On Tue, 4 Sep 2007 14:49:05 -0500, "Gregory Morrow"
> wrote:


>Everything I made from scratch, except the beans were Bush's that I goosed
>up with some additions (I had like ten cans in my pantry that I had to use,
>so...). For some reason people don't seem to bring that old staple baked
>beans much anymore, people raved about mine and every last bean got eaten.

I find that to be true as well.

When I make my mother's baked beans, it disappears like lightning....
The recipe is simple, and it cooks all day long. I fix it in the
bean pot I got years and years ago, and the aroma is tantalizing to
the point where one is just drooling waiting for the beans to be done.

Summer isn't done here yet. The tomato crop is really just starting
to be good here and I have several things left to do with the tomatoes
I can find.

That all being said, I to am looking forward to the fall produce and
cooking.

Christine

- Coleslaw

- Potato Salad

- Peanut Noodles

- Baked beans

- Corn on the cob

I LUV all this stuff but it seems like I spent so much time over the recent
Labor Day weekend making it that I was all tuckered out by the time it was
served at the parties for which it was made...I made MASSES of everything
(12 lbs. of tater salad, etc.). Corn was cheap here in Chicawgo (14 cents
per ear), so I bought like 50 ears. I don't mind shucking it (it't a task I
find rather 'therapeutic', actually), but I've got a coupla dozen ears still
left. Maybe I'll make some corn relish...

Still got a large pasta pot full 'o peanut noodles, I guess I'll apportion
that out to a coupla always - hungry bartenders I know and the nice Filipino
family that own the corner convenience store

:-)

Everything I made from scratch, except the beans were Bush's that I goosed
up with some additions (I had like ten cans in my pantry that I had to use,
so...). For some reason people don't seem to bring that old staple baked
beans much anymore, people raved about mine and every last bean got eaten.
Pasta salads are a dime a dozen these days, so there was a surfeit of them
everywhere. They are okay, but as the song sez, "You gotta have a gimmick",
a good pasta salad needs something that makes it really stand out from the
rest of the bland crowd...large amounts I see go un - eaten.

People seem amazed that I buy *heads* of cabbage to make cole slaw, I say,
"Hey, what else do you use a food processor for?". Takes me about ten or so
minutes to process four huge heads of cabbage for slaw, it's no
biggie...while I have the processor out I also whirl up the dressing, it's
far superior and cheaper to anything one can buy.

Anyways, it was a very successful summer season here at "the commissary",
now I'm ready for colder - weather stuff...

--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

Christine Dabney wrote:

> On Tue, 4 Sep 2007 14:49:05 -0500, "Gregory Morrow"
>
> > wrote:
> >Everything I made from scratch, except the beans were Bush's that I goosed
> >up with some additions (I had like ten cans in my pantry that I had to use,
> >so...). For some reason people don't seem to bring that old staple baked
> >beans much anymore, people raved about mine and every last bean got eaten.
>
> I find that to be true as well.
>
> When I make my mother's baked beans, it disappears like lightning....
> The recipe is simple, and it cooks all day long. I fix it in the
> bean pot I got years and years ago, and the aroma is tantalizing to
> the point where one is just drooling waiting for the beans to be done.


Made - from - scratch baked beans are going to be a staple here this
winter, they go so well with pork, beef, etc. I only ever entertain
at home for a crowd of maybe four max, so these will be somewhat more
manageable than making them for a big crowd...


To goose up the Bush's I saute some onions, garlic, and finely - diced
celery and bell pepper, then to that I add soy sauce, dark beer,
sriracha, and brown sugar, etc. 'til it gets all dark. Add this to
the beans, then bake for an hour or so...

I added some browned cut - up hot Eye - talian sausage to one batch,
they got snarfed RIGHT down...

For so many folks "baked beans" = "cheap canned baked beans", e.g. Van
de Camp's or some such. Simply terrible...they are thrilled to see
decent baked beans.



> Summer isn't done here yet. The tomato crop is really just starting
> to be good here and I have several things left to do with the tomatoes
> I can find.
>
> That all being said, I to am looking forward to the fall produce and
> cooking.


I'm planning on doing a lot of baking, for one thing. Haven't ever
baked much...some of the offerings mentioned here look very good.
Can't believe I've never baked a loaf of yeast bread (many quick
breads, though)...in fact I don't remember even baking simple stuff
like cookies, etc. (maybe because I don't have a sweet tooth). About
all I've baked dessert - wise have been fruit crisps, etc....



