[Blindtlk] Experiences with Netflix.com

Mon Nov 15 23:27:50 UTC 2010

I'm not shure. RJ
----- Original Message ----- 
From: "Jessica Kostiw" <jessicac.kostiw at gmail.com>
To: "'Blind Talk Mailing List'" <blindtlk at nfbnet.org>
Sent: Monday, November 15, 2010 6:23 PM
Subject: [Blindtlk] Experiences with Netflix.com


> Hi everyone,
> I am writing to ask if anyone here uses Netflix.  How accessible is the
> paige with Jaws 10?  I am seriously considering joining, but would love 
> some
> feedback first.  I would like to use the ordering movies feature, as well 
> as
> watching movies and shows directly off their cite.  Any experience sharing
> would be great!
> Thanks,
> Jessica
>
> -----Original Message-----
> From: blindtlk-bounces at nfbnet.org [mailto:blindtlk-bounces at nfbnet.org] On
> Behalf Of Graves, Diane
> Sent: Tuesday, November 09, 2010 1:08 PM
> To: 'Blind Talk Mailing List'
> Subject: Re: [Blindtlk] bread!
>
> Hi Again Tom,
>
> What do you know? Here are some recipes that I found on my computer here 
> at
> work from our very own Barbara Pierce. She published these bread recipes 
> in
> the Monitor several years ago. These are kind of fancy recipes, so I'm 
> still
> going to find you the yeast roles and the white bread recipe. But take a
> look at these.
>
> Recipes
> **********
> From the Editor: Through the years a number of people have asked me
> to share some of my favorite bread recipes. This seems like a good time to
> do it. The following recipes are some of my personal favorites.
> **********
> Diane McGeorge's Seven-Grain Bread
> by Diane McGeorge
> **********
> Diane McGeorge is the President of the NFB of Colorado and a member
> of the NFB Board of Directors. She gave me this recipe last year, and I 
> have
> been making it once a week ever since. Actually this may not be exactly 
> the
> recipe she gave me, but it's the way I now make it.
> **********
> Ingredients:
> 1 package or 1 tablespoon active dry yeast
> 1/4 cup (a handful) dry milk powder
> 2 tablespoons olive oil
> 2 tablespoons honey
> 3/4 cup seven-grain cereal (to be cooked, not cold cereal)
> 1-1/2 teaspoon salt
> 1-1/2 cup hot water (no more than 115 degrees)
> 2 cups whole wheat flour
> 2 cups bread flour
> **********
> Method: Combine yeast, powdered milk, oil, honey, seven-grain
> cereal, and salt. Add hot water. Stir well to dissolve yeast and cover 
> bowl.
> Set mixture in a warm place for about ten minutes to prove. The liquid
> should be foamy before it is stirred. If the water has been too hot or the
> spot too warm, the yeast will die and you will see and hear no bubbles. If
> the yeast dies at this point, the error is easy to fix. Simply add another
> tablespoon of yeast.
> Stir in all four cups of flour or use a mixer with a bread hook to
> mix the dough. If you are doing this by hand, you will eventually want to
> turn the dough out onto a floured board and knead it for about ten 
> minutes.
> Return the dough to the bowl and cover with a towel. Put in a warm place 
> to
> rise until doubled in bulk. This should take forty-five minutes to an 
> hour.
> Knead the dough again to remove all air pockets. Flatten the dough into a
> rectangle about nine inches long and six inches wide. Then roll the loaf
> beginning on the long side. Place the formed loaf, smooth side up, in a
> greased nine-by-five-inch loaf pan. Cover with a towel and allow to rise 
> in
> a warm place until doubled in bulk, about a half hour. This loaf will 
> stand
> about an inch above the top of the pan when it is ready to bake. Bake in a
> preheated 400-degree oven for thirty-five minutes. Remove from pan and 
> cool
> completely on a rack.
> **********
> **********
> Three Kings Cake
> **********
> These traditional loaves are served on Epiphany, January 6. A token
> is hidden in each loaf. You can use an almond or a clean coin as the 
> token,
> but often people use small symbols such as a baby shoe charm, a tiny 
> wedding
> bell, or a ring to denote the kind of luck that the finder will have in 
> the
> coming year.
> **********
> Ingredients:
> 3 packages or 3 tablespoons of active dry yeast
> 1/2 cup warm water
> 3/4 cup scalded milk
> 1/2 cup sugar
> 1/2 cup unsalted butter
> 1 teaspoon salt
> Grated peel of one orange and one lemon
> 1 teaspoon vanilla
> 3 eggs
> 5 cups bread flour
> 1/2 cup raisins, currents, or candied fruit
> Cinnamon sugar for garnish
> **********
> Method: Sprinkle the yeast onto the surface of the warm water. Add
> two tablespoons of the sugar and stir to dissolve. Allow mixture to prove 
> in
> a warm place for ten minutes. The yeast will be very bubbly and may 
> overflow
> the bowl if it is too small. In a large bowl combine the unsalted butter,
> the hot scalded milk, and the rest of the half cup of sugar. Stir in the
> salt and grated peel. Beat three eggs and add them to the butter mixture,
> making sure that it is no longer very hot. Then add the yeast mixture. 
