Quote Originally Posted by Burney View Post
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