Question: I'm hoping you can help with a slight problem that involves dried beans — all types. I've soaked them in tap water overnight, both in the refrigerator and on the counter. Then I've rinsed them (three and four times) to get a clear rinse. Then I've added various spices and cooked them for two to three hours until they were tender. Here's the problem: no matter what I do to prepare them, when we eat the beans, my wife and I get gas — lots of it. We putt-putt around the house. We know they are a good source of fiber and other healthy minerals, but because of the unpleasant after-effects, we had to eliminate beans from our diet. Can ya'll help us put them back on our plate?Answer: OK. My first thought was that this letter was some kind of a joke from someone who knows that I have no boundaries when it comes to tasteless ... um ... as my mother would say "passing gas" juvenile jokes. However, the postmark on the letter was indeed legitimate. So I guess I shouldn't poke fun (or pull your finger) about you and your wife putt-putting around the house — it's just that I thought some stinker had penned the note. (See, you had to get me started.)If we can't solve your problem, look on the bright side. You have an ideal way to get rid of uninvited relatives after dinner. Just serve them beans and onions; that way 30 minutes after the meal you can smoke them out with "tear gas." Get it? Onions and beans ... tear gas. Hey, is this thing on?Well, let's see if I can shelve my third-grade humor for a second and help with your problem. First, let's see if we can understand what causes you to fill up (so to speak) with gas. The source of your "unleaded premium" comes from little molecules of sugar that are stored in large amounts on the outer coating of legumes, or as we call them, beans. Some legumes are also nuts and seeds and a small amount of vegetables and grains. These sugar molecules cause the gas build-up, and they affect some people more than others.Here's what you and your wife can do.1. Try an over-the-counter digestive aid like Beano. These products have an enzyme that, when taken right before eating, helps break down those sugars and closes down the self-serve gas pumps.2. Try some natural gas-reducing items like ginger, anise, fennel seeds or cilantro.3. Though this method might keep people away from your house for a while (remember those relatives), tests have shown that the more you eat beans, the more your body will naturally develop enzymes that will help in bean digestion.4. It sounds like you are already doing this one, but folks at the California Dry Bean Advisory Board (hey, everybody dreams about the utopian job) suggest lengthy soaking — at minimum, overnight. In fact they suggest that each pound of beans should soak in at least 10 cups of water. They recommend that you bring the soaking beans to a quick boil, remove them from the heat, cover, and then soak overnight.I have to note that there is some radical thinking by some bean fringe groups who say soaking is not only unnecessary, but it causes the sugar to ferment, which only helps give you a full tank. Between you and me, I'm going to go with the "lifers" at the CDBAB, and I can only hope that all this has helped you put a lid on this explosive subject.

QUESTION: I'm looking for a way to make the type of blue cheese dressing that is served in a restaurant. The recipes I have tried seem like they are missing something.ANSWER: When you say you want to make blue cheese dressing like a restaurant, I'm assuming that you're not talking about the motel diner. You know, a place that plunks down a bowl of iceberg lettuce and then lets you twirl one of those "lazy Susans" so you can serve yourself some great bottled dressing. Of course, all homemade dressings are just like recipes for chili and barbecue sauce — everybody has their own special way of making them and their own favorite ingredients. If this one turns out to be what you were hoping for, I recommend that you don't use a lazy Susan in Linda's restaurant.