I first came here with a question and in time I'll have more. For
now though, having checked out a few threads, looked at some recipes,
etc., I have to say that I have found that simple foods are usually
best. I am enclosing one my grandparents used to make. It's Lebanese
based, but comes from Brazil, where some distant family members
settled in the 20s or thereabouts.

Take a pound of kidney beans and put in pot with a pound of chuck
roast, or roast of your choice. I choose not soak the beans. Bring
to a boil, skim off the scum (just for you Bobo), then lower and
simmer for 2 and 1/2 to 3 hours, stirring occasionally, adding water
as needed, till beans are about to fall apart. You might want to take
the meat out early if it's falling apart. You can add it later.

When beans are to your liking, put a half stick of butter in a
skillet and melt, then add a bunch of minced garlic (6 to 10 large
cloves) and cook till yellow but not burned. Pour the butter and
garlic into the beans and meat. Then take a palmful of dried mint and
rub it into the pot. That's it, 5 ingredients - not including the
rice you might want to pour the mix on top of. Thanks for reading.

Tommy Joe

On Jun 21, 6:55*am, Tommy Joe > wrote:
> * * I first came here with a question and in time I'll have more. *For
> now though, having checked out a few threads, looked at some recipes,
> etc., I have to say that I have found that simple foods are usually
> best. *I am enclosing one my grandparents used to make. *It's Lebanese
> based, but comes from Brazil, where some distant family members
> settled in the 20s or thereabouts.
>
> * * Take a pound of kidney beans and put in pot with a pound of chuck
> roast, or roast of your choice. *I choose not soak the beans. *Bring
> to a boil, skim off the scum (just for you Bobo), then lower and
> simmer for 2 and 1/2 to 3 hours, stirring occasionally, adding water
> as needed, till beans are about to fall apart. *You might want to take
> the meat out early if it's falling apart. *You can add it later.
>
> * * *When beans are to your liking, put a half stick of butter in a
> skillet and melt, then add a bunch of minced garlic (6 to 10 large
> cloves) and cook till yellow but not burned. *Pour the butter and
> garlic into the beans and meat. *Then take a palmful of dried mint and
> rub it into the pot. *That's it, 5 ingredients - not including the
> rice you might want to pour the mix on top of. *Thanks for reading.
>
> Tommy Joe

The garlic and butter make this dish! You can't go wrong with!

I was cooking onions in butter once as a precursor to making
something, and my housemate came in the kitchen and asked me what I
was cooking b/c it smelled so good. I told him "onions in butter, so
far."

:-)

John Kuthe...

In article
>,
Tommy Joe > wrote:

> I first came here with a question and in time I'll have more. For
> now though, having checked out a few threads, looked at some recipes,
> etc., I have to say that I have found that simple foods are usually
> best. I am enclosing one my grandparents used to make. It's Lebanese
> based, but comes from Brazil, where some distant family members
> settled in the 20s or thereabouts.
>
> Take a pound of kidney beans and put in pot with a pound of chuck
> roast, or roast of your choice. I choose not soak the beans. Bring
> to a boil, skim off the scum (just for you Bobo), then lower and
> simmer for 2 and 1/2 to 3 hours, stirring occasionally, adding water
> as needed, till beans are about to fall apart. You might want to take
> the meat out early if it's falling apart. You can add it later.
>
> When beans are to your liking, put a half stick of butter in a
> skillet and melt, then add a bunch of minced garlic (6 to 10 large
> cloves) and cook till yellow but not burned. Pour the butter and
> garlic into the beans and meat. Then take a palmful of dried mint and
> rub it into the pot. That's it, 5 ingredients - not including the
> rice you might want to pour the mix on top of. Thanks for reading.
>
> Tommy Joe

Mint and beans? Interesting concept. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Michael Dog3 wrote:
>
>
> Thanks for the post. This sounds like a great fall type of dish. At
> least in the area I live. It almost sounds chili like or maybe a stew. I
> wonder if tossing in some corn would alter the taste much... Hmmm... it
> also sounds like a great way to use left over pot roast, maybe. Of
> course you'd have to add it towards the end of cook time.
>
> Michael


I like the 'snipped and saved' part. And why not? It's a really
simple recipe. As a rule, kidney beans are not my favorite, but for
this dish they're great. When I was a kid it was always made the way
I described over rice, but I live alone and am a one dish person who
cooks and eats the same food for 6 straight days. If it's good I
don't mind a bit. I do the same with cold veggies prepped in the
fridge for pasta salad, etc. Anyway, yes you can add veggies. I
sometimes put some spinach in there. Not in the pot, but when I
reheat the beans and meat. I add a bit of water and then some cut up
spinach and nuke it to hot. Or if you're against the micro you can
always use a small pot. But yes it's not a sacred dish and you hereby
have my permission to do anything you wish with it. Oh, yeah, already
cooked green beans are also not bad added to the dish. I printed the
recipe not because I thought everyone would think it's great, but
because it's truly simple and my experience is that simple foods are
usually the best. Thanks.

Tommy Joe

Michael Dog3 wrote:
>
>
> Thanks for the post. This sounds like a great fall type of dish. At
> least in the area I live. It almost sounds chili like or maybe a stew. I
> wonder if tossing in some corn would alter the taste much... Hmmm... it
> also sounds like a great way to use left over pot roast, maybe. Of
> course you'd have to add it towards the end of cook time.
>
> Michael


Sorry, forgot to add, but I think it's important that the roast you
use not be the ultra thick rounded type. It's better with the ones
that are large around but only 2 inches or so thick. Hope I described
that right.

Tommy Joe

Omelet wrote:
>
>
> Mint and beans? Interesting concept. :-)



John was right about the garlic and butter being key, but since
there are only 5 ingredients they are all important. The mint may be
the most important of all for the distinctive flavor of this dish. I
like foods where something sounds like it doesn't belong but is really
good. For instance, when I was a kid we'd eat cherry or apple pie
with a huge dollop of sour cream on it. Sounds almost sickening, but
the sour cream with the sweetness is fantastic, better than icecream
even. The mint is good. And the dried is stronger and better for
this dish than fresh, as far as I know.

Tommy Joe

John Kuthe wrote:

>
>
> The garlic and butter make this dish! You can't go wrong with!
>
> I was cooking onions in butter once as a precursor to making
> something, and my housemate came in the kitchen and asked me what I
> was cooking b/c it smelled so good. I told him "onions in butter, so
> far."


I am limited with my cooking, but I do a good job with a few
things I've developed over the years. I don't use butter a lot. But
for some things, for me at least, it's essential. Eggs in oil, for
me, cannot compete with eggs in butter. For this bean dish, same
thing. I believe however that the distinctive flavor of this dish
comes from the mint. It kind of hovers around in there and gets
stronger but not overpowering with each new day. I suppose if one
ingredient had to go without sacrificing anything distinct about the
dish, it would be the meat. But I don't know that for sure. I'm not
going to make this dish 5 different times with one missing ingredient
each time to find out. I'm lazy.

Tommy Joe

In article
>,
Tommy Joe > wrote:

> Omelet wrote:
> >
> >
> > Mint and beans? Interesting concept. :-)
>
>
>
> John was right about the garlic and butter being key, but since
> there are only 5 ingredients they are all important. The mint may be
> the most important of all for the distinctive flavor of this dish. I
> like foods where something sounds like it doesn't belong but is really
> good. For instance, when I was a kid we'd eat cherry or apple pie
> with a huge dollop of sour cream on it. Sounds almost sickening, but
> the sour cream with the sweetness is fantastic, better than icecream
> even. The mint is good. And the dried is stronger and better for
> this dish than fresh, as far as I know.
>
> Tommy Joe

The uses for sour cream in both sweet and savory dishes is drastically
under-rated. I love sour cream with just about any fruit.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jun 22, 12:22*am, Tommy Joe > wrote:
>[snip].... but I live alone and am a one dish person who
> cooks and eats the same food for 6 straight days. *If it's good I
> don't mind a bit. *I do the same with cold veggies prepped in the
> fridge for pasta salad, etc. * [more snips].... *I printed the
> recipe not because I thought everyone would think it's great, but
> because it's truly simple and my experience is that simple foods are
> usually the best. Thanks.
>
The recipe is interesting, but I can't help but encourage you to keep
learning about cooking so that your concept of what is 'simple'
expands, and so you don't have to keep eating the same food for six
days. -aem

On Jun 21, 4:55*am, Tommy Joe > wrote:
> * * I first came here with a question and in time I'll have more. *For
> now though, having checked out a few threads, looked at some recipes,
> etc., I have to say that I have found that simple foods are usually
> best. *I am enclosing one my grandparents used to make. *It's Lebanese
> based, but comes from Brazil, where some distant family members
> settled in the 20s or thereabouts.
>
> * * Take a pound of kidney beans and put in pot with a pound of chuck
> roast, or roast of your choice. *I choose not soak the beans. *Bring
> to a boil, skim off the scum (just for you Bobo), then lower and
> simmer for 2 and 1/2 to 3 hours, stirring occasionally, adding water
> as needed, till beans are about to fall apart. *You might want to take
> the meat out early if it's falling apart. *You can add it later.
>
> * * *When beans are to your liking, put a half stick of butter in a
> skillet and melt, then add a bunch of minced garlic (6 to 10 large
> cloves) and cook till yellow but not burned. *Pour the butter and
> garlic into the beans and meat. *Then take a palmful of dried mint and
> rub it into the pot. *That's it, 5 ingredients - not including the
> rice you might want to pour the mix on top of. *Thanks for reading.
>
> Tommy Joe

What do you mean when you say, "Then take a palmful of dried mint and
> rub it into the pot."?

