dsi1 wrote:
> On Sunday, January 17, 2016 at 7:35:31 AM UTC-10, cibola de oro wrote:
>> dsi1 wrote:
>>> On Thursday, January 14, 2016 at 1:45:38 PM UTC-10, Dave Smith wrote:
>>>> I had success in the search for nay beans the other day. I was in a
>>>> grocery store to pick up a few things and looked for beans. I not only
>>>> found them... they were on sale. So I made a batch of baked beans
>>>> today. Unlike my very unsuccessful bean venture more than 30 years ago,
>>>> they were delicious. This recipe called for a pound of bacon, a
>>>> jalapeno pepper and a half tsp. of Cayenne pepper. I didn't have fresh
>>>> jalapeno so I used to pickled jalapenos. Given the volume of beans and
>>>> liquid, much of which was absorbed by the beans, they were surprisingly
>>>> hot.
>>>
>>> The beans I made in the slow-cooker were pretty good. The main problem was that the bacon turned awful after 12 or so hours of cooking. It turned into a dark fibrous material. The beans however, were fine. I used 2lbs of bacon for one pound of beans.
>>>
>>> This morning I put a chuck roast into the slow-cooker and let it run. It was great. The meat was injected with a solution of water, salt, garlic powder, MSG, and shoyu and cooked for 10 hours.
>>>
>>> I might cook more beans tomorrow. This time, I won't add the bacon until the beans are almost done.
>>>
>> A pork hick is the way to go, really.
>
> You're right about that.

Lol, make that HOCK!

Fat fingers again...

Too many chicken feet.

> OTOH, I got 10lbs of bacon ends I have to get rid of. OTOH, what the heck, it's a good idea. I'll pick some up and it'll be great. Thanks!

De nada, Sr.