Entries tagged with 'beans'
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[The Pioneer Woman Cooks] When Ree Drummond of The Pioneer Woman Cooks says something is the best, I tend to believe her. Next time I want to make baked beans, I'll try this recipe for Quick Southern-Style Baked Beans from cookbook author Pam Anderson, which Ree declares "the best baked beans ever." In typical Pioneer Woman fashion, every step—from dicing the onions to layering bacon on top of the bean-filled casserole pan—is captured in a vibrant, mouthwatering photograph. Related Serious Heat: Spicy Baked Beans with Ease Dinner Tonight: Hickory House Baked Beans Boston-Style Baked Beans...
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Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, our Boston correspondent Penny Cherubino of BostonZest checks in. Photographs by Penny Cherubino Bostonians who live downtown, have more than 25 farmers' markets within easy walking or public transit distance. The City Hall Farmers' Market is one of the most convenient. It's located on the plaza outside Boston City Hall at the Government Center subway station. It's also close to many places that bring people into the heart of the city. Peaches were on my shopping list with a whole new use in mind. Neelam Batra, author of 1000...
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Earlier last month we mentioned Heinz's Beanzawave, supposedly the world's smallest microwave—USB-powered to boot. It nukes the individual-serving baked bean Snap Pots packages available in the U.K. Now, thanks to Tiscali News, we've got full-motion video of the thing—after the jump....
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Paupered Chef Nick discovers the thrill of 90-minute, no soak beans: "The beans were cooked. Every single one was tender and ready to go. . . How could this be? This question drove me mad, because I have been cooking beans nearly every week for the past year, and now I realize I've been doing it all wrong."...
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In England, Heinz has unveiled the world's smallest microwave—and it plugs into a USB port so you can nuke some grub at the desk or on the go. Called the Beanzawave, it's obviously a ploy to increase brand awareness for Heinz baked beans, but you could also warm some coffee, tea, or maybe a meatball or two. Don't get your wallet out yet, though. The 7.4-by-6.2-by-5.9-inch device is still in prototype stage, and who knows if it'll ever see the inside of stores. Apart from its size, the key breakthrough is the use of a combination of mobile phone radio frequencies to create the heat to cook both on the outside and within in under a minute...."It is possible...
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Despite its status as a tired, dowdy party trick, Fondue remains a seriously delicious way to enjoy cheese. Artisanal Bistro has undoubtedly revived the lost art, offering two regular choices on their menu as well as a fondue of the day, all of which highlight the cheeses themselves in a deeply satisfying way. The classic blend features a mixture of Swiss Alpine cheeses Gruyère, Emmental, and Appenzeller, but this week the Associated Press published a recipe for a low-fat Cheddar and ale fondue that promises to mimic the creamy texture of the real thing using puréed white beans. Curious indeed....
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Over on Ask Metafilter someone asks: How to cook delicious beans? Lots of good advice, including a Rancho Gordo heirloom beans shout-out....
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Barbara Fisher of Tigers & Strawberries put together a really useful post for people who like to cook Chinese food at home, Staple Ingredients of the Chinese Pantry, in which she discusses her favorite brands, what qualities to look for when buying a particular item and how they're generally used in cooking. What I liked most about her list is that she gives you a short but concise summary of why each item should be a regular fixture in your kitchen. For example, we all know about soy sauce, sesame oil and dried noodles, but have you ever considered fermented black beans? They're "black soybeans which have been cooked, salted and fermented, often with slivers of ginger, and this treatment...
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19 year-old Dayne Gilbey of Coventry, Wales volunteered to let tattoo artist Blake Dickinson ink his skull with the image of a full English breakfast: "bacon, eggs, sausages, beans and even cutlery." Frankly, I'd be amazed by Gilbey's foolhardiness except that I'm too busy appalled by how ugly that tattoo turned out to be, especially when you consider how pretty the photo of an English breakfast that ran with Graham Holliday's In Defence of British Food feature today is! What do you make of it?...
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