[CnD] Amish Potato Salad

[Naima Leigh via Cookinginthedark]

Amish Potato Salad



Serves 2-3



Ingredients



1 lb. (1/2 kilogram) potatoes; peeled, boiled and cut into cubes



2 hard boiled eggs



¼ cup mayonnaise



¼ cup sour cream



1 tablespoon yellow mustard



¼ cup sugar



1 teaspoon vinegar



Salt and ground black pepper to taste



Instructions



1.   Place potatoes and hard boiled egg whites in a large bowl.

2.   In a small bowl, combine mayonnaise, hard boiled eggs yolks, sour
cream, mustard, sugar, vinegar, salt and pepper. Mix well. Pour over
potatoes and gently stir until thoroughly coated. Refrigerate until cool, at
least 30 minutes, before serving.

Notes

More or less to your taste



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Re: [CnD] purpose of the list concern

[Bill via Cookinginthedark]

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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[CnD] Tip from a blind person

[Marie Rudys via Cookinginthedark]

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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[CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

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] making watermelon rind pickles

[Courtney Fulghum Smith via Cookinginthedark]

>
> Yes, that is the outside rim. It is usually about an inch or so. I can't
> remember if there is a texture difference.


Hope that helps some.

Courtney
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[CnD] totally out of orneriness - Re: Tip from a blind person

[Charles Rivard via Cookinginthedark]

I do not want to become a PBJ.  I would be very messy!!  Even worse, my 
Yellow Lab guide would find me and lick me into oblivion!!  This would not 
be good for the beast.  I had to send this based on what you wrote.  Word 
play is such fun!





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Courtney Fulghum Smith via Cookinginthedark

Sent: Tuesday, July 19, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith
Subject: Re: [CnD] Tip from a blind person

Add some jam or jelly to make yourself a PB

Yum!

Courtney
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Re: [CnD] purpose of the list concern

[Sharon Howerton via Cookinginthedark]

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] purpose of the list concern

[juliette via Cookinginthedark]

Mr. Rivard, I agree. This list should be much more blind-brailley as Dale's 
program is, else there's no purpose for this "cooking in the dark" list.

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 07/19/2016 10:36 am
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 t
 hat 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.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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[CnD] making watermelon rind pickles

[gail johnson via Cookinginthedark]

I'm looking at a Watermelon Rind Pickle recipe.
It says to remove the green part of the skin.
Is this the very outside layer?
Also, does anyone know how much of the meat on the inside of the melon 
must be removed?

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Re: [CnD] Tip from a blind person

[Charles Rivard via Cookinginthedark]

Using very thinly sliced ham with cheese, then grilled on a George Formann 
or similar unit for about 2 to 3 minutes makes them even better.  Tortillas 
make excellent bread.  After all, it's sort of what they are.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Marie Rudys via Cookinginthedark

Sent: Tuesday, July 19, 2016 11:49 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] Tip from a blind person

[Courtney Fulghum Smith via Cookinginthedark]

Add some jam or jelly to make yourself a PB

Yum!

Courtney
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Re: [CnD] Tip from a blind person

[Sugar via Cookinginthedark]

I like to do this with plane low fat cream cheese. I like to add a slice of 
turkey in it as well. You can actually add anything in a tortilla

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

Sugar


-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] Tip from a blind person

[Marie Rudys via Cookinginthedark]

Turkey and cream cheese.  Yes, yes!!  Very good!!  I'm open to more ideas.

What about thinly sliced deli ham and cheese, or, perhaps, some salami, if you 
are in the mood.  Or, thinly sliced chicken breast and cheese.  Ano of those 
would be marvelous with tortillas.

Keep them coming!!

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:24 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Tip from a blind person

I like to do this with plane low fat cream cheese. I like to add a slice of 
turkey in it as well. You can actually add anything in a tortilla

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

Sugar


-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] Tip from a blind person

[Courtney Fulghum Smith via Cookinginthedark]

Chicken bacon ranch wraps

There is  an appetizer that takes a packet of taco seasoning mix & cream
cheese that has been combined & then spread on a flour tortilla. Then top
with onions, tomatoes, black olives, shredded cheese. My family & I would
make them for some catering events. I'm sorry I don't remember the exact
ingredients & amounts. A quick search online for wraps will give you a good
sampling & you can build from there.

Dont forget chicken salad, tuna salad, ham salad, etc.

Veggie wraps

The list is endless!

Courtney
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Re: [CnD] Tip from a blind person

[Bill via Cookinginthedark]

That does make a good sandwich.  I like to heat mine in the microwave for 
maybe 10 seconds.

Bill


-Original Message- 
From: Marie Rudys via Cookinginthedark

Sent: Tuesday, July 19, 2016 10:49 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

[Courtney Fulghum Smith via Cookinginthedark]

I will agree to a certain degree. Some of the recent recipe posts have
sounded good & I have saved a few. Please remember there are different
cooking methods & tools to use in cooking. In stead of deep frying, try
oven frying. Want to know if your chicken is done & can't see the clear
juices? Invest in a $30 cooking thermometer.  There is a wealth of
knowledge at our finger tips with the Internet & search engines.

Two things to consider:
1. Research different cooking techniques for a recipe you would like to
try. Post your findings to the list for others to glean from. Who knows,
 you just might spark another idea from another list member.

2. Don't want to read all the recipes? Deletethen

Instead of complaining, be active!

Just my thoughts.

Courtney
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[CnD] frying choice - Re: purpose of the list concern

[Charles Rivard via Cookinginthedark]

Oven frying does not achieve the same results as a deep fryer.  Onion rings, 
shrimp, and other foods are better, in my opinion, when deep frying is used. 
Oddly enough, even frozen french fries taste much better when deep fried 
rather than when baked.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Courtney Fulghum Smith via Cookinginthedark

Sent: Tuesday, July 19, 2016 12:08 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith
Subject: Re: [CnD] purpose of the list concern

I will agree to a certain degree. Some of the recent recipe posts have
sounded good & I have saved a few. Please remember there are different
cooking methods & tools to use in cooking. In stead of deep frying, try
oven frying. Want to know if your chicken is done & can't see the clear
juices? Invest in a $30 cooking thermometer.  There is a wealth of
knowledge at our finger tips with the Internet & search engines.

Two things to consider:
1. Research different cooking techniques for a recipe you would like to
try. Post your findings to the list for others to glean from. Who knows,
you just might spark another idea from another list member.

2. Don't want to read all the recipes? Deletethen

Instead of complaining, be active!

Just my thoughts.

Courtney
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Re: [CnD] purpose of the list concern

[jan brown via Cookinginthedark]

I can look up any old recipe on the internet. I would like tried and 
true recipes that blind people, you, have actually made and liked. I 
thought that was the purpose of the list as well.

Jan
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Re: [CnD] recipes tried by blind people

[Jeanne Fike via Cookinginthedark]

Hello,

I have no stake in thiscookbook, but pass it along for your consideration.
(I have bought several cookbooks from her.) Marjorie Arnott of Chandler, AZ
sells a cookbook with recipes by blind people.  (below my name is the
description.) Her website is www.copper-dots.com and they are also on
blindmicemegamall. They are sent either in braille or she will send it
electronically.

