Re: [CnD] Question: how to flip a lot of little pieces of something, like fries, on an oven tray?

[olb--- via Cookinginthedark]

Wow!

What a fantastic idea - using the 2 trays in that manner.

Certainly, this operation goes under the heading:  using your brain.

Carol B.



-Original Message-
From: Jude DaShiell via Cookinginthedark  
Sent: May 11, 2018 11:53 AM
To: Parham Doustdar via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Question: how to flip a lot of little pieces of something, 
like fries, on an oven tray?

I'm a bit odd the way I do it so this may not work for you.  I have two oven 
trays.  The first one that's hot and a second one that didn't go into the oven. 
 When time to flip.  I take hot tray out of oven and put second oven tray on 
top of hot tray upside down.  I make sure both are lined up so when I  flip 
nothing will fall out.  Then I grab both trays holding them together and flip.  
I put cold tray in oven with food on it and put hot tray in sink to cool before 
washing and continue baking.

On Fri, 11 May 2018, Parham Doustdar via Cookinginthedark wrote:

> Date: Fri, 11 May 2018 08:08:41
> From: Parham Doustdar via Cookinginthedark 
> 
> To: "[cookinginthedark@acbradio.org]" 
> Cc: Parham Doustdar 
> Subject: [CnD] Question: how to flip a lot of little pieces of something,
> like fries, on an oven tray?
> 
> Hi,
> I'm wondering what tricks you guys use when turning over a bunch of 
> things on an oven tray. Turning over something bigger is easy ? I 
> usually use gloves or a spatula, depending on how big it is. However, 
> when it comes to something that has been cut up into small pieces, i have no 
> clue.
> I would appreciate any ideas you guys have.
> Thanks!
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>
>
>

-- 

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Re: [CnD] Cherries in the Snow Dessert | Duncan Hines®

[olb--- via Cookinginthedark]

Pamela, I love the idea of using dental floss to slice a cake into 2 even 
layers.

One day soon, I'll try this.

Thank you so much for this great suggestion.

Carol B.



-Original Message-
From: Pamela Fairchild via Cookinginthedark 
Sent: April 28, 2018 4:30 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cherries in the Snow Dessert | Duncan Hines®

Super Simple? Well, I don't know about you, but cutting a cake into two layers 
does not qualify in my cake experience as any kind of simple.
Somebody needs to invent a cutter for this purpose. My dream model would 
consist of a wire, or maybe dental floss, stretched between two sets of poles, 
on a flat frame to give it stability. There would be height adjustments so the 
wire could adjust to different cake heights. With the ends beyond your cake on 
each side, you would just slice through the center of the cake by sliding your 
device across the counter and you would end up with a nice, even cut through 
your cake. Now, how you would lift off the top slice is still a bit of a 
puzzle, but you would have even size slices.
Since this device doesn't exist, I put the cake on the counter top, put dental 
floss around my tall middle fingers and slide this through the cake using my 
pointer fingers as a guide. If the middle fingers rested on the counter top, 
and I did not allow any slack in the floss as I draw it through, I can get 
quite even slices. If this fails, I just cut the cake into smaller pieces and 
make it into a trifle, which can be made with the same ingredients, or I add 
additional fruits, and arrange the layers in a clear glass bowl so it looks 
pretty, amazes any sighterlings who don't know how to make trifle for 
themselves, and pretend the whole thing wasn't the result of a mistake.
How do the rest of you slice through a cake to obtain two even layers?
I will often divide the batter into two pans and pretend that each is a layer. 
Of course, there is still the bump in the middle of the bottom layer if the 
cake rises very much--sigh--but this is usually easy enough to trim. Two eight 
inch square pans would work for the recipe below--which is what inspired my 
question and comments.
Pamela Fairchild


-Original Message-
From: Marilyn Pennington via Cookinginthedark 

Cherries in the Snow Dessert | Duncan Hines®

Luscious layers of a cream cheese filling alternate with light-as-air Duncan 
Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped 
topping and cherry pie filling--what a masterpiece!

