Bobs? Was sure you wouldn't want to miss this one.

mwa mwa Zee ( :


Posted on sci.med.cardiology June 11

Author: hareleif
Subject: bob's beans
Body: HI Bob


Judging from your musical beans comments 6/7, I'd deduce youve never heard
of "cooking the farts out of them". Its a texas thing - when you break down
the fiber by slow cooking at least 4 hours, they dont make gas.

Thought you might benefit from hearing that. Beans dont have to make
noise, and so good for you. I must say tho, your news post is very very
personal and perhaps a letter best not sent, but filed instead.

"Zee" > wrote in message
om...
> Bobs? Was sure you wouldn't want to miss this one.
>
> mwa mwa Zee ( :
>
>
> Posted on sci.med.cardiology June 11
>
> Author: hareleif
> Subject: bob's beans
> Body: HI Bob
>
>
> Judging from your musical beans comments 6/7, I'd deduce youve never heard
> of "cooking the farts out of them". Its a texas thing - when you break
down
> the fiber by slow cooking at least 4 hours, they dont make gas.
>
> Thought you might benefit from hearing that. Beans dont have to make
> noise, and so good for you. I must say tho, your news post is very very
> personal and perhaps a letter best not sent, but filed instead.

I have a feeling this will be one of the more useful usenet posts I've ever
read :-)

--
Looney
-------------------------------------------------------------
Rant of the Loon
http://looneytoohey.blogspot.com/

Zee wrote:

> Bobs? Was sure you wouldn't want to miss this one.
>
> mwa mwa Zee ( :

Zee is a person who claims, and daily demonstrates, that she has lost
a great percentage of what would be normal mental faculties. She says
it's because of statins, but other conjectures certainly seem in
order. She also claims to have been an editor who is able to assess
the quality of writing, and she reminds subscribers to SMC of that
frequently. In badly written, rather prosaic prose.

She now seems to be stalking me since I explained a while back that
beans don't need to be soaked before cooking and that seems to have
utterly unbalanced her. Poor woman can't seem to get past that
apparently humiliating (?) experience (for whatever puzzling reasons)
and now she wants to poke and prod to get even or something. She
offered her granny and people in third world countries as sources for
her beliefs about beans.

I love this newest stunt of hers. Follow me to other NGs I hang out in
and try to embarrass me. <LOL> Google and get a real eyeful of her
dementia in action. She knows I subscribe to SCM, but is following in
the footsteps of her newest hero, Dr. Andrew B. Chung, the Atlanta
cardiologist with no hospital admitting privileges (?) and bulldozer
religious fundamentalism worthy of the taliban.

> Posted on sci.med.cardiology June 11

Since this is the source of the post quoted below, I added SMC to the
list of crossposts that Zee omitted. So it gets back to the
originating group. Her sincerity is a stellar example to, well, no one.

> Author: hareleif
> Subject: bob's beans
> Body: HI Bob
>
> Judging from your musical beans comments 6/7, I'd deduce youve
> never heard of "cooking the farts out of them". Its a texas thing -
> when you break down the fiber by slow cooking at least 4 hours,
> they dont make gas.

So let's look at the claim here. Cooking beans for a long time will
"cook the farts out of them" says hareleif who seems to have been born
today on usenet. No record of this name before June 11, 2004. Could it
be a sock? Back to the beans...

Time alone won't do it. But, yes, there are ways to drastically
curtail the gassiness. They come with penalty, though.

New England style baked beans are cooked for hours and hours - often
as long as 12 hours - and still provide the musicality so cherished by
the guys watching football games in the fall. The molasses keeps them
acid. Other conditions need to be present to minimize the gassiness in
beans, starting with the kind of beans being used. Navy and Lima beans
are the most gassy while peanuts and soybeans are at the other end of
that smelly spectrum.

There are two things that food scientists generally think contribute
to gassiness in beans. Oligosaccharides, a family of complex sugars -
raffinose, stachyose and verbascose - essentially indigestible to
humans, and fiber, which in beans is hemicellulose and cellulose, also
indigestible to humans. Our intestinal flora, however, looooove the
sugars and cellulose and consume them with reckless abandon and create
a lot of CO2 and other tootling supplies.

Different kinds of beans have them in differing amounts and ratios.
Oligosaccharides can, indeed, be somewhat reduced by cooking beans in
a lot of water irrespective of pH. And, concomitantly, undesirably
larger amounts of carbs and protein will be lost with increased volume
of water. Curiously, beans will take up more water if cooked in small
amounts of water; they will be more plump if cooked in just enough
water to cover.

An alkaline environment (around 1/8 teaspoon baking soda per cup of
dry beans is the usual rule of thumb) will soften the cellulose and
help minimize gassiness. But alkalinity will also leach out proteins,
carbs, and a good deal of any flavor in the beans. Cooking beans in an
acidic environment will harden the cell walls and make the resulting
dishes more gassy but will preserve the nutritional quality and flavor
better.

Experienced cooks put their pre-cooked beans into soups and sauces
when they do is because tomatoes, molasses, wine, vinegar, and other
ingredients make for an acid environment. The beans will continue to
cook and absorb some flavor elements, but they'll stop getting softer.
Beans can be held for a long time in an acid matrix, once cooked to
the desired degree of softness, without further softening. Its a
restaurant technique.

hareleif goes on to say:
> Thought you might benefit from hearing that. Beans dont have to
> make noise, and so good for you. I must say tho, your news post
> is very very personal and perhaps a letter best not sent, but filed
> instead.

I truly appreciate your advice and it's readily apparent that you
obviously know how everyone should best live. I must say tho that this
last part of your news post is very very personal and perhaps a letter
best not sent, but filed instead.

Happy beans to you, hareleif, and the Zee you rode in on.

Poor Zee. It's all about the beans. Those obsession-making beans.
Those beans that bring their own sad compulsions. I keep telling her
it's about the beans, but she says no it isn't. I believe her.

No, seriously...

Bob

Looney wrote:

> "Zee" > wrote in message
> om...
>
>>Bobs? Was sure you wouldn't want to miss this one.
>>
>>mwa mwa Zee ( :
>>
>>Posted on sci.med.cardiology June 11
>>
>> Author: hareleif
>> Subject: bob's beans
>> Body: HI Bob
>>
>>Judging from your musical beans comments 6/7, I'd deduce youve never heard
>>of "cooking the farts out of them". Its a texas thing - when you break
>>down the fiber by slow cooking at least 4 hours, they dont make gas.
>>
>>Thought you might benefit from hearing that. Beans dont have to make
>>noise, and so good for you. I must say tho, your news post is very very
>>personal and perhaps a letter best not sent, but filed instead.
>
>
> I have a feeling this will be one of the more useful usenet posts I've ever
> read :-)

Sorry. The science says hareleif (whoever that might be - no google
before today - is simply wrong.

See my reply to the post from wacko Zee for the whole story.

Pastorio

"Looney" > wrote in message .com>...
> "Zee" > wrote in message
> om...
> > Bobs? Was sure you wouldn't want to miss this one.
> >
> > mwa mwa Zee ( :
> >
> >
> > Posted on sci.med.cardiology June 11
> >
> > Author: hareleif
> > Subject: bob's beans
> > Body: HI Bob
> >
> >
> > Judging from your musical beans comments 6/7, I'd deduce youve never heard
> > of "cooking the farts out of them". Its a texas thing - when you break
> down
> > the fiber by slow cooking at least 4 hours, they dont make gas.
> >
> > Thought you might benefit from hearing that. Beans dont have to make
> > noise, and so good for you. I must say tho, your news post is very very
> > personal and perhaps a letter best not sent, but filed instead.
>
> I have a feeling this will be one of the more useful usenet posts I've ever
> read :-)




Very nice blog. The Dante thing....

