Ok, here we go..
Ingredients: (plus 2 cups or so of water)
(http://lh3.ggpht.com/_CbvAIVzmFFM/SyGaM2cKW3I/AAAAAAABBY4/gxh3AsbXwn0/s800/DSC00255.JPG)
Pintos are getting a good rinse:
(http://lh6.ggpht.com/_CbvAIVzmFFM/SyGaOaZX7_I/AAAAAAABBZA/CYBKYv6YA5g/s800/DSC00260.JPG)
Crab boil goes for swim: (Arnie, can you see the perforations in the bag??)
(http://lh3.ggpht.com/_CbvAIVzmFFM/SyGaPnQT9UI/AAAAAAABBZI/zQNsB__ZDXs/s800/DSC00261.JPG)
Locked and loaded:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SyGaQzgXIuI/AAAAAAABBZQ/iwsGBu-llU0/s800/DSC00262.JPG)
It's done with the 15 now, I'm just waiting for the pressure to come down so I can take a peek. Might need some more time.
Oddly enough, the kitchen doesn't reek of cayenne... So I don't know how much of the crab boil spice bag was absorbed into the magma? I will be extra careful when I pull the lid off..
Oh... it will get absorbed ;-)
Should be interesting!
Beans are still a bit on the tough side... 6 more minutes of pressure.
Interesting smells in the kitchen.
Had a taste. Yeah, my lips are tingling more than just a bit..
here hal hold my beer whilst I cook us up some pinro's in crab boil
WHOA! (cough, cough..)
that will clear you up!
Wimp. I bet that was good!
Don't forget to serve each bowl with a dollop of horseradish... and garnish with Jalapenos...
Um, yeah...
Beans are done. Maybe went a couple minutes too long, as a few started to split:
(http://lh6.ggpht.com/_CbvAIVzmFFM/SyGpsXVfshI/AAAAAAABBa0/tDw4rSBWcik/s800/DSC00263.JPG)
The taste? Pretty awful.. I just fed the garbage disposal w/ the entire pot.
One of those "too much of a good thing" episodes..
I like salt. Here's a POUND on your potato.
I like Hazelnut. Here's a pint in your coffee.
If I can find the liquid crab boil, I may try this again. With a 'splash'..
It wasn't the heat that ruined them... It was the other stuff in that crab boil. I can't explain it, but they had a very very strange taste to them.
That bag was meant for 3 quarts of water. I think there was maybe 1.5 quarts of water/stock in that pressure cooker.
Overkill.
Lesson Learned!
Maybe you just didn't add enough El Yucateo sauce?
Quote from: hal4uk on December 10, 2009, 06:44:30 PM
Maybe you just didn't add enough El Yucateo sauce?
Dunno, but this was one of those moments.
You know the kind..
(http://lh6.ggpht.com/_CbvAIVzmFFM/SjUQY2ZVgkI/AAAAAAAA13I/pDpc2ZRusFw/s720/DSC09073.JPG)
Did you run wife out of the house?
Might be a "GOOD" thing it didn't work and that you didn't get to eat any .....
You might blow up your work station tomorrow!
Quote from: classicrockgriller on December 10, 2009, 06:48:11 PM
Did you run wife out of the house?
Might be a "GOOD" thing it didn't work and that you didn't get to eat any .....
You might blow up your work station tomorrow!
She just got home as I was flushing the evidence...
What's that smell?? >:(
DIABLO!
I'm sorry it didn't work out well for you. I was worried about putting that stuff under pressure and blasting those beans with more flavor than they could handle and still be palatable.
Now you know why the Hurst 15 bean seasoning pack is the size that it is! ;) :D
BTW, if you think that stuff is potent, wait until you try some Zatarain's liquid crab boil! :o :o :o :D
KyNola
"Ya think ya used enough dynamite there, Butch?"
Quote from: hal4uk on December 10, 2009, 07:44:04 PM
"Ya think ya used enough dynamite there, Butch?"
Yep... We've been there, done that before..
(http://lh6.ggpht.com/_CbvAIVzmFFM/SjUQNN9Ui8I/AAAAAAAA12A/TTYqstKx2Ls/s720/DSC09058.JPG)
(http://lh3.ggpht.com/_CbvAIVzmFFM/SjUQPu0TfLI/AAAAAAAA12Q/2-72ZpdtkHI/s720/DSC09063.JPG)
(the next scene was that pan being shoved into an empty cat litter bucket and sealed tight)
KyNola, when I find the liquid stuff, I will try this again... In minute amounts.
Pat,
Uh, I wouldn't try it under pressure were I you.
Hal would you PUHLEAZE help your brother out here? He's seriously going to hurt himself. :o ;D
Larry
Well, I was in on the diablo disaster, but this nasty bean mess is all his. If he had called me first...
Quote from: squirtthecat on December 10, 2009, 06:47:34 PM
Quote from: hal4uk on December 10, 2009, 06:44:30 PM
Maybe you just didn't add enough El Yucateo sauce?
Dunno, but this was one of those moments.
You know the kind..
(http://lh6.ggpht.com/_CbvAIVzmFFM/SjUQY2ZVgkI/AAAAAAAA13I/pDpc2ZRusFw/s720/DSC09073.JPG)
You know you just had beans that weren't agreeable and then you post this pic with no explanation. This don't look too good.
ROFL
One day me & STC did some chicken wing experiments (grilling - not smoking)...
We figured that GREAT southern fried chicken is always soaked first in buttermilk, why not try the BM soak and then grill?
We mixed up a lot of different "seasoned BM" soaks.
We had charts/spreadsheets/numbered containers etc...
One of our finished products was dipped in that orange stuff (that we quickly named "Diablo")...
That batch was insanely hot.
Something we called "#3" was the best - and it was very good...
After the experiments, we were full, but we went to something in his neck of the woods called "Irish" days and had some fried walleye (just for sport eating).
Fun Day. But.. Diablo.. Very evil.
Thanks for clearing that up for Quarlow, Hal..
KyNola, no worries. I promise I won't mace myself w/ the liquid boil.
This had the potential of being very good, but will need some major tweaking to get it right.
squirt
Next time only add black pepper and garlic to the beans, add the other salty stuff at the last 5 mins of cooking.
They do look good tho, when they split thats when they get good and thick ;D
nepas
Quote from: NePaSmoKer on December 11, 2009, 06:01:08 AM
squirt
Next time only add black pepper and garlic to the beans, add the other salty stuff at the last 5 mins of cooking.
They do look good tho, when they split thats when they get good and thick ;D
nepas
Thanks Nepas! I think I've got the timing down for them, now I just need to back off on the [cough] "flavor".
I'll try another bag tonight. (with just onions/garlic/blk pepper)
Cooking in the chicken stock added some weirdness as well. I won't do that again. I thought I had some low sodium beef broth, but it went into a soup I made on Wednesday.
Squirt,
Don't give up on the chicken stock. Homemade stock (turkey or chicken) can make some wonderful beans. I try to stay away form store bought because of the salt content and toughening the beans. Like NepaSamoker, salt is a last second addition.
I usually slow cook my beans but pressure cook when in a hurry. They are different but still great. The second day is even better. That is when they get good and thick like NepaSmoker says. A little longer in the pressure cooker and they are already on their second day. I still use the old style pressure cooker with the weight on top. It reminds of Grandma's house when it is rattling.
Good luck and there she blows,
Pachanga
You could always fill your pot with water and put 3-4 smoked ham hocks in there and cook them until they are fall apart tender. Remove the hocks, take all the meat off and set aside. Begin to cook your beans and in the last 10-15 mionutes of cooking, put the hock meat back in the pot. The ham hock stock may have a fair amount of salt in it from the hocks so you will want to check that. Throw some onion in there for good measure along with a little black pepper.
My friend, that is flat good eats. Cornbread on the side.
KyNola
Yum! Thanks guys!
I will conquer the Pinto..
Yahoo, ride em cowboy!
Go get em Squirt.
I cook navy beans just as KyNola posted but my hocks I make out of country style pork ribs. Mmmmm good.
Quote from: OU812 on December 11, 2009, 04:10:23 PM
Go get em Squirt.
I cook navy beans just as KyNola posted but my hocks I make out of country style pork ribs. Mmmmm good.
That sounds good, too! You just chuck them in the water while the beans cook?
I'm going to try again, but I just went with another bag of Pintos, an onion, red/orange bell peppers (not sure why, but they looked pretty), some low sodium beef broth and a cheap smoked ham to cube up and add near the end. (no hamhocks to be found) Simple simple simple. Might do it tonight, then toss in the fridge, as soup/beans always seem to be better left over.
I also grabbed a bag of dried lentils. Anyone have a good lentil recipe? I'm thinking I can cook these in the pressure cooker in like 90 seconds.. :D
[EDIT - will move that to a new thread]
Quote from: squirtthecat on December 11, 2009, 04:16:45 PM
Quote from: OU812 on December 11, 2009, 04:10:23 PM
Go get em Squirt.
I cook navy beans just as KyNola posted but my hocks I make out of country style pork ribs. Mmmmm good.
That sounds good, too! You just chuck them in the water while the beans cook?
Yep along with a onion and some garlic.