What are boiled peanuts? Boiled peanuts are simply RAW (unroasted) peanuts boiled in salty water for a long time. They are a common snack in the states of South Carolina, Georgia, northern Florida, Alabama, Mississippi and to a lesser extent, North Carolina and Virginia. Boiled peanuts (and similarly boiled soybeans) also exist in other cultures around the globe, throughout Asia, especially, and Western Africa. Boiled peanuts are boiled in the shell and are consumed, still wet, by cracking open the softened shell and slurping down the contents along with the brine. I have not tried them but I'm game if George is!!!!

More reason to love them... BIRMINGHAM, Ala. - For lovers of boiled peanuts, there's some good news from the health front. A new study by a group of Huntsville researchers found that boiled peanuts bring out up to four times more chemicals that help protect against disease than raw, dry or oil-roasted nuts. ADVERTISEMENT Lloyd Walker, chair of Alabama A&M University's Department of Food and Animal Sciences who co-authored the study, said these phytochemicals have antioxidant qualities that protect cells against the risk of degenerative diseases, including cancers, diabetes and heart disease. "Boiling is a better method of preparing peanuts in order to preserve these phytochemicals," Walker said. The study will appear in Wednesday's edition of the American Chemical Society's Journal of Agricultural and Food Chemistry. The other co-authors in the study are A&M researchers Yvonne Chukwumah and Martha Verghese, as well as University of Alabama in Huntsville researcher Bernhard Vogler. Walker said peanuts and other plants use phytochemicals for things such as helping avoid disease and insect attacks. "These things are not nutrients; at the same time they have health benefits to humans," he told The Birmingham News. "The trick is to keep those health benefits, not to process them out of the foods." According to Walker, water and heat penetrate the nuts, releasing beneficial chemicals to a certain point. Overcooking the nuts destroys the useful elements. Alabama is third in the nation in the amount of peanuts produced with a crop valued at more than $67 million last year.

I have never been to any other any where this was my first time! I have no idea what I paid for them I was so excited to see them LOL I have actually never eaten Vietnamese food, but I do like some oriental food one of my faves is Orange chicken. I don't even know where Bellaire is I will have to look at Google maps, as you can probably tell since we have not been here that long I have not ventured out very far LOL. Sure I am up for road trips. By the way it is thunderbooming here again right now and rain drops are falling on my skylights, darn I thought we would get a full day of no rain. I did not try the crockpot but these were so fresh they only took about an hour or so which was not bad. I know using a pressure cooker is a very good way to do it and helps get the seasoning in too but I don't have one. My big gumbo pot worked great.

Kathsgrdn...I can tell you why you haven't had morrels in a long time. The last time I hunted them about 8 yrs ago they were selling for $65/lb on the wholesale mkt. No telling what they are on the retail mkt now. I never met a type of greens that I didn't like, whether it was Collards, Turnip greens, Spinach, swiss chard, beet tops, turnip tops or dandelions....Oh yes, fiddle head ferns too. I like to cook my grits sort of dry and lumpy, then top with butter, Salt & pepper and dig in, but I have also been known to eat grits with milk and sugar as a hot breakfast cereal. Now as far as cheese grits goes,,,I can't decide if they screwed up the grits or wasted some good cheese, but you can keep that mess. Now what can I say about Okra? I like okra in soups & stews but I can't stand that yukky mess when they make boiled okra. I love fried okra, but my real favorite is to open a can of okra, drain it, then dump the can in a can of stewed tomatoes and heat that up. Jan doesn't care for it this way, but thats fine cause it leaves more for me. Now for beets. I have never found a way of fixng beets that I didn't like, and believe me, I have had them in ways that most of you have never heard of. IfI am in a hurry I just open a can and heat them up, but I prefer to make Harvard beets or sometimes I slice cold beets into 1/4" wide julien strips and put them on a chef salad. Or dump a can of beets with the liquid in a wide mouth gallon jar, all an equal amount of sliced onions and 2 dozen hard boiled eggs and a cup of vinegar. 2 crushed cloves of garlic, some fresh dill weed and add water to cover. Let stand in the refrigerator at least 9 days (the longer the better). Serve the eggs with saltines as a snack and when the eggs are gone, put another two dozen hard boiled eggs in the jar, add vinegar to cover and let stand again. Now if you want to eat breakfast as the society folks of New England did in the 1800's make "Red Flannel Hash". I have to recipe to make it from scratch but the simple method today is to open a large can of Corned beef hash and put that in a saute pan. Open a can of beets and drain, then cut the slices into small cubes and put that in the skillet. Add 4tbs of milk or cream and 2tbs of butter and saute until it is all warm and slightly browned. Prior to 1840 the early colonists did not eat many potatoes, preferring beets instead. They grew a variety of beets that are ugly as a mud fence but produce bulbs as large as sugar beets, (abt 2 to 3lbs each). They then cooked the beets as we cook potatoes. Boiled beets & fried beets were common, but they also made mashed beets like we make mashed potatoes or baked beets which were served with butter & honey on top and for a real treat, they made a beet pie or a beet custard.