-=> Ben Collver wrote to Dave Drum <=-

 DD> Since you use hemp milk - does the vinegar "clabber" it as it does
 DD> real milk?

 BC> Yes, both vinegar and black tea do that to hemp milk.  More so than
 BC> with other nut milks, but less so than with real dairy milk.

 BC> The recipe called for 1 head of celery.  Seems like a lot to me too,
 BC> but maybe it was a small head?

 DD> I'm just curious. In my area a head/bunch/stalk of celery is in the
 DD> three or four pound range.

 BC> I found the original BH&G recipe, and it originally called for a rib of
 BC> celery.  I guess my sister was feeling like a celeriac that day.

Apparently. I use celery more than many. It's in my chilli, in my tuna 
and chicken salads, and anywhere else I feel nees a "crunch". And if
it gets too "past it" and goes limber it's time for a nice pot of cream
of celery soup.

 DD> I was not aware that dried beans/peas/pulses had a "best by" date.

 BC> I've noticed that after about 5 years, legumes will "dry up" and then
 BC> they don't reconstitute properly.  They will expand more slowly when
 BC> soaked, and they will cook unevenly, so that they are partly soft but
 BC> with hard bits in them.  If i cook them for a really long time, then
 BC> they eventually dissolve into mush, which is edible but less
 BC> appetizing.

 BC> The fresher the legumes are, the better they smell when i drain them
 BC> after soaking them.

I sometmes do not soak the beans overnight. Just boil the snot out of
them for about 15 - 20 minutes to get the starch conversion kick started.
Then  into the crockpot on low until ready. Or simmer on the back burner
which is the same basic principle. But the slow cooker is easier and 
less fuss.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Chilli Beans
 Categories: Beans, Chilies
      Yield: 4 Servings
 
      2 c  Dried pinto beans
      1 ts Oil or bacon dripping
      1 md Onion; chopped
      3 cl Garlic; mashed
      8 oz Can tomato puree or paste
      2 ts Ground cumin
      1 tb Chilli spice *
           Salt & pepper
      1 md Bell pepper; cored, diced
      1    Dried red chile; ground
           Water; as needed
 
  * Mexene, Baron's, Ray's, etc.
  
  Soak beans overnight, if desired. Then drain and add
  fresh water. Boil the beans hard for 10 to 15 minutes
  to kick start the conversion of the starches. Reduce
  the heat to a nice four bubble simmer and cover the
  pot. Cook until tender but not mushy.
  
  Saute onion and garlic in oil. Add tomato, chilli
  spice, salt & pepper, parsley and ground red pepper
  with a little water.
  
  Boil for 10-15 minutes. Add to beans and add the cumin
  at this time, cook for 25 minutes or longer.
  
  Recipe and MM Format by Dave Drum - 04 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Well, it beeped twice and said "Countdown initiated".  Is that bad?
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