On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowser wrote:(snippage)
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied outright. I
prefer tea to coffee, unless we're talking flavored coffee, cappucino,
or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used in the traditional red beans and rice recipes of Creole cooks. Here's mine"soft but not completely creamy, some people like the beans cooked all the way to completely creamy.
I got this recipe for Red Beans & Rice over 25 years ago from Henry Robinson, who was the Chef at Marti's Restaurant on Dumaine Street in New Orleans. I think it's the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a little longer.
Serve in a deep plate with a scoop of white rice and some crusty bread.
This may be the most soul satisfying dish you'll ever cook. The more times you cook it the better you will get at seasoning it just right for your tastes. Don't be afraid to add or subtract amounts, there's no wrong way. I like my beans very
It's up to you, however you like them best.
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce(snippage)
bowser wrote:
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7,
Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied
outright. I
prefer tea to coffee, unless we're talking flavored coffee,
cappucino,
or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used in
the traditional red beans and rice recipes of Creole
cooks. Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago from
Henry Robinson, who was the Chef at Marti's Restaurant on
Dumaine Street in New Orleans. I think it's the best tasting
of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and
hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered.
Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook
a little longer.
Serve in a deep plate with a scoop of white rice and some
crusty bread.
This may be the most soul satisfying dish you'll ever cook.
The more times you cook it the better you will get at
seasoning it just right for your tastes. Don't be afraid
to add or subtract amounts, there's no wrong way. I like
my beans very soft but not completely creamy, some people
like the beans cooked all the way to completely creamy.
It's up to you, however you like them best.
Mags, I saw no mention of red beans & rice in the ancient 1990
post bowser dredged up but that perhaps has do to with
trimming. I do like Red Beans & Rice with andouille sausage.
I cook it a few times a year (using an adaptation of Paul
Prudhomme's recipe). Thanks!
Jill
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:but not completely creamy, some people like the beans cooked all the way to completely creamy.
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowser wrote:(snippage)
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied outright. I
prefer tea to coffee, unless we're talking flavored coffee, cappucino, >> >>> or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used in the traditional red beans and rice recipes of Creole cooks. Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago from Henry Robinson, who was the Chef at Marti's Restaurant on Dumaine Street in New Orleans. I think it's the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a little longer.
Serve in a deep plate with a scoop of white rice and some crusty bread.
This may be the most soul satisfying dish you'll ever cook. The more times you cook it the better you will get at seasoning it just right for your tastes. Don't be afraid to add or subtract amounts, there's no wrong way. I like my beans very soft
Mags, I saw no mention of red beans & rice in the ancient 1990 post
It's up to you, however you like them best.
bowser dredged up but that perhaps has do to with trimming. I do like
Red Beans & Rice with andouille sausage. I cook it a few times a year
(using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your server is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:not completely creamy, some people like the beans cooked all the way to completely creamy.
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowser wrote:(snippage)
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied outright. I
prefer tea to coffee, unless we're talking flavored coffee, cappucino, >>>>> or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used in the traditional red beans and rice recipes of Creole cooks. Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago from Henry Robinson, who was the Chef at Marti's Restaurant on Dumaine Street in New Orleans. I think it's the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a little longer.
Serve in a deep plate with a scoop of white rice and some crusty bread.
This may be the most soul satisfying dish you'll ever cook. The more times you cook it the better you will get at seasoning it just right for your tastes. Don't be afraid to add or subtract amounts, there's no wrong way. I like my beans very soft but
Mags, I saw no mention of red beans & rice in the ancient 1990 post
It's up to you, however you like them best.
bowser dredged up but that perhaps has do to with trimming. I do like
Red Beans & Rice with andouille sausage. I cook it a few times a year
(using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your server is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
The boomers won't ever try.
Those guys are still running Windows.
They think that Windows is the bee's knees. That's okay, on
February 22, 2024, it won't matter at all.
I brought some corned beef, rinsed it off, then stuck it in
the slow cooker. Later on tonight, I'll flip off the heat and
finish it tomorrow. The way I cook is so easy that it makes me
feel a little guilty.
On 2024-01-11, dsi1 <dsi123@hawaiiantel.net> wrote:
The boomers won't ever try.
You're a boomer.
