Yeah, I don't think Gordon ever ordered the killing of 25% of his kitchen staff. Maybe Gordon is about to open up a restaurant called the Grilling Fields.
Same here with pickled cucumber. As a cucumber hater, I wouldn’t eat them but the smell of the pickled ones is ok. What’s your opinion on coffee processed in other ways than the hot coffee? Coffee in syrup, alcohol like kahlua , or sweets tastes way better than the bitter stuff.
Agreed, love when its the two of them riffing. I dont know if any viewers here watched alton brown's quarantine kitchen during the pandemic but i always loved the style
This new "I'm just doing whatever I feel like" format is so good, I even watched the sponsor spot almost without realizing it! Keep it up Adam (and Lauren), this is the kind of genuine content that warms my heart!
I love how Adam was totally backseat driving with Lauren cooking. Making her question how much water she was adding in the beginning and implying it was too much. Then he came back towards the end and realized it hadn't been enough. Lauren just took it all in stride. They have such great energy. I really hope we get more videos like this.
@@princessjellyfish6057 I feel like this is something that's weird because it's on camera. He has to ask certain questions because these are things he has told his audience, and this is a weird and specific peephole into their dynamic as a couple who have much more going on than is ever captured on camera or podcast.
I eat a lot of bean, cooked in various soups, stews, and similar. My secret to success with "old" beans is to simmer gently for hours with a large pinch of baking soda, rinse before putting them in the final soup/stew/etc, and avoid strong acids (at least before the table). Beans more than about 10 years old just never recover, but anything 2-6 years, stored air tight, prepared as above, I can't tell the difference.
@@ZeroPlayerGameit can be if it’s pretty concentrated, but you can neutralize it with baking soda first if you don’t mind losing the sourness……. Or you could brown it separately and add it before serving to preserve the flavor, I don’t think the simmering affects the flavor much more than just weakening it
Don't you find that it's fine to add strong acid after the beans are fully cooked/soft? Why do you and Adam prefer cook beans longer, if you soak the beans (and you can add the baking soda to the soak water too) you'll end up with a perfectly cooked and soft bean faster and soaking take zero effort?
This makes sense. Raising the pH can help the proteins in the beans to dissolve better into solution, and you can readjust the acidity to taste after they are already soft. In my experience no matter how old the dried legumes are, you should avoid adding acids until they are already soft.
It always amazes me when watching north american or european videos about beans how the pressure cooker never ever gets brought up or used, so many people use pressure cookers here in brazil that its basically a staple in every home, it makes cooking beans much faster taking it from a 2h to 4h cook time to 30-40 min cook time, wondering if youd be willing to try this out adam, Love from brazil❤
In the US Instant Pot brand pressure cookers were really trendy like five years ago (now the trendy thing is air fryers and sous vide machines). I use mine with dried beans all of the time.
Many North American & Western European millennials grew up hearing horror stories about pressure cookers basically cooking a bomb on your stove causing extensive death & property damage. We've since learned that the older generations telling us these stories often weren't very good cooks themselves, but the emotional lessons are harder to get rid of. I even got nervous using a Moka pot for the first time.
I cook my beans in a pressure cooker, but I still cook them for 2.5 hours instead of the 8 hours my mom from Mexico used to cook them for. Thats without a presoak.
Many older pressure cookers could easily turn into accidental bombs because they had only one valve to release excess pressure, and it wasn't too unusual for that one valve to clog. Modern pressure cookers usually have multiple valves, so the risk of explosions is practically zero.
@@InnuendoXP I mean. Have you ever seen the type of injuries that can happen from a faulty pressure cooker? I saw one where the knob of the pressure cooker ended up embedded in the person’s eye socket. Being a bad cook usually didn’t have much to do with it. They just weren’t as safe back then, kinda messed up to throw people under the bus like that and imply it was a skill issue. 😂
Very timely. I made your "Red Beans & Rice" recipe about 3 weeks ago, and even though they simmered 4 hours, the beans were gritty and nasty. I dug the bag out of the trash, "Best if used by Sept 2022". I will be watching for that from now on.
As a Brazilian this video looks so alien to me! At least less than a year old beans? I just checked my dispensary and the oldest package I have is 4 months old. The newest one is less than a month. And all of them have 1 year expiration date. And no pressure cooker? 2 hours simmering? I always take 30 minutes tops in the pressure cooker and they are always creamy. And the soaking helps to remove something called "anti nutrients" that decreases the nutrients absortion by the body. Also improves digestion and decreases the production of gas, even with fresh beans. You should try to make a Feijoada next with some black beans and some "non-conventional" pork cuts in a pressure cooker. That would be fun. =)
Hey Adam, there are lots of recipes with beans in your channel and both you and Lauren seem to enjoy them quite a lot, i think both of you would love the traditional brazillian bean recipe called "Feijoada" and i would definely enjoy watch you cooking it and talking about it!
LOVE LOVE LOVE LOVE LOVE Rancho Gordo beans!!!! I'm Cuban-American and grew up eating beans my entire life (I'm 50+ now) - and I can attest since I discovered Rancho Gordo beans a couple of years ago - cooking beans has been amazing! I have explored so many different dishes with them. From cassoulet to soups, to stews, to just wonderful traditional Cuban black beans... just simply amazing! I highly recommend you try their garbanzo beans with Spanish chorizo, nice smokey Spanish paprika, and ham hocks. YUM YUM YUM! RG beans as totally changed my life when cooking dishes and my family and friends love the variety of recipes I'm creating.
In Guizhou, China, we use bean soup to make hotpot. This is one of the most comforting food during the cold humid winter months of my hometown. And yes, we do put the bean soup over rice after boiling some ingredients. My Chinese friends somehow really love this hotpot because it is hard to come by outside the province (and it tastes really good).
Love beans! Here in my House at Colombia we eat them EVERY friday! You have helped us a lot with your bean recipes adam and Lauren! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴❤️❤️❤️❤️❤️
ABSOLUTELY enjoying the "new" you, Love seeing a nice family version of how life is with Adam and Lauren. Just people (normally) cooking and snickering at each other about how much liquid and what to do with the extra. This is what the internet needs to see. "REAL"
Im from eastern europe and i was a good 16/17 year old when we first used caned beans. We used dried beans every time we cooked. There is one thing that made working with dried beans easy from my mum: she put the beans to soak in water OVERNIGHT. Its not just about the time, tho it cuts the cooking time in half. It also helps with the texture. Even tho it works without rehidrating but it works really better when its rehydrated. I was in college when i started making bean dishes and they didnt came out right and after asking her why she reminded me she soaks them. Now due to health issues its hard to digest beans and soaking and throwing away the water helps a lot too.
I'm so excited to see Adam and Lauren like the rest of us! Thank you for inviting us into your kitchen. EDIT: I didn't think I could love this format more, but this is one of my favorite videos ever. There's nothing contrived about it and it's a sheer joy to watch. Listening to Laruen extol the virtues of regional pronunciations of Cumin is sublime. EDIT 2: Buying coffee from Trade and legumes from Rancho Gordo.
Chinese Cooking Demystified has a Beans and Greens recipe that hits all of these notes (creamy beans, rich gravy, umami) and also acidity with the use of pickled mustard greens. Served on rice it’s amazing, so I’m sure Lauren’s recipe must be also amazing.
@@io-annesDo you use kimchi instead? Or a different type of pickle? I used to make their recipe with the original 酸菜 all the time, but can’t afford that ingredient right now, so I’m considering substituting dill pickles, just don’t know if it’ll taste bad…
@@apalinode3859sometimes i use kimchi, sometimes i use my home-pickled veggies (i.e. pickled kale, pickled onion, etc.) literally any pickle will be tasty. adjust the flavoring to match the kind you put in + experiment a lot. also, look into polish pickle soup if you're a pickle fan- will also be a delicious use of your time.
"Seasoned Salt" is a specific type of seasoning, at least where I'm from (south Louisiana). You can go to the store and buy "seasoned salt" so I imagine that's what that recipe meant.
Hey a viewer from Turkey here. Loved the video and just wanted to say thet, in turkey we eat a lot of beans and the meal you made hits close to home. We eat the bean with rice too. The cooking methode is pretty similar but of course the main difference we tend to use dry beans insted of fresh ones. Video gave me the idea to make the turkish beans dish with fresh beans, thanks for that. To give some idea about turkish beans, we let the beans soak in a pot full of water for a night to moisturize them(maybe with fresh beans this step is not needed) then we boil them for 15-20 mins until they are almost soft. While we do this, on the side we preapare a sauce for the beans to emerge with later. Sauce is made by sauteing onions with tomato paste, diced tomatos(a tiny amount compared to onions) and salt, black peper, chilli powder(or flakes) as seasoning. After the beans are boiled we put them in the same pot with the sauce and mix them gently(so that beans don't get squished) while we cook them. After we mix them for 5 minutes we add enough boiling water to emerge them. Then we wait untill the new mixture comes to boild then we reduce the temperature. Finally we boil them untill the beans are soft enoug to easliy bite thourgh but not soft enough that they break apart on the plate, also you can add a chilli or two while boiling to add some more spice. We serve the beans on top of a plate of pliaf(turkish way of rice but basically the same thing as normal rice, I am not exactly sure we have a different name for them). This dish is called "Kuru Pliav" which come from combining the words "Kuru Fasulya" which means "Dry Beans" and the word "Pliav" which is Pliaf. The name can be translated as "Dry and Beans". This dish is so common that it has its own street slang for it, when someone says "I want some Dry" everyone would get what they mean. You can check it out on its a great after job meal.
Yep that is another turkish dish with tomato sauce but its not "Kuru Pilav" its called "Bakla" which directly translates to fava beans. I am personally not a huge fan of it I prefer "Kuru Pilav".@@erzsebetkovacs2527
@@erzsebetkovacs2527 Yep that is another turkish dish with tomato sauce in it that is usually eaten with rice but it is not "Kuru Pilav", it is called "Bakla" which directly translates to fava beans. I personally am not a huge fun of it, I prefer "Kuru Pilav".
7:13 That recipe may have been referring to Lawry's Seasoned Salt. It's a store-bought spice blend that people use in BBQ type stuff pretty frequently. Pretty good stuff imho
I am always polite to Alexa/Siri. My theory is that when AI takes over the world she/he/they will put me on the “nice” list instead of the “naughty” list and I will live to see another day.
I've heard (second hand) that research shows that if you aren't polite to your Alexa / Siri / etc, you develop bad habits that carry over to human interactions. So you're keeping yourself polite by thanking the Alexa.
@@OrigamiMarieIt’s kind of similar to the Shinto philosophy where people are grateful and kind to the objects they own. Especially when they’re getting rid of them. It’s part of why used gaming consoles in Japan have a reputation for being well maintained, let alone anything else used. But honestly? I don’t find there is all that much correlation between being polite to an inanimate object transferring to people. Or that outward superficial politeness to others makes a difference. There’s those who treat their own objects better than other people, for instance.
For vegetarians (or hell, for non vegetarians) a great sub for the ham hock is the rind from an old slice of parmesan. I keep them once it's grated down as far as it'll go and add them to the pot when I make something similar. It's also great with some kidney beans for difference in colour/texture (they need a bit longer to cook though) or some carrot, whatever you have on hand really.
I enjoyed everything about this video, Lauren at the wheel, the come-what-may videography, the loose recipe, the QQ reminiscent banter, and most of all, the introduction to Rancho Gordo.
This reminds me of the videos that Alton and Mrs Brown made during the pandemic in the best way. Just two people who love each other as much as they love food and that comes through in the final video and I’m betting the food as well. Good for you Adam, I mean it. P.s. kinda sucks how so many nice things have been “corrupted” by sarcasm… right? You can’t really say “good for you” without sounding sarcastic. Way to go, good luck with that, I bet you’re/your parents are proud… etc. so many genuinely nice things to say have been forever corrupted by sarcasm lol but I meant it genuinely. Good for you, I’m happy that you’ve been fortunate enough to do what you love with the person you love. That’s rare.
I like this new style of videos a lot! You guys have great chemistry (obviously😂) and the editing and video being less slick makes it feel kinda like a fun hangout. Always fun to see new ideas in the channel.
During the pandamnit, I stocked up on lots of different kinds of dried beans. That means that some of my stocks are up to 4 years old. I find that if I cook these from dried beans, they have a bit of a grainy texture. However, if I soak them overnight, this grainy texture disappears. Being retired, I have the time to soak my beans, so I always do. Black Eyed Peas usually don't need soaking as much as other types of beans, so I try to get the freshest ones I can, and use them up before they get too old.
This episode was the perfect balance of the podcast banter i didn't notice i was missing! Im absolutely loving the evolution of your content. Keep making what makes you happy.
