Re: [CnD] Cutting a cantaloupe
Yes, Dani. This makes a lot of sense to me and is pretty much what I do. Sent from Mail for Windows 10 From: Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 6:00 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting a > stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife most > effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting >> whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with four >> separate pieces. You can even cut them into smaller pieces if you want >> before >> you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, at >> least >> it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was talking >> > about >> > cutting melons, and also about different mixes. He briefly mentioned the >> > melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go over >> > that >> > again? Cut it lengthwise; turn and cut again? Does this make sense >> > hopefully? Thanks. >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Chicken Salad Sandwiches
These look both delicious, and versatile. Like you, I would lean toward using roasted chicken rather than canned. Sent from Mail for Windows 10 From: Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 3:38 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
Re: [CnD] Hope this is not out of line
I don’t really think an apology is necessary. I understood what you were wanting, and while I’d have to cast my vote against it I feel that you had every right to make your suggestion. When it comes to recipes and many other things, a good balance is always a good thing. So, maybe you have some favorite recipes or tips you’d like to share with us. Or, maybe you’ve been looking for something and would like to put out the word here? Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:59 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] ROBERT REDFORD'S 4 LAYER DESSERT
Yes, this is it, and because Linda and I were coworkers for many years I also have fond memories of that recipe made by the cooking class. Also, and please correct me if I am wrong Linda, but I think you guys often substituted lemon pudding for the chocolate. Good stuff for sure. Thanks for finding this one Marilyn. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Thursday, September 3, 2020 6:54 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT Wow, what a way to start the day! Amazing. Thanks, I would have never thought this recipe could be found. It's been so long ago since I taught, and since we made this, but this recipe is really really good and decadent! Yum! On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: > ROBERT REDFORD'S 4 LAYER DESSERT > > > > 1 c. flour > > 1 stick butter > > 1/2 c. chopped pecans > > 8 oz. cream cheese > > 1 c. powdered sugar > > 1 c. Cool Whip > > 2 sm. instant chocolate pudding > > 3 c. cold milk > > > > Mix first three ingredients together and bake 20 minutes at 350 degrees in > 13"x9" pan. > > > > Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked > crust. Whip the pudding with the cold milk and spread on next. Top with more > Cool > > Whip. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Shrinking Cake Mixes | CDKitchen.com
This is very helpful information, thanks! It seems to me that more and more brands are being down-sized. For example, ice cream no longer comes in a half gallon container. It’s a quart and a half. The only explanation I can come up with is it’s another way of raising the price. You know, pay the same but get less. Sent from Mail for Windows 10 From: Kathy Brandt via Cookinginthedark Sent: Tuesday, August 25, 2020 5:50 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] Shrinking Cake Mixes | CDKitchen.com https://www.cdkitchen.com/cooking-tips/cake-mixes.html Thought would send, since I think some of the cake recipes that have been coming out lately require the older size. The webpage includes a cake mix calculator where you can enter the size box you have and then the size you need; you will then be told how much flour, at Cetera, is necessary. The crux is: If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. If you use a loPackages of cake mix have shrunk in size so older recipes calling for an 18.25 ounce box may not work as well with the new packaging. This easy fix will take care of the difference. If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. If you use a loPackages of cake mix have shrunk in size so older recipes calling for an 18.25 ounce box may not work as well with the new packaging. This easy fix will take care of the difference. If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. If you use a loPackages of cake mix have shrunk in size so older recipes calling for an 18.25 ounce box may not work as well with the new packaging. This easy fix will take care of the difference. If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. ___ 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] T Yeast Bread Recipes Wanted please?
This looks like an excellent recipe, and once the weather cools off some, if it ever cools off again, I’ll be making this. Thanks for sharing. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 5:29 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] T Yeast Bread Recipes Wanted please? This is my favorite. Manchet Bread 4 tablespoons sugar 2 teaspoons salt 1-1/2 cup milk 1/2 cup butter, melted, or 1/2 cup oil 2 eggs, beaten 7 to 8 cups flour 2 packages yeast 1/2 cup lukewarm water to dissolve yeast In saucepan or microwave, heat the sugar, salt, milk, and butter until very hot. Allow to cool to lukewarm. Beat in two cups of the flour. Add the room temperature eggs, one at a time, beating after each addition. Mixture must not be too hot or it will kill the yeast. Dissolve the yeast in water that is about the temperature for a baby bottle. Stir into milk mixture. Ad flour, 1/2 cup at a time, mixing, until it forms a loose, shreddy ball. Turn out onto a floured surface and knead until smooth and elastic, adding more flour as needed. It may not be necessary to ad all the flour. It can help to oil the hands so that the dough does not stick to them. Grease a large bowl. Put the ball of dough into the bowl. Then turn it over to be sure that all the surface has ben greased. Cover with a towel or with plastic wrap. Let rise in a warm, dry place. This will take anywhere from an hour to more than two. When the dough has risen, it will not spring back when pressed with the fingertips. It also makes a slight breathing sound. (Do not allow the dough to over-proof. If it has alcohol on its breath, it has over-proofed.) Gently punch the dough down. Grease two 9 by 5 or 8 by 4 loaf pans. Shape the dough into loaves the size of the pans. Then press them in. You can butter the top if you want. Whatever shape they are, that is the shape they will be. Cover again with the towel. When the dough has crested about a half inch above the top of the pan, preheat the oven to 425. Place the pans on the center rack. The pans should be toward the middle of the rack, not touching the sides, not touching each other. They should be a couple inches away from the front of the oven. Bake ten minutes. Then reduce heat to 350 and bake until done. This may take approximately 20 minutes, but you need to check them. To do this, remove from pan and turn out onto a surface. With knuckles, rap on the bottom surface of the loaf. The bottom and the sides should sound hollow and not want to give under the pressure. The top always gets done first. Or use a thermometer registered at approximately 190. If you need to put the bread back into the oven, the pan is now optional. Allow to cool completely before slicing. Spread top and sides with butter if you wish. This recipe is very versatile. You can substitute just about any kind of flour for some of the white. You can mix in 2 cups oatmeal into the dough early and then use much les white flour, perhaps substituting molasses for the sugar. You can roll it out and fill it with any kind of filling you like, sweet like butter, cinnamon and sugar, or you can make a meat filling and make your own hot pockets. I have even used it for pizza dough, though it made a more bread-like pizza crust than some people would like. Use all water if you don't have milk. I have ben making versions of this recipe for decades. It is time-consuming, but actually very easy. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 24, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] T Yeast Bread Recipes Wanted please? A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ 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] Eating rabbit