Zee

"Bob (this one)" > wrote in message >...
> Zee wrote:
>
> > Bobs? Was sure you wouldn't want to miss this one.
> >
> > mwa mwa Zee ( :
>
> Zee is a person who claims, and daily demonstrates, that she has lost
> a great percentage of what would be normal mental faculties. She says
> it's because of statins, but other conjectures certainly seem in
> order. She also claims to have been an editor who is able to assess
> the quality of writing, and she reminds subscribers to SMC of that
> frequently. In badly written, rather prosaic prose.
>
> She now seems to be stalking me since I explained a while back that
> beans don't need to be soaked before cooking and that seems to have
> utterly unbalanced her. Poor woman can't seem to get past that
> apparently humiliating (?) experience (for whatever puzzling reasons)
> and now she wants to poke and prod to get even or something. She
> offered her granny and people in third world countries as sources for
> her beliefs about beans.
>
> I love this newest stunt of hers. Follow me to other NGs I hang out in
> and try to embarrass me. <LOL> Google and get a real eyeful of her
> dementia in action. She knows I subscribe to SCM, but is following in
> the footsteps of her newest hero, Dr. Andrew B. Chung, the Atlanta
> cardiologist with no hospital admitting privileges (?) and bulldozer
> religious fundamentalism worthy of the taliban.
>
> > Posted on sci.med.cardiology June 11
>
> Since this is the source of the post quoted below, I added SMC to the
> list of crossposts that Zee omitted. So it gets back to the
> originating group. Her sincerity is a stellar example to, well, no one.
>
> > Author: hareleif
> > Subject: bob's beans
> > Body: HI Bob
> >
> > Judging from your musical beans comments 6/7, I'd deduce youve
> > never heard of "cooking the farts out of them". Its a texas thing -
> > when you break down the fiber by slow cooking at least 4 hours,
> > they dont make gas.
>
> So let's look at the claim here. Cooking beans for a long time will
> "cook the farts out of them" says hareleif who seems to have been born
> today on usenet. No record of this name before June 11, 2004. Could it
> be a sock? Back to the beans...
>
> Time alone won't do it. But, yes, there are ways to drastically
> curtail the gassiness. They come with penalty, though.
>
> New England style baked beans are cooked for hours and hours - often
> as long as 12 hours - and still provide the musicality so cherished by
> the guys watching football games in the fall. The molasses keeps them
> acid. Other conditions need to be present to minimize the gassiness in
> beans, starting with the kind of beans being used. Navy and Lima beans
> are the most gassy while peanuts and soybeans are at the other end of
> that smelly spectrum.
>
> There are two things that food scientists generally think contribute
> to gassiness in beans. Oligosaccharides, a family of complex sugars -
> raffinose, stachyose and verbascose - essentially indigestible to
> humans, and fiber, which in beans is hemicellulose and cellulose, also
> indigestible to humans. Our intestinal flora, however, looooove the
> sugars and cellulose and consume them with reckless abandon and create
> a lot of CO2 and other tootling supplies.
>
> Different kinds of beans have them in differing amounts and ratios.
> Oligosaccharides can, indeed, be somewhat reduced by cooking beans in
> a lot of water irrespective of pH. And, concomitantly, undesirably
> larger amounts of carbs and protein will be lost with increased volume
> of water. Curiously, beans will take up more water if cooked in small
> amounts of water; they will be more plump if cooked in just enough
> water to cover.
>
> An alkaline environment (around 1/8 teaspoon baking soda per cup of
> dry beans is the usual rule of thumb) will soften the cellulose and
> help minimize gassiness. But alkalinity will also leach out proteins,
> carbs, and a good deal of any flavor in the beans. Cooking beans in an
> acidic environment will harden the cell walls and make the resulting
> dishes more gassy but will preserve the nutritional quality and flavor
> better.
>
> Experienced cooks put their pre-cooked beans into soups and sauces
> when they do is because tomatoes, molasses, wine, vinegar, and other
> ingredients make for an acid environment. The beans will continue to
> cook and absorb some flavor elements, but they'll stop getting softer.
> Beans can be held for a long time in an acid matrix, once cooked to
> the desired degree of softness, without further softening. Its a
> restaurant technique.
>
> hareleif goes on to say:
> > Thought you might benefit from hearing that. Beans dont have to
> > make noise, and so good for you. I must say tho, your news post
> > is very very personal and perhaps a letter best not sent, but filed
> > instead.
>
> I truly appreciate your advice and it's readily apparent that you
> obviously know how everyone should best live. I must say tho that this
> last part of your news post is very very personal and perhaps a letter
> best not sent, but filed instead.
>
> Happy beans to you, hareleif, and the Zee you rode in on.
>
> Poor Zee. It's all about the beans. Those obsession-making beans.
> Those beans that bring their own sad compulsions. I keep telling her
> it's about the beans, but she says no it isn't. I believe her.
>
> No, seriously...
>
> Bob



Lighten up Bob. Even you don't have room for another row of railroad
tracks down the middle of your chest.

