Fall Freeze Takes Toll on Western Kansas Soybeans

GARDEN CITY, Kan. - Typically, some late-maturing soybean fields suffer from freeze damage in the fall, but more soybean acres than normal have been affected this year in western Kansas, according to Kent Martin, crops and soils specialist with Kansas State Universitys Southwest Area Extension Office.

[John Q]

Omygod! Does that mean a shortage of tofu this Thanksgiving?

...the horror...the horror...

[earlpittsamurica n]

Lets hope that the frost was only enough to make tofu too expensive for my local Chinese restaurant to buy and ruin their hot and sour soup with.

[Marie]

It's good if you slice it thin and pan fry it with soy sauce sauce.

Have you ever had toasted/roasted soy nuts? Yum.

I think most of those soybeans go for feed or something else.

[John Q]

Marie wrote:

It's good if you slice it thin and pan fry it with soy sauce sauce.
Have you ever had toasted/roasted soy nuts? Yum.
I think most of those soybeans go for feed or something else.

I have had roasted/toasted soy nuts...I do like them. Tofu? Not much of a fan, though I find that anything that's sliced thin and fried can be tasty...if there's enough batter.

[earlpittsamurica n]

A farmer's wife who used to live around here until they packed up and moved to Florida used to make baked soybeans; you know, with tomato sauce and brown sugar? That wasn't bad. When I worked at the Co-op, I had a habit of popping a couple soybeans in my mouth when I sampled a load right out of the field...until I also popped a chinch bug in my mouth along with the beans once. Nasty!!

[Fart Fanatic]

Here's a deal that I do. Take soybeans right off of the farmers truck then rush them home and put them in big pot with water and bunches of baking soda. Okay, then let them soak for about twelve hours then put in a bunch of brocolli, salt, pepper, mustard, ketchup and chili powder. Stir on a high flame until almost boiling. Let it cool down for about twenty minutes then throw in about a handful of white cake flower to thicken.
Then put in a baking pan and cook it up real good.
Okay, then serve it warm and eat as much as you can...I guarantee that your bung will blast out a gaseous treat that everyone around you will love. Your arse will burble like who laid the chunk!!! Try it, you'll like it.

[Bradley Wichita]

John Q wrote:

Omygod! Does that mean a shortage of tofu this Thanksgiving?
...the horror...the horror...

This must be George Bush's fault somehow!!!

[Marie]

John Q wrote:

<quoted text>
I have had roasted/toasted soy nuts...I do like them. Tofu? Not much of a fan, though I find that anything that's sliced thin and fried can be tasty...if there's enough batter.

You should try some tempeh sometime. Also made from soybeans. Saute it in a pan with tamari (really good soy sauce)- really tasty.

[Marie]

Fart Fanatic wrote:

Here's a deal that I do. Take soybeans right off of the farmers truck then rush them home and put them in big pot with water and bunches of baking soda. Okay, then let them soak for about twelve hours then put in a bunch of brocolli, salt, pepper, mustard, ketchup and chili powder. Stir on a high flame until almost boiling. Let it cool down for about twenty minutes then throw in about a handful of white cake flower to thicken.
Then put in a baking pan and cook it up real good.
Okay, then serve it warm and eat as much as you can...I guarantee that your bung will blast out a gaseous treat that everyone around you will love. Your arse will burble like who laid the chunk!!! Try it, you'll like it.

Don't find your suggestion very appealing, but here is a good thing to know:

**NEVER COOK SOYBEANS IN A PRESSURE COOKER.**

I did ONCE - not knowing beforehand that the skins come off as they cook. The skins got caught in the pressure release and the cooker exploded. I was scraping soybeans off the ceiling, walls, and floor for hours.

[Fart Fanatic]

Marie wrote:

<quoted text>
Don't find your suggestion very appealing, but here is a good thing to know:
**NEVER COOK SOYBEANS IN A PRESSURE COOKER.**
I did ONCE - not knowing beforehand that the skins come off as they cook. The skins got caught in the pressure release and the cooker exploded. I was scraping soybeans off the ceiling, walls, and floor for hours.

Yes, I know! Soybeans carry more gas per unit of carbohydrate than any other food known to man. That is why they make such wonderful fart fodder. I love to eat them raw, like handfuls of them, then go to Walmart, Wendy's, Subway, Sams Club, anyplace like that, where people are gathered and hopefully eating and let sneaky ones, little burbs or humongous barkers! I tell you those babies really smell too!
You ought to see people's faces when they first catch a whiff of a soybean "stinky", it's great. I watched a dude munching on a McRib that literally turned green when my "ass gas" drifted into his face (and I was sitting about twenty feet away from him).
No kidding, I love soybeans and what they do to my intestional track. They're great.
Thanks for sharing the tip on the pressure cooker though, I bet you have enlightened a bunch of people. I know I have.