 Hands-On Time: 20 Minutes
 Total Time: 1 Hour 15 Minutes
 Servings: 12 Squares
 Difficulty: Super Simple

Ingredients

1 package Duncan Hines®

Signature Angel Food Cake Mix

 Water called for on cake mix package

 1 package (8 oz.) cream cheese, softened

 1 cup confectioner’s sugar

 1 container (8 oz.) frozen whipped topping, thawed

 1 can (21oz.) Duncan Hines®
 Duncan Hines Comstock® Country Cherry

Baking Instructions

1.Preheat oven to 350°F. Grease and flour 13x9-inch baking pan.

2.Prepare cake mix according to package directions with water. Pour into
prepared pan.

3.Bake 25 minutes or until golden.

4.Cool cake on wire rack for 25 minutes. Remove cake from pan and cool
completely. Cut cake horizontally in half using a long serrated knife.

5.Blend cream cheese and confectioner’s sugar in medium bowl until
smooth.

6.Spread cream cheese mixture on one cake layer. Spread a thin coating
of whipped topping over cream cheese. Top with next cake layer and spread with 
remaining whipped topping. To serve, cut into squares and dollop with Cherry 
Pie Filling.


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Re: [CnD] Fig Newton Sweet Bread recipe

[olb--- via Cookinginthedark]

Try using the folloing procedure to make a nicely marbled loaf:

Spread half the batter into the pan (greased or not as the recipe directs).

Then spread half the filling over the spread batter in the pn.

Once again, spread remaining half of batter over the batter and filling already 
in the loaf pan.

Then spread remaining filling over top of all.

This should make a layered loaf that looks marbled.

Good luck!

Carol B.



-Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: January 26, 2018 9:25 PM
To: cookinginthedark@acbradio.org
Cc: Gary Ray 
Subject: Re: [CnD] Fig Newton Sweet Bread recipe

Marilyn:

I am a bit confused.  How does the Filling fit into this recipe. What do I do 
with it? 

Help me understand.

Thanx!

Gary Ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Fig Newton Sweet Bread recipe

Fig Newton Sweet Bread recipe

 

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 beaten eggs

1/2 cup milk

1/3 cup oil

1 teaspoon vanilla extract

 

Combine all ingredients together. Put in a loaf pan. Swirl in filling and bake 
at 350 degrees F for 1 hour 45 minutes.

 

Filling:

1/3 cup firmly packed brown sugar

1/2 teaspoon cinnamon

2 tablespoons butter

10 Fig Newtons

 

Crumble together and swirl into the batter with a knife to marbleize.
Enjoy.

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Re: [CnD] Christmas Baking

[olb--- via Cookinginthedark]

Lori, this is an excellent hint. 

This tip also applies to feeding babies by bottle.

Carol B.


-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: December 21, 2017 1:14 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Christmas Baking

When I was learning how to bake yeast bread, my teacher told me to test the 
milk by touching my wrist with a bit of the warm milk. The milk should not feel 
hot, just warm.

Lori C.


-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 20, 2017 7:45 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] Christmas Baking

The liquid has to be warm, not hot. They East will be killed if liquid is too 
hot.

> On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> What temperature does the milk need to be for the yeast?
> Wendy
> 
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Re: [CnD] Effective Way of Cooking Dried Beans

[olb--- via Cookinginthedark]

Remove a few beans with a slotted spoon.

When cool enough to handle or taste, either taste one and if it is soft 
enough to properly be chewed or swallowed, the beans are done.


Or squeeze a bean with your fingers.  If it squishes in your fingers without 
a problem, the beans are done.


CB:  The Old Leather Bat


- Original Message - 
From: "Victoria E Gilkerson via Cookinginthedark" 


To: 
Cc: "Victoria E Gilkerson" 
Sent: Wednesday, January 04, 2017 12:06 AM
Subject: [CnD] Effective Way of Cooking Dried Beans





I have a question about cooking dried beans from a package.  How do you 
tell

when they are done?







