Daniel Posted March 30, 2011 Share Posted March 30, 2011 So, the other day I baked these chickpeas that I had soaked.. baked them in an oven at 400 degrees for 15 or 30 minutes.. added rosemary, salt, and cayenne when they came out.. Served with home baked kale chips with cocktails for my vegetarian friends.. Last night, i had some presoaked Ranch Beans for two days.. Large beans, cannellini beans, that i treated the same way.. put on a tray, added a little oil, and then baked them till they were crunchy... Boy were they crunchy.. I am thinking this could be the next corn nut.. Great with beer and kale chips... Couldnt stop eating these things. Rancho, I;m thinking you need to start selling bean nuts..they would have been great too with some peanuts.. Quote Link to post Share on other sites
Stone Posted March 30, 2011 Share Posted March 30, 2011 I just read somewhere that there are spider eggs in Rancho Gordo beans. Quote Link to post Share on other sites
Daisy Posted March 30, 2011 Share Posted March 30, 2011 So, the other day I baked these chickpeas that I had soaked.. baked them in an oven at 400 degrees for 15 or 30 minutes.. added rosemary, salt, and cayenne when they came out.. Served with home baked kale chips with cocktails for my vegetarian friends.. Last night, i had some presoaked Ranch Beans for two days.. Large beans, cannellini beans, that i treated the same way.. put on a tray, added a little oil, and then baked them till they were crunchy... Boy were they crunchy.. I am thinking this could be the next corn nut.. Great with beer and kale chips... Couldnt stop eating these things. Rancho, I;m thinking you need to start selling bean nuts..they would have been great too with some peanuts.. Italians do that with favas. They are great. Quote Link to post Share on other sites
g.johnson Posted March 30, 2011 Share Posted March 30, 2011 Half way to bombay mix. Quote Link to post Share on other sites
Rail Paul Posted April 14, 2011 Share Posted April 14, 2011 Some news from the Gordo via his newsletter: My New Book is Almost HereI just received my advance copy of The Rancho Gordo Heirloom Bean Growers Guide from Timber Press today. and, a new item You may know piloncillo from the hard cones you find in Latin markets. It's an refined sugar with a stronger flavor. Ours is magically granulated and much easier to use. For me, hot espresso and milk now need this piloncillo and a canela stick. It's the best morning jolt imaginable and, an opportunity to interact with him face to face in the Tamales by the Bay Festival in San Francisco on April 17. A second opportunity presents itself in the north at the Calistoga Tamale Festival on May 1st. Quote Link to post Share on other sites
rancho_gordo Posted April 14, 2011 Share Posted April 14, 2011 I'm so elusive and beguiling! Thank you for the shout out. I'm really happy with the book but it's not a cookbook and should have limited appeal, unless you are a bean freak, like me. We'll see. I'm actually not doing the Tamales by the Bay fest myself; the staff is going. I'll be at the Calistoga Tamale Festival. But all you need to interact face to face is to buy me a drink and tell me I'm pretty! i'll even dance! the book is less than $12 books on Amazon right now. I think it's worth it! Quote Link to post Share on other sites
mongo_jones Posted April 14, 2011 Share Posted April 14, 2011 and, an opportunity to interact with him face to face remember: an opportunity to interact face to face is just as easily an opportunity to interact fist to face. Quote Link to post Share on other sites
rancho_gordo Posted April 14, 2011 Share Posted April 14, 2011 and, an opportunity to interact with him face to face remember: an opportunity to interact face to face is just as easily an opportunity to interact fist to face. But again, you must first buy me a drink and tell me I'm pretty. Quote Link to post Share on other sites
cristina Posted April 14, 2011 Share Posted April 14, 2011 You're pretty! The book is pretty! Bring one! Quote Link to post Share on other sites
Behemoth Posted April 15, 2011 Share Posted April 15, 2011 So, the other day I baked these chickpeas that I had soaked.. baked them in an oven at 400 degrees for 15 or 30 minutes.. added rosemary, salt, and cayenne when they came out.. Served with home baked kale chips with cocktails for my vegetarian friends.. Last night, i had some presoaked Ranch Beans for two days.. Large beans, cannellini beans, that i treated the same way.. put on a tray, added a little oil, and then baked them till they were crunchy... Boy were they crunchy.. I am thinking this could be the next corn nut.. Great with beer and kale chips... Couldnt stop eating these things. Rancho, I;m thinking you need to start selling bean nuts..they would have been great too with some peanuts.. Italians do that with favas. They are great. Pretty popular in the middle east as well. Quote Link to post Share on other sites
cristina Posted April 16, 2011 Share Posted April 16, 2011 So, the other day I baked these chickpeas that I had soaked.. baked them in an oven at 400 degrees for 15 or 30 minutes.. added rosemary, salt, and cayenne when they came out.. Served with home baked kale chips with cocktails for my vegetarian friends.. Last night, i had some presoaked Ranch Beans for two days.. Large beans, cannellini beans, that i treated the same way.. put on a tray, added a little oil, and then baked them till they were crunchy... Boy were they crunchy.. I am thinking this could be the next corn nut.. Great with beer and kale chips... Couldnt stop eating these things. Rancho, I;m thinking you need to start selling bean nuts..they would have been great too with some peanuts.. Italians do that with favas. They are great. Pretty popular in the middle east as well. Mexico does it with favas, too--baked with salt and chile. Very crunchy and very addictive. Quote Link to post Share on other sites
memesuze Posted June 21, 2011 Share Posted June 21, 2011 WooHoo! the Wine Spectator, no less Quote Link to post Share on other sites
rancho_gordo Posted July 14, 2011 Share Posted July 14, 2011 1. Tonight at 5:50 pm at the Colonial Arts gallery on 16th street: book party with snacks and tequila. It's a great store and we'll have tamales made from our heirloom corn and cheese cakes using the marmalada from Xoxoc. San Francisco. 2. Want to go to Mexico? You can download an invite here. Give it a chance to download. It looks like we're sold out but I'm not quite sure yet. End of shill. Quote Link to post Share on other sites
Anthony Bonner Posted July 14, 2011 Share Posted July 14, 2011 1. Tonight at 5:50 pm at the Colonial Arts gallery on 16th street: book party with snacks and tequila. It's a great store and we'll have tamales made from our heirloom corn and cheese cakes using the marmalada from Xoxoc. San Francisco. 2. Want to go to Mexico? You can download an invite here. Give it a chance to download. It looks like we're sold out but I'm not quite sure yet. End of shill. I looked at that yesterday - that trip looks positively amazing. I wish experiences like that were more available. (If you need someone to fill one spot...) Quote Link to post Share on other sites
tsquare Posted July 16, 2011 Share Posted July 16, 2011 New restaurant in town - Poquitos. Right at 10th and Pike. Strolled by to see what it looked like - big space, lots of wrought iron, tile, wood, big outdoor room (under cover). On the rack with Chiclets? Bags of Rancho Gordo beans (for sale?)! They say they use them in the kitchen. Wow! Same folks as Bastille, plus four. Steve - how big is the restaurant market for RG? Quote Link to post Share on other sites
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