On Sun, 17 Jan 2016 17:21:43 -0500, Dave Smith
> wrote:

>On 2016-01-17 4:39 PM, Brooklyn1 wrote:
>
>>>>> Better with no bacon... to a pound of beans one smoked ham hock will
>>>>> be far better... rather than all that salty fat it's gelatinous
>>>>> goodness will melt into the beans.
>>>>
>>>> My results disagree with you. The finished product was excellent.
>>
>> I DON'T SEE ANY BEANS SO I DON'T BELIEVE YOU COOKED ANY BEANS.
>> I'VE NEVER SEEN ANYTHING YOU'VE CLAIMED TO HAVE COOKED SO WHAT AM I TO
>> BELIEVE. . .
>>
>
>
>What can I say that I have not said before. Those who are quick to call
>other people liars are those who lie and assume that others do as well.
> Would it really make you feel better to see a pot with baked beans?
>Would you really know if they were beans I baked or if I stole the photo
>from another site?
>
>What I can also say is that they did not have the typical and expected
>gassy results .... the first night I had them. There was an
>accumulative effect when I ate them the second day, and it was even
>worse on the third day. I took a break from baked beans today. I still
>have enough for several more meals. I think the next time I made baked
>beans it will be for a pot luck or some other occasion where they will
>get eaten up in one sitting.

I'd know it was your cooking the same way everyone here knows it's my
cooking, by whats included in the photo, even if he thinks I cooked
crap the dwarf can't say it's not my kitchen... no one else has my
ugly dishes either. YOU'VE NEVER COOKED ANYTHING, or you'd show us.
Most posters here don't do any cooking, they flap their gums about how
they cook everything from scratch but they've not shown us anything. I
don't think everything the dwarf cooks is wonderful but I know with
certainty that he cooks... I've never said he doesn't cook, I know he
cooks, even if sometimes I say it's TIAD. The dwarf poopoos my
cooking too but he has never said I don't cook... he even pokes fun at
my yellow counters, but I don't care, at least I have counters.
I didn't cook today, dinner will be a giant tossed salad with
garbanzos and bottled blue cheese dressing... but we had left over
roast beef sandwiches for lunch so it will be enough, plus there's
plenty of food in the fridge if any one gets the urge... food is never
a problem here, I cook everyday, and in amounts to feed if a few
helicopters land in the back yard. I feed my cats better than most of
yoose claim to cook.

On Sunday, January 17, 2016 at 11:43:13 AM UTC-10, cibola de oro wrote:
> dsi1 wrote:
> > On Sunday, January 17, 2016 at 9:38:15 AM UTC-10, cibola de oro wrote:
> >> dsi1 wrote:
> >>> On Sunday, January 17, 2016 at 7:35:31 AM UTC-10, cibola de oro wrote:
> >>>> dsi1 wrote:
> >>>>> On Thursday, January 14, 2016 at 1:45:38 PM UTC-10, Dave Smith wrote:
> >>>>>> I had success in the search for nay beans the other day. I was in a
> >>>>>> grocery store to pick up a few things and looked for beans. I not only
> >>>>>> found them... they were on sale. So I made a batch of baked beans
> >>>>>> today. Unlike my very unsuccessful bean venture more than 30 years ago,
> >>>>>> they were delicious. This recipe called for a pound of bacon, a
> >>>>>> jalapeno pepper and a half tsp. of Cayenne pepper. I didn't have fresh
> >>>>>> jalapeno so I used to pickled jalapenos. Given the volume of beans and
> >>>>>> liquid, much of which was absorbed by the beans, they were surprisingly
> >>>>>> hot.
> >>>>>
> >>>>> The beans I made in the slow-cooker were pretty good. The main problem was that the bacon turned awful after 12 or so hours of cooking. It turned into a dark fibrous material. The beans however, were fine. I used 2lbs of bacon for one pound of beans.
> >>>>>
> >>>>> This morning I put a chuck roast into the slow-cooker and let it run. It was great. The meat was injected with a solution of water, salt, garlic powder, MSG, and shoyu and cooked for 10 hours.
> >>>>>
> >>>>> I might cook more beans tomorrow. This time, I won't add the bacon until the beans are almost done.
> >>>>>
> >>>> A pork hick is the way to go, really.
> >>>
> >>> You're right about that.
> >>
> >> Lol, make that HOCK!
> >
> > This info will make my shopping a lot easier. I think they got only ham shinks at my Safeway. Full of sminkey goodness they are!
> >
>
> LOLOLOL!!!!
>
> >>
> >> Fat fingers again...
> >>
> >> Too many chicken feet.
> >>
> >>> OTOH, I got 10lbs of bacon ends I have to get rid of. OTOH, what the heck, it's a good idea. I'll pick some up and it'll be great. Thanks!
> >>
> >> De nada, Sr.

