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
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

        Link to Fred's Head Companion <>

Anyone Can Send You an Email Without Revealing Your Email Address

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 

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 

Wobble Wedge Stops the Shaking 

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 

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 

How to Properly Store Food 

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:


    * 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
    * 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

        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
    * 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
    * Dispose of any meat that has an unusual smell or is discolored


    * 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.


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.

You are subscribed to email updates from Fred's Head Companion 
To stop receiving these emails, you may unsubscribe now 
Delivery powered by FeedBurner
Inbox too full? (feed) <> 
Subscribe <> to the feed 
version of Fred's Head Companion in a feed reader.
If you prefer to unsubscribe via postal mail, write to: Fred's Head 
Companion, c/o FeedBurner, 20 W Kinzie, 9th Floor, Chicago IL USA 60610

To unsubscribe, please send a blank email to
with unsubscribe in the subject line.
To access the archives, please visit:


To unsubscribe, please send a blank email to
with unsubscribe in the subject line.
To access the archives, please visit:


Other related posts: