Re: [CnD] Lock-lid saucepan

[Gerry Leary via Cookinginthedark]

I think Blind my Smart has one of those. It may not be the same size though it 
might be bigger.

Sent from my iPhone this time 

On Aug 23, 2020, at 3:11 PM, Deborah Armstrong via Cookinginthedark 
 wrote:

When I was a teen, forty years ago, the AFB aids and appliances catalog sold a 
lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny 
holes along the top rim on the opposite side of the handle, around 5 of them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that lid, 
take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used it 
every night. When my dad passed away, my mom who doesn't cook gave it to a 
thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] salmon

[Gerry Leary via Cookinginthedark]

If your refrigerator is a really cold one, such as down around 34°, just barely 
above freezing, you could probably keep it a week with no AC. I’ve done that 
but I don’t know if that’s recommendable.

Sent from my iPhone this time 

On Aug 9, 2020, at 5:55 PM, Wendy via Cookinginthedark 
 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

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Re: [CnD] NO KNEAD PIZZA CRUST

[Gerry Leary via Cookinginthedark]

What temperature do you cook this at?

Sent from my iPhone this time 

On Jun 7, 2020, at 11:58 PM, Marilyn Pennington via Cookinginthedark 
 wrote:

NO KNEAD PIZZA CRUST



3 1/2 cups self-rising flour
1 1/2 cups hot water
1/2 cup vegetable oil

Mix all ingredients together until you form a good dough. Dust your hands in
flour and knead the dough until it becomes smooth and elastic.

Take a rolling pin to it and make it as thin or as thick as you like. Hint:
it makes a great thin crust. Precook it for approximately 10-15 minutes
before applying toppings.

Yield: if made into thin crust it makes one 16 inch, one 12 inch, and a
decent helping of breadsticks.

Submitted by: PizzaGu

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Re: [CnD] Garlic Question

[Gerry Leary via Cookinginthedark]

I don’t think it’ll make very much difference when using a tablespoon of 
garlic. I don’t think you will need to drain it.

Sent from my iPhone this time 

> On Jan 20, 2020, at 5:56 AM, Lisa Belville via Cookinginthedark 
>  wrote:
> 

Hi, all.


I feel like I know the answer to this question, but wanted to be sure.


I have a jar of minced garlic I'm using for a soup recipe.


The garlic is in a water solution  like pimientos.  Do I include this solution 
when measuring the garlic?  The recipe only calls for a tablespoon of garlic.  
It's for a crock pot tomato soup recipe.


I'm thinking not, but want to be sure.


Thanks in advance for the help.


Lisa



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Re: [CnD] jean's rich man cookies

[Gerry Leary via Cookinginthedark]

I hope we can use butter instead of margarine, I wouldn’t want to put that junk 
in my body.

Sent from my iPhone this time 

> On Dec 19, 2019, at 12:19 PM, Mike and Jean via Cookinginthedark 
>  wrote:
> 

Rich man cookies

1 stick margarine, melted



1 cup graham cracker crumbs

1 package coconut (1 heaping cup)

1 (6-ounce) package chocolate chips

1 (6-ounce) package butterscotch chips

1 cup walnuts, chopped medium

1 small can Eagle Brand milk



Use 9 by 13 inch pan.  layer all ingredients.  Melt margarine, sprinkle
graham crackers on margarine.  Next add coconut, chips, and nuts.  Lastly,
dribble milk all over, making sure nuts are covered.  Bake at 350 degrees
for 25 to 30 minutes.  Remove from oven and let cool for about 10 minutes,
then loosen sides with knife.  Later cut into squares.  





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Re: [CnD] Storing Coffee

[Gerry Leary via Cookinginthedark]

As far as freezing coffee, from a coffee roasters point of you, here’s what can 
possibly happen. Anytime you freeze any object you tend to draw moisture from 
that object whether it be a piece of meat a bag of vegetables a box of 
chocolate or coffee. If the item is completely sealed then the only moisture 
motion will be from the item that is in the package to the package. This takes 
quite a while to happen, and generally when freezing coffee the taste won’t be 
affected unless you freeze it for an awful long time. What does happen in some 
situations especially if you freeze coffee that is in a bag that has a D 
guessing valve Is that the smell of the coffee will permeate the other products 
in the freezer. There is no real need to freeze coffee, especially if it is 
coffee beans. Just keep it in a cool dark place out of the light and out of the 
heat. Candy ground coffee is a completely different story. Most ken coffees are 
steeled before they are canned. The reason for that is that coffee beans 
oxidize, and you cannot draw a vacuum on fresh coffee beans. That is because 
there is still oxygen in the bean, which will cause it to produce more. That is 
why coffee that you buy at the store that has beans and in seal bags has a 
little valve on the front to let the gas out so that the bag doesn’t break 
Canned coffee also has added aroma. You may notice that the first day that you 
open a can of coffee it smells very pungent. After a couple of days it won’t 
smell quite that way. This is because the coffee in the can is not fresh enough 
to continuously oxidize, and this is why aroma is added to canned coffee. And 
Coffee doesn’t have to taste bad, it can still taste pretty good. However if 
you could buy the exact same coffee as coffee beans, and they were freshly 
roasted at least less than a couple weeks old, you would find that it would 
taste very different than what you got in the can. If you buy freshly roasted 
coffee in a bag that has a degassing valve and you keep it in a cooler is dark 
place meaning a kitchen cabinet that is away from heat, out of the light, that 
coffee can last as long as several months before the taste of the grades 
severely. After a while even fresh coffee beans will get oily all on their own. 
That is because as coffee ages any oil‘s in the beans move to the surface. 
There are places on the net that you can go to read more about this such as the 
specialty coffee association, and coffee geeks, but I can’t refer you to any 
direct articles. I have been a professional coffee roaster since 2003, and 
these are the things that I have learned since then.

Sent from my iPhone this time

> On Oct 8, 2019, at 7:38 PM, Jan via Cookinginthedark 
>  wrote:
>

I've sometimes put cans of ground coffee in the freezer, when I have room
and when I think to do it. I haven't noticed a difference. I have a friend
who has worked as a cook in kitchen most of her adult life. She refrigerates
her coffee, especially after she opens the can or jar.

-Original Message-
From: Carol Ashland via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, October 08, 2019 11:25 AM
To: Wendy via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] electric coffee pot cleaning

I freeze coffee beans, and it doesn't seem to hurt them.

