We had only heard of boiled peanuts, not had them, until our first visit to Lillie’s Q. We pretty much instantly loved them— what’s not to like about a peanut that’s been basically been treated as if it were a crawfish? But as David Hammond points out in this week’s Food Detective column at the Sun-Times, “For Yankees, eating warm, wet peanuts may sound unappetizing. When boiled, peanuts acquire a bean-like characteristic, like edamame, salty and soft. Breaking the shell, water dribbles out.” He talks about the divide that separates the peanut-boiling South from the nothing-but-JIF-and-salted-at-baseball games peanut North, and tells you how to make them. Or, an order is $4 at Lillie’s Q; if you know of anywhere else they’re on a menu, let us know. [Sun-Times]
