Kingfish wrote:I’ve read that cooking them in acidic concoctions inhibits the reasons for cooking which is to break down the complex starches into simpler forms that the body can digest.
amberwolf wrote:Kingfish wrote:I’ve read that cooking them in acidic concoctions inhibits the reasons for cooking which is to break down the complex starches into simpler forms that the body can digest.
Supposedly that's also what some baking soda added to them when cooking will help do, too. It does appear to make at least a difference in softening the shells of various beans, making them cook better (especially pinto and black beans). The longer I cook them on lower heat, the better it seems to work.
Kingfish wrote:Oh man Zoot! That does look good
Dee Jay wrote:Kingfish wrote:Oh man Zoot! That does look good
That does look good! Hook it up with some fresh chopped onions, sour cream, shredded cheddar and you are all-kinds-of-set!
Looks like we gonna have us a chilli cook off here I'm gonna have to try your recipe, Zoot
But will use a Coleman dutch oven which I'll buy soon...
Zoot Katz wrote:A five liter, cast iron, Le Creuset, dutch oven is what most does of my cooking.
2 eggs huh.. sounds like a serious omelet...nice tips, thanks,my omelet never turn out right.. I'll add a cast iron skillet with a lid to my shopping list.REdiculous wrote:I made/make a killer 2 egg omelet.
2 eggs, dash of milk, pepper and salt mixed well.
Several slices of quality lunchmeat, shredded.
Cheeses...mostly real cheddar.
Veg to taste (olives, green onions, etc).
One of the big things is to use a 6" cast-iron skillet that's been fully coated in real butter. The other big thing is to cover the pan almost immediately after adding the egg, but you have to use the plate that has the meat w/ the cheese sprinkled over it because when the cheese starts sweating and melting, it's time to add the filling and fold the egg over. After folding it over you have to stay on it...like, it's already done and now it's burnt.
The result should be a thick, meaty, cheesy, taco-shaped omelet that has a sort-of thin crispy outer layer....perfection.
Dee Jay wrote:Zoot Katz wrote:A five liter, cast iron, Le Creuset, dutch oven is what most does of my cooking.
Ohf**k, Le Creuset... man a good sized one sets you back about $300. Coleman is no more than $30 plus a little TLC on your part.. meh...cast iron is cast iron enameled would be nice tho.. maybe I'll try to win a whole Le Creuset set at a game show like The Price is Right
Kingfish wrote: Pecan Pie looks so awesome! I’ve been hooked on PP ever since reading Michener’s Texas and followed it by living in Austin for a year. Nothing like a slice of Pecan Pie with a scoop of Amy’s Ice Cream after a bowl of 3-Stars from the Texas Chile Parlor.
Users browsing this forum: No registered users and 0 guests