Todd Parr wrote:
r ranson wrote:bottom burps
Lol, excellent.
To lead a tranquil life, mind your own business and work with your hands.
Argue for your limitations and they are yours forever.
To lead a tranquil life, mind your own business and work with your hands.
May You Walk in Beauty,
Sharol Tilgner ND
Sharol's books available at website
http://www.youarethehealer.org
https://www.facebook.com/youarethehealer.org/
Mark Trail wrote:I took some pinto beans out of a storage jar several years after purchase and presoaked, changed water and boiled for 8 hours. They were still crunchy and tough.
A joyful heart is good medicine.
Just my 2 cents...
Money may not make people happy but it will get you all the warm fuzzy puppies you can cuddle and that makes most people happy.
Read about Permies.com site basics in this thread: https://permies.com/t/43625/Universal
Read about Permies.com site basics in this thread: https://permies.com/t/43625/Universal
Read about Permies.com site basics in this thread: https://permies.com/t/43625/Universal
Argue for your limitations and they are yours forever.
Barbara Manning wrote:Be sure to look to your local (or online) Indian Foods store for a very wide variety of dried beans and pulses.
The packaging is minimal, the bag sizes are usually large and the contents are fantastic. I bought I think 12 oz of dried whole peas which made a delicious soup and a really tasty addition to samosas. I created a folder called Online Food Resources where I have at least 7 sources of Indian foods. They're all in Japan so ask if you want the list. Here's one AmbikaJapan But just Google for Indian grocery or something like that. I hope that, like me, you are pleasantly surprised.
Gardens in my mind never need water https://permies.com/t/75353/permaculture-projects/Gardens-Mind
Castles in the air never have a wet basement https://permies.com/t/75355/permaculture-projects/Maison-du-Bricolage-house
Well made buildings are fractal -- equally intelligent design at every level of detail.
Mike Barkley wrote:Barbara, I harvest peas & beans then spread them out to dry. In my hot & humid climate they usually get moldy keeping them on the vine. I think a dehydrator would work good on the lowest heat setting.
Read about Permies.com site basics in this thread: https://permies.com/t/43625/Universal
Christopher Weeks wrote:When people talk about legume-related digestion problems, what does that mean or look like? I intuit from the discussion that it's just farting, but I fart all the time regardless of what I eat and don't really consider it a problem. So I'm wondering if it's something else.
My family cooks about two pounds of dry beans per week and we keep grocery store canned beans in the pantry which get occasional use as well. We'll use the instant pot if we're in a hurry, but the beans are markedly better if we cook them low and slow in a clay pot and let the water evaporate into the perfect bean liquor.
Tobias Ber wrote:pea soup is a big thing in germany. my mother often made it, i m not sure if she still does. i think, she made a huge batch and put many small portions into the freezer.
we use dried green beans. probably peeled.
Christopher Weeks wrote:When people talk about legume-related digestion problems, what does that mean or look like? I intuit from the discussion that it's just farting, but I fart all the time regardless of what I eat and don't really consider it a problem. So I'm wondering if it's something else.
Christopher Weeks wrote:I add kombu sometimes too, but it's way up high on our pantry shelves and easy to forget. I virtually always add it when making veggie-scrap broth. However, mine retains substantial body even after ten hours and it's one of the things that gets removed like bay leaves. I wonder what's different about our experiences.
Mk Neal wrote:
Christopher Weeks wrote:I add kombu sometimes too, but it's way up high on our pantry shelves and easy to forget. I virtually always add it when making veggie-scrap broth. However, mine retains substantial body even after ten hours and it's one of the things that gets removed like bay leaves. I wonder what's different about our experiences.
I don't know if maybe it depends on the type of bean or the cooking time or the thickness of the kombu. I cooked a pot o chickpeas and the kombu just broke apart into slippery bits of nothing. Then the next week I cooked a pot of black beans and the kombu stayed in a sturdy chunk that I had to remove at the end.
Read about Permies.com site basics in this thread: https://permies.com/t/43625/Universal
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