There is one donut that I would not want to try, although I would give
the others a sample. :-P


http://blogs.miaminewtimes.com/short...uts_in_the.php


Becca

"Becca" > wrote in message
...
> There is one donut that I would not want to try, although I would give the
> others a sample. :-P
>
>
> http://blogs.miaminewtimes.com/short...uts_in_the.php
>

I'll guess. #7?

Becca wrote:
> There is one donut that I would not want to try, although I would give
> the others a sample. :-P
>
>
> http://blogs.miaminewtimes.com/short...uts_in_the.php
>
>
>
> Becca


Some of those aren't weird. They are common in other countries,
and it is wrong to lump them with the oddities. (I see they don't
mention curry donuts, which by their standards would probably be
odder than the bean paste donuts.)

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

In article >, Becca >
wrote:

> There is one donut that I would not want to try, although I would give
> the others a sample. :-P
>
>
> http://blogs.miaminewtimes.com/short...t_donuts_in_th
> e.php
>
>
> Becca

Hey, I'm adventurous... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Cheryl wrote:
>
> "Becca" > wrote in message
> ...
>> There is one donut that I would not want to try, although I would
>> give the others a sample. :-P
>>
>>
>> http://blogs.miaminewtimes.com/short...uts_in_the.php
>>
>>
>
> I'll guess. #7?
>

The one I would hesitate to try is #5, the Krispy Kreme burger with
cheese. A hamburger made with krispy kreme's just doesn't sound right,
although I would eat Monte Cristo sandwiches when I was a kid.


Becca

On Mon, 01 Mar 2010 20:38:55 -0500, "Jean B." > wrote:

>Becca wrote:
>> There is one donut that I would not want to try, although I would give
>> the others a sample. :-P
>>
>>
>> http://blogs.miaminewtimes.com/short...uts_in_the.php
>>
>>
>>
>> Becca
>
>
>Some of those aren't weird. They are common in other countries,
>and it is wrong to lump them with the oddities. (I see they don't
>mention curry donuts, which by their standards would probably be
>odder than the bean paste donuts.)

Funny... one of our oriental restaurants serves what appears to be a
sweet bean paste-filled donut hole, covered with sesame seeds. I like
them for dessert. They're small rather than supersized, the sesame
seeds add nuttiness and the bean paste is not cloyingly sweet. And
they're not dry as sand like the other dessert items at the buffet.

It's funny because here in Parts Unknown we don't often get weird
foods. Places that would be ordinary specialty shops in a larger town
just can't make it here. It's only been the last two years or so that
a coffee shop was able to stay in business.
--
Terry

Terry wrote:
> Funny... one of our oriental restaurants serves what appears to be a
> sweet bean paste-filled donut hole, covered with sesame seeds. I like
> them for dessert. They're small rather than supersized, the sesame
> seeds add nuttiness and the bean paste is not cloyingly sweet. And
> they're not dry as sand like the other dessert items at the buffet.
>
> It's funny because here in Parts Unknown we don't often get weird
> foods. Places that would be ordinary specialty shops in a larger town
> just can't make it here. It's only been the last two years or so that
> a coffee shop was able to stay in business.
> --
> Terry

Mmmm. Yes, I like those bean-paste-filled donuts. It's nice that
you do get to enjoy them there since it doesn't sound like a
foodie's paradise.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

On Mar 1, 8:08*pm, Becca > wrote:
> There is one donut that I would not want to try, although I would give
> the others a sample. :-P
>
> http://blogs.miaminewtimes.com/short...0_weirdest_don...
>
> Becca

Trinidadian doubles are deep fried donut pastry filled with curried
chick pies. They are awesome.

