Red Beans & Rice

On Sun, 20 Feb 2011 07:06:29 -0500, "BigBadBubbas"
wrote:


Why do *I* think? I think they haven't met the modern age.

That's called pure greed.

You asked and I told you.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article
,
Dan Abel wrote:


That's odd. A username and password should be all you need to get access
to any server. Have you created a user name and password for that server
using MT-Newswatcher? Within MT-Newswatcher choose Special->'News
Servers...' and click on "New". Fill in the blanks. MT-Newswatcher can
run multiple news servers, one at a time, per your selection of them in
a popup menu that isn't there if you only have one server.

[ObFood]: Rib Steak, Rice-a-Roni and canned green beans for chow
tonight.

leo
 
On Tue, 22 Feb 2011 09:07:48 -0800, sf wrote:


That's not true, the price of each ingredient is factored separately
to arrive at a total. And you pay to storage at home too, probably at
a greater cost than the store. Do you want the store to eat it for
you too?
 
Buy the damned red kidney beans. The come in two sizes.
As I am going to do, as this looks like a great recipe....Leon L

On Sat, 12 Feb 2011 18:54:11 -0500, The Cook
wrote:
 
George Shirley wrote:



Maybe small red beans is a west-of-the-river thang, and kidney beans
is east. ;-) (Take you're pick; Trinity River or Sabine River. I'm
from just to the west)

-Bob
 
On Wed, 16 Feb 2011 20:55:22 -0800, "Bob Terwilliger"
wrote:


A misused slash mark in no way indicates that Om doesn't know the
difference between favas and garbanzos... even if one never ate favas
that has no bearing on their ability to identify either... as usual
among many topics logic is not your forte.
 
On Sat, 12 Feb 2011 20:15:28 -0600, Melba's Jammin'
wrote:


I'm usually the one who is posing that question. Find a bag of dry
beans that are called "small red beans". Those are what you want to
use, not kidney. Anyway, I finally made red beans & rice and it
turned out to be much ado about nothing. The good news is that I now
prefer the small red beans over kidney beans in chili (if you ever
make your chili with beans). So the conclusion is that I will
continue to buy small red beans, but I won't make red beans and rice
with them.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 21 Feb 2011 14:00:13 -0800, Dan Abel wrote:


Same here. Why buy cooking wine when you can buy the real thing? I'm
not even sure if it's stocked in the stores where I shop. Can't say
I've ever noticed it. Where would it be?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2011-02-12, Melba's Jammin' wrote:

Near as I can tell, most everyone who's responded to you is an idiot.

"Tex-Mex"? The Houston Chronicle? "Generally served with rice..."?
Freakin' "tortillas"? Sweet Jesus on the cross!

It's ALWAYS served with rice, you morons! Hence the name. I suggest
you ingnore all these pretenders and go to the source, someone who
grew up in New Orleans and loves the cuisine enough to become a chef
and create an authortative website all about it with extensive recipes
and background:

http://www.gumbopages.com/food/red-beans.html

I've been reading this website for years and I go here for all things
Cajun/Creole, first. It even out-BAMs Emeril. ;)

nb
 
Clueless AOL newbie Sheldon "Pussy" Katz blathered:


As usual, I am right and you are a shithead.

That is all ye know on earth, and all ye need to know.

Bob
 
On Mon, 21 Feb 2011 14:00:13 -0800, Dan Abel wrote:


it would be nice to have something definitive.

just as another datapoint, the only places i've seen unsalted shaoxing
(rice) wine is in asian markets that also sold other, drinkable alcohol.

your pal,
blake
 
On 13 Feb 2011 17:51:30 GMT, notbob wrote:


In Central America that dish would be called "Stew Beans", beans with
sauted veggies in liquid to make a gravy... sometimes with meat,
sometimes not... the rice would be a side, just like Chinese style. To
me rice and beans means rice and beans cooked together (the beans of
course precooked).
 
In article ,
Leonard Blaisdell wrote:

Boxed Rice-a-roni or homemade? I make my own. This is for beef-flavor.


Mom's Nicer-Roni

Recipe By: Barb Schaller, posted to rec.food.cooking 2-18-2011

Serving Size: 4

Not nearly as salty as Rice-A-Roni.

1-2 teaspoons beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 teaspoon dried minced onions
1/2 teaspoon dried basil

1-2 tablespoons butter
1/4 cup vermicelli, broken into small pieces
3/4 cup long grain white rice
2 cups water


Combine the first group of ingredients and set aside.

In a large skillet, melt 1-2 tablespoons of butter and add the rice and
vermicelli. Stir over medium-high heat until vermicelli browns. Add
the dry mixture and add 2 cups hot water (it will steam and sputter, so
be careful). Cover and cook over low heat for about 12-15 minutes until
rice is tender.
--
Barb
 
notbob wrote:


The gumbopages recipe looks pretty good, but it should use small red
beans instead of KB's, and it needs a little cayenne.

-Bob
 
blake murphy wrote:


I searched the .gov and .us domains for salted wine a couple of days
ago. There are lots of state laws governing the sale of salted
not-for-beverage wine. I haven't found much about it from the Feds.

-Bob
 
sf wrote:





Well, for me, it's my favorite bean-and-rice dish. I can't quite explain
why other than that the small red beans, the holy trinity, and the
seasonings combine in a unique way. For me.


They're very good chili beans.

Steve
 
In article ,
notbob wrote:


Sure, not the beans, but aren't the seasonings similar?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Brooklyn1" wrote in message
news:[email protected]...


IHMO, that's not true. When I make a pot of chili (yes, I put beans in my
chili) I use kidneys and they stay red. The thing is, they don't taste all
that different. Kidneys taste like great northerns and navy's which taste
like pintos. There may be a slight textural difference but that's about it.
Beans are beans.

Jill
 
On 2/20/2011 12:55 PM, Dan Abel wrote:

[Code of Federal Regulations]
[Title 27, Volume 1]
[Revised as of April 1, 2010]
From the U.S. Government Printing Office via GPO Access
[CITE: 27CFR24.215]

[Page 622]

TITLE 27--ALCOHOL, TOBACCO PRODUCTS AND FIREARMS

CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF
THE TREASURY

PART 24_WINE--Table of Contents

Subpart J_Production of Other Than Standard Wine

Sec. 24.215 Wine or wine products not for beverage use.

(a) General. Wine, or wine products made from wine, may be treated
with methods or materials which render the wine or wine products unfit
for beverage use. No wine or wine products so treated may contain more
than 21 percent of alcohol by volume at the time of withdrawal free of
tax from bonded wine premises; nor may any wine or wine product so
withdrawn be used in the compounding of distilled spirits or wine for
beverage use or in the manufacture of any product intended to be used in
the compounding. Wine or wine products produced under this section will
be clearly identified and segregated from beverage wine products while
stored on bonded wine premises and may be transferred in bond between
bonded wine premises. The shipping records for transfers in bond of
nonbeverage wine or wine products will be marked ``Not for Sale or
Consumption as Beverage Wine.'' Upon removal from bonded wine premises
free of tax, containers of nonbeverage wine or wine products will be
marked to clearly indicate such products are not for sale or consumption
as beverage wine, e.g., salted wine, vinegar, nonbeverage cooking wine.
(b) Salted wine. Salted wine is a wine or wine product not for
beverage use produced in accordance with the provisions of this section
and having not less than 1.5 grams of salt per 100 milliliter of wine.
(12.5 pounds of salt/100 gallons of wine.)
(c) Vinegar. Vinegar is a wine or wine product not for beverage use
produced in accordance with the provisions of this section and having
not less than 4.0 grams (4.0 percent) of volatile acidity (calculated as
acetic acid and exclusive of sulfur dioxide) per 100 milliliters of
wine. (Sec. 201, Pub. L. 85-859 and Sec. 455, Pub. L. 98-369, 72 Stat.
1380, as amended (26 U.S.C. 5361, 5362))

(Approved by the Office of Management and Budget under control number
1512-0503)

[T.D. ATF-299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF-312,
56 FR 31079, July 9, 1991]
 
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