Re: [CnD] Brown Sugar Icebox Cookies

[Brink-Chaney, Marcie A via Cookinginthedark]

For slicing rolls of cooky dough, biscuits or rolls that have to be sliced, you 
can use dental floss.  Place the dental floss under the roll the thickness of 
what you want to cut.  Have both ends of the floss be long enough to go around 
the roll and long enough to get a good grip on the floss.  Put opposite ends of 
the floss in each hand so it crosses over the roll of dough.  Pull tight and 
voilla a slice of cooky or other dough.  Repeat.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 16, 2019 2:20 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Brown Sugar Icebox Cookies

Brown Sugar Icebox Cookies

1/2 cup butter (no substitutes), softened

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup chopped pecans or flaked coconut

In a mixing bowl, cream together butter and brown sugar. Add egg and vanilla; 
mix well. Combine flour, baking soda and salt; gradually add to creamed 
mixture. Fold in pecans or coconut (dough will be sticky). Shape into 2 rolls; 
wrap each roll in waxed paper. Chill for 4 hours or overnight.
Remove waxed paper. Cut into 1/4 inch slices and place 2 inches apart on 
ungreased baking sheets. Bake at 375 degrees for 7 to 10 minutes, or until 
edges begin to brown. Remove to wire racks to cool.

Makes 3 1/2 dozen.  Mama's Corner.

 

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Re: [CnD] Smoothing out batter?

[Brink-Chaney, Marcie A via Cookinginthedark]

Also, using this technique helps spread thin batter to all corners of a square 
or rectangular pan.  

You might check out the archived webinars at Hadley www.hadley.edu for all 
kinds of useful information.  Another site is Vision Aware which (I believe) is 
now associated with the American Printing House for the Blind www.aph.org

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, January 15, 2019 7:58 AM
To: Ann via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Smoothing out batter?

Take the pan the batter is in and drop the pan on the counter a few times.  
That gets the air bubbles out of the batter and gets you a cake that doesn't 
collapse during or after baking.

On Tue, 15 Jan 2019, Ann via Cookinginthedark wrote:

> Date: Mon, 14 Jan 2019 23:35:54
> From: Ann via Cookinginthedark 
> To: CND 
> Cc: Ann 
> Subject: [CnD] Smoothing out batter?
>
> Hi,
>
>
> I may have asked this before,? and if so, please forgive the repeat 
> question. But does anyone have good tips for a totally blind person on 
> the best way of smoothing out batter, such as cakes or brownies etc, 
> so that it's as even as possible? If the batter is a really thick one, 
> I tend to just use very lightly moistened fingers, but what about 
> thinner batter?
>
>
> Has anyone ever done a podcast or tutorial on just some very basic 
> cooking tips, such as what I just asked. That would be a nice thing to 
> have handy when needed.
>
>
> Thanks,
>
> ~Ann
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>

-- 

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Re: [CnD] Nobody Knows They're Instant Mashed Potatoes Recipe | CDKitchen.com

[Brink-Chaney, Marcie A via Cookinginthedark]

Here's another one that says cream cheese and then in the directions, it says 
sour cream and does not mention the cream cheese.  I think you could use both 
by substituting sour cream for some of the milk.  So do you know what they 
really want?

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 30, 2018 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Nobody Knows They're Instant Mashed Potatoes Recipe | 
CDKitchen.com

Nobody Knows They're Instant Mashed Potatoes Recipe | CDKitchen.com

 

ready in:  30-60 minutes.

Makes six servings.

Pinky swear that we will keep your secret! Turn these instant potatoes into a 
creamy, mashed potato haven with cream cheese and our favorite friend, butter.

ingredients

6 servings instant potato flakes, plus ingredients called for on package to 
prepare (minus the butter)
8 ounces cream cheese, softened and cut into cubes
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon butter, cut into bits
paprika, optional

directions

Preheat the oven to 400 degrees F. Lightly grease a 1-quart baking dish. 

Prepare the instant potatoes as directed on the package but instead of using 
butter as called for, stir in the sour cream. 

Add the chopped green onion and parsley and then spoon the potato mixture into 
the prepared baking dish. 

Dot the top of the potatoes with the butter and sprinkle it lightly with 
paprika. 

Place the potatoes in the oven and bake at 400 degrees F for 30 minutes. 

This can also be made in the microwave cooked on full power for 5-6 minutes or 
until heated through.  Enjoy.

 

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Re: [CnD] Best or easiest way

[Brink-Chaney, Marcie A via Cookinginthedark]

In my list of ingredients I forgot that you need either oatmeal, bread crumbs, 
or crumbled crackers.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Andrew J. LaPointe via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, November 18, 2018 12:26 AM
To: cookinginthedark@acbradio.org
Cc: Andrew J. LaPointe
Subject: Re: [CnD] Best or easiest way

Hi, I make meatloaf quite often.  It is easy and you don't need any 
equipment to mix the ingredients.  Just make sure your hands are very clean and 
get in with the meat mixture and mix well until all of the ingredients are 
mixed.
I normally use ground Hamburg the amount depends on how much you want, I put a 
package of onion soup mix, cut up onions (I love onions) pepper, saltine 
crackers or, bread crumbs some garlic powder or fresh, 1 egg, some basil and 
depending who is going to eat it, some but not much tomatoes sauce.  Mix that 
well and shape it into a loaf and place 2 or 3 lines with a knife over the top 
(maybe about an inch down and bake on 350 degrees for about an hour or more 
(depending on how much Hamburg you used.
I have been doing this for years and everyone loves it.  Hope this will help 
you start off.  Andy and Shubert

-Original Message-
From: William Henderson via Cookinginthedark
Sent: Saturday, November 17, 2018 10:35 AM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: Re: [CnD] Best or easiest way

OK Jeri! Thank you.  I'd not thought of that but could work.  I'd imagine 
people need some kind of gloves for that sort of thing, right?

On 11/17/18, Deborah Barnes via Cookinginthedark 
 wrote:
> Hi Jeri,
>
> I do the same thing:  I thoroughly wash my hands and go to it.  No
> one's ever gotten sick yet.  Besides, I heard a chef say once that we
> were given our hands for a purpose, and it wasn't just to carry stuff.
> 
> Deb B.
>
> -Original Message-
> From: Jeri Milton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, November 17, 2018 9:28 AM
> To: cookinginthedark@acbradio.org
> Cc: jerimil...@gmail.com
> Subject: Re: [CnD] Best or easiest way
>
> hi there. As far as your question about how to mix up the meatloaf the
> best way. Honestly the best tools that you have are your hands. I have
> listened to videos were people use their mixers to do it but if you
> don’t have a mixer the best tools are the ones we were born with. You
> could try just using a mixing spoon but it’s hard to get all those
> ingredients incorporated well. I hope this helps just a little bit.
> Best of luck with your meatloaf.
> One of my favorite things to make.
>
> Jeri
>
>
> please come and check us out at My Blind Mamas Messy Kitchen on
> YouTube https://www.youtube.com/channel/UCtqCYIyAngWznmiiNenz
>
>> On Nov 16, 2018, at 10:34 PM, William Henderson via Cookinginthedark
>>  wrote:
>>
>> Hello,
>>
>> As you've probably gathered by now I don't have a lot of skill in the
>> kitchen and now that I live on my own I need to definitely get my
>> skills up.
>> I was listening to an episode of the Cooking in the Dark show where
>> the host made meatloaf and I thought perhaps that could be something
>> I could try.
>> Does anyone have that basic recipe he used?
>> My other question is how or what tool I should use to mix the
>> ingredients.  I was under impression he used a food processor which I
>> don't have.  I know enough to know that whatever is used in a
>> meatloaf has to be mixed together well but don't know with what.
>> Thank you very much.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>
>
> ___
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>
>
>
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or the 

Re: [CnD] Best or easiest way

[Brink-Chaney, Marcie A via Cookinginthedark]

You can make up the meatloaves and freeze them before cooking them and it will 
work just fine.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, November 18, 2018 1:35 AM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Best or easiest way

Deb,

I like meat loaf, but I don’t want to be left with a lot of left-overs. Even 
freezing it doesn’t appeal that much to me, I like things to be really fresh. A 
day or two’s left-overs I can deal with, but not more than that.

