
Heirloom Beans by Steven Sando, the
founder of Rancho Gordo, a food company, and food writer Vanessa Barrington, is
on a mission to make beans—especially heirloom beans—cool in America. This is
not an easy task, the authors point out, in spite of the fact that beans have
been a heralded staple internationally. Americans embrace the
less nutritive and complex tasting corn but shun beans. The reason for this is the film Blazing Saddles, which harmed the reputation of beans more than any other cultural event.
This book does not champion all
beans. Non-heirloom beans such as kidneys, great northerns, and limas, Sando
writes, are cheap but “boring.” In contrast, heirloom beans are tastier, more
complex, and, due to their artisan growers, fresher. The book includes a list,
accompanied by beautiful photos, of over 30 heirloom beans.
Sando is not dogmatic about how to
prepare beans and includes many successful methods for preparing a pot of beans
including the LA Times writer Russ Parsons’ way of simmering a cup of beans
(with six cups of water) in a French oven and then putting the French oven
inside the oven at 350 degrees for one to two hours. Nor is Sando dogmatic
about rinsing beans saying that there is no definitive proof that rinsing them
improves their digestibility. He does say that hard beans like runner
Cannellini beans need to be soaked in order for them to cook properly. But most
heirlooms don’t require rinsing.
To fully utilize this book, you
should invest in a Staub or Le Creuset 5 ½ quart French oven. Not only will you
be able to cook beans more effectively; you can use the French ovens to cook
all-in-one meals, which will save you time.
Intelligently written with a
healthy respect for heirloom beans, full of professional attractive photographs
and easy-to-follow recipes, Heirloom Beans gives this much-shunned food the
high esteem and attention it deserves.
THE SECRET BEHIND THE GREAT PERFORMANCE OF THE SR
Look closely in this block diagram of the SR3 (SR1 and SR2 is more or less the same)http://users.netonecom.net/~swordman/Radio/sr3_board.htm
and you'll see 2 RF Stage for AM and 2 for FM (Most radios have none or very good old ones have 1) this provide brute sensitivity, plus 3 FI stages for FM and 4 for AM (most only have 1 for each) This provide selectivity and noise filtering.
The flaw on these radios is none seems optimum adjusted to extract their maximum performance (Quality Control).