Re: [CnD] a razz at the moderator - Re: Amount of recipes

[John McConnell via Cookinginthedark]

We lions want meat, meat, and more meat! R-o-a-rr!
Thanks for the post, Skeeter.
Regards,

John McConnell

P.S. I got part of that meat, meat, and more meat from a commercial here that 
states: trucks, trucks, and more trucks.


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, September 6, 2016 1:56 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: [CnD] a razz at the moderator - Re: Amount of recipes

Steve:  Even though it takes bravery to admit to being the moderator, I won't 
hold it against you.  Being the lion tamer of this circus of lions takes guts.  
Anyway, keep up the good work.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Steve Stewart via Cookinginthedark
Sent: Monday, September 05, 2016 9:42 PM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] Amount of recipes

Juliette, I am the moderator; steve stewart.

-Original Message-
From: juliette via Cookinginthedark
Sent: Monday, September 05, 2016 9:18 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] Amount of recipes

All right Sugar; now I'm even more confused. I thought Wayne Stewart was the 
moderator! Who is the moderator? (smile)

Juliette

- Original Message -
From: Sugar via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/05/2016 7:59 pm
Subject: Re: [CnD] Amount of recipes

>
>
> Wayne is not a moderator, Steve is the moderator Smile sugar
>
>  'I have loved the stars too fondly to be fearful of the night.
>
> Sugar
>
>
> -Original Message-
> From: juliette via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 05, 2016 6:50 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] Amount of recipes
>
> I'm confused Naima! I must have missed something. I read all the 
> e-mails yet I'm confused-is Wayne o your friend? He's the moderator! 
> Did he unsubscribe himself? I'm missing something. If you want to 
> e-mail me off list here's my e-mail:
>
> juliettesilvers%gmail_com
>
> Thanks.
>
>
> - Original Message -
> From: Naima Leigh via Cookinginthedark  
> 
> To: cookinginthedark@acbradio.org
> Date: 09/05/2016 1:01 pm
> Subject: Re: [CnD] Amount of recipes
>
> >
> >
> > Since all of you complained about the recipes, I have lost Wayne my 
> > friend, who has been more than generous to share what he has found, 
> > with all of you.
> >
> > Some of you just want to hear yourselves criticize and gripe. But 
> > the rest of us don't. For the complainers, why don't you post 
> > something once and a wile than being lurkers and trouble makers. Why 
> > did you join a cooking group anyway? This is not a abusing or 
> > grumbling group. This group was supposed to except everyone, in 
> > spite of their abilities or disabilities. Which means if that person 
> > post recipes from his or her phone you shouldn't criticize about how 
> > it comes across. That maybe the only way they can communicate. If 
> > the recipe has fractions in it, then copy it in to word and change 
> > it! Or look it up and repost it yourselves! This group isn't what I 
> > heard about, when I joined. David needs to drop this one because it 
> > was a waste of time and energy. People hurting other people because 
> > of some miss communication issues. Or because of non appreashateive 
> > people who just want tried and true recipes. I loved this group at 
> > first because I was learning about all recipes and not just o
ne
>   particular group of them. It used to be helpful and enjoyable. If 
> some of you don't like what you see "Then you should leave" and leave 
> the recipes, if copied, to us who want them and appreciate them too..
> >
> > Stop making people leave because you are disgruntled and unsatisfied. 
> > Leave if it is getting on your nerves. You will not be missed!
> >
> > This group will be a lot better without you anyway. Then maybe we 
> > can get back to normal. Sharing recipes of all types with no hate in 
> > between or at surtaint people.
> >
> > I am so disappointed with this group! Instead of excepting everyone, 
> > you are just as bad as the prejudice and injustice people out there 
> > discriminating on the disabled. But you are hurting and despising 
> > your own people. Learn from your mistakes and put yourself in that 
> > person's shoes. Would you want to be treated or talked to like the 
> > way some of you are treating each other? No one is running these 
> > people away faster, than all of you!
> > What's the point of having a cooking group, if no one shares any 
> > recipes and just picks on each other. In my eyes, that's considered 
> > "bullying"
> > Please Stop It
> >
> > Thank You
> >
> >
> > -Original Message-
> > From: Sugar via Cookinginthedark 
> > 

Re: [CnD] AandW chili dogs and sauce

[John McConnell via Cookinginthedark]

Hello Skeeter:
Apparently, Your Jaws, not your physical jaws, but the screen reader, ha, ha, 
isn't reading the numbers.
You might check out the numbers settings. Just a thought, dude.
Carol's surgery has been moved to 26 Sept.
Regards,

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, September 1, 2016 11:10 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] AandW chili dogs and sauce

The recipe shows the following:

Tablespoon dried, minced onion

teaspoons chili powder

What are the correct amounts of these ingredients?  Thanks.



If you think you're finished, you! really! are! finished!!
-Original Message-
From: Wayne Scott via Cookinginthedark
Sent: Thursday, September 01, 2016 4:44 PM
To: Arlettes Recipes ; Cooking-friends ; Cooking In The Dark ; Recipesbbshare ; 
Santas-workshop
Cc: Wayne Scott
Subject: [CnD] AandW chili dogs and sauce

A Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)

1 regular hot dog roll

3 Tablespoons A Coney Island Sauce (see recipe below)

1 Tablespoon chopped white onion

1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

  A  Coney Island Chili Dog Sauce

1 pound ground chuck

1 six ounce can Hunts  tomato paste

1 Cup water

1 Tablespoon sugar

1 Tablespoon prepared yellow mustard

Tablespoon dried, minced onion

teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

In a 2 qt.  saucepan, brown the ground chuck, breaking into very small pieces.  
Salt and pepper lightly while cooking.  Do not drain the fat.

Add the remaining ingredients.  Simmer, uncovered, 30?45 minutes until it 
thickens.  Stir occasionally.

Allow to cool, cover, and refrigerate until "Dog?Time".  You'll be microwaving 
what you need later.

Cooking your A  Chili Dog

Bring a 2 qt.  saucepan of water to a rolling boil.

Remove the saucepan from the heat, and add the desired number of frankfurters 
to the water.  Cover and let sit about 10 minutes.

After the franks are done, microwave the chili dog sauce until steaming.  (Only 
microwave what you need, save the rest) Then microwave each hot dog roll 10 
seconds  just enough to warm.

Remove the cooked franks with tongs, and place on the microwaved hot dogroll.

Add about 3 Tablespoons of your prepared A  chili dog sauce, and the chopped 
onion.  Grated cheddar cheese is optional 
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Re: [CnD] my very! hot! crock pot chili

[John McConnell via Cookinginthedark]

Hello all:
As Charles says in his signature line: "If you think you are finished, you 
really are finished." Especially, after consuming this chili.
This is not for the faint of heart.
Question: How would you crumble the meat on a Foreman grill without it falling 
all over the place?
Thanks.

John and Carol McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, August 2, 2016 1:24 PM
To: cooking in the dark list 
Cc: Charles Rivard 
Subject: [CnD] my very! hot! crock pot chili

Notes:  As the subject line indicates, this is very hot chili!!!  It will 
almost fill a 5 quart crock pot.  I do not like my chili to be watery or soupy. 
 This will be pretty thick with not a huge amount of liquid.

If you do not want to use a crock pot, or don’t have one, you can put it into a 
covered 5 quart container and put it into a 200 degree oven for the designated 
time.  Slow cooking is the key to letting all of the seasonings blend.

ingredients:

2 pounds of very lean hamburger, or meat of your choice.  (I use venison burger)
2 16-ounce cans of Wolf brand chili, with no beans, marked "hot"
2 cans of RoTell tomatoes, marked "hot"
2 envelopes of Great Value chili seasoning, marked "hot"
2 teaspoons of each of the following:
black pepper
red pepper
garlic powder
cayenne pepper

1/4 teaspoon of Spontaneous Combustion hot sauce  WARNING!!!  This is an 
extremely hot blend of Habinero extract and other spices!  Be VERY careful when 
using it!!  It can be obtained from www.thehotsaucestore.com

Method:

1.  Cook the meat in a skillet or on a George Formann grill until it is almost 
crumbly and then remove the fat.

2.  Pour 1 can of chili into the crock pot.  Do not drain.

3.  Add 1 can of the tomatoes.  Do not drain.

4.  Add half of the meat, crumbled or left in chunks.

5.  Add half of the dry ingredients and half of the Spontaneous Combustion.

6.  Mix thoroughly.

7.  Using the remaining ingredients, repeat steps 2 through 6, in sequence.

8.  Cook on low for 6 to 8 hours.

--
If you think you're finished, you! really! are! finished!!
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Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich

[John McConnell via Cookinginthedark]

Hello:
Could we please delete the "greater" from messages.
People shouldn't have to alter, or paste into word, or any other gymnastics, 
just to read a recipe.
I am not trying to be picky, but just want to make it easier reading for 
everyone.
Down from my soapbox.
Thank you.
Blessings,

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, August 2, 2016 5:21 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich

The recipe said to fry them for from 8 to 12 minutes.

I did notice, though, that the recipe gave the amount of ingredients, but not 
how many sandwiches it would make.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Reinhard Stebner via Cookinginthedark
Sent: Tuesday, August 02, 2016 6:44 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich

How can I tell when they're light brown if I am blind. Could you please 
adjust his instructions for 20 blind? How would a 20 point person do this.

Sent from my iPhone

> On Aug 2, 2016, at 6:53 PM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> Wendy's Spicy Fillet Chicken Sandwich
>
>
>
> Not only a great sandwich, but also great topping your favorite salad 
> greens
> with this!
>
>
>
> Ingredients
>
>
>
> 1/3 cup frank's original red hot pepper sauce
>
>
>
> 2/3 cup water
>
>
>
> 1 cup all-purpose flour
>
>
>
> 2 1/2 teaspoons salt
>
>
>
> 4 teaspoons cayenne pepper
>
>
>
> 1 teaspoon fresh coarse ground black pepper
>
>
>
> 1 teaspoon onion powder
>
>
>
> 1/2 teaspoon paprika
>
>
>
> 1/8 teaspoon garlic powder
>
>
>
> Chicken breasts fillets
>
>
>
> Hamburger buns
>
>
>
> Mayonnaise
>
>
>
> Lettuce
>
>
>
> Sliced tomatoes
>
>
>
> Directions
>
>
>
> 1.   Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
>
> 2.   Combine the pepper sauce in a small bowl.
>
> 3.   Combine the flour, salt, cayenne pepper, black pepper, onion
> powder, paprika and garlic powder in another shallow bowl.
>
> 4.   Pound each of the chicken pieces with a mallet until about 
> 3/8-inch
> thick. Trim each breast fillet if necessary to help it fit on the bun.
>
> 5.   Working with one fillet at a time, coat each piece with the 
> flour,
> then dredge it in the diluted pepper sauce. Coat the chicken once again in
> the flour mixture and set it aside until the rest of the chicken is 
> coated.
>
> 6.   Fry the chicken fillets for 8 to 12 minutes or until they are 
> light
> brown and crispy. Remove the chicken to a rack or paper towels to drain.
>
> 7.   As chicken is frying, prepare each sandwich by grilling the face 
> of
> the hamburger bun on a hot skillet over medium heat. Spread about 2
> teaspoons of mayonnaise on the face of each of the inverted top bun.
>
> 8.   Place a tomato slice onto the mayonnaise, then stack a leaf of
> lettuce on top of the tomato.
>
> 9.   On each of the bottom buns, stack one piece of chicken.
>
> 10.   Flip the top half of each sandwich onto the bottom half and serve 
> hot.
>
> ___
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Re: [CnD] Microwave Mississippi Mud Brownies

[John McConnell via Cookinginthedark]

Hello all:
I guess what I meant was the greater than sign.
Thanks.

