Beans – Vanilla

Vanilla Beans

A curveball appears here on our adventure into beans as I turn to the mighty, the aromatic, and the expensive vanilla bean. This bean has a special place in our diet as for nearly a dozen years now we’ve been using our own homebrewed vanilla extract. Back in 2009, September 20th to be exact, I chopped up a bunch of rather dry vanilla beans and divided them between two 750ml bottles of vodka, and then set them to the side. I opened the first bottle after about 6 months and we started using it. It took us years to use it all. The second bottle was opened earlier this year after aging for more than 10 years; we are using that now. This aged vanilla is so amazing that I couldn’t imagine ever running out of it so it was time to make more.

Luck was on our side because the people behind Vodka 360 are still using the same type of bottle. This particular bottle was key for me as its old-fashioned, swing-top porcelain closure offers a great solution for using the same cap on the bottle for years. I found one store about a dozen miles away that had limited stock on hand; two bottles were soon on their way home with me. Next up I needed to find some Grade B Madagascar vanilla beans. From the Slo Food Group available on Amazon I picked up 25 whole vanilla beans for $62. I couldn’t remember what I paid back in 2009, but this felt expensive, nor do I remember exactly how many beans I’d purchased, so 25 beans for two 750ml bottles appeared to be enough.

I say “enough”, but that’s for a single-fold vanilla extract, not a double-fold. So on Sunday as Caroline and I cut and split the beans before dropping them into their 80-proof homes for the next decade, I was already thinking I should have ordered more beans. And that’s just what I did. Those vanilla beans arrived this afternoon and before they had the chance to cool off from being the back of the UPS truck, they were being cut and split so I could double up on the beans in our bottles. I knew the beans were oily as after opening the clear vacuum-packed container there’s a brownish residue on the plastic; be sure to smell this bag as it is incredible. As I was mid-cut I started wondering just what the beans in the pods looked like so I tried getting a photo.

In the kitchen, the pods look almost black, and getting my macro lens focused on the inside of it under that lighting proved impossible. Outside I was getting better results, but I wanted to be lazy about getting the tripod out and was determined to snap a photo while hand-holding the camera. This wasn’t easy and the results are not stellar, but I felt the accompanying image was just good enough to show the little black beans inside the woodsy pods. These 23-28% moisture content beans look like caviar to me. Had you asked me prior, I would have told you that the actual vanilla beans are flecks of bean each smaller than a grain of sand. I was surprised and felt I now needed to share this culinary story and it was about beans so it fits my series!

So with two $13 bottles of vodka and $124 of vanilla beans you might be thinking this is rather expensive vanilla. Well, to buy 50 ounces of a double-fold vanilla extract made with Madagascar beans that would NOT be aged for 10-years would cost about $330. Quite the bargain when you think about it and when the beans are finally done doing their work we can collect them from their alcohol host and use them in something like vanilla bean whipped cream or maybe vanilla bean coconut quinoa pudding. But I don’t need to worry about that right now as I have some years to wait before that day arrives.

Phenomenology and the Future

Dachau Concentration Camp in Germany

Warning: My apologies upfront to those who may feel I’m making a VERY poor analogy in this blog entry that appears to be drawing similarities between one of the most heinous acts of the 20th century with our current epidemic. I must insist that I’m not trying to equate our current situation with the tragic events from World War II, but I am trying to strike a chord of relevance and contrast of the violence manifested upon a people due to their religious beliefs back then and that a kind of intellectual holocaust has been waged against the American mind over the past 50 years. It is not meant to be implied that the Nazis’ attempt to exterminate a people is in any way equal to our current moment, where the situation surrounding a pandemic is requiring people to self-isolate and take precautions to protect others’ lives. By using such an egregious moment out of history, I meant to provoke the idea of the futility of trying to perceive a new day when it seems that all hope is lost. Out of my experiences, I cannot see another time in the last 100 years that affected humanity as deeply as the carnage of World War II. Let me reiterate: I am not suffering at the direct hand of madmen; I’m trying to say below that I feel imprisoned in the straightjacket of a society bent on manifesting the horrors of stupidity and that I cannot see what life might look like on the other side. 

