Comments on: Inviting Writing: Long-Lost Cookies and Mysterious Beans http://blogs.smithsonianmag.com/food/2011/05/inviting-writing-losing-your-cookies-and-beans/ A Heaping Helping of Food News, Science and Culture Sat, 18 May 2013 18:34:47 +0000 hourly 1 http://wordpress.org/?v=3.4 By: jabart http://blogs.smithsonianmag.com/food/2011/05/inviting-writing-losing-your-cookies-and-beans/comment-page-1/#comment-13403 jabart Thu, 14 Jul 2011 20:30:24 +0000 http://blogs.smithsonianmag.com/food/?p=9087#comment-13403 Corn Quistos. I miss Corn Quistos. That snack kind of like Combos but instead of pretzel, it was made from corn and stuffed with spices and cheeses. I could eat a truckload of those things. Corn Quistos. I miss Corn Quistos. That snack kind of like Combos but instead of pretzel, it was made from corn and stuffed with spices and cheeses.

I could eat a truckload of those things.

]]> By: Inviting Writing: Aunt Molly's Mysterious Greens | Food & Think http://blogs.smithsonianmag.com/food/2011/05/inviting-writing-losing-your-cookies-and-beans/comment-page-1/#comment-11829 Inviting Writing: Aunt Molly's Mysterious Greens | Food & Think Fri, 20 May 2011 16:24:28 +0000 http://blogs.smithsonianmag.com/food/?p=9087#comment-11829 [...] this month’s Inviting Writing, we asked you for stories of lost foods—cereals, soft drinks, cookies or foreign foods that you savored once but can no longer easily find. Today’s memory comes from Susie Petitti [...] [...] this month’s Inviting Writing, we asked you for stories of lost foods—cereals, soft drinks, cookies or foreign foods that you savored once but can no longer easily find. Today’s memory comes from Susie Petitti [...]

]]> By: naugesque http://blogs.smithsonianmag.com/food/2011/05/inviting-writing-losing-your-cookies-and-beans/comment-page-1/#comment-8169 naugesque Mon, 09 May 2011 19:30:36 +0000 http://blogs.smithsonianmag.com/food/?p=9087#comment-8169 The type of bean may be important. I found out about yellow mayocoba beans last year, which are apparently common in some parts of Mexico, and I love them because they have so much taste that they don't really need seasoning. If you're trying to recreate that taste with a pinto, maybe it's a mayocoba you're looking for? The cookies also sound tasty and worthy of replication. The type of bean may be important. I found out about yellow mayocoba beans last year, which are apparently common in some parts of Mexico, and I love them because they have so much taste that they don’t really need seasoning. If you’re trying to recreate that taste with a pinto, maybe it’s a mayocoba you’re looking for?

The cookies also sound tasty and worthy of replication.

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