The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: swinehund on April 18, 2006, 06:23:18 pm
-
I eat a lot of beans, so I'm kind of surprised when people don't. Last night I heard that some guy who was well over 20 had not ever heard of chick peas, and had never had lentils in a favourable context.
This is by no means an exhaustive list, but I consider all of these reasonably common. Except in Germany, they have no black beans. We made a sport of looking for black beans in Germany.
-
Soybeans in the form of edamame. Yes, yes.
-
I have only ever had peanuts out of this list. I hate good food, but I am slowly becoming better at it. Bear with me.
-
Hell, I've had most of those in the last two weeks. Beans are cheap and healthy, and I am poor. I'm assuming, though, that white kidney beans are the same as navy beans? I've never seen anything labeled as white kidney beans.
I've never had Mung beans, though. Anyone got a good recipe lying around? I'm in the mood for a flavor adventure.
-
I have only ever had peanuts out of this list. I hate good food, but I am slowly becoming better at it. Bear with me.
I wanted everyone to have an option here.
-
Hell, I've had most of those in the last two weeks. Beans are cheap and healthy, and I am poor. I'm assuming, though, that white kidney beans are the same as navy beans? I've never seen anything labeled as white kidney beans.
I've never had Mung beans, though. Anyone got a good recipe lying around? I'm in the mood for a flavor adventure.
I believe white kidney beans are different, they are the same size as kidney beans where navy beans are smaller. Similarly mild, though. They're good tossed in with pasta.
I've pretty much only had mung beans in curries, like this one (http://search.yumyum.com/recipe.htm?ID=19048). The hulled version (moong dal, you can get at the indian grocery store) is good for this too.
I would also count bean sprouts as mung beans, though.
-
Hell, I've had most of those in the last two weeks. Beans are cheap and healthy, and I am poor. I'm assuming, though, that white kidney beans are the same as navy beans? I've never seen anything labeled as white kidney beans.
White kidney beans are usually labeled as cannellini. They are tasty good, esp. in soups and Italian dishes (http://www.epicurious.com/recipes/recipe_views/views/107843). Navy beans are smaller. They're often what you're buying when you get a can o' baked beans.
Now that I think about it, I don't think I've ever eaten mung beans, but rather mung bean sprouts.
posted at almost the same time as PigDog, there
-
No love for the great northern beans? Pretty good list. I have actually had all these, including Tempeh. That's not to say I liked 'em all, but I think beans are one of those things whose 'goodness' or 'badness' is 90% due to preparation.
Prepared the rightway, I bet I like 'em all.
Judy: You only hate good food because you can't get it in England. (I've been there. I looked. The Indian food was pretty good. The Haggis? OK) Try it, you'll like it.
-
No love for the great northern beans? Pretty good list. I have actually had all these, including Tempeh. That's not to say I liked 'em all, but I think beans are one of those things whose 'goodness' or 'badness' is 90% due to preparation.
Prepared the rightway, I bet I like 'em all.
Ain't that the truth.
-
Everyone loves a Jelly Bean.
-
I have eaten all of those beans, but where is the comical final poll option?
I don't like beans. I can't stand the mealy texture. They have to be cooked to a complete mush. Hummus is OK, lentils cook into a puree easily, beans refried to within an inch of their life can be edible. But chewing on beans - ugh. I love tofu, because it feels nothing like beans.
-
Everyone loves a Jelly Bean.
but where is the comical final poll option?
Taa-da.
-
Beer with me.
Better!
-
I didn't check beans that I've only eaten accidentally like any that are ruining an otherwise tasty chili. Also I had no idea that one could get mung in non-sprout form.
-
Everyone loves a Jelly Bean.
That's a better comical last option than human beans.
-
... and, they're good for your heart.
I'm not sure I ever had tempeh, but the rest I certainly have. I made hummus last night.
Nothing like navy beans cooked with a little country ham. Mmmmmm.
