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Black beans stain pot
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Bruce
Jun 15, 2019, 5:39:55 AM6/15/19
to
We've been having a lot of black turtle beans lately. I mean Mexican,
tex-mex, southern American style black beans. I boil a kilo at a time
and freeze part. All good. Except they stain the pot really badly with
a dark film. Is there a good way to avoid the discoloration or to get
rid of it afterwards? Thanks.
tex-mex, southern American style black beans. I boil a kilo at a time
and freeze part. All good. Except they stain the pot really badly with
a dark film. Is there a good way to avoid the discoloration or to get
rid of it afterwards? Thanks.
songbird
Jun 15, 2019, 8:41:08 AM6/15/19
to
and some water and a scrubby that will not disintegrate
upon exposure to bleach.
better yet is to cook in things that don't stain.
songbird
John Kuthe
Jun 15, 2019, 8:47:01 AM6/15/19
to
On Saturday, June 15, 2019 at 7:41:08 AM UTC-5, songbird wrote:
...
John Kuthe, Climate Anarchist and Chemistry Geek From Way Back!
...
> dilute bleach in a spray bottle or just a few drops
> and some water and a scrubby that will not disintegrate
> upon exposure to bleach.
>
> better yet is to cook in things that don't stain.
>
>
> songbird
Bleach does not REMOVE STAINS, it makes them LESS VISIBLE!! DUH! Sanitizes also! Very well! Nothing lives in Bleach!
> and some water and a scrubby that will not disintegrate
> upon exposure to bleach.
>
> better yet is to cook in things that don't stain.
>
>
> songbird
John Kuthe, Climate Anarchist and Chemistry Geek From Way Back!
Cindy Hamilton
Jun 15, 2019, 9:00:03 AM6/15/19
to
a mild scrubbing compound that contains oxalic acid.
Cindy Hamilton
Gary
Jun 15, 2019, 10:17:00 AM6/15/19
to
like he describes and I have cooked black beans. They don't stain
like that but burned on things might need the bleach solution
like you said.
No need to spend tons of money for some cool pot. Buy a Revere
Ware pot of the size you want. Stainless steel Revere Ware with
copper bottoms. They are very inexpensive and I use them almost
exclusively. Only other pan I use occasionally is small cast iron
frying pan, nicely seasoned (but not for beans).
Cindy Hamilton
Jun 15, 2019, 10:27:52 AM6/15/19
to
On Saturday, June 15, 2019 at 10:17:00 AM UTC-4, Gary wrote:
> songbird wrote:
> >
> > Bruce wrote:
> > > We've been having a lot of black turtle beans lately. I mean Mexican,
> > > tex-mex, southern American style black beans. I boil a kilo at a time
> > > and freeze part. All good. Except they stain the pot really badly with
> > > a dark film. Is there a good way to avoid the discoloration or to get
> > > rid of it afterwards? Thanks.
> >
> > dilute bleach in a spray bottle or just a few drops
> > and some water and a scrubby that will not disintegrate
> > upon exposure to bleach.
> >
> > better yet is to cook in things that don't stain.
>
> Even better still, use a stainless steal pot. They don't stain
> like he describes and I have cooked black beans. They don't stain
> like that but burned on things might need the bleach solution
> like you said.
How do you know Bruce isn't using stainless steel?
> songbird wrote:
> >
> > Bruce wrote:
> > > We've been having a lot of black turtle beans lately. I mean Mexican,
> > > tex-mex, southern American style black beans. I boil a kilo at a time
> > > and freeze part. All good. Except they stain the pot really badly with
> > > a dark film. Is there a good way to avoid the discoloration or to get
> > > rid of it afterwards? Thanks.
> >
> > dilute bleach in a spray bottle or just a few drops
> > and some water and a scrubby that will not disintegrate
> > upon exposure to bleach.
> >
> > better yet is to cook in things that don't stain.
>
> Even better still, use a stainless steal pot. They don't stain
> like he describes and I have cooked black beans. They don't stain
> like that but burned on things might need the bleach solution
> like you said.
> No need to spend tons of money for some cool pot. Buy a Revere
> Ware pot of the size you want. Stainless steel Revere Ware with
> copper bottoms. They are very inexpensive and I use them almost
> exclusively. Only other pan I use occasionally is small cast iron
> frying pan, nicely seasoned (but not for beans).
Pots with a thick aluminum disk (even if encapsulated in stainless)
are much better.
Cindy Hamilton
jay
Jun 15, 2019, 10:50:12 AM6/15/19
to
ply aluminum disc bottom pans since the '80's. One of my favorite pans
is a Revere Ware 12" skillet with the aluminum disc bottom. The older
ones are the best. I have found some on ebay.
My designated cook pot for black beans is a Piazza stainless with
aluminum bottom. You don't hear about them much but they are super
duper pots.
Gary
Jun 15, 2019, 10:53:13 AM6/15/19
to
Cindy Hamilton wrote:
>
> > No need to spend tons of money for some cool pot. Buy a Revere
> > Ware pot of the size you want. Stainless steel Revere Ware with
> > copper bottoms. They are very inexpensive and I use them almost
> > exclusively. Only other pan I use occasionally is small cast iron
> > frying pan, nicely seasoned (but not for beans).
>
> I hate Revere. The thin scrim of copper on the bottom is useless.
I will agree with the thin copper bottom. More for looks
probably.
Makes them look all pretty and stuff if you keep them shined (I
don't). :)
Revere Ware cooks all of my meals just fine. You hate it, you
don't use it, so you obviously know nothing about it. Move along,
Cindy.
Now comes the bashing retort, wait for it.
Cookware is no excuse for failure to cook a good meal, just an
excuse. You learn to use what you have and any darn pan or pot
can turn out good eats.
To prevent stains, use stainless steel. It's named that for a
reason. Hello???
>
> Gary wrote:
> > Even better still, use a stainless steal pot. They don't stain
> > like he describes and I have cooked black beans. They don't stain
> > like that but burned on things might need the bleach solution
> > like you said.
> How do you know Bruce isn't using stainless steel?
Because he got stains. It IS called stainless for a reason.
> Gary wrote:
> > Even better still, use a stainless steal pot. They don't stain
> > like he describes and I have cooked black beans. They don't stain
> > like that but burned on things might need the bleach solution
> > like you said.
> How do you know Bruce isn't using stainless steel?
>
> > No need to spend tons of money for some cool pot. Buy a Revere
> > Ware pot of the size you want. Stainless steel Revere Ware with
> > copper bottoms. They are very inexpensive and I use them almost
> > exclusively. Only other pan I use occasionally is small cast iron
> > frying pan, nicely seasoned (but not for beans).