I know it will just be a matter of reducing the quantity of meat & stuffing and 
spices, so I just need to play around some time when I’m in the mood for a 
meatloaf dinner.

Eileen

From: Deborah Barnes via Cookinginthedark
Sent: Saturday, November 17, 2018 9:56 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Best or easiest way

Eileen, I have frozen meat loaf and it was great!  I don't do it now, but I 
love meat loaf so used to when I made a big one.

Also, _somewhere I saw a recipe for meat loaf for one but I have no idea where.

Deb B.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 17, 2018 9:35 AM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Best or easiest way

You don’t need a food processor to mix meatloaf. I have always used a fork and 
my hands to to blend the meat mixture. In years past I used to do it on the 
stove top in a large skillet with a good cover, now a days its more the way to 
bake it in the oven. It is easy and once you get a recipe that appeals to you 
it is a good selection for a beginner cook.

I have always made a larger quantity of meatloaf, but now that my husband is no 
longer here I don’t make it for myself. I need to one of these days work on a 
meatloaf for a single person. Should I come up with a good mix, I’ll let you 
know.

Eileen
From: William Henderson via Cookinginthedark
Sent: Saturday, November 17, 2018 12:34 AM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: [CnD] Best or easiest way

Hello,

As you've probably gathered by now I don't have a lot of skill in the kitchen 
and now that I live on my own I need to definitely get my skills up.
I was listening to an episode of the Cooking in the Dark show where the host 
made meatloaf and I thought perhaps that could be something I could try.
Does anyone have that basic recipe he used?
My other question is how or what tool I should use to mix the ingredients.  I 
was under impression he used a food processor which I don't have.  I know 
enough to know that whatever is used in a meatloaf has to be mixed together 
well but don't know with what.
Thank you very much.
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Re: [CnD] Best or easiest way

[Brink-Chaney, Marcie A via Cookinginthedark]

Hi Eileen,

You know, you can use your favorite meatloaf recipe and make individual loaves 
and put them in a larger pan with room between them or you can grease muffin 
cups and bake individual portions in them.  I have a pan for small bread loaves 
that would work just great for small meat loaves. My mom used to use 
practically the same ingredients as meatloaf and she would make patties out of 
the mixture and fry them on top of the stove and make wonderful gravy from the 
drippings.  Just some thoughts.  It is hard to cook for one when you are used 
to cooking for more than one.  That's why I liked to make potato soup and egg 
drop soup when I was cooking for myself.  I still do that because my husband 
isn't that fond of those kinds of soup.


Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 17, 2018 9:35 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Best or easiest way

You don’t need a food processor to mix meatloaf. I have always used a fork and 
my hands to to blend the meat mixture. In years past I used to do it on the 
stove top in a large skillet with a good cover, now a days its more the way to 
bake it in the oven. It is easy and once you get a recipe that appeals to you 
it is a good selection for a beginner cook.

I have always made a larger quantity of meatloaf, but now that my husband is no 
longer here I don’t make it for myself. I need to one of these days work on a 
meatloaf for a single person. Should I come up with a good mix, I’ll let you 
know.

Eileen
From: William Henderson via Cookinginthedark
Sent: Saturday, November 17, 2018 12:34 AM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: [CnD] Best or easiest way

Hello,

As you've probably gathered by now I don't have a lot of skill in the kitchen 
and now that I live on my own I need to definitely get my skills up.
I was listening to an episode of the Cooking in the Dark show where the host 
made meatloaf and I thought perhaps that could be something I could try.
Does anyone have that basic recipe he used?
My other question is how or what tool I should use to mix the ingredients.  I 
was under impression he used a food processor which I don't have.  I know 
enough to know that whatever is used in a meatloaf has to be mixed together 
well but don't know with what.
Thank you very much.
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message (including any attachments) and notify the originator that you received 
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Re: [CnD] Best or easiest way

[Brink-Chaney, Marcie A via Cookinginthedark]

And if you don't like getting your hands in things or you are worried about 
germs, you can get the gloves doctors and chefs use and use them.  I just use 
my hands for a lot of things and wash them a lot.

As for ingredients, basically, most meatloaf recipes call for ground meat such 
as beef, beef and pork or lamb, eggs, ketchup tomato sauce or milk, chopped 
onions green peppers and/or cellery and spices such as salt, pepper, crushed 
bay leaves, garlic powder or garlic or season salt, oregano, dash of 
worcestershire sauce.  You can find lots of recipes online or if you don't do 
online, you can get really good basic recipe books from the library for the 
blind.  I can't remember the name, but, there is one that is specifically for 
new cooks who have no experience and although I've not read it, the idea sounds 
good.  Good luck!  It's really not hard!

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 17, 2018 9:58 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Best or easiest way

Hi Jeri,

I do the same thing:  I thoroughly wash my hands and go to it.  No one's ever 
gotten sick yet.  Besides, I heard a chef say once that we were given our hands 
for a purpose, and it wasn't just to carry stuff.  mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 17, 2018 9:28 AM
To: cookinginthedark@acbradio.org
Cc: jerimil...@gmail.com
Subject: Re: [CnD] Best or easiest way

hi there. As far as your question about how to mix up the meatloaf the best 
way. Honestly the best tools that you have are your hands. I have listened to 
videos were people use their mixers to do it but if you don’t have a mixer the 
best tools are the ones we were born with. You could try just using a mixing 
spoon but it’s hard to get all those ingredients incorporated well. I hope this 
helps just a little bit. Best of luck with your meatloaf. One of my favorite 
things to make.

Jeri


please come and check us out at My Blind Mamas Messy Kitchen on YouTube 
https://www.youtube.com/channel/UCtqCYIyAngWznmiiNenz

> On Nov 16, 2018, at 10:34 PM, William Henderson via Cookinginthedark 
>  wrote:
>
> Hello,
>
> As you've probably gathered by now I don't have a lot of skill in the
> kitchen and now that I live on my own I need to definitely get my
> skills up.
> I was listening to an episode of the Cooking in the Dark show where
> the host made meatloaf and I thought perhaps that could be something I
> could try.
> Does anyone have that basic recipe he used?
> My other question is how or what tool I should use to mix the
> ingredients.  I was under impression he used a food processor which I
> don't have.  I know enough to know that whatever is used in a meatloaf
> has to be mixed together well but don't know with what.
> Thank you very much.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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message (including any attachments) and notify the originator that you received 
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expressed in this message are those of the individual sender, except where the 
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Re: [CnD] Tuna Casserole From The 50's

[Brink-Chaney, Marcie A via Cookinginthedark]

I would think it is the cheese and cheese whizz would work fine.  If you want 
you could get pimento flavored sliced American cheese and break or cut it into 
small pieces and mix it with the casserole ingredients.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, November 18, 2018 11:21 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Tuna Casserole From The 50's

I posted the recipe from Mama's Corner.  I do not know.  Sorry.



-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Friday, November 16, 2018 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Tuna Casserole From The 50's

Is this supposed to be pimiento or pimiento cheese?