What I was referring to is a disease called tularemia and it infects jack rabbits. I’m in southern California and it’s definitely prevalent in the southwest, and for all I know other areas as well. Cooking doesn’t destroy the bacteria. Sent from Mail for Windows 10 From: Lois Swartz via Cookinginthedark Sent: Sunday, August 23, 2020 11:24 AM To: cookinginthedark@acbradio.org Cc: Lois Swartz Subject: Re: [CnD] Eating rabbit Maybe so, I just don't know. My friend maybe went hunting at a certain time of the year. It has been a long time ago, smile. I have also eaten tame rabbit and like it. Lois -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Evelyn via Cookinginthedark Sent: Saturday, August 22, 2020 3:37 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Eating rabbit I could be wrong about this, but I think the issue with wild rabbit is that in some parts of the country wild rabbits have a disease which apparently isn't destroyed in cooking. -Original Message- From: Cookinginthedark On Behalf Of Lois Swartz via Cookinginthedark Sent: Saturday, August 22, 2020 9:52 AM To: cookinginthedark@acbradio.org Cc: Lois Swartz Subject: Re: [CnD] Eating rabbit I have had wild rabbit before and still like it! I had a boyfriend that use to get them and bring them to the family. Lois -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Friday, August 21, 2020 6:35 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Eating rabbit Rabbit and squirrel, is just like eating chicken. Don't get wild rabbit though. Ron who started all of this trouble. SMILES. -Original Message- From: Linda S. via Cookinginthedark Sent: Friday, August 21, 2020 17:26 To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Eating rabbit I have the fuzzy little wild rabbits in my back yard, and duckies in the lake that's about three blocks from here. My husband did buy rabbit at the store and brought it home to cook for himself.I just couldn't wrap my little blind mind around eating a sweet fuzzy creature like a rabbit. I'm not even sure why I eat meat except that it tastes so darn good. I used to spend my summers in Nebraska on my grandparents farm and that was another life experience. Disgusting! but sometimes really fun! On 8/21/2020 2:02 PM, Immigrant via Cookinginthedark wrote: > You mean, you cannot find it in stores? > > -Original Message- > From: Cookinginthedark On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Friday, August 21, 2020 8:03 AM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Eating rabbit > > Ok now, who has the rabbit? SMILES. > I love rabbit, and I've hunted high and low, and can not find it. > Ron > > -Original Message- > From: Immigrant via Cookinginthedark > Sent: Friday, August 21, 2020 00:40 > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Eating rabbit > > I had tried rabbit once, and I liked it. > > -Original Message- > From: Cookinginthedark On > Behalf Of Karen Delzer via Cookinginthedark > Sent: Thursday, August 20, 2020 11:06 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I remember when I was a child, my grandmother and my aunt used to make > the best rabbit you could ever imagined. I mean, it was even better > than fried chicken, and I am really picky. Their rabbit was way > above anything else. I don't know how they did it, but they did. I've > heard since then, that rabbit is not an easy thing to prepare because > it can be quite tough if done incorrectly. Guess those ladies had a > gift. Sure miss them. > > Karen > > At 05:17 PM 8/20/2020, you wrote: >> I have no problem eating duck or goose either, however I draw the >> line at road kill and rabbit. The bones in rabbit are sharp and >> rabbit has to be harvested and eaten at the right time of year unless >> you want rabbit's worms to punch your reincarnation ticket which they >> most definitely shall do. >> >> I don't think I've ever eaten shepherd's pie made with lamb either >> and find that curious. >> >> On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: >> >>> Date: Thu, 20 Aug 2020 19:42:21 >>> From: Immigrant via Cookinginthedark >>> To: cookinginthedark@acbradio.org >>> Cc: Immigrant >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> I don't see anything wrong with eating duck or goose. >>> >>> -Original Message- >>> From: Cookinginthedark On >>>
Re: [CnD] Eating rabbit
I could be wrong about this, but I think the issue with wild rabbit is that in some parts of the country wild rabbits have a disease which apparently isn't destroyed in cooking. -Original Message- From: Cookinginthedark On Behalf Of Lois Swartz via Cookinginthedark Sent: Saturday, August 22, 2020 9:52 AM To: cookinginthedark@acbradio.org Cc: Lois Swartz Subject: Re: [CnD] Eating rabbit I have had wild rabbit before and still like it! I had a boyfriend that use to get them and bring them to the family. Lois -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Friday, August 21, 2020 6:35 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Eating rabbit Rabbit and squirrel, is just like eating chicken. Don't get wild rabbit though. Ron who started all of this trouble. SMILES. -Original Message- From: Linda S. via Cookinginthedark Sent: Friday, August 21, 2020 17:26 To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Eating rabbit I have the fuzzy little wild rabbits in my back yard, and duckies in the lake that's about three blocks from here. My husband did buy rabbit at the store and brought it home to cook for himself.I just couldn't wrap my little blind mind around eating a sweet fuzzy creature like a rabbit. I'm not even sure why I eat meat except that it tastes so darn good. I used to spend my summers in Nebraska on my grandparents farm and that was another life experience. Disgusting! but sometimes really fun! On 8/21/2020 2:02 PM, Immigrant via Cookinginthedark wrote: > You mean, you cannot find it in stores? > > -Original Message- > From: Cookinginthedark On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Friday, August 21, 2020 8:03 AM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Eating rabbit > > Ok now, who has the rabbit? SMILES. > I love rabbit, and I've hunted high and low, and can not find it. > Ron > > -Original Message- > From: Immigrant via Cookinginthedark > Sent: Friday, August 21, 2020 00:40 > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Eating rabbit > > I had tried rabbit once, and I liked it. > > -Original Message- > From: Cookinginthedark On > Behalf Of Karen Delzer via Cookinginthedark > Sent: Thursday, August 20, 2020 11:06 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I remember when I was a child, my grandmother and my aunt used to make > the best rabbit you could ever imagined. I mean, it was even better > than fried chicken, and I am really picky. Their rabbit was way > above anything else. I don't know how they did it, but they did. I've > heard since then, that rabbit is not an easy thing to prepare because > it can be quite tough if done incorrectly. Guess those ladies had a > gift. Sure miss them. > > Karen > > At 05:17 PM 8/20/2020, you wrote: >> I have no problem eating duck or goose either, however I draw the >> line at road kill and rabbit. The bones in rabbit are sharp and >> rabbit has to be harvested and eaten at the right time of year unless >> you want rabbit's worms to punch your reincarnation ticket which they >> most definitely shall do. >> >> I don't think I've ever eaten shepherd's pie made with lamb either >> and find that curious. >> >> On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: >> >>> Date: Thu, 20 Aug 2020 19:42:21 >>> From: Immigrant via Cookinginthedark >>> To: cookinginthedark@acbradio.org >>> Cc: Immigrant >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> I don't see anything wrong with eating duck or goose. >>> >>> -Original Message- >>> From: Cookinginthedark On >>> Behalf > Of >>> Jude DaShiell via Cookinginthedark >>> Sent: Thursday, August 20, 2020 6:30 PM >>> To: meward1954--- via Cookinginthedark >>> >>> Cc: Jude DaShiell >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> Beef prices are at sticker shock level in the United States along >> with lamb. >>> Pork chicken and turkey remain available. If this keeps up, goats >>> duck > and >>> geese could get on the menu along at a last resort with whatever >>> road > kill >>> manages to go for reincarnation. >>> >>> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote: >>> Date: Thu, 20 Aug 2020 17:08:50 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Yesterday's nostalgic lunch Yesterday for lunch, I went back to something I did when I first started cooking, back when I was new to cooking and too broke to buy expensive stuff like meat. Yeah, meat was expensive those days. So my version of curried rice was about as far from authentic as you can get, but this is what I did yesterday to
Re: [CnD] DH FROSTING IN THE CAKE
Even though I willingly use other mixes, my preference has always been Duncan Hines. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Saturday, August 22, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: Re: [CnD] DH FROSTING IN THE CAKE My mother swore by Duncan Hines; for any cake mix recipes. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Saturday, August 22, 2020 3:10 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] DH FROSTING IN THE CAKE I don't know about other flavors of cake, but my mother always told me never to buy anything but Betty Crocker for my angelfood cake. Well, as a young woman might, I thought Mom could be mistaken about this, and I purchased another brand. It was horrible! I've never strayed from Betty's corner, at least for angelfood cake since then. Karen At 07:35 AM 8/22/2020, you wrote: >I just use DH, so I don't have to type out Duncan Hines every time. >Duncan Hines is my very favorite cake mix. > >-Original Message- >From: Cookinginthedark On >Behalf Of Jude DaShiell via Cookinginthedark >Sent: Friday, August 21, 2020 8:06 PM >To: Helen Whitehead via Cookinginthedark > >Cc: Jude DaShiell >Subject: Re: [CnD] DH FROSTING IN THE CAKE > >Duncan Hines before it became a brand was an actual chef. Same thing >with Chef Boy ardee and his last name I probably didn't spell correctly >and he had the spelling of his original name changed before it became a >brand. We can probably file all of this under cooking trivia. Maybe a >new category for a future version of trivial pursuit. > >On Fri, 21 Aug 2020, Helen Whitehead via Cookinginthedark wrote: > > > Date: Fri, 21 Aug 2020 16:37:30 > > From: Helen Whitehead via Cookinginthedark > > > > To: cookinginthedark@acbradio.org > > Cc: Helen Whitehead > > Subject: Re: [CnD] DH FROSTING IN THE CAKE > > > > D H stands for Duncan Hines > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] > > On Behalf Of Karen Delzer via Cookinginthedark > > Sent: Friday, August 21, 2020 12:55 PM > > To: cookinginthedark@acbradio.org > > Cc: Karen Delzer > > Subject: Re: [CnD] DH FROSTING IN THE CAKE > > > > Now, this is so wild that I'll just have to try it. How interesting! > > What does the DH stand for? > > > > Karen > > > > > > At 09:37 AM 8/21/2020, you wrote: > > >DH FROSTING IN THE CAKE > > > > > > > > > > > >Preheat the oven to 350 degrees. > > > > > >Four eggs > > > > > >? cup cooking oil > > > > > >1 cup milk > > > > > >One, two-layer Duncan Hines cake mix, (or your personal choice) > > > > > >One container frosting, (or your personal choice) > > > > > >Break the eggs into a mixing bowl and beat well. Add the oil and > > >milk and beat well. Add the cake mix and mix by hand. (Do not > > >beat with >a mixer). > > > > > >Finally, add the container of frosting. You can leave ? of the > > >frosting >to > > >glaze the top of the cake, if you wish. You can place the container of > > >frosting in the microwave for a few seconds in order to get all the > > frosting > > >out of the container. > > > > > >Pour the cake batter into a lightly greased and floured Bundt pan. > > > > > >Bake at 350 degrees for 50 to 55 minutes, or until a toothpick > > >inserted in the center of the cake comes out clean. > > > > > >Let the cake set for 10 minutes in the Bundt pan; then invert onto > > >a > > serving > > >plate. > > > > > >If your oven tends to cook a little too hot, bake this cake at 325 >degrees. > > >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 > > > > ___ > > 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] Eating rabbit
Yup, I’m the same way because if I allowed myself to dwell on the cute little, or sometimes not so CUTE, ANIMALS I’D NEVER BE ABLE TO ENJOY WHAT WAS ON MY PLATE. Sent from Mail for Windows 10 From: Immigrant via Cookinginthedark Sent: Friday, August 21, 2020 2:55 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Eating rabbit That's the main reason for eating meat, or any food for that matter - it tastes good. When I eat rabbit, it is no longer a fuzzy creature, it turned into tasty meat. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Friday, August 21, 2020 5:26 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Eating rabbit I have the fuzzy little wild rabbits in my back yard, and duckies in the lake that's about three blocks from here. My husband did buy rabbit at the store and brought it home to cook for himself.I just couldn't wrap my little blind mind around eating a sweet fuzzy creature like a rabbit. I'm not even sure why I eat meat except that it tastes so darn good. I used to spend my summers in Nebraska on my grandparents farm and that was another life experience. Disgusting! but sometimes really fun! On 8/21/2020 2:02 PM, Immigrant via Cookinginthedark wrote: > You mean, you cannot find it in stores? > > -Original Message- > From: Cookinginthedark On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Friday, August 21, 2020 8:03 AM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Eating rabbit > > Ok now, who has the rabbit? SMILES. > I love rabbit, and I've hunted high and low, and can not find it. > Ron > > -Original Message- > From: Immigrant via Cookinginthedark > Sent: Friday, August 21, 2020 00:40 > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Eating rabbit > > I had tried rabbit once, and I liked it. > > -Original Message- > From: Cookinginthedark On > Behalf Of Karen Delzer via Cookinginthedark > Sent: Thursday, August 20, 2020 11:06 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I remember when I was a child, my grandmother and my aunt used to make > the best rabbit you could ever imagined. I mean, it was even better > than fried chicken, and I am really picky. Their rabbit was way > above anything else. I don't know how they did it, but they did. I've > heard since then, that rabbit is not an easy thing to prepare because > it can be quite tough if done incorrectly. Guess those ladies had a gift. Sure miss them. > > Karen > > At 05:17 PM 8/20/2020, you wrote: >> I have no problem eating duck or goose either, however I draw the >> line at road kill and rabbit. The bones in rabbit are sharp and >> rabbit has to be harvested and eaten at the right time of year unless >> you want rabbit's worms to punch your reincarnation ticket which they >> most definitely shall do. >> >> I don't think I've ever eaten shepherd's pie made with lamb either >> and find that curious. >> >> On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: >> >>> Date: Thu, 20 Aug 2020 19:42:21 >>> From: Immigrant via Cookinginthedark >>> To: cookinginthedark@acbradio.org >>> Cc: Immigrant >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> I don't see anything wrong with eating duck or goose. >>> >>> -Original Message- >>> From: Cookinginthedark On >>> Behalf > Of >>> Jude DaShiell via Cookinginthedark >>> Sent: Thursday, August 20, 2020 6:30 PM >>> To: meward1954--- via Cookinginthedark >>> >>> Cc: Jude DaShiell >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> Beef prices are at sticker shock level in the United States along >> with lamb. >>> Pork chicken and turkey remain available. If this keeps up, goats >>> duck > and >>> geese could get on the menu along at a last resort with whatever >>> road > kill >>> manages to go for reincarnation. >>> >>> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote: >>> Date: Thu, 20 Aug 2020 17:08:50 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Yesterday's nostalgic lunch Yesterday for lunch, I went back to something I did when I first started cooking, back when I was new to cooking and too broke to buy expensive stuff like meat. Yeah, meat was expensive those days. So my version of curried rice was about as far from authentic as you can get, but this is what I did yesterday to recall > old times. Mary?s inauthentic curried rice 1 or two ribs celery, chopped 1 carrot, peeled and chopped ? onion, chopped (or more) 3 cloves garlic, minced 1 cup rice (I had brown jasmine rice) Olive oil Curry powder, to taste Sautee vegetables in olive oil
Re: [CnD] Eating rabbit
I haven’t looked for rabbit for years, but used to buy it fairly often in the freezer section of my local grocery store. I WONDER IF IT’S STILL AVAILABLE. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Friday, August 21, 2020 2:27 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Eating rabbit I have the fuzzy little wild rabbits in my back yard, and duckies in the lake that's about three blocks from here. My husband did buy rabbit at the store and brought it home to cook for himself.I just couldn't wrap my little blind mind around eating a sweet fuzzy creature like a rabbit. I'm not even sure why I eat meat except that it tastes so darn good. I used to spend my summers in Nebraska on my grandparents farm and that was another life experience. Disgusting! but sometimes really fun! On 8/21/2020 2:02 PM, Immigrant via Cookinginthedark wrote: > You mean, you cannot find it in stores? > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Friday, August 21, 2020 8:03 AM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Eating rabbit > > Ok now, who has the rabbit? SMILES. > I love rabbit, and I've hunted high and low, and can not find it. > Ron > > -Original Message- > From: Immigrant via Cookinginthedark > Sent: Friday, August 21, 2020 00:40 > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Eating rabbit > > I had tried rabbit once, and I liked it. > > -Original Message- > From: Cookinginthedark On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Thursday, August 20, 2020 11:06 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I remember when I was a child, my grandmother and my aunt used to make the > best rabbit you could ever imagined. I mean, it was even better than fried > chicken, and I am really picky. Their rabbit was way above anything > else. I don't know how they did it, but they did. I've heard since then, > that rabbit is not an easy thing to prepare because it can be quite tough if > done incorrectly. Guess those ladies had a gift. Sure miss them. > > Karen > > At 05:17 PM 8/20/2020, you wrote: >> I have no problem eating duck or goose either, however I draw the line >> at road kill and rabbit. The bones in rabbit are sharp and rabbit has >> to be harvested and eaten at the right time of year unless you want >> rabbit's worms to punch your reincarnation ticket which they most >> definitely shall do. >> >> I don't think I've ever eaten shepherd's pie made with lamb either and >> find that curious. >> >> On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: >> >>> Date: Thu, 20 Aug 2020 19:42:21 >>> From: Immigrant via Cookinginthedark >>> To: cookinginthedark@acbradio.org >>> Cc: Immigrant >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> I don't see anything wrong with eating duck or goose. >>> >>> -Original Message- >>> From: Cookinginthedark On >>> Behalf > Of >>> Jude DaShiell via Cookinginthedark >>> Sent: Thursday, August 20, 2020 6:30 PM >>> To: meward1954--- via Cookinginthedark >>> >>> Cc: Jude DaShiell >>> Subject: Re: [CnD] Yesterday's nostalgic lunch >>> >>> Beef prices are at sticker shock level in the United States along >> with lamb. >>> Pork chicken and turkey remain available. If this keeps up, goats >>> duck > and >>> geese could get on the menu along at a last resort with whatever >>> road > kill >>> manages to go for reincarnation. >>> >>> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote: >>> Date: Thu, 20 Aug 2020 17:08:50 From: meward1954--- via Cookinginthedark To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Yesterday's nostalgic lunch Yesterday for lunch, I went back to something I did when I first started cooking, back when I was new to cooking and too broke to buy expensive stuff like meat. Yeah, meat was expensive those days. So my version of curried rice was about as far from authentic as you can get, but this is what I did yesterday to recall > old times. Mary?s inauthentic curried rice 1 or two ribs celery, chopped 1 carrot, peeled and chopped ? onion, chopped (or more) 3 cloves garlic, minced 1 cup rice (I had brown jasmine rice) Olive oil Curry powder, to taste Sautee vegetables in olive oil over medium heat until almost tender, stirring occasionally. Add rice and continue cooking, stirring frequently and making sure there is enough oil, until the rice is > browned >>> and coated. Ad curry powder to taste, stir and cook another minute or so, making sure it doesn?t burn. Lower heat and ad enough broth or water >> to cook the >>> rice. Bring to a simmer and then
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/cookinginthedark
Re: [CnD] My Crazy blind self and the polenta
That's exactly what I did. Open the package, slice off what I wanted to use and put the rest in the refrigerator. As I recall, since it was already cooked I'd just heat it in a fry pan. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 03, 2020 2:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] My Crazy blind self and the polenta It's really nice because all you have to do is open the package and slice it up. Can't do that with a package of ground beef. (lol) Oh, it only takes that one-second reaction. On 8/3/2020 2:26 PM, Evelyn via Cookinginthedark wrote: > I can sure understand how that happened. It has been several > years since I last bought polenta, but your description fits with what > I remember of the way it was packaged. I am going to put it on my next shopping list. > > > -Original Message- > From: Cookinginthedark On > Behalf Of Linda S. via Cookinginthedark > Sent: Monday, August 03, 2020 2:08 PM > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: [CnD] My Crazy blind self and the pollenta > > > So, since we've been talking about pollenta, I forgot how it is packaged. > > So, this morning I went to the pantry and found something that felt > like one of those tubes of ground beef. I yelled out to my husband: > Why is the ground beef in the pantry? He came running; he doesn't have > the greatest memory in the world, and he looked, and said "that's the pollenta." > > This is what it's like to getold, be blind, and a little bit crazy. > (lol) > > Thought I'd share the humor of the 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 ___ 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] My Crazy blind self and the polenta
I can sure understand how that happened. It has been several years since I last bought polenta, but your description fits with what I remember of the way it was packaged. I am going to put it on my next shopping list. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 03, 2020 2:08 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] My Crazy blind self and the pollenta So, since we've been talking about pollenta, I forgot how it is packaged. So, this morning I went to the pantry and found something that felt like one of those tubes of ground beef. I yelled out to my husband: Why is the ground beef in the pantry? He came running; he doesn't have the greatest memory in the world, and he looked, and said "that's the pollenta." This is what it's like to getold, be blind, and a little bit crazy. (lol) Thought I'd share the humor of the 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] Microwave tuna casserole
I'm the same way. I'm glad this topic came up because while I make grits for our breakfast fairly often I haven't had polenta in ages so I'll need to correct that very soon. Since we're talking about corn. I have to say the corn on the cob has been exceptionally yummy this summer. I love the stuff! -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Saturday, August 01, 2020 7:46 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Microwave tuna caserole Oh, I love everything with corn; tortillas, pollenta etc. One of my dreams/fantasies is to have a little angel on my shoulder so we could just go aisle by aisle in the grocery store, and the little angel would tell me everything that is there. (smile) On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote: > Hi, > > No interest in polenta, otherwise known in the South as cornmeal mush. > (smile) I am really interested in the pasta. Happy to know gemelli is > included. I'll be looking for them. Thanks. > > Diane > > -Original Message- > From: Cookinginthedark On > Behalf Of Linda S. via Cookinginthedark > Sent: Saturday, August 1, 2020 8:45 PM > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] Microwave tuna caserole > > Hi Dianne: > > > So, I gave you a little misinformation. The pollenta we bought isn't > microwavable, however, there are three types of pasta you can microwave. > Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only > microwave them for one minute. Hope this helps. > > Sorry for the misinformation. > > On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote: >> Linda, >> >> I have had microwave rice in a pouch. I heard about pasta, but, didn't know >> where to look for it. Is all that other stuff you mentioned in pouches like >> the rice? Thanks. >> >> Diane >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Linda S. via Cookinginthedark >> Sent: Saturday, August 1, 2020 7:39 PM >> To: cookinginthedark@acbradio.org >> Cc: Linda S. >> Subject: Re: [CnD] Microwave tuna caserole >> >> There are so many things you can buy now that can be microwaved. You can buy >> quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and >> even pollenta. Amazing, especially on these hot days when you don't want to >> heat up the house. >> >> >> Linda >> >> On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote: >>> You could also use canned salmon instead of the tuna. >>> >>> I didn't know you could do Mac and Cheese this way. I am one of >>> those people who thinks that the microwave is for reheating >>> leftovers and warming coffee. >>> >>> >>> -Original Message- >>> From: Cookinginthedark On >>> Behalf Of Deborah Armstrong via Cookinginthedark >>> Sent: Saturday, August 1, 2020 1:19 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Deborah Armstrong >>> Subject: [CnD] Microwave tuna caserole >>> >>> My Husband's favorite: I invented this recipe because it uses stuff >>> I can stock up on and I can make it in a half-hour after a busy day >>> or before a busy evening. >>> >>> For a change, try some of those flavored tuna in packets. >>> >>> 1 box Kraft macaroni and cheese >>> 2 cups hot water >>> 1/4 cup hot milk >>> ¼ cup butter >>> 2 cans about 10 oz tuna packed in water >>> 1 pkg highly flavored tuna (2-3 ounces optional) >>> 1 can peas >>> 1 can Pringles or equivalent amount of chips >>> >>> Microwave the macaroni in 2 cups water in a greased, covered dish >>> for four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain! >>> >>> Stir in the sauce packet and hot milk. Stir in the optional butter, >>> preferably melted. >>> >>> Add the drained tuna and stir. Add the drained peas and stir. >>> >>> Crumble the chips in a zip-lock bag. Sprinkle on top and press down. >>> >>> Microwave now uncovered, for 4 minutes. >>> >>> Notes: If you use another brand of boxed mac and cheese such as >>> Cracker barrel, you may need to reduce the liquid, especially if the >>> sauce packet is gel and not powder. >>> >>> --Debee >>> >>> ___ >>> 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
Re: [CnD] bread flour
I remember buying gluten powder in the grocery store several years ago. If you were baking with low gluten flours you could just add some of the powder to the recipe, so perhaps that would help if you wanted to step up your all-purpose flour. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Friday, July 24, 2020 10:37 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] bread flour You can use all purpose instead of bread flour. Bread flour has a little bit more gluten protein. But AP will still work. But don't use bread flour for breads without yeast. -Original Message- From: Cookinginthedark On Behalf Of lorischarff--- via Cookinginthedark Sent: Friday, July 24, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: Re: [CnD] bread flour Bread flour will give you a crunchy crust. Christopher Kimble (formerly of Americas Test Kitchen fame) has some good stuff in his Milk Street podcast and may have info on their website. They also may have a cooking class which currently is free on their website-some of them are and some of them are not. Lori -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Friday, July 24, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] bread flour I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ 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] Bread machines
One more thing about yeast, and you probably already know this. One package of yeast contains 2 ¼ tsp. active dry yeast. Sent from Mail for Windows 10 From: Evelyn via Cookinginthedark Sent: Wednesday, July 22, 2020 6:36 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Bread machines I get my bread flour at a discount grocery store in my area. As far as yeast goes, I bought a large bag of Red Star yeast at Costco about 25 years ago, and there’s still quite a bit in the freezer, and believe it or not but the stuff is still very powerful. Sent from Mail for Windows 10 From: Deborah Armstrong via Cookinginthedark Sent: Wednesday, July 22, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Bread machines I dug my bread machine out of the back of my closet when it became hard to find bread in the stores. My husband is sighted and both of us have scoured the net for east - finally he found some last week and ordered it. I didn't want to buy pounds of it because our kitchen isn't that big. Amazon and King Arthur sell huge packages. Now I can finally use my machine which I haven't used in years. My first challenge was getting the liquid right. My old cookbook from NBP (The Loafer's companion) seems to have recipes that are more reliable than those in the machine's manual. But the manual insists I use bread flour. White all-purpose does make a fairly dense bread, so I'm wondering if anyone knows a good source for bread flour that isn't so expensive. I'm also looking for a good source of yeast in typical envelope-style packets instead of pounds, and any tips you might wish to offer on getting the most out of my machine. My husband doesn't want to go to a real store, though he can see and drive, so we've been doing everything online. And I don't have a grocery I can walk to, so I also am not interested in taking public transit until this virus is gone. Thanks. --Debee ___ 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] Bread machines
