Re: [CnD] Crockpot Liners

[Nicole Massey via Cookinginthedark]

There's another important benefit of a crock pot liner. The night before
assemble the recipe in a liner. Gather the opening and use a twist tie or
clip to close it, then place it in the fridge. The next morning you can
deploy the bagged recipe into the crock pot and start cooking, and since the
liner is thinner and more uniform than the crock there's no risk of anything
cracking or breaking as heat is applied. I've also packaged up a recipe for
a friend who is running short on food money. I'm a total liner fan, and I
have them for all my crock pots.
And the first time you make queso dip in a liner you'll be sold on them too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, January 09, 2021 5:31 PM
To: meward1954--- via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Crockpot recipes

If you enjoy cleaning your crockpot once you've got the food out of it, you
must not use a crockpot liner.


On Sat, 9 Jan 2021, meward1954--- via Cookinginthedark wrote:

> I might try some of these recipes, but I don't see why you absolutely have
> to have the plastic liner.
>
> -Original Message-
> From: Cookinginthedark  On Behalf
Of
> Jude DaShiell via Cookinginthedark
> Sent: Saturday, January 9, 2021 3:29 PM
> To: Regina Marie via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Crockpot recipes
>
> Crockpot liners have an opening and it's large otherwise nothing would be
> able to be put into them.
>
>
> On Sat, 9 Jan 2021, Regina Marie via Cookinginthedark wrote:
>
>> Now they sell "crockpot liners" which are like a plastic bag with no
>> opening. You drop them into your crockpot and they aid in clean-up.
>>
>>
>> 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
>> Karen Delzer via Cookinginthedark
>> Sent: Saturday, January 09, 2021 2:43 AM
>> To: Cooking in the Dark 
>> Cc: Karen Delzer 
>> Subject: Re: [CnD] Crockpot recipes
>>
>> Hi, I'm confused by the term crockpot liner. Do you mean just the bottom
> of
>> the pot, or need I buy another piece to go into my crock?
>> Recipe sounds yummers!!!
>>
>> Karen
>> At 01:40 AM 1/9/2021, you wrote:
>>> Round steak is affordable.  Potatoes and onions peeled and halved and
>>> placed in the bottom of a crockpot liner followed by round steaks and
>>> half a cup of left over coffee and cooked on low for 6 to
>>> 8 hours produces a gravy from the coffee that tastes nothing like
>>> coffee and steaks that are tenderized or did the last time I made this.
>>> If the steaks get put on a plate and the remaining contents in the
>>> liner get mashed, you get steaks and onion loaded mashed potatoes with
>>> that gravy.  Maybe add a salad and bread and you have a balanced meal
>>> on your hands.
>>>
>>>
>>>
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>>
>>
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Re: [CnD] what are these chips?

[Nicole Massey via Cookinginthedark]

Spins were definitely pizza flavored, to the point that they got the
nickname of "pizza wheels". They looked like a wheel with six (IIRC) spokes,
at least when they didn't get broken in the box. (this was super common) And
I agree, it'd be great to have them back.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Wednesday, December 02, 2020 3:02 PM
To: 'Cooking in the Dark' 
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] what are these chips?

Whistles were little cheese flavored tubes. Spins were flat, round things. I
think they had a sort of windmill design and were pizza flavored. It would
be nice if they tried again on the pizza flavor and improved it. Bugles were
the only ones with a quality taste, which is why they lasted.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Wednesday, December 2, 2020 12:52 PM
To: meward1954--- via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] what are these chips?

Yes, these weren't very salty but ridged and tasty but not greasy.

On Wed, 2 Dec 2020, meward1954--- via Cookinginthedark wrote:

> Date: Wed, 2 Dec 2020 12:21:24
> From: meward1954--- via Cookinginthedark 
> 
> To: 'Cooking in the Dark' 
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> I remember bugles being sort of ridged, very salty, very greasy, and 
> unfortunately, very tasty.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Wednesday, December 2, 2020 9:03 AM
> To: 'Cooking in the Dark' 
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> I don't know, but, your description makes me think of Bugles.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Wednesday, December 2, 2020 9:42 AM
> To: cookinginthedark@acbradio.org
> Cc: Jude DaShiell 
> Subject: [CnD] what are these chips?
>
> I don't have the package since these were packed in a snack bag along 
> with other snacks.  I'm pretty sure these are made from corn with a 
> cheese flavor and they're long triangle-shaped.  The narrow point is 
> closed and the narrow end of the triangle is open.  The triangles are
somewhat flat.
> A little bit of dip could be put into the narrow end of the triangle 
> since the chips are open on the narrow end and closed on the narrow point.
>
>
>
> --
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Re: [CnD] waffle recipes

[Nicole Massey via Cookinginthedark]

This recipe is tasty with warmed applesauce instead of syrup, and that way 
they're also diabetic friendly.
Regarding egg separation, it's possible to do using only the two halves of an 
egg shell, but it's far simpler to use an egg separator to do it. I've 
encountered two kinds -- one that looks like a handled measuring cup with thin 
slots on the bottom, (place this over a bowl or cup to catch the egg whites) or 
a container with a lid that has a well in the center designed to hold the yolk 
and pass the white through. I have both, and they're useful  in most situations 
about the same.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Penny Reeder via Cookinginthedark
Sent: Saturday, November 28, 2020 10:17 PM
To: wohlg...@gmail.com; Cooking in the Dark 
Cc: Penny Reeder 
Subject: Re: [CnD] waffle recipes

Here’s a delicious batter that you can use for either waffles or pancakes. It 
is not inexpensive, as it uses 6 eggs, as well as cottage cheese, but the 
waffles are so delicious! The first time i made these, my husband and i hadn’t 
been married for very long. We had received a waffle maker for Christmas and 
invited my two aunts for dinner. We nade bacon and waffles. We loved the 
waffles so much that, when we finished the first batch of waffles, my husband 
drove to the grocery store and bought another dozen eggs so we could make more! 
Cottage Cheese Waffles: in blender container, combine  6 eggs, 1 cup cottage 
cheese, 1/2 cup flour, 1/2 tsp. Salt, 1/4 cup canola oil, 1/4 cup milk, and a 
tsp. Of vanilla extract. Blend until smooth. Then pour onto preheated waffle 
iron or buttered and heated griddle. Wonderful either way! If you make 
pancakes, make them small, silver-dollar size! Waffles are light and delicious! 
Enjoy! Penny 

Sent from my iPhone

> On Nov 28, 2020, at 9:53 PM, Jim via Cookinginthedark 
>  wrote:
> 
> Hi there FOLKS!
> 
> Was wondering if someone had a good waffle recipe? Actually have never made 
> them although I have made pan cakes a couple times although it has been quite 
> a while. I know my mom said when she makes the batter that she always 
> separated the eggs.  How difficult is this for someone with limited vision? 
> Any suggestions or advice would be greatly appreciated! Thanks and Have A 
> Great Day!
> 
> de
> 
> .
> 
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Re: [CnD] Broccoflower

[Nicole Massey via Cookinginthedark]

I love broccoflower, and I look forward to being able to eat it again.
It's a mild broccoli with a bit of cauliflower texture and taste, so it should 
be fine if the taste will work in what you're trying to do. (in short, 
something with a less strong broccoli taste)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Kerryann Ifill via Cookinginthedark
Sent: Saturday, November 21, 2020 8:19 AM
To: Cooking in the Dark 
Cc: Kerryann Ifill 
Subject: [CnD] Brocoflour

Hi all,

With all the weird weather we’ve been having locally, vegetables have become a 
bit erratic in when we can find them.
So my recent visit to the supermarket netted me a hybrid collyflower and 
crocolli instead of either of the two. I have a recipe for a creamy broccoli 
and cheese recipe, can I just substitute?

Not sure why not, but thought I
D ask.

Kerry
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[Nicole Massey via Cookinginthedark]

Listen to hear the bubbling to get more fierce, and stir -- you'll feel it
sticking together and not much fluid left. Taco seasoning causes the meat to
stick together.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dani Pagador via Cookinginthedark
Sent: Saturday, September 19, 2020 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Taco Pasta T&T

Hi, Nicole.
Thanks for the recipe. Re adding in the taco seasoning,  how do you know
when most of the water has gone? That's always been one of my problems.

Thanks,
Dani

On 9/18/20, Nicole Massey via Cookinginthedark
 wrote:
> I've been thinking about this recipe for a few days so I made it tonight.
> It's a bit rich so select side dishes accordingly.
> First take an 8 oz. block of cream cheese out of the fridge and let it 
> soften at room temperature. Brown 2 pounds of ground beef, as lean as 
> you're comfortable with. Turn out into a sieve or colander and rinse 
> to get rid of extra fat. Return to the pan on the stove and mix in two 
> envelopes of taco seasoning (I use the Taco Bell stuff) and two cups 
> of water. Simmer until most of the water is absorbed/steamed off. Drop 
> in the block of cream cheese and fold the meat over it until the block 
> is melted and mixed in. Turn out the meat, seasoning, and cheese 
> mixture into a mixing bowl or sealable container big enough to also 
> handle the pasta. Boil 6 cups of water and pour in a bag or box of 
> pasta shells. Reduce heat and cook for 15 minutes or to your preferred 
> level. Drain pasta shells and mix in the mixing bowl/storage container 
> until the meat and cheese mixture is blended through the pasta. 8 
> substantial servings.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
>
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cookinginthedark@acbradio.org

[Nicole Massey via Cookinginthedark]

I've been thinking about this recipe for a few days so I made it tonight.
It's a bit rich so select side dishes accordingly.
First take an 8 oz. block of cream cheese out of the fridge and let it
soften at room temperature. Brown 2 pounds of ground beef, as lean as you're
comfortable with. Turn out into a sieve or colander and rinse to get rid of
extra fat. Return to the pan on the stove and mix in two envelopes of taco
seasoning (I use the Taco Bell stuff) and two cups of water. Simmer until
most of the water is absorbed/steamed off. Drop in the block of cream cheese
and fold the meat over it until the block is melted and mixed in. Turn out
the meat, seasoning, and cheese mixture into a mixing bowl or sealable
container big enough to also handle the pasta. Boil 6 cups of water and pour
in a bag or box of pasta shells. Reduce heat and cook for 15 minutes or to
your preferred level. Drain pasta shells and mix in the mixing bowl/storage
container until the meat and cheese mixture is blended through the pasta. 8
substantial servings.

Sent from my HAL 9000 in transit to Jupiter



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Re: [CnD] Fish recipes

[Nicole Massey via Cookinginthedark]

Yeah, bring them on. I bought 5 pounds of frozen catfish fillets on a recent 
store trip, so I'd like options besides breading and frying.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Regina Marie via Cookinginthedark
Sent: Thursday, September 03, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] Fish recipes

Yes. Please share them. Looking forward to it and thanks for asking. 


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 
meward1954--- via Cookinginthedark
Sent: Thursday, September 03, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Fish recipes

I have a group of fish recipes that I just got from the ACB cooking group.  I 
have not gone over them and was not present for the meeting.  But I can send 
the whole file or send them to you if you want.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:46 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

No, I am on a renal diet for my kidneys so I am restricted on so much foods. I 
cook and bake a lot but I don't eat a lot of my foods much.
I taste it of course but I just love to cook and bake.
At times I bake and cook for other's.
Some form of fish would be great.
Tuna, I would do.
smile
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 3:40 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

That looks really good.  Healthy food doesn't have to be low taste. 

Have you made this with fish like salmon or tuna?  


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:37 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Sugar's Chicken Salad Sandwiches

Sugar's Chicken Salad Sandwiches

 

Ingredients:

1 bag of baby spinach leaves

About a third red onion or to taste (diced)

1sm. Green Bell Pepper (diced)

1 can of black olives (sliced)

1 cup Broccoli Florets(chopped)

2 Stalks Celery (diced)

2 cans of Chicken in a can (in water and drained ) or you can boil chicken

and shred if desired-I like using the roasted chicken then shredding it.

About 1 tea spoon of garlic

Lemon to taste

Salt & Pepper to taste

Mayonnaise to taste

6 Ounce Walnuts (chopped)-optional

Dried cranberries(also optional and To taste

Hot sauce is optional. My Daniel likes tapa tio

Directions:

In a Lg. Bowl, cut up baby spinach to smaller size.

Place chicken in the bolw, along with all the veggies.

*To get chicken to spread evenly, shred it a bit more. unless you wish for

chunks as canned chicken comes in chunks.(optional)

Add mayo to the ingrediants, enough to your taste. I add about 3 to 4

serving size spoons, again according to your taste

Drizzle a little lemon juice.

Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my

case Tapa tio it is!*

 

You may serve salad in croissants or your choice of bread, or if you wish

you may serve with crackers.

 

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

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

-Sugar 😘

 

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Re: [CnD] Bisquick Dumplings

[Nicole Massey via Cookinginthedark]

A friend uses this recipe to make chicken and dumplings, and it turns out
well. Very tasty.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Tuesday, September 01, 2020 12:34 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] Bisquick Dumplings

Bisquick Dumplings

 

Nothing tops off beef stew or chicken and vegetables better than these
two-ingredient

dumplings!

Makes: 10 dumplings

2 cups Original Bisquick mix

2/3 cup milk

1. Stir ingredients until soft dough forms.

2. Drop by spoonsful onto boiling stew; reduce heat.

3. Cook uncovered 10 minutes. Cover and cook 10 minutes.

High Altitude (3500-6500 ft) No changes.  Enjoy.

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Re: [CnD] Way Out of my Comfort Zone

[Nicole Massey via Cookinginthedark]

These days I use pizza pans of various types depending on what I'm cooking.
I also have cookie sheets and Pyrex glassware.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Tuesday, August 18, 2020 7:37 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Way Out of my Comfort Zone

I won't try a pizza peel any time soon. With my luck the pizza wouldn't land
on the floor where a sensible one would go, but fall into the oven, sliding
cleverly through the rack onto the oven bottom and, of course landing upside
down on the heating element. Same reason I won't go the pizza stone route.
But then my pizza would just land partly on the stone and spill its contents
down onto the oven elements. The floor would be a better alternative because
then Katie would get some even if I didn't. Not that I'm supposed to let her
have pizza.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, August 17, 2020 9:35 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Way Out of my Comfort Zone

Talk about out of my comfort zone!  I will have to try a pizza peel.


-Original Message-

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Re: [CnD] Way Out of my Comfort Zone

[Nicole Massey via Cookinginthedark]

Yep. It's the widest of the spatula types I've ever encountered.
You grab the handle as close as you can to where it goes from wood (or
whatever heat resistant material they use for the handle) and extend the
rest of the handle back along your arm to help with stability. You get the
hang of not dumping the pan over onto the floor pretty quickly.
To practice, take your pizza pan or a metal pan around that size and put a
few smallish rocks in it. Practice removing that with the oven turned off so
you can get comfortable inserting and removing it.

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: Monday, August 17, 2020 7:26 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Way Out of my Comfort Zone

I've never used a pizza peel.   Has anybody else?



-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Monday, August 17, 2020 8:58 AM
To: Dena Polston via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Way Out of my Comfort Zone

That could work so long as boiling water doesn't get poured directly onto
the dough.  Maybe with the loaf back a little in the oven that wouldn't
happen and use of a pizza peal for inserting and removing the loaf would be
a good idea.

On Mon, 17 Aug 2020, Dena Polston via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 05:32:35
> From: Dena Polston via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Dena Polston 
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> I wonder if one could use one of those old whistling teapots and pour 
> it in that way? (smile)
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of meward1954--- via Cookinginthedark
> Sent: Friday, August 14, 2020 12:06 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> In some recipes, like French bread, the water is supposed to already 
> be boiling when you put it in the oven. You are supposed to first put 
> an empty pan on the bottom shelf or bottom of the oven.  Then you put 
> the bread into the oven above the pan.  Then you quickly pour the 
> already boiling water into the pan underneath.  Now there may be some 
> intrepid blind person around who would feel safe doing this, but that 
> person is not me.  I am not really sure how safe I would feel doing 
> this if I were sighted.  But as a blind person, I have the added 
> complication of making absolutely sure that all the water is going to 
> land in the bottom pan.  But since the water is already boiling when 
> you pour it, it is guaranteed to steam up.  If you just put in a pan 
> of hot but not boiling water, this probably won't happen.  It won't 
> give the bread that really nice, hard  finish either, of course.  But 
> it
will be good enough for the average home cook.
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Carol Ashland via Cookinginthedark
> Sent: Thursday, August 13, 2020 9:31 PM
> To: Pamela Fairchild via Cookinginthedark 
> 
> Cc: Carol Ashland 
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> I use silicone mits when I take things out of the oven.
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela 
> Fairchild via Cookinginthedark  wrote:
> >
> > I waited about 30 to 45 seconds before I reached in after the oven 
> > was off and I had opened its door. I did not get steamed or burned.
> > My report is in another message that is either here somewhere or on 
> > its
way.
> >
> > Pamela Fairchild
> > 
> >
> > -Original Message-
> > From: Cookinginthedark On Behalf Of meward1954--- via 
> > Cookinginthedark
> > Sent: Thursday, August 13, 2020 8:14 PM
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: Re: [CnD] Way Out of my Comfort Zone
> >
> > Pamela:
> >
> > I have ben afraid of doing things like French bread, where you have 
> > to put the pan of water into the oven.  Some of the recipes tell you 
> > to do it "quickly" and that is what I don't like.  Almost as bad as 
> > the ones that say "stand back" before telling you to do something.
> > Please let us know how this turned out and hope that you didn't get
singed.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
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>
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Re: [CnD] Thoughts on pasta cooking

[Nicole Massey via Cookinginthedark]

When using stick pasta, use your hand to measure. Circle the pasta with your 
index finger and put your nail in the divots opposite the knuckle or fingertip. 
All the way to the base of the thumb (making a tight "Okay symbol) is one 
serving, the next knuckle up is two, and the finger tips touching makes 3 
servings. I've found this works very well. It's the only thing of any value a 
friend's ex-boyfriend ever said to me. (He worked in an Italian restaurant run 
by a true Italian grandmother, so I trust it)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Thoughts on pasta cooking

Have you seen the pasta measuror? It is a long flat piece of plastic with round 
holes in it.Going  From left to right, the holes start out small and get 
larger. I believe there are four of them.   the measurements are for   two, 
four, six, and eight servings. You can push the pasta through the holes until 
it can't hold  any more.   You should have a bowl under the measureor  in case 
you drop any which is sure easy to do. This measureore isn't the easiest thing 
to use, but if you want to measure the dry pasta out it can be helpful.

On 8/16/2020 2:38 PM, Nicole Massey via Cookinginthedark wrote:
> Yep, a pasta server or sometimes called a pasta fork. If you're not 
> using a pasta pot or portioning things out for more than one person 
> they're useful to have and with a bit of skill and arrangement they 
> don't take up much drawer space. (I use a crock for all tools that I 
> tend to use  on the stove or counter tops, so one of these fits with 
> no problem at all)
>
> 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: Sunday, August 16, 2020 4:14 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Thoughts on pasta cooking
>
> The thing that I have, when I can find it, is a thing that looks like 
> a slotted spoon and a rake had babies.  On the end, it has a somewhat 
> bowl-shaped thing with a single slit in the back.  On the front, 
> perpendicular to the handle and shaft, are things that stick out 
> around the edge of the bowl.  This thing will pick up pasta pretty 
> well.  Again, it does a great job when I can find it.  When I can't, I 
> have a fight, and I usually lose.
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Linda S. via Cookinginthedark
> Sent: Sunday, August 16, 2020 3:06 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Thoughts on pasta cooking
>
> Hi:
>
>
> I do the same, and once my husband decided in his sweet little brain 
> that he would cook some spagheti and fettuccini together because we 
> didn't have enough spaghetti for dinner and it turned out terrible.
>
> Do you have a pasta server? I love mine for fishing out the pasta to 
> check for doneness. It makes life a lot easier.
>
> On 8/16/2020 11:36 AM, meward1954--- via Cookinginthedark wrote:
>> Funny how a long time ago, they pretty much used to tell you to cook 
>> pasta with as much water as possible in a big pot. This was to make 
>> it les starchy.  I think that it might have ben also to have some 
>> effect on the cooking time, but I'm not sure.  Now all the cool kids 
>> are cooking it in les water and even cooking it with the other 
>> ingredients, as in the Instant Pot or other one-pot meals.
>>
>> I recently heard Dale say that pasta cooks ten minutes.  Love you, 
>> Dale, but it ain't necessarily so.  Depends on the pasta, how big it 
>> is, how thick it is, and who knows what else.  We proved this, 
>> without meaning to.;  We have a metal container that we put spaghetti 
>> in.  But somehow, and nobody will admit to having done this, the 
>> fettucine got
> mixed up with the spaghetti.
>> We don't know which of us did it.  But we do know that after trying 
>> to cook this once, the results were so awful that we wound up having 
>> to separate out the rest of the fettucine by hand to keep it from 
>> happening again.  We had undercooked pasta and overcooked pasta in 
>> the
> same dish.  It was not pretty.
>> It took us at least an hour to separate out all the fettucine.
>>
>> Pasta packages all have their own timing listed on the package.  They 
>> are not the same, not even for the same kind of pas

Re: [CnD] Thoughts on pasta cooking

[Nicole Massey via Cookinginthedark]

Yep, a pasta server or sometimes called a pasta fork. If you're not using a
pasta pot or portioning things out for more than one person they're useful
to have and with a bit of skill and arrangement they don't take up much
drawer space. (I use a crock for all tools that I tend to use  on the stove
or counter tops, so one of these fits with no problem at all)

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: Sunday, August 16, 2020 4:14 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Thoughts on pasta cooking

The thing that I have, when I can find it, is a thing that looks like a
slotted spoon and a rake had babies.  On the end, it has a somewhat
bowl-shaped thing with a single slit in the back.  On the front,
perpendicular to the handle and shaft, are things that stick out around the
edge of the bowl.  This thing will pick up pasta pretty well.  Again, it
does a great job when I can find it.  When I can't, I have a fight, and I
usually lose. 


