[blindza] Re: Minor food preparation/serving issues/irritations
- From: "Andre Neethling" <ANeethling@xxxxxxxxxxx>
- To: <blindza@xxxxxxxxxxxxx>
- Date: Fri, 8 Jan 2010 09:11:24 +0200
Morning
With all this talk of food, I had to run out to WIMPY to just get a something
to eat. I looked worce than my dog the way I was druling at my computer.
LOL
But I must also say, thanks, a lot of helpful hints that I have heard today.
Andre Neethling
Tel: 0102080710
Cell. 084 4321116
Life is there to enjoy.
-----Original Message-----
From: blindza-bounce@xxxxxxxxxxxxx [mailto:blindza-bounce@xxxxxxxxxxxxx] On
Behalf Of Carl de Campos
Sent: 08 January 2010 07:09 PM
To: blindza@xxxxxxxxxxxxx
Subject: [blindza] Re: Minor food preparation/serving issues/irritations
Hi Karel, thanks, I like your health cooking tips.
Thanks / Regards
Carl de Campos
E-Mail: carldc@xxxxxxxxxx
Cell: 078 750 0307
Skype: carl.de.campos
Personal Web Site:
http://carldc.net
----- Original Message -----
From: "Carel Ewald" <cewald@xxxxxxxxxxxxx>
To: <blindza@xxxxxxxxxxxxx>
Sent: Thursday, January 07, 2010 9:58 PM
Subject: [blindza] Re: Minor food preparation/serving issues/irritations
> Hi J,
>
> Best way I found to check if boerewors is cooked but still moist inside,
> is
> to bend the wors at a angle of 90 degrees, if it bursts open it is good. I
> have however found that the synthetic sleeves (calling it a sleeve as
> intestine sounds no good) does not always adhere to this rule, so I make
> sure I get the original thing always.
>
> As for roasting in the weber, one sets the temperature with the top
> airflow
> module and I would check it once a hour with one of the forks which shows
> temperature. Going slowly to ensure soft and juicy meat, 80 degrees next
> to
> the bone is wonderfully juicy but not brown. I have to however ask a
> sighted person what the temperature is since the temperature fork is not a
> speaking one.
>
> I do not do butter or margerine, so spreading and frying in butter is no
> problem for me. Vegies are normally steamed, which goes a long way in
> solving many issues, and it is a lot faster. Same applies to weber, where
> all is placed in the weber. Things like pumkin, sweet patato and mushrooms
> are GS.
>
>
> Thanks,
>
> Carel Ewald
>
> -----Original Message-----
> From: Jacob Kruger [mailto:jacobk@xxxxxxxxxxxxxx]
> Sent: Friday, January 08, 2010 7:40 AM
> To: BlindZA
> Cc: NAPSA Blind
> Subject: [blindza] Re: Minor food preparation/serving issues/irritations
>
> I'be got an electric frying pan, but it's a bit big to generally fit on
> the
> counter, so do most of my stuff in combinations of the microwave and
> either
> baking in oven itsself, or in a normal frying pan, and I have different
> sizes thereof for different things.
>
> I will also be honest, and I call myself a cheese junkie, so I don't worry
> too much about it lasting long enough - just make sure I have enough of it
> to last...
>
> Other thing is that for cooking, I definitely prefer mature cheddar, or
> decent feta cheeses, along with parmesan etc. since any bland cheese will
> just lose it's flavour when cooked therewith.
>
> In terms of actual spices, sort of my top 3 are still paprika, which goes
> in
>
> and on almost everything, garlic and origanum, but it really comes down to
> preparation processes, and I have a few dishes I still call my
> specialities,
>
> like chicken curry, and my mince that I made this week that can be used on
> pasta, mashed potatoes, in mexican wraps etc. etc., and in that one the
> flavour just varies depending on what I plan it for, and it really comes
> down to me taking quite a while to really cook these things since although
> I
>
> do also start them off on high to get things like onions started off
> frying
> first in butter and garlic, and to brown/seal meat, I generally end up
> cooking these things quite slowly to merge flavours to a certain extent,
> and
>
> then generally use the various textures to see when they're actually
> cooked,
>
> so in chicken curry, when meat falls off the bones, it's ready, and when
> the
>
> mince really seperates apart, then it's basically ready, but I do also use
> this as an excuse to sample my food during the cooking process to make
> sure
> it's cooked properly.
>
> Along the lines of that one, for things like boerewors, I just try bending
> it and when it seems to have firmed up all the way through, it's then
> definitely ready.
>
> Another slightly funny one was went looking for a recipe to cook
> mieliepap/maize meal porridge in a microwave, and it seems to almost
> quadruple in size when you cook it this way, but comes out nice enough,
> and
> you just have to make sure you prepare the right sauce/sous for it.
>
> Stay well
>
> Jacob Kruger
> Blind Biker
> Skype: BlindZA
> '...fate had broken his body, but not his spirit...'
