In article <CsKAi.19$CO5.2@trndny01>,
"Julie Bove" > wrote:

> > http://www.mygiftsolutions.com/shop-...Rotel/main.htm
> >
> > I have a friend tho' that substitutes cream cheese for the Velveeta.
> >
> > It's tasty. ;-d
>
> My fave is equal amounts of cream cheese and Velveeta. Melt, thin down with
> salsa, then add plenty of fresh chopped spinach. I generally doctor this up
> with hot peppers, sliced green onion and maybe a bit of cilantro. It's a
> big hit at parties.

That sounds interesting.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article <GpKAi.30$J65.18@trndny08>,
"Julie Bove" > wrote:

> > Black soy beans. They are low carb.
>
> I hear a lot of good things about those but I got rid of my thyroid problem
> when I got rid of the soy and my daughter is allergic to soy. Must be nice
> for those who can eat them though!

I already have a thyroid problem and soy is not a regular part of my
diet. I cook beans maybe twice per year and tofu is also a rare treat.

I wish it was that simple. ;-)

Black soy beans are a nice low carb indulgence for when I really want a
good pot of hammy beans!

I've got two ham bones and some skin to make stock out of and the beans
are soaking...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

<snipped for space>
>
> Also, i think whisky is very underrated as a cooking ingredient, i
> routinely put a bit in my tomato sauce for pasta.

Fascinating recipe.

I'm saving that for future ideas, thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article <EDOAi.524$2p5.216@trndny05>,
"Julie Bove" > wrote:

> > Also, i think whisky is very underrated as a cooking ingredient, i
> > routinely put a bit in my tomato sauce for pasta.
>
> Don't think I could use whiskey. Daughter is allergic to gluten. I think
> it's in there, but not sure.

There are corn whiskies available.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Joseph Littleshoes" > wrote in message
...

> Well, define "tenderness" i have been told you can over boil and egg till
> it is "tough" and the same thing with boiled chicken, i don't get that,
> how tough can an boiled egg, chicken or bean possibly be?

Tough beans are pretty much inedible. Generally the acid foods are added
after the beans are tender.

In article >,
Christine Dabney > wrote:

> On Mon, 27 Aug 2007 23:47:07 -0700, Joseph Littleshoes
> > wrote:
>
>
> >Well, define "tenderness" i have been told you can over boil and egg
> >till it is "tough" and the same thing with boiled chicken, i don't get
> >that, how tough can an boiled egg, chicken or bean possibly be?
>
> Very.
>
> Trust me...you don't want to overcook any of these. The chicken will
> disintegrate..and not be very good.
> The egg will taste and smell like sulfur...and look awful.
>
> If you want to try it, go ahead. But don't say we didn;t warn
> you...LOL.
>
> Christine

Any food can be "Cooked to death".

Ew.

I consider hard boiled eggs to be perfect if the yolk stays yellow and
slightly soft at the center.

Beans can turn to mush.

Chicken to sawdust.

Overcooked food has no nutritional value. May as well buy cans.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Joseph Littleshoes > wrote:

>> That much lime juice easily adds enough acid to prevent the
>> beans from cooking to tenderness.

>Well, define "tenderness" i have been told you can over boil and egg
>till it is "tough" and the same thing with boiled chicken, i don't get
>that, how tough can an boiled egg, chicken or bean possibly be?

My experience, which corresponds to what is reported in cooking
resources, is that beans will not become tender at all if the
cooking liquid is that acidic. (Even less acid will arrest bean
cooking.) They will remain in the same state they were in
after just soaking. (Which could, under some circumstances, be
close to edible, but usually not.)

Steve

In article >,
(Steve Pope) wrote:

> Joseph Littleshoes > wrote:
>
> >> That much lime juice easily adds enough acid to prevent the
> >> beans from cooking to tenderness.
>
> >Well, define "tenderness" i have been told you can over boil and egg
> >till it is "tough" and the same thing with boiled chicken, i don't get
> >that, how tough can an boiled egg, chicken or bean possibly be?
>
> My experience, which corresponds to what is reported in cooking
> resources, is that beans will not become tender at all if the
> cooking liquid is that acidic. (Even less acid will arrest bean
> cooking.) They will remain in the same state they were in
> after just soaking. (Which could, under some circumstances, be
> close to edible, but usually not.)
>
> Steve

I've seen the same thing in many references.

Serve lime wedges on the side to be used with the finished recipe.
Don't cook the beans in them.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Christine Dabney wrote:
> On Mon, 27 Aug 2007 23:47:07 -0700, Joseph Littleshoes
> > wrote:
>
>
>
>>Well, define "tenderness" i have been told you can over boil and egg
>>till it is "tough" and the same thing with boiled chicken, i don't get
>>that, how tough can an boiled egg, chicken or bean possibly be?
>
>
> Very.
>
> Trust me...you don't want to overcook any of these. The chicken will
> disintegrate..and not be very good.
> The egg will taste and smell like sulfur...and look awful.
>
> If you want to try it, go ahead. But don't say we didn;t warn
> you...LOL.
>
> Christine

Well of course, one can, on purpose, make any food inedible, i have
forgot chicken i was cooking till it turned to leather, but i was
disagreeing with effect of lime juice on beans.

