I had been anticipating record highs again, but thankfully they dropped the
temperatures for our upcoming forecast. One day will even be cool and the
hotter weather is now pushed off into next week. At any rate, I am
continuing on with my plan for baked beans in the Crock-Pot.

I always start with caramelized onions but I am always amazed at how much
they do cook down. I prefer Walla Walla Sweets for this but they have not
hit the grocery stores yet. We just had the big onion festival. I asked at
the community FB group and they have been spotted at a few Farmer's Markets
and also a market that I'll be going by on Wed. that appears to sell mostly
produce and in the winter, Christmas trees. It has been there for longer
than I've lived in the area but I have never been there. Reason being that a
few people I know said they did stop by and they weren't super impressed. I
never see many customers there either. But... If I can't find them when I do
my grocery shop, then I will stop there on my way home to get some.

I also didn't realize that I had only half a bag of beans. So these will be
a tad heavy on the onions, even for me. I used 6 caramelized Vidalia's and
two raw white onions. Also a goodly handful of bacon strips, cooked and
chopped into small pieces. A good amount of ketchup, a little mustard
powder, salt, tons of freshly ground black pepper and small amounts of brown
sugar and molasses. After tasting, I decided to add a little tomato paste. I
also added some of the bean cooking water and will stash some more in the
fridge in case I need to add more later. I always think I will need some
because they will start to look dry but then if I wait a little while, for
whatever reason, they will give off more liquid.

This will cook throughout the night. Depending on the look and taste, I may
turn the pot off in the afternoon or I may just leave them till dinner. I
have cooked them on low for as long as 20 hours and they've been fine. I
always start on high for about an hour just to get them going.

And... All for me! For some reason, the only other person I know who likes
these beans is one of my nephews. Other family members do like baked beans
but prefer them from a can or jar. I'm no bean snob. I'll eat from can or
jar too. It's just that the way that I make these, the carb count is less
than most recipes due to the caramelized onion. Just don't give me BBQ
beans. That's about the only kind I really don't like.

"Julie Bove" > wrote in message
...
> I had been anticipating record highs again, but thankfully they dropped
> the temperatures for our upcoming forecast. One day will even be cool and
> the hotter weather is now pushed off into next week. At any rate, I am
> continuing on with my plan for baked beans in the Crock-Pot.
>
> I always start with caramelized onions but I am always amazed at how much
> they do cook down. I prefer Walla Walla Sweets for this but they have not
> hit the grocery stores yet. We just had the big onion festival. I asked at
> the community FB group and they have been spotted at a few Farmer's
> Markets and also a market that I'll be going by on Wed. that appears to
> sell mostly produce and in the winter, Christmas trees. It has been there
> for longer than I've lived in the area but I have never been there. Reason
> being that a few people I know said they did stop by and they weren't
> super impressed. I never see many customers there either. But... If I
> can't find them when I do my grocery shop, then I will stop there on my
> way home to get some.
>
> I also didn't realize that I had only half a bag of beans. So these will
> be a tad heavy on the onions, even for me. I used 6 caramelized Vidalia's
> and two raw white onions. Also a goodly handful of bacon strips, cooked
> and chopped into small pieces. A good amount of ketchup, a little mustard
> powder, salt, tons of freshly ground black pepper and small amounts of
> brown sugar and molasses. After tasting, I decided to add a little tomato
> paste. I also added some of the bean cooking water and will stash some
> more in the fridge in case I need to add more later. I always think I will
> need some because they will start to look dry but then if I wait a little
> while, for whatever reason, they will give off more liquid.
>
> This will cook throughout the night. Depending on the look and taste, I
> may turn the pot off in the afternoon or I may just leave them till
> dinner. I have cooked them on low for as long as 20 hours and they've been
> fine. I always start on high for about an hour just to get them going.
>
> And... All for me! For some reason, the only other person I know who likes
> these beans is one of my nephews. Other family members do like baked beans
> but prefer them from a can or jar. I'm no bean snob. I'll eat from can or
> jar too. It's just that the way that I make these, the carb count is less
> than most recipes due to the caramelized onion. Just don't give me BBQ
> beans. That's about the only kind I really don't like.

Thanks, I've saved this to read over later.

>

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

On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> wrote:

>I used 6 caramelized Vidalia's and
>two raw white onions. Also a goodly handful of bacon strips, cooked and
>chopped into small pieces. A good amount of ketchup, a little mustard
>powder, salt, tons of freshly ground black pepper and small amounts of brown
>sugar and molasses. After tasting, I decided to add a little tomato paste. I
>also added some of the bean cooking water and will stash some more in the
>fridge in case I need to add more later.

That's pretty much exactly how I make baked beans, except I prefer to
use passata rather than ketchup.

Doris

"Doris Night" > wrote in message
...
> On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> > wrote:
>
>>I used 6 caramelized Vidalia's and
>>two raw white onions. Also a goodly handful of bacon strips, cooked and
>>chopped into small pieces. A good amount of ketchup, a little mustard
>>powder, salt, tons of freshly ground black pepper and small amounts of
>>brown
>>sugar and molasses. After tasting, I decided to add a little tomato paste.
>>I
>>also added some of the bean cooking water and will stash some more in the
>>fridge in case I need to add more later.
>
> That's pretty much exactly how I make baked beans, except I prefer to
> use passata rather than ketchup.

That sounds good! I often use passata instead of ketchup!


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

Ophelia wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>> I had been anticipating record highs again, but thankfully they dropped
>> the temperatures for our upcoming forecast. One day will even be cool and
>> the hotter weather is now pushed off into next week. At any rate, I am
>> continuing on with my plan for baked beans in the Crock-Pot.
>>
>> I always start with caramelized onions but I am always amazed at how much
>> they do cook down. I prefer Walla Walla Sweets for this but they have not
>> hit the grocery stores yet. We just had the big onion festival. I asked at
>> the community FB group and they have been spotted at a few Farmer's
>> Markets and also a market that I'll be going by on Wed. that appears to
>> sell mostly produce and in the winter, Christmas trees. It has been there
>> for longer than I've lived in the area but I have never been there. Reason
>> being that a few people I know said they did stop by and they weren't
>> super impressed. I never see many customers there either. But... If I
>> can't find them when I do my grocery shop, then I will stop there on my
>> way home to get some.
>>
>> I also didn't realize that I had only half a bag of beans. So these will
>> be a tad heavy on the onions, even for me. I used 6 caramelized Vidalia's
>> and two raw white onions. Also a goodly handful of bacon strips, cooked
>> and chopped into small pieces. A good amount of ketchup, a little mustard
>> powder, salt, tons of freshly ground black pepper and small amounts of
>> brown sugar and molasses. After tasting, I decided to add a little tomato
>> paste. I also added some of the bean cooking water and will stash some
>> more in the fridge in case I need to add more later. I always think I will
>> need some because they will start to look dry but then if I wait a little
>> while, for whatever reason, they will give off more liquid.
>>
>> This will cook throughout the night. Depending on the look and taste, I
>> may turn the pot off in the afternoon or I may just leave them till
>> dinner. I have cooked them on low for as long as 20 hours and they've been
>> fine. I always start on high for about an hour just to get them going.
>>
>> And... All for me! For some reason, the only other person I know who likes
>> these beans is one of my nephews. Other family members do like baked beans
>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can or
>> jar too. It's just that the way that I make these, the carb count is less
>> than most recipes due to the caramelized onion. Just don't give me BBQ
>> beans. That's about the only kind I really don't like.
>
> Thanks, I've saved this to read over later.

lol

On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
wrote:

>
>
> "Doris Night" > wrote in message
> ...
> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> > > wrote:
> >
> >>I used 6 caramelized Vidalia's and
> >>two raw white onions. Also a goodly handful of bacon strips, cooked and
> >>chopped into small pieces. A good amount of ketchup, a little mustard
> >>powder, salt, tons of freshly ground black pepper and small amounts of
> >>brown
> >>sugar and molasses. After tasting, I decided to add a little tomato paste.
> >>I
> >>also added some of the bean cooking water and will stash some more in the
> >>fridge in case I need to add more later.
> >
> > That's pretty much exactly how I make baked beans, except I prefer to
> > use passata rather than ketchup.
>
> That sounds good! I often use passata instead of ketchup!

Passata is a virtual unknown where I live. I did buy it from an
Italian deli, but it was $5 for a small jar... gah. Haven't worked up
the nerve to try it yet, mainly because of the expense. Whatever it's
used in has to be spectacular or else I'll wonder why I wasted my time
finding it.

--

sf

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>> I had been anticipating record highs again, but thankfully they dropped
>>> the temperatures for our upcoming forecast. One day will even be cool
>>> and
>>> the hotter weather is now pushed off into next week. At any rate, I am
>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>
>>> I always start with caramelized onions but I am always amazed at how
>>> much
>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>> not
>>> hit the grocery stores yet. We just had the big onion festival. I asked
>>> at
>>> the community FB group and they have been spotted at a few Farmer's
>>> Markets and also a market that I'll be going by on Wed. that appears to
>>> sell mostly produce and in the winter, Christmas trees. It has been
>>> there
>>> for longer than I've lived in the area but I have never been there.
>>> Reason
>>> being that a few people I know said they did stop by and they weren't
>>> super impressed. I never see many customers there either. But... If I
>>> can't find them when I do my grocery shop, then I will stop there on my
>>> way home to get some.
>>>
>>> I also didn't realize that I had only half a bag of beans. So these will
>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>> Vidalia's
>>> and two raw white onions. Also a goodly handful of bacon strips, cooked
>>> and chopped into small pieces. A good amount of ketchup, a little
>>> mustard
>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>> brown sugar and molasses. After tasting, I decided to add a little
>>> tomato
>>> paste. I also added some of the bean cooking water and will stash some
>>> more in the fridge in case I need to add more later. I always think I
>>> will
>>> need some because they will start to look dry but then if I wait a
>>> little
>>> while, for whatever reason, they will give off more liquid.
>>>
>>> This will cook throughout the night. Depending on the look and taste, I
>>> may turn the pot off in the afternoon or I may just leave them till
>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>> been
>>> fine. I always start on high for about an hour just to get them going.
>>>
>>> And... All for me! For some reason, the only other person I know who
>>> likes
>>> these beans is one of my nephews. Other family members do like baked
>>> beans
>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>> or
>>> jar too. It's just that the way that I make these, the carb count is
>>> less
>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>> beans. That's about the only kind I really don't like.
>>
>> Thanks, I've saved this to read over later.
>
> lol

Well, if you don't think this is a good recipe, please share yours?

