Re: [CnD] Toast in the toaster oven

[Brenda Mueller via Cookinginthedark]

Try setting your oven at 350 and toasting for six to eight minutes; of course, 
how long you toast it depends on the type of bread and its thickness.  I'm 
assuming that you're using regular store-bought white bread.

Brenda Mueller


Sent from my iPhone

> On Jan 20, 2018, at 12:25 PM, Cristóbal via Cookinginthedark 
>  wrote:
>
>
> Hello list,
>
> My toaster seems to be giving up the ghost. Toasting unevenly or not enough
> or outright carbonating the bread.
>
> And because I’m cheap and don’t feel like buying another toaster, I thought
> I’d try out my toaster oven that I already have instead
>
>
> So, my question is, how does one toast bread/eggos in the toaster oven? I
> know each toaster oven can be different, but in general terms? I would
> assume you use the toast option on the dial and what? Put it to 400º?
> Generally how long do you leave the bread in? Five, six or seven minutes?
>
> I know I can experiment, but I thought I’d ask around to get a basic idea
> before maybe  unnecessarily going through God knows how many slices of bread
> or waffles.
>
> Thanks,
>
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Re: [CnD] (no subject)

[Brenda Mueller via Cookinginthedark]

If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
because I've never heard of them, and of course, I've never had them.  

There used to be a bug in certain systems that would make a subject appear as 
"No subject," and a reboot or reset for some devices fixed the problem; hope 
this helps.

Brenda Mueller 


Sent from my iPhone

> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> 
> I have posted this recipe before, but I changed the amount of cream cheeese
> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
> better, since I made the change.  Mom isn't hear now to correct my change.
> LOLOLOL!  
> 
> 
> 
> MY MOM'S SAUERKRAUT BALLS
> 
> Preheat the oven to 325 degrees.
> 
> Two pounds of sage pork sausage, (cooked, browned, drained, and then
> 
> Broken in to small pieces)
> 
> 8 ounces of cream cheese, (softened)
> 
> 1 TB  milk
> 
> one egg, (beaten)
> 
> one large can or bag of sauerkraut, (drained and then cut into small
> 
> pieces with kitchen scissors)
> 
> Bread crumbs.
> 
> While the sausage is still warm, add the cream cheese. Mix well, (I use my
> 
> hands.)
> 
> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
> 
> Use just enough bread crumbs to be able to form small balls.
> 
> Place the balls in a large glass dish or ungreased cookie sheet.
> 
> Bake at 325 degrees for 15 to 20 minutes.
> 
> Mom brings these to family gatherings and we eat like pigs.
> 
> I have made them too. Enjoy.
> 
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Re: [CnD] cooking eggs

[Brenda Mueller via Cookinginthedark]

Most of the time that's not a problem for me.  After I've melted the butter in 
my pan, I just crack my egg over the center of the pan.  If I'm frying more 
than one, then I crack one egg on one side and the second on the other.  It's 
just a matter of putting the spatula in the pan against a side you didn't use 
and holding it straight up and down.  Flaten it, and get one of the eggs on the 
spatula by sliding the spatula under it.  If something happens, and I'm not 
sure where the egg went, a quick light touch or two would suffice to find it.  
I always have my plate as close to the pan as possible, so there's no nonsense 
about carrying the egg far on the spatula.  

Years ago about 30, I think, I used to have a spatula with little sides on its 
right and left edges.  I lost it.  

The other possibility is to find a place that sells egg pans that are shallow, 
small frying pans.  At the very least, find a smaller frying pans for your 
eggs.  

pay very close attention to holding the spatula level when your egg is on it as 
you move your egg to the very nearby plate.

Brenda Mueller  


Sent from my iPhone

> On Nov 17, 2017, at 6:00 PM, Cindy Simpson via Cookinginthedark 
>  wrote:
> 
> Hello Brenda or anyone else who can possibly answer,
> I have tried the fried eggs in the pan with the lid over the top many times
> with great success. But where I find I'm having difficulty is getting the
> eggs out of the skillet and onto the bread in one piece.  I use the largest
> spatula I have for this task but still the eggs sometimes manage to fall
> off the spatula between pan and buttered toast or bread, sometimes back
> into the pan and sometimes on the counter top or stove top.  Does anyone
> have any possible fixes for this problem? I think if I knew a good way to
> get fried egg from skillet to sandwich I'd make fried egg sandwiches all
> the time, but I am deterred by my lack of ability to transfer egg to bread
> or toast or plate or bagel or what have you.
> Any help would be greatly appreciated, and thank you in advance.
> Cindy Simpson
> 
> 
> 
> On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> 
>> Hello all, and a special hello to my dear friend Hellen.  It's been a long
>> time.  Hope all is well?  And to all a blessed Thanksgiving.  Now back to
>> the subject at hand.  A long time ago I got this information  on how to
>> cook fried eggs.  It's very simple.  Just cut a large circle out of the
>> center of any kind of bread you might like.   Do  not cut the edges.  The
>> egg stays in the center  very nicely.  And it almost toasts the bread.  How
>> ever,  After reading some of these previous methods;  I am thinking the
>> easiest way out is to get ourselves some of these rings or silicone rings.
>> Then again,  you must wash these.  Smile.Warm hugs Sue,
>> 
>> -Original Message-
>> From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@
>> acbradio.org]
>> Sent: Friday, November 17, 2017 7:32 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Helen Whitehead 
>> Subject: Re: [CnD] cooking eggs
>> 
>> I bought my silicone rings at a dollar store.
>> 
>> -Original Message-
> 

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Re: [CnD] cooking eggs

[Brenda Mueller via Cookinginthedark]

I just melt down a bit of margarine to fry my eggs; no water is needed.  I use 
a touch of salt when I serve them.  My mom used to ad a dash of pepper to her 
salted eggs, but I prefer to skip the pepper.  When I make fried egg 
sandwiches, I always butter my bread and use two eggs, yokes and all.  I call 
them my two fisted sandwiches, because it's best to use both hands to pick up a 
sandwich and eat it.  

Brenda Mueller 


Sent from my iPhone

> On Nov 17, 2017, at 8:08 AM, Helen Whitehead via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I haven't tried them yet. I would imagine though, you could probably use a 
> bit of water, or Pam cooking spray, in your pan, what ever  you prefer. If I 
> ever try them, I'll let you know what I did.
> 
> -Original Message-
> From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, November 17, 2017 7:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Sandy <sugar1...@earthlink.net>
> Subject: Re: [CnD] cooking eggs
> 
> Do you have to grease them, and do you cover the pan or turn them? do you
> use shortening or water in the pan when frying the eggs? 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: Helen Whitehead via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, November 17, 2017 6:35 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: Re: [CnD] cooking eggs
> 
> I bought my silicone rings at a dollar store.
> 
> -Original Message-
> From: Portia Latieff Mason via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, November 16, 2017 8:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Portia Latieff Mason <knitange...@yahoo.com>
> Subject: Re: [CnD] cooking eggs
> 
> Hi there. Where can you find the rings you are speaking of? I have not
> cooked eggs for that reason that I can never keep them together.
> Portia
> 
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, November 16, 2017 5:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey <ny...@gypsyheir.com>
> Subject: Re: [CnD] cooking eggs
> 
> For those who like fried eggs, rings help a lot in keeping things under
> control, especially for blind folks. Also look for a spatula with a round
> form factor, as it'll get under the whole egg, not just the center.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, November 16, 2017 6:57 PM
> To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org>
> Cc: Brenda Mueller <bren...@smart2.net>
> Subject: Re: [CnD] cooking eggs
> 
> First of all there's no sin in breaking a yoke; some people even like their
> eggs that way.  There is nothing that requires you to flip an egg.  Just put
> a lid on the pan.  
> 
> If you insist on flipping, well, it's done very carefully and preferably
> when you are more awake than I am when I'm making an early breakfast.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> 
>> 
>> I am slowly but hoping to be getting  into the kitchen more and more. When
> cooking eggs how do you flip htem? I know with a flipper right? I did that
> and broke hte yolks amd my sighted wife stepped in any suggestion here?
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Re: [CnD] cooking eggs

[Brenda Mueller via Cookinginthedark]

First of all there's no sin in breaking a yoke; some people even like their 
eggs that way.  There is nothing that requires you to flip an egg.  Just put a 
lid on the pan.  

If you insist on flipping, well, it's done very carefully and preferably when 
you are more awake than I am when I'm making an early breakfast.

Brenda Mueller 


Sent from my iPhone

> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark 
>  wrote:
> 
> 
> I am slowly but hoping to be getting  into the kitchen more and more. When 
> cooking eggs how do you flip htem? I know with a flipper right? I did that 
> and broke hte yolks amd my sighted wife stepped in any suggestion here?
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Re: [CnD] Request- Respect other people's inboxes

[Brenda Mueller via Cookinginthedark]

No, your message is fine, I think.  Actually, in the forum welcome message the 
host of the forum encourages people not to overpost in one day.  Otherwise 
people might become overwhelmed and not read all the recipes.  

Brenda Mueller 


Sent from my iPhone

> On Nov 8, 2017, at 6:38 AM, The Bookworm via Cookinginthedark 
>  wrote:
> 
> 
> Morning everyone!
> I don't post here but I do read this group's messages on occasion
> whenever I am able to sit down and read recipes.
> I have noticed that there are a couple of you who post message after
> message after message. I know this is a group for sharing information
> and assistance, but the constant spam messaging is getting to be too
> much but I don't want to leave the group.
> I know the topic has been brought up before and some of you do need a
> gentle reminder to just respect other people's inboxes by not spamming
> them.
> 
> I apologize if this was out of place.
> Jael
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Re: [CnD] Air Fryer Recipes website

[Brenda Mueller via Cookinginthedark]

Hopefully some recipes will come with the frier, and your question about 
chicken will be answered there.  

In addition isn't there a website where one could go for all kinds of printed 
materials that come with all kinds of appliances? I think someone mentioned 
such a site some years back.  

Brenda Mueller 



Sent from my iPhone

> On Aug 2, 2017, at 5:47 PM, Debbie Deatherage via Cookinginthedark 
>  wrote:
> 
> We have ordered a small air fryer. Does anyone know how long to do chicken in?
> 
> Sent from my iPhone
> 
> On Jul 27, 2017, at 8:19 AM, gail johnson via Cookinginthedark 
>  wrote:
> 
> Air Fryer Recipes - Blogs & Forums
> Air Fryer Recipes - Quick, Easy, and Delicious
> air fryer | Emerils.com
> 
> 
> I used the first two listed.
> It seems everyone wants to sell you a book.
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Re: [CnD] freezer labels

[Brenda Mueller via Cookinginthedark]

I just get my slate and stylus, write on the unopened zip-lock bag, put 
whatever I was writing about inside the bag, press the air out, seal the bag, 
and put it in the freezer.  

Brenda Mueller 


Sent from my iPhone

> On Jul 1, 2017, at 11:04 AM, Richard Kuzma via Cookinginthedark 
>  wrote:
> 
> 
> Good morning,
> 
> I use pen friend labels.
> 
> I stick one to a business card and then I laminated the business card with a
> inexpensive laminator.
> 
> It works great.
> 
> You could do that with the id mate labels as well.
> 
> I then clip it to the item with a metal binder clip or just put it in the
> freezer bag with the item.
> 
> They work pretty well.
> 
> Also, if you have the software and capability you could print your own bar
> code labels and put them on the business card and laminate them as well.
> 
> Thus eliminating the need to buy your labels.
> 
> Anyone interested in making their own barcode labels,
> 
> Please let me know and I can help out.
> 
> Rich
> 
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Re: [CnD] Are There List Archives?

[Brenda Mueller via Cookinginthedark]

In the list guidelines it says that this list does not keep Archives.

Brenda Mueller


Sent from my iPhone

> On Jun 23, 2017, at 11:20 AM, Dani Pagador via Cookinginthedark 
>  wrote:
> 
> 
> I forgot to ask ... are there list archives?
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Re: [CnD] iGrills?

[Brenda Mueller via Cookinginthedark]

Would someone consider describing this iGrill product? So you got it from 
somewhere and have opened the box.  What do the things in there look like? How 
big are those things.  How can those probes work in such high temperatures? Why 
won't this equipment equipment just blow up and add a whole new dimension to 
your cookout? Are there many blind cooks using iGrill? Again who makes it, and 
how long has this iGrill thermometer been out? About how much does it cost, and 
how often does one have to update it? 

Brenda Mueller 


Sent from my iPhone

> On Apr 10, 2017, at 8:31 PM, desi noller via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Hi Charis and All,
> 
> I got an iGrill mini for Christmas and still haven't used it yet!  I even put 
> the App on my iPhone, but I'm not sure how to set up the App, or if there's 
> anything special I have to do.  If you can give me any pointers, I would be 
> most grateful!  Thanks so much in advance!
> 
> Desi
> 
> 
> 
> 
> - Original Message -
> From: Charis Austin via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: Monday, April 10, 2017 4:05 pm
> Subject: Re: [CnD] iGrills?
> 
>> 
>> 
>> Hello Everyone:
>> 
>> I have an iGrill mini and are very happy. I have used mine in the oven when 
>> cooking a roast. I like having the ability to tell when the meat is done as 
>> a backup to timing the food.
>> 
>> Charis
>> 
>> 
>> -Original Message-
>> From: Carlos Taylor via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Monday, April 10, 2017 4:31 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Carlos Taylor
>> Subject: Re: [CnD] iGrills?
>> 
>> I failed to mention that I mainly use my iGrill when I'm smoking meat in my 
>> Masterbuilt electric smoker.  In fact, I just smoked a turkey breast over 
>> the weekend and used the iGrill to monitor the cooking temperature to know 
>> when  the meat reached 165 degrees.  The iGrill can be used on an actual 
>> grill as well.  The range of the bluetooth works quite well for my situation 
>> as my smoker is 60 to 80 feet from my house.  I can go anywhere in my yard 
>> and still not lose connection.  I can go inside my house and still get 
>> reception as long as I stay near the back of the house.  Going to the front 
>> door causes the connection to drop.  I really love having this little 
>> gadget.  
>> 
>>> On Apr 10, 2017, at 3:27 PM, Brenda Mueller via Cookinginthedark 
>>> <cookinginthedark@acbradio.org> wrote:
>>> 
>>> For that matter who makes these iGrills, and what's the advantage of having 
>>> one? How accessible are they? I have never heard of such a thing.
>>> 
>>> Brenda Mueller
>>> 
>>> 
>>> 
>>> Sent from my iPhone
>>> 
>>>> On Apr 10, 2017, at 3:13 PM, Deborah Barnes via Cookinginthedark 
>>>> <cookinginthedark@acbradio.org> wrote:
>>>> 
>>>> What is an iGrill?]\\
>>>> 
>>>> Thanks,
>>>> 
>>>> Deb B.
>>>> 
>>>> -Original Message-
>>>> From: Carlos Taylor via Cookinginthedark 
>>>> [mailto:cookinginthedark@acbradio.org]
>>>> Sent: Monday, April 10, 2017 10:36 AM
>>>> To: cookinginthedark@acbradio.org
>>>> Cc: Carlos Taylor
>>>> Subject: Re: [CnD] iGrills?
>>>> 
>>>> I have the iGrill2 and have been very happy with it.  It comes with 2 
>>>> probes, but can take up to 4.  I haven't had an overwhelming need to 
>>>> purchase 2 additional probes, but may do so soon just to have them.
>>>>> On Apr 9, 2017, at 2:58 PM, Kimsan via Cookinginthedark 
>>>>> <cookinginthedark@acbradio.org> wrote:
>>>>> 
>>>>> Hi,
>>>>> 
>>>>> I'm looking to purchase an iGrill, but there are so many iGrills, it 
>>>>> would seem, so which would be the best one to purchase for
>>>>> 
>>>>> grilling?
>>>>> 
>>>>> We have the IGrill, iGrill 2, then come the minis.
>>>>> 
>>>>> Thoughts are appreciated.
>>>>> 
>>>>> 
>>>>> 
>>>>> Respectfully,
>>>>> 
>>>>> Kimsan Song
>>>>> 
>>>>> kimsans...@icloud.com
>>>>> 
>>>>> 
>>>>> 
>>>>> __

Re: [CnD] iGrill

[Brenda Mueller via Cookinginthedark]

Oh, so this iGrill thing is a cooking thermometer that can be used for meat and 
such, and if it works with smart phones, it might be a good thing.  Who makes 
it, and does one purchase iGrills in some kind of special cooking store? I'm 
not rushing out to buy one, but maybe someone here might benefit from such a 
thing.  

