tag:blogger.com,1999:blog-3625204435352471415.post5931455825059005275..comments2023-12-21T08:03:40.544-08:00Comments on salt, teak & fog: we plan, we cook, we eatblakehttp://www.blogger.com/profile/18186908799064586468noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3625204435352471415.post-3180690838422682632011-07-14T10:37:50.151-07:002011-07-14T10:37:50.151-07:00R: The management hereby disavows any claims of Pi...R: The management hereby disavows any claims of Pizza Night Consistency. PN can and may happen on any night, without prior notice. In fact, PN may or may not coincide with a future visit from yourself. ;)blakehttps://www.blogger.com/profile/18186908799064586468noreply@blogger.comtag:blogger.com,1999:blog-3625204435352471415.post-25635079767972985722011-07-13T18:41:39.846-07:002011-07-13T18:41:39.846-07:00waaaaitaminnut here missy. i thought friday was pi...waaaaitaminnut here missy. i thought friday was pizza night!!<br /><br />Aw, I miss you lots--hearing about your food adventures and such.Rebeccanoreply@blogger.comtag:blogger.com,1999:blog-3625204435352471415.post-21265238636327985862011-07-12T12:24:16.948-07:002011-07-12T12:24:16.948-07:00thanks lady! this level of planning isn't all ...thanks lady! this level of planning isn't all that frequent, but it sure feels good. i gotta keep with it.<br /><br />I'm jumping up and down for you to try bread! Ha :) I started with the 5 Minutes a Day book, but really, 100% prefer Tartine Bread.<br /><br />For the beans, I soak them from the morning till around 3 or 4. Drain them, then they go in a pot with a carrot (cut in half), half an onion, 1 celery stalk (cut in half), bay leaf, couple small dried chile peppers (works for J, but leave out if no dice for D... it's pretty subtle), plus a couple garlic cloves (whole or just cracked). Sometimes I add a little parsley. (I like to tie all these seasonings up in cheesecloth for easy removal.) Add fresh water to cover by 1", then bring to a boil. Immediately turn down to the very lowest setting and barely simmer (covered) till they're still whole but tender (for me: ~2 hours, but check 'em often so they don't go mushy). When cooked, salt to taste (not enough salt can really mess it all up). Remove cheesecloth bundle and let beans cool in the cooking water (or eat immediately!). Desi taught me that they store best in the cooking liquid, in the fridge.<br /><br />This is the way I like 'em: whole, shiny and not mushed. The trick is super gentle cooking (like, you think they're not doing much.. but they are). Is this what you're after? Hope so! :)blakehttps://www.blogger.com/profile/18186908799064586468noreply@blogger.comtag:blogger.com,1999:blog-3625204435352471415.post-15851739167947617132011-07-12T11:04:43.297-07:002011-07-12T11:04:43.297-07:00dude. that's what i call meal planning.
and yo...dude. that's what i call meal planning.<br />and your kitchen to-do's? <br />i kinda want to *be* you.<br /><br />bread and yogurt making are on my goal list.<br /><br />and how do you do your black beans? mine never seem to come out as yummy as i'd like.sarahttps://www.blogger.com/profile/09126908226268866164noreply@blogger.com