Chocolate sauce ?

In article <[email hidden]>,

Janet Bostwick said:

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker. I'll never cook beans the long way again,
especially for re-fried beans. The texture was great in the pressure
cooker. I also like the recipe we were discussing. Not too sweet, just
right. Not soupy either. I had beans on bread for dinner tonight. Thanks
for bringing it to my attention.
Janet

I've been pressuring beans as well, and I agree. :-)

With the black soy beans (the only low carb bean), they do benefit from
a 24 hour soak tho' or they are a bit tough. Soaking seems to really
tenderize them.

I've tried them both ways.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Quoted message said:

Quoted message said:

So does anyone else not like chocoalte much??

No one that I know.

gloria p

I know. I think I'm weird. I love lollies and sweets of almost any kind.
And white chocolate. But milk chocolate doesn't do much for me. I don't
know anyone else like this either.

Jen

"Jen" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

How could anyone not want to do desserts. I would eat them till the cows
come home, I love sweets, shouldn't, but do. I'd learnt to do many
desserts when I was pretty young, before I learnt to make "real food."
But chocolate's not really my thing. I can't really help though.

Jen

I would not choose to have a dessert after a meal. I generally enjoy the
flavor of the meal too much to want to mask it with a dessert. I do need a
sweet every day, usually in the evening, but it's the mouth feel that
determines what I feel like having rather than a craving for a specific
dessert. I don't care for fruit desserts much, if I want fruit, I prefer to
have just plain fruit. I definitely do not like overly rich desserts. I do
like cheese cake and lemon meringue pie. But then a slice is generally all
I want until maybe a year from now. My husband loves ice cream and wants to
have a bowl after every meal. I like smoothies or slushies. I really don't
have a need to make desserts. In the dead of winter, around Christmas, we
both want more sweets and variety. That lasts about a month.
Janet

Jen said:

Quoted message said:

Quoted message said:

So does anyone else not like chocoalte much??

No one that I know.

gloria p

I know. I think I'm weird. I love lollies and sweets of almost any kind.
And white chocolate. But milk chocolate doesn't do much for me. I don't
know anyone else like this either.

Jen

I really dislike white chocolate. It tastes like wax to me.

Milk chocolate is often too sweet but has a nice texture.

I really prefer dark, semisweet chocolate.

gloria p

Quoted message said:

I really dislike white chocolate. It tastes like wax to me.

Milk chocolate is often too sweet but has a nice texture.

I really prefer dark, semisweet chocolate.

gloria p

Actually dark chocolate is my worse, I find it much too bitter.

Jen

Janet Bostwick said:

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker. I'll never cook beans the long way again,
especially for re-fried beans. The texture was great in the pressure
cooker. I also like the recipe we were discussing. Not too sweet, just
right. Not soupy either. I had beans on bread for dinner tonight. Thanks
for bringing it to my attention.

Hear that, Mom? Janet likes your beans! :-)

Did you measure the water, or just dump it in until it seemed right?

Carol

Janet Bostwick said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I don't recall exactly how this is done, but it involves
submerging an unopened can of sweetened condensed milk in water, and
heating it for several hours until it caramelizes. I keep thinking I'd
like to try this, but it sounds a little TOO good. I think it's called
Dulce de Leche.

I think I've heard of that also. For some reason, it doesn't appeal.

I'd probably wind up drinking or spooning it straight from the can. There
are certain things I try not to have in the house, and sweetened condensed
milk is one of them.

Carol

Bob' virtualgoth@die_spammer.biz said:

Jen replied to herself:

Quoted message said:

Quoted message said:

So does anyone else not like chocoalte much??

I feel like I'm being ignored. I'm not causing trouble, if it seems like
that. Maybe it's the time differences here.

I wasn't ignoring you, but I *really* like chocolate.

Yeah, Jen. I think that's the problem. Most people seem to love
chocolate. I never did until an RFC friend spoiled me rotten with some
good quality chocolate. So now I love chocolate, but I'm a little fussy
about it. I'm no Alex Rast, but there will be no Hershey or Nestle bars
for me.

Carol

Gloria said:

I really dislike white chocolate. It tastes like wax to me.

The only white chocolate I've found which didn't taste like wax is
Swartenbroeckx white chocolate which *used* to be carried by Trader Joe's.
I note with sadness that Trader Joe's doesn't carry it anymore. El Rey makes
a white chocolate which I suppose I'd rate a distant second.

Bob

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Did you measure the water, or just dump it in until it seemed right?

Carol

Measure

Janet Bostwick said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Did you measure the water, or just dump it in until it seemed right?

Carol

Measure

Okay ... how much water did you use? <G>

Did you use 4 cups of dried beans?

Carol

OmManiPadmeOmelet said:

In article <[email hidden]>,

Janet Bostwick said:

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker.

Quoted message said:

With the black soy beans (the only low carb bean), they do benefit from
a 24 hour soak tho' or they are a bit tough. Soaking seems to really
tenderize them.

I learned from Lorna Sass (of the several PC cookbooks) to soak beans
under pressure. I just can't remember exactly the formula - is it bring
to pressure, then turn off fire and let cool naturally? Or cook under
pressure two minutes, then cool rapidly? (I think not the latter,
because rapid cooling hurts the beans). Anyway, drain the beans and
start over with fresh water. Reduces cooking time by far. Pintos were
cooked in 12 minutes when "pre-soaked" this way.

Couldn't say if this helps black soy beans any. Maybe. Maybe if they
need a 24 hour soak in cold water, you could try 2 minutes under
pressure, then cool off naturally. Drain of course. Just a suggestion.

