What about in cups of coffee?
Your mom is friends with Henry Symeonis.
Oxford comma.
Why they fuck would you take one of the most expensive sources of beef (Wagyu) and make chili out of it?
As a non-believer, I'm going to post this again.
Matthew 6:5
[5]“And when you pray, do not be like the hypocrites, for they love to pray standing in the synagogues and on the street corners to be seen by others. Truly I tell you, they have received their reward in full."
And yet "California refuses to send in $4B in federal tax dollars" would have armed soldiers in the streets (again).
Fuck you.
I just snorted in a meeting! How am I supposed to appear to be professional if you drop grenades in the comments like that?!?
(Good job)
Long term storage (years) in mylar bags with oxygen absorbers in the bags with the beans. Seal it up and store it in a specific pantry tote for dry goods.
Short term storage (less than 1 year) is in 1/2 gallon mason jars. I really want to get some of the 2-gallon anchor hocking sealable jars so that I don't have to constantly refill my 1/2 gallon jars.
Quick tip on the super-dry beans: you need to soak them way longer than normal. For "regular" pintos, I soak overnight, which is 8 to 10 hours and then cook as you normally prefer.
For really old, super hard beans, I soak in the fridge for 2 days or more. 1 day soaked, rinse all the beans and refill the water, and then one more day soaking. 48 hours. Then, cook as normal. You will definitely notice a quality drop in beans that are 10 to 15 years old. Let your spices and / or vegetables that you add do some heavy lifting for flavor.
My go-to recipe for old beans is to make more of a thin sippable broth, so a lot of my beans get pureed after they are cooked, so that may also be a factor.
Good luck!
- Rice
- Dry beans
- Jarred Tomato Sauce
- Instant noodles
- Pasta (like you)
- Freezer vegetables
Coffee goes bad faster than you think unless properly sealed and stored.
As they absofuckinglutely should.
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People still shop at WalMart?