Re: [CnD] hard boiled eggs

[Immigrant via Cookinginthedark]

I would say 10 minutes of boiling is enough. And if you put salt into the
water, the eggs will be much easier to peel.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Monday, December 28, 2020 11:59 AM
To: Wendy Williams via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] hard boiled eggs

Cooking procedure is correct with 15 minutes boiling for hard boiling. 
Some people put a little vinegar in the water but I forget why that's done.



On Mon, 28 Dec 2020, Wendy Williams via Cookinginthedark wrote:

> It has been some time since I did hard boiled eggs on the stove using
> boiling water, . Do not want to steam. Do I put the egg in the cold water,
> bring to a boil, cover & turn off the stove. How many minutes for it to be
> hard boiled? Thanks.
> Wendy
>
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Re: [CnD] How do you melt a stick of butter in the microwave?

[Immigrant via Cookinginthedark]

Wow, must be a powerful microwave.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Tuesday, December 1, 2020 6:18 PM
To: 'Cooking in the Dark' 
Cc: Sugar Lopez 
Subject: Re: [CnD] How do you melt a stick of butter in the microwave?

Hi Kevin
I just did that this morning.
I put a stick of butter in a handy microwave bowl, and put it on for 10 
seconds, then I checked it. For me it took  a couple more seconds to metl 
completley So I would start with 10 seconds and go from there.
Good luck
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

-Original Message-
From: Cookinginthedark  On Behalf Of 
Kevin Minor via Cookinginthedark
Sent: Tuesday, December 1, 2020 3:12 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you melt a stick of butter in the microwave?

Hi.

I've decided to attempt to make a hash brown casserole, and one of the 
ingredients is a stick of melted butter. Rather than try to pour it into the 
mixing bowl from a hot item on the stove, I've decided to use my handy dandy 
microwave to do the deed. I've never done this before, so I'm looking for any 
pointers that I can get. What should I put the butter in to nuke it? Do I break 
up the stick, or leave it whole? Should I let it warm for a few minutes at room 
temperature? Also, how long do I microwave it?

That's all I can think of. If there are other things I need to know, please 
tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in, and 
it calls for 2 pounds of shredded hash browns, so it's a lot. It's very good.

Have a blessed day and don't work too hard.

Kevin and Jilly
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Re: [CnD] How do you melt a stick of butter in the microwave?

[Immigrant via Cookinginthedark]

I would slice the butter, this way the smaller pieces will melt much faster
than the whole stick. I would put them into a small microwavable bowl and
cover it with a paper towel, to prevent splatters. Start with 10-20 second
intervals, depending on how powerful your microwave is, then carefully
remove the paper towel and very carefully check the butter. Based on how
melted it is, you will decide how much more time to add. Once you have done
it a time or two, you will know the approximate time it takes to melt the
butter, so you will be checking it less frequently.

-Original Message-
From: Cookinginthedark  On Behalf Of
Kevin Minor via Cookinginthedark
Sent: Tuesday, December 1, 2020 6:12 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you melt a stick of butter in the microwave?

Hi.

I've decided to attempt to make a hash brown casserole, and one of the
ingredients is a stick of melted butter. Rather than try to pour it into the
mixing bowl from a hot item on the stove, I've decided to use my handy dandy
microwave to do the deed. I've never done this before, so I'm looking for
any pointers that I can get. What should I put the butter in to nuke it? Do
I break up the stick, or leave it whole? Should I let it warm for a few
minutes at room temperature? Also, how long do I microwave it?

That's all I can think of. If there are other things I need to know, please
tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in,
and it calls for 2 pounds of shredded hash browns, so it's a lot. It's very
good.

Have a blessed day and don't work too hard.

Kevin and Jilly
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Re: [CnD] Bisquit

[Immigrant via Cookinginthedark]

I am not sure if the person is looking for a recipe for homemade Bisquick,
or for biscuits.

-Original Message-
From: Cookinginthedark  On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Thursday, October 15, 2020 10:54 PM
To: Cooking in the Dark 
Cc: Cindy Simpson 
Subject: Re: [CnD] Bisquit

I'm not sure what Bisquit is.  I've never heard of it.  Is it similar to
bisquick?


On Thu, Oct 15, 2020 at 9:42 PM Wendy via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> What are the ingredients to make Bisquit from scratch? Thanks.
> Wendy
>
>
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--
Cindy Simpson
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Re: [CnD] [Numerology] yahoogroups shutdown (fwd)

[Immigrant via Cookinginthedark]

Or, a group owner or moderator may announce the creation of the new group
and provide the subscription address, and anyone interested in joining will
have a way of subscribing, while the rest will not subscribe (including
those who choose not to, or those with outdated e-mail addresses, etc.).

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, October 15, 2020 7:47 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell 
Subject: [CnD] [Numerology] yahoogroups shutdown (fwd)



-- 


-- Forwarded message --
Date: Thu, 15 Oct 2020 19:44:28
From: "Jude DaShiell jdash...@panix.com [Numerology]"

To: numerol...@yahoogroups.com
Cc: freepag...@yahoogroups.com
Subject: [Numerology] yahoogroups shutdown

If a list moves to groups.io, a list owner needn't get a premium account.
So long as the list owner has the subscriber list from the previous service,
they can send auto-invite messages to everyone on the list.
Those interested in subscribing will respond and get into the new email list
by doing so.
Those not interested will not bother to respond and will not be added to the
new list by means of auto-invites.


-- 

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Re: [CnD] Whipped Cream Cheese

[Immigrant via Cookinginthedark]

The frosting will probably be creamier, but I don't see why not.

-Original Message-
From: Cookinginthedark  On Behalf Of
Wendy via Cookinginthedark
Sent: Tuesday, October 13, 2020 1:36 PM
To: 'Cooking in the Dark' 
Cc: Wendy 
Subject: [CnD] Whipped Cream Cheese

So happy we are back up & running, & thank you! Really missed this list.
I do have a question. Can Whipped Cream Cheese be used in a frosting recipe?
Wendy

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Re: [CnD] Crab-Stuffed Catfish

[Immigrant via Cookinginthedark]

It says a 6-ounce can of crabmeat or a cup of imitation crabmeat.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer Thompson via Cookinginthedark
Sent: Saturday, September 5, 2020 9:07 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] Crab-Stuffed Catfish

Hi it says cup of crab it does ot say how much?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Pamela Fairchild via Cookinginthedark
Sent: Saturday, September 5, 2020 5:42 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Crab-Stuffed Catfish

The stuffing for the catfish should freeze ok given the ingredients in it, but 
I have not tried it. Another idea would be to halve the recipe if possible. 
Then you would be ok, or plan to serve it with fish one night and maybe chicken 
the next or within a few days, and avoid freezing it.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark
Sent: Saturday, September 5, 2020 2:39 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Crab-Stuffed Catfish

This sounds really good. Only one of us can eat fish/seafood. Do you think the 
rest will freeze for reheating later?

Thanks,
Dani

On 9/4/20, Pamela Fairchild via Cookinginthedark 
 wrote:
> The stuffing in this recipe could be used as a stuffing with any kind 
> of fish almost.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
> Sent: Friday, September 4, 2020 5:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: [CnD] Crab-Stuffed Catfish
>
> Crab-Stuffed Catfish
> 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 
> cup imitation crabmeat, flaked
> 3 tablespoons seasoned bread crumbs
> 2 tablespoons shredded cheese
> 2 tablespoons butter, melted
> 1-1/2 teaspoons mayonnaise
> 1/8 teaspoon salt, optional
> 2 catfish fillets (6 ounces each)
> In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise 
> and salt. Cut each fillet in half widthwise; place two halves in a 
> greased 8-inch square baking dish. Press crab mixture onto fillets; 
> top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 
> minutes or until fish flakes easily with a fork. Yield: 2 servings.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Friday, September 4, 2020 10:57 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Catfish with fall veggies
>
> I went looking for this recipe because there were no catfish recipes 
> in the document.  I haven’t made it, but I certainly will.  Chef 
> Internet says that if you want to cook catfish in a way that isn’t 
> frying, marinade is your friend.
>
>
>
> Substitute any vegetables you have, like brussels sprouts, butternut 
> squash, whatever you have or whatever is in season.
>
>
>
> Catfish with Fall Veggies
>
>
>
> 1 pound catfish fillets
>
> Salt, pepper, garlic, and olive oil to season fish
>
>
>
> For the Marinade:
>
> ¼ cup extra virgin olive oil
>
> 2 tbsp lemon juice
>
> 2 cloves garlic, minced
>
> 1 tsp dried thyme
>
> 1 tsp dried pepper flakes
>
> Salt and pepper to taste
>
>
>
> Vegetables:
>
> 1 pound petite potatoes
>
> 1 pound sweet potatoes
>
> 2 shallots
>
> 2 zucchinis
>
> 1 honeycrisp apple, or whatever apple you like
>
> 4 slices bacon, uncooked
>
> Dried thyme or rosemary
>
> Salt and pepper
>
>
>
> Preheat the oven to 375 degrees F.
>
>
>
> Season the raw catfish with some oil, salt, garlic,  and pepper.
>
>
>
> Whisk together the marinade ingredients. Put the seasoned catfish 
> fillets in a zip lock bag, add marinade to the bag, close tightly and 
> shake to completely coat the fish.
>
>
>
> Chop vegetables to a uniform size and spread evenly on a foil-lined 
> sheet that has been sprayed with oil.  Leave the apple unpeeled and 
> remove the core.  Slice into ¾ inch chunks.  Add to the vegetable mix.
> Drizzle with olive oil.  Season with salt and pepper to taste.  Chop 
> the uncooked bacon and sprinkle it evenly over the vegetables.
>
>
>
> Put the pan in the oven and bake for 20 minutes.  Remove from the oven 
> and rotate the veggies around with a spatula.  Then make space 
> available in the center of the pan for the fish and put it directly on 
> the pan.  Place back in the oven for 12 to 15 minutes until catfish is 
> completely cooked through.
> Garnish with

Re: [CnD] Crab-Stuffed Catfish

[Immigrant via Cookinginthedark]

I think it would.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Saturday, September 5, 2020 2:39 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Crab-Stuffed Catfish

This sounds really good. Only one of us can eat fish/seafood. Do you think the 
rest will freeze for reheating later?

Thanks,
Dani

On 9/4/20, Pamela Fairchild via Cookinginthedark 
 wrote:
> The stuffing in this recipe could be used as a stuffing with any kind 
> of fish almost.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
> Sent: Friday, September 4, 2020 5:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: [CnD] Crab-Stuffed Catfish
>
> Crab-Stuffed Catfish
> 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 
> cup imitation crabmeat, flaked
> 3 tablespoons seasoned bread crumbs
> 2 tablespoons shredded cheese
> 2 tablespoons butter, melted
> 1-1/2 teaspoons mayonnaise
> 1/8 teaspoon salt, optional
> 2 catfish fillets (6 ounces each)
> In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise 
> and salt. Cut each fillet in half widthwise; place two halves in a 
> greased 8-inch square baking dish. Press crab mixture onto fillets; 
> top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 
> minutes or until fish flakes easily with a fork. Yield: 2 servings.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Friday, September 4, 2020 10:57 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Catfish with fall veggies
>
> I went looking for this recipe because there were no catfish recipes 
> in the document.  I haven’t made it, but I certainly will.  Chef 
> Internet says that if you want to cook catfish in a way that isn’t 
> frying, marinade is your friend.
>
>
>
> Substitute any vegetables you have, like brussels sprouts, butternut 
> squash, whatever you have or whatever is in season.
>
>
>
> Catfish with Fall Veggies
>
>
>
> 1 pound catfish fillets
>
> Salt, pepper, garlic, and olive oil to season fish
>
>
>
> For the Marinade:
>
> ¼ cup extra virgin olive oil
>
> 2 tbsp lemon juice
>
> 2 cloves garlic, minced
>
> 1 tsp dried thyme
>
> 1 tsp dried pepper flakes
>
> Salt and pepper to taste
>
>
>
> Vegetables:
>
> 1 pound petite potatoes
>
> 1 pound sweet potatoes
>
> 2 shallots
>
> 2 zucchinis
>
> 1 honeycrisp apple, or whatever apple you like
>
> 4 slices bacon, uncooked
>
> Dried thyme or rosemary
>
> Salt and pepper
>
>
>
> Preheat the oven to 375 degrees F.
>
>
>
> Season the raw catfish with some oil, salt, garlic,  and pepper.
>
>
>
> Whisk together the marinade ingredients. Put the seasoned catfish 
> fillets in a zip lock bag, add marinade to the bag, close tightly and 
> shake to completely coat the fish.
>
>
>
> Chop vegetables to a uniform size and spread evenly on a foil-lined 
> sheet that has been sprayed with oil.  Leave the apple unpeeled and 
> remove the core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  
> Drizzle with olive oil.  Season with salt and pepper to taste.  Chop 
> the uncooked bacon and sprinkle it evenly over the vegetables.
>
>
>
> Put the pan in the oven and bake for 20 minutes.  Remove from the oven 
> and rotate the veggies around with a spatula.  Then make space 
> available in the center of the pan for the fish and put it directly on 
> the pan.  Place back in the oven for 12 to 15 minutes until catfish is 
> completely cooked through.
> Garnish with the herbs and serve.
>
>
>
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[CnD] Precooked shrimp

[Immigrant via Cookinginthedark]

I often buy canned tiny shrimp, which don't need cooking. I use them for
salads, and I intend to do it in the next couple of days. As far as frozen
shrimp, in many cases they do need cooking.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, September 4, 2020 12:13 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

I suspect you need to purchase pre-cooked frozen shrimp for this recipe
unless you like it raw because there are no instructions I see here for
cooking the shrimp. So be careful what you purchase.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] JALAPENO SHRIMP COCKTAIL

I have not personally tried these recipes, but somebody from the ACB
Community did.  The group meets every two weeks and shares some type of
recipe.  This one looks good to me.

 

 

JALAPENO SHRIMP COCKTAIL

 

1   lb. of Frozen Shrimps:  Medium size, deveined and shells removed.  

2   Stocks of Celery 

1  to  2   Avocados  

1   Medium Cucumber 

1   Tomato 

¼   Cup of Cilantro  

2,   7 oz. Cans of El Pato,  Tomato Jalapeno Sauce. 

Salt and Pepper 

 

Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp
again and place in a large mixing bowl.  

Chop into small bite size pieces the celery, avocados, cucumber, tomato and
cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a
few times. 

Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture
and stir a few more times.

Add salt and pepper to taste and stir a couple of times.

Chill for 1 hour in the refrigerator and serve. 

 

 

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[CnD] Parmesan Catfish

[Immigrant via Cookinginthedark]

Parmesan Catfish
1/2 cup fresh Parmesan cheese, grated
1/4 cup flour
1 teaspoon salt
2 lb skinless catfish fillets
3 tablespoons milk
2 tablespoons butter, melted
Preheat oven to 400 degrees. Combine Parmesan, flour and salt. Dredge the
catfish in milk. Coat fish well with cheese mixture. Place on a baking dish.
Drizzle butter over coated filets. Bake for 15 to 20 minutes.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Catfish with fall veggies

I went looking for this recipe because there were no catfish recipes in the
document.  I haven’t made it, but I certainly will.  Chef Internet says that
if you want to cook catfish in a way that isn’t frying, marinade is your
friend. 

 

Substitute any vegetables you have, like brussels sprouts, butternut squash,
whatever you have or whatever is in season.

 

Catfish with Fall Veggies

 

1 pound catfish fillets

Salt, pepper, garlic, and olive oil to season fish

 

For the Marinade:

¼ cup extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried pepper flakes

Salt and pepper to taste

 

Vegetables:

1 pound petite potatoes

1 pound sweet potatoes

2 shallots

2 zucchinis

1 honeycrisp apple, or whatever apple you like

4 slices bacon, uncooked

Dried thyme or rosemary

Salt and pepper

 

Preheat the oven to 375 degrees F.

 

Season the raw catfish with some oil, salt, garlic,  and pepper.  

 

Whisk together the marinade ingredients. Put the seasoned catfish fillets in
a zip lock bag, add marinade to the bag, close tightly and shake to
completely coat the fish.  

 

Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
that has been sprayed with oil.  Leave the apple unpeeled and remove the
core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
and sprinkle it evenly over the vegetables.  

 

Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
rotate the veggies around with a spatula.  Then make space available in the
center of the pan for the fish and put it directly on the pan.  Place back
in the oven for 12 to 15 minutes until catfish is completely cooked through.
Garnish with the herbs and serve. 

 

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[CnD] Crab-Stuffed Catfish

[Immigrant via Cookinginthedark]

Crab-Stuffed Catfish
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup
imitation crabmeat, flaked
3 tablespoons seasoned bread crumbs
2 tablespoons shredded cheese
2 tablespoons butter, melted
1-1/2 teaspoons mayonnaise
1/8 teaspoon salt, optional
2 catfish fillets (6 ounces each)
In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and
salt. Cut each fillet in half widthwise; place two halves in a greased
8-inch square baking dish. Press crab mixture onto fillets; top with
remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or until
fish flakes easily with a fork. Yield: 2 servings.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Catfish with fall veggies

I went looking for this recipe because there were no catfish recipes in the
document.  I haven’t made it, but I certainly will.  Chef Internet says that
if you want to cook catfish in a way that isn’t frying, marinade is your
friend. 

 

Substitute any vegetables you have, like brussels sprouts, butternut squash,
whatever you have or whatever is in season.

 

Catfish with Fall Veggies

 

1 pound catfish fillets

Salt, pepper, garlic, and olive oil to season fish

 

For the Marinade:

¼ cup extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried pepper flakes

Salt and pepper to taste

 

Vegetables:

1 pound petite potatoes

1 pound sweet potatoes

2 shallots

2 zucchinis

1 honeycrisp apple, or whatever apple you like

4 slices bacon, uncooked

Dried thyme or rosemary

Salt and pepper

 

Preheat the oven to 375 degrees F.

 

Season the raw catfish with some oil, salt, garlic,  and pepper.  

 

Whisk together the marinade ingredients. Put the seasoned catfish fillets in
a zip lock bag, add marinade to the bag, close tightly and shake to
completely coat the fish.  

 

Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
that has been sprayed with oil.  Leave the apple unpeeled and remove the
core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
and sprinkle it evenly over the vegetables.  

 

Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
rotate the veggies around with a spatula.  Then make space available in the
center of the pan for the fish and put it directly on the pan.  Place back
in the oven for 12 to 15 minutes until catfish is completely cooked through.
Garnish with the herbs and serve. 

 

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[CnD] Catfish With Mushrooms And Cheese

[Immigrant via Cookinginthedark]

Catfish With Mushrooms And Cheese
1 serving
9 ounces catfish fillet
3-1/2 ounces mushrooms
2 ounces cheese
2 ounces mayonnaise
Salt to taste
2 tablespoons oil
Slice mushrooms and fry in oil. Cut fish into slices, season with salt and
transfer to a baking pan. Top fish slices with fried mushrooms, cover with
mayonnaise and sprinkle with grated cheese. Bake at 350 degrees for 20
minutes.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Catfish with fall veggies

I went looking for this recipe because there were no catfish recipes in the
document.  I haven’t made it, but I certainly will.  Chef Internet says that
if you want to cook catfish in a way that isn’t frying, marinade is your
friend. 

 

Substitute any vegetables you have, like brussels sprouts, butternut squash,
whatever you have or whatever is in season.

 

Catfish with Fall Veggies

 

1 pound catfish fillets

Salt, pepper, garlic, and olive oil to season fish

 

For the Marinade:

¼ cup extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried pepper flakes

Salt and pepper to taste

 

Vegetables:

1 pound petite potatoes

1 pound sweet potatoes

2 shallots

2 zucchinis

1 honeycrisp apple, or whatever apple you like

4 slices bacon, uncooked

Dried thyme or rosemary

Salt and pepper

 

Preheat the oven to 375 degrees F.