I get my bread flour at a discount grocery store in my area. As far as yeast goes, I bought a large bag of Red Star yeast at Costco about 25 years ago, and there’s still quite a bit in the freezer, and believe it or not but the stuff is still very powerful. Sent from Mail for Windows 10 From: Deborah Armstrong via Cookinginthedark Sent: Wednesday, July 22, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Bread machines I dug my bread machine out of the back of my closet when it became hard to find bread in the stores. My husband is sighted and both of us have scoured the net for east - finally he found some last week and ordered it. I didn't want to buy pounds of it because our kitchen isn't that big. Amazon and King Arthur sell huge packages. Now I can finally use my machine which I haven't used in years. My first challenge was getting the liquid right. My old cookbook from NBP (The Loafer's companion) seems to have recipes that are more reliable than those in the machine's manual. But the manual insists I use bread flour. White all-purpose does make a fairly dense bread, so I'm wondering if anyone knows a good source for bread flour that isn't so expensive. I'm also looking for a good source of yeast in typical envelope-style packets instead of pounds, and any tips you might wish to offer on getting the most out of my machine. My husband doesn't want to go to a real store, though he can see and drive, so we've been doing everything online. And I don't have a grocery I can walk to, so I also am not interested in taking public transit until this virus is gone. Thanks. --Debee ___ 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] Pancakes?
I don’t see why doing them in the skillet wouldn’t work just fine. You’d still need to flip them so they would brown on both sides, but since they are already cooked that probably wouldn’t be a problem. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Monday, July 13, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pancakes? I don't have a toaster oven, but maybe it would work in the skillet. On 7/13/2020 6:04 PM, Ron Kolesar via Cookinginthedark wrote: > Ok, here's my two cents on this topic. > I purchase the frozen pancakes and brown them in the talking toaster > oven. > I love them. > Hope this feedback helps out. > Ron > > -Original Message- From: Sugar Lopez via Cookinginthedark > Sent: Sunday, July 12, 2020 14:24 > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: [CnD] Pancakes? > > Good morning folks > Just changed subject line to go with the message in the body. > I almost missed it. > Thanks mods for the awesome job! > Smile > sugar > > "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 Pamela Fairchild via Cookinginthedark > Sent: Sunday, July 12, 2020 9:26 AM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > I used to have lots of trouble with pancakes. I either didn't cook > them with enough oil so that they stuck to the pan and didn't turn > correctly, or I tried to turn them too early and made an equally > terrible mess of them. Now I wait until all the bubbles go away on > top, and they are almost dry but not quite. Then the spatula slides > under nicely and they turn correctly. If I haven't made them for a > while though it may take two or three to get back into the groove. The > other thing is that I need to keep the heat lower than my sighted > friends or I tend to make burnt offerings. If there is a sighted > person around, if they are willing I let them cook the pancakes. I am > not above buying frozen pancakes and heating them in the microwave. By > the time I make a batch from raw dough, I have too many for one and > have to freeze some of them anyway, refrigerate them, or feed them to > the birds in my back yard. When growing up it was feed them to the > chickens, and other farm animals. Back then it was sour dough > pancakes, which I love but have not kept an ongoing starter for years > for lack of use. There are not enough people in my household to do > that anymore, but one of these days I will begin a new starter. The > temptation is growing just like the yeast does. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Sunday, July 12, 2020 11:39 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > This has not come up as a problem here, but respect for everyone is so > important. I'm a pretty experienced cook for example, but there are > things I just don't do well. I don't even try to accurately measure > small amounts of liquid, like vanilla, anymore. I just pour over my > finger and hope it isn't too much. I have never successfully made > pancakes, one of the first things that rehab teachers teach. But I > bake yeast breads, grow sprouts and microgreens, and always get called > on to make the Thanksgiving dressing. So there are some things I do > pretty well and some, well, not so much. Are we all that way? Maybe > we are just here to support and help each other out. > > -Original Message- > From: Cookinginthedark On > Behalf Of Helen Whitehead via Cookinginthedark > Sent: Sunday, July 12, 2020 5:45 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] Reminder of list guidelines: all members please read! > > Cooking in the Dark List Guidelines: > 1. Keep messages on the topic of cooking. > This is not a social list...it is a cooking list. > 2. Change subject lines to reflect the body of the message. > 3. Avoid sending short, meaningless messages. Examples follow: > "Thanks for the recipe" > "This sounds good" > "Me too" > Messages like this clutter up the list and greatly increase the time > it takes to read through posted messages. > If you want to thank someone for a recipe please do so off list. > 4. Please do not post more than 8 recipes in a day. > You take the time to post them, so make sure that they get read. > Bombarding the list with 10 to 20 recipes will ensure that many are > deleted instead of read. > Imagine if every list member posted over 20 recipes each day...that >
Re: [CnD] Measuring liquids
Karen, were they in the pharmacy area? If Wall-mart no longer has them, maybe Amazon? You know? I love technology as much as the next person but I just love these low and even no tech solutions. Evelyn Sent from Mail for Windows 10 From: Karen Delzer via Cookinginthedark Sent: Monday, July 13, 2020 3:44 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Measuring liquids You can find them at Wal-Mart, or at least, that's where I used to find them. You need to put your liquid into a small jar so that you can draw up what you need. Karen At 01:46 PM 7/13/2020, you wrote: >Thanks, everybody. I don't know where to find the right kind of syringe, >but I will try. They have to have a long handle though to go into a bottle >of vanilla. > > > >I had done the measuring over a bowl thing, but did not think of using a >funnel to get the liquid back into the bottle. Simple and low-tech does the >job. Thanks again to everybody. > > > >This is why we are a community. > > > > > >___ >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 Measuring small amounts of liquid