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:06 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Thoughts on pasta cooking

Hi:


I do the same, and once my husband decided in his sweet little brain that he
would cook some spagheti and fettuccini together because we didn't have
enough spaghetti for dinner and it turned out terrible.

Do you have a pasta server? I love mine for fishing out the pasta to check
for doneness. It makes life a lot easier.

On 8/16/2020 11:36 AM, meward1954--- via Cookinginthedark wrote:
> Funny how a long time ago, they pretty much used to tell you to cook 
> pasta with as much water as possible in a big pot. This was to make it 
> les starchy.  I think that it might have ben also to have some effect 
> on the cooking time, but I'm not sure.  Now all the cool kids are 
> cooking it in les water and even cooking it with the other 
> ingredients, as in the Instant Pot or other one-pot meals.
>
> I recently heard Dale say that pasta cooks ten minutes.  Love you, 
> Dale, but it ain't necessarily so.  Depends on the pasta, how big it 
> is, how thick it is, and who knows what else.  We proved this, without 
> meaning to.;  We have a metal container that we put spaghetti in.  But 
> somehow, and nobody will admit to having done this, the fettucine got
mixed up with the spaghetti.
> We don't know which of us did it.  But we do know that after trying to 
> cook this once, the results were so awful that we wound up having to 
> separate out the rest of the fettucine by hand to keep it from 
> happening again.  We had undercooked pasta and overcooked pasta in the
same dish.  It was not pretty.
> It took us at least an hour to separate out all the fettucine.
>
> Pasta packages all have their own timing listed on the package.  They 
> are not the same, not even for the same kind of pasta.  I often just 
> don't time pasta at all, though it depends on what I'm making.  I test 
> it instead, which means fishing out a piece and sometimes getting a 
> little
frustrated.
> I'm not saying I recommend this.  It's just a bad habit I have gotten 
> into after a lot of frustration.
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Dani Pagador via Cookinginthedark
> Sent: Sunday, August 16, 2020 1:36 AM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: [CnD] Thoughts on Marilyn's Mommy's Mac and Cheese
>
> Hey, Guys.
> I have the mac and cheese in the oven as I write this. The apartment 
> smells amazing.
> I tweaked the recipe just a smidge, adding a pinch of dry mustard, and
> 1/4 tsp each of onion and garlic powder. I used 1/4 tsp salt and 1/2 
> tsp pepper. I didn't have Italian bread crumbs, so couldn't add a 
> breadcrumb topping. But the cheese combo is really really good. I 
> snuck a taste before mixing the macaroni in.
> I also found a website that showed how to cook the macaroni with less
water.
> I used a 1 qt saucepan and put in 2-1/2 cups of water and 1 tsp salt. 
> I brought the water to a boil and added the macaroni. I turned the 
> heat down to 6 o'clock on my electric stove and stirred every few 
> minutes, and it took just shy of 9 minutes for the mac to reach the al 
> dente state. The guy who did the pasta experiment followed advice from 
> Harold McGee, the food science guy from the New York Times. Website 
> Guy didn't get a chance to try it with longer pasta. He also said 
> don't cover the pan while cooking; you'll end up with a starchy boil-over.
>
> More Later,
> Dani
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>
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> Cookinginthedark mailing

[CnD] Polish Dill Pickles

[Nicole Massey via Cookinginthedark]

(Note that this one isn't a pure "refrigerator style, as it involves heat
and canning)

Title: Polish Dill Pickles 
Categories: Pickles, Vegetables
Servings: 1
 
  1 pt small pickling cucumber
  1 ts dill seed
  1 ea garlic clove
  1 ea sprig dill weed, pretty (optional)
  4 ea coriander seeds
  ½ ts mustard seeds
  1 sm bay leaf
1/8 ts hot pepper flakes
   ½ c  white vinegar
  ½ c  water
 1 ½ ts pickling salt

Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers
whole, or slice into spears or sandwich slices as desired. All cucumbers in
a jar should be similar in size and thickness.

Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with
cucumbers, leaving a ½" headspace.

Combine vinegar, water, and salt in a small sauce pan. Heat until boiling.
Ladle into jar to cover cucumbers - again, leave a ½" headspace.

Seal jar with sterilized two piece cap, and process in a boiling water bath
for 10 minutes (15 minutes for quarts).

Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after
opening.

(I laid out the recipe for a single pint of pickles to make the spices
easier to list - you will want to scale this up to make a canner full).
Source: http://texasrecipes.tumblr.com/post/45008649694/polish-dill-pickles
-

Sent from my HAL 9000 in transit to Jupiter



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[CnD] Refrigerator Dills

[Nicole Massey via Cookinginthedark]

Title: Refrigerator Dills
Categories: Vegetable
Servings:

 Small cucumbers
   1 ea garlic bulb, broken into cloves  and peeled
 Fresh dill
   1 c  salt
   1 qt cider vinegar
   3 qt water
 Jars

Scrub cucumbers and place in pint jars  with several garlic cloves cut in
half and a clump of dill.  Bring vinegar, water and salt to a boil and pour
over pickles.  Seal immediately and store in refrigerator for 2 or 3 weeks
before eating.  If you prefer a less garlicky flavor, boil the garlic in the
brine and discard cloves before pouring over pickles.

Sent from my HAL 9000 in transit to Jupiter



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[CnD] Refrigerator Pickles

[Nicole Massey via Cookinginthedark]

Title: Refrigerator Pickles
Categories: Vegetables
Servings: 

   8 c  sliced cucumbers
   1 c  vinegar
   ¼ c  salt
   2 c  sugar
   1 ts mustard seed
   1 ts celery seed
   1 c  sliced onions
   1 lg Green pepper, sliced

Mix and soak overnight.  DO NOT COOK.  Put in jars.  Keep refrigerated.
Source: The Recipe File of Althea Francis Massey

Sent from my HAL 9000 in transit to Jupiter

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Re: [CnD] Milk Or Water

[Nicole Massey via Cookinginthedark]

Milk polymerizes with heat, so eggs made with it will tend to be more
rubbery than if you use water.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Wednesday, August 12, 2020 8:01 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: [CnD] Milk Or Water

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

Re: [CnD] My English Muffin Pizzas

[Nicole Massey via Cookinginthedark]

How about this -- instead of mozzarella use feta over a bit of ziziki sauce.
Garnish with sliced green olives and chopped up gyro meat, and garnish after
cooking with diced cucumber and tomato and shredded lettuce.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Saturday, August 08, 2020 7:29 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] My English Muffin Pizzas

We've got crispy crust. Italian pizza. Mexican pizza. English muffin pizza.
We're just missing Indian pizza. Looking forward to all the possibilities. 



-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Saturday, August 8, 2020 4:59 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] My English Muffin Pizzas

My English Muffin Pizzas
 When I make these, I prepare all the ingredients in advance, each in its
own covered dish, then I assemble them in whichever order I have all the
dishes lined up in.

1 pack of English muffins, cut in half
We get 6 in a pack here.
A jar or can of pizza sauce
Your favorite pizza toppings, sliced or diced Grated mozzarella cheese.
Parchment paper

Place parchment paper on cookie sheet.
Place muffin halves on top.
I usually spoon one tablespoonful of pizza sauce on each muffin half, One
you'd use to eat soup with.
Then, I start piling on my favorite toppings.
I use already cooked bacon,sliced pepperoni, ham, if I have it, diced
onions and peppers, sometimes, mushrooms,  and top that with the grated
mozzarella.
I just use as much of anything I want to, it's up to you of how much of
anything you wish to put on them.
I bake those at 350, for 15 minutes.
They are so good!

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Re: [CnD] Copy Cat Pizza Hut Pizza

[Nicole Massey via Cookinginthedark]

Note that this is more like their pan pizza than the hand tossed or thin and
crispy.
It's nice to know what those spice bricks we used had in them. I never
bothered reading the ingredients.

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, August 07, 2020 7:51 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Copy Cat Pizza Hut Pizza

Here it is.  It uses 3 ounces oil in each of 3 9 inch pizza pans or cast
iron skillets.  That's right folks, 3 ounces each pan.  That's 6 tablespoons
in the bottom of each pan, 3 eighths  of a cup!  Oh, and then you use some
of that butter-flavored spray as well.  I will try this recipe with maybe a
little les oil, but I won't leave it out altogether.  

 

Copy Cat Pizza Hut Pizza

Pizza Crust
1 package dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup non-fat dry milk powder
1 1/3 cup warm water (105 degrees F)
2 tablespoons vegetable oil (for dough)
4 cups all-purpose flour

Pizza Sauce
1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Assembly
9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray
mozzarella cheese pizza toppings as desired



directions

For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart
size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2
minutes or until the yeast starts to bubble.

Add the oil to the dough mixture and stir to combine.

Add the flour in one cup increments, stirring after each addition, until a
dough forms and the flour is all combined.

Turn the dough out onto a flat, lightly floured surface and knead for about
10 minutes.

Divide the dough into three equal balls.

Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast
iron skillet. Tilt the pans to spread the oil evenly.

Using a rolling pin, roll out each ball of dough to a 9-inch circle and
place in the prepared pans.

Lightly coat each dough disk with cooking spray or oil and cover with
plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1
1/2 hours or until puffy.

Meanwhile, prepare the sauce by combining all the ingredients until blended.
Let sit at room temperature for at least one hour. The sauce can be made
ahead of time and kept in the refrigerator. Bring to room temperature before
using.

Preheat the oven to 475 degrees F.

For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to
within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded
mozzarella cheese. Place toppings of choice in the following order: thin
meats like pepperoni or canadian bacon, vegetables, ground or cubed meats,
additional mozzarella cheese.

Place the pizzas in the oven and cook until the outer crust is brown and the
cheese is bubbly in the center (11-15 minutes, depending on how many
toppings you use).

Remove from the oven. Let cool for 2-3 minutes then remove from the pans to
a cutting board and cut into wedges using a pizza cutter.

 

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Re: [CnD] regarding cooking oils

[Nicole Massey via Cookinginthedark]

Yeah, some of that information, especially regarding canola and coconut oils, 
isn't the latest info. A web search can turn up a lot of new information.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jennifer Thompson via Cookinginthedark
Sent: Wednesday, August 05, 2020 6:00 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] regarding cooking oils

Thanks for the information.
I disagree with using canola oil.
It is not good for the body and can also clog arteries.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of diane.fann7--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] regarding cooking oils

I will definitely be reading and saving this. Thanks. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Wednesday, August 5, 2020 6:21 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] regarding cooking oils

This is excellent information. I looked for something in my collection of 
articles about oils and couldn't find anything like this. Jeanne, I'm glad you 
had this or found it for us, whichever. Thank you, and I saved this. Really 
good information!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Wednesday, August 5, 2020 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] regarding cooking oils

Hi,
Here's the cooking oil information (below my name).
   Jeanne

Cooking oils pros and cons
from livestrong.com
the pros and cons of 16 different cooking fats and oils Overview Cooking fats 
come from animal sources and are solid at room temperature, while oils are 
extracted from a variety of plants, seeds and vegetables and are liquid at room 
temperature (with the exception of some tropical oils including coconut, palm 
and palm kernel oil, which can be solid, semisolid or liquid at room 
temperature). When choosing a cooking fat or oil, it’s important to consider 
how the oil holds up to temperature or it’s smoke point, the temperature at 
which the oil begins to create smoke and break down. You also need to consider 
whether or not you want it to add flavor to your food and the overall 
healthfulness of the oil’s nutrition profile. With the exception of butter, 
oils and fats contain no carbohydrate or protein, and the discussion of the 
healthfulness of an oil is centered mostly on the types of fat it contains. 
Read on to learn more about 16 types of cooking oils and their recommended uses.

1. Coconut oil comes from the meat of coconuts, and about 86 percent of the fat 
is of the saturated type. It’s a favorite among health-conscious eaters for its 
high concentration of medium chain triglycerides (MCTs). The body burns MCTs 
immediately for fuel, decreasing the likelihood that they will be stored as 
fat. There is also some evidence that MCTs boost metabolism and promote satiety 
(a feeling of fullness). Coconut oil is relatively heat stable and resistant to 
rancidity. When you see “virgin” on the label, this means the oil is extracted 
from the coconut without use of high temperature or chemicals and can withstand 
baking and light sauteing temperatures up to 350 degrees Fahrenheit. If you’re 
looking for something that can take a little more heat, refined coconut oil, 
which is extracted from dry coconut meat and purified using chemical solvents, 
can hold up in temperatures as high as 425 degrees Fahrenheit and typically 
carries less flavor. Recommended brands: Trader Joe’s Organic Virgin Coconut 
Oil and Nutiva Organic Virgin Coconut Oil


2. Walnut Oil
Walnut oil has a rich, nutty taste you would expect from the oil of 
cold-pressed walnuts. Since two-thirds of the fat in walnut oil is of the 
fragile polyunsaturated variety (meaning it’s easily damaged with exposure to 
heat), walnut oil is not recommended for cooking. Instead, use this oil for 
salad dressings and cold prep. Walnut oil should be stored in the refrigerator 
and will last up to six months. Just like the nut of its origin, walnut oil has 
also been show to reduce the risk of heart disease. In a small 2010 study 
published in the Journal of the American College of Nutrition, Pennsylvania 
State University researchers found consuming walnuts and walnut oil helped 
reduce resting blood pressure as well as blood pressure in response to stress. 
Recommended brands: La Tourangelle Roasted Walnut Oil and International 
Collection Walnut Oil3.

3. Sunflower Oil
Sunflower oil is extracted from sunflower seeds and is a good source of vitamin 
E. A tablespoon of the oil provides about 40 percent of your daily needs. 
Sunflower oil can be found in high oleic, li

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

[Nicole Massey via Cookinginthedark]

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment. 
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

I have those. I also have the five fingered ones that Dale has. I 

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

[Nicole Massey via Cookinginthedark]

Yeah, a friend of mine was aghast when she saw me sugaring my grits. I
picked that up because grits were a regular substitution for oatmeal for
breakfast.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 05, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Grits was Re: Microwave tuna casserole

Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet like
oatmeal.?? I add butter and sweetener and sometimes even some cinnamon.?? I
didn't realize until a few years ago that I was eating them the quote wrong
way quote.?? I didn't grow up in the deep south, but my parents are from
Southern Ohio and I'm from Southern IL and I lived in Florida for a bit, so
I'm not sure how I got started eating them that way.?? It tastes really
good, though.?? LOL


Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:
> Love those grits!
>
> I make garlic cheese grits. Which is exactly what it sounds like, ad the
garlic powder early but the butter and cheese when the grits are done.  I
will also copy out a lovely grits casserole recipe if anybody is interested.
I stole it from an NFB cookbook.  Never tried doing it in the microwave, so
I can't say anything about that.
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Janet Brown via Cookinginthedark
> Sent: Wednesday, August 5, 2020 9:36 AM
> To: cookinginthedark@acbradio.org
> Cc: Janet Brown 
> Subject: Re: [CnD] Microwave tuna casserole
>
> Hi.
>
> I too love grits. I make them on the stove but you can make them in the
microwave. I put one half cup of grits in a pan and add two cups of water. I
also add salt and pepper plus a generous amount of butter. I stir all of
this around until the grits absorb the water and the sound you hear from the
cooking changes.
> But, I have also bought instant grits followed the directions and cooked
them in the microwave about thirty seconds or until the texture is right.
> Of course you can make those grits patties probably by adding an egg,
green onions or however you make them. I have never done it and can only
suspect you add more butter and bake them in a greased pan or dish for a
while until they are done. I used to fry up corn meal mush which is similar.
I don't know if this helps but I agree that grits are essencial to
happiness. We mix them with scrambled eggs and find true food perfection.
>
> Good luck and have fun
>
> Sent from my iPhone
>
>> On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark
 wrote:
>>
>> ???Here's from one grits lover to another.
>> In short, how do you do it?
>> I haven't had grits in a long time.
>> I also love fried grit patties.
>> They're like grit hash browns.
>> If your tips and tricks for making grits aren't to tricky and can be done
in the toaster oven and or the microwave oven?
>> Please share.
>> Ron KR3DOG
>>
>> -Original Message- From: Evelyn via Cookinginthedark
>> Sent: Saturday, August 1, 2020 23:42
>> To: cookinginthedark@acbradio.org
>> Cc: Evelyn
>> Subject: Re: [CnD] Microwave tuna casserole
>>
>> I'm the same way.  I'm glad this topic came up because while I make grits
for our breakfast fairly often I haven't had polenta in ages so I'll need to
correct that very soon.  Since we're talking about corn. I have to say the
corn on the cob has been exceptionally yummy this summer.  I love the stuff!
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Linda S. via Cookinginthedark
>> Sent: Saturday, August 01, 2020 7:46 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S. 
>> Subject: Re: [CnD] Microwave tuna caserole
>>
>> Oh, I love everything with corn; tortillas, pollenta etc.
>>
>> One of my dreams/fantasies is to have a little angel on my shoulder 
>> so we could just go aisle by aisle in the grocery store, and the 
>> little angel would tell me everything that is there. (smile)
>>
>>> On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
>>> Hi,
>>>
>>> No interest in polenta, otherwise known in the South as cornmeal mush.
(smile) I am really interested in the pasta. Happy to know gemelli is
included. I'll be looking for them. Thanks.
>>>
>>> Diane
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On 
>>> Behalf Of Linda S. via Cookinginthedark
>>> Sent: Saturday, August 1, 2020 8:45 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Linda S. 
>>> Subject: Re: [CnD] Microwave tuna caserole
>>>
>>> Hi Dianne:
>>>
>>>
>>> So, I gave you a little misinformation. The pollenta we bought isn't
microwavable, however, there are three types of pasta you can microwave.
>>> Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You
only microwave them for one minute. Hope this helps.
>>>
>>> Sorry for the misinformation.
>>>
 On 8/1/2020 4:57 PM, diane.fann7---

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

[Nicole Massey via Cookinginthedark]

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment. 
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

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

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

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

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

HTH,
Dani

On 8/4/20, Simon Wong via Cookinginthedark  
wrote:
> Blindmicemegamall.com
>
> Sent from my iPhone
>
>> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark
>>  wrote:
>>
>> Where do I purchase some of Dale's thin mitts?
>>
>>
>> People with disabilities, access job openings at
>> http://www.bender

Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

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

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

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

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

HTH,
Dani

On 8/4/20, Simon Wong via Cookinginthedark  
wrote:
> Blindmicemegamall.com
>
> Sent from my iPhone
>
>> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark 
>>  wrote:
>>
>> Where do I purchase some of Dale's thin mitts?
>>
>>
>> People with disabilities, access job openings at 
>> http://www.benderconsult.com/careers/job-openings
>> Johna Gravitt
>> Accessibility Consultant
>> Recruitment Outreach Specialist
>> Workplace Mentoring Resource Manager
>> Email: jgrav...@benderconsult.com
>> Phone: (412)-446-4442
>> Main office Phone:  (412)-787-8567
>> Web: www.benderconsult.com
>> Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
>> Workplace Mentoring.  Technology Accessibility.
>>
>>
>>
>>
>>
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Deborah Armstrong via Cookinginthedark
>> Sent: Monday, August 3, 2020 6:09 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Armstrong 
>> Subject: Re: [CnD] Preferred cooking methods
>>
>> I grew up with an electric stove and cooked on it even though blind 
>> at least once a week while I was in high school. I was lucky because 
>> my dad was a baker and was comfortable with lots of heat -- much more 
>> heat than on a home stove. He taught me how to not be afraid.
>>
>> But then when I moved out I got a gas stove and at first I was terrified.
>> Then I learned how easy it was to precisely judge the heat by holding 
>> your hand over the pot.
>>
>> I've used gas for fifty years and would now find an electric stove 
>> terrifying!
>>
>> For me, the biggest thing is making sure I know exactly where my pot 
>> is on the burner before I turn on the heat and being able to poke 
>> about with a metal f

Re: [CnD] Oils for frying

[Nicole Massey via Cookinginthedark]

Yep. I too like peanut oil, but we had to post a big notice to warn people
we used it for all our frying back in the day when I ran an oyster bar and
restaurant. Grapeseed is another one, like flax seed, that seems to do
better as a cold ingredient instead of getting it hot.
I also wonder how many of those oils on the shelves are flavored oils.