Brenda Mueller 



Sent from my iPhone

> On Apr 10, 2017, at 7:37 PM, Jeanne Fike via Cookinginthedark 
>  wrote:
> 
> 
> Hi,
> 
> Is there an equivalent of the iGrill for android phones?
> 
> Jeanne
> 
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Re: [CnD] iGrills?

[Brenda Mueller via Cookinginthedark]

For that matter who makes these iGrills, and what's the advantage of having 
one? How accessible are they? I have never heard of such a thing.

Brenda Mueller



Sent from my iPhone

> On Apr 10, 2017, at 3:13 PM, Deborah Barnes via Cookinginthedark 
>  wrote:
>
> What is an iGrill?]\\
>
> Thanks,
>
> Deb B.
>
> -Original Message-
> From: Carlos Taylor via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, April 10, 2017 10:36 AM
> To: cookinginthedark@acbradio.org
> Cc: Carlos Taylor
> Subject: Re: [CnD] iGrills?
>
> I have the iGrill2 and have been very happy with it.  It comes with 2 probes, 
> but can take up to 4.  I haven’t had an overwhelming need to purchase 2 
> additional probes, but may do so soon just to have them.
>> On Apr 9, 2017, at 2:58 PM, Kimsan via Cookinginthedark 
>>  wrote:
>>
>> Hi,
>>
>> I'm looking to purchase an iGrill, but there are so many iGrills, it
>> would seem, so which would be the best one to purchase for
>>
>> grilling?
>>
>> We have the IGrill, iGrill 2, then come the minis.
>>
>> Thoughts are appreciated.
>>
>>
>>
>> Respectfully,
>>
>> Kimsan Song
>>
>> kimsans...@icloud.com
>>
>>
>>
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>
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>
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Re: [CnD] Sugar's Lasagna

[Brenda Mueller via Cookinginthedark]

Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
one could find unprocessed cheese in any store.  

Brenda Mueller 


Sent from my iPhone

> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> LOL, well lately I like to use fresh parm. Just shred it and use it.
> Smile
> Sugar
> 
> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
> putting yourself before others and you can become a leader among men.
> Lao Tzu 
> -Sugar 
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 12:32 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: Re: [CnD] Sugar's Lasagna
> 
> I heard in a cooking demonstration that parmesan cheese contains sawdust.
> Wendy
> 
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> 
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Re: [CnD] Learning to boil water!

[Brenda Mueller via Cookinginthedark]

Well, he says he has never attempted to follow or read a recipe? Why not? Are 
there cookbooks online for beginners with very basic recipes that anyone who 
cooks knows how to prepare? Are there books that are better for blind readers 
online? If he purchased a crockpot, why hasn't he asked someone to read the 
literature that came with the crockpot? As for training, we need to know where 
he is and maybe how old he is.  Before we give him instructions, it would be 
good to know what equipment he has: gas stove, electric, hot plate, etc.  Which 
simple things does he want to learn to prepare first.  I hope the guy is really 
a blind guy who wants to learn and not some poster who is playing around.



After all as a blind kid I figured out a lot about cooking just by keeping my 
ears open and using my nose when I was in the kitchen while Mom was cooking, 
long before microwave even came on the market.  

Brenda Mueller


Sent from my iPhone

> On Jan 27, 2017, at 10:32 AM, Blaine Deutscher via Cookinginthedark 
>  wrote:
> 
> Hey there. 
> 
> Even though many of us can assist in technique we can't assist to much in 
> terms of gaining confidence.  My suggestion, take a course through centres 
> like the National Federation of the Blind (NFB), not sure if the American 
> Council of the Blind (ACB) has a similar program.  It's one thing to give 
> technique, but confidence is another. Just a suggestion. Deborah is right 
> though, you can tell when a pot is boiling by the steam coming out of the 
> top. Also, there are products available that will whistle and indicate when 
> the pot is boiling. For more products check out www.blindmicemegamall.com.
> 
> Sent from my iPhone
> 
>> On Jan 27, 2017, at 3:45 AM, Deborah Barnes via Cookinginthedark 
>>  wrote:
>> 
>> Hi Hector,
>> 
>> Well, there are quite a number of folks on here that can surely help.  Most 
>> of us had to start somewhere, and even though I'm an old lady, I remember 
>> when I didn't know how to boil water.  > 
>> When using a crock pot, cooking on Low might help.  The nice thing about a 
>> recipe is that it gives you some guidance to help you get started.  Once you 
>> get some confidence in cooking, you may find that you don't really need that 
>> recipe, or you'll start to make changes to suit your personal tastes.
>> 
>> Now about boiling water:  one thing I will say is that when the water is 
>> boiling: if you put your hand over the pot, not on the pot, there will be a 
>> steady flow of steam when the water is boiling.  > 
>> So what's the first thing you'd like to cook?
>> 
>> Deb B.
>> 
>> -Original Message-
>> From: Hector Elias via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Friday, January 27, 2017 2:56 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Hector Elias
>> Subject: [CnD] Learning to boil water!
>> 
>> Hi everyone:
>> 
>> I'm a blind guy who is wanting to learn how to cook. I don't know much, when 
>> it comes to cooking. I am learning to boil water. I am looking for a way to 
>> begin. I recently bought a Crock-pot, but I burned the food. Any advise is 
>> greatly appreciated. I have never followed a recipe before, and there is 
>> many things I don't know.
>> 
>> Please help.
>> 
>> Thanks,
>> 
>> Hector Elias
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Re: [CnD] Homemade Bread

[Brenda Mueller via Cookinginthedark]

With all due respect this recipe is a bit too reliant on pictures for this 
forum; after all many of the cooks here are blind, so this post may need some 
work.  I am blind, bake bread, and can safely ignore your reference to 
pictures, but what about the beginner who began this discussion? One other 
thing; when I was studying in Mexico, the Mexicans I lived with called that 
American store-bought bread Cardboard.  Ah, but that cardboard fits into a 
toaster so nicely.  

Brenda Mueller 


Sent from my iPhone

> On Jan 7, 2017, at 8:09 PM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> 
> Homemade Bread
> 
> Over the last year, I've gradually moved more and more towards making my 
> own food at home. There are several reasons for this: it tastes better, it 
> reduces
> preservative intake, it's more nutritious, and it's often substantially 
> cheaper than what you find in the store. It does take time, but once you get
> 
> used
> to it, most food preparation doesn't take much more time than going to the 
> store, buying it, taking it home, popping it out of the package, and 
> following
> the directions.
> 
> Breadmaking is a prime example of this phenomenon. Homemade bread is 
> substantially tastier than store-purchased bread, isn't laden with 
> preservatives,
> is very inexpensive to make, and doesn't take all that much time, either.
> 
> The Problems With Industrial Bread
> 
> Most people in the United States today view the bread purchased at the 
> supermarket as what bread should be. The actual truth is that the bread you 
> buy
> in the supermarket has the texture and substance that it has for one reason 
> and one reason alone: so that it can be made on an industrial scale and not
> grow "old" on the shelf at your supermarket.
> 
> There are two big explanations for this. The industrial scale process is 
> designed to maximize profit while still producing an edible loaf of bread on
> 
> the
> table. This is done by using an excessive amount of yeast in order to create
> 
> lots of air bubbles in the bread, hence the "light" texture of 
> store-purchased
> bread. It also allows for the use of lower-quality grains because of this 
> yeast abundance, thus the bread is far from nutrient-rich. In the United 
> States,
> 
> 
> Homemade Bread
> 
> Over the last year, I've gradually moved more and more towards making my 
> own food at home. There are several reasons for this: it tastes better, it 
> reduces
> preservative intake, it's more nutritious, and it's often substantially 
> cheaper than what you find in the store. It does take time, but once you get
> 
> used
> to it, most food preparation doesn't take much more time than going to the 
> store, buying it, taking it home, popping it out of the package, and 
> following
> the directions.
> 
> Breadmaking is a prime example of this phenomenon. Homemade bread is 
> substantially tastier than store-purchased bread, isn't laden with 
> preservatives,
> is very inexpensive to make, and doesn't take all that much time, either.
> 
> The Problems With Industrial Bread
> 
> Most people in the United States today view the bread purchased at the 
> supermarket as what bread should be. The actual truth is that the bread you 
> buy
> in the supermarket has the texture and substance that it has for one reason 
> and one reason alone: so that it can be made on an industrial scale and not
> grow "old" on the shelf at your supermarket.
> 
> There are two big explanations for this. The industrial scale process is 
> designed to maximize profit while still producing an edible loaf of bread on
> 
> the
> table. This is done by using an excessive amount of yeast in order to create
> 
> lots of air bubbles in the bread, hence the "light" texture of 
> store-purchased
> bread. It also allows for the use of lower-quality grains because of this 
> yeast abundance, thus the bread is far from nutrient-rich. In the United 
> States,
> most recipes are trade secrets, but in the United Kingdom, the standard 
> recipe, known as the
> Chorleywood Bread Process,
> is widely known. The goal of this process is to make a loaf of bread as 
> cheaply as possible, foregoing flavor, nutrition, and texture along the way.
> 
> The other bothersome part of industrial breadmaking is the appearance of a 
> healthy dose of preservatives. These preservatives are there solely to 
> extend
> the shelf life of the bread, again reducing costs for the manufacturer. 
> Every time you eat a piece of store-purchased bread, you're getting a 
> healthy dose
> of preservatives with each bite.
> 
> Take a look at the ingredient list from a loaf of Home Pride butter top 
> honey wheat bread, a fairly standard store-purchased loaf in my area. I 
> bolded
> some of the ingredients.
> 
> block quote
> Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), "B" 
> vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), 
> water,
> sweetener 

Re: [CnD] pecan pralines

[Brenda Mueller via Cookinginthedark]

Oh, I'm sorry; they're not nut horns then.  Maybe someone will post the recipe 
you're looking for, and then we can both try it.  

Brenda Mueller 


Sent from my iPhone

> On Dec 5, 2016, at 12:36 AM, Abby Vincent via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> They are candied pecans, popular in Louisiana.  Pralines and cream is a 
> popular ice cream.
> Abby
> 
> -Original Message-----
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, December 04, 2016 8:45 PM
> To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org>
> Cc: Brenda Mueller <bren...@smart2.net>
> Subject: Re: [CnD] pecan pralines
> 
> What are those pecan things you are asking about? Might these things be like 
> nut horns, something Mom made for every Christmas? 
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> 
>> I just got super out-bid at the ACB  radio auction for homemade pralines.
>> Guess I'll have to make them myself.  Anyone know how
>> 
>> Abby?
>> 
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Re: [CnD] pecan pralines

[Brenda Mueller via Cookinginthedark]

What are those pecan things you are asking about? Might these things be like 
nut horns, something Mom made for every Christmas? 

Brenda Mueller 


Sent from my iPhone

> On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> 
> I just got super out-bid at the ACB  radio auction for homemade pralines.
> Guess I'll have to make them myself.  Anyone know how
> 
> Abby?
> 
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Re: [CnD] Salmon burger patties

[Brenda Mueller via Cookinginthedark]

When I was growing up we had salmon patties served as part of a meal.  They 
were fried with a breading made from cracker crumbs and egg.  

When I made salmon patties, I bought that salmon that comes in a can like a 
tunafish can.  I drained the liquid and made my patties.  I cracked an egg into 
a small bowl and crumbled and mixed egg and cracker until I got the consistency 
I wanted.  How thick the breading is, is a matter of personal preference.  I 
melted butter in a frying pan, coated my patties with my cracker crumb and egg 
mixture and fried them.  I flipped after a minute or two.  It depended on my 
nose and the patty.  I tend to fry patties one at a time.  

Back home, Mom served salmon patties with diced fried potatoes and creamed 
corn.  We just salted the patties to taste.  Hope this helps.  I got about four 
patties from a can of salmon.  

Brenda Mueller



Sent from my iPhone

> On Dec 4, 2016, at 1:32 PM, Tom Cramer via Cookinginthedark 
>  wrote:
> 
> 
> Hi there,
> 
> While at the store, I saw some Salmon burger patties.  I thought I'd
> buy a package.  I think four came to a package, and you can either put
> them in the oven or whatever.  That seems to be the easiest way.
> I was just wondering how people on the list use salmon burgers?
> What's the best way to eat them, and how?  Do you eat them like a
> regular burger, and if so, what goes on them?
> Thanks much,
> Tom
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[CnD] Just a Thought:

[Brenda Mueller via Cookinginthedark]

I had the impression that the purpose of this site was to answer questions by 
posting actual recipes, preferably ones that poster had experience using.  That 
way the poster could address any questions that came up.  This is a recipe site 
and not a go-to site.  One could, therefore, post the recipe and explain where 
it came from.  

Brenda Mueller 


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Re: [CnD] Test

[Brenda Mueller via Cookinginthedark]

Oh, that internet can misbehave.  Good luck resolving the issue. 

Brenda Mueller 


Sent from my iPhone

> On Dec 1, 2016, at 12:06 AM, Naima Leigh via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Thanks I'm having internet issues.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, December 01, 2016 12:06 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Test
> 
> I'm sure you have seen your post by now; yes, it has gone out to everyone.  
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
>> On Nov 30, 2016, at 11:58 PM, Naima Leigh via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> 
>> Is this message coming through?
>> 
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
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Re: [CnD] Test

[Brenda Mueller via Cookinginthedark]

I'm sure you have seen your post by now; yes, it has gone out to everyone.  

Brenda Mueller 



Sent from my iPhone

> On Nov 30, 2016, at 11:58 PM, Naima Leigh via Cookinginthedark 
>  wrote:
> 
> 
> Is this message coming through?
> 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] Warning about Spamming against Schwan's and its Customers:

[Brenda Mueller via Cookinginthedark]

I got a message from what appeared to be Schwan's telling me that it was urgent 
to update my payment information.  This is clearly spam.  Don't update 
anything.  Schwan's delivers recipes and food.  Hope this helps.  

Brenda Mueller 



Sent from my iPhone
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Re: [CnD] Cooking in The Dark Shows

[Brenda Mueller via Cookinginthedark]

Isn't that cooking program a podcast? If so there still should be a way to hear 
it.  

