Noci terrestri bouillé

Boiled peanuts, perhaps more than any other Southern snack, inspire a kind of intense cultural loyalty, one that crosses all lines of class and race\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\. That may be why we missed them so when we moved away from Charleston to colleges in Massachusetts, and it's why, when we began to sell Southern foods by mail order after college \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\(our liberal arts degrees be damned\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\), we used the boiled peanut as the keystone in our little mail-order foods catalogue, which we named 'The Lee Bros\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\. Boiled Peanuts Catalogue' \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\(boiledpeanuts\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\.com\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\)\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\. Boiled peanuts are associated with the outdoors, and can be purchased in the Charleston area by the side of the road from vendors set up in vacant lots and sandy strips on the way to the beach, adjacent to the ballpark, or at fairgrounds\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\. They are prepared in homes as well, but rarely seen in a restaurant setting \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\(with a few exceptions these days: Hubee-D's, Hominy Grill, The Bar at Husk, and The Wreck\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\)\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\.

Come nome imbarazzante, ha cucinato e bagnato arachidi di alcuni ostacoli per il piacere universale. A loro non piace un gusto o un'umidità potente nelle dita perché decidono di separare e raggiungere una certa esclusività, il che è difficile a questo proposito. Concorrenza solo con il gusto, la mente aperta è divina. E l'odore delle arachidi di cucina fa parte del piacere di questo processo. La proprietaria di nostra nonna, la defunta Elizabeth Jenkins Young, ci disse una volta (nella sua deviazione dell'accento di Charleston con l'educazione dell'isola sull'isola di Edista) che l'odore delle nostre mandorle cucinava nel tallone di sua nonna su patate fresche. Non è che non gli piaccia; Lo ha reso orgoglioso, un freno per un piccolo adesivo cotto nel finestrino posteriore del coniglio blu VW, che ha vinto l'asta del festival del 1983.

Keď arašidy v poslednej dobe padajú a chladia ako čerstvá zelenina namiesto sucha, nazývajú sa „zelená arašid; A stojí za to hľadať ich ďalšiu citlivosť, keď sú k dispozícii \\\\\\\(zvyčajne v lete a jeseň\\\\\\\)\\\\\\\. Niektoré zelené arašidy budú mierne nezrelé a rovnako ako mäkký krab môžete konzumovať celé, škrupiny a všetko\\\\\\\.

Informazioni sul reddito

• Tempo totale

  8 ore di immersione, 8 ore di cottura, 2 ore di raffreddamento

• Il raccolto

  DO: 4 libbre, sufficiente per 8 per i rinfreschi

Ingredienti

Preparazione

1. Passaggio 1

   1 Nel brodo da 10 a 12 litri, mescolare 1/2 tazza di sale in 2 stufe fino a quando il sale non si dissolve e aggiunge arachidi grezze. Usa una ciotola grande o due per immergere le arachidi galleggianti. Vai alle 8 del mattino o di notte. (Questo passaggio consente di risparmiare un certo tempo di ebollizione e quindi carburante, ma se non hai tempo lussuoso, questo passaggio manca. Anche salva se si utilizza un verde lussuoso).

   Fase 2

   2 Sottolinea l'acqua sommersa e riempi la padella di noce 2 galloni di acqua morbida e il resto del vetro di sale. Considera il livello dell'acqua sul lato del bacino. Prendi, riduci il fuoco e bolli, coperto da 6 a 8 ore (o 2-3 ore per mandorle verdi), mantieni l'acqua in una casseruola o più originale con una regolare aggiunta di acqua fino a quando le mandorle sono morbide che la castagne cotta nel forno o morbida.

   Passaggio 3

   3 Ak sa arašidy varia 3 hodiny \\\\\\\(alebo 1 hodinu pre zelené mandle\\\\\\\), ukážte, že overujú svoju textúru a slanosť\\\\\\\. Odstráňte arašid a keď je dostatočne studená na to, aby som jazdil, otvorte kryt a žuvte do jadra, žuvajú malú soľanku\\\\\\\. Ak sa arašidy ohýbajú, musia sa variť ešte viac\\\\\\\. Ak soľanka nemá dostatok soli, pridajte pre množstvá 1/4 šálky; Ak je veľmi slaný, vyberte časť vody a vymeňte rovnaký objem sladkej vody\\\\\\\. Predtým, ako sa pokúsite znova, nechajte hodinu, aby sa slanosť zhodovala\\\\\\\. Vyskúšajte každú hodinu, kým arašid nie je príjemne a slaný a chutný ako dobrý pickup\\\\\\\.

   Fase 4

   4 Quando le mandorle vengono cotte per soddisfare, spegnere il fuoco e dirigersi verso la padella per un'ora (o 30 minuti su arachidi verdi). Con il raffreddamento di guida sufficiente, scolarli e utilizzare o conservare in un contenitore chiuso, frigorifero o congelatore in un guscio. (Le arachidi di cottura avranno 7-10 giorni in frigorifero e diversi mesi nel congelatore).