Overheard on the Home Cooking Boards

Published on Thursday, May 13, 2010, by Caitlin McGrath / Edit Post

"Before there was prepared black bean sauce, I learned to season with fermented black beans. Not complicated. Just rinse several times in cold water, crush with a spoon, and use. I suggest you wait until beans are added to add salt to the dish. The beans will keep in the fridge for months." – OldTimer

"One variation I do like is using a scattering of diced tomato instead of slices, pretty as those are, and spreading on a chiffonade of basil instead of getting visually cute with the leaves is an improvement, too." – Will Owen, on margherita pizza

"I like to roast them in a foil packet on the grill. Usually I toss with salt, pepper, and soy sauce, add a few pats of butter, and grill the packet for about half an hour." – 2m8ohed, on roasted radishes

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