Re: [CnD] Labeling Decisions: cutting straight
Good Morning, To Linda and others, you are not weird. I prefer to use braille every chance I can. I can access things like phone numbers and cooking directions easier and quicker from a notebook or file box than thatrying to fromind the information on the computer or the digital recorder. Pauline On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > For me, Braille is such an accessible method. I use those med papers > that come with the prescriptions just to write things that I will no > longer need like a shopping list or something. Just can't get used to > the higher tech stuff. The papers are perforated and it's so easy just > to tear one off, write whatever, use it, and throw it away. I know I'm > weird! (smile) > > On 8/19/2020 10:21 AM, Karen Delzer via Cookinginthedark wrote: > > Yes, I've used that, too, and it really helps! > > > > Karen > > > > At 09:21 AM 8/19/2020, you wrote: > >> Well now, you might try this the next time you need to tear a > >> perforation. Fold the perforation both ways before tearing. > >> I remember once a student came to a Professor at Delaware Valley College > >> once and said his password to log onto the computer didn't work. > >> The Professor asked him if a student or professor had given him the > >> password. The student said a professor had given him the password but > >> didn't remember which professor. The Professor asked the student if he > >> had the paper the login information was written and the student had the > >> paper and gave it to the professor. The Professor told the student that > >> a student assistant gave him that paper because the perforations were > >> ragged. The professor told the class that all Professors at Delaware > >> Valley College always fold their perforations both ways so the > >> perforations tear easily and cleanly. I use that technique even today > >> when I open food packages and it works as advertised for me. > >> > >> On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote: > >> > >> > Date: Wed, 19 Aug 2020 07:35:11 > >> > From: Helen Whitehead via Cookinginthedark > >> > >> > To: cookinginthedark@acbradio.org > >> > Cc: Helen Whitehead > >> > Subject: Re: [CnD] Labeling Decisions: cutting straight > >> > > >> > If I'm writing out more than one label, on junk mail, I'll Braille > >> a line > >> > of C's, then fold it there, and it rips straight. > >> > > >> > -Original Message- > >> > From: Cookinginthedark > >> [mailto:cookinginthedark-boun...@acbradio.org] On > >> > Behalf Of Richard Kuzma via Cookinginthedark > >> > Sent: Tuesday, August 18, 2020 10:04 PM > >> > To: cookinginthedark@acbradio.org > >> > Cc: Richard Kuzma > >> > Subject: Re: [CnD] Labeling Decisions > >> > > >> > Just a thought, > >> > Holidays are coming, > >> > Could just save some Christmas cards and use those. Just might be > >> heavey > >> > enough. > >> > > >> > > >> > -Original Message- > >> > From: Cookinginthedark > >> [mailto:cookinginthedark-boun...@acbradio.org] On > >> > Behalf Of Jude DaShiell via Cookinginthedark > >> > Sent: Tuesday, August 18, 2020 9:57 PM > >> > To: Dani Pagador via Cookinginthedark > >> > Cc: Jude DaShiell > >> > Subject: Re: [CnD] Labeling Decisions > >> > > >> > The technical term to use in the stationery shop is #100 weight > >> card stock. > >> > It even comes in larger sheets and not labeled as braille paper you > >> pay > >> > less. > >> > > >> > On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote: > >> > > >> > > Date: Tue, 18 Aug 2020 21:05:05 > >> > > From: Dani Pagador via Cookinginthedark > >> > > > >> > > To: cookinginthedark@acbradio.org > >> > > Cc: Dani Pagador > >> > > Subject: Re: [CnD] Labeling Decisions > >> > > > >> > > Mary, > >> > > Glad you found something that works for you. > >> > > > >> > > I hope you get the index cards that are made on paper like what > >> > > Braille paper is made of. I bought some a few years ago that is like > >> > > the stuff really flimsy magazine covers are made of; boy was I > >> > > surprised and unhappy when I opened the package. It doesn't hold up > >> > > too well for long-term use and gets stuck in the interpoint index > >> card > >> > > slate. I think they changed the material to cut costs. Good for them > >> > > maybe, but not for me. *sad smiley* > >> > > > >> > > More Later, > >> > > Dani > >> > > > >> > > fo > >> > > > >> > > On 8/18/20, meward1954--- via Cookinginthedark > >> > > wrote: > >> > > > Thanks for everybody's suggestions for my labeling problem. > >> > > > > >> > > > I had to decide something about labeling. So I bought some 3 x 5 > >> > > > index cards and an index card slate that is supposed to be for > >> that > >> > > > size. I also went ahead and bought some dymo tape and some of > >> those > >> > > > Braille labels with the holes at both ends and the elastic ties. > >> > > > That way, I am ready for almost anything. I think that I will >
Re: [CnD] Question About Types Of Mustard and -- Abbreviations and Acronyms