Terry wrote:
>
> On Mon, 01 Mar 2010 20:38:55 -0500, "Jean B." > wrote:
>
> >Becca wrote:
> >> There is one donut that I would not want to try, although I would give
> >> the others a sample. :-P
> >>
> >>
> >> http://blogs.miaminewtimes.com/short...uts_in_the.php
> >>
> >>
> >>
> >> Becca
> >
> >
> >Some of those aren't weird. They are common in other countries,
> >and it is wrong to lump them with the oddities. (I see they don't
> >mention curry donuts, which by their standards would probably be
> >odder than the bean paste donuts.)
>
> Funny... one of our oriental restaurants serves what appears to be a
> sweet bean paste-filled donut hole, covered with sesame seeds. I like
> them for dessert. They're small rather than supersized, the sesame
> seeds add nuttiness and the bean paste is not cloyingly sweet. And
> they're not dry as sand like the other dessert items at the buffet.

I love those sesame balls! They aren't that hard to make if you want a
recipe. Provided you can get the red bean paste, or are willing to make
some.

>
> It's funny because here in Parts Unknown we don't often get weird
> foods. Places that would be ordinary specialty shops in a larger town
> just can't make it here. It's only been the last two years or so that
> a coffee shop was able to stay in business.
> --
> Terry


That's true everywhere. There's always something 'weird' in every
locality. Just a different weirdness.

Terry wrote:
>
> Funny... one of our oriental restaurants serves what appears to be a
> sweet bean paste-filled donut hole, covered with sesame seeds. I like
> them for dessert. They're small rather than supersized, the sesame
> seeds add nuttiness and the bean paste is not cloyingly sweet. And
> they're not dry as sand like the other dessert items at the buffet.

I love sesame balls. All of the ones around here are made with a rice
based dough that ends up jelled not puffy. Sesame balls are the size of
a donut hole but without any air pockets in the dough the texture is too
far from a donut for me to call it that.

Bean paste makes sense as a cooking ingredient. Peanut butter is pea
paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
All work fine as ingredients therefore paste made from sweet beans works
fine as well.

On Mar 1, 5:08*pm, Becca > wrote:
> There is one donut that I would not want to try, although I would give
> the others a sample. :-P
>
> http://blogs.miaminewtimes.com/short...0_weirdest_don...
>
> Becca

That maple bacon one from Voodoo actually sounds good!!!

Doug Freyburger wrote:
>
> Terry wrote:
> >
> > Funny... one of our oriental restaurants serves what appears to be a
> > sweet bean paste-filled donut hole, covered with sesame seeds. I like
> > them for dessert. They're small rather than supersized, the sesame
> > seeds add nuttiness and the bean paste is not cloyingly sweet. And
> > they're not dry as sand like the other dessert items at the buffet.
>
> I love sesame balls. All of the ones around here are made with a rice
> based dough that ends up jelled not puffy. Sesame balls are the size of
> a donut hole but without any air pockets in the dough the texture is too
> far from a donut for me to call it that.

They may not have been fried at the right temperature. They are meant to
be made from rice flour, usually the glutinous sort.

>
> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
> All work fine as ingredients therefore paste made from sweet beans works
> fine as well.

It does indeed. Red bean paste or mung bean paste work equally well.

Arri London wrote:
>
> Doug Freyburger wrote:
[snip]
>> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
>> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
>> All work fine as ingredients therefore paste made from sweet beans works
>> fine as well.
>
> It does indeed. Red bean paste or mung bean paste work equally well.

Many years ago, a Japanese man mentioned that one of his favorite
sandwiches was made from red bean paste. My daughter had that as
one of her school lunch staples after that.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > Doug Freyburger wrote:
> [snip]
> >> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
> >> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
> >> All work fine as ingredients therefore paste made from sweet beans works
> >> fine as well.
> >
> > It does indeed. Red bean paste or mung bean paste work equally well.
>
> Many years ago, a Japanese man mentioned that one of his favorite
> sandwiches was made from red bean paste. My daughter had that as
> one of her school lunch staples after that.
>


Now I need to make another batch of red bean paste! Love those Japanese
dorayaki. Never available fresh around here. Must make those too

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> Doug Freyburger wrote:
>> [snip]
>>>> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
>>>> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
>>>> All work fine as ingredients therefore paste made from sweet beans works
>>>> fine as well.
>>> It does indeed. Red bean paste or mung bean paste work equally well.
>> Many years ago, a Japanese man mentioned that one of his favorite
>> sandwiches was made from red bean paste. My daughter had that as
>> one of her school lunch staples after that.
>>
>
>
> Now I need to make another batch of red bean paste! Love those Japanese
> dorayaki. Never available fresh around here. Must make those too

I have never made the paste myself. Recipe, please?