>
> I hate Revere. The thin scrim of copper on the bottom is useless.
probably.
Makes them look all pretty and stuff if you keep them shined (I
don't). :)
Revere Ware cooks all of my meals just fine. You hate it, you
don't use it, so you obviously know nothing about it. Move along,
Cindy.
Now comes the bashing retort, wait for it.
Cookware is no excuse for failure to cook a good meal, just an
excuse. You learn to use what you have and any darn pan or pot
can turn out good eats.
To prevent stains, use stainless steel. It's named that for a
reason. Hello???
Cindy Hamilton
Jun 15, 2019, 11:01:36 AM6/15/19
to
On Saturday, June 15, 2019 at 10:53:13 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Gary wrote:
> > > Even better still, use a stainless steal pot. They don't stain
> > > like he describes and I have cooked black beans. They don't stain
> > > like that but burned on things might need the bleach solution
> > > like you said.
>
> > How do you know Bruce isn't using stainless steel?
>
> Because he got stains. It IS called stainless for a reason.
He referred to it as a "thin film". Even stainless steel
> Cindy Hamilton wrote:
> >
> > Gary wrote:
> > > Even better still, use a stainless steal pot. They don't stain
> > > like he describes and I have cooked black beans. They don't stain
> > > like that but burned on things might need the bleach solution
> > > like you said.
>
> > How do you know Bruce isn't using stainless steel?
>
> Because he got stains. It IS called stainless for a reason.
can get a deposit of protein or starch on it.
Stainless still isn't magic. It resists rust, that's all. Even
stainless will rust if you abuse it.
> >
> > > No need to spend tons of money for some cool pot. Buy a Revere
> > > Ware pot of the size you want. Stainless steel Revere Ware with
> > > copper bottoms. They are very inexpensive and I use them almost
> > > exclusively. Only other pan I use occasionally is small cast iron
> > > frying pan, nicely seasoned (but not for beans).
> >
> > I hate Revere. The thin scrim of copper on the bottom is useless.
>
> I will agree with the thin copper bottom. More for looks
> probably.
> Makes them look all pretty and stuff if you keep them shined (I
> don't). :)
>
> Revere Ware cooks all of my meals just fine. You hate it, you
> don't use it, so you obviously know nothing about it. Move along,
> Cindy.
there is (not every brand, but every material).
> Now comes the bashing retort, wait for it.
>
> Cookware is no excuse for failure to cook a good meal, just an
> excuse. You learn to use what you have and any darn pan or pot
> can turn out good eats.
have done so.
> To prevent stains, use stainless steel. It's named that for a
> reason. Hello???
Cindy Hamilton
Jinx the Minx
Jun 15, 2019, 11:24:09 AM6/15/19
to
for Christmas nearly 30 years ago, and I’m still using them. They’ve been
the best pans ever.
Gary
Jun 15, 2019, 12:35:50 PM6/15/19
to
Cindy Hamilton wrote:
>
> Give it a rest. I can turn out dinner for 20 on a campfire, and
> have done so.
I can name that tune in 18 minutes. lol
>
> Give it a rest. I can turn out dinner for 20 on a campfire, and
> have done so.
> > To prevent stains, use stainless steel. It's named that for a
> > reason. Hello???
>
> Goodbye.
col...@gmail.com
Jun 15, 2019, 1:13:24 PM6/15/19
to
Red kidney beans stains pans some too.
Bruce
Jun 15, 2019, 3:09:15 PM6/15/19
to
On Sat, 15 Jun 2019 19:39:47 +1000, Bruce <br...@invalid.invalid>
wrote:
Thanks, all. The first pot we tried was stainless steel, but it
stained. The second one was a Le Creuset and it stained too. I'll try
the bleach solution. If that doesn't help, I'll buy a pot just for
beans, since we have them all the time now.
wrote:
stained. The second one was a Le Creuset and it stained too. I'll try
the bleach solution. If that doesn't help, I'll buy a pot just for
beans, since we have them all the time now.
itsjoan...@webtv.net
Jun 15, 2019, 3:22:41 PM6/15/19
to
On Saturday, June 15, 2019 at 10:01:36 AM UTC-5, Cindy Hamilton wrote:
>
> He referred to it as a "thin film". Even stainless steel
> can get a deposit of protein or starch on it.
>
> Cindy Hamilton
>
> He referred to it as a "thin film". Even stainless steel
> can get a deposit of protein or starch on it.
>
>
That's true. I've got a set of Calphalon tri-ply cookware and when I cook
macaroni in it the bottom of the pan has a bluish stain. The only thing that
will remove that stain is Bar Tenders Friend.
Bruce
Jun 15, 2019, 3:29:34 PM6/15/19
to
oxalic acid, other than spinach.
itsjoan...@webtv.net
Jun 15, 2019, 3:55:03 PM6/15/19
to
no longer see it on the shelves. Surely, there is some sort of cleaning
compound like that on the other side of the world? Check your grocery store
shelves and ask the store manager if they stock any type of cleaner like that.
penm...@aol.com
Jun 15, 2019, 5:14:00 PM6/15/19
to
On Sat, 15 Jun 2019 19:39:47 +1000, Bruce <br...@invalid.invalid>
wrote:
wrote:
favorite here, had them for dinner last night and will have them for
dinner tonight. Cooked in a stainless steel pot they don't stain the
pot but they will stain foods, like rice. We like refried beans and
black beans is what we use.... we usually have them cooked with pork
chops but this time with kielbasa.
Hank Rogers
Jun 15, 2019, 5:27:11 PM6/15/19
to
are no metal parts.
Popeye would just pee in it before cooking, because the heat would
help too. Maybe he will help.
Julie is a bean expert too, so maybe she will give better guidance.
CALLING POPEYE CALLING JULIE BEAN EMERGENCY
BEAN EMERGENCY 911
BEAN EMERGENCY 911
Bruce
Jun 15, 2019, 5:28:50 PM6/15/19
to
On Sat, 15 Jun 2019 12:55:00 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
>On Saturday, June 15, 2019 at 2:29:34 PM UTC-5, Bruce wrote:
>>
>> On Sat, 15 Jun 2019 12:22:37 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >I've got a set of Calphalon tri-ply cookware and when I cook
>> >macaroni in it the bottom of the pan has a bluish stain. The only thing that
>> >will remove that stain is Bar Tenders Friend.
>>
>> I don't know if I can get that, but I'll look for something with
>> oxalic acid, other than spinach.
