Re: [CnD] Crab-Stuffed Catfish

[Jan via Cookinginthedark]

It says one cup. the 1 and cup are on two different lines, for some reason,
at least in the reply anyway. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Saturday, September 05, 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 the herbs and serve.
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> 

[CnD] Locklid Saucepans And colanders

[Jan via Cookinginthedark]

The locklid saucepan I got from independent living aids is very thick and I
feel safe with it. I got it in 2009. my parents got me a saucepan set a few
years before I got the one I have and I didn't feel as safe with it. but if
you get the right kind, it's totally safe. Much safer than a colander. Also,
you have to be careful what kind of colander you use. Make sure you use a
very large one, that fits in the sink. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 24, 2020 4:17 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Lock-lid saucepan

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

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org

Re: [CnD] Milk Or Water

[Jan via Cookinginthedark]

I think the milk gives eggs more flavor, especially in scrambled eggs than
water does. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 9:17 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Milk Or Water

That is interesting.  I haven't noticed a taste difference between milk and
water, but the eggs do seem fluffier.



On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:
> Interesting. I use milk in the microwave too. I think it tastes better
than
> using water. I tend to use milk in scrambled eggs and water in omelets. I
> don't know exactly why.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 12, 2020 2:31 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville
> Subject: [CnD] for Ron, Scrambling Eggs In The Microwave
>
> Hi, Ron.
>
>
> I do scrambled eggs and omelets in the microwave all of the time.
>
>
> You've actually got a good start because a scrambled egg is just an egg
> cracked and beaten with a fork.  So, you would just poke the yoke a few
> times as you usually do, then use a quick back and forth motion to whisk
the
> yoke and white around in the mug until the yoke and white are thoroughly
> combined.  Then add a teaspoon or so of water to the mix and give it a
> gentle stir. I don't know why, but eggs in the microwave taste better with
> water.  Someone told me that a long time ago and I didn't believe it, I
was
> always a milk person, but for the microwave, it seems to work better than
> milk and makes the eggs fluffier..
>
>
> I have my favorite egg cooker. . . A silicone omelet maker I got at Target
> last year.  It's designed to be used either opened or closed, and it does
a
> great job with just scrambled eggs or omelets.
>
>
> It's a single piece of silicone that folds in half.  To start you crack
eggs
> and whisk them as if making scrambled eggs and pour them into the maker
when
> it's unfolded and laid out flat.  Cook for about a minute or a minute and
20
> seconds, depending on the number of eggs and the wattage of your
microwave.
> Then remove the maker from the microwave and add your omelet ingredients,
> bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
> the silicone in half.  There are raised pieces at one end that line up
with
> wholes in the other side of the maker, so it fits perfectly and isn't hard
> to line up.
>
>
> Pop it back in the microwave and cook for another 45 seconds to a minute.
>
>
> If you just want to scramble a few eggs, you can just pull the maker out
> after a minute or so and stir things gently with a fork, then pop it back
in
> for thirty seconds or so. This would also be when you could add cheese if
> you like scrambled eggs with cheese.
>
>
> The downside to this omelet maker is that it's small, only three or so
eggs
> will work well.  The first time I made a three egg omelet I put in a bunch
> of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
> longer, and it was cooked all right, but there was some egg juice in the
> microwave.  The finished omelet was good, though.
>
>
> I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
> they're about $10 or so at Wall Mart, Target, even Amazon.
>
>
> You could also try silicone muffin pans, even the larger sized muffin
> pans would work.  Silicone is nonstick and very easy to clean.  If you
> clean it right and take care of it it will last and not take on smells
> of cooked items.
>
>
> Hope this helps some.
>
>
> Lisa
>
>
> On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:
>> Here's my recipe for homemade egg muffins.
>> 1. I take a coffee mug per egg.
>> That keeps the mess down and easy to clean up.
>> We all need to remember rehab 101, you make the mess, you clean it up.
>> SMILES.
>> Make sure you spray a little cooking spray in the mugs first.
>> Then crack your egg into each mug.
>> 2. With a fork, stir up your egg and make sure you poke the egg
>> mixture with the fork so that the egg doesn't explode in the microwave
>> oven.
>> 3. I always cover my egg cups with the microwave cover to also keep
>> the mess down.
>> The best tip I can share with you to make fried eggs in the microwave
>> is to have the microwave on half power for two minutes.
>> Each microwave is slightly different.
>> But for a reference, my Panasonic microwave oven has 1,400 watts of
>> power.
>> So, at half power, that would be 7

Re: [CnD] for Ron, Scrambling Eggs In The Microwave

[Jan via Cookinginthedark]

I use a bowl rather than a mug. I feel that it gives me more room to
maneuver when I'm beating the eggs than a mug does. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] for Ron, Scrambling Eggs In The Microwave

Hi, Ron.


I do scrambled eggs and omelets in the microwave all of the time.


You've actually got a good start because a scrambled egg is just an egg
cracked and beaten with a fork.  So, you would just poke the yoke a few
times as you usually do, then use a quick back and forth motion to whisk the
yoke and white around in the mug until the yoke and white are thoroughly
combined.  Then add a teaspoon or so of water to the mix and give it a
gentle stir. I don't know why, but eggs in the microwave taste better with
water.  Someone told me that a long time ago and I didn't believe it, I was
always a milk person, but for the microwave, it seems to work better than
milk and makes the eggs fluffier..


I have my favorite egg cooker. . . A silicone omelet maker I got at Target
last year.  It's designed to be used either opened or closed, and it does a
great job with just scrambled eggs or omelets.


It's a single piece of silicone that folds in half.  To start you crack eggs
and whisk them as if making scrambled eggs and pour them into the maker when
it's unfolded and laid out flat.  Cook for about a minute or a minute and 20
seconds, depending on the number of eggs and the wattage of your microwave. 
Then remove the maker from the microwave and add your omelet ingredients,
bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
the silicone in half.  There are raised pieces at one end that line up with
wholes in the other side of the maker, so it fits perfectly and isn't hard
to line up.


Pop it back in the microwave and cook for another 45 seconds to a minute.


If you just want to scramble a few eggs, you can just pull the maker out
after a minute or so and stir things gently with a fork, then pop it back in
for thirty seconds or so. This would also be when you could add cheese if
you like scrambled eggs with cheese.


The downside to this omelet maker is that it's small, only three or so eggs
will work well.  The first time I made a three egg omelet I put in a bunch
of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
longer, and it was cooked all right, but there was some egg juice in the
microwave.  The finished omelet was good, though.


I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
they're about $10 or so at Wall Mart, Target, even Amazon.


You could also try silicone muffin pans, even the larger sized muffin 
pans would work.  Silicone is nonstick and very easy to clean.  If you 
clean it right and take care of it it will last and not take on smells 
of cooked items.


Hope this helps some.


Lisa


On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:
> Here's my recipe for homemade egg muffins.
> 1. I take a coffee mug per egg.
> That keeps the mess down and easy to clean up.
> We all need to remember rehab 101, you make the mess, you clean it up. 
> SMILES.
> Make sure you spray a little cooking spray in the mugs first.
> Then crack your egg into each mug.
> 2. With a fork, stir up your egg and make sure you poke the egg 
> mixture with the fork so that the egg doesn't explode in the microwave 
> oven.
> 3. I always cover my egg cups with the microwave cover to also keep 
> the mess down.
> The best tip I can share with you to make fried eggs in the microwave 
> is to have the microwave on half power for two minutes.
> Each microwave is slightly different.
> But for a reference, my Panasonic microwave oven has 1,400 watts of 
> power.
> So, at half power, that would be 700 watts.
> But I might play with that even more, even though I have a perfect 
> power setting for fried eggs only.
> Would love advice on doing eggs sunny side up/over easy to sop up the 
> yoke with my toast and or biscuits.
> And also would love some advice on doing scrambled eggs as well.
> But place your eggs in the microwave oven for two minutes on half power.
> Place what you would want on your sandwich in a toaster oven, if you 
> have one.
> I love my talking toaster oven.
> But I know not everyone can afford this oven.
> I usually have a sausage patty on my sandwich.
> I place the patty in the toaster oven for ten minutes at 350 on the 
> bake feature.
> I also throw in a frozen hash brown in with my sausage patty and let 
> both cook for ten minutes at 350.
> I then build my breakfast sandwich and might throw in a slice of 
> cheese while building the sandwich.
> I take a English muffin out for my bread.
> I build the sandwich and then place it back into the toaster oven and 
> switch from bake to toast and with the hash brown patty still 

[CnD] Milk Or Water

[Jan via Cookinginthedark]

Interesting. I use milk in the microwave too. I think it tastes better than
using water. I tend to use milk in scrambled eggs and water in omelets. I
don't know exactly why.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] for Ron, Scrambling Eggs In The Microwave

Hi, Ron.


I do scrambled eggs and omelets in the microwave all of the time.


You've actually got a good start because a scrambled egg is just an egg
cracked and beaten with a fork.  So, you would just poke the yoke a few
times as you usually do, then use a quick back and forth motion to whisk the
yoke and white around in the mug until the yoke and white are thoroughly
combined.  Then add a teaspoon or so of water to the mix and give it a
gentle stir. I don't know why, but eggs in the microwave taste better with
water.  Someone told me that a long time ago and I didn't believe it, I was
always a milk person, but for the microwave, it seems to work better than
milk and makes the eggs fluffier..


I have my favorite egg cooker. . . A silicone omelet maker I got at Target
last year.  It's designed to be used either opened or closed, and it does a
great job with just scrambled eggs or omelets.


It's a single piece of silicone that folds in half.  To start you crack eggs
and whisk them as if making scrambled eggs and pour them into the maker when
it's unfolded and laid out flat.  Cook for about a minute or a minute and 20
seconds, depending on the number of eggs and the wattage of your microwave. 
Then remove the maker from the microwave and add your omelet ingredients,
bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
the silicone in half.  There are raised pieces at one end that line up with
wholes in the other side of the maker, so it fits perfectly and isn't hard
to line up.


Pop it back in the microwave and cook for another 45 seconds to a minute.


If you just want to scramble a few eggs, you can just pull the maker out
after a minute or so and stir things gently with a fork, then pop it back in
for thirty seconds or so. This would also be when you could add cheese if
you like scrambled eggs with cheese.


The downside to this omelet maker is that it's small, only three or so eggs
will work well.  The first time I made a three egg omelet I put in a bunch
of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
longer, and it was cooked all right, but there was some egg juice in the
microwave.  The finished omelet was good, though.


I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
they're about $10 or so at Wall Mart, Target, even Amazon.


You could also try silicone muffin pans, even the larger sized muffin 
pans would work.  Silicone is nonstick and very easy to clean.  If you 
clean it right and take care of it it will last and not take on smells 
of cooked items.


Hope this helps some.


Lisa


On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:
> Here's my recipe for homemade egg muffins.
> 1. I take a coffee mug per egg.
> That keeps the mess down and easy to clean up.
> We all need to remember rehab 101, you make the mess, you clean it up. 
> SMILES.
> Make sure you spray a little cooking spray in the mugs first.
> Then crack your egg into each mug.
> 2. With a fork, stir up your egg and make sure you poke the egg 
> mixture with the fork so that the egg doesn't explode in the microwave 
> oven.
> 3. I always cover my egg cups with the microwave cover to also keep 
> the mess down.
> The best tip I can share with you to make fried eggs in the microwave 
> is to have the microwave on half power for two minutes.
> Each microwave is slightly different.
> But for a reference, my Panasonic microwave oven has 1,400 watts of 
> power.
> So, at half power, that would be 700 watts.
> But I might play with that even more, even though I have a perfect 
> power setting for fried eggs only.
> Would love advice on doing eggs sunny side up/over easy to sop up the 
> yoke with my toast and or biscuits.
> And also would love some advice on doing scrambled eggs as well.
> But place your eggs in the microwave oven for two minutes on half power.
> Place what you would want on your sandwich in a toaster oven, if you 
> have one.
> I love my talking toaster oven.
> But I know not everyone can afford this oven.
> I usually have a sausage patty on my sandwich.
> I place the patty in the toaster oven for ten minutes at 350 on the 
> bake feature.
> I also throw in a frozen hash brown in with my sausage patty and let 
> both cook for ten minutes at 350.
> I then build my breakfast sandwich and might throw in a slice of 
> cheese while building the sandwich.
> I take a English muffin out for my bread.
> I build the sandwich and then place it back into the toaster oven and 
> switch 

Re: [CnD] Preferred cooking methods

[Jan via Cookinginthedark]

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 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] Preferred cooking methods

[Jan via Cookinginthedark]

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
>
>
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>Cookinginthedark mailing list
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>http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] About the canned cinnamon rolls

[Jan via Cookinginthedark]

good idea. But most of the time I like the plain cinnamon, without apple.
But I might try that sometime. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, July 31, 2020 11:10 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] About the canned cinnamon rolls

 Dice up some dried apple and sprinkle on top of them before baking for a
different taste to them.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, July 31, 2020 8:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] About the canned cinnamon rolls

I would like to say that I like canned cinnamon rolls, but I just don't.
Don't like the rolls, don't like the frosting.  The problem is that my
husband does like them.  He likes to buy and make them.  Fortunately, you
can get little cans of them now, and I can eat maybe just one or two, which
is ok.   

-Original Message-
From: Cookinginthedark  On Behalf Of
Kathy Brandt via Cookinginthedark
Sent: Friday, July 31, 2020 4:46 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] About the canned cinnamon rolls

[Jan via Cookinginthedark]

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] About the canned cinnamon rolls

[Jan via Cookinginthedark]

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] To peel or not to peel

[Jan via Cookinginthedark]

I always peel carrots. Not potatoes, if I'm baking them. I peel potatoes if
I'm mashing them or boiling them. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 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] microwave eggs

[Jan via Cookinginthedark]

That may work for not scorching fingers, but it doesn't prevent spilling if
you move your hand when you're pouring. That's why I pour in the sink,
liquid indicator or not. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Carol Ashland via Cookinginthedark
Sent: Sunday, May 31, 2020 12:36 AM
To: david pearson via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] microwave eggs

Get a liguid censor from Speak To Me. It is a little gadget that you put on
the edge of the cup, and it beeps when the liquid reaches the prongs. No
more scorched fingers. 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On May 30, 2020 5:42 PM, david pearson via
Cookinginthedark  wrote:
>
> Put your finger in the cup where you want the liquid to stop. You will 
> know when you hit that spot.
>
> At 07:00 PM 5/30/2020, you wrote: 
> >Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, 
> >Pamela Fairchild via Cookinginthedark wrote: > I don't know how to 
> >help you learn to pour hot liquids. I hope you can work with a 
> >teacher to help you learn some of these things after the quarantine 
> >is lifted.
> >It sounds like people around you are trying to teach you what they 
> >can. When you have questions about how to do something, you can ask, 
> >and people will tell you what they do, if they can describe it in 
> >words. I am not a coffee drinker so don't pour hot liquids into cups. 
> >> > Pamela Fairchild >  > > 
> >-Original Message- > From:
> >Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: 
> >Saturday, May 30, 2020
> >2:03 PM > To: cookinginthedark@acbradio.org >
> >Cc: Leigh  > Subject: 
> >Re: [CnD] microwave eggs > > yes I am in assisted living because I 
> >need ot be for th etime being right now they are on quarantine cuz of 
> >the virus, and most of al I have never lived in an apartment on my 
> >own > > mainly I know basic cooking but I am neverous when it comes 
> >to poruing hot water etc. But I am leraning that here. I have a 
> >thermous that I use to pour coffee in. > > and as a matter of fact, I 
> >know this is not anactual cooking topic, but i want to be able to 
> >hold the cup with one hand up to the thurmus and pour it into the 
> >thurmus cup..
> >Is there a way to do that for a blind person? I am 40, and I was not 
> >born blind but was blind dew to too much oxygen. god bless but > > > 
> >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark 
> >wrote: >> Leigh, We can probably help you learn more about cooking if 
> >we knew what you had to cook with and if you have storage space in a 
> >refrigerator or a kitchen to work with. It would also be helpful to 
> >know if you are new to blindness, and your age range, and what sorts 
> >of things you want to cook for yourself. Most of us here either like 
> >to collect recipes or do cooking in our own homes. We collect recipes 
> >that interest us whether we can cook them now or at a later date. If 
> >you are a beginner cook with truly no experience, you need a teacher 
> >to come teach you basic safety techniques and get you started. >> >> 
> >Pamela Fairchild >>  >> >> -Original 
> >Message- >> From:
> >Cookinginthedark On Behalf Of Leigh via Cookinginthedark >> Sent: 
> >Saturday, May 30, 2020
> >12:36 PM >> To: cookinginthedark@acbradio.org >>
> >Cc: Leigh  >> Subject: 
> >Re: [CnD] microwave eggs >> >>    Hi there Pamela. >> >> I am 
> >interested in cooking.
> >however, I am in a place where they cook meals. 
> >Can someoneemail me off list, I would like to talk about the methods 
> >of cooking for a blind person. >> >> send me email >> >> 
> >dreamsparkl...@aol.com >> >> kindest regards, >> >> >> Leigh >> >> On 
> >5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark
> >wrote: >>> As those of you know who purchase new microwave ovens, no 
> >model works >>> exactly like any other. You have to tweak your loved 
> >recipes to fit >>> each new oven. >>> >>> I tried something new and 
> >it worked perfectly. >>> >>> I have a set of four silicone cups 
> >designed to make mug cakes, which >>> are ok, but … >>> >>> These 
> >silicone mugs have just become my new  best friends. I dug them >>> 
> >out of the cupboard to make perpetual muffins for breakfast. As my 
>  one muffin was cooking, lightning struck in the form of an idea. 
> >Why >>> not poach an egg in this other cup? >>> >>> I cracked my egg 
> >into the cup, no oiling of cup was necessary. >>> >>> I pricked the 
> >yolk with a fork, not so much that it deformed and >>> scrambled, but 
> >enough to release the pressure inside while cooking. >>> >>> I put a 
> >soup spoon full of water on top, and waited for the muffin to >>> 
> >stop cooking. >>> >>> I removed the muffin cup from the microwave, 
> >replaced it with the egg >>> cup, covered it with a folded paper 
> >towel, set it to defrost and >>> pressed 1, this is the shortest 
> 

Re: [CnD] Salt makes meat tougher?

[Jan via Cookinginthedark]

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).
>
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-- 

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Re: [CnD] Easy to use pour over coffee device

[Jan via Cookinginthedark]

I wouldn't be comfortable trying it, but that's my preference. I've tried
French press coffee at a friend's house, about 20 years ago. I wasn't too
impressed with it. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cristóbal Muñoz via Cookinginthedark
Sent: Saturday, May 30, 2020 5:30 PM
To: cookinginthedark@acbradio.org
Cc: Cristóbal Muñoz
Subject: [CnD] Easy to use pour over coffee device

Hello list,

So, I’ve got a drip machine, AeroPress and French press, but have been
wanting to give the pour over method a try. Since it involves precise
pouring over grounds and since I don’t feel like burning my fingers with
spilt hot water, I was wondering if anyone’s currently making their coffee
this way and if they recommend any particular device that may be more
accessible over another? It seems like the V60 is more dependent on the
precision and flow of the stream. Don’t know if the Chemex or Kalita or
Melitta may be more forgiving in this regard. I’ve also heard of the Stagg
pour over brewing set.

Anyway, any input would be appreciated.

Thanks,

 

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[CnD] Pouring Coffee

[Jan via Cookinginthedark]

Pour the coffee in the sink. that way, if it spills between the thermos and
the sink, it won't go all over the place. I like single cup coffee makers
because I don't have to worry about pouring and I always have a fresh cup.
And, as I've said before, I don't like the keurig coffee.I don't think
measuring coffee is that hard and I measure ground coffee in the sink as
well. I know, I'm beating a dead horse, but that's my story and I'm sticking
to it. (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Leigh via Cookinginthedark
Sent: Saturday, May 30, 2020 2:03 PM
To: cookinginthedark@acbradio.org
Cc: Leigh
Subject: Re: [CnD] microwave eggs

yes I am in assisted living because I need ot be for th etime being right
now they are on quarantine cuz of the virus, and most of al I have never
lived in an apartment on my own

mainly I know basic cooking but I am neverous when it comes to poruing hot
water etc. But I am leraning that here. I have a thermous that I use to pour
coffee in.

and as a matter of fact, I know this is not anactual cooking topic, but i
want to be able to hold the cup with one hand up to the thurmus and pour it
into the thurmus cup.. Is there a way to do that for a blind person? I am
40, and I was not born blind but was blind dew to too much oxygen. god bless
but


Leigh

On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark wrote:
> Leigh, We can probably help you learn more about cooking if we knew what
you had to cook with and if you have storage space in a refrigerator or a
kitchen to work with. It would also be helpful to know if you are new to
blindness, and your age range, and what sorts of things you want to cook for
yourself. Most of us here either like to collect recipes or do cooking in
our own homes. We collect recipes that interest us whether we can cook them
now or at a later date. If you are a beginner cook with truly no experience,
you need a teacher to come teach you basic safety techniques and get you
started.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark
> Sent: Saturday, May 30, 2020 12:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Leigh 
> Subject: Re: [CnD] microwave eggs
>
>   Hi there Pamela.
>
> I am interested in cooking. however, I am in a place where they cook
meals. Can someoneemail me off list, I would like to talk about the methods
of cooking for a blind person.
>
> send me email
>
> dreamsparkl...@aol.com
>
> kindest regards,
>
>
> Leigh
>
> On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote:
>> As those of you know who purchase new microwave ovens, no model works 
>> exactly like any other. You have to tweak your loved recipes to fit 
>> each new oven.
>>
>> I tried something new and it worked perfectly.
>>
>> I have a set of four silicone cups designed to make mug cakes, which 
>> are ok, but …
>>
>> These silicone mugs have just become my new best friends. I dug them 
>> out of the cupboard to make perpetual muffins for breakfast. As my 
>> one muffin was cooking, lightning struck in the form of an idea. Why 
>> not poach an egg in this other cup?
>>
>> I cracked my egg into the cup, no oiling of cup was necessary.
>>
>> I pricked the yolk with a fork, not so much that it deformed and 
>> scrambled, but enough to release the pressure inside while cooking.
>>
>> I put a soup spoon full of water on top, and waited for the muffin to 
>> stop cooking.
>>
>> I removed the muffin cup from the microwave, replaced it with the egg 
>> cup, covered it with a folded paper towel, set it to defrost and 
>> pressed 1, this is the shortest defrost setting on the Panasonic, then
pressed start.
>>
>> When it finished, the egg was cooked perfectly. I dumped it with what 
>> was left of its water, into a bowl with a small pat of butter on the 
>> bottom, added an appropriate amount of salt and pepper, and enjoyed 
>> the egg with my muffin, which being sort of large, I cooked for 2 
>> presses of the 30 second cook time setting. I just pressed that 
>> button twice then pressed the start button. By the time the egg was 
>> cooked the muffin was cool enough to cut and add butter to, although I
didn’t add the butter this time but ate it plain.
>> Perpetual muffins are good enough to eat without anything else. I 
>> adapt my recipe from an old book, “The Art of Microwave Cooking” by
Thelma Pressman.
>> The cooking times need adapting because they are for 800 watt 
>> microwave ovens. But in this recipe I adapt almost everything, 
>> depending on what I have in the house. The good part is that the 
>> recipe is very forgiving, and lasts as long as you need it to in the 
>> refrigerator so you can cook a few each day instead of all at once, and
they work well cooked in the microwave.
>> They are bran muffins, using only ready-to-eat bran cereals off the 
>> shelf, such as bran-flakes or All-bran. The downside is 

Re: [CnD] Pork Chops

[Jan via Cookinginthedark]

Yes. the ranch salad dressing, which has sour cream or buttermilk in it. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 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
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
>--
>Cindy Simpson
>___
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>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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Re: [CnD] Pork Chops

[Jan via Cookinginthedark]

I agree with Cindy's way of cooking chops. However, I wouldn't use a cookie
sheet. I'd use a baking pan with sides. It may take a bit longer to cook.
but I haven't noticed that it does and I think a pan with sides is safer for
meat. Also, I don't preheat the oven. I just give things a bit more time at
the other end. I was taught to preheat. But I find this easier for me. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cindy Simpson via Cookinginthedark
Sent: Thursday, May 28, 2020 6:32 PM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
Subject: Re: [CnD] Pork Chops

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


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

[Jan via Cookinginthedark]

Pamela, how did your experiment work? When I make scrambled eggs in the
microwave, I always add a little milk, about a tablespoon and about that
amount of butter before I cook them. I got that idea from a friend. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 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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Re: [CnD] Lining baking pans with foil

[Jan via Cookinginthedark]

The bags are good, especially for large roasts. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Tuesday, March 10, 2020 1:04 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan; cookinginthedark@acbradio.org
Subject: Re: [CnD] Lining baking pans with foil

My messages aren't going on my desk top. They used to. Anyway, Has anyone
used the baking bags. You just shove everything in the bag and bake it. I
put the bag on a cookie sheet to make it more stable, but clean up is a snap
and, for me, it's worth buying them. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Tuesday, March 10, 2020 2:03 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Lining baking pans with foil

I always use foil when baking anything, and most of the time a double layer
of it. That way, the only cleanup that could ever happen is if the meat
releases so much grease that even through two layers of foil it leaves a few
greasy spots in the bottom of the pan. That is nothing compared to cleanup
when baking without foil.

-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S via Cookinginthedark
Sent: Monday, March 9, 2020 11:16 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I love the path of least resistance. (smile) Less clean up when you use the
foil.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, March 9, 2020 7:09 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

For the most part, I use regular baking pans when cooking meat in the oven.
If I'm just making a piece of meat with coating, I sometimes use an old pan
that came with my previous toaster oven. I am starting to line pans with
foil before placing meat into them for cooking.

Pauline


On 3/9/20, Jan via Cookinginthedark  wrote:
> I use pans with sides when doing meat. But I always use foil 
> underneath the meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Helen Whitehead via Cookinginthedark
> Sent: Monday, March 09, 2020 9:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I use cookie sheets all the time for cooking my meat. I just put foil 
> down, then on top of that, I put parchment paper, then you don't have 
> to spray it.
> I've also used cream of mushroom soup to coat meat with, and 
> mayonnaise too, but using  the mayonnaise, I then bread the meat. At 
> least with the sour cream, the breasts wouldn't be dry.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Cindy Simpson via Cookinginthedark
> Sent: Monday, March 9, 2020 3:55 AM
> To: cookinginthedark@acbradio.org
> Cc: Cindy Simpson 
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I'm really interested in cooking this, but can you accomplish the same 
> thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you 
> run the risk of juices going everywhere? I bake chicken on my cookie 
> sheet all the time, but never with sour cream on it. Would anything 
> bad happen if I did this same recipe on a cookie sheet?
> Thank you
> Cindy
>
>
> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < 
> cookinginthedark@acbradio.org> wrote:
>
>> Baked Sour Cream Parmesan Chicken
>>
>> 1 pound skinless, boneless chicken breast halves
>> 6 ounces sour cream
>> 1/4 cup shredded Parmesan cheese
>> 1 clove garlic, pressed
>> 1/2 teaspoon paprika
>> 1/2 teaspoon salt
>> 1/4 teaspoon black pepper
>> 1/4 cup dry Italian breadcrumbs
>> Preheat oven to 350 degrees F.
>>
>> Wipe the chicken dry and place the chicken in a single layer in a 
>> greased 9x13-inch baking dish.
>>
>> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
>> pepper until smooth. Spread the mixture evenly over the chicken.
>>
>> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
>> the crumbs lightly with olive oil or nonstick cooking spray.
>>
>> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
>> and
> the
>> breadcrumbs are golden brown.
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>
>
> --
> 

Re: [CnD] Baked Parmesan Sour Cream Chicken

[Jan via Cookinginthedark]

I have a roasting pan. It's over forty years old. I liked it when I used it.
I used it when I was married. But I don't bake or roast large amounts of
meat any more. Usually enough for one or two meals.  so the roasting pan is
way too big. And too heavy to lift now that I'm older.
 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Tuesday, March 10, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

Doesn't anybody use roasting pans made for the purpose of roasting meat.
Mine is 20 years old and I love it. It has handles on each side for grabbing
and the lid has a small vent that you can slide open or closed. Mine is big
enough for a whole chicken and veggies around it. The sides are about 3 or 4
inches high.
Jeanne D.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jan via Cookinginthedark
Sent: Monday, March 9, 2020 9:52 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

that would work, but a lot of cleanup that way. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Monday, March 09, 2020 5:24 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

This makes sense.
What about using a broiler pan?
This way the juice goes in the holes and goes in the bottom pan.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Monday, March 9, 2020 2:53 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I agree; personally, I would rather be safe than sorry and would use a
deeper pan.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, March 9, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

Just my own preference: I would not bake any meat on a cookie sheet, and it
has nothing to do with whether sour cream is one of the ingredients. I would
run a risk of meat juices messing up the oven when I am taking that cookie
sheet out, all it would take is a slightest tilt.

-Original Message-
From: Cookinginthedark  On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a 
> greased 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
> pepper until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
> the crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
> and the breadcrumbs are golden brown.
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Cindy Simpson
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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Jan via Cookinginthedark]

that would work, but a lot of cleanup that way. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Monday, March 09, 2020 5:24 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

This makes sense.
What about using a broiler pan?
This way the juice goes in the holes and goes in the bottom pan.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Monday, March 9, 2020 2:53 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I agree; personally, I would rather be safe than sorry and would use a
deeper pan.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, March 9, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

Just my own preference: I would not bake any meat on a cookie sheet, and it
has nothing to do with whether sour cream is one of the ingredients. I would
run a risk of meat juices messing up the oven when I am taking that cookie
sheet out, all it would take is a slightest tilt.

-Original Message-
From: Cookinginthedark  On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a 
> greased 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
> pepper until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
> the crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
> and the breadcrumbs are golden brown.
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Cindy Simpson
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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Jan via Cookinginthedark]

I use pans with sides when doing meat. But I always use foil underneath the
meat. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Monday, March 09, 2020 9:39 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I use cookie sheets all the time for cooking my meat. I just put foil down,
then on top of that, I put parchment paper, then you don't have to spray it.
I've also used cream of mushroom soup to coat meat with, and mayonnaise too,
but using  the mayonnaise, I then bread the meat. At least with the sour
cream, the breasts wouldn't be dry.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a greased
> 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper
> until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the
> crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done and
the
> breadcrumbs are golden brown.
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


-- 
Cindy Simpson
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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Jan via Cookinginthedark]

I wouldn't use a cookie sheet. But that's just my preference. 
But you can try it and let us know how it comes out. It shouldn't be too
juicy, since there isno tomato in it.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cindy Simpson via Cookinginthedark
Sent: Monday, March 09, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a 
> greased 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
> pepper until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
> the crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
> and the breadcrumbs are golden brown.
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Cindy Simpson
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[CnD] Baked Parmesan Sour Cream Chicken

[Jan via Cookinginthedark]

Baked Sour Cream Parmesan Chicken

1 pound skinless, boneless chicken breast halves
6 ounces sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic, pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry Italian breadcrumbs
Preheat oven to 350 degrees F.

Wipe the chicken dry and place the chicken in a single layer in a greased
9x13-inch baking dish.

Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper
until smooth. Spread the mixture evenly over the chicken.

Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the
crumbs lightly with olive oil or nonstick cooking spray.

Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the
breadcrumbs are golden brown.


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Re: [CnD] Interesting Facts About Milk

[Jan via Cookinginthedark]

Interesting about the lactaid milk. My grandmother used to freeze milk in
the 1980's. But I'd never heard of doing it, until I got the e-mail this
morning. I thought you'd be interested in it. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Monday, March 02, 2020 9:34 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Interesting Facts About Milk

I saved this, Jan, it could be useful. I have found that if I purchase
lactate milk, the shelf life is longer than other milk and I can use it
before its purchase by or use by dates get here. Its dates are a month or
six weeks out there. It tastes like any other milk but has a sort of creamy
texture to it that is a little different from other milk on the shelves. I
find that Almond Milk also has use by dates that are further out than cow's
milk.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jan via Cookinginthedark
Sent: Monday, March 2, 2020 6:21 PM
To: cd 
Cc: Jan 
Subject: [CnD] Interesting Facts About Milk


Can You Freeze Milk?
Good news! According to the Dairy Council of California, it's perfectly fine
to freeze milk for later use. You just have to make sure you do so before
the expiration or "best by" date. If you find yourself always pouring
out-of-date milk down the drain, this simple solution can save you money and
reduce food waste.

How to Freeze Milk
You can actually freeze milk in its original container, so long as that
container is plastic. If your milk comes in a glass or cardboard container,
transfer it into a freezer-safe plastic container before you freeze. Milk
will expand when frozen, causing glass or cardboard to break - and you don't
want that mess in your freezer.

Because milk will expand, it's important that you don't place a completely
full jug of milk straight into the freezer. Leave one to two inches of
headspace in each container, whether you're freezing the entire jug or
you're separating it out into individual containers. Then simply reseal the
lid, shake vigorously, and place in the freezer.

Write the date on the milk with a marker. Milk will save in the freezer for
up to three months, although it's best to use it sooner rather than later,
as it can absorb odors from food stored nearby.

How to Thaw Milk
For safe consumption, milk will need to be thawed either in the refrigerator
or in cold water. Do not thaw milk at room temperature, because this can
risk the quality of the milk if it gets too warm.

To safely thaw milk, place it in the refrigerator to slowly thaw. To speed
things up, you can also fill a sink or a large bowl with cold water and
place the entire container in the water. Replace the water as it warms up.