--
Best
Greg

On Sep 4, 3:16 pm, Gregory Morrow > wrote:
> Christine Dabney wrote:
> > On Tue, 4 Sep 2007 14:49:05 -0500, "Gregory Morrow"
>
> > > wrote:
> > >Everything I made from scratch, except the beans were Bush's that I goosed
> > >up with some additions (I had like ten cans in my pantry that I had to use,
> > >so...). For some reason people don't seem to bring that old staple baked
> > >beans much anymore, people raved about mine and every last bean got eaten.
>
> > I find that to be true as well.
>
> > When I make my mother's baked beans, it disappears like lightning....
> > The recipe is simple, and it cooks all day long. I fix it in the
> > bean pot I got years and years ago, and the aroma is tantalizing to
> > the point where one is just drooling waiting for the beans to be done.
>
> Made - from - scratch baked beans are going to be a staple here this
> winter, they go so well with pork, beef, etc. I only ever entertain
> at home for a crowd of maybe four max, so these will be somewhat more
> manageable than making them for a big crowd...
>
> To goose up the Bush's I saute some onions, garlic, and finely - diced
> celery and bell pepper, then to that I add soy sauce, dark beer,
> sriracha, and brown sugar, etc. 'til it gets all dark. Add this to
> the beans, then bake for an hour or so...

I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
from - scratch baked beans," are you?

> --
> Best
> Greg

--Bryan

Bobo Bonobo® wrote:

> On Sep 4, 3:16 pm, Gregory Morrow > wrote:
>
>
>
>
>
> > Christine Dabney wrote:
> > > On Tue, 4 Sep 2007 14:49:05 -0500, "Gregory Morrow"
>
> > > > wrote:
> > > >Everything I made from scratch, except the beans were Bush's that I goosed
> > > >up with some additions (I had like ten cans in my pantry that I had to use,
> > > >so...). For some reason people don't seem to bring that old staple baked
> > > >beans much anymore, people raved about mine and every last bean got eaten.
>
> > > I find that to be true as well.
>
> > > When I make my mother's baked beans, it disappears like lightning....
> > > The recipe is simple, and it cooks all day long. I fix it in the
> > > bean pot I got years and years ago, and the aroma is tantalizing to
> > > the point where one is just drooling waiting for the beans to be done.
>
> > Made - from - scratch baked beans are going to be a staple here this
> > winter, they go so well with pork, beef, etc. I only ever entertain
> > at home for a crowd of maybe four max, so these will be somewhat more
> > manageable than making them for a big crowd...
>
> > To goose up the Bush's I saute some onions, garlic, and finely - diced
> > celery and bell pepper, then to that I add soy sauce, dark beer,
> > sriracha, and brown sugar, etc. 'til it gets all dark. Add this to
> > the beans, then bake for an hour or so...
>
> I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
> from - scratch baked beans," are you?


Nope..."made - from - scratch" means exactly that, from buying the
dried beans to the finished product...

"Goosed - up" means (to me) taking an already prepared product and
tweaking it with some additions...


--
Best
Greg

On Sep 4, 3:57 pm, Steve Wertz > wrote:
> On Tue, 04 Sep 2007 20:35:37 -0000, Bobo Bonobo® wrote:
> > I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
> > from - scratch baked beans," are you?
>
> Not to defend Greg, but he said the beans were not from scratch
> if you had read the post before getting all snotty again.
>
> You're just a little bitch, aren't you.

I was asking for clarification, and I don't think I was being snippy.
I think it's usually pretty obvious when I am.
>
> -sw

--Bryan

On Sep 4, 4:06 pm, Gregory Morrow > wrote:
> Bobo Bonobo® wrote:
> > On Sep 4, 3:16 pm, Gregory Morrow > wrote:
>
> > > Christine Dabney wrote:
> > > > On Tue, 4 Sep 2007 14:49:05 -0500, "Gregory Morrow"
>
> > > > > wrote:
> > > > >Everything I made from scratch, except the beans were Bush's that I goosed
> > > > >up with some additions (I had like ten cans in my pantry that I had to use,
> > > > >so...). For some reason people don't seem to bring that old staple baked
> > > > >beans much anymore, people raved about mine and every last bean got eaten.
>
> > > > I find that to be true as well.
>
> > > > When I make my mother's baked beans, it disappears like lightning.....
> > > > The recipe is simple, and it cooks all day long. I fix it in the
> > > > bean pot I got years and years ago, and the aroma is tantalizing to
> > > > the point where one is just drooling waiting for the beans to be done.
>
> > > Made - from - scratch baked beans are going to be a staple here this
> > > winter, they go so well with pork, beef, etc. I only ever entertain
> > > at home for a crowd of maybe four max, so these will be somewhat more
> > > manageable than making them for a big crowd...
>
> > > To goose up the Bush's I saute some onions, garlic, and finely - diced
> > > celery and bell pepper, then to that I add soy sauce, dark beer,
> > > sriracha, and brown sugar, etc. 'til it gets all dark. Add this to
> > > the beans, then bake for an hour or so...
>
> > I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
> > from - scratch baked beans," are you?
>
> Nope..."made - from - scratch" means exactly that, from buying the
> dried beans to the finished product...
>
> "Goosed - up" means (to me) taking an already prepared product and
> tweaking it with some additions...

