On Jun 17, 5:28*pm, Chemiker > wrote:
> On Wed, 17 Jun 2009 15:04:08 -0700 (PDT), Bobo Bonobo®
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> > wrote:
> >On Jun 17, 3:50*pm, Chemiker > wrote:
> >> On Wed, 17 Jun 2009 05:31:48 -0700 (PDT), John Kuthe
>
> >> > wrote:
> >> >Here's my "recipe":
>
> >> snip
>
> >> >John Kuthe...
>
> >> Hey, john!
>
> >> It is said that the chicken is the palette of the food
> >> artist. If that is true, surely beans are the artist's
> >> staple. Beans are amazing food!
>
> >> Welcome aboard....
>
> >This thread inspired me to dust off a baked bean recipe from several
> >years ago. *I had to go to Penzeys to get spices since my paprika was
> >old and mustard gone who knows where. *I tried a new mustard, and
> >revised the recipe to include it. *I also subbed Aleppo flakes for
> >some of the paprika. *The other thing I changed was using tomato puree
> >instead of paste, as I was out of paste, so I had to cook down the
> >mixture. *I kept the proportions except that the original had 4 T of
> >tomato paste.
> >I also used the pressure cooker, which I do to cook beans anyway, but
> >I used it for the final stage, instead of baking, and the beans got
> >too soft. *It tasted great to both my wife and me--she tasted a
> >spoonful on her lunch hour--but it was not right for "baked" beans.
> >Still, I kept eating it and *ruined my dinner*. *I made cappellini w/
> >meat sauce for the family, but I was too "full of beans" to share in
> >it.
>
> So.
>
> You was fulla beans, neh?
>
> Musta been full of happy!

I love beans, and they don't tend to make me flatulent. For breakfast
I'd had a bean burrito from Del Taco. If they do tend to make some
people farty, Beano works really well. I take it that you are also a
bean lover. Funny, but the food that I detest most, even more than
cruciferous veggies, is Great Northern beans. There is something in
those white beans that is not present in red kidneys that I find
really repulsive.

In John's post he wrote about discarding the water from the first
boil. I wholeheartedly agree.
>
> Alex, looking at your recipe

I seldom post recipes, and in fact seldom measure and record
quantities of ingredients, but every once in a while my dear wife
requests that I do so. She has dallied with the idea of learning how
to cook. Today she announced that our niece's husband, who is a
former chef, and now a teacher at a culinary school is going to teach
her basic sauces. She's a baker, not a cook, and sauces are a pretty
rote thing, requiring attention to detail. He's not only an
accomplished cook, but a really nice guy. It makes me so happy that
this niece whom I love so much has found such a great husband, but I
digress. One guy I know looked at the above recipe and suggested that
it was missing ground clove. I respectively disagreed, but that's
just me, and my own tastes.

--Bryan