What can one do with soya beans? They seem to be quite devoid of flavour.
--
Shall we only threaten and be angry for an hour?
When the storm is ended shall we find
How softly but how swiftly they have sidled back to power
By the favour and contrivance of their kind?

From /Mesopotamia/ by Rudyard Kipling

On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
> wrote:

>What can one do with soya beans? They seem to be quite devoid of flavour.

That means you can do just about anything with them!!

John Kuthe...

On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:

>On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>wrote:
>
>>On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
> wrote:
>>
>>>What can one do with soya beans? They seem to be quite devoid of flavour.
>>
>>That means you can do just about anything with them!!
>
>A blank canvas!

Yep, kinda like chicken breast meat. Little flavor all on it's own, so
it just begs to be spiced up in different ways.

John Kuthe...

On 15/08/2015 4:51 AM, John Kuthe wrote:
> On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:
>
>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>> wrote:
>>
>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>> > wrote:
>>>
>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>
>>> That means you can do just about anything with them!!
>>
>> A blank canvas!
>
> Yep, kinda like chicken breast meat. Little flavor all on it's own, so
> it just begs to be spiced up in different ways.
>
> John Kuthe...
>
You're buying your chicken breasts from the wrong place!


--

Xeno

Xeno wrote:
>
> On 15/08/2015 4:51 AM, John Kuthe wrote:
> > On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:
> >
> >> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
> >> wrote:
> >>
> >>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
> >>> > wrote:
> >>>
> >>>> What can one do with soya beans? They seem to be quite devoid of flavour.
> >>>
> >>> That means you can do just about anything with them!!
> >>
> >> A blank canvas!
> >
> > Yep, kinda like chicken breast meat. Little flavor all on it's own, so
> > it just begs to be spiced up in different ways.
> >
> > John Kuthe...
> >
> You're buying your chicken breasts from the wrong place!

Chicken breast meat has a very good (but mild) flavor and it's very
moist but only if it's cooked right. And it's hard to get it right.
Just a little too long and it's dry.

Because of the mild flavor though, it's a good start to make many
flavors.

Gary wrote:
>Xeno wrote:
>>John Kuthe wrote:
>> >Bruce wrote:
>> >>John Kuthe wrote:
>> >>>Justin Thyme wrote:
>> >>>
>> >>>> What can one do with soya beans?

Beans, beans, the magical fruit,
the more you eat the more you toot,
so eat your beans with every meal.

>> >>> That means you can do just about anything with them!!
>> >>
>> >> A blank canvas!
>> >
>> > Yep, kinda like chicken breast meat. Little flavor all on it's own, so
>> > it just begs to be spiced up in different ways.
>> >
>> You're buying your chicken breasts from the wrong place!

What's a good place, I get my breasts from Soma.

>Chicken breast meat has a very good (but mild) flavor and it's very
>moist but only if it's cooked right. And it's hard to get it right.
>Just a little too long and it's dry.

People have trouble with over cooking chicken breasts because they are
too thick... I slice each into 3-4 cutlets, even if just sliced in
half it's much easier to judge doneness. It's very easy to slice
cutlets, lay the breast on a cutting board, press down with the palm
of your hand with fingers raised with palm taut and with a sharp chefs
knife held parallel to the board slice through, don't push, let the
knife do the work, slice with a sawing motion... with a little
practice you can slice several cutlets from each. Do NOT attempt to
slice partially frozen meat or gauranteed you will slice yourself.
Pressing down will firm the meat making it easy to slice... press firm
but gingerly like you're doing a breast exam.
My favorite spice blend for chicken is Penseys Adobo.

On 8/17/2015 10:29 PM, Gary wrote:
> Xeno wrote:
>>
>> On 15/08/2015 4:51 AM, John Kuthe wrote:
>>> On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:
>>>
>>>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>>>> wrote:
>>>>
>>>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>>>> > wrote:
>>>>>
>>>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>>>
>>>>> That means you can do just about anything with them!!
>>>>
>>>> A blank canvas!
>>>
>>> Yep, kinda like chicken breast meat. Little flavor all on it's own, so
>>> it just begs to be spiced up in different ways.
>>>
>>> John Kuthe...
>>>
>> You're buying your chicken breasts from the wrong place!
>
> Chicken breast meat has a very good (but mild) flavor and it's very
> moist but only if it's cooked right. And it's hard to get it right.
> Just a little too long and it's dry.
>
> Because of the mild flavor though, it's a good start to make many
> flavors.
>
Mmmm hmmm...

On 14/08/2015 7:28 AM, Bruce wrote:
> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
> wrote:
>
>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>> > wrote:
>>
>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>
>> That means you can do just about anything with them!!
>
> A blank canvas!
>
A very blank canvas indeed. We made some soya milk recently. Need to add
"something, anything" for flavouring. I now know why they sweeten soya
milk. In its raw state it is decidedly Bleah!

That said, it must be healthy or otherwise good for you with a taste
like that.

--

Xeno

On 8/17/2015 8:55 PM, Xeno wrote:
> On 14/08/2015 7:28 AM, Bruce wrote:
>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>> wrote:
>>
>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>> > wrote:
>>>
>>>> What can one do with soya beans? They seem to be quite devoid of
>>>> flavour.
>>>
>>> That means you can do just about anything with them!!
>>
>> A blank canvas!
>>
> A very blank canvas indeed. We made some soya milk recently. Need to add
> "something, anything" for flavouring. I now know why they sweeten soya
> milk. In its raw state it is decidedly Bleah!
>
> That said, it must be healthy or otherwise good for you with a taste
> like that.
>
Mmmm hmmm...

On 8/17/2015 3:55 AM, Xeno wrote:
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

On 17/08/2015 9:09 PM, Bruce wrote:
> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
> wrote:
>
>> On 14/08/2015 7:28 AM, Bruce wrote:
>>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>>> wrote:
>>>
>>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>>> > wrote:
>>>>
>>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>>
>>>> That means you can do just about anything with them!!
>>>
>>> A blank canvas!
>>>
>> A very blank canvas indeed. We made some soya milk recently. Need to add
>> "something, anything" for flavouring. I now know why they sweeten soya
>> milk. In its raw state it is decidedly Bleah!
>>
>> That said, it must be healthy or otherwise good for you with a taste
>> like that.
>
> You need to know what to do with soya beans, otherwise you're only
> consuming them for health reasons, real or perceived.
>
I have learnt... cook them up (or whatever), then toss them out... Tell
wife it was a failure! ;-)

--

Xeno

On 8/17/2015 9:22 PM, Bruce wrote:
> On Mon, 17 Aug 2015 21:19:19 +1000, Xeno >
> wrote:
>
>> On 17/08/2015 9:09 PM, Bruce wrote:
>>> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
>>> wrote:
>>>
>>>> On 14/08/2015 7:28 AM, Bruce wrote:
>>>>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>>>>> wrote:
>>>>>
>>>>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>>>>> > wrote:
>>>>>>
>>>>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>>>>
>>>>>> That means you can do just about anything with them!!
>>>>>
>>>>> A blank canvas!
>>>>>
>>>> A very blank canvas indeed. We made some soya milk recently. Need to add
>>>> "something, anything" for flavouring. I now know why they sweeten soya
>>>> milk. In its raw state it is decidedly Bleah!
>>>>
>>>> That said, it must be healthy or otherwise good for you with a taste
>>>> like that.
>>>
>>> You need to know what to do with soya beans, otherwise you're only
>>> consuming them for health reasons, real or perceived.
>>>
>> I have learnt... cook them up (or whatever), then toss them out... Tell
>> wife it was a failure! ;-)
>
> Stay away from them and send them a bit further north
>
Mmmm hmmm...

On 8/17/2015 9:09 PM, Bruce wrote:
> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
> wrote:
> ood for you with a taste
>> like that.
>
> You need to know what to do with soya beans, othe you're only
> consuming them for health reasons, real or perceived.
>
Mmmm hmmm...

