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Recipes from Portland's famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager's death. All of these fucking slap.
The lentil soup post is yeah beyond amazing. I know lentil soup doesn't seem like it could be that good. You simply don't Know how beloved the rheinlander lentil soup was. This was a famous soup here.
(PS beans and rice combine into the perfect protein. Nice cheap way to keep your nutrition reasonably intact)
How to Treat A Bean Right, Because Recession
There is a whole wide world of different beans and legumes, from the humble navy bean stewed down to maximum heartiness to the elegant black lentil tossed in a lemon and dill vinaigrette topped with poached salmon. Unfortunately I see a ton of people just dumping some beans out of a can onto a plate and wondering why their McDonald's cued palates can't stand them. My dudes, beans are a staple in nearly every culture and they didn't get that way by unseasoned tinny chalk balls. Here's how to bean.
Selecting Beans
Beyond skipping over the canned when you can, not all dried beans are created equal. While they have a super long shelf life in regards to safety and not inculcating anything that would give us a food born illness they have a shelf life of about one year max in terms of quality. This means that the dusty bag on the bottom of the shelf in a suburban grocery store full of non bean eaters might do you wrong unexpectedly. Cooking will take longer, they may never actually get creamy, you may have a lot of withered "floaters" that never soften. Your best bet (in the USA) is to hit up stores that cater to Hispanic populations or vegetarians. Bulk bins are a great sign but not 100% necessary. A Mexican grocery store near me has bulk bins of pinto, black beans, and occasionally mayocoba as well as fresh(!) chickpeas on occasion. A trip to whole foods or a natural food store will net me cannelini beans or great northern beans and a whole rainbow of lentils that even when buying fancy pants organic are still cheaper than almost any other food staple. Have an Indian or Ethiopiangrocery store near you? Stock the heck up, and grab spices while you are there. More on that later. The only beans I really buy at big box supermarkets are ones that have them stocked near the middle height of the shelf (spots reserved for higher turnover items) and bags of 15 Bean Soup.
Bean Prep
Once you have your beans look them over a bit before you cook them. A quick rinse in a large bowl of water to get any dust or dirt off, make sure there are no small stones mixed in, and toss any withered up floaters you see.
I have taken a lot of J. Kenji Lopez-Alt's great research and food science to heart and he and Daniel Gritzer have a pretty exhaustive bean guide up on Serious Eats if you want the chemistry but the short take away is you only need to soak thicker skinned beans, soaking can take away some of the quality variability if you don't know if the beans are fresh, soaking can leach away flavor and nutrients of thin skinned beans like black beans, and you should cook your beans with salt.
If you are soaking you want to put your beans in a large container like a bowl or a Cambro, and cover them with cold water that is about twice their height. If you have an inch-thick layer of beans you want two inches of water above them. Let them sit 8 to 24 hours then cook them up.
Don't add acid until after cooking, and if your tap water has a low pH to where you find beans don't seem to get tender you should cook them with a smidge of baking soda. Start off with half a teaspoon per pound of beans in order to not effect the flavor too much, and adjust as needed to figure out hour much you need depending on how hard or soft your water is. (Most people will not have to adjust their water pH though, this is just outlier troubleshooting.)
Bean Cooking Methods
My Granny knew what was up with pressure cookers. And now that they are improved so much with new model stove top ones and electric ones like the Instant Pot where the risk of blowing beans into your ceiling is negligible it's one of the best investments for any home cook, even outside of the bean diet. If you don't want to get one though you will need a large pot with a lid on the stove or a dutch oven in a 250F oven with the lid slightly offset
Pressure cooking lets you skip soaking without consequence more than any other method, even with older beans. You don't have to worry about evaporation while cooking. It gives you the maillard reaction throughout the liquid unlike a dutch oven which only accomplishes it on the perimeter (and not at all with the slow cooker), and it's fast. With an electric one you automate the entire process as well.
Pressure cookers allow less evaporation so you will want your bean to water ratio to be less than other methods but soaking comes into play. I'm about 900 feet above sea level. For soaked beans I cover them with one inch of water above the level of the beans, for unsoaked I cover with two inches of water. If you are at a higher altitude unsoaked beans might require more water. For pots and dutch ovens two inches over soaked beans and three inches over unsoaked will be adequate.
Timing will depend on the bean and the method. Smaller beans cook faster, soaked beans cook faster. They're done when they are creamy inside and firm outside with few exceptions such as red lentils. THe best way is to just check the package or google what type of bean for which method you are using
Bean Seasoning
Here's the real rub for me and my real inspiration for writing this. Y'all under season your beans. Entire wars weren't fought for spice trade routes just so people could
forget what a bay leaf was. Your basic template for flavors is going to be Aromatic + Cooking Liquid + Acid. I know it sounds like a lot going on, but frequently one ingredient can cover multiple elements and just two our of three elements will take you far.
