ing sort of ridged, very salty, very greasy, and
> unfortunately, very tasty.
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Wednesday, December 2, 2020 9:03 AM
> To: 'Cooking in the Dark'
>
I don't know, but, your description makes me think of Bugles.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Wednesday, December 2, 2020 9:42 AM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: [CnD] what are these chips?
I
I grew up in NC. There was a recipe that everybody served at showers,
birthdays, parties in general. I am pretty sure it is crushed pineapple,
cream cheese and mayonnaise. (some of us used miracle whip.) It was usually
made into white bread sandwiches. I might be able to figure it out, but,
does
Sugar and Pamela,
Definitely want to make these. I have a mix called gingerbread spices that I
got from King Arthur. Thinking of using it instead of the cinnamon. Would
welcome an opinion.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via
Sorry, I meant to forward, not reply.
-Original Message-
From: Cookinginthedark On Behalf Of
Wendy via Cookinginthedark
Sent: Saturday, October 3, 2020 10:14 AM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: Re: [CnD] Speculaas from King Arthur
Can regular flour substitute
This is from my blind people cooking list. Can you substitute the flours?
-Original Message-
From: Cookinginthedark On Behalf Of
Wendy via Cookinginthedark
Sent: Saturday, October 3, 2020 10:14 AM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: Re: [CnD] Speculaas from King
Kingarthurflour.com has recipes and molds and rolling springerle pins for
these cookies. You can also buy the spice blend for speculaas cookies.
-Original Message-
From: Cookinginthedark On Behalf Of
Andrew Niven via Cookinginthedark
Sent: Friday, October 2, 2020 2:50 PM
To:
I think BARD has a couple of books for bread machines.
-Original Message-
From: Cookinginthedark On Behalf Of
Ann via Cookinginthedark
Sent: Friday, October 2, 2020 10:36 AM
To: Cookinginthedark@acbradio.org
Cc: Ann
Subject: [CnD] Looking for bread machine recipes and/or advice?
HI
Blaine, I got it.
-Original Message-
From: Cookinginthedark On Behalf Of
Blaine Deutscher via Cookinginthedark
Sent: Friday, September 18, 2020 10:21 AM
To:
Cc: Blaine Deutscher
Subject: [CnD] Testing
Just sending a quick test message as I’m not receiving any messages from the
Good chart. Surely to be useful.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 17, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] Turkey Au Poivre and alcohol sub. chart
Hi
online. That was the reason for my question--face
it, I'm lazy.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, September 7, 2020 10:40 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re
Pamela,
The Fluke recipes are throughout the books. It is easy to scroll forward with
the library player or a Victor Stream and find them.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, September 7, 2020 10:10 AM
To:
Agreed. When you get to the eights, you can stand them up on the flat end and
guide the knife down with the other hand.
-Original Message-
From: Cookinginthedark On Behalf Of
Evelyn via Cookinginthedark
Sent: Saturday, September 5, 2020 4:47 PM
To: cookinginthedark@acbradio.org
Cc:
a knife, so I
went with that tool when I moved out on my own.
HTH,
Dani
On 9/5/20, diane.fann7--- via Cookinginthedark
wrote:
> Don't think that would work. A small knife, serrated is good, works best.
> Sharp knives are always best. You get smoother control and less slippage.
>
> -
Don't think that would work. A small knife, serrated is good, works best.
Sharp knives are always best. You get smoother control and less slippage.
-Original Message-
From: Cookinginthedark On Behalf Of
princessregal--- via Cookinginthedark
Sent: Saturday, September 5, 2020 9:54 AM
To:
It is a dry herb, spice blend.
-Original Message-
From: Cookinginthedark On Behalf Of
Amy E. Baron via Cookinginthedark
Sent: Friday, September 4, 2020 1:35 PM
To: cookinginthedark@acbradio.org
Cc: Amy E. Baron
Subject: Re: [CnD] Shrimp Creole
Hi,
What is Creole seasoning?
