A few years ago my BIL was able to find an un-cracked McCoy bean pot which
he gave me as a present.

Over the past few years I have been experimenting and trying to come up with
the right formula for BBB.

Last Thursday I started a batch for a pot luck Saturday.

So here goes.

Soak 2 pounds of small white beans on plenty of water overnight.
The next afternoon dice a 12 ounce package of salt pork, change the soaking
water, and add the diced salt pork.
Bring the beans and pork to a simmer and remove from the heat. Let stand for
several hours ( it doesn't matter how long)
Drain the mess in a colander.

Place 1 medium onion (pealed but whole) into the bottom of the bean pot.
Add the beans/salt pork mixture.
Add 1 heaping teaspoon of Coleman's dry mustard
Add 2/3 rds cup of hearty molasses
Add 2/3 rds cup of Dark brown sugar
a dash of pepper.
Fill the pot with water

Start cooking - covered for about 36 hours @ 230 to 250 degrees.

Check each 6 hours or so siring and adding more water if necessary.

For the last 6 hours remove the onion, & cook uncovered adding 1/4 cup of
bread crumbs to the top and stir lightly to allow a crust to form.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> A few years ago my BIL was able to find an un-cracked McCoy bean pot
> which he gave me as a present.
>
> Over the past few years I have been experimenting and trying to come up
> with the right formula for BBB.
>
> Last Thursday I started a batch for a pot luck Saturday.
>
> So here goes.
>
> Soak 2 pounds of small white beans on plenty of water overnight.
> The next afternoon dice a 12 ounce package of salt pork, change the
> soaking water, and add the diced salt pork.
> Bring the beans and pork to a simmer and remove from the heat. Let stand
> for several hours ( it doesn't matter how long)
> Drain the mess in a colander.
>
> Place 1 medium onion (pealed but whole) into the bottom of the bean pot.
> Add the beans/salt pork mixture.
> Add 1 heaping teaspoon of Coleman's dry mustard
> Add 2/3 rds cup of hearty molasses
> Add 2/3 rds cup of Dark brown sugar
> a dash of pepper.
> Fill the pot with water
>
> Start cooking - covered for about 36 hours @ 230 to 250 degrees.
>
> Check each 6 hours or so siring and adding more water if necessary.
>
> For the last 6 hours remove the onion, & cook uncovered adding 1/4
> cup of bread crumbs to the top and stir lightly to allow a crust to form.
>
>
Thanks for that. I saved it. I'm making a big batch of baked beans for a
pot luck on July 4th, though I'll be using the crockery cooker instead
of the oven. I like the proportions of molasses, sugar and mustard in
your recipe so I'll give it a try.

I soak my beans overnight then cook them with bacon before I crock-cook
them. I just substitute the slow-cooker for the oven. Uses less
electricity and keeps the kitchen cooler.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
> wrote:


>Thanks for that. I saved it. I'm making a big batch of baked beans for a
>pot luck on July 4th, though I'll be using the crockery cooker instead
>of the oven. I like the proportions of molasses, sugar and mustard in
>your recipe so I'll give it a try.
>
>I soak my beans overnight then cook them with bacon before I crock-cook
>them. I just substitute the slow-cooker for the oven. Uses less
>electricity and keeps the kitchen cooler.

Christine Dabney > wrote in
:

> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
> > wrote:
>
>
>>Thanks for that. I saved it. I'm making a big batch of baked beans for
a
>>pot luck on July 4th, though I'll be using the crockery cooker instead
>>of the oven. I like the proportions of molasses, sugar and mustard in
>>your recipe so I'll give it a try.
>>
>>I soak my beans overnight then cook them with bacon before I crock-cook
>>them. I just substitute the slow-cooker for the oven. Uses less
>>electricity and keeps the kitchen cooler.
>

Use one of those cooking bags for this sort of project...cuts down on the
cleaning if you line the olde crockpot with one.

--

The house of the burning beet-Alan

Dimitri wrote:
> A few years ago my BIL was able to find an un-cracked McCoy bean pot
> which he gave me as a present.
>
> Over the past few years I have been experimenting and trying to come up
> with the right formula for BBB.
>
> Last Thursday I started a batch for a pot luck Saturday.
>
> So here goes.


Your recipe sounds good, Dimitri. It reminded me of Kendall, aka K3,
from Maine who posted his recipe in a long thread ~2001. I Googled his
recipe but didn't find it. I also looked in the RFC cookbook where I
really thought I had seen it. No luck. It's probably on the hard drive
of the computer we haven't used in many years.

I hope your beans turn out fan-dam-tastic.

gloria p

On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
> wrote:

>I just substitute the slow-cooker for the oven. Uses less
>electricity and keeps the kitchen cooler.

Do you have an old oven? I'd rather cook in my oven instead of on the
stovetop when it's hot.



