My dear friend, recently departed, who loved to cook and enjoyed owning a restaurant during his retirement would have appreciated your contribution here very much indeed, and he would have expressed it far more eloquently than I am able to.
I will be sure to mention you when I next see our mutual friend Chef. Looking forward with interest and much appreciation to your future posts.
yes, fren! Soak overnight in water to cover... (if you have a pressure cooker they will cook in next day in 15 mins). Otherwise use recipe and simmer 30mins, or until tender.
My dear friend, recently departed, who loved to cook and enjoyed owning a restaurant during his retirement would have appreciated your contribution here very much indeed, and he would have expressed it far more eloquently than I am able to.
I will be sure to mention you when I next see our mutual friend Chef. Looking forward with interest and much appreciation to your future posts.
Thank you for the kind words; food has a way of bringing people together. Very sorry for your loss.
lol, I am Asian and I could not cook rice on stovetop!
Good skill to have in case you don't have electricity for a rice cooker. I love ricecookers, btw.. will drop content on that at some point.
What do you think of using coriander, cumin achiote, garlic powder and achiote paste instead of Goya Sazon (to avoid Red 40)?
You can, I'd add a dash of MSG too..
Thank you sir
I know its a late comment, but any tips on using dried beans instead?
yes, fren! Soak overnight in water to cover... (if you have a pressure cooker they will cook in next day in 15 mins). Otherwise use recipe and simmer 30mins, or until tender.