Victoria E Gilkerson





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Re: [CnD] shake and bake tips

[olb--- via Cookinginthedark]

Holly, the shake and bake box contains 2 bags because there are 2 packages 
of this coating in the box - one bag for each package.


One package should be sufficient for the 6 chicken breasts.

Usually, I set my oven temperature to 375 degrees F.  But if the meat is 
boneless, my oven would be set at 350 degrees.


Baking time would be for 45 minutes to an hour, depending on the thickness 
of the meat, or whether or not it is boneless.


Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: "Holly Anderson via Cookinginthedark" 

To: 
Cc: "Holly Anderson" 
Sent: Friday, September 02, 2016 12:17 PM
Subject: [CnD] shake and bake tips


Hi guys. I have some shake and bake and about 6 boneless skinless chicken 
breasts.  I also have some original chicken shake and bake. What 
temperature is best to cook these on. And it comes with a bag, should I 
use the same bag and package for all six chicken breasts? It does come 
with 2. I kind of want them to be a bit juicy but done. I tend to get them 
too dry.


Any help would be appreciated.
thanks.
Holly
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Re: [CnD] Question: how do you cook and flip pancakes?

[olb--- via Cookinginthedark]

Now you're talking about how I flip pancakes or eggs/omelettes.

Instead of a fork, I use a wooden spoon, turned so that the spoon side acts
like a holder and a guide to keep your pancake/egg centred.

Gently but firmly hold the spoon in your left hand (if you are right handed)
against the left edge of the pancake while you centre your spatula
underneath with your right hand holding the utensil.

Then lift and flip using wrist action.

Using the wooden spoon rather than the fork ensures hold and stability
without damage with the tines.

CB:  The Old Leather Bat


- Original Message -
From: "Parham Doustdar via Cookinginthedark" 
To: 
Cc: "Parham Doustdar" 
Sent: Saturday, July 23, 2016 1:31 PM
Subject: Re: [CnD] Question: how do you cook and flip pancakes?


Hi,

Ah, makes sense.

My problem with flipping pancakes (if I don't go with the clamshell
recommendation which you smartly pointed out) is that they keep sliding
off my spatula -- I'm not sure if that's the right word. I'm talking
about the wide, thin, and usually metal thing you use for flipping
stuff. I would think using something like a fork to keep the pancake in
place would help, but I'm not sure if the pancake would break since one
side is still very soft.

How do you manage to do this? Am I getting it wrong or using the wrong
equipment?

Thanks!


On 7/23/2016 9:40 PM, Nicole Massey via Cookinginthedark wrote:

The name of the pan is a griddle. When making pancakes I go for "hot cake"
sized, around 2.5-3 inches in diameter, and I don't overfill the griddle
so I have room to turn them over without landing on another one of them.
This depends on your griddle -- if you have a larger one, like my two
burner Circulon model, you can do this with the six inch "pancake" size
too. Anything bigger than that, which are sometimes called "flapjacks" or
griddle cakes, will probably require pan flipping, and I don't know many
blind folks who want to try to flip pancakes by launching them into the
air. Note that these are much easier for us to do with a clamshell grill
that has removable plates and one of them is a set of flat plates -- in
that case it's pretty much like cooking a waffle -- pour the batter on the
surface, close it, and time it .

-Original Message-
From: Parham Doustdar via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 23, 2016 11:57 AM
To: [cookinginthedark@acbradio.org] 
Cc: Parham Doustdar 
Subject: [CnD] Question: how do you cook and flip pancakes?

Hi all,

I’m curious to know how you make pancakes. I would really appreciate it if
you go more into the process of flipping it on the wide, flat pans made
for cooking pancakes.

Thanks!


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Re: [CnD] suggestions needed

[olb--- via Cookinginthedark]

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" 
To: 
Cc: "Sheila Young" 
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 
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 
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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Re: [CnD] eggnog

[olb--- via Cookinginthedark]

My Dad used to have this eggnog recipe that my Mom would whip up every 
workday morning for his breakfast.


I think this would suit your purpose in that there is no egg separation.

