
Cc: Suzanne Erb
Subject: [CnD] Grinding Coffee

Greetings,
I just received a very wonderfully enticing bag of fresh coffee beans.  These 
days, I am using a Kurt, and don’t even have a grinder anymore.  I have been 
led to believe that it is possible too use a food processor or a blender to 
grind the beans, but I would like to know how fine, which setting, etc. should 
be used.
Thanks for your assistance, and may your 2018 be filled with lots of accessible 
websites and products.
Best,
Suzanne Erb
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Re: [CnD] Grinding Coffee

[Becky via Cookinginthedark]

Hi Suzann,
If you don’t have a coffee grinder, you can take the pound of coffee to one of 
your local coffee shops and maybe they can grind it for you.
Or, some of the grocery stores have them too.
Good to hear you on here.
Becky

Sent from Mail for Windows 10

From: Suzanne Erb via Cookinginthedark
Sent: Thursday, December 28, 2017 6:19 PM
To: cookinginthedark@acbradio.org
Cc: Suzanne Erb
Subject: [CnD] Grinding Coffee

Greetings,
I just received a very wonderfully enticing bag of fresh coffee beans.  These 
days, I am using a Kurt, and don’t even have a grinder anymore.  I have been 
led to believe that it is possible too use a food processor or a blender to 
grind the beans, but I would like to know how fine, which setting, etc. should 
be used.
Thanks for your assistance, and may your 2018 be filled with lots of accessible 
websites and products.
Best,
Suzanne Erb
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Re: [CnD] A Question!

[Becky via Cookinginthedark]

Happy New Year to the list.
Becky

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Wednesday, December 27, 2017 2:45 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] A Question!

Thank you so much.  You have a blessed New Year too.

Marilyn

-Original Message-
From: Susan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 27, 2017 3:44 PM
To: cookinginthedark@acbradio.org
Cc: Susan
Subject: Re: [CnD] A Question!

Hllo, Maryland,  Reguarding the three size cookie sheets.  I have always known 
the largest of these to be refered to as a jelly roll pan.  But there have been 
times when I am making a large amount of cookies  I will use that pan along 
with the other two.   In most cases,  the largest sheet pan  A K A known as the 
jelly roll pan is usually  17 by 11.  And is perfect for making a sheet of cake 
used for  a jelly roll.  Hope this helps.  Have a blessed new year.  One that 
is filled with lots of love and good health.  Susan 

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 27, 2017 9:16 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] A Question!

I have three different sizes of cookie sheets.  When a recipe says a large 
cookie sheet, it does mean the largest one, right?  In many recipe, it just 
says cookie sheet, so how do you know which size to use?

 

Marilyn

 

 

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Re: [CnD] OT Christmas

[Becky via Cookinginthedark]

Merry Christmas you all.
Becky

Sent from Mail for Windows 10

From: Anna Galassi via Cookinginthedark
Sent: Wednesday, December 20, 2017 1:51 PM
To: cookinginthedark@acbradio.org
Cc: Anna Galassi
Subject: [CnD] OT Christmas

Hi, I’d like to wish all of you a very Merry Christmas. I’m leaving tomorrow to 
go to my sister’s house. I’ll be back on the 31st.
Anna
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Re: [CnD] Hello All!

[Becky via Cookinginthedark]

Why can’t it be ten? It is an even number.
Becky

Sent from Mail for Windows 10

From: Marilyn Pennington via Cookinginthedark
Sent: Wednesday, November 8, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Hello All!

That is a good idea.  I have made most of the ones that I post except for the 
ones that I get from Mama's Corner.  I will specify from now on, if I have 
actually prepared them.

Marilyn

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 8, 2017 1:40 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Hello All!

One other helpful note -- the phrase "Tried and True" in the subject line or 
body of the message means that a blind person has made this recipe with no 
problems and that it's fully accessible. I've also run into "T" or "TNT" to 
designate this. This will help folks who only want recipes they know are tested 
for blind issues to decide if they want to save the recipe..

