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 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 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 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 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 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 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 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 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 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 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 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 18:13:50 +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 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.

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?

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 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 2015-08-15 01:53:35 +0000, dsi1 said:

>> 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.

Oh christ, I forgot that's what these were. So that's the one and only
way I know that they are good. Surprising that they are so soft there.
I suppose somewhere along the line I got the black soybeans confused.
That's what's available in bags at the Korean mart if memory serves.

I took a Vietnamese cooking class a couple of years back and we made
soy milk and tofu, among other things, it was pretty easy--I remember
that. How to do it? That part I've forgotten.

On 2015-08-15 02:39:12 +0000, Jeßus said:

> 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

It's generally available at Japanese sushi joints if they have a fair
Japanese clientele. I don't know where you're at, but around here
(Orange County, CA), it's still only 1 out of 5 places that will have
it.

Not that I'm looking for it.

On Fri, 14 Aug 2015 20:00:40 -0700, gtr > wrote:

> On 2015-08-15 01:53:35 +0000, dsi1 said:
>
> >> 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.
>
> Oh christ, I forgot that's what these were. So that's the one and only
> way I know that they are good. Surprising that they are so soft there.
> I suppose somewhere along the line I got the black soybeans confused.
> That's what's available in bags at the Korean mart if memory serves.
>
> I took a Vietnamese cooking class a couple of years back and we made
> soy milk and tofu, among other things, it was pretty easy--I remember
> that. How to do it? That part I've forgotten.
>

I've seen several recipes that call for edamame and corn in a salad.

--

sf

On Fri, 14 Aug 2015 14:54:21 -0700, gtr > wrote:

>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.
>
I've known Bryan for a LONG time. We werre for the mosty part of the
time we've known each other the best of friends, as long as I didn't
require certain "things" from Bryan. This always kibnda bugged me, but
what *I* got out our friendship made up fior whatever it was that I
fould lacking in our friendship, which I could not identify for the
longest time. Now that I've had a medical education (nursing) I now
strongly suspect for good cause that Bryan suffferers from as ragoing
case of what I discovered is probably Narcissistic Personality
Disorder. I've read up on it a little and Bryan fits to a tee every
diagnostic criteria for this condition. I feel terrible for him that
his probble condition is not as easily to treat as mine. Becaose whole
for Bipolar disorder there are plethora of medication which cah
wameliorate the negative symptoms, for Bryan's there are no
recommenmded meds for it! The only recommendation is intensive
psychotherapy, which because of the nature of it in Bryan will
probably prevent him from being able to ever take advantage of the
conditgion's only recommended therapy. :-(

John Kuthe...

"John Kuthe" > wrote in message
...
> On Fri, 14 Aug 2015 14:54:21 -0700, gtr > wrote:
>
>>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.
>>
> I've known Bryan for a LONG time. We werre for the mosty part of the
> time we've known each other the best of friends, as long as I didn't
> require certain "things" from Bryan. This always kibnda bugged me, but
> what *I* got out our friendship made up fior whatever it was that I
> fould lacking in our friendship, which I could not identify for the
> longest time. Now that I've had a medical education (nursing) I now
> strongly suspect for good cause that Bryan suffferers from as ragoing
> case of what I discovered is probably Narcissistic Personality
> Disorder. I've read up on it a little and Bryan fits to a tee every
> diagnostic criteria for this condition. I feel terrible for him that
> his probble condition is not as easily to treat as mine. Becaose whole
> for Bipolar disorder there are plethora of medication which cah
> wameliorate the negative symptoms, for Bryan's there are no
> recommenmded meds for it! The only recommendation is intensive
> psychotherapy, which because of the nature of it in Bryan will
> probably prevent him from being able to ever take advantage of the
> conditgion's only recommended therapy. :-(
>
> John Kuthe...

Don't you think that is his business? Do you think you are doing any
favours by broadcasting what you 'think' are his problems.

I bet most people here are very relieved you know nothing about them.


--
http://www.helpforheroes.org.uk/shop/

On Sat, 15 Aug 2015 09:36:45 +0100, "Ophelia" >
wrote:

>
>
>"John Kuthe" > wrote in message
.. .
>> On Fri, 14 Aug 2015 14:54:21 -0700, gtr > wrote:
>>
>>>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.
>>>
>> I've known Bryan for a LONG time. We werre for the mosty part of the
>> time we've known each other the best of friends, as long as I didn't
>> require certain "things" from Bryan. This always kibnda bugged me, but
>> what *I* got out our friendship made up fior whatever it was that I
>> fould lacking in our friendship, which I could not identify for the
>> longest time. Now that I've had a medical education (nursing) I now
>> strongly suspect for good cause that Bryan suffferers from as ragoing
>> case of what I discovered is probably Narcissistic Personality
>> Disorder. I've read up on it a little and Bryan fits to a tee every
>> diagnostic criteria for this condition. I feel terrible for him that
>> his probble condition is not as easily to treat as mine. Becaose whole
>> for Bipolar disorder there are plethora of medication which cah
>> wameliorate the negative symptoms, for Bryan's there are no
>> recommenmded meds for it! The only recommendation is intensive
>> psychotherapy, which because of the nature of it in Bryan will
>> probably prevent him from being able to ever take advantage of the
>> conditgion's only recommended therapy. :-(
>>
>> John Kuthe...
>
>Don't you think that is his business? Do you think you are doing any
>favours by broadcasting what you 'think' are his problems.
>
>I bet most people here are very relieved you know nothing about them.

