"The Ranger" > wrote in message
ndwidth...
> notbob > wrote in message
> ...
> [snip]
>> Which bean was the best?
>
> Would you go to a symphony concert and only listen to one instrument?

Fifteen beans and a symphony... perfect analogy... how does a picolo fart
sound, probably like a lentil. This reminds me of "Tubby The Tuba":
http://www.youtube.com/watch?v=A3BlX5QkO7M

"cybercat" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2009-02-20, sf > wrote:
>>> On Thu, 19 Feb 2009 16:06:28 GMT, notbob > wrote:
>>>
>>>>15 different beans!? Diff beans have distinct flavors. This trashes
>>>>that
>>>>benefit.
>>>
>>> Oh, fer cripe sake. It's obvious you've never even tried a 15 bean
>>> soup. It's delicious.
>>
>> Which bean was the best?
>>
> I love the giant ones that look like great northern but are far too big.
> And black beans are always a really nice flavor. Lentils stand out from
> the mix, too. I can taste all the different beans in the mix.
If I want to taste lots of different beans I get Jelly Belly.

In article >,
sf > wrote:

> On Thu, 19 Feb 2009 16:06:28 GMT, notbob > wrote:
>
> >15 different beans!? Diff beans have distinct flavors. This trashes that
> >benefit.
>
> Oh, fer cripe sake. It's obvious you've never even tried a 15 bean
> soup. It's delicious.

Absolutely agree. The mix is wonderful.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"brooklyn1" > wrote:

> "The Ranger" > wrote in message
> ndwidth...
> > notbob > wrote in message
> > ...
> > [snip]
> >> Which bean was the best?
> >
> > Would you go to a symphony concert and only listen to one instrument?
>
> Fifteen beans and a symphony... perfect analogy... how does a picolo fart
> sound, probably like a lentil. This reminds me of "Tubby The Tuba":
> http://www.youtube.com/watch?v=A3BlX5QkO7M

<LOL> This thread keeps getting funnier and funnier! Just what I need
before going to sleep for the afternoon. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Thu, 19 Feb 2009 14:21:23 -0800, Bob Terwilliger wrote:

> The Ranger wrote:
>
>>> I'd serve it with cornbread.
>>
>> That'd been a good compliment, too, with honey butter or maybe even garlic
>> butter.
>
> Oh... You just reminded me of a TERRIBLE cornbread recipe which I posted
> here some years ago just to show how terrible cornbread recipes could be
> here in California.
>
> http://groups.google.com/group/rec.f...820688e5044464
>
> Bob

that does sound kinda bizarre.

your pal,
blake

On Thu, 19 Feb 2009 17:22:18 -0800, Dan Abel wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> The Ranger wrote:
>>
>>>> I'd serve it with cornbread.
>>>
>>> That'd been a good compliment, too, with honey butter or maybe even garlic
>>> butter.
>>
>> Oh... You just reminded me of a TERRIBLE cornbread recipe which I posted
>> here some years ago just to show how terrible cornbread recipes could be
>> here in California.
>>
>> http://groups.google.com/group/rec.f...820688e5044464
>
> Needs some chopped jalapeno.
>
> :-)

well, i can see jalpeño, but not all that other stuff. i guess i'm a
square.

your pal,
blake

On Thu, 19 Feb 2009 09:19:57 -0800, The Ranger wrote:

> blake murphy > wrote in message
> ...
> [snip]
>> i'm not notbob, but...
>>
>> i would shy away from the tomatoes, chili powder, and carrots, but only
>> because that, to me, is not bean soup. i'm sure it's good soup; i would
>> just call it something different. in bean soup, beans and ham should be
>> the stars.
>
> Agreed. I added the carrots because I like carrots. The tomatoes and chili
> powder were added for bite and heat; it's not a sweet soup like navy bean or
> some of the garbonzo bean soups.
>
>> but that's a theological discussion, much like 'what makes a proper
>> chili.'
>
> You're in church; such discussions are always welcome!
>
>> but maybe i'm all wet, since it's a 15-bean soup recipe and
>> my thinking is geared towards navy pea beans.
>
> It's been my experience that a sweetener is used in navy bean soup, or pea
> soups, so the single bean stands out beyond texture. The ham is often an
> after-thought, like in pea soup.
>
> The Ranger

not with me. as i think i said before, my bean soup is more like ham stew
with beans. no sweetener, unless you count ketchup at serving time.

your pal,
blake

On Thu, 19 Feb 2009 18:46:43 +0100, Giusi wrote:

> "blake murphy" ha scritto nel messaggio
> Giusi wrote:
>>
>>> "notbob" ha scritto nel messaggio The Ranger wrote:
>>>>
>>>>> 20 oz assorted dried beans (lima, navy, pinto, etc.)
>
>>>> Better yet, toss the beans and enjoy the beer.
>>>>
>>>> nb
>>>
>>> You need to elaborate, because there doesn't seem to be anything wrong
>>> with
>>> the recipe to my eyes, and I am not a beginner.
>>
>> i'm not notbob, but...
>>
>> i would shy away from the tomatoes, chili powder, and carrots, but only>
>> because that, to me, is not bean soup. i'm sure it's good soup; i would>
>> just call it something different. in bean soup, beans and ham should be>
>> the stars.
>> but maybe i'm all wet, since it's a 15-bean soup recipe and my thinking
>> is> geared towards navy pea beans.
>>
>> your pal,
>> blake
>
> Your are wet.

wouldn't be the first time.

>Every cold country has bean soup and they are all different!
> Maybe chili-bean soup for this one or even veg chili. But what's wrong with
> pasta e fagioli, which has no ham in it? Loads of bean soups are
> vegetarian, many countries don't make smoked hams.

i guess i'm parochial in the bean soup respect.

>Ranger offered a recipe
> that sounds like it would make a tasty winter supper, so why does nb say
> it's the worst bean recipe he's ever seen?

that i don't know.

your pal,
blake

On Thu, 19 Feb 2009 09:54:30 -0800, The Ranger wrote:

> Giusi > wrote in message
> ...
> [snip]
>> Your are wet.
>
> Guisi! Gotta love it! "You're all wet." You're English is better than my
> Italian but that's not why I'm replying.
>
>> Every cold country has bean soup and they are all different! Maybe
>> chili-bean soup for this one or even veg chili. But
>> what's wrong with pasta e fagioli, which has no ham in it? Loads of bean
>> soups are vegetarian, many countries don't
>> make smoked hams. Ranger offered a recipe that sounds
>> like it would make a tasty winter supper, so why does nb
>> say it's the worst bean recipe he's ever seen?
>
> I'll help you out herer. nb loves seeing people rise to the surface after
> his chumming the waters with such a provocatively simple piece of prose.
>
> If he could tell the difference between two beans in a blind-tasting after
> cooking, I'd be surprised.
>
> But he has taken rfc into a new level of food-based discussion, something
> Duh-Wayne, Sheldumb, and Petri wouldn't understand.
>
> The Ranger

you call him 'sheldumb,' yet you seem to be using his rhetorical devices.
why is that?

your pal,
blake

blake wrote on Fri, 20 Feb 2009 19:28:44 GMT:

>> blake murphy > wrote in message
>> ...
>> [snip]
>>> i'm not notbob, but...
>>>
>>> i would shy away from the tomatoes, chili powder, and
>>> carrots, but only because that, to me, is not bean soup.
>>> i'm sure it's good soup; i would just call it something
>>> different. in bean soup, beans and ham should be the stars.
>>
>> Agreed. I added the carrots because I like carrots. The
>> tomatoes and chili powder were added for bite and heat; it's
>> not a sweet soup like navy bean or some of the garbonzo bean
>> soups.
>>
>>> but that's a theological discussion, much like 'what makes a
>>> proper chili.'
>>
>> You're in church; such discussions are always welcome!
>>
>>> but maybe i'm all wet, since it's a 15-bean soup recipe and
>>> my thinking is geared towards navy pea beans.
>>
>> It's been my experience that a sweetener is used in navy bean
>> soup, or pea soups, so the single bean stands out beyond
>> texture. The ham is often an after-thought, like in pea soup.
>>
>> The Ranger

> not with me. as i think i said before, my bean soup is more
> like ham stew with beans. no sweetener, unless you count
> ketchup at serving time.


Can you really tell the differences among 15-, 14-, 13-bean soups etc.?
Or does the number just mean, throw in what's around?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 19 Feb 2009 21:20:53 GMT, brooklyn1 wrote:

> "blake murphy" > wrote in message
> ...
>> On Thu, 19 Feb 2009 12:04:41 +0100, Giusi wrote:
>>
>>> "notbob" ha scritto nel messaggio The Ranger wrote:
>>>>
>>>>> 20 oz assorted dried beans (lima, navy, pinto, etc.)
>>>>
>>>>> Soak beans for at least 8 hours.....
>>>>
>>>>> In 5.5 quart crockpot.....
>>>>
>>>> Sorry, Range. Worst bean recipe I've ever run across.
>>>>
>>>>> Serve with hearty bread and an IPA or stout.
>>>>
>>>> Better yet, toss the beans and enjoy the beer.
>>>>
>>>> nb
>>>
>>> You need to elaborate, because there doesn't seem to be anything wrong
>>> with
>>> the recipe to my eyes, and I am not a beginner.
>>
>> i'm not notbob, but...
>>
>> i would shy away from the tomatoes, chili powder, and carrots, but only
>> because that, to me, is not bean soup. i'm sure it's good soup; i would
>> just call it something different. in bean soup, beans and ham should be
>> the stars.
>>
>> but that's a theological discussion, much like 'what makes a proper
>> chili.'
>>
>> but maybe i'm all wet, since it's a 15-bean soup recipe and my thinking is
>> geared towards navy pea beans.
>>
>> your pal,
>> blake
>
> What would you know... there are navy beans and there are pea beans but
> there's no such thing as "navy pea beans"... stop making it up as you go
> along... blake the fake.
>

navy bean = Yankee bean = white pea bean = pearl haricot = Boston bean =
Boston navy bean = pea bean = haricot blanc bean = small white bean =
haricot

<http://www.sonic.net/~alden/Beans.html#navy>

....so blow me. isn't that idea exciting for you?

blake

On Thu, 19 Feb 2009 09:15:46 -0800, The Ranger wrote:

> blake murphy > wrote in message
> ...
>> On Thu, 19 Feb 2009 06:19:18 -0800, The Ranger wrote:
>>>>> Serve with hearty bread and an IPA or stout.
>>>>
>>>> Better yet, toss the beans and enjoy the beer.
>>>
>>> Which beer? The stout or the IPA. Don't mix 'em. <shudder>
>>>
>> many people in the u.k. do exactly that.
>
> They also have crooked teeth...
>
> The Ranger

it doesn't much appeal to me either (the half-and-half, not crooked teeth,
though they don't have much appeal, either), but it is certainly done.

your pal,
blake

blake murphy > wrote in message
. ..
[snip]
> you call him 'sheldumb,' yet you seem to be using his rhetorical devices.

Does it give you a woody? The Gahds can only hope.

The Ranger

On Thu, 19 Feb 2009 17:23:32 +0000 (UTC), Steve Pope wrote:

> blake murphy > wrote:
>
>>On Thu, 19 Feb 2009 06:19:18 -0800, The Ranger wrote:
>
>>> Which beer? The stout or the IPA. Don't mix 'em. <shudder>
>
>>many people in the u.k. do exactly that.
>
> Not usually with an IPA, but with an ale, yes.
>
> Steve

i actually googled it before i wrote that, and it seemed it was close
enough.

but i like cold american swill (in particular, rolling rock), so what do i
know?

your pal,
blake

"blake murphy" > wrote in message
...
> On Thu, 19 Feb 2009 21:20:53 GMT, brooklyn1 wrote:
>
>> "blake murphy" > wrote in message
>> ...
>>> On Thu, 19 Feb 2009 12:04:41 +0100, Giusi wrote:
>>>
>>>> "notbob" ha scritto nel messaggio The Ranger wrote:
>>>>>
>>>>>> 20 oz assorted dried beans (lima, navy, pinto, etc.)
>>>>>
>>>>>> Soak beans for at least 8 hours.....
>>>>>
>>>>>> In 5.5 quart crockpot.....
>>>>>
>>>>> Sorry, Range. Worst bean recipe I've ever run across.
>>>>>
>>>>>> Serve with hearty bread and an IPA or stout.
>>>>>
>>>>> Better yet, toss the beans and enjoy the beer.
>>>>>
>>>>> nb
>>>>
>>>> You need to elaborate, because there doesn't seem to be anything wrong
>>>> with
>>>> the recipe to my eyes, and I am not a beginner.
>>>
>>> i'm not notbob, but...
>>>
>>> i would shy away from the tomatoes, chili powder, and carrots, but only
>>> because that, to me, is not bean soup. i'm sure it's good soup; i would
>>> just call it something different. in bean soup, beans and ham should be
>>> the stars.
>>>
>>> but that's a theological discussion, much like 'what makes a proper
>>> chili.'
>>>
>>> but maybe i'm all wet, since it's a 15-bean soup recipe and my thinking
>>> is
>>> geared towards navy pea beans.
>>>
>>> your pal,
>>> blake
>>
>> What would you know... there are navy beans and there are pea beans but
>> there's no such thing as "navy pea beans"... stop making it up as you go
>> along... blake the fake.
>>
>
> navy bean = Yankee bean = white pea bean = pearl haricot = Boston bean =
> Boston navy bean = pea bean = haricot blanc bean = small white bean =
> haricot
>
> <http://www.sonic.net/~alden/Beans.html#navy>
>
> ...so blow me. isn't that idea exciting for you?
>
> blake

You proved my point, "navy pea bean" is a *redundancy*, and you're hiding
behind a *synonym* smoke screen, dumb mick.

"The Ranger" > wrote in message
ndwidth...
> Bob Terwilliger > wrote in message
> ...
>> Dan wrote:
>
>>> Besides, my other experience is that adding acid, like tomatoes,
>>> slows the cooking to a crawl. If I don't presoak or precook,
>>> we have crunchy beans.
>>
>> That's my experience, too. If I made that recipe -- which does
>> sound good to me -- I'd keep the tomatoes and lemon juice
>> out of it until the last half-hour or so. And being a Son of the
>> South, I'd serve it with cornbread.
>
> That'd been a good compliment, too, with honey butter or maybe even garlic
> butter.

<sigh>

stRanger, you couldn't so much as write a friggin' grocery list. It's
COMPLEMENT, you TIAD fuzzball.

<sheesh>

TammyM

notbob wrote:
> On 2009-02-20, sf > wrote:
>> On Thu, 19 Feb 2009 16:06:28 GMT, notbob > wrote:
>>
>>> 15 different beans!? Diff beans have distinct flavors. This trashes that
>>> benefit.
>> Oh, fer cripe sake. It's obvious you've never even tried a 15 bean
>> soup. It's delicious.
>
> Which bean was the best?
>
> nb

The last one :-)

Seriously though, why complain about a recipe that many people have
enjoyed? I have a pot of Northerns on the stove right now. Do I use
mixed beans often? No. But I have tried the 15 bean soup, and it was good.

Good soup is good soup, and if it has a lot of health/cost benefits, I'm
all for it. One pound of dry beans at the local store is just over one
USD (most types). That make them a good ingredient for me.

Bob

The Ranger wrote:
> 15 Bean Soup & Smoked Ham
>
> INGREDIENTS:
> 20 oz assorted dried beans (lima, navy, pinto, etc.)
> 2 qt water, plus 2 cups for cooking
> 1 cup beef stock (chicken stock works, too; avoid vegetable stock)
> 1 lb smoked ham or ham hocks
> 1 large onion, chopped
> 1 15-oz can diced tomatoes
> 1 TBS New Mexico Chili Powder
> 1 TBS lemon juice (fresh squeezed)
> 2 cloves garlic, crushed
> Salt and Pepper to taste
> Optional:
> 2 cups, carrot disks
> 1 jalapeno, chopped (with seeds for heat)
> 1 lb Andouille Sausage
>
> METHOD:
> Soak beans for at least 8 hours in the 2 quarts of water. Discard soaking
> water.
>
> In 5.5 quart crockpot, layer carrots, onion, jalapeno, sausage, beans, and
> ham. Add chili powder; less if you don't like things spicy. Add lemon juice,
> stock and water. Season to taste.
>
> Set on low and leave alone for 6-10 hours or set on high and cook for 4-5
> hours.
>
> Serve with hearty bread and an IPA or stout.
>
> The Ranger
>
>

I do something similar to this. Here are a few other options.
Try and find a smoked ham shank or two depending on the size of the
shank(s) and how much ham you want in the soup. For a more smokey
flavor, add a bit of liquid smoke.
A few tablespoons, to a 1/4 cup of cooked/leftover saurkraut instead
of the lemon juice.
I use a quart of chicken stock.
The whole mess comes out thick, hearty and tasty...

George > suggested in message
...
> The Ranger wrote:
>> 15 Bean Soup & Smoked Ham
[snip]
> I do something similar to this. Here are a few other options.
> Try and find a smoked ham shank or two depending on the size of the
> shank(s) and how much ham you want in the soup. For a more smokey flavor,
> add a bit of liquid smoke.
> A few tablespoons, to a 1/4 cup of cooked/leftover saurkraut instead of
> the lemon juice.
> I use a quart of chicken stock.
> The whole mess comes out thick, hearty and tasty...

I can believe it! Those sound like changes I'd like but the saurkraut would
be too much for Daughter-units Alpha and Beta. Spawn's actually developed a
taste for it but is easily swayed by her sisters' anti-saurk stance when
they make the mistake of voicing it (in my presence.)

The Ranger

"George" > wrote in message
...
> The Ranger wrote:
>> 15 Bean Soup & Smoked Ham
>>
>> INGREDIENTS:
>> 20 oz assorted dried beans (lima, navy, pinto, etc.)
>> 2 qt water, plus 2 cups for cooking
>> 1 cup beef stock (chicken stock works, too; avoid vegetable stock)
>> 1 lb smoked ham or ham hocks
>> 1 large onion, chopped
>> 1 15-oz can diced tomatoes
>> 1 TBS New Mexico Chili Powder
>> 1 TBS lemon juice (fresh squeezed)
>> 2 cloves garlic, crushed
>> Salt and Pepper to taste
>> Optional:
>> 2 cups, carrot disks
>> 1 jalapeno, chopped (with seeds for heat)
>> 1 lb Andouille Sausage
>>
>> METHOD:
>> Soak beans for at least 8 hours in the 2 quarts of water. Discard soaking
>> water.
>>
>> In 5.5 quart crockpot, layer carrots, onion, jalapeno, sausage, beans,
>> and ham. Add chili powder; less if you don't like things spicy. Add lemon
>> juice, stock and water. Season to taste.
>>
>> Set on low and leave alone for 6-10 hours or set on high and cook for 4-5
>> hours.
>>
>> Serve with hearty bread and an IPA or stout.
>>
>> The Ranger
>
> I do something similar to this. Here are a few other options.
> Try and find a smoked ham shank or two depending on the size of the
> shank(s) and how much ham you want in the soup. For a more smokey flavor,
> add a bit of liquid smoke.
> A few tablespoons, to a 1/4 cup of cooked/leftover saurkraut instead of
> the lemon juice.
> I use a quart of chicken stock.
> The whole mess comes out thick, hearty and tasty...

Some of the best bean soup I remember was served at the grade school
cafeteria, what ham bone, the best part were the rounds of tube steak.

In article >,
"James Silverton" > wrote:


> Can you really tell the differences among 15-, 14-, 13-bean soups etc.?
> Or does the number just mean, throw in what's around?

They cheat, IMHO. I doubt that many home cooks buy 15 sacks of beans,
usually people buy one sack that is marked for making 15 bean soup (I've
seen other numbers, like 10, but 15 seems most common). They do list
all 15, but one is usually barley.

OK, so I lied. Here's a recipe to make your own mix:

http://www.cdkitchen.com/recipes/rec...Mix61401.shtml

1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans

There's also a recipe to make the soup, using two cups of the above.
There's no barley, but note 3 kinds of lentils and two of split peas.

--
Dan Abel
Petaluma, California USA

On Fri, 20 Feb 2009 11:45:31 -0800, The Ranger wrote:

> blake murphy > wrote in message
> . ..
> [snip]
>> you call him 'sheldumb,' yet you seem to be using his rhetorical devices.
>
> Does it give you a woody? The Gahds can only hope.
>
> The Ranger

no. i just makes you look as repulsive as he is. why you would want that,
i don't know.

blake

blake murphy > wrote in message
...
> no. i just makes you look as repulsive as he is. why you
> would want that, i don't know.

I inconvenience the three I tagged through my continued posting. The three
have sworn I'm kf but reality has shown this to be less-than-truthful. Why
you would consider using the noms as repulsive as Sheldumb is a mystery as
well. But then again you've obviously found something about it that excites
you so I'll not deny you that.

