Ok Ham hock pinto beans? - Page 3 - Graybeard Outdoors
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post #21 of 41 (permalink) Old 11-24-2017, 10:23 AM Thread Starter
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I didn't find any rocks in them but im going to try to cook the rest of them this afternoon. No Thanksgiving left overs because we went out to eat.

The little bit i cooked yesterday came out ok but that was only trying to see if i could do it or not.

Last edited by Niska44; 11-24-2017 at 10:28 AM.
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post #22 of 41 (permalink) Old 11-24-2017, 10:50 AM
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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

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post #23 of 41 (permalink) Old 11-24-2017, 11:39 AM
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Originally Posted by scibaer View Post
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.

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And why do people put carrots into them?
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Originally Posted by Bob Riebe View Post
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

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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.

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Former Captain of Horse, keeper of the peace and interpreter of statute. Currently a Gentleman of Leisure.
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post #24 of 41 (permalink) Old 11-24-2017, 11:59 AM
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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
I told you what I think, but your the one following her around.

If your tired of being played the sucker, divest yourself, but you seem to have a lotta drama needs yourself.

I'm not gettin the "Davy dung" anymore, so I'm not gonna beat on someone that isn't really causing any more trouble for me.
If she/he. Whom ever does, I'll address it.
I frankly see some guys tryin to settle a score with someone, whom "doesn't seem to be" here anymore by proxy.

But since you brought up "lunacy".

Actual lunacy is your corosponding with a drunk for a year or so, by text and phone, and spillin your guts to their inlaws, whom you've never met, about your marital problems.

BTW. Your opinion of "my choices" don't make a tinkers dam to me. "I" think what "I" think, and I don't run with a pack.

"REPUBLIC OF TEXAS"!
To The Politician: if your not right with God, your not right for this country.
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Last edited by Dee; 11-24-2017 at 12:04 PM.
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post #25 of 41 (permalink) Old 11-24-2017, 12:02 PM
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Richard, Linda used to put onion, and a half a jar of "**** On The Red" sauce in the beans, but all that to me taste better after the fact, as sides.

"REPUBLIC OF TEXAS"!
To The Politician: if your not right with God, your not right for this country.
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post #26 of 41 (permalink) Old 11-24-2017, 12:16 PM Thread Starter
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What kind of onion? The purple kind or the white ones ?
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post #27 of 41 (permalink) Old 11-24-2017, 12:18 PM
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We like both, but the onion comes with the beans, not in'em. We also eat yellow cornbread with'em .

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post #28 of 41 (permalink) Old 11-24-2017, 12:22 PM Thread Starter
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Oh. Thanks i was going to throw a whole onion in there lol. Some of these recipes sound like chemistry.

I downloaded a conversion chart on cooking measurements from metric to linear that has helped.

Last edited by Niska44; 11-24-2017 at 12:27 PM.
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post #29 of 41 (permalink) Old 11-24-2017, 02:16 PM
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We like both, but the onion comes with the beans, not in'em. We also eat yellow cornbread with'em .






There you go. What else would anyone eat with them?

Aim small, miss small!!!
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post #30 of 41 (permalink) Old 11-24-2017, 07:11 PM Thread Starter
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The beans worked. And I didn't get them so salty that the dogs wouldn't eat them. The cornbread even came out ok.

From a package of course.
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