[nabs-l] cooking technique?

[Ashley Bramlett]

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


_______________________________________________
nabs-l mailing list
nabs-l at nfbnet.org
http://nfbnet.org/mailman/listinfo/nabs-l_nfbnet.org
To unsubscribe, change your list options or get your account info for
nabs-l:
http://nfbnet.org/mailman/options/nabs-l_nfbnet.org/frandi.galindo%40gmail.com


_______________________________________________
nabs-l mailing list
nabs-l at nfbnet.org
http://nfbnet.org/mailman/listinfo/nabs-l_nfbnet.org
To unsubscribe, change your list options or get your account info for 
nabs-l:
http://nfbnet.org/mailman/options/nabs-l_nfbnet.org/bookwormahb%40earthlink.net