> Using
> an electric mixer, beat in the two cups of flour to make a smooth batter.
> Then add remaining flour using a bread hook on the mixer or kneading the
> flour in as the dough becomes stiff. The dough should be smooth and 
> elastic
> when it is ready to rise. This will take about ten minutes of kneading.
> Place dough in a greased and floured bowl and cover. Put in a warm place 
> to
> rise until doubled in bulk. Punch dough down and knead to remove all air
> pockets. Work in fruit until it is evenly distributed through the dough.
> Divide dough in half and shape two circular loaves, hiding a token in each
> one. Place loaves in greased and floured nine-inch round cake pans. Brush
> tops of loaves with an egg yolk beaten with 1 tablespoon of water and
> sprinkle cinnamon sugar across the surface of each. Cover the loaves with 
> a
> towel and allow to rise in a warm place until almost doubled in bulk. Bake
> in a preheated 400-degree oven for ten minutes and at 350 for forty-five
> minutes. Remove from pans and cool on racks.
> **********
> **********
> Stollen
> **********
> This German Christmas bread is the mainstay of my family's Christmas
> morning breakfast.
> **********
> Ingredients:
> 1/2 cup sugar
> 1/2 teaspoon salt
> 2 packages or 2 tablespoons active dry yeast
> 3/4 cup milk
> 1/2 cup water
> 2/3 cup butter or margarine
> 3 eggs
> 6 cups flour
> 1/3 cup golden raisins
> 1 cup chopped candied cherries
> 1 cup slivered toasted almonds
> **********
> Method: In saucepan combine and heat milk and water and add butter,
> stirring until butter melts. Liquid should be just warm. Add sugar, yeast,
> and salt and pour into a large mixing bowl. Add two cups flour and beat
> until smooth in an electric mixer. Add three eggs and another half cup or 
> so
> of flour. Beat for two minutes on high. Using a bread hook, continue 
> beating
> in the remainder of the flour or stir in flour with a spoon and, when it
> gets too thick to manage, turn the dough onto a floured board and knead
> until dough is smooth and elastic (about ten minutes). Place dough in a
> buttered bowl and cover with a towel. Allow dough to rise in a warm place
> until double in bulk.
> Punch down dough and knead to remove all air pockets. Work in
> raisins, cherries, and almonds until they are evenly spread through the
> dough. Divide dough into two pieces to make the two loaves. Working with
> each piece in turn, divide the loaf into three pieces and shape three 
> ropes,
> each about twelve inches in length. Make a braid using the three strips of
> dough and pinch the ends together, making a braided loaf. Place each loaf 
> in
> a buttered nine-by-five-inch bread pan and brush tops with melted butter.
> Cover loaves with a towel and allow to rise in a warm place until doubled 
> in
> bulk. Bake at 325 degrees for twenty-five to thirty minutes or until 
> loaves
> sound hollow when tapped. Tip loaves from pans onto a cooling rack. Before
> serving, frost each with a glaze of confectionery sugar and a tablespoon 
> or
> so of milk. You may add rum or other extract for flavoring.
> **********
> **********
> Grandma's Sticky Buns
> **********
> A pan of these rolls makes a wonderful gift. The dough can also be
> used to make doughnuts.
> **********
> Starter Ingredients:
> 1 cup mashed potatoes
> 1 cup potato water
> 1/2 cup sugar
> 2 packages or 2 tablespoons active dry yeast
> Roll Ingredients:
> 3/4 cup margarine or shortening
> 1 cup milk
> 1 teaspoon salt
> 3 eggs
> 1 cup sugar
> 8 cups bread flour
> Butter, brown sugar, and cinnamon
> Topping Ingredients:
> 1/2 pound margarine
> 1 pound plus one handful brown sugar
> 1/2 cup white corn syrup
> 1 scant quarter cup water
> **********
> Method: Combine mashed potatoes and potato water, stirring over low
> heat if they are cold. They should be slightly warm to make starter. Add
> sugar and yeast and allow to stand until mixture is very frothy, about
> fifteen minutes. Melt margarine or shortening (or combination of the two) 
> in
> one cup of milk. Add salt and cool slightly if too warm for yeast. Add 
> three
> eggs and beat well with a spoon. Add one cup sugar and the starter. Then
> work in eight cups of flour. This can be done with a spoon or with an
> electric mixer using a bread hook. In either case you will eventually have
> to turn the dough out onto a floured board and knead well by hand. When 
> the
> dough is smooth and elastic, set it to rise in a warm place covered with a
> towel, about two hours. Meantime prepare five layer cake pans by
> buttering well. Make topping by combining all topping ingredients in a 
> sauce
> pan over low heat. Stir constantly and cook a little longer after sugar 
> has
> dissolved completely. The topping will be slightly thickened. Divide the
> mixture evenly among the pans so that it coats the bottom of each.