John McConnell


-Original Message-
From: John McConnell via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 31, 2016 12:36 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell <djmcconnell4...@comcast.net>
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

Hello all:
Recipes will be easier to read if no > in the recipes.
Just a thought.
Happy reading, and cooking.
One more thought, and then off of my soapbox, Be sure, before sending recipes, 
that they are specific with ingredients, in both the brownies, and whatever 
frosting is made.
Helps for more happy baking, and eating.
Thanks.

John McConnell


-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:26 PM
To: cookinginthedark@acbradio.org
Cc: Jan <zarf2...@verizon.net>
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

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

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

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


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

Sugar

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

How much cocoa is in the brownies?  I hate to sound crabby, but people should 
proofread their recipes before they send them.
Ellen
- Original Message -
From: "Naima Leigh via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Naima Leigh" <nleigh2...@gmail.com>
Sent: Thursday, July 28, 2016 7:23 PM
Subject: [CnD] Microwave Mississippi Mud Brownies


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

[John McConnell via Cookinginthedark]

Hello Courtney:
Thanks for that helpful advice.
I appreciate it.
Regards,

John McConnell


-Original Message-
From: Courtney Fulghum Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 31, 2016 12:57 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

>
> A screen colander will work. I  use a screen colander & wooden spoon. 
> I "scrub" the spoon over the screen to get the ingredients thru the 
> colander quicker than just shaking it.


Courtney
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Re: [CnD] Frying and brownness of fried bread for Charles: sifting flour

[John McConnell via Cookinginthedark]

Hello all:
Thanks for the advice. I really didn't want to go out and buy a sifter just for 
limited use.
Regards,

John McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 3:08 PM
To: cookinginthedark@acbradio.org
Cc: Sugar <sugarsy...@sbcglobal.net>
Subject: Re: [CnD] Frying and brownness of fried bread for Charles: sifting 
flour

That is so true, I have 3 different sizes.
Thanks for that reminder sis
Sugar

 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 2:45 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Frying and brownness of fried bread for Charles: sifting 
flour

A lot of the times, I just use a whisk,  to mix up dry ingredients.  I do have 
a sifter, but whisking is so much easier.
- Original Message -
From: "Sugar via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Sugar" <sugarsy...@sbcglobal.net>
Sent: Sunday, July 31, 2016 5:09 PM
Subject: [SUSPECTED SPAM] Re: [CnD] Frying and brownness of fried bread for 
Charles


Hi
It depends on the recipe.
If it ask for sifted then you can just use a sifter or use a fork and mix it up.
If it says no need to sift then just pack it, and it will be ok. Sugar sugar

 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-----Original Message-----
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 12:30 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Hello All:
Is it better to just all purpose flour, and not sift it for a recipe like this, 
or can one use a colinder, that feels like a screen to sift flour?
Thanks.

John McConnell


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey <ny...@gypsyheir.com>
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I run into a lot of places where they have bears full of honey or that vile 
stuff called honey syrup for them. I've also encountered them in Christmas tree 
and shamrock shapes for different holidays. I ate them all the time as a kid, 
but haven't had one in a very long time now, as I tend to limit my sweets.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Sandy <sugar1...@earthlink.net>
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Here at the Mexican restaurants, when you get them, they are already dusted in 
sugar, and they serve you packets of honey to spread over them.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I watched these being made at a local Mexican restaurant when I was a child, 
and yes, about the time they puff up they need just another minute or so.
They're sometimes called sopapillas, pronounced so-puh-pee-yahs. You can also 
dust them with powdered sugar or use a bittersweet chocolate sauce with them.

-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin <slump...@austin.rr.com>
Subject: Re: [CnD] Frying and browness of fried bread for Charles

Someitmes things smell brown too besides being puffy, wouldn't you agree, Sugar?

Susan

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 4:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' <wee1s...@fidnet.com>
Cc: Sugar <sugarsy...@sbcglobal.net>
Subject: [CnD] Frying and browness of fried bread for Charles

Charles,
After about 2-4 minutes on each side, like I mentioned on another recipe There 
are times even for sighted and for blind  people, who know that at times it all 
depends on the stove, microwave, fryer or other equipment that we use.We just 
have to play it by ear,smile After 2 minutes with clean fingers, please, touch 
for puffiness and if it has a puffy texture then your set...
Do the same for the other side
If it's not puffy then keep frying checking for doneness to your likeing.

Charles, do  amuse me and other's by letting us know when do you plan to make 
these recipes that

Re: [CnD] Microwave Mississippi Mud Brownies

[John McConnell via Cookinginthedark]

Hello all:
Recipes will be easier to read if no > in the recipes.
Just a thought.
Happy reading, and cooking.
One more thought, and then off of my soapbox, Be sure, before sending recipes, 
that they are specific with ingredients, in both the brownies, and whatever 
frosting is made.
Helps for more happy baking, and eating.
Thanks.

John McConnell


-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 5:26 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

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

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

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


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

Sugar

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

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


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

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Re: [CnD] Frying and brownness of fried bread for Charles

[John McConnell via Cookinginthedark]

Hello All:
Is it better to just all purpose flour, and not sift it for a recipe like this, 
or can one use a colinder, that feels like a screen to sift flour?
Thanks.

John McConnell


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I run into a lot of places where they have bears full of honey or that vile 
stuff called honey syrup for them. I've also encountered them in Christmas tree 
and shamrock shapes for different holidays. I ate them all the time as a kid, 
but haven't had one in a very long time now, as I tend to limit my sweets.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Here at the Mexican restaurants, when you get them, they are already dusted in 
sugar, and they serve you packets of honey to spread over them. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I watched these being made at a local Mexican restaurant when I was a child, 
and yes, about the time they puff up they need just another minute or so.
They're sometimes called sopapillas, pronounced so-puh-pee-yahs. You can also 
dust them with powdered sugar or use a bittersweet chocolate sauce with them.

-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin 
Subject: Re: [CnD] Frying and browness of fried bread for Charles

Someitmes things smell brown too besides being puffy, wouldn't you agree, Sugar?

Susan

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 4:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: [CnD] Frying and browness of fried bread for Charles

Charles,
After about 2-4 minutes on each side, like I mentioned on another recipe There 
are times even for sighted and for blind  people, who know that at times it all 
depends on the stove, microwave, fryer or other equipment that we use.We just 
have to play it by ear,smile After 2 minutes with clean fingers, please, touch 
for puffiness and if it has a puffy texture then your set...
Do the same for the other side
If it's not puffy then keep frying checking for doneness to your likeing.

Charles, do  amuse me and other's by letting us know when do you plan to make 
these recipes that you are so worried about?
As for me I made these last night and they were wonderful Questions like this 
can be sent off list instead of cluttering the list with the repeated messages 
over, over, over and over again Blessings and happy, ssafe frying Sugar


 'I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 2:46 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Mexican Fried Bread

When are they brown?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Saturday, July 30, 2016 4:07 PM
To: CND
Cc: Sugar
Subject: [CnD] Mexican Fried Bread

Mexican Fried Bread
4 cups sifted flour
1 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons baking powder
2 tablespoons sugar
1 cup milk
Vegetable oil for frying
Sift flour, baking powder, salt and sugar into a large bowl. Cut in shortening 
until mixture resembles cornmeal. Stir in milk until mixture forms a firm 
dough. Knead dough on a lightly floured surface just until smooth. Cover, let 
rest for 20 minutes. Roll out to 1/4 inch thickness; cut into squares or 
diamonds. Heat oil in a deep saucepan or deep fat fryer to
375 degrees on deep fat frying thermometer. Fry dough a few at a time, turning 
often so they fry evenly, until golden brown. Remove from oil with slotted 
spoon onto paper towel to drain. Serve hot with butter (with a meal) or 
sprinkled with cinnamon sugar or with a pitcher of warm honey (for dessert).


"Let the morning bring me word of your unfailing love, for I have put my trust 
in you. Show me the way I should go, for to you I entrust my life" ( Psalm 
143:8).
-Sugar






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Re: [CnD] grilling outdoors?

[John McConnell via Cookinginthedark]

Hello Charles (Skeeter):
Very well done, and talk about descriptive!
Regards,

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 28, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] grilling outdoors?

I use an electric smoker that can also be used as a grill.  I prefer smoking 
the food because of the flavor.

As you're asking about grilling, here's how I do it.  The heating element is at 
the bottom of the unit, and I have a whole bunch of ceramic brickettes, bought 
at a barbecue supply store, placed all over the bottom of the unit. 
They all touch one another, and the heating element touches some of them. 
This evenly transfers the heat to all of them.  The rack onto which the stuff 
to be grilled is placed about 4 or 5 inches above the heating element. 
After the unit has been plugged into house current for about 15 minutes, you 
lay the food onto the grill and place the metal dome lid over the unit.  No 
temperature to set or anything.  Use a talking meat thermometer that you can 
get from

www.blindmicemegamall.com

and a timer to gauge doneness.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Zoe via Cookinginthedark
Sent: Wednesday, July 27, 2016 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Zoe
Subject: [CnD] grilling outdoors?

Alright, can anyone tell me how they safely grill outside? What grills do you 
use, how do you set things up, be descriptive.

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Re: [CnD] grilling outdoors?

[John McConnell via Cookinginthedark]

Hello:
You both are very adventurous.
Maybe at some point we will get a smoker.
Regards,

John McConnell


-Original Message-
From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 27, 2016 7:54 PM
To: cookinginthedark@acbradio.org
Cc: jan brown 
Subject: Re: [CnD] grilling outdoors?

I didn't start grilling on my own until sometime in the nineties At the time we 
had one of those little Weber or Weber knock-offs.
It had a gas igniter which was easy to use until it died.
It was hooked to a gas cartridge which had no way of telling you when it was 
out of gas.
When the fire stopped, I had to screw on another one and start or resume 
cooking.
I would simply put the meat on the grill using my  hands, not touching the 
grill of course.
Sometimes I transferred the meat from a plate with a metal spatula.
Then I timed the cooking with a talking timer or my watch using the same time I 
used for broiling When it came time to flip the meat, I got my spatula out 
again and put it to work.
All marinating and seasoning took place ahead of time.
Now, I use a smoker/grill. I like the flavor much better and grilling times are 
similar. But it is a more complicated piece of equipment but I find it easy to 
use now. I just had to learn where to  put the wood pellets and how to use the 
thing. My husband is totally blind too and he uses it as well. He has become 
the smoker cleaner which involves cleaning out the fire box with a shop vac.
But it is worth all the trouble and then some.
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Re: [CnD] RANCH PRETZELS (APPETIZERS)

[John McConnell via Cookinginthedark]

Hello Sugar:
If I have offended you, please, please forgive me.
I was just trying myself to get directions, due to I like very specific 
directions.
Others seem to take offense, that I want to go by the rules.
Please, please, do not unsubscribe.
Carol and I do love your recipes.
If a person wants a question answered, why not reply privately, unless they 
think others might benefit.
Again, please do not unsubscribe, and forgive my direct post, I am still 
learning at age 62. (smile).
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 23, 2016 8:30 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] RANCH PRETZELS (APPETIZERS)

Smile and have a great one Charles
Sugar

 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 23, 2016 8:22 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] RANCH PRETZELS (APPETIZERS)

This is an example of what is being complained about!  Notice that the recipe 
is reprinted from a web site with, apparently, no modification.  It calls for

1 bag broken up pretzels
1 pkg. Ranch style dressing (dry)


What sized packages??

