I only cook for myself now but won't waste the time to
cook for only one meal. I always cook for 2-4 (or more).
If the food is right, leftovers are good and often even better.

Gary > wrote in :

> I only cook for myself now but won't waste the time to
> cook for only one meal. I always cook for 2-4 (or more).
> If the food is right, leftovers are good and often even better.
>

I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
bean soup/stew but I'm getting tired of so many daily bean meals. Next time
will try 2 C.


--
I love a good meal! That's why I don't cook.

On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
> I only cook for myself now but won't waste the time to
> cook for only one meal. I always cook for 2-4 (or more).
> If the food is right, leftovers are good and often even better.

Everybody's different. I like variety, although I get more variety in
my lunches than my dinners.

I don't consider it a waste to cook for only one meal. Consider
scrambled eggs and toast. There's no point making leftovers of that.

Scampi is another one that makes a single meal. When they come out
of the frying pan they're perfectly cooked. Reheating them would only
wreck them.

That said, I often grill extra chicken, because I can use the leftovers for
different sorts of salads and sandwiches. This weekend I'll make a
pot of red lentil soup, eat one portion and freeze the rest.

Cindy Hamilton

On 21 Oct 2020 17:56:19 GMT, KenK > wrote:

>Gary > wrote in :
>
>> I only cook for myself now but won't waste the time to
>> cook for only one meal. I always cook for 2-4 (or more).
>> If the food is right, leftovers are good and often even better.
>
>I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>will try 2 C.

Thats only about a pound of beans, not a lot. Try cooking different
beans and/or change your recipe. Add smoked ham hocks. I like lima
beans cooked with smoked ham hocks. These days I mostly use canned
beans, purchased in larger cans they cost less than dried and saves
all that cooking time... canned are also perfectly cooked. Most every
type of bean is now available canned. Tonights dinner will include
canned black beans, refried with pork chops. I mash them in the same
pan I used to fry the chops, they turn out perfectly seasoned. I cook
them with the liquid, I see no reason to toss that down the drain with
all the nutrients, mostly healthful minerals... I keep cooking and
mashing until the liquid evaporates and the beans are the proper
texture.

I prefer canned beans by Goya but other brands are good too. I
haven't yet opened a can of beans that wasn't perfectly cooked.
However dried beans need careful watching and still they can turn out
over or under cooked. When you figure in all the fuel for long
cooking and your time dried cost more than canned. And nowadays the
dried beans I see are rather pricey compared to years ago. I can pay
less for dried if I buy fifty pound sacks. Where I lived previously
there were a lot of very large Hispanic families who bought 50 and
even 100 pound sacks... they obviously didn't waste money on birth
control and Latinas love sex, preferably with men but with women
too... I think that's the only birth control they practice. It was
rare to find a youngish Latina without a tribe of kids in tow and
already Prego with the next beaner.
I always wondered about the name for this sauce:
https://www.prego.com/sauces/?utm_id...ev-c_ext-_prd-

On Wed, 21 Oct 2020 11:21:57 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
>> I only cook for myself now but won't waste the time to
>> cook for only one meal. I always cook for 2-4 (or more).
>> If the food is right, leftovers are good and often even better.
>
>Everybody's different. I like variety, although I get more variety in
>my lunches than my dinners.
>
>I don't consider it a waste to cook for only one meal. Consider
>scrambled eggs and toast. There's no point making leftovers of that.

I cook dozen egg omelets all the time, serves us well for two+
dinners. We like potato omelets with cheese.

>That said, I often grill extra chicken, because I can use the leftovers for
>different sorts of salads and sandwiches. This weekend I'll make a
>pot of red lentil soup, eat one portion and freeze the rest.

Any cooked meat can be used to make other meals in a hurry... that's
why I buy pork/beef roasts that are at least five pounds. We don't
eat much poultry.

>Cindy Hamilton

On 10/21/2020 4:35 PM, Sheldon Martin wrote:
> On Wed, 21 Oct 2020 11:21:57 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
>>> I only cook for myself now but won't waste the time to
>>> cook for only one meal. I always cook for 2-4 (or more).
>>> If the food is right, leftovers are good and often even better.
>>
>> Everybody's different. I like variety, although I get more variety in
>> my lunches than my dinners.
>>
>> I don't consider it a waste to cook for only one meal. Consider
>> scrambled eggs and toast. There's no point making leftovers of that.
>
> I cook dozen egg omelets all the time, serves us well for two+
> dinners. We like potato omelets with cheese.
>
You've said that many times, Sheldon, and it never made any sense to me.
Cooking a dozen eggs for an omelet for two people? I've always found
reheated eggs result in rubbery, overcooked, tough eggs. No thanks!