Well I got some shanks yesterday but last night I got it in my mind to make some chili instead. I have 2lbs of chuck that would work fine. I had the beans on warm last night and this morning, I'll add the cut-up chuck and cook it on med for 8 or so hours. I can taste it already!

dsi1 wrote:
> On Sunday, January 17, 2016 at 11:43:13 AM UTC-10, cibola de oro wrote:
>> dsi1 wrote:
>>> On Sunday, January 17, 2016 at 9:38:15 AM UTC-10, cibola de oro wrote:
>>>> dsi1 wrote:
>>>>> On Sunday, January 17, 2016 at 7:35:31 AM UTC-10, cibola de oro wrote:
>>>>>> dsi1 wrote:
>>>>>>> On Thursday, January 14, 2016 at 1:45:38 PM UTC-10, Dave Smith wrote:
>>>>>>>> I had success in the search for nay beans the other day. I was in a
>>>>>>>> grocery store to pick up a few things and looked for beans. I not only
>>>>>>>> found them... they were on sale. So I made a batch of baked beans
>>>>>>>> today. Unlike my very unsuccessful bean venture more than 30 years ago,
>>>>>>>> they were delicious. This recipe called for a pound of bacon, a
>>>>>>>> jalapeno pepper and a half tsp. of Cayenne pepper. I didn't have fresh
>>>>>>>> jalapeno so I used to pickled jalapenos. Given the volume of beans and
>>>>>>>> liquid, much of which was absorbed by the beans, they were surprisingly
>>>>>>>> hot.
>>>>>>>
>>>>>>> The beans I made in the slow-cooker were pretty good. The main problem was that the bacon turned awful after 12 or so hours of cooking. It turned into a dark fibrous material. The beans however, were fine. I used 2lbs of bacon for one pound of beans.
>>>>>>>
>>>>>>> This morning I put a chuck roast into the slow-cooker and let it run. It was great. The meat was injected with a solution of water, salt, garlic powder, MSG, and shoyu and cooked for 10 hours.
>>>>>>>
>>>>>>> I might cook more beans tomorrow. This time, I won't add the bacon until the beans are almost done.
>>>>>>>
>>>>>> A pork hick is the way to go, really.
>>>>>
>>>>> You're right about that.
>>>>
>>>> Lol, make that HOCK!
>>>
>>> This info will make my shopping a lot easier. I think they got only ham shinks at my Safeway. Full of sminkey goodness they are!
>>>
>>
>> LOLOLOL!!!!
>>
>>>>
>>>> Fat fingers again...
>>>>
>>>> Too many chicken feet.
>>>>
>>>>> OTOH, I got 10lbs of bacon ends I have to get rid of. OTOH, what the heck, it's a good idea. I'll pick some up and it'll be great. Thanks!
>>>>
>>>> De nada, Sr.
>
> Well I got some shanks yesterday but last night I got it in my mind to make some chili instead. I have 2lbs of chuck that would work fine. I had the beans on warm last night and this morning, I'll add the cut-up chuck and cook it on med for 8 or so hours. I can taste it already!
>
Mmmm....it's for sure chili season here, guess you islanders must use
imagination ;-)

On Mon, 18 Jan 2016 11:56:43 -0700, cibola de oro > wrote:

>
> Mmmm....it's for sure chili season here, guess you islanders must use
> imagination ;-)

I intended to made pseudo New Mexico pork chili verde a few days ago
(no Hatch in the freezer), but I forgot to buy Anaheims when I was at
the grocery store and the green market only had poblanos. Coup de
gras: I forgot to add potatoes, so it ended up completely Mexican, but
it was good anyway. Hubby ordered a chile verde burrito yesterday and
couldn't stop telling me how much better tasting he thought my chile
verde was. I think he liked what I made!

--

sf

sf wrote:
> On Mon, 18 Jan 2016 11:56:43 -0700, cibola de oro > wrote:
>
>>
>> Mmmm....it's for sure chili season here, guess you islanders must use
>> imagination ;-)
>
> I intended to made pseudo New Mexico pork chili verde a few days ago
> (no Hatch in the freezer), but I forgot to buy Anaheims when I was at
> the grocery store and the green market only had poblanos. Coup de
> gras: I forgot to add potatoes, so it ended up completely Mexican, but
> it was good anyway. Hubby ordered a chile verde burrito yesterday and
> couldn't stop telling me how much better tasting he thought my chile
> verde was. I think he liked what I made!
>
That's very cool!

I like poblanos too, and their fruity heat can work very nicely, in fact
many places prefer them for rellenos, both for the size and texture.