My 4 year old objects to visible onions - he's also obsessed with beans
and rice right now. I cook pintos with nothing more than a KNorr
bouillon cube, some olive oil, and possibly a bay leaf when I can find
one (The bay leaf packet has gone missing). Add salt and pepper to
taste afterwards. Those pintos are yummy! Nobody can believe I didn't
add stuff to 'em.

Leila

Quoted message said:

I'd probably wind up drinking or spooning it straight from the can. There
are certain things I try not to have in the house, and sweetened condensed
milk is one of them.

Carol

So would I , love the stuff.

Jen

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

So does anyone else not like chocoalte much??

Quoted message said:

I feel like I'm being ignored. I'm not causing trouble, if it seems like
that. Maybe it's the time differences here.

Hiya Jen. I am sure no one is ignoring you. I see you are in Au🙂 I have
the same problems with time difference too. I am in UK🙂)

Hang in there.... and join in everything that catches your interest🙂

Ophelia

Quoted message said:

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jen said:

Quoted message said:

How could anyone not want to do desserts. I would eat them till the cows
come home, I love sweets, shouldn't, but do. I'd learnt to do many
desserts when I was pretty young, before I learnt to make "real food."
But chocolate's not really my thing. I can't really help though.

So does anyone else not like chocoalte much??

No one that I know.

Well see, it is like this with me. I never crave chocolate nor buy any and
that will only eat it if someone gives me some and expects me to eat it
there and then. Once I get the taste I want more! It does't last long
though and a box of chocolates here gets eaten up by David🙂

O

Quoted message said:

Hiya Jen. I am sure no one is ignoring you. I see you are in Au🙂 I
have the same problems with time difference too. I am in UK🙂)

Hang in there.... and join in everything that catches your interest🙂

Ophelia

Thanks people have been talking now.

Jen

Jen said:

Quoted message said:

I'd probably wind up drinking or spooning it straight from the can. There
are certain things I try not to have in the house, and sweetened condensed
milk is one of them.

Carol

So would I , love the stuff.

Oh, BTW ... welcome to RFC!

Carol

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet Bostwick said:

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker. I'll never cook beans the long way again,
especially for re-fried beans. The texture was great in the pressure
cooker. I also like the recipe we were discussing. Not too sweet, just
right. Not soupy either. I had beans on bread for dinner tonight.

Thanks

Quoted message said:

Quoted message said:

for bringing it to my attention.
Janet

I've been pressuring beans as well, and I agree. :-)

With the black soy beans (the only low carb bean), they do benefit from
a 24 hour soak tho' or they are a bit tough. Soaking seems to really
tenderize them.

I've tried them both ways.

Cheers!

To be certain they're soft enough I just soak in a bicarb solution
overnight, like one often does to make 'mushy peas' - always works for me
where I want beans to come out nice and soft and break down a little while
cooking.

Shaun aRe

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Did you measure the water, or just dump it in until it seemed right?

Carol

Measure

Okay ... how much water did you use? <G>

Did you use 4 cups of dried beans?

Carol

I used the Mirro recipe amount for a 6 quart pressure cooker. That was 4
cups dry beans and soak, covered overnight(8 hours), drain, then 4 cups
water in the pressure cooker with all the beans and the rest of the
ingredients. Initially, right after cooking, they were very slightly juicy,
but after sitting in the fridge overnight they thickened up. I like cold
bread and butter and bean sandwiches--but the beans have got to have enough
body not to smush off the bread when cold. That's the way the beans are
now. When warm they do not run about on the plate. They are not al dente,
but the beans have held together and have more body than el cheapo canned
beans and I think more body than Bush's beans. Does that help?
Janet

In article <[email hidden]>,

Leila said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Janet Bostwick said:

"By the way, Carol, I made the beans the other day. First time I'd done
beans in the pressure cooker.

Quoted message said:

With the black soy beans (the only low carb bean), they do benefit from
a 24 hour soak tho' or they are a bit tough. Soaking seems to really
tenderize them.

I learned from Lorna Sass (of the several PC cookbooks) to soak beans
under pressure. I just can't remember exactly the formula - is it bring
to pressure, then turn off fire and let cool naturally? Or cook under
pressure two minutes, then cool rapidly? (I think not the latter,
because rapid cooling hurts the beans). Anyway, drain the beans and
start over with fresh water. Reduces cooking time by far. Pintos were
cooked in 12 minutes when "pre-soaked" this way.

Couldn't say if this helps black soy beans any. Maybe. Maybe if they
need a 24 hour soak in cold water, you could try 2 minutes under
pressure, then cool off naturally. Drain of course. Just a suggestion.

Black soy beans have almost no starch. They are all fiber and protein so
tended to be a bit tougher if I did not soak them. This last batch came
out tender as could be. :-)

I started the pressure cooker and let it come up to full pressure, then
kept it on high for a full 20 minutes. I then turned it off and let it
come down on it's own a bit, about 5 minutes after removing it from the
burner, then I force cooled it by running cold water over the lid in the
sink.

When the pressure indicator released. I opened it, stirred and served.

2 minutes is not long enough IMHO.

Quoted message said:

My 4 year old objects to visible onions - he's also obsessed with beans
and rice right now. I cook pintos with nothing more than a KNorr
bouillon cube, some olive oil, and possibly a bay leaf when I can find
one (The bay leaf packet has gone missing). Add salt and pepper to
taste afterwards. Those pintos are yummy! Nobody can believe I didn't
add stuff to 'em.

Leila

Sometimes some foods are delicious enough on their own to not need much
help. :-)

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson