Re: [CnD] Grocery list monday program
Would this be available as an app for IPhone or Android phones or just for a PC or Mac? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Tuesday, September 15, 2020 3:15 PM To: Sugar Lopez via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Grocery list monday september 14th 2020 When I do shopping lists, I use org-mode which is a part of emacs since it produces well-formatted lists. * produce - [ ] avacado The item with the star points at the store section. The item with the empty brackets is something to buy and then put an X inside those brackets. But then again, that's just me. For anyone with an interest, emacs can be installed on machines running windows in addition to mac and Linux and dos. On Tue, 15 Sep 2020, Sugar Lopez via Cookinginthedark wrote: > Date: Tue, 15 Sep 2020 12:57:37 > From: Sugar Lopez via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: Re: [CnD] Grocery list monday september 14th 2020 > > Oh no worries, I've done the same thing in the past, LOL > Smile > Good luck > sugar > > ?How lucky I am to have something that makes saying goodbye so hard.? > - - Winnie the Pooh > ?, ? > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar > > -Original Message- > From: Cookinginthedark On Behalf Of > Jennifer via Cookinginthedark > Sent: Tuesday, September 15, 2020 9:51 AM > To: cookinginthedark@acbradio.org > Cc: Jennifer > Subject: Re: [CnD] Grocery list monday september 14th 2020 > > No sorry I was trying to send my grocery list to myself and I didn?t realize > I was going to cooking in the dark oh boy sorry about that > > > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark > > wrote: > > > > Hi, sorry but you los me with this post Is this for a recipe or is > > this your personal list? > > Smile > > sugar > > > > ?How lucky I am to have something that makes saying goodbye so hard.? > > - - Winnie the Pooh > > ?, ? > > I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar > > > > -Original Message- > > From: Cookinginthedark On > > Behalf Of Jennifer Thompson via Cookinginthedark > > Sent: Tuesday, September 15, 2020 9:28 AM > > To: cookinginthedark@acbradio.org > > Cc: Jennifer Thompson > > Subject: [CnD] Grocery list monday september 14th 2020 > > > > Produce > > > > Avocado > > > > 1 16 ounce mushrooms $2.79 > > > > cucumbers > > > > > > > > I need liquid stevia do not know what aisle > > > > > > > > B Q sauce aisle 5 sugar free > > > > It has a picture of an African man > > > > > > > > pork rinds do not know what aisle!! > > > > Sesame oil aisle 12 > > > > Aluminum free baking powder aisle 15 > > > > > > > > can goods > > > > 1 8 0z (small) can of tomato sauce sugar free > > > > Dairy > > > > Almond milk no sugar added unsweeten > > > > > > > > Frozen > > > > pea pods > > > > > > > > top care epsom salt 4 pounds $2.99 aisle k > > > > > > > > > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fish recipes
Hi! If you wish to send this group of recipes for fish, please send me the grouping of recipes at dpolst...@gmail.com. Thank you. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, September 03, 2020 9:25 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Fish recipes Can you send me the fish recipe file too? Please! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] mods and list
Let the mods weigh in as they are the ones to regulate what is on the list. They give us the guidelines each month and we just have to follow them. This is a wonderful list and has been for many many years. Thank you all. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 03, 2020 2:48 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I don't see any problem with dessert recipes, they are just as good as any recipe. My own definition of junk food is any food that claims to be low-something - low-fat, low-cholesterol, etc., which means low-taste, and therefore worth throwing into junk. As far as diabetes, although it is a disease that results in high blood sugar, it is not caused by consuming sugar. This group shares all types of recipes, no one can say members of the group live by dessert alone. But slippery slope of regulating which kind of recipes is more welcome is dangerous. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Hope this is not out of line I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
I certainly appreciate all opinions. But maybe someone may wish to start there own blind cook list specifically for a certain type of diet, etc. I love the fact that all can share here as they choose and I can delete recipes that I don't think I'll use or eat. Thank you all for the good tips, helpful articles and especially, the recipes. Keep it coming. (smile) Also, everyone have a wonderful holiday if you celebrate. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 03, 2020 5:58 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Hope this is not out of line Sorry, I didn't quite mean to ban anything, just maybe every once in a while talk about something that isn't sugary. But I didn't mean it to sound as harsh as it obviously did. For that, I apologize from the heart. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Hope this is not out of line I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > Thanks. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Allie’s Jalapeno Dip
What would you use this dip on, Sugar? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 03, 2020 6:34 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Allie’s Jalapeno Dip Allie’s Jalapeno Dip This is my sister-in-law’s recipe and I’ve made it several times: 2 packages cream cheese, room temp 1 cup mayo ½ cup of Parmesan Cheese 6 diced Jalapenos, seedless Topping 2 sticks butter 1 sleeve of ritz crackers For dip Combine all ingredients together Topping Melt butter and crushed ritz crackers over stove top till melted Directions Pour butter mixture on top of dip ingredients Preheat oven at 350degrees Place dip in an 8 by 11 Bake for 25-30 minutes Or till topping is crusty Enjoy Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford
Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pie crust Hi Dani: I think you are right. butter tends to make the crust flakier. When I and another teacher co-taught, we would make a recipe called: "Robert Redford's favorite dessert, I think that's what it was called. It was a three layered dessert, the bottom being an oblong crust which was placed in a cake pan, the second layer was cream cheese mixed with Kool Whip, and the third was pudding mixed with more Kool Whip. It's been so long since we've made this recipe. The pie crust for that dessert was very flaky, and this dessert was delicious. Needless to say, it was for more advanced students that we had in the class. On 9/2/2020 1:58 PM, Dani Pagador via Cookinginthedark wrote: > I haven't had the oil version. I don't feel I work with oil very well > when it comes to baking cakes and pies, so I think that's why I > switched to butter. It's got pie crust texture, imho. I'm not the best > at whether to call it flaky, but it gets us apple pie, chocolate pie, > and quiche, so I'll keep using it. Besides, I don't plan ahead, so > wouldn't remember to buy the pie crust if I went to the market. > > More Later, > Dani > > > > On 9/2/20, meward1954--- via Cookinginthedark > wrote: >> Does this taste like a regular pie crust? I have had pie crusts made with >> oil before and they were a different texture. I didn't mind it too much, >> but I would not have called it flaky. The pies I am talking about were made >> with a special recipe that used oil. This was a long time ago, but I still >> remember it. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Dani Pagador via Cookinginthedark >> Sent: Tuesday, September 1, 2020 9:45 PM >> To: cookinginthedark@acbradio.org >> Cc: Dani Pagador >> Subject: Re: [CnD] Pie crust >> >> Hi, Linda. >> There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" >> on BARD. I'vve also seen it referenced online as coming from a Betty Crocker >> book in the 1950s. Here's the recipe. I use it all the time, but substitute >> melted butter for the vegetable oil. I mix the ingredients in a bowl to form >> the dough and roll it out and then coax it in to the pan because I don't >> think I'd be able to mix thoroughly re the recipe method given, and suck >> wind at doing the push-in method. >> I find it works for both single and double pie crust. The recipe referenced >> here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 >> tablespoon. If I need to blind bake, I put a second pan on top of the pie >> crust with parchment paper between, flip the pie over, and bake as directed >> in recipe. Works for both sweet and savory pies. >> >> HTH, >> Dani >> >> Push-in Pie Crust >> >> makes 1 8- or 9-inch pie crust >> prep time: 5 minutes >> >> 1-1/2 cups all-purpose flour >> 2 tablespoons sugar >> 1 teaspoon salt >> 1/2 cup vegetable oil >> 2 tablespoons milk >> >> 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. >> Add oil and milk. Mix again, until all ingredients are combined. >> 2. Press dough into the bottom and against the sides of pan with your >> fingertips. If you like, you can make a scalloped edge on the crust, >> pinching dough between your thumb and index finger. >> If you are using this crust for a pudding-type pie, bake empty pie shell in >> a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount >> of time recommended in your pie recipe. >> >> >> >> >> On 9/1/20, Linda S. via Cookinginthedark >> wrote: >>> Hi everyone: >>> >>> >>> Since we're on the subject of baking, I read a long time ago, in one >>> of the cookbooks made just for those of us who are blind, a recipe >>> for piecrust. I remember instead of using shortening, it called for >>> vegetable oil, and then you piece the piecrust with your hands in to >>> the pan. It was probably in one of the books like, "cooking with >>> feeling," or food at your fingertips? Can't remember. Does anyone >>> remember this, or am I crazy? If you know, lease send the recipe? >>> >>> Thanks. >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __
Re: [CnD] recipe: Sheet Pan Steak with Green Beans and Red Skin Potatoes
Marilyn, This recipe sounds great. However, one ingredient is missing. It says: one tablespoon ... What is this ingredient? Thank you. Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, August 26, 2020 1:22 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes Sheet Pan Steak with Green Beans and Red Skin Potatoes Ingredients 1-2 pounds sirloin steak, cut into 1/2 inch strips Steak Marinade 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon 1 teaspoon minced garlic 1/2 teaspoon smoked paprika 1/2 teaspoon thyme 1/2 teaspoon onion powder Black pepper and salt to taste Vegetables 12 ounce package green beans 1 pound red skin potatoes, chopped 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Black pepper and salt to taste Fresh parsley Instructions Combine steak and marinade ingredients to a sealed plastic bag. Marinate for at least 1 hour or overnight. Microwave or parboil potatoes until soft. In a large bowl add potatoes, green beans and vegetable seasonings. Preheat oven to 400ºF. Spray a rimmed baking pan with non-stick cooking spray. Add vegetables to baking pan and roast for 20 minutes. Add steak strips to baking pan without overlapping. Turn oven to high broil. Broil for 3-5 minutes or until cooked to desired doneness. Source; Chocolate Scopes. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PB CHOCOLATE CHERRY NUT CAKE question
