[CnD] boiling noodles

RJ rjf110 at verizon.net
Mon Oct 6 10:47:38 EDT 2014


about 7 minutes.
----- Original Message ----- 
From: "rebecca manners via Cookinginthedark" <cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>; "betty hatton" <httnbtty at yahoo.com>
Sent: Monday, October 06, 2014 9:56 AM
Subject: Re: [CnD] boiling noodles


>I don't know about the glass object since I don't have one. For noodles, 
>you do not turn the water off when it boils. Instead you boil the noodles 
>until done.
>
> Hope that helps,
>
> Becky
>
> -----Original Message----- 
> From: betty hatton via Cookinginthedark
> Sent: Saturday, October 04, 2014 3:03 PM
> To: cookinginthedark at acbradio.org
> Subject: [CnD] boiling noodles
>
> I hope I did it right editing the subject line! I have a question if 
> anyone knows! Dose anyone have the little
> round glass you put in water that tells you when the water is boiling by 
> knocking on the sides? I have
> learned too boil a egg! I hope to boil noodles next, such as macaroni or 
> spaghetti noodles! Dose the
> noodles work same as the egg, once it boils you just turn off the eye and 
> let it set in the hot water
> and it will be done? It might not! I am guessing I can use my oven mit on 
> my hand and want  risk getting burned
> stirring it if I have to stir the noodles and I use to use salt or oil to 
> keep noodles from sticking
> together but since salt cant be apart of my diet wonder if I could still 
> use low-fat spray I have. I tried the reciepe for
> chicken and dumplins in the slow cooker  and it came out pretty good! If 
> anyone cooks macaroni are spaghetti noodles
> using the round glass in water, do you care to share how?
> --------------------------------------------
> On Sat, 10/4/14, cookinginthedark-request at acbradio.org 
> <cookinginthedark-request at acbradio.org> wrote:
>
> Subject: Cookinginthedark Digest, Vol 61, Issue 4
> To: cookinginthedark at acbradio.org
> Date: Saturday, October 4, 2014, 9:00 AM
>
> Send Cookinginthedark mailing list
> submissions to
>     cookinginthedark at acbradio.org
>
> To subscribe or unsubscribe via the World Wide Web, visit
>     http://acbradio.org/mailman/listinfo/cookinginthedark
> or, via email, send a message with subject or body 'help'
> to
>     cookinginthedark-request at acbradio.org
>
> You can reach the person managing the list at
>     cookinginthedark-owner at acbradio.org
>
> When replying, please edit your Subject line so it is more
> specific
> than "Re: Contents of Cookinginthedark digest..."
>
>
> Today's Topics:
>
>    1.  zucchini spaghetti (RJ)
>    2. Re:  zucchini spaghetti
> (Laury-Johnson, Shawnese (LARA))
>    3. Re:  Incuction cooking Chicken
> finger or tenders
>       (elf.funk at gmail.com)
>    4. Re:  Cabbage/hamburger. Magnetic
> hot plate (elf.funk at gmail.com)
>    5.  Beer chili (sayegh.mary at gmail.com)
>    6. Re:  Beer chili (Colleen)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Fri, 03 Oct 2014 14:29:57 -0400
> From: "RJ" <rjf110 at verizon.net>
> To: "citd" <cookinginthedark at acbradio.org>
> Subject: [CnD] zucchini spaghetti
> Message-ID: <E1F4B41E3A3741868FB1478386FD936F at owner5miy836vl>
> Content-Type: text/plain; format=flowed;
> charset=Windows-1252;
>     reply-type=original
>
> Today on my Duztop induction hot plate I will be
> making  zucchini spaghetti.
> First I will take my julienne peeler and peel the zucchini
> into spaghetti
> like strips. Than I will add a little olive oil into my
> skillet, chop up
> some garlic and heat it thru on my induction hot plate. Put
> in the spaghetti
> and cook it for a few minutes, adding a little salt and hot
> crushed and
> black pepper and have a quick and easy meal.
> RJ
>
>
> ---
> This email is free from viruses and malware because avast!
> Antivirus protection is active.
> http://www.avast.com
>
>
>
> ------------------------------
>
> Message: 2
> Date: Fri, 3 Oct 2014 18:32:16 +0000
> From: "Laury-Johnson, Shawnese (LARA)" <laury-johnsons at michigan.gov>
> To: "cookinginthedark at acbradio.org"
> <cookinginthedark at acbradio.org>,
>     RJ <rjf110 at verizon.net>
> Subject: Re: [CnD] zucchini spaghetti
> Message-ID:
> 
> <a9ebd95c330641a5844149f294689525 at BL2PR09MB0180.namprd09.prod.outlook.com>
>
> Content-Type: text/plain; charset="us-ascii"
>
> Where can I purchase a julienne peeler?
>
> -----Original Message-----
> From: Cookinginthedark [mailto:cookinginthedark-bounces at acbradio.org]
> On Behalf Of RJ via Cookinginthedark
> Sent: Friday, October 03, 2014 2:30 PM
> To: citd
> Subject: [CnD] zucchini spaghetti
>
> Today on my Duztop induction hot plate I will be
> making  zucchini spaghetti.
> First I will take my julienne peeler and peel the zucchini
> into spaghetti like strips. Than I will add a little olive
> oil into my skillet, chop up some garlic and heat it thru on
> my induction hot plate. Put in the spaghetti and cook it for
> a few minutes, adding a little salt and hot crushed and
> black pepper and have a quick and easy meal.
> RJ
>
>
> ---
> This email is free from viruses and malware because avast!
