I get recipes from Websites, e-mail newsletters and groups (including
recipes I translate), cookbooks, magazines, newspapers, TV and radio, and
some recipes from friends and acquaintances.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent:
Cc: Marie Rudys
Subject: Re: [CnD] Collecting recipes
Isn't collecting fun?
Marie
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 25, 2020 1:34 PM
To: cookinginthedark
I always grease foil before baking anything. And in case of French fries, I
toss them with melted butter before I bake them.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 9:48 AM
To: cookinginthedark@acbradio.org
My way of baking frozen French fries:
Baked Fries
Frozen French fries (1-pound or 20-ounce bag, or half of a 2-pound bag)
1-2 ounces butter
Italian seasoned bread crumbs
Garlic powder to taste
Grated Parmesan cheese
Place the fries in a baking pan lined with double layer of aluminum foil.
Melt
I use foil for most of my oven cooking. Lining the baking pan with foil makes
cleanup either totally nonexistent, or very easy.
-Original Message-
From: Cookinginthedark On Behalf Of
Mike and Jean via Cookinginthedark
Sent: Monday, February 17, 2020 1:06 PM
To:
I generally don't like using disposable baking pans. The heavier pans are
easier to feel when wearing oven mitts, so the pan wouldn't tilt when I am
taking it out of the oven. It is especially important when baking meat, tilting
the pan would be a disaster with all the grease and the meat
Butter is tastier, and it is a natural product. With my 9 by 13-inch pan,
the fries are very unlikely to fit in 1 layer if I cook the entire pound, so
regardless of what fat I use, I would need to toss them.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via
I like thinner fries, like the shoestring type. And I like them crispy.
-Original Message-
From: Cookinginthedark On Behalf Of
Deborah Barnes via Cookinginthedark
Sent: Monday, February 17, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Baked
this with frozen ones or potatoes she cuts herself.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Immigrant via Cookinginthedark
Sent: Monday, February 17, 2020 3:29 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD
rack and only deal with the heat when taking them out. I do
frozen onion rings the same way.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:46 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
I am sure that book has a lot of valuable information, however I see nothing
wrong with blind people using microwave ovens. I don't use mine as much as I
used to when I first began cooking, but I still use it.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via
You can use many things for dipping meat or fish before breading - mayonnaise,
sour cream, buttermilk, plain yogurt, beaten egg, melted butter, oil, milk or
milk/egg combination - all up to your preference. And sometimes, you like one
ingredient for one recipe and a different ingredient for
Zucchini In Sour Cream Cheese Batter
4 tablespoons sour cream
3 tablespoons flour for the batter, plus extra flour for the zucchini
Cheese
2 ounces milk
1 egg
1 teaspoon mixed dried herbs (basil, oregano, thyme)
Salt
2 small zucchini
Slice zucchini into strips or rounds. Sprinkle with salt and let
Interesting. No greasing the parchment? And the food doesn't stick?
-Original Message-
From: Cookinginthedark On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Tuesday, February 18, 2020 8:39 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: [CnD] Cooking tip on
I tried their frozen onion rings, they are not bad. I was saying for years
that I didn't like beef hot dogs because the ones I have tried were too
hard. But I tried Nathan's, and they are very good.
-Original Message-
From: Cookinginthedark On Behalf Of
Mike and Jean via Cookinginthedark
Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:46 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked fries
I like thinner fries, like the shoestring type. And I like them crispy.
-Original Message-
From: Cookinginthedark On Behalf Of
Deborah Barnes
Zucchini Sandwiches With Cheese
2 zucchini
7 tablespoons flour
2 eggs
1 teaspoon salt
Filling
3-1/2 ounces hard cheese
1 tablespoon sour cream
3 cloves garlic
1 bunch green onions
Coarsely grate zucchini and combine with eggs and salt. Mix in flour. Measure 2
tablespoons of mixture for each
Zucchini Parmesan Crisps
1 pound zucchini (about 2 medium-size zucchini)
1/4 heaping cup shredded Parmesan cheese
1/4 heaping cup breadcrumbs
1 tablespoon melted butter
1/4 teaspoon kosher salt
Preheat oven to 400 degrees. Line two baking sheets with foil and grease
lightly. Slice zucchini into
I do not own a NewWave oven. Another person was talking about making French
fries using a NewWave oven, so I asked how accessible it is.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Tuesday, February 18, 2020 6:25 PM
To:
That's one more thing I'll never try. Hot spices and I exist in different
universes.
-Original Message-
From: Cookinginthedark On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, February 18, 2020 8:02 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re:
: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] NewWave oven
How accessible is the NuWave oven?