Thanks,

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, November 16, 2018 6:39 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; cooking-frie...@groups.io
Subject: [CnD] Tuna Casserole From The 50's

Tuna Casserole From The 50's

4 ounces noodles

2 tablespoons butter or margarine

2 tablespoons chopped onion

1/4 cup chopped celery

1 (10 3/4 ounce) can cream of mushroom soup

1/2 cup milk

1 (5 ounce) jar pimiento cheese

1 (7 ounce) can tuna, drained and flaked

1/4 cup chopped ripe olives

1 cup crushed potato chips or cornflakes

Preheat oven to 350 degrees. Cook noodles in boiling, salted water until 
tender, then drain. Melt butter in saucepan. Add onion and celery and cook 
until tender, but not browned. Add soup, evaporated milk and cheese and heat 
until cheese is melted, stirring occasionally. Stir in tuna and olives.
Place noodles in 2 quart casserole dish. Add sauce and mix well. Sprinkle with 
potato chips. Bake for 15 to 20 minutes.

Makes 4 to 6 servings.  Enjoy.  Mama's Corner.

 

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Re: [CnD] taste of home: brooklyn black cake

[Brink-Chaney, Marcie A via Cookinginthedark]

I don't know what the policy truly is, but, I don't like entering on a link and 
not having it work or having to search through a lot of stuff to get the recipe 
that is quoted.  The other day, I watched multiple videos to find the one that 
the link was shown and then I had to link on the recipe another link to get to 
the actual ingredients.  I don't want an undescribed video to know how to make 
a recipe.  That is pretty useless unless you have low vision and can watch it 
on your computer or phone screen with magnification.  I know that totally blind 
people are in the minority, but, I hope, not on this list!

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, March 21, 2019 3:51 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] taste of home: brooklyn black cake

I respectfully disagree. I would much prefer a link than a forward.

-Original Message-
From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, March 21, 2019 11:29 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] taste of home: brooklyn black cake

I agree, if i wanted a link, i would google it for myself.  mike

-Original Message-
From: Cindy Simpson via Cookinginthedark 
Sent: Thursday, March 21, 2019 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] taste of home: brooklyn black cake

I'm not sure, but isn't there something in the list rules about posting links 
to the lists instead of recipes because of accessibility concerns? I would much 
prefer a recipe to a link.


On Thu, Mar 21, 2019 at 2:06 AM Jude DaShiell via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Taste Of Home is the most popular food magazine in America since all 
> recipes it publishes either in its magazine or books have to go in the 
> food lab first.  If a recipe as originally written fails to come out 
> as advertised or expected the food lab works with the recipe and 
> corrects that recipe before publishing.  The background of Brooklyn 
> Black Cake happened because during World War II., the United States 
> Navy was using Brooklyn Navy Yard and harbor facilities for the war 
> effort after  the Navy made peace with Lucky Luciano and the Mafia.
> Black outs were frequent to protect our ships from Nazi Submarines and 
> workers in Brooklyn decided if we can't work we can at least eat.
> Brooklyn  Black Cake was made to fill that need.  So, here's the url:
>
> https://a.msn.com/r/2/BBUJYxl?m=en-us=InAppShare
>
>
> --
>
> ___
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Re: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING

[Brink-Chaney, Marcie A via Cookinginthedark]

I'm sure it is baking soda and it is used for making the cake rise (leavening). 
 In a lot of recipes, a chemical agent such as vinegar or in this case, sour 
cream is combined with the baking soda to make the cake rise when it bakes.  
I'm not sure if you would want to leave it out.  You do have baking powder in 
the recipe to achieve the same result.  I've seen other recipes that use both 
baking soda and baking powder together.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 06, 2018 12:20 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING

Hi Lisa,
I didn't think of that.  I hadn't had my second cup of coffee when I answered 
that message.
M
arilyn

-Original Message-
From: Lisa Belville via Cookinginthedark 
Sent: Monday, November 5, 2018 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING

Hi.  This is baking soda, not carbonated drinking soda.  I've noticed that 
older recipes call baking soda just soda, maybe because the beverage wasn't 
thought of as soda when the recipe was made originally.



Lisa

On 11/5/2018 8:57 AM, Eileen Scrivani via Cookinginthedark wrote:
> Hi,
>
> Over all this appears like a decent recipe, but can anyone explain why is the 
> soda necessary? I think of soda as a junk ingredient and I don’t get why so 
> many of these recipes call for it. In the case of this Zucchini cake its such 
> a minuscule amount my gut tells me it can be left out.
>
> Even so, I would like to know what purpose it serves in the recipe. I’ve 
> stopped drinking soda and don’t even keep it in the house any longer.
>
> Thanks.
>
> Eileen
>
>
> From: Marilyn Pennington via Cookinginthedark
> Sent: Sunday, November 4, 2018 10:12 PM
> To: mypl...@groups.io
> Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
> Subject: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING
>
>
> ZUCCHINI CHOCOLATE CAKE & FROSTING
>
>
>
>
> 1/2 c. soft butter
> 1/2 c. vegetable oil
> 1 3/4 c. sugar
> 2 eggs
> 1 tsp. vanilla
> 1/2 c. sour cream
> 2 c. chopped zucchini
> 2 1/2 c. flour
> 4 tbsp. cocoa
> 1/2 tsp. cinnamon
> 1/2 tsp. nutmeg
> 1/2 tsp. baking powder
> 1 tsp. soda
>
> Mix butter, vegetable oil and sugar. Add eggs, vanilla, sour cream and
> zucchini. Mix well. Add dry ingredients. Mix. Put in greased 9 x 13
> inch cake pan. Bake at 325 degrees for 45 minutes.
>
> FROSTING:
>
> 1 stick butter
> 6 tbsp. milk
> 2 tbsp. cocoa
>
> Bring to a boil. Remove from heat and add: 1 tsp. vanilla 1 c. chopped
> nuts
> (opt.)
>
>
>
>
>
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Re: [CnD] CP Old Fashion Stuffed Peppers

[Brink-Chaney, Marcie A via Cookinginthedark]

The advantage of using green peppers is that the flavor is more intense and 
flavors everything.  I made my version of stuffed green peppers and used red 
bell peppers and the taste was definitely not the same.

I also am wondering if you could use raw rice and cook the peppers longer to 
get the same results.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 06, 2019 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] CP Old Fashion Stuffed Peppers

Hi.


I'm unsure about cooking the hamburger first or just throwing it in raw with 
the cooked rice.  I can't tell based on the directions.  Also, I'm assuming any 
color pepper in addition to the usual green would work?




On 3/5/2019 7:46 PM, Sugar Lopez via Cookinginthedark wrote:
> CP Old Fashion Stuffed Peppers
>
>
>
> Happy Tuesday, Slow Cookerers!
>
> I hope your week has started off nicely.
>
> It is pouring buckets right now, and according to the weather app on
> my phone (which honestly isn't all that accurate and is kind of
> annoying) it's never ever ever ever ever going to stop.
>
> I see a lot of board games in my future!
>
> Alright -- let's talk dinner.
>
> Stuffed Peppers are a great way to stretch a pound of ground meat and
> have a light healthy meal that looks just as amazing as it tastes.
>
> This is a pretty customizable recipe. I probably use different
> measurements each time I make stuffed peppers --
>
> I honestly don't really measure anymore.
>
> You are essentially making tiny little meatloaves to stuff inside.
>
> YUM.
>
> Old Fashioned Stuffed Peppers
>
> 6 peppers fit into a 6-quart slow cooker
>
> 6 peppers, seeded with tops retained
>
> 1 pound lean ground beef or turkey
>
> 1 cup already-cooked rice
>
> 1 can flavored tomatoes (I used fire roasted, Italian would work. If
> you don't have flavored, add 1/2 teaspoon Italian seasoning)
>
> 1 teaspoon Worcestershire sauce
>
> 2 tablespoons ketchup
>
> 1 teaspoon black pepper
>
> 1/3 cup water
>
>
>
> The Directions.
>
> in a bowl, mix the ground beef and rice with all the stuff (except for
> the water and the peppers)
>
> wash and clean out the peppers. Save the tops.
>
> ** NEW Tip from Sue Marie IN MY SLOW COOKER CONNECTION GROUP:
>
> Poke a hole in the bottom of the peppers with a sharp knife or skewer
> -- this will allow any grease that might accumulate to escape.
>
>
>
> Stuff each pepper with a good amount of the ground beef and rice
> mixture
>
> Nestle the peppers into your crock and put the little pepper tops back on.
>
> Pour in 1/3 cup of water around the bases of the peppers
>
> cook on low for 6-8 hours. I cooked these for exactly 8.
>
>
>
> The Verdict.
>
> The peppers had an amazing roasted flavor, and the meat was cooked
> nicely without a hint of grease--which was a fear I had.
>
> Enjoy!!
>
> Happy Slow Cooking!!
>
> Steph
>
>
>
>
>
> "How lucky I am to have something that makes saying goodbye so hard."
>
> - - Winnie the Pooh
>
>
>
> I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar
>
>
>
>
>
>
>
> "How lucky I am to have something that makes saying goodbye so hard."
>
> - - Winnie the Pooh
>
>
>
> I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar
>
>
>
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Re: [CnD] cooking devices?