This is wholesome af. We cook beans in a pressure cooker here. Takes less time and the end result is wonderful. Mostly the same ingredients and preparation. You might add a piece of pumpkin and chorizo in there, too. They turn out super thick and creamy.
acording to my grandmother if you pressure cook dry beans then use them for your regular cooking it significantly reduces cooking time and still taste good (source 85 year old woman)
I've been getting into beans lately. It's amazing how easy it is to get top notch flavors with so little work. And the bedroom dutch ovens are a bonus!
if you're more sensitive to bloating with beans, soaking does reduce the things that make you bloat also adding a piece of Kombu into the simmering liquid with the beans also helps.
Literally cannot exaggerate this: just started this video four minutes in. I adore how loose and real this format is. Context is I’ve been a fan of this channel for years. Back before I was able to cook for myself actually (im young) and now, I live with my fiancé, cooking for us In our rented home while also working an extremely labor inducing job. (I lift and move heavy objects for a living basically) and I cannot exaggerate. All of my week day cook at home for two when I’m basically dead after work and I have to be back at work in 8 hours recipes come from this channel. And I’ve never commented but this video reminded me HEAVILY of my fiancé and me. My soulmate is Italian American , loves cooking Italian American food, and is also dead tired every day. You and your family have basically kept us fed while also not just relying on snack food and fast food every single day. Which is a NEW for me. Anyway. Big fan. Have been for years. Back when I was a new cook age 16 and now too.
In a few months I'll be living with my fiance as well. I find very amusing that we'll soon be just like this. Working our asses off and having our together time around food that well prepare together. Just imagining it makes me so happy. ❤❤❤
Lauren, like you, is a naturally enjoyable soul. The sincerity of your mere humanity is what made you such an unintended UA-cam success (we’re tired of being targeted by people trying too hard). She is an asset we’d all enjoy as often as she’d be inclined to participate in this channel. Lucky us.
When you talked about the knives needing to be sharpened, I decided it was time to sharpen my knives. By the time you were talking about Alton Brown, I had done both of my main knives on my whetstone. Thank you for accidentally encouraging me to take care of my tools so that my tools can take care of me.
We stan a good Lauren video!!! This looks delicious. Love the chill direction the channel has taken. Makes the videos feel even more special and organic.
One of your cameras is hazy and it’s killing me. I kind of figured it would have been cleaned by now since it’s been a couple videos, but now i’m wondering if your lens was damaged?
I have ranch gordo beans that are 3 years old & I thought they would probably be awful after all that time but they were fresh & delicious & cooked quickly. They were white beans, gonna try another packet I have that are different & hopefully 🤞 they are good too. Had a whole box I had put away & just found them a month ago 🤷♀️😁😋👍🏼
Rancho Gordo is a good supplier, and they have many varieties. However, most of my beans end tasting the same. It doesn't seem to matter much what beans I use. But beans and smoked ham hocks are crazy good. So good.
I quit drinking coffee a few years ago and cant stand the taste now, but still love the smell. Black eyed peas require cornbread IMO. There is no such thing as too much liquid. A slice of cornbread dipped in the liquid (pot liquor) is one of my favorite things. I have one bag of black eyes left in the freezer from last year's garden and look forward to growing more this year. Take care ❤
As a Greek (our national dish is bean soup), the secret to new or old "creamy" beans is to leave them to soak water in a pot for the whole night, before the day of cooking them. Remember to add water occassionally as the beans will absorb like sponge excess water. Before cooking them, drain off the water full with phytohemagluttinin, which is the cause of abdominal disorders, digestive problems, excess intestinal gas, often diarrhoea when consuming beans. Rinse them with clean water and cook them. They don't need much water to cook as they have already absorbed too much
Great video, very interesting to know a little bit of the relationship of americans and beans. A few tips from a brazilian who eats beans mostly every day: you can pressure cook them, which makes the process quite a bit faster. Beans are also great frozen and re-heated, so it is customary over here to make a lot of beans, eat some and freeze whatever is left for later.
Oh boy, you'd be amazed with the creamy beans that are standard here in Brazil, just beans and water in a pressure cooker, done in about 20 minutes with soaked beans! Of course, we generally add stuff for the flavor, but with just beans and water you already get the creamy texture, also then you can cook a big batch, freeze portions and season them separately if you want to vary the flavor.
In indian cooking, we use a lot of beans/legumes. We always use “fresh” beans but we soak it in room temp water the night before to soften them. That reduces the cooking time exponentially!
I made beans like this last week, it was pinto beans and lentils with ham hocks. My school's butcher shop had smoked ham hocks for $2/lb which was awesome
easiest and quickest way to cook dry beans is with instant pot/multi-cooker. saute aromatics (onions, garlic), add spices and lightly fry, add washed beans and measured water. leave to cook for 40-50 mins - creamy, delicious beans with minimal effort
Hey Adam! Big fan of you here. We are immigrants in the US, from brazil. We discovered american kitchen from your videos, I just love the way you approach cooking. Hey, there is a dish original from northeast brazil called rubacão, it is like a bean risotto, that can be made with black eyed, it also has milk, cheese, tomatoes... if you wanna learn hot to do it, it would be my pleasure to show it to you :) and, by the way... many dishes from northeast brazil will find something similar here in the us, probably because we kind of got the same roots for them (african, french, dutch...)
I really like that Lauren is in the vids more recently, and on the podcast too! Her voice is very welcome. It is very clear that there is a lot of love and appreciation for one another in your marriage.
My best guess would involve the moisture content going down over time which would probably make the proteins and starch molecules progressively more difficult to rehydrate. Starches and proteins dissolve better under high pH solutions, so if this theory is true, it should be possible to "save" old beans by presoaking them in water with baking soda and making sure to keep acids out of the cooking process until the end. It's also worth pointing out that farmers often store legumes for a long time anyway before selling them so they can wait for a good price. So how long the distributor or the supermarket keeps them may not be a reliable metric (there could still be a large age variance).
I just found this channels and really enjoy it. Something funny, Adam talks about the spurs (turning up the heat) in the Cassolette video which is also mostly beans.
I dunno, Adam...if you soak your beans long enough, they rehydrate pretty reliably...I've cooked many a dried bean in my time, some five years old, at least, I know, and all came out with tasty results every time. Plenty of preppers out there will agree, I'm sure. Thanks for the link, though, some of those high-priced beans are rare enough that I'll give 'em a try. Nothing but love, you do great work.
