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"Jerry Avins" > wrote in message
...
> On May 4, 4:02 am, "Ophelia" > wrote:
>
> ...
>
>> I used olive oil, onions, garlic, smoked lardons, canned ...

>
> I'm sure that if you had meant bacon, you would have written bacon.
> "Lardons" is French for bacon. What does it mean in British English?
> Thanks.


No you are quite right. These are cut in small, thick cubes and are
called.. err.. lardons)) but yes they are bacon
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>"sf" > wrote in message
.. .
>> On Tue, 3 May 2011 11:17:53 -0500, "Storrmmee"
>> > wrote:
>>
>>> yes but she found some and was going to look when she went into the city,
>>> then all the talk about toxins spooked her because she hasn't dealt with
>>> dry...I just hate the thought she would be off put by that talk, while
>>> valid
>>> toxins do exist normal cooking takes care of them and one could interpret
>>> some posts as dire warnings, Lee

>>
>> If the beans were cooked normally (not in a stupid crockpot), there
>> would be no problem.

..
>

On Wed, 4 May 2011 08:17:54 -0500, "Storrmmee"
> wrote:

>i have been cooking them in a crock pot for as long as they have been been
>and never had an issue... but your point is the real point, knowing the
>issue is there and taking proper precautions... but some of the post were
>doom and disaster... if i nknew little about beans it might be off putting
>to me, Lee


The original article regarding cooking kidney beans is from the USDA.
It is meant to make people aware. We know there are problems with
many different kinds of food. Consuming raw egg whites interferes
with certain vitamin absorption. This applies to consistent
consumption of raw egg whites, not the occasional one. Do you stop
eating all eggs in any condition because of this? No. You are simply
aware of an issue regarding egg whites. We know that eating rhubarb
leaves are is toxic. Do we stop eating rhubarb? No. We just are
aware of a problem. There are many foods that have parts or
conditions that in some way can make them hazardous. You can also get
hit by a car while walking down the street. We don't stop all walking
because of this. Just take the information and make it part of your
knowledge base without trying to prove it wrong.
Janet US
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Sqwertz wrote:
> Doug Freyburger wrote:
>
>> Fava beans have toxin levels high enough that there's a disease with a
>> matching name - favism. It takes eating a vast amount of undercooked
>> favas ans even more other tpyes of legume for most people to get sick.
>> But why risk it? Boil them and be safe.

>
> It looks like favism is a hereditary disease that is exacerbated by
> fava beans or fava pollen and other legumes.
>
> It doesn't look like fava beans are dangerous to people without the
> disease.


So if I have been tested for the disease and I know for certain I do not
have it, I am safe not boiling beans. And if I have not been tested so
I don't no for certain I am safe boiling beans. Seems to me like
boiling beans is a pretty simple and effective strategy to use.
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with a bread like that i think i would toast the bread, put on a slice of
some nice cheese and put over beans... another thing dh does when we get
close to the end is add some broth and make soup, when its almost done he
brings it to the boil and does drop dumplings into the soup, whe they are
done he makes a bowl of dumplings and beans, with spinach green beans or
brussels sprouts on the side, my sis does this but she does sprouts and
cooked carrots on side, Lee
"Ophelia" > wrote in message
...
>
>
> "Storrmmee" > wrote in message
> ...
>> some menu ideas for using the beans as sides...
>> -a half cup of the beans over;
>> --mashed potatoes
>> --rice
>> --green beans
>> --boiled dumplings
>> --one square of corn bread cut in half
>>
>> serve with a pork chop or blt

>
> That sounds nice.. with the pork chop I mean! Also with my bread, in fact
> the sauce was lovely and we ate it with my bread
>
> Our favourite bread is one i make which is a mixture of wholemeal flour,
> white flour and rye. It went beautifully with the beans
>
>>
>> Lee
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>>>
>>>> I missed the orginal post. Did you make them with sweetner and bake
>>>> them? I prefer mine to be savory vice sweet but there's lots of good
>>>> recipes for both! Plenty of them use the oven to polish them off after
>>>> using a stove or crockpot to do the basic cooking.
>>>
>>> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
>>> canellini beans (including the water in the can), fresh herbs: parsley,
>>> sage and lemon thyme and a good glug of white wine.
>>>
>>> Yesterday I made a second pot. Mostly the same...but, I used 3 cans of
>>> butter beans and one of red kidney beans and I used meat from a joint of
>>> smoked ham. Once again, excellent There are leftovers and I want to
>>> try to use them as a 'side' with something else...but I don't know
>>> what I have never like smoked foods much, but they go so well with the
>>> beans I wouldn't think of leaving it out now
>>>
>>>> In my case, I'm just used to it at least with the weight types of
>>>> measures. I get a little confused on liquids and definately if the
>>>> recipe says 'x grams water' or something like that.
>>>
>>> When I work out a recipe I like, I get out the measures and change the
>>> measurements to metric. I do that with cup measurements too. I hate
>>> the inconsistency of the cups.
>>>
>>>> Something closer to 2L would work best for you.
>>>
>>> I showed you the one I am using now. I really only use it for stock
>>> though
>>>
>>>>
>>>>>> Same here! I use the oven not that much though. I might go 3 months
>>>>>> without using it, then use it twice in a week.
>>>>>
>>>>> Well I make all our bread, so the oven is on quite a lot.
>>>>
>>>> Same here, but we use the breadmachine for most of it. Only now and
>>>> again to we do just 'dough' then put it in the oven. Did that this
>>>> past weekend though as we wanted 3 loaves and I have only 2
>>>> breadmachines. I was hosting a party and wanted some for gifts (grin).
>>>
>>> I cooked my beans very slowly in my cast iron post on the stove, because
>>> I needed my oven for bread.
>>>
>>> I have a bread machine but use it only for mixing. The dough doesn't
>>> rise long enough for my liking in the machine and it always turns out
>>> heavy. I make my dough much wetter than recipes give. I was very
>>> recently, lucky enough to spend an afternoon with someone who uses up to
>>> 110% hydration!!! Man that was some experience and has given me the
>>> confidence to use higher hydration in my usual breads with amazing
>>> results
>>>
>>> You give bread as gifts at parties?... Cor... when is your next party...
>>> --
>>> --
>>>
>>> https://www.shop.helpforheroes.org.uk/