I think it adds a delightful flavour to white beans, black or red beans,
think of 3 bean salad, and there's plenty of uses for vinegar and beans.
--
JL

Steve Pope wrote:

> Joseph Littleshoes > wrote:
>
>
>>>That much lime juice easily adds enough acid to prevent the
>>>beans from cooking to tenderness.
>
>
>>Well, define "tenderness" i have been told you can over boil and egg
>>till it is "tough" and the same thing with boiled chicken, i don't get
>>that, how tough can an boiled egg, chicken or bean possibly be?
>
>
> My experience, which corresponds to what is reported in cooking
> resources, is that beans will not become tender at all if the
> cooking liquid is that acidic. (Even less acid will arrest bean
> cooking.) They will remain in the same state they were in
> after just soaking. (Which could, under some circumstances, be
> close to edible, but usually not.)
>
> Steve

Well i have never seen such a reference, and have had not trouble with
the recipe, i prefer my beans to be "al dente" unless i am making
refried beans, i like a bit of bite to my beans.

I make a black bean soup with either lime or lemon juice and have never
had a problem with it either.
--
JL

Joseph Littleshoes > wrote:

>Steve Pope wrote:

>> My experience, which corresponds to what is reported in cooking
>> resources, is that beans will not become tender at all if the
>> cooking liquid is that acidic. (Even less acid will arrest bean
>> cooking.) They will remain in the same state they were in
>> after just soaking. (Which could, under some circumstances, be
>> close to edible, but usually not.)

>Well i have never seen such a reference, and have had not trouble with
>the recipe, i prefer my beans to be "al dente" unless i am making
>refried beans, i like a bit of bite to my beans.

>I make a black bean soup with either lime or lemon juice and have never
>had a problem with it either.

Cool. Unless and until you have a problem with it, there's no
reason to change your methods.

I don't know all the whys and wherefores of it, but it is a risk.
I'll tell you, it's pretty disappointing when a pot of beans
simply will not cook because you let a small amount of tomato
or lemon or lime in it. (This recently happend to a pot of
beans here just because someone in the kitchen was sloppy about
stirring it with a spoon that had tomato sauce on it.)

Steve

Steve Pope wrote:

> Joseph Littleshoes > wrote:
>
>
>>I make a black bean soup with either lime or lemon juice and have never
>>had a problem with it either.
>
>
> Cool. Unless and until you have a problem with it, there's no
> reason to change your methods.
>
> I don't know all the whys and wherefores of it, but it is a risk.
> I'll tell you, it's pretty disappointing when a pot of beans
> simply will not cook because you let a small amount of tomato
> or lemon or lime in it. (This recently happend to a pot of
> beans here just because someone in the kitchen was sloppy about
> stirring it with a spoon that had tomato sauce on it.)
>
> Steve

I remember the time i tasted mashed potatoes for the seasonings with a
spoon i had been measuring anchovy paste with and did not wipe off and
was shocked and amazed at the delightful taste of a bit of anchovy in
the potatoes, now i routinely add it.

I just cant imagine an unwiped spoon having such a deleterious effect on
your beans, but i guess stranger things have happened.

Here's the black bean soup recipe i mentioned, in this case the beans
are just seasoned with the lime juice not cooked in it. The recipe is
an internet find, i just wish i could remember what site i found it on.

I substitute canola for olive oil, and the "can" of chillies i use is a
small 4 ounce can. A dollop of sour cream instead of the lime slices or
cilantro makes a nice finishing touch.

Frijoles Negro

Black Bean Soup with Lime and Cumin

Portions: 2-4

Ingredients:

2 cups black beans (4 cups cooked)
1-1/2 Tbs. olive oil
1 Tbs. whole cumin
1 cup chopped onions
4 cups of the reserved bean stock
1/2 canned chipotle chillies
1/4 cup plus 2 Tbs. lime juice
salt to taste

Instructions:

1. Sort, rinse, soak, and cook 2 cups black beans (4 cups cooked) by
your preferred method.

2. While the beans are cooking, heat 1 & 1/2 Tbs. olive oil in a non
stick or heavy bottomed frying pan over
medium heat.

3. When hot, add 1 Tbs. whole cumin and brown it (don't burn it!).

4. Add 1 cup chopped onions and cook slowly until browned.

5. Drain the beans, reserving 5 cups of the stock. Puree
the beans with 4 cups of the reserved stock in a blender or food processor.

