Re: [CnD] pressure cookers

[juliette via Cookinginthedark]

Sharon and anyone else,
To listen to "cooking in the dark" with Dale Campbell, and/or "cooking with the 
hazelnuts" on ACB radio and you don't have or can't use a computer, but you 
have long distance, you can call (605(475-8130 (audio now.) These two programs 
start on Saturday evening each week (not sure exactly what time) but are 
repeated for 24 hours; the people that do these shows are totally blind and on 
occasion, use all kinds of the newest electric gismos. I hope this helps!

Best,
Juliette Silvers

- Original Message -----
From: juliette via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 06/11/2016 9:20 pm
Subject: Re: [CnD] pressure cookers

>
>
> Sharon, if you have a computer you can get two cooking shows on Saturday 
> night on acb main menu radio. On one of them, a guy use an electric pressure 
> cooker and he's totally blind.
> 
> Juliette
> 
> - Original Message -
> From: Sharon Howerton via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 06/11/2016 6:11 pm
> Subject: [CnD] pressure cookers
> 
> >
> >
> > I am an avid QVC shopper and just got a message that all of their pressure
> > cookers will be on payments. Can anyone comment on the accessibility of a
> > pressure cooker? I am totally blind and live alone (now that my kids are
> > grown and married!).
> > 
> > Thanks!
> > 
> > Sharon
> > 
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Chinese Pie Casserole

[juliette via Cookinginthedark]

Alice, I thought the same as you. Chinese?  It kind of sounds more like a 
shepherd's pie with a little more corn!

Juliette Silvers

- Original Message -
From: Alice Dampman Humel via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/12/2016 8:25 am
Subject: Re: [CnD] Chinese Pie Casserole

>
>
> Chinese? 
> On Jun 12, 2016, at 5:30 AM, Sandy via Cookinginthedark 
>  wrote:
> 
> > CHINESE PIE (CASSEROLE)   
> > 
> > 1 lb. ground beef
> > 8 oz. can kernel corn
> > 8 oz. can cream corn
> > Mashed potatoes (fresh or instant)
> > 
> > 
> > Brown beef in pan, then drain grease. 
> > Put beef as a bottom layer in a casserole dish. 
> > Drain water from kernel corn, place this as the second layer on top of beef.
> > 
> > Spread cream corn as third layer on top of kernel corn. 
> > Make mashed potatoes as normal (either fresh or instant) and cover the cream
> > corn as the top layer. 
> > Cover dish and bake for 30 minutes on 350 degrees.  
> > 
> > 
> > Fear is just excitement in need of an attitude adjustment! 
> > 
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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Re: [CnD] cooking bacon

[juliette via Cookinginthedark]

As I've said before, I don't cook bacon much so not sure about this _but I have 
a flat metal piece  (device) with a knob in the middle so you can pick it up. 
It hass small holes (not tiny) all over the device. You put it over bacon on 
the stove and theoretically, it will cook both sides at once.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 06/11/2016 8:36 am
Subject: Re: [CnD] cooking bacon

>
>
> Juliette, I had to cringe as soon as I read that you used one of those thin 
> aluminum pans. I'm so sorry you were hurt. One needs something sturdy for the 
> bacon.
> 
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, June 10, 2016 9:14 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] cooking bacon
> 
> Cooking Bacon: a cautionary tale
> Many years ago I decided to fry bacon in my oven using one of those thin 
> aluminum rectangular light pans with ridges to catch the fat. When I went to 
> remove the pan it collapsed spilling the grease on my arms. I almost went to 
> the emergency room for that one and of course, never cooked bacon in one of 
> those pans again.
> 
> Juliette Silvers
> 
> - Original Message -
> From: Sharon Howerton via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 06/10/2016 4:01 pm
> Subject: Re: [CnD] cooking bacon
> 
> >
> >
> > Randy, my sister bakes hers in the oven and I've done the same. She said to 
> > bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. 
> > I have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> > easier than frying on the stove and better tasting, I think, than preparing 
> > in the microwave. I'd say to just experiment with time depending on the 
> > thickness of your bacon. Good luck.
> > Sharon 
> > 
> > -Original Message-
> > From: randy tijerina via Cookinginthedark 
> > [mailto:cookinginthedark@acbradio.org] 
> > Sent: Friday, June 10, 2016 3:27 PM
> > To: cookinginthedark@acbradio.org
> > Cc: randy tijerina
> > Subject: [CnD] cooking bacon
> > 
> > hi friends'''Randy here...'''what's the best way to cook bacon?
> > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like 
> > it was on the stovedd_b, without all that fat'''how do you guys do it?
> > 
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> > 
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
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Re: [CnD] I'm trying again

[juliette via Cookinginthedark]

Marleen, I think you sent this to the wrong address!

- Original Message -
From: Marleen O'neill via Cookinginthedark  
To: cookinginthe dard  
Date: 06/12/2016 5:35 pm
Subject: [CnD] I'm trying again

>
>
> Hi Dad,
> 
> I hope you get this e-mail.  We did some cleaning today but I have a lot to 
> go.  It is very warm here.  There isn't even a breeze.  Bruce is listening to 
> the baseball game and he's not too happy.  The Phillies aren't doing well at 
> all.  We were listening to what happened in Orlando, Fl and Obama's speech.  
> He's such an idiot!  We had hotdogs, baked beans, and I had sauerkraut.  I 
> hope you get this e-mail.
> Love you very much,
> 
> Marleen
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
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Re: [CnD] cooking bacon

[juliette via Cookinginthedark]

Nicole, what else would you use this tool for?

Juliette Silvers

- Original Message -
From: Nicole Massey via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 06/12/2016 2:16 pm
Subject: Re: [CnD] cooking bacon

>
>
> They're called either a grill press or a bacon press. They're useful for all 
> sorts of things - in a way they're the precursor to a George Foreman grill.
> 
> -Original Message-
> From: Susan Lumpkin via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 12, 2016 1:34 PM
> To: cookinginthedark@acbradio.org
> Cc: Susan Lumpkin <slump...@austin.rr.com>
> Subject: Re: [CnD] cooking bacon
> 
> My husband Larry and I have looked and looked for one of those. The ones they 
> originally made were larger than the ones they make now. Thhose made now are 
> mainly for the grill and seem to be either of cast iron or of glass.
> 
> Susan 
> 
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 12, 2016 11:51 AM
> To: cookinginthedark@acbradio.org
> Cc: juliette <juliettesilv...@gmail.com>
> Subject: Re: [CnD] cooking bacon
> 
> As I've said before, I don't cook bacon much so not sure about this _but I 
> have a flat metal piece  (device) with a knob in the middle so you can pick 
> it up. It hass small holes (not tiny) all over the device. You put it over 
> bacon on the stove and theoretically, it will cook both sides at once.
> 
> Juliette Silvers
> 
> - Original Message -
> From: Sharon Howerton via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 06/11/2016 8:36 am
> Subject: Re: [CnD] cooking bacon
> 
> >
> >
> > Juliette, I had to cringe as soon as I read that you used one of those thin 
> > aluminum pans. I'm so sorry you were hurt. One needs something sturdy for 
> > the bacon.
> > 
> > -Original Message-
> > From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> > Sent: Friday, June 10, 2016 9:14 PM
> > To: cookinginthedark@acbradio.org
> > Cc: juliette
> > Subject: Re: [CnD] cooking bacon
> > 
> > Cooking Bacon: a cautionary tale
> > Many years ago I decided to fry bacon in my oven using one of those thin 
> > aluminum rectangular light pans with ridges to catch the fat. When I went 
> > to remove the pan it collapsed spilling the grease on my arms. I almost 
> > went to the emergency room for that one and of course, never cooked bacon 
> > in one of those pans again.
> > 
> > Juliette Silvers
> > 
> > - Original Message -
> > From: Sharon Howerton via Cookinginthedark  <cookinginthedark@acbradio.org>
> > To: cookinginthedark@acbradio.org
> > Date: 06/10/2016 4:01 pm
> > Subject: Re: [CnD] cooking bacon
> > 
> > >
> > >
> > > Randy, my sister bakes hers in the oven and I've done the same. She said 
> > > to bake it at 400 for 20 minutes; to be honest, to me that wasn't long 
> > > enough. I have a pan with a drip tray so the grease falls to the bottom; 
> > > it's a lot easier than frying on the stove and better tasting, I think, 
> > > than preparing in the microwave. I'd say to just experiment with time 
> > > depending on the thickness of your bacon. Good luck.
> > > Sharon 
> > > 
> > > -Original Message-
> > > From: randy tijerina via Cookinginthedark 
> > > [mailto:cookinginthedark@acbradio.org] 
> > > Sent: Friday, June 10, 2016 3:27 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: randy tijerina
> > > Subject: [CnD] cooking bacon
> > > 
> > > hi friends'''Randy here...'''what's the best way to cook bacon?
> > > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste 
> > > like it was on the stovedd_b, without all that fat'''how do you guys 
> > > do it?
> > > 
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > > 
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listin