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

Mae West

Dimitri wrote:
> A few years ago my BIL was able to find an un-cracked McCoy bean pot which
> he gave me as a present.
>
> Over the past few years I have been experimenting and trying to come up with
> the right formula for BBB.
>
> Last Thursday I started a batch for a pot luck Saturday.
>
> So here goes.
>
> Soak 2 pounds of small white beans on plenty of water overnight.
> The next afternoon dice a 12 ounce package of salt pork, change the soaking
> water, and add the diced salt pork.
> Bring the beans and pork to a simmer and remove from the heat. Let stand for
> several hours ( it doesn't matter how long)
> Drain the mess in a colander.
>
> Place 1 medium onion (pealed but whole) into the bottom of the bean pot.
> Add the beans/salt pork mixture.
> Add 1 heaping teaspoon of Coleman's dry mustard
> Add 2/3 rds cup of hearty molasses
> Add 2/3 rds cup of Dark brown sugar
> a dash of pepper.
> Fill the pot with water
>
> Start cooking - covered for about 36 hours @ 230 to 250 degrees.
>
> Check each 6 hours or so siring and adding more water if necessary.
>
> For the last 6 hours remove the onion, & cook uncovered adding 1/4 cup of
> bread crumbs to the top and stir lightly to allow a crust to form.
>

Sounds great, I like to use a mall amount of of fresh celery, maybe a
small amount of BBq sauce, is nice. Likewise a small amount of finely
chopped black olive seems to work well.

If you have the resources, fire roasted fresh green Chile makes beans
great!

"Janet Wilder" > wrote in message
...
>

<Snip>

> Thanks for that. I saved it. I'm making a big batch of baked beans for a
> pot luck on July 4th, though I'll be using the crockery cooker instead of
> the oven. I like the proportions of molasses, sugar and mustard in your
> recipe so I'll give it a try.
>
> I soak my beans overnight then cook them with bacon before I crock-cook
> them. I just substitute the slow-cooker for the oven. Uses less
> electricity and keeps the kitchen cooler.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

I have tried both ways Oven, & slow cooker.

IMHO the evaporation that takes place in the oven and the shape of a bean
pot makes a difference to the final product.

Slow cookers tend to be a sealed environment not allowing for evaporation. I
think as the sugars in the molasses & brown sugar (white sugar & Molasses)
caramelize it creates the rich brown color and "almost burnt" flavor that
are present on Old Fashioned beans.

It is that Old fashioned flavor & rich sauce I was looking for.


--
Old Scoundrel

(AKA Dimitri)

> For the last 6 hours remove the onion, & cook uncovered adding 1/4 cup of
> bread crumbs to the top and stir lightly to allow a crust to form.
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

I was o.k. with it, until I read "bread crumbs." I just can't
reconcile bread crumbs on top of real oven-baked beans. Sorry. ;-)

N.

sf wrote:
> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
> > wrote:
>
>> I just substitute the slow-cooker for the oven. Uses less
>> electricity and keeps the kitchen cooler.
>
> Do you have an old oven? I'd rather cook in my oven instead of on the
> stovetop when it's hot.
>
>
>
No. It's only 3 years old as is the house. The house is an open floor
plan. Living, dining and kitchen areas are all sort of one big room with
a breakfast bar in the kitchen separating part of it. The oven and range
(one piece) is not vented to the outside.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Dimitri wrote:
>
> "Janet Wilder" > wrote in message
> ...
>>
>
> <Snip>
>
>> Thanks for that. I saved it. I'm making a big batch of baked beans for
>> a pot luck on July 4th, though I'll be using the crockery cooker
>> instead of the oven. I like the proportions of molasses, sugar and
>> mustard in your recipe so I'll give it a try.
>>
>> I soak my beans overnight then cook them with bacon before I
>> crock-cook them. I just substitute the slow-cooker for the oven. Uses
>> less electricity and keeps the kitchen cooler.
>>
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
> I have tried both ways Oven, & slow cooker.
>
> IMHO the evaporation that takes place in the oven and the shape of a
> bean pot makes a difference to the final product.
>
> Slow cookers tend to be a sealed environment not allowing for
> evaporation. I think as the sugars in the molasses & brown sugar (white
> sugar & Molasses) caramelize it creates the rich brown color and "almost
> burnt" flavor that are present on Old Fashioned beans.

If you do them overnight at low temperature in a "decent" slow cooker
(not like the horrible Rival Crock Pot that I trashed when it burnt up a
batch of beans)the evaporation is fine. The beans caramelize to a rich,
dark brown and I have never been able to see or taste the difference
between slow-cooker and oven. The Hamilton Beech that I have has a
small hole in the lid for the temperature probe to go and that little
hole allows evaporation.
>
> It is that Old fashioned flavor & rich sauce I was looking for.
>
>


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
> wrote:

>sf wrote:
>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
>> > wrote:
>>
>>> I just substitute the slow-cooker for the oven. Uses less
>>> electricity and keeps the kitchen cooler.
>>
>> Do you have an old oven? I'd rather cook in my oven instead of on the
>> stovetop when it's hot.
>>
>>
>>
>No. It's only 3 years old as is the house. The house is an open floor
>plan. Living, dining and kitchen areas are all sort of one big room with
>a breakfast bar in the kitchen separating part of it. The oven and range
>(one piece) is not vented to the outside.

I'm surprised a 3 year old house isn't vented outside.

Lou

On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>If you do them overnight at low temperature in a "decent" slow cooker
>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>dark brown and I have never been able to see or taste the difference
>between slow-cooker and oven. The Hamilton Beech that I have has a
>small hole in the lid for the temperature probe to go and that little
>hole allows evaporation.

I was wondering about this. I have my mother's recipe that I
occasionally use. It cooks for a good 8-12 hours in the oven, but I
am disinclined to use the oven during the summer, unless I absolutely
have to.

