blind_html Re: [Fwd: Fred's Head Companion - American Printing House for the Blind]
- From: "Sarah Alawami" <marrie12@xxxxxxxxx>
- To: <blind_html@xxxxxxxxxxxxx>
- Date: Sat, 7 Feb 2009 21:00:37 -0600
O WOW that's interesting. The last typ is especially so.
-----Original Message-----
From: blind_html-bounce@xxxxxxxxxxxxx
[mailto:blind_html-bounce@xxxxxxxxxxxxx] On Behalf Of Nimer
Sent: Saturday, February 07, 2009 8:45 PM
To: blind_html@xxxxxxxxxxxxx
Subject: blind_html [Fwd: Fred's Head Companion - American Printing House
for the Blind]
Check the articles here, especially the first one.
Nimer J
-------- Original Message --------
Subject: Fred's Head Companion - American Printing House for the
Blind
Date: Sat, 7 Feb 2009 08:51:46 -0600 (CST)
From: Fred's Head Companion <fredshead@xxxxxxx>
Reply-To: Fred's Head Companion <fredshead@xxxxxxx>
To: nimerjaber1@xxxxxxxxx
Fred's Head Companion - American Printing House for the Blind
<http://www.fredshead.info/>
Link to Fred's Head Companion <http://www.fredshead.info/>
Anyone Can Send You an Email Without Revealing Your Email Address
<http://feeds.feedburner.com/%7Er/FredsHeadCompanion/%7E3/533573238/anyone-c
an-send-you-email-without.html>
Posted: 06 Feb 2009 12:10 PM CST
Here's a cool web application that creates a private feedback form that
you can share on services like Twitter without revealing your real email
address.
Simply enter your real email address, a description of what the form is
for, and the number of days you want the form to be active. Once
completed, you'll be given a URL to the form to share with others. This
application could be useful for job postings, blog contests or
giveaways, pretty much anything where you'd like email responses but
don't want to give out an email address.
When you create a URL, your email address remains hidden to those who
send you messages. When someone sends you a message, he or she must
provide an email address where they can be reached.
Click this link to receive messages through http://www.whspr.me
<http://www.whspr.me>.
Wobble Wedge Stops the Shaking
<http://feeds.feedburner.com/%7Er/FredsHeadCompanion/%7E3/533482884/wobble-w
edge-stops-shaking.html>
Posted: 06 Feb 2009 10:24 AM CST
Have you ever had to write on a table that Wobbled? Using a braille
writer can be interesting. Here's a little device that can solve this
problem.
Wobble Wedges are small, clear plastic shims with a ridged surface that
can be really helpful. They are clear enough to be almost invisible
under tables or other pieces of furniture. Click here to order a six
pack of Wobble Wedges from Amazon.com
<http://www.amazon.com/dp/B0002VA5H0/ref=nosim/kkorg-20>.
How to Properly Store Food
<http://feeds.feedburner.com/%7Er/FredsHeadCompanion/%7E3/337039240/how-to-p
roperly-store-food.html>
Posted: 06 Feb 2009 09:55 AM CST
Using proper methods to store food helps retain nutrient content, fresh
appearance, flavor, and texture. Exposing food to light, heat, moisture,
and air can decrease nutrient value, and increase the risk of food
poisoning. Here are some tips to help you properly store a variety of
food types:
Produce
* Fresh fruit tends to lose its vitamins when kept at room
temperature, but tropical fruit can go downhill quickly when
stored in the cold. Most fresh produce should ideally be kept at
around 50degrees F or 10 degrees C.
* Avoid storing fresh produce in plastic. The plastic doesn't allow
air flow and the fruit will rot faster. Instead use cellophane or
paper.
* Lettuce, cabbage and carrots keep well at about 30 degrees F
(0degrees C ) and can be kept in a cool basement. Wash and dry
lettuce and keep in a sealed bag with a paper towel to absorb
excess moisture. Wash other salad vegetables just before use to
prevent spoiling.
* Always wait until you are ready to use berries before you wash
them. Washing before storing them will cause them to spoil.
* Cut the tops off of all root vegetables before storing. Leaving
them on will allow the tops to continue to draw nutrients from the
edible roots.
* Store potatoes in a cool dark place. When potatoes are exposed to
light, poisonous alkaloids can form.
* Before freezing vegetables, always blanch them for a few seconds
in boiling water, then put them directly into cold water. Frozen
vegetables that are not blanched often break down because their
natural juices freeze and cause ice crystals to form, or because
of enzymatic activity. Blanching prevents this problem. (Always
cook frozen vegetables straight from the freezer. If allowed to
thaw, it could encourage the activity of residual enzymes and
microorganisms)
Dairy Products
* Milk and cream should always be kept in sealed containers so that
they do not take on the odors of other foods. Milk keeps its
nutrients longer when stored in a carton rather than in glass or
plastic bottles. Exposure to light can destroy some of the
riboflavin and vitamin A content.
* Butter and soft cheeses should be wrapped tightly and kept
refrigerated. Hard and ripened cheeses ( Parmesan etc.) needn't be
refrigerated. Keep them loosely covered in a cool, dark space. If
any mold appears, trim it off and the cheese is still safe to eat.
Meat, Fish, and Poultry
* Meat and fish should always be kept in the coldest part of your
refrigerator.
* Shellfish should only be kept in the refrigerator for a few hours,
but will keep considerably longer in the freezer if packaged
properly. Try to avoid wrapping meat and fish in plastic wrap
before freezing. It allows moisture to escape and can cause
freezer burn.
* Hot dogs and commercially package cold cuts will stay fresh until
they reach their expiration date, if you don't open them. After
they are opened, store in an airtight baggy and use as soon as
possible.
* Dispose of any meat that has an unusual smell or is discolored
Oils
* Exposure to light can rob oil of vitamins E, A and D. Store oils
in the refrigerator or a cool dark cupboard. Make sure that they
are tightly sealed so that they don't take on the smell of other
food items.
* Store bought mayonnaise can be kept refrigerated after opening,
but it is best to discard leftover homemade mayo to avoid salmonella.
Tips
When packaging leftovers, make sure the container isn't too big. You
don't want a lot of extra space. If you are using a zip lock bag, be
sure to remove as much air as possible before sealing it.
The TipNut blog occasionally digs up advice from really old cookbooks,
and tips like this result: Spreading a thin layer of butter on a block
of opened cheese keeps it soft, and prevents molding. The key is to get
the butter lightly spread on the cheese you aren't serving yet, and to
cover the end you exposed by cutting.
. If you don't like the idea of plebian butter infecting the taste of
your aristocratic cheese choices, simply shave off the borders of your
block before serving.
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