On Wed, 13 Apr 2005 14:54:30 -0500, Damsel in dis Dress wrote:

> A little birdie told me that sf > said:
>
> >On Wed, 13 Apr 2005 13:43:54 -0500, Damsel in dis Dress wrote:
> >
> >> If I made my own mult-bean mixture, I'd skip the lima beans and the
> >> garbanzos.
> >
> >I think you probably needed to cook it a couple of hours longer in
> >that case. Did your beans have time to really "mush" up? I like it
> >thick with just a few beans that can can look at and say "that's a
> >bean".... which are NOT garbanzos and seldom limas.
>
> I can't stand mushy soup. I never blend any of it, with the exception of a
> small portion of potato soup, just to provide body. I want my beans to be
> beans. Each variety almost needs to be cooked separately to achieve that.
>
In that case, you like broth with lots of stuff in it. I don't call
thick bean soup "mushy". I call over-cooked vegetables mushy.

> My taste buds don't like lima beans. The garbanzos are just fine. My
> objection is the drastic change in texture.
>
I don't like garbanzos (too mealy for me) unless they are ground up
and made into something that doesn't resemble a garbanzo bean. Longer
cooking takes care of the garbanzo problem, because they are among the
first beans that break down to thicken the soup and given long enough
cooking, the biggest limas will eventually disintegrate.





Practice safe eating. Always use condiments.

On Wed, 13 Apr 2005 18:27:34 -0500, Damsel in dis Dress wrote:

> A little birdie told me that "JJ" > said:
>
> >Take care my dear. Later.
>
> Thanks, JJ. You've put a big smile on my face and a few tears welling up
> in my eyes.

<sniffle>
we're just one big happy family



Practice safe eating. Always use condiments.

On Wed, 13 Apr 2005 14:55:33 -0500, Damsel in dis Dress wrote:

> A little birdie told me that sf > said:
>
> >On Wed, 13 Apr 2005 13:46:38 -0500, Damsel in dis Dress wrote:
> >
> >> As far as pinto beans, I have to make a batch of those, and write down what
> >> I toss in, and how much. I always cook them with beer and, and I never
> >> cook them to mush. I like my beans to be beans. I serve them with
> >> shredded cheddar melted on top.
> >
> >Pinto beans make teriffic soup! Cook them to a mush with lots of
> >onion and garlic (no broth, no ham).
>
> No mush! LOL!

Thick soup is a better word final product, but mush is a perfectly
good descriptor for the state of the cooked beans.
>
Have you ever considered that polenta is just cornmeal mush with stuff
in it? Fried Polenta is fried cold, congealed mush.

> >Salt it at the end and serve it
> >up with a dollop of good salsa and lots of chopped cilantro. A dab of
> >sour cream to top it all off is wickedly good. Serve with hot
> >tortillas and you've got a meal!
>
> Cilantro. Now, that sounds good.
>
Whew! I finally said something right.





Practice safe eating. Always use condiments.

A little birdie told me that sf > said:

>Have you ever considered that polenta is just cornmeal mush with stuff
>in it? Fried Polenta is fried cold, congealed mush.

Yup. They both sound equally disgusting.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that sf > said:

>On Wed, 13 Apr 2005 18:27:34 -0500, Damsel in dis Dress wrote:
>
>> A little birdie told me that "JJ" > said:
>>
>> >Take care my dear. Later.
>>
>> Thanks, JJ. You've put a big smile on my face and a few tears welling up
>> in my eyes.
>
><sniffle>

<SCOWL>

>we're just one big happy family

JJ's from a different family, just popping in for a quick visit.

Carol
--
Coming at you live, from beautiful Lake Woebegon

>
>The ham is gone. We had enough left for two or three more omelettes when I
>discovered a tiny, dark green patch of mold. Out it went!

I solved that problem when I decided on split pea soup ;-)

Ginny
>

Damsel in dis Dress wrote on 13 Apr 2005 in rec.food.cooking

> A little birdie told me that sf > said:
>
> >Have you ever considered that polenta is just cornmeal mush with
> >stuff in it? Fried Polenta is fried cold, congealed mush.
>
> Yup. They both sound equally disgusting.
>
> Carol

Yeah the stuff is grits in disguise.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

<<<I do use it in my bean with bacon soup. =A0I love Campbell's
bean with bacon, and my recipe is patterned after theirs.