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via
I don't have a meat thermometer, or any cooking thermometer for that matter. I
judge doneness of meat by time, by smell, and by touch. When I cook 4 chicken
legs for an hour at 350 degrees, there is no chance the chicken will be
undercooked even if I don't know what the internal temperature is.
As far as I know, it is called lock lid saucepan.
-Original Message-
From: Cookinginthedark On Behalf Of
Jan via Cookinginthedark
Sent: Thursday, February 20, 2020 8:16 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] Lock-in Lid pan
I got mine from either maxi aids or
If I can help it, I will never leave home while food is cooking, I don't care
what appliance is used for the cooking. I don't want to leave cooking
unattended. I don't need to tend to the food constantly, I realize that, but I
do make it a point to be home when I am cooking.
-Original
This is how I cook steak.
Baked Steak
1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work)
Salt
Pepper
Garlic powder
Italian seasoning
Butter
Line a baking pan with 2 layers of aluminum foil. Grease the top sheet of
foil. Season the steak to taste with salt, pepper, garlic
Kolesar
Subject: Re: [CnD] Baked Steak
This sounds right up my alley with the talking toaster oven.
At 350, how much time for medium rare?
Even though I can't see it now, I like a little pink in my meat.
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Sunday, February 16
Delicious Pork Chops
4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs
Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a
greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till
tender.
@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked Steak
Do you have to flip it at all I love this recipe I’ll have to save it so I’ll
remember it to make it in the future
Sent from my iPhone
> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark
> wrote:
>
> This is how
I always pour liquids in the sink, or at least over a bowl, whether for
measuring or for any other purpose.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Linda S
Still, cooking and leaving home are incompatible with each other in my view.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 2:04 PM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow
ark wrote:
> >
> >> Date: Wed, 19 Feb 2020 20:17:39
> >> From: Jan via Cookinginthedark
> >> To: cookinginthedark@acbradio.org
> >> Cc: Jan
> >> Subject: Re: [CnD] Microwave oven
> >>
> >> Mine lasted about eight years. I miss it.
> >>
&
There is also something to be said about cooking preferences and taste
preferences. In my world, there is no room for a slow cooker. I don't need
to cook something longer than I would cook it in another setting. And I
don't like many of the foods that slow cookers are used for. I like meat and
Glad you enjoyed it.
-Original Message-
From: Cookinginthedark On Behalf Of
margo Downey via Cookinginthedark
Sent: Friday, February 21, 2020 9:48 PM
To: cookinginthedark@acbradio.org
Cc: margo Downey
Subject: [CnD] Delicious Pork Chops Revisited
Immigrant, we tried the pork chops
Delicious Pork Chops
4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs
Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a
greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till
tender.
-Original Message-
From:
1 American stick of butter equals 4 ounces, or about 115 grams. It also
makes 1/2 cup of butter.
-Original Message-
From: Cookinginthedark On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Saturday, February 22, 2020 3:21 AM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef
I know several people whose TEMO microwave ovens lasted much longer than
that.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Wednesday, February 19, 2020 6:15 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Microwave
I don't know if there is such thing as absolute "proper" in this case.
People do what works best for them, and whatever helps in completing the
task is considered the proper way. I would rather place the measuring cup
into the bag or canister of flour, and fill it by either using the cup as a
To: cookinginthedark@acbradio.org
> > Cc: Jennifer Thompson
> > Subject: Re: [CnD] New Wave oven
> >
> > I don't think it is right to jack up the price for a talking toaster
> > oven
> or
> > anything else that talks.
> >
> >
> > -Origina
A few things about Peapod:
They work with different supermarkets in different areas. For example, here,
in New York City, Peapod works with Stop and Shop, while in other areas of
the country they work with Giant, and maybe somewhere else with yet another
chain. I don't know if their policy changes
Again, I am not sure if the delivery minimum for Peapod differs from area to
area, but here, it is $60. The delivery fee is $9.95 if your order is from $60
to $100, and after $100, it is decreased to $6.95. The delivery fee is waved if
you join PodPass, their subscription service. Occasionally,
This is taken directly from Shipt site:
Can I check out the app before I buy a membership?
Sure, just download the app and sign up for an account. You won't be able to
place an order until you purchase a membership but you can browse to your
heart's content!
If you prefer to browse on
No, Instacart doesn't seem to describe the product. In my area of Brooklyn, I
have quite a few stores to choose from.