Pamela, what a really well done summary.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, September 3, 2020 9:27 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Hope this is not
People also like it in watermelon salad.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Thursday, September 3, 2020 7:03 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Pie crust
Arugula is kind of like a lettuce and it
I've seen that word on this list before. I think it is the pastry. Don't
remember who posted it.
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 6:00 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
I consider a recipe to be a blueprint. I try to stick close to it the first
time, but,, after that, all bets are off. The fun is making them our own.
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 4:58 PM
To:
I can't stand avocado, cucumbers or tofu. I alone am responsible for what I
cook and eat.
-Original Message-
From: Cookinginthedark On Behalf Of
Kathy Brandt via Cookinginthedark
Sent: Thursday, September 3, 2020 4:55 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject:
A friend recommended date sugar. I put it in hot tea and found out it doze
better dissolved in a little hot liquid first. I was happy with the sweetness
level and taste. Ok, all that is to say it comes in a liquid form, which I plan
to get when I can.
-Original Message-
From:
I've had pulled pork done in the crockpot with dr. pepper, and it was good
and not sweet.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:34 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD]
How dry is carrot pulp after the juice is out? I think I would try it rather
than throw it out.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Monday, August 24, 2020 6:36 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject:
ove them. I guess it comes down to taste.
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of diane.fann7--- via Cookinginthedark
> Sent: Monday, August 24, 2020 11:05 AM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [C
were using.
On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark
wrote:
I usually use DH carrot cake mix. I like this recipe and will try it. The two
cups walnuts is correct, and I would put at least that many. I will probably
add dried, unsweetened coconut flakes. I will use
I usually use DH carrot cake mix. I like this recipe and will try it. The two
cups walnuts is correct, and I would put at least that many. I will probably
add dried, unsweetened coconut flakes. I will use the cardamom.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Jody
350 for 50 minutes, or until it tests done.
-Original Message-
From: Cookinginthedark On Behalf Of
Jody M via Cookinginthedark
Sent: Sunday, August 23, 2020 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Jody M <1973j...@gmail.com>
Subject: Re: [CnD] carrot cake
good morning, maybe I
Pamela,
When I first started making cake mixes, I am sure I used different brands. I
think I just ended up liking DH flavors and finished textures more than
anybody else's mixes. In NC, you could get a banana cake mix. Not here in
MA. .
Diane
-Original Message-
From: Cookinginthedark
Your hand mixer is fine. You could actually just beat or stir this with a
spoon.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Saturday, August 22, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] DH
Yes, Suzanne, be safe and call the plumber.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 11:56 AM
To: Suzanne Erb via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Broken Glass in Garbage Disposal
Ron, I really liked your email to Tim and Brie, and their responses to you. I
will be checking out links. Thank you for passing all of that along.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of Ron
Kolesar via Cookinginthedark
Sent: Tuesday, August 18, 2020 8:03 PM
To:
All the years I carried a $6000 notetaker around with me, I also carried a
postcard slate, stilus and index cards. Nothing like being sure you can get
the job done. (smile)
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 17, 2020
Of
diane.fann7--- via Cookinginthedark
Sent: Monday, August 17, 2020 8:25 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Labeling problem
So, I scan products with the barcode reader and keep a file in the
BrailleNote Apex of cooking directions for frozen foods. Now
So, I scan products with the barcode reader and keep a file in the
BrailleNote Apex of cooking directions for frozen foods. Now, the Apex
dumped all it's software and is in the mail to be repaired, that is, if I
can afford the repair bill when I get the estimate. Boy! There is nothing
like a
I use my Quest every day for something. Not only does it identify the product,
but, it gives ingredients, cooking directions, other instructions such as
medicine dosages, label warnings, nutritional information and probably stuff I
am not even remembering right now. I would not want to be
, and who knows when I'll
get that kind of energy again?
More Later,
Dani
P.S. Amazon sells the elastic in a big roll. I'm good to go for at least a
year.
On 8/16/20, diane.fann7--- via Cookinginthedark
wrote:
> The elastics that comes with the plastic labels is better than rubber
>
--- via Cookinginthedark
wrote:
> Blind Mice Mart has labels. They are plastic strips with a whole in
> each end. They have elastics to attach. Seed packets sound small, but,
> it might work.
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of
> meward1954
Blind Mice Mart has labels. They are plastic strips with a whole in each
end. They have elastics to attach. Seed packets sound small, but, it might
work.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via Cookinginthedark
Sent: Sunday, August 16, 2020 9:44 PM
To:
And, if something isn't clear in the directions, , you can explain.
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] SLOW COOKER CORN ON
How much liquid per egg?
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Thursday, August 13, 2020 12:02 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] Milk Or Water
As a child mom alwayss said milk makes the eggs
I remember milk being put in eggs years ago. When I started microwaveing eggs,
I thought milk made them smell and taste weird. I am going to try adding water.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Thursday, August 13, 2020
I haven't seen mustard greens for a seriously long time. Some greens I like.
Some I don't. If I can find mustard greens, I will try them.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Monday, August 10, 2020 7:54 PM
To:
with holes in it that you
swirl around in a bowl to force the ingredients to mix up. It sounds strange
but works if you have the right container to use it in.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 10, 20
If there is ever a reason to eat tofu, here it is, chocolate pie.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Monday, August 10, 2020 4:34 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject: Re: [CnD] Help! Tofu!
I agree about the thin surface working best. I use to use a fork to beat the
egg. I have mini balloon whisks that are 8 to 9 inches long, and find they
work even better than a fork. I use a dish wider and more shallow than a
glass.
-Original Message-
From: Cookinginthedark On Behalf Of
Really great article. Useful, practical stuff.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, August 10, 2020 10:55 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] 5 Ground Mustard
Hi, Kevin,
If you are going to learn to cook, and you certainly can, you are going to
make lots of messes right along with all the rest of us.
You need a sharp, quick tap on the edge of a bowl or cup. Only way to know
exactly how much of a tap is by cracking some eggs. A lot of cooking is
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:
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
On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Saturday, August 8, 2020 7:29 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] My English Muffin Pizzas
We've got crispy crust. Italian pizza. Mexican pizza. English muffin pizza.
We're just missing Indian
to Jupiter
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Saturday, August 08, 2020 7:29 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] My English Muffin Pizzas
We've
We've got crispy crust. Italian pizza. Mexican pizza. English muffin pizza.
We're just missing Indian pizza. Looking forward to all the possibilities.
-Original Message-
From: Cookinginthedark On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Saturday, August 8, 2020 4:59 PM
To:
Those are the only frozen pizza I like. We don't get the meat lover's any
more. I settle for cheese and cover it with broccoli.
-Original Message-
From: Cookinginthedark On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Friday, August 7, 2020 9:37 PM
To: Cooking In The Dark
Cc: Ron
She ran out of room. Of course, I would have swapped out the olives to make
room for mushrooms. (smile)
-Original Message-
From: Cookinginthedark On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Friday, August 7, 2020 9:31 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject:
, but it is quite
acceptable.
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 6:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost
I certainly haven't found any frozen pizza
On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost
I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does
I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy?
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To:
I will definitely be reading and saving this. Thanks.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Wednesday, August 5, 2020 6:21 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] regarding
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 04, 2020 4:55 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods
I can feel the spokes in the oven rack and find corners
a *lot* of styles.
Sent from my HAL 9000 in transit to Jupiter
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 04, 2020 4:55 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa
Of all the frozen breakfast baked goods, the French toast sticks are the
best, easiest and quickest. I like the Murray's brand best.
-Original Message-
From: Cookinginthedark On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:56 PM
To:
.
Workplace Mentoring. Technology Accessibility.
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Tuesday, August 4, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods
I
I have those. I also have the five fingered ones that Dale has. I like them
all. The five fingered ones are a lot more secure when draining a pot.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:53 AM
To:
I did not know that. Thanks.
