Date: December 20, 1997 10:37 AM
Author: Art Welling (artw@lancnews.infi.net)
Subject: Bean flour, rice flour, and the life of Hershey syrup

Howdy friends,

Grinders are not just for wheat and corn as I've discovered after renovating a 100 year old 'corn grinder'. I can get tolerable corn meal and fair pinto bean flour by running each thru twice. Next I'll try rice for rice flour.

Now.... I KNOW what to do with corn meal, I think. It happens that the family and I would happily live on corn bread if I made it often enough. What about bean flour and rice flour ? Anybody have any recipes ? So far I have made a fairly good vegatable and bean soup with the bean flour. Smooth texture and nice flavor. Kids turned up their collective noses but the chickens and I enjoyed it.

How about rice flour flap jacks ? Bean bread ? Come summer zuchini fried in rice/bean flour batter. Hmmm. I KNOW that the bean flour must be loaded with fiber and protein and I want to get it past my kids attitudes. Any thoughts anybody ?

Now, about Hersheys Syrup. I Like chocolate and like to have it on hand. The syrup is convenient to use in cooking. How long would it last I wondered ? I contacted Hersheys by E-mail and asked. They replied it has a shelf life of about 18 months stored dry and cool. About 8 months refridgerated after opening. As to the obscure coding on the can they wrote that I would have to call customer service and ask them. WHY they couldn't just tell I don't know.

Regards to all, and a peaceful Christmas. Art

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8032)

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Date: December 20, 1997 11:23 PM
Author: Bugbite
Subject: recipes


Hi Art, Go to www.cookbooksonline.com and run a search for rice flour. There are all kinds of things you can make. Even rice flour brownies, which would use your Herseys chocolate. I have been using this source for all my Y2K recipes. There are so many things we take for granted, because they are easily available at the grocery store.

On another note, I will soon be in possesion of a sour dough starter. From what I am told it is from an original starter that came over on the Oregon Trail (!)Does anyone have any information on using, keeping, maintaining ect. Any thoughts from Bea Richards (I hope you're not going to leave us too?) would be much appreciated.

I have been storing the usual foods, grains, legumes etc. But if you have kids you need to plan some comfort foods for them. I have been dehydrating apples. But I add a sprinkle of cinnamon and sugar to them. The kids seem to really like them. I also put a sprinkle of strawberry jello on banana chips. I feel these add to the nutritional value of my stored foods. Best of the Holidays to all on these forums,Bugbite

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8099)

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Date: December 21, 1997 07:47 AM
Author: art (artw@lancnews.infi.net.com)
Subject: thanks, I will


Thanks, I will try that site. I have several other's bookmarked but I still think the very best recipes never make it to the books. In fact the best usually never get written down even.

As for myself I almost never use a written recipe. A pinch, a dab, and lets try this..............

Regards,

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8110)

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Date: December 23, 1997 12:07 PM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: Great website for sour dough.


>Does anyone have any information on using, keeping,
>maintaining sour dough? Any thoughts... would be much
>appreciated.

Take a look at http://countrylife.net/bread/

Al

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8227)

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Date: December 21, 1997 02:51 AM
Author: Lynn (hope1@breeze.net)
Subject: rice/bean flour


Hi Art; Hows the well, any earthquakes lately?

I think if you tried waffles witht he rice flour you would be very pleased. They are so tasty, crunchy on the outside, and the flavor beats plain wheat anytime. I have a friend that uses them for open faced sandwiches because she is allergic to wheat bread.

Now the only way I have used the bean flour is in bread and soup, which was fantastic. For the bread I use no more than 1/4 of the flour total for the recipe in bean flour. Got to make sure the bread has a good texture and will rise. It is not very noticable in the taste, unless you use something like black beans or kidney beans, something with a stronger flavor. I'll bet if you used some navy bean flour in the next batch of homemade bread the kids wouldn't even notice it. Use white flour for the main flour in the recipe, and they won't see the white bean flour. It gives the bread a very rich flavor.

Same proportions go for the rice flour, exchange only as much as 1/4 the recipe calls for or else the texture will change dramatically. first rule of fooling with a recipe is to make sure the kids don't notice, right? These waffles take longer to cook though.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8106)

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Date: December 21, 1997 07:50 AM
Author: art (artw@lancnews.infi.net.com)
Subject: Thanks Lynn


Thanks for ideas Lynn. No more earthquakes yet and the well is better than ever. We are counting blessings.

I won't try the waffles, But I will try the cakes and breads. We have a waffle iron but my only experiences with it were frustrating sloppy sticky messes that took me a long time to clean up. Never a good waffle.

Regards,

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8111)

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Date: December 22, 1997 11:05 PM
Author: Lynn (hope1@breeze.net)
Subject: waffle mess


Hi Art......I used to be a waffle mess maker also. But I found the invention of pan spray to be my salvation. Each time I get ready to pour in the batter I hit both waffle surfaces with a nice shot of PAM or some other non-stick spray (off brands work fine) that keeps food from sticking. It made all the difference in the world for me. Now I never get cold sweats when I feel like fixing waffles. Also, make sure the batter has a lot of oil in it, more that pancakes. It makes them crisp too. Making myslf hungry and I've already had dinner!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8175)

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Date: December 21, 1997 10:50 PM
Author: Carol (hewcrew@juno.com)
Subject: Hershey Syrup Substitute


For those chocolate lovers out there:

3/4 - 1 Cup Baking Cocoa 1 1/2 Cup sugar dash of salt 1 cup water 3/4 cup white corn syrup 1 tsp. vanilla

Combine in a heavy kettle, stirring constantly. Boil 3 minutes (low boil). Cool to thicken... Enjoy

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8140)

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Date: December 22, 1997 11:10 PM
Author: Lynn (hope1@breeze.net)
Subject: recipe


Thank you, this will add to my collection. You are a real asset!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8176)

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Date: December 24, 1997 02:38 PM
Author: Allen (A11247@hotmail.com)
Subject: bean flour


Art,

Check out "Rita's Country Beans" cookbook from Waltons http://waltonfeed.com/mim.html#book4

Lots of great bean and bean flour recipes.

Allen

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8317)

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Date: December 27, 1997 12:42 AM
Author: Carol (carol60@juno.com)
Subject: rice & bean flour


Have you ever thought of reconstituting the bean flour with hot water to a thick paste then adding onions, garlic, salt, pepper, and whatever other seasonings you like. Form into patties, roll in bread crumbs and fry like hamburgers. Bean flour can be used to thicken soups of any kind. Instant pea soup can be made by grinding split green or yellow peas.

The rice flour can be used as a substitute for cornmeal in any recipe that calls for cornmeal. I used to make rice bread for my husband using a cornbread recipe. Best of luck. Carol

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8454)