[Brink-Chaney, Marcie A via Cookinginthedark]

You can buy an alexa accessible microwave from Amazon (probably UK) which can 
be run using allexa and the allexa product such as an Echo or an Echo Dot.  
This device would be using the internet wireless connection from your house.  
You would speak the command such as Allexa, set the microwave oven to cook for 
two minutes." And it would either set the oven and you would need to push the 
start button or the cooking would begin after the command was given.  As for a 
slow cooker, you can purchase slow cookers from Amazon UK as well.  

The important thing is to make sure that the products you buy are blind user 
friendly.  Attached is an article from RNIB which may help although it seems 
quite outdated.  Also, you can go to afb.org and go to the magazine Access 
World and look up information on appliances.  Now, this online magazine will be 
geared to products found in the U.S.

I hope this helps.
Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: William Inglis via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 12, 2019 10:08 AM
To: cookinginthedark@acbradio.org
Cc: William Inglis
Subject: [CnD] cooking devices?

hi guys, Looking to purchase cooking devices.
Slow Cooker, accessible microwave oven, and any other accessible cooking device 
on the market.
If possible I would like to use Amazon UK.
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Re: [CnD] Fasolakia (green beans in tomato sauce)

[Brink-Chaney, Marcie A via Cookinginthedark]

Hi Anna,

With these wonderful sounding recipes you have sent in the last couple of days, 
do you have a recipe for what is called Red Sauce in the Coney Island 
restaurants in my area of the country which seem to have folks from Albania and 
other parts of the middle east who do the cooking?  Quite often the red sauce  
is served over rice and/or green beans.  I've always wanted a recipe for this 
because it's so good. It's not like spaghetti sauce at all. 

Thanks,
Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Anna Dimovitz via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 12, 2019 6:00 AM
To: cookinginthedark@acbradio.org
Cc: Anna Dimovitz
Subject: [CnD] Fasolakia (green beans in tomato sauce)

Ingredients:

2 pounds fresh green beans
5 cups water
1 1/2 cups crushed tomatoes (canned are fine)
1/2 cup extra virgin olive oil

1/4 cup garlic chopped fine
1/2 cup onion chopped fine
2 tablespoons tomato paste in 1/4 cup warm water
1 teaspoon salt/pepper
3 tablespoons fresh dill
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
Pinch of sugar (optional but recommended)


1.  Wash and trim off ends of green beans.
2.  Heat olive oil and gently cook garlic and onion in heavy bottomed 
saucepan.. 
3.  Add water, tomatoes, tomato paste in warm water and spices. Stir to combine 
and bring up to a simmer. 
4.  Add green beans; stir and bring to low simmer. 
5.  Cover and cook for 50-60 minutes. 
6.  Allow the beans to sit 410-15 minutes after removing pan from heat. 
7.  Serve hot with a piece of crusty bread and enjoy! 

Cooking tips: remember to chop your garlic and onions as fine as possible.  Be 
sure to cook your beans the full hour on stove top; slower and longer cook time 
will make beans more tender. You can always toss a potato or two in the pot 
along with an extra cup of water. 
You can also eat leftovers chilled.


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Re: [CnD] The newwave oven

[Brink-Chaney, Marcie A via Cookinginthedark]

Are you a brand new cook?  Do you have a microwave oven?

It really depends on what you are comfortable with.  If you have someone to 
explain controls/buttons, for the first time, an instant pot would be a good 
idea because it slow cooks, pressure cooks, steams, browns...  A George Foreman 
(or other type of grill where the plates are under and over the food is good 
for making sausages, hamburgers, fish, grilled chicken breasts pork chops.  If 
you have a microwave, you can make scrambled eggs, oatmeal, cooked pudding, 
heat already prepared food such as soup, casseroles, even meats and vegetables. 
 I hope this helps a bit.  Yes, you can use a crockpot but it only does one 
thing and that's slow cook.  Also, my husband who does not really like to use 
the top of the stove that much, uses the oven a lot and also an electric wok 
quite often and he is a George Foreman grill user as many as a couple of times 
a week.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: William Inglis via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 09, 2019 3:51 AM
To: cookinginthedark@acbradio.org
Cc: William Inglis
Subject: Re: [CnD] The newwave oven

HI GUYS, late to this thread, but asking for help.
I because of my wifes health issues, have to think about helping with houshold 
chores, and that will include cooking.
At first I am cconcentrating on basic day to day meals such as cooking 
Sausages, Burgers. types of eggs, bacon etc.
Also soups and puddings.
What is the best friendly devices to purchase for this type of job please?.
Any advic or help would be brilliant.e

On 06/03/2019 16:01, Christy via Cookinginthedark wrote:
> Hi there .. Well I did exam the new wave oven but it is the touch
> button one.
>
>
>
> On 3/6/2019 10:20 AM, John Kolwick via Cookinginthedark wrote:
>>    I would generally say yes it is, however, depending on the
>> model you have.  The one I have was purchased several years ago.  The
>> buttons are on the top and are widely spaced and very tactile.  I
>> have not used it in some time, so I am reluctant to tell you the layout.
>> Sorry I cannot be  of more help.  Have you examined the oven yet?
>>
>>
>>
>> Sent from Mail for Windows 10
>>
>> From: Christy via Cookinginthedark
>> Sent: Tuesday, March 5, 2019 4:18 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Christy
>> Subject: [CnD] The newwave oven
>>
>> Hi. Does anyone know if a blind person can use the newwave oven
>> successibly? Can one label it? Thanks
>>
>> we have a newwave oven... And I was wondering if the newwave oven can
>> be marked
>>
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> .
>

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All The Best
Billy
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[CnD] Mexican Stuffed Peppers

[Brink-Chaney, Marcie A via Cookinginthedark]

The reaction to this recipe has been either very positive or negative.  I 
happen to like it a lot.  This is the way my mom made stuffed peppers when I 
was a kid.

