[nabs-l] cooking technique?

[frandi.galindo at gmail.com]

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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