Serving refried beans (without tortillas)

[KenK]

Looking for a tasty way to serve refried beans. Tried them yesterday simply
with magic mushroom powder. Quite good! Thank you, Koko!

I'm sure there are many many other ways. Suggestions? Sorry, no tortillas.

TIA


--
I love a good meal! That's why I don't cook.

[Wayne Boatwright]

On Tue 18 Apr 2017 10:11:55a, KenK told us...

> Looking for a tasty way to serve refried beans. Tried them
> yesterday simply with magic mushroom powder. Quite good! Thank
> you, Koko!
>
> I'm sure there are many many other ways. Suggestions? Sorry, no
> tortillas.
>
> TIA

You might top them with a little salsa or some chopped jalapeno, a
little choped onion, etc.



--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[Travis McGee]

On 4/18/2017 1:11 PM, KenK wrote:
> Looking for a tasty way to serve refried beans. Tried them yesterday simply
> with magic mushroom powder. Quite good! Thank you, Koko!
>
> I'm sure there are many many other ways. Suggestions? Sorry, no tortillas.
>
> TIA
>
>

Good with shredded cheddar cheese and some spicy salsa or hot sauce.

[itsjoan...@webtv.net]

On Tuesday, April 18, 2017 at 1:07:54 PM UTC-5, Travis McGee wrote:
>
> Good with shredded cheddar cheese and some spicy salsa or hot sauce.
>
>

I was going to recommend the shredded cheese as well.

[penm...@aol.com]

KenK wrote:
>
>Looking for a tasty way to serve refried beans. Tried them yesterday simply
>with magic mushroom powder. Quite good! Thank you, Koko!
>
>I'm sure there are many many other ways. Suggestions? Sorry, no tortillas.

Don't need tortillas, motza works too! LOL

I often prepare refried beans, I use canned black beans, mashed in the
pan used for fried pork chops... pork chops with refried beans is a
very good combo, really needs no kind of carbo however cervesa is
mandatory.
I don't like canned refried beans, disgusting.

[Nancy2]

I have been known to smother them with grated cheese so it melts.

N.

[cshenk]

KenK wrote in rec.food.cooking:

> Looking for a tasty way to serve refried beans. Tried them yesterday
> simply with magic mushroom powder. Quite good! Thank you, Koko!
>
> I'm sure there are many many other ways. Suggestions? Sorry, no
> tortillas.
>
> TIA

Hi KenK, is the no tortillas because you do not have any, or because
you do not eat bread (low carb desires).

If it's just that you do not have any handy, here's an idea you may
like. I'm keeping it simple. No making your own bread (grin).

Can of biscuits or you can use can of cresent rolls. Peel part of the
paper back where it says then whack the counter edge with it and it
pops open.

Flatten these out with your hands a bit then put a spoon of refried
beans in there. Top with a little seasoning if you like. I like a
little chile powder. I then add a little bit of chopped up onion,
maybe a 1/2 spoon level minced up a bit for each. Add another dough
layer on top and pinch the edges closed. Bake at the tempurature on
the can but it will need a little longer time because it's thicker.
When the tops are nicely browned, they are ready.

Recommend a glass baking dish or foil line whatever you bake them on as
sometimes the side pinches get loose and cleanup is a lot easier. Put
any you can't eat then in plastic baggies (or what you have) and they
freeze well and can be removed frozen from the bag then microwaved for
a fast simple breakfast.

Another one we like is a crazy old depression era recipe but I don't
care. We like it and that is what counts! Updated to today's grocery
store, we will take a can (or same amount of drained beans from the
crockpot made from dry) then add 2 chopped up hot dogs. These do not
have to be fancy types. We then add some jarred salsa (Depression era
recipe used home canned tomatoes and largely the same stuff as salsa).
I recommend adding 1/4 a small onion chopped fairly well to this but
you may find 1/8 cup works for you or find the salsa covered it to your
needs. Pace Picante Medium suits us but if you do not like 'spicy' go
mild Pace Picante or similar. The recipe is for a whole standard can
but you can work it with leftover partial amounts this way: 1 serving
your size, add maybe as much as 1/2 a chopped hot dog then add maybe a
spoon of chopped onion and 1-2 spoons salsa.

That help? I have never read all messages here but I gather you lost
your wife (so sorry) and are looking for basics for now as you had not
had to cook every day before. If that is wrong, please ignore me as
there was no insult intended if I got too basic.

