|
Post by gingerkid on Aug 31, 2014 12:16:21 GMT -5
Your plate of opals look delicious! Are those Mexican opals, Ed? Your unakite heart makes ones heart pitter patter. Good to hear about the bean recovery.
|
|
|
Post by mohs on Aug 31, 2014 12:27:53 GMT -5
I will not be fooled by a bean Jan Ha Ha although a rock as fooled me many times
mostly
I would imagine those shards of opal are from Mexico, Jan I bought a bag for 2 bucks at the NEW local rock shop which I am really really stoked about!
|
|
snuffy
Cave Dweller
Member since May 2009
Posts: 4,319
|
Post by snuffy on Aug 31, 2014 12:28:34 GMT -5
Yall making me hungry with this bean talk,poured over buttered cornbread! Alas,gave up carbs 11 months ago! But when I used to cook them,never soaked 'em before.Turned out mighty good.
snuffy
|
|
|
Post by mohs on Aug 31, 2014 12:39:26 GMT -5
hey snuff yeah its been long while since I've done any cooking I don't have a stove presently I guess I could do the fast soak method of boiling the beans and letting them soak for an hour but with no stove I have no way to boil water hope no one delivers a baby that all I know to do is boil water In the slow cooker it may not be necessary to soak the beans at all If I just let them slow cook long enough in the crock pot But all recipes read -- I’ve read suggest soaking One of the things about pressure cooking Is that they claim you don’t have to soak the bean Just cook them dry Same thing with pasta And suppose to be done in an hour or so That why an electric pressure cooker interests me So far, I guess, no one as any experience with one ?
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Aug 31, 2014 13:11:00 GMT -5
I use a pressure cooker Ed. It is about like cooking on the stove except about 6 times faster. Read instructions and do not over fill and cover pressure relief valve. especially w/greens. Too simple.
Soaking beans before pressure cooking safer. Dry beans swell and can plug the pressure relief valve. Sending metal parts in various directions. Whether it is internally heated or is stove top is not important. Internally heated is great if you do not have a stove or stove is tied up cooking other stuff. They got to be cheaper to cook with.
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Aug 31, 2014 13:15:10 GMT -5
|
|
|
Post by Pat on Aug 31, 2014 13:58:14 GMT -5
Ed, that is a sad tale! Don't know anything about pressure cookers. Advice: move the soap! : )
|
|
|
Post by mohs on Aug 31, 2014 14:05:09 GMT -5
Thanks for the James Interesting info enjoying reading
I may be naïve newbie going for an electric pressure cooker Miss Vicki brings out some good points
One of the big problem is that the heating elements Arne't strong enough to bring the pressure up quickly
So I can imagine a big pot of beans Take longer time to pressurize Decreasing the pressure cooker efficiency
Until I get stove though I’m sort of limited to an electric If I want to go that route
Have you ever looked into induction cooking ?
|
|
|
Post by mohs on Aug 31, 2014 14:22:18 GMT -5
Ed, that is a sad tale! Don't know anything about pressure cookers. Advice: move the soap! : ) excellent advice Pat so not look like I was fooled by the beans or the soap I made up a tale to the guys in the neighborhood that I was drinking and inadvertently grabbed the dish soap instead of the green chili sauce they all empathized & understood
|
|
|
Post by mohs on Aug 31, 2014 14:30:02 GMT -5
This Miss Vicki gives excellent advice on legumes ! The bean as quite history and philosophers throughout the ages have praised it.
I believe Pythagoras wouldn’t eat beans because he thought they were reincarnated souls
And one of the best philosophical saying: ‘I’m determined to KNOW legumes…mostly’ is attributed to
Henry David Thoreau Nonetheless! Gotta dig a man that knows his beans
|
|
|
Post by mohs on Aug 31, 2014 14:55:19 GMT -5
Thanks Pat for the like ! But I misquoted Thoreau the quote is "I'm deteremined to KNOW legumes...mostly" I edited the above quote show this and I did add the -...mostly mostly I'm not sure Henry David Thoreau was a 'mostly' man but he did know his beans so that ranks in my book mostly
|
|
|
Post by mohs on Aug 31, 2014 18:04:59 GMT -5
While the beans are soaking I spent part of the day Researching pressure cooker and especially if they are induction capable
quite a few pots are AND the stove top induction unit by NuWave With a stainless steel pressure cooker pot fairly prices at About $150.00
As anyone seen the Nuwave induction cookers advertise on T.V? Any opinions?
|
|
|
Post by Pat on Aug 31, 2014 18:10:04 GMT -5
Ed, check out the reviews on amazon. They bring up some good points that need consideration before you buy.
|
|
|
Post by mohs on Aug 31, 2014 20:53:52 GMT -5
Thanks Pat!
Are you talking about the Nuwave induction countertop heating element ?
My Mom just got one. From what I can tell It was really good bargain. She got like 5 pans of different assortments and they seem well constructed. The induction countertop cooker heated those pans fast! If the machine lasts for longer than year Then its really good deal. If it lasts a few years then its rock’n deal.
