Brooklyn1 <Gravesend1> wrote:

>On Sun, 14 Nov 2010 07:34:19 -0800, sf > wrote:

>>On Sun, 14 Nov 2010 13:18:55 GMT, "l, not -l" > wrote:

>>> On 13-Nov-2010, (Steve Pope) wrote:

>>> > it needs the trilogy of celery/onion/bell pepper,

>>> Actually, it's trinity, not trilogy.

>>I'm pretty sure he knew that and meant to say trilogy or maybe he
>>experienced a brain cramp at the time and couldn't remember the
>>correct word. Hence the quote marks either way, because he knew
>>"trilogy" was the wrong word.

>Otherwise known as an off-teleprompter obominationism.

Actually I was avoiding Roman Catholic references since the newest lamer
Pope has recently gone to Barcelona, insulting gays and glorifying
rightist priests who supported General Franco.

Steve

gloria.p > wrote:

>> l, not -l > wrote:

>>> Actually, it's trinity, not trilogy.

>I've heard celery/onion/bell pepper called the trinity
>in Cajun/Creole cooking, but I've also seen the combination of
>celery/onion/carrot as a base in other cuisine. Does it have
>a specific name also?

Is that mirepoix?


Steve

Omelet > wrote:

> sf > wrote:

>> On Sat, 13 Nov 2010 23:28:49 +0000 (UTC),

> > I've never used chicken broth.

>> It gives good flavor to beans, and doesn't scream chicken.

>IMHO there is never anything wrong with chicken stock/broth. :-) Makes
>a good base for anything you want as it's pretty neutral.

Gack. Chicken broth. Gack!

It's only "neutral" if everything you've been eating has been
made with chicken broth and you don't notice it. Gack!


Steve

On Mon, 15 Nov 2010 03:30:56 +0000 (UTC),
(Steve Pope) wrote:

> Brooklyn1 <Gravesend1> wrote:
>
> >On Sun, 14 Nov 2010 07:34:19 -0800, sf > wrote:
>
> >>On Sun, 14 Nov 2010 13:18:55 GMT, "l, not -l" > wrote:
>
> >>> On 13-Nov-2010, (Steve Pope) wrote:
>
> >>> > it needs the trilogy of celery/onion/bell pepper,
>
> >>> Actually, it's trinity, not trilogy.
>
> >>I'm pretty sure he knew that and meant to say trilogy or maybe he
> >>experienced a brain cramp at the time and couldn't remember the
> >>correct word. Hence the quote marks either way, because he knew
> >>"trilogy" was the wrong word.
>
> >Otherwise known as an off-teleprompter obominationism.
>
> Actually I was avoiding Roman Catholic references since the newest lamer
> Pope has recently gone to Barcelona, insulting gays and glorifying
> rightist priests who supported General Franco.
>
Maybe you could use "triumvirate" instead of trilogy.

--

Never trust a dog to watch your food.

Ranée at Arabian Knits > wrote:

> I love beans. We try lots of different kinds. Mostly we cook with
> bolitas, black beans, garbanzos, pinquitos, favas and cannelini, though
> we use a whole lot more than, those are our staples.

Most frequently we use garbanzos, favas, blackeye peas and various lentils
for old world varieties; then pintos, white/cannelini, and small reds for
new world varieties. I'm also happy with kidney beans but my dining
partner, no so much.

After the discussion here I looked for pinquitos at the store today,
but no dice.

Steve

On Sun, 14 Nov 2010 22:03:11 -0800, Ranée at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > Question: Do you have a choice? Can you buy tasso? I assumed that
> > you used chipotle as a tasso substitute.
>
> I have no idea if I can get tasso. I've never looked for it. I
> don't think I've knowingly eaten it, actually.
>
Do you do much bbq and/or smoking? It seems to be something you can
make yourself fairly easily if you have the right equipment.
Tangentially (thanks for reminding me of that word, steve pope), if
you ever decide to make tasso... you could make your own andouille at
the same time and it will be better than most commercial products.

--

Never trust a dog to watch your food.

sf wrote:
> On Mon, 15 Nov 2010 03:30:56 +0000 (UTC),
> (Steve Pope) wrote:
>
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> On Sun, 14 Nov 2010 07:34:19 -0800, sf > wrote:
>>>> On Sun, 14 Nov 2010 13:18:55 GMT, "l, not -l" > wrote:
>>>>> On 13-Nov-2010, (Steve Pope) wrote:
>>>>>> it needs the trilogy of celery/onion/bell pepper,
>>>>> Actually, it's trinity, not trilogy.

>>
> Maybe you could use "triumvirate" instead of trilogy.
>



Or "troika"?

gloria p

On Mon, 15 Nov 2010 10:53:31 -0700, "gloria.p" >
wrote:

> sf wrote:
> > On Mon, 15 Nov 2010 03:30:56 +0000 (UTC),
> > (Steve Pope) wrote:
> >
> >> Brooklyn1 <Gravesend1> wrote:
> >>
> >>>>> On 13-Nov-2010, (Steve Pope) wrote:
> >>>>>> it needs the trilogy of celery/onion/bell pepper,
> >>>>> Actually, it's trinity, not trilogy.
>
> >>
> > Maybe you could use "triumvirate" instead of trilogy.
> >
>
> Or "troika"?
>
Is that Russian? I'd have to look it up.


--

Never trust a dog to watch your food.

On 2010-11-13, sf > wrote:
>
> Did I beat ya to it, nb?
>
> http://oi51.tinypic.com/25he1d4.jpg

I don't have any dried red beans, but I have some canned red beans,
which I didn't buy. Can I add some andouille sausage, sauted trinity,
and creole seasoning and put over rice, it will that be a waste of
time?

I've never made RBAR, but like Popeye's over salted version.

nb

On Tue, 16 Nov 2010 19:20:31 GMT, notbob > wrote:

> On 2010-11-13, sf > wrote:
> >
> > Did I beat ya to it, nb?
> >
> > http://oi51.tinypic.com/25he1d4.jpg
>
> I don't have any dried red beans, but I have some canned red beans,
> which I didn't buy. Can I add some andouille sausage, sauted trinity,
> and creole seasoning and put over rice, it will that be a waste of
> time?
>
> I've never made RBAR, but like Popeye's over salted version.
>
If it says "small red bean" on the label, that's what you want. Use
canned to save yourself soaking and cooking time. I would think that
you should give it some time in the pot anyway to meld all the flavors
together and break down some of the beans (recipes call that
"creamy"). You should get a good idea from it about if you want to
try making RBAR again (or not) using dried beans.

BTW: I found Pinquintos in a can and bought some. I'll try that and
decide if they're worth it to hunt for the beans or just wait to
stumble across them sometime. I'll see them eventually. Mayacoba
beans turned out to be sold in gigantic bags at Smart & Final. I
still haven't seen them in smaller bags at a regular grocery store.

I also bought a couple of cans of something called Santa Fe Recipe,
which S&W says is pinto beans, small red beans, yellow kernel corn and
diced onion in a southwestern sauce. I'll try that with the ribs.


--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 21:42:08 GMT, "Randy Johnson" >
wrote:

>
> On 16-Nov-2010, notbob > wrote:
>
> > I've never made RBAR, but like Popeye's over salted version.
> >
> > nb
>
> If you like Popeye's Red Beans and Rice, you might like Zatarain's boxed
> mix; just add one can of beans to it, otherwise it is really Rice with a
> Red Bean or Two.

Were you hinting that Zatarain's is salty?

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 19:20:31 GMT, notbob wrote:

> On 2010-11-13, sf > wrote:
>>
>> Did I beat ya to it, nb?
>>
>> http://oi51.tinypic.com/25he1d4.jpg
>
> I don't have any dried red beans, but I have some canned red beans,
> which I didn't buy. Can I add some andouille sausage, sauted trinity,
> and creole seasoning and put over rice, it will that be a waste of
> time?
>
> I've never made RBAR, but like Popeye's over salted version.
>
> nb

the ratarains product tastes very much like popeye's to me:

<http://shop.zatarains.com/zatarains%AE-red-beans-rice-p-882.html?=>

it's pretty cheap.

your pal,
blake

On Wed, 17 Nov 2010 09:22:35 -0800, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > BTW: I found Pinquintos in a can and bought some. I'll try that and
> > decide if they're worth it to hunt for the beans or just wait to
> > stumble across them sometime.
>
> I've _never_ seen them in a can. What brand was it?
>
These are S&W (Premium).

--

Never trust a dog to watch your food.

In article >, says...
>
> Omelet > wrote:
>
> > sf > wrote:
>
> >> On Sat, 13 Nov 2010 23:28:49 +0000 (UTC),
>
> > > I've never used chicken broth.
>
> >> It gives good flavor to beans, and doesn't scream chicken.
>
> >IMHO there is never anything wrong with chicken stock/broth. :-) Makes
> >a good base for anything you want as it's pretty neutral.
>
> Gack. Chicken broth. Gack!
>
> It's only "neutral" if everything you've been eating has been
> made with chicken broth and you don't notice it. Gack!

Restaurant near me used to serve quite nice corn chowder. Everybody I
knew who ate there went there for the corn chowder. It was an all-you-
can-eat so I used to pig out on it. One day I took a taste and it
tasted, well, not like corn chowder. So I asked the waiter to taste,
she got the manager, he said "Oh, that's the chicken broth". About a
month later they went out of business.

"J. Clarke" wrote:
>
>Restaurant near me used to serve quite nice corn chowder. Everybody I
>knew who ate there went there for the corn chowder. It was an all-you-
>can-eat so I used to pig out on it. One day I took a taste and it
>tasted, well, not like corn chowder. So I asked the waiter to taste,
>she got the manager, he said "Oh, that's the chicken broth". About a
>month later they went out of business.

Makes not a whit of sense... unless one is catering to vegetarians
there's no reason not to use chicken stock for corn chowder... had to
have been some other reason they went out of business.

http://www.kitchendaily.com/recipe/h...-chowder-82865

Brooklyn1 <Gravesend1> wrote:

>"J. Clarke" wrote:

>>Restaurant near me used to serve quite nice corn chowder. Everybody I
>>knew who ate there went there for the corn chowder. It was an all-you-
>>can-eat so I used to pig out on it. One day I took a taste and it
>>tasted, well, not like corn chowder. So I asked the waiter to taste,
>>she got the manager, he said "Oh, that's the chicken broth". About a
>>month later they went out of business.

>Makes not a whit of sense... unless one is catering to vegetarians
>there's no reason not to use chicken stock for corn chowder... had to
>have been some other reason they went out of business.

CAFO chickens are enough reason not to use it.


Steve

In article >, says...
>
> Brooklyn1 <Gravesend1> wrote:
>
> >"J. Clarke" wrote:
>
> >>Restaurant near me used to serve quite nice corn chowder. Everybody I
> >>knew who ate there went there for the corn chowder. It was an all-you-
> >>can-eat so I used to pig out on it. One day I took a taste and it
> >>tasted, well, not like corn chowder. So I asked the waiter to taste,
> >>she got the manager, he said "Oh, that's the chicken broth". About a
> >>month later they went out of business.
>
> >Makes not a whit of sense... unless one is catering to vegetarians
> >there's no reason not to use chicken stock for corn chowder... had to
> >have been some other reason they went out of business.
>
> CAFO chickens are enough reason not to use it.

In this particular case if it was the chicken broth then it was WWII
surplus. I mean it didn't tast fowl, it tasted _foul_.