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Defective Pinto Beans - Page 2

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Posted by z on March 14, 2009, 6:23 pm
 


Yeah.  I suppose you could treat is like chickpea flower (also called
garbanzo or besan or gram).  Indian (dot style) use that for a lot of
recipes.  Like pakora's or whatnot.

Wow a quick google actually shows some recipes for pinto bean flower --
better print some out for when the world ends and you get down to your
really dried out old beans!!

Looks like there are no gluton in it, so folk who can't handle that stuff
use it instead of wheat.

interesting




Posted by Ulysses on March 15, 2009, 2:43 am
 


I'd better start working on the windmill to mill the flour too.  Or maybe
just get some squirrels to go around in circles to turn it.



Posted by Lord Gow333, Dirk Benedict's n on March 25, 2009, 2:27 am
 

Just go with a hand cranked mill from Lehman's, unless you're making enough
for all of us...
:-)

LG
--
"Keep it simple. If it takes a genius to understand it, it will never work."
- Clarence Leonard “Kelly” Johnson


Posted by TomCat on March 12, 2009, 6:19 pm
 That is what happens when beans are old and stored too long.
Toss them and by new stock. I run into that from time to time,
even from vendors that normally have fresh stock. I suspect that
we will be seeing more of this happening. Just a hunch.




On Thu, 12 Mar 2009 09:17:16 -0800, "Ulysses"  wrote:



Posted by Curbie on March 12, 2009, 7:12 pm
 On Thu, 12 Mar 2009 09:17:16 -0800, "Ulysses"


Just so happens I've been cooking pinto beans in the crock pot since
2:00 AM last night (just using up some old stores before I move). 12
hours on medium in the crock would normally create a pot of tasty
mush, this bunch still has fight in them, but they seem to be coming
around. I suppose I could have them for 8 to 10 years, a wake up call
to start dating those containers.

I would pitch the whole batch in crock pot, but I've been smelling it
all morning and it got the last of the molasses. I'll weight the top
and give them a couple more hours.


Recipe calls for it, always wounded why?

Thanks for the read z.

Curbie


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