Re: [CnD] food in the arctic

[juliette via Cookinginthedark]

Mike and Jena,
Do you live in Alaska? You can e-mail me off list, I'm just curious

juliettesilvers%gmail_com

- Original Message -
From: Mike and Jenna via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/12/2016 1:53 pm
Subject: [CnD] food in the arctic

>
>
> Food up here isn't very fresh and most of its expired.
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 12, 2016 12:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar 
> Subject: Re: [CnD] Potatoes
> 
> Interesting.
> Thanks for letting me know.
> Smile
> sugar
> 
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> comFilled with light, Sugar.
> 
> 
> -Original Message-
> From: Mike and Jenna via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 12, 2016 9:10 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jenna
> Subject: Re: [CnD] Potatoes
> 
> Hi sugar I love adding cream cheese but in order for them to bring up cirtain 
> foods here they have to freeze hour milk and most all our darry and it makes 
> the creamcheese have a strange texture.
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 12, 2016 11:37 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar 
> Subject: Re: [CnD] Potatoes
> 
> Have you tried adding cream cheese instead of sour cream?
> 
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> comFilled with light, Sugar.
> 
> 
> -Original Message-
> From: Mike and Jenna via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 12, 2016 7:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jenna
> Subject: Re: [CnD] Potatoes
> 
> Hi,
> 
> I always use our kitchen aid stand mixer when I make mashed potatos and I 
> always add butter and sourcream. Last night we replaced the milk with half 
> and half and found it made them taste even better.
> 
> -Original Message-
> From: Susie Stageberg via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 6:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Susie Stageberg 
> Subject: Re: [CnD] Potatoes
> 
> I know people who use a ricer are dedicated to that way, but I love, love, 
> love my stand mixer. It makes fluffy mashed potatoes and my family inhales 
> them. Sometimes I drop a clove of garlic in the water when I cook the 
> potatoes; sometimes I add chives or sour cream or cheese when I mash them. 
> 
> Susie
> 
> 
> 
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 4:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] Potatoes
> 
> There are many different delicious ways to fix potatoes.  I like trying new 
> ones.  It's great to share ideas this way.
> 
> Marie
> 
> 
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 1:57 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Potatoes
> 
> This morning I diced a few russet potatos placed a little butter flavored 
> olive oil and added chopped green bell peppers, red onionseadiced tomatos and 
> added garlic powdereasalt and pepper then on my skillet let it cook for about 
> 15 minutes on med. Heat then mixed a little because if you stir to much they 
> get mushy, anyways then I added hillshire beef kalbosahalf of the larg 
> package chopped) and cooked all together with scramble eggs on the side for 
> another 15 minutes  or till I felt them crispy enough.
>  Topped the potatos with a little cheddar cheese and salsa then served with 
> homemade flour tortillas I made this for my Daniel before a all day session. 
> What was left over I put in burritos to go for hm.lessmile Sugar
> 
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> comFilled with light, Sugar.
> 
> 
> -Original Message-
> From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 1:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] Potatoes
> 
> I love trying different types of potatoes.  Russets are great for the classic 
> baked potato and mashed potatoes. For potato salad, I like half red, half 
> fingerling.  Yukon Golds are great for both baking and salads.  My potato 
> salad has whatever kind of potatoes I have, boiled, sliced, and while hot, 
> adding a bit of Italian dressing.  Peeling is optional.  When they are cool, 
> toss with mayo.  Add chopped celery, black olives, and radishes.  We could 
> 

Re: [CnD] red curry paste and roman noodles

[juliette via Cookinginthedark]

What are roman noodles and could you use chicken instead of beef?


Juliette

- Original Message -
From: Kimsan via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 3:20 pm
Subject: [CnD] red curry paste and roman noodles

>
>
> I'm thinking about making curry with the standard cocanut milk, the red
> curry and some beef.  I'm thinking about the roman noodles, so thoughts? Or
> should I just not even waste the good curry lol.
> 
> Basically, I would boil the cocanut milk and curry, then put the roman
> noodles on top and along with the beef I'm cooking.
> 
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Re: [CnD] Roasting vegetables

[juliette via Cookinginthedark]

Thanks Kim. I love broccoli, cauliflower, potatoes, hate anything I have to 
peel; turnips if I can just cut them up, asparagus. 

Juliette  

- Original Message -
From: Kimber Gardner via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 06/10/2016 10:39 am
Subject: Re: [CnD] Roasting vegetables

>
>
> What vegetables you are roasting will determine how long and which go
> in first etc. For example, root vegetables like carrots, turnips and
> potatoes take almost twice as long as something like green beans,
> where as asparagus takes as little as eight or nine minutes depending
> on the thickness of the stalks and the degree of doneness you like.
> 
> That wasn't very helpful, was it? Lol! But if you can be more
> specific, I can probably give you better guidance.
> 
> On 6/10/16, juliette via Cookinginthedark <cookinginthedark@acbradio.org> 
> wrote:
> > I'm interested in roasting varioueas vegetables together and when you put
> > which vegetables in first and so on so that everything gets done at once and
> > none are overcooked. Thanks.
> >
> > Juliette
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> 
> 
> - 
> Kimberly
> ___
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Re: [CnD] cooking bacon

[juliette via Cookinginthedark]

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon 
> 
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
> 
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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Re: [CnD] Homemade bread

[juliette via Cookinginthedark]

Sharon, can you e-mail your banana nut recipe to me? Believe it or not, there's 
a Vietnamese restaurant where I live and they make the best banana bread I 
_ever had. It has chocolate chips and walnuts on top. I don't know how she does 
it but I'm sure she's not giving any recipe away. If I could, I'd send some to 
you'all-it's _that good!

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:03 pm
Subject: Re: [CnD] Homemade bread

>
>
> Amanda, what kind of bread are you looking for? I have a recipe for no knead 
> bread which have not made for some time but as I recall, it was good. I also 
> have recipes for sweet breads like pumpkin, date nut and banana nut, all from 
> scratch and none with a bread machine.
> If you would like any of those recipes, just let me know.
> Sharon 
> 
> -Original Message-
> From: Amanda F via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, June 10, 2016 3:28 PM
> To: cookinginthedark@acbradio.org
> Cc: af032...@gmail.com
> Subject: [CnD] Homemade bread
> 
> Hello, I am new to this list.
> I am wondering if anyone has any good, homemade bread recipes, that does not 
> include a bread machine.
> Thanks.
> Amanda
> 
> Life in all its splendor is Mother Nature obeyed.
> comWeston A. Price, DDS
> 
> Sent from my iPhone
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> 
> 
> 
> ___
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> 
> 
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[CnD] Roasting vegetables

[juliette via Cookinginthedark]

I'm interested in roasting varioueas vegetables together and when you put which 
vegetables in first and so on so that everything gets done at once and none are 
overcooked. Thanks.

Juliette
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Re: [CnD] Potatoes

[juliette via Cookinginthedark]

Susie, I'm coming to visit you! Of course, as lazy as I am, I never peel my 
potatoes but do all the rest.  And a big thing about _any starch in my book is 
that one _MUST put salt in the boiling water. If you don't, you can salt your 
arm off after the starch is done and it won't help, one iota! I even sent a 
pasta dish back in a restaurant because I knew from the taste the boiling water 
had not been salted. I got the dish back and it was _perfect!

