In article >,
"I'm back." > wrote:

> http://tinyurl.com/3j6l8pw
>
>
> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg, sunny
> side up, on top, the egg cut up and mixed in with the baked beans.
>
> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked beans
> I have ever had the misfortune to eat.
>
> Luckily the egg yolk added some flavour and body to the baked beans.
>
>
> The rest of the tin will be going into the pooches dinner bowl tonight. I'm
> sure she'll enjoy them mixed in with her doggie biscuits, crispy pork rind,
> and leftover potato gnocci.

Woo, dog bean farts! I hope she's sleeping outside tonight!

Miche

--
Electricians do it in three phases

http://tinyurl.com/3j6l8pw


My breakfast nowadays is 2 tablespoons of baked beans with a fried egg, sunny
side up, on top, the egg cut up and mixed in with the baked beans.

I opened a can of the 'English Style' beans (above) this morning, and had
them with my egg.

They would have to be the most insipid, lack lustre, flavourless baked beans
I have ever had the misfortune to eat.

Luckily the egg yolk added some flavour and body to the baked beans.


The rest of the tin will be going into the pooches dinner bowl tonight. I'm
sure she'll enjoy them mixed in with her doggie biscuits, crispy pork rind,
and leftover potato gnocci.

--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

"I'm back." > wrote in message
...
> http://tinyurl.com/3j6l8pw
>
>
> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg,
> sunny
> side up, on top, the egg cut up and mixed in with the baked beans.
>
> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked
> beans
> I have ever had the misfortune to eat.
>
> Luckily the egg yolk added some flavour and body to the baked beans.
>
>
> The rest of the tin will be going into the pooches dinner bowl tonight.
> I'm
> sure she'll enjoy them mixed in with her doggie biscuits, crispy pork
> rind,
> and leftover potato gnocci.

Hmmm... I just bought a couple of cans of Heniz beans to take with us to
the dance convention. I don't know if they are considered to be baked beans
or not. I was thinking more along the lines of American Pork and Beans.
But I could be wrong. I know I have had them before but not for many years.
We may or may not be eating them then. Now that I think about it, stuffing
daughter full of beans and sending her off to dance may not work out so
well. Hehehe.

What I would probably do with them if they indeed were not good would be to
drain off most of the sauce or maybe even give them a quick rinse and add
them to a vegetable soup.

Miche > wrote in
:

> In article >,
> "I'm back." > wrote:
>
>> http://tinyurl.com/3j6l8pw
>>
>>
>> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg,
>> sunny side up, on top, the egg cut up and mixed in with the baked
>> beans.
>>
>> I opened a can of the 'English Style' beans (above) this morning, and
>> had them with my egg.
>>
>> They would have to be the most insipid, lack lustre, flavourless baked
>> beans I have ever had the misfortune to eat.
>>
>> Luckily the egg yolk added some flavour and body to the baked beans.
>>
>>
>> The rest of the tin will be going into the pooches dinner bowl tonight.
>> I'm sure she'll enjoy them mixed in with her doggie biscuits, crispy
>> pork rind, and leftover potato gnocci.
>
> Woo, dog bean farts! I hope she's sleeping outside tonight!
>



LOL!! She's always been an outside dog.

She may be a short hair, but by golly, she drops enough hair each day to
make a new dog out of it!!


Besides, she can't bite trespassers when she's indoors :-)


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

"Julie Bove" > wrote in
:

>
> "I'm back." > wrote in message
> ...
>> http://tinyurl.com/3j6l8pw
>>
>>
>> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg,
>> sunny
>> side up, on top, the egg cut up and mixed in with the baked beans.
>>
>> I opened a can of the 'English Style' beans (above) this morning, and
>> had them with my egg.
>>
>> They would have to be the most insipid, lack lustre, flavourless baked
>> beans
>> I have ever had the misfortune to eat.
>>
>> Luckily the egg yolk added some flavour and body to the baked beans.
>>
>>
>> The rest of the tin will be going into the pooches dinner bowl tonight.
>> I'm
>> sure she'll enjoy them mixed in with her doggie biscuits, crispy pork
>> rind,
>> and leftover potato gnocci.
>
> Hmmm... I just bought a couple of cans of Heniz beans to take with us
> to the dance convention. I don't know if they are considered to be
> baked beans or not. I was thinking more along the lines of American
> Pork and Beans. But I could be wrong.


http://tinyurl.com/3j6l8pw

The list of beans available is on that webpage.