In my research I see that NuWave does have a pressure cooking pot Although I think, they have backed off from advertising it. Pressure cooking is a big mystery to most people…mostly
But another web site was saying that using induction rated pressure cookers is actually a good way to go. Because the induction cook top heats the pressure cooker fast.
As with any of this stuff though a lot of it is subjective To the person. I suppose if ruin a meal in A pressure cooker you can be turned off to it pretty quick.
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,155
|
Post by jamesp on Sept 1, 2014 4:05:52 GMT -5
The only demand on heating a pressure cooker is bringing the temp up to around boiling point Ed. Once at that lowly temp is reached the evils of hot pressurized steam take over. Pressure cooker can operate on low wattage and do just fine. They are user friendly. They will burn food if the water you add for the steam dries up.
As far as induction I do not know. I do know that a pressure cooker is at full heat in the time it takes to boil water. Which is darn fast. To get an idea of the heat within, stick your finger in the steam coming out of a whistling coffee pot. ouch ! But pressurized steam is even hotter in a pressure cooker.
Being Georgia boy, I love my collards. Wife raises cain about smelling up the house cooking them 6-8 hours. Usually on the wood stove to save electricity. We came to peace about the smell when I cooked them in 20 minutes w/the pressure cooker. And they taste better with a velvety texture. Steam is at pressure and really works it's way into food.
|
|
|
Post by mohs on Sept 1, 2014 8:57:37 GMT -5
Right on James Thanks!
With this pressure cooking I get the impression that its an art learning to adjust the tempter. But once you learn its a very efficient method of cooking.
That something I can learn and do believe induction cooking may be the best route for me to . I’ll have to see. Because it going to be at least a 200 dollar investment and from all my labors all I have is beans Ha Ha .
And talking about beans. I tended to my slow coo coo ker all nite long. This morning the beans are tender and looking fine. In couple hours I’ll try a bowl beans and cornbread. I better take a picture. Because that’s the longest they are going to last. The neighbors have been lining up.
I'd like to make a bed of buttered collards and serves them up with the beans.
One of my most favorite ways to eat chili is serve it over a bed of thinly sliced cabbage that been dressed with oil and vinegar.
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,681
|
Post by Fossilman on Sept 1, 2014 9:34:26 GMT -5
When those beans get done,you need some nice homemade BBQ sauce on them...Thumbs up.. My Habanero sauce was the ticket on mine.....
|
|
|
Post by mohs on Sept 1, 2014 11:14:38 GMT -5
right on Mike O the beans are done and very good They are outside in the crock pot-- turned off The Arizona heat will keep them warm No need to refrigerate Besides I've already been handing out sampling spoonful's to the neighbors. The beans will go speedily quick.
So quick I need to get another batch soaking Pronto !
But I think many of you would be disappointed I didn’t make them very spicy hot O they got a kick But mild compared to many of you tough hombres
|
|
gemfeller
Cave Dweller
Member since June 2011
Posts: 3,776
|
Post by gemfeller on Sept 1, 2014 12:44:01 GMT -5
Radio's story about pressure cooked "bean soup" reminds me of the time my Dad decided to pressure cook a chicken. I don't recall exactly what went wrong -- I think the jiggler relief valve got plugged -- but the thing would have exploded were it not for the little metal pressure safety plug in the lid. It blew out, made a nice little hole in the kitchen ceiling, and the cooked-chicken eruption that followed took a couple of days to clean up entirely. Had to repaint too. That was a long time ago and I don't think that can happen with today's technology. But it sure made for an exciting afternoon!
Too bad about the beans Mr. Mohs. Dawn detergent is definitely not on my preferred flavor list. I love beans with ham or ham hocks. Soak beans overnight, drain, add new water and ham bones or hocks and gently cook until the beans are tender but still plump and have nice texture. It doesn't take long, an hour or so if the pot's covered. If using ham I add diced pieces 10 or 15 minutes before I figure the beans will be ready so the ham can add flavor but won't overcook and get tough. Simple but delicious.
|
|
|
Post by mohs on Sept 1, 2014 13:47:38 GMT -5
Howdy Rick ! Heck of story ! thanks for relaying it The story of my Dad. This was 50 years ago. He bought a potato cutter. Basically to make French fry cuts. So were all watching Dad perform this task. As he puts a freshly peeled potato into the device and presses down firmly The first potato just rolled out unharmed. We heard some muttering. The second potato jammed half way through the cut More Italian swearing Then Pops really layed into it. The device collapsed into a heap of crumpled metal and the potato falling harmlessly. That when all of us kids DUCKED! As the device went flying across the kitchen. It went right through the doors window. I don’t think we had French fries that night Yep I got ham hocks in the beans Lucky I hadn’t added the ham hocks When the great soap disaster happened So those weren’t ruin And made it to the soap free batch of beans
|
|