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Oct 7, 2019 2:11 PM, Wendy via
Cookinginthedark  wrote:
>
> I heard on QVC we should not freeze coffee. My parents used to & I was
told to. Is this true?
> Wendy
>
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Re: [CnD] question about cooking pork roast

[Gerry Leary via Cookinginthedark]

Depends on how wet or dry you want your food to be. Also it depends on if you 
are using jarred or frozen crowd. I would say add a half a couple water.

Sent from my iPhone this time 

On Aug 31, 2019, at 8:25 AM, Gary Metzler via Cookinginthedark 
 wrote:

Hi All,



I am going to cook a small pork roast and sauerkraut in my crock pot.
Should I add some water or will the water from the sauerkraut be enough?
Thanks for any help.

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Re: [CnD] gadgets

[Gerry Leary via Cookinginthedark]

Are use the braille Dymo tape labeler

Sent from my iPhone this time 

On Aug 12, 2019, at 3:29 AM, Christy via Cookinginthedark 
 wrote:

   Sorry I did forget.Does anyone know of any gadgets that are not that 
expensive to label cans etc

-Original Message-
From: Mike and Jean via Cookinginthedark  
Sent: Monday, August 12, 2019 5:10 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Home Fried Potatoes Recipe

Could you please change the subject line to reflect the content of the message? 
 thanks

-Original Message-
From: Christy via Cookinginthedark  
Sent: Sunday, August 11, 2019 3:35 PM
To: cookinginthedark@acbradio.org
Cc: starlitspark...@aol.com
Subject: Re: [CnD] Home Fried Potatoes Recipe

Does anyone know of any good gadgets that one can use to see colors etc? Like 
tap tap c I cant seem to use it on my phone... is there any alternative

-Original Message-
From: Pamela Fairchild via Cookinginthedark  
Sent: Sunday, August 11, 2019 7:29 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Home Fried Potatoes Recipe

If my Amazon gets into my refrigerator I won't have to worry about the other 
green things in there. But I would certainly be worried about my bird.

Pamela Fairchild 


-Original Message-
From: Carol Ashland via Cookinginthedark 
Sent: Saturday, August 10, 2019 11:27 PM
To: Pamela Fairchild via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Home Fried Potatoes Recipe

You mean the feathery green thing? Your Amazon? Hah!

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+
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Re: [CnD] help with stove

[Gerry Leary via Cookinginthedark]

I do the same thing, I have a whirlpool glass top stove. And I did the same 
thing with the template overly buttons with labeling on it so I knew what the 
button was. This is one of those weird stoves that has a built-in refrigerator 
in the oven. So that you can put your lasagna in in the morning, keep it 
refrigerated all day, have it automatically turn on an hour before you get 
home, so that you can have dinner ready when you walk in your front door. 
Anyway that part of it I don’t use much because you need to read the display to 
work with it, but occasionally during big parties are use that part after the 
party so that I can put food away distributed to where it needs to go and keep 
extra food cold while I’m doing that.

Sent from my iPhone this time

On Jul 1, 2019, at 2:41 PM, Gary Patterson via Cookinginthedark 
 wrote:

I use a smooth top stove and haven't found anything I cannot do. There are not 
any buttons or switches; so I made a template having holes over the spots to 
issue commands. Centering pans over the hot spots if very easy just placing 
some of my fingers around the pan to judge where the heat is into  with 
relation to the edges of the pan.

Gary Patterson


-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 01, 2019 11:02 AM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] help with stove

Hi Gary
Oh I know how you are feeling.
I recently got one of those electric glass stove tops and at first it was 
pretty hard to figure it out but with time, patience and just working with it, 
you can adjust to.
It is a little hard to find out if the pots are centered or not so what I do is 
take a fork and kind of , gently feel for the rough edges or with my finger 
tips(only if cold of course) and center te pot tha way.
While cooking the pots move so to keep them straight I use the fork method to 
make sure the pots are centered where I need them to be.

This is how I work with mine and so far so good.
My advice is to find what works for you but I am also interested on how other's 
work with this type of stoves.
Smile
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

-Original Message-
From: Gary Metzler via Cookinginthedark 
Sent: Sunday, June 30, 2019 11:08 PM
To: cooking 
Cc: Gary Metzler 
Subject: [CnD] help with stove

Hi All,



My name is Gary and I am new to the list.  I will be moving into a new 
apartment that has a flat top stove.  I've never used this type of stove.
Does anyone have tips on how to position the  pots on this type of stove?
Thanks for any help.

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Re: [CnD] freezing meat and labeling it

[Gerry Leary via Cookinginthedark]

Usually when I buy meat I get the value packs. Then I take it home and use the 
food saver to vacuum seal it. Then I put a dime or tape label on it and packing 
tape over that or scotch tape. I can still read the label and it tends not to 
fall off that way

Sent from my iPhone this time 

On Apr 19, 2019, at 10:59 AM, Richard Kuzma via Cookinginthedark 
 wrote:

I use a pen friend label, but I have put them on business cards and then
laminated them with a small laminator,

I then punch a whole in the and use rubber bands to attatch them to the item
in freezer.

Then pen friend labels are protected from moisture since laminated and it
works awesomely.

I also have an id mate barcode scanner, which I made my own barcode labels
and did the same business card thing and it works very well also.

For the ones I barcoded I made a duplicate label and put it on a index card
so I can just scan the index cards and see what I have to shccose from
without rummaging in the freezer.

Let me know if I can help any other way.

rich

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Re: [CnD] barbiecuing?

[Gerry Leary via Cookinginthedark]

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] a sugar cookie question

[Gerry Leary via Cookinginthedark]

Baking powder does have some salt in it. At least the baking powder that I 
asked someone to read me directions on. I would say if your dog feels a little 
too sticky add a little more salt and don’t worry about it. I don’t think the 
salt is that critical in the recipe.

Sent from my iPhone this time

On Apr 6, 2019, at 12:16 AM, Jamie Prater via Cookinginthedark 
 wrote:

Hi, I was looking up an old recipe I got back in high school for granny's
sugar cookies.  The recipe called for plain flour and baking powder but not
salt.  I thought most cookie recipes particularly sugar cookies called for
salt.  Am I misinformed on this?  I do not want to mess up my recipe but
this situation surprised me.  What do you guys think??  Thanks and have a
blessed day.



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Re: [CnD] CP Banana Pudding

[Gerry Leary via Cookinginthedark]

Add a little unsweetened chocolate and a little vanilla to it it’ll be amazing

Sent from my iPhone this time

On Mar 1, 2019, at 12:25 PM, Sugar Lopez via Cookinginthedark 
 wrote:

CP Banana Pudding



Hello there, Slow Cookers!