If you have, personally, made this recipe, how long would it have taken to be 
specific?


If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Friday, July 22, 2016 1:33 PM
To: CND
Cc: Sugar
Subject: [CnD] RANCH PRETZELS (APPETIZERS)

RANCH PRETZELS (APPETIZERS)

Printed from COOKS.COM




1 bag broken up pretzels
1 pkg. Ranch style dressing (dry)
1/2 tsp. lemon pepper
1/2 tsp. dill weed
1/2 tsp. garlic powder or salt
1 c. oil

Heat oven to 350 degrees. Break pretzels in bite size pieces and put in 9 x
13 inch cake pan. Mix oil, Ranch pack, dill weed, lemon pepper, and garlic 
together in small bowl. Pour over pretzels and mix up and put in oven for 15-20 
minutes. Stir about three times while baking. Let cool.

'Faith is seeing light with your heart when all your eyes see is darkness.'
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty
Recipes:
https://groups.io/org/groupsio/Santas-Workshop




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Re: [CnD] Slow Cooker Brownie Bread Pudding

[John McConnell via Cookinginthedark]

Hello Naima:
That is a good recipe!
Regards,

John McConnell


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 23, 2016 8:37 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Slow Cooker Brownie Bread Pudding

Slow Cooker Brownie Bread Pudding

 

David's Notes:

 

I love an easy bread pudding recipe, and this one would go perfectly with my 
eggnog ice cream!

 

Serves 8-10

 

Ingredients:

 

2 lbs. store-bought brownie bites, halved

 

1 cup walnut pieces, toasted

 

2 (12-oz) cans evaporated milk

 

1/2 cup sugar

 

2-1/2 teaspoon instant espresso powder

 

1/2 teaspoon cinnamon

 

8 oz. semi sweet baking chocolate, chopped

 

8 egg yolks

 

Preparation:

 

1.   Spread half of the brownie bites in an even layer on the bottom of
a slow cooker. Evenly spread half of the walnuts on top of the brownie bites. 
Add the rest of the brownie bites and the walnuts.

 

2.   Add the evaporated milk, sugar, cinnamon, and espresso powder to a
medium-sized saucepan and cook over medium heat, stirring occasionally, until 
the mixture comes to a simmer. Add the chocolate and whisk until the mixture is 
melted and smooth.

 

 

3.   Place the egg yolks into a bowl. Whisk about 1 cup of the heated
milk mixture into the egg yolks. Then in a slow stream, add the egg mixture to 
the milk, mixing the milk mixture constantly. Pour the entire mixture into the 
slow cooker, pressing down the brownies so there covered by the milk mixture.

 

4.   Cover, set the slow cooker to high, and cook for 1 hour and 45
minutes. Serve warm.

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[CnD] ot time out

[John McConnell via Cookinginthedark]

With all due respect:

I do not want to come across  as a "mail cop" as was reported some time
back, but can we please read the rules of the list, and function
accordingly.

I thought that when I came onto this list, I would learn about recipes
especially meant for those who are visually impaired, which incidentally, is
someone who has visual acuity of 20/200.

There are those of us, of whom I am one, who are totally blind.

We need to know what is meant by such terms as "golden brown," or "until the
juices are clear."

We, some of us, are independent, and do not have a care giver.

Our neighbors aren't going to monitor how we cook.

Please be clear about subject lines.

I know I should send this to moderator/owner of the list; but I have done
so; but things kept on getting crazier.

You all are great group to work with, but I'm not understanding the recipes
from P F. Changs, Taco Bell, Dairy Queen, and the like.

They aren't modified.

Please forgive me if I have hurt any feelings, but I want to learn from
others who are visually impaired, and therefore, better myself.

Thank you for your consideration.

Have a great day!

Regards,

 

John McConnell

 

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Re: [CnD] Hi

[John McConnell via Cookinginthedark]

Hello:
It would be better just start a brand new email with a fresh subject line such 
as bunt cake, or something like that.
Just a suggestion.

John McConnell


-Original Message-
From: Gary Patterson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Gary Patterson 
Subject: Re: [CnD] Hi

I haven't figured out what recipe you are talking about and the subject line in 
this message. 

A recipe for Hi?  

Gary Patterson

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 3:17 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: [CnD] Hi

Please let me know if the subject line is different.

 

This is for anyone who didn't get the recipe.

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[John McConnell via Cookinginthedark]

Hello:
Cocacola frosting was mentioned, and yet the topic in the email was this Cajun 
recipe.
Please, if you have a different topic, name it such.

John McConnell


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 9:28 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Coca-Cola Cake Frosting

6 tablespoons Coca-Cola

3 Tablespoons cocoa

1/2 cup butter or margarine

1 teaspoon pure vanilla (not imitation)

1 box (16-ounces) confectioners’ sugar

1 cup chopped pecans

To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons 
of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, 
blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, 
cut into squares and serve.


-Original Message-
From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Fisher
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" 
To: 
Cc: "Susan Lumpkin" 
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before serving (that’s
what I did).



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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[John McConnell via Cookinginthedark]

Hello:
She mentioned either white, or brown rice.
Thanks

John McConnell


-Original Message-
From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 11:06 AM
To: cookinginthedark@acbradio.org
Cc: Laury-Johnson, Shawnese (LARA) <laury-johns...@michigan.gov>
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

There is no rice mentioned in the recipe you responded to

-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 2:03 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell <djmcconnell4...@comcast.net>
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Hello:
Good recipe, but how much rice for this dish? Please, it helps to be specific.
Thank you.

John McConnell


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 9:28 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh <nleigh2...@gmail.com>
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Coca-Cola Cake Frosting

6 tablespoons Coca-Cola

3 Tablespoons cocoa

1/2 cup butter or margarine

1 teaspoon pure vanilla (not imitation)

1 box (16-ounces) confectioners’ sugar

1 cup chopped pecans

To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons 
of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, 
blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, 
cut into squares and serve.


-Original Message-
From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Fisher
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Susan Lumpkin" <slump...@austin.rr.com>
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh <nleigh2...@gmail.com>
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before serving (that’s
what I did).



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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[John McConnell via Cookinginthedark]

Hello:
Good recipe, but how much rice for this dish? Please, it helps to be specific.
Thank you.

John McConnell


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 9:28 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Coca-Cola Cake Frosting

6 tablespoons Coca-Cola

3 Tablespoons cocoa

1/2 cup butter or margarine

1 teaspoon pure vanilla (not imitation)

1 box (16-ounces) confectioners’ sugar

1 cup chopped pecans

To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons 
of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, 
blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, 
cut into squares and serve.


-Original Message-
From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Fisher
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" 
To: 
Cc: "Susan Lumpkin" 
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before serving (that’s
what I did).



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Re: [CnD] purpose of the list concern

[John McConnell via Cookinginthedark]

Hello Skeeter:
Well said.
I guess we have run this one into the ground.
Hope people wake up, and realize the purpose of this list.
Otherwise, I may consider unsubscribing myself.
Have a great day!

John and Carol


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 9:48 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] purpose of the list concern

To add onto what I gave in my last answer, not only do I time them, but if I 
were writing or modifying a recipe for blind people, I would include the length 
of time and the temperature used.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Tuesday, July 19, 2016 6:39 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] purpose of the list concern

Well pretty much Charles you answered your own question when it comes to frying 
when you fry chicken how do you know when it's done? Or your french fries?

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 10:51 AM, Sharon Howerton via Cookinginthedark
>  wrote:
>
> I agree as well. I left the list years ago when all that appeared were
> recipes that I don't think the sender prepared at all.
> Sharon
>
> -Original Message-
> From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 11:49 AM
> To: cookinginthedark@acbradio.org; Charles Rivard
> Cc: Bill
> Subject: Re: [CnD] purpose of the list concern
>
> Couldn't agree more, but I will probably not leave the list.
> Bill
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> Sent: Tuesday, July 19, 2016 10:36 AM
> To: cooking in the dark list
> Cc: Charles Rivard
> Subject: [CnD] purpose of the list concern
>
> I joined this list to get tips and tricks that a totally blind person
> would use when preparing food.  I was hoping for recipes that blind
> people have personally prepared.  I was hoping for modified recipes
> that eliminated phrasing such as “Bake until juices run clear.”, “Fry
> until golden brown.”
> and so on.  Recipes also are not even modified to be more specific.
> Ingredients lists such as “half of a jar of spaghetti sauce” or “one
> bagt of noodles”, which are of no use are given.  What size is that
> bag or jar to begin with?  If I want unmodified recipes, they are
> available by the millions on the Internet.  The trend is now, on this
> list, to a greater and greater extent, to post recipes copied from the
> Internet that people have not tried, with no modification for blind
> people.  To me, this tendency makes “Cooking in the Dark” less and
> less special.  It is becoming just another cooking list.  What
> attracts me to the “cooking in the Dark” podcast that Dale has done
> for a long time is that the focus remains on how BLIND people
> accomplish the tasks involved in successful meal preparation.  I am
> considering leaving a list that is becoming less and less meaningful to blind 
> people.
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>
>
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>
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Re: [CnD] Tip from a blind person

[John McConnell via Cookinginthedark]

Hello:
Well said!
Thank you for your directness.

John McConnell


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 9:49 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Tip from a blind person

Hello, everyone!!

 

I discovered a quick snack on my own.  If you don't have any bread, and you 
want something simple, just take an 8-inch tortilla and place a tablespoon of 
creamy peanut butter on it.  Fold it in half and gently squeeze so that the 
peanut butter will spread itself inside the tortilla without going outside the 
edges.  I find it delicious.

 

Could the person posting all these fast food recipes please stop?  We need more 
blind-friendly recipes, that makes sense to us.  Thank you.

 

Marie

 

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Re: [CnD] purpose of the list concern

[John McConnell via Cookinginthedark]

Hello:
I, rather, Carol and I spoke with Charles yesterday, and I voiced our concerns 
about this list.
Please, if possible, modify the rules to state that said recipes should be 
modified, as Charles says.
It is ok to try a recipe on your friends, but if you have modified it, then 
share it with us.
You all are a great group, and contribute much, keep up the good work, and 
let's make this list truly what it is called, "Cooking in the Dark."
Thank you for considering this post, and if I have offended anyone, not meant 
to do so. Just trying to help all of us.
Have a great week!

John and Carol McConnell
-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] purpose of the list concern

I agree as well. I left the list years ago when all that appeared were recipes 
that I don't think the sender prepared at all.
Sharon

-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 11:49 AM
To: cookinginthedark@acbradio.org; Charles Rivard
Cc: Bill
Subject: Re: [CnD] purpose of the list concern

Couldn't agree more, but I will probably not leave the list.
Bill


-Original Message-
From: Charles Rivard via Cookinginthedark
Sent: Tuesday, July 19, 2016 10:36 AM
To: cooking in the dark list
Cc: Charles Rivard
Subject: [CnD] purpose of the list concern

I joined this list to get tips and tricks that a totally blind person would use 
when preparing food.  I was hoping for recipes that blind people have 
personally prepared.  I was hoping for modified recipes that eliminated 
phrasing such as “Bake until juices run clear.”, “Fry until golden brown.”
and so on.  Recipes also are not even modified to be more specific.
Ingredients lists such as “half of a jar of spaghetti sauce” or “one bagt of 
noodles”, which are of no use are given.  What size is that bag or jar to begin 
with?  If I want unmodified recipes, they are available by the millions on the 
Internet.  The trend is now, on this list, to a greater and greater extent, to 
post recipes copied from the Internet that people have not tried, with no 
modification for blind people.  To me, this tendency makes “Cooking in the 
Dark” less and less special.  It is becoming just another cooking list.  What 
attracts me to the “cooking in the Dark” podcast that Dale has done for a long 
time is that the focus remains on how BLIND people accomplish the tasks 
involved in successful meal preparation.  I am considering leaving a list that 
is becoming less and less meaningful to blind people.
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Re: [CnD] cutting huge melons

[John McConnell via Cookinginthedark]

Hello Skeeter:
Carol says, "Yikes!"
Use a large butcher knife, and cut the watermelon lengthwise, and then cut 
those pieces down to whatever size you want.
You could always let Perdue cut it foryou! (rofl).
Regards,

John and Carol

P.S. Cannot get my fingers onto the control and shift keys at the same time to 
reply to all on my laptop. Any ideas?
Call some time. We want to know how you are doing.