Zee

Zee wrote:

> "Bob (this one)" > wrote in message >...
>
>>Zee wrote:
>>
>>>Bobs? Was sure you wouldn't want to miss this one.
>>>
>>>mwa mwa Zee ( :
>>
>>Zee is a person who claims, and daily demonstrates, that she has lost
>>a great percentage of what would be normal mental faculties. She says
>>it's because of statins, but other conjectures certainly seem in
>>order. She also claims to have been an editor who is able to assess
>>the quality of writing, and she reminds subscribers to SMC of that
>>frequently. In badly written, rather prosaic prose.
>>
>>She now seems to be stalking me since I explained a while back that
>>beans don't need to be soaked before cooking and that seems to have
>>utterly unbalanced her. Poor woman can't seem to get past that
>>apparently humiliating (?) experience (for whatever puzzling reasons)
>>and now she wants to poke and prod to get even or something. She
>>offered her granny and people in third world countries as sources for
>>her beliefs about beans.
>>
>>I love this newest stunt of hers. Follow me to other NGs I hang out in
>>and try to embarrass me. <LOL> Google and get a real eyeful of her
>>dementia in action. She knows I subscribe to SCM, but is following in
>>the footsteps of her newest hero, Dr. Andrew B. Chung, the Atlanta
>>cardiologist with no hospital admitting privileges (?) and bulldozer
>>religious fundamentalism worthy of the taliban.
>>
>>
>>>Posted on sci.med.cardiology June 11
>>
>>Since this is the source of the post quoted below, I added SMC to the
>>list of crossposts that Zee omitted. So it gets back to the
>>originating group. Her sincerity is a stellar example to, well, no one.
>>
>>
>>>Author: hareleif
>>
>> > Subject: bob's beans
>> > Body: HI Bob
>>
>>>Judging from your musical beans comments 6/7, I'd deduce youve
>>>never heard of "cooking the farts out of them". Its a texas thing -
>>>when you break down the fiber by slow cooking at least 4 hours,
>>>they dont make gas.
>>
>>So let's look at the claim here. Cooking beans for a long time will
>>"cook the farts out of them" says hareleif who seems to have been born
>>today on usenet. No record of this name before June 11, 2004. Could it
>>be a sock? Back to the beans...
>>
>>Time alone won't do it. But, yes, there are ways to drastically
>>curtail the gassiness. They come with penalty, though.
>>
>>New England style baked beans are cooked for hours and hours - often
>>as long as 12 hours - and still provide the musicality so cherished by
>>the guys watching football games in the fall. The molasses keeps them
>>acid. Other conditions need to be present to minimize the gassiness in
>>beans, starting with the kind of beans being used. Navy and Lima beans
>>are the most gassy while peanuts and soybeans are at the other end of
>>that smelly spectrum.
>>
>>There are two things that food scientists generally think contribute
>>to gassiness in beans. Oligosaccharides, a family of complex sugars -
>>raffinose, stachyose and verbascose - essentially indigestible to
>>humans, and fiber, which in beans is hemicellulose and cellulose, also
>>indigestible to humans. Our intestinal flora, however, looooove the
>>sugars and cellulose and consume them with reckless abandon and create
>>a lot of CO2 and other tootling supplies.
>>
>>Different kinds of beans have them in differing amounts and ratios.
>>Oligosaccharides can, indeed, be somewhat reduced by cooking beans in
>>a lot of water irrespective of pH. And, concomitantly, undesirably
>>larger amounts of carbs and protein will be lost with increased volume
>>of water. Curiously, beans will take up more water if cooked in small
>>amounts of water; they will be more plump if cooked in just enough
>>water to cover.
>>
>>An alkaline environment (around 1/8 teaspoon baking soda per cup of
>>dry beans is the usual rule of thumb) will soften the cellulose and
>>help minimize gassiness. But alkalinity will also leach out proteins,
>>carbs, and a good deal of any flavor in the beans. Cooking beans in an
>>acidic environment will harden the cell walls and make the resulting
>>dishes more gassy but will preserve the nutritional quality and flavor
>>better.
>>
>>Experienced cooks put their pre-cooked beans into soups and sauces
>>when they do is because tomatoes, molasses, wine, vinegar, and other
>>ingredients make for an acid environment. The beans will continue to
>>cook and absorb some flavor elements, but they'll stop getting softer.
>>Beans can be held for a long time in an acid matrix, once cooked to
>>the desired degree of softness, without further softening. Its a
>>restaurant technique.
>>
>>hareleif goes on to say:
>>
>>>Thought you might benefit from hearing that. Beans dont have to
>>>make noise, and so good for you. I must say tho, your news post
>>>is very very personal and perhaps a letter best not sent, but filed
>>>instead.
>>
>>I truly appreciate your advice and it's readily apparent that you
>>obviously know how everyone should best live. I must say tho that this
>>last part of your news post is very very personal and perhaps a letter
>>best not sent, but filed instead.
>>
>>Happy beans to you, hareleif, and the Zee you rode in on.
>>
>>Poor Zee. It's all about the beans. Those obsession-making beans.
>>Those beans that bring their own sad compulsions. I keep telling her
>>it's about the beans, but she says no it isn't. I believe her.
>>
>>No, seriously...
>>
>>Bob
>
> Lighten up Bob. Even you don't have room for another row of railroad
> tracks down the middle of your chest.