[Marie]

You must be quite a guy !!
I stick to black beans. They have enzymes in them which allow them to be digested more thoroughly.
Someone once told me that the "government" was working on a fartless bean. I'm sure that would be a great disappointment to you.

[Fart Fanatic]

Marie wrote:

You must be quite a guy !!
I stick to black beans. They have enzymes in them which allow them to be digested more thoroughly.
Someone once told me that the "government" was working on a fartless bean. I'm sure that would be a great disappointment to you.

Finally, someone with a sense of humor!!! You must be quite a gal. Regarding the "fartless beans", THIS PROJECT MUST BE TERMINATED AT ONCE!!! Leave it to the government to screw a good thing up!!! Have a great day, you are FARTASTIC!!!

[Bradley Wichita]

Marie wrote:

<quoted text>
Don't find your suggestion very appealing, but here is a good thing to know:
**NEVER COOK SOYBEANS IN A PRESSURE COOKER.**
I did ONCE - not knowing beforehand that the skins come off as they cook. The skins got caught in the pressure release and the cooker exploded. I was scraping soybeans off the ceiling, walls, and floor for hours.

Perhaps this frost is God's way of setting things right. Not only do soybeans appear to be a real and present danger in the kitchen, but consider too how much they contribute to global warming. Apparently, the methane gas that is discharged into the atmosphere hastens the melting of our polar ice caps and the extinction of the beloved polar bear. We may be dealing with musical fruit but do we like the tune?

[Marie]

earlpittsamurican wrote:

A farmer's wife who used to live around here until they packed up and moved to Florida used to make baked soybeans; you know, with tomato sauce and brown sugar? That wasn't bad. When I worked at the Co-op, I had a habit of popping a couple soybeans in my mouth when I sampled a load right out of the field...until I also popped a chinch bug in my mouth along with the beans once. Nasty!!

OOOOwh! Whattsa cinch bug look like?

I've had soy ice cream and sour cream that were out of this world - unbelievably good.

[earlpittsamurica n]

They're little green beetle shaped critters that taste surprisingly close to acid reflux. There's a pic at this site.

http://www.mass.gov/agr/pesticides/pestfacts/...

[Marie]

earlpittsamurican wrote:

They're little green beetle shaped critters that taste surprisingly close to acid reflux. There's a pic at this site.
http://www.mass.gov/agr/pesticides/pestfacts/...

Surprisingly close, eh? <GOL> ; D
yuck

[Tom]

earlpittsamurican wrote:

... When I worked at the Co-op, I had a habit of popping a couple soybeans in my mouth when I sampled a load right out of the field...

Be cautious about eating raw beans for another reason. "The Book of Tofu" says that "soybeans contain a substance called 'trypsin inhibitor'(TI), which obstructs the functioning of pancreas-secreted typsin enzyme essential for the digestion of protein and the maintenance of proper growth. TI can--and must--be inactivated by cooking.... Nutritionists recommend that well-soaked whole soybeans be simmered for four to six hours or pressure cooked (at 15 pounds) for 20 to 30 minutes." (pages 70-72, copyright 1975, William Shurtleff & Akiko Aoyagi)

After making tofu years ago, we found that the fiber from the beans was a great substitute for carrots in carrot cake! but making tofu is a lot of work with lots of cooking and stirring the pot of ground beans / soy milk.

[earlpittsamurica n]

I can't say I would work very hard to produce tofu. To me it's a lot like eating dust bunnies from under the couch.

[Marie]

Tom wrote:

<quoted text>
Be cautious about eating raw beans for another reason. "The Book of Tofu" says that "soybeans contain a substance called 'trypsin inhibitor'(TI), which obstructs the functioning of pancreas-secreted typsin enzyme essential for the digestion of protein and the maintenance of proper growth. TI can--and must--be inactivated by cooking.... Nutritionists recommend that well-soaked whole soybeans be simmered for four to six hours or pressure cooked (at 15 pounds) for 20 to 30 minutes." (pages 70-72, copyright 1975, William Shurtleff & Akiko Aoyagi)
After making tofu years ago, we found that the fiber from the beans was a great substitute for carrots in carrot cake! but making tofu is a lot of work with lots of cooking and stirring the pot of ground beans / soy milk.

I have to say I'm a little surprised to find that there is someone is Lenexa who has made Tofu from scratch. Wow.

I buy mine already made. I like the smoked variety made by Central Soy? in Lawrence. Used to be able to get it at Dillons. I have to cook it in some way that changes the texture, not to mention the bland taste. It's kinda cold and clammy otherwise.

[earlpittsamurica n]

Best way to eat tofu is to wrap it in bacon and deep fry it. Then throw away the tofu and eat the bacon. Yuck-o.