gemfeller
Cave Dweller
Member since June 2011
Posts: 3,802
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Post by gemfeller on Sept 1, 2014 14:43:23 GMT -5
Viva les ham hocks! Glad they made it to the soap-free beanpot.
Your French fry story is great. Kids quickly learn when to duck.
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Post by mohs on Sept 1, 2014 15:02:58 GMT -5
Rick-- that was probably my first inkling of wanting to sharpen things Those blades were either dull Or it was just cheaply made
I recall my Mom & Dad discussing buying the potato cutter Ma wanted the more expensive one. Remo opted for the cheaper one Back in 1964 that then the U.S. started getting flooded with Foreign made cheap goods.
Yep my bean experiment came out well I wouldn’t necessarily say they are the best They definitely could use more kick I’m to cheap to buy Tabasco Sauce
Anyway good first experiment
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gemfeller
Cave Dweller
Member since June 2011
Posts: 3,802
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Post by gemfeller on Sept 1, 2014 15:46:44 GMT -5
If you want cheap heat I have a solution. If your markets are like ours they'll have a Mexican herb section with stuff packed in cellophane bags. That's where I buy bay leaves and other basic seasonings very inexpensively. About 25 years ago I bought a 3 oz. package of Tampico brand crushed red peppers with a label warning "Very Hot." That's something to keep strongly in mind! After all this time I still have approx. 2.5 oz. left.
I went to college in Albuquerque and habitually ate very spicy Mexican cooking -- muy calor! But this stuff is deadly and far too hot for me except in tiny amounts. I add a little pinch to my sauce for enchiladas montadas and I'm very careful to avoid touching my eyes and other "sensitive" body parts before washing my hands with soap. I learned about the other "sensitive" boy parts through painful experience. If you try it add it very sparingly until you know what it does.
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Post by mohs on Sept 1, 2014 18:56:08 GMT -5
Interesting that you mention that Rick Cause that exactly what I used And had just bought down at a corner market
I got 3 cellophane packets. One was a Menudo mix $1.25 (oregano, red pepper flakes, lemon flakes, garlic), another packet was comino/ cumin &1.25, and a packet good old powered ajo. .75¢
I also slow roasted those beans with a whole jalapeno, an onion and a can of Coors beer. So actually they are plenty spicy and flavorful. It just that many would probably want a lot more kick.
I bought a 15 oz. cornbread cake. That was expensive/ 4 dollars. But I will say that it really good & moist. Too hot to turn on a oven and cook one even if I had an oven Ha!
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Fossilman
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Member since January 2009
Posts: 20,685
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Post by Fossilman on Sept 1, 2014 22:03:33 GMT -5
We were raised on cornbread and beans......Love em'!
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Post by mohs on Sept 2, 2014 0:12:39 GMT -5
well it was real good labor day meal lots of people enjoyed them that whole pot is finished about 2lbs of beans
I want to get another batch cooking try some different methods
one 65 year old neighbor from Kentucky said they could have been more tender he's challenging me to bean cook off I must get ready
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jamesp
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Member since October 2012
Posts: 36,168
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Post by jamesp on Sept 2, 2014 1:15:54 GMT -5
Try some zipper peas Ed. Frozen beans/peas are my favorite.
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Post by rockjunquie on Sept 2, 2014 7:57:24 GMT -5
Howdy Ed, I've been AWOL learning my new camera, but I just read this post and and had to add that my DH made beans for labor day, too. He did his famous black bean chili. We all love it. Not hot, but real real savory on a bed of crushed tortillas.
I used to do a lot of home canning. I have 3 pressure cookers. They ALWAYS make me nervous. I have a healthy respect for them. My brother just recently had his rocker embed into his ceiling. What a freaking mess- chicken soup everywhere! He's lucky the rocker stem wasn't clogged. My Nanny (grandmother) had an accident when I was a babe. There was a hole in the ceiling for years!! Great tools but they demand you pay attention.
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Fossilman
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Member since January 2009
Posts: 20,685
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Post by Fossilman on Sept 2, 2014 9:43:42 GMT -5
I never trusted the old pressure cookers..The new ones are great!
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Fossilman
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Member since January 2009
Posts: 20,685
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Post by Fossilman on Sept 2, 2014 9:51:00 GMT -5
Interesting that you mention that Rick Cause that exactly what I used And had just bought down at a corner market I got 3 cellophane packets. One was a Menudo mix $1.25 (oregano, red pepper flakes, lemon flakes, garlic), another packet was comino/ cumin &1.25, and a packet good old powered ajo. .75¢ I also slow roasted those beans with a whole jalapeno, an onion and a can of Coors beer. So actually they are plenty spicy and flavorful. It just that many would probably want a lot more kick. I bought a 15 oz. cornbread cake. That was expensive/ 4 dollars. But I will say that it really good & moist. Too hot to turn on a oven and cook one even if I had an oven Ha! With mine,I added a whole jalapeno "Halved" and a half onion "Whole",plus the spices and other flavorings..When finished,I discarded the pepper and onion.. My Dad was a pro bean maker...He would never use a pressure cooker on his beans... Always told us to be slow and patient with beans..Giving them a good soak for 24 to 30 hours,than a low and slow cook off( I cheat a little bit-LOL)...You never,ever got gas from his beans,as I never get gas from mine either.. So I'm sticking to my Dad's old school recipe... Now as for cornbread recipes,I have tried many through the years and finally nailed a great recipe that I'll use from now on,even better than my Dad's...LOL Thumbs up
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Post by mohs on Sept 2, 2014 10:07:20 GMT -5
there is a lot be said for that soaking time I soaked mine for about 8 hours I’m not sure that was long enough
after 6 hours in the crock the beans were still crunchy That seems a bit excessive My reasoning was that I had to much fluid in the crock. I had well over 2 inched of fluid over the beans. The low temp of the crock couldn’t heat it well enough. So I removed a the fluid to just level of the beans & they became tender within 4 hours without much evaporation.
So I’m not really sure where the solution lies Just more experimentation Beans are an art...
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Post by mohs on Sept 2, 2014 10:17:06 GMT -5
Howdy Ed, I've been AWOL learning my new camera, but I just read this post and and had to add that my DH made beans for labor day, too. He did his famous black bean chili. We all love it. Not hot, but real real savory on a bed of crushed tortillas. I used to do a lot of home canning. I have 3 pressure cookers. They ALWAYS make me nervous. I have a healthy respect for them. My brother just recently had his rocker embed into his ceiling. What a freaking mess- chicken soup everywhere! He's lucky the rocker stem wasn't clogged. My Nanny (grandmother) had an accident when I was a babe. There was a hole in the ceiling for years!! Great tools but they demand you pay attention. Hi Tela Been missing ya. New camera are always fun. Labor day beans are so appropriate. That all my labors have amounted to A hill of beans. O well… better than no beans at all…mostly Your pressure cooking experiences are interesting As mentioned my interest in pressure cooking Is borne from not having a stove & cheap easy ways to make a meal But it’s a considerable investment For now my crock pot, the george foreman grill, and the stone wave microwave cooker ( great for poached eggs) are going to have to suffice... Tela have you ever looked into induction cooking?
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blessed
spending too much on rocks
Member since January 2010
Posts: 329
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Post by blessed on Sept 2, 2014 11:14:57 GMT -5
Just one Jalapeno? Try a Habanero or two. Now that is spicy. I may just get my cast iron bean pot out and give it a go. Ed, My wife uses a slow cooker for her beans. If your cooker has high and low, start on high to get them going then turn down to low. James
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Post by mohs on Sept 2, 2014 12:11:03 GMT -5
Thanks James ! Yep I don’t think I spiced the beans enough. But then maybe they were spiced really well
Ya know I use to be able to handle hot pretty well. Now I’m turning into a sissy.
I had that crock pot on high for a good 8 hours and the beans were still crunchy. Maybe I didn’t soak them long enough? But I think the bigger problem was too much fluid for the crock pot to heat up I suppose if I had let it got for 24 hours or longer the beans would have soften. But reducing the fluid seem to be key.
Does anyone ever add chicken or beef broth to pinto beans?
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gemfeller
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Member since June 2011
Posts: 3,802
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Post by gemfeller on Sept 2, 2014 18:18:58 GMT -5
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Post by mohs on Sept 2, 2014 19:12:59 GMT -5
wow Thanks Rick! That an intense & informative article Definitely a keeper. Being that I would be both new to induction & pressure Cooking it will be an invaluable resource. I can see how induction & pressure cooking Could be even a more dangerous & touchy set up then on stovetop. BUT if mastered then induction w/pressure may be the most efficient way to cook. All this info really as me motivated to purchase the units But rock’n heart season is starting up and I need lapidary supplies! o the conundrum But if I save money by cooking my own meals, (as oppose to all this eating out I’ve done for the last 15 years), and sale a few rock’n hearts; then I can have the best of both worlds. Food & rocks necessities Mostly
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Post by Pat on Sept 2, 2014 21:47:14 GMT -5
Just told my husband about all the MEN mentioned above who we're COOKING. He thought that was nice, but he didn't want to impose on my territory! I should add that his cooking skills are are demonstrated daily. He sets up the coffee pot.
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Post by mohs on Sept 3, 2014 0:10:14 GMT -5
I only cook out of necessity, Pat ha!
Actually I always enjoyed cooking and was really good at it one time had all the latest kitchen gadgets then I quit --no kitchen.....mostly
and I find that whenever I do some cooking say over at my Mom's my skills are really lacking...
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Fossilman
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Member since January 2009
Posts: 20,685
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Post by Fossilman on Sept 3, 2014 10:02:02 GMT -5
Just one Jalapeno? Try a Habanero or two. Now that is spicy. I may just get my cast iron bean pot out and give it a go. Ed, My wife uses a slow cooker for her beans. If your cooker has high and low, start on high to get them going then turn down to low. James Don't get me started with "Habaneros" LMAO.......I love em',my wife makes Jalapeno and Habanero jellies for me... I make "Dragons Breath" from 7 hot peppers,(Dried peppers,ground to a powder,than mixed together..) Plus my famous Habanero BBQ sauce...Thumbs up I just finished drying 4 pounds of Habaneros last week..... Yes,I usually put my beans on high for three hours than low four six hours,than put them in the "frige" overnite,than start on low again the next day,till super time...UMMMMM good!!!!!!! I do the same thing with homemade chili too.....
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blessed
spending too much on rocks
Member since January 2010
Posts: 329
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Post by blessed on Sept 3, 2014 12:37:05 GMT -5
Fossilman, I like peppers and I don't think I can hold a light to you. There is a Fossilman on the Ford Truck Forum. Is that you? James
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