Sadly I was a John Farham fan as a kid. By kid I mean 10 years old or so and it was probably influenced by my parents. I remember vaguely going to a John Farham concert and I fell asleep on the grass mid-way through only for my excited parents to wake me up when “(take the) Pressure down” started up. I think I bounced up, listened to the song then went back to sleep.
Most geeks would disown me for that, and apart from the grass I fell asleep on there isn’t much gardening, so i’ll need to link this anecdote back to cooking somehow. 🙂
Yesterday I had a bit of Japanese day in the kitchen. Vegetable stuffed beef rolls for lunch then Terikyaki chicken and dashi flavoured pumpkin for dinner. While I was shopping for some of the ingredients I picked up a huge white radish aka Daikon for $2, it was such a bargin it was one of those moments where you buy the odd ingredient and challenge yourself to cook with it. So to tie John Farhnam, cooking and Daikon together continue:
Daikon, like most radishes, seem to be most suitable to salads. In my travels I came across this Tuna, Blacked peas and Radish salad and decided to knock it up with some pork cutlets. I only had some dried black-eyed peas and not alot of time to soak them overnight. So again, back to Dr Google and I found this interesting piece. All I needed to do was soak them for a few hours then simmer for 1 – 1 1/2 hours. That’ll hit my 7pm dinner deadline easy. But the amazing thing is the table towards the bottom of the page.
Soaked beans – simmer for 1 – 1 1/2 hrs OR use a pressure cooker for 5 – 8Â min
5 – 8 min – are you kidding me! That’s super fast. You can tell i’ve never used a pressure cooker but with type of time savings I’m pretty tempted to.
Is that right? Does a pressure cooker really do the same job in a tiny tiny fraction of the time. If you’ve used
Geek, Garden and Cook 