Which beans do you start with?
>
> --
> Best
> Greg

--Bryan

On Sep 4, 4:06?pm, Gregory Morrow > wrote:
> Bobo Bonobo wrote:
> > On Sep 4, 3:16 pm, Gregory Morrow > wrote:
>
> > > Christine Dabney wrote:
> > > > On Tue, 4 Sep 2007 14:49:05 -0500, "Gregory Morrow"
>
> > > > > wrote:
> > > > >Everything I made from scratch, except the beans were Bush's that I goosed
> > > > >up with some additions (I had like ten cans in my pantry that I had to use,
> > > > >so...). For some reason people don't seem to bring that old staple baked
> > > > >beans much anymore, people raved about mine and every last bean got eaten.
>
> > > > I find that to be true as well.
>
> > > > When I make my mother's baked beans, it disappears like lightning....
> > > > The recipe is simple, and it cooks all day long. I fix it in the
> > > > bean pot I got years and years ago, and the aroma is tantalizing to
> > > > the point where one is just drooling waiting for the beans to be done.
>
> > > Made - from - scratch baked beans are going to be a staple here this
> > > winter, they go so well with pork, beef, etc. I only ever entertain
> > > at home for a crowd of maybe four max, so these will be somewhat more
> > > manageable than making them for a big crowd...
>
> > > To goose up the Bush's I saute some onions, garlic, and finely - diced
> > > celery and bell pepper, then to that I add soy sauce, dark beer,
> > > sriracha, and brown sugar, etc. 'til it gets all dark. Add this to
> > > the beans, then bake for an hour or so...
>
> > I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
> > from - scratch baked beans," are you?
>
> Nope..."made - from - scratch" means exactly that, from buying the
> dried beans to the finished product...
>
> "Goosed - up" means (to me) taking an already prepared product and
> tweaking it with some additions...
>
> --
> Best
> Greg- Hide quoted text -
>
> - Show quoted text -

I often goose up Bushes Baked Beans, they are good to begin with, but
when you add some special stuff, like you did, makes them really
yummy.


Now, The Peanut Noodles grabbed my attention, would you please post
the recipe? I happen to love them.

Thanks, Rosie

On Sep 4, 4:57 pm, Steve Wertz > wrote:
> On Tue, 04 Sep 2007 20:35:37 -0000, Bobo Bonobo® wrote:
> > I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
> > from - scratch baked beans," are you?
>
> Not to defend Greg, but he said the beans were not from scratch
> if you had read the post before getting all snotty again.
>
> You're just a little bitch, aren't you.
>
> -sw

Bush's baked bean are the bomb, just like homemade with a little this
and that added to them no one would know if you didn't tell them they
wern't made from scratch.

On Tue, 04 Sep 2007 21:34:17 -0000, Bobo Bonobo® >
wrote:

>On Sep 4, 3:57 pm, Steve Wertz > wrote:
>> On Tue, 04 Sep 2007 20:35:37 -0000, Bobo Bonobo® wrote:
>> > I'm confused. You aren't calling the "goose[d] up" Bush's, "Made -
>> > from - scratch baked beans," are you?
>>
>> Not to defend Greg, but he said the beans were not from scratch
>> if you had read the post before getting all snotty again.
>>
>> You're just a little bitch, aren't you.
>
>I was asking for clarification, and I don't think I was being snippy.
>I think it's usually pretty obvious when I am.
>>

It is... and I understood Greg's post.
Translation: He used canned bean's and added something to them.

Personally, I use Brick Oven baked beans and leave them alone. I once
did a side by side taste test of them and what I make - they were
indistinguishable. So, IMO... If I want baked beans (hubby doesn't
like baked beans) I can open a can and not feel like I'm downgrading.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Tue, 4 Sep 2007 16:22:35 -0500, Steve Wertz
> wrote:

>It figures you'd choose that term (or "dolled up") rather than
>"spruced up", which would make more sense.

I would have said "doctored up", so what does that say about me???

LOL


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Michael "Dog3" wrote:

> For me it is:
>
> Any flavor of Jell-O
> Oatmeal of any kind except oatmeal cookies.
> Boxed mashed potatoes.
> Pudding... any kind.
> Cream O' Wheat.
> Anything that comes in an IV bag.
>
> Michael

You and I were on similar diets.<g> I would add protein shakes and
scrambled eggs to the list.

Becca