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 08, 2017 11:49 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] Hello All!

I just read the latest list of rules.



No more than eight recipes need to be posted in one day.



No comments need to be made like"love this, me too," and so on.



Let's stay on subject with questions if you have them and let's help each other.



Marilyn

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Re: [CnD] New Moderator In Town

[Becky via Cookinginthedark]

Lcome, Marilyn.
Does anyone know how Steve is doing?
Becky

Sent from Mail for Windows 10

From: Penny Reeder via Cookinginthedark
Sent: Friday, November 3, 2017 11:45 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] New Moderator In Town

Welcome, Marilyn. I have been enjoying your postings and -- like Dale
-- am grateful for your work on all of our behalf. Dale, please thank
Steve for all of us for all of his years of faithful service to this
list, and wish him well.
Thanks.
Penny

On 11/3/17, Helen Whitehead  via Cookinginthedark
 wrote:
> Wow! That's too bad about Steve. He and I moderated this list together. I
> spoke with him many times too, on the phone.
> Prayers going out to Steve and the family.
> And I remember, Marilyn was one of the people I had to remove from the list,
> because she probably posted way too many recipes, because, if I remember
> correctly, 7 is the max for each member, every  day. LOL.
> And now, Marilyn is one of my good friends.
> Dale and Marilyn, if you guys need any help, just ask.
>
> -Original Message-
> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>
> Sent: Friday, November 3, 2017 10:19 AM
> To: cooking in the dark 
> Cc: Food Dude 
> Subject: [CnD] New Moderator In Town
>
> 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
>
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Re: [CnD] Omlets

[Becky via Cookinginthedark]

I tried it and didn’t like it either.
Becky

Sent from Mail for Windows 10

From: Anna Galassi via Cookinginthedark
Sent: Thursday, September 21, 2017 8:23 PM
To: cookinginthedark@acbradio.org
Cc: Anna Galassi
Subject: Re: [CnD] Omlets

I tried the omlet in a bag and I didn't like it. It didn't taste the same.
Anna

-Original Message-
From: Becky via Cookinginthedark
Sent: Thursday, September 21, 2017 3:05 PM
To: cookinginthedark@acbradio.org
Cc: Becky
Subject: Re: [CnD] Omlets

I tried it once, and I think that could be dangerous with the boiling water.
I didn’t think mushrooms were unhealthy.
Becky

Sent from Mail for Windows 10

From: Bill via Cookinginthedark
Sent: Thursday, September 21, 2017 12:32 PM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] Omlets

Hi All

How does a blind person make an omlet?

Thanks

Bill



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Re: [CnD] Help, please!

[Becky via Cookinginthedark]

Thanks.  I’d like to make iced lattes.
Becky

Sent from Mail for Windows 10

From: Deborah Barnes via Cookinginthedark
Sent: Thursday, August 31, 2017 6:22 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Help, please!

Well, it's bigger than my Keurig.  <g<  I can measure it tomorrow and let you 
know how big it is.  But I know it will take much more room than my Keurig 
because we can't put them both on the same small counter.

Deb B.

-Original Message-
From: Becky via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, August 31, 2017 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Becky
Subject: Re: [CnD] Help, please!

I had thought of purchasing the Ninja coffee bar.
Is it really big?
Becky

Sent from Mail for Windows 10

From: Deborah Barnes via Cookinginthedark
Sent: Thursday, August 31, 2017 11:11 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: [CnD] Help, please!

I'm looking for a Ninja Coffee Bar manual in a format I can use.  I got a link 
from the customer service at ninja kitchen.com, but it appears to be the image 
type of PDF and all my screen reader says is "blank blank blank blank".



If anyone knows where I can get one, please let me know.



The model number is:  cfo8o.



Thanks,



Deb B.

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Re: [CnD] Help, please!