Those guys are still running Windows.
Several of us are running Linux.
They think that Windows is the bee's knees. That's okay, on
February 22, 2024, it won't matter at all.
I brought some corned beef, rinsed it off, then stuck it in
the slow cooker. Later on tonight, I'll flip off the heat and
finish it tomorrow. The way I cook is so easy that it makes me
feel a little guilty.
You should feel guilty if you're feeding that to other people.
Your corned beef should spend no more than two hours between 40 F
and 140 F.
On Thursday, January 11, 2024 at 5:14:02 AM UTC-10, bruce bowser wrote:
Thanks for reposting Mag's recipe.
It sounds like an old-time recipe. Cracking a ham bone sounds pretty scary/repulsive.
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:not completely creamy, some people like the beans cooked all the way to completely creamy.
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowser wrote:(snippage)
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied outright. I
prefer tea to coffee, unless we're talking flavored coffee, cappucino, >>>>> or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used in the traditional red beans and rice recipes of Creole cooks. Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago from Henry Robinson, who was the Chef at Marti's Restaurant on Dumaine Street in New Orleans. I think it's the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a little longer.
Serve in a deep plate with a scoop of white rice and some crusty bread.
This may be the most soul satisfying dish you'll ever cook. The more times you cook it the better you will get at seasoning it just right for your tastes. Don't be afraid to add or subtract amounts, there's no wrong way. I like my beans very soft but
Mags, I saw no mention of red beans & rice in the ancient 1990 post
It's up to you, however you like them best.
bowser dredged up but that perhaps has do to with trimming. I do like
Red Beans & Rice with andouille sausage. I cook it a few times a year
(using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your server is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
Spare me your Google cheerleader act. It seems Mags trimmed the post
before mentioning red beans are not kidney beans, which is absolutely correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
Bruce wrote:
...
Boomers, you know. They eat dead mammals.
so do you.
jmcquown wrote:
...
Spare me your Google cheerleader act. It seems Mags trimmed the post
before mentioning red beans are not kidney beans, which is absolutely
correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
the interesting thing is that kidney bean is both a
generic and a specific label.
i've grown the large dark red kidney beans and also
the lighter colored kidney beans (which taste the same -
they are often called chili beans and mixed with spices,
but some people also would call about any bean mixed
with spices the same thing) and then i've also grown
small red beans (which fall under the generic kidney
bean label) but they do have a different taste and
texture.
songbird
Boomers, you know. They eat dead mammals.
On Thu, 11 Jan 2024 16:32:53 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:If I ask what you mean, you won't answer, correct?
...
Boomers, you know. They eat dead mammals.
so do you.
On Thursday, January 11, 2024 at 2:14:06 PM UTC-8, jmcquown wrote:
[35 quoted lines suppressed]
You say potato, I say paahtaahto. Big deal.
[2 quoted lines suppressed]
Jill, the stuff all tastes the same. No one will tell the difference.
On Thursday, January 11, 2024 at 10:54:54 AM UTC-10, jmcquown wrote:but not completely creamy, some people like the beans cooked all the way to completely creamy.
On 1/10/2024 8:06 PM, dsi1 wrote:
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowser wrote: >>>>>> On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine Carey Massucci wrote:(snippage)
Okay, this is really about tea. Hot tea, too-- I lied outright. I >>>>>>> prefer tea to coffee, unless we're talking flavored coffee, cappucino, >>>>>>> or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used in the traditional red beans and rice recipes of Creole cooks. Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago from Henry Robinson, who was the Chef at Marti's Restaurant on Dumaine Street in New Orleans. I think it's the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a little longer.
Serve in a deep plate with a scoop of white rice and some crusty bread. >>>>>
This may be the most soul satisfying dish you'll ever cook. The more times you cook it the better you will get at seasoning it just right for your tastes. Don't be afraid to add or subtract amounts, there's no wrong way. I like my beans very soft
before mentioning red beans are not kidney beans, which is absolutelyMags, I saw no mention of red beans & rice in the ancient 1990 post
It's up to you, however you like them best.
bowser dredged up but that perhaps has do to with trimming. I do like
Red Beans & Rice with andouille sausage. I cook it a few times a year
(using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your server is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ >> Spare me your Google cheerleader act. It seems Mags trimmed the post
correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
Jill
Your seething envy is burning a hole in your post. That's the breaks.
bruce bowser wrote :
On Thursday, January 11, 2024 at 2:14:06 PM UTC-8, jmcquown wrote:
[35 quoted lines suppressed]
You say potato, I say paahtaahto. Big deal.
