Black soybeans

:
: There is little nutrition in them that can't be found in sources that have
: less phytoestrogens. I mean, how many should I let my wife eat until they
: become an issue for her?

You are able to dictate to your wife what she is permitted to eat? Does she
make you eat a lot of tomato products for your prostate health?

Pat in TX

Dusty Bleher said:

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

Quoted message said:

Anyone have an opinion on 'em? I just ordered a case from Eden Foods.

Hard to say.

Not too hard, it would seem. Seem to be able to say stuff at great length.

This below is so filled with half-truths, misunderstandings and junk
"science" that it's impossible to deal with it without writing a whole
book. Innuendo and inferences abound.

A be-sure-to-miss on any culinary or nutritional itinerary.

Pastorio

A few decades ago they were touted to be the new age

Quoted message said:

"wunder-food". But more recent studies seem to indicate an increasing
probability that the phytoestrogens they contain are an emerging problem for
women--as well as men.

There is little nutrition in them that can't be found in sources that have
less phytoestrogens. I mean, how many should I let my wife eat until they
become an issue for her? Since I found no other persuasive evidence that
they're needed by the human nutrition requirements that we have, I simply
chose not to take that chance. Besides their ability to mimic natural
estrogens with unknown long-term effects, soy products are being linked with
kidney stones, weakened immune systems, food allergies, and thyroid
disorders. And no, I'm not some kind of "alarmist" that runs from studies
that simply 'link' things...but I do accord them more attention. After all,
if you look long enough you can find some study that justifies just about
anything you can name...

Your typical soy bean is the vehicle for a soup of toxic products, along
with phytates, that are not destroyed even by a long cooking session. The
ingestion of phytates will interrupt your body's ability to absorb various
minerals such as: calcium, magnesium, copper, iron, and zinc. Soy beans
also contain a material called haemagglutin. In the human body it causes
red corpuscles to stick together and causes a slowing of oxygen uptake. And
along with the trypsin inhibitors also found therein, it can it can even
inhibit growth.

The only research that I've been able to find regarding the ingestion of soy
found that the sprouted forms soy, such as: direct sprouts, miso, natto, and
tempeh are the only forms of soy that can be safely eaten with some health
benefits. That means that all of the other various processed forms: soy
milk, soy burgers, soy cheese, and soy ice-cream should be avoided like the
plague.

There are a 100 or more research publications that have taken great pains
(not to mention the slings & arrows of the Soy industry). Among them: The
Lancet and the American Journal of Clinical Nutrition. Ya might wanna hunt
them down and see what they have to say.

Ever eat "Whey protein?" (powders, bars, supplements, shakes, etc.) Much
like the whey protein, soy protein was originally an industrial waste. In
order to "process it", high temperatures are needed. This alone makes it
suspect as having "food value".

The oft touted reputation of soy products as being low-fat, anti-cancer,
anti-viral, anti-osteoporosis, all the while being a staunch cholesterol
fighter, is based on bad science and an outstanding job by the soy industry
at marketing their product.

My advice? If you can eat a soy bean, you can just as well eat a kidney,
navy, white, black, or pinto bean... But hey! That's just me... You can
of course do as you each wish.

Later all,
Dusty

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

Quoted message said:

:
: There is little nutrition in them that can't be found in sources that
have
: less phytoestrogens. I mean, how many should I let my wife eat until
they
: become an issue for her?

You are able to dictate to your wife what she is permitted to eat? Does
she

Huh? Do you see me "dictating" by what I said? I don't! But I do
recommend and suggest. And, since she & I *do* talk, and since over the
years she & I have found out that I usually know what I'm talking about, she
won't eat something if I explain why not to eat it...

I also do all of the cooking around this place, so I get to decide what gets
made & what doesn't...(:-o)! And I don't make 'em...

Quoted message said:

make you eat a lot of tomato products for your prostate health?

Sure the hell do! A lot of them. But, mostly cuz I like 'em...(:-o)!

Dusty currently in San Jose

Quoted message said:

Pat in TX

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...
....

Quoted message said:

This below is so filled with half-truths, misunderstandings and junk
"science" that it's impossible to deal with it without writing a whole
book. Innuendo and inferences abound.

A be-sure-to-miss on any culinary or nutritional itinerary.

Sure. Read and take in whatever you want. Blindly cling to and eat
whatever floats your boat. People equally ignorant and ill-informed have
been swallowing the "eat more carbs" and "fats are bad for you" lines from
the FDA and kindred businesses for decades. And we can all see how correct,
accurate, truthful, and self-fulfilling that's been...

