{"id":2983,"date":"2011-01-03T16:35:11","date_gmt":"2011-01-03T16:35:11","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=2983"},"modified":"2011-01-03T16:37:08","modified_gmt":"2011-01-03T16:37:08","slug":"some-like-it-hotter","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=2983","title":{"rendered":"Some Like it Hotter"},"content":{"rendered":"<p class=Indent>We&#8217;re lousy food-bloggers.  Why?  Because we don&#8217;t use the blog to store basic recipes, which means that when we crave something like a batch of Pinto beans &#8230; well, we&#8217;re left guessing how much hot pepper to put in, and can&#8217;t remember what we did in the last batch.  Beginning to combat that evil, here is today&#8217;s Pinto recipe, which is still not fiery enough:<\/p>\n<blockquote>\n<ul>\n<li>4 cups dry Pintos, picked free of stones and broken beans, and washed free of dust<\/li>\n<li>10 cups (or so &#8211; 12 would be safer, if you&#8217;re leaving them cooking and going somewhere) of boiling water<\/li>\n<li>3 medium, white onions<\/li>\n<li>1 tsp chili flakes<\/li>\n<li>1 tsp cayenne powder<\/li>\n<li>1 tsp chipotle powder<\/li>\n<li>1 Tbsp sweet paprika<\/li>\n<\/ul>\n<ol>\n<li>Chop your onions,<\/li>\n<li>Add everything to your slow-cooker and let the smell drive you mad for at least 8 hours, topping up with hot water as needed to just cover the beans,<\/li>\n<li>Serve over a handful of tortilla chips and some cheese, topped with lowfat Greek yogurt (and an avocado, if you have a ripe one handy).<\/li>\n<\/ol>\n<\/blockquote>\n<p class=Indent>Next batch, we&#8217;ll know: that is simply <b>nowhere near enough pepper!<\/b>  The sweet paprika is an awesome touch, but adds no heat.  The chipotle adds a bit of smoke, which is also nice.  But: next batch, probably 3 tsp of cayenne powder, and maybe an extra tsp of chili flakes.  That should <i>just<\/i> get them to where they could be described as spicy, to us.  (Note: Mr. B?  Omit the cayenne powder and you&#8217;ll have something which might be described as, &#8220;hurts good,&#8221; in the world of the gringo.)<\/p>\n<p class=Indent><i>-D&#038;T<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re lousy food-bloggers. Why? Because we don&#8217;t use the blog to store basic recipes, which means that when we crave something like a batch of Pinto beans &#8230; well, we&#8217;re left guessing how much hot pepper to put in, and can&#8217;t remember what we did in the last batch. Beginning to combat that evil, here [&hellip;]<\/p>\n","protected":false},"author":59,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,11],"tags":[],"class_list":["post-2983","post","type-post","status-publish","format-standard","hentry","category-kitchen-favorites","category-recipe"],"_links":{"self":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/2983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2983"}],"version-history":[{"count":0,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/2983\/revisions"}],"wp:attachment":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}