[2 quoted lines suppressed]
Jill, the stuff all tastes the same. No one will tell the difference.
Your wit and insight will be missed.
Bruce wrote:
On Thu, 11 Jan 2024 16:32:53 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:If I ask what you mean, you won't answer, correct?
...
Boomers, you know. They eat dead mammals.
so do you.
you eat seafood and/or fish. they're animals.
Bruce wrote:
On Thu, 11 Jan 2024 16:32:53 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:If I ask what you mean, you won't answer, correct?
...
Boomers, you know. They eat dead mammals.
so do you.
you eat seafood and/or fish. they're animals.
songbird
On Thursday, January 11, 2024 at 10:54:54 AM UTC-10, jmcquown wrote:
Spare me your Google cheerleader act. It seems Mags trimmed the post
before mentioning red beans are not kidney beans, which is absolutely
correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
Jill
Your seething envy is burning a hole in your post. That's the breaks.
On 1/11/2024 6:44 PM, dsi1 wrote:
On Thursday, January 11, 2024 at 10:54:54 AM UTC-10, jmcquown wrote:
Spare me your Google cheerleader act. It seems Mags trimmed the post
before mentioning red beans are not kidney beans, which is absolutely
correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
Jill
Your seething envy is burning a hole in your post. That's the breaks.
WTF are you blethering about now? I'm done with you, dumbass.
On 1/11/2024 5:15 PM, songbird wrote:
Bruce wrote:
On Thu, 11 Jan 2024 16:32:53 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:If I ask what you mean, you won't answer, correct?
...
Boomers, you know. They eat dead mammals.
so do you.
you eat seafood and/or fish. they're animals.
songbird
You likely won't get Bruce to agree with you but I get your point.
Jill, the stuff all tastes the same. No one will tell the difference.
The poor guy thinks 'mammal' means 'animal'. Maybe his mother can set
him straight.
On 1/10/2024 8:06 PM, dsi1 wrote:
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10,
jmcquown wrote:
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce(snippage)
bowser wrote:
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7,
Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied
outright. I
prefer tea to coffee, unless we're talking flavored
coffee, cappucino,
or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are used inMags, I saw no mention of red beans & rice in the ancient
the traditional red beans and rice recipes of Creole cooks.
Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago
from Henry Robinson, who was the Chef at Marti's Restaurant
on Dumaine Street in New Orleans. I think it's the best
tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and
hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered.
Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook
a little longer.
Serve in a deep plate with a scoop of white rice and some
crusty bread.
This may be the most soul satisfying dish you'll ever cook.
The more times you cook it the better you will get at
seasoning it just right for your tastes. Don't be afraid to
add or subtract amounts, there's no wrong way. I like my
beans very soft but not completely creamy, some people like
the beans cooked all the way to completely creamy.
It's up to you, however you like them best.
1990 post
bowser dredged up but that perhaps has do to with trimming.
I do like
Red Beans & Rice with andouille sausage. I cook it a few
times a year
(using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your
server is not capable of displaying the entire thread. My
server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
Spare me your Google cheerleader act. It seems Mags trimmed
the post before mentioning red beans are not kidney beans,
which is absolutely correct. I don't need your precious Google
archives to know how to prepare red beans & rice.
Jill
jmcquown wrote:
...
Spare me your Google cheerleader act. It seems Mags trimmed the post
before mentioning red beans are not kidney beans, which is absolutely
correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
the interesting thing is that kidney bean is both a
generic and a specific label.
i've grown the large dark red kidney beans and also
the lighter colored kidney beans (which taste the same -
they are often called chili beans and mixed with spices,
but some people also would call about any bean mixed
with spices the same thing) and then i've also grown
small red beans (which fall under the generic kidney
bean label) but they do have a different taste and
texture.
songbird
On 1/11/2024 7:14 PM, heyjoe wrote:
bruce bowser wrote :What stuff?! Iced coffee, iced tea, cold chocolate or Red
On Thursday, January 11, 2024 at 2:14:06 PM UTC-8,
jmcquown wrote:
[35 quoted lines suppressed]
You say potato, I say paahtaahto. Big deal.
[2 quoted lines suppressed]
Jill, the stuff all tastes the same. No one will tell the
difference.
Beans & Rice?
Your wit and insight will be missed.
LOL Joe. Can't wait to miss the wit and wisdom. ;)
Jill
On 1/11/2024 4:37 PM, songbird wrote:
jmcquown wrote:
...
Spare me your Google cheerleader act. It seems Mags trimmed
the post
before mentioning red beans are not kidney beans, which is
absolutely
correct. I don't need your precious Google archives to know
how to
prepare red beans & rice.
the interesting thing is that kidney bean is both a
generic and a specific label.
i've grown the large dark red kidney beans and also
the lighter colored kidney beans (which taste the same -
they are often called chili beans and mixed with spices,
but some people also would call about any bean mixed
with spices the same thing) and then i've also grown
small red beans (which fall under the generic kidney
bean label) but they do have a different taste and
texture.
songbird
Typical "red beans" used in Red Beans & Rice are small (about
the size of pinto beans) and oval shaped.
https://foodsguy.com/red-beans-vs-kidney-beans/
"Kidney beans are significantly larger than red beans. They
don’t have a round or oblong shape like most beans. As you
can guess by the name, these beans look very much like kidney.
Red beans, on the other hand, have an oval shape.
As for the color, red beans are pink-red and they look much
brighter. Kidney beans are more crimson red. It should be
noted, though, that kidney beans come in other shades too
depending on the variety."
I'm not saying one couldn't use kidney beans in Red Beans &
Rice, simply that it would not be authentic RB&R.
Jill
On 1/11/2024 6:44 PM, dsi1 wrote:
On Thursday, January 11, 2024 at 10:54:54 AM UTC-10,
jmcquown wrote:
On 1/10/2024 8:06 PM, dsi1 wrote:
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10,Spare me your Google cheerleader act. It seems Mags trimmed
jmcquown wrote:
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce(snippage)
bowser wrote:
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7,
Katherine Carey Massucci wrote:
Okay, this is really about tea. Hot tea, too-- I lied
outright. I
prefer tea to coffee, unless we're talking flavored
coffee, cappucino,
or some other amalgamation.
Kidney Beans are NOT red beans. Small red beans are usedMags, I saw no mention of red beans & rice in the ancient
in the traditional red beans and rice recipes of Creole
cooks. Here's mine"
I got this recipe for Red Beans & Rice over 25 years ago
from Henry Robinson, who was the Chef at Marti's
Restaurant on Dumaine Street in New Orleans. I think it's
the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and
hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered.
Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier,
cook a little longer.
Serve in a deep plate with a scoop of white rice and some
crusty bread.
This may be the most soul satisfying dish you'll ever
cook. The more times you cook it the better you will get
at seasoning it just right for your tastes. Don't be
afraid to add or subtract amounts, there's no wrong way.
I like my beans very soft but not completely creamy, some
people like the beans cooked all the way to completely
creamy.
It's up to you, however you like them best.
1990 post
bowser dredged up but that perhaps has do to with
trimming. I do like
Red Beans & Rice with andouille sausage. I cook it a few
times a year
(using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your
server is not capable of displaying the entire thread. My
server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ >>>>
the post
before mentioning red beans are not kidney beans, which is
absolutely
correct. I don't need your precious Google archives to know
how to
prepare red beans & rice.
Jill
Your seething envy is burning a hole in your post. That's the
breaks.
WTF are you blethering about now? I'm done with you, dumbass.
Jill
Bruce wrote:
...
The poor guy thinks 'mammal' means 'animal'. Maybe his mother can set
him straight.
you're confused and don't know what you're talking about.
there are all sorts of animals that are not mammals.
On Thu, 11 Jan 2024 21:04:28 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:Duh, that's my point. I don't eat mammals.
...
The poor guy thinks 'mammal' means 'animal'. Maybe his mother can set
him straight.
you're confused and don't know what you're talking about.
there are all sorts of animals that are not mammals.