I cannot find my intention at this time of great uncertainty other than living without contracting COVID-19. There are no plans about life away from home as we do not know how we’ll recapture the social order of being in public. While I could direct my attention to returning to what was, that would be foolish as that modality of existence is now extinct. Those not understanding this rupture, in reality, are currently increasing the envelope that COVID-19 inhabits and are putting at risk large swaths of society. Should a vaccine arrive in the next six months, I do not believe that by the time humanity embarks on new journeys into our world, they’ll be going about their travels as they had in 2019. I admit that I have no real basis for making this type of supposition beyond my weak understanding of history and how events have played out over the course of time.

For those who are unaware of the term “phenomenology,” the best description I’ve found is from the Stanford Encyclopedia of Philosophy, which states: “Phenomenology is the study of structures of consciousness as experienced from the first-person point of view. The central structure of an experience is its intentionality; it is being directed toward something, as it is an experience of or about some object.” An example of how this relates to life after our current pandemic might be something like this: you cannot know how and when you might be in Italy again after global travel restrictions are lifted, and even when they are, will you be able to visit St. Peter’s in the same way as before, or eat in a crowded restaurant? It’s easy to assume that we’ll return to what we’ve known, but there is no good reason to think that will in any way be possible. So, even if you should be able to visit Rome, you may be having an experience that is miles away from what it had been. This shift will change the nature of expectations, and the previous laissez-faire travel attitude could be a relic of another age.

It’s a given that life could just return to its treadmill existence should a bulletproof vaccine show up that can be manufactured quickly, but there is some likelihood that this will never happen. In that situation, I’m curious, once we start experiencing our altered future, how will we start to rewrite the narrative of what our trajectory is? How will our intention find its footing?

The person I’d most like to talk to about this would be a concentration camp survivor. After witnessing so much barbarism, death, loss of hope, and resigning themselves to the idea that they’d likely die in such a cruel place, what was the adjustment to “normal” life like after the camps were liberated? While I can in no way equate our situation to the insane environment of the Nazi death camps, I will take the chance to be just stupid enough to draw some very weak parallels. The barbarism practiced against the Jewish people of Europe in World War II, I’ll try to equate to the stupidity of our media-saturated, undereducated masses that must be endured by many. Death comes in the form of the disease of violence, racism, lack of social safety net, poverty, and illness that ravage people unable to afford an escape. The loss of hope is all around us, and yet we apparently do not have the needed momentum required to demand real leadership, nor do we have the knowledge to know what that might look like. Finally, I’ve nearly accepted that our jingoistic banality will smother me with its brand of wretched anti-intellectualism as it tries to suffocate the thinking out of people. Without a dream of freedom, both intellectual and movement-wise, I feel that many in our society are prisoners of their situation.

Now that I’ve drawn such a repulsive analogy from what was truly a period of horror compared to our own vapid time of pandemic ignorance, I can admit that I do not have the ability to see beyond the barbed wire of modern propaganda and cannot imagine what life might be like in a post-Boomer liberated land where selfishness and hate have ruled for too long. So, my first-person view of the future is stunted. It’s as though as this coronavirus struck us, it threw us in a kind of weak prison camp or maybe it just woke us up to the fact that many have been there all along. It didn’t occur to me that this is where many around me might be living as Caroline and I had the ability, desire, and means to venture out of routines into 952 days of travel over the past 20 years. That’s 214 times we left the Phoenix area to go out and do something other than being at home. Our vacation time per year was averaging 48 days. Without the distraction of television, interest in professional sports, or the lives of celebrities, we easily afforded ourselves a filter that made our lives look charmed in our view. Little did we know or quite realize that other people’s treadmills now appear like this self-isolation routine to us.

Sure, they had gym memberships, episodes of their favorite series, season tickets to whatever team they professed their love for, and bars in which to drown the sorrows that come from an unrealized life that is a product of the larger product that informs them as to what their lifestyle is supposed to be. Now they are without their life-support systems just as we are cut off from travel, but instead of lamenting how dearly we’d enjoy a trip to the Oregon coast right about now, we are on other adventures that involve our hobbies, our minds, and our culinary curiosities. But out of my curiosity, I’m trying to map our path to where we might be headed six months or a year from now, just as I’d map our travels, sometimes 18 months into the future.

I can’t see out more than a few weeks at best right now. Maybe if we had leadership in America, there could be something to hang a hat on and hope that our collective efforts might produce the kind of result that will allow us to even have a future. At this time, our tomorrows are clouded by a moribund stupidity that has calcified a recalcitrant man and body of government into stasis. While out here in the woods of curiosity, I become the pariah, the wolf, the untamed beast that is a danger to the soft, petulant horde that holds up its bravado with a clenched hand clinging to a gun that lends the idiot strength of force instead of force of mind.

We are at a profound turning point, and we don’t know it yet. The collective delusion of seeking out a return of yesterday is part of the old windbag’s song of making something great again when what was never returned due to humanity always having to face the new day. Our psychosis and fear of the future are blocking the people of America from embracing the necessary change that is inevitable. Just as the Nazis terrorized people of Jewish ancestry and stole not only their dignity but their hope for a better day, our greed, fear, and selfishness have stolen America’s dream for a better tomorrow. Sadly, there is likely no force aside from Martians that could possibly defeat our bulwark of dim-witted, incoherent, feeblemindedness unless we find it within.

Guilty Pleasure

Li Ziqi YouTube Phenom

How has my life come to this? I’m talking about my recent interest in Chinese YouTube phenom Li Ziqi. She’s one part Martha Stewart, one part silent pop star, maybe a small bit MacGyver, and at least in front of the camera, she’s all about aesthetics. Li rides horses, kills and butchers her own goats and chickens, spins wool, felts cotton she planted and harvested to make comforters for her mom, grows soybeans that she makes into soy sauce, picks all foods fresh from her farm and from the local mountains where she stocks up on flowers, ginseng, mushrooms, and other elements she requires to make the traditional Chinese craft or food she’s working on. With nearly no dialogue and a lot of soft-focus with just the right depth of field to bring our attention to the most beautiful part of what’s being framed, this powerhouse of a YouTube star has about 2.5 million more subscribers than Joe Rogan.

Li Ziqi came to my attention first from my wife Caroline, but of course, when she was telling me of her, I was listening with half an ear, if that. Then, somehow, as though YouTube heard Caroline better than I did, it suggested Li Ziqi as something I might be interested in. For days, I would see the thumbnail and wonder why. Finally, it worked on me, and I clicked it. Now I’m watching an episode every other day and have to admit it’s become a guilty pleasure. Why guilty?

Li’s is a fantasy world that removes the viewer from any concerns about modern issues or strife found in everyday life. There are few machines, lots of wood and bamboo tools, wood ovens and stoves, and comprehensive knowledge of all things that might be required to live in this natural setting while looking gorgeous and making everything look so easy. Just then, she breaks out the guitar and shows us that she can also play it and sing to boot. As far as her life out in the southern mountains of China is concerned, she’s the ruler of the domain, but that’s not all; she produces and edits her own videos and has an online shop where you can buy all types of things from the life of Li Ziqi, also spelled Liziqi.

Beyond the gigantic body of knowledge one would need for this kind of existence, I’m enchanted by her grace and movement in every task she tackles in each five to fifteen-minute ambient adventure into rural bliss. It’s art and movie magic to sell an idea that slows the world down and offers us an enhanced peek into a version of life that might only exist in fairy tales. While I don’t feel I’m the right target market, I find this to be similar to when I was 17 years old and listening to Brian Eno for the first time as I discovered a musical alternative universe. If I had to guess how long I’d remain interested? I’d venture to say I could watch another 20 episodes before redundancy sets in, but until then, I’ll sit back, lower my heart rate, and enjoy the quiet sophistication and cinematic hand that alters reality to bring me into Li Ziqi’s imagination.

Beans – Corona

Corona Beans

It only seems fitting that our march into Beanistan begins with the bean that is the reason we are in this predicament: Corona. The origins of the corona bean begin in Mexico but it was then bred in Italy where it was crowned the king of beans. Actually, this last claim about the royalty thing is me taking creative license, yet if it were up to me, I’d call it the king. But the origin of a bean is not why I’m here, starting a series of blog posts about these vegetables. I’m here because of COVID-19 aka., the Coronavirus. You see, we can’t travel and due to the uptick in infections not only here in Arizona, but across America, we’re not going anywhere. Heck, we’re not even comfortable going to the store. I needed something else to do so I’ve created Beanistan and I’m your tour guide.

And so it is the mighty corona bean that will lead us into this pulse-inspired travel narrative. Such a monster-sized bean requires quite the effort to prepare, starting with soaking 8 ounces (225 grams) of them overnight. This morning around 8:30 I started the beans simmering until shortly before dinner, so I’d say they were on a gentle boil for about 9 hours. I tried them at 7 hours and they were still a bit mealy but after a couple more hours they were creamy and had arrived at yummy. I made a North African sauce that is like a kind of pesto, it’s called chermoula. Here’s the recipe:

1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 cup cilantro
1 cup Italian parsley
1 teaspoon fresh ginger (a thin slice about the size of a quarter)
1 teaspoon fresh thyme (optional)
2 garlic cloves
½ cup olive oil
Zest from 1/2 lemon (about 1-2 tsp)
2 tablespoons lemon juice
1/4 teaspoon Aleppo chili flakes – add more for more heat
1/4 teaspoon salt

Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden. Add all ingredients to a food processor and pulse until well combined, but not too smooth.

