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kat
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 Posted: Fri Nov 14, 2008 5:41 pm Post subject: Re: In the beantime... |
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Giusi said:
| Quote: | "Mungo "Two Sheds" Toadfoot" ha scritto nel messaggio
Talking of which, a decent recipe for good Mexican-stylee refried
beans would be useful. I've never made them myself so I'll have to
investigate. How hard can it be?
Si
Lots of them online, but you must use lard, that I recall.
What about the pasta e fagioli we all (mostly) made last year? Can't
imagine not likeing that.
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Is that the one that's like a thick soup?
--
kat
>^..^< |
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Giusi
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| Posted: Fri Nov 14, 2008 5:47 pm Post subject: Re: In the beantime... |
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"kat" ha scritto nel messaggio >
| Quote: | Giusi said:
"Mungo "Two Sheds" Toadfoot" ha scritto nel messaggio
Talking of which, a decent recipe for good Mexican-stylee refried
beans would be useful. I've never made them myself so I'll have to
investigate. How hard can it be?
Si
Lots of them online, but you must use lard, that I recall.
What about the pasta e fagioli we all (mostly) made last year? Can't
imagine not likeing that.
Is that the one that's like a thick soup?
kat
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I think so. Each person made it his/her own way. |
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Mungo \"Two Sheds\" Toadf
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| Posted: Fri Nov 14, 2008 6:09 pm Post subject: Re: In the beantime... |
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Giusi wrote:
| Quote: | "Mungo "Two Sheds" Toadfoot" ha scritto nel messaggio
Talking of which, a decent recipe for good Mexican-stylee refried
beans would be useful. I've never made them myself so I'll have to
investigate. How hard can it be?
Si
Lots of them online, but you must use lard, that I recall.
What about the pasta e fagioli we all (mostly) made last year? Can't
imagine not likeing that.
|
It's not that I don't like beans, it's just that I see them as something to
throw into a meal rather than a meal unto themselves.
Pasta e fagioi, eh? <Fires up a Google>
Baked beans and pasta? Sounds ok. Sounds like Italian beans on (mushy,
admittedly) toast actually :)
Si |
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Mungo \"Two Sheds\" Toadf
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| Posted: Fri Nov 14, 2008 6:12 pm Post subject: Re: In the beantime... |
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Mungo "Two Sheds" Toadfoot wrote:
| Quote: |
Pasta e fagioi, eh?
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Own up, who pinched my 'l'?
Si |
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Giusi
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| Posted: Fri Nov 14, 2008 6:16 pm Post subject: Re: In the beantime... |
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"Mungo "Two Sheds" Toadfoot" > Giusi wrote:
| Quote: |
What about the pasta e fagioli we all (mostly) made last year? Can't
imagine not likeing that.
It's not that I don't like beans, it's just that I see them as something
to throw into a meal rather than a meal unto themselves.
Pasta e fagioi, eh? <Fires up a Google
Baked beans and pasta? Sounds ok. Sounds like Italian beans on (mushy,
admittedly) toast actually :)
Si
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No resemblance at all. It is, to me, simply one of the most magical taste
transformations in the world.
You're young. You can change your mind. Even though you have an "in" with
the grocery you still might want to pay less for meat someday, plus beans
actually help remove blood fat deposits.
Lots of populations survived to today because of beans and therefore they
must have made them palatable. |
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congokid
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| Posted: Fri Nov 14, 2008 6:16 pm Post subject: Re: In the beantime... |
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In article <6nvjtnF13dokU1@mid.individual.net>, Giusi
<decobabeone@yahoo.com> writes
| Quote: | Autumn is arrived here. How about an offering of bean dishes? What's
yours?
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Anyone else tried my bean dish which I posted here in the past?
--
congokid
Eating out in London? Read my tips...
http://congokid.com |
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Giusi
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| Posted: Fri Nov 14, 2008 6:17 pm Post subject: Re: In the beantime... |
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"Mungo "Two Sheds" Toadfoot" > Mungo "Two Sheds" Toadfoot wrote:
| Quote: |
Pasta e fagioi, eh?
Own up, who pinched my 'l'?
Si
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It wasn't your L I aimed at. |
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June Hughes
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| Posted: Fri Nov 14, 2008 6:35 pm Post subject: Re: In the beantime... |
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In message <7bpJd1NhwWHJFwBq@congokid.demon.co.uk>, congokid
<congokid@congokid.com> writes
| Quote: | In article <6nvjtnF13dokU1@mid.individual.net>, Giusi
decobabeone@yahoo.com> writes
Autumn is arrived here. How about an offering of bean dishes? What's
yours?
Anyone else tried my bean dish which I posted here in the past?
|
Any chance of posting it again, congokid?
--
June Hughes
<DISCLAIMER>
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prohibited and may constitute grounds for action, either civil or criminal. |
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Pete Wilkins
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| Posted: Fri Nov 14, 2008 7:23 pm Post subject: Re: In the beantime... |
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"Mungo "Two Sheds" Toadfoot" <eastREMOVEkent@gmail.com> wrote in message
news:gfjipv$tdj$1@feeder.motzarella.org...
| Quote: |
The tatties *have* to be cooked properly in the oven though - none of this
microwave business.
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I use an unglazed earthenware pot type of thing I bought years ago from I
can't remember where. It was sold as a potato baker and it works a treat on
the stove (a diffuser must be used) giving the spuds that proper baked taste.
No washing or cleaning it either, it has blackened inside over the years but I
suppose that helps to add flavour.
--
Pete |
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Serena Blanchflower
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| Posted: Fri Nov 14, 2008 7:29 pm Post subject: Re: In the beantime... |
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* Giusi wrote, On 12/11/2008 08:54:
| Quote: | Autumn is arrived here. How about an offering of bean dishes? What's
yours?
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To merge this with another thread, I used to have a carer who was part
Maltese. She told me that a traditional Maltese dish that she'd had,
when visiting relatives, was a casserole made with layers of pork,
butter beans, fennel and (I think) potato.
This was a slow cooked dish, so we were never able to try it but she
did make a very good, quicker, dish combining pork, butter beans and
fennel, with a bit of lemon, shallot and stock/cider.
--
Cheers, Serena
For everything you have missed you have gained something else; and for
everything you gain, you lose something else. (Ralph Waldo Emerson) |
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Pete Wilkins
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| Posted: Fri Nov 14, 2008 7:34 pm Post subject: Re: In the beantime... |
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"Pete Wilkins" <peeweet@brokengmail.com> wrote in message
news:00b33494$0$11315$c3e8da3@news.astraweb.com...
| Quote: |
I use an unglazed earthenware pot type of thing I bought years ago from I
can't remember where.
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Sorry to follow up my own post, I found the item I mentioned online here,
though that's not where I bought it from.
http://www.alacook.co.uk/item--Potato-Baker-French-Earthenware--romer_pot.html
--
Pete |
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Janet Baraclough
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| Posted: Fri Nov 14, 2008 8:15 pm Post subject: Re: In the beantime... |
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The message <gfjpuj$th7$1@feeder.motzarella.org>
from "Mungo \"Two Sheds\" Toadfoot" <eastREMOVEkent@gmail.com> contains
these words:
| Quote: | Mungo "Two Sheds" Toadfoot wrote:
Pasta e fagioi, eh?
Own up, who pinched my 'l'?
|
You ost it, you go and ook for it.
Janet |
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kat
Guest
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| Posted: Sat Nov 15, 2008 12:44 am Post subject: Re: In the beantime... |
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Giusi said:
| Quote: | "kat" ha scritto nel messaggio
Giusi said:
"Mungo "Two Sheds" Toadfoot" ha scritto nel messaggio
Talking of which, a decent recipe for good Mexican-stylee refried
beans would be useful. I've never made them myself so I'll have to
investigate. How hard can it be?
Si
Lots of them online, but you must use lard, that I recall.
What about the pasta e fagioli we all (mostly) made last year? Can't
imagine not likeing that.
Is that the one that's like a thick soup?
kat
I think so. Each person made it his/her own way.
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If so, it's lovely.
--
kat
>^..^< |
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Giusi
Guest
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| Posted: Sat Nov 15, 2008 12:53 am Post subject: Re: In the beantime... |
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"Serena Blanchflower"
| Quote: | * Giusi wrote,
Autumn is arrived here. How about an offering of bean dishes? What's
yours?
To merge this with another thread, I used to have a carer who was part
Maltese. She told me that a traditional Maltese dish that she'd had,
when visiting relatives, was a casserole made with layers of pork, butter
beans, fennel and (I think) potato.
This was a slow cooked dish, so we were never able to try it but she did
make a very good, quicker, dish combining pork, butter beans and > fennel,
with a bit of lemon, shallot and stock/cider.
--
Cheers, Serena
|
I still can't figure out what butter beans are here. I've never seen Lima
beans here, either. The closest thing seems to be corona beans from Spain
and they are enormous. |
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Mungo \"Two Sheds\" Toadf
Guest
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| Posted: Sat Nov 15, 2008 2:11 am Post subject: Re: In the beantime... |
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Giusi wrote:
| Quote: | "Mungo "Two Sheds" Toadfoot" > Giusi wrote:
What about the pasta e fagioli we all (mostly) made last year? Can't
imagine not likeing that.
It's not that I don't like beans, it's just that I see them as
something to throw into a meal rather than a meal unto themselves.
Pasta e fagioi, eh? <Fires up a Google
Baked beans and pasta? Sounds ok. Sounds like Italian beans on
(mushy, admittedly) toast actually :)
Si
No resemblance at all. It is, to me, simply one of the most magical
taste transformations in the world.
You're young. You can change your mind. Even though you have an
"in" with the grocery you still might want to pay less for meat
someday, plus beans actually help remove blood fat deposits.
Lots of populations survived to today because of beans and therefore
they must have made them palatable.
|
Ooh, that was a *good* bite ;)
I will make it very soon.
Si |
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