Brenda Mueller 


Sent from my iPhone

> On Sep 25, 2016, at 3:38 PM, Sandy via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> Can someone tell me, please, when, on weekends, you can hear the cooking in
> the dark shows? I found one at 3 a.m., central time, and slept through it!
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, September 25, 2016 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: mi...@orbitelcom.com
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Brenda,  Here is the BARD web site, the digital site for downloading books
> and magazines from the Library of Congress:
> 
> https://nlsbard.loc.gov/index.html
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> Sent: Sunday, September 25, 2016 2:08 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Yes, thank you; a couple people have mentioned that Bard site.  Maybe that
> site specializes in cookbooks? I'll have to see.  I am assuming it's an org.
> 
> Then again it's called Bard, so in addition to cookbooks, maybe there are
> novels and such.
> 
> Brenda Mueller
> 
> 
> Sent from my iPhone
> 
>> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> Hi Brenda,
>> 
>> The cooking without looking book is on the bard site.
>> 
>> -Original Message- From: Brenda Mueller via Cookinginthedark
>> Sent: Saturday, September 24, 2016 7:16 PM
>> To: [cookinginthedark@acbradio.org]
>> Cc: Brenda Mueller
>> Subject: [CnD] Bacon Hot Dogs:
>> 
>> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; 
>> that is only so far as that person knows.  Years ago back in the 70's 
>> in cooking class we made what the teacher called bacon hot dogs.
>> 
>> First we took wieners and made a slit down the length of the wieners 
>> being careful not to cut all the way through, but coming very close.
>> 
>> Next we took American cheese slices and broke them into slices that 
>> would fit in those slits in the wieners.
>> 
>> after the cheese was in place, we took a slice of uncooked bacon for 
>> each wiener and wrapped each with a slice of bacon.
>> 
>> After that we opened one of those containers of Hungry Jack Butter 
>> Milk biscuits, the kind from the refrigerated section, separated the 
>> biscuits and made them into strips for each wiener.  We wrapped the 
>> bacon cheese wieners with a strip encasing the wieners completely.
>> 
>> Then we baked them in the oven.  The problem is I don't remember the 
>> exact temperature or time.
>> 
>> 
>> If I try it any time soon, I'll try it at 375 for about 20 minutes to 
>> see what happens.  So recipes for bacon hot dogs certainly exist, 
>> because I remember working with this one all those years ago.  The 
>> cookbook we had in that class was Cooking Without Looking.  Too bad I 
>> don't have access to that book to see if that recipe for that bacon hot
> dog came from there.
>> 
>> Now we have a first: a cooking mystery that I just posted on this forum.
>> 
>> Brenda Mueller
>> 
>> 
>> 
>> Sent from my iPhone
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> 
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Re: [CnD] Off Topic: Bard:

[Brenda Mueller via Cookinginthedark]

Yes, thank you; a couple people have mentioned that Bard site.  Maybe that site 
specializes in cookbooks? I'll have to see.  I am assuming it's an org.  Then 
again it's called Bard, so in addition to cookbooks, maybe there are novels and 
such.  

Brenda Mueller


Sent from my iPhone

> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Hi Brenda,
> 
> The cooking without looking book is on the bard site.
> 
> -----Original Message- From: Brenda Mueller via Cookinginthedark
> Sent: Saturday, September 24, 2016 7:16 PM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: [CnD] Bacon Hot Dogs:
> 
> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is 
> only so far as that person knows.  Years ago back in the 70's in cooking 
> class we made what the teacher called bacon hot dogs.
> 
> First we took wieners and made a slit down the length of the wieners being 
> careful not to cut all the way through, but coming very close.
> 
> Next we took American cheese slices and broke them into slices that would fit 
> in those slits in the wieners.
> 
> after the cheese was in place, we took a slice of uncooked bacon for each 
> wiener and wrapped each with a slice of bacon.
> 
> After that we opened one of those containers of Hungry Jack Butter Milk 
> biscuits, the kind from the refrigerated section, separated the biscuits and 
> made them into strips for each wiener.  We wrapped the bacon cheese wieners 
> with a strip encasing the wieners completely.
> 
> Then we baked them in the oven.  The problem is I don't remember the exact 
> temperature or time.
> 
> 
> If I try it any time soon, I'll try it at 375 for about 20 minutes to see 
> what happens.  So recipes for bacon hot dogs certainly exist, because I 
> remember working with this one all those years ago.  The cookbook we had in 
> that class was Cooking Without Looking.  Too bad I don't have access to that 
> book to see if that recipe for that bacon hot dog came from there.
> 
> Now we have a first: a cooking mystery that I just posted on this forum.
> 
> Brenda Mueller
> 
> 
> 
> Sent from my iPhone
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Re: [CnD] Bacon Hot Dogs:

[Brenda Mueller via Cookinginthedark]

So that mysterious recipe came from a can of biscuits? Well, since you might 
have the can, what are the instructions? I haven't had a can of biscuits for a 
very long time.  How long and at what temperature? 

Brenda Mueller 


Sent from my iPhone

> On Sep 24, 2016, at 9:00 PM, Charles Rivard via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I seem to remember that you bake them according to the directions on the can 
> of biscuits.  When the biscuit dough is done, so is everything on the insides.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Brenda Mueller via Cookinginthedark
> Sent: Saturday, September 24, 2016 6:17 PM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: [CnD] Bacon Hot Dogs:
> 
> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is 
> only so far as that person knows.  Years ago back in the 70's in cooking 
> class we made what the teacher called bacon hot dogs.
> 
> First we took wieners and made a slit down the length of the wieners being 
> careful not to cut all the way through, but coming very close.
> 
> Next we took American cheese slices and broke them into slices that would fit 
> in those slits in the wieners.
> 
> after the cheese was in place, we took a slice of uncooked bacon for each 
> wiener and wrapped each with a slice of bacon.
> 
> After that we opened one of those containers of Hungry Jack Butter Milk 
> biscuits, the kind from the refrigerated section, separated the biscuits and 
> made them into strips for each wiener.  We wrapped the bacon cheese wieners 
> with a strip encasing the wieners completely.
> 
> Then we baked them in the oven.  The problem is I don't remember the exact 
> temperature or time.
> 
> 
> If I try it any time soon, I'll try it at 375 for about 20 minutes to see 
> what happens.  So recipes for bacon hot dogs certainly exist, because I 
> remember working with this one all those years ago.  The cookbook we had in 
> that class was Cooking Without Looking.  Too bad I don't have access to that 
> book to see if that recipe for that bacon hot dog came from there.
> 
> Now we have a first: a cooking mystery that I just posted on this forum.
> 
> Brenda Mueller
> 
> 
> 
> Sent from my iPhone
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[CnD] Bacon Hot Dogs:

[Brenda Mueller via Cookinginthedark]

Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is only 
so far as that person knows.  Years ago back in the 70's in cooking class we 
made what the teacher called bacon hot dogs.  

First we took wieners and made a slit down the length of the wieners being 
careful not to cut all the way through, but coming very close.  

Next we took American cheese slices and broke them into slices that would fit 
in those slits in the wieners.  

after the cheese was in place, we took a slice of uncooked bacon for each 
wiener and wrapped each with a slice of bacon.

After that we opened one of those containers of Hungry Jack Butter Milk 
biscuits, the kind from the refrigerated section, separated the biscuits and 
made them into strips for each wiener.  We wrapped the bacon cheese wieners 
with a strip encasing the wieners completely.  

Then we baked them in the oven.  The problem is I don't remember the exact 
temperature or time.  


If I try it any time soon, I'll try it at 375 for about 20 minutes to see what 
happens.  So recipes for bacon hot dogs certainly exist, because I remember 
working with this one all those years ago.  The cookbook we had in that class 
was Cooking Without Looking.  Too bad I don't have access to that book to see 
if that recipe for that bacon hot dog came from there.  

Now we have a first: a cooking mystery that I just posted on this forum.  

Brenda Mueller 



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Re: [CnD] Spices

[Brenda Mueller via Cookinginthedark]

Slices of what? How long something lasts depends on what it is and how it's 
packaged.  If you talked about slices of anything before I must have missed or 
forgotten the message.  

Brenda Mueller 



Sent from my iPhone

> On Sep 20, 2016, at 11:24 AM, Teresa Mullen via Cookinginthedark 
>  wrote:
> 
> 
> Hello everyone.
> 
> I hope everyone is doing well, especially in the cooking world. I have a 
> question, it is referring to spices how long do they last, and storage wise 
> skin they be put in the freezer to be kept fresh? Or were some of them is it 
> a good or not a good idea to put them in the freezer. Thanks and happy 
> cooking Teresa
> 
> Teresa Sanchez sent from my iPhone
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Re: [CnD] Using a great dicer

[Brenda Mueller via Cookinginthedark]

One doesn't necessarily need a dicer at all, just the will to practice and 
develop the skill with a very sharp knife.  

Brenda Mueller 

Sent from my iPhone

> On Sep 20, 2016, at 10:08 AM, juliette via Cookinginthedark 
>  wrote:
> 
> So, does one need a dicer to dice and a "mandolin" to slice? Not trying to be 
> funny here!
> 
> Juliette
> 
> - Original Message -
> From: Debbra Piening via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 09/19/2016 12:28 pm
> Subject: Re: [CnD] Using a great dicer
> 
>> 
>> 
>> How many blades are included with this one?  I'm not seeing anything in the 
>> description.  Thanks.
>> 
>> 
>> Deb
>> 
>> 
>> -Original Message-
>> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
>> Sent: Monday, September 19, 2016 6:32 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Food Dude
>> Subject: Re: [CnD] Using a great dicer
>> 
>> I use the dice and slice chopper from Blind Mice Mart!
>> 
>> It is awesome!
>> 
>> Dice and Slice Chopper
>> chrDice and Slice Chopper perfectly dices onions, peppers, celery and 
>> carrots.
>> chrClear base container catches cut fruits and vegetables to reduce 
>> counter top messes.
>> chrEvenly slice strawberries, mushrooms or hard boiled eggs.
>> chrEasily cube tomatoes, zucchini and potatoes.
>> chrBase container features printed measurements up to 2 cups or 500 ml.
>> chrNon-skid feet hold base securely in place while in use.
>> Care: Dishwasher Safe
>> "Cleaning: Use cleaning tool to remove food residue from pusher teeth.
>> 
>> "Encloses Cut Foods to Minimize Mess
>> "Hand wash lid for best results.
>> "Disassembles for Easy Cleaning
>> "All other parts are dishwasher safe.
>> 
>> Caution! Sharp Blades. Use care when operating and washing item to avoid 
>> injury.
>> To Use
>> 
>> 1. Remove blades from clear base container. Insert blade
>> 2. Attach lid to base. Make sure lid is fully seated on hinge before 
>> pressing down.
>> 3. Lift tab on blade to remove or blade frame from blades. Snap desired 
>> blade into frame
>> 4. Place food onto blades and push lid down firmly in one swift motion. 
>> Place both hands on lid frame and press firmly into container rim.
>> when cutting larger pieces. Ease of chopping may vary depending on 
>> freshness and size of fruit or vegetable.
>> Tip: Cut food down to 2" x 3" for best results.
>> 5. Use cleaning tool to remove food residue from pusher teeth after each 
>> use.
>> Tip: Keeping pusher teeth clean will prevent lifting of the chopping 
>> insert when opening the lid and will make chopping easier.
>> 6. To remove base container, hold base container down firmly with one 
>> hand. With other hand, lift frame up using finger hole.
>>  Suggested Retail Price: $31.99
>>  Mice Price: $28.99
>> Direct Link:
>> https://www.blindmicemegamall.com/bmm/shop/Item_Detail
>> 
>> Have a Mice Day,
>> Dale Campbell
>> Cooking in the Dark
>> 
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>> 
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Re: [CnD] Amount of recipes

[Brenda Mueller via Cookinginthedark]

That number is the number of recipes that one person can post per day and not 
the number of recipes that might appear if numerous people decided to post on a 
given day.  Anyway this homemade thing seems to have gotten going on Sunday, 
but for a lot of us, it's Monday.  I am sure the owner will know who is posting 
what. 

Brenda Mueller 


Sent from my iPhone

> On Sep 5, 2016, at 12:43 AM, Anna Galassi via Cookinginthedark 
>  wrote:
> 
> 
> What happened to only having a certain amount of recipes posted everyday?
> Anna
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Re: [CnD] Garlic Clove

[Brenda Mueller via Cookinginthedark]

A clove is one of those petals, so the bulb can contain quite a few of them.  
As for your question about those other garlic products, I can't address that.  
Once someone discovers the real thing, most of those other things just don't 
cut it!

Brenda Mueller


Sent from my iPhone

> On Sep 3, 2016, at 6:39 AM, Janet Acheson via Cookinginthedark 
>  wrote:
> 
> 
> Question: is a garlic clove one of the petals of the garlic or the entire 
> bulb? 
> 
> Question: if you are using a prepared garlic product such as garlic in oil, 
> what measurement, on average, would equal a garlic glove? 
> 
> 
> 
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[CnD] Red cabbage:

[Brenda Mueller via Cookinginthedark]

Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or regular 
cabbage that is prepared in a special way? Now that I'm retired, I won't eat 
any red cabbage unless I make it.  When I was working, I got it at the 
cafeteria every time I saw it on the menu.  


Brenda Mueller 



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[CnD] Off Topic: Requests to be unsubscribed:

[Brenda Mueller via Cookinginthedark]

It's my guess that people who ask to be unsubscribed either don't keep the 
welcome messages to the forums to which they subscribe so they would know how 
to unsubscribe or they don't keep a copy of the rules.  I create a folder for 
each forum to which I am subscribed that includes that information.  Maybe they 
forget to do that.  


Brenda Mueller


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[CnD] Cheddar Wursts:

[Brenda Mueller via Cookinginthedark]

Remember sometime back we were talking about the cheddar Wursts I like, and 
someone commented that he wished they had more cheese? Well, the last time I 
was at the store, the Cheddar Wursts were sold out, so I tried the Better 
Cheddars.  I think they have a tad more cheese and make a good start to an even 
better hot dog, grilled or microwaved.  

Brenda Mueller 



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Re: [CnD] Peach Crisp

[Brenda Mueller via Cookinginthedark]

Does one serve this Crisp hot, or does one serve it either way? I'm afraid I 
have never had a crisp in my kitchen before, but it sounds good.  

Brenda Mueller 



Sent from my iPhone

> On Aug 10, 2016, at 8:54 AM, Naima Leigh via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Actually, you can use fresh if you have them on hand as well.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, August 10, 2016 1:39 AM
> To: [cookinginthedark@acbradio.org]; gpatterson...@mchsi.com; 
> gpatterson...@mchsi.com
> Cc: Brenda Mueller
> Subject: Re: [CnD] Peach Crisp
> 
> Actually, I think you either have to wait for the local crop to come in or 
> better still, befriend someone who raises the fruits you want.  
> 
> The message you replied to, however, has a recipe that involves canned 
> peaches.
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
>> On Aug 10, 2016, at 12:49 AM, Gary Patterson via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> Does anyone find peaches or nectarines that are nicely ripened? I go by the 
>> aroma of the fruit. Most, or all of it, is picked so prematurely.
>> 
>> Gary Patterson
>> 
>> 
>> -Original Message-
>> From: Naima Leigh via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Tuesday, August 09, 2016 12:01 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Naima Leigh
>> Subject: [CnD] Peach Crisp
>> 
>> Peach Crisp
>> 
>> 
>> 
>> Ingredients
>> 
>> 
>> 
>> 8 cups sliced canned peaches
>> 
>> 
>> 
>> 2 cups brown sugar
>> 
>> 
>> 
>> 2 cups all-purpose flour
>> 
>> 
>> 
>> 1 teaspoon cinnamon
>> 
>> 
>> 
>> 2/3 cups margarine
>> 
>> 
>> 
>> Directions
>> 
>> 
>> 
>> Arrange peaches in an oven casserole dish. Mix remaining ingredients 
>> together and sprinkle over the peaches. Bake at 375 degrees oven for 30 to
>> 45 minutes. Bake until brown on top.
>> 
>> 
>> 
>> Serves 12
>> 
>> 
>> 
>> 
>> 
>> ___
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Re: [CnD] Peach Crisp

[Brenda Mueller via Cookinginthedark]

Actually, I think you either have to wait for the local crop to come in or 
better still, befriend someone who raises the fruits you want.  

The message you replied to, however, has a recipe that involves canned peaches.