6. Add the onion mixture, 1/2 canned chipotle chillies, 1/4 cup plus 2
Tbs. lime juice, and salt to taste. Process until velvety smooth. If the
soup is too thick, thin it with the remaining cup of stock.

7. Garnish each serving with a slice of lime floating in the middle and
a sprinkling of finely chopped
cilantro.
--
JL

"Omelet" > wrote in message
news
> In article <EDOAi.524$2p5.216@trndny05>,
> "Julie Bove" > wrote:
>
>> > Also, i think whisky is very underrated as a cooking ingredient, i
>> > routinely put a bit in my tomato sauce for pasta.
>>
>> Don't think I could use whiskey. Daughter is allergic to gluten. I
>> think
>> it's in there, but not sure.
>
> There are corn whiskies available.

Oh okay. I'm not a drinker.

On Mon, 27 Aug 2007 20:05:24 -0400, Tara >
wrote:

>
>
>>On 2007-08-27, Omelet > wrote:
>>
>>> If one MUST use canned chili, at least use Hormel!
>
>Wendy's chili is good in chili dip.
>
>Tara

it's a relief to know wendy's chili is good for something.

your pal,
blake

On Wed, 29 Aug 2007 18:03:03 GMT, blake murphy >
wrote:

>it's a relief to know wendy's chili is good for something.

I don't mind a Wendy's baked potato topped with chili from the same.
Add some hot sauce and it's a satisfying fast food lunch.

I do prefer Wendy's chili to canned chili in a convenience food type
of recipe. I usually have some homemade chili in the freezer to use
if I am going to make such a recipe. In a chili emergency, I would
pick up Wendy's chili before I would pick up canned chili.

Tara

(Steve Pope) wrote in news:fb24dd$cr0$1
@blue.rahul.net:

> I don't know all the whys and wherefores of it, but it is a risk.
> I'll tell you, it's pretty disappointing when a pot of beans
> simply will not cook because you let a small amount of tomato
> or lemon or lime in it. (This recently happend to a pot of
> beans here just because someone in the kitchen was sloppy about
> stirring it with a spoon that had tomato sauce on it.)
>
> Steve
>
>

Consider the amount of tomato sauce on a spoon used to stir that tomato
sauce or to scrape that sauce out of a can...whatever; carefully
collected I doubt it would measure even a 1/4 tsp. Consider the acidic
level of that collected 1/4 tsp of sauce.

If you are having problems with cooking a pot full of beans because
considerably less than a tsp of tomato sauce was introduced, I suggest
that where you are buying the beans is the problem. Just like grocery
store spices beans age and should be used well before their first
birthday.

Beans that are too old will be crunchier than beans with a little acidity
added to the water. 1 cup of beans cooking in 3 or 4 cups of water
wouldn't have much of a PH change from way less than 1 tsp of tomato
sauce.

County to county, town to town the ph level of plain tap water changes
and one of your neighbours is cooking beans in more acidic water than
your way less than a tsp of tomato sauce effected pot of beans, with no
trouble at all.

I know this because for years I couldn't cook beans to save my
life...until I tried some from a store that had better bean turn around.





--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus > wrote:

(Steve Pope) wrote in news:fb24dd$cr0$1

>> I don't know all the whys and wherefores of it, but it is a risk.
>> I'll tell you, it's pretty disappointing when a pot of beans
>> simply will not cook because you let a small amount of tomato
>> or lemon or lime in it. (This recently happend to a pot of
>> beans here just because someone in the kitchen was sloppy about
>> stirring it with a spoon that had tomato sauce on it.)

>Consider the amount of tomato sauce on a spoon used to stir that tomato
>sauce or to scrape that sauce out of a can...whatever; carefully
>collected I doubt it would measure even a 1/4 tsp. Consider the acidic
>level of that collected 1/4 tsp of sauce.

>If you are having problems with cooking a pot full of beans because
>considerably less than a tsp of tomato sauce was introduced, I suggest
>that where you are buying the beans is the problem.

Good theory, but not correct for the incident I describe above.

Steve

On Wed, 29 Aug 2007 19:10:43 -0400, Tara >
wrote:

>On Wed, 29 Aug 2007 18:03:03 GMT, blake murphy >
>wrote:
>
>>it's a relief to know wendy's chili is good for something.
>
>I don't mind a Wendy's baked potato topped with chili from the same.
>Add some hot sauce and it's a satisfying fast food lunch.
>
>I do prefer Wendy's chili to canned chili in a convenience food type
>of recipe. I usually have some homemade chili in the freezer to use
>if I am going to make such a recipe. In a chili emergency, I would
>pick up Wendy's chili before I would pick up canned chili.
>
>Tara

the wendy's chili i've seen looks like pork 'n' beans. maybe it's
just a crazed local franchiser.

your pal,
blake