notbob > wrote:

>On 2012-05-16, Steve Pope > wrote:

>> Oh wait. You were doing this just to troll me. That's go to be it.

>Last time I looked, dried kidney beans were red and are often called
>red kidney beans.

No, they are different varieties of beans. Small red beans are
one variety, and the various kidney bean varieties are other varieties.
Small reds are not kidneys.

>http://en.wikipedia.org/wiki/Common_bean#Kidney_beans

Yeah, that page is wrong so far as I know. I have now flagged it.
So let's see if an editor can come up with an attribution for this claim.

And besides, what you are claiming is the converse: that small red beans
are sometimes called "kidney beans", as opposed to kidney beans being
sometimes called "red beans".

>I know what you are talking about, what wiki calls small red beans and
>Cook's Thesaurus calls Mexican red beans (scroll up):

>http://www.foodsubs.com/Beans.html#red kidney

I'm not familiar with "Mexican Red Beans". Mexican pink beans, yes.
But even in Mexican stores, the beans in question are call "Small Red
Beans".

They are called small red beans by every producer and packager in the U.S.,
so far as I know. Here is Archer Daniels Midland's page on them:

http://www.adm.com/en-US/products/fo...lRedBeans.aspx

>I'm no Cajun superchef, so can't comment on what is proper or not in
>the way of Cajun/Creole cuisine, but since Chuck is a NOLA native and
>been to UCLA Culinary School, I suspect he knows what he's talking
>about.

Ding! He said to use kidney beans in a red bean and rice recipe.
Ding Ding Ding! Zero credibility until rectified. Ding!



Steve

On 2012-05-17, Steve Pope > wrote:

> Ding Ding Ding! Zero credibility until rectified. Ding!

Paul Prudhomme, world renown cajun/creole chef. Steve Pope, nobody.
Yeah, I'm gonna believe you. LOL....

nb

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notbob > wrote:

>> Ding Ding Ding! Zero credibility until rectified. Ding!

>Paul Prudhomme, world renown cajun/creole chef. Steve Pope, nobody.
>Yeah, I'm gonna believe you. LOL....

So, you will let a falsehood become a truth just because a famous
person said it?

How unprincipled.



Steve

On May 16, 11:12*pm, (Steve Pope) wrote:
notbob > wrote:



> So, you will let a falsehood become a truth just because a famous
> person said it?



> How unprincipled.


That kind of thing takes place in political "discussions" more than
any other - quoting this person or that as the final word on the
subject. It's hard sometimes not to discuss something without using
examples. But it's dangerous. You're talking about one thing, then
you bring in some famous person as an example, and before you know it
the discussion is all about the famous person. I try not to use
examples, but it's easy to slide into it sometimes. This reminds me
of a scene from Marine bootcamp with one drill sargent standing over a
grunt and ordering him to dig a ditch only to have another drill
sargent demand to know what the dirt is doing on his hole. That's the
way it is when Prudhomme tells me to do it one way and Lagasse tells
me another. Who's the real authority here? Me, that's who. And you
too. Cook the beans any damn way you want. I'm not sure there is a
right way. There might be one big wrong way, but there's probably
more than a few right ones.

TJ

Tommy Joe > wrote:

>On May 16, 11:12*pm, (Steve Pope) wrote:

>> So, you will let a falsehood become a truth just because a famous
>> person said it?

>> How unprincipled.

> That kind of thing takes place in political "discussions" more than
>any other - quoting this person or that as the final word on the
>subject. It's hard sometimes not to discuss something without using
>examples. But it's dangerous. You're talking about one thing, then
>you bring in some famous person as an example, and before you know it
>the discussion is all about the famous person. I try not to use
>examples, but it's easy to slide into it sometimes.

It's called "appeal to authority" (closely related to "claim to
authority"), and it is has been shunned upon within usenet from
day one. Perhaps unfairly so, but there it is. You check your
credentials at the door, and put together all your arguments
from scratch.

But here, both notbob and I appealled to authorities -- different
ones. His was Paul Prudhomme; mine was Archer Daniels Midland.
So it comes down to, which of these authorities is more of
a heavyweight? :-)

>This reminds me
>of a scene from Marine bootcamp with one drill sargent standing over a
>grunt and ordering him to dig a ditch only to have another drill
>sargent demand to know what the dirt is doing on his hole. That's the
>way it is when Prudhomme tells me to do it one way and Lagasse tells
>me another. Who's the real authority here? Me, that's who. And you
>too. Cook the beans any damn way you want. I'm not sure there is a
>right way. There might be one big wrong way, but there's probably
>more than a few right ones.

I googled and didn't find an exact recipe of mine, just a procedure,
going generally like this:

Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
of onion, green bell pepper, and de-stringed celery until soft.
Season with Bay Seasoning (the commercial product) and some cayenne
and black pepper. Add in a decent amount of vegetable stock (but
don't make it into a soup...). Then add the already-cooked red beans.
Proceed with another round of all seasonings. Tangentially, "Bay
Seasoning" is pretty salty so there is no need for additional salt.
(Including when initially cooking the beans). It will now be a slush
or stew consistency.