>>
>There used to be another product like BTF here and it was called Zud. But I
>no longer see it on the shelves. Surely, there is some sort of cleaning
>compound like that on the other side of the world? Check your grocery store
>shelves and ask the store manager if they stock any type of cleaner like that.
Thanks, yes, I'll have a look next time. A new world awaits me.
>On Saturday, June 15, 2019 at 2:29:34 PM UTC-5, Bruce wrote:
>>
>> On Sat, 15 Jun 2019 12:22:37 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >I've got a set of Calphalon tri-ply cookware and when I cook
>> >macaroni in it the bottom of the pan has a bluish stain. The only thing that
>> >will remove that stain is Bar Tenders Friend.
>>
>> I don't know if I can get that, but I'll look for something with
>> oxalic acid, other than spinach.
>>
>There used to be another product like BTF here and it was called Zud. But I
>no longer see it on the shelves. Surely, there is some sort of cleaning
>compound like that on the other side of the world? Check your grocery store
>shelves and ask the store manager if they stock any type of cleaner like that.
Hank Rogers
Jun 15, 2019, 5:29:33 PM6/15/19
to
Bruce
Jun 15, 2019, 5:33:22 PM6/15/19
to
I think (Le Creuset).
I just had them again. I can't believe how good they are. Boiled in
water with a bit of salt until soft enough and later briefly fried in
olive oil.
Bruce
Jun 15, 2019, 5:33:55 PM6/15/19
to
Bruce
Jun 15, 2019, 5:34:20 PM6/15/19
to
Hank Rogers
Jun 15, 2019, 5:38:02 PM6/15/19
to
uses. Otherwise we shall be lost forever in the mexican bean cooking
desert. Even pappy Moses Katz couldn't help us.
Could the use of yoose special RO filtered water be a factor?
Dooze we need an old mexican woman to supervise the beans?
Remember that lot's of folks are peasants living in goat barns, admiral.
And lastly, do yoose have to cook the beans in the basement?
Leonard Blaisdell
Jun 15, 2019, 6:59:17 PM6/15/19
to
In article <opoageld4knb8a805...@4ax.com>, Bruce
Here's another option. So you have a stain in your pot? So What? Stains
don't often impart flavor. If there are crud and chunks along with the
stain, different story. Stains will probably disappear over time.
Think of the seasoning on a cast iron pan as a desired polymer stain.
Or, as usual, i misunderstand.
leo
don't often impart flavor. If there are crud and chunks along with the
stain, different story. Stains will probably disappear over time.
Think of the seasoning on a cast iron pan as a desired polymer stain.
Or, as usual, i misunderstand.
leo
Bruce
Jun 15, 2019, 7:03:49 PM6/15/19
to
wife's, by the way. Although I must admit that it looks a bit suspect.
If nothing helps, a dedicated pan will be the solution. But I have a
few things to try first.
itsjoan...@webtv.net
Jun 15, 2019, 7:10:58 PM6/15/19
to
On Saturday, June 15, 2019 at 6:03:49 PM UTC-5, Bruce wrote:
>
> It's not so much my problem but my
> wife's, by the way. Although I must admit that it looks a bit suspect.
> If nothing helps, a dedicated pan will be the solution.
>
She an use the stained pot to whack you up side the head. Excellent usage!
>
> It's not so much my problem but my
> wife's, by the way. Although I must admit that it looks a bit suspect.
> If nothing helps, a dedicated pan will be the solution.
>
Bruce
Jun 15, 2019, 7:13:38 PM6/15/19
to
itsjoan...@webtv.net
Jun 15, 2019, 7:22:17 PM6/15/19
to
On Saturday, June 15, 2019 at 6:13:38 PM UTC-5, Bruce wrote:
>
> On Sat, 15 Jun 2019 16:10:55 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >She can use the stained pot to whack you up side the head. Excellent usage!
>
> On Sat, 15 Jun 2019 16:10:55 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>
> An unexpected little outburst!
>
But you gotta admit it's a good use of a stained pot.
Ed Pawlowski
Jun 15, 2019, 7:25:53 PM6/15/19
to
On 6/15/2019 5:27 PM, Hank Rogers wrote:
>
> CALLING POPEYE CALLING JULIE BEAN EMERGENCY
>
> BEAN EMERGENCY 911
>
> BEAN EMERGENCY 911
>
>
For a bean emergency open windows for a cross breeze and turn on a fan.
>
> CALLING POPEYE CALLING JULIE BEAN EMERGENCY
>
> BEAN EMERGENCY 911
>
> BEAN EMERGENCY 911
>
>
Clears the air quickly.
Hank Rogers
Jun 15, 2019, 7:26:23 PM6/15/19
to
state?
Bruce
Jun 15, 2019, 7:37:17 PM6/15/19
to
Jinx the Minx
Jun 15, 2019, 8:09:18 PM6/15/19
to
songbird
Jun 15, 2019, 8:11:06 PM6/15/19
to
Bruce wrote:
...
not stain even if it gets crud on the sides that scrubs
off or comes off eventually.
the enamel pan gets stained a little but i use a
little bleach on it and that is gone. the pans we
have are white and they show everything.
songbird
...
> No, you don't misunderstand. It's not so much my problem but my
> wife's, by the way. Although I must admit that it looks a bit suspect.
> If nothing helps, a dedicated pan will be the solution. But I have a
> few things to try first.
i cook beans in glass or enamel pans. the glass does
> wife's, by the way. Although I must admit that it looks a bit suspect.
> If nothing helps, a dedicated pan will be the solution. But I have a
> few things to try first.
not stain even if it gets crud on the sides that scrubs
off or comes off eventually.
the enamel pan gets stained a little but i use a
little bleach on it and that is gone. the pans we
have are white and they show everything.
songbird
Bruce
Jun 15, 2019, 8:34:15 PM6/15/19
to
On Sat, 15 Jun 2019 16:22:14 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
>On Saturday, June 15, 2019 at 6:13:38 PM UTC-5, Bruce wrote:
>>
>> On Sat, 15 Jun 2019 16:10:55 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >She can use the stained pot to whack you up side the head. Excellent usage!
>>
>> An unexpected little outburst!
>>
>But you gotta admit it's a good use of a stained pot.
Well, it did make her laugh.
>On Saturday, June 15, 2019 at 6:13:38 PM UTC-5, Bruce wrote:
>>
>> On Sat, 15 Jun 2019 16:10:55 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >She can use the stained pot to whack you up side the head. Excellent usage!
>>
>> An unexpected little outburst!
>>
>But you gotta admit it's a good use of a stained pot.
