No matter what you use, you need just one stroke, firm enough to crack the
shell but not too harsh to smash it.
-Original Message-
From: Cookinginthedark On Behalf Of
Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 11:16 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor
I crack it in the center of a short side, with one stroke of a knife. That
creates enough of a crack in the shell that I can carefully pull the two
parts of the shell apart with my hands, while the egg falls into the bowl.
-Original Message-
From: Cookinginthedark On Behalf Of
Richard
Not that hard, try it verty lightly first and if don't crack, go a bit
harder.
You will get a feel for it after a few.
Don't worry, I get shells in mine every so often as well as everyone else.
Happy cracking
-Original Message-
From: Cookinginthedark
Hi.
Thanks for the wonderful instructions. I was squeezing the egg when I pulled it
apart, so that explains what happened.
I do have a question. Just how hard do I hit the egg against something? I'm
afraid I'll be too hard, and causing a mess. I think I'm a little timid, though.
Kevin
Using a mug is a good idea. That way, you have an edge that is sharp enough
to break the shell which is right next to the place you want the egg to go.
Hold the egg in your palm with the top of your hand facing up and your thumb
on the bottom of the egg facing but not touching your index and/or
I am getting garden tomatoes faster than I can eat them. What is the easiest
way to freeze them? Thanks.
Wendy
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On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote:
Hi.
I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a mess.
My girlfriend showed me how to crack the shell with a Hello:
This takes
What I usually do is crack it on the side of a coffee mug lightly and then
pull the two halves apart.
Usually works out well for me.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kevin Minor via Cookinginthedark
Sent: Sunday,
Hi.
I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a mess.
My girlfriend showed me how to crack the shell with a knife, and I think I have
that working. However, the problem occurs when I try to
I think that's true, but it will keep longer cooked than it would if it was
not cooked.
I'll eat if you don't want it, smile.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Sunday, August 9, 2020 8:39 PM
To:
I could be really wrong here, but I'm thinking no longer than three days.
Karen
At 04:58 PM 8/9/2020, you wrote:
Someone gave me salmon he caught in Lake Michigan. He froze it. Then grilled
it for me Thursday. How long will this fish keep in the fridge? Thanks.
Wendy
Just a couple of days. Fish doesn't last as long as something like beef.
But if it is bad, you will definitely smell it.
-Original Message-
From: Cookinginthedark On Behalf Of
Wendy via Cookinginthedark
Sent: Sunday, August 9, 2020 6:56 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
I would have bought from Schwan's or anybody else back then if I had been able
to read the catalog in Braille.
-Original Message-
From: Cookinginthedark On Behalf Of
Carol Ashland via Cookinginthedark
Sent: Sunday, August 9, 2020 6:07 PM
To: Immigrant via Cookinginthedark
Cc: Carol
Ranch dressing mix can be combined with some olive oil and used to coat
potatoes to roast in the oven or air fry. In fact, I think that is one of
the best uses for ranch dressing.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Sunday,
I understand that too. I think that cooking for the whole week is a good idea
anyway. Commutes on public transportation can get real old.
-Original Message-
From: Cookinginthedark On Behalf Of
Tiffany H. Jessen via Cookinginthedark
Sent: Sunday, August 9, 2020 5:17 PM
To:
I know that you can buy the powdered ranch dressing in bulk. I don't
remember whether nuts.com has it. I didn't find it there, but I didn't look
absolutely everywhere either, and they tell you how to mix it right on the
web page. Penzeys has it here.
Schwan's probably didn't really have too many preservatives, but I wasn't
looking for that much prepackaged and prepared food at the time. They had some
things that were not prepared, of course, but the prices still seemed high to
me. But I did know a lot of blind people who swore by them. I
Most definitely! We've all been there at the starting point. Just start
slowly, and think about how you are going to do each step. Each success
will build your confidence to do even more. Good luck.
On 8/9/2020 2:59 PM, meward1954--- via Cookinginthedark wrote:
Tiffany:
I remember how scared
Someone gave me salmon he caught in Lake Michigan. He froze it. Then grilled
it for me Thursday. How long will this fish keep in the fridge? Thanks.
Wendy
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But they delivered!
