I'm soaking the beans now and will make 15-bean soup tomorrow. I
generally follow the recipe on the bag. I was just wondering what it
would taste like if I added a cubed potato or two? Anyone ever tried
this? For some reason, the idea just occured to me and sounds like it
might work.

TIA

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

"Ken" > wrote in message
...
> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.
>
> TIA
>
> Ken
>
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner
>
>
>
>
>
>
I, like you, stick to the bag recipe, but nothing ventured, nothing gained.
I might try barley or rice before potatoes, though. Hmmmm, since you put
canned tomatoes in it, I wonder what okra would taste like in it as well?
-ginny

Ken wrote:
> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.
>
> TIA
>
> Ken

I think it's overkill on the starches, personally. But, maybe it's just me.

kili

On 22 Jun 2008 18:23:05 GMT, Ken > wrote:

>I'm soaking the beans now and will make 15-bean soup tomorrow. I
>generally follow the recipe on the bag. I was just wondering what it
>would taste like if I added a cubed potato or two? Anyone ever tried
>this? For some reason, the idea just occured to me and sounds like it
>might work.
>
You don't need potatoes, the soup gets thick enough. There are
varying beans - some cook faster than others. Some mixes even have
barley. Add potatoes will be overkill and just doesn't seem right to
me. Think about your seasonings, the package has good directions.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Ken wrote:
> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.
>
> TIA
>
> Ken
>
why not? i'd add it at the end of the cooking period. when i make
this type of soup, i like to add a minced up fresh jalapeno or two,
along with a smoked turkey wing, singe i don't eat ham for a variety
of reasons.

harriet & critters in still very, very hot azusa, ca (everything from
a-z in the usa)

"Ken" > wrote in message
...
> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.
>
> TIA
>
> Ken

Why the hell not?

Add whatever you want just mind the cooking time of the different
ingredients.

Go for it!

Got a ham hock? Bacon? Salt Pork? Leftover meat of any kind? How about some
chili paste?


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in
:

>
> "Ken" > wrote in message
> ...
>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>> generally follow the recipe on the bag. I was just wondering what it
>> would taste like if I added a cubed potato or two? Anyone ever tried
>> this? For some reason, the idea just occured to me and sounds like it
>> might work.
>>
>> TIA
>>
>> Ken
>
> Why the hell not?
>
> Add whatever you want just mind the cooking time of the different
> ingredients.
>
> Go for it!
>
> Got a ham hock? Bacon? Salt Pork? Leftover meat of any kind? How about
> some chili paste?
>
>

or Cocoa...for that south of the border taste.

--

The house of the burning beet-Alan

Ken > wrote:

> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.

Too much starch and no texture contrast. Add some ham or bacon
trimmings instead.

-sw

Ken wrote:
> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.

With all those beans you need some potatoes to smooth it out... and
add a good handful or rice and some pasta to be certian, and put in a
pound of fried bacon for flavor and so it wont stick, but save the
extra bacon grease. Nothing worse than a watery bean soup... serve
garnished with a stack of saltines just to make sure. You wont need
to dirty a spoon, serve with a knife and fork. The next morning you
can fry it in that bacon grease like scrapple.

"Sqwertz" > wrote in message
...
> Ken > wrote:
>
>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>> generally follow the recipe on the bag. I was just wondering what it
>> would taste like if I added a cubed potato or two? Anyone ever tried
>> this? For some reason, the idea just occured to me and sounds like it
>> might work.
>
> Too much starch and no texture contrast. Add some ham or bacon
> trimmings instead.
>
> -sw

Really?


--
Old Scoundrel

(AKA Dimitri)


* Exported from MasterCook Mac *

Potato-Bean Soup

Recipe By : BH&G
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian* Soups and stews*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sliced celery
2 medium carrots -- shredded
1 clove garlic -- minced
2 teaspoons margarine -- melted
4 cups chicken broth -- OR water
3 medium potatoes, peeled and cup up -- about 3 cups
2 tablespoons snipped fresh dill -- OR 2tsp dired
1 15-oz can cannellini or great northern beans -- drained
- - - - -
1/3 cup low-cal sour cream -- OR lowfat yogurt
1 tablespoon all-purpose flour
1/8 teaspoon pepper

In a large saucepan, cook and stir celery, carrots, and garlic in hot
margarine over medium heat for 4 minutes or till tender.
Carefully stir in broth, potatoes, and dill.
Heat to boiling; reduce heat.
Simmer, covered, for 20-25 minutes or till potatoes are tender.
With the back of a spoon, lightly mash about half of the poatoes in the
broth.
Add the drained beans to the potato mixture.