On 8/17/2015 2:31 PM, Quemado wrote:
> On 8/17/2015 9:09 PM, Bruce wrote:
>> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
>> wrote:
>> ood for you with a taste
>>> like that.
>>
>> You need to know what to do with soya beans, othe you're only
>> consuming them for health reasons, real or perceived.
>>
> Mmmm hmmm...

Poor widdle froggers...so impotent...so angry...so widely ignored...lol...

On 2015-08-13 20:02:47 +0000, Justin Thyme said:

> What can one do with soya beans? They seem to be quite devoid of flavour.

Once, around 1973 when "health food restaurants" were quite the rarity
in my college town, I found myself there and could find nothing to eat,
so ordered the soy bean sandwich. It was just barely cooked soy beans
with bean sprouts or kale or something, and a schmeer of something wet
and tasteless. A heavy, chewy, nutted bread which crumbled in your
hands completely, and tasted like sawdust.

Worst. Sandwich. Ever.

The wife recommends I paw through the Japanese and Korean cookbooks on
the shelf; she's convinced there's something there. I'm too lazy.

On Thursday, August 13, 2015 at 4:24:52 PM UTC-5, gtr wrote:
> On 2015-08-13 20:02:47 +0000, Justin Thyme said:
>
> > What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Once, around 1973 when "health food restaurants" were quite the rarity
> in my college town, I found myself there and could find nothing to eat,
> so ordered the soy bean sandwich. It was just barely cooked soy beans
> with bean sprouts or kale or something, and a schmeer of something wet
> and tasteless. A heavy, chewy, nutted bread which crumbled in your
> hands completely, and tasted like sawdust.
>
> Worst. Sandwich. Ever.
>
> The wife recommends I paw through the Japanese and Korean cookbooks on
> the shelf; she's convinced there's something there. I'm too lazy.

So, you are lazy and your wife is stupid? (see fat will kill you comment)
Good combo.

--Bryan

On 2015-08-13 22:58:40 +0000, MisterDiddyWahDiddy said:

> So, you are lazy and your wife is stupid? (see fat will kill you comment)
> Good combo.

I never seem to remember most of the usenet ID's, and seem to remember
yours, but didn't realize you were a genuine prick. Duly noted.

The retorts I cobbled together would wither an oak, but I remembered
what class of vermin that would put me in if I used them.

On Thu, 13 Aug 2015 17:08:08 -0700, gtr > wrote:

>On 2015-08-13 22:58:40 +0000, MisterDiddyWahDiddy said:
>
>> So, you are lazy and your wife is stupid? (see fat will kill you comment)
>> Good combo.
>
>I never seem to remember most of the usenet ID's, and seem to remember
>yours, but didn't realize you were a genuine prick. Duly noted.
>
>The retorts I cobbled together would wither an oak, but I remembered
>what class of vermin that would put me in if I used them.

Bryan's Narcissistic Personality Disorder is just raging. Bryan feels
the need to berate others to bolster his own very fragile ego. It's a
common symptom of Narcissistic Personality Disorder. And combined with
the lack of empathy for others, Bryan often uses very sharp barbs to
attack others. And if course he congratuates himself for being so good
at it, berating others I mean.


John Kuthe...

On 2015-08-14 18:59:38 +0000, John Kuthe said:

>> The retorts I cobbled together would wither an oak, but I remembered
>> what class of vermin that would put me in if I used them.
>
> Bryan's Narcissistic Personality Disorder is just raging. Bryan feels
> the need to berate others to bolster his own very fragile ego.

A guy on usenet that insults or attacks your wife or kids is in a very
special subhuman category.

> It's a common symptom of Narcissistic Personality Disorder. And combined with
> the lack of empathy for others, Bryan often uses very sharp barbs to
> attack others. And if course he congratuates himself for being so good
> at it, berating others I mean.

It's nice to have a hobby that makes you feel good about yourself.
Some people are just better at pulling wings off of bugs and torturing
cats and dogs than healthly people.

On 8/14/2015 10:08 AM, gtr wrote:
> On 2015-08-13 22:58:40 +0000, MisterDiddyWahDiddy said:
>
>> So, you are lazy and your wife is stupid? (see fat will kill you comment)
>> Good combo.
>
> I never seem to remember most of the usenet ID's, and seem to remember
> yours, but didn't realize you were a genuine prick. Duly noted.
>
> The retorts I cobbled together would wither an oak, but I remembered
> what class of vermin that would put me in if I used them.
>

Mmmm hmmm...

On 2015-08-13 21:24:49 +0000, gtr said:

> The wife recommends I paw through the Japanese and Korean cookbooks on
> the shelf; she's convinced there's something there. I'm too lazy.

After asking the wife she went and dug out the books; in "the Korean
Kitchen" there is a dish that includes soybeans, millet, italian
millet, red beans, short grain rice, short grain sweet rice and salt.
All in pretty much equal proportions. This is ogokbap or chapgokbap. I
can't imagine the soybeans make much difference in it.

She reminds me that we not infrequently get what she believes are
soybeans in various panchan plates before a Korean meal, and that their
texture is almost always too hard: It's like when cooked their still
just a really tough bean.

In "Cooking with Japanese Foods" there is mention made that "black
soybeans" with 35 to 40 percent protein have "become the meat of the
East." (in the book it is an unattributed quote.) The recipes here are
for "black soybeans". The only one of note has you roasting them in a
dry skillet at medium heat for 5-10 minutes until the skins begin to
crack and pop. Then cooked with rice in a pressure cooker for an hour.
If done in a regular rice cooker you have to cook the beans at a
simmer for two to three hours. Not a very exciting dish.

It occurs to me that some of these are in some kind of sauce, likely
miso-based and are a staple for New Year's meals in Japan.

I think maybe these beans are really kinda useless.

On Thu, 13 Aug 2015 17:05:55 -0700, gtr > wrote:

>On 2015-08-13 21:24:49 +0000, gtr said:
>
>> The wife recommends I paw through the Japanese and Korean cookbooks on
>> the shelf; she's convinced there's something there. I'm too lazy.
>
>After asking the wife she went and dug out the books; in "the Korean
>Kitchen" there is a dish that includes soybeans, millet, italian
>millet, red beans, short grain rice, short grain sweet rice and salt.
>All in pretty much equal proportions. This is ogokbap or chapgokbap. I
>can't imagine the soybeans make much difference in it.
>
>She reminds me that we not infrequently get what she believes are
>soybeans in various panchan plates before a Korean meal, and that their
>texture is almost always too hard: It's like when cooked their still
>just a really tough bean.
>
>In "Cooking with Japanese Foods" there is mention made that "black
>soybeans" with 35 to 40 percent protein have "become the meat of the
>East." (in the book it is an unattributed quote.) The recipes here are
>for "black soybeans". The only one of note has you roasting them in a
>dry skillet at medium heat for 5-10 minutes until the skins begin to
>crack and pop. Then cooked with rice in a pressure cooker for an hour.
> If done in a regular rice cooker you have to cook the beans at a
>simmer for two to three hours. Not a very exciting dish.
>
>It occurs to me that some of these are in some kind of sauce, likely
>miso-based and are a staple for New Year's meals in Japan.
>
>I think maybe these beans are really kinda useless.

They are indeed utterly useless, unless fermented.
Indeed, if not fermented - they're not really suited for human
consumption.

On 2015-08-14 00:42:46 +0000, Jeßus said:

> They are indeed utterly useless, unless fermented.
> Indeed, if not fermented - they're not really suited for human
> consumption.

I completely forgot about the revolting natto. I tried it more than
once at Japanese restaurants so I could add it with assurance to my
microscopic list of Japanese things I dislike. And then one crazy
night I found a chef who had made deep-fried egg rolls with natto
inside--and was flabbergasted that it tasted fantastic!

Still it's a whole lot of labor for a lowly bean before it has a
microscopic enclave where it's tasty.

On Thu, 13 Aug 2015 18:13:19 -0700, gtr > wrote:

>On 2015-08-14 00:42:46 +0000, Jeßus said:
>
>> They are indeed utterly useless, unless fermented.
>> Indeed, if not fermented - they're not really suited for human
>> consumption.
>
>I completely forgot about the revolting natto. I tried it more than
>once at Japanese restaurants so I could add it with assurance to my
>microscopic list of Japanese things I dislike. And then one crazy
>night I found a chef who had made deep-fried egg rolls with natto
>inside--and was flabbergasted that it tasted fantastic!
>
>Still it's a whole lot of labor for a lowly bean before it has a
>microscopic enclave where it's tasty.

I just looked Natto up - never seen or heard of it before. I'd
certainly try it, given the opportunity. Not overly optimistic that I
would like it, but you never know...
https://en.wikipedia.org/wiki/Natt%C5%8D

On Thursday, August 13, 2015 at 2:05:58 PM UTC-10, gtr wrote:
> On 2015-08-13 21:24:49 +0000, gtr said:
>
> > The wife recommends I paw through the Japanese and Korean cookbooks on
> > the shelf; she's convinced there's something there. I'm too lazy.
>
> After asking the wife she went and dug out the books; in "the Korean
> Kitchen" there is a dish that includes soybeans, millet, italian
> millet, red beans, short grain rice, short grain sweet rice and salt.
> All in pretty much equal proportions. This is ogokbap or chapgokbap. I
> can't imagine the soybeans make much difference in it.
>
> She reminds me that we not infrequently get what she believes are
> soybeans in various panchan plates before a Korean meal, and that their
> texture is almost always too hard: It's like when cooked their still
> just a really tough bean.
>
> In "Cooking with Japanese Foods" there is mention made that "black
> soybeans" with 35 to 40 percent protein have "become the meat of the
> East." (in the book it is an unattributed quote.) The recipes here are
> for "black soybeans". The only one of note has you roasting them in a
> dry skillet at medium heat for 5-10 minutes until the skins begin to
> crack and pop. Then cooked with rice in a pressure cooker for an hour.
> If done in a regular rice cooker you have to cook the beans at a
> simmer for two to three hours. Not a very exciting dish.
>
> It occurs to me that some of these are in some kind of sauce, likely
> miso-based and are a staple for New Year's meals in Japan.
>
> I think maybe these beans are really kinda useless.

These useless beans are at the heart and soul of Japanese cooking. Without them we wouldn't have shoyu, miso, tofu and others. OTOH, to a Westerner, they are pretty useless - unless you're a farmer, or cook, or manufacturer. The irony is that back in the early 70s, it was thought that soy beans could be the perfect food and feed the world.

OTOH, to the home cook, there's not much that can be done with soybeans. I've been eating soybeans long before they were trendy - they are certainly no great shakes and mostly food for poor folk. It's pretty funny to see my family ordering soybeans in restaurant. I won't eat the stuff myself. They weren't tasty back when and they're still not tasty today.

On 2015-08-14 18:13:50 +0000, dsi1 said:

>> I think maybe these beans are really kinda useless.
>
> These useless beans are at the heart and soul of Japanese cooking.
> Without them we wouldn't have shoyu, miso, tofu and others. OTOH, to a
> Westerner, they are pretty useless - unless you're a farmer, or cook,
> or manufacturer.

Do Japanese folk make their own shoyu, miso and tofu from soy beans.
The OP wants to know what to do with them. If you have a recipe for
shoyu, please provide. I thought the good stuff was made from sweet
potatoes, but I'm always willing to learn from experts.

> OTOH, to the home cook, there's not much that can be done with
> soybeans. I've been eating soybeans long before they were trendy -
> they are certainly no great shakes and mostly food for poor folk.

And how were they prepared?

> It's pretty funny to see my family ordering soybeans in restaurant.

In what kind of dishes?

> I won't eat the stuff myself. They weren't tasty back when and they're
> still not tasty today.

Well as you've clearly illustrated being "not tasty" doesn't make them
"not useless".

On Friday, August 14, 2015 at 11:50:55 AM UTC-10, gtr wrote:
> On 2015-08-14 18:13:50 +0000, dsi1 said:
>
> >> I think maybe these beans are really kinda useless.
> >
> > These useless beans are at the heart and soul of Japanese cooking.
> > Without them we wouldn't have shoyu, miso, tofu and others. OTOH, to a
> > Westerner, they are pretty useless - unless you're a farmer, or cook,
> > or manufacturer.
>
> Do Japanese folk make their own shoyu, miso and tofu from soy beans.
> The OP wants to know what to do with them. If you have a recipe for
> shoyu, please provide. I thought the good stuff was made from sweet
> potatoes, but I'm always willing to learn from experts.
>
> > OTOH, to the home cook, there's not much that can be done with
> > soybeans. I've been eating soybeans long before they were trendy -
> > they are certainly no great shakes and mostly food for poor folk.
>
> And how were they prepared?

They were boiled or steamed.

>
> > It's pretty funny to see my family ordering soybeans in restaurant.
>
> In what kind of dishes?

Typically they're called "Edamame" and they're typically boiled and steamed in the shell. Sometimes a light dressing that may or may not be spicy is added. They are meant to be eaten as appetizers.

>
> > I won't eat the stuff myself. They weren't tasty back when and they're
> > still not tasty today.
>
> Well as you've clearly illustrated being "not tasty" doesn't make them
> "not useless".

Actually, that's the exact opposite of my point.

On 8/15/2015 4:13 AM, dsi1 wrote:
> On Thursday, August 13, 2015 at 2:05:58 PM UTC-10, gtr wrote:
>> On 2015-08-13 21:24:49 +0000, gtr said:
>>
>>> The wife recommends I paw through the Japanese and Korean cookbooks on
>>> the shelf; she's convinced there's something there. I'm too lazy.
>>
>> After asking the wife she went and dug out the books; in "the Korean
>> Kitchen" there is a dish that includes soybeans, millet, italian
>> millet, red beans, short grain rice, short grain sweet rice and salt.
>> All in pretty much equal proportions. This is ogokbap or chapgokbap. I
>> can't imagine the soybeans make much difference in it.
>>
>> She reminds me that we not infrequently get what she believes are
>> soybeans in various panchan plates before a Korean meal, and that their
>> texture is almost always too hard: It's like when cooked their still
>> just a really tough bean.
>>
>> In "Cooking with Japanese Foods" there is mention made that "black
>> soybeans" with 35 to 40 percent protein have "become the meat of the
>> East." (in the book it is an unattributed quote.) The recipes here are
>> for "black soybeans". The only one of note has you roasting them in a
>> dry skillet at medium heat for 5-10 minutes until the skins begin to
>> crack and pop. Then cooked with rice in a pressure cooker for an hour.
>> If done in a regular rice cooker you have to cook the beans at a
>> simmer for two to three hours. Not a very exciting dish.
>>
>> It occurs to me that some of these are in some kind of sauce, likely
>> miso-based and are a staple for New Year's meals in Japan.
>>
>> I think maybe these beans are really kinda useless.
>
> These useless beans are at the heart and soul of Japanese cooking. Without them we wouldn't have shoyu, miso, tofu and others. OTOH, to a Westerner, they are pretty useless - unless you're a farmer, or cook, or manufacturer. The irony is that back in the early 70s, it was thought that soy beans could be the perfect food and feed the world.
>
> OTOH, to the home cook, there's not much that can be done with soybeans. I've been eating soybeans long before they were trendy - they are certainly no great shakes and mostly food for poor folk. It's pretty funny to see my family ordering soybeans in restaurant. I won't eat the stuff myself. They weren't tasty back when and they're still not tasty today.
>
Mmmm hmmm...

gtr wrote in rec.food.cooking:

> On 2015-08-13 20:02:47 +0000, Justin Thyme said:
>
> > What can one do with soya beans? They seem to be quite devoid of
> > flavour.
>
> Once, around 1973 when "health food restaurants" were quite the
> rarity in my college town, I found myself there and could find
> nothing to eat, so ordered the soy bean sandwich. It was just barely
> cooked soy beans with bean sprouts or kale or something, and a
> schmeer of something wet and tasteless. A heavy, chewy, nutted bread
> which crumbled in your hands completely, and tasted like sawdust.
>
> Worst. Sandwich. Ever.
>
> The wife recommends I paw through the Japanese and Korean cookbooks
> on the shelf; she's convinced there's something there. I'm too lazy.

How about a simple one?

Steam until they seem done then layer on a plate and sprinkle with
flaked salt (sea or kosher). Nice little munchies!


--

On 2015-08-14 22:08:24 +0000, cshenk said:

> How about a simple one?
>
> Steam until they seem done then layer on a plate and sprinkle with
> flaked salt (sea or kosher). Nice little munchies!

So eventually they "seem done", so they? How long does that take?

gtr wrote in rec.food.cooking:

> On 2015-08-14 22:08:24 +0000, cshenk said:
>
> > How about a simple one?
> >
> > Steam until they seem done then layer on a plate and sprinkle with
> > flaked salt (sea or kosher). Nice little munchies!
>
> So eventually they "seem done", so they? How long does that take?

Generally about 15-20 mins. You make them in batches and nibble some
per day.



--

On 8/15/2015 8:08 AM, cshenk wrote:
> gt
>> The wife recommends I paw through the Japanese and Korean cookbooks
>> on the shelf; she's convinced there's something there. I'm too lazy.
>
> How about a simple one?
>
> Steam until they seem done then layer on a plate and sprinkle with
> flaked salt (sea or kosher). Nice little munchies!
>
>
Mmmm hmmm...

On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
> wrote:

> What can one do with soya beans? They seem to be quite devoid of flavour.

Do you have full grown soy beans or edamame? http://www.edamame.com/
As with peanuts - they boil edamame in salty water and then serve them
in the shell. I think they're tasty. Here's a stepped up recipe
http://www.foodnetwork.com/recipes/f...me-recipe.html

--

sf

On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
> wrote:

>What can one do with soya beans? They seem to be quite devoid of flavour.

Toss them, they're worthless.

On Friday, August 14, 2015 at 6:02:50 AM UTC+10, Justin Thyme wrote:
> What can one do with soya beans? They seem to be quite devoid of flavour.

My favourite soy bean dish is Chinese ham, beans, garlic, chilli. Maybe soy sauce, too. Can add dried tofu, Chinese mushrooms, Chinese pickled mustard greens etc.

Spanish/Italian raw hams, or speck, or bacon, can be used as substitutes for the Chinese ham.

"Justin Thyme" > wrote in message
...
> What can one do with soya beans? They seem to be quite devoid of flavour.

They are and it's probably best not to eat them. But if you have some to
use up, you can roast and salt them.

On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
> What can one do with soya beans? They seem to be quite devoid of flavour.

Fresh or dried? It makes a lot of difference.

Cindy Hamilton

On 17/08/2015 8:41 PM, Cindy Hamilton wrote:
> On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
>> What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Fresh or dried? It makes a lot of difference.
>
> Cindy Hamilton
>
I used fresh. They were devoid of flavour. Well, actually, they did have
a "flavour" but it was rather unpleasant.

--

Xeno

On 8/17/2015 8:41 PM, Cindy Hamilton wrote:
> On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
>> What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Fresh or dried? It makes a lot of difference.
>
> Cindy Hamilton
>
Mmmm hmmm...

On 8/17/2015 3:41 AM, Cindy Hamilton wrote:
> On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
>> What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Fresh or dried? It makes a lot of difference.
>
> Cindy Hamilton
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.