Watties (my favourite for taste) does a Boston Baked Beans, but I haven't
seen them on the shelf as yet.

http://www.watties.co.nz/Our-Product...paghetti/Beans




> I know I have had them before but
> not for many years. We may or may not be eating them then. Now that I
> think about it, stuffing daughter full of beans and sending her off to
> dance may not work out so well. Hehehe.
>
> What I would probably do with them if they indeed were not good would be
> to drain off most of the sauce or maybe even give them a quick rinse and
> add them to a vegetable soup.
>
>
>


The beans are rather soft, and you could probably add the sauce and beans
to the soup to give it a bit more body/flavour.




--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

Miche > wrote in
:

> In article >,
> "I'm back." > wrote:
>
>> http://tinyurl.com/3j6l8pw
>>
>>
>> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg,
>> sunny side up, on top, the egg cut up and mixed in with the baked
>> beans.
>>
>> I opened a can of the 'English Style' beans (above) this morning, and
>> had them with my egg.
>>
>> They would have to be the most insipid, lack lustre, flavourless baked
>> beans I have ever had the misfortune to eat.
>>
>> Luckily the egg yolk added some flavour and body to the baked beans.
>>
>>
>> The rest of the tin will be going into the pooches dinner bowl tonight.
>> I'm sure she'll enjoy them mixed in with her doggie biscuits, crispy
>> pork rind, and leftover potato gnocci.
>
> Woo, dog bean farts! I hope she's sleeping outside tonight!
>



My shop only had one can of Watties left, so I had to resort to bloody
Heinz :-/



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

"I'm back." > wrote in message
5...
> The beans are rather soft, and you could probably add the sauce and beans
> to the soup to give it a bit more body/flavour.

I just figured if they didn't taste so good you wouldn't want the sauce in
there.

"Julie Bove" > wrote in news:io3f3g$mgl$1@dont-
email.me:

>
> "I'm back." > wrote in message
> 5...
>> The beans are rather soft, and you could probably add the sauce and beans
>> to the soup to give it a bit more body/flavour.
>
> I just figured if they didn't taste so good you wouldn't want the sauce in
> there.
>
>
>



It was rather bland, but would probably thicken your soup up a bit, if you
wanted it thick.



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Wed, 13 Apr 2011 05:01:34 GMT, "I'm back."
> wrote:

> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked beans
> I have ever had the misfortune to eat.

Your taste buds have caught up with the times.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Apr 13, 1:01*am, "I'm back." >
wrote:
> http://tinyurl.com/3j6l8pw
>
> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg, sunny
> side up, on top, the egg cut up and mixed in with the baked beans.
>
> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked beans
> I have ever had the misfortune to eat.
>
> Luckily the egg yolk added some flavour and body to the baked beans.
>
> The rest of the tin will be going into the pooches dinner bowl tonight. I'm
> sure she'll enjoy them mixed in with her doggie biscuits, crispy pork rind,
> and leftover potato gnocci.
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Hobart
> Tasmania * *
>
> Nothing ever truely dies
> the Universe wastes nothing
> everything is simply... transformed

I don't like any canned beans. They are far too sweet for my taste.

On 4/13/2011 1:01 AM, I'm back. wrote:
> http://tinyurl.com/3j6l8pw
>
>
> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg, sunny
> side up, on top, the egg cut up and mixed in with the baked beans.
>
> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked beans
> I have ever had the misfortune to eat.

You might have given the brand name. Heinz, bought in a "goormet import"
store does not seem too bad to me.


--


James Silverton, Potomac

I'm "not"

On 4/13/2011 8:13 AM, James Silverton wrote:
> On 4/13/2011 1:01 AM, I'm back. wrote:
>> http://tinyurl.com/3j6l8pw
>>
>>
>> My breakfast nowadays is 2 tablespoons of baked beans with a fried
>> egg, sunny
>> side up, on top, the egg cut up and mixed in with the baked beans.
>>
>> I opened a can of the 'English Style' beans (above) this morning, and had
>> them with my egg.
>>
>> They would have to be the most insipid, lack lustre, flavourless baked
>> beans
>> I have ever had the misfortune to eat.
>
> You might have given the brand name. Heinz, bought in a "goormet import"
> store does not seem too bad to me.
>
>
Oh sorry, not completely awake! The brand is given in the subject line
and the TinyUrl but my opinion of Heinz stands.

--


James Silverton, Potomac

I'm "not"

"I'm back." > wrote in
:

> http://tinyurl.com/3j6l8pw
>
>
> My breakfast nowadays is 2 tablespoons of baked beans with a fried
> egg, sunny side up, on top, the egg cut up and mixed in with the baked
> beans.
>
> I opened a can of the 'English Style' beans (above) this morning, and
> had them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked
> beans I have ever had the misfortune to eat.
>
> Luckily the egg yolk added some flavour and body to the baked beans.
>
>
> The rest of the tin will be going into the pooches dinner bowl
> tonight. I'm sure she'll enjoy them mixed in with her doggie biscuits,
> crispy pork rind, and leftover potato gnocci.
>

Egg's and beans together are discusting. Why someone would even think that
combo up has me scratching my head.

In article >,
says...
>
> On 4/13/2011 8:13 AM, James Silverton wrote:
> > On 4/13/2011 1:01 AM, I'm back. wrote:
> >> http://tinyurl.com/3j6l8pw
> >>
> >>
> >> My breakfast nowadays is 2 tablespoons of baked beans with a fried
> >> egg, sunny
> >> side up, on top, the egg cut up and mixed in with the baked beans.
> >>
> >> I opened a can of the 'English Style' beans (above) this morning, and had
> >> them with my egg.
> >>
> >> They would have to be the most insipid, lack lustre, flavourless baked
> >> beans
> >> I have ever had the misfortune to eat.
> >
> > You might have given the brand name. Heinz, bought in a "goormet import"
> > store does not seem too bad to me.
> >
> >
> Oh sorry, not completely awake! The brand is given in the subject line
> and the TinyUrl but my opinion of Heinz stands.

He's in Australia and the beans in question were not "gourmet imports".
They weren't the British beans that you get in the US, they were
Australian imitation British beans which according to the label on the
can were "packaged _for_ Heinz" by somebody I can't make out.

Not that I would buy British baked beans anyway--B&M and Bush and the
rest give such a wide rangs of options that there seems to be little
point to it.

On 4/13/2011 9:34 AM, J. Clarke wrote:
> In >,
> says...
>>
>> On 4/13/2011 8:13 AM, James Silverton wrote:
>>> On 4/13/2011 1:01 AM, I'm back. wrote:
>>>> http://tinyurl.com/3j6l8pw
>>>>
>>>>
>>>> My breakfast nowadays is 2 tablespoons of baked beans with a fried
>>>> egg, sunny
>>>> side up, on top, the egg cut up and mixed in with the baked beans.
>>>>
>>>> I opened a can of the 'English Style' beans (above) this morning, and had
>>>> them with my egg.
>>>>
>>>> They would have to be the most insipid, lack lustre, flavourless baked
>>>> beans
>>>> I have ever had the misfortune to eat.
>>>
>>> You might have given the brand name. Heinz, bought in a "goormet import"
>>> store does not seem too bad to me.
>>>
>>>
>> Oh sorry, not completely awake! The brand is given in the subject line
>> and the TinyUrl but my opinion of Heinz stands.
>
> He's in Australia and the beans in question were not "gourmet imports".
> They weren't the British beans that you get in the US, they were
> Australian imitation British beans which according to the label on the
> can were "packaged _for_ Heinz" by somebody I can't make out.
>
> Not that I would buy British baked beans anyway--B&M and Bush and the
> rest give such a wide rangs of options that there seems to be little
> point to it.

I do agree with you on the vast range of US domestic baked beans and I
very seldom (almost never) buy imports. Usually, I'll have to admit that
I buy non-fat varieties but sometimes add a little Worcestershire sauce
when heating them up.

--


James Silverton, Potomac

I'm "not"

Britton Bloch > wrote in
:

> "I'm back." > wrote in
> :
>
>> http://tinyurl.com/3j6l8pw
>>
>>
>> My breakfast nowadays is 2 tablespoons of baked beans with a fried
>> egg, sunny side up, on top, the egg cut up and mixed in with the baked
>> beans.
>>
>> I opened a can of the 'English Style' beans (above) this morning, and
>> had them with my egg.
>>
>> They would have to be the most insipid, lack lustre, flavourless baked
>> beans I have ever had the misfortune to eat.
>>
>> Luckily the egg yolk added some flavour and body to the baked beans.
>>
>>
>> The rest of the tin will be going into the pooches dinner bowl
>> tonight. I'm sure she'll enjoy them mixed in with her doggie biscuits,
>> crispy pork rind, and leftover potato gnocci.
>>
>
> Egg's and beans together are discusting. Why someone would even think
that
> combo up has me scratching my head.
>



So says a stalker troll 'born' 2 weeks ago.


PLONK.

--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

James Silverton > wrote in news:io445q$2kb$3
@dont-email.me:

> On 4/13/2011 8:13 AM, James Silverton wrote:
>> On 4/13/2011 1:01 AM, I'm back. wrote:
>>> http://tinyurl.com/3j6l8pw
>>>
>>>
>>> My breakfast nowadays is 2 tablespoons of baked beans with a fried
>>> egg, sunny
>>> side up, on top, the egg cut up and mixed in with the baked beans.
>>>
>>> I opened a can of the 'English Style' beans (above) this morning, and
had
>>> them with my egg.
>>>
>>> They would have to be the most insipid, lack lustre, flavourless baked
>>> beans
>>> I have ever had the misfortune to eat.
>>
>> You might have given the brand name. Heinz, bought in a "goormet
import"
>> store does not seem too bad to me.
>>
>>
> Oh sorry, not completely awake! The brand is given in the subject line
> and the TinyUrl



Tsk, Tsk.



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Apr 13, 7:18*am, Britton Bloch > wrote:
> "I'm back." > wrote . 55:
>
>
>
>
>
>
>
>
>
> >http://tinyurl.com/3j6l8pw
>
> > My breakfast nowadays is 2 tablespoons of baked beans with a fried
> > egg, sunny side up, on top, the egg cut up and mixed in with the baked
> > beans.
>
> > I opened a can of the 'English Style' beans (above) this morning, and
> > had them with my egg.
>
> > They would have to be the most insipid, lack lustre, flavourless baked
> > beans I have ever had the misfortune to eat.
>
> > Luckily the egg yolk added some flavour and body to the baked beans.
>
> > The rest of the tin will be going into the pooches dinner bowl
> > tonight. I'm sure she'll enjoy them mixed in with her doggie biscuits,
> > crispy pork rind, and leftover potato gnocci.
>
> Egg's and beans together are discusting. Why someone would even think that
> combo up has me scratching my head.

==
People do eat the damnedest combinations of foods. Some even like
boiled sheep heads and rice-paddy rats. Oh well...its their choice.
==

On Wed, 13 Apr 2011 08:04:37 -0700 (PDT), Roy >
wrote:
>==
>People do eat the damnedest combinations of foods. Some even like
>boiled sheep heads and rice-paddy rats. Oh well...its their choice.
>==

I have to tell you that you impressed me. You didn't say that it was
nasty or disgusting or anything, you just made it clear that you are
not one who enjoys unusual foods. I think that's great and an
excellent way to state your feelings! Thanks!

I am one of the people who will try almost anything, providing that
the person suggesting it has a bite first, to prove it is not a joke
of some kind.

I've been pleasantly surprised at some of the enjoyable flavors I've
tasted while eating some very unusual foods and combinations of foods.

The show "Bizarre Foods" had an episode where the "Bloodline" of a
Tuna is cooked and eaten in a Japanese restaurant. In Japan and
everywhere else I know of on earth, the bloodline is thrown
away...always!

Well, I asked a local fish shop to save some for me and I cooked it
exactly as the guy on the show did. DAMNED if it didn't taste and have
the exact texture of well done beef roast! It surprised me so much
that I will have it many times in the future. Especially if the shop
keeps just giving it to me. (I especially like that part). The shop
owner screwed up his face and looked at me like I was insane when I
told him I wanted to try eating it.

My point being that most of the odd foods I've tried were good. You
just have to get over the "Oh no, you aren't eating THAT are you?" in
your own mind.

On Apr 13, 12:23*pm, Landon > wrote:
> On Wed, 13 Apr 2011 08:04:37 -0700 (PDT), Roy >
> wrote:
>
> >==
> >People do eat the damnedest combinations of foods. Some even like
> >boiled sheep heads and rice-paddy rats. Oh well...its their choice.
> >==
>
> I have to tell you that you impressed me. You didn't say that it was
> nasty or disgusting or anything, you just made it clear that you are
> not one who enjoys unusual foods. I think that's great and an
> excellent way to state your feelings! Thanks!
>
> I am one of the people who will try almost anything, providing that
> the person suggesting it has a bite first, to prove it is not a joke
> of some kind.
>
> I've been pleasantly surprised at some of the enjoyable flavors I've
> tasted while eating some very unusual foods and combinations of foods.
>
> The show "Bizarre Foods" had an episode where the "Bloodline" of a
> Tuna is cooked and eaten in a Japanese restaurant. In Japan and
> everywhere else I know of on earth, the bloodline is thrown
> away...always!
>
> Well, I asked a local fish shop to save some for me and I cooked it
> exactly as the guy on the show did. DAMNED if it didn't taste and have
> the exact texture of well done beef roast! It surprised me so much
> that I will have it many times in the future. Especially if the shop
> keeps just giving it to me. (I especially like that part). The shop
> owner screwed up his face and looked at me like I was insane when I
> told him I wanted to try eating it.
>
> My point being that most of the odd foods I've tried were good. You
> just have to get over the "Oh no, you aren't eating THAT are you?" in
> your own mind.

==
We had a neighbour who ate local rabbits. Rabbits have been eaten by
all kinds of people but I won't eat them for one reason only. I used
to shoot rabbits to feed our farm cats. I noticed some little bumps
under the skin which were apparently parasites and wouldn't risk an
infection by eating them. Most likely thorough cooking would kill the
little beggars but I just can't get over feeling them through the skin
of their hosts.
==

Landon wrote:

> The show "Bizarre Foods" had an episode where the "Bloodline" of a
> Tuna is cooked and eaten in a Japanese restaurant. In Japan and
> everywhere else I know of on earth, the bloodline is thrown
> away...always!
>
> Well, I asked a local fish shop to save some for me and I cooked it
> exactly as the guy on the show did.

Would you please describe that cooking method?

Bob

On Wed, 13 Apr 2011 11:37:28 -0700, "Bob Terwilliger"
> wrote:

>Landon wrote:
>
>> The show "Bizarre Foods" had an episode where the "Bloodline" of a
>> Tuna is cooked and eaten in a Japanese restaurant. In Japan and
>> everywhere else I know of on earth, the bloodline is thrown
>> away...always!
>>
>> Well, I asked a local fish shop to save some for me and I cooked it
>> exactly as the guy on the show did.
>
>Would you please describe that cooking method?
>
>Bob

The show wasn't very detailed about it, so I watched the recording a
dozen times or so, freezing the frames. It was cooked on a grill and
had what looked like a thick, glaze covering it while it cooked.

I know that lots of Japanese use marinating to infuse the meat with
flavor and to limit off-tastes, so I gave mine a 24 hour marinade in a
honey/citrus mix. Then I simply put it onto a low-heat grill and
turned it only once at 30 minutes, cooking for an additional 15
minutes on the second side.

It was simply delicious. It even looked delicious. The glaze had
lightly burnt spots that added to the end result.

The standard fish meats are all good this way too.

Oh man, now I'm hungry...hehe

On Tue, 12 Apr 2011 22:42:57 -0700, "Julie Bove"
> wrote:

>
>"I'm back." > wrote in message
5...
>> http://tinyurl.com/3j6l8pw
>>
>>
>> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg,
>> sunny
>> side up, on top, the egg cut up and mixed in with the baked beans.
>>
>> I opened a can of the 'English Style' beans (above) this morning, and had
>> them with my egg.
>>
>> They would have to be the most insipid, lack lustre, flavourless baked
>> beans
>> I have ever had the misfortune to eat.
>>
>> Luckily the egg yolk added some flavour and body to the baked beans.
>>
>>
>> The rest of the tin will be going into the pooches dinner bowl tonight.
>> I'm
>> sure she'll enjoy them mixed in with her doggie biscuits, crispy pork
>> rind,
>> and leftover potato gnocci.
>
>Hmmm... I just bought a couple of cans of Heniz beans to take with us to
>the dance convention. I don't know if they are considered to be baked beans
>or not. I was thinking more along the lines of American Pork and Beans.
>But I could be wrong. I know I have had them before but not for many years.
>We may or may not be eating them then. Now that I think about it, stuffing
>daughter full of beans and sending her off to dance may not work out so
>well. Hehehe.

What a sneaky way to put her in a chastity belt. lol

On Wed, 13 Apr 2011 11:36:35 -0700 (PDT), Roy >
wrote:
>==
>We had a neighbour who ate local rabbits. Rabbits have been eaten by
>all kinds of people but I won't eat them for one reason only. I used
>to shoot rabbits to feed our farm cats. I noticed some little bumps
>under the skin which were apparently parasites and wouldn't risk an
>infection by eating them. Most likely thorough cooking would kill the
>little beggars but I just can't get over feeling them through the skin
>of their hosts.
>==

I used to raise rabbits for meat also, but it was for me, not the
cats.

I quit doing so because of the amount of snakes that were attracted to
the cage area when there were babies. OMG, I had one tap me on the leg
one time while I was adding food to a cage. When I looked down, a big
black snake was raised up to my thigh level and had bumped me. Holy
Crap! you ought to have seen me running backwards.....hehe, funny now,
but it wasn't then!

Moccasins, rattlers, you name it, here in Florida, in the middle of
"Six Mile Swamp" within hundreds of square miles of forests, I've only
leased my property from nature. She's made it clear she can take it
back any time she wishes to.

I got tired of the snakes so I quit raising the rabbits. Lately, I've
thought of starting it again. I miss having the meat.

In all the ones I raised, I never had any with parasites on them as
you describe. Raising them in cages vs being wild was probably the
reason.

Parasites gag me out.

Landon wrote:

>>> The show "Bizarre Foods" had an episode where the "Bloodline" of a
>>> Tuna is cooked and eaten in a Japanese restaurant. In Japan and
>>> everywhere else I know of on earth, the bloodline is thrown
>>> away...always!
>>>
>>> Well, I asked a local fish shop to save some for me and I cooked it
>>> exactly as the guy on the show did.
>>
>> Would you please describe that cooking method?
>
> The show wasn't very detailed about it, so I watched the recording a
> dozen times or so, freezing the frames. It was cooked on a grill and
> had what looked like a thick, glaze covering it while it cooked.
>
> I know that lots of Japanese use marinating to infuse the meat with
> flavor and to limit off-tastes, so I gave mine a 24 hour marinade in a
> honey/citrus mix. Then I simply put it onto a low-heat grill and
> turned it only once at 30 minutes, cooking for an additional 15
> minutes on the second side.
>
> It was simply delicious. It even looked delicious. The glaze had
> lightly burnt spots that added to the end result.
>
> The standard fish meats are all good this way too.
>
> Oh man, now I'm hungry...hehe

Thanks very much! I've copied and saved that information.

Bob

On Wed, 13 Apr 2011 12:30:12 -0700, "Bob Terwilliger"
> wrote:

>Landon wrote:
>
>>>> The show "Bizarre Foods" had an episode where the "Bloodline" of a
>>>> Tuna is cooked and eaten in a Japanese restaurant. In Japan and
>>>> everywhere else I know of on earth, the bloodline is thrown
>>>> away...always!
>>>>
>>>> Well, I asked a local fish shop to save some for me and I cooked it
>>>> exactly as the guy on the show did.
>>>
>>> Would you please describe that cooking method?
>>
>> The show wasn't very detailed about it, so I watched the recording a
>> dozen times or so, freezing the frames. It was cooked on a grill and
>> had what looked like a thick, glaze covering it while it cooked.
>>
>> I know that lots of Japanese use marinating to infuse the meat with
>> flavor and to limit off-tastes, so I gave mine a 24 hour marinade in a
>> honey/citrus mix. Then I simply put it onto a low-heat grill and
>> turned it only once at 30 minutes, cooking for an additional 15
>> minutes on the second side.
>>
>> It was simply delicious. It even looked delicious. The glaze had
>> lightly burnt spots that added to the end result.
>>
>> The standard fish meats are all good this way too.
>>
>> Oh man, now I'm hungry...hehe
>
>Thanks very much! I've copied and saved that information.
>
>Bob

You're very welcome Bob. Keep in mind that when I say "low-heat" I
mean that you'll have to calculate how low it will be necessary on
your own grill to allow it to be done in that amount of time.

I used very few briquettes and had them about 6 to 8 inches from the
meat in an outside BBQ grill. The slow cooking is very important. I
cooked some faster the first time and it was like shoe leather.

On Wed, 13 Apr 2011 15:51:06 -0400, Landon > wrote:

> You're very welcome Bob. Keep in mind that when I say "low-heat" I
> mean that you'll have to calculate how low it will be necessary on
> your own grill to allow it to be done in that amount of time.
>
> I used very few briquettes and had them about 6 to 8 inches from the
> meat in an outside BBQ grill. The slow cooking is very important. I
> cooked some faster the first time and it was like shoe leather.

That was very informative. It's best to learn from the mistakes of
others.

--

Today's mighty oak is just yesterday's nut that held its ground.

Roy wrote:
>
> We had a neighbour who ate local rabbits. Rabbits have been eaten by
> all kinds of people but I won't eat them for one reason only. I used
> to shoot rabbits to feed our farm cats. I noticed some little bumps
> under the skin which were apparently parasites and wouldn't risk an
> infection by eating them. Most likely thorough cooking would kill the
> little beggars but I just can't get over feeling them through the skin
> of their hosts.

I shot one rabbit, ever. Like anything else the family hunted the
youngest member present skinned it. That was me. Inside it was nasty
with parasites. From then on farmed rabbit for me thanks.

On Wed, 13 Apr 2011 22:22:12 +0000 (UTC), Doug Freyburger
> wrote:

>Roy wrote:
>>
>> We had a neighbour who ate local rabbits. Rabbits have been eaten by
>> all kinds of people but I won't eat them for one reason only. I used
>> to shoot rabbits to feed our farm cats. I noticed some little bumps
>> under the skin which were apparently parasites and wouldn't risk an
>> infection by eating them. Most likely thorough cooking would kill the
>> little beggars but I just can't get over feeling them through the skin
>> of their hosts.
>
>I shot one rabbit, ever. Like anything else the family hunted the
>youngest member present skinned it. That was me. Inside it was nasty
>with parasites. From then on farmed rabbit for me thanks.

Having never hunted for rabbit, I have no idea if this is true, but
I've heard that if you wait until after the first hard freeze to hunt
them, they are then free of parasites.

Like you, I'll just eat the farmed ones that are raised by me or
someone else.

Captain Peter Swallows opined:

> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg,
> sunny side up, on top, the egg cut up and mixed in with the baked beans.
>
> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked
> beans I have ever had the misfortune to eat.
>
> Luckily the egg yolk added some flavour and body to the baked beans.


But you stated that your personal likes and dislikes changed after your ass
surgery, so maybe this is just one more example of something which you no
longer like.

Bob

I'm back. wrote:
>
> My breakfast nowadays is 2 tablespoons of baked beans with a fried egg, sunny
> side up, on top, the egg cut up and mixed in with the baked beans.

Isn't that in the news recently as the first date meal between that
famous prince guy and his financee?

> I opened a can of the 'English Style' beans (above) this morning, and had
> them with my egg.
>
> They would have to be the most insipid, lack lustre, flavourless baked beans
> I have ever had the misfortune to eat.

I think of Heinz as a US company. They probably think Brits eat food
without any flavor. Very cliche and untrue but it does make for a joke
at their expense. I sure don't get the point of HP sauce at least.

Why you'd want to try such beans is a mystery. You should try a variety
with flavor. Or make your own beans and beat any canned ones.

In article >,
Doug Freyburger > wrote:


> I think of Heinz as a US company. They probably think Brits eat food
> without any flavor. Very cliche and untrue but it does make for a joke
> at their expense. I sure don't get the point of HP sauce at least.

Here's a whole page of factoids about UK Heinz beans:

http://www.heinz.co.uk/ourfood/beans/Didyouknow

"Every day over one million cans of Heinz Beanz are consumed in the UK."

--
Dan Abel
Petaluma, California USA

In article >, says...
>
> I'm back. wrote:
> >
> > My breakfast nowadays is 2 tablespoons of baked beans with a fried egg, sunny
> > side up, on top, the egg cut up and mixed in with the baked beans.
>
> Isn't that in the news recently as the first date meal between that
> famous prince guy and his financee?
>
> > I opened a can of the 'English Style' beans (above) this morning, and had
> > them with my egg.
> >
> > They would have to be the most insipid, lack lustre, flavourless baked beans
> > I have ever had the misfortune to eat.
>
> I think of Heinz as a US company. They probably think Brits eat food
> without any flavor. Very cliche and untrue but it does make for a joke
> at their expense.

In any case, Heinz is the number one seller of baked beans in the UK, so
they clearly know something about British tastes.

> I sure don't get the point of HP sauce at least.

It seems to be a British thing, but the stuff is at least as
satisfactory a steak sauce as A-1. In any case, it existed long before
Heinz took over the manufacturer. However it has gone downhill since
the takeover.

> Why you'd want to try such beans is a mystery. You should try a variety
> with flavor. Or make your own beans and beat any canned ones.

On Apr 14, 12:26*pm, Dan Abel > wrote:
> In article >,
> *Doug Freyburger > wrote:
>
> > I think of Heinz as a US company. *They probably think Brits eat food
> > without any flavor. *Very cliche and untrue but it does make for a joke
> > at their expense. *I sure don't get the point of HP sauce at least.
>
> Here's a whole page of factoids about UK Heinz beans:
>
> http://www.heinz.co.uk/ourfood/beans/Didyouknow
>
> "Every day over one million cans of Heinz Beanz are consumed in the UK."
>
> --
> Dan Abel
> Petaluma, California USA
>

==
Just think of all the methane produced...no wonder we have global
warming.
==

J. Clarke wrote:
> says...
>
>> I think of Heinz as a US company. They probably think Brits eat food
>> without any flavor. Very cliche and untrue but it does make for a joke
>> at their expense.
>
> In any case, Heinz is the number one seller of baked beans in the UK, so
> they clearly know something about British tastes.

Exactly. I don't have to get the point. They sell well and that's that
as far as the company is concerned. Foodies can and do make jokes about
it but we aren't the mass market.

>> I sure don't get the point of HP sauce
>
> It seems to be a British thing, but the stuff is at least as
> satisfactory a steak sauce as A-1. In any case, it existed long before
> Heinz took over the manufacturer. However it has gone downhill since
> the takeover.

Ah. I'm not impressed with A-1 sauce either. I like Heinz 57 and Maggi
among the commercial sauces. Pan drippings are my favorite though.

In article >, says...
>
> J. Clarke wrote:
> > says...
> >
> >> I think of Heinz as a US company. They probably think Brits eat food
> >> without any flavor. Very cliche and untrue but it does make for a joke
> >> at their expense.
> >
> > In any case, Heinz is the number one seller of baked beans in the UK, so
> > they clearly know something about British tastes.
>
> Exactly. I don't have to get the point. They sell well and that's that
> as far as the company is concerned. Foodies can and do make jokes about
> it but we aren't the mass market.
>
> >> I sure don't get the point of HP sauce
> >
> > It seems to be a British thing, but the stuff is at least as
> > satisfactory a steak sauce as A-1. In any case, it existed long before
> > Heinz took over the manufacturer. However it has gone downhill since
> > the takeover.
>
> Ah. I'm not impressed with A-1 sauce either. I like Heinz 57 and Maggi
> among the commercial sauces. Pan drippings are my favorite though.

If you like Heinz 57, try Daddies. Another British institution. Not
saying you'll like it, but you might find it interesting. Also now a
Heinz product, it came as part of the package when Heinz took over HP.