This is not something I've ever made.



>

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

"sf" > wrote in message
...
> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Doris Night" > wrote in message
>> ...
>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>I used 6 caramelized Vidalia's and
>> >>two raw white onions. Also a goodly handful of bacon strips, cooked and
>> >>chopped into small pieces. A good amount of ketchup, a little mustard
>> >>powder, salt, tons of freshly ground black pepper and small amounts of
>> >>brown
>> >>sugar and molasses. After tasting, I decided to add a little tomato
>> >>paste.
>> >>I
>> >>also added some of the bean cooking water and will stash some more in
>> >>the
>> >>fridge in case I need to add more later.
>> >
>> > That's pretty much exactly how I make baked beans, except I prefer to
>> > use passata rather than ketchup.
>>
>> That sounds good! I often use passata instead of ketchup!
>
> Passata is a virtual unknown where I live. I did buy it from an
> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
> the nerve to try it yet, mainly because of the expense. Whatever it's
> used in has to be spectacular or else I'll wonder why I wasted my time
> finding it.

Gosh! That is a surprise. Look here, these are common:

https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop

I hope you can get them soon. They are really good.


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

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "Doris Night" > wrote in message
>>> ...
>>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>> > > wrote:
>>> >
>>> >>I used 6 caramelized Vidalia's and
>>> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>>> >>and
>>> >>chopped into small pieces. A good amount of ketchup, a little mustard
>>> >>powder, salt, tons of freshly ground black pepper and small amounts of
>>> >>brown
>>> >>sugar and molasses. After tasting, I decided to add a little tomato
>>> >>paste.
>>> >>I
>>> >>also added some of the bean cooking water and will stash some more in
>>> >>the
>>> >>fridge in case I need to add more later.
>>> >
>>> > That's pretty much exactly how I make baked beans, except I prefer to
>>> > use passata rather than ketchup.
>>>
>>> That sounds good! I often use passata instead of ketchup!
>>
>> Passata is a virtual unknown where I live. I did buy it from an
>> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>> the nerve to try it yet, mainly because of the expense. Whatever it's
>> used in has to be spectacular or else I'll wonder why I wasted my time
>> finding it.
>
> Gosh! That is a surprise. Look here, these are common:
>
> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>
> I hope you can get them soon. They are really good.

Hmm that doesn't seem to work

I don't know if it will work for you but search on Tesco and passata



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

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> I had been anticipating record highs again, but thankfully they dropped
>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>> and
>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>
>>>> I always start with caramelized onions but I am always amazed at how
>>>> much
>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>> not
>>>> hit the grocery stores yet. We just had the big onion festival. I asked
>>>> at
>>>> the community FB group and they have been spotted at a few Farmer's
>>>> Markets and also a market that I'll be going by on Wed. that appears to
>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>> there
>>>> for longer than I've lived in the area but I have never been there.
>>>> Reason
>>>> being that a few people I know said they did stop by and they weren't
>>>> super impressed. I never see many customers there either. But... If I
>>>> can't find them when I do my grocery shop, then I will stop there on my
>>>> way home to get some.
>>>>
>>>> I also didn't realize that I had only half a bag of beans. So these will
>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>> Vidalia's
>>>> and two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>> mustard
>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>> tomato
>>>> paste. I also added some of the bean cooking water and will stash some
>>>> more in the fridge in case I need to add more later. I always think I
>>>> will
>>>> need some because they will start to look dry but then if I wait a
>>>> little
>>>> while, for whatever reason, they will give off more liquid.
>>>>
>>>> This will cook throughout the night. Depending on the look and taste, I
>>>> may turn the pot off in the afternoon or I may just leave them till
>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>> been
>>>> fine. I always start on high for about an hour just to get them going.
>>>>
>>>> And... All for me! For some reason, the only other person I know who
>>>> likes
>>>> these beans is one of my nephews. Other family members do like baked
>>>> beans
>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>> or
>>>> jar too. It's just that the way that I make these, the carb count is
>>>> less
>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>> beans. That's about the only kind I really don't like.
>>>
>>> Thanks, I've saved this to read over later.
>>
>> lol
>
> Well, if you don't think this is a good recipe, please share yours?
>
> This is not something I've ever made.

I lol'd because of what looked like a very polite tl;dr

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>> I had been anticipating record highs again, but thankfully they
>>>>> dropped
>>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>>> and
>>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>
>>>>> I always start with caramelized onions but I am always amazed at how
>>>>> much
>>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>>> not
>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>> asked
>>>>> at
>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>> to
>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>> there
>>>>> for longer than I've lived in the area but I have never been there.
>>>>> Reason
>>>>> being that a few people I know said they did stop by and they weren't
>>>>> super impressed. I never see many customers there either. But... If I
>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>> my
>>>>> way home to get some.
>>>>>
>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>> will
>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>> Vidalia's
>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>> cooked
>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>> mustard
>>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>> tomato
>>>>> paste. I also added some of the bean cooking water and will stash some
>>>>> more in the fridge in case I need to add more later. I always think I
>>>>> will
>>>>> need some because they will start to look dry but then if I wait a
>>>>> little
>>>>> while, for whatever reason, they will give off more liquid.
>>>>>
>>>>> This will cook throughout the night. Depending on the look and taste,
>>>>> I
>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>>> been
>>>>> fine. I always start on high for about an hour just to get them going.
>>>>>
>>>>> And... All for me! For some reason, the only other person I know who
>>>>> likes
>>>>> these beans is one of my nephews. Other family members do like baked
>>>>> beans
>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>>> or
>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>> less
>>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>>> beans. That's about the only kind I really don't like.
>>>>
>>>> Thanks, I've saved this to read over later.
>>>
>>> lol
>>
>> Well, if you don't think this is a good recipe, please share yours?
>>
>> This is not something I've ever made.
>
> I lol'd because of what looked like a very polite tl;dr

polite tl;dr ????




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

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "tert in seattle" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>> I had been anticipating record highs again, but thankfully they
>>>>>> dropped
>>>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>>>> and
>>>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>>
>>>>>> I always start with caramelized onions but I am always amazed at how
>>>>>> much
>>>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>>>> not
>>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>>> asked
>>>>>> at
>>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>>> to
>>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>>> there
>>>>>> for longer than I've lived in the area but I have never been there.
>>>>>> Reason
>>>>>> being that a few people I know said they did stop by and they weren't
>>>>>> super impressed. I never see many customers there either. But... If I
>>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>>> my
>>>>>> way home to get some.
>>>>>>
>>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>>> will
>>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>>> Vidalia's
>>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>>> cooked
>>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>>> mustard
>>>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>>> tomato
>>>>>> paste. I also added some of the bean cooking water and will stash some
>>>>>> more in the fridge in case I need to add more later. I always think I
>>>>>> will
>>>>>> need some because they will start to look dry but then if I wait a
>>>>>> little
>>>>>> while, for whatever reason, they will give off more liquid.
>>>>>>
>>>>>> This will cook throughout the night. Depending on the look and taste,
>>>>>> I
>>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>>>> been
>>>>>> fine. I always start on high for about an hour just to get them going.
>>>>>>
>>>>>> And... All for me! For some reason, the only other person I know who
>>>>>> likes
>>>>>> these beans is one of my nephews. Other family members do like baked
>>>>>> beans
>>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>>>> or
>>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>>> less
>>>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>>>> beans. That's about the only kind I really don't like.
>>>>>
>>>>> Thanks, I've saved this to read over later.
>>>>
>>>> lol
>>>
>>> Well, if you don't think this is a good recipe, please share yours?
>>>
>>> This is not something I've ever made.
>>
>> I lol'd because of what looked like a very polite tl;dr
>
> polite tl;dr ????

too long; didn't read

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>>
>>>> "tert in seattle" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> ...
>>>>>>> I had been anticipating record highs again, but thankfully they
>>>>>>> dropped
>>>>>>> the temperatures for our upcoming forecast. One day will even be
>>>>>>> cool
>>>>>>> and
>>>>>>> the hotter weather is now pushed off into next week. At any rate, I
>>>>>>> am
>>>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>>>
>>>>>>> I always start with caramelized onions but I am always amazed at how
>>>>>>> much
>>>>>>> they do cook down. I prefer Walla Walla Sweets for this but they
>>>>>>> have
>>>>>>> not
>>>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>>>> asked
>>>>>>> at
>>>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>>>> to
>>>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>>>> there
>>>>>>> for longer than I've lived in the area but I have never been there.
>>>>>>> Reason
>>>>>>> being that a few people I know said they did stop by and they
>>>>>>> weren't
>>>>>>> super impressed. I never see many customers there either. But... If
>>>>>>> I
>>>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>>>> my
>>>>>>> way home to get some.
>>>>>>>
>>>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>>>> will
>>>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>>>> Vidalia's
>>>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>>>> cooked
>>>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>>>> mustard
>>>>>>> powder, salt, tons of freshly ground black pepper and small amounts
>>>>>>> of
>>>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>>>> tomato
>>>>>>> paste. I also added some of the bean cooking water and will stash
>>>>>>> some
>>>>>>> more in the fridge in case I need to add more later. I always think
>>>>>>> I
>>>>>>> will
>>>>>>> need some because they will start to look dry but then if I wait a
>>>>>>> little
>>>>>>> while, for whatever reason, they will give off more liquid.
>>>>>>>
>>>>>>> This will cook throughout the night. Depending on the look and
>>>>>>> taste,
>>>>>>> I
>>>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>>>> dinner. I have cooked them on low for as long as 20 hours and
>>>>>>> they've
>>>>>>> been
>>>>>>> fine. I always start on high for about an hour just to get them
>>>>>>> going.
>>>>>>>
>>>>>>> And... All for me! For some reason, the only other person I know who
>>>>>>> likes
>>>>>>> these beans is one of my nephews. Other family members do like baked
>>>>>>> beans
>>>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from
>>>>>>> can
>>>>>>> or
>>>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>>>> less
>>>>>>> than most recipes due to the caramelized onion. Just don't give me
>>>>>>> BBQ
>>>>>>> beans. That's about the only kind I really don't like.
>>>>>>
>>>>>> Thanks, I've saved this to read over later.
>>>>>
>>>>> lol
>>>>
>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>
>>>> This is not something I've ever made.
>>>
>>> I lol'd because of what looked like a very polite tl;dr
>>
>> polite tl;dr ????
>
> too long; didn't read

Sorry, I don't know what that means.

What was too long?



>

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

On Mon, 20 Jun 2016 19:24:11 +0100, "Ophelia" >
wrote:

>
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "sf" > wrote in message
> > ...
> >> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
> >> wrote:
> >>
> >>>
> >>>
> >>> "Doris Night" > wrote in message
> >>> ...
> >>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> >>> > > wrote:
> >>> >
> >>> >>I used 6 caramelized Vidalia's and
> >>> >>two raw white onions. Also a goodly handful of bacon strips, cooked
> >>> >>and
> >>> >>chopped into small pieces. A good amount of ketchup, a little mustard
> >>> >>powder, salt, tons of freshly ground black pepper and small amounts of
> >>> >>brown
> >>> >>sugar and molasses. After tasting, I decided to add a little tomato
> >>> >>paste.
> >>> >>I
> >>> >>also added some of the bean cooking water and will stash some more in
> >>> >>the
> >>> >>fridge in case I need to add more later.
> >>> >
> >>> > That's pretty much exactly how I make baked beans, except I prefer to
> >>> > use passata rather than ketchup.
> >>>
> >>> That sounds good! I often use passata instead of ketchup!
> >>
> >> Passata is a virtual unknown where I live. I did buy it from an
> >> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
> >> the nerve to try it yet, mainly because of the expense. Whatever it's
> >> used in has to be spectacular or else I'll wonder why I wasted my time
> >> finding it.
> >
> > Gosh! That is a surprise. Look here, these are common:
> >
> > https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
> >
> > I hope you can get them soon. They are really good.
>
> Hmm that doesn't seem to work
>
> I don't know if it will work for you but search on Tesco and passata

I opened your link with no problem, O. Thanks.

--

sf

On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "Doris Night" > wrote in message
> >> ...
> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> >> > > wrote:
> >> >
> >> >>I used 6 caramelized Vidalia's and
> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked and
> >> >>chopped into small pieces. A good amount of ketchup, a little mustard
> >> >>powder, salt, tons of freshly ground black pepper and small amounts of
> >> >>brown
> >> >>sugar and molasses. After tasting, I decided to add a little tomato
> >> >>paste.
> >> >>I
> >> >>also added some of the bean cooking water and will stash some more in
> >> >>the
> >> >>fridge in case I need to add more later.
> >> >
> >> > That's pretty much exactly how I make baked beans, except I prefer to
> >> > use passata rather than ketchup.
> >>
> >> That sounds good! I often use passata instead of ketchup!
> >
> > Passata is a virtual unknown where I live. I did buy it from an
> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
> > the nerve to try it yet, mainly because of the expense. Whatever it's
> > used in has to be spectacular or else I'll wonder why I wasted my time
> > finding it.
>
> Gosh! That is a surprise. Look here, these are common:
>
> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>
> I hope you can get them soon. They are really good.

Not even close to those prices here!

Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
*very* reasonable price. Others will follow, but I'm not looking
anywhere else. If a tube jumps off the shelf and introduces itself to
me elsewhere, I might buy it - but I have Trader Joe's for now.

--

sf

On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:

>On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >>
>> >> "Doris Night" > wrote in message
>> >> ...
>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> >> > > wrote:
>> >> >
>> >> >>I used 6 caramelized Vidalia's and
>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked and
>> >> >>chopped into small pieces. A good amount of ketchup, a little mustard
>> >> >>powder, salt, tons of freshly ground black pepper and small amounts of
>> >> >>brown
>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>> >> >>paste.
>> >> >>I
>> >> >>also added some of the bean cooking water and will stash some more in
>> >> >>the
>> >> >>fridge in case I need to add more later.
>> >> >
>> >> > That's pretty much exactly how I make baked beans, except I prefer to
>> >> > use passata rather than ketchup.
>> >>
>> >> That sounds good! I often use passata instead of ketchup!
>> >
>> > Passata is a virtual unknown where I live. I did buy it from an
>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>> > used in has to be spectacular or else I'll wonder why I wasted my time
>> > finding it.
>>
>> Gosh! That is a surprise. Look here, these are common:
>>
>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>
>> I hope you can get them soon. They are really good.
>
>Not even close to those prices here!

I can get it on sale for $0.97 Canadian at the local NoFrills grocery
store. I always stock up at that price.

Doris

"sf" > wrote in message
...
> On Mon, 20 Jun 2016 19:24:11 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "sf" > wrote in message
>> > ...
>> >> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>> >> wrote:
>> >>
>> >>>
>> >>>
>> >>> "Doris Night" > wrote in message
>> >>> ...
>> >>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> >>> > > wrote:
>> >>> >
>> >>> >>I used 6 caramelized Vidalia's and
>> >>> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>> >>> >>and
>> >>> >>chopped into small pieces. A good amount of ketchup, a little
>> >>> >>mustard
>> >>> >>powder, salt, tons of freshly ground black pepper and small amounts
>> >>> >>of
>> >>> >>brown
>> >>> >>sugar and molasses. After tasting, I decided to add a little tomato
>> >>> >>paste.
>> >>> >>I
>> >>> >>also added some of the bean cooking water and will stash some more
>> >>> >>in
>> >>> >>the
>> >>> >>fridge in case I need to add more later.
>> >>> >
>> >>> > That's pretty much exactly how I make baked beans, except I prefer
>> >>> > to
>> >>> > use passata rather than ketchup.
>> >>>
>> >>> That sounds good! I often use passata instead of ketchup!
>> >>
>> >> Passata is a virtual unknown where I live. I did buy it from an
>> >> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>> >> the nerve to try it yet, mainly because of the expense. Whatever it's
>> >> used in has to be spectacular or else I'll wonder why I wasted my time
>> >> finding it.
>> >
>> > Gosh! That is a surprise. Look here, these are common:
>> >
>> > https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>> >
>> > I hope you can get them soon. They are really good.
>>
>> Hmm that doesn't seem to work
>>
>> I don't know if it will work for you but search on Tesco and passata
>
> I opened your link with no problem, O. Thanks.

Did you? Oh.. good)

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

"sf" > wrote in message
...
> On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >>
>> >> "Doris Night" > wrote in message
>> >> ...
>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> >> > > wrote:
>> >> >
>> >> >>I used 6 caramelized Vidalia's and
>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>> >> >>and
>> >> >>chopped into small pieces. A good amount of ketchup, a little
>> >> >>mustard
>> >> >>powder, salt, tons of freshly ground black pepper and small amounts
>> >> >>of
>> >> >>brown
>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>> >> >>paste.
>> >> >>I
>> >> >>also added some of the bean cooking water and will stash some more
>> >> >>in
>> >> >>the
>> >> >>fridge in case I need to add more later.
>> >> >
>> >> > That's pretty much exactly how I make baked beans, except I prefer
>> >> > to
>> >> > use passata rather than ketchup.
>> >>
>> >> That sounds good! I often use passata instead of ketchup!
>> >
>> > Passata is a virtual unknown where I live. I did buy it from an
>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>> > used in has to be spectacular or else I'll wonder why I wasted my time
>> > finding it.
>>
>> Gosh! That is a surprise. Look here, these are common:
>>
>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>
>> I hope you can get them soon. They are really good.
>
> Not even close to those prices here!
>
> Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
> *very* reasonable price. Others will follow, but I'm not looking
> anywhere else. If a tube jumps off the shelf and introduces itself to
> me elsewhere, I might buy it - but I have Trader Joe's for now.

Are you saying you can get them but they are very expensive???



