Soaking pintos the night before is un-American BTW...
Greg, Greg , Greg----you always soak dried beans. And always add salt last. Fast soak method gives you a mushy end product with a bunch of floating skins. You soak any green or dried product---peanuts included. That's likely the Smokey Mountain Cherokee Indian coming out in me so maybe I am indeed un-American...
As for pico Bobby Flay ain't got nothing on me. Give me a 14 inch Chefs knife and I can produce about a gallon in less than 30 minutes. Do it darn near every week.
grin...
Maybe I'm the un-American. Did the soak method for many years but now prefer the unsoak method. But I'm a teach yourself "chef" so proceed with caution.
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
