[Sca-cooks] Re: fava beans

[eirenetz at comcast.net]

Oop, sorry - you were looking to eat them raw.....

Don't know about that.

Eirene

-------------- Original message -------------- 

> The other difficulty would be that they are only very rarely 
> available. But while they were fresh - I would think they would have 
> eaten them. Has anyone ever played with them? I was wondering if I 
> could buy a bunch of them while they are here, blanch them and then 
> freeze them - just like the edamame that I get in the store? Any 
> thoughts on how this would work - and how long they would be good for? 
> 
> Sorry for the lengthy babble on beans. 
> 
> Glad Tidings, 
> 
> --Serena da Riva 
> 
> ============================================================ 
> 
> Serena, 
> 
> Fava beans have a long history in Italian cooking. There's a reason why they are 
> eaten cooked, not fresh — a disease called favism; here's a technical definition 
> of what is is: 
> 
> http://www.g6pd.org/favism/english/index.mv?pgid=intro 
> 
> Because the disease is a genetic one, those who eat the fresh, raw beans don't 
> know until they get sick. This is why Pythagoras told his students, "Avoid fava 
> beans." Cooking the hell out of them seems to lessen the danger, although those 
> with the genetic disorder would be better off avoiding the beans all together. 
> 
> Gianotta 
> 
> 
> 
> 
> 
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