OOh! Will you post it? I al;ways loved Campbell's Beacn with
bacon....but I've been vegetarian for a lot of years. I do use liquid
smoke, and soy bac-os, maybe i could play with your recipe a bit.

On Tue, 12 Apr 2005 18:13:47 -0500, Damsel in dis Dress
> wrote:

>Neither Crash nor I have ever tried it, but we bought a bag of the dried
>beans with powdered ham stuff last night. You add canned tomatoes, chili
>powder, lemon juice, onions and garlic. Is this stuff good as-is, or
>should we be adding some other seasonings (I assume that a bay leaf is in
>order)? This is a 20-ounce bag. We'd better like this stuff!
>
><sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
>don't know whether or not I'll like it? </sarcasm> Thank you in advance,
>Sheryl, for your concern.
>
>Thanks,
>Carol

Make 15 Bean Chili and really stir up the no-bean Chili crowd.

;-)


Rusty

A little birdie told me that "Jude" > said:

><<<I do use it in my bean with bacon soup. love Campbell's
>bean with bacon, and my recipe is patterned after theirs.
>
>
>OOh! Will you post it? I al;ways loved Campbell's Beacn with
>bacon....but I've been vegetarian for a lot of years. I do use liquid
>smoke, and soy bac-os, maybe i could play with your recipe a bit.

Soitenly!

* Exported from MasterCook *

Damsel's Bean with Bacon Soup

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : legumes soups/chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
few drops liquid smoke flavoring

Sort and wash beans, and soak overnight in 6 cups lukewarm water. Drain
thoroughly.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces until crisp.
Remove from pan and set aside. Saute onion in bacon grease until
translucent.

In a large saucepan or dutch oven, combine all ingredients except liquid
smoke. Heat to boiling, then lower heat and simmer for 1 1/2 to 2 hours,
or until beans are tender. Add liquid smoke to taste.


- - - - - - - - - - - - - - - - - - -
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that Rusty >
said:

>Make 15 Bean Chili and really stir up the no-bean Chili crowd.

After Crash suggested using saltine crackers in the soup, that's exactly
what it tasted like to me. Vegetarian chili. That's why I want to develop
my own version of the soup. I don't want it to taste like something else.

Don't get me wrong. The soup was good. It's just not "my" soup yet.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> A little birdie told me that Rusty
>
> said:
>
> >Make 15 Bean Chili and really stir up the no-bean Chili crowd.
>
> After Crash suggested using saltine crackers in the soup, that's
exactly
> what it tasted like to me. Vegetarian chili. That's why I want to
develop
> my own version of the soup. I don't want it to taste like something
else.
>
> Don't get me wrong. The soup was good. It's just not "my" soup yet.

I already told you... "you" need tube steak. hehe

Sheldon

A little birdie told me that "Sheldon" > said:

>Damsel in dis Dress wrote:
>> A little birdie told me that Rusty
>
>> said:
>>
>> >Make 15 Bean Chili and really stir up the no-bean Chili crowd.
>>
>> After Crash suggested using saltine crackers in the soup, that's
>> exactly what it tasted like to me. Vegetarian chili. That's why I want to
>> develop my own version of the soup. I don't want it to taste like something
>> else.
>>
>> Don't get me wrong. The soup was good. It's just not "my" soup yet.
>
>I already told you... "you" need tube steak. hehe

Damsel plugs her ears and sings, "La-la-la-la-la-la-la ..."

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Wed, 13 Apr 2005 19:37:06 -0500, Damsel in dis Dress wrote:

> A little birdie told me that sf > said:
>
> >On Wed, 13 Apr 2005 18:27:34 -0500, Damsel in dis Dress wrote:
> >
> >> A little birdie told me that "JJ" > said:
> >>
> >> >Take care my dear. Later.
> >>
> >> Thanks, JJ. You've put a big smile on my face and a few tears welling up
> >> in my eyes.
> >
> ><sniffle>
>
> <SCOWL>
>
> >we're just one big happy family
>
> JJ's from a different family, just popping in for a quick visit.
>
You two got me all sentimental and I'm still feeling warm & fuzzy
after that heartfelt exchange.... :')

BTW: I see JJ posting here quite a bit and haven't figured out how you
two have managed to miss each other so often!




Practice safe eating. Always use condiments.

A little birdie told me that sf > said:

>BTW: I see JJ posting here quite a bit and haven't figured out how you
>two have managed to miss each other so often!

There's "A Gal Called JJ" from RFC, and "JJ" from the low carb group. It
was the latter JJ who popped in for a moment. He's lost 96 pounds
low-carbing. A very sweet man. He's one of the folks I miss from that
group.

Carol
--
Coming at you live, from beautiful Lake Woebegon

jmcquown wrote:

>
> Check the sodium content on whatever you buy. I know you have a problem
> with salt sensitivity and some of those "bases" are heavily laden with it.
>
> Jill
>
>

Yes, most of those "bases" should be labeled "chicken flavored salt" or
"beef flavored salt".

On Thu, 14 Apr 2005 00:42:44 -0500, Damsel in dis Dress wrote:

> A little birdie told me that sf > said:
>
> >BTW: I see JJ posting here quite a bit and haven't figured out how you
> >two have managed to miss each other so often!
>
> There's "A Gal Called JJ" from RFC, and "JJ" from the low carb group. It
> was the latter JJ who popped in for a moment. He's lost 96 pounds
> low-carbing. A very sweet man. He's one of the folks I miss from that
> group.
>
"I see!" - said the blind man to his deaf wife.




Practice safe eating. Always use condiments.

One time on Usenet, Dog3 > said:
> (Gal Called J.J.) wrote in
> :
> > One time on Usenet, Dog3 > said:

<snip fresh ham hocks>

> >> I have no problem finding either in St. Louis. Both are readily
> >> available in almost every grocery store.
> >
> > Well then, I'm sure you wouldn't mind shipping some my way, right...
> > ;-)
> >
> > J.J. in WA (Really, I'm just kidding)
>
> If you want some I'll ship to you. Lemme know. Email is dog30 at charter
> dot net.

Michael, you're just the sweetest guy! I'm going to try more local
sources first, but I'll keep your offer in mind. Thank you... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

One time on Usenet, said:
> A little birdie told me that sf > said:

> >BTW: I see JJ posting here quite a bit and haven't figured out how you
> >two have managed to miss each other so often!
>
> There's "A Gal Called JJ" from RFC, and "JJ" from the low carb group.

<snip>

There's a "JJ" of some kind in just about every group, or so it
seems, and often more than one. I may just start using my real name
in RFC to ease the confusion. My original paranoia sprang from hanging
out in a flame group many years ago, but I don't **** people off
that much now... ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

A little birdie told me that (Gal Called
J.J.) said:

>There's a "JJ" of some kind in just about every group, or so it
>seems, and often more than one. I may just start using my real name
>in RFC to ease the confusion. My original paranoia sprang from hanging
>out in a flame group many years ago, but I don't **** people off
>that much now... ;-)

I've already forgotten your real name, but I recall that it was pretty.

I'm a lot less ornery than I was in '97, when I first burst onto the RFC
scene. I do make the occasional exception, but I'm basically a nice girl
these days (better drugs).

My paranoia isn't even my own. When I first started posting to newsgroups,
I used my full, real name. Crash freaked. So I went back to the name I
used on our local BBS. 12 years now! Wow!

Carol (the name my parents bestowed upon me)
--
Coming at you live, from beautiful Lake Woebegon

Gal Called J.J. wrote:
>
> There's a "JJ" of some kind in just about every group, or
> so it
> seems, and often more than one. I may just start using my
> real name
> in RFC to ease the confusion. My original paranoia sprang
> from hanging
> out in a flame group many years ago, but I don't ****
> people off
> that much now... ;-)

You mean that JJ is not your real name...either? I'm so
shocked ;-)

I don't/won't post here much so I won't contribute to the
confusion, at least no more than I already have that is. I
breeze through here for a look around on occasion and only
stopped by this time to say hello to an earlier
acquaintance...that being Carol.

