The Mysterious Properties of Beans and Green Papaya

Not so mysterious really.  Papayas have an enzyme, blah, blah, blah.  Sometimes science takes all the mystery out of things.  This post developed as a result of my pinto beans not softening.  I added the small amount of baking soda, soaked them overnight, boiled them for hours, on hours, all to no avail.  They remained quite firm.  Then, I remembered the tenderizing effect of green papayas, and thought we'd give that a try as a last ditch attempt.  Nice there were some in the garden.

Unfortunately the papaya did not help.  Definitely a good thing I had started early on my Cinco de Mayo project, a big pot of Chile con Carne, to go with my Margarita.  The beans weren't totally hard, but a large portion of them got eliminated set aside for another use (maybe bean dip), and the chile turned out fine with mostly meat and vegetables (including that green papaya, which cooks up like squash.)  Do you know that in some places they don't even consider putting beans into chile.

Also the mystery of the beans got solved.  If you keep your dry beans, especially here in Hawaii with the humidity and warmth, for a year or longer, there are phenolic compounds, blah, blah, blah..... and they will never get soft.  Period.  No matter WHAT you do.  *see note below.

Next day,  3/4s of a green papaya left.  Now, what does that suggest?  Yes, Green Papaya Salad, which I do happen to love.  One of the best things on a Thai menu.  And, perfect to have after or with a bowl of Chili, seeing as the green fruit has a lot of that digestive enzyme.

Something Fishy?

This stuff will grow on you too.

What is fish sauce all about anyway? I became vaguely interested in it, when I heard that remnants had been found in old amphorae retrieved from Roman shipwrecks and at Pompeii. Apparently, people have been using it from ancient times to give food that special something, that je ne sais quoi. I didn't know what and you may not either. Probably it all started with a glut of fish in the village. The ancient Greeks and Romans called their version garum from the Greek word garos or garon. And no, anchovy paste is not an equivalent as it is not fermented. Given my fascination with things fermented, (cacao, fruit wines, vinegar, sourdough) this might be considered a natural. However, judging from what I've read about the process, I don't think I'll do my family the favor of fermenting fish guts around here.

However, for those of you brave enough, who might want to experiment, I am including a recipe for the old Roman stuff.