The recipe says "2 cups dried cannellini beans, soaked overnight". Does it mean 2 cups of the beans after soaking, or before soaking? [more inside]
posted by under_petticoat_rule
on Nov 13, 2013 -
My lust for a Chemex has finally been sated with my birthday this week. Please help me optimise my coffee production from this wonderful piece of apparatus. [more inside]
posted by arcticseal
on May 18, 2013 -
When you tell me the answer, I will likely nut-punch myself for forgetting it. I can play this damned song on the fiddle, yet can't remember it's name.
From like :30-1:38 here
And I know the name of the third reel as well. Little help?
posted by timsteil
on Mar 5, 2013 -
Before I cook dried beans I sort through them usually finding and discarding a clod of dirt, a small stone, or a moldy bean. I have never found a stone in a can of canned beans. Are the canned bean manufacturers sorting the beans before canning? If they are, why can't they use that technology to clean the beans that are sold dried? The tedious sorting keeps me from cooking beans from scratch as often as I'd like.
posted by SandiBeech
on Sep 19, 2012 -
What are your favorite Fairway coffee beans? We shop at Fairway regularly, like their coffee but haven't settled into a handful of favorite choices. Opinions?
posted by moedym
on Feb 6, 2011 -
I want to like beans, but the texture is generally too mushy or mealy. What are some recipes that get around this? [more inside]
posted by Wossname
on Aug 9, 2010 -
Whole Vanilla - what can I do with whole vanilla pods (beans) etc? My sister, who had been living in Mexico just brought me back 10 - 14 whole vanilla beans (they are in plastic so not sure exact number). What wonderful, delicious, useful or creative things can I do with them? [more inside]
posted by saradarlin
on Apr 7, 2010 -
I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.
posted by Ollie
on Feb 16, 2009 -