 

Season the raw catfish with some oil, salt, garlic,  and pepper.  

 

Whisk together the marinade ingredients. Put the seasoned catfish fillets in
a zip lock bag, add marinade to the bag, close tightly and shake to
completely coat the fish.  

 

Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
that has been sprayed with oil.  Leave the apple unpeeled and remove the
core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
and sprinkle it evenly over the vegetables.  

 

Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
rotate the veggies around with a spatula.  Then make space available in the
center of the pan for the fish and put it directly on the pan.  Place back
in the oven for 12 to 15 minutes until catfish is completely cooked through.
Garnish with the herbs and serve. 

 

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[CnD] BAKED CONTINENTAL CATFISH

[Immigrant via Cookinginthedark]

BAKED CONTINENTAL CATFISH
12 catfish filets
2 tsp. salt
1 c. chopped parsley (fresh)
1/2 c. margarine or butter, softened
3 Tbsp. oil
1 egg, beaten
1/2 c. milk
3/4 c. dry bread crumbs
1/2 c. grated Swiss cheese
Sprinkle catfish inside and outside with salt. Add parsley to butter and mix
thoroughly. Spread mixture on one filet and top with another filet, using
approximately one tablespoon parsley butter. Combine egg, milk and remaining
salt. Combine bread crumbs and cheese. Dip catfish in egg mixture. Be very
careful to keep parsley butter securely in place. Then dip catfish in bread
crumb mixture. Place on a well-greased 15 1/2 by 12-inch cookie sheet.
Sprinkle remaining crumb mixture over top of catfish. Drizzle with oil.
Bake in 450-degree oven for 20 to 25 minutes or
until catfish flakes easily when tested with a fork. Serves 6.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Catfish with fall veggies

I went looking for this recipe because there were no catfish recipes in the
document.  I haven’t made it, but I certainly will.  Chef Internet says that
if you want to cook catfish in a way that isn’t frying, marinade is your
friend. 

 

Substitute any vegetables you have, like brussels sprouts, butternut squash,
whatever you have or whatever is in season.

 

Catfish with Fall Veggies

 

1 pound catfish fillets

Salt, pepper, garlic, and olive oil to season fish

 

For the Marinade:

¼ cup extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried pepper flakes

Salt and pepper to taste

 

Vegetables:

1 pound petite potatoes

1 pound sweet potatoes

2 shallots

2 zucchinis

1 honeycrisp apple, or whatever apple you like

4 slices bacon, uncooked

Dried thyme or rosemary

Salt and pepper

 

Preheat the oven to 375 degrees F.

 

Season the raw catfish with some oil, salt, garlic,  and pepper.  

 

Whisk together the marinade ingredients. Put the seasoned catfish fillets in
a zip lock bag, add marinade to the bag, close tightly and shake to
completely coat the fish.  

 

Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
that has been sprayed with oil.  Leave the apple unpeeled and remove the
core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
and sprinkle it evenly over the vegetables.  

 

Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
rotate the veggies around with a spatula.  Then make space available in the
center of the pan for the fish and put it directly on the pan.  Place back
in the oven for 12 to 15 minutes until catfish is completely cooked through.
Garnish with the herbs and serve. 

 

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[CnD] OVEN BAKED ONION RANCH CATFISH FILLETS

[Immigrant via Cookinginthedark]

OVEN BAKED ONION RANCH CATFISH FILLETS
2 lb catfish fillets
1 cup sour cream
1 cup mayonnaise
1 (1/2 ounce) envelope ranch dressing mix
1 (6 ounce) can French fried onion rings
Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size
bowl. Put half of the mixture in a flat dish, reserving the remaining
mixture to serve as sauce.
Finely crush the onion rings and place in another flat dish.
Dip fillets in sour cream mixture and then roll in crushed onion rings.
Place fish on an ungreased baking tray and bake at 350 degrees for 20-25
minutes, or until fish flakes easily. Serve with reserved sauce.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Catfish with fall veggies

I went looking for this recipe because there were no catfish recipes in the
document.  I haven’t made it, but I certainly will.  Chef Internet says that
if you want to cook catfish in a way that isn’t frying, marinade is your
friend. 

 

Substitute any vegetables you have, like brussels sprouts, butternut squash,
whatever you have or whatever is in season.

 

Catfish with Fall Veggies

 

1 pound catfish fillets

Salt, pepper, garlic, and olive oil to season fish

 

For the Marinade:

¼ cup extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried pepper flakes

Salt and pepper to taste

 

Vegetables:

1 pound petite potatoes

1 pound sweet potatoes

2 shallots

2 zucchinis

1 honeycrisp apple, or whatever apple you like

4 slices bacon, uncooked

Dried thyme or rosemary

Salt and pepper

 

Preheat the oven to 375 degrees F.

 

Season the raw catfish with some oil, salt, garlic,  and pepper.  

 

Whisk together the marinade ingredients. Put the seasoned catfish fillets in
a zip lock bag, add marinade to the bag, close tightly and shake to
completely coat the fish.  

 

Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
that has been sprayed with oil.  Leave the apple unpeeled and remove the
core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
and sprinkle it evenly over the vegetables.  

 

Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
rotate the veggies around with a spatula.  Then make space available in the
center of the pan for the fish and put it directly on the pan.  Place back
in the oven for 12 to 15 minutes until catfish is completely cooked through.
Garnish with the herbs and serve. 

 

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Re: [CnD] Sugar's Chicken Salad Sandwiches

[Immigrant via Cookinginthedark]

Certainly easier, and still, better than canned. Many canned meats have a layer 
of jelly substance that I absolutely hate.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

So true Immigrant. 
Tonight I made chicken salad but I bought the already cut, fresh white 
meat(breast) at Cosco So it was easier


“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 
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

Whenever I make a chicken salad, I always buy chicken legs, bake them, and then 
take the meat off the bones. Much better tasting than canned meat.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Evelyn via Cookinginthedark
Sent: Thursday, September 3, 2020 6:47 PM
To: cookinginthedark@acbradio.org
Cc: Evelyn 
Subject: 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 

 

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Re: [CnD] Sugar's Chicken Salad Sandwiches

[Immigrant via Cookinginthedark]

Whenever I make a chicken salad, I always buy chicken legs, bake them, and then 
take the meat off the bones. Much better tasting than canned meat.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Evelyn via Cookinginthedark
Sent: Thursday, September 3, 2020 6:47 PM
To: cookinginthedark@acbradio.org
Cc: Evelyn 
Subject: 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 

 

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Re: [CnD] Pie crust

[Immigrant via Cookinginthedark]

Also known as rugelach. Jewish filled pastries.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 4:40 PM
To: Penny Reeder via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Pie crust

What is rughula? 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via 
Cookinginthedark  wrote:
>
> It is the easiest  pie dough to work with, very supple, can’t be over-worked, 
> doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill 
> with jam or something else and bake to make treats for the cook or waiting 
> children! The recipe, which also makes delicious rughula, is from Harold 
> Magee.
>
> Sent from my iPhone
>
> > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark 
> >  wrote:
> > 
> > This is a very intriguing and interesting recipe. I'm trying to immagine 
> > how it would turn out with the cream cheese right in the pie dough.
> > 
> >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote:
> >> This is the pie crust recipe i usually use: in bowl of electric mixer, 
> >> combine 2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar 
> >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream 
> >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and 
> >> refrigerate for an hour or up to one day. Roll out on lightly floured 
> >> surface, and proceed with recipe for double-crust pie.
> >> 
> >> Sent from my iPhone
> >> 
>  On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
>   wrote:
> >>> 
> >>> Ah, that's nice! He'll really enjoy that dessert, and so will you.
> >>> 
> >>> When you go to spread the cream cheese, and powdered sugar, dip your 
> >>> spatula in water because it's a little hard to spread.
> >>> 
> >>> Good luck with school; been there done that. Sure makes it easier when 
> >>> you have a supportive partner. I'd love to hear about your experience.
> >>> 
>  On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
>  Nah, I'll make it for sweet husband. I'm going through major 
>  homework crunch time, and he's saving my butt by doing some last 
>  minute scanning and clean-up of a textbook so I can use it to 
>  hopefully pass an exam. Making the dessert will give me a much-needed 
>  stress break.
>  It'll be a nice way to say thank you, and I love you bunches, 
>  too. And there are so many variations … I can't wait to try them all.
>  
>  More Later,
>  Dani
>  
>  
>  
> > On 9/3/20, Linda S. via Cookinginthedark 
> >  wrote:
> > Dani:
> > 
> > I think it will become your favorite. I would have happily 
> > looked for the recipe, and posted it, but ... uh well, it was already 
> > done. Enjoy!
> > I wish someone was there to make it for you. It's a labor of 
> > love to make this dessert.
> > 
> > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:
> >> Hi, Linda.
> >> If you remember the quantities or can post the recipe, I'm sure 
> >> it will become Dani Pagador's favorite dessert too. *lol* It 
> >> sounds like just the ticket to get me through the rest of this 
> >> week. Thanks, if you can share it and don't mind doing so.
> >> 
> >> More Later,
> >> Dani
> >> 
> >> 
> >> 
> >> On 9/2/20, Regina Marie via Cookinginthedark 
> >>  wrote:
> >>> Hi Everyone. I use real butter, very cold, and not shortening.
> >>> 
> >>> 
> >>> With Warm Regards:
> >>> Regina Brink
> >>> President, ACB Capital Chapter of California Council of the 
> >>> Blind Find me at: https://facebook.com/reginamarie Follow me 
> >>> on: https//:www.twitter.com/mamaraquel
> >>> 
> >>> -Original Message-
> >>> From: Cookinginthedark  
> >>> On Behalf Of Linda S. via Cookinginthedark
> >>> Sent: Tuesday, September 01, 2020 7:10 PM
> >>> To: cookinginthedark@acbradio.org
> >>> Cc: Linda S. 
> >>> Subject: [CnD] Pie crust
> >>> 
> >>> 
> >>> 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
> >>> 

Re: [CnD] Hope this is not out of line

[Immigrant via Cookinginthedark]

I like that we can share any recipes here for any taste and lifestyle - sugary 
and sugar-free, meat-based and meatless, mild and spicy, from all cuisines, 
courses and occasions. If we start restricting ourselves because many blind 
people are suffering from this disease or that disease, where does it stop? We 
are all free to delete the threads we are not interested in. I don't bake 
breads or biscuits, someone else doesn't make French fries or chocolate cakes, 
but everyone is heard.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 4:34 PM
To: meward1954--- via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Hope this is not out of line

I would vote no on this idea. I would further point out that doctors have said 
on the radio that these sweeteners like Splenda are carcinogenic. 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via 
Cookinginthedark  wrote:
>
> 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. 
>
>
>
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Re: [CnD] Hope this is not out of line

[Immigrant via Cookinginthedark]

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.

 

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Re: [CnD] Robert Redford Recipe - Food.com

[Immigrant via Cookinginthedark]

The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup 
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 1:11 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com

So I guess this means you can choose either 1/2 or 1 cup of each of those, the 
butter and the flour.  I've never seen a recipe quite like that.  Thanks for 
clarifying.  



-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 12:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Robert Redford Recipe - Food.com

1/2 to 1 cup butter, and 1-1/2 cups flour.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 12:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com

Hello.  

The Robert Redford recipe from Food.com is confusing.  I can't tell how much 
butter or flour to use.  Is it a half cup or a cup and a half?  Something is 
going on with the symbols as they translate.  Thanks. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Helen Whitehead via Cookinginthedark
Sent: Thursday, September 3, 2020 9:05 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Robert Redford Recipe - Food.com

Robert Redford Recipe - Food.com
READY IN: 35mins
Ingredients:

1⁄2 - 1 
 cup 
butter
1 1⁄2
 cups 
flour
1 
 cup 
pecans,
chopped 
1 
 large 
cream cheese
1 
 cup 
confectioners' sugar
1 
 cup 
peanut butter
1
 (3 1/2  ounce) box 
vanilla pudding mix
1
 (3 1/2  ounce) box 
chocolate pudding mix
3 
 cups 
milk
1 
 cup 
Cool Whip
Garnish
 additional 
Cool Whip
 nuts, and 
chocolate
DIRECTIONS

Melt butter; mix with flour and press into baking pan.
Pour pecans over and press down.
Bake 15 minutes at 350 degrees Fahrenheit.
Cool.
Mix cream cheese with confectioners' sugar and peanut butter.
Mix well.
Pour over crust.
Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
Beat well.
Pour over peanut butter layer.
Garnish with additional Cool Whip.
Sprinkle with nuts and chocolate as desired.

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Re: [CnD] Robert Redford Recipe - Food.com

[Immigrant via Cookinginthedark]

1/2 to 1 cup butter, and 1-1/2 cups flour.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 12:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com

Hello.  

The Robert Redford recipe from Food.com is confusing.  I can't tell how much 
butter or flour to use.  Is it a half cup or a cup and a half?  Something is 
going on with the symbols as they translate.  Thanks. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Helen Whitehead via Cookinginthedark
Sent: Thursday, September 3, 2020 9:05 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Robert Redford Recipe - Food.com

Robert Redford Recipe - Food.com
READY IN: 35mins
Ingredients:

1⁄2 - 1 
 cup 
butter
1 1⁄2
 cups 
flour
1 
 cup 
pecans,
chopped 
1 
 large 
cream cheese
1 
 cup 
confectioners' sugar
1 
 cup 
peanut butter
1
 (3 1/2  ounce) box 
vanilla pudding mix
1
 (3 1/2  ounce) box 
chocolate pudding mix
3 
 cups 
milk
1 
 cup 
Cool Whip
Garnish
 additional 
Cool Whip
 nuts, and 
chocolate
DIRECTIONS

Melt butter; mix with flour and press into baking pan.
Pour pecans over and press down.
Bake 15 minutes at 350 degrees Fahrenheit.
Cool.
Mix cream cheese with confectioners' sugar and peanut butter.
Mix well.
Pour over crust.
Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
Beat well.
Pour over peanut butter layer.
Garnish with additional Cool Whip.
Sprinkle with nuts and chocolate as desired.

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Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT

[Immigrant via Cookinginthedark]

Sm. is usually an abbreviation for small, so if there are two or more sizes of 
pudding, the recipe is calling for a small package. A stick of butter is 4 
ounces, or about 115 grams.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Samuel Wilkins via Cookinginthedark
Sent: Thursday, September 3, 2020 10:09 AM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT

What does the SM stand for?  And when you say one stick of butter, how much is 
that, as I normally have butter in blocks.

On 03/09/2020 14:54, Linda S. via Cookinginthedark wrote:
> 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.
>>
>>
>>
>> ___
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-- 
Regards,

Samuel Wilkins

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Re: [CnD] MOUTH WATERING SUPER EASY POT ROAST

[Immigrant via Cookinginthedark]

I would be hesitant to add soda, I don't like adding anything that would
give meat a sweet taste.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] MOUTH WATERING SUPER EASY POT ROAST

Oh, yah, I use soda in a lot of meats. It doesn't matter what flavor soda
you use, either. Sometimes, I even put it on hamburger patties, and they're
more tender, too. It's amazing what some soda pop will do.

Karen

At 08:52 AM 8/25/2020, you wrote:
>MOUTH WATERING SUPER EASY POT ROAST
>
>Printed from COOKS.COM
>
>
>
>1 pot roast that fits your slow-cooker
>1 can Cola "classic"
>1 envelope of Lipton's Onion Soup Mix
>
>Place a 3-4 lb pot roast in slow-cooker (or large enough to fit the 
>size of slow cooker you will be using).
>
>Pour half an envelope of Lipton Onion Soup mix over the roast. Pour the 
>entire can of cola over roast, and then top with remainder of soup mix.
>
>Set slow cooker on high and cook for 4 hours. Turn pot roast over about 
>half way through cooking time.
>
>The meat falls apart - it's so moist! YUM!!!
>
>
>
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Re: [CnD] Modification of recipe for home made taco seasoning.

[Immigrant via Cookinginthedark]

Some people don't change their reply and forward settings, and in many
e-mail programs, the default setting is to prefix every line of a replied or
forwarded message with grater signs. Some mail configurations, though, don't
leave any other choices.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 1:55 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Modification of recipe for home made taco seasoning.

Jennifer:

The greater than signs appear when you read the reply to a message instead
of the original.  They are not in the original.  Hope this helps.






-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Monday, August 24, 2020 12:51 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Modification of recipe for home made taco seasoning.

Hi I deleted all the greater than signs.

I would like to know why all the greater than signs?

The recipe is below.

 

Ooh! Thanks for this recipe. The packages of taco seasoning contain so much
salt; got some high blood pressure around here, so we are really trying to
cut back on our sodium intake.

On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote:

I like this better than the store bought kind.  I think I will double  or
quadruple this next time because it is only enough for a couple of recipes.

I used about half of it to substitute for one packet.  Ingredients are  only
a guideline, of course.

 

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

¼ teaspoon paprika

1-1/2 teaspoon ground cumin

1 teaspoon sea salt

   

Mix all ingredients and store in container with tight lid.

 

Notes on Salt:  If doubling or quadrupling, I wouldn’t completely  double or
quadruple the salt.  If on a low-sodium diet requested by  physician, you
can reduce the salt.  Sea salt is still salt, after  all.  But if you leave
it out altogether, this will be susceptible to clumping.

 

 

 

 

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Re: [CnD] carrot cake

[Immigrant via Cookinginthedark]

I would think oil is better than applesauce, it would result in a cake that is 
more moist. Melted butter is probably even better than oil.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] carrot cake

You can also substitute applesauce for oil in this recipe.