Beans are pretty easy to cook. They're especially great to cook in electric pressure cookers or crockpot since you don't need to baby sit them. Just put some beans and water, let the cooker do its job, and you're done. You can't really over cook them, electric cooker usually have bean mode that turns to keep warm mode after they're done cooking. I don't know why people are afraid of cooking with them. They're probably one of the first things I learn how to cook.
When i make beans, the onions, garlic, cumin tomato puree and ham needs to be fried in some schmalz or rather first have curated pork belly in small stripes on low temp to let the fat out till crisp and go from there. A good shot of wiskey won't hurt either before you put the water in and maybe flambe the ingrediences for an extra kick. It is pretty much the indian/asian way to activate the herbs first. 9:05 Which is why you soak them over night, before you cook them. Ofcause if you know for sure that your beans are less old, not that dried out, one can leave that step out. What i will try out is to have them with rice, i usually go with some crisp white bread loaf from the bakery.
This was a carbon copy of me watching my wife cook. I'm not telling her how to do things but trying to educate with technique and short cuts that I have learned being the primary cook at our house and past restaurant kitchen experience. Now that I see it from the outside it is really hard to do and not sound condescending. Adam did a great job! And the beans looked great too. Go Lauren
I always use a dull knife to cut my onions. You get the most flavor rupturing more cells with a dull knife compared to cutting them with a sharp knife.
Europeans sometimes think Americans wearing shoes at home in movies isn’t realistic, but Americans really wear shoes at home. I really enjoy your videos guys!
Most legumes are safe in a slow cooker. Pretty much everything except kidney beans. I've taken to loading the slow cooker first thing in the morning with either fava beans or chickpeas, some kind of meat, and onions/celery/carrots plus stout for red meat or white wine for chicken and a top off of water, then salt when everything is cooked. No measurements just handfuls of what I have on hand. When I get home from work, I have a hot, tasty meal with no effort. Little tip I've learned from my years of being Indian and cooking lentils - spices like cumin (kyoo-min :P ), coriander, turmeric tend to loose flavour the longer they're boiled or simmered. It's better to add towards the end of cooking. Or, I notice I need more when I'm reheating leftovers. Ymmv. Thanks guys!
Wow, you guys LOVE your Arrested Development quotes. My wife and I frequently use "And that way we have it" and "Pick a lane!". It may not have been the best season they ever made but we still got some great quotes out of it :)
Personal anecdote about soaking beans and lentils: yes, you can cook them without soaking and they will come out soft, but they could also upset your stomach. If you are like me and unsoaked legumes are giving you gas, soaking them overnight before cooking (and discarding the soaking water) will greatly improve your bowel experience.
I overshot the water on my black eyed peas recently, and decided to roll with it by making soup. A bunch of ingredients later, I had a tasty soup of beans and veg (though I probably could have added a starch, it was good but not super filling).
7:28 - Seasoned salt is referring to Lowry's Seasoned Salt and the many imitators. Off the top of my head it's mainly salt, paprika, onion powder and garlic powder.
I have never been tempted to buy coffee. I don't drink it either, but your wife's statement has brought me the closest I've ever been to buy myself coffee. It does smell wonderful, and I can only imagine how fragrant quality coffee would make the house.
The dried for too long bit is so true. Tried simmering black eyed peas and they just would not tenderize, even after 4-5 hours! It took a pressure cooker to make them soften a little but still quite al dente.
A lot of Arrested Development references lately Hot Ham Water LOL. Also, been using that Mushroom seasoning from Trader Joe's for 6 years, its soooo good
Never thought I'd hear someone compare Gordon Ramsey to Pol Pot...
Yeah, I don't think Gordon ever ordered the killing of 25% of his kitchen staff. Maybe Gordon is about to open up a restaurant called the Grilling Fields.
Over a cooking pot of all things!
@@samuraibat1916Imagine how good his restaurants would be if he did though
@@FKATorp True and real
Definitely just another Adam Ramblegusea moment. His cooking videos are practically all unscripted nowadays.
I feel very validated by Lauren disliking drinking coffee but loving the smell, totally feel the same way.
Same here with pickled cucumber. As a cucumber hater, I wouldn’t eat them but the smell of the pickled ones is ok.
What’s your opinion on coffee processed in other ways than the hot coffee?
Coffee in syrup, alcohol like kahlua , or sweets tastes way better than the bitter stuff.
Sort of the opposite for me. Can't stand the smell, The taste, well meh...
I don't think that's unusual at all. Most people seem to like the smell of coffee but not everyone likes the taste.
I'm sort of the same way. I'll drink it when I need to be awake for something, but I enjoy the smell and coffee-flavored food than actual coffee.
I dearly love the taste of coffee but readily admit that the aroma of brewing coffee always surpasses the taste.☕️
This new casual "hey y'all we had a tasty thing and wanted to share" Ragusa is the best!
Agreed, love when its the two of them riffing. I dont know if any viewers here watched alton brown's quarantine kitchen during the pandemic but i always loved the style
Can you believe that not that long ago, this charisma bomb of a woman was reluctant to stand in front of the camera?
Right? I love hearing her speak
She brings a nice female energy to the show ❤
CHARISMA BOMB LMAOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
SHES JUST A NORMAL PERSON
@@hpgla I thought that was Adam's job...
@@shesh2265 💯
This new "I'm just doing whatever I feel like" format is so good, I even watched the sponsor spot almost without realizing it! Keep it up Adam (and Lauren), this is the kind of genuine content that warms my heart!
Agreed
I love how Adam was totally backseat driving with Lauren cooking. Making her question how much water she was adding in the beginning and implying it was too much. Then he came back towards the end and realized it hadn't been enough. Lauren just took it all in stride. They have such great energy. I really hope we get more videos like this.
I actually thought this was a weird dynamic
@@princessjellyfish6057well adam is a weird guy so if it works it works
That's more "asking the questions the audience would ask" rather than backseat driving imo
@@princessjellyfish6057 I feel like this is something that's weird because it's on camera. He has to ask certain questions because these are things he has told his audience, and this is a weird and specific peephole into their dynamic as a couple who have much more going on than is ever captured on camera or podcast.
I eat a lot of bean, cooked in various soups, stews, and similar. My secret to success with "old" beans is to simmer gently for hours with a large pinch of baking soda, rinse before putting them in the final soup/stew/etc, and avoid strong acids (at least before the table). Beans more than about 10 years old just never recover, but anything 2-6 years, stored air tight, prepared as above, I can't tell the difference.
Is tomato paste/puree a strong acid?
@@ZeroPlayerGameit can be if it’s pretty concentrated, but you can neutralize it with baking soda first if you don’t mind losing the sourness……. Or you could brown it separately and add it before serving to preserve the flavor, I don’t think the simmering affects the flavor much more than just weakening it
We have the beans baron here
Don't you find that it's fine to add strong acid after the beans are fully cooked/soft?
Why do you and Adam prefer cook beans longer, if you soak the beans (and you can add the baking soda to the soak water too) you'll end up with a perfectly cooked and soft bean faster and soaking take zero effort?
This makes sense. Raising the pH can help the proteins in the beans to dissolve better into solution, and you can readjust the acidity to taste after they are already soft. In my experience no matter how old the dried legumes are, you should avoid adding acids until they are already soft.
im glad adam is finding his own pace for videos, also i do love seeing Lauren
It always amazes me when watching north american or european videos about beans how the pressure cooker never ever gets brought up or used, so many people use pressure cookers here in brazil that its basically a staple in every home, it makes cooking beans much faster taking it from a 2h to 4h cook time to 30-40 min cook time, wondering if youd be willing to try this out adam, Love from brazil❤
In the US Instant Pot brand pressure cookers were really trendy like five years ago (now the trendy thing is air fryers and sous vide machines). I use mine with dried beans all of the time.
Many North American & Western European millennials grew up hearing horror stories about pressure cookers basically cooking a bomb on your stove causing extensive death & property damage.
We've since learned that the older generations telling us these stories often weren't very good cooks themselves, but the emotional lessons are harder to get rid of. I even got nervous using a Moka pot for the first time.
I cook my beans in a pressure cooker, but I still cook them for 2.5 hours instead of the 8 hours my mom from Mexico used to cook them for. Thats without a presoak.
Many older pressure cookers could easily turn into accidental bombs because they had only one valve to release excess pressure, and it wasn't too unusual for that one valve to clog. Modern pressure cookers usually have multiple valves, so the risk of explosions is practically zero.
@@InnuendoXP I mean. Have you ever seen the type of injuries that can happen from a faulty pressure cooker? I saw one where the knob of the pressure cooker ended up embedded in the person’s eye socket. Being a bad cook usually didn’t have much to do with it. They just weren’t as safe back then, kinda messed up to throw people under the bus like that and imply it was a skill issue. 😂
Very timely. I made your "Red Beans & Rice" recipe about 3 weeks ago, and even though they simmered 4 hours, the beans were gritty and nasty. I dug the bag out of the trash, "Best if used by Sept 2022". I will be watching for that from now on.
As a Brazilian this video looks so alien to me!
At least less than a year old beans? I just checked my dispensary and the oldest package I have is 4 months old. The newest one is less than a month. And all of them have 1 year expiration date.
And no pressure cooker? 2 hours simmering? I always take 30 minutes tops in the pressure cooker and they are always creamy.
And the soaking helps to remove something called "anti nutrients" that decreases the nutrients absortion by the body. Also improves digestion and decreases the production of gas, even with fresh beans.
You should try to make a Feijoada next with some black beans and some "non-conventional" pork cuts in a pressure cooker. That would be fun. =)
Good info.
also brazillian, was thinking the same! hahaha
Hey Adam, there are lots of recipes with beans in your channel and both you and Lauren seem to enjoy them quite a lot, i think both of you would love the traditional brazillian bean recipe called "Feijoada" and i would definely enjoy watch you cooking it and talking about it!
You're just going to go on the internet and talk about your wife's beans?
yes and we love the videos
@TeodoraTacderen more like "fart poo:"
@@nanashi7779 There definitely is
He is spilling the beans, what a guy
@snakethehat your comment made my afternoon
LOVE LOVE LOVE LOVE LOVE Rancho Gordo beans!!!! I'm Cuban-American and grew up eating beans my entire life (I'm 50+ now) - and I can attest since I discovered Rancho Gordo beans a couple of years ago - cooking beans has been amazing! I have explored so many different dishes with them. From cassoulet to soups, to stews, to just wonderful traditional Cuban black beans... just simply amazing! I highly recommend you try their garbanzo beans with Spanish chorizo, nice smokey Spanish paprika, and ham hocks. YUM YUM YUM! RG beans as totally changed my life when cooking dishes and my family and friends love the variety of recipes I'm creating.
Those yellow eye beans he's holding up are life changing.
In Guizhou, China, we use bean soup to make hotpot. This is one of the most comforting food during the cold humid winter months of my hometown. And yes, we do put the bean soup over rice after boiling some ingredients. My Chinese friends somehow really love this hotpot because it is hard to come by outside the province (and it tastes really good).
Love beans! Here in my House at Colombia we eat them EVERY friday! You have helped us a lot with your bean recipes adam and Lauren! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴❤️❤️❤️❤️❤️
Pablo Escobar would approve ! 😎
VIVA COLOMBIA CARAJOOOOO
@@JohnHausser is that the only thing you know about colombia?
ABSOLUTELY enjoying the "new" you, Love seeing a nice family version of how life is with Adam and Lauren. Just people (normally) cooking and snickering at each other about how much liquid and what to do with the extra. This is what the internet needs to see. "REAL"
Im from eastern europe and i was a good 16/17 year old when we first used caned beans. We used dried beans every time we cooked. There is one thing that made working with dried beans easy from my mum: she put the beans to soak in water OVERNIGHT. Its not just about the time, tho it cuts the cooking time in half. It also helps with the texture. Even tho it works without rehidrating but it works really better when its rehydrated. I was in college when i started making bean dishes and they didnt came out right and after asking her why she reminded me she soaks them. Now due to health issues its hard to digest beans and soaking and throwing away the water helps a lot too.
This has the vibes of a lesbian cooking show and I'm all over it!!!
What? 😂😂
I'm so excited to see Adam and Lauren like the rest of us! Thank you for inviting us into your kitchen. EDIT: I didn't think I could love this format more, but this is one of my favorite videos ever. There's nothing contrived about it and it's a sheer joy to watch. Listening to Laruen extol the virtues of regional pronunciations of Cumin is sublime. EDIT 2: Buying coffee from Trade and legumes from Rancho Gordo.