-Original Message-
From: Cookinginthedark On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Tuesday, August 4, 2020 12:50 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Preferred cooking methods
I won't use canola for
Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop.
-Original Message-
From: Cookinginthedark On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To:
that is there. (smile)
On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
> Hi,
>
> No interest in polenta, otherwise known in the South as cornmeal mush.
> (smile) I am really interested in the pasta. Happy to know gemelli is
> included. I'll be looking for them. Th
The last time I tried to go to directionsforme.com, it seemed to have gone
away. Don't know what I did, or if they were in some kind of transition. Thank
you so much for mentioning the site. It seems to be alive and well. Yay!
Diane
-Original Message-
From: Cookinginthedark On Behalf
mac, and/r gemmelly. Gimelly is like a twisty pasta. You only
microwave them for one minute. Hope this helps.
Sorry for the misinformation.
On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:
> Linda,
>
> I have had microwave rice in a pouch. I heard about pasta, but, di
Linda,
I have had microwave rice in a pouch. I heard about pasta, but, didn't know
where to look for it. Is all that other stuff you mentioned in pouches like the
rice? Thanks.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Saturday,
I grew up with women who made wonderful biscuits from scratch. Why they ever
made those canned things, I don't know, but they did. Then, you peeled off the
lavle and banged the tube on the edge of the counter and it popped open. In
more recent years, I must have bought a can for some recipe. I
a talking induction hob from Cobolt systems, I don't know if
those ones are available in the US. Hope that helps.
On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:
> Hi, Samuel,
>
> What distinguishes pikelets from regular pancakes? What is an
> induction
hob skille
andard pancakes.
>>
>> An induction hob is a hob the transmits heat directly onto the base
>> of a
> pan, which makes it less likely that you'll burn yourself. Thus, if I
> had an induction hob skillet, I could use it to do light frying much
> more safely. I use a tal
that you'll burn yourself. Thus, if I had an
induction hob skillet, I could use it to do light frying much more safely. I
use a talking induction hob from Cobolt systems, I don't know if those ones are
available in the US. Hope that helps.
On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark
Hi, Samuel,
What distinguishes pikelets from regular pancakes? What is an induction hob
skillet?
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 6:05 AM
To: cookinginthedark@acbradio.org
Cc: Samuel
Hi, All,
I don't have any kind of kitchen thermometer and want to get one. I don't
know how many are available, but, would like to know which one people have
and like.
Thanks.
Diane
--
This email has been checked for viruses by AVG.
https://www.avg.com
Syringes are great. I also like the small jar like baby food idea.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Michael Baldwin via Cookinginthedark
Sent: Monday, July 13, 2020 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin
Subject: Re: [CnD] Help with
I did the same thing with a paper towel. As soon as I put the pan in the
oven, the paper towel caught on fire. I had enough vision to see this little
wall of flame in the bottom of my oven. At that time, there was a land line
in my kitchen. I instinctively grabbed the phone. Within seconds, the
Man! That would certainly perk up an egg sandwich. (smile)
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, July 7, 2020 8:43 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cooking bacon
Pamela, Do you use full power for bacon? My microwave is 1200 watts. Often, I
find it does better on, say, 60%. The precooked bacon does ok at full power,
because it is such a short time.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
--- via Cookinginthedark
Sent: Sunday, May 17, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] microwave exciting discovery
Hi, Pamela,
Does your new Panasonic have convection? If so, do you use that function? I
hope I don't need a microwave any time soon
Hi, Pamela,
Does your new Panasonic have convection? If so, do you use that function? I
hope I don't need a microwave any time soon, but, good to be forewarned.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, May 16, 2020
I have a Quisineart panini press, and it did come with a recipe booklet.
Pretty much, you can use any bread you like and any filling. I try to keep
the filling inside the edges of the bread, so it can sort of seal. BARD has
two panini books.
-Original Message-
From: Cookinginthedark On
This is looking really good.
