TubeNet

Turkey lives don't mean ****!!

bisontuba wrote:
"What are you looking at?"

Dinner.

I understand the part about the pork shoulder and smoking it.

But the "ham" is already cooked.

Are you saying to cook a pre-cooked ham for 7-10hrs at 250-260 degrees??

BTW~ I love my hardware store bought electric carving knife!!

I have acquaintances that call that establishment "Whole Paycheck", and with good reason....

As an adult I found that I like pigs better than I ever liked ham, but the one thing I confess I miss from my childhood is ham and beans. Navy beans, or better dried lima beans ("butter beans" if you like.) Doesn't take much, you can use the bone and whatever bits of flesh still adhere to it, and it won't matter how much you fussed over cooking it. Don't worry about the overnight soaking thing, in my opinion the importance is overrated, but get it started at least 4 hours in advance.

Lima beans are HORRID!!

They taste like green paste.

This sounds like the point of confusion that I often encounter over this matter. I personally have no real problem with fresh lima beans, but I haven't seen one in years. In my youth we bought them frozen, but I have fallen out of the habit of frozen vegetables. The closest we can get fresh here is fava beans, which I do like but they're a different thing. Anyway, cooked fresh limas, hated by kids across the nation:


... but not what we're talking about. Dried lima beans:

... in soup ... now, that's what I'm talking about:

I predict you will never bother with navy beans again. Don't need to wait for the ham, just boil up the beans, throw in a little salt, olive oil, garlic powder and sage. Some bread on the side maybe.

Why would anyone want a bean that tastes like potatoes, when you have real potatoes??



(Russet, redskin or sweet I love potatoes)

Lima beans (in soup) are much better than potatoes.

I personally am indifferent as to size, but at least one of the larger varieties, sold here as "Christmas Limas", turn out denser and a little more like pintos or something, and I can't really recommend them. But my maternal grandfather grew something he called "butter beans" that were speckled in a similar way but lighter, and I recall those as pretty good.

Three Valves wrote:Why would anyone want a bean that tastes like potatoes, when you have real potatoes??



(Russet, redskin or sweet I love potatoes)

Fewer carbs.

Lima beans YUCK. As a kid I was forced to eat canned limas (ok maybe they were frozen but...) and the only way I could get them down was to coat them with ketchup and swallow them like pills, unchewed. Now I like favas just fine; they make great felafel.

I like lima beans. But... the dumbest looking mascot I've ever seen was someone dressed up as lima bean costume at a function in Lima, Ohio some years ago.

MaryAnn wrote:As a kid I was forced to eat

I think there's a lot of things that kids kind of naturally dislike, that they'd enjoy as adults if their childhood experience hadn't soured them for good. I'd be surprised if many kids would like fava beans, especially if prepared in the rather casual way we used to experience lima beans, but they're a pricey gourmet item since we encountered them later, while the lima beans we grew up with are objects of fear and loathing. The Taiwanese are fond of their bitter melon, a sort of dangerous looking vegetable with an extremely harsh, bitter flavor - I don't know if anyone eats them straight, but they love to mix them into scrambled eggs for example. So they just officially recognize that they aren't for kids, which I imagine makes the kids more eager to like them. (Which is a good thing, since they're apparently real good for you.)

Since it really isn't such an agricultural region right around here, any more, we don't have vegetable mascots that I know of, but I know a tuba player who's worn the clam mascot costume.

Then there's the bitter melon mascot:

Found cheap-@$$ ham. $0.80/per lb. "Fully cooked" water added. It's at 225 now. Put it in the oven at 0930. Have the timer set for 5 hours and will readjust as needed.

It was the biggest ham I could find. Hope this works (no seasoning or prep was needed).

I think the thing is 10lbs. Directions said 275 for 3-4 hours so I turned down the heat after 60 minutes. Will report back later.