The Ranger

"The Ranger" > wrote in message
news
> blake murphy > wrote in message
> ...
>> no. i just makes you look as repulsive as he is. why you
>> would want that, i don't know.
>
> I inconvenience the three I tagged through my continued posting. The three
> have sworn I'm kf but reality has shown this to be less-than-truthful. Why
> you would consider using the noms as repulsive as Sheldumb is a mystery as
> well. But then again you've obviously found something about it that
> excites you so I'll not deny you that.
>
> The Ranger
>
Obviously I excite you as well... no doubt I'm in your masturbatory dreams;
oh Sheldumb, OH Sheldumb, OH SHELDUMB... in my rear, HARDER... Oh , Ohhh,
OHHHH... don't waste it... Sqwartz IT IN MY MOUTH... AHHHH, AHHHH,
AHHHHHHHH. . . . Ahahahahaha. . . .

On 19 Feb, 21:45, "Bob Terwilliger" >
wrote:
> Dan wrote:
> > Besides, my other experience is that adding acid, like tomatoes, slows
> > thecookingto a crawl. If I don't presoak or precook, we have crunchy
> >beans.
>
> That's my experience, too. If I made that recipe -- which does sound good to
> me -- I'd keep the tomatoes and lemon juice out of it until the last
> half-hour or so. And being a Son of the South, I'd serve it with cornbread.
>
If you use certain beans like Haricots, Pintos or Limas you have to
pre-cook these if you are going to be cooking them with anything
acidic in a recipe, otherwise it will take forever for them to soften.
I pre-cook mine first (in salt water), then once they are tender
enough add then to a recipe. So no need to add lemon or tomatoes in
the last 30 minutes. I'm assuming no pressure cooking is used here.

On Sat, 21 Feb 2009 10:54:14 -0800, The Ranger wrote:

> blake murphy > wrote in message
> ...
>> no. i just makes you look as repulsive as he is. why you
>> would want that, i don't know.
>
> I inconvenience the three I tagged through my continued posting. The three
> have sworn I'm kf but reality has shown this to be less-than-truthful. Why
> you would consider using the noms as repulsive as Sheldumb is a mystery as
> well. But then again you've obviously found something about it that excites
> you so I'll not deny you that.
>
> The Ranger

hmm....you seem to have left out this part:

> Does it give you a woody? The Gahds can only hope.
>
> The Ranger

charming.

blake

blake murphy > wrote in message
.. .
[snip]
> hmm....you seem to have left out this part:
>
>> Does it give you a woody? The Gahds can only hope.

As I said, I'll not deny you've obviously found something about my posts
that excite you. Thank you for comfirming it.

> charming.

You are, indeed. I hope to one day have to opportunity to show you how wrong
you've been but until that time, keep on as you are.

The Ranger

In article >,
blake murphy > wrote:

> > Does it give you a woody? The Gahds can only hope.
> >
> > The Ranger
>
> charming.

<rofl> I'd not heard that response since before mom died. Thanks. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On 2009-02-20, The Ranger > wrote:

> baseless critisisms are less than an uniformed opinion.

......as are baseless assumptions. I've tried it and prefer the alternative.
Your choice is just that.

nb

On Sun, 22 Feb 2009 11:05:58 -0800, The Ranger wrote:

> blake murphy > wrote in message
> .. .
> [snip]
>> hmm....you seem to have left out this part:
>>
>>> Does it give you a woody? The Gahds can only hope.
>
> As I said, I'll not deny you've obviously found something about my posts
> that excite you. Thank you for comfirming it.
>
>> charming.
>
> You are, indeed. I hope to one day have to opportunity to show you how wrong
> you've been but until that time, keep on as you are.
>
> The Ranger

hey, no sweat off my balls if you want to be an asshole.

blake

On Sun, 22 Feb 2009 13:22:49 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>> Does it give you a woody? The Gahds can only hope.
>>>
>>> The Ranger
>>
>> charming.
>
> <rofl> I'd not heard that response since before mom died. Thanks. ;-)

omgomg!!! i'm turning into your mother!!

your pal,
blake

On 2009-02-19, The Ranger > wrote:

> his chumming the waters with such a provocatively simple piece of prose.

[blush]

> If he could tell the difference between two beans in a blind-tasting after
> cooking, I'd be surprised.

If you can't tell the difference between, say, a pinto bean and a lima bean,
then what the Hell is the advantage of a 15 bean mix? Does an all white
bean mix taste the same as an all black/red bean mix. I seriously doubt it.

If you want to use an anology, a symphony orchestra pretty much sucks, as
there is no similarity whatsoever. Classical music has solo passages. Do
you start picking out beans from your mix to experience that one bean?
If so, we're back to the advantages of solo bean dishes. If I was to use an
anology, I'd use a miropoix, a specific mix of aromatic veggies (carrot,
celery, onion) or the Holy Trinity (bell pepper, celery, onion). These are
marriages of 3 aromatic veggies, but notice it's not 15! veggies. There's
such a thing as too much.

If 15 beans is good, which 15? If it doesn't matter, then what's the point?

nb

"notbob" > wrote in message
...
> On 2009-02-19, The Ranger > wrote:
>
>> his chumming the waters with such a provocatively simple piece of prose.
>
> [blush]
>
>> If he could tell the difference between two beans in a blind-tasting
>> after
>> cooking, I'd be surprised.
>
> If you can't tell the difference between, say, a pinto bean and a lima
> bean,
> then what the Hell is the advantage of a 15 bean mix? Does an all white
> bean mix taste the same as an all black/red bean mix. I seriously doubt
> it.
>
> If you want to use an anology, a symphony orchestra pretty much sucks, as
> there is no similarity whatsoever. Classical music has solo passages. Do
> you start picking out beans from your mix to experience that one bean?
> If so, we're back to the advantages of solo bean dishes. If I was to use
> an
> anology, I'd use a miropoix, a specific mix of aromatic veggies (carrot,
> celery, onion) or the Holy Trinity (bell pepper, celery, onion). These
> are
> marriages of 3 aromatic veggies, but notice it's not 15! veggies. There's
> such a thing as too much.
>
> If 15 beans is good, which 15? If it doesn't matter, then what's the
> point?
>
> nb

The only reason those bean mixes came to be is that at the warehouses sacks
tend to tear so various beans get all mixed together... they're not going to
pay people to separate beans and they're not about to throw them away, so
multi bean soup mix packages were born, and at nearly double the price of
virgin one of a kind beans. Also many people use bean blends for
decorative purposes, they kinda look nice in glass bottles. But most
colorful beans like cranberry and calico lose all their color when cooked,
even pinto beans turn plain old dreary grey. After cooking in a recipe only
the ones that retain their unique color (red kidney, blackeye pea) and shape
(lima) there is no way to tell one bean from another... and only a few have
a flavor unique enough to taste the difference, like red kidney and lima.
Personally I don't see any point to bean blend soups, and I'm certainly not
going to pay a premium price for beans shoveled up off the warehouse floor.

On Mon, 23 Feb 2009 13:03:56 GMT, notbob > wrote:

>On 2009-02-20, The Ranger > wrote:
>
>> baseless critisisms are less than an uniformed opinion.
>
>.....as are baseless assumptions. I've tried it and prefer the alternative.
>Your choice is just that.
>
What kind of uniform do you prefer?



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

Mae West

On Mon, 23 Feb 2009 18:51:13 GMT, brooklyn1 wrote:
>
> The only reason those bean mixes came to be is that at the warehouses sacks
> tend to tear so various beans get all mixed together... they're not going to
> pay people to separate beans and they're not about to throw them away, so
> multi bean soup mix packages were born, and at nearly double the price of
> virgin one of a kind beans.

really, sheldon, where do you come up with crap like this? are you sure
the bean mixes aren't dropped into warehouses by black helicopters in a
plot to destroy our purity of essence?

what a ****ing head case.

blake

On 2009-02-24, blake murphy > wrote:
>
> really, sheldon, where do you come up with crap like this? are you sure
> the bean mixes aren't dropped into warehouses by black helicopters in a
> plot to destroy our purity of essence?

That would be my guess. No, actually, Shel has a valid point. I wouldn't
be a bit surprised if he's dead on.

nb

blake murphy wrote:
> On Mon, 23 Feb 2009 18:51:13 GMT, brooklyn1 wrote:
>> The only reason those bean mixes came to be is that at the warehouses sacks
>> tend to tear so various beans get all mixed together... they're not going to
>> pay people to separate beans and they're not about to throw them away, so
>> multi bean soup mix packages were born, and at nearly double the price of
>> virgin one of a kind beans.
>
> really, sheldon, where do you come up with crap like this? are you sure
> the bean mixes aren't dropped into warehouses by black helicopters in a
> plot to destroy our purity of essence?
>
> what a ****ing head case.
>
> blake


Wasn't it Sheldon a few years ago who claimed that all store-bought
pre-ground packaged coffee was floor sweepings? At the time I laughed
and thought "That's one heckuva lot of spilled coffee on those store
shelves!"

gloria p

"Gloria P" > wrote in message
...
> blake murphy wrote:
>> On Mon, 23 Feb 2009 18:51:13 GMT, brooklyn1 wrote:
>>> The only reason those bean mixes came to be is that at the warehouses
>>> sacks tend to tear so various beans get all mixed together... they're
>>> not going to pay people to separate beans and they're not about to throw
>>> them away, so multi bean soup mix packages were born, and at nearly
>>> double the price of virgin one of a kind beans.
>>
>> really, sheldon, where do you come up with crap like this? are you sure
>> the bean mixes aren't dropped into warehouses by black helicopters in a
>> plot to destroy our purity of essence?
>>
>> what a ****ing head case.
>>
>> blake
>
>
> Wasn't it Sheldon a few years ago who claimed that all store-bought
> pre-ground packaged coffee was floor sweepings? At the time I laughed
> and thought "That's one heckuva lot of spilled coffee on those store
> shelves!"
>

AND--all chicken leg quarters come from chickens with breast cancer.

On Tue, 24 Feb 2009 17:09:54 -0500, "cybercat" >
wrote:

>"Gloria P" > wrote in message
...
>> blake murphy wrote:
>>> On Mon, 23 Feb 2009 18:51:13 GMT, brooklyn1 wrote:
>>>> The only reason those bean mixes came to be is that at the warehouses
>>>> sacks tend to tear so various beans get all mixed together... they're
>>>> not going to pay people to separate beans and they're not about to throw
>>>> them away, so multi bean soup mix packages were born, and at nearly
>>>> double the price of virgin one of a kind beans.
>>>
>>> really, sheldon, where do you come up with crap like this? are you sure
>>> the bean mixes aren't dropped into warehouses by black helicopters in a
>>> plot to destroy our purity of essence?
>>>
>>> what a ****ing head case.
>>
>> Wasn't it Sheldon a few years ago who claimed that all store-bought
>> pre-ground packaged coffee was floor sweepings? At the time I laughed
>> and thought "That's one heckuva lot of spilled coffee on those store
>> shelves!"
>
>AND--all chicken leg quarters come from chickens with breast cancer.

No kidding? He really said that? Is he on too many meds or not
enough?

Carol, generally on the right amount of meds

--
Change "invalid" to JamesBond's agent number to reply.

On Tue, 24 Feb 2009 18:34:31 -0600, Damsel in dis Dress wrote:

> On Tue, 24 Feb 2009 17:09:54 -0500, "cybercat" >
> wrote:
>
>>"Gloria P" > wrote in message
...
>>> blake murphy wrote:
>>>> On Mon, 23 Feb 2009 18:51:13 GMT, brooklyn1 wrote:
>>>>> The only reason those bean mixes came to be is that at the warehouses
>>>>> sacks tend to tear so various beans get all mixed together... they're
>>>>> not going to pay people to separate beans and they're not about to throw
>>>>> them away, so multi bean soup mix packages were born, and at nearly
>>>>> double the price of virgin one of a kind beans.
>>>>
>>>> really, sheldon, where do you come up with crap like this? are you sure
>>>> the bean mixes aren't dropped into warehouses by black helicopters in a
>>>> plot to destroy our purity of essence?
>>>>
>>>> what a ****ing head case.
>>>
>>> Wasn't it Sheldon a few years ago who claimed that all store-bought
>>> pre-ground packaged coffee was floor sweepings? At the time I laughed
>>> and thought "That's one heckuva lot of spilled coffee on those store
>>> shelves!"
>>
>>AND--all chicken leg quarters come from chickens with breast cancer.
>
> No kidding? He really said that? Is he on too many meds or not
> enough?
>
> Carol, generally on the right amount of meds

i don't reall that one, but it sounds pretty typical.

your pal,
blake