Bruce
Jun 15, 2019, 8:38:29 PM6/15/19
to
On Sat, 15 Jun 2019 20:10:15 -0400, songbird <song...@anthive.com>
wrote:
Thanks, I'll give it a try.
wrote:
Hank Rogers
Jun 15, 2019, 9:06:57 PM6/15/19
to
foam pad. I don't know if they call them something else on yoose rock.
Or, don't worry about the stains ... they'll add character to yoose
next pot of beans.
Bruce
Jun 15, 2019, 9:30:28 PM6/15/19
to
On Sat, 15 Jun 2019 20:06:52 -0500, Hank Rogers <nos...@invalid.org>
wrote:
Yes, that would have been my solution :)
wrote:
Bruce
Jun 15, 2019, 9:37:24 PM6/15/19
to
<https://www.woolworths.com.au/shop/productdetails/18289/bar-keepers-friend-cleanser-polish>
itsjoan...@webtv.net
Jun 16, 2019, 1:06:57 AM6/16/19
to
available get to the store and get that pot clean or you'll find it upside
your head soon.
Bruce
Jun 16, 2019, 2:22:11 AM6/16/19
to
Julie Bove
Jun 16, 2019, 2:42:42 AM6/16/19
to
"Bruce" <br...@invalid.invalid> wrote in message
news:4se9geth0v2f6vru8...@4ax.com...
> We've been having a lot of black turtle beans lately. I mean Mexican,
> tex-mex, southern American style black beans. I boil a kilo at a time
> and freeze part. All good. Except they stain the pot really badly with
> a dark film. Is there a good way to avoid the discoloration or to get
> rid of it afterwards? Thanks.
What kind of pot? I've never had that happen.
> tex-mex, southern American style black beans. I boil a kilo at a time
> and freeze part. All good. Except they stain the pot really badly with
> a dark film. Is there a good way to avoid the discoloration or to get
> rid of it afterwards? Thanks.
Bruce
Jun 16, 2019, 2:50:24 AM6/16/19
to
also dark stains on the sink and on the floor, where I spilled a bit
of cooking water. I know about beetroot and turmeric, but I didn't
know black beans were such a strong colourant.
Maybe I should have bought the organic version :)
Julie Bove
Jun 16, 2019, 3:49:14 AM6/16/19
to
"Hank Rogers" <nos...@invalid.org> wrote in message
news:qe3nr7$p6o$1...@gioia.aioe.org...
> Bruce wrote:
>> On Sat, 15 Jun 2019 19:39:47 +1000, Bruce <br...@invalid.invalid>
>> wrote:
>>
>> On Sat, 15 Jun 2019 19:39:47 +1000, Bruce <br...@invalid.invalid>
>> wrote:
>>
>>> We've been having a lot of black turtle beans lately. I mean Mexican,
>>> tex-mex, southern American style black beans. I boil a kilo at a time
>>> and freeze part. All good. Except they stain the pot really badly with
>>> a dark film. Is there a good way to avoid the discoloration or to get
>>> rid of it afterwards? Thanks.
>>
>>> tex-mex, southern American style black beans. I boil a kilo at a time
>>> and freeze part. All good. Except they stain the pot really badly with
>>> a dark film. Is there a good way to avoid the discoloration or to get
>>> rid of it afterwards? Thanks.
>>
>> Thanks, all. The first pot we tried was stainless steel, but it
>> stained. The second one was a Le Creuset and it stained too. I'll try
>> the bleach solution. If that doesn't help, I'll buy a pot just for
>> beans, since we have them all the time now.
>>
>
> Yoose could try a bit of ammonia to help clean yoose pot, if there are no
> metal parts.
>
> Popeye would just pee in it before cooking, because the heat would help
> too. Maybe he will help.
>
> Julie is a bean expert too, so maybe she will give better guidance.
>
>> stained. The second one was a Le Creuset and it stained too. I'll try
>> the bleach solution. If that doesn't help, I'll buy a pot just for
>> beans, since we have them all the time now.
>>
>
> Yoose could try a bit of ammonia to help clean yoose pot, if there are no
> metal parts.
>
> Popeye would just pee in it before cooking, because the heat would help
> too. Maybe he will help.
>
> Julie is a bean expert too, so maybe she will give better guidance.
>
> CALLING POPEYE CALLING JULIE BEAN EMERGENCY
>
> BEAN EMERGENCY 911
>
> BEAN EMERGENCY 911
I've used Revereware, a cheap enamel coated pan and a non-stick Dutch oven.
>
> BEAN EMERGENCY 911
>
> BEAN EMERGENCY 911
Never had a bean stain. But maybe I cook my beans differently. This was told
to me by a Mexican Chef.
Quick soak method. Put beans in as much water as possible. Bring to a boil.
Boil for a minute. Note that this was for black beans. Kidney beans need to
soak for two minutes. Turn the heat off and let sit for an hour.
Drain the water. This helps take away what might cause gassiness.
Refill pot with water. Again as much as possible. Bring to a boil, let
simmer until done. Drain off and save the water. That water is great for
making soups, bread and other things. Depending on what you are making with
the beans, you may need to add some water back to the pot. Add seasonings
after the beans are done. Certain things can make the beans tough if added
too soon,
Gary
Jun 16, 2019, 7:38:40 AM6/16/19
to
Bruce wrote:
>
> On Sat, 15 Jun 2019 19:39:47 +1000, Bruce <br...@invalid.invalid>
> wrote:
>
> >We've been having a lot of black turtle beans lately. I mean Mexican,
> >tex-mex, southern American style black beans. I boil a kilo at a time
> >and freeze part. All good. Except they stain the pot really badly with
> >a dark film. Is there a good way to avoid the discoloration or to get
> >rid of it afterwards? Thanks.
>
> Thanks, all. The first pot we tried was stainless steel, but it
> stained. The second one was a Le Creuset and it stained too. I'll try
> the bleach solution. If that doesn't help, I'll buy a pot just for
> beans, since we have them all the time now.
A few other thoughts here, Bruce. Are you sure that stainless
>
> On Sat, 15 Jun 2019 19:39:47 +1000, Bruce <br...@invalid.invalid>
> wrote:
>
> >We've been having a lot of black turtle beans lately. I mean Mexican,
> >tex-mex, southern American style black beans. I boil a kilo at a time
> >and freeze part. All good. Except they stain the pot really badly with
> >a dark film. Is there a good way to avoid the discoloration or to get
> >rid of it afterwards? Thanks.
>
> Thanks, all. The first pot we tried was stainless steel, but it
> stained. The second one was a Le Creuset and it stained too. I'll try
> the bleach solution. If that doesn't help, I'll buy a pot just for
> beans, since we have them all the time now.
steel pot was actually that? I've cooked black beans many times
here. The cooking water does turn somewhat black but never had it
stain my pot. I'm not trying to be difficult here - it's just
never happened.
How I cook them (and many other dried beans) is to soak in plenty
of cold water the evening before I cook them. Next morning drain
that soaking water and replace with fresh then cook until done.
Gary
Jun 16, 2019, 7:39:29 AM6/16/19
to
Bruce wrote:
>
> Maybe I should have bought the organic version :)
Forget the stains for now. Maybe you should just plant your own
>
> Maybe I should have bought the organic version :)
beans next spring. That way you won't have to buy "mystery
beans." I think it's "Songbird" here that grows many kinds of
beans. She could be a good source of info.
You love them and eat often. Sounds like you have the property to
do this. Actually make a huge many vegetable garden. No odd
ingredient lists ever.
Living in an apartment sure is convenient but I do miss the
gardening. Growing a few things in pots on the back balcony in
high heat is hardly worth the trouble. I miss going out at the
crack of dawn and tending to the garden each morning.
Gary
Jun 16, 2019, 7:40:02 AM6/16/19
to
Leonard Blaisdell wrote:
>
> Here's another option. So you have a stain in your pot? So What? Stains
> don't often impart flavor. If there are crud and chunks along with the
> stain, different story. Stains will probably disappear over time.
> Think of the seasoning on a cast iron pan as a desired polymer stain.
I agree with you, Leo. People that cook often don't need to keep
>
> Here's another option. So you have a stain in your pot? So What? Stains
> don't often impart flavor. If there are crud and chunks along with the
> stain, different story. Stains will probably disappear over time.
> Think of the seasoning on a cast iron pan as a desired polymer stain.
their cookware looking pristene. Let it get old unless you have
unlimited time to shine them all up after each time you cook.
That's only for a show kitchens where you leave them hanging for
display.
Good comprimise is just to buy TWO sets. One for display and one
for cooking.
Gary
Jun 16, 2019, 7:41:07 AM6/16/19
to
Bruce wrote:
>
> No, you don't misunderstand. It's not so much my problem but my
> wife's, by the way. Although I must admit that it looks a bit suspect.
> If nothing helps, a dedicated pan will be the solution. But I have a
> few things to try first.
If you buy a new dedicated pot, check out the Revere Ware. The
>
> No, you don't misunderstand. It's not so much my problem but my
> wife's, by the way. Although I must admit that it looks a bit suspect.
> If nothing helps, a dedicated pan will be the solution. But I have a
> few things to try first.
cost is on the low end of cookware but not the very cheapest you
can buy. They WILL last you a life time though. All of mine are
35-40 years old. All are well used and they will last longer than
I will. Comes with interchangeable lids too.
You say you cook 1 kilo of beans at a time. That's about 2 pounds
of dried. For that amount you should get an 8-quart pot. I doubt
that will stain plus it's great for making large amounts of
anything. The 8-quart is my largest one.
Right now, I'm cooking 1 pound of dried peas in my 5-quart pot.
Once cooked, I'll have to use the 8-quart to hold that plus all
the vegetables that I add.
Boy o boy, I sure hope those peas don't stain my pot. ;)
Gary
Jun 16, 2019, 7:42:03 AM6/16/19
to
Ed Pawlowski wrote:
>
> For a bean emergency open windows for a cross breeze and turn on a fan.
> Clears the air quickly.
Or...if you live alone, you can just "let one rip" even under the
>
> For a bean emergency open windows for a cross breeze and turn on a fan.
> Clears the air quickly.
covers as long as there are no ferrets sleeping under there. ha
ha
Gary
Jun 16, 2019, 7:49:37 AM6/16/19
to
Bruce wrote:
>
> I just had them again. I can't believe how good they are. Boiled in
> water with a bit of salt until soft enough and later briefly fried in
> olive oil.
I'll have to try some that way.
>
> I just had them again. I can't believe how good they are. Boiled in
> water with a bit of salt until soft enough and later briefly fried in
> olive oil.
I normally just cook them for burrito filling.
One question:
Do you fry them whole in the oil or
maybe just slightly smash them first?
I would be tempted to do that just until
they broke open a nip but not completely mashed.
Just like a "smashed potato" finished off
in hot oil.
Bruce
Jun 16, 2019, 7:51:14 AM6/16/19
to
On Sun, 16 Jun 2019 07:38:28 -0400, Gary <g.ma...@att.net> wrote:
>Bruce wrote:
>>
>> Thanks, all. The first pot we tried was stainless steel, but it
>> stained. The second one was a Le Creuset and it stained too. I'll try
>> the bleach solution. If that doesn't help, I'll buy a pot just for
>> beans, since we have them all the time now.
>
>A few other thoughts here, Bruce. Are you sure that stainless
>steel pot was actually that? I've cooked black beans many times
>here. The cooking water does turn somewhat black but never had it
>stain my pot. I'm not trying to be difficult here - it's just
>never happened.
>
>How I cook them (and many other dried beans) is to soak in plenty
>of cold water the evening before I cook them. Next morning drain
>that soaking water and replace with fresh then cook until done.
That's what I did too. I don't know if soaking them really makes them
easier to digest, but all help is welcome :) I think we're also
getting used to them after 2 weeks of having them for breakfast.
>Bruce wrote:
>>
>> Thanks, all. The first pot we tried was stainless steel, but it
>> stained. The second one was a Le Creuset and it stained too. I'll try
>> the bleach solution. If that doesn't help, I'll buy a pot just for
>> beans, since we have them all the time now.
>
>A few other thoughts here, Bruce. Are you sure that stainless
>steel pot was actually that? I've cooked black beans many times
>here. The cooking water does turn somewhat black but never had it
>stain my pot. I'm not trying to be difficult here - it's just
>never happened.
>
>How I cook them (and many other dried beans) is to soak in plenty
>of cold water the evening before I cook them. Next morning drain
>that soaking water and replace with fresh then cook until done.
easier to digest, but all help is welcome :) I think we're also
getting used to them after 2 weeks of having them for breakfast.
John Kuthe
Jun 16, 2019, 8:03:22 AM6/16/19
to
On Sunday, June 16, 2019 at 1:50:24 AM UTC-5, Bruce wrote:
...
John Kuthe...
...
