Nothing helps beets.
Sweet and sour sauce does a good job, as does pickling. They also
make good food color.
If you like bloodstain colored food.
sea salt and vinegar for a lot of them. Pickling helps all sorts
of
things otherwise not edible.
Perhaps for some. I used to like tart things but
have been increasingly sensitized to them over
the years; and salt is always poison.
You are quite obviously male; for a lot of women tart and salt are
required eating at some times of the month.
Never had a period, never plan to have one.
I actually kind of like beans, but they really do
cry out for lard or olive oil.
Hence the pork fat in traditional baked beans.
Hence the pork fat in everything that's good
and beautiful.
Or chicken fat. Or olive oil.
Mostly lard.
Catalina (Kraft's replacement in the line when
Casino was discontinued) didn't work as well.
One of my guilty pleasures is baking meats with Lipton Onion Soup
mix.
That's okay though salty. I admit to having eaten
with pleasure the occasional dish made with dried
or even undried soup. But for you -
It's not for use every day, or even every month, but it does help
cheap cuts of meat to taste like food sometimes.
There are numerous ways, of which Lipton is one of
the effective if less reputable ones. The below is
not such, being way out of balance and containing
a sizable dose of beenz besides. Basil instead of
oregano? Coffee? Gag me with a spoon.
---------- Recipe via Meal-Master (tm) v8.01
Title: Esquire Fortnightly's Eastern Establishment Chili
Categories: Chili, Beans, silly, wwtt
Yield: 10 servings
2 c Kidney beans 2 tb Red chile,mild,ground
1/3 c Olive oil or 1 tb Cayenne pepper
1/3 c Lard 1 tb Chile caribe
5 lb Beef brisket,1/2" cubes 2 tb Cumin,ground
2 Onions,lg,coarsely chopped 2 tb Corn flour(masa harina)
6 Garlic cloves,lg,fine chop 6 c Canned tomatoes,chopped
2 Bell pepper(s) 1/2 c Freshly brewed coffee
2 tb Basil,dried Salt
1 Bay leaves Black pepper,freshly
ground
1. Place the beans in a bowl, cover with water and soak overnight.~ 2.
Pour
the beans and the water in which they were soaked into a heavy saucepan.
Bring to a boil over high heat, then lower the heat and simmer, covered,
for about 1 hour or until tender. Stir occasionally.~ 3. Heat the oil or
melt the lard in a large heavy casserole over medium heat. Pat the
brisket
dry and add it to the casserole. Stir the beef until it is quite brown on
all sides. Remove it from the casserole and set aside.~ 4. Add more oil
or
lard to the casserole if needed, then add the onions and garlic and cook
until the onions are translucent. Stir in the green peppers, basil, bay
leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1
minute, then add the corn flour(masa harina) and cook 1 or 2 minutes
longer.~ 5. Return the brisket to the casserole and add the tomatoes and
their liquid. Bring to a boil, then lower the heat and simmer, uncovered,
for 2 hours. Stir occasionally.~ 6. Stir in the salt and black pepper.
Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1
hour longer.~ 7. Add the kidney beans to the chili. Simmer, uncovered,
for
another 1/2 hour.~
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