Happy First Day of March!! --- I hope you are doing well.

This pudding is bananas! B-A-N-A-N-A-S!



sorry. I totally couldn't help myself.

   



We needed a quick dessert for some company and I needed to use the crockpot. 
And that's pretty much how this dessert was invented.



I opened the cabinet, saw some sweetened condensed milk, and we all know HOW 
GOOD THAT IS when cooked in the crockpot

and we had a bunch of bananas.

So I mixed the two.

The end.



Banana Pudding

should probably serve 8.

but that doesn't mean that it did

     



2 (14-ounce) cans of sweetened condensed milk

4 bananas, a bit over ripe is fine, but not brown and icky



The Directions.

Use a 1.5 or 2-quart slow cooker for this dish OR a large crockpot with an 
oven-safe dish inserted.



Put the peeled bananas into a zippered freezer bag and let your kids squish the 
bananas until they get bored or the bag springs a hole and banana goobers fall 
to the floor.

The freshly-mopped-and-ready-for-company floor.

(sigh deeply. they were only trying to help and they had some fun, and since 
company is on the way it's totally okay to crack open the chilled bottle of 
Chardonnay...)



The bananas will still have some chunk in them.

If this isn't okay with you, you'll need to use a food processor.

Open the cans of sweetened condensed milk.

(lick the lids without cutting your tongue. easier said than done)

Dump them into the crock.

Mix in the bananas.

Cover and cook on low for 2-3 hours, or on high for 1-2 hours.

Give it a quick stir.

 Pour into serving dishes and let chill in the refrigerator for at least an 
hour before serving.

I topped with whipped cream.



The Verdict.

This is sweet.

So sweet, one of my kids declared it too sweet.

I happily ate her portion.



Enjoy!

Happy Slow Cooking!!

Steph





"We come to love not by finding a perfect person, but by learning to see an 
imperfect person perfectly."

-Sugar



https://www.gofundme.com/sugars-transplant-journey



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Re: [CnD] Instant Pot Secret Feature

[Gerry Leary via Cookinginthedark]

There is a podcast by the A. D. Guys called Blind Bargains. In one of those 
podcasts I believe two years ago they talked a lot about the instant pot and 
did a demo of it. In that demo he spoke about the lid fitting into the side of 
the pan or the side of the unit.

Sent from my iPhone this time 

On Jan 7, 2019, at 3:25 PM, Jeanne Fike via Cookinginthedark 
 wrote:

Afternoon everyone,

For those of you who have an Instant Pot, you may find the following
interesting. I got it from another list.

Jeanne



Instant Pot's secret feature

. Chances are, you've already wondered why on earth the handles are so small
on the famous pressure cooker. Well, wonder no more.

As it turns out, there's a purpose for the small, slotted handles and it's
more genius than you could have imagined. Those two small handles go
together

Like peanut butter and jelly and form a lid handle! Keep scrolling to see
how.

As you can see, the lid handle is the exact size of the base handle
underneath how did we not notice this until now?

The next time you re whipping up something super hot and have no idea where
to put the burning lid, all you have to do is slip the lid handle into the

base

handle and voila! No more condensation all over your counter or burnt
fingertips.

The lid stays within reach but nicely out of the way. And since the Instant
Pot is giant already, now you don't need to waste even more countertop space

Trying to find a safe spot for the lid.

We didn't know it was possible, but we love the Instant Pot more than ever!

Karly Wood



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Re: [CnD] Electric smoker

[Gerry Leary via Cookinginthedark]

Are use one a lot. It is made by Bradley. It looks like a miniature 
refrigerator from the outside. Whenever you buy one, we careful what you bye, 
because you want to be able to read league get the replacement would forward. 
Also do you want one that is easy for you to feed without burning yourself, and 
you won’t want it wouldn’t catch other things on fire. This is why I chose the 
Bradley. It is cool to the touch on the outside the cookies that are made of 
wood that it uses to make smoke feed into it to get you feet from the outside, 
and there is no real fire! The word smolders and then drops into a bowl of 
water to it wow, Siri messed this up a lot. I hope you can understand it, but 
basically this is a smoker that is easy to use for someone that has no vision 
whatsoever, and it even has a small hole on top that you can put one of the 
blind mice mart talking thermometers down into to check your temperatures. I 
got the cheaper one which has no digital controls or push buttons. It has an on 
off switch for the small generator a button to push the next biscuit out and a 
thermostat for the infrared heater inside. The thermostat is like a volume 
control with an on off knob.

Sent from my iPhone this time

On May 16, 2018, at 8:21 PM, John via Cookinginthedark 
 wrote:

  Hello, has anyone ever used an electric smoker?  A local store has one on 
sale and I am possibly interested in purchasing one.  I do not know much about 
it.  I do not know if it uses wood pellets  to flavor the cooked foods.  Any 
feedback would be appreciated.  There is an adjustable thermostat on the device.

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Re: [CnD] CREAM CHEESE DANISH

[Gerry Leary via Cookinginthedark]

Thank you very much, that helps a lot.

Sent from my iPhone this time 

On Apr 11, 2018, at 11:01 PM, Marilyn Pennington via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

The ones this recipe calls for are the ones in the cans.  They are not frozen.

Marilyn

-Original Message-
From: Gerry Leary via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 9, 2018 8:24 PM
To: cookinginthedark@acbradio.org
Cc: Gerry Leary
Subject: Re: [CnD] CREAM CHEESE DANISH

Do you use pre-cooked croissant rolls or frozen ones?

Sent from my iPhone this time 

On Apr 9, 2018, at 10:52 AM, Marilyn Pennington via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

CREAM CHEESE DANISH  

Desserts

2 pkgs. crescent rolls

2 (8 oz.) pkgs. cream cheese, softened

3/4 c. sugar

3 tsp. lemon juice

1 tsp. vanilla

1 egg yolk (save white for top)



Line bottom of 9"x13" pan with 1 package crescent rolls. Mix all ingredients
together, spread over rolls. Lay other package of rolls on top. Mix egg
white

with 1/3 cup sugar. Spread over top. Sprinkle with cinnamon. Bake at 350
degrees for approximately 25 minutes.



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Re: [CnD] CREAM CHEESE DANISH

[Gerry Leary via Cookinginthedark]

Do you use pre-cooked croissant rolls or frozen ones?

Sent from my iPhone this time 

On Apr 9, 2018, at 10:52 AM, Marilyn Pennington via Cookinginthedark 
 wrote:

CREAM CHEESE DANISH  

Desserts

2 pkgs. crescent rolls

2 (8 oz.) pkgs. cream cheese, softened

3/4 c. sugar

3 tsp. lemon juice

1 tsp. vanilla

1 egg yolk (save white for top)



Line bottom of 9"x13" pan with 1 package crescent rolls. Mix all ingredients
together, spread over rolls. Lay other package of rolls on top. Mix egg
white

with 1/3 cup sugar. Spread over top. Sprinkle with cinnamon. Bake at 350
degrees for approximately 25 minutes.



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Re: [CnD] any blind barbecue pros out there?

[Gerry Leary via Cookinginthedark]

First of all get yourself a good set of oven mitts. These are glove like things 
that you can put on your hands so with your hands won’t burn touching read 
grill. Secondly practice when it’s cold. Get a hamburger patty that’s already 
been cooked, and practice finding it and flipping it with a spatula. You can 
also use a fork and or a knife or any kind of utensil in your left hand to help 
you find the different things on the grill. For more come back again soon I am 
a coffee roaster by profession, and I own a café. I do work in the kitchen 
there, as well as I roast all of the coffee for my company. I do a lot of 
grilling and smoking foods at home, because cooking is one of my favorite 
things. I am a totally blind person, and what I find helps the most is in 
cooking practicing moving foods putting food on grills and all of those kinds 
of things when the grill and the food is cold.

Sent from my iPhone this time

On Jan 28, 2018, at 6:29 PM, randy tijerina via Cookinginthedark 
 wrote:

hi everyone, Randy here.
Long story but, I will be in  austin  Texas at the Criss cole Rehabilitation 
center...anyone from  austin?
anyhow...Can a blind person barbecue in the pit..and all like a sighted  person?
if so, what are some good tips..and safety mesures?

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Re: [CnD] Espresso machines and accessibility

[Gerry Leary via Cookinginthedark]

I own to coffee stores and I also am a coffee roaster. Are used commercial 
grade espresso machines several days a week. The only thing I needed any a 
site, the only thing I needed any site of assistance for, was the initial set 
up of the machines. I did not want to go through the trouble of putting thermal 
couples in to make the gauges readable by audio, so I had to help setting p.m. 
national boiler pressure. Other than that making drinks took a little training, 
but it works well. And boy does Siri messed this up, anyway I did not want to 
try to measure boiler pressure myself, so I needed help with the initial set 
up. I would be happy to answer any questions that you may have if I have an 
answer! Gerry

Sent from my iPhone this time

On Sep 26, 2017, at 5:33 PM, Cristóbal via Cookinginthedark 
 wrote:

Hello,

I’m curious to know if anyone is using an espresso machine. In particular
Breville BES870XL Barista Express Espresso Machine or Rancilio HSD-SILVIA
Espresso Machine.

Can they speak to the level of ease with which they can operate it and
produce consistent espresso? Also, how easy is either one to maintain and
clean? Is there another model that one would recommend?

Not looking to get a cheap espresso maker. So before I consider something a
bit pricier, I want to be sure that I’d be able to use and maintain it
safely since we’re talking about steam and whatnot.

Thanks,





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Re: [CnD] cast iron

[Gerry Leary via Cookinginthedark]

Try steal "WOOL" or sand paper.

Sent from my iPhone this time 

On Aug 10, 2017, at 8:36 AM, Wendy via Cookinginthedark 
 wrote:

I have stubborn stains in my cast iron pan. Billo & pumice stone do not
remove it.Someone said to use Comet. Ever heard of this? Other suggestions?
Thanks.
Wendy

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Re: [CnD] Substitute

[Gerry Leary via Cookinginthedark]

Use a little better with some applesauce and you'll get the same response in 
the recipe.

Sent from my iPhone this time 

On Oct 16, 2016, at 2:22 PM, Rebecca Manners via Cookinginthedark 
 wrote:

I don't know if this would work, but how about apple sauce?


Becky Manners


> On 10/15/2016 6:08 PM, Wendy via Cookinginthedark wrote:
> Is there a substitute for apple butter for a baked apple cider doughnuts 
> recipe?
> Wendy
> 
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Re: [CnD] Frozen peanut Butter Pie

[Gerry Leary via Cookinginthedark]

What can I use instead of Cool Whip? Will regular whip cream work well?

Sent from my iPhone this time

On Oct 14, 2016, at 2:48 PM, Mike and Jean via Cookinginthedark 
 wrote:

I am so glad that you liked the pie.  The crust you want sounds great too.  Mike

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 13, 2016 4:36 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Frozen peanut Butter Pie

Mike, just wanted you to know I made this a couple of weekends ago for a family 
cookout.  Needless to say, the pie was a hit.  I only wish I could have found a 
deep dish Oreo crust because I think it would also go well with the peanut 
butter chocolate chip combo.




Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: "Mike and Jean via Cookinginthedark" 
To: ; 
Cc: "Mike and Jean" 
Sent: Sunday, September 18, 2016 5:37 AM
Subject: [CnD] Frozen peanut Butter Pie


I make this a lot as it is one of my favorite desserts.



3 oz. cream cheese

1 cup confectioner’s sugar sifted

1/3 cup plus 2 tbs creamy peanut butter

½ cup milk

9 or 10 oz. Cool Whip

1 deep dish graham cracker crust

¼ cup finely chopped peanuts or ½  cup milk chocolate morsels



Whip cream cheese on low speed until soft and fluffy.  Beat in sugar and
peanut butter at medium speed. Slowly beat in milk.

Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped
peanuts or milk chocolate morsels.  Cover and freeze until firm.

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Re: [CnD] temp on bbq grill

[Gerry Leary via Cookinginthedark]

Where can you get and I grill? I tried looking on the App Store and I didn't 
find anything when I searched for I grill.

Sent from my iPhone this time

On Aug 29, 2016, at 5:34 PM, Nancy VanderBrink via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

I thought it was the iGrill?  Are there other options?

Sent from my iPhone

> On Aug 29, 2016, at 5:48 PM, Sugar via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Love that, I hve two of them
> sugar
>
> ‘I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Gerry Leary via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, August 29, 2016 1:45 PM
> To: cookinginthedark@acbradio.org
> Cc: Gerry Leary
> Subject: Re: [CnD] temp on bbq grill
>
> One of dale Campbell's talking cooking thermometers might be helpful, also 
> the I believe it is called I pal is a thermometer that you can put into meat 
> put it in your grill and watch its temperature with your iPhone.
>
> Sent from my iPhone this time
>
> On Aug 27, 2016, at 1:08 AM, Kimsan via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hi,
>
>
>
> Is there a device that I can put on my grill or something to that affect that 
> will tell me how hot the temperature is?
>
>
>
> I purchased a gas grill and after I turn the nob, I never know how hot it is 
> to cook for the appropriate amount of time.
>
>
>
> Kimsan Song
>
> kimsans...@outlook.com
>
>
>
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>
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Re: [CnD] temp on bbq grill

[Gerry Leary via Cookinginthedark]

One of dale Campbell's talking cooking thermometers might be helpful, also the 
I believe it is called I pal is a thermometer that you can put into meat put it 
in your grill and watch its temperature with your iPhone.

Sent from my iPhone this time 

On Aug 27, 2016, at 1:08 AM, Kimsan via Cookinginthedark 
 wrote:

Hi,



Is there a device that I can put on my grill or something to that affect
that will tell me how hot the temperature is?



I purchased a gas grill and after I turn the nob, I never know how hot it is
to cook for the appropriate amount of time.



Kimsan Song

kimsans...@outlook.com



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Re: [CnD] new cooking app for iDevices

[Gerry Leary via Cookinginthedark]

Well if you read the email about the app, it is free. It says that in the 
email. And you download it at the App Store. I have played with it a little bit 
I am getting ready to make a recipe from it this afternoon.

Sent from my iPhone this time 

On Aug 19, 2016, at 11:36 AM, Courtney Fulghum Smith via Cookinginthedark 
 wrote:

ThIs sounds great, but how much does it cost? What are the overall user
reviews? If you haven't used this app, why are you telling us about it?
This is like posting a recipe that you haven't attempted to cook yourself.

Courtney
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Re: [CnD] Smokers

[Gerry Leary via Cookinginthedark]

Are use a smoker made by Bradley. It looks like a small refrigerator with a 
little box on the left side. You never have to touch anything hot in it except 
for when you remove the shelf that has the meat or vegetables or whatever it is 
that you're smoking. It has a dial with you can set a temperature if you want 
to cook the food while you're smoking it, and it has a hole in the fence on top 
of it that you can use to put a talking thermometer down through to listen to 
the two it has a hole in the vent on the top that fits the dale Campbell 
talking thermometer. It uses small round blocks of wood that you stack in a 
tube on the left side of it, these parks are similar in size to an Oreo cookie. 
They drop down into the smoker and they sit on a plate which causes them to 
smolder after a certain amount of time they are pushed off into a bowl of water 
so that they do not really burn.  You never really have to touch anything hot, 
because when the ball gets full of wood you can touch it with your fingers 
bullet out dump it in a trashcan add more water and put it back in. This would 
take an awful long time to do, because the smoker only uses three bucks per 
hour, and it would take about 20 to fill the bowl. The outsides of this Bradley 
smoker never get warm. It is really a very very safe tool to use for a blind 
person. Bradley does make a model that has touch controls or something like 
that but you do not have to buy that one. I know there are others that work the 
same way, and I can say the only disadvantage to the Bradley smoker, is that 
the pox are proprietary and I don't know if you can use other types of shapes 
of wood. The wood is not that expensive to buy, but if you use something like a 
Brinkmann smoker you can use any would you wish. I am a totally blind person 
and I do a lot of meat smoking bowls for myself and other people and public 
events. It is actually really easy to do. I am using Siri so my sentences are a 
little bit chopped up and I am really sorry. If you have any other questions I 
would be happy to talk with you on the phone to work this through no matter 
which smoker you decide to buy. If you want to talk on the phone please send me 
a private email and I will give you my phone number.

Sent from my iPhone this time

On Jul 6, 2016, at 1:57 AM, Kimsan via Cookinginthedark 
 wrote:

I want to learn how to use a smoker. My friend believes I might have 
challenges. I think it's because I'm blind. His comment is below. Not posting 
this to bash but maybe a learning experience can begin.  I suppose there might 
be books right? Until I locate one, any helpful tips for a beginner will be 
appreciated. I plan on getting a masterbuilt in August, unless someone has 
other ideas.
Have you ever tried smoked salmon? I cant see you smoking meat because it is 
very time consuming. Also i think it is a little dangerous because of the
whole visual aspect. Along with the ingredients plus special woods special 
sauces lots of start up cost there. Now if you had a farm with cows or hunted
then yes a smoker comes in handy as it preserves large quantities of meat.


-Original Message-
From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 5, 2016 3:40 PM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor 
Subject: Re: [CnD] Smokers

I also have a Master Built electric smoker.  I absolutely love it!  I’ve smoked 
chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, a smoker 
of this type is something to be used outside, not in the kitchen.
> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
>  wrote:
>
> That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
> OK.
> I am glad that you like your smoker.
>
> Marie
>
>
>
> -Original Message-
> From: Regina Marie via Cookinginthedark 
> [mailto:cookinginthed...@acbradio..org]

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Re: [CnD] need spanish rice recipe

[Gerry Leary via Cookinginthedark]

Hello Sue, I realize this is a cooking list but I have not spoken with you or 
Ron in several years. This is Gerry Leary in Boulder Colorado I would love to 
hear from you if I can. I don't know how to get hold of you.

Sent from my iPhone this time 

> On May 8, 2016, at 9:02 AM, Sue Staley via Cookinginthedark 
>  wrote:
> 
> Hi All,
> 
> 
> 
> I am going to a cinco de mayo potluck this week and would like recipes for
> Spanish rice.
> 
> 
> 
> Thanks.
> 
> 
> 
> Sue 
> 
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Re: [CnD] cooking lists

[Gerry Leary via Cookinginthedark]

There is one at yahoo groups called blind recipe exchange.

Sent from my iPhone this time 

> On Apr 3, 2016, at 6:40 PM, Sue Staley via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> 
> 
> Are there other blind-related cooking lists?
> 
> 
> 
> Sue 
> 
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Re: [CnD] cooking lists

[Gerry Leary via Cookinginthedark]

There are a couple of others but I forgot the names of them, I will have to 
look at some of my archives to find him. By the way how are you and Ron doing?

Sent from my iPhone this time 

> On Apr 3, 2016, at 6:40 PM, Sue Staley via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> 
> 
> Are there other blind-related cooking lists?
> 
> 
> 
> Sue 
> 
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Re: [CnD] hot-dog season is here!!

[Gerry Leary via Cookinginthedark]

Are use a Bradley smoker. It uses little round parks that are fed from a 
cylinder on top of the machine. It has a knob like an oven control if you want 
temperature control, otherwise it just turns on and off. It has a bowl in the 
bottom of it catches the ash Andrew leftover pieces of wood park. That boy you 
fill with water to also help keep moisture in the smoker. It is about the size 
of a small one door it is about the size of the one door refrigerator, and it 
does not get warm on the outside. It has slight in shelves that you can take 
out fish for cleaning and for putting things on. It works very well for a blind 
person and it even has a hole on top of it where the vent is that you can stick 
a talking thermometer made by buying my smart so that you can actually hear the 
temperature inside of it.

Sent from my iPhone this time

> On Mar 1, 2016, at 11:58 AM, John Diakogeorgiou via Cookinginthedark 
>  wrote:
>
> Believe me I don't just cook hotdogs! Once you've tried it you will be hooked!
>
>> On 3/1/16, janbrown via Cookinginthedark  
>> wrote:
>> i have a traeger junior.
>> The grill surface is large enough to accomodate 30 chicken wings, big ones.
>> The temperature is controled by clicks.
>> The firse click to the right is the smoker setting using which you can smoke
>> without heating your food.
>> I generally smoke chicken for about two hours before grilling it.
>> Remember to keep the pellet container full.
>> After perhaps four uses, maybe 5, it will be time to clean the smoker.
>> In addition to cleaning the grill surface, the lower shelf over which we put
>> foil,
>> you have to remove the part which covers the fire hole and use a shop vac to
>> clean out the ash.
>> It works and, for me, it is the best way to cook outside.
>>
>>
>> On Mar 1, 2016, at 8:18 AM, John Diakogeorgiou via Cookinginthedark
>>  wrote:
>>
>> I'm not Charles but also have a smoker which I absolutely love. The
>> one I have uses pellets. Some of them have buttons for the
>> temperature. The problem with these is that it is a bit harder to know
>> what temperature you are at. For example, when I plug mine in it
>> starts at 600dg. Then once you are ready to turn the temp down, you
>> keep pressing the button. It goes in 5dg increments. Others use a knob
>> which clicks when you turn it. These are easier for a blind person to
>> use because you can more easily set It with no visual help. If you buy
>> one of these make sure their is enough temperature choices. Treger
>> makes these. Happy smoking!
>>
>> On 3/1/16, Brian Oglesbee via Cookinginthedark
>>  wrote:
>>> Charles. What is the outdoor smoker you use?  I have wanted one forever
>>> now
>>> but want to make sure I get one blind user friendly.
>>>
>>> Sent from my iPhone
>>>
 On Feb 29, 2016, at 8:42 PM, Charles Rivard via Cookinginthedark
  wrote:

 It’s the best time of the year again!!  Spring training, followed by the
 Major League baseball season!!  And what is baseball season without
 hotdogs??  So, with this in mind, as a blind cook, what is your method
 for
 making the best tasting hotdogs?

 Mine is the outdoor electric meat smoker.  Just put the dogs on the
 racks,
 the wood chunks or chips in the bottom, close it up, plug it in, and
 wait
 for about 45 minutes to an hour.  Great for large crowds or for smoking
 them and then freezing or storing in the fridge.

 If you think you're finished, you! really! are! finished!!
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>>
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Re: [CnD] Grinding coffee into portafilter

[Gerry Leary via Cookinginthedark]

Yes I have a Skype account. I can turn it on at any point in time, my Skype 
name is "GER are why LE a RY" I also have face time if you guys have an iPhone 
and well I don't know what else but I would love to talk.

Sent from my iPhone this time 

> On Jan 19, 2016, at 1:10 AM, Parham Doustdar <parha...@gmail.com> wrote:
> 
> Hi Jerry,
> 
> I and my girlfriend (the original poster of this thread) live in Iran. Do you 
> have a Skype or What's App account, or anything she could talk to you with 
> remotely?
> 
> Thanks!
> 
>> On 1/19/2016 6:04 AM, Gerry Leary via Cookinginthedark wrote:
>> Oh I forgot, yes I do mail order by phone or by Internet by looking me up on 
>> the web. I don't know if it is OK to put my website out on this list, but if 
>> you use the name of my coffee company with a.com you will get there.
>> 
>> Sent from my iPhone this time
>> 
>>> On Jan 18, 2016, at 4:20 PM, janbrown <janbr...@samobile.net> wrote:
>>> 
>>> Jerry, I'm impressed! Do you do mail order and what kinds of decaf do you 
>>> roast?
>>> 
>>> On Jan 18, 2016, at 3:03 PM, Gerry Leary via Cookinginthedark 
>>> <cookinginthedark@acbradio.org> wrote:
>>> 
>>> I had to split this message because Siri quit taking dictation. I also have 
>>> talking thermometer so that I can check the temperatures in the 
>>> refrigerators are used to talking thermometer and a talking timer on my 
>>> coffee roaster, I roast about 1500 pounds a month.
>>> 
>>> Sent from my iPhone this time
>>> 
>>>> On Jan 17, 2016, at 10:16 PM, bita via Cookinginthedark 
>>>> <cookinginthedark@acbradio.org> wrote:
>>>> 
>>>> Hello All,
>>>> I am working in a coffeeshop since 1 month ago.
>>>> I have some problems but  the major one is that I can't figure how moch I 
>>>> should grind Espresso in to my portafilter. that is why sometimes my 
>>>> espresso burns and sometimes it is raw.
>>>> If you own a coffee shop or even work in these locations, I'll appreciate 
>>>> your help,
>>>> Bita
>>>> ___
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>>>> Cookinginthedark@acbradio.org
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Re: [CnD] Grinding coffee into portafilter

[Gerry Leary via Cookinginthedark]

Oh I forgot, yes I do mail order by phone or by Internet by looking me up on 
the web. I don't know if it is OK to put my website out on this list, but if 
you use the name of my coffee company with a.com you will get there.

