It doesn't seem to matter what kind I use in mine, it all turns out great.
I've cooked normal long grain white rice, basmati rice, brown rice, wild
rice, and even a mix of 50-50 white rice and barley. I use two cups of water
per cup of rice except for the brown rice, where I use a little more
Rice sticks because of starch. If you're using raw rice, the kind without
seasonings or other stuff in it, pour the rice into a glass jar and fill the
jar with water, then give it a good shake, place the open lid of the jar
against a mesh strainer, and empty it. Repeat this process several times,
I like my Panasonic a lot. I don't have the model number, but it does a
great job, it's very simple to use, and it's not difficult to clean either.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Shirley Baker via Cookinginthedark
Yeah, that caught my attention too, though since it's cooked with the lid
off it might need that much.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Will Henderson via Cookinginthedark
Sent: Sunday, June 08, 2014 1:48 PM
To:
Here's the best test I can think of. Feed it, and if it increases in bulk
then it's good to use.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Gerry Leary via Cookinginthedark
Sent: Thursday, June 12, 2014 7:06 AM
To:
Freeze celery if you're going to use it in something that is going to soften
it up anyway. If you need it firm then don't freeze it, wrap the ribs in
aluminum foil and they'll keep a very long time. (This is one of Heloise's
hints, and it works)
-Original Message-
From: Cookinginthedark
I've never tried cooking them in the microwave. Halve the portions for a
single serving. They cook exactly like white rice, so whatever you use to
make rice should work. I buy them at the grocery store in either the baking
needs aisle or where the rice and other grains are. The ones I get come in
Yes. Bacon is better when fried instead of just cooked, so a bit of oil on
it, or if you're a purist a dab of bacon grease, helps it to cook crispier,
especially the thicker types of bacon.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On
If I'm cooking something that calls for poultry or fish or if the
substitution can be made without any detriment to the flavor I'll go with
it. Anything that requires the turkey or chicken substitute for beef or pork
I'll go with the asked for meat, as soups, stews, and other things with a
liquid
It's vanilla pudding. Here's another recipe from Top Secret Recipes for it,
using egg substitute and some other stuff instead of the pudding:
Title: Orange Julius
Categories: beverages, clone, juices
Servings: 2
1 c orange juice
1 c water
¼ c egg substitute
¾ ts
Nobody is sending them right now. And RJ has sent a few recently, so we're
still getting them, just far less right now. Plus it's the typical early summer
slowdown as people are busy dealing with vacations and visiting family and
getting out of the house.
Anything in particular you'd like to
Here's one I like a lot, though I haven't had it in a while because I'm
dieting.
2 boxes of macaroni and cheese
1 stick of butter
½ cup of milk
1 lb. of hamburger meat (your choice of beef, chicken, turkey, whatever)
1 medium onion, chopped
1 can of mushroom pieces and stems, drained
1 jar (14oz)
I spend almost all of my grocery money each month at Aldi. I like their
concept, they're blind supportive, and they have great prices.
I won't be trying the gluten free pasta, though, as I don't have a gluten
allergy, and nutritionists and food scientists are saying that there is no
benefit to
Aldi is the least expensive grocery chain I've found. Note that you'll bag
your own groceries, rent a shopping cart for a quarter, (you get it back
when you put it back in the rack) and you'll need to bring your own bags.
And don't try to shop there tomorrow, as they also give their people
My local store will pull my shopping list items for me so I can just pick
them up as long as I give them at least a day's notice. I also frequently
have people who give me and my roommate their cart, not worrying about the
quarter they're giving up. The stores also tend to be a bit quieter, too,
So you're on a soft diet with low acid content.
Alfredo sauce is of course going to avoid the acid from tomatoes. But it
seems your biggest challenge is getting a decent amount of protein, as many
meats will be out of the question. Mashed beans won't break the soft rule,
so you'll want to cook
Yeah, I had that problem when I went to the doctor for a TMJ problem and got
told I was on a soft diet for the following month. When they told me this I
thought about the two sirloin steaks I had in the fridge, just about
completely thawed and ready to grill. Quite annoying.
-Original
Is it the texture of the bread? Because if it's just too stiff you can take
a spoon of peanut butter and slip it into a container of breadcrumbs. Don't
chew, just let it dissolve in your mouth. Of course if there's another
reason for no bread then this won't work.
-Original Message-
A pressure cooker is a simple device. My Presto works well, and my
suggestion is to get one that's a well-established brand. The reality of
pressure cookers is that the rubber gasket is going to die at some point,
and it'll croak off long before the pot, lid, and valve bob lose
functionality, so
Agreed, a rocker style pressure bob is probably best for the completely
blind. Mine is like that and it works fine.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via Cookinginthedark
Sent: Sunday, July 06, 2014 9:53 PM
To:
The Presto I have is a stove top model. My one concern with most electric
ones is that the temperature gauges are not blind accessible. Also, simple
means less to break. You can count on blowing out a gasket after a few
years, but mine is still in wonderful shape since I got as a wedding gift
back
Your I-Phone is putting the message at the bottom, so list members who don't
look there for it will think your message is empty. This is a common problem
with messages sent from such devices, so you might want to make sure your
cursor is at the top before entering your message.
-Original
I like The Bread Machine Baker as the author has actually made every
recipe in the book, and they're often very straightforward recipes. I don't
know about accessibility though, as I've never seen it in an accessible
version. My plan is to scan it and make it available via Bookshare at some
point.
My experience has been that they like blood sacrifices, and it doesn't
matter if you're blind or sighted, just about everyone manages to cut
themselves when they use one.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via
A glove made of metal rings. It looks like the armor warriors wore back in
the medieval times, chain mail.
I've never known a butcher who used one, though.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Lenore Koszalinski via
Very and not to any detail, as they're made of small metal rings.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Debbra Piening via Cookinginthedark
Sent: Wednesday, July 09, 2014 5:15 PM
To: cookinginthedark@acbradio.org;
Stuffing moistness isn't a function of cooking time more than it's a
function of how moist it is going in. My step-grandmother's dressing goes in
as almost a soup and comes out wonderfully moist. You have to cook
dressing/stuffing to get the right texture and flavor mixing, so for moister
results
Here's a recipe for salsa from a friend of mine. I haven't made it yet, but
it seems to be something that has no obstacles for blind folks. She also
cautioned that you should be careful how many peppers you include, as her
first attempt she accidentally put in twice the specified amount.
Salsa
1
Yeah, great source of fiber, and if the salsa is good enough you could eat
it on roofing materials.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via Cookinginthedark
Sent: Sunday, July 20, 2014 11:25 AM
To:
These cheese crisp sound like very simple quesadillas.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Teresa Mullen via Cookinginthedark
Sent: Friday, July 25, 2014 6:28 AM
To: cookinginthedark@acbradio.org; Brittany Simpson
Simple.
Take the wrapper off the stick. Fold it so you have one butter width of the
wrapper and fold the ends in. Now fold the wrapper twice, so that you have
one quarter of the full length of the stick as your width. This will give
you an exact measurement of two tablespoons.
To recap:
1.
Yes, but bentonite or sparkaloid are both better at that, or if you want to
stop fermentation in the bottle you can filter using a bottle mouth filter,
though all fine wines are unfiltered, which is why they require decanting,
which is part of the fine wine ritual.
-Original Message-
Back in December/January a friend of mine did a class down in Chile, and
while she was there she was accompanied by a load of young vegetarians as
fellow students. The cooking staff there didn't know what to fix for them,
so they'd do things like open a can of green beans and a can of corn and
Cookinginthedark
Sent: Wednesday, July 30, 2014 9:26 AM
To: cookinginthedark@acbradio.org; Nicole Massey
Subject: Re: [CnD] Salad Spicing Suggestions
basil origno, thine rosemary
Betty Emmons
- Original Message -
From: Nicole Massey via Cookinginthedark
cookinginthedark@acbradio.org
The crock pot I used last night for a party was one of the original Rival
Crock Pots. I just put a liner in it to make cleanup easy, and it worked
fine.
A crock pot is a very simple circuit -- a power wire goes in and hits the
knob, which sets how much electricity goes into the heating element.
Hey, folks.
I made Henry's lemonade recipe for a spiritual gathering on Saturday, and I
used the bottled lemon concentrate for it. It was way too tart. So what is
the ratio between lemon juice and lemon concentrate? Thanks for any
responses that clear this up for me.
Your rice can get mushy if you cook them together in the crock pot. The key
is to put the rice in late in the process, around an hour from serving time,
and also making sure that you have plenty of liquid in it. You can also
cook them separately, then mix them at the end.
For authentic New
None. It doesn't add anything to scrambled eggs and increases the cooking
time.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Blaine Deutscher via Cookinginthedark
Sent: Friday, August 08, 2014 6:17 PM
To: Cooking in the Dark
And remember that you don't want high heat. The best scrambled eggs are
cooked gently, not fast, as cooking them too fast will make them hard and
negatively impact the flavor.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of David
It's a baked breakfast cake in the same family as breakfast muffins. In fact
I've made blueberry coffee cake by using two packages of muffin mix in the
past. It's usually not as sweet as dessert cakes.
-Original Message-
From: Cookinginthedark
It's also great without coffee, too, for those of us who wouldn't drink
coffee if it was the last drink on the planet. I tend to prefer my coffee
cake serving hot with a glass of milk.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of
It's a matter of personal taste. To me they taste like chemicals, but some
folks don't mind their flavor.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Christy via Cookinginthedark
Sent: Sunday, August 17, 2014 1:31 PM
To:
Regina Marie has some good advice here.
Start with a pan sitting on the counter. Put something, like a sink stopper,
(the flat disk kind) a scratched CD or DVD, or other object in the pan. Use
your spatula to flip it. (The stopper is great, because the sides are
different) When you're confident in
A spaghetti squash is a large squash around the size of a cantaloupe. You cut
it in half, seed it, and cook it in the oven, often in a little bit of water,
then scrape it with a fork to remove the strands of squash, which closely
resemble spaghetti, from inside the skin.
-Original
Identity theft, total ruination of your credit score, time in court to get
fraudulent charges off your identity, charges for legal issues committed in
your name, myriad harassing phone calls from creditors you never did any
business with, and a complete drain of your bank account resulting in you
Welcome to the list. You'll get a lot of great recipes and techniques here.
Sorry, but my only pork chop recipes are either oven or electric skillet
recipes, though the basic oven pork chop recipe might work. In this one you
slice up potatoes and an onion and layer the onion and then the potatoes
When was the last time you cleaned out the inside of your microwave,
especially the top surface inside?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Donald via Cookinginthedark
Sent: Friday, September 05, 2014 9:31 AM
To:
I have a counter top roasting pot that works like a stove, with temperature
settings just like a stove, but it's easier to heat up than a stove and it
works just as well. It also has a removable pan so it's easy to just drop
into the dishwasher to clean. It's great, and it takes about the same
It's a Hamilton Beech 6.5 quart roaster oven. The temperature knob goes from
200-450°f. That should be enough to find one, and it's very useful.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
Boiling speeds up the process for dried pasta, but it's not mandatory,
though you run the risk of some breakdown if it takes too long. For an
experiment get out a glass, put some water in it, and drop some pasta in it
and leave it for several hours and the pasta will go soft.
The problem with
Crock Pot. Microwave. Toaster Oven. Electric Skillet. Some will require a
bit of marking, but these tools will allow him to cook without turning on
the stove or oven.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of sayegh.mary---
I haven't made this, but I plan to at some point. Be careful when frying it.
Title: Cauliflower Cake
Categories: Louisiana, vegetable, side dish
Servings: 4
1 medium cauliflower
1 egg
Italian flavored bread crumbs
Parmesan cheese, grated
This one sounds fairly easy and also without much in the difficulty
department for blind folks. For those unfamiliar with short quantity
indicators, ts is a teaspoon, c is a cup, and tb is a tablespoon.
Title: Spring Vegetable Pie
Categories: Vegetables, Cheese/eggs
Yield: 6 servings
Also do searches for things like dilled mayonnaise or garlic mayonnaise
for ideas. You can also use other sauces and dressings on sandwiches. My ex
used Green Goddess on sandwiches, for instance. And you can replace sour
cream with mayonnaise in any dip that uses it. Also experiment with a dab of
-
From: Nicole Massey via Cookinginthedark
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Susan Lumpkin'
slump...@austin.rr.com
Sent: Thursday, October 23, 2014 10:40 AM
Subject: Re: [CnD] Ideas for sandwich spreads
Also do searches for things like dilled
Get a crock pot or slow cooker with the simplest controls you can, so you
don't have to deal with accessibility issues, then also grab a timer so you
can just plug it in and have the power come on at the right time to the
crock pot. You can also boil water and use it to make noodles, rice, or
It's easy to keep Jell-o from becoming rubbery -- just don't put any liquid
in it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via Cookinginthedark
Sent: Sunday, November 02, 2014 6:29 PM
To: cookinginthedark@acbradio.org;
Unless it's a deep dish gourmet pizza I've always eaten it with my hands,
and also thought that people eating pizza with utensils to be a bit prissy.
