[Blindtlk] Experiences with Netflix.com

[Judy Jones]

Hi, Jessica,

Our family has been with Netflix for five years.  Site accessibility is 
great.  The only thing not accessible is the movie viewer that allows you to 
watch for free, if you have the right billing package.  But the viewer 
itself is a snap to download.  When we first got it, I called their 
excellent tech support, and they were able to go right into my movie viewer 
on my computer and set the volume and other settings where I want them. 
When the movie viewer comes up, you can enjoy your selection, then close it 
out when done, so still works for us.

Have fun, and enjoy.

Judy

----- Original Message ----- 
From: "Jessica Kostiw" <jessicac.kostiw at gmail.com>
To: "'Blind Talk Mailing List'" <blindtlk at nfbnet.org>
Sent: Monday, November 15, 2010 4:23 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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