>
> A Le Creuset pot and a week ago a stainless steel one. But there were
> also dark stains on the sink and on the floor, where I spilled a bit
> of cooking water. I know about beetroot and turmeric, but I didn't
> know black beans were such a strong colourant.
>
> Maybe I should have bought the organic version :)
Maybe that's why they are called BLACK BEANS! Hee hee!
> A Le Creuset pot and a week ago a stainless steel one. But there were
> also dark stains on the sink and on the floor, where I spilled a bit
> of cooking water. I know about beetroot and turmeric, but I didn't
> know black beans were such a strong colourant.
>
> Maybe I should have bought the organic version :)
John Kuthe...
songbird
Jun 16, 2019, 12:31:24 PM6/16/19
to
Gary wrote:
> Bruce wrote:
>>
>> Maybe I should have bought the organic version :)
>
> Forget the stains for now. Maybe you should just plant your own
> beans next spring. That way you won't have to buy "mystery
> beans." I think it's "Songbird" here that grows many kinds of
> beans. She could be a good source of info.
"he"
> Bruce wrote:
>>
>> Maybe I should have bought the organic version :)
>
> Forget the stains for now. Maybe you should just plant your own
> beans next spring. That way you won't have to buy "mystery
> beans." I think it's "Songbird" here that grows many kinds of
> beans. She could be a good source of info.
many this year again. i really went overboard on
fresh beans but someone had a bunch of bush green bean
varieties they were getting rid of so i was glad to
pick them up to grow them this summer so next winter
i will have (i hope) plenty of seeds to give away at
the seed swap. last year i didn't have very many
and for a new gardener to get them going they may not
care about named varieties until after they get some
experience. :)
i haven't sorted my list yet so i'm not sure how
many i've planted this year - looks to be about 50
different kinds.
> You love them and eat often. Sounds like you have the property to
> do this. Actually make a huge many vegetable garden. No odd
> ingredient lists ever.
we know exactly what it is, how it was grown, what was
(or in our case wasn't) sprayed on it, etc.
this week the strawberries have been coming in.
> Living in an apartment sure is convenient but I do miss the
> gardening. Growing a few things in pots on the back balcony in
> high heat is hardly worth the trouble. I miss going out at the
> crack of dawn and tending to the garden each morning.
enough to keep two people busy (along with everything
else). :)
songbird
songbird
Jun 16, 2019, 12:31:24 PM6/16/19
to
Bruce wrote:
...
body will get used to them. i don't bother to
soak them or pre-soften. just bring them to a
boil and then turn them down to a slight simmer.
stir once in a while to keep them from sticking
and add some water if needed.
the problem a lot of people have with smelly
gas involves what else you cook with them.
add onions, meat and garlic and you're asking
for it... we cook them plain in water, i simmer
them until done. that is all. no added salt or
other things until after they are cooked (other-
wise they can get tough skins or not seem cooked
enough).
i usually make a few gallons at a time and then
we will drain them and freeze them in quart jars
and eat them for the next month or two.
i'm not sure how many we have left from the
last batch so i will probably make some this next
week. i also will make a small batch of fresh
beans of one type instead of a blend of many
kinds that i have for the large batches. just
for something different. like we like lima
beans or yellow eye beans.
songbird
...
> That's what I did too. I don't know if soaking them really makes them
> easier to digest, but all help is welcome :) I think we're also
> getting used to them after 2 weeks of having them for breakfast.
if you gradually add them to your diet your
> easier to digest, but all help is welcome :) I think we're also
> getting used to them after 2 weeks of having them for breakfast.
body will get used to them. i don't bother to
soak them or pre-soften. just bring them to a
boil and then turn them down to a slight simmer.
stir once in a while to keep them from sticking
and add some water if needed.
the problem a lot of people have with smelly
gas involves what else you cook with them.
add onions, meat and garlic and you're asking
for it... we cook them plain in water, i simmer
them until done. that is all. no added salt or
other things until after they are cooked (other-
wise they can get tough skins or not seem cooked
enough).
i usually make a few gallons at a time and then
we will drain them and freeze them in quart jars
and eat them for the next month or two.
i'm not sure how many we have left from the
last batch so i will probably make some this next
week. i also will make a small batch of fresh
beans of one type instead of a blend of many
kinds that i have for the large batches. just
for something different. like we like lima
beans or yellow eye beans.
songbird
dsi1
Jun 16, 2019, 2:28:39 PM6/16/19
to
On Saturday, June 15, 2019 at 12:59:17 PM UTC-10, Leonard Blaisdell wrote:
> In article <opoageld4knb8a805...@4ax.com>, Bruce
> <br...@invalid.invalid> wrote:
>
> > On Sat, 15 Jun 2019 17:13:55 -0400, penm...@aol.com wrote:
>
> > >What material is your pot made of? I cook a lot of black beans, a
> > >favorite here, had them for dinner last night and will have them for
> > >dinner tonight. Cooked in a stainless steel pot they don't stain the
> > >pot but they will stain foods, like rice. We like refried beans and
> > >black beans is what we use.... we usually have them cooked with pork
> > >chops but this time with kielbasa.
> >
> > One was stainless steel and one was cast iron with some enamel layer,
> > I think (Le Creuset).
>
> leo
My wok started looking ugly the first time heat was applied to it. It looks just horrible now. That's purely intentional. My carbon steel skillet is starting to look jet black now - it's gotten beautiful with use. Our stainless steel saucepans are still stain free. I don't cook black beans so it looks like I'm safe. If it did get unwanted stains on cookware, I'd use a melamine sponge on it.
https://home.howstuffworks.com/magic-eraser1.htm
> In article <opoageld4knb8a805...@4ax.com>, Bruce
> <br...@invalid.invalid> wrote:
>
> > On Sat, 15 Jun 2019 17:13:55 -0400, penm...@aol.com wrote:
>
> > >What material is your pot made of? I cook a lot of black beans, a
> > >favorite here, had them for dinner last night and will have them for
> > >dinner tonight. Cooked in a stainless steel pot they don't stain the
> > >pot but they will stain foods, like rice. We like refried beans and
> > >black beans is what we use.... we usually have them cooked with pork
> > >chops but this time with kielbasa.
> >
> > One was stainless steel and one was cast iron with some enamel layer,
> > I think (Le Creuset).
> >
> > I just had them again. I can't believe how good they are. Boiled in
> > water with a bit of salt until soft enough and later briefly fried in
> > olive oil.
>
> > I just had them again. I can't believe how good they are. Boiled in
> > water with a bit of salt until soft enough and later briefly fried in
> > olive oil.