>>
>>
>>

>
> --
> --
>
> https://www.shop.helpforheroes.org.uk/



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i don't understand your post, i haven't tried to disprove anything and said
it was a valid point, Lee


"Janet Bostwick" > wrote in message
...
>
>>"sf" > wrote in message
. ..
>>> On Tue, 3 May 2011 11:17:53 -0500, "Storrmmee"
>>> > wrote:
>>>
>>>> yes but she found some and was going to look when she went into the
>>>> city,
>>>> then all the talk about toxins spooked her because she hasn't dealt
>>>> with
>>>> dry...I just hate the thought she would be off put by that talk, while
>>>> valid
>>>> toxins do exist normal cooking takes care of them and one could
>>>> interpret
>>>> some posts as dire warnings, Lee
>>>
>>> If the beans were cooked normally (not in a stupid crockpot), there
>>> would be no problem.

> .
>>

> On Wed, 4 May 2011 08:17:54 -0500, "Storrmmee"
> > wrote:
>
>>i have been cooking them in a crock pot for as long as they have been
>>been
>>and never had an issue... but your point is the real point, knowing the
>>issue is there and taking proper precautions... but some of the post were
>>doom and disaster... if i nknew little about beans it might be off putting
>>to me, Lee

>
> The original article regarding cooking kidney beans is from the USDA.
> It is meant to make people aware. We know there are problems with
> many different kinds of food. Consuming raw egg whites interferes
> with certain vitamin absorption. This applies to consistent
> consumption of raw egg whites, not the occasional one. Do you stop
> eating all eggs in any condition because of this? No. You are simply
> aware of an issue regarding egg whites. We know that eating rhubarb
> leaves are is toxic. Do we stop eating rhubarb? No. We just are
> aware of a problem. There are many foods that have parts or
> conditions that in some way can make them hazardous. You can also get
> hit by a car while walking down the street. We don't stop all walking
> because of this. Just take the information and make it part of your
> knowledge base without trying to prove it wrong.
> Janet US





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>
>"Janet Bostwick" > wrote in message
.. .
>>
>>>"sf" > wrote in message
...
>>>> On Tue, 3 May 2011 11:17:53 -0500, "Storrmmee"
>>>> > wrote:
>>>>
>>>>> yes but she found some and was going to look when she went into the
>>>>> city,
>>>>> then all the talk about toxins spooked her because she hasn't dealt
>>>>> with
>>>>> dry...I just hate the thought she would be off put by that talk, while
>>>>> valid
>>>>> toxins do exist normal cooking takes care of them and one could
>>>>> interpret
>>>>> some posts as dire warnings, Lee
>>>>
>>>> If the beans were cooked normally (not in a stupid crockpot), there
>>>> would be no problem.

>> .
>>>

>> On Wed, 4 May 2011 08:17:54 -0500, "Storrmmee"
>> > wrote:
>>
>>>i have been cooking them in a crock pot for as long as they have been
>>>been
>>>and never had an issue... but your point is the real point, knowing the
>>>issue is there and taking proper precautions... but some of the post were
>>>doom and disaster... if i nknew little about beans it might be off putting
>>>to me, Lee

>>
>> The original article regarding cooking kidney beans is from the USDA.
>> It is meant to make people aware. We know there are problems with
>> many different kinds of food. Consuming raw egg whites interferes
>> with certain vitamin absorption. This applies to consistent
>> consumption of raw egg whites, not the occasional one. Do you stop
>> eating all eggs in any condition because of this? No. You are simply
>> aware of an issue regarding egg whites. We know that eating rhubarb
>> leaves are is toxic. Do we stop eating rhubarb? No. We just are
>> aware of a problem. There are many foods that have parts or
>> conditions that in some way can make them hazardous. You can also get
>> hit by a car while walking down the street. We don't stop all walking
>> because of this. Just take the information and make it part of your
>> knowledge base without trying to prove it wrong.
>> Janet US

>

On Wed, 4 May 2011 17:08:51 -0500, "Storrmmee"
> wrote:

>i don't understand your post, i haven't tried to disprove anything and said
>it was a valid point, Lee
>

I was just discussing the flavor of the thread as a whole since you
had mentioned that some posts were doom and disaster. I'm sorry if I
made it seem personal to you, I was speaking generally. Attribute it
to pronoun trauma and coffee deprivation. Are we good?
Janet US
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"Ophelia" wrote
> "cshenk" wrote


>> I missed the orginal post. Did you make them with sweetner and bake
>> them? I prefer mine to be savory vice sweet but there's lots of good
>> recipes for both! Plenty of them use the oven to polish them off after
>> using a stove or crockpot to do the basic cooking.


> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
> canellini beans (including the water in the can), fresh herbs: parsley,
> sage and lemon thyme and a good glug of white wine.


