"gtr" > wrote in message news:2012051311214215169-xxx@yyyzzz...
> On 2012-05-13 17:51:46 +0000, jmcquown said:
>
>> "gtr" > wrote in message
>> news:2012050916384342350-xxx@yyyzzz...
>>> On 2012-05-09 22:34:25 +0000, Jim Elbrecht said:
>>>
>>>> I'm not a suthrun by any stretch-- but explore the rice & beans
>>>> combinations. My vegan daughter has me making more and more beans &
>>>> rice dishes.
>>>
>>> How do you explore them?
>>>
>>
>> You give them a try. Read recipes. Heck, buy beans & rice mixes and
>> give them a try. Beans and rice go very well together. Then learn to
>> make them yourself. I often cook rice then add canned beans (Sheldon is
>> right, canned beans are very cost effective) and add my own herbs/spices
>> to taste.
>
> Yes, I know what "explore" means, and I've eaten and cooked both rice and
> beans on numerous occasions. By "you", I was asking how you yourself had
> explored "combinations".
>

And I answered you. I started with buying bean & rice mixes. Zatarain's
offers some good rice & bean mixes. Then you figure out how to season &
cook rice & beans together. Half the world has it figured out. Apparently
your vegan daughter has figured it out. Why don't you ask her?

Jill

On 2012-05-15, jmcquown > wrote:

> And I answered you. I started with buying bean & rice mixes. Zatarain's
> offers some good rice & bean mixes. Then you figure out how to season &
> cook rice & beans together.

I love beans and I occasionally eat rice. I dearly love Popeye's Red
Beans & Rice, though I'm not sure why. I think it's the salt. OTOH,
I jes can't see Zatarain's RB&R mix. The rice is like Uncle Bens and
the beans are already in the mix. Mom bought a box so I'll be trying
it. I'm not optimistic.

I always thought with real RB&R, they are cooked separately, then the
beans top the rice. I tried that once before, but my efforts didn't
turn out well. Perhaps I'll try again. Although I understand the
economics of rice and beans, I'm not a fan. I also don't care for the
traditional Mexican equivelent, refritos and rice, despite loving good
Mexican cuisine. The two items together is like starch overkill.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

>
>"gtr" > wrote in message news:2012051311214215169-xxx@yyyzzz...
>> On 2012-05-13 17:51:46 +0000, jmcquown said:
>>
>>> "gtr" > wrote in message
>>> news:2012050916384342350-xxx@yyyzzz...
>>>> On 2012-05-09 22:34:25 +0000, Jim Elbrecht said:
>>>>
>>>>> I'm not a suthrun by any stretch-- but explore the rice & beans
>>>>> combinations. My vegan daughter has me making more and more beans &
>>>>> rice dishes.
>>>>
>>>> How do you explore them?
>>>>
>>>
>>> You give them a try. Read recipes. Heck, buy beans & rice mixes and
>>> give them a try. Beans and rice go very well together. Then learn to
>>> make them yourself. I often cook rice then add canned beans (Sheldon is
>>> right, canned beans are very cost effective) and add my own herbs/spices
>>> to taste.
>>
>> Yes, I know what "explore" means, and I've eaten and cooked both rice and
>> beans on numerous occasions. By "you", I was asking how you yourself had
>> explored "combinations".

Easy, explore Goya.com

On 2012-05-15 09:52:41 +0000, jmcquown said:

>>>> How do you explore them?
>>>
>>> You give them a try. Read recipes. Heck, buy beans & rice mixes and
>>> give them a try. Beans and rice go very well together. Then learn to
>>> make them yourself. I often cook rice then add canned beans (Sheldon
>>> is right, canned beans are very cost effective) and add my own
>>> herbs/spices to taste.
>>
>> Yes, I know what "explore" means, and I've eaten and cooked both rice
>> and beans on numerous occasions. By "you", I was asking how you
>> yourself had explored "combinations".
>
> And I answered you. I started with buying bean & rice mixes.
> Zatarain's offers some good rice & bean mixes.

That stuff is impossibly salty for me.

> Then you figure out how to season & cook rice & beans together. Half
> the world has it figured out.

I rescind the question. By asking how you explored them I wasn't really
challenging you, just curious about your experience. That curiousity
has dissipated.

> Apparently your vegan daughter has figured it out. Why don't you ask her?

Again, it's not a question of my needing to "figure it out" it was a
question of what "exploration" was comprised of for you. I've lost
interest.

I don't have a daughter and none of my relatives are vegans.

On 2012-05-15 13:36:18 +0000, notbob said:

> I love beans and I occasionally eat rice. I dearly love Popeye's Red
> Beans & Rice, though I'm not sure why. I think it's the salt. OTOH,
> I jes can't see Zatarain's RB&R mix. The rice is like Uncle Bens and
> the beans are already in the mix. Mom bought a box so I'll be trying
> it. I'm not optimistic.
>
> I always thought with real RB&R, they are cooked separately, then the
> beans top the rice. I tried that once before, but my efforts didn't
> turn out well.

Same here with the same results.

> Perhaps I'll try again. Although I understand the
> economics of rice and beans, I'm not a fan. I also don't care for the
> traditional Mexican equivelent, refritos and rice, despite loving good
> Mexican cuisine. The two items together is like starch overkill.

Setting Mexican beans and rice aside, I've had beans & rice dishes,
though not for many years, in the homes of friend's relatives in
Texas/Oklahoma. It was in my youth and memories of food are pretty
hazy, but there seemed to be a great deal of variation. Now I've
forgotten what my response was based on.

It may have been that sometimes it was more like New Orleanian RB&R and
other times it was seemed a stewed dish or a casserole kind of thing. I
haven't bumped into anything like these in 20 years.

On Tue, 15 May 2012 07:53:05 -0700, gtr > wrote:

> Again, it's not a question of my needing to "figure it out" it was a
> question of what "exploration" was comprised of for you. I've lost
> interest.

My favorite beans and rice combination is munge beans and rice. I
like them cooked down so it's at least half mushy, mainly more so with
just a few whole beans left. Apparently I'm not the only one who
likes it that way because I can buy bags of split munge beans now
which cuts the cooking time significantly. Munge beans cook quickly,
like lentils, so I reach that consistency faster using the split
beans.

When I cook munge beans, I use a smoked pork chop, meaty ham bone or a
ham hock, water or stock, chopped onion, garlic, bay leaf and soy
sauce.


--
Food is an important part of a balanced diet.

On 15 May 2012 13:36:18 GMT, notbob > wrote:

>On 2012-05-15, jmcquown > wrote:
>
>> And I answered you. I started with buying bean & rice mixes. Zatarain's
>> offers some good rice & bean mixes. Then you figure out how to season &
>> cook rice & beans together.
>
>I love beans and I occasionally eat rice. I dearly love Popeye's Red
>Beans & Rice, though I'm not sure why. I think it's the salt. OTOH,
>I jes can't see Zatarain's RB&R mix. The rice is like Uncle Bens and
>the beans are already in the mix. Mom bought a box so I'll be trying
>it. I'm not optimistic.
>
>I always thought with real RB&R, they are cooked separately, then the
>beans top the rice. I tried that once before, but my efforts didn't
>turn out well. Perhaps I'll try again. Although I understand the
>economics of rice and beans, I'm not a fan. I also don't care for the
>traditional Mexican equivelent, refritos and rice, despite loving good
>Mexican cuisine. The two items together is like starch overkill.


Here is the recipe posted by Art Simon a few years ago. All of the
notes are his.


* Exported from MasterCook *

Red Beans and Rice

Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red kidney beans -- dried
2 cups onion -- chopped
1/2 cup celery -- chopped
5 cloves garlic
1/2 cup green onion -- chopped
1/4 cup parsley -- chopped
1 teaspoon salt
1/4 teaspoon black pepper -- ground
1/4 teaspoon cayenne pepper -- ground
3 cups rice -- cooked

Wash and pick over the beans. Place in a 4-quart casserole and cover
with 8 cups of water. Cover and soak overnight. Pour off the water and
replace with 4 cups of fresh water. Add onion, celery, garlic, green
onions and parsley. Cover and microwave on high 15 minutes or until
boiling. Then, stirring every half hour, microwave on medium (50% of
750
watts) for 1 1/2 to 2 hours. Add salt, black pepper and cayenne.


Source:
"Art Simon"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 622 Calories; 2g Fat (2.3%
calories from fat); 25g Protein; 127g Carbohydrate; 14g Dietary Fiber;
0mg Cholesterol; 382mg Sodium. Exchanges: 8 Grain(Starch); 1 Lean
Meat; 1 Vegetable; 0 Fat.

Serving Ideas : Mash one cup of cooked beans and return to the
casserole to thicken the beans. Serve over the cooked rice.

NOTES : Tried this one and it works. I use tasso as flavoring meat,
and serve with andouille sausage, baguettes and beer. Keep the Tabasco
handy.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

notbob wrote:
>
> I love beans and I occasionally eat rice. I dearly love Popeye's Red
> Beans & Rice, though I'm not sure why. I think it's the salt. OTOH,
> I jes can't see Zatarain's RB&R mix. The rice is like Uncle Bens and
> the beans are already in the mix. Mom bought a box so I'll be trying
> it. I'm not optimistic.

I don't like Zatarain's. It's the equivalent of eating mac and cheese from a
box to me.

Gary

On 2012-05-15, The Cook > wrote:

> with 8 cups of water. Cover and soak overnight......

BRAAAAHHHP!!!

SORRY! ....wrong answer.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On Tue, 15 May 2012 08:54:12 -0700, sf > wrote:

> My favorite beans and rice combination is munge beans and rice.

I corrected that. I guess spell check corrected it back and I just
hit OK without looking at what I was okaying... make that *mung*
beans.

--
Food is an important part of a balanced diet.

On May 15, 10:53*am, gtr > wrote:
> On 2012-05-15 09:52:41 +0000, jmcquown said:
>
> >>>> How do you explore them?
>
> >>> You give them a try. *Read recipes. *Heck, buy beans & rice mixes and
> >>> give them a try. *Beans and rice go very well together. *Then learn to
> >>> make them yourself. *I often cook rice then add canned beans (Sheldon
> >>> is right, canned beans are very cost effective) and add my own
> >>> herbs/spices to taste.
>
> >> Yes, I know what "explore" means, and I've eaten and cooked both rice
> >> and beans on numerous occasions. By "you", I was asking how you
> >> yourself had explored "combinations".
>
> > And I answered you. *I started with buying bean & rice mixes.
> > Zatarain's offers some good rice & bean mixes.
>
> That stuff is impossibly salty for me.
>
> > Then you figure out how to season & cook rice & beans together. *Half
> > the world has it figured out.
>
> I rescind the question. By asking how you explored them I wasn't really
> challenging you, just curious about your experience. That curiousity
> has dissipated.
>
> > Apparently your vegan daughter has figured it out. *Why don't you ask her?
>
> Again, it's not a question of my needing to "figure it out" it was a
> question of what "exploration" was comprised of for you. I've lost
> interest.
>
> I don't have a daughter and none of my relatives are vegans.

Nobody cares about you level of interest, shitdick.

On Tue, 15 May 2012 12:05:49 -0400, The Cook >
wrote:

>On 15 May 2012 13:36:18 GMT, notbob > wrote:
>
>>On 2012-05-15, jmcquown > wrote:
>>
>>> And I answered you. I started with buying bean & rice mixes. Zatarain's
>>> offers some good rice & bean mixes. Then you figure out how to season &
>>> cook rice & beans together.
>>
>>I love beans and I occasionally eat rice. I dearly love Popeye's Red
>>Beans & Rice, though I'm not sure why. I think it's the salt. OTOH,
>>I jes can't see Zatarain's RB&R mix. The rice is like Uncle Bens and
>>the beans are already in the mix. Mom bought a box so I'll be trying
>>it. I'm not optimistic.
>>
>>I always thought with real RB&R, they are cooked separately, then the
>>beans top the rice. I tried that once before, but my efforts didn't
>>turn out well. Perhaps I'll try again. Although I understand the
>>economics of rice and beans, I'm not a fan. I also don't care for the
>>traditional Mexican equivelent, refritos and rice, despite loving good
>>Mexican cuisine. The two items together is like starch overkill.
>
>
>Here is the recipe posted by Art Simon a few years ago. All of the
>notes are his.
>
>
>* Exported from MasterCook *
>
> Red Beans and Rice
>
>Recipe By :Houston Chronicle
>Serving Size : 6 Preparation Time :0:00
>Categories : Stews
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 pound red kidney beans -- dried
> 2 cups onion -- chopped
> 1/2 cup celery -- chopped
> 5 cloves garlic
> 1/2 cup green onion -- chopped
> 1/4 cup parsley -- chopped
> 1 teaspoon salt
> 1/4 teaspoon black pepper -- ground
> 1/4 teaspoon cayenne pepper -- ground
> 3 cups rice -- cooked
>
>Wash and pick over the beans. Place in a 4-quart casserole and cover
>with 8 cups of water. Cover and soak overnight. Pour off the water and
>replace with 4 cups of fresh water. Add onion, celery, garlic, green
>onions and parsley. Cover and microwave on high 15 minutes or until
>boiling. Then, stirring every half hour, microwave on medium (50% of
>750
>watts) for 1 1/2 to 2 hours. Add salt, black pepper and cayenne.
>
>
>Source:
> "Art Simon"

I seriously doubt that will turn out very well... nuked beans, yeah,
right. And there're are way too many beans for just three cups of
cooked rice. I make rice and beans often, planned for tomorrow with
fried pork chops... pork chop fond will be deglazed and added to the
rice and beans. I saute the onions and garlic and then add everything
including the raw rice (2 cups), including a 1 lb can of drained and
rinsed black beans, I add 2 packets of Goya Sazon w/achiote and some
Penzeys adobo, use chicken stock if you got it instead of plain water.
I add some dehy bell pepper, I don't like hot pepper in this dish.
When in a hurry I use Penzeys dehy minced onion and granulated garlic
too... s n'p to taste. I make many versions, dictated by what's on
hand and how I feel. Sometimes it becomes arroz con pollo w/beans.
Often I do 50/50 rice and orzo. I've never used a packaged mix, that
is so dumb.

On May 15, 9:36*am, notbob > wrote:

> I love beans and I occasionally eat rice. *I dearly love Popeye's Red
> Beans & Rice, though I'm not sure why. *I think it's the salt. *OTOH,
> I jes can't see Zatarain's RB&R mix. *The rice is like Uncle Bens and
> the beans are already in the mix. *Mom bought a box so I'll be trying
> it. *I'm not optimistic.



Popeyes red beans and rice are on of the few, maybe the only,
fast food item I would like to duplicate at home. Maybe I'd get tired
of it after a while. But as a snack, it was great. I used to stop at
the one on Hollywood Blvd when I was driving a cab and get a small
order of that stuff - just filling enough but didn't weigh me down. I
called the corporate office and they sent me a list of ingredients.
There was MSG in there, the last ingredient actually, and all the
others were natural but dehydrated. Not a bad little meal for a fast
food joint, not bad period.

TJ

Tommy Joe wrote:
>notbob > wrote:
>
>> I love beans and I occasionally eat rice. *I dearly love Popeye's Red
>> Beans & Rice, though I'm not sure why. *I think it's the salt ...
>
> Popeyes red beans and rice are on of the few, maybe the only,
> fast food item I would like to duplicate at home ...

I also think it's the salt.

I tried to duplicate Popeye's red beans and rice for a while. I kept
doctoring it with this and that. It rapidly got to the point where I
was adding more and more salt and it finally started to approach what I
had at Popeye's. I added as much salt as I would dare and it seemed
like I would more than double that amount ot get there. Vast quanties
of salt.

Doug Freyburger > wrote:

>Tommy Joe wrote:

>> Popeyes red beans and rice are on of the few, maybe the only,
>> fast food item I would like to duplicate at home ...

>I also think it's the salt.

>I tried to duplicate Popeye's red beans and rice for a while. I kept
>doctoring it with this and that. It rapidly got to the point where I
>was adding more and more salt and it finally started to approach what I
>had at Popeye's. I added as much salt as I would dare and it seemed
>like I would more than double that amount ot get there. Vast quanties
>of salt.

I've tweaked my approach to red beans and rice over the years and
am very satisfied with it. If one googles back through the group,
one should find one of the times I posted the recipe.



Steve

On 2012-05-16, Steve Pope > wrote:

> am very satisfied with it. If one googles back through the group,
> one should find one of the times I posted the recipe.

http://www.gumbopages.com/food/red-beans.html


--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob > wrote:

>On 2012-05-16, Steve Pope > wrote:

>> am very satisfied with it. If one googles back through the group,
>> one should find one of the times I posted the recipe.

>http://www.gumbopages.com/food/red-beans.html

Given that is uses kidney beans instead of red beans, it is obviously
not a valid red beans and rice recipe.

Oh wait. You were doing this just to troll me. That's go to be it.



Steve

On 2012-05-16, Steve Pope > wrote:

> Oh wait. You were doing this just to troll me. That's go to be it.

Last time I looked, dried kidney beans were red and are often called
red kidney beans. In fact, if you look at wiki:

http://en.wikipedia.org/wiki/Common_bean#Kidney_beans

I know what you are talking about, what wiki calls small red beans and
Cook's Thesaurus calls Mexican red beans (scroll up):

http://www.foodsubs.com/Beans.html#red kidney

I'm no Cajun superchef, so can't comment on what is proper or not in
the way of Cajun/Creole cuisine, but since Chuck is a NOLA native and
been to UCLA Culinary School, I suspect he knows what he's talking
about. I've been doing his recipes for years and I like them better
than Emeril's recipes. Also, if you google fer RB&R, you'll find more
recipes than not call for red kidney beans, including Chef Paul
Prudhomme's recipe. I've met Paul and eaten his food. Still the best
chef in Nawlins, IMO. Besides, I bet after you add the trinity,
andoullie and hot sausage, creole spice blends, hot sauce, etc, and if
you've cooked the beans properly (NO PRESOAK!), you probly ain't gonna
give a flyin' fig about what bean was used.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On Wed, 16 May 2012 20:49:57 +0000 (UTC),
(Steve Pope) wrote:

>Doug Freyburger > wrote:
>
>>Tommy Joe wrote:
>
>>> Popeyes red beans and rice are on of the few, maybe the only,
>>> fast food item I would like to duplicate at home ...
>
>>I also think it's the salt.
>
>>I tried to duplicate Popeye's red beans and rice for a while. I kept
>>doctoring it with this and that. It rapidly got to the point where I
>>was adding more and more salt and it finally started to approach what I
>>had at Popeye's. I added as much salt as I would dare and it seemed
>>like I would more than double that amount ot get there. Vast quanties
>>of salt.
>
>I've tweaked my approach to red beans and rice over the years and
>am very satisfied with it.

Let's see it... talk is cheap.

Delicious red beans and rice w/pokechops tonight:
http://i48.tinypic.com/x5yrk2.jpg

notbob > wrote:

>On 2012-05-16, Steve Pope > wrote:

>> Oh wait. You were doing this just to troll me. That's go to be it.

>Last time I looked, dried kidney beans were red and are often called
>red kidney beans.

No, they are different varieties of beans. Small red beans are
one variety, and the various kidney bean varieties are other varieties.
Small reds are not kidneys.

>http://en.wikipedia.org/wiki/Common_bean#Kidney_beans

Yeah, that page is wrong so far as I know. I have now flagged it.
So let's see if an editor can come up with an attribution for this claim.

And besides, what you are claiming is the converse: that small red beans
are sometimes called "kidney beans", as opposed to kidney beans being
sometimes called "red beans".

>I know what you are talking about, what wiki calls small red beans and
>Cook's Thesaurus calls Mexican red beans (scroll up):

>http://www.foodsubs.com/Beans.html#red kidney

I'm not familiar with "Mexican Red Beans". Mexican pink beans, yes.
But even in Mexican stores, the beans in question are call "Small Red
Beans".

They are called small red beans by every producer and packager in the U.S.,
so far as I know. Here is Archer Daniels Midland's page on them:

http://www.adm.com/en-US/products/fo...lRedBeans.aspx

>I'm no Cajun superchef, so can't comment on what is proper or not in
>the way of Cajun/Creole cuisine, but since Chuck is a NOLA native and
>been to UCLA Culinary School, I suspect he knows what he's talking
>about.

Ding! He said to use kidney beans in a red bean and rice recipe.
Ding Ding Ding! Zero credibility until rectified. Ding!



Steve

On 2012-05-17, Steve Pope > wrote:

> Ding Ding Ding! Zero credibility until rectified. Ding!

Paul Prudhomme, world renown cajun/creole chef. Steve Pope, nobody.
Yeah, I'm gonna believe you. LOL....

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob > wrote:

>> Ding Ding Ding! Zero credibility until rectified. Ding!

>Paul Prudhomme, world renown cajun/creole chef. Steve Pope, nobody.
>Yeah, I'm gonna believe you. LOL....

So, you will let a falsehood become a truth just because a famous
person said it?

How unprincipled.



Steve

On May 16, 12:33*pm, Doug Freyburger > wrote:

> I also think it's the salt.
>
> I tried to duplicate Popeye's red beans and rice for a while. *I kept
> doctoring it with this and that. *It rapidly got to the point where I
> was adding more and more salt and it finally started to approach what I
> had at Popeye's. *I added as much salt as I would dare and it seemed
> like I would more than double that amount ot get there. *Vast quanties
> of salt.


It's funny, when I asked them to send the nutrient info I'm not
sure if I bothered looking at the salt content if it was listed at
all, I can't remember. But almost all fast food and cafeteria food is
loaded with salt, which sometimes cannot be tasted, by me at least,
but shows up later as dryness of the mouth or desire for liquid. I
don't like gobs of salt. I liked the popeye's beans and rice and I'm
not challenging your salt content theory. I'm sure it's very high in
salt, but I have to believe there's somebody who was brought up on
similar stuff who can make it without dousing it with salt. Of course
there's bacon in it, so even made at home that's a good head start in
the salt department. I have a feeling I would still like their beans
and rice if they somehow removed half the salt. But I don't know that
for sure, so I'll shut up on this one for now. There's no popeyes
around here anyway, so in a selfish way I don't care as much as I
would if they had one around.

TJ

On May 16, 4:49*pm, (Steve Pope) wrote:

> I've tweaked my approach to red beans and rice over the years and
> am very satisfied with it. *If one googles back through the group,
> one should find one of the times I posted the recipe.


I'll make that a project. Do you have any key words for me to
pump into the search bar? Red beans and rice, of course, but beyond
that - any ultra specific Pope speak that you might recall?

Thanks,
TJ

On May 16, 5:11*pm, (Steve Pope) wrote:



> Given that is uses kidney beans instead of red beans, it is obviously
> not a valid red beans and rice recipe.
>
> Oh wait. *You were doing this just to troll me. *That's go to be it.


I saw the link provided by notbob and went to the recipe and
noticed it calling for kidney beans, the dark ones to boot. I believe
there are no rules. Who knows, maybe the dish is really good made
that way, but I pictured actual red beans, not kidneys. I know I've
posted this before, but it's so simple I'm going to do it again. For
this simple dish my grandparents used to make I use the light colored
kidney beans.

1 pound light red kidney beans
Equal amount in pounds chuck or sirloin roast
About 10 cloves of garlic minced
Half a stick of butter
Palmful of dried mint
And that's it

Put these together in pot and bring to boil. Skim off scum. (Sounds
like somebody telling somebody else to get lost - "Hey, skim off,
scum!"). Put on low and cover, checking and stirring every so often
- about 2 and 1/2 to 3 hours. I do not pre soak.

When the beans are done to your liking - I like when they're falling
apart - remove from heat and let sit. Put butter in fry pan and
melt. Do not brown. Put in garlic and stir for about 5 minutes till
almost golden but never brown. Pour the butter-garlic mix into the
beans along with a handful of dried mint rubbed in between your
palms. That's it, only 5 ingredient, hardly any work, and very good.
Sometimes I'll dicker around each day and maybe add some potato and
spinach, something to turn it into a one pot meal.

The easier the better,
TJ

My gandparents left the meat in till it falls apart which is great,
but I take the meat out at about the two hour mark when it's ready to
fall apart but is still in one piece. I refrigerate it and ration it
out daily into the bean mix.

On May 16, 10:29*pm, notbob > wrote:
On 2012-05-17, Steve Pope > wrote:


> Ding Ding Ding! *Zero credibility until rectified. *Ding!



> Paul Prudhomme, world renown cajun/creole chef. *Steve Pope, nobody.
> Yeah, I'm gonna believe you. *LOL....


Excuse me for butting in on your dispute but I agree that food is
food and there are no rules and little changes here and there are what
makes the world go round. But, as for Prudhomme or any of those guys,
sure, maybe they're great in the restaurant - but if you came from a
family the branches of which all had great home cooks, do you really
believe that food coming from a hidden Prudhomme or some other super
chef in your kitchen would suddenly stand out above the stuff your
parents have been churning out for years? I'm sure those guys are
great chefs and deserve the attention they get. But really, aren't
there a lot of good cooks, and is it really a fair and honest way to
end a dispute to call the name of someone famous into it as some kind
of verification of something.

I don't care what they call it, just give me the good food,
TJ

On May 16, 11:12*pm, (Steve Pope) wrote:
notbob > wrote:



> So, you will let a falsehood become a truth just because a famous
> person said it?



> How unprincipled.


That kind of thing takes place in political "discussions" more than
any other - quoting this person or that as the final word on the
subject. It's hard sometimes not to discuss something without using
examples. But it's dangerous. You're talking about one thing, then
you bring in some famous person as an example, and before you know it
the discussion is all about the famous person. I try not to use
examples, but it's easy to slide into it sometimes. This reminds me
of a scene from Marine bootcamp with one drill sargent standing over a
grunt and ordering him to dig a ditch only to have another drill
sargent demand to know what the dirt is doing on his hole. That's the
way it is when Prudhomme tells me to do it one way and Lagasse tells
me another. Who's the real authority here? Me, that's who. And you
too. Cook the beans any damn way you want. I'm not sure there is a
right way. There might be one big wrong way, but there's probably
more than a few right ones.

TJ

Tommy Joe > wrote:

>On May 16, 11:12*pm, (Steve Pope) wrote:

>> So, you will let a falsehood become a truth just because a famous
>> person said it?

>> How unprincipled.

> That kind of thing takes place in political "discussions" more than
>any other - quoting this person or that as the final word on the
>subject. It's hard sometimes not to discuss something without using
>examples. But it's dangerous. You're talking about one thing, then
>you bring in some famous person as an example, and before you know it
>the discussion is all about the famous person. I try not to use
>examples, but it's easy to slide into it sometimes.

It's called "appeal to authority" (closely related to "claim to
authority"), and it is has been shunned upon within usenet from
day one. Perhaps unfairly so, but there it is. You check your
credentials at the door, and put together all your arguments
from scratch.

But here, both notbob and I appealled to authorities -- different
ones. His was Paul Prudhomme; mine was Archer Daniels Midland.
So it comes down to, which of these authorities is more of
a heavyweight? :-)

>This reminds me
>of a scene from Marine bootcamp with one drill sargent standing over a
>grunt and ordering him to dig a ditch only to have another drill
>sargent demand to know what the dirt is doing on his hole. That's the
>way it is when Prudhomme tells me to do it one way and Lagasse tells
>me another. Who's the real authority here? Me, that's who. And you
>too. Cook the beans any damn way you want. I'm not sure there is a
>right way. There might be one big wrong way, but there's probably
>more than a few right ones.

I googled and didn't find an exact recipe of mine, just a procedure,
going generally like this:

Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
of onion, green bell pepper, and de-stringed celery until soft.
Season with Bay Seasoning (the commercial product) and some cayenne
and black pepper. Add in a decent amount of vegetable stock (but
don't make it into a soup...). Then add the already-cooked red beans.
Proceed with another round of all seasonings. Tangentially, "Bay
Seasoning" is pretty salty so there is no need for additional salt.
(Including when initially cooking the beans). It will now be a slush
or stew consistency.

Prepare some short-grained brown rice. There are now two ways to
serve it: (1) Stir in some file' powder into the bean mixture, then
serve immediately over rice. (2) Serve the bean mixture over rice,
then sprinkle file' on each serving, perhaps as per each diner's
request.

I might also add a few drops of "El Yucateno" habanero sauce, but that
is optional.


Steve

On 2012-05-17, Steve Pope > wrote:

> Prepare some short-grained brown rice.

ROFL!.... and you have the audacity to get in my case over
authenticity. Un-freakin-believable! LOL....

Go get 'em, asshat.

nb


--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob > wrote:

>On 2012-05-17, Steve Pope > wrote:

>> Prepare some short-grained brown rice.

>ROFL!.... and you have the audacity to get in my case over
>authenticity. Un-freakin-believable! LOL....

Actually, no, I never argued with you over "authenticity",
just over your factual misstatement that small red beans
were kidney beans.

You're trying to slide sideways out of this one. It won't work.



Steve

On 2012-05-17, Steve Pope > wrote:
> just over your factual misstatement that small red beans
> were kidney beans.

A statement I never made.

Not only is your reading comprehension abysmal, but it appears you are
not above lying like a rug to make yer point.

My suggestion is to ping sf. She may be awake, by now. Like yerself,
she enjoys arguing for no apparent reason and from no basis in fact.
Together, you two can regale each other with half truths, lies, and
other pointless nonsense till yer fingertips bleed.

Me? I'm outta here.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob > wrote:

>On 2012-05-17, Steve Pope > wrote:

>> just over your factual misstatement that small red beans
>> were kidney beans.
>
>A statement I never made.

>Not only is your reading comprehension abysmal, but it appears you are
>not above lying like a rug to make yer point.

My reading comprehension is fine. You seemed to think it was okay
to refer to kidney beans as red beans, citing one recipe and
one wikipedia entry. You continue to slide sideways.

The wikipedia entry is wrong, and for all you know the Prudhomme
recipe is wrong too -- often, food editors make substitutions
before publishing a chef's recipe. (A common one being substituting
a more well-known ingredient for the one in the original recipe.)


Steve

On May 17, 2:14*am, (Steve Pope) wrote:

> Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
> of onion, green bell pepper, and de-stringed celery until soft.
> Season with Bay Seasoning (the commercial product) and some cayenne
> and black pepper. *Add in a decent amount of vegetable stock (but
> don't make it into a soup...). *Then add the already-cooked red beans.
> Proceed with another round of all seasonings. *Tangentially, "Bay
> Seasoning" is pretty salty so there is no need for additional salt.
> (Including when initially cooking the beans). *It will now be a slush
> or stew consistency.
>
> Prepare some short-grained brown rice. * There are now two ways to
> serve it: (1) Stir in some file' powder into the bean mixture, then
> serve immediately over rice. *(2) Serve the bean mixture over rice,
> then sprinkle file' on each serving, perhaps as per each diner's
> request.
>
> I might also add a few drops of "El Yucateno" habanero sauce, but that
> is optional.


Thanks. But, not that it's the be all and end all, when it
comes to popeyes red beans and rice, I think most of the taste comes
from the bacon. Just a guess. But it's not like your recipe is
inferior to popeyes recipe - it could be better - it's just that with
popeyes the main taste comes from the bacon, which of course has salt
in it. Anyway thanks again.

TJ

On May 17, 11:59*am, (Steve Pope) wrote:
notbob > wrote:

> >A statement I never made.
> >Not only is your reading comprehension abysmal, but it appears you are
> >not above lying like a rug to make yer point.
>
> My reading comprehension is fine. *You seemed to think it was okay
> to refer to kidney beans as red beans, citing one recipe and
> one wikipedia entry. *You continue to slide sideways.
>
> The wikipedia entry is wrong, and for all you know the Prudhomme
> recipe is wrong too -- often, food editors make substitutions
> before publishing a chef's recipe. *(A common one being substituting
> a more well-known ingredient for the one in the original recipe.)


As an unbiased outsider who read the comments in question from both
of you, it's just a misunderstanding - perhaps a wanted one, but a
misunderstanding non the less. The notbob guy never said the red
beans were kidney beans. He did call kidney beans red beans though,
and they are red, so from that the misunderstanding grew. So, unless
you guys actually enjoy arguing with each other - and from the tone of
your exchange I suspect you do - in the meantime please accept my
unbiased outside opinion on this matter which is that both of you are
guilty of reading too fast (I'm guilty of that too), while already
concocting in your responses in your head - but I'm going to drop
those charges as I believe there is room for growth from both of you.
Now get the hell out of this court and don't let me see either one of
you in here again.

TJ

Tommy Joe > wrote:

>On May 17, 2:14*am, (Steve Pope) wrote:

>> Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
>> of onion, green bell pepper, and de-stringed celery until soft.
>> Season with Bay Seasoning (the commercial product) and some cayenne
>> and black pepper. *Add in a decent amount of vegetable stock (but
>> don't make it into a soup...). *Then add the already-cooked red beans.
>> Proceed with another round of all seasonings. *Tangentially, "Bay
>> Seasoning" is pretty salty so there is no need for additional salt.
>> (Including when initially cooking the beans). *It will now be a slush
>> or stew consistency.
>>
>> Prepare some short-grained brown rice. * There are now two ways to
>> serve it: (1) Stir in some file' powder into the bean mixture, then
>> serve immediately over rice. *(2) Serve the bean mixture over rice,
>> then sprinkle file' on each serving, perhaps as per each diner's
>> request.
>>
>> I might also add a few drops of "El Yucateno" habanero sauce, but that
>> is optional.

>Thanks. But, not that it's the be all and end all, when it
>comes to popeyes red beans and rice, I think most of the taste comes
>from the bacon. Just a guess. But it's not like your recipe is
>inferior to popeyes recipe - it could be better - it's just that with
>popeyes the main taste comes from the bacon, which of course has salt
>in it. Anyway thanks again.

By all means include bacon, andouille, and/or ham. The recipe should
not need any adjustment other than watching the sodium level.


Steve

On May 18, 12:16*am, (Steve Pope) wrote:


By all means include bacon, andouille, and/or ham. *The recipe should
> not need any adjustment other than watching the sodium level.


My question now is this: If you had the formula for Popeye's
chicken (which no doubt includes plenty of salt - as does just about
all fast foods, even those not thought of as salty) - if you had that
formula, do you believe it would be possible to make that dish with a
bit less salt and still retain a good deal of the flavor? I'm not
sure. I'm not sure it would suffer all that greatly. Perhaps in the
sense of always comparing one to the other - a nostalgia type thing
maybe - yes, in that case it may never measure up. But, to make their
recipe just as they make it, but with lets say half the salt, I wonder
how people would react to it's taste in a comparison test between
people who have never had either the mix either way - yours or the
original. Yeah, they might go with the salty one because they're used
to it. But we don't know that for a fact. Here we go again with the
blindfold test thing from me. Can't help it, it intrigues me. I
can't believe the popeyes recipe would suffer that much if made
exactly as is but with a bit less salt. But of course as always I
could be wrong.

TJ

Tommy Joe > wrote:

>On May 18, 12:16*am, (Steve Pope) wrote:

> >By all means include bacon, andouille, and/or ham. *The recipe should
>> not need any adjustment other than watching the sodium level.

>My question now is this: If you had the formula for Popeye's
>chicken (which no doubt includes plenty of salt - as does just about
>all fast foods, even those not thought of as salty) - if you had that
>formula, do you believe it would be possible to make that dish with a
>bit less salt and still retain a good deal of the flavor?

Depends upon your personal salt tolerance. If you've been eating
a lot of salty food of late, a low-salt red beans and rice would
taste bland, or at least that would be your first impression.
Conversly, if you were routinely eating low-salt, then it would
not seem like it's missing anything.

The confounding thing is that things that are just somewhat
saltier than your typical diet tend to taste really good,
especially the first couple mouthfuls. This has led to some chefs
trying to out-salt each other in what can become a vicious cycle.

This is tangential but I believe it's possible to train oneself
to ignore the lack of salt in one's food and still appreciate its
flavors. In our house, we routinely cook food with zero added salt,
and we do not feel we are missing anything. This includes chili, pasta
sauces, you name it. The interesting components of flavor are
largely (*) those that stimulate the olfactory senses; salt doesn't do this.

> I'm not sure. I'm not sure it would suffer all that greatly.
> Perhaps in the sense of always comparing one to the other -
> a nostalgia type thing maybe - yes, in that case it may never
> measure up. But, to make their recipe just as they make it,
> but with lets say half the salt, I wonder how people would
> react to it's taste in a comparison test between people who
> have never had either the mix either way - yours or the original.

An untrained taster will almost always report that the item with 30%
more salt per mouthful tasts better. It takes an almost conscious
effort to mentally factor this out. When tasting something, especially
if tasting something critically, I tell myself, "Are there high levels
of salt, sugar, and/or fat that are seducing me? Ignore those."


Steve


(*) with appropriate deference to umami and capsaicinoid receptors,
which are shown to be separate pathways

On Thu, 17 May 2012 21:30:52 -0700 (PDT), Tommy Joe
> wrote:

>On May 18, 12:16*am, (Steve Pope) wrote:
>
>
>By all means include bacon, andouille, and/or ham. *The recipe should
>> not need any adjustment other than watching the sodium level.
>
>
> My question now is this: If you had the formula for Popeye's
>chicken (which no doubt includes plenty of salt - as does just about
>all fast foods, even those not thought of as salty) - if you had that
>formula, do you believe it would be possible to make that dish with a
>bit less salt and still retain a good deal of the flavor? I'm not
>sure. I'm not sure it would suffer all that greatly. Perhaps in the
>sense of always comparing one to the other - a nostalgia type thing
>maybe - yes, in that case it may never measure up. But, to make their
>recipe just as they make it, but with lets say half the salt, I wonder
>how people would react to it's taste in a comparison test between
>people who have never had either the mix either way - yours or the
>original. Yeah, they might go with the salty one because they're used
>to it. But we don't know that for a fact. Here we go again with the
>blindfold test thing from me. Can't help it, it intrigues me. I
>can't believe the popeyes recipe would suffer that much if made
>exactly as is but with a bit less salt. But of course as always I
>could be wrong.
>
>TJ

Holla... rice and red beans w/pokechops for dinner last night...
nothing could be easier to prepare, all in one pot, and YUMMY:
http://i45.tinypic.com/2jdkeut.jpg

On May 18, 1:41*am, (Steve Pope) wrote:

> Depends upon your personal salt tolerance. *If you've been eating
> a lot of salty food of late, a low-salt red beans and rice would
> taste bland, or at least that would be your first impression.
> Conversly, if you were routinely eating low-salt, then it would
> not seem like it's missing anything.

> An untrained taster will almost always report that the item with 30%
> more salt per mouthful tasts better. *It takes an almost conscious
> effort to mentally factor this out. *When tasting something, especially
> if tasting something critically, *I tell myself, "Are there high levels
> of salt, sugar, and/or fat that are seducing me? *Ignore those."


My salt preference depends on the dish. For example, I have
tried to eat tabouli without salt or low amounts of it and I think it
sucks. But cooked foods are different. I have made beans many times
with no salt at all and never felt the need to add. But if I want to
add, since there's so little salt already in the mix, I'll do it.
Yes, I guess it depends on the individuals perceived need for salt,
but as far as the popeyes read beans and rice recipe goes, I'm
guessing a good portion of the salt could be removed without me crying
about it. I am not against salt, I just prefer adding my own.
Sometimes at whole foods I'll buy two scoops of an unsalted variety of
nuts with one scoop of salted added, then just mix them up. I hardly
ever cook with salt since it can be added later or not at all. Yeah,
regarding Popyeye's beans and rice, I'm sure if my sole intent was to
find a perfect replication I'd have to swing toward the more salty
versions - but that doesn't mean it's the best version, only the one
that most reminded me of the one I remember liking.

TJ

On May 18, 9:02*am, Brooklyn1 <Gravesend1> wrote:

> Holla... rice and red beans w/pokechops for dinner last night...
> nothing could be easier to prepare, all in one pot, and YUMMY:http://i45.tinypic.com/2jdkeut.jpg



Looks good. Because I make food to last 6 days (as a rule), my
beans are usually cooked down more, and instead of putting them on top
of rice or mixed in with rice, I put the beans in a soup bowl and toss
a handful of rice in the center. That's because I use the microwave
to heat soups and stews and lots of things. That dish of yours looked
good. I'm a bit routine oriented, like most people, even those who
won't admit it, and am the type who doesn't like working at my meal,
so I'd probably cut the pork chop up ahead of time and either keep it
to the side cut up or even slide some it into the rice mix. Looks
good though. How about a little spinach running through the mix?

TJ