I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
Made a pot yesterday and it didn't seem as good as usual - maybe have made
it too often, but really only a few times a year. I use pretty much follow
the package directions: soaked beans, Polish sausage, browned onion and
garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
salt. Anyone have a better variation? I don't use the included spice
package as I don't know what's in it and if I don't like it I'll have
spoiled a large pot of soup.

Suggestions for next time?

TIA


--
"Where there's smoke there's toast!" Anon

On 27 Dec 2013 16:46:06 GMT, KenK > wrote:

>I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
>Made a pot yesterday and it didn't seem as good as usual - maybe have made
>it too often, but really only a few times a year. I use pretty much follow
>the package directions: soaked beans, Polish sausage, browned onion and
>garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
>salt. Anyone have a better variation? I don't use the included spice
>package as I don't know what's in it and if I don't like it I'll have
>spoiled a large pot of soup.
>
>Suggestions for next time?
>
>TIA
I'd open the spice packet and smell it and taste it. You might like
the flavor and that would change things up for you.
Janet US

Janet Bostwick > wrote in
:

> On 27 Dec 2013 16:46:06 GMT, KenK > wrote:
>
>>I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam
>>mixtures. Made a pot yesterday and it didn't seem as good as usual -
>>maybe have made it too often, but really only a few times a year. I
>>use pretty much follow the package directions: soaked beans, Polish
>>sausage, browned onion and garlic, diced tomatoes, lemon juice, pinch
>>of cayenne pepper, and a little salt. Anyone have a better variation?
>>I don't use the included spice package as I don't know what's in it
>>and if I don't like it I'll have spoiled a large pot of soup.
>>
>>Suggestions for next time?
>>
>>TIA
> I'd open the spice packet and smell it and taste it. You might like
> the flavor and that would change things up for you.
> Janet US
>

Hmmm. I hadn't tried that because I thought the concentrated combined
spices would be too strong to judge. I could well be wrong - as I often
am. I'll try that next time. Thanks.


--
"Where there's smoke there's toast!" Anon

On 27 Dec 2013 16:46:06 GMT, KenK > wrote:

>I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
>Made a pot yesterday and it didn't seem as good as usual - maybe have made
>it too often, but really only a few times a year. I use pretty much follow
>the package directions: soaked beans, Polish sausage, browned onion and
>garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
>salt. Anyone have a better variation? I don't use the included spice
>package as I don't know what's in it and if I don't like it I'll have
>spoiled a large pot of soup.
>
>Suggestions for next time?

Once I bought a packet of 15 bean soup, Cajun style... turned out
disgusting, I threw it out. I don't know what I was thinking to buy
that, I don't like multi bean soup... one kind of bean at a time is my
rule. And that seasoning packet is really what ruined it. It's much
better to pick one bean and start from scratch, shortcuts with
seasoning packets suck.

I don't use the spice packet either as I don't care for the flavor and I bet it's loaded with salt.

On 27 Dec 2013 17:10:00 GMT, KenK > wrote:

> Janet Bostwick > wrote in
> :
>
> > On 27 Dec 2013 16:46:06 GMT, KenK > wrote:
> >
> >>I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam
> >>mixtures. Made a pot yesterday and it didn't seem as good as usual -
> >>maybe have made it too often, but really only a few times a year. I
> >>use pretty much follow the package directions: soaked beans, Polish
> >>sausage, browned onion and garlic, diced tomatoes, lemon juice, pinch
> >>of cayenne pepper, and a little salt. Anyone have a better variation?
> >>I don't use the included spice package as I don't know what's in it
> >>and if I don't like it I'll have spoiled a large pot of soup.
> >>
> >>Suggestions for next time?
> >>
> >>TIA
> > I'd open the spice packet and smell it and taste it. You might like
> > the flavor and that would change things up for you.
> > Janet US
> >
>
> Hmmm. I hadn't tried that because I thought the concentrated combined
> spices would be too strong to judge. I could well be wrong - as I often
> am. I'll try that next time. Thanks.

Try using half (eliminate salt you add if the seasoning seems to be
salty) - let it simmer a bit and add the rest of the packet if you
think the beans need more seasoning. If it still seems flat, then
salt it yourself.

An alternative would be to make your soup water at least half boxed
broth.