I wish you well.
--

[notbob]

On 2017-04-18, KenK <inv...@invalid.com> wrote:

> Looking for a tasty way to serve refried beans.

I eat canned Jaunita brand refried beans in yer basic huevos
rancheros breakfast.

Nuke a some beans, then add salsa and 1-2 over-easy eggs. Some sour
cream couldn't hurt. Nuke as necessary, to maintain heat. I like
mine with flour tortillas, but not required. I usually have a beer
(cerveza), besides. ;)

nb

[Cindy Hamilton]

On Tuesday, April 18, 2017 at 1:11:59 PM UTC-4, KenK wrote:
> Looking for a tasty way to serve refried beans. Tried them yesterday simply
> with magic mushroom powder. Quite good! Thank you, Koko!
>
> I'm sure there are many many other ways. Suggestions? Sorry, no tortillas.

Looks like you're going to have to remind people every time what you
can't eat. Wheat and corn in this context, isn't it? And dairy?

Looks like good old refries on a plate topped with chiles or salsa
or something. I can't advise because I don't eat refries.

Cindy Hamilton

[KenK]

Cindy Hamilton <angelica...@yahoo.com> wrote in
news:aa1f8bd5-3a16-43ff...@googlegroups.com:

> On Tuesday, April 18, 2017 at 1:11:59 PM UTC-4, KenK wrote:
>> Looking for a tasty way to serve refried beans. Tried them yesterday
>> simply with magic mushroom powder. Quite good! Thank you, Koko!
>>
>> I'm sure there are many many other ways. Suggestions? Sorry, no
>> tortillas.
>
> Looks like you're going to have to remind people every time what you
> can't eat. Wheat and corn in this context, isn't it? And dairy?

Yep. And more. Quit doing that, got too much static here about it.

> Looks like good old refries on a plate topped with chiles or salsa
> or something. I can't advise because I don't eat refries.

I like a high fiber meal once a day. Refried beans are convenient.

>
> Cindy Hamilton

[KenK]

"cshenk" <csh...@cox.net> wrote in news:49ednY5Qt5wBBmvFnZ2dnUU7-
S3N...@giganews.com:

> KenK wrote in rec.food.cooking:
>
>> Looking for a tasty way to serve refried beans. Tried them yesterday
>> simply with magic mushroom powder. Quite good! Thank you, Koko!
>>
>> I'm sure there are many many other ways. Suggestions? Sorry, no
>> tortillas.
>>
>> TIA
>
> Hi KenK, is the no tortillas because you do not have any, or because
> you do not eat bread (low carb desires).
>

Sort of. Trying to avoid gluten and corn.

Snip

> I wish you well.



--

[Cindy Hamilton]

On Wednesday, April 19, 2017 at 1:04:15 PM UTC-4, KenK wrote:
> Cindy Hamilton <angelica...@yahoo.com> wrote in
> news:aa1f8bd5-3a16-43ff...@googlegroups.com:
>
> > On Tuesday, April 18, 2017 at 1:11:59 PM UTC-4, KenK wrote:
> >> Looking for a tasty way to serve refried beans. Tried them yesterday
> >> simply with magic mushroom powder. Quite good! Thank you, Koko!
> >>
> >> I'm sure there are many many other ways. Suggestions? Sorry, no
> >> tortillas.
> >
> > Looks like you're going to have to remind people every time what you
> > can't eat. Wheat and corn in this context, isn't it? And dairy?
>
> Yep. And more. Quit doing that, got too much static here about it.

That's a damned if you do, damned if you don't. Do, and people
think you're a whiner. Don't, and you get a bunch of suggestions
that you can't use. Kudos to you for not complaining about the
latter.

> > Looks like good old refries on a plate topped with chiles or salsa
> > or something. I can't advise because I don't eat refries.
>
> I like a high fiber meal once a day. Refried beans are convenient.

That they are. I usually have lentil soup for lunch, but today
I had falafel. The goodness of the garbanzo beans was offset
by the badness of the deep-frying. Oh, well. I can't be
perfect all the time (or any time, really).

Cindy

[dsi1]

Beans are a good, cheap, food. What I don't get is the appeal of mashing beans and mixing grease into the goop. What's wrong with whole, non-greased beans? OTOH, if you grew up on refried beans, then it would be perfectly normal.