It’s that easy. We didn’t have any ginger on hand so we skipped that and don’t feel we missed a thing and can make this claim as we first tried these beans with chermoula a few weeks ago and fell in love with them. The first time we made them I started with 12 ounces of the dry beans and we ended up having enough for two days. Starting with 8 ounces it turned out to be a perfect portion for the two of us. Oh, and because we knew how amazing these relatively hard-to-find beans are, we bought another 6 pounds of them about two weeks ago bringing us up to just under 9 pounds in our pantry.

Because you’ll never guess it from the photo of our corona bean dish I thought I’d share some statistics about it. The cooked beans weighed in at 18.5 ounces (516 grams) up from 8 when they were dry. Each bean is over 1.5 inches long or 3.5cm and weighs 3 grams, for stoners: a little more than 9 cooked beans weigh as much as an ounce of weed.

Someday I’ll look back at 2020 and remember that this was the year I pivoted from writing about the aesthetics of nature and Old World churches to writing about fart-inducing legumes and the pleasures they can bring to those trying to entertain themselves during a plague.

Finding My Way To Beanistan

Map and compass

Another day into my quest to explore the world of beans and it’s turning out that planning for this is as time-consuming as making our travel plans. With 36 varieties of beans, I may as well be mapping out 36 countries we’ll be visiting. I have 18 recipes collected in a document but will likely need another 25 to 30 as there will be some more dishes with other recipes that use the same beans. I’ve found some interesting stuff but I can tell you that discovering these hidden gems is no easy feat. Google wants to deliver to the demographic of where my search originates: white old guy in the bland state of Arizona.

Have you ever searched for Chinese recipes only to get 15 suggestions on how to make that shit orange chicken from Panda Express? Well, this is just about like that. No, I don’t only want to make baked beans and navy bean soup. Nor do I want Americanized versions of recipes from other countries. So how does one search the internet when you want to break out of our borders but you don’t know what the popular bean dishes are in Cape Verde, West Africa? Well, it turns out that cachupa is seriously popular out in those islands, and in Nigeria over on the mainland, it’s ewa oloyin or Nigerian bean porridge and it sounds interesting enough to give it a try.

Can you guess where this is ultimately going? It’s crashing right into my pit of OCD. First I needed to scour websites for varieties of beans. Then I hit the map of the globe to inspire me about within which countries I want to search. Once I discover that Chileans enjoy porotos Granados I need to build a composite of what the recipe might look like in Chile as 10 of the recipes are posted by Americans and use pinto, navy, or cannellini beans when the original calls for cranberry, but getting there takes time. Then I start buying supplies like mad. Such as the nearly 20 pounds of various beans that will be arriving soon. In my shopping cart at Amazon right now I have palm oil, aji mirasol hot pepper paste from Peru, saffron, sofrito which is a paella base but will be used for something else, oloyin beans, shrimp bouillon, and ground shrimp. Regarding the ground shrimp, we already have some of this incredibly horrid smelling stuff as I use it to make Burmese salads, but I’ll need more of it for some of the African dishes I’m considering. Now I’ll have two-lifetime supplies of shrimp bouillon as what else will I use that for, and then I’ll have to scramble to figure out how to use the aji mirasol and sofrito in other dishes.

I hit buy and see that I’ll have 5 different guilt-inducing packages sent to me over the next 10 days. I can only guess that Amazon needs to ship the various items from corners of the country where a local population uses some of these ingredients, compared to Arizona that uses none of them. But it’s getting late and I need to relax and let go of exploring this red-red bean recipe from Ghana. I’m frantic now but need to go find some sleep as 4:50 will arrive no matter where I’m at on the culinary map and how late I indulge my curiosity to meet other countries via their bean dishes.

One more thing before stopping for the evening: I want a search engine where I can look for preparations of something like broccoli for example. This smart search engine will give me a list I can dig through that features the top 5 recipes from every country around the earth that uses that ingredient. Yep, that’s what I need.