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: Tuesday, August 04, 2020 1:55 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Oils for frying

Re canola oil:  I wasn't trying to tell people to use any particular one of
the oils I mentioned.  I tried to mention enough of them that almost
everybody could find one that would work with their own dietary  practices,
budget, etc.  I am becoming fond of avocado myself, but it is expensive and
does not seem to age well.  I also forgot to mention peanut oil.  It is one
of the best for taking heat.  It does give your food a little peanut flavor,
which I don't mind at all.  But some people are allergic to it.  

There are other oils out there, like grapeseed, which I know almost nothing
about and have not tried.  All  I know is that it has started to show up on
grocery shelves.  The oil and vinegar aisle at Costco is very big.  The
number of choices there is enough to make you dizzy, and this is happening
at other big grocery chains as well.  There is something for all budgets and
dietary practices.  



  -Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Tuesday, August 4, 2020 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

I won't use canola for anything involving heat. It generates trans fats
under temperature.

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: Tuesday, August 04, 2020 10:07 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher
heat than olive.  I use olive oil a fair amount, but never on high heat.  So
no matter which dietary beliefs you have, you can find an oil that will take
high heat.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 6:11 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Preferred cooking methods

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


People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 6:09 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Preferred cooking methods

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

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

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

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

I also think a wok is much easier to use than a frying pan as you can just
keep pushing food around -- sighted people don't have to turn food in a wok
with a spatula.
 
If you are new to using a stove don't use olive oil. It  has a low ignition
temperature. My sighted room-mate was once frying with olive oil and
suddenly had a pan full of flames. She started screaming, a sighted person
mind you and I had to rush in there and slam a lid on it! Very scary
especially because she was supposed to be the one who would react in an
emergency.
 
I always use a high temperature oil like peanu

Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

I won't use canola for anything involving heat. It generates trans fats
under temperature.

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: Tuesday, August 04, 2020 10:07 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher
heat than olive.  I use olive oil a fair amount, but never on high heat.  So
no matter which dietary beliefs you have, you can find an oil that will take
high heat.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 6:11 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Preferred cooking methods

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


People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 6:09 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Preferred cooking methods

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

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

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

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

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

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Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

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

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

Karen

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

Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

Rice is even easier in my rice cooker. This is my third one -- a roommate
left his when he moved out, then a family member bought me one the Christmas
before that roommate moved out and I realized soon enough the new one was
the exact same one as the abandoned one, so I freecycled the abandoned one.
When mine died I searched around for another one because they're addictive
with how easy it is to use them, so I got one on sale at Aldi. Rice, quinoa,
barley, ferro -- all are so much easier with a rice cooker. My ex-roommate
(a different one, in fact my most recent ex-roommate) got so used to it that
she searched thrift stores to find her own. (she did the same thing about no
longer having access to my bread machine) 

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 4:49 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 kn

Re: [CnD] Preferred cooking methods

[Nicole Massey via Cookinginthedark]

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

Sent from my HAL 9000 in transit to Jupiter


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

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

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

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

Karen

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

[Nicole Massey via Cookinginthedark]

Yes, but olive oil is the healthiest cooking oil.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Sunday, August 02, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] ground turkey Breakfast Sausage

Ah, thanks ever so much for the heads-up! I hadn't thought of that. 
Fantastic! If I don't have olive oil, and I don't right now, can I use
anything?


Karen

At 05:34 PM 8/2/2020, you wrote:
>(I changed the subject to help threading)
>Note that ground turkey is a lot leaner than pork, so you'll need some
olive
>oil in the pan or they'll stick and crumble.
>
>Sent from my HAL 9000 in transit to Jupiter
>
>
>-Original Message-
>From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>Behalf Of Karen Delzer via Cookinginthedark
>Sent: Sunday, August 02, 2020 6:12 PM
>To: cookinginthedark@acbradio.org
>Cc: Karen Delzer 
>Subject: Re: [CnD] ground turkey
>
>Here's something I'm going to try. Up till now, I've used ground pork in
>this recipe and we love it. But, my son gave us some ground turkey, so why
>not give it a try here, right? So, see below and sub the ground turkey in
>for the pork.
>
>Breakfast Sausage
>
>2 teaspoons dried sage
> * 2 teaspoons salt
> * 1 teaspoon ground black pepper
> * 1/4 teaspoon dried marjoram
> * 1 tablespoon brown sugar
> * 1/8 teaspoon crushed red pepper flakes
> * 1 pinch ground cloves
> * 2 pounds ground pork
>
>
>1. In a small bowl, combine the sage, salt, ground black pepper,
>marjoram, brown sugar, crushed red pepper and cloves. Mix well.
>2. Place the pork in a large bowl and add the mixed spices to it.
>Mix well with your hands and form into patties.
>3. Saute the patties in a large skillet over medium high heat for
>5 minutes per side, or until internal pork temperature reaches 160 degrees
F
>(70 degrees
>
>Karen
>
>
>
>
>
>At 03:24 PM 8/2/2020, you wrote:
> >Hi Drew. You can adapt most ground beef recipes to ground turkey. Just
> >remember to add a little extra seasoning to the ground turkey and maybe
> >a little nonstick spray or olive oil or other vegetable oil if you are
> >browning in a pan so it won't stick .
> >
> >With Warm Regards:
> >Regina Brink
> >President, ACB Capital Chapter of California Council of the Blind Find
> >me at: https://facebook.com/reginamarie Follow me on:
> >https//:www.twitter.com/mamaraquel
> >
> >-Original Message-
> >From: Cookinginthedark  On
> >Behalf Of Drew Hunthausen via Cookinginthedark
> >Sent: Sunday, August 02, 2020 3:06 PM
> >To: cookinginthedark@acbradio.org
> >Cc: Drew Hunthausen 
> >Subject: [CnD] ground turkey
> >
> >Hey list,
> >
> >Looking for your favorite ground turkey recipes. Crock pot, oven, stove
> >or whatever. Thanks so much!
> >
> >
> >
> >Drew Hunthausen
> >
> >The No Excuses Blind Guy
> >
> >#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
> >
> >& International Best Selling Author
> >
> >
> >
> >Get my free guide, The Five Keys To Living A No Excuses Life Filled
> >With Joy, Peace, and Prosperity!
> >
> >http://DrewsInspirations.com 
> >
> >
> >
> >To book Drew for your event go to
> >
> >http://bookdrew.com 
> >
> >(714) 296-7111
> >
> >
> >
> >With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
> >
> >http://NoExcusesBlindGuy.com
> >
> >
> >
> >
> >
> >
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Re: [CnD] ground turkey Breakfast Sausage

[Nicole Massey via Cookinginthedark]

(I changed the subject to help threading)
Note that ground turkey is a lot leaner than pork, so you'll need some olive
oil in the pan or they'll stick and crumble.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Sunday, August 02, 2020 6:12 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] ground turkey

Here's something I'm going to try. Up till now, I've used ground pork in
this recipe and we love it. But, my son gave us some ground turkey, so why
not give it a try here, right? So, see below and sub the ground turkey in
for the pork.

Breakfast Sausage

2 teaspoons dried sage
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried marjoram
* 1 tablespoon brown sugar
* 1/8 teaspoon crushed red pepper flakes
* 1 pinch ground cloves
* 2 pounds ground pork


1. In a small bowl, combine the sage, salt, ground black pepper, 
marjoram, brown sugar, crushed red pepper and cloves. Mix well.
2. Place the pork in a large bowl and add the mixed spices to it. 
Mix well with your hands and form into patties.
3. Saute the patties in a large skillet over medium high heat for 
5 minutes per side, or until internal pork temperature reaches 160 degrees F
(70 degrees

Karen





At 03:24 PM 8/2/2020, you wrote:
>Hi Drew. You can adapt most ground beef recipes to ground turkey. Just 
>remember to add a little extra seasoning to the ground turkey and maybe 
>a little nonstick spray or olive oil or other vegetable oil if you are 
>browning in a pan so it won't stick .
>
>With Warm Regards:
>Regina Brink
>President, ACB Capital Chapter of California Council of the Blind Find 
>me at: https://facebook.com/reginamarie Follow me on: 
>https//:www.twitter.com/mamaraquel
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Drew Hunthausen via Cookinginthedark
>Sent: Sunday, August 02, 2020 3:06 PM
>To: cookinginthedark@acbradio.org
>Cc: Drew Hunthausen 
>Subject: [CnD] ground turkey
>
>Hey list,
>
>Looking for your favorite ground turkey recipes. Crock pot, oven, stove 
>or whatever. Thanks so much!
>
>
>
>Drew Hunthausen
>
>The No Excuses Blind Guy
>
>#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
>
>& International Best Selling Author
>
>
>
>Get my free guide, The Five Keys To Living A No Excuses Life Filled 
>With Joy, Peace, and Prosperity!
>
>http://DrewsInspirations.com 
>
>
>
>To book Drew for your event go to
>
>http://bookdrew.com 
>
>(714) 296-7111
>
>
>
>With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
>
>http://NoExcusesBlindGuy.com
>
>
>
>
>
>
>
>
>
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Re: [CnD] About the canned cinnamon rolls

[Nicole Massey via Cookinginthedark]

 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] Cooking Brown Rice in a rice cooker

[Nicole Massey via Cookinginthedark]

You need a 2.5 to 1 ratio of fluid to rice for brown rice. You'll also get
better results if you plug the rice cooker in at least an hour before
activating it so the rice and liquid can soak.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Larry Gassman via Cookinginthedark
Sent: Friday, July 31, 2020 11:04 AM
To: cookinginthedark@acbradio.org
Cc: larrygass...@roadrunner.com
Subject: [CnD] Cooking Brown Rice in a rice cooker

Hi all,
I've cooked white rice in a rice cooker for years and now want to switch to
brown because it is healthier.
But, my first attempt was just okay.
I usually use a cup of rice, some butter, some Lowerys seasoning, and a can
of low sodium Chicken Boullion.
When I tried it with Brown rice, the rice came out rather chewy, and may not
have been done, even though the rice cooker did click off.
I do not have a setting for brown rice on my rice cooker.
At least, I don't think I do.
I googled some recipes today and found one in particular that might work.
But my twin brother John and I are the only ones eating for the most part.
So could I cut this in half?
Should I ignore the chicken boullion based on the ingreedients given in this
recipe?
Thank you for any hints and help.
Larry

Brown Rice in a rice cooker

The best quantity to cook is 2 cups of rice with 4 cups water.  If this is
your first time, that's what I recommend you start with.
5) Add salt
Salt makes a huge difference in the brown rice taste, so don't forget to add
it.  I always add salt directly to the rice cooker, right after adding rice
and water.  I use 1/4 tsp of salt for each 1 cup of uncooked rice.  If it's
not salty enough for you, just increase the salt amount next time to 1/2
tsp.
6) Cook in the rice cooker
Set the rice cooker to cook :)  If you have the "Brown Rice" setting, use
that.  If you only have the "Rice" or "White Rice" setting, just use that -
if you used the brown rice to water ratio above, it should turn out just
fine.
Make sure to never open the rice cooker while the rice is cooking, or it
will mess up the rice!  Be patient and wait until the cooking cycle is done.
7) Fluff with fork after cooking
When the rice is done cooking in the rice cooker, it won't look like the
fluffy rice on the above picture.  In order to get it to be fluffy, you have
to fluff it with a fork!  Just get a regular fork and stir the rice with it,
separating the grains until is looks tasty and fluffy.
8) Add optional seasonings
You can eat your brown rice as is, or to kick the flavor up a notch you can
use extra seasonings.  You can add a dab of butter and a squeeze of lemon
juice, as well as a sprinkle of your favorite spices to season the brown
rice.   Enjoy!
 

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Re: [CnD] Question about the bread machine.

[Nicole Massey via Cookinginthedark]

My White-Westinghouse machine is simple for blind folks to use if they mark
the buttons, but it's almost 30 years old. I would suggest that you talk to
non-blind keto types about if they can use bread machines for their recipes,
as both the blind community and the keto community are on the smaller side.
They can advise you.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Thursday, July 23, 2020 12:46 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] Question about the bread machine.

Thanks what machine is blind friendly?
Again can I make keto bread with the machine?
Thanks. 


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Thursday, July 23, 2020 11:13 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Question about the bread machine.

The Bread Machine Baker is my favorite bread machine book, with a lot of
recipes that are straightforward -- the instructions are almost always, "Put
ingredients in order in the machine, close lid and turn it on." It's on my
to be scanned and proofread list.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Thursday, July 23, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Question about the bread machine.

The book is in both Braille and Audio
Bread machine baking: perfect every time : 75 foolproof bread and dessert
recipes custom-created for the 12 most popular bread machines
DB36413
And
BR09257

Its problem is that every recipe is repeated twelve times; the book is out
of date since those dozen machines are no longer around.

I guess it's hard to do generic recipes but bookshare has six bread machine
cookbooks that do.

Mine wasn't that accessible either; it's a Goldstar. But I used dennison's
laminating plastic which sticks like the dickens to label its controls.

It's very important to open the lid and check the forming dough. I have the
advantage of having learned to bake bread from scratch with my Grandma when
I was seven so I know how it's supposed to feel.

--Debee
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Re: [CnD] Question about the bread machine.

[Nicole Massey via Cookinginthedark]

The Bread Machine Baker is my favorite bread machine book, with a lot of
recipes that are straightforward -- the instructions are almost always, "Put
ingredients in order in the machine, close lid and turn it on." It's on my
to be scanned and proofread list.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Thursday, July 23, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Question about the bread machine.

The book is in both Braille and Audio 
Bread machine baking: perfect every time : 75 foolproof bread and dessert
recipes custom-created for the 12 most popular bread machines 
DB36413
And
BR09257

Its problem is that every recipe is repeated twelve times; the book is out
of date since those dozen machines are no longer around.

I guess it's hard to do generic recipes but bookshare has six bread machine
cookbooks that do.

Mine wasn't that accessible either; it's a Goldstar. But I used dennison's
laminating plastic which sticks like the dickens to label its controls.

It's very important to open the lid and check the forming dough. I have the
advantage of having learned to bake bread from scratch with my Grandma when
I was seven so I know how it's supposed to feel.

--Debee
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Re: [CnD] Silicone rings

[Nicole Massey via Cookinginthedark]

Just a note -- I have a pair of Ecco nonstick egg rings. Super useful, as I 
have to break the yoke before cooking or I can't eat it. They have rolled edges 
too -- rolled inward on the bottom, rolled outward on the top.

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: Tuesday, July 14, 2020 9:32 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Silicone rings

Do those silicone rings work for fried eggs as well?  I remember back in the 
day, they used to have these metal ones.  The edges were sort of sharp.  They 
would not work with any kind of coated pan.

I still like my toad-in-a-hole, but it would be nice to fry an egg without the 
bread for a change.  For anyone who doesn't know, a toad-in-a-hole is a piece 
of bread with a hole punched out in the middle.  You fry it in a pan and put an 
egg in the middle.  It is easy to turn over because the bread holds the egg 
firmly in place.  
-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Tuesday, July 14, 2020 2:54 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Pancakes?

I have a set of those silicone rings you can use that I put into the pan, pour 
the batter inside of it and when it spreads, it is the size of the inside of 
the silicone ring--dollar pancakes.  I turn both the ring and the pancake over. 
 You can get these silicone rings from Blind Mice Megamall.

Marie


On Mon, Jul 13, 2020 at 6:09 PM Ron Kolesar via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Ok, here's my two cents on this topic.
> I purchase the frozen pancakes and brown them in the talking toaster oven.
> I love them.
> Hope this feedback helps out.
> Ron
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark
> Sent: Sunday, July 12, 2020 14:24
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez
> Subject: [CnD] Pancakes?
>
> Good morning folks
> Just changed subject line to go with the message in the body.
> I almost missed it.
> Thanks mods for the awesome job!
> Smile
> sugar
>
> "Not that I speak in respect of want: for I have learned, in 
> whatsoever state I am, therewith to be content."
> -Philippians 4:11
> 🙏
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar 😘
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Pamela Fairchild via Cookinginthedark
> Sent: Sunday, July 12, 2020 9:26 AM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] Reminder of list guidelines: all members please read!
>
> I used to have lots of trouble with pancakes. I either didn't cook 
> them with enough oil so that they stuck to the pan and didn't turn 
> correctly, or I tried to turn them too early and made an equally 
> terrible mess of them.
> Now
> I wait until all the bubbles go away on top, and they are almost dry 
> but not quite. Then the spatula slides under nicely and they turn 
> correctly. If I haven't made them for a while though it may take two 
> or three to get back into the groove. The other thing is that I need 
> to keep the heat lower than my sighted friends or I tend to make burnt 
> offerings. If there is a sighted person around, if they are willing I 
> let them cook the pancakes. I am not above buying frozen pancakes and 
> heating them in the microwave. By the time I make a batch from raw 
> dough, I have too many for one and have to freeze some of them anyway, 
> refrigerate them, or feed them to the birds in my back yard. When 
> growing up it was feed them to the chickens, and other farm animals.
> Back then it was sour dough pancakes, which I love but have not kept 
> an ongoing starter for years for lack of use. There are not enough 
> people in my household to do that anymore, but one of these days I 
> will begin a new starter. The temptation is growing just like the yeast does.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> Sent: Sunday, July 12, 2020 11:39 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Reminder of list guidelines: all members please read!
>
> This has not come up as a problem here, but respect for everyone is so 
> important.  I'm a pretty experienced cook for example, but there are 
> things I just don't do well.  I don't even try to accurately measure 
> small amounts of liquid, like vanilla, anymore.  I just pour over my 
> finger and hope it isn't too much.  I have never successfully made 
> pancakes, one of the first things that rehab teachers teach.  But I 
> bake yeast breads, grow sprouts and microgreens, and always get called 
> on to make the Thanksgiving dressing.
> So
> there are some things I do pretty well and

Re: [CnD] old braille cookbooks

[Nicole Massey via Cookinginthedark]

Yes, that's correct. Some people have no reaction to it. It makes me want to 
drink the entire local lake system.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Karen Delzer via Cookinginthedark
Sent: Saturday, July 11, 2020 6:07 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] old braille cookbooks

 Remember the product called Accent? I heard that it was just MSG, a 
great migraine trigger.

Karen

At 03:46 PM 7/11/2020, you wrote:
>I remember that little booklet, and I actually owned a bottle of 
>angastoria.  You used it in recipes to help the flavors blend, or at 
>least that was the theory.  In fact, now that you mention it, I always 
>used a tiny bit in my pecan pies.  Looking back after all these years I 
>can’t say if the stuff really did anything.   Sent from my 
>iPhone > On Jul 11, 2020, at 3:32 PM, Linda S. via Cookinginthedark 
>
>wrote: > > Oh, the Braille Transcribers Guild in San Diego did a lot 
>of cook books. Wonder what ever happened to them all? When I left the 
>center I kept a lot of them in my office. There was also a really nice 
>one from the the Minnesota school for the Blind. I remember one that I 
>read that used Angosura in every recipe.
>I always wondered what that was because there was never an explanation, 
>but I think it's some kind of lizuor. (smile) > >> On 7/11/2020 3:21 
>PM, WitKnit via Cookinginthedark wrote: >> Hi Linda and list.  I do 
>remember that cookbook you mentioned, but I don’t know her last name 
>either.  The book had been transcribed by the San Diego Transcribers 
>Guild and I had a copy for many years.  Wasn’t it something like 
>Elena’s Mexican Food Cookbook?  I didn’t know about her radio show 
>though.  Darn, I might have enjoyed that.  Evelyn >> >> Sent from my 
>iPhone >>  On Jul 11, 2020, at 2:53 PM, Linda S. via 
>Cookinginthedark  wrote: >>> >>> Hi 
>everyone: >>> >>> >>> in the seventies there was a lady who wrote a 
>Mexican cookbook who was blind. Her name was Elena, and I can't 
>remember the last name. She also had a cooking/kind of dear Abby radio 
>show in Los Angeles. Does anyone know about her? >>> >>> Also, I wonder 
>if we took a survey who would say they like Ueb? Maybe it's just the 
>learning curve, or something, but I wish Braille hadn't changed. >>> 
 >>> Everyone stay well and safe! >>> >>> >>> Linda and Lara >>> 
> On
>7/11/2020 11:38 AM, Lora Leggett via
>Cookinginthedark wrote:  Hi
>Pauline,\   You may be right about places feeling uncomfortable 
>about sending braille books out.  I’ve gotten a couple of them 
>from Dr. McGee’s Bible bus place in California over the summer. But 
>they are for you to just keep, not something coming back to them if you 
>are borrowing books as you would at the Library.  They do sell 
>copies of some of the stuff but cannot sell it if it was donated to 
>them from someone.  I like the cookbooks that they have from 
>churches, those recipes are so good.   They give you a month 
>but you can ask for one more month if you can’t finish with it right 
>away.  I record them on my Victor Stream.  That way I am not 
>frazzled about getting them back to them on time.  I did get your 
>message in the other place and will get back to you very soon.  
>Lora    Sent from Mail for Windows 10   From:
>Pauline Smith via Cookinginthedark  Sent: 
>Saturday, July 11, 2020 1:52 PM  To: 
>cookinginthedark@acbradio.org  Cc: Pauline Smith  Subject: Re: 
>[CnD] old braille cookbooks   Good Afternoon,   I have 
>not heard of this Indiana resource Lora mentioned. Could you  post 
>contact information for them, please?  You may not be getting  
>materials from them due to what's going on right now.  I have heard 
> from several correspondents that their libraries have temporarily 
> stopped sending out braille materials due to the pandemic. One of 
>the  places that sends out monthly devotionals has done this.  
> On another subject, I am with Lora as far as UEB. I can read it 
>but  don't like it.  I wouldn't have taken courses to learn it if I 
>hadn't  had the possibility of needing to teach it. Of course, I 
>don't have to  worry about that right now.   Pauline  
> > On 7/11/20, Lora Leggett via Cookinginthedark > 
> wrote: > I can read the UEB, but 
>don’t really have to like it, haha. > Hey, have any of you guys 
>gotten braille cookbooks to borrow from the > Braille Library and 
>Transcribing Service in Indianapolis, Indiana? > I just started 
>getting them somewherearound a year and a half ago. I think I > had 
>about 8 books, but have not received one for a couple months. > I 
>also get Seeing It Our Way Magazine. > > > > Sent from 
>Mail

Re: [CnD] old braille cookbooks

[Nicole Massey via Cookinginthedark]

I'm glad there's a way to translate all those little bumps into audio or text 
on a computer. As someone who got all blind and stuff in adulthood I had only a 
20% chance of learning it anyway, but adding in the occupational neuropathy 
from playing hand drums like congas and cajons I was somewhere below 0% chance.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 10:01 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

I'm for that. Who do they think they are anyway.

On 7/11/2020 7:40 PM, Carol Ashland via Cookinginthedark wrote:
> Ugly English Braille! Someone should tell BANA.
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Jul 11, 2020 3:52 PM, WitKnit via 
> Cookinginthedark  wrote:
>> I have some cookbooks in my office but not many.  The thermoform books were 
>> great for us because if one managed to get something on one of the pages 
>> they could just be wiped off with a damp cloth.  As for UEB, I have a friend 
>> who calls it “ugly English Braille.”  Makes me grin every time it comes up.
>>
>> Sent from my iPhone
>>
>>> On Jul 11, 2020, at 3:43 PM, Linda S. via Cookinginthedark 
>>>  wrote:
>>>
>>> A lot of those books that were in my office were on thermoform so they 
>>> held up pretty well. The binders and book covers got old and and started to 
>>> break. Those books were treasures, but they were not mine to keep, 
>>> otherwise I would have.
>>>
>>> Laura, I'm so sorry for your loss. This is so tragic, and you are in 
>>> my thoughts
>>>
>>> Please take care of yourself and I'm so glad that you have those memories 
>>> of good times together.
>>>
 On 7/11/2020 3:37 PM, Pamela Fairchild via Cookinginthedark wrote:
 I can read the UEB but don't ask me to write it. I don't like it either. I 
 suppose many of us who have read braille forever don't tend to.
 On a second topic, I just read through that list of cookbooks. Can you 
 imagine having all of those in your library? If they were braille rather 
 than electronic copies, I'd have to move out of my house in order to make 
 room for all the braille books. I thought I had collected a lot of recipes 
 over the years but mine are nothing compared to all the ones on that list.

 Pamela Fairchild
 

 -Original Message-
 From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
 Sent: Saturday, July 11, 2020 5:52 PM
 To: cookinginthedark@acbradio.org
 Cc: Linda S. 
 Subject: Re: [CnD] old braille cookbooks

 Hi everyone:


 in the seventies there was a lady who wrote a Mexican cookbook who was 
 blind. Her name was Elena, and I can't remember the last name. She also 
 had a cooking/kind of dear Abby radio show in Los Angeles. Does anyone 
 know about her?

 Also, I wonder if we took a survey who would say they like Ueb? Maybe it's 
 just the learning curve, or something, but I wish Braille hadn't changed.


 Everyone stay well and safe!


 Linda and Lara

> On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
> Hi Pauline,\
>
> You may be right about places feeling uncomfortable about sending braille 
> books out.
> I’ve gotten a couple of them from Dr. McGee’s Bible bus place in 
> California over the summer. But they are for you to just keep, not 
> something coming back to them if you are borrowing books as you would at 
> the Library.
> They do sell copies of some of the stuff but cannot sell it if it was 
> donated to them from someone.
> I like the cookbooks that they have from churches, those recipes are so 
> good.
>
> They give you a month but you can ask for one more month if you can’t 
> finish with it right away.
> I record them on my Victor Stream.  That way I am not frazzled about 
> getting them back to them on time.
> I did get your message in the other place and will get back to you very 
> soon.
> Lora
>
>
> Sent from Mail for Windows 10
>
> From: Pauline Smith via Cookinginthedark
> Sent: Saturday, July 11, 2020 1:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Pauline Smith
> Subject: Re: [CnD] old braille cookbooks
>
> Good Afternoon,
>
> I have not heard of this Indiana resource Lora mentioned. Could 
> you post contact information for them, please?  You may not be 
> getting materials from them due to what's going on right now.  I 
> have heard from several correspondents that their libraries have 
> temporarily stopped sending out braille materials due to the 
> pandemic. One of the places that sends out monthly devotionals has done 
> this.
>
> On anothe

Re: [CnD] Cooking bacon in the microwave

[Nicole Massey via Cookinginthedark]

I know sighted folks who weave bacon strips into a grid to make bacon flats
for BLTs and other sandwiches.

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: Tuesday, July 07, 2020 12:02 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Cooking bacon in the microwave

I have a weird way of doing bacon, probably just a touch too greasy.

1.  Make sure there are no sighted people watching.  This is very important!
2.  Cut or pull the pieces in half, almost directly in half.  
3.  Lay them in the frying pan touching but not overlapping as much as
possible.  Fill the pan as full as you can, with the pieces as close
together as possible without them overlapping.  This won't be perfect.
4.  Fry one side on medium high heat.  When done, it will feel like it is
firm when you touch it with the spatula or your fingers and won't feel as
squiggly wiggly. The sizzles will get quieter, more infrequent,  and less
dramatic. It will also smell like cooked bacon.  Then turn the heat off.  
5.  Wait till it has cooled a bit, then carefully slide the spatula
underneath, being sure to have the spatula touch all the pieces.  Now raise
the whole thing up, making sure you have the whole thing by using your other
hand.   flip it, using your other hand as a guide to be sure that the whole
thing is flipping over and that it lands back in the pan. 
6.  Turn the heat back on  to medium high and finish cooking it.  The second
side won't take nearly as long as the first one.
7.  Put on a plate covered with paper towels.  Be sure that the paper towels
don't come anywhere near the burner.  
7.  Blot with more paper towels on the top.  

Now it is ok for the sightlings to come back in the kitchen.  

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Re: [CnD] Cooking bacon in the microwave

[Nicole Massey via Cookinginthedark]

A microwave bacon tray isn't mandatory, but it helps a lot and also means not 
going through a lot of paper towels or napkins. It takes between 3.5-4 minutes 
in my microwave, and this is ordinary bacon, not the more expensive kind. If 
you wind up with precooked bacon it's about fifteen seconds to get hot and a 
minute to get really crispy.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Monday, July 06, 2020 10:04 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: [CnD] Cooking bacon in the microwave

Hi so I have a few questions when it comes to cooking bacon in the microwave 
has anyone on this list been able to successfully cook bacon in the microwave 
also does it have to be microwave bacon or can you cook regular bacon in the 
microwave and if so how long would you cook regular bacon for before it’s done 
in the microwave any help with these questions would be appreciated thanks

Sent from my iPhone
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Re: [CnD] archives of topics covered on this list

[Nicole Massey via Cookinginthedark]

There's a message archive too. I've dug through it a bit. There is another
archive for the shows.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Fike via Cookinginthedark
Sent: Tuesday, June 30, 2020 6:37 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: Re: [CnD] archives of topics covered on this list

The archives, to my knowledge, are for the shows.
Jeanne

On 6/30/20, Nicole Massey via Cookinginthedark
 wrote:
> That said, the list does keep archives, though not one you can access 
> by topic.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Simon Wong via Cookinginthedark
> Sent: Tuesday, June 23, 2020 11:12 AM
> To: cookinginthedark@acbradio.org
> Cc: Simon Wong 
> Subject: Re: [CnD] archives of topics covered on this list
>
> from the link
> http://acbradio.org/mailman/listinfo/cookinginthedark
> This list does not keep archives.
> and does not have a "No-Mail" feature.
> -Original Message-
> From: Jeanne Fike via Cookinginthedark
> Sent: Tuesday, June 23, 2020 11:52 AM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike
> Subject: [CnD] archives of topics covered on this list
>
> Hi,
>
> Is there an archive of topics covered on this list?
>
> Some discussion lists have an archive.
>
>Jeanne
>
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Re: [CnD] archives of topics covered on this list

[Nicole Massey via Cookinginthedark]

That said, the list does keep archives, though not one you can access by
topic.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Simon Wong via Cookinginthedark
Sent: Tuesday, June 23, 2020 11:12 AM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] archives of topics covered on this list

from the link
http://acbradio.org/mailman/listinfo/cookinginthedark
This list does not keep archives. 
and does not have a "No-Mail" feature. 
-Original Message- 
From: Jeanne Fike via Cookinginthedark 
Sent: Tuesday, June 23, 2020 11:52 AM 
To: cookinginthedark@acbradio.org 
Cc: Jeanne Fike 
Subject: [CnD] archives of topics covered on this list 

Hi,

Is there an archive of topics covered on this list?

Some discussion lists have an archive.

   Jeanne

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Re: [CnD] Panini

[Nicole Massey via Cookinginthedark]

Rachel Ray liked making them, so you may find some great recipes on the Food
Network site. I remember one she did with some sort of cheese and thin
slices of red pear.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, June 20, 2020 6:12 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Panini

Hello, All!!!

Panini:  According to Wolfgang Puck, the word means toasted sandwich in
Italian.  So, now you know.  I am checking out the recipes now, as I sit
here, so I will be recording these and filing them on my recipe drive.  It
will be an interesting adventure.

The panini maker cooks both sides of the sandwich so there is no need to
flip.  How about that!!

I am going to see if I can make some vegetarian panini, I am sure it would
work out.

If someone has some ideas, I'm open to them, I am all ears!!!

Thank you so much.

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

[Nicole Massey via Cookinginthedark]

I scrub but don't peel.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, June 19, 2020 12:21 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] Gas or electric stoves which is better?

[Nicole Massey via Cookinginthedark]

I'll go to a gas stove over an electric one, at least for the cook top,
every time. Modern gas stoves don't have a pilot light, they use spark
gappers to ignite the gas, one per burner. But pilot lights aren't a problem
either, as they're controlled by the safety, and if they go out the safety
will stop the gas.
Gas takes some getting used to if you've only cooked on electric cook tops.
It's immediate, with no warming up of the burner, and it's easier to
regulate temperature. And for us it has the advantage that it makes sound,
and that sound can tell you how much gas is flowing through the burner, and
that means how hot the flame is. They also tend to have knobs, not menus, so
they can be more accessible.
I prefer gas cook tops and electric ovens, and they make that configuration
now.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dolores Manzino via Cookinginthedark
Sent: Thursday, May 28, 2020 6:34 AM
To: cookinginthedark@acbradio.org
Cc: Dolores Manzino 
Subject: [CnD] Gas or electric stoves which is better?

Hi all,

I'm remodeling my kitchen and thinking about getting either a gas or
electric stove. The new apartment i'm moving in to has a hook up for gas,
and that is the stove that is there now. But my family says it is unsafe,
they are afraid of the pilot light going out. I am nervous about this too,
but like gas for the all the audio feedback you get. Does anyone have any
thoughts? Have any of you used gas stoves? Do you prefer gas or electric?
Thank you in advance for any help.

Cooking with kindness,
Dolores


A cat's purr is the sweetest sound.
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Re: [CnD] Quinoa

[Nicole Massey via Cookinginthedark]

It's a 3 to 1 water to rice ratio. I use chicken broth or stock when cooking
it.
Be careful with quinoa if your diabetes has caused any kidney issues, as
it's got more potassium in it than white rice or even brown or wild rice.
It's also a bit higher than barley.
It was faddish for a bit there where it was touted as a super food. It's
not. (but none of the others with that label are either, because that's a
marketing concept, not a nutritional one) But it's a nice grain for variety.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Wednesday, May 27, 2020 8:08 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Quinoa

Hello, All!!

I am reading a good book by Dr Joel Fuhrman.  Among the things he says
diabetics can eat is quinoa instead of rice, and of course, lots of beans
and vegetables.  I just got my very first jar of quinoa this afternoon.  I
would like some recipes I can use it in.  I will add some of this to my
vegetable soup for supper tonight.

I had some quinoa in a salad at a church function several years ago, and I
liked it immediately.  It has a lighter taste than rice.  I promised myself
I would get some.  I finally did.

Marie
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Re: [CnD] Pizza Dough Recipe Wanted and question about kitchen aid.

[Nicole Massey via Cookinginthedark]

Kitchen Aid is the consumer arm of Hobart, a major supplier for restaurant
equipment. As a result, they're built like tanks and can be repaired when
they need it instead of pitching the whole thing into a landfill.
Their bowls lock into the base, so there's no drifting or shimming when
you're dealing with something heavier like dough on the hook.
And they have a large array of other attachments you can put on the front of
the machine for things like grinding meat or making pasta.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Wednesday, May 27, 2020 6:40 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] Pizza Dough Recipe Wanted and question about kitchen aid.

This is good to know I want a kitchen aid but did not know if I would be
able to put on the attachments.
One thing I do not like about the kitchen aid is you need to get their
bowls.
What are other benefits of having a kitchen aid verses a mixer?
Thanks.  


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Tuesday, May 26, 2020 5:08 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] Pizza Dough Recipe Wanted

I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind,
so though I'd prefer a Tried and True recipe anything I can make without
sighted assistance will be enough. I have a Kitchen Aid with a dough hook,
so that might help in knowing what can be done here in dough preparation.

Sent from my HAL 9000 in transit to Jupiter



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Re: [CnD] Pizza Dough Recipe Wanted

[Nicole Massey via Cookinginthedark]

I do smaller pizzas on English muffins. A bit of pizza or spaghetti sauce, a
dusting of mozzarella, and whatever toppings. Two makes a decent meal for an
adult, while single ones are great for kids while also giving them some self
expression in topping their mini pizzas.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Tuesday, May 26, 2020 7:32 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Pizza Dough Recipe Wanted

I often make pizzas on pittas. The bread gets firm or crisp as it bakes in
the oven with all your toppings on it. That makes a really wonderful thin
crust pizza without much fuss.
That said, I have some dough recipes in my computer and will send something
along tomorrow unless others beat me to it. I won't have enough time to do
so tonight, but did have time to pass on my favorite tip. 
We have had pizza parties here, given each person a pie pan and a pitta and
let them pick their own toppings and sauces. We could cook several at a time
and it only takes 20 minutes or so. The party and pizzas were a big success.
It took time to cut the pizza toppings up and put them out for people to go
through the line and decorate their creation. They could eat out of the pie
pans after cutting the pizzas or use paper plates as desired. Leftovers
followed them home on the pie tins after the evening was over. We had them
write their names on their pie tins so we would know who the pizzas belonged
to as they came out of the oven which came in handy if they also had
leftovers to take home.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark
Sent: Tuesday, May 26, 2020 6:08 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] Pizza Dough Recipe Wanted

I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind,
so though I'd prefer a Tried and True recipe anything I can make without
sighted assistance will be enough. I have a Kitchen Aid with a dough hook,
so that might help in knowing what can be done here in dough preparation.

Sent from my HAL 9000 in transit to Jupiter



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[CnD] Pizza Dough Recipe Wanted

[Nicole Massey via Cookinginthedark]

I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind,
so though I'd prefer a Tried and True recipe anything I can make without
sighted assistance will be enough. I have a Kitchen Aid with a dough hook,
so that might help in knowing what can be done here in dough preparation.

Sent from my HAL 9000 in transit to Jupiter



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Re: [CnD] microwave exciting discovery

[Nicole Massey via Cookinginthedark]

The one thing I notice is missing is a fast cook button that cooks for
multiples of 30 seconds depending on how many times you press it. Anything
like this?

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Saturday, May 16, 2020 11:40 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] microwave exciting discovery

Some of you have been wondering about finding accessible microwaves that are
not too expensive.

Since my unit is on a slow boat to failing, I wanted to replace it before it
took its final plunge into inoperable boat anchor. I found the updated model
of the one I love. I bought it online from Sam’s club. I am sure you can
find it in other places, but here are the details. 

Totally accessible with buttons you can feel, shaped like bars, and they
push in. No need to mark any of them. Just make a cheat sheet for yourself
listing what each button does. You will soon have it memorized.

Set up the unit, and you are good to go. It comes with a thick instruction
booklet, over 150 pages. There must be some recipes there too I would think.

I paid $169 including shipping. It is the largest size of microwave ovens
you generally can buy.

Details:

Panasonic

Inverter model number NN-SN975S 

The manufacture date on mine is March 2020. You don’t need its serial
number.

 

The buttons:

There are 23 of them. Seven rows of 3 and two at the bottom. 

The two on the bottom are: on the left,  stop, or reset if you push it
twice; and start on the right.

The other 21, starting at the top:

Popcorn, push once for 3.5 ounces, twice for 3.0 ounces, and 3 times for
1.75 ounces. 

2. Sensor reheat; this sets itself. 3. Sensor cook; There are 14 settings
for this button and I’ll list them at the bottom of the list.

Second row: Power level: there are 10 of these starting at full power and
going down in 10-degree segments to 10 percent at the lowest.

Defrost, and there are different levels here too which I forgot to copy, but
you push defrost, then a number button, then start to make it work. Not
hard, but you’ll have to copy from the book if you want details. And 3. Keep
warm.

Now there is a physical space between rows.

Here come the numbers:

1, 2, 3,

4, 5, 6,

7, 8, 9,

Cook Timer; 0; clock set.

Now you are down to the stop, start row I began with. 

The 14 presets on the top right button: 

Oatmeal: Works perfect.

Sausage: Works but you have to repeat it several times depending on what
sort of breakfast sausage you are cooking.

3. Omelet: Perfect once you try it a few times and know how it behaves with
your own omelet maker.

4. quinoa

5. soup

6. frozen entrée

7. frozen pizza singles

8. potatoes (prick the skins)

9. Fresh vegetables

10 frozen vegetables

11. rice

12. frozen dinners

13. pasta

14. fish fillets

I’ll try some of these settings and let you know what I think of them. If
they are anything like the first 3, I’ll be both surprised and happy.

I hope this helps some of you who have been searching. Don’t be afraid of
the programs. They are easy to learn and logical. The button settings change
nicely so you don’t have to push your multiples like you are running a race.
They won’t time out in the few seconds it takes you to push them and count
properly. If you push them too fast you might override what you are trying
to accomplish, but I wouldn’t know. I don’t push too fast myself.

 

Pamela Fairchild 



 

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Re: [CnD] Question about panini

[Nicole Massey via Cookinginthedark]

Rachel Ray likes making them, (she's got a thing for sandwiches, or as she
calls them, Sammies) so any of her shows are going to have some recipes as
she does at least one show on them a season. A good web search on
Rachel+Ray+Panini+recipe should turn up responses. The one show I remember
the best had her using some type of cheese on a bread type I don't recall,
but one had red pear on it while the other one had pancetta or prosciutto.
(or maybe it was spiced ham, it's been over a decade and a half since then)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of lorischarff--- via Cookinginthedark
Sent: Saturday, May 02, 2020 4:17 PM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: Re: [CnD] Question about panini

Focaccia, is commonly used. But, I've seen lots of other breads used as
well.
That being said, In an airport once I had a panini made on cinnamon raisin
bread. It had a scrambled egg on it and cheese and bacon or ham. It was
huge, tasted good and I thanked my friend who was with me; as the reason I
ordered it was because she had never had a panini and my description did it
no justice!
Sorry I don't have any recipes that I make.
Lori



-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Saturday, May 2, 2020 4:53 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Question about panini

Hello, All!!

 

I want to know what kind of bread is used for a panini, and what

Kind of things can you have in it?  I would love some suggestions

And recipes, please.  Thanks so much in advance.

 

Marie

 

 

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Re: [CnD] Chorizo

[Nicole Massey via Cookinginthedark]

Mexican or South American sausage. Recipes vary depending on where they're 
from, with the Mexican chorizo being harsher than the more southern types.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Simon Wong via Cookinginthedark
Sent: Friday, May 01, 2020 9:50 AM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] Chorizo

what's a chorizo?

-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Friday, May 01, 2020 10:05 AM
To: Cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: [CnD] Chorizo

Hello everyone I tried to post a question about if anyone has a recipe for 
homemade chorizo I would like to have one, I’ve made just a basic one, by using 
just the ground chili apple vinegar and other spices, but there are some that 
use clothes and cinnamon if anyone has something like that that simple every 
greatly appreciate it thanks and have a blessed day
--
sincerely,
teresa mullen
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Re: [CnD] difference between Foreman type grill and an indoor electric grill

[Nicole Massey via Cookinginthedark]

I've got both. Foreman type grills are clamshell grills, while indoor
electric grills are single heating surface, but still a grill. With a
clamshell grill you don't need to turn the food, while the other type may
require it to get things cooked evenly.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of John Kolwick via Cookinginthedark
Sent: Wednesday, April 29, 2020 3:28 PM
To: Cookinginthedark@acbradio.org
Cc: John Kolwick 
Subject: [CnD] difference between Foreman type grill and an indoor electric
grill

  Hello, I would like to know the differences between the two types of
appliances.  I have never seen an indoor electric grill.  I have a unit
similar to a Foreman Grill.  Thank you for any feedback.

Sent from Mail for Windows 10

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Re: [CnD] Top 5 Ketchup Substitutes

[Nicole Massey via Cookinginthedark]

This would be a lot more useful if it included some recipes. Anyone got any
for the substitutes suggested?

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Sunday, April 19, 2020 6:17 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Top 5 Ketchup Substitutes

Forgive me, but I am taking the liberty of sending this again. I found it
interesting but difficult to read in its original format so fixed it for
myself and thought my adjustments might help others. If not, you know where
your delete key lives.

Top 5 Ketchup Substitutes
by John Staughton (BASc, BFA)
last updated - January 28, 2020

The amount of sugar and sodium in ketchup can be quite high, especially in
commercial varieties, thereby making ketchup substitutes a necessary choice.

Fortunately, there are several ketchup alternatives that make it easy to add
the taste of tomato to a meal without all that unwanted sugar and salt.

Ketchup
Ketchup is one of the most commonly used condiments in the United States and
many other parts of the world. It is also an ingredient in many recipes and
is used as a base for sauces. Ketchup is usually made with some combination
of these main ingredients – tomatoes (or tomato concentrate), vinegar,
sweeteners (such as sugar or high-fructose corn syrup), salt, and spices.

Best Ketchup Substitutes
Diabetics and people with heart diseases may need to eliminate their
consumption of sweeteners or salt, and many other people are simply
interested in limiting their intake of these ingredients.
And for all of these reasons, here is a list of the best ketchup
substitutes, which include the use of tomato salsa, tomato paste, tomato
sauce, and  apple cider vinegar.
You can also make your own ketchup at home!

Tomato Salsa
Most brands of salsa have little to no added sugars. Substitute an equal
amount of mild salsa for ketchup in a recipe, or use salsa as a condiment in
place of ketchup.

Tomato Paste
This is an inexpensive tomato concentrate widely available in a can or a
squeeze tube. 
Spread tomato paste on a burger or hot dog, or use it in place of ketchup in
cooking for a rich tomato flavor without any added sugar or sodium.

Tomato Sauce
While some varieties of canned tomato sauce also have lots of salt or sugar,
many do not. 
You can replace ketchup with an equal amount of tomato sauce in a recipe, or
use it as a dip for fries and potatoes.

A jar of apple cider vinegar with whole and halved fresh apples and leaves A
jar of apple Cider Vinegar Although there are no tomatoes in it,
substituting apple cider vinegar in recipes that call for ketchup can impart
a tangy sweetness to the dish, while completely eliminating ketchup’s
problematic ingredients.

Make Your Own
Combine tomato paste, vinegar, sugar, salt, and spices in a saucepan and
simmer over the stove until it reaches a proper consistency. Making your own
ketchup allows you to significantly reduce the levels of dangerous
sweeteners and sodium.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark
Sent: Sunday, April 19, 2020 3:39 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Top 5 Ketchup Substitutes

Top 5 Ketchup Substitutes

by
John Staughton (BASc, BFA)
last updated - January 28, 2020



The amount of 
sugar
 and 
sodium
 in ketchup can be quite high, especially in commercial varieties, thereby
making ketchup substitutes a necessary choice. Fortunately, there are
several
ketchup alternatives that make it easy to add the taste of 
tomato
 to a meal without all that unwanted sugar and 
salt.

Ketchup

Ketchup is one of the most commonly used condiments in the United States and
many other parts of the world. It is also an ingredient in many recipes and
is used as a base for sauces. Ketchup is usually made with some 
combination
 of these main ingredients – tomatoes (or tomato concentrate), 
vinegar,
sweeteners (such as sugar or high-fructose 
corn
 syrup), salt, and 
spices.

Best Ketchup Substitutes

Diabetics and people with 
heart
diseases may need to eliminate their consumption of sweeteners or salt, and
many other people are simply interested in limiting their intake of these
ingredients.
And for all of these reasons, here is a list of the best ketchup
substitutes, which include the use of tomato 
salsa,
tomato paste, tomato sauce, and 
apple cider vinegar.
You can also make your own ketchup at home!


Tomato Salsa

Most brands of salsa have little to no added sugars. Substitute an 
equal amount
 of mild salsa for ketchup in a recipe, or use salsa as a condiment in place
of ketchup.

Tomato Paste

This is an inexpensive tomato concentrate widely available in a can or a
squeeze tube. Spread tomato paste on a burger or hot dog, or use it in place
of
ketchup in cooking for a 

Re: [CnD] BREAKFAST CASSEROLE IN THE CROCK POT

[Nicole Massey via Cookinginthedark]

Hash Browns are potatoes, either shredded or cut into small pieces, and 
blanched to make them fry better, so the nutritional content is about the same. 
You need that mass for the recipe to work properly. Some variants of this 
recipe, at least the oven ones, use bread cut into cubes instead of or with the 
hash browns. Onions and mushrooms won't substitute for the potatoes, but 
they're a good addition.  Potatoes O'Brian could work for the onions, with the 
addition of bell pepper in the mix. Tater tots instead of hash browns would be 
an interesting option.
When substituting you want something with similar characteristics to what 
you're replacing. (this is why chicken and pork are so easily switchable) You'd 
need something with the hash browns' absorption, cooking time, heat transfer, 
and nutritional values to make a good substitution. They're not going to be 
that much of a problem unless someone has a potato allergy. This is a high 
protein meal, and unless someone is doing a Keto diet they're needed to balance 
things. Keto folks have their own substitution choices, so if you're really 
wanting to take all carbs out of the meal talk to them about what they do.
One more thing: part of the cook time is to cook the hash browns. The sausage 
is already cooked, cheese takes almost no time to melt, and scrambled eggs cook 
fast too. If you remove the hash browns and don't replace them with something 
else you very well may find the recipe  has turned into an overcooked mess when 
you check on it the next morning.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jennifer Thompson via Cookinginthedark
Sent: Saturday, April 18, 2020 7:02 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] BREAKFAST CASSEROLE IN THE CROCK POT

Has anyone tried sliced potatoes?
I think potatoes is healthier then hash browns.
Or even better to skip the potatoes what about using the other ingredients and 
adding mushrooms and onions?
Thanks.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Saturday, April 18, 2020 12:48 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] BREAKFAST CASSEROLE IN THE CROCK POT

BREAKFAST CASSEROLE IN THE CROCK POT

Cooks while you sleep!

 

1 bag 26 oz. frozen hash browns

12 eggs

1 cup milk

1 Tbsp ground mustard

1 16 oz. roll sausage

maple, sage or regular sausage.

Salt and pepper

16 oz. bag shredded cheddar cheese

 

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard. This might sound like a weird 
ingredient, but I've come to love (and use) this in most of my recipes.

Add plenty of saltand lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you're from.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even 
everything out so it's spread evenly.

Turn the crock pot on low for 6-8 hours.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

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

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] Popcorn on the stove

[Nicole Massey via Cookinginthedark]

Whatever they sell at Aldi, though I've also used Orville Redenbacher's and
a couple of other "gourmet" brands.
I've noticed the unoiled brown lunch sack method tends to turn out less "old
maids". Not sure why, but I'm happy with the results of this method.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson via Cookinginthedark
Sent: Thursday, April 16, 2020 7:57 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Popcorn on the stove

What brand of popcorn do you use?
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Re: [CnD] Popcorn on the stove

[Nicole Massey via Cookinginthedark]

No need to grease the inside. A quarter cup will make about the same amount
as a microwave popcorn bag, so depending on consumption level it can feed
one, two or maybe even three.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson via Cookinginthedark
Sent: Thursday, April 16, 2020 6:26 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Popcorn on the stove

do you grease the  inside of the bag?
How many minutes do you cook it?
This I assume feeds one person?
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Re: [CnD] Popcorn on the stove

[Nicole Massey via Cookinginthedark]

I know this isn't what you asked, but a quarter cup of kernels in a brown
paper bag (I buy them for this particular purpose) folded over at the top
makes great popcorn without all the sketchy fumes microwave popcorn may
have. It's a lot cheaper too, as the bags come in a hundred count for under
a buck. I put melted butter and spices on the popcorn afterward.
Thought you might like an alternative to stove top, as that involves a lot
of shaking the pan on the burner.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Larry Gassman via Cookinginthedark
Sent: Thursday, April 16, 2020 11:55 AM
To: cookinginthedark@acbradio.org
Cc: Larry Gassman 
Subject: [CnD] Popcorn on the stove

Hi all,
I usually will make popcorn in the microwave.
But since I went to on-line shopping this last time, the shopper brought me
popcorn in a jar.  The popcorn was kernels only.
I know you would usually put oil in a pan and then add popcorn.
But not sure how safe this is for a blind person on the stove.
So if any of you have done this safely in the past,  please send along your
suggestions.
Thank you in advance.
Larry

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[CnD] Crock Pot Garlic Pork and Potatoes (Was: Ideas for Slow Cooker Pork Chops)

[Nicole Massey via Cookinginthedark]

Note: I like a lot of garlic. Reduce amount if you don't.

Title: Crock Pot Garlic Pork and Potatoes
Categories: Crockpot, One Dish, Meat, Potatoes
Servings: 4
2 lb center cut pork chops
   3 lg potatoes
   1 lg Onion
   3 tb crushed garlic
   1 cn cream of mushroom soup
 -- season salt to taste
Slice the potatoes into disks and place in crock pot. Slice onion and spread 
rings over potatoes. spoon two heaping tablespoons of crushed garlic over 
onions. Place pork chops over garlic and sprinkle another tablespoon of garlic 
over them. Spoon soup, undiluted, over the top to form an even layer. Heat on 
high for 4-5 hours or on low 8-9 hours until pork chops flake with a fork.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Lisa Belville via Cookinginthedark
Sent: Thursday, April 16, 2020 9:58 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Ideas for Slow Cooker Pork Chops

Hi, all.


A family member braved the grocery store and got me some bone-in thinly cut 
pork chops.


I have some BBQ sauce, but was wondering what other options I have for 
cooking them in a crock pot.


I also have some cinnamon flavored Coke left over from the holidays.  I 
don't like the taste when drinking, but I'm thinking it might make a 
nice marinade.  I have limited ingredients on hand, but I'm willing to 
experiment if I have some ideas of what seasonings and/or oils to use.


Thanks for the suggestions.


Lisa


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Re: [CnD] Oven bags

[Nicole Massey via Cookinginthedark]

I use them to cook 2 game hens at a time -- one for now and one for the next
day. And they do a great job of controlling the mess.

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: Tuesday, March 10, 2020 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Oven bags

Reynolds oven bags are great, but as far as I know, they are good for large
batch baking, like a whole turkey, or chicken, or roast, etc. I only cook a
few pieces at a time, not worth buying an oven bag.

-Original Message-
From: Cookinginthedark  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
>> breadcrumb

Re: [CnD] Foods that don't agree

[Nicole Massey via Cookinginthedark]

This NLS/Bard book deals with some of the issues in cooking beans and why
this gastric distress sometimes happens.
DB-Time-Life Books Dried beans & grains DB21649
Also, I've been told several times that soaking the beans with some baking
soda in them also helps.
Note: The above book is great for its section on grains, even if you're not
up for taking another run at the legumes.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Sunday, March 01, 2020 9:01 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] Foods that don't aggree

I understand soaking beans is to much work!


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 5:47 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Foods that don't aggree

Well, not me; I tried it again and again with those long Soaking, long
cooking beans and the same Things happened so much, I just gave up.
I will stick with green beans, and cannellini beans, Since they don't do
this to me.
And, of course, canned beans--all of that, where I don't have to soak and
cook for twelve or sixteen hours before using them.
I don't want to argue about that, so please Try to understand.  If you can
eat those eans Without having the problems then, you don't Have a Polish
stomach.  Thank you!!

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Saturday, February 29, 2020 1:59 PM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Lost recipe

Kale does it for me. It goes right through me with horrible stomach
cramps. Not fun when it happens.   

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, February 29, 2020 2:19 PM
To: diane.fann7--- via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Lost recipe

Eat enough beans often enough and you loose the embarrassing problems since
your stomach learns how to better digest those beans.

On Sat, 29 Feb 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Sat, 29 Feb 2020 16:05:30
> From: diane.fann7--- via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Lost recipe
>
> Marie,
>
> Recently, somebody told me she had heard beans are good to lower blood 
> sugar. I asked my diabetic nurse practitioner. She said they are high 
> in fiber and won't spike your blood sugar as much as rice, potatoes 
> and
pasta.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Marie Rudys via Cookinginthedark
> Sent: Saturday, February 29, 2020 3:09 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Lost recipe
>
> A bit too heavy a dish; I was looking for something light, that One 
> with diabetes can actually eat; maybe I can't have these cannellinis 
> with my condition.
>
> Marie
>
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Linda S via Cookinginthedark
> Sent: Saturday, February 29, 2020 11:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Lost recipe
>
> Hi Marie:
>
> What if you were to mix them with macaroni, spaghetti sauce, or tomato 
> sauce, frozen mixed veges, and zucchini squash, and ttop with chese, 
> and bake in the oven until the chese is melted? Like a casserole?
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Saturday, February 29, 2020 11:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: [CnD] Lost recipe
>
> Hello, All.
>
>
>
> Would someone please repost the cannellini bean recipe?
>
> I might never have gotten it, because
>
> The subject did not show there was a recipe there, or
>
> I may not have gotten it at all.
>
> I think some of the messages are getting lost on the way to my
>
> Inbox.
>
>
>
> Marie
>
>
>
>
>
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Re: [CnD] olive oil question

[Nicole Massey via Cookinginthedark]

Yes, I use it to dress steaks for the grill, and it makes a vast difference.
Rub in your spices with clean hands then give a rub of oil all over the
meat. Put it in the fridge for a couple of hours then send it to the grill.
(which includes George Foremans, BTW) Much better steak.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Sunday, February 23, 2020 1:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] olive oil question

Me too. Although you don't have to add it to meat, if you ust give it a
little splash on both sides, whether you cook it in the oven, or slow
cooker, it seals the moisture in, and if you make a rub it sticks to the
meat when the oil is on it. Just a splash though. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, February 23, 2020 11:54 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] olive oil question

I use it for everything. It's one of my primary staples.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gary Metzler via Cookinginthedark
Sent: Sunday, February 23, 2020 1:44 PM
To: Cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: [CnD] olive oil question

Hi All,

 

What kind of meat should put olive oil on?  Is it just recommended for white
meat?  Thanks for any help.   

 

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Re: [CnD] olive oil question

[Nicole Massey via Cookinginthedark]

I use it for everything. It's one of my primary staples.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gary Metzler via Cookinginthedark
Sent: Sunday, February 23, 2020 1:44 PM
To: Cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: [CnD] olive oil question

Hi All,

 

What kind of meat should put olive oil on?  Is it just recommended for white
meat?  Thanks for any help.   

 

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Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

Ah, yes, the classic Rival crock pot cake recipe where you bake the cake in a 5 
lb. coffee can.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jude DaShiell via Cookinginthedark
Sent: Sunday, February 23, 2020 12:14 PM
To: Mike and Jean via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Slow cooking

You can even bake cakes in a slow cooker/crockpot, recipes do exist.
On
Sun, 23 Feb 2020, Mike and Jean via Cookinginthedark wrote:

> Date: Sun, 23 Feb 2020 04:43:10
> From: Mike and Jean via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> THANKS SO MUCH.  MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Saturday, February 22, 2020 12:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix 
> recipe from other recipes, as I use a definite variation on the recipes I've 
> got.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Mike and Jean via Cookinginthedark
> Sent: Saturday, February 22, 2020 5:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 11:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> There are other things they do very well that aren't cooked all day and 
> aren't soup/stew items. Two of my favorites are making my own "Trash" (Now 
> more commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I 
> found on a BBS years ago. The Trash recipe involves an open crock, while the 
> pizza recipe only takes about an hour and a half to melt the cheese and warm 
> the meats and other toppings.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Friday, February 21, 2020 8:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch 
> Subject: Re: [CnD] Slow cooking
>
> I think after Thursday night especially for things like chicken and 
> soups and stews and things like that I?m just going to bite the bullet 
> and start using my crockpot from now on for those things LOL this way 
> I don?t have to keep monitoring the temperature all the time for 
> things and just let it cook over the course of a day and then when I 
> get home from work or something I?ll have a whole meal
>
> Sent from my iPhone
>
> > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
> >  wrote:
> >
> > Absolutely agree with that.
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of Nicole Massey via Cookinginthedark
> > Sent: Friday, February 21, 2020 9:03 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Nicole Massey 
> > Subject: Re: [CnD] Slow cooking
> >
> > I'd much rather repair something than replace it, and I've got the 
> > basic skills to replace cords, so it's worth it to do the work for a 
> > beloved appliance. I know I'm very atypical in the blind community in this 
> > regard.
> >
> > Sent from my HAL 9000 in transit to Jupiter
> >
> >
> > -Original Message-
> > From: Cookinginthedark 
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Marie Rudys via Cookinginthedark
> > Sent: Friday, February 21, 2020 5:24 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Marie Rudys 
> > Subject: Re: [CnD] Slow cooking
> >
> > Goodness; nobody here repairs small appliances.
> > They tell us to get new ones.
> >
> > Sometimes, I find some surprises at Goodwill.
> > You just never know.
> >
> > Marie
> >
> >
> > -Original Message-
> > From: Cookinginthedark 
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Nicole Massey via Cookinginthedark
> > Sent: Friday, February 21, 2020 2:55 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Nicole Massey
> &g

[CnD] Bourbon Hot Dogs

[Nicole Massey via Cookinginthedark]

- Recipe via Meal-Master (tm) v7.07
 
Title: Bourbon Hot Dogs
 Categories: Party snack, Alcohol, Potluck, Fondues, A f m
   Servings: 1
 
¼ c  Bourbon
¼ c  Brown sugar
   Tabasco to taste
   Worcestershire to taste
  1 c  Ketchup
  1 pk Hot Dogs or Wieners
 
  Slice hot dogs into ½ inch sections. combine all ingredients into a
  fondue pot and heat till warm. Serve via toothpicks.
Note: Also works well in a small (2-3 qt) slow cooker.
Source: Tecla Vargas 



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[CnD] Kitchen Lab: Crock Pot Chex Mix (Trash)

[Nicole Massey via Cookinginthedark]

I'm going to take this in a slightly different direction because this recipe
has so much potential variety to it.
The basics: Chex Mix (or for folks from Gen-X or earlier, Trash) is a snack
recipe with a few specific features:
1. a mix of Chex or similar cereals, another grain based item like Cheerios,
pretzel sticks or something similar, and possibly nuts
2. Butter and Worcestershire sauce as a core seasoning
3. Other spices, some of them salts, to get that salty snack vibe.
Cooking: There are two common ways to cook (or more accurately, toast) this
snack.
1. Oven:  Preheat oven to 250
  Melt the Marinade ingredients until warm and blended.
  
  Cover a large cookie sheet with foil. Pour all of the remaining
  ingredients on to the cookie sheet. Cover with the marinade so that it
  covers all of the dry ingredients evenly.
  
  Cook for 1 hour, turning every 15 minutes.
2. Crock Pot: Combine cereals and nuts and pretzels in crock pot.  Mix
melted butter
and seasonings, Worcestershire and tobasco.  Pour over mixture in crock pot.
and toss lightly to coat.  Do not cover!  Cook on high for 2 hours, stirring
well every 30 minutes. Turn to low and cook for 2 to 6 hours.  

Ingredients:
1. Seasoning: ½ cup of butter, melted
4 tablespoons Worcestershire sauce
½ teaspoon garlic salt (use garlic powder for a lower sodium version), onion
salt, (use onion powder for a lower sodium option) and seasoning salt. You
can replace the last one with other options like creole seasoning, Greek
seasoning, etc.
1 dash of Tabasco or cayenne (Omit this if you're using a hotter seasoning
in place of the seasoning salt)
2. Main Ingredients: The classic mix is 1 cup each of Rice Chex, Wheat Chex,
Corn Chex, Cheerios, pretzel sticks, and mixed nuts. The Cheerios can be
replaced with Goldfish or cheese crackers or if you don't want to add more
flavor oyster crackers will suffice too. You can substitute 2 cups of
Crispix for the corn and wheat cereal, or use the small shredded wheat
cereal for the Wheat Chex. I prefer sesame sticks to pretzels, and they
substitute well. And if you don't like mixed nuts you can use peanuts,
cashews, or pretty much whatever other nut you want to. If you have someone
with a nut allergy you can add any of the other options into the mix. This
is an area for a lot of expression, as the things can vary a lot, even
getting away from Chex style cereals completely.
Any questions?

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Re: [CnD] Texas Simple Queso (Was: slow cooker)

[Nicole Massey via Cookinginthedark]

This one is super simple. Put a liner in your crock pot. Cube up a one pound
block of Velveeta or other similar product. Pour in a can of Ro-Tel, a
tomato and peppers product, or similar. Turn the crock on and cover and
leave it alone for an hour or so. Serve with Fritos, tortilla chips, or
whatever else you think would be better with cheese on it.
For a variation, put a pound of cooked ground beef or breakfast sausage, or
even crumbled up chorizo, into it.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Saturday, February 22, 2020 5:18 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] slow cooker

PLEASE POSTH OF THESE RECIPIES.  THEY SOUND DELICIOUS.  MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] slow cooker

Yep, both traditional Texas chili-con-queso and bourbon hot dogs  are great
party crock pot favorites. You can use a fondue pot for the latter recipe,
of course, but the former is a problem without a slow cooker, preferably
with a liner too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 6:14 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] slow cooker

I Googled it and came across an article

In the Washington Post about the slow cooker.

I did not know it was invented in 1940.

 

Later on in that article it said that men are even using the slow cookers,

Too.  Some of them use it to make some of the dishes they serve for Super
Bowl.

Go look it up yourself.

Google will take you there.

 

Marie

 

 

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Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix 
recipe from other recipes, as I use a definite variation on the recipes I've 
got.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Mike and Jean via Cookinginthedark
Sent: Saturday, February 22, 2020 5:28 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Slow cooking

PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 11:14 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Slow cooking

There are other things they do very well that aren't cooked all day and aren't 
soup/stew items. Two of my favorites are making my own "Trash" (Now more 
commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I found on a 
BBS years ago. The Trash recipe involves an open crock, while the pizza recipe 
only takes about an hour and a half to melt the cheese and warm the meats and 
other toppings.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Friday, February 21, 2020 8:47 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: Re: [CnD] Slow cooking

I think after Thursday night especially for things like chicken and soups and 
stews and things like that I’m just going to bite the bullet and start using my 
crockpot from now on for those things LOL this way I don’t have to keep 
monitoring the temperature all the time for things and just let it cook over 
the course of a day and then when I get home from work or something I’ll have a 
whole meal

Sent from my iPhone

> On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
>  wrote:
> 
> Absolutely agree with that. 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 9:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
> 
> I'd much rather repair something than replace it, and I've got the 
> basic skills to replace cords, so it's worth it to do the work for a 
> beloved appliance. I know I'm very atypical in the blind community in this 
> regard.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 5:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Goodness; nobody here repairs small appliances.
> They tell us to get new ones.
> 
> Sometimes, I find some surprises at Goodwill.
> You just never know.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 2:55 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Slow cooking
> 
> I've got two of the original Rival Crock Pots, both of which still 
> work, though I only use them with liners these days because otherwise 
> they're a nightmare to clean. I've got two others, my 5 quart 
> removable crock Rival the one I use the most. I slipped up and melted 
> the cord on it, so I had to replace it., but it still works great after that 
> repair.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 2:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Wow!!  An older slow cooker from the '70's Amazing how some things 
> last longer than others.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Linda S via Cookinginthedark
> Sent: Friday, February 21, 2020 10:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Slow cooking
> 
> Wow, I like this recipe. I've had one of my slow cookers since the 
> 70's too, my firiends gave it to ome at my first baby shower. It's a 
> smaller one so I only used it for me and my husband. I use the bigger one 
> when the fam comes.
> They eat a lot! (s

[CnD] Crock Pot Pizza

[Nicole Massey via Cookinginthedark]

  Title: Crock Pot Pizza
 Categories: Crock pot
  Yield: 8 Servings
 
  1 1/2 lb Ground meat
1 cn Pizza sauce (14 oz)
1 pk Noodles (12 oz)
4 oz Cheese, mozzarella
 Mushrooms
 Onion
1 cn Spaghetti sauce (14 oz)
4 oz Cheese, cheddar
1 pk Pepperoni; sliced
 Green peppers
 
  Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles
  until tender; drain. In crock pot, put a layer of noodles, meat
  mixture, cheeses and pepperoni. Repeat layer one more time. Cook on
  high for 30 minutes, then on low for 1 hour or until cheese melts.
  This may also be baked in a 350 oven until cheese melts. You can also
include sliced ham or canadian bacon as a layer underneath the pepperoni,
and black or green olives are also an option.
  
  Jane Becker, Charles City, IA
  Iowa REC News, May 1992
 
M


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Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

Sort of -- each liner is sort of single use, but that's for a single menu
item. I've been able to put leftover queso back in the crock and heat it up
again. Perhaps it'd be better to say they're disposable.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 8:54 PM
To: diane.fann7--- via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Slow cooking

They come in two sizes larger one is for 6 quart crockpots.  You get a box
that appears to have plastic bags in it.  Open one up and line crockpot with
it then put your food in the liner and cook.  When finished allow food to
cool to safe handling temperature then lift the liner up from all of the
edges of the pot and hold it together and lift the liner out of the pot.
The pot stays clean and you need to figure out what container to empty the
liner into so the food can be eaten.
>From what I understand, each of those liners is single use.

On Fri, 21 Feb 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 21:26:14
> From: diane.fann7--- via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Slow cooking
>
> I am truly thankful we have crockpots with removeable croks.
>
> Would one of you please explain about the liners.  Thanks.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Dena Polston via Cookinginthedark
> Sent: Friday, February 21, 2020 8:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Dena Polston 
> Subject: Re: [CnD] Slow cooking
>
> I wouldn't know what to do without my crockpots and those liners are a 
> miracle! (smile) -Original Message-----
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 5:55 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Slow cooking
>
> I've got two of the original Rival Crock Pots, both of which still 
> work, though I only use them with liners these days because otherwise 
> they're a nightmare to clean. I've got two others, my 5 quart 
> removable crock Rival the one I use the most. I slipped up and melted 
> the cord on it, so I had to replace it., but it still works great after
that repair.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 2:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
>
> Wow!!  An older slow cooker from the '70's Amazing how some things 
> last longer than others.
>
> Marie
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Linda S via Cookinginthedark
> Sent: Friday, February 21, 2020 10:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Slow cooking
>
> Wow, I like this recipe. I've had one of my slow cookers since the 
> 70's too, my firiends gave it to ome at my first baby shower. It's a 
> smaller one so I only used it for me and my husband. I use the bigger one
when the fam comes.
> They eat a lot! (smile)
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Friday, February 21, 2020 11:04 AM
> To: Marie Rudys via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Slow cooking
>
> One recipe for round steak in the slow cooker that was on this list 
> and I consider tried and true had three ingredients.  Round steaks, 
> onions peeled and halved, and left over brewed coffee for the liquid.  
> Makes a real tastey gravy and tenderizes the meat with the acid in the
coffee.
> The crockpot and that's what those were called originally was invented 
> by Rival just in time for World War II., and women doing work in 
> Defense Plants bought them and used them regularly to feed themselves 
> and their families when they got home from work.
> In my past I did lots of cooking with crockpots.  The all metal slow 
> cookers I have less confidence using.  I had an Aroma and it died 
> after three uses so wasn't well built.
>
> On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:
>
> > Date: Fri, 21 Feb 2020 13:47:50
> > From: Marie Rudys via Cookinginthedark 
> > 
> >

Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

Crock Pot liners are plastic bags that can handle the heat in a slow cooker.
You put the liner in, and that makes clean-up a snap, as no food comes in
contact with the crock. They don't affect cooking time or temperature to any
definable amount, so they're also neutral.
I also like them because I can prepare a meal the night before and start it
early in the morning, whereas I can't do that without them because you never
take a removable crock from the fridge to the heating unit without letting
it reach room temperature first. (the temperature change will run the risk
of shattering the crock)
I find them at most grocery stores, and the one challenge I have is
differentiating them from the oven roasting bags I've got.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Friday, February 21, 2020 8:26 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Slow cooking

I am truly thankful we have crockpots with removeable croks. 

Would one of you please explain about the liners.  Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Dena Polston via Cookinginthedark
Sent: Friday, February 21, 2020 8:52 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] Slow cooking

I wouldn't know what to do without my crockpots and those liners are a
miracle! (smile) -Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 5:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Slow cooking

I've got two of the original Rival Crock Pots, both of which still work,
though I only use them with liners these days because otherwise they're a
nightmare to clean. I've got two others, my 5 quart removable crock Rival
the one I use the most. I slipped up and melted the cord on it, so I had to
replace it., but it still works great after that repair.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Wow!!  An older slow cooker from the '70's Amazing how some things last
longer than others.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Slow cooking

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow 

Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

There are other things they do very well that aren't cooked all day and aren't 
soup/stew items. Two of my favorites are making my own "Trash" (Now more 
commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I found on a 
BBS years ago. The Trash recipe involves an open crock, while the pizza recipe 
only takes about an hour and a half to melt the cheese and warm the meats and 
other toppings.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Friday, February 21, 2020 8:47 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: Re: [CnD] Slow cooking

I think after Thursday night especially for things like chicken and soups and 
stews and things like that I’m just going to bite the bullet and start using my 
crockpot from now on for those things LOL this way I don’t have to keep 
monitoring the temperature all the time for things and just let it cook over 
the course of a day and then when I get home from work or something I’ll have a 
whole meal

Sent from my iPhone

> On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
>  wrote:
> 
> Absolutely agree with that. 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 9:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
> 
> I'd much rather repair something than replace it, and I've got the 
> basic skills to replace cords, so it's worth it to do the work for a 
> beloved appliance. I know I'm very atypical in the blind community in this 
> regard.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 5:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Goodness; nobody here repairs small appliances.
> They tell us to get new ones.
> 
> Sometimes, I find some surprises at Goodwill.
> You just never know.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 2:55 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Slow cooking
> 
> I've got two of the original Rival Crock Pots, both of which still 
> work, though I only use them with liners these days because otherwise 
> they're a nightmare to clean. I've got two others, my 5 quart 
> removable crock Rival the one I use the most. I slipped up and melted 
> the cord on it, so I had to replace it., but it still works great after that 
> repair.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 2:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Wow!!  An older slow cooker from the '70's Amazing how some things 
> last longer than others.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Linda S via Cookinginthedark
> Sent: Friday, February 21, 2020 10:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Slow cooking
> 
> Wow, I like this recipe. I've had one of my slow cookers since the 
> 70's too, my firiends gave it to ome at my first baby shower. It's a 
> smaller one so I only used it for me and my husband. I use the bigger one 
> when the fam comes.
> They eat a lot! (smile)
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Friday, February 21, 2020 11:04 AM
> To: Marie Rudys via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Slow cooking
> 
> One recipe for round steak in the slow cooker that was on this list 
> and I consider tried and true had three ingredients.  Round steaks, 
> onions peeled and halved, and left over brewed coffee for the liquid.  
> Makes a real tastey gravy and tenderizes the meat with the acid in the coffee.
> The crockpot and that's what those were called originally was invented 
> by Rival just in time for World War

Re: [CnD] slow cooker

[Nicole Massey via Cookinginthedark]

Yep, both traditional Texas chili-con-queso and bourbon hot dogs  are great
party crock pot favorites. You can use a fondue pot for the latter recipe,
of course, but the former is a problem without a slow cooker, preferably
with a liner too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 6:14 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] slow cooker

I Googled it and came across an article

In the Washington Post about the slow cooker.

I did not know it was invented in 1940.

 

Later on in that article it said that men are even using the slow cookers,

Too.  Some of them use it to make some of the dishes they serve for Super
Bowl.

Go look it up yourself.

Google will take you there.

 

Marie

 

 

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Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

I'd much rather repair something than replace it, and I've got the basic
skills to replace cords, so it's worth it to do the work for a beloved
appliance. I know I'm very atypical in the blind community in this regard.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 5:24 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Goodness; nobody here repairs small appliances.
They tell us to get new ones.

Sometimes, I find some surprises at Goodwill.
You just never know.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 2:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Slow cooking

I've got two of the original Rival Crock Pots, both of which still work,
though I only use them with liners these days because otherwise they're a
nightmare to clean. I've got two others, my 5 quart removable crock Rival
the one I use the most. I slipped up and melted the cord on it, so I had to
replace it., but it still works great after that repair.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Wow!!  An older slow cooker from the '70's Amazing how some things last
longer than others.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Slow cooking

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow cooker boil over, either.   It is not supposed to.
>
>
>
> Those of you who use one regularly know what I'm on about.
>
> I have gone out with the pot on low and when I got home tired,
>
> There is my food ready to eat.  I never, ever had a
>
> Slow cooker catch fire or short out on me.  Not one.
>
> I am cooking a roast now, with pearl onions and baby carrots
>
> And some potatoes.  I did not put too much water
>
> In the bottom, because I know there will be more liquid as the meat
>
> Cooks.  I am going to make some gravy from that.
>
>
>
> I use it at least once a month, when I
>
> Really want to slow cook something.
>
>
>
> The Hamilton Beach cooks slightly faster than the Rival
>
> I used to have

Re: [CnD] Slow cooking

[Nicole Massey via Cookinginthedark]

I've got two of the original Rival Crock Pots, both of which still work,
though I only use them with liners these days because otherwise they're a
nightmare to clean. I've got two others, my 5 quart removable crock Rival
the one I use the most. I slipped up and melted the cord on it, so I had to
replace it., but it still works great after that repair.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Slow cooking

Wow!!  An older slow cooker from the '70's Amazing how some things last
longer than others.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Slow cooking

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow cooker boil over, either.   It is not supposed to.
>
>
>
> Those of you who use one regularly know what I'm on about.
>
> I have gone out with the pot on low and when I got home tired,
>
> There is my food ready to eat.  I never, ever had a
>
> Slow cooker catch fire or short out on me.  Not one.
>
> I am cooking a roast now, with pearl onions and baby carrots
>
> And some potatoes.  I did not put too much water
>
> In the bottom, because I know there will be more liquid as the meat
>
> Cooks.  I am going to make some gravy from that.
>
>
>
> I use it at least once a month, when I
>
> Really want to slow cook something.
>
>
>
> The Hamilton Beach cooks slightly faster than the Rival
>
> I used to have back in the 1980's.  But I just cook my roast the same
>
> Way I did back in those days.
>
>
>
> Marie
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

-- 

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Re: [CnD] Measuring tips

[Nicole Massey via Cookinginthedark]

Yes, mine are like that, with a ring holding them in order.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 12:30 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Measuring tips


No, the metal cups don't have braille on them And the ones I used to have were 
like miniature saucepans.
You only get four standard measuring cups in the metal sets.
I lost ine along the way, but I have two Sets of plastic ones, the Pourfect 
ones and a regular set I picked up From a grocery store when I got my last 
apartment in Reno, Where I hated to live and could not afford to move back to 
California at the time.  I eventually moved back To California in 2001, taking 
that one set of measuring cups with me.
I never replaced my metal ones.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Friday, February 21, 2020 9:15 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Are the metal ones made of stainless steal, and are they also brailed?
Many Thanks.
Ron KR3DOG

-Original Message-
From: Nicole Massey via Cookinginthedark
Sent: Thursday, February 20, 2020 21:06
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Measuring tips

Just a note -- I have two sets of measuring cups, a metal set and a plastic 
set, both nested to keep them straight. My metal ones hang on a hook by the 
sink so I always know where to find them. (They're next to a set of nested 
funnels, also positioned so I can always find them) Setting up your kitchen 
with specific locations for things means you won't have to try to find 
something, because you'll know where it's supposed to be.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Thursday, February 20, 2020 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Measuring tips

Many thanks Marie, for the info on the measuring cups and spoons.
Ron KR3DOG



-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 09:20
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Measuring tips

Hard plastic, and there is braille on the Pourfect Cups and a pour spout on 
every one of them, And there is a no-skid ring on the cups starting with
1/2 to the
2 cup one.  There are nine different measuring cups in that set, And eleven 
different sized measuring spoons, all with braille on them.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, February 19, 2020 8:02 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Hi Brennen, from Ron Kolesar.
I'm curious to know the following.
Are the measuring cups made out of heavy hard plastic, or made out of stainless 
steel?
I'm thinking of picking up a set of the measuring cups and spoons for myself.
So, many thanks.
Ron KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Wednesday, February 19, 2020 22:08
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] Measuring tips