In a small bowl, stir together sour cream or yogurt, flour, pepper, and
salt, if desired; stir into potatoe mixture.
Cook and stir till thickeneed and bubbly.
Cook and stir 1 minute more.

Makes 4-6 main-dish servings.

curried potato, spinach and garbanzo bean soup
Bon Appétit | March 2000


recipe
reviews (44)
my notes
Basmati-rice pilaf studded with peas and carrots is ideal on the side with
this mild curried soup. Have chutney, yogurt and warm pita bread as
additional accompaniments. Slice fresh bananas atop papaya or mango sorbet
for a refreshing dessert.
Servings: Makes 2 servings; can be doubled.
subscribe to Bon Appétit


Ingredients
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)


Preparation
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to
paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté
until beginning to brown, about 6 minutes. Add curry powder; stir 10
seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole
garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to
medium-low and simmer uncovered until potatoes are tender, about 18 minutes.
Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and
pepper.



Vegetable Potato Bean Soup
Serves 10
1 lb. dried black beans (or any beans you prefer)
8 cups water
1/2 cup dry red wine
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried marjoram
1/4 tsp. pepper
2 cups onion, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1 12 oz can stewed tomatoes

Sort and wash beans. Place beans into a bowl and cover with water about 2
inches above beans and leave overnight.

Place beans without the water into a crock pot dish. Now add 8 cups water
and all the other ingredients. Cover and place on low temperature. Simmer 2
1/2 hours or until vegetables are tender. Place soup into bowls and serve.
November 01, 2005



Tuscan White Bean and Potato Soup
(Serves 4)

2 tbsp. olive oil
1 medium onion
5 garlic cloves
1 large potato
1 can (14-15 oz.) white cannellini beans
1/2 tsp. dried rosemary, chopped or crushed
5 cups (40 oz.) chicken stock
1 tsp. sea salt
Fresh cracked black pepper
2 tbsp. butter

Heat olive oil in soup pot over medium heat. Chop onions and garlic, saute
in olive oil for 6 minutes until soft. Cube potato and add to pot. Add
beans, stock, rosemary, salt, pepper. Bring to a boil. Reduce heat, cover,
and let simmer for 20 minutes. Add butter and stir in until melted. Blend
soup mixture in blender in small batches, transferring soup to serving
tureen when finished.

----

This is amazingly easy and surprisingly flavorful for how little work and
how few ingredients are involved. Start to finish the entire soup should
take no longer than 45 minutes, with ample time to prepare a salad or other
dish on the side.

As with most soups, high quality chicken stock will enhance the final
mixture.

Be careful when blending hot soup. Hot liquids are surprisingly active in
the blender. I would highly recommend not filling the blender more than 1/3
to 1/2 maximum capacity at a time, manually pulsing the blades carefully
until the larger chunks have been pureed.

Dimitri > wrote:

> "Sqwertz" > wrote in message
> ...
>> Ken > wrote:
>>
>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>> generally follow the recipe on the bag. I was just wondering what it
>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>> this? For some reason, the idea just occured to me and sounds like it
>>> might work.
>>
>> Too much starch and no texture contrast. Add some ham or bacon
>> trimmings instead.
>
> Really?

Yes, Really.

I can find a recipe for horse shit pie, too - but that doesn't mean
it will be worthwhile making.

Two of us have suggested it will be too starchy (and redundant).
You already have 15 kinds of starch in this soup to begin with. Do
you think one more will make any sort of difference?

-sw

On Jun 22, 12:00*pm, "mequeenbe.nospam" > wrote:
> Ken wrote:
> > I'm soaking the beans now and will make 15-bean soup tomorrow. I
> > generally follow the recipe on the bag. I was just wondering what it
> > would taste like if I added a cubed potato or two? Anyone ever tried
> > this? For some reason, the idea just occured to me and sounds like it
> > might work.
>
> > TIA
>
> > Ken
>
> why not? *i'd add it at the end of the cooking period. *when i make
> this type of soup, i like to add a minced up fresh jalapeno or two,
> along with a smoked turkey wing, singe i don't eat ham for a variety
> of reasons.
>
> harriet & critters in still very, very hot azusa, ca (everything from
> a-z in the usa)

When i soak the beans, i throw in a red chile pod or a chipotle chile
to "heat up" the broth and then during simmering, i toss in a few
peppers (either thai chile peppers or maybe jalapenos). I also use
ham and some chicken broth. But i hold off on the tomatoes at the
end. I like it better without.