Ok, that works! USA term for 'baked beans' tends to lead in the mind to the
sweet sorts (sugar/other sweetner added) though that is far from all we do
in the oven with them. Europe can use the same (or close) terms for what
we'd call 'green beans' and it's versions from the italian flat sort to the
asian 1/3-1/2 meter 'long bean' so watch for that possible confusion in an
international area.

> Yesterday I made a second pot. Mostly the same...but, I used 3 cans of
> butter beans and one of red kidney beans and I used meat from a joint of
> smoked ham. Once again, excellent There are leftovers and I want to
> try to use them as a 'side' with something else...but I don't know what
> I have never like smoked foods much, but they go so well with the beans I
> wouldn't think of leaving it out now


Hehehe yes, you make what I would call 'savory' in general. As a side, I'd
use them with almost everything and not worry that much about 'match' but
then I generally fix a meal with at least 5 things (all small portions so
it's not a super sized meal).

Tonight was pork loin cooked to pink in sweet/sour ways and sliced, about
2-2.5 oz each. 1/2 cup each roughly of savory rice balls (seaweed, spices,
dried plum), leftover black eyed peas (about 1/3 cup each), an asian version
of 'broccoli' (you eat the stems) at about 1/2 cup each, and some sliced
kiwi. I wasn't worried about 'match' very much. I never do but the family
hasn't shot me yet over it!


>> In my case, I'm just used to it at least with the weight types of
>> measures. I get a little confused on liquids and definately if the recipe
>> says 'x grams water' or something like that.

>
> When I work out a recipe I like, I get out the measures and change the
> measurements to metric. I do that with cup measurements too. I hate the
> inconsistency of the cups.


True! Most USA recipes tend to be 'volume' related but then the cookery
isn't that exact here. Japan would drive you NUTZOIDAL as they tend to
think it 'rude' to tell you how 'much' you want so just post ingredient
lists. Thats when talking with locals. Web sites are a bit better and give
you a 'clue' or at least, a hint of one.

>> Something closer to 2L would work best for you.

>
> I showed you the one I am using now. I really only use it for stock
> though


I use my big one for the same more often than not. Stock for the pets.

>>>> Same here! I use the oven not that much though. I might go 3 months
>>>> without using it, then use it twice in a week.
>>>
>>> Well I make all our bread, so the oven is on quite a lot.

>>
>> Same here, but we use the breadmachine for most of it. Only now and
>> again to we do just 'dough' then put it in the oven. Did that this past
>> weekend though as we wanted 3 loaves and I have only 2 breadmachines. I
>> was hosting a party and wanted some for gifts (grin).

>
> I cooked my beans very slowly in my cast iron post on the stove, because I
> needed my oven for bread.


That works!

> I have a bread machine but use it only for mixing. The dough doesn't rise
> long enough for my liking in the machine and it always turns out heavy. I
> make my dough much wetter than recipes give. I was very recently, lucky
> enough to spend an afternoon with someone who uses up to 110% hydration!!!
> Man that was some experience and has given me the confidence to use higher
> hydration in my usual breads with amazing results
>
> You give bread as gifts at parties?... Cor... when is your next party...


Chuckle, most weekends from here to late November. Thats part of why I have
2 machines. It may not be as fancy as what you make, but the folks like it
here and it beats all but the most expensive 5S+ types they can get for
about 50cents a loaf.

With high hydration, you are right, best to use the bread machine just to
mix it.

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"Storrmmee" > wrote in message
...
> with a bread like that i think i would toast the bread, put on a slice of
> some nice cheese and put over beans...


This sounds especially nice)))


another thing dh does when we get
> close to the end is add some broth and make soup, when its almost done he
> brings it to the boil and does drop dumplings into the soup, whe they are
> done he makes a bowl of dumplings and beans, with spinach green beans or
> brussels sprouts on the side, my sis does this but she does sprouts and
> cooked carrots on side, Lee


Thanks, Lee)


> "Ophelia" > wrote in message
> ...
>>
>>
>> "Storrmmee" > wrote in message
>> ...
>>> some menu ideas for using the beans as sides...
>>> -a half cup of the beans over;
>>> --mashed potatoes
>>> --rice
>>> --green beans
>>> --boiled dumplings
>>> --one square of corn bread cut in half
>>>
>>> serve with a pork chop or blt

>>
>> That sounds nice.. with the pork chop I mean! Also with my bread, in
>> fact the sauce was lovely and we ate it with my bread
>>
>> Our favourite bread is one i make which is a mixture of wholemeal flour,
>> white flour and rye. It went beautifully with the beans
>>
>>>
>>> Lee
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "cshenk" > wrote in message
>>>> ...
>>>>>
>>>>> I missed the orginal post. Did you make them with sweetner and bake
>>>>> them? I prefer mine to be savory vice sweet but there's lots of good
>>>>> recipes for both! Plenty of them use the oven to polish them off
>>>>> after using a stove or crockpot to do the basic cooking.
>>>>
>>>> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
>>>> canellini beans (including the water in the can), fresh herbs:
>>>> parsley, sage and lemon thyme and a good glug of white wine.
>>>>
>>>> Yesterday I made a second pot. Mostly the same...but, I used 3 cans
>>>> of butter beans and one of red kidney beans and I used meat from a
>>>> joint of smoked ham. Once again, excellent There are leftovers and
>>>> I want to try to use them as a 'side' with something else...but I don't
>>>> know what I have never like smoked foods much, but they go so well
>>>> with the beans I wouldn't think of leaving it out now
>>>>
>>>>> In my case, I'm just used to it at least with the weight types of
>>>>> measures. I get a little confused on liquids and definately if the
>>>>> recipe says 'x grams water' or something like that.
>>>>
>>>> When I work out a recipe I like, I get out the measures and change the
>>>> measurements to metric. I do that with cup measurements too. I hate
>>>> the inconsistency of the cups.
>>>>
>>>>> Something closer to 2L would work best for you.
>>>>
>>>> I showed you the one I am using now. I really only use it for stock
>>>> though
>>>>
>>>>>
>>>>>>> Same here! I use the oven not that much though. I might go 3
>>>>>>> months
>>>>>>> without using it, then use it twice in a week.
>>>>>>
>>>>>> Well I make all our bread, so the oven is on quite a lot.
>>>>>
>>>>> Same here, but we use the breadmachine for most of it. Only now and
>>>>> again to we do just 'dough' then put it in the oven. Did that this
>>>>> past weekend though as we wanted 3 loaves and I have only 2
>>>>> breadmachines. I was hosting a party and wanted some for gifts
>>>>> (grin).
>>>>
>>>> I cooked my beans very slowly in my cast iron post on the stove,
>>>> because I needed my oven for bread.
>>>>
>>>> I have a bread machine but use it only for mixing. The dough doesn't
>>>> rise long enough for my liking in the machine and it always turns out
>>>> heavy. I make my dough much wetter than recipes give. I was very
>>>> recently, lucky enough to spend an afternoon with someone who uses up
>>>> to 110% hydration!!! Man that was some experience and has given me the
>>>> confidence to use higher hydration in my usual breads with amazing
>>>> results
>>>>
>>>> You give bread as gifts at parties?... Cor... when is your next
>>>> party...
>>>> --
>>>> --
>>>>
>>>> https://www.shop.helpforheroes.org.uk/
>>>
>>>
>>>

>>
>> --
>> --
>>
>> https://www.shop.helpforheroes.org.uk/

>
>


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"sf" > ha scritto nel messaggio
"Ophelia" >
> wrote:
>
>> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
>> canellini beans (including the water in the can), fresh herbs: parsley,
>> sage and lemon thyme and a good glug of white wine.

>
> I wouldn't call those "baked" beans, even if you did cook them in the
> oven. The term "Baked beans" in the USA connotes an addition of
> molasses and neither way would be considered a candidate for refried
> beans in my kitchen.


But Ophelia is not in the USA, so maybe a "Boston" or "New England" belongs
in front of your baked. Fagioli al forno means baked beans.


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"Giusi" > wrote in message
...
>
> "sf" > ha scritto nel messaggio
> "Ophelia" >
>> wrote:
>>
>>> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
>>> canellini beans (including the water in the can), fresh herbs: parsley,
>>> sage and lemon thyme and a good glug of white wine.

>>
>> I wouldn't call those "baked" beans, even if you did cook them in the
>> oven. The term "Baked beans" in the USA connotes an addition of
>> molasses and neither way would be considered a candidate for refried
>> beans in my kitchen.

>
> But Ophelia is not in the USA, so maybe a "Boston" or "New England"
> belongs in front of your baked. Fagioli al forno means baked beans.


Indeed! Mine are certainly not baked... well they won't be when I need my
oven for bread, but it is the first introduction I had to beans, and it has
stuck

Thank you very much for getting me started! I love them so much, my
leftovers won't keep to use as 'sides'. I am just about to have a dish of
them for my lunch
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On Thu, 5 May 2011 09:48:51 +0100, "Ophelia" >
wrote:

>
> The 'lardons' that I buy are smallish cubes and are cetainly not all fat.
> Plenty of lean in there.


You buy them precut???

--
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Sometimes I even put it in the food.
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On Thu, 5 May 2011 09:47:37 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> news
> > On Wed, 4 May 2011 09:02:07 +0100, "Ophelia" >
> > wrote:
> >
> >> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
> >> canellini beans (including the water in the can), fresh herbs: parsley,
> >> sage and lemon thyme and a good glug of white wine.

> >
> > I wouldn't call those "baked" beans, even if you did cook them in the
> > oven. The term "Baked beans" in the USA connotes an addition of
> > molasses and neither way would be considered a candidate for refried
> > beans in my kitchen.

>
> LOL I can't say I care much
>

About what?


--
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Sometimes I even put it in the food.
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On Thu, 5 May 2011 11:20:22 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio
> "Ophelia" >
> > wrote:
> >
> >> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
> >> canellini beans (including the water in the can), fresh herbs: parsley,
> >> sage and lemon thyme and a good glug of white wine.

> >
> > I wouldn't call those "baked" beans, even if you did cook them in the
> > oven. The term "Baked beans" in the USA connotes an addition of
> > molasses and neither way would be considered a candidate for refried
> > beans in my kitchen.

>
> But Ophelia is not in the USA, so maybe a "Boston" or "New England" belongs
> in front of your baked. Fagioli al forno means baked beans.
>

I know and I don't care. If I recall correctly, this all started when
she was asking an American about baked beans, then it morphed into
asking an American about refried beans. Of course I'm thinking
AMERICAN. If it's not, then call it what it is. If it's Fagioli al
forno, then keep the name in Italian do not confuse the topic with an
English translation. You know as well as anyone that the terms do not
compute.

--
I love cooking with wine.
Sometimes I even put it in the food.
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totallty good, was trying to figure if i wrote something wrong... i see now
it must have been lack of coffee on both our parts, lol, Lee


"Janet Bostwick" > wrote in message
...
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>>
>>>>"sf" > wrote in message
m...
>>>>> On Tue, 3 May 2011 11:17:53 -0500, "Storrmmee"
>>>>> > wrote:
>>>>>
>>>>>> yes but she found some and was going to look when she went into the
>>>>>> city,
>>>>>> then all the talk about toxins spooked her because she hasn't dealt
>>>>>> with
>>>>>> dry...I just hate the thought she would be off put by that talk,
>>>>>> while
>>>>>> valid
>>>>>> toxins do exist normal cooking takes care of them and one could
>>>>>> interpret
>>>>>> some posts as dire warnings, Lee
>>>>>
>>>>> If the beans were cooked normally (not in a stupid crockpot), there
>>>>> would be no problem.
>>> .
>>>>
>>> On Wed, 4 May 2011 08:17:54 -0500, "Storrmmee"
>>> > wrote:
>>>
>>>>i have been cooking them in a crock pot for as long as they have been
>>>>been
>>>>and never had an issue... but your point is the real point, knowing the
>>>>issue is there and taking proper precautions... but some of the post
>>>>were
>>>>doom and disaster... if i nknew little about beans it might be off
>>>>putting
>>>>to me, Lee
>>>
>>> The original article regarding cooking kidney beans is from the USDA.
>>> It is meant to make people aware. We know there are problems with
>>> many different kinds of food. Consuming raw egg whites interferes
>>> with certain vitamin absorption. This applies to consistent
>>> consumption of raw egg whites, not the occasional one. Do you stop
>>> eating all eggs in any condition because of this? No. You are simply
>>> aware of an issue regarding egg whites. We know that eating rhubarb
>>> leaves are is toxic. Do we stop eating rhubarb? No. We just are
>>> aware of a problem. There are many foods that have parts or
>>> conditions that in some way can make them hazardous. You can also get
>>> hit by a car while walking down the street. We don't stop all walking
>>> because of this. Just take the information and make it part of your
>>> knowledge base without trying to prove it wrong.
>>> Janet US

>>

> On Wed, 4 May 2011 17:08:51 -0500, "Storrmmee"
> > wrote:
>
>>i don't understand your post, i haven't tried to disprove anything and
>>said
>>it was a valid point, Lee
>>

> I was just discussing the flavor of the thread as a whole since you
> had mentioned that some posts were doom and disaster. I'm sorry if I
> made it seem personal to you, I was speaking generally. Attribute it
> to pronoun trauma and coffee deprivation. Are we good?
> Janet US



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totally disagree, the swetness factor is only one type of baked beans, my
mom makes several varieties, one sweet, one with no meat or sweet, only
beans, sage and onions, and a kind i am drawing a blank on atm... the
"baked" part to me is the slowness of the cook, Lee


"sf" > wrote in message
news
> On Wed, 4 May 2011 09:02:07 +0100, "Ophelia" >
> wrote:
>
>> No sweetener. I used olive oil, onions, garlic, smoked lardons, canned
>> canellini beans (including the water in the can), fresh herbs: parsley,
>> sage and lemon thyme and a good glug of white wine.

>
> I wouldn't call those "baked" beans, even if you did cook them in the
> oven. The term "Baked beans" in the USA connotes an addition of
> molasses and neither way would be considered a candidate for refried
> beans in my kitchen.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.





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On Thu, 5 May 2011 11:48:23 -0500, "Storrmmee"
> wrote:

> totally disagree, the swetness factor is only one type of baked beans, my
> mom makes several varieties, one sweet, one with no meat or sweet, only
> beans, sage and onions, and a kind i am drawing a blank on atm... the
> "baked" part to me is the slowness of the cook, Lee


Long and slow makes them "baked beans"? So you're thinking like one
of those barbecue fanatics? No way! Sure it's always cooked slow,
but always there's molasses in there too. I've never eaten any "baked
bean" that didn't have molasses. Sure, I've baked beans and not used
molasses, but I don't call them *baked beans*. Get real. Those beans
have other names and cassoulet is one of them.


--
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Sometimes I even put it in the food.
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sf wrote:
>
> Long and slow makes them "baked beans"? So you're thinking like one
> of those barbecue fanatics? No way!


Having had Hispanic family through my ex-wife, agreed. Long and slow
pinto bean recipes by them aren't called "baked beans" just "beans".
The sweetest ingredient they put in their recipes is tomato or onion,
definitely savory not sweet.

> Sure it's always cooked slow,
> but always there's molasses in there too. I've never eaten any "baked
> bean" that didn't have molasses.


Molasses or other sugar source. I've made them with molasses, sorghum
and/or maple syrup. For me more generally sugar than molasses in
specific.

I figure "baked beans" were originally made in ceramic crocks in the
oven of a stone hearth from the days before Franlin invented the cast
iron stove. Since then the coooking options have gotten wider but the
name "baked" remains. I have made them in a ceramic crock in the oven
but it takes less effort in the electric crockpot.
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whatever, they are all baked beans, call yours something else, but molasses
is definitely NOT requred for a good pan of beans,

Lee
"sf" > wrote in message
news
> On Thu, 5 May 2011 11:48:23 -0500, "Storrmmee"
> > wrote:
>
>> totally disagree, the swetness factor is only one type of baked beans, my
>> mom makes several varieties, one sweet, one with no meat or sweet, only
>> beans, sage and onions, and a kind i am drawing a blank on atm... the
>> "baked" part to me is the slowness of the cook, Lee

>
> Long and slow makes them "baked beans"? So you're thinking like one
> of those barbecue fanatics? No way! Sure it's always cooked slow,
> but always there's molasses in there too. I've never eaten any "baked
> bean" that didn't have molasses. Sure, I've baked beans and not used
> molasses, but I don't call them *baked beans*. Get real. Those beans
> have other names and cassoulet is one of them.
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



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"sf" wrote
> "Ophelia" wrote:


>> > I wouldn't call those "baked" beans, even if you did cook them in the
>> > oven. The term "Baked beans" in the USA connotes an addition of
>> > molasses and neither way would be considered a candidate for refried
>> > beans in my kitchen.