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 4:52 AM
To: cooking in the dark list 
Cc: Charles Rivard 
Subject: [CnD] cutting huge melons

I have been given a 40 pound water melon.  How can I, as a blind person, cut it 
into evenly sized slices?  I don’t even know where to start on such a behemoth! 
 What kind of a knife and what, if any, guide should be used?  Thanks.

If you think you're finished, you! really! are! finished!!
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Re: [CnD] An early morning request for Grilled cheese sandwich method

[John McConnell via Cookinginthedark]

Hello:
You butter both sides of the bread.
You start the skillet on high. When you put in the ssandwich, time it for about 
5 minutes on each side.
They come out yummy!
Regards,

John and Carol Mconnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 11, 2016 9:59 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] An early morning request for Grilled cheese sandwich method

Without butter on the outside, if it isn't a grilled cheese sandwich, what is 
it?




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Abby Vincent via Cookinginthedark
Sent: Monday, July 11, 2016 11:45 AM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] An early morning request for Grilled cheese sandwich 
method

If there's no butter on the outside, it isn't a grilled cheese sandwich.  I 
melt the butter in the pan because I usually don't remember to take the 
butter out of the refrigerator in advance so it'll be soft enough to spread. 
Also the good cheese doesn't melt as well as the shrink wrapped slices or 
Velveeta or cheese wiz.
Abby

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 8:05 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner 
Subject: Re: [CnD] An early morning request for Grilled cheese sandwich 
method

I think grilled cheese turns out better if you butter the outside of the 
sandwich rather than the skillet. Also, I like to set a plate on top of the 
sandwich while it's cooking to help the cheese melt. I can usually tell by 
the sound of the sizzle if it's time to turn the sandwich.



On 7/11/16, Cindy Simpson via Cookinginthedark 
 wrote:
> Hi listers,
> So I'm stuck with a bout of insomnia, and I'm wondering if a little
> snack might help me get back to sleep again.  THe little snack I'm
> favoring today is a grilled cheese sandwich.  But it has been years
> and years since I've made one of these in the skillet and that is how I 
> want to make one today.
> Could someone give me a basic idea of how to do this? I know you melt
> the butter, put your sandwich in, how long do you cook the sandwich on
> each side?  I guess that's basically what I wanted to know was how
> long to cook on each side.
>
> Thanks in advance you guys.
> Cindy Simpson
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--
Kimberly
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Re: [CnD] Talking Microwave

[John McConnell via Cookinginthedark]

Hello:
Finally, something that the blind can take advantage of, a product that sighted 
people cannot help with. Due to it is already working for us.
:o

John McConnell


-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 6, 2016 5:45 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] Talking Microwave

I have the one sold my Blind Mice Mart and I like it. Clear speech. good 
performance. You can feel the buttons. Everything talks. Only drawback: no 
display for sighted people. We use 2 microwaves here, one for the  sighted 
cooks and one for us. 

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel Find Me: 
http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com




-Original Message-
From: Kerryann Ifill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06, 2016 5:46 AM
To: cookinginthedark@acbradio.org
Cc: Kerryann Ifill
Subject: [CnD] Talking Microwave

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

[John McConnell via Cookinginthedark]

Hello all:
Carol and I have the Magic Cheff talking microwave, and it has 12 buttons. It 
omes with a Braille, and large print manual, rather, I think, we had to 
designate which type of manual we would use.
As always, read the manual first, before using the appliance.
You can change the pitch, and volume of the voice, and it even speaks in either 
English or Spanish. If you speak a language other than these, oops! Out of 
luck, (smile).
Seriously, this microwave is very practical for the blind or visually impaired 
person.
You might want to get a rubber mat, in order for the microwave not to move on 
your counter, or buffet, cabinet, or whatever.
Hope this lengthy email helps.
Regards,

John and Carol McConnell


-Original Message-
From: Noah Carver via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 6, 2016 8:46 AM
To: cookinginthedark@acbradio.org
Cc: Noah Carver 
Subject: Re: [CnD] Talking Microwave

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

Noah Carver

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

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

[John McConnell via Cookinginthedark]

Hello Susan:
We are now in the exploratory stages at this point.
Thanks for inquiring.
Regards,

John and Carol McConnell


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 25, 2016 11:46 AM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin 
Subject: Re: [CnD] Idea for cooking seminar

Hi John,

When would the dates for the Church Conference be in2018 and what is the cost, 
if that has been established? Thanks in advance.

Susan 

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[CnD] Idea for cooking seminar

[John McConnell via Cookinginthedark]

Hello Steve Stuart:

I know this has gone out onto the whole list; but we would like Dale's email
address.

Carol and I are members of the National Church Conference of the Blind.

We meet every year, and among other things, we have seminars on differing
subjects.

There is the possibility, that our Conference would like to meet in Houston
in 2018.

We would like Dale's email address, in order to ask if he would be willing
to facilitate a cooking seminar?

Thank you for your help.

If so, we would very much like for all interested people to contact the
National Church Conference of the Blind.

The web site is www.thenccb.com  

Regards,

 

John and Carol McConnell

 

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Re: [CnD] Opti Grill

[John McConnell via Cookinginthedark]

Hello:
When a person mentions a product on this list, or any other:
Why not give all of the specs in the beginning.
I was under the impression, that this list was for shring recipes, and 
products, with specs?
Just my thoughts.
Thank you for considering this.

Regards,

John McConnell
P.S. If this offends someone, I apologize in advance.


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 18, 2016 12:51 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] Opti Grill

George Formanns come in different sizes.  So that we can get a better idea, 
I'll ask this:  How wide, and how far from front to back, is the cooking 
surface of the OptiGrill?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Becky via Cookinginthedark
Sent: Saturday, June 18, 2016 1:21 PM
To: Bill via Cookinginthedark
Cc: Becky
Subject: Re: [CnD] Opti Grill

Is the opti grill bigger than the
George Forman and the Hamilton Beach?
Becky

Sent from Mail for Windows 10

From: Bill via Cookinginthedark
Sent: Friday, June 17, 2016 12:29 PM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] Opti Grill

Hi Ward
Can we cook things like boan-in chops on the grill?  Thanks Bill 
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Re: [CnD] cooking bacon

[john mcconnell via Cookinginthedark]

Hello Randy:
Carol and I tried cooking with the lid on the skillet, but couldn't get it 
cooked enough.
Someone on the list stated, that could be cooked within 3-5 minutes.
It seems like have to cook at least 8-10 minutes, in order for it to be desired 
texture, and taste.
We ordered a bacon cooker for the microwave; but even though used the 
microwave, the cooker, which was a plastic instrument with grooves for the 
bacon melted, when put into the dishwasher, even though advised dishwasher safe.
In short, if you want bacon like on the stove, cook for 5-8 minutes.
Drain onto plate with several paper towels, and then you will have your crispy 
bacon.
Regards,

John and Carol McConnell


-Original Message-
From: randy tijerina via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 10, 2016 1:27 PM
To: cookinginthedark@acbradio.org
Cc: randy tijerina 
Subject: [CnD] cooking bacon

hi friends...Randy here..what's the best way to cook bacon?
to methe microwave...dries it..I want to have my bacon taste like it 
was on the stove..but, without all that fat.how do you guys do it?

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[CnD] Vague recipes

[John McConnell via Cookinginthedark]

Hello:

We have the Casserole Classics cookbook in Braille.

In Vol. I. we did the chicken and dressing casserole.

The recipe called for cans of soups, evaporated milk, and even half cans of
ingredients.

My point is, there were no can sizes given. Therefore, I had to guess.

The final instructions were to bake at dg425 for about 25 minutes, or "until
golden brown." I frankly, due to our oven temperature, increased the baking
time.

When people who are blind/visually impaired create a recipe, especially for
those of us who also like to cook.

They should be more explicit, specific in regard to exact ingredients.

Just my opinion.

Thank you.

Regards,

 

John and Carol McConnell

 

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[CnD] recipe limits?

[John McConnell via Cookinginthedark]

Hello all:

I was under the impression, that we were only suppose to send in a limited
number of recipes.

I have just found at least 7 posts by one person.

Isn't this policy in the rules?

Thank you.

Regards,

 

John McConnell

 

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Re: [CnD] suggestions needed

[John McConnell via Cookinginthedark]

Hello:
Much appreciated.

John and Carol McConnell


-Original Message-
From: olb--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 26, 2016 10:28 AM
To: cookinginthedark@acbradio.org
Cc: o...@rogers.com
Subject: Re: [CnD] suggestions needed

John, here is the method taught to me by my mother when I was 8 years old.

If what you want to dice is more oval or long than round, and let's add square 
in shape like luncheon meat, cut vertically with a good sharp vegetable knife 
into strips.

Then turn the strips 90 degrees, or so that the cut edges are lined up 
perpendicularly. Then cut from right to left while the meat or vegetable strips 
are still on the counter.  Depending upon the size of dice you want, for small, 
cut moving the knife very slightly as you go across, making small strips; then 
do the same when you turn the meat or veg around.  Do this turning using both 
hands and carefully moving the whole slice as described above.

To dice round vegetables or meat, slice one slice at a time, and dice as 
described above.

Hope this helps.

CB:  The Old Leather Bat


- Original Message -
From: "Sheila Young via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Sheila Young" <sheilayoung...@att.net>
Sent: Monday, April 25, 2016 5:34 PM
Subject: Re: [CnD] suggestions needed


I have an awesome Tupperware chopper that works great.


-Original Message-
From: John McConnell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 25, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell <djmcconnell4...@comcast.net>
Subject: Re: [CnD] suggestions needed

Hello Sugar:
How does one dice things. I would love to do that, but cannot always get
perfect outcome.
Thanks.

Blessings to you as well.

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 21, 2016 4:22 PM
To: cookinginthedark@acbradio.org
Cc: Sugar <sugarsy...@sbcglobal.net>
Subject: Re: [CnD] suggestions needed

Here is my macaroni salad:
Sugar’s Macaroni salad

For a crowd:
2lbs of pasta, your choice(I use lg. elbow ½ yellow bell pepper,diced ½ red
bell pepper,diced 3celery sticks,diced ½ red onion, diced
1 can of Large pitted black olives, sliced(drained) Mayo(according to taste
Salt & pepper to taste
1 teaspoon garlic powder

Instructions:
In a large pot, fill with water adding salt and garlic.
Once it has a rolling boil, add the pasta.
Leave for about 10-15 minutes, checking for doneness and softness.
Once soft, but not falling apart, drain the water,(rinse if desired) Place
pasta in a large bowl, adding mayo and the veggies little by little.
Mixing gently, tasteing for more salt if needed.
Keep adding pasta, mayo, veggies and salt until satisfied.
Remember that it is best to make the night before, letting the flavors sit
in, and in the morning, check for dryness or taste.
Note”
It is always better to be a little on the dry side, that way in the morning,
you may add mor mayo because if you add to much then it is much difficult to
make right;if this does happen, just boil more water and make more pasta.

There is speaking grace. Colossians 4:6 says, “Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man.”
~Blessings, Sugar


-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 21, 2016 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] suggestions needed

How about potato salad?  Or a pasta one?
I also have a trifle recipe that would feed quite a few that I just made
recently. It's good and easy. No cooking required.
I'll paste it here.
ANGEL STRAWBERRY BANANA TRIFLE

INGREDIENTS:

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

Prepare pudding with milk according to package directions.
In a glass serving dish (or trifle bowl) layer half the cake pieces, half
the pudding, half the bananas, half the strawberries and half the whipped
topping. Repeat layers.
Cover and chill in refrigerator 4 hours before serving.

- Original Message -
From: "Laury-Johnson, Shawnese (LARA) via Cookinginthedark"
<cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Laury-Johnson, Shawnese (LARA)" <laury-johns...@michigan.gov>
Sent: Thursday, April 21, 2016 7:04 PM
Subject: [CnD] suggestions needed


Hello all I am attending a pot luck and have been asked to bring something
for approximately 25 to 30 people. Does anyone have suggestions for
something that is quick and easy to

Re: [CnD] suggestions needed

[John McConnell via Cookinginthedark]

Hello Sugar:
How does one dice things. I would love to do that, but cannot always get 
perfect outcome.
Thanks.

Blessings to you as well.

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 21, 2016 4:22 PM
To: cookinginthedark@acbradio.org
Cc: Sugar 
Subject: Re: [CnD] suggestions needed

Here is my macaroni salad:
Sugar’s Macaroni salad

For a crowd:
2lbs of pasta, your choice(I use lg. elbow ½ yellow bell pepper,diced ½ red 
bell pepper,diced 3celery sticks,diced ½ red onion, diced
1 can of Large pitted black olives, sliced(drained) Mayo(according to taste 
Salt & pepper to taste
1 teaspoon garlic powder

Instructions:
In a large pot, fill with water adding salt and garlic.
Once it has a rolling boil, add the pasta.
Leave for about 10-15 minutes, checking for doneness and softness.
Once soft, but not falling apart, drain the water,(rinse if desired) Place 
pasta in a large bowl, adding mayo and the veggies little by little.
Mixing gently, tasteing for more salt if needed.
Keep adding pasta, mayo, veggies and salt until satisfied.
Remember that it is best to make the night before, letting the flavors sit in, 
and in the morning, check for dryness or taste.
Note”
It is always better to be a little on the dry side, that way in the morning, 
you may add mor mayo because if you add to much then it is much difficult to 
make right;if this does happen, just boil more water and make more pasta.

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar


-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 21, 2016 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] suggestions needed

How about potato salad?  Or a pasta one?
I also have a trifle recipe that would feed quite a few that I just made 
recently. It's good and easy. No cooking required.
I'll paste it here.
ANGEL STRAWBERRY BANANA TRIFLE

INGREDIENTS:

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

Prepare pudding with milk according to package directions.
In a glass serving dish (or trifle bowl) layer half the cake pieces, half the 
pudding, half the bananas, half the strawberries and half the whipped topping. 
Repeat layers.
Cover and chill in refrigerator 4 hours before serving.

- Original Message -
From: "Laury-Johnson, Shawnese (LARA) via Cookinginthedark"

To: 
Cc: "Laury-Johnson, Shawnese (LARA)" 
Sent: Thursday, April 21, 2016 7:04 PM
Subject: [CnD] suggestions needed


Hello all I am attending a pot luck and have been asked to bring something for 
approximately 25 to 30 people. Does anyone have suggestions for something that 
is quick and easy to make that is also inexpensive and that doesn't take a long 
time to make please send. It can be something that can be part of the main meal 
or a dessert. So far all I know is that someone is bringing pulled pork and 
macaroni & cheese.
Thanks
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[CnD] Idea for get-together

[john mcconnell via Cookinginthedark]

Hello Steve, Dale, and all:

My wife, Carol, had an idea, concerning trying to get people together for a
time of cooking, and generally meeting each other.

It would be a time of about 2-3 days in Houston, Tx. If possible.

We could have time when a person, or persons could share their recipes, and
trade recipes in a face to face manner.

The cost for a hotel and other things would need to be worked out, but we
thought we would ask if people would be thinking about this idea.

Since we didn't have a direct email in our address book for Dale Campbell or
Steve Stuart, we sent this to the list in general.

Please consider, and give your comments privately, rather than on the list,
in order to avoid clutter.

Respectfully,

 

John and Carol McConnell

 

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Re: [CnD] Accessible kitchen

[john mcconnell via Cookinginthedark]

Hello all:
Another thing that can be done on some appliances is Velcro strips. We use them 
on our washer and dryer.

John and Carol McConnell


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, January 17, 2016 2:57 PM
To: cookinginthedark@acbradio.org; Charles Rivard 
Subject: Re: [CnD] Accessible kitchen

Oh, I beg your pardon, Suzy, I didn't see your post.  If I had, I wouldn't have 
posted about the locator dots.

Charles, I've found that if you handle the dots too much before placing them on 
the appliance, the adhesive wears off quickly.  If you can place them by 
handling only the outer edges, they'll last longer.

hth

Jennifer

On 1/16/16, Charles Rivard via Cookinginthedark  
wrote:
> Does the adhesive wear off if the knob gets kind of warm, like on an 
> oven temperature dial?  This is a problem that I had with those when I 
> tried to put them on my grill temperature knob.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're 
> finished,
>
> you! really! are! finished!
> - Original Message -
> From: "Suzy B. via Cookinginthedark" 
> To: ; "Suzy B." 
> 
> Sent: Saturday, January 16, 2016 10:56 PM
> Subject: [CnD] Accessible kitchen
>
>
>>
>>
>>Oh, by the way, get some easy stick on dots for quick 
>> idenification. I have small velcro dots, and others that can be 
>> purchased
>>
>> locally.  If ordering from on of the speciality store, you can get 
>> tactile
>>
>> dots there. Keep a good supply so you can get someone who drops in to 
>> put
>>
>> handy dots places you need them.
>> Be preparedSmile,
>>
>> Suzy
>>
>>
>> ---
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>> https://www.avast.com/antivirus
>>
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Re: [CnD] the George foreman grill

[john mcconnell via Cookinginthedark]

Hello all:
We have a small Foreman Grill, and no worries.
Can do a steak by using a kitchen Braille timer, or even your watch, depending 
on the wellness, if there is such a word, on your meat.
There are no buttons to push, except of course for the power switch.
When we first got  our grill, I had forgotten where the switch was. Thought you 
just had to plug it in. We were shown the switch was by the base.
If you are cooking for two people or even four, I would ssay the small one is 
fine.
If you want to really be a great chef, then go for the larger grill, but make 
sure it is indeed accessible.
Hth.

John and Carol McConnell


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, January 05, 2016 7:22 AM
To: cookinginthedark@acbradio.org; Charles Rivard 
Subject: Re: [CnD] the George foreman grill

If you get the medium or small grill, there is no need for labeling.
You can spray the grill plates with Pam or other cooking sprays, if desired, 
plop the meat on the grill, close the lid, make certain the drip tray is 
positioned to catch the grease, plug in the grill, and that's it.  The ones 
I've had do not have timers or buttons.  Once you plug it in, it starts 
cooking.  Check with your library to see if the manual, complete with recipes 
and times, is available in a format you can use.

Don't be discouraged if things don't turn out perfectly the first few times; 
you'll get the hang of it.

Good luck!

Jennifer

On 1/4/16, Charles Rivard via Cookinginthedark  
wrote:
> It depends on which grill you are using.  You can use all of them, I 
> suppose, but some should be marked for more accurate results.  The one 
> that
>
> I have is labeled a "six plate" grill".  That is not accurate, though, 
> because it comes with two, not six, as you would think.  You have to 
> buy the
>
> other four separately.  I think this was very false advertising.  
> Anyway, I
>
> had someone put a dot with adhesive backing on the low and medium settings.
>
> Some models have buttons that beep when pressed for time, some for 
> temperature, and some for both.  And, of course, some have neither.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're 
> finished,
>
> you! really! are! finished!
> - Original Message -
> From: "randy tijerina via Cookinginthedark" 
> 
> To: 
> Sent: Monday, January 04, 2016 8:44 PM
> Subject: [CnD] the George foreman grill
>
>
>> Hi everyone..happy new year.
>> I've a questio for you all.
>> my Brother's gonna turn me in to a novice cheff.(shutters)...I'm 
>> nervis!.
>> I'm wonderingis the George foreman grilll accessible to use?
>> How do you folks go about labeling it...or whatever?
>> Hope to make..a decent steak one dayor somethingrandy.
>>
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Re: [CnD] Blind – friendly ice trays

[john mcconnell via Cookinginthedark]

Hello Linda:
Carol wants to know how you take the lids off of the trays when frozen?
If they are stacked, aren't they going to stick together, when frozen?
Thanks.

John and Carol


-Original Message-
From: Ward Dudley via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 31, 2015 10:41 AM
To: cookinginthedark@acbradio.org; Linda Yacks 
Subject: Re: [CnD] Blind – friendly ice trays

Mrs. Yacks do you still have the same email address?

whdud...@gmail.com

On 12/31/2015 11:54 AM, Linda Yacks via Cookinginthedark wrote:
> Hi there,
>
> I had the Tupperware trays years ago and loved them. Then we got an icemaker 
> and they went by the way side. When I moved in here, I needed trays again. I 
> went to amazon.com and found some. I ordered them and they work great. You 
> may still drip a little water around the lid when carrying them, but 
> certainly not the mess without a lid. Just go to amazon.com and search for 
> covered icetrays. BTW, they stack to save space. HTH Linda
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, December 30, 2015 3:49 PM
> To: [cookinginthedark@acbradio.org] 
> Subject: [CnD] Blind – friendly ice trays
>
> Hello everyone.
> Hope your Christmas was a beautiful one with your friends and family. I have 
> a question is there any trees out there that are blind friendly when you want 
> to make ice cubes? Or any suggestions in pouring water without spilling it 
> traveling from sink to freezer? LOL
>
> Teresa MullenSent from my iPhone
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>
>

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Re: [CnD] cooking pancakes without vision.

[john mcconnell via Cookinginthedark]

Hello:
The griddler sounds nice, however, how long do you cook the pancakes before 
they are done in the griddler, and as someone else asked, how much does the 
griddler cost?
Just a thought, when pointing out a product, if the cost is not known, please 
give at least an estimate for us to have, when we shop for said product.
Thanks for your help.
Regards,

John and Carol McConnell


-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, December 29, 2015 5:14 AM
To: cookinginthedark@acbradio.org; 'Regina Marie' <reginamariemu...@gmail.com>
Subject: Re: [CnD] cooking pancakes without vision.

The griddler, sold by Bed, Bath, and Beyond, cooks pancakes on both sides at 
the same time.  This eliminates the need for turning the pancakes.  The unit 
also cooks bacon or sausage without turning.  It has a drain pan in the bottom 
for catching excess grease.  This unit is very handy.  Mike

Exercise Daily
Walk with God

-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, December 28, 2015 11:58 PM
To: cookinginthedark@acbradio.org; 'Wendy' <wdywms...@gmail.com>
Subject: Re: [CnD] cooking pancakes without vision.