I would not mind tossing in a few waxy potatoes, i think. I think a
starchy potato would break down too much and "mush out" the soup.

-goro-

> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.
>
> TIA
>
> Ken

I made the soup several years ago and as the soup without any additions to
the original recipe was quite thick so potatoes would not have been a
desirable addiition. Think I added some Minors Ham Base for more ham
flavor.

Is this the recipe you are using?

Hurst’s HamBeens® Original 15 Bean Soup®

You Will Need:
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced

Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow
beans to soak overnight, or at least 8 hours.

After soaking, drain water, add 2 quarts of water and meat. Bring beans to
boil, reduce heat and simmer uncovered for 2 ½ hours. After simmering, add
onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30
minutes. Add contents of ham packet 1 to 2 minutes before cooking is
completed. Salt and pepper to taste.

Yield: approximately 3 quarts. Serves 14-16

Quickcook Method:
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil.
Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to
prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45
minutes. Add contents of flavor packet 1 to 2 minutes before cooking is
completed. Salt and pepper to taste.

Note: Dry beans are a raw agricultural product. Although we carefully clean
these beans, stones and debris may be present. Sort and rinse beans prior to
cooking. Depending on water hardness, cooking time may need to be increased.

Ken > wrote:

> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.

Why not? A very nice version of Romanian/Moldavian supa de fasole
(white bean soup) includes potatoes.

Victor

On 22 Jun 2008 18:23:05 GMT, Ken > wrote:

>Anyone ever tried
>this?

Try it...report back.

Victor Sack wrote:

> Ken > wrote:
>
>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>> generally follow the recipe on the bag. I was just wondering what it
>> would taste like if I added a cubed potato or two? Anyone ever tried
>> this? For some reason, the idea just occured to me and sounds like it
>> might work.
>
> Why not? A very nice version of Romanian/Moldavian supa de fasole
> (white bean soup) includes potatoes.

You just reminded me of something I read last night about naming dishes.
Background: there was a flap here in the US several years ago where
France ****ed off Washington again, and there was a news item that the
Senate dining room (or some such institution) changed the name of their
"French fries" offering to "Freedom fries". This was much ridiculed.
Even more than the French, which was kind of a twist.

What I read last night, in a similar vein, was this, from Italy's
inter-world-war years:

<q>

During the Ethiopian campaign [part of facist Italy's belated quest for
empire], the brand names of state-produced cigarettes and cigars changed
from Kentucky and Britannici to Tigrina and Fiume. Trifle or /zuppa
inglese/ was now baptized /suppa Impero/ - empire instead of English soup.

....

Yet, as so often in Fascist Italy, somewhere beneath the rhetorical
flourishes, pragmatism lingered. Depsite the fondness for absurd renaming,
some experts acknowledged that that spoken language changed slowly and
that popular usage was unlikely to be amended at a stroke. The process of
public discourse, one linguist explained, moved at a pace that was fifty
or a hundred times slower than that of politics.

</q>

Source: R.J.B Bosworth, "Mussolini's Italy: Life Under The Fascist
Dictatorship 1915-1945


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

kilikini wrote:

> Ken wrote:
>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>> generally follow the recipe on the bag. I was just wondering what it
>> would taste like if I added a cubed potato or two? Anyone ever tried
>> this? For some reason, the idea just occured to me and sounds like it
>> might work.
>>
>> TIA
>>
>> Ken
>
> I think it's overkill on the starches, personally. But, maybe it's just me.

Well, he could make 10-bean-and-a-bit-of-potato soup.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

"Sqwertz" > wrote in message
...
> Dimitri > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Ken > wrote:
>>>
>>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>>> generally follow the recipe on the bag. I was just wondering what it
>>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>>> this? For some reason, the idea just occured to me and sounds like it
>>>> might work.
>>>
>>> Too much starch and no texture contrast. Add some ham or bacon
>>> trimmings instead.
>>
>> Really?
>
> Yes, Really.
>
> I can find a recipe for horse shit pie, too - but that doesn't mean
> it will be worthwhile making.
>
> Two of us have suggested it will be too starchy (and redundant).
> You already have 15 kinds of starch in this soup to begin with. Do
> you think one more will make any sort of difference?
>
> -sw

Not a STARCH and definately not 2 starches.


--
Old Scoundrel

(AKA Dimitri)




legume
[lehg-YOOM]
Any of thousands of plant species that have seed pods that split along both
sides when ripe. Some of the more common legumes used for human consumption
are BEANS, LENTILS, PEANUTS, PEAS and SOYBEANS. Others, such as clover and
alfalfa, are used as animal fodder. When the seeds of a legume are dried,
they're referred to as PULSES. The high-protein legumes are a staple
throughout the world. They contain some vitamin B, carbohydrates, fats and
minerals. See also BLACK-EYED PEA; CHICKPEA; ENGLISH PEA; FIELD PEA;
SOYBEAN; WINGED BEAN; YARD-LONG BEAN.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

potato
The ancient Incas were cultivating this humble tuber thousands of years ago.
The potato was not readily accepted in Europe, however, because it was known
to be a member of the nightshade family (as are the tomato and eggplant) and
therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh
was instrumental in debunking the poisonous potato superstition when he
planted them on property he owned in Ireland. The Irish knew a good thing
when they saw it and a hundred years later were growing and consuming the
potato in great quantities. Today, hundreds of varieties of this popular
vegetable are grown around the world. In America, the potato can be divided
into four basic categories: russet, long white, round white and round red.
The russet Burbank potato (also simply called russet and Idaho ) is long,
slightly rounded and has a brown, rough skin and numerous eyes. Its low
moisture and high starch content not only give it superior baking qualities
but also make it excellent for FRENCH FRIES. The russet Burbank was named
for its developer, horticulturalist Luther Burbank of Idaho. Although grown
throughout the Midwest, the russet is also commonly called IDAHO POTATO
(whether or not it's grown there). Long white potatoes have a similar shape
as the russet but they have thin, pale gray-brown skins with almost
imperceptible eyes. They're sometimes called white rose or California long
whites , after the state in which they were developed. Long whites can be
baked, boiled or fried. The thumb-sized baby long whites are called finger
potatoes. The medium-size round white and round red potatoes are also
commonly referred to as boiling potatoes . They're almost identical except
that the round white has a freckled brown skin and the round red a
reddish-brown coat. They both have a waxy flesh that contains less starch
and more moisture than the russet and long white. This makes them better
suited for boiling (they're both commonly used to make mashed potatoes) than
for baking. They're also good for roasting and frying. The round white is
grown mainly in the Northeast where it's sometimes referred to by one of its
variety names, Katahdin . The round red is cultivated mainly in the
Northwest. Yukon gold potatoes have a skin and flesh that ranges from
buttery yellow to golden. These boiling potatoes have a moist, almost
succulent texture and make excellent mashed potatoes. There are a variety of
relatively new potatoes in the marketplace, most of which aren't new at all
but rather heritage vegetables that date back centuries. Among the more
distinctive examples are the all blue potatoes, which range in color from
bluish purple to purple-black. These small potatoes have a dense texture and
are good for boiling. Other purple potatoes have skin colors that range from
lavender to dark blue and flesh that can be from white to beige with purple
streaking. Among the red-fleshed potatoes are the huckleberry (red skin and
flesh) and the blossom (pinkish-red skin and flesh). New potatoes are
simply young potatoes (any variety). They haven't had time to convert their
sugar fully into starch and consequently have a crisp, waxy texture and
thin, undeveloped wispy skins. New potatoes are small enough to cook whole
and are excellent boiled or pan-roasted. Because they retain their shape
after being cooked and cut, new potatoes are particularly suited for use in
potato salad. The season for new potatoes is spring to early summer.
Potatoes of one variety or another are available year-round. Choose potatoes
that are suitable for the desired method of cooking. All potatoes should be
firm, well-shaped (for their type) and blemish-free. New potatoes may be
missing some of their feathery skin but other types should not have any bald
spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green
tinge - indicative of prolonged light exposure - is caused by the alkaloid
solanine, which can be toxic if eaten in quantity. This bitter green portion
can be cut or scraped off and the potato used in the normal fashion. Store
potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New
potatoes should be used within 3 days of purchase. Refrigerating potatoes
causes them to become quite sweet and to turn dark when cooked. Warm
temperatures encourage sprouting and shriveling. Potatoes are probably the
most versatile vegetable in the world and can be cooked in any way
imaginable. They're available in a wide selection of commercial products
including POTATO CHIPS, instant mashed potatoes (dehydrated cooked
potatoes), canned new potatoes and a plethora of frozen products including
HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at
all hard on the waistline (a 6-ounce potato contains only about 120
calories) and pack a nutritional punch. They're low in sodium, high in
potassium and an important source of complex carbohydrates and vitamins C
and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor
YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Dimitri > wrote:

> "Sqwertz" > wrote in message
> ...
>> Dimitri > wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> Ken > wrote:
>>>>
>>>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>>>> generally follow the recipe on the bag. I was just wondering what it
>>>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>>>> this? For some reason, the idea just occured to me and sounds like it
>>>>> might work.
>>>>
>>>> Too much starch and no texture contrast. Add some ham or bacon
>>>> trimmings instead.
>>>
>>> Really?
>>
>> Yes, Really.
>>
>> I can find a recipe for horse shit pie, too - but that doesn't mean
>> it will be worthwhile making.
>>
>> Two of us have suggested it will be too starchy (and redundant).
>> You already have 15 kinds of starch in this soup to begin with. Do
>> you think one more will make any sort of difference?
>>
>> -sw
>
> Not a STARCH and definately not 2 starches.

<yawn> Taking lessons from Sheldon? Was there something in your
bean cite that said they don't contain starch?

Beans are up to 50% starch depending on the variety (and the
varieties used in bean soups are going to be the ones on the starchy
side). They're about 50-75% carbohydrate to boot. And guess where
those carbs come from? Mostly starch (then fiber and sugar).

-sw

On Jun 23, 5:35*am, "Michael \"Dog3\"" > wrote:
> Blinky the Shark >newsan.2008.06.23.01.20.09. :in
> rec.food.cooking
>
> > You just reminded me of something I read last night about naming
> > dishes. Background: there was a flap here in the US several years ago
> > where France ****ed off Washington again, and there was a news item
> > that the Senate dining room (or some such institution) changed the
> > name of their "French fries" offering to "Freedom fries". *This was
> > much ridiculed. Even more than the French, which was kind of a twist.
>
> Oh GAWD I remember that. *Wasn't it after 9/11 and Bush was rallying
> support for his personal war against Iraq? *I can't recall all of the
> circumstances but the "Freedom Fries" thing was fodder for some of us for
> weeks and weeks. It was ridiculous and many of us had yet another good
> laugh at the Shrub for it.
>
> Michael

Interesting how far we've come in about a century.

http://roydox.com/his.html

It was in the late 1880's that Dachshunds began to make their
appearance in America. Most coming from Germany and England. They
appeared at American dog shows until the start of WWI. Unfortunately
Dachshunds fell in with all other things German that were hated at
that time. It was around then that Americans began to call them Badger
Dogs rather than by their German name, Dachshund.

They were used in political cartoons to ridicule the Germans.
Dachshund owners in America were harassed and victimized. One story
tells of a man in the Western Dachshund club that was so victimized he
went out to kennels one day and shot every one of his Dachshunds.

-goro-

"Chris Marksberry" > wrote in
:

> Is this the recipe you are using?
>
> Hurst's HamBeens© Original 15 Bean Soup©
>

Yes. I usually use low fat turkey sausage but this tine I'm trying a
smoked ham hock.

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
> wrote:

>kilikini wrote:
>
>> Ken wrote:
>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>> generally follow the recipe on the bag. I was just wondering what it
>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>> this? For some reason, the idea just occured to me and sounds like it
>>> might work.
>>>
>>> TIA
>>>
>>> Ken
>>
>> I think it's overkill on the starches, personally. But, maybe it's just me.
>
>Well, he could make 10-bean-and-a-bit-of-potato soup.

If he reads the package, most likely he'll find barley listed.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Ken" > wrote in message
...
> "Chris Marksberry" > wrote in
> :
>
>> Is this the recipe you are using?
>>
>> Hurst's HamBeens© Original 15 Bean Soup©
>>
>
> Yes. I usually use low fat turkey sausage but this tine I'm trying a
> smoked ham hock.
>
> Ken
>
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner
>
I use hot Italian sausage and Cajun seasoning. I would not like potatoes in
this soup, but if the OP would, why not?

On Mon, 23 Jun 2008 12:35:53 GMT, "Michael \"Dog3\"" >
wrote:

