barney's Cheap Eatin' Thread

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.

  1. CRFmxracer

    CRFmxracer 12 pointer

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    Barney you’re my hero
     
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  2. Tankt

    Tankt 10 pointer

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    The forum's hero
     
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  3. dirtstalker

    dirtstalker 12 pointer

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    Im still waiting on the 'weekend at barneys' time and date...
    Im sure he could get alot of work out of some of us fellers for a few days worth of his vittles and his knowledge of things.
     
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  4. xbokilla

    xbokilla 12 pointer

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    Weekend at Barney’s
    C8710868-E302-47D3-9C93-CDD495484E71.jpeg
     
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  5. JR in KY

    JR in KY 12 pointer

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    That says sumpin about him right there.
    I don't think the "Weekend at Barneys" will ever happen, but it would look like the Traffic Jam going to Woodstock.
     
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  6. Tankt

    Tankt 10 pointer

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    Don't forget Silence of the Hams thread
     
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  7. Feedman

    Feedman Cyber-Hunter

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  8. barney

    barney 12 pointer

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    Cooked up a big mess of Goose beans today. I've kept seed of this one for over 30 years. It's good as a green snap, a shelly bean when the pods turn pink, and one of the best soup beans there is!
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  9. slobear

    slobear 12 pointer

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    My family kept a bean like that until about ten years ago then it just seemed to disappear. Ordered some seed from those people in berea and although it looks same, it doesn’t taste the same. Am I wrong?
     
  10. barney

    barney 12 pointer

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    Probably not. Seeds became a crossed up mess startin in the 90's when heirloom varieties, and Internet sharing became the rage. Then, too, some bean seeds are very similar to others in appearance only. I have 2 other varieties that the seed looks close to this Goose bean variety, but are very different in growth, pod shape and flavor.
     
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  11. JR in KY

    JR in KY 12 pointer

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    Barney, do they taste like Pintos?
    And who are the folks in Berea @slobear ??
    I hope they aren't affiliated with that liberal college there?
     
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  12. barney

    barney 12 pointer

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    Yes, a little bit bigger, but more tender and virtually no skin at all. They make a richer thicker soup than most of the pintos I've cooked, too.

    I had a buddy here sawing lumber for me with a band mill 25 years ago. I had cooked a big mess of these that day so I invited him and his son for dinner. Like most of us, my friend had had his fair share of brown beans growin up. That day my friend started asking questions about the beans. It kinda caught me off guard. I didn't tell him that the beans were grown in the garden, I just assumed he would think the beans were just regular ol' pintos, but he knew they were different from the first taste, and wanted to know more. Over the years he has brought those beans up more times than I can remember. He still, and not more than a couple of months ago says those were the best he had ever had in his life!
     
  13. slobear

    slobear 12 pointer

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    Dead nuts.
     
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  14. slobear

    slobear 12 pointer

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    Well, I’ve wondered the same myself. Knew a guy that dealt with them and it didn’t work out. Much like Barney he kept records year to year and patterns. Guess their was a mixup.

    Actually I’ve had good results from bean varieties from them except for the one Barney describes. Tomatoes, not so much. You can find them.
     
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  15. HuntressOfLight

    HuntressOfLight 12 pointer

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    That swiss meringue looks like it was simply scrumptious, even though I am not a meringue fan, myself. "Nanner puddin' " has always been my father's favorite dessert. I recall the first dessert that I was ever taught to make was pound cake, in my grandmother's kitchen with her providing detailed instruction and close supervision.

    She had one of those huge electric mixers of old attached to an arm and heavy base for support. That base did not rotate. I can recall how she had me add only one egg out of seven at a time, mixing each one individually for several minutes between adding the next one and constantly spinning that heavy bowl with my arms.

    Just a young girl, I could not reach the countertop and was standing upon an old breakfast chair, lol. After all ingredients were finally added and mixed, I was plumb worn out, too, but watching and smelling it bake was worth all of the effort, as was the happy photograph after the fact.

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    Last edited: Jan 23, 2021
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