[CH] Hot Boiled Calvin Nuts

Rockin' Randy (ledbelly99@yahoo.com)
Mon, 13 Sep 1999 21:19:29 -0700 (PDT)

Hi,

And just when you thought the thread was dead ...

A few folks wrote me about a boiled peanut recipe.  I gave the traditional
method (once again there are as many recipes as there are roadside stands)
and promised to get back after trying a batch in the Howle-O-Matic
Pressure Cooker and Canner.

I bought a 1 1/2 lb bag of raw in-the-shell peanuts. I put them in the
cooker (8 Quart) along with:

1 Tablespoon Garlic Powder
2 Tablespoons Salt
A few chunks of Rockin' Randy's Fish Sauce Hab Pickles (Top Secret Recipe)
1 Tablespoon Papain based Unspiced Meat Tenderizer
3 Tablespoons Calvin Powder
Enough water to cover the nuts until they start to float

(I usually add Campbell Flakes to Calvin Powder but I plan to use the
flakes in my next culinary experiment) 

I put a small pan on top of the peanuts.  I put taters in the pan to make
use of the room, heat and to hold the peanuts under.  I cooked them at 10
lbs for an hour.  They weren't quite salty enough so I added more salt
(more on this later).  I cooked another 15 minutes and Walla! (I always
wanted to say that)- Perfect Hot Boiled Calvin Nuts!

These things could be marketed!  They came out exactly to my liking with
plenty O' Heat.  The thing about the salt:  One of the main purposes of
Boiled Peanuts is to entice one's self into sucking down large quantities
of your favorite carbonated beverage.  A Tavern owner could put these on
the bar as a free appetizer and beer sales would triple!

For the proper way to eat these jewells write me - it's similar to eating
a Crawdaddy!

Best to Everyone!

rr

  
===
Rockin' Randy's Homepage:
http://members.tripod.com/~rocknrandy/index.html

El Grande's Shrine:      
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