However, I do want to fix some baked beans for the 4th...so I had been
wondering about the slow cooker. I do have a Rival though.....

Christine

On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
> wrote:

>sf wrote:
>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
>> > wrote:
>>
>>> I just substitute the slow-cooker for the oven. Uses less
>>> electricity and keeps the kitchen cooler.
>>
>> Do you have an old oven? I'd rather cook in my oven instead of on the
>> stovetop when it's hot.
>>
>>
>>
>No. It's only 3 years old as is the house. The house is an open floor
>plan. Living, dining and kitchen areas are all sort of one big room with
>a breakfast bar in the kitchen separating part of it. The oven and range
>(one piece) is not vented to the outside.

Boy, that's odd. Modern self-cleaning ovens are very good at
containing heat. Too bad your hood doesn't vent to the outside. I've
found that turning mine on when the kitchen is warm helps cool it.


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

Mae West

On Tue, 01 Jul 2008 12:23:23 -0600, Christine Dabney
> wrote:

>On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>If you do them overnight at low temperature in a "decent" slow cooker
>>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>>dark brown and I have never been able to see or taste the difference
>>between slow-cooker and oven. The Hamilton Beech that I have has a
>>small hole in the lid for the temperature probe to go and that little
>>hole allows evaporation.
>
>I was wondering about this. I have my mother's recipe that I
>occasionally use. It cooks for a good 8-12 hours in the oven, but I
>am disinclined to use the oven during the summer, unless I absolutely
>have to.
>
>However, I do want to fix some baked beans for the 4th...so I had been
>wondering about the slow cooker. I do have a Rival though.....

I don't do BB beans, but I do pintos all the time in a slow-cooker. I
have a pretty decent farberware that works great, but I've done them
in a crap slow-cooker and just adjusted the lid to control the heat.
In the summer I put it in the garage so there is no heat added to the
house. I never do beans in the oven anymore.

Lou

Christine Dabney > wrote in
news
> On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>If you do them overnight at low temperature in a "decent" slow cooker
>>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>>dark brown and I have never been able to see or taste the difference
>>between slow-cooker and oven. The Hamilton Beech that I have has a
>>small hole in the lid for the temperature probe to go and that little
>>hole allows evaporation.
>
> I was wondering about this. I have my mother's recipe that I
> occasionally use. It cooks for a good 8-12 hours in the oven, but I
> am disinclined to use the oven during the summer, unless I absolutely
> have to.
>
> However, I do want to fix some baked beans for the 4th...so I had been
> wondering about the slow cooker. I do have a Rival though.....
>
> Christine
>

Perhaps your smoker for the beans...Your Rival wouldn't have smoked baked
beans...Who is your rival...is it that clothes Mavin Burd lady?

--

The house of the burning beet-Alan

On Tue, 01 Jul 2008 19:29:54 GMT, hahabogus > wrote:


>>
>
>Perhaps your smoker for the beans...Your Rival wouldn't have smoked baked
>beans...Who is your rival...is it that clothes Mavin Burd lady?

A Rival slowcooker, silly...

I will be using the smoker for other things...like a pork butt, and
maybe ribs.

Christine

Christine Dabney wrote:
> On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>> If you do them overnight at low temperature in a "decent" slow cooker
>> (not like the horrible Rival Crock Pot that I trashed when it burnt up a
>> batch of beans)the evaporation is fine. The beans caramelize to a rich,
>> dark brown and I have never been able to see or taste the difference
>> between slow-cooker and oven. The Hamilton Beech that I have has a
>> small hole in the lid for the temperature probe to go and that little
>> hole allows evaporation.
>
> I was wondering about this. I have my mother's recipe that I
> occasionally use. It cooks for a good 8-12 hours in the oven, but I
> am disinclined to use the oven during the summer, unless I absolutely
> have to.
>
> However, I do want to fix some baked beans for the 4th...so I had been
> wondering about the slow cooker. I do have a Rival though.....
>
> Christine

I'd make sure there was a lot of liquid in it. I'd also do it during the
day, rather than overnight so you can watch it. You may have a better
Rival than mine. Mine was the new-fangled one with the digital read out.
I had an early Rival with just a knob and that one was fine.

I was stupid enough to trust the Rival on "warm." I don't often throw
kitchen tantrums, but that Rival went into the trash with the beans
still in it and I still cuss it whenever the subject comes up.

Inadequate and/or non-performing kitchen stuff makes me angry.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Lou Decruss wrote:
> On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
> > wrote:
>
>> sf wrote:
>>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
>>> > wrote:
>>>
>>>> I just substitute the slow-cooker for the oven. Uses less
>>>> electricity and keeps the kitchen cooler.
>>> Do you have an old oven? I'd rather cook in my oven instead of on the
>>> stovetop when it's hot.
>>>
>>>
>>>
>> No. It's only 3 years old as is the house. The house is an open floor
>> plan. Living, dining and kitchen areas are all sort of one big room with
>> a breakfast bar in the kitchen separating part of it. The oven and range
>> (one piece) is not vented to the outside.
>
> I'm surprised a 3 year old house isn't vented outside.
>
> Lou
It's Insulated Concrete Forms construction. They build the walls from
styrofoam panels with rebar inside then pour concrete in between the
sheets of styrofoam. http://www.icfhomes.com/

We didn't build the house. A developer did on spec. I think they put up
the walls before they designed the kitchen and that's why there was no
vent. Once the walls are up, it's pretty hard to make holes in them. You
have -- from the inside to outside--sheet rock, styrofoam, concrete,
styrofoam then brick. I asked the builder about it and he said it wasn't
a good idea.

They knew where the laundry appliances were going so there is a vent to
the outside for the clothes dryer. There's another vent into the garage
from the "safe room" where my computer and I live <g> If I want to vent
the kitchen I kick on the ceiling vent fan in the laundry room that
adjoins the kitchen. That works better than the recirculating range hood.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

sf wrote:
> On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
> > wrote:
>
>> sf wrote:
>>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
>>> > wrote:
>>>
>>>> I just substitute the slow-cooker for the oven. Uses less
>>>> electricity and keeps the kitchen cooler.
>>> Do you have an old oven? I'd rather cook in my oven instead of on the
>>> stovetop when it's hot.
>>>
>>>
>>>
>> No. It's only 3 years old as is the house. The house is an open floor
>> plan. Living, dining and kitchen areas are all sort of one big room with
>> a breakfast bar in the kitchen separating part of it. The oven and range
>> (one piece) is not vented to the outside.
>
> Boy, that's odd. Modern self-cleaning ovens are very good at
> containing heat. Too bad your hood doesn't vent to the outside. I've
> found that turning mine on when the kitchen is warm helps cool it.
>
>
There is a ceiling vent fan in the laundry room adjacent to the kitchen
and that works pretty well to vent the kitchen from cooking aromas, but
it doesn't pull out enough heat. The stove isn't that bad, but the
crock pot is better.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder > wrote in
:

> Christine Dabney wrote:
>> On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>> If you do them overnight at low temperature in a "decent" slow
>>> cooker (not like the horrible Rival Crock Pot that I trashed when it
>>> burnt up a batch of beans)the evaporation is fine. The beans
>>> caramelize to a rich, dark brown and I have never been able to see
>>> or taste the difference between slow-cooker and oven. The Hamilton
>>> Beech that I have has a small hole in the lid for the temperature
>>> probe to go and that little hole allows evaporation.
>>
>> I was wondering about this. I have my mother's recipe that I
>> occasionally use. It cooks for a good 8-12 hours in the oven, but I
>> am disinclined to use the oven during the summer, unless I absolutely
>> have to.
>>
>> However, I do want to fix some baked beans for the 4th...so I had
>> been wondering about the slow cooker. I do have a Rival though.....
>>
>> Christine
>
> I'd make sure there was a lot of liquid in it. I'd also do it during
> the day, rather than overnight so you can watch it. You may have a
> better Rival than mine. Mine was the new-fangled one with the digital
> read out. I had an early Rival with just a knob and that one was fine.
>
> I was stupid enough to trust the Rival on "warm." I don't often throw
> kitchen tantrums, but that Rival went into the trash with the beans
> still in it and I still cuss it whenever the subject comes up.
>
> Inadequate and/or non-performing kitchen stuff makes me angry.
>

I was going to say crockpotting requires less liquid as there is less
evaporation action going on. That and avoid removing the lid as every lid
lift adds about 20 minutes to the cooking time. Are beans in the smoker
looking better now?

--

The house of the burning beet-Alan

On Tue, 01 Jul 2008 20:24:19 GMT, hahabogus > wrote:


>I was going to say crockpotting requires less liquid as there is less
>evaporation action going on. That and avoid removing the lid as every lid
>lift adds about 20 minutes to the cooking time. Are beans in the smoker
>looking better now?

Nope. I will do them in the crockpot. Plus the smoker will be filled
with other stuff.

Another thing: There will be enough smoked stuff... For my taste, I
like a contrast of smoked foods and non smoked foods. Hence, another
reason NOT to do them in the smoker.

So far, the rest of the menu is starting to shape up: baked beans,
coleslaw, potato salad, and ice cream. Probably nectarine ice cream
and maybe the sugar cookies I used to make when I was a teenager.

The main course will be a smoked pork butt, which will be pulled. Buns
will be provided for sandwiches. And there will be ribs as well.
The matriarch of my adopted family will more than likely bring deviled
eggs. I might fix some other appetizer..but not sure yet.

Christine

On Tue 01 Jul 2008 11:47:09a, Lou Decruss told us...

> On Tue, 01 Jul 2008 12:23:23 -0600, Christine Dabney
> > wrote:
>
>>On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>>If you do them overnight at low temperature in a "decent" slow cooker
>>>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>>>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>>>dark brown and I have never been able to see or taste the difference
>>>between slow-cooker and oven. The Hamilton Beech that I have has a
small
>>>hole in the lid for the temperature probe to go and that little hole
>>>allows evaporation.
>>
>>I was wondering about this. I have my mother's recipe that I
>>occasionally use. It cooks for a good 8-12 hours in the oven, but I
>>am disinclined to use the oven during the summer, unless I absolutely
>>have to.
>>
>>However, I do want to fix some baked beans for the 4th...so I had been
>>wondering about the slow cooker. I do have a Rival though.....
>
> I don't do BB beans, but I do pintos all the time in a slow-cooker. I
> have a pretty decent farberware that works great, but I've done them
> in a crap slow-cooker and just adjusted the lid to control the heat.
> In the summer I put it in the garage so there is no heat added to the
> house. I never do beans in the oven anymore.
>
> Lou
>

But there's a distinct difference in the desired outcome of Boston baked
beans and pinto beans. I totally agree with the reason Dimitri does not
use a slow cooker for this.

