Text 7931, 66 rader
Skriven 2013-12-17 11:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: beans 596
=================
 ML> Seems very different from what I originally was led to
 ML> believe, according to his recent characterization.
 RH> So who was the original source?

Beats me. You cited the poll, er, study, er, mistake to
the other Ruth, and Dave filled us in on the background,
but I don't understand exactly the dynamics. Nor the
significance, either, for that matter.

 ML> Sort of like little kidney beans but greenish. I looked up
 ML> to see why the name, and it seems someone confused flageolet
 ML> (a little flute, as you'd expect) with fageolet (a little bean,
 ML> as you'd expect), and it stuck.
 RH> Another one of history's mistakes being passed on for generations to
 RH> come.

There are tons of these. Why green peppers are called mangoes
in your region, for example, is a mystery likely explained
by some know-it-all telling people that that's what they were.

 ML> I did: I would, most likely. A bit costly, though.
 RH> It was good, and we were guests of one of the older gentlemen in our
 RH> church.

Ah. If you got a menu with prices, you realize what a generous
gift that was.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Mangoes
 Categories: Pickles
   Servings:  6

     12 md Green peppers or green
           -tomatoes
      1 c  Salt
      1 qt Shredded cabbage (about 1
           -medium head)
      1 ts Salt
    1/2 ts White pepper
      2 tb Mustard seed
      1 qt Vinegar
      2 c  Water
    1/4 c  Sugar

  (Stuffed peppers or Green Tomatoes)

  Cut tops of peppers or tomatoes; reserve.  Scoop out centers.  Dissolve 1
  cup salt in 4 quarts cold water; pour over vegetable shells and tops; let
  stand 24 hours in a cool place.  Drain; rinse and drain thoroughly. Combine
  cabbage, 1 tsp. salt and pepper and mustard seed; press into shells.
  Replace tops and fasten with toothpicks or sew with coarse thread.  Pack
  into hot Ball jars, leaving 1/8 inch head space.  Combine vinegar, water
  and sugar.  Bring to boiling and pour boiling hot, over peppers, leaving
  1/8 inch head space.  Adjust caps.  Process 15 minutes in boiling water
  bath.  Yield: About 3 quarts.

  Note:  If desired stuff vegetables shells with any relish you prefer.

  From: The Ball Blue Book Shared By: Pat Stockett

MMMMM

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