Take care all.

--
JJ.

A little birdie told me that "JJ" > said:

>I don't/won't post here much so I won't contribute to the
>confusion, at least no more than I already have that is. I
>breeze through here for a look around on occasion and only
>stopped by this time to say hello to an earlier
>acquaintance...that being Carol.

He's a real sweetheart, isn't he?

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
>
> He's a real sweetheart, isn't he?
>
> Carol

I'm blushing.

You know, you're allowed to send me an e-mail to say hello
on occasion...

How's Crash doing? Taking good care of you I hope.

Oh, so I don't get harangued for posting off topic; I'm
cooking a meatloaf while I'm typing this. My ultimate
comfort food.

--
JJ.

A little birdie told me that "JJ" > said:

>Damsel in dis Dress wrote:
>>
>> He's a real sweetheart, isn't he?
>>
>> Carol
>
>I'm blushing.

You're so cute when you blush. *GRIN*

>You know, you're allowed to send me an e-mail to say hello
>on occasion...

Ah, yes. If I only had your e-mail address (I lost a ton of e-mails while
back). Wanna drop me a line, and I'll write back to you?

>How's Crash doing? Taking good care of you I hope.

Yeah, I'm going through some horrible times, and he just stands right by my
side. He is a treasure.

>Oh, so I don't get harangued for posting off topic; I'm
>cooking a meatloaf while I'm typing this. My ultimate
>comfort food.

Mine, too. Unfortunately, I am compelled to chop the meatloaf up and stir
it together with gravy, mashed potatoes, and corn. Not terribly low-carb.

Looking forward to hearing from you.

Carol
--
Coming at you live, from beautiful Lake Woebegon

One time on Usenet, said:
> A little birdie told me that "JJ" > said:
>
> >I don't/won't post here much so I won't contribute to the
> >confusion,

Please don't concern yourself about that -- having a non-gender
specific nick has only made many (not just RFC) folks assume I'm
a guy. Nothing wrong with men (I even married one), I just don't
happen to be one. So I was going to change anyway.

> >at least no more than I already have that is. I
> >breeze through here for a look around on occasion and only
> >stopped by this time to say hello to an earlier
> >acquaintance...that being Carol.
>
> He's a real sweetheart, isn't he?

Yes, he does the name "J.J." proud... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Thu, 14 Apr 2005 08:17:14 -0400, George wrote:

> jmcquown wrote:
>
> >
> > Check the sodium content on whatever you buy. I know you have a problem
> > with salt sensitivity and some of those "bases" are heavily laden with it.
> >
> > Jill
> >
> >
>
> Yes, most of those "bases" should be labeled "chicken flavored salt" or
> "beef flavored salt".

Beef/chicken flavor? I though it was just fancy colored salt!





Practice safe eating. Always use condiments.

One time on Usenet, said:
> A little birdie told me that (Gal Called
> J.J.) said:
>
> >There's a "JJ" of some kind in just about every group, or so it
> >seems, and often more than one. I may just start using my real name
> >in RFC to ease the confusion. My original paranoia sprang from hanging
> >out in a flame group many years ago, but I don't **** people off
> >that much now... ;-)

> I've already forgotten your real name, but I recall that it was pretty.

Aren't you sweet!

> I'm a lot less ornery than I was in '97, when I first burst onto the RFC
> scene. I do make the occasional exception, but I'm basically a nice girl
> these days (better drugs).

I've been reading RFC since about '98 or so, IIRC -- I've always thought
you were one of the nice ones.

> My paranoia isn't even my own. When I first started posting to newsgroups,
> I used my full, real name. Crash freaked. So I went back to the name I
> used on our local BBS. 12 years now! Wow!

Oh, talk about coincidence -- when I first starting doing Usenet in
'96, I also used my full real name and my husband also freaked. Small
world!

> Carol (the name my parents bestowed upon me)

And a lovely name it is... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG