Text 1810, 91 rader
Skriven 2006-05-29 00:18:34 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: garlic fries 722
========================
Hi Michael                5/29/06 12:06 AM


HN> There aren't many violin builders
HN> represented  anymore, although there used to be more...I think many of
HN> them have formed  a separate group just to focus on violins....
 
ml->  (there was one
ml-> such meeting where I was the demonstrator and played on several
ml-> Strads, including the Betts, which is the most valuable musical
ml-> instrument in the world, a del Gesu, and a couple of Amatis -
ml-> now there was something).


That must have been a tremendous thrill for someone as knowledgable and as
enthusiastic as you.   Wasn't it in Washington.....the Smithsonian's
Cellar?
I remember you talking about it, quite a while ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Musical Note
 Categories: Info
      Yield: 1 Servings
 
      1    Info
 
  :       Perhaps no other factor in bean cookery is more controversial
  than whether beans should be soaked, and if so, how to soak them
  properly before cooking.  "What??", you say, "Soak the beans?"
  Perhaps you've been cooking them for years without soaking because
  many cooks do, but it's a fact that before those beans can really
  start cooking, they must rehydrate--the purpose of soaking.
  
  :       Since a bean contains only about 15% moisture in the dry form
  and rehydrates to about 60% moisture when fully cooked, you can see
  it has to soak up a lot of water.  If you fail to soak the beans
  first, some of your cooking time (and energy expense) is wasted while
  the beans rehydraate. So our recommendation is, SOAK the beans
  first--especially the denser varieties such as kidneys, pinks and
  small whites.
  
  :       Another important factor about soaking beans is that if you
  use the preferred hot-soak method described ([below]), and let the
  beans soak for at least four hours before pouring off the soak water,
  you should find the beans cause less problems in your digestive
  tract. During the hot-soak process, many of the undigestible, soluble
  sugars in beans (a partial cause of gas problems) are dissolved into
  the soak water and go down the drain with the water. Afraid of
  throwing away some valuable nutrients? Don't be. Scientists tell us
  that no significant amounts of essential nutrients are lost. Further,
  the protein and carbohydrates, the main nutritional reason people eat
  beans in the first place, are not disturbed. And certainly, for most
  people the discomfort avoided and the improvement in flavor gained by
  discarding the soak water are much more important than the
  insignificant loss of nutritional benefits.
  
                HOT-SOAK (Preferred) METHOD and QUICK-SOAK METHOD
  
  :       For each pound of California dry beans, any variety, add 10
  cups hot water.  Remember, beans will rehydrate to at least twice
  their dry size, so be sure to start with a large enough pot.  (Note:
  Up to 2 teaspoons of salt per pound of beans may be added to help the
  beans absorb water more evenly.)  Heat to boiling, let boil two to
  three minutes. Remove from heat, cover and set aside for at least one
  hour. (Quick-Soak Method), but preferably four hours or more.  The
  longer soaking time is recommended to allow a greater amount of
  sugars to dissolve, thus helping the beans to be more easily
  digested. Whether you soak the beans for an hour or several hours,
  discard the soak water.
  
  From "Cooking with California Dry Beans" published by the California
  Dry Bean Advisory Board, 531-D North Alta Avenue, Dept. CB, Dinuba,
  CA 93618. From: Iris Grayson Date: 01-30-95.  
  ReU/L to NCE by Burt Ford 11/96 7/99 01/01 07/03 05/04 12/04 05/06.
 
MMMMM
 
I'm glad I finally met "My Little Flour" at Hap's second picnic.  It's too
bad she never became active again.

I have posted that recipe too many times, but I couldn't resist.


Burt

---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
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