Brenda Mueller 



Sent from my iPhone

> On Aug 10, 2016, at 12:49 AM, Gary Patterson via Cookinginthedark 
>  wrote:
> 
> Does anyone find peaches or nectarines that are nicely ripened? I go by the 
> aroma of the fruit. Most, or all of it, is picked so prematurely.
> 
> Gary Patterson
> 
> 
> -Original Message-
> From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, August 09, 2016 12:01 PM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh
> Subject: [CnD] Peach Crisp
> 
> Peach Crisp
> 
> 
> 
> Ingredients
> 
> 
> 
> 8 cups sliced canned peaches
> 
> 
> 
> 2 cups brown sugar
> 
> 
> 
> 2 cups all-purpose flour
> 
> 
> 
> 1 teaspoon cinnamon
> 
> 
> 
> 2/3 cups margarine
> 
> 
> 
> Directions
> 
> 
> 
> Arrange peaches in an oven casserole dish. Mix remaining ingredients together 
> and sprinkle over the peaches. Bake at 375 degrees oven for 30 to
> 45 minutes. Bake until brown on top.
> 
> 
> 
> Serves 12
> 
> 
> 
> 
> 
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Re: [CnD] RANCH PRETZELS (APPETIZERS)

[Brenda Mueller via Cookinginthedark]

I think a person should at least try using recipes before posting them  and not 
post just to post.  As for me, I am waiting for one in which the pretzels are 
made from scratch in an ordinary home kitchen.  


Brenda Mueller 



Sent from my iPhone

> On Jul 23, 2016, at 11:22 AM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> This is an example of what is being complained about!  Notice that the recipe 
> is reprinted from a web site with, apparently, no modification.  It calls for
> 
> 1 bag broken up pretzels
> 1 pkg. Ranch style dressing (dry)
> 
> 
> What sized packages??
> 
> If you have, personally, made this recipe, how long would it have taken to be 
> specific?
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Sugar via Cookinginthedark
> Sent: Friday, July 22, 2016 1:33 PM
> To: CND
> Cc: Sugar
> Subject: [CnD] RANCH PRETZELS (APPETIZERS)
> 
> RANCH PRETZELS (APPETIZERS)
> 
> Printed from COOKS.COM
> 
> 
> 
> 
> 1 bag broken up pretzels
> 1 pkg. Ranch style dressing (dry)
> 1/2 tsp. lemon pepper
> 1/2 tsp. dill weed
> 1/2 tsp. garlic powder or salt
> 1 c. oil
> 
> Heat oven to 350 degrees. Break pretzels in bite size pieces and put in 9 x
> 13 inch cake pan. Mix oil, Ranch pack, dill weed, lemon pepper, and garlic
> together
> in small bowl. Pour over pretzels and mix up and put in oven for 15-20
> minutes. Stir about three times while baking. Let cool.
> 
> 'Faith is seeing light with your heart when all your eyes see is darkness.'
> Sugar
> 
> Come and join me and my busy elves at the North Pole for yummy & Tasty
> Recipes:
> https://groups.io/org/groupsio/Santas-Workshop
> 
> 
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
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Re: [CnD] looking for

[Brenda Mueller via Cookinginthedark]

Well, by now every one knows that, that cookbook is available in formats in 
addition to voice. 

Brenda Mueller 


Sent from my iPhone

> On Jul 21, 2016, at 10:26 PM, Marie Rudys via Cookinginthedark 
>  wrote:
> 
> I hope Bard catches up one of these days and makes that book available.
> I am waiting for that to happen.
> 
> Marie
> 
> 
> 
> -Original Message-
> From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, July 21, 2016 7:15 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike
> Subject: Re: [CnD] looking for
> 
> Hello,
> The I hate to Cook book is only available in recorded (rc) from your state 
> library and only daisy audio on Bookshare.
> Jeanne
> 
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, July 21, 2016 8:51 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] looking for
> 
> I hope someone has that; I would love a fresh copy in .txt or .brl or .brf.  
> Don't matter what format.
> 
> Marie
> 
> 
> 
> -Original Message-
> From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, July 21, 2016 5:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Wayne Scott
> Subject: [CnD] looking for
> 
> I'm looking for a text copy of the "I Hate To Cook" book.  I could probably 
> get some great recipes out of there.  This is one I don't think BARD has in 
> braille.  The reason I would like it in a text file so I can look at it on my 
> braillenote.  Wayne Scott ___
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Re: [CnD] looking for

[Brenda Mueller via Cookinginthedark]

A text file or even better, a BRF file would be best with braille and speak.  
At least that is what I get for mine. 

Brenda Mueller 



Sent from my iPhone

> On Jul 21, 2016, at 8:52 PM, Debbra Piening via Cookinginthedark 
>  wrote:
> 
> If you belong to Bookshare, you might try there.  With all of their formats, 
> you should find something.  I just downloaded a DAISY format.  I wish I were 
> lucky enough to have a braille display.  I'd like to look at it, too.
> 
> -Original Message-
> From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, July 21, 2016 7:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Wayne Scott
> Subject: [CnD] looking for
> 
> I'm looking for a text copy of the "I Hate To Cook" book.  I 
> could probably get some great recipes out of there.  This is one 
> I don't think BARD has in braille.  The reason I would like it in 
> a text file so I can look at it on my braillenote.  Wayne Scott
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Re: [CnD] crazy cake

[Brenda Mueller via Cookinginthedark]

Isn't this a cooking forum the purpose of which is to share recipes? So why 
aren't personal comments going in email and recipes on this forum?

Brenda Mueller



Sent from my iPhone

> On Jul 21, 2016, at 3:44 PM, Susan Lumpkin via Cookinginthedark 
>  wrote:
>
> Could you  send the chocolate cake recipe too? Thanks.
>
> Susan
>
> -Original Message-
> From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, July 21, 2016 8:23 AM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike 
> Subject: Re: [CnD] crazy cake
>
> Hello,
>
> In regard to the crazy cake recipe when it called for 12 tablespoons oil, you 
> could use ¾ cup oil. ¾ cup is the same as 12 tablespoons.
>
> Also I have made a chocolate cake recipe I found in in Betty Crocker that has 
> no eggs. My daughter has a friend from New York who is allergic to eggs.
> When she came to St. Louis to visit, she inhaled the whole thing (an 8 by 8
> inch) in two days.
>
> Happy cooking and baking.
>
>Jeanne
>
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>
>

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Re: [CnD] Talking Microwave

[Brenda Mueller via Cookinginthedark]

I would say that a regular microwave, dymotape, and a slate and stylus is a 
much better way to go.  I marked mine in 1986, and it still works to this day.

Brenda Mueller 



Sent from my iPhone

> On Jul 6, 2016, at 12:44 PM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> I would save a huge sum of money by getting a microwave not designed for the 
> blind and having it tactually marked.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Noah Carver via Cookinginthedark
> Sent: Wednesday, July 06, 2016 10:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Noah Carver
> Subject: Re: [CnD] Talking Microwave
> 
> I personally have a magic chef talking microwave and I love it!
> 
> Noah Carver
> 
> On Jul 6, 2016, at 08:45, Kerryann Ifill via Cookinginthedark 
>  wrote:
> 
>>> Hi all,
>> I'm in the market for a new microwave and I wanted a talking one.
>> I saw bad reviews on the magic chef one, but figured I'd come to the experts 
>> for advice.
>> All thoughts appreciated.
>> Kerry
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Re: [CnD] Test

[Brenda Mueller via Cookinginthedark]

Alive; just not posting.  

Brenda Mueller 



Sent from my iPhone

> On Jun 27, 2016, at 5:24 PM, Blaine Deutscher via Cookinginthedark 
>  wrote:
> 
> 
> Just wondering if anyone is alive?  
> 
> Sent from my iPhone
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[CnD] Friendship bread:

[Brenda Mueller via Cookinginthedark]

No, you don't add yeast to Friendship Bread.  

Brenda Mueller 


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[CnD] Friendship Bread:

[brenda mueller via Cookinginthedark]

I have made this before, and it's a great thing to have with a 
good cup of coffee.  A good friend gave me this recipe; its only 
problem is that I can make that bread disappear in much less time 
than it takes to make it!


AMISH FRIENDSHIP BREAD STARTER
Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour 
and 1 cup
milk. Using a wooden or plastic spoon, stir the mixture in a 
glass or
plastic bowl. Do not use metal bowls or spoons.  Cover the bowl 
loosely with a paper

towel, cloth, wax paper or
plastic wrap. Do not refrigerate. Keep at room temperature.
Days 2, 3 and 4: Stir the mixture once each day with a wooden or 
plastic

spoon.
Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir.
Days 6, 7, 8 and 9: Stir once each day.
Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 
cups of the
mixture to keep for yourself, and give 1 cup each to three 
friends.
Note:  If you would like to only have enough for yourself to keep 
the starter going
and make bread Then use 1/2 cup of each ingredient at each 
addition

of flour, sugar and milk.
AMISH FRIENDSHIP   BREAD
1 cup of starter
2/3 cup oil
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1-1/2 teaspoons cinnamon
1 cup sugar
Preheat oven to 350 degrees. Grease and flour (or sugar) two 
9-by-5-inch

loaf pans.
Combine all ingredients with starter and mix well but do not 
over-mix. Pour

into loaf pans and bake for about 40 to 45 minutes until done.
Note: Raisins, chopped apples, drained crushed pineapple, candied 
fruit,
coconut, mashed banana, dates, chopped nuts and/or chocolate 
chips (1/2 cup

each) may be added to the batter before baking.
Note: If you are given some starter, do not store it in the 
refrigerator but

keep it at room temperature until ready to use.



Brenda Mueller
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[CnD] Baking Bread Ideas:

[Brenda Mueller via Cookinginthedark]

Someone who not only wants to bake bread but wants to do it without a machine 
is a baker after my own heart.  On Bookshare there is an interesting book on 
baking bread with very interesting recipes and methods.  The book is called 

The Tassajara Bread Book, 
and the author is

Edward Espe Brown..

There's a source of some interesting recipes.  In addition, I hope some more 
recipes will be posted here.  As someone who has been known to bake a loaf or 
two over the years, especially around the holidays when I had guests over, I'd 
be interested in seeing those recipes.  



Brenda Mueller 



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Re: [CnD] replacement for Hershey kiss for cookie recipe

[Brenda Mueller via Cookinginthedark]

See if you can find the butterscotch chips for those cookies.  

Brenda Mueller 



Sent from my iPhone

> On May 21, 2016, at 11:12 AM, Jessica Dail via Cookinginthedark 
>  wrote:
> 
> 
> Hi,
> I found a cookie recipe which calls for a hershey kiss. 
> However: I'm allergic to chocolate. What could I replace the chocolate with? 
> Thanks for any suggestions 
> 
> 
> Sent from my iPhone
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Re: [CnD] potroast in the electric pressure cooker

[Brenda Mueller via Cookinginthedark]

No, I can't advise you about roasts in pressure cooker, because I never owned a 
pressure cooker and rarely bother with roasts.  Someone here should be able to 
address your question about roasts in pressure cookers.  

Brenda Mueller 



Sent from my iPhone

> On May 2, 2016, at 4:55 PM, Kimsan via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> You are spot on Brenda so any ideas?
> 
> -Original Message-----
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, May 2, 2016 1:55 PM
> To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org>
> Cc: Brenda Mueller <bren...@smart2.net>
> Subject: Re: [CnD] potroast in the electric pressure cooker
> 
> I had the impression that she wants to know how to do the roast in that new 
> pressure cooker.  New things are very exciting to use and learn about.
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
>> On May 2, 2016, at 4:45 PM, Abby Vincent via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> 
>> Pot roast is best simmered on the stove for hours to bring out and blend 
>> flavors.  Since I don't want to keep replacing liquids, I do mine in a crock 
>> pot.  I put the veggies and potato in with the meat.
>> 
>> Yum,
>> Abby
>> 
>> -Original Message-
>> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
>> Sent: Monday, May 02, 2016 12:03 PM
>> To: Cookinginthedark@acbradio.org
>> Cc: Kimsan <kimsans...@outlook.com>
>> Subject: [CnD] potroast in the electric pressure cooker
>> 
>> I'm all over google looking for a recipie for my 2 lbs potroast.
>> 
>> Some of these recipies, based on the description, folks are using the older 
>> electric pressure cookers and I'm to stupid to modify or figure out how to 
>> make it work.
>> 
>> 
>> 
>> Folks always say they love these things because it's just put all of the 
>> stuff in, push a button and it's done 45 minutes later.
>> 
>> Any suggestions on how I should prep mine for dinner tonight?
>> 
>> I've been putting the roast in a broth and cooking it that way with 
>> begetables and stuff but I'm not satisfied. I understand trial and error but 
>> now I'm consulting you professionals.
>> 
>> Thoughts and suggestions are appreciated.
>> 
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Re: [CnD] potroast in the electric pressure cooker

[Brenda Mueller via Cookinginthedark]

I had the impression that she wants to know how to do the roast in that new 
pressure cooker.  New things are very exciting to use and learn about.

Brenda Mueller 



Sent from my iPhone

> On May 2, 2016, at 4:45 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> 
> Pot roast is best simmered on the stove for hours to bring out and blend 
> flavors.  Since I don't want to keep replacing liquids, I do mine in a crock 
> pot.  I put the veggies and potato in with the meat.
> 
> Yum,
> Abby
> 
> -Original Message-
> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, May 02, 2016 12:03 PM
> To: Cookinginthedark@acbradio.org
> Cc: Kimsan 
> Subject: [CnD] potroast in the electric pressure cooker
> 
> I'm all over google looking for a recipie for my 2 lbs potroast.
> 
> Some of these recipies, based on the description, folks are using the older 
> electric pressure cookers and I'm to stupid to modify or figure out how to 
> make it work.
> 
> 
> 
> Folks always say they love these things because it's just put all of the 
> stuff in, push a button and it's done 45 minutes later.
> 
> Any suggestions on how I should prep mine for dinner tonight?
> 
> I've been putting the roast in a broth and cooking it that way with 
> begetables and stuff but I'm not satisfied. I understand trial and error but 
> now I'm consulting you professionals.
> 
> Thoughts and suggestions are appreciated.
> 
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[CnD] Speaking of Barbecued Ribs:

[Brenda Mueller via Cookinginthedark]

Years ago I used to make barbecued ribs; well, I cheated a little.  I would get 
ribs in the groceries store and a bottle of Open Pit Barbecue Sauce.  Back at 
home it was a simple matter of putting the ribs in a crockpot, making liberal 
use of that sauce, and cooking those ribs on high for the first hour, switching 
to low, and going to bed.  In the morning I would turn off the crockpot first 
thing, grind my morning coffee, and go off to take a bath and get dressed for 
work.  After my morning coffee, I would put the removable crock in the 
refrigerator.  After work I'd make whatever I wanted with the ribs.  

I even took those ribs to an in-office luncheon we had.  They all disappeared!  
Just a thought about barbecue, and I loved the way it made the house smell.  


Brenda Mueller 




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Re: [CnD] shake and bake

[Brenda Mueller via Cookinginthedark]

Yeah, I agree with Kathy.  Cook it for an hour at 350.  

Brenda Mueller 



Sent from my iPhone

> On Apr 8, 2016, at 2:35 PM, Kathy Brandt via Cookinginthedark 
>  wrote:
> 
> 
> That sounds like a really high temperature to me. I always did my shake and 
> bake chicken at 350 for an hour.
> 
>> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
>>  wrote:
>> 
>> If I want to bake 9 drumb sticks. After coding the shake and bake on the
>> chicken, the box says 25 minutes on 425. Does that sound right?
>> 
>> The shake and bake I can't remember, but it starts with a p? Pinco?
>> 
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Re: [CnD] for IOS fans -Re: Long time without chatting

[Brenda Mueller via Cookinginthedark]

I think we should chat about cooking on a cooking forum.  