[Becky via Cookinginthedark]

I had thought of purchasing the Ninja coffee bar.
Is it really big?
Becky

Sent from Mail for Windows 10

From: Deborah Barnes via Cookinginthedark
Sent: Thursday, August 31, 2017 11:11 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: [CnD] Help, please!

I'm looking for a Ninja Coffee Bar manual in a format I can use.  I got a
link from the customer service at ninja kitchen.com, but it appears to be
the image type of PDF and all my screen reader says is "blank blank blank
blank".

 

If anyone knows where I can get one, please let me know.

 

The model number is:  cfo8o.

 

Thanks,

 

Deb B.

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Re: [CnD] Dinner Last Night - Stuffed Mushrooms

[Becky via Cookinginthedark]

That really sounds good! Yummy!
Becky

Sent from Mail for Windows 10

From: Food Dude via Cookinginthedark
Sent: Wednesday, August 23, 2017 3:05 PM
To: cooking in the dark
Cc: Food Dude
Subject: [CnD] Dinner Last Night - Stuffed Mushrooms

Howdy All,

I was making baked spaghetti last night and when I got out the mushrooms
to slice and add to my spaghetti, I found some really nice large ones.

They were about 2 and a half to 3 and a half inches in diameter...quite
nice for white mushrooms and they were perfect for stuffing.

I had some Stove Top stuffing so away I went...

I used 2 cups of the stuffing and a cup of water, combining in a
microwave safe bowl.

I also added about 1 teaspoon, maybe closer to 2 teaspoons of salt and 2
teaspoons of Old Bay to the stuffing and water..

I tossed this in the microwave after stirring it around a bit to combine
the salt wit & Old Bay with the stuffing...I probably should have done
this before adding the  water, but no harm no foul because it was after
I added the water that I remembered I had a can of crab meat in the pantry.

I microwaved the stuffing on high for 4 and a half minutes with the
Magic Chef Talking microwave confirming this information when I started it.

While the stuffing was cooking, I picked 8 nice, large white mushrooms
that would be spared from being sliced and added to my spaghetti and
would instead be stuffed!

I broke off the stems and set them aside. They will be great chopped and
tossed in the spaghetti.

I cleaned he mushroom caps with a damp paper yowl and set them aside  to
wait for the stuffing to be done.

While waiting on the stuffing, I grated about  a cup of mozzarella cheese.

When the stuffing was done, i carefully removed the lid so I would not
get burned by any steam that would escape when the lid was cracked.

A couple of quick fluffs with a fork and the stuffing was ready for the
next addition...the crab meat!

I added the crab meat and the cheese, stirring to combine and mix well.

The stuffing was hot so the cheese began to melt in and after a small
test, I knew I had hit a home run!

I pulled a small pan, 8 by 12, from the cupboard and added about a cup
of water to it.

Then I generously stuffed each mushroom cap and put in the pan.

When all 8 mushrooms had  been stuffed, I put them in the preheated 325
F oven to bake for about 30 to 45 minutes...

actually I put them in and then finished making the baked spaghetti and
let the mushrooms and the spaghetti bake for about 30 minutes...so the
mushrooms had about 45 minutes of total bake time!

They were awesome and really enhanced the baked spaghetti!

These will be coming to a Cooking In The Dark Show soon!

They were too easy and so good!

It would be a crime not to make them on the Cooking in The Dark Show for
all our listeners!

Keep on Cooking!

Dale Campbell



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Re: [CnD] Introduction.

[Becky via Cookinginthedark]

Hello Eileen, I am still planning meals for two, but I have been trying to
make my time use more
effective.  A couple of things I have done lately in clude making a large
meatloves, freezing one or making them into single servings; then I cooked
just what we would eat for the evening.  Another method I am working on is
to brown meat and onion in preparation for making chili, spaghetti sauce or
a casserole.  I have the meat frozen but ready for whatever meal I choose to
create.  Hope this helps a bit.  Becky M.
-Original Message-
From: Eileen Scrivani via Cookinginthedark
Sent: Monday, March 6, 2017 8:47 AM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Introduction.