> Antivirus protection is active.
> http://www.avast.com
>
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ------------------------------
>
> Message: 3
> Date: Fri, 3 Oct 2014 18:20:42 -0500
> From: elf.funk at gmail.com
> To: "cookinginthedark at acbradio.org"
> <cookinginthedark at acbradio.org>,
>     RJ <rjf110 at verizon.net>
> Subject: Re: [CnD] Incuction cooking Chicken finger or
> tenders
> Message-ID: <56BB696C-0E77-44AD-B159-AFEE02D0A378 at gmail.com>
> Content-Type: text/plain;
> charset=us-ascii
>
> Does the cooktop have the degrees on it? If so,what
> temperature was used.
> I bought one of the new waves,but have not figured it out
> yet.can you get a griddle from amazon?
> Thanks
>
>
> Sent from my iPhone
>
> On Oct 2, 2014, at 4:41 PM, RJ via Cookinginthedark 
> <cookinginthedark at acbradio.org>
> wrote:
>
>> Pound one chicken breast to about 1/2 inch thick
>> Cut into strips
>> Dredge in some  flour
>> I added a little cayenne pepper, black pepper and a
> little salt into the flour.
>> Shake off the excess flour
>> Beat a little yogurt  or milk into a egg.
>> Drag the floured tenders through the egg.
>> Now coat with Italian bread crumbs.
>> Add a little oil to a skillet. Place induction plate on
> high medium heat and fry until done.
>> Cut up a sweet potato into French fries. and do the
> same as you did with the chicken.
>> RJ
>>
>> ---
>> This email is free from viruses and malware because
> avast! Antivirus protection is active.
>> http://www.avast.com
>>
>> _______________________________________________
>> Cookinginthedark mailing list
>> Cookinginthedark at acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ------------------------------
>
> Message: 4
> Date: Fri, 3 Oct 2014 18:41:50 -0500
> From: elf.funk at gmail.com
> To: "cookinginthedark at acbradio.org"
> <cookinginthedark at acbradio.org>,
>     RJ <rjf110 at verizon.net>
> Subject: Re: [CnD] Cabbage/hamburger. Magnetic hot plate
> Message-ID: <D09AF5BE-03B5-4480-A078-FB36D07D2686 at gmail.com>
> Content-Type: text/plain;
> charset=us-ascii
>
> Sounds good. I like fried cabbage with rope
> sausage,summer,or kea balsa.
> I also put onions and kick it up a notch with cajun
> seasoning.
> it must be my south mouth..ha ha
> s
>
> Sent from my iPhone
>
> On Oct 1, 2014, at 7:13 PM, RJ via Cookinginthedark 
> <cookinginthedark at acbradio.org>
> wrote:
>
>> I like my Magnetic hot plate so well, I decided to
> purchase a Infrared convection oven from Amazon. The reviews
> claim these oven last about a year, and cook much faster,
> but cook food every bit as good as a traditional oven. We
> shall see. for I bought a Rosewill infrared oven for $36.99
> which included S&H. For every thing I read on these
> ovens, no matter if you pay $149 to $36.99, they last about
> the same.
>> RJ
>> Now for the latest thing I cooked on the Magnetic hot
> plate.
>> Slice up a medium onion into onion rings.
>> A large sweet pepper , slice into 1/4 inch strips.
>> couple cloves of garlic, minced
>> 1 pound of hamburger.
>> As much cabbage as you like. I use/4 of a large head.
>>
>> Directions.
>> Fry the onions/peppers until almost done.
>> Add the mince garlic.
>> Than fry the hamburger until done.Slice up the cabbage
> into thin strips and add to skillet. Cook on low until
> cabbage suits your taste. About twenty minutes for me.
>>
>>
>> ---
>> This email is free from viruses and malware because
> avast! Antivirus protection is active.
>> http://www.avast.com
>>
>> _______________________________________________
>> Cookinginthedark mailing list
>> Cookinginthedark at acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ------------------------------
>
> Message: 5
> Date: Fri, 3 Oct 2014 21:54:55 -0600
> From: sayegh.mary at gmail.com
> To: cookinginthedark at acbradio.org
> Subject: [CnD] Beer chili
> Message-ID: <4A75E975-0DDB-49B7-9409-4028D1FD968C at gmail.com>
> Content-Type: text/plain;
> charset=us-ascii
>
> How many of you guys put beer in your chili, how much, and
> what kinds? I've had to eat before with beer in it and it
> taste delicious and I know how to make my own homemade chili
> but I've never put beer in it and I wonder if I put it in
> there if it would taste even better. Please send suggestions
> thanks
>
> Sent from my iPhone
>
> ------------------------------
>
> Message: 6
> Date: Fri, 3 Oct 2014 22:18:45 -0600
> From: "Colleen" <herself at bresnan.net>
> To: <cookinginthedark at acbradio.org>,
> <sayegh.mary at gmail.com>
> Subject: Re: [CnD] Beer chili
> Message-ID: <217556F4F395459D80A41A4E733AF95D at ColleenPC>
>
> I've never put beer in my chili, but I have put some red
> wine.
>
>
>
>
> ------------------------------
>
> Subject: Digest Footer
>
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ------------------------------
>
> End of Cookinginthedark Digest, Vol 61, Issue 4
> ***********************************************
>
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark 


---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com



More information about the Cookinginthedark mailing list