OTOH; typical of your posts, I didn't see so much as a single syllable of
refutation or "correction". Which I would think would be devilishly easy
given your 'vast repertoire of knowledge about this--and every other--issue
posted here...

Dusty

Quoted message said:

Pastorio

....

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

Quoted message said:

I also don't buy into the fiber nonsense. Inuits and Eskimos ate very
little fibrous plant material

They ate whatever plant matter they could in season, but yes, their diet
was generally low carb. Their higher fat diet would also help with being
regular.

Quoted message said:

and they were extremely healthy.

They had a hard life which was often detrimental to health and/or life
span. They likely didn't suffer from metabolic diseases as we do, or didn't
live long enough for things like cancer to develop.

Quoted message said:

Has
anyone considered the silliness of juicing. In a world where we are
supposed to be fiber-deprived, we buy hundred dollar juicers and we
throw away the pulp, you know the fiber? Then we buy packets of fibre
that we can mix in water to drink down. Or fiber tablets.

You're right on the money here. Refined products seem to be stripped of
vitamins, minerals, and fiber. Then they either "fortify" food, or sell the
missing elements to you in bottles. 'Doesn't make any sense to me.

Quoted message said:

TC

: > :
: > : There is little nutrition in them that can't be found in sources that
: > have less phytoestrogens. I mean, how many should I let my wife eat
until
: > they become an issue for her?

: > You are able to dictate to your wife what she is permitted to eat? Does
: > she

: Huh? Do you see me "dictating" by what I said? I don't!

Well, you are the one who used the word "let" as in "how many should I let
my wife eat". That implies that you have control over what she eats and in
control, there is permission.

Pat in TX

What bothers me about the quotes included is that it doesn't speak to the
health or lack of health of the Asian populations who have been eating
copious amounts of soy for years. it seems to me that there is a
"laboratory" there instead of just speculations.

Pat in TX

That'll be great for raising your estrogen levels.

--
You take stupid to a new level. -- MFW

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

Quoted message said:

Anyone have an opinion on 'em? I just ordered a case from Eden Foods.

If it's got soy in it, it's not chili.

--
You take stupid to a new level. -- MFW

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

Quoted message said:

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

Quoted message said:

Anyone have an opinion on 'em? I just ordered a case from Eden Foods.

I'm cooking some for supper (Texans look away) in a chili.

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

Quoted message said:

Anyone have an opinion on 'em? I just ordered a case from Eden Foods.

I like 'em! :-)
And I like my own prepared from dry a bit better than the can as I seem
to be able to get them more tender.

They are easy to use and very satisfying.

Enjoy!

People make the whole business about beans so complicated. Canned beans
are what the manufacturer gives you and there's not much you can do with
them beyond cooking them more. Flavors won't penetrate them very much.

Dry beans give you more opportunity for variations in texture and
flavors. Soaking isn't necessary. They'll cook wonderfully without all
that pre-prep business. Since they're not starchy and don't have all
those oligosaccharides that create music, there's really no benefit in
the soak. As with all beans, hard water will keep beans hard in the
cooking.

I have very hard water.
I live in Texas and all of my water comes from underground limestone
caves. ;-)

Believe me, a pre-soak is totally necessary here and makes a DRASTIC
difference. I've tried it both ways or I'd not have posted that.

Quoted message said:

Start them in enough water to cover by an inch or more, and whatever
seasonings you like. Simmer gently with whatever additional ingredients
- pork, onions, herbs and spices - you want to imbue the beans with.
Testing for doneness is simple. Pick up a few beans in a spoon, drain
any liquid and blow on them. The skin will break and peel back when
they're done.

Pastorio

They gotta be soft to the tooth.

Since I pressure cook them, testing them is not an option.
20 minutes makes perfect beans everytime, with a pre-soak.

YMMV.

Cheers!
--
Om.

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

In article <[email hidden]>,

Dusty Bleher said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...
...

Quoted message said:

This below is so filled with half-truths, misunderstandings and junk
"science" that it's impossible to deal with it without writing a whole
book. Innuendo and inferences abound.

A be-sure-to-miss on any culinary or nutritional itinerary.

Sure. Read and take in whatever you want. Blindly cling to and eat
whatever floats your boat. People equally ignorant and ill-informed have
been swallowing the "eat more carbs" and "fats are bad for you" lines from
the FDA and kindred businesses for decades. And we can all see how correct,
accurate, truthful, and self-fulfilling that's been...

Black soy beans are _low_ carb.
That's the entire point of posting them on this list.

I'd suggest you read their breakdown.

Nobody is advocating a high carb item here.

Wake up!
--
Om.

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

"Black soy beans are _low_ carb.
That's the entire point of posting them on this list.
I'd suggest you read their breakdown."

Om,

I'm with you on this one. I study & read the articles &
read labels very very carefully. It was this group's thread
about black soybeans a long while ago that got me looking
for them as a nice change from eating no black beans,
navy beans, white soybeans, etc., thanks to having
diabetes type 2 & wanting to control it very well while
still missing those protein-packed beans.

My town has no dried black soybeans & barely has the
canned ones--only in one store. Of course I could order
a huge bagload of the dried variety online, but then, ha,
they'd grow old. So I compromise about what I'd like to
cook as a from-scratch gal. Have found that, if I make
whatever "stew" it is a day ahead, those stubborn little
black beans do soak up flavor, eventually. They freeze
after cooking well, also.

Because I'm not sure of just how bad or good for me they
are, they're a once every 2 weeks or so treat in, hmmm,
would not dare to call it "chili" here--how about black
soybean & meat spicy stew? Don't have thyroid issues,
so that is not an issue. I understand how those who do
would have to be more worried about possibilities of
adding it in.

My blood sugar meter tells me that they don't spike me
at all as long as I don't stuff myself sick w/some 4-serving
or so bowl of delight. My definition of an unacceptable
spike is over 130 after an hour, so that's conservative.
Nothing like a blood sugar meter & your own body to
figure out what is low carb for one's own body.

My bad--because I've also found frozen from-the-pod
edamame (whiter soybeans), & they work okay too,
when in a bowl w/a bit of lemon juice, olive oil, salt,
& some ham or cheese or (aw-oh} tofu.

jb

Dusty Bleher said:

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

This below is so filled with half-truths, misunderstandings and
junk "science" that it's impossible to deal with it without writing
a whole book. Innuendo and inferences abound.

A be-sure-to-miss on any culinary or nutritional itinerary.

Sure. Read and take in whatever you want.

<LOL> Oh, look. Little Rusty is all upset that we're not accepting
everything he blurts without question. I bet he thinks he's smarter than
just about everybody here. Otherwise, why would this little hissy-fit
happen? All you stupid people are going to blindly cling to and eat
whatever floats you boat. (What a perfectly silly sentence.)

Quoted message said:

Blindly cling to and eat
whatever floats your boat. People equally ignorant and ill-informed
have been swallowing the "eat more carbs"

Could you be more dense and clownish? Do you not understand what NG
you're posting in? Hey, everybody. We're all stupid. No, wait. "Ignorant
and ill-informed..." Buttwad.

Quoted message said:

and "fats are bad for you" lines from the FDA and kindred businesses
for decades.

You obviously could be more dense and clownish. Answered.

Quoted message said:

And we can all see how correct, accurate, truthful, and
self-fulfilling that's been...

<LOL> You have the logical skills of a nematode. Sweeping aside your
UFO/conspiracy theory/wacko approach to nutrition somehow forces you to
post twaddle like this as a - who knows - redemption,maybe? And we see
more innuendo and inference with no support. As usual.

My comments about the whole zero-IQ post about soybeans seem to make it
mandatory that you flail your arms and gush like this. Your post was
filled with wacko nonsense and a decidedly anti-scientific tone. Your
post was so off the wall as to simply not warrant reply to the
individual blunders and woo-woo, emotionally loaded diatribe.

Note that the post included nothing about the - literally - billions of
people around the world who eat soybeans daily and even more than once
daily. That shallow polemic condemning a commonly eaten food by so many
people for so long just looks ridiculous on the face of it, given the
empirical evidence for and against it.

The whole reason for posting about black soybeans here is that they're
low-carb. Extremely low-carb, at that. You don't seem to know that. They
don't cause flatulence; you don't seem to know that. They cook in less
time than most beans and you don't seem to know that. They don't need to
be soaked and you don't seem to know that.

Quoted message said:

OTOH; typical of your posts, I didn't see so much as a single
syllable of refutation or "correction".

That would be because of your crippled reading skills and because you
didn't want to see what I posted to tunderbar. But you can look back up
to my previous paragraph and find lots of "refutations and corrections"
for that horseshit.