You may notice the texture of the milk after it's thawed is a bit grainy.
This is because the fat separates. But fear not! A vigorous shake will help
return the milk to its original texture. Thawed milk should be consumed
within three to four days.

How Milk Changes After Freezing
Although thawed milk will retain its nutrients, you may notice a difference
in its appearance. The fat may separate, causing the texture to be slightly
grainy, which is why shaking it prior to use is necessary.

You may also use an immersion blender to mix the fats back into the milk.
Because of their lower fat content, skim milk and low-fat milk freeze best.

Another change you might notice in your milk is the flavor, and not because
the milk has gone bad. Storing milk in the freezer (even with a sturdy
plastic container) can cause it to absorb odors from particularly pungent
foods (looking at you, seafood). This is why you should try to use your
frozen milk sooner rather than later, and avoid storing it next to foods
with strong odors.

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[CnD] Interesting Facts About Milk

[Jan via Cookinginthedark]

Can You Freeze Milk?
Good news! According to the Dairy Council of California, it's perfectly fine
to freeze milk for later use. You just have to make sure you do so before
the expiration or "best by" date. If you find yourself always pouring
out-of-date milk down the drain, this simple solution can save you money and
reduce food waste.

How to Freeze Milk
You can actually freeze milk in its original container, so long as that
container is plastic. If your milk comes in a glass or cardboard container,
transfer it into a freezer-safe plastic container before you freeze. Milk
will expand when frozen, causing glass or cardboard to break - and you don't
want that mess in your freezer.

Because milk will expand, it's important that you don't place a completely
full jug of milk straight into the freezer. Leave one to two inches of
headspace in each container, whether you're freezing the entire jug or
you're separating it out into individual containers. Then simply reseal the
lid, shake vigorously, and place in the freezer.

Write the date on the milk with a marker. Milk will save in the freezer for
up to three months, although it's best to use it sooner rather than later,
as it can absorb odors from food stored nearby.

How to Thaw Milk
For safe consumption, milk will need to be thawed either in the refrigerator
or in cold water. Do not thaw milk at room temperature, because this can
risk the quality of the milk if it gets too warm.

To safely thaw milk, place it in the refrigerator to slowly thaw. To speed
things up, you can also fill a sink or a large bowl with cold water and
place the entire container in the water. Replace the water as it warms up.

You may notice the texture of the milk after it's thawed is a bit grainy.
This is because the fat separates. But fear not! A vigorous shake will help
return the milk to its original texture. Thawed milk should be consumed
within three to four days.

How Milk Changes After Freezing
Although thawed milk will retain its nutrients, you may notice a difference
in its appearance. The fat may separate, causing the texture to be slightly
grainy, which is why shaking it prior to use is necessary.

You may also use an immersion blender to mix the fats back into the milk.
Because of their lower fat content, skim milk and low-fat milk freeze best.

Another change you might notice in your milk is the flavor, and not because
the milk has gone bad. Storing milk in the freezer (even with a sturdy
plastic container) can cause it to absorb odors from particularly pungent
foods (looking at you, seafood). This is why you should try to use your
frozen milk sooner rather than later, and avoid storing it next to foods
with strong odors.

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Re: [CnD] Lock-in Lid pan

[Jan via Cookinginthedark]

I got mine from either maxi aids or independent living aids. I've had it
since about 2009. I like it a lot. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 10:40 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Lock-in Lid pan

Hello, everyone!!

 

I did a search on Blind Mice Megamall and there is no lock-in lid pot

Available.  I have one of those you described, Linda,

Since 1993, so it is old and a little battered.

It is a 3 quart pan.

 

Things come and go on the megamall, and gets

Discontinued.  Anytime there is a special sale

Of things about to be discontinued, I get messages from

Dale about that.  You have to be a member of

Blind Mice Megamall to get these regular email

Notices.

 

Marie

 

 

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[CnD] High Marks

[Jan via Cookinginthedark]

As far as I know, the name of the product is high marks. I had some, but I
didn't use it for a long time and it dried up and I had to throw away almost
a full tube. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 10:04 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Maybe it is something else

Hello, All.

 

I am just thinking, I may have gotten the name of that

Stuff wrong.  I remember it came in a tube and you can use that semi solid

Material to mark appliances and things where braille labels would be

Too big or not stick too well, and that stuff would

Stay on for ages.  My late sighted friend Howard marked his

Microwave for me so I could use it without asking him all the time.

When that microwave went out, he got another one, but by then, I did not

Live in the same building anymore and there was no need to share that

Microwave.

 

It's different when someone can see.  They don't need it unless their sight

Is dimming.

 

Whatever that stuff is called, if someone remembers,

I thought it was Hi Marks.  Sure wish I had some of that just in case.

 

Marie

 

 

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Re: [CnD] Microwave oven

[Jan via Cookinginthedark]

Mine lasted about eight years. I miss it. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Wednesday, February 19, 2020 7:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Microwave oven

I know several people whose TEMO microwave ovens lasted much longer than
that.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Wednesday, February 19, 2020 6:15 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Microwave oven

Oops; should have changed the subject line before this.

Well, for my use at the time, I was quite happy with the

Teamo.  Perhaps it was not built to last longer than two years.

 

Marie

 

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Re: [CnD] NewWave oven

[Jan via Cookinginthedark]

I have a friend who has a new wave oven. I'm not sure what kind she has. I
know she had to have someone mark it for her. I'll ask her when I talk to
her. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Ron Kolesar via Cookinginthedark
Sent: Tuesday, February 18, 2020 5:22 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] NewWave oven

The one that is the most blind friendly is the pro plus.
That was the one I had up until I heard about the talking toaster oven.
I've tried to get Nuwave to adapt their Nuwave bravo XL oven.
It has some awesome features, but it isn't blind friendly.
Hope this info helps to answer your questions.
Ron KR3DOG

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 16:53
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Nuwave oven

How accessible is the Nuwave oven?

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, February 18, 2020 6:25 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Baked fries

I like those too. Except for deep frying, the best way for me has been to
mix them with some melted butter and salt, and cook them in the air fryer,
on the rack, with foil underneath to keep cleanup to a minimum. My air fryer
is the Nuwave oven which heats from above and has a convection fan as part
of the heating unit. There are no heating elements underneath the food. I
don't turn them. They get crispy if you don't overcrowd them. If I want more
I just cook a second batch. I set the time for 10 minutes and let my nose be
my guide during the last few minutes of cooking so they don't burn. I put
them on the cold rack and only deal with the heat when taking them out. I do
frozen onion rings the same way.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:46 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Baked fries

I like thinner fries, like the shoestring type. And I like them crispy.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Barnes via Cookinginthedark
Sent: Monday, February 17, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Baked fries

I use olive oil with a little salt, but I love my husband's best.  He gets
Nathan's Jumbo crinklecut French fries.  He tends to sort of steam them, but
they're oh so good!!!  I eat his when I can but if I don't want to fry them,
I use olive oil and seasoned salt or something.  We don't use much salt
anymore, but I do want a little on my fries.

Deb B.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 6:10 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Baked fries

My version of baked fries require no tossing.

Just spray the foil-lined pan and the layered potatoes with cooking

Spray.  No tossing required.  Why use so much butter?

How about using vegetable oil; olive oil has a lower flash

Point than vegetable cooking spray and is not

Recommended for frying.



Marie



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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
Communications Station And Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 

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Re: [CnD] Baked French fries

[Jan via Cookinginthedark]

And she does this with frozen ones or potatoes she cuts herself. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Immigrant via Cookinginthedark
Sent: Monday, February 17, 2020 3:29 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Baked French fries

I always grease foil before baking anything. And in case of French fries, I 
toss them with melted butter before I bake them.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 9:48 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] New to the list and cooking tips

Another thought about oven French fries:
You don't have to flip them over if you spray the single layer of Cut potatoes 
with cooking spray before baking.  You line the Bottom of the pan with aluminum 
foil and spray that, too, so that the 2 layers of Cooking spray makes it 
possible to oven-fry them without turning them over.

You can also use frozen pre-cut French fries, and do the same thing.

I didn't think of it yesterday.  I've been cooking for myself for nearly forty 
years.

And, I highly recommend listening to the Cooking in the Dark podcasts.
You can find them two ways: Through the Blind Mice Megamall website or on 
Libsyn.
Download any of those podcasts you want, and put them on a flash drive For 
future reference.  These are for anyone, no matter how much experience You 
have.  Dale always includes little tips in these shows, And I have picked up 
some tricks from him.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 5:22 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] New to the list and cooking tips

Neat idea!  I've been cooking for over 20 years and never thought of that 


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-Original Message-
From: Cookinginthedark  On Behalf Of 
Lynda via Cookinginthedark
Sent: Sunday, February 16, 2020 12:57 PM
To: cookinginthedark@acbradio.org
Cc: Lynda 
Subject: Re: [CnD] New to the list and cooking tips

A thought about fries, you could have two cookie sheets the same size. When it 
is time to turn the fries, take them out of the oven place the second sheet 
over the pan of fries use pot holdersand turn the pans over put the new pan 
back in the oven and finish cooking.

Just a thought.


Lynda and Missy

On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark wrote:
> Hi my name is Brennen Kinch and I am new to the list and I am totally 
> blind I have just moved into my own place in November and i am wanting 
> to start trying to do some cooking on my own I have a Black & Decker 
> talking toaster oven and an Amazon smart oven that I just purchased 
> recently to cook with but I was wondering if anybody had any cooking 
> tips for me as a pretty much a beginner at cooking I know the basics 
> on how to cook like use oven mitts and being able to pull the tray out 
> and things like that the things I’m struggling with our how to flip 
> food and how to know when to flip food and went to not flip food Also 
> I’m trying to figure out how you can tell the internal temperature of 
> foods without being able to see it and things like that I know there’s 
> a thermometer that you can get and I have one but I’m just wondering 
> like how accurate are those if it says that it’s 140° or 145° in the 
> middle and that’s how much it supposed to be can I trust the cooking 
> thermometer to know that that it’s giving me the right temperature 
> Also how do you guys flip french fries because when I’ve had people 
> read to me the cooking instructions on a bag of fries that I have but 
> I don’t understand how you’re supposed to flip multiple things at once 
> like fries and things like that If anyone can give me some help with 
> any of these questions that would be fantastic thank you
>
> Sent from my iPhone
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Re: [CnD] Delicious Pork Chops

[Jan via Cookinginthedark]

Margo, I've made this recipe. Immigrant gave it to me years ago. It's very
good and easy.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Margo Downey via Cookinginthedark
Sent: Sunday, February 16, 2020 11:27 PM
To: cookinginthedark@acbradio.org
Cc: Margo Downey
Subject: Re: [CnD] Delicious Pork Chops

I've been looking for a new pork chop recipe and I think I'll try this one.
I have used mayonnaise when making roast beef in the crockpot, so, why not
pork chops.

Margo and guide Dog Isis

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, February 16, 2020 10:09 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Delicious Pork Chops

Delicious Pork Chops
4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs
Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a
greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till
tender.

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Re: [CnD] cooking tips / try a crock pot

[Jan via Cookinginthedark]

Pauline, you're correct. It's better to stand a bit to the side when you open 
the oven door. I've been doing it for so long, I take it for granted. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Pauline Smith via Cookinginthedark
Sent: Sunday, February 16, 2020 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] cooking tips / try a crock pot

Good evening.

I use oven, toaster oven, and crockpot. I use the first 2 appliances the most. 
As Jan said, the oven and toaster oven can be used safely as long as you use 
elbow-length oven mitts. Other tips include using both hands to take pans out 
of the oven and opening the door copleting when removing them. You will have to 
stand on the side instead of right in front of the oven when you do this.

Pauline

On Sun, Feb 16, 2020, 9:56 PM Jan via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> The regular oven is perfectly safe, just as long as you use oven 
> mitts. I use it and a toaster oven, depending on what I'm cooking.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Sunday, February 16, 2020 1:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch
> Subject: Re: [CnD] cooking tips / try a crock pot
>
> Yeah I have an Amazon smart oven which is like a little bit bigger 
> than a microwave and then I have a magic chef talking toaster oven and 
> I’d rather use those over the regular oven because I feel like they’re 
> safer I’ve only used the crockpot once and I feel like I didn’t have 
> very good luck with it it kept sounded like it was sizzling so i kept 
> adding water to it and I added so much water that when I was cooking 
> so it just eventually rose to the top of the crockpot LOL so it was a 
> struggle to say the least
>
> Sent from my iPhone
>
> > On Feb 16, 2020, at 1:43 PM, Richard Kuzma via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > You might want to pick up a crock pot.
> >
> > They are very accessible once you know the knob settings.
> >
> > I have two different sizes ones that I use all the time.
> >
> > One is smaller, like two and a half quarts and one is like about six
> quarts.
> >
> > Had them for years and have served me well.
> >
> > Hope that helps.
> >
> > I also have a Hamilton beach toaster oven that I just love.
> >
> > It is called easy reach because it is designed ike an old school 
> > roll top desk where the door lifts up over it.
> >
> > I use it more than my large regular oven.
> >
> > Hope this helps out.
> >
> > Rich
> >
> >
> >
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] cooking tips / try a crock pot

[Jan via Cookinginthedark]

I agree I wouldn't leave food unattended either and a crockpot is more for 
stews. I don't like pork chops in the crockpot as much as in the oven either.. 
and, incidentally, Immigrant has some good recipes using the oven. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Immigrant via Cookinginthedark
Sent: Sunday, February 16, 2020 5:18 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] cooking tips / try a crock pot

If I can help it, I will never leave home while food is cooking, I don't care 
what appliance is used for the cooking. I don't want to leave cooking 
unattended. I don't need to tend to the food constantly, I realize that, but I 
do make it a point to be home when I am cooking.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 5:10 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] cooking tips / try a crock pot

The slow cooker never catches on fire, that I have ever heard.  On low, it is 
around 300 degrees or so, but it cooks gently on low.
I have often left a slow cooker cooking while I went out for a few hours and 
came back with a meal all ready, and I did not have to do anything else to the 
dish when I got home.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Sunday, February 16, 2020 1:22 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] cooking tips / try a crock pot

Hi back at you Brennen, from Ron Kolesar.
It sounds like we both like the same kinds of meats.
I only would add to ask if anyone could help us to cook beef liver Rabbit and 
squirrel meats, a good steak and fixing a roast with carrots and little 
potatoes  as well while using the Talking toaster oven.
I love the French bread pizzas in the talking toaster oven.
I also love doing hot dogs and the thick pork chops from Sam's club and or the 
32 ounce burgers and or the chicken thighs.
I think you're going to enjoy this list.
I've learned quite a bit of tips and tricks since subscribing to this list 
myself.
I too like yourself am totally blind from R.P.
So enjoy the list.
Ron Ham Radio Station and emergency communications station KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 14:19
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] cooking tips / try a crock pot

OK that’s good to know I think that is definitely more for like cooking stews 
and soups and things like that and more of the things that I like to cook our 
steaks and pork chops and ribs and chicken and things like that the crock pot 
chicken is pretty good but I’ve had pork chops in the crockpot and I’ve 
discovered that they’re really not that good Sam thinking of more tips that 
will help with the toaster oven or A regular convection type oven And don’t get 
me wrong I’m not turning down your guises tips at all and in fact I appreciate 
them very much and I might do the crockpot for some things I’m not saying that 
I won’t necessarily I guess just the whole idea of slow cooking things kind of 
worries me a little bit just because I would worry about it catching on fire or 
something while I was gone even though I know that that doesn’t usually happen 
to anybody that’s just something that I worry about

Sent from my iPhone

> On Feb 16, 2020, at 2:13 PM, Marie Rudys via Cookinginthedark 
>  wrote:
>
> Slow cookers is one thing you don't have to add water to a dish 
> unless it calls for it, because when you cook meat in it, fat cook out 
> of it and adds more liquid to it on its own.
> It is not such a good idea to overflow a slow cooker or crockpot.
> And the lid has to be kept on so the liquid won't boil away From a 
> dish that should be cooked for some time.
> Never fill one more than two-thirds full.  If you don't care for this 
> type of cooking, you don't have to.  But, I am just saying, for some 
> things I like it because you don't have to watch it closely, and soups 
> and stews are my favorite things to cook in it, and of course, corned 
> beef, which I have once a year.
>
> Marie
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Sunday, February 16, 2020 10:52 AM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch
> Subject: Re: [CnD] cooking tips / try a crock pot
>
> Yeah I have an Amazon smart oven which is like a little bit bigger 
> than a microwave and then I have a magic chef talking toaster oven and 
> I’d rather use those over the regular oven because I feel like they’re 
> safer I’ve only used the crockpot once and I feel like I didn’t have 
> very good luck with it it kept sounded like it was sizzling so i kept 
> adding 

Re: [CnD] cooking tips / try a crock pot

[Jan via Cookinginthedark]

The regular oven is perfectly safe, just as long as you use oven mitts. I use 
it and a toaster oven, depending on what I'm cooking. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] cooking tips / try a crock pot

Yeah I have an Amazon smart oven which is like a little bit bigger than a 
microwave and then I have a magic chef talking toaster oven and I’d rather use 
those over the regular oven because I feel like they’re safer I’ve only used 
the crockpot once and I feel like I didn’t have very good luck with it it kept 
sounded like it was sizzling so i kept adding water to it and I added so much 
water that when I was cooking so it just eventually rose to the top of the 
crockpot LOL so it was a struggle to say the least

Sent from my iPhone

> On Feb 16, 2020, at 1:43 PM, Richard Kuzma via Cookinginthedark 
>  wrote:
> 
> You might want to pick up a crock pot.
> 
> They are very accessible once you know the knob settings.
> 
> I have two different sizes ones that I use all the time.
> 
> One is smaller, like two and a half quarts and one is like about six quarts.
> 
> Had them for years and have served me well.
> 
> Hope that helps.
> 
> I also have a Hamilton beach toaster oven that I just love.
> 
> It is called easy reach because it is designed ike an old school roll 
> top desk where the door lifts up over it.
> 
> I use it more than my large regular oven.
> 
> Hope this helps out.
> 
> Rich
> 
> 
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] baked Steak Louise

[Jan via Cookinginthedark]

baked steak Louise ingredients
 
3 pounds sirloin steak
1/4 teaspoon garlic powder
1/2 teaspoon powdered oregano
1/4 teaspoon sweet basil
 
baking directions
1.  spread both sides of the steak with a mixture of the garlic powder,
oregano and sweet basil, using half on each side.  
2.  bake at 325 until done about  40-45 minutes for medium rare.  
 