Hi everyone so here’s an interesting question how does everybody deal with 
measuring for example when a recipe says 1/2 cup flour how do you guys measure 
out 1/2 cup I have measuring cups that I bought at the blind mice megamall with 
braille on them that tells me what each measurement is but how does everyone 
fill the cup without making it run over and spill everywhere Any help and tips 
would be appreciated thank you

Sent from my iPhone
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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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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 Ha

Re: [CnD] Measuring tips

[Nicole Massey via Cookinginthedark]

Not sure of the metal involved -- the impression I got was that they were 
chromed. And I'm not the one to ask about Braille, as I don't read it. (Too 
many years playing congas before I lost my sight resulted in nerve 
insensitivity to pressure in my finger tips and palms)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Friday, February 21, 2020 11:15 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Measuring tips

Are the metal ones made of stainless steal, and are they also brailed?
Many Thanks.
Ron KR3DOG

-Original Message-----
From: Nicole Massey via Cookinginthedark
Sent: Thursday, February 20, 2020 21:06
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Measuring tips

Just a note -- I have two sets of measuring cups, a metal set and a plastic 
set, both nested to keep them straight. My metal ones hang on a hook by the 
sink so I always know where to find them. (They're next to a set of nested 
funnels, also positioned so I can always find them) Setting up your kitchen 
with specific locations for things means you won't have to try to find 
something, because you'll know where it's supposed to be.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Thursday, February 20, 2020 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Measuring tips

Many thanks Marie, for the info on the measuring cups and spoons.
Ron KR3DOG



-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 09:20
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Measuring tips

Hard plastic, and there is braille on the Pourfect Cups and a pour spout on 
every one of them, And there is a no-skid ring on the cups starting with
1/2 to the
2 cup one.  There are nine different measuring cups in that set, And eleven 
different sized measuring spoons, all with braille on them.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, February 19, 2020 8:02 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Hi Brennen, from Ron Kolesar.
I'm curious to know the following.
Are the measuring cups made out of heavy hard plastic, or made out of stainless 
steel?
I'm thinking of picking up a set of the measuring cups and spoons for myself.
So, many thanks.
Ron KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Wednesday, February 19, 2020 22:08
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] Measuring tips

Hi everyone so here’s an interesting question how does everybody deal with 
measuring for example when a recipe says 1/2 cup flour how do you guys measure 
out 1/2 cup I have measuring cups that I bought at the blind mice megamall with 
braille on them that tells me what each measurement is but how does everyone 
fill the cup without making it run over and spill everywhere Any help and tips 
would be appreciated thank you

Sent from my iPhone
___
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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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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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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 L

Re: [CnD] Measuring tips

[Nicole Massey via Cookinginthedark]

Just a note -- I have two sets of measuring cups, a metal set and a plastic 
set, both nested to keep them straight. My metal ones hang on a hook by the 
sink so I always know where to find them. (They're next to a set of nested 
funnels, also positioned so I can always find them) Setting up your kitchen 
with specific locations for things means you won't have to try to find 
something, because you'll know where it's supposed to be.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Thursday, February 20, 2020 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Measuring tips

Many thanks Marie, for the info on the measuring cups and spoons.
Ron KR3DOG



-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 09:20
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Measuring tips

Hard plastic, and there is braille on the Pourfect Cups and a pour spout on 
every one of them, And there is a no-skid ring on the cups starting with
1/2 to the
2 cup one.  There are nine different measuring cups in that set, And eleven 
different sized measuring spoons, all with braille on them.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, February 19, 2020 8:02 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Hi Brennen, from Ron Kolesar.
I'm curious to know the following.
Are the measuring cups made out of heavy hard plastic, or made out of stainless 
steel?
I'm thinking of picking up a set of the measuring cups and spoons for myself.
So, many thanks.
Ron KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Wednesday, February 19, 2020 22:08
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] Measuring tips

Hi everyone so here’s an interesting question how does everybody deal with 
measuring for example when a recipe says 1/2 cup flour how do you guys measure 
out 1/2 cup I have measuring cups that I bought at the blind mice megamall with 
braille on them that tells me what each measurement is but how does everyone 
fill the cup without making it run over and spill everywhere Any help and tips 
would be appreciated thank you

Sent from my iPhone
___
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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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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] Two more easy cookbooks, written for the blind

[Nicole Massey via Cookinginthedark]

I found the Knudsen to be a lot more user friendly and useful than the Reed. 
Both are somewhat old, but  Reed seemed to be a lot less willing to look at new 
technologies than Knudsen. The titles are similar enough that they can be 
confused.
There is a lot of value in learning simple conversions from sighted to 
visionless cooking -- how long it takes to brown onions, for example. This 
opens up a vast array of cookbooks to the blind cook, as BARD has a lot of 
them. (I think I have more than 90 waiting for me to get to them)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Marie Rudys via Cookinginthedark
Sent: Tuesday, February 18, 2020 7:39 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Two more easy cookbooks, written for the blind

Another cookbook I highly recommend and it is on Bard, too, Is called When The 
Cook Can't Look by Ralph Reed.
He does not recommend blind people use microwave ovens,.
He did not revise the book or change his mind about it, though.
There are easy recipes from stove top to oven in that one.

Oh, another book on Bard I also recommend is Cooking Without Looking by Esther 
Knudson Tipps; there are two different audiobooks, Each read by a different 
narrator.  The one read by the man is read by a blind Person who is reading 
from a braille copy.  It is an old book, but has useful information In it as 
well.

Best,
Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Monday, February 17, 2020 8:09 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] New to the list and cooking tips

Hi Pam, from Ron Kolesar.
Appreciate your temperature  and timing for your pork chops.
With those parameters, I might give this a try as well.
I also down loaded the cook book from BARD tonight.
So, we'll see. Smiles.
Ron KR3DOG

-Original Message-
From: Pamela Fairchild via Cookinginthedark
Sent: Monday, February 17, 2020 22:28
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] New to the list and cooking tips

I did cook the pork chop tonight, am a well-seasoned cook though not a 
beginner. It turned out just fine. I don't know if I would use the mayonnaise 
again or not as the agent to stick the bread crumbs onto the meat. I could 
still taste the mayonnaise after cooking. Not everybody would though. I would 
certainly use it in a pinch or if in a great hurry. It turned out better than I 
thought it might, the topping stuck to the meat and crispened on both sides, 
even though I didn't turn the meat. The chop  did not stick to the pan, which I 
did butter ahead of time, the pan was easy enough to wash, and the meat was 
cooked through. I cooked it for 30 minutes at 350 degrees using the convection 
setting on the talking toaster oven. The chop was a thick center cut boneless 
chop, at least 3/4 inch thick. It was cooked in the center.
When you use the talking thermometer, put it in the meat at an angle to get the 
most accurate reading. You don't want the tip to exit to the bottom of the pan, 
nor to rest on top of the meat, or to touch bones. If you don't get enough of 
the tip into the meat, your temperature will register too low. And as for the 
pan, I save pie tins when they come without air holes in the bottoms, and if I 
run low I purchase a stack of them from the grocery store. 
I butter or oil the bottom of the pie tin and just go for it. It saves the 
trouble of lining with foil, and the foil doesn't stick to the food that way 
either. If my food sticks to the pie tin I don't feel too bad about throwing it 
away. When I cook pizza, I put parchment paper on the pizza pan before I put my 
crust on the pan. If the crust is made from scratch I either oil the pan very 
well, or oil the parchment paper before putting the homemade dough on it. It 
saves a lot of cleanup. If it is a pan pizza where you want the oil to work 
itself into the crust then you just generously oil the pan as I said and leave 
out the parchment paper..


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, February 17, 2020 11:59 AM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith 
Subject: Re: [CnD] New to the list and cooking tips

I’m glad the tips we are peopleosting will be helpful to you. The pork chops 
and plan to cook tonight sound tasty. Good luck and let us know how they turn 
out.

Pauline

On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Oh my gosh I love this this is exactly what I was looking for not all 
> of that extra stuff that other people were putting on the list I never 
> thought about using the spoon so I’ll have to try that and that’s good 
> to know that most of th

Re: [CnD] Waffles

[Nicole Massey via Cookinginthedark]

There are sugar free candies that will work for this. I supposedly have
diabetes too, but with an A1C under 6 I don't have to be quite as particular
about it.
I eat at least one Gala every day -- breakfast is always a hand full of
peanuts, a sliced and cored Gala, and one of those cup of noodles things.
I've found this does a decent job of balancing everything so my blood sugar
doesn't get too out of whack.
Which reminds me, if you can't do any type of candy for learning to target
nuts like peanuts, cashews, or pistachios will also do the trick.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Waffles

Well, I will pass on the M & M's; can't have 'em because of

Diabetes.  I might try making them with my favorite apples that

Are not sweet; I like Gala apples.  I used to love Red Delicious, but I
can't

Have those anymore.  That's life for me.  Please don't get me wrong.

I'm not here to cry on anyone's virtual shoulder.  I am sure we have a
number of us

Who sometimes have the sugar blues, no pun intended.

I fall off the wagon and sometimes have a Kit Kat, but I know I should not.

Not very often.  Sometimes, I am very strict with myself.

I have to be.

 

Marie

 

 

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Re: [CnD] Waffle iron

[Nicole Massey via Cookinginthedark]

Both of mine are the standard waffle size, and 2/3 cup of batter does the
job well.  We played with this extensively one time during a VR Training
session -- the trainer was less than a year out from retirement, and nobody
ever asked her about making waffles up to that point.
The basic rule for everything is the same -- practice with the power off
until you get your space relationships worked out. Then get someone sighted
to help out if you don't already have instructions from other blind folks.
Then and only then it's time to turn the power on, mix up ingredients, and
do it for real.
Tip 1: When learning where the center is put Skittles or M&M's into the
measuring cup and feel where they fall. Once you've gotten good at hitting
the center you can move on to working with a hot surface. Remember to eat
all the candy first of course.
Waffle Tip1: That said, M&M waffles can be tasty. Or if you want something
different experiment with shredded cheese, diced ham, crumbled bacon,
chopped green onions, diced mushrooms, or other savory things. Great for
lunch instead of breakfast.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 4:59 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

As I said, for a small waffle iron, such as the one I have,
1/3 to 1/2 cup of batter per cavity is sufficient.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Monday, February 17, 2020 10:21 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Waffle iron

Measuring cup.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Waffle iron

How do you determine how much batter you're pouring onto the surface?
I've always had trouble with making waffles and pancakes because of the mess
the batter makes when pouring.

People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Recruitment Outreach Specialist
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.
Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

My waffle iron is made by Holstein Housewares.  It is nice and small.
I use a cookie sheet with sides under it in case some of the Batter drips.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Sunday, February 16, 2020 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Waffle iron

HI I have a couple of questions.
Sense I have very limited vision I do everything by feel.  So how can I get
around making sure I put the waffle in the center so they cook all the way?
Also my waffle it seems like it is a little dryer then I would like. I have
been having someone help me make the waffles.  I use a keto recipe that uses
almond flower.
Thanks.  


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Sunday, February 16, 2020 5:02 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Waffle iron

What type waffle iron did you get?  What brand and model?

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 4:17 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

Since I got the waffle iron, I made three batches of waffles, the largest
one being
14 of them.  My iron makes 2 heart shaped ones at a time, 4 inches each.  I
notice that almond milk works well in the batter I make.  Usually, regular
cow's milk is in the recipe.

Some of my waffles has nuts in them, some chocolate chips and fruit, as I
was finishing off a bag of frozen fruit.  What I have noticed is, when
making "filled" waffles, I use a cup one smaller than a half a cup, so that
the batter does not overflow the 2 cavities.  The waffles still come out
nicely.

I will never

Re: [CnD] Waffle iron

[Nicole Massey via Cookinginthedark]

Measuring cup.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Waffle iron

How do you determine how much batter you're pouring onto the surface?
I've always had trouble with making waffles and pancakes because of the mess
the batter makes when pouring.

People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Recruitment Outreach Specialist
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment. 
Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

My waffle iron is made by Holstein Housewares.  It is nice and small.
I use a cookie sheet with sides under it in case some of the Batter drips.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Sunday, February 16, 2020 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Waffle iron

HI I have a couple of questions.
Sense I have very limited vision I do everything by feel.  So how can I get
around making sure I put the waffle in the center so they cook all the way?
Also my waffle it seems like it is a little dryer then I would like. I have
been having someone help me make the waffles.  I use a keto recipe that uses
almond flower.
Thanks.  


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Sunday, February 16, 2020 5:02 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Waffle iron

What type waffle iron did you get?  What brand and model?

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 4:17 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

Since I got the waffle iron, I made three batches of waffles, the largest
one being
14 of them.  My iron makes 2 heart shaped ones at a time, 4 inches each.  I
notice that almond milk works well in the batter I make.  Usually, regular
cow's milk is in the recipe.

Some of my waffles has nuts in them, some chocolate chips and fruit, as I
was finishing off a bag of frozen fruit.  What I have noticed is, when
making "filled" waffles, I use a cup one smaller than a half a cup, so that
the batter does not overflow the 2 cavities.  The waffles still come out
nicely.

I will never buy frozen waffles again!!!

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, February 15, 2020 8:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Waffle iron

Just a note -- I've never had sticking problems with my waffle irons.
Here's what I do. First, I put the iron on a pizza pan, just in case
anything spills. I use a metal measuring cup as that makes it easier to tap
the sides of the iron to get positioning. I turn the iron on and wait for it
to click. I open it and put 2/3 cups of batter in the center. If you need to
find your location marker while the iron is cold and the measuring cup is
empty. Close the iron and listen for the click again. It's ready, and it
will tend to adhere to the top just a bit until you knock the waffle loose.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, February 08, 2020 11:12 AM
To: Jennifer Thompson via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Waffle iron

Grease both sides of the iron while the iron is cold and before putting
prepared batter on the iron.
The first waffle I made I put the batter on the iron after the grease and
that was all done with the iron being cold.
Then I applied the power and waited until I could smell the batter cooking.
Once that was done I opened the iron and got me the first waffles off that
iron.
Since I lived alone at the time I didn't make large batches of waffles on
the iron so never needed to grease the iron again while cooking but expect
you could cut the power and allow the iron to 

Re: [CnD] Waffle iron

[Nicole Massey via Cookinginthedark]

Just a note -- I've never had sticking problems with my waffle irons.
Here's what I do. First, I put the iron on a pizza pan, just in case
anything spills. I use a metal measuring cup as that makes it easier to tap
the sides of the iron to get positioning. I turn the iron on and wait for it
to click. I open it and put 2/3 cups of batter in the center. If you need to
find your location marker while the iron is cold and the measuring cup is
empty. Close the iron and listen for the click again. It's ready, and it
will tend to adhere to the top just a bit until you knock the waffle loose.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, February 08, 2020 11:12 AM
To: Jennifer Thompson via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Waffle iron

Grease both sides of the iron while the iron is cold and before putting
prepared batter on the iron.
The first waffle I made I put the batter on the iron after the grease and
that was all done with the iron being cold.
Then I applied the power and waited until I could smell the batter cooking.
Once that was done I opened the iron and got me the first waffles off that
iron.
Since I lived alone at the time I didn't make large batches of waffles on
the iron so never needed to grease the iron again while cooking but expect
you could cut the power and allow the iron to cool some and then grease the
iron again.
You might get away with a second set of waffles on the iron before needing
to grease again but I wouldn't try for three sets of waffles otherwise you'd
likely have sticking.

On Sat, 8 Feb 2020, Jennifer Thompson via Cookinginthedark wrote:

> Date: Sat, 8 Feb 2020 07:48:13
> From: Jennifer Thompson via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: Re: [CnD] Waffle iron
>
> This is something I would like to  know also, I got one for Christmas.
> I cooked with once but I did not always put it in the center and then 
> I had a hard time getting it to cook all the way.  And I did nto want 
> to touch the burner and I need to do everything byu feel thanks.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Tuesday, February 4, 2020 12:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Waffle iron
>
> Hello, All!!
>
>
>
> I just got a waffle iron, and it is cool.
>
> What do I need to know before even cooking with it the first time?
>
> This one makes 2 heart-shaped waffles.
>
>
>
> Marie
>
>
>
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-- 

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Re: [CnD] Steamed Sausage and Vegetables (Was: Looking for some low carb recipes, please)

[Nicole Massey via Cookinginthedark]

This recipe is a solid basis for a lot of different things. Replace the
sausage with ham, or add in some low fat pepperoni or salami. Replace the
frozen veggies with a cut up head of broccoflower. Add fresh uncut green
beans to the steamer. Or you can use snow peas or sugar snap peas. Mushrooms
are always welcome too. The basic technique is simple -- meat and seasonings
on top of the veggies so things drip down, flavoring everything. Y'all
experiment with this and let us know how it turns out.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson via Cookinginthedark
Sent: Saturday, February 01, 2020 4:48 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Steamed Sausage and Vegetables (Was: Looking for some low
carb recipes, please)

If you have other similar recipes please send them.
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[CnD] Steamed Sausage and Vegetables (Was: Looking for some low carb recipes, please)

[Nicole Massey via Cookinginthedark]

What you'll need:
1 package of frozen mixed vegetables (the ones with broccoli, cauliflower,
and if you want, carrots)
1 large or 2 small yellow squash
Half a large head of cabbage
1 ring of 97% fat free smoked turkey sausage (other fat content levels can
be substituted)
Cavender's Greek Seasoning, regular or salt free (your choice, I prefer the
salt free because it has no MSG)
Steamer basket
Medium sized pot with tight fitting lid
Water
Timer
Cut up the cabbage and squash. Place the steamer basket in the pot and fill
to the bottom of the steamer. Open it up to reach the sides. Spread the cut
up cabbage in the basket, add frozen vegetables, then cut up squash. Cut
ring of sausage into inch to inch and a half segments. (If you prefer you
can coin the sausage instead, it's up to you) sprinkle a thin (or more if
you want it spicier) Greek seasoning over the top of the sausage layer.
Close the lid, place it on a burner on the stove, and turn it up to a medium
high setting. I cook this for 20 minutes, but you can go shorter times if
you like your vegetables less soft.
This is very low fat, all carbs are vegetable carbs instead of grain based,
it has no measurable sugar content, and you can scale up the sausage if you
are on a high protein diet.
This is one of my top go-to recipes, and a variant of it will be dinner
tonight.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 01, 2020 3:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Looking for some low carb recipes, please

Hello.

 

I am looking for some low carb recipes I can enjoy.

And, I am diabetic, too, so anything outside

The cookbooks anyone came up with would be nice.

 

Thank you.

 

Marie Rudys

 

 

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Re: [CnD] looking for recipe(s) using different color bell peppers

[Nicole Massey via Cookinginthedark]

Also note that there are subtle differences in the flavor of different
colored bell peppers. The green ones are the hardest in flavor, with others
being more subtle. I tend to like the green ones for stuffed bell peppers,
but the yellow, red, and orange ones are nice with Mexican rice. I don't use
the green ones on kabobs at all.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Tuesday, January 28, 2020 8:51 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] looking for recipe(s) using different color bell peppers

I use the peppers together wherever I would use green peppers separately.
They look nice as part of a raw vegetable tray and in salads. I have also
stuffed them like you do mushrooms and cooked them in the oven for a few
minutes as if they were mushrooms, and have used them along with stuffed
mushrooms. I also stir fry them with onions, carrots, mushrooms and those
baby corn ears used in Chinese cooking. Once I made stuffed peppers out of
them and served each person one of each color. It made a pretty plate. To
retain best color, don't cook too long, and cook each color separately if
you don't want to have them get mixed together or their colors to fade into
each other.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Tuesday, January 28, 2020 2:58 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] looking for recipe(s) using different color bell peppers

Afternoon,

My son picked up a package that has a red and a yellow bell pepper in it as
well as one with green peppers. Anyone have any recipe(s) that has a some
red, some yellow and some green peppers in them?

Thanks in advance for ideas.

Jeanne

 

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Re: [CnD] Cast Iron Cooking (Was: A corn bread tip to go with the potatoes soup.)

