[Blindtlk] Experiences with Netflix.com

[Anjelina]

I love Netflix and encourage you to join. The page for the movie cue is 
accessible, however, the streaming player is semi-accessible.
It's possible to stream content accept the buttons on the player 
(fast-forward, pause, stop) are unlabeled.

Anjelina
Learn from yesterday, live for today, hope for tomorrow.
Albert Einstein
----- Original Message ----- 
From: "RJ Sandefur" <joltingjacksandefur at gmail.com>
To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
Sent: Monday, November 15, 2010 6:27 PM
Subject: Re: [Blindtlk] Experiences with Netflix.com


> 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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