-
I really, really want to like beans, but I managed to pick up a food aversion (it's like an allergy, but with extra psychosomatic flavor!) during Girl Scout camp one year and now seriously cannot deal with them. Like, "dining with too many people having beany chili is uncomfortable on an odor level" can't-deal. That said, for some reason soy is fine, and I'm growing to love soy meat replacements for some reason. (Maybe it's my body's way of telling me it's time to go veggie?)
-
I'm not sure I ever had tempeh, but the rest I certainly have.
I love tempeh, but it's hard to describe it in any way that sounds appealing. "It's made from partially cooked soybeans with a mould grown over them to form a solid cake... no wait, it's a fermented soybean product, which aids digestibility... um, HERE HAVE A SANDWICH! IT'S GOOD HONEST!"
I swear there's something funny in it, as I always feel remarkably calm after eating it. All the preparation methods recommend steaming it first though, which I find makes it way too mushy. I just dice it and marinate it in soy sauce, garlic, brown sugar, sesame oil, and sriracha, then fry it. But seriously, what wouldn't taste good with that treatment.
-
Nothing like navy beans cooked with a little country ham. Mmmmmm.
Well sure, but what isn't? I mean, you could eat, like, computer keyboard keys cooked with a little country ham, practically. Hmm, and they wouldn't be so dang mealy...
-
Well sure, but what isn't? I mean, you could eat, like, computer keyboard keys cooked with a little country ham, practically. Hmm, and they wouldn't be so dang mealy...
You have just described all of southern cuisine. You should have seen my husband's eyes light up when I brought him over to a friends house for a bunch of "vegetables", and not a one of them lacked a pork product.
-
Well sure, but what isn't? I mean, you could eat, like, computer keyboard keys cooked with a little country ham, practically. Hmm, and they wouldn't be so dang mealy...
Hey, don't get snarky with me just because you don't have an appreciation for the finer things in life.
-
You have just described all of southern cuisine. You should have seen my husband's eyes light up when I brought him over to a friends house for a bunch of "vegetables", and not a one of them lacked a pork product.
Southerners are geniuses.
-
I love tofu, because it feels nothing like beans.
And here in WA, it's allowed to grow Free-Range.
(http://raindog.net/ljimages/tofu2.jpg)
I had just remembered that I put that together last week. JPG Reuse is also good for the environment.
-
Hey, don't get snarky with me just because you don't have an appreciation for the finer things in life.
I am not being snarky. I am totally sincere. Things Go Better with Pork.
And Ash: I am touched by your concern. But it is hopeless. I do try to eat very mushy beans whenever I can. It is the best I can do.
-
my Latin teacher proclaimed that the south is about to rise again.
because he hatched the idea of mixing in cholesterol inhibitors with Crisco. So that everything can be fried again.
-
I'ma buying a big assload of lima beans tonight to bubble up w/ the leftover ham shank from easter sups. I may get some carrots and chop their tasty asses into that mess too.
HEY! Does any of those funk-ass bean names mean LIMA BEAN? 'Cause if they don't it's a grevious omission in my double-wide loving point of view.
WOMBAT: I love you but you are so wrong and dirty and broken about this. Please, get some help. Embrace the lowly bean on its own mealy terms. Dr. Phil, whatever. Help. You. Please. NOW.
I covet your hambone. We went out for Easter. At least the hams are on sale now....
What I do is, I make a Mirepoix and cook the shank for a while (like, an hour or two) with it along with a sachet d'epice (bay leaf, peppercorns, sprigs of thyme, maybe a clove of garlic and or some parsely tied in cheesecloth) to make the pork stock nice and 3 dimensional. Takes some time, though. It should never boil. Throw the beans in after you skim off the foam and remove the raft of mirepoix and the sachet. Throw in the veggies you actually want to eat as well. (Used mirepoix is bad eats.)
Sounds like too much work, but I love it.
-
Well, I had hummus, falafel, and lentil soup for dinner. Not that I let imaginary people on a messageboard run my life or anything. Excuse me, now I have to go work on my mix CD...