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> Doug Freyburger wrote:
> >> [snip]
> >>>> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
> >>>> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
> >>>> All work fine as ingredients therefore paste made from sweet beans works
> >>>> fine as well.
> >>> It does indeed. Red bean paste or mung bean paste work equally well.
> >> Many years ago, a Japanese man mentioned that one of his favorite
> >> sandwiches was made from red bean paste. My daughter had that as
> >> one of her school lunch staples after that.
> >>
> >
> >
> > Now I need to make another batch of red bean paste! Love those Japanese
> > dorayaki. Never available fresh around here. Must make those too
>
> I have never made the paste myself. Recipe, please?


Easy to do.

Boil the adzuki beans until very soft. Drain well. Mash thoroughly.
Remove the skins, if they bother you, by pushing through a sieve or use
a food mill. Add some sugar to taste and fresh lard. Usually about twice
as much lard as sugar, by volume. Heat well, with stirring until a thick
paste results. Let cool before using.

Better than the tinned paste It freezes well but not for too long.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> Doug Freyburger wrote:
>>>> [snip]
>>>>>> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
>>>>>> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
>>>>>> All work fine as ingredients therefore paste made from sweet beans works
>>>>>> fine as well.
>>>>> It does indeed. Red bean paste or mung bean paste work equally well.
>>>> Many years ago, a Japanese man mentioned that one of his favorite
>>>> sandwiches was made from red bean paste. My daughter had that as
>>>> one of her school lunch staples after that.
>>>>
>>>
>>> Now I need to make another batch of red bean paste! Love those Japanese
>>> dorayaki. Never available fresh around here. Must make those too
>> I have never made the paste myself. Recipe, please?
>
>
> Easy to do.
>
> Boil the adzuki beans until very soft. Drain well. Mash thoroughly.
> Remove the skins, if they bother you, by pushing through a sieve or use
> a food mill. Add some sugar to taste and fresh lard. Usually about twice
> as much lard as sugar, by volume. Heat well, with stirring until a thick
> paste results. Let cool before using.
>
> Better than the tinned paste It freezes well but not for too long.

Thanks. And I like it rough!

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> "Jean B." wrote:
> >>>> Arri London wrote:
> >>>>> Doug Freyburger wrote:
> >>>> [snip]
> >>>>>> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
> >>>>>> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
> >>>>>> All work fine as ingredients therefore paste made from sweet beans works
> >>>>>> fine as well.
> >>>>> It does indeed. Red bean paste or mung bean paste work equally well.
> >>>> Many years ago, a Japanese man mentioned that one of his favorite
> >>>> sandwiches was made from red bean paste. My daughter had that as
> >>>> one of her school lunch staples after that.
> >>>>
> >>>
> >>> Now I need to make another batch of red bean paste! Love those Japanese
> >>> dorayaki. Never available fresh around here. Must make those too
> >> I have never made the paste myself. Recipe, please?
> >
> >
> > Easy to do.
> >
> > Boil the adzuki beans until very soft. Drain well. Mash thoroughly.
> > Remove the skins, if they bother you, by pushing through a sieve or use
> > a food mill. Add some sugar to taste and fresh lard. Usually about twice
> > as much lard as sugar, by volume. Heat well, with stirring until a thick
> > paste results. Let cool before using.
> >
> > Better than the tinned paste It freezes well but not for too long.
>
> Thanks. And I like it rough!
>
> --
> Jean B.

Same here, but then I'm a lazy sod as it is....

