What have you had for a snack lately?
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GotGarlic
Chef Extraordinaire
If they're boiled peanuts, they're intended to be eaten out of hand, as a snack. I've never heard of people using them in a recipe.Now I have to go digging into the pantry - but not tonight as the pantry is directly under "baby's" room. I would likely drop multiple things and be on 'Mama's' kill list for the next week.
If they're roasted, they can also be eaten as a snack, or used in baking, in peanut sauce, as a garnish, etc., like you would with any other nuts. Taste one before you eat a bunch. Roasting brings out their oil, which can go rancid after a while (not sure how long).
Kathleen
Cupcake
They are only slimy/disgusting if they have sat too long and are contaminated with some kind of munge.They become slimy and disgusting
Sorry, pepper.
I love boiled peanuts. Yes, they are wet but the shell should crack open to expose the nut, which depending on how long they were cooked, should be the texture of a cooked chestnut (not a water chestnut) or cooked chickpea. You can decide how firm you want them. There are as many ways to make boiled peanuts as there are people who enjoy them. People boil them on the stove, cook em in crockpots, use insta-pots, etc. Different seasonings can be used so they are spicy or not. I personally like the peanut taste when boiled, so I don't want to completely cover the taste.
Tons of recipes online. My advice to those who want to give them a try is to find a recipe that uses raw peanuts, some salt, and then seasonings that you feel you may enjoy. Green peanuts can also be used, but I cannot find them reliably fresh locally so often find the taste to be off.
GotGarlic
Chef Extraordinaire
The ones I had were sold by a street vendor in Atlanta on the way from the parking lot to a baseball game. They had been freshly boiled, as far as I know (this was many years ago). I've never had them since, but that's how I remember them. I don't like raw oysters, either.
blissful
Master Chef
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- Mar 25, 2008
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We put the bees in the new hives last night just before dark. Afterwards we shared a snack of battered breaded vidalia onion rings w/ketchup. I could have eaten a big plate of them! I'll be making them again today for a late lunch, yum.
pepperhead212
Master Chef
I see you found them! Did you open them yet?
I made another batch today - this time I made a chipotle sauce, with some dried tomatoes, as well. I blended about a cup of water with 4 generous sized moritas, plus over 3/4 oz dried tomatoes, and blended until totally smooth. Then I rinsed out the VM with a little more than a cup of water, salted to taste, and added a little coriander/cumin powder, and about a half tsp of sugar. Then I pressure cooked it in the IP, for 50 min, and let it cool for a while (I was outside!). Here's the result:
Boiled peanuts, with some tomato and chipotle sauce. by pepperhead212, on Flickr
Yes, found them. I didn't know they were still in the shell! Guess I didn't really read the label - or maybe just don't remember.
Do you always shell them before cooking? Are there times when you eat them with the shell on?
I can't translate the code on the lid. PNUT2 J188X or could be J1BBX.
Pretty sure I'll know if they've gone all canney taste yucky upon opening.
I'm still unsure about them and still don't know what they are supposed to be like or taste.
Pressure cooker is in storage, do you think I sound like a person who's not going to do this?
My sister's coming up later this summer, perhaps I'll just wait for her. She might not even want to open the can as it is so old. LOL - she'll call me a big chicken!
Do you always shell them before cooking? Are there times when you eat them with the shell on?
I can't translate the code on the lid. PNUT2 J188X or could be J1BBX.
Pretty sure I'll know if they've gone all canney taste yucky upon opening.
I'm still unsure about them and still don't know what they are supposed to be like or taste.
Pressure cooker is in storage, do you think I sound like a person who's not going to do this?
My sister's coming up later this summer, perhaps I'll just wait for her. She might not even want to open the can as it is so old. LOL - she'll call me a big chicken!
pepperhead212
Master Chef
The ones I ate when I was a kid were still in the shell - my Grandmother used to cook a large pot of them, when we would visit, and on the way down we would stop a couple places and pick them up, out in the middle of nowhere, where those old black guys would have huge vats of peanuts boiling, on the sides of the roads. The ones I cook have been shelled - I'm lazy, when it comes to these! The only thing that used to be put in them was salt, but I've put Chinese, Indian, Mexican, and Thai seasonings in with them, and all are good, with that same "boiled peanut flavor". Remember, you're just cooking another legume!
Kathleen
Cupcake
We cook them in the shell, but open the shell to eat them. Like Southern edamame.
They are already boiled. The fourth picture shows the instructions for heating and serving them.
pepperhead212
Master Chef
I made a batch of boiled peanuts, with a new flavoring, that came to mind when I mentioned those tea eggs, a while back. So I made a batch with the same flavors in the tea eggs - for 14 oz raw peanuts, I put 3½ c water, 4 tb dark soy, and a little more light soy (about 1½ tb), until the salt tasted right. In one small tea ball a generous tsp of lapsang souchong tea, in another small tea ball a tsp Szechwan peppercorns, 6 whole cloves, and bits of star anise, to equal about 2 stars. Plus 2 sticks cinnamon (about 2½" each), and 2 whole black cardamom (gave it more of that smoky flavor). I mixed this up in the Instant Pot, then cooked 50 minutes, and let it release naturally. This was one of the best flavors I've made for these, and a couple of times I drizzled a little bit of the liquid on some hard boiled eggs.
I see it has been a while since anyone posted in this thread.
I
I followed @Rocklobster's recipe for créton. It's good. I had some on toast as a snack, a couple of days ago. I followed Roch's suggestion for accompaniments and added the olives and pickled onion, it came in the jar of gherkins.
I
I followed @Rocklobster's recipe for créton. It's good. I had some on toast as a snack, a couple of days ago. I followed Roch's suggestion for accompaniments and added the olives and pickled onion, it came in the jar of gherkins.
Hi taxy, do you have a link for Rock's recipe?
Here you go, dragn'
www.discusscooking.com
Cretons: French Canadian Pork Spread
It's that time of year again..this pork spread is something like pate' but quite simple to make..It is traditionally eaten on toast for breakfast, but we've come to add it to the appetizer table at family functions..I usually make it and send family home with some otherwise I'll eat it all.. 1...
www.discusscooking.com
Thank you so much taxy! Saved! and on my list of both to do and the grocers!
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