Aromatics
• Charred onions or caramelized onions • Mirepoix or trinity • Minced garlic and/or ginger • Fennel • Herbs such as bay leaves, rosemary sprigs, thyme sprigs, sage, cilantro, parsley, oregano, epazote, tarragon • Spices such as cumin, cloves, cardamom, turmeric • Spice blends such as garam masala, Cajun seasoning, Indian curry powder blends, BBQ rubs, Berebere • Chilis. Jalapeno, serrano, dried guajillo, canned chipotles in adobo, hatch chilies, canned diced green chilies. Just chilies.
Cooking Liquid
• Stock or broth is bare minimum. Get Better than Bouillon or a similar concentrated stock paste if you don't want to make your own but if you ever buy a rotisserie chicken you should really try making your own. l've used miso paste before when I had nothing else on hand. • A few shakes of Liquid Smoke. • Canned diced tomatoes (with or without chilies) • Some shakes of Fish Sauce AKA Nam Pla • A bit of Worcestershire • A glug of wine • Some beer (maintenance mode)
Acid
Once it's finished cooking a little acid can go a long way. A splash of vinegar, a squeeze of lime or lemon, hot sauce buffalo sauce, and suddenly the dish has new heights and depths.
[ HEADS UP FROM ALT TEXT ADDER: DO NOT ADD ACID WHEN COOKING IN A CAST IRON POT. It will react to the material and make everything taste nasty. This includes tomatoes! ]
Bonus
A bit of chorizo. Nduja. Some thick smoked ham, or even a bone from a smoked ham. A few sausages. A smoked turkey leg. Tasso. Andouille. A few slices of diced bacon. If it's meaty and salty and you don't have enough to make a meal of it use it as a flavoring agent in beans,
Storing Cooked Beans
Fridge 'em for 5 or 6 days without issue in a covered container or freeze them. Beans freeze wonderfully and you can bulk cook these, put some in a quart ziplock bags and freeze them up to 6 months. This is a great way to cycle through different flavors or types if you are getting burnt out.
Bean Flavor Combos
• Black beans + bell peppers, onions, garlic + bay leaves
• Black beans + onions + orange peel + all spice
• Black Beans + cumin and onion + cilantro + lime
• Pinto beans + onion and jalapeno + cumin and epazote
Reblogging the Alt Text version and adding two links I took from other reblogs:
The first is an FDA advisory basically saying that you shouldn't use a slow cooker on beans because they won't reach a temperature high enough to break down natural toxins found in some beans. They also state that dried beans should be soaked for at least 5 hours before boiling for at least 40 minutes (to neutralize the previously mentioned toxins).
The second link is the reddit source:
I also recommend going into the reblogs because there are a bunch of recipes and tips, including ones for people on digestive restrictions.
Also, please do not listen to how people talk about cover letters on this site. Cover letters are important, and in many industries you can be damn sure they'll be read. And no, they're not 'fanfic about working in your office', or just re-stating the resume contents in a fancier guise. If you treat them like that, then of course they're not doing much for you. That makes you sound like a syncophantic windbag, and it's not doing anything else to help.
I was trained in the dark arts of the cover letter by my mother, who is a hiring manager. And her training has paid off: I've been consistently told my cover letters are excellent. Let me pass on the wisdom.
The job of a cover letter is to give a prospective employer strictly more information than is on the resume. This is where you take the resume contents and put them into context. You look at the job requirements (you are looking at the job requirements before applying, right?) and look at your resume and ask the question (in your head) "why would a person think this candidate would be good for this job?" and your cover letter is the answer to that question. If you don't answer that question, the hiring manager is going to have to do it themselves, and you have way more information to work with than they do.
This is especially important if you're moving from one industry to another, because then the relevant connections aren't obvious. It's also very important if you're overqualified, because then you can use the letter to say "I know it looks like this job would be too entry-level for me, but I'm interested to pursue it for reasons x, y, and z". You can also use this space to explain away something that might otherwise be disqualifying, like job-hopping or a long break in employment. The tone to strike here is always matter-of-fact and constrained to topic - don't go into detail about health stuff or personal tragedy, just tell them what they need to hear: that this period of your resume was affected by [bad thing] but that it's now in the past and you're looking forward to the next chapter. Remember, one of the things they're trying to learn is whether you'd be content in this role, or whether you'd be miserable and leave after 2 months, which would force them to do all the work of hiring again. You're trying to establish that you will fit right in and not cause problems. Knowing what drew you to this job in particular (and don't just say 'money', that's true for everyone) helps with that.