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 9, 2020 2:24 PM, meward1954--- via
Cookinginthedark wrote:
>
> I looked at Schwan's once. I thought that their food was quite expensive.
> I also was trying to eat a little healthier, and I thought
Schwann's used to have big boxes, but then they reduced the size of their
boxes. They had Braille catalogs back then!
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 9, 2020 2:33 PM, Immigrant via
Cookinginthedark wrote:
>
> As far as I know, Schwans delivers here via
Japanese even make desserts from tofu pudding varieties with flavored
syrup and fruit mixed in if memory serves.
On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote:
> Date: Mon, 27 Jul 2020 19:15:50
> From: Linda S. via Cookinginthedark
> To: cookinginthedark@acbradio.org
> Cc: Linda S.
I am a tubber, so not at all in risk of starving, but dislike and try to avoid
much time in the kitchen if possible. I have survival skills, have lived outon
my own maybe 15 years or so, not afraid of knives or heat, but simply lazy. I'm
too cheep to order out much, and conscientious about the
Tiffany:
I remember how scared I was to even boil water when I first started. Yes, I
had ben to blind kid classes, but I had not done much on my own. But then, I
moved out, and at 23, I had to either cook or go hungry. I'm a total pig and
always have ben. That was one time in life that it
1 pound elbow macaroni or small shells
3 cups water
Salt and pepper
2 tsp dry mustard
1/8 tsp cayenne pepper
2 12 ounce cans evaporated milk
4 ounces sharp cheddar cheese, shredded, 1 cup
4 ounces Monterey Jack cheese, shredded, 1 cup
Combine macaroni, water, 1 and a half tsp salt,
As far as I know, Schwans delivers here via UPS, which would make it even
more expensive. I never tried them for this reason, plus many of their
products are probably meant for more than one person.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via Cookinginthedark
The rice cooker will click off when the water is gone. It isn't smart
enough to know that the rice is actually done though. I think that brown
rice needs 2 and a half cups water per cup of rice. I haven't made brown
rice in a long time.
Does anybody know how much water you need for wild
Maybe I should just try to use that trivet. It looks hard to get hold of when
hot and it also looks like things could fall out. If you are a klutz like me,
that is. But maybe I should just try it.
-Original Message-
From: Cookinginthedark On Behalf Of
Penny Reeder via
I looked at Schwan's once. I thought that their food was quite expensive.
I also was trying to eat a little healthier, and I thought that they had
more prepared foods than I wanted at the time. I go on and off the health
food wagon, and I think that at the time, I was hanging off the side of it.
It will be fine to use your sturdier trivet, but, honestly, in more than 3
years of use, i have found the lightweight trivet that came with my IP
perfectly adequate for every task i’ve given it.
Sent from my iPhone
> On Aug 9, 2020, at 4:39 PM, meward1954--- via Cookinginthedark
> wrote:
>
OMG, another nuts.com fan!
-Original Message-
From: Cookinginthedark On Behalf Of
lorischarff--- via Cookinginthedark
Sent: Sunday, August 9, 2020 1:50 PM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: Re: [CnD] Grocery shopping online
schwann's is ok, but,
I have a question about the Instant Pot that I am also asking on the All
Text Kitchen Electrics page, so sorry about duplication.
Mine came with an awful, flimsy little thing that I did not feel safe using
as a steamer basket. It isn't really a trivet, it has a flimsy base and a
couple of
That loud bang would scare veterans who have seen combat too, so no
you're not a hot mess either.
On Fri, 31 Jul 2020, meward1954--- via Cookinginthedark wrote:
> Date: Fri, 31 Jul 2020 21:54:15
> From: meward1954--- via Cookinginthedark
> To: cookinginthedark@acbradio.org
> Cc:
Sometimes it helps to tap the sides of the can in addition to the bottom
when emptying cans into bowls. On Fri, 31 Jul 2020, Lora Leggett via
Cookinginthedark wrote:
> Date: Fri, 31 Jul 2020 16:45:22
> From: Lora Leggett via Cookinginthedark
> To: "cookinginthedark@acbradio.org"
> Cc: Lora
Use a hand crank can opener on the can. If you normally crank with your
right hand and turn the crank or lever forward, try turning that lever
backward. Out of desperation I figured that one out and I've been told
by others I've shared this tip with that it works like a charm.
On Thu, 30 Jul
What's Family And Friends?
Karen
At 12:08 PM 8/9/2020, you wrote:
At Family And Friends we are forbidden to use any plastic in microwave
ovens since plastic puts parts of itself into the food it cooks.
On Mon, 3 Aug 2020, Deborah Armstrong via Cookinginthedark wrote:
> Date: Mon, 3 Aug 2020
When you get brown rice from a Chinese Restaurant, it takes twice the
time to cook as white rice.
On Fri, 31 Jul 2020, Larry Gassman via Cookinginthedark wrote:
> Date: Fri, 31 Jul 2020 12:03:46
> From: Larry Gassman via Cookinginthedark
> To: cookinginthedark@acbradio.org
> Cc:
I openly known nothing about the kitchen and don’t wish to learn more, but when
friends come over they are welcome to cook. My one friend often makes a
fabulous mac & cheese using shells instead of elbows, at least three if not
four different types of cheese, ground chicken and bacon. Sometimes
FARMER'S CASSEROLE: BOLOGNA, HAM, CHICKEN OR GROUND BEEF
Farmer's Casserole:
3 cups frozen hash browns or French fries
3/4 cup to 8 oz shredded cheese or even cubed Velveeta would work too!)
1 cup cubed bologna, leftover cubed chicken, ham or 1 pound cooked drained
ground meat
1-2 (15 oz)
I LIKE Schwann's. I certainly didn't think they had too many preservatives!
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 9, 2020 10:11 AM, Jude DaShiell via
Cookinginthedark wrote:
>
> How is schwann's?
> I've heard about nuts.com which sells lots more than nuts
I lived on Long Island until September 27, 2019. The last Long Island meal I
ate was Grandma pizza and garlic knots. Grandma pizza is sliced thin tomatos
not a sauce with fresh mozzarella and basil on top of the tomatoes.
I sooo miss New York pizza. But, when we see a commercial on tv for Pizza
At Family And Friends we are forbidden to use any plastic in microwave
ovens since plastic puts parts of itself into the food it cooks.
On Mon, 3 Aug 2020, Deborah Armstrong via Cookinginthedark wrote:
> Date: Mon, 3 Aug 2020 11:09:15
> From: Deborah Armstrong via Cookinginthedark
> To:
Around here, the NY/NJ/CT metropolitan area, gourmet pizza is a very common
thing. I don't know anyone who prefers the standard Dominos/Pizza Hut like
chains, which is good, since we don’t' seem to have any chain other than Blaze.
Within one block of work there are four different pizza places
If possible listen to that Poison Squad program. If you think chemical
additives today are too frequent in foods, they're probably 10% of what
they were during and after the industrial revolution.
On Sun, 9 Aug 2020, lorischarff--- via Cookinginthedark wrote:
> Date: Sun, 9 Aug 2020 14:49:36
>
schwann's is ok, but, their food in my view has lots of preservative
flavors in them.
I do love www.nuts.com for nuts, flours and some of their snack stuff.
Lori
chemical addatives
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Sunday,
I've never seen that type of pizza here on any pizza restaurant menu.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Tiffany Jessen via Cookinginthedark
Sent: Sunday, August 9, 2020 1:05 PM
To: cookinginthedark@acbradio.org
Cc:
Yep, you've got that right. When we were young, well, some of us,
ahem, people didn't get nearly as ill on some of the food that was
out then. You just didn't hear of much of that. Nowadays, though,
it's everywhere!
Karen
At 10:53 AM 8/9/2020, you wrote:
PBS had a program called the poison
I need the e-mail to unsubscribe thanks.
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PBS had a program called the poison squad on which is a proper survey of
Food History of America since the 1840's Industrial Revolution. Put quite
simply, corporations have much for which to answer and that includes
corporations that make the food we eat.
--
There are recipes for it, but I don't have them. If you like, I can
try to find something, or you can, if you like. Just look under ranch
dressing in a search.
Karen
At 09:58 AM 8/9/2020, you wrote:
Simon and I live in Canada, and we don't have that dry Ranch salad dressing
here. Or is it
This looks like a follow up to am email I missed. Anyway, myself and several
friends use to order from Schwans until they stopped delivery in our area.