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

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Mon, 20 Jun 2016 19:24:11 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>> >
>>> >
>>> > "sf" > wrote in message
>>> > ...
>>> >> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>> >> wrote:
>>> >>
>>> >>>
>>> >>>
>>> >>> "Doris Night" > wrote in message
>>> >>> ...
>>> >>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>> >>> > > wrote:
>>> >>> >
>>> >>> >>I used 6 caramelized Vidalia's and
>>> >>> >>two raw white onions. Also a goodly handful of bacon strips,
>>> >>> >>cooked
>>> >>> >>and
>>> >>> >>chopped into small pieces. A good amount of ketchup, a little
>>> >>> >>mustard
>>> >>> >>powder, salt, tons of freshly ground black pepper and small
>>> >>> >>amounts of
>>> >>> >>brown
>>> >>> >>sugar and molasses. After tasting, I decided to add a little
>>> >>> >>tomato
>>> >>> >>paste.
>>> >>> >>I
>>> >>> >>also added some of the bean cooking water and will stash some more
>>> >>> >>in
>>> >>> >>the
>>> >>> >>fridge in case I need to add more later.
>>> >>> >
>>> >>> > That's pretty much exactly how I make baked beans, except I prefer
>>> >>> > to
>>> >>> > use passata rather than ketchup.
>>> >>>
>>> >>> That sounds good! I often use passata instead of ketchup!
>>> >>
>>> >> Passata is a virtual unknown where I live. I did buy it from an
>>> >> Italian deli, but it was $5 for a small jar... gah. Haven't worked
>>> >> up
>>> >> the nerve to try it yet, mainly because of the expense. Whatever
>>> >> it's
>>> >> used in has to be spectacular or else I'll wonder why I wasted my
>>> >> time
>>> >> finding it.
>>> >
>>> > Gosh! That is a surprise. Look here, these are common:
>>> >
>>> > https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>> >
>>> > I hope you can get them soon. They are really good.
>>>
>>> Hmm that doesn't seem to work
>>>
>>> I don't know if it will work for you but search on Tesco and passata
>>
>> I opened your link with no problem, O. Thanks.
>
> Did you? Oh.. good)
>
But anyway, this one seems to work better


https://www.google.co.uk/search?q=te...WM2AdMQsAQIgAE

It makes me feel better than I can open it <g>

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

On Mon, 20 Jun 2016 18:56:42 +0100, "Ophelia" >
wrote:

>
>
> "tert in seattle" > wrote in message
> ...
> > Ophelia wrote:
> >>
> >>
> >> "Julie Bove" > wrote in message
> >> ...
> >>> I had been anticipating record highs again, but thankfully they dropped
> >>> the temperatures for our upcoming forecast. One day will even be cool
> >>> and
> >>> the hotter weather is now pushed off into next week. At any rate, I am
> >>> continuing on with my plan for baked beans in the Crock-Pot.
> >>>
> >>> I always start with caramelized onions but I am always amazed at how
> >>> much
> >>> they do cook down. I prefer Walla Walla Sweets for this but they have
> >>> not
> >>> hit the grocery stores yet. We just had the big onion festival. I asked
> >>> at
> >>> the community FB group and they have been spotted at a few Farmer's
> >>> Markets and also a market that I'll be going by on Wed. that appears to
> >>> sell mostly produce and in the winter, Christmas trees. It has been
> >>> there
> >>> for longer than I've lived in the area but I have never been there.
> >>> Reason
> >>> being that a few people I know said they did stop by and they weren't
> >>> super impressed. I never see many customers there either. But... If I
> >>> can't find them when I do my grocery shop, then I will stop there on my
> >>> way home to get some.
> >>>
> >>> I also didn't realize that I had only half a bag of beans. So these will
> >>> be a tad heavy on the onions, even for me. I used 6 caramelized
> >>> Vidalia's
> >>> and two raw white onions. Also a goodly handful of bacon strips, cooked
> >>> and chopped into small pieces. A good amount of ketchup, a little
> >>> mustard
> >>> powder, salt, tons of freshly ground black pepper and small amounts of
> >>> brown sugar and molasses. After tasting, I decided to add a little
> >>> tomato
> >>> paste. I also added some of the bean cooking water and will stash some
> >>> more in the fridge in case I need to add more later. I always think I
> >>> will
> >>> need some because they will start to look dry but then if I wait a
> >>> little
> >>> while, for whatever reason, they will give off more liquid.
> >>>
> >>> This will cook throughout the night. Depending on the look and taste, I
> >>> may turn the pot off in the afternoon or I may just leave them till
> >>> dinner. I have cooked them on low for as long as 20 hours and they've
> >>> been
> >>> fine. I always start on high for about an hour just to get them going.
> >>>
> >>> And... All for me! For some reason, the only other person I know who
> >>> likes
> >>> these beans is one of my nephews. Other family members do like baked
> >>> beans
> >>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
> >>> or
> >>> jar too. It's just that the way that I make these, the carb count is
> >>> less
> >>> than most recipes due to the caramelized onion. Just don't give me BBQ
> >>> beans. That's about the only kind I really don't like.
> >>
> >> Thanks, I've saved this to read over later.
> >
> > lol
>
> Well, if you don't think this is a good recipe, please share yours?
>
> This is not something I've ever made.
>

I've never caramelized onions for mine, it's worth a try. I buy
Simply Heinz ketchup, so I don't hesitate to use it as my tomato
component when I want just a tablespoon or two.

--

sf

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "tert in seattle" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>>
>>>>> "tert in seattle" > wrote in message
>>>>> ...
>>>>>> Ophelia wrote:
>>>>>>>
>>>>>>>
>>>>>>> "Julie Bove" > wrote in message
>>>>>>> ...
>>>>>>>> I had been anticipating record highs again, but thankfully they
>>>>>>>> dropped
>>>>>>>> the temperatures for our upcoming forecast. One day will even be
>>>>>>>> cool
>>>>>>>> and
>>>>>>>> the hotter weather is now pushed off into next week. At any rate, I
>>>>>>>> am
>>>>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>>>>
>>>>>>>> I always start with caramelized onions but I am always amazed at how
>>>>>>>> much
>>>>>>>> they do cook down. I prefer Walla Walla Sweets for this but they
>>>>>>>> have
>>>>>>>> not
>>>>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>>>>> asked
>>>>>>>> at
>>>>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>>>>> to
>>>>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>>>>> there
>>>>>>>> for longer than I've lived in the area but I have never been there.
>>>>>>>> Reason
>>>>>>>> being that a few people I know said they did stop by and they
>>>>>>>> weren't
>>>>>>>> super impressed. I never see many customers there either. But... If
>>>>>>>> I
>>>>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>>>>> my
>>>>>>>> way home to get some.
>>>>>>>>
>>>>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>>>>> will
>>>>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>>>>> Vidalia's
>>>>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>>>>> cooked
>>>>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>>>>> mustard
>>>>>>>> powder, salt, tons of freshly ground black pepper and small amounts
>>>>>>>> of
>>>>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>>>>> tomato
>>>>>>>> paste. I also added some of the bean cooking water and will stash
>>>>>>>> some
>>>>>>>> more in the fridge in case I need to add more later. I always think
>>>>>>>> I
>>>>>>>> will
>>>>>>>> need some because they will start to look dry but then if I wait a
>>>>>>>> little
>>>>>>>> while, for whatever reason, they will give off more liquid.
>>>>>>>>
>>>>>>>> This will cook throughout the night. Depending on the look and
>>>>>>>> taste,
>>>>>>>> I
>>>>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>>>>> dinner. I have cooked them on low for as long as 20 hours and
>>>>>>>> they've
>>>>>>>> been
>>>>>>>> fine. I always start on high for about an hour just to get them
>>>>>>>> going.
>>>>>>>>
>>>>>>>> And... All for me! For some reason, the only other person I know who
>>>>>>>> likes
>>>>>>>> these beans is one of my nephews. Other family members do like baked
>>>>>>>> beans
>>>>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from
>>>>>>>> can
>>>>>>>> or
>>>>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>>>>> less
>>>>>>>> than most recipes due to the caramelized onion. Just don't give me
>>>>>>>> BBQ
>>>>>>>> beans. That's about the only kind I really don't like.
>>>>>>>
>>>>>>> Thanks, I've saved this to read over later.
>>>>>>
>>>>>> lol
>>>>>
>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>
>>>>> This is not something I've ever made.
>>>>
>>>> I lol'd because of what looked like a very polite tl;dr
>>>
>>> polite tl;dr ????
>>
>> too long; didn't read
>
> Sorry, I don't know what that means.
>
> What was too long?

okay I confess I did not lol I was exaggerating I merely guffawed internally

On Mon, 20 Jun 2016 20:31:43 +0100, "Ophelia" >
wrote:

>
>
> "tert in seattle" > wrote in message
> ...
> > Ophelia wrote:
> >>
> >>
> >> "tert in seattle" > wrote in message
> >> ...
> >>> Ophelia wrote:
> >>>>
> >>>>
> >>>> "tert in seattle" > wrote in message
> >>>> ...
> >>>>> Ophelia wrote:
> >>>>>>
> >>>>>>
> >>>>>> "Julie Bove" > wrote in message
> >>>>>> ...
> >>>>>>> I had been anticipating record highs again, but thankfully they
> >>>>>>> dropped
> >>>>>>> the temperatures for our upcoming forecast. One day will even be
> >>>>>>> cool
> >>>>>>> and
> >>>>>>> the hotter weather is now pushed off into next week. At any rate, I
> >>>>>>> am
> >>>>>>> continuing on with my plan for baked beans in the Crock-Pot.
> >>>>>>>
> >>>>>>> I always start with caramelized onions but I am always amazed at how
> >>>>>>> much
> >>>>>>> they do cook down. I prefer Walla Walla Sweets for this but they
> >>>>>>> have
> >>>>>>> not
> >>>>>>> hit the grocery stores yet. We just had the big onion festival. I
> >>>>>>> asked
> >>>>>>> at
> >>>>>>> the community FB group and they have been spotted at a few Farmer's
> >>>>>>> Markets and also a market that I'll be going by on Wed. that appears
> >>>>>>> to
> >>>>>>> sell mostly produce and in the winter, Christmas trees. It has been
> >>>>>>> there
> >>>>>>> for longer than I've lived in the area but I have never been there.
> >>>>>>> Reason
> >>>>>>> being that a few people I know said they did stop by and they
> >>>>>>> weren't
> >>>>>>> super impressed. I never see many customers there either. But... If
> >>>>>>> I
> >>>>>>> can't find them when I do my grocery shop, then I will stop there on
> >>>>>>> my
> >>>>>>> way home to get some.
> >>>>>>>
> >>>>>>> I also didn't realize that I had only half a bag of beans. So these
> >>>>>>> will
> >>>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
> >>>>>>> Vidalia's
> >>>>>>> and two raw white onions. Also a goodly handful of bacon strips,
> >>>>>>> cooked
> >>>>>>> and chopped into small pieces. A good amount of ketchup, a little
> >>>>>>> mustard
> >>>>>>> powder, salt, tons of freshly ground black pepper and small amounts
> >>>>>>> of
> >>>>>>> brown sugar and molasses. After tasting, I decided to add a little
> >>>>>>> tomato
> >>>>>>> paste. I also added some of the bean cooking water and will stash
> >>>>>>> some
> >>>>>>> more in the fridge in case I need to add more later. I always think
> >>>>>>> I
> >>>>>>> will
> >>>>>>> need some because they will start to look dry but then if I wait a
> >>>>>>> little
> >>>>>>> while, for whatever reason, they will give off more liquid.
> >>>>>>>
> >>>>>>> This will cook throughout the night. Depending on the look and
> >>>>>>> taste,
> >>>>>>> I
> >>>>>>> may turn the pot off in the afternoon or I may just leave them till
> >>>>>>> dinner. I have cooked them on low for as long as 20 hours and
> >>>>>>> they've
> >>>>>>> been
> >>>>>>> fine. I always start on high for about an hour just to get them
> >>>>>>> going.
> >>>>>>>
> >>>>>>> And... All for me! For some reason, the only other person I know who
> >>>>>>> likes
> >>>>>>> these beans is one of my nephews. Other family members do like baked
> >>>>>>> beans
> >>>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from
> >>>>>>> can
> >>>>>>> or
> >>>>>>> jar too. It's just that the way that I make these, the carb count is
> >>>>>>> less
> >>>>>>> than most recipes due to the caramelized onion. Just don't give me
> >>>>>>> BBQ
> >>>>>>> beans. That's about the only kind I really don't like.
> >>>>>>
> >>>>>> Thanks, I've saved this to read over later.
> >>>>>
> >>>>> lol
> >>>>
> >>>> Well, if you don't think this is a good recipe, please share yours?
> >>>>
> >>>> This is not something I've ever made.
> >>>
> >>> I lol'd because of what looked like a very polite tl;dr
> >>
> >> polite tl;dr ????
> >
> > too long; didn't read
>
> Sorry, I don't know what that means.
>
> What was too long?
>
>
Julie's post that you saved to read later.

--

sf

On Mon, 20 Jun 2016 15:49:59 -0400, Doris Night
> wrote:

> On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:
>
> >On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
> >wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
> >> > wrote:
> >> >
> >> >>
> >> >>
> >> >> "Doris Night" > wrote in message
> >> >> ...
> >> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> >> >> > > wrote:
> >> >> >
> >> >> >>I used 6 caramelized Vidalia's and
> >> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked and
> >> >> >>chopped into small pieces. A good amount of ketchup, a little mustard
> >> >> >>powder, salt, tons of freshly ground black pepper and small amounts of
> >> >> >>brown
> >> >> >>sugar and molasses. After tasting, I decided to add a little tomato
> >> >> >>paste.
> >> >> >>I
> >> >> >>also added some of the bean cooking water and will stash some more in
> >> >> >>the
> >> >> >>fridge in case I need to add more later.
> >> >> >
> >> >> > That's pretty much exactly how I make baked beans, except I prefer to
> >> >> > use passata rather than ketchup.
> >> >>
> >> >> That sounds good! I often use passata instead of ketchup!
> >> >
> >> > Passata is a virtual unknown where I live. I did buy it from an
> >> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
> >> > the nerve to try it yet, mainly because of the expense. Whatever it's
> >> > used in has to be spectacular or else I'll wonder why I wasted my time
> >> > finding it.
> >>
> >> Gosh! That is a surprise. Look here, these are common:
> >>
> >> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
> >>
> >> I hope you can get them soon. They are really good.
> >
> >Not even close to those prices here!
>
> I can get it on sale for $0.97 Canadian at the local NoFrills grocery
> store. I always stock up at that price.
>
Trader Joe's is way more than that.

--

sf

On Mon, 20 Jun 2016 21:17:51 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
> >> > wrote:
> >> >
> >> >>
> >> >>
> >> >> "Doris Night" > wrote in message
> >> >> ...
> >> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> >> >> > > wrote:
> >> >> >
> >> >> >>I used 6 caramelized Vidalia's and
> >> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
> >> >> >>and
> >> >> >>chopped into small pieces. A good amount of ketchup, a little
> >> >> >>mustard
> >> >> >>powder, salt, tons of freshly ground black pepper and small amounts
> >> >> >>of
> >> >> >>brown
> >> >> >>sugar and molasses. After tasting, I decided to add a little tomato
> >> >> >>paste.
> >> >> >>I
> >> >> >>also added some of the bean cooking water and will stash some more
> >> >> >>in
> >> >> >>the
> >> >> >>fridge in case I need to add more later.
> >> >> >
> >> >> > That's pretty much exactly how I make baked beans, except I prefer
> >> >> > to
> >> >> > use passata rather than ketchup.
> >> >>
> >> >> That sounds good! I often use passata instead of ketchup!
> >> >
> >> > Passata is a virtual unknown where I live. I did buy it from an
> >> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
> >> > the nerve to try it yet, mainly because of the expense. Whatever it's
> >> > used in has to be spectacular or else I'll wonder why I wasted my time
> >> > finding it.
> >>
> >> Gosh! That is a surprise. Look here, these are common:
> >>
> >> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
> >>
> >> I hope you can get them soon. They are really good.
> >
> > Not even close to those prices here!
> >
> > Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
> > *very* reasonable price. Others will follow, but I'm not looking
> > anywhere else. If a tube jumps off the shelf and introduces itself to
> > me elsewhere, I might buy it - but I have Trader Joe's for now.
>
> Are you saying you can get them but they are very expensive???

Yes, as bad as the passata. This price isn't too far off (same brand,
smaller tube).
https://smile.amazon.com/Amore-Tomat...e+tomato+paste
I didn't look (or care) for a long time and then noticed that Trader
Joe's has it for around $2 a tube. That's as good as it gets.

--

sf

On 2016-06-20 3:49 PM, Doris Night wrote:
> On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:
>
>> On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>>
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>>> On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> I used 6 caramelized Vidalia's and
>>>>>>> two raw white onions. Also a goodly handful of bacon strips, cooked and
>>>>>>> chopped into small pieces. A good amount of ketchup, a little mustard
>>>>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>>>>> brown
>>>>>>> sugar and molasses. After tasting, I decided to add a little tomato
>>>>>>> paste.
>>>>>>> I
>>>>>>> also added some of the bean cooking water and will stash some more in
>>>>>>> the
>>>>>>> fridge in case I need to add more later.
>>>>>>
>>>>>> That's pretty much exactly how I make baked beans, except I prefer to
>>>>>> use passata rather than ketchup.
>>>>>
>>>>> That sounds good! I often use passata instead of ketchup!
>>>>
>>>> Passata is a virtual unknown where I live. I did buy it from an
>>>> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>>>> the nerve to try it yet, mainly because of the expense. Whatever it's
>>>> used in has to be spectacular or else I'll wonder why I wasted my time
>>>> finding it.
>>>
>>> Gosh! That is a surprise. Look here, these are common:
>>>
>>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>>
>>> I hope you can get them soon. They are really good.
>>
>> Not even close to those prices here!
>
> I can get it on sale for $0.97 Canadian at the local NoFrills grocery
> store. I always stock up at that price.
>
There is a family owned grocery store in Welland where I shop about once
a month. They often have passada for $1 a jar. Whenever I see it on
sale I stock up on it.

