SC - RE: SC Scrapple Recipe OOP

[Decker, Margaret]

One other hint - do not add salt to the cooking water - it means tough
beans!
Gwynydd
- ----- Original Message -----
From: Phlip

> I ran into the same problem a few years ago with black beans- I boiled
them
> off and on for almost a week before they were soft enough to eat. It
turned
> out that they were from a very old batch, and they'd just dried far more
> than we're used to dealing with from the store. I suspect this might be
what
> had happened to your chick peas, as I've had it happen to a lesser degree
> with other dried beans.
>
> The trouble with moderately exotic dried beans is that their shelf life is
> indefinite, and if you combine very slow rotation of stock, with an
impulse
> buy, where you get them and keep them around for an extended period of
time,
> looking for a recipe, you'll get that extra drying problem.
>
> My suggestion would be to try another package from a store where you're
> reasonably sure that they have a good turnover- either a ME store, or a
> chain in an area where you have either a lot of Mediterranean ethnic
groups
> or upscale Yuppie types, and see how they work. Another alternative is to
> buy the canned variety- just keep in mind, that they're already
well-salted,
> and you don't need to add more.
>
>
>
>
> Nolo disputare, volo somniare et contendere, et iterum somniare.
>
> phlip at morganco.net
>
> Philippa Farrour
> Caer Frig
> Southeastern Ohio
>
> "All things are poisons.  It is simply the dose that distinguishes between
a
> poison and a remedy." -Paracelsus
>
> "Oats -- a grain which in England sustains the horses, and in
> Scotland, the men." -- Johnson
>
> "It was pleasant to me to find that 'oats,' the 'food of horses,' were
> so much used as the food of the people in Johnson's own town." --
> Boswell
>
> "And where will you find such horses, and such men?" -- Anonymous
>
>
>
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