>Blinky the Shark >
>news >rec.food.cooking
>
>> You just reminded me of something I read last night about naming
>> dishes. Background: there was a flap here in the US several years ago
>> where France ****ed off Washington again, and there was a news item
>> that the Senate dining room (or some such institution) changed the
>> name of their "French fries" offering to "Freedom fries". This was
>> much ridiculed. Even more than the French, which was kind of a twist.
>
>Oh GAWD I remember that. Wasn't it after 9/11 and Bush was rallying
>support for his personal war against Iraq? I can't recall all of the
>circumstances but the "Freedom Fries" thing was fodder for some of us for
>weeks and weeks. It was ridiculous and many of us had yet another good
>laugh at the Shrub for it.
>
Weeks? It seemed like months.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" <.> wrote in message ...
> On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
> > wrote:
>
>>kilikini wrote:
>>
>>> Ken wrote:
>>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>>> generally follow the recipe on the bag. I was just wondering what it
>>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>>> this? For some reason, the idea just occured to me and sounds like it
>>>> might work.
>>>>
>>>> TIA
>>>>
>>>> Ken
>>>
>>> I think it's overkill on the starches, personally. But, maybe it's just
>>> me.
>>
>>Well, he could make 10-bean-and-a-bit-of-potato soup.
>
> If he reads the package, most likely he'll find barley listed.
>

Nope.

Michael "Dog3" wrote:

> Blinky the Shark >
> news > rec.food.cooking
>
>> You just reminded me of something I read last night about naming
>> dishes. Background: there was a flap here in the US several years ago
>> where France ****ed off Washington again, and there was a news item
>> that the Senate dining room (or some such institution) changed the
>> name of their "French fries" offering to "Freedom fries". This was
>> much ridiculed. Even more than the French, which was kind of a twist.
>
> Oh GAWD I remember that. Wasn't it after 9/11 and Bush was rallying
> support for his personal war against Iraq? I can't recall all of the
> circumstances but the "Freedom Fries" thing was fodder for some of us for
> weeks and weeks. It was ridiculous and many of us had yet another good
> laugh at the Shrub for it.

I hope you didn't miss the meat of my post, for which the above was simply
background.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
> wrote:

>kilikini wrote:
>
>> Ken wrote:
>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>> generally follow the recipe on the bag. I was just wondering what it
>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>> this? For some reason, the idea just occured to me and sounds like it
>>> might work.
>>>
>>> TIA
>>>
>>> Ken
>>
>> I think it's overkill on the starches, personally. But, maybe it's just me.
>
>Well, he could make 10-bean-and-a-bit-of-potato soup.

but it would call for a grant of variance from the food taxonomy
people.

your pal,
carolus

On Sun, 22 Jun 2008 14:47:06 -0500, Sqwertz >
wrote:

>Dimitri > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Ken > wrote:
>>>
>>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>>> generally follow the recipe on the bag. I was just wondering what it
>>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>>> this? For some reason, the idea just occured to me and sounds like it
>>>> might work.
>>>
>>> Too much starch and no texture contrast. Add some ham or bacon
>>> trimmings instead.
>>
>> Really?
>
>Yes, Really.
>
>I can find a recipe for horse shit pie, too - but that doesn't mean
>it will be worthwhile making.
>

moose turd. it's good, though!

your pal,
blake

On Mon, 23 Jun 2008 12:35:53 GMT, "Michael \"Dog3\"" >
wrote:

>Blinky the Shark >
>news >rec.food.cooking
>
>> You just reminded me of something I read last night about naming
>> dishes. Background: there was a flap here in the US several years ago
>> where France ****ed off Washington again, and there was a news item
>> that the Senate dining room (or some such institution) changed the
>> name of their "French fries" offering to "Freedom fries". This was
>> much ridiculed. Even more than the French, which was kind of a twist.
>
>Oh GAWD I remember that. Wasn't it after 9/11 and Bush was rallying
>support for his personal war against Iraq? I can't recall all of the
>circumstances but the "Freedom Fries" thing was fodder for some of us for
>weeks and weeks. It was ridiculous and many of us had yet another good
>laugh at the Shrub for it.
>
>Michael

On 11 March 2003, Representatives Robert W. Ney (R-Ohio) and Walter B.
Jones, Jr. (R-North Carolina) declared that all references to French
fries and French toast on the menus of the restaurants and snack bars
run by the House of Representatives would be removed. House cafeterias
were ordered to rename French fries "Freedom fries". This action was
carried out without a congressional vote, under the authority of Ney's
position as Chairman of the Committee on House Administration, which
oversees restaurant operations for the chamber. The simultaneous
renaming of French toast to "Freedom toast" attracted less attention.

According to a statement released by Ney, this move was a symbolic
effort to express displeasure with France's "Continued refusal to
stand with their U.S. allies" (see Iraq disarmament crisis). The
statement further read: "This action today is a small but symbolic
effort to show the strong displeasure many on Capitol Hill have with
our so-called ally, France."

[...]

By July 2006, the House had changed the name of the two foods in all
of its restaurants back to "French fries" and "French toast".

(more anti-french rubbish at:

<http://en.wikipedia.org/wiki/Freedom_fries> )

one of the congressman behind this boneheaded move has since recanted:

Jones is best known for leading the effort, along with GOP Rep. Bob
Ney to have french fries renamed "freedom fries" in House cafeteria
menus as a protest against French opposition to the 2003 invasion of
Iraq. Jones later modified his stance on the war to a considerable
extent. In 2005, he stated that he had come to believe that there had
been little reason to go to war, despite his earlier support, which
had been based upon selective intelligence supplied to Congress. He
said of his previous position on the fries, "I wish it had never
happened." In July 2006, the names were quietly changed back.

http://en.wikipedia.org/wiki/Walter_B._Jones

he is now a bush administration critic, at least in terms of the
glorious war for arab freedom in iraq.

bob ney resigned from the house after pleading guilty to conspiracy to
defraud the government as part of the abramoff scandal and was
sentenced to thirty months in jail. his views on french fries are
currently unknown.

<http://en.wikipedia.org/wiki/Bob_Ney>

your pal,
blake

On Mon, 23 Jun 2008 12:56:07 -0400, "cybercat" >
wrote:

>
>"sf" <.> wrote in message ...
>> On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
>>>
>>>Well, he could make 10-bean-and-a-bit-of-potato soup.
>>
>> If he reads the package, most likely he'll find barley listed.
>>
>
>Nope.
>
Oh? It seems to be a listed ingredient on all the packages of 12-15
bean mixes I've bothered to read.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Sqwertz" > wrote in message
...

<snip>

> <yawn> Taking lessons from Sheldon? Was there something in your
> bean cite that said they don't contain starch?
>
> Beans are up to 50% starch depending on the variety (and the
> varieties used in bean soups are going to be the ones on the starchy
> side). They're about 50-75% carbohydrate to boot. And guess where
> those carbs come from? Mostly starch (then fiber and sugar).
>
> -sw

I have come to the enlightened conclusion that you must have your head in a
biologically impossible place.

If the guy wants to try a potato or 2 in his bean soup SO WHAT! There are
plenty of Bean soups that have potatoes. There are plenty of potatoes that
have different starch contents.

Maybe he's a vegetarian.and needs the potato amino acid to complement the
amino acids in the legumes.

Which in case you're too ignorant to understand is why I posted the
recipes - Too Starchy ? Too starchy for Who?

There are MILLIONS of people who base their protein intake on STARCHY rice
and beans. DUH!

You are hereby cordially invited to go pound sand!


--
Old Scoundrel

(AKA Dimitri)

"sf" <.> wrote in message ...
> On Mon, 23 Jun 2008 12:56:07 -0400, "cybercat" >
> wrote:
>
>>
>>"sf" <.> wrote in message
. ..
>>> On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
>>>>
>>>>Well, he could make 10-bean-and-a-bit-of-potato soup.
>>>
>>> If he reads the package, most likely he'll find barley listed.
>>>
>>
>>Nope.
>>
> Oh? It seems to be a listed ingredient on all the packages of 12-15
> bean mixes I've bothered to read.
>
He said he was using Hurst's. I use it all the time. No barley.


** Posted from http://www.teranews.com **

Dimitri wrote:

> "Sqwertz" > wrote in message
> ...
>
> <snip>
>
> > <yawn> Taking lessons from Sheldon? Was there something in your
> > bean cite that said they don't contain starch?
> >
> > Beans are up to 50% starch depending on the variety (and the
> > varieties used in bean soups are going to be the ones on the starchy
> > side). They're about 50-75% carbohydrate to boot. And guess where
> > those carbs come from? Mostly starch (then fiber and sugar).
> >
> > -sw
>
> I have come to the enlightened conclusion that you must have your head in
a
> biologically impossible place.
>
> If the guy wants to try a potato or 2 in his bean soup SO WHAT! There are
> plenty of Bean soups that have potatoes. There are plenty of potatoes that
> have different starch contents.
>
> Maybe he's a vegetarian.and needs the potato amino acid to complement the
> amino acids in the legumes.
>
> Which in case you're too ignorant to understand is why I posted the
> recipes - Too Starchy ? Too starchy for Who?
>
> There are MILLIONS of people who base their protein intake on STARCHY rice
> and beans. DUH!
>
> You are hereby cordially invited to go pound sand!


Lol...

Steve is sorta like our newsgroup 'pet', we laff at his antics but
sometimes - being the Bad Boy he is - he makes a "mess"...

