Text 15595, 145 rader
Skriven 2007-05-18 15:45:10 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av Glen Jamieson
Ärende: Re: BEANS ETC - 70517
=============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 GJ> In response to your suggestion of using Australian bacon with beans, I
 GJ> found 500g packet of lima beans and with that and 300g of bacon
 GJ> decided to try it out in the pressure cooker.  Fried the chopped

 CS> Oh I just caught this.  Wrong bean for 'baked beans' American style. 
 CS> You done accidental fusion there and glad it worked out!

GJ> Yeah, I found that out!  Too soft and not as absorbent.  Now I have
GJ> bought some Borlotti beans (look like Pintos).  Hopefully they will be
GJ> more suited to baked beans.

Should be!  That doesnt mean what you made was 'bad' but just not as expected
there.  The pinto looking ones will be closer.  The normal one for boston
baked beans is 'navy beans' which are small white ones.  The pintos/Borlotti
will do very well though for a wonderful dish and taste good this way. 
Fusionists will call them 'Boston style'.

 GJ> the pre-soaked beans, a bit of smoked chipotle, raw sugar, maple
 GJ> flavoured syrup (!), a squeeze of lime juice, and water and pressure
 GJ> cooked for 15 minutes.  Unfortunately I put in far too much water, so

 CS> Made'em 'Boston style' almost there (take out the Chilipote and Lime
 CS> and you got it pretty close there).

GJ> The small piece of chipotle added a lovely slightly smoky touch, and
GJ> as I had bought 1.5kg of limes for $2, on special at the local
GJ> greengrocer, I thought a squeeze would be a good idea.  A good soup.

I prefer your additions there and agree.  In my case, I'd leave out the sugar
and syrup but that's just me and my distaste for sweets comming out.  I've
experimented and found a lot of bell peppers and a little patis squizzle works
well for us.  I also add calamansi powder sometimes and often add korean red
chile pepper.

For Lima beans (also called 'Butter Beans'), I normally use a little bacon fat
but your ful bacon version would be just as good.  I normally use minimal
other spicing for that particular type of bean because I like them well just
as they are.  Vidalia onion or other sweet onion though, is a good addition.


 CS> Dinner done.  Duck fat fried potatoes with a sort of duck consomme
 CS> that formed. More duck meat added to cabbage with some of the duck
 CS> stock and a few baby carrots.

GJ> All done happily in a hurry.  Brings a new meaning to (G"D"&R).

That it did!  Duck now down to just a dribble in the freezer for a treat at
some later time.  Don was uncomfortable with the idea of just leaving it
preserving in the fat so we froze it.

 CS> other things (and I dont want too much fat in the stock anyways).

GJ> Using everything except the quack!

That we did!  The stock is getting frozen too after I pour off some for
tomorrow's use.  I got a good 8cups or so out of that one bird and very little
fat was on the top but it was enough for one more batch of potato for
Charlotte!

Seriously, one reason our grocery bills are so low for out here and were very
low stateside, is we don't waste perfectly good food items but have variety
cooking styles for all the bits and dribbles you get as 'leftovers'.  Lets
just say my Filipa friends think I'm normal <g>.  We even trade leftover bits
and right now Momma crock is making a 3 small chicken carcass stock for one of
my 'buds'.  She passed over a 1/4 cup of bacon fat as she's not fond of it and
I passed back the bag of onion peels that I save for her which she uses to
enrich beef broth (she crumbles them into a big teaball looking thing).  She
also gets my meekan peels as i dont cook with those but eat more of them than
her family so she tends to run low.

Without stinting on 'the good stuff', we average 300$ a month for 3 of us and
the flock feedings.  We have crab legs, shiitake, and other expensive items
every week but we make the most of what we have so it stretches the budget
much more.

I just had to laugh at the comment about the other shoppers looking in one of
our friends basket at the market.  I get those looks too.  It;s all fresh
food, a few cans, and frozen meats.

Tomorrow, I might go shopping for a big trip before we go to sea, but we really
dont 'need' anything just now.
                                       

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarols mini-croc-o-chic
 Categories: Xxcarol, Crockpot, Chicken
      Yield: 4 Servings
 
  1 1/2 c  Leftover chicken
      1 cn Cream of mushroom soup
      1 ea Chopped celery stick (1/4c)
      1 cn 4oz black olives with juice
    1/4 c  Chopped green bell pepper
    1/4 c  Minced carrot
      2 c  Cooked pasta
 
  More of the 'outa-stuff line' but as I'm about to go to Norfolk for
  almost 3 weeks, shopping isnt in the plans and we are eating up stuff
  here!  It's also raining like a banshee wail, so I made up stuff that
  we had handy!
  
  Last night, I made a rotisserie cornish hen.  We ate some of it but
  had about 1 cup of meat left on the carcass this morning so I used
  that.  Can be any cooked chicken or a boneless, skinless bit of raw
  chicken in here. You can use more than 1 or 1.5 cups of chicken but
  not all that much more or there will be too much chicken per sauce.
  
  I tossed in the soup, the olives with the juice from the can, then
  added the chicken and cut up celery (celery lovers may want more but
  this matches us) and some choped small bits of my last carrot.
  Shredded carrot will work too.
  
  This recipe is specific to a small crockpot that holds only 4 cups or
  so of food.  If it's a normal crockpot that holds a gallon or more,
  use some other pot or vastly increase the recipe.
  
  Thae last bit is to boil some pasta, and serve the chic-sauce over it.
  I'm using multi-colored spirals as thats what is handy and it will
  look pretty.
  
  Additional items:  This would work well with added mildish chiles
  such as a bannana pepper.  If not using a chile pepper, a few butter
  pickles served with the dish at the top of the bowl, works well.
  
  Serving suggestions:  Gotta have a crusty bread.  Spiced tea would be
  a good drink.
  
  From the Sasebo Japan kitchen of:  xxcarol 2JUL2005
 
MMMMM

In my case, this recipe had no cost for 'meat' as I was using up leftovers. If
you look really close, it came from an outgrowth of Gail Shipp's 'company
chicken' but diverged quite a bit.

You know what I'd like to have at a picnic?  Gail's Company Chicken!  It's a
winner of simplicity that I've adapted from the idea of time and time again.

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)