>>
>> LOL I can't say I care much
>>

> About what?


Just a language usage difference there. No insult intended. In many lands,
'baked beans' just translates to 'used the oven'. Our infamous 'green bean
cassrole' would be called 'baked beans' in generic elsewhere.

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On Thu, 5 May 2011 21:53:17 -0400, "cshenk" > wrote:

> "sf" wrote
> > "Ophelia" wrote:

>
> >> > I wouldn't call those "baked" beans, even if you did cook them in the
> >> > oven. The term "Baked beans" in the USA connotes an addition of
> >> > molasses and neither way would be considered a candidate for refried
> >> > beans in my kitchen.
> >>
> >> LOL I can't say I care much
> >>

> > About what?

>
> Just a language usage difference there. No insult intended. In many lands,
> 'baked beans' just translates to 'used the oven'. Our infamous 'green bean
> cassrole' would be called 'baked beans' in generic elsewhere.


My point is that since we are mainly Americans here, those who are not
should be on our page. I feel no need to start talking about baked
beans and mean anything other than what the term means here.

--
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Sometimes I even put it in the food.


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On Thu, 5 May 2011 20:54:19 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > Long and slow makes them "baked beans"? So you're thinking like one
> > of those barbecue fanatics? No way!

>
> Having had Hispanic family through my ex-wife, agreed. Long and slow
> pinto bean recipes by them aren't called "baked beans" just "beans".
> The sweetest ingredient they put in their recipes is tomato or onion,
> definitely savory not sweet.
>
> > Sure it's always cooked slow,
> > but always there's molasses in there too. I've never eaten any "baked
> > bean" that didn't have molasses.

>
> Molasses or other sugar source. I've made them with molasses, sorghum
> and/or maple syrup. For me more generally sugar than molasses in
> specific.


Isn't sorghum usually followed by the word "molasses"? I've only
recently started using all molasses, not very much of it either and a
teaspoon of vinegar. It's still a bit sweet, but I really like it. I
know there are lots of maple syrup fans out there, but AFAIC maple
syrup is best on pancakes and waffles. I cease liking it when it's
used elsewhere (like for candy) and I will not sully my baked beans
with it.
>
> I figure "baked beans" were originally made in ceramic crocks in the
> oven of a stone hearth from the days before Franlin invented the cast
> iron stove. Since then the coooking options have gotten wider but the
> name "baked" remains. I have made them in a ceramic crock in the oven
> but it takes less effort in the electric crockpot.


I just use my oven these days. To me, it's no effort. I used to have
a special bean pot that had its own electric burner. I'd put it on
and let my beans cook to perfection overnight, but I have no idea
where that disappeared to.

--
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Sometimes I even put it in the food.
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On Thu, 5 May 2011 16:30:45 -0500, "Storrmmee"
> wrote:

> whatever, they are all baked beans, call yours something else, but molasses
> is definitely NOT requred for a good pan of beans,


Then you might be baking beans, but they aren't real deal baked beans.

--
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Sometimes I even put it in the food.
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On Thu, 05 May 2011 14:28:04 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> Cheryl > wrote:
>
> > On 5/1/2011 3:57 PM, Sqwertz wrote:
> >
> > > I have one quart of lamb fat, one of pure pork, and a frozen bag of
> > > chicken fat pucks from rendering chicken skins. I only get 5-7 ounced
> > > of the chicken fat at a time so I pour the fat into a flat glass and
> > > freeze it, then that fat just pops out and the puck goes into plastic
> > > bag.

> >
> > What kinds of things do you use those fats for? I used to save bacon
> > fat but found I never used it so I quit and just let it harden and put
> > it into my grease container in the fridge to be thrown out.

>
> Oh my! We use them all the time, fry eggs, season vegetables, cook
> onions and celery for cooking with beans, season beans, use it in rice
> pilaf when sauteing the rice and aromatics, if you have enough you can
> fry potatoes or onions in it. Any place you would use oil or butter to
> cook something, these fats can be used, they provide good flavor and a
> savings in money because you are using a byproduct of something rather
> than a new product you paid for.
>

My arteries are clogging up just thinking about that.

--
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Sometimes I even put it in the food.
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"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> Cheryl > wrote:
>
>> On 5/1/2011 3:57 PM, Sqwertz wrote:
>>
>> > I have one quart of lamb fat, one of pure pork, and a frozen bag of
>> > chicken fat pucks from rendering chicken skins. I only get 5-7 ounced
>> > of the chicken fat at a time so I pour the fat into a flat glass and
>> > freeze it, then that fat just pops out and the puck goes into plastic
>> > bag.

>>
>> What kinds of things do you use those fats for? I used to save bacon
>> fat but found I never used it so I quit and just let it harden and put
>> it into my grease container in the fridge to be thrown out.

>
> Oh my! We use them all the time, fry eggs, season vegetables, cook
> onions and celery for cooking with beans, season beans, use it in rice
> pilaf when sauteing the rice and aromatics, if you have enough you can
> fry potatoes or onions in it. Any place you would use oil or butter to
> cook something, these fats can be used, they provide good flavor and a
> savings in money because you are using a byproduct of something rather
> than a new product you paid for.


I used to do all that when the family were all at home. I don't get enough
fat now there are just the two of us.