What does PB mean? I thought it was peanut butter. But didn't see any in this recipe. thanks. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Tuesday, August 25, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] PB CHOCOLATE CHERRY NUT CAKE PB CHOCOLATE CHERRY NUT CAKE 1 pkg. Pillsbury quick nut bread mix 1 egg 1 c. chocolate chips 1 (10 oz.) jar maraschino cherries, cut in half 1 c. juice Mix bread mix with egg. Drain juice from cherries into a measuring cup. Add enough water to juice to make 1 cup. Add to bread mix and stir. Add chocolate chips and cherries. Bake in bread pan (greased only on the bottom) at 350 degrees for 55 to 60 minutes or until done. Let cool before removing. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Labeling Decisions
Does Howe Press/Perkins have any of this type of stuff anymore? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Tuesday, August 18, 2020 9:59 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Labeling Decisions I forgot about that. The Amazon Basics was definitely not hundred weight. I was a little confused by the way they wrote it on their sales pitch. But if you are writing Braille and need it to last, you definitely want 100 pound weight. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Tuesday, August 18, 2020 8:57 PM To: Dani Pagador via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Labeling Decisions The technical term to use in the stationery shop is #100 weight card stock. It even comes in larger sheets and not labeled as braille paper you pay less. On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote: > Date: Tue, 18 Aug 2020 21:05:05 > From: Dani Pagador via Cookinginthedark > > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Labeling Decisions > > Mary, > Glad you found something that works for you. > > I hope you get the index cards that are made on paper like what > Braille paper is made of. I bought some a few years ago that is like > the stuff really flimsy magazine covers are made of; boy was I > surprised and unhappy when I opened the package. It doesn't hold up > too well for long-term use and gets stuck in the interpoint index card > slate. I think they changed the material to cut costs. Good for them > maybe, but not for me. *sad smiley* > > More Later, > Dani > > fo > > On 8/18/20, meward1954--- via Cookinginthedark > wrote: > > Thanks for everybody's suggestions for my labeling problem. > > > > I had to decide something about labeling. So I bought some 3 x 5 > > index cards and an index card slate that is supposed to be for that > > size. I also went ahead and bought some dymo tape and some of those > > Braille labels with the holes at both ends and the elastic ties. > > That way, I am ready for almost anything. I think that I will just > > put the bags of seeds into other bags so that the paper doesn't > > touch them and I can still read the labels through the plastic. An > > awkward solution, but it will work for the little tiny bags. The bigger bags and containers can get the ones with the ties. > > I > > feel bad about using all these plastic bags, one to hold similar > > products, one for each bag to hold it and the label, and one for each bag of seeds. > > But some of this will be reusable, and besides, it will take me a > > long time to go through most of those bags of seeds anyway. So we > > might be in this for the long haul. > > > > So that is the progress on my Covid19 hobby of growing food in air > > conditioned comfort while blind. > > > > -Original Message- > > From: Cookinginthedark On > > Behalf Of > > diane.fann7--- via Cookinginthedark > > Sent: Tuesday, August 18, 2020 7:31 AM > > To: cookinginthedark@acbradio.org > > Cc: diane.fa...@gmail.com > > Subject: Re: [CnD] Labeling problem > > > > All the years I carried a $6000 notetaker around with me, I also > > carried a postcard slate, stilus and index cards. Nothing like being > > sure you can get the job done. (smile) > > > > -Original Message- > > From: Cookinginthedark On > > Behalf Of Linda S. via Cookinginthedark > > Sent: Monday, August 17, 2020 11:26 PM > > To: cookinginthedark@acbradio.org > > Cc: Linda S. > > Subject: Re: [CnD] Labeling problem > > > > You go girl! > > > > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote: > >> That's why I went the low-tech route. I know that it takes time to > >> make the labels by hand, but if a high-tech device like Pen Friend > >> or the bar code reader ever breaks or isn't available and I were > >> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent > >> on my iPhone as it is. > >> > >> At least for this gal, Braille and the slate and stylus will never > >> go out of style, not as long as I can read it and use them. I may > >> run out of Dymo tape and elastic, my preferrd materials of choice, > >> but there's all kinds of stuff labels can be made out of. > >> > >> I like seeing what everyone else is doing to solve the labeling > >> problem. Mary, too bad there isn't a site that can identify seeds > >> for you the way they have one now for identifying mystery pills > >> that find their way out of the bottle. Maybe you could sprout some > >> of the mystery seeds and, if you've had them before, identify them by taste? > >> Aaron wouldn't be able to help identify them visually, would he? > >> > >> More Later, > >> Dani > >> > >> > >> > >> > >> > >> On 8/17/20, meward1954--- via Cookinginthedark > >> wrote: > >>> I take it that the Pen Friend
Re: [CnD] Labeling problem
The Quest is made by En-Vision America and is a talking bar code scanner. I have the Summit. I would love to have the most updated model. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Wendy via Cookinginthedark Sent: Monday, August 17, 2020 11:56 AM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Labeling problem What is a Quest? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Way Out of my Comfort Zone
I wonder if one could use one of those old whistling teapots and pour it in that way? (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, August 14, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Way Out of my Comfort Zone In some recipes, like French bread, the water is supposed to already be boiling when you put it in the oven. You are supposed to first put an empty pan on the bottom shelf or bottom of the oven. Then you put the bread into the oven above the pan. Then you quickly pour the already boiling water into the pan underneath. Now there may be some intrepid blind person around who would feel safe doing this, but that person is not me. I am not really sure how safe I would feel doing this if I were sighted. But as a blind person, I have the added complication of making absolutely sure that all the water is going to land in the bottom pan. But since the water is already boiling when you pour it, it is guaranteed to steam up. If you just put in a pan of hot but not boiling water, this probably won't happen. It won't give the bread that really nice, hard finish either, of course. But it will be good enough for the average home cook. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, August 13, 2020 9:31 PM To: Pamela Fairchild via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Way Out of my Comfort Zone I use silicone mits when I take things out of the oven. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via Cookinginthedark wrote: > > I waited about 30 to 45 seconds before I reached in after the oven was > off and I had opened its door. I did not get steamed or burned. My > report is in another message that is either here somewhere or on its way. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Thursday, August 13, 2020 8:14 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Way Out of my Comfort Zone > > Pamela: > > I have ben afraid of doing things like French bread, where you have to > put the pan of water into the oven. Some of the recipes tell you to > do it "quickly" and that is what I don't like. Almost as bad as the > ones that say "stand back" before telling you to do something. Please > let us know how this turned out and hope that you didn't get singed. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] small pizzas
Dear Listers, I must have accidentally deleted the small pizzas recipe ... or maybe I dreamed it was on the list. Anyway, please send the recipe again. Please? Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Evelyn via Cookinginthedark Sent: Monday, August 03, 2020 7:51 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Preferred cooking methods Oh, I’ll just bet that all those good aromas wafting through your open door made everyone’s mouth water. I love it! Sent from Mail for Windows 10 From: Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 3:36 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods You basically just treat the rice cooker like an electric skillet at a low temperature. The simple ones with just one button only get hot and then shut off or go to warm when the rice is done. They know it is done when the temperature climbs -- water can't go over 212F or 100C so the cooker knows if all the water boils away and either shuts off or goes to warm when that occurs. You can still burn food if you aren't careful but you'd smell it long before you'd have an actual fire. The ones with more buttons are more fancy but I like the single button -- it's a mechanical lever, actually. When I plug it in it goes to warm, probably around 120DG F and then if I push down thereby setting it to cook, it raises its temperature so the water can boil. The one I have at work cost a whole $12. People saw me cooking at work all the time because I hated to waste my lunch eating. I work for a college so I swam, ran on the track or worked out in the gym at lunch. I was often sitting at my desk chopping vegies and reading email. I also loved those flexible cutting boards for that. And I worked with my door open so it was a regular sight. I think they never thought much about it except to ask for a recipe. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 3, 2020 3:24 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Preferred cooking methods Oh wow! I wish I would have known this when I worked; not that long ago. I would have loved to let my co-workers smell all that good smell, and then tell them that they couldn't have any of my lunch. (smile) I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers would have loved to see the blind lady cook. (lol) On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote: > About rice cookers, I have one at home and one at work. I read I Love My Rice > Cooker on bookshare and started trying all these new ideas. Did you know you > can fry onions in one? It's just like an electric skillet. At work, I put > some butter in it, a red bell pepper or onion chopped, fry it, add liquid and > close the lid and let the whole thing cook a while. If I've measured the > right amount of liquid and rice I let it shut itself off when the rice > absorbs all the liquid, but if I'm making soup or stew I just turn it off > after ten minutes or so. I don't cook meat in it but a lot of vegie type > stews and of course rice. > > I also have a crockpot at work. I would soak beans in it overnight and then > turn it on when I got to the office in the morning. I also often combined a > can of soup with a few fresh vegetables in the crockpot, or I'd core and > slice apples and stuff them in there with a pinch of cinnamon for a few hours. > > My co-workers always thought it was crazy , me cooking right there in my > office but I liked having a hot healthy lunch and it was fun to experiment. I > would spend my lunch hour exercising, then return to the office and prepare > my meal while I continued to work. > > Stuck now at home due to Covid with a husband who doesn't like vegetables I > make a lot of hamburger helper on the stove but I miss my office and my > appliances and endless vegetarian experiments. > > --Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cooki > nginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d > 6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cookinginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cooki
