Nope, Doc...I jus dump em in, lock, stock, an barrel...any reduction in liquid levels has to be achieved by cookin, when I make beans, an food, in general.
I consider Beans my weak spot when it comes to barbecue sides. There is so much good stuff here (in this post and others) that I’m really gonna have to step up my bean game
@smomenoob Can I keep my man card if I like Cole slaw? Mixing recipes from Meathead and Aaron Franklin I have recipes I like for Cole slaw and potato salad. Dialing in the beans...that’s taking some time. Trying to come up with something spicey enough for me, but still sweet enough for the wife (she can handle the heat, but to her "beans" are Boston baked style).
Santamarina I'd love to hear yer take on slaw, an tater salad, both. Cain't see no reasons, whatsoever, why either one would affect yer man card status...
Totally with ya, re: Boston Baked Beans. I love em, but it is, decidedly, not th bean profile I purvey...
My whole game has been: these canned, baked beans that I have are always way over-sweet, (Boston) fer th flavour profile I'm seekin, to compliment my other foods...throw in some variety, an make life fun...
If I wanted to sit down, an eat a bag of brown sugar, why, then, that's what I'd do...
I like to think that beans can be so much more than that!
Addin in lots of savoury, an, this time, some "after heat" makes em much more enjoyable, by alla th feedback I've been receivin.
As ya can plainly see, this is/has been/always will be jus one big Science Experiment, with myriad volunteers contributin their taste buds...
It's My Happy Place, makin food that folks enjoy! Easily among th most enjoyable, an rewardin pursuits, in this Life...
Earlier, there was some questions, which I will try to address, hereabouts:
As to Th Heat, in final product, well, I gots this to say...
Yall seen what I broke up, put in there, huh? Sure ya did...
Early tastins, right up to wrappin, an goin to bed as they held @170°, was not revealin much, if any noticeable capsaicin notes, in my flavour profile...
There's a few things I've learned, in this life, believe it, or not...
One of them is that some ingredients are cumulative, in a dish...
Salt is a great example, hot peppers is another good one...
Cookin / minglin time slowly brings these flavour components more out front, than when ya added em, is th best way I reckon I can explain it...
It's also incredibly easy to add more either salt, or hot peppers to a final dish...NOT so dang easy to take it out, at all
So, I bided my time, waited fer th flavours to bloom...didn't open em, Friday AM, an even take one last taste...
Now, I haveta admit, I sit, an covertly watch others consume my cookin, without bein obvious, which'd skew th results...
What I was shootin fer, as posted above, was a lil "after heat", an, Lucky Ba$tard that I am, I nailed zackly that trait!!!
I watched several folks mow down on bite after bite, servin after servin... an then...
An watched th slow realization cross their faces, that there was some miniscule amount of ingredient at work that is roughly ~1000 times hotter than Habaneros
Some crimson faces, altered voices, watery eyes, an facial/cranial sheens were observed, on some of those who have ~0 tolerance to pepper heat...an some questions were asked, an fielded, as to ingredients I mighta (did) use, in this batch...
If I had added more pepper heat, night before, they would have been inedible, fer most hominids, an other recognized life forms, leavin me to consume th whole pan
Even those who don't like/tolerate heat well were complimentary, but surprised at how it had snuck up on em, after many spoonfuls.
Sometimes, ya jus nail it, an a good lesson is to trust yer instincts, an experience...
Moderation in cookin is always easier than embarrassed apologies, in my experience.
Last edited by Mr. Bones; December 23, 2018, 06:25 PM.
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