> When dough is doubled, turn it out onto a floured board and knead
> thoroughly to remove all air pockets. Divide it into thirds to handle more
> easily. Roll one piece of the dough with a rolling pin to make a long 
> narrow
> rectangle between a quarter and a third of an inch thick. Spread the 
> surface
> with butter and sprinkle over a combination of brown sugar and cinnamon.
> Roll dough jelly-roll fashion to make a long roll with sealed ends and
> edges. Using a sharp knife, cut half-inch slices of dough and arrange in 
> the
> pans. Rolls should fit snugly together. Repeat with remaining dough. Brush
> tops of rolls with butter and cover with a towel. Allow to rise in a warm
> place until doubled in bulk. Bake in a preheated 325-degree oven for 
> thirty
> minutes. Reverse racks halfway through baking. Allow rolls to cool briefly
> before inverting rolls and removing pans on cooling racks to cool
> completely.
> **********
> **********
> Hot Cross Buns
> **********
> Hot cross buns are a traditional Easter favorite. Buns baked on Good
> Friday are said to have miraculous powers. The trouble is that, if you 
> bake
> them on Friday, they will not be fresh on Easter morning.
> **********
> Ingredients:
> 1 cup sugar
> 1/2 cup melted margarine
> 4 eggs
> 2-1/4 cups scalded milk, cooled
> 1 package or 1 tablespoon active dry yeast
> 1/4 cup water
> 7 to 8 cups bread flour
> 1-1/2 teaspoon salt
> 1 teaspoon freshly grated nutmeg
> 1/4 teaspoon ground cloves
> 1 cup currants
> 1/2 cup candied fruit, optional
> **********
> Method: A day ahead combine sugar and melted margarine and add four
> well-beaten egg yolks. Stir in the cooled scalded milk. Dissolve yeast in 
> a
> quarter cup water and add to mixture. Sift together one half of the flour
> with salt, nutmeg, and cloves. Beat into the liquid ingredients to form a
> smooth batter. In another bowl beat the egg whites until very frothy or 
> even
> soft peaks form. Fold egg whites into flour mixture. Beat in currants and
> candied fruit, then work in the remainder of the flour. Do not knead. 
> Dough
> will be soft. Allow to rise two to three hours then chill overnight.
> Next day remove dough from refrigerator and allow to stand for one
> half to one hour. Knead dough ten minutes on floured board, adding
> additional flour if necessary to handle. Divide dough into thirty to
> thirty-six pieces and form each into a smooth ball. Arrange on greased
> cookie sheets and allow to rise in a warm place until doubled in bulk 
> (about
> one-and-a-half hours). Bake in a preheated 375-degree oven twenty-five
> minutes. Frost with confectionery sugar thinned with a little lemon juice.
> You may apply frosting in the form of a cross.
>
> Diane Graves
> Civil Rights Specialist
> Indiana Civil Rights Commission
> Alternative Dispute Resolutions Unit
> 317-232-2647
>
> "It is service that measures success."
> George Washington Carver
>
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> -----Original Message-----
> From: blindtlk-bounces at nfbnet.org [mailto:blindtlk-bounces at nfbnet.org] On
> Behalf Of Tom
> Sent: Tuesday, November 09, 2010 11:49 AM
> To: Blind Talk Mailing List
> Subject: [Blindtlk] bread!
>
> Hi everyone,
>
> You might remember I posted earlier this summer about me wanting to learn
> about grilling on a little grill I bought.  I am totally blind and was 
> never
> really one who cooked or did too much in the kitchen as a kid.  Being a 
> late
> teenager now I am wanting to do more now that I'm not so afraid or leery
> about trying things.
> I've convinced my parents to let me do a lot more.
>
> And, when they're away out of town I am able to fend for myself a lot
> better.
>
> So, here's my question.  I love good bread and wonder how easy it would be
> to make simple bread.  I know we don't have any sort of bread machine 
> though
> and know I probably need one.  What do you suggest?
> Is it hard to make bread or would it be possible for me to do it?
> Can one make bread without a machine, and if so, what do you do to mix the
> ingredients?
> Could I have some recipes to try or easy ones to try?
>
>
> Tom
>
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> gov
>
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