As far as slow cookers go, I have two of them and only rarely use either
one, primarily because even when I "adjust" recipes to cook in them, I'm
rarely excited about the results. There's something to be said for the
radiant dry heat of an oven.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
What does ignorant mean?
-------------------------------------------

On Tue, 01 Jul 2008 20:34:18 GMT, Wayne Boatwright
> wrote:


>But there's a distinct difference in the desired outcome of Boston baked
>beans and pinto beans. I totally agree with the reason Dimitri does not
>use a slow cooker for this.
>
>As far as slow cookers go, I have two of them and only rarely use either
>one, primarily because even when I "adjust" recipes to cook in them, I'm
>rarely excited about the results. There's something to be said for the
>radiant dry heat of an oven.

Hmm....
How do you think it would work to start them in the slow cooker and
then finish them up for a few hours in the oven?

Christine

On Tue 01 Jul 2008 01:05:39p, Janet Wilder told us...

> Lou Decruss wrote:
>> On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
>> > wrote:
>>
>>> sf wrote:
>>>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
>>>> > wrote:
>>>>
>>>>> I just substitute the slow-cooker for the oven. Uses less
electricity
>>>>> and keeps the kitchen cooler.
>>>> Do you have an old oven? I'd rather cook in my oven instead of on the
>>>> stovetop when it's hot.
>>>>
>>>>
>>>>
>>> No. It's only 3 years old as is the house. The house is an open floor
>>> plan. Living, dining and kitchen areas are all sort of one big room
with
>>> a breakfast bar in the kitchen separating part of it. The oven and
range
>>> (one piece) is not vented to the outside.
>>
>> I'm surprised a 3 year old house isn't vented outside.
>>
>> Lou
> It's Insulated Concrete Forms construction. They build the walls from
> styrofoam panels with rebar inside then pour concrete in between the
> sheets of styrofoam. http://www.icfhomes.com/
>
> We didn't build the house. A developer did on spec. I think they put up
> the walls before they designed the kitchen and that's why there was no
> vent. Once the walls are up, it's pretty hard to make holes in them. You
> have -- from the inside to outside--sheet rock, styrofoam, concrete,
> styrofoam then brick. I asked the builder about it and he said it wasn't
> a good idea.
>
> They knew where the laundry appliances were going so there is a vent to
> the outside for the clothes dryer. There's another vent into the garage
> from the "safe room" where my computer and I live <g> If I want to vent
> the kitchen I kick on the ceiling vent fan in the laundry room that
> adjoins the kitchen. That works better than the recirculating range hood.
>

Most vent hoods can vent straight up through the roof as well. They don't
have to go through the wall.

I don't find baking in the summer adds that much more heat to the
kitchen/house. Perhaps my oven is better insulated. I don't make a
frequent practice of it, but still, if I want to bake, I bake.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
Real programmers write COPY CON PROGRAM.EXE
-------------------------------------------

On Tue 01 Jul 2008 01:37:31p, Christine Dabney told us...

> On Tue, 01 Jul 2008 20:34:18 GMT, Wayne Boatwright
> > wrote:
>
>
>>But there's a distinct difference in the desired outcome of Boston baked
>>beans and pinto beans. I totally agree with the reason Dimitri does not
>>use a slow cooker for this.
>>
>>As far as slow cookers go, I have two of them and only rarely use either
>>one, primarily because even when I "adjust" recipes to cook in them, I'm
>>rarely excited about the results. There's something to be said for the
>>radiant dry heat of an oven.
>
> Hmm....
> How do you think it would work to start them in the slow cooker and
> then finish them up for a few hours in the oven?
>
> Christine
>

It would clearly be better than using just the slow cooker alone, but I
generally won't tamper with recipe cooking methods when it goes against
recommendation.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
MURPHY'S LAW OF THERMODYNAMICS -
Things get worse under pressure.
-------------------------------------------

"Janet Wilder" > wrote in message
...

<snip>

> We didn't build the house. A developer did on spec. I think they put up
> the walls before they designed the kitchen and that's why there was no
> vent. Once the walls are up, it's pretty hard to make holes in them. You
> have -- from the inside to outside--sheet rock, styrofoam, concrete,
> styrofoam then brick. I asked the builder about it and he said it wasn't a
> good idea.
>
> They knew where the laundry appliances were going so there is a vent to
> the outside for the clothes dryer. There's another vent into the garage
> from the "safe room" where my computer and I live <g> If I want to vent
> the kitchen I kick on the ceiling vent fan in the laundry room that
> adjoins the kitchen. That works better than the recirculating range hood.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

The place we're in up here is the same.0 The builder was/is (I meet him) an
idiot. At first glance the kitchen area looked grand then we moved in. as
example:

The space for the fridge is so tight one can not open the freezer door (side
by side) 90 degrees, the wall gets in the way.
The dishwasher is about 3 feet from the sink - rinse the dishes and spill
water all over the floor getting the dishes to the dishwasher.
The pipes from the guest bathroom run behind the kitchen wall, someone
flushes and you hear the water gurgle down the drain (very pleasant).