-Original Message-
From: Cookinginthedark On Behalf Of
Dixie via Cookinginthedark
Sent: Monday, December 30, 2019 9:13 AM
To: cookinginthedark@acbradio.org
Cc: Dixie
The site is very accessible with the latest version of JAWS and Google
Chrome. Not so much with Internet Explorer.
-Original Message-
From: Cookinginthedark On Behalf Of
Lou Kolb via Cookinginthedark
Sent: Saturday, December 28, 2019 4:41 PM
To: cookinginthedark
Cc: Lou Kolb
Subject:
delivery services
I find that, at least for me, the iPhone app is very accessible.
Best for the New Year,
Suzanne
> On Dec 28, 2019, at 17:05, Immigrant via Cookinginthedark
wrote:
>
> The site is very accessible with the latest version of JAWS and Google
> Chrome. Not so much with Inter
I always use foil when baking anything, and most of the time a double layer
of it. That way, the only cleanup that could ever happen is if the meat
releases so much grease that even through two layers of foil it leaves a few
greasy spots in the bottom of the pan. That is nothing compared to
Devil's Food Cake With Rich Chocolate Frosting
Cake:
4 oz. Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or
chopped into 1-inch pieces
1/2 cup unsalted butter or margarine
1/2 cup firmly packed light or dark brown sugar
1 tbsp. light corn syrup
1 cup all-purpose flour
1/4 cup
Devil's Food Cake With Rich Chocolate Frosting
Cake:
4 oz. Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or
chopped into 1-inch pieces
1/2 cup unsalted butter or margarine
1/2 cup firmly packed light or dark brown sugar
1 tbsp. light corn syrup
1 cup all-purpose flour
1/4 cup
Just my own preference: I would not bake any meat on a cookie sheet, and it
has nothing to do with whether sour cream is one of the ingredients. I would
run a risk of meat juices messing up the oven when I am taking that cookie
sheet out, all it would take is a slightest tilt.
-Original
Baked Steak
1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work)
Salt
Pepper
Garlic powder
Italian seasoning
Butter
Line a baking pan with 2 layers of aluminum foil. Grease the top sheet of
foil. Season the steak to taste with salt, pepper, garlic powder and Italian
seasoning.
ant via Cookinginthedark
> wrote:
>
> No, sour milk and buttermilk is not the same, but you are absolutely
> right when you say sour milk is whole milk that is too far gone to
> drink. Too many people think that sour milk is whole milk with vinegar
> added. And if you want t
Sour milk is not supposed to be regular milk with vinegar added to it. Sour
milk does not have a vinegar taste, its sourness is totally different. Sour
milk, normally, is regular milk which is either left at room temperature for
hours, or have been stored for a few days and had begun to
ITALIAN STUFFED MEAT LOAF
2 lb. chopped sirloin or chuck
1 egg, raw
2 eggs, hard-boiled
1/2 c. Italian seasoned bread crumbs
1/2 Tbsp. garlic, chopped
2 Tbsp. Parmesan cheese, grated
2 or 3 slices ham (cold cut type)
3 slices (1/4-inch thick) Mozzarella cheese
In a large bowl, using a fork, blend
Cheese Stuffed Meat Loaf
6-8 servings
3 slices soft bread, torn into small pieces
1 cup milk
1 lb ground beef
1/2 lb ground pork
1 egg yolk
1/4 cup minced onions
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon garlic salt
Cheese Filling
1 egg white, slightly beaten
1
GERMAN MEATLOAF
1 c. soft rye bread crumbs
1/4 c. milk
1 tbsp. oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 lb. lean ground beef round
1/2 lb. lean ground pork shoulder
1/2 c. grated Parmesan cheese
1/2 c. minced fresh parsley
2 eggs
1/2 tsp. salt
1 tsp. black pepper
Preheat
1 can. Its size is 10.9 ounces.
-Original Message-
From: Cookinginthedark On Behalf Of
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] SLOW COOKER CHICKEN
I am confused what the
No, sour milk and buttermilk is not the same, but you are absolutely right
when you say sour milk is whole milk that is too far gone to drink. Too many
people think that sour milk is whole milk with vinegar added. And if you
want to simulate buttermilk, take sour cream and dilute it with whole
I strike 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
diane.fann7--- via
I have a Nordickware microwave egg cooker which hard-boils up to 4 eggs,
although I almost never fill all 4 compartments, 3 eggs is what I can fit
comfortably.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, March 30, 2020 6:30
Melt the chocolate in the microwave oven, at 50% power, checking and
stirring every 20-30 seconds.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Wednesday, April 22, 2020 5:15 AM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD]
in the bag and bake it. I
put the bag on a cookie sheet to make it more stable, but clean up is a snap
and, for me, it's worth buying them.
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Tuesday, March 10, 2020 2:03 AM
To: cookinginthedark
l Message-
> From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
> Sent: Friday, September 4, 2020 5:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: [CnD] Crab-Stuffed Catfish
>
> Crab-Stuffed Catfish
> 1 can (6 ounces) crabmeat, drain
> Pamela Fairchild
>
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
> Sent: Friday, September 4, 2020 5:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: [CnD] Crab-Stuffed Catfish
>
> Crab-S
1/2 to 1 cup butter, and 1-1/2 cups flour.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 12:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com
: Re: [CnD] Robert Redford Recipe - Food.com
So I guess this means you can choose either 1/2 or 1 cup of each of those, the
butter and the flour. I've never seen a recipe quite like that. Thanks for
clarifying.
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via
Sm. is usually an abbreviation for small, so if there are two or more sizes of
pudding, the recipe is calling for a small package. A stick of butter is 4
ounces, or about 115 grams.
-Original Message-
From: Cookinginthedark On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent:
I don't see any problem with dessert recipes, they are just as good as any
recipe. My own definition of junk food is any food that claims to be
low-something - low-fat, low-cholesterol, etc., which means low-taste, and
therefore worth throwing into junk. As far as diabetes, although it is a
Also known as rugelach. Jewish filled pastries.
-Original Message-
From: Cookinginthedark On Behalf Of
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 4:40 PM
To: Penny Reeder via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] Pie crust
What is rughula?
I like that we can share any recipes here for any taste and lifestyle - sugary
and sugar-free, meat-based and meatless, mild and spicy, from all cuisines,
courses and occasions. If we start restricting ourselves because many blind
people are suffering from this disease or that disease, where
Whenever I make a chicken salad, I always buy chicken legs, bake them, and then
take the meat off the bones. Much better tasting than canned meat.
-Original Message-
From: Cookinginthedark On Behalf Of
Evelyn via Cookinginthedark
Sent: Thursday, September 3, 2020 6:47 PM
To:
,
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re
OVEN BAKED ONION RANCH CATFISH FILLETS
2 lb catfish fillets
1 cup sour cream
1 cup mayonnaise
1 (1/2 ounce) envelope ranch dressing mix
1 (6 ounce) can French fried onion rings
Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size
bowl. Put half of the mixture in a flat dish,
BAKED CONTINENTAL CATFISH
12 catfish filets
2 tsp. salt
1 c. chopped parsley (fresh)
1/2 c. margarine or butter, softened
3 Tbsp. oil
1 egg, beaten
1/2 c. milk
3/4 c. dry bread crumbs
1/2 c. grated Swiss cheese
Sprinkle catfish inside and outside with salt. Add parsley to butter and mix
Catfish With Mushrooms And Cheese
1 serving
9 ounces catfish fillet
3-1/2 ounces mushrooms
2 ounces cheese
2 ounces mayonnaise
Salt to taste
2 tablespoons oil
Slice mushrooms and fry in oil. Cut fish into slices, season with salt and
transfer to a baking pan. Top fish slices with fried mushrooms,
Parmesan Catfish
1/2 cup fresh Parmesan cheese, grated
1/4 cup flour
1 teaspoon salt
2 lb skinless catfish fillets
3 tablespoons milk
2 tablespoons butter, melted
Preheat oven to 400 degrees. Combine Parmesan, flour and salt. Dredge the
catfish in milk. Coat fish well with cheese mixture. Place on
Crab-Stuffed Catfish
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup
imitation crabmeat, flaked
3 tablespoons seasoned bread crumbs
2 tablespoons shredded cheese
2 tablespoons butter, melted
1-1/2 teaspoons mayonnaise
1/8 teaspoon salt, optional
2 catfish fillets (6
I often buy canned tiny shrimp, which don't need cooking. I use them for
salads, and I intend to do it in the next couple of days. As far as frozen
shrimp, in many cases they do need cooking.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
The frosting will probably be creamier, but I don't see why not.
-Original Message-
From: Cookinginthedark On Behalf Of
Wendy via Cookinginthedark
Sent: Tuesday, October 13, 2020 1:36 PM
To: 'Cooking in the Dark'
Cc: Wendy
Subject: [CnD] Whipped Cream Cheese
So happy we are back up &
I am not sure if the person is looking for a recipe for homemade Bisquick,
or for biscuits.