Hi Deb,

Thanks for the welcome. I know food can be frozen, but to me a lot of times
it just loses something once its cooked, frozen and then reheated.I’ll keep
it in mind though.

Eileen


From: Deborah Barnes via Cookinginthedark
Sent: Sunday, March 5, 2017 10:29 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Introduction.

Hey Eileen,

Glad to have you with us!

My husband's aunt used to cook a big amount of something and freeze it or
label it and have it several nights.  Not saying that's always a good idea,
but she did it.  Me, I'd probably just eat it all a little at a night as I
like leftovers--or I should say:  love left overs.

Deb B.

-Original Message-
From: Danielle Ledet via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 04, 2017 10:19 AM
To: cookinginthedark@acbradio.org
Cc: Danielle Ledet
Subject: Re: [CnD] Introduction.

Welcome!

On 3/4/17, Eileen Scrivani via Cookinginthedark
 wrote:

Hello All,

I recently subscribed to this list. I’m a decent cook, and fair
reasonably well in the kitchen.  I’ve been totally blind for quite
some time I signed up for this group hoping to find some recipies &
techniques for adapting recipies for 1 person.  My husband recently
passed away and I don’t want to prepare food that will leave me with a
weeks worth of all the same dinners.
Most of the dishes I am used to making would be enough for 2 people
for 2-3 nights.

Looking forward to reading more posts from the list.

Eileen
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--
How far you go in life depends on your being tender with the young,
compassionate with the aged, sympathetic with the striving and tolerant of
the weak and strong. Because someday in your life you will have been all of
these.
George Washington Carver
Email: singingmywa...@gmail.com
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Re: [CnD] OT Sad News

[Becky via Cookinginthedark]

Thanks for forwarding this.

-Original Message- 
From: ellen telker via Cookinginthedark

Sent: Friday, December 2, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: [CnD] OT Sad News

I'm sorry to be sending this, but I thought you'd want to know.  Longtime 
list member Alice Jackson has passed away, and I'm forwarding her obituary. 
I am going to miss her very much.  When I got out of law school and had lots 
of time because I didn't have a job, Alice helped me improve my cooking 
skills.  But we didn't just do cooking.  Around the holidays I still 
remember a lesson on wrapping packeages.  But we didn't just do boxes.  She 
showed me a lovely way to wrap a liquor bottle if it didn't come in a box. 
What a special person she was!
Alice B. Jackson, 64, of Hamden was called home to the Lord on Sunday, 
November 20, 2016 after a brief illness. The daughter of the late Fred and 
Frances (Barnum) Jackson, Alice was blind from birth, but she did not let it 
stop her from living a very full and productive life.


Alice was raised in Norwalk, and was one of the first disabled students to 
be "mainstreamed" in the public schools. She graduated from Norwalk High 
School and attended the University of Connecticut, where she earned a 
master's degree in social work. She had a long career with the state's 
Services for the Blind, teaching people who had lost their vision how to 
regain their independence.


Alice's intelligence, grace, courage, humor and warmth brought her a wide 
circle of devoted friends. She was a capable advocate for the disabled all 
her adult life, serving as president of her local Lion's Club, and active at 
both the state and national level in organizations for the blind.


Alice was extremely musical. She sang in the children's choir at St. Paul's 
church, and in her teens she gained widespread recognition for her heartfelt 
interpretations of folk songs, accompanying herself on the guitar. Later she 
studied voice and often lent her fine lyric soprano to classical 
performances in the area.


Alice was also a talented cook. All of her friends and family looked forward 
to her Christmas cookies each year. She was an accomplished knitter and 
crocheter, an avid reader, a technology enthusiast and a lifelong cat lover.


Alice's life was strongly rooted in faith. She was an active member of St. 
Peter's Episcopal Church in Cheshire where she sang in the choir for many 
years. She studied faith healing so that she could minister to those in 
physical or emotional pain, and became a powerful "prayer warrior," praying 
each day for healing and peace for our troubled world.