--
Old Scoundrel

(AKA Dimitri)

"Christine Dabney" > wrote in message
news
> On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>If you do them overnight at low temperature in a "decent" slow cooker
>>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>>dark brown and I have never been able to see or taste the difference
>>between slow-cooker and oven. The Hamilton Beech that I have has a
>>small hole in the lid for the temperature probe to go and that little
>>hole allows evaporation.
>
> I was wondering about this. I have my mother's recipe that I
> occasionally use. It cooks for a good 8-12 hours in the oven, but I
> am disinclined to use the oven during the summer, unless I absolutely
> have to.
>
> However, I do want to fix some baked beans for the 4th...so I had been
> wondering about the slow cooker. I do have a Rival though.....
>
> Christine

Use the slow cooker if you have a good recipe. We need the heat out here -
the temp rarely gets over 67 degrees here on the coast. Not to mention the
overcast till 11 AM or so.


--
Old Scoundrel

(AKA Dimitri)

"Wayne Boatwright" > wrote in message
6.120...
> On Tue 01 Jul 2008 11:47:09a, Lou Decruss told us...
>
>> On Tue, 01 Jul 2008 12:23:23 -0600, Christine Dabney
>> > wrote:
>>
>>>On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>>>If you do them overnight at low temperature in a "decent" slow cooker
>>>>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>>>>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>>>>dark brown and I have never been able to see or taste the difference
>>>>between slow-cooker and oven. The Hamilton Beech that I have has a
> small
>>>>hole in the lid for the temperature probe to go and that little hole
>>>>allows evaporation.
>>>
>>>I was wondering about this. I have my mother's recipe that I
>>>occasionally use. It cooks for a good 8-12 hours in the oven, but I
>>>am disinclined to use the oven during the summer, unless I absolutely
>>>have to.
>>>
>>>However, I do want to fix some baked beans for the 4th...so I had been
>>>wondering about the slow cooker. I do have a Rival though.....
>>
>> I don't do BB beans, but I do pintos all the time in a slow-cooker. I
>> have a pretty decent farberware that works great, but I've done them
>> in a crap slow-cooker and just adjusted the lid to control the heat.
>> In the summer I put it in the garage so there is no heat added to the
>> house. I never do beans in the oven anymore.
>>
>> Lou
>>
>
> But there's a distinct difference in the desired outcome of Boston baked
> beans and pinto beans. I totally agree with the reason Dimitri does not
> use a slow cooker for this.
>
> As far as slow cookers go, I have two of them and only rarely use either
> one, primarily because even when I "adjust" recipes to cook in them, I'm
> rarely excited about the results. There's something to be said for the
> radiant dry heat of an oven.
>
> --
> Wayne Boatwright

Right you are.

IMHO the difference is a moist cooking environment or a dry environment.
It's a whole different set of rules.

It's just like the difference between barbeque and grilling.


--
Old Scoundrel

(AKA Dimitri)

"Nancy2" > wrote in message
...
>
>> For the last 6 hours remove the onion, & cook uncovered adding 1/4 cup
>> of
>> bread crumbs to the top and stir lightly to allow a crust to form.
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>
> I was o.k. with it, until I read "bread crumbs." I just can't
> reconcile bread crumbs on top of real oven-baked beans. Sorry. ;-)
>
> N.

No problem just omit the breadcrumbs and increase the uncovered time.


--
Old Scoundrel

(AKA Dimitri)

On Jul 1, 3:05*pm, Janet Wilder > wrote:
> Lou Decruss wrote:
> > On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
> > > wrote:
>
> >> sf wrote:
> >>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
> >>> > wrote:
>
> >>>> I just substitute the slow-cooker for the oven. Uses less
> >>>> electricity and keeps the kitchen cooler.
> >>> Do you have an old oven? *I'd rather cook in my oven instead of on the
> >>> stovetop when it's hot.
>
> >> No. It's only 3 years old as is the house. The house is an open floor
> >> plan. Living, dining and kitchen areas are all sort of one big room with
> >> a breakfast bar in the kitchen separating part of it. The oven and range
> >> (one piece) is not vented to the outside.
>
> > I'm surprised a 3 year old house isn't vented outside.
>
> > Lou
>
> It's Insulated Concrete Forms construction. They build the walls from
> styrofoam panels with rebar inside then pour concrete in between the
> sheets of styrofoam. *http://www.icfhomes.com/
>
> We didn't build the house. A developer did on spec. I think they put up
> the walls before they designed the kitchen and that's why there was no
> vent. Once the walls are up, it's pretty hard to make holes in them. You
> have -- from the inside to outside--sheet rock, styrofoam, concrete,
> styrofoam then brick. I asked the builder about it and he said it wasn't
> a good idea.
>
> They knew where the laundry appliances were going so there is a vent to
> the outside for the clothes dryer. There's another vent into the garage
> from the "safe room" where my computer and I live <g> If I want to vent
> the kitchen I kick on the ceiling vent fan in the laundry room that
> adjoins the kitchen. That works better than the recirculating range hood.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life- Hide quoted text -
>
> - Show quoted text -

It wouldn't be tough to put in a roof vent, unless you have a second
story above the kitchen....

N.

