rancho_gordo Posted March 22, 2010 Share Posted March 22, 2010 Invite Don't forget: Pressure Cooker and Whole Grain Diva LORNA SASS is at Rancho Gordo in Napa this Friday at 5:30pm. It's an open house so please come, bring a pal and meet Lorna! Quote Link to post Share on other sites
Suzanne F Posted March 22, 2010 Share Posted March 22, 2010 Lorna is an absolute doll, so you all have to go and meet her. Quote Link to post Share on other sites
rancho_gordo Posted March 22, 2010 Share Posted March 22, 2010 And I owe my introduction to Suzanne F! Quote Link to post Share on other sites
Guest Aaron T Posted March 22, 2010 Share Posted March 22, 2010 Rancho Gordo opening inside the Ferry Bldg according to Eater SF! Linky here. Congrats Steve! Quote Link to post Share on other sites
Carolyn Tillie Posted March 22, 2010 Share Posted March 22, 2010 Rancho Gordo opening inside the Ferry Bldg according to Eater SF! Linky here. Congrats Steve! Wow! How cool is that?!?!? Quote Link to post Share on other sites
rancho_gordo Posted March 22, 2010 Share Posted March 22, 2010 Rancho Gordo opening inside the Ferry Bldg according to Eater SF! Linky here. Congrats Steve! Wow! How cool is that?!?!? Thanks, but it's very premature and nothing has been signed! But I do think it's a hoot to be in Eater. Quote Link to post Share on other sites
whatwouldcathyeat Posted March 23, 2010 Share Posted March 23, 2010 Thanks for all the welcomes, and the kind words about my blog. Interesting that a few people have recently told me they like the name, because I was considering changing it. We'll see.... Anyway, looking forward to posting more here about beans and lots more! Quote Link to post Share on other sites
mongo_jones Posted March 23, 2010 Share Posted March 23, 2010 personally, i don't know understand what "what would cath yeat" is supposed to mean. Quote Link to post Share on other sites
Carolyn Tillie Posted March 23, 2010 Share Posted March 23, 2010 personally, i don't know understand what "what would cath yeat" is supposed to mean. It is similar to "Mon-Goj Ones" Quote Link to post Share on other sites
whatwouldcathyeat Posted March 29, 2010 Share Posted March 29, 2010 I just made a delicious pot of Cranberry beans and escarole stew with my beans from Rancho Gordo. SO good! I am truly obsessed with beans and greens. Is it just me? Cranberry bean and escarole stew with cherry tomatoes Oh, and to the person who didn't understand my blog name - I thinking of changing it to Better Fed Than Dead. That name has more attitude. The idea is heart healthy food that's not boring. (If you read my "About" statement, you'll get the morbid reference...) Quote Link to post Share on other sites
Carolyn Tillie Posted March 29, 2010 Share Posted March 29, 2010 Steve, are you going to the Tracy Dry Bean Festival? Quote Link to post Share on other sites
rancho_gordo Posted March 29, 2010 Share Posted March 29, 2010 I like Better Fed than Dead! No to Tracy. It's a good idea but until they let me run the event, I'll pass. Quote Link to post Share on other sites
g.johnson Posted March 29, 2010 Share Posted March 29, 2010 I made beans* for a chile according to a recipe in Mark Miller's Coyote Cafe Cookbook, a book that I've had for years and hardly ever used. I forgot everything I learned re beans from Hervé This and added tomatoes to the cooking water**. Leathery beans. So I cooked another batch in plain salted water***. Very good. *The glorious black ones RG had a while back. **No acid allowed in the water according to Hervé. ***Hervé says fine. Quote Link to post Share on other sites
rancho_gordo Posted March 29, 2010 Share Posted March 29, 2010 I made beans* for a chile according to a recipe in Mark Miller's Coyote Cafe Cookbook, a book that I've had for years and hardly ever used. I forgot everything I learned re beans from Hervé This and added tomatoes to the cooking water**. Leathery beans. So I cooked another batch in plain salted water***. Very good. *The glorious black ones RG had a while back. **No acid allowed in the water according to Hervé. ***Hervé says fine. No lime, tomatoes, even molasses! Just aromatics and a little fat. The other advantage, I think, is that you can add tomatoes or salsa after the beans cook and you don't have the slow cooked mush feeling. I like the flavors sharper and more distinct. Quote Link to post Share on other sites
jas. Posted March 29, 2010 Share Posted March 29, 2010 this thread always makes me hungry, and considering the lorna sass event steve mentioned above, this seems to be the best thread to ask this in. maybe not. but i'll try anyway. why do you have to pre-soak beans when using a pressure cooker? i thought i read somewhere that it's because they foam up and could clog the valve, but i don't make huge pots at a time -- or i wouldn't, if i could make a small batch quickly in the pressure cooker -- and i can't find the site where i read that. i read somewhere else that they cook unevenly, but if that's the case, i'd love to see some explanation for it, and i can't find any, just pronouncements without backup information, from the same people that tell me i should bother firing up the pressure cooker so that peas cook in three minutes instead of five. i know i could just try experimenting and finding out myself, but if that foam in the valve thing is indeed a danger, i'd rather not risk it... anyone have any thoughts? tried it? Quote Link to post Share on other sites
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