Not Gonna Spill ‘Ma Beans

Rancho Gordo Beans

Oh my god, I had a wickedly brilliant idea: Seeing we can’t travel and I can’t share photos and blog posts detailing our incredible travels I’m going to switch things up a bit. Coming soon, I’m going to start writing about our experiences with BEANS! It won’t always be about beans but the first series will. This is really about starting a new category on my blog that will have a focus on food.

By the end of the week, Caroline and I should have a total of 31 35 36 varieties of beans on hand and while I can’t promise a blog entry a day for an entire month, I am committing to a thorough overview including photos of dry, cooking, and finished beans as we travel through the largest selection of beans we’ve ever collected. With hearts racing, I think I can hear you begging to be let in on just where I’ll be taking you; well, get ready as the list is long and magnificent.

From the photo you can see that I’m including; Yellow Eye, Marcella, Flageolet, Cassoulet, Moro, and Ayocote Blanco. We also already have the following on hand; Corona, Black Eyed, Kidney, Garbanzo, Peruano, White Tepary, Mung, Black, White, Broad, Lady Cream, and Lima del Papa. On the way to us as I just ordered these today; Mayflower, Horticulture, Spanish Tolosana, Marrow, Christmas Lima, Feijao, Lupini, Scarlet Runner, Yellow Indian Woman, Butterbean, Pigeon Pea, Turkey Craw, and Lina Sisco’s Bird Egg.

When you start looking for bean recipes you find little coming from China and Japan although adzuki or small red beans are common in desserts, while mung beans are used as bean sprouts and of course the soybean is ubiquitous. So I’m training my searches on places like Appalachia, Spain, Portugal, Africa, India to Pakistan, and of course South America.

For some of the recipes under consideration, it’s impossible to get the ingredients in Arizona, forcing me to order a number of items from D’Artagnan in New Jersey who specialize in gourmet meats of all kinds. Making something like a French cassoulet with saucisses de Toulouse (garlic sausage), duck confit, ventrèche (French pancetta), prosciutto, duck fat, or an African marrow bean dish that asks for merguez sausage (lamb) might leave you in the cold depending on where you live. I have a Spanish recipe lined up for the Tolosana beans that ask for Tocino which is Spanish bacon, that seems easy enough to make at home along with morcilla or blood sausage. Lucky us that a local German sausage company carries such a product but I’m afraid it might not be similar enough to the Spanish version that features a ton of paprika, oregano, and onion. There is an online shop called La Tienda that carries morcilla but they are currently sold out.

Food takes us places and if we were traveling to any of these locations from where I’ll be gathering recipes, we would certainly exercise our enthusiasm to sample the flavors that are not easy to find in the United States, aside from places like San Francisco, New York City and maybe a couple of others such as Los Angeles and Chicago.

Regarding this category that will become available on the side column under “View By Topic,” I’ll be posting recipes such as the sprouted dehydrated granola I shared some days ago or the ginger preparation for a Burmese salad I posted at the beginning of the month in addition to other recipes that languish on paper and various notes strewn about. Recently I made my first preparation of the Korean dish known as sundubu-jjigae or tofu soup, I didn’t capture anything about it as I wasn’t sure how Caroline and I would enjoy it, but it was so terrific we went out afterward to collect more ingredients to make sundubu part of our repertoire of dishes. Over the years we’ve experimented in making panipuri from India, Indo-Chinese dishes, African food, Peruvian pumpkin recipes, Mexican-inspired casseroles, not to forget mentioning all the recipes that have been handed down from German and Croatian relatives.

Update 1: I found a recipe from the Bolivian Andes based on peeled fava beans and so I ordered just that at Purcell Mountain Farms where they are listed as “Haba” beans.

Update 2: While looking for recipes this afternoon I came across some interesting stuff and found myself adding to my order which hadn’t shipped yet and Purcell Mountain Farms was able to add to. They are Cranberry, Cannellini, and Mortgage Lifter.

Update 3: No, I’m not ordering more beans yet but I did find this list of 14,000 bean varieties that the French recognize: https://localfoodconnect.org.au/community-gardening/list-of-french-bean-varieties/

Update 4: Okay so I just had to order these Aloyin beans aka Honey beans used in a Nigerian bean porridge. Sadly, I also have to order rainforest destroying palm oil. Maybe I can absolve my guilt knowing I’m not flying or driving anywhere so my footprint of destruction is relatively small right now….says the man sitting in an air-conditioned apartment in Arizona.