On Tue 01 Jul 2008 02:17:04p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> On Tue 01 Jul 2008 11:47:09a, Lou Decruss told us...
>>
>>> On Tue, 01 Jul 2008 12:23:23 -0600, Christine Dabney
>>> > wrote:
>>>
>>>>On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>>>>>If you do them overnight at low temperature in a "decent" slow cooker
>>>>>(not like the horrible Rival Crock Pot that I trashed when it burnt up
a
>>>>>batch of beans)the evaporation is fine. The beans caramelize to a
rich,
>>>>>dark brown and I have never been able to see or taste the difference
>>>>>between slow-cooker and oven. The Hamilton Beech that I have has a
>>>>>small hole in the lid for the temperature probe to go and that little
>>>>>hole allows evaporation.
>>>>
>>>>I was wondering about this. I have my mother's recipe that I
>>>>occasionally use. It cooks for a good 8-12 hours in the oven, but I
>>>>am disinclined to use the oven during the summer, unless I absolutely
>>>>have to.
>>>>
>>>>However, I do want to fix some baked beans for the 4th...so I had been
>>>>wondering about the slow cooker. I do have a Rival though.....
>>>
>>> I don't do BB beans, but I do pintos all the time in a slow-cooker. I
>>> have a pretty decent farberware that works great, but I've done them
>>> in a crap slow-cooker and just adjusted the lid to control the heat.
>>> In the summer I put it in the garage so there is no heat added to the
>>> house. I never do beans in the oven anymore.
>>>
>>> Lou
>>>
>>
>> But there's a distinct difference in the desired outcome of Boston baked
>> beans and pinto beans. I totally agree with the reason Dimitri does not
>> use a slow cooker for this.
>>
>> As far as slow cookers go, I have two of them and only rarely use either
>> one, primarily because even when I "adjust" recipes to cook in them, I'm
>> rarely excited about the results. There's something to be said for the
>> radiant dry heat of an oven.
>>
>> --
>> Wayne Boatwright
>
> Right you are.
>
> IMHO the difference is a moist cooking environment or a dry environment.
> It's a whole different set of rules.
>
> It's just like the difference between barbeque and grilling.

And right you are. Good analogy.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
Be yourself -- it's a dirty job, but
somebody's got to do it.
-------------------------------------------

>
> As far as slow cookers go, I have two of them and only rarely use either
> one, primarily because even when I "adjust" recipes to cook in them, I'm
> rarely excited about the results. *There's something to be said for the
> radiant dry heat of an oven.
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> -------------------------------------------
>

I find the slow cooker is terrific for pulled pork (using a Boston
butt cut). The meat can slow-cook all day - then I take the big
chunks out, pull the meat into shreds, removing all of the fat and
bone - drain the pot - put the meat back in - add BBQ sauce - keep
warm on low. Wonderful. ;-)

N.

On Tue, 1 Jul 2008 14:17:04 -0700, "Dimitri" >
wrote:

>> But there's a distinct difference in the desired outcome of Boston baked
>> beans and pinto beans. I totally agree with the reason Dimitri does not
>> use a slow cooker for this.
>>
>> As far as slow cookers go, I have two of them and only rarely use either
>> one, primarily because even when I "adjust" recipes to cook in them, I'm
>> rarely excited about the results. There's something to be said for the
>> radiant dry heat of an oven.
>>
>> --
>> Wayne Boatwright
>
>Right you are.
>
>IMHO the difference is a moist cooking environment or a dry environment.
>It's a whole different set of rules.
>
>It's just like the difference between barbeque and grilling.

Very interesting. Thanks to you both.

Lou

On Tue 01 Jul 2008 02:46:58p, Lou Decruss told us...

> On Tue, 1 Jul 2008 14:17:04 -0700, "Dimitri" >
> wrote:
>
>>> But there's a distinct difference in the desired outcome of Boston
baked
>>> beans and pinto beans. I totally agree with the reason Dimitri does
not
>>> use a slow cooker for this.
>>>
>>> As far as slow cookers go, I have two of them and only rarely use
either
>>> one, primarily because even when I "adjust" recipes to cook in them,
I'm
>>> rarely excited about the results. There's something to be said for the
>>> radiant dry heat of an oven.
>>>
>>> --
>>> Wayne Boatwright
>>
>>Right you are.
>>
>>IMHO the difference is a moist cooking environment or a dry environment.
>>It's a whole different set of rules.
>>
>>It's just like the difference between barbeque and grilling.
>
> Very interesting. Thanks to you both.
>
> Lou
>
>

You're welcome, Lou. Having said what I did previously, I also should say
that a moist cooking environment for cooking pinto beans is probably much
more desirable. My aunt frequently cooked pintos with a ham hock, although
in a covered pot on top of the stove, as that pre-dated slow cookers.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
Oh for the wings of any bird, other
than a battery hen...
-------------------------------------------

Dimitri wrote:

>
> The place we're in up here is the same.0 The builder was/is (I meet him)
> an idiot. At first glance the kitchen area looked grand then we moved
> in. as example:
>
> The space for the fridge is so tight one can not open the freezer door
> (side by side) 90 degrees, the wall gets in the way.

DH insisted on a huge side-by-side fridge. The space for it is right
near the side wall. I have to pull it out of its space to remove the
shelves to clean it. It's very deep, but it has sliding shelves. I can't
use them when the fridge is in its space because the door doesn't open
far enough. You have my deepest sympathies.