[U.S. Janet B.]

On Wed, 19 Apr 2017 10:56:06 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

consider the cooked beans re-heated (refried) with bacon grease. It's
flavor added.
Many people eat the beans without added fat.
Janet US

[dsi1]

On Wednesday, April 19, 2017 at 9:22:46 AM UTC-10, U.S. Janet B. wrote:
> On Wed, 19 Apr 2017 10:56:06 -0700 (PDT), dsi1 <dsi1yahoo.com>

Beans with bacon grease doesn't sound bad - you can even toss in some bacon. Smashing the beans into a pasty goo however, seems ill-advised though.

[Dave Smith]

On 2017-04-19 5:34 PM, dsi1 wrote:

> Beans with bacon grease doesn't sound bad - you can even toss in some
> bacon. Smashing the beans into a pasty goo however, seems ill-advised
> though.
>

My best baked beam recipe has bacon in it. They are delicious.

[penm...@aol.com]

dsi1 wrote:
>KenK wrote:
>>
>> Looking for a tasty way to serve refried beans. Tried them yesterday simply
>> with magic mushroom powder. Quite good! Thank you, Koko!
>> I'm sure there are many many other ways. Suggestions? Sorry, no tortillas.

>> I love a good meal! That's why I don't cook.
>
>Beans are a good, cheap, food. What I don't get is the appeal of mashing beans and mixing grease into the goop.

When you prepare refried beans yourself you control the fat content.
Obviously you don't and can't cook, not anything, not anything more
complex than a bowl of Flaky Wakies with with a poi side, and refried
beans with a can opener.

[dsi1]

I love baked beans and you're right - they are delicious.

[dsi1]

On Wednesday, April 19, 2017 at 11:46:42 AM UTC-10, Sheldon wrote:
>
> When you prepare refried beans yourself you control the fat content.
> Obviously you don't and can't cook, not anything, not anything more
> complex than a bowl of Flaky Wakies with with a poi side, and refried
> beans with a can opener.

Hey pal, I thought we had an agreement that you were not going to post while drunk. Get off the bottle now!

Of course I know how to make refried beans, it ain't rocket science. The question is why would I want to? Most haoles and Hawaiians alike wouldn't treat beans in this manner. I have much respect for the people of Mexico but my question is a reasonable and earnest one - what's the appeal of smashed, mushy, beans?

https://www.youtube.com/watch?v=fJVAiSMW6L0

[penm...@aol.com]

dsi1 NO NAME wrote:

>Penmart wrote:
>>
>> When you prepare refried beans yourself you control the fat content.
>> Obviously you don't and can't cook, not anything, not anything more
>> complex than a bowl of Flaky Wakies with with a poi side, and refried
>> beans with a can opener.
>
>Hey pal, I thought we had an agreement that you were not going to post while drunk. Get off the bottle now!

I don't have a drinking problem but very obviously you do which is why
you are so focused on boozing. I probably drink far less than most, I
never drank more than two at a restaurant (I'm too frugal), and at
home I typically have one drink with dinner and occasionally another
after dinner but not usually, I never drink during the day before
dinner. I'm not a party animal, in fact I haven't attended a party in
some twenty five years. I don't like wine, not even Champagne on New
Years Eve but we share some Dom P. for tradition but I really don't
like it. A case of brewski lasts me a year or more, most for
cooking... it's rare I drink any, maybe a can after a hard hot day of
mowing and gardening. Evenings I drink plain water from the sippy
bottle on my night stand, same as I do during the day from another
sippy bottle at my PC, and yet another one in my tractore when working
all day. It's always those who think others are big boozers who are
the drunks, YOU!
My only addiction is pretty female breasts, but I don't think I needed
to announce that here... anyone here who hasn't figured that out has a
big boozing problem, YOU! I know with absolute certainty who here
cooks and who doesn't, you don't cook. Anyone can fake that they cook
because everyone eats, it's that simple... but for people like me who
actually cook every day it a no brainer to recognize the fakes, YOU!

[dsi1]

I don't know crap about Mexican cooking. If you believe that not understanding the rationale for mashed beans means I don't cook then you're either drunk or an idiot. I believe it's a combination of both. You're acting like an authority on refried beans but you cannot answer my simple, earnest, question. You obviously have never made this dish. This tells me that you're a liar and a poseur.