It is helpvul to measure with a measuring cup. I use a quarter cup. To stop it 
from being dry, use plenty of butter. I you want to cut down on fat, use non 
stick spray and add a little margarine or cocoanut oil to the mix. 

Pick up the edge with a spatula a slight bit and check if the edge is dong with 
a finger. If it is cooked. flip it. They sell pans that are double sided like 
omelet pans which can make it easier to turn too.
*smile*
Regina

-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, December 28, 2015 4:35 PM
To: cookinginthedark@acbradio.org; 'john mcconnell'
Subject: Re: [CnD] cooking pancakes without vision.

When the pancake loosens easily from the pan, it is time to turn it over. This 
is what I usually do.
Wendy

-Original Message-
From: john mcconnell via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, December 28, 2015 2:36 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] cooking pancakes without vision.

Hello all:

How does one make pancakes without vision.

How does one know that they are done on the first side before flipping to the 
second side?

How are they made, in order not to be too dry?

Neither Carol or myself can see if the edges are brown, so something other than 
color references, please.

Thanks.

 

John and Carol McConnell

 

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Re: [CnD] broiling chicken drumbsticks in the oven

[john mcconnell via Cookinginthedark]

Hello:
Depending on the size of the drumsticks, I would broil them between 5-10 
minutes. Due to you want the chicken cooked thoroughly.
I grilled some chicken a couple of years ago, and didn't do it enough, hence, 
landed in the hospital with food poisoning.
Always, always cook any type of meat thoroughly.
Hope this helps.
Regards,

John and Carol McConnell


-Original Message-
From: Lanore via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 23, 2015 5:37 PM
To: cookinginthedark@acbradio.org; Kimsan 
Subject: Re: [CnD] broiling chicken drumbsticks in the oven

I have never broilld them either, not too sure you can. Lenore

On 12/23/2015 4:06 PM, Kimsan via Cookinginthedark wrote:
> I've never broiled drumbsticks in the oven and only baked them.
>
> How long should they be broiled?
>
> I have 4 drumbsticks, if that matters.
>
> Thanks.
>
>   
>
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[CnD] cooking pancakes without vision.

[john mcconnell via Cookinginthedark]

Hello all:

How does one make pancakes without vision.

How does one know that they are done on the first side before flipping to
the second side?

How are they made, in order not to be too dry?

Neither Carol or myself can see if the edges are brown, so something other
than color references, please.

Thanks.

 

John and Carol McConnell

 

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Re: [CnD] Yeast

[john mcconnell via Cookinginthedark]

Hello all:
We know that this is not prper protocol, but our address book contacts are not 
in tact.
Does anyone know how to make chocolate covered pretzels, that will not risk 
being burned. Both Carol and I are totally blind.
Thanks.
Regards,

Carol and John McConnell


-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 12, 2015 6:39 PM
To: cookinginthedark@acbradio.org; Debbie Deatherage 
Subject: Re: [CnD] Yeast

The best yeast is SAF yeast -- available from Amazon.com. Keep it in the 
freezer.
Penny

On 12/12/15, Debbie Deatherage via Cookinginthedark 
 wrote:
>
> My husband uses yeast.  He buys it in the package.  It usually comes 
> three to a package.
>
>
> Sent from my iPad
>
>> On Dec 12, 2015, at 6:49 PM, Mary Ann via Cookinginthedark 
>>  wrote:
>>
>> Hi,
>>
>> I buy yeast but I have difficult with yeast spoiling on me. What is 
>> the best kind to buy and how do you store yeast??
>>
>> Thanks,
>>
>> Mary
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
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Re: [CnD] Spanish Rice

[john mcconnell via Cookinginthedark]

Hello:
How do we know when onions are translucent?
Thanks.

John and Carol McConnell


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, November 23, 2015 7:59 AM
To: cookinginthedark@acbradio.org; 'wally gramza' 
Subject: [CnD] Spanish Rice

SPANISH RICE

1 quart water
1 cup rice
1/4 cup extra virgin olive oil
1 pint low sodium chicken or beef broth
4 cloves garlic, minced
pinch of cayenne
1 pint chopped fresh vegetables of your choice*
1 pint diced tomatoes and juice
1 tbsp. tomato paste (optional)
1/2 tsp. sugar or honey
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup Marsala or other red wine
1/4 tsp. Spanish paprika
1/2 tsp. Ancho pepper (optional)
1/2 tsp. Taco seasoning (optional)


In a saucepan or skillet with a heavy cover (such as cast iron) brown the rice 
for 3 or 4 minutes; add onions and other coarsely chopped vegetables.
Sauté until onions are translucent, adding garlic during the last few minutes. 
Stir in tomatoes, broth, water and seasonings. Stir until boiling; cover 
tightly and reduce heat to low.
Cook over lowest heat for 30-40 minutes. During the last 10 minutes of cooking, 
uncover; add wine and simmer over medium heat. If a sweet wine is used, the 
sugar or honey may be omitted.

If a thicker sauce is wanted, stir in tomato paste and cook a little longer, 
stirring occasionally.

Taste and adjust seasonings, adding salt, pepper and garlic powder, to your 
taste. A squeeze of fresh lemon juice or a sprinkling of lemon pepper can 
brighten the taste.

*Vegetable Suggestions: celery, green or red bell peppers, poblano peppers, 
jalapeno peppers, sweet Spanish or Vidalia onions, Mixture of vegetables should 
have at least one or more onions.

Variation: Turn this into a hearty meal by flavoring the olive oil at the start 
with a tablespoon of bacon or pork drippings (or leftover pan juices from a 
roast beef). Add a pound of cubed pork or bulk sausage and brown before adding 
the vegetables, then proceed as above.



Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: wally gramza via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, November 23, 2015 7:23 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] spanish rice recipe please

Good morning list members,
Do any of you Ladies And Gentlemen have a spanish rice recipe?
Thank you so much
Wally Gramza
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Re: [CnD] repost:PUMPKIN PIE COOKIES BY DALE

[john mcconnell via Cookinginthedark]

Hello Sugar:
Only one problem, we don't have any blowls. (smile).
I know what you meant, a bowl.
Thanks for making things simpler for us.
Carol and I thought this was rather involved. But, again, you made it simpler.
Thanks.

John and Carol


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, October 31, 2015 12:12 PM
To: CND 
Subject: [CnD] repost:PUMPKIN PIE COOKIES BY DALE

Sorry everyone hope this easier to understand:
PUMPKIN PIE COOKIES BY DALE

Ingrediants:
1 Box of Betty Crocker super moist yellow cake
1 Can of Pumpkin
1 in a half tea spoon of Pumpkin Pie Spice *notes at bottom for ingrediants if 
you can't find it in store)

Instructions:
Preheat oven to 375
Place a piece of parchment paper on a cookie tray Place the pumpkin pie mix in 
the bag of cake mix.
*Dale placed the pumpkin pie spice in the cake mix, thinking it's easier?

Have a small bowl of water on the side to keep fingers moist as the mixture is 
sticky:
Take all ingrediants and put them in a blowl.
With a mixer mix all together on low till combined.
Take a table spoon and wet it so the mixture won't stick to the spoon and what 
he did was dip the xpoon in the mixture and with his finger(he did wet his 
finger) fill about half the teaspoon with cookie mixture.
Place on to the tray wit the parchament paper.
Use about 2 fingers to separate each cookie as they do not spread much.
Place in oven and bake for about 20 minutes Enjoy

Notes:
If you wish to chll mixture you can by chilling it for a bit.

Pumpkin Pie Spice:
3 table Spoon ground cinnamon
2 teaspoon ground ginger
2 tea spoon Nutmeg
1 in a half teaspoon allspice
1 in a half tea spoon ground cloves


'Faith is seeing light with your heart when all your eyes see is darkness.'
~Blessed, Sugar



---
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Re: [CnD] PUMPKIN Pie CAKE COOKIES by Dale

[john mcconnell via Cookinginthedark]

Hello:
The other dry ingredient is the pumpkin pie spice. Note, that the listing for 
the spices for this spice are at the bottom of the recipe, that sugar so 
lovingly put together.
Just read again, and you will notice it.
Have a good day.
Thanks

John and Carol


-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, October 31, 2015 7:33 AM
To: cookinginthedark@acbradio.org; Sugar 
Subject: Re: [CnD] PUMPKIN Pie CAKE COOKIES by Dale

A few questions.  Why does it say to put dry ingredients in a bag except cake 
mix?  The cake mix is really the only ingredient.  Pumpkin comes in a
15 or 29 ounce can.  Which size does this recipe require?
Ellen
- Original Message -
From: "Sugar via Cookinginthedark" 
To: "CND" 
Sent: Thursday, October 29, 2015 11:22 PM
Subject: [CnD] PUMPKIN Pie CAKE COOKIES by Dale


> PUMPKIN Pie CAKE COOKIES
>
> BY DALE Of Cooking In The Dark
>
> Ingrediants:
> 1 Box yellow cake mix
> 1 can pumpkin, not pumpkin pie filling
> 1 in a half tea spoon pumpkin spice
> *see notes below
>
> Directions:
> Preheat oven at 375
> Place pumpkin in a bowl
> Put all dry ingrediants in to a bag except cake mix Add one-teaspoon 
> of pumpkin Pie spice Mix on low for about 5 minutes or till all smooth 
> You can chill batter firmness
>
> Place parchment paper on cookie tray
> Placing water on your finger tips and the tablespoon to prevent 
> sticking as mixture is sticky Place about half a table spoon of 
> pumpkin mix on to tray leaving about an inch from one another.
> By dipping spoon in to mix and pulling up would be about enough.
> Keep your fingers a bit wet so that the mixture will not stick Placing 
> about 2 fingers between each cookie will keep them nicely separated as 
> they will not spread to much.
> Place in oven for about 20 minutes.
> Pull parchment off on to cooling rack and let cool.
> Enjoy
>
>
> Pumpkin Pie spice
> 3 table Spoon ground cinnamon
> 2 teaspoon ground ginger
> 2 tea spoon Nutmeg
> 1 in a half teaspoon allspice
> 1 in a half tea spoon ground cloves
>
> 'Faith is seeing light with your heart when all your eyes see is 
> darkness.'
> ~Blessed, Sugar
>
>
>
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Re: [CnD] Microwaving an Egg; Directions and Show link to hear it done

[john mcconnell via Cookinginthedark]

Hello food dude:
I tried accessing the link, but cannot from within outlook 2013.
I then copied, and pasted to internet explorer, and was given other options for 
libsyn.
I seem to be having problem accessing links from within emails.
Thanks for any help that may be given.
I realize this is off topic, and I apologize for this.
Regards,

John McConnell


-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 28, 2015 3:45 PM
To: cooking in the dark 
Subject: [CnD] Microwaving an Egg; Directions and Show link to hear it done

The eggs do not have to be scrambled.
You just need to make sure you prick the yoke or it will explode.