On 2016-06-20 5:11 PM, tert in seattle wrote:
> Ophelia wrote:
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>>
>>>> "tert in seattle" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "tert in seattle" > wrote in message
>>>>>> ...
>>>>>>> Ophelia wrote:
>>>>>>>>
>>>>>>>>
>>>>>>>> "Julie Bove" > wrote in message
>>>>>>>> ...
>>>>>>>>> I had been anticipating record highs again, but thankfully they
>>>>>>>>> dropped
>>>>>>>>> the temperatures for our upcoming forecast. One day will even be
>>>>>>>>> cool
>>>>>>>>> and
>>>>>>>>> the hotter weather is now pushed off into next week. At any rate, I
>>>>>>>>> am
>>>>>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>>>>>
>>>>>>>>> I always start with caramelized onions but I am always amazed at how
>>>>>>>>> much
>>>>>>>>> they do cook down. I prefer Walla Walla Sweets for this but they
>>>>>>>>> have
>>>>>>>>> not
>>>>>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>>>>>> asked
>>>>>>>>> at
>>>>>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>>>>>> to
>>>>>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>>>>>> there
>>>>>>>>> for longer than I've lived in the area but I have never been there.
>>>>>>>>> Reason
>>>>>>>>> being that a few people I know said they did stop by and they
>>>>>>>>> weren't
>>>>>>>>> super impressed. I never see many customers there either. But... If
>>>>>>>>> I
>>>>>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>>>>>> my
>>>>>>>>> way home to get some.
>>>>>>>>>
>>>>>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>>>>>> will
>>>>>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>>>>>> Vidalia's
>>>>>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>>>>>> cooked
>>>>>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>>>>>> mustard
>>>>>>>>> powder, salt, tons of freshly ground black pepper and small amounts
>>>>>>>>> of
>>>>>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>>>>>> tomato
>>>>>>>>> paste. I also added some of the bean cooking water and will stash
>>>>>>>>> some
>>>>>>>>> more in the fridge in case I need to add more later. I always think
>>>>>>>>> I
>>>>>>>>> will
>>>>>>>>> need some because they will start to look dry but then if I wait a
>>>>>>>>> little
>>>>>>>>> while, for whatever reason, they will give off more liquid.
>>>>>>>>>
>>>>>>>>> This will cook throughout the night. Depending on the look and
>>>>>>>>> taste,
>>>>>>>>> I
>>>>>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>>>>>> dinner. I have cooked them on low for as long as 20 hours and
>>>>>>>>> they've
>>>>>>>>> been
>>>>>>>>> fine. I always start on high for about an hour just to get them
>>>>>>>>> going.
>>>>>>>>>
>>>>>>>>> And... All for me! For some reason, the only other person I know who
>>>>>>>>> likes
>>>>>>>>> these beans is one of my nephews. Other family members do like baked
>>>>>>>>> beans
>>>>>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from
>>>>>>>>> can
>>>>>>>>> or
>>>>>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>>>>>> less
>>>>>>>>> than most recipes due to the caramelized onion. Just don't give me
>>>>>>>>> BBQ
>>>>>>>>> beans. That's about the only kind I really don't like.
>>>>>>>>
>>>>>>>> Thanks, I've saved this to read over later.
>>>>>>>
>>>>>>> lol
>>>>>>
>>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>>
>>>>>> This is not something I've ever made.
>>>>>
>>>>> I lol'd because of what looked like a very polite tl;dr
>>>>
>>>> polite tl;dr ????
>>>
>>> too long; didn't read
>>
>> Sorry, I don't know what that means.
>>
>> What was too long?
>
> okay I confess I did not lol I was exaggerating I merely guffawed internally
>

The old bat is still at it I see. She posted more than 70 lines of text
from 7 previous posts to add one line of stupid comment.

"Sqwertz" > wrote in message
...
> On Mon, 20 Jun 2016 17:09:07 +0000 (UTC), tert in seattle wrote:
>
>> Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> I had been anticipating record highs again, but thankfully they dropped
>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>> and
>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>
>>>> I always start with caramelized onions but I am always amazed at how
>>>> much
>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>> not
>>>> hit the grocery stores yet. We just had the big onion festival. I asked
>>>> at
>>>> the community FB group and they have been spotted at a few Farmer's
>>>> Markets and also a market that I'll be going by on Wed. that appears to
>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>> there
>>>> for longer than I've lived in the area but I have never been there.
>>>> Reason
>>>> being that a few people I know said they did stop by and they weren't
>>>> super impressed. I never see many customers there either. But... If I
>>>> can't find them when I do my grocery shop, then I will stop there on my
>>>> way home to get some.
>>>>
>>>> I also didn't realize that I had only half a bag of beans. So these
>>>> will
>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>> Vidalia's
>>>> and two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>> mustard
>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>> tomato
>>>> paste. I also added some of the bean cooking water and will stash some
>>>> more in the fridge in case I need to add more later. I always think I
>>>> will
>>>> need some because they will start to look dry but then if I wait a
>>>> little
>>>> while, for whatever reason, they will give off more liquid.
>>>>
>>>> This will cook throughout the night. Depending on the look and taste, I
>>>> may turn the pot off in the afternoon or I may just leave them till
>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>> been
>>>> fine. I always start on high for about an hour just to get them going.
>>>>
>>>> And... All for me! For some reason, the only other person I know who
>>>> likes
>>>> these beans is one of my nephews. Other family members do like baked
>>>> beans
>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>> or
>>>> jar too. It's just that the way that I make these, the carb count is
>>>> less
>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>> beans. That's about the only kind I really don't like.
>>>
>>> Thanks, I've saved this to read over later.
>>
>> lol
>
> Then she'll be back asking Julie how she cooks her beans.

Probably. They were navy in case anyone wondered.

"Ophelia" > wrote in message
...
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> I had been anticipating record highs again, but thankfully they dropped
>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>> and
>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>
>>>> I always start with caramelized onions but I am always amazed at how
>>>> much
>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>> not
>>>> hit the grocery stores yet. We just had the big onion festival. I asked
>>>> at
>>>> the community FB group and they have been spotted at a few Farmer's
>>>> Markets and also a market that I'll be going by on Wed. that appears to
>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>> there
>>>> for longer than I've lived in the area but I have never been there.
>>>> Reason
>>>> being that a few people I know said they did stop by and they weren't
>>>> super impressed. I never see many customers there either. But... If I
>>>> can't find them when I do my grocery shop, then I will stop there on my
>>>> way home to get some.
>>>>
>>>> I also didn't realize that I had only half a bag of beans. So these
>>>> will
>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>> Vidalia's
>>>> and two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>> mustard
>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>> tomato
>>>> paste. I also added some of the bean cooking water and will stash some
>>>> more in the fridge in case I need to add more later. I always think I
>>>> will
>>>> need some because they will start to look dry but then if I wait a
>>>> little
>>>> while, for whatever reason, they will give off more liquid.
>>>>
>>>> This will cook throughout the night. Depending on the look and taste, I
>>>> may turn the pot off in the afternoon or I may just leave them till
>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>> been
>>>> fine. I always start on high for about an hour just to get them going.
>>>>
>>>> And... All for me! For some reason, the only other person I know who
>>>> likes
>>>> these beans is one of my nephews. Other family members do like baked
>>>> beans
>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>> or
>>>> jar too. It's just that the way that I make these, the carb count is
>>>> less
>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>> beans. That's about the only kind I really don't like.
>>>
>>> Thanks, I've saved this to read over later.
>>
>> lol
>
> Well, if you don't think this is a good recipe, please share yours?
>
> This is not something I've ever made.

You wouldn't like it. Part of the appeal is the copious amount of black
pepper.

"Ophelia" > wrote in message
...
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "tert in seattle" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>>
>>>>> "tert in seattle" > wrote in message
>>>>> ...
>>>>>> Ophelia wrote:
>>>>>>>
>>>>>>>
>>>>>>> "Julie Bove" > wrote in message
>>>>>>> ...
>>>>>>>> I had been anticipating record highs again, but thankfully they
>>>>>>>> dropped
>>>>>>>> the temperatures for our upcoming forecast. One day will even be
>>>>>>>> cool
>>>>>>>> and
>>>>>>>> the hotter weather is now pushed off into next week. At any rate, I
>>>>>>>> am
>>>>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>>>>
>>>>>>>> I always start with caramelized onions but I am always amazed at
>>>>>>>> how
>>>>>>>> much
>>>>>>>> they do cook down. I prefer Walla Walla Sweets for this but they
>>>>>>>> have
>>>>>>>> not
>>>>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>>>>> asked
>>>>>>>> at
>>>>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>>>>> Markets and also a market that I'll be going by on Wed. that
>>>>>>>> appears
>>>>>>>> to
>>>>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>>>>> there
>>>>>>>> for longer than I've lived in the area but I have never been there.
>>>>>>>> Reason
>>>>>>>> being that a few people I know said they did stop by and they
>>>>>>>> weren't
>>>>>>>> super impressed. I never see many customers there either. But... If
>>>>>>>> I
>>>>>>>> can't find them when I do my grocery shop, then I will stop there
>>>>>>>> on
>>>>>>>> my
>>>>>>>> way home to get some.
>>>>>>>>
>>>>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>>>>> will
>>>>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>>>>> Vidalia's
>>>>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>>>>> cooked
>>>>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>>>>> mustard
>>>>>>>> powder, salt, tons of freshly ground black pepper and small amounts
>>>>>>>> of
>>>>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>>>>> tomato
>>>>>>>> paste. I also added some of the bean cooking water and will stash
>>>>>>>> some
>>>>>>>> more in the fridge in case I need to add more later. I always think
>>>>>>>> I
>>>>>>>> will
>>>>>>>> need some because they will start to look dry but then if I wait a
>>>>>>>> little
>>>>>>>> while, for whatever reason, they will give off more liquid.
>>>>>>>>
>>>>>>>> This will cook throughout the night. Depending on the look and
>>>>>>>> taste,
>>>>>>>> I
>>>>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>>>>> dinner. I have cooked them on low for as long as 20 hours and
>>>>>>>> they've
>>>>>>>> been
>>>>>>>> fine. I always start on high for about an hour just to get them
>>>>>>>> going.
>>>>>>>>
>>>>>>>> And... All for me! For some reason, the only other person I know
>>>>>>>> who
>>>>>>>> likes
>>>>>>>> these beans is one of my nephews. Other family members do like
>>>>>>>> baked
>>>>>>>> beans
>>>>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from
>>>>>>>> can
>>>>>>>> or
>>>>>>>> jar too. It's just that the way that I make these, the carb count
>>>>>>>> is
>>>>>>>> less
>>>>>>>> than most recipes due to the caramelized onion. Just don't give me
>>>>>>>> BBQ
>>>>>>>> beans. That's about the only kind I really don't like.
>>>>>>>
>>>>>>> Thanks, I've saved this to read over later.
>>>>>>
>>>>>> lol
>>>>>
>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>
>>>>> This is not something I've ever made.
>>>>
>>>> I lol'd because of what looked like a very polite tl;dr
>>>
>>> polite tl;dr ????
>>
>> too long; didn't read
>
> Sorry, I don't know what that means.
>
> What was too long?

I know what it means. People keep telling me that my posts are too wordy and
although I think I know what you meant... The way you worded it made it
sound like I had written a lengthy novel and it was so long that you'd have
to put off reading it until later.

"sf" > wrote in message
...

>
> I've never caramelized onions for mine, it's worth a try. I buy
> Simply Heinz ketchup, so I don't hesitate to use it as my tomato
> component when I want just a tablespoon or two.

I got this recipe, although it's a rather loose one from another diabetic
years ago. She added Splenda to hers but I find that I like it much better
without. I too use Simply Heinz. The caramelized onions are so very sweet
that you don't need to add much more sweetness. You could probably leave out
the molasses and brown sugar but I like the flavor of them so add just a wee
bit. I didn't used to put the raw onion in but dang, I love's me some onions
so I tried this the last time and it made things even better. I do put quite
a lot of ketchup in this because it cooks for so long, you need plenty of
liquid. You could easily use tomato sauce or puree to make up the liquid. I
have done that as well.

"Doris Night" > wrote in message
...
> On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> > wrote:
>
>>I used 6 caramelized Vidalia's and
>>two raw white onions. Also a goodly handful of bacon strips, cooked and
>>chopped into small pieces. A good amount of ketchup, a little mustard
>>powder, salt, tons of freshly ground black pepper and small amounts of
>>brown
>>sugar and molasses. After tasting, I decided to add a little tomato paste.
>>I
>>also added some of the bean cooking water and will stash some more in the
>>fridge in case I need to add more later.
>
> That's pretty much exactly how I make baked beans, except I prefer to
> use passata rather than ketchup.

What is that? I know we've had this discussion before. Perhaps not you and I
but rfc. Tomato puree?

"Ophelia" > wrote in message
...
>
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Doris Night" > wrote in message
>>>> ...
>>>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>>> > > wrote:
>>>> >
>>>> >>I used 6 caramelized Vidalia's and
>>>> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> >>and
>>>> >>chopped into small pieces. A good amount of ketchup, a little mustard
>>>> >>powder, salt, tons of freshly ground black pepper and small amounts
>>>> >>of
>>>> >>brown
>>>> >>sugar and molasses. After tasting, I decided to add a little tomato
>>>> >>paste.
>>>> >>I
>>>> >>also added some of the bean cooking water and will stash some more in
>>>> >>the
>>>> >>fridge in case I need to add more later.
>>>> >
>>>> > That's pretty much exactly how I make baked beans, except I prefer to
>>>> > use passata rather than ketchup.
>>>>
>>>> That sounds good! I often use passata instead of ketchup!
>>>
>>> Passata is a virtual unknown where I live. I did buy it from an
>>> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>>> the nerve to try it yet, mainly because of the expense. Whatever it's
>>> used in has to be spectacular or else I'll wonder why I wasted my time
>>> finding it.
>>
>> Gosh! That is a surprise. Look here, these are common:
>>
>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>
>> I hope you can get them soon. They are really good.
>
> Hmm that doesn't seem to work
>
> I don't know if it will work for you but search on Tesco and passata

But we don't have Tesco here. I do remember this discussion before and I
think that I did send away for some once and wasn't impressed. I just can't
remember exactly what it is.

"sf" > wrote in message
...
> On Mon, 20 Jun 2016 19:24:11 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "sf" > wrote in message
>> > ...
>> >> On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>> >> wrote:
>> >>
>> >>>
>> >>>
>> >>> "Doris Night" > wrote in message
>> >>> ...
>> >>> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> >>> > > wrote:
>> >>> >
>> >>> >>I used 6 caramelized Vidalia's and
>> >>> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>> >>> >>and
>> >>> >>chopped into small pieces. A good amount of ketchup, a little
>> >>> >>mustard
>> >>> >>powder, salt, tons of freshly ground black pepper and small amounts
>> >>> >>of
>> >>> >>brown
>> >>> >>sugar and molasses. After tasting, I decided to add a little tomato
>> >>> >>paste.
>> >>> >>I
>> >>> >>also added some of the bean cooking water and will stash some more
>> >>> >>in
>> >>> >>the
>> >>> >>fridge in case I need to add more later.
>> >>> >
>> >>> > That's pretty much exactly how I make baked beans, except I prefer
>> >>> > to
>> >>> > use passata rather than ketchup.
>> >>>
>> >>> That sounds good! I often use passata instead of ketchup!
>> >>
>> >> Passata is a virtual unknown where I live. I did buy it from an
>> >> Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>> >> the nerve to try it yet, mainly because of the expense. Whatever it's
>> >> used in has to be spectacular or else I'll wonder why I wasted my time
>> >> finding it.
>> >
>> > Gosh! That is a surprise. Look here, these are common:
>> >
>> > https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>> >
>> > I hope you can get them soon. They are really good.
>>
>> Hmm that doesn't seem to work
>>
>> I don't know if it will work for you but search on Tesco and passata
>
> I opened your link with no problem, O. Thanks.

I just got the blank Google page.

"sf" > wrote in message
...
> On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >>
>> >> "Doris Night" > wrote in message
>> >> ...
>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> >> > > wrote:
>> >> >
>> >> >>I used 6 caramelized Vidalia's and
>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>> >> >>and
>> >> >>chopped into small pieces. A good amount of ketchup, a little
>> >> >>mustard
>> >> >>powder, salt, tons of freshly ground black pepper and small amounts
>> >> >>of
>> >> >>brown
>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>> >> >>paste.
>> >> >>I
>> >> >>also added some of the bean cooking water and will stash some more
>> >> >>in
>> >> >>the
>> >> >>fridge in case I need to add more later.
>> >> >
>> >> > That's pretty much exactly how I make baked beans, except I prefer
>> >> > to
>> >> > use passata rather than ketchup.
>> >>
>> >> That sounds good! I often use passata instead of ketchup!
>> >
>> > Passata is a virtual unknown where I live. I did buy it from an
>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>> > used in has to be spectacular or else I'll wonder why I wasted my time
>> > finding it.
>>
>> Gosh! That is a surprise. Look here, these are common:
>>
>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>
>> I hope you can get them soon. They are really good.
>
> Not even close to those prices here!
>
> Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
> *very* reasonable price. Others will follow, but I'm not looking
> anywhere else. If a tube jumps off the shelf and introduces itself to
> me elsewhere, I might buy it - but I have Trader Joe's for now.

I recently posted of this. Seemingly every store has it for cheap now.

"Doris Night" > wrote in message
...
> On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:
>
>>On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>>wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>> > wrote:
>>> >
>>> >>
>>> >>
>>> >> "Doris Night" > wrote in message
>>> >> ...
>>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>> >> > > wrote:
>>> >> >
>>> >> >>I used 6 caramelized Vidalia's and
>>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>>> >> >>and
>>> >> >>chopped into small pieces. A good amount of ketchup, a little
>>> >> >>mustard
>>> >> >>powder, salt, tons of freshly ground black pepper and small amounts
>>> >> >>of
>>> >> >>brown
>>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>>> >> >>paste.
>>> >> >>I
>>> >> >>also added some of the bean cooking water and will stash some more
>>> >> >>in
>>> >> >>the
>>> >> >>fridge in case I need to add more later.
>>> >> >
>>> >> > That's pretty much exactly how I make baked beans, except I prefer
>>> >> > to
>>> >> > use passata rather than ketchup.
>>> >>
>>> >> That sounds good! I often use passata instead of ketchup!
>>> >
>>> > Passata is a virtual unknown where I live. I did buy it from an
>>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>>> > used in has to be spectacular or else I'll wonder why I wasted my time
>>> > finding it.
>>>
>>> Gosh! That is a surprise. Look here, these are common:
>>>
>>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>>
>>> I hope you can get them soon. They are really good.
>>
>>Not even close to those prices here!
>
> I can get it on sale for $0.97 Canadian at the local NoFrills grocery
> store. I always stock up at that price.

It's not that cheap here. More like $2-3 depending on the size of the tube.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>> > wrote:
>>> >
>>> >>
>>> >>
>>> >> "Doris Night" > wrote in message
>>> >> ...
>>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>> >> > > wrote:
>>> >> >
>>> >> >>I used 6 caramelized Vidalia's and
>>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>>> >> >>and
>>> >> >>chopped into small pieces. A good amount of ketchup, a little
>>> >> >>mustard
>>> >> >>powder, salt, tons of freshly ground black pepper and small amounts
>>> >> >>of
>>> >> >>brown
>>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>>> >> >>paste.
>>> >> >>I
>>> >> >>also added some of the bean cooking water and will stash some more
>>> >> >>in
>>> >> >>the
>>> >> >>fridge in case I need to add more later.
>>> >> >
>>> >> > That's pretty much exactly how I make baked beans, except I prefer
>>> >> > to
>>> >> > use passata rather than ketchup.
>>> >>
>>> >> That sounds good! I often use passata instead of ketchup!
>>> >
>>> > Passata is a virtual unknown where I live. I did buy it from an
>>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>>> > used in has to be spectacular or else I'll wonder why I wasted my time
>>> > finding it.
>>>
>>> Gosh! That is a surprise. Look here, these are common:
>>>
>>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>>
>>> I hope you can get them soon. They are really good.
>>
>> Not even close to those prices here!
>>
>> Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
>> *very* reasonable price. Others will follow, but I'm not looking
>> anywhere else. If a tube jumps off the shelf and introduces itself to
>> me elsewhere, I might buy it - but I have Trader Joe's for now.
>
> Are you saying you can get them but they are very expensive???

