Comments on: Continuous pulse https://freakytrigger.co.uk/ft/2011/01/continuous-pulse Lollards in the high church of low culture Fri, 21 Jan 2011 09:38:36 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Chewshabadoo https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780338 Fri, 21 Jan 2011 09:38:36 +0000 https://freakytrigger.co.uk/?p=20419#comment-780338 My absolute favourite are Alubias del Tolsa which are an incredible pulse which unfortunately only appears to grow well in a small part of the Basque region.

http://www.alubiasdetolosa.com/index.php?id=es

We tried to grow some once when we were living in Brighton, but I think only one of the beans produced anything at all.

They are usually boiled into a stew and served with local blood sausage and sliced, barbequed pork belly. One of the best things I’ve ever eaten, from an area renowned for the quality of food.

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By: Chelovek na lune https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780262 Fri, 21 Jan 2011 01:26:01 +0000 https://freakytrigger.co.uk/?p=20419#comment-780262 @3, yes, Puy lentils are royalty among pulses. I wouldnae touch a lot of the other bean things you mention – but am quite a fan of lentils.

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By: Pete https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780153 Thu, 20 Jan 2011 17:46:15 +0000 https://freakytrigger.co.uk/?p=20419#comment-780153 I heart Pearl Bailey.

(This is my lasting tribute to my Grandfather who made this “joke” every time we had a stew). That said, the cereal side of this conversation should not be ruled out.

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By: wichita lineman https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780142 Thu, 20 Jan 2011 17:12:22 +0000 https://freakytrigger.co.uk/?p=20419#comment-780142 Yes.

(puts tin of Heinz baked beans in a pan and shuts up)

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By: Chewshabadoo https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780134 Thu, 20 Jan 2011 16:47:11 +0000 https://freakytrigger.co.uk/?p=20419#comment-780134 Barley’s cereal though innit.

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By: wichita lineman https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780119 Thu, 20 Jan 2011 16:14:12 +0000 https://freakytrigger.co.uk/?p=20419#comment-780119 Pearl barley. So tasty. No need to soak for 8 hours, just rinse them and stick them in a casserole for 90 mins.

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By: Chewshabadoo https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780116 Thu, 20 Jan 2011 16:08:51 +0000 https://freakytrigger.co.uk/?p=20419#comment-780116 Re: Soaking. I find the cheats method of pouring boiling water over them, soaking for an hour, draining and then rinsing works just as well as an 8 hour soak.

For even quicker pulse cooking get a pressure cooker, and reduce your cooking time to about a quarter.

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By: Kerry https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780115 Thu, 20 Jan 2011 16:08:43 +0000 https://freakytrigger.co.uk/?p=20419#comment-780115 @Hazel “Or possibly nothing doesn’t suit them.”

I think this is the real truth. Om nom nom lentil ice cream.

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By: Hazel https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780079 Thu, 20 Jan 2011 14:13:59 +0000 https://freakytrigger.co.uk/?p=20419#comment-780079 @Kerry- Yes, pretty much as soon as I wrote ‘steak’ I was like ‘actually that would be great’ but I was at a loss of anything else to fill the word space so there it is. Perhaps egg would not go with lentils? Or possibly nothing doesn’t suit them.

@Pete- my problem is I KNOW there’s loads of them. There’s ALWAYS loads of them. I could run a Hare Krishna stand for a week off my cupboard. It’s the buying in all the different colours that does it… Re: Puy, this is a good point but I meant that you couldn’t get a fancier form of red lentils. Must get self some Puy lentils, actually, just to add to the value of the Mog Lentil Surplus.

@Jack Fear- if I could teach myself this skill my life would have run far more smoothly! Unfortunately I think about my lunch/breakfast more and rarely eat proper dinner, no doubt to my detriment. Slow cookers are steadily coming in (in fact my favourite enquiry when I worked for Waterstones was someone asking if we had a chart of bestselling slow-cooker cookbooks) but they’re not a standard kitchen object. In fact it took me a long time to realise that they’re not pressure-cookers.

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By: Jack Fear https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780061 Thu, 20 Jan 2011 13:39:46 +0000 https://freakytrigger.co.uk/?p=20419#comment-780061 The trick is to master the culinary time-shift — to start thinking about tomorrow’s supper shortly after finishing tonight’s. That way, you can chuck the beans in to soak before you go to bed, so you don’t have to deal with it in the morning.

And are slow cookers a known thing on that side of the Atlantic? They’re a pretty big deal here in the States, and I think it’s the best investment a chronic bean-eater can make. Again, it takes a bit of prep work the night before — chop some veg, toss ’em in a plastic bag and stick it in the fridge overnight while the beans soak — but it’s so satisfying to throw everything in the crock in the morning, push a couple of buttons, and know that you’ll have a hot meal waiting for for you when you come home from work. Close your eyes for a moment and you can pretend that you have a personal chef.

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By: Pete https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780033 Thu, 20 Jan 2011 12:44:31 +0000 https://freakytrigger.co.uk/?p=20419#comment-780033 Oh and gourmet lentils: you can get’em. Start with Puy and move up…

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By: Pete https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780031 Thu, 20 Jan 2011 12:43:20 +0000 https://freakytrigger.co.uk/?p=20419#comment-780031 I used to have this problem, which I have recently solved via the joy of the mobile phone. All the foods that I buy when I worry I may not have enough on the way home I have put in one cupboard. I then take a photo of the contents of this cupboard once a month. THUS, when I am making a stew and wonder if I have enough split peas and pearl bailey. I can just check the photo rather than buy a new packet.

Another way to use them is to increase the amount of stuff you braise. A braised chicken leg takes about 35 minutes, as do lentils to tender. So braise and throw a handful in every time.

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By: Kerry https://freakytrigger.co.uk/ft/2011/01/continuous-pulse/comment-page-1#comment-780024 Thu, 20 Jan 2011 12:21:50 +0000 https://freakytrigger.co.uk/?p=20419#comment-780024 Steak and lentils sounds delicious! I once had a roast chicken breast with black lentils and it was TASTY.

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