The Cellar - What's For Lunch?

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- - What's For Lunch? (http://cellar.org/showthread.php?t=11404)

Well my grocery store carries this product which is basically a packet containing the beans, for like a dollar, and then I follow the recipe on it. But what I do that's different, see, is I throw away their silly "ham flavoring packet", and I cut up and add the meat of a smoked ham butt.

That's what it's called, I think. Smoked ham butt.

Anyway after rinsing the beans overnight and slow-simmering for 3 hours, they don't really resemble themselves any longer, the beans, which is how I like it. They all fall apart and create a big mash. And the pieces of ham fall apart in your mouth, they're so tender after all that treatment.

But now I have contributed to the global warming problem through my horrible release of many greenhouse gasses.

Carol makes it mostly the same way But ( and this But makes ALL the dufference ) she puts a TurboDog in with it !!!
:yummy :yummy :yummy :yummy
its ASSARIFIC !!!!!!!

Oh and she makes skillet cornbread to go along with it ,
She crumbles the corn bread in the soup ,
I say that WASTES the good corn bread !!!!!!!

Quote:

Originally Posted by Undertoad (Post 325768)

But now I have contributed to the global warming problem through my horrible release of many greenhouse gasses.

Consider tweaking your soaking method. I usually add lemon juice to all soaking beans (to break the phytates) but I see here that I'm doing it wrong.

Quote:

How does all this science translate into perfect beans? Soak legumes in plenty of water that has been brought to a simmer and poured over the beans; add about 1/4 cup of something acidic (lemon juice, vingear or whey) to black beans, lentils and fava beans but soak other types of beans (white beans, brown beans and dried peas) in plain water--preferably soft water or water with a pinch of baking soda added. You don't need to worry about having the optimal pH if your diet contains animal foods and if the soaking is followed by a long slow cooking. Use the table below to determine approximate soaking times. For beans that require a long soaking time, you may wish to drain, rinse and add more water at least once during the process.
After soaking, drain the beans and rinse well, then add to a pot with more water and bring to a simmer. If digestibility is a problem for you, kombu added to the pot should take care of any pesky oligosaccharides still lurking. Cook those beans gently until completely tender.
The following recipes will transform the humble legume into a delectable, body-and-soul-satisfying dish of epicurean proportion. And very much worthy of polite society.

Just to add to the collection of legume preparation. I used to listen to Dr. Mirkin on the radio way back when and Diane had a lot of good nutritional info to share.

Leftover fried pork tenderloin on a sandwich

or

Chicken Nachos

or

Chicken on sourdough

I'll let the cellar decide! You've got an hour or so :P

If there is guacamole, then nachos

Otherwise the sourdough

Quote:

Originally Posted by Undertoad (Post 325871)

If there is guacamole, then nachos

Otherwise the sourdough

No guac. The problem with a chicken sammich is that I have to figure out what to put on it, and whether to have it hot or cold...

Pancakes sound good. My brother and I are headed to get a couple of beers, then I think I will partake in pancakes.

Chicken and andouille sausage gumbo, corn pone, peach cobbler.

Bouef Bourgingnon.
An apple.
Peanuts.

a tin of anchovies (wow-salty!)
a handful of whoppers
coffee
half a landjaeger

I will never say anything negative about any kinda bean.

I :heartpump them all.

esp. the gas-causing.

Esp. them.

Leftover broccoli-rice casserole. An apple with peanut butter. Half of a slice of cheese (the half my kid didn't finish.)

Roast Beef Special, which around these parts is roast beef on rye, with cole slaw and Russian dressing. Also, an iced latte and a chocolate-chip cookie.

Fish, chips n salad...and orange and a Coke Zero :)