Prepare some short-grained brown rice. There are now two ways to
serve it: (1) Stir in some file' powder into the bean mixture, then
serve immediately over rice. (2) Serve the bean mixture over rice,
then sprinkle file' on each serving, perhaps as per each diner's
request.

I might also add a few drops of "El Yucateno" habanero sauce, but that
is optional.


Steve

On 2012-05-17, Steve Pope > wrote:

> Prepare some short-grained brown rice.

ROFL!.... and you have the audacity to get in my case over
authenticity. Un-freakin-believable! LOL....

Go get 'em, asshat.

nb


--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob > wrote:

>On 2012-05-17, Steve Pope > wrote:

>> Prepare some short-grained brown rice.

>ROFL!.... and you have the audacity to get in my case over
>authenticity. Un-freakin-believable! LOL....

Actually, no, I never argued with you over "authenticity",
just over your factual misstatement that small red beans
were kidney beans.

You're trying to slide sideways out of this one. It won't work.



Steve

On May 17, 2:14*am, (Steve Pope) wrote:

> Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
> of onion, green bell pepper, and de-stringed celery until soft.
> Season with Bay Seasoning (the commercial product) and some cayenne
> and black pepper. *Add in a decent amount of vegetable stock (but
> don't make it into a soup...). *Then add the already-cooked red beans.
> Proceed with another round of all seasonings. *Tangentially, "Bay
> Seasoning" is pretty salty so there is no need for additional salt.
> (Including when initially cooking the beans). *It will now be a slush
> or stew consistency.
>
> Prepare some short-grained brown rice. * There are now two ways to
> serve it: (1) Stir in some file' powder into the bean mixture, then
> serve immediately over rice. *(2) Serve the bean mixture over rice,
> then sprinkle file' on each serving, perhaps as per each diner's
> request.
>
> I might also add a few drops of "El Yucateno" habanero sauce, but that
> is optional.


Thanks. But, not that it's the be all and end all, when it
comes to popeyes red beans and rice, I think most of the taste comes
from the bacon. Just a guess. But it's not like your recipe is
inferior to popeyes recipe - it could be better - it's just that with
popeyes the main taste comes from the bacon, which of course has salt
in it. Anyway thanks again.

TJ

Tommy Joe > wrote:

>On May 17, 2:14*am, (Steve Pope) wrote:

>> Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
>> of onion, green bell pepper, and de-stringed celery until soft.
>> Season with Bay Seasoning (the commercial product) and some cayenne
>> and black pepper. *Add in a decent amount of vegetable stock (but
>> don't make it into a soup...). *Then add the already-cooked red beans.
>> Proceed with another round of all seasonings. *Tangentially, "Bay
>> Seasoning" is pretty salty so there is no need for additional salt.
>> (Including when initially cooking the beans). *It will now be a slush
>> or stew consistency.
>>
>> Prepare some short-grained brown rice. * There are now two ways to
>> serve it: (1) Stir in some file' powder into the bean mixture, then
>> serve immediately over rice. *(2) Serve the bean mixture over rice,
>> then sprinkle file' on each serving, perhaps as per each diner's
>> request.
>>
>> I might also add a few drops of "El Yucateno" habanero sauce, but that
>> is optional.

>Thanks. But, not that it's the be all and end all, when it
>comes to popeyes red beans and rice, I think most of the taste comes
>from the bacon. Just a guess. But it's not like your recipe is
>inferior to popeyes recipe - it could be better - it's just that with
>popeyes the main taste comes from the bacon, which of course has salt
>in it. Anyway thanks again.

By all means include bacon, andouille, and/or ham. The recipe should
not need any adjustment other than watching the sodium level.


Steve

On May 16, 10:29*pm, notbob > wrote:
On 2012-05-17, Steve Pope > wrote:


> Ding Ding Ding! *Zero credibility until rectified. *Ding!



> Paul Prudhomme, world renown cajun/creole chef. *Steve Pope, nobody.
> Yeah, I'm gonna believe you. *LOL....


Excuse me for butting in on your dispute but I agree that food is
food and there are no rules and little changes here and there are what
makes the world go round. But, as for Prudhomme or any of those guys,
sure, maybe they're great in the restaurant - but if you came from a
family the branches of which all had great home cooks, do you really
believe that food coming from a hidden Prudhomme or some other super
chef in your kitchen would suddenly stand out above the stuff your
parents have been churning out for years? I'm sure those guys are
great chefs and deserve the attention they get. But really, aren't
there a lot of good cooks, and is it really a fair and honest way to
end a dispute to call the name of someone famous into it as some kind
of verification of something.

I don't care what they call it, just give me the good food,
TJ