so now, dee and bob ( niskas biggest detractor in most respects ) are now teaching her how to cook? wow.. just wow ... no other words can describe the lunacy of this place ..or its members
Aw cummon man!
The way I feel about it, as if anyone cares how I feel,
is that it really doesn't make any difference who he/she/them is/are as long as he/she/them make reasonable posting contributions! You know, ask a decent question and you will get a decent answer type of thing.
And why do people put carrots into them?
Some people put in carrots, some put in celery, some put in onions, some put in what ever they want.
This pretty much answers your question. But carrots, celery and onion (a combination of aromatics called Mirepoix) are a base for many recipes. read https://www.thespruce.com/what-is-mirepoix-996133
Ahhh **** No! Linda said throw them two ham hocks in with the beans and cookem together. Bone an all.
Yup, Tell Linda I agree with her!
I love beans! Here's what I do:
- wash beans and soak overnight,
- wash smoked
Ham Hocks and slice skin from one bone end to the other. (I feel that when it cooks it opens up and exposes more surface area to the cooking liquid)
- prepare the mirepoix
- add water
- add spices and ham hocks (I use bay leaves, peppercorns & garlic but what you use is up to you)
- Bring stock to a boil, reduce heat and simmer.
- Remove ham hocks and strain broth
- add back ham hocks
- add beans
- bring to a boil then reduce heat and simmer until beans reach the level of doneness you prefer.
I use this base for all beans and other stuff like collards. Many times I will substitute hog jowls for the ham hocks.