If I'm eating fries or tots or even onion rings and there's no room for
ketchup or other dipping sauces (I tend to prefer mayo on my fries) I'll eat
As someone who was sighted a mere 12 years ago, and having spent significant
time in college also spent significant time in pizza places, I can't recall,
with two exceptions, any incidences of people eating pizza with utensils
other than the ones they grow at the ends of their arms. Those two
Yes, though I prefer rocker knives for cutting pizza, as it does it with far
more control and a whole lot faster.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Jan via Cookinginthedark
Sent: Saturday, November 08, 2014 6:36 PM
As do I, and I need to get around to scanning it one of these days.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Betty Emmons via Cookinginthedark
Sent: Monday, November 10, 2014 1:04 PM
To: cookinginthedark@acbradio.org;
You know, precooking in the microwave would also help to reduce fat content,
as you wouldn't need butter then to sauté them. Good idea.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Andrew Niven via Cookinginthedark
Sent: Monday,
Yep, I once dumped an entire jar of ground cumin into some eggs because
someone took off the little plastic thing that made it shake out instead of
pour out.
I also once sprinkled sugar on a pizza instead of parmesan cheese. (This was
at a pizza restaurant) And my steamed Brussels sprouts turned
I have the T-fal, and it's a breeze to use. I build my quesadilla on it
cold, then plug it in and give it five minutes and it's done just right.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Paul Guido via Cookinginthedark
Sent:
The classic Frito pie is as follows. Note this is for a single serving, and
it's up to the pie creator as to the proper balance.
First put a layer of Frito corn chips in a bowl. Ladle chili, either
homemade or canned, (Wolf brand is popular for this) over it. About half a
can or a heaping cup of
A small can of green chilies also works well in this to spice it up a bit.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Monday, December 08, 2014 10:49 AM
To:
A mandolin (sp?) would do it with little problem. Cutting guides with
adjustable spacing would do it too, or a slicer with a circular blade. The
first and last will require more care to keep white or yellow onions from
turning into red onions.
-Original Message-
From: Cookinginthedark
I've found that for a great mini-pizza you can't go wrong with English
muffins. You can use either the normal ones or the multi-grain ones. You
might think they'd be a bit to bready, but the way they cook gets you that
hand tossed crust mouth feel, and they're far easier to make than trying to
I don't have this problem but I also make sure to stir for two minutes after
pouring boiling water in the mix.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 06, 2015 7:41
Replied offlist.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Mike and Jenna via Cookinginthedark
Sent: Saturday, February 07, 2015 10:27 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] chinese food
Hi,
I am
Just a note -- the word impossible tends to denote a Bisquick recipe, as
it's what they used for a lot of their recipes.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Linda Yacks via Cookinginthedark
Sent: Tuesday, February 03,
I was always told to dip tortillas in chicken broth to soften them before
trying to roll them. It's been a while since I've done this however.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of sayegh.mary--- via Cookinginthedark
I was told by the ex-boyfriend of a friend of mine, who was wrong in just about
everything else, that to measure spaghetti in terms of number of people you
grab a bunch of spaghetti in your dominant hand, with your thumb and index
finger circling the pasta. If the ring puts your fingernail at
Monterrey Jack is often thought of as a Mexican cheese, but there are others,
like Queso Blanco, that are more authentic. That said, Jack makes a good
substitute for it.
-Original Message-
From: Nancy Martin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent:
Yes, Green Chili Sauce tends to have a hotter flavor and is made with green
chili peppers or another green pepper and often also has tomatillos in it. It's
not interchangeable with the typical chili sauce.
-Original Message-
From: Nancy Martin via Cookinginthedark
Nope, just used a packaged beef rice product, though I'm going to make the
African beef and rice at some point.
-Original Message-
From: Nancy Martin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 16, 2015 12:45 PM
To:
They're bitters, used in the mixed drink the Old Fashioned. You can find them
on the mixers aisle with the sweet sour, tonic water, club soda, and bloody
Mary mix.
-Original Message-
From: Nancy Martin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday,
No, but I'm very careful where things go. I do a lot of prep work, put
things in specific order, and keep a dish for utensils next to the stove
when I'm cooking. I also tell everyone to get out of the kitchen when I'm
working and I won't start cooking anything more than just heating something
up
making a lot
of pasta, because you can break up severl at once.
Paula
On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote:
I was told by the ex-boyfriend of a friend of mine, who was
wrong in just about everything else, that to measure spaghetti in
terms of number of people you
can do this
while
your water is heating. It doesn't take long, even if you're
making a lot
of pasta, because you can break up severl at once.
Paula
On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote:
I was told by the ex-boyfriend of a friend of mine, who was
wrong
This was an experiment, and it worked just fine.