Re: [CnD] Question About Types Of Mustard
-Original Message-Lisa, I hope I didn't miss this. What did you use with the dill vinagrette ... a tossed salad or something else? How did it turn out? Thanks. Dena and pet dog Lily From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
What does TIA stand for? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Dear Lisa and list, What is the Amazon Pantry? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Question About Types Of Mustard Hi,Marie. I'm in the same boat most of the time. I wanted to get all of the ingredients because these are fresh, home grown cucumbers and I didn't want them to go bad before I had a chance to use them. I use the Amazon pantry, and most of the time their spices are cheaper and in smaller quantities that work for someone who lives alone and is on a budget. I also couldn't tell if the 4 oz. ground mustard was a powder or a liquid. Sometimes Instacart flakes out and that little piece of info is missing. On 8/10/2020 9:03 AM, Marie Rudys via Cookinginthedark wrote: > OK, I get it, Lisa. When you don't have sighted help around all the time, > I just went ahead and bought the more expensive item. A 4-ounce tin of dry > mustard will last a long time, after all, you don't use more than a > teaspoon or so in a recipe. > > $1.45; I will have to ask my new assistant if she can find a cheaper dry > mustard elsewhere. Right now, though, Amazon is just about the best I can > do for some of my stuff. > > Marie > > > > On Mon, Aug 10, 2020 at 6:29 AM Lisa Belville via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Marie. >> >> >> Yes, I get that, but the only kind my store carries is by Coleman and >> it's about seven bucks for a 4 oz. container.?? The store's brand of >> ground mustard is much smaller, but only around $1.25. >> >> >> I'm guessing that the more expensive dry mustard is a courser grind than >> ground mustard.?? I've used ground mustard before, and it's a very fine >> powder. >> >> >> I usually try to stick to a recipe the first time I make it, but >> honestly, I probably won't use dry mustard in another recipe for quite a >> while, so I cant' really justify spending that much for something I'll >> only use once. >> >> >> >> On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: >>> Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got >>> from Amazon, comes in a square metal container. I cannot remember the >>> brand off the top of my head. Some of my recipes call for dry mustard, >> and >>> because a previous home worker did not know what it is, I had to shop for >>> it on Amazon to get exactly what I wanted. >>> >>> I don't think you can substitute Dijon (wet mustard) for dry. There is a >>> difference, but I don't know how to explain it. Sorry. >>> >>> Marie >>> >>> >>> On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < >>> cookinginthedark@acbradio.org> wrote: >>> Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Maple Pie
I tried to make a maple pumpkin pie once and it overflowed the oven. So now I try to remember to put a cookie sheet underneath my pies with pudding or custard-like fillings. Hope this saves someone else from a kitchen disaster. (smile) Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Wendy via Cookinginthedark Sent: Tuesday, August 11, 2020 12:45 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] Maple Pie Just came across this recipe in my papers. Maple Syrup Pecan Pie 1/4 cup butter 1/2 cup sugar 1/2 tsp. salt 1 cup maple syrup 3 eggs 1 cup pecan halves 1 unbaked 9 inch pastry shell Melt butter. Add sugar, salt, maple syrup & eggs. Beat with rotary beater till well blended. Add pecans, breaking larger halves in two. Pour filling into unbaked pastry shell. Bake 375 degrees for 35 minutes, or till pie is set when pie gently shaken. Cool before serving. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Creamed New Potatoes and Peas
Dear Kevin, Do you mix in the peas after you've removed the potatoes or do you cook them both with the cream mixture? Thanks. Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kevin Minor via Cookinginthedark Sent: Wednesday, August 12, 2020 12:58 AM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] Creamed New Potatoes and Peas Hi. Here's my first contribution to the list. It's easy to make, and with a little salt and pepper to taste, it's quite good. Ingredients: 2 pounds small new creamer or other small potato 1/4 cup butter 1/4 cup all purpose flour 2 1/4 cups whole milk 1/2 cup whipping/heavy cream 1 - 16 ounce package frozen peas, thawed and drained Salt and pepper to taste Directions: Cook potatoes in pot of boiling water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half. Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in the milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream. Season with salt and pepper. Mix in potatoes. Mix peas into sauce and cook over medium-low heat until vegetables are heated through, stirring often, about 6 minutes. Note: My girlfriend and I made this recipe last night, and it turned out excellent, just as I remember. She suggested adding bacon bits to it, and maybe some parmesan cheese. I never thought of that, but it wouldn't hurt. Kevin, my girlfriend Valerie, and furry Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Talking thermometers
I wish someone made a talking candy thermometer. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Karen Delzer via Cookinginthedark Sent: Tuesday, July 14, 2020 6:50 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Talking thermometers, I don't remember the name of the thermometer, but that's where I got mine, too. We really like it. Karen At 03:46 PM 7/14/2020, you wrote: >I purchased mine from the blind mice mega mall. >I highly recommend shopping at the mall. >Hope this helps. >Ron KR3DOG > >-Original Message- From: diane.fann7--- via Cookinginthedark >Sent: Tuesday, July 14, 2020 15:32 >To: cookinginthedark@acbradio.org >Cc: diane.fa...@gmail.com >Subject: [CnD] Talking thermometers, > >Hi, All, > > > >I don't have any kind of kitchen thermometer and want to get one. I don't >know how many are available, but, would like to know which one people have >and like. > > > >Thanks. > > > >Diane > > > >-- >This email has been checked for viruses by AVG. >https://www.avg.com >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >In the good old days of Morse code Shorthand, 73's AKA Best Regards >and or Best Whishes,From >Ron Kolesar >Volunteer Certified Licensed Emergency Communications Station >And >Volunteer Certified Licensed Ham Radio Station >With the Call Sign of KR3DOG >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] More books written for the blind
Do you remember who wrote the book "Food at Your Fingertips"or where it was published? Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Anna Galassi via Cookinginthedark Sent: Saturday, July 11, 2020 1:48 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: Re: [CnD] More books written for the blind Hi, I would give anything to have Food At Your Fingertips. I got some good recipes out of there. Anna -Original Message- From: Lora Leggett via Cookinginthedark Sent: Saturday, July 11, 2020 8:43 AM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] More books written for the blind I remember there was another book called Food At Your Fingertips. I never got that one I think one summer when I went to this 5-week program up at the Michigan School For The Blind, there was a lady named Mrs. Schultz or something like that. She came from somewheredown South like maybe Arkansas or somewhere. She was older, but very kind and likeable. I think it was a 3-volume or so soft covered book. I wish there was a way to at least find copies of this stuff to borrow. I also had and it could be around here but I can’t find it. It was called A Campbell Cookbook. I have the 3 book collection from Blind Mice Megamall now, but they are not the one that was. There was a recipe in it called Souper Meat Loaf. It could have been either meat loaf or Meatloaf. Those books were so cool, and so rare back then. Lora and Firefly Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Saturday, July 11, 2020 9:49 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] More books written for the blind I was at the Texas School for the Blind when Esther Tipps was working on that book. I look at it every once in a while. Ideas about food and nutrition have changed quite a bit since then. But there are still good recipes and tips and for some of us, memories. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Saturday, July 11, 2020 8:38 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] More books written for the blind The recipes ARE the same in the audio version of Cooking Without Looking as in the braille one. In fact, the original narration of this book was actually read by a blind man for NLS. I found out about that a long time ago, don't know where I heard it but it is true. I kid you not. Marie On Fri, Jul 10, 2020 at 8:51 PM Lora Leggett via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I had the old braille book of Cooking Without Looking. Unfortunately, > it was on my shelf in the basement and it got water damaged. I cried > when I had to throw it out. > But I downloaded both copies from BARD. > The original version is read byh a gentleman, and the newer copy from > about 1980 is read by a female. It’s about the same except it says > visually handicapped instead of blind. > But I think the recipes are the same in both versions. > Lora and Firefly > > > Sent from Mail for Windows 10 > > From: Lee Mounger via Cookinginthedark > Sent: Friday, July 10, 2020 6:39 PM > To: cookinginthedark@acbradio.org > Cc: Lee Mounger > Subject: Re: [CnD] More books written for the blind > > Greetings All, > > > While perusing numerous saved months of this forum I came across this > post. Wow, did it bring back some memories. In 1970, I was a senior > at Texas School For The Blind. At the beginning of the year, two > other senior guys and I needed a half credit to for some reason fill > our graduation requirements. It turned out that we could either take > shop or home ec which meant cooking for half the year until Christmas > break. > We had all taken various kinds of shop for years so we decided > together that it might be fun to take cooking, and so we did. Mrs. > Tipps had been the home ec teacher for many years and in fact, she had > written Cooking Without Looking which was inspired by her husband who > was totally blind and had passed away sometime back. As fate would > have it, it ended up being just us three guys and Mrs. Tipps in cooking > class. > It was interesting because I don't think she had ever taught any males > much less three fun-loving guys like us and no girls in class. It was > hard for us to take cooking class really seriously, so we probably > took it half-seriously. Anyway, I remember we laughed a lot and > worked in some learning too. To her credit, Mrs. Tipps was very tolerant > of us. > For the culmination of the cooking class, each class got to decide > what they'd like for a meal and then prepare it. When she asked us > what we wanted to do for our meal, I wonder how she looked and what > she thought when we told her we wanted to do chili and milk shakes. > The day before our meal, she went shopping and bought everything we'd > need.
Re: [CnD] old braille cookbooks and place mentioned in Indy
I live in Indiana and I don't think I've heard about this place in Indianapolis. Please give me more information about this. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lorischarff--- via Cookinginthedark Sent: Saturday, July 11, 2020 2:07 PM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: Re: [CnD] old braille cookbooks Don't know about Seeing it Our Way or the place your referring to in Indiana. -Original Message- From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark Sent: Saturday, July 11, 2020 1:25 PM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] old braille cookbooks I can read the UEB, but don’t really have to like it, haha. Hey, have any of you guys gotten braille cookbooks to borrow from the Braille Library and Transcribing Service in Indianapolis, Indiana? I just started getting them somewherearound a year and a half ago. I think I had about 8 books, but have not received one for a couple months. I also get Seeing It Our Way Magazine. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Saturday, July 11, 2020 1:19 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] old braille cookbooks Yes, they would have to be put into UEB. So somebody would have weeks and weeks of back-translator fun. It would probably be easier to just retype them. -Original Message- From: Cookinginthedark On Behalf Of lorischarff--- via Cookinginthedark Sent: Saturday, July 11, 2020 10:51 AM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: [CnD] old braille cookbooks I think for NLS to reissue the books they would have to be put into UEB. I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American Printing House for the Blind and Mrs. Paul J. Langan Kentucky School for the Blind. It says it was embossed in 1948. This book is only one volume. It describes the labels in the introduction but, the book I have does not have any remaining. It goes on to say that you can purchase labels from APH or "the housewife can make her own with a slate and Stiless and gummb lables from the dime store. Looked to see if I could locate the recipe for BIG BOY but it does not seem to be in the index with that name. Lori and -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] old braille cookbooks and UEB
I like it ... Ugly English Braille. I believe they were trying to make it easier for Braille transcriptionists as I've heard some partially sighted folks say that the UEB looks like the print of whatever the new Braille is supposed to be. I can read it, but I sure can't write it. I'll be 58 in September and I'm hanging on to the books I have that are in the old style. This has certainly been an interesting topic. I used the Cooking without Looking book when I was in high school at the Indiana School for the Blind. I do think that lady that wrote it could have used more description about some things. All take care. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Saturday, July 11, 2020 5:52 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] old braille cookbooks Hi everyone: in the seventies there was a lady who wrote a Mexican cookbook who was blind. Her name was Elena, and I can't remember the last name. She also had a cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her? Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just the learning curve, or something, but I wish Braille hadn't changed. Everyone stay well and safe! Linda and Lara On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote: > Hi Pauline,\ > > You may be right about places feeling uncomfortable about sending braille > books out. > I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California > over the summer. But they are for you to just keep, not something coming back > to them if you are borrowing books as you would at the Library. > They do sell copies of some of the stuff but cannot sell it if it was donated > to them from someone. > I like the cookbooks that they have from churches, those recipes are so good. > > They give you a month but you can ask for one more month if you can’t finish > with it right away. > I record them on my Victor Stream. That way I am not frazzled about getting > them back to them on time. > I did get your message in the other place and will get back to you very soon. > Lora > > > Sent from Mail for Windows 10 > > From: Pauline Smith via Cookinginthedark > Sent: Saturday, July 11, 2020 1:52 PM > To: cookinginthedark@acbradio.org > Cc: Pauline Smith > Subject: Re: [CnD] old braille cookbooks > > Good Afternoon, > > I have not heard of this Indiana resource Lora mentioned. Could you > post contact information for them, please? You may not be getting > materials from them due to what's going on right now. I have heard > from several correspondents that their libraries have temporarily > stopped sending out braille materials due to the pandemic. One of the > places that sends out monthly devotionals has done this. > > On another subject, I am with Lora as far as UEB. I can read it but > don't like it. I wouldn't have taken courses to learn it if I hadn't > had the possibility of needing to teach it. Of course, I don't have to > worry about that right now. > > Pauline > > > On 7/11/20, Lora Leggett via Cookinginthedark > wrote: >> I can read the UEB, but don’t really have to like it, haha. >> Hey, have any of you guys gotten braille cookbooks to borrow from the >> Braille Library and Transcribing Service in Indianapolis, Indiana? >> I just started getting them somewherearound a year and a half ago. I think I >> had about 8 books, but have not received one for a couple months. >> I also get Seeing It Our Way Magazine. >> >> >> >> Sent from Mail for Windows 10 >> >> From: meward1954--- via Cookinginthedark >> Sent: Saturday, July 11, 2020 1:19 PM >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: Re: [CnD] old braille cookbooks >> >> Yes, they would have to be put into UEB. So somebody would have weeks and >> weeks of back-translator fun. It would probably be easier to just retype >> them. >> >> >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> lorischarff--- via Cookinginthedark >> Sent: Saturday, July 11, 2020 10:51 AM >> To: cookinginthedark@acbradio.org >> Cc: lorischa...@gmail.com >> Subject: [CnD] old braille cookbooks >> >> I think for NLS to reissue the books they would have to be put into UEB. >> >> >> >> I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF >> THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American >> Printing House for the Blind and Mrs. Paul J. Langan Kentucky School for >> the Blind. It says it was embossed in 1948. This book is only one volume. It >> describes the labels in the introduction but, the book I have does not have >> any remaining. It goes on to say that you can purchase labels from APH or >> "the housewife can make her own with a slate and >> >> Stiless and gummb lables from the dime store. >> >> Looked to see if I could locate the recipe for BIG BOY but it
Re: [CnD] Air Fryer
There are some air fryer recipes in the most recent Our Special magazine. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Tuesday, July 07, 2020 11:17 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Air Fryer Recommendations? I am sorry that I am bringing up this topic because I am sure everybody else is sick of it. But I am considering buying an air fryer and would like a recommendation. I can use a good accessible app, but my husband is low vision and does not want to have to use an app. It is important to him to be able to cook pieces of chicken, not just thin pieces like wings. We want to be able to put enough food in it for both of us and not have to do a whole bunch of batches for dinner. Is this a tall order? Thanks for any recommendations. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe ownership and Charleston Breakfast Casserole
I agree with what you said. I don't think we should have to worry about changing the recipe's title on this list though. Cooking is supposed to be fun and interesting. A friend of mine put a recipe in our Alumni Cookbook and I think it was called Fart and Dart Beans. Just change it in your mind or when you copy it down. Fart is just a word. I tried a recipe from one of the Indigo Tea Shop Mysteries and it is delicious! I want to double it because I couldn't stop eating it. I will put the recipe below. But I'm wondering how much longer the casserole should bake if it's in a 9 inch by 13 inch baking dish rather than the 8 inch? Charleston Breakfast Casserole From: The Teaberry Strangler by Laura Childs 1-1/2 cups croutons 1/4 cup butter, melted (1/2 stick) 1 cup cheddar cheese, grated 3 eggs 1 cup milk 1/4 cup red pepper, diced 2 tsp. prepared mustard 6 slices bacon, fried and crumbled Grease 8 inch by 8 inch baking dish and fill with croutons. Drizzle with melted butter, then sprinkle with cheddar cheese. Crack eggs into bowl and whisk, breaking up yolks. Add milk, red peppers, and mustard, then beat until well combined. Pour over crouton mixture and sprinkle with crumbled bacon. Bake in 325 degree oven for 40 minutes. Let stand 10 minutes before serving. Serves 4. **My note: I also added diced onion, (1 small). -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, June 22, 2020 3:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Recipe ownership Recipe ownership is just about a nonexistent thing. Yes, technically restaurants and celebrity chefs create their recipes and insist on legal ownership, some even say on their Websites that posting the recipe is illegal, or at least posting without credit. But for us, nonprofessionals, establishing ownership of a recipe is next to impossible. Recipes existed long before Internet and e-mail, and so many times, what we consider our family recipe is recreated by someone else in another end of the globe. I could come up with a recipe, share it with people and tell them this is my recipe I just tried, and someone else could have been cooking this way for years. If I have a recipe in my collection and share it with the group, do people credit me, or the source where I got this recipe, or the person from whom this source could have gotten it? I have multiple recipes where I omitted or substituted an ingredient when copying, or changed the name of the recipe perhaps because I already had a recipe with that name in my collection and wanted to distinguish them from each other, or changed wording of a recipe to improve grammar or correct typographical errors. We are always told a recipe is just a guideline and we are free to substitute ingredients or adjust time, and if we can substitute actual ingredients when cooking, I cannot see any issue with substituting any element of the recipe when saving it in a file. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, June 22, 2020 7:07 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] CnD ALASKA DUCK COCKTAIL! Yes I understand you did not make up the name. I had not thought about not changing the name and the owner of the recipe. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, June 21, 2020 9:04 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] CnD ALASKA DUCK COCKTAIL! Sorry all But I did not make up the name, I received it that way, so not sure if the original owner of this recipe would be ok with changing his recipe but... what ever works S s "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Sunday, June 21, 2020 10:58 AM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] CnD ALASKA DUCK COCKTAIL! Ah, very nice! Lots of class, too. Want one! ... or two, ... or ... Karen At 06:30 AM 6/21/2020, you wrote: >I renamed this recipe title. ALASKA DUCK COCKTAIL! 1oz Baileys 1oz >Kahula 1oz Amaretto OR Crown Royal 2 scoops of Vanilla Ice cream 2oz >whole Milk Whip cream and cherry for garnish In a blender add all >ingredients and blend until smooth Pour into your glass and top with >whip cream and a cherry "If we could look into each other's hearts and >understand the unique challenges each of us faces, I think we would >treat each other much more gently, with more love, patience, tolerance, >and care." 🙠I appreciate your friends
Re: [CnD] recipe: Lava cakes
Bridget and all, I have never tried the below recipe yet. I may have gotten this from the list in the past. Hope someone tries this and let's us all know how it turns out. Crockpot Lava Cake Cooking time: 3 hours Total time: 3 hours and 10 minutes Serves: 8 Ingredients 1 box Devil's food cake mix 3 eggs 1/3 cup vegetable oil 1-2/3 cups water 1 pkg. chocolate-flavored instant pudding (4-serving size) 2 cups cold milk 1 bag chocolate chips (I used milk chocolate) Instructions Add the eggs, cake mix, oil and water to a batter bowl and mix well. Once well combined, pour the mixture into your crockpot. Next, mix the cold milk and the instant chocolate pudding in a batter bowl with a whisk. Once the consistency is firm, pour the pudding over the cake batter. DO NOT mix it into the batter, just pour it over the top of the cake batter. Sprinkle the bag of chocolate chips over the cake and pudding. Pop a lid on and let it cook for 2-3 hours on high. When it is done, it will look bubbly. Scoop up some cake and a nice helping of ice cream and prepare yourself for the yummiest dessert you've ever tasted. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bridget Micallef via Cookinginthedark Sent: Monday, June 01, 2020 8:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Lava cakes Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Salt makes meat tougher?
I am curious about this since the more fancier restaurants (not that I've had that much experience) use salt on the steaks. The steaks are really good. But I just can't afford to eat them. I wanted to try a new restaurant in our town. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Saturday, May 30, 2020 9:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Salt makes meat tougher? I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] microwave eggs
Pamela, Would you please repost the Perpetual Muffins recipe? I somehow deleted it. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, May 30, 2020 12:20 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] microwave eggs Anything with a good seal would be good to use. I put mine in the largest cool whip container because that was what I could find in my container cupboard quickly. Where, oh where did you find a silicone omelet pan? That is awesome! I want one. Who knew I would ever catch a case of omelet pan envy? I started to write, I hope it isn't viral, but right now that might not be so funny. Smiling anyway. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Saturday, May 30, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] microwave eggs Pamela, I love using Silicone to make eggs in my microwave. It's not as new or powerful as yours, but it does a great job. I have a silicone omelet maker that works beautifully. Thanks for the muffin recipe. What type of container do you use to store the batter? It would need a good seal to trap moisture and keep things fresh. I was thinking of using something like a large Lock n' Lock bowl. Lisa On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote: > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit > each new oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which > are ok, but … > > These silicone mugs have just become my new best friends. I dug them > out of the cupboard to make perpetual muffins for breakfast. As my one > muffin was cooking, lightning struck in the form of an idea. Why not > poach an egg in this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and > scrambled, but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to > stop cooking. > > I removed the muffin cup from the microwave, replaced it with the egg > cup, covered it with a folded paper towel, set it to defrost and > pressed 1, this is the shortest defrost setting on the Panasonic, then > pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what > was left of its water, into a bowl with a small pat of butter on the > bottom, added an appropriate amount of salt and pepper, and enjoyed > the egg with my muffin, which being sort of large, I cooked for 2 > presses of the 30 second cook time setting. I just pressed that button > twice then pressed the start button. By the time the egg was cooked > the muffin was cool enough to cut and add butter to, although I didn’t add > the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I > adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma > Pressman. > The cooking times need adapting because they are for 800 watt > microwave ovens. But in this recipe I adapt almost everything, > depending on what I have in the house. The good part is that the > recipe is very forgiving, and lasts as long as you need it to in the > refrigerator so you can cook a few each day instead of all at once, and they > work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the > shelf, such as bran-flakes or All-bran. The downside is that if you > overindulge they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kellogg’s all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as > shredded wheat, if you don’t need more action, or cinnamon life if you > do. Raisin bran is a good choice if you want to stick with a bran > choice. Honestly, almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes > depending on what needs to be used. Choices I have used equally well, > powdered buttermilk with the appropriate amount of water, regular > milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or > fruit flavored, and powdered milk. I would not hesitate to substitute > lemonade or orange juice either. In any case, if I want a bit more > flavor or pungency, I add lemon or lime juice to the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just > melt a stick of butter and toss that
Re: [CnD] Pizza Dough Recipe Wanted
Wonderful idea, Pamela. Sounds like that was fun. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, May 26, 2020 8:32 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Pizza Dough Recipe Wanted I often make pizzas on pittas. The bread gets firm or crisp as it bakes in the oven with all your toppings on it. That makes a really wonderful thin crust pizza without much fuss. That said, I have some dough recipes in my computer and will send something along tomorrow unless others beat me to it. I won't have enough time to do so tonight, but did have time to pass on my favorite tip. We have had pizza parties here, given each person a pie pan and a pitta and let them pick their own toppings and sauces. We could cook several at a time and it only takes 20 minutes or so. The party and pizzas were a big success. It took time to cut the pizza toppings up and put them out for people to go through the line and decorate their creation. They could eat out of the pie pans after cutting the pizzas or use paper plates as desired. Leftovers followed them home on the pie tins after the evening was over. We had them write their names on their pie tins so we would know who the pizzas belonged to as they came out of the oven which came in handy if they also had leftovers to take home. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, May 26, 2020 6:08 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Pizza Dough Recipe Wanted I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind, so though I'd prefer a Tried and True recipe anything I can make without sighted assistance will be enough. I have a Kitchen Aid with a dough hook, so that might help in knowing what can be done here in dough preparation. Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] kitchen aid
Dena here. I love my Kitchen Aid. I bought a sort of dust cover for mine. It's durable and the customer service people have been great to work with. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Wednesday, May 27, 2020 7:40 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Pizza Dough Recipe Wanted and question about kitchen aid. This is good to know I want a kitchen aid but did not know if I would be able to put on the attachments. One thing I do not like about the kitchen aid is you need to get their bowls. What are other benefits of having a kitchen aid verses a mixer? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, May 26, 2020 5:08 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Pizza Dough Recipe Wanted I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind, so though I'd prefer a Tried and True recipe anything I can make without sighted assistance will be enough. I have a Kitchen Aid with a dough hook, so that might help in knowing what can be done here in dough preparation. Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Gas or electric stoves which is better?
