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=?x-unknown?q?24194=3A__l=2El=2E_=28reply=29__RE=3A_24169=3A?==?x-unknown?q?_Skamarock_=28reply=29=3A_lyall_=28discuss=29_=A0?==?x-unknown?q?cookers_en_gene=5Biso-8859-1=5D_ral_=28fwd=29?=
- To: "Bob Corbett's Haiti list" <haiti@lists.webster.edu>
- Subject: =?x-unknown?q?24194=3A__l=2El=2E_=28reply=29__RE=3A_24169=3A?==?x-unknown?q?_Skamarock_=28reply=29=3A_lyall_=28discuss=29_=A0?==?x-unknown?q?cookers_en_gene=5Biso-8859-1=5D_ral_=28fwd=29?=
- From: Bob Corbett <corbetre@webster.edu>
- Date: Thu, 3 Feb 2005 05:59:59 -0600 (CST)
- Sender: owner-haiti@lists.webster.edu
From: l. l. <carbpow@hotmail.com>
All dried beans have an "enzyme" in the hull that gives gaseous disitress
if not either soaked in water for a long time before cooking or cooked for a
long time. Haitian beans don't have a monopoly on this enzyme. Ask my
husband !
L