Brenda Mueller 

Sent from my iPhone

> On Apr 5, 2016, at 10:51 AM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> 
> Every Sunday at 6 PM. Eastern time, there is either a session for iPhone 
> beginners or for advanced users.  For beginners, it is on the first, third, 
> and fifth Sunday if there is one.  The second and fourth are on the second 
> and fourth.  This takes place on the voice chat site
> 
> www.Out-Of-Sight.net
> 
> and is open to everyone, as are all of their other events and general chat 
> rooms.  Signing up is free.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Penny Reeder via Cookinginthedark
> Sent: Tuesday, April 05, 2016 7:58 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Long time without chatting
> 
> Gary, The book written by Anna Dresner and available from National
> Braille Press is an excellent resource for beginners and then, later
> on, for IOS addicts as well! I recommend it highly!
> 
> I have been using an IPhone for several years. I am one of those addicts!
> 
> Good luck with all of those house repairs!
> Sincerely,
> Penny
> 
> On 4/5/16, Becky McCullough via Cookinginthedark
>  wrote:
>> You can order the braille book from theNational braille press or the CD
>> called, "Getting Started With The Eye Phone."
>> Becky
>> - Original Message -
>> From: "Jan via Cookinginthedark" 
>> To: ; "?" 
>> Cc: "Jan" 
>> Sent: Tuesday, April 05, 2016 6:19 AM
>> Subject: Re: [CnD] Long time without chatting
>> 
>> 
>>> I don't have any apple products.
>>> 
>>> -Original Message-
>>> From: Gary Patterson via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Tuesday, April 05, 2016 12:51 AM
>>> To: 'Susan Lumpkin via Cookinginthedark'
>>> Cc: Gary Patterson
>>> Subject: [CnD] Long time without chatting
>>> 
>>> Do you or Larry know of a resource describing gestures so that I could
>>> have
>>> an idea how to do them when, or whenever, I ever decide to get any Apple
>>> products?
>>> 
>>> 
>>> 
>>> Do you use any of the apple products?
>>> 
>>> 
>>> 
>>> I'm in the midst of doing major projects to my house. New siding,
>>> insulation
>>> and a new roof.
>>> 
>>> 
>>> 
>>> Hope all is well with you folks.
>>> 
>>> 
>>> 
>>> Gary Patterson
>>> 
>>> 
>>> 
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>> 
>> 
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>> 
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[CnD] test:

[brenda mueller via Cookinginthedark]

I haven't seen any posts for a couple of days, so I'm testing the 
site to find out if I see this.


Brenda Mueller
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Re: [CnD] Wieners and Sour Kraut:

[Brenda Mueller via Cookinginthedark]

Well, each to his own, I guess.  I don't want apples or cloves in my kraut, but 
then the best thing about cooking for yourself is you get to have it your way 
every meal each and every day.  

Brenda Mueller 


Sent from my iPhone

> On Mar 26, 2016, at 8:11 AM, Suzanne Erb via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> I would also ad a chopped onion, a chopped apple, and several cloves.  I 
> would not add the sugar,.
> Suzanne
>> On Mar 26, 2016, at 07:22, Charles Rivard via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> That sounds really good.  Another idea is to use other sausages such as 
>> Polish or smoked sausages.
>> 
>> 
>> 
>> 
>> If you think you're finished, you! really! are! finished!!
>> -Original Message- From: brenda mueller via Cookinginthedark
>> Sent: Saturday, March 26, 2016 6:14 AM
>> To: cooking in the dark
>> Cc: brenda mueller
>> Subject: [CnD] Wieners and Sour Kraut:
>> 
>> I would never freeze sour kraut, just keep it stored in the
>> refrigerator in its bag.  After all, it's sour kraut.
>> 
>> If I were to cook sour kraut and wieners in the crockpot, I'd use
>> one portion of meat to every two of kraut.  (for example one
>> pound of wieners to two pounds of kraut.).
>> 
>> First drain the kraut; put half the kraut in the bottom of the
>> crockpot.  Dice your wieners, and add them.  Next, cover with the
>> rest of the kraut.  Add about a tablespoon of sugar and four to
>> six ounces of water.  Now cook on high three to five hours.
>> That's if you're serving it the same day.  I always cook my kraut
>> the day before, let cool overnight, and reheat the next day. That
>> way the meat and kraut flavors combine thoroughly.
>> 
>> 
>> Brenda Mueller
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Re: [CnD] Wieners and Sour Kraut:

[Brenda Mueller via Cookinginthedark]

Actually, Charles, I use kielbasa, and I have been known to add a bit of beer 
to the mix.  

Brenda Mueller 



Sent from my iPhone

> On Mar 26, 2016, at 7:22 AM, Charles Rivard via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> That sounds really good.  Another idea is to use other sausages such as 
> Polish or smoked sausages.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: brenda mueller via Cookinginthedark
> Sent: Saturday, March 26, 2016 6:14 AM
> To: cooking in the dark
> Cc: brenda mueller
> Subject: [CnD] Wieners and Sour Kraut:
> 
> I would never freeze sour kraut, just keep it stored in the
> refrigerator in its bag.  After all, it's sour kraut.
> 
> If I were to cook sour kraut and wieners in the crockpot, I'd use
> one portion of meat to every two of kraut.  (for example one
> pound of wieners to two pounds of kraut.).
> 
> First drain the kraut; put half the kraut in the bottom of the
> crockpot.  Dice your wieners, and add them.  Next, cover with the
> rest of the kraut.  Add about a tablespoon of sugar and four to
> six ounces of water.  Now cook on high three to five hours.
> That's if you're serving it the same day.  I always cook my kraut
> the day before, let cool overnight, and reheat the next day. That
> way the meat and kraut flavors combine thoroughly.
> 
> 
> Brenda Mueller
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[CnD] Wieners and Sour Kraut:

[brenda mueller via Cookinginthedark]

I would never freeze sour kraut, just keep it stored in the 
refrigerator in its bag.  After all, it's sour kraut.


If I were to cook sour kraut and wieners in the crockpot, I'd use 
one portion of meat to every two of kraut.  (for example one 
pound of wieners to two pounds of kraut.).


First drain the kraut; put half the kraut in the bottom of the 
crockpot.  Dice your wieners, and add them.  Next, cover with the 
rest of the kraut.  Add about a tablespoon of sugar and four to 
six ounces of water.  Now cook on high three to five hours.  
That's if you're serving it the same day.  I always cook my kraut 
the day before, let cool overnight, and reheat the next day. That 
way the meat and kraut flavors combine thoroughly.



Brenda Mueller
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[CnD] Test:

[Brenda Mueller via Cookinginthedark]

I am just testing to see if I am getting what I should.  

Brenda Mueller 



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[CnD] A recipe:

[Brenda Mueller via Cookinginthedark]

Does anyone have a recipe for popcorn balls? Thanks in advance.  

Brenda Mueller 



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Re: [CnD] Baking potatoes

[Brenda Mueller via Cookinginthedark]

Well, now you can cook potatoes in the crockpot.  When I lived where I didn't 
have a stove, I often prepared meals with meat and potatoes in my crockpot.  
Before work I would set up my meat and potatoes in the crockpot, put on high 
for one hour, turn to low, and come back from work 8 hours later with dinner 
ready to eat.  I put the potato against one side, put a little water in the 
bottom, added my meat and did what I said above.  I did quite a bit of that in 
college, too.  
I often smelled up the dormitory with my soups, too.  

Brenda Mueller  



Sent from my iPhone

> On Mar 3, 2016, at 2:37 AM, Sandy via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> I heard you also can bake potatoes in the crockpot, but do not have the
> instructions. never did it; it would take too long. 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, March 02, 2016 9:41 PM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Baking potatoes
> 
> Putting potatoes in a microwave before they are baked makes no sense at all
> to me, but then I learned to cook long before I had a microwave.  With the
> exception of a couple things I use either my stove, oven, or crockpot.  
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
>> On Mar 2, 2016, at 10:17 PM, John Diakogeorgiou via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> 
>> 
>> I bake them in the microwave for a few minutes before I put them in the
> oven.
>> 
>> John Diakogeorgiou
>> 
>>> On Mar 2, 2016, at 8:49 PM, Susie Stageberg via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>>> 
>>> I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe
> that speeds things up. 
>>> 
>>> Susie
>>> 
>>> 
>>> -Original Message-
>>> From: ajackson212--- via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, March 02, 2016 5:33 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: ajackson...@att.net
>>> Subject: [CnD] Baking potatoes
>>> 
>>> Hi, Cindy,
>>> Baking potatoes in the oven is easy.  Scrub them well.  Set the oven to
> 500 (they need a very hot oven). degrees and bake them for about an hour.
> If you want to pierce them a couple of times with a fork, that's good, so
> they will vent.  
>>> I don't wrap them in foil because I like the skin crisp.
>>> Hope this helps.
>>> Alice
>>> 
>>> 
>>> ---
>>> This email has been checked for viruses by Avast antivirus software.
>>> https://www.avast.com/antivirus
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Re: [CnD] Baking potatoes

[Brenda Mueller via Cookinginthedark]

No, 500 is ridiculous.  Just punch holes in the potato with a fork, wrap it in 
foil and bake it at 375 or 400 at the highest for an hour.  There is nothing to 
be afraid of.  It will be cooked.  I know, because I bake potatoes a lot.  In 
any case raw potato isn't dangerous.  Heck as kids we would get a piece of raw 
potato when Mom was peeling them, add some salt and eat it up.  

Brenda Mueller 



Sent from my iPhone

> On Mar 3, 2016, at 1:35 AM, Kimsan via Cookinginthedark 
>  wrote:
> 
> 
> 500? Really? Wow. I should try that. I always get nervous hahaha when my oven 
> is past 400. I'm like, I'm going to fry!
> 
> -Original Message-
> From: ajackson212--- via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, March 2, 2016 3:33 PM
> To: cookinginthedark@acbradio.org
> Cc: ajackson...@att.net
> Subject: [CnD] Baking potatoes
> 
> Hi, Cindy,
> Baking potatoes in the oven is easy.  Scrub them well.  Set the oven to 500 
> (they need a very hot oven). degrees and bake them for about an hour.  If you 
> want to pierce them a couple of times with a fork, that's good, so they will 
> vent.  
> I don't wrap them in foil because I like the skin crisp.
> Hope this helps.
> Alice
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
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Re: [CnD] Scalloped Potatoes:

[Brenda Mueller via Cookinginthedark]

Yes, I would be very interested in that crockpot recipe for scalloped potatoes. 
 Thanks.  

Brenda Mueller 



Sent from my iPhone

> On Mar 2, 2016, at 11:23 PM, Nicole Massey via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> The original Rival crock pot cookbook, as well as every one I've encountered 
> since that, has a crock pot ham and scalloped potatoes recipe that's 
> excellent. If this is what you're looking for, I can send it. I've made it 
> several times.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, March 02, 2016 9:57 PM
> To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org>
> Cc: Brenda Mueller <bren...@smart2.net>
> Subject: [CnD] Scalloped Potatoes:
> 
> Does anyone have a recipe for scalloped potatoes? 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
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[CnD] Scalloped Potatoes:

[Brenda Mueller via Cookinginthedark]

Does anyone have a recipe for scalloped potatoes? 

Brenda Mueller 



Sent from my iPhone

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Re: [CnD] Baking potatoes

[Brenda Mueller via Cookinginthedark]

Putting potatoes in a microwave before they are baked makes no sense at all to 
me, but then I learned to cook long before I had a microwave.  With the 
exception of a couple things I use either my stove, oven, or crockpot.  

Brenda Mueller 



Sent from my iPhone

> On Mar 2, 2016, at 10:17 PM, John Diakogeorgiou via Cookinginthedark 
>  wrote:
> 
> 
> I bake them in the microwave for a few minutes before I put them in the oven.
> 
> John Diakogeorgiou
> 
>> On Mar 2, 2016, at 8:49 PM, Susie Stageberg via Cookinginthedark 
>>  wrote:
>> 
>> I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe that 
>> speeds things up. 
>> 
>> Susie
>> 
>> 
>> -Original Message-
>> From: ajackson212--- via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, March 02, 2016 5:33 PM
>> To: cookinginthedark@acbradio.org
>> Cc: ajackson...@att.net
>> Subject: [CnD] Baking potatoes
>> 
>> Hi, Cindy,
>> Baking potatoes in the oven is easy.  Scrub them well.  Set the oven to 500 
>> (they need a very hot oven). degrees and bake them for about an hour.  If 
>> you want to pierce them a couple of times with a fork, that's good, so they 
>> will vent.  
>> I don't wrap them in foil because I like the skin crisp.
>> Hope this helps.
>> Alice
>> 
>> 
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
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Re: [CnD] Question about baking potatoes

[Brenda Mueller via Cookinginthedark]

Sent from my iPhone

> On Mar 2, 2016, at 8:14 PM, janbrown via Cookinginthedark 
>  wrote:
> 
> 
> microwave for 6 minutes per spud.
> 
> On Mar 2, 2016, at 3:10 PM, 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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> http://acbradio.org/mailman/listinfo/cookinginthedark
> She wanted to bake potatoes in a conventional oven.  In my opinion they taste 
> better from a conventional oven.  

Brenda Mueller  


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Re: [CnD] Question about baking potatoes

[Brenda Mueller via Cookinginthedark]

First wash your potato in cold water. 
I sponge it dry with a paper towel.  
Punch a few holes in the potato with a fork.  

If desired coat with a little butter and wrap in foil. 

Bake at 375 for an hour.  

Brenda Mueller 



Sent from my iPhone

> On Mar 2, 2016, at 6:10 PM, 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] Test

[Brenda Mueller via Cookinginthedark]

Yes, it is working.  

Brenda Mueller 


Sent from my iPhone

> On Mar 1, 2016, at 5:26 PM, Victoria via Cookinginthedark 
>  wrote:
> 
> 
> 
> 
> Is this working? 
> 
> 
> 
> 
> 
> Victoria E Gilkerson
> 
> 
> 
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Re: [CnD] hot-dog season is here!!

[Brenda Mueller via Cookinginthedark]

Well, before you put that dough on wrap a slice of bacon around that wiener, 
fix the dough and bake it.  It's quite tasty.

Brenda Mueller



Sent from my iPhone

> On Mar 1, 2016, at 12:14 PM, Charles Rivard via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
>
> Not enough cheese in them.  Although what I have done is to cut a hotdog 
> partially through, from end to end, and inserted cheese in the crack, then 
> wrapped the hotdog in cheese, then wrapped that in a portion of biscuit 
> dough, being sure to pinch it sealed, then put them into a 350 degree oven 
> for 12 minutes.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Brenda Mueller via Cookinginthedark
> Sent: Tuesday, March 01, 2016 11:02 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] hot-dog season is here!!
>
> What? You guys are eating plain old hot dogs when there are cheddar wursts? 
> They are wieners with a touch of cheese that are right there in the same area 
> as the plain wieners.  You can fix them just like hot dogs, but they have 
> that touch of extra flavor.  Mom told me all about them a few years back, and 
> I haven't bought an ordinary wiener ever since.
>
> Give them a try!
>
> Brenda Mueller
>
>
> Sent from my iPhone
>
>> On Mar 1, 2016, at 11:18 AM, John Diakogeorgiou via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>>
>> I'm not Charles but also have a smoker which I absolutely love. The
>> one I have uses pellets. Some of them have buttons for the
>> temperature. The problem with these is that it is a bit harder to know
>> what temperature you are at. For example, when I plug mine in it
>> starts at 600dg. Then once you are ready to turn the temp down, you
>> keep pressing the button. It goes in 5dg increments. Others use a knob
>> which clicks when you turn it. These are easier for a blind person to
>> use because you can more easily set It with no visual help. If you buy
>> one of these make sure their is enough temperature choices. Treger
>> makes these. Happy smoking!
>>
>> On 3/1/16, Brian Oglesbee via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>> Charles. What is the outdoor smoker you use?  I have wanted one forever now
>>> but want to make sure I get one blind user friendly.
>>>
>>> Sent from my iPhone
>>>
>>>> On Feb 29, 2016, at 8:42 PM, Charles Rivard via Cookinginthedark
>>>> <cookinginthedark@acbradio.org> wrote:
>>>>
>>>> It’s the best time of the year again!!  Spring training, followed by the
>>>> Major League baseball season!!  And what is baseball season without
>>>> hotdogs??  So, with this in mind, as a blind cook, what is your method for
>>>> making the best tasting hotdogs?
>>>>
>>>> Mine is the outdoor electric meat smoker.  Just put the dogs on the racks,
>>>> the wood chunks or chips in the bottom, close it up, plug it in, and wait
>>>> for about 45 minutes to an hour.  Great for large crowds or for smoking
>>>> them and then freezing or storing in the fridge.
>>>>
>>>> If you think you're finished, you! really! are! finished!!
>>>> ___
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>>>> Cookinginthedark@acbradio.org
>>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>
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>
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>
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Re: [CnD] hot-dog season is here!!