-Original Message-
From: Cookinginthedark On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Friday, May 1, 2020 12:19 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] Homemade Mexican-style Chorizo
OMG I am so looking forward
Chorizo is a really good spicy sausage. Ground chili apple vinegar sounds like
something I need to get. Is it easy to find?
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Simon Wong via Cookinginthedark
Sent: Friday, May 1, 2020 10:50 AM
To:
I would not like to be without a Foreman grill. As a blind person, I like
that you don't have to turn stuff over. However, I, too, would like to hear
about the indoor electric grill.
-Original Message-
From: Cookinginthedark On Behalf Of
John Kolwick via Cookinginthedark
Sent:
Sugar, I have never cooked dried beans in the crock pot. Would black beans work
as well?
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Sunday, April 19, 2020 12:28 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re:
That is all good advice from Pamela. I am perfectly capable of popping corn
on the stove, but, it would be my last choice.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, April 16, 2020 3:20 PM
To:
Awesome story! You're right. That could only have happened to a blind
person. Thanks for passing it along.
Diane
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, April 16, 2020 2:50 PM
To: cookinginthedark@acbradio.org
Cc:
You can pop kernels in the microwave in a brown paper lunch bag. Been a long
time since I have done that, but, you need a bag that is all paper and
microwave safe. I would just pop it until the popping starts to slow down.
-Original Message-
From: Cookinginthedark On Behalf Of
Larry
In all this milk discussion, I remembered using powdered buttermilk in the
past. I agree with Penny. It works well and keeps for an extended time.
-Original Message-
From: Cookinginthedark On Behalf Of
Penny Reeder via Cookinginthedark
Sent: Monday, April 13, 2020 12:40 PM
To:
This sounds like wonderful bread. Now, if I could just find where to buy it
already made. (smile)
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Sunday, April 12, 2020 10:08 PM
To: CND List
Cc: Sugar Lopez
Subject: [CnD] SWEDISH COFFEE
plant-journey
-Sugar
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Saturday, April 11, 2020 6:38 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar
What is sour milk? N
What is sour milk? Not buttermilk, right?
-Original Message-
From: Cookinginthedark On Behalf Of
Sugar Lopez via Cookinginthedark
Sent: Saturday, April 11, 2020 9:34 PM
To: CND List
Cc: Sugar Lopez
Subject: [CnD] Grandma's Homemade Banana Bread by Sugar
Hi,
I have this in the oven
I've had brownies made with almond flour. They were very moist. However, the
texture was very light.
-Original Message-
From: Cookinginthedark On Behalf Of
lorischarff--- via Cookinginthedark
Sent: Saturday, April 11, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc:
ike the egg on its long side with a knife. A swift, short stroke.
> It will make enough of a crack for me to be able to pull the halves of
> the shell apart, over a bowl, and the egg will run into the bowl.
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of
Hold the egg firmly In one hand. Give a quick, sharp tap on the edge of
whatever bowl you are going to put it in. Then, you can take it in both
hands and pull the shell apart. I usually get two shell halves and no shell
bits In my egg. This too is like spreading stuff. The more you do it, the
Ron,
In most flatware sets, there is a thing called a spreader. It looks
basically like the table knife, but, is slightly angled where the blade
meets the handle. You can also buy them separately. It allows the blade to
lie flat, while the hand is slightly angled, giving a bit more control. Hope
I usually copy recipes in Braille and note where they came from. I kept
seeing ba and couldnt remember what that meant. I realized it is Bon
Appetit Magazine.
Horseradish Cream:
Makes about 2 and ¼ cups.
1 and ½ cups sour cream.
½ cup prepared horseradish, about 1 5 oz. jar,
I have a recipe for pita crisps made with oil and herbs. I've bought the
pitas several times, but, never got around to the recipe. Now, that I have
gotten around to it, I can't find the recipe anywhere. (sigh) Starting to
think I saw it in a book and never actually wrote it down. Anybody have one?
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