>
> Here's another option. So you have a stain in your pot? So What? Stains
> don't often impart flavor. If there are crud and chunks along with the
> stain, different story. Stains will probably disappear over time.
> Think of the seasoning on a cast iron pan as a desired polymer stain.
> Or, as usual, i misunderstand.
> don't often impart flavor. If there are crud and chunks along with the
> stain, different story. Stains will probably disappear over time.
> Think of the seasoning on a cast iron pan as a desired polymer stain.
>
> leo
My wok started looking ugly the first time heat was applied to it. It looks just horrible now. That's purely intentional. My carbon steel skillet is starting to look jet black now - it's gotten beautiful with use. Our stainless steel saucepans are still stain free. I don't cook black beans so it looks like I'm safe. If it did get unwanted stains on cookware, I'd use a melamine sponge on it.
https://home.howstuffworks.com/magic-eraser1.htm
Bruce
Jun 16, 2019, 2:57:18 PM6/16/19
to
Maybe it's not really.
Bruce
Jun 16, 2019, 2:59:43 PM6/16/19
to
vegetable garden is overgrown with weeds. It's nice to have a big
property, but it's a lot of work. Although, big... A neighbour once
asked how big it was. I said 6.5 acres. He said "Just enough to keep
the neighbours away." He had 240 acres.
Bruce
Jun 16, 2019, 3:02:24 PM6/16/19
to
On Sun, 16 Jun 2019 12:12:19 -0400, songbird <song...@anthive.com>
wrote:
I cook them your way, except I presoak. I read conflicting opinions on
whether that does anything useful, but I guess it won't hurt. I'll try
another type next time.
wrote:
whether that does anything useful, but I guess it won't hurt. I'll try
another type next time.
Bruce
Jun 16, 2019, 3:03:41 PM6/16/19
to
Bruce
Jun 16, 2019, 3:05:13 PM6/16/19
to
Hank Rogers
Jun 16, 2019, 3:44:34 PM6/16/19
to
produce less farts. Could be a n old wives tale though.
Bruce
Jun 16, 2019, 3:59:07 PM6/16/19
to
On Sun, 16 Jun 2019 14:44:29 -0500, Hank Rogers <nos...@invalid.org>
wrote:
It won't hurt, so why not, unless you're in a hurry?
wrote:
Hank Rogers
Jun 16, 2019, 6:07:58 PM6/16/19
to
Also, If yoose add anything acidic, like tomatoes, don't put them in
until the beans are tender. Salt doesn't seem to be a problem, but
acids make them tough.
Bruce
Jun 16, 2019, 6:52:38 PM6/16/19
to
On Sun, 16 Jun 2019 17:07:53 -0500, Hank Rogers <nos...@invalid.org>
I'll remember that. I agree that salt doesn't hurt. I've put it in at
the beginning and at the end. The result was fine in both cases.
the beginning and at the end. The result was fine in both cases.
Hank Rogers
Jun 16, 2019, 7:27:21 PM6/16/19
to
less salt is needed later, either before or after the beans are cooked.
The salted water is discarded and the beans rinsed, but salt does
get inside the beans as they soak, so don't add as much salt till
you taste them. It's very hard to fix oversalted food.
Bruce
Jun 16, 2019, 8:04:39 PM6/16/19
to
On Sun, 16 Jun 2019 18:27:12 -0500, Hank Rogers <nos...@invalid.org>
I think I've always added the salt after the soaking stage. But, yeah,
it's better to be careful. You can add more but you can't take it out.
it's better to be careful. You can add more but you can't take it out.
Julie Bove
Jun 16, 2019, 10:36:07 PM6/16/19
to
"Bruce" <br...@invalid.invalid> wrote in message
> On Sat, 15 Jun 2019 18:26:20 -0500, Hank Rogers <nos...@invalid.org>
> wrote:
>
>>Bruce wrote:
>>> On Sat, 15 Jun 2019 16:10:55 -0700 (PDT), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>>> On Saturday, June 15, 2019 at 6:03:49 PM UTC-5, Bruce wrote:
>>>>>
>>>>> It's not so much my problem but my
>>>>> wife's, by the way. Although I must admit that it looks a bit suspect.
>>>>> If nothing helps, a dedicated pan will be the solution.
>>>>>
>>>> She an use the stained pot to whack you up side the head. Excellent
>>>> On Saturday, June 15, 2019 at 6:03:49 PM UTC-5, Bruce wrote:
>>>>>
>>>>> It's not so much my problem but my
>>>>> wife's, by the way. Although I must admit that it looks a bit suspect.
>>>>> If nothing helps, a dedicated pan will be the solution.
>>>>>
>>>> usage!
>>>
>>> An unexpected little outburst!
>>>
>>
>>Yoose do seem to have a Julie problem. Did yoose move to washington
>>state?
>
> A Julie problem?
Not sure what he means by that but you are welcome to come to dinner. I have
kidney beans!
Julie Bove
Jun 16, 2019, 10:37:19 PM6/16/19
to
"Bruce" <br...@invalid.invalid> wrote in message
Julie Bove
Jun 16, 2019, 10:39:15 PM6/16/19
to
"Gary" <g.ma...@att.net> wrote in message news:5D062A34...@att.net...
Julie Bove
Jun 16, 2019, 10:40:58 PM6/16/19
to
"Bruce" <br...@invalid.invalid> wrote in message
black beans overnight because they will start to ferment. He uses the quick
soak method.
Julie Bove
Jun 16, 2019, 10:43:52 PM6/16/19
to
"Gary" <g.ma...@att.net> wrote in message news:5D062CC6...@att.net...
Bruce
Jun 16, 2019, 11:42:32 PM6/16/19
to
Bruce
Jun 16, 2019, 11:43:22 PM6/16/19
to
Julie Bove
Jun 17, 2019, 2:22:43 AM6/17/19
to
"Bruce" <br...@invalid.invalid> wrote in message
beans. Then turn off the heat. Kidney beans require 2 minutes of boiling.
Bruce
Jun 17, 2019, 2:35:22 AM6/17/19
to
On Sun, 16 Jun 2019 23:22:31 -0700, "Julie Bove"
Thanks, I'll try that.
Cindy Hamilton
Jun 17, 2019, 6:14:13 AM6/17/19
to
burst open (like a salad), adding acid at the beginning will help
prevent it.
Cindy Hamilton
Bruce
Jun 17, 2019, 7:24:18 AM6/17/19
to
olive oil. 1 in 30 may burst open if I'm a bit rough with them. I'm
only talking about black beans.
penm...@aol.com
Jun 17, 2019, 12:37:56 PM6/17/19
to
the same pan I just used to fry pork chops. I posted a picture of my
refried black beans years ago but all the non cooks said it looked
like shit... little do the noncooks realize that all mashed beans
litterally look like shit.
Anyways cookware can stain from hard water... hard water will leave a
coating same as it does on toilets, tubs, shower heads and faucets,
with cookware it leaves a rough coating for black bean color to adhere
to. We have a water softener, it saves on having expensive plumber
bills. I've resolved all bean cooking problems by switching from dry
beans to canned beans. Canned beans are perfectly cooked, are a big
time saver, and cost less than dry beans, simply buy them in larger
size cans and or by the case and the price goes way down... the 40
ounce cans are perfect for yoose beaners. I keep very few dry beans
in the pantry, I keep dried peas and naturally some Navy beans. We
buy Goya black beans by the case. My wife grew up on black beans and
rice, that's almost the national dish of Belize... only thing missing
is gibnut. We like some beans in a tossed salad, also marinated three
beans salad, we both like garbansos in a tossed salad or as a
component in marinated beans. Canned beans are always ready and easy
to rinse... I don't rinse for refried beans and soups. Canned beans
save money but mostly they save a lot of kitchen time and cooking fuel
The last time I looked at the dry beans display I got sticker shock.
Gary
Jun 18, 2019, 7:12:30 AM6/18/19
to
songbird wrote:
noted :)
> i haven't sorted my list yet so i'm not sure how
> many i've planted this year - looks to be about 50
> different kinds.
Are they all for you (and family) or do you sell commercially?
> we have about an acre of gardens, that's more than
> enough to keep two people busy (along with everything
> else). :)
My grandparents (my mother's parents) had 9 kids. Her father was
a lifetime coal miner back before coal miners unionized so they
were poor folks. They had about an acre of land to grow all their
own vegetables that were processed and home canned. Enough to
last a year until next season.
They also had 2 large apple trees, chickens, a milk cow. Grandpa
hunted for most of their meat. I don't know how they did all that
but they managed. I guess you learn to live within your means.
They always had plenty of food for family and visitors. I do
remember that gramma spent all of her time in the kitchen, either
processing garden food or cooking. That was her entire life other
than church every sunday morning.
Good mountain folk, they were and very fond memories. As a young
kid, I got to spend alot of time with them in the summers.
>
> Gary wrote:
> > I think it's "Songbird" here that grows many kinds of
> > beans. She could be a good source of info.
>
> "he"
> Gary wrote:
> > I think it's "Songbird" here that grows many kinds of
> > beans. She could be a good source of info.
>
noted :)
> i haven't sorted my list yet so i'm not sure how
> many i've planted this year - looks to be about 50
> different kinds.
Are they all for you (and family) or do you sell commercially?
> we have about an acre of gardens, that's more than
> enough to keep two people busy (along with everything
> else). :)
My grandparents (my mother's parents) had 9 kids. Her father was
a lifetime coal miner back before coal miners unionized so they
were poor folks. They had about an acre of land to grow all their
own vegetables that were processed and home canned. Enough to
last a year until next season.
They also had 2 large apple trees, chickens, a milk cow. Grandpa
hunted for most of their meat. I don't know how they did all that
but they managed. I guess you learn to live within your means.
They always had plenty of food for family and visitors. I do
remember that gramma spent all of her time in the kitchen, either
processing garden food or cooking. That was her entire life other
than church every sunday morning.
Good mountain folk, they were and very fond memories. As a young
kid, I got to spend alot of time with them in the summers.
songbird
Jun 18, 2019, 8:03:38 AM6/18/19
to
Gary wrote:
> songbird wrote:
>>
>> Gary wrote:
>> > I think it's "Songbird" here that grows many kinds of
>> > beans. She could be a good source of info.
>>
>> "he"
>
> noted :)
thanks, i don't really much care since i'm just some
> songbird wrote:
>>
>> Gary wrote:
>> > I think it's "Songbird" here that grows many kinds of
>> > beans. She could be a good source of info.
>>
>> "he"
>
> noted :)
dog on the internet (on the internet nobody knows you're
a dog (or god if you're dyslexic)).
>> i haven't sorted my list yet so i'm not sure how
>> many i've planted this year - looks to be about 50
>> different kinds.
>
> Are they all for you (and family) or do you sell commercially?
like beans i also do selections from the out-crosses
that show up over the years, so i have trials/experiments
from that, i also trade varieties with people and this
past year i went to my first seed swap and that was fun
so i'm growing more this year so i have a better
selection for giving away this coming seed swap and do
grow outs for someone else:
http://www.abeancollectorswindow.com/
he has a large collection and can't grow them all in
his gardens so he will send people beans to grow and
then at the end of the season you send some back to him.
it works out pretty well in that you can pick up some
new varieties for the cost of postage (sending them
back).
>> we have about an acre of gardens, that's more than
>> enough to keep two people busy (along with everything
>> else). :)
>
> My grandparents (my mother's parents) had 9 kids. Her father was
> a lifetime coal miner back before coal miners unionized so they
> were poor folks. They had about an acre of land to grow all their
> own vegetables that were processed and home canned. Enough to
> last a year until next season.
cook and do everything else too. i've always liked
plants, gardens, biology, etc. at present i do live
with Mom again so it is fun. we do about 100 quarts
of dill pickles and another 100 quarts of tomatoes
each year (we've downsized some for tomatoes as we
used to do 200-300 quarts some years). i also used
to make pickled beets and three been salad, but we
don't do those any more because nobody eats them as
much as i was making and i'm trying to not have as
much sugar. strawberries are my other big crop.
> They also had 2 large apple trees, chickens, a milk cow. Grandpa
> hunted for most of their meat. I don't know how they did all that
> but they managed. I guess you learn to live within your means.
being a hermit these days.
> They always had plenty of food for family and visitors. I do
> remember that gramma spent all of her time in the kitchen, either
> processing garden food or cooking. That was her entire life other
> than church every sunday morning.
she would put food in front of you bits at a time and
as long as you sat at the table she'd keep bringing it.
even after you got up and went into another room she'd
often bring you snacks. Mom learned most of her cooking
from Grandma so we have all the family recipes for the
Italian foods she made. large family, Grandma was
smart, her first child was a girl, the next nine were
all boys.
> Good mountain folk, they were and very fond memories. As a young
> kid, I got to spend alot of time with them in the summers.
all the kids were expected to help out. eventually they
sold it so some college could have a place. i spent only
a little time there as we moved away when i was rather
young. Grandma lived in the city. we did visit her a
fair bit.
songbird
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