>> That said, I often grill extra chicken, because I can use the leftovers for
>> different sorts of salads and sandwiches. This weekend I'll make a
>> pot of red lentil soup, eat one portion and freeze the rest.
>
> Any cooked meat can be used to make other meals in a hurry... that's
> why I buy pork/beef roasts that are at least five pounds. We don't
> eat much poultry.
>
You don't eat much poultry but Cindy does. She's cited the ways she
uses the leftover chicken she has grilled. I have no idea why you have
a problem with that.

I love soup and do prefer to make it from scratch. (Your beloved
Progresso brand canned soup has gone waaay downhill in recent years.) I
don't make gallons of soup at a time but there is enough for a couple of
days. Any leftovers after that gets portioned out and into the
stand-alone freezer.

You are not going to convince anyone to cook in the quantities you do
simply because you keep repeating it.

Jill

jmcquown wrote:
> On 10/21/2020 4:35 PM, Sheldon Martin wrote:
>> On Wed, 21 Oct 2020 11:21:57 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
>>>> I only cook for myself now but won't waste the time to
>>>> cook for only one meal. I always cook for 2-4 (or more).
>>>> If the food is right, leftovers are good and often even better.
>>>
>>> Everybody's different.* I like variety, although I get more
>>> variety in
>>> my lunches than my dinners.
>>>
>>> I don't consider it a waste to cook for only one meal.* Consider
>>> scrambled eggs and toast.* There's no point making leftovers of
>>> that.
>>
>> I cook dozen egg omelets all the time, serves us well for two+
>> dinners.* We like potato omelets with cheese.
>>
> You've said that many times, Sheldon, and it never made any sense
> to me. *Cooking a dozen eggs for an omelet for two people?* I've
> always found reheated eggs result in rubbery, overcooked, tough
> eggs.* No thanks!
>
>>> That said, I often grill extra chicken, because I can use the
>>> leftovers for
>>> different sorts of salads and sandwiches.* This weekend I'll make a
>>> pot of red lentil soup, eat one portion and freeze the rest.
>>
>> Any cooked meat can be used to make other meals in a hurry... that's
>> why I buy pork/beef roasts that are at least five pounds.* We don't
>> eat much poultry.
>>
> You don't eat much poultry but Cindy does.* She's cited the ways
> she uses the leftover chicken she has grilled.* I have no idea why
> you have a problem with that.
>
> I love soup and do prefer to make it from scratch.* (Your beloved
> Progresso brand canned soup has gone waaay downhill in recent
> years.)* I don't make gallons of soup at a time but there is enough
> for a couple of days.* Any leftovers after that gets portioned out
> and into the stand-alone freezer.
>
> You are not going to convince anyone to cook in the quantities you
> do simply because you keep repeating it.
>
> Jill

He can't help it. He misses the navy.

On Wednesday, October 21, 2020 at 5:35:49 PM UTC-4, wrote:
> On 10/21/2020 4:35 PM, Sheldon Martin wrote:
> > On Wed, 21 Oct 2020 11:21:57 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
> >>> I only cook for myself now but won't waste the time to
> >>> cook for only one meal. I always cook for 2-4 (or more).
> >>> If the food is right, leftovers are good and often even better.
> >>
> >> Everybody's different. I like variety, although I get more variety in
> >> my lunches than my dinners.
> >>
> >> I don't consider it a waste to cook for only one meal. Consider
> >> scrambled eggs and toast. There's no point making leftovers of that.
> >
> > I cook dozen egg omelets all the time, serves us well for two+
> > dinners. We like potato omelets with cheese.
> >
> You've said that many times, Sheldon, and it never made any sense to me.
> Cooking a dozen eggs for an omelet for two people? I've always found
> reheated eggs result in rubbery, overcooked, tough eggs. No thanks!

I remember I had some egg fu yung the next day, and it was alright. Taco Bell is the very best, reheated. But not everything else is. KFC and McDonald's fries are the worst if you don't eat them soon.

