Wednesday, January 09, 2008

Kitchen Window:
Revitalizing the Dried Bean

Click to enlarge.

Mah'moud was a big man — about 6 feet 3 inches and 250 pounds — so people noticed when he walked down the street leading a turkey by a string around its neck. He was on his way to the backyard of our house in a suburb of Cairo, Egypt, where I lived the year I turned 18 and where he worked as our cook.

You can read the complete article at Kitchen Window.

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2 Comments:

Blogger Ed Bruske said...

Beans are one food that seem to do alright in the canning process. But cooking dried beans is one of the most satisfying things you can do in the kitche. People should not be intimidated by dried beans, but I see the selection really shrinking at the local groceries.

1/12/2008 12:32:00 PM  
Blogger Kevin said...

Ed,
Beans do can well, but all you can do with canned beans is layer flavor on top while beginning with dried beans allows you to get flavor inside.

On a related note, I almost always cook rice in some sort of broth or stock.

1/12/2008 12:53:00 PM  

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