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Re: [CnD] New to the list and cooking tips

[Jan via Cookinginthedark]

Welcome to the list, and, as I said to you last night on another site,
congratulations on getting your own place. I've been on my own for almost
forty years. I use the oven a lot when I cook. and I hardly ever flip things
over, even fries and things and they come out fine. I have a steak recipe
that I've tried. The recipe says to turn it over, but I don't and it comes
out fine. I'll send the recipe in my next post. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 11:59 AM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] New to the list and cooking tips

Hi my name is Brennen Kinch and I am new to the list and I am totally blind
I have just moved into my own place in November and i am wanting to start
trying to do some cooking on my own I have a Black & Decker talking toaster
oven and an Amazon smart oven that I just purchased recently to cook with
but I was wondering if anybody had any cooking tips for me as a pretty much
a beginner at cooking I know the basics on how to cook like use oven mitts
and being able to pull the tray out and things like that the things I’m
struggling with our how to flip food and how to know when to flip food and
went to not flip food Also I’m trying to figure out how you can tell the
internal temperature of foods without being able to see it and things like
that I know there’s a thermometer that you can get and I have one but I’m
just wondering like how accurate are those if it says that it’s 140° or 145°
in the middle and that’s how much it supposed to be can I trust the cooking
thermometer to know that that it’s giving me the right temperature Also how
do you guys flip french fries because when I’ve had people read to me the
cooking instructions on a bag of fries that I have but I don’t understand
how you’re supposed to flip multiple things at once like fries and things
like that If anyone can give me some help with any of these questions that
would be fantastic thank you

Sent from my iPhone
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Re: [CnD] goulash question

[Jan via Cookinginthedark]

That's true, but if he's not an experienced cook he'd  need to know what
sauce could be substituted and it would have to be the same number of ounces
or similar measurement 
 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson via Cookinginthedark
Sent: Monday, February 10, 2020 7:24 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] goulash question

Skip the tomatoes and use any sauce that agrees with your diet.
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[CnD] Storing Coffee

[Jan via Cookinginthedark]

I've sometimes put cans of ground coffee in the freezer, when I have room
and when I think to do it. I haven't noticed a difference. I have a friend
who has worked as a cook in kitchen most of her adult life. She refrigerates
her coffee, especially after she opens the can or jar. 

-Original Message-
From: Carol Ashland via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, October 08, 2019 11:25 AM
To: Wendy via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] electric coffee pot cleaning

I freeze coffee beans, and it doesn't seem to hurt them.

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Oct 7, 2019 2:11 PM, Wendy via
Cookinginthedark  wrote:
>
> I heard on QVC we should not freeze coffee. My parents used to & I was
told to. Is this true? 
> Wendy
>
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Re: [CnD] electric coffee pot cleaning

[Jan via Cookinginthedark]

You should run a few cycles of plain water to get the vinegar taste out. 

-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 07, 2019 7:31 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: Re: [CnD] electric coffee pot cleaning

I do the same thing.  One time, my first husband, Darrell, didn't get all
the vinegar out and the coffee the next morning was vinegar coffee.  We
laughed about that for a long time.

-Original Message-
From: Jan via Cookinginthedark 
Sent: Monday, October 7, 2019 6:53 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] electric coffee pot cleaning

I've never seen that type of cofee pot. But I clean my coffee makers with a
solution of vinegar and water. Two parts water to one of vinegar. I run it
through as though I was making coffee. 

-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, October 07, 2019 4:16 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: [CnD] electric coffee pot cleaning

I got one of those Farberware Electric Coffee Pots.  Ground coffee and water
go in and the pot goes on its base and then you hit the start switch.  Take
the pot off the base as soon as it starts to boil since coffee grounds will
start coming into the spout and out the top otherwise.
This one has no basket or tube inside and has a fine screen inside the pot
behind larger holes that allow coffee to enter the spout and to be poured.
My question is for cleaning grounds out of one of these pots does baking
soda in water help to break the adhesiveness of the grounds to the glass and
metal inside the pot?  If so, I forgot to pick that up when I got the coffee
pot.  The coffee it makes is good.

 --

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Re: [CnD] electric coffee pot cleaning

[Jan via Cookinginthedark]

I've never seen that type of cofee pot. But I clean my coffee makers with a
solution of vinegar and water. Two parts water to one of vinegar. I run it
through as though I was making coffee. 

-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 07, 2019 4:16 PM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: [CnD] electric coffee pot cleaning

I got one of those Farberware Electric Coffee Pots.  Ground coffee and water
go in and the pot goes on its base and then you hit the start switch.  Take
the pot off the base as soon as it starts to boil since coffee grounds will
start coming into the spout and out the top otherwise.
This one has no basket or tube inside and has a fine screen inside the pot
behind larger holes that allow coffee to enter the spout and to be poured.
My question is for cleaning grounds out of one of these pots does baking
soda in water help to break the adhesiveness of the grounds to the glass and
metal inside the pot?  If so, I forgot to pick that up when I got the coffee
pot.  The coffee it makes is good.

 --

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Re: [CnD] pouring liquids into collandars

[Jan via Cookinginthedark]

good points. I always use large colanders and a stable base is a must. 

-Original Message-
From: Eileen Scrivani via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 25, 2019 11:38 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] pouring liquids into collandars

By setting the colander in the sink ahead of time and in the location I want
it to be in, at the point I've carry the pot over to the sink I know where
it is and as I pour slowly I can tell that its going in. The colander is
fairly large so its pretty easy to get it in. Also the colander I have has a
good stable base that helps to prevent it tilting over. 

Also, at the point I get over to the sink with the pot I can set the potdown
on the counter to double check my alignment if its in question.

Eileen

From: Christy via Cookinginthedark
Sent: Thursday, July 25, 2019 8:29 PM
To: cookinginthedark@acbradio.org
Cc: Christy
Subject: Re: [CnD] pouring liquids into collandars

Yes but you use two hands to pour I'd imagine, but how do you guide your way
to pour it and make sure it goes into the colandar

From: Eileen Scrivani via Cookinginthedark
Sent: Thursday, July 25, 2019 8:16 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] pouring liquids into collandars

I place my colander in the sink, near to the front corner on the right side
which is where I will tilt and pour the pot with the hot water from. I also
have a pot that has one of those locking lids with holes in it.

Sometimes I keep the lid on and just drain out all the water which is fine
for pasta - it doesn't have to go into a colander. Just make sure the lid is
in the locked position before starting to pour. The lid lets you get rid of
all the fluid & keep the contents in the pot. Then I'll use a slotted spoon
to scoop it out onto the dish. If I do need to pour into the colander, then
I make sure I have on water-proof oven mits. Like I mentioned I keep the
colander in the corner of the sink so it gets some support to help stabilize
it as I pour out the contents of the pot.

Don't lean your face over the sink as you pour because the hot steam will
rise up and you could get a bad burn from it.

HTH.

Eileen

From: Christy L via Cookinginthedark
Sent: Thursday, July 25, 2019 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Christy L
Subject: [CnD] pouring liquids into collandars

Hi there. What is the best way with a pot of spaghetti for eample with water
hot water in it, what is the safest way for a blind person to pour water
into a collandar?

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Re: [CnD] pouring liquids into collandars

[Jan via Cookinginthedark]

Years ago, when I was in rehab, the teacher had me put a serving spoon, with
a long handle, into the colander. then, I held the spoon handle with one
hand, and the pan of pasta with the other. I'm right-handed. So I held the
spoon in my left hand and the pan in my right. Then, I poured the liquid
down where the spoon handle was. So, the liquid would all be inside the
colander. 

-Original Message-
From: Gary Patterson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 25, 2019 11:02 PM
To: cookinginthedark@acbradio.org
Cc: Gary Patterson
Subject: Re: [CnD] pouring liquids into collandars

I don't think I use any great methods for pouring spaghetti into colanders.
Of course put the colender in a sink. I position the pot such that it looks
like the contents of the pan is pointing toward the inside of the colander.
I have found when emptying a container into a bowl or similar container is
best done by tipping the colander  as quickly as I can. I put the receiving
container into the sink so that any of the contents of the pan land into the
sink.

Gary Patterson

-Original Message-
From: Christy L via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 25, 2019 3:59 PM
To: cookinginthedark@acbradio.org
Cc: Christy L
Subject: [CnD] pouring liquids into collandars

Hi there. What is the best way with a pot of spaghetti for eample with water
hot water in it, what is the safest way for a blind person to pour water
into a collandar?

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[CnD] The Blackout Cake Where The links Were Posted

[Jan via Cookinginthedark]

Helen, I'm glad you posted the reminder. When I saw the recipe links this
morning, I got the recipes  from a very good friend of mine, whom some of
you know, who just happened to have them in her collection. I posted them a
few minutes ago.

-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, March 21, 2019 3:46 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: [CnD] Gentle Reminder to all

Hello list members:

I read each and every email you  send, and I appreciate all your
contributions.
Since this is a list for sharing recipes, and  from what I've read, from
other list members, and also speaking for myself and Marilyn too, we'd
prefer that when posting  recipes, or any other food related topic,   we'd
appreciate that you not post  links. 
If someone is taking the time to Google something in particular,   I feel it
should be shared on the list with everyone! I am happy to look for any
recipe anyone wishes to have, and also, I'll post my source, if I remember
to do that, so others may want to go and look for other recipes at that
particular website.
And, in the past, I've also seen list members asking for tried and true
recipes.
I'm sure we all cook  dinner every day, right?
So let's see some tried and true recipes.

Thank you all for your cooperation.
Helen Whitehead,
CND Moderator,
 hwhiteh...@cogeco.ca 
 


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[CnD] Blackout Cake

[Jan via Cookinginthedark]

Blackout Cake
Servings: 12
Chocolate Layer Cake
6 eggs, separated
1 teaspoon vanilla extract
1 1/4 cups sugar
1/2 cup cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, melted
1/2 teaspoon cream of tartar
Blackout cream (recipe follows)
2 cups crushed chocolate wafer crumbs (about 40 chocolate wafers) Preheat
the oven to 350 degrees F. Grease and flour a 9-inch springform pan.
Line the bottom of the pan with parchment paper or wax paper. Grease the
paper and set aside. In a mixing bowl, beat the egg yolks on high speed
about 5 minutes, or until thick and lemon-colored. Add the vanilla. Reduce
the speed to low and gradually beat in 1 cup of the sugar. Continue beating
until the mixture thickens slightly and doubles in volume, about 5 minutes.
In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3
cup of the flour mixture over the egg yolk mixture and fold it in until
combined. Repeat with 1/3-cup measures of the remaining flour mixture until
it is all incorporated. Blend in the butter. In a mixing bowl, beat the egg
whites and cream of tartar until soft peaks form, about 2 minutes. Gradually
add the remaining 1/4 cup of sugar to the egg whites, beating on high speed
until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture
into the egg yolk mixture to lighten the batter, then fold the whole yolk
mixture into the egg white mixture. Pour into the prepared pan. Bake for 30
to 35 minutes, or until the cake springs back when lightly touched. Cool on
a wire rack for 10 minutes. Remove the pan and cool completely. Cut the cake
in half horizontally, forming 2 equal layers. Place one layer on a serving
plate and spread with Blackout Cream. Top with the remaining cake layer.
Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake
with the chocolate wafer crumbs.
Blackout Cream
2 cups water
1/2 cup sugar
2 tablespoons light corn syrup
10 ounces good-quality semisweet chocolate, coarsely chopped
1/4 cup cornstarch
1/4 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into pieces In a medium
saucepan over low heat, combine 1-1/2 cups of water, the sugar, and corn
syrup. Stir in the chocolate and cook, stirring constantly, until the
chocolate is melted, about 2 to 3 minutes. In a small bowl, combine 1/2 cup
of water and the cornstarch and whisk until the cornstarch is dissolved.
Add the dissolved cornstarch paste and the heavy cream to the chocolate
mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove
from the heat and whisk in the butter. Transfer the mixture to a bowl. Cover
the surface with plastic wrap and chill for 1 hour before serving.

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[CnD] Another Brooklyn blackout Cake

[Jan via Cookinginthedark]

Brooklyn Blackout Cake
CAKE
3/4 cup butter, softened
3 teaspoons baking soda
3 cups sugar
3 eggs
1/2 teaspoon salt
3/4 cup buttermilk
1 1/3 cups boiling water
4 ounces unsweetened chocolate, melted
3 cups flour
2 teaspoons vanilla extract
CHOCOLATE GANACHE
18 ounces semisweet chocolate chips
1 1/2 cups heavy cream
1 teaspoon vanilla extract
2 tablespoons butter, cut up
Preheat oven to 350 degrees F. grease 2 nine inch round cake pans. Dust with
flour, tap out excess. In a large bowl, beat together butter and sugar at
medium speed of an electric mixer until light and fluffy, for 1 to 2
minutes. add eggs and vanilla and beat until well blended. add chocolate and
beat for 1 to 2 minutes. Mix together flour, baking soda and salt. Add to
the chocolate mixture in two additions alternately with buttermilk.
Beat until well blended. With mixer on low speed, add boiling water and beat
until smooth. Batter will be thin. Pour batter into prepared pans. Bake for
35 to 40 minutes, or until a cake tester inserted in the center comes out
clean. Let cool in pans for 10 minutes, then transfer to racks and let cool
completely. Make Chocolate
Ganache: In a 2 quart glass measure, combine chocolate chips and heavy
cream. Heat in the microwave oven on HIGH for 3 minutes, or until melted and
smooth. Stir in butter and vanilla. Cover and refrigerate for 1 hour, or
until ganache holds its shape and is thick enough to spread. Cover one cake
layer with a little more than a third of chocolate ganache. Set second layer
on top. Frost top and sides of cake with remaining ganache. Refrigerate for
3-4 hours, or until ganache is firm, before serving.

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Re: [CnD] taste of home: brooklyn black cake

[Jan via Cookinginthedark]

I got the recipes and will post them in a minute A friend of mine had the
recipes in her collection. 

-Original Message-
From: Cindy Simpson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, March 21, 2019 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
Subject: Re: [CnD] taste of home: brooklyn black cake

I'm not sure, but isn't there something in the list rules about posting
links to the lists instead of recipes because of accessibility concerns? I
would much prefer a recipe to a link.


On Thu, Mar 21, 2019 at 2:06 AM Jude DaShiell via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Taste Of Home is the most popular food magazine in America since all 
> recipes it publishes either in its magazine or books have to go in the 
> food lab first.  If a recipe as originally written fails to come out 
> as advertised or expected the food lab works with the recipe and 
> corrects that recipe before publishing.  The background of Brooklyn 
> Black Cake happened because during World War II., the United States 
> Navy was using Brooklyn Navy Yard and harbor facilities for the war 
> effort after  the Navy made peace with Lucky Luciano and the Mafia.  
> Black outs were frequent to protect our ships from Nazi Submarines and 
> workers in Brooklyn decided if we can't work we can at least eat.  
> Brooklyn  Black Cake was made to fill that need.  So, here's the url:
>
> https://a.msn.com/r/2/BBUJYxl?m=en-us=InAppShare
>
>
> --
>
> ___
> Cookinginthedark mailing list
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>


--
Cindy Simpson
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Re: [CnD] what we did last night

[Jan via Cookinginthedark]

It works well with pork chops too. 

