Even the Cubs won. Billy goat curse broken. The world is upside down.
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Go to the very top of this page and click on Food Talk Central. It will take you to the main page which shows all the categories. The regional ones are first and then the others.
Okay. I just clicked on the edit icon and changed the category to Non-Regional / Home Cooking. Voila! No wonder ipse ignored us. Happy eating!
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Like a champ!
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Thank you!
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That explains a lot @aaqjr. I like to shop at Signature Ralphs on Pico & San Vicente. Most affectionately called Ghetto Ralphs. No joke. There’s a police station attached to the shopping center. Anyway, “Signature” means it is tailored to a particular neighborhood. In our case, more Asian, African-American and Hispanic items. Side note: there’s not a big demand for organics, so they’re always on sale and they have great avocados, tomatillos, etc. Anyway, they have a gigantic bin of loose pintos. And a complete display of Bayou Magic Cajun items, including beans. I never had a problem with those pintos when cooked in the crockpot for hours and hours. They were tender & creamy. But trying to cook them in the Dutch oven for shorter periods is a no go… they’re just too old. Same with the Bayou Magic. Black-eyed peas? No problem. They’re peas… done in 90 minutes (no soaking). But the red beans? You could go out of town and come back… still not done. An exaggeration of course. But you get it. Since life has changed for us - young people are launched - I know longer have as much use for the crockpot. We’re going “gourmet” now. Rancho Gordo here we come.
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[quote=“ranchogordo, post:113, topic:4269”]
re Soaking, it’s almost easier to ask a martini drinker shaken or stirred, gin or vodka
[/quote]It’s true. After reading, debating and even attempting to try other methods I just want to do them the way I want. But I do think it’s time to start buying better beans 
.
[quote=“bulavinaka, post:117, topic:4269”]
Your beans - those sound incredible. What kind of beans?
[/quote]Oh thanks! My favorite is pinto. But I use all kinds. Side note: the stick of butter depends on the bean. Pintos are creamier and don’t need as much help. A half stick will do. But black beans are less starchy, less creamy. Cooked vegetarian they can be boring… one full stick 
. Of course, if you’re using pork or a smoked turkey leg then butter is overkill.
P.S. These are just my preferences, not law.
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[quote=“NeverEnough, post:119, topic:4269, full:true”]
So if someone moves this, I still don’t know how to join that other board. Please explain. I recognize so many names from another place but I have never posted much before. You all seem to know each other.
[/quote]Hi @NeverEnough. I just read this again. Even though the problem is solved I’ll explain “move”. When posters go too far off-topic one of the moderators (I think they’re called) will split the thread and create a new one, sometimes in a new category on this (FTC).
I get confused about the “board” thing. I used to call it a blog. Maybe some one can explain that to me. Isn’t FTC a board? If so, are the categories a board inside a board? Anyway it’s all inside FTC.
P.S. Yes… regular posters are familiar with each other. But there’s only a few who post in Home Cooking. So it was strange to see certain posters on this thread. Until someone pointed out we were blabbing away about bean cooking on the L.A. board. A minor offense. I think they’ll let us off with a warning this time… 
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FTC is a general forum for discussing stuff about and related to food.
The forum is made up of several “boards.” Think of boards - if you want - as literal boards - where each board will represent a general subject, whether by region (e.g. East Coast, West Coast), which is subdivided into more specific areas (e.g. New York City, Los Angeles), or a general topic (e.g. Home Cooking, Media). So each of these areas of interest in parentheses represents a specific board.
On each board, think of people posting notes that have a specific topic (e.g. "“Who Has The Best Pizza in LA?” or "“Shake Shack Opens in Glendale”). These “notices” are known as the “original post,” or OP. The person who posted this is known as the “original poster” - also the OP. The topics on the respective boards are then open for discussion.
The various entries by other “posters” creates a “thread.” Some threads may be very brief, while others can run for hundreds of entries.
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was i supposed to use same username from Chowhound by the way? (honestly can’t even remember what that was)… yelp is another name yet. lol…
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At the pozole place I go to in Guadalajara, they put two salsas on the table, one spicy and one very spicy.
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No.
Where we go in Truckee, CA we get anywhere from two to five!!! None for the truly faint of heart but the tomatillo one is the mildest.
I don’t think you were “supposed to.” I get the sense that many if not most used the same name to keep their identities and sense of community.
As you know, the vast majority of posters spent a fair amount of time together on Chowhound. The shock period at Chowhound, where many felt the site was heading in an undesirable direction, was quite tumultuous. The general sense was, “let’s keep this group together. We may land in different places, but eventually we will find each other and reform that sense of community we had before the fallout.” With names intact, here we are.
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Age surely matters. I bought some chickpeas from the Berkeley Bowl bulk section and no matter how long I soaked or how many hours I simmered them they never got creamy. I got some fancy chickpeas at Spanish Table, soaked overnight, and they got creamy in an hour.
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FTC is a board running on Discourse. What Chowhound called boards (before CBS put the site through the wood chipper), Discourse calls categories.
Whatever. Your choice.
When I joined CH, the first online anything that I’d participated, I used c oliver for a tad more privacy. Now that I’m an old pro haha I don’t give a flip!
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