Text 35601, 89 rader
Skriven 2013-04-03 05:33:37 av Dave Drum (1:18/200.0)
  Kommentar till text 35570 av Ruth Haffly (1:396/45.28)
Ärende: Soybeans was: Snow days
===============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Farmers did not do well that year either. The corn really suffered.
 DD> Wheat did OK, IIRC

 RH> Before my time so I can't corroborate.

 DD> I was there and I can attest to the decent wheat crop. My grandfather
 DD> had also planted rye and oats as part of the enhanced crop rotation he
 DD> was assessing. IIRC the small grains took up a lot of the slack from
 DD> the weak corn yields. Soybeans - I dunno. I didn't hear anyone crying
 DD> about their bean crop. But, in those days soy was not the HUGE thing
 DD> it has become.

 RH> Now soybeans are as big, if not bigger, cash crop than grains. Some
 RH> folks like to eat them too. (G)

 DD> Uuuuuhhhhh, don't look now but soybeans are a grain also. And, yes,

 RH> Soybeans are a legume in my book.

Technically you are correct. And wheat and corn are grasses. But, when you have
listened to reports of the prices for "cash grains" and "grain futures" as long
as I have you tend to call them grains - cuz that's where the money is.   Bv)=
 
 DD> they do make a reasonably decent sauce from fermented soybeans. Also
 DD> tofu (which I don't eat except as an ingredient is Oriental dishes)
 DD> and edamame (I think). Most of my soybean consumption comes from
 DD> eating animals which were fattened up on soy products. And the
 DD> occasional Jack-In-The-Box hamburger which used to use soya grit as a
 DD> stretcher for the real beef. To the point where the unadorned "meat"
 DD> patty put me in mind of school cafeteria burgers.

 RH> I've done them as "baked" beans (in a crock pot) and gotten rave
 RH> reviews (and an empty crock pot). We've also used them for soy "milk".
 RH> Tofu is good pressed, then floured and fried in a bit of oil as an
 RH> alternative to meat. Yes, we eat quite a few soybeans, in various
 RH> forms.

The University of Illinois came up with a snack food similar to salted peanuts
using soybeans. Some investor lost his shirt (and maybe his breeches, too)
promoting them. I tried then a couple times and then gave them a good leaving
alone like many (most) others.

My favourite legume (and the favourite of many, many, others) is the peanut.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prawns w/Peanut Sauce
 Categories: Oriental, Seafood, Chilies, Nuts, Wine
      Yield: 4 Servings
 
      1 lb Medium prawns
      1 c  White wine
  1 1/2 tb Smooth peanut butter
      2 tb Safflower oil
  1 1/2 tb Light honey
      2 tb Soy or tamari sauce
      2 ts Rice vinegar
    1/2 ts Dark sesame oil
    1/2 ts Cayenne pepper
      1 tb Green onion; minced
  1 1/2 ts Ground coriander
    1/2 ts Ground cumin
      4 c  Steamed rice; (opt)
 
  Wash and peel prawns, devein. Place in a large saucepan
  with wine. Cook over medium-high heat until they turn
  bright pink. Set aside.
  
  In a small bowl mix together peanut butter and safflower
  oil until smooth. Add honey, soy sauce, vinegar, sesame
  oil, cayenne, green onion, coriander, and cumin. Mix well,
  then add prawns. Place prawns and sauce in saucepan and
  reheat.
  
  Serve over steamed rice (if desired).
  
  Recipe by: the California Culinary Academy
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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