The recipe does sound good!

On Mon, 22 Jun 2009 15:58:34 -0700 (PDT), Chemo the Clown wrote:

> On Jun 21, 4:55*am, Tommy Joe > wrote:
>> * * I first came here with a question and in time I'll have more. *For
>> now though, having checked out a few threads, looked at some recipes,
>> etc., I have to say that I have found that simple foods are usually
>> best. *I am enclosing one my grandparents used to make. *It's Lebanese
>> based, but comes from Brazil, where some distant family members
>> settled in the 20s or thereabouts.
>>
>> * * Take a pound of kidney beans and put in pot with a pound of chuck
>> roast, or roast of your choice. *I choose not soak the beans. *Bring
>> to a boil, skim off the scum (just for you Bobo), then lower and
>> simmer for 2 and 1/2 to 3 hours, stirring occasionally, adding water
>> as needed, till beans are about to fall apart. *You might want to take
>> the meat out early if it's falling apart. *You can add it later.
>>
>> * * *When beans are to your liking, put a half stick of butter in a
>> skillet and melt, then add a bunch of minced garlic (6 to 10 large
>> cloves) and cook till yellow but not burned. *Pour the butter and
>> garlic into the beans and meat. *Then take a palmful of dried mint and
>> rub it into the pot. *That's it, 5 ingredients - not including the
>> rice you might want to pour the mix on top of. *Thanks for reading.
>>
>> Tommy Joe
>
> What do you mean when you say, "Then take a palmful of dried mint and
>> rub it into the pot."?
>
> The recipe does sound good!

i'm guessing he means 'take a palmful of mint and rub it with your hands
over and into the pot.' you want to crumble dried mint to release more of
the flavor.

your pal,
blake

aem wrote:
>
>
>
> The recipe is interesting, but I can't help but encourage you to keep
> learning about cooking so that your concept of what is 'simple'
> expands, and so you don't have to keep eating the same food for six
> days.


I appreciate what you say but maybe I didn't make it clear that
the reason I do the 6 day thing is not a limited menu but expedience.
I live alone and work 4 days a week. I also drink a bit on my days
off. I don't like the idea of cooking every day. But I also prep
food. I put raw veggiess uncut but washed, or cut in halves or
quarters, into a large oblong container. I will eat what's in there
for 6 days, mixed with chicken or feta cheese, garlic, lemon, olive
oil, etc., but can also leave out or put in anything of my choice. I
agree it would be nice to have the time and financial freedom to cook
something completely different each day, but since I don't I have
developed the 6 day diet which by the way is only one meal. I also
eat a simple breakfast, the fruits may vary, but this week it's cut up
strawberries, bananas, and apple over cottage cheese with a dollop of
plain yogurt on top. That's breakfast on my work days. Thanks for
you note though.

Tommy Joe

Chemo the Clown wrote:
>
>
>
> What do you mean when you say, "Then take a palmful of dried mint and
> > rub it into the pot."?
>
> The recipe does sound good!


I suppose the amount is about a tablespoon for the recipe as I
wrote it, a pound of meat to a pound of beans. But when I pour the
approx tablespoon into my hand I then rub my hands together so the
mint crushes up as it falls into the pot. Probably not at all
necessary, but that's the way I do it. Sorry for not making it
clearer.

Tommy Joe

blake murphy wrote:
> On Mon, 22 Jun 2009 15:58:34 -0700 (PDT), Chemo the Clown wrote:
>
> > On Jun 21, 4:55�am, Tommy Joe > wrote:
> >> � � I first came here with a question and in time I'll have more. �For
> >> now though, having checked out a few threads, looked at some recipes,
> >> etc., I have to say that I have found that simple foods are usually
> >> best. �I am enclosing one my grandparents used to make. �It's Lebanese
> >> based, but comes from Brazil, where some distant family members
> >> settled in the 20s or thereabouts.
> >>
> >> � � Take a pound of kidney beans and put in pot with a pound of chuck
> >> roast, or roast of your choice. �I choose not soak the beans. �Bring
> >> to a boil, skim off the scum (just for you Bobo), then lower and
> >> simmer for 2 and 1/2 to 3 hours, stirring occasionally, adding water
> >> as needed, till beans are about to fall apart. �You might want to take
> >> the meat out early if it's falling apart. �You can add it later.

