Ian, I sent email to your angelfire.com address but it bounced back...so I
sent to your and as of yet it has not bounced back. Let
me know if you get email.


"Ian Hoare" > wrote in message
...
> Salut/Hi Richard Neidich,
>
> le/on Mon, 27 Sep 2004 13:41:38 GMT, tu disais/you said:-
>
>
>>Somehow I see you guys having problems with the Champagne. Just the slow
>>food that you belong to would seem more anti-corporated atmosphere and for
>>good reason.
>
> For me it wasn't so much the "small is beautiful, big is bad", it was that
> most of the Champagne I'd drunk gave me raging heartburn. I felt that a
> wine
> which gave itself so many airs and graces shouldn't DO that. I judged the
> stuff in my glass against say, Meursault or a good German wine, and
> compared
> value for money, pure and simple.
>
>>that food is becoming less flavored. I have a company that markets dry
>>beans. Dry Beans are really good for the soil. However with Dry Beans on
>>the decline due to less cooking here and abroad less farmland is being
>>used
>>e)ach year for Dry Bean plantings.(Dry Beans = Pinto's, Great Northerns,
>>Blackeyes, Lentils and yes--French Green Lentils, Green Split Peas, Limas,
>>Kidneys.....
>
> I can't resist sending you the recipe for one of our favourite soups. We
> make it very often and are in fact serving it tonight. We eat loads of
> beans. When I'm in the States, I shall be stocking up with several
> varieties
> we can't get in Europe, Red Limas, small Limas, Great Northern, at the
> least. Probably some of the pink ones too.
>
> @@@@@ Now You're Cooking! Export Format
>
> Cajun 15 Bean Soup
>
> cajun, main dish, soups, starters, vegetables
>
> 285 gm mixed beans
> 1500 ml water or ham/bacon stock
> 500 gm poitrine fumé; diced
> 1 medium onion; chopped
> 1 clove garlic; crushed
> 50 gm fat
> 1 teaspoon chili powder
> 500 gm tomatoes; concassée
> 1 lemon juice
>
> Soak beans overnight, then drain and cook 2 1/2 to 3 hours with water
> or stock. While beans are cooking, prepare flavourings. Heat fat,
> which can be lard, goose fat etc., and cook the salt pork dice till
> fat runs. Add onion and garlic and fry till meat is browned. Stir in
> chili powder and turn off heat forthwith.
>
> When beans are soft but not cooked to a mush, add meat mixture to pot,
> together with tomatoes and lemon juice to taste. Simmer 1/2 hour.
> Correct seasoning.
>
> Mmed IMH c/o Gohlam BBS Fido 2:320/116.14
>
> Yield: 8 servings
>
>
> ** Exported from Now You're Cooking! v5.66 **
>
>
> --
> All the Best
> Ian Hoare
> http://www.souvigne.com
> mailbox full to avoid spam. try me at website