I'm so happy to see more bean content, we all could use more legumes in our diets
I dunno, at times my wife might wish I had less in my diet 😂
@@StuartCuthbertson that's when digestive pills come in handy
@@jaro09 if you need supplements to normally digest your food. maybe your food is the problem xD
@@AbigatorM human find problem, human use tool to solve problem
Lauren is talking about beans while wearing an L. L. Bean jacket amused me.
I see what Lauren did there and I appreciate it.
Chinese Cooking Demystified has a Beans and Greens recipe that hits all of these notes (creamy beans, rich gravy, umami) and also acidity with the use of pickled mustard greens. Served on rice it’s amazing, so I’m sure Lauren’s recipe must be also amazing.
seconding this, their beans and greens recipe is so good even without access to actual pickled mustard greens
@@io-annesDo you use kimchi instead? Or a different type of pickle? I used to make their recipe with the original 酸菜 all the time, but can’t afford that ingredient right now, so I’m considering substituting dill pickles, just don’t know if it’ll taste bad…
@@apalinode3859sometimes i use kimchi, sometimes i use my home-pickled veggies (i.e. pickled kale, pickled onion, etc.) literally any pickle will be tasty. adjust the flavoring to match the kind you put in + experiment a lot. also, look into polish pickle soup if you're a pickle fan- will also be a delicious use of your time.
"Seasoned Salt" is a specific type of seasoning, at least where I'm from (south Louisiana). You can go to the store and buy "seasoned salt" so I imagine that's what that recipe meant.
What's in it other than salt?
@@erzsebetkovacs2527the one i have has paprika, garlic and onion powder, and i think a little white pepper
Hey a viewer from Turkey here. Loved the video and just wanted to say thet, in turkey we eat a lot of beans and the meal you made hits close to home. We eat the bean with rice too. The cooking methode is pretty similar but of course the main difference we tend to use dry beans insted of fresh ones. Video gave me the idea to make the turkish beans dish with fresh beans, thanks for that. To give some idea about turkish beans, we let the beans soak in a pot full of water for a night to moisturize them(maybe with fresh beans this step is not needed) then we boil them for 15-20 mins until they are almost soft. While we do this, on the side we preapare a sauce for the beans to emerge with later. Sauce is made by sauteing onions with tomato paste, diced tomatos(a tiny amount compared to onions) and salt, black peper, chilli powder(or flakes) as seasoning. After the beans are boiled we put them in the same pot with the sauce and mix them gently(so that beans don't get squished) while we cook them. After we mix them for 5 minutes we add enough boiling water to emerge them. Then we wait untill the new mixture comes to boild then we reduce the temperature. Finally we boil them untill the beans are soft enoug to easliy bite thourgh but not soft enough that they break apart on the plate, also you can add a chilli or two while boiling to add some more spice. We serve the beans on top of a plate of pliaf(turkish way of rice but basically the same thing as normal rice, I am not exactly sure we have a different name for them). This dish is called "Kuru Pliav" which come from combining the words "Kuru Fasulya" which means "Dry Beans" and the word "Pliav" which is Pliaf. The name can be translated as "Dry and Beans". This dish is so common that it has its own street slang for it, when someone says "I want some Dry" everyone would get what they mean. You can check it out on its a great after job meal.
I remember having that tomato sauce beans in a kebab shop. But those were made with huge fava beans, I think.
Yep that is another turkish dish with tomato sauce but its not "Kuru Pilav" its called "Bakla" which directly translates to fava beans. I am personally not a huge fan of it I prefer "Kuru Pilav".@@erzsebetkovacs2527
@@erzsebetkovacs2527 Yep that is another turkish dish with tomato sauce in it that is usually eaten with rice but it is not "Kuru Pilav", it is called "Bakla" which directly translates to fava beans. I personally am not a huge fun of it, I prefer "Kuru Pilav".
Manco gave the recipe for Kuru Pilav to his interviewer in his last ever English language interview.
7:13 That recipe may have been referring to Lawry's Seasoned Salt. It's a store-bought spice blend that people use in BBQ type stuff pretty frequently. Pretty good stuff imho
More Lauren recipes! I make her lentil tacos all the time!
those lentil tacos are goated
Adam having the courage to appear with his wife in a video earns him mega points!
I *love* that Adam says "thank you" to the Alexa... a fellow human who also wants to survive the coming robot uprising! 😅
I am always polite to Alexa/Siri. My theory is that when AI takes over the world she/he/they will put me on the “nice” list instead of the “naughty” list and I will live to see another day.
I've heard (second hand) that research shows that if you aren't polite to your Alexa / Siri / etc, you develop bad habits that carry over to human interactions. So you're keeping yourself polite by thanking the Alexa.
be polite to the robot so that your biomass will be harvested last.
@@OrigamiMarieIt’s kind of similar to the Shinto philosophy where people are grateful and kind to the objects they own. Especially when they’re getting rid of them. It’s part of why used gaming consoles in Japan have a reputation for being well maintained, let alone anything else used.
But honestly? I don’t find there is all that much correlation between being polite to an inanimate object transferring to people. Or that outward superficial politeness to others makes a difference. There’s those who treat their own objects better than other people, for instance.
I love these videos with Adam and Lauren just hanging out and cooking, they're so wholesome and funny.
I really enjoy the simple, easy to make, but super tasty recipes. You guys got the essence of the cooking hands down
For vegetarians (or hell, for non vegetarians) a great sub for the ham hock is the rind from an old slice of parmesan. I keep them once it's grated down as far as it'll go and add them to the pot when I make something similar. It's also great with some kidney beans for difference in colour/texture (they need a bit longer to cook though) or some carrot, whatever you have on hand really.
In Brazil we eat beans everyday, and we use dried beans. And of course, we use a pressure cooker
I enjoyed everything about this video, Lauren at the wheel, the come-what-may videography, the loose recipe, the QQ reminiscent banter, and most of all, the introduction to Rancho Gordo.
Semi-retired Adam is making some of his best videos (the one with his dog was my favorite).
its really fun having lauren on, these two conversing is such a chill atmosphere
This reminds me of the videos that Alton and Mrs Brown made during the pandemic in the best way. Just two people who love each other as much as they love food and that comes through in the final video and I’m betting the food as well.
Good for you Adam, I mean it.
P.s. kinda sucks how so many nice things have been “corrupted” by sarcasm… right? You can’t really say “good for you” without sounding sarcastic. Way to go, good luck with that, I bet you’re/your parents are proud… etc. so many genuinely nice things to say have been forever corrupted by sarcasm lol but I meant it genuinely. Good for you, I’m happy that you’ve been fortunate enough to do what you love with the person you love. That’s rare.