Jeanne
Meals Across the Miles:  A friend and I have compiled a cookbook with
recipes which have been tried and tested by blind people. Some of the
recipes have even been invented by them. Fina's Mexican Stew, Fina's Tuna
Salad, Marjorie's Hash Brown Casserole, Bill's Fried Chicken, Million Dollar
Pie, Best Ever Fudge, and lots more. In two volumes.  $30 





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Re: [CnD] George Foreman Grill

[Peggy Kane via Cookinginthedark]

Hi,
You might try taking a warm cloth that you have rung out or a warm sponge that 
you have rung out and placing it inside the grill while it is still warm of 
course you must unplug it that will take some of the dirt off a little easier 
and it will be easier to clean.

Peggy Sent from my IPhone.


> On Jul 19, 2016, at 2:58 PM, Nancy VanderBrink via Cookinginthedark 
>  wrote:
> 
> My only suggestion would be if you could find one that has removable plates 
> that makes the process a lot easier. You can take the plates off stick them 
> in the dishwasher and they are done. Otherwise it's a lot more complicated to 
> clean the unit.
> 
> Sent from my iPhone
> 
>> On Jul 19, 2016, at 2:50 PM, Bill via Cookinginthedark 
>>  wrote:
>> 
>> Hi All
>> Have been thinking about purchasing a George Foreman grill.  Any thoughts, 
>> comments and/or suggestions will be much appreciated.
>> Bill
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[CnD] Candy Ginger

[Sugar via Cookinginthedark]

Candy Ginger

Candied ginger can be found in most grocery stores these days, however it's
easier than you'd think to make it yourself. It's made simply by boiling
peeled and sliced ginger in a sugar syrup mixture.
 

ingredients
1 cup ginger
3 cups water
3 cups sugar
directions
Peel the ginger and slice it into rounds about 1/8 inch thick. Bring water
and sugar to a boil in a large sauce pan. When the sugar is completely
dissolved,)you know by stirying the spoon and you don't feel clumps) add the
ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain
the ginger, reserving the liquid. 

Place the ginger on a rack to dry for 30 minutes, then toss it with enough
granulated sugar to coat. Let it dry on wax paper and then store in an
airtight container. 
(you can tell they are coated by touching with clean hands, till you add the
amount you desire)
Boil the reserved liquid until it is reduced to a syrup with a consistency
somewhere between maple syrup and honey. This will intensify its flavor.
This syrup can be used for pancakes, waffles, or ice cream, and is an extra
bonus for making your own candied ginger. 

The ginger is delicious eaten as candy, and can also be used in recipes
calling for candied ginger. If you don't want to make it yourself but don't
want to spend a fortune for it, look in an Asian grocery store, where the
price will be much less than it is at the supermarket.



"They are darkened in their understanding and separated from the life of God
because of the ignorance that is in them due to the blindness of their
hearts." Ephesians 4:18
-Sugar  




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[CnD] Go for it!!!!

[Naima Leigh via Cookinginthedark]

Hi Bill,

I'm on my second one and can't live without it.

It's like a part of me. You can cook almost anything on it.

I have the small one, I got it around Black Friday so it was dirt cheap.
They don't cost a lot of money. Mine cost $10 and some change then .

The bigger one like the In Door-Out Door Grill cost about $70 and some
change.

I got mine at Walmart, that's where I found the bigger one too. You can
cook: hot dogs, ham, sausage, burgers, chicken paddies, fish, hash browns,
cheese sandwiches and a lot more. I have the one where the plates don't come
off. I recommend if you can get the one that will detach so you can clean
them easier and switch up. The one's that detach come with a griddle
pan-omelet pan for cooking more items.

Mine clicks when the food is done and has a red light and some others beep
to let you know what to do next.

Whatever one you get it is a very good investment and will last you for a
while.

 

Enjoy!

Happy Shopping!

 

Naima

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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] 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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[CnD] George Foreman Grill

[Bill via Cookinginthedark]

Hi All
Have been thinking about purchasing a George Foreman grill.  Any thoughts, 
comments and/or suggestions will be much appreciated.
Bill
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Re: [CnD] Methods of Frying

[Naima Leigh via Cookinginthedark]

I have heard that too.
The Philips Air Fryer is one of the more accessible-safe ways we can fry. I 
heard a demonstration on QVC and on a podcast on Itunes. A blind person was 
using it for the first time.

Hope this helps?

-Original Message-
From: Debbra Piening via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 2:20 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Debbra Piening
Subject: [CnD] Methods of Frying

How about air frying?  I've heard things come out well that way.  Has anyone 
tried?  If so, what have been the results?

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 12:25 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: [CnD] frying choice - Re: purpose of the list concern

Oven frying does not achieve the same results as a deep fryer.  Onion rings, 
shrimp, and other foods are better, in my opinion, when deep frying is used. 
Oddly enough, even frozen french fries taste much better when deep fried rather 
than when baked.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Courtney Fulghum Smith via Cookinginthedark
Sent: Tuesday, July 19, 2016 12:08 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith
Subject: Re: [CnD] purpose of the list concern

I will agree to a certain degree. Some of the recent recipe posts have sounded 
good & I have saved a few. Please remember there are different cooking methods 
& tools to use in cooking. In stead of deep frying, try oven frying. Want to 
know if your chicken is done & can't see the clear juices? Invest in a $30 
cooking thermometer.  There is a wealth of knowledge at our finger tips with 
the Internet & search engines.

Two things to consider:
1. Research different cooking techniques for a recipe you would like to try. 
Post your findings to the list for others to glean from. Who knows, you just 
might spark another idea from another list member.

2. Don't want to read all the recipes? Deletethen

Instead of complaining, be active!

Just my thoughts.

Courtney
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Re: [CnD] George Foreman Grill

[Nancy VanderBrink via Cookinginthedark]

My only suggestion would be if you could find one that has removable plates 
that makes the process a lot easier. You can take the plates off stick them in 
the dishwasher and they are done. Otherwise it's a lot more complicated to 
clean the unit.

Sent from my iPhone

> On Jul 19, 2016, at 2:50 PM, Bill via Cookinginthedark 
>  wrote:
> 
> Hi All
> Have been thinking about purchasing a George Foreman grill.  Any thoughts, 
> comments and/or suggestions will be much appreciated.
> Bill
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[CnD] Methods of Frying

[Debbra Piening via Cookinginthedark]

How about air frying?  I've heard things come out well that way.  Has anyone 
tried?  If so, what have been the results?

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 12:25 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: [CnD] frying choice - Re: purpose of the list concern

Oven frying does not achieve the same results as a deep fryer.  Onion rings, 
shrimp, and other foods are better, in my opinion, when deep frying is used. 
Oddly enough, even frozen french fries taste much better when deep fried 
rather than when baked.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Courtney Fulghum Smith via Cookinginthedark
Sent: Tuesday, July 19, 2016 12:08 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith
Subject: Re: [CnD] purpose of the list concern

I will agree to a certain degree. Some of the recent recipe posts have
sounded good & I have saved a few. Please remember there are different
cooking methods & tools to use in cooking. In stead of deep frying, try
oven frying. Want to know if your chicken is done & can't see the clear
juices? Invest in a $30 cooking thermometer.  There is a wealth of
knowledge at our finger tips with the Internet & search engines.

Two things to consider:
1. Research different cooking techniques for a recipe you would like to
try. Post your findings to the list for others to glean from. Who knows,
you just might spark another idea from another list member.

2. Don't want to read all the recipes? Deletethen

Instead of complaining, be active!

Just my thoughts.