And the other mistake? Everyone writes cover letters that are too long. One page is fine. Two is the absolute maximum, and that's if you have a lot of specific things to say. It's a waste of your time and theirs to pad it out with fluff. Of my two most recent successful cover letters (i.e. jobs for which I was interviewed) one was 390 words and the other was 550. That's the length of this post. How long did it take me to write this post? About 15 minutes to write, 5 to proof and edit. That's how long you should be spending on a cover letter, maximum.
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Also, please do not listen to how people talk about cover letters on this site. Cover letters are important, and in many industries you can be damn sure they'll be read. And no, they're not 'fanfic about working in your office', or just re-stating the resume contents in a fancier guise. If you treat them like that, then of course they're not doing much for you. That makes you sound like a syncophantic windbag, and it's not doing anything else to help.
I was trained in the dark arts of the cover letter by my mother, who is a hiring manager. And her training has paid off: I've been consistently told my cover letters are excellent. Let me pass on the wisdom.
The job of a cover letter is to give a prospective employer strictly more information than is on the resume. This is where you take the resume contents and put them into context. You look at the job requirements (you are looking at the job requirements before applying, right?) and look at your resume and ask the question (in your head) "why would a person think this candidate would be good for this job?" and your cover letter is the answer to that question. If you don't answer that question, the hiring manager is going to have to do it themselves, and you have way more information to work with than they do.
This is especially important if you're moving from one industry to another, because then the relevant connections aren't obvious. It's also very important if you're overqualified, because then you can use the letter to say "I know it looks like this job would be too entry-level for me, but I'm interested to pursue it for reasons x, y, and z". You can also use this space to explain away something that might otherwise be disqualifying, like job-hopping or a long break in employment. The tone to strike here is always matter-of-fact and constrained to topic - don't go into detail about health stuff or personal tragedy, just tell them what they need to hear: that this period of your resume was affected by [bad thing] but that it's now in the past and you're looking forward to the next chapter. Remember, one of the things they're trying to learn is whether you'd be content in this role, or whether you'd be miserable and leave after 2 months, which would force them to do all the work of hiring again. You're trying to establish that you will fit right in and not cause problems. Knowing what drew you to this job in particular (and don't just say 'money', that's true for everyone) helps with that.
And the other mistake? Everyone writes cover letters that are too long. One page is fine. Two is the absolute maximum, and that's if you have a lot of specific things to say. It's a waste of your time and theirs to pad it out with fluff. Of my two most recent successful cover letters (i.e. jobs for which I was interviewed) one was 390 words and the other was 550. That's the length of this post. How long did it take me to write this post? About 15 minutes to write, 5 to proof and edit. That's how long you should be spending on a cover letter, maximum.
ignoring everything the pandemic response specialists were saying was good for the economy tho. State governors and federal agencies with no medical experience and no economics education told us so
My partner and I are dating and talking about marriage Someday™️, but neither of us are ready right now. Currently my partner and I split housing costs that he pays the rent and I pay utilities because he has a higher income than me.
I just unexpectedly inherited a house. The mortgage is less than our rent so we are going to move there. However it is very much my house, but I can’t afford the mortgage on my own even though it’s way less… do you have any advice on how to split finances? I’m not sure how to proceed here.
First off: condragulations! This is all very exciting.
I'll link to our advice on splitting finances below. But the basic advice amounts to this: have him pay you rent as a tenant. And that rent should be proportional to y'all's income. So for example, if your income is $100/month and his is $300/month, then his rent should be 2/3 of the monthly mortgage (nice round numbers for ease of mathing). Then just put his rent toward the mortgage.
When and if you get married, keep the monthly payments proportional with your income, but consider adding his name to the deed of the house. That way he'll have partial ownership. In the event of a divorce, he'll be entitled to a portion of the equity in the house. Or don't! You could keep it as an asset in your name alone. Just know that for the sake of fairness, a judge might require you to pay him out of the home equity if you ever get divorced.
Anyway, that's our advice! Here's more:
Season 4, Episode 2: “We’re Moving in Together but Don’t Plan To Get Married. How Can We Split Finances Fairly?”
A Guide to Sharing Finances with Someone Other Than a Romantic Partner
Honestly, knowing that you need a Plan(tm) is a good start.
I'd also recommend having an official document about rent, leases, etc. That way if something happens you have your ass covered in case things go south in your relationship. Better to work out the details now while you still like each other than have to do that on top of a messy breakup.
