Told the SO I was going to make some.

I don't want bacon fat/chicken fat fry off's.



I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of fat.


BVearing in mind, over here, we have just the beams in the sauce.



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

On Mar 5, 10:00*am, PeterLucas > wrote:
> Told the SO I was going to make some.
>
> I don't want bacon fat/chicken fat fry off's.
>
> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of fat.
>
> BVearing in mind, over here, we have just the beams in the sauce.
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Wars begin where you will...
> but they do not end where you please.
>
> Machiavelli

Do you want them sweet??? If so, check out the sort of recipe I
posted about my mom's baked beans in the other thread.

PeterLucas > wrote in
0.25:

> Told the SO I was going to make some.
>
> I don't want bacon fat/chicken fat fry off's.
>
>
>
> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of fat.
>
>
> BVearing in mind, over here, we have just the beams in the sauce.
>

Stephanie Alexander has a recipe in her Cooks Companion book. I've made it
numerous times - very nice, but nothing like canned baked beans. I'm just
heading off to work now so don't have time at the moment but I'll try to
post it this evening.

--
Rhonda Anderson
Cranebrook, NSW, Australia

"PeterLucas" > wrote in message
0.25...
> Told the SO I was going to make some.
>
> I don't want bacon fat/chicken fat fry off's.
>
>
>
> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of fat.
>
>
> BVearing in mind, over here, we have just the beams in the sauce.



If there's anything Cook's Illustrated should do well, it's Boston Baked
Beans. Here's their recipe:\

Hasta,
Curt Nelson

_______________________________________________

Boston Baked Beans
1/2003

The beans can be made ahead. After cooking, cool them to room temperature
and refrigerate in an airtight container for up to 4 days.


Serves 4 to 6
4ounces salt pork , trimmed of rind and cut into 1/2-inch cubes
2ounces bacon (2 slices), cut into 1/4-inch pieces
1medium onion , chopped fine
1/2cup mild molasses
1tablespoon mild molasses
1 1/2tablespoons brown mustard
1pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
1teaspoon cider vinegar
Ground black pepper


Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add
salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring
occasionally, until lightly browned and most fat is rendered, about 7
minutes. Add onion and continue to cook, stirring occasionally, until onion
is softened, about 8 minutes. Add 1/2 cup molasses, mustard, beans, 1 1/4
teaspoons salt, and 9 cups water; increase heat to medium-high and bring to
boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours,
stirring once after 2 hours. Remove lid and continue to bake until liquid
has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans
from oven; stir in remaining tablespoon of molasses, vinegar, and additional
salt and pepper to taste. Serve.

On Mar 5, 10:00*am, PeterLucas > wrote:
> Told the SO I was going to make some.
>
> I don't want bacon fat/chicken fat fry off's.
>
> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of fat.
>
> BVearing in mind, over here, we have just the beams in the sauce.

What an idiot.

"Curt Nelson" > wrote in :

>
> "PeterLucas" > wrote in message
> 0.25...
>> Told the SO I was going to make some.
>>
>> I don't want bacon fat/chicken fat fry off's.
>>
>>
>>
>> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of
>> fat.
>>
>>
>> BVearing in mind, over here, we have just the beams in the sauce.
>
>
>
> If there's anything Cook's Illustrated should do well, it's Boston
> Baked Beans. Here's their recipe:\
>
> Hasta,
> Curt Nelson
>
> _______________________________________________
>
> Boston Baked Beans
> 1/2003
>
> The beans can be made ahead. After cooking, cool them to room
> temperature and refrigerate in an airtight container for up to 4 days.
>
>
> Serves 4 to 6
> 4ounces salt pork , trimmed of rind and cut into 1/2-inch cubes
> 2ounces bacon (2 slices), cut into 1/4-inch pieces
> 1medium onion , chopped fine
> 1/2cup mild molasses
> 1tablespoon mild molasses


Thanks for that.

I've got some friends on the hunt for 'molasses'.




--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

projectile vomit chick > wrote in
:

> On Mar 5, 10:00*am, PeterLucas > wrote:
>> Told the SO I was going to make some.
>>
>> I don't want bacon fat/chicken fat fry off's.
>>
>> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of fat.
>>
>> BVearing in mind, over here, we have just the beams in the sauce.
>
> What an idiot.
>



No recipe, just your usual shitty comment.

Why are we not suprised??