-
Well, I had hummus, falafel, and lentil soup for dinner. Not that I let imaginary people on a messageboard run my life or anything. Excuse me, now I have to go work on my mix CD...
Damn. Just don't hang out around an open flame.
-
Tasty Food For A Lazy Person
(1) blue can chick peas in water
Dump in bowl
Microwave until hot and not too hard to eat comfortably
Mostly drain
Put some butter, salt and pepper on it
Eat
-
Tasty Food For A Lazy Person
(1) blue can chick peas in water
Dump in bowl
Microwave until hot and not too hard to eat comfortably
Mostly drain
Put some butter, salt and pepper on it
Eat
I do something very similar.
Dump chickpeas in bowl.
Add:
Olive Oil
Balsamic Vinegar
Garlic Powder
Salt (kosher)
Few grinds of Pepper
Maybe some hot sauce.
Ta DA! It's extra chunky Hummus.
Sometimes I prefer this to actual hummus because I like the skins on the garbanzos. They have a little texture thing that I like -- they kind of <snap>, you know?
-
THE POWER OF THE LEGUME COMPELS ME! (http://www.paulmcrae.com/images/Miscellany/Misc/Beans/DSCN12041-E-1024.jpg)
Season to Taste (http://www.paulmcrae.com/images/Miscellany/Misc/Beans/DSCN12040-E-1024.jpg)
~Paul
-
I will basically eat any bean. I love beans.
Can we play name that bean? There is a bean I have had in vegetable Korma from local Indian restaurants, and I don't know what it is:
The bean is an almost perfect spherical shape, and it is mostly a slightly off-white colour, but is completely covered with an outer crackled thin coating of black, with large crackles that expose the underlying white inside. These black crackles are clearly part of the bean make-up, not something that appears to arise from the preparation. I assume the bean when dried, has a black exterior, that splits and crackles as the bean expands when soaked and/or cooked. Anyone know what bean this is?
-
As one of those wacky vegans, I consume beans on a daily basis, because legumes are one of the few food items that I allow myself to ingest. Re: the tempeh discussion, it is very easy to make it incorrectly, and thereby ruin it. In fact, the vegan/vegetarian dining hall here at school does it on a regular basis. I've started to shudder just looking at the stuff, because I have flashbacks that involve its nightmarish texture.
Re: the country ham discussion, I have an amusing anecdote to relate. I am from the South, but my dad's family is located in the Midwest. One year when my parents and I visited our relatives in the Heartland, we toted along a ham from Smithfield, VA (which is apparently the Ham Capital of These United States) and convinced my grandmother to cook it. When it was served at dinner, it had been cut into very thick slices, because the Midwesterners were not familiar with the proper way to serve and consume country ham. My parents and I were not surprised when our relatives expressed their dismay at the unbearable saltiness of the ham. These family members made up their mind that country ham was entirely unappealing, and have refrained from eating it since.
-
A woman I work with gets a free ham every year for easter from her husband's work. She attempted to cook it exactly once. Thinking that "country ham" was just a marketing gimmick she cooked it like a normal ham thus ruining dinner for her family. Ever since she's given away her free country ham and gone to the store to buy a normal ham.
-
Now that's just sad. Both of those stories. Folks don't know what they're missing.
-
Now that's just sad. Both of those stories. Folks don't know what they're missing.
Sometimes I include some finely chopped, fried, fake ham when I make split pea soup. It's a nice source of 'smoke' flavour and fortified too! I'm sure it is not the same, but hey! I don't know what I'm missing! :)
I suppose it is at this point I out myself as vegetarian, for long enough that I never got around to trying any vegetables with country ham.
side show: I would love to name your bean, but find myself unable. I did, however, spend 20 minutes or so looking at these pages (http://www.foodsubs.com/FGLegumes.html), which may contain it. I get so lost on that site, just memorizing substitutions.
-
fake ham
City ham is good too. There's nothing fake about city ham.