On Wed, 21 Oct 2020 16:12:42 -0700 (PDT), Transition Zone
> wrote:

>On Wednesday, October 21, 2020 at 5:35:49 PM UTC-4, wrote:
>> On 10/21/2020 4:35 PM, Sheldon Martin wrote:
>> > On Wed, 21 Oct 2020 11:21:57 -0700 (PDT), Cindy Hamilton
>> > > wrote:
>> >
>> >> On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
>> >>> I only cook for myself now but won't waste the time to
>> >>> cook for only one meal. I always cook for 2-4 (or more).
>> >>> If the food is right, leftovers are good and often even better.
>> >>
>> >> Everybody's different. I like variety, although I get more variety in
>> >> my lunches than my dinners.
>> >>
>> >> I don't consider it a waste to cook for only one meal. Consider
>> >> scrambled eggs and toast. There's no point making leftovers of that.
>> >
>> > I cook dozen egg omelets all the time, serves us well for two+
>> > dinners. We like potato omelets with cheese.
>> >
>> You've said that many times, Sheldon, and it never made any sense to me.
>> Cooking a dozen eggs for an omelet for two people? I've always found
>> reheated eggs result in rubbery, overcooked, tough eggs. No thanks!
>
>I remember I had some egg fu yung the next day, and it was alright. Taco Bell is the very best, reheated. But not everything else is. KFC and McDonald's fries are the worst if you don't eat them soon.

It's very easy to reheat eggs perfectly with a microwave, use half
power for less time than you think and you can always zap another 15
seconds. A lot of people think they need to cook everything with full
heat, they can't cook lick. I rreally only want reheated foods warm,
not steaming hot.

On 10/21/2020 7:30 PM, Sheldon Martin wrote:
> On Wed, 21 Oct 2020 16:12:42 -0700 (PDT), Transition Zone
> > wrote:
>
>> On Wednesday, October 21, 2020 at 5:35:49 PM UTC-4, wrote:
>>> On 10/21/2020 4:35 PM, Sheldon Martin wrote:
>>>> On Wed, 21 Oct 2020 11:21:57 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Wednesday, October 21, 2020 at 12:58:59 PM UTC-4, Gary wrote:
>>>>>> I only cook for myself now but won't waste the time to
>>>>>> cook for only one meal. I always cook for 2-4 (or more).
>>>>>> If the food is right, leftovers are good and often even better.
>>>>>
>>>>> Everybody's different. I like variety, although I get more variety in
>>>>> my lunches than my dinners.
>>>>>
>>>>> I don't consider it a waste to cook for only one meal. Consider
>>>>> scrambled eggs and toast. There's no point making leftovers of that.
>>>>
>>>> I cook dozen egg omelets all the time, serves us well for two+
>>>> dinners. We like potato omelets with cheese.
>>>>
>>> You've said that many times, Sheldon, and it never made any sense to me.
>>> Cooking a dozen eggs for an omelet for two people? I've always found
>>> reheated eggs result in rubbery, overcooked, tough eggs. No thanks!
>>
>
(snipped fast food reheating tips from a troll)

> It's very easy to reheat eggs perfectly with a microwave, use half
> power for less time than you think and you can always zap another 15
> seconds. A lot of people think they need to cook everything with full
> heat, they can't cook lick. I rreally only want reheated foods warm,
> not steaming hot.
>
You don't know what you're talking about. Microwave reheating or not,
using 12 eggs to make an omelet is silly. And sorry, but reheated eggs,
no matter the low power, do turn out to be overcooked. An omelet should
be very moist in the center. Refrigerated overnight then reheated for
15 seconds in the microwave won't even come close to taking the chill
off much less warming them. Use the microwave to heat it enough to be
warm (not steaming hot) and the eggs will get tough and rubbery.

Feel free to do that if you want to but don't try to convince me.

Jill

"Gary" > wrote in message ...
>I only cook for myself now but won't waste the time to
> cook for only one meal. I always cook for 2-4 (or more).
> If the food is right, leftovers are good and often even better.

I like them sometimes. Depends on what it is.

On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >
> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> will try 2 C.
>
It's weird. I love pinto beans, black beans and red kidney beans, and could
happily eat them every day, but I have a strong aversion to Great Northern
beans. I can't even be in the same house where they're cooking.

--Bryan

On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
> wrote:

>On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >
>> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> will try 2 C.
>>
>It's weird. I love pinto beans, black beans and red kidney beans, and could
>happily eat them every day, but I have a strong aversion to Great Northern
>beans. I can't even be in the same house where they're cooking.
>
>--Bryan

I have an aversion to garbonzo beans. It's the mouth feel, not the
smell that gets to me.
Janet US

On Fri, 23 Oct 2020 13:23:35 -0600, U.S. Janet B. >
wrote:

>On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
> wrote:
>
>>On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>>> >
>>> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>>> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>>> will try 2 C.
>>>
>>It's weird. I love pinto beans, black beans and red kidney beans, and could
>>happily eat them every day, but I have a strong aversion to Great Northern
>>beans. I can't even be in the same house where they're cooking.
>>
>>--Bryan
>
>I have an aversion to garbonzo beans. It's the mouth feel, not the
>smell that gets to me.