<LOL> Zee's answer to being shown to be a malicious, deranged fool.
Nevermind about the science, try to *get* Bob with yet another silly
source of beans wisdom. What a hoot Zee is. And what perfectly
wonderful diagnostic capacity.

Brilliant! She deliberately posts to groups that I read but she
doesn't to try to humiliate me and *I* should lighten up. She pees on
her feet, and somehow I'm behaving badly.

So how about that Texas method of cooking beans? Gonna immediately
adopt it? Still about the beans, Zeeper? Gonna forever be about the
beans? Poor Zee being led around by her, um, beans.

Pastorio

Bob (this one) wrote:
> Brilliant! She deliberately posts to groups that I read but she doesn't
> to try to humiliate me and *I* should lighten up. She pees on her feet,
> and somehow I'm behaving badly.
>


If you were a *gentleman*, you would offer to pee on her shoes for her.
What were we discussing again?

Best regards,
Bob

On Sat, 12 Jun 2004 11:56:32 -0400, "Bob (this one)" >
wrote:

>Zee wrote:
>
>> "Bob (this one)" > wrote in message >...
>>
>>>Zee wrote:
>>>


Excuse me for butting in, but don't you two have something else to do
for few years...?



L.

On 2004-06-12, Bob (this one) > wrote:
>
><LOL> Zee's answer to being shown to be a malicious, deranged fool.

....as opposed to inconsiderate twit who posts 130+ lines for 12 line
reply. Trim your posts, please. Thank you.

nb

notbob wrote:

> On 2004-06-12, Bob (this one) > wrote:
>
>><LOL> Zee's answer to being shown to be a malicious, deranged fool.
>
> ...as opposed to inconsiderate twit who posts 130+ lines for 12 line
> reply. Trim your posts, please. Thank you.

See, Zippy, there's this. I deliberately left it that way so you could
see it again. I'd hate for you to go into the quiz only having seen it
once.

But, seriously...

There's not really a quiz. I bet you missed the memo about reading
posts not being mandatory. But I bet you were a whiz in arithmetic
class. Or took a whiz... Something about a whiz.

Bob

wrote:

> On Sat, 12 Jun 2004 11:56:32 -0400, "Bob (this one)" >
> wrote:
>
>>Zee wrote:
>>
>>>"Bob (this one)" > wrote in message >...
>>>
>>>>Zee wrote:
>>>>
> Excuse me for butting in, but don't you two have something else to do
> for few years...?

Hey, listener. How's it hanging? You haven't taken a shot at me in a
while, so I guess you were just missing your old buddy.

I must commend you for your recent good behavior. I want to be just
like you when I grow up.

No, seriously...

Bob