Courtney
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Re: [CnD] making watermelon rind pickles

[Sugar via Cookinginthedark]

Hi gail
Here is what works for me.
The outerlayer(grind) is the hardest part(green in color)
Then the bitter layer is white.
The pulp is red and is sweeter than the white layer.
This is how I can tell whether I get some of the white or the red.
I start to cut the melon and try to get about half an inch from the outer 
layer. I cut the first slice and then taste it, if I get some bitterness then I 
know I cut to low, so I keep trying till I get it right.
The white layer isn't bad but it is not sweet and you can taste the difference.
Since I usually cut them up in little bite size squares and place in a fruit 
bowl I  find it easier for me this way.
I know the colors and the difference because I was sighted before so I was able 
to see exactly what watermelons look like.
You just need to find what works for you.
HTH.
Remember there is no right or wrong way to do what you need to do as long as 
you find what what works for you.
I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 10:12 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: [CnD] making watermelon rind pickles

I'm looking at a Watermelon Rind Pickle recipe.
It says to remove the green part of the skin.
Is this the very outside layer?
Also, does anyone know how much of the meat on the inside of the melon must be 
removed?
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Re: [CnD] The Palm Test (Was: My thoughts on Recipes on the List)

[Nicole Massey via Cookinginthedark]

This is from "Consider the Fork", a book on the history of cooking utensils and 
elements, including fire, kitchens, and the like. It came from a French chef. 
The book is available from Bard, and I found it an interesting read. (listen, 
whatever)
This is for cooking on an open grill, so it won't translate to a clamshell 
grill like the George Foreman. With your secondary hand poke yourself lightly 
on the big fleshy end of your palm at the base of the thumb with the index 
finger of your dominant hand. Now take your index finger and your thumb and 
touch them together. You'll feel that fleshy part as it firms up a bit. That 
feeling you're feeling right there is how a medium rare steak should feel under 
 your utensil. Now add your communication finger next to it. That's medium, and 
adding your ring finger will tense things up a bit more for medium well. If all 
your fingers are together arched so the index finger touches the tip of the 
thumb that's how well-done should feel. And with no fingers touching that's 
rare.
I like this because it's a touch based system instead of one that depends on 
sight, and it allows me to translate things in case the recipe doesn't do 
things in a blind friendly way.


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 9:46 PM
To: cookinginthedark@acbradio.org; Charles Rivard 
Cc: Jennifer Chambers 
Subject: Re: [CnD] My thoughts on Recipes on the List

Nicole, you stated things very well.

Moving away from the subject, I have a question about something in your post: 
You mentioned the palm test for grilled steaks.  I thought I was familiar with 
all types of doneness tests, but I haven't heard of that one.  Would you 
explain it, please?  It may have been mentioned in a recipe that I deleted, so 
I beg your pardon if I'm asking for repeat instructions.

Jennifer

On 7/19/16, Charles Rivard via Cookinginthedark  
wrote:
> Who is this list designed for?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> Sent: Tuesday, July 19, 2016 4:02 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: [CnD] My thoughts on Recipes on the List
>
> I've been reading the responses, at least the ones I get, (I filter 
> some folks here because of their interaction style, so I don't get 
> everything in
>
> my inbox) and there are a few things that I think might be good to 
> consider.
> First, not everyone here is completely blind. Blindness is a wide 
> array of visual situations, so what may be completely inaccessible for 
> someone might
>
> be no problem for another. Are we also expected to account for 
> neuropathy, which is a common adjunct to a couple of the most common 
> reasons for later onset blindness? If we do then we're going to get 
> very few recipes after all
>
> the possible factors are accounted for.
> We are blind people functioning in a sighted world. This means it's a 
> good idea for developing coping mechanisms. If a recipe is completely 
> free of any
>
> sighted elements that's great, and I support the "Tried and True" 
> label in the message subject for those recipes. But we don't live in a 
> world where others are going to do things just so we can participate 
> equally, so we have
>
> to work out or ask to find out what these visual cues mean in terms of 
> time,
>
> texture, and scent. I make sure to do this whenever I'm posting a 
> recipe from one of the cooking sessions I attend once a month. But I 
> also ask the chef what "when the juices run clear" means and other 
> useful things like the
>
> palm test for grilled steaks, as just one example. Learning these 
> skills will open up Avast array of recipes for you to use and make you 
> far less dependent on assistance from others.
> One more thing -- Dale Campbell owns this list. Steve Stewart moderates it.
>
> And they've been crystal clear in their list rules -- if you've got a 
> problem, take it to them. Don't. Post. It. On. The. List. "Maling list cops"
>
> tend to solve nothing and create more discord themselves. Let the 
> folks who
>
> run the list handle things, like they've asked us to.
>
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Re: [CnD] purpose of the list concern

[Nicole Massey via Cookinginthedark]

IIRC, a dash is one eighth of a teaspoon, while a pinch is one sixteenth.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 6:46 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: Re: [CnD] purpose of the list concern

Oh yes, I do agree with Charles when following a recipe, instead of saying a 
half a jar of spaghetti sauce or a bag of noodles you should be specific and 
say maybe 1/2 cup of spaghetti sauce or 3 cups of noodles. So that way The 
person that is following the recipe, will at least know how much to put in his 
or her cooking. Especially with with those of you would say a dash of salt or a 
pinch of this or a pinch of that. How much is a pinch or how much is a dash of 
something. Or when you say add handfuls of something there again how much is a 
handful of that ingredient. g

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 11:20 AM, John McConnell via Cookinginthedark 
>  wrote:
>
> 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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>
>
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>
>
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Re: [CnD] George Foreman Grill

[Naima Leigh via Cookinginthedark]

Hi Bill,

Have you condered joining Sugar's list?

No bulling and lots more recipes from everyone.

Sugar

https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 2:50 PM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] George Foreman Grill

Hi All
Have been thinking about purchasing a George Foreman grill.  Any thoughts, 
comments and/or suggestions will be much appreciated.
Bill
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

Hi Jennifer,

Have you considered joining Sugar's list?

No bulling and more recipes from everyone.

Sugar

https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> 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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[CnD] My thoughts on Recipes on the List

[Nicole Massey via Cookinginthedark]

I've been reading the responses, at least the ones I get, (I filter some folks 
here because of their interaction style, so I don't get everything in my inbox) 
and there are a few things that I think might be good to consider.
First, not everyone here is completely blind. Blindness is a wide array of 
visual situations, so what may be completely inaccessible for someone might be 
no problem for another. Are we also expected to account for neuropathy, which 
is a common adjunct to a couple of the most common reasons for later onset 
blindness? If we do then we're going to get very few recipes after all the 
possible factors are accounted for.
We are blind people functioning in a sighted world. This means it's a good idea 
for developing coping mechanisms. If a recipe is completely free of any sighted 
elements that's great, and I support the "Tried and True" label in the message 
subject for those recipes. But we don't live in a world where others are going 
to do things just so we can participate equally, so we have to work out or ask 
to find out what these visual cues mean in terms of time, texture, and scent. I 
make sure to do this whenever I'm posting a recipe from one of the cooking 
sessions I attend once a month. But I also ask the chef what "when the juices 
run clear" means and other useful things like the palm test for grilled steaks, 
as just one example. Learning these skills will open up Avast array of recipes 
for you to use and make you far less dependent on assistance from others.
One more thing -- Dale Campbell owns this list. Steve Stewart moderates it. And 
they've been crystal clear in their list rules -- if you've got a problem, take 
it to them. Don't. Post. It. On. The. List. "Maling list cops" tend to solve 
nothing and create more discord themselves. Let the folks who run the list 
handle things, like they've asked us to.