[Brenda Mueller via Cookinginthedark]

What? You guys are eating plain old hot dogs when there are cheddar wursts? 
They are wieners with a touch of cheese that are right there in the same area 
as the plain wieners.  You can fix them just like hot dogs, but they have that 
touch of extra flavor.  Mom told me all about them a few years back, and I 
haven't bought an ordinary wiener ever since.

Give them a try!

Brenda Mueller


Sent from my iPhone

> On Mar 1, 2016, at 11:18 AM, John Diakogeorgiou via Cookinginthedark 
>  wrote:
>
>
> I'm not Charles but also have a smoker which I absolutely love. The
> one I have uses pellets. Some of them have buttons for the
> temperature. The problem with these is that it is a bit harder to know
> what temperature you are at. For example, when I plug mine in it
> starts at 600dg. Then once you are ready to turn the temp down, you
> keep pressing the button. It goes in 5dg increments. Others use a knob
> which clicks when you turn it. These are easier for a blind person to
> use because you can more easily set It with no visual help. If you buy
> one of these make sure their is enough temperature choices. Treger
> makes these. Happy smoking!
>
> On 3/1/16, Brian Oglesbee via Cookinginthedark
>  wrote:
>> Charles. What is the outdoor smoker you use?  I have wanted one forever now
>> but want to make sure I get one blind user friendly.
>>
>> Sent from my iPhone
>>
>>> On Feb 29, 2016, at 8:42 PM, Charles Rivard via Cookinginthedark
>>>  wrote:
>>>
>>> It’s the best time of the year again!!  Spring training, followed by the
>>> Major League baseball season!!  And what is baseball season without
>>> hotdogs??  So, with this in mind, as a blind cook, what is your method for
>>> making the best tasting hotdogs?
>>>
>>> Mine is the outdoor electric meat smoker.  Just put the dogs on the racks,
>>> the wood chunks or chips in the bottom, close it up, plug it in, and wait
>>> for about 45 minutes to an hour.  Great for large crowds or for smoking
>>> them and then freezing or storing in the fridge.
>>>
>>> If you think you're finished, you! really! are! finished!!
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>
>

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[CnD] Sausage links:

[Brenda Mueller via Cookinginthedark]

1.   Buy the raw sausage links from the fresh meat section, not the frozen 
links.

2.   Lay links out side by side in a frying pan.  

3.   Use just enough water to cover them.  

4.   Turn heat on low, and allow the links to come to a boil.  

5.  Let the water boil away until they start to fry.  You will know from the 
sound.  Use a fork to roll them back and forth for about a minute, if even 
that, and remove the sausages. 

The boiling cooks them, and the frying browns them.  The boiling will take some 
minutes, but stay nearby, and listen to the sound.  



If you buy the precooked frozen links, lay flat side by side on a paper towel, 
wrap, and microwave on a plate.  I allow 30 seconds per link.  



Sent from my iPhone
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Re: [CnD] Fried egg sandwiches:

[Brenda Mueller via Cookinginthedark]

Yes, I use two eggs on one sandwich.  

Brenda Mueller



Sent from my iPhone

> On Feb 3, 2016, at 6:34 AM, Kerry Friddell <zero_hero...@sbcglobal.net> wrote:
> 
> The way you describe this, you use two eggs for one sandwich. Is that right? 
> Kerry
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, February 02, 2016 9:19 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Fried egg sandwiches:
> 
> I make fried egg sandwiches all the time.  
> 
> Place two slices of bread side by side on a plate, and butter them.  
> Melt butter in a pan as you normally would for fried eggs, and crack two eggs 
> into it.  
> Cover the pan with a lid, and cook on low for two minutes.  
> 
> Put your eggs on the bread, and salt and pepper to taste.  
> Put your sandwich together.  
> No flipping is necessary because of the lid.  That's all there is to it.  
> Brenda Mueller 
> 
> 
> Sent from my iPhone
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Re: [CnD] Fried egg sandwiches:

[brenda mueller via Cookinginthedark]

My yokes turn out solid.  I don't start timing until the lid is 
on and the sizzle starts.


Brenda Mueller



- Original Message -
From: Teresa Mullen <teresamulle...@gmail.com
To: "<cookinginthedark@acbradio.org>" 
<cookinginthedark@acbradio.org>,Brenda Mueller 
<bren...@smart2.net

Date sent: Tue, 2 Feb 2016 13:28:37 -0500
Subject: Re: [CnD] Fried egg sandwiches:


I forgot to ask when you cook the eggs in this method, does it 
really cook because I am not a big fan of the slimy egg stuff! 
LOL



Teresa MullenSent from my iPhone


On Feb 2, 2016, at 10:18 AM, Brenda Mueller via Cookinginthedark 

<cookinginthedark@acbradio.org> wrote:


I make fried egg sandwiches all the time.


Place two slices of bread side by side on a plate, and butter 

them.
Melt butter in a pan as you normally would for fried eggs, and 

crack two eggs into it.

Cover the pan with a lid, and cook on low for two minutes.



Put your eggs on the bread, and salt and pepper to taste.
Put your sandwich together.
No flipping is necessary because of the lid.  That's all there 

is to it.

Brenda Mueller




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[CnD] Fried egg sandwiches:

[Brenda Mueller via Cookinginthedark]

I make fried egg sandwiches all the time.  

Place two slices of bread side by side on a plate, and butter them.  
Melt butter in a pan as you normally would for fried eggs, and crack two eggs 
into it.  
Cover the pan with a lid, and cook on low for two minutes.  

Put your eggs on the bread, and salt and pepper to taste.  
Put your sandwich together.  
No flipping is necessary because of the lid.  That's all there is to it.  
Brenda Mueller 


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Re: [CnD] Looking for some accessible appliances

[Brenda Mueller via Cookinginthedark]

Based on what the post said it is a private kitchen, not commercial.  

Brenda Mueller 


Sent from my iPhone

> On Jan 16, 2016, at 10:28 PM, Blaine Deutscher via Cookinginthedark 
>  wrote:
> 
> Are you talking a commercial industrial kitchen, or your personal home? That 
> makes a huge difference on the brand of appliances you get.
> 
> Sent from my iPhone
> 
>> On Jan 16, 2016, at 6:34 PM, Charles Rivard via Cookinginthedark 
>>  wrote:
>> 
>> One thought:  Not all appliances have to be modified to be accessible.  For 
>> example, my crock pot only has one knob.  Each setting has a positive stop. 
>> Off, Low, Medium, and High.  Just put the stuff in, put the lid on, plug it 
>> in, forget it for a while.  Plus, there is no extra charge for modification, 
>> which we usually pay through the nose to get.  HTH.
>> 
>> ---
>> Be positive!  When it comes to being defeated, if you think you're finished, 
>> you! really! are! finished!
>> - Original Message - From: "Doug Lawlor via Cookinginthedark" 
>> 
>> To: 
>> Sent: Saturday, January 16, 2016 7:06 PM
>> Subject: [CnD] Looking for some accessible appliances
>> 
>> 
>>> Hi all,
>>> 
>>> I am looking for the following appliances.
>>> 
>>> Crock pot
>>> toaster oven
>>> portable induction cook top
>>> coffee maker
>>> 
>>> I am moving soon and will need some appliances to get a small kitchen going.
>>> 
>>> Thanks,
>>> 
>>> Doug
>>> 
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Re: [CnD] Egg rolls

[brenda mueller via Cookinginthedark]

I think some estimates of the frying times might be needed here;
saying to fry until golden brown is not enough.  In addition,
should one use low, high, or medium heat?

Those are my thoughts about this recipe.  Is there anyone here
who makes egg rolls who can give us some guidance? Thank you.

Brenda Mueller



- Original Message -
From: Nicole Massey via Cookinginthedark

, 'Teresa Mullen'

Re: [CnD] OT; happy labor day

[brenda mueller via Cookinginthedark]

Yeah, you can make bacon in the oven in a baking pan, but I don't 
know why you'd put foil in the pan.


Brenda Mueller



- Original Message -
From: Becky McCullough via Cookinginthedark 

, Steve Stewart 

Re: [CnD] shake 'n bake question

[brenda mueller via Cookinginthedark]

No, just lay the pieces out flat instead of stacking them.  
You're using a conventional oven not a microwave.


Brenda Mueller



- Original Message -
From: Charles Rivard via Cookinginthedark 

cookinginthedark@acbradio.org

To: cooking in the dark list Cookinginthedark@acbradio.org
Date sent: Tue, 21 Jul 2015 22:28:34 +
Subject: [CnD] shake 'n bake question


Concerning the timing.  The directions state to cook the chicken 
in a preheated 350 degree oven for one hour and 30 minutes.  I'm 
making a double batch, 16 chicken drumsticks.  Should the cooking 
time be increased?  If so, any recommendations are appreciated.  
Thanks in advance.



---
Be positive!  When it comes to being defeated, if you think 

you're finished, you! really! are! finished!

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Re: [CnD] Test

[brenda mueller via Cookinginthedark]

Oh, I think things have just been quiet lately.  We seem to go 
through cycles.


Brenda Mueller



- Original Message -
From: Debbra Piening via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Date sent: Wed, 10 Jun 2015 14:11:54 +
Subject: [CnD] Test


Just testing to see if we're still up and running.  Hopefully the 

list is

just quiet.



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Re: [CnD] Email settings test - Re: Test

[brenda mueller via Cookinginthedark]

Yes, Charles,

Your email is getting through.

Brenda Mueller



- Original Message -
From: Charles Rivard via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, Debbra Piening 

debbra.pien...@att.net

Date sent: Wed, 10 Jun 2015 15:49:24 +
Subject: [CnD] Email settings test - Re:  Test


We're still up and running.  Speaking of tests, I've had to 

rework my Email
settings because my ISP has changed platforms.  Could someone 

reply to this

to see if I've got them right?  Thanks much.



---
Be positive!  When it comes to being defeated, if you think 

you're finished,

you! really! are! finished!
- Original Message -
From: Debbra Piening via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Wednesday, June 10, 2015 9:11 AM
Subject: [CnD] Test



Just testing to see if we're still up and running.  Hopefully 

the list is

just quiet.



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-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2015.0.5961 / Virus Database: 4355/9987 - Release Date: 

06/10/15



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[CnD] Graham Cracker Cream Pie:

[brenda mueller via Cookinginthedark]

Well, I'm going to look for that graham cracker cream pie recipe, 
that my mother must have used when she was alive.  It was no 
icebox cake.  It had a buttered graham cracker crust on the 
bottom, and cream; the whole thing was topped with meringue and 
served at room temperature or warmer.  I haven't had that for 
years, but if I find out how Mom made, it, I'll post the recipe.


Brenda Mueller
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Re: [CnD] Recipe Request

[brenda mueller via Cookinginthedark]

Ask for a recipe of graham cracker cream pie.  I think that's the 
closest thing.


Brenda Mueller



- Original Message -
From: Nancy and Gary via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org 

cookinginthedark@acbradio.org

Date sent: Mon, 01 Jun 2015 23:45:13 +
Subject: [CnD] Recipe Request



Hi,
Today a group of us from our church went and ate at this barbecue 
place. For dessert I got this graham cracker pudding which was 
vanilla and chocolate pudding and graham crackers and I'm not 
sure what else was in it. Does anyone have a recipe that might 
sound like what I'm describing? It was so yummy.

Thanks.
Nancy Williams



Sent from my iPhone
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Re: [CnD] Question and recipe for leg of lamb

[brenda mueller via Cookinginthedark]

As a totally blind person, I don't mind those cooking terms.  One
learns with experience to judge in other ways, by smell, texture,
etc.  Let's not avoid common terms in cooking.  A person can
always ad to his explanation of a recipe.

Brenda Mueller



- Original Message -
From: john mcconnell via Cookinginthedark

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Date sent: Sun, 24 May 2015 16:36:21 +
Subject: [CnD] Question and recipe for leg of lamb



Hello List:



Pardon my ignorance, but when a recipe calls for a clove of

garlic, does it

call for the little thing that looks like a seed, or does it call

for the

whole garlic?



I prepared a leg of lamb as follows:



3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped,

½ cup of

water.



Take the netting off of the leg of lamb, rub it with a little

pepper, and if

so desired some garlic powder.



Put it into a crockpot, and then the vegetables on the top of it.



Pour the water on the side, and not onto the meat and vegetables.



Put the crockpot on high for 4-6 hours, or low for 10-12 hours.



I couldn’t find a recipe in any cookbook, that coordinated whit

what we

have, so I thought outside of the box.



The lamb came out really yummy!



If anyone has any different lamb recipes, please share them.



Last note: When putting recipes into the list, remember, that

some of are

totally blind, and cannot tell when something is golden brown, or

there is

not pink in it, either meat, or something else. Just a friendly

reminder.


Thanks for reading, and hoe you like this recipe.



Regards,





John and Carol McConnell





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Re: [CnD] tips on cutting pizza

[brenda mueller via Cookinginthedark]

I used to cut it before I baked it while it was cool and 
manageable.  Then I'd push everything close together and bake it; 
it worked for me.

Brenda Mueller



- Original Message -
From: John Diakogeorgiou via Cookinginthedark 

cookinginthedark@acbradio.org
To: [cookinginthedark@acbradio.org] 
cookinginthedark@acbradio.org, Nicole Massey 
ny...@gypsyheir.com

Date sent: Tue, 21 Apr 2015 01:39:54 +
Subject: Re: [CnD] tips on cutting pizza



I think that a good pizza cutter will work even better.



John Diakogeorgiou


On Apr 20, 2015, at 5:50 PM, Nicole Massey via Cookinginthedark 

cookinginthedark@acbradio.org wrote:

Rocker knives are the best way to do it, as you do a cut in a 
single action, but if you're cutting with a roller knife then cut 
towards you instead of away, turning the pizza  so each cut is 
directly toward you. It won't be perfect, but it's a lot closer, 
and of course take your time cutting. I also have octagonal 
plates, so it makes cutting easier as I have reference points



-Original Message-
From: Holly Anderson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 20, 2015 4:15 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] tips on cutting pizza


Hi all. Does anyone have any tips on the best way for a totally 

blind d
person to cut pizza?  I am really bad at it.  I have pizza 

cutters, so
any tips either with or without pizza cutter will be great.  

Thanks. :)

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[CnD] If you're ordering cooking equipmet, etc.

[brenda mueller via Cookinginthedark]

If you use UPS to order your cooking equipment, there's an 
agreement with your local postoffice.  The person may try to put 
it in your mailbox. In my case, that's a couple of blocks away.   
I've been trying to get a coffee shipment from Gevalia for days.
I'd recommend that we switch to FEDEX, so that our orders come to 
our doors.  When I've paid for delivery, I expect that delivery 
to come to my door.