Sent from my iPhone this time 

> On Jan 18, 2016, at 4:20 PM, janbrown <janbr...@samobile.net> wrote:
> 
> Jerry, I'm impressed! Do you do mail order and what kinds of decaf do you 
> roast?
> 
> On Jan 18, 2016, at 3:03 PM, Gerry Leary via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I had to split this message because Siri quit taking dictation. I also have 
> talking thermometer so that I can check the temperatures in the refrigerators 
> are used to talking thermometer and a talking timer on my coffee roaster, I 
> roast about 1500 pounds a month.
> 
> Sent from my iPhone this time 
> 
>> On Jan 17, 2016, at 10:16 PM, bita via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> Hello All,
>> I am working in a coffeeshop since 1 month ago.
>> I have some problems but  the major one is that I can't figure how moch I 
>> should grind Espresso in to my portafilter. that is why sometimes my 
>> espresso burns and sometimes it is raw.
>> If you own a coffee shop or even work in these locations, I'll appreciate 
>> your help,
>> Bita
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Grinding coffee into portafilter

[Gerry Leary via Cookinginthedark]

Hello, I own and roast the coffee for the unseen being coffee company in 
Boulder Colorado. I have been doing this since March 2003. I pull really good 
espresso shots, and would be happy to either talk to you on the phone or get 
together with you if you live somewhere close by. My phone number is, 
720-369-8039. I have two locations one in Boulder Colorado, and one in 
Lafayette Colorado. They are about 9 miles apart. The Lafayette location is 
where I do my coffee roasting. The Boulder location is a full café with 
sandwiches, bagels, burritos, pastries, drip coffee, and multiple hot and cold 
espresso drinks. Please give me a call with any questions that you may have. I 
can do every task in our café except for latte art. I also have a fully 
accessible cash register system even the back office is accessible so I can set 
it up, programs a cash register system so that other people can use it, and use 
it myself. The cash register works with an iPad. I do have a scale with the 
serial output so I can use a computer if I need to weigh anything on a trade 
legal scale.

Sent from my iPhone this time

> On Jan 17, 2016, at 10:16 PM, bita via Cookinginthedark 
>  wrote:
>
> Hello All,
> I am working in a coffeeshop since 1 month ago.
> I have some problems but  the major one is that I can't figure how moch I 
> should grind Espresso in to my portafilter. that is why sometimes my espresso 
> burns and sometimes it is raw.
> If you own a coffee shop or even work in these locations, I'll appreciate 
> your help,
> Bita
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Grinding coffee into portafilter

[Gerry Leary via Cookinginthedark]

I had to split this message because Siri quit taking dictation. I also have 
talking thermometer so that I can check the temperatures in the refrigerators 
are used to talking thermometer and a talking timer on my coffee roaster, I 
roast about 1500 pounds a month.

Sent from my iPhone this time 

> On Jan 17, 2016, at 10:16 PM, bita via Cookinginthedark 
>  wrote:
> 
> Hello All,
> I am working in a coffeeshop since 1 month ago.
> I have some problems but  the major one is that I can't figure how moch I 
> should grind Espresso in to my portafilter. that is why sometimes my espresso 
> burns and sometimes it is raw.
> If you own a coffee shop or even work in these locations, I'll appreciate 
> your help,
> Bita
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Question: what can the blind do in a restaurant?

[Gerry Leary via Cookinginthedark]

Hello, I am Gerry Leary. I own the unseen bean coffee shop. It has two 
locations. I roast all of the coffee for it. I can do most tasks in the coffee 
shops well, and a few tasks clumsily. The tasks that I do clumsily or ones that 
I don't do often and haven't learned well. I do come from a handy background, 
because I was car mechanic for 40  years. I have been blind since birth, and 
have no idea what vision is. The tasks that are difficult for me to do in a 
coffee shop or things like spreading things on bread smoothly picking up only 
one slice of Finley sliced meat. I do these things with food gloves on because 
a it is a requirement, and be it gives the people confidence in the cleanliness 
of our shops.

Sent from my iPhone this time

> On Dec 5, 2015, at 6:24 AM, Mike and Jenna via Cookinginthedark 
>  wrote:
>
> Hi,
>
> I woulk in the restaurant filed. I find that their really isn't much she can 
> not do. I found the only thing for me was decorating cakes and stuff.
>
> -Original Message-
> From: Parham Doustdar via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 4, 2015 5:11 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Question: what can the blind do in a restaurant?
>
> Hi,
>
> As a programmer, I started programming before I even knew my limitations. I 
> didn't know what the blind can and cannot do when it comes to programming, 
> and I frankly didn't care: programming was fun and I did it, and that was all 
> that mattered.
>
> However, when it comes to food-related stuff, for most stuff, you need to get 
> training, and you need to know what you can do better than others, and what 
> you're not so good at, and what you definitely cannot do, so that you can do 
> what is called "targeted learning", where you slim down what you're going to 
> learn to what you will absolutely need, and go for them.
>
> My spouse who is completely blind likes to one day own a restaurant.
> Even if she doesn't achieve this goal, she enjoys reading about food, 
> learning how to cook, and so on. I've read that there are blind restaurant 
> owners and chefs and so on, and this email is for those people.
>
> Since you guys are much more experienced at this than I am, can you help her 
> decide what to learn? What positions in a restaurant are blind-friendly, to 
> coin a term?
>
> Best,
> Parham
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> http://acbradio.org/mailman/listinfo/cookinginthedark I am using Siri to 
> dictate this, so it may be a little rough. Anyway the tasks that I find 
> difficult I don't do often, but they haven't gotten easier. As I work in the 
> industry and experiment yes somethings to get much easier. But things like 
> latte art I haven't done yet. Some of the tasks in a restaurant can be 
> easier, if you use equipment that blind people can control. Our use a cash 
> register program that works on an iPad and it works quite well with 
> voiceover. It also has a really good back office that you get to online that 
> can give you all of the reports. I do have a little difficulty working with 
> her talking scale, because there isn't a good one that can do what I needed 
> to do. So that task I leave for others most of the time. I do have a scale 
> that talks, but it is not trade legal so I can't custom way anything. Also I 
> may have a little trouble with presentation when I'm putting things on our 
> plate, because I don't necess
 arily know The way that it might look the best. So, other people and assist me 
with that. When our coffee shop is really really busy, I generally stay away 
from the backside of the counter. I can be more productive talking to people 
about how blind people roast coffee, what kind of adaptations we had to make in 
the equipment so that I could use it, and anything about the rest of the 
difficulties of being in the restaurant I would say, the most difficult part 
about being a blind business person is all of the paperwork necessary to carry 
it out. The accounting the taxes the invoicing the receiving the shipping and 
anything else that you might think of that song for you druther really needs a 
pair of eyes to make it an efficient process. Therefore a lot of that work I 
have to buy. So in some ways it cost me more as a blind person however, there 
are sighted people out there that just can't add 2+17-5 because it just isn't 
something that they like to do there are sighted people out there
  that don't even know what a screwdriver does. They just don't have it in 
them, or they don't have the interest. So we're not really any worse off as 
blind people. In my case I have to pay bookkeepers accountants secretaries 
readers drivers and 

Re: [CnD] gist fm

[Gerry Leary via Cookinginthedark]

What is the URL of your radio station?