This recipe serves 1.

Crack 1 egg into a blender.

Add 1 cup milk
pinches of cloves, cinnamon and/or nutmeg
2 heaping tsp brown (or white depending upon your preference) sugar
and 1 tsp vanilla (or flavour extract of your choice).

Blend until smooth.

Pour into a tall glass or beer mug.

Bon appetit.

CB:  The Old Leather Bat


- Original Message - 
From: "Mike and Jenna via Cookinginthedark" 

To: 
Sent: Monday, December 21, 2015 9:23 AM
Subject: [CnD] eggnog



Hi,

As I am a bit lazy I am looking for a recipe for eggnog that doesn't 
require
separating eggs. I would like it to have cloves as well. I had one once 
but

cannot find it.

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Re: [CnD] Fingerling Potatoes

[olb--- via Cookinginthedark]

How about cooking in boiling salted water until just past the raw stage.

Then cutting them crosswise or lengthwise into slices or strips and then 
frying them in a little shortening or oil.  Add just a bit of butter for the 
enhancement of the flavour.


Another idea is to cut the raw potatoes into suitable slices; then make a 
white or cheese sauce, pour over potatoes in a casserole dish, and add some 
breadcrumbs blended with melted butter.


Bake uncovered at 350 dg uncovered until crumbs are nice and brown, sauce is 
bubbly and potatoes are cooked through.


The final idea is to boil the potatoes until just cooked; then melt a couple 
tbsp butter, mix in some garlic or onion powder, and pour this over the 
drained potatoes.


Mix through carefully while on low heat to keep hot, with either a slotted 
spoon or a flat round spatula with holes in it.


CB:  The Old Leather Bat


- Original Message - 
From: "Sandy via Cookinginthedark" 
To: ; "'Debbie Deatherage'" 


Sent: Tuesday, September 22, 2015 10:26 AM
Subject: [CnD] Fingerling Potatoes



Does any one have ideas of how to use those little fingerling potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Debbie Deatherage via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 21, 2015 10:16 PM
To: cookinginthedark@acbradio.org; Wendy
Subject: Re: [CnD] Egg cooker

I don't have one, I work with someone who does. She says it's good! She is
totally blind.

Sent from my iPhone


On Sep 20, 2015, at 12:19 PM, Wendy via Cookinginthedark

 wrote:


Has anyone had experienced with the Eggspress Egg Cooker sold on QVC. It

makes omelets & poaches eggs, which I have difficulty with?

Wendy
-Original Message-
From: L. Urie via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, September 20, 2015 9:27 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] ISO Sex in a pan

Hi,

Someone had posted this recipe a long time ago.  However, I lost it when
my old pc packed up.  If it could be reposted, it would be much 
appreciated.


Thanks

Lee

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Re: [CnD] Transparent Onions

[olb--- via Cookinginthedark]

When you can just smell that the onions are just beginning to fry - after 
about 2 to 5 minutes from beginning the saute process - and also when the 
onions are barely tender (crisp tender in recipe lingo) then that is when 
the onions are transparent, in my humble opinion.


Now isn't that the longest sentence you all have ever seen in a while?

CB:  The Old Leather Bat


- Original Message - 
From: Jael via Cookinginthedark cookinginthedark@acbradio.org

To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Saturday, August 15, 2015 1:33 PM
Subject: [CnD] Transparent Onions



Greetings everyone!

I was wondering if anyone had a trick of sorts to know if the onions
on a skillet are transparent as some recipes call for that.

Maybe an estimated time based on heat level, etc. I usually just add
other ingredients after a few minutes, but I know there has to be a
better way than just guessing.

Thanks in advance!
Jael
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Re: [CnD] Different colored onions

[olb--- via Cookinginthedark]

I know that white onions are the strongest and hottest.

Red and yellow onions are sweet; but I don't know which of these 2 colours 
is the sweeter.


CB:  The Old Leather Bat


- Original Message - 
From: Kerry Friddell via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Thursday, May 07, 2015 1:22 PM
Subject: [CnD] Different colored onions



I know there are different colored onions. Which color is sweet. What other
colors is different taste or spicy and etc?

