Re: [CnD] Cooking lamb chopsHello to everyone on the list, Hello to everyone on the list, I was wondering if anyone on the list knew how to cook lamb chops? Something I’ve wanted to do but never have

[Jude DaShiell via Cookinginthedark]

Two other additions.  Rosemary on the chops before baking.
After baking maybe mint jelly to put on chops as a type of sauce.  Mint 
jelly is a traditional condiment for lamb chops.  I really enjoy lamb 
chops and rack of lamb but it's an acquired taste and not everybody has 
acquired that taste.
I had some really tasty goat curry once too a few years ago with onions 
peppers and a really tasty gravy made by a store.  That's another acquired 
taste.  One thing my Mother did right was to make certain I had acquired 
many of the tastes before I was 3 years old and it has served me well ever 
since.




On Sat, 16 Jan 2021, Linda S. via Cookinginthedark wrote:


Hello:

The best and easiest way to cook lamb chops I found has been in the oven. 
After I season therm with garlic, oregano, cumin, salt and pepper, Iline a 
baking sheet with foi, cover the chops with a loose tent of foil. Then I   
put them in the oven at 400 degrees for 45 to 60 minutes depending on the 
thickness of the lamb chop. Hope this helps. I find it very easy, and they 
come out so good.


On 1/16/2021 7:32 PM, BIll Deatherage via Cookinginthedark wrote:


 Sent from my iPad
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Re: [CnD] crock-pot, seamed chicken recipe

[Jude DaShiell via Cookinginthedark]

I think what was being referred to was your crockpot smothered chicken 
recipe.  Seamed would be s followed by dot 2 then m then the ed sign and 
smothered would be s followed by dot 5 then m then the ed sign, probably a 
braillo as opposed to a typo.  I hope this helps.




On Fri, 15 Jan 2021, Marilyn Pennington via Cookinginthedark wrote:


I don't have a recipe like that.  Sorry, I don't think it was me who posted
that specific recipe.  If I did, I did not keep it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Angela Palmer via Cookinginthedark
Sent: Monday, January 11, 2021 5:48 PM
To: cookinginthedark@acbradio.org
Cc: Angela Palmer 
Subject: [CnD] crock-pot, seamed chicken recipe

Hello Maralyn,
Can you re-post the seamed chicken crock pot recipe?  I appriciate it.
Angela Palmer


Sent from Angela's Iphone
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Re: [CnD] Crockpot recipes

[Jude DaShiell via Cookinginthedark]

Also use a funnel and have the container sitting in a bowl.


On Sun, 10 Jan 2021, Carol Ashland via Cookinginthedark wrote:


If you put the bottle of oil in the fridge, I don't think it would be an issue. 
Oil at room temp is hard to judge, when filling another container, but it's 
easy to manage when it's cold.

CarolOn Jan 10, 2021 5:42 PM, debbie Deatherage via Cookinginthedark 
 wrote:


I have thought about getting this spritzer but didn't know how it would be filling for a blind person. 
Debbie 


Sent from my iPhone

On Jan 9, 2021, at 11:31 AM, Sue Staley via Cookinginthedark 
 wrote:

A good go to recipe is pork roast.

I put all kinds of seasonings on the roast.

Then I pour a soda in the crockpot. This is supposed to soft the pork.

When it is done about 7 to 8 hours it will chop real easy and you can put some 
barbecue saue in it to mix and perhaps[s a bit of maple syrup and/or brown 
sugar. Serve on hamburger buns.

Sue

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Rebeca V via Cookinginthedark
Sent: Friday, January 08, 2021 11:38 PM
To: cookinginthedark@acbradio.org
Cc: Rebeca V
Subject: [CnD] Crockpot recipes

Hello friends, I survived thought a crockpot for a while and I was hoping
to get one for Christmas. Well I did So I?m happy because I can continue to
multitask as usual.
When I was a single mom, I was content with recipes like corn chowder and
other vegetarian stuff. But my other half is a meat and potatoes kind of
guy. So do any of you have any types of recipes that you would like to
share?
I?m thinking something along the line of recipes with affordable cuts of
meat or maybe even chicken legs and thighs.

Have a wonderful weekend
Sincerely, Rebeca and family
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Re: [CnD] Crockpot recipes

[Jude DaShiell via Cookinginthedark]

If you enjoy cleaning your crockpot once you've got the food out of it, 
you must not use a crockpot liner.



On Sat, 9 Jan 2021, meward1954--- via Cookinginthedark wrote:


I might try some of these recipes, but I don't see why you absolutely have
to have the plastic liner.

-Original Message-
From: Cookinginthedark  On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Saturday, January 9, 2021 3:29 PM
To: Regina Marie via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Crockpot recipes

Crockpot liners have an opening and it's large otherwise nothing would be
able to be put into them.


On Sat, 9 Jan 2021, Regina Marie via Cookinginthedark wrote:


Now they sell "crockpot liners" which are like a plastic bag with no
opening. You drop them into your crockpot and they aid in clean-up.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf

Of

Karen Delzer via Cookinginthedark
Sent: Saturday, January 09, 2021 2:43 AM
To: Cooking in the Dark 
Cc: Karen Delzer 
Subject: Re: [CnD] Crockpot recipes

Hi, I'm confused by the term crockpot liner. Do you mean just the bottom

of

the pot, or need I buy another piece to go into my crock?
Recipe sounds yummers!!!

Karen
At 01:40 AM 1/9/2021, you wrote:

Round steak is affordable.  Potatoes and onions peeled and halved and
placed in the bottom of a crockpot liner followed by round steaks and
half a cup of left over coffee and cooked on low for 6 to
8 hours produces a gravy from the coffee that tastes nothing like
coffee and steaks that are tenderized or did the last time I made this.
If the steaks get put on a plate and the remaining contents in the
liner get mashed, you get steaks and onion loaded mashed potatoes with
that gravy.  Maybe add a salad and bread and you have a balanced meal
on your hands.



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Re: [CnD] Crockpot recipes

[Jude DaShiell via Cookinginthedark]

Crockpot liners have an opening and it's large otherwise nothing would be 
able to be put into them.



On Sat, 9 Jan 2021, Regina Marie via Cookinginthedark wrote:


Now they sell "crockpot liners" which are like a plastic bag with no
opening. You drop them into your crockpot and they aid in clean-up.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Saturday, January 09, 2021 2:43 AM
To: Cooking in the Dark 
Cc: Karen Delzer 
Subject: Re: [CnD] Crockpot recipes

Hi, I'm confused by the term crockpot liner. Do you mean just the bottom of
the pot, or need I buy another piece to go into my crock?
Recipe sounds yummers!!!

Karen
At 01:40 AM 1/9/2021, you wrote:

Round steak is affordable.  Potatoes and onions peeled and halved and
placed in the bottom of a crockpot liner followed by round steaks and
half a cup of left over coffee and cooked on low for 6 to
8 hours produces a gravy from the coffee that tastes nothing like
coffee and steaks that are tenderized or did the last time I made this.
If the steaks get put on a plate and the remaining contents in the
liner get mashed, you get steaks and onion loaded mashed potatoes with
that gravy.  Maybe add a salad and bread and you have a balanced meal
on your hands.



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Re: [CnD] Crockpot recipes

[Jude DaShiell via Cookinginthedark]

crockpot liners are disposible and made from plastic and you line the pot 
with one of those before putting anything in the liner.  When finished 
cooking, you open the pot gather the top of the liner together and lift 
the liner out of the pot.  Put the liner's contents into a plate or bowl 
and go on from there.  No crockpot cleanup or very little is needed that 
way.  Liners are marked with quart capacities so get the liners that match 
your crockpot's capacity.




On Sat, 9 Jan 2021, Karen Delzer via Cookinginthedark wrote:

Hi, I'm confused by the term crockpot liner. Do you mean just the bottom of 
the pot, or need I buy another piece to go into my crock? Recipe sounds 
yummers!!!


Karen
At 01:40 AM 1/9/2021, you wrote:
Round steak is affordable.  Potatoes and onions peeled and halved and 
placed in the bottom of a crockpot liner followed by round steaks and half 
a cup of left over coffee and cooked on low for 6 to 8 hours produces a 
gravy from the coffee that tastes nothing like coffee and steaks that are 
tenderized or did the last time I made this.  If the steaks get put on a 
plate and the remaining contents in the liner get mashed, you get steaks 
and onion loaded mashed potatoes with that gravy.  Maybe add a salad and 
bread and you have a balanced meal on your hands.




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Re: [CnD] Crockpot recipes

[Jude DaShiell via Cookinginthedark]

I think coffee would work fine.  The acid will do tenderizing too.


On Sat, 9 Jan 2021, Richard Kuzma via Cookinginthedark wrote:


Hi there,
Do you think the coffee thing would work for turkey leg in crock pot,
Never heard of that one before


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, January 9, 2021 4:40 AM
To: Rebeca V via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Crockpot recipes

Round steak is affordable.  Potatoes and onions peeled and halved and placed
in the bottom of a crockpot liner followed by round steaks and half a cup of
left over coffee and cooked on low for 6 to 8 hours produces a gravy from
the coffee that tastes nothing like coffee and steaks that are tenderized or
did the last time I made this.  If the steaks get put on a plate and the
remaining contents in the liner get mashed, you get steaks and onion loaded
mashed potatoes with that gravy.  Maybe add a salad and bread and you have a
balanced meal on your hands.



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Re: [CnD] Crockpot recipes

[Jude DaShiell via Cookinginthedark]

Round steak is affordable.  Potatoes and onions peeled and halved and 
placed in the bottom of a crockpot liner followed by round steaks and half 
a cup of left over coffee and cooked on low for 6 to 8 hours produces a 
gravy from the coffee that tastes nothing like coffee and steaks that are 
tenderized or did the last time I made this.  If the steaks get put on a 
plate and the remaining contents in the liner get mashed, you get steaks 
and onion loaded mashed potatoes with that gravy.  Maybe add a salad and 
bread and you have a balanced meal on your hands.




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Re: [CnD] hard boiled eggs

[Jude DaShiell via Cookinginthedark]

Cooking procedure is correct with 15 minutes boiling for hard boiling. 
Some people put a little vinegar in the water but I forget why that's 
done.




On Mon, 28 Dec 2020, Wendy Williams via Cookinginthedark wrote:


It has been some time since I did hard boiled eggs on the stove using
boiling water, . Do not want to steam. Do I put the egg in the cold water,
bring to a boil, cover & turn off the stove. How many minutes for it to be
hard boiled? Thanks.
Wendy

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Re: [CnD] Old World Puff Pancake (fwd)

[Jude DaShiell via Cookinginthedark]

-- Forwarded message --
Date: Mon, 18 Jun 2018 23:01:16 +
From: Penny Reeder via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Penny Reeder 
Subject: Re: [CnD] Old World Puff Pancake

No, this pancake doesn't need any levening agent. It's also called a
Dutch Baby, and my aunts used to call it a "Jane Eyre Pancake." It's
delicious, it puffs way up without any baking powder or soda. The
eggs, and the oven heat make it rise. The batter is very similar to
popover batter.

It's delicious with fresh fruit, such as sweetened blueberries or
strawberries, or apples or pears saut?ed in butter and sweetened with
a little maple syrup.

Penny

On 6/18/18, Pamela Fairchild via Cookinginthedark
 wrote:

It seems to me that a teaspoon of baking powder might also help with the
puff.

Pamela Fairchild


-Original Message-
From: Marilyn Pennington via Cookinginthedark

Sent: Monday, June 18, 2018 11:01 AM
To: hands-on-cook...@yahoogroups.com
Cc: Marilyn Pennington ;
cookinginthedark@acbradio.org
Subject: [CnD] Old World Puff Pancake

Old World Puff Pancake

2 tablespoons butter or margarine

3 eggs

3/4 cup milk

3/4 cup all-purpose flour

2 teaspoons sugar

1 teaspoon ground nutmeg

Powdered sugar

Lemon wedges

Syrup, optional

Place butter in a 10 inch ovenproof skillet; place in a 425 degree oven for
2 to 3 minutes, or until melted. Place the eggs, milk, flour, sugar and
nutmeg in a blender; cover and process until smooth. Pour into prepared
skillet. Bake, uncovered, at 425 degrees for 16 to 18 minutes, or until
puffed and browned. Dust with powdered sugar. Serve with lemon wedges and
syrup, if desired.

Note:

Be sure the oven is preheated to 425 degrees before putting the skillet into
the oven. A cast-iron skillet is a helpful tool because it heats up more
quickly than other metals and makes a better puff.

Makes 4 to 6 servings.  Mama's Corner.



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Re: [CnD] pancakes

[Jude DaShiell via Cookinginthedark]

It's a pancake baked in the oven and nothing like any pancake you ate 
before.  It's a high rise pancake and light-weight.




On Mon, 28 Dec 2020, Johna Gravitt via Cookinginthedark wrote:


What exactly is a Dutch baby?


-Original Message-
From: Cookinginthedark  On Behalf Of 
Jude DaShiell via Cookinginthedark
Sent: Saturday, December 26, 2020 7:52 PM
To: Pamela Fairchild via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] pancakes

Don't try baking a Dutch Baby in an 8 inch pan, think more like 12 and one of 
those will feed a person well enough for Breakfast they'll not need another.



On Sat, 26 Dec 2020, Pamela Fairchild via Cookinginthedark wrote:


I don't know a good way to make more than one pancake at a time, so I
use a small pan, 7 or 8 inches across, butter it well, heat it to
medium, pour the batter in, about a third of a cup, half cup at most.
Let it sit for about 3 minutes. Slide your turner under. If it doesn't
go easily, it is not cooked enough or it is stuck because of not enough butter.
It should lift easily and you can flip it in place. The second side
only takes 30 to 40 seconds.
Most of the reason for pancakes that break apart as you turn them is
that you tried too early. The top should be almost dry with just a few
bubbles left on the top. If there is a lot of liquid on top, don't try
to turn it yet. If it smells like it is starting to burn but isn't
ready to turn, your heat is up too high. It takes practice, but you
can do this with time and patience, and lots of practice and errors
along the way. Then one day, it will just work for you.
As for getting them round, they might stay round if you use a third or
half cup measure to pour from and keep your hand steady as you pour.
If you have problems your batter might need to be made thinner or
thicker. I like thinner better, making thinner pancakes, but that's
just me. If I had my way, all pancakes would resemble crepes in
nature. But thicker ones might be easier to flip if you have enough
patience to wait for them to cook enough first.
Good luck, and have fun.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark
Sent: Tuesday, December 15, 2020 4:25 PM
To: Cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: [CnD] pancakes

Hi,

I've never been a breakfast guy. However, I thought I would make pancakes.

So I did. Now, I've seen YouTube vids where folks use milk, egg and
butter, some use water.  What's the difference between using either or?

Also, how can I get the pancakes to be in a circle when I'm done?
Let's say I'd like to make multiple pancakes. The one pancake I made
today just collapsed when trying to flip them over.

Thank you for any thoughts.



Kimsan Song

kimsans...@icloud.com <mailto:kimsans...@icloud.com>

If you are into HipHop or R, I invite you to subscribe to my youtube
artist channel at

https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA

Also, you may follow me on twitter:

https://twitter.com/kims4ns0ng



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[CnD] an idea for rice

[Jude DaShiell via Cookinginthedark]

If you're putting rice and water in the pot to cook, try putting a couple 
teaspoons of peanutbutter into the pot too.  When the rice is finished 
cooking, stir the rice just before serving to move the peanutbutter all 
through the rice.
Inexpensive and if you have no meat or fish or don't want to use either a 
way to add a little fat and protein into the diet.



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Re: [CnD] pancakes

[Jude DaShiell via Cookinginthedark]

Don't try baking a Dutch Baby in an 8 inch pan, think more like 12 and one 
of those will feed a person well enough for Breakfast they'll not need 
another.




On Sat, 26 Dec 2020, Pamela Fairchild via Cookinginthedark wrote:


I don't know a good way to make more than one pancake at a time, so I use a
small pan, 7 or 8 inches across, butter it well, heat it to medium, pour the
batter in, about a third of a cup, half cup at most. Let it sit for about 3
minutes. Slide your turner under. If it doesn't go easily, it is not cooked
enough or it is stuck because of not enough butter.
It should lift easily and you can flip it in place. The second side only
takes 30 to 40 seconds.
Most of the reason for pancakes that break apart as you turn them is that
you tried too early. The top should be almost dry with just a few bubbles
left on the top. If there is a lot of liquid on top, don't try to turn it
yet. If it smells like it is starting to burn but isn't ready to turn, your
heat is up too high. It takes practice, but you can do this with time and
patience, and lots of practice and errors along the way. Then one day, it
will just work for you.
As for getting them round, they might stay round if you use a third or half
cup measure to pour from and keep your hand steady as you pour. If you have
problems your batter might need to be made thinner or thicker. I like
thinner better, making thinner pancakes, but that's just me. If I had my
way, all pancakes would resemble crepes in nature. But thicker ones might be
easier to flip if you have enough patience to wait for them to cook enough
first.
Good luck, and have fun.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark
Sent: Tuesday, December 15, 2020 4:25 PM
To: Cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: [CnD] pancakes

Hi,

I've never been a breakfast guy. However, I thought I would make pancakes.

So I did. Now, I've seen YouTube vids where folks use milk, egg and butter,
some use water.  What's the difference between using either or?

Also, how can I get the pancakes to be in a circle when I'm done? Let's say
I'd like to make multiple pancakes. The one pancake I made today just
collapsed when trying to flip them over.

Thank you for any thoughts.



Kimsan Song

kimsans...@icloud.com 

If you are into HipHop or R, I invite you to subscribe to my youtube
artist channel at

https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA

Also, you may follow me on twitter:

https://twitter.com/kims4ns0ng



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Re: [CnD] pancakes

[Jude DaShiell via Cookinginthedark]

If I make a Dutch Baby, that gets baked without flipping and comes out 
with no problems.
I think that recipe was posted on this list a long time ago and I will say 
that recipe makes one of the four different best pancakes I ever ate.
My Grandmother's potato pancakes were another of the four.  The third one 
were crepes, and the fourth were Johnny cakes.  The nice thing about 
Johnny cakes is they cool and travel well.




On Sat, 26 Dec 2020, Pamela Fairchild via Cookinginthedark wrote:


I don't know a good way to make more than one pancake at a time, so I use a
small pan, 7 or 8 inches across, butter it well, heat it to medium, pour the
batter in, about a third of a cup, half cup at most. Let it sit for about 3
minutes. Slide your turner under. If it doesn't go easily, it is not cooked
enough or it is stuck because of not enough butter.
It should lift easily and you can flip it in place. The second side only
takes 30 to 40 seconds.
Most of the reason for pancakes that break apart as you turn them is that
you tried too early. The top should be almost dry with just a few bubbles
left on the top. If there is a lot of liquid on top, don't try to turn it
yet. If it smells like it is starting to burn but isn't ready to turn, your
heat is up too high. It takes practice, but you can do this with time and
patience, and lots of practice and errors along the way. Then one day, it
will just work for you.
As for getting them round, they might stay round if you use a third or half
cup measure to pour from and keep your hand steady as you pour. If you have
problems your batter might need to be made thinner or thicker. I like
thinner better, making thinner pancakes, but that's just me. If I had my
way, all pancakes would resemble crepes in nature. But thicker ones might be
easier to flip if you have enough patience to wait for them to cook enough
first.
Good luck, and have fun.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark
Sent: Tuesday, December 15, 2020 4:25 PM
To: Cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: [CnD] pancakes

Hi,

I've never been a breakfast guy. However, I thought I would make pancakes.

So I did. Now, I've seen YouTube vids where folks use milk, egg and butter,
some use water.  What's the difference between using either or?

Also, how can I get the pancakes to be in a circle when I'm done? Let's say
I'd like to make multiple pancakes. The one pancake I made today just
collapsed when trying to flip them over.

Thank you for any thoughts.



Kimsan Song

kimsans...@icloud.com 

If you are into HipHop or R, I invite you to subscribe to my youtube
artist channel at

https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA

Also, you may follow me on twitter:

https://twitter.com/kims4ns0ng



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Re: [CnD] what are these chips?

[Jude DaShiell via Cookinginthedark]

A snack I miss was Danish Go-rounds.  Those were much better than Pop
Tarts and if our troops in Afghanistan had shared Danish Go-rounds
rather than Pop Tarts probably a few more of them would have survived.

On Wed, 2 Dec 2020, meward1954--- via Cookinginthedark wrote:

> Date: Wed, 2 Dec 2020 17:07:43
> From: meward1954--- via Cookinginthedark 
> To: 'Cooking in the Dark' 
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> They had daisies, too.  But the bugles were definitely the best.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Wednesday, December 2, 2020 3:02 PM
> To: 'Cooking in the Dark' 
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> Whistles were little cheese flavored tubes. Spins were flat, round things. I
> think they had a sort of windmill design and were pizza flavored. It would
> be nice if they tried again on the pizza flavor and improved it. Bugles were
> the only ones with a quality taste, which is why they lasted.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Wednesday, December 2, 2020 12:52 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] what are these chips?
>
> Yes, these weren't very salty but ridged and tasty but not greasy.
>
> On Wed, 2 Dec 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Wed, 2 Dec 2020 12:21:24
> > From: meward1954--- via Cookinginthedark
> > 
> > To: 'Cooking in the Dark' 
> > Cc: meward1...@gmail.com
> > Subject: Re: [CnD] what are these chips?
> >
> > I remember bugles being sort of ridged, very salty, very greasy, and
> > unfortunately, very tasty.
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of
> > diane.fann7--- via Cookinginthedark
> > Sent: Wednesday, December 2, 2020 9:03 AM
> > To: 'Cooking in the Dark' 
> > Cc: diane.fa...@gmail.com
> > Subject: Re: [CnD] what are these chips?
> >
> > I don't know, but, your description makes me think of Bugles.
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Jude DaShiell via Cookinginthedark
> > Sent: Wednesday, December 2, 2020 9:42 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jude DaShiell 
> > Subject: [CnD] what are these chips?
> >
> > I don't have the package since these were packed in a snack bag along
> > with other snacks.  I'm pretty sure these are made from corn with a
> > cheese flavor and they're long triangle-shaped.  The narrow point is
> > closed and the narrow end of the triangle is open.  The triangles are
> somewhat flat.
> > A little bit of dip could be put into the narrow end of the triangle
> > since the chips are open on the narrow end and closed on the narrow point.
> >
> >
> >
> > --
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> >
> > --
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> >
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> >
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> >
>
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Re: [CnD] what are these chips?

[Jude DaShiell via Cookinginthedark]

Sometimes an M will fit inside a bugle but not always; when they do
they have to be inserted gently since bugles are fragile.

On Wed, 2 Dec 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Wed, 2 Dec 2020 16:01:45
> From: diane.fann7--- via Cookinginthedark 
> To: 'Cooking in the Dark' 
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> Whistles were little cheese flavored tubes. Spins were flat, round things. I
> think they had a sort of windmill design and were pizza flavored. It would
> be nice if they tried again on the pizza flavor and improved it. Bugles were
> the only ones with a quality taste, which is why they lasted.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Wednesday, December 2, 2020 12:52 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] what are these chips?
>
> Yes, these weren't very salty but ridged and tasty but not greasy.
>
> On Wed, 2 Dec 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Wed, 2 Dec 2020 12:21:24
> > From: meward1954--- via Cookinginthedark
> > 
> > To: 'Cooking in the Dark' 
> > Cc: meward1...@gmail.com
> > Subject: Re: [CnD] what are these chips?
> >
> > I remember bugles being sort of ridged, very salty, very greasy, and
> > unfortunately, very tasty.
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of
> > diane.fann7--- via Cookinginthedark
> > Sent: Wednesday, December 2, 2020 9:03 AM
> > To: 'Cooking in the Dark' 
> > Cc: diane.fa...@gmail.com
> > Subject: Re: [CnD] what are these chips?
> >
> > I don't know, but, your description makes me think of Bugles.
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Jude DaShiell via Cookinginthedark
> > Sent: Wednesday, December 2, 2020 9:42 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jude DaShiell 
> > Subject: [CnD] what are these chips?
> >
> > I don't have the package since these were packed in a snack bag along
> > with other snacks.  I'm pretty sure these are made from corn with a
> > cheese flavor and they're long triangle-shaped.  The narrow point is
> > closed and the narrow end of the triangle is open.  The triangles are
> somewhat flat.
> > A little bit of dip could be put into the narrow end of the triangle
> > since the chips are open on the narrow end and closed on the narrow point.
> >
> >
> >
> > --
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> >
> > --
> > This email has been checked for viruses by AVG.
> > https://www.avg.com
> >
> > ___
> > 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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Re: [CnD] what are these chips?

[Jude DaShiell via Cookinginthedark]

Yes, these weren't very salty but ridged and tasty but not greasy.

On Wed, 2 Dec 2020, meward1954--- via Cookinginthedark wrote:

> Date: Wed, 2 Dec 2020 12:21:24
> From: meward1954--- via Cookinginthedark 
> To: 'Cooking in the Dark' 
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> I remember bugles being sort of ridged, very salty, very greasy, and
> unfortunately, very tasty.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Wednesday, December 2, 2020 9:03 AM
> To: 'Cooking in the Dark' 
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> I don't know, but, your description makes me think of Bugles.
>
> -Original Message-----
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Wednesday, December 2, 2020 9:42 AM
> To: cookinginthedark@acbradio.org
> Cc: Jude DaShiell 
> Subject: [CnD] what are these chips?
>
> I don't have the package since these were packed in a snack bag along with
> other snacks.  I'm pretty sure these are made from corn with a cheese flavor
> and they're long triangle-shaped.  The narrow point is closed and the narrow
> end of the triangle is open.  The triangles are somewhat flat.
> A little bit of dip could be put into the narrow end of the triangle since
> the chips are open on the narrow end and closed on the narrow point.
>
>
>
> --
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com
>
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Re: [CnD] what are these chips?

[Jude DaShiell via Cookinginthedark]

Hi Thanks, that could be.  I've heard of them before but never eaten
them until now.

On Wed, 2 Dec 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Wed, 2 Dec 2020 10:02:37
> From: diane.fann7--- via Cookinginthedark 
> To: 'Cooking in the Dark' 
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] what are these chips?
>
> I don't know, but, your description makes me think of Bugles.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Wednesday, December 2, 2020 9:42 AM
> To: cookinginthedark@acbradio.org
> Cc: Jude DaShiell 
> Subject: [CnD] what are these chips?
>
> I don't have the package since these were packed in a snack bag along with
> other snacks.  I'm pretty sure these are made from corn with a cheese flavor
> and they're long triangle-shaped.  The narrow point is closed and the narrow
> end of the triangle is open.  The triangles are somewhat flat.
> A little bit of dip could be put into the narrow end of the triangle since
> the chips are open on the narrow end and closed on the narrow point.
>
>
>
> --
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>

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[CnD] what are these chips?

[Jude DaShiell via Cookinginthedark]

I don't have the package since these were packed in a snack bag along with
other snacks.  I'm pretty sure these are made from corn with a cheese
flavor and they're long triangle-shaped.  The narrow point is closed and
the narrow end of the triangle is open.  The triangles are somewhat flat.
A little bit of dip could be put into the narrow end of the triangle since
the chips are open on the narrow end and closed on the narrow point.



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[CnD] [blind-gamers] its time for NVDA Con 2020. (fwd)

[Jude DaShiell via Cookinginthedark]

-- 

United States has 633 Billionaires with only 10 doing any annual
significant giving.


-- Forwarded message --
Date: Sun, 22 Nov 2020 20:58:05
From: Austin Pinto 
Reply-To: blind-gam...@groups.io
To: blind-gam...@groups.io
Subject: [blind-gamers] its time for NVDA Con 2020.

Dear NVDA users, software developers, and accessibility enthusiasts
around the world!

I am Austin Pinto, one of the members of the NVDACon international
planning Committee. NVDA (Nonvisual Desktop Access) is a free and open
source screen reader that allows blind people around the world access
to technology at no greater cost than their sighted peers. You can
find out more about NVDA at http://www.nvaccess.org.

The NVDA conference started out in 2014 so that users of the screen
reader could connect and talk to other screen reader users.  Every
year, we host a conference on NVDA, with topics to be presented by the
NVDA community.

We are currently planning for hour 7th NVDACon for   the NVDA
community. This conference will be held in December 4to6 2020. Some of
our presenters for this conference include NV Access and more,
We are excited for NVDACon 2020, and we hope you are excited too! The
  website is
nvdacon.org, and you can follow us on twitter   @NVDACon We are also
on Facebook. just do a search for NVDACon.
Thank you
Austin Pinto


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Re: [CnD] Steak and Kidney Pie Recipe

[Jude DaShiell via Cookinginthedark]

I ate this pie once and that was really tasty!  I think pig kidneys were
used in the pie I ate.

On Wed, 28 Oct 2020, Samuel Wilkins via Cookinginthedark wrote:

> Date: Wed, 28 Oct 2020 05:11:01
> From: Samuel Wilkins via Cookinginthedark 
> To: CND List 
> Cc: Samuel Wilkins 
> Subject: [CnD] Steak and Kidney Pie Recipe
>
> Hello all, here is a British recipe that I'm really fond of.  It is steak and
> Kidney pie.
>
> Ingredients
>
> For the pastry
>
> 3       Cups flour
>
> 1 Cup butter (1/2 block)
>
>  -       Large pinch of salt
>
>  -       Water to bring mix together, about 3-4 tablespoons, or 1 egg plus
> water (or milk) for a richer
>
>
> 300g   Diced Beef.
>
> 150g      Lamb kidney, diced, sinews removed. If using pig kidneys, they do
> not have sinews.
>
> 2/3      Cup plain flour.
>
>  -          Large pinch salt.
>
>  -          Large pinch pepper.
>
> 1          Medium onion.
>
> 2          Tablespoons oil or butter/oil combination (the oil stops the butter
> burning, to a point!).
>
> 1          Tablespoon tomato puree.
>
> 1          Beef stock cube.
>
> 1          Teaspoon Marmite or (optional).
>
> 1          Teaspoon Worcester Sauce (optional).
>
> 1/4       Cup red wine (Guinness is better, if you can obtain it in the US.
>
> 2          Cups boiling water.
>
> Note, if you have a local butcher, if possible, you could ask them to remove
> the sinews from the kidneys and dice the steak for you, as that would make it
> easier.
>
>
> Method
>
> Pastry
>
> 1. Put flour in large bowl (should be sieved).
>
> 2. Add salt.
>
> 3. Rub together with fingers until you achieve a "sandy" texture, don't
> compress when adding liquid.
>
> 4. Make well in centre and add liquid (egg/water/milk).
>
> 5. Bring mixture together, by hand, as quickly and gently as possible until a
> smooth ball is achieved.
>
> 6. Wrap pastry in Clingfilm and place in refrigerator. This needs to rest for
> at least half an hour.
>
>
> Filling
>
> 1. Peel and roughly chop onion, it doesn't have to be fine.
>
> 2. Mix flour, salt and pepper together in a large bowl.
>
> 3. Mix 2 cups boiling water, the stock cube and Marmite in a mug or jug.
>
> 4. heat the oil or butter and oil in a pan.
>
> 5. When hot, add the onion and stir until softened.
>
> 6. While softening the onion, toss the steak and kidney in the seasoned flour,
> ensuring completely covered and separate.
>
> 7. When onion soft, add the seasoned, floured, steak and kidney and cook on
> number 3 to 4 until browned (you will be able to smell the caramelisation of
> the outside of the meats.  This will take about 5-6 minutes.
>
> 8. Add the red wine or Guinness and reduce for about 2 minutes.
>
> 9. Add the tomato puree and cook out for about a minute.
>
> 10. Add the stock mixture, bring to the boil and reduce to a simmer (number
> 2?, we actually did it for 15 minutes at 120C and 5 minutes at 100C) for about
> 20 minutes, stirring frequently until the correct consistency is achieved. 
> Also taste and adjust seasoning, if necessary.
>
> 11. Leave aside to cool for at least ten minutes.
>
> Building and Cooking
>
> Note: you will need an egg or milk to brush on the pastry and dish rim. If
> using an egg to make the pastry, just keep a little back for this purpose.  It
> is helpful if you have a pastry brush for these operations.
>
> 1. Remove pastry from refrigerator, it's helpful to do this about five minutes
> before you roll it as this makes it more pliable!
>
> 2. Cut the pastry in half, and roll out one half of it to the shape of the
> dish, allowing one inch extra all the way around.
>
> 3. Brush the egg wash or milk around the pastry, this helps the pastry to
> stick.
>
> 4. Carefully lay the pastry on the dish, using the rolling pin, then gently
> press onto the rim.
>
> 5. Taking great care (!), cut around the edge of the dish to remove excess
> pastry.  The excess can be frozen and used for tarts, pasties etc.
>
> 6. Make a small knife hole in the centre of the pie to allow steam to escape.
>
> 7. Spoon all of the pie mixture into the pie dish.
>
> 8. Repeat steps 1 to 6 for the second half of the pastry.
>
> 9. Cook in the oven at about 200C for about 15-20 minutes.  You will have to
> check from time to time to see when the pastry has achieved a nice crust and
> use your nose to ensure it doesn't burn!
>
> 10. Serve and enjoy, or allow to cool, slice and freeze.
>
>
> Regards,
>
> Samuel Wilkins
>
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Re: [CnD] Looking to purchase a new stove

[Jude DaShiell via Cookinginthedark]

For what people pay for these appliances, they ought to come accessible
out of the factory.

On Tue, 27 Oct 2020, John Kolwick via Cookinginthedark wrote:

> Date: Tue, 27 Oct 2020 13:22:39
> From: John Kolwick via Cookinginthedark 
> To: Cooking in the Dark 
> Cc: John Kolwick 
> Subject: Re: [CnD] Looking to purchase a new stove
>
> Hi, I have a GE model, it is a slide-in model that actually had knobs and I 
> was able to mark the oven controls.  I do not know the model number off hand. 
>  Generally most people do need that type of range.  It is about 2 or 3 years 
> old.  Besides finding one that is semi-accessible, there is a shortage for 
> many large appliances I understand.  If you need a slide-in model let me know 
> and I will obtain the model number.  Good luck
>
> Sent from Mail for Windows 10
>
> From: Jody M via Cookinginthedark
> Sent: Tuesday, October 27, 2020 11:55 AM
> To: Cookinginthedark@acbradio.org
> Cc: Jody M
> Subject: [CnD] Looking to purchase a new stove
>
> Good afternoon,
> I'm looking into purchasing a new stove. If anybody has any information on 
> which models are more accessible than others could you please let me know. 
> Jody
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[CnD] [Numerology] yahoogroups shutdown (fwd)

[Jude DaShiell via Cookinginthedark]

-- 


-- Forwarded message --
Date: Thu, 15 Oct 2020 19:44:28
From: "Jude DaShiell jdash...@panix.com [Numerology]"

To: numerol...@yahoogroups.com
Cc: freepag...@yahoogroups.com
Subject: [Numerology] yahoogroups shutdown

If a list moves to groups.io, a list owner needn't get a premium account.
So long as the list owner has the subscriber list from the previous
service, they can send auto-invite messages to everyone on the list.
Those interested in subscribing will respond and get into the new email
list by doing so.
Those not interested will not bother to respond and will not be added to
the new list by means of auto-invites.


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[CnD] bamboo and the microwave

[Jude DaShiell via Cookinginthedark]

Bamboo plates and bowls work fine in microwave ovens first hand experience
on that here too.



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[CnD] nuwave oven warning

[Jude DaShiell via Cookinginthedark]

bamboo plates and bowls if put in a nuwave oven for 4 minutes will start
to smoke and the plate or bowl will come out of the oven warped and
damaged.  Nuwave is not compatible with bamboo.  I had first hand
experience with this earlier and sent the message on it while the list was
still in disarray.



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[CnD] nuwave oven warning

[Jude DaShiell via Cookinginthedark]

--- Begin Message ---
Bamboo plates and bowls are best never put in a nuwave oven.  The oven
will start burning the bamboo and if left in the oven for more than 4
minutes the plates and bowls will start smoking and deform.  Possibly a
few minutes longer and you may need a fire truck to come and help you out.
I deformed a plate badly enough I needed to trash it.  Bamboo plates may
have been available several years ago, but if so I never knew this about
the Nuwave oven being incompatible with bamboo.



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--- End Message ---
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Re: [CnD] Attention list members

[Jude DaShiell via Cookinginthedark]

--- Begin Message ---
Dale may be ablee to configure the server so email with attachments is
rejected.  Yahoo did this to improve security.



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Re: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe - BettyCrocker.com

[Jude DaShiell via Cookinginthedark]

You probably held one and weren't told what it was.  The clip starts
with a piece of metal that can hold papers.  On the side that doesn't
hold papers, it has two small handles.  To open the clip, squeeze the
handles together and insert whatever needs holding.  Then leave the
handles alone and the clip closes.

On Wed, 23 Sep 2020, Marilyn Pennington via Cookinginthedark wrote:

> Date: Wed, 23 Sep 2020 20:03:34
> From: Marilyn Pennington via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: Re: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe -
> BettyCrocker.com
>
> I made these brownies, but I don't have the clip and have never heard of
> these kinds of clips.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Wendy via Cookinginthedark
> Sent: Wednesday, September 23, 2020 8:00 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: Re: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe -
> BettyCrocker.com
>
> Where does one buy mini metal binder clips?
> Wendy
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Tuesday, September 08, 2020 8:16 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe -
> BettyCrocker.com
>
> I made these yesterday.  They are extremely rich, but good.  I will not make
> them very often.  I am going to go have a small square right now with a
> glass of cold milk.
>
>
>
> BC Outrageous Stacked Peanut Butter Brownies Recipe - BettyCrocker.com
>
>
>
> Prep 10 min
>
> Total1 hr 10 min
>
> Servings24
>
> These decadent bars are stacked with peanut butter cookie dough, peanut
> butter sandwich cookies, peanut butter cups and topped with a fudgy brownie
> batter for a seriously indulgent treat!
>
>
>
> Make with Betty Crocker Cookie Mix.
>
>
>
> Ingredients
>
> 1 pouch,  (17.5 oz) Betty Crocker? peanut butter cookie mix
>
> Vegetable oil, water and egg called for on cookie mix pouch
>
> 1 box,  (19.9 oz) Betty Crocker? dark chocolate fudge brownie mix
>
> Water, vegetable oil and eggs called for on brownie mix box Save $
>
> 16 peanut butter creme-filled sandwich cookies
>
> 8 Reese's Peanut Butter Cups, unwrapped
>
> 1/2cup creamy peanut butter (for drizzle, optional)
>
> 1tablespoon coconut oil (for drizzle, optional)
>
> Steps
>
> 1.  Heat oven to 350?F. Grease 13x9-inch pan, and line with cooking
> parchment paper, leaving an overhang on the two longer sides.
>
> 2.  In medium bowl, make peanut butter cookie dough as directed on pouch.
>
> 3.  In another medium bowl, make brownie batter as directed on box.
>
> 4.  Crumble cookie dough in pan; using offset spatula, press and spread
> cookie dough into thin even layer. Top cookie dough layer with even layer of
> sandwich cookies and candies. Spread brownie batter over top of cookie
> dough, sandwich cookies and peanut butter cups to cover completely.
>
> 5.  Bake about 30 minutes or until toothpick inserted in brownie comes out
> with few sticky crumbs. Cool completely on cooling rack. To make the
> optional peanut butter drizzle, mix peanut butter and coconut oil in small
> microwavable bowl and microwave uncovered on High at 30-second intervals
> until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows.
>
> Expert Tips
>
> Greasing the pan before adding parchment will help keep the parchment in
> place while you spread the cookie dough layer in the pan. Use mini metal
> binder clips to secure the parchment overhang.
>
> You can use all peanut butter creme-filled sandwich cookies or all peanut
> butter cup candies in this recipe; whatever you do, it will be delicious!
>
> Nutrition Information
>
> Nutrition Facts
>
> Serving Size: 1 Serving
>
> Calories
>
> 330
>
> Calories from Fat
>
> 130
>
> % Daily Value
>
> Total Fat
>
> 14g
>
> 22%
>
> Saturated Fat
>
> 3 1/2g
>
> 17%
>
> Trans Fat
>
> 0g
>
>
>
> Cholesterol
>
> 25mg
>
> 8%
>
> Sodium
>
> 250mg
>
> 11%
>
> Potassium
>
> 70mg
>
> 2%
>
> Total Carbohydrate
>
> 45g
>
> 15%
>
> Dietary Fiber
>
> 1g
>
> 4%
>
> Sugars
>
> 30g
>
>
>
> Protein
>
> 4g
>
>
>
> % Daily Value*:
>
> Vitamin A
>
> 0%
>
> 0%
>
> Vitamin C
>
> 0%
>
> 0%
>
> Calcium
>
> 0%
>
> 0%
>
> Iron
>
> 8%
>
> 8%
>
> Exchanges:
>
> 1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat
> Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2
> 1/2 Fat;
>
> Carbohydrate Choice
>
> 3
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> Trademarks referred to herein are the properties of their respective owners.
>
> ? 2020 ?/TM General Mills All Rights Reserved.  Enjoy.
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> 

Re: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe - BettyCrocker.com

[Jude DaShiell via Cookinginthedark]

Office supply stores  have them.

On Wed, 23 Sep 2020, Wendy via Cookinginthedark wrote:

> Date: Wed, 23 Sep 2020 19:59:53
> From: Wendy via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: Re: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe -
> BettyCrocker.com
>
> Where does one buy mini metal binder clips?
> Wendy
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Tuesday, September 08, 2020 8:16 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe -
> BettyCrocker.com
>
> I made these yesterday.  They are extremely rich, but good.  I will not make
> them very often.  I am going to go have a small square right now with a
> glass of cold milk.
>
>
>
> BC Outrageous Stacked Peanut Butter Brownies Recipe - BettyCrocker.com
>
>
>
> Prep 10 min
>
> Total1 hr 10 min
>
> Servings24
>
> These decadent bars are stacked with peanut butter cookie dough, peanut
> butter sandwich cookies, peanut butter cups and topped with a fudgy brownie
> batter for a seriously indulgent treat!
>
>
>
> Make with Betty Crocker Cookie Mix.
>
>
>
> Ingredients
>
> 1 pouch,  (17.5 oz) Betty Crocker? peanut butter cookie mix
>
> Vegetable oil, water and egg called for on cookie mix pouch
>
> 1 box,  (19.9 oz) Betty Crocker? dark chocolate fudge brownie mix
>
> Water, vegetable oil and eggs called for on brownie mix box Save $
>
> 16 peanut butter creme-filled sandwich cookies
>
> 8 Reese's Peanut Butter Cups, unwrapped
>
> 1/2cup creamy peanut butter (for drizzle, optional)
>
> 1tablespoon coconut oil (for drizzle, optional)
>
> Steps
>
> 1.  Heat oven to 350?F. Grease 13x9-inch pan, and line with cooking
> parchment paper, leaving an overhang on the two longer sides.
>
> 2.  In medium bowl, make peanut butter cookie dough as directed on pouch.
>
> 3.  In another medium bowl, make brownie batter as directed on box.
>
> 4.  Crumble cookie dough in pan; using offset spatula, press and spread
> cookie dough into thin even layer. Top cookie dough layer with even layer of
> sandwich cookies and candies. Spread brownie batter over top of cookie
> dough, sandwich cookies and peanut butter cups to cover completely.
>
> 5.  Bake about 30 minutes or until toothpick inserted in brownie comes out
> with few sticky crumbs. Cool completely on cooling rack. To make the
> optional peanut butter drizzle, mix peanut butter and coconut oil in small
> microwavable bowl and microwave uncovered on High at 30-second intervals
> until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows.
>
> Expert Tips
>
> Greasing the pan before adding parchment will help keep the parchment in
> place while you spread the cookie dough layer in the pan. Use mini metal
> binder clips to secure the parchment overhang.
>
> You can use all peanut butter creme-filled sandwich cookies or all peanut
> butter cup candies in this recipe; whatever you do, it will be delicious!
>
> Nutrition Information
>
> Nutrition Facts
>
> Serving Size: 1 Serving
>
> Calories
>
> 330
>
> Calories from Fat
>
> 130
>
> % Daily Value
>
> Total Fat
>
> 14g
>
> 22%
>
> Saturated Fat
>
> 3 1/2g
>
> 17%
>
> Trans Fat
>
> 0g
>
>
>
> Cholesterol
>
> 25mg
>
> 8%
>
> Sodium
>
> 250mg
>
> 11%
>
> Potassium
>
> 70mg
>
> 2%
>
> Total Carbohydrate
>
> 45g
>
> 15%
>
> Dietary Fiber
>
> 1g
>
> 4%
>
> Sugars
>
> 30g
>
>
>
> Protein
>
> 4g
>
>
>
> % Daily Value*:
>
> Vitamin A
>
> 0%
>
> 0%
>
> Vitamin C
>
> 0%
>
> 0%
>
> Calcium
>
> 0%
>
> 0%
>
> Iron
>
> 8%
>
> 8%
>
> Exchanges:
>
> 1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat
> Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2
> 1/2 Fat;
>
> Carbohydrate Choice
>
> 3
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> Trademarks referred to herein are the properties of their respective owners.
>
> ? 2020 ?/TM General Mills All Rights Reserved.  Enjoy.
>
>
>
>
>
> ___
> 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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Re: [CnD] Grocery list monday program

[Jude DaShiell via Cookinginthedark]

It takes technical know-how, but it is possible to sync orgmode with a
pc or mac computer when it's on a phone.  I've never done that yet
though.

On Fri, 18 Sep 2020, Dena Polston wrote:

> Date: Fri, 18 Sep 2020 01:47:30
> From: Dena Polston 
> To: cookinginthedark@acbradio.org
> Cc: 'Jude DaShiell' 
> Subject: RE: [CnD] Grocery list monday program
>
> Would this be available as an app for IPhone or Android phones or just for a 
> PC or Mac?
> Thanks.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, September 15, 2020 3:15 PM
> To: Sugar Lopez via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> When I do shopping lists, I use org-mode which is a  part of emacs since
> it produces well-formatted lists.
> * produce
> - [ ] avacado
>
> The item with the star points at the store section.
> The item with the empty brackets is something to buy and then put an X
> inside those brackets.
> But then again, that's just me.  For anyone with an interest, emacs can
> be installed on machines running windows in addition to mac and Linux
> and dos.
>
> On Tue, 15 Sep 2020, Sugar Lopez via
> Cookinginthedark wrote:
>
> > Date: Tue, 15 Sep 2020 12:57:37
> > From: Sugar Lopez via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Sugar Lopez 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > Oh no worries, I've done the same thing in the past, LOL
> > Smile
> > Good luck
> > sugar
> >
> > ?How lucky I am to have something that makes saying goodbye so hard.?
> > - - Winnie the Pooh
> > ?, ?
> > I appreciate your friendship/support at:
> > https://www.gofundme.com/sugars-transplant-journey
> > -Sugar
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of 
> > Jennifer via Cookinginthedark
> > Sent: Tuesday, September 15, 2020 9:51 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jennifer 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > No sorry I was trying to send my grocery list to myself and I didn?t 
> > realize I was going to cooking in the dark oh boy sorry about that
> >
> > > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark 
> > >  wrote:
> > >
> > > Hi, sorry but you los me with this post Is this for a recipe or is
> > > this your personal list?
> > > Smile
> > > sugar
> > >
> > > ?How lucky I am to have something that makes saying goodbye so hard.?
> > > - - Winnie the Pooh
> > > ?, ?
> > > I appreciate your friendship/support at:
> > > https://www.gofundme.com/sugars-transplant-journey
> > > -Sugar
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Jennifer Thompson via Cookinginthedark
> > > Sent: Tuesday, September 15, 2020 9:28 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Jennifer Thompson 
> > > Subject: [CnD] Grocery list monday september 14th 2020
> > >
> > > Produce
> > >
> > > Avocado
> > >
> > > 1 16 ounce mushrooms $2.79
> > >
> > > cucumbers
> > >
> > >
> > >
> > > I need liquid stevia do not know what aisle
> > >
> > >
> > >
> > > B Q sauce aisle 5 sugar free
> > >
> > > It has a picture of an African man
> > >
> > >
> > >
> > > pork rinds do not know what aisle!!
> > >
> > > Sesame oil aisle 12
> > >
> > > Aluminum free baking powder aisle 15
> > >
> > >
> > >
> > > can goods
> > >
> > > 1 8 0z (small) can of tomato sauce sugar free
> > >
> > > Dairy
> > >
> > > Almond milk no sugar added unsweeten
> > >
> > >
> > >
> > > Frozen
> > >
> > > pea pods
> > >
> > >
> > >
> > > top care epsom salt 4 pounds $2.99 aisle k
> > >
> > >
> > >
> > >
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > ___
> > 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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Re: [CnD] Grocery list monday program

[Jude DaShiell via Cookinginthedark]

orgmode apps exist for all of the platforms you mentioned.  Sometimes
orgmode is separate from emacs in iPhone and Android environments.

On Fri, 18 Sep 2020, Dena Polston wrote:

> Date: Fri, 18 Sep 2020 01:47:30
> From: Dena Polston 
> To: cookinginthedark@acbradio.org
> Cc: 'Jude DaShiell' 
> Subject: RE: [CnD] Grocery list monday program
>
> Would this be available as an app for IPhone or Android phones or just for a 
> PC or Mac?
> Thanks.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, September 15, 2020 3:15 PM
> To: Sugar Lopez via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> When I do shopping lists, I use org-mode which is a  part of emacs since
> it produces well-formatted lists.
> * produce
> - [ ] avacado
>
> The item with the star points at the store section.
> The item with the empty brackets is something to buy and then put an X
> inside those brackets.
> But then again, that's just me.  For anyone with an interest, emacs can
> be installed on machines running windows in addition to mac and Linux
> and dos.
>
> On Tue, 15 Sep 2020, Sugar Lopez via
> Cookinginthedark wrote:
>
> > Date: Tue, 15 Sep 2020 12:57:37
> > From: Sugar Lopez via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Sugar Lopez 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > Oh no worries, I've done the same thing in the past, LOL
> > Smile
> > Good luck
> > sugar
> >
> > ?How lucky I am to have something that makes saying goodbye so hard.?
> > - - Winnie the Pooh
> > ?, ?
> > I appreciate your friendship/support at:
> > https://www.gofundme.com/sugars-transplant-journey
> > -Sugar
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of 
> > Jennifer via Cookinginthedark
> > Sent: Tuesday, September 15, 2020 9:51 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jennifer 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > No sorry I was trying to send my grocery list to myself and I didn?t 
> > realize I was going to cooking in the dark oh boy sorry about that
> >
> > > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark 
> > >  wrote:
> > >
> > > Hi, sorry but you los me with this post Is this for a recipe or is
> > > this your personal list?
> > > Smile
> > > sugar
> > >
> > > ?How lucky I am to have something that makes saying goodbye so hard.?
> > > - - Winnie the Pooh
> > > ?, ?
> > > I appreciate your friendship/support at:
> > > https://www.gofundme.com/sugars-transplant-journey
> > > -Sugar
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Jennifer Thompson via Cookinginthedark
> > > Sent: Tuesday, September 15, 2020 9:28 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Jennifer Thompson 
> > > Subject: [CnD] Grocery list monday september 14th 2020
> > >
> > > Produce
> > >
> > > Avocado
> > >
> > > 1 16 ounce mushrooms $2.79
> > >
> > > cucumbers
> > >
> > >
> > >
> > > I need liquid stevia do not know what aisle
> > >
> > >
> > >
> > > B Q sauce aisle 5 sugar free
> > >
> > > It has a picture of an African man
> > >
> > >
> > >
> > > pork rinds do not know what aisle!!
> > >
> > > Sesame oil aisle 12
> > >
> > > Aluminum free baking powder aisle 15
> > >
> > >
> > >
> > > can goods
> > >
> > > 1 8 0z (small) can of tomato sauce sugar free
> > >
> > > Dairy
> > >
> > > Almond milk no sugar added unsweeten
> > >
> > >
> > >
> > > Frozen
> > >
> > > pea pods
> > >
> > >
> > >
> > > top care epsom salt 4 pounds $2.99 aisle k
> > >
> > >
> > >
> > >
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > ___
> > 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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Re: [CnD] Grocery list monday september 14th 2020

[Jude DaShiell via Cookinginthedark]

I don't know where you buy your groceries, but if it's at wal-mart the
store has smart phone apps and you can search for items and the
information that's retrieved is the aisle where the product is found in
the store.  Maybe your store doesn't have an app, or maybe it doesn't
show aisle numbers I don't know.

On Wed, 16 Sep 2020, Jennifer Thompson via Cookinginthedark wrote:

> Date: Wed, 16 Sep 2020 11:29:43
> From: Jennifer Thompson via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> I never heard of this where is this program?
> Thanks.
>
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, September 15, 2020 2:15 PM
> To: Sugar Lopez via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> When I do shopping lists, I use org-mode which is a  part of emacs since it 
> produces well-formatted lists.
> * produce
> - [ ] avacado
>
> The item with the star points at the store section.
> The item with the empty brackets is something to buy and then put an X inside 
> those brackets.
> But then again, that's just me.  For anyone with an interest, emacs can be 
> installed on machines running windows in addition to mac and Linux and dos.
>
> On Tue, 15 Sep 2020, Sugar Lopez via
> Cookinginthedark wrote:
>
> > Date: Tue, 15 Sep 2020 12:57:37
> > From: Sugar Lopez via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Sugar Lopez 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > Oh no worries, I've done the same thing in the past, LOL Smile Good
> > luck sugar
> >
> > ?How lucky I am to have something that makes saying goodbye so hard.?
> > - - Winnie the Pooh
> > ?, ?
> > I appreciate your friendship/support at:
> > https://www.gofundme.com/sugars-transplant-journey
> > -Sugar
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Jennifer via Cookinginthedark
> > Sent: Tuesday, September 15, 2020 9:51 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jennifer 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > No sorry I was trying to send my grocery list to myself and I didn?t
> > realize I was going to cooking in the dark oh boy sorry about that
> >
> > > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark 
> > >  wrote:
> > >
> > > Hi, sorry but you los me with this post Is this for a recipe or is
> > > this your personal list?
> > > Smile
> > > sugar
> > >
> > > ?How lucky I am to have something that makes saying goodbye so hard.?
> > > - - Winnie the Pooh
> > > ?, ?
> > > I appreciate your friendship/support at:
> > > https://www.gofundme.com/sugars-transplant-journey
> > > -Sugar
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Jennifer Thompson via Cookinginthedark
> > > Sent: Tuesday, September 15, 2020 9:28 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Jennifer Thompson 
> > > Subject: [CnD] Grocery list monday september 14th 2020
> > >
> > > Produce
> > >
> > > Avocado
> > >
> > > 1 16 ounce mushrooms $2.79
> > >
> > > cucumbers
> > >
> > >
> > >
> > > I need liquid stevia do not know what aisle
> > >
> > >
> > >
> > > B Q sauce aisle 5 sugar free
> > >
> > > It has a picture of an African man
> > >
> > >
> > >
> > > pork rinds do not know what aisle!!
> > >
> > > Sesame oil aisle 12
> > >
> > > Aluminum free baking powder aisle 15
> > >
> > >
> > >
> > > can goods
> > >
> > > 1 8 0z (small) can of tomato sauce sugar free
> > >
> > > Dairy
> > >
> > > Almond milk no sugar added unsweeten
> > >
> > >
> > >
> > > Frozen
> > >
> > > pea pods
> > >
> > >
> > >
> > > top care epsom salt 4 pounds $2.99 aisle k
> > >
> > >
> > >
> > >
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
>

Re: [CnD] Grocery list monday september 14th 2020

[Jude DaShiell via Cookinginthedark]

search for emacs for windows and you'll not only find the program but
instructions for correct installation.  Inside emacs is org-mode it
comes with the package.

On Wed, 16 Sep 2020, Jennifer Thompson via Cookinginthedark wrote:

> Date: Wed, 16 Sep 2020 11:29:43
> From: Jennifer Thompson via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> I never heard of this where is this program?
> Thanks.
>
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, September 15, 2020 2:15 PM
> To: Sugar Lopez via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> When I do shopping lists, I use org-mode which is a  part of emacs since it 
> produces well-formatted lists.
> * produce
> - [ ] avacado
>
> The item with the star points at the store section.
> The item with the empty brackets is something to buy and then put an X inside 
> those brackets.
> But then again, that's just me.  For anyone with an interest, emacs can be 
> installed on machines running windows in addition to mac and Linux and dos.
>
> On Tue, 15 Sep 2020, Sugar Lopez via
> Cookinginthedark wrote:
>
> > Date: Tue, 15 Sep 2020 12:57:37
> > From: Sugar Lopez via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Sugar Lopez 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > Oh no worries, I've done the same thing in the past, LOL Smile Good
> > luck sugar
> >
> > ?How lucky I am to have something that makes saying goodbye so hard.?
> > - - Winnie the Pooh
> > ?, ?
> > I appreciate your friendship/support at:
> > https://www.gofundme.com/sugars-transplant-journey
> > -Sugar
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Jennifer via Cookinginthedark
> > Sent: Tuesday, September 15, 2020 9:51 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jennifer 
> > Subject: Re: [CnD] Grocery list monday september 14th 2020
> >
> > No sorry I was trying to send my grocery list to myself and I didn?t
> > realize I was going to cooking in the dark oh boy sorry about that
> >
> > > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark 
> > >  wrote:
> > >
> > > Hi, sorry but you los me with this post Is this for a recipe or is
> > > this your personal list?
> > > Smile
> > > sugar
> > >
> > > ?How lucky I am to have something that makes saying goodbye so hard.?
> > > - - Winnie the Pooh
> > > ?, ?
> > > I appreciate your friendship/support at:
> > > https://www.gofundme.com/sugars-transplant-journey
> > > -Sugar
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Jennifer Thompson via Cookinginthedark
> > > Sent: Tuesday, September 15, 2020 9:28 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Jennifer Thompson 
> > > Subject: [CnD] Grocery list monday september 14th 2020
> > >
> > > Produce
> > >
> > > Avocado
> > >
> > > 1 16 ounce mushrooms $2.79
> > >
> > > cucumbers
> > >
> > >
> > >
> > > I need liquid stevia do not know what aisle
> > >
> > >
> > >
> > > B Q sauce aisle 5 sugar free
> > >
> > > It has a picture of an African man
> > >
> > >
> > >
> > > pork rinds do not know what aisle!!
> > >
> > > Sesame oil aisle 12
> > >
> > > Aluminum free baking powder aisle 15
> > >
> > >
> > >
> > > can goods
> > >
> > > 1 8 0z (small) can of tomato sauce sugar free
> > >
> > > Dairy
> > >
> > > Almond milk no sugar added unsweeten
> > >
> > >
> > >
> > > Frozen
> > >
> > > pea pods
> > >
> > >
> > >
> > > top care epsom salt 4 pounds $2.99 aisle k
> > >
> > >
> > >
> > >
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > http://acbradio.org/mailman/listinfo/cookinginthedark
> > >
> > > ___
> > > Coo

Re: [CnD] NuWave oven accessibility

[Jude DaShiell via Cookinginthedark]

I already have a second talking microwave oven.  The first was hit by
lightning.  So long as the item works for a good number of years
spending on it is worthwhile.

On Tue, 15 Sep 2020, Ron Kolesar via Cookinginthedark wrote:

> Date: Tue, 15 Sep 2020 18:38:05
> From: Ron Kolesar via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] NuWave oven accessibility
>
> I would go with the talking toaster oven from the mall.
> Yes, it is on the expensive side.
> But if you can place it on a credit card and pay monthly payments, its
> reasonable.
> I wouldn't go with the talking microwave oven though.
> Just my view points.
> Ron who also didn't think he'd want the talking toaster oven, but now I use it
> on a daily bases and can't live without it.
> Ron Ham Radio and Emergency Communication Station KR3DOG
>
> -Original Message- From: Jude DaShiell via Cookinginthedark
> Sent: Tuesday, September 15, 2020 17:30
> To: cookinginthedark@acbradio.org
> Cc: Jude DaShiell
> Subject: [CnD] NuWave oven accessibility
>
> On the current model of NuWave ovens are the spring-loaded buttons still
> available?  That or a touch panel with tactile indicators would work.  If
> not, recommendations for better competitors will be appreciated.  I bought
> the black oven back in 2012 and my Sister wants to buy me a new one since
> this one isn't looking so good even after cleaning.
>
>
>
> --
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>

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[CnD] NuWave oven accessibility

[Jude DaShiell via Cookinginthedark]

On the current model of NuWave ovens are the spring-loaded buttons still
available?  That or a touch panel with tactile indicators would work.  If
not, recommendations for better competitors will be appreciated.  I bought
the black oven back in 2012 and my Sister wants to buy me a new one since
this one isn't looking so good even after cleaning.



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Re: [CnD] Grocery list monday september 14th 2020

[Jude DaShiell via Cookinginthedark]

When I do shopping lists, I use org-mode which is a  part of emacs since
it produces well-formatted lists.
* produce
- [ ] avacado

The item with the star points at the store section.
The item with the empty brackets is something to buy and then put an X
inside those brackets.
But then again, that's just me.  For anyone with an interest, emacs can
be installed on machines running windows in addition to mac and Linux
and dos.

On Tue, 15 Sep 2020, Sugar Lopez via
Cookinginthedark wrote:

> Date: Tue, 15 Sep 2020 12:57:37
> From: Sugar Lopez via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> Oh no worries, I've done the same thing in the past, LOL
> Smile
> Good luck
> sugar
>
> ?How lucky I am to have something that makes saying goodbye so hard.?
> - - Winnie the Pooh
> ?, ?
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Jennifer via Cookinginthedark
> Sent: Tuesday, September 15, 2020 9:51 AM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer 
> Subject: Re: [CnD] Grocery list monday september 14th 2020
>
> No sorry I was trying to send my grocery list to myself and I didn?t realize 
> I was going to cooking in the dark oh boy sorry about that
>
> > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark 
> >  wrote:
> >
> > Hi, sorry but you los me with this post Is this for a recipe or is
> > this your personal list?
> > Smile
> > sugar
> >
> > ?How lucky I am to have something that makes saying goodbye so hard.?
> > - - Winnie the Pooh
> > ?, ?
> > I appreciate your friendship/support at:
> > https://www.gofundme.com/sugars-transplant-journey
> > -Sugar
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Jennifer Thompson via Cookinginthedark
> > Sent: Tuesday, September 15, 2020 9:28 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Jennifer Thompson 
> > Subject: [CnD] Grocery list monday september 14th 2020
> >
> > Produce
> >
> > Avocado
> >
> > 1 16 ounce mushrooms $2.79
> >
> > cucumbers
> >
> >
> >
> > I need liquid stevia do not know what aisle
> >
> >
> >
> > B Q sauce aisle 5 sugar free
> >
> > It has a picture of an African man
> >
> >
> >
> > pork rinds do not know what aisle!!
> >
> > Sesame oil aisle 12
> >
> > Aluminum free baking powder aisle 15
> >
> >
> >
> > can goods
> >
> > 1 8 0z (small) can of tomato sauce sugar free
> >
> > Dairy
> >
> > Almond milk no sugar added unsweeten
> >
> >
> >
> > Frozen
> >
> > pea pods
> >
> >
> >
> > top care epsom salt 4 pounds $2.99 aisle k
> >
> >
> >
> >
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
> 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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[CnD] range set questions

[Jude DaShiell via Cookinginthedark]

Have we any cooks who use or have used a range set of connoisseur 30?
I've never used one of these and have no idea of its age or present
condition yet.  A real cook told me he would test it for me to see what is
and isn't working on it.
The stove burners on the bottom have a raised oven above them held up by a
metal back plate and all controls are positioned above the oven in a line
going from left to right.  No touch panels on this model so far as I can
tell either.



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Re: [CnD] Cutting a cantaloupe

[Jude DaShiell via Cookinginthedark]

If you partly cut into a mellon then roll that mellon forward some and
continue cutting the mellon unless it's really ripe usually holds
together until the cut you made goes mostly around the mellon getting a
stable cutting area that doesn't suddenly collapse on you and making
your knife do unpredictible things.  I found use of a serated knife most
effective for cutting mellons too.

On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote:

> Date: Sat, 5 Sep 2020 08:17:37
> From: Lisa Belville via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] Cutting a cantaloupe
>
> Linda, I haven't heard the END show, but that has been my experience cutting
> whole cantaloupes.
>
>
> Cut them in half, then cut the halves in half so you wind up with four
> separate pieces.  You can even cut them into smaller pieces if you want before
> you take off the rind and scoop out the seeds.
>
>
> Smaller pieces make it easier to remove the rind and seeds that way, at least
> it is for someone with smaller hands like I have.
>
>
> Lisa
>
>
>
>
> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote:
> >
> > Hi Everyone:
> >
> >
> > A couple of weeks ago, on a cooking in the dark show, Dale was talking about
> > cutting melons, and also about different mixes. He briefly mentioned the
> > melons, and then went back to the mixes.
> >
> > His method sounded so much easier and convenient. Can someone go over that
> > again? Cut it lengthwise; turn and cut again? Does this make sense
> > hopefully? Thanks.
> >
> > ___
> > 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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Re: [CnD] Substituting Carrots for Zucchini in Bread?

[Jude DaShiell via Cookinginthedark]

Those carrots had extreme violence done to them.  Were I to try adding a
little juice to them, I'd wait a few minutes to see if the pulp had
started to rehydrate.  If that fails, to the compost pile with the pulp.
 The earthworms will have a treat even if we don't.

On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 19:14:51
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread?
>
> Could you perhaps add a little orange juice or apple juice?
>
> On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote:
> > I felt carrot pulp after having done some juicing myself.  It's as dry
> > as dry string.  It would make for good roughage in a bread but no more
> > than that.  That bread would need some increased flavoring to make it
> > edible once carrot pulp had been added.
> >
> > On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote:
> >
> >> Date: Mon, 24 Aug 2020 18:52:48
> >> From: diane.fann7--- via Cookinginthedark 
> >> To: cookinginthedark@acbradio.org
> >> Cc: diane.fa...@gmail.com
> >> Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread?
> >>
> >> How dry is carrot pulp after the juice is out? I think I would try it
> >> rather
> >> than throw it out.
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On Behalf Of
> >> Dani Pagador via Cookinginthedark
> >> Sent: Monday, August 24, 2020 6:36 PM
> >> To: cookinginthedark@acbradio.org
> >> Cc: Dani Pagador 
> >> Subject: [CnD] Substituting Carrots for Zucchini in Bread?
> >>
> >> Hi, Everyone.
> >> My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to
> >> see it go to waste, and am wondering if I can substitute it for zucchini in
> >> bread? Are their other uses for the leftover pulp?
> >>
> >> Thanks,
> >> Dani
> >> ___
> >> 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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Re: [CnD] Substituting Carrots for Zucchini in Bread?

[Jude DaShiell via Cookinginthedark]

I felt carrot pulp after having done some juicing myself.  It's as dry
as dry string.  It would make for good roughage in a bread but no more
than that.  That bread would need some increased flavoring to make it
edible once carrot pulp had been added.

On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 18:52:48
> From: diane.fann7--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread?
>
> How dry is carrot pulp after the juice is out? I think I would try it rather
> than throw it out.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Monday, August 24, 2020 6:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: [CnD] Substituting Carrots for Zucchini in Bread?
>
> Hi, Everyone.
> My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to
> see it go to waste, and am wondering if I can substitute it for zucchini in
> bread? Are their other uses for the leftover pulp?
>
> Thanks,
> Dani
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>

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Re: [CnD] Homemade taco seasoning

[Jude DaShiell via Cookinginthedark]

I liked pico de gallo piquante sauce better than any of those salsas now
marketed.
If you're in WalMart, some idiot manufacturers mis-labeled jars of
jalapinio peppers as nachos.  So if you can't find your jalapinios,
that's why.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 13:00:05
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Homemade taco seasoning
>
> I like this better than the store bought kind.  I think I will double or
> quadruple this next time because it is only enough for a couple of recipes.
> I used about half of it to substitute for one packet.  Ingredients are only
> a guideline, of course.
>
>
>
> 1 tablespoon chili powder
>
> ? teaspoon garlic powder
>
> ? teaspoon onion powder
>
> ? teaspoon crushed red pepper flakes
>
> ? teaspoon dried oregano
>
> ? teaspoon paprika
>
> 1-1/2 teaspoon ground cumin
>
> 1 teaspoon sea salt
>
>
>
> Mix all ingredients and store in container with tight lid.
>
>
>
> Notes on Salt:  If doubling or quadrupling, I wouldn?t completely double or
> quadruple the salt.  If on a low-sodium diet requested by physician, you can
> reduce the salt.  Sea salt is still salt, after all.  But if you leave it
> out altogether, this will be susceptible to clumping.
>
>
>
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Re: [CnD] carrot cake

[Jude DaShiell via Cookinginthedark]

I'd substitute mayonaise rather than apple sauce since that's more
protein and less carbs.

On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 12:41:05
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] carrot cake
>
> You can also substitute applesauce for oil in this recipe.
>
> On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:
> > I would happily substitute figs for raisins since raisins are dehydrated
> > grapes.
> > Nuts in cakes I very much like along with cinnamon.
> >
> > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:
> >
> >> Date: Mon, 24 Aug 2020 12:20:28
> >> From: meward1954--- via Cookinginthedark 
> >> To: cookinginthedark@acbradio.org
> >> Cc: meward1...@gmail.com
> >> Subject: Re: [CnD] carrot cake
> >>
> >> I like lots of nuts in carrot cake.  The thing I don't like there is
> >> raisins, but lots of people love them.  I guess it comes down to taste.
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On Behalf Of
> >> diane.fann7--- via Cookinginthedark
> >> Sent: Monday, August 24, 2020 11:05 AM
> >> To: cookinginthedark@acbradio.org
> >> Cc: diane.fa...@gmail.com
> >> Subject: Re: [CnD] carrot cake
> >>
> >> Pecans, walnuts. As long as you have lots of either or both.
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On Behalf Of
> >> meward1954--- via Cookinginthedark
> >> Sent: Monday, August 24, 2020 12:02 PM
> >> To: cookinginthedark@acbradio.org
> >> Cc: meward1...@gmail.com
> >> Subject: Re: [CnD] carrot cake
> >>
> >> I usually substitute pecans for walnuts.  My husband has trouble with
> >> walnuts.  I like them, but good Texans use more pecans anyway.
> >>
> >>
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On Behalf Of
> >> Kathy Brandt via Cookinginthedark
> >> Sent: Sunday, August 23, 2020 5:47 PM
> >> To: cookinginthedark@acbradio.org
> >> Cc: Kathy Brandt 
> >> Subject: Re: [CnD] carrot cake
> >>
> >> Will be interested in knowing how it turns out. Me, I?d be lucky to use
> >> half the walnuts; I?ve never seen that much in a carrot cake, and I?m not
> >> really a pineapple fan, but would maybe add a little more liquid to make up
> >> for no juice if I were using.
> >>
> >>
> >>
> >> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark
> >>  wrote:
> >>
> >> I usually use DH carrot cake mix. I like this recipe and will try it. The
> >> two cups walnuts is correct, and I would put at least that many. I will
> >> probably add dried, unsweetened coconut flakes. I will use the cardamom.
> >>
> >> Diane
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On Behalf Of
> >> Jody M via Cookinginthedark
> >> Sent: Sunday, August 23, 2020 8:07 AM
> >> To: cookinginthedark@acbradio.org
> >> Cc: Jody M <1973j...@gmail.com>
> >> Subject: Re: [CnD] carrot cake
> >>
> >> good morning, maybe I missed something. What is the temperature and how
> >> long do you bake this cake?
> >>
> >> Sent from my iPhone
> >>
> >>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark
> >>>  wrote:
> >>>
> >>> This carrot cake recipe is from one of the Joanna Fluke mysteries. Is
> >>> the amount of walnuts correct?
> >>> 2 cups sugar
> >>> 3 eggs
> >>> ? cup vegetable oil (not canola or olive)
> >>> 1 tsp. vanilla
> >>> ? cup sour cream/yogurt
> >>> 2 tsp. baking soda
> >>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
> >>> 20 oz. crushed pineapple & juice
> >>> Question:2 cups chopped walnuts
> >>> 2 ? cups flour
> >>> 2 cups packed grated carrots
> >>> Wendy
> >>>
> >>> ___
> >>> Cookinginthedark mailing list
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> >>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] carrot cake

[Jude DaShiell via Cookinginthedark]

I would happily substitute figs for raisins since raisins are dehydrated
grapes.
Nuts in cakes I very much like along with cinnamon.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 12:20:28
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] carrot cake
>
> I like lots of nuts in carrot cake.  The thing I don't like there is raisins, 
> but lots of people love them.  I guess it comes down to taste.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> diane.fann7--- via Cookinginthedark
> Sent: Monday, August 24, 2020 11:05 AM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] carrot cake
>
> Pecans, walnuts. As long as you have lots of either or both.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> meward1954--- via Cookinginthedark
> Sent: Monday, August 24, 2020 12:02 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] carrot cake
>
> I usually substitute pecans for walnuts.  My husband has trouble with 
> walnuts.  I like them, but good Texans use more pecans anyway.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Kathy Brandt via Cookinginthedark
> Sent: Sunday, August 23, 2020 5:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt 
> Subject: Re: [CnD] carrot cake
>
> Will be interested in knowing how it turns out. Me, I?d be lucky to use half 
> the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a 
> pineapple fan, but would maybe add a little more liquid to make up for no 
> juice if I were using.
>
>
>
> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
>  wrote:
>
> I usually use DH carrot cake mix. I like this recipe and will try it. The two 
> cups walnuts is correct, and I would put at least that many. I will probably 
> add dried, unsweetened coconut flakes. I will use the cardamom.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Jody M via Cookinginthedark
> Sent: Sunday, August 23, 2020 8:07 AM
> To: cookinginthedark@acbradio.org
> Cc: Jody M <1973j...@gmail.com>
> Subject: Re: [CnD] carrot cake
>
> good morning, maybe I missed something. What is the temperature and how long 
> do you bake this cake?
>
> Sent from my iPhone
>
> > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
> >  wrote:
> >
> > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is
> > the amount of walnuts correct?
> > 2 cups sugar
> > 3 eggs
> > ? cup vegetable oil (not canola or olive)
> > 1 tsp. vanilla
> > ? cup sour cream/yogurt
> > 2 tsp. baking soda
> > 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
> > 20 oz. crushed pineapple & juice
> > Question:2 cups chopped walnuts
> > 2 ? cups flour
> > 2 cups packed grated carrots
> > Wendy
> >
> > ___
> > 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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Re: [CnD] Eating rabbit

[Jude DaShiell via Cookinginthedark]

Pheasant is wild chicken.  Same bird but different from tame chicken.