Until he brings his vitrioilic sympotoms here to inflict upon us.

John Kuthe...

On Sat, 15 Aug 2015 09:36:45 +0100, "Ophelia" >
wrote:

> I bet most people here are very relieved you know nothing about them.

Other than the trolls, I don't think anyone here wants to know
anything about anyone here other than what they are cooking, have
cooked or are thinking about cooking and techniques. If they want to
get all chummy and personal, that's what our old chat room was for and
what Facebook is used for now. Yes, Facebook does group chats. <You
don't have to say it, I know>

--

sf

sf wrote:
>
> Other than the trolls, I don't think anyone here wants to know
> anything about anyone here other than what they are cooking, have
> cooked or are thinking about cooking and techniques.

Of course you believe that. You are the most anti social person I've
ever heard from. This is why you have no friends anywhere. I talk to
many here on a regular basis and I enjoy hearing personal things from
time to time.

If all you want to hear is strict cooking methods, etc - bless us and
quit posting here and just google any cooking methods that you want to
know. You don't need to stay here and bitch about everyone.

Gary wrote:
> sf wrote:
>>
>> Other than the trolls, I don't think anyone here wants to know
>> anything about anyone here other than what they are cooking, have
>> cooked or are thinking about cooking and techniques.
>
> Of course you believe that. You are the most anti social person I've
> ever heard from.

Wow.

You're just busting out with a pent up load of venom now, you worthless
little ferret ****er.

> This is why you have no friends anywhere.

And YOU are somehow the social director of HER life?!??

Seriously?

You sleep with a ferret because no real woman would ever have a **** up
like you in her life.

> I talk to
> many here on a regular basis and I enjoy hearing personal things from
> time to time.

Yes, you are a voyeur's voyeur.

> If all you want to hear is strict cooking methods, etc - bless us and
> quit posting here and just google any cooking methods that you want to
> know. You don't need to stay here and bitch about everyone.

You need your face mashed in, soon.

"Ophelia" > wrote in message
...
>
>
> "John Kuthe" > wrote in message
> ...
<lots of embarrassing rambling deleted>


> Don't you think that is his business? Do you think you are doing any
> favours by broadcasting what you 'think' are his problems.
>
> I bet most people here are very relieved you know nothing about them.

Personally, I would prefer to know nothing of he and Bryan as well, but
since they broadcast their crap at every turn it's hard not to know how
challenged they both are.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "John Kuthe" > wrote in message
>> ...
> <lots of embarrassing rambling deleted>
>
>
>> Don't you think that is his business? Do you think you are doing any
>> favours by broadcasting what you 'think' are his problems.
>>
>> I bet most people here are very relieved you know nothing about them.
>
> Personally, I would prefer to know nothing of he and Bryan as well, but
> since they broadcast their crap at every turn it's hard not to know how
> challenged they both are.

It never ends ...

--
http://www.helpforheroes.org.uk/shop/

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...

On 8/16/2015 5:39 AM, Cheri wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "John Kuthe" > wrote in message
>> ...
> <lots of embarrassing rambling deleted>
>
>
>> Don't you think that is his business? Do you think you are doing any
>> favours by broadcasting what you 'think' are his problems.
>>
>> I bet most people here are very relieved you know nothing about them.
>
> Personally, I would prefer to know nothing of he and Bryan as well, but
> since they broadcast their crap at every turn it's hard not to know how
> challenged they both are.
>
> Cheri
Mmmm hmmm...

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 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 Fri, 14 Aug 2015 20:01:45 -0700, gtr > wrote:

>On 2015-08-15 02:39:12 +0000, Jeßus said:
>
>> 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
>
>It's generally available at Japanese sushi joints if they have a fair
>Japanese clientele. I don't know where you're at, but around here
>(Orange County, CA), it's still only 1 out of 5 places that will have
>it.

I reckon the chances of finding any around here is zero... possibly in
Hobart but I know nowhere in the north of the state (Tasmania) that is
likely to stock or serve it.

>Not that I'm looking for it.

Nor I, although if I came across some I'd try it.

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 Sat, 15 Aug 2015 11:47:57 -0400, Gary > wrote:

> sf wrote:
> >
> > Other than the trolls, I don't think anyone here wants to know
> > anything about anyone here other than what they are cooking, have
> > cooked or are thinking about cooking and techniques.
>
> Of course you believe that. You are the most anti social person I've
> ever heard from. This is why you have no friends anywhere. I talk to
> many here on a regular basis and I enjoy hearing personal things from
> time to time.
>
> If all you want to hear is strict cooking methods, etc - bless us and
> quit posting here and just google any cooking methods that you want to
> know. You don't need to stay here and bitch about everyone.

Please spend more time chatting on the phone with your internet chums
because you contribute very little of value here.

--

sf

sf wrote:
>
> Please spend more time chatting on the phone with your internet chums
> because you contribute very little of value here.

Aww. I love you too. :-D