On a general note, I'd recommend keeping the house in your name, at least until you and your partner are talking marriage. It's again a question of ass-covering.
An official document will help in the event of a non-messy breakup, too. Obviously I'm rooting for any couple in this/a similar situation, but if a breakup does happen, having an actual rental agreement in place will help with future rental approval.
Source: in another life I worked at a company that reviewed and advised on rental agreements. Someone with an actual lease (even if it's with a relative) is generally seen as a better bet than someone with a verbal agreement. It's not fair, but here we are...
posting this with every artist tag i can think of, even if you dont do crochet, PLEASE TAKE RESTS FOR YOUR HANDS!!! no matter what medium artist you are, take care of your articulations
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#I must locate the list of 107 zucchini recipes#I'm not even growing zucchini this year I just like it lol
YOU ARE IN LUCK (assuming you're able to read these)!
Zucchini is summer's gift. Embrace it with simple grilled zucchini, crunchy fried zucchini, ever-popular zucchini bread and all the options
Apparently this is just the best zucchini recipes. They aren't even including their bad and mediocre options.
In the third stitch from the red chain, ch 10
skip 2 st, 8 hdc [8]
slst and cut off extra yarn, weave in from behind
Head (green yarn) - 00:31:00
R1: ch 14, slst in the first ch making a circle
R2: ch1, hdc2tog, 10 dc, hdc2tog, slst ch 2 [12]
R3 dcinc, 2 dc, 6hdc, 2dc, dcinc, slst ch 2 [14]
R4: 2 dc, 3 hdc, 4sc, 3 hdc, 2 dc, slst ch 1 [14]
Cut off yarn
Upper lip - 00:40:15
At the 5th st from the head, insert green yarn
R1: ch2, dcinc, 6dc, dcinc [10]
R2: ch2, turn dc2tog, 6dc, dc2tog [8]
R3: ch2, turn dc2tog, 4dc, dc2tog [6]
R4: ch2, turn dc2tog, 2dc, dc2tog [4]
ch1, cut off extra yarn
Lower lip - 00:47:44
R1: ch1, 6 hdc [6]
R2: ch1, turn hdc2tog, 2hdcdc, hdc2tog [4]
ch 1 turn
Attach red mouth piece and tongue by sc in every stitch, slst,
Cut off extra yarn and weave in
Stuff in
Eyes (white yarn) x2 - 00:53:40
R1: MR, 6sc in MR [6]
R2: slst, ch1, 6 sc [6]
slst and cut off extra yarn
Glue on eyes and heads for pupils
Attach head and tail at opposite ends,
Put stitch marker 4 st away from each direction for limbs
Legs x4 - 01:01:24
ch7, slst, skip 1 st st, 2 slst, (ch2, skip 1st st , 2 slst) *2, 4 sc, slst
Cut off and weave in yarn
Abbreviations + additional links under the cut
Abbreviations
R1 = Row 1
MR = magic ring
ch = chain
st = stitch
slst = slip stitch
sc = single crochet
dc = double crochet
hdc = half double crochet
inc = increase
dec = decrease
dc2tog = double crochet 2 together (used for decreasing)
hdc2tog = half double crochet 2 together (used for decreasing)
[12] = the amount of stitches you should get for that row (especially for increase/decrease instructions)
See this article about the abbreviations + video showing how to do a magic ring: https://catherinecrochets.com/what-does-mr-mean-in-crochet/
Another article about abbreviations : https://joyofmotioncrochet.com/crochet-abbreviations-and-terms/
Here's another article, showing some of the differences between USA vs UK abbreviations: https://peacefulcrochet.com/us-vs-uk-terms/
Finally a hand sewing tutorial on a hemline that isn't just the ladder stitch! the ladder stitch disappears when you tighten it, but it's not meant for hemlines because it breaks really easily! The overlock stitch is more stable, so it holds much longer, and it won't pucker or warp the fabric!
grabbed all of the ebook versions of the folger shakespeare library's annotated versions of shakespeare's plays (+sonnets and poems) and put them all in one place in case anyone is interested
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btw I’ve found these stretches from the WAK blog very helpful when knitting a lot:
Plus make sure to take breaks regularly - and stop if anything starts to hurt!
especially with gift knitting I know it can be tempting to push through it for a deadline, but it’s really not worth causing long term injury. (And anyone knit-worthy should be understanding of that, imho.) Stay well :)
With the Namaste movement, because I climb as well, I like to rotate my hands away from my body, so the steepled fingers are pointing outwards, rotate as far as I can until I feel a gentle stretch down the insides of my forearms. Give it a try!
so many useful things on the interweb @referencereferencereference - Tumblr Blog | Tumlook
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