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Re: [CnD] My thoughts on Recipes on the List

[Laury-Johnson, Shawnese (LARA) via Cookinginthedark]

Yes, I agree with you Nicole. I have no usable vision but anytime a recipe is 
posted that I'm not quite sure of what the directions are indicating I ask 
someone sighted. I have also asked this list of folks to clarify what is 
indicated in a recipe. I also agree that we live in a sighted world and no one 
is going to make everything perfect for us. I teach independent living skills 
to students who are blind and are in various school districts in our state. 
There are usually sighted VI teachers and parents and sometimes when we are 
doing a lesson that requires cutting it is almost always the sighted 
individuals who will recommend that the students use something not so sharp to 
avoid cutting themselves. I'm always saying that I teach real life and the 
likelihood that they will use the recommended item is extremely slim. Of 
course, I teach them to be careful and we always consider other variables but I 
like this list. I have created a folder of recipes that I want to keep and try 
later. F
 or those recipes that I don't like I simply delete them but it doesn't mean 
that someone else on the list may not like the very one that I deleted. I say 
keep 'em coming.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 5:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] My thoughts on Recipes on the List

I've been reading the responses, at least the ones I get, (I filter some folks 
here because of their interaction style, so I don't get everything in my inbox) 
and there are a few things that I think might be good to consider.
First, not everyone here is completely blind. Blindness is a wide array of 
visual situations, so what may be completely inaccessible for someone might be 
no problem for another. Are we also expected to account for neuropathy, which 
is a common adjunct to a couple of the most common reasons for later onset 
blindness? If we do then we're going to get very few recipes after all the 
possible factors are accounted for.
We are blind people functioning in a sighted world. This means it's a good idea 
for developing coping mechanisms. If a recipe is completely free of any sighted 
elements that's great, and I support the "Tried and True" label in the message 
subject for those recipes. But we don't live in a world where others are going 
to do things just so we can participate equally, so we have to work out or ask 
to find out what these visual cues mean in terms of time, texture, and scent. I 
make sure to do this whenever I'm posting a recipe from one of the cooking 
sessions I attend once a month. But I also ask the chef what "when the juices 
run clear" means and other useful things like the palm test for grilled steaks, 
as just one example. Learning these skills will open up Avast array of recipes 
for you to use and make you far less dependent on assistance from others.
One more thing -- Dale Campbell owns this list. Steve Stewart moderates it. And 
they've been crystal clear in their list rules -- if you've got a problem, take 
it to them. Don't. Post. It. On. The. List. "Maling list cops" tend to solve 
nothing and create more discord themselves. Let the folks who run the list 
handle things, like they've asked us to.

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Sugar via Cookinginthedark]

Thanks for this one, plan to make it tonight for dinner.
Smile
sugar

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

Sugar


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 8:51 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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[CnD] Error with email

[Naima Leigh via Cookinginthedark]

Hi Store,

 

I couldn't send you the request you ask for because your server is down. It
bounced back and said that your email is perminently down.

 

What would you like me to do?

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[CnD] Trying something out

[Marie Rudys via Cookinginthedark]

Hello, All!

 

I am trying something out: I took 1 dozen eggs, beat them in a container, 3
smal peppers diced, a package of Farmer John's sausage links, cut up, mixed
them together.  I will be cooking them in my toaster oven on the convection
setting tomorrow morning.  I don't have any regular bread, but I can cut
what I want of the egg-sausage mix and wrap it in a tortilla for a breakfast
wrap.

 

I know it wil be good.  Oh, and you can season to taste with salt and
pepper.  If you are watching the sodium, go easy on the salt.  If you ike a
little spicy, well, freshly ground black pepper does it for me.

 

I am willing to improve the recipe if it needs it.  I know that a variation
of it cals for bread on the bottom and letting it sit overnight in the
fridge.  Another idea I thought of is maybe making cornbread batter, then
putting it on top and cooking it like an upside down strata.  Just a
thought.

 

Marie

 

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Jennifer Chambers via Cookinginthedark]

Thank you, Sugar, but this list is all that I can handle at the
moment.  I will keep your information on hand, though, for future when
I am able to take on more.

Thanks much!

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark
 wrote:
> Hi Jennifer,
>
> Have you considered joining Sugar's list?
>
> No bulling and more recipes from everyone.
>
> Sugar
>
> https://groups.io/org/groupsio/Santas-Workshop
>
>
> -Original Message-
> From: Jennifer Chambers via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 3:22 PM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Chambers
> Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
> Naima,
>
> Since others seem to be upset by the recipes you are sending, please feel
> free to send them to me, if you wish.  Most of the ones you have sent are
> easily prepared by a blind person, and the ones that are not, I simply
> delete.
>
> Thanks much.
>
> Jennifer
>
> On 7/19/16, Naima Leigh via Cookinginthedark 
> wrote:
>> 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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>>
>>
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>
>
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>
>
>
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Re: [CnD] purpose of the list concern

[Laury-Johnson, Shawnese (LARA) via Cookinginthedark]

LOL I actually have measuring spoons that are labeled a pinch or a dash –

Sent from my iPhone

> On Jul 19, 2016, at 7:55 PM, Nicole Massey via Cookinginthedark 
>  wrote:
>
> IIRC, a dash is one eighth of a teaspoon, while a pinch is one sixteenth.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 6:46 PM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen 
> Subject: Re: [CnD] purpose of the list concern
>
> Oh yes, I do agree with Charles when following a recipe, instead of saying a 
> half a jar of spaghetti sauce or a bag of noodles you should be specific and 
> say maybe 1/2 cup of spaghetti sauce or 3 cups of noodles. So that way The 
> person that is following the recipe, will at least know how much to put in 
> his or her cooking. Especially with with those of you would say a dash of 
> salt or a pinch of this or a pinch of that. How much is a pinch or how much 
> is a dash of something. Or when you say add handfuls of something there again 
> how much is a handful of that ingredient. g
>
> Teresa MullenSent from my iPhone
>
>> On Jul 19, 2016, at 11:20 AM, John McConnell via Cookinginthedark 
>>  wrote:
>>
>> 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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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>>
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>>
>>
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Re: [CnD] My thoughts on Recipes on the List

[Jennifer Chambers via Cookinginthedark]

Nicole, you stated things very well.

Moving away from the subject, I have a question about something in
your post: You mentioned the palm test for grilled steaks.  I thought
I was familiar with all types of doneness tests, but I haven't heard
of that one.  Would you explain it, please?  It may have been
mentioned in a recipe that I deleted, so I beg your pardon if I'm
asking for repeat instructions.

Jennifer

On 7/19/16, Charles Rivard via Cookinginthedark
 wrote:
> Who is this list designed for?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> Sent: Tuesday, July 19, 2016 4:02 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: [CnD] My thoughts on Recipes on the List
>
> I've been reading the responses, at least the ones I get, (I filter some
> folks here because of their interaction style, so I don't get everything in
>
> my inbox) and there are a few things that I think might be good to
> consider.
> First, not everyone here is completely blind. Blindness is a wide array of
> visual situations, so what may be completely inaccessible for someone might
>
> be no problem for another. Are we also expected to account for neuropathy,
> which is a common adjunct to a couple of the most common reasons for later
> onset blindness? If we do then we're going to get very few recipes after all
>
> the possible factors are accounted for.
> We are blind people functioning in a sighted world. This means it's a good
> idea for developing coping mechanisms. If a recipe is completely free of any
>
> sighted elements that's great, and I support the "Tried and True" label in
> the message subject for those recipes. But we don't live in a world where
> others are going to do things just so we can participate equally, so we have
>
> to work out or ask to find out what these visual cues mean in terms of time,
>
> texture, and scent. I make sure to do this whenever I'm posting a recipe
> from one of the cooking sessions I attend once a month. But I also ask the
> chef what "when the juices run clear" means and other useful things like the
>
> palm test for grilled steaks, as just one example. Learning these skills
> will open up Avast array of recipes for you to use and make you far less
> dependent on assistance from others.
> One more thing -- Dale Campbell owns this list. Steve Stewart moderates it.
>
> And they've been crystal clear in their list rules -- if you've got a
> problem, take it to them. Don't. Post. It. On. The. List. "Maling list cops"
>
> tend to solve nothing and create more discord themselves. Let the folks who
>
> run the list handle things, like they've asked us to.
>
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Re: [CnD] Crispy Oven-fried Chicken Tenders

[Courtney Fulghum Smith via Cookinginthedark]

>
> That is top secret. Salt, pepper , some garlic powder, etc. or what ever
> you want to season.


Courtney
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Re: [CnD] The Palm Test (Was: My thoughts on Recipes on the List)

[Jennifer Chambers via Cookinginthedark]

Thank you, Nicole.  That makes sense.  I'm glad you explained that it
won't translate on a clamshell grill, for that's the only type of
grill I use, so I won't be using this method.  However, it's a great
method to pass along to those who do use outdoor grills.

Jennifer

On 7/19/16, Nicole Massey via Cookinginthedark
 wrote:
> This is from "Consider the Fork", a book on the history of cooking utensils
> and elements, including fire, kitchens, and the like. It came from a French
> chef. The book is available from Bard, and I found it an interesting read.
> (listen, whatever)
> This is for cooking on an open grill, so it won't translate to a clamshell
> grill like the George Foreman. With your secondary hand poke yourself
> lightly on the big fleshy end of your palm at the base of the thumb with the
> index finger of your dominant hand. Now take your index finger and your
> thumb and touch them together. You'll feel that fleshy part as it firms up a
> bit. That feeling you're feeling right there is how a medium rare steak
> should feel under  your utensil. Now add your communication finger next to
> it. That's medium, and adding your ring finger will tense things up a bit
> more for medium well. If all your fingers are together arched so the index
> finger touches the tip of the thumb that's how well-done should feel. And
> with no fingers touching that's rare.
> I like this because it's a touch based system instead of one that depends on
> sight, and it allows me to translate things in case the recipe doesn't do
> things in a blind friendly way.
>
>
> -Original Message-
> From: Jennifer Chambers via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 9:46 PM
> To: cookinginthedark@acbradio.org; Charles Rivard 
> Cc: Jennifer Chambers 
> Subject: Re: [CnD] My thoughts on Recipes on the List
>
> Nicole, you stated things very well.
>
> Moving away from the subject, I have a question about something in your
> post: You mentioned the palm test for grilled steaks.  I thought I was
> familiar with all types of doneness tests, but I haven't heard of that one.
> Would you explain it, please?  It may have been mentioned in a recipe that I
> deleted, so I beg your pardon if I'm asking for repeat instructions.
>
> Jennifer
>
> On 7/19/16, Charles Rivard via Cookinginthedark
>  wrote:
>> Who is this list designed for?
>>
>>
>>
>>
>> If you think you're finished, you! really! are! finished!!
>> -Original Message-
>> From: Nicole Massey via Cookinginthedark
>> Sent: Tuesday, July 19, 2016 4:02 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Nicole Massey
>> Subject: [CnD] My thoughts on Recipes on the List
>>
>> I've been reading the responses, at least the ones I get, (I filter
>> some folks here because of their interaction style, so I don't get
>> everything in
>>
>> my inbox) and there are a few things that I think might be good to
>> consider.
>> First, not everyone here is completely blind. Blindness is a wide
>> array of visual situations, so what may be completely inaccessible for
>> someone might
>>
>> be no problem for another. Are we also expected to account for
>> neuropathy, which is a common adjunct to a couple of the most common
>> reasons for later onset blindness? If we do then we're going to get
>> very few recipes after all
>>
>> the possible factors are accounted for.
>> We are blind people functioning in a sighted world. This means it's a
>> good idea for developing coping mechanisms. If a recipe is completely
>> free of any
>>
>> sighted elements that's great, and I support the "Tried and True"
>> label in the message subject for those recipes. But we don't live in a
>> world where others are going to do things just so we can participate
>> equally, so we have
>>
>> to work out or ask to find out what these visual cues mean in terms of
>> time,
>>
>> texture, and scent. I make sure to do this whenever I'm posting a
>> recipe from one of the cooking sessions I attend once a month. But I
>> also ask the chef what "when the juices run clear" means and other
>> useful things like the
>>
>> palm test for grilled steaks, as just one example. Learning these
>> skills will open up Avast array of recipes for you to use and make you
>> far less dependent on assistance from others.
>> One more thing -- Dale Campbell owns this list. Steve Stewart moderates
>> it.
>>
>> And they've been crystal clear in their list rules -- if you've got a
>> problem, take it to them. Don't. Post. It. On. The. List. "Maling list
>> cops"
>>
>> tend to solve nothing and create more discord themselves. Let the
>> folks who
>>
>> run the list handle things, like they've asked us to.
>>
>> ___
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>>
>> 

Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

Hi Nancy I need your email so I could send you the recipes.
I'm sorry if they aren't accessible for you. Maybe pass them on to a sighted 
person so they can enjoy too?

-Original Message-
From: Nancy VanderBrink via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:36 PM
To: cookinginthedark@acbradio.org
Cc: Nancy VanderBrink
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Same here!

Sent from my iPhone

> On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> 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).
>
>
>
> ___
> Cookinginthedark mailing list
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Susan Lumpkin via Cookinginthedark]

It's slump...@austin.rr.com. Thanks.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:23 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

 Hi Susan,

I need your email address so I can send your request.

For everyone else if you don't like it, then delete it!
I am trying my best sharing what I find. Sorry it's not what you want but how 
many of you? Took time to research and write by hand into word the recipes you 
have found and posted it for everyone to enjoy.
Very few of you can say "YES!" To this. For the ones that have a problem "Then 
Leave!!!"
It's darn near impossible to find accessible recipes for the blind on Google. 
And even harder to find recreations of famous restaurants. This is my first 
time joining a list like this, and was not welcomed with open arms. Instead 
hate and complaints about what I posted or what I said.
There is no topic to go by. So what am I supposed to do? No subjections or help 
was given. Nearly any thanks for my hard work to keep you up to date on new 
recipes.
For the one's complaining about the meats: get a Talking Meat Thermometer. Put 
the meat in the oven or in a Philips Air Fryer if you have one.
If you don't like something then why didn't you write me privately and discuss 
it, instead of blasting me over the whole list. I would have gave you the 
respect and dignity to discuss the issue in private. Not throghing shade on 
someone who is just trying to fit in, where they can get in and be excepted, 
not hated on. "I DON'T KNOW ANY OF YOU"
I'm blind just like some of you, so why would you hate on one of your own kind. 
Is it because of your ignorant's to others or is it for your insensitivity 
towards some not exact like you?
Maybe you should write some books since you're not happy.
For those who understand what I 'm trying to say: "Thank You".
This community needs to come together in unity and love one another, not hate!
If this list is going to be about hate and bashing someone for trying, then it 
should be taken down for good.