On 2024-01-12, Bruce <Bruce@invalid.invalid> wrote:
On Thu, 11 Jan 2024 21:04:28 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:Duh, that's my point. I don't eat mammals.
...
The poor guy thinks 'mammal' means 'animal'. Maybe his mother can set
him straight.
you're confused and don't know what you're talking about.
there are all sorts of animals that are not mammals.
Or avians.
Bruce wrote:
On Thu, 11 Jan 2024 16:32:53 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:If I ask what you mean, you won't answer, correct?
...
Boomers, you know. They eat dead mammals.
so do you.
you eat seafood and/or fish. they're animals.
In article <9t567k-6ge.ln1@anthive.com>,
songbird@anthive.com says...
Bruce wrote:
On Thu, 11 Jan 2024 16:32:53 -0500, songbird <songbird@anthive.com>
wrote:
Bruce wrote:If I ask what you mean, you won't answer, correct?
...
Boomers, you know. They eat dead mammals.
so do you.
you eat seafood and/or fish. they're animals.
True, but fish and seafood are not mammals.
I eat dead mammals, dead birds, dead fish and live
oysters. They are all delicious.
On Thursday, January 11, 2024 at 3:06:17 PM UTC-10, Bruce wrote:
On Thu, 11 Jan 2024 15:44:11 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Thursday, January 11, 2024 at 10:54:54 AM UTC-10, jmcquown wrote:Yes, we're all envious of Google Groups users. Especially of those who
Spare me your Google cheerleader act. It seems Mags trimmed the post
before mentioning red beans are not kidney beans, which is absolutely
correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
Jill
Your seething envy is burning a hole in your post. That's the breaks.
won't know how to install a news client come February.
If it's the same as installing a NNTP desktop client 20 years ago, I could do it. I'm not going to, though.
The vulnerability of Windows computers serves as a basic premise of a new action movie. It looks like a good fun movie!
On Friday, January 12, 2024 at 10:56:05 AM UTC-10, Bruce wrote:
On Fri, 12 Jan 2024 09:07:57 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Thursday, January 11, 2024 at 3:06:17 PM UTC-10, Bruce wrote:You'd have to install Linux on your Chromebook, if I understand
On Thu, 11 Jan 2024 15:44:11 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Thursday, January 11, 2024 at 10:54:54 AM UTC-10, jmcquown wrote: >> >> >Yes, we're all envious of Google Groups users. Especially of those who
Spare me your Google cheerleader act. It seems Mags trimmed the post >> >> >> before mentioning red beans are not kidney beans, which is absolutely >> >> >> correct. I don't need your precious Google archives to know how to
prepare red beans & rice.
Jill
Your seething envy is burning a hole in your post. That's the breaks.
won't know how to install a news client come February.
If it's the same as installing a NNTP desktop client 20 years ago, I could do it. I'm not going to, though.
The vulnerability of Windows computers serves as a basic premise of a new action movie. It looks like a good fun movie!
correctly. That seems rather a lot to ask just to annoy white boomers.
Indeed. I'm gonna be having fun, fun, fun, instead.
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowserCarey Massucci wrote: >>> Okay, this is really about tea. Hot tea,
wrote:
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine
too-- I lied outright. I >>> prefer tea to coffee, unless we're
talking flavored coffee, cappucino, >>> or some other amalgamation. (snippage)
Kidney Beans are NOT red beans. Small red beans are used in the traditional red beans and rice recipes of Creole cooks. Here's
mine" I got this recipe for Red Beans & Rice over 25 years ago
from Henry Robinson, who was the Chef at Marti's Restaurant on
Dumaine Street in New Orleans. I think it's the best tasting of
all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook
for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony
Chachere's Andouille With Pork Sausage 3. Add vegetables and cook
for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a
little longer.
Serve in a deep plate with a scoop of white rice and some crusty
bread.
This may be the most soul satisfying dish you'll ever cook. The
more times you cook it the better you will get at seasoning it
just right for your tastes. Don't be afraid to add or subtract
amounts, there's no wrong way. I like my beans very soft but not completely creamy, some people like the beans cooked all the way
to completely creamy.
It's up to you, however you like them best.Mags, I saw no mention of red beans & rice in the ancient 1990 post
bowser dredged up but that perhaps has do to with trimming. I do
like Red Beans & Rice with andouille sausage. I cook it a few times
a year (using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your server is
not capable of displaying the entire thread. My server is.
dsi1 wrote:
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
On 1/10/2024 6:25 PM, ImStillMags wrote:
On Tuesday, January 9, 2024 at 6:40:08 PM UTC-8, bruce bowserCarey Massucci wrote: >>> Okay, this is really about tea. Hot tea,
wrote:
On Wednesday, July 25, 1990 at 12:30:50 PM UTC-7, Katherine
too-- I lied outright. I >>> prefer tea to coffee, unless we're
talking flavored coffee, cappucino, >>> or some other amalgamation.
(snippage)
Kidney Beans are NOT red beans. Small red beans are used in theMags, I saw no mention of red beans & rice in the ancient 1990 post
traditional red beans and rice recipes of Creole cooks. Here's
mine" I got this recipe for Red Beans & Rice over 25 years ago
from Henry Robinson, who was the Chef at Marti's Restaurant on
Dumaine Street in New Orleans. I think it's the best tasting of
all.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook
for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony
Chachere's Andouille With Pork Sausage 3. Add vegetables and cook
for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a
little longer.
Serve in a deep plate with a scoop of white rice and some crusty
bread.
This may be the most soul satisfying dish you'll ever cook. The
more times you cook it the better you will get at seasoning it
just right for your tastes. Don't be afraid to add or subtract
amounts, there's no wrong way. I like my beans very soft but not
completely creamy, some people like the beans cooked all the way
to completely creamy.
It's up to you, however you like them best.
bowser dredged up but that perhaps has do to with trimming. I do
like Red Beans & Rice with andouille sausage. I cook it a few times
a year (using an adaptation of Paul Prudhomme's recipe). Thanks!
Jill
You can't see any mention of red beans & rice because your server is
not capable of displaying the entire thread. My server is.
David, the way to do it, is quote the relevant parts.
On Friday, January 12, 2024 at 1:25:08 PM UTC-10, cshenk wrote:
dsi1 wrote:
You can't see any mention of red beans & rice because your server ishttps://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
not capable of displaying the entire thread. My server is.
David, the way to do it, is quote the relevant parts.
I don't want to add another layer of quotes to this topic so I posted a link >to the OP. What could be more perfect than that?
I'm reposting the link. Don't mess up this perfect thing that I have created.
On Friday, January 12, 2024 at 1:25:08 PM UTC-10, cshenk wrote:
dsi1 wrote:
You can't see any mention of red beans & rice because your server
is not capable of displaying the entire thread. My server is.
David, the way to do it, is quote the relevant parts.
I don't want to add another layer of quotes to this topic so I posted
a link to the OP. What could be more perfect than that? I'm
reposting the link. Don't mess up this perfect thing that I have
created.
On Saturday, January 13, 2024 at 4:25:09 PM UTC-8, cshenk wrote:
dsi1 wrote:
On Friday, January 12, 2024 at 1:25:08 PM UTC-10, cshenk wrote:https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
dsi1 wrote:
You can't see any mention of red beans & rice because your server
is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJDavid, the way to do it, is quote the relevant parts.
I don't want to add another layer of quotes to this topic so I posted
a link to the OP. What could be more perfect than that? I'm
reposting the link. Don't mess up this perfect thing that I have
created.
David, the point is you were rude and self serving.
Earth to Carol: who in RFC isn't?
On Saturday, January 13, 2024 at 2:25:09 PM UTC-10, cshenk wrote:
dsi1 wrote:
On Friday, January 12, 2024 at 1:25:08 PM UTC-10, cshenk wrote:https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
dsi1 wrote:
You can't see any mention of red beans & rice because your server
is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJDavid, the way to do it, is quote the relevant parts.
I don't want to add another layer of quotes to this topic so I posted
a link to the OP. What could be more perfect than that? I'm
reposting the link. Don't mess up this perfect thing that I have
created.
David, the point is you were rude and self serving. That you dug up
some irrelevant post on red beans from the past just makes you lokk not
very smart about threads.
Indeed I should just let it all go. My post might be rude and self-serving but it was the truth. Mostly, rfc people can't handle the truth.
On Saturday, January 13, 2024 at 2:25:09 PM UTC-10, cshenk wrote:
dsi1 wrote:
On Friday, January 12, 2024 at 1:25:08 PM UTC-10, cshenk wrote:https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
dsi1 wrote:
You can't see any mention of red beans & rice because your server
is not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJDavid, the way to do it, is quote the relevant parts.
I don't want to add another layer of quotes to this topic so I posted
a link to the OP. What could be more perfect than that? I'm
reposting the link. Don't mess up this perfect thing that I have
created.
David, the point is you were rude and self serving. That you dug up
some irrelevant post on red beans from the past just makes you lokk not
very smart about threads.
Indeed I should just let it all go. My post might be rude and self-serving but it was the truth. Mostly, rfc people can't handle the truth.
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:
Mags, I saw no mention of red beans& rice in the ancient 1990
post bowser dredged up but that perhaps has do to with trimming. I
do like Red Beans& Rice with andouille sausage. I cook it a few
times a year (using an adaptation of Paul Prudhomme's recipe).
Thanks!
You can't see any mention of red beans& rice because your server is
not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
On 1/11/2024 6:44 PM, dsi1 wrote:
Your seething envy is burning a hole in your post. That's the breaks.
WTF are you blethering about now? I'm done with you, dumbass.
On Thursday, January 11, 2024 at 3:06:17 PM UTC-10, Bruce wrote:
Yes, we're all envious of Google Groups users. Especially of those
who won't know how to install a news client come February.
If it's the same as installing a NNTP desktop client 20 years ago, I
could do it. I'm not going to, though. The vulnerability of Windows
computers serves as a basic premise of a new action movie. It looks
like a good fun movie!
On 1/12/2024 12:07 PM, dsi1 wrote:
On Thursday, January 11, 2024 at 3:06:17 PM UTC-10, Bruce wrote:
Yes, we're all envious of Google Groups users. Especially of those
who won't know how to install a news client come February.
If it's the same as installing a NNTP desktop client 20 years ago, I
could do it. I'm not going to, though. The vulnerability of Windows
computers serves as a basic premise of a new action movie. It looks
like a good fun movie!
I'm sure there is a newsreader made for Google based and other systems.
I've heard mention of smart phone/tablet newsreader "apps" that act
like a traditional NNTP client. Either way, I hope that you stick
around. You'll be missed after February.
I know people who use newsgroups on a smartphone using an app called
Newstap, if I remember correctly. I'd post really short messages if I
had to type them on a phone, but anyway.
On 2024-01-14, Bruce <Bruce@invalid.invalid> wrote:
I know people who use newsgroups on a smartphone using an app called
Newstap, if I remember correctly. I'd post really short messages if I
had to type them on a phone, but anyway.
I have NewsTap on my iDevices. You still need a news server to log onto.
It's there if I think I need it. I hate typing on _any_ iDevice keyboard!
I "think" they now have a Windows version, and it may be worthwhile to
check into if anyone is interested. Google "NewsTap" and scroll down a
bit.
If you have an Apple iPhone or iPad and a news server, it's easy peasy
to set up and not very expensive or free, IIRC.
On 1/10/2024 8:06 PM, dsi1 wrote:
On Wednesday, January 10, 2024 at 2:39:48 PM UTC-10, jmcquown wrote:
Mags, I saw no mention of red beans&Â rice in the ancient 1990
post bowser dredged up but that perhaps has do to with trimming. I
do like Red Beans&Â Rice with andouille sausage. I cook it a few
times a year (using an adaptation of Paul Prudhomme's recipe).
Thanks!
You can't see any mention of red beans&Â rice because your server is
not capable of displaying the entire thread. My server is.
https://groups.google.com/g/rec.food.cooking/c/ZB4WoPI73Co/m/4-tG6KBcGHEJ
Your server is about to be shut down, so that's a bit irrelevant.
| Sysop: | Keyop |
|---|---|
| Location: | Huddersfield, West Yorkshire, UK |
| Users: | 297 |
| Nodes: | 16 (2 / 14) |
| Uptime: | 14:48:40 |
| Calls: | 6,667 |
| Calls today: | 1 |
| Files: | 12,216 |
| Messages: | 5,336,683 |