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

Rhonda Anderson > wrote in
.5:

> PeterLucas > wrote in
> 0.25:
>
>> Told the SO I was going to make some.
>>
>> I don't want bacon fat/chicken fat fry off's.
>>
>>
>>
>> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of
>> fat.
>>
>>
>> BVearing in mind, over here, we have just the beams in the sauce.
>>
>
> Stephanie Alexander has a recipe in her Cooks Companion book. I've
> made it numerous times - very nice, but nothing like canned baked
> beans. I'm just heading off to work now so don't have time at the
> moment but I'll try to post it this evening.
>


Thanks for the heads up Rhonda.
Just went and had a look at my copy. It's on page 92.

I really should look at her book a bit more, rather than just use it as
a book-stop!!


Off to the shop for some Borlotties. Got everything else on hand.


(Do you use the maple syrup, treacle, G syrup, or honey?)



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

itsjoannotjoann > wrote in news:16305728-f1cc-
:

> On Mar 5, 10:00*am, PeterLucas > wrote:
>> Told the SO I was going to make some.
>>
>> I don't want bacon fat/chicken fat fry off's.
>>
>> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of
fat.
>>
>> BVearing in mind, over here, we have just the beams in the sauce.
>>
>> --
>> Peter Lucas
>> Brisbane
>> Australia
>>
>> Wars begin where you will...
>> but they do not end where you please.
>>
>> Machiavelli
>
> Do you want them sweet??? If so, check out the sort of recipe I
> posted about my mom's baked beans in the other thread.



Can't see it, but no, didn't want them sweet.

Tomato'y, BBQ'y.

Going to use it as a main, with maybe a salad on the side.

--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

On Mar 5, 3:55*pm, PeterLucas > wrote:
> itsjoannotjoann > wrote in news:16305728-f1cc-
> :
>
>
>
>
>
>
>
> > On Mar 5, 10:00*am, PeterLucas > wrote:
> >> Told the SO I was going to make some.
>
> >> I don't want bacon fat/chicken fat fry off's.
>
> >> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of
> fat.
>
> >> BVearing in mind, over here, we have just the beams in the sauce.
>
> >> --
> >> Peter Lucas
> >> Brisbane
> >> Australia
>
>
> > Do you want them sweet??? *If so, check out the sort of recipe I
> > posted about my mom's baked beans in the other thread.
>
> Can't see it, but no, didn't want them sweet.
>
> Tomato'y, BBQ'y.
>
> Going to use it as a main, with maybe a salad on the side.
>
>
> Peter Lucas
> Brisbane
> Australia
>
>
Ok, that's good. At least you know what you want.

Is treacle not the same thing as molasses??? I saw in another post
you have friends on the lookout for mole-asses(!) and if I'm not
mistaken that's what treacle is.

On 2008-03-05, itsjoannotjoann > wrote:
>
> Is treacle not the same thing as molasses??? I saw in another post
> you have friends on the lookout for mole-asses(!) and if I'm not
> mistaken that's what treacle is.

Basically, it's filtered and adulterated molasses. In short, molasses for
wimps.

2. chiefly British a: molasses b: a blend of molasses, invert sugar, and corn
syrup used as syrup --called also golden syrup


If you want the real deal, don't clown around. Get blackstrap
molasses. Tastes great and is good for you.

http://en.wikipedia.org/wiki/Molasses

nb

itsjoannotjoann > wrote in news:fb43b68e-cd03-
:


>>
> Ok, that's good. At least you know what you want.
>
> Is treacle not the same thing as molasses??? I saw in another post
> you have friends on the lookout for mole-asses(!) and if I'm not
> mistaken that's what treacle is.
>


http://www.blurtit.com/q987638.html


And......... LOL!!

Read what is said about molasses!!

http://australian-food.com/cooking/golden_syrup.html



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

On Mar 5, 4:42*pm, notbob > wrote:
> On 2008-03-05, itsjoannotjoann > wrote:
>
>
>
> > Is treacle not the same thing as molasses??? *I saw in another post
> > you have friends on the lookout for mole-asses(!) and if I'm not
> > mistaken that's what treacle is.
>
> Basically, it's filtered and adulterated molasses. *In short, molasses for
> wimps. *
>
> 2. chiefly British a: molasses b: a blend of molasses, invert sugar, and corn
> syrup used as syrup --called also golden syrup
>
> If you want the real deal, don't clown around. *Get blackstrap
> molasses. * Tastes great and is good for you.
>
> http://en.wikipedia.org/wiki/Molasses
>
> nb

>
>
Yep, that's what we ate as kids, the blackstrap molasses. Goooooood
stuff on hot biscuits. Breakfast of champions.

On Mar 6, 6:39*am, PeterLucas > wrote:
> "Curt Nelson" > wrote :
>
>
>
>
>
>
>
> > "PeterLucas" > wrote in message
> 30.25...
> >> Told the SO I was going to make some.
>
> >> I don't want bacon fat/chicken fat fry off's.
>
> >> I want some nice tomatory, BBQ'y, beans without 1/2 a bucketload of
> >> fat.
>
> >> BVearing in mind, over here, we have just the beams in the sauce.
>
> > If there's anything Cook's Illustrated should do well, it's Boston
> > Baked Beans. Here's their recipe:\
>
> > Hasta,
> > Curt Nelson
>
> > _______________________________________________
>
> > Boston Baked Beans
> > 1/2003
>
> > The beans can be made ahead. After cooking, cool them to room
> > temperature and refrigerate in an airtight container for up to 4 days.
>
> > Serves 4 to 6
> > 4ounces salt pork , trimmed of rind and cut into 1/2-inch cubes
> > 2ounces bacon (2 slices), cut into 1/4-inch pieces
> > 1medium onion , chopped fine
> > 1/2cup mild molasses
> > 1tablespoon mild molasses
>
> Thanks for that.
>
> I've got some friends on the hunt for 'molasses'.
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Wars begin where you will...
> but they do not end where you please.
>
> Machiavelli- Hide quoted text -
>
> - Show quoted text -

Peter

The easiest place to find molasses in Australia is at horse feed
stores, unfortunately it comes in 20 litre drums! I loved the stuff as
a kid and used to eat as much as I put in the horses feeds. One will
never suffer constipation!

JB

Golden One > wrote in news:fc0e8cf3-984e-4199-9b3c-
:


>
> Peter
>
> The easiest place to find molasses in Australia is at horse feed
> stores, unfortunately it comes in 20 litre drums! I loved the stuff as
> a kid and used to eat as much as I put in the horses feeds. One will
> never suffer constipation!
>
> JB
>



Yeah, saw on the CSR site that it was used for horse feed. All I have to do
is find someone with a horse, and a 20lt drum of the stuff, and 'borrow' a
litre or so.



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

PeterLucas > wrote in
0.25:

> Rhonda Anderson > wrote in
> .5:
>

>>>
>>
>> Stephanie Alexander has a recipe in her Cooks Companion book. I've
>> made it numerous times - very nice, but nothing like canned baked
>> beans. I'm just heading off to work now so don't have time at the
>> moment but I'll try to post it this evening.
>>
>
>
> Thanks for the heads up Rhonda.
> Just went and had a look at my copy. It's on page 92.
>
> I really should look at her book a bit more, rather than just use it
> as a book-stop!!
>
>
> Off to the shop for some Borlotties. Got everything else on hand.
>
>
> (Do you use the maple syrup, treacle, G syrup, or honey?)
>

I usually use the maple syrup. I really like this - and it's even nicer
the next day. Rob won't eat it, so when I make it I usually freeze up a
number of servings that I can take to work and nuke for lunch.

I don't have a cast iron casserole so have just done the browning in the
frying pan then transferred everything to a Corningware casserole. I put
a lot less water in than in the recipe as the first time I made it was
in the oven for quite a few more hours than the recipe called for (which
was to cover it by about 4cm). So you might want to watch that.

And the last couple of times, rather than use the streaky bacon I popped
a smoked hock in and then just removed it towards the end, got rid of
the skin, fat etc and shredded the meat back into the beans.

I should try more things from Stephanie's book too. If you haven't made
it yet try the simple banana cake on page 77. It's very popular, though
I don't usually bother with the walnut and brown sugar topping.


--
Rhonda Anderson
Cranebrook, NSW, Australia

In article >, PeterLucas > wrote:
[snip]
>
>I've got some friends on the hunt for 'molasses'.

As distinct from their utterly delicious golden syrup, Tate&Lyle also
sell a treacle that's black enough to pass for molasses. ;-)

Some years ago I recommended T&L golden syrup to a female rellie who's
a great cook, and she bought the treacle by mistake. I'm still living
it down. (But I still get a delicious fruit cake each Christmas. :-)

Cheers, Phred.