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>>>>> Arri London wrote:
>>>>>>> Doug Freyburger wrote:
>>>>>> [snip]
>>>>>>>> Bean paste makes sense as a cooking ingredient. Peanut butter is pea
>>>>>>>> paste. Frijoles refrijoles is bean paste. Almond paste is nut paste.
>>>>>>>> All work fine as ingredients therefore paste made from sweet beans works
>>>>>>>> fine as well.
>>>>>>> It does indeed. Red bean paste or mung bean paste work equally well.
>>>>>> Many years ago, a Japanese man mentioned that one of his favorite
>>>>>> sandwiches was made from red bean paste. My daughter had that as
>>>>>> one of her school lunch staples after that.
>>>>>>
>>>>> Now I need to make another batch of red bean paste! Love those Japanese
>>>>> dorayaki. Never available fresh around here. Must make those too
>>>> I have never made the paste myself. Recipe, please?
>>>
>>> Easy to do.
>>>
>>> Boil the adzuki beans until very soft. Drain well. Mash thoroughly.
>>> Remove the skins, if they bother you, by pushing through a sieve or use
>>> a food mill. Add some sugar to taste and fresh lard. Usually about twice
>>> as much lard as sugar, by volume. Heat well, with stirring until a thick
>>> paste results. Let cool before using.
>>>
>>> Better than the tinned paste It freezes well but not for too long.
>> Thanks. And I like it rough!
>>
>> --
>> Jean B.
>
> Same here, but then I'm a lazy sod as it is....

LOL! Well, one reason why I like it rough is because it is easier
to spread when cold. But then I'd probably prefer some texture
anyway.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:

<snip>

> >>> Better than the tinned paste It freezes well but not for too long.
> >> Thanks. And I like it rough!
> >>
> >> --
> >> Jean B.
> >
> > Same here, but then I'm a lazy sod as it is....
>
> LOL! Well, one reason why I like it rough is because it is easier
> to spread when cold. But then I'd probably prefer some texture
> anyway.
>

Never really thought about it. Rarely worry about removing bean skins
anyway. Maybe when I cook garbanzos/chick peas.

On Thu, 11 Mar 2010 17:24:43 -0700, Arri London >
wrote:
>
> Never really thought about it. Rarely worry about removing bean skins
> anyway. Maybe when I cook garbanzos/chick peas.

I've never cooked dried garbanzo beans... are bean skins really a
*problem* or is it just a visual thing?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 13 Mar 2010 19:06:22 -0700, Arri London >
wrote:

> Depends on who is doing the cooking LOL. Normally it isn't, but if a
> smooth puree is wanted, the skins should go. Often they just float to
> the top anyway while cooking.

Let's say I'm making hummus from dried beans... that means I'd have to
skin them by hand? What a chore!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Thu, 11 Mar 2010 17:24:43 -0700, Arri London >
> wrote:
> >
> > Never really thought about it. Rarely worry about removing bean skins
> > anyway. Maybe when I cook garbanzos/chick peas.
>
> I've never cooked dried garbanzo beans... are bean skins really a
> *problem* or is it just a visual thing?
>

Depends on who is doing the cooking LOL. Normally it isn't, but if a
smooth puree is wanted, the skins should go. Often they just float to
the top anyway while cooking.

sf > wrote:

>Let's say I'm making hummus from dried beans... that means I'd have to
>skin them by hand? What a chore!

Yes, one of the reasons I just buy TJ's hummus.

Steve

On Sun, 14 Mar 2010 02:30:45 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >Let's say I'm making hummus from dried beans... that means I'd have to
> >skin them by hand? What a chore!
>
> Yes, one of the reasons I just buy TJ's hummus.
>
Heh! I buy TJ's too. I was just trying to figure out if I was
missing anything. Apparently we're doing the right thing.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Sat, 13 Mar 2010 19:06:22 -0700, Arri London >
> wrote:
>
> > Depends on who is doing the cooking LOL. Normally it isn't, but if a
> > smooth puree is wanted, the skins should go. Often they just float to
> > the top anyway while cooking.
>
> Let's say I'm making hummus from dried beans... that means I'd have to
> skin them by hand? What a chore!
>

Push them through a sieve. Doesn't take that long. Or use a food mill,
which tends to leave the skins behind anyway. Try it once at least. It
does taste better than from a tin or jar.