Do you also dislike hummus then?

On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
> > wrote:
>
> >On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >> >
> >> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> >> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> >> will try 2 C.
> >>
> >It's weird. I love pinto beans, black beans and red kidney beans, and could
> >happily eat them every day, but I have a strong aversion to Great Northern
> >beans. I can't even be in the same house where they're cooking.
> >
> >--Bryan
> I have an aversion to garbonzo beans. It's the mouth feel, not the
> smell that gets to me.
> Janet US

Huh. I dislike the mouthfeel of most beans, but not garbanzos.

I was pleased to find out that the generic brand of canned garbanzos
at my grocery store are very good. I plan to have some with dinner tonight.

Where are you on lentils?

Cindy Hamilton

On Friday, October 23, 2020 at 2:14:03 PM UTC-5, wrote:
>
> It's weird. I love pinto beans, black beans and red kidney beans, and could
> happily eat them every day, but I have a strong aversion to Great Northern
> beans. I can't even be in the same house where they're cooking.
>
> --Bryan
>
I have an aversion to pinto beans and that's because my mother burned me
out on them. Three or four weeks ago I had them for supper and that was
the first time eating them in 10 years. I can wait another 10 years before
consuming them again. I can't stand black beans but like the dark red
kidney beans in chili and like Great Northerns.

On Fri, 23 Oct 2020 12:46:12 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
>> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>> >On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >> >
>> >> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> >> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> >> will try 2 C.
>> >>
>> >It's weird. I love pinto beans, black beans and red kidney beans, and could
>> >happily eat them every day, but I have a strong aversion to Great Northern
>> >beans. I can't even be in the same house where they're cooking.
>> >
>> >--Bryan
>> I have an aversion to garbonzo beans. It's the mouth feel, not the
>> smell that gets to me.
>> Janet US
>
>Huh. I dislike the mouthfeel of most beans, but not garbanzos.

Just mash them then.

>I was pleased to find out that the generic brand of canned garbanzos
>at my grocery store are very good. I plan to have some with dinner tonight.

Do they list a preservative in the ingredients?

On Fri, 23 Oct 2020 12:55:09 -0700 (PDT), "
> wrote:

>On Friday, October 23, 2020 at 2:14:03 PM UTC-5, wrote:
>>
>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> happily eat them every day, but I have a strong aversion to Great Northern
>> beans. I can't even be in the same house where they're cooking.
>>
>> --Bryan
>>
>I have an aversion to pinto beans and that's because my mother burned me
>out on them. Three or four weeks ago I had them for supper and that was
>the first time eating them in 10 years. I can wait another 10 years before
>consuming them again. I can't stand black beans but like the dark red
>kidney beans in chili and like Great Northerns.

How very difficult you are. The Hawaiian locust plague will teach you
a lesson. dsi1 has the details.

On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> > >
> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> > will try 2 C.
> >
> It's weird. I love pinto beans, black beans and red kidney beans, and could
> happily eat them every day, but I have a strong aversion to Great Northern
> beans. I can't even be in the same house where they're cooking.
>
> --Bryan

Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.

https://livejapan.com/en/in-tokyo/in...icle-a0001189/

On Friday, October 23, 2020 at 4:10:14 PM UTC-4, Bruce wrote:
> On Fri, 23 Oct 2020 12:46:12 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
> >> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
> >> > wrote:
> >>
> >> >On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >> >> >
> >> >> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> >> >> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> >> >> will try 2 C.
> >> >>
> >> >It's weird. I love pinto beans, black beans and red kidney beans, and could
> >> >happily eat them every day, but I have a strong aversion to Great Northern
> >> >beans. I can't even be in the same house where they're cooking.
> >> >
> >> >--Bryan
> >> I have an aversion to garbonzo beans. It's the mouth feel, not the
> >> smell that gets to me.
> >> Janet US
> >
> >Huh. I dislike the mouthfeel of most beans, but not garbanzos.
> Just mash them then.

Still don't like it.

> >I was pleased to find out that the generic brand of canned garbanzos
> >at my grocery store are very good. I plan to have some with dinner tonight.
> Do they list a preservative in the ingredients?

I wouldn't know. I didn't look. I don't care.