--
LID

Rhonda Anderson > wrote in
.5:

>>>
>>> Stephanie Alexander has a recipe in her Cooks Companion book. I've
>>> made it numerous times - very nice, but nothing like canned baked
>>> beans. I'm just heading off to work now so don't have time at the
>>> moment but I'll try to post it this evening.
>>>
>>
>>
>> Thanks for the heads up Rhonda.
>> Just went and had a look at my copy. It's on page 92.
>>
>> I really should look at her book a bit more, rather than just use it
>> as a book-stop!!
>>
>>
>> Off to the shop for some Borlotties. Got everything else on hand.



Didn't get the Borlotties.

Life got in the way :-/



>>
>>
>> (Do you use the maple syrup, treacle, G syrup, or honey?)
>>
>
> I usually use the maple syrup. I really like this - and it's even
nicer
> the next day. Rob won't eat it, so when I make it I usually freeze up
a
> number of servings that I can take to work and nuke for lunch.
>
> I don't have a cast iron casserole




I have my cast iron Dutch Oven. Not enamelled, but it works good :-)

IIRC, I bought it about 25-28 years ago at an Army Disposal store, for
about $7.
Along with a *huge* cast iron frypan....... which I broke :-(



> so have just done the browning in the
> frying pan then transferred everything to a Corningware casserole. I
put
> a lot less water in than in the recipe as the first time I made it was
> in the oven for quite a few more hours than the recipe called for
(which
> was to cover it by about 4cm). So you might want to watch that.


Thanks. Will do.



>
> And the last couple of times, rather than use the streaky bacon I
popped
> a smoked hock in and then just removed it towards the end, got rid of
> the skin, fat etc and shredded the meat back into the beans.


Now I know why I've kept those bacon hocks in the freezer. I *did*
originally get them for the MIL for her soup making days........ but now
I might just give her the end baked bean product.


>
> I should try more things from Stephanie's book too. If you haven't
made
> it yet try the simple banana cake on page 77. It's very popular,
though
> I don't usually bother with the walnut and brown sugar topping.
>
>


I'm off to the shop on Saturday (hopefully) and bananas are back on the
menu!!! (For me anyways!!)


Muchos grassy ass :-)


--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

(Phred) wrote in
:

> In article >,
> PeterLucas > wrote: [snip]
>>
>>I've got some friends on the hunt for 'molasses'.
>
> As distinct from their utterly delicious golden syrup, Tate&Lyle also
> sell a treacle that's black enough to pass for molasses. ;-)
>
> Some years ago I recommended T&L golden syrup to a female rellie who's
> a great cook, and she bought the treacle by mistake. I'm still living
> it down. (But I still get a delicious fruit cake each Christmas. :-)
>


Haven't seem T&L anything, anywhere here.

As they are an American company.............



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

In article > , PeterLucas > wrote:
(Phred) wrote in
:
>> In article >,
>> PeterLucas > wrote: [snip]
>>>
>>>I've got some friends on the hunt for 'molasses'.
>>
>> As distinct from their utterly delicious golden syrup, Tate&Lyle also
>> sell a treacle that's black enough to pass for molasses. ;-)
>>
>> Some years ago I recommended T&L golden syrup to a female rellie who's
>> a great cook, and she bought the treacle by mistake. I'm still living
>> it down. (But I still get a delicious fruit cake each Christmas. :-)
>
>Haven't seem T&L anything, anywhere here.

You can buy T&L golden syrup and treacle at Coles and at IGA. (Dunno
about Woolworths as we don't have them in this town.) It's a bit
intermittent at Coles though.

>As they are an American company.............

Bullshit! They are a fine old Pommie company dating from the merger
of two older companies nearly 90 years ago.

<quoting http://tinyurl.com/3xzmnl >
[ In full: <http://www.tasteandsmile.co.
uk/TasteAndSmile/Products/TateAndLyleStory/default.htm> ]

The Tate & Lyle Group was formed in 1921 by the merger of two
companies: Tate, a sugar refining business started by Sir Henry Tate
in 1859, and Lyle, a sugar refining business started by Abram Lyle in
1865.
[...]
Lyle's Golden Syrup has been awarded as the oldest branding
(packaging) by Guinness World Record this year and is still made in
the factory that Abraham Lyle built in 1883.
[And a quick look at the tins would confirm their antiquity. :-) ]
</quoting>

Registered Office:
Tate & Lyle PLC
Sugar Quay
Lower Thames Street
London EC3R 6DQ

You need to get out more Pete, me old mate. Too much of that late
night 500?

Cheers, Phred.

--
LID