-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:34 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
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

[Nancy VanderBrink via Cookinginthedark]

Hey there, I Love your recipes!  My first thought was "wow I can't wait to try 
that"
So here's my email:
nvanderbr...@icloud.com
Thank you for taking the time to post these, don't worry about the haters.  
Lots of us appreciate your hard work

Sent from my iPhone

> On Jul 19, 2016, at 4:25 PM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> Hi Nancy I need your email so I could send you the recipes.
> I'm sorry if they aren't accessible for you. Maybe pass them on to a sighted 
> person so they can enjoy too?
>
> -Original Message-
> From: Nancy VanderBrink via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 3:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Nancy VanderBrink
> Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
> Same here!
>
> Sent from my iPhone
>
>> On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark 
>>  wrote:
>>
>> 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).
>>
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
> ___
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>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

Sugar, I'm sorry they aren't accessible for you. I'm trying!
Non one has said anything to me! Until know. I don't know why I joined this 
list anyway?
Maybe a sighted chef can make these recipes more accessible for us?

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:44 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I agree, and sweetie you keep posting them to our group in the North Pole we 
take them there...smile Sugar

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

Sugar


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 12:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> 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).
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] making watermelon rind pickles

[gail johnson via Cookinginthedark]

Hi Sugar,
Thanks for the information.
By the time I remove the green part and the flesh then the part which 
is pickled must be really thin.

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[CnD] knives and cutting - Re: My thoughts on Recipes on the List

[Charles Rivard via Cookinginthedark]

You mentioned that some people suggest using knives that are not as sharp to 
prevent blind people from cutting themselves??  Actually, the opposite is 
true.  If you use a sharp knife, it will more easily cut the desired 
material.  Because less pressure is needed to make the cut, there is less of 
a chance of the knife cutting undesired material such as fingers, because 
the knife will not be forced to do work, and will not slip away from the 
desired track.


The same is true for a power saw.  If it must be forced due to dullness, it 
will more likely kick back..





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark

Sent: Tuesday, July 19, 2016 4:14 PM
To: cookinginthedark@acbradio.org
Cc: Laury-Johnson, Shawnese (LARA)
Subject: Re: [CnD] My thoughts on Recipes on the List

Yes, I agree with you Nicole. I have no usable vision but anytime a recipe 
is posted that I'm not quite sure of what the directions are indicating I 
ask someone sighted. I have also asked this list of folks to clarify what is 
indicated in a recipe. I also agree that we live in a sighted world and no 
one is going to make everything perfect for us. I teach independent living 
skills to students who are blind and are in various school districts in our 
state. There are usually sighted VI teachers and parents and sometimes when 
we are doing a lesson that requires cutting it is almost always the sighted 
individuals who will recommend that the students use something not so sharp 
to avoid cutting themselves. I'm always saying that I teach real life and 
the likelihood that they will use the recommended item is extremely slim. Of 
course, I teach them to be careful and we always consider other variables 
but I like this list. I have created a folder of recipes that I want to keep 
and try later. F
or those recipes that I don't like I simply delete them but it doesn't mean 
that someone else on the list may not like the very one that I deleted. I 
say keep 'em coming.


-Original Message-
From: Nicole Massey via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Tuesday, July 19, 2016 5:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] My thoughts on Recipes on the List

I've been reading the responses, at least the ones I get, (I filter some 
folks here because of their interaction style, so I don't get everything in 
my inbox) and there are a few things that I think might be good to consider.
First, not everyone here is completely blind. Blindness is a wide array of 
visual situations, so what may be completely inaccessible for someone might 
be no problem for another. Are we also expected to account for neuropathy, 
which is a common adjunct to a couple of the most common reasons for later 
onset blindness? If we do then we're going to get very few recipes after all 
the possible factors are accounted for.
We are blind people functioning in a sighted world. This means it's a good 
idea for developing coping mechanisms. If a recipe is completely free of any 
sighted elements that's great, and I support the "Tried and True" label in 
the message subject for those recipes. But we don't live in a world where 
others are going to do things just so we can participate equally, so we have 
to work out or ask to find out what these visual cues mean in terms of time, 
texture, and scent. I make sure to do this whenever I'm posting a recipe 
from one of the cooking sessions I attend once a month. But I also ask the 
chef what "when the juices run clear" means and other useful things like the 
palm test for grilled steaks, as just one example. Learning these skills 
will open up Avast array of recipes for you to use and make you far less 
dependent on assistance from others.
One more thing -- Dale Campbell owns this list. Steve Stewart moderates it. 
And they've been crystal clear in their list rules -- if you've got a 
problem, take it to them. Don't. Post. It. On. The. List. "Maling list cops" 
tend to solve nothing and create more discord themselves. Let the folks who 
run the list handle things, like they've asked us to.


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Re: [CnD] Tip from a blind person

[juliette via Cookinginthedark]

Thanks Marie for your snack idea and comments.

- Original Message -
From: Marie Rudys via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 07/19/2016 10:49 am
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] knives and cutting - Re: My thoughts on Recipes on the List

[Laury-Johnson, Shawnese (LARA) via Cookinginthedark]

Yes, you are correct and I know this which is why I don't agree with the VI 
teachers and sighted individuals who suggests otherwise. 

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 5:53 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: [CnD] knives and cutting - Re: My thoughts on Recipes on the List

You mentioned that some people suggest using knives that are not as sharp to 
prevent blind people from cutting themselves??  Actually, the opposite is true. 
 If you use a sharp knife, it will more easily cut the desired material.  
Because less pressure is needed to make the cut, there is less of a chance of 
the knife cutting undesired material such as fingers, because the knife will 
not be forced to do work, and will not slip away from the desired track.

The same is true for a power saw.  If it must be forced due to dullness, it 
will more likely kick back..




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark
Sent: Tuesday, July 19, 2016 4:14 PM
To: cookinginthedark@acbradio.org
Cc: Laury-Johnson, Shawnese (LARA)
Subject: Re: [CnD] My thoughts on Recipes on the List

Yes, I agree with you Nicole. I have no usable vision but anytime a recipe 
is posted that I'm not quite sure of what the directions are indicating I 
ask someone sighted. I have also asked this list of folks to clarify what is 
indicated in a recipe. I also agree that we live in a sighted world and no 
one is going to make everything perfect for us. I teach independent living 
skills to students who are blind and are in various school districts in our 
state. There are usually sighted VI teachers and parents and sometimes when 
we are doing a lesson that requires cutting it is almost always the sighted 
individuals who will recommend that the students use something not so sharp 
to avoid cutting themselves. I'm always saying that I teach real life and 
the likelihood that they will use the recommended item is extremely slim. Of 
course, I teach them to be careful and we always consider other variables 
but I like this list. I have created a folder of recipes that I want to keep 
and try later. F
or those recipes that I don't like I simply delete them but it doesn't mean 
that someone else on the list may not like the very one that I deleted. I 
say keep 'em coming.

-Original Message-
From: Nicole Massey via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 5:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] My thoughts on Recipes on the List

I've been reading the responses, at least the ones I get, (I filter some 
folks here because of their interaction style, so I don't get everything in 
my inbox) and there are a few things that I think might be good to consider.
First, not everyone here is completely blind. Blindness is a wide array of 
visual situations, so what may be completely inaccessible for someone might 
be no problem for another. Are we also expected to account for neuropathy, 
which is a common adjunct to a couple of the most common reasons for later 
onset blindness? If we do then we're going to get very few recipes after all 
the possible factors are accounted for.
We are blind people functioning in a sighted world. This means it's a good 
idea for developing coping mechanisms. If a recipe is completely free of any 
sighted elements that's great, and I support the "Tried and True" label in 
the message subject for those recipes. But we don't live in a world where 
others are going to do things just so we can participate equally, so we have 
to work out or ask to find out what these visual cues mean in terms of time, 
texture, and scent. I make sure to do this whenever I'm posting a recipe 
from one of the cooking sessions I attend once a month. But I also ask the 
chef what "when the juices run clear" means and other useful things like the 
palm test for grilled steaks, as just one example. Learning these skills 
will open up Avast array of recipes for you to use and make you far less 
dependent on assistance from others.
One more thing -- Dale Campbell owns this list. Steve Stewart moderates it. 
And they've been crystal clear in their list rules -- if you've got a 
problem, take it to them. Don't. Post. It. On. The. List. "Maling list cops" 
tend to solve nothing and create more discord themselves. Let the folks who 
run the list handle things, like they've asked us to.

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Re: [CnD] purpose of the list concern

[Teresa Mullen via Cookinginthedark]

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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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Store via Cookinginthedark]

Hi I would like to receive those recipes to my email 
addressfancyssunsh...@att.net thank you for all your hard work

Sent from my iPhone

> On Jul 19, 2016, at 3:46 PM, Cindy Simpson via Cookinginthedark 
>  wrote:
>
> Naima,
> I too would like to continue receiving these recipes.  I have no issue with
> the recipes you've been sending and if I can't figure out how to modify a
> recipe to make it accessible for me to cook as a blind person, it's not too
> hard to hit the delete key.  I don't understand why others are making such
> a huge stink about this.  Anyway, my enmail address is
> autumnrain...@gmail.com.  If you do decide to stop sending your recipes to
> the list, please add my email to the list of the others who wish to still
> receive them as I have found several of your recipes to be delightful and
> ones that I will hold on to and use.
> Cindy Simpson
>
>
> On Tue, Jul 19, 2016 at 2:36 PM, Nancy VanderBrink via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> Same here!
>>
>> Sent from my iPhone
>>
>>> On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark <
>> cookinginthedark@acbradio.org> wrote:
>>>
>>> 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).
>>>
>>>
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>>
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>
>

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

I know right!
I don't use stoves too. My grandmother died by a freak accident, frying chicken 
for me for my lunch. She got burned because of her rob got cot on fire.
So I don't use the stove at all. I was thinking about the Philips Air Fryer. 
What do you think?
I know it is like a oven and you set the temperature and time. Some beep when 
they are done. I will also use a talking thermometer to check the meat.

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 3:47 PM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I wonder why people who don't want recipes would join a cooking list to begin 
with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've always 
cooked. I'm completely self-taught since my mother thought stoves were too 
scary for blind kids. I wouldn't even know how to tell someone what I do that 
is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark 
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
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--
Kimberly
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Lois via Cookinginthedark]

I would like the recipes also. My email address is,
w5m...@gmail.com
Thank you so much!

Lois

-Original Message-
From: Cindy Simpson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 2:47 PM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,
I too would like to continue receiving these recipes.  I have no issue with the 
recipes you've been sending and if I can't figure out how to modify a recipe to 
make it accessible for me to cook as a blind person, it's not too hard to hit 
the delete key.  I don't understand why others are making such a huge stink 
about this.  Anyway, my enmail address is autumnrain...@gmail.com.  If you do 
decide to stop sending your recipes to the list, please add my email to the 
list of the others who wish to still receive them as I have found several of 
your recipes to be delightful and ones that I will hold on to and use.
Cindy Simpson


On Tue, Jul 19, 2016 at 2:36 PM, Nancy VanderBrink via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Same here!
>
> Sent from my iPhone
>
> > On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > 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).
> >
> >
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Laury-Johnson, Shawnese (LARA) via Cookinginthedark]

Can you also send them to me. I work with local school districts teaching 
independent living skills and am always looking for new recipes. My email 
address is
laury-johns...@michigan.gov

Thanks

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 4:28 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Sugar, I'm sorry they aren't accessible for you. I'm trying!
Non one has said anything to me! Until know. I don't know why I joined this 
list anyway?
Maybe a sighted chef can make these recipes more accessible for us?

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:44 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I agree, and sweetie you keep posting them to our group in the North Pole we 
take them there...smile Sugar

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

Sugar


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 12:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> 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).
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Crispy Oven-fried Chicken Tenders

[jan brown via Cookinginthedark]

But you left out the magic ingredient, the secret family recipe Can we 
have it or is it still top secret? Thanks.   seasoning

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Re: [CnD] recipes tried by blind people

[Marie Rudys via Cookinginthedark]

I used to have Marjorie Arnott's address, but lost it somewhere along the way, 
ages ago.

Marie



-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 12:04 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: Re: [CnD] recipes tried by blind people

Hello,

I have no stake in thiscookbook, but pass it along for your consideration.
(I have bought several cookbooks from her.) Marjorie Arnott of Chandler, AZ 
sells a cookbook with recipes by blind people.  (below my name is the
description.) Her website is www.copper-dots.com and they are also on 
blindmicemegamall. They are sent either in braille or she will send it 
electronically.

Jeanne
Meals Across the Miles:  A friend and I have compiled a cookbook with
recipes which have been tried and tested by blind people. Some of the recipes 
have even been invented by them. Fina's Mexican Stew, Fina's Tuna Salad, 
Marjorie's Hash Brown Casserole, Bill's Fried Chicken, Million Dollar Pie, Best 
Ever Fudge, and lots more. In two volumes.  $30 





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Re: [CnD] My thoughts on Recipes on the List

[Charles Rivard via Cookinginthedark]

Who is this list designed for?




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Nicole Massey via Cookinginthedark

Sent: Tuesday, July 19, 2016 4:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: [CnD] My thoughts on Recipes on the List

I've been reading the responses, at least the ones I get, (I filter some 
folks here because of their interaction style, so I don't get everything in 
my inbox) and there are a few things that I think might be good to consider.
First, not everyone here is completely blind. Blindness is a wide array of 
visual situations, so what may be completely inaccessible for someone might 
be no problem for another. Are we also expected to account for neuropathy, 
which is a common adjunct to a couple of the most common reasons for later 
onset blindness? If we do then we're going to get very few recipes after all 
the possible factors are accounted for.
We are blind people functioning in a sighted world. This means it's a good 
idea for developing coping mechanisms. If a recipe is completely free of any 
sighted elements that's great, and I support the "Tried and True" label in 
the message subject for those recipes. But we don't live in a world where 
others are going to do things just so we can participate equally, so we have 
to work out or ask to find out what these visual cues mean in terms of time, 
texture, and scent. I make sure to do this whenever I'm posting a recipe 
from one of the cooking sessions I attend once a month. But I also ask the 
chef what "when the juices run clear" means and other useful things like the 
palm test for grilled steaks, as just one example. Learning these skills 
will open up Avast array of recipes for you to use and make you far less 
dependent on assistance from others.
One more thing -- Dale Campbell owns this list. Steve Stewart moderates it. 
And they've been crystal clear in their list rules -- if you've got a 
problem, take it to them. Don't. Post. It. On. The. List. "Maling list cops" 
tend to solve nothing and create more discord themselves. Let the folks who 
run the list handle things, like they've asked us to.


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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

 Hi Susan,

I need your email address so I can send your request.

