Thread: Baked Beans Frankie Style

Originally Posted by friscofrankie

beer Lao dark

That's what I was a thinkin'...

Fannie Farmer. Ya, my granma never liked her. And the recipe sounds a bit sweet for my liking. We could probably substitute beer for the milk.

Originally Posted by friscofrankie

Originally Posted by DrB0b

And Frankie, if you're taking requests, how's about a Clam Chowder recipe!

New England OK? I am not a fan of the Manhattan variety.
BTW B0b, answer the PM I sent you I've just bought a frozen 8.5 kilo turkey and Thanksgiving a great day to talk shit about the English I even invited a couple of 'em over for the day.

New England for sure, this kind;

Originally Posted by Moby Dick

"Queequeg," said I, "do you think that we can make a supper for us both on one clam?"

However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits, and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favourite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition: when leaning back a moment and bethinking me of Mrs. Hussey's clam and cod announcement, I thought I would try a little experiment. Stepping to the kitchen door, I uttered the word "cod" with great emphasis, and resumed my seat. In a few moments the savoury steam came forth again, but with a different flavor, and in good time a fine cod-chowder was placed before us.

You can expect 3 of us, 2 adults and one 18 month old tearaway

Originally Posted by dirtydog

also is there a way to make them red like they look when you open the can

DD, I think if you make them the way Frankie has done and instead of covering them with all water, throw in a couple of cans of tomato paste and keep adjusting the tomato taste with more paste or tomato sauce.

Just saw this thread, gotta go out for lunch soon.

Originally Posted by Lily

Originally Posted by dirtydog

also is there a way to make them red like they look when you open the can

DD, I think if you make them the way Frankie has done and instead of covering them with all water, throw in a couple of cans of tomato paste and keep adjusting the tomato taste with more paste or tomato sauce.

Tomato paste in baked beans? Sacriledge.

Originally Posted by Happyman

EG
How does that compare with the beans you used to provide at pissups in KL ?


lets have an alternative !

Pretty close actually. Have been contemplating a bean dish for some time. Now that I've found some "raw" molasses at Foodland its time for a go me thinks.

Looks damn good, Frankie.

Cheers

I've got a tin of kidney beans - can I use them?

Originally Posted by Jet Gorgon

Tomato paste in baked beans? Sacriledge

Not so. We eat beans in a tomato and bacon sauce as the Italians do and have been doing for donkey years.

Very nice FF, although it's blasphemy that you didn't use Lea & Perrins, to make your 'real' beans you used Heinz Woccy sauce - oh the irony!

Who took the photos? ...I think I'll give you a green for sheer effort.

Originally Posted by The Gentleman Scamp

Who took the photos? ...I think I'll give you a green for sheer effort.

The shots of me adding ingredients were teh ol' lady's work; the rest I took.

Originally Posted by friscofrankie

For those you wanting to try this dish. Try and find Molasses. Cut abut half the Brown sugar out and use about 1/2 - 3/4 cup of molasses. Much better flavor IMO.

FF - I think you are from Chiang Mai - the Rimping next to the river usually has molasses. It is in a jar or can with pop lid and the one I bought was green, pretty pricey though but worth it. You can also ask the butcher at the back for a ham hock bone instead of the fatty pork. I think it makes a better alternative. I use a slow cooker and put it on low over night.

I like you recipe - I don't use cloves in mine but a chuck of smoked bacon or speck to add flavour

I Dislike that Rim Ping market (near Dukes right?) real small aisles and usually the one out between San Sai & mae Rim has a better selection of most goods. BUT the Original in Nong Hoi does have some things the other two don't. Will pick up some Molasses next time I'm in town. I got another half kilo of beans to cook, The guys in the meat dept out by my place know me pretty well, but the fellas at the one you mentioned seemed a bit more service oriented, I will admit.

Try the cloves, the onion trick help to get rid of 'em after the boil, the hint of cloves adds just a subtle flavor. Guy that showed me the trick just tossed the whole onion away, I got me a dyed-in-the-wool keenio thai lass at home; throwing any kind of away?

^ What are you going to cook for me next month, Frankie?

Are you moving oop there Marmite?

^ One day....

I'm going up there on the 12th to abuse NickA's family.

^Shhhh, you're giving away the details of the next secret mods meeting. CMN might find out

Originally Posted by friscofrankie

I Dislike that Rim Ping market (near Dukes right?) real small aisles and usually the one out between San Sai & mae Rim has a better selection of most goods. BUT the Original in Nong Hoi does have some things the other two don't. Will pick up some Molasses next time I'm in town. I got another half kilo of beans to cook, The guys in the meat dept out by my place know me pretty well, but the fellas at the one you mentioned seemed a bit more service oriented, I will admit.

Yes near the Dukes - I usually go there because I am used to it and can find the things I want/need - I can't find anything in the one near Central Airport and gave up on the Mai Rim place. Maybe it is me but they seem to put things that I would expect to be next to each other in opposite sides of the store.

Originally Posted by friscofrankie

Try the cloves, the onion trick help to get rid of 'em after the boil, the hint of cloves adds just a subtle flavor. Guy that showed me the trick just tossed the whole onion away, I got me a dyed-in-the-wool keenio thai lass at home; throwing any kind of away?

I tried it soon afterwards and yes you are correct it does add a nice flavour to the beans.

Thanks for the recipe - my missus was pretty sceptical of the whole thing when I made it but still managed to make her way through a couple of good servings.

Glad I searched for this thread. FriscoF, I made ham with black-eyed peas last night (worst thing for summer but I wanted it). However, seasoned with stock, diced onion, chopped up celery, and it was bland. Wonder if I can use your baked bean sauce and whack it in the oven? Heck, it's gotta taste better than what I got.

Well don't make em when I coming cause I do not like Black Eyed Peas.

Do go for the Boston Baked Beans tho,, but I left my Big Cast Iron Dutch Oven that was handed down from my grandma with a friend in Yreka, so have to use an oven pirex dish.

Originally Posted by Jet Gorgon

Glad I searched for this thread. FriscoF, I made ham with black-eyed peas last night (worst thing for summer but I wanted it). However, seasoned with stock, diced onion, chopped up celery, and it was bland. Wonder if I can use your baked bean sauce and whack it in the oven? Heck, it's gotta taste better than what I got.

Jet,

The way I do black eyed beans is salt pork or bacon, salt, pepper and cook them low and slow. Serve with minced onion and a little bit of chili flavored vinegar.

Yummy! Just like Mom used to do. I do white beans the same way. Baked beans is a "special occasion" dish for me due to long cook time, but still it visits the CSF household about twice a month.