Wed, May. 12th, 2010, 06:58 am
I'm still struggling with that "generic" slow cooker cookbook that's actually written for Americans. Does anyone know where I can get chipotle chilis in Brisbane? For the purpose of making Boston Beans, do lima beans count as "white" beans? They're white, so don't they count?
Tue, May. 11th, 2010 09:09 pm (UTC)
This site may help youchipotle pepper (chile) = smoked jalapeno pepper = chile seco Pronunciation: chuh-POT-lay Notes: These lend a wonderful smoky flavor to sauces. They're usually canned in adobo sauce, but you can also buy the dried peppers in cellophane bags. Substitutes: (for chipotles in adobo sauce) 1 tablespoon catsup + 1/2 teaspoon liquid smoke + 1 jalapeno pepper OR morita (smaller) OR mora OR ancho (larger and milder)
cannellini bean = white kidney bean = fazolia bean Equivalents: 1 cup dried beans yields 2 1/2 cups cooked beans Notes: You've probably already encountered this Italian bean in minestrone soup or a bean salad. It's prized for its smooth texture and nutty flavor. Substitutes: fresh cannellini bean OR Great Northern bean OR navy bean OR calypso bean (black and white coloring; takes less time to cook) OR flageolets
Happy cooking ratty
Tue, May. 11th, 2010 11:24 pm (UTC)
Thank you, that does sound like a useful website, but I don't think I'll have any better luck finding "liquid smoke" or mor(it)a. I should ask my ex; he is an avid cook and has a taste for spicy food. A local Mexican specialty store for other "common" ingredients such as tomatilloes would be very helpful too.
As for beans, I think I'm just looking in the wrong places.
Tue, May. 11th, 2010 09:59 pm (UTC)
I never thought of that... American food being foreign. But then again I am an American Rat, it is easy to forget that the things I can get here (like chipotle peppers) might not be easy to come by else where.
I like to think I am fairly open minded and respectful toward the rest of the world and other cultures. End the end however, when it comes to the small things I can be just as daft as the rest of the Yanks.
Good luck on the slow cooker,
Ryngs D. Ratt
Tue, May. 11th, 2010 11:35 pm (UTC)
I adore Americans and their food, and there are also significant overlaps as you'd expect for a Western Industrialised nation, but much of it is foreign to me.
I should also confess to a certain hypocrisy here: Above I'm complaining about an American cookbook masquerading as a generic cookbook, but I intentionally picked out American recipes, maybe to allay my sense of homesickness.
Wed, May. 12th, 2010 08:58 am (UTC)
You'd be surpised what you can't get here.
Kraft Macaroni and Cheese (it's very different here, and LOT more expensive)
Hamburger Helper (or any 'meat' helper)
Cookie Dough in a tube
And much much more.
Wed, May. 12th, 2010 07:17 pm (UTC)
I don't think I'd miss those three...
Wed, May. 12th, 2010 10:06 pm (UTC)
Actually, you can get cookie dough in a tube. I've eyed it a few times now.
Tue, May. 11th, 2010 10:50 pm (UTC)
Definitely not lima beans. White beans are a variety of common bean (related to black, pinto, and kidney beans). What sort of warning does the cookbook give you about the toxicity of that variety of bean? That's a pretty important concern with slow cookers since they normally don't go hotter than a simmer.
Tue, May. 11th, 2010 11:27 pm (UTC)
Toxicity?! Is that relating to lima beans, white beans, or both? The recipe calls for the beans to be soaked overnight or boiled for an hour if you're in a hurry, so I expect that would allay any concerns about toxicity. (Still, it might have been nice for the recipe to mention this.) All I've been able to find so far are canned white beans, for which I suspect I should be skipping the soaking stage entirely, having already been thoroughly soaked.
Wed, May. 12th, 2010 12:32 am (UTC)
Many beans and especially red kidney and white cannellini contain toxic compounds that are deactivated by boiling. Slow cooking without boiling may activate the toxins, making the beans more toxic than if they were eaten raw. This isn't a problem with canned beans since they come preboiled.
Wed, May. 12th, 2010 12:47 am (UTC)
Good to know! Thank you for looking out for me. Based on your link above, the beans will be safe so long as I follow the recipe correctly. But I never realised that skipping a step could have such dire consequences.
Tue, May. 11th, 2010 11:13 pm (UTC)
Getting chipotles might be difficult if they're not part of your usual cuisine. I only ever saw them once here, when one supermarket was blowing them out, probably to remove them from their selection and make room for other things that'd sell better.
Might be worth seeing if there's any specialty stores that have them, though; large supermarkets with a broad selection also might. Alternatively, you might be able to order them online.
Not sure about the beans, but you could just experiment. :) If you can't find one "basic" ingredient like that, just substitute something else that you've got and that you like.
Wed, May. 12th, 2010 02:11 am (UTC)
But then what would I have to complain about? ;) Besides, it was enough trouble finding those cookbooks. I think we need a new paradigm when it comes to recipes.
Wed, May. 12th, 2010 12:25 am (UTC)
For chili you MUST use white beans.... Lima beans will turn to mush in a slow cooker.
Also, Chipotle (smoked) Chilis can and Vac-pac very well, so if you can't find them local you can buy them on the Internet.
Wed, May. 12th, 2010 03:05 am (UTC)
furryguys: To Marko The Rat from Brownee Bear
I,m not sure White Beans are usally Llama Bean or something I think there is such thing as White Beans you just haffta to shop around at Diffrent Grocery stores.
Wed, May. 12th, 2010 05:04 am (UTC)
I Googled "Mexican food in Australia" and found this site:http://www.aztecmexican.com.au/
That site didn't tell me where one could purchase their products and I assume they mostly are suppliers to restaurants. You might just ask them via email.
As for the peppers, I might suggest roasting your own red or yellow bell peppers over a wood fire. I do this often in the summer. I just put them on the barbie (is that really what you call it?) over serious flames from natural wood and leave them on until they are very blackened. You can eat them by scraping off the blackened skin with a knife (and cut out the seeds) or you can drop them in cold water to help the skin slough off, much as you would to skin a tomato. Roasting peppers over a wood fire gives them a nice smoky flavor that I don't get when roasting them over a gas or electric grill, though they can also be roasted that way.