On Mon, 18 Jan 2016 22:06:24 -0700, cibola de oro > wrote:

> sf wrote:
> > On Mon, 18 Jan 2016 11:56:43 -0700, cibola de oro > wrote:
> >
> >>
> >> Mmmm....it's for sure chili season here, guess you islanders must use
> >> imagination ;-)
> >
> > I intended to made pseudo New Mexico pork chili verde a few days ago
> > (no Hatch in the freezer), but I forgot to buy Anaheims when I was at
> > the grocery store and the green market only had poblanos. Coup de
> > gras: I forgot to add potatoes, so it ended up completely Mexican, but
> > it was good anyway. Hubby ordered a chile verde burrito yesterday and
> > couldn't stop telling me how much better tasting he thought my chile
> > verde was. I think he liked what I made!
> >
> That's very cool!
>
> I like poblanos too, and their fruity heat can work very nicely, in fact
> many places prefer them for rellenos, both for the size and texture.

I was hesitant to use them precisely because my first thought is
"rellenos" when I think of poblanos... but I was kind of stuck, so I
used what I had and was pleased with the end result.

--

sf

sf wrote:
> On Mon, 18 Jan 2016 22:06:24 -0700, cibola de oro > wrote:
>
>> sf wrote:
>>> On Mon, 18 Jan 2016 11:56:43 -0700, cibola de oro > wrote:
>>>
>>>>
>>>> Mmmm....it's for sure chili season here, guess you islanders must use
>>>> imagination ;-)
>>>
>>> I intended to made pseudo New Mexico pork chili verde a few days ago
>>> (no Hatch in the freezer), but I forgot to buy Anaheims when I was at
>>> the grocery store and the green market only had poblanos. Coup de
>>> gras: I forgot to add potatoes, so it ended up completely Mexican, but
>>> it was good anyway. Hubby ordered a chile verde burrito yesterday and
>>> couldn't stop telling me how much better tasting he thought my chile
>>> verde was. I think he liked what I made!
>>>
>> That's very cool!
>>
>> I like poblanos too, and their fruity heat can work very nicely, in fact
>> many places prefer them for rellenos, both for the size and texture.
>
> I was hesitant to use them precisely because my first thought is
> "rellenos" when I think of poblanos... but I was kind of stuck, so I
> used what I had and was pleased with the end result.
>
+1!

On Tue, 19 Jan 2016 12:47:27 GMT, "l not -l" > wrote:

>
> On 18-Jan-2016, sf > wrote:
>
> > > I like poblanos too, and their fruity heat can work very nicely, in fact
> > >
> > > many places prefer them for rellenos, both for the size and texture.
> >
> > I was hesitant to use them precisely because my first thought is
> > "rellenos" when I think of poblanos... but I was kind of stuck, so I
> > used what I had and was pleased with the end result.
> I too like the fruity heat of a poblano; it is one of my favorite chiles.
> On rare occasion, I make Creamy Poblano Soup - I'm not much of a soup
> person, but this is a delicious one for when I'm in a soup mood. A bit more
> often, I make Rajas, poblano strips in a crema sauce. But, very often,
> including this morning I stuff a poblano with a chorizo-egg mixture, top
> with a bit of cheese, salsa and a drizzle of crema or dollop of sour cream -
> what a wonderful way to start the day.

I'm opening my mind to using poblanos more, that's for sure!

--

sf

On Tuesday, January 19, 2016 at 1:52:10 PM UTC-5, sf wrote:

> I'm opening my mind to using poblanos more, that's for sure!

Once in a while I slice 'em in a salad.

Cindy Hamilton

On 1/17/2016 4:24 PM, Julie Bove wrote:
>
> But... Did you ever do the science experiment with the lima bean? I
> had to do it a couple of times in school. Take lima bean seed (granted,
> one intended for planting), put between wet paper towels, observe daily
> and see how long it takes for a sprout to occur. It is several days out.

I did a variation of that. My dad took some bean seeds to work with him
and exposed them to varying levels of radiation. I grew them to see
which would survive, which would be mutated and to see just how much
exposure to radiation would cause either mutation or non-viable seeds.
It was fun.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
web.com...
> On 1/17/2016 4:24 PM, Julie Bove wrote:
>>
>> But... Did you ever do the science experiment with the lima bean? I
>> had to do it a couple of times in school. Take lima bean seed (granted,
>> one intended for planting), put between wet paper towels, observe daily
>> and see how long it takes for a sprout to occur. It is several days out.
>
> I did a variation of that. My dad took some bean seeds to work with him
> and exposed them to varying levels of radiation. I grew them to see which
> would survive, which would be mutated and to see just how much exposure to
> radiation would cause either mutation or non-viable seeds. It was fun.

We did stuff like that in higher grades.