Here is the Homesick Texan’s Texas caviar I talk about all the time. She’s really good with assertive, balanced flavors.
At this altitude (Macondo is the other mile-high city >:-() cooking beans is something that pretty much does not occur. I don’t know how the millions of Mexis here do it — and they do do it, but me I never could get them cooked in under three days. So I got a pressure cooker and they’re cooked to perfection in 10 minutes. I got the one recommended by Cooks’ Magazine, the Fagor Splendid 6-quart pressure cooker.
I always feared pressure cookers but that was stupid. Soak beans overnight, have them cooked in 10 minutes = instant bean-based soup, chili, humus, what have you, much less expensively than canned beans, and with more delicious beans, too. I cook a pound of dried whatever — the one$ from the food coop are, in fact, prettier and ta$tier — and stick half in the freezer. There’s nothing more delicious for dinner than Hoppin’ John, if you’re wondering what to do with extra black eyed peas.
My other Healthy Lunch Meat Chronicle discovery was at the prepared food cold case in the local hippie dippie food coop. They call it Burmese Crunchy Ginger Salad, but Uncle Google tells me the Burmese call it gin thoke.
My name is Jeannette, and I’m a crunchaholic. Honest to God, I need to crunch at least every other day or there’ll be hell. to. pay. As in, sleepwalk to the 7-11 in my footed pajamas and rifle the potato chip rack in my sleep, awakening with a circle of Cheeto-colored salt around my lips that can’t be accounted for. Weight Watchers and Lean Cuisine could make you want to slit your wrists mainly for the LACK OF CRUNCH.
Gin thoke to the rescue. There are several recipes for it on the internets. The ingredient list from the Fante Se hippies who make it is as follows:
Here’s one with tomato and sesame with chick pea flour sprinkled over it:
And one with toasted chickpeas as part of the crunchies, as well as toasted chick pea flour, and not as nummy a fish sauce/lime dressing as most:
This one is my favorite so far, with sauteed dried lima beans and Napa cabbage:
The Fanta Se hippie gin thoke comes with the ginger and jalapeno nestled on the very finely shredded cabbage, with the sauce in a little lidded cup and the crunchies in their own baggie. I have to say, there is nothing, nothing, like crisp sizzled thin slices of garlic, carefully drained. Something I was making called for a garnish of these and I acquiesced to what seemed like another eon of labor just for decoration.
But no. Crunch Nirvana.
So any version of gin thoke that goes down here at the Rancho Atomico will haz garlic AND shallots, crisp fried. The peanuts, coconut and shrimp flakes are keepers too. The crisply fried yellow split peas are hilarious and absolutely delicious. Those Burmese!
I wonder what the toasted garbanzo flour is all about? I have some. Maybe I’ll try it. I think I’ll try toasted chickpeas and tomatoes too.
But this week it’s Texas caviar, mmmm hmmmm.