Juliette Silvers

- Original Message -
From: Susie Stageberg via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 5:47 pm
Subject: Re: [CnD] Potatoes

>
>
> I know people who use a ricer are dedicated to that way, but I love, love, 
> love my stand mixer. It makes fluffy mashed potatoes and my family inhales 
> them. Sometimes I drop a clove of garlic in the water when I cook the 
> potatoes; sometimes I add chives or sour cream or cheese when I mash them. 
> 
> Susie
> 
> 
> 
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 4:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] Potatoes
> 
> There are many different delicious ways to fix potatoes.  I like trying new 
> ones.  It's great to share ideas this way.
> 
> Marie
> 
> 
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, June 11, 2016 1:57 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Potatoes
> 
> This morning I diced a few russet potatos placed a little butter flavored 
> olive oil and added chopped green bell peppers, red onionseadiced tomatos and 
> added garlic powdereasalt and pepper then on my skillet let it cook for about 
> 15 minutes on med. Heat then mixed a little because if you stir to much they 
> get mushy, anyways then I added hillshire beef kalbosahalf of the larg 
> package chopped) and cooked all together with scramble eggs on the side for 
> another 15 minutes  or till I felt them crispy enough.
>  Topped the potatos with a little cheddar cheese and salsa then served with 
> homemade flour tortillas I made this for my Daniel before a all day session. 
> What was left over I put in burritos to go for hm.lessmile Sugar
> 
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> comFilled with light, Sugar.
> 
> 
> -Original Message-
> From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 1:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] Potatoes
> 
> I love trying different types of potatoes.  Russets are great for the classic 
> baked potato and mashed potatoes. For potato salad, I like half red, half 
> fingerling.  Yukon Golds are great for both baking and salads.  My potato 
> salad has whatever kind of potatoes I have, boiled, sliced, and while hot, 
> adding a bit of Italian dressing.  Peeling is optional.  When they are cool, 
> toss with mayo.  Add chopped celery, black olives, and radishes.  We could 
> have days of threads for mashed potatoes.  The secret is a potato ricer.  You 
> squeeze the cooked potato through a cup with holes, along with slices of 
> butter.  Then stir in salt and optional ingredients such as roasted garlic 
> and pepper.
> Abby
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 1:18 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Potatoes
> 
> Hello.
> 
>  
> 
> Instead of boiling potatoes, I cook them in the slow cooker, then use the 
> potatoes any way I want-I can slice them and fry them or oven-cook them 
> further, or cut them for potato salad if I am using them.
> 
> I just put some red potatoes in, and they wil be done in three hours.  I am 
> going to make some potato salad.  I am in the mood for some with some 
> chicken, or perhaps, something else.
> 
>  
> 
> Marie
> 
>  
> 
>  
> 
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> 
> ---
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> https://www.avast.com/antivirus
> 
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> 

Re: [CnD] Banana Bread

[juliette via Cookinginthedark]

Thanks so very much for this one, Sharon. When it gets cooler here in 
Minnesota, I'll try it.

Juliette Silvers 

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 8:56 am
Subject: [CnD] Banana Bread

>
>
> This recipe comes from a cookbook I received as a gift perhaps 40 years ago..
> It is called DELTA GAMMA COOKBOOK FOR THE BLIND. The pages are thermoform
> and the covers have disappeared, but the recipes are good and I use this one
> all the time. My grandkids love this recipe!
> 
>  
> 
> 1/2 cup shortening (I use 1 stick of regular butter)
> 
> 1 cup sugar
> 
> 2 eggs
> 
> 1 cup mashed ripe bananas (I use one or two for each batch depending on the
> size of the banana)
> 
> 1 tsp lemon juice
> 
> 2 cups flour (I use all purpose)
> 
> 3 tsp baking powder
> 
> 1 tsp salt
> 
> 1 tsp chopped nuts
> 
> And I don"ment think there would be any reason that you could not put 
> chocolate
> chips on top or in the batter, but I think if you put them on top, they
> would melt into the bread and would probably be very good!
> 
>  
> 
> When I make this recipe, I beat the eggs first and then add the butter and
> sugar. Add bananas and lemon juice. Add dry ingredients. Finally, add the
> nuts. I use a stand mixer but am sure you could use an electric hand mixer
> so everything blends well.
> 
>  
> 
> Pour into greased 9x5 inch loaf pan.
> 
>  
> 
> Bake at 350 degrees for one hour 5 minutes or until toothpick inserted comes
> out clean.
> 
>  
> 
> This makes a one pound loaf.
> 
>  
> 
> If I have three or four ripe bananas, I make two loaves by just doubling all
> of the ingredients.
> 
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Re: [CnD] pressure cookers

[juliette via Cookinginthedark]

Sharon, if you have a computer you can get two cooking shows on Saturday night 
on acb main menu radio. On one of them, a guy use an electric pressure cooker 
and he's totally blind.

Juliette

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/11/2016 6:11 pm
Subject: [CnD] pressure cookers

>
>
> I am an avid QVC shopper and just got a message that all of their pressure
> cookers will be on payments. Can anyone comment on the accessibility of a
> pressure cooker? I am totally blind and live alone (now that my kids are
> grown and married!).
> 
> Thanks!
> 
> Sharon
> 
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Re: [CnD] question about a French toast recipe

[juliette via Cookinginthedark]

I've never read that, Jennifer. Maybe with ueb this is the case. But can always 
meant can to me and I either would write the word cup out or write c1-one cup.

Juliette

- Original Message -
From: Jennifer Chambers via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 07/14/2016 1:20 pm
Subject: Re: [CnD] question about a French toast recipe

>
>
> When writing recipes, the letter c all by itself stands for cup.  When
> they mean can, they will write the word out.
> 
> hth
> 
> Jennifer
> 
> On 7/14/16, Rebecca Manners via Cookinginthedark
>  wrote:
> > I've made it. It is very good.
> >
> > I either got it from this list or from one of my facebook groups. :were
> >
> >
> >
> > Sent from my iPhone
> >
> >> On Jul 14, 2016, at 8:51 AM, Kimber Gardner via Cookinginthedark
> >>  wrote:
> >>
> >> Has anyone made this French toast casserole? It looks really good.
> >>
> >> On 7/14/16, Kimber Gardner via Cookinginthedark
> >>  wrote:
> >>> I'm just guessing here, but I think the original recipe was using the
> >>> letter C to represent "cup." Somehow the C got translated into "can"
> >>> as if by a braille translator. But that is just a guess based on the
> >>> assumption that cup makes more sense than can.
> >>>
> >>> Kimber
> >>>
> >>> On 7/14/16, Laury-Johnson, Shawnese (LARA) via Cookinginthedark
> >>>  wrote:
>  Hello everyone I have a question about this recipe for clarity. The
>  recipe
>  calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of
>  milk.
>  What is it referring to when it says a can?
> 
>  -
> 
>  - Original Message -
>  From: rebecca manners via Cookinginthedark
>  
>  To: cookinginthedark@acbradio.org
>  Date: 07/12/2016 1:52 pm
>  Subject: [CnD] question about a French toast recipe
> 
> >
> >
> > Hi everyone.
> >
> > I tried this recipe a while back. When I had to put the bread in the
> > pan,
> > I noticed that all whole slices didn't fit. I either had to cut or
> > tear
> > some of them in half. Could I cube the bread before adding it?
> >
> > The recipe is pasted below.
> >
> > Thanks for any suggestions.
> >
> > Becky Manners
> >
> > oven-baked French toast
> > 1/2 can. butter, melted
> > 3/4 can. brown sugar
> > 1 tbsp. ground cinnamon
> > 12 slices bread
> > 6 eggs
> > 1/2 can. milk
> > pinch salt
> > Coat 9 x 13 dish with butter. Spread any remaining butter over bottom
> > of
> > dish.
> > Sprinkle cinnamon and brown sugar evenly over butter.
> > Arrange bread in two layers over brown sugar mixture.
> > Beat eggs, milk and salt in bowl. Pour over bread.
> > Cover and refrigerate overnight.
> > Preheat oven to 350. Bake in oven until golden brown or about thirty
> > minutes.
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
>  ___
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>  ___
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>  Cookinginthedark@acbradio.org
>  http://acbradio.org/mailman/listinfo/cookinginthedark
> >>>
> >>>
> >>> -
> >>> Kimberly
> >>> ___
> >>> Cookinginthedark mailing list
> >>> Cookinginthedark@acbradio.org
> >>> http://acbradio.org/mailman/listinfo/cookinginthedark
> >>
> >>
> >> -
> >> Kimberly
> >> ___
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> >> Cookinginthedark@acbradio.org
> >> http://acbradio.org/mailman/listinfo/cookinginthedark
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
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[CnD] Scrambled Eggs

[juliette via Cookinginthedark]

Dale had a segment on his show last night about cooking scrambled eggs. When I 
do mine, I use about a tablespoon of cold water instead of milk. Then I either 
put sharp cheddar cheese or cream cheese in them and a pinch of kosher salt 
before I cook the eggs. Delicious every time.