Mexican Stuffed Peppers
4 green bell peppers with the stems cut out and cleaned with as little of the 
tops of the peppers cut away
4 eggs
4 to 8 slices American pimento cheese
28 ounce can whole or diced tomatoes
Oil, bacon grease or lard for frying
Pinch chili powder
Prepare peppers cutting out as little of the pepper's tops as possible.  Break 
up and place one to two slices of the cheese in each pepper.  (The original 
recipe probably used some kind of Mexican cheese).  Separate the egg whites and 
yolks.  Beat the whites till stiff and the yolks until mixed.  Fold the yolks 
into the whites.  Heat oil in a frying pan (non-stick may be best) and fry 
spoonfuls of the eggs until set on both sides.  Because I've had difficulty 
with this part, I've cooked the eggs in one or two batches covering the whole 
bottom of the frying pan and cut the egg in small pieces the size of a serving 
tablespoon. Place the tomatoes in a large pan (size large enough to fit the 
peppers in). If the tomatoes are whole, break up with a spoon.  Season the 
tomatoes with the chili powder.  Place the peppers in the tomatoes.  Be sure 
that the peppers are standing up straight.  Add the eggs to the tomatoes.  
Cover pan. Cook on medium until peppers start to bubble (you'll hear when
 you reach this temperature). Lower temperature and simmer at least half an 
hour or until peppers are tender.  Serve in bowls being careful not to tip the 
peppers when serving. Yield: 4 servings.  If you want to halve the recipe or 
double it, just keep in mind to have enough tomatoes in the recipe.
Hope you try this and like it!

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org


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Re: [CnD] shrinking cake mix

[Brink-Chaney, Marcie A via Cookinginthedark]

In this recipe, are you sure you meant tablespoons of baking powder?  That 
seems like too much! I could believe 1 tablespoon plus 1/4 teaspoons or 3 
teaspoons which equals one tablespoon plus 1/4 teaspoon.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 02, 2019 1:49 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] shrinking cake mix


shrinking cake mix

Packages of cake mix have shrunk in size so older recipes calling for an
18.25 ounce box may not work as well with the new packaging. This easy fix will 
take care of the difference. 

If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3
tablespoons) plus 1/4 teaspoon of baking powder.

*   

 

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Re: [CnD] Any tips for frying eggs?

[Brink-Chaney, Marcie A via Cookinginthedark]

You could use a heat diffuser that is laid on top of the burner and helps keep 
the heat spread out and more controlled.  You can get it from Blind Mice 
Mart,ILA or LS

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Tina Kurys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 15, 2019 11:57 AM
To: cookinginthedark@acbradio.org
Cc: Tina Kurys
Subject: [CnD] Any tips for frying eggs?

Hi, all. I love fried eggs but have given up on them because I can't 
consistently cook them to my preferred doneness, not too firm but with all the 
white being white. I had for years used the steam method, where you add a  bit 
of water and put a lid on the pan so the top cooks from the steam and you don't 
need to flip them. With my gas stove, I can't seem to set the heat precisely 
enough to use time as a way to decide when to take them off the heat. Do any of 
you have any brilliant ideas?
Tina

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Re: [CnD] Any tips for frying eggs?

[Brink-Chaney, Marcie A via Cookinginthedark]

If you want to cook a fried egg in the microwave, you need to pierce the yolk 
with a tooth pick or a pointed object (knife tip, fork) so the yolk does not 
explode, but it is not scrambling the egg and it cooks the yolk completely not 
sunny side up. And you don't have to turn it.  The time would be probably 45 
seconds.  You coat a microwave safe container (I use pyrex or corningware with 
non-stick spray or a little butter, break the egg into the bowl and use the 
toothpick to puncture the yolk, cover the bowl and cook the egg for 30 seconds 
and see if the yolk is done enough and if it needs more time, go by 15 second 
increments until it is the way I want it.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 16, 2019 1:55 AM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] Any tips for frying eggs?

I use a tiny pan enough for the one egg, and at about 3 minutes, I can just 
pick up the small pan and flip or just turn it onto the toast which catches it 
just fine. I don't get my heat going too high, sort of medium, and put pepper 
or salt on the egg while it's cooking. works quite well every time.

Curtis Delzer
HS
W B 6 H E F
Rialto, CA

On 4/15/2019 8:56 AM, Tina Kurys via Cookinginthedark wrote:
> Hi, all. I love fried eggs but have given up on them because I can't 
> consistently cook them to my preferred doneness, not too firm but with all 
> the white being white. I had for years used the steam method, where you add a 
>  bit of water and put a lid on the pan so the top cooks from the steam and 
> you don't need to flip them. With my gas stove, I can't seem to set the heat 
> precisely enough to use time as a way to decide when to take them off the 
> heat. Do any of you have any brilliant ideas?
> Tina
>
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Re: [CnD] barbiecuing?

[Brink-Chaney, Marcie A via Cookinginthedark]

A few things, the rack does not have openings large enough for most pieces of 
meat to slip through.

If you have ever broiled meat in the broiler in the oven, it's the same 
principle.  You have to figure total cooking time is the total amount of time 
divided in half cooking the food on one side and turning it half way through 
the cooking time.  When using a charcoal grill, I was told in ADL classes in 
college in preparation to be a vocational rehabilitation therapist, there is a 
pitcher that you can place the charcoal in and start the fire and after so many 
minutes, you empty the coals into the grill (the webber type) and it helps to 
get them distributed in the proper place.  The internal meat temperatue is the 
same for grilled food as it is for other methods of preparation.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 16, 2019 12:20 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] barbiecuing?


Hello

I got another question, when cooking hamburgers how do you keep them from 
slipping through the grilling rack! LOL, do you use foil paper to keep them on 
there or is there another method to this madness LOL

Teresa Sanchez sent from my iPhone

> On Apr 15, 2019, at 7:30 AM, Gerry Leary via Cookinginthedark 
>  wrote:
>
> Oh my goodness, many of us are totally blind on this list and we barbecue all 
> the time. At least I do myself, now a couple of things that may help, is to 
> start with a grill that isn’t a really hot one. Such as some of the small 
> Weber grills. And then the next thing is get a friend to work with you a 
> little bit but get yourself something like the insulated mitts that you can 
> get on line my smart. Those are oven mitts that fit your hands that are 
> fairly thin so you can somewhat feel what you’re doing. Then you can get used 
> to finding your meat, and finding your spatula. The trick is not to burn 
> yourself, and if you get a good set oven if you get a good set of oven mitts 
> and a lot of patience you want. Everything will seem very difficult at first, 
> but it will get easier quickly. It also might help to start with pieces of 
> meat like small steaks, pork chops, and things that won’t fall apart easily. 
> Also practiced flipping a cooked piece of meat on a cold grill. This way you 
> won’t burn yourself in anyway.
>
> Sent from my iPhone this time
>
> On Apr 15, 2019, at 8:23 AM, May Anderson via Cookinginthedark 
>  wrote:
>
> Good evening everyone.
>
> I was wondering if there was a safe way for a totally blind person to 
> barbecue? I would love to be able to make barbecued hamburgers and hot dogs 
> for starters.
>
> May, Baby J and little Snowman
> www.canadianlynx.ca
> m...@canadianlynx.ca
>
>
>
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Re: [CnD] Working with boiling water?

[Brink-Chaney, Marcie A via Cookinginthedark]

Now, I might think that they suggested stirring the macaroni while it is 
boiling occasionally, to keep the macaroni from sticking to the bottom of the 
pot.  However, it is not necessary to stir the boiling eggs.

-Original Message-
From: Jessica Dail via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, May 30, 2019 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Jessica Dail
Subject: [CnD] Working with boiling water?

Hi,
The other day, I made a maccoroni salad.

The recipe said to boil the eggs, and stir, while the water is boiling.

Does anyone have any tips for working in these conditions as someone who is 
visually impaired?

Thanks,

Jessica
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Re: [CnD] looking for a particular talking meat thermometer

[Brink-Chaney, Marcie A via Cookinginthedark]

Hi Dena,

My husband and I have a talking cooking thermometer with a stainless steel 
probe that I think we got from ILA or Blind Mice Mart and it has a temperature 
range from below zero f. to (I think) 500 f. and you place it in the food to be 
checked.  I am sure it can tell you the temperature when making candy. When it 
was described in the catalog, a suggestion was made that you could check the 
water temperature for bathing to prevent scalds and you could place it in the 
freezer to check if the temperature was cold enough to keep your frozen food 
frozen and safe.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Dena Polston via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, May 29, 2019 8:07 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston
Subject: Re: [CnD] looking for a particular talking meat thermometer

Dena from Muncie Indiana here.

What I wish for is a talking candy thermometer.

-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, May 27, 2019 5:16 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] looking for a particular talking meat thermometer

Hello,

Someone on another list I'm on is looking for a talking meat thermometer that 
possibly has a coil on it with a probe on the end that can be inserted into the 
meat and the temperature gage sits on the outside of the oven. He asks if there 
is any such creature?

Jeanne

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Re: [CnD] Would anyone have good experiences with the Nuwave air fryer

[Brink-Chaney, Marcie A via Cookinginthedark]

I think the real question is, what is the difference between an air fryer, a 
nu-wave oven, and a convection oven?  They pretty much work on the same 
principle of circulating hot air around the food which cooks it faster and 
browns it faster and possibly better.  I have an air fryer, and a 
microwave/convection oven.

  
Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Ron Kolesar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 21, 2019 9:23 PM
To: Cooking In The Dark
Cc: Ron Kolesar
Subject: [CnD] Would anyone have good experiences with the Nuwave air fryer

Hi to all.
Just curious to know if anyone has a blind friendly air fryer?
Since I love the Nuwave pro plus portable oven, I got a lot of great help to 
decide to purchase this unit and use it on a daily bases and love the oven.
I'd like to find a air fryer for making tater tots, onion rings and I do, do 
frozen French fries at 15 minutes at 360 or is it 365 default high temp on the 
pro plus.
I also would love to do some deep fried zucchini and cheese stick and mushrooms 
as well.
Could we do these foods in the pro plus and if so would anyone have some tips 
and or tricks instead of purchasing a deep fryer that has touchable buttons on 
the unit?
Many Thanks.
Ron
In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best 
Whishes, From Ron U.S. Ham Radio Station KR3DOG-PA-WCECTM Pennsylvania West 
County Emergency Com-Tree Manager 

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Re: [CnD] instant pot recipes

[Brink-Chaney, Marcie A via Cookinginthedark]

The first place she may want to go is:
https://instantpot.com/
There, she can find recipes and best of all, accessible manuals for her instant 
pot and other models.  I started there when using my instant pot for the first 
few times.  There are groups you can join on facebook which have all kinds of 
recipes and at least one of them sells accessories which come in handy if you 
want to have a bundt or cake pan, a steamer basket, small cilicone gloves that 
cover just your fingertips so you can pick up the pot to take it out of the 
base... And google or allexa or siri are very helpful to find recipes for most 
appliances.

  
Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Richard Kuzma via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, May 22, 2019 9:32 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma
Subject: [CnD] instant pot recipes

good evening,

I am looking for some instant pot recipes for anothert blind person.

Can anyone help me out and send / post some basic and easy ones to get her 
started please?

Thanks

Rich

 

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Re: [CnD] What is this pen thing

[Brink-Chaney, Marcie A via Cookinginthedark]

I suppose every single lady would like one of those.  But you can get the Pen 
Friend from maxiaids, probably Independent Living Aids, LS and (haven't 
checked) but blind mice mart.  The other equivalent is Foxy reader which is the 
one that is cheaper.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Carol Ashland via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, May 09, 2019 1:05 PM
To: Richard Kuzma via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] What is this pen thing

Where does one get the Men Friend? I think I want one!

Carol Ashland
carol97402@gmail.comOn May 8, 2019 1:16 PM, Richard Kuzma via Cookinginthedark 
 wrote:
>
> It is called a pen friend. 
> Costs about $150.00. 
> It is a device shaped like a large magic marker with a ball at the top that 
> is the microphone. 
> You take a sticker that is about thesize of a dime and place it on something 
> then using the pen record a message, when you tough the pen to it at a later 
> time , the message plays back. 
> That is the basic function of it. 
> If need any other further explanation, just ask. 
> Rich 
>
>
> -Original Message- 
> From: Carol via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, May 08, 2019 2:54 PM 
> To: cookinginthedark@acbradio.org 
> Cc: Carol  
> Subject: [CnD] What is this pen thing 
>
> What is this pen thing that keeps being mentioned? And where does one get it? 
>
> Carol Ashland 
> carol97...@gmail.com 
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Re: [CnD] Laminating And Use Of Pen Friend

[Brink-Chaney, Marcie A via Cookinginthedark]

The first thing is to go to the manufacturer if you are the original owner of 
the equipment and see if they still support repair of the device you have.  
Then, if the company does not support repairs of the device, or it is not 
registered to you since you are not the original owner, then you will need to 
find someone to help you.  I spoke to someone from Integrated Technology Group 
about your question and the person said that you need to speak to the 
accessibility team and describe your problem and depending on what you say, 
they may be able to help you with a Humanware device (which would be the 
empower that you mentioned).  The contact number is Phone: (703) 698-8282.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: leonard j. suchanek via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 10, 2019 9:18 AM
To: cookinginthedark@acbradio.org
Cc: leonard j. suchanek
Subject: Re: [CnD] Laminating And Use Of Pen Friend

Hi! I would like to get names of people who repair equipment like Braille Lite 
20 and 40 and MPower! Can you help me?



> - Original Message -
>From: Carol Ashland via Cookinginthedark
To: Teresa Mullen via Cookinginthedark
Date sent: Thu, 09 May 2019 16:30:47 +
>Subject: Re: [CnD] Laminating And Use Of Pen
Friend

>What is this Pen Friend?

>Your poor brailler! There are people who fix
them.

>Carol Ashland
>carol97402@gmail.comOn May 9, 2019 1:31 AM,
Teresa Mullen via Cookinginthedark
 wrote:

>> Hello Rich

>> Guess what! I was talking to a friend of mine
who is going to let me use her Breller because
the one I have well I accidentally dropped it
and it does not work now. She has a pen friend
and she's going to give it to me for 20 bucks
she says she does not use it and said I can
have it that is awesome!

>> Teresa Sanchez sent from my iPhone

>>> On May 8, 2019, at 11:37 AM, Richard Kuzma
via Cookinginthedark
 wrote:

>>> Yes, you  can.
>>> I do it all the time and it saves on buying
the labels that tend to be expensive.


>>> -Original Message-
>>> From: Brink-Chaney, Marcie A via
Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, May 08, 2019 2:22 PM
>>> To: 'cookinginthedark@acbradio.org'
>> Cc: Brink-Chaney, Marcie A >> Subject: [CnD] Laminating And Use Of Pen
Friend

>>> Someone on the list stated that they
laminated business cards with the pen friend
stickers on the card with the laminated part
covering the sticker.  I understand that you
can still use the pen friend to read the
sticker. But can you record over what you
recorded on the label  after the card has
been laminated?

>>> Thanks,
>>> Marcie Brink-Chaney CVRT CATIS
>>> Visually Impaired Services
>>> University Health Center
>>> Detroit Receiving Hospital
>>> Detroit Medical Center
>>> Address:  4201 St. Antoine
>>> Detroit MI 48201
>>> Phone:  (313)745-4131
>>> Email: 
mbrin...@dmc.org<mailto:mbrin...@dmc.org


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thedark

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This messag

[CnD] Relevance To List RE: Okay about the Pen Friend

[Brink-Chaney, Marcie A via Cookinginthedark]

Actually, it is possible to record anything you want to on the pen friend.  So 
you could record package directions for preparing food or the recipes you find 
on the box.  So this is not an inappropriate topic.  And, if you used a can of 
chicken noodle soup (for example) when you wanted a can of cream of mushroom 
soup because it was not labeled correctly or accessible at all, this would be a 
problem!

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Jeanne Donovan via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, May 13, 2019 6:20 PM
To: cookinginthedark@acbradio.org
Cc: basilleaf2...@gmail.com
Subject: [CnD] Okay about the Pen Friend

I hate to be one of those people, but  unless you are using the Pen Friend to  
some whow  record recipes, which  doesn't seem possible, then can we get back 
to recipes?  Things to use in cooking are always interesting, but  I,
like most folks are busy and   I wind up just deleting non cooking posts.
It's not a problem deleting them, but that's not why I joined the list. I don't 
mean to offend any one, but sometimes it's more efficient to go off list for 
some threads. 

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Re: [CnD] Re-Post For Creamed Eggs Goldenrod

[Brink-Chaney, Marcie A via Cookinginthedark]

I have a recipe for this that I got in seventh grade home ec class and the one 
difference was that we actually put the buttered bread in custard cups and put 
the egg mixture on top of the bread and baked it for (I think) 20 minutes or so 
at 350 degrees.  It kind of browns the sauce and bakes the toast cups so they 
are brown and crispy on the outside.  This served one person using 1 egg.  It 
was one of my favorite recipes from that class other than the cookies we made.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 14, 2019 10:42 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; santas-works...@groups.io
Subject: [CnD] Re-Post For Creamed Eggs Goldenrod

Re-Post For Creamed Eggs Goldenrod

4 eggs, hard-cooked and peeled

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Toast cups

Chop eggs, reserving 1 whole egg yolk for garnish; set aside. Melt butter in 
saucepan; blend in flour, salt and pepper until smooth. Gradually stir in milk 
and bring to a boil, stirring constantly. Stir in chopped eggs and heat 
through, keeping warm over low heat if necessary. Spoon mixture into toast 
cups; top with egg yolk that has been pressed through a sieve.

Makes 2 servings.

Toast Cups

4 slices whole wheat or egg bread

Melted butter or margarine

Trim crusts from 4 slices of bread; brush both sides with melted butter.
Press each slice into a muffin cup. Bake in preheated 450 degree oven for 8 to 
10 minutes.  Enjoy.  Mama's Corner

 

 

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[CnD] Laminating And Use Of Pen Friend

[Brink-Chaney, Marcie A via Cookinginthedark]

Someone on the list stated that they laminated business cards with the pen 
friend stickers on the card with the laminated part covering the sticker.  I 
understand that you can still use the pen friend to read the sticker. But can 
you record over what you recorded on the label  after the card has been 
laminated?

Thanks,
Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org


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protected by law. If you are not the intended recipient, please delete the 
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the message in error. Any disclosure, copying, or distribution of this message, 
or the taking of any action based on it, is strictly prohibited. Any views 
expressed in this message are those of the individual sender, except where the 
sender specifies and with authority, states them to be the views of Tenet 
Healthcare Corporation.
 
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Re: [CnD] looking for a waffle maker/pancake maker

[Brink-Chaney, Marcie A via Cookinginthedark]

Hello, I have a griddle/waffle maker that has reversible plates to make 
pancakes (a griddle) and waffle maker and then my sister and brother bought me 
plates to make pockets.  But I don't know what the manufacturer was and I have 
had it since the 70's or 80's.  You should check all the catalogs/websites 
blind mice mart, maxiaids, Independent living aids, and LS and S and the 
regular site amazon.com to see what is available.  My griddle waffle maker was 
not adapted in any way for visually impaired people to set the temperature and 
there was no timer on the appliance.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 10, 2019 10:30 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] looking for a waffle maker/pancake maker

Evening,

As my subject line says: is there such a thing as a waffle maker/pancake maker? 
That is, is there a thing that one can flip over the plates of a waffle maker 
to make pancakes?

Thanks in advance for ideas.

Jeanne

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Re: [CnD] looking for a waffle maker/pancake maker

[Brink-Chaney, Marcie A via Cookinginthedark]

I don't really care what it is called.  I can use it.  I don't use it very 
often because I am staying away from carbs and have not found a very low carb 
pancake or waffle recipe.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Jude DaShiell [mailto:jdash...@panix.com]
Sent: Friday, July 12, 2019 1:56 AM
To: Brink-Chaney, Marcie A via Cookinginthedark
Cc: Brink-Chaney, Marcie A
Subject: Re: [CnD] looking for a waffle maker/pancake maker

if you have a cell phone and have be my eyes on it you could maybe ask a 
volunteer to look that appliance over for you and tell you the brand and model 
of the device.  One of these if you have a disabled oven might be really good 
for making dutch Babies.

On Thu, 11 Jul 2019, Brink-Chaney, Marcie A via Cookinginthedark wrote:

> Date: Thu, 11 Jul 2019 08:55:20
> From: "Brink-Chaney, Marcie A via Cookinginthedark"
> 
> To: "'cookinginthedark@acbradio.org'" 
> Cc: "Brink-Chaney, Marcie A" 
> Subject: Re: [CnD] looking for a waffle maker/pancake maker
>
> Hello, I have a griddle/waffle maker that has reversible plates to make 
> pancakes (a griddle) and waffle maker and then my sister and brother bought 
> me plates to make pockets.  But I don't know what the manufacturer was and I 
> have had it since the 70's or 80's.  You should check all the 
> catalogs/websites blind mice mart, maxiaids, Independent living aids, and LS 
> and S and the regular site amazon.com to see what is available.  My griddle 
> waffle maker was not adapted in any way for visually impaired people to set 
> the temperature and there was no timer on the appliance.
>
> Marcie Brink-Chaney CVRT CATIS
> Visually Impaired Services
> University Health Center
> Detroit Receiving Hospital
> Detroit Medical Center
> Address:  4201 St. Antoine
> Detroit MI 48201
> Phone:  (313)745-4131
> Email:  mbrin...@dmc.org
> -Original Message-
> From: Jeanne Fike via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, July 10, 2019 10:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike
> Subject: [CnD] looking for a waffle maker/pancake maker
>
> Evening,
>
> As my subject line says: is there such a thing as a waffle maker/pancake 
> maker? That is, is there a thing that one can flip over the plates of a 
> waffle maker to make pancakes?
>
> Thanks in advance for ideas.
>
> Jeanne
>
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> 496Uy4QXFQUbhI=ew2Zozyt2F2jhWwnDpxVCqWy-YhgOfXDwtMZpvrTp-c=
>
> This message (including any attachments) is confidential and intended solely 
> for the use of the individual or entity to whom it is addressed, and is 
> protected by law. If you are not the intended recipient, please delete the 
> message (including any attachments) and notify the originator that you 
> received the message in error. Any disclosure, copying, or distribution of 
> this message, or the taking of any action based on it, is strictly 
> prohibited. Any views expressed in this message are those of the individual 
> sender, except where the sender specifies and with authority, states them to 
> be the views of Tenet Healthcare Corporation.
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>

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Re: [CnD] Advice please!

[Brink-Chaney, Marcie A via Cookinginthedark]

Hi Kerryann ,

fresh theme fresh thyme?
Echelots shallots,?
Rochester sauce worcestershire sauce?
freshly squeezed (what)?

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: Kerryann Ifill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, April 10, 2019 11:15 AM
To: cookinginthedark@acbradio.org
Cc: Kerryann Ifill
Subject: Re: [CnD] Advice please!

