Aromat is a German (Edit: SWISS!) (Edit again: Knorr was German before moving to Switzerland in 1907) seasoning salt. I think it’s similar to Herbamare.
It’s like adding some MSG or Season-All, but it’s more herbal than a spiced salt like Lawry’s. I’ve never used Spike, so can’t compare.
That’s funny - make it “pop”. I’ve lived in New England for so long now, it’s “soda” to me. I spent much of my childhood and young adulthood in Michigan and Ohio. Vernors ginger ale was always in our house - to settle our stomachs when we were sick, as a treat to drink cold in the summer, and it makes a terrific float with vanilla ice cream. It’s not available in New England. It’s so spicy, it can make you sneeze when you drink it from a cup. I’m saving this baked bean recipe to share with my family the next time I go back to Ohio. I might have to omit the green pepper because of certain people…
I’m tempted to make it, too!
Garbanzo beans infiltrating my FB feed
https://www.foodnetwork.ca/recipe/chana-chaat-spiced-chickpea-salad/
Not sure if I posted husband’s favorite yet.
The “spinners” are flour dumplings.
Looks good!
Flageolet…French for “fart?”
JK, I know it’s an instrument.
I’ve never eaten those. Look pretty cool.
Hey, thanks for cross-posting, otherwise I’d have continued to overlook this thread!
Here’s another one that I set about trying to copy what my son and I had in a Haitian restaurant in Boca Raton. This is from the channel Luna’s Kitchen, and it’s pretty close to what we were served and everyone really likes it. I have to fudge a bit because I start from canned beans, and after several times making it, I now increase the amount of beans by about 2x just because we like it better that way.
I also used her recipes for epis and goat stew as starting points.
Woah, this is such a great resource. Thanks @shrinkrap for starting and thanks @Phoenikia for pointing it out.
I’m going to have some new stuff for the family in the next few weeks!
I think the variables to worry about are: the beans themselves. If they’re older, they may not fully plump. The soak. I soak several times the day prior, wake up in the AM, and drain and soak again. By now, the beans should appear as they do off the plant: plumped up. (Lately, I’ve been making great northerns.) Black beans will take another bit of love. Beans love pork fat. I’m sure you’re aware that a ham hock or ham bone, or whatever porky product, will give those beans that much more love. I boil , covered, on medium, for about 2 hours for pintos (great northerns, a little less, maybe 1.5 hours). I like water about 1.5-2 inches above the beans before I lid and boil. Onions, garlic ( I also add a pepper sauce I make at home), whatever other flavors you like.
Had good luck with this as much of my meals are Latin-centric. Can’t tell you how many meals I’ve had of just beans and flavored rice.
I’ve also used a pressure cooker over a rocket stove in the past.
Avoid adding any acid until cooked.
My pleasure. This is a great thread. I love that we can cross-post.
You might also like this thread.
“All the things” ( in my fridge) chick pea salad. Sharing because I was pleasantly surprised!
Chick peas from Nancy’s chopped salad recipe.
Roasted cherry tomatoes
Tomato Jam
Avocado from a sale on huge 2 for something.
1/2 cucumber left over from making gazpacho
Washed parsley and cilantro from I don’t know what, but it was in a damp paper towel so I’m hoping it was washed.
Splash of oil from the cooked beans
Splash of last seasons tomato shrub.