For everyone else if you don't like it, then delete it!
I am trying my best sharing what I find. Sorry it's not what you want but how 
many of you? Took time to research and write by hand into word the recipes you 
have found and posted it for everyone to enjoy.
Very few of you can say "YES!" To this. For the ones that have a problem "Then 
Leave!!!"
It's darn near impossible to find accessible recipes for the blind on Google. 
And even harder to find recreations of famous restaurants. This is my first 
time joining a list like this, and was not welcomed with open arms. Instead 
hate and complaints about what I posted or what I said.
There is no topic to go by. So what am I supposed to do? No subjections or help 
was given. Nearly any thanks for my hard work to keep you up to date on new 
recipes.
For the one's complaining about the meats: get a Talking Meat Thermometer. Put 
the meat in the oven or in a Philips Air Fryer if you have one.
If you don't like something then why didn't you write me privately and discuss 
it, instead of blasting me over the whole list. I would have gave you the 
respect and dignity to discuss the issue in private. Not throghing shade on 
someone who is just trying to fit in, where they can get in and be excepted, 
not hated on. "I DON'T KNOW ANY OF YOU"
I'm blind just like some of you, so why would you hate on one of your own kind. 
Is it because of your ignorant's to others or is it for your insensitivity 
towards some not exact like you?
Maybe you should write some books since you're not happy.
For those who understand what I 'm trying to say: "Thank You".
This community needs to come together in unity and love one another, not hate!
If this list is going to be about hate and bashing someone for trying, then it 
should be taken down for good.

-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:34 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
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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[CnD] another cookbook of recipes by blind people for your consideration

[Jeanne Fike via Cookinginthedark]

Hello,

Another cookbook with recipes by blind people is Our Special Reader's
Favorite Recipes available from National Braille Press as an ebraille
download. Readers of the magazine were invited to submit recipes.

Happy cooking whichever recipes you use.

 Jeanne

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Sugar via Cookinginthedark]

No, they are accible to me, I have no complaints at all, I love them, that is 
why you are in my group, keep them comeing sweetie, truly they are great.
Yours
Sugar

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

Sugar


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 1:28 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Sugar, I'm sorry they aren't accessible for you. I'm trying!
Non one has said anything to me! Until know. I don't know why I joined this 
list anyway?
Maybe a sighted chef can make these recipes more accessible for us?

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:44 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I agree, and sweetie you keep posting them to our group in the North Pole we 
take them there...smile Sugar

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

Sugar


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 12:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> 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).
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] purpose of the list concern

[Teresa Mullen via Cookinginthedark]

Oh yes, I do agree with Charles when following a recipe, instead of saying a 
half a jar of spaghetti sauce or a bag of noodles you should be specific and 
say maybe 1/2 cup of spaghetti sauce or 3 cups of noodles. So that way The 
person that is following the recipe, will at least know how much to put in his 
or her cooking. Especially with with those of you would say a dash of salt or a 
pinch of this or a pinch of that. How much is a pinch or how much is a dash of 
something. Or when you say add handfuls of something there again how much is a 
handful of that ingredient. g

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 11:20 AM, John McConnell via Cookinginthedark 
>  wrote:
>
> 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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>
> ___
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>
>
>
> ___
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>
>
>
> ___
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>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Jennifer Chambers via Cookinginthedark]

Naima,

Since others seem to be upset by the recipes you are sending, please
feel free to send them to me, if you wish.  Most of the ones you have
sent are easily prepared by a blind person, and the ones that are not,
I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark
 wrote:
> 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).
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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[CnD] Sugar's Jello & Cottage Cheese Fruit salad

[Sugar via Cookinginthedark]

Sugar's Jello & Cottage Cheese Fruit salad  

What I use:
1 small box)4ounces?) of Sugar-Free Jello(I use strawberry)
1, 12 ounce sugar-Free vanilla cool whip(thawed)
I like to use 2  containers because we like it creamy)
1, 16 ounce of fruit cocktail(I use variety of fruit in water or juice-don't
matter since you will drain it)
 And I usually use a 24 ounce can since we like it with a lot of fruit
1 24 ounce low-fat cottage cheese(you can use less if you wish)

Drain fruit cocktail well.
Cook Jello as instructed with 2 cups of boiling water and 2 cups cold water
In a sauce pan I place 2 cups of water and let it get hot till a small boil.
Then I add jello and mix with a whisk or fork till contents are totally
dissolved or till I can't feel any lumps
Then I add the 2 cups of cold water and keep whisking for about 5-7 minutes
all together or till no more lumps are felt.
Remove from heat
In a large bowl(I have to use a large punch bowl since I make a lot
Place the mixture in,adding the thawed cool whip, fruit cocktail and cottage
cheese
Mix well till the texture is a bit thick.
Once there is a balance or texture feels the same throughout place in the
fridge over night.
It will not be as steady or thick as regular Jello because of the cool whip
but it is really good and it's a favorite of ours.
Enjoy
Sugar

"They are darkened in their understanding and separated from the life of God
because of the ignorance that is in them due to the blindness of their
hearts." Ephesians 4:18
-Sugar  




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[CnD] Crispy Oven-fried Chicken Tenders

[Courtney Fulghum Smith via Cookinginthedark]

I have made some amazing oven-fried chicken tenders.

I don't measure most of the ingredients, so I'm just guessing here.

1 package boneless, skinless chicken tenders
About 1 cup SR flour, seasoned with my family's seasoning blend
1 egg beaten, about 1/2 cup milk (regular or buttermilk). This depends on
what I have in the fridge.
About 1-1/2 cup seasoned Panko, seasoned (see note on flour)
Butter flavored cooking spray

Directions:

Dredge tenders in flour, egg or milk then Panko. Place on rack in roasting
pan. Spray tops with cooking spray. Bake at 350 until done, about 30
minutes. Cooking times vary depending on size & thickness of tenders & your
oven. I suggest using a talking meat thermometer & cook until thickest part
of tender is 165 F internally.

I plan to cook these soon & using a baking stone & flipping the tenders
half way through. These tenders come out super crispy & delicious.

Courtney
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Susan Lumpkin via Cookinginthedark]

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

[Nancy VanderBrink via Cookinginthedark]

Same here!

Sent from my iPhone

> On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> 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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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Sugar via Cookinginthedark]

I agree, and sweetie you keep posting them to our group in the North Pole we 
take them there...smile
Sugar

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

Sugar


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 12:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> 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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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Cindy Simpson via Cookinginthedark]

Naima,
I too would like to continue receiving these recipes.  I have no issue with
the recipes you've been sending and if I can't figure out how to modify a
recipe to make it accessible for me to cook as a blind person, it's not too
hard to hit the delete key.  I don't understand why others are making such
a huge stink about this.  Anyway, my enmail address is
autumnrain...@gmail.com.  If you do decide to stop sending your recipes to
the list, please add my email to the list of the others who wish to still
receive them as I have found several of your recipes to be delightful and
ones that I will hold on to and use.
Cindy Simpson


On Tue, Jul 19, 2016 at 2:36 PM, Nancy VanderBrink via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Same here!
>
> Sent from my iPhone
>
> > On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > 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).
> >
> >
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
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>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Kimber Gardner via Cookinginthedark]

I wonder why people who don't want recipes would join a cooking list
to begin with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've
always cooked. I'm completely self-taught since my mother thought
stoves were too scary for blind kids. I wouldn't even know how to tell
someone what I do that is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
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>


-- 
Kimberly
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