Alice is survived by her three brothers, Fred (Ted) Jackson and his wife 
Vickie of Lakeland, Florida, Daniel Jackson and his wife Mary of Ridgefield, 
and John Jackson and his wife Emily of Milford; her sister, June Jackson of 
Edmonds, Washington; as well as many nieces and nephews.


Relatives and friends are invited to attend a Memorial service for Alice on 
Saturday, December 10, 2016 at 11:00am at St. Peters Episcopal Church, 
Cheshire. Visitation with Alice's family will take place on Friday, December 
9, 2016 from 4:00 pm to 7:00 pm at BEECHER & BENNETT FUNERAL HOME, Hamden. 
Interment will be private.


Memorial donations in Alice's name may be made to the Lion's Club at 
www.lcif.org, or the American Federation of the Blind, 2 Penn Plaza, Suite 
1102, New York, NY 10121 or St. Peter's Church, 59 Main St., Cheshire, CT 
06410. To share a condolence with Alice's family please visit 
www.beecherandbennett.com.

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Re: [CnD] Red cabbage:

[Becky via Cookinginthedark]

It taste really good.
Kind of sweet.
Becky

Sent from Mail for Windows 10

From: Penny Reeder via Cookinginthedark

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Re: [CnD] Red cabbage:

[Becky via Cookinginthedark]

You can get in the  grocery store.
It comes in a bottle in the section where the pickled beets are.
Becky

Sent from Mail for Windows 10

From: Naima Leigh via Cookinginthedark

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Re: [CnD] Fireball Whisky White Hot Chocolate

[Becky via Cookinginthedark]

I like them too.
Becky

Sent from Mail for Windows 10

From: Lois via Cookinginthedark

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Re: [CnD] Opti Grill

[Becky via Cookinginthedark]

Is the opti grill bigger than the 
George Forman and the Hamilton Beach?
Becky

Sent from Mail for Windows 10

From: Bill via Cookinginthedark
Sent: Friday, June 17, 2016 12:29 PM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] Opti Grill

Hi Ward
Can we cook things like boan-in chops on the grill?  Thanks
Bill
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Re: [CnD] Making Fudge On An Electric Stove

[Becky via Cookinginthedark]

You might consider using a double boiler with your stove.

-Original Message- 
From: Desi Noller via Cookinginthedark

Sent: Sunday, November 29, 2015 5:56 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Making Fudge On An Electric Stove

Good Afternoon Everyone!  I hope you all had as wonderful a Thanksgiving as 
we did!  Now that Thanksgiving is over, I'm starting to think about making 
fudge for Christmas gifts.  For many years, I made fudge using a gas stove. 
It almost always came out perfectly, and absolutely delicious!  A little 
more than three years ago, we moved into a brand new home with a brand new 
electric stove.  I have never been successful at making fudge on it.  My 
fudge of choice is Marshmallow Cream Fudge.  I have tried some microwave 
recipes, but those haven't always worked out either.  My new electric stove 
seems to heat intermittently, in that the burners will cycle on and off 
rather than staying on steadily until they reach temperature.  I really 
think this is where the problem is.  Does anyone have an electric stove that 
works in this way, and if so, have you been successful at making fudge on 
said stove?  Any ideas on how I might get my fudge to turn out right again? 
Thanks in advance for any he

lp!

Desi

Sent from my iPhone
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Re: [CnD] Oops disaster for long-time cook

[Becky via Cookinginthedark]

I guess my worst problem came when I dumped a can of pork and beans into my, 
ready to  refrigerate, jello.  I now label most things in the pantry with 
braille--time consuming but safer at least.
- Original Message - 
From: Linda Yacks via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'rebecca manners' 
rebeccamann...@hotmail.com

Sent: Monday, November 10, 2014 11:04 AM
Subject: Re: [CnD] Oops disaster for long-time cook



I put syrup in my baked beans.