What if the box of your shipment doesn't fit in your mailbox? 
Well, it goes back to the postoffice.



Enjoy paying cab fare or bus fare to get your order, for us blind 
people.  In my case, that could be as much as $16.00.



Brenda Mueller

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Re: [CnD] Schwan's app

[brenda mueller via Cookinginthedark]

Accessability is no longer a Schwans' priority, or so it seems. 
When I first started ordering from Schwans, braille product 
catalogs and a product book with braille instructions was 
available. There were even cassettes.  All that ended early this 
year.  Apparently not enough of the blind community cared enough 
to object. You deal with instructions on Schwans' food the same 
way you deal with any other product's instructions; get someone 
to read them to you, use an optacon if you can, or call the 
schwans toll free number and check with a representative for 
cooking instructions.  I've called for instructions before. Of 
course, there's just plain common sense, experimentation, and 
experience.  I don't mess with any of Schwans' online stuff.  I 
call my order in the day before my delivery day. Naturally, I 
have a time  window for delivery set up, so that I'm there for my 
delivery.


Brenda Mueller




- Original Message -
From: sayegh.mary--- via Cookinginthedark 

cookinginthedark@acbradio.org
To: [cookinginthedark@acbradio.org] 

cookinginthedark@acbradio.org

Date sent: Wed, 18 Feb 2015 00:11:57 +
Subject: [CnD] Schwan's app


I just downloaded the app for swans and I find it to be very 
inaccessible. How do you guys use the app? Also, how do you read 
the instructions on the items that you order?

Mary



Sent from my iPhone
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Re: [CnD] Baked apples?

[brenda mueller via Cookinginthedark]

Well, I think baked things always taste better out of the oven; 
to me microwaves are for reheating baked things.  Anyway, if I 
use the oven, it will smell up the house with all that good 
baking smell, something I like.


Brenda Mueller



- Original Message -
From: Paula and James Muysenberg via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, Regina Marie 

reginamariemu...@gmail.com

Date sent: Tue, 17 Feb 2015 12:34:35 +
Subject: Re: [CnD] Baked apples?


You can do them in the microwave, but I'm wondering if they 

taste

better in the oven?



On 2/16/2015 11:33 PM, Regina Marie via Cookinginthedark wrote:
Core apples and cut them in half. Put a little butter or 
margarine in each half and spread with a knife. Sprikle with 
cinnamon and brown sugar that you have mixed together in a small 
dish.  Place on cookie sheet or baking stone buttered side up. 
Bake at 350 for 25-30 MN



*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com






-Original Message-
From: Abby Vincent via Cookinginthedark 

[mailto:cookinginthedark@acbradio.org]

Sent: Monday, February 16, 2015 8:30 PM
To: cookinginthedark@acbradio.org; 'brenda mueller'
Subject: Re: [CnD] Baked apples?


Weight Watchers says to core the apple and fill the whole with 
the diet soda of your choice.   Bake at 350 for about a half 
hour.  It depends on the size of the apple and how soft you want 
it.  Much of the soda gets absorbed into the apple, so it doesn't 
matter if you lose some when you take the apple off of the pan.

Abby



-Original Message-
From: brenda mueller via Cookinginthedark 

[mailto:cookinginthedark@acbradio.org]

Sent: Monday, February 16, 2015 7:55 PM
To: cooking in the dark
Subject: [CnD] Baked apples?


Years ago I was somewhere that served baked apples.  I suppose 
if I were to try it, I'd cut an opening in the center of the 
apple that wouldn't go all the way through and add some sugar, no 
make that brown sugar, a touch of cinnamon, maybe, and perhaps 
just a touch of butter.  That's just a notion, though.  I'm not 
sure how long one would bake it.  A baked apple would make a good 
breakfast or maybe even a dessert, I should think.



Does anyone bake apples? If so, how do you do yours?
Brenda Mueller




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Re: [CnD] question about making hamburgers

[brenda mueller via Cookinginthedark]

Now as for me, I like a hamburger to be made of good juicy 
hamburger.  I certainly wouldn't put all that stuff in a 
hamburger.  I'd rather have a little bit of something good than a 
lot of whatever.
I usually get a pound of ground meat and get four or five 
hamburgers out of it.  I make my hamburger balls, put one on a 
plate, stack another plate on top, and press down to get the 
thickness I want. the patty comes out even that way. I wrap the 
patties I'm going to store individually in foil.  I label a 
zip-lock large enough to hold the batch, label the bag, put the 
patties I want to be stored inside, and freeze them.  Putting one 
frozzen patty in the refrigerator the night before will have it 
thawed in plenty of time to use it the next day.


Now once I knew a blind couple that owned a farm; they had some 
cows and pigs among other things.  One day the lady gave me some 
steaks and hamburger from a freshly killed cow.  That meat had 
never been frozzen.  Those were the best hamburgers and steaks 
that I ever ate; freshly butchered and cooked right away!I 
sure like my hamburgers and cheese burgers almost as much as my 
coffee! (grin.).



Brenda Mueller



- Original Message -
From: Regina Marie via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, 
williams4...@bellsouth.net, 'Lovette Yewchan' 
lyewc...@telus.net

Date sent: Mon, 16 Feb 2015 23:04:37 +
Subject: Re: [CnD] question about making hamburgers


I would do Italian bread crumbs or cracker meal instead of 

oatmeal.



-Original Message-
From: williams4895--- via Cookinginthedark 

[mailto:cookinginthedark@acbradio.org]

Sent: Monday, February 16, 2015 10:52 AM
To: [cookinginthedark@acbradio.org]; Lovette Yewchan
Subject: Re: [CnD] question about making hamburgers



Yes it would be fine to freeze it that way



Sent from my iPhone


On Feb 16, 2015, at 1:36 PM, Lovette Yewchan via 

Cookinginthedark cookinginthedark@acbradio.org wrote:


Hi there.
Does anyone know if it is safe to make patties and freeze them 

raw with onions egg and oatmeal?

Is this safe?
thanks.
Lovette



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[CnD] Baked apples?

[brenda mueller via Cookinginthedark]

Years ago I was somewhere that served baked apples.  I suppose if 
I were to try it, I'd cut an opening in the center of the apple 
that wouldn't go all the way through and add some sugar, no make 
that brown sugar, a touch of cinnamon, maybe, and perhaps just a 
touch of butter.  That's just a notion, though.  I'm not sure how 
long one would bake it.  A baked apple would make a good 
breakfast or maybe even a dessert, I should think.


Does anyone bake apples? If so, how do you do yours?
Brenda Mueller


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Re: [CnD] Dove Chocolate Wear House Sale

[brenda mueller via Cookinginthedark]

I think that advertisement doesn't belong here; this is a recipe
forum.

Brenda Mueller



- Original Message -
From: Sugar via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, 'Sugar'

sugarsy...@sbcglobal.net

Date sent: Tue, 17 Feb 2015 02:56:31 +
Subject: Re: [CnD] Dove Chocolate Wear House Sale



Sorry, I wasn't sure from tthis came from, because my jaws was

goofing up.

Thanks
sugar



Spirit lead me where my trust is without borders, Let me walk

upon the waters

Wherever You would call me. Take me deeper than my feet could

ever wander

And my faith will be made stronger in the presence of my

Savior.”

~So blessed,Sugar




-Original Message-
From: Sugar via Cookinginthedark

[mailto:cookinginthedark@acbradio.org]

Sent: Monday, February 16, 2015 6:54 PM
To: cookinginthedark@acbradio.org; princessre...@optonline.net;

nore...@dovechocolatediscoveries.com

Subject: Re: [CnD] Dove Chocolate Wear House Sale



Wha?



Spirit lead me where my trust is without borders, Let me walk

upon the waters Wherever You would call me. Take me deeper than
my feet could ever wander And my faith will be made stronger in
the presence of my Savior.”

~So blessed,Sugar




-Original Message-
From: noreply--- via Cookinginthedark

[mailto:cookinginthedark@acbradio.org]

Sent: Monday, February 16, 2015 6:22 PM
To: fabian...@samobile.net; franc...@samobile.net;

janbr...@samobile.net; mama-g...@samobile.net;
sharonk...@samobile.net; annagala...@sasktel.net;
charyo...@sasktel.net; bigdaddylo...@sbcglobal.net;
sugarsy...@sbcglobal.net; zero_hero...@sbcglobal.net

Subject: [CnD] Dove Chocolate Wear House Sale



Dear cookinginthedark@acbradio.org,



Get great deals on Dove Chocolate Discoveries favorites in our

February Warehouse Sale! Deals are while supplies last ONLY so
give me a call today or shop online now!


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CHEF-SERIES WHITE 15.00 10.00 5..00  3121D TRUFFLE FUDGE POP
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DOVE CHOCOLATE DISCOVERIES , Independent Chocolatier

princessre...@optonline.net | www.mydcdsite.com/ChristinaBrino

Forward this email to a friend -or- Remove your name

from my list

Offer good February 16   23, 2015. You are receiving this email

because you are currently subscribed to the mailing list of DOVE
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Re: [CnD] Off topic: is there a list for independent living skills?

[brenda mueller via Cookinginthedark]

Hi, there,

I don't know of such a list, but at least you have several blind 
people to ask about living skills and such.  I'm a blind defense 
worker whose about to retire.  I own a house and a little bit of 
land.  If I can answer your questions about how to get around and 
all that, please let me know.


We need to know what conditions you're living in.  Can you tell 
us?My appologies to the owner of this forum, but helping someone 
out is more important. Hopefully, the person will just post to us 
and not bother your forum anymore.  I took the liberty of 
forwarding your message to someone I think can help.






Brenda Mueller




- Original Message -
From: Parham Doustdar via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Date sent: Thu, 12 Feb 2015 11:32:13 +
Subject: [CnD] Off topic: is there a list for independent living 

skills?


Hi all,


I live in Iran, where unfortunately, we don't really have good 

blind
roll models who I could ask about living skills. I was wondering 

if
there's a list for independent living skills, just like what this 

list

is for cooking.



Thanks!
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Re: [CnD] Filling and Labeling Freezer Bags

[brenda mueller via Cookinginthedark]

What I do is buy heavy duty freezer bags.  I use a slate and 
stylus and just braille the bag.


I put the food in there, seal it, and there you go.

Brenda Mueller



- Original Message -
From: Paula and James Muysenberg via 

Cookinginthedarkcookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, Regina Marie 

reginamariemu...@gmail.com

Date sent: Sun, 08 Feb 2015 16:31:29 -0600
Subject: [CnD] Filling and Labeling Freezer Bags


Does anyone have tips for transfering leftovers to 

ziplock-type
bags for freezing? I usually ask my husband to do it for me, 

because I

get food all over the bags.


Also, is there a way to label the bags with something that 

won't
come off in the freezer? I tried brailling some file folder 

labels, but
they are falling off, as items get pushed around in the freezer. 

I have
a Pen Friend, and the stickers adhere well. They are expensive, 

though,
so I'm hesitant to use them for leftovers, where I will be 

throwing away

the bag after only one use.
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Re: [CnD] spaghetti questions

[brenda mueller via Cookinginthedark]

Look, guys,

You don't need all this fancy stuff.  You just bring the water to 
a boil, drop the broken up spaghetti in the pan, and test it with 
a fork.  Now while you're waiting, get out your strainer. When 
the spaghetti is the right consistency, put it in your strainer, 
How do you know when it's right? You catch a spaghetti with a 
fork and taste it, of course.  and go from there.  It shouldn't 
take much more than five minutes or so for cooking. Pasta pot? 
give me a break.  I haven't waisted my time buying one.

Brenda Mueller



- Original Message -
From: Paula and James Muysenberg via 

Cookinginthedarkcookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, Nicole Massey 

ny...@gypsyheir.com

Date sent: Thu, 22 Jan 2015 09:43:18 -0600
Subject: Re: [CnD] spaghetti questions



Hi, all,


My name is Paula. I just joined yesterday, and am looking 

forward
to learning from everyone. I've already gleaned some great tips 

on
cooking spaghetti from y'all, even though I've been preparing it 

for years.

I want to mention to Leslie, that if you have difficulty 

cutting up
cooked spaghetti, as I do, you can break up the pasta before you 

cook
it. I get a few spaghetti noodles in my hands, hold them over a 

bowl or
plate, and break them into two or three pieces. You can do this 

while
your water is heating. It doesn't take long, even if you're 

making a lot

of pasta, because you can break up severl at once.



Paula



On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote:
I was told by the ex-boyfriend of a friend of mine, who was 
wrong in just about everything else, that to measure spaghetti in 
terms of number of people you grab a bunch of spaghetti  in your 
dominant hand, with your thumb and index finger circling the 
pasta. If the ring  puts your fingernail at the first joint of 
your thumb that's pasta for one, the second joint is pasta for 
two, and the end of your thumb is pasta for three. I've found 
this works well. Some may say that this varies depending on how 
big your hands are, but the assumption is that the smaller the 
hands the smaller the appetite, so you may want to vary it a bit, 
deciding if you want a loose or tight hold on the pasta.
The pasta pot uses less water than you think it does, so trend 
your water level down a bit. Don't put oil in the water, as it'll 
prevent the sauce from sticking to your pasta, and don't salt the 
water until it's boiling or it'll take longer to reach a boil.
Sauce is a matter of preference, and it depends on if you want 
the spaghetti drenched in sauce or if it's just a flavoring 
element, and also on how much other stuff you choose to put in 
it, like chopped up vegetables. I find that three or three and a 
half minutes in the microwave is often enough to heat sauce, so 
unless you're going for presentation you can heat it in the bowls 
you're going to serve in.

And of course, YMMV, as in all things cooking.



-Original Message-
From: Cookinginthedark 

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

On Behalf Of Holly Anderson via Cookinginthedark
Sent: Thursday, January 22, 2015 8:49 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] spaghetti questions


Hi all.  Today I’m going to attempt something I’ve never 

done before,
spaghetti. I know its kind of sad. I’m making spaghetti for 2 

people.
I have a spaghetti cooker, it has a section with holes inside a 

pot
that the spaghetti goes in.  So when I lift the section with the 

holes
out of the pot the water will drain from the spaghetti.  My 

questions

are:
1. How long do I cook he noodles?
2. This one is probably depending on how much we eat. but I’m 

not sure

how much to make for 2 people.
3. I have a jar of meat sauce, do I just put it in a pot not he 

stove
and simmer, how long do I cook the sauce, and how much sauce for 

2

people.


I know these questions seem basic, but I’m new to all this.  

And it
might just be a trial and error type thing, but I’m kind of 

nervous.

Any help would be really appreciated.



Thanks.
Holly
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Re: [CnD] popcornpopper

[brenda mueller via Cookinginthedark]

Well, what I'm wondering is why, if this was a product for blind 
users, why weren't there brailled or taped instructions included?

Brenda Mueller




- Original Message -
From: Betty Emmons via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org,Kimsan 

kimsans...@gmail.com

Date sent: Tue, 30 Sep 2014 14:27:20 -0500
Subject: Re: [CnD] popcornpopper


   several years ago I bought a microwave popcorn popper from 

blind
micemart. this was before the megamall. I am wondering if any one 

knows how

to use.
Betty Emmons
- Original Message -
From: Kimsan via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net
Sent: Tuesday, September 30, 2014 11:50 AM
Subject: Re: [CnD] Infrarede oven




How big is it.


Success is the result of perfection, hard work, learning from 

failure,

loyalty and persistence. Colin Powell




-Original Message-
From: Cookinginthedark 

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

Behalf Of RJ via Cookinginthedark
Sent: Tuesday, September 30, 2014 8:22 AM
To: citd
Subject: [CnD] Infrarede oven


Been looking for a oven with infrared. Couldn't see the prices 

on them,

but
did find a close out on Amazon for $40 for the same oven most 

wanted $85

to
$109 for the same unit. With shipping the cost was $52.95. Once 

my wife
sees  it she will either love me, or take my computer away. The 

unit is a

infrachef oven.
RJ



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[CnD] I think we found my mom's bread pudding:

[brenda mueller via Cookinginthedark]

I promised to post what I found out, so here goes:


Here is a bread pudding recipe that I found. Have a good evening!  
Eric






2   cups milk

1/4   cup butter or margarine

2   eggs, slightly beaten

1 Tsp vanilla


1/2   cup sugar

1   teaspoon ground cinnamon or nutmeg

1/4   teaspoon salt

6   cups soft bread cubes (about 6 slices bread) (she cut those 
cubes, I'm sure.). Brenda







Directions



1 Heat oven to 350ºF.
2In 2-quart saucepan, heat milk and butter over medium
heat until butter is melted and milk is hot.

In large bowl, mix eggs, vanilla,  sugar, cinnamon and salt. 
Stir in bread cubes. Stir in milk mixture. Pour into ungreased 
deep round pan.


3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch 
from edge

comes out clean.




Brenda Mueller
P.s.   I'm going to try some of those other recipes, too.  
Thanks!


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Re: [CnD] Kraft Easy Mac!

[brenda mueller via Cookinginthedark]

...@acbradio.org] On Behalf Of 

brenda

mueller via Cookinginthedark
Sent: Tuesday, September 09, 2014 5:48 PM
To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com
Subject: Re: [CnD] macaroni and cheese without the stovetop?



Hey, Friends,


There are other options for macaroni and cheese.  Let's explore 

a
few of them.  There's a frozzen macaroni and cheese dinner that 

is

made by Stoffer's, I think.  It's in the freezer section of many
super

markets.
There are Microwave cooking instructions on the box.  In 

addition,
I've come across these cups of Macaroni and cheese.  One removes 

the

top, takes out the macaroni cheese package, and simply adds cold
water just below the rased line inside.  because there's 

powdered
milk in there. I think it's a Kraft product.  Microwave just 

under 4

minutes. I think  210 seconds might work best.  You'll have to
experiment with your microwave, or just get someone to read you 

the
instructions on the packaged cup.  It's just a bit for one 

person.
Stir the macaronis, add the cheese from the paket, and add 

whatever

you want, after that, a bit of butter or salt, maybe? Stir
thoroughly with a fork after whatever little bit you ad. The 

cups

don't

have to stay in the refrigerator; they can be stored on a shelf.

They're handy, anyway.  There are other suggestions ahead if you
hadn't downloaded them yet.
I'd save the boxes for bigger dinners, although there might be
microwave instructions on those boxes, too.  Check.  Hope this 

helps.


Brenda Mueller
.



- Original Message -
From: sayegh.mary--- via Cookinginthedark

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
cookinginthedark@acbradio.org,Charles Rivard 

wee1s...@fidnet.com

Date sent: Sun, 7 Sep 2014 10:46:40 -0600
Subject: Re: [CnD] macaroni and cheese without the stovetop?



My suggestion, make homemade Mac and cheese if u want to cook

using those methods. If you want craft, do it in the microwave.



Sent from my iPhone



On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark

cookinginthedark@acbradio.org wrote:



The subject line is what I want to do.  Using a crock pot or the
conventional oven, but not the stove top, I want to prepare 2 

boxes

of Kraft Macaroni and Cheese. Any suggestions?  Thanks.



---
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you're finished, you! really! are! finished!

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[CnD] A Recipe for Bread Pudding

[brenda mueller via Cookinginthedark]

Hi!

May I make a request for a recipe? When I was a kid, Mom used to 
serve the best bread pudding.  She served it hot for dessert on 
Sunday dinner.  I think it had plenty of bread, probably vanila 
and sugar, too.  I'd like some suggestions for bread pudding 
recipes.  I'm not sure if Mom just made up the recipe or if it's 
in one of her cookbooks.  Eric has those books.  If he finds the 
recipe, I'll post it in Cooking in the Dark, in case anyone is 
interested.  I'm interested in suggestions from this forum, too.
Thanks in advance.  I just happen to be hungry for a good taste 
of that old-fashioned bread pudding.


Brenda Mueller
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Re: [CnD] Sweet and sour sauce without pineapple?

[brenda mueller via Cookinginthedark]

I once ate in a chinese restaurant where I suspected that those 
owners used sweet pickles.

You'll have to work out the rest.

Brenda Mueller



- Original Message -
From: Alex Hall via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org 

cookinginthedark@acbradio.org

Date sent: Tue, 16 Sep 2014 00:21:40 -0400
Subject: [CnD] Sweet and sour sauce without pineapple?



Hi all,
I'd like to find a sweet and sour sauce recipe that doesn't 
include pineapple, yet is still slightly on the sweeter side and 
is not too strong. I know everyone's thoughts on what constitutes 
too sour, or sweet, or strong, or bland are different, but the 
key here is to have it not be bitey at all and have it not use 
pineapple. Any ideas?

--
Have a great day,
Alex Hall
mehg...@icloud.com



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Re: [CnD] totally frustrated with responses - Re: macaroni and cheesewithout the stovetop?

[brenda mueller via Cookinginthedark]

Well, we were trying to help.  Maybe if you bring that crockpot 
to a boil, you can just cook your macaroni in there.  Then you'll 
have to drain.  You'll have to test the macaronis with a fork to 
see if it's done.  Maybe the macaronis will cook in about four or 
five minutes.  You'll see, I'm sure.

Let us know what you find out.

Brenda Mueller



- Original Message -
From: Charles Rivard via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org,Sandy 

sugar1...@earthlink.net

Date sent: Tue, 9 Sep 2014 21:40:20 -0500
Subject: [CnD] totally frustrated with responses - Re: macaroni 

and cheesewithout the stovetop?

The boxed macaroni and cheese is a heck of a lot less expensive 

than any
frozen macaroni and cheese.  I already have them  This is why I 

asked for
thoughts on, specifically, how to fix it with, notice?? the 

conventional
oven, or the crock pot.  No microwaving and no stove top.  Yet, 

people
suggest the very methods I asked to not suggest.  I suppose there 

is no
answer, in which case, the subject line should be changed in the 

future,
unless someone knows of answers to what I very specifically asked 

for.

Thanks.



---
Be positive!  When it comes to being defeated, if you think 

you're finished,

you! really! are! finished!
- Original Message -
From: Sandy via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Lenore Koszalinski'
emerald-l...@verizon.net
Sent: Tuesday, September 09, 2014 9:28 PM
Subject: Re: [CnD] macaroni and cheese without the stovetop?



I love the Stouffer's; Schwans is a tad more pricey and also is 

good.



Courage is fear that has said its prayers!
-Original Message-
From: Cookinginthedark 

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

Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Tuesday, September 09, 2014 6:49 PM
To: cookinginthedark@acbradio.org; 'brenda mueller'
Subject: Re: [CnD] macaroni and cheese without the stovetop?



Stovers is just grate it tast whole made. Lenore



-Original Message-
From: Cookinginthedark 

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

Behalf Of brenda mueller via Cookinginthedark
Sent: Tuesday, September 09, 2014 5:48 PM
To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com
Subject: Re: [CnD] macaroni and cheese without the stovetop?



Hey, Friends,


There are other options for macaroni and cheese.  Let's explore 

a few of
them.  There's a frozzen macaroni and cheese dinner that is made 

by
Stoffer's, I think.  It's in the freezer section of many super 

markets.
There are Microwave cooking instructions on the box.  In 

addition, I've

come
across these cups of Macaroni and cheese.  One removes the top, 

takes out
the macaroni cheese package, and simply adds cold water just 

below the

rased
line inside.  because there's powdered milk in there. I think 

it's a Kraft
product.  Microwave just under 4 minutes. I think  210 seconds 

might work
best.  You'll have to experiment with your microwave, or just 

get someone

to
read you the instructions on the packaged cup.  It's just a bit 

for one
person. Stir the macaronis, add the cheese from the paket, and 

add

whatever
you want, after that, a bit of butter or salt, maybe? Stir 

thoroughly with

a
fork after whatever little bit you ad. The cups don't have to 

stay in the

refrigerator; they can be stored on a shelf.
They're handy, anyway.  There are other suggestions ahead if you 

hadn't

downloaded them yet.
I'd save the boxes for bigger dinners, although there might be 

microwave

instructions on those boxes, too.  Check.  Hope this helps.



Brenda Mueller
.



- Original Message -
From: sayegh.mary--- via Cookinginthedark

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
cookinginthedark@acbradio.org,Charles Rivard 

wee1s...@fidnet.com

Date sent: Sun, 7 Sep 2014 10:46:40 -0600
Subject: Re: [CnD] macaroni and cheese without the stovetop?



My suggestion, make homemade Mac and cheese if u want to cook

using those methods. If you want craft, do it in the microwave.



Sent from my iPhone



On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark

cookinginthedark@acbradio.org wrote:



The subject line is what I want to do.  Using a crock pot or the

conventional oven, but not the stove top, I want to prepare 2
boxes of Kraft Macaroni and Cheese. Any suggestions?  Thanks.



---
Be positive!  When it comes to being defeated, if you think

you're finished, you! really! are! finished!

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Re: [CnD] Charles' Frustration

[brenda mueller via Cookinginthedark]

Well, he can always try the experiment with the boiling water in 
the crockpot.


Brenda Mueller



- Original Message -
From: Jan via Cookinginthedark cookinginthedark@acbradio.org
To: cd cookinginthedark@acbradio.org
Date sent: Wed, 10 Sep 2014 06:21:37 -0400
Subject: [CnD] Charles' Frustration


Charles, I can understand why you're frustrated. I admit, I 

suggested the
microwave to cook the pasta, but I knew that the Kraft was what 

you have and
wouldn't have suggested frozen, since that isn't what you have. I 

don't know
of any way to cook the pasta in the oven. The crockpot may work, 

but i'm not

sure of the timing.



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Re: [CnD] macaroni and cheese without the stovetop?

[brenda mueller via Cookinginthedark]

Hey, Friends,

There are other options for macaroni and cheese.  Let's explore a 
few of them.  There's a frozzen macaroni and cheese dinner that 
is made by Stoffer's, I think.  It's in the freezer section of 
many super markets.  There are Microwave cooking instructions on 
the box.  In addition, I've come across these cups of Macaroni 
and cheese.  One removes the top, takes out the macaroni cheese 
package, and simply adds cold water just below the rased line 
inside.  because there's powdered milk in there. I think it's a 
Kraft product.  Microwave just under 4 minutes. I think  210 
seconds might work best.  You'll have to experiment with your 
microwave, or just get someone to read you the instructions on 
the packaged cup.  It's just a bit for one person. Stir the 
macaronis, add the cheese from the paket, and add whatever you 
want, after that, a bit of butter or salt, maybe? Stir thoroughly 
with a fork after whatever little bit you ad. The cups don't have 
to stay in the refrigerator; they can be stored on a shelf.  
They're handy, anyway.  There are other suggestions ahead if you 
hadn't downloaded them yet.
I'd save the boxes for bigger dinners, although there might be 
microwave instructions on those boxes, too.  Check.  Hope this 
helps.


Brenda Mueller
.


- Original Message -
From: sayegh.mary--- via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org 
cookinginthedark@acbradio.org,Charles Rivard 
wee1s...@fidnet.com

Date sent: Sun, 7 Sep 2014 10:46:40 -0600
Subject: Re: [CnD] macaroni and cheese without the stovetop?


My suggestion, make homemade Mac and cheese if u want to cook 

using those methods. If you want craft, do it in the microwave.


Sent from my iPhone


On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark 

cookinginthedark@acbradio.org wrote:

The subject line is what I want to do.  Using a crock pot or the 
conventional oven, but not the stove top, I want to prepare 2 
boxes of Kraft Macaroni and Cheese. Any suggestions?  Thanks.



---
Be positive!  When it comes to being defeated, if you think 

you're finished, you! really! are! finished!

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Re: [CnD] KFC Original Recipe Chicken

[brenda mueller via Cookinginthedark]

Yes, why I would think so, too.  Part of the fun of cooking is 
adapting recipees to one's own use and not merely following a 
book.  After all, it's cooking, not law! (grin.).


Brenda Mueller



- Original Message -
From: gail johnson via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Date sent: Mon, 01 Sep 2014 10:22:06 -0400
Subject: Re: [CnD] KFC Original Recipe Chicken



Why couldn't this recipe be baked in the oven?
It could be grilled nicely too.



I think if you bake it on 350 F for an hour it should work.
I'd grease the baking surface really well.



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Re: [CnD] A question about Schwan's

[brenda mueller via Cookinginthedark]

Hi!

I think there is a way that we, the blind can still protest.
We call 188-724-9267.  Then we tell the person that answers the 
phone that we don't know the order numbers, because we don't have 
a braille catalogue. We'll have to request that the person look 
up all those order noumbers. With 50 or 60 calls a day, maybe 
Schwans will get the message, don't you think?
Help me here.  Maybe a hundred or so people can call tomorrow.  
Everyone asks for the catalogue, of course.  Let's try it!


Brenda Mueller




- Original Message -
From: Regina Marie via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org, 'Walt Cone' 

walt.c...@gmail.com,'Sandy' sugar1...@earthlink.net

Date sent: Sun, 24 Aug 2014 19:32:07 -0700
Subject: Re: [CnD] A question about Schwan's


I did voice my opinion and told them I would not order from them 

if they
discontinued the Braille catalog. I stopped ordering from them 

because of

this.



*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com






-Original Message-
From: Cookinginthedark 

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

Behalf Of Walt Cone via Cookinginthedark
Sent: Sunday, August 24, 2014 3:38 AM
To: cookinginthedark@acbradio.org; 'Sandy'
Subject: Re: [CnD] A question about Schwan's


Well I don't find the iphone ap works that great.  I use my PC 

but I agree

many times they get a good recipe and product and take it off.




-Original Message-
From: Cookinginthedark 

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

Behalf Of Sandy via Cookinginthedark
Sent: Sunday, August 24, 2014 3:57 AM
To: cookinginthedark@acbradio.org; 'Betty Emmons'
Subject: Re: [CnD] A question about Schwan's


Not every one has an iPhone, and what might be wonderful naving 

for some one
might not be all that wonderful for another! quite a sweeping 

assumption. I
feel, that with time, their business is gonna go down! one thing 

I hate
about them is when they have good products, they either change 

their recipes

or formulas, or take 'em off the market.




Courage is fear that has said its prayers!
-Original Message-
From: Cookinginthedark 

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

Behalf Of Betty Emmons via Cookinginthedark
Sent: Saturday, August 23, 2014 9:45 PM
To: cookinginthedark@acbradio.org; Allison Fallin
Subject: Re: [CnD] A question about Schwan's


the braille catalogues were produced by home readers. however 

schwans
requested that they no longer produce either braille, tape or cd. 

this is so

you can go on their wonderful moble site on your phone.
Betty Emmons
- Original Message -
From: Allison Fallin via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Saturday, August 23, 2014 9:33 PM
Subject: [CnD] A question about Schwan's



I heard from a friend that Schwan's is no longer producing 

Braille

catalogs.
Does anyone know for sure if this is true?





Allison Fallin





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Re: [CnD] A question about Schwan's

[brenda mueller via Cookinginthedark]

Yes, I found out about the catalogs some time ago and posted a 
warning.


I had hoped the blind community would encourage Schwans to 
rethink this decision, but noone seemed overly concerned, and now 
the catalogues are gone.


Brenda Mueller



- Original Message -
From: Allison Fallin via Cookinginthedark 

cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Date sent: Sat, 23 Aug 2014 21:33:22 -0500
Subject: [CnD] A question about Schwan's


I heard from a friend that Schwan's is no longer producing 

Braille catalogs.

Does anyone know for sure if this is true?





Allison Fallin





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