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- Well, good morning, y'all.
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I'm standing up here going through some green peanuts.
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Theresa went to one of our favorite places here in town.
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On the way to the beach on Highway 80,
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there's a produce stand that,
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everybody in town knows this family,
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I mean, they know everybody, don't they?
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And, if you want a good boiled peanut,
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which a lot of people do
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when they're on way to the beach,
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they'll stop and get 'em a bag of boiled peanuts
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and eat while they're sitting on the beach.
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But it's called Davis Produce.
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I have actually taken y'all there before years ago,
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and told you all about The Davis'.
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Well, we wanted to share with y'all,
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since it's peanut season,
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how you boil a peanut.
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Now, there may not be many people in
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that wants to know how to boil a green peanut,
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I'm going share with you,
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You know, I mean, they're so good.
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And people that have never had one,
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they're pleasantly surprised when they eat one.
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You think they're good for us?
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- [Theresa] They're nuts.
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So, after we get through with this,
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I think that we are going to run by Davis,
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let you see their operation,
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and let them know that our peanuts turned out good.
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Because this is where they came from.
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All right, we're gonna start with two or three pounds.
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they cook them in a great big kettle,
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because they're cooking for half the population
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on Wilmington Island.
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So, you just wanna pick through 'em,
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and if there's some that's kind of gushy soft,
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just throw those away.
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we're just gonna do about three pounds worth.
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I feel like I got enough peanuts here
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to cook for Wilmington Island.
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- [Theresa] You know, you never leave, they
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- [Theresa] Twelve times more than what you need.
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And even if you don't want it
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they gonna see that you got it.
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We just love 'em to death.
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Great people with big hearts.
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Okay, that looks about three pounds, doesn't it?
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Now this is gonna sound like a lot y'all,
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but, and it is a lot, but the secret
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to a good boiled peanut is that it's salty.
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So I'm gonna put in a cup and a half of regular table salt.
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And I'll give you a couple of tips
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on if you get them too salty or not salty enough.
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If you get them too salty, pour the water off
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put on some fresh water and let them sit in that.
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If you don't get 'em salty enough when you taste one
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and it's just not quite salty enough,
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then let them sit there in their water, in that salty water,
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they will soak up some more salt.
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So, you about can't mess these up.
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So, I'm gonna come over here
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and I'm gonna cover them with water.
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Think the doctors would like to see all that salt?
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Eddie shook his head no.
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Look, I mean, these are just fresh out of the ground, y'all.
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Okay, I wanna make sure they're covered good.
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Course, they're popping up.
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They're coming up to the top.
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See, that one's, that one's no good right there.
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But I love the ones that get real soft.
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- [Theresa] I like it, when they soak a long time.
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- You like the soft ones?
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- Oh, I love the soft ones.
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In fact, if they're real soft, I'll chew the whole shell
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and all, and just spit the shell out.
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That one feels a little slick,
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I'm gonna leave him out.
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that you're safe to check them
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after they've been cooking for one hour
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and that'll let you know kind of your salt contents
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if that's right or not.
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Okay? So this is gonna be an all afternoon process.
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I hope y'all stay with me.
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Our peanuts have been cooking now for an hour.
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Our buzzer just went off
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and I can look at 'em.
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Just stirring 'em I can tell that they're
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not even close to being done,
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but we are gonna test 'em anyway.
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See, it wouldn't hardly pop open.
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We're gonna check them anyway,
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and this will tell us
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how we're coming with the salt.
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(banging in the background)
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See, a peanut that's done should not be this hard to open.
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(banging in the background)
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But the salt tastes like it's gonna be right on the money.
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So, I'm saying another hour, y'all.
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And that should have it.
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Even almost still raw.
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Y'all these peanuts have
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been boiling about three hours now
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and you know they're nice, big, full peanuts.
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Yeah, they're starting to, yeah.
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Yeah, they're starting to get there.
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(background television dialogue)
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I'm gonna let them go for a little bit longer, y'all.
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And since I don't want 'em to get too salty,
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I'm gon' cut it with a little bit more water.
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I mean, it won't hurt for them to cook another fifteen
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- [Theresa] Oh no, not at all.
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And you know, it's peanuts,
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boiled peanuts are like a potato chip.
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It's hard to eat just one.
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In fact, I've never seen anybody do that.
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I'm gonna let them sit
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for about fifteen or twenty more minutes in that water.
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And then I'm gonna pour the water off and
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put 'em in a big bowl and sit 'em up on the counter
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and let everybody dig in.
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Yep, a few more minutes.
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That one's still kind of hard.
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So if you're boiling peanuts,
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don't think you're going do it
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But you know what, Theresa?
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I wonder how they'd cook in a pressure cooker?
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- [Theresa] I never even thought about that.
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- We'll have to try that one day when folks are
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wanting peanuts and I said,
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well you waited a little late,
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so I'll just try it in the pressure cooker.
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- [Theresa] That sounds good.
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any kind of flavoring that you like
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or the amount of heat.
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Now, some, Michael would like for me to have thrown
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in some jalapenos in that,
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cause Michael likes hot stuff.
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But you can season that water with anything you want to.
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Whatever your little tongue wants.
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Happy peanut shelling.