We liked it. I keep a running list for nuts.com and will probably order in
the next couple of days.
-Original Message-
From:
How is schwann's?
I've heard about nuts.com which sells lots more than nuts but haven't
tried them yet. The gluten-free crowd will like nuts.com.
nutkettle.com has been good for nuts and coffee in the past.
--
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Hi, we make a bacon chicken barbecue ranch pizza it is absolutely yummy.
It’s one of my favorite pizzas because I am really not a pizza person, all the
pizzas I like mostly everyone in my family can’t stand.
Take care.
Peggy Sent from my i phone☺️
> On Aug 9, 2020, at 1:05 PM, Tiffany Jessen
Chicken bacon ranch is my absolute favorite pizza. It uses the bottle, which is
good, because I don’t like red sauce on anything much. I don’t like any of
those types of ziti, ravioli, lasagna dishes because of it. Pizza is one of my
few exceptions for red sauce, but it’s much better with
Simon and I live in Canada, and we don't have that dry Ranch salad dressing
here. Or is it bottled Ranch, they use for these pizzas?
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That's correct, the cook at Family and Friends put together an
improvised steamer with a pot a foil-wrapped rack that fit in the bottom
of the pot and water just under the rack then he put the eggs on top of
the rack and put the lid on the pot and started the water boiling.
On Sun, 9 Aug 2020,
If you have an Instant Pot, your hard-cooked eggs will come out perfectly
evwery time. Use large eggs. Place up to 12 eggs on the trivet on the bottom of
the pot. Add 1 cup of cold water. Close pot and set to Manual for a cooking
time of 4 minutes at high pressure. After cooking, allow pot to
Put the eggs in the steamer store bought or improvised with water in
bottom of steamer. Bring water to rolling boil. Steam eggs for 4
minutes. Remove eggs to ice water to cool. When cool enough to handle
peel.
On Sun, 9 Aug 2020, Cheryl via Cookinginthedark wrote:
> Date: Sun, 9 Aug 2020
Yah, it is, but really, all it is is some seasonings and a buttermilk
that you don't really taste. What you notice is the chicken and the bacon.
Karen
At 08:58 PM 8/8/2020, you wrote:
What's ranch? isn't that a salad dressing? I don't like salad dressing.
-Original Message- From:
I would like to see that post, too.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Cheryl via Cookinginthedark
Sent: Sunday, August 9, 2020 6:56 AM
To: cookinginthedark@acbradio.org
Cc: Cheryl <1961...@gmail.com>
Subject: Re: [CnD] Looking for some simple cooking tips and
I think they are talking about cooking eggs in the steamer or rice cooker
instead of completely immersed in water on the stovetop. We used to do that
until the steamer died. It actually took longer to cook them, but the eggs
were more likely to peel cleanly. It took longer because our gas stove
Oven FRENCH TOAST
Ingredients:
4 eggs
1/2 cup milk
2 Tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
6 slices day-old thickly sliced bread *Known as Texas toast*
Well greased 9 x 13 glass baking dish
Preheat oven to 375 degrees
whisk eggs with milk, sugar, vanilla and
Oven Baked French Toast Recipe
This French toast recipe is just as Delicious as any fried recipe! You'll
just have to try it and find out!
Time needed: 10-12 min
preparation + 10-15 min cooking
Serving Size / Yield 2-3 servings
Ingredients
list of 6 items
1/4 C. butter,
Oven Baked French Toast Recipe
This French toast recipe is just as Delicious as any fried recipe! You'll
just have to try it and find out!
Time needed: 10-12 min
preparation + 10-15 min cooking
Serving Size / Yield 2-3 servings
Ingredients
list of 6 items
1/4 C. butter,
Oven FRENCH TOAST
Ingredients:
4 eggs
1/2 cup milk
2 Tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
6 slices day-old thickly sliced bread *Known as Texas toast*
Well greased 9 x 13 glass baking dish
Preheat oven to 375 degrees
whisk eggs with milk, sugar, vanilla and
This tip sounded helpful.
I must have missed the post about steaming the eggs. Can someone briefly
describe the process?
Thanks.
Cheryl
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Saturday, August 8, 2020 10:29 PM
To: Ron Kolesar via
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