In the past, it used to be home made and unique to every house wife.  Now of 
course its boiled and sold. The usual ingredients are fresh theme, marjoram, 
Echelots (chives to you), parsley onions, celery, garlic, sweet pepper, black 
pepper, white pepper, fresh red peppers,. Some people blend it with a bit of 
cooking oil, others use Rochester sauce. Oh I forgot salt.
Usually, you cut slits in your meat - poultry, pro, red meat etc, or you just 
put a bit of it in your sauces, soups and stews. Many people allow their meat 
to marinate in it for a while; usually overnightif its poultry that process 
comes after we marinate our meat in freshly squeezed and salt sometimes garlic 
or vinegar as well.

Ok that’s more than you asked, but I love to share.

Kerry

> On 10 Apr 2019, at 10:18 AM, gail johnson via Cookinginthedark 
>  wrote:
>
> What's the herb paste combination you like?
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Re: [CnD] Advice please!

[Brink-Chaney, Marcie A via Cookinginthedark]

For a shepherd's pie?  I don't think that would be so great.  I'd consider 
thawing the sauce out the way you suggested, but, just add some spices (Italian 
seasonings, oregano, basil, a few crushed in your hand fennel seeds, a bay leaf 
garlic powder or fresh garlic) and simmer it for a half hour to get the 
seasonings incorporated and then serve it over your favorit pasta.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Kerryann Ifill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 09, 2019 10:28 AM
To: Cookinginthedark@acbradio.org
Cc: Kerryann Ifill
Subject: [CnD] Advice please!

Hi list:

A few weeks ago, I did a spaghetti sauce with ground beef in the crock pot, but 
the flavour was underwhelming.  I froze most of it and I’m thinking of thawing 
it to use as the base for a shepherd’s pie.  I wanted to ask though if it would 
be ok to thaw it over a low heat on the stove top. I’ll try to adjust the 
seasonings, but I didn’t want to ruin the whole dish.  Am I going in the right 
direction with this?

Thanks loads.
Kerry
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Re: [CnD] cleaning stove

[Brink-Chaney, Marcie A via Cookinginthedark]

Gary, we got a cleaning product from our manufacturer many years ago and it 
works the best of anything.  It's kind of like soft scrub and I would be very 
careful about "craping anything off the top of the stove.  One time, I melted 
plastic on the stove top and tried to dig it off while the stove was hot and 
gouged a piece out of the stove top with whatever I used and there's no 
repairing that!

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Gary Metzler via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 20, 2019 3:06 PM
To: cookinginthedark@acbradio.org
Cc: Gary Metzler
Subject: Re: [CnD] cleaning stove

Thanks for this info.

-Original Message-
From: Carol Ashland via Cookinginthedark 
Sent: Saturday, July 20, 2019 1:22 PM
To: Reinhard Stebner via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] cleaning stove

The company that made my new stove sent a little bottle of stuff called 
CermaBryte, which does a wonderful job with the stove. I found a larger bottle 
of it at a local store.

Carol Ashland
carol97402@gmail.comOn Jul 20, 2019 3:17 AM, Reinhard Stebner via 
Cookinginthedark  wrote:
>
> This is what I like to do with a glass cooktop.
> First, I like to take a flat long blade from a knife such as a butcher knife 
> and scrape keeping the knife at a slight angle to cut through any burnt items 
> on the cooktop. After you have cleaned up the cooktop with this method, use a 
> damp cloth to pick up any loose material. Next, I like to use soap and water 
> to thoroughly soak the cooktop. And I will leave a wash cloth on any stubborn 
> spots to let those spots soak. I would do this several times until the 
> cooktop is clean. The final step is to use Windex or any other glass cleaner 
> to give the cooktop A nice  shine.
>
> Sent from my iPhone
>
> > On Jul 20, 2019, at 6:10 AM, Gary Metzler via Cookinginthedark 
> >  wrote:
> >
> > Hi All,
> >
> >
> >
> > I just moved into a new apartment that has a glass top stove.  I
> > never had one like this.  What is the proper way to clean one of
> > these stoves?  Thanks for any help.
> >
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> > =
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Re: [CnD] pouring liquids into collandars

[Brink-Chaney, Marcie A via Cookinginthedark]

To summarize, you can have the colander in the sink and know where it is placed 
and pour the contents of the pan into the colander, you can get a pasta pot 
that has a liner with holes in it that you just pick up and the liquid remains 
in the pot, you can get a lock lid pot or saucepan from one of the catalogs 
with equipment to help people who are blind/low vision or a specialty store for 
cooking or amazon, or you can buy water proof gloves to wear so you do not burn 
yourself with hot liquid.  All of them are great ideas.  When pouring a liquid 
from anything pitcher, milk carton, pot, that weighs quite a bit, I put the pot 
near the edge of the sink and place the cup colander... below it in the sink 
and tip the vessel I'm pouring from until it pours into the container in the 
sink.  If it's liquid that you want to keep, you can use a finger for cold or a 
liquid level indicator for hot liquids.  You can also use the weight of the 
liquid or the sound of it pouring if you are pouring into
 a glass or cup, especially a glass.  If you get the cilicone gloves that make 
you think of lobster claws or a long mitten, you can literally put your hands 
in boiling water to pick something up.  I learned the hard way that you can't 
use the short silicone oven mitts because there are seams that water can leak 
through.  You have to make sure it is a solid cilicone glove meant for use with 
liquids.

Hope this helps!

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org
-Original Message-
From: Christy L via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 26, 2019 12:20 AM
To: cookinginthedark@acbradio.org
Cc: Christy L
Subject: Re: [CnD] pouring liquids into collandars


Thanks. I will try that.

On 7/25/2019 11:46 PM, Eileen Scrivani via Cookinginthedark wrote:
> A very good suggestion!
>
> Eileen
>
> From: Wendy via Cookinginthedark
> Sent: Thursday, July 25, 2019 9:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: Re: [CnD] pouring liquids into collandars
>
> Perhaps you want to practice with cold water first to get a feel for it?
> Wendy
>
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Re: [CnD] Jumbo sugar cookies

[Brink-Chaney, Marcie A via Cookinginthedark]

I didn't even know what jimmies are at all.  I'm from Michigan.

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  mbrin...@dmc.org

-Original Message-
From: diane.fann7--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 25, 2019 8:23 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Jumbo sugar cookies

They say sprinkles in the southern U.S.

-Original Message-
From: Helen Whitehead via Cookinginthedark 
Sent: Thursday, July 25, 2019 8:03 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Jumbo sugar cookies

Jimmies must be an American term. I only know of sprinkles, here in Canada, eh?

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 25, 2019 7:08 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

Yeah, I know what you mean.  I had always heard of sprinkles but never jimmies. 
 
Sent: Wednesday, July 24, 2019 2:21 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Jumbo sugar cookies

Jimmies are sprinkles. When I moved to MA from NC, people thought I was from 
outer space because I didn't know what jimmies were. They put them on ice  
cream.

Diane

-Original Message-
From: Deborah Barnes via Cookinginthedark 
Sent: Wednesday, July 24, 2019 1:42 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

What is Jimmies?

Reminds me of some sugar cookies I used to be able to get.  They had chocolate 
on one side and were just sugar cookies on the other half.  I loved them!

Deb B.

-Original Message-
From: ann ann via Cookinginthedark 
Sent: Wednesday, July 24, 2019 12:45 PM
To: cookinginthedark@acbradio.org
Cc: ann ann 
Subject: Re: [CnD] Jumbo sugar cookies

Where do we find the recipe?


Thanks,

~Ann




On 7/24/2019 12:42 PM, Jeanne Donovan via Cookinginthedark wrote:
> Someone  posted a recipe for Jumbo Sugar Cookies and I've made them 3 times.
> They are very good and they travel pretty good. My grandchildren were
> here from Tennessee and we made a batch. We added mini chocolate chips
> and put a lemon glaze on top. Of course we had to sprinkle jimmies
> over them.. It's a keeper!
>
> Jeanne D.
>
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