Cindy Hamilton

On Fri, 23 Oct 2020 13:31:40 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, October 23, 2020 at 4:10:14 PM UTC-4, Bruce wrote:
>> On Fri, 23 Oct 2020 12:46:12 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
>> >> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
>> >> > wrote:
>> >>
>> >> >On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >> >> >
>> >> >> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> >> >> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> >> >> will try 2 C.
>> >> >>
>> >> >It's weird. I love pinto beans, black beans and red kidney beans, and could
>> >> >happily eat them every day, but I have a strong aversion to Great Northern
>> >> >beans. I can't even be in the same house where they're cooking.
>> >> >
>> >> >--Bryan
>> >> I have an aversion to garbonzo beans. It's the mouth feel, not the
>> >> smell that gets to me.
>> >> Janet US
>> >
>> >Huh. I dislike the mouthfeel of most beans, but not garbanzos.
>> Just mash them then.
>
>Still don't like it.

That's a pity.

>> >I was pleased to find out that the generic brand of canned garbanzos
>> >at my grocery store are very good. I plan to have some with dinner tonight.
>> Do they list a preservative in the ingredients?
>
>I wouldn't know. I didn't look. I don't care.

I know. If it fits, you'll eat it. But not beans, because of their
mouthfeel

I have a choice of chickpeas at a regular supermarket or at ALDI. Only
ALDI's beans contain preservative. I avoid.

On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
> wrote:

>On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
>> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> > >
>> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> > will try 2 C.
>> >
>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> happily eat them every day, but I have a strong aversion to Great Northern
>> beans. I can't even be in the same house where they're cooking.
>>
>> --Bryan
>
>Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.

I once had really nice savoury breakfast bean cookies at a Tokyo
airport hotel. Only if you chose the Japanese breakfast. I wish I knew
their name.

On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
> > wrote:
>
> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >> > >
> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> >> > will try 2 C.
> >> >
> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
> >> happily eat them every day, but I have a strong aversion to Great Northern
> >> beans. I can't even be in the same house where they're cooking.
> >>
> >> --Bryan
> >
> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
>
> I once had really nice savoury breakfast bean cookies at a Tokyo
> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
> their name.

It was probably manju.

https://www.japan-experience.com/to-...eady/the-manju

On Fri, 23 Oct 2020 13:54:45 -0700 (PDT), dsi1
> wrote:

>On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
>> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
>> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >> > >
>> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> >> > will try 2 C.
>> >> >
>> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> >> happily eat them every day, but I have a strong aversion to Great Northern
>> >> beans. I can't even be in the same house where they're cooking.
>> >>
>> >> --Bryan
>> >
>> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
>>
>> I once had really nice savoury breakfast bean cookies at a Tokyo
>> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
>> their name.
>
>It was probably manju.
>
>https://www.japan-experience.com/to-...eady/the-manju

They weren't sweet, but savoury. And flat and crunchy. Probably made
of soy bans or other beans.

wrote:
> On Friday, October 23, 2020 at 2:14:03 PM UTC-5, wrote:
>>
>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> happily eat them every day, but I have a strong aversion to Great Northern
>> beans. I can't even be in the same house where they're cooking.
>>
>> --Bryan
>>
> I have an aversion to pinto beans and that's because my mother burned me
> out on them. Three or four weeks ago I had them for supper and that was
> the first time eating them in 10 years. I can wait another 10 years before
> consuming them again. I can't stand black beans but like the dark red
> kidney beans in chili and like Great Northerns.
>

Joan, for your chili, try the "small red beans" they are exactly
the same as the regular kidney beans, but don't have the tough ass
skins. Of course, disregard if you prefer the tougher kidney beans.

Great northerns are wonderful, but also try navy beans. Similar,
and trust me, they won't turn you into a raving sex maniac like Popeye!

Bruce wrote:
> On Fri, 23 Oct 2020 12:55:09 -0700 (PDT), "
> > wrote:
>
>> On Friday, October 23, 2020 at 2:14:03 PM UTC-5, wrote:
>>>
>>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>>> happily eat them every day, but I have a strong aversion to Great Northern
>>> beans. I can't even be in the same house where they're cooking.
>>>
>>> --Bryan
>>>
>> I have an aversion to pinto beans and that's because my mother burned me
>> out on them. Three or four weeks ago I had them for supper and that was
>> the first time eating them in 10 years. I can wait another 10 years before
>> consuming them again. I can't stand black beans but like the dark red
>> kidney beans in chili and like Great Northerns.
>
> How very difficult you are. The Hawaiian locust plague will teach you
> a lesson. dsi1 has the details.
>

I just hiked up my left butt cheek and let a little poot. Did you
get a good whiff Druce?

On Fri, 23 Oct 2020 12:46:12 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
>> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>> >On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >> >
>> >> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> >> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> >> will try 2 C.
>> >>
>> >It's weird. I love pinto beans, black beans and red kidney beans, and could
>> >happily eat them every day, but I have a strong aversion to Great Northern
>> >beans. I can't even be in the same house where they're cooking.
>> >
>> >--Bryan
>> I have an aversion to garbonzo beans. It's the mouth feel, not the
>> smell that gets to me.
>> Janet US
>
>Huh. I dislike the mouthfeel of most beans, but not garbanzos.
>
>I was pleased to find out that the generic brand of canned garbanzos
>at my grocery store are very good. I plan to have some with dinner tonight.
>
>Where are you on lentils?
>
>Cindy Hamilton

love lentils. I'm working on the garbanzos
Janet US

Bruce wrote:
> On Fri, 23 Oct 2020 12:46:12 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
>>> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
>>> > wrote:
>>>
>>>> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>>>>>>
>>>>> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>>>>> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>>>>> will try 2 C.
>>>>>
>>>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>>>> happily eat them every day, but I have a strong aversion to Great Northern
>>>> beans. I can't even be in the same house where they're cooking.
>>>>
>>>> --Bryan
>>> I have an aversion to garbonzo beans. It's the mouth feel, not the
>>> smell that gets to me.
>>> Janet US
>>
>> Huh. I dislike the mouthfeel of most beans, but not garbanzos.
>
> Just mash them then.
>
>> I was pleased to find out that the generic brand of canned garbanzos
>> at my grocery store are very good. I plan to have some with dinner tonight.
>
> Do they list a preservative in the ingredients?
>

Damn Gruce ... that's your job! Hop to it. Yoose falling down on
the job boy!

On Fri, 23 Oct 2020 12:55:09 -0700 (PDT), "
> wrote:

>On Friday, October 23, 2020 at 2:14:03 PM UTC-5, wrote:
>>
>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> happily eat them every day, but I have a strong aversion to Great Northern
>> beans. I can't even be in the same house where they're cooking.
>>
>> --Bryan
>>
>I have an aversion to pinto beans and that's because my mother burned me
>out on them. Three or four weeks ago I had them for supper and that was
>the first time eating them in 10 years. I can wait another 10 years before
>consuming them again. I can't stand black beans but like the dark red
>kidney beans in chili and like Great Northerns.

I love the dark red kidney beans. I'll drain them and sauce them with
a strong garlic, olive oil, red wine vinegar , let them marinate a bit
and then just eat them as a salad.
I'm thinking that is what I will have for supper.
Janet US

Bruce wrote:
> On Fri, 23 Oct 2020 13:31:40 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Friday, October 23, 2020 at 4:10:14 PM UTC-4, Bruce wrote:
>>> On Fri, 23 Oct 2020 12:46:12 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Friday, October 23, 2020 at 3:23:46 PM UTC-4, U.S. Janet B. wrote:
>>>>> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons
>>>>> > wrote:
>>>>>
>>>>>> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>>>>>>>>
>>>>>>> I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>>>>>>> bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>>>>>>> will try 2 C.
>>>>>>>
>>>>>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>>>>>> happily eat them every day, but I have a strong aversion to Great Northern
>>>>>> beans. I can't even be in the same house where they're cooking.
>>>>>>
>>>>>> --Bryan
>>>>> I have an aversion to garbonzo beans. It's the mouth feel, not the
>>>>> smell that gets to me.
>>>>> Janet US
>>>>
>>>> Huh. I dislike the mouthfeel of most beans, but not garbanzos.
>>> Just mash them then.
>>
>> Still don't like it.
>
> That's a pity.
>
>>>> I was pleased to find out that the generic brand of canned garbanzos
>>>> at my grocery store are very good. I plan to have some with dinner tonight.
>>> Do they list a preservative in the ingredients?
>>
>> I wouldn't know. I didn't look. I don't care.
>
> I know. If it fits, you'll eat it. But not beans, because of their
> mouthfeel
>
> I have a choice of chickpeas at a regular supermarket or at ALDI. Only
> ALDI's beans contain preservative. I avoid.
>

How nice for you.

On Friday, October 23, 2020 at 11:04:57 AM UTC-10, Bruce wrote:
> On Fri, 23 Oct 2020 13:54:45 -0700 (PDT), dsi1
> > wrote:
>
> >On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
> >> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
> >> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >> >> > >
> >> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> >> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> >> >> > will try 2 C.
> >> >> >
> >> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
> >> >> happily eat them every day, but I have a strong aversion to Great Northern
> >> >> beans. I can't even be in the same house where they're cooking.
> >> >>
> >> >> --Bryan
> >> >
> >> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
> >>
> >> I once had really nice savoury breakfast bean cookies at a Tokyo
> >> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
> >> their name.
> >
> >It was probably manju.
> >
> >https://www.japan-experience.com/to-...eady/the-manju
>
> They weren't sweet, but savoury. And flat and crunchy. Probably made
> of soy bans or other beans.

It was probably senbei.

https://tadaimajp.com/2016/09/senbei/

On 2020-10-23 3:23 p.m., U.S. Janet B. wrote:
> On Fri, 23 Oct 2020 12:13:58 -0700 (PDT), Bryan Simmons

>> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> happily eat them every day, but I have a strong aversion to Great Northern
>> beans. I can't even be in the same house where they're cooking.
>>
>> --Bryan
>
> I have an aversion to garbonzo beans. It's the mouth feel, not the
> smell that gets to me.

I love them. They are no something I grew up with. I discovered them
years ago at restaurant salad bars. I am not much interested in salad
greens but would get tomatoes, cucumber, croutons, peppers, chick peas
and blue cheese dressing. Lately I have been making a lot of hummus
and have had made several batches of chick pea curry.

On Fri, 23 Oct 2020 14:40:15 -0700 (PDT), dsi1
> wrote:

>On Friday, October 23, 2020 at 11:04:57 AM UTC-10, Bruce wrote:
>> On Fri, 23 Oct 2020 13:54:45 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
>> >> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
>> >> > wrote:
>> >>
>> >> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
>> >> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >> >> > >
>> >> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> >> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> >> >> > will try 2 C.
>> >> >> >
>> >> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> >> >> happily eat them every day, but I have a strong aversion to Great Northern
>> >> >> beans. I can't even be in the same house where they're cooking.
>> >> >>
>> >> >> --Bryan
>> >> >
>> >> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
>> >>
>> >> I once had really nice savoury breakfast bean cookies at a Tokyo
>> >> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
>> >> their name.
>> >
>> >It was probably manju.
>> >
>> >https://www.japan-experience.com/to-...eady/the-manju
>>
>> They weren't sweet, but savoury. And flat and crunchy. Probably made
>> of soy bans or other beans.
>
>It was probably senbei.
>
>https://tadaimajp.com/2016/09/senbei/

I don't think they were made of rice.

On 10/23/2020 5:32 PM, U.S. Janet B. wrote:
> On Fri, 23 Oct 2020 12:55:09 -0700 (PDT), "
> > wrote:
>
>> I have an aversion to pinto beans and that's because my mother burned me
>> out on them. Three or four weeks ago I had them for supper and that was
>> the first time eating them in 10 years. I can wait another 10 years before
>> consuming them again. I can't stand black beans but like the dark red
>> kidney beans in chili and like Great Northerns.
>
> I love the dark red kidney beans. I'll drain them and sauce them with
> a strong garlic, olive oil, red wine vinegar , let them marinate a bit
> and then just eat them as a salad.
> I'm thinking that is what I will have for supper.
> Janet US
>
I sometimes buy the dark red kidney beans in "sauce" (they call them
"chili beans"). I do use them when I make a quick batch of chili con
carne. But other times I simply heat up the beans in the sauce,
sprinkle some shredded "Mexican" cheese blend on top and have that as a
quick meal.

Jill

jmcquown wrote:
> On 10/23/2020 5:32 PM, U.S. Janet B. wrote:
>> On Fri, 23 Oct 2020 12:55:09 -0700 (PDT),
>> "
>> > wrote:
>>
>>> I have an aversion to pinto beans and that's because my mother
>>> burned me
>>> out on them.* Three or four weeks ago I had them for supper and
>>> that was
>>> the first time eating them in 10 years.* I can wait another 10
>>> years before
>>> consuming them again.* I can't stand black beans but like the
>>> dark red
>>> kidney beans in chili and like Great Northerns.
>>
>> I love the dark red kidney beans.* I'll drain them and sauce them
>> with
>> a strong garlic, olive oil, red wine vinegar , let them marinate
>> a bit
>> and then just eat them as a salad.
>> I'm thinking that is what I will have for supper.
>> Janet US
>>
> I sometimes buy the dark red kidney beans in "sauce" (they call
> them "chili beans").* I do use them when I make a quick batch of
> chili con carne.* But other times I simply heat up the beans in the
> sauce, sprinkle some shredded "Mexican" cheese blend on top and
> have that as a quick meal.
>
> Jill

And lots of music follows

I wonder if folks on the golf course hears it.