On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:
> I would happily substitute figs for raisins since raisins are 
> dehydrated grapes.
> Nuts in cakes I very much like along with cinnamon.
>
> On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
>> Date: Mon, 24 Aug 2020 12:20:28
>> From: meward1954--- via Cookinginthedark 
>> 
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] carrot cake
>>
>> I like lots of nuts in carrot cake.  The thing I don't like there is 
>> raisins, but lots of people love them.  I guess it comes down to taste.
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of diane.fann7--- via Cookinginthedark
>> Sent: Monday, August 24, 2020 11:05 AM
>> To: cookinginthedark@acbradio.org
>> Cc: diane.fa...@gmail.com
>> Subject: Re: [CnD] carrot cake
>>
>> Pecans, walnuts. As long as you have lots of either or both.
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of meward1954--- via Cookinginthedark
>> Sent: Monday, August 24, 2020 12:02 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] carrot cake
>>
>> I usually substitute pecans for walnuts.  My husband has trouble with 
>> walnuts.  I like them, but good Texans use more pecans anyway.
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Kathy Brandt via Cookinginthedark
>> Sent: Sunday, August 23, 2020 5:47 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Kathy Brandt 
>> Subject: Re: [CnD] carrot cake
>>
>> Will be interested in knowing how it turns out. Me, I?d be lucky to use half 
>> the walnuts; I?ve never seen that much in a carrot cake, and I?m not really 
>> a pineapple fan, but would maybe add a little more liquid to make up for no 
>> juice if I were using.
>>
>>
>>
>> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
>>  wrote:
>>
>> I usually use DH carrot cake mix. I like this recipe and will try it. The 
>> two cups walnuts is correct, and I would put at least that many. I will 
>> probably add dried, unsweetened coconut flakes. I will use the cardamom.
>>
>> Diane
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Jody M via Cookinginthedark
>> Sent: Sunday, August 23, 2020 8:07 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Jody M <1973j...@gmail.com>
>> Subject: Re: [CnD] carrot cake
>>
>> good morning, maybe I missed something. What is the temperature and how long 
>> do you bake this cake?
>>
>> Sent from my iPhone
>>
>>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
>>>  wrote:
>>>
>>> This carrot cake recipe is from one of the Joanna Fluke mysteries. 
>>> Is the amount of walnuts correct?
>>> 2 cups sugar
>>> 3 eggs
>>> ? cup vegetable oil (not canola or olive)
>>> 1 tsp. vanilla
>>> ? cup sour cream/yogurt
>>> 2 tsp. baking soda
>>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
>>> 20 oz. crushed pineapple & juice
>>> Question:2 cups chopped walnuts
>>> 2 ? cups flour
>>> 2 cups packed grated carrots
>>> Wendy
>>>
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>>
>>
>> --
>> This email has been checked for viruses by AVG.
>> https://www.avg.com
>>
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Re: [CnD] Lock-lid saucepan

[Immigrant via Cookinginthedark]

With the locklid saucepan, I wear oven mitts to carry the pan to the sink.
Then, I invert the pan over the sink, so that the side containing the holes
is away from me. The water drains through the holes into the sink, and it
doesn't take too long. The steaming hot water does not even touch me while
it drains out. Then, I pour cold tap water into the pan, with the lid still
locked in place, and drain it off. Not too much water, just enough to rinse
the starch off, not to cool the pasta. And then I am ready to unlock the pan
and take the pasta out. With the colander, you have to open the pan while
the pasta and the water are still red hot, and pour into a colander. I would
rather do the locklid pan.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 12:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Lock-lid saucepan

We used to have lock lid pasta pots at my old job in rehab.  But they were
very thin.  I didn't recommend them because, to tell the truth, I didn't
feel safe using them.  They looked to me like they were just asking to tump
over when I put the top on.  Very flimsy.  Maybe these ones you guys have
are better.  Also, do you have to stand there and drain the pasta for a long
time?  I usually pour the pasta into the colander, shake it around for a
little while,  and then walk off and do something else while I wait for it
to finish draining.  

Once you have learned to use a colander in the sink, it is very safe. The
main thing is that you have to feel the inside curve of the colander with
the outside curve of the pot you are pouring the pasta from.  That sounds
complicated, but it really is not.  Imagine putting a small cup or bowl
upside down into a larger one without touching the one on the bottom.  

If I needed to learn to use a colander today, I would do it in the sink with
just cold water.  Then I would put something in the pot of cold water that
would not hurt the drain too much, cereal, rice, or some non-food items, as
long as you are sure that you won't get things down the drain that don't
belong there.  Maybe even use pasta.  Then I would practice pouring the
liquid from the pot into the colander and then checking to make sure that
all the objects landed in the colander.  I would practice until I was fairly
confident that the objects all go in the colander  all or most of the time.
Finally, I would practice with real boiling water and then I would go ahead
and just cook the pasta and drain it.  You can take your time positioning
the edge of the pot over the lip of the colander, using oven mitts if you
need to.

-Original Message-
From: Cookinginthedark  On Behalf Of
Regina Marie via Cookinginthedark
Sent: Sunday, August 23, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] Lock-lid saucepan

Hi Debbie. I bought mine from Walmart. Check on 

https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 2:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Lock-lid saucepan

When I was a teen, forty years ago, the AFB aids and appliances catalog sold
a lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny
holes along the top rim on the opposite side of the handle, around 5 of
them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that
lid, take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used
it every night. When my dad passed away, my mom who doesn't cook gave it to
a thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] Lock-lid saucepan

[Immigrant via Cookinginthedark]

Check Independent Living Aids, they used to carry it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 5:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Lock-lid saucepan

When I was a teen, forty years ago, the AFB aids and appliances catalog sold
a lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny
holes along the top rim on the opposite side of the handle, around 5 of
them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that
lid, take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used
it every night. When my dad passed away, my mom who doesn't cook gave it to
a thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] Eating rabbit

[Immigrant via Cookinginthedark]

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
>>>>
>>>

Re: [CnD] Eating rabbit

[Immigrant via Cookinginthedark]

For some reasons, when people are talking about eating rabbit, they refer to
wild rabbit, otherwise known as hare. And then we get conversations like
this one, where eating rabbit is somehow associated with eating squirrel, in
other words, extreme. While hare is game, rabbit is a domestic animal, and
eating it is just as extreme as eating chicken, beef, or pork.

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Friday, August 21, 2020 1:11 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Eating rabbit

Hey Anna, try bar ba q rabbit. SMILES.
Also, you might like squirrel as well?
since my Uncle passed away, I can not find rabbit nor some squirrel meat.
There's suppose to be a place down in Pittsburgh Pennsylvania, which is
about two to three hours south from me on I 79.
If I can find the URL address, would you like it?
Not sure if their prices would be to high or if they would be reasonable
prices or not.
But for a tip for rabbit meat, you want tame rabbit meat and not wild rabbit
meat.
>From what I've been told, whiled rabbit meat is a little gammy.
My one aunt use to raise rabbits for both pets and for meat.
But that's a lost profession these days.
Ron who'd love to find some rabbit and or some squirrel meat. at a
reasonable price though.
Ron KR3DOG

-Original Message-
From: Anna Galassi via Cookinginthedark
Sent: Friday, August 21, 2020 09:18
To: cookinginthedark@acbradio.org
Cc: Anna Galassi
Subject: Re: [CnD] Eating rabbit

I tried it many years ago. It was in a stew. I liked it.
Anna

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Thursday, August 20, 2020 10:40 PM
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
> > &

Re: [CnD] Eating rabbit

[Immigrant via Cookinginthedark]

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 lower heat again.  Cook, covered,  till 
> > > the rice is done.  It might take a little more liquid than the 
> > > rice would if you just cooked it without frying or adding the 
> > > vegetables,
> so check it
> > occasionally.
> > > Yes, in this dish, it is fine to check the rice.
> > >
> > >
> > >
> 

[CnD] Eating rabbit

[Immigrant via Cookinginthedark]

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 lower heat again.  Cook, covered,  till the
> > > rice is done.  It might take a little more liquid than the rice would
> > > if you just cooked it without frying or adding the vegetables, 
> so check it
> > occasionally.
> > > Yes, in this dish, it is fine to check the rice.
> > >
> > >
> > >
> > > Variations:  I have put the rice and vegetable mixture into a baking
> > > dish after it is fried and cooked it with pork chops over the top.
> > > This could be done with chicken as well, or maybe any other kind of
> > > meat.  I have never tried hamburger, but that would have to be cooked
> > first!
> > >
> > > Yesterday, I did not know that the rice was brown, but it just kept
> > > not getting cooked and stayed chewy.  I had to add more water, and
> > > boiling water would have ben better than the cold I ended up adding.
> > >
> > >
> > >
>

Re: [CnD] Yesterday's nostalgic lunch

[Immigrant via Cookinginthedark]

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 lower heat again.  Cook, covered,  till the 
> rice is done.  It might take a little more liquid than the rice would 
> if you just cooked it without frying or adding the vegetables, so check it
occasionally.
> Yes, in this dish, it is fine to check the rice.
>
>
>
> Variations:  I have put the rice and vegetable mixture into a baking 
> dish after it is fried and cooked it with pork chops over the top.  
> This could be done with chicken as well, or maybe any other kind of 
> meat.  I have never tried hamburger, but that would have to be cooked
first!
>
> Yesterday, I did not know that the rice was brown, but it just kept 
> not getting cooked and stayed chewy.  I had to add more water, and 
> boiling water would have ben better than the cold I ended up adding.
>
>
>
> This would work with any rice except minute, which I never use anyway.
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

-- 

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Re: [CnD] measuring cups

[Immigrant via Cookinginthedark]

Yes, they can. I use my braille-marked cups for milk and water as well as
for dry ingredients.

-Original Message-
From: Cookinginthedark  On Behalf Of
Gary Metzler via Cookinginthedark
Sent: Tuesday, August 18, 2020 5:04 AM
To: Cookinginthedark@acbradio.org
Cc: Gary Metzler 
Subject: [CnD] measuring cups

Hi All,

 

I have a set of the braille measuring cups from bmm.  

 

Regards, Gary KN4OXCan they be used for both wet and dry measuring?  Thanks
for any help.

Sendto: gmtra...@comcast.net

 

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Re: [CnD] Microwave corn on the cob

[Immigrant via Cookinginthedark]

I don't wrap it. I pour a very small amount of water onto a shallow plate
(water is totally optional), place the corn onto the plate and microwave it
on high power for 3 minutes. My microwave has a 900-watt capacity. Then I
remove the corn from the microwave and coat with butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Kathy Brandt via Cookinginthedark
Sent: Monday, August 17, 2020 5:49 PM
To: cookinginthedark 
Cc: Kathy Brandt 
Subject: [CnD] Microwave corn on the cob

Remove the husk, rat ear in damp paper towel, and microwave on high for 3 to
4 minutes depending on how much crunch you like in your corn. I read about
this years ago in a magazine; beats messing with all that boiling water. Two
ears come out good if microwaved for five minutes, individually wrapped. I
believe the same source said to use plain rather than printed paper towels,
since the printed ones might not interact well with the microwave. 

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Re: [CnD] Salmon Loaf, From Neesie

[Immigrant via Cookinginthedark]

I do eat canned sardines and other small canned fish whole, but I do discard 
large bones from canned salmon.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Wednesday, August 12, 2020 8:10 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Salmon Loaf, From Neesie

No, I eat the bones, too, same with sardines. This recipe looks really good. 
Thanks for it, and all the rest that you share.

On 8/12/20, meward1954--- via Cookinginthedark  
wrote:
> I never take out the bones or anything else from the canned salmon.  
> Am I the only one who eats it all?  I thought I read that many of the 
> nutrients were in the skin and bones.
>
> I used to make recipes like that with canned mackerel.  It is not as 
> expensive.  I don't think it is as good either though.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, August 12, 2020 1:03 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Salmon Loaf, From Neesie
>
>   Salmon Loaf, From Neesie
>
>
>
> Preheat oven to 350 degrees F., rack in the middle position
>
>
>
> This recipe is from Stan Kramer's sister Kitty. (When they were 
> growing up, Stan used to tease that she was fated to marry a man named 
> Katz.) Kitty says you can use pink salmon, but the loaf turns out 
> looking a little gray. Red salmon's  more expensive, but it's worth it 
> if you're serving this for company.
>
>
>
> 2 cans red salmon (I used two 14.75-ounce cans)
>
> 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)
>
> 1 cup evaporated milk (or light cream)
>
> 2 beaten eggs (you can just beat them up with a fork)
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> ½ teaspoon onion powder
>
> ½ teaspoon sage
>
> ½ teaspoon ground oregano
>
> ¼ cup melted butter (½ stick
>
> ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce 
> package frozen green peas
>
>
>
> Spray a bread pan with non-stick cooking spray. (The one Kitty uses is 
> glass and the bottom measures 4-inches by 8-inches.) Drain the salmon 
> in a strainer. Prepare it by taking out the bones and removing most of 
> the silver skin. Let it continue to drain while you mix up the rest of 
> the loaf.
>
> In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten 
> eggs, and seasonings. Add the melted butter and dried chopped onions, 
> and mix well.
>
> Add the salmon and the frozen peas, and mix it all up with a big 
> wooden spoon. (You may have to get in there with your hands to make 
> sure it's thoroughly mixed.) Transfer the salmon mixture to the pan 
> you've prepared, filling it to within a half-inch of the top. If you 
> have any salmon mixture left over, shape it into patties, separate the 
> patties with wax paper, stick them in a freezer bag and  pop them in 
> the freezer. They make wonderful salmon patties. Just thaw them and 
> fry them in butter.
>
> Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning 
> too rapidly, tent a piece of aluminum foil over the top.
>
> Let cool for ten minutes and then slice and serve. This is especially 
> good with dill sauce.
>
>
>
> Dill Sauce:
>
> This sauce must be made at least 4 hours in advance (overnight is even
>
> better.)
>
>
>
> 2 Tablespoons heavy cream
>
> ½ cup mayonnaise
>
> 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you 
> can make it with ½ teaspoon dried dill weed, but it won't be as good)
>
>
>
> Mix the cream with the mayonnaise until it's smooth and then mix in 
> the dill. Put the sauce in a small bowl, cover it with plastic wrap, 
> and refrigerate it for at least 4 hours.
>
>
>
> A note from Stan's wife, Lolly: This looks really pretty if you make a 
> double batch of piecrust dough, roll half in an oval for the bottom, 
> and hand-shape the salmon mixture on top of that, leaving 2 inches of 
> dough uncovered around the  outside. Roll out the other half of the 
> dough, drape it over the top, and tuck up the bottom edges, crimping 
> them as you would for a pie. Cut slits in the top and a hole in the 
> center to serve as a vent, then brush the entire surface of  the dough 
> with egg yolk mixed with a bit of water. Bake it the same as you would 
> for a regular salmon loaf and serve it as a "company dish."
>
>
>
> Source Sugar Cookie Murder by Joanne Fluke.  From Neesie
>
>
>
>
>
>
>
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[CnD] Canned fish

[Immigrant via Cookinginthedark]

I never tried canned mackerel, but considering that I like it fresh, I would
probably like it canned as well. When I eat canned salmon, and especially
when using it in a recipe, I take out the obvious large bones, not
necessarily the smaller ones. When I am flaking the fish, the small bones
will mostly break up.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 12, 2020 7:41 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Salmon Loaf, From Neesie

I never take out the bones or anything else from the canned salmon.  Am I
the only one who eats it all?  I thought I read that many of the nutrients
were in the skin and bones.

I used to make recipes like that with canned mackerel.  It is not as
expensive.  I don't think it is as good either though.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Wednesday, August 12, 2020 1:03 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] Salmon Loaf, From Neesie

  Salmon Loaf, From Neesie

 

Preheat oven to 350 degrees F., rack in the middle position

 

This recipe is from Stan Kramer's sister Kitty. (When they were growing up,
Stan used to tease that she was fated to marry a man named Katz.) Kitty says
you can use pink salmon, but the loaf turns out looking a little gray. Red
salmon's  more expensive, but it's worth it if you're serving this for
company.

 

2 cans red salmon (I used two 14.75-ounce cans)

1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)

1 cup evaporated milk (or light cream)

2 beaten eggs (you can just beat them up with a fork)

1 teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon sage

½ teaspoon ground oregano

¼ cup melted butter (½ stick

¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce
package frozen green peas

 

Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass
and the bottom measures 4-inches by 8-inches.) Drain the salmon in a
strainer. Prepare it by taking out the bones and removing most of the silver
skin. Let it continue to drain while you mix up the rest of the loaf.

In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs,
and seasonings. Add the melted butter and dried chopped onions, and mix
well.

Add the salmon and the frozen peas, and mix it all up with a big wooden
spoon. (You may have to get in there with your hands to make sure it's
thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared,
filling it to within a half-inch of the top. If you have any salmon mixture
left over, shape it into patties, separate the patties with wax paper, stick
them in a freezer bag and  pop them in the freezer. They make wonderful
salmon patties. Just thaw them and fry them in butter.

Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too
rapidly, tent a piece of aluminum foil over the top.

Let cool for ten minutes and then slice and serve. This is especially good
with dill sauce.

 

Dill Sauce:

This sauce must be made at least 4 hours in advance (overnight is even

better.)

 

2 Tablespoons heavy cream

½ cup mayonnaise

1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can
make it with ½ teaspoon dried dill weed, but it won't be as good)

 

Mix the cream with the mayonnaise until it's smooth and then mix in the
dill. Put the sauce in a small bowl, cover it with plastic wrap, and
refrigerate it for at least 4 hours.

 

A note from Stan's wife, Lolly: This looks really pretty if you make a
double batch of piecrust dough, roll half in an oval for the bottom, and
hand-shape the salmon mixture on top of that, leaving 2 inches of dough
uncovered around the  outside. Roll out the other half of the dough, drape
it over the top, and tuck up the bottom edges, crimping them as you would
for a pie. Cut slits in the top and a hole in the center to serve as a vent,
then brush the entire surface of  the dough with egg yolk mixed with a bit
of water. Bake it the same as you would for a regular salmon loaf and serve
it as a "company dish."

 

Source Sugar Cookie Murder by Joanne Fluke.  From Neesie

 

 

 

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[CnD] Cheesy Salmon Loaf (tried)

[Immigrant via Cookinginthedark]

Cheesy Salmon Loaf
1 large can salmon (about 15 ounces)
1 egg, beaten
4 tablespoons sour cream
1/3 cup seasoned bread crumbs
Up to 1 cup Cheddar cheese, shredded
Combine all ingredients and evenly spread in a 9-inch square pan lined with
greased foil.
Bake at 350 degrees for about 30 to 40 minutes, until brown and a crust is
formed.

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Tuesday, August 11, 2020 7:59 PM
To: cookinginthedark 
Cc: Dani Pagador 
Subject: [CnD] ISO T Canned Salmon Loaf Recipe?

Hi, Guys.
My Aunt sent a bulk load of Costco sanned salmon. I'll be eating salmon
sandwiches and salmon and rice, but need other ideas for what to do with it
all. Does anyone have a favorite recipe for salmon loaf?
Would appreciate any help. Years ago a friend was on Weight Watchers and
shared their version with me. I was not impressed. I need flavor.
Points be damned. I don't have that kind of willpower. Flavor and chocolate
are my best friends.

More Later,
Dani
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Re: [CnD] Dill Vinaigrette

[Immigrant via Cookinginthedark]

I was not aware of it when I first started using a computer. I was saving 
recipes, not thinking there could be anything wrong with the text, because the 
version of JAWS I was using was reading those fraction characters. Then, I 
switched to a newer version of JAWS, and it was treating those characters as 
question marks. I went through my recipes, I was lucky there were not too many 
at the time, and wrote out all the fractions. And since then, every time I find 
a fraction character, I write it out. I am not going to take chances guessing 
how another version of JAWS is going to read them, this way I ensure that the 
amount is always read properly. Besides, even if my own screen reader 
recognizes them, another reader may have trouble. It is always safer to just 
write them out.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lisa Belville via Cookinginthedark
Sent: Tuesday, August 11, 2020 8:56 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Dill Vinaigrette

Thank you.  That's good to know.  Now I need to go back through my recipes and 
proof them.  This is what I get for not using punctuation when copying and 
pasting.


Lisa


On 8/10/2020 4:30 PM, Immigrant via Cookinginthedark wrote:
> Question mark usually means that a fraction is represented by a special 
> character instead of being written as a number, and screen reader often do 
> not recognize those characters and render them as question marks. If 1/2, 
> 1/3, 1/4, etc. is written as a special character, they often turn up as 
> question marks in a text.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Pamela Fairchild via Cookinginthedark
> Sent: Monday, August 10, 2020 4:56 PM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] Dill Vinaigrette
>
> Lisa, the last 5 ingredients have question marks  for the amounts. Did you 
> mean 1 teaspoon each? If so, I question that amount of pepper. It seems like 
> too much. Or did those question marks mean for us to adjust the amounts of 
> those ingredients to our liking? In which case I would still be at a loss to 
> know how much to add.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
> Sent: Monday, August 10, 2020 4:04 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: [CnD] Dill Vinaigrette
>
> Okay, this is the recipe I am making without the ground mustard. I have Dijon 
> and basic yellow.  I'll probably go with the Dijon and just adjust spices to 
> compensate for the extra liquid. Unfortunately, I got the answers from you 
> guys and my sister just as the Instacart shopper started shopping.  At least 
> I know for next time.
>
>
> Oh, and my sister says she uses ground or dry mustard all of the time. 
> Who knew?  
>
>
> Dill Vinaigrette
>
> Prep:
> 15 mins
> Total:
> 15 mins
> Servings: 2
>
> Ingredients
>
>
> ¼ cup vegetable oil
> 2 tablespoons red wine vinegar
> 1?½ teaspoons white sugar
> ½ teaspoon dried dill weed
> ? teaspoon salt
> ? teaspoon onion powder
> ? teaspoon garlic powder
> ? teaspoon dry mustard
> ? teaspoon ground black pepper
>
> Directions
>
> Step 1
> In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, 
> garlic powder, dry mustard and pepper. Blend until smooth, cover and 
> refrigerate until chilled.
>
> Lisa
>
>
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Re: [CnD] Dill Vinaigrette

[Immigrant via Cookinginthedark]

Question mark usually means that a fraction is represented by a special 
character instead of being written as a number, and screen reader often do not 
recognize those characters and render them as question marks. If 1/2, 1/3, 1/4, 
etc. is written as a special character, they often turn up as question marks in 
a text.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Monday, August 10, 2020 4:56 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Dill Vinaigrette

Lisa, the last 5 ingredients have question marks  for the amounts. Did you mean 
1 teaspoon each? If so, I question that amount of pepper. It seems like too 
much. Or did those question marks mean for us to adjust the amounts of those 
ingredients to our liking? In which case I would still be at a loss to know how 
much to add.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, August 10, 2020 4:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Dill Vinaigrette

Okay, this is the recipe I am making without the ground mustard. I have Dijon 
and basic yellow.  I'll probably go with the Dijon and just adjust spices to 
compensate for the extra liquid. Unfortunately, I got the answers from you guys 
and my sister just as the Instacart shopper started shopping.  At least I know 
for next time.


Oh, and my sister says she uses ground or dry mustard all of the time. Who 
knew?  


Dill Vinaigrette

Prep:
15 mins
Total:
15 mins
Servings: 2

Ingredients


¼ cup vegetable oil
2 tablespoons red wine vinegar
1?½ teaspoons white sugar
½ teaspoon dried dill weed
? teaspoon salt
? teaspoon onion powder
? teaspoon garlic powder
? teaspoon dry mustard
? teaspoon ground black pepper

Directions

Step 1
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, 
garlic powder, dry mustard and pepper. Blend until smooth, cover and 
refrigerate until chilled.

Lisa


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Re: [CnD] Breaking an egg

[Immigrant via Cookinginthedark]

No matter what you use, you need just one stroke, firm enough to crack the
shell but not too harsh to smash it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 11:16 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: Re: [CnD] Breaking an egg

Hi.

Thanks for the wonderful instructions. I was squeezing the egg when I pulled
it apart, so that explains what happened.

I do have a question. Just how hard do I hit the egg against something? I'm
afraid I'll be too hard, and causing a mess. I think I'm a little timid,
though.

Kevin

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Sunday, August 9, 2020 10:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Breaking an egg

Using a mug is a good idea.  That way, you have an edge that is sharp enough
to break the shell which is right next to the place you want the egg to go.


Hold the egg in your palm with the top of your hand facing up and your thumb
on the bottom of the egg facing but not touching your index and/or pointer
finger.  Leave some space between your thumb tip and fingertips, and this is
where the egg will hit the side of the mug.  In other words, you will strike
the bottom of the egg on the cup with your hand above the egg and your thumb
and fingers supporting it from the bottom.  You will not be squeezing the
egg, just holding it in place and giving it a good whack.  Your nondominant
hand will guide you, locating the mug, making sure that the egg strikes the
rim, helping you get the egg into the mug, etc.  

Now let's do it.  To break the shell, strike the bottom of the egg that is
between your thumb tip and fingertips on the rim of the mug.  Then, make
sure that the broken part of the egg is above the inside of the mug.  Now
pull the two broken halves of the egg shell apart from the bottom.  You can
do this with one hand or both,.  You should be able to put the two pieces of
the shell one inside the other with the bowl-shaped part facing down so that
no egg gets all over the place on the way to the garbage.  Keep your hand
underneath it just in case.  Also, at first, after you have broken the egg,
you might very gently look in the bowl and make sure that there are no
pieces of egg shell in the egg.  Nobody wants to eat them, but no matter how
many eggs you have cracked in a lifetime, you will sometimes get a little
piece of shell in the egg.  

I know you can do this.  Maybe practice with boiled eggs.  You might be able
to figure out where the problem is if you do that, even though they
definitely feel different when you crack them.  But I would be afraid that
using a knife would make a mess.  It is important to remember that you will
not be squeezing the egg.  It sounds like that could have ben the problem.  

I hope this helps.  I spent some time trying to figure out exactly how I
break an egg before writing this.



-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, August 9, 2020 9:19 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

What I usually do is crack it on the side of a coffee mug lightly and then
pull the two halves apart.
Usually works out well  for me.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 10:06 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you crack an egg and get it out of the shell without
squashing it?

Hi.

I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a
mess. My girlfriend showed me how to crack the shell with a knife, and I
think I have that working. However, the problem occurs when I try to pull
the shell apart where I cracked it. Any ideas that would help me out? I'd
love to surprise my GF with a prepared meal when she comes over.

Have a blessed day and don't work too hard.
Kevin, my girlfriend Valerie, and furry Jilly
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Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?

[Immigrant via Cookinginthedark]

I crack it in the center of a short side, with one stroke of a knife. That
creates enough of a crack in the shell that I can carefully pull the two
parts of the shell apart with my hands, while the egg falls into the bowl.

-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, August 9, 2020 10:19 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

What I usually do is crack it on the side of a coffee mug lightly and then
pull the two halves apart.
Usually works out well  for me.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 10:06 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you crack an egg and get it out of the shell without
squashing it?

Hi.

I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a
mess. My girlfriend showed me how to crack the shell with a knife, and I
think I have that working. However, the problem occurs when I try to pull
the shell apart where I cracked it. Any ideas that would help me out? I'd
love to surprise my GF with a prepared meal when she comes over.

Have a blessed day and don't work too hard.
Kevin, my girlfriend Valerie, and furry Jilly
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Re: [CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

As far as I know, Schwans delivers here via UPS, which would make it even
more expensive. I never tried them for this reason, plus many of their
products are probably meant for more than one person.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Sunday, August 9, 2020 5:24 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Grocery shopping online

I looked at Schwan's once.  I thought that their food was quite expensive.
I also was trying to eat a little healthier, and I thought that they had
more prepared foods than I wanted at the time.  I go on and off the health
food wagon, and I think that at the time, I was hanging off the side of it.
But the prices were really what discouraged me the most.  I used to know a
lot of blind people who bought from them, but now, we have so many more
options.  


-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Sunday, August 9, 2020 12:19 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Grocery shopping online

This looks like a follow up to am email I missed. Anyway, myself and several
friends use to order from Schwans until they stopped delivery in our area.
We liked it. I keep a running list for nuts.com and will probably order in
the next couple of days. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Sunday, August 9, 2020 1:12 PM
To: Penny Reeder via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Grocery shopping online

How is schwann's?
I've heard about nuts.com which sells lots more than nuts but haven't tried
them yet.  The gluten-free crowd will like nuts.com.
nutkettle.com has been good for nuts and coffee in the past.


-- 

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Re: [CnD] My Microwave (was: Preferred cooking methods)

[Immigrant via Cookinginthedark]

Mine is 900 watt. I use the 50% power when melting chocolate. Otherwise, it is 
100 percent.

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 5:43 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] My Microwave (was: Preferred cooking methods)

Mine is 1200, and I don't think I would like anything less. I often use lower 
power settings. I wonder if people who don't really like microwaves might not 
be using power settings to their advantages. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Wednesday, August 5, 2020 5:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] My Microwave (was: Preferred cooking methods)

Yes. It's useful. I can boil water in 2 minutes, and on dialysis mornings the 
time savings makes it possible to do more before the ride shows up.
This one is on its last legs. It's got multiple problems, but I like having the 
1800 watts to work with.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of diane.fann7--- via Cookinginthedark
Sent: Wednesday, August 05, 2020 3:37 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] My Microwave (was: Preferred cooking methods)

Just curious. If one were available, would you get one with that much power 
again? 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Wednesday, August 5, 2020 4:20 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] My Microwave (was: Preferred cooking methods)

It's an Oster JE835WW02, and it's too old to have anything newer than membrane 
buttons. I've had it marked with Velcro. I'm going to have to replace it soon 
enough, as it's got a rusted out patch where the wheels for the carousel get 
hung up. I'll probably go with the one mentioned here recently, as I prefer 
buttons to dealing with a talking touchscreen.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, August 05, 2020 7:57 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Preferred cooking methods

Hey Nicole!!
Curious minds would like to know what your microwave is please?
1,900 watts, is that a professional restaurant size microwave, or is that for 
the normal home?
Now for the biggest and toughest question, how is it accessible?
Is it via a brailed over lay, or is it voice output, and or does it have actual 
physical touchable buttons on it.
Please spill your secrets. SMILES.
Ron

-Original Message-
From: Nicole Massey via Cookinginthedark
Sent: Tuesday, August 4, 2020 23:19
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Preferred cooking methods

I cook with pretty much I can -- I don't have an instapot, but I've got a 
standard pressure cooker, 5 crock pots of different sizes, 2 clambshell grills 
plus a counter top normal grill, a big toaster oven, 3 electric skillets, a 
rice cooker and 2 bread machines, a Kitchen aid stand mixer, a
1900 watt microwave oven, a tea machine, a coffee pot, an electric can opener, 
a toaster, different scales and meat probes and all kinds of pans and deep 
dishes and griddles. I cook on stovetop, in the oven, in the microwave, and 
even outside if needed. My utensil jar is an old 4 quart removable crock. There 
are 8 cutting boards, including a round one exclusively for pizza, and the two 
big ones, one of which is for rolling out dough, and the other one is a Boos 
Block free standing butcher block So there's plenty of time and place to chop 
or otherwise cut something. For big drinks I have a few gallon jugs around and 
a glass jug too, while for bigger drinks, especially hot ones, I've got a 40 
cup percolating coffee urn. 
(Never use it for coffee)
So I like a *lot* of styles.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 04, 2020 4:55 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

I can feel the spokes in the oven rack and find corners of a pan.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Preferred cooking methods

I want the five fingered ones though as long as they are thin.  The thing I do 
not like about most mitts that go on the fingers is that I feel like I can't 
feel anything through them.
Johna

Re: [CnD] Butter

[Immigrant via Cookinginthedark]

I guess I am the total opposite. I cannot stand salted butter, part of it is I 
didn't grow up with it.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Butter

I only get that if a recipe calls for it.  I've tried it with things other than 
baked goods and I just can't stand it.


On 8/5/2020 3:15 PM, Immigrant via Cookinginthedark wrote:
> I only buy unsalted butter. I never liked salted butter.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 5, 2020 11:38 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] Grits was Re: Microwave tuna casserole
>
> No.?? Real butter works for just about everything.?? What's really good is
> sweet cream butter.?? Land O'Lakes sells it, but some local stores have
> their own brand. It's a bit sweeter and creamier than real salted butter and
> totally worth the expense.
>
>
> Lisa
>
>
> On 8/5/2020 10:22 AM, meward1954--- via Cookinginthedark wrote:
>> If you think about it, eating sweetened grits is no different from
>> making sweet cornbread.  For me, what matters is the butter.  And no
>> nasty margarine either.  I did a little dance when they came out with
>> the idea that margarine was bad for us after all.  Poetic justice.
>>
>> -Original Message-
>> From: Cookinginthedark  On
>> Behalf Of Lisa Belville via Cookinginthedark
>> Sent: Wednesday, August 5, 2020 10:18 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville 
>> Subject: Re: [CnD] Grits was Re: Microwave tuna casserole
>>
>> I honestly didn't know any better and now I can't stop. 
>>
>>
>> On 8/5/2020 10:15 AM, meward1954--- via Cookinginthedark wrote:
>>> Grits are versatile. One of the most perfect foods.  You can sweeten
>>> them like oatmeal if you want to.  As long as you don't make me eat
>>> them that way LOL!
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On
>>> Behalf Of Lisa Belville via Cookinginthedark
>>> Sent: Wednesday, August 5, 2020 10:12 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Lisa Belville 
>>> Subject: [CnD] Grits was Re: Microwave tuna casserole
>>>
>>> Oh you guys, I'm such a transgressive grits eater.?? I like mine
>>> sweet like oatmeal.?? I add butter and sweetener and sometimes even
>>> some cinnamon.?? I didn't realize until a few years ago that I was
>>> eating them the quote wrong way quote.?? I didn't grow up in the deep
>>> south, but my parents are from Southern Ohio and I'm from Southern IL
>>> and I lived in Florida for a bit, so I'm not sure how I got started
>>> eating them that way.?? It tastes really good, though.?? LOL
>>>
>>>
>>> Lisa
>>>
>>>
>>>
>>> On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:
>>>> Love those grits!
>>>>
>>>> I make garlic cheese grits. Which is exactly what it sounds like, ad
>>>> the
>>> garlic powder early but the butter and cheese when the grits are done.
>>> I will also copy out a lovely grits casserole recipe if anybody is
>> interested.
>>> I stole it from an NFB cookbook.  Never tried doing it in the
>>> microwave, so I can't say anything about that.
>>>> -Original Message-
>>>> From: Cookinginthedark  On
>>>> Behalf Of Janet Brown via Cookinginthedark
>>>> Sent: Wednesday, August 5, 2020 9:36 AM
>>>> To: cookinginthedark@acbradio.org
>>>> Cc: Janet Brown 
>>>> Subject: Re: [CnD] Microwave tuna casserole
>>>>
>>>> Hi.
>>>>
>>>> I too love grits. I make them on the stove but you can make them in
>>>> the
>>> microwave. I put one half cup of grits in a pan and add two cups of
>>> water. I also add salt and pepper plus a generous amount of butter. I
>>> stir all of this around until the grits absorb the water and the
>>> sound you hear from the cooking changes.
>>>> But, I have also bought instant grits followed the directions and
>>>> cooked
>>> them in the microwave about thirty seconds or until the texture is right.
>>>> Of course you can make those grits patties probably by adding an
>>>> egg,
>>> green onions or however you make them. I have never done it and can
>>&g

Re: [CnD] Regarding cooking oils

[Immigrant via Cookinginthedark]

Apparently, there are no attachments in this group. Good practice, I usually
set all the groups that I moderate to no attachments, fewer ways to
circulate computer viruses.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Fike via Cookinginthedark
Sent: Wednesday, August 5, 2020 3:44 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] Regarding cooking oils

Hi everyone,
Attached is a lengthy document I got from livestrong.com  about the pros and
cons of 16  cooking oils. In addition there is some information from Mayo
Clinic down in the document.
I think it would have been too long to paste here.
   Jeanne
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[CnD] Writing out or editing recipes

[Immigrant via Cookinginthedark]

One of the things I do when writing or editing a recipe is making sure there
is nothing in the text that would sound unnatural from my screen reader. I
want JAWS to say 350 degrees, not dg350. I want to hear 9 by 13-inch pan,
not 9 x 13" pan. Those are only a few examples. I do leave many
abbreviations in the recipe, but I try to make other words sound more
natural, I figure it could help other blind readers as well and sighted
people wouldn't mind reading it that way either.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Wednesday, August 5, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Microwave tuna casserole

Yes, Ron, I wrote it that way because, in recipes I see written and
cookbooks I have, it is written that way. It takes up less space, I think is
why they do it that way. It's just like the dg before the number of degrees.

Karen



At 09:58 AM 8/5/2020, you wrote:
>Karen, did you mean cook for 30 minutes?
>I ask, because you have the word minutes before the numbers.
>Curious minds would like to know. SMILES.
>Ron KR3DOG
>
>-Original Message- From: Karen Delzer via Cookinginthedark
>Sent: Wednesday, August 5, 2020 12:22
>To: cookinginthedark@acbradio.org
>Cc: Karen Delzer
>Subject: Re: [CnD] Microwave tuna casserole
>
>Here's a recipe I copied awhile back:
>
>Company Grits
>
>2 cups cooked grits
>Oz5 evaporated milk
>Salt and pepper to taste
>Tbsp2 butter
>4 eggs, beaten
>Lb1/2 sharp cheddar cheese, grated
>
>Preheat oven to dg350.  Add all ingredients to grits and place in 
>buttered baking dish and Bake until high and brown about min30.  Serve 
>at once.  Serves 6.
>
>
>
>
>Karen
>
>At 07:38 AM 8/5/2020, you wrote:
>>Hi. I too love grits. I make them on the stove but you can make them 
>>in the microwave. I put one half cup of grits in a pan and add two 
>>cups of water. I also add salt and pepper plus a generous amount of 
>>butter. I stir all of this around until the grits absorb the water and 
>>the sound you hear from the cooking changes. But, I have also bought 
>>instant grits followed the directions and cooked them in the microwave 
>>about thirty seconds or until the texture is right. Of course you can 
>>make those grits patties probably by adding an egg, green onions or 
>>however you make them. I have never done it and can only suspect you 
>>add more butter and bake them in a greased pan or dish for a while 
>>until they are done. I used to fry up corn meal mush which is similar. 
>>I don't know if this helps but I agree that grits are essencial to 
>>happiness. We mix them with scrambled eggs and find true food 
>>perfection. Good luck and have fun Sent from my iPhone > On Aug 4, 
>>2020, at
>>7:53 PM, Ron Kolesar via Cookinginthedark 
>> wrote: > > Here's from one grits 
>>lover to another. > In short, how do you do it? > I haven't had grits 
>>in a long time. > I also love fried grit patties. > They're like grit 
>>hash browns. > If your tips and tricks for making grits aren't to 
>>tricky and can be done in the toaster oven and or the microwave oven? 
>>> Please share. > Ron KR3DOG > > -Original Message- From:
>>Evelyn via Cookinginthedark > Sent: Saturday, August 1, 2020 23:42 > 
>>To:
>>cookinginthedark@acbradio.org > Cc: Evelyn >
>>Subject: 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 

Re: [CnD] Grits was Re: Microwave tuna casserole

[Immigrant via Cookinginthedark]

I refuse to use that product, even in a stick form. I absolutely do believe
it's not butter, it feels like a surrogate all the way.

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Wednesday, August 5, 2020 12:54 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Grits was Re: Microwave tuna casserole

I like the I can't believe it's not butter in the small spray bottles.
You don't have to worry about attempting to spread butter.
The might help out some of my fellow members who have issues when it comes
to spreading.
Ron

-Original Message-
From: Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 11:38
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Grits was Re: Microwave tuna casserole

No.?? Real butter works for just about everything.?? What's really good is
sweet cream butter.?? Land O'Lakes sells it, but some local stores have
their own brand. It's a bit sweeter and creamier than real salted butter and
totally worth the expense.


Lisa


On 8/5/2020 10:22 AM, meward1954--- via Cookinginthedark wrote:
> If you think about it, eating sweetened grits is no different from 
> making sweet cornbread.  For me, what matters is the butter.  And no 
> nasty margarine either.  I did a little dance when they came out with 
> the idea that margarine was bad for us after all.  Poetic justice.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 5, 2020 10:18 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] Grits was Re: Microwave tuna casserole
>
> I honestly didn't know any better and now I can't stop. 
>
>
> On 8/5/2020 10:15 AM, meward1954--- via Cookinginthedark wrote:
>> Grits are versatile. One of the most perfect foods.  You can sweeten 
>> them like oatmeal if you want to.  As long as you don't make me eat 
>> them that way LOL!
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Lisa Belville via Cookinginthedark
>> Sent: Wednesday, August 5, 2020 10:12 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville 
>> Subject: [CnD] Grits was Re: Microwave tuna casserole
>>
>> Oh you guys, I'm such a transgressive grits eater.?? I like mine 
>> sweet like oatmeal.?? I add butter and sweetener and sometimes even 
>> some cinnamon.?? I didn't realize until a few years ago that I was 
>> eating them the quote wrong way quote.?? I didn't grow up in the deep 
>> south, but my parents are from Southern Ohio and I'm from Southern IL 
>> and I lived in Florida for a bit, so I'm not sure how I got started 
>> eating them that way.?? It tastes really good, though.?? LOL
>>
>>
>> Lisa
>>
>>
>>
>> On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:
>>> Love those grits!
>>>
>>> I make garlic cheese grits. Which is exactly what it sounds like, ad 
>>> the
>> garlic powder early but the butter and cheese when the grits are done.
>> I will also copy out a lovely grits casserole recipe if anybody is
> interested.
>> I stole it from an NFB cookbook.  Never tried doing it in the 
>> microwave, so I can't say anything about that.
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On 
>>> Behalf Of Janet Brown via Cookinginthedark
>>> Sent: Wednesday, August 5, 2020 9:36 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Janet Brown 
>>> Subject: Re: [CnD] Microwave tuna casserole
>>>
>>> Hi.
>>>
>>> I too love grits. I make them on the stove but you can make them in 
>>> the
>> microwave. I put one half cup of grits in a pan and add two cups of 
>> water. I also add salt and pepper plus a generous amount of butter. I 
>> stir all of this around until the grits absorb the water and the 
>> sound you hear from the cooking changes.
>>> But, I have also bought instant grits followed the directions and 
>>> cooked
>> them in the microwave about thirty seconds or until the texture is right.
>>> Of course you can make those grits patties probably by adding an 
>>> egg,
>> green onions or however you make them. I have never done it and can 
>> only suspect you add more butter and bake them in a greased pan or 
>> dish for a while until they are done. I used to fry up corn meal mush
> which is similar.
>> I don't know if this helps but I agree that grits are essencial to 
>> happiness. We mix them with scrambled eggs and find true food perfection.
>>> Good luck and have fun
>>>
>>> Sent from my iPhone
>>>
 On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark
>>  wrote:
 ???Here's from one grits lover to another.
 In short, how do you do it?
 I haven't had grits in a long time.
 I also love fried grit patties.
 They're like grit hash browns.
 If your tips and tricks for making grits aren't to tricky and can 
 be done
>> in the toaster oven and or the microwave oven?
 Please share.
 Ron KR3DOG

 

[CnD] Butter

[Immigrant via Cookinginthedark]

I only buy unsalted butter. I never liked salted butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 11:38 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Grits was Re: Microwave tuna casserole

No.?? Real butter works for just about everything.?? What's really good is
sweet cream butter.?? Land O'Lakes sells it, but some local stores have
their own brand. It's a bit sweeter and creamier than real salted butter and
totally worth the expense.


Lisa


On 8/5/2020 10:22 AM, meward1954--- via Cookinginthedark wrote:
> If you think about it, eating sweetened grits is no different from 
> making sweet cornbread.  For me, what matters is the butter.  And no 
> nasty margarine either.  I did a little dance when they came out with 
> the idea that margarine was bad for us after all.  Poetic justice.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 5, 2020 10:18 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] Grits was Re: Microwave tuna casserole
>
> I honestly didn't know any better and now I can't stop. 
>
>
> On 8/5/2020 10:15 AM, meward1954--- via Cookinginthedark wrote:
>> Grits are versatile. One of the most perfect foods.  You can sweeten 
>> them like oatmeal if you want to.  As long as you don't make me eat 
>> them that way LOL!
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Lisa Belville via Cookinginthedark
>> Sent: Wednesday, August 5, 2020 10:12 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville 
>> Subject: [CnD] Grits was Re: Microwave tuna casserole
>>
>> Oh you guys, I'm such a transgressive grits eater.?? I like mine 
>> sweet like oatmeal.?? I add butter and sweetener and sometimes even 
>> some cinnamon.?? I didn't realize until a few years ago that I was 
>> eating them the quote wrong way quote.?? I didn't grow up in the deep 
>> south, but my parents are from Southern Ohio and I'm from Southern IL 
>> and I lived in Florida for a bit, so I'm not sure how I got started 
>> eating them that way.?? It tastes really good, though.?? LOL
>>
>>
>> Lisa
>>
>>
>>
>> On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:
>>> Love those grits!
>>>
>>> I make garlic cheese grits. Which is exactly what it sounds like, ad 
>>> the
>> garlic powder early but the butter and cheese when the grits are done.
>> I will also copy out a lovely grits casserole recipe if anybody is
> interested.
>> I stole it from an NFB cookbook.  Never tried doing it in the 
>> microwave, so I can't say anything about that.
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On 
>>> Behalf Of Janet Brown via Cookinginthedark
>>> Sent: Wednesday, August 5, 2020 9:36 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Janet Brown 
>>> Subject: Re: [CnD] Microwave tuna casserole
>>>
>>> Hi.
>>>
>>> I too love grits. I make them on the stove but you can make them in 
>>> the
>> microwave. I put one half cup of grits in a pan and add two cups of 
>> water. I also add salt and pepper plus a generous amount of butter. I 
>> stir all of this around until the grits absorb the water and the 
>> sound you hear from the cooking changes.
>>> But, I have also bought instant grits followed the directions and 
>>> cooked
>> them in the microwave about thirty seconds or until the texture is right.
>>> Of course you can make those grits patties probably by adding an 
>>> egg,
>> green onions or however you make them. I have never done it and can 
>> only suspect you add more butter and bake them in a greased pan or 
>> dish for a while until they are done. I used to fry up corn meal mush
> which is similar.
>> I don't know if this helps but I agree that grits are essencial to 
>> happiness. We mix them with scrambled eggs and find true food perfection.
>>> Good luck and have fun
>>>
>>> Sent from my iPhone
>>>
 On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark
>>  wrote:
 ???Here's from one grits lover to another.
 In short, how do you do it?
 I haven't had grits in a long time.
 I also love fried grit patties.
 They're like grit hash browns.
 If your tips and tricks for making grits aren't to tricky and can 
 be done
>> in the toaster oven and or the microwave oven?
 Please share.
 Ron KR3DOG

 -Original Message- From: Evelyn via Cookinginthedark
 Sent: Saturday, August 1, 2020 23:42
 To: cookinginthedark@acbradio.org
 Cc: Evelyn
 Subject: 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.

Re: [CnD] Matches and irrational fears

[Immigrant via Cookinginthedark]

As far as matches - for me it was not a fear of matches themselves, it was
simple inability to work with them. I would start a gas burner, strike a
match away from the stove so I wouldn't cause a gas explosion, and when I
tried to bring the match to the burner to light the flame, the match would
burn in my fingers faster than I was able to bring it to the burner, and I
would instinctively drop it onto the stove surface between burners. That was
before I came to America. I am glad my stove now has electric ignition.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Matches and irrational fears

I used to have to light my burners with a match back when I lived in
Ecuador.  I had to work with a friend to light them because I was so afraid
of them.  She spent several hours with me getting me over my fear.  I'll
never forget it.  

I had to  light the match and then light the stove with the lit match, which
all my sighted friends said was more scary than lighting the match itself.
I had to do this or go hungry.  It was that simple. 

But guess what?  Now that I am back in Texas, I am just as much afraid of
lighting matches as I was before.  I am also afraid of my Instant Pot.  Even
though I used a regular pressure cooker in Ecuador almost every day.  In
fact, I may have used the regular pressure cooker two or three times on some
days.  But now, I am terrified of even my very safe Instant Pot.  I guess I
am going to have to make myself use it a few times to get over this.  And I
will have to keep using it.  
-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:08 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Preferred cooking methods

I don't use the oven top as well.
With the island that came with the house.
The gas admitter burned out.
So, to use the oven these days you need to strike the stove with a match.
So, that's out for me and the toaster oven and microwave is over used. 
SMILES.
Ron

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it

Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

My mitts are thick enough to feel safe, yet I feel the pan or the oven rack 
through them. They are also supposed to be flame-retardant.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Preferred cooking methods

I want the five fingered ones though as long as they are thin.  The thing I do 
not like about most mitts that go on the fingers is that I feel like I can't 
feel anything through them.
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
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 
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

I have those. I also have the five fingered ones that Dale has. I like them 
all. The five fingered ones are a lot more secure when draining a pot. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:53 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Preferred cooking methods

Hi, Johna.
Here's the link to the grips and hotpad combo. I did a search of the mall and 
read through the results. This was the only one with "thin"
in its description.

https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543

HTH,
Dani

On 8/4/20, Simon Wong via Cookinginthedark  
wrote:
> Blindmicemegamall.com
>
> Sent from my iPhone
>
>> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark 
>>  wrote:
>>
>> Where do I purchase some of Dale's thin mitts?
>>
>>
>> People with disabilities, access job openings at 
>> http://www.benderconsult.com/careers/job-openings
>> Johna Gravitt
>> Accessibility Consultant
>> Recruitment Outreach Specialist
>> Workplace Mentoring Resource Manager
>> 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 Deborah Armstrong via Cookinginthedark
>> Sent: Monday, August 3, 2020 6:09 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Armstrong 
>> Subject: Re: [CnD] Preferred cooking methods
>>
>> I grew up with an electric stove and cooked on it even though blind 
>> at least once a week while I was in high school. I was lucky because 
>> my dad was a baker and was comfortable with lots of heat -- much more 
>> heat than on a home stove. He taught me how to not be afraid.
>>
>> But then when I moved out I got a gas stove and at first I was terrified.
>> Then I learned how easy it was to precisely judge the heat by holding 
>> your hand over the pot.
>>
>> I've used gas for fifty years and would now find an electric stove 
>> terrifying!
>>
>> For me, the biggest thing is making sure I know exactly where my pot 
>> is on the burner before I turn on the heat and being able to poke 
>> about with a metal fork if I need to "feel" something hot like where 
>> the pot is or whether the beef is broken up. I love Dale Campbell's 
>> thin cooking mits too -- use them every night.
>>
>> I also think a wok is much easier to use than a frying pan as you can 
>> just keep pushing food around -- sighted people don't have to turn 
>> food in a wok with a spatula.
>>
>> If you are new to using a stove don't use olive oil. It  has a low 
>> ignition temperature. My sighted room-mate was once frying with olive 
>> oil and suddenly had a pan full of flames. She started screaming, a 
>> sighted person mind you and I had to rush in there and slam a lid on 
>> it! Very scary especially because she was supposed to be the one who 
>> would react in an emergency.
>>
>> I always use a high temperature oil like peanut, corn or safflower...
>> never had a fire.
>> 0--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
> 

Re: [CnD] Vegetables in the oven

[Immigrant via Cookinginthedark]

I have sliced potatoes and onions, drizzled with melted butter, added bread
crumbs, garlic powder and Parmesan cheese, and baked them for about an hour.
I also sliced zucchini, coated with mayonnaise, dredged in bread crumb
mixture and baked for about 30 minutes.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 5:08 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Vegetables in the oven

You can also coat cut up the vegetables and coat them with a little olive
oil and seasonings.  Cook on a cookie sheet with a rim.  Might be 15 to 40
minutes depending on what they are and how big the pieces are.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Regina Marie via Cookinginthedark
Sent: Tuesday, August 4, 2020 2:22 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] Vegetables in the oven

Hi Drew. I take the vegetable of my choice, put either vegetable or chicken
broth enough to cover, spice it accordingly (you can use the spices you
would normally add like Mrs. Dash, ginger, allspice, different kinds of
peppers, garlic, onion, etc.) Then put in the oven at 375, uncovered, and
cook about 20-30 minutes depending how you like them. This work with
carrots, fresh geeen beans, squash, greens, kale, broccoli, cauliflower and
cominations of those. 

You can also assemble the ingreadients and put stirfry vegetable in an oven
or toaster oven. Stir them every 5 minutes. I cook them at 450 dgs and they
don't take long. Make sure to add more liquid if necessary. 


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Drew Hunthausen via Cookinginthedark
Sent: Tuesday, August 04, 2020 8:36 AM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: Re: [CnD] Vegetables in the oven

Roasted vegetables are one of my favorite thing! When you have a chance if
possible, can you post the title of this book? I would also be very
interested in how you like the air fryer for vegetables.

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete, &
International Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, August 04, 2020 8:24 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Vegetables in the oven

There is a very nice book on Bard about roasting vegetables in the oven.
You just use half sheet pans, also known as cookie sheets with sides.  A
very few of the recipes require you to cook other things on the stovetop,
but most don't.  It's one of my favorite BARD cookbooks, and that's saying
something.  

But right now, it's just too hot to heat up the oven like that.  So I'm
going to try smaller batches of the veggies in the new air fryer toaster
oven that we just bought. 

We don't know if we are going to keep it.  We might have bought a bad one.
Anyway, potatoes are first.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 7:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Preferred cooking methods

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jup

[CnD] Cooking pasta in the microwave

[Immigrant via Cookinginthedark]

I like to stir pasta every 2 minutes, so that it cooks more evenly and wouldn't 
stick to the bottom of the bowl

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lisa Belville via Cookinginthedark
Sent: Tuesday, August 4, 2020 1:56 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Preferred cooking methods

It's not so much the age, it's the wattage.  Higher wattage ovens cook faster.


I used my old microwave for making both boxed Macaroni and cheese as 
well as something like Barilla pasta with no problems.  Just be sure you 
have a large enough bowl, not for the pasta, but for the water so it 
won't boil over.


Cooking times will vary, but I always check mine and give it a stir 
after about four or five minutes.  This is for raw dried pasta and not 
for something like Kraft Mac and cheese or those Knorr sides.  Those 
require much less cooking time and need to be checked on so they won't 
boil over and make a mess on the turntable.


Lisa


On 8/4/2020 10:18 AM, meward1954--- via Cookinginthedark wrote:
> My microwave is a bit elderly, so I am not sure that I can do pasta in it.
> Do you have to have one from the more recent years?  Mine is at least 15
> years old, closer to 20.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Nicole Massey via Cookinginthedark
> Sent: Monday, August 3, 2020 10:02 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Preferred cooking methods
>
> I've gotten okay results with cheap macaroni and cheese and the various
> pasta sides that Knorr (and before that Lipton) makes. But for some reason I
> can't get better grades of unseasoned pasta to work right. And it's so easy
> to cook pasta in one of my pasta pots.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jan via Cookinginthedark
> Sent: Monday, August 03, 2020 9:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Jan 
> Subject: Re: [CnD] Preferred cooking methods
>
> I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of diane.fann7--- via Cookinginthedark
> Sent: Monday, August 03, 2020 5:49 PM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Preferred cooking methods
>
> Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
> see. Don't like minute rice, and rice is easy on the stovetop.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Nicole Massey via Cookinginthedark
> Sent: Monday, August 3, 2020 5:25 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Preferred cooking methods
>
> Stove top is simple if you practice. And practice with the stove off at
> first. It's all a question of position awareness. Higher rim pots also help
> a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
> small batches, of course) then bread and fry. I'll use my wok pan to do
> that.
> Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
> products as much) I could probably think of a couple of other things, though
> for vegetables I prefer the steamer. (which is in a medium sized pot on the
> stove) If you have a reliable timer steaming is safe, and you can set your
> time so the veggies are still crisp.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Immigrant via Cookinginthedark
> Sent: Monday, August 03, 2020 4:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: [CnD] Preferred cooking methods
>
> I use the oven and the microwave for my cooking, trying to avoid stovetop
> cooking as I don't trust myself boiling and especially frying. And I cannot
> think of any foods that I would prefer boiled anyway.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Karen Delzer via Cookinginthedark
> Sent: Monday, August 3, 2020 3:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
> We use Success rice sometimes, and it's great! You just boil the bag for
> about ten minutes, and then you're done. They've got different ones, too.
>
> Karen
>
> At 12:44 PM 8/3/2020, you wrote:
>> As I said, my rice is minute rice, so it is partially cooked. It comes
>> in 4-ounce cups, and it is meant for microwaving. I don't buy regular
&

Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I have this microwave since 2006.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 11:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

My microwave is a bit elderly, so I am not sure that I can do pasta in it.
Do you have to have one from the more recent years?  Mine is at least 15
years old, closer to 20.



-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 10:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

I've gotten okay results with cheap macaroni and cheese and the various
pasta sides that Knorr (and before that Lipton) makes. But for some reason I
can't get better grades of unseasoned pasta to work right. And it's so easy
to cook pasta in one of my pasta pots.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Monday, August 03, 2020 9:28 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Preferred cooking methods

I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty o

[CnD] Oven mitts

[Immigrant via Cookinginthedark]

I got a pair of silicone oven mitts from Amazon a few years ago.

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 7:11 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Preferred cooking methods

Where do I purchase some of Dale's thin mitts?


People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
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
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 6:09 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Preferred cooking methods

I grew up with an electric stove and cooked on it even though blind at least
once a week while I was in high school. I was lucky because my dad was a
baker and was comfortable with lots of heat -- much more heat than on a home
stove. He taught me how to not be afraid.

But then when I moved out I got a gas stove and at first I was terrified.
Then I learned how easy it was to precisely judge the heat by holding your
hand over the pot.

I've used gas for fifty years and would now find an electric stove
terrifying!

For me, the biggest thing is making sure I know exactly where my pot is on
the burner before I turn on the heat and being able to poke about with a
metal fork if I need to "feel" something hot like where the pot is or
whether the beef is broken up. I love Dale Campbell's thin cooking mits too
-- use them every night.

I also think a wok is much easier to use than a frying pan as you can just
keep pushing food around -- sighted people don't have to turn food in a wok
with a spatula.
 
If you are new to using a stove don't use olive oil. It  has a low ignition
temperature. My sighted room-mate was once frying with olive oil and
suddenly had a pan full of flames. She started screaming, a sighted person
mind you and I had to rush in there and slam a lid on it! Very scary
especially because she was supposed to be the one who would react in an
emergency.
 
I always use a high temperature oil like peanut, corn or safflower... never
had a fire.
0--Debee

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I didn't force myself to give up something because of the way I cook. I am
lucky that my tastes are on the same page as my cooking preferences. I don't
like too many boiled foods anyway, and the ones I do like, I found
alternative ways of cooking. I do like a lot of fried foods, but I like the
same foods baked as well, such as fish, pork chops, chicken or steak. I
absolutely cannot stand fried or scrambled eggs, so I am not missing
anything by not cooking them.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jan via Cookinginthedark
Sent: Monday, August 3, 2020 10:27 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Preferred cooking methods

I use the oven and microwave mostly. I use the stovetop to boil pasta,
occasionally. and I use the stovetop to make bacon and scrambled eggs
because I like them better that way. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 5:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
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>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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[CnD] Single Serve Macaroni And Cheese

[Immigrant via Cookinginthedark]

Single Serve Macaroni And Cheese
Combine 1 cup macaroni, 1-1/2 cups water and 1 teaspoon salt in a
microwave-safe bowl. Microwave on high in 2-minute intervals, stirring after
each, until pasta is al dente, 6 to 8 minutes. Stir in 1/2 cup milk and 1/2
cup shredded Cheddar cheese. Microwave for 30-second intervals, stirring
after each, until cheese melts into a rich sauce. Stir in cut-up butter to
taste.

-Original Message-
From: Cookinginthedark  On Behalf Of
Wendy via Cookinginthedark
Sent: Monday, August 3, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Preferred cooking methods

Would you please send the recipe for single serve mac & cheese. Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 7:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Preferred cooking methods

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

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Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I have a microwave egg cooker, I add water to it, sprinkle a little salt
into the water, put eggs into the top compartment, and after 9 minutes of
cooking, I have nice hard-boiled eggs.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Monday, August 3, 2020 7:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Yes, I agree that stovetop is simple.  You can practice just knowing where
things are with the fire off.  Then turn it on.  You can boil eggs for your
first try.  Or just boil water and pour it over a colander in the sink to
pretend you are doing pasta.  Just do a little at a time.  One scary
challenge at a time is enough.