Hi! I have used both electric and gas and I much prefer gas. My stove has an electric pilot and I think it has gone out twice in 21 years. I have had no problems using my gas stove. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dolores Manzino via Cookinginthedark Sent: Thursday, May 28, 2020 7:34 AM To: cookinginthedark@acbradio.org Cc: Dolores Manzino Subject: [CnD] Gas or electric stoves which is better? Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] melting chips
You can use a heavy metal saucepan on low heat, stirring constantly until melted. You can melt the chips in a small microwave-safe bowl or Pyrex two-cup measuring cup and heating them on high for one minute. At the end of that time, let them stand in the microwave for one minute and then try to stir them smooth. If there are still lumps, heat them in 20-second intervals with 20-second standing times until you can stir them smooth. Remember, each microwave power wattage differs. Hope this helps. All take care and be safe. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dani Pagador via Cookinginthedark Sent: Wednesday, April 22, 2020 5:15 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Chocolate Milk Bar Hi, Everyone. I have pasted a recipe below that I found in my recipe stash and really think I need to make. How would you suggest I go about melting the chocolate chips? I don't want to burn anything; burned chocolate is such a waste. Thanks, Dani "This is the bar recipe that "Indulging in Memories in OR" is looking for. The recipe is called "Chocolate Milk Bar" which belies the richness of these bars. They are incredible, and obviously memorable! Chocolate Milk Bar (From Jane) 1/2 C Butter/margarine 1 C Brown Sugar 1 1/2 C Oatmeal 1 1/4 C Flour 1 tsp Baking Soda 1 tsp Salt 1/4 tsp vanilla 1 egg, slightly beaten Mix all ingredients until crumbly. Press 2/3 of the crumbs into a 9x9 pan, reserving 1/3 of the crumbs for the top. Make the filling. filling: 1 can Sweetened Condensed Milk 1 Tb Butter 1 C Semi-Sweet Chocolate Melt the chocolate chips; add the butter and sweetened condensed milk, and stir until it is well-mixed. Pour over the crust, and top with the remaining crumbs. Bake at 350 for 20 minutes." ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Simmering Slow Cooker Chicken and Dumplings Recipe
Marilyn, thanks for so many wonderful recipes over the years. God bless you all and be safe! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Thursday, April 16, 2020 12:17 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Simmering Slow Cooker Chicken and Dumplings Recipe Simmering Slow Cooker Chicken and Dumplings Recipe Ingredients list of 10 items 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups) 2 cups baby-cut carrots 2 stalks celery, sliced (about 1 cup) 2 cans (10 3/4 ounces each) Campbell'sR Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 cup water 1 teaspoon dried thyme leaves, crushed 1/4 teaspoon ground black pepper 2 cups all-purpose baking mix 2/3 cup milk list end Instructions list of 4 items 1. Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker. 2. Stir the soup, water, thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables. 3. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. 4. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to high. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. list end. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar’s Tamale Pie
Teresa, I'm Dena from Muncie Indiana. Where do you live in Indiana? To make this cooking related, did you know that Indiana's State pie is the sugar cream pie? Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen via Cookinginthedark Sent: Sunday, April 05, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: Re: [CnD] Sugar’s Tamale Pie Hello sugar thank you so much for the recipe, I have not made it yet will soon, I’ve also heard some of these other recipes and they all sound good right now especially for this weather where I Matt I moved to Indiana as of February and it is a bit chilly, no pun intended it is perfect for chili LOL thanks again in advance On Thu, Apr 2, 2020 at 12:20 PM Sugar Lopez via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Good morning Theresa, > I have heard of that but I have not made it with the mazza. > I will look one ip for you. > Oh and I almost skipped on your post because your reply is at the very > bottom. > Not sure how to fix that but I know there is a way. > Hugs and thanks. > Sugar > > "A day without a friend is like a pot without a drop of honey." > -Winnie the Pooh > Please support me in my journey to another opportunity of life at: > https://www.gofundme.com/sugars-transplant-journey > 🙏, 😘 > Sugar > > -Original Message- > From: Cookinginthedark On Behalf > Of Teresa Mullen via Cookinginthedark > Sent: Wednesday, April 1, 2020 9:34 PM > To: cookinginthedark@acbradio.org > Cc: Teresa Mullen > Subject: Re: [CnD] Sugar’s Tamale Pie > > On Wed, Apr 1, 2020 at 9:02 PM Sugar Lopez via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > Sugar’s Tamale Pie > > > > > > > > I've made this plenty of times, and it's really good!! > > > > > > > > 2lbs. ground beef-I use lean > > > > 1 2 cans black pitted olives > > > > 1 can of whole Kernel Corn > > > > * Lately I’ve been using cream corn and I like it better* > > > > 1 lg chopped onion > > > > 2 strans chopped green onion > > > > 1 small chopped green bell pepper > > > > 1-2 cups of grated cheddar cheese(see note at bottom) > > > > 1 small can Tomato Sauce > > > > or Diced tomatos with flavor like roased garlic and oregano etc.. > > > > ½ teaspoon Chili powder pepper > > > > Garlic powder, to taste > > > > Salt to taste > > > > 2 boxes of Jiffy Corn bread mix > > > > (Each box will take 1 egg and 1/3 milk > > > > You will prepare each box separately > > > > > > > > Preheat oven to 350 for about 20 minutes. > > > > Spray Pam on baking dish > > > > Mix 1 box of corn bread mix and pour in to baking dish. > > > > Place in oven for about 15 minutes to lightly brown the bottom (not > > baking it just yet) then take it out > > > > > > > > Brown beef for about 10 minutes. Add garlic powder and salt. Add > > onions, green onion, bell peppers, and chili powder. > > > > Let simmer until brown, Add olives and corn and tomato sauce. > > > > When ready, pour meat over baking dish with bottom of corn bread > > > > Spread cheese on top of meat. > > > > Grab the other already prepared box of corn bread and pour carefully > > over top layer. > > > > I like to use a plastic spoon or spatula as it is a challenge > > > > Mix the other box of corn bread mix and pour on top of cheese. > > > > Place in oven for 40 minutes or until corn bread is brown. Remove and > > serve. > > > > *note* > > > > > > > > If you are a cheese lover like I am, you may use as much cheese as > > possible Also, if you wish more vegetables, you may such as: red bell > > pepper, or yellow. > > > > > > > > Enjoy!! > > > > > > > > > > > > “How lucky I am to have something that makes saying goodbye so hard.” > > > > - - Winnie the Pooh > > > > 🙏, 😘 > > > > I appreciate your friendship/support at: > > > > https://www.gofundme.com/sugars-transplant-journey > > > > -Sugar > > > > > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > Hello sugar have you made one with using tamale MASA? I am in wanting to > learn that one as well this one is a good easy recipe to make but I would > like to learn to make the one with the tamale MASA do you have a recipe for > that one? God bless you thank you in advance > -- > sincerely, > teresa mullen > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How To Cook An Egg In A Microwave
I would crack your egg(s) in a separate bowl and then feel for any shell(s) particles which may have fallen into the bowl before pouring into a mixture or cooking in the microwave. Hth. Dena from Indiana -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Friday, March 27, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] How To Cook An Egg In A Microwave After you tap the egg sharply on the edge of the bowl, put your thumbs on top and your fingers under the egg. Pull it apart as if you were opening a little box with the hinges on top where your thumbs are. Diane -Original Message- From: Cookinginthedark On Behalf Of Lou Kolb via Cookinginthedark Sent: Friday, March 27, 2020 8:36 AM To: cookinginthedark@acbradio.org Cc: Lou Kolb Subject: Re: [CnD] How To Cook An Egg In A Microwave It seems to me most of you are suggesting pulling the egg shell apart by tugging the shell halves in opposite directions, as opposed to taking the egg in both hands and twisting the shell in opposite directions. Is this correct? This rookie cook needs to know! By the way, this is a wonderfully useful and helpful forum. Thanks, all, for sharing your knowledge and experience. Lou On 3/27/20, Immigrant via Cookinginthedark wrote: > I strike the egg on its long side with a knife. A swift, short stroke. > It will make enough of a crack for me to be able to pull the halves of > the shell apart, over a bowl, and the egg will run into the bowl. > > -Original Message- > From: Cookinginthedark On > Behalf Of > diane.fann7--- via Cookinginthedark > Sent: Thursday, March 26, 2020 10:06 PM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] How To Cook An Egg In A Microwave > > Hold the egg firmly In one hand. Give a quick, sharp tap on the edge > of whatever bowl you are going to put it in. Then, you can take it in > both hands and pull the shell apart. I usually get two shell halves > and no shell bits In my egg. This too is like spreading stuff. The > more you do it, the better you get at it. > > Diane > > -Original Message- > From: Cookinginthedark On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Thursday, March 26, 2020 9:53 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] How To Cook An Egg In A Microwave > > Many thanks Marilyn for this advice from one blind cook to another. > My question on this topic is as follows: > What is the best way to crack a egg? > Of course with as little shells in the bowl as possible. > Every time I've tried to crack a egg, I constantly crush the egg and > get nothing but shells. > Many thanks and keep up the great work teaching some of we blind cooks > how to cook. > Ron KR3DOG > > -Original Message- > From: Marilyn Pennington via Cookinginthedark > Sent: Thursday, March 26, 2020 11:46 > To: cookinginthedark@acbradio.org > Cc: m51penning...@gmail.com > Subject: [CnD] How To Cook An Egg In A Microwave > > How To Cook An Egg In A Microwave > > Are you running out of time, but want an egg? Eggs are good for you > and full > > > of protein. Eggs are great for breakfast, in a salad, or on a sandwich. > Make > > > an egg fast and easy in the microwave. > > Fried egg: > > Break 1 egg into a microwave save bowl. Gently poke the yolk of the > egg with > > > a knife. Cover the bowl with plastic wrap or a plate, so the egg does > not > > explode. Put in microwave for 2 to 3 minutes. > > Scrambled Egg: > > Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in > > microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the > eggs > > cooked thoroughly. > > Hard-Boiled Egg: > > Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover > the > > bowl and cook for about 2 to 3 minutes until hard. Gently stir > occasionally > > to make sure the egg is cooked throughout. The egg may not appear > pretty, > > but once you cut it up finely over a salad, all that matters is the taste. > > Poached Egg: > > Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the > yolks with > > > a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until > whites > > are set and yolks are thick but not hard. Pour out the water and serve > in > > bowl or lift egg out onto plate. Enjoy. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > In the good old days of Morse code Shorthand, 73's AKA Best Regards > and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed > Emergency Communications Station And Volunteer Certified Licensed Ham > Radio Station With the Call Sign of KR3DOG > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbra
Re: [CnD] recipe request: horseradish sauce
I appreciate your message, Linda. I was hoping someone who has been on this list for a long time might've had a recipe. My brother-in-law just retired and I want to make this for his party. Apparently, I made this many years ago and I don't have the recipe now. Have a great day. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Sunday, March 01, 2020 11:03 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] recipe request: horseradish sauce My husband and I both like to cook. He makes the best prime rib ever. For the sauce, he mixed horse radish with sour cream, he can't remember the measurements, but he says to do it to taste. This probably isn't helpful, but thought I'd share anyway. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Carol Ashland via Cookinginthedark Sent: Sunday, March 1, 2020 8:24 PM To: Dena Polston via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] recipe request: horseradish sauce Dena, I see your messages. I've never attempted to cook prime rib, though I absolutely love it, medium rare, on the rare side. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Mar 1, 2020 5:48 PM, Dena Polston via Cookinginthedark wrote: > > Hi listers: > > I'm hoping this gets to the list. I have been on this list for years! I used to have a horseradish sauce to use with prime rib. If anyone has a recipe from this list from a long time ago, would you please post? I never see my emails even though I reply to all. > > Dena from Indiana > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] recipe request: horseradish sauce