>
> ----- Original Message -----
> From: "Carl de Campos" <carldc@xxxxxxxxxx>
> To: <blindza@xxxxxxxxxxxxx>
> Sent: Friday, January 08, 2010 12:36 AM
> Subject: [blindza] Re: Minor food preparation/serving issues/irritations
>
>
>> Hi Jacob, very interesting observations.
>>
>> I've never been any serious cook, but I find I get to know more or less
>> how long various cuts of meats are ment to cook at what temperatures.
>>
>> What I find very tasty and blind friendly, is I have an old slow cooker.
>> I also don't have problems cutting veges and thing into various sizes,
>> and
>
>> with the slow cooker you literally quickly on high "brown" the meat and
>> onions, etc. +-3 min on high, and then bash it on slow and later moer in
>> the veges and wait until fairly soft. I experiment with spices etc.
>>
>> Spreading bread becomes an issue if the spread is hard and the bread
>> soft.
>>
>> I use a cheese grater to make cheese last longer, I don't know if I'm
>> imagining it, but I find using greated cheese instead of slicing it can
>> go
>
>> further, that's mentally.
>> Thanks / Regards
>> Carl de Campos
>> E-Mail: carldc@xxxxxxxxxx
>> Cell: 078 750 0307
>> Skype: carl.de.campos
>> Personal Web Site:
>> http://carldc.net
>>
>> ----- Original Message -----
>> From: "Jacob Kruger" <jacobk@xxxxxxxxxxxxxx>
>> To: "BlindZA" <blindza@xxxxxxxxxxxxx>
>> Cc: "NAPSA Blind" <blind@xxxxxxxxxxxx>
>> Sent: Thursday, January 07, 2010 4:06 AM
>> Subject: [blindza] Minor food preparation/serving issues/irritations
>>
>>
>>> Just had these thoughts in my head and was just wondering if anyone
>>> shares these, has workarounds for them, or if you have other minor
>>> things
>
>>> that bother/irritate you.
>>>
>>> Firstly, while it's not really an issue, I get irritated when spreading
>>> butter and other spreads on bread. Basically I will use the spreading
>>> knife to put whatever in the middle of the slice, and then turn it
>>> around
>
>>> at right angles, basically spreading outwards towards the outer edges of
>>> the bread, using my right hand, and I suppose sort of feeling with my
>>> left hand that's holding the slice in place if get close enough to edge
>>> etc.
>>>
>>> Apart from this one, while when baking things like lamb and pork chops
>>> will sort of time their sessions in oven at around 15 minutes each time,
>>> and then while turning them over, just check their pliability etc. to
>>> see
>
>>> when I know they're cooked through etc., but the one thing I sort of
>>> refuse to try cooking is an actual roast since I'm one of those who
>>> always prefers to roast meat a bit slower at lower temperatures, and
>>> also
>
>>> refuse to time it as such near the end since in the old days I would
>>> literally cut relatively deep slits into the meat and knew it was
>>> properly cooked when no more blood collected therein as such, and I know
>>> that in places like america, there's a form of internal thermometer that
>>> you can place inside the meat and when that reaches a certain
>>> temperature
>
>>> they reckon the meat is cooked through, but suppose would have to test
>>> something like this before even considering getting hold of something
>>> wouldn't use all that often.
>>>
>>> Apart from all of the above, I now got hold of one of those twister
>>> slicing things that you can easily use to very quickly and effectively
>>> slice up/dice vegetables, and it is quite impressive, and only minor
>>> thing is you have to make sure you get all the prepared contents out
>>> once
>
>>> you have used it and I suppose you need to be careful when fiddling with
>>> blades etc., and while will definitely be making use of it, I've never
>>> really had any issues with chopping up things like vegetables myself -
>>> but suppose that could also be to do with the fact that was always a bit
>>> of a knife collector in old days, so made sure knives were sharp, decent
>>> quality/balance, and was never really a problem making sure to be
>>> careful
>
>>> even though can't 'see' what am doing with them now.
>>>
>>> Also, sometimes prefer to cut vegetables etc. into varying shapes
>>> depending on cooking method, combined ingredients, end result desired
>>> etc, and this is something would definitely do with the right knife etc.
>>>
>>> Another one sort of related to this is don't know if would want to make
>>> use of a traditional cheese grater for various reasons including I
>>> reckon
>
>>> you'd literally have to check each and every hold in it to make sure
>>> you'd gotten hold of all the cheese out of it, and to be honest, I
>>> prefer
>
>>> to do a form of cheese shaving if I just want a coating, or cut larger
>>> blocks if I want to them to maintain a form of flavour nucleus, or if
>>> related to end result texture etc.
>>>
>>> Suppose could also get around to listening to all the cooking in the
>>> dark
>
>>> podcasts already have here to see how they handle some of these things,
>>> but don't really get around to all content have collected here, and
>>> already get enough emails daily to sort of put me off joining their
>>> cooking in the dark mailing list as of yet.
>>>
>>> Stay well
>>>
>>> Jacob Kruger
>>> Blind Biker
>>> Skype: BlindZA
>>> '...fate had broken his body, but not his spirit...'
>>>
>>>
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>>
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