--
--

https://www.shop.helpforheroes.org.uk/

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this is exactly the problem, you think that what you think it means is what
all americans mean, and i am sorry to report that is not the case...
besides, a big part of the reason i read this group is that i want to know
what those in other lands and cultures think... when O first brought this up
i was excited for her because it was a new thing for her and her DH to
explore... and i was excited for me because i just knew there would be a
thousand takes on what baked beans were... limiting oneself to the
"traditional" way you always did it whatever "it " is is just too boring. as
an example
cooking the baked beans to me just means slow and low, never at a boil past
the first few minutes if using dry beans, i have eaten them cooked in an
oven, from the stove top, from the back of a gas grill, from a smoker, and
an open fire, also from a fire place hook.

Lee
"sf" > wrote in message
...
> On Thu, 5 May 2011 21:53:17 -0400, "cshenk" > wrote:
>
>> "sf" wrote
>> > "Ophelia" wrote:

>>
>> >> > I wouldn't call those "baked" beans, even if you did cook them in
>> >> > the
>> >> > oven. The term "Baked beans" in the USA connotes an addition of
>> >> > molasses and neither way would be considered a candidate for refried
>> >> > beans in my kitchen.
>> >>
>> >> LOL I can't say I care much
>> >>
>> > About what?

>>
>> Just a language usage difference there. No insult intended. In many
>> lands,
>> 'baked beans' just translates to 'used the oven'. Our infamous 'green
>> bean
>> cassrole' would be called 'baked beans' in generic elsewhere.

>
> My point is that since we are mainly Americans here, those who are not
> should be on our page. I feel no need to start talking about baked
> beans and mean anything other than what the term means here.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.





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in YOUR opinoion only, you really need to lighten up and free yourself from
rules written in some cook book somewhere and open yourself up to the idea
that yours is not the only right or "real way, Lee


"sf" > wrote in message
...
> On Thu, 5 May 2011 16:30:45 -0500, "Storrmmee"
> > wrote:
>
>> whatever, they are all baked beans, call yours something else, but
>> molasses
>> is definitely NOT requred for a good pan of beans,

>
> Then you might be baking beans, but they aren't real deal baked beans.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



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On Fri, 06 May 2011 01:11:52 -0500, Omelet >
wrote:

>
> I dunno... I find it rather interesting to discover the different
> cultural terms for stuff. :-) It broadens my horizons and since it's
> unlikely that I'll ever take an overseas vacation, this is the only way
> I can "see" other cultures.


You missed the point. If I asked someone to bring baked beans to the
bbq, I'd be expecting beans made with molasses. If I wanted cassoulet
or fagioli al forno, I'd ask for them by name.
>



--
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On Fri, 6 May 2011 05:17:36 -0500, "Storrmmee"
> wrote:

> in YOUR opinoion only, you really need to lighten up and free yourself from
> rules written in some cook book somewhere and open yourself up to the idea
> that yours is not the only right or "real way, Lee


I simply do not think calling every bean dish that happens to hit the
oven "baked beans" is a very good/smart idea.

--
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no she didn't, i won't speak for her, but if i asked someone to bring baked
beans i would trust them enough to bring something that tasted good, and was
made with care... probably a family member who had a common definition of
what baked beans meant to the both of us, if it were a newer friend or
family members, i would either accept what they brought and trust it would
taste good, oor i would talk it over with them, maybe, do you have a recipe
for baked beans? and can you bring those... in my family friends this would
bring about a discussion as to type and seasonings, and how it would relate
to the rest of the menu... and in my family we all know who to ask for baked
beans... and who makes the best pecan pie and who makes the most acceptable
corn bread, and who uses the most coconut on the german chocolate cake... by
being so specific, my family would just say you make it and i will pay for
it, half the fun of a big family gathering is trying old favorites and new
things,

Lee


"sf" > wrote in message
news
> On Fri, 06 May 2011 01:11:52 -0500, Omelet >
> wrote:
>
>>
>> I dunno... I find it rather interesting to discover the different
>> cultural terms for stuff. :-) It broadens my horizons and since it's
>> unlikely that I'll ever take an overseas vacation, this is the only way
>> I can "see" other cultures.

>
> You missed the point. If I asked someone to bring baked beans to the
> bbq, I'd be expecting beans made with molasses. If I wanted cassoulet
> or fagioli al forno, I'd ask for them by name.
>>

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



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you prove my point for me, Lee


"sf" > wrote in message
...
> On Fri, 6 May 2011 05:17:36 -0500, "Storrmmee"
> > wrote:
>
>> in YOUR opinoion only, you really need to lighten up and free yourself
>> from
>> rules written in some cook book somewhere and open yourself up to the
>> idea
>> that yours is not the only right or "real way, Lee

>
> I simply do not think calling every bean dish that happens to hit the
> oven "baked beans" is a very good/smart idea.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.





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On May 3, 8:37*pm, Cheryl > wrote:
> On 5/1/2011 3:57 PM, Sqwertz wrote:
>
> > I have one quart of lamb fat, one of pure pork, and a frozen bag of
> > chicken fat pucks from rendering chicken skins. *I only get 5-7 ounced
> > of the chicken fat at a time so I pour the fat into a flat glass and
> > freeze it, then that fat just pops out and the puck goes into *plastic
> > bag.

>
> What kinds of things do you use those fats for? *I used to save bacon
> fat but found I never used it so I quit and just let it harden and put
> it into my grease container in the fridge to be thrown out.


