Just a spot on beans.

.
.
I went looking for more information.  While I did not find all the information I was seeking, so will continue to look, perhaps updating this page with it, if I find it, then shuttling this to the front page, I will tender what I did get.  What I could not find was whether pressure cooking was enough to truly open the bean up to releasing it's nutrients, as soaking does.  The information I did find, was the pressure cooker timing for various beans, with several other bits of good data, such as elevation affects upon cooking time.  For example, at about where I am, it's right between 15 and 20 percent extra time.  I could... calculate it exactly.  But I have found that cooking is an inexact science.  I do believe, once I get used to the correct doneness of an item, I rely less upon my eyes, after learning to rely even less upon time, and then just can smell or... sense... when it is done.  Still, I'll... tinker with times.

One thing I found, as a problem that exhibited in my last bean mix?  Lima beans cook much more quickly than most other beans, certainly quicker than the pintos, by almost half the time.  So?  So my lima beans were in pretty rough shape.  As I foray into bean mixing I will keep that in mind.  And, no, it by no means suggest that I cannot cook lima and pinto beans together.  It just means, if I want them each done correctly, that I will need to do a little more leg work.  Start with the pinto, cook those until the difference in cooking times is mostly accounted, then cool that and add the lima beans, letting them finish in that last bit.  It's extra work.  And for a mostly dead ogre, extra is always a lot.  It means something else, something probably more vital, will not get done.  Still, to play with my food that would be the only way.  After sampling more beans, and making little notes, I may begin going at it more intently.  Just until the next thing comes along?  Yeah.

The next, next, time I make beans, I am hoping to have created creme fraiche.  I will try it with plain yogurt and with kefir, in whole cream.  As I said, I have had no success finding true butter milk.  Maybe one of the whole food stores might have it, but... then it goes to price.  I'm already pushing my price thing with cream.  And yet, for me, cream is necessary, more so than ever.  It adds fats enough with all else, fats I couldn't easily replace without it.  To think, my diet really was so close, naturally.  Even to starvation if I like it in the more recent controlled sort of fashion.  Just... so... close.  Ah well, I am here now.  If I can fix this dread dragon breath.  Soon... one thing at a time.

Bon appetit.

------------

Ah-ha!  I was going to listen to a bit of music, then I thought, you know... maybe one more try with youtube search?  Sure.  Can't hurt to quash my ego a bit more.  Yeah, it shouldn't.  Failure, however, is failure.  Still, how you can you be humble if you don't fail, fail again!  Yum.  In spite of my doubt, the vid popped right 'chere.  No one Ever expects the Spanish Inquisition!  Or, uhrm, a vid on a question about beans.  Your pick.  So, here is the info.  And, my question was a good one.  For the answer you will have to watch on your own.