Hello List:
The more specific a term, the less chance of either underdoing, or overdoing
a dish/cookie/casserole recipe. If you get my drift.
Respectfully,
John and Carol McConnell
-Original Message-
From: brenda mueller [mailto:bren...@smart2.net]
Sent: Sunday, May 24, 2015 3:44 PM
To:
What cooking time and temperature would you recommend if doing in oven or
stove top? Thanks.
-Original Message-
From: Penny Reeder via Cookinginthedark
Sent: Sunday, May 24, 2015 12:44 PM
To: cookinginthedark@acbradio.org ; john mcconnell
Subject: Re: [CnD] Question and recipe for
350 works well. Time depends on size or whether it has a bone in it. At least a
couple of hours though.
John Diakogeorgiou
On May 25, 2015, at 12:47 PM, Kathy Brandt via Cookinginthedark
cookinginthedark@acbradio.org wrote:
What cooking time and temperature would you recommend if doing in
Hi, A clove of garlic is one of those little seed-like pods. The whole
clump of cloves is called a garlic bulb!
Here's a similar recipe that I make for leg of lamb with potatoes in
the crock pot. It's delicious. (I don't bother with the gravy though.)
Garlic Roasted Leg Of
It's the little one.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: john mcconnell via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Sunday, May 24, 2015
As a totally blind person, I don't mind those cooking terms. One
learns with experience to judge in other ways, by smell, texture,
etc. Let's not avoid common terms in cooking. A person can
always ad to his explanation of a recipe.
Brenda Mueller
- Original Message -
From: john
On the other hand, explanation of terms and techniques and methods, from the
perspective of a blind person, is what this was originally about, and I
think that we should get back to that aspect for those who don't know. This
is why I prefer recipes that are not just cut and pasted from the