--
Best
Greg

wrote:

> On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
> > wrote:
>
>>kilikini wrote:
>>
>>> Ken wrote:
>>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>>> generally follow the recipe on the bag. I was just wondering what it
>>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>>> this? For some reason, the idea just occured to me and sounds like it
>>>> might work.
>>>>
>>>> TIA
>>>>
>>>> Ken
>>>
>>> I think it's overkill on the starches, personally. But, maybe it's just me.
>>
>>Well, he could make 10-bean-and-a-bit-of-potato soup.
>
> If he reads the package, most likely he'll find barley listed.

He'll find what barely listed? Oh, barley. Never mind.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

Michael "Dog3" wrote:

> Blinky the Shark >
> news > rec.food.cooking
>
>>
>> I hope you didn't miss the meat of my post, for which the above was
>> simply background.
>
> Of course I didn't. I tend to read your entire post without skipping any of
> it.

You are indeed a gentleman of fine taste.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

blake murphy wrote:

> On Sun, 22 Jun 2008 18:24:14 -0700, Blinky the Shark
> > wrote:
>
>>kilikini wrote:
>>
>>> Ken wrote:
>>>> I'm soaking the beans now and will make 15-bean soup tomorrow. I
>>>> generally follow the recipe on the bag. I was just wondering what it
>>>> would taste like if I added a cubed potato or two? Anyone ever tried
>>>> this? For some reason, the idea just occured to me and sounds like it
>>>> might work.
>>>>
>>>> TIA
>>>>
>>>> Ken
>>>
>>> I think it's overkill on the starches, personally. But, maybe it's just me.
>>
>>Well, he could make 10-bean-and-a-bit-of-potato soup.
>
> but it would call for a grant of variance from the food taxonomy
> people.

Vegetables aren't commutative?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

On Mon, 23 Jun 2008 16:05:00 -0400, "cybercat" >
wrote:

>He said he was using Hurst's. I use it all the time. No barley.

aha, thanks.... this is so far down thread, I've deleted the OP.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Dimitri > wrote:

> "Sqwertz" > wrote in message
> ...
>
> <snip>
>
>> <yawn> Taking lessons from Sheldon? Was there something in your
>> bean cite that said they don't contain starch?
>>
>> Beans are up to 50% starch depending on the variety (and the
>> varieties used in bean soups are going to be the ones on the starchy
>> side). They're about 50-75% carbohydrate to boot. And guess where
>> those carbs come from? Mostly starch (then fiber and sugar).
>>
>> -sw
>
> I have come to the enlightened conclusion that you must have your head in a
> biologically impossible place.
>
> If the guy wants to try a potato or 2 in his bean soup SO WHAT! There are
> plenty of Bean soups that have potatoes. There are plenty of potatoes that
> have different starch contents.
>
> Maybe he's a vegetarian.and needs the potato amino acid to complement the
> amino acids in the legumes.
>
> Which in case you're too ignorant to understand is why I posted the
> recipes - Too Starchy ? Too starchy for Who?
>
> There are MILLIONS of people who base their protein intake on STARCHY rice
> and beans. DUH!
>
> You are hereby cordially invited to go pound sand!

So, Dimitri - You're trying to weasel out of your claim that beans
are not a starch?

I understand. I'm sorry if you don't like my opinion that a potato
and bean soup would be too starchy.

If you want to argue that you don't like my opinion, then you can
just say that and shut the **** up. But if you want to claim that
beans are not a significant source of starch, then I'm going to call
you on it.

-sw

"Blinky the Shark" schrieb :
> Michael "Dog3" wrote:
>
>> Blinky the Shark wrote :
>>
>>>
>>> I hope you didn't miss the meat of my post, for which the above was
>>> simply background.
>>
>> Of course I didn't. I tend to read your entire post without skipping any of
>> it.
>
> You are indeed a gentleman of fine taste.
>
It's an acquired taste, I'm sure ;-)

Cheers,

Michael Kuettner

"blake murphy" schrieb :
<snip>
> On 11 March 2003, Representatives Robert W. Ney (R-Ohio) and Walter B.
> Jones, Jr. (R-North Carolina) declared that all references to French
> fries and French toast on the menus of the restaurants and snack bars
> run by the House of Representatives would be removed. House cafeterias
> were ordered to rename French fries "Freedom fries". This action was
> carried out without a congressional vote, under the authority of Ney's
> position as Chairman of the Committee on House Administration, which
> oversees restaurant operations for the chamber. The simultaneous
> renaming of French toast to "Freedom toast" attracted less attention.
>
I wonder why they didn't rename French kissing to Freedom kissing ...

Cheers,

Michael Kuettner