Have you ever soaked your own beans?

[Sir C]

I've always disregarded any recipe instructing me to 'soak the dried beans overnight'. Who's got time for that sort of faffing about when canned beans work so well and so... instantly?

Well I recently tried a Nigel Slater sausage and chickpea job, and decided to experiment with doing it 'properly' with the dreid chickpeas and the soaking and the hours of boiling... the result was a revelation. Texture, flavour, magnifique!

My advice to you all: can the cans and invest in sacks of dried beans. Maybe I mean legumes? Who can say?

[Burney]

I've always disregarded any recipe instructing me to 'soak the dried beans overnight'. Who's got time for that sort of faffing about when canned beans work so well and so... instantly?

Well I recently tried a Nigel Slater sausage and chickpea job, and decided to experiment with doing it 'properly' with the dreid chickpeas and the soaking and the hours of boiling... the result was a revelation. Texture, flavour, magnifique!

My advice to you all: can the cans and invest in sacks of dried beans. Maybe I mean legumes? Who can say?

Nah. Fúck that. I'm fairly sure there's only so good a bean can be. I might do it for a proper cassoulet or a feijoada or whatnot, but in general, no.

I have been salting my gherkins prior to pickling lately, though.

[Sir C]

Nah. Fúck that. I'm fairly sure there's only so good a bean can be. I might do it for a proper cassoulet or a feijoada or whatnot, but in general, no.

I have been salting my gherkins prior to pickling lately, though.

Your loss dude.

How long does this low carb business take, anyway? 3lbs in a week is a bit disappointing. Last night I dreamt I was eating a freshly prepared jambon beurre

[Burney]

Your loss dude.

How long does this low carb business take, anyway? 3lbs in a week is a bit disappointing. Last night I dreamt I was eating a freshly prepared jambon beurre

3lbs in a week is pretty good, I'd have thought. Thats...errr...some kilogrammes, isn't it?

[Sir C]

3lbs in a week is pretty good, I'd have thought. Thats...errr...some kilogrammes, isn't it?

1.3kg. We've got new scales asnd the glw has set them up in stones. I'm frankly bewildered.

[IUFG]

1.3kg. We've got new scales asnd the glw has set them up in stones. I'm frankly bewildered.

We're going back to imperial measurements, sc, get used to it #Brexit

[Burney]

1.3kg. We've got new scales asnd the glw has set them up in stones. I'm frankly bewildered.

What's to be bewildered by, you dirty foreigner? 16oz to a lb, 7lbs to a clove; 14lbs to a stone; 7 stone to a tod; 8 stone to a hundredweight; 2240lbs to a ton. Simple.

Jacob would be most disappointed in you.

[Herbert Augustus Chapman]

I've always disregarded any recipe instructing me to 'soak the dried beans overnight'. Who's got time for that sort of faffing about when canned beans work so well and so... instantly?

Well I recently tried a Nigel Slater sausage and chickpea job, and decided to experiment with doing it 'properly' with the dreid chickpeas and the soaking and the hours of boiling... the result was a revelation. Texture, flavour, magnifique!

My advice to you all: can the cans and invest in sacks of dried beans. Maybe I mean legumes? Who can say?

being a tightwad, is the sheer volume of beans a dried pack gives once re-hydrated - makes 'em dirt cheap. It won't be long before you go off them. Too sort of floury and they may look different but all taste exactly the same ...FACT!

[Sir C]

being a tightwad, is the sheer volume of beans a dried pack gives once re-hydrated - makes 'em dirt cheap. It won't be long before you go off them. Too sort of floury and they may look different but all taste exactly the same ...FACT!

I like flageolet beans best. Are flageolet beans good from dried, h?

[Burney]

I like flageolet beans best. Are flageolet beans good from dried, h?

Do you want my bean fritter recipe?