Juliette  
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Re: [CnD] question about a French toast recipe

[juliette via Cookinginthedark]

Interesting French toast recipe. I've always done mine on top of the stove in a 
frying pan with a single layer of bread. Nothing against cinnamon I just don't 
care for it so don't use it. I use Texas toast (bread) or French bread. 

- Original Message -
From: rebecca manners via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 07/12/2016 1:52 pm
Subject: [CnD] question about a French toast recipe

>
>
> Hi everyone. 
> 
> I tried this recipe a while back. When I had to put the bread in the pan, I 
> noticed that all whole slices didn't fit. I either had to cut or tear some of 
> them in half. Could I cube the bread before adding it? 
> 
> The recipe is pasted below. 
> 
> Thanks for any suggestions. 
> 
> Becky Manners 
> 
> oven-baked French toast
> 1/2 can. butter, melted
> 3/4 can. brown sugar
> 1 tbsp. ground cinnamon
> 12 slices bread
> 6 eggs 
> 1/2 can. milk
> pinch salt
> Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of 
> dish. 
> Sprinkle cinnamon and brown sugar evenly over butter. 
> Arrange bread in two layers over brown sugar mixture. 
> Beat eggs, milk and salt in bowl. Pour over bread. 
> Cover and refrigerate overnight. 
> Preheat oven to 350. Bake in oven until golden brown or about thirty minutes. 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
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Re: [CnD] Red Lobster Cheddar Bay Biscuits

[juliette via Cookinginthedark]

I'm very curious-where do you getstfind all of these recipes?

Juliette

- Original Message -
From: Naima Leigh via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 07/18/2016 10:58 am
Subject: [CnD] Red Lobster Cheddar Bay Biscuits

>
>
> Red Lobster Cheddar Bay Biscuits
> 
>  
> 
> Prep Time: 10 minutes
> 
>  
> 
> Cook Time: 10 minutes
> 
>  
> 
> Serves: 4
> 
>  
> 
> Ingredients
> 
>  
> 
> 2 cups bisquick
> 
>  
> 
> 2/3 cup milk
> 
>  
> 
> 1/2 cup shredded cheddar cheese
> 
>  
> 
> 1/2 cup melted butter or margarine
> 
>  
> 
> 1/4 teaspoon garlic powder
> 
>  
> 
> Instructions
> 
>  
> 
> Heat oven to 350 degrees. Mix Bisquick, milk and cheese until a soft dough
> forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes
> or until golden brown. Mix butter and garlic powder. Brush mixture over warm
> biscuits before removing from cookie sheet.
> 
>  
> 
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Re: [CnD] purpose of the list concern

[juliette via Cookinginthedark]

Mr. Rivard, I agree. This list should be much more blind-brailley as Dale's 
program is, else there's no purpose for this "cooking in the dark" list.

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 07/19/2016 10:36 am
Subject: [CnD] purpose of the list concern

>
>
> I joined this list to get tips and tricks that a totally blind person would 
> use when preparing food.  I was hoping for recipes that blind people have 
> personally prepared.  I was hoping for modified recipes that eliminated 
> phrasing such as "Bake until juices run clear.", "Fry until golden brown." 
> and so on.  Recipes also are not even modified to be more specific.  
> Ingredients lists such as "half of a jar of spaghetti sauce" or "one bagt of 
> noodles", which are of no use are given.  What size is that bag or jar to 
> begin with?  If I want unmodified recipes, they are available by the millions 
> on the Internet.  The trend is now, on this list, to a greater and greater 
> extent, to post recipes copied from the Internet that people have not tried, 
> with no modification for blind people.  To me, this tendency makes "Cooking 
> in the Dark" less and less special.  It is becoming just another cooking 
> list.  What attracts me to the "cooking in the Dark" podcast that Dale has 
> done for a long time is t
 hat the focus remains on how BLIND people accomplish the tasks involved in 
successful meal preparation.  I am considering leaving a list that is becoming 
less and less meaningful to blind people.
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>
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Re: [CnD] Tip from a blind person

[juliette via Cookinginthedark]

Thanks Marie for your snack idea and comments.

- Original Message -
From: Marie Rudys via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 07/19/2016 10:49 am
Subject: [CnD] Tip from a blind person

>
>
> Hello, everyone!!
> 
>  
> 
> I discovered a quick snack on my own.  If you don't have any bread, and you
> want something simple, just take an 8-inch tortilla and place a tablespoon
> of creamy peanut butter on it.  Fold it in half and gently squeeze so that
> the peanut butter will spread itself inside the tortilla without going
> outside the edges.  I find it delicious.
> 
>  
> 
> Could the person posting all these fast food recipes please stop?  We need
> more blind-friendly recipes, that makes sense to us.  Thank you.
> 
>  
> 
> Marie
> 
>  
> 
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Re: [CnD] labeled microwaves - Talking Microwave

[juliette via Cookinginthedark]

Using a Braillabel sheet cut to exact size, then with a friend's help, lining 
the numbers on the Braillabel sheet with a pencil then brailling over the 
numbers, we were able to get the sheet over the numbers and some other 
abbreviations-the microwave, brand new Sharp (no speech) looks like it was 
professionally done. Cleans up very easily without worries about Dymo coming 
off. I have to say, it took over an hour to complete this project.

Juliette


- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 07/06/2016 10:26 pm
Subject: [CnD] labeled microwaves - Re:  Talking Microwave

>
>
> The Dymo tape labels have stayed on my microwave oven for over 10 years. 
> The surface was cleaned off with denatured alcohol before the braille 
> numbers were pressed on.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- 
> From: Susie Stageberg via Cookinginthedark
> Sent: Wednesday, July 06, 2016 7:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Susie Stageberg
> Subject: Re: [CnD] Talking Microwave
> 
> My experience is that the taped-on Braille markings do not last. I have been 
> thinking about that talking microwave just because this keeps happening.
> 
> Susie
> 
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, July 06, 2016 12:52 PM
> To: [cookinginthedark@acbradio.org]; Charles Rivard
> Cc: Brenda Mueller
> Subject: Re: [CnD] Talking Microwave
> 
> I would say that a regular microwave, dymotape, and a slate and stylus is a 
> much better way to go.  I marked mine in 1986, and it still works to this 
> day.
> 
> Brenda Mueller
> 
> 
> 
> Sent from my iPhone
> 
> > On Jul 6, 2016, at 12:44 PM, Charles Rivard via Cookinginthedark 
> >  wrote:
> >
> > I would save a huge sum of money by getting a microwave not designed for 
> > the blind and having it tactually marked.
> >
> >
> >
> >
> > If you think you're finished, you! really! are! finished!!
> > -Original Message- From: Noah Carver via Cookinginthedark
> > Sent: Wednesday, July 06, 2016 10:45 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Noah Carver
> > Subject: Re: [CnD] Talking Microwave
> >
> > I personally have a magic chef talking microwave and I love it!
> >
> > Noah Carver
> >
> > On Jul 6, 2016, at 08:45, Kerryann Ifill via Cookinginthedark 
> >  wrote:
> >
> >>> Hi all,
> >> I'm in the market for a new microwave and I wanted a talking one.
> >> I saw bad reviews on the magic chef one, but figured I'd come to the 
> >> experts for advice.
> >> All thoughts appreciated.
> >> Kerry
> >> ___
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> >
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> >
> 
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[CnD] Lazy Cook Wanting Recipe

[juliette via Cookinginthedark]

I love garbanzo beans. Lots of protein! Looking for a recipe (not the pasta 
one) with five or less ingredients! Thanks.

Juliette 
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Re: [CnD] Lazy Cook Wanting Recipe

[juliette via Cookinginthedark]

Hi Susan,
I don't know how to describe a taste. They're used in hummus if you know what 
that is but even in there, it's hard to describe. Garbanzos (also called chic 
peas) is also good in soups. Not sure this was very helpful!

Juliette

- Original Message -
From: Susan Lumpkin via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 08/08/2016 12:56 pm
Subject: Re: [CnD] Lazy Cook Wanting Recipe

>
>
> What do they taste like? Thanks.
> 
> Susan
> 
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, August 08, 2016 12:57 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette <juliettesilv...@gmail.com>
> Subject: [CnD] Lazy Cook Wanting Recipe
> 
> I love garbanzo beans. Lots of protein! Looking for a recipe (not the pasta 
> one) with five or less ingredients! Thanks.
> 
> Juliette 
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Re: [CnD] Peanut Butter Problem

[juliette via Cookinginthedark]

Hey, I love your sense of humor. Keep spreading _that. I was born blind also 
and don't ever ask me to put icing on a cake-that winds up looking like a 
braille map with lots of mountains.

Needless to say, I have two limited suggestions. One, I _never put my pb in the 
refrigerator. And two, I use a sandwich spreader, like a wide knife. Otherwise, 
I'm in the same boat you are.

Cheers,
Juliette 

- Original Message -
From: Lee Mounger via Cookinginthedark  
To: cooking in the dark  
Date: 06/30/2016 12:25 pm
Subject: [CnD] Peanut Butter Problem

>
>
> Hi Folks,
> 
> 
> Well, here's a question that I've been thinking about asking this forum 
> for literally years.  I'm not a great cook like my wife of 35 years but 
> I've always cooked and consider myself a reasonably decent cook.  
> However, there's one thing that drives me crazy over the years.  I just 
> can't seem to  lick it. It's like something so simple 
> that even though I'm a college-educated, reasonably intelligent musician 
> for forty years, the problem is so stupid that I'm just missing 
> something or on the other hand, is it a relevant small problem for 
> totally blind people.
> 
> 
> The question, how in the heck do Y'all spread peanut butter to your 
> desired thickness on bread?  So far, which is all of my life since being 
> born without sight, I've had no problem spreading mustard, mayonaise 
> etc, on bread.  However, spreading peanut butter on bread for me is like 
> going to war with Skippy or Peter Pan, lol.  I try not to touch the 
> bread as much as possible when making a pb sandwich for someone else.  I 
> don't mind being tactile with it when I'm making it for myself but it's 
> still war.
> 
> 
> I mean, pbutter was not meant to spread, no matter what they say.  For 
> me, it clumps up when it first lands on the bread and proceeds to build 
> itself into a nice ball which is quite willing to follow me all over the 
> bread while I try to spread it.  As I try and spread the little ball or 
> balls out all over the bread, the peanut butter concentrates on 
> establishing a little village of ball houses surrounded by roomy yards 
> of bear bread, lol.  Oh I finally get it done, but when I do, despite my 
> best efferts, I usually end up with a sandwich with very thick peanut 
> butter in some places and other places with apparently Please Limit 
> Peanut Butter signs I can't see, .
> 
> 
> I'd really appreciate any suggestions about how you attack the peanut 
> butter spreading problem as well as how you generally spread anything on 
> bread the way you wanted it, not the way it wants it, sort of a 
> spreading tutorial for the blind.  Any help and suggestions will be 
> greatly appreciated.  Whew, thank goodness I don't really like jelly, 
> .
> 
> 
> Lee Mounger
> 
> 
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Re: [CnD] Cooking In The Dark show question

[juliette via Cookinginthedark]

You have to put "main mccu" in your "favorites" box. You can find main menu 
through the internet radio on the Stream. 

Juliette

- Original Message -
From: GARY WILLIAMS via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 08/15/2016 12:51 pm
Subject: [CnD] Cooking In The Dark show question

>
>
> Does anyone know how to find the Cooking in the dark shows on the Victor 
> Reader stream second generation? 
> Thanks for your help.
> Nancy
> 
> Sent from my iPhone
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Re: [CnD] Cooking In The Dark show question

[juliette via Cookinginthedark]

Actually, "cooking in the dark" has a program you can listen to on your Stream. 
I was unable to get a podcast searching with my stream (second generation.)  If 
you listen to the show, Dale mentions a way you can get this using a computer.

Juliette  

- Original Message -
From: Sandy via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 08/15/2016 2:57 pm
Subject: Re: [CnD] Cooking In The Dark show question

>
>
> Okay, are you saying "Main Menu?" gotta try that! 
> are the podcasts automatically downloaded, or how does that work? 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, August 15, 2016 3:46 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] Cooking In The Dark show question
> 
> You have to put "main mccu" in your "favorites" box. You can find main menu
> through the internet radio on the Stream. 
> 
> Juliette
> 
> - Original Message -
> From: GARY WILLIAMS via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 08/15/2016 12:51 pm
> Subject: [CnD] Cooking In The Dark show question
> 
> >
> >
> > Does anyone know how to find the Cooking in the dark shows on the Victor
> Reader stream second generation? 
> > Thanks for your help.
> > Nancy
> > 
> > Sent from my iPhone
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
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> 
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[CnD] looking for a recipe

[juliette via Cookinginthedark]

I picked and pitted four cups of cherries which are in my freezer. Help! I'm 
looking for a cherry crisp recipe. Thanks.

Juliette
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[CnD] Storing fresh vegetables

[juliette via Cookinginthedark]

I like to store cilantro and green onions, their roots in a small amount of 
water and the tops covered with plastic.

Juliette
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Re: [CnD] Oatmeal CHERRY COBBLER

[juliette via Cookinginthedark]

Thank you very much Shannon!

- Original Message -
From: Shannon Hannah via Cookinginthedark  
To: Cooking In The Dark  
Date: 08/19/2016 8:26 pm
Subject: [CnD] Oatmeal CHERRY COBBLER

>
>
> Oatmeal CHERRY COBBLER
> 
> 1 cup flour
> 3/4 cup  oatmeal
> 1 tsp. ground cinnamon
> 1 cup brown sugar
> 1/2 cup butter, melted
> 1 cup sugar (granulated)
> 1 cup water
> 3 tablespoons cornstarch
> 1 tsp. vanilla extract
> 4 cups pitted cherries
> 
> Combine flour, oatmeal, cinnamon, brown sugar and butter. Press half of the 
> mixture into an 8 by 8 pan. 
> Cook 1 cup granulated sugar, water, cornstarch and vanilla until very thick. 
> Add cherries and mix thoroughly. 
> Spread into cake pan and top with remaining oatmeal mixture. 
> Bake at 350 degrees for 1 hour.
> Serve warm topped with vanilla ice cream. 
> ___
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Re: [CnD] Long Island iced tea

[juliette via Cookinginthedark]

I like this drink _without the coake! I had two, was dragged to a play and 
never remember what I saw!

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 08/31/2016 11:26 am
Subject: [CnD] Long Island iced tea

>
>
> The Long Island Iced Tea (LIIT) is the basis of many elaborate mixed-drinks.. 
> It dates to the 70's, named after the continental USA's largest island Long 
> Island, in New York. Although it doesn't contain tea, it's taste is similar. 
> The drink sits in the top 5 of most popular cocktails and is regularly 
> mentioned or seen served in television and films (worthy mentions are The 
> Simpsons, Sex and the City and Cruel Intentions).
> 
> Ingredients:
> 
> 1 part vodka
> 1 part tequila
> 1 part rum
> 1 part gin
> 1 part triple sec
> 1 1/2 parts sweet and sour mix
> 1 splash Coca-Cola
> 
> Method:
> 
> Mix ingredients together over ice in a glass. Pour into a shaker and give one 
> brisk shake. Pour back into the glass and make sure there is a touch of fizz 
> at the top. Garnish with lemon.
> 
> 
> If you think you're finished, you! really! are! finished!!
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

Re: [CnD] Red cabbage:

[juliette via Cookinginthedark]

In Minnesota, we have a shredded broccolistcabbage mix (raw in a plastic bag) 
that I use when I make coleslaw.

Juliette

- Original Message -
From: Naima Leigh via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/03/2016 8:20 am
Subject: Re: [CnD] Red cabbage:

>
>
> Then where do you get it? Like what kind of store and how does it taste? How 
> do you fix it? Does anyone have any recipes for this new vegetable too me.
> 
> Thank you
> 
> Naima
> 
> -Original Message-
> From: Becky McCougle via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, September 03, 2016 6:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Becky McCougle
> Subject: Re: [CnD] Red cabbage:
> 
> you can't get it in a jar and it's really good it has to be refrigerated
> 
> Sent from my iPhone
> 
> > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> >  wrote:
> > 
> > Is there such a thing as red cabbage in a can?
> > 
> > Not the regular ones, but the red cabbage? I always seem to have had red 
> > cabbage away from home and assumed that it's a special breed of cabbage.  I 
> > like it; I just never made it.  So is red cabbage different cabbage or 
> > regular cabbage that is prepared in a special way? Now that I'm retired, I 
> > won't eat any red cabbage unless I make it.  When I was working, I got it 
> > at the cafeteria every time I saw it on the menu.  
> > 
> > 
> > Brenda Mueller 
> > 
> > 
> > 
> > Sent from my iPhone
> > ___
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> > http://acbradio.org/mailman/listinfo/cookinginthedark
> 
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Re: [CnD] Amount of recipes

[juliette via Cookinginthedark]

I'm confused Naima! I must have missed something. I read all the e-mails yet 
I'm confused-is Wayne o your friend? He's the moderator! Did he unsubscribe 
himself? I'm missing something. If you want to e-mail me off list here's my 
e-mail:

juliettesilvers%gmail_com

Thanks.


- Original Message -
From: Naima Leigh via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/05/2016 1:01 pm
Subject: Re: [CnD] Amount of recipes

>
>
> Since all of you complained about the recipes, I have lost Wayne my friend, 
> who has been more than generous to share what he has found, with all of you.
>
> Some of you just want to hear yourselves criticize and gripe. But the rest of 
> us don't. For the complainers, why don't you post something once and a wile 
> than being lurkers and trouble makers. Why did you join a cooking group 
> anyway? This is not a abusing or grumbling group. This group was supposed to 
> except everyone, in spite of their abilities or disabilities. Which means if 
> that person post recipes from his or her phone you shouldn't criticize about 
> how it comes across. That maybe the only way they can communicate. If the 
> recipe has fractions in it, then copy it in to word and change it! Or look it 
> up and repost it yourselves! This group isn't what I heard about, when I 
> joined. David needs to drop this one because it was a waste of time and 
> energy. People hurting other people because of some miss communication 
> issues. Or because of non appreashateive people who just want tried and true 
> recipes. I loved this group at first because I was learning about all recipes 
> and not just one
  particular group of them. It used to be helpful and enjoyable. If some of you 
don't like what you see "Then you should leave" and leave the recipes, if 
copied, to us who want them and appreciate them too..
>
> Stop making people leave because you are disgruntled and unsatisfied. Leave 
> if it is getting on your nerves. You will not be missed!
>
> This group will be a lot better without you anyway. Then maybe we can get 
> back to normal. Sharing recipes of all types with no hate in between or at 
> surtaint people.
>
> I am so disappointed with this group! Instead of excepting everyone, you are 
> just as bad as the prejudice and injustice people out there discriminating on 
> the disabled. But you are hurting and despising your own people. Learn from 
> your mistakes and put yourself in that person's shoes. Would you want to be 
> treated or talked to like the way some of you are treating each other? No one 
> is running these people away faster, than all of you!
> What's the point of having a cooking group, if no one shares any recipes and 
> just picks on each other. In my eyes, that's considered "bullying" Please 
> Stop It
>
> Thank You
>
>
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 05, 2016 12:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Amount of recipes
>
> No worries dear heart he has unsubscribed.
>
>
>  'I have loved the stars too fondly to be fearful of the night.
>
> Sugar
>
>
> -Original Message-
> From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 05, 2016 7:19 AM
> To: cookinginthedark@acbradio.org
> Cc: Anna Galassi
> Subject: Re: [CnD] Amount of recipes
>
> Yes it is but there have been more than 7.
> Anna
>
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Sunday, September 04, 2016 11:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Amount of recipes
>
> I think it's 7 unless you are awnsering questions about a recipe I think
>
> 'I have loved the stars too fondly to be fearful of the night.
>
> Sugar
>
>
> -Original Message-
> From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, September 04, 2016 9:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Anna Galassi
> Subject: [CnD] Amount of recipes
>
> What happened to only having a certain amount of recipes posted everyday?
> Anna
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>
>
> ---
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>
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>
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>
>
> ___
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> 

Re: [CnD] Amount of recipes

[juliette via Cookinginthedark]

All right Sugar; now I'm even more confused. I thought Wayne Stewart was the 
moderator! Who is the moderator? (smile)

Juliette

- Original Message -
From: Sugar via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 09/05/2016 7:59 pm
Subject: Re: [CnD] Amount of recipes

>
>
> Wayne is not a moderator, Steve is the moderator
> Smile
> sugar
>
>  'I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -----Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 05, 2016 6:50 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] Amount of recipes
>
> I'm confused Naima! I must have missed something. I read all the e-mails yet 
> I'm confused-is Wayne o your friend? He's the moderator! Did he unsubscribe 
> himself? I'm missing something. If you want to e-mail me off list here's my 
> e-mail:
>
> juliettesilvers%gmail_com
>
> Thanks.
>
>
> - Original Message -
> From: Naima Leigh via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 09/05/2016 1:01 pm
> Subject: Re: [CnD] Amount of recipes
>
> >
> >
> > Since all of you complained about the recipes, I have lost Wayne my friend, 
> > who has been more than generous to share what he has found, with all of you.
> >
> > Some of you just want to hear yourselves criticize and gripe. But the rest 
> > of us don't. For the complainers, why don't you post something once and a 
> > wile than being lurkers and trouble makers. Why did you join a cooking 
> > group anyway? This is not a abusing or grumbling group. This group was 
> > supposed to except everyone, in spite of their abilities or disabilities. 
> > Which means if that person post recipes from his or her phone you shouldn't 
> > criticize about how it comes across. That maybe the only way they can 
> > communicate. If the recipe has fractions in it, then copy it in to word and 
> > change it! Or look it up and repost it yourselves! This group isn't what I 
> > heard about, when I joined. David needs to drop this one because it was a 
> > waste of time and energy. People hurting other people because of some miss 
> > communication issues. Or because of non appreashateive people who just want 
> > tried and true recipes. I loved this group at first because I was learning 
> > about all recipes and not just o
 ne
>   particular group of them. It used to be helpful and enjoyable. If some of 
> you don't like what you see "Then you should leave" and leave the recipes, if 
> copied, to us who want them and appreciate them too..
> >
> > Stop making people leave because you are disgruntled and unsatisfied. Leave 
> > if it is getting on your nerves. You will not be missed!
> >
> > This group will be a lot better without you anyway. Then maybe we can get 
> > back to normal. Sharing recipes of all types with no hate in between or at 
> > surtaint people.
> >
> > I am so disappointed with this group! Instead of excepting everyone, you 
> > are just as bad as the prejudice and injustice people out there 
> > discriminating on the disabled. But you are hurting and despising your own 
> > people. Learn from your mistakes and put yourself in that person's shoes. 
> > Would you want to be treated or talked to like the way some of you are 
> > treating each other? No one is running these people away faster, than all 
> > of you!
> > What's the point of having a cooking group, if no one shares any recipes 
> > and just picks on each other. In my eyes, that's considered "bullying" 
> > Please Stop It
> >
> > Thank You
> >
> >
> > -Original Message-
> > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> > Sent: Monday, September 05, 2016 12:36 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Sugar
> > Subject: Re: [CnD] Amount of recipes
> >
> > No worries dear heart he has unsubscribed.
> >
> >
> >  'I have loved the stars too fondly to be fearful of the night.
> >
> > Sugar
> >
> >
> > -Original Message-
> > From: Anna Galassi via Cookinginthedark 
> > [mailto:cookinginthed...@acbradio..org]
> > Sent: Monday, September 05, 2016 7:19 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Anna Galassi
> > Subject: Re: [CnD] Amount of recipes
> >
> > Yes it is but there have been more than 7.
> > Anna
> >
> > -Origina

Re: [CnD] Amount of recipes

[juliette via Cookinginthedark]

Thanks Sugar for _all you do. and juliette _is sorry for "clogging up" the list 
with this post (lol!)

Juliette

- Original Message -
From: Sugar via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 09/05/2016 8:36 pm
Subject: Re: [CnD] Amount of recipes

>
>
> Juliette
> No worries, Steve Stewart is our moderator.
> Wayne was one of our newer members who just forgot about the many guidelines.
> You know how it goes when we get started in posting at times we tend to 
> forget, especially if we are on other list who don't have guidelines or 
> limitations on how many post's or recipes to post.
> He felt a bit overwhelmed with a lot of people comeing quite hard on him and 
> so he left, he may return later once he has had a bit time off to regroup..
> Smile
> Sugar
>  'I have loved the stars too fondly to be fearful of the
> night.
> 
> Sugar
> 
> 
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, September 05, 2016 7:18 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] Amount of recipes
> 
> All right Sugar; now I'm even more confused. I thought Wayne Stewart was the 
> moderator! Who is the moderator? (smile) 
> 
> Juliette
> 
> - Original Message -
> From: Sugar via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 09/05/2016 7:59 pm
> Subject: Re: [CnD] Amount of recipes
> 
> >
> >
> > Wayne is not a moderator, Steve is the moderator Smile sugar
> > 
> >  'I have loved the stars too fondly to be fearful of the night.
> > 
> > Sugar
> > 
> > 
> > -Original Message-
> > From: juliette via Cookinginthedark 
> > [mailto:cookinginthedark@acbradio.org]
> > Sent: Monday, September 05, 2016 6:50 PM
> > To: cookinginthedark@acbradio.org
> > Cc: juliette
> > Subject: Re: [CnD] Amount of recipes
> > 
> > I'm confused Naima! I must have missed something. I read all the e-mails 
> > yet I'm confused-is Wayne o your friend? He's the moderator! Did he 
> > unsubscribe himself? I'm missing something. If you want to e-mail me off 
> > list here's my e-mail:
> > 
> > juliettesilvers%gmail_com
> > 
> > Thanks.
> > 
> > 
> > - Original Message -
> > From: Naima Leigh via Cookinginthedark  
> > <cookinginthedark@acbradio.org>
> > To: cookinginthedark@acbradio.org
> > Date: 09/05/2016 1:01 pm
> > Subject: Re: [CnD] Amount of recipes
> > 
> > >
> > >
> > > Since all of you complained about the recipes, I have lost Wayne my 
> > > friend, who has been more than generous to share what he has found, with 
> > > all of you.
> > > 
> > > Some of you just want to hear yourselves criticize and gripe. But 
> > > the rest of us don't. For the complainers, why don't you post 
> > > something once and a wile than being lurkers and trouble makers. Why 
> > > did you join a cooking group anyway? This is not a abusing or 
> > > grumbling group. This group was supposed to except everyone, in 
> > > spite of their abilities or disabilities. Which means if that person 
> > > post recipes from his or her phone you shouldn't criticize about how 
> > > it comes across. That maybe the only way they can communicate. If 
> > > the recipe has fractions in it, then copy it in to word and change 
> > > it! Or look it up and repost it yourselves! This group isn't what I 
> > > heard about, when I joined. David needs to drop this one because it 
> > > was a waste of time and energy. People hurting other people because 
> > > of some miss communication issues. Or because of non appreashateive 
> > > people who just want tried and true recipes. I loved this group at 
> > > first because I was learning about all recipes and not just o
>  ne
> >   particular group of them. It used to be helpful and enjoyable. If some of 
> > you don't like what you see "Then you should leave" and leave the recipes, 
> > if copied, to us who want them and appreciate them too..
> > > 
> > > Stop making people leave because you are disgruntled and unsatisfied. 
> > > Leave if it is getting on your nerves. You will not be missed!
> > > 
> > > This group will be a lot better without you anyway. Then maybe we can get 
> > > back to normal. Sharing recipes of all types with no hate in between or 
> > > at surtaint people.
> > > 
> > 

[CnD] Unorthodox:

[juliette via Cookinginthedark]

My recipe for coleslaw

This recipe is unorthodox because I don't measure any of the ingredients-taste 
as you go therefore no measure. Also note this is _NOT a sweet coleslaw which, 
I know I'm in the minority, I can't stand.:

Use a bag (or less) of BroccolistSlaw which the grocery here sells (otherwise 
you might have to struggle with cutting up cabbage)
Green pepper
Onion
Peanuts (unroasted, unsalted)
Mayonnaise (I only use Hellman's with all the fat!)
Touch of ground pepper (if desired.)

And just for anyone's information, (why this should make a difference, I don't 
know) I've been _totally (lol) blind from birth!

Enjoy!

Juliette
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Re: [CnD] Buffalo Chicken & Potato Casserole

[juliette via Cookinginthedark]

What's the brand of the "wing sauce?" Thanks. Sounds delicious!

Juliette
- Original Message -
From: Courtney Fulghum Smith via Cookinginthedark  

To: cookinginthedark@acbradio.org
Date: 09/14/2016 8:29 am
Subject: [CnD] Buffalo Chicken & Potato Casserole

>
>
> Buffalo Chicken and Potato Casserole
> 
> Ingredients
> 
> 1 bag baby gold potatoes (24-28 oz), halved
> 1/2 cup Buffalo wing sauce, divided
> 6 slices precooked bacon, coarsely chopped
> 1 3/4 lb boneless, skinless chicken breasts
> 1 1/2 cups shredded Mexican-blend cheese
> 1/2 cup french-fried onions
> 1/2 cup presliced green onions
> 1/2 cup ranch dressing
> 
> Steps
> 
> 1.Preheat oven to 450dgF. Halve potatoes; place in microwave-safe bowl and
> cover. Microwave potatoes on HIGH 8 minutes.
> 2.Drain potatoes, then toss with 1/4 cup wing sauce; transfer mixture to
> 13- x 9-inch baking dish. Bake 20-25 minutes or until potatoes are fork
> tender, stirring once halfway through bake time. Meanwhile, chop bacon. Cut
> chicken into 1/2-inch cubes (wash hands).
> 3.Reduce heat to 400dgF. Combine chicken with remaining 1/4 cup wing sauce,
> then stir into potatoes.
> 4.Combine remaining ingredients (including bacon); top potatoes with
> mixture. Bake 15-18 more minutes or until center of casserole is 165dgF. Let
> stand 5 minutes to cool. Serve. (Makes 6 servings.)
> 
> **ininCook's Notes:
> 
> I used about 1 1/2 pounds of red potatoes instead of what the recipe calls
> for because that's what I had on hand.
> 
> 
> - 
> Courtney
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> 
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Re: [CnD] do people actually read posts?I Hate to Cook cookbooks in braille to give away

[juliette via Cookinginthedark]

Right on Cindy!

- Original Message -
From: Cindy Simpson via Cookinginthedark  
To: cookinginthedark@acbradio.org,Charles Rivard  
Date: 09/15/2016 7:56 pm
Subject: Re: [CnD] do people actually read posts"Re: I Hate to Cook cookbooks 
in braille to give away

>
>
> Because, if you would actually take the time to do the very thing you're
> accusing others of not doing, you would see that there was no contact
> information given by the original poster which would allow for off list
> contact.  Since there was no information given to help facilitate off list
> contact, the second poster felt he had no option but to contact her
> onlist.  Now who isn't reading posts?
> 
> 
> On Thu, Sep 15, 2016 at 8:12 PM, Charles Rivard via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> 
> > I'm noticing that someone has asked to be contacted, and here is the key
> > phrase that nobody pays attention to, "off! list!", if they are interested
> > in receiving info about, or receiving, brailled cookbooks.  And what are
> > these people doing??  They are contacting the person through the use of
> > this eMail list.  Why don't people at least show the courtesy of following
> > specifically given instructions in order to take advantage of generosity??
> >
> >
> >
> >
> > If you think you're finished, you! really! are! finished!!
> > -Original Message- From: Naima Leigh via Cookinginthedark
> > Sent: Thursday, September 15, 2016 6:07 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Naima Leigh
> > Subject: Re: [CnD] I Hate to Cook cookbooks in braille to give away
> >
> > Jeanne I'm interested too.
> >
> > -Original Message-
> > From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbra
> > dio.org]
> > Sent: Thursday, September 15, 2016 4:44 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Jeanne Fike
> > Subject: [CnD] I Hate to Cook cookbooks in braille to give away
> >
> > Hello,
> >
> > Hope this is allowed.
> >
> > I am acquainted with the editor of Our Special magazine. She has given me
> > permission to let people know she has the I Hate to Cook cookbook in braille
> > (3 volumes) and the appendix (also in braille; 3 volumes) to give away.
> >
> > She has other cookbooks in braille. If interested, contact me off list and
> > I'll give you her contact information.
> >
> >Jeanne
> >
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
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Re: [CnD] Cooking in The Dark Shows

[juliette via Cookinginthedark]

The "cooking in the dark show" alternates with "cooking with the Hazelnuts" 
beginning about 8 p.m. or so central on Saturday
nights on Main Menu on acb radio and continues broadcasting for the next 24
hours.

Juliette apprximately the next 24 hours.   

- Original Message -
From: Sandy via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/25/2016 2:38 pm
Subject: [CnD] Cooking in The Dark Shows

>
>
> Can someone tell me, please, when, on weekends, you can hear the cooking in
> the dark shows? I found one at 3 addm., central time, and slept through it!
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, September 25, 2016 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: mi...@orbitelcom.com
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Brenda,  Here is the BARD web site, the digital site for downloading books
> and magazines from the Library of Congress:
> 
> https://nlsbard.loc.gov/index.html
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> Sent: Sunday, September 25, 2016 2:08 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Yes, thank you; a couple people have mentioned that Bard site.  Maybe that
> site specializes in cookbooks? I'll have to see.  I am assuming it's an org.
> 
> Then again it's called Bard, so in addition to cookbooks, maybe there are
> novels and such.
> 
> Brenda Mueller
> 
> 
> Sent from my iPhone
> 
> > On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark 
> >  wrote:
> >
> > Hi Brenda,
> >
> > The cooking without looking book is on the bard site.
> >
> > -Original Message- From: Brenda Mueller via Cookinginthedark
> > Sent: Saturday, September 24, 2016 7:16 PM
> > To: [cookinginthedark@acbradio.org]
> > Cc: Brenda Mueller
> > Subject: [CnD] Bacon Hot Dogs:
> >
> > Did someone say there were no recipes for Bacon Hot Dogs? Be ware; 
> > that is only so far as that person knows.  Years ago back in the 70's 
> > in cooking class we made what the teacher called bacon hot dogs.
> >
> > First we took wieners and made a slit down the length of the wieners 
> > being careful not to cut all the way through, but coming very close.
> >
> > Next we took American cheese slices and broke them into slices that 
> > would fit in those slits in the wieners.
> >
> > after the cheese was in place, we took a slice of uncooked bacon for 
> > each wiener and wrapped each with a slice of bacon.
> >
> > After that we opened one of those containers of Hungry Jack Butter 
> > Milk biscuits, the kind from the refrigerated section, separated the 
> > biscuits and made them into strips for each wiener.  We wrapped the 
> > bacon cheese wieners with a strip encasing the wieners completely.
> >
> > Then we baked them in the oven.  The problem is I don't remember the 
> > exact temperature or time.
> >
> >
> > If I try it any time soon, I'll try it at 375 for about 20 minutes to 
> > see what happens.  So recipes for bacon hot dogs certainly exist, 
> > because I remember working with this one all those years ago.  The 
> > cookbook we had in that class was Cooking Without Looking.  Too bad I 
> > don't have access to that book to see if that recipe for that bacon hot
> dog came from there.
> >
> > Now we have a first: a cooking mystery that I just posted on this forum.
> >
> > Brenda Mueller
> >
> >
> >
> > Sent from my iPhone
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> 
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> 
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Re: [CnD] chicken thoughts

[juliette via Cookinginthedark]

Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of 
hotness) from Buffalo Wild Wings. If interested, you might try this on a thigh 
or two. We'll need all the help and hope we can get tonight to listen to those 
debates!!

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts

>
>
> I'm not sure what I am going to do with a 5 pound package of chicken thighs 
> that have the bones and skin intact.  I do want the bone and skin to remain 
> intact.  I'm considering to either bake them in the oven covered with either 
> barbecue sauce or with Shake 'not Bake, but I want to add another taste and 
> texture, just for fun.  I'm thinking of rubbing them very heavily with some 
> lemon pepper seasoning and then grilling them on a George Formann grill 
> before sticking them into the preheated oven.  These are very large thighs.  
> In the 5 pound package, I think there might be 10 of them.  The grill has a 
> temperature knob with no tactual temperature indications such as a click or 
> detent that can be felt, although I do have a stick-on dot to locate settings 
> of "low" and "medium".  Of course, "off" is all the way counter clockwise and 
> "high" is all the way clockwise.  The question is this:  I will be grilling 
> them in batches.  How long and at what temperature setting?  After all thighs 
> have
  been grilled and cooled, the Shake 'not Bake or barbecue sauce will be added, 
then the final cooking will be done.  The purposes that I want to do this are 
to give a different taste and to hopefully eliminate some of the greasiness.  
Main reason is the taste experiment, though.  This should result in a feast 
during donight's Presidential debate!!  Any thoughts are appreciated.
>
> If you think you're finished, you! really! are! finished!!
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>
>
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Re: [CnD] new crockpot

[juliette via Cookinginthedark]

I loved these suggestions as well since  pork and bacon are my favorite meats.  
However, Gail and Gary, will this fit into a one-quart crockpot or did I 
mistake the dimensions?

Juliette

- Original Message -
From: Gary Metzler via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/30/2016 2:38 am
Subject: Re: [CnD] new crockpot

>
>
> Hi Gail,
> 
> Thank you for the suggestions.  They sound good.
> 
> -Original Message- 
> From: gail johnson via Cookinginthedark
> Sent: Thursday, September 29, 2016 9:59 PM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson
> Subject: Re: [CnD] new crockpot
> 
> Hi Gary,
> 
> Here are a couple of suggestions:
> 
> Put about 1/2 cup of water in the bottom of your crockpot.
> put a layer of small potatoes in the bottom
> cover them with apple slices
> next layer is your meat. make sure to season with  salt and pepper first
> top with your sauerkraut
> cook on low for 8-10  hours.
> 
> no. 2:
> 
> place a layer of bacon in the bottom
> then cover with half a  small onion that has been sliced.
> Core and peel a medium apple place half of it for your next layer.
> Next is your roast.
> Over it is the sauerkraut.
> finally, layer the remaining onions and apple slices.
> Pour half a cup of apple or orange juice over the top.
> 
> I saw several recipes that suggested sprinkling brown sugar over the top 
> too.
> I don't like very sweet so I never add any additional sugar.
> If it seems dry after 8 hours add a little more liquid.
> 
> Cook on low for 8-10 hours.
> 
> Your house will smell absolutely wonderful!!!
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Re: [CnD] Question regarding podcast on the Victor Stream

[juliette via Cookinginthedark]

The only thing I ever heard Dale say on his program was to give instructions 
using a computer.

Juliette

- Original Message -
From: William Henderson via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/17/2016 2:57 pm
Subject: [CnD] Question regarding podcast on the Victor Stream

>
>
> Hello,
> I got a Victor Stream and know I can subscribe to podcasts on it. How
> can I subscribe to the Cooking In The Dark podcast on it? I typed it
> in the title and was told it couldn't be found. Any advice?
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Re: [CnD] Using a great dicer

[juliette via Cookinginthedark]

So, does one need a dicer to dice and a "mandolin" to slice? Not trying to be 
funny here!

Juliette

- Original Message -
From: Debbra Piening via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/19/2016 12:28 pm
Subject: Re: [CnD] Using a great dicer

>
>
> How many blades are included with this one?  I'm not seeing anything in the 
> description.  Thanks.
> 
> 
> Deb
> 
> 
> -Original Message-
> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, September 19, 2016 6:32 AM
> To: cookinginthedark@acbradio.org
> Cc: Food Dude
> Subject: Re: [CnD] Using a great dicer
> 
> I use the dice and slice chopper from Blind Mice Mart!
> 
> It is awesome!
> 
> Dice and Slice Chopper
> chrDice and Slice Chopper perfectly dices onions, peppers, celery and 
> carrots.
> chrClear base container catches cut fruits and vegetables to reduce 
> counter top messes.
> chrEvenly slice strawberries, mushrooms or hard boiled eggs.
> chrEasily cube tomatoes, zucchini and potatoes.
> chrBase container features printed measurements up to 2 cups or 500 ml.
> chrNon-skid feet hold base securely in place while in use.
> Care: Dishwasher Safe
> "Cleaning: Use cleaning tool to remove food residue from pusher teeth.
> 
> "Encloses Cut Foods to Minimize Mess
> "Hand wash lid for best results.
> "Disassembles for Easy Cleaning
> "All other parts are dishwasher safe.
> 
> Caution! Sharp Blades. Use care when operating and washing item to avoid 
> injury.
> To Use
> 
> 1. Remove blades from clear base container. Insert blade
> 2. Attach lid to base. Make sure lid is fully seated on hinge before 
> pressing down.
> 3. Lift tab on blade to remove or blade frame from blades. Snap desired 
> blade into frame
> 4. Place food onto blades and push lid down firmly in one swift motion. 
> Place both hands on lid frame and press firmly into container rim.
> when cutting larger pieces. Ease of chopping may vary depending on 
> freshness and size of fruit or vegetable.
> Tip: Cut food down to 2" x 3" for best results.
> 5. Use cleaning tool to remove food residue from pusher teeth after each 
> use.
> Tip: Keeping pusher teeth clean will prevent lifting of the chopping 
> insert when opening the lid and will make chopping easier.
> 6. To remove base container, hold base container down firmly with one 
> hand. With other hand, lift frame up using finger hole.
>   Suggested Retail Price: $31.99
>   Mice Price: $28.99
> Direct Link:
> https://www.blindmicemegamall.com/bmm/shop/Item_Detail
> 
> Have a Mice Day,
> Dale Campbell
> Cooking in the Dark
> 
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> 
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> 
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