[Nicole Massey via Cookinginthedark]

(Header changed to reflect topic drift)
I've got a cast iron skillet, flat griddle, Lodge wok, and a 7 quart Dutch oven 
(the outdoors style, with three legs and a lip on the lid to hold coals) ready 
to season. I also bought a small can of shortening to use for it. But I haven't 
gotten up the nerve to go through that process by myself. Any tips would be 
greatly appreciated, as they're taking up space sitting on one of the burners 
on my stove. (Also, I'll need that Dutch oven next time I go camping)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Tuesday, January 21, 2020 6:40 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.

If you decide that you’d like to start cooking using cast-iron skillet’s, drop 
me a line and let me know. I can let you know some recommendations on types to 
get. I will say it is better to get one that is pre-seasoned, although 
seasoning it again before you use it is good. We can talk more about that if 
you decide to get some. I just got mine for Christmas and I am hooked. They do 
take maintenance and work though, but the cooking that they produce is so worth 
it. I bought a cast-iron wok to cook Chinese dishes with as well and I am very 
impressed.

Sent from my iPhone

> On Jan 21, 2020, at 7:10 PM, Kerryann Ifill via Cookinginthedark 
>  wrote:
> 
> Wow! Never knew that! But I guess having never used one that would explain 
> my ignorance.
> 
> Thanks loads
> 
>> On 21 Jan 2020, at 7:55 PM, Johna Gravitt via Cookinginthedark 
>>  wrote:
>> 
>> The trick to cooking with a cast iron skillet is always to preheat it first 
>> It can take anywhere from 5 to 10 minutes on a medium to high heat. If you 
>> put a little water on your fingertips and flick into the pan, and if you 
>> hear sizzling, it is typically heated enough.
>> 
>> Sent from my iPhone
>> 
 On Jan 21, 2020, at 6:52 PM, Kerryann Ifill via Cookinginthedark 
  wrote:
>>> 
>>> Hi, I’m curious.
>>> Why heat the skillet first/
>>> 
>>> Sounds intriguing.
>>> 
>>> Regards
>>> Kerry
>>> 
 On 21 Jan 2020, at 11:10 AM, Johna Gravitt via Cookinginthedark 
  wrote:
 
  I also have a corn bread recipe but it's a bit more involved than the 
 previous one.
 My husband grew up in Virginia and does not like sweet so I decided to 
 make this for the first time last night and he loved it!
 The sugar in this recipe does not add any sweetness.
 Southern Style Corn Bread:
 5 cups corn meal
 5 TBSP flour
 5 TSP sugar
 2 and a half cups milk at room temp (recipe calls for whole milk 
 but I used 2%)
 8 OZ sour Cream
 1/2 cup melted butter
 1/3 cup vegetable oil
 D
 Directions:
 Wisk together the dry ingredients and set aside Beat the eggs then 
 add milk Add the egg and milk mixture to the dry ingredience Add 
 sour cream and butter and mix well Heat a 18 inch cast iron skillet 
 on the stove (I used a 12 inch) Add oil to skillet then remove from 
 heat and pour in batter Place in oven and bake for 35 to 45 minutes 
 and enjoy
 
 
 People with disabilities, access job openings at 
 http://www.benderconsult.com/careers/job-openings
 Johna Gravitt
 Accessibility Consultant
 Workplace Mentoring Resource Manager Recruitment Outreach 
 Specialist
 Email: jgrav...@benderconsult.com
 Phone: (412)-446-4442
 Main office Phone:  (412)-787-8567
 Web: www.benderconsult.com
 Celebrating 20+ Years of Disability Employment Solutions 
 Recruitment.  Workplace Mentoring.  Technology Accessibility.
 
 
 
 
 
 
 
 -Original Message-
 From: Cookinginthedark  On 
 Behalf Of Janet Brown via Cookinginthedark
 Sent: Tuesday, January 21, 2020 9:49 AM
 To: cookinginthedark@acbradio.org
 Cc: Janet Brown 
 Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.
 
 I make a corn bread recipe without sugar because my husband from Louisiana 
  grew up and loves that kind of corn bread. Here it is.
 1 cup corn meal, 1 cup bis-quick,  2 eggs
 1 half stick butter or entire stick depending on your preference.
 
 grease small loaf pan and preheat oven to 350.
 combine bis-quick and corn meal. melt the butter and let it cool. Add eggs 
 to butter and incorporate them. Make sure the eggs have warmed up a bit 
 and the butter has cooled so you don't cook the eggs. Mix wets and dries 
 and pour into loaf pan. bake about 20 minutes, remove from oven, test for 
 doneness and cool. After a few minutes, turn the loaf pan over and let the 
 corn bread fall on to a plate. Eat it with that glorious soup. 
 
 Sent from my iPhone
 
>> On Jan 21, 2020, at 12:21 A

Re: [CnD] a sausage question

[Nicole Massey via Cookinginthedark]

Yeah, I made mine from ground chicken and smoked Applewood bacon. It took
forever to grind up the 3 pounds of bacon, but the result came out great.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Sunday, December 29, 2019 7:54 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] a sausage question

Bulk sausage is made from ground pork plus other ingredients such as paprika
and pepper. It comes in packages like ground pork, ground beef, and other
ground meats. If you want to take the time you can make your own using any
ground meat as a base, although ground pork is the most common. I have seen
it made from deer meat, ground turkey, ground pork and ground beef, or
combinations of different meats. The homemade is difficult to tell from the
store bought, and if you make it you know what is in it. When my husband
started getting food allergies and sensitivities, we started making our own
ground sausage. There are recipes for homemade sausage on the internet. If I
look, and there is interest, I know there are also some in my own recipe
collection that came across some of the early recipe lists, submitted by
people like Richard Himbarger and others of those early  times. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Andrew Niven via Cookinginthedark
Sent: Sunday, December 29, 2019 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: [CnD] a sausage question

Hi there.

Just wondering what is bulk sausage please? we probably get it here in NZ
but call it something else. Excuse my ignorance.

Cheers

Andrew


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Re: [CnD] a sausage question

[Nicole Massey via Cookinginthedark]

You can get other types of sausage in bulk, and in larger quantities, at the
meat market case in most major grocery stores and at  a butcher's shop. I'll
be making sausage balls using the chicken/bacon sweet Italian sausage I
made, along with a block of cream cheese.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Sunday, December 29, 2019 4:31 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] a sausage question

It is pork breakfast sausage fold in a one pound roll.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Andrew Niven via Cookinginthedark
Sent: Sunday, December 29, 2019 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: [CnD] a sausage question

Hi there.

Just wondering what is bulk sausage please? we probably get it here in NZ
but call it something else. Excuse my ignorance.

Cheers

Andrew


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Re: [CnD] a sausage question

[Nicole Massey via Cookinginthedark]

Sausage not enclosed in casings, so not in links. Breakfast sausage tends to
come in this more often than Italian sausages, bangers, wurst, and their
ilk.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Andrew Niven via Cookinginthedark
Sent: Sunday, December 29, 2019 1:42 PM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: [CnD] a sausage question

Hi there.

Just wondering what is bulk sausage please? we probably get it here in NZ
but call it something else. Excuse my ignorance.

Cheers

Andrew


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[CnD] Sausage Cheese Balls (was CND RE: Sausage Balls)

[Nicole Massey via Cookinginthedark]

Yep, here goes.
-- Recipe via Meal-Master (tm) v7.07
 
Title:  Sausage Cheese Balls
Categories: Appetizers, Party, Sausage, Cheese/Eggs
Servings: 

  3  c bisquick
  2  c sharp cheddar cheese
  1 lb bulk sausage.

Preheat oven to 350°f. Combine all ingredients until a dough forms.  Use
clean hands to do this.  Roll into small balls and bake on ungreased baking
sheets for about twenty minutes.
Options: Use a Mexican or fiesta cheese blend, or use either mozzarella or
parmesan and change the sausage to bulk sweet or hot Italian sausage for a
different approach. Sausage can be any ground sausage you desire, or if you
want a milder sausage ball use a mix of pork sausage and other ground meat.
Source:  Cooking in the Dark Mailing list, Rebecca Manners

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Betty Gray via Cookinginthedark
Sent: Sunday, December 29, 2019 12:04 PM
To: cookinginthedark@acbradio.org
Cc: Betty Gray 
Subject: Re: [CnD] CND Sausage Balls

I am looking for an old recipe that called for breakfast sausage, cheddar
cheese, and Bisquik.  Would anyone happen to know what I am talking about or
have the recipe?  Thanks for any and all help.

--
Betty Gray
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Re: [CnD] recommendations for a good talking kitchen scale

[Nicole Massey via Cookinginthedark]

Yes, mine has a British voice too, so it's probably the same one. I find the
bowl that came with it handles most things I want to weigh well enough I
used it recently for my homemade sausage experiment (which turned out
wonderfully) and that thing about telling you how much is in it as you
adjust was a killer feature to have, because it made it so much easier to
get things in 1 pound packages. I'd recommend it for anyone, not just blind
and visually impaired folks, as it lets you concentrate on what you're doing
while telling you how much it's weighed.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Thursday, December 26, 2019 3:50 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] recommendations for a good talking kitchen scale

It is probably the same one. There are not many out there that are priced
reasonably. Mine is the Vox or Voix, or however it is spelled. The British
voice isn't hard to comprehend.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark
Sent: Thursday, December 26, 2019 12:27 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] recommendations for a good talking kitchen scale

Yes, mine works this way too. It's a very simple scale to use -- one switch
and one button to take the tare of whatever container you're using. The
switch is 3 position, with one giving English and the other metric weights.
I haven't gotten the name, model number, and serial off it yet or I'd have
sent it along already.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Thursday, December 26, 2019 10:07 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] recommendations for a good talking kitchen scale

There is a button that you push to weigh your container first. I didn't do
that when weighing the peanut butter though. I just spread plastic wrap out
on the surface and piled the peanut butter on top of that. Then I piled it
into my bowl from the plastic wrap. I don't have to be that exacting with a
recipe. Ceramic glazes, though, are not so forgiving. But I would have a
dedicated scale for that if I were still making ceramics.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark
Sent: Wednesday, December 25, 2019 8:55 PM
To: Pamela Fairchild via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] recommendations for a good talking kitchen scale

Did you have to weigh the measuring cup first? I should think that would be
the way to do it.

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Dec 25, 2019 1:40 PM, Pamela Fairchild via
Cookinginthedark  wrote:
>
> I like the talking scale that Blind Mice Mart sells. I even learned 
> something new about it that I hadn't realized as I was weighing peanut 
> butter for my candy a few days ago. I guessed how much I needed, but 
> was a bit short. I added a bit more to the pile and it automatically 
> told me the new amount. I kept adding and subtracting until it was 
> right and didn't have to press more buttons before I was finished.
> That really impressed me because I hadn't gone through that adjustment
process before.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
> Sent: Wednesday, December 25, 2019 2:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike 
> Subject: [CnD] recommendations for a good talking kitchen scale
>
> Hi,
>
> What recommendations do you on this list have for a talking kitchen scale?

>
> Thanks in advance for feedback. 
>
>Jeanne
>
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Re: [CnD] recommendations for a good talking kitchen scale

[Nicole Massey via Cookinginthedark]

Yes, mine works this way too. It's a very simple scale to use -- one switch
and one button to take the tare of whatever container you're using. The
switch is 3 position, with one giving English and the other metric weights.
I haven't gotten the name, model number, and serial off it yet or I'd have
sent it along already.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Thursday, December 26, 2019 10:07 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] recommendations for a good talking kitchen scale

There is a button that you push to weigh your container first. I didn't do
that when weighing the peanut butter though. I just spread plastic wrap out
on the surface and piled the peanut butter on top of that. Then I piled it
into my bowl from the plastic wrap. I don't have to be that exacting with a
recipe. Ceramic glazes, though, are not so forgiving. But I would have a
dedicated scale for that if I were still making ceramics.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark
Sent: Wednesday, December 25, 2019 8:55 PM
To: Pamela Fairchild via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] recommendations for a good talking kitchen scale

Did you have to weigh the measuring cup first? I should think that would be
the way to do it.

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Dec 25, 2019 1:40 PM, Pamela Fairchild via
Cookinginthedark  wrote:
>
> I like the talking scale that Blind Mice Mart sells. I even learned 
> something new about it that I hadn't realized as I was weighing peanut 
> butter for my candy a few days ago. I guessed how much I needed, but 
> was a bit short. I added a bit more to the pile and it automatically 
> told me the new amount. I kept adding and subtracting until it was 
> right and didn't have to press more buttons before I was finished.
> That really impressed me because I hadn't gone through that adjustment
process before.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
> Sent: Wednesday, December 25, 2019 2:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike 
> Subject: [CnD] recommendations for a good talking kitchen scale
>
> Hi,
>
> What recommendations do you on this list have for a talking kitchen scale?

>
> Thanks in advance for feedback. 
>
>Jeanne
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] an elementary question about fruit

[Nicole Massey via Cookinginthedark]

Apples should be firm -- if they're mushy that's a sign of rot. Note that
mushy is relative depending on variety -- some apples are firmer than
others. A gala or honey crisp that feels like one of the delicious varieties
might be on its way to going bad.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Fike via Cookinginthedark
Sent: Sunday, November 10, 2019 7:19 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] an elementary question about fruit

Evening everyone,

My elementary question is how do you tell apples are bad without sight?

   Jeanne

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Re: [CnD] A RICE COOKER JAMBALAYA

[Nicole Massey via Cookinginthedark]

Both of mine make/made an audible click when switching back to warm mode.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Thursday, October 31, 2019 3:47 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] A RICE COOKER JAMBALAYA

I don't have an electric rice cooker.  I just thought I would share the
recipes I have collected.Is there a rice cooker that rings when the rice
is done?

 

A RICE COOKER JAMBALAYA 

 

1 lb. smoked sausage

1 1/2 c. raw rice

1 can onion soup

1/2 tsp. salt

1/2 soup can water

1/2 stick butter

1/2 c. chopped bell pepper

1/2 c. chopped green onion

 

Brown sausage. Pour off grease. Place all ingredients in electric rice
cooker. Stir to blend. Cover. Press button and when it rings it's ready.
(Serves

4-6.)  Enjoy.

 

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Re: [CnD] electric rice cooker

[Nicole Massey via Cookinginthedark]

I've had three of them. One was so small it only did a single serving of
rice. I don't know what brand that was.
I had a nice Panasonic that was almost big enough to run an oriental
restaurant. It gave me years of great service before burning out the heating
element.
I got a smaller one from Aldi about two years ago, I'll have to look up the
brand.
All of them were single control devices -- you put the rice and water in and
push down the little lever and they start up. (assuming you've also plugged
them in) I've found that brown rice does well if you soak it for an hour or
so before cooking. Oh, and all three heated like a warming tray when not
cooking, so you can keep the rice warm after it cooks.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Wednesday, October 30, 2019 3:54 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: Re: [CnD] electric rice cooker

Could people tell me about their electric rice cookers?  I do not cook rice
on the stove very well.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Wednesday, October 30, 2019 4:48 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] electric rice cooker

Each rice cooker will be a little different. What brand do you have? Is
there a model number on it anywhere? If so, you can maybe find instructions
for it online. That would be better than guessing. Does the pot itself have
any sort of fill lines inside? That could give you an idea. It sounds small,
so I would start with 1 cup rice and 2 cups water. All of them should cook
that much no matter what the size. There should be buttons or some sort of
guide that lets you know what setting to put it on, unless there is just one
choice. Then watch it like a hawk the first time to make sure it shuts
itself off properly at the end of the cooking cycle.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Wednesday, October 30, 2019 1:35 PM
To: cookinginthedark@acbradio.org
Cc: basilleaf2...@gmail.com
Subject: [CnD] electric rice cooker

Someone gave me an electric rice cooker, but it didn't come with
instructions. My question is: How much water would you put in with 1 cup
uncooked rice.  The usual 2 cups rice seems too much.

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Re: [CnD] electric rice cooker

[Nicole Massey via Cookinginthedark]

It's the same as anything else -- 2 cups for regular white rice or barley,
2.5 for brown rice, quinoa,  and pearl barley, 3 for Ferro.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Wednesday, October 30, 2019 12:35 PM
To: cookinginthedark@acbradio.org
Cc: basilleaf2...@gmail.com
Subject: [CnD] electric rice cooker

Someone gave me an electric rice cooker, but it didn't come with
instructions. My question is: How much water would you put in with 1 cup
uncooked rice.  The usual 2 cups rice seems too much.

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[CnD] Cooking Timer

[Nicole Massey via Cookinginthedark]

Hello, folks,
My large raised number cooking timer seems to have lost the spring in its
spring. I'm looking to replace it if I can't get it fixed.
Here's specifically what I'm trying to find: A large (probably eight inch
across) stand timer, analog of course, with a dial and raised numbers so I
can feel them. I don't read Braille, so that won't be of any use to me, and
I'm specifically trying to find a mechanical timer, not something digital.
Amazon has one through Maxi-Aids that's $18, but they charge $7 for
shipping, and that makes it a bit too much to pay. I haven't checked at the
VI Rodent Emporium yet, because I figured I'd ask here first and go there
next.
So, anyone have a more reasonable source for a replacement timer?

Sent from my HAL 9000 in transit to Jupiter



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Re: [CnD] Cranberry mini's

[Nicole Massey via Cookinginthedark]

This would probably work with diced up apple, blueberries, diced pears, or 
diced peaches/nectarines too. The apple would be wonderful with the cinnamon on 
top.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Jeanne Donovan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, October 19, 2019 4:14 PM
To: cookinginthedark@acbradio.org
Cc: basilleaf2...@gmail.com
Subject: [CnD] Cranberry mini's

Cranberry mini’s

1 box white cake mix

1 package vanilla instant pudding

4 Eggs

1 Cup water

¼ Cup vegetable oil

1 ½ Cups cranberries, I use fresh and chopped them

½ Cup chopped walnuts, optional

  Mix all ingredients and divide in to 5 mini cake pans, which have been 
greased and floured.  Bake at 350 degrees for 30 minutes or until a tester 
comes out clean The baking time varies according to pan size. Let stand for
5 minutes before removing from pans. Brush the tops of loaves with melted 
butter and sprinkle cinnamon

sugar on tops.

Jeanne D.



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Re: [CnD] Honey

[Nicole Massey via Cookinginthedark]

Hot water, just not so hot that it melts the container. If what it's in is 
microwave safe you can do that too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, October 18, 2019 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] Honey

My honey has crystallized. How do I uncristalize it? Thanks.
Wendy 


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Re: [CnD] About the Domino's web page.

[Nicole Massey via Cookinginthedark]

Is there a list somewhere with the names of ones that have passed muster? I get 
a lot of restaurant emails, but I'm not going to install an app unless I know 
it'll work with Talkback. And some cases it means not being able to participate 
in their sweepstakes for lots of free food for a year or a lifetime. So I'd 
like to know which ones are safe.
There are also some places that still require hardcopies of their email coupons 
instead of accepting it from a phone, and that's another area where they get us.
Lastly, what about the delivery services? An accessible restaurant app is not 
useful if their preferred delivery company doesn't have an accessible app too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Ron Kolesar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 07, 2019 9:36 PM
To: Cooking In The Dark 
Cc: Ron Kolesar 
Subject: [CnD] About the Domino's web page.

For my fellow Cooking in the dark subscribers, from Ron Kolesar.
My brother, a friend of mine and myself are ADA undercover cops.
We're working with a law firm down in Pittsburgh and the current assignment is 
this.
We're handed a few web addresses at a time to investigate to see how blind 
friendly they are with screen readers.
Rest assured, that those who don't want to become ADA accessible with screen 
readers are made to go in front of a judge and they are find and required to 
make their web pages blind friendly via screen readers.
The owners of the web pages and stores also have to hire consultants to help 
them to make their web pages blind friendly and they must consult with them on 
a regular bases to make sure that at least three of their staff learns how to 
use the accessible fixtures for the web page and to keep it blind accessible.
If anyone is having issues with a web page to a store and or restaurant?
Please ship them to me and I'll let the law firm that we're working with be 
aware of the web address and the name of the company.
Like everything in life, we just want a equal level chance that the sighted 
take for granted with their vision.
I can be reached at:
kolesar16...@roadrunner.com
So we will make the stores that don't want to be blind friendly be blind 
accessible.
Ron U.S. ham Radio Station and Emergency Communication Station KR3DOG In the 
good old days of Morse code Shorthand, 73's AKA Best Regards and or Best 
Whishes, From Ron U.S. Ham Radio Station KR3DOG 
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