But when you post ignoramus [censored] like:
"I mean, how many should I let my wife eat until they become an issue
for her? Since I found no other persuasive evidence that they're needed
by the human nutrition requirements that we have, I simply chose not to
take that chance."
.... it calls into question a whole lot about what you are and what you
think you know. The whole issue of "let my wife eat..." is beyond
criticism. It's stupid on the face of it. You give your wife permission?
And finding "persuasive evidence that they're needed by the human
nutrition requirements that we have" is a non sequitur. A meaningless
statement unsalvageable by any squirm-words. You won't find such
evidence for finished foods at all. You'll find evidence for fats and
protein (not carbs), vitamins and trace elements. Period.

I also liked the even-handed explanation:
"Your typical soy bean is the vehicle for a soup of toxic products,
along with phytates, that are not destroyed even by a long cooking
session." "Soup of toxic products..." <LOL> Oh, sure. I take hyped-up
stuff like that seriously.

Quoted message said:

Which I would think would be devilishly easy

It was.

Quoted message said:

given your 'vast repertoire of knowledge about this--and every
other--issue posted here...

Oh, look. Another person with the education of a chimp getting all up in
the air because I write words with more than one syllable.

But it really is kinda funny watching Rusty going off on everybody
because we're ignorant and ill-informed and blindly cilnging to a boat
and eating it. Or something.

Read science books and lose the ones that come with crayons. Have a
bourbon. It'll help with the anxiety.

Pastorio

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

[email hidden] wrote:

>Anyone have an opinion on 'em? I just ordered a case from Eden Foods.
>

I like 'em! :-)
And I like my own prepared from dry a bit better than the can as I seem
to be able to get them more tender.

They are easy to use and very satisfying.

Enjoy!

People make the whole business about beans so complicated. Canned beans
are what the manufacturer gives you and there's not much you can do with
them beyond cooking them more. Flavors won't penetrate them very much.

Dry beans give you more opportunity for variations in texture and
flavors. Soaking isn't necessary. They'll cook wonderfully without all
that pre-prep business. Since they're not starchy and don't have all
those oligosaccharides that create music, there's really no benefit in
the soak. As with all beans, hard water will keep beans hard in the
cooking.

I have very hard water.
I live in Texas and all of my water comes from underground limestone
caves. ;-)

Believe me, a pre-soak is totally necessary here and makes a DRASTIC
difference. I've tried it both ways or I'd not have posted that.

I put in a water softener just because of the same issue here. Limestone
mountains. Water you could chew, it was so hard. Makes an enormous
difference for everything we do; laundry, cooking, bathing, plants...

Quoted message said:

Quoted message said:

Start them in enough water to cover by an inch or more, and whatever
seasonings you like. Simmer gently with whatever additional ingredients
- pork, onions, herbs and spices - you want to imbue the beans with.
Testing for doneness is simple. Pick up a few beans in a spoon, drain
any liquid and blow on them. The skin will break and peel back when
they're done.

Pastorio

They gotta be soft to the tooth.

When the skin peels, it will be.

Quoted message said:

Since I pressure cook them, testing them is not an option.
20 minutes makes perfect beans everytime, with a pre-soak.

There's not only one way to do it.

Pastorio

Quoted message said:

"Black soy beans are _low_ carb. That's the entire point of posting
them on this list. I'd suggest you read their breakdown."

Om,

I'm with you on this one. I study & read the articles & read labels
very very carefully. It was this group's thread about black soybeans
a long while ago that got me looking for them as a nice change from
eating no black beans, navy beans, white soybeans, etc., thanks to
having diabetes type 2 & wanting to control it very well while still
missing those protein-packed beans.

My town has no dried black soybeans & barely has the canned
ones--only in one store. Of course I could order a huge bagload of
the dried variety online, but then, ha, they'd grow old.

Or you can split a 25-pound bag with maybe 4 or 5 other like-minded
people. For $47 you get 25 pounds of beans - $1.87 a pound.

Soak and and freeze what you don't use in a reasonable time in zipper
bags. You decide the portion size. When you want to cook them, drop the
beansickle into the liquid and let 'er rip.

Pastorio

"Or you can split a 25-pound bag with maybe 4 or 5 other like-minded
people. For $47 you get 25 pounds of beans - $1.87 a pound.
Soak and and freeze what you don't use in a reasonable time in zipper
bags. You decide the portion size. When you want to cook them, drop
the beansickle into the liquid and let 'er rip."

Excellent suggestion, & I don't mean that ironically. Hope some folks
who can share will do this bean sharing. There is no one here in my
milieu who is even doing low carb, no declared type 2 diabetics (but
plenty who say to me, "How did you get in shape?" & some who have
said their doctors have said their BG's are "too high" but don't know
what their numbers are, sigh).

In my freezer now:
1 bag of many-colored sweet peppers, 3 bags of broccoli, 2 bags
of half-used spinach (mostly use fresh), 1 container of homemade
chicken broth, 1 of homemade asparagus soup, 3 bags of frozen
berries to use sparingly when BG numbers are cool, some edamame
(oh no! they might be poison), 8 separate turkey keilbasa sausage
lunch-type portions (grilled) for lettuce wraps, some cauliflower I'm
still wishing would taste good to me for faux potatoes (dream on),
old cooked ground turkey to use someday, 2 batches of a homemade
cool lentil soup, 1 tiny bowl of a great red pepper dip/sauce
(also homemade), 1 pint of a locally made sorbet to feed a daughter
who visited but didn't eat it....& more in that freezer, but it was a
hoot to take a look there tonight.

Oh--the frozen bag of corn i used on my aching neck last night, after
my visiting daughter didn't eat it, is no longer there.

Anyway, just having fun w/my freezer contents made me think of
starting a thread w/"What's in your freezer today?" No room right
now for black soybeans, so the canned, for now, will have to do.

I live in Hawaii, where white rice rules, as do desserts, and posting
on any site means one is way earlier or way later than the talk fest
at prime-time hours, so that's why I don't get into the thick of it
much & help enough, but am just dipping my toes in the water to
see if it's okay just to post.

hasta la vista,
jb (still a woman)

Quoted message said:

"Or you can split a 25-pound bag with maybe 4 or 5 other like-minded
people. For $47 you get 25 pounds of beans - $1.87 a pound.

I dunno if shipping to Hawaii will be the same as mainland. So it could
raise the price.

Quoted message said:

Soak and and freeze what you don't use in a reasonable time in zipper
bags. You decide the portion size. When you want to cook them, drop
the beansickle into the liquid and let 'er rip."

Excellent suggestion, & I don't mean that ironically. Hope some folks
who can share will do this bean sharing. There is no one here in my
milieu who is even doing low carb, no declared type 2 diabetics (but
plenty who say to me, "How did you get in shape?" & some who have
said their doctors have said their BG's are "too high" but don't know
what their numbers are, sigh).

In my freezer now:
1 bag of many-colored sweet peppers, 3 bags of broccoli, 2 bags
of half-used spinach (mostly use fresh), 1 container of homemade
chicken broth, 1 of homemade asparagus soup, 3 bags of frozen
berries to use sparingly when BG numbers are cool, some edamame
(oh no! they might be poison),

You have only minutes to live from ingesting those soybeans. The Chinese
used to eat them. That's why they're all gone now. Same for the
Japanese. And Indians; you know, from India. Don't even get me started
on lentils... That's why all those formerly great civilizations are just
distant memories; the people all departed. <sob>

Quoted message said:

8 separate turkey keilbasa sausage
lunch-type portions (grilled) for lettuce wraps, some cauliflower I'm
still wishing would taste good to me for faux potatoes (dream on),

Cook the cauliflower to a tender state and mash. I nuke mine with no
added water in a mike-safe container covered with plastic wrap. No
moisture to squeeze out or drain or fiddle with at all - and don't throw
away the stems. Peel and chop coarsely. Cook - takes anywhere from about
10 minutes on up in my machine; YMMV. Try this for a truly spectacular
result:

4 cups well-mashed cauliflower, still hot
1/4 cup butter
2 egg yolks, beaten
dash dry mustard
tablespoon corn starch
1 whole egg, beaten
Heat oven to 400°F. Combine everything except the whole egg, mixing
well, and either shape the mixture into flat cakes on a floured board or
counter, brush on the egg, and bake on a buttered or non-stick cookie
sheet until golden. Or pipe into rosettes and brush with egg and bake as
above. Serve immediately.

I've lately been using my potato ricer to mash things. Nice result.

Quoted message said:

old cooked ground turkey to use someday,

Combine with egg, a little TVP and flavor stuff for a meatloaf.

Quoted message said:

2 batches of a homemade
cool lentil soup, 1 tiny bowl of a great red pepper dip/sauce
(also homemade), 1 pint of a locally made sorbet to feed a daughter
who visited but didn't eat it....& more in that freezer, but it was a
hoot to take a look there tonight.

Anyway, just having fun w/my freezer contents made me think of
starting a thread w/"What's in your freezer today?" No room right
now for black soybeans, so the canned, for now, will have to do.

I live in Hawaii, where white rice rules,

I just bet you can find black soy beans in Chinese groceries there.
Definitely worth a try. They've been using them for fermented black
beans for a zillion years.

Pastorio

And where the heck do you live that you are still up HST
civilized time?

Forget it about cauliflower. I eat it fresh or not at all. I found
a recipe for cooking radishes (which I could never stomach in
more than tiny slices) that eliminates that radishy flavor, so
I make my own mashed radishes. They're pinkish, but they
satisfy my urge for mashed potatoes. Still, it's not something
I can even suggest to a group because, well, they're pretty
weird, all in all. No amount of cheese, spices, or cream help
out w/cauliflower for me. They still taste too sweet. But if
I'm only pleasing myself, & not a whole family like so many
have to do here, I can burrow in & chow down on the craziest
tiny mashed radishes w/cheese & spices dish. This is way too
YMMV, & radishes are way too pricey to use like this--I admit
that. I'll look for the soybeans at an asian market (3 blocks
away) but would sooner enjoy allowing myself the canned
variety as a "get out of jail free" card.

Good morning, all of you asleep for this.

jb

Roger Zoul said:

Max Hollywood Harris <[email hidden]> wrote:
:> <adjusting my JC hat>
:> Beans have NO PLACE in real chili.
:>
:> <swtich to Susan Powter>
:> STOP the INSANITY!
:>
:>
http://groups.google.com/group/alt.support.diet.low-carb/browse_frm/thread/ffc8a557b092c393/abf131414508145f?q=max+harris+chili&rnum=2#abf131414508145f
:>
:> Modify by group googling "melange a trois Max Harris", but beware,
:> that's a very long post, and largely not about chili.
:>
:> -Hollywood, saying "keep your beans (and your tomatos) outta my
:> chili".

Must there always be a post like this when someone mentions chili and beans?
I personally like my chilli both ways and if you want to argue that one way
ain't chili, fine. Ain't gonna stop me.....

Let's ammend.

Have beans in your chili stew. Have tomatos too. Just don't call it
chili.

It's like I tell my wife, the food philistine. St. Louis style pizza
(thin crust, no crust at the margin, sweet sauce, provel cheese, cut
into squares) isn't a bad product. It's just not really pizza.

OTOH, I like modern art, including blank canvases that are called
paintings ;-)

-Hollywood, who says, eat your beany chili stew, just don't sit near me
with it. PU.

Max Hollywood Harris wrote:
:: Roger Zoul wrote:
::: Max Hollywood Harris <[email hidden]> wrote:
::::: <adjusting my JC hat>
::::: Beans have NO PLACE in real chili.
:::::
::::: <swtich to Susan Powter>
::::: STOP the INSANITY!
:::::
:::::
:::
http://groups.google.com/group/alt.support.diet.low-carb/browse_frm/thread/ffc8a557b092c393/abf131414508145f?q=max+harris+chili&rnum=2#abf131414508145f
:::::
::::: Modify by group googling "melange a trois Max Harris", but beware,
::::: that's a very long post, and largely not about chili.
:::::
::::: -Hollywood, saying "keep your beans (and your tomatos) outta my
::::: chili".
:::
::: Must there always be a post like this when someone mentions chili
::: and beans? I personally like my chilli both ways and if you want to
::: argue that one way ain't chili, fine. Ain't gonna stop me.....
::
:: Let's ammend.
::
:: Have beans in your chili stew. Have tomatos too. Just don't call it
:: chili.

Sorry, but I will call it chili if I made it to taste like chili. You're
welcome to call it chili stew, but not in my house at my table eating my
food off my plates . Deal with it.

::
:: It's like I tell my wife, the food philistine. St. Louis style pizza
:: (thin crust, no crust at the margin, sweet sauce, provel cheese, cut
:: into squares) isn't a bad product. It's just not really pizza.

In your opinion. Fine, really.

::
:: OTOH, I like modern art, including blank canvases that are called
:: paintings ;-)
::
:: -Hollywood, who says, eat your beany chili stew, just don't sit near
:: me with it. PU.

No problemo.