-
"City ham" sounds like a disturbing euphemism for cannibalism.
This is all.
-
"City ham" sounds like a disturbing euphemism for cannibalism.
This is all.
Please, we only eat hufu (http://www.eathufu.com/home.asp) in these parts. I've never eaten yuppie but I hear it tastes like the real thing.
-
For the benefit of the non-pork-eating Jew, what is country ham?
-
For the benefit of the non-pork-eating Jew, what is country ham?
basically ham that's been all dried out and dessicated so that it can be stored without refrigeration. It contains hell of salt and requires different preparation than the ham that normal people would eat. There's a Good Eats about this. Wikipedia entry (http://en.wikipedia.org/wiki/Country_ham).
-
basically ham that's been all dried out and dessicated so that it can be stored without refrigeration. It contains hell of salt and requires different preparation than the ham that normal people would eat.
No wait, it is much better than Cort makes it sound. But I am not qualified to expound or to say 'y'all', as I have been informed. August, where are you?
-
There's a Good Eats about this.
Indeed, that is a very useful episode. I have made the city ham recipe (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15538,00.html) from that show, and it was faaaaaaaaaaantastic. Haven't done AB's country ham yet, but sooner or later...
-
I did not eat beans for a while, but then the lady at the blood bank said that my iron wasn't high enough to do double-red cell donations. So now I am back with the beans.
-
I did not eat beans for a while, but then the lady at the blood bank said that my iron wasn't high enough to do double-red cell donations. So now I am back with the beans.
Don't bother with spinach (http://en.wikipedia.org/wiki/Spinach#Nutrition).
-
Iron is a little strange, because one wants enough, but not too much.
-
I want too much, but then I like being described as Metallic, so there's that.
-
Your heart is going to kill you. And once it's finished, it's coming after me.
-
Iron is a little strange, because one wants enough, but not too much.
I once had iron saturation in my blood. I was re-tested a month or so later, and the levels were normal. It may have been a mistake originally, or it may have been that I had stopped taking my daily multi-vitamin. Who knows. But to this day, I only take Centrum Silver (or the Kirkland Signature brand equivalent).
-
I don't understand.
You stopped taking a supplement and had too much iron in your blood? And it subsided without chelation?
Sounds to me like your liver took a break. Or a tech screwed up the test.
-
I think it was a tech screw-up. In fact that's what they thought too. But what I meant was that I had stopped taking a multi-vitamin in the time between the first and second blood tests. First blood test showed too much iron, second test didn't, and to this day part of me worries about ingesting too much iron, as silly as that sounds.
-
Guys shouldn't get too much iron. I don't remember why though, and I don't feel like researching now. Most mens multivitamins don't contain any iron, so you could look into those if you're set on taking one.
-
Guys shouldn't get too much iron. I don't remember why though, and I don't feel like researching now. Most mens multivitamins don't contain any iron, so you could look into those if you're set on taking one.
I've heard iron increases the risk for heart attack/heart disease or some such. Supposedly it's not an issue for women because they're able to shed iron. That's what I read in Men's Health like 4 years ago, anyway.
-
Your heart is going to kill you. And once it's finished, it's coming after me.
BECAUSE OF IRON
-
Iron suppliments are very hard on your stomach. My mom had to take them, she was told to by her doctor for whatever reason, or so she says - it's hard to tell with my mom. Then she passed out from a bleeding stomach ulcer. Another doctor told her that one should not take iron suppliments in high doses. So she decided this meant she needed to stop taking all her perscription psychological meds. That was more than a year ago, and now she is barely tollerable to be around because she is so out of her head. Good times.
-
because they're able to shed iron.
That's the nicest reference to menstruation I've ever heard.
Some guy wrote this (http://www.menweb.org/alexiron.htm) in 1996. I'm not sure what his credentials are. I do know that I've never had a medical professional tell me I should get my iron tested regularly.
Make sure your diet contains anti-oxidants, though, that'll help get rid of stuff like excess iron.