Text 17203, 113 rader
Skriven 2007-06-26 10:16:50 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BEANS ETC.  70626
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Yep. The old world had peas, fava, mung and soy beans. We discovered
 JW> or developed the rest of them.
 
 > I guessed that peas were traditional European, but I thought broad
 > beans and French beans were, also.

 JW> I think broad bean was just a different name for fava bean. French

That figures, as I have bought them dry, and also picked them green;
the latter very nice, the pods sautéed in a little butter.

 JW> beans are green beans, a Phaseolus variety that originated in the
 JW> New World. They are relatively modern as are yellow wax beans.

With many names; in the Philippines as "Baguio beans", after the
highlands town where they grow well.

 JW> The Fabaceae family is a complicated one with a lot of sub-families
 JW> divided into tribes before you get to the Genus level.  I found a
 JW> partial list. As far as I know all the Vignae are Eurasian and all
 JW> the Phaseola are from the Americas.

 JW> Some of the species in Tribe Phaseoleae include:

I note that you have also included in this list many of the Tribe
Vignae, and some others, eg:

 JW> winged bean (Psophocarpus tetragonolobus)

That is a particularly interesting bean, which I found in Papua New
Guinea.  The tuberous roots, leaves, flowers, pods and seeds are all
edible, and the beans are particularly rich in protein.  When I lived
in Mt Hagen I used to buy piles of the flowers in the local market and
briefly stir-fry them with other vegetables to get a tasty, blue dish.

 JW> Retrieved from "http://en.wikipedia.org/wiki/Phaseoleae"

Thanks.

 JW> Subj: EURIC ACID  70624
 
 > What is the difference between canola and rape seed oil?  I always
 > thought they were the same.

 JW> Rape seed and its oil are eons old. Canola (CANadian Oil Low Acid)
 JW> is a recent variety of it developed by selective breeding in Canada
 JW> to reduce the bitterness with the side benefit of reducing the
 JW> euricic acid levels.

Very clever, the Canuks!  Do you collect licensing fees from growers of
Canola in other countries, or was it given to the world in a spirit of
magnanimity?

 JW> Title: Moth Beans
 JW> That is a new variety to me.

Although listed by Wiki.
 
 GJ> The Wiggles
 JW> Check your lens prescription; there are four men, no women. The
 > I have just checked with the nearest 3 year old,
 > and she said you are correct.

 JW> Ah, an expert then!

I usually have access to a range of such cultural experts.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus Pea (Psophocarpus Tetragonolobus)
 Categories: Vegetables
      Yield: 1 Info file
 
MMMMM-----------------------ALSO KNOWN AS----------------------------
           -Asparagus pea
           -Winged bean
 
  An Asiatic twining herb having tuberous roots and long, four-angled
  pods.
  
  The winged bean found in New Guinea and Southeast Asia, gained
  increased attention in the late 1970s and early 1980s as a possible
  important food source for the future. Its cultivation is spreading.
  Almost all parts of the plant; the tuberous root, the leaves,
  flowers, pods, and seeds; are highly nutritious, rich in protein and
  vitamins. [American Heritage Dictionary]
  
  The native plant of southern Europe, Winged bean, grows freely in
  Southeast Asia and its unusual pods are enjoyed for their delicate
  flavor, which is very slightly suggestive of asparagus. Bright green
  in color, the short square-shaped beans have a decorative frill along
  each side from which the name "winged bean" originates. It may also
  be called "asparagus bean" or "asparagus pea" and has sometimes been
  confused with the asparagus bean of South America which produces a
  black-eyed pea (bean) that is used dried.
  
  Winged beans should be bought when young, not longer than 2 1/2
  inches and can be stored in a perforated plastic bag in the
  refrigerator for up to a week. Cook by steaming, parboiling or
  stir-frying. In Thailand the raw beans are blanched, marinated in
  vinegar or lime juice and served as a salad.
 
MMMMM
 


... Anyone who cooks beans and peas in same pot is very unsanitary.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)