On Fri, 21 Aug 2020, Karen Delzer via Cookinginthedark wrote:

> Date: Fri, 21 Aug 2020 15:43:22
> From: Karen Delzer via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] Eating rabbit
>
> Ugh. Everyone was talking about how wonderful pheasant was in North Dakota, so
> we tried it. Yuck and double yuck.Neither of us liked it.
>
> Karen
>
> At 12:42 PM 8/21/2020, you wrote:
> >My father was a hunter when I was growing up, so we had rabit, squirrel,
> >quale, and pheasant.  I probably would not eat any of that now.
> >
> >-Original Message-
> >From: Cookinginthedark  On Behalf Of
> >Immigrant via Cookinginthedark
> >Sent: Friday, August 21, 2020 12:40 AM
> >To: cookinginthedark@acbradio.org
> >Cc: Immigrant 
> >Subject: [CnD] Eating rabbit
> >
> >I had tried rabbit once, and I liked it.
> >
> >-Original Message-
> >From: Cookinginthedark  On Behalf Of
> >Karen Delzer via Cookinginthedark
> >Sent: Thursday, August 20, 2020 11:06 PM
> >To: cookinginthedark@acbradio.org
> >Cc: Karen Delzer 
> >Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> >I remember when I was a child, my grandmother and my aunt used to make the
> >best rabbit you could ever imagined. I mean, it was even better than fried
> >chicken, and I am really picky. Their rabbit was way above anything
> >else. I don't know how they did it, but they did. I've heard since then,
> >that rabbit is not an easy thing to prepare because it can be quite tough if
> >done incorrectly. Guess those ladies had a gift. Sure miss them.
> >
> >Karen
> >
> >At 05:17 PM 8/20/2020, you wrote:
> > >I have no problem eating duck or goose either, however I draw the line
> > >at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
> > >to be harvested and eaten at the right time of year unless you want
> > >rabbit's worms to punch your reincarnation ticket which they most
> > >definitely shall do.
> > >
> > >I don't think I've ever eaten shepherd's pie made with lamb either and
> > >find that curious.
> > >
> > >On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
> > >
> > > > Date: Thu, 20 Aug 2020 19:42:21
> > > > From: Immigrant via Cookinginthedark 
> > > > To: cookinginthedark@acbradio.org
> > > > Cc: Immigrant 
> > > > Subject: Re: [CnD] Yesterday's nostalgic lunch
> > > >
> > > > I don't see anything wrong with eating duck or goose.
> > > >
> > > > -Original Message-
> > > > From: Cookinginthedark  On
> > > > Behalf
> >Of
> > > > Jude DaShiell via Cookinginthedark
> > > > Sent: Thursday, August 20, 2020 6:30 PM
> > > > To: meward1954--- via Cookinginthedark
> > > > 
> > > > Cc: Jude DaShiell 
> > > > Subject: Re: [CnD] Yesterday's nostalgic lunch
> > > >
> > > > Beef prices are at sticker shock level in the United States along
> > > with lamb.
> > > > Pork chicken and turkey remain available.  If this keeps up, goats
> > > > duck
> >and
> > > > geese could get on the menu along at a last resort with whatever
> > > > road
> >kill
> > > > manages to go for reincarnation.
> > > >
> > > > On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
> > > >
> > > > > Date: Thu, 20 Aug 2020 17:08:50
> > > > > From: meward1954--- via Cookinginthedark
> > > > > 
> > > > > To: cookinginthedark@acbradio.org
> > > > > Cc: meward1...@gmail.com
> > > > > Subject: [CnD] Yesterday's nostalgic lunch
> > > > >
> > > > > Yesterday for lunch, I went back to something I did when I first
> > > > > started cooking, back when I was new to cooking and too broke to
> > > > > buy expensive stuff like meat.  Yeah, meat was expensive those
> > > > > days.  So my version of curried rice was about as far from
> > > > > authentic as you can get, but this is what I did yesterday to recall
> >old times.
> > > > >
> > > > > Mary?s inauthentic curried rice
> > > > >
> > > > > 1 or two ribs celery, chopped
> > > > >
> > > > > 1 carrot, peeled and chopped
> > > > >
&

Re: [CnD] Eating rabbit

[Jude DaShiell via Cookinginthedark]

Squirrels, rats, mice, elephants (giant mice), and rabbits are all
rodents.

On Fri, 21 Aug 2020, Immigrant via Cookinginthedark wrote:

> Date: Fri, 21 Aug 2020 17:55:15
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Eating rabbit
>
> That's the main reason for eating meat, or any food for that matter - it
> tastes good. When I eat rabbit, it is no longer a fuzzy creature, it turned
> into tasty meat.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Linda S. via Cookinginthedark
> Sent: Friday, August 21, 2020 5:26 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Eating rabbit
>
> I have the fuzzy little wild rabbits in my back yard, and duckies in the
> lake that's about three blocks from here.
>
> My husband did buy rabbit at the store and brought it home to cook for
> himself.I just couldn't wrap my little blind mind around eating a sweet
> fuzzy creature like a rabbit.
>
> I'm not even sure why I eat meat except that it tastes so darn good. I used
> to spend my summers in Nebraska on my grandparents farm and that was another
> life experience. Disgusting! but sometimes really fun!
>
> On 8/21/2020 2:02 PM, Immigrant via Cookinginthedark wrote:
> > You mean, you cannot find it in stores?
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Ron Kolesar via Cookinginthedark
> > Sent: Friday, August 21, 2020 8:03 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Ron Kolesar 
> > Subject: Re: [CnD] Eating rabbit
> >
> > Ok now, who has the rabbit? SMILES.
> > I love rabbit, and I've hunted high and low, and can not find it.
> > Ron
> >
> > -Original Message-
> > From: Immigrant via Cookinginthedark
> > Sent: Friday, August 21, 2020 00:40
> > To: cookinginthedark@acbradio.org
> > Cc: Immigrant
> > Subject: [CnD] Eating rabbit
> >
> > I had tried rabbit once, and I liked it.
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Karen Delzer via Cookinginthedark
> > Sent: Thursday, August 20, 2020 11:06 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Karen Delzer 
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > I remember when I was a child, my grandmother and my aunt used to make
> > the best rabbit you could ever imagined. I mean, it was even better
> > than fried chicken, and I am really picky. Their rabbit was way
> > above anything else. I don't know how they did it, but they did. I've
> > heard since then, that rabbit is not an easy thing to prepare because
> > it can be quite tough if done incorrectly. Guess those ladies had a gift.
> Sure miss them.
> >
> > Karen
> >
> > At 05:17 PM 8/20/2020, you wrote:
> >> I have no problem eating duck or goose either, however I draw the
> >> line at road kill and rabbit.  The bones in rabbit are sharp and
> >> rabbit has to be harvested and eaten at the right time of year unless
> >> you want rabbit's worms to punch your reincarnation ticket which they
> >> most definitely shall do.
> >>
> >> I don't think I've ever eaten shepherd's pie made with lamb either
> >> and find that curious.
> >>
> >> On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
> >>
> >>> Date: Thu, 20 Aug 2020 19:42:21
> >>> From: Immigrant via Cookinginthedark 
> >>> To: cookinginthedark@acbradio.org
> >>> Cc: Immigrant 
> >>> Subject: Re: [CnD] Yesterday's nostalgic lunch
> >>>
> >>> I don't see anything wrong with eating duck or goose.
> >>>
> >>> -Original Message-
> >>> From: Cookinginthedark  On
> >>> Behalf
> > Of
> >>> Jude DaShiell via Cookinginthedark
> >>> Sent: Thursday, August 20, 2020 6:30 PM
> >>> To: meward1954--- via Cookinginthedark
> >>> 
> >>> Cc: Jude DaShiell 
> >>> Subject: Re: [CnD] Yesterday's nostalgic lunch
> >>>
> >>> Beef prices are at sticker shock level in the United States along
> >> with lamb.
> >>> Pork chicken and turkey remain available.  If this keeps up, goats
> >>> duck
> > and
> >>> geese could get on the menu along at a last resort with whatever
> >>> road
> > kill
> >>> manages to go for reincarnation.
> >>>
> >>> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrot

Re: [CnD] DH FROSTING IN THE CAKE

[Jude DaShiell via Cookinginthedark]

If memory serves, we have Dunkin what used to be called dunkin donuts as
a result of Duncan Hines work.

On Fri, 21 Aug 2020, Karen Delzer via Cookinginthedark wrote:

> Date: Fri, 21 Aug 2020 17:09:09
> From: Karen Delzer via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] DH FROSTING IN THE CAKE
>
> Oh! Duh! *palm hitting forehead* Thanks much!!!
>
> Karen
>
> At 01:47 PM 8/21/2020, you wrote:
> >D H stands for Duncan Hines
> >
> >-Original Message-
> >From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> >Behalf Of Karen Delzer via Cookinginthedark
> >Sent: Friday, August 21, 2020 12:55 PM
> >To: cookinginthedark@acbradio.org
> >Cc: Karen Delzer 
> >Subject: Re: [CnD] DH FROSTING IN THE CAKE
> >
> >Now, this is so wild that I'll just have to try
> >it. How interesting!  What does the DH stand for?
> >
> >Karen
> >
> >
> >At 09:37 AM 8/21/2020, you wrote:
> > >DH FROSTING IN THE CAKE
> > >
> > >
> > >
> > >Preheat the oven to 350 degrees.
> > >
> > >Four eggs
> > >
> > >? cup cooking oil
> > >
> > >1 cup milk
> > >
> > >One, two-layer Duncan Hines cake mix, (or your personal choice)
> > >
> > >One container frosting, (or your personal choice)
> > >
> > >Break the eggs into a mixing bowl and beat well.  Add the oil and milk and
> > >beat well.  Add the cake mix and mix by hand.  (Do not beat with a mixer).
> > >
> > >Finally, add the container of frosting.  You can leave ? of the frosting to
> > >glaze the top of the cake, if you wish.   You can place the container of
> > >frosting in the microwave for a few seconds in order to get all the
> >frosting
> > >out of the container.
> > >
> > >Pour the cake batter into a lightly greased and floured Bundt pan.
> > >
> > >Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in
> > >the center of the cake comes out clean.
> > >
> > >Let the cake set for 10 minutes in the Bundt pan; then invert onto a
> >serving
> > >plate.
> > >
> > >If your oven tends to cook a little too hot, bake this cake at 325 degrees.
> > >Enjoy.
> > >
> > >
> > >
> > >___
> > >Cookinginthedark mailing list
> > >Cookinginthedark@acbradio.org
> > >http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> >
> >___
> >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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>

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Re: [CnD] DH FROSTING IN THE CAKE

[Jude DaShiell via Cookinginthedark]

Duncan Hines before it became a brand was an actual chef.  Same thing
with Chef Boy ardee and his last name I probably didn't spell correctly
and he had the spelling of his original name changed before it became a
brand.  We can probably file all of this under cooking trivia.  Maybe a
new category for a future version of trivial pursuit.

On Fri, 21 Aug 2020, Helen Whitehead via Cookinginthedark wrote:

> Date: Fri, 21 Aug 2020 16:37:30
> From: Helen Whitehead via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] DH FROSTING IN THE CAKE
>
> D H stands for Duncan Hines
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Karen Delzer via Cookinginthedark
> Sent: Friday, August 21, 2020 12:55 PM
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] DH FROSTING IN THE CAKE
>
> Now, this is so wild that I'll just have to try
> it. How interesting!  What does the DH stand for?
>
> Karen
>
>
> At 09:37 AM 8/21/2020, you wrote:
> >DH FROSTING IN THE CAKE
> >
> >
> >
> >Preheat the oven to 350 degrees.
> >
> >Four eggs
> >
> >? cup cooking oil
> >
> >1 cup milk
> >
> >One, two-layer Duncan Hines cake mix, (or your personal choice)
> >
> >One container frosting, (or your personal choice)
> >
> >Break the eggs into a mixing bowl and beat well.  Add the oil and milk and
> >beat well.  Add the cake mix and mix by hand.  (Do not beat with a mixer).
> >
> >Finally, add the container of frosting.  You can leave ? of the frosting to
> >glaze the top of the cake, if you wish.   You can place the container of
> >frosting in the microwave for a few seconds in order to get all the
> frosting
> >out of the container.
> >
> >Pour the cake batter into a lightly greased and floured Bundt pan.
> >
> >Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in
> >the center of the cake comes out clean.
> >
> >Let the cake set for 10 minutes in the Bundt pan; then invert onto a
> serving
> >plate.
> >
> >If your oven tends to cook a little too hot, bake this cake at 325 degrees.
> >Enjoy.
> >
> >
> >
> >___
> >Cookinginthedark mailing list
> >Cookinginthedark@acbradio.org
> >http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ___
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>
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Re: [CnD] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

I'm strange, the gummyer the better!  Easier to eat that way and if the
rice has good flavors in it it holds onto them better being gummy.  Our
cook made us fake rice that was made from zuccini and it was tastey and
gummy.

Then again, I've been strange from the beginning since I like my oatmeal
on the thick side and my Mother found that out when she tried feeding me
oatmeal for the first time.

On Fri, 21 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Fri, 21 Aug 2020 14:13:46
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> The thing about brown rice is that if you fry or sautee it before putting in 
> the water, it stays chewy but doesn't get that gummy texture that so many 
> people don't like.  The oil keeps the grains apart.
>
> If I remember right, I used coconut oil, but you can use whatever you like, 
> depending on your budget, beliefs, etc.  I wanted the coconut flavor.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Linda S. via Cookinginthedark
> Sent: Thursday, August 20, 2020 5:12 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Oh, this sounds so so good! You started out to be a great cook. Over time it 
> just got better and better.
>
> I don't know what I would have done without that "cooking without looking 
> book, and to think when I got the job of teaching cooking to people who are 
> blind, I didn't know what I was doing. I just kind of made it up as I went, 
> until someone came along and gave me some structure. Thank god for that book 
> though!
>
> On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote:
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > my version of curried rice was about as far from authentic as you can
> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is browned 
> > and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn.  Lower heat and ad enough broth or water to cook the 
> > rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  till the
> > rice is done.  It might take a little more liquid than the rice would
> > if you just cooked it without frying or adding the vegetables, so check it 
> > occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat.  I have never tried hamburger, but that would have to be cooked first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy.  I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] Eating rabbit

[Jude DaShiell via Cookinginthedark]

All reptiles and birds are related so will either taste like chicken or
some variant of chicken.  Ostrich from my experience is on the gaimy end
but then an ostrich egg when laid weighs 25 pounds and fully grown
they're big birds.

On Thu, 20 Aug 2020, Linda S. via Cookinginthedark wrote:

> Date: Fri, 21 Aug 2020 01:49:47
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Eating rabbit
>
> They say that rattlesnake also tastes like fried chicken?
>
> On 8/20/2020 9:40 PM, Immigrant via Cookinginthedark wrote:
> > I had tried rabbit once, and I liked it.
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of
> > Karen Delzer via Cookinginthedark
> > Sent: Thursday, August 20, 2020 11:06 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Karen Delzer 
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > I remember when I was a child, my grandmother and my aunt used to make the
> > best rabbit you could ever imagined. I mean, it was even better than fried
> > chicken, and I am really picky. Their rabbit was way above anything
> > else. I don't know how they did it, but they did. I've heard since then,
> > that rabbit is not an easy thing to prepare because it can be quite tough if
> > done incorrectly. Guess those ladies had a gift. Sure miss them.
> >
> > Karen
> >
> > At 05:17 PM 8/20/2020, you wrote:
> >> I have no problem eating duck or goose either, however I draw the line
> >> at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
> >> to be harvested and eaten at the right time of year unless you want
> >> rabbit's worms to punch your reincarnation ticket which they most
> >> definitely shall do.
> >>
> >> I don't think I've ever eaten shepherd's pie made with lamb either and
> >> find that curious.
> >>
> >> On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
> >>
> >>> Date: Thu, 20 Aug 2020 19:42:21
> >>> From: Immigrant via Cookinginthedark 
> >>> To: cookinginthedark@acbradio.org
> >>> Cc: Immigrant 
> >>> Subject: Re: [CnD] Yesterday's nostalgic lunch
> >>>
> >>> I don't see anything wrong with eating duck or goose.
> >>>
> >>> -Original Message-
> >>> From: Cookinginthedark  On Behalf
> > Of
> >>> Jude DaShiell via Cookinginthedark
> >>> Sent: Thursday, August 20, 2020 6:30 PM
> >>> To: meward1954--- via Cookinginthedark 
> >>> Cc: Jude DaShiell 
> >>> Subject: Re: [CnD] Yesterday's nostalgic lunch
> >>>
> >>> Beef prices are at sticker shock level in the United States along
> >> with lamb.
> >>> Pork chicken and turkey remain available.  If this keeps up, goats duck
> > and
> >>> geese could get on the menu along at a last resort with whatever road
> > kill
> >>> manages to go for reincarnation.
> >>>
> >>> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
> >>>
> >>>> Date: Thu, 20 Aug 2020 17:08:50
> >>>> From: meward1954--- via Cookinginthedark
> >>>> 
> >>>> To: cookinginthedark@acbradio.org
> >>>> Cc: meward1...@gmail.com
> >>>> Subject: [CnD] Yesterday's nostalgic lunch
> >>>>
> >>>> Yesterday for lunch, I went back to something I did when I first
> >>>> started cooking, back when I was new to cooking and too broke to buy
> >>>> expensive stuff like meat.  Yeah, meat was expensive those days.  So
> >>>> my version of curried rice was about as far from authentic as you can
> >>>> get, but this is what I did yesterday to recall old times.
> >>>>
> >>>> Mary?s inauthentic curried rice
> >>>>
> >>>> 1 or two ribs celery, chopped
> >>>>
> >>>> 1 carrot, peeled and chopped
> >>>>
> >>>> ? onion, chopped (or more)
> >>>>
> >>>> 3 cloves garlic, minced
> >>>>
> >>>> 1 cup rice (I had brown jasmine rice)
> >>>>
> >>>> Olive oil
> >>>>
> >>>> Curry powder, to taste
> >>>>
> >>>>
> >>>>
> >>>> Sautee vegetables in olive oil over medium heat until almost tender,
> >>>> stirring occasionally.  Add rice and continue cooking, stirring
> >

Re: [CnD] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

I have no problem eating duck or goose either, however I draw the line
at road kill and rabbit.  The bones in rabbit are sharp and rabbit has
to be harvested and eaten at the right time of year unless you want
rabbit's worms to punch your reincarnation ticket which they most
definitely shall do.

I don't think I've ever eaten shepherd's pie made with lamb either and
find that curious.

On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 19:42:21
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> I don't see anything wrong with eating duck or goose.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Thursday, August 20, 2020 6:30 PM
> To: meward1954--- via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Beef prices are at sticker shock level in the United States along with lamb.
> Pork chicken and turkey remain available.  If this keeps up, goats duck and
> geese could get on the menu along at a last resort with whatever road kill
> manages to go for reincarnation.
>
> On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 17:08:50
> > From: meward1954--- via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Yesterday's nostalgic lunch
> >
> > Yesterday for lunch, I went back to something I did when I first
> > started cooking, back when I was new to cooking and too broke to buy
> > expensive stuff like meat.  Yeah, meat was expensive those days.  So
> > my version of curried rice was about as far from authentic as you can
> > get, but this is what I did yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring
> > frequently and making sure there is enough oil, until the rice is browned
> and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making
> > sure it doesn?t burn.  Lower heat and ad enough broth or water to cook the
> rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  till the
> > rice is done.  It might take a little more liquid than the rice would
> > if you just cooked it without frying or adding the vegetables, so check it
> occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking
> > dish after it is fried and cooked it with pork chops over the top.
> > This could be done with chicken as well, or maybe any other kind of
> > meat.  I have never tried hamburger, but that would have to be cooked
> first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept
> > not getting cooked and stayed chewy.  I had to add more water, and
> > boiling water would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>

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Re: [CnD] The seeds are now labeled

[Jude DaShiell via Cookinginthedark]

Good, if you bought seeds for peppers those are self-polinators and
don't need bees to polinate them.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 16:48:04
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] The seeds are now labeled
>
> They are all bagged up and labeled.
>
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Re: [CnD] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

Not inauthentic, I've had vegetable curry before and it even had carrots
in it along with coconut.  So far as I'm concerned both coconut and
carrots are good additions for rice.

On Thu, 20 Aug 2020, Linda S. via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 18:11:49
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Yesterday's nostalgic lunch
>
> Oh, this sounds so so good! You started out to be a great cook. Over time it
> just got better and better.
>
> I don't know what I would have done without that "cooking without looking
> book, and to think when I got the job of teaching cooking to people who are
> blind, I didn't know what I was doing. I just kind of made it up as I went,
> until someone came along and gave me some structure. Thank god for that book
> though!
>
> On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote:
> > Yesterday for lunch, I went back to something I did when I first started
> > cooking, back when I was new to cooking and too broke to buy expensive stuff
> > like meat.  Yeah, meat was expensive those days.  So my version of curried
> > rice was about as far from authentic as you can get, but this is what I did
> > yesterday to recall old times.
> >
> > Mary?s inauthentic curried rice
> >
> > 1 or two ribs celery, chopped
> >
> > 1 carrot, peeled and chopped
> >
> > ? onion, chopped (or more)
> >
> > 3 cloves garlic, minced
> >
> > 1 cup rice (I had brown jasmine rice)
> >
> > Olive oil
> >
> > Curry powder, to taste
> >
> >
> >
> > Sautee vegetables in olive oil over medium heat until almost tender,
> > stirring occasionally.  Add rice and continue cooking, stirring frequently
> > and making sure there is enough oil, until the rice is browned and coated.
> > Ad curry powder to taste, stir and cook another minute or so, making sure it
> > doesn?t burn.  Lower heat and ad enough broth or water to cook the rice.
> > Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
> > is done.  It might take a little more liquid than the rice would if you just
> > cooked it without frying or adding the vegetables, so check it occasionally.
> > Yes, in this dish, it is fine to check the rice.
> >
> >
> >
> > Variations:  I have put the rice and vegetable mixture into a baking dish
> > after it is fried and cooked it with pork chops over the top.  This could be
> > done with chicken as well, or maybe any other kind of meat.  I have never
> > tried hamburger, but that would have to be cooked first!
> >
> > Yesterday, I did not know that the rice was brown, but it just kept not
> > getting cooked and stayed chewy.  I had to add more water, and boiling water
> > would have ben better than the cold I ended up adding.
> >
> >
> >
> > This would work with any rice except minute, which I never use anyway.
> >
> > ___
> > 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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Re: [CnD] Yesterday's nostalgic lunch

[Jude DaShiell via Cookinginthedark]

Beef prices are at sticker shock level in the United States along with
lamb.
Pork chicken and turkey remain available.  If this keeps up, goats duck
and geese could get on the menu along at a last resort with whatever
road kill manages to go for reincarnation.

On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 17:08:50
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Yesterday's nostalgic lunch
>
> Yesterday for lunch, I went back to something I did when I first started
> cooking, back when I was new to cooking and too broke to buy expensive stuff
> like meat.  Yeah, meat was expensive those days.  So my version of curried
> rice was about as far from authentic as you can get, but this is what I did
> yesterday to recall old times.
>
> Mary?s inauthentic curried rice
>
> 1 or two ribs celery, chopped
>
> 1 carrot, peeled and chopped
>
> ? onion, chopped (or more)
>
> 3 cloves garlic, minced
>
> 1 cup rice (I had brown jasmine rice)
>
> Olive oil
>
> Curry powder, to taste
>
>
>
> Sautee vegetables in olive oil over medium heat until almost tender,
> stirring occasionally.  Add rice and continue cooking, stirring frequently
> and making sure there is enough oil, until the rice is browned and coated.
> Ad curry powder to taste, stir and cook another minute or so, making sure it
> doesn?t burn.  Lower heat and ad enough broth or water to cook the rice.
> Bring to a simmer and then lower heat again.  Cook, covered,  till the rice
> is done.  It might take a little more liquid than the rice would if you just
> cooked it without frying or adding the vegetables, so check it occasionally.
> Yes, in this dish, it is fine to check the rice.
>
>
>
> Variations:  I have put the rice and vegetable mixture into a baking dish
> after it is fried and cooked it with pork chops over the top.  This could be
> done with chicken as well, or maybe any other kind of meat.  I have never
> tried hamburger, but that would have to be cooked first!
>
> Yesterday, I did not know that the rice was brown, but it just kept not
> getting cooked and stayed chewy.  I had to add more water, and boiling water
> would have ben better than the cold I ended up adding.
>
>
>
> This would work with any rice except minute, which I never use anyway.
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] Broken Glass in Garbage Disposal

[Jude DaShiell via Cookinginthedark]

That's a call to Maintenance and I bet Maintenance will call a Plumber
in to handle this one.  The Plumber likely will remove the disposal then
flip it so it empties shards into a box then reinstall the disposal if
it hasn't been used since the shards fell into the disposal.  If the
disposal got used after the shards fell into the disposal the Plumber
won't even bother emptying the shards and simply box the disposal and
replace the disposal with a new disposal unit.

On Thu, 20 Aug 2020, Suzanne Erb via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 10:36:11
> From: Suzanne Erb via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Suzanne Erb 
> Subject: [CnD] Broken Glass in Garbage Disposal
>
> Hello,
> The subject says it all.  Somehow, the glass lid for my crockpot just 
> shattered into shards.  Fortunately, it fell in the sink; however, some of 
> the shards fell into the garbage disposal.  I was able to get a majority of 
> the glass out of the sink, but there is still a fair amount in the disposal.  
> I am assuming that if any remains are not removed, the garbage disposal could 
> become useless if shards get ground up in the disposal.
>   Any ideas for extracting the remaining shards?
> Best Wishes,
> Suzanne
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Re: [CnD] Labeling Decisions: cutting straight

[Jude DaShiell via Cookinginthedark]

That's why the braille users got and get offered the more intellectual
jobs.  They can do random access and get to information quicker.

On Thu, 20 Aug 2020, Pauline Smith via Cookinginthedark wrote:

> Date: Thu, 20 Aug 2020 10:50:35
> From: Pauline Smith via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Pauline Smith 
> Subject: Re: [CnD] Labeling Decisions: cutting straight
>
> Good Morning,
>
>  To Linda and others,  you are not weird.  I prefer to use braille every
> chance I can. I can access things like phone numbers and cooking directions
> easier and quicker from a notebook or file box than thatrying to fromind
> the information on the computer or the digital recorder.
>
> Pauline
>
> On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
> > For me, Braille is such an accessible method. I use those med papers
> > that come with the prescriptions just to write things that I will no
> > longer need like a shopping list or something. Just can't get used to
> > the higher tech stuff. The papers are perforated and it's so easy just
> > to tear one off, write whatever, use it, and throw it away. I know I'm
> > weird! (smile)
> >
> > On 8/19/2020 10:21 AM, Karen Delzer via Cookinginthedark wrote:
> > > Yes, I've used that, too, and it really helps!
> > >
> > > Karen
> > >
> > >  At 09:21 AM 8/19/2020, you wrote:
> > >> Well now, you might try this the next time you need to tear a
> > >> perforation.  Fold the perforation both ways before tearing.
> > >> I remember once a student came to a Professor at Delaware Valley College
> > >> once and said his password to log onto the computer didn't work.
> > >> The Professor asked him if a student or professor had given him the
> > >> password.  The student said a professor had given him the password but
> > >> didn't remember which professor.  The Professor asked the student if he
> > >> had the paper the login information was written and the student had the
> > >> paper and gave it to the professor.  The Professor told the student that
> > >> a student assistant gave him that paper because the perforations were
> > >> ragged.  The professor told the class that all Professors at Delaware
> > >> Valley College always fold their perforations both ways so the
> > >> perforations tear easily and cleanly.  I use that technique even today
> > >> when I open food packages and it works as advertised for me.
> > >>
> > >> On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote:
> > >>
> > >> > Date: Wed, 19 Aug 2020 07:35:11
> > >> > From: Helen Whitehead via Cookinginthedark
> > >> 
> > >> > To: cookinginthedark@acbradio.org
> > >> > Cc: Helen Whitehead 
> > >> > Subject: Re: [CnD] Labeling Decisions: cutting straight
> > >> >
> > >> > If I'm writing out  more than one label, on junk mail, I'll Braille
> > >> a line
> > >> > of C's, then fold it there, and it  rips straight.
> > >> >
> > >> > -Original Message-
> > >> > From: Cookinginthedark
> > >> [mailto:cookinginthedark-boun...@acbradio.org] On
> > >> > Behalf Of Richard Kuzma via Cookinginthedark
> > >> > Sent: Tuesday, August 18, 2020 10:04 PM
> > >> > To: cookinginthedark@acbradio.org
> > >> > Cc: Richard Kuzma 
> > >> > Subject: Re: [CnD] Labeling Decisions
> > >> >
> > >> > Just a thought,
> > >> > Holidays are coming,
> > >> > Could just save some Christmas cards and use those. Just might be
> > >> heavey
> > >> > enough.
> > >> >
> > >> >
> > >> > -Original Message-
> > >> > From: Cookinginthedark
> > >> [mailto:cookinginthedark-boun...@acbradio.org] On
> > >> > Behalf Of Jude DaShiell via Cookinginthedark
> > >> > Sent: Tuesday, August 18, 2020 9:57 PM
> > >> > To: Dani Pagador via Cookinginthedark 
> > >> > Cc: Jude DaShiell 
> > >> > Subject: Re: [CnD] Labeling Decisions
> > >> >
> > >> > The technical term to use in the stationery shop is #100 weight
> > >> card stock.
> > >> > It even comes in larger sheets and not labeled as braille paper you
> > >> pay
> > >> > less.
> > &g

Re: [CnD] Labeling Decisions: cutting straight

[Jude DaShiell via Cookinginthedark]

Well now, you might try this the next time you need to tear a
perforation.  Fold the perforation both ways before tearing.
I remember once a student came to a Professor at Delaware Valley College
once and said his password to log onto the computer didn't work.
The Professor asked him if a student or professor had given him the
password.  The student said a professor had given him the password but
didn't remember which professor.  The Professor asked the student if he
had the paper the login information was written and the student had the
paper and gave it to the professor.  The Professor told the student that
a student assistant gave him that paper because the perforations were
ragged.  The professor told the class that all Professors at Delaware
Valley College always fold their perforations both ways so the
perforations tear easily and cleanly.  I use that technique even today
when I open food packages and it works as advertised for me.

On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote:

> Date: Wed, 19 Aug 2020 07:35:11
> From: Helen Whitehead via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] Labeling Decisions: cutting straight
>
> If I'm writing out  more than one label, on junk mail, I'll Braille a line
> of C's, then fold it there, and it  rips straight.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Richard Kuzma via Cookinginthedark
> Sent: Tuesday, August 18, 2020 10:04 PM
> To: cookinginthedark@acbradio.org
> Cc: Richard Kuzma 
> Subject: Re: [CnD] Labeling Decisions
>
> Just a thought,
> Holidays are coming,
> Could just save some Christmas cards and use those. Just might be heavey
> enough.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, August 18, 2020 9:57 PM
> To: Dani Pagador via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Labeling Decisions
>
> The technical term to use in the stationery shop is #100 weight card stock.
> It even comes in larger sheets and not labeled as braille paper you pay
> less.
>
> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>
> > Date: Tue, 18 Aug 2020 21:05:05
> > From: Dani Pagador via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: Dani Pagador 
> > Subject: Re: [CnD] Labeling Decisions
> >
> > Mary,
> > Glad you found something that works for you.
> >
> > I hope you get the index cards that are made on paper like what
> > Braille paper is made of. I bought some a few years ago that is like
> > the stuff really flimsy magazine covers are made of; boy was I
> > surprised and unhappy when I opened the package. It doesn't hold up
> > too well for long-term use and gets stuck in the interpoint index card
> > slate. I think they changed the material to cut costs. Good for them
> > maybe, but not for me. *sad smiley*
> >
> > More Later,
> > Dani
> >
> >  fo
> >
> > On 8/18/20, meward1954--- via Cookinginthedark
> >  wrote:
> > > Thanks for everybody's suggestions for my labeling problem.
> > >
> > > I had to decide something about labeling.  So I bought some 3 x 5
> > > index cards and an index card slate that is supposed to be for that
> > > size.  I also went ahead and bought some dymo tape and some of those
> > > Braille labels with the holes at both ends and the elastic ties.
> > > That way, I am ready for almost anything.  I think that I will just
> > > put the bags of seeds into other bags so that the paper doesn't
> > > touch them and I can still read the labels through the plastic.  An
> > > awkward solution, but it will work for the little tiny bags. The bigger
> bags and containers can get the ones with the ties.
> > > I
> > > feel bad about using all these plastic bags, one to hold similar
> > > products, one for each bag to hold it and the label, and one for each
> bag of seeds.
> > > But some of this will be reusable, and besides, it will take me a
> > > long time to go through most of those bags of seeds anyway.  So we
> > > might be in this for the long haul.
> > >
> > > So that is the progress on my Covid19 hobby of growing food in air
> > > conditioned comfort while blind.
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of
> > > diane.fann7--- via Cookinginthedark
> > > Sent: Tuesday, August 18, 2020 7:31 AM
> >

Re: [CnD] Labeling Decisions

[Jude DaShiell via Cookinginthedark]

Staples and WalMart have them.

On Tue, 18 Aug 2020, Wendy via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 21:59:56
> From: Wendy via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: Re: [CnD] Labeling Decisions
>
> Where does one buy plastic index cards?
> Wendy
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, August 18, 2020 8:57 PM
> To: Dani Pagador via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Labeling Decisions
>
> The technical term to use in the stationery shop is #100 weight card stock.
> It even comes in larger sheets and not labeled as braille paper you pay
> less.
>
> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>
> > Date: Tue, 18 Aug 2020 21:05:05
> > From: Dani Pagador via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: Dani Pagador 
> > Subject: Re: [CnD] Labeling Decisions
> >
> > Mary,
> > Glad you found something that works for you.
> >
> > I hope you get the index cards that are made on paper like what
> > Braille paper is made of. I bought some a few years ago that is like
> > the stuff really flimsy magazine covers are made of; boy was I
> > surprised and unhappy when I opened the package. It doesn't hold up
> > too well for long-term use and gets stuck in the interpoint index card
> > slate. I think they changed the material to cut costs. Good for them
> > maybe, but not for me. *sad smiley*
> >
> > More Later,
> > Dani
> >
> >  fo
> >
> > On 8/18/20, meward1954--- via Cookinginthedark
> >  wrote:
> > > Thanks for everybody's suggestions for my labeling problem.
> > >
> > > I had to decide something about labeling.  So I bought some 3 x 5
> > > index cards and an index card slate that is supposed to be for that
> > > size.  I also went ahead and bought some dymo tape and some of those
> > > Braille labels with the holes at both ends and the elastic ties.
> > > That way, I am ready for almost anything.  I think that I will just
> > > put the bags of seeds into other bags so that the paper doesn't
> > > touch them and I can still read the labels through the plastic.  An
> > > awkward solution, but it will work for the little tiny bags. The bigger
> bags and containers can get the ones with the ties.
> > > I
> > > feel bad about using all these plastic bags, one to hold similar
> > > products, one for each bag to hold it and the label, and one for each
> bag of seeds.
> > > But some of this will be reusable, and besides, it will take me a
> > > long time to go through most of those bags of seeds anyway.  So we
> > > might be in this for the long haul.
> > >
> > > So that is the progress on my Covid19 hobby of growing food in air
> > > conditioned comfort while blind.
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of
> > > diane.fann7--- via Cookinginthedark
> > > Sent: Tuesday, August 18, 2020 7:31 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: diane.fa...@gmail.com
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > All the years I carried a $6000 notetaker around with me, I also
> > > carried a postcard slate, stilus and index cards. Nothing like being
> > > sure you can get the job done. (smile)
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Linda S. via Cookinginthedark
> > > Sent: Monday, August 17, 2020 11:26 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Linda S. 
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > You go girl!
> > >
> > > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> > >> That's why I went the low-tech route. I know that it takes time to
> > >> make the labels by hand, but if a high-tech device like Pen Friend
> > >> or the bar code reader  ever breaks or isn't available and I were
> > >> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent
> > >> on my iPhone as it is.
> > >>
> > >> At least for this gal, Braille and the slate and stylus will never
> > >> go out of style, not as long as I can read it and use them. I may
> > >> run out of Dymo tape and elastic, my preferrd materials of choice,
> > >> b

Re: [CnD] Labeling Decisions

[Jude DaShiell via Cookinginthedark]

Those are close to #200 weight card stock.

On Tue, 18 Aug 2020, Richard Kuzma via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 22:03:44
> From: Richard Kuzma via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Richard Kuzma 
> Subject: Re: [CnD] Labeling Decisions
>
> Just a thought,
> Holidays are coming,
> Could just save some Christmas cards and use those. Just might be heavey
> enough.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, August 18, 2020 9:57 PM
> To: Dani Pagador via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Labeling Decisions
>
> The technical term to use in the stationery shop is #100 weight card stock.
> It even comes in larger sheets and not labeled as braille paper you pay
> less.
>
> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>
> > Date: Tue, 18 Aug 2020 21:05:05
> > From: Dani Pagador via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: Dani Pagador 
> > Subject: Re: [CnD] Labeling Decisions
> >
> > Mary,
> > Glad you found something that works for you.
> >
> > I hope you get the index cards that are made on paper like what
> > Braille paper is made of. I bought some a few years ago that is like
> > the stuff really flimsy magazine covers are made of; boy was I
> > surprised and unhappy when I opened the package. It doesn't hold up
> > too well for long-term use and gets stuck in the interpoint index card
> > slate. I think they changed the material to cut costs. Good for them
> > maybe, but not for me. *sad smiley*
> >
> > More Later,
> > Dani
> >
> >  fo
> >
> > On 8/18/20, meward1954--- via Cookinginthedark
> >  wrote:
> > > Thanks for everybody's suggestions for my labeling problem.
> > >
> > > I had to decide something about labeling.  So I bought some 3 x 5
> > > index cards and an index card slate that is supposed to be for that
> > > size.  I also went ahead and bought some dymo tape and some of those
> > > Braille labels with the holes at both ends and the elastic ties.
> > > That way, I am ready for almost anything.  I think that I will just
> > > put the bags of seeds into other bags so that the paper doesn't
> > > touch them and I can still read the labels through the plastic.  An
> > > awkward solution, but it will work for the little tiny bags. The bigger
> bags and containers can get the ones with the ties.
> > > I
> > > feel bad about using all these plastic bags, one to hold similar
> > > products, one for each bag to hold it and the label, and one for each
> bag of seeds.
> > > But some of this will be reusable, and besides, it will take me a
> > > long time to go through most of those bags of seeds anyway.  So we
> > > might be in this for the long haul.
> > >
> > > So that is the progress on my Covid19 hobby of growing food in air
> > > conditioned comfort while blind.
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of
> > > diane.fann7--- via Cookinginthedark
> > > Sent: Tuesday, August 18, 2020 7:31 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: diane.fa...@gmail.com
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > All the years I carried a $6000 notetaker around with me, I also
> > > carried a postcard slate, stilus and index cards. Nothing like being
> > > sure you can get the job done. (smile)
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Linda S. via Cookinginthedark
> > > Sent: Monday, August 17, 2020 11:26 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Linda S. 
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > You go girl!
> > >
> > > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> > >> That's why I went the low-tech route. I know that it takes time to
> > >> make the labels by hand, but if a high-tech device like Pen Friend
> > >> or the bar code reader  ever breaks or isn't available and I were
> > >> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent
> > >> on my iPhone as it is.
> > >>
> > >> At least for this gal, Braille and the slate and stylus will never
> > >> go out of style, not as long as I can read 

Re: [CnD] Labeling Decisions

[Jude DaShiell via Cookinginthedark]

Actually no, #100 weight is good for everyday use and to feed a slate
and stylus.  Now #200 weight is what to buy if you want it to last, good
enough for braille signs.  Just be careful you make no braille errors
since dots on #200 weight are really tough to braille unless your name
is Rowdy Roddy Piper and you can really put the smack down on those
dots.

On Tue, 18 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 21:58:48
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Labeling Decisions
>
> I forgot about that.  The Amazon Basics was definitely not hundred weight.
> I was a little confused by the way they wrote it on their sales pitch.  But
> if you are writing Braille and need it to last, you definitely want 100
> pound weight.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Tuesday, August 18, 2020 8:57 PM
> To: Dani Pagador via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Labeling Decisions
>
> The technical term to use in the stationery shop is #100 weight card stock.
> It even comes in larger sheets and not labeled as braille paper you pay
> less.
>
> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>
> > Date: Tue, 18 Aug 2020 21:05:05
> > From: Dani Pagador via Cookinginthedark
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: Dani Pagador 
> > Subject: Re: [CnD] Labeling Decisions
> >
> > Mary,
> > Glad you found something that works for you.
> >
> > I hope you get the index cards that are made on paper like what
> > Braille paper is made of. I bought some a few years ago that is like
> > the stuff really flimsy magazine covers are made of; boy was I
> > surprised and unhappy when I opened the package. It doesn't hold up
> > too well for long-term use and gets stuck in the interpoint index card
> > slate. I think they changed the material to cut costs. Good for them
> > maybe, but not for me. *sad smiley*
> >
> > More Later,
> > Dani
> >
> >  fo
> >
> > On 8/18/20, meward1954--- via Cookinginthedark
> >  wrote:
> > > Thanks for everybody's suggestions for my labeling problem.
> > >
> > > I had to decide something about labeling.  So I bought some 3 x 5
> > > index cards and an index card slate that is supposed to be for that
> > > size.  I also went ahead and bought some dymo tape and some of those
> > > Braille labels with the holes at both ends and the elastic ties.
> > > That way, I am ready for almost anything.  I think that I will just
> > > put the bags of seeds into other bags so that the paper doesn't
> > > touch them and I can still read the labels through the plastic.  An
> > > awkward solution, but it will work for the little tiny bags. The bigger
> bags and containers can get the ones with the ties.
> > > I
> > > feel bad about using all these plastic bags, one to hold similar
> > > products, one for each bag to hold it and the label, and one for each
> bag of seeds.
> > > But some of this will be reusable, and besides, it will take me a
> > > long time to go through most of those bags of seeds anyway.  So we
> > > might be in this for the long haul.
> > >
> > > So that is the progress on my Covid19 hobby of growing food in air
> > > conditioned comfort while blind.
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of
> > > diane.fann7--- via Cookinginthedark
> > > Sent: Tuesday, August 18, 2020 7:31 AM
> > > To: cookinginthedark@acbradio.org
> > > Cc: diane.fa...@gmail.com
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > All the years I carried a $6000 notetaker around with me, I also
> > > carried a postcard slate, stilus and index cards. Nothing like being
> > > sure you can get the job done. (smile)
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Linda S. via Cookinginthedark
> > > Sent: Monday, August 17, 2020 11:26 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Linda S. 
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > You go girl!
> > >
> > > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> > >> That's why I went the low-tech route. I know that it takes time to
> > >> make the labels by hand, but if a high-tech device like Pen

Re: [CnD] Labeling Decisions

[Jude DaShiell via Cookinginthedark]

The technical term to use in the stationery shop is #100 weight card
stock.  It even comes in larger sheets and not labeled as braille paper
you pay less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 21:05:05
> From: Dani Pagador via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling Decisions
>
> Mary,
> Glad you found something that works for you.
>
> I hope you get the index cards that are made on paper like what
> Braille paper is made of. I bought some a few years ago that is like
> the stuff really flimsy magazine covers are made of; boy was I
> surprised and unhappy when I opened the package. It doesn't hold up
> too well for long-term use and gets stuck in the interpoint index card
> slate. I think they changed the material to cut costs. Good for them
> maybe, but not for me. *sad smiley*
>
> More Later,
> Dani
>
>  fo
>
> On 8/18/20, meward1954--- via Cookinginthedark
>  wrote:
> > Thanks for everybody's suggestions for my labeling problem.
> >
> > I had to decide something about labeling.  So I bought some 3 x 5 index
> > cards and an index card slate that is supposed to be for that size.  I also
> > went ahead and bought some dymo tape and some of those Braille labels with
> > the holes at both ends and the elastic ties.  That way, I am ready for
> > almost anything.  I think that I will just put the bags of seeds into other
> > bags so that the paper doesn't touch them and I can still read the labels
> > through the plastic.  An awkward solution, but it will work for the little
> > tiny bags. The bigger bags and containers can get the ones with the ties.
> > I
> > feel bad about using all these plastic bags, one to hold similar products,
> > one for each bag to hold it and the label, and one for each bag of seeds.
> > But some of this will be reusable, and besides, it will take me a long time
> > to go through most of those bags of seeds anyway.  So we might be in this
> > for the long haul.
> >
> > So that is the progress on my Covid19 hobby of growing food in air
> > conditioned comfort while blind.
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of
> > diane.fann7--- via Cookinginthedark
> > Sent: Tuesday, August 18, 2020 7:31 AM
> > To: cookinginthedark@acbradio.org
> > Cc: diane.fa...@gmail.com
> > Subject: Re: [CnD] Labeling problem
> >
> > All the years I carried a $6000 notetaker around with me, I also carried a
> > postcard slate, stilus and index cards. Nothing like being sure you can get
> > the job done. (smile)
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of
> > Linda S. via Cookinginthedark
> > Sent: Monday, August 17, 2020 11:26 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Linda S. 
> > Subject: Re: [CnD] Labeling problem
> >
> > You go girl!
> >
> > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> >> That's why I went the low-tech route. I know that it takes time to
> >> make the labels by hand, but if a high-tech device like Pen Friend or
> >> the bar code reader  ever breaks or isn't available and I were
> >> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent on
> >> my iPhone as it is.
> >>
> >> At least for this gal, Braille and the slate and stylus will never go
> >> out of style, not as long as I can read it and use them. I may run out
> >> of Dymo tape and elastic, my preferrd materials of choice, but there's
> >> all kinds of stuff labels can be made out of.
> >>
> >> I like seeing what everyone else is doing to solve the labeling
> >> problem. Mary, too bad there isn't a site that can identify seeds for
> >> you the way they have one now for identifying mystery pills that find
> >> their way out of the bottle. Maybe you could sprout  some of the
> >> mystery seeds and, if you've had them before, identify them by taste?
> >> Aaron wouldn't be able to help identify them visually, would he?
> >>
> >> More Later,
> >> Dani
> >>
> >>
> >>
> >>
> >>
> >> On 8/17/20, meward1954--- via Cookinginthedark
> >>  wrote:
> >>> I take it that the Pen Friend 2 labels cannot go in the freezer?  I
> >>> mean, get wet?
> >>>
> >>> I hope the second iteration of this is smaller than the first one,
> >>> which I thought was rather clunky and awkward to use. I would rather
> >>> not have to haul my phone around to look at these labels, but I might
> > have to.
> >>>
> >>>
> >>>
> >>> -Original Message-
> >>> From: Cookinginthedark  On
> >>> Behalf Of Richard Kuzma via Cookinginthedark
> >>> Sent: Sunday, August 16, 2020 9:35 PM
> >>> To: cookinginthedark@acbradio.org
> >>> Cc: Richard Kuzma 
> >>> Subject: Re: [CnD] Labeling problem
> >>>
> >>> good evening,
> >>> do you have any kind of labeling device such as a pen friend or id mate?
> >>> What I do is put a pen friend label/dot on a business card and then
> >>> laminate it and then punch hole in it and tie to bag and it works
> >>> wonderfully in 

Re: [CnD] EASY BUCKEYES

[Jude DaShiell via Cookinginthedark]

First time I had BUCKEYES I bought them at a Cracker Barrel Country
Store.  Probably invented in Ohio and maybe even at Ohio State
University several years ago since the University's Mascott is the
BUCKEYE.

On Tue, 18 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 11:44:20
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] EASY BUCKEYES
>
> Wondering how you would mark the squares in the alternative method, which I
> also would prefer.  I don't like the idea of cooking with petroleum waste
> product either, though I am sure I eat plenty of it in the form of
> store-bought cookies and candy.  Yuck!
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Pamela Fairchild via Cookinginthedark
> Sent: Tuesday, August 18, 2020 7:07 AM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] EASY BUCKEYES
>
> Marilyn, I fixed this recipe and am sending it back to the list for you. It
> copied strangely and I had to fix it before putting it into my file. I
> thought it might save questions from others. I hope you don't mind my
> mending job. I left your message in tact below mine.
> I like the alternative approach to this because I don't much like cooking
> with paraffin.
>
>
> EASY BUCKEYES
>
> 2 c  Crunchy peanut butter
> (generic  Confectioners' sugar-ic works fine)
> 1/4 c  Butter (at room temperature)
>
> Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips
> (melted)
> and 1/4 stick of paraffin.
> let stand on rack for chocolate to drip off and firm up.
>
> Alternatively, and lots quicker, pat peanut butter mixture into a buttered
> pan, and top with melted chocolate chips, mark into SMALL squares before
> chocolate gets totally firm.
> After standing overnight cut.
> These taste just   like the Reese's cups, and keep well in an airtight
> cannister.
>
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Tuesday, August 18, 2020 12:51 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] EASY BUCKEYES
>
> EASY BUCKEYES
>
>
>
> 2 c  Crunchy peanut butter (gener1 c  Confectioners' sugar
>
>   -ic works fine)
> 1/4 c  Butter (at room
>
>temperature)
>
>
>
> Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips
>
> (melted) and 1/4 stick of paraffin.  let stand on rack for chocolate to drip
>
> off and firm up. Alternatively, and lots quicker, pat peanut butter mixture
>
> into a buttered pan, and top with melted chocolate chips, mark into SMALL
>
> squares before chocolate gets totally firm.  After standing overnight cut.
>
> These taste just   like the Reese's cups, and keep well in an airtight
>
> cannister.
>
>
>
> ___
> Cookinginthedark mailing list
> 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] Labeling problem

[Jude DaShiell via Cookinginthedark]

Android devices also have a free be my eyes app.
On Mon, 17 Aug 2020, Sugar
Lopez via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 20:49:55
> From: Sugar Lopez via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] Labeling problem
>
> If you have a iphone, the ap be my eyes is free
>
> ?How lucky I am to have something that makes saying goodbye so hard.?
> - - Winnie the Pooh
> ?, ?
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> meward1954--- via Cookinginthedark
> Sent: Monday, August 17, 2020 5:39 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> Thanks for all the suggestions.  I am going through them to see which ones I 
> can do.
>
> The things I need to label, well, let's just say they won't be in any of the 
> databases for ID mate or any of those types of solutions.  Most of the time, 
> I can't get Seeing AI to read bar codes and I have to read the label with 
> short text.  I do buy some things that will be in databases, but many that 
> won't.  Another added problem is that I lost a couple of the print labels in 
> the freezer!  I think I still can figure out what the seeds are, but if I buy 
> very many more, I will lose track.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Ron Kolesar via Cookinginthedark
> Sent: Monday, August 17, 2020 4:06 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] Labeling problem
>
> I use the I D mate Galaxy talking bar code scanner.
> I use both that and my victor reader trek on pretty much on a daily bases.
> Ron
>
> -Original Message-
> From: diane.fann7--- via Cookinginthedark
> Sent: Monday, August 17, 2020 13:46
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> I use my Quest every day for something. Not only does it identify the 
> product, but, it gives ingredients, cooking directions, other instructions 
> such as medicine dosages, label warnings, nutritional information  and 
> probably stuff I am not even remembering right now. I would not want to be 
> without it.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Sugar Lopez via Cookinginthedark
> Sent: Monday, August 17, 2020 1:33 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] Labeling problem
>
> Hi Wendy
> The Quest is a hand held scanner that scans bar codes.
> I use it for everything that has a bar code on it, whether it be cans, boxes, 
> packages etc...
> I also have stickers to create and make my own tags. They are disposable but 
> work ok for me.
> I take this little handy bar code scanner with me when I have to gogrocery 
> shopping and I tag groceries I even take it to do regular shopping.
> Clothes, jewlery etc... what ever has a bar code scan, it will read it.
> If it 's not read to me, it will find it automatically for me using my wifi 
> service when and if available.
> HTH
> Sugar
> ?How lucky I am to have something that makes saying goodbye so hard.?
> - - Winnie the Pooh
> ?, ?
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Wendy via Cookinginthedark
> Sent: Monday, August 17, 2020 8:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: Re: [CnD] Labeling problem
>
> What is a Quest?
> Wendy
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or 
> Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency 
> Communications Station And Volunteer Certified Licensed Ham Radio Station 
> With the Call Sign of KR3DOG
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Labeling problem

[Jude DaShiell via Cookinginthedark]

If you have an android device with at least 2GB of memory, you can
download google look out for it.  Google look out reads labels not bar
codes so it may work better for you.  Also google crowd source is
building several ground truth data bases one of which is for labels.  If
you speak more than one language, you can participate in each language
in google crowd source and help all of us out by adding to data bases in
each of those languages.

On Mon, 17 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 20:38:33
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> Thanks for all the suggestions.  I am going through them to see which ones I 
> can do.
>
> The things I need to label, well, let's just say they won't be in any of the 
> databases for ID mate or any of those types of solutions.  Most of the time, 
> I can't get Seeing AI to read bar codes and I have to read the label with 
> short text.  I do buy some things that will be in databases, but many that 
> won't.  Another added problem is that I lost a couple of the print labels in 
> the freezer!  I think I still can figure out what the seeds are, but if I buy 
> very many more, I will lose track.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Ron Kolesar via Cookinginthedark
> Sent: Monday, August 17, 2020 4:06 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] Labeling problem
>
> I use the I D mate Galaxy talking bar code scanner.
> I use both that and my victor reader trek on pretty much on a daily bases.
> Ron
>
> -Original Message-
> From: diane.fann7--- via Cookinginthedark
> Sent: Monday, August 17, 2020 13:46
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> I use my Quest every day for something. Not only does it identify the 
> product, but, it gives ingredients, cooking directions, other instructions 
> such as medicine dosages, label warnings, nutritional information  and 
> probably stuff I am not even remembering right now. I would not want to be 
> without it.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Sugar Lopez via Cookinginthedark
> Sent: Monday, August 17, 2020 1:33 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] Labeling problem
>
> Hi Wendy
> The Quest is a hand held scanner that scans bar codes.
> I use it for everything that has a bar code on it, whether it be cans, boxes, 
> packages etc...
> I also have stickers to create and make my own tags. They are disposable but 
> work ok for me.
> I take this little handy bar code scanner with me when I have to gogrocery 
> shopping and I tag groceries I even take it to do regular shopping.
> Clothes, jewlery etc... what ever has a bar code scan, it will read it.
> If it 's not read to me, it will find it automatically for me using my wifi 
> service when and if available.
> HTH
> Sugar
> ?How lucky I am to have something that makes saying goodbye so hard.?
> - - Winnie the Pooh
> ?, ?
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Wendy via Cookinginthedark
> Sent: Monday, August 17, 2020 8:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: Re: [CnD] Labeling problem
>
> What is a Quest?
> Wendy
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or 
> Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency 
> Communications Station And Volunteer Certified Licensed Ham Radio Station 
> With the Call Sign of KR3DOG
>
> ___
> 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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Re: [CnD] Labeling problem

[Jude DaShiell via Cookinginthedark]

No need to sew to get this done.  Once elastic is cut to correct length
with length of label added to fit around item, tie a knot in one end of
elastic.  Pull it through one hole until knot cannot go through that
hole.  Put other end of elastic through other hole then tie a knot in
that end of the elastic.  Then put the label around the item with
braille facing out.

On Mon, 17 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 21:25:50
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> I sort of wish I could sew.  But no, I am terrible with that sort of thing.
>
> I like the idea of those plastic freezer labels with the two holes on the
> ends and the elastic.  But they are way too big for this.  I would never be
> able to keep them from falling off these bags, some of which are quite
> small.  I suppose any of these solutions beat using Seeing AI, which is what
> I have been doing.  It's a great app, but setting it all up is more hassle
> than I want.  I guess I have the hassle up front or later.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Monday, August 17, 2020 8:12 PM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling problem
>
> That's why I went the low-tech route. I know that it takes time to make the
> labels by hand, but if a high-tech device like Pen Friend or the bar code
> reader  ever breaks or isn't available and I were dependent on it, I'd be in
> huuuge trouble. I'm waaay too dependent on my iPhone as it is.
>
> At least for this gal, Braille and the slate and stylus will never go out of
> style, not as long as I can read it and use them. I may run out of Dymo tape
> and elastic, my preferrd materials of choice, but there's all kinds of stuff
> labels can be made out of.
>
> I like seeing what everyone else is doing to solve the labeling problem.
> Mary, too bad there isn't a site that can identify seeds for you the way
> they have one now for identifying mystery pills that find their way out of
> the bottle. Maybe you could sprout  some of the mystery seeds and, if you've
> had them before, identify them by taste?
> Aaron wouldn't be able to help identify them visually, would he?
>
> More Later,
> Dani
>
>
>
>
>
> On 8/17/20, meward1954--- via Cookinginthedark
>  wrote:
> > I take it that the Pen Friend 2 labels cannot go in the freezer?  I
> > mean, get wet?
> >
> > I hope the second iteration of this is smaller than the first one,
> > which I thought was rather clunky and awkward to use. I would rather
> > not have to haul my phone around to look at these labels, but I might have
> to.
> >
> >
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Richard Kuzma via Cookinginthedark
> > Sent: Sunday, August 16, 2020 9:35 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Richard Kuzma 
> > Subject: Re: [CnD] Labeling problem
> >
> > good evening,
> > do you have any kind of labeling device such as a pen friend or id mate?
> > What I do is put a pen friend label/dot on a business card and then
> > laminate it and then punch hole in it and tie to bag and it works
> > wonderfully in frezzer.
> > I do the same thing with bar code lables I make for use with my quest.
> > I have created a program to print my own barcode labels.
> > If interested, just let me know.
> > thanks
> > rich
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of
> > meward1954--- via Cookinginthedark
> > Sent: Sunday, August 16, 2020 9:44 PM
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Labeling problem
> >
> > Does anybody have a way to label things that are in plastic bags kept
> > in the freezer or refrigerator?  Dymo tape does not work.
> >
> >
> >
> > I have lots of seeds for my sprouts and microgreens, and I am starting
> > to have trouble keeping track of them.  But labeling things in the
> > freezer is not exactly a new problem.  Any ideas would be appreciated.
> Thanks.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> 

Re: [CnD] Labeling problem

[Jude DaShiell via Cookinginthedark]

I haven't checked this out, but it may be easier buying milar strips
rather than dymo tape for labels.  These can't stick so sewing elastic
and a punch will be necessary.

On Mon, 17 Aug 2020, Karen Delzer via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 22:24:30
> From: Karen Delzer via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] Labeling problem
>
> If push comes to shove, we could always staple the label to a baggy.
>
> Karen
>
> At 06:31 PM 8/17/2020, you wrote:
> >Dani:
> >
> >How do you do the sewing elastic?  Sometimes I know I am a little slow.
> >
> >I can easily buy dymo tape, but it won't stick on these bags in the freezer.
> >I thought about the Pen Friend, but I would have to haul that thing around
> >with me, and it could break.  Low tech or no tech is usually a bigger pain
> >but better in the long run.   Thanks.
> >
> >
> >
> >
> >
> >-Original Message-
> >From: Cookinginthedark  On Behalf Of
> >diane.fann7--- via Cookinginthedark
> >Sent: Monday, August 17, 2020 8:25 PM
> >To: cookinginthedark@acbradio.org
> >Cc: diane.fa...@gmail.com
> >Subject: Re: [CnD] Labeling problem
> >
> >So, I scan products with the barcode reader and keep a file in the
> >BrailleNote Apex of cooking directions for frozen foods. Now, the Apex
> >dumped all it's software and is in the mail to be repaired, that is, if I
> >can afford the repair bill when I get the estimate. Boy! There is nothing
> >like a slate, stilus, dymo tape and Braille paper. Luckily, I have all
> >those. Can't wait to get out and get the sewing elastic and try out that
> >project.
> >
> >What is that site for escaped mystery pills?
> >
> >-Original Message-
> >From: Cookinginthedark  On Behalf Of
> >Dani Pagador via Cookinginthedark
> >Sent: Monday, August 17, 2020 9:12 PM
> >To: cookinginthedark@acbradio.org
> >Cc: Dani Pagador 
> >Subject: Re: [CnD] Labeling problem
> >
> >That's why I went the low-tech route. I know that it takes time to make the
> >labels by hand, but if a high-tech device like Pen Friend or the bar code
> >reader  ever breaks or isn't available and I were dependent on it, I'd be in
> >huuuge trouble. I'm waaay too dependent on my iPhone as it is.
> >
> >At least for this gal, Braille and the slate and stylus will never go out of
> >style, not as long as I can read it and use them. I may run out of Dymo tape
> >and elastic, my preferrd materials of choice, but there's all kinds of stuff
> >labels can be made out of.
> >
> >I like seeing what everyone else is doing to solve the labeling problem.
> >Mary, too bad there isn't a site that can identify seeds for you the way
> >they have one now for identifying mystery pills that find their way out of
> >the bottle. Maybe you could sprout  some of the mystery seeds and, if you've
> >had them before, identify them by taste?
> >Aaron wouldn't be able to help identify them visually, would he?
> >
> >More Later,
> >Dani
> >
> >
> >
> >
> >
> >On 8/17/20, meward1954--- via Cookinginthedark
> > wrote:
> > > I take it that the Pen Friend 2 labels cannot go in the freezer?  I
> > > mean, get wet?
> > >
> > > I hope the second iteration of this is smaller than the first one,
> > > which I thought was rather clunky and awkward to use. I would rather
> > > not have to haul my phone around to look at these labels, but I might
> > > have
> >to.
> > >
> > >
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of Richard Kuzma via Cookinginthedark
> > > Sent: Sunday, August 16, 2020 9:35 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: Richard Kuzma 
> > > Subject: Re: [CnD] Labeling problem
> > >
> > > good evening,
> > > do you have any kind of labeling device such as a pen friend or id mate?
> > > What I do is put a pen friend label/dot on a business card and then
> > > laminate it and then punch hole in it and tie to bag and it works
> > > wonderfully in frezzer.
> > > I do the same thing with bar code lables I make for use with my quest.
> > > I have created a program to print my own barcode labels.
> > > If interested, just let me know.
> > > thanks
> > > rich
> > >
> > > -Original Message-
> > > From: Cookinginthedark  On
> > > Behalf Of
> > > meward1954--- via Cookinginthedark
> > > Sent: Sunday, August 16, 2020 9:44 PM
> > > To: cookinginthedark@acbradio.org
> > > Cc: meward1...@gmail.com
> > > Subject: [CnD] Labeling problem
> > >
> > > Does anybody have a way to label things that are in plastic bags kept
> > > in the freezer or refrigerator?  Dymo tape does not work.
> > >
> > >
> > >
> > > I have lots of seeds for my sprouts and microgreens, and I am starting
> > > to have trouble keeping track of them.  But labeling things in the
> > > freezer is not exactly a new problem.  Any ideas would be appreciated.
> >Thanks.
> > >
> > > ___
> > > Cookinginthedark mailing list
> > > Cookinginthedark@acbradio.org
> > > 

Re: [CnD] Labeling problem

[Jude DaShiell via Cookinginthedark]

inch wide tape suitable for brailling will give you 2 lines on which to
braille and that way you have enough space for expiration dates too.
Where inch wide dymo tape or equivalent is found I have no clue.

On Mon, 17 Aug 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 21:25:18
> From: diane.fann7--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> So, I scan products with the barcode reader and keep a file in the
> BrailleNote Apex of cooking directions for frozen foods. Now, the Apex
> dumped all it's software and is in the mail to be repaired, that is, if I
> can afford the repair bill when I get the estimate. Boy! There is nothing
> like a slate, stilus, dymo tape and Braille paper. Luckily, I have all
> those. Can't wait to get out and get the sewing elastic and try out that
> project.
>
> What is that site for escaped mystery pills?
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Monday, August 17, 2020 9:12 PM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling problem
>
> That's why I went the low-tech route. I know that it takes time to make the
> labels by hand, but if a high-tech device like Pen Friend or the bar code
> reader  ever breaks or isn't available and I were dependent on it, I'd be in
> huuuge trouble. I'm waaay too dependent on my iPhone as it is.
>
> At least for this gal, Braille and the slate and stylus will never go out of
> style, not as long as I can read it and use them. I may run out of Dymo tape
> and elastic, my preferrd materials of choice, but there's all kinds of stuff
> labels can be made out of.
>
> I like seeing what everyone else is doing to solve the labeling problem.
> Mary, too bad there isn't a site that can identify seeds for you the way
> they have one now for identifying mystery pills that find their way out of
> the bottle. Maybe you could sprout  some of the mystery seeds and, if you've
> had them before, identify them by taste?
> Aaron wouldn't be able to help identify them visually, would he?
>
> More Later,
> Dani
>
>
>
>
>
> On 8/17/20, meward1954--- via Cookinginthedark
>  wrote:
> > I take it that the Pen Friend 2 labels cannot go in the freezer?  I
> > mean, get wet?
> >
> > I hope the second iteration of this is smaller than the first one,
> > which I thought was rather clunky and awkward to use. I would rather
> > not have to haul my phone around to look at these labels, but I might have
> to.
> >
> >
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of Richard Kuzma via Cookinginthedark
> > Sent: Sunday, August 16, 2020 9:35 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Richard Kuzma 
> > Subject: Re: [CnD] Labeling problem
> >
> > good evening,
> > do you have any kind of labeling device such as a pen friend or id mate?
> > What I do is put a pen friend label/dot on a business card and then
> > laminate it and then punch hole in it and tie to bag and it works
> > wonderfully in frezzer.
> > I do the same thing with bar code lables I make for use with my quest.
> > I have created a program to print my own barcode labels.
> > If interested, just let me know.
> > thanks
> > rich
> >
> > -Original Message-
> > From: Cookinginthedark  On
> > Behalf Of
> > meward1954--- via Cookinginthedark
> > Sent: Sunday, August 16, 2020 9:44 PM
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Labeling problem
> >
> > Does anybody have a way to label things that are in plastic bags kept
> > in the freezer or refrigerator?  Dymo tape does not work.
> >
> >
> >
> > I have lots of seeds for my sprouts and microgreens, and I am starting
> > to have trouble keeping track of them.  But labeling things in the
> > freezer is not exactly a new problem.  Any ideas would be appreciated.
> Thanks.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> > ___
> > 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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>
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Re: [CnD] Labeling problem

[Jude DaShiell via Cookinginthedark]

Not only that, consider glue bases.  They're either water or saline
(salt water).  Those will not survive long in freezers.  Also additional
to item identification however you choose to do it with a traditional
label or a unique number supported by a brailled key with matching
numbers on it and traditional label identifications beside them on the
key) it's necessary to put expiration dates on freezer items so items
get removed and trashed at or beyond expiration dates.  This is a board
of health requirement for places serving the public and should be no
different in people's homes.

On Mon, 17 Aug 2020, Dani Pagador via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 21:11:43
> From: Dani Pagador via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling problem
>
> That's why I went the low-tech route. I know that it takes time to
> make the labels by hand, but if a high-tech device like Pen Friend or
> the bar code reader  ever breaks or isn't available and I were
> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent on
> my iPhone as it is.
>
> At least for this gal, Braille and the slate and stylus will never go
> out of style, not as long as I can read it and use them. I may run out
> of Dymo tape and elastic, my preferrd materials of choice, but there's
> all kinds of stuff labels can be made out of.
>
> I like seeing what everyone else is doing to solve the labeling
> problem. Mary, too bad there isn't a site that can identify seeds for
> you the way they have one now for identifying mystery pills that find
> their way out of the bottle. Maybe you could sprout  some of the
> mystery seeds and, if you've had them before, identify them by taste?
> Aaron wouldn't be able to help identify them visually, would he?
>
> More Later,
> Dani
>
>
>
>
>
> On 8/17/20, meward1954--- via Cookinginthedark
>  wrote:
> > I take it that the Pen Friend 2 labels cannot go in the freezer?  I mean,
> > get wet?
> >
> > I hope the second iteration of this is smaller than the first one, which I
> > thought was rather clunky and awkward to use. I would rather not have to
> > haul my phone around to look at these labels, but I might have to.
> >
> >
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of
> > Richard Kuzma via Cookinginthedark
> > Sent: Sunday, August 16, 2020 9:35 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Richard Kuzma 
> > Subject: Re: [CnD] Labeling problem
> >
> > good evening,
> > do you have any kind of labeling device such as a pen friend or id mate?
> > What I do is put a pen friend label/dot on a business card and then
> > laminate
> > it and then punch hole in it and tie to bag and it works wonderfully in
> > frezzer.
> > I do the same thing with bar code lables I make for use with my quest.
> > I have created a program to print my own barcode labels.
> > If interested, just let me know.
> > thanks
> > rich
> >
> > -Original Message-
> > From: Cookinginthedark  On Behalf Of
> > meward1954--- via Cookinginthedark
> > Sent: Sunday, August 16, 2020 9:44 PM
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: [CnD] Labeling problem
> >
> > Does anybody have a way to label things that are in plastic bags kept in
> > the
> > freezer or refrigerator?  Dymo tape does not work.
> >
> >
> >
> > I have lots of seeds for my sprouts and microgreens, and I am starting to
> > have trouble keeping track of them.  But labeling things in the freezer is
> > not exactly a new problem.  Any ideas would be appreciated.  Thanks.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> > ___
> > 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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Re: [CnD] Way Out of my Comfort Zone

[Jude DaShiell via Cookinginthedark]

Maybe a stiff cooky sheet under the loaf pan might work better.  Your
problem in this case appears to be good hand control with a lack of
concentration on balance of what is being removed from the oven.  If you
have an oven shelf that can be either partially or completely removed,
maybe first slide the shelf out part way before trying to take what is
on the shelf off the shelf.  This way it's a straight lift up and
transport to a cool surface.  What I can tell you now is several years
ago I did Thanksgiving dinner with a 20 pound turkey in a disposible
roasting pan and killed the oven removing that turkey the same way a
folding pie messed up another oven.  The oven had to be replaced when I
moved to another apartment and was out of action until I left that
apartment.  So been there; done that, and got the T-shirt to prove it.

On Tue, 18 Aug 2020, Pamela Fairchild via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 08:37:09
> From: Pamela Fairchild via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> I won't try a pizza peel any time soon. With my luck the pizza wouldn't land
> on the floor where a sensible one would go, but fall into the oven, sliding
> cleverly through the rack onto the oven bottom and, of course landing upside
> down on the heating element. Same reason I won't go the pizza stone route.
> But then my pizza would just land partly on the stone and spill its contents
> down onto the oven elements. The floor would be a better alternative because
> then Katie would get some even if I didn't. Not that I'm supposed to let her
> have pizza.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> Sent: Monday, August 17, 2020 9:35 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> Talk about out of my comfort zone!  I will have to try a pizza peel.
>
>
> -Original Message-
>
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Re: [CnD] Labeling problem

[Jude DaShiell via Cookinginthedark]

Ever hear of Mission Impossible?  Every one of those jobs they go on is
a quest.

On Mon, 17 Aug 2020, Wendy via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 11:56:26
> From: Wendy via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: Re: [CnD] Labeling problem
>
> What is a Quest?
> Wendy
>
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Re: [CnD] Way Out of my Comfort Zone

[Jude DaShiell via Cookinginthedark]

That could work so long as boiling water doesn't get poured directly
onto the dough.  Maybe with the loaf back a little in the oven that
wouldn't happen and use of a pizza peal for inserting and removing the
loaf would be a good idea.

On Mon, 17 Aug 2020, Dena Polston via Cookinginthedark wrote:

> Date: Mon, 17 Aug 2020 05:32:35
> From: Dena Polston via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Dena Polston 
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> I wonder if one could use one of those old whistling teapots and pour it in
> that way? (smile)
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Friday, August 14, 2020 12:06 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> In some recipes, like French bread, the water is supposed to already be
> boiling when you put it in the oven. You are supposed to first put an empty
> pan on the bottom shelf or bottom of the oven.  Then you put the bread into
> the oven above the pan.  Then you quickly pour the already boiling water
> into the pan underneath.  Now there may be some intrepid blind person around
> who would feel safe doing this, but that person is not me.  I am not really
> sure how safe I would feel doing this if I were sighted.  But as a blind
> person, I have the added complication of making absolutely sure that all the
> water is going to land in the bottom pan.  But since the water is already
> boiling when you pour it, it is guaranteed to steam up.  If you just put in
> a pan of hot but not boiling water, this probably won't happen.  It won't
> give the bread that really nice, hard  finish either, of course.  But it
> will be good enough for the average home cook.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Carol Ashland via Cookinginthedark
> Sent: Thursday, August 13, 2020 9:31 PM
> To: Pamela Fairchild via Cookinginthedark 
> Cc: Carol Ashland 
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> I use silicone mits when I take things out of the oven.
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via
> Cookinginthedark  wrote:
> >
> > I waited about 30 to 45 seconds before I reached in after the oven was
> > off and I had opened its door. I did not get steamed or burned. My
> > report is in another message that is either here somewhere or on its way.
> >
> > Pamela Fairchild
> > 
> >
> > -Original Message-
> > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> > Sent: Thursday, August 13, 2020 8:14 PM
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: Re: [CnD] Way Out of my Comfort Zone
> >
> > Pamela:
> >
> > I have ben afraid of doing things like French bread, where you have to
> > put the pan of water into the oven.  Some of the recipes tell you to
> > do it "quickly" and that is what I don't like.  Almost as bad as the
> > ones that say "stand back" before telling you to do something.  Please
> > let us know how this turned out and hope that you didn't get singed.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Way Out of my Comfort Zone

[Jude DaShiell via Cookinginthedark]

This could be done differently with a bluetooth cooking thermometer
paired to a smart device.  Put the water in the pan cold.
Put the thermometer in the oven and close then turn the oven on.  If you
can get oven set to at least 212F or 100C let it heat water until your
smart device tells you you're on target temperature.  Then put your loaf
in and close the oven again and increase the temperature for the loaf if
necessary.

On Fri, 14 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Fri, 14 Aug 2020 12:05:34
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> In some recipes, like French bread, the water is supposed to already be 
> boiling when you put it in the oven. You are supposed to first put an empty 
> pan on the bottom shelf or bottom of the oven.  Then you put the bread into 
> the oven above the pan.  Then you quickly pour the already boiling water into 
> the pan underneath.  Now there may be some intrepid blind person around who 
> would feel safe doing this, but that person is not me.  I am not really sure 
> how safe I would feel doing this if I were sighted.  But as a blind person, I 
> have the added complication of making absolutely sure that all the water is 
> going to land in the bottom pan.  But since the water is already boiling when 
> you pour it, it is guaranteed to steam up.  If you just put in a pan of hot 
> but not boiling water, this probably won't happen.  It won't give the bread 
> that really nice, hard  finish either, of course.  But it will be good enough 
> for the average home cook.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Carol Ashland via Cookinginthedark
> Sent: Thursday, August 13, 2020 9:31 PM
> To: Pamela Fairchild via Cookinginthedark 
> Cc: Carol Ashland 
> Subject: Re: [CnD] Way Out of my Comfort Zone
>
> I use silicone mits when I take things out of the oven.
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via 
> Cookinginthedark  wrote:
> >
> > I waited about 30 to 45 seconds before I reached in after the oven was
> > off and I had opened its door. I did not get steamed or burned. My
> > report is in another message that is either here somewhere or on its way.
> >
> > Pamela Fairchild
> > 
> >
> > -Original Message-
> > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> > Sent: Thursday, August 13, 2020 8:14 PM
> > To: cookinginthedark@acbradio.org
> > Cc: meward1...@gmail.com
> > Subject: Re: [CnD] Way Out of my Comfort Zone
> >
> > Pamela:
> >
> > I have ben afraid of doing things like French bread, where you have to
> > put the pan of water into the oven.  Some of the recipes tell you to
> > do it "quickly" and that is what I don't like.  Almost as bad as the
> > ones that say "stand back" before telling you to do something.  Please
> > let us know how this turned out and hope that you didn't get singed.
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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> Cookinginthedark@acbradio.org
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>
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Re: [CnD] Help! Tofu!

[Jude DaShiell via Cookinginthedark]

That recipe may turn up with an internet search, you're not the only one
who enjoyed it and seventh day adventists I doubt hold their recipes as
classified information.

On Mon, 10 Aug 2020, Dani Pagador via Cookinginthedark wrote:

> Date: Mon, 10 Aug 2020 16:34:01
> From: Dani Pagador via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Help! Tofu!
>
> When I was going to summer camp as a kid, the Seventh-Day Adventist
> cook, a whiz in the kitchen, made a mud pie with firm tofu in it,
> blended with whatever chocolate filling she used. Tofu can be plain
> and bland-tasting if you cut some off the slab and have a taste. But
> it's an amazing chameleon, taking on the flavors of what it gets
> cooked with. I lost the recipe for the pie, so am sorry I can't send
> it. But that absulutely fabulous pie is one of my favorite memories
> about the camp.
>
> More Later,
> Dani
>
>
>
> On 8/9/20, Jude DaShiell via Cookinginthedark
>  wrote:
> > Japanese even make desserts from tofu pudding varieties with flavored
> > syrup and fruit mixed in if memory serves.
> >
> > On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote:
> >
> >> Date: Mon, 27 Jul 2020 19:15:50
> >> From: Linda S. via Cookinginthedark 
> >> To: cookinginthedark@acbradio.org
> >> Cc: Linda S. 
> >> Subject: Re: [CnD] Help! Tofu!
> >>
> >> Hi Debbie:
> >>
> >>
> >> When my husband claimed that he was a vegetarian, I used to use this tofu
> >> in a
> >> stir-fry. I would saute the garlic and onions in sesame oil, or if I
> >> didn't
> >> have that I would use just regular oil. Then I would add brocollie, green
> >> beans, peppers, etc. I also used to make it like scrambled eggs just mash
> >> it
> >> up. It's also good in miso soup.
> >>
> >> Good luck. It is tasteless if you don't add anything.
> >>
> >> Linda
> >>
> >> On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote:
> >> > So here's the thing. I really hate Tofu! I've tried it in restaurants
> >> > where,
> >> > presumably, they know what they are doing. And to me, it always tasted
> >> > like
> >> > cardboard.
> >> >
> >> > But Walmart messed up our order and I ended up with two large containers
> >> > of
> >> > extra-firm tofu.
> >> >
> >> > I tried to talk my husband in to feeding it to our dogs, but he wants me
> >> > to
> >> > try cooking it and see if he likes it.
> >> >
> >> > What can you suggest I do with it that is simple, foolproof and won't
> >> > require another grocery order? Oh and that won't taste like cardboard!
> >> >
> >> > --Debee
> >> >
> >> > ___
> >> > 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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> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
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Re: [CnD] Help! Tofu!

[Jude DaShiell via Cookinginthedark]

Japanese even make desserts from tofu pudding varieties with flavored
syrup and fruit mixed in if memory serves.

On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote:

> Date: Mon, 27 Jul 2020 19:15:50
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Help! Tofu!
>
> Hi Debbie:
>
>
> When my husband claimed that he was a vegetarian, I used to use this tofu in a
> stir-fry. I would saute the garlic and onions in sesame oil, or if I didn't
> have that I would use just regular oil. Then I would add brocollie, green
> beans, peppers, etc. I also used to make it like scrambled eggs just mash it
> up. It's also good in miso soup.
>
> Good luck. It is tasteless if you don't add anything.
>
> Linda
>
> On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote:
> > So here's the thing. I really hate Tofu! I've tried it in restaurants where,
> > presumably, they know what they are doing. And to me, it always tasted like
> > cardboard.
> >
> > But Walmart messed up our order and I ended up with two large containers of
> > extra-firm tofu.
> >
> > I tried to talk my husband in to feeding it to our dogs, but he wants me to
> > try cooking it and see if he likes it.
> >
> > What can you suggest I do with it that is simple, foolproof and won't
> > require another grocery order? Oh and that won't taste like cardboard!
> >
> > --Debee
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
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>

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Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

[Jude DaShiell via Cookinginthedark]

That loud bang would scare veterans who have seen combat too, so no
you're not a hot mess either.

On Fri, 31 Jul 2020, meward1954--- via Cookinginthedark wrote:

> Date: Fri, 31 Jul 2020 21:54:15
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> That loud pop scares me.  I guess I'm a hot mes.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> diane.fann7--- via Cookinginthedark
> Sent: Friday, July 31, 2020 4:23 PM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> I grew up with women who made wonderful biscuits from scratch. Why they ever 
> made those canned things, I don't know, but they did. Then, you peeled off 
> the lavle and banged the tube on the edge of the counter and it popped open. 
> In more recent years, I must have bought a can for some recipe. I started 
> peeling off the label, and there was an immediate loud bang. To say I was 
> startled, is a gross understatement.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Lora Leggett via Cookinginthedark
> Sent: Friday, July 31, 2020 4:45 PM
> To: cookinginthedark@acbradio.org
> Cc: Lora Leggett 
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> I don?t have trouble most of the time. I?ve gotten a couple thin little cuts 
> many years ago.
> I can do it on a manual or electric Can opener.
> I usually take it all out of the can and put it into a bowl or container so I 
> don?t touch those sharp edges and get cut.
> I like to slice it up all at once anyway.
> The thing that still gives me the willies in the kitchen is opening one of 
> those cans of biscuits or rolls that pops.
> That bam really startles me and I always ask someone to open it if there is 
> anyone around.
> It startled me the first time and I just dread that pop, but getting cut a 
> little on a can, oh well.  Haha.
> Lora and Firefly
>
>
>
> Sent from Mail for Windows 10
>
> From: meward1954--- via Cookinginthedark
> Sent: Friday, July 31, 2020 11:53 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> My mother-in-law bought me a little tool for pulling off those keys on cans.
> The problem is that I cut myself with them once or twice in the past and I'm 
> now deathly afraid of them.  Even though I know what I did wrong back then.
> Fear is not rational, which ought to be obvious.  Anyway, I don't know what 
> this little thing is called.
>
> But the cans will open even around the key with a good can opener.  I 
> wouldn't try that with an electric one though.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Marilyn Pennington via Cookinginthedark
> Sent: Friday, July 31, 2020 8:54 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> When I break the key, I just use my electric can opener and open the other 
> end.  Hope this helps.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Dani Pagador via Cookinginthedark
> Sent: Friday, July 31, 2020 3:49 AM
> To: cookinginthedark 
> Cc: Dani Pagador 
> Subject: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> Hi, Everyone.
> I wanted to make a corned beef and egg omelet for sandwiches and didn't get 
> very far with the can. I broke the key and don't know how I'll get it open 
> without Sweetheart's help. This is the second time this week. The can strip 
> that I managed to remove is wound really tightly around the key, so I don't 
> see how it can be removed.
>
> Is there a secret to successfully opening those kinds of cans? I hope so, 
> because there are more cans like that in my near future, and I'm not looking 
> forward to unsuccesses. Would a regular can opener work?
>
> Frustrated, sad,  and hungry,
> Dani
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> 

Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

[Jude DaShiell via Cookinginthedark]

Sometimes it helps to tap the sides of the can in addition to the bottom
when emptying cans into bowls.  On Fri, 31 Jul 2020, Lora Leggett via
Cookinginthedark wrote:

> Date: Fri, 31 Jul 2020 16:45:22
> From: Lora Leggett via Cookinginthedark 
> To: "cookinginthedark@acbradio.org" 
> Cc: Lora Leggett 
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> I don?t have trouble most of the time. I?ve gotten a couple thin little cuts 
> many years ago.
> I can do it on a manual or electric Can opener.
> I usually take it all out of the can and put it into a bowl or container so I 
> don?t touch those sharp edges and get cut.
> I like to slice it up all at once anyway.
> The thing that still gives me the willies in the kitchen is opening one of 
> those cans of biscuits or rolls that pops.
> That bam really startles me and I always ask someone to open it if there is 
> anyone around.
> It startled me the first time and I just dread that pop, but getting cut a 
> little on a can, oh well.  Haha.
> Lora and Firefly
>
>
>
> Sent from Mail for Windows 10
>
> From: meward1954--- via Cookinginthedark
> Sent: Friday, July 31, 2020 11:53 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> My mother-in-law bought me a little tool for pulling off those keys on cans.
> The problem is that I cut myself with them once or twice in the past and I'm
> now deathly afraid of them.  Even though I know what I did wrong back then.
> Fear is not rational, which ought to be obvious.  Anyway, I don't know what
> this little thing is called.
>
> But the cans will open even around the key with a good can opener.  I
> wouldn't try that with an electric one though.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Friday, July 31, 2020 8:54 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: Re: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> When I break the key, I just use my electric can opener and open the other
> end.  Hope this helps.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Friday, July 31, 2020 3:49 AM
> To: cookinginthedark 
> Cc: Dani Pagador 
> Subject: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> Hi, Everyone.
> I wanted to make a corned beef and egg omelet for sandwiches and didn't get
> very far with the can. I broke the key and don't know how I'll get it open
> without Sweetheart's help. This is the second time this week. The can strip
> that I managed to remove is wound really tightly around the key, so I don't
> see how it can be removed.
>
> Is there a secret to successfully opening those kinds of cans? I hope so,
> because there are more cans like that in my near future, and I'm not looking
> forward to unsuccesses. Would a regular can opener work?
>
> Frustrated, sad,  and hungry,
> Dani
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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>
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Re: [CnD] Is There a Secret to Opening Canned Corned Beef?

[Jude DaShiell via Cookinginthedark]

Use a hand crank can opener on the can.  If you normally crank with your
right hand and turn the crank or lever forward, try turning that lever
backward.  Out of desperation I figured that one out and I've been told
by others I've shared this tip with that it works like a charm.

On Thu, 30 Jul 2020, Dani Pagador via Cookinginthedark wrote:

> Date: Fri, 31 Jul 2020 03:48:57
> From: Dani Pagador via Cookinginthedark 
> To: cookinginthedark 
> Cc: Dani Pagador 
> Subject: [CnD] Is There a Secret to Opening Canned Corned Beef?
>
> Hi, Everyone.
> I wanted to make a corned beef and egg omelet for sandwiches and
> didn't get very far with the can. I broke the key and don't know how
> I'll get it open without Sweetheart's help. This is the second time
> this week. The can strip that I managed to remove is wound really
> tightly around the key, so I don't see how it can be removed.
>
> Is there a secret to successfully opening those kinds of cans? I hope
> so, because there are more cans like that in my near future, and I'm
> not looking forward to unsuccesses. Would a regular can opener work?
>
> Frustrated, sad,  and hungry,
> Dani
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Cooking Brown Rice in a rice cooker

[Jude DaShiell via Cookinginthedark]

When you get brown rice from a Chinese Restaurant, it takes twice the
time to cook as white rice.

On Fri, 31 Jul 2020, Larry Gassman via Cookinginthedark wrote:

> Date: Fri, 31 Jul 2020 12:03:46
> From: Larry Gassman via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: larrygass...@roadrunner.com
> Subject: [CnD] Cooking Brown Rice in a rice cooker
>
> Hi all,
> I've cooked white rice in a rice cooker for years and now want to switch to
> brown because it is healthier.
> But, my first attempt was just okay.
> I usually use a cup of rice, some butter, some Lowerys seasoning, and a can
> of low sodium Chicken Boullion.
> When I tried it with Brown rice, the rice came out rather chewy, and may not
> have been done, even though the rice cooker did click off.
> I do not have a setting for brown rice on my rice cooker.
> At least, I don't think I do.
> I googled some recipes today and found one in particular that might work.
> But my twin brother John and I are the only ones eating for the most part.
> So could I cut this in half?
> Should I ignore the chicken boullion based on the ingreedients given in this
> recipe?
> Thank you for any hints and help.
> Larry
>
> Brown Rice in a rice cooker
>
> The best quantity to cook is 2 cups of rice with 4 cups water.  If this is
> your first time, that's what I recommend you start with.
> 5) Add salt
> Salt makes a huge difference in the brown rice taste, so don't forget to add
> it.  I always add salt directly to the rice cooker, right after adding rice
> and water.  I use 1/4 tsp of salt for each 1 cup of uncooked rice.  If it's
> not salty enough for you, just increase the salt amount next time to 1/2
> tsp.
> 6) Cook in the rice cooker
> Set the rice cooker to cook :)  If you have the "Brown Rice" setting, use
> that.  If you only have the "Rice" or "White Rice" setting, just use that -
> if you used the brown rice to water ratio above, it should turn out just
> fine.
> Make sure to never open the rice cooker while the rice is cooking, or it
> will mess up the rice!  Be patient and wait until the cooking cycle is done.
> 7) Fluff with fork after cooking
> When the rice is done cooking in the rice cooker, it won't look like the
> fluffy rice on the above picture.  In order to get it to be fluffy, you have
> to fluff it with a fork!  Just get a regular fork and stir the rice with it,
> separating the grains until is looks tasty and fluffy.
> 8) Add optional seasonings
> You can eat your brown rice as is, or to kick the flavor up a notch you can
> use extra seasonings.  You can add a dab of butter and a squeeze of lemon
> juice, as well as a sprinkle of your favorite spices to season the brown
> rice.   Enjoy!
>
>
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Re: [CnD] Using the microwave

[Jude DaShiell via Cookinginthedark]

At Family And Friends we are forbidden to use any plastic in microwave
ovens since plastic puts parts of itself into the food it cooks.

On Mon, 3 Aug 2020, Deborah Armstrong via Cookinginthedark wrote:

> Date: Mon, 3 Aug 2020 11:09:15
> From: Deborah Armstrong via Cookinginthedark 
> To: "cookinginthedark@acbradio.org" 
> Cc: Deborah Armstrong 
> Subject: Re: [CnD] Using the microwave
>
> If I can do it in the microwave, I will and I've experimented a lot.
>
> You can saut? onions in just a tiny bit of water in the microwave. Heat, 
> stir, heat a bit more, stir a bit more. You can steam vegies just with the 
> water that clings to them after rinsing. You can cook pasta if you stir it 
> and keep it covered.
>
> You need one of those crisper dishes if you want to brown something, but most 
> other cooking chores, I find easier to do in the microwave. Especially if I'm 
> preparing something for oven baking or the crockpot, it's quicker to just use 
> the microwave.
>
> It's healthier too -- less grease than frying. Our breakfast is often a 
> toasted English muffin with cheese and ham piled inside and microwaved for 
> about twenty seconds.
>
> Even if I'm making something on the stove I often preheat ingredients like 
> milk or butter in the microwave to save cooking time so I'm dumping only hot 
> ingredients in to the pot.
>
> You can also scramble an egg in a coffee cup -- my niece makes muffins in the 
> microwave in coffee cups and has promised to send me that recipe.
>
> --Debee
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Re: [CnD] Grocery shopping online

[Jude DaShiell via Cookinginthedark]

If possible listen to that Poison Squad program.  If you think chemical
additives today are too frequent in foods, they're probably 10% of what
they were during and after the industrial revolution.

On Sun, 9 Aug 2020, lorischarff--- via Cookinginthedark wrote:

> Date: Sun, 9 Aug 2020 14:49:36
> From: lorischarff--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: lorischa...@gmail.com
> Subject: Re: [CnD] Grocery shopping online
>
> schwann's is ok, but, their food in my view has lots of preservative
> flavors in them.
> I do love www.nuts.com for nuts, flours and some of their snack stuff.
> Lori
> chemical addatives
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Sunday, August 9, 2020 1:12 PM
> To: Penny Reeder via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Grocery shopping online
>
> How is schwann's?
> I've heard about nuts.com which sells lots more than nuts but haven't tried
> them yet.  The gluten-free crowd will like nuts.com.
> nutkettle.com has been good for nuts and coffee in the past.
>
>
>

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Re: [CnD] Grits was Re: Microwave tuna casserole

[Jude DaShiell via Cookinginthedark]

PBS had a program called the poison squad on which is a proper survey of
Food History of America since the 1840's Industrial Revolution.  Put quite
simply, corporations have much for which to answer and that includes
corporations that make the food we eat.



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Re: [CnD] Grocery shopping online

[Jude DaShiell via Cookinginthedark]

How is schwann's?
I've heard about nuts.com which sells lots more than nuts but haven't
tried them yet.  The gluten-free crowd will like nuts.com.
nutkettle.com has been good for nuts and coffee in the past.


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Re: [CnD] Looking for some simple cooking tips and or tricks.

[Jude DaShiell via Cookinginthedark]

That's correct, the cook at Family and Friends put together an
improvised steamer with a pot a foil-wrapped rack that fit in the bottom
of the pot and water just under the rack then he put the eggs on top of
the rack and put the lid on the pot and started the water boiling.

On Sun, 9 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Sun, 9 Aug 2020 10:42:04
> From: meward1954--- via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
>
> I think they are talking about cooking eggs in the steamer or rice cooker
> instead of completely immersed in water on the stovetop.  We used to do that
> until the steamer died.  It actually took longer to cook them, but the eggs
> were more likely to peel cleanly.  It took longer because our gas stove
> heats water more quickly than the steamer did, but an old electric stove
> would probably be slower.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Cheryl via Cookinginthedark
> Sent: Sunday, August 9, 2020 5:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Cheryl <1961...@gmail.com>
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
>
> This tip sounded helpful.
> I must have missed the post about steaming the eggs. Can someone briefly
> describe the process?
> Thanks.
> Cheryl
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Saturday, August 8, 2020 10:29 PM
> To: Ron Kolesar via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
>
> The tip about steaming eggs rather than boiling them had the following
> results over at Family And Friends kitchen.
> Immediately after steaming eggs were put into ice water.
> It took the cook 3 minutes to peel 36 eggs and all of them came out perfect
> with no shell left in the egg salad.
> Usually with boiling it takes the cook a half hour to peel all of those hard
> boiled eggs.  That tip saved him lots of time and he told me he'll never
> boil an egg again.
> If you're going to make deviled eggs, turn each egg in the carton upsidedown
> and let them alone for a week.  The yolks will be in the centers of the eggs
> when you steam them and that makes nicer deviled eggs.
>
>
>
> --
>
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Re: [CnD] Looking for some simple cooking tips and or tricks.

[Jude DaShiell via Cookinginthedark]

Put the eggs in the steamer store bought or improvised with water in
bottom of steamer.  Bring water to rolling boil.  Steam eggs for 4
minutes.  Remove eggs to ice water to cool.  When cool enough to handle
peel.

On Sun, 9 Aug 2020, Cheryl via Cookinginthedark wrote:

> Date: Sun, 9 Aug 2020 06:56:03
> From: Cheryl via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Cheryl <1961...@gmail.com>
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
>
> This tip sounded helpful.
> I must have missed the post about steaming the eggs. Can someone briefly
> describe the process?
> Thanks.
> Cheryl
>
> -Original Message-----
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Saturday, August 8, 2020 10:29 PM
> To: Ron Kolesar via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
>
> The tip about steaming eggs rather than boiling them had the following
> results over at Family And Friends kitchen.
> Immediately after steaming eggs were put into ice water.
> It took the cook 3 minutes to peel 36 eggs and all of them came out perfect
> with no shell left in the egg salad.
> Usually with boiling it takes the cook a half hour to peel all of those hard
> boiled eggs.  That tip saved him lots of time and he told me he'll never
> boil an egg again.
> If you're going to make deviled eggs, turn each egg in the carton upsidedown
> and let them alone for a week.  The yolks will be in the centers of the eggs
> when you steam them and that makes nicer deviled eggs.
>
>
>
> --
>
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Re: [CnD] Looking for some simple cooking tips and or tricks.

[Jude DaShiell via Cookinginthedark]

The tip about steaming eggs rather than boiling them had the following
results over at Family And Friends kitchen.
Immediately after steaming eggs were put into ice water.
It took the cook 3 minutes to peel 36 eggs and all of them came out
perfect with no shell left in the egg salad.
Usually with boiling it takes the cook a half hour to peel all of those
hard boiled eggs.  That tip saved him lots of time and he told me he'll
never boil an egg again.
If you're going to make deviled eggs, turn each egg in the carton
upsidedown and let them alone for a week.  The yolks will be in the
centers of the eggs when you steam them and that makes nicer deviled eggs.



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Re: [CnD] What is the most accessible air fryer?

[Jude DaShiell via Cookinginthedark]

Questions like this wouldn't even come up here and on other lists if the
consumer organizations for the blind were doing their jobs correctly.
Consumer organizations are like Consumer's Union and have the testing
labs to prove it.  Those organizations also effectively disseminate
study results.

On Mon, 6 Jul 2020, Jennifer Thompson via Cookinginthedark wrote:

> Date: Mon, 6 Jul 2020 08:07:14
> From: Jennifer Thompson via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: [CnD] What is the most accessible air fryer?
>
> Hi I need to know the most accessible air fryer?  I figure digital is also
> better?  Is there a smart model?  If it is a smart model can you also
> control the air fryer manually?  Thanks.
>
>
>
>
>
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Re: [CnD] A tip for doing eggs in the microwave oven.

[Jude DaShiell via Cookinginthedark]

Why not try 30% power for 2 minutes?
On Sat, 20 Jun 2020, Ron Kolesar via
Cookinginthedark wrote:

> Date: Sat, 20 Jun 2020 11:07:15
> From: Ron Kolesar via Cookinginthedark 
> To: Cooking In The Dark 
> Cc: Ron Kolesar 
> Subject: [CnD] A tip for doing eggs in the microwave oven.
>
> For my fellow blind cooks.
> I found on my 1,400 watts Panasonic microwave oven if I set the power down
> from 100 percent down to 50 percent and for 2 minutes, this does great fried
> eggs for home made egg sandwiches.
> Haven't been able to do eggs over easy/sunny side up yet.
> Would love advice on this since I love to soak up my yoke with my toast.
> Now, here's the tip.
> I found if you use one coffee mug per egg this works out great for me.
> First spray some non stick cooking spray in the mug first.
> Then I usually will take my squirt butter bottle and squirt a little butter
> into the eggs then mix them up and poke the egg with my fork while mixing them
> up does the trick for fried eggs.
> Hope this tip works well for my fellow blind cooks.
> I found this out via trial and error.
> This is healthier than the frozen egg sandwiches that i was buying up.
> Ron KR3DOG who's glad that Erie County will finely go green on June 26, and my
> local Y.M.C.A. for me will open up on Monday July 13th, to start the new week
> on a Monday.
> I broke my right leg back on June the 10th and was discharged from the
> hospital on Friday the 12th.
> I have Physical Therapy twice a week for originally two more weeks, but will
> be extended if necessary.
> There's two bones running from one's knee cap down to one's ankle.
> The inner bone allows for us to put weight on the foot and leg.
> The outer bone, which I broke allows us to twist and turn both the ankle and
> leg.
> This is the bone that I broke.
> Unfortunately like ribs, the way I broke it and where, they can't do anything
> for it but pained management.
> So, I'm doing my exercises to regain full use of my leg and be able to once
> again be able to stand, standing on my leg long enough to do my dishes.
> My care attendant has been doing my dishes for me.
> The Y.M.C.A. will open up on roughly July the 10th, but I want to start going
> back to my normal y schedule at three times a week, so, I have a deadline of
> getting full use of my leg once again on July 13th, so I can once again swim 2
> to 3 miles per week and also take the Aquatic arthritic Aerobic class on top
> of swimming my laps.
> That way I also won't need the use of the lift and could bend my leg without
> pained to climb down and out of the pool safely.
> The great thing about swimming laps is that you don't feel the pain until you
> attempt to climb back out of the pool. SMILES.
> Just my two cents here.
> Ron who's enjoying his new air conditioner and his new Alexa thermostat.
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>

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Re: [CnD] Panini

[Jude DaShiell via Cookinginthedark]

Panini are actually pressed toasted sandwiches since once they come out
of the panini maker which is a press the edges of those sandwiches are
sealed.

On Sat, 20 Jun 2020, Nicole Massey via Cookinginthedark wrote:

> Date: Sat, 20 Jun 2020 07:54:42
> From: Nicole Massey via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Panini
>
> Rachel Ray liked making them, so you may find some great recipes on the Food
> Network site. I remember one she did with some sort of cheese and thin
> slices of red pear.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Marie Rudys via Cookinginthedark
> Sent: Saturday, June 20, 2020 6:12 AM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Panini
>
> Hello, All!!!
>
> Panini:  According to Wolfgang Puck, the word means toasted sandwich in
> Italian.  So, now you know.  I am checking out the recipes now, as I sit
> here, so I will be recording these and filing them on my recipe drive.  It
> will be an interesting adventure.
>
> The panini maker cooks both sides of the sandwich so there is no need to
> flip.  How about that!!
>
> I am going to see if I can make some vegetarian panini, I am sure it would
> work out.
>
> If someone has some ideas, I'm open to them, I am all ears!!!
>
> Thank you so much.
>
> Marie
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>
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Re: [CnD] Easy to use pour over coffee device

[Jude DaShiell via Cookinginthedark]

My Mother while she was alive had a Milita pour over coffee system.  It
had two pieces.  The small one was a cloth funnel.  The big one was a
ceramic funnel into which the cloth funnel and coffee fit.  Then you put
your own cup or mug under it to pour.

I wonder, does that World Market handle Fair Trade items?  I like to buy
Fair Trade items when possible.

On Wed, 3 Jun 2020, Regina Marie via Cookinginthedark wrote:

> Date: Wed, 3 Jun 2020 09:56:23
> From: Regina Marie via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie 
> Subject: Re: [CnD] Easy to use pour over coffee device
>
> I used to have a device I got from the World market. It had a wooden handle
> and a firm frame aroundit and a cone-shaped cloth attached to it. It made
> wonderful coffee. The World market is online. I'm going to look for it and
> will let you know if I find it. It's one of those things that has walked out
> of my house with one of the people renting from me.
>
>
> With Warm Regards:
> Regina Brink
> President, ACB Capital Chapter of California Council of the Blind
> Find me at: https://facebook.com/reginamarie
> Follow me on: https//:www.twitter.com/mamaraquel
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Crist?bal Mu?oz via Cookinginthedark
> Sent: Sunday, May 31, 2020 10:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Crist?bal Mu?oz 
> Subject: Re: [CnD] Easy to use pour over coffee device
>
> I know how to make good French press coffee. I personally use the James
> Hoffmann french press method but that wasn?t the question.
> I was specifically asking about pour over devices and if anyone was using
> one that was accessible to use since pour over is more fussy about proper
> water stream and aim.
> So again, if anyone?s making their coffee with the pour over method, input
> on which pour over device and technique they?re using would be appreciated.
>
> Crist?bal
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Saturday, May 30, 2020 9:14 PM
> To: Jan via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Easy to use pour over coffee device
>
> Anyone using a french press after pouring water over coffee in the pot needs
> to stir the coffee in the pot for a minute before pressing.
> Otherwise a french press will be about as bad as instant coffee.  That
> stirring gets the flavors into the water before you press.
>
> On Sat, 30 May 2020, Jan via Cookinginthedark wrote:
>
> > Date: Sat, 30 May 2020 21:12:35
> > From: Jan via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Jan 
> > Subject: Re: [CnD] Easy to use pour over coffee device
> >
> > I wouldn't be comfortable trying it, but that's my preference. I've
> > tried French press coffee at a friend's house, about 20 years ago. I
> > wasn't too impressed with it.
> >
> > -Original Message-
> > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Crist?bal Mu?oz via Cookinginthedark
> > Sent: Saturday, May 30, 2020 5:30 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Crist?bal Mu?oz
> > Subject: [CnD] Easy to use pour over coffee device
> >
> > Hello list,
> >
> > So, I?ve got a drip machine, AeroPress and French press, but have been
> > wanting to give the pour over method a try. Since it involves precise
> > pouring over grounds and since I don?t feel like burning my fingers
> > with spilt hot water, I was wondering if anyone?s currently making
> > their coffee this way and if they recommend any particular device that
> > may be more accessible over another? It seems like the V60 is more
> > dependent on the precision and flow of the stream. Don?t know if the
> > Chemex or Kalita or Melitta may be more forgiving in this regard. I?ve
> > also heard of the Stagg pour over brewing set.
> >
> > Anyway, any input would be appreciated.
> >
> > Thanks,
> >
> >
> >
> > ___
> > 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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Re: [CnD] Pouring hot liquids.

[Jude DaShiell via Cookinginthedark]

Hot liquids can be poured safely without need of electronics if done
correctly.
The rul to keep in mind is to always stand right or left and behind the
gunner.  Your pouring is ahead of and to the left or right of your
sensor finger.  That way you have the steam ahead of your sensor hand
and don't get confused by the steam hitting your sensor hand before the
liquid level hits your properly placed sensor finger.

On Tue, 2 Jun 2020, Ron Kolesar via Cookinginthedark wrote:

> Date: Tue, 2 Jun 2020 09:56:36
> From: Ron Kolesar via Cookinginthedark 
> To: Cooking In The Dark 
> Cc: Ron Kolesar 
> Subject: [CnD] Pouring hot liquids.
>
> For pouring hot liquids, there's all kinds of batteries liquid level
> indicators out there at your nearest aids and appliance store.
> For cold liquids, simply use the dip stick method.
> Place your finger in the top edge of the container you're pouring liquid into.
> Use your other fingers for guiding.
> Slowly pour the liquid into the bowl and or drinking glass.
> I would advise pouring over the sink until you get the hang of the dip stick
> method.
> That way you don't create to much of a mess.
> Just my two cents on this topic.
> Ron KR3DOG
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] How to pour liquids.

[Jude DaShiell via Cookinginthedark]

Lukewarm liquids can be poured too but you need to be able to hear
splashing to do it effectively.  When you pour lukewarm liquids with
your finger at the top of the cup bend and straighten the finger you use
to sense the liquid and listen for a splash.  The finger shouldn't go do
wn below the depth in the container where you want the liquid.  When you
hear the first splash stop pouring.

On Sun, 31 May 2020, Jennifer Thompson via Cookinginthedark wrote:

> Date: Sun, 31 May 2020 21:01:14
> From: Jennifer Thompson via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: [CnD] How to pour liquids.
>
>   Hi you can practice pouring liquids using a cold liquid such as water.
> Also I suggest to put your cup on the counter or table while pouring the 
> liquid with the other hand.
> Take one hand and put your finger at the top of the cup.
> Take your other hand and line it up with the cup and pour.
> When you pour you can take your finger hold it in the cup and when you feel 
> the liquid touch your finger it will tell you that the liquid is at the top 
> of the cup.
>
> Another thing you can do when pouring put your camp on a serving tray or 
> cookie sheet.
> This way if you spill it will stay on the tray or cookie sheet.\
>
> There is also a device you can get that has prongs on it.
> The prongs hangs in the cup.
> Then when the liquid gets to the top of the cup the device beeps.
> Let me know if you want to get the device and if you need information as to 
> where to get the device.
>
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Salt makes meat tougher?

[Jude DaShiell via Cookinginthedark]

It can help with low grade cuts.  Marinades are a lesser form of brining
if you think about it.

On Sun, 31 May 2020, Jan via Cookinginthedark wrote:

> Date: Sun, 31 May 2020 03:05:57
> From: Jan via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jan 
> Subject: Re: [CnD] Salt makes meat tougher?
>
> I see no reason to brine meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Saturday, May 30, 2020 11:56 PM
> To: Immigrant via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Salt makes meat tougher?
>
> If you have time, you could brine meat then no need for extra salt.
>
> On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote:
>
> > Date: Sat, 30 May 2020 21:24:14
> > From: Immigrant via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Immigrant 
> > Subject: [CnD] Salt makes meat tougher?
> >
> > I was surprised to read in a recent message that salt supposedly would
> > make cooked meat tougher. From my own experience, I can say with
> > certainty I don't find it so. I cook beef, pork or poultry in the
> > oven, and if I don't season the meat with salt, it is usually because
> > I bread the meat and there is enough salt in the breadcrumbs or other
> > breading ingredient. But if I am not breading the meat, salt is the
> > very first seasoning I use. And I try my best to cook any meat to the
> > well done stage. However, I rarely, if ever, found the finished
> > product to be too tough, and if it came out tough, I would probably
> > blame myself for overcooking before I blamed any of the ingredients. I
> > cannot imagine not including salt in one form or another (by itself or in
> a breading).
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>

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Re: [CnD] Easy to use pour over coffee device

[Jude DaShiell via Cookinginthedark]

Anyone using a french press after pouring water over coffee in the pot
needs to stir the coffee in the pot for a minute before pressing.
Otherwise a french press will be about as bad as instant coffee.  That
stirring gets the flavors into the water before you press.

On Sat, 30 May 2020, Jan via Cookinginthedark wrote:

> Date: Sat, 30 May 2020 21:12:35
> From: Jan via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jan 
> Subject: Re: [CnD] Easy to use pour over coffee device
>
> I wouldn't be comfortable trying it, but that's my preference. I've tried
> French press coffee at a friend's house, about 20 years ago. I wasn't too
> impressed with it.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Crist?bal Mu?oz via Cookinginthedark
> Sent: Saturday, May 30, 2020 5:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Crist?bal Mu?oz
> Subject: [CnD] Easy to use pour over coffee device
>
> Hello list,
>
> So, I?ve got a drip machine, AeroPress and French press, but have been
> wanting to give the pour over method a try. Since it involves precise
> pouring over grounds and since I don?t feel like burning my fingers with
> spilt hot water, I was wondering if anyone?s currently making their coffee
> this way and if they recommend any particular device that may be more
> accessible over another? It seems like the V60 is more dependent on the
> precision and flow of the stream. Don?t know if the Chemex or Kalita or
> Melitta may be more forgiving in this regard. I?ve also heard of the Stagg
> pour over brewing set.
>
> Anyway, any input would be appreciated.
>
> Thanks,
>
>
>
> ___
> 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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Re: [CnD] Easy to use pour over coffee device

[Jude DaShiell via Cookinginthedark]

The best coffee I ever drank came from a percolator before Mr. Coffee
was marketed.  The next best I drink now is from a french press.  The
pour over method I tried a few times and I consider that worse than the
French Press, and drip from Mr. Coffee would be worse than pour over
with all instant coffee worse than drip coffee.  I drink coffee for the
cafiene and the flavor and if it hasn't got both, I'll drink the tea.

On Sat, 30 May 2020, Jan via Cookinginthedark wrote:

> Date: Sat, 30 May 2020 21:12:35
> From: Jan via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Jan 
> Subject: Re: [CnD] Easy to use pour over coffee device
>
> I wouldn't be comfortable trying it, but that's my preference. I've tried
> French press coffee at a friend's house, about 20 years ago. I wasn't too
> impressed with it.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Crist?bal Mu?oz via Cookinginthedark
> Sent: Saturday, May 30, 2020 5:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Crist?bal Mu?oz
> Subject: [CnD] Easy to use pour over coffee device
>
> Hello list,
>
> So, I?ve got a drip machine, AeroPress and French press, but have been
> wanting to give the pour over method a try. Since it involves precise
> pouring over grounds and since I don?t feel like burning my fingers with
> spilt hot water, I was wondering if anyone?s currently making their coffee
> this way and if they recommend any particular device that may be more
> accessible over another? It seems like the V60 is more dependent on the
> precision and flow of the stream. Don?t know if the Chemex or Kalita or
> Melitta may be more forgiving in this regard. I?ve also heard of the Stagg
> pour over brewing set.
>
> Anyway, any input would be appreciated.
>
> Thanks,
>
>
>
> ___
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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] Salt makes meat tougher?

[Jude DaShiell via Cookinginthedark]

If you have time, you could brine meat then no need for extra salt.

On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote:

> Date: Sat, 30 May 2020 21:24:14
> From: Immigrant via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: [CnD] Salt makes meat tougher?
>
> I was surprised to read in a recent message that salt supposedly would make
> cooked meat tougher. From my own experience, I can say with certainty I
> don't find it so. I cook beef, pork or poultry in the oven, and if I don't
> season the meat with salt, it is usually because I bread the meat and there
> is enough salt in the breadcrumbs or other breading ingredient. But if I am
> not breading the meat, salt is the very first seasoning I use. And I try my
> best to cook any meat to the well done stage. However, I rarely, if ever,
> found the finished product to be too tough, and if it came out tough, I
> would probably blame myself for overcooking before I blamed any of the
> ingredients. I cannot imagine not including salt in one form or another (by
> itself or in a breading).
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] Coffee Filters

[Jude DaShiell via Cookinginthedark]

26 Coffee filters are great for cleaning cell phones glasses and
computer screens since all of these items require lint free cleaners.

I prefer a French Press for making coffee and anyone who tried filtered
coffee and coffee from a french press where the coffee was made
correctly will know why.

On Thu, 28 May 2020, Sugar Lopez via Cookinginthedark wrote:

> Date: Thu, 28 May 2020 16:16:02
> From: Sugar Lopez via Cookinginthedark 
> To: CND List 
> Cc: Sugar Lopez 
> Subject: [CnD] Coffee Filters
>
> Coffee Filters
>
>
>
> Coffee filters... Who knew!
>
> And you can buy 1,000 at the Dollar Tree for almost nothing even the large 
> ones.
>
>
>
> 1. Cover bowls or dishes when cooking in the microwave. Coffee filters 
> make excellent covers.
>
>
>
> 2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so 
> they'll leave windows sparkling.
>
>
>
> 3. Protect China by separating your good dishes with a coffee filter 
> between each dish.
>
>
>
> 4. Filter broken cork from wine. If you break the cork when opening a 
> wine bottle, filter the wine through a coffee filter.
>
>
>
> 5. Protect a cast-iron skillet. Place a coffee filter in the skillet to 
> absorb moisture and prevent rust.
>
>
>
> 6. Apply shoe polish. Ball up a lint-free coffee filter.
>
>
>
> 7. Recycle frying oil. After frying, strain oil through a sieve lined 
> with a coffee filter.
>
>
>
> 8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a 
> kitchen scale.
>
>
>
> 9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
>
>
>
> 10. Stop the soil from leaking out of a plant pot. Line a plant pot with 
> a coffee filter to prevent the soil from going through the drainage holes.
>
>
>
> 11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in 
> a coffee filter.
>
>
>
> 12. Do you think we used expensive strips to wax eyebrows? Use strips of 
> coffee filters.
>
>
>
> 13. Put a few in a plate and put your fried bacon, French fries, chicken 
> fingers, etc on them. It soaks out all the grease.
>
>
>
> 14. Keep in the bathroom. They make great "razor nick fixers."
>
>
>
> 15. As a sewing backing. Use a filter as an easy-to-tear backing for 
> embroidering or appliqueing soft fabrics.
>
>
>
> 16. Put baking soda into a coffee filter and insert into shoes or a 
> closet to absorb or prevent odors.
>
>
>
> 17. Use them to strain soup stock and to tie fresh herbs in to put in 
> soups and stews.
>
>
>
> 18. Use a coffee filter to prevent spilling when you add fluids to your 
> car.
>
>
>
> 19. Use them as a spoon rest while cooking and clean up small counter 
> spills.
>
>
>
> 20. Can use to hold dry ingredients when baking or when cutting a piece 
> of fruit or veggies.. Saves on having extra bowls to wash.
>
>
>
> 21. Use them to wrap Christmas ornaments for storage.
>
>
>
> 22. Use them to remove fingernail polish when out of cotton balls.
>
>
>
> 23. Use them to sprout seeds... Simply dampen the coffee filter, place 
> seeds inside, fold it and place it into a plastic baggie until they sprout.
>
>
>
> 24. Use coffee filters as blotting paper for pressed flowers. Place the 
> flowers between two coffee filters and put the coffee filters in the phone 
> book.
>
>
>
> 25. Use as a disposable "snack bowl" for popcorn, chips, etc.
>
>
>
> Oh Yes... and they help make great coffee too!
>
>
>
> sugar
>
>
>
> "If we could look into each other's hearts and understand the unique 
> challenges each of us faces, I think we would treat each other much more 
> gently, with more love, patience, tolerance, and care."
>
> ? I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar ?
>
>
>
>
>
>
>
>
>
>
>
>
>
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Re: [CnD] Gas or electric stoves which is better?

[Jude DaShiell via Cookinginthedark]

1) simple, have the pilot light disabled if you use existing stove.
Then you have a rock near the stove along with a pack of 2 inch kitchen
matches.  Use the rock to strike the match then turn the gas on and put
the flame near the gas.  No safety problem since the pilot light is off.
2) Chinese cooking is best done with gas since electric cannot get the
heat up high enough for chinese cooking.
3) When your power goes out this summer thanks to Covid-19, you can
still cook with gas.

On Thu, 28 May 2020, Dolores Manzino via Cookinginthedark wrote:

> Date: Thu, 28 May 2020 07:33:38
> From: Dolores Manzino via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Dolores Manzino 
> Subject: [CnD] Gas or electric stoves which is better?
>
> Hi all,
>
> I'm remodeling my kitchen and thinking about getting either a gas or electric 
> stove. The new apartment i'm moving in to has a hook up for gas, and that is 
> the stove that is there now. But my family says it is unsafe, they are afraid 
> of the pilot light going out. I am nervous about this too, but like gas for 
> the all the audio feedback you get. Does anyone have any thoughts? Have any 
> of you used gas stoves? Do you prefer gas or electric? Thank you in advance 
> for any help.
>
> Cooking with kindness,
> Dolores
>
>
> A cat's purr is the sweetest sound.
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Re: [CnD] Pizza Dough Recipe Wanted and question about kitchen aid.

[Jude DaShiell via Cookinginthedark]

I hope the people that sold me those nuwave ovens got counterfeit Hobart
accessories to sell with those ovens.  The party mixer turned out to be
loaded with Chinese export rice and I trashed that soon after having
discovered that failure.On Wed, 27 May 2020, Nicole Massey via
Cookinginthedark wrote:

> Date: Wed, 27 May 2020 12:22:33
> From: Nicole Massey via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Pizza Dough Recipe Wanted and question about kitchen aid.
>
> Kitchen Aid is the consumer arm of Hobart, a major supplier for restaurant
> equipment. As a result, they're built like tanks and can be repaired when
> they need it instead of pitching the whole thing into a landfill.
> Their bowls lock into the base, so there's no drifting or shimming when
> you're dealing with something heavier like dough on the hook.
> And they have a large array of other attachments you can put on the front of
> the machine for things like grinding meat or making pasta.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jennifer Thompson via Cookinginthedark
> Sent: Wednesday, May 27, 2020 6:40 AM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: Re: [CnD] Pizza Dough Recipe Wanted and question about kitchen aid.
>
> This is good to know I want a kitchen aid but did not know if I would be
> able to put on the attachments.
> One thing I do not like about the kitchen aid is you need to get their
> bowls.
> What are other benefits of having a kitchen aid verses a mixer?
> Thanks.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Tuesday, May 26, 2020 5:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: [CnD] Pizza Dough Recipe Wanted
>
> I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind,
> so though I'd prefer a Tried and True recipe anything I can make without
> sighted assistance will be enough. I have a Kitchen Aid with a dough hook,
> so that might help in knowing what can be done here in dough preparation.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
>
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Re: [CnD] slow cooker Albondigas

[Jude DaShiell via Cookinginthedark]

When we've had albondigas at quakertown farmer's market they weren't
made that way.  What got done at the Farmer's Market was the meatballs
were made then encased in mashed potatoes then deep fried.  Those were
really good!

On Tue, 26 May 2020, Sugar Lopez via Cookinginthedark wrote:

> Date: Tue, 26 May 2020 14:48:23
> From: Sugar Lopez via Cookinginthedark 
> To: CND List 
> Cc: Sugar Lopez 
> Subject: [CnD] slow cooker Albondigas
>
> slow cooker Albondigas
>
>
>
> Hello there, Slow Cookerers!!!
>
>
>
> I hope you enjoyed the weekend.
>
> Did anyone slow cook anything fun over the weekend? Want something new?
>
> I've got a fun meatball soup recipe for you today which will give you major 
> bragging rights when you proclaim (a little too loudly, because you are 
> obviously quite proud of yourself) in your work lunch room:
>
>
>
> "oh this? this amazing soup that I'm eating? No big deal -- it's Albondigas"
>
>
>
> Albondigas
>
> serves 6
>
>
>
> 4 cups chicken broth
>
> 3/4 cup baby tomatoes, quartered
>
> 1 cup baby carrots, diced
>
> 3 stalks celery, diced
>
> 1/2 cup frozen corn
>
> 1/4 cup prepared pasta sauce
>
> 1/2 teaspoon dried mint
>
> 15 to 18 frozen meatballs, Italian or similar flavored (The Coleman Natural 
> say gluten free right on the label)
>
> 1 cup frozen peas (if you stir them in 20 min before serving, they will 
> retain their color. I did not do that, and my peas looked canned. I wish I 
> had waited and stirred them in at the end.)
>
>
>
> The Directions.
>
>
>
> Use a 6 quart slow cooker.
>
>
>
> Put the broth, vegetables, pasta sauce, and mint into your slow cooker.
>
> Stir in frozen meatballs.
>
> Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what 
> is going to flavor your soup.
>
>
>
> The longer and slower you cook the soup, the more flavor the broth will have. 
> Stir in frozen peas 20 minutes or so before serving.
>
>
>
> Garnish with a bit of shredded Parmesan cheese.
>
>
>
> The Verdict.
>
> Adam and I really liked this soup. I was intrigued by the mint, which is what 
> caused me to bookmark this soup to try so long ago.
>
> The touch of mint is what really differentiates Albondigas (means 
> "meatballs") Soup from other soups and provides a unique flavor.
>
>
>
> I was happily surprised by the subtle mint flavor, and how it provided a 
> cooling sensation on my tongue.
>
>
>
> I wanted a bit of heat, and added some Tabasco to my bowl.
>
>
>
> Adam ate it as-is, and the kids drank the broth and ate the veggies---no 
> meatballs for them (yet they eat them plain with ketchup all the time...?).
>
>
>
> Let me know when you give it a try!
>
> Happy Slow Cooking!
>
> steph
>
>
>
> Sugar's note:
>
> the authenic soup does not have pasta sauce
>
> jus season the broth wth any of your favorite spices and enjoy
>
> you may even add white rice to be more creative.
>
>
>
>
>
> "If we could look into each other's hearts and understand the unique 
> challenges each of us faces, I think we would treat each other much more 
> gently, with more love, patience, tolerance, and care."
>
> ? I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar ?
>
>
>
>
>
>
>
>
>
>
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Question about panini

[Jude DaShiell via Cookinginthedark]

Very probably the pampered chef can sell you a panini press and that
press may come with printed recipes.

On Sat, 2 May 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Sat, 2 May 2020 18:16:03
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Question about panini
>
> OK, thanks.  I am sure others may have ideas.
> I will watch for them.
>
> Marie
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of lorischarff--- via Cookinginthedark
> Sent: Saturday, May 02, 2020 2:17 PM
> To: cookinginthedark@acbradio.org
> Cc: lorischa...@gmail.com
> Subject: Re: [CnD] Question about panini
>
> Focaccia, is commonly used. But, I've seen lots of other breads used as
> well.
> That being said, In an airport once I had a panini made on cinnamon raisin
> bread. It had a scrambled egg on it and cheese and bacon or ham. It was
> huge, tasted good and I thanked my friend who was with me; as the reason I
> ordered it was because she had never had a panini and my description did it
> no justice!
> Sorry I don't have any recipes that I make.
> Lori
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marie Rudys via Cookinginthedark
> Sent: Saturday, May 2, 2020 4:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Question about panini
>
> Hello, All!!
>
>
>
> I want to know what kind of bread is used for a panini, and what
>
> Kind of things can you have in it?  I would love some suggestions
>
> And recipes, please.  Thanks so much in advance.
>
>
>
> Marie
>
>
>
>
>
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>
>
>

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Re: [CnD] tilapia recipes wanted

[Jude DaShiell via Cookinginthedark]

Noone on this list is in or from Senegal but if they were, you'd have
plenty of interesting recipes.  Only thing is, Senegal likes their
coffee strong and their fish spicey.

On Thu, 23 Apr 2020, Pamela Fairchild via Cookinginthedark wrote:

> Date: Thu, 23 Apr 2020 14:05:24
> From: Pamela Fairchild via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: [CnD] tilapia recipes wanted
>
> Does anybody have any interesting recipes using tilapia? I don't know if I
> have ever seen any and have quite a lot of it in my freezer to use. Today I
> pan fried it with seasonings. It tasted fine that way but I just thought
> with all the salmon, shrimp and tuna recipes out there it should be possible
> to find tilapia recipes too.
>
>
>
> Pamela Fairchild
>
> 
>
>
>
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