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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Bertold Brautigan on February 5, 2015 at 8:07am

@ Randall - ugh! Turkey bacon is right up there with non-fat cream cheese or sour cream and non-alcoholic beer. Oxymorons each and every one!

Comment by Randall Smith on February 5, 2015 at 7:32am

I do, too, Felaine! I've been suffering through turkey bacon for several years. But I'm going back to the real stuff since I read that "Big Fat Surprise" book. Can't wait!

Comment by sk8eycat on February 4, 2015 at 9:43pm

I didn't know where else to post this...I love bacon!

Comment by k.h. ky on February 3, 2015 at 6:05am
I put the canned garbanzo beans in a small saucepan, covered them with water, brought to a boil, then simmered on med-low for about 20 minutes.
Problem solved!
Comment by k.h. ky on February 2, 2015 at 8:22am
I soak dry beans for two or three days. Changing the water often. Then they cook much faster and softer. With a nice broth.
I like garbanzo beans in salad. Which is why I use the canned ones. I soak them several times to try and remove some of the salt. But I cannot figure out how to soften them for salad use without turning them into mush.
I like vegetables a little overcooked but not almost raw like I've found in some of the more expensive restaurants.
Comment by Pat on February 1, 2015 at 4:54pm
Agreed about the veggies. My mother cooked them to mush, and I couldn't stand them. Now, I like them steamed, stir fried, and with respect broccoli and cauliflower, raw. I actually like to taste them.
Comment by sk8eycat on February 1, 2015 at 1:29pm

Ahah!  So if I'm going to soak beans overnight in COLD water I have to use baking soda, because our tap water is very hard. 

We have our water heater hooked up to a water softening system, but I have heard that adds more salt...  I need to check it out.  I use scalding hot tap water to make a cup of tea in the microwave...tastes wonderful to me. 

And I keep a Brita pitcher in the fridge for drinking water for myself and the cats.

Comment by Pat on February 1, 2015 at 1:01pm

I've used baking soda in the soaking water, but didn't really notice much of a difference. I think the baking soda is supposed to soften otherwise hard mineral water. At least, that's what I've heard.

I do agree about about holding off salting the beans until they are cooked, or within a few minutes of being finished and doing the last minute seasoning.

I wouldn't mind canned beans so much if they weren't so darned high in salt content. If I'm going to use them, I rinse them off before putting them in a dish. 

Comment by sk8eycat on February 1, 2015 at 11:20am

An e-friend tried making baked beans some time back, and complained that they NEVER got soft.  He ended up throwing them out......

I asked him if he used salt and he said he did, but I don't remember if he soaked the beans in salted water, or put it in the cooking water (or didn't check the oven often enough and let them dry out...)   He may have cooked them in the soaking water....but usually he's a better cook than I am.

Comment by sk8eycat on February 1, 2015 at 11:03am

Friends, including Patricia, have said that putting a tsp of baking soda in the soaking water works a treat.  Then rinse the beans thoroughly before cooking.

The only time I buy canned beans is when I want to throw together a  3-(or 4)-bean salad....with a little scallion or chives, and sweet & sour vinaigrette.

I do love that one!


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