Spent Monday night prepping for 2 more batches of cranapeno jam, the first of which I'll make tomorrow after work. I may make both batches tomorrow. Once you've got the whole shebang going, it's relatively easy to turn around and make another. But you sure do get tired of the process before it's over-- it's pretty exhausting, and you're working around dangerously hot glass and molten sugary liquids, so you have to stay on your toes not to get burned. Anyway, it seems like the most time-consuming part of this is prepping the cranberries and the jalapenos. You've got to hand-pick through the cranberries and toss out the bad ones, and for the neutered version, you have to get the seeds and veins out, which always makes me cough, a nice accompaniment to the stinging eyes. Anyway, it will all be worth it, and hopefully these two batches will go like clockwork. :)
Anyway - let me know if you have any tips on the fresh garbanzo beans!
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2 comments:
James Michener described a fine meal of Garbanzos in his classic book on Spain, Iberia:
http://books.google.com/books?id=CopHYpNTDCEC&lpg=PP1&dq=james%20michener%20iberia&pg=PA878#v=onepage&q&f=true
I would guess, since your garbanzos are fresh instead of dried, that you can skip the soaking stage. I don't know what sausage the old woman used, but I'd guess that Chorizo is one of them, it's common in Spain.
Roast the chickpeas for snacking. Google the recipe(s).
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