amanda_lodden: (Default)
This is as much for my own notes as anything, so that if the experiment turns out better than edible (and early taste/smell tests indicate it will) I can recreate it.


However many pinto beans survived the multi-day soaking (it looks like about 2/3 of the bag)
1 small can of tomato sauce (which I don't think added anything of value)
about half the jar of molasses
about 1/3 of a jar of honey
"about that much" brown sugar (uhh... a cup?)
1 pound of bacon, cut into 1-inch pieces and fried briefly to prevent the pieces from clumping together
1 ziploc baggie of chopped onion (erm... a quarter of a small onion?), fried in a tablespoon-ish of butter
Minced garlic
onion powder to make up for only having one ziploc baggie left.
oregano
sage
cumin
splash of balsamic vinegar to give it a tang


Next time, more real onion instead of the onion powder. And maybe some thyme. And probably not the tomato sauce.
amanda_lodden: (Default)
This is as much for my own notes as anything, so that if the experiment turns out better than edible (and early taste/smell tests indicate it will) I can recreate it.


However many pinto beans survived the multi-day soaking (it looks like about 2/3 of the bag)
1 small can of tomato sauce (which I don't think added anything of value)
about half the jar of molasses
about 1/3 of a jar of honey
"about that much" brown sugar (uhh... a cup?)
1 pound of bacon, cut into 1-inch pieces and fried briefly to prevent the pieces from clumping together
1 ziploc baggie of chopped onion (erm... a quarter of a small onion?), fried in a tablespoon-ish of butter
Minced garlic
onion powder to make up for only having one ziploc baggie left.
oregano
sage
cumin
splash of balsamic vinegar to give it a tang


Next time, more real onion instead of the onion powder. And maybe some thyme. And probably not the tomato sauce.

Cooking

Nov. 1st, 2005 06:10 pm
amanda_lodden: (Default)
Lessons learned today:

1. A food processor is a marvelous appliance, especially when you're cooking a large quantity of food.

2. Food processors are meant to be used in short spurts, with smaller quantities of food, no matter what they claim their capacity is.

3. An onion left on the "chop" setting for too long looks suspiciously like onion puree.

4. Pureed onion is disgusting.

5. Food processor blades are sharp.

6. Cuts from food processor blades do not clot as fast as a cut from a knife.

7. Even once a cut has clotted and you can go back to cooking without bleeding all over everything, you should avoid getting onions anywhere near the cut, as the acid from them hurts like hell.

And no, I did not bleed on the food. I cut myself as I was taking the blade out of the food processor to wash it, and I sat with a paper towel and a lot of pressure on the cut until it stopped bleeding. Then I waited a while longer before continuing, just to be sure I wouldn't re-open the wound.

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