1 package of beef rice and all ingredients to make it
1 lb of ground beef or turkey
1 12 oz. package of mixed vegetables, frozen (corn, peas, green beans, and
carrots)
1 small can of mushroom stems and pieces
1 envelope of brown gravy mix
1 cup of
The best one is for a standard Waldorf Astoria red velvet cake, but divide the
batter and make it in a nine inch square pan and a nine inch round pan. When
done slice the round one right down the middle and put against the square cake
on two adjacent sides, then put a bit of red food color in
Use clips on the bag, and have someone create a tag out of sculpy or other
polymer clay with a number, either in Braille or Arabic numerals, and clip
that spring clip to the bag. Then create Braille labels and stick them to a
sheet of paper on the outside of the fridge. Include the bag number on
I never use coffee in my chili, but I'm a chili purist. And beer, as an
ingredient in soupy stuff, is always a full can or bottle, and you cook it
down to proper consistency if the liquid is too much.
-Original Message-
From: Cookinginthedark
Cous cous might be a bit too fine. Orzo is larger, around the size of a
sunflower seed. Treat it like any other smallish pasta.
-Original Message-
From: Abby Vincent via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 22, 2015 4:15 PM
To:
If you ever happen to find a recipe for their burrito seasoning I'd love that
one.
-Original Message-
From: Nancy Martin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 11, 2015 10:00 AM
To: blindrecipeexcha...@yahoogroups.com;
I suspect someone got hacked.
-Original Message-
From: Colleen Chandler via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, March 10, 2015 9:33 PM
To: cookinginthedark@acbradio.org; jan brown
Subject: Re: [CnD] (no subject)
What does this have to do with
There is no one answer for every recipe. If your recipe already has a lot of
complex flavors or if it's got a lot of very strong spicing, especially high
fire peppers, then it's probably better to go with a normal tortilla or wrap
bread, as the flavored ones may, at worst, muddle flavors or at
Hominy is corn soaked in brine until it expands and the skin of the corn comes
off. It tastes different from corn, and can be find in yellow and white
varieties. Hominy is used in a lot of southern dishes and in some Mexican
dishes too.
-Original Message-
From: John Diakogeorgiou via
Give us a bit more to go on here -- are you looking for main dishes, snacks, or
the gamut, and what things can your diabetic person not eat? Does the diabetic
in question have any kidney damage yet, as that will also make a huge
difference.
-Original Message-
From: Caroline via
My concern with using couscous in a salad recipe is that it might not give you
the saturation and presence that orzo would, as the much finer pasta would
wash away easier in a dressing, while orzo's higher size and body wouldn't get
carried to the bottom of the bowl as easily. Taste
There's another type, the type that I prefer. It consists of an electrical unit
with a timer that has a drip tray that sits over the water bowl to catch
drippings, along with a basket to hold the food that sits on top and a lid. Dot
markers on the timer knob are all it takes to make this type
Do you have an electric skillet? If so I have a great pork chop recipe I could
send along that a friend of mine gave to me. I also have an amazing baked pork
chop recipe a friend of mine gave me, but it takes a lot more work.
-Original Message-
From: Kimsan via Cookinginthedark
What I do is mix the Jiffy mix with an additional cup of water, which makes it
a lot more like a slurry. Then it levels out well, though you do need a
slightly taller cooking dish.
There are other cornbread mixes that aren't sweet that might provide an option
for you.
-Original
Rocker knives are the best way to do it, as you do a cut in a single action,
but if you're cutting with a roller knife then cut towards you instead of away,
turning the pizza so each cut is directly toward you. It won't be perfect, but
it's a lot closer, and of course take your time cutting. I
Title: California Guacamole
Categories: Vegetable
Servings: 12
2 ripe avocados
3 tb fresh lemon juice
½ c diced onion
3 tb chopped tomato
½ ts salt
2 tb minced cilantro
Cut the avocado in half and remove the pit. Scoop out the pulp and place in a
bowl. Drizzle the
Note also, that guacamole doesn't contain any hot peppers -- it's specifically
used to cool down the heat, so putting peppers or pepper juice is a violation
of the purpose of the recipe. Serve peppers or peppery stuff separately.
-Original Message-
From: Mike and jean via
Someone got hacked, most likely. This is the second one from the same address,
so someone might want to let the moderators know so they can put the account on
moderation until it's cleared up.
-Original Message-
From: Nancy and Gary via Cookinginthedark
Dressing a steak will improve your quality and bring out the flavor nicely.
There are multiple ways to dress a steak, but this is what I do.
First I pour out a little (as in, maybe a tablespoon for two or three steaks)
of EVOO or another good quality cooking oil on a flat surface, like a plate.
Guacamole:
2 md ripe avocados, peeled and seeded
2 tb lemon juice
1 ts seasoned salt
¼ ts Worcestershire sauce
Halve avocados and remove the pit, then scrape out the avocado from the skin.
Mash the avocados and add remaining ingredients. Mix thoroughly.
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