Good Evening, Thank you for the deciphering of these abbreviations/acronyms. I find most of these quite a challenge. LOL is the only one I know the meaning of. Pauline On 8/14/20, Karen Delzer via Cookinginthedark wrote: > It stands for thanks in advance, just as ISO stands for in search of. > > Karen > > At 10:26 PM 8/13/2020, you wrote: >>What does TIA stand for? >> >>-Original Message- >>From: Cookinginthedark >>[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa >>Belville via Cookinginthedark >>Sent: Monday, August 10, 2020 7:59 AM >>To: cookinginthedark@acbradio.org >>Cc: Lisa Belville >>Subject: [CnD] Question About Types Of Mustard >> >>Hi, all. >> >> >>I'm making a dill vinaigrette that calls for dry mustard. >> >> >>I've heard of ground mustard, and I have Dijon mustard. The one dry >>mustard I've found at my local grocery store is in a 4 oz. jar. I >>thought ground mustard was the same thing as dry, but apparently not. >> >> >>Is there a huge difference? could I just use ground mustard instead? >>It's cheaper by several dollars. >> >> >>TIA for the help. >> >> >>Lisa >> >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Hello, I use the oven and the toaster oven for most cooking tasks. I do a limited amount of top of the stove food preparation, such cooking boil-in-bag rice and browning meat. I do have an electric skillet that I use for most browning meat tasks now. I use the microwave mainly for heating things. I do not use it to cook stuff, as the results were not to my liking. Pauline On 8/3/20, Immigrant via Cookinginthedark wrote: > I use the oven and the microwave for my cooking, trying to avoid stovetop > cooking as I don't trust myself boiling and especially frying. And I cannot > think of any foods that I would prefer boiled anyway. > > -Original Message- > From: Cookinginthedark On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Monday, August 3, 2020 3:48 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > > We use Success rice sometimes, and it's great! You just boil the bag for > about ten minutes, and then you're done. They've got different ones, too. > > Karen > > At 12:44 PM 8/3/2020, you wrote: >>As I said, my rice is minute rice, so it is partially cooked. It comes >>in 4-ounce cups, and it is meant for microwaving. I don't buy regular >>rice because I don't feel the need for a bag of 5 or more pounds of >>rice for just me, and all that stovetop cooking for just one person >>when I can cook a couple of those cups for a minute and a half and they >>are ready. To rinse or not to rinse is not a question as this rice is >>prepackaged and I cook it in its cup. >> >>-Original Message- >>From: Cookinginthedark On >>Behalf Of Deborah Armstrong via Cookinginthedark >>Sent: Monday, August 3, 2020 11:30 AM >>To: cookinginthedark@acbradio.org >>Cc: Deborah Armstrong >>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker >> >>Well I prepare rice completely differently but I mostly eat brown. >> >>I have read that it is important to rinse rice, but packages in the >>U.S. and cookbooks published in America advise against it. >> >>Turns out after further reading, I found out why; rinsing originally >>removed field debris. Now that rice is prepared in factories, rinsing >>removes excess starch which can make it sticky. The reason they advise >>against rinsing is given is that here in America, rice is fortified >>with spray-on vitamins and minerals which rinsing removes. >> >>If you eat plenty of vegies you don't need the spray-on nutrients, so >>go ahead and rinse it to remove the starch. >> >>I put my rice in my cooker with 1 cup of rice to 3 cups of water for >>brown and 2 cups of water for white. I sprinkle in a little salt; >>that's all. I then let it sit an hour or two. I've read this makes the >>rice better absorb the liquid and this works especially well for brown; > makes it less chewy. >> >>I let the cooker do its thing; there's a sensor that knows when the >>water is almost gone. Once it is back to just warming, I turn it off >>and let it set ten minutes. Then I stir and cover again so it won't dry >>out and put it in the fridge when it's cool enough. >> >>I generally flavor it when I add other things -- for example I might >>microwave it with garlic or curry and vegies. Or I might mix it with >>cumin and add it to enchiladas. Or I might make a salad with cold rice, >>mayo, vegies, spices, pickles -- yum. >> >>I have tried flavoring it in the cooker, but especially with brown >>rice, the hull is so thick that most of the flavoring is lost. >> >>--Debee >> >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] old braille cookbooks
Hello Again, A Leaf From Our Table is up on BARD. I downloaded it several years ago when I had access to an old notetaker that was donated to the place where I used to teach. BARD also has braille and audio versions of Cooking Without Looking. I used to own a copy of this book. It got damaged at the house I grew up in. Pauline On 7/11/20, lorischarff--- via Cookinginthedark wrote: > I think for NLS to reissue the books they would have to be put into UEB. > > > > I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF > THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American > Printing House for the Blind and Mrs. Paul J. Langan Kentucky School for > the Blind. It says it was embossed in 1948. This book is only one volume. > It > describes the labels in the introduction but, the book I have does not have > any remaining. It goes on to say that you can purchase labels from APH or > "the housewife can make her own with a slate and > > Stiless and gummb lables from the dime store. > > Looked to see if I could locate the recipe for BIG BOY but it does not > seem > to be in the index with that name. > > Lori > > and > > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] old braille cookbooks
Good Afternoon, I have not heard of this Indiana resource Lora mentioned. Could you post contact information for them, please? You may not be getting materials from them due to what's going on right now. I have heard from several correspondents that their libraries have temporarily stopped sending out braille materials due to the pandemic. One of the places that sends out monthly devotionals has done this. On another subject, I am with Lora as far as UEB. I can read it but don't like it. I wouldn't have taken courses to learn it if I hadn't had the possibility of needing to teach it. Of course, I don't have to worry about that right now. Pauline On 7/11/20, Lora Leggett via Cookinginthedark wrote: > I can read the UEB, but don’t really have to like it, haha. > Hey, have any of you guys gotten braille cookbooks to borrow from the > Braille Library and Transcribing Service in Indianapolis, Indiana? > I just started getting them somewherearound a year and a half ago. I think I > had about 8 books, but have not received one for a couple months. > I also get Seeing It Our Way Magazine. > > > > Sent from Mail for Windows 10 > > From: meward1954--- via Cookinginthedark > Sent: Saturday, July 11, 2020 1:19 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] old braille cookbooks > > Yes, they would have to be put into UEB. So somebody would have weeks and > weeks of back-translator fun. It would probably be easier to just retype > them. > > > > -Original Message- > From: Cookinginthedark On Behalf Of > lorischarff--- via Cookinginthedark > Sent: Saturday, July 11, 2020 10:51 AM > To: cookinginthedark@acbradio.org > Cc: lorischa...@gmail.com > Subject: [CnD] old braille cookbooks > > I think for NLS to reissue the books they would have to be put into UEB. > > > > I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF > THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American > Printing House for the Blind and Mrs. Paul J. Langan Kentucky School for > the Blind. It says it was embossed in 1948. This book is only one volume. It > describes the labels in the introduction but, the book I have does not have > any remaining. It goes on to say that you can purchase labels from APH or > "the housewife can make her own with a slate and > > Stiless and gummb lables from the dime store. > > Looked to see if I could locate the recipe for BIG BOY but it does not seem > to be in the index with that name. > > Lori > > and > > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil underneath the > meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil down, > then on top of that, I put parchment paper, then you don't have to spray > it. > I've also used cream of mushroom soup to coat meat with, and mayonnaise > too, > but using the mayonnaise, I then bread the meat. At least with the sour > cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing > on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the > risk > of juices going everywhere? I bake chicken on my cookie sheet all the time, > but never with sour cream on it. Would anything bad happen if I did this > same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a greased >> 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper >> until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the >> crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking steak on the George foreman
The "lid" is the top plate. I call it the lid. Probably would have been clearer if I said "top plate". Don't mind me. Pauline On 2/17/20, Marie Rudys via Cookinginthedark wrote: > Oh, the grill has a lead? Where is the lid? > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Kathy Brandt via Cookinginthedark > Sent: Monday, February 17, 2020 8:25 AM > To: cookinginthedark > Cc: Kathy Brandt > Subject: [CnD] Cooking steak on the George foreman > > Possible resend, but this didn’t come back to me: > > In the past I would’ve told you I do consistently better with hamburgers > then with steak. However, for Christmas someone gave me schwans filet > mignon. Since there directions weren’t for the George Foreman, I looked up > online, and found in one place where they recommended to butterfly the > Stake, (You cut through the middle along the side, so that there is a top > and a bottom, but is still attached), and put seasoning in the middle, which > you are using for the top and bottom; I put on some olive oil first, and > then press in my garlic and seasoning blend, heat up the George foreman for > five minutes, and then Cook the steak for 7 to 8 minutes. This last time I > had thought my timer was set properly, but it wasn’t, which thankfully I > discovered, so I estimated how long it had been on there, and then went > according to the smell, and it still turned out. You cook the steak from the > thawed state, not frozen, and let the meat rest on a plate at least 10 > minutes so that it doesn’t lose the juices. My grill is the small one, > without the temperature control. And yes, it really helps with cleaning to > immediately, after unplugging the grill, put a wet paper towel in and close > the lead. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 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 the time you don’t have to flip things because then I think that’ll > make my life so much easier as long as it cooks well enough to where I > won’t get sick or anything Also I like the cooking chart that someone else > put into another email because that’ll help me to determine how long I need > to cook things for and for how much actually maybe not necessarily how long > does he didn’t say that but how much like for example tonight I’m going to > be cooking Italian dressing marinated pork chops for me and my mom So I’ll > have to try out what Was said about not flipping it maybe necessarily and > cooking it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the stovetop or > > counter when turning things. > > > > -Original Message- > > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > > Behalf Of Pauline Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and cooking tips > > > > Good Evening, > > > > Welcome to the list, Brennen. You ask some good questions. I don’t flip > many > > things that I cook in the oven. When I do flip something, I use a wide > > single spatula or a set of kitchen. I find the double spatulas that are > > usually recommended by rehabilitation professionals difficult to use, > > particularly with small things such as hamburger or sausage patties. > > > > As for flipping French fries, I use a long handled spoon, such as those > used > > for serving or ladling things. I also use an 8 or 9 inch square pan to > cook > > them in, rather than a cookie sheet as most instructions for doing fries > in > > the oven suggest. Again, welcome to the list and congratulations on > having > > your own place. > > > > Pauline > > > >> On Sun, Feb 16, 2020, 12:04 PM Brennen Kinch via Cookinginthedark < > >> cookinginthedark@acbradio.org> wrote: > >> > >> Hi my name is Brennen Kinch and I am new to the list and I am totally > >> blind I have just moved into my own place in November and i am wanting > >> to start trying to do some cooking on my own I have a Black & Decker > >> talking toaster oven and an Amazon smart oven that I just purchased > >> recently to cook with but I was wondering if anybody had any cooking > >> tips for me as a pretty much a beginner at cooking I know the basics > >> on how to cook like use oven mitts and being able to pull the tray out > >> and things like that the things I’m struggling with our how to flip > >> food and how to know when to flip food and went to not flip food Also > >> I’m trying to figure out how you can tell the internal temperature of > >> foods without being able to see it and things like that I know there’s > >> a thermometer that you can get and I have one but I’m just wondering > >> like how accurate are those if it says that it’s 140° or 145° in the > >> middle and that’s how much it supposed to be can I trust the cooking > >> thermometer to know that that it’s giving me the right temperature > >> Also how do you guys flip french fries because when I’ve had people > >> read to me the cooking instructions on a bag of fries that I have but > >> I don’t understand how you’re supposed to flip multiple things at once > >> like fries and things like that If anyone can give me some help with > >> any of these questions that would be fantastic thank you > >> > >> Sent from my iPhone > >> ___ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Steak
It is true that cleaning a Foreman grill can be a royal pain. I have one but haven’t used it in a long time. The technique of laying wet paper towel on the surface and leaving it it there as it cools is a good one. Pauline On Mon, Feb 17, 2020, 10:21 AM diane.fann7--- via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I would not want to be without a George Foreman grill. . Ron, you are > right about the cleaning being a pain. I recently had to replace mine. I > got one with detachable plates. You can hand wash them or put them in a > dishwasher, and cleaning is much easier. > > Diane > > -Original Message- > From: Cookinginthedark On Behalf > Of Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 10:12 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > I have a George Foreman grill, but I don't like it. > Why Don't I like using it? > It's a pain in the neck to clean all of those grooves. > I do enjoy the new talking black and decker talking toaster oven though > and my microwave oven. > Ron KR3DOG > > -Original Message- > From: Gary Metzler via Cookinginthedark > Sent: Sunday, February 16, 2020 20:35 > To: cookinginthedark@acbradio.org > Cc: gmtra...@comcast.net > Subject: Re: [CnD] Baked Steak > > I like to cook my steak on my George Foreman grill. > > -Original Message- > From: Cookinginthedark On Behalf > Of Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 8:27 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Baked Steak > > If you use the convection setting, you don't have to flip the food over, > because The heat is circulated by the convection fan in the toaster oven. > > Marie > > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 5:19 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] Baked Steak > > Do you have to flip it at all I love this recipe I’ll have to save it so > I’ll remember it to make it in the future > > Sent from my iPhone > > > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > > wrote: > > > > This is how I cook steak. > > > > Baked Steak > > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > > the steak to taste with salt, pepper, garlic powder and Italian > > seasoning. Place in prepared baking pan. Put dabs of butter on top of > > the steak, close to the center, along the entire length of the meat, > > pressing them into the meat lightly. Bake at 350 degrees until the > > desired doneness is reached (about 45 minutes for a well-done steak). > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and or > Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency > Communications Station And Volunteer Certified Licensed Ham Radio Station > With the Call Sign of KR3DOG > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New to the list and cooking tips
Good Evening, Welcome to the list, Brennen. You ask some good questions. I don’t flip many things that I cook in the oven. When I do flip something, I use a wide single spatula or a set of kitchen. I find the double spatulas that are usually recommended by rehabilitation professionals difficult to use, particularly with small things such as hamburger or sausage patties. As for flipping French fries, I use a long handled spoon, such as those used for serving or ladling things. I also use an 8 or 9 inch square pan to cook them in, rather than a cookie sheet as most instructions for doing fries in the oven suggest. Again, welcome to the list and congratulations on having your own place. Pauline On Sun, Feb 16, 2020, 12:04 PM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi my name is Brennen Kinch and I am new to the list and I am totally blind > I have just moved into my own place in November and i am wanting to start > trying to do some cooking on my own > I have a Black & Decker talking toaster oven and an Amazon smart oven that > I just purchased recently to cook with but I was wondering if anybody had > any cooking tips for me as a pretty much a beginner at cooking I know the > basics on how to cook like use oven mitts and being able to pull the tray > out and things like that the things I’m struggling with our how to flip > food and how to know when to flip food and went to not flip food > Also I’m trying to figure out how you can tell the internal temperature of > foods without being able to see it and things like that I know there’s a > thermometer that you can get and I have one but I’m just wondering like how > accurate are those if it says that it’s 140° or 145° in the middle and > that’s how much it supposed to be can I trust the cooking thermometer to > know that that it’s giving me the right temperature > Also how do you guys flip french fries because when I’ve had people read > to me the cooking instructions on a bag of fries that I have but I don’t > understand how you’re supposed to flip multiple things at once like fries > and things like that > If anyone can give me some help with any of these questions that would be > fantastic thank you > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking tips / try a crock pot
Good evening. I use oven, toaster oven, and crockpot. I use the first 2 appliances the most. As Jan said, the oven and toaster oven can be used safely as long as you use elbow-length oven mitts. Other tips include using both hands to take pans out of the oven and opening the door copleting when removing them. You will have to stand on the side instead of right in front of the oven when you do this. Pauline On Sun, Feb 16, 2020, 9:56 PM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > The regular oven is perfectly safe, just as long as you use oven mitts. I > use it and a toaster oven, depending on what I'm cooking. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 1:52 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] cooking tips / try a crock pot > > Yeah I have an Amazon smart oven which is like a little bit bigger than a > microwave and then I have a magic chef talking toaster oven and I’d rather > use those over the regular oven because I feel like they’re safer I’ve only > used the crockpot once and I feel like I didn’t have very good luck with it > it kept sounded like it was sizzling so i kept adding water to it and I > added so much water that when I was cooking so it just eventually rose to > the top of the crockpot LOL so it was a struggle to say the least > > Sent from my iPhone > > > On Feb 16, 2020, at 1:43 PM, Richard Kuzma via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > You might want to pick up a crock pot. > > > > They are very accessible once you know the knob settings. > > > > I have two different sizes ones that I use all the time. > > > > One is smaller, like two and a half quarts and one is like about six > quarts. > > > > Had them for years and have served me well. > > > > Hope that helps. > > > > I also have a Hamilton beach toaster oven that I just love. > > > > It is called easy reach because it is designed ike an old school roll > > top desk where the door lifts up over it. > > > > I use it more than my large regular oven. > > > > Hope this helps out. > > > > Rich > > > > > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