> The dishwasher is about 3 feet from the sink - rinse the dishes and
> spill water all over the floor getting the dishes to the dishwasher.
> The pipes from the guest bathroom run behind the kitchen wall, someone
> flushes and you hear the water gurgle down the drain (very pleasant).

We don't have those problems. The builder insulated the wall between the
living room and the master bedroom. He said he did the same between the
master bedroom and the main bathroom, but we hear the shower.

It has a few flaws, but it's a wonderful house. 2,100+ sq ft. a huge
screen porch on the back, 2 car garage, inside laundry room, 2 baths, 3
bedrooms and a safe room, ceramic tile floors and vaulted ceilings with
ceiling fans in every room, including the screen porch. Closets are
enormous and plentiful. Master bedroom has a huge walk-in closet that
was equipped with double rods and cubbies, a fully-tiled huge shower and
a jetted bath tub. It's on a little less than 3/4 of an acre with a
circular drive. It cost us, in March of 05, about the same as what I
sold my 40 year old, stick-built tract house in NJ for in 1996. I'm not
complaining at all.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 02 Jul 2008 00:02:59 GMT, Wayne Boatwright
> wrote:

>On Tue 01 Jul 2008 02:46:58p, Lou Decruss told us...

>> Very interesting. Thanks to you both.
>>
>> Lou
>>
>>
>
>You're welcome, Lou. Having said what I did previously, I also should say
>that a moist cooking environment for cooking pinto beans is probably much
>more desirable. My aunt frequently cooked pintos with a ham hock, although
>in a covered pot on top of the stove, as that pre-dated slow cookers.

Gotcha....Whenever I smoke anything pork, the bone goes right in the
slow cooker with the pint beans. I decide what to do with it the next
day. But the bone never gets wasted.

Lou

Nancy2 wrote:
> On Jul 1, 3:05 pm, Janet Wilder > wrote:
>> Lou Decruss wrote:
>>> On Tue, 01 Jul 2008 13:10:30 -0500, Janet Wilder
>>> > wrote:
>>>> sf wrote:
>>>>> On Mon, 30 Jun 2008 15:03:21 -0500, Janet Wilder
>>>>> > wrote:
>>>>>> I just substitute the slow-cooker for the oven. Uses less
>>>>>> electricity and keeps the kitchen cooler.
>>>>> Do you have an old oven? I'd rather cook in my oven instead of on the
>>>>> stovetop when it's hot.
>>>> No. It's only 3 years old as is the house. The house is an open floor
>>>> plan. Living, dining and kitchen areas are all sort of one big room with
>>>> a breakfast bar in the kitchen separating part of it. The oven and range
>>>> (one piece) is not vented to the outside.
>>> I'm surprised a 3 year old house isn't vented outside.
>>> Lou
>> It's Insulated Concrete Forms construction. They build the walls from
>> styrofoam panels with rebar inside then pour concrete in between the
>> sheets of styrofoam. http://www.icfhomes.com/
>>
>> We didn't build the house. A developer did on spec. I think they put up
>> the walls before they designed the kitchen and that's why there was no
>> vent. Once the walls are up, it's pretty hard to make holes in them. You
>> have -- from the inside to outside--sheet rock, styrofoam, concrete,
>> styrofoam then brick. I asked the builder about it and he said it wasn't
>> a good idea.
>>
>> They knew where the laundry appliances were going so there is a vent to
>> the outside for the clothes dryer. There's another vent into the garage
>> from the "safe room" where my computer and I live <g> If I want to vent
>> the kitchen I kick on the ceiling vent fan in the laundry room that
>> adjoins the kitchen. That works better than the recirculating range hood.
>>
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life- Hide quoted text -
>>
>> - Show quoted text -
>
> It wouldn't be tough to put in a roof vent, unless you have a second
> story above the kitchen....
>
> N.

I suppose we could put in a roof vent, but it's just the two of us and
it really isn't that big a deal. How often does one want to bake beans
in an oven anyway. Other oven use isn't that long and doesn't produce
that mush extra heat.

If I did put in a roof vent, I'd lose the cabinet space in the cabinet
above the stove. That would be a very, very difficult trade-off.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:

> You're welcome, Lou. Having said what I did previously, I also should say
> that a moist cooking environment for cooking pinto beans is probably much
> more desirable. My aunt frequently cooked pintos with a ham hock, although
> in a covered pot on top of the stove, as that pre-dated slow cookers.
>
Wayne,
What about cooking beans in a counter-top roaster? Would that be different?

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Tue 01 Jul 2008 05:53:55p, Janet Wilder told us...

> Wayne Boatwright wrote:
>
>> You're welcome, Lou. Having said what I did previously, I also should
>> say that a moist cooking environment for cooking pinto beans is
>> probably much more desirable. My aunt frequently cooked pintos with a
>> ham hock, although in a covered pot on top of the stove, as that
>> pre-dated slow cookers.
>>
> Wayne,
> What about cooking beans in a counter-top roaster? Would that be
> different?
>

No, I think that would work well. Are you referring to one like a Nesco
oval shaped roaster, or like the larger 18 qt. Nesco or Westinghouse? In
any case, it creates a moist environment which would work well for pintos,
white beans, or similar. Having said that, I would not use it for Boston
style baked beans. The dry heat is essential to the final outcome.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
The sun never sets in the east.
-------------------------------------------