-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 03, 2018 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] what we did last night

Did you fry the chicken? Or bake it in the oven?

-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 3, 2018 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: [CnD] what we did last night

Last night, we had chicken, which we had marinated in buttermilk all night
and until suppertime.  Then we dipped it in flour seasoned with
salt/pepper/paprika, whatever my husband thought to add.  It was wonderful!
I had recipes for buttermilk-dipped chicken but had just never tried it.  It
was tender and moist!  Can't give the recipe as my husband didn't measure
anything.  I told him to cover the chicken in buttermilk, which he did, and
then he added the seasonings like he does when he just usually cooks
chicken.  It was wonderful and now I want to try it with pork chops or
tenderloin!

 

Deb B.

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Re: [CnD] a cooking question to ponder

[Jan via Cookinginthedark]

Pinto beans are more common in the south. Navy beans are more in the
northeast, as in Massachusetts. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 19, 2018 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] a cooking question to ponder

I also thought they were using pinto beans.
Sandy 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: sugar Lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 17, 2018 12:55 PM
To: cookinginthedark@acbradio.org
Cc: sugar Lopez
Subject: Re: [CnD] a cooking question to ponder

I always use pinto beans when making a bean dish, unless it was a specific
navy bean soup Kidney beans are often thrown in the mix sugar

 "Sometimes the smallest things take the most room in your heart."
-Winnie The Pooh

-Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

~Sugar Lopez

-Original Message-
From: Jude DaShiell via Cookinginthedark 
Sent: Saturday, March 17, 2018 9:29 AM
To: Jamie Prater via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] a cooking question to ponder

I think pinto beans. Navy beans are smaller than baked beans when cooked.

On Sat, 17 Mar 2018, Jamie Prater via Cookinginthedark wrote:

> Date: Sat, 17 Mar 2018 12:04:15
> From: Jamie Prater via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Jamie Prater 
> Subject: [CnD] a cooking question to ponder
> 
> Hi, all, after making a pan of beans and franks in which I put 
> connekeh Polish sausage, barbecue sauce, and two cans of baked beans, 
> it hit me, what are the beans that make up baked beans?  I asked my 
> mother and she said she thought navy beans.  What do you all think?
Thanks and have a blessed day.
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>

-- 

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Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Jan via Cookinginthedark]

Accent and MSG are the same thing. 

-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

Oh, maybe it's MSG I'm allergic to; I thought accent had it in there.  In
any event, I can not use either just to be safe.

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 22, 2018 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I don't see anything in the recipe, using accent.  Anyway, I wouldn't put it
in there because I have a reaction to that stuff as well as the MSG stuff.  

I just got the recipe yesterday from the CD Kitchen newsletter so I have not
tried it.

I will just use pork steaks, I don't care if they are shoulder steaks or
porkchops.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the
stuff they use a lot in Chinese restaurants that causes me lots of issues.

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Jan via Cookinginthedark]

You can skip the accent and use any kind of pork chops, preferably boneless.


-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the
stuff they use a lot in Chinese restaurants that causes me lots of issues.

Re: [CnD] Toast in the toaster oven

[Jan via Cookinginthedark]

I set a timer for three minutes, a regular timer, not in my toaster oven
dial. It's hard to be that accurate with it, even when I have someone mark
it.

-Original Message-
From: Pamela Fairchild via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 4:00 PM
To: cookinginthedark@acbradio.org
Cc: Pamela Fairchild
Subject: Re: [CnD] Toast in the toaster oven

Put your toaster oven on the toast setting. Place the bread on the oven
rack. Turn the temperature dial as high as it goes, and set the oven's timer
for 3 minutes. Your unit may ding when the timer finishes, and the spring
action that makes the ding also shuts the unit off. Make sure the unit is
off, see if your toast is ready. If not, give it another minute and check
again. The most important thing is to reset your unit to the settings you
usually use when you are finished. It isn't too bad to attempt to make your
toast when set to bake, and at a low temperature, but if you accidentally
try to heat your tortillas on the toast setting at the high temperature at
which toast is made, you have a disaster waiting to happen. I have burned up
more than one set of taco shells.
You can save money by using your toaster oven for toast, but at our house we
like our pop up toaster well enough to want both units available in our
kitchen.

Pamela Fairchild



-Original Message-
From: Cristóbal via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 12:25 PM
To: cookinginthedark@acbradio.org
Cc: Cristóbal
Subject: [CnD] Toast in the toaster oven

Hello list,

My toaster seems to be giving up the ghost. Toasting unevenly or not enough
or outright carbonating the bread.

And because I’m cheap and don’t feel like buying another toaster, I thought
I’d try out my toaster oven that I already have instead…

So, my question is, how does one toast bread/eggos in the toaster oven? I
know each toaster oven can be different, but in general terms? I would
assume you use the toast option on the dial and what? Put it to 400º?
Generally how long do you leave the bread in? Five, six or seven minutes?

I know I can experiment, but I thought I’d ask around to get a basic idea
before maybe  unnecessarily going through God knows how many slices of bread
or waffles.

Thanks,

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Re: [CnD] Toast in the toaster oven

[Jan via Cookinginthedark]

That's how my older toaster ovens were.

-Original Message-
From: Lori Castner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 1:20 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Toast in the toaster oven

I don't know how much I will help since toaster ovens are all different.
Our toaster oven has a lever you push down to make toast. I don't have to
set the temperature but have a knob I can turn from light to dark. When the
lever pops up a bell dings and the toast is done.
I toast bagels and cinnamon bread in the toaster oven.

Lori C.


-Original Message-
From: Cristóbal via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 9:25 AM
To: cookinginthedark@acbradio.org
Cc: Cristóbal
Subject: [CnD] Toast in the toaster oven

Hello list,

My toaster seems to be giving up the ghost. Toasting unevenly or not enough
or outright carbonating the bread.

And because I’m cheap and don’t feel like buying another toaster, I thought
I’d try out my toaster oven that I already have instead…

So, my question is, how does one toast bread/eggos in the toaster oven? I
know each toaster oven can be different, but in general terms? I would
assume you use the toast option on the dial and what? Put it to 400º?
Generally how long do you leave the bread in? Five, six or seven minutes?

I know I can experiment, but I thought I’d ask around to get a basic idea
before maybe  unnecessarily going through God knows how many slices of bread
or waffles.

Thanks,

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Re: [CnD] Toast in the toaster oven

[Jan via Cookinginthedark]

Every toaster oven I've had is different. Some have toast settings and some
don't. For the one I have now, which is a black and decker, I think, I keep
it on bake setting and put the temperature to about 350 and toast the bread
for about five minutes. But you have to see what your preference is. the
toaster ovens used to be on medium, light and dark and would pop when they
were done, or shut off. But the two or three ovens I've had recently don't
do that and I find the toast setting either too light or too dark.

-Original Message-
From: Cristóbal via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 12:25 PM
To: cookinginthedark@acbradio.org
Cc: Cristóbal
Subject: [CnD] Toast in the toaster oven

Hello list,

My toaster seems to be giving up the ghost. Toasting unevenly or not enough
or outright carbonating the bread.

And because I’m cheap and don’t feel like buying another toaster, I thought
I’d try out my toaster oven that I already have instead…

So, my question is, how does one toast bread/eggos in the toaster oven? I
know each toaster oven can be different, but in general terms? I would
assume you use the toast option on the dial and what? Put it to 400º?
Generally how long do you leave the bread in? Five, six or seven minutes?

I know I can experiment, but I thought I’d ask around to get a basic idea
before maybe  unnecessarily going through God knows how many slices of bread
or waffles.

Thanks,

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[CnD] Cooking In The Dark Program

[Jan via Cookinginthedark]

 This is what I use when I want to listen to cooking in the dark shows. they
have all shows from 2004 till now

 

http://www.cookinginthedark.libsyn.com/index.php?post_category=podcasts:






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Re: [CnD] Canning funnel vs. regular funnel

[Jan via Cookinginthedark]

My funnel isn't a canning funnel then, because the bottom  opening isn't
that wide. But it doesn't have a handle on it. And the top opening is wider
than any funnel I've seen. 

-Original Message-
From: Penny Reeder via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 16, 2017 9:49 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Canning funnel vs. regular funnel

Both funnels have a wide opening at the top -- wider than the opening at the
bottom through which the contents flow. A regular funnel has a very
small-in-circumference opening at the bottom, maybe less than an inch,
whereas a canning funnel has an opening at the bottom wide enough to fit
into the top of a mason jar.

HTH,
Penny

On 10/16/17, Sandy via Cookinginthedark <cookinginthedark@acbradio.org>
wrote:
> How does a canning funnel differ from a regular funnel?
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Deborah Barnes via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 15, 2017 6:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] preparing corn muffins.
>
> Thank you, Penny.
>
> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!!  So 
> I'll get that funnel!
>
> Deb B.
>
> -Original Message-
> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 15, 2017 6:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Jan
> Subject: Re: [CnD] preparing corn muffins.
>
> I like the canning funnel idea. I have one now, from the way you 
> described them. But I didn't when I made muffins. I use mine for lots of
things.
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 15, 2017 11:04 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] preparing corn muffins.
>
> Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the 
> batter into the wells of the muffin pan. I also use a canning funnel.
> A canning funnel is a kind of funnel with a huge opening at the bottom.
> Surrounding that opening (which is the size of the  top of the typical 
> mason jar, is a kind of shield (the top of the funnel) and that 
> prevents you from spilling the contents you are pouring or ladeling 
> inside the jar on the outside of the jar. A canning funnel is 
> particularly useful for filling muffin tins with muffin or cupcake 
> batter because it prevents you from spilling batter on the outside of 
> the well. Just move it from well to well as you fill each one.
>
> Hope this makes sense, and hope it helps.
>
> You can buy a canning funnel at a hardware store or a grocery store 
> which sells canning supplies.
>
> Here's a link to a canning funnel at Amazon.com:
> https://www.amazon.com/gp/aw/d/B000FKHLOS
>
> Penny
>
> On 10/15/17, Jeffry Miller via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>> oh ok don't have an icecream scoop, but i use aunt jemima self rising 
>> corn meal that has everything in it so i add the meal butter milk and 
>> the egg.  and go by the directions on the bag.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>>
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Re: [CnD] preparing corn muffins.

[Jan via Cookinginthedark]

The recipe I used to have for corn muffins had 1/2 cup of sugar. I like them
a bit sweeter too.

-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, October 16, 2017 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Food Dude
Subject: Re: [CnD] preparing corn muffins.

I add a couple of tablespoons of sugar to my cornbread or  muffin batter 
when I make them...a trick Grandma taught me that she used to make her
cornbread and muffins a little more tasty!

Plus listen to the next Cooking In The Dark show, Individual Ghost Cheese
Pizzas,  as we discuss these great tips given to Jeffery! Thanks to Penny
for the great canning funnel tip...

Dale Campbell

Cooking In The Dark



On 10/16/2017 5:09 AM, Jeffry Miller via Cookinginthedark wrote:
> Yes i guess you can do any kind of nmuffins you want using these
> awesome suggestions.  i love muffins.   corn bread Square or round is
> good too, but i like different things for different meals.
>
>
> On 10/15/2017 7:34 PM, Deborah Barnes via Cookinginthedark wrote:
>> Actually, I've done the pan idea before. I used to get the Duncan
>> Hines blueberry muffin mix with the little can of blueberries; I
>> loved those things!!  Knowing how messy my muffins were, I'd make the
>> blueberry loaf recipe that was on the side of the box.  The box also
>> included a topping! We loved it!  It wasn't muffins, but it sure was
>> good! <g<
>>
>> Deb B.
>>
>> -Original Message-
>> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, October 15, 2017 6:08 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jan
>> Subject: Re: [CnD] preparing corn muffins.
>>
>> Try using an ice cream scoop. Use the kind where the batter can be
>> flipped from the scoop right into the pans. But you have to use your
>> fingers to tell where the batter is going. I don't know any other
>> way. I haven't made them in a long time. But that's what I did. Or,
>> you can make them in a square pan. You won't have muffins, but it
>> works too.  that worked for me. I don't recommend using the paper
>> liners.
>>
>> -Original Message-
>> From: Jeffry Miller via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, October 15, 2017 8:11 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Jeffry Miller
>> Subject: [CnD] preparing corn muffins.
>>
>> Hello, I am Jeffry Miller, new to the list, I am totally blind, and,
>> i was wondering about an easy way to prepare corn muffins. i use aunt
>> jemima self rising corn meal so making up the batter is not the problem.
>> My problem is getting the mixture into the corn muffin pan. Which is
>> the best teknique?  Thanks for any help or suggestions.
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
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>
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>
>


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Re: [CnD] Canning funnel vs. regular funnel

[Jan via Cookinginthedark]

The one I have, if it's a canning funnel, doesn't have a handle. You just
put it on top of the smaller bottle. I love it. I use it for everything,
filling smaller bottles for shampoo, soap, etc. I got it at either
independent living aids or maxi aids when friends of mine were Ann Morris
salespeople. I don't remember what it's called and I couldn't find it when I
looked for it when Immigrant got her apartment. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 16, 2017 3:15 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Canning funnel vs. regular funnel

How does a canning funnel differ from a regular funnel? 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 6:30 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] preparing corn muffins.

Thank you, Penny.

I've used the 1/3 cup and the ice cream scoop, but I do dribble!!!  So I'll
get that funnel!

Deb B.

-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 6:14 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] preparing corn muffins.

I like the canning funnel idea. I have one now, from the way you described
them. But I didn't when I made muffins. I use mine for lots of things. 

-Original Message-
From: Penny Reeder via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 11:04 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] preparing corn muffins.

Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter
into the wells of the muffin pan. I also use a canning funnel.
A canning funnel is a kind of funnel with a huge opening at the bottom.
Surrounding that opening (which is the size of the  top of the typical mason
jar, is a kind of shield (the top of the funnel) and that prevents you from
spilling the contents you are pouring or ladeling inside the jar on the
outside of the jar. A canning funnel is particularly useful for filling
muffin tins with muffin or cupcake batter because it prevents you from
spilling batter on the outside of the well. Just move it from well to well
as you fill each one.

Hope this makes sense, and hope it helps.

You can buy a canning funnel at a hardware store or a grocery store which
sells canning supplies.

Here's a link to a canning funnel at Amazon.com:
https://www.amazon.com/gp/aw/d/B000FKHLOS

Penny

On 10/15/17, Jeffry Miller via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> oh ok don't have an icecream scoop, but i use aunt jemima self rising 
> corn meal that has everything in it so i add the meal butter milk and 
> the egg.  and go by the directions on the bag.
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] preparing corn muffins.

[Jan via Cookinginthedark]

I like the canning funnel idea. I have one now, from the way you described
them. But I didn't when I made muffins. I use mine for lots of things.

-Original Message-
From: Penny Reeder via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 11:04 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] preparing corn muffins.

Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter
into the wells of the muffin pan. I also use a canning funnel.
A canning funnel is a kind of funnel with a huge opening at the bottom.
Surrounding that opening (which is the size of the  top of the typical mason
jar, is a kind of shield (the top of the funnel) and that prevents you from
spilling the contents you are pouring or ladeling inside the jar on the
outside of the jar. A canning funnel is particularly useful for filling
muffin tins with muffin or cupcake batter because it prevents you from
spilling batter on the outside of the well. Just move it from well to well
as you fill each one.

Hope this makes sense, and hope it helps.

You can buy a canning funnel at a hardware store or a grocery store which
sells canning supplies.

Here's a link to a canning funnel at Amazon.com:
https://www.amazon.com/gp/aw/d/B000FKHLOS

Penny

On 10/15/17, Jeffry Miller via Cookinginthedark
 wrote:
> oh ok don't have an icecream scoop, but i use aunt jemima self rising
> corn meal that has everything in it so i add the meal butter milk and
> the egg.  and go by the directions on the bag.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] preparing corn muffins.

[Jan via Cookinginthedark]

You're correct, the quarter cup works, but the scoop works. make sure that
the scoop measures a quarter cup. 

-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 15, 2017 8:18 AM
To: Jeffry Miller via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] preparing corn muffins.

First grease the cups in that pan or you'll have a bad time getting muffins
out and no technique will help there.  If you have measuring cups, I would
put batter in the quarter cup measure and transfer that way into each cup of
the pan.  If you have a cooky sheet, I'd also put the muffin pan on top of
it in the oven to prevent any spill over messing up your oven.

On Sun, 15 Oct 2017, Jeffry Miller via Cookinginthedark wrote:

> Date: Sun, 15 Oct 2017 08:10:42
> From: Jeffry Miller via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Jeffry Miller 
> Subject: [CnD] preparing corn muffins.
> 
> Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i 
> was wondering about an easy way to prepare corn muffins.? i use aunt 
> jemima self rising corn meal so making up the batter is not the problem.
> My problem is getting the mixture into the corn muffin pan.? Which is 
> the best teknique?? Thanks for any help or suggestions.
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
>

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Re: [CnD] preparing corn muffins.