-Original Message-
From: Cookinginthedark On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Thursday, October 15, 2020 10:54 PM
To: Cooking in the Dark
Cc: Cindy Simpson
Subject: Re: [CnD]
Or, a group owner or moderator may announce the creation of the new group
and provide the subscription address, and anyone interested in joining will
have a way of subscribing, while the rest will not subscribe (including
those who choose not to, or those with outdated e-mail addresses, etc.).
I would be hesitant to add soda, I don't like adding anything that would
give meat a sweet taste.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject:
I don't wrap it. I pour a very small amount of water onto a shallow plate
(water is totally optional), place the corn onto the plate and microwave it
on high power for 3 minutes. My microwave has a 900-watt capacity. Then I
remove the corn from the microwave and coat with butter.
-Original
Yes, they can. I use my braille-marked cups for milk and water as well as
for dry ingredients.
-Original Message-
From: Cookinginthedark On Behalf Of
Gary Metzler via Cookinginthedark
Sent: Tuesday, August 18, 2020 5:04 AM
To: Cookinginthedark@acbradio.org
Cc: Gary Metzler
Subject:
love rabbit, and I've hunted high and low, and can not find it.
Ron
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Friday, August 21, 2020 00:40
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit
I had tried rabbit once, and I liked
nna Galassi
Subject: Re: [CnD] Eating rabbit
I tried it many years ago. It was in a stew. I liked it.
Anna
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Thursday, August 20, 2020 10:40 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit
I had tr
PM, Immigrant via Cookinginthedark wrote:
> You mean, you cannot find it in stores?
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of Ron Kolesar via Cookinginthedark
> Sent: Friday, August 21, 2020 8:03 AM
> To: cookinginthedark@acbradio.org
> Cc: Ro
I don't see anything wrong with eating duck or goose.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 6:30 PM
To: meward1954--- via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Yesterday's nostalgic
hu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 19:42:21
> > From: Immigrant via Cookinginthedark
> > To: cookinginthedark@acbradio.org
> > Cc: Immigrant
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > I don't
Check Independent Living Aids, they used to carry it.
-Original Message-
From: Cookinginthedark On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 5:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: [CnD] Lock-lid saucepan
When I was
I would think oil is better than applesauce, it would result in a cake that is
more moist. Melted butter is probably even better than oil.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To:
With the locklid saucepan, I wear oven mitts to carry the pan to the sink.
Then, I invert the pan over the sink, so that the side containing the holes
is away from me. The water drains through the holes into the sink, and it
doesn't take too long. The steaming hot water does not even touch me
Some people don't change their reply and forward settings, and in many
e-mail programs, the default setting is to prefix every line of a replied or
forwarded message with grater signs. Some mail configurations, though, don't
leave any other choices.
-Original Message-
From:
of sounding ignorant, are we talking the salad ranch?
Best regards,
Kimsan Song
kimsans...@icloud.com
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, May 28, 2020 4:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD
This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in
unflavored
yogurt on poultry over night for a more tender result.
Eileen
From: Immigrant via Cookinginthedark
Sent: Saturday, May 30, 2020 9:24 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Salt makes meat tougher?
I was surprised to read in a recent message that salt
ver night for a more tender result.
>
> Eileen
>
> From: Immigrant via Cookinginthedark
> Sent: Saturday, May 30, 2020 9:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: [CnD] Salt makes meat tougher?
>
> I was surprised to read in a recent mes
ded to
>tenderize meat, at least chicken, with yogurt. Only use plain
>unflavored yogurt on poultry over night for a more tender result.
>
>Eileen
>
>From: Immigrant via Cookinginthedark
>Sent: Saturday, May 30, 2020 9:24 PM
>To: cookinginthedark@acbradio.org
>Cc: Immigr
I was surprised to read in a recent message that salt supposedly would make
cooked meat tougher. From my own experience, I can say with certainty I
don't find it so. I cook beef, pork or poultry in the oven, and if I don't
season the meat with salt, it is usually because I bread the meat and there
ee no reason to brine meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Saturday, May 30, 2020 11:56 PM
> To: Immigrant via Cookinginthedark
> Cc: Jude DaShiell
&g
You are better off pouring in the sink, not on a counter or a tray. This
way, any spilled liquid will end up in the sink. Less cleanup.
-Original Message-
From: Cookinginthedark On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Sunday, May 31, 2020 9:01 PM
To:
Double Chocolate Lava Cakes
15 oz bittersweet chocolate
1 lb butter
3/4 cup coco powder
1 lb box of confectioners sugar
1 1/2 cups flour
9 whole eggs
9 egg yolks
Grease 12 ramekins.
Melt together the bittersweet chocolate and the butter. Add the coco powder,
sugar and flour, then add the whole
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