There are times in the kitchen when a funnel can be our best friend. Sent from Mail for Windows 10 From: Sugar Lopez via Cookinginthedark Sent: Monday, July 13, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Help with Measuring small amounts of liquid Hi I usually always pour liquids over a bowl or the sink. If I pour in to a bowl, I use my kitchen funnel to pour it back in the bottle when done, so I don't loose any of it. smile "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 meward1954--- via Cookinginthedark Sent: Monday, July 13, 2020 10:05 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Help with Measuring small amounts of liquid Does anybody besides me have trouble getting small amounts of liquid into a teaspoon or similar measuring spoon? Does anybody have any suggestions? I've been getting by with just guessing, but does anybody have a better idea? I've tried the thing where you pour over a larger container. So far, I have wasted a lot of expensive liquids this way, but haven't gotten much more accurate. Would appreciate any help. There's just got to be some magic device out there, hasn't there? ___ 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 Measuring small amounts of liquid
I like the syringe idea, and dipping also works. If you dip, buy a set of metal measuring spoons so you can bend the bowl part of the spoon to be at a 90 degree angle to the handle which would allow you to put the spoon strate in until the bowl parts under the surface of the liquid and then bring it back up while holding the handle strait up and down. This way you can more easily get a full measure. Sent from Mail for Windows 10 From: diane.fann7--- via Cookinginthedark Sent: Monday, July 13, 2020 10:20 AM To: cookinginthedark@acbradio.org; mbaldwin...@gmail.com Cc: diane.fa...@gmail.com Subject: Re: [CnD] Help with Measuring small amounts of liquid Syringes are great. I also like the small jar like baby food idea. Diane -Original Message- From: Cookinginthedark On Behalf Of Michael Baldwin via Cookinginthedark Sent: Monday, July 13, 2020 1:18 PM To: cookinginthedark@acbradio.org Cc: Michael Baldwin Subject: Re: [CnD] Help with Measuring small amounts of liquid Syringes work good for this. They come in different sizes. Michael -Original Message- From: Cookinginthedark On Behalf Of Roberta Cook via Cookinginthedark Sent: Monday, July 13, 2020 12:15 PM To: cookinginthedark@acbradio.org Cc: Roberta Cook Subject: Re: [CnD] Help with Measuring small amounts of liquid There are two possible ways: one. Use a eyedropper. To pour some of what you need to measure into a jar like a baby jar or some other jar. Then stick your measuring spoon into the jar to fill it. Hope that helps. Sent from my iPhone > On Jul 13, 2020, at 1:05 PM, meward1954--- via Cookinginthedark > wrote: > > Does anybody besides me have trouble getting small amounts of liquid > into a teaspoon or similar measuring spoon? Does anybody have any > suggestions? > I've been getting by with just guessing, but does anybody have a > better idea? I've tried the thing where you pour over a larger > container. So far, I have wasted a lot of expensive liquids this way, > but haven't gotten much more accurate. Would appreciate any help. > There's just got to be some magic device out there, hasn't there? > > > > > > ___ > 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
[CnD] pancakes: RE: Reminder of list guidelines: all members please read!
Yeah, I can definitely see how pancakes done in the microwave wouldn’t have the texture you prefer, nor would they really brown all that well. A browning tray might help. Also if they are precooked it might be an easy task to just heat them back up in a skillet which would let them brown a bitt. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Sunday, July 12, 2020 11:35 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Reminder of list guidelines: all members please read! I've tried the frozen ones and they were o.k. I like them crispy, nice and brown ... well, like my grandma used to make them. Maybe the refrigerator pancakes might work. Do you dip them out with a measuring cup or sppon and fry them? On 7/12/2020 11:14 PM, Evelyn via Cookinginthedark wrote: > Have you ever tried the frozen or refrigerated pancakes? It has been a long > time since I have gotten them, but from what I remember they were darn good. > > Sent from Mail for Windows 10 > > From: Linda S. via Cookinginthedark > Sent: Sunday, July 12, 2020 10:47 PM > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > Pancakes are my favorite breakfast. I can stir up the batter, but my > problem is timing them, and turning them. Any suggestions? Now I just > substitute frozen waffles, life is always a compromise. right? > > On 7/12/2020 9:25 AM, Pamela Fairchild via Cookinginthedark wrote: >> I used to have lots of trouble with pancakes. I either didn't cook them with >> enough oil so that they stuck to the pan and didn't turn correctly, or I >> tried to turn them too early and made an equally terrible mess of them. Now >> I wait until all the bubbles go away on top, and they are almost dry but not >> quite. Then the spatula slides under nicely and they turn correctly. If I >> haven't made them for a while though it may take two or three to get back >> into the groove. The other thing is that I need to keep the heat lower than >> my sighted friends or I tend to make burnt offerings. If there is a sighted >> person around, if they are willing I let them cook the pancakes. I am not >> above buying frozen pancakes and heating them in the microwave. By the time >> I make a batch from raw dough, I have too many for one and have to freeze >> some of them anyway, refrigerate them, or feed them to the birds in my back >> yard. When growing up it was feed them to the chickens, and other farm >> animals. Back then it was sour dough pancakes, which I love but have not >> kept an ongoing starter for years for lack of use. There are not enough >> people in my household to do that anymore, but one of these days I will >> begin a new starter. The temptation is growing just like the yeast does. >> >> Pamela Fairchild >> >> >> -Original Message- >> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark >> Sent: Sunday, July 12, 2020 11:39 AM >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: Re: [CnD] Reminder of list guidelines: all members please read! >> >> This has not come up as a problem here, but respect for everyone is so >> important. I'm a pretty experienced cook for example, but there are things >> I just don't do well. I don't even try to accurately measure small amounts >> of liquid, like vanilla, anymore. I just pour over my finger and hope it >> isn't too much. I have never successfully made pancakes, one of the first >> things that rehab teachers teach. But I bake yeast breads, grow sprouts and >> microgreens, and always get called on to make the Thanksgiving dressing. So >> there are some things I do pretty well and some, well, not so much. Are we >> all that way? Maybe we are just here to support and help each other out. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Helen Whitehead via Cookinginthedark >> Sent: Sunday, July 12, 2020 5:45 AM >> To: cookinginthedark@acbradio.org >> Cc: Helen Whitehead >> Subject: [CnD] Reminder of list guidelines: all members please read! >> >> Cooking in the Dark List Guidelines: >> 1. Keep messages on the topic of cooking. >> This is not a social list...it is a cooking list. >> 2. Change subject lines to reflect the body of the message. >> 3. Avoid sending short, meaningless messages. Examples follow: >> "Thanks for the recipe" >> "This sounds good" >> "Me too" >> Messages like this clutter up the list and greatly increase the time it >> takes to read through posted messages. &g
Re: [CnD] Reminder of list guidelines: all members please read!
