I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA


--
Untie the two knots to email me

A closed mouth gathers no foot.

On Mon, 05 Dec 2005 18:07:22 GMT, Ken Knecht >
wrote:

>I'm getting a bit tired of ham hocks and beans the way I usually make
>them - northern beans (I don't care for navy), dehydrated onion, a little
>chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
>course. After the beans are cooked some salt and pepper. Anything I can
>add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
>Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
>soaking the beans now to make a batch tomorrow.

Here's my bean with bacon soup. I frequently add ham hocks or shanks
to mine, although they're not listed in the ingredients. Actually, I
do that more often than not. When I cook bacon for the soup, I tend
to nibble away at it until I find myself with meatless soup!

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : beans-legumes soups-chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer for 1 1/2 to 2 hours, or until
beans are tender. Add liquid smoke to taste.


- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Ken Knecht wrote:
> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit?

Not much. Once you start fooling around with them, the dish mutates
into something weird that may or may not be good. What I try to do is
vary the accompaniments to the beans. Bread, biscuits, tortillas,
crackers, or cornbread. Salads with varying dressings. Sherbet makes
a great finish after a bowl of beans.

> Liquid smoke? Bullion cubes?

No.

> Maybe chopped fresh (possibly browned?) instead of dehydrated onions?

Fresh, yes. I don't chop the onion, though. I just halve it so I can
fish it out at the end before serving.

> I'm soaking the beans now to make a batch tomorrow.

If you're anxious for something different, you might consider adding
one finely minced serrano chile. -aem

In article >,
Ken Knecht > wrote:

> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA

First, start with stock instead of water.
Chicken, beef or pork works, beef is richer but I use chicken most of
the time.

chopped FRESH onion
Chopped shallot
minced or powdered garlic
a nice sized bulb of grated ginger root
powdered white pepper
a single sprig of rosemary (I remove it after cooking)
a pinch of sage
fresh mince basil
chopped up pre-cooked bacon

That is what I personally use.

Many people add grated or cubed carrot

Cheers!

Om -> Having trouble typing after doing in the backs of two knuckles
with the cleaver and lucky to have her fingertips! :-P )
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I add chili powder, onion, garlic, a bit of cumin and tomato paste to my ham
hock and beans. I also do a multi-bean combination, pinto, kidney, black,
northern, lentils, barley, split peas, the soup thickens itself.

Lynne
"Ken Knecht" > wrote in message
...
> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA
>
>
> --
> Untie the two knots to email me
>
> A closed mouth gathers no foot.
>
>
>

On 2005-12-05, OmManiPadmeOmelet > wrote:

> First, start with stock instead of water.

Agreed. I was about to suggest same. Maybe not all stock, but I
usually go 1/3-1/2, depending on the salt content and if I'm using
homemade, canned, or concentrated. Some stock is always better than
just water.

nb

On Mon 05 Dec 2005 11:07:22a, Ken Knecht wrote in rec.food.cooking:

> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA
>
>

Hot pepper flakes, a bay leaf, some thyme. With fresh hock I would cook in
stock or broth. Fresh onion is almost always preferable to dehydrated when
making something like this. A celery stalk wouldn't hurt.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Ken Knecht wrote:
> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a
> little chopped garlic, and a smoked or fresh (preferred) ham hock.
> And water of course. After the beans are cooked some salt and pepper.
> Anything I can add to this to improve the taste a bit? Liquid smoke?
> Bullion cubes? Maybe chopped fresh (possibly browned?) instead of
> dehydrated onions? I'm soaking the beans now to make a batch tomorrow.
>
> TIA

You might try finding ham stock paste/base to add a bit more flavour to the
water you use with the beans. Carmelized onions would help the taste a bit,
I think. Do you add a bay leaf or two when you're cooking the beans? I
always do.

Jill

On 2005-12-05, Ken Knecht > wrote:

> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.

Absolutely!! Always use fresh onions. Saute them a bit with the
garlic and then put them aside and add to beans later to get the
crispness level you want. Maybe add a couple green onions. Also, one
finely minced carrot always adds another dimension without
overwhelming the beans. I almost always use a bay leaf. And what's
with the fresh rather than smoked hock? Smoked brings added flavor to
the dish. Or saute the onions/garlic in bacon grease for the smoke
flavor. Serve with a good Louisiana hot sauce. There's so much you
can do. Bullion cubes are better than a poke in the eye with a sharp
stick, but you can do better. See my comments about stock elsewhere
in this thread.

nb

OmManiPadmeOmelet wrote:
> In article >,
> Ken Knecht > wrote:
>
>> I'm getting a bit tired of ham hocks and beans the way I usually make
>> them - northern beans (I don't care for navy), dehydrated onion, a
>> little chopped garlic, and a smoked or fresh (preferred) ham hock.
>> And water of course. After the beans are cooked some salt and
>> pepper. Anything I can add to this to improve the taste a bit?
>> Liquid smoke? Bullion cubes? Maybe chopped fresh (possibly browned?)
>> instead of dehydrated onions? I'm soaking the beans now to make a
>> batch tomorrow.
>>
>> TIA
>
> First, start with stock instead of water.
> Chicken, beef or pork works, beef is richer but I use chicken most of
> the time.
>
> chopped FRESH onion
> Chopped shallot
> minced or powdered garlic
> a nice sized bulb of grated ginger root
> powdered white pepper
> a single sprig of rosemary (I remove it after cooking)
> a pinch of sage
> fresh mince basil
> chopped up pre-cooked bacon
>
> That is what I personally use.
>
> Many people add grated or cubed carrot
>
> Cheers!
>
> Om -> Having trouble typing after doing in the backs of two knuckles
> with the cleaver and lucky to have her fingertips! :-P )

OUCH!

Jill

"Ken Knecht" > wrote in message
...
> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA

If you're looking to add depth of flavor then I would recommend the following:

Sauté whatever meat you have handy preferably until lightly browned. Add a
mirepoix and a little more olive oil or butter until soft.

Add the soaked beans and some stock.

Add a bay leaf, some thyme, a sprig or 2 of parsley or any other herbs you like
and simmer until the beans are tender. Adjust the salt and pepper and serve.

Dimitri




(mirepoix = onion celery & carrot all diced)

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Ken Knecht > wrote:
> >
> >> I'm getting a bit tired of ham hocks and beans the way I usually make
> >> them - northern beans (I don't care for navy), dehydrated onion, a
> >> little chopped garlic, and a smoked or fresh (preferred) ham hock.
> >> And water of course. After the beans are cooked some salt and
> >> pepper. Anything I can add to this to improve the taste a bit?
> >> Liquid smoke? Bullion cubes? Maybe chopped fresh (possibly browned?)
> >> instead of dehydrated onions? I'm soaking the beans now to make a
> >> batch tomorrow.
> >>
> >> TIA
> >
> > First, start with stock instead of water.
> > Chicken, beef or pork works, beef is richer but I use chicken most of
> > the time.
> >
> > chopped FRESH onion
> > Chopped shallot
> > minced or powdered garlic
> > a nice sized bulb of grated ginger root
> > powdered white pepper
> > a single sprig of rosemary (I remove it after cooking)
> > a pinch of sage
> > fresh mince basil
> > chopped up pre-cooked bacon
> >
> > That is what I personally use.
> >
> > Many people add grated or cubed carrot
> >
> > Cheers!
> >
> > Om -> Having trouble typing after doing in the backs of two knuckles
> > with the cleaver and lucky to have her fingertips! :-P )
>
> OUCH!
>
> Jill
>
>

Indeed... ;-p
It's been AGES since I've cut myself in the kitchen.
Never fails tho', when I do it, I generally do it pretty badly.

<sigh> I was trying to get one more slice of mozarella cheese off of a
block that was getting a bit thin. When I was pressing down, the block
suddenly rolled bringing my fingers right under the knife as it slipped.

Moral is, GRATE what is left of the damned block when it gets that
small! <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Ken Knecht wrote:
> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy).

Huh? That's like saying blindfolded you can tell which color M & M
you're eating. If you didn't see the package and no one said, cooked
in a dish you'd not be able to tell great northerns from navys.

Sheldon

In article . com>,
"Sheldon" > wrote:

> Ken Knecht wrote:
> > I'm getting a bit tired of ham hocks and beans the way I usually make
> > them - northern beans (I don't care for navy).
>
> Huh? That's like saying blindfolded you can tell which color M & M
> you're eating. If you didn't see the package and no one said, cooked
> in a dish you'd not be able to tell great northerns from navys.
>
> Sheldon
>

I did not know that there was a difference?
Mom used to use those two names interchangeably.

What is the difference?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Ken Knecht > wrote:

> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA

Consider 1 tablespoon of Miso into the mix. It is a given here light or
dark.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

In article >,
Ken Knecht > wrote:

> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA

A little bouillon. If I were making soup and starting with that , I'd
include chopped celery and coarsely shredded carrot. A bay leaf and
some ground black pepper, too. No liquid smoke for me, thanks.
--
http://www.jamlady.eboard.com, updated 12-4-05, Skyline Aglow

On 5-Dec-2005, Ken Knecht > wrote:

> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.
>
> TIA

The best bean soup I've ever eaten was at the Golden Ox restaurant at the Kansas
City stockyards. Their secret weapon was a small amount of tomato. I had no
idea there was any tomato in the soup until the chef graciously provided his
recipe. It was an every thursday special in 1973 and probably still is. Other then
that it was pretty much like most posters here make it. Frankly I've never been
able to duplicate their soup even given their recipe in advance. I've since lost it,
so it doesn't matter now.

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

> In article >, Ken Knecht
> > wrote:>
>
>> I'm getting a bit tired of ham hocks and beans the way I usually
>> make them....

If ham hocks are the objective, this is won't help,
but if you're using them to flavor the beans:
substitute smoked turkey legs for the smoked ham hocks.

I've substituted smoked turkey legs for smoked ham hocks
with good results in making soup. Never tried fresh.

Dave S

In article >,
Melba's Jammin' > wrote:

> In article >,
> Ken Knecht > wrote:
>
> > I'm getting a bit tired of ham hocks and beans the way I usually make
> > them - northern beans (I don't care for navy), dehydrated onion, a little
> > chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> > course. After the beans are cooked some salt and pepper. Anything I can
> > add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> > Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> > soaking the beans now to make a batch tomorrow.
> >
> > TIA
>
> A little bouillon. If I were making soup and starting with that , I'd
> include chopped celery and coarsely shredded carrot. A bay leaf and
> some ground black pepper, too. No liquid smoke for me, thanks.

Hey! You changed your pic!!!

:-( :-( :-(
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>>In article >,
>>> Ken Knecht > wrote:
>>>
>>>
>>>>I'm getting a bit tired of ham hocks and beans the way I usually make
>>>>them - northern beans (I don't care for navy), dehydrated onion, a
>>>>little chopped garlic, and a smoked or fresh (preferred) ham hock.
>>>>And water of course. After the beans are cooked some salt and
>>>>pepper. Anything I can add to this to improve the taste a bit?
>>>>Liquid smoke? Bullion cubes? Maybe chopped fresh (possibly browned?)
>>>>instead of dehydrated onions? I'm soaking the beans now to make a
>>>>batch tomorrow.
>>>>
>>>>TIA
>>>
>>>First, start with stock instead of water.
>>>Chicken, beef or pork works, beef is richer but I use chicken most of
>>>the time.
>>>
>>>chopped FRESH onion
>>>Chopped shallot
>>>minced or powdered garlic
>>>a nice sized bulb of grated ginger root
>>>powdered white pepper
>>>a single sprig of rosemary (I remove it after cooking)
>>>a pinch of sage
>>>fresh mince basil
>>>chopped up pre-cooked bacon
>>>
>>>That is what I personally use.
>>>
>>>Many people add grated or cubed carrot
>>>
>>>Cheers!
>>>
>>>Om -> Having trouble typing after doing in the backs of two knuckles
>>>with the cleaver and lucky to have her fingertips! :-P )
>>
>>OUCH!
>>
>>Jill
>>
>>
>
>
> Indeed... ;-p
> It's been AGES since I've cut myself in the kitchen.
> Never fails tho', when I do it, I generally do it pretty badly.
>
> <sigh> I was trying to get one more slice of mozarella cheese off of a
> block that was getting a bit thin. When I was pressing down, the block
> suddenly rolled bringing my fingers right under the knife as it slipped.
>
> Moral is, GRATE what is left of the damned block when it gets that
> small! <lol>

I cut myself for the first time yesterday. big slice in my left middle
finger. I have a job interview on Wed., and I hope that the
bandaid/healing cut won't make me look irresponsible.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"Ken Knecht" > wrote in message
...
> I'm getting a bit tired of ham hocks and beans the way I usually make
> them - northern beans (I don't care for navy), dehydrated onion, a little
> chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> course. After the beans are cooked some salt and pepper. Anything I can
> add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> soaking the beans now to make a batch tomorrow.

I like a smoked flavor in my thicker vs "brothed" beans, so I use strong
smoked ham ends and drippings from a ham, or bacon-end-chunks from the
butchers.
Also try adding to the cooking pot any of the following, alone or in combo:
chicken fat/chicken boullion
chopped carrot
tomato
barbeque sauce (there are so many, you have to find a flavor you like)
dry mustard
a little brown sugar with some vinegar (to get a hint of the two - not so
much to flavor it as to "give the mix a hint" with them)
celery leaves.


>
> TIA
>
>
> --
> Untie the two knots to email me
>
> A closed mouth gathers no foot.
>
>
>

Using a half beef half chicken stock/broth will greatly enhance the
flavor. Water adds no flavor to a dish, so any liquid flavor you can
add will be a benefit. I'd suggest a combination of the beef and
chicken to avoid the dish being too "chickeny" or too "tinny" (and
beefy) as commercial beef stock often has a faint metallic taste. I
find a combination of the two works well when cooking with pork.

kevnbro wrote:
> Using a half beef half chicken stock/broth will greatly enhance the
> flavor. Water adds no flavor to a dish, so any liquid flavor you can
> add will be a benefit. I'd suggest a combination of the beef and
> chicken to avoid the dish being too "chickeny" or too "tinny" (and
> beefy) as commercial beef stock often has a faint metallic taste. I
> find a combination of the two works well when cooking with pork.

Pork with chicken and beef stock... what are you, the tuttie-fruitie,
heinz 57, taste in ass kitchen weirdo.

Sheldon

In article > ,
sarah bennett > wrote:

> >
> >
> > Indeed... ;-p
> > It's been AGES since I've cut myself in the kitchen.
> > Never fails tho', when I do it, I generally do it pretty badly.
> >
> > <sigh> I was trying to get one more slice of mozarella cheese off of a
> > block that was getting a bit thin. When I was pressing down, the block
> > suddenly rolled bringing my fingers right under the knife as it slipped.
> >
> > Moral is, GRATE what is left of the damned block when it gets that
> > small! <lol>
>
> I cut myself for the first time yesterday. big slice in my left middle
> finger. I have a job interview on Wed., and I hope that the
> bandaid/healing cut won't make me look irresponsible.
>
> --
>
> saerah

You could always use it to get him into a conversation about
cooking..... ;-)

Good luck at the interview!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 05 Dec 2005 18:07:22 GMT, Ken Knecht >
wrote:

>I'm getting a bit tired of ham hocks and beans the way I usually make
>them - northern beans (I don't care for navy), dehydrated onion, a little
>chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
>course. After the beans are cooked some salt and pepper. Anything I can
>add to this to improve the taste a bit? Liquid smoke? Bullion cubes?

use soem decent bacon. I used to make a stock from it so I could
remove soem of the grease. it has more flavor then the hamhocks.
Knight-Toolworks
http://www.knight-toolworks.com
affordable handmade wooden planes

kevnbro wrote:
> Using a half beef half chicken stock/broth will greatly enhance the
> flavor. Water adds no flavor to a dish, so any liquid flavor you can
> add will be a benefit. I'd suggest a combination of the beef and
> chicken to avoid the dish being too "chickeny" or too "tinny" (and
> beefy) as commercial beef stock often has a faint metallic taste. I
> find a combination of the two works well when cooking with pork.
>

I thought the ham hock was supposed to add the flavor? Maybe a pork
stock instead of beef or chicken????

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > Ken Knecht > wrote:
> >
> > > I'm getting a bit tired of ham hocks and beans the way I usually make
> > > them - northern beans (I don't care for navy), dehydrated onion, a little
> > > chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
> > > course. After the beans are cooked some salt and pepper. Anything I can
> > > add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> > > Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
> > > soaking the beans now to make a batch tomorrow.
> > >
> > > TIA
> >
> > A little bouillon. If I were making soup and starting with that , I'd
> > include chopped celery and coarsely shredded carrot. A bay leaf and
> > some ground black pepper, too. No liquid smoke for me, thanks.
>
> Hey! You changed your pic!!!
>
> :-( :-( :-(

You noticed -- but I haven't had one since I moved to the newest version
of NewsWatcher (2 months ago). I found a website that creates the
X-face without much effort on my part. I gotta find Rolling Pin Woman,
though, and bring her back -- We are One.
--
http://www.jamlady.eboard.com, updated 12-4-05, Skyline Aglow

OmManiPadmeOmelet wrote:
> In article > ,
> sarah bennett > wrote:
>
>
>>>
>>>Indeed... ;-p
>>>It's been AGES since I've cut myself in the kitchen.
>>>Never fails tho', when I do it, I generally do it pretty badly.
>>>
>>><sigh> I was trying to get one more slice of mozarella cheese off of a
>>>block that was getting a bit thin. When I was pressing down, the block
>>>suddenly rolled bringing my fingers right under the knife as it slipped.
>>>
>>>Moral is, GRATE what is left of the damned block when it gets that
>>>small! <lol>
>>
>>I cut myself for the first time yesterday. big slice in my left middle
>>finger. I have a job interview on Wed., and I hope that the
>>bandaid/healing cut won't make me look irresponsible.
>>
>>--
>>
>>saerah
>
>
> You could always use it to get him into a conversation about
> cooking..... ;-)
>
> Good luck at the interview!
>
> Cheers!

Actually, I have thought about that because it is a managerial position
at a upscale grocer. A humorous ancedote about why knife safety is so
important or something


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

OmManiPadmeOmelet wrote:
> In article . com>,
> "Sheldon" > wrote:
>
>> Ken Knecht wrote:
>>> I'm getting a bit tired of ham hocks and beans the way I usually
>>> make them - northern beans (I don't care for navy).
>>
>> Huh? That's like saying blindfolded you can tell which color M & M
>> you're eating. If you didn't see the package and no one said, cooked
>> in a dish you'd not be able to tell great northerns from navys.
>>
>> Sheldon
>>
>
> I did not know that there was a difference?
> Mom used to use those two names interchangeably.
>
> What is the difference?

Here's inviting Sheldon to tell us all about SIZE. Great northern beans are
larger white beans than are navy beans. But (ahem) he was in the Navy.
(chuckling)

Jill

jmcquown wrote:
>
> Here's inviting Sheldon to tell us all about SIZE. Great northern beans are
> larger white beans than are navy beans. But (ahem) he was in the Navy.
> (chuckling)
>
> Jill

And some of those little navy beans, unless they are packaged as
'tender cook' can be as hard as rocks and take forever to cook. I
don't have a pressure cooker so I don't know what effect that would
have on them. But those little fellers are yummy.

In article <KE8lf.11174$Wu.1998@fed1read05>,
PastaLover > wrote:

> kevnbro wrote:
> > Using a half beef half chicken stock/broth will greatly enhance the
> > flavor. Water adds no flavor to a dish, so any liquid flavor you can
> > add will be a benefit. I'd suggest a combination of the beef and
> > chicken to avoid the dish being too "chickeny" or too "tinny" (and
> > beefy) as commercial beef stock often has a faint metallic taste. I
> > find a combination of the two works well when cooking with pork.
> >
>
> I thought the ham hock was supposed to add the flavor? Maybe a pork
> stock instead of beef or chicken????

Maybe, but I've personally found that mixed meats don't really damage
flavor. I generally start with chicken stock for beans, and still add
the pork meat.

I've also mixed beef and veggie stocks to make gravy.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Melba's Jammin' > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> > > In article >,
> > > Ken Knecht > wrote:
> > >
> > > > I'm getting a bit tired of ham hocks and beans the way I usually make
> > > > them - northern beans (I don't care for navy), dehydrated onion, a
> > > > little
> > > > chopped garlic, and a smoked or fresh (preferred) ham hock. And water
> > > > of
> > > > course. After the beans are cooked some salt and pepper. Anything I can
> > > > add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
> > > > Maybe chopped fresh (possibly browned?) instead of dehydrated onions?
> > > > I'm
> > > > soaking the beans now to make a batch tomorrow.
> > > >
> > > > TIA
> > >
> > > A little bouillon. If I were making soup and starting with that , I'd
> > > include chopped celery and coarsely shredded carrot. A bay leaf and
> > > some ground black pepper, too. No liquid smoke for me, thanks.
> >
> > Hey! You changed your pic!!!
> >
> > :-( :-( :-(
>
> You noticed -- but I haven't had one since I moved to the newest version
> of NewsWatcher (2 months ago). I found a website that creates the
> X-face without much effort on my part. I gotta find Rolling Pin Woman,
> though, and bring her back -- We are One.


Indeed!!! :-)

I also use MT Newswatcher and have not yet figured out how to add that
picture???

Help?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article > ,
sarah bennett > wrote:

> OmManiPadmeOmelet wrote:
> > In article > ,
> > sarah bennett > wrote:
> >
> >
> >>>
> >>>Indeed... ;-p
> >>>It's been AGES since I've cut myself in the kitchen.
> >>>Never fails tho', when I do it, I generally do it pretty badly.
> >>>
> >>><sigh> I was trying to get one more slice of mozarella cheese off of a
> >>>block that was getting a bit thin. When I was pressing down, the block
> >>>suddenly rolled bringing my fingers right under the knife as it slipped.
> >>>
> >>>Moral is, GRATE what is left of the damned block when it gets that
> >>>small! <lol>
> >>
> >>I cut myself for the first time yesterday. big slice in my left middle
> >>finger. I have a job interview on Wed., and I hope that the
> >>bandaid/healing cut won't make me look irresponsible.
> >>
> >>--
> >>
> >>saerah
> >
> >
> > You could always use it to get him into a conversation about
> > cooking..... ;-)
> >
> > Good luck at the interview!
> >
> > Cheers!
>
> Actually, I have thought about that because it is a managerial position
> at a upscale grocer. A humorous ancedote about why knife safety is so
> important or something

<giggles>

After this fiasco, I plan to invest in a cheese board!

I've not had this serious of a cut in a very, very long time
and it's a royal PITA!

Fortunately, only one is really deep. The other just hurts.

It's not actually over the knuckle, but right above it just half-way
between the fingernail base and the joint.

I use that cleaver to cut thru bones. It could have been a lot worse.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "Sheldon" > wrote:
> >
> >> Ken Knecht wrote:
> >>> I'm getting a bit tired of ham hocks and beans the way I usually
> >>> make them - northern beans (I don't care for navy).
> >>
> >> Huh? That's like saying blindfolded you can tell which color M & M
> >> you're eating. If you didn't see the package and no one said, cooked
> >> in a dish you'd not be able to tell great northerns from navys.
> >>
> >> Sheldon
> >>
> >
> > I did not know that there was a difference?
> > Mom used to use those two names interchangeably.
> >
> > What is the difference?
>
> Here's inviting Sheldon to tell us all about SIZE. Great northern beans are
> larger white beans than are navy beans. But (ahem) he was in the Navy.
> (chuckling)
>
> Jill
>
>

Waiting with 'bated breath....... ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"itsjoannotjoann" > wrote:

> jmcquown wrote:
> >
> > Here's inviting Sheldon to tell us all about SIZE. Great northern beans are
> > larger white beans than are navy beans. But (ahem) he was in the Navy.
> > (chuckling)
> >
> > Jill
>
> And some of those little navy beans, unless they are packaged as
> 'tender cook' can be as hard as rocks and take forever to cook. I
> don't have a pressure cooker so I don't know what effect that would
> have on them. But those little fellers are yummy.
>

Pre-soaking softens things up to save time.

Try black soybean sometime. :-)
Even with a pressure cooker, those benefit from a long pre-soak.

They quadruple in size during the soak!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article > ,
> sarah bennett > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>>In article > ,
>>> sarah bennett > wrote:
>>>
>>>
>>>
>>>>>Indeed... ;-p
>>>>>It's been AGES since I've cut myself in the kitchen.
>>>>>Never fails tho', when I do it, I generally do it pretty badly.
>>>>>
>>>>><sigh> I was trying to get one more slice of mozarella cheese off of a
>>>>>block that was getting a bit thin. When I was pressing down, the block
>>>>>suddenly rolled bringing my fingers right under the knife as it slipped.
>>>>>
>>>>>Moral is, GRATE what is left of the damned block when it gets that
>>>>>small! <lol>
>>>>
>>>>I cut myself for the first time yesterday. big slice in my left middle
>>>>finger. I have a job interview on Wed., and I hope that the
>>>>bandaid/healing cut won't make me look irresponsible.
>>>>
>>>>--
>>>>
>>>>saerah
>>>
>>>
>>>You could always use it to get him into a conversation about
>>>cooking..... ;-)
>>>
>>>Good luck at the interview!
>>>
>>>Cheers!
>>
>>Actually, I have thought about that because it is a managerial position
>>at a upscale grocer. A humorous ancedote about why knife safety is so
>>important or something
>
>
> <giggles>
>
> After this fiasco, I plan to invest in a cheese board!
>
> I've not had this serious of a cut in a very, very long time
> and it's a royal PITA!
>
> Fortunately, only one is really deep. The other just hurts.
>
> It's not actually over the knuckle, but right above it just half-way
> between the fingernail base and the joint.
>
> I use that cleaver to cut thru bones. It could have been a lot worse.

Isn't it funny how that one little sentence can put things into
perspective?


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Melba's Jammin' > wrote:

> > You noticed -- but I haven't had one since I moved to the newest version
> > of NewsWatcher (2 months ago). I found a website that creates the
> > X-face without much effort on my part. I gotta find Rolling Pin Woman,
> > though, and bring her back -- We are One.
>
>
> Indeed!!! :-)
>
> I also use MT Newswatcher and have not yet figured out how to add that
> picture???
>
> Help?

Google is your friend. And NewsWatcher's Help (Help-->Online Manual)
file is reasonable enough -
<http://www.smfr.org/mtnw/docs/AppendixB.html#X_Face> I used Saving
Face for my hat lady; for the current code I used
http://www.mythic-beasts.com/tools-toys/xface/ -- that one gives you
some choices and previews.
Have fun.

OB Food I posted this recipe here exactly four years ago when I said I
was going to smack WhatsHisNameHisNameIsJamie if he didn't stop trying
to wake up his brand new daughter all the time. :-) She was four
yesterday. And she's charming and a little pill. A normal female:

Aggression Cookies

Recipe By: Posted to rec.food.cooking again by Barb Schaller 12-6-05
Serving Size: 180
Preparation Time: 0:00
Categories: Cookies

Amount Measure Ingredient Preparation Method
3 cups brown sugar
3 cups margarine or butter, or half of each
6 cups oatmeal
1 tablespoon baking soda
3 cups flour

Put all this in a huge bowl and mash, knead, squeeze. The more you
knead, mash, squeeze and beat the general bejunior out of the dough, the
better you'll feel and the better the cookies will taste. Then form
into small balls, midway between filbert size and English walnut size,
on an ungreased cooky sheet. Butter the bottom of a small glass, dip it
in granulated sugar and mash the balls flat. Keep doing it. You need
butter the glass bottom only once or twice, be re-dip it in sugar for
each ball. Then bake at 350? for 10-12 minutes.

Recipe is easily halved.

Family Circle, 12/71 -- Peg Bracken's column?
----------

Per serving (excluding unknown items): 32 Calories; less than one gram
Fat (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg
Cholesterol; 50mg Sodium
_____
--
http://www.jamlady.eboard.com, updated 12-4-05, Skyline Aglow

In article >,
OmManiPadmeOmelet > wrote:
(snip)
>
> I also use MT Newswatcher and have not yet figured out how to add that
> picture???
>
> Help?

And be sure to test it on alt.test - it's for just such a purpose.

OB Food:

* Exported from MasterCook Mac *

Cranberry Black Walnut Pound Cake

Recipe By : posted by Barb Schaller to rec.food.cooking on 12-6-05
Serving Size : 1 Preparation Time :0:00
Categories : Cakes/Cake Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 # unsalted butter
2 Tbsp. grated lemon rind
6 whole eggs
2 Tbsp. lemon juice
2 cups sifted cake flour
1 tsp. vanilla extract
1 # powdered sugar -- sifted
1 cup black walnut pieces -- coarsely chopped
1 cup fresh or frozen cranberries -- coarsely chopped
Powdered sugar for dusting

Heat oven to 300 degrees. Lightly butter and flour a 9² tube pan or
Bundt pan; set aside.

Cream the butter and powdered sugar in a mixing bowl; beating until
light and fluffy. Add the eggs, one at a time, continuing to beat. Add
the lemon juice and vanilla. Now gently fold in the flour, followed by
the lemon rind, nuts and berries.

Pour batter into prepared pan. Bake in the preheated oven about 1-1/2
hours. Test by inserting a toothpick; it should come out clean.

cool cake in the pan on wire rack about 10 minutes, then unmold and
place on a rack to cool thoroughly. Sprinkle with sifted powdered
sugar. Serve at room temperature. Makes 12-16 servings.


- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1759 Calories; 35g Fat (18%
calories from fat); 56g Protein; 299g Carbohydrate; 1301mg Cholesterol;
385mg Sodium
Food Exchanges: 5 1/2 Lean Meat; 3 1/2 Fat; 19 1/2 Other Carbohydrates

NOTES : Source: Star Tribune Garden Section, 9/21/95. Article by Ann
Burckhardt.

_____
--
http://www.jamlady.eboard.com, updated 12-4-05, Skyline Aglow

In article >,
sarah bennett > wrote:

> > <giggles>
> >
> > After this fiasco, I plan to invest in a cheese board!
> >
> > I've not had this serious of a cut in a very, very long time
> > and it's a royal PITA!
> >
> > Fortunately, only one is really deep. The other just hurts.
> >
> > It's not actually over the knuckle, but right above it just half-way
> > between the fingernail base and the joint.
> >
> > I use that cleaver to cut thru bones. It could have been a lot worse.
>
> Isn't it funny how that one little sentence can put things into
> perspective?
>
>
> --
>
> saerah

Indeedy!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Dave S wrote:
>> In article >, Ken Knecht
>> > wrote:>
>>
>>> I'm getting a bit tired of ham hocks and beans the way I usually
>>> make them....
>
> If ham hocks are the objective, this is won't help,
> but if you're using them to flavor the beans:
> substitute smoked turkey legs for the smoked ham hocks.
>
> I've substituted smoked turkey legs for smoked ham hocks
> with good results in making soup. Never tried fresh.
>
> Dave S

I've used smoked turkey legs & wings in a pot of greens and would be willing
to try them in a pot of beans as well, although I do love the taste of beans
with good smoked hocks!

Jill