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Re: [CnD] Fudge Disaster: Please Help!

[olb--- via Cookinginthedark]

Niffa, if the consistency of the fudge was like peanut butter, an idea I 
have is if you again experience this happening, use this as a sandwich 
filling for cookies, or between cake layers.


Or simply eat it open faced on digestive, or other plain cookies or 
crackers.


Carol B.


- Original Message - 
From: Niffa Nagengast via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; desi noller desiandca...@q.com
Sent: Tuesday, December 23, 2014 12:35 AM
Subject: Re: [CnD] Fudge Disaster: Please Help!



Hi Desi,

I recently had a fudge disaster of my own.  I made pumpkin fudge with 
a friend and ended up using too much pumpkin.  It tasted good, but was 
very loose and had the consistency of peanut butter.  I ate it but didn't 
like the consistency at all.  I too have made fudge all of my life with 
wonderful results.  Chocolate chip packages usually have good recipes for 
fudge on them.  The ones I've made start out with about 3 cups of sugar 
and 2/3 cup of evaporated milk.  Stir that together and cook until it is 
at a rolling boil.  Add 1/2 cup marshmellows, one 10-12 ounce package 
chocolate chips, 1 teaspoon of vanilla, and 2 tablespoons butter.  Turn 
off the heat before you add those other ingredients.  Stir until 
everything is melted.  Add in vanilla last.  Let cool and when it is warm, 
pour into desired pan covered in waxed paper.  Hope this helps.  Turns out 
great every time.  Also, look for fodges you don't have to cook that use 
powdered sugar and cocoa

powder.  Merry Christmas to everyone!

On Mon, 12/22/14, desi noller via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


Subject: [CnD] Fudge Disaster: Please Help!
To: cookinginthedark@acbradio.org
Date: Monday, December 22, 2014, 9:01 AM

Hi Eyone,

For some reason this year, each recipe of fudge I have tried
to make this year has been a disaster! I have made fudge all
of my life, and I have no idea why doing so has been so
difficult this time around! Out of 3 batches I have tried
thus far, only one has been salvageable! I have a feeling it
may be that I am now using an electric stove where I always
used a gas stove before. Anyway, I've even tried Microwave
fudge, but even though I thought I was being extremely
careful, it still turned out grainy. I'm looking for
something that has the flavor and consistency of Marshmallow
Cream Fudge or (Fantasy Fudge) that is as simple as possible
to make. Any help would be greatly appreciated!

Merry Christmas!

Desi

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Re: [CnD] pumpkin Pie Disaster?

[olb--- via Cookinginthedark]

Claudia, why don't you cut and sample a piece of one of the pies just to see 
the result.


If indeed if the filling is way too thin because of the lack of the eggs, 
then it will be a costly lesson not to get distracted in the kitchen.


CB:  The Old Leather Bat


- Original Message - 
From: Claudia via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Penny Reeder' 
penny.ree...@gmail.com

Sent: Wednesday, November 26, 2014 8:59 AM
Subject: [CnD] pumpkin Pie Disaster?



I am so upset!

I have made pumpkin pies for years, with no issues.
Last night, I made 6 pies, and all appeared well!
However, I just realized this morning that I forgot to put one egg, in the
batter for each one!
I truly don't know what happened, but distractions in the kitchen are no
good, when it comes to this!
They seem fine, but now, I'm not so sure I want to distribute them!

Claudia

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Re: [CnD] recipe requests

[olb--- via Cookinginthedark]

Sylvia, you were mentioning ham brioche.

Well, I do have an idea for you that you might try.  This is a Ham Bread, 
which I used to make, and my family gobbled it up quick as a wink.


First of all, either make your own bread dough, or buy it frozen.

Next, if you're making your own bread dough, let it rise till double in 
bulk.  Then punch down.  With the frozen, let thaw and then let rise (or 
follow package instructions to this point).


After punching dough down, shape into a rectangle big enough to encase and 
securely wrap a small precooked ham.


Place wrapped ham seam side down in a baking pan or on a greased cookie 
sheet.  Cut a few shallow slashes in the top.  Cover and let rise again till 
double in bulk.  Then bake at 375 degrees F for about 45-60 minutes, or 
until bread sounds hollow when tapped with your fingers.


Voila!  Let cool in pan for about 10 minutes.  Turn out onto wax paper on a 
counter; spread with a bit of butter while still warm.  Let cool completely; 
then slice and enjoy.


Accompany with sauce or glaze of your choice.

CB:  The Old Leather Bat


- Original Message - 
From: Sylvia Perez via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Sunday, November 16, 2014 10:07 AM
Subject: [CnD] recipe requests



I am looking for some new and yummy Thanksgiving recipes.
I saw something on some cooking show about a Ham Briosh-anyone have a
recipe.
I generally make a simple cranberry sauce, sweet potato sueffle, green
bean casserole, corn casserole, and of course turkey/stuffing.
Ideas welcome.

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Re: [CnD] ways of eating some foods

[olb--- via Cookinginthedark]

The way I see it when it comes to pizza, no matter what the toppings are, or 
how other people eat it, fingers were made before forks and knives.  Whoever 
can easily saw through a pizza crust with a fork and knife anyway without 
making a heck of a mess?


As for french fries or tater tots, unless the fries in particular are rock 
hard, I would use a fork.


CB:  The Old Leather Bat


- Original Message - 
From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Saturday, November 08, 2014 12:06 AM
Subject: [CnD] ways of eating some foods


I'm sorry for being full of questions but being so young and 
inexperienced,

I keep running into interesting situations that make me question.



I've noticed that when I'm eating pizza with certain sighted friends, they
eat it with a fork and knife.  I guess I'd never thought of that because I
was never told, and I'd always thought of pizza as a thing to eat with my
hands and not worrying about a fork.  Is there a more socially appropriate
way of eating pizza?



And, what do people here do regarding something simple.like French fries 
or

tater tots.  I've always eaten them with my fingers.  But, again, with
sighted friends, I am not sure if that's always appropriate.  And, what do
you do with something like ketchup where you don't have a little bowl or
container for separate dipping?  I ask because I go to a place that sells
great burgers and sandwiches and tater tots.  The plate is covered with 
the

sandwich and then tots but hardly any room for a little ketchup container.
What do people do to have the ketchup on the tots, and do people eat them
with their fingers even if there's ketchup on the fries?

I'm sorry.

Will



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Re: [CnD] A question about microwaved baked potatoes

[olb--- via Cookinginthedark]

Brittany, here is the method for a recipe for baked potato in the microwave.

This is from allrecipes.com and this is for 1 potato.

If you want to make more than one, put the desired amount on a microwave 
safe plate; check for doneness with a fork as you might have to add a minute 
or so for each potato.  Okay, here is the Google method.  Hope this helps.


Scrub the potato, and prick several time with the tines of a fork. Place on 
a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue 
to cook for 5 more minutes. When the potato is soft, remove from the 
microwave,
and cut in half lengthwise. Season with salt and pepper, and mash up the 
inside a little using a fork. Top the open sides with butter and 2 
tablespoons
of cheese. Return to the microwave, and cook for about 1 minute to melt the 
cheese.


Top with remaining cheese and sour cream, and serve.

CB:  The Old Leather Bat


- Original Message - 
From: Jan via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Brittany Simpson' 
autumnrain...@att.net

Sent: Tuesday, October 07, 2014 4:15 PM
Subject: Re: [CnD] A question about microwaved baked potatoes



You should cook it a bit less. I think it's a bit overcooked.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Brittany Simpson via Cookinginthedark
Sent: Tuesday, October 07, 2014 8:12 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] A question about microwaved baked potatoes

