[Blindtlk] Experiences with Netflix.com

Mon Nov 15 23:53:23 UTC 2010

I use the orderign feature all the time but the player is only semi 
accessible

----- Original Message ----- 
From: "Anjelina" <anjelinac26 at gmail.com>
To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
Sent: Monday, November 15, 2010 5:35 PM
Subject: Re: [Blindtlk] Experiences with Netflix.com


>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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>>
>>
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>
>
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