I like this new style of videos a lot! You guys have great chemistry (obviously😂) and the editing and video being less slick makes it feel kinda like a fun hangout. Always fun to see new ideas in the channel.
During the pandamnit, I stocked up on lots of different kinds of dried beans. That means that some of my stocks are up to 4 years old. I find that if I cook these from dried beans, they have a bit of a grainy texture. However, if I soak them overnight, this grainy texture disappears. Being retired, I have the time to soak my beans, so I always do. Black Eyed Peas usually don't need soaking as much as other types of beans, so I try to get the freshest ones I can, and use them up before they get too old.
This looks so delicious. The kind of thing my southern grandma would serve over cornbread with chow chow.
I love this it feels like I'm watching an uncle and aunt make dinner
I feel the same about mint. Love the plant, love how it smells. Cannot abide by the taste.
This episode was the perfect balance of the podcast banter i didn't notice i was missing! Im absolutely loving the evolution of your content. Keep making what makes you happy.
I love everything about this video, rustic just like beans, and your wife is exceptional in the video.
Lauren: "sharpen your dang knife Adam!"
Adam: "ok kiddos, we have a teachable moment here!"
This is wholesome af.
We cook beans in a pressure cooker here. Takes less time and the end result is wonderful. Mostly the same ingredients and preparation. You might add a piece of pumpkin and chorizo in there, too. They turn out super thick and creamy.
acording to my grandmother if you pressure cook dry beans then use them for your regular cooking it significantly reduces cooking time and still taste good (source 85 year old woman)
She knows her stuff.
I've been getting into beans lately. It's amazing how easy it is to get top notch flavors with so little work. And the bedroom dutch ovens are a bonus!
if you're more sensitive to bloating with beans, soaking does reduce the things that make you bloat also adding a piece of Kombu into the simmering liquid with the beans also helps.
Literally cannot exaggerate this: just started this video four minutes in. I adore how loose and real this format is. Context is I’ve been a fan of this channel for years. Back before I was able to cook for myself actually (im young) and now, I live with my fiancé, cooking for us In our rented home while also working an extremely labor inducing job. (I lift and move heavy objects for a living basically) and I cannot exaggerate. All of my week day cook at home for two when I’m basically dead after work and I have to be back at work in 8 hours recipes come from this channel. And I’ve never commented but this video reminded me HEAVILY of my fiancé and me. My soulmate is Italian American , loves cooking Italian American food, and is also dead tired every day. You and your family have basically kept us fed while also not just relying on snack food and fast food every single day. Which is a NEW for me. Anyway. Big fan. Have been for years. Back when I was a new cook age 16 and now too.
In a few months I'll be living with my fiance as well. I find very amusing that we'll soon be just like this. Working our asses off and having our together time around food that well prepare together. Just imagining it makes me so happy. ❤❤❤
Lauren, like you, is a naturally enjoyable soul. The sincerity of your mere humanity is what made you such an unintended UA-cam success (we’re tired of being targeted by people trying too hard). She is an asset we’d all enjoy as often as she’d be inclined to participate in this channel. Lucky us.
Thank you for this video, Adam! Can you please please please do a video on eggplant? Explain the different kinds, how to cook, etc… thank you!!
When you talked about the knives needing to be sharpened, I decided it was time to sharpen my knives. By the time you were talking about Alton Brown, I had done both of my main knives on my whetstone. Thank you for accidentally encouraging me to take care of my tools so that my tools can take care of me.
I hate gritty/sandy bean texture, so can't wait to try this smooth creamy bean recipe!!! Plz make more smooth texture bean recipes in future ❤
We stan a good Lauren video!!! This looks delicious. Love the chill direction the channel has taken. Makes the videos feel even more special and organic.
One of your cameras is hazy and it’s killing me. I kind of figured it would have been cleaned by now since it’s been a couple videos, but now i’m wondering if your lens was damaged?
I love that format. One of my favorite videos was the egg salad one and that had Lauren in it. You two work well on video together.
I have ranch gordo beans that are 3 years old & I thought they would probably be awful after all that time but they were fresh & delicious & cooked quickly. They were white beans, gonna try another packet I have that are different & hopefully 🤞 they are good too. Had a whole box I had put away & just found them a month ago 🤷♀️😁😋👍🏼
Rancho Gordo is a good supplier, and they have many varieties. However, most of my beans end tasting the same. It doesn't seem to matter much what beans I use. But beans and smoked ham hocks are crazy good. So good.
I quit drinking coffee a few years ago and cant stand the taste now, but still love the smell. Black eyed peas require cornbread IMO. There is no such thing as too much liquid. A slice of cornbread dipped in the liquid (pot liquor) is one of my favorite things. I have one bag of black eyes left in the freezer from last year's garden and look forward to growing more this year. Take care ❤
7 minutes on the French press? Someone's been watching Daddy Hoffman.
As a Greek (our national dish is bean soup), the secret to new or old "creamy" beans is to leave them to soak water in a pot for the whole night, before the day of cooking them. Remember to add water occassionally as the beans will absorb like sponge excess water. Before cooking them, drain off the water full with phytohemagluttinin, which is the cause of abdominal disorders, digestive problems, excess intestinal gas, often diarrhoea when consuming beans. Rinse them with clean water and cook them. They don't need much water to cook as they have already absorbed too much
Great video, very interesting to know a little bit of the relationship of americans and beans.
A few tips from a brazilian who eats beans mostly every day: you can pressure cook them, which makes the process quite a bit faster. Beans are also great frozen and re-heated, so it is customary over here to make a lot of beans, eat some and freeze whatever is left for later.
Oh boy, you'd be amazed with the creamy beans that are standard here in Brazil, just beans and water in a pressure cooker, done in about 20 minutes with soaked beans! Of course, we generally add stuff for the flavor, but with just beans and water you already get the creamy texture, also then you can cook a big batch, freeze portions and season them separately if you want to vary the flavor.
In indian cooking, we use a lot of beans/legumes. We always use “fresh” beans but we soak it in room temp water the night before to soften them. That reduces the cooking time exponentially!