Let me tell you that honey mustard salad dressing does not make a good
replacement for catsup. Yep, grabbed that bottle and liberally covered my
meatloaf with it. That's the second time I did that. The first time, I
thought, might be good and baked the meatloaf. Nope, don't do that 
again.

So the second time, I wiped it off and used the catsup instead. All I can
say is: smell, smell, smell or taste prior to using.

I am sure many of us, including our sighted friends, have had surprises in
their food. My mom has bought the wrong item at the store just because it
was on the shelf with the item she actually wanted. So, I say to them, 
read,

read, read (:

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners via Cookinginthedark
Sent: Monday, November 10, 2014 8:59 AM
To: cookinginthedark@acbradio.org; Vicki
Subject: Re: [CnD] Oops disaster for long-time cook

OK; here's more encouragement for all you new cooks.

I was making some baked beans for a church event a few weeks ago. I was
following my mom's recipe. She uses catsup, mustard, brown sugar and (I
think) worcestershire sauce.  Anyway, I grabbed a flat bottle which I
assumed contained mustard and stirred it into the beans. I smelled it and
then tasted it noticing that something was odd about the mixture. To my
horror, I discovered that I had used chocolate syrup in place of the
mustard. OOPS!!!

Fortunately, we were able to add mustard and the beans were not that bad.

Becky



-Original Message-
From: Vicki via Cookinginthedark
Sent: Saturday, November 08, 2014 10:50 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Oops disaster for long-time cook

Hi Folks,

I share this as it happened to me and I am a long-time cook. So don't get
discouraged as you'll see, things happen to all of us, old or new cooks.

You can laugh at me or with me whichever.
I was making a sauce for meatballs that required some bouillon granules. I
made a large batch as I was going to freeze it. Saw a jar in my cupboard
that was the same size  that I ordinarily get bouillon  in. I opened it 
and

sniffed and didn't look at the size of the granules. When I had eyes
available, I discovered it was actually yeast. Oh brother. Had to 
regretably

throw out the sauce. See, old cooks make mistakes sometimes too through
carelessness. So much for that sauce. Lesson re-learned.
So to all the new cooks out there, take care to know you have the right
ingredient that you think you have. Sigh.


As Always, Vicki
To get information on how to purchase my CD write me at:
keysfore...@comcast.net
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Re: [CnD] New to the list and recipes for you.

[Becky via Cookinginthedark]

Welcome Linda,  I am another Becky but I am from Virginia.  Thanks for the 
great recipes.
- Original Message - 
From: rebecca manners via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; Linda Yacks lya...@frontier.com
Sent: Saturday, November 08, 2014 7:37 PM
Subject: Re: [CnD] New to the list and recipes for you.



Hi Linda.

Welcome to the list. My name is Becky and I am from Georgia.

Both of these recipes sound delicious.  I hope you enjoy your time here; 
this is a great list.


Becky

-Original Message- 
From: Linda Yacks via Cookinginthedark

Sent: Saturday, November 08, 2014 12:32 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] New to the list and recipes for you.

Hi,



My name is Linda and I live in Michigan. We moved from Colorado where I 
was
born in 2013. I have had a zillion hears of cooking experience as a 
totally

blind woman.



This recipe is a family favorite and is great for the holidays. The first 
is
for dinner, the other is a great breakfast dish because you make it the 
day
before and simply put it in the oven in the morning. The breakfast dish is 
a

tradition on Christmas morning.



Make Ahead Potatoes



8 medium potatoes peeled , cut into bite size pieces and boiled OR

   1 package frozen cube hash browns.

2 8-oz cream cheese

2 cups milk

2 bouillon cubes or 2 tsps granules

1 tsp Italian seasoning

18-20 drops of Tabasco

Shredded cheddar cheese



Directions:

Place potatoes in a 9-13 or 10-10 baking dish. In a saucepan or a 
microwave

safe dish, melt the cream cheese, milk, and the seasonings mixing until
smooth.



Pore over potatoes. You can cover them and place these in the fridge or 
bake

immediately. They taste much better if they are made the day before an

Refrigerated overnight.



Bake at 425dg until fairly firm about 40 minutes. Sprinkle top with cheese
and return to the oven to melt the cheese.



Make-ahead Breakfast Casserole



1 lb pork sausage

8 medium potatoes peeled , cut into bite size pieces and boiled OR

   1 package frozen cube hash browns.

2 8-oz cream cheese

1 cup milk

1 tsp Italian seasoning

18-20 drops of Tabasco

6 large eggs

Shredded cheddar cheese



Cook the sausage and drain. Place potatoes in a 9-13 or 10-10 baking dish
and mix the cooked sausage with them. Melt the cream cheese, milk, and
seasonings in a saucepan or microwave safe dish. Blend until smooth. Beat
the eggs and gently add to cheese mixture. Pore over potatoes and sausage.
At this point, cover and refrigerate overnight.



Bake at 425dg until set up. Takes about 40-45 minutes. Cover with shredded
cheese and return to oven to melt cheese.



You can bake either of these at lower temps if you have something else in
the oven. We love the potatoes with ham. In fact, I have been known to 
dice
ham in the potatoes and cook. You can make larger batches. My daughter 
buys
a 5lb bag of the shredded hash browns and uses 5 cream cheese, etc. Just 
be

sure you adjust all the measurements.



I hope you will try these and enjoy. They really are delicious.



Linda



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Re: [CnD] recipe request

[Becky via Cookinginthedark]

I have a recipe and I will try to find it and send it out; I have not been 
using email for a few weeks, but I will get it to you soon.  Becky Jo
- Original Message - 
From: Colleen via Cookinginthedark cookinginthedark@acbradio.org

To: blindrecipeexcha...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Sent: Sunday, October 19, 2014 5:10 PM
Subject: [CnD] recipe request


Does anyone have a recipe for blackbottom cupcakes?  I tasted them at a 
friends house recently and forgot to get the recipe.  They are so good. 
Thanks.

If you're lucky enough to be Irish, you're lucky enough!










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Re: [CnD] Black Bottom Cupcakes or Cake

[Becky via Cookinginthedark]

Thanks for your help with this request.  This looks very similar to the one 
I had planned to send from my favorites; I would suggest making the cup 
cakes rather than the cake.
- Original Message - 
From: Kathy Brandt via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Tuesday, October 28, 2014 12:16 PM
Subject: [CnD] Black Bottom Cupcakes or Cake





  BLACK BOTTOM CUPCAKES (or CAKE)
 Recipe By : Rebecca Robbins McLane of San Francisco
 Serving Size  : 24   Preparation Time :0:30
 Categories: ChocolateChronicle
 Desserts
   Amount  Measure   Ingredient -- Preparation Method
     
   12  ouncescream cheese
2eggs
1 2/3  cups  sugar
   10  ouncessemisweet chocolate chips
1 1/2  cups  flour -- sifted
  1/4  cup   cocoa powder
1  teaspoon  baking soda
1  teaspoon  salt
1  cup   water
  1/3  cup   cooking oil
1  tablespoonvinegar
1  teaspoon  vanilla
 INSTRUCTIONS: Preheat oven to 350 degrees. Arrange 24 cupcake liners in
 muffin tins or liberally grease a cake/bundt pan.
 Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large
 bowl. Stir in the chocolate chips.
 Sift the remaining sugar, the flour, cocoa, baking soda and salt into a
 mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until
 smooth.  Fill cupcake liners 1/3 full with the chocolate batter; spoon 
the

 cheese mixture on top. If using a cake or bundt pan, scrape the batter
 into the pan, then top with several layers of the cream cheese topping,
 spreading it thinly because it will sink in deeper after each 
application.

 Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to 45
 minutes for cake. Let cool 10 minutes before turning out on wire racks to
 cool completely.
- - - - - - - - - - - - - - - - - -
 NOTES : Yields 24 cupcakes, or 12 servings of cake
From
www.recipesource.com
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