Hello all,
I really need some help from some of you more experienced cooks out there.
I feel like this is a really dumb and very basic question, but I'm going 
to

ask it anyway because apparently I'm doing something wrong and I need to
find out what it is.  I am not an experienced cook but I'm not a beginner
either, and there are a lot of things that I can do in the kitchen and do
very well.  But something I would like to do very well and can't seem to 
is
make baked potatoes in the microwave.  What I've been doing is picking out 
a

potato, and it's usually a kind of small or medium sized potato.  I poke
holes in it all over with a fork after washing the potato off under 
running

water.  Then I wrap the potato in a paper towel and microwave it from
between 4 and 5 minutes.  What keeps happening for some reason is that the
inside of my potato mostly gets done but a very small portion of the 
potato

becomes very tough and very difficult to eat.  Like...very hard to chew.
Most of the rest of the pota  to is okay, but what I want is to be able to
eat the whole potato, not just most of it but all of it, I don't like
wasting food in any way.  So could someone please tell me what I might be
doing wrong and what I could do differently to perfectly bake a whole 
potato

in the microwave?
Thanks in advance,
Brittany
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Re: [CnD] How to cut raw vegetables

[olb--- via Cookinginthedark]

Generally, I use a vegetable or paring knife to cut vegetables.

To cut carrots julienne style, first, cut carrots crosswise into manageable 
lengths.


Then cut each length lengthwise in half.  Lay the flat or cut side of the 
carrot down on the work surface and cut into narrow strips.


This is the julienne effect.

Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: Vicki via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Wednesday, October 08, 2014 6:01 PM
Subject: [CnD] How to cut raw vegetables


Can anyone describe how to cut vegetables, say raw carrots julienne style? 
I have a recipe that says to do that. I'm wondering what tool does that or 
maybe somebody could please give a description of what it is. Thanks.




As Always, Vicki
To get information on how to purchase my CD write me at:
keysfore...@comcast.net
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Re: [CnD] freezer cherry jam

[olb--- via Cookinginthedark]

Fruit pectin is a thickening agent used primarily in making jams.

Using fruit pectin thus thickens the jam, making it spreadable, rather than 
runny.


CB:  The Old Leather Bat


- Original Message - 
From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; Colleen hers...@bresnan.net
Sent: Monday, July 28, 2014 9:57 PM
Subject: Re: [CnD] freezer cherry jam



What's fruit pectin?

Sent from my iPhone

On Jul 28, 2014, at 6:05 PM, Colleen via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


I've made this

.
Freezer Cherry Jam

Ingredients :

Table with 3 columns and 4 rows
2
cup
chopped cherries, pit and finely chop
4
cup
sugar
3/4
cup
water
1
box
fruit pectin
table end

Method :
List of 8 items
. Rinse clean plastic containers and lids with boiling water.
. Place fruit into a large bowl.
. Measure sugar into separate bowl. (Scrape extra sugar off cup to level 
for

exact measure).
. Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
. Mix water and
fruit
pectin
in small
sauce
pan. (It may be lumpy before cooking.) Bring mixture to boil over high 
heat,

stirring constantly.
. Continue boiling and stirring for 1 minute.
. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
. Fill all containers to within 1/2 of tops. Wipe off top edges of 
containers;

quickly cover with lids. Let stand at room temperature for 24 hours, then
place in freezer. After opening, store in refrigerator.
list end
If you're lucky enough to be Irish, you're lucky enough!


begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I3CI#;VQL
F965N#0I2158Z,C Q-# W,CE4,# P-3 S6@T*14Y$.E9#05)$#0H`
`
end

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Re: [CnD] freezing raw veggies

[olb--- via Cookinginthedark]

Nancy, based on my cooking experience, I wouldn't freeze these veggies raw, 
because when they thaw out, (especially in the case of celery) they lose 
their original texture and become wilted and soggy.


CB:  The Old Leather Bat


- Original Message - 
From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Friday, June 13, 2014 7:12 AM
Subject: [CnD] freezing raw veggies



Hi everyone,
Can I freeze raw chopped carrots and celery successfully? I realize I 
could saute then freeze.

Thanks,
Nancy Martin
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