I made beans like this last week, it was pinto beans and lentils with ham hocks. My school's butcher shop had smoked ham hocks for $2/lb which was awesome
I love how this is like home movies turned into a cooking channel. ❤
You can make old beans creamy easily by putting a little bit of baking soda in the soaking water. About 1/4th teaspoon per cup of beans
easiest and quickest way to cook dry beans is with instant pot/multi-cooker.
saute aromatics (onions, garlic), add spices and lightly fry, add washed beans and measured water. leave to cook for 40-50 mins - creamy, delicious beans with minimal effort
I love how he had to specify she didn't see Pol Pot running in the park 🤣
Hey Adam! Big fan of you here. We are immigrants in the US, from brazil. We discovered american kitchen from your videos, I just love the way you approach cooking. Hey, there is a dish original from northeast brazil called rubacão, it is like a bean risotto, that can be made with black eyed, it also has milk, cheese, tomatoes... if you wanna learn hot to do it, it would be my pleasure to show it to you :) and, by the way... many dishes from northeast brazil will find something similar here in the us, probably because we kind of got the same roots for them (african, french, dutch...)
I really like that Lauren is in the vids more recently, and on the podcast too! Her voice is very welcome.
It is very clear that there is a lot of love and appreciation for one another in your marriage.
My best guess would involve the moisture content going down over time which would probably make the proteins and starch molecules progressively more difficult to rehydrate. Starches and proteins dissolve better under high pH solutions, so if this theory is true, it should be possible to "save" old beans by presoaking them in water with baking soda and making sure to keep acids out of the cooking process until the end.
It's also worth pointing out that farmers often store legumes for a long time anyway before selling them so they can wait for a good price. So how long the distributor or the supermarket keeps them may not be a reliable metric (there could still be a large age variance).
we call it "lobia" It's like a thick gravy with it and we have it with rice. Really yum.
I just found this channels and really enjoy it. Something funny, Adam talks about the spurs (turning up the heat) in the Cassolette video which is also mostly beans.
I dunno, Adam...if you soak your beans long enough, they rehydrate pretty reliably...I've cooked many a dried bean in my time, some five years old, at least, I know, and all came out with tasty results every time. Plenty of preppers out there will agree, I'm sure. Thanks for the link, though, some of those high-priced beans are rare enough that I'll give 'em a try. Nothing but love, you do great work.
Beans are pretty easy to cook. They're especially great to cook in electric pressure cookers or crockpot since you don't need to baby sit them. Just put some beans and water, let the cooker do its job, and you're done.
You can't really over cook them, electric cooker usually have bean mode that turns to keep warm mode after they're done cooking.
I don't know why people are afraid of cooking with them. They're probably one of the first things I learn how to cook.
When i make beans, the onions, garlic, cumin tomato puree and ham needs to be fried in some schmalz or rather first have curated pork belly in small stripes on low temp to let the fat out till crisp and go from there. A good shot of wiskey won't hurt either before you put the water in and maybe flambe the ingrediences for an extra kick. It is pretty much the indian/asian way to activate the herbs first.
9:05 Which is why you soak them over night, before you cook them. Ofcause if you know for sure that your beans are less old, not that dried out, one can leave that step out.
What i will try out is to have them with rice, i usually go with some crisp white bread loaf from the bakery.
This was a carbon copy of me watching my wife cook. I'm not telling her how to do things but trying to educate with technique and short cuts that I have learned being the primary cook at our house and past restaurant kitchen experience. Now that I see it from the outside it is really hard to do and not sound condescending. Adam did a great job! And the beans looked great too. Go Lauren
Lauren and you are so delightful, Adam! :) Thanks for the recipe!
I always use a dull knife to cut my onions. You get the most flavor rupturing more cells with a dull knife compared to cutting them with a sharp knife.
Europeans sometimes think Americans wearing shoes at home in movies isn’t realistic, but Americans really wear shoes at home.
I really enjoy your videos guys!
I think a series of "tired couple cooks together diner while making snarky comments about each other's cooking skills" would be so good
Lauren is the breadwinner (she writes smut novels) AND she can cook. What a catch.
this is kinda the staple food in Brasil for lunch and diner. Healty, delicious, cheep and it fills the belly.
Most legumes are safe in a slow cooker. Pretty much everything except kidney beans. I've taken to loading the slow cooker first thing in the morning with either fava beans or chickpeas, some kind of meat, and onions/celery/carrots plus stout for red meat or white wine for chicken and a top off of water, then salt when everything is cooked. No measurements just handfuls of what I have on hand. When I get home from work, I have a hot, tasty meal with no effort.
Little tip I've learned from my years of being Indian and cooking lentils - spices like cumin (kyoo-min :P ), coriander, turmeric tend to loose flavour the longer they're boiled or simmered. It's better to add towards the end of cooking. Or, I notice I need more when I'm reheating leftovers. Ymmv. Thanks guys!
It's like the podcast episodes with Adam and Lauren but in a fraction of the time, _and_ I get a cooking video mixed in. 10/10.
I love listening to the dynamic between you two. You're both funny and enhance each other
Wow, you guys LOVE your Arrested Development quotes. My wife and I frequently use "And that way we have it" and "Pick a lane!". It may not have been the best season they ever made but we still got some great quotes out of it :)
You know its a good day when adam talks about some fire beans🔥
Personal anecdote about soaking beans and lentils: yes, you can cook them without soaking and they will come out soft, but they could also upset your stomach. If you are like me and unsoaked legumes are giving you gas, soaking them overnight before cooking (and discarding the soaking water) will greatly improve your bowel experience.
I overshot the water on my black eyed peas recently, and decided to roll with it by making soup. A bunch of ingredients later, I had a tasty soup of beans and veg (though I probably could have added a starch, it was good but not super filling).
I'm surprised how much I enjoy your content in this format! Thanks!!
7:28 - Seasoned salt is referring to Lowry's Seasoned Salt and the many imitators. Off the top of my head it's mainly salt, paprika, onion powder and garlic powder.
Yesterday I was thinking of making beans, and now today there’s a Ragusea video about beans. It was meant to be.
I have never been tempted to buy coffee. I don't drink it either, but your wife's statement has brought me the closest I've ever been to buy myself coffee. It does smell wonderful, and I can only imagine how fragrant quality coffee would make the house.
Adam hating Gordon Ramsay is a new piece of lore I discovered
The dried for too long bit is so true. Tried simmering black eyed peas and they just would not tenderize, even after 4-5 hours! It took a pressure cooker to make them soften a little but still quite al dente.
Im so glad this video introduced me to ham hocks, I have been addicted to using them ever since
A lot of Arrested Development references lately Hot Ham Water LOL. Also, been using that Mushroom seasoning from Trader Joe's for 6 years, its soooo good