-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 4:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I ha

Re: [CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--Debee
>
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark
>
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbr

[CnD] Preferred cooking methods

[Immigrant via Cookinginthedark]

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:
>As I said, my rice is minute rice, so it is partially cooked. It comes 
>in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>rice because I don't feel the need for a bag of 5 or more pounds of 
>rice for just me, and all that stovetop cooking for just one person 
>when I can cook a couple of those cups for a minute and a half and they 
>are ready. To rinse or not to rinse is not a question as this rice is 
>prepackaged and I cook it in its cup.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Deborah Armstrong via Cookinginthedark
>Sent: Monday, August 3, 2020 11:30 AM
>To: cookinginthedark@acbradio.org
>Cc: Deborah Armstrong 
>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
>
>Well I prepare rice completely differently but I mostly eat brown.
>
>I have read that it is important to rinse rice, but packages in the 
>U.S. and cookbooks published in America advise against it.
>
>Turns out after further reading, I found out why; rinsing originally 
>removed field debris. Now that rice is prepared in factories, rinsing 
>removes excess starch which can make it sticky. The reason they advise 
>against rinsing is given is that here in America, rice is fortified 
>with spray-on vitamins and minerals which rinsing removes.
>
>If you eat plenty of vegies you don't need the spray-on nutrients, so 
>go ahead and rinse it to remove the starch.
>
>I put my rice in my cooker with 1 cup of rice to 3 cups of water for 
>brown and 2 cups of water for white. I sprinkle in a little salt; 
>that's all. I then let it sit an hour or two. I've read this makes the 
>rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
>
>I let the cooker do its thing; there's a sensor that knows when the 
>water is almost gone. Once it is back to just warming, I turn it off 
>and let it set ten minutes. Then I stir and cover again so it won't dry 
>out and put it in the fridge when it's cool enough.
>
>I generally flavor it when I add other things -- for example I might 
>microwave it with garlic or curry and vegies. Or I might mix it with 
>cumin and add it to enchiladas. Or I might make a salad with cold rice, 
>mayo, vegies, spices, pickles -- yum.
>
>I have tried flavoring it in the cooker, but especially with brown 
>rice, the hull is so thick that most of the flavoring is lost.
>
>--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


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Re: [CnD] Cooking Brown Rice in a rice cooker

[Immigrant via Cookinginthedark]

As I said, my rice is minute rice, so it is partially cooked. It comes in
4-ounce cups, and it is meant for microwaving. I don't buy regular rice
because I don't feel the need for a bag of 5 or more pounds of rice for just
me, and all that stovetop cooking for just one person when I can cook a
couple of those cups for a minute and a half and they are ready. To rinse or
not to rinse is not a question as this rice is prepackaged and I cook it in
its cup.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the U.S. and
cookbooks published in America advise against it.

Turns out after further reading, I found out why; rinsing originally removed
field debris. Now that rice is prepared in factories, rinsing removes excess
starch which can make it sticky. The reason they advise against rinsing is
given is that here in America, rice is fortified with spray-on vitamins and
minerals which rinsing removes.

If you eat plenty of vegies you don't need the spray-on nutrients, so go
ahead and rinse it to remove the starch.

I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown
and 2 cups of water for white. I sprinkle in a little salt; that's all. I
then let it sit an hour or two. I've read this makes the rice better absorb
the liquid and this works especially well for brown; makes it less chewy.

I let the cooker do its thing; there's a sensor that knows when the water is
almost gone. Once it is back to just warming, I turn it off and let it set
ten minutes. Then I stir and cover again so it won't dry out and put it in
the fridge when it's cool enough.

I generally flavor it when I add other things -- for example I might
microwave it with garlic or curry and vegies. Or I might mix it with cumin
and add it to enchiladas. Or I might make a salad with cold rice, mayo,
vegies, spices, pickles -- yum. 

I have tried flavoring it in the cooker, but especially with brown rice, the
hull is so thick that most of the flavoring is lost.

--Debee

 
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Re: [CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

I do have a prime account. I believe Amazon Fresh is only available for
Prime subscribers. I subscribed to Amazon Fresh a few years ago, at that
time the price was $14.99 a month if I remember correctly. My friends told
me about a service called FreshDirect that delivers in New York, it is
comparable to Amazon Fresh but no mandatory subscription. I cancelled Amazon
Fresh and started using FreshDirect, until they relocated and their
inventory suffered, although I checked the site a few months ago and they
were doing a little better. But Amazon Fresh or FreshDirect are options for
an occasional delivery, I wouldn't use them for the times when I need
groceries delivered every week or two. Too much organic and exotic stuff,
not enough basics. At least Peapod and Instacart deliver regular supermarket
groceries. And I am very hesitant to order from Prime pantry after one
experience I had, and that was a couple of years ago when coronavirus and
contactless delivery were not even a factor. I ordered from Prime pantry,
and the order was expected to arrive on a Sunday. I was tracking the order
online, and one of the times the tracking alerted me that the order was
delivered. I knew no one came to my apartment, so I went downstairs. The box
was huge, although I didn't know it and so I checked the counter by the
mailboxes first. Then I asked a lady who happened to be in the lobby if
there are any boxes around, and she found my box, the mailman just dropped
it in the middle of the lobby. When I saw how big the box was, I was
wondering how I was going to drag it to my apartment. I was lucky that her
friend graciously offered to help me, he helped me to bring the box home.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 10:54 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Grocery shopping online

We've had good luck with Amazon Fresh, but my husband already had a prime
account.

He had to pester them before we got free delivery. They used to charge $15
for delivery and they had an ad that said it was free for prime members but
you had to email them; I believe it varies per region.

Anyway, he emailed, no luck. He called, no luck. But finally after
persisting his account was flagged so our deliveries are now free.

Amazon Fresh used to deliver in these huge green coolers which looked like
giant lunchboxes -- cardboard inside and green vinyl outside. They contained
dry ice -- watch out little fingers -- and your stuff in paper bags.

Now they skip the green lunchboxes and only dry ice for frozen items. They
just plop enormously heavy and very fragile bags on your doorstep after
ringing your bell. You haul it all inside, being careful the bags don't
tear!

My husband who is sighted goes through the bags for me to remove the dry
ice, and that protects my fingers so I can safely touch everything. But
occasionally some of it is hidden so I've gotten burned before.

Substitutions for us were frequent at first, not very frequent now. The
quality of the products is good, but many are organic and expensive so if
you want to spend less you have to search more.  However, if you take the
time and pay attention to price, you can avoid spending more than you did in
the grocery store. 

It's also important to know that an item is often cheaper through Amazon
pantry than it is through fresh. Tuna and dishwashing detergent for example
are cheaper.
Amazon pantry requires you spend $35 approximately -- you have to fill a
pantry box, but you can get most nonperishable items.  If you have a prime
account it's a cheaper way overall.

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Re: [CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

You cannot use Shipt unless you subscribe.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Monday, August 3, 2020 7:35 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Grocery shopping online

There is also a service called Shipt
They are similar to Instacart however, they seem to be more responsive if you 
have an issue with an order.
Also, they deliver from different stores than Instacart, at least in my area.
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
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: Sunday, August 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Grocery shopping online

I am not a fan of Whole Foods, the name gives me an idea that the products 
might not be what I am looking for. I tried Amazon Fresh, and I cannot complain 
about their delivery, but they required a subscription at the time, and many of 
their products are not from well-known brands.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Sunday, August 2, 2020 6:58 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Grocery shopping online

I have had good experiences with Instacart, and Amazon Prime with Whole Foods, 
as well. I am not a fan of Pea Pod.

Sent from my iPhone

> On Aug 2, 2020, at 6:28 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> When I shopped online, Peapod was my first choice, with an occasional 
> Instacart order. But when Peapod delivery situation became much worse in 
> March, when you were supposed to schedule a delivery 2 weeks in advance and 
> even that window closed quickly if you didn't catch it at exactly midnight 
> central time, I started using Instacart as my main service. Instacart also 
> had problems with delivery scheduling, but at least the situation was better 
> than with Peapod. And now that both services seem to have improved their 
> deliveries, I would still rather order from Instacart for a couple of 
> reasons. With Instacart, you are in total control of what product, if any, 
> you want as replacement if your original item is out of stock. With Peapod, 
> your choice is much more limited. I turned substitutions off in my Peapod 
> settings because if I allowed them, it would likely be up to the discretion 
> of Peapod personnel what will substitute an out-of-stock product. Besides, as 
> I said, their contactless delivery seems to be unavoidable.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Tiffany Jessen via Cookinginthedark
> Sent: Sunday, August 2, 2020 5:43 PM
> To: cookinginthedark@acbradio.org
> Cc: Tiffany Jessen 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Yes, Peapod is accessible. I have used it for something like 15 years now, 
> far before all the others started to deliver. Peapod is stop and shop, which 
> some say is more expensive than other groceries, but The service fee is less 
> than other services too, so it kind of balances out.  With sales, I usually 
> save at least $20 an order, so if the prices aren’t as good as other 
> locations it kind of balances out. I have no major fact pushing me to stay 
> with what I do or tempting me to leave, other than I am generally just too 
> lazy to start with another service and learning the most efficient 
> techniques. I can do a whole order in just a matter of minutes, based on 
> using my previously ordered list. I would say that the computer is a lot more 
> efficient than the tediousness of the app, but I say that about most things 
> in general, as the phone is never very powerfully efficient.  
> 
> Sent from my iPhone
> 
>> On Aug 2, 2020, at 5:26 PM, meward1954--- via Cookinginthedark 
>>  wrote:
>> 
>> So I guess that Peapod is accessible.  Who do they shop for?
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Immigrant via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Immigrant 
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> I always steer away from contactless delivery because I live in an 
>> apartment. I don't want a shopper or delivery person to drop my bags in the 
>>

Re: [CnD] Italian Style Homemade Sausages With Cheese

[Immigrant via Cookinginthedark]

There is oven-safe plastic wrap, but I am wondering if foil wouldn't be a
better wrapper. I translated this recipe, and the words that literally mean
"food film" I translated as plastic wrap, but maybe foil is a better
alternative.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Sunday, August 2, 2020 7:28 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Italian Style Homemade Sausages With Cheese

Won't plastic wrap melt at 350 degrees? Or maybe I should ask what brand of
plastic wrap can withstand 350 degree temperatures?

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 6:32 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Italian Style Homemade Sausages With Cheese

Italian Style Homemade Sausages With Cheese
18 ounces ground pork
7 ounces ground turkey
7 ounces sour cream
7 ounces half and half
1 tablespoon Italian seasoning
3-1/2 ounces Parmesan cheese
Salt and pepper to taste
Combine ground meats, add sour cream, Italian seasoning, salt and pepper.
Process in a blender to combine. Pour in cream and blend for a minute until
uniform. Cut cheese into very small dice and stir into the meat mixture,
using a spoon. Place 4-5 tablespoons of meat mixture onto a sheet of plastic
wrap and roll into a sausage, forming plastic wrap around it like a candy
wrapper. To be safer, wrap meat into a double layer of plastic. Make
remaining sausages in the same manner. Arrange sausages in an ungreased
baking pan. Bake for 30-35 minutes at 350 degrees. Remove plastic wrap.

-Original Message-
From: Cookinginthedark  On Behalf Of
Drew Hunthausen via Cookinginthedark
Sent: Sunday, August 2, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] ground turkey

Hey list,

Looking for your favorite ground turkey recipes. Crock pot, oven, stove or
whatever. Thanks so much!

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com <http://drewsinspirations.com/> 

 

To book Drew for your event go to

http://bookdrew.com <http://bookdrew.com/> 

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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Re: [CnD] Shopping Angel or Instacart

[Immigrant via Cookinginthedark]

You need to sign up. Only when you have an account, you can browse different
stores available in your area. When you browse, you don't pay a thing. When
you create your account, you put a credit or debit card on file. This card
is charged for your purchases once you check out.

-Original Message-
From: Cookinginthedark  On Behalf Of
Wendy via Cookinginthedark
Sent: Sunday, August 2, 2020 7:00 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Shopping Angel or Instacart

Trying to understand Instacart.
You pay when you order?
Can you explore the stores through Instacart without paying a fee?
Wendy

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Re: [CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

I am not a fan of Whole Foods, the name gives me an idea that the products 
might not be what I am looking for. I tried Amazon Fresh, and I cannot complain 
about their delivery, but they required a subscription at the time, and many of 
their products are not from well-known brands.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Sunday, August 2, 2020 6:58 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Grocery shopping online

I have had good experiences with Instacart, and Amazon Prime with Whole Foods, 
as well. I am not a fan of Pea Pod.

Sent from my iPhone

> On Aug 2, 2020, at 6:28 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> When I shopped online, Peapod was my first choice, with an occasional 
> Instacart order. But when Peapod delivery situation became much worse in 
> March, when you were supposed to schedule a delivery 2 weeks in advance and 
> even that window closed quickly if you didn't catch it at exactly midnight 
> central time, I started using Instacart as my main service. Instacart also 
> had problems with delivery scheduling, but at least the situation was better 
> than with Peapod. And now that both services seem to have improved their 
> deliveries, I would still rather order from Instacart for a couple of 
> reasons. With Instacart, you are in total control of what product, if any, 
> you want as replacement if your original item is out of stock. With Peapod, 
> your choice is much more limited. I turned substitutions off in my Peapod 
> settings because if I allowed them, it would likely be up to the discretion 
> of Peapod personnel what will substitute an out-of-stock product. Besides, as 
> I said, their contactless delivery seems to be unavoidable.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Tiffany Jessen via Cookinginthedark
> Sent: Sunday, August 2, 2020 5:43 PM
> To: cookinginthedark@acbradio.org
> Cc: Tiffany Jessen 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Yes, Peapod is accessible. I have used it for something like 15 years now, 
> far before all the others started to deliver. Peapod is stop and shop, which 
> some say is more expensive than other groceries, but The service fee is less 
> than other services too, so it kind of balances out.  With sales, I usually 
> save at least $20 an order, so if the prices aren’t as good as other 
> locations it kind of balances out. I have no major fact pushing me to stay 
> with what I do or tempting me to leave, other than I am generally just too 
> lazy to start with another service and learning the most efficient 
> techniques. I can do a whole order in just a matter of minutes, based on 
> using my previously ordered list. I would say that the computer is a lot more 
> efficient than the tediousness of the app, but I say that about most things 
> in general, as the phone is never very powerfully efficient.  
> 
> Sent from my iPhone
> 
>> On Aug 2, 2020, at 5:26 PM, meward1954--- via Cookinginthedark 
>>  wrote:
>> 
>> So I guess that Peapod is accessible.  Who do they shop for?
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Immigrant via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Immigrant 
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> I always steer away from contactless delivery because I live in an 
>> apartment. I don't want a shopper or delivery person to drop my bags in the 
>> lobby or, worse yet, at the entrance of my building. I filled a cart on 
>> peapod.com a couple of weeks ago, but when I went to check out and realized 
>> the contactless delivery checkbox cannot be unchecked, I emptied the cart, 
>> cancelled the whole process and logged into Instacart instead. They also 
>> currently do mostly contactless deliveries, but I am almost sure their 
>> shoppers will drop the bags by my apartment door and ring the bell.
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of meward1954--- via Cookinginthedark
>> Sent: Sunday, August 2, 2020 3:38 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> Instacart will do a no-contact delivery.  We have it set up where they leave 
>> the groceries on the porch and knock.  
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Linda S. via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:31 PM
>> To: cookinginthedark@acbradio.org
>>

[CnD] Italian Style Homemade Sausages With Cheese

[Immigrant via Cookinginthedark]

Italian Style Homemade Sausages With Cheese
18 ounces ground pork
7 ounces ground turkey
7 ounces sour cream
7 ounces half and half
1 tablespoon Italian seasoning
3-1/2 ounces Parmesan cheese
Salt and pepper to taste
Combine ground meats, add sour cream, Italian seasoning, salt and pepper.
Process in a blender to combine. Pour in cream and blend for a minute until
uniform. Cut cheese into very small dice and stir into the meat mixture,
using a spoon. Place 4-5 tablespoons of meat mixture onto a sheet of plastic
wrap and roll into a sausage, forming plastic wrap around it like a candy
wrapper. To be safer, wrap meat into a double layer of plastic. Make
remaining sausages in the same manner. Arrange sausages in an ungreased
baking pan. Bake for 30-35 minutes at 350 degrees. Remove plastic wrap.

-Original Message-
From: Cookinginthedark  On Behalf Of
Drew Hunthausen via Cookinginthedark
Sent: Sunday, August 2, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] ground turkey

Hey list,

Looking for your favorite ground turkey recipes. Crock pot, oven, stove or
whatever. Thanks so much!

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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[CnD] Incredibly Cheesy Turkey Meatloaf

[Immigrant via Cookinginthedark]

Incredibly Cheesy Turkey Meatloaf
8 servings
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound cheese, cut into 1/2-inch slices
1. Preheat the oven to 400 degrees F.
2. In a bowl, mix the turkey, milk, bread crumbs, and eggs. Season with salt
and pepper. Fold the cheese into the mixture. Transfer to a loaf pan.
3. Bake 1 hour in the preheated oven.

-Original Message-
From: Cookinginthedark  On Behalf Of
Drew Hunthausen via Cookinginthedark
Sent: Sunday, August 2, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] ground turkey

Hey list,

Looking for your favorite ground turkey recipes. Crock pot, oven, stove or
whatever. Thanks so much!

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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[CnD] Grocery shopping online

[Immigrant via Cookinginthedark]

When I shopped online, Peapod was my first choice, with an occasional Instacart 
order. But when Peapod delivery situation became much worse in March, when you 
were supposed to schedule a delivery 2 weeks in advance and even that window 
closed quickly if you didn't catch it at exactly midnight central time, I 
started using Instacart as my main service. Instacart also had problems with 
delivery scheduling, but at least the situation was better than with Peapod. 
And now that both services seem to have improved their deliveries, I would 
still rather order from Instacart for a couple of reasons. With Instacart, you 
are in total control of what product, if any, you want as replacement if your 
original item is out of stock. With Peapod, your choice is much more limited. I 
turned substitutions off in my Peapod settings because if I allowed them, it 
would likely be up to the discretion of Peapod personnel what will substitute 
an out-of-stock product. Besides, as I said, their contactless delivery seems 
to be unavoidable.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Tiffany Jessen via Cookinginthedark
Sent: Sunday, August 2, 2020 5:43 PM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: Re: [CnD] Shopping Angel or Instacart

Yes, Peapod is accessible. I have used it for something like 15 years now, far 
before all the others started to deliver. Peapod is stop and shop, which some 
say is more expensive than other groceries, but The service fee is less than 
other services too, so it kind of balances out.  With sales, I usually save at 
least $20 an order, so if the prices aren’t as good as other locations it kind 
of balances out. I have no major fact pushing me to stay with what I do or 
tempting me to leave, other than I am generally just too lazy to start with 
another service and learning the most efficient techniques. I can do a whole 
order in just a matter of minutes, based on using my previously ordered list. I 
would say that the computer is a lot more efficient than the tediousness of the 
app, but I say that about most things in general, as the phone is never very 
powerfully efficient.  