Sent from my iPhone this time 

 On Apr 19, 2015, at 10:33 PM, mr. Chikodinaka Oguledo via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
hello i own andmanage a on line radiostation 103.9gistFM. i need to 
 no how can i partner with cooking in the dark or air it on my station and may 
 i use cooking in the dark on my station? pleasewhat is the rss the rss feeds 
 for cookinthedark i need help. i love the show each saturday!
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Re: [CnD] smoker/grill question - Re: Infired grills

[Gerry Leary via Cookinginthedark]

I have a little smoker made by a company called Bradley it has an electric feed 
system to feed the wood onto a hot burner that is electrically heated. The wood 
pieces are small little parks about the size of an Oreo cookie. They are 
specialized and you have to buy them for the smoker. The smoker looks like a 
small student refrigerator with four shelves in at approximately 12 x 13 or 
even bigger than that. The shelf excuse me, the smoker has a dial four 
temperature and I'm on off switch for the smoke generator as well as a 
pushbutton to manually advance the wood box in the bottom of the smoker you can 
put a bowl filled with water to moisten the food and catch the burn marks. The 
pucks really don't burn they just smolder. On top of the machine the top of the 
smoker has a vent unit with a very small hole in the center of it that you can 
stick the probe of one of dales cooking thermometers into to read the internal 
temperature of the smoker. The dial can be marked to show the approximate 
temperature of the smoker will reach. It is a completely insulated box and does 
not get warm on the outside. It can be used as a cold smoker a smoking oven or 
an infrared or an infrared heater the oven.

Sent from my iPhone this time 

 On Jul 19, 2014, at 4:26 PM, Charles Rivard via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 As I'm interested in smoker grills, can you give more info on yours?  Is it 
 gas, electric or charcoal to produce the heat that burns the wood?  Does it 
 use wood chips, chunks, or pellets?  And what is the capacity?  Thanks.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished!
 - Original Message - From: janbrown via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Rhonda Garrison rgarris...@gmail.com
 Sent: Saturday, July 19, 2014 5:16 PM
 Subject: Re: [CnD] Infired grills
 
 
 No, the flavor works on one of  those little portable Webber or Webber style 
 portable gas grills but I moved to a traegor smoker grill.
 It is easy to use and messy to clean up but the taste is worth all the mess.
 
 Jan
 
 Sent from my iPhone
 
 On Jul 19, 2014, at 2:38 PM, Rhonda Garrison via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Has anyone used on of these grills? if so what are your thoughts?  I’m 
 interested in grilling, but want something that will be a bite more easy to 
 use than the charcoal that you would use outdoors.  I have a forman, but I 
 just don’t think it gives the outdoor flavor that grilling outside on a 
 bass grill, or another type of grill does?  is it in the seasoning?
 On Jul 19, 2014, at 5:19 PM, Charles Rivard via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 The user's manual should give the answer.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're 
 finished, you! really! are! finished!
 - Original Message - From: Will Henderson via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Saturday, July 19, 2014 3:50 PM
 Subject: [CnD] iGrill Mini?
 
 
 Hi there,
 
 
 
 Has anyone ever used an iGrill or iGrill mini?  I saw one for $40 and got
 one because I heard it could work with my iPhone.
 
 What I'd like to know is this.  I know it's for grills, but can I also use
 it for things like baking chicken or pork chops or something like that?
 
 Thoughts?
 
 Will
 
 
 
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Re: [CnD] Using friendship bread starter

[Gerry Leary via Cookinginthedark]

It probably does not have enough water in it to freeze solid, and it will 
probably work just fine.

Sent from my iPhone this time 

 On Jun 12, 2014, at 6:04 AM, Bill Deatherage via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 
 
 Hello,
 I went to get out some friendship bread starter. Which I keep in the deep 
 freeze over my refrigerator, in the door part of the refrigerator or 
 deep-freeze. It was frozen your cold, but not frozen solid I was wondering if 
 it would still be okay to use. I opened up the bag and it smelled okay. But 
 it wasn't frozen solid, but cold it's been there for a couple of weeks. 
 Thanks very much and have a good day Sent from my iPad
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Re: [CnD] Home-made tamales

[Gerry Leary via Cookinginthedark]

What brands of corn meal are easy to find in stores

Sent from my iPhone this time 

 On May 25, 2014, at 9:35 PM, Charles Rivard via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Tamales are basically corn meal mixed with spices and meat, wrapped in corn 
 husks and then heated.  I don't have a specific recipe, either.  The corn 
 meal is called mossa, although I am misspelling it so that a screen reader 
 pronounces it correctly.  I like mine very meaty and extremely hot.  If I 
 were to grind peppers and mix them with the meat and mossa, I would not 
 remove the seeds or the inner lining, which is where the heat comes from. For 
 me, sauce is not necessary unless it is inside the tamale.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished!
 - Original Message - From: Teresa Mullen via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Blaine Deutscher 
 b.deutsc...@telus.net
 Sent: Sunday, May 25, 2014 8:29 PM
 Subject: Re: [CnD] Home-made tamales
 
 
 I'm sorry blame but I guess you have a different rendition of tomorrow is 
 coming from Arizona and being Hispanic in the culture tamales are from 
 Mexico obviously and it takes a corn type of what it what is called Mossa 
 and you add ingredients such as salt, baking powder, lard and broth from the 
 beef or pork juices before you add the chili to the beef or the pork and you 
 also use corn husks to wrap the dough is well the dough you spread on the 
 cornhusk then you place the meat mixture in the middle and fold the cornhusk 
 like overlap one side and then the other and you Stima I will try to get you 
 a recipe but letting you know it is a lot of work
 
 Teresa MullenSent from my iPhone
 
 On May 25, 2014, at 6:21 PM, Blaine Deutscher via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 From my experience in making them there is no real recipe to follow. People 
 often find that when they make them they either end up with a lot of the 
 tamales or a little. There's no real measurement. It's just flower 
 [cornflower preferred] broth from boiling chicken or the broth in the 
 flower and need. You want no lumps in the Dell. You add liquid as needed. 
 The chicken, vegetables, are as desired. When putting together to Molly's. 
 I forget how to make the sauce that goes inside but there is no real 
 measurement. Hope that helps and if there is someone who could get a recipe 
 let me know. They take a long time to make though.
 
 Blaine
 Sent from my iPhone
 
 Blaine Deutscher
 Ambrose University
 Business administration
 Phone: (403) 827-6863
 
 
 On May 23, 2014, at 7:29 PM, Kerry Friddell via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Does anyone have a recipe and directions for making  home-made tamales?
 
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