On Friday, October 23, 2020 at 12:26:59 PM UTC-10, Bruce wrote:
> On Fri, 23 Oct 2020 14:40:15 -0700 (PDT), dsi1
> > wrote:
>
> >On Friday, October 23, 2020 at 11:04:57 AM UTC-10, Bruce wrote:
> >> On Fri, 23 Oct 2020 13:54:45 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
> >> >> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
> >> >> > wrote:
> >> >>
> >> >> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
> >> >> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
> >> >> >> > >
> >> >> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
> >> >> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
> >> >> >> > will try 2 C.
> >> >> >> >
> >> >> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
> >> >> >> happily eat them every day, but I have a strong aversion to Great Northern
> >> >> >> beans. I can't even be in the same house where they're cooking.
> >> >> >>
> >> >> >> --Bryan
> >> >> >
> >> >> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
> >> >>
> >> >> I once had really nice savoury breakfast bean cookies at a Tokyo
> >> >> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
> >> >> their name.
> >> >
> >> >It was probably manju.
> >> >
> >> >https://www.japan-experience.com/to-...eady/the-manju
> >>
> >> They weren't sweet, but savoury. And flat and crunchy. Probably made
> >> of soy bans or other beans.
> >
> >It was probably senbei.
> >
> >https://tadaimajp.com/2016/09/senbei/
> I don't think they were made of rice.

By a process of elimination, I have come to the conclusion that you had falafel.

On Fri, 23 Oct 2020 21:15:18 -0700 (PDT), dsi1
> wrote:

>On Friday, October 23, 2020 at 12:26:59 PM UTC-10, Bruce wrote:
>> On Fri, 23 Oct 2020 14:40:15 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Friday, October 23, 2020 at 11:04:57 AM UTC-10, Bruce wrote:
>> >> On Fri, 23 Oct 2020 13:54:45 -0700 (PDT), dsi1
>> >> > wrote:
>> >>
>> >> >On Friday, October 23, 2020 at 10:43:41 AM UTC-10, Bruce wrote:
>> >> >> On Fri, 23 Oct 2020 13:26:29 -0700 (PDT), dsi1
>> >> >> > wrote:
>> >> >>
>> >> >> >On Friday, October 23, 2020 at 9:14:03 AM UTC-10, Bryan Simmons wrote:
>> >> >> >> On Wednesday, October 21, 2020 at 12:56:26 PM UTC-5, KenK wrote:
>> >> >> >> > >
>> >> >> >> > I do the same thing. I use 2 and 1/2 C of northern beans for a crockpot
>> >> >> >> > bean soup/stew but I'm getting tired of so many daily bean meals. Next time
>> >> >> >> > will try 2 C.
>> >> >> >> >
>> >> >> >> It's weird. I love pinto beans, black beans and red kidney beans, and could
>> >> >> >> happily eat them every day, but I have a strong aversion to Great Northern
>> >> >> >> beans. I can't even be in the same house where they're cooking.
>> >> >> >>
>> >> >> >> --Bryan
>> >> >> >
>> >> >> >Oddly enough, the Japanese see beans as mostly a dessert and sweets food. Why is that? I donno. It's like a whole alternate universe. They make two main types of sweet bean paste - red and white but some unusual ones are also made.
>> >> >>
>> >> >> I once had really nice savoury breakfast bean cookies at a Tokyo
>> >> >> airport hotel. Only if you chose the Japanese breakfast. I wish I knew
>> >> >> their name.
>> >> >
>> >> >It was probably manju.
>> >> >
>> >> >https://www.japan-experience.com/to-...eady/the-manju
>> >>
>> >> They weren't sweet, but savoury. And flat and crunchy. Probably made
>> >> of soy bans or other beans.
>> >
>> >It was probably senbei.
>> >
>> >https://tadaimajp.com/2016/09/senbei/
>> I don't think they were made of rice.
>
>By a process of elimination, I have come to the conclusion that you had falafel.

I'm familiar with falafel. It must have been something pretty
mainstream for Japanese since it was just an airport hotel, not a very
fancy place.

Bruce wrote:
> I know. If it fits, you'll eat it.
>
You really are a post humping ****wit.

Jill

On Sat, 24 Oct 2020 14:27:57 -0400, jmcquown >
wrote:

>Bruce wrote:
>> I know. If it fits, you'll eat it.
>>
>You really are a post humping ****wit.

That may or may not be the case, but at last I don't post under
someone else's name.

Bruce wrote:
> On Sat, 24 Oct 2020 14:27:57 -0400, jmcquown >
> wrote:
>
>> Bruce wrote:
>>> I know. If it fits, you'll eat it.
>>>
>> You really are a post humping ****wit.
>
> That may or may not be the case, but at last I don't post under
> someone else's name.
>

It *definitely* is the case. And correct, you have never posted
under pseudonyms such as "Druce". And several other more fanciful
names.