The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 15 of 36
Quote:
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.
Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.
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Quote:In general I always like to try - or retry - new things to cook and eat, like new foods and recipes. And since I retired, I've been watching some TV cooking shows and there were some bean recipes that just looked darn good. So I started cooking with them in the last year, and as I was experimenting how to do the best job making them, I found the secret to success in making (for me) the perfect bean (a 24hour room temperature no-salt soak, and cook them in the soaking water). As I started experimenting how to prepare them, I discovered I really LIKE some beans - especially great northern and pinto!
Originally posted by JEWELSTAITEFAN:
Why do you use beans? What for? What purpose?
But I recently stocked up on beans because of all the panic buying for the lockdown which made food supply iffy for a couple of months. Since dried beans last a long time, if you've got nothing else, you can still always cook up beans.
It was multiple reasons I guess, I was already headed that way.
Quote:Nutrition - lots of fiber and protein; and aside from flavor, I'm really texture sensitive - and I REALLY like the textures of what to me are well-cooked beans. The great northern are intact on the outside but buttery smooth on the inside, and a mashed refried pinto bean has the texture of mashed potatoes.
Natural gas? Chili? Refried? Specific nytrients? Laxative?
Quote:COUNT ME IN !!!
I enjoy BBQ Baked Beans, and Pork & Beans, which I only improve upon Van Camp's base recipe. And bean soup.
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The improvements I recall making to Van Camp's Pork & Beans were: BBQ sauce, sticks of real butter (unsalted), molasses or brown sugar, honey, rum extract, vanilla extract, cinnamon. I may recall using peppermint, and maybe chocolate. Peppermint would have been more successful than choc. I don't recall trying actual rum in place of the extract, but maybe I should have.
Never had any complaints about these beans, and rarely had any leftovers of them.
I've found some places can take perfectly delicious bean soup and ruin it with diced ham - turns it into salt soup.
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Quote:I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.
Originally posted by Brenda:Quote:Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.
Originally posted by Brenda:Quote:Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.
I think you are right JSF. If that bakeware shattered just from boiling water in it then it wasn't corning ware. This one piece I have is real corning ware and I use it on the stove top all the time and it is fine. In the other place I used it in the oven all the time. What I bought the other day is true corning ware as well.
Gotta read labels carefully JSF.
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Quote:Hey JSF - thanks for the tips!
Originally posted by JEWELSTAITEFAN:
The improvements I recall making to Van Camp's Pork & Beans were: BBQ sauce, sticks of real butter (unsalted), molasses or brown sugar, honey, rum extract, vanilla extract, cinnamon. I may recall using peppermint, and maybe chocolate. Peppermint would have been more successful than choc. I don't recall trying actual rum in place of the extract, but maybe I should have.
Never had any complaints about these beans, and rarely had any leftovers of them.
I've found some places can take perfectly delicious bean soup and ruin it with diced ham - turns it into salt soup.
ETA: If I add ham or bacon to any bean recipe, I boil it in water then drain it to remove most of the salt before I bake it crisp then add it in.
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Quote:Hey JSF - thanks for the tips!
Originally posted by 1KIKI:Quote:
Originally posted by JEWELSTAITEFAN:
The improvements I recall making to Van Camp's Pork & Beans were: BBQ sauce, sticks of real butter (unsalted), molasses or brown sugar, honey, rum extract, vanilla extract, cinnamon. I may recall using peppermint, and maybe chocolate. Peppermint would have been more successful than choc. I don't recall trying actual rum in place of the extract, but maybe I should have.
Never had any complaints about these beans, and rarely had any leftovers of them.
I've found some places can take perfectly delicious bean soup and ruin it with diced ham - turns it into salt soup.
ETA: If I add ham or bacon to any bean recipe, I boil it in water then drain it to remove most of the salt before I bake it crisp then add it in.
A lot of cooks could learn this simple method from you.
I forgot to mention: whether improved or not, all of these baked beans versions still provide the best dipping sauces for good french fries. Find a wad of good fies, maybe from In-N-Out or Five Guys, and just dip them straight into the beans, pulling out only the sauce-covered fry, not the beans hanging on.
Did you find that all of the beans absorb or resist flavorings equally?
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Quote:The ones that have shattered did clearly have Corning embossed right into the glass, no labeling about it.
Originally posted by Brenda:Quote:I think you are right JSF. If that bakeware shattered just from boiling water in it then it wasn't corning ware. This one piece I have is real corning ware and I use it on the stove top all the time and it is fine. In the other place I used it in the oven all the time. What I bought the other day is true corning ware as well.
Originally posted by JEWELSTAITEFAN:Quote:I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.
Originally posted by Brenda:Quote:Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.
Gotta read labels carefully JSF.
Maybe branding is different in Canada, like cars. Perhaps Visionware in USA is just plain Corning in Canada. I can say that since I only bought the unit because it said Corning, I was certainly disappointed that it shattered.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:The ones that have shattered did clearly have Corning embossed right into the glass, no labeling about it.
Originally posted by Brenda:Quote:I think you are right JSF. If that bakeware shattered just from boiling water in it then it wasn't corning ware. This one piece I have is real corning ware and I use it on the stove top all the time and it is fine. In the other place I used it in the oven all the time. What I bought the other day is true corning ware as well.
Originally posted by JEWELSTAITEFAN:Quote:I believe Corning makes Visionware. I have tried bakeware labeled as corningware and had it shatter on the stovetop, simply boiling water. So I can't take your word for it, but if it works for you, then great.
Originally posted by Brenda:Quote:Corning ware is the same. I've got one that my family has used for over 40years. Only problem it is too big for this toaster oven. So, I got some smaller ones the other day. A set of three.
Originally posted by JEWELSTAITEFAN:Quote:I like Visionware produces. Can use in oven, stovetop, microwave.
Originally posted by Brenda:
Need to replace some corning ware pots.
Whenever I see some at Goodwill or St Vincent's thrift shops, I grab them. They are difficult to get otherwise. I am amazed some people part with them.
Gotta read labels carefully JSF.
Maybe branding is different in Canada, like cars. Perhaps Visionware in USA is just plain Corning in Canada. I can say that since I only bought the unit because it said Corning, I was certainly disappointed that it shattered.
Maybe it is. Visionware is sold in Canada. Think I have a one piece but I don't use it much.
That is very frustrating indeed JSF.
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I bought a bunch of beans online in 2 categories: white beans; and brown or speckled beans. I already wrote about my white bean test, I just did the others.
In no particular order the brown or speckled beans are: pinto, cranberry, Anasazi, appaloosa, yellow eye, and pink pearl, which are all larger elongated beans, except the pink pearl which is a bit rounder and somewhat smaller bean than the others. 1/4 lb of each reached roughly equal volumes after a 24+hr RT soak, except the yellow eye, which was ~20% less.
After cooking, I have to say my favorite were the pink pearl. They had a tender skin and ever so slightly firm yet uniformly creamy-smooth interior (like a just-ripe avocado). At the other end were the yellow eye, which were just beyond firm. (Maybe their resistance to soaking and cooking makes them good storage beans?)
Overall the pintos were next, though a distinct second from the pink pearl, and the cranberry were close behind the pinto. Then came the appaloosa and Anasazi.
As much as the appaloosa and Anasazi resemble each other
appaloosa
Anasazi
The appaloosa had a much 'beaniner' flavor. I didn't like these 2 as much because their texture was grainy and the skins were tough.
As much as I enjoyed the pink pearl, it's very much a specialty bean! So I'll probably stick with pinto beans because they're routinely available, or cranberry beans if I can't get pinto and which are also locally available.
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