[Jan via Cookinginthedark]

Try using an ice cream scoop. Use the kind where the batter can be flipped
from the scoop right into the pans. But you have to use your fingers to tell
where the batter is going. I don't know any other way. I haven't made them
in a long time. But that's what I did. Or, you can make them in a square
pan. You won't have muffins, but it works too.  that worked for me. I don't
recommend using the paper liners.

-Original Message-
From: Jeffry Miller via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 8:11 AM
To: cookinginthedark@acbradio.org
Cc: Jeffry Miller
Subject: [CnD] preparing corn muffins.

Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was
wondering about an easy way to prepare corn muffins.  i use aunt jemima self
rising corn meal so making up the batter is not the problem.
My problem is getting the mixture into the corn muffin pan.  Which is the
best teknique?  Thanks for any help or suggestions.

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[CnD] Nestles Original Chocolate Chip Cookies

[Jan via Cookinginthedark]

I live about fifteen minutes from the original tollhouse, where the cookie
was originally invented. This is the recipe on the nestles chocolate morsels
package and the recipe my family and friends always used. It's the one Ruth
Wakefield used and endorsed by the nestle company in their best baking book.
I cringe when I see recipes that use water, as I saw when I was researching
it last night. Water is used only at high altitudes, above 5280 feet.
Nestle Original Tollhouse Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Instructions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated
sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add
eggs, one at a time, beating well after each addition. Gradually beat in
flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto
ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2
minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll
pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25
minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.


SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for
1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper.
Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick
slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until
golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to
cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8
weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2
teaspoons water with flour and reduce both granulated sugar and brown sugar
to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17
to 19 minutes.

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Re: [CnD] fries not cooking properly

[Jan via Cookinginthedark]

also, make sure you don't crowd the pan. Spread the fries apart so they have
room to crisp up. 

-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, July 14, 2017 6:18 PM
To: Ana via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] fries not cooking properly

Have you tried coating the fries with olive oil before putting them into a
preheated oven?  You may have better results if you like crispy fries.

On Fri, 14 Jul 2017, Ana via Cookinginthedark wrote:

> Date: Fri, 14 Jul 2017 16:15:12
> From: Ana via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Ana 
> Subject: [CnD] fries not cooking properly
> 
> Hello there, I have fries that I cook in the oven, but they don?t turn out
cooked, we do them on for hundred but I don?t know why the don?t cook.  can
someone help?
> Feel free to join us at the following address
> angelsonges+subscr...@groups.io
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Re: [CnD] Keurig

[Jan via Cookinginthedark]

I know I've said this millions of times on this list. But there are
nonkeurig coffee makers that make a cup at a time. It's true people may find
it inconvenient to measure coffee. but most of these machines are accessible
right out of the box. And you can buy any flavors of coffee you desire. 

-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, March 19, 2017 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Keurig

Hi Blaine
Just getting this.
 That sounds good to me
Oh and do you know that your reply's are at the bottom of the post?
FYI
smile

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Blaine Deutscher via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 8:23 PM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher
Subject: Re: [CnD] Keurig



Sent from my iPhone

> On Mar 17, 2017, at 2:41 PM, Sugar lopez via Cookinginthedark
 wrote:
> 
> Hi M8ichael
> Most of them are sad to say. I got one for my husband and it's at home it
is easy once a sighted person sets it for you.
> He set it up where the night light is neon blue and in strong mode and all
I have to do is insert the coffee or tea and press a big round button.
> Like I said it's setting up the language and settings that is not blind
friendly.
> Sorry
> Sugar
> 
> "Let the morning bring me word of your unfailing love, for I have put 
> my trust in you. Show me the way I should go, for to you I entrust my 
> life" ( Psalm 143:8).
> -Sugar
> 
> 
> 
> -Original Message-
> From: Michael Baldwin via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, March 17, 2017 10:15 AM
> To: cookinginthedark@acbradio.org
> Cc: Michael Baldwin
> Subject: [CnD] Keurig
> 
> My wife is attempting to talk me in to buying a Keurig, but it seems they
use touch screens. Are there any accessible Keurig machines?
> 
> Michael
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> 
> Sugar are you refering to the keurig 2.0 with the touch screen?  I've 
> often wondered if someone could white markings on the screen for the 
> up-and-down arrows? Although, the new keurig have barcodes so they're 
> starting to make k- cups for certain size cups so all we do is push 
> the start button

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Re: [CnD] Bacon Hot Dogs:

[Jan via Cookinginthedark]

Charles, you're correct. You go according to the directions on the biscuit
dough. 

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 24, 2016 9:01 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Bacon Hot Dogs:

I seem to remember that you bake them according to the directions on the can
of biscuits.  When the biscuit dough is done, so is everything on the
insides.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Brenda Mueller via Cookinginthedark
Sent: Saturday, September 24, 2016 6:17 PM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: [CnD] Bacon Hot Dogs:

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

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

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

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

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

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


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

book to see if that recipe for that bacon hot dog came from there.

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

Brenda Mueller



Sent from my iPhone
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Re: [CnD] Microwave Mississippi Mud Brownies

[Jan via Cookinginthedark]

But there's no amount of cocoa given in the batter. 

-Original Message-
From: ellen telker via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 1:59 PM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

No, the 3 tbsp cocoa are in the frosting, but according to the directions,
there's also cocoa in the batter for the brownies.
Ellen
- Original Message -
From: "Sugar via Cookinginthedark" 
To: 
Cc: "Sugar" 
Sent: Saturday, July 30, 2016 1:47 PM
Subject: Re: [CnD] Microwave Mississippi Mud Brownies


I read 3 table spoons
 'I have loved the stars too fondly to be fearful of the night.

Sugar

-Original Message-
From: ellen telker via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 10:43 AM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

How much cocoa is in the brownies?  I hate to sound crabby, but people
should proofread their recipes before they send them.
Ellen
- Original Message -
From: "Naima Leigh via Cookinginthedark" 
To: 
Cc: "Naima Leigh" 
Sent: Thursday, July 28, 2016 7:23 PM
Subject: [CnD] Microwave Mississippi Mud Brownies


> Microwave Mississippi Mud Brownies
>
>
>
> Prep Time: 5 minute
>
>
>
> Cook Time: 15 minute
>
>
>
> Total Time: 20 minute
>
>
>
> Servings: 16
>
>
>
> Ingredients
>
>
>
> For the brownie
>
>
>
> 1/2 cup butter or margarine
>
>
>
> 1 cup sugar
>
>
>
> 2 eggs, slightly beaten
>
>
>
> 3/4 cup flour
>
>
>
> 1/8 teaspoon salt
>
>
>
> 1 teaspoon pure vanilla
>
>
>
> 1/2 cup chopped pecans
>
> 1 1/2 cups mini marshmallows
>
>
>
> Chocolate frosting
>
>
>
> 1/4 cup butter or margarine
>
>
>
> 3 tablespoons milk
>
>
>
> 3 tablespoons cocoa
>
>
>
> 1/2 teaspoons pure vanilla
>
>
>
> 2 cups sifted powdered sugar
>
>
>
> Directions
>
>
>
> Place butter in a 2 quart bowl; microwave on high 1 minute or until
> butter melts. Stir in sugar and eggs; set aside. Combine flour, salt
> and cocoa; stir well. Combine in egg mixture. Stir in vanilla and
> pecans. Spread batter in a glass 8" square dish spread with pam.
> Shield corners with triangles of aluminum foil, keeping foil smooth
> and close to dish. Place dish atop a micro safe cereal bowl inverted
> in the oven. Microwave on medium 6-7 minutes, turning dish one half
> turn after 3 minutes. Remove shield; microwave on high 2-3 minutes or
> until top is almost dry. Remove from oven to cool sprinkle
> marshmallows over brownies; cover with aluminum foil. Let stand 2
> minutes. Remove foil. Spread with frosting; cool completely on rack
> and cut into squares.
>
>
>
> Chocolate Frosting:
>
>
>
> Combine butter and milk and microwave on high 1 1/2 - 2 minutes. Or
> until butter melts. Stir in cocoa and vanilla. Gradually add powdered
> sugar, beating at medium with electric mixture until smooth.
>
>
>
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Re: [CnD] inexpensive microwaves - Re: Magic Chef Talking Microwave

[Jan via Cookinginthedark]

I really liked that microwave, though. I had mine about six or eight years.
I miss it.

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 06, 2016 11:20 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: [CnD] inexpensive microwaves - Re: Magic Chef Talking Microwave

In a lot of cases, you get what you pay for.  A lot of those Hamilton Beach
ovens were a very low budget microwave, and the talking function went out on
them almost right away.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Wednesday, July 06, 2016 8:58 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Magic Chef Talking Microwave

Yes, through Blind Mice Megamall it is.  I don't have that kind of money to
spend for a talking one.  The best one I ever had was the Hamilton Beach
Teamo, and it was so neat.  But, when it went out in 2008, it was already
discontinued, and I couldn't get another one.

Some of the good products that are cheaper than that Magic Chef microwave
never last long enough.  They are discontinued in a flash.

Marie

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06, 2016 6:42 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Sandy
Subject: [CnD] Magic Chef Talking Microwave

Is the Magic Chef talking microwave still available?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06, 2016 11:44 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Talking Microwave

I would save a huge sum of money by getting a microwave not designed for the
blind and having it tactually marked.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Noah Carver via Cookinginthedark
Sent: Wednesday, July 06, 2016 10:45 AM
To: cookinginthedark@acbradio.org
Cc: Noah Carver
Subject: Re: [CnD] Talking Microwave

I personally have a magic chef talking microwave and I love it!

Noah Carver

On Jul 6, 2016, at 08:45, Kerryann Ifill via Cookinginthedark 
 wrote:

>> Hi all,
> I'm in the market for a new microwave and I wanted a talking one.
> I saw bad reviews on the magic chef one, but figured I'd come to the
> experts for advice.
> All thoughts appreciated.
> Kerry
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Re: [CnD] Chinese Pie Casserole

[Jan via Cookinginthedark]

They used to make this when I was at camp. I liked it. I don't remember them
using creamed corn. But they could have. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 12, 2016 5:31 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Chinese Pie Casserole

CHINESE PIE (CASSEROLE)   

1 lb. ground beef
8 oz. can kernel corn
8 oz. can cream corn
Mashed potatoes (fresh or instant)


Brown beef in pan, then drain grease. 
Put beef as a bottom layer in a casserole dish. 
Drain water from kernel corn, place this as the second layer on top of beef.

Spread cream corn as third layer on top of kernel corn. 
Make mashed potatoes as normal (either fresh or instant) and cover the cream
corn as the top layer. 
Cover dish and bake for 30 minutes on 350 degrees.  


Fear is just excitement in need of an attitude adjustment! 

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Re: [CnD] Filling Muffin Tins

[Jan via Cookinginthedark]

The best way I've found is to use an ice cream scoop that has a feature on
it that you can pour right into the cup. An ice cream scoop, or at least the
one I have, is 1/4 cup, just enough to fill a large muffin tin. 

-Original Message-
From: bettycemmons--- via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 23, 2016 11:29 PM
To: cookinginthedark@acbradio.org
Cc: bettycemm...@gmail.com
Subject: Re: [CnD] Filling Muffin Tins


mix batter in small pitcher then pour in cups Sent from my iPhone

> On Apr 23, 2016, at 4:29 PM, Kathy Brandt via Cookinginthedark
 wrote:
> 
> I respect that what ever works is good. I myself wouldn't want to mess
with batter and plastic bags. Since you have to check the batter level in
the pan as well as  what your inserting from,, you're not going to
completely avoid a messy proposition. Since recipes generally recommend that
you fill the muffin pan two thirds full, it works for me to use a scant
quarter measuring cup.
> 
>> On Apr 23, 2016, at 4:44 PM, Kimberly via Cookinginthedark
 wrote:
>> 
>> Depending on the thickness of the batter, try putting the batter in a
ziplock bag, snipping off the corner and squeezing the batter into the cups.
>> 
>> 
>> Sent from Kimber's iPhone
>> 
>>> On Apr 23, 2016, at 1:27 PM, Lori Castner via Cookinginthedark
 wrote:
>>> 
>>> Hi, Everyone,
>>> 
>>> 
>>> 
>>> I love muffins, and I enjoy baking them. But I do not enjoy filling 
>>> the muffin cups with batter, and no matter what technique I try, it 
>>> is a messy job. I have used a small scoop, a collapsible measuring 
>>> cup, and even just a table spoon, but still it's messy.
>>> 
>>> 
>>> 
>>> Does anyone have a technique for filling muffin tins with little mess.
>>> 
>>> 
>>> 
>>> Thanks.
>>> 
>>> 
>>> 
>>> Lori
>>> 
>>> 
>>> 
>>> ___
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Re: [CnD] perplexing problem.

[Jan via Cookinginthedark]

Italian dressing works really well for a marinade. I've used it with
chicken, pork and beef. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 09, 2016 3:27 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] perplexing problem.

I was just thinking! Marinate the chops in Italian dressing before grilling.



Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Curtis Delzer via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, April 08, 2016 1:56 PM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] perplexing problem.

thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
THANKS

At 04:00 AM 4/8/2016, you wrote:
>Try a meat mallot like this one.
>
>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>
>Before cooking the meat, put it on a cutting board and cover it with 
>either plastic wrap or wax paper. Now pound the heck out of it with the 
>meat tenderizer. The pounding helps to breakdown the fibers and makes 
>the meat more tender. You can do this with any meat though I mostly use 
>mine for chicken.
>
>I am not especially recommending this particular meat mallot, so shop 
>around and find one you like.
>
>I hope that helps.
>
>Kimber
>
>On 4/8/16, Curtis Delzer via Cookinginthedark 
> wrote:
> > Hi all!  I am having issues getting meat tender. My butcher comes up 
> > with these beautiful center cut pork chops, I put them on the grill, 
> > and yet, they sure are TOUGH! What can be done to tenderize them?
> > I've tried soaking in ginger ale? I sure wish I knew what to do.
> > THANKS
> >
> >
> >
> > Curtis Delzer
> > H.S.
> > K6VFO
> > San Bernardino, CA
> >
> > SWAP NET TIMES:
> > Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
> > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> > 447Mhz- PL 123Hz
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
>--
>Kimberly
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Re: [CnD] perplexing problem.

[Jan via Cookinginthedark]

You could be overcooking them. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 09, 2016 3:01 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] perplexing problem.

Or ask the butcher for tips or why the meat is not grilling tender! 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Kimber Gardner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, April 08, 2016 6:01 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] perplexing problem.

Try a meat mallot like this one.

http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I

Before cooking the meat, put it on a cutting board and cover it with either
plastic wrap or wax paper. Now pound the heck out of it with the meat
tenderizer. The pounding helps to breakdown the fibers and makes the meat
more tender. You can do this with any meat though I mostly use mine for
chicken.

I am not especially recommending this particular meat mallot, so shop around
and find one you like.

I hope that helps.

Kimber

On 4/8/16, Curtis Delzer via Cookinginthedark
 wrote:
> Hi all!  I am having issues getting meat tender. My butcher comes up 
> with these beautiful center cut pork chops, I put them on the grill, 
> and yet, they sure are TOUGH! What can be done to tenderize them?
> I've tried soaking in ginger ale? I sure wish I knew what to do.
> THANKS
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
> SWAP NET TIMES:
> Wednesday evenings, 7 PM local time, on the Keller peak repeater, 
> 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> 447Mhz- PL 123Hz
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Kimberly
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Re: [CnD] Long time without chatting

[Jan via Cookinginthedark]

I don't have any apple products.  

-Original Message-
From: Gary Patterson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 05, 2016 12:51 AM
To: 'Susan Lumpkin via Cookinginthedark'
Cc: Gary Patterson
Subject: [CnD] Long time without chatting

Do you or Larry know of a resource describing gestures so that I could have
an idea how to do them when, or whenever, I ever decide to get any Apple
products?

 

Do you use any of the apple products?

 

I'm in the midst of doing major projects to my house. New siding, insulation
and a new roof. 

 

Hope all is well with you folks.  

 

Gary Patterson

 

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Re: [CnD] cooking lists

[Jan via Cookinginthedark]

I'd say it is very heavy traffic. 

-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 04, 2016 12:27 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] cooking lists

Is that a heavy traffic list? Thanks.

sSusan

-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 04, 2016 11:07 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] cooking lists

why not come on over to the cooking friends list?
cooking-friends+subscr...@groups.io

- Original Message -
From: "Sue Staley via Cookinginthedark" 
To: "dark" 
Cc: "Sue Staley" 
Sent: Sunday, April 03, 2016 6:40 PM
Subject: [CnD] cooking lists


Hi,

 

Are there other blind-related cooking lists?

 

Sue 

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Re: [CnD] cooking lists

[Jan via Cookinginthedark]

Cooking friends is a cooking list. But we also chat  

-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 04, 2016 12:07 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] cooking lists

why not come on over to the cooking friends list?
cooking-friends+subscr...@groups.io

- Original Message -
From: "Sue Staley via Cookinginthedark" 
To: "dark" 
Cc: "Sue Staley" 
Sent: Sunday, April 03, 2016 6:40 PM
Subject: [CnD] cooking lists


Hi,

 

Are there other blind-related cooking lists?

 

Sue 

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Re: [CnD] Nonstick Foil

[Jan via Cookinginthedark]

It works really well.  

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 07, 2016 11:25 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Nonstick Foil

If the nonstick foil costs more than the regular foil, how much more
expensive is it?  Same brand, same size roll, and same thickness?  And, most
importantly, does it work?  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Jennifer Chambers via Cookinginthedark
Sent: Sunday, March 06, 2016 9:26 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Nonstick Foil

That's good to know, Jan, about the oil.  I'll have to look for the nonstick
foil.

Jennifer

On 3/5/16, Teresa Mullen via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> I never heard of that type of oil as well. But when using oil in the 
> porkchops wouldn't it come out a bit greasy? Or would it help moisten 
> the porkchops better? And not come out dryg stupid dictation LOL I 
> meant to say foil not oil.
>
> Teresa MullenSent from my iPhone
>
>> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> There is nonstick foil I think it's called easy release or something 
>> like that. I have a friend who uses oil on her aluminum foil all the 
>> time. She has never had a problem..
>>
>> -Original Message-
>> From: Jennifer Chambers via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 9:21 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Chambers
>> Subject: Re: [CnD] question about cooking porkchops
>>
>> I didn't know there was such a thing as nonstick foil.  I use regular 
>> foil and spray it with Pam.  Pam works very well.  Let us know how 
>> the chops turn out, Holly.  I would be concerned about smoke from the 
>> oil setting off the smoke detector, but perhaps that won't occur.
>>
>> Jennifer
>>
>>> On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org>
>>> wrote:
>>> Regular foil works fine. I use it all the time. I like the nonstick
>> better.
>>> But I don't always have it.
>>>
>>> -Original Message-
>>> From: Charles Rivard via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, March 04, 2016 2:42 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Charles Rivard
>>> Subject: Re: [CnD] question about cooking porkchops
>>>
>>> Although I haven't done this, it slunds, logically, like it should work.
>>>
>>>
>>>
>>>
>>> If you think you're finished, you! really! are! finished!!
>>> -Original Message-
>>> From: Holly Anderson via Cookinginthedark
>>> Sent: Friday, March 04, 2016 11:41 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Holly Anderson
>>> Subject: [CnD] question about cooking porkchops
>>>
>>> Hi all. Tonight I am going to bake some porkchops in the oven. I 
>>> normally use nonstick foil to do this, however I have run out. I was 
>>> thinking of using regular foil, and using a bit of oil. I'm 
>>> wondering if this would be OK to do. I'm thinking that the nonstick 
>>> benefits aside, the oil might help season the pork a bit, and give 
>>> it more of a fried taste? Anyone have any thoughts about this? Thanks.
>>> Holly
>>>
>>> Sent  from my iPhone
>>> ___
>>> Cookinginthedark mailing list
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>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>>> ___
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[CnD] Nonstick Foil

[Jan via Cookinginthedark]

There is nonstick foil I think it's called easy release or something like
that. I have a friend who uses oil on her aluminum foil all the time. She
has never had a problem.. 

-Original Message-
From: Jennifer Chambers via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 04, 2016 9:21 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] question about cooking porkchops

I didn't know there was such a thing as nonstick foil.  I use regular foil
and spray it with Pam.  Pam works very well.  Let us know how the chops turn
out, Holly.  I would be concerned about smoke from the oil setting off the
smoke detector, but perhaps that won't occur.

Jennifer

On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> Regular foil works fine. I use it all the time. I like the nonstick
better.
> But I don't always have it.
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, March 04, 2016 2:42 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] question about cooking porkchops
>
> Although I haven't done this, it slunds, logically, like it should work.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Holly Anderson via Cookinginthedark
> Sent: Friday, March 04, 2016 11:41 AM
> To: cookinginthedark@acbradio.org
> Cc: Holly Anderson
> Subject: [CnD] question about cooking porkchops
>
> Hi all. Tonight I am going to bake some porkchops in the oven. I 
> normally use nonstick foil to do this, however I have run out. I was 
> thinking of using regular foil, and using a bit of oil. I'm wondering 
> if this would be OK to do. I'm thinking that the nonstick benefits 
> aside, the oil might help season the pork a bit, and give it more of a 
> fried taste? Anyone have any thoughts about this? Thanks.
> Holly
>
> Sent  from my iPhone
> ___
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Re: [CnD] question about cooking porkchops

[Jan via Cookinginthedark]

Regular foil works fine. I use it all the time. I like the nonstick better.
But I don't always have it. 

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 04, 2016 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] question about cooking porkchops

Although I haven't done this, it slunds, logically, like it should work.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Holly Anderson via Cookinginthedark
Sent: Friday, March 04, 2016 11:41 AM
To: cookinginthedark@acbradio.org
Cc: Holly Anderson
Subject: [CnD] question about cooking porkchops

Hi all. Tonight I am going to bake some porkchops in the oven. I normally
use nonstick foil to do this, however I have run out. I was thinking of
using regular foil, and using a bit of oil. I'm wondering if this would be
OK to do. I'm thinking that the nonstick benefits aside, the oil might help
season the pork a bit, and give it more of a fried taste? Anyone have any
thoughts about this? Thanks.
Holly

Sent  from my iPhone
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Re: [CnD] Frying Bacon

[Jan via Cookinginthedark]

I haven't seen them there. but I haven't looked in awhile. 

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 8:04 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Frying Bacon

Dale doesn't carry them in his mall??




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Susan Lumpkin via Cookinginthedark
Sent: Monday, February 29, 2016 11:21 AM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Frying Bacon

They're very hard to find now; if you do, they're either very small and/or
very heavy! So far, I haven't been able to find them any more in the
catalogs selling products for the blind! AFB used to sell one many years
ago!

Susan

-Original Message-
From: Susie Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg 
Subject: Re: [CnD] Frying Bacon

Yes, there is such a thing as a bacon press. Try a kitchen store or one of
the purveyors of gadgets for the blind. I used to have one, but the
microwave works so much better.

Susie



-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 6:13 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Frying Bacon

Hello Mike and Jenna I hope I got the name right. My question is when you
cook bacon on the stove top, how do you turn it over my problem is when I
cooked bacon it curls on me when I try to turn it over. Isn't there a device
that you can put the bacon in between this device and cook it and the bacon
stays straight when you fry it? Is there such a thing?

Teresa MullenSent from my iPhone

> On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark 
>  wrote:
>
> Hi,
>
> I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes.
>
> -Original Message-
> From: Victoria E Gilkerson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, February 28, 2016 11:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Victoria E Gilkerson 
> Subject: [CnD] Frying Bacon
>
>
>
> This may seem like a strange question, but do any of you have 
> particular difficulty in frying bacon?
>
>
>
> Do you do it in the oven or in a skillet on the stove top?  If the 
> latter, how do you handle the fact that often the bacon shrivvles up 
> in the cooking process?
>
>
>
>
>
> Victoria E Gilkerson
>
>
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Frying Bacon

[Jan via Cookinginthedark]

I got the one I have from AFB back in the late seventies. 

-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Frying Bacon

They're very hard to find now; if you do, they're either very small and/or
very heavy! So far, I haven't been able to find them any more in the
catalogs selling products for the blind! AFB used to sell one many years
ago!

Susan 

-Original Message-
From: Susie Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg 
Subject: Re: [CnD] Frying Bacon

Yes, there is such a thing as a bacon press. Try a kitchen store or one of
the purveyors of gadgets for the blind. I used to have one, but the
microwave works so much better.

Susie



-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 6:13 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Frying Bacon

Hello Mike and Jenna I hope I got the name right. My question is when you
cook bacon on the stove top, how do you turn it over my problem is when I
cooked bacon it curls on me when I try to turn it over. Isn't there a device
that you can put the bacon in between this device and cook it and the bacon
stays straight when you fry it? Is there such a thing?

Teresa MullenSent from my iPhone

> On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark
 wrote:
> 
> Hi,
> 
> I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes.
> 
> -Original Message-
> From: Victoria E Gilkerson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, February 28, 2016 11:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Victoria E Gilkerson 
> Subject: [CnD] Frying Bacon
> 
> 
> 
> This may seem like a strange question, but do any of you have particular
difficulty in frying bacon? 
> 
> 
> 
> Do you do it in the oven or in a skillet on the stove top?  If the latter,
how do you handle the fact that often the bacon shrivvles up in the cooking
process? 
> 
> 
> 
> 
> 
> Victoria E Gilkerson
> 
> 
> 
> 
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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[CnD] Costco's Bacon?

[Jan via Cookinginthedark]

It's also more expensive, isn't it? 

-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 11:01 AM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Frying Bacon

i have cooked bacon in a pan, on the George foreman grill but probably out
of laziness, finally settled on microwave bacon from Costco.
It is also about the most delicious bacon and takes around 40 seconds for
several slices.
Because it is precooked, the grease is minimal and flavor maximal4

On Feb 28, 2016, at 8:16 PM, Victoria E Gilkerson via Cookinginthedark
 wrote:



This may seem like a strange question, but do any of you have particular
difficulty in frying bacon? 



Do you do it in the oven or in a skillet on the stove top?  If the latter,
how do you handle the fact that often the bacon shrivvles up in the cooking
process? 





Victoria E Gilkerson





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Re: [CnD] Frying Bacon

[Jan via Cookinginthedark]

I think the bacon  crisper preserves the flavor of the bacon better than the
microwave and I use some of the grease in the pan for scrambled eggs to go
with the bacon. 

-Original Message-
From: Susie Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 11:18 AM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg
Subject: Re: [CnD] Frying Bacon

Yes, there is such a thing as a bacon press. Try a kitchen store or one of
the purveyors of gadgets for the blind. I used to have one, but the
microwave works so much better.

Susie



-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 6:13 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Frying Bacon

Hello Mike and Jenna I hope I got the name right. My question is when you
cook bacon on the stove top, how do you turn it over my problem is when I
cooked bacon it curls on me when I try to turn it over. Isn't there a device
that you can put the bacon in between this device and cook it and the bacon
stays straight when you fry it? Is there such a thing?

Teresa MullenSent from my iPhone

> On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark
 wrote:
> 
> Hi,
> 
> I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes.
> 
> -Original Message-
> From: Victoria E Gilkerson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, February 28, 2016 11:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Victoria E Gilkerson 
> Subject: [CnD] Frying Bacon
> 
> 
> 
> This may seem like a strange question, but do any of you have particular
difficulty in frying bacon? 
> 
> 
> 
> Do you do it in the oven or in a skillet on the stove top?  If the latter,
how do you handle the fact that often the bacon shrivvles up in the cooking
process? 
> 
> 
> 
> 
> 
> Victoria E Gilkerson
> 
> 
> 
> 
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Frying Bacon

[Jan via Cookinginthedark]

You don't have to turn the bacon over if you use a bacon crisper or a cover.


-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 7:13 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Frying Bacon

Hello Mike and Jenna I hope I got the name right. My question is when you
cook bacon on the stove top, how do you turn it over my problem is when I
cooked bacon it curls on me when I try to turn it over. Isn't there a device
that you can put the bacon in between this device and cook it and the bacon
stays straight when you fry it? Is there such a thing?

Teresa MullenSent from my iPhone

> On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark
 wrote:
> 
> Hi,
> 
> I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes.
> 
> -Original Message-
> From: Victoria E Gilkerson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, February 28, 2016 11:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Victoria E Gilkerson 
> Subject: [CnD] Frying Bacon
> 
> 
> 
> This may seem like a strange question, but do any of you have particular
difficulty in frying bacon? 
> 
> 
> 
> Do you do it in the oven or in a skillet on the stove top?  If the latter,
how do you handle the fact that often the bacon shrivvles up in the cooking
process? 
> 
> 
> 
> 
> 
> Victoria E Gilkerson
> 
> 
> 
> 
> 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Frying Bacon

[Jan via Cookinginthedark]

I sometimes do bacon in the oven. But when I'm in the mood to really watch
the bacon I use what is called a bacon crisper. My bacon crisper is old,
over thirty-five years old. I'm not sure you can get the kind I have ay
more. The ones I've seen haven't been as good. It's a piece of metal with
holes in it and a knob on top. You put the crisper with the knob up over the
bacon in a cold pan. turn the pan to medium and then time it from there. You
have to get to know your own stove. I've used my stove for over thirty
years. The bacon doesn't curl or shrivel because the crisper keeps it
straight. Another way is the way Dale showed on one of his shows. Put the
bacon in a cold skillet and put a cover on the skillet. Again, turn your
stove to medium. Time for about ten minutes, which is about the amount of
time the crisper takes. but again, it depends on your stove. I've done it
Dale's way as well, when I'm in the mood to fish out a cover to fit the
skillet. Again, it minimizes the bacon curling or shriveling. 

-Original Message-
From: Victoria E Gilkerson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 11:17 PM
To: cookinginthedark@acbradio.org
Cc: Victoria E Gilkerson
Subject: [CnD] Frying Bacon

 

This may seem like a strange question, but do any of you have particular
difficulty in frying bacon? 

 

Do you do it in the oven or in a skillet on the stove top?  If the latter,
how do you handle the fact that often the bacon shrivvles up in the cooking
process? 

 

 

Victoria E Gilkerson

 

 

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Re: [CnD] Cooking Pork Sausage Links

[Jan via Cookinginthedark]

I do my sausage links in the toaster oven at 350 for about thirty minutes,
like Sheila does. It takes longer but it's more accurate for me. I touch
them for doneness as well.  

-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 22, 2016 6:51 PM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Cooking Pork Sausage Links

I fry them in a pan for about ten minutes.
Generally, I feel them to check for doneness.

On Feb 22, 2016, at 2:51 PM, Sheila Rieger via Cookinginthedark
 wrote:

Hello,
I cook sausage links in my counter oven like this:
Lay each sausage in the grill pan and prick each with a sharp knife.
Bake at 350 for 30 minutes.

This wworks for me.
P.S. I use the thin sausages, not the fat ones.

Sheila,
Vancouver, Canada.
At 09:33 AM 2/21/2016, you wrote:
> Hi All
> Would appreciate any suggestions on the easiest way to cook pork sausage
links and even more  importantly how to tell when they are done.  Thanks.
> Bill
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> 
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2016.0.7442 / Virus Database: 4533/11681 - Release Date: 
> 02/22/16

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Re: [CnD] hard boiled eggs

[Jan via Cookinginthedark]

A friend of mine has a mocrowave egg cooker. She says the eggs cook
perfectly and the shells never stick. I think it's by nordicware. 

-Original Message-
From: Susie Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 22, 2016 11:11 AM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg
Subject: Re: [CnD] hard boiled eggs

Gregory's way is th3e way I do it, gleaned from Julia Child.

Susie


-Original Message-
From: Gregory Yorke via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 21, 2016 7:22 PM
To: Cookinginthedark@acbradio.org
Cc: Gregory Yorke
Subject: [CnD] hard boiled eggs

I learned this way from an old egg delivery man.  It is my favorite.

Put a few eggs into a sauce pan that has a lid.

Put cold water into the pot to cover the eggs.

Bring the pot to a boil.

Turn the heat off and cover the pot.

Let the eggs stand in the hot water for 20 minutes.

Put the pot into the sink , do not pour the hot water out. 

Let cold water go into the pot until the water gets cold.

The eggs should peal without sticking.

The eggs are firm, but not like rubber balls.

 

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Re: [CnD] Italian meal for Dining in the Dark

[Jan via Cookinginthedark]

VEGETABLE LASAGNA WITH ALFREDO SAUCE 

-Original Message-
From: Janet Acheson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, February 18, 2016 7:05 PM
To: cookinginthedark@acbradio.org
Cc: Janet Acheson
Subject: [CnD] Italian meal for Dining in the Dark


Greetings, All! 
My class is hosting our second annual Dining in the Dark at the high school
where I teach.  I am looking for a few things. 


1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It
could be vegan but it must be vegetarian. 
2. Dessert recipe for making cannoli without almond extract. 
3. Other dessert ideas. 
4. Ideas for tactile table decorations. 


Our first Dining in the Dark was an overwhelming success.  However it was
insanely hectic as the menu items required a lot of last minute work.  I am
hoping to lessen that aspect this year and be able to focus more time with
the students on prep methods that support future food prep steps. 


I know sharing here is important but if you wish you may contact me off
list.  I will post a full menu with recipes used and general information
upon the successful completion of the even to be held in mid March.


Thanks so much! 


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Re: [CnD] Blind - friendly ice trays

[Jan via Cookinginthedark]

I had the ann Morris one that looked like a bottle. The ones I have from
tupperware are square or rectangular. 

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 01, 2016 6:16 PM
To: cookinginthedark@acbradio.org; 'Teresa Mullen'
Subject: Re: [CnD] Blind - friendly ice trays

I think Tupperware sold one that looks like a bottle to fill, and years ago,
Ann Morris Enterprises had one.
 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, December 30, 2015 3:49 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Blind - friendly ice trays

Hello everyone.
Hope your Christmas was a beautiful one with your friends and family. I have
a question is there any trees out there that are blind friendly when you
want to make ice cubes? Or any suggestions in pouring water without spilling
it traveling from sink to freezer? LOL

Teresa MullenSent from my iPhone
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Re: [CnD] Blind - friendly ice trays

[Jan via Cookinginthedark]

I like the ones tupperware made. I got mine about twenty years ago. So I'm
not sure if they make them now. They have a cover and you can pour the water
in through a hole with the tray covered, if you want to. I won't use any
other kind. 

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 30, 2015 4:55 PM
To: cookinginthedark@acbradio.org; Teresa Mullen
Subject: Re: [CnD] Blind - friendly ice trays

I lay an ice tray in the freezer so that it is level, then use a small glass
of water to gradually fill it.  Fill 2 or more trays side by side, then
stack them after they are frozen to make room for more if needed.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "Teresa Mullen via Cookinginthedark" 
To: 
Sent: Wednesday, December 30, 2015 3:48 PM
Subject: [CnD] Blind - friendly ice trays


> Hello everyone.
> Hope your Christmas was a beautiful one with your friends and family. 
> I have a question is there any trees out there that are blind friendly 
> when you want to make ice cubes? Or any suggestions in pouring water 
> without spilling it traveling from sink to freezer? LOL
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] ice cube trays

[Jan via Cookinginthedark]

I have trouble getting it into the freezer if it doesn't have a cover on it.
I have trouble holding it level. That's why I like the covered trays. I
don't use ice much, though. 

-Original Message-
From: Gregory Yorke via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 30, 2015 8:24 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] ice cube trays

Fill a tray in the sink and pour the water from the tray into a glass to get
an idea of how much water to use. 

Keep that glass somewhere so you can use it to fill the ice cube trays. 

Put the empty tray into the freezer and use that glass to fill the tray in
the freezer.

You will not over fill the tray that way.

I use this method to make coffee and not over fill the coffee maker. 

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[CnD] Becky

[Jan via Cookinginthedark]

becky, what kind of coffee maker do you  have? 

-Original Message-
From: rebecca manners via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, November 12, 2015 4:02 PM
To: cookinginthedark@acbradio.org; Curtis Delzer
Subject: Re: [CnD] what is your FAVORITE coffee maker, why?

I like mine because it is easy to use. Pour the water into the reservoir in
the back, measure the coffee grounds, make sure everything is in place, turn
on and let brew. :)

Becky Manners

-Original Message-
From: Curtis Delzer via Cookinginthedark
Sent: Tuesday, November 10, 2015 5:49 PM
To: cooking in the dark
Subject: [CnD] what is your FAVORITE coffee maker, why?

Well the subject says it all. Why do you LOVE your coffee maker, why?
or what do you wish your coffee maker did?
Do they still make that talking one?



Curtis Delzer
H.S.
K6VFO
San Bernardino, CA


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Re: [CnD] what is your FAVORITE coffee maker, why?

[Jan via Cookinginthedark]

I have several cup at a time coffee makers, actually. I have the black and
decker cup at a time, which they no longer make and a black and decker brew
n go. I have the Hamilton Beach three in one hot beverage center. I'm not
sure that's still available either. It was as of June, 2015.I had to buy it
from Amazon. But it's my very favorite of the one cup models. In fact, I
have three of them. 

-Original Message-
From: Tammy Freitag via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, November 10, 2015 6:02 PM
To: cookinginthedark@acbradio.org; Curtis Delzer
Subject: Re: [CnD] what is your FAVORITE coffee maker, why?

Curtis,
I have a Hamelton Beech Maker that makes Individual cups.  I like it because
I can make 1 cup at a time.  Since I usually only drink coffee for
breakfast, it keeps me from wasting expensive coffee.  It has a perminat
washable basket which allows me to use any coffee I prefer and I don't have
to buy those paper filters or those throwaway plastic cups.  It has a
removable platform which allows me to use a regular coffee cup or a taller
coffee mug.  It has only 1 button.  Yep, a real button.  I press the button
and like magic, a light comes on and the water starts getting hot.  It was
much cheaper than a curick and is environmentally friendlier.  .  Hum, not a
bad commercial.  lol!

On 11/10/15, Curtis Delzer via Cookinginthedark
 wrote:
> Well the subject says it all. Why do you LOVE your coffee maker, why?
> or what do you wish your coffee maker did?
> Do they still make that talking one?
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
>
> ___
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>


--
Independence is yours .  Are you willing to reach for it?
Tammy
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Re: [CnD] what is your FAVORITE coffee maker, why?

[Jan via Cookinginthedark]

I forgot to say that I like the cup at a times that use regular ground
coffee because I can measure the coffee to my liking and there is always a
fresh cup and the coffee goes directly into the cup. I can also use it to
heat water for tea, instant soup or oatmeal, etc. 

-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, November 10, 2015 6:19 PM
To: cookinginthedark@acbradio.org; 'Tammy Freitag'
Subject: Re: [CnD] what is your FAVORITE coffee maker, why?

I have several cup at a time coffee makers, actually. I have the black and
decker cup at a time, which they no longer make and a black and decker brew
n go. I have the Hamilton Beach three in one hot beverage center. I'm not
sure that's still available either. It was as of June, 2015.I had to buy it
from Amazon. But it's my very favorite of the one cup models. In fact, I
have three of them. 

-Original Message-
From: Tammy Freitag via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 6:02 PM
To: cookinginthedark@acbradio.org; Curtis Delzer
Subject: Re: [CnD] what is your FAVORITE coffee maker, why?

Curtis,
I have a Hamelton Beech Maker that makes Individual cups.  I like it because
I can make 1 cup at a time.  Since I usually only drink coffee for
breakfast, it keeps me from wasting expensive coffee.  It has a perminat
washable basket which allows me to use any coffee I prefer and I don't have
to buy those paper filters or those throwaway plastic cups.  It has a
removable platform which allows me to use a regular coffee cup or a taller
coffee mug.  It has only 1 button.  Yep, a real button.  I press the button
and like magic, a light comes on and the water starts getting hot.  It was
much cheaper than a curick and is environmentally friendlier.  .  Hum, not a
bad commercial.  lol!

On 11/10/15, Curtis Delzer via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Well the subject says it all. Why do you LOVE your coffee maker, why?
> or what do you wish your coffee maker did?
> Do they still make that talking one?
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Independence is yours .  Are you willing to reach for it?
Tammy
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Re: [CnD] Coffeemakers that use K cups

[Jan via Cookinginthedark]

Hamilton Beach sells a flex brew. It uses k-cups, as well as you can use
regular coffee. 

-Original Message-
From: Melanie Bausom via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 04, 2015 10:23 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Coffeemakers that use K cups

Hi everyone,
I know this has been discussed some, but I don't remember which brands
people mentioned. I'm looking for a coffeemaker other than a Keurig that
uses the K cups. I've had two Keurigs and they both went bad in less than a
year. I'm hoping to get one that won't quit on me. 
Any help would be much appreciated.
Thanks!


-Original Message-
From: ajackson212--- via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 04, 2015 6:24 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] pouring into a cup.

Hi all,
A liquid level indicator is very helpful, but if you don't have one
available, you can do several things, such as: putting the container on a
tray to catch any spills, or putting the container in the sink for the same
reason.  If the liquid isn't boiling hot, you can use a finger on the inside
of the cup to feel for the level of the liquid.  
Practice also helps.  You can practice with cold liquid just to get the feel
of pouring before going to the hot liquid.
Hope all of this helps.
Blessings,
Alice


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[CnD] Bacon In the oven

[Jan via Cookinginthedark]

I put foil in the pan when I cook bacon in the oven. Easier to clean 

-Original Message-
From: brenda mueller via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, September 07, 2015 8:28 AM
To: cookinginthedark@acbradio.org; Becky McCullough
Subject: Re: [CnD] OT; happy labor day

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

Brenda Mueller


> - Original Message -
>From: Becky McCullough via Cookinginthedark
To: , Steve Stewart
Date sent: Mon, 07 Sep 2015 10:46:18 +
>Subject: Re: [CnD] OT; happy labor day

>Happy labor day.
>It rained heavily yesterday and late last night.
>Oh, can you cook bacon in the oven with aluminum foil in the
baking pan?
>Becky
>- Original Message -
>From: "Steve Stewart via Cookinginthedark" 
To: "cookinginthedark" Sent: Monday, September 07, 2015 5:40 AM
>Subject: [CnD] OT; happy labor day


>>I want to wish everyone in the states a happy labor day. be
careful. keep
>>on posting all your recipes.
>> Steve Stewart
>> CnD Moderator
>> email; cookda...@suddenlink.net
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[CnD] Italian Meatloaf

[Jan via Cookinginthedark]

Here's one I got from a radio show in our area about thirty years ago. It's
a good recipe. I've made it several times:
Italian Meatloaf
1-1/2 pounds lean hamburg
3/4 cup Italian bread crumbs
1 egg
1 cup spaghetti sauce, homemade or jarred, divided
1 4-ounce can mushrooms, drained
1 clove crushed garlic or 1/4 tsp garlic powder
1/2 tsp basil
2 tbsp parmesan cheese
1 medium green pepper, chopped
1 medium onion, chopped
1-1/2 tbsp oil
Heat oil in skillet. Simmer pepper, onion and garlic until half-cooked.
Drain well. In a bowl, mix meat, crumbs, egg, mushrooms and half the
spaghetti sauce.Add onion and pepper and mix well. Pour into loaf pan.
Mix remaining sauce with cheese and pour over the top of the loaf. Bake at
350 degrees, for one hour.

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Re: [CnD] trick to pouring liquids

[Jan via Cookinginthedark]

Then you have to pour the rest back into the original container. I pour in
the sink and I use funnels a lot. 

-Original Message-
From: Gary Metzler via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, June 25, 2015 8:38 AM
To: cookinginthedark@acbradio.org; Luis Roman
Subject: Re: [CnD] trick to pouring liquids

Thanks for the suggestion.

-Original Message-
From: Luis Roman via Cookinginthedark
Sent: Thursday, June 25, 2015 4:16 AM
To: cookinginthedark@acbradio.org ; Teresa Mullen
Subject: Re: [CnD] trick to pouring liquids

you can always pour a little in a wide bowl and put your spoons in there and
take out the amount you need by the size of the spoon.

Peace
Luis

-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Wednesday, June 24, 2015 5:58 PM
To: [cookinginthedark@acbradio.org] ; Gary Metzler
Subject: Re: [CnD] trick to pouring liquids

Hello Gary my name is Teresa welcome to the list. Well I learned an easy way
to measure things by putting oil in a different jar or an empty jar of
peanut butter or mayonnaise. If you have measuring spoons that are the metal
kind the table spoon is bent like a ladle and the others as well this would
be easier to ladle out oil from the jar and measuring it to where it is
needed. I hope that helps like you measure out the oil from the jar then put
it in whatever you are baking or cooking.

Teresa MullenSent from my iPhone

 On Jun 24, 2015, at 1:06 PM, Gary Metzler via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hi Desi,

 Thanks for this info it is very helpful.

 -Original Message- From: desi noller via Cookinginthedark
 Sent: Wednesday, June 24, 2015 10:25 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] trick to pouring liquids

 Hello Gary,

 When I measure oil, I do it over an empty bowl so that if the oil runs 
 over my measuring cup or spoon, the excess will run into the bowl.  
 Then, if I managed to spill too much oil in the bowl, I use a funnel 
 to pour the excess oil back into the bottle.  If I don't spill very 
 much, I just usually rinse it down the drain with very hot water.  
 Either way, the oil is in the bowl and not on the counter.  Also, I 
 often place the bowl I'm measuring over in the sink so there is less 
 mess to clean up.  I don't think there's any real easy way to measure 
 oil!  Even most of my sighted friends don't like to do it!  Hope this
helps!

 Desi




 - Original Message -
 From: Gary Metzler via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: Cookinginthedark@acbradio.org
 Date: Wednesday, June 24, 2015 1:31 am
 Subject: [CnD] trick to pouring liquids



 Hi All,

 I am new to the list.  I have a quesstion.  Are there any tricks to 
 pouring liquids?  For example say a recipe calls for 1 1/2 tsp of oil 
 how would I pour that without making a mess?  Thank you for any help.
 Regards, Gary kn4ox
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Re: [CnD] a discover while being a nut

[Jan via Cookinginthedark]

I'll have to try that. 

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, June 25, 2015 7:05 PM
To: cooking in the dark list
Subject: [CnD] a discover while being a nut

Something that has always bugged me is the fact that bread makers never
separate hot-dog buns.  In a package of 8, they are divided into 2 portions
of 4, and each portion is, sort of, separate into sections of 2.  But those
sections are not separated.  So, after thinking about what would be a quick
and easy way to separate the buns, I got a pizza wheel out and used it to
separate the 2-bun sections.  It works quickly and effortlessly.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
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Re: [CnD] garden veggie casserole

[Jan via Cookinginthedark]

I'd think the sour cream or soup would make it too liquid. 

-Original Message-
From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, June 01, 2015 9:47 PM
To: cookinginthedark@acbradio.org; rebecca manners
Subject: Re: [CnD] garden veggie casserole

This sounds really good. If you want to change it up a bit I would put in
some plain greek yogurt or sour cream. I love Italian spices or garlic
powder too. Sounds really good as is though.
Shannon

- Original Message -
From: rebecca manners via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Monday, June 01, 2015 9:50 AM
Subject: [CnD] garden veggie casserole


 Hi fellow cooks.

 We had a dinner at church yesterday, and my mom and I made this recipe. It

 turned out really well, but I am thinking of adding some sour cream, 
 mushroom soup or something similar to the vegetables next time I make it. 
 Anyone have any thoughts?

 Thanks,

 Becky Manners


 GARDEN VEGGIE CASSEROLE



 1 1/2 cup chopped zucchini

 1 cup chopped yellow summer squash

 1 cup chopped tomato

 1 medium onion, chopped

 1/3 cup grated parmesan cheese

 1 cup shredded mozzarella cheese

 1 1/2 cup milk

 3/4 cup baking mix

 3 eggs

 3/4 teaspoon salt

 1/2 teaspoon pepper

 Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking

 dish. Sprinkle zucchini, yellow squash, tomato, onion and

 cheeses evenly in baking dish. Beat remaining ingredients in

 blender at high speed 15 sec. or with a hand beater for 1

 min or until smooth. Pour evenly in dish. Bake 35-40 minutes

 or until knife inserted in center comes out clean. Let stand

 5 minutes before cutting
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[CnD] My Mom's Dessert

[Jan via Cookinginthedark]

I forgot to say, that it's better to use the cooked pudding than instant.
I've had it made with instant pudding, but the graham crackers don't soften
as well as they do with the cooked pudding.  I've had similar desserts made
with bananas, as Alice mentioned in another post. But I like it better with
just the pudding.

-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, June 02, 2015 6:25 AM
To: cookinginthedark@acbradio.org; 'Nancy and Gary'
Subject: Re: [CnD] Recipe Request

My mom used to make a dessert she always called creamell pudding. I don't
know where she got the recipe. But all she did was line an 11-by-7-inch
pyrex dish with graham crackers, whole or some can be broken to fit the pan.
Then she prepared a 4-ounce package of chocolate cook and serve pudding and
poured it over the crackers, while the pudding was very hot. then she put
another layer of crackers on top. then she prepared a package of either
vanilla or butterscotch cook and serve pudding and poured that on top of the
second layer of crackers, again, while still hot. then she put a few crushed
crackers on top. she chilled the dessert and served it with or without
whipped cream. My mom passed away in 2010, but the family still makes the
dessert.

-Original Message-
From: Nancy and Gary via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, June 01, 2015 7:45 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request

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

Sent from my iPhone
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Re: [CnD] Recipe Request

[Jan via Cookinginthedark]

My mom used to make a dessert she always called creamell pudding. I don't
know where she got the recipe. But all she did was line an 11-by-7-inch
pyrex dish with graham crackers, whole or some can be broken to fit the pan.
Then she prepared a 4-ounce package of chocolate cook and serve pudding and
poured it over the crackers, while the pudding was very hot. then she put
another layer of crackers on top. then she prepared a package of either
vanilla or butterscotch cook and serve pudding and poured that on top of the
second layer of crackers, again, while still hot. then she put a few crushed
crackers on top. she chilled the dessert and served it with or without
whipped cream. My mom passed away in 2010, but the family still makes the
dessert.

-Original Message-
From: Nancy and Gary via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, June 01, 2015 7:45 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request

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

Sent from my iPhone
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