Bill Siemer grew up on a farm in Lassen County, played basketball at Shasta JC, went to Vietnam, became a newspaper reporter and then a lawyer and now considers himself a champion of the story that needs to be told. He lives on the bank of the river and takes pictures.
In reply to Karen Calanchini. Never done it with cabbage, but sweating cucumbers with salt before making tzatziki makes a big difference. For health & environmental* reasons I now get about 1/3 of my protein from beans. To make dry beans excel, soak them in heavily salted water overnight. Saute some garlic & onions before […]
In reply to Doni Chamberlain. I make many coleslaw recipes and I have never drawn out the moisture from the cabbage, never even heard of doing that except with eggplants
I buy beans from Rancho Gordo and have several favorites. Just recently, I made a pot of Good Mother Stallard maroon, brown, and cream beans. A creamy interior, and the pot liquor is fantastic. I never soak the beans, but cook them in chicken or beef stock in the slow cooker. The seasonings I use […]