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wrote:

> :> The OUTSIDE portion of the beans turn to mush before the insides
> :> have even softened. That's how they can be mush but not done! Bob's
> :> obviously meager brain tissue apparently can't comprehend this.
> :> This is a problem when cooking dried beans at high altitudes or
> :> when using old beans. Presoaking will help the situation.
>
> : Oh thank you for some brilliant non-information, bonehead. Right up
> : there with the vegan balloonhead nonsense.
>
> : In my five decades of cooking beans at home and in a lengthy string of
> : restaurants (mine and others I ran) using virtually every method I've
> : ever heard about to cook literally tons of beans, not once - NOT ONCE
> : - have I ever encountered this condition. I lived in New Jersey at sea
> : level and now live in mountains at height and have cooked in both
> : locations; no beans with mushy outsides. Never have I ever seen this
> : mentioned in any cookbook; never on any package of beans; never heard
> : it from any other professional chef; never seen it mentioned in any
> : online forum; not one article I've ever read about beans mentions it.
> : No food science book I know of says anything about beans partially
> : overcooking because they're not soaked. Russ Parsons did extensive
> : research about cooking beans and never mentioned this "problem." He
> : did say that soaking was unnecessary, however, after many tests.
> : Harold McGee says it's not necessary but a short soak (4 hours) helps
> : reduce cooking time.
>
> : In short, you have no support from anyone knowledgeable and seem to
> : have made up that silly "problem" or got it from some woo-woo new age
> : macrobiotic guru who thinks stuff like microwaves steal the vibrations
> : of the universe from food. Back to the sandbox with you, Zippy, and
> : stick to your correct league. The OUTSIDE of your IQ turned to mush
> : before the insides even developed.
>
> : Bob
>
>
> Incredible. Because you've never personally experienced something,
> you claim it can't happen.

<LOL> Perhaps you missed the references I offered above (unlike
yourself there, Sparky). The names of people who can be checked
online. Like I can be. Did Russ Parsons get past you? Harold McGee? Do
you have even the remotest idea who they are?

Because you can uniquely screw up food as no one else can, it's an
axiomatic condition?

> You sir, are truly a moron.

Right. You can't read or reason and I'm a moron. Nice work, logic-boy.

> Since I've
> had it happen to me several times, I obviously have more cooking
> experience than you,

<LOL> Lovely. You've screwed up food more than I have so it reflects
well on you. Brilliant logic. And it proves you have more experience
than I do. You ruin beans in a way that no other authority has and
somehow that's a testimonial to your cooking skills and culinary
depth. Bwah...

I had my first restaurant job in 1953 when I was 12. How about you,
blowhole?

> but I don't go touting it

Could you possibly be more dense. This sentence we're in the middle of
says (in a startling burst of non sequitur perfection), "...I
obviously have more cooking experience than you, but I don't go
touting it." <LOL> Looks like a bit of a tout to me, however hilarious.

> (perhaps even inventing it?) like a pompous ass.

Nice try. Do a bit of googling before you decide to make yourself look
this stupid. On second though, never mind. Makes it so much easier to
dismiss you. For being stupid, uninformed, illogical and did I mention
stupid?

Read up on a subject before offering this sort of ignorant idiocy.
There are too many knowledgeable people here who can disassemble your
uninformed bleating effortlessly. Can't fool the folks. Word from a
dear, dear friend.

Pastorio