I always render the "puck" into the peanut oil while I'm flouring the
chicken pieces. If I were lucky enough to have the lamb fat I'd make
fried potatoes with garlic and oregano.

--Bryan
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On Fri, 6 May 2011 06:56:50 -0700 (PDT), Bryan
> wrote:

> If I were lucky enough to have the lamb fat I'd make
> fried potatoes with garlic and oregano.


Oh, god no. Lamb fat smells awful when it gets that hot.

--
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Sometimes I even put it in the food.
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On Fri, 6 May 2011 07:46:06 -0500, "Storrmmee"
> wrote:

> you prove my point for me, Lee
>


You'll get beans baked with molasses if you ever ask me for them and
if you expect anything different, you'll be out of luck.

--
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Sometimes I even put it in the food.
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On Fri, 06 May 2011 05:38:53 -0700 in rec.food.cooking, sf
> wrote,
>On Fri, 6 May 2011 05:17:36 -0500, "Storrmmee"
> wrote:
>
>> in YOUR opinoion only, you really need to lighten up and free yourself from
>> rules written in some cook book somewhere and open yourself up to the idea
>> that yours is not the only right or "real way, Lee

>
>I simply do not think calling every bean dish that happens to hit the
>oven "baked beans" is a very good/smart idea.


It is accurate. If you want to specify the style you are talking
about, call it Boston baked beans or something equally specific. Not
everybody shares your bean bigotry.
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sf wrote:
> Doug Freyburger > wrote:
>
>> Molasses or other sugar source. I've made them with molasses, sorghum
>> and/or maple syrup. For me more generally sugar than molasses in
>> specific.

>
> Isn't sorghum usually followed by the word "molasses"? I've only
> recently started using all molasses, not very much of it either and a
> teaspoon of vinegar. It's still a bit sweet, but I really like it.


Usually "sorghum syrup" or "sorghum sweet". A substitute that usually
does not get "molasses" in its name.


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On May 6, 9:45*am, sf > wrote:
> On Fri, 6 May 2011 06:56:50 -0700 (PDT), Bryan
>
> > wrote:
> > *If I were lucky enough to have the lamb fat I'd make
> > fried potatoes with garlic and oregano.

>
> Oh, god no. *Lamb fat smells awful when it gets that hot.
>

Really? I've never had much rendered lamb fat, though I've certainly
trimmed a tiny bit off of chops and rendered it into a little oil,
then used that to pan fry the chops. I didn't notice any off smell.

--Bryan
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On Fri, 06 May 2011 08:04:19 -0700, David Harmon >
wrote:

> On Fri, 06 May 2011 05:38:53 -0700 in rec.food.cooking, sf
> > wrote,
> >On Fri, 6 May 2011 05:17:36 -0500, "Storrmmee"
> > wrote:
> >
> >> in YOUR opinoion only, you really need to lighten up and free yourself from
> >> rules written in some cook book somewhere and open yourself up to the idea
> >> that yours is not the only right or "real way, Lee

> >
> >I simply do not think calling every bean dish that happens to hit the
> >oven "baked beans" is a very good/smart idea.

>
> It is accurate. If you want to specify the style you are talking
> about, call it Boston baked beans or something equally specific. Not
> everybody shares your bean bigotry.


"Boston" is too much of a misnomer for me.

--
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but this is exactly my point, if i asked you to make them i would probably
not inquire as to the specific recipe... i would trust that you were a good
clean cook and whatever you brought would be fine, sweet from you and if i
said the same words to my sister they would be more of a warmer bbbqish
thing with some bacon and hottish peppers, very little sweet but also
excellent, and if i asked both of you i would set them next to each other on
the table, and the swarm that is my family would eat both, love both and be
very happy, Lee


"sf" > wrote in message
...
> On Fri, 6 May 2011 07:46:06 -0500, "Storrmmee"
> > wrote:
>
>> you prove my point for me, Lee
>>

>
> You'll get beans baked with molasses if you ever ask me for them and
> if you expect anything different, you'll be out of luck.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



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just invite me instead of her, i love potatoes in the stuff, and i live
closer, Lee


"Bryan" > wrote in message
...
On May 6, 9:45 am, sf > wrote:
> On Fri, 6 May 2011 06:56:50 -0700 (PDT), Bryan
>
> > wrote:
> > If I were lucky enough to have the lamb fat I'd make
> > fried potatoes with garlic and oregano.

>
> Oh, god no. Lamb fat smells awful when it gets that hot.
>

Really? I've never had much rendered lamb fat, though I've certainly
trimmed a tiny bit off of chops and rendered it into a little oil,
then used that to pan fry the chops. I didn't notice any off smell.

--Bryan


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On Fri, 6 May 2011 08:50:33 -0700 (PDT), Bryan
> wrote:

> On May 6, 9:45*am, sf > wrote:
> > On Fri, 6 May 2011 06:56:50 -0700 (PDT), Bryan
> >
> > > wrote:
> > > *If I were lucky enough to have the lamb fat I'd make
> > > fried potatoes with garlic and oregano.

> >
> > Oh, god no. *Lamb fat smells awful when it gets that hot.
> >

> Really? I've never had much rendered lamb fat, though I've certainly
> trimmed a tiny bit off of chops and rendered it into a little oil,
> then used that to pan fry the chops. I didn't notice any off smell.
>

Rendering could be done at a fairly low heat. I'm talking about how
it would smell when you heat it hot enough to fry anything. I cut as
much lamb fat off as I possibly can before cooking with high heat (and
turn the vent fan on high) to keep the odor at bay. If you're frying
chops and not smelling lamb fat stench, then maybe you're not cooking
with a very high heat after all.

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