We have done these a number of times on the cooking in the dark show.
In fact, we did them on show 243.
The link is below.
I put a little butter in a cereal bowl or use veggie spray.
Both work fine.
Then I break the egg into the bowl.
Prick the yoke with a fork...it is okay, just touch it, find it, and stab it! 
(grin) I microwave it for about 45 seconds, then pull it out and check it.
It is usually almost done but a little runny.
I add a little salt & pepper, grated cheese if I want, and microwave it for 
another 30 seconds.
Did I mention that while it is microwaving the first time, I put two slices of 
bread in the toaster.
When the egg is done, it should slide right out of the bowl onto a slice of the 
toasted bred that has been buttered.
Slap the other piece of bread on top and an egg sandwich is ready to be 
devoured!
Microwave times for cooking the egg will vary depending on the wattage of the 
microwave. The times I just gave are for the microwave I have at home.
I think it is about 750 or 850 watts.
The Magic Chef Talking Microwave  I use on the Cooking in the Dark Show has 
1000 watts of power.
The egg will cook in about 50 seconds compared to the one minute and fifteen 
seconds for the one at the house.
We have over 315 shows archived at
cookinginthedark.libsyn.com
and the search feature works pretty well if small, short search terms are used.
Here is he link for the show were we demonstrate the Talking Magic Chef 
Microwave and cook that egg as well as some other things.
http://traffic.libsyn.com/cookinginthedark/cookinginthedarkshow243.mp3
Keep on Cooking,
Dale Campbell
The Dude With The Food
Cooking In The Dark

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Re: [CnD] thinking of Helen

[john mcconnell via Cookinginthedark]

Dear Sugar:
Carol and I indeed will be praying for Helen, and the loss of her dog.
Dog guides are very much like family members.
In Him,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, October 29, 2015 8:14 PM
To: CND 
Subject: [CnD] thinking of Helen

Hello everyone
First if you all could please keep my dear cyber sister Helen Whitehead in your 
thoughts and prayers-she use to be a moderator here...
Helen has lost her guide dog tonight. Rolo was a beautiful spirited chocolate 
lab. 
Rolo will be dearly missed and my heart is hurting for my sister Helen.
Thank  you


'Faith is seeing light with your heart when all your eyes see is darkness.'
~Blessed, Sugar



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[CnD] Can a blind person make crepes?

[john mcconnell via Cookinginthedark]

Hello all:

Carol really likes crepes; but someone told her a long time ago, that it
would be very hard to do so.

Can anyone shed some light on this? Can Carol make crepes with little
difficulty?

She said she would make them once a month. This is how much she likes them.

Thanks in advance for any help that can be given.

Regards,

 

John and Carol McConnell

 

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Re: [CnD] Is macaroni being made smaller?

[john mcconnell via Cookinginthedark]

Hello Skeeter:
:ike everything else, delflation, except for the inflated price of the product.
(smile).

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 18, 2015 12:09 PM
To: cookinginthedark@acbradio.org; reinhard.steb...@gmail.com
Subject: Re: [CnD] Is macaroni being made smaller?

I wonder why the size of the macaroni has decreased?

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: "reinhard stebner via Cookinginthedark" 
<cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>; "'john mcconnell'" 
<djmcconnell4...@comcast.net>
Sent: Sunday, October 18, 2015 2:06 PM
Subject: Re: [CnD] Is macaroni being made smaller?


>I have looked for bags of elbow pasta? You may need to go to a 
>specialty store to find the larger sizes...
>
> -----Original Message-
> From: john mcconnell via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 18, 2015 2:47 PM
> To: cookinginthedark@acbradio.org; 'Charles Rivard' 
> <wee1s...@fidnet.com>; 'Kathy Brandt' <katya20...@comcast.net>
> Subject: Re: [CnD] Is macaroni being made smaller?
>
> Hello cooking in the dark family:
> You might have to buy a bag, rather than a box, and ask someone in the 
> store if all of the macaroni is the same size. May sound like a stup 
> question, but it really is not.
> Regards,
>
> John and Carol McConnell
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 18, 2015 6:44 AM
> To: cookinginthedark@acbradio.org; Kathy Brandt 
> <katya20...@comcast.net>
> Subject: Re: [CnD] Is macaroni being made smaller?
>
> I've also noticed this.  Also, I cannot find a variety of Kraft 
> macaroni an cheese that uses big elbow macaroni.  It's very tiny.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're 
> finished, you! really! are! finished!
> - Original Message -
> From: "Kathy Brandt via Cookinginthedark" 
> <cookinginthedark@acbradio.org>
> To: <cookinginthedark@acbradio.org>
> Sent: Sunday, October 18, 2015 4:35 AM
> Subject: [CnD] Is macaroni being made smaller?
>
>
>>
>> I bought a box of elbow macaroni to make mac and cheese from scratch, 
>> and was really surprised at how small the pasta was, as I remember it 
>> being bigger.  Has anyone noticed this, or, is there a bigger version 
>> of elbow macaroni that has a specific name that I should look for?  I 
>> know, could use shells, but is there a bigger version of elbow 
>> macaroni out there?
>>
>> Thanks.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>> -
>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 2015.0.6172 / Virus Database: 4447/10841 - Release Date:
>> 10/18/15
>>
>
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>
>
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2015.0.6172 / Virus Database: 4447/10845 - Release Date: 
> 10/18/15
> 

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Re: [CnD] Is macaroni being made smaller?

[john mcconnell via Cookinginthedark]

Hello cooking in the dark family:
You might have to buy a bag, rather than a box, and ask someone in the store if 
all of the macaroni is the same size. May sound like a stup question, but it 
really is not.
Regards,

John and Carol McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 18, 2015 6:44 AM
To: cookinginthedark@acbradio.org; Kathy Brandt 
Subject: Re: [CnD] Is macaroni being made smaller?

I've also noticed this.  Also, I cannot find a variety of Kraft macaroni an 
cheese that uses big elbow macaroni.  It's very tiny.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: "Kathy Brandt via Cookinginthedark" 
To: 
Sent: Sunday, October 18, 2015 4:35 AM
Subject: [CnD] Is macaroni being made smaller?


>
> I bought a box of elbow macaroni to make mac and cheese from scratch, 
> and was really surprised at how small the pasta was, as I remember it 
> being bigger.  Has anyone noticed this, or, is there a bigger version 
> of elbow macaroni that has a specific name that I should look for?  I 
> know, could use shells, but is there a bigger version of elbow macaroni out 
> there?
>
> Thanks.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2015.0.6172 / Virus Database: 4447/10841 - Release Date: 
> 10/18/15
> 

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Re: [CnD] can George be foiled?

[john mcconnell via Cookinginthedark]

Hello Charles (Skeeter):
I personally do not, due to I don't think the cooking would happen as without 
foil.
Being that the grill is electrical there might be the possibility of shorting 
out a part of the grill.
I have cooked meat, but have not tried anything like corn.
No speculation, just trying to think logically.
Regards,

John and Carol


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, September 23, 2015 4:13 PM
To: cooking in the dark list 
Subject: [CnD] can George be foiled?

Does anyone cover a George Formann grill with aluminum foil?  If so, how is the 
results?  What benefits are there to doing this?  What are the dangers or 
drawbacks?  No speculation wanted, just personal experience based facts.  
Thanks.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
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Re: [CnD] Email settings test - Re: Test

[john mcconnell via Cookinginthedark]

Hello Skeeter:
You're coming in loud and clear.

John and Carol McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, June 10, 2015 8:49 AM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: [CnD] Email settings test - Re: Test

We're still up and running.  Speaking of tests, I've had to rework my Email 
settings because my ISP has changed platforms.  Could someone reply to this to 
see if I've got them right?  Thanks much.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Wednesday, June 10, 2015 9:11 AM
Subject: [CnD] Test


 Just testing to see if we're still up and running.  Hopefully the list 
 is just quiet.

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 -
 No virus found in this message.
 Checked by AVG - www.avg.com
 Version: 2015.0.5961 / Virus Database: 4355/9987 - Release Date: 
 06/10/15
 

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Re: [CnD] Question and recipe for leg of lamb

[john mcconnell via Cookinginthedark]

Hello List:
The more specific a term, the less chance of either underdoing, or overdoing
a dish/cookie/casserole recipe. If you get my drift.
Respectfully,

John and Carol McConnell


-Original Message-
From: brenda mueller [mailto:bren...@smart2.net]
Sent: Sunday, May 24, 2015 3:44 PM
To: cookinginthedark@acbradio.org; john mcconnell
Subject: re: [CnD] Question and recipe for leg of lamb

As a totally blind person, I don't mind those cooking terms.  One learns
with experience to judge in other ways, by smell, texture, etc.  Let's not
avoid common terms in cooking.  A person can always ad to his explanation of
a recipe.

Brenda Mueller


 - Original Message -
From: john mcconnell via Cookinginthedark
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Date sent: Sun, 24 May 2015 16:36:21 +
Subject: [CnD] Question and recipe for leg of lamb

Hello List:

Pardon my ignorance, but when a recipe calls for a clove of
garlic, does it
call for the little thing that looks like a seed, or does it call
for the
whole garlic?

I prepared a leg of lamb as follows:

3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped,
½ cup of
water.

Take the netting off of the leg of lamb, rub it with a little
pepper, and if
so desired some garlic powder.

Put it into a crockpot, and then the vegetables on the top of it.

Pour the water on the side, and not onto the meat and vegetables.

Put the crockpot on high for 4-6 hours, or low for 10-12 hours.

I couldn’t find a recipe in any cookbook, that coordinated whit
what we
have, so I thought outside of the box.

The lamb came out really yummy!

If anyone has any different lamb recipes, please share them.

Last note: When putting recipes into the list, remember, that
some of are
totally blind, and cannot tell when something is golden brown, or
there is
not pink in it, either meat, or something else. Just a friendly
reminder.

Thanks for reading, and hoe you like this recipe.

Regards,



John and Carol McConnell



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[CnD] Question and recipe for leg of lamb

[john mcconnell via Cookinginthedark]

Hello List:

Pardon my ignorance, but when a recipe calls for a clove of garlic, does it
call for the little thing that looks like a seed, or does it call for the
whole garlic?

I prepared a leg of lamb as follows:

3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped, ½ cup of
water.

Take the netting off of the leg of lamb, rub it with a little pepper, and if
so desired some garlic powder.

Put it into a crockpot, and then the vegetables on the top of it.

Pour the water on the side, and not onto the meat and vegetables.

Put the crockpot on high for 4-6 hours, or low for 10-12 hours.

I couldn’t find a recipe in any cookbook, that coordinated whit what we
have, so I thought outside of the box.

The lamb came out really yummy!

If anyone has any different lamb recipes, please share them.

Last note: When putting recipes into the list, remember, that some of are
totally blind, and cannot tell when something is golden brown, or there is
not pink in it, either meat, or something else. Just a friendly reminder.

Thanks for reading, and hoe you like this recipe.

Regards,



John and Carol McConnell



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Re: [CnD] delivery problems - Re: If you're ordering cooking equipmet, etc.

[john mcconnell via Cookinginthedark]

Hello Skeeter:
The next time this happens, per customer service experience, always, always, 
request a manager, and advise them in detail what has been going on.
If possible, give them dates if not, they can look back in whatever log they 
may have on your profile, and they can get the address correct, or you may need 
to just use the regular postal service of possible.
Just a thought.

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 21, 2015 6:23 PM
To: cookinginthedark@acbradio.org; brenda mueller
Subject: [CnD] delivery problems - Re: If you're ordering cooking equipmet, etc.

I have a problem with UPS.  My address is 1616 and one half.  On a regular 
basis, they deliver my packages to 1616.  The house is not occupied at this 
time.  If nobody is there, they leave the package on the porch.  The address is 
clearly written on the label on the package as well as part of the information 
they have on the computer at the local UPS office.  When I call about the 
package and they ask me what my address is, I ask them what address they show 
that it should be delivered to, and they say 1616.  I say that it is wrong, and 
they look again and say, Oh.  It shows 1616 and one half.  I've been polite 
and patient, and when I get nowhere in solving the issue, I've gotten nasty, 
and neither approach gets any results.  Amazon uses UPS, but they are not the 
cause of the issue.  The problem is the carelessness of UPS.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: brenda mueller via Cookinginthedark cookinginthedark@acbradio.org
To: cooking in the dark cookinginthedark@acbradio.org; ed mueller
eamuel...@atlanticbb.net; customer_serv...@gevalia.com; upsserv...@ups.com
Sent: Tuesday, April 21, 2015 7:20 PM
Subject: [CnD] If you're ordering cooking equipmet, etc.


