Text 35477, 81 rader
Skriven 2010-03-05 17:10:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BAD THINGS 2 DO 00305
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 -=> Glen Jamieson said to Jim Weller <=-
 
 JW> Cut off and discard the small tip of each wing.  Cut main wing at
 GJ> Most recipes say to do that to the wingtip, but even though it gets
 GJ> dry and charred, I prefer to leave it as a handle to use while gnawing
 GJ> on the rest of the wing.  Sometimes, if it is not too burnt, but just
 GJ> dry and crispy, I crunch and eat it.  Other times the dog does that,
 GJ> but at least I get first go at it.

 ML> If not crunchy enough to crunch, the proper place of the
 ML> wingtip is in the stockpot.

Tex disagrees.  She is quite sure they are cooked just for her.
With her whining pleadingly at the back door I never have anything for
a stock pot.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (TB) Frijoles De Olla (Pot Beans)
 Categories: Texan
      Yield: 12 servings
 
      2 lb Dried pinto beans; picked
           Over
      3 qt Water (about)
    1/4 lb Sliced bacon; chopped
      1 md Onion; coarsely chopped
      3    Dried red chile pods; rinsed
           Stemmed,seeded, and chopped
      3 cl Garlic; peeled and chopped
      4 ts Salt
 
  In a large bowl, cover the beans with cold water and let stand 5
  minutes. Stir thoroughly and pour through a strainer. Rinse well
  under cold running water. Repeat this twice.
  
  In a tall 6- to 8-quart stockpot, combine the beans with enough cold
  water to cover by about 4 inches. Stir in the bacon, onions, chile
  pods, and garlic and set over medium heat. Bring just to a  boil,
  then lower the heat, partially cover the pan, and simmer, stirring
  occasionally, for 2 hours.   Stir in the salt and continue to simmer
  until the beans are very tender and the cooking liquid is  thick,
  about 1 hour more. (The age of the beans, the altitude of your city,
  and the shape of the pot will all affect the cooking time.)  Adjust
  the seasoning. Serve the beans immediately or cool them to room
  temperature and cover. The beans can be refrigerated for up to 3 days.
  
  For Frijoles Negros de Olla use black beans instead of pinto beans.
  Replace the bacon with a  smoked ham hock. Thirty minutes from the
  time you estimate the beans will be done, stir in 4  roughly chopped
  sprigs—about 4 tablespoons—of epazote (page 255), if it's available.
  The black beans may take slightly less time than the pinto beans to
  become tender.
  
  NOTES: These slow-simmered beans, seasoned with a bit of bacon and
  red pod chiles, are delicious on their own, as well as providing the
  basis for a batch of well-fried beans. It's impossible  to describe
  how good these smell simmering on the stove, and while they take some
  time to cook, there's little work or active supervision involved.
  Sorting and simmering dried beans is the kind of simple kitchen
  process that relaxes us after a hard day, and knowing there's a pot
  of beans in the refrigerator (they're good the day they're made but
  better the next day) is a real comfort, especially to Park's wife,
  Martina, who can happily make a meal of nothing more than pot beans,
  Pico de Gallo, and warm tortillas. For slow simmering without
  excessive evaporation, select a pot that is tall rather than wide.
  The beans are not soaked, but they should be meticulously picked over
  and well rinsed.
  
  Source: "The El Paso Chile Company's Texas Border Cookbook"
 
MMMMM
 


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