Hi listers: I'm hoping this gets to the list. I have been on this list for years! I used to have a horseradish sauce to use with prime rib. If anyone has a recipe from this list from a long time ago, would you please post? I never see my emails even though I reply to all. Dena from Indiana ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] testing
None of my messages seem to be going to any individual members or to this list. I'm just testing. Thx. Dena ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cannellini beans
Make a bean salad with them. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 28, 2020 5:41 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] cannellini beans Hello, All!! I have 3 cans of cannellini beans in my pantry. I want to know if I can use them for other dishes besides soup. The reason I am asking is because I cannot eat Any long-soaking, long-cooking beans; they just go right through me So it is not long before I have some ah, embarrassing problems with them. For some reason, I can eat cannellini beans without those problems. But, then, I buy the canned beans, so someone else did most of the work before I Get them. Thanks for any suggestions. I don't think these would work in Things like tacos. These beans are the kind I think you would Have in some Italian casseroles and dishes. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash)
Send us the recipe if you do. Thanks. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, February 22, 2020 6:26 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash) This is great! I have a recipe called, "chex Moroccan Crunch." I haven't made it for years and have been thinking recently I would make it. Years ago, I bought a large covered roaster pan just to make this kind of thing easier to stir. I may consider trying it in the crock pot. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 22, 2020 5:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash) I'm going to take this in a slightly different direction because this recipe has so much potential variety to it. The basics: Chex Mix (or for folks from Gen-X or earlier, Trash) is a snack recipe with a few specific features: 1. a mix of Chex or similar cereals, another grain based item like Cheerios, pretzel sticks or something similar, and possibly nuts 2. Butter and Worcestershire sauce as a core seasoning 3. Other spices, some of them salts, to get that salty snack vibe. Cooking: There are two common ways to cook (or more accurately, toast) this snack. 1. Oven: Preheat oven to 250 Melt the Marinade ingredients until warm and blended. Cover a large cookie sheet with foil. Pour all of the remaining ingredients on to the cookie sheet. Cover with the marinade so that it covers all of the dry ingredients evenly. Cook for 1 hour, turning every 15 minutes. 2. Crock Pot: Combine cereals and nuts and pretzels in crock pot. Mix melted butter and seasonings, Worcestershire and tobasco. Pour over mixture in crock pot. and toss lightly to coat. Do not cover! Cook on high for 2 hours, stirring well every 30 minutes. Turn to low and cook for 2 to 6 hours. Ingredients: 1. Seasoning: ½ cup of butter, melted 4 tablespoons Worcestershire sauce ½ teaspoon garlic salt (use garlic powder for a lower sodium version), onion salt, (use onion powder for a lower sodium option) and seasoning salt. You can replace the last one with other options like creole seasoning, Greek seasoning, etc. 1 dash of Tabasco or cayenne (Omit this if you're using a hotter seasoning in place of the seasoning salt) 2. Main Ingredients: The classic mix is 1 cup each of Rice Chex, Wheat Chex, Corn Chex, Cheerios, pretzel sticks, and mixed nuts. The Cheerios can be replaced with Goldfish or cheese crackers or if you don't want to add more flavor oyster crackers will suffice too. You can substitute 2 cups of Crispix for the corn and wheat cereal, or use the small shredded wheat cereal for the Wheat Chex. I prefer sesame sticks to pretzels, and they substitute well. And if you don't like mixed nuts you can use peanuts, cashews, or pretty much whatever other nut you want to. If you have someone with a nut allergy you can add any of the other options into the mix. This is an area for a lot of expression, as the things can vary a lot, even getting away from Chex style cereals completely. Any questions? Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] recipe needed
Hi folks, I have been on this list a long long time. I thought I had gotten a horseradish sauce recipe from the list to have with prime rib. Would some of you who have been on the list search to see if you have any recipes for this from years ago. I can't find it now. Your help would be much appreciated. All have a great day! Dena from Indiana ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
I wouldn't know what to do without my crockpots and those liners are a miracle! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 5:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Slow cooking I've got two of the original Rival Crock Pots, both of which still work, though I only use them with liners these days because otherwise they're a nightmare to clean. I've got two others, my 5 quart removable crock Rival the one I use the most. I slipped up and melted the cord on it, so I had to replace it., but it still works great after that repair. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 2:28 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Slow cooking Wow!! An older slow cooker from the '70's Amazing how some things last longer than others. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Friday, February 21, 2020 10:50 AM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Slow cooking Wow, I like this recipe. I've had one of my slow cookers since the 70's too, my firiends gave it to ome at my first baby shower. It's a smaller one so I only used it for me and my husband. I use the bigger one when the fam comes. They eat a lot! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Friday, February 21, 2020 11:04 AM To: Marie Rudys via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Slow cooking One recipe for round steak in the slow cooker that was on this list and I consider tried and true had three ingredients. Round steaks, onions peeled and halved, and left over brewed coffee for the liquid. Makes a real tastey gravy and tenderizes the meat with the acid in the coffee. The crockpot and that's what those were called originally was invented by Rival just in time for World War II., and women doing work in Defense Plants bought them and used them regularly to feed themselves and their families when they got home from work. In my past I did lots of cooking with crockpots. The all metal slow cookers I have less confidence using. I had an Aroma and it died after three uses so wasn't well built. On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote: > Date: Fri, 21 Feb 2020 13:47:50 > From: Marie Rudys via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Slow cooking > > Hello, everyone!! > > > > I have been using slow cookers for forty years, and never had any of > them burn up. > > They use no more power than a lightbulb, to be honest about it. > > That is why it is perfectly safe to let it do its job whether or not > you are > > Home. Low is around 250 degrees and high is > > 300 or so. Like a slow oven, really. > > I read that in the original Rival Crockpot Cookbook > > Back in the 1980's, and that information has stayed with me > > Ever since. I don't have to monitor it so closely, either. > > I never had a slow cooker boil over, either. It is not supposed to. > > > > Those of you who use one regularly know what I'm on about. > > I have gone out with the pot on low and when I got home tired, > > There is my food ready to eat. I never, ever had a > > Slow cooker catch fire or short out on me. Not one. > > I am cooking a roast now, with pearl onions and baby carrots > > And some potatoes. I did not put too much water > > In the bottom, because I know there will be more liquid as the meat > > Cooks. I am going to make some gravy from that. > > > > I use it at least once a month, when I > > Really want to slow cook something. > > > > The Hamilton Beach cooks slightly faster than the Rival > > I used to have back in the 1980's. But I just cook my roast the same > > Way I did back in those days. > > > > Marie > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthed
Re: [CnD] fixing up canned fruit
Portion control is the key along with fresh fruit rather than canned unless you get the fruit in its own juice. Good luck with fruit. I know I've purchased unsweetened coconut. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 6:22 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] fixing up canned fruit I am not crazy for coconut; maybe because I had the sweetened Kind several times in my life. I did have a fresh coconut once, during my second miserable "marriage." It was quite an experience. But it would be too hard for me to get That open. Surely, the stores now have unsweetened coconut In bags all ready to go. I love blueberries, cherries and strawberries. Those are my favorites, maybe because they are not too sweet. I don't eat bananas much, because they are too sweet alone. I like it better in muffins where they don't seem to be so overpowering. I know they say you have to eat some fruit. But the doctor told me to cut out canned "diet" Fruits because she said it is keeping my weight up. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Friday, February 21, 2020 2:36 PM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: [CnD] fixing up canned fruit A couple things I do with canned fruit if supplies are on hand is to put two tablespoons of unsweetened grated coconut on top of it and then shake some allspice onto the fruit. That improves the taste tremendously. Now I think of it, for breakfast if I'm having oatmeal I put a handful of frozen blueberries in the bowl first then add the normal ingredients. By the time the oatmeal is finished in the microwave, those berries are also thawed out and it's better eating that way. If you can get people from the Philipines to start writing about their deserts, that's good cooking! -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Help with list, was "RE: Two more easy cookbooks, written for the blind"
I hit Ctrl Shift R and I never see my messages. I didn't see the ones you mentioned. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Thursday, February 20, 2020 3:46 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: [CnD] Help with list, was "RE: Two more easy cookbooks, written for the blind" All, I seem to be having trouble sending messages directly to the list. I can reply to a message and I see my messages and get responses but when I send a regular message I get no response. For example, I've sent two in the past week. One was regarding accessible juicers and one was regarding grill tips for a charcoal grill, has anyone seen these? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 5:26 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Two more easy cookbooks, written for the blind I am sure that book has a lot of valuable information, however I see nothing wrong with blind people using microwave ovens. I don't use mine as much as I used to when I first began cooking, but I still use it. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 8:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Two more easy cookbooks, written for the blind Another cookbook I highly recommend and it is on Bard, too, Is called When The Cook Can't Look by Ralph Reed. He does not recommend blind people use microwave ovens,. He did not revise the book or change his mind about it, though. There are easy recipes from stove top to oven in that one. Oh, another book on Bard I also recommend is Cooking Without Looking by Esther Knudson Tipps; there are two different audiobooks, Each read by a different narrator. The one read by the man is read by a blind Person who is reading from a braille copy. It is an old book, but has useful information In it as well. Best, Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 8:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scra
Re: [CnD] Measuring tips
I love those spoons and cups. Dena from Indiana -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Thursday, February 20, 2020 9:21 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Measuring tips Hard plastic, and there is braille on the Pourfect Cups and a pour spout on every one of them, And there is a no-skid ring on the cups starting with 1/2 to the 2 cup one. There are nine different measuring cups in that set, And eleven different sized measuring spoons, all with braille on them. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Wednesday, February 19, 2020 8:02 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Measuring tips Hi Brennen, from Ron Kolesar. I'm curious to know the following. Are the measuring cups made out of heavy hard plastic, or made out of stainless steel? I'm thinking of picking up a set of the measuring cups and spoons for myself. So, many thanks. Ron KR3DOG -Original Message- From: Brennen Kinch via Cookinginthedark Sent: Wednesday, February 19, 2020 22:08 To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: [CnD] Measuring tips Hi everyone so here’s an interesting question how does everybody deal with measuring for example when a recipe says 1/2 cup flour how do you guys measure out 1/2 cup I have measuring cups that I bought at the blind mice megamall with braille on them that tells me what each measurement is but how does everyone fill the cup without making it run over and spill everywhere Any help and tips would be appreciated thank you Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Maybe it is something else
It is called Hi Marks. I haven't had any of that stuff for a long time. It did not stick to my oven dial. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Thursday, February 20, 2020 10:04 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Maybe it is something else Hello, All. I am just thinking, I may have gotten the name of that Stuff wrong. I remember it came in a tube and you can use that semi solid Material to mark appliances and things where braille labels would be Too big or not stick too well, and that stuff would Stay on for ages. My late sighted friend Howard marked his Microwave for me so I could use it without asking him all the time. When that microwave went out, he got another one, but by then, I did not Live in the same building anymore and there was no need to share that Microwave. It's different when someone can see. They don't need it unless their sight Is dimming. Whatever that stuff is called, if someone remembers, I thought it was Hi Marks. Sure wish I had some of that just in case. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New Wave oven
The disappointing thing about the Temo microwave was that the power level was not as great and it takes longer to heat things, etc. But I've had mine for several years now. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Wednesday, February 19, 2020 3:07 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] New Wave oven I've known that for over fifty years, Ron. You did not tell me anything new in this post. I still say it is not right to pay four hundred dollars For a talking microwave when Hamilton Beach proved it could be made For less in the 2010's. Think about that. Actually, to be honest about it, I grew up with no microwave oven; my mother never wanted one. She made everything from scratch, with no food processor, No blender, and when she had to make batter for anything, She used a rotary beater; that was good enough for her back then. The only modern thing she had was a slow cooker. Everything was done On the stove. It is my choice to be without a microwave. Unless some company makes one with a lifetime guarantee and makes It last, instead of a lifespan of two years, for $150, I might consider Another one. Not at this present time. Thank you and have a nice day. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Wednesday, February 19, 2020 11:53 AM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] New Wave oven As a blind and multi-disabled adult, I would seriously agree with you on that! But get the sighted population, which is much, much larger than our population is and you have to step back. It comes back to supply and demand. But what will you do, since still 70 to 80 percent of the disable population is still unemployed. So, that's my two cents on the topic. Ron KR3DOG -Original Message- From: Jennifer Thompson via Cookinginthedark Sent: Wednesday, February 19, 2020 08:02 To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] New Wave oven I don't think it is right to jack up the price for a talking toaster oven or anything else that talks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, February 18, 2020 6:56 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] New Wave oven I do not own a NewWave oven. Another person was talking about making French fries using a NewWave oven, so I asked how accessible it is. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New Wave oven Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] welcome
Welcome to the list, Linda. This is the most traffic I've seen in a while. I hope you enjoy the list. Dena from Indiana ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New Wave oven
Great description, Richard. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Richard Kuzma via Cookinginthedark Sent: Tuesday, February 18, 2020 6:32 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: Re: [CnD] New Wave oven Just fyi, On the subject of toaster ovens. I have a Hamilton beach one and it called the easy reach model. Has three knobs and is one hundred percent accessible once you know what each knob does. The door lifts up over top of it like an old time roll top desk. I have had it for over a year and just love it and it was under seventy dollars and is still kicking. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] New Wave oven Hello, All. Immigrant, what does the New Wave oven look like? I am curious. I don't want a talking toaster oven. I just cannot afford it anyway. Four hundred dollars is just out of my budget. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] wow
Man, this list is "cooking" now! I haven't seen this many messages in a very long time. All have a great day! Dena from Indiana ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] garlic
Where do you find this garlic ... in the produce or freezer section? If in the frozen section, where is it located? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Wednesday, January 22, 2020 11:03 AM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: [CnD] garlic I missed the garlic post, but I buy the frozen all ready peeled garlic cloves. I use a zester or micro plane to ad the garlic to recipes. The cloves grate very easily and you never get small chunks in your recipe. They keep quite a long time in the freezer. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Monday, January 20, 2020 10:51 PM To: Ron Kolesar via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] A thank you letter. Make sure your friends also eat garlic then no problem. On Mon, 20 Jan 2020, Ron Kolesar via Cookinginthedark wrote: > Date: Mon, 20 Jan 2020 20:58:29 > From: Ron Kolesar via Cookinginthedark > To: Cooking In The Dark > Cc: Ron Kolesar > Subject: [CnD] A thank you letter. > > Just wanted to say thanks from a bachelor cook for the advice on > cooking lasagna noodles a little easier and the tip on garlic. > I love lasagna and Italian cooking. > Which is easier? > Making the layers of lasagna noodles or rolling them up for lasagna roll ups? > You never can have enough garlic. > But for some weird reason, to much garlic and you lose friends. SMILES. > Will have to try the pre cooked noodles the next time with the awesome > talking toaster oven any advice on doing a small roast with those > awesome baby potatoes and baby carrots as well?. > One question to my fellow blind cooks. > Is there a easy step by step recipe for making a easy mac and cheese? > I really enjoy the c shaped noodles, but found out that the craft box > makes enough for two servings. > Would love a recipe for any Italian dish my fellow blind cooks would > love to share for me to practice on. > I'm already a subscriber to our cooking in the dark podcasts. > Can most of it be made and or melted in the microwave to cut down on > dirtying pots and or pans? > Would love to learn how to make it instead of having my care attendant > make it for me all of the time. > I do most of all of my own cooking as a fellow blind cook, unless it > comes to keeping track of those portions. > We all need to watch our portions to keep a low waste line. SMILES. > May I ask my fellow blind cooks how they do that without vision? > Now for a thank you present for answering all of my questions. > I love the grand biscuits. > Instead of getting them in their cans, I've found them easier from > Sam's Club in a huge zip lock bag. > The only thing you still have to watch out for is when they freeze, > they stick together. > Would love a tip on attempting to keep them separated while still in > their bag. > I guess everything in life has it's good points as well as their bad points. > SMILES. > Many thanks for the help and the advice. > Ron KR3DOG who's always ready to learn something new. > In the good old days of Morse code Shorthand, 73's AKA Best Regards > and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed > Emergency Communications Station And Volunteer Certified Licensed Ham > Radio Station With the Call Sign of KR3DOG > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spaghetti
Ron, You can also break up your spaghetti noodles before you boil them. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Wednesday, January 22, 2020 11:09 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] A thank you letter. Ron, you can use farfalle or bow tie pasta which is much easier to handle than long lasagna noodles. -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, January 20, 2020 8:58 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] A thank you letter. Just wanted to say thanks from a bachelor cook for the advice on cooking lasagna noodles a little easier and the tip on garlic. I love lasagna and Italian cooking. Which is easier? Making the layers of lasagna noodles or rolling them up for lasagna roll ups? You never can have enough garlic. But for some weird reason, to much garlic and you lose friends. SMILES. Will have to try the pre cooked noodles the next time with the awesome talking toaster oven any advice on doing a small roast with those awesome baby potatoes and baby carrots as well?. One question to my fellow blind cooks. Is there a easy step by step recipe for making a easy mac and cheese? I really enjoy the c shaped noodles, but found out that the craft box makes enough for two servings. Would love a recipe for any Italian dish my fellow blind cooks would love to share for me to practice on. I'm already a subscriber to our cooking in the dark podcasts. Can most of it be made and or melted in the microwave to cut down on dirtying pots and or pans? Would love to learn how to make it instead of having my care attendant make it for me all of the time. I do most of all of my own cooking as a fellow blind cook, unless it comes to keeping track of those portions. We all need to watch our portions to keep a low waste line. SMILES. May I ask my fellow blind cooks how they do that without vision? Now for a thank you present for answering all of my questions. I love the grand biscuits. Instead of getting them in their cans, I've found them easier from Sam's Club in a huge zip lock bag. The only thing you still have to watch out for is when they freeze, they stick together. Would love a tip on attempting to keep them separated while still in their bag. I guess everything in life has it's good points as well as their bad points. SMILES. Many thanks for the help and the advice. Ron KR3DOG who's always ready to learn something new. In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Keto taco casserole
Hi Jennifer, It's so good to see more traffic and recipes on the list. What is Keto taco seasoning mix? Thanks. Dena from Indiana -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, January 19, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Keto taco casserole Keto taco casserole 1 tbsp. extra-virgin olive oil 1/2 yellow onion, diced 2 lb. ground beef 2 tbsp. kosher salt Freshly ground black pepper 2 tbsp. keto taco seasoning mix 1 jalapeño, seeded and minced, plus more sliced for garnish 6 large eggs, lightly beaten 2 c. shredded Mexican cheese 2 tbsp. freshly chopped parsley leaves 1 c. sour cream, for serving (optional) Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes. Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeño and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly. In a large mixing bowl, whisk eggs, then add in meat mixture. Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese. Bake until set, about 25 minutes. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bubbaghetti
Hi! What size box of spaghetti would you use for this? And ... don't forget to take out that bay leaf. That won't taste good. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Monday, January 20, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: [CnD] bubbaghetti bubbaghetti 1 lb. ground sirloin 90 percent lean 16 oz hunts tomato sauce 1 medium onion Chopped 1 teaspoon salt 1 teaspoon sugar ½ teaspon oregano ½ teaspoon italian seasoning ½ teaspoon thyme ½ teaspoon chopped baisl ½ teaspoon chopped rosemary 1 bay leaf Directions Put all spices into a measuring cup and set aside Brown meat and onion over medium heat uncovered. After meat is browned, pour in tomato sauce and spices. Stir well, cover, and reduce heat. Simmer for about 25 minutes. Cook speghetti noodles according to directions on box. Serve noodles, top with sauce, and enjoy. I always top mine with parm cheese and garlic powder. The garlic can be added to the spices before cooking if you like. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A corn bread tip to go with the potatoes soup.
Ron and all: I have seen the premade "sweet" cornbread at Wal-Mart too. I don't have a Sams close by. All have a great day. Dena from Indiana -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, January 20, 2020 10:03 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] A corn bread tip to go with the potatoes soup. Hello to my fellow blind cooks. For those who love corn bread as much as I do, here's a couple tips. 1. To make sure the bread isn't as dry and or crumbly, add a can of cream corn in the batter. Tip two, which is a easier tip. For those who have a Sam's club membership, Samsclub has a box of small loafs of corn bread that also is awesome to the taste buds as well. Smiles. Now that would go great with the potato soup. SMILES. To all, enjoy. Ron KR3DOG In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Grocery delivery services
Dear Lou, I just purchased and received a great book from National Braille Press called: "Dinner Delivered accessible and easy ways to receive meals directly to your door" (2 volumes in Braille) Some of the aforementioned grocery shopping apps such as Instacart and Shipt are discussed in the book along with many other interesting things. Here is NBP's number if anyone would like to have it: (800) 548-7323. There are other ways to get the book besides a hard Braille copy. I hope you or others on the list find this useful. I'm just starting to read the book now. Wishing everyone on the list a very happy 2020! Dena from Indiana -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lou Kolb via Cookinginthedark Sent: Saturday, December 28, 2019 4:41 PM To: cookinginthedark Cc: Lou Kolb Subject: [CnD] Grocery delivery services Forgive me if this is off-topic, but it does involve food and procuring ingredients. Does anyone on the list use Instacart, the grocery shopping and delivery service? Usually, my sighted wife puts in the order and, when it comes, I put it away. But there are times when it's better for me to be able to compile and submit the order as well. I'm wondering if the Ios app is more accessible than the website and a PC. If you want to respond off-list, my email is: louk...@gmail.com Thanks much. Lou ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] DUMP PUDDING CAKE
I looked up a recipe on the Internet as I didn't know where you got this to see how much butterscotch bits were needed and howto make the Cook 'n' Serve butterscotch pudding. Taste of Home said 11 oz. butterscotch chips. But they used a yellow cake mix. I think the vanilla sounds very good though. They recommended 1/2 cup chopped walnuts or pecans. I can't wait to try this. Thanks, Marilyn. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, August 15, 2019 9:23 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] DUMP PUDDING CAKE DUMP PUDDING CAKE 1 pkg. butterscotch pudding mix (not instant) 2 c. milk 1 pkg. vanilla cake mix 1 pkg. butterscotch bits 1 c. chopped nuts Make pudding. When thickened, add cake mix. Spread in greased and floured 13"x9" pan. Sprinkle bits and nuts on top. Bake at 350 degrees for 30 to 35 minutes. Forms cake and frosting all at once. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for a particular talking meat thermometer
Dena from Muncie Indiana here. What I wish for is a talking candy thermometer. -Original Message- From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, May 27, 2019 5:16 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] looking for a particular talking meat thermometer Hello, Someone on another list I'm on is looking for a talking meat thermometer that possibly has a coil on it with a probe on the end that can be inserted into the meat and the temperature gage sits on the outside of the oven. He asks if there is any such creature? Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BUTTERSCOTCH DUMP CAKE
Dear Marilyn and list: Can you do this butterscotch dump cake in a 9 by 13 inch pan? If so, what would the time and temp difference be? This sounds delicious. Is it very butterscotchy? Thanks. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 12, 2019 9:47 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: Re: [CnD] BUTTERSCOTCH DUMP CAKE I have baked this cake and in one hour, it is always done. You can put a toothpick to test the cake when you take it out of the oven. If batter is on the toothpick, the cake is not quite done. Marilyn -Original Message- From: Teresa Mullen via Cookinginthedark Sent: Friday, April 12, 2019 7:42 AM To: cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: Re: [CnD] BUTTERSCOTCH DUMP CAKE Hello With this recipe, when done, do you leave the contents in the pan? It has been a long time since I made dump cake. Also how can you tell if it is done? Teresa Sanchez sent from my iPhone > On Apr 10, 2019, at 8:30 PM, Marilyn Pennington via Cookinginthedark > wrote: > > BUTTERSCOTCH DUMP CAKE > > 2019-02-13Cakes > > 1 pkg. yellow cake mix > > 1 pkg. vanilla instant pudding mix > > 1 c. sour cream > > 1/4 c. oil > > 4 eggs > > 1 (6 oz.) pkg. butterscotch morsels > > > > Mix all above ingredients except morsels together well. Add morsels > and blend in mixture with spoon. Grease and flour a bundt pan. Pour > batter into pan > > and bake at 350 degree oven 1 hour or until done. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] a sugar cookie question
That sounds like a great recipe. Where did it come from and are you going to post it here? -Original Message- From: Jamie Prater via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 06, 2019 2:16 AM To: cookinginthedark@acbradio.org Cc: Jamie Prater Subject: [CnD] a sugar cookie question Hi, I was looking up an old recipe I got back in high school for granny's sugar cookies. The recipe called for plain flour and baking powder but not salt. I thought most cookie recipes particularly sugar cookies called for salt. Am I misinformed on this? I do not want to mess up my recipe but this situation surprised me. What do you guys think?? Thanks and have a blessed day. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] need recipe ... please
Marilyn or anyone on list: Can you please send the diabetic rhubarb coffee cake recipe again? I accidentally deleted it and can't find it. Have a great evening. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, January 24, 2019 8:49 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] Caramel Corn for the Ultimate Super Bowl Party Recipe Smack Down Caramel Corn for the Ultimate Super Bowl Party Recipe Smack Down by Barbara on January 25, 2009 8 cups popped corn (about 1/2 cup unpopped) 3/4 cup sugar 3/4 cup brown sugar (packed) 1/2 cup light corn syrup 1/2 cup water 1 tsp. white vinegar 1/4 tsp. salt 3/4 cup butter Measure popped corn into large bowl. Combine sugar, corn syrup, water, vinegar and salt in 2-quart saucepan. Heat to boiling over medium-high heat, stirring frequently. Cook, stirring constantly, to 260º on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low; stir in butter until melted. Pour syrup in thin stream over popcorn in bowl, stirring until popcorn is well coated. Spread mixture on baking sheet. Cool. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 3/4 cup chopped onion
Marilyn, is this spinach lasagna? It doesn't say in the subject line. Thanks. This sounds good. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 27, 2018 9:29 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington; cooking-frie...@groups.io Subject: [CnD] 3/4 cup chopped onion 3/4 cup chopped onion 2 cloves garlic, finely chopped 2 tablespoons oil 2 (26 ounce) jars prepared pasta sauce 1 (16 ounce) container ricotta cheese or cottage cheese 1 (10 ounce) package frozen chopped spinach, thawed and well-drained 1 pound shredded Mozzarella cheese, divided 1/2 cup grated Parmesan cheese 2 eggs 1 (16 ounce) package lasagna noodles, cooked Preheat oven to 350 degrees. In large pan, cook onion and garlic in oil. Add prepared pasta sauce. Simmer for 15 minutes. In bowl, mix ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 by 9 inch baking dish, layer 2 cups sauce, one-half of noodles, one-half of remaining sauce, spinach mixture, one-half of remaining Mozzarella cheese, remaining noodles and remaining sauce. Cover; bake for 45 minutes, or until hot. Uncover; top with remaining Mozzarella cheese. Bake for 15 minutes more. Let stand for 15 minutes before serving. Makes 6 to 8 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 1/2 cup mayonnaise
What is the name of this recipe in the subject line, Marilyn? The recipe looks good. Thanks. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 27, 2018 9:30 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington; cooking-frie...@groups.io Subject: [CnD] 1/2 cup mayonnaise 1/2 cup mayonnaise 1 (8 ounce) package cream cheese, softened 2 tablespoons apple juice 1 onion, minced 1 pound lump crabmeat, picked over to remove cartilage and shell bits Mix mayonnaise, cream cheese and apple juice in medium-sized bowl until blended. Stir in onions, mix well. Gently stir in crabmeat. Place in 1 to 3 quart slow cooker. Cover; cook on low for 4 hours. Dip will hold for 2 hours. Stir occasionally. Serve with snack crackers, snack bread or crudites. Makes 8 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