Have you ever tried the frozen or refrigerated pancakes? It has been a long time since I have gotten them, but from what I remember they were darn good. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Sunday, July 12, 2020 10:47 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Reminder of list guidelines: all members please read! Pancakes are my favorite breakfast. I can stir up the batter, but my problem is timing them, and turning them. Any suggestions? Now I just substitute frozen waffles, life is always a compromise. right? On 7/12/2020 9:25 AM, Pamela Fairchild via Cookinginthedark wrote: > I used to have lots of trouble with pancakes. I either didn't cook them with > enough oil so that they stuck to the pan and didn't turn correctly, or I > tried to turn them too early and made an equally terrible mess of them. Now > I wait until all the bubbles go away on top, and they are almost dry but not > quite. Then the spatula slides under nicely and they turn correctly. If I > haven't made them for a while though it may take two or three to get back > into the groove. The other thing is that I need to keep the heat lower than > my sighted friends or I tend to make burnt offerings. If there is a sighted > person around, if they are willing I let them cook the pancakes. I am not > above buying frozen pancakes and heating them in the microwave. By the time > I make a batch from raw dough, I have too many for one and have to freeze > some of them anyway, refrigerate them, or feed them to the birds in my back > yard. When growing up it was feed them to the chickens, and other farm > animals. Back then it was sour dough pancakes, which I love but have not > kept an ongoing starter for years for lack of use. There are not enough > people in my household to do that anymore, but one of these days I will > begin a new starter. The temptation is growing just like the yeast does. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Sunday, July 12, 2020 11:39 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > This has not come up as a problem here, but respect for everyone is so > important. I'm a pretty experienced cook for example, but there are things > I just don't do well. I don't even try to accurately measure small amounts > of liquid, like vanilla, anymore. I just pour over my finger and hope it > isn't too much. I have never successfully made pancakes, one of the first > things that rehab teachers teach. But I bake yeast breads, grow sprouts and > microgreens, and always get called on to make the Thanksgiving dressing. So > there are some things I do pretty well and some, well, not so much. Are we > all that way? Maybe we are just here to support and help each other out. > > -Original Message- > From: Cookinginthedark On Behalf Of > Helen Whitehead via Cookinginthedark > Sent: Sunday, July 12, 2020 5:45 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] Reminder of list guidelines: all members please read! > > Cooking in the Dark List Guidelines: > 1. Keep messages on the topic of cooking. > This is not a social list...it is a cooking list. > 2. Change subject lines to reflect the body of the message. > 3. Avoid sending short, meaningless messages. Examples follow: > "Thanks for the recipe" > "This sounds good" > "Me too" > Messages like this clutter up the list and greatly increase the time it > takes to read through posted messages. > If you want to thank someone for a recipe please do so off list. > 4.Please do not post more than 8 recipes in a day. > You take the time to post them, so make sure that they get read. Bombarding > the list with 10 to 20 recipes will ensure that many are deleted instead of > read. > Imagine if every list member posted over 20 recipes each day...that would > result in over 7,000 messages in a day! > 5. Questions, comments, complaints, and requests for assistance should be > directed to the list owner or the list moderators for proper handling. > 6. Off Topic notices or solicitations must be sent to the list owner for > approval and posting to the list. Failure to do this may result in > suspension > > or removal from the Cooking in the Dark list. > 7. Be respectful of everyone on the list...no flaming will be tolerated. > There are no stupid questions since everyone cooks at a different level. > > Cooking in the Dark List Information. > To subscribe to the list, send a message to: > cookinginthedark-requ...@acbradio.org and put the word subscribe in the > subject field. > To unsubscribe from the list, > Send a message to: > cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the > subject field. > A confirmation message will be sent to your address. > When you receive it, simply
Re: [CnD] Elena Emilia Zelayeta books
This is very interesting. I think the second book on this list may have been the one I had. Sent from Mail for Windows 10 From: Jeanne Fike via Cookinginthedark Sent: Sunday, July 12, 2020 1:18 AM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] Elena Emilia Zelayeta books Hi everyone, For those looking for Elena Emilia Zelayeta books(see below my name). Titles are listed on Amazon, but not sure of prices. She did a show, from what I found out, in San Francisco. She was born in 1898 in Mexico and died in 1974. If I remember right, a brief biography of her was presented in a Dialogue magazine column called The Way We Were by Peggy Chong sometime in the past few years. Peggy Chong is known as The Blind History Lady and has a website www.theblindhistorylady.com Dialogue (as some may know) is not being published any more, but if, interested, Blindskills, the publisher, may be able to send you the article via email. Their number is (800) 860-4224 or (503) 581-4224. Jeanne Elena Emilia Zelayeta books Elena's favorite foods;: California style (1967) Elena's Secrets of Mexican Cooking (1958) Elena's Fiesta Recipes (1952) Elena's lessons in living (1947) Elena's famous Mexican and Spanish recipes 1944 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