Sent from my iPhone

> On Aug 2, 2020, at 5:26 PM, meward1954--- via Cookinginthedark 
>  wrote:
> 
> So I guess that Peapod is accessible.  Who do they shop for?
> 
> 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Immigrant via Cookinginthedark
> Sent: Sunday, August 2, 2020 2:56 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> I always steer away from contactless delivery because I live in an apartment. 
> I don't want a shopper or delivery person to drop my bags in the lobby or, 
> worse yet, at the entrance of my building. I filled a cart on peapod.com a 
> couple of weeks ago, but when I went to check out and realized the 
> contactless delivery checkbox cannot be unchecked, I emptied the cart, 
> cancelled the whole process and logged into Instacart instead. They also 
> currently do mostly contactless deliveries, but I am almost sure their 
> shoppers will drop the bags by my apartment door and ring the bell.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Sunday, August 2, 2020 3:38 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Instacart will do a no-contact delivery.  We have it set up where they leave 
> the groceries on the porch and knock.  
> 
> 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Linda S. via Cookinginthedark
> Sent: Sunday, August 2, 2020 2:31 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Well, in talking about being so dependent on my husband, before this 
> corrona virus hit, I loved going to the store myself and doing the 
> grocery shopping. Now it's just not safe as we both have compromised 
> health issues, and I'm almost 70 years old! Ug!But since I'm stuck at 
> home, you all have given me something to do, and something to look 
> forward to. Thanks! (smile)
> 
>> On 8/2/2020 9:11 AM, Tiffany H. Jessen via Cookinginthedark wrote:
>> And, if you don't feel you have good enough skills to use the instacart app 
>> or are finding it tedious, there is always the Gogo Grandparent service. 
>> This service was previously known for being a third-party service you could 
>> call and they would set up your Oober rides for you if you din't have the 
>> skills or even if you dind't have a smart phone at all. Now you can call the 
>> same number, and they will do an instacart order for you. Yes, there is a 
>> third party ser

Re: [CnD] Shopping Angel or Instacart

[Immigrant via Cookinginthedark]

Here, in New York, they work with Stop and Shop. I know they used other chains 
in other regions, but I am not sure this will be the case any longer because 
Peapod transitions to stopandshop.com. And as ffar as I can figure out, the new 
site is more accessible when using Firefox.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Shopping Angel or Instacart

So I guess that Peapod is accessible.  Who do they shop for?



-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 2:56 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Shopping Angel or Instacart

I always steer away from contactless delivery because I live in an apartment. I 
don't want a shopper or delivery person to drop my bags in the lobby or, worse 
yet, at the entrance of my building. I filled a cart on peapod.com a couple of 
weeks ago, but when I went to check out and realized the contactless delivery 
checkbox cannot be unchecked, I emptied the cart, cancelled the whole process 
and logged into Instacart instead. They also currently do mostly contactless 
deliveries, but I am almost sure their shoppers will drop the bags by my 
apartment door and ring the bell.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 3:38 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Shopping Angel or Instacart

Instacart will do a no-contact delivery.  We have it set up where they leave 
the groceries on the porch and knock.  



-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 2, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Shopping Angel or Instacart

Well, in talking about being so dependent on my husband, before this corrona 
virus hit, I loved going to the store myself and doing the grocery shopping. 
Now it's just not safe as we both have compromised health issues, and I'm 
almost 70 years old! Ug!But since I'm stuck at home, you all have given me 
something to do, and something to look forward to. Thanks! (smile)

On 8/2/2020 9:11 AM, Tiffany H. Jessen via Cookinginthedark wrote:
> And, if you don't feel you have good enough skills to use the instacart app 
> or are finding it tedious, there is always the Gogo Grandparent service. This 
> service was previously known for being a third-party service you could call 
> and they would set up your Oober rides for you if you din't have the skills 
> or even if you dind't have a smart phone at all. Now you can call the same 
> number, and they will do an instacart order for you. Yes, there is a third 
> party service fee, as well as the instacart one for the delivery itself, but 
> the option is there. I personally don't use either Gogo Grandparent or 
> Instacart, so can't speak of first-hand experience. Sorry.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of meward1954--- via Cookinginthedark
> Sent: Sunday, August 2, 2020 11:31 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Shopping Angel or Instacart
>
> Linda:
>
> I can't help you much with the angel. I had a fantasy about using Aira for 
> shopping, so I tried it once.  But the reality is that if you are not paying 
> for a rather substantial number of minutes, that may not work out very well.  
> But there are shopping services, like Instacart and Shipt, that are as close 
> as it comes.
>
> I love using Instacart.  I have spent hours and hours just browsing the 
> store's offerings.  You can search for a product, or you can just pick an 
> aisle and look at everything.  I wouldn't have believed that there were so 
> many things to buy.  I didn't even know that some of them existed.
>
> If you are not sure you want to use the service, you could set up an account 
> without paying for a yearly membership.  Setting up the account will allow 
> them to show you the stores available in your area.  Then you could just pick 
> a store and look at the shelves to your heart's content.
>
> I have to admit that joining Instacart caused me to spend a little more money 
> at first because I was trying so many new things, things I never would have 
> known about at all.  It frees you from the so-called "sighted filter", where 
> somebody else decides for you what is important or what you want.  Nobody is 
> going to tell you absolutely everything on the grocery store shelves unless 
> you pay them by the hour, but Instacart will.  I looked up and down the 

Re: [CnD] Shopping Angel or Instacart

[Immigrant via Cookinginthedark]

I always steer away from contactless delivery because I live in an apartment. I 
don't want a shopper or delivery person to drop my bags in the lobby or, worse 
yet, at the entrance of my building. I filled a cart on peapod.com a couple of 
weeks ago, but when I went to check out and realized the contactless delivery 
checkbox cannot be unchecked, I emptied the cart, cancelled the whole process 
and logged into Instacart instead. They also currently do mostly contactless 
deliveries, but I am almost sure their shoppers will drop the bags by my 
apartment door and ring the bell.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 3:38 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Shopping Angel or Instacart

Instacart will do a no-contact delivery.  We have it set up where they leave 
the groceries on the porch and knock.  



-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 2, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Shopping Angel or Instacart

Well, in talking about being so dependent on my husband, before this corrona 
virus hit, I loved going to the store myself and doing the grocery shopping. 
Now it's just not safe as we both have compromised health issues, and I'm 
almost 70 years old! Ug!But since I'm stuck at home, you all have given me 
something to do, and something to look forward to. Thanks! (smile)

On 8/2/2020 9:11 AM, Tiffany H. Jessen via Cookinginthedark wrote:
> And, if you don't feel you have good enough skills to use the instacart app 
> or are finding it tedious, there is always the Gogo Grandparent service. This 
> service was previously known for being a third-party service you could call 
> and they would set up your Oober rides for you if you din't have the skills 
> or even if you dind't have a smart phone at all. Now you can call the same 
> number, and they will do an instacart order for you. Yes, there is a third 
> party service fee, as well as the instacart one for the delivery itself, but 
> the option is there. I personally don't use either Gogo Grandparent or 
> Instacart, so can't speak of first-hand experience. Sorry.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of meward1954--- via Cookinginthedark
> Sent: Sunday, August 2, 2020 11:31 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Shopping Angel or Instacart
>
> Linda:
>
> I can't help you much with the angel. I had a fantasy about using Aira for 
> shopping, so I tried it once.  But the reality is that if you are not paying 
> for a rather substantial number of minutes, that may not work out very well.  
> But there are shopping services, like Instacart and Shipt, that are as close 
> as it comes.
>
> I love using Instacart.  I have spent hours and hours just browsing the 
> store's offerings.  You can search for a product, or you can just pick an 
> aisle and look at everything.  I wouldn't have believed that there were so 
> many things to buy.  I didn't even know that some of them existed.
>
> If you are not sure you want to use the service, you could set up an account 
> without paying for a yearly membership.  Setting up the account will allow 
> them to show you the stores available in your area.  Then you could just pick 
> a store and look at the shelves to your heart's content.
>
> I have to admit that joining Instacart caused me to spend a little more money 
> at first because I was trying so many new things, things I never would have 
> known about at all.  It frees you from the so-called "sighted filter", where 
> somebody else decides for you what is important or what you want.  Nobody is 
> going to tell you absolutely everything on the grocery store shelves unless 
> you pay them by the hour, but Instacart will.  I looked up and down the 
> shelves in almost every single aisle at Costco.  Except the automotive, of 
> course.
>
> There are drawbacks, of course.  I'm not going to go into them here. The app 
> and the web site are accessible, requiring what I would call intermediate 
> skill.  You need to know your way around, but don't have to be a power user.  
> So if that's you, you might try it.
>
> Shipt might be the same.  I have not used them, but there are blind people 
> who have.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Linda S. via Cookinginthedark
> Sent: Saturday, August 1, 2020 9:46 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. 

Re: [CnD] Shopping Angel or Instacart

[Immigrant via Cookinginthedark]

Shipt cannot be used without subscription, but you can use Instacart without a 
yearly subscription. I have used the service occasionally in the past, and I 
have been using it a lot for the last few months.

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 11:31 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Shopping Angel or Instacart

Linda:

I can't help you much with the angel. I had a fantasy about using Aira for 
shopping, so I tried it once.  But the reality is that if you are not paying 
for a rather substantial number of minutes, that may not work out very well.  
But there are shopping services, like Instacart and Shipt, that are as close as 
it comes.  

I love using Instacart.  I have spent hours and hours just browsing the store's 
offerings.  You can search for a product, or you can just pick an aisle and 
look at everything.  I wouldn't have believed that there were so many things to 
buy.  I didn't even know that some of them existed.  

If you are not sure you want to use the service, you could set up an account 
without paying for a yearly membership.  Setting up the account will allow them 
to show you the stores available in your area.  Then you could just pick a 
store and look at the shelves to your heart's content. 

I have to admit that joining Instacart caused me to spend a little more money 
at first because I was trying so many new things, things I never would have 
known about at all.  It frees you from the so-called "sighted filter", where 
somebody else decides for you what is important or what you want.  Nobody is 
going to tell you absolutely everything on the grocery store shelves unless you 
pay them by the hour, but Instacart will.  I looked up and down the shelves in 
almost every single aisle at Costco.  Except the automotive, of course.  

There are drawbacks, of course.  I'm not going to go into them here. The app 
and the web site are accessible, requiring what I would call intermediate 
skill.  You need to know your way around, but don't have to be a power user.  
So if that's you, you might try it.  

Shipt might be the same.  I have not used them, but there are blind people who 
have.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 9:46 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 

[CnD] Directions For Me

[Immigrant via Cookinginthedark]

A slight correction: the site is directionsforme.org.

-Original Message-
From: Cookinginthedark  On Behalf Of Jan 
via Cookinginthedark
Sent: Saturday, August 1, 2020 9:40 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] About the canned cinnamon rolls

I usually do too. but that's what it calls for on every package that I've had, 
according to directionsforme.com. that is my go to website for most canned or 
frozen products. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Friday, July 31, 2020 10:37 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] About the canned cinnamon rolls

Yes, I do the same. I bake everything at 350 degrees, if I can.
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 Jan 
via Cookinginthedark
Sent: Friday, July 31, 2020 6:58 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] About the canned cinnamon rolls

thanks for the tips. I've always been happy with canned cinnamon rolls at 350 
and I usually put all the frosting on while they're warm. I'll have to try 
putting part of the frosting on and then the rest after cooling them off. If I 
can resist using the whole thing, that is.  when I've tried them at 400, 
they've usually come too done.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Kathy Brandt via Cookinginthedark
Sent: Friday, July 31, 2020 5:46 PM
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] About the canned cinnamon rolls

Writing because an earlier message talked about canned biscuits: a friend gave 
me a can. I really wasn't sure about them, given that when I had been at 
someone's house years ago, they were over baked, and I wasn't impressed.
I read the directions, and read on the Internet that if you put half of the 
frosting on right when they come out of the oven, that it gets into all the 
nooks and crannies, and then if you put the rest of the frosting on, the whole 
effect makes it so that they stay moist. So, I did that, along with using real 
butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, 
and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or 
so called for. They came out being the next best thing to a Cinnabon! I was 
wowed! It's probably a good thing that the nearest Cinnabon is I'd say a half 
hour from me, meaning I don't get to go to one since when I have flown, my 
flights haven't been near the airport Cinnabon like they were before.

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Re: [CnD] Microwave tuna caserole

[Immigrant via Cookinginthedark]

I like the minute rice cups, I make them in the microwave, then add butter and 
shredded cheese and mix them in.

-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
>
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[CnD] Using the microwave

[Immigrant via Cookinginthedark]

I use the microwave oven for reheating, but I also use it for baking
potatoes if I want to make them fast (although oven-baked ones are better),
and I make macaroni and cheese in it, as well as a tuna casserole recipe I
came up with a few months ago.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Saturday, August 1, 2020 6:59 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Microwave tuna caserole

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

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Re: [CnD] using the Yumley website

[Immigrant via Cookinginthedark]

Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the
site you described.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, July 30, 2020 3:39 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] using the Yumley website

I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
wouldn't trust it.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 2:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
   Jeanne
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Re: [CnD] using the Yumley website

[Immigrant via Cookinginthedark]

You can also use it as a site. I didn't use its search feature extensively,
but I have run into recipes from that site in my Google searches for
recipes. I just now tried the site, and it is workable.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Thursday, July 30, 2020 3:34 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] using the Yumley website

The Applevis web site says that it is usable but has some unlabeled buttons.
I haven't used it.  I think you have to use it as an app, not a web site.



-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 1:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
   Jeanne
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[CnD] Recipe ownership

[Immigrant via Cookinginthedark]

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 friendship/support at:
>https://www.gofundme.com/sugars-transplant-journey
>-Sugar 😘
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Re: [CnD] To peel or not to peel

[Immigrant via Cookinginthedark]

It depends on personal taste.

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Saturday, June 20, 2020 10:44 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] To peel or not to peel

The best part of a potatoes and or apple is the skin.
Hope this feedback to this topic helps out.
Ron KR3DOG

-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Friday, June 19, 2020 01:21
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] To peel or not to peel

Hello, All!

Do you peel your regular sized carrots or leave them unpeeled?  When he was
alive, my friend Howard never peeled his carrots, but cooked them unpeeled.

Red potatoes, I cook them with the skin on.  I hardly buy russet potatoes
anymore.
The toughest thing to peel is ginger root because it ots irregular shape.
I find the best way to do it is with the mandoline on the thinnest setting.
Still, some spots are hard to get at with a regular potato peeler.  I do the
best I can.

I know baby carrots are already peeled and ready to go.  I got some
regular-sized carrots for a change and they are slender, so when I take the
peel off, there is hardly enough carrot to taste.

I hope I didn't open a can of worms.

Best,
Marie
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Re: [CnD] To peel or not to peel

[Immigrant via Cookinginthedark]

More often than not, I would eat carrots raw, so it would be either baby
carrots for me, or peeled regular carrots. As for potatoes, depends on the
recipe. If I bake them, I don't peel them at all. For mashed potatoes or
fries, I peel them before cooking. For salads, I find it best to cook them
unpeeled, then cool and peel before slicing.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Friday, June 19, 2020 1:21 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] To peel or not to peel

Hello, All!

Do you peel your regular sized carrots or leave them unpeeled?  When he was
alive, my friend Howard never peeled his carrots, but cooked them unpeeled.

Red potatoes, I cook them with the skin on.  I hardly buy russet potatoes
anymore.
The toughest thing to peel is ginger root because it ots irregular shape.
I find the best way to do it is with the mandoline on the thinnest setting.
Still, some spots are hard to get at with a regular potato peeler.  I do the
best I can.

I know baby carrots are already peeled and ready to go.  I got some
regular-sized carrots for a change and they are slender, so when I take the
peel off, there is hardly enough carrot to taste.

I hope I didn't open a can of worms.

Best,
Marie
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Re: [CnD] Lava cakes

[Immigrant via Cookinginthedark]

FLOURLESS CHOCOLATE LAVA CAKES
12 oz bittersweet chocolate
1 1/2 sticks unsalted butter
4 eggs
2 tb sugar
In a glass bowl, break up chocolate. Add butter and microwave on high 2
minutes until melted. Stir until smooth. Cool slightly. In a bowl, whip eggs
and sugar until tripled in volume, 7 minutes. Fold egg mixture into
chocolate and divide among 8 buttered ramekins or molds. Bake at 350 degrees
for 17 minutes or until top is set, invert cakes onto plates.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Monday, June 1, 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

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Re: [CnD] Lava cakes

[Immigrant via Cookinginthedark]

Double Chocolate Lava Cakes
15 oz bittersweet chocolate
1 lb butter
3/4 cup coco powder
1 lb box of confectioners sugar
1 1/2 cups flour
9 whole eggs
9 egg yolks
Grease 12 ramekins.
Melt together the bittersweet chocolate and the butter. Add the coco powder,
sugar and flour, then add the whole eggs and egg yolks. Mix until just
combined.
Fill ramekins and cook for 7 minutes at 350 degrees. Turn the ramekins and
cook for another 5-7 minutes. The cakes should still be wet looking when
they come out of the oven. Serve warm.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Monday, June 1, 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

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Re: [CnD] Lava cakes

[Immigrant via Cookinginthedark]

Lava Cakes
INGREDIENTS:
6 1-ounce semisweet chocolate squares, coarsely chopped, best quality
preferred
10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3 large eggs, at room temperature
Cocoa for sprinkling, optional
DIRECTIONS:
1. Grease inside 6 individual souffle dishes or custard cups; set aside. In
a small heavy saucepan over low heat, melt chocolate, stirring until smooth.
Add butter and sugar; stir until melted. Pour chocolate mixture into a large
bowl. In a small bowl, mix  together flour, cocoa, and baking powder.
2. With electric mixer at medium-high speed, beat chocolate mixture; add
eggs and flour mixture; beat about 6 minutes until thickened.
3. Divide mixture evenly among prepared dishes; cover with plastic wrap.
Freeze at least 2 hours or overnight.
4. Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes.
Bake 15 to 18 minutes, until edges are set and center is moist.
5. Cool cakes slightly before inverting onto serving platters. Sprinkle with
cocoa.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Monday, June 1, 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

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Re: [CnD] Lava cakes

[Immigrant via Cookinginthedark]

Chocolate Lava Cakes
1 2/3 cups chocolate chips
10 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon espresso powder (optional)
8 large eggs
3 cups confectioners' sugar
1 cup Unbleached All-Purpose Flour
Melt together the chocolate chips and butter, stirring till smooth. In a
separate bowl, beat together the salt, vanilla, espresso powder, and the
eggs, beating till smooth. Add the confectioners' sugar, and beat again till
smooth; the mixture will start to build in volume. Add the chocolate
mixture, then the flour, stirring till smooth; the batter will be a light
"hot cocoa" color.
Heavily grease 18 muffin cups. Spoon the batter into the muffin cups,
filling them right to the brim. Refrigerate the cakes till they're
thoroughly chilled, 3 hours or longer.
Preheat the oven to 450 degrees F. Bake the cakes for 13 minutes exactly! An
instant-read thermometer inserted into the center will read in excess of 165
degrees F. If
you don't have a thermometer, poke open the top of one cake with a sharp
knife tip; you should see molten batter inside. However, the cake should
also appear well set all around the edges.
When you've determined they're done, remove the cakes from the oven, and set
the pan on a rack. Set a timer for 5 minutes; when the timer goes off, run a
dull (butter) knife around the edge of each cake, and very carefully lift
them onto a serving tray or onto individual serving plates. Serve
immediately.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Monday, June 1, 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

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Re: [CnD] How to pour liquids.

[Immigrant via Cookinginthedark]

You are better off pouring in the sink, not on a counter or a tray. This
way, any spilled liquid will end up in the sink. Less cleanup.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Sunday, May 31, 2020 9:01 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] How to pour liquids.

Hi you can practice pouring liquids using a cold liquid such as
water.
Also I suggest to put your cup on the counter or table while pouring the
liquid with the other hand.
Take one hand and put your finger at the top of the cup.
Take your other hand and line it up with the cup and pour.
When you pour you can take your finger hold it in the cup and when you feel
the liquid touch your finger it will tell you that the liquid is at the top
of the cup.

Another thing you can do when pouring put your camp on a serving tray or
cookie sheet.
This way if you spill it will stay on the tray or cookie sheet.\

There is also a device you can get that has prongs on it.
The prongs hangs in the cup.
Then when the liquid gets to the top of the cup the device beeps.
Let me know if you want to get the device and if you need information as to
where to get the device.


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Re: [CnD] Salt makes meat tougher?

[Immigrant via Cookinginthedark]

But that is the key difference: A lesser form. A brine is a concentrated
salt and water solution, perhaps with other spices and herbs added. The meat
will obtain a much sharper taste than meat marinated in, for example, sour
cream, buttermilk or dressing, even with the same spices. The amount of salt
will differ drastically.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Sunday, May 31, 2020 8:20 AM
To: Jan via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Salt makes meat tougher?

It can help with low grade cuts.  Marinades are a lesser form of brining if
you think about it.

On Sun, 31 May 2020, Jan via Cookinginthedark wrote:

> Date: Sun, 31 May 2020 03:05:57
> From: Jan via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jan 
> Subject: Re: [CnD] Salt makes meat tougher?
>
> I see no reason to brine meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Saturday, May 30, 2020 11:56 PM
> To: Immigrant via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Salt makes meat tougher?
>
> If you have time, you could brine meat then no need for extra salt.
>
> On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote:
>
> > Date: Sat, 30 May 2020 21:24:14
> > From: Immigrant via Cookinginthedark 
> > 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
> >
>
>

-- 

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Re: [CnD] Salt makes meat tougher?

[Immigrant via Cookinginthedark]

My meat and sweet taste will never meet. Just my personal preference. But
regardless of the marinating ingredient: If I am marinating meat in
something, there will be either salt in the marinade, or some form of salt
added later for seasoning. Just no way otherwise.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Sunday, May 31, 2020 3:38 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Salt makes meat tougher?

I know it will raise eyebrows on some, but if I want to make certain that my
meat is really tenderized well, I'll soak it in soda pop. 
Doesn't matter what flavor, the sweetness of the drink is not passed to the
meat. I kid you not, it works! I've even put it on hamburgers and it worked.

Karen

At 11:47 AM 5/31/2020, you wrote:
>My sister recently attended a cooking class and it was recommended to 
>tenderize meat, at least chicken, with yogurt. Only use plain 
>unflavored yogurt on poultry over night for a more tender result.
>
>Eileen
>
>From: 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).
>
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Re: [CnD] Salt makes meat tougher?

[Immigrant via Cookinginthedark]

You can marinate it overnight in sour cream, buttermilk, yogurt, mayonnaise,
ranch dressing, among other things. Or, if you don't marinate it, you can
dip the chicken in one of those ingredients when you are breading it, this
will help with making chicken breast more moist.

-Original Message-
From: Cookinginthedark  On Behalf Of
Angela Palmer via Cookinginthedark
Sent: Sunday, May 31, 2020 2:53 PM
To: cookinginthedark@acbradio.org
Cc: Angela Palmer 
Subject: Re: [CnD] Salt makes meat tougher?

Eilen, Does the yogurt method of tenderizing chicken work on the chicken
breast?  Make them moist?
Angela


Sent from Angela's  iPhone 

> On May 31, 2020, at 8:22 AM, Eileen Scrivani via Cookinginthedark
 wrote:
> 
> My sister recently attended a cooking class and it was recommended to
tenderize meat, at least chicken, with yogurt. Only use plain unflavored
yogurt on poultry over night for a more tender result.
> 
> Eileen
> 
> From: 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).
> 
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Re: [CnD] Salt makes meat tougher?

[Immigrant via Cookinginthedark]

The opinions expressed in cooking classes are just the preferences of those
who teach the class. Another cook will have a totally different point of
view. Just watch food writers and cookbook authors disagree on any given
topic.

-Original Message-
From: Cookinginthedark  On Behalf Of
Eileen Scrivani via Cookinginthedark
Sent: Sunday, May 31, 2020 11:22 AM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani 
Subject: Re: [CnD] Salt makes meat tougher?

My sister recently attended a cooking class and it was recommended to
tenderize meat, at least chicken, with yogurt. Only use plain unflavored
yogurt on poultry over night for a more tender result.

Eileen

From: 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).

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[CnD] Salt makes meat tougher?

[Immigrant via Cookinginthedark]

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).

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Re: [CnD] Pork Chops

[Immigrant via Cookinginthedark]

Yes, the same ranch dressing you can put in a salad.

-Original Message-
From: Cookinginthedark  On Behalf Of
kimsansong--- via Cookinginthedark
Sent: Thursday, May 28, 2020 8:33 PM
To: cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: Re: [CnD] Pork Chops

At the risk of sounding ignorant, are we talking the salad ranch?

Best regards,

Kimsan Song

kimsans...@icloud.com

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, May 28, 2020 4:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Pork Chops

This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in the garlic powder and other seasonings, and in cheese. I always line my
baking pan with a double layer of foil, there is hardly any cleanup after
baking anything. And I grease the top layer of foil with oil, or with
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:51 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

that sounds marvelous, cindy. I also line whatever pan I'm cooking in with
foil a lot of the time. It certainly does cut back on the clean-up.

Karen

At 03:37 PM 5/28/2020, you wrote:
>Hello,
>Welcome to the list.  I'm by no means a cooking expert, but I've 
>learned a lot from this list and I hope you will too.
>
>I do have a recipe that I make with pork chops in the oven.  Your 
>timing will differ if you have a bone in or boneless pork chop, but 
>this is what I do.
>
>I preheat my oven to 375 degrees and spray a cookie sheet with a little 
>pam cooking spray...it helps to cover the sheet with foil, then spray 
>the foil, for really easy clean up afterwards.
>
>I take two dishes, one I put in ranch dressing, the other, Italian 
>bread crumbs, like Panco or any of them would work.  First you coat 
>your chop or chops in ranch, then in Italian breadcrumbs.  Lay it flat 
>on the foil that you sprayed and put it in the oven. Now, if it's got a 
>bone in it, I usually cook it for around 40 minutes if it's thick with 
>a bone in it at 375.  I don't have quite as much experience for 
>boneless chops, so I'm not going to be much use to you there, but 
>someone will probably fill in the blanks.
>
>I usually am able to tell my chops are done by touching them very 
>lightly with my fingers. If they're firm, they're done, and you can 
>also tell by smell.
>
>I hope this helps. Like I said, I am by no means an expert. This is 
>just something I do.
>
>Cindy
>
>
>On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < 
>cookinginthedark@acbradio.org> wrote:
>
> > Hi everybody,
> >
> > I am new to the list.  I have not done a lot of cooking but I am 
> > eager to expand my skills.
> >
> > I wonder if any of you could provide me with a fairly simple recipe 
> > for making a pork chop.  This chop is over an inch in thickness.  I 
> > would prefer making it in the oven, but I am certainly willing to do 
> > it in a skillet.  Any suggestions and/or guidelines are appreciated.
> >
> > Thank you.
> >
> > g
> >
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> >
>
>
>--
>Cindy Simpson
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Re: [CnD] Pork Chops

[Immigrant via Cookinginthedark]

This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in the garlic powder and other seasonings, and in cheese. I always line my
baking pan with a double layer of foil, there is hardly any cleanup after
baking anything. And I grease the top layer of foil with oil, or with
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:51 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

that sounds marvelous, cindy. I also line whatever pan I'm cooking in with
foil a lot of the time. It certainly does cut back on the clean-up.

Karen

At 03:37 PM 5/28/2020, you wrote:
>Hello,
>Welcome to the list.  I'm by no means a cooking expert, but I've 
>learned a lot from this list and I hope you will too.
>
>I do have a recipe that I make with pork chops in the oven.  Your 
>timing will differ if you have a bone in or boneless pork chop, but 
>this is what I do.
>
>I preheat my oven to 375 degrees and spray a cookie sheet with a little 
>pam cooking spray...it helps to cover the sheet with foil, then spray 
>the foil, for really easy clean up afterwards.
>
>I take two dishes, one I put in ranch dressing, the other, Italian 
>bread crumbs, like Panco or any of them would work.  First you coat 
>your chop or chops in ranch, then in Italian breadcrumbs.  Lay it flat 
>on the foil that you sprayed and put it in the oven. Now, if it's got a 
>bone in it, I usually cook it for around 40 minutes if it's thick with 
>a bone in it at 375.  I don't have quite as much experience for 
>boneless chops, so I'm not going to be much use to you there, but 
>someone will probably fill in the blanks.
>
>I usually am able to tell my chops are done by touching them very 
>lightly with my fingers. If they're firm, they're done, and you can 
>also tell by smell.
>
>I hope this helps. Like I said, I am by no means an expert. This is 
>just something I do.
>
>Cindy
>
>
>On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < 
>cookinginthedark@acbradio.org> wrote:
>
> > Hi everybody,
> >
> > I am new to the list.  I have not done a lot of cooking but I am 
> > eager to expand my skills.
> >
> > I wonder if any of you could provide me with a fairly simple recipe 
> > for making a pork chop.  This chop is over an inch in thickness.  I 
> > would prefer making it in the oven, but I am certainly willing to do 
> > it in a skillet.  Any suggestions and/or guidelines are appreciated.
> >
> > Thank you.
> >
> > g
> >
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> >
>
>
>--
>Cindy Simpson
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Re: [CnD] Chocolate Milk Bar

[Immigrant via Cookinginthedark]

Melt the chocolate in the microwave oven, at 50% power, checking and
stirring every 20-30 seconds.

-Original Message-
From: Cookinginthedark  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."
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Re: [CnD] SLOW COOKER CHICKEN

[Immigrant via Cookinginthedark]

1 can. Its size is 10.9 ounces.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner 
Subject: Re: [CnD] SLOW COOKER CHICKEN

I am confused what the following line is stating. I am to add 10 cans?

1 10 9oz. can cream of celery soup

Sent from my iPhone

> On Apr 18, 2020, at 6:14 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> SLOW COOKER CHICKEN
> 
> 
> 
> 5 whole chicken breasts
> Juice of 2 lemons
> Paprika, celery salt, salt & pepper to taste
> 1 (10 oz.) can cream of mushroom soup
> 1 (10 9oz.) can cream of celery soup
> 1/2 c. Parmesan cheese
> 
> Rinse chicken and pat dry. Season with lemon juice, paprika, celery 
> salt, salt and pepper. Place in slow cooker. Combine soups in medium 
> bowl; mix well.
> 
> Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or 
> until done to taste. Serve over rice. Yield 10 servings.  Enjoy.
> 
> 
> 
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Re: [CnD] Buttermilk

[Immigrant via Cookinginthedark]

Buttermilk is used not only in baking. It is a major ingredient in some recipes 
for marinating meat or fish, it is used in salad dressings such as ranch, it is 
used in fritters, in cold soups, etc. And while powdered buttermilk may be an 
emergency substitute in baking and perhaps some other recipes, it would result 
in inferior quality substitution.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Monday, April 13, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Buttermilk

You can buy powdered buttermilk from Amazon.com or from most supermarkets. 
Reconstituted or blended with the dry ingredients in most baking recipes along 
with an equivalent amount of water, it works  perfectly and stores easily and 
seemingly indefinitely.

Sent from my iPhone

> On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> No, sour milk and buttermilk is not the same, but you are absolutely 
> right when you say sour milk is whole milk that is too far gone to 
> drink. Too many people think that sour milk is whole milk with vinegar 
> added. And if you want to simulate buttermilk, take sour cream and 
> dilute it with whole milk, this will represent buttermilk much better than 
> adding vinegar to milk.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Jeanne Donovan via Cookinginthedark
> Sent: Sunday, April 12, 2020 6:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Donovan 
> Subject: [CnD] Buttermilk
> 
> Sour milk is not the same as buttermilk, but I have used whole milk 
> with a little lemon juice or vinegar to simulate buttermilk. The taste 
> isn't wonderful, but it really does work well in recipes calling for 
> buttermilk.
> Sour milk is a wonderful additive in chocolate cake and it's a good way to
> use  up milk that is too far gone to drink, but   helps keep  chocolate cake
> moist.
> 
> Jeanne D.
> 
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Re: [CnD] Buttermilk

[Immigrant via Cookinginthedark]

No, sour milk and buttermilk is not the same, but you are absolutely right
when you say sour milk is whole milk that is too far gone to drink. Too many
people think that sour milk is whole milk with vinegar added. And if you
want to simulate buttermilk, take sour cream and dilute it with whole milk,
this will represent buttermilk much better than adding vinegar to milk.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Donovan via Cookinginthedark
Sent: Sunday, April 12, 2020 6:28 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan 
Subject: [CnD] Buttermilk

Sour milk is not the same as buttermilk, but I have used whole milk with a
little lemon juice or vinegar to simulate buttermilk. The taste isn't
wonderful, but it really does work well in recipes calling for buttermilk.
Sour milk is a wonderful additive in chocolate cake and it's a good way to
use  up milk that is too far gone to drink, but   helps keep  chocolate cake
moist.

Jeanne D.

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Re: [CnD] Meat Loaf Recipe

[Immigrant via Cookinginthedark]

ITALIAN STUFFED MEAT LOAF
2 lb. chopped sirloin or chuck
1 egg, raw
2 eggs, hard-boiled
1/2 c. Italian seasoned bread crumbs
1/2 Tbsp. garlic, chopped
2 Tbsp. Parmesan cheese, grated
2 or 3 slices ham (cold cut type)
3 slices (1/4-inch thick) Mozzarella cheese
In a large bowl, using a fork, blend raw egg, bread crumbs, garlic and
Parmesan cheese with chopped sirloin or chuck. When well blended, place on a
wax paper sheet and press into flat "pizza pie shaped" circle. Slice
hard-boiled eggs and line them down center, leave about 2 inches at either
end. Place ham on top, then Mozzarella. Fold sides of meat in and form log
shape with hands. Place in the pan and cook at 350 degrees for 45 minutes
for medium rare, 1 hour for well done. Cool 5 minutes and slice.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Sunday, April 12, 2020 12:01 PM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef 
Subject: [CnD] Meat Loaf Recipe

Hi 

 

Does anyone have a meat loaf recipe please? 

 

Happy Easter to all members of the list and to the moderators and to Dale.

 

Bridget

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Re: [CnD] Meat Loaf Recipe

[Immigrant via Cookinginthedark]

GERMAN MEATLOAF
1 c. soft rye bread crumbs
1/4 c. milk
1 tbsp. oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 lb. lean ground beef round
1/2 lb. lean ground pork shoulder
1/2 c. grated Parmesan cheese
1/2 c. minced fresh parsley
2 eggs
1/2 tsp. salt
1 tsp. black pepper
Preheat oven to 375 degrees. In a small bowl soak the bread crumbs in the
milk and set aside. Heat the oil in a small skillet over moderate heat for 1
minute. Add the onion and garlic and saute, stirring often, until soft,
about 5 minutes. Cool until warm to the touch.
In a large bowl, mix the beef, pork, Parmesan cheese, parsley, eggs, salt,
pepper, bread crumb mixture and onion/garlic mixture. Pack the mixture into
a greased 9 by 5 by 3-inch loaf pan. Bake the meatloaf, uncovered, for 50 to
55 minutes or until it pulls away from the side of the pan and has a dark
brown crust.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Sunday, April 12, 2020 12:01 PM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef 
Subject: [CnD] Meat Loaf Recipe

Hi 

 

Does anyone have a meat loaf recipe please? 

 

Happy Easter to all members of the list and to the moderators and to Dale.

 

Bridget

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Re: [CnD] Meat Loaf Recipe

[Immigrant via Cookinginthedark]

Cheese Stuffed Meat Loaf
6-8 servings
3 slices soft bread, torn into small pieces
1 cup milk
1 lb ground beef
1/2 lb ground pork
1 egg yolk
1/4 cup minced onions
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon garlic salt
Cheese Filling
1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into pieces
4 ounces shredded sharp Cheddar cheese
Heat oven to 350 degrees. Stir together bread and milk. Mix in remaining
meat loaf ingredients. Pat half of meat mixture into a greased loaf pan.
Cover with Cheese Filling. Top with remaining meat mixture. Bake for 1 hour
30 minutes. To Make Cheese Filling: Combine egg white& water. Toss lightly
with bread& cheese.

-Original Message-
From: Cookinginthedark  On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Sunday, April 12, 2020 12:01 PM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef 
Subject: [CnD] Meat Loaf Recipe

Hi 

 

Does anyone have a meat loaf recipe please? 

 

Happy Easter to all members of the list and to the moderators and to Dale.

 

Bridget

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[CnD] Sour milk

[Immigrant via Cookinginthedark]

Sour milk is not supposed to be regular milk with vinegar added to it. Sour 
milk does not have a vinegar taste, its sourness is totally different. Sour 
milk, normally, is regular milk which is either left at room temperature for 
hours, or have been stored for a few days and had begun to ferment. The 
bacteria in milk create the souring effect, and sour milk usually resembles 
buttermilk in consistency. The problem is - regular milk has a very short shelf 
life, and it turns sour when it begins to spoil. In America, with preservatives 
added to milk, they prolong the milk's shelf life, but once milk does begin to 
spoil, it turns rancid instead of sour. And this created the whole thing about 
souring milk with vinegar, a notion totally strange to many people who have 
experienced real sour milk.

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Saturday, April 11, 2020 10:00 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar

Adding lemon juice or vinegar to milk is supposed to replicate buttermilk. It 
might work chemically, but, it tastes gross. If I don't have sour cream or 
yogurt or kefir, I do without and use milk. 
-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Saturday, April 11, 2020 9:50 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar

Sour milk is :
What it sounds like and for me it sounds gross, so I was told to add a litle 
lemon juice or vinagor to milk I said" no thanks" so I added almond milk.
Regular milk will work just fine.

"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 
diane.fann7--- via Cookinginthedark
Sent: Saturday, April 11, 2020 6:38 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar

What is sour milk? Not buttermilk, right? 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Saturday, April 11, 2020 9:34 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Grandma's Homemade Banana Bread by Sugar

Hi,

I have this in the oven now but I did not have sour milk so I used almond milk. 
I also used Almond extract instead of vanilla-

Let’s see how it turns out

Oh I also added a teaspoon of cinnamon and about a hand full of granola.

 

Grandma's Homemade Banana Bread

1 1/2 cups white sugar

1/2 cup butter, softened

3 bananas, mashed

2 eggs

2 cups all-purpose flour

1/2 teaspoon baking soda

1/3 cup sour milk

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 by 4 inch 
loaf pan.

Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and 
vanilla extract in a large mixing bowl; beat well. Pour batter into prepared 
pan.

Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the 
center of the loaf comes out clean.

 

"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 friendship/support at:

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

-Sugar  

 

 

 

 

 

 

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Re: [CnD] How To Cook An Egg In A Microwave

[Immigrant via Cookinginthedark]

I have a Nordickware microwave egg cooker which hard-boils up to 4 eggs,
although I almost never fill all 4 compartments, 3 eggs is what I can fit
comfortably.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, March 30, 2020 6:30 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] How To Cook An Egg In A Microwave

This sounds very informative. I never thought of wrapping the dish tightly
in plastic wrap. It would save with cleanup if the egg did explode a little
bit, and they tend to do so when cooked on high especially. I need some
protein today so will go to the kitchen and experiment with this. And I
consider myself somewhat an expert with microwaving eggs. I am always so
glad and excited when I learn new things.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Thursday, March 26, 2020 11:47 AM
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.

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