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

Brooklyn1 > wrote in
:

> On 27 Dec 2013 16:46:06 GMT, KenK > wrote:
>
>>I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam
>>mixtures. Made a pot yesterday and it didn't seem as good as usual -
>>maybe have made it too often, but really only a few times a year. I
>>use pretty much follow the package directions: soaked beans, Polish
>>sausage, browned onion and garlic, diced tomatoes, lemon juice, pinch
>>of cayenne pepper, and a little salt. Anyone have a better variation?
>>I don't use the included spice package as I don't know what's in it
>>and if I don't like it I'll have spoiled a large pot of soup.
>>
>>Suggestions for next time?
>
> Once I bought a packet of 15 bean soup, Cajun style... turned out
> disgusting, I threw it out. I don't know what I was thinking to buy
> that, I don't like multi bean soup... one kind of bean at a time is my
> rule. And that seasoning packet is really what ruined it. It's much
> better to pick one bean and start from scratch, shortcuts with
> seasoning packets suck.
>

The soup I made yesterday was the Cajun version too - previous were not.
Seems my instinct not the use the flavoring package was a good one.


--
"Where there's smoke there's toast!" Anon

On Fri, 27 Dec 2013 09:51:45 -0800 (PST), Kalmia
> wrote:

> I don't use the spice packet either as I don't care for the flavor and I bet it's loaded with salt.

I haven't seen a spice packet in years and thought they'd gone the way
of the Dodo bird! Is this multibean mix the one found in the Jewish
section (Manischewitz brand) or is it found in with the rest of the
dried beans? If you're buying Manischewitz, why don't you buy Goya
instead? It doesn't come with a seasoning packet.

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

sf > wrote in news:urfrb9duvb42o3sfk4jlinkrbcrcvdstr4@
4ax.com:

> Is this multibean mix the one found in the Jewish
> section (Manischewitz brand) or is it found in with the rest of the
> dried beans?

In my grocery, the latter.


--
"Where there's smoke there's toast!" Anon

sf wrote:
> On Fri, 27 Dec 2013 09:51:45 -0800 (PST), Kalmia
> wrote:
>
>> I don't use the spice packet either as I don't care for the flavor and I bet it's loaded with salt.
>
> I haven't seen a spice packet in years and thought they'd gone the way
> of the Dodo bird! Is this multibean mix the one found in the Jewish
> section (Manischewitz brand) or is it found in with the rest of the
> dried beans? If you're buying Manischewitz, why don't you buy Goya
> instead? It doesn't come with a seasoning packet.

mom wanted to make 15 bean soup with our Xmas ham bone so we got one of
those 15 bean packs of beans, in the regular bean section

first ingredient of the flavor pack is hydrolyzed soy protein

also includes smoke flavor

I tossed it - we used chicken stock and some Vegebase

On 27 Dec 2013 16:46:06 GMT, KenK > wrote:

> I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
> Made a pot yesterday and it didn't seem as good as usual - maybe have made
> it too often, but really only a few times a year. I use pretty much follow
> the package directions: soaked beans, Polish sausage, browned onion and
> garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
> salt. Anyone have a better variation? I don't use the included spice
> package as I don't know what's in it and if I don't like it I'll have
> spoiled a large pot of soup.
>
> Suggestions for next time?
>
Here's one idea for you
http://www.techydad.com/2009/09/cook...ker-bean-soup/
(read the comment about draining your soaked beans and starting fresh)

Are you willing to make a big change? I just stumbled across this
recipe and it's certainly is different!

Mixed Bean Curry
http://thefeastforall.com/2010/05/14/mixed-bean-curry/

Ingredients

½ cup dried mixed beans (like Goya - 16 bean soup mix)
http://feastforall.files.wordpress.c.../goyabeans.jpg
2 tablespoons oil
¼ teaspoon mustard seed
½ teaspoon fennel seed
1/8 teaspoon fenugreek seed
¼ teaspoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon chili powder
1/8 teaspoon turmeric powder
1 teaspoon garlic-ginger paste
½ cup water
½ cup chopped tomatoes
2 tablespoons yogurt
Salt to taste

Method

-Soak beans overnight (or for about 6 hours)
-Cook until they are very soft
-In a covered saucepan add oil and mustard seeds
-Once the mustard seeds start splattering add fennel seeds and fry for
about a minute
-Add fenugreek seed and fry for a couple of seconds
-Add cumin powder, coriander powder, chili powder and turmeric powder
and fry for a minute or two
-Add garlic-ginger paste and fry for about 2 – 3 minutes and add the
cooked beans
-Add water, salt, chopped tomato and cover and cook until the
gravy/sauce thickens
-Add yogurt and cook for a minute or two

Serve with chapathi

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

On 27 Dec 2013 18:12:17 GMT, KenK > wrote:

> sf > wrote in news:urfrb9duvb42o3sfk4jlinkrbcrcvdstr4@
> 4ax.com:
>
> > Is this multibean mix the one found in the Jewish
> > section (Manischewitz brand) or is it found in with the rest of the
> > dried beans?
>
> In my grocery, the latter.

I guess you have to do it the old fashioned way then.

I can still remember when the seasoning wasn't in a packet and just
thrown into the bag with the beans. Corned beef came coated in
pickling spices back then too.

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

On 27 Dec 2013 17:56:08 GMT, KenK > wrote:

> The soup I made yesterday was the Cajun version too - previous were not.
> Seems my instinct not the use the flavoring package was a good one.

Wondering what different was between the bean mixtures? If you're
going for Cajun, use the plain beans and maybe some salt free Slap Ya
Mama. I've never tried it and should have bought it when I had the
chance because I'm not finding the salt free version around here. I
see they even have a product they call "Who Dat? Cajun Seasoning".
http://store.slapyamama.com/Slap_Ya_...oning_s/67.htm

There are copycat recipes on the net, so you could try that resource.
http://www.seriouseats.com/2010/01/s...re-bought.html
or this
http://allrecipes.com/recipe/cajun-spice-mix-2/ If you don't want to
take the top of your head off, substitute paprika for half the cayenne
and adjust it from there.

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

On 2013-12-27 16:46:06 +0000, KenK said:

> I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
> Made a pot yesterday and it didn't seem as good as usual - maybe have made
> it too often, but really only a few times a year. I use pretty much follow
> the package directions: soaked beans, Polish sausage, browned onion and
> garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
> salt. Anyone have a better variation? I don't use the included spice
> package as I don't know what's in it and if I don't like it I'll have
> spoiled a large pot of soup.

I usually by various configurations of Sadaf or Korean mixes. Then I
more or less clean out the vegetable bin, throw an available protein at
it with a quart of lo-so broth of some kind. Then a handful of this or
that spice whatever seems appropriate to the other stuff.

It's not much of a suggestion, I admit, but it's usually really good
and I certainly can't get "bored" with it because it's rarely even
similar.

But jeez, I figure the internet must be loaded with recipes. I should
check them out myself, because I *always* have a bag of multi-beans in
the cabinet. These ethnic bags never seem to come with a spice pack,
by the way. Not that I don't mistrust those spice bags anyway.

On 2013-12-27 18:15:29 +0000, tert in seattle said:

> first ingredient of the flavor pack is hydrolyzed soy protein

So, powdered soy sauce.

> also includes smoke flavor
>
> I tossed it - we used chicken stock and some Vegebase

Vegebase is like a vegetable boullion. Is it good. I see it's
lo-sodium too. Any more, if something isn't low-sodium it *tastes* too
salty. I don't do the lo-so because it of some health concern, but
because it's otherwise a marker for sodium overload!

gtr wrote:
> On 2013-12-27 18:15:29 +0000, tert in seattle said:
>
>> first ingredient of the flavor pack is hydrolyzed soy protein
>
> So, powdered soy sauce.
>
>> also includes smoke flavor
>>
>> I tossed it - we used chicken stock and some Vegebase
>
> Vegebase is like a vegetable boullion. Is it good. I see it's
> lo-sodium too. Any more, if something isn't low-sodium it *tastes* too
> salty. I don't do the lo-so because it of some health concern, but
> because it's otherwise a marker for sodium overload!

I gave up trying to convince myself that Vegebase was the quick stock
solution, and have fallen into the habit of adding it to things that I
think might need a little extra help rounding out the flavor profile.

sf wrote:
>
> An alternative would be to make your soup water at least half boxed
> broth

I love that joke! :-D

G.

On 2013-12-27 22:06:57 +0000, tert in seattle said:

> gtr wrote:
>> On 2013-12-27 18:15:29 +0000, tert in seattle said:
>>
>>> first ingredient of the flavor pack is hydrolyzed soy protein
>>
>> So, powdered soy sauce.
>>
>>> also includes smoke flavor
>>>
>>> I tossed it - we used chicken stock and some Vegebase
>>
>> Vegebase is like a vegetable boullion. Is it good. I see it's
>> lo-sodium too. Any more, if something isn't low-sodium it *tastes* too
>> salty. I don't do the lo-so because it of some health concern, but
>> because it's otherwise a marker for sodium overload!
>
> I gave up trying to convince myself that Vegebase was the quick stock
> solution, and have fallen into the habit of adding it to things that I
> think might need a little extra help rounding out the flavor profile.

So you use it has a broth "enhancer". Interesting.

On Friday, December 27, 2013 10:46:06 AM UTC-6, KenK wrote:
> I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
>
> Made a pot yesterday and it didn't seem as good as usual - maybe have made
>
> it too often, but really only a few times a year. I use pretty much follow
>
> the package directions: soaked beans, Polish sausage, browned onion and
>
> garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
>
> salt. Anyone have a better variation? I don't use the included spice
>
> package as I don't know what's in it and if I don't like it I'll have
>
> spoiled a large pot of soup.
>

I suggest you try to make up your own goddamned soup.


>
>
> Suggestions for next time?

No.

>
>
>
> TIA

Taste in Ass?

>
>
>
>
>
> --
>
> "Where there's smoke there's toast!" Anon

How original.

sf > wrote in
:

> On 27 Dec 2013 17:56:08 GMT, KenK > wrote:
>
>> The soup I made yesterday was the Cajun version too - previous were
>> not. Seems my instinct not the use the flavoring package was a good
>> one.
>
> Wondering what different was between the bean mixtures? If you're
> going for Cajun, use the plain beans and maybe some salt free Slap Ya
> Mama. I've never tried it and should have bought it when I had the
> chance because I'm not finding the salt free version around here. I
> see they even have a product they call "Who Dat? Cajun Seasoning".
> http://store.slapyamama.com/Slap_Ya_...Seasoning_s/67
> .htm
>
> There are copycat recipes on the net, so you could try that resource.
> http://www.seriouseats.com/2010/01/s...ce-blends-home
> made-or-store-bought.html or this
> http://allrecipes.com/recipe/cajun-spice-mix-2/ If you don't want to
> take the top of your head off, substitute paprika for half the cayenne
> and adjust it from there.
>

Didn't buy it because it was Cajun, I just bought it as a 15-bean mixture
as I've done for years. The Cajun was something new and I didn't notice it.

Frankly, never tried Cajun anything. Guess I'm not very curious. Stick to a
lot of family recipes with an occasional daring adventure - like learning
to make an omelet.



--
"Where there's smoke there's toast!" Anon

gtr > wrote in news:2013122712365815445-xxx@yyyzzz:

> But jeez, I figure the internet must be loaded with recipes. I should
> check them out myself, because I *always* have a bag of multi-beans in
> the cabinet. These ethnic bags never seem to come with a spice pack,
> by the way. Not that I don't mistrust those spice bags anyway.
>
>

Thought I'd try here first. I've had good suggestions and recipes here -
several times bad ones when I chose blind from an net recipe site.


--
"Where there's smoke there's toast!" Anon

On 28 Dec 2013 16:29:02 GMT, KenK > wrote:

> Frankly, never tried Cajun anything. Guess I'm not very curious. Stick to a
> lot of family recipes with an occasional daring adventure - like learning
> to make an omelet.

I'm kind of surprised by that. I thought most posters here were more
adventurous eaters and cooks. I guess it all depends on where you
live and what the variety is around you. If I lived up in Oregon,
where my mother used to live - pickings would be sparse. I'd never
seen such poor cheese choices in modern day grocery stores - and it is
a college town.

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

KenK wrote:
>
>Didn't buy it because it was Cajun, I just bought it as a 15-bean mixture
>as I've done for years.


What's the point of cooking fifteen different beans together, may as
well call it beany manure. And if you knew why they market those
multi bean packets you'd not buy them... those are the beans that drop
on the floor, at the end of the bean packing season they sweep up all
the drops and package them as is, it costs too much to have a crew sit
there apickin' and asortin'.... and they charge more for the multi
bean concoctions than if you bought them individually and blended them
yourself... but again, there is no good reason to cook even two
different types of bean together.

gtr wrote:
> On 2013-12-27 22:06:57 +0000, tert in seattle said:
>
>> gtr wrote:
>>> On 2013-12-27 18:15:29 +0000, tert in seattle said:
>>>
>>>> first ingredient of the flavor pack is hydrolyzed soy protein
>>>
>>> So, powdered soy sauce.
>>>
>>>> also includes smoke flavor
>>>>
>>>> I tossed it - we used chicken stock and some Vegebase
>>>
>>> Vegebase is like a vegetable boullion. Is it good. I see it's
>>> lo-sodium too. Any more, if something isn't low-sodium it *tastes* too
>>> salty. I don't do the lo-so because it of some health concern, but
>>> because it's otherwise a marker for sodium overload!
>>
>> I gave up trying to convince myself that Vegebase was the quick stock
>> solution, and have fallen into the habit of adding it to things that I
>> think might need a little extra help rounding out the flavor profile.
>
> So you use it has a broth "enhancer". Interesting.

pretty much

I've used it for other soups, for chili, and for stuffing ... other stuff
too but can't recall at the moment

On 12/28/2013 1:08 PM, Brooklyn1 wrote:
> KenK wrote:
>>
>> Didn't buy it because it was Cajun, I just bought it as a 15-bean mixture
>> as I've done for years.
>
>
> What's the point of cooking fifteen different beans together
(snippage)

I'm not sure I could even name 15 different dried beans. LOL

I've seen those mixtures. I might have even cooked some once. Seems to
me the one I bought came with a seasoning that was supposed to taste
like ham. That would have been 30 years ago.

> yourself... but again, there is no good reason to cook even two
> different types of bean together.
>
When I make a big pot of chili (let's skip the "no beans in chili"
arguments, please!) I like to use three different beans. Pinto, kidney
and black beans. The combo is really nice.

Jill

On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
wrote:

> When I make a big pot of chili (let's skip the "no beans in chili"
> arguments, please!) I like to use three different beans. Pinto, kidney
> and black beans. The combo is really nice.

I'm starting to make chicken chili with 3 beans: pinto, small white
and black... plus corn and absolutely love it. It's easy and
delicious.... serve with corn bread and there's your meal.

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

On 12/28/2013 1:45 PM, sf wrote:
> On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
> wrote:
>
>> When I make a big pot of chili (let's skip the "no beans in chili"
>> arguments, please!) I like to use three different beans. Pinto, kidney
>> and black beans. The combo is really nice.
>
> I'm starting to make chicken chili with 3 beans: pinto, small white
> and black... plus corn and absolutely love it. It's easy and
> delicious.... serve with corn bread and there's your meal.
>
Hmmm, I could use navy beans. I wouldn't be making chicken chili,
though.

Jill

On Sat, 28 Dec 2013 13:55:00 -0500, jmcquown >
wrote:

> On 12/28/2013 1:45 PM, sf wrote:
> > On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
> > wrote:
> >
> >> When I make a big pot of chili (let's skip the "no beans in chili"
> >> arguments, please!) I like to use three different beans. Pinto, kidney
> >> and black beans. The combo is really nice.
> >
> > I'm starting to make chicken chili with 3 beans: pinto, small white
> > and black... plus corn and absolutely love it. It's easy and
> > delicious.... serve with corn bread and there's your meal.
> >
> Hmmm, I could use navy beans. I wouldn't be making chicken chili,
> though.
>
I don't know why they call it chili, but it's very tasty anyway.


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

On 12/28/2013 2:40 PM, l not -l wrote:
> On 28-Dec-2013, jmcquown > wrote:
>
>> On 12/28/2013 1:45 PM, sf wrote:
>>> On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
>>> wrote:
>>>
>>>> When I make a big pot of chili (let's skip the "no beans in chili"
>>>> arguments, please!) I like to use three different beans. Pinto,
>>>> kidney and black beans. The combo is really nice.
>>>
>>> I'm starting to make chicken chili with 3 beans: pinto, small white
>>> and black... plus corn and absolutely love it. It's easy and
>>> delicious.... serve with corn bread and there's your meal.
>>>
>> Hmmm, I could use navy beans. I wouldn't be making chicken chili,
>> though.
>>
>> Jill
> Oh, man! Now you've got me thinking bean soup; I don't have navy but I
> do have great northern. I have a nice chunk of smoked jowl I could dice
> and include for seasoning. We are told to expect a 35-40 degree drop in
> temperature tomorrow; bean soup and corn bread might be a comfort.
>
Sounds good to me.

Jill

On 12/28/2013 3:14 PM, sf wrote:
> On Sat, 28 Dec 2013 13:55:00 -0500, jmcquown >
> wrote:
>
>> On 12/28/2013 1:45 PM, sf wrote:
>>> On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
>>> wrote:
>>>
>>>> When I make a big pot of chili (let's skip the "no beans in chili"
>>>> arguments, please!) I like to use three different beans. Pinto, kidney
>>>> and black beans. The combo is really nice.
>>>
>>> I'm starting to make chicken chili with 3 beans: pinto, small white
>>> and black... plus corn and absolutely love it. It's easy and
>>> delicious.... serve with corn bread and there's your meal.
>>>
>> Hmmm, I could use navy beans. I wouldn't be making chicken chili,
>> though.
>>
> I don't know why they call it chili, but it's very tasty anyway.
>
>
You know I'm such a fan of chicken LOL

Jill

On Sat, 28 Dec 2013 15:18:44 -0500, jmcquown >
wrote:

> On 12/28/2013 3:14 PM, sf wrote:
> > On Sat, 28 Dec 2013 13:55:00 -0500, jmcquown >
> > wrote:
> >
> >> On 12/28/2013 1:45 PM, sf wrote:
> >>> On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
> >>> wrote:
> >>>
> >>>> When I make a big pot of chili (let's skip the "no beans in chili"
> >>>> arguments, please!) I like to use three different beans. Pinto, kidney
> >>>> and black beans. The combo is really nice.
> >>>
> >>> I'm starting to make chicken chili with 3 beans: pinto, small white
> >>> and black... plus corn and absolutely love it. It's easy and
> >>> delicious.... serve with corn bread and there's your meal.
> >>>
> >> Hmmm, I could use navy beans. I wouldn't be making chicken chili,
> >> though.
> >>
> > I don't know why they call it chili, but it's very tasty anyway.
> >
> >
> You know I'm such a fan of chicken LOL
>
I knew you didn't like white meat (I don't either) - but I didn't
realize you felt that way about chicken in general. I'm eating less
and less beef these days. It doesn't disagree with me, I just don't
like it as much as I used to.


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

On 12/28/2013 3:54 PM, sf wrote:
> On Sat, 28 Dec 2013 15:18:44 -0500, jmcquown >
> wrote:
>
>> On 12/28/2013 3:14 PM, sf wrote:
>>> On Sat, 28 Dec 2013 13:55:00 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 12/28/2013 1:45 PM, sf wrote:
>>>>> On Sat, 28 Dec 2013 13:21:33 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> When I make a big pot of chili (let's skip the "no beans in chili"
>>>>>> arguments, please!) I like to use three different beans. Pinto, kidney
>>>>>> and black beans. The combo is really nice.
>>>>>
>>>>> I'm starting to make chicken chili with 3 beans: pinto, small white
>>>>> and black... plus corn and absolutely love it. It's easy and
>>>>> delicious.... serve with corn bread and there's your meal.
>>>>>
>>>> Hmmm, I could use navy beans. I wouldn't be making chicken chili,
>>>> though.
>>>>
>>> I don't know why they call it chili, but it's very tasty anyway.
>>>
>>>
>> You know I'm such a fan of chicken LOL
>>
> I knew you didn't like white meat (I don't either) - but I didn't
> realize you felt that way about chicken in general. I'm eating less
> and less beef these days. It doesn't disagree with me, I just don't
> like it as much as I used to.
>
I've cooked whole chicken, many cuts of chicken, every which way. I do
prefer dark meat chicken. Still, I could live without chicken. These
chicken costs more than [qualifier] *some* cuts of beef or pork.

Watch: Now someone will chime up and say you can buy a whole chicken for
49 cents/lb. Sorry, no. LOL

Jill

On 2013-12-28 3:54 PM, sf wrote:

>>>
>> You know I'm such a fan of chicken LOL
>>
> I knew you didn't like white meat (I don't either) - but I didn't
> realize you felt that way about chicken in general. I'm eating less
> and less beef these days. It doesn't disagree with me, I just don't
> like it as much as I used to.
>
>

I am confused. I thought that she had posted a photo of a special
occasion dinner and it was a small roasted chicken.

I love chicken. We have it several nights a week.... whole roasted,
leftover chicken heated or cold, chicken sandwiches, chicken salad,
chicken legs, baked chicken breasts or grilled boneless skinless. I love
it and have dozens of ways to cook it.

On Sat, 28 Dec 2013 16:27:17 -0500, Dave Smith
> wrote:

> On 2013-12-28 3:54 PM, sf wrote:
>
> >>>
> >> You know I'm such a fan of chicken LOL
> >>
> > I knew you didn't like white meat (I don't either) - but I didn't
> > realize you felt that way about chicken in general. I'm eating less
> > and less beef these days. It doesn't disagree with me, I just don't
> > like it as much as I used to.
> >
> >
>
> I am confused. I thought that she had posted a photo of a special
> occasion dinner and it was a small roasted chicken.
>
> I love chicken. We have it several nights a week.... whole roasted,
> leftover chicken heated or cold, chicken sandwiches, chicken salad,
> chicken legs, baked chicken breasts or grilled boneless skinless. I love
> it and have dozens of ways to cook it.

I think she's saying she eats it, but it's not her favorite meat.
Kind of like me and beef. It's fine and sometimes I really, really
want it - but most of the time, I'd rather have a different meat.

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

On 12/28/2013 4:27 PM, Dave Smith wrote:
> On 2013-12-28 3:54 PM, sf wrote:
>
>>>>
>>> You know I'm such a fan of chicken LOL
>>>
>> I knew you didn't like white meat (I don't either) - but I didn't
>> realize you felt that way about chicken in general. I'm eating less
>> and less beef these days. It doesn't disagree with me, I just don't
>> like it as much as I used to.
>>
>>
>
> I am confused. I thought that she had posted a photo of a special
> occasion dinner and it was a small roasted chicken.
>
You mean that cornish game hen I cooked last year? Yeah, I posted a
picture of it. In lieu of turkey. Poultry isn't my favourite thing.

I do like dishes made with chicken. I prefer dark meat chicken.
Chicken legs (the drumstick & thigh) are perfect for chicken &
dumplings. Or a cottage pie. Or creamed chicken over biscuits.

> I love chicken. We have it several nights a week.... whole roasted,
> leftover chicken heated or cold, chicken sandwiches, chicken salad,
> chicken legs, baked chicken breasts or grilled boneless skinless. I love
> it and have dozens of ways to cook it.
>
I've got 365 Ways to cook Chicken... heheh, that's a cookbook reference.
I eat chicken, sure. I simply don't want to eat it all the time. And
the price has gone over the top!

Jill

On 2013-12-28 16:34:33 +0000, KenK said:

> gtr > wrote in news:2013122712365815445-xxx@yyyzzz:
>
>> But jeez, I figure the internet must be loaded with recipes. I should
>> check them out myself, because I *always* have a bag of multi-beans in
>> the cabinet. These ethnic bags never seem to come with a spice pack,
>> by the way. Not that I don't mistrust those spice bags anyway.
>
> Thought I'd try here first. I've had good suggestions and recipes here -
> several times bad ones when I chose blind from an net recipe site.

Thoroughly understood: Asking a simple question about recipes here gets
humans responding about real experiences. Searching google provides
everything conceivable and much of it useless.

On 2013-12-28 18:21:01 +0000, tert in seattle said:

>>> I gave up trying to convince myself that Vegebase was the quick stock
>>> solution, and have fallen into the habit of adding it to things that I
>>> think might need a little extra help rounding out the flavor profile.
>>
>> So you use it has a broth "enhancer". Interesting.
>
> pretty much
>
> I've used it for other soups, for chili, and for stuffing ... other stuff
> too but can't recall at the moment

Interesting. I've been using brandy and wine in the same way;
anywhere, anytime. Most of the time it's pretty useful.

"gtr" > wrote in message news:2013122816162975844-xxx@yyyzzz...
> On 2013-12-28 16:34:33 +0000, KenK said:
>
>> gtr > wrote in news:2013122712365815445-xxx@yyyzzz:
>>
>>> But jeez, I figure the internet must be loaded with recipes. I should
>>> check them out myself, because I *always* have a bag of multi-beans in
>>> the cabinet. These ethnic bags never seem to come with a spice pack,
>>> by the way. Not that I don't mistrust those spice bags anyway.
>>
>> Thought I'd try here first. I've had good suggestions and recipes here -
>> several times bad ones when I chose blind from an net recipe site.
>
> Thoroughly understood: Asking a simple question about recipes here gets
> humans responding about real experiences. Searching google provides
> everything conceivable and much of it useless.

Sometimes I get called out because I ask about a recipe and told to google,
but, as you say much of what you find *might* be useless. If I ask here, I
can get responses from posters whose cooking experiences I trust and I know
what I am getting. Besides ... this is a cooking group ...

--
http://www.helpforheroes.org.uk/shop/

On 2013-12-29 13:30:56 +0000, Ophelia said:

> "gtr" > wrote in message news:2013122816162975844-xxx@yyyzzz...
>> On 2013-12-28 16:34:33 +0000, KenK said:
>>
>>> gtr > wrote in news:2013122712365815445-xxx@yyyzzz:
>>>
>>>> But jeez, I figure the internet must be loaded with recipes. I should
>>>> check them out myself, because I *always* have a bag of multi-beans in
>>>> the cabinet. These ethnic bags never seem to come with a spice pack,
>>>> by the way. Not that I don't mistrust those spice bags anyway.
>>>
>>> Thought I'd try here first. I've had good suggestions and recipes here -
>>> several times bad ones when I chose blind from an net recipe site.
>>
>> Thoroughly understood: Asking a simple question about recipes here gets
>> humans responding about real experiences. Searching google provides
>> everything conceivable and much of it useless.
>
> Sometimes I get called out because I ask about a recipe and told to google,
> but, as you say much of what you find *might* be useless. If I ask here, I
> can get responses from posters whose cooking experiences I trust and I know
> what I am getting. Besides ... this is a cooking group ...

Actually the best educational scenario, at least for this student, is
to google the topic, identify the two or three most conflicted or
irrational related ideas, see trends and attitudes, then ask here to
see if all/any of them are even pertinent.

On Sun, 29 Dec 2013 12:19:25 -0800, gtr > wrote:

> On 2013-12-29 13:30:56 +0000, Ophelia said:
>
> > "gtr" > wrote in message news:2013122816162975844-xxx@yyyzzz...
> >> On 2013-12-28 16:34:33 +0000, KenK said:
> >>
> >>> gtr > wrote in news:2013122712365815445-xxx@yyyzzz:
> >>>
> >>>> But jeez, I figure the internet must be loaded with recipes. I should
> >>>> check them out myself, because I *always* have a bag of multi-beans in
> >>>> the cabinet. These ethnic bags never seem to come with a spice pack,
> >>>> by the way. Not that I don't mistrust those spice bags anyway.
> >>>
> >>> Thought I'd try here first. I've had good suggestions and recipes here -
> >>> several times bad ones when I chose blind from an net recipe site.
> >>
> >> Thoroughly understood: Asking a simple question about recipes here gets
> >> humans responding about real experiences. Searching google provides
> >> everything conceivable and much of it useless.
> >
> > Sometimes I get called out because I ask about a recipe and told to google,
> > but, as you say much of what you find *might* be useless. If I ask here, I
> > can get responses from posters whose cooking experiences I trust and I know
> > what I am getting. Besides ... this is a cooking group ...
>
> Actually the best educational scenario, at least for this student, is
> to google the topic, identify the two or three most conflicted or
> irrational related ideas, see trends and attitudes, then ask here to
> see if all/any of them are even pertinent.
>

This thread came to mind when I was at Grocery Outlet this afternoon
and saw bags of 16 (not 15) bean mix. News report: they didn't come
with a flavor packet. Not sure what I want to do with them, but I'll
figure it out tomorrow. In the mean time, I'm happy to report that I
found exactly ONE box of Pacific brand mushroom stock on the shelf. I
have never actually seen mushroom stock in a store before that, so I
bought it and would have bought more if they were there. They also
had a box of Pacific brand Thai Coconut some sort of pho base, but I
passed it up because it was well over 1000 mg of sodium per serving.

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