 If you use UPS to order your cooking equipment, there's an agreement
 with your local postoffice.  The person may try to put it in your mailbox. In
 my case, that's a couple of blocks away.   I've been trying to get a
 coffee shipment from Gevalia for days.
 I'd recommend that we switch to FEDEX, so that our orders come to our
 doors.  When I've paid for delivery, I expect that delivery to come to
 my door.

 What if the box of your shipment doesn't fit in your mailbox? Well, it
 goes back to the postoffice.


 Enjoy paying cab fare or bus fare to get your order, for us blind people.
 In my case, that could be as much as $16.00.


 Brenda Mueller

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Re: [CnD] Sugar's Caldo De Rez(Beef Soup)

[john mcconnell via Cookinginthedark]

Hello all:
If corn is boiled for more than 3 minutes, wouldn't it get rather mushy?
Thanks.

John McConnell


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 16, 2015 6:40 PM
To: [cookinginthedark@acbradio.org]; Sugar
Subject: Re: [CnD] Sugar's Caldo De Rez(Beef Soup)

This soup my mother makes and it is so awesome I understand being blind and 
cooking potatoes and the carrots separately but with my mother she puts 
everything in the pot and yes it is good with lemon and corn tortillas or chips!

Teresa MullenSent from my iPhone

 On Apr 16, 2015, at 5:25 PM, Sugar via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Sugar's Caldo De Rez(Beef Soup)
 
 Ingrediants:
 1lb-2lb(according to amount) beef for stew: I usually cut the fat off 
 1sm. Onion diced(I use red onion)
 3 sticks of celery,chopped
 1half a head of a full cabbage shredded
 1 sm. green bell pepper chopped
 1 lg.can Italian stewed, or diced tomatoes with juice
 3-4 chopped fresh carrots chopped or sliced garlic powder to taste 
 salt and pepper to taste Knor Swissa chicken conssume(boullion)1-2 Tea 
 spoons
 salsa(optional)
 lemon juice
 corn on the cob cut in half
 4 potatos,chopped  to your liking
 
 Instructions:
 in a large pot of water, place the meat in with your seasonings.
 let boil for about 1 to 2  hour, or until meat is tender, over medium heat.
 I find it much easier being blind to boil the potatos seperatly from 
 the rest of the veggies, same with the carrots.
 For carrots: I place all chopped carrots in a microwavable container 
 in the microwave for about 4 minutes, or some what tender.
 For the potatos, once peeled(optional( I cut in to bite size  and let 
 them boil for about 25 minutes, or tender, as if I was making potato salad.
 in the mean time, the meat is still in the boiling water.
 as for the corn, I also boil seperatly, for about 15 minutes.
 once meat is tender enough where you can poke through with a fork, you 
 can check if the water needs more flavor by adding more garlic, 
 etc;add the chopped veggies, your onions, green bell pepper, 
 celery, and if you wish you can add corn, and carrots, leaving the 
 cabbage and potatos for the last 15 minutes.
 once a simmer has occured, you are through.
 for topping, you can add salsa, and lemon juice for your own likeing I 
 serve with either corn chips or corn tortillas, and at times fresh 
 slice of avocados can be served.
 enjoy
 sugar
 
 So don't worry about tomorrow, for tomorrow will bring its own worries.
 Today's trouble is enough for today.
 ~Matt. 6:34-Sugar
 
 
 
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Re: [CnD] getting things level

[john mcconnell via Cookinginthedark]

Hello:
Shaking the pan works, tipping the pan works. Finally, just move it back and 
forth, whil lying flat on the countertop.
Be real sure the pan does not tip, when going into the oven, or your work is 
for nought.

John McConnell


-Original Message-
From: Gary Patterson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 14, 2015 10:40 PM
To: cookinginthedark@acbradio.org; 'Abby Vincent'
Subject: Re: [CnD] getting things level

A lady, who is not blind, said she takes the baking pan after it is filled with 
the batter and shakes the pan a little, but in addition she tips the pan one 
way and then tips the pan the other direction. Then you can give the batter a 
feel test. You might try running the back of a spoon over the batter and that 
would be helpful to achieving level batter. 

Gary Patterson

-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 13, 2015 3:19 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] getting things level

I made the tamale pie.  It was great, but there are two problems.

 

[I thought the cornbread mix, filling and more cornbread mix were level in the 
baking pan.  

They weren't.  What's the cooking in the dark way of accomplishing this?

 

Also the Jiffy mix called for makes the cornbread too sweet for me.  A friend 
told me that the I Hate to 

Cook cookbook has a recipe that uses cornmeal and is made all in one pot.
Anyone have this recipe or another one that does the same thing.

Abby

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Re: [CnD] scalded milk

[john mcconnell via Cookinginthedark]

Hello:
Thank you all for your insights.
I for one, didn't know this.
I always thought scalded milk would ruin a sauce pan.
I'm still learing at age 61. (smile).

John McConnell


-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 17, 2015 4:47 AM
To: cookinginthedark@acbradio.org; 'Penny Reeder'
Subject: Re: [CnD] scalded milk

Scalding milk is mostly from back when raw milk was used, but pasteurization 
does not kill everything, so in bread, scalding the milk helps to kill any 
other yeasts that might change the flavor of the bread. It also breaks down the 
milk protein, which interferes with the gluten. A bread made from scalded milk 
would be lighter and airier. Same for a cake.

So, maybe not necessary, but it does serve a purpose.

Michael
-Original Message-
From: Penny Reeder via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 16, 2015 3:47 PM
To: cookinginthedark@acbradio.org; john mcconnell
Subject: Re: [CnD] scalded milk

Older bread recipes call for scalding the milk. Apparently, it isn't really 
necessary to do this in order for your bread to come out just fine. You would 
want the milk to be lukewarm, and you can accomplish this by heating it until 
it feels warm to the touch either in a pan on top of the stove or in the 
microwave, or you could mix equal parts evaporated milk and hot water to 
achieve the same result.

When one scalds milk it goes from heating to overflowing the pot in a matter of 
seconds!

HTH,
Penny


On 4/16/15, john mcconnell via Cookinginthedark cookinginthedark@acbradio.org 
wrote:
 Hello fellow culinary artists:
 You wouldn't want to ever scald milk.
 #1 Your dish wouldn't tast good, and #2 It would be difficult to get 
 out of the sauce pan.
 Just a thought.

 John McConnell for Carol


 -Original Message-
 From: Alex Hall via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]

 Sent: Thursday, April 09, 2015 5:31 PM
 To: cookinginthedark@acbradio.org; Louise Ervin
 Subject: Re: [CnD] scalded milk

 Your subject said cake, and I'm wondering if this is what I know as 
 a hot milk cake? If so, I just heat the butter and milk together for a 
 set amount of time, and use it. The hotter the milk mixture, the 
 puller your cake will be, but it isn't vital to have it at a certain 
 temperature like when adding hot water to a yeast mixture. Sorry if 
 this
isn't the same kind of recipe.
 On Apr 9, 2015, at 8:28 PM, Louise Ervin via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 How does a blind person tell when milk is scalded and is it really 
 essential to scald it when making a recipe?

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 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

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Re: [CnD] scalded milk

[john mcconnell via Cookinginthedark]

Hello fellow culinary artists:
You wouldn't want to ever scald milk.
#1 Your dish wouldn't tast good, and #2 It would be difficult to get out of the 
sauce pan.
Just a thought.

John McConnell for Carol


-Original Message-
From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 09, 2015 5:31 PM
To: cookinginthedark@acbradio.org; Louise Ervin
Subject: Re: [CnD] scalded milk

Your subject said cake, and I'm wondering if this is what I know as a hot 
milk cake? If so, I just heat the butter and milk together for a set amount of 
time, and use it. The hotter the milk mixture, the puller your cake will be, 
but it isn't vital to have it at a certain temperature like when adding hot 
water to a yeast mixture. Sorry if this isn't the same kind of recipe.
 On Apr 9, 2015, at 8:28 PM, Louise Ervin via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 How does a blind person tell when milk is scalded and is it really 
 essential to scald it when making a recipe?
 
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--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] deboning chicken?

[john mcconnell via Cookinginthedark]

Hello:
When I deboned chicken a long time ago, I first boiled it.
That made the boning much easier.
Just a thought.

John and Carol McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 02, 2015 9:54 AM
To: cookinginthedark@acbradio.org; rebecca manners
Subject: Re: [CnD] deboning chicken?

I could guess that you could use a very sharp small knife, make a cut from the 
outside to the bone, then turn the breast as you follow the bone with the knife 
until you get back to where you made the original cut, but this is just 
guesswork, as I have never tried it.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: rebecca manners via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Thursday, April 02, 2015 7:16 AM
Subject: [CnD] deboning chicken?


 Hi everyone.

 Hope you all are doing well.

 I was wondering if anyone has any experience deboning chicken breasts. 
 I have a recipe that calls for cubed boneless (of course) chicken; 
 however, we only have bone-in. Has anyone had success deboning chicken?

 Thanks for any suggestions.

 Becky Manners
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[CnD] Golden brown.

[john mcconnell via Cookinginthedark]

Hello:

In some of the recipes, the phrase: until golden brown is used.

How does a totally blind person, or persons know what that is.

Thanks.

 

Carol McConnell



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Re: [CnD] deli turkey

[john mcconnell via Cookinginthedark]

Hello Skeeter:
You had written some time back, wanting us to call, but you didn't give us your 
phone number.
We can't call without a phone number.
Thanksss

John and Carol McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 02, 2015 3:20 AM
To: cookinginthedark@acbradio.org; Drew Hunthausen
Subject: Re: [CnD] deli turkey

A good turkey and cheese sandwich: If you've got a George Formann grill, rill 
the turkey.  Butter the bottom of a piece of bread, put a slice of turkey, a 
slice of Swiss cheese, and then another slice of turkey on the top.  Put 
another piece of buttered bread, buttered side facing up onto the sandwich and 
grill it for maybe 3 to 4 minutes.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Sunday, March 01, 2015 10:39 PM
Subject: [CnD] deli turkey


 Dear list,

 I have a package of good quality deli turkey that expires in several days.
 I'm wondering if anyone has a good recipie calling for deli turkey that I
 can make to use the turkey before the date. Thanks for any suggestions.

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[CnD] kahlua cake

[john mcconnell via Cookinginthedark]

Hello:

My name is Carol McConnell.

My husband, John, and I have just subscribed to this list.

There is a recipe, that I received from a lady in Atlanta, Ga. When we were
living there.

1 devils food cake mix.

1 box of vanilla instant pudding.

¼ cup vegetable oil.

2 eggs.

1 16oz. container of sour cream.

½ cup of Kahlua.

1 cup of 2% milk.

1 cup of chocolate chips. Heaping cup if desired, (optional).

Grease and flour a bunt pan. Mix all ingredients together. Pour batter into
greased and flour bunt pan. Bake at dg350 F. Note: Baking time, and can
vary. Depending on if oven is correctly calibrated.

Bake for between 45 and 55 minutes.

Check cake for doneness with toothpick, or clean knife.

Invert onto large plate, or cakesaver.

No icing is needed, and for that matter neither is a designated driver.
(smile).



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