She hasn't looked. I did post of this and recently. The tubes were very
expensive. I did buy them once in a while, usually added to a mail order to
bump up the total to get free shipping.

But recently, Big Lots started carrying them for cheap. I thought I just got
lucky and bought several. But since then, the price has come way down,
everywhere. Not sure why.

"sf" > wrote in message
...
> On Mon, 20 Jun 2016 21:17:51 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia"
>> >> > >
>> >> > wrote:
>> >> >
>> >> >>
>> >> >>
>> >> >> "Doris Night" > wrote in message
>> >> >> ...
>> >> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> >> >> > > wrote:
>> >> >> >
>> >> >> >>I used 6 caramelized Vidalia's and
>> >> >> >>two raw white onions. Also a goodly handful of bacon strips,
>> >> >> >>cooked
>> >> >> >>and
>> >> >> >>chopped into small pieces. A good amount of ketchup, a little
>> >> >> >>mustard
>> >> >> >>powder, salt, tons of freshly ground black pepper and small
>> >> >> >>amounts
>> >> >> >>of
>> >> >> >>brown
>> >> >> >>sugar and molasses. After tasting, I decided to add a little
>> >> >> >>tomato
>> >> >> >>paste.
>> >> >> >>I
>> >> >> >>also added some of the bean cooking water and will stash some
>> >> >> >>more
>> >> >> >>in
>> >> >> >>the
>> >> >> >>fridge in case I need to add more later.
>> >> >> >
>> >> >> > That's pretty much exactly how I make baked beans, except I
>> >> >> > prefer
>> >> >> > to
>> >> >> > use passata rather than ketchup.
>> >> >>
>> >> >> That sounds good! I often use passata instead of ketchup!
>> >> >
>> >> > Passata is a virtual unknown where I live. I did buy it from an
>> >> > Italian deli, but it was $5 for a small jar... gah. Haven't worked
>> >> > up
>> >> > the nerve to try it yet, mainly because of the expense. Whatever
>> >> > it's
>> >> > used in has to be spectacular or else I'll wonder why I wasted my
>> >> > time
>> >> > finding it.
>> >>
>> >> Gosh! That is a surprise. Look here, these are common:
>> >>
>> >> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>> >>
>> >> I hope you can get them soon. They are really good.
>> >
>> > Not even close to those prices here!
>> >
>> > Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
>> > *very* reasonable price. Others will follow, but I'm not looking
>> > anywhere else. If a tube jumps off the shelf and introduces itself to
>> > me elsewhere, I might buy it - but I have Trader Joe's for now.
>>
>> Are you saying you can get them but they are very expensive???
>
> Yes, as bad as the passata. This price isn't too far off (same brand,
> smaller tube).
> https://smile.amazon.com/Amore-Tomat...e+tomato+paste
> I didn't look (or care) for a long time and then noticed that Trader
> Joe's has it for around $2 a tube. That's as good as it gets.

Look around you. The price is now down everywhere.

On Mon, 20 Jun 2016 15:35:59 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:
>>
>>>On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>>>wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>>> > wrote:
>>>> >
>>>> >>
>>>> >>
>>>> >> "Doris Night" > wrote in message
>>>> >> ...
>>>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>>> >> > > wrote:
>>>> >> >
>>>> >> >>I used 6 caramelized Vidalia's and
>>>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> >> >>and
>>>> >> >>chopped into small pieces. A good amount of ketchup, a little
>>>> >> >>mustard
>>>> >> >>powder, salt, tons of freshly ground black pepper and small amounts
>>>> >> >>of
>>>> >> >>brown
>>>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>>>> >> >>paste.
>>>> >> >>I
>>>> >> >>also added some of the bean cooking water and will stash some more
>>>> >> >>in
>>>> >> >>the
>>>> >> >>fridge in case I need to add more later.
>>>> >> >
>>>> >> > That's pretty much exactly how I make baked beans, except I prefer
>>>> >> > to
>>>> >> > use passata rather than ketchup.
>>>> >>
>>>> >> That sounds good! I often use passata instead of ketchup!
>>>> >
>>>> > Passata is a virtual unknown where I live. I did buy it from an
>>>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>>>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>>>> > used in has to be spectacular or else I'll wonder why I wasted my time
>>>> > finding it.
>>>>
>>>> Gosh! That is a surprise. Look here, these are common:
>>>>
>>>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>>>
>>>> I hope you can get them soon. They are really good.
>>>
>>>Not even close to those prices here!
>>
>> I can get it on sale for $0.97 Canadian at the local NoFrills grocery
>> store. I always stock up at that price.
>
>It's not that cheap here. More like $2-3 depending on the size of the tube.

I regularly buy tomato paste for 49¢ a 6 oz can.... in all my years
I've never cooked anything that called for tomato paste that needed
less than 6 ounces... wtf do people do with those tubes, brush their
teeth, treat vaginal yeast infections?

On 6/20/2016 1:28 PM, Sqwertz wrote:
> On Mon, 20 Jun 2016 17:09:07 +0000 (UTC), tert in seattle wrote:
>
>> Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> I had been anticipating record highs again, but thankfully they dropped
>>>> the temperatures for our upcoming forecast. One day will even be cool and
>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>
>>>> I always start with caramelized onions but I am always amazed at how much
>>>> they do cook down. I prefer Walla Walla Sweets for this but they have not
>>>> hit the grocery stores yet. We just had the big onion festival. I asked at
>>>> the community FB group and they have been spotted at a few Farmer's
>>>> Markets and also a market that I'll be going by on Wed. that appears to
>>>> sell mostly produce and in the winter, Christmas trees. It has been there
>>>> for longer than I've lived in the area but I have never been there. Reason
>>>> being that a few people I know said they did stop by and they weren't
>>>> super impressed. I never see many customers there either. But... If I
>>>> can't find them when I do my grocery shop, then I will stop there on my
>>>> way home to get some.
>>>>
>>>> I also didn't realize that I had only half a bag of beans. So these will
>>>> be a tad heavy on the onions, even for me. I used 6 caramelized Vidalia's
>>>> and two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> and chopped into small pieces. A good amount of ketchup, a little mustard
>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>> brown sugar and molasses. After tasting, I decided to add a little tomato
>>>> paste. I also added some of the bean cooking water and will stash some
>>>> more in the fridge in case I need to add more later. I always think I will
>>>> need some because they will start to look dry but then if I wait a little
>>>> while, for whatever reason, they will give off more liquid.
>>>>
>>>> This will cook throughout the night. Depending on the look and taste, I
>>>> may turn the pot off in the afternoon or I may just leave them till
>>>> dinner. I have cooked them on low for as long as 20 hours and they've been
>>>> fine. I always start on high for about an hour just to get them going.
>>>>
>>>> And... All for me! For some reason, the only other person I know who likes
>>>> these beans is one of my nephews. Other family members do like baked beans
>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can or
>>>> jar too. It's just that the way that I make these, the carb count is less
>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>> beans. That's about the only kind I really don't like.
>>>
>>> Thanks, I've saved this to read over later.
>>
>> lol
>
> Then she'll be back asking Julie how she cooks her beans.
>
> -sw
>
I was wondering why save that for later?!? Maybe so she understands it
when people start abusing Julie later over it? A study guide?


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Mon, 20 Jun 2016 15:35:59 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:
>>
>>>On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>>>wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
>>>> > wrote:
>>>> >
>>>> >>
>>>> >>
>>>> >> "Doris Night" > wrote in message
>>>> >> ...
>>>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>>> >> > > wrote:
>>>> >> >
>>>> >> >>I used 6 caramelized Vidalia's and
>>>> >> >>two raw white onions. Also a goodly handful of bacon strips, cooked
>>>> >> >>and
>>>> >> >>chopped into small pieces. A good amount of ketchup, a little
>>>> >> >>mustard
>>>> >> >>powder, salt, tons of freshly ground black pepper and small amounts
>>>> >> >>of
>>>> >> >>brown
>>>> >> >>sugar and molasses. After tasting, I decided to add a little tomato
>>>> >> >>paste.
>>>> >> >>I
>>>> >> >>also added some of the bean cooking water and will stash some more
>>>> >> >>in
>>>> >> >>the
>>>> >> >>fridge in case I need to add more later.
>>>> >> >
>>>> >> > That's pretty much exactly how I make baked beans, except I prefer
>>>> >> > to
>>>> >> > use passata rather than ketchup.
>>>> >>
>>>> >> That sounds good! I often use passata instead of ketchup!
>>>> >
>>>> > Passata is a virtual unknown where I live. I did buy it from an
>>>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked up
>>>> > the nerve to try it yet, mainly because of the expense. Whatever it's
>>>> > used in has to be spectacular or else I'll wonder why I wasted my time
>>>> > finding it.
>>>>
>>>> Gosh! That is a surprise. Look here, these are common:
>>>>
>>>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>>>
>>>> I hope you can get them soon. They are really good.
>>>
>>>Not even close to those prices here!
>>
>> I can get it on sale for $0.97 Canadian at the local NoFrills grocery
>> store. I always stock up at that price.
>
>It's not that cheap here. More like $2-3 depending on the size of the tube.

Pasata doesn't come in a tube. It comes in a tall jar, or sometimes a
tetra-pac box.

http://www.thekitchn.com/what-is-tom...and-how-156321

Doris