Tommy Joe wrote:
>
> aem wrote:
>
>>
>>
>>The recipe is interesting, but I can't help but encourage you to keep
>>learning about cooking so that your concept of what is 'simple'
>>expands, and so you don't have to keep eating the same food for six
>>days.
>
>
>
> I appreciate what you say but maybe I didn't make it clear that
> the reason I do the 6 day thing is not a limited menu but expedience.
> I live alone and work 4 days a week. I also drink a bit on my days
> off. I don't like the idea of cooking every day. But I also prep
> food. I put raw veggiess uncut but washed, or cut in halves or
> quarters, into a large oblong container. I will eat what's in there
> for 6 days, mixed with chicken or feta cheese, garlic, lemon, olive
> oil, etc., but can also leave out or put in anything of my choice. I
> agree it would be nice to have the time and financial freedom to cook
> something completely different each day, but since I don't I have
> developed the 6 day diet which by the way is only one meal. I also
> eat a simple breakfast, the fruits may vary, but this week it's cut up
> strawberries, bananas, and apple over cottage cheese with a dollop of
> plain yogurt on top. That's breakfast on my work days. Thanks for
> you note though.
>
> Tommy Joe

Not all that different than what i do for the 80 year old "Elderly
Relative" (ER) who came to live with me about 10 years ago.

WHile i make sure there is plenty of fresh fruit & fruit juices on hand,
lots of cereals and sandwich makings i also, once a week make up a big
pot of soup, stew or a pasta dish, occasionally a pot roast or a big
stuffed bird and freeze it in individual serving containers she can pop
into the microwave and just heat up.

I keep a lot of condiments on hand so she can vary each bowl slightly as
her mood suits her, she uses a lot of tarragon and is very fond of a
dash of worschestershire (sp?) sauce and various Chinese hot & sweet sauces.

So essentially her main dish is prepared a week in advance and i often
make up a fresh veggie to go with or a pot of rice or potatoes.

Breakfast is often brought to me, coffee, toast and a boiled egg.
gives her something to do, and since i bought a 'percolator' and put the
espresso machine away she's not afraid to make a pot of coffee.

Cooking for her is great for the ego, i have yet to find i have cooked
something she don't care for. Once i tried my hand at a 'gumbo' and
didn't think much of the results but she thought it very good.

Don't get me wrong, im no great cook, she is just very easily pleased
and as much by having some one do it for her as anything else i suspect.

And its not all one sided, if i don't prepare a big green salad at least
3 times a week she lets me know im not eating enough veggies!

Other than her revulsion for coconut and mustard she gives me a free
hand to surprise her with what ever i feel like making.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Mr. Joseph Littleshoes Esq. wrote:
> Tommy Joe wrote:
> >
> > aem wrote:
> >
> >>
> >>
> >>The recipe is interesting, but I can't help but encourage you to keep
> >>learning about cooking so that your concept of what is 'simple'
> >>expands, and so you don't have to keep eating the same food for six
> >>days.
> >
> >
> >
> > I appreciate what you say but maybe I didn't make it clear that
> > the reason I do the 6 day thing is not a limited menu but expedience.
> > I live alone and work 4 days a week. I also drink a bit on my days
> > off. I don't like the idea of cooking every day. But I also prep
> > food. I put raw veggiess uncut but washed, or cut in halves or
> > quarters, into a large oblong container. I will eat what's in there
> > for 6 days, mixed with chicken or feta cheese, garlic, lemon, olive
> > oil, etc., but can also leave out or put in anything of my choice. I
> > agree it would be nice to have the time and financial freedom to cook
> > something completely different each day, but since I don't I have
> > developed the 6 day diet which by the way is only one meal. I also
> > eat a simple breakfast, the fruits may vary, but this week it's cut up
> > strawberries, bananas, and apple over cottage cheese with a dollop of
> > plain yogurt on top. That's breakfast on my work days. Thanks for
> > you note though.
> >
> > Tommy Joe
>
> Not all that different than what i do for the 80 year old "Elderly
> Relative" (ER) who came to live with me about 10 years ago.
>
> WHile i make sure there is plenty of fresh fruit & fruit juices on hand,
> lots of cereals and sandwich makings i also, once a week make up a big
> pot of soup, stew or a pasta dish, occasionally a pot roast or a big
> stuffed bird and freeze it in individual serving containers she can pop
> into the microwave and just heat up.
>
> I keep a lot of condiments on hand so she can vary each bowl slightly as
> her mood suits her, she uses a lot of tarragon and is very fond of a
> dash of worschestershire (sp?) sauce and various Chinese hot & sweet sauces.
>
> So essentially her main dish is prepared a week in advance and i often
> make up a fresh veggie to go with or a pot of rice or potatoes.
>
> Breakfast is often brought to me, coffee, toast and a boiled egg.
> gives her something to do, and since i bought a 'percolator' and put the
> espresso machine away she's not afraid to make a pot of coffee.
>
> Cooking for her is great for the ego, i have yet to find i have cooked
> something she don't care for. Once i tried my hand at a 'gumbo' and
> didn't think much of the results but she thought it very good.
>
> Don't get me wrong, im no great cook, she is just very easily pleased
> and as much by having some one do it for her as anything else i suspect.
>
> And its not all one sided, if i don't prepare a big green salad at least
> 3 times a week she lets me know im not eating enough veggies!
>
> Other than her revulsion for coconut and mustard she gives me a free
> hand to surprise her with what ever i feel like making.
> --
> Mr. Joseph Littleshoes Esq.


Thanks for that. I have an 80 year old female friend who lives in
a not so nice assisted living place and she can't afford better. I
might wind up there myself one day, but I'm only 62 and have a feeling
I'll probably be dead before I need the services of such a place.
Anyway, I don't see why some people are so opposed to creating the
base, as you put it, or as I interpreted it. Sure, like beans for
example. You make them and there they sit in the fridge for a long
time. You can put anything in them. Almost. You can broil meat and
add it one day, another eat it meatless or with cheese. You can have
fragile veggies in the fridge that cook quick and can be thrown in to
cook with the beans while they are being reheated. I used that as an
example. But setting the base and that altering a bit each day is not
only creative but also makes sense financially and for saving time.
And I wouldn't do it if it wasn't good. That's first and foremost.

Tommy Joe

On Tue, 23 Jun 2009 21:32:43 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>Don't get me wrong, im no great cook, she is just very easily pleased
>and as much by having some one do it for her as anything else i suspect.
>
>And its not all one sided, if i don't prepare a big green salad at least
>3 times a week she lets me know im not eating enough veggies!
>
>Other than her revulsion for coconut and mustard she gives me a free
>hand to surprise her with what ever i feel like making.

She sounds like a *very* nice person!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jun 23, 11:43*pm, Tommy Joe > wrote:

[snip]
>
> And I wouldn't do it if it wasn't good. *That's first and foremost.

Yes, you would. You microwave raw chicken.
>
> Tommy Joe

--Bryan

Tommy Joe wrote:
>
>
>
> Thanks for that. I have an 80 year old female friend who lives in
> a not so nice assisted living place and she can't afford better. I
> might wind up there myself one day, but I'm only 62 and have a feeling
> I'll probably be dead before I need the services of such a place.
> Anyway, I don't see why some people are so opposed to creating the
> base, as you put it, or as I interpreted it. Sure, like beans for
> example. You make them and there they sit in the fridge for a long
> time. You can put anything in them. Almost. You can broil meat and
> add it one day, another eat it meatless or with cheese. You can have
> fragile veggies in the fridge that cook quick and can be thrown in to
> cook with the beans while they are being reheated. I used that as an
> example. But setting the base and that altering a bit each day is not
> only creative but also makes sense financially and for saving time.
> And I wouldn't do it if it wasn't good. That's first and foremost.
>
> Tommy Joe

I completely agree, i like to do the Italian style beans with just
enough stock to cover so that when they are done cooking the cooking
liquid is absorbed & all you have is cooked beans and not a lot of extra
broth.

I can then turn the cooked beans into a pate or spread, highly seasoned,
for bread, or use them in soup or salad or some other way. I
particularly like the 'black eyed peas' this way.

Your comments about cooking the meats separately is something i have
only come to recently, i accidentally made a vegetarian soup a month or
so ago , i just forgot to put any meat in it. And i was shocked! just
shocked at how much better the vegetarian soup tasted, all the flavors
of the herbs & spices & veggies came through in the finished soup so
very strongly, so much more flavorful than if i had, as usual, cooked
the meat with the veggies.

I have now taken to making the meat & soup separately and only add the
cooked meat as i warm up the soup.

And just FYI in case you have not already noticed it, there are 'some
people' here who harshly criticize any and everything. Its an
unmoderated newsgroup phenomena, we have our share of anti social
curmudgeons here, one learns to ignore them after a while

--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Bobo Bonobo® wrote:
Tommy Joe wrote:
>
>
>
> And I wouldn't do it if it wasn't good. That's first and foremost.

..

> Yes, you would. You microwave raw chicken.


Here's what I'm going to do, Bryan. I'm assembling a book
dedicated to the benefits of microwave cooking. Not only will I make
each dish look good, they will be good, because I created them.
Regardless, the book will sell and I'll make millions. Then I'll
retire and hire someone to cook my meals in a more conventional
manner. Imagine if I hired you as my cook and you didn't know who I
was. Then one day I'd snag you from behind in the kitchen with a
large corkscrew through the center of your shoulders, then drag you
over the microwave where I jam your face through the window, then turn
it on fullblast. Wha'dya having for supper Tommy? Bonobo, baby,
microwaved bonobo for supper tonight.

Tommy Joe

Mr. Joseph Littleshoes Esq. wrote:
> Tommy Joe wrote:
> >
> >
> >
> > Thanks for that. I have an 80 year old female friend who lives in
> > a not so nice assisted living place and she can't afford better. I
> > might wind up there myself one day, but I'm only 62 and have a feeling
> > I'll probably be dead before I need the services of such a place.
> > Anyway, I don't see why some people are so opposed to creating the
> > base, as you put it, or as I interpreted it. Sure, like beans for
> > example. You make them and there they sit in the fridge for a long
> > time. You can put anything in them. Almost. You can broil meat and
> > add it one day, another eat it meatless or with cheese. You can have
> > fragile veggies in the fridge that cook quick and can be thrown in to
> > cook with the beans while they are being reheated. I used that as an
> > example. But setting the base and that altering a bit each day is not
> > only creative but also makes sense financially and for saving time.
> > And I wouldn't do it if it wasn't good. That's first and foremost.
> >
> > Tommy Joe
>
> I completely agree, i like to do the Italian style beans with just
> enough stock to cover so that when they are done cooking the cooking
> liquid is absorbed & all you have is cooked beans and not a lot of extra
> broth.
>
> I can then turn the cooked beans into a pate or spread, highly seasoned,
> for bread, or use them in soup or salad or some other way. I
> particularly like the 'black eyed peas' this way.
>
> Your comments about cooking the meats separately is something i have
> only come to recently, i accidentally made a vegetarian soup a month or
> so ago , i just forgot to put any meat in it. And i was shocked! just
> shocked at how much better the vegetarian soup tasted, all the flavors
> of the herbs & spices & veggies came through in the finished soup so
> very strongly, so much more flavorful than if i had, as usual, cooked
> the meat with the veggies.
>
> I have now taken to making the meat & soup separately and only add the
> cooked meat as i warm up the soup.
>
> And just FYI in case you have not already noticed it, there are 'some
> people' here who harshly criticize any and everything. Its an
> unmoderated newsgroup phenomena, we have our share of anti social
> curmudgeons here, one learns to ignore them after a while
>
> --
> Mr. Joseph Littleshoes Esq.


Thanks for that. Only recently did I realize how good mushrooms
are for replacing meat, not that I have anything against meat, because
I don't. But if things get rough in life I'm ready to give up some
things. Might even be good to have a little starvation now and then
(just a little, and only 'now and then'.) But mainly, my response is
to your comments about newsgroup agitators. As long as they stick to
the subject, whatever it is at that time, I don't mind it, and in fact
welcome it. I enjoy a little arguing now and then. But I'm also a
very honest person who would make a great judge. Not the gavel-
wielding jail-sentencing type, just the type who looks for and finds
the truth. So, if someone like Bonobo (for example), wishes to call
me names, such as "scum" for instance, I don't mind that, as long as
he does it on the basis of thinking I'm scum because I spoke in favor
of microwave cooking, not on the basis of my shoplifting stories. But
hey, being a great judge and all, I can see now how maybe my
shoplifting does factor into the topic afterall. If shoplifting makes
the price of groceries go up, then people who like to experiment with
cooking could be held back by the prices. So maybe Bonobo was on
target when he called me scum. And it's true, I am scum. I am the
scum that will never leave his pot no matter how many times he cleans
it.

Tommy Joe

"Tommy Joe" > wrote in message
...
>
>
> Mr. Joseph Littleshoes Esq. wrote:
>> Tommy Joe wrote:
>> >
>> >
>> >
>> > Thanks for that. I have an 80 year old female friend who lives in
>> > a not so nice assisted living place and she can't afford better. I
>> > might wind up there myself one day, but I'm only 62 and have a feeling
>> > I'll probably be dead before I need the services of such a place.
>> > Anyway, I don't see why some people are so opposed to creating the
>> > base, as you put it, or as I interpreted it. Sure, like beans for
>> > example. You make them and there they sit in the fridge for a long
>> > time. You can put anything in them. Almost. You can broil meat and
>> > add it one day, another eat it meatless or with cheese. You can have
>> > fragile veggies in the fridge that cook quick and can be thrown in to
>> > cook with the beans while they are being reheated. I used that as an
>> > example. But setting the base and that altering a bit each day is not
>> > only creative but also makes sense financially and for saving time.
>> > And I wouldn't do it if it wasn't good. That's first and foremost.
>> >
>> > Tommy Joe
>>
>> I completely agree, i like to do the Italian style beans with just
>> enough stock to cover so that when they are done cooking the cooking
>> liquid is absorbed & all you have is cooked beans and not a lot of extra
>> broth.
>>
>> I can then turn the cooked beans into a pate or spread, highly seasoned,
>> for bread, or use them in soup or salad or some other way. I
>> particularly like the 'black eyed peas' this way.
>>
>> Your comments about cooking the meats separately is something i have
>> only come to recently, i accidentally made a vegetarian soup a month or
>> so ago , i just forgot to put any meat in it. And i was shocked! just
>> shocked at how much better the vegetarian soup tasted, all the flavors
>> of the herbs & spices & veggies came through in the finished soup so
>> very strongly, so much more flavorful than if i had, as usual, cooked
>> the meat with the veggies.
>>
>> I have now taken to making the meat & soup separately and only add the
>> cooked meat as i warm up the soup.
>>
>> And just FYI in case you have not already noticed it, there are 'some
>> people' here who harshly criticize any and everything. Its an
>> unmoderated newsgroup phenomena, we have our share of anti social
>> curmudgeons here, one learns to ignore them after a while
>>
>> --
>> Mr. Joseph Littleshoes Esq.
>
>
> Thanks for that. Only recently did I realize how good mushrooms
> are for replacing meat, not that I have anything against meat, because
> I don't. But if things get rough in life I'm ready to give up some
> things. Might even be good to have a little starvation now and then
> (just a little, and only 'now and then'.) But mainly, my response is
> to your comments about newsgroup agitators. As long as they stick to
> the subject, whatever it is at that time, I don't mind it, and in fact
> welcome it. I enjoy a little arguing now and then. But I'm also a
> very honest person who would make a great judge. Not the gavel-
> wielding jail-sentencing type, just the type who looks for and finds
> the truth. So, if someone like Bonobo (for example), wishes to call
> me names, such as "scum" for instance, I don't mind that, as long as
> he does it on the basis of thinking I'm scum because I spoke in favor
> of microwave cooking, not on the basis of my shoplifting stories. But
> hey, being a great judge and all, I can see now how maybe my
> shoplifting does factor into the topic afterall. If shoplifting makes
> the price of groceries go up, then people who like to experiment with
> cooking could be held back by the prices. So maybe Bonobo was on
> target when he called me scum. And it's true, I am scum. I am the
> scum that will never leave his pot no matter how many times he cleans
> it.
>
> Tommy Joe


I like your style, Tommy Joe. My name is Miss Popularity. Welcome to my
private club.



Kidding. I like your ideas about cooking and agitators. I love simple,
wholesome food.

Tommy Joe wrote:
>
> Mr. Joseph Littleshoes Esq. wrote:
>
>>Tommy Joe wrote:
>>
>>>
>>>
>>> Thanks for that. I have an 80 year old female friend who lives in
>>>a not so nice assisted living place and she can't afford better. I
>>>might wind up there myself one day, but I'm only 62 and have a feeling
>>>I'll probably be dead before I need the services of such a place.
>>>Anyway, I don't see why some people are so opposed to creating the
>>>base, as you put it, or as I interpreted it. Sure, like beans for
>>>example. You make them and there they sit in the fridge for a long
>>>time. You can put anything in them. Almost. You can broil meat and
>>>add it one day, another eat it meatless or with cheese. You can have
>>>fragile veggies in the fridge that cook quick and can be thrown in to
>>>cook with the beans while they are being reheated. I used that as an
>>>example. But setting the base and that altering a bit each day is not
>>>only creative but also makes sense financially and for saving time.
>>>And I wouldn't do it if it wasn't good. That's first and foremost.
>>>
>>>Tommy Joe
>>
>>I completely agree, i like to do the Italian style beans with just
>>enough stock to cover so that when they are done cooking the cooking
>>liquid is absorbed & all you have is cooked beans and not a lot of extra
>>broth.
>>
>>I can then turn the cooked beans into a pate or spread, highly seasoned,
>>for bread, or use them in soup or salad or some other way. I
>>particularly like the 'black eyed peas' this way.
>>
>>Your comments about cooking the meats separately is something i have
>>only come to recently, i accidentally made a vegetarian soup a month or
>>so ago , i just forgot to put any meat in it. And i was shocked! just
>>shocked at how much better the vegetarian soup tasted, all the flavors
>>of the herbs & spices & veggies came through in the finished soup so
>>very strongly, so much more flavorful than if i had, as usual, cooked
>>the meat with the veggies.
>>
>>I have now taken to making the meat & soup separately and only add the
>>cooked meat as i warm up the soup.
>>
>>And just FYI in case you have not already noticed it, there are 'some
>>people' here who harshly criticize any and everything. Its an
>>unmoderated newsgroup phenomena, we have our share of anti social
>>curmudgeons here, one learns to ignore them after a while
>>
>>--
>>Mr. Joseph Littleshoes Esq.
>
>
>
> Thanks for that. Only recently did I realize how good mushrooms
> are for replacing meat,

Not only good to replace meat but an excellent flavoring ingredient. I
adore the 'oyster' mushrooms in various soups & stews.

The really big, hugh even, portobello, mushrooms can be a meal in
themselves especially when stuffed.

I have recently discovered "king" oyster mushrooms that appear to be all
stem but can be baked with a stuffing very nicely.

> But mainly, my response is
> to your comments about newsgroup agitators.
> As long as they stick to
> the subject, whatever it is at that time, I don't mind it, and in fact
> welcome it. I enjoy a little arguing now and then. I am the
> scum that will never leave his pot no matter how many times he cleans
> it.
>
> Tommy Joe
>

Just so long as the cure is not worse than the disease?
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Tommy Joe wrote:
>
> Mr. Joseph Littleshoes Esq. wrote:
>
>>
>>
>>Just so long as the cure is not worse than the disease?
>
>
>
> hah hah hah hah hah.......... I have a theory that the cure is
> always worse than the disease. Today's cure is tomorrow's disease,
> just as today's suburb is tomorrow's slum. AIDS is the soul of the
> extinct dinosaur. You can't kill anything, it keeps coming back as
> something else. I have limited cooking capacity here, a good excuse
> for not trying too many new things, I guess. But my experience with
> 'shrooms is limited. The regular white ones and the cremini are as
> far as I've gone. But in time I'll try the others, especially now
> that I'm getting food stamps. Can't use my oven though, too dirty,
> and me too lazy to clean it. That's why I've learned more about the
> microwave, sort of chased to it by limits put on myself along the
> conventional front.
>
> Tommy Joe

Couple of years ago i had to go about a month with no gas range, i used
an microwave for everything, from boiling water for tea or rice to
cooking meat loaf and chicken.

I had to improvise a little but it worked for me. Ok, i have a toaster
oven, electric skillet and a crock pot as well as a portable gas grill,
but i don't recall getting such a craving for bacon i broke out the
propane grill.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Mr. Joseph Littleshoes Esq. wrote:
> Tommy Joe wrote:
> >
> > Mr. Joseph Littleshoes Esq. wrote:
> >
> >>
> >>
> >>Just so long as the cure is not worse than the disease?
> >
> >
> >
> > hah hah hah hah hah.......... I have a theory that the cure is
> > always worse than the disease. Today's cure is tomorrow's disease,
> > just as today's suburb is tomorrow's slum. AIDS is the soul of the
> > extinct dinosaur. You can't kill anything, it keeps coming back as
> > something else. I have limited cooking capacity here, a good excuse
> > for not trying too many new things, I guess. But my experience with
> > 'shrooms is limited. The regular white ones and the cremini are as
> > far as I've gone. But in time I'll try the others, especially now
> > that I'm getting food stamps. Can't use my oven though, too dirty,
> > and me too lazy to clean it. That's why I've learned more about the
> > microwave, sort of chased to it by limits put on myself along the
> > conventional front.
> >
> > Tommy Joe
>
> Couple of years ago i had to go about a month with no gas range, i used
> an microwave for everything, from boiling water for tea or rice to
> cooking meat loaf and chicken.
>
> I had to improvise a little but it worked for me. Ok, i have a toaster
> oven, electric skillet and a crock pot as well as a portable gas grill,
> but i don't recall getting such a craving for bacon i broke out the
> propane grill.
> --
> Mr. Joseph Littleshoes Esq.


What's great about the micro is how easy it is to take with you
even to a small place such as a single room with a bath down the
hall. It's a great gadget. I'm not one who eats typical breakfast
food every day. I enjoy that sort of thing as a treat, once a month
or even less. I know bacon can be made in the micro with paper towels
placed on top. Most people I know who claim to like bacon prefer it
cooked till it looks like beef jerky. I actually prefer it kind of
soft with just a hint of crisp to it. I might not eat something like
bacon for 6 months, then one night put a whole pound of it in a
skillet and then dip into it over the course of the night, especially
if I'm on my way to getting drunk.

Tommy Joe