What are your eating/cooking plans Tuesday 12/28/10?

We're going shopping, then to see Harry Potter (I got tickets for Christmas), and then to dinner - maybe Dim Sum.
 

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scrambled eggs with leftover fajita meat for breakfast.

Lunch unknown but... prbly just a sandwich

Dinner out somewhere. I've cooked toooo much for a vacation. ;)
 
Mmmmm that last muffin pic is killer, Sage.

Don't know what's going to be for dinner. Maybe a trip to Subway on my 30.
 
Meaty ham bone in the fridge, probably bean soup - hmmmm do I have to have split peas, none in my pantry. Thinking navy bean ... I don't really have a recipe, just always kind of throw it together. Ideas from anyone?
 
Ham with navy beans sounds really good to me...do you use a quick soak? I do often, because I rarely plan ahead that well, to set the beans out to soak the night before.

DH has requested ham and eggs with hashbrowns for dinner. He so seldom asks for anything specific, I'm happy to oblige.
 
MexicoKaren said:
Ham with navy beans sounds really good to me...do you use a quick soak? I do often, because I rarely plan ahead that well, to set the beans out to soak the night before.

DH has requested ham and eggs with hashbrowns for dinner. He so seldom asks for anything specific, I'm happy to oblige.
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I don't make dry beans often because it takes so long to cook. But I am going to try with the pressure cooker as soon as possible. I still have smoked ham from the last time in the freezer (no bone but it should still be good).
 
Yes, I am doing a quick soak for the same reason - plan ahead - what's that?? I read on the Cook Illustrated site that soaking is over rated, not necessary just be sure to cook the beans long enough. They also claim that early salting does not make the beans tough as I was always told.
 
belaine said:
Yes, I am doing a quick soak for the same reason - plan ahead - what's that?? I read on the Cook Illustrated site that soaking is over rated, not necessary just be sure to cook the beans long enough. They also claim that early salting does not make the beans tough as I was always told.
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If I use a pressure cooker do I NEED to soak the beans? Soaking is to help speed the cooking right? Pressure cooking cooks quicker than normal cooking to begin with?
 
MexicoKaren said:
Soaking also cleans the beans and eliminates some of the stuff that causes, um, uh, discomfort. I just read that on the site that Mama linked to...here's the info:
http://missvickie.com/howto/beans/howtosoak.html
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Are you eluding to the "music" produced? :tongue: LOL I have heard so many opinions on soaking and the gas issue on both sides of the topic. 1 - Soak in cold water, rinse then cook, 2 - bring to boil, turn off soak and rinse, repeat 3X then cook. Also on to salt or not to salt. It is crazy!! LOL I guess what they say about opinions and a certain part of the anatomy is correct. :lol: I will try both ways.
 
There's a pressure soak method on the same page that Karen was referring to.


  1. Cover beans by 3 inches of water. Bring to pressure. Cook 5 minutes.
  2. Remove from heat, and let pressure drop naturally.
  3. Drain and discard the water and rinse beans.
  4. Proceed with the recipe.
 
I have never cooked with a pressure cooker and love dry beans. I am intimidated by the pressure thing. Guess i should get over it.
 
There's no need to be intimidated anymore. The new cookers have multiple safety devices.
 
Mama said:
There's no need to be intimidated anymore. The new cookers have multiple safety devices.
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I was traumatized when I was a kid by my mom's pressure cooker. It was in the 60's and the pot had what looked like a spike in the middle of the lid, sitting on top of that was a solid metal block with a hole in it, this sat on top of the spike and rattled when the steam escaped. Well one time mom used and I have no clue why this happened but that solid block of metal rocketed straight up, hit the ceiling and then plummeted to the floor. Scared the hell out of me and we didn't see the cat for 2 days!!

They are A LOT safer now!! No metal rattle!!
 
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My first pressure cooker Pot Roast (bottom round seasoned and browned on all sides, 3 cups water, 1 cup burgundy wine, 1 envelope dry beefy onion soup, 1 (8oz) can mushrooms – pieces & stems w/liquid, & 1 TBSP gravy Master , red & Yukon potatoes, celery & carrots) and mixed green salad dressed with EVOO & lemon juice.

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Arrived home two hours ago from a 4300 mile Christmas trip. We picked up a couple of fillets and some broccoli and did the meat on a grill pan. Rather simple but the meat was excellent.
 
enchilada powder made..... beef is braising in the oven..... beans are ready to be fried....

I'm such a slow cook! ;)
 
Peeps your roast came out beautiful, didn't it?
Really yummy looking dinner you had there.

Jeff that Korean pork looks great.

LS.. I love that combination of veggies!! :flowers:
 
Sass Muffin said:
Peeps your roast came out beautiful, didn't it?
Really yummy looking dinner you had there.

Jeff that Korean pork looks great.

LS.. I love that combination of veggies!! :flowers:
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Thank you Sass. Next time longer for the meat under pressure. And the veggies will be cooked without pressure. We/I like our veggies barely cooked. Just till they turn bright and tender still with some bite and crunch. This was the first run so some adjustment period is needed with anything new.
 
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