[nabs-l] cooking technique?

[Joshua Lester]

It's Frandi.
People do that to me, to.
I get called Jonathan, Jason, Justin, and all kinds of stuff.
Can you believe it?
Someone even called me jerome!
Get it right!
Blessings, Joshua

On 12/3/11, Ashley Bramlett <bookwormahb at earthlink.net> wrote:
> Frando,
> He was not rude. Further he is the list owner; be careful. He did answer the
> question but he pointed out blind cooks as people don't know about that
> list.
> That is the point of having separate lists. Ocasional questions are fine
> about cooking or other stuff.
> But uh, it was just a suggestion to ask on that list. Finally please do not
> use profanity!
>
>
>
> -----Original Message-----
> From: frandi.galindo at gmail.com
> Sent: Sunday, December 04, 2011 12:26 AM
> To: National Association of Blind Students mailing list
> Subject: Re: [nabs-l] cooking technique?
>
> Dave, your way works but it just makes extra unneeded dirty dishes.  And yes
> you were being rood as hell.  This other person just asked a simple question
> on how to adapt things for a student.  Keep your wise shit to your self if
> you want to answer a person's question.  I have seen so many people on this
> list tear one another apart for just asking a question, and I thought that
> this is what these lists were created for. To ask for help and advice from
> other blind or visually impaired peoples.  Now to the more important part of
> this email.
> On a liquid measuring cup, there are marks going up the side of the cup.
> You could use something to carve a certain number of lines per measure.  for
> example, 1 line for a fourth, 2 for a third, 3 for a half, and 4 for a whole
> cup.  There are also some brailed measuring sets on
> blindmicemeggamall.com
> These sets are rather expensive, but I myself would get them if I could.
> They are worth the investment.  There are also some print liquid measuring
> cups that have raised lines on them.  You could also use dimo tape to
> braille up some numbers to stick on each line of the cup.  Hope these
> suggestions help.  I wish you luck.  No one should be kept from cooking if
> it can be adapted.
>
> -----Original Message-----
> From: David Andrews
> Sent: Saturday, December 03, 2011 10:50 PM
> To: National Association of Blind Students mailing list
> Subject: Re: [nabs-l] cooking technique?
>
> Probably similar to measuring dry ingredients.  You can put liquids
> in wide-mouthed containers and dip out small amounts.  For a cup or
> larger amounts pour into the measuring device, which you hold over an
> empty bowl which will catch excess.
>
> Cooking questions can be asked on blind-cooks,
> http://www.nfbnet.org/mailman/listinfo/blind-cooks_nfbnet.org
>
> Finally, at the risk of being a wise guy, one has to wonder how good
> a cook this guy will make if he can't figure out some alternative
> techniques for himself.
>
> Sorry if that is out of line, but had to say!
>
> Dave
>
> At 12:53 PM 12/3/2011, you wrote:
>
>>Hey NABSters, I will be working with a totally blind culinary student and
>>need to find a way for him to do liquid measuring. Dry ingredients are no
>>problem but liquid measure is different -- how do you who cook measure
>>liquids for recipes? Thanks for any assistance.
>>Annemarie Cooke
>
>
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