No matter, I'm sufficiently interested in this question and will just go forth and make this simple dish. I'm going to make this Mexican style - with a shitload of oil. Otherwise, what's the point? :)

[Julie Bove]

"KenK" <inv...@invalid.com> wrote in message
news:XnsA75B67C14B...@130.133.4.11...

> Looking for a tasty way to serve refried beans. Tried them yesterday
> simply
> with magic mushroom powder. Quite good! Thank you, Koko!
>
> I'm sure there are many many other ways. Suggestions? Sorry, no tortillas.
>
> TIA

You can have them with rice for a complete protein. Or use whatever raw
veggies you can have to dip into the beans. I like chunks of celery and bell
pepper.

[Julie Bove]

<penm...@aol.com> wrote in message
news:v6mcfc1f4vh4nl1hh...@4ax.com...

I think most of the canned are quite good but a few are not.

[Julie Bove]

"KenK" <inv...@invalid.com> wrote in message

news:XnsA75C66E03E...@130.133.4.11...

> "cshenk" <csh...@cox.net> wrote in news:49ednY5Qt5wBBmvFnZ2dnUU7-
> S3N...@giganews.com:
>
>> KenK wrote in rec.food.cooking:
>>
>>> Looking for a tasty way to serve refried beans. Tried them yesterday
>>> simply with magic mushroom powder. Quite good! Thank you, Koko!
>>>
>>> I'm sure there are many many other ways. Suggestions? Sorry, no
>>> tortillas.
>>>
>>> TIA
>>
>> Hi KenK, is the no tortillas because you do not have any, or because
>> you do not eat bread (low carb desires).
>>
> Sort of. Trying to avoid gluten and corn.

There are tortillas made of rice. Not sure if you can find them there or if
they would work for you. Here is one brand that looks like they might work.
Some rice tortillas come frozen. Can't remember if these did or not.

http://www.foodforlife.com/product/tortillas/brown-rice-tortillas

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message
news:d76e5293-2685-43f3...@googlegroups.com...

They can be made fat free. The beans aren't really fried. When I make them,
I just cook the beans and mash them. I do usually add a little bit of olive
oil to them. Why? Given my 'druthers, my diet is low to no fat and that's
not good. So I try to add a little whenever I can. I also like to add some
chopped onion and bell pepper to help cut the carbs a little bit.

[Julie Bove]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:65effcl0r4tvbfn5r...@4ax.com...

According to the owner of a Mexican restaurant, beans in Mexico rarely have
added fat. He said pretty much all sources of fat are rather expensive there
so it is generally only used for special occasions.

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:1afab769-bcf5-4b8d...@googlegroups.com...

Try it some time. You can even use a can of pintos. Reserve the liquid. Mash
the beans with a potato masher. Add a bit of the liquid if you find them to
be too thick.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:LSQJA.51235$PI.3...@fx41.iad...

I use onions and bacon in my baked beans. But not in my pinto beans. I
didn't grow up eating bacon grease. I have ruined a few dishes by taking the
recommendation of adding a bit of the stuff. Ick. No.

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:42426260-c310-497f...@googlegroups.com...

---

To me, they seem rather decadent. They are probably my favorite food, ever.
Although I love pretty much all beans, except for most BBQ or those hideous
Limas in tomato sauce, refried have always been my favorite.

Last night, I made tostada casserole. At least that was the name it was
given. Rather similar to the Taco pizza that I used to make. Crust/base was
Bisquick although similar recipes used canned biscuits pressed together.
Little sprinkle of corn meal above and below the dough, and I used a little
olive oil to grease the large, rectangular casserole with. Layer of refried
beans (I used double the amount called for), layer of cooked ground beef
with taco seasoning. Bake time and temp. was listed at 18-20 min. at 400
degrees. Nope. Still raw dough in the middle. I cranked it up to 450 for
another 10 minutes. Perfect. Add a layer of cheese and return to oven until
melted.

Cut in squares and top with lettuce, tomato, onion, salsa, avocado or
guacamole, sour cream, tortilla chips, black olives, or whatever you want.
Leftovers are good cold. It's very filling. For me, best to take less of the
casserole and add more of the raw veggie stuff on top. I imagine you could
also use tortillas as the base, but since they are already cooked, you'd
just need to heat it through.

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:35a364c3-a879-4575...@googlegroups.com...

---
I think it was more a way to use leftover beans and make them seem
different. These days and in this country, this is usually not much of an
issue but I should imagine in the old days, generating the heat needed to
cook the beans could be costly, so they probably cooked a lot at once.

It's also a lot easier to scoop up some mashed beans in a tortilla than it
is whole beans. Mashed in a tortilla can be eaten out of hand, so they are
portable. Try that with whole beans and you'll be wearing them.

[dsi1]

On Wednesday, April 19, 2017 at 8:23:36 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi100ahoo.com> wrote in message

> >
> > Beans are a good, cheap, food. What I don't get is the appeal of mashing
> > beans and mixing grease into the goop. What's wrong with whole,
> > non-greased beans? OTOH, if you grew up on refried beans, then it would be
> > perfectly normal.
>
> They can be made fat free. The beans aren't really fried. When I make them,
> I just cook the beans and mash them. I do usually add a little bit of olive
> oil to them. Why? Given my 'druthers, my diet is low to no fat and that's
> not good. So I try to add a little whenever I can. I also like to add some
> chopped onion and bell pepper to help cut the carbs a little bit.

It seems opinions vary greatly on the matter of oil. Some people don't even fry the bean and will mix in a good amount of oil into the bean pot. I'm a fan of using lots of oil so you know where I'm going to go. :)

[dsi1]

On Wednesday, April 19, 2017 at 8:27:10 PM UTC-10, Julie Bove wrote:
>
> Try it some time. You can even use a can of pintos. Reserve the liquid. Mash
> the beans with a potato masher. Add a bit of the liquid if you find them to
> be too thick.

That's probably a good idea - thanks.

[dsi1]

On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> news:35a364c3-a879-4575...@googlegroups.com...
>

> I don't know crap about Mexican cooking. If you believe that not
> understanding the rationale for mashed beans means I don't cook then you're
> either drunk or an idiot. I believe it's a combination of both. You're
> acting like an authority on refried beans but you cannot answer my simple,
> earnest, question. You obviously have never made this dish. This tells me
> that you're a liar and a poseur.
>
> No matter, I'm sufficiently interested in this question and will just go
> forth and make this simple dish. I'm going to make this Mexican style - with
> a shitload of oil. Otherwise, what's the point? :)
>
> ---
> I think it was more a way to use leftover beans and make them seem
> different. These days and in this country, this is usually not much of an
> issue but I should imagine in the old days, generating the heat needed to
> cook the beans could be costly, so they probably cooked a lot at once.
>
> It's also a lot easier to scoop up some mashed beans in a tortilla than it
> is whole beans. Mashed in a tortilla can be eaten out of hand, so they are
> portable. Try that with whole beans and you'll be wearing them.

It might be that the Mexicans serve refried beans at every meal although making it will take hours. OTOH, that might just be my gringo notion. What's the real story?

[penm...@aol.com]

On Thu, 20 Apr 2017 02:33:49 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

In Mexican lingo the "re" prefix means extra good. refried beans means
extra good fried beans, does not mean fried twice. In Mexican
households there is almost always a large pot of beans simmering but
are rarely eaten as they come from the pot, they are usually done up
as an ingredient in some other dish, frying is but one but usually
tucked into some other staple such as plain white rice, sometimes with
a small quantity of meat from what's locally hunted, often gibnut. A
lot of Mexican dishes contain beans from the stew pot, no wonder they
are refered to as 'beaners'. Nearer to the US border using pinto
beans are common so are more Tex Mex, but as one travels south and
into Central America the black bean (turtle bean) is the norm, and
that's what I prepare, I think they are better. In Puerto Rico mostly
pigeon peas are used. The time I posted pictures of my refried black
beans and pork chops some thought it looked like "shit" so I won't
REpost.

[U.S. Janet B.]

On Wed, 19 Apr 2017 21:19:07 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:


snip

>
>I don't know crap about Mexican cooking. If you believe that not understanding the rationale for mashed beans means I don't cook then you're either drunk or an idiot. I believe it's a combination of both. You're acting like an authority on refried beans but you cannot answer my simple, earnest, question. You obviously have never made this dish. This tells me that you're a liar and a poseur.
>
>No matter, I'm sufficiently interested in this question and will just go forth and make this simple dish. I'm going to make this Mexican style - with a shitload of oil. Otherwise, what's the point? :)

please don't add a lot of oil. The beans are not meant to seem
greasy, actually the fat shouldn't be noticeable. There is no more
fat than would be used in the preparation of regular barbeque beans
where you use a tablespoon of some kind of fat to sweat the onions and
peppers.
Janet US

[jmcquown]

This is just another attempt by dsl1 to make anything non-Hawaiian sound
awful. There are plenty of refried beans recipes that don't contain a
"shitload of oil". Gently reheated cooked beans, lightly mashed. They
don't have to be ground into wallpaper paste.

Jill

[itsjoan...@webtv.net]

If you're going to use cooking oil or solid Crisco I wouldn't
even bother turning on the stove. I've had refried beans at
Mexican restaurants (mom & pop joints), and in an effort
to be 'healthy' they used oil. The lard or bacon grease used
in authentic refried beans gives them soooo much flavor, not
greasy, that cooking oil or Crisco simply cannot duplicate.

[itsjoan...@webtv.net]

On Thursday, April 20, 2017 at 4:24:00 AM UTC-5, dsi1 wrote:
>
> On Wednesday, April 19, 2017 at 8:23:36 PM UTC-10, Julie Bove wrote:
> > "dsi1" <dsi100ahoo.com> wrote in message
> > >

> > They can be made fat free. The beans aren't really fried. When I make them,
> > I just cook the beans and mash them. I do usually add a little bit of olive
> > oil to them. Why? Given my 'druthers, my diet is low to no fat and that's
> > not good. So I try to add a little whenever I can. I also like to add some
> > chopped onion and bell pepper to help cut the carbs a little bit.
>
> It seems opinions vary greatly on the matter of oil. Some people don't even fry the bean and will mix in a good amount of oil into the bean pot. I'm a fan of using lots of oil so you know where I'm going to go. :)
>
>

Julie is not making refried beans. She's making one of her usual
ungodly messes and calling it refried beans. Also, adding chopped
onion and bell is not 'cutting the carbs' they're just adding flavor
to her otherwise slop.

[itsjoan...@webtv.net]

On Thursday, April 20, 2017 at 11:43:54 AM UTC-5, Jill McQuown wrote:
>
> There are plenty of refried beans recipes that don't contain a
> "shitload of oil". Gently reheated cooked beans, lightly mashed. They
> don't have to be ground into wallpaper paste.
>
> Jill
>

Exactly.

[dsi1]

On Thursday, April 20, 2017 at 6:06:39 AM UTC-10, U.S. Janet B. wrote:
> On Wed, 19 Apr 2017 21:19:07 -0700 (PDT), dsi1 <dsi10yahoo.com>

Near as I can tell, the oil is what makes it refried beans as opposed to just mashed beans.

[KenK]

"Julie Bove" <juli...@frontier.com> wrote in
news:od9jlm$5b3$1...@dont-email.me:

Looks like a winner! Nothing forbidden in ingredient list except rice
bran not identified. Hoping brown as brown rice flour used. Tried to
figure out how to get from store locator map to a store but couldn't
figure it out. Sent them an email instead. Hope they have a store here.

I tried Amazon yesterday, but don't recall seeing their brand there.
Torillas I did see over $1 EACH!

[notbob]

On 2017-04-20, jmcquown <j_mc...@comcast.net> wrote:

> This is just another attempt by dsl1 to make anything non-Hawaiian sound
> awful.

As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
eat with yer mouth! ;)

nb

[dsi1]

On Thursday, April 20, 2017 at 6:43:54 AM UTC-10, Jill McQuown wrote:
> On 4/20/2017 12:06 PM, U.S. Janet B. wrote:

> > On Wed, 19 Apr 2017 21:19:07 -0700 (PDT), dsi1 <dsi10yahoo.com>

What's even more scarier than a raw egg on rice? A delusional woman that's obsessed with your every move. :)

[dsi1]

Whether anyone likes it or not, the stuff we're eating here is going to have a big influence on the food trends over there. I'm not a big fan of poi but my granddaughter is. My guess is that taro and poi will be trending on the mainland.

Obviously the young folks ain't interested in the stale foods of the previous generations. They will be looking towards Asia for new ideas. Practically everything from Asia passes through here first. We change it a little to suit us and it gets passed in an Easterly direction. Expect that to happen.

That is, of course, assuming we're not a glowing pile of nuclear rubble in a short while. Let's face it, when Mr. Un talks about a "super-mighty pre-emptive strike" he's talking about sending a nuke in our general direction. Maybe he'll miss. :)

[Roy]

Mr. Un is going to get an ICBM up his ass if he keeps threatening the USA and
making videos depicting such an action.
====

[dsi1]

On Thursday, April 20, 2017 at 8:02:26 AM UTC-10, Roy wrote:
>
> Mr. Un is going to get an ICBM up his ass if he keeps threatening the USA and
> making videos depicting such an action.
> ====

Trump thinks that the Koreans are just like the Chinese or Japanese. They are not. Koreans, in general, are a hyperreactive people with giant chips on their shoulders. Those guys in the North were raised to hate the US and are addicted to speed. They will not back down. The US, being of supposedly sound mind, should cool it with the taunts.

[Gary]

I often mash up a can or two of black beans for fillers for burritos.
It's the base ingredient for the filling but certainly not all of the
filling. Good stuff.

To that you add onion, sometimes ground beef (cooked and drained),
salsa, cheddar cheese. Sometimes a bit of refried beans.

Lots of good burrito filling variations but I always start with mashed
black beans.

[Gary]

On 4/20/2017 5:33 AM, dsi1 wrote:
> It might be that the Mexicans serve refried beans at every meal although making it will take hours.
>OTOH, that might just be my gringo notion. What's the real story?
>

Bottom line...who cares about what the Mexicans do? Make it as you like
it and don't worry about what others think.

[U.S. Janet B.]

On Thu, 20 Apr 2017 11:02:22 -0700 (PDT), Roy <wil...@outlook.com>

you are reading the fellows who say we can shoot it down. I read the
fellows who say 'maybe'
It would be better to not create a situation that requires one or
another 'leader' having to save face because I don't see either one
capable of doing so.
Someone put a leash on that bad dog.
Janet US

[U.S. Janet B.]

On Thu, 20 Apr 2017 09:57:48 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

I've always wondered -- is it gauche to put ketchup on poi?
Janet US

[Dave Smith]

We had a Hawaiian restaurant open up in our town. I don't know why.
Apparently the guy had some sort of fascination with Hawaiian food and
thought he could get away with a cheap version of it here because no one
knows any better. I went there for lunch with my son last year and I
was not at all impressed. I opted for the healthier choice... mahi mahi.
Holy crap. I got maybe two ounces of fish. It was about 3"long, 3" wide
and 1/4 " thick. It was sitting on a pile of greens, some of which were
dark, wet and stinking because they were rotten.... I mean literally
rotting. The tiny portion of fish was dwarfed by a large serving of rice
with black sesame seeds and a huge scoop of potato salad.

My son was happier with his than I was with mine, but he actually had
some meat on his, and there was no rotten greenery on his plate. He had
ordered pulled pork, which I thought was more of a southern BBQ dish
than Hawaiian.

On another occasion my son picked up take out orders of fish and chips
for us. They were pretty good but they were English style fish and
chips. He was talked in the past about the wonderful foods of Hawaii
but it looks like Spam in their national dish.

[dsi1]

I'm interested in the cultural/sociological aspects of the foods we eat. You won't be able to understand a people without knowing about their relationship with food. It's better to know about others than to not know.

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:42f247b6-e427-43e9...@googlegroups.com...

You can buy canned refried beans with no fat. And go back and read again. I
said "cut a little bit" and that is true. Peppers and onions have less carbs
than beans do. You can buy refried beans in a can with all manner of things
added. Are you saying those are slop?

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:09469e12-92cc-4681...@googlegroups.com...

Alfredo (owner of a Mexican restaurant) told me that while they do eat
refried beans in Mexico, whole beans are more commonly served as it is less
expensive to make them. He also said they are very frugal and use everything
up. So liquid from cooking beans would be used in the making of bread or
added to soup and other dishes.

They also eat a lot of things that we might not here. They started serving
fried grasshoppers at the Mariner's games, claiming them to be a common
Mexican snack food. They can't keep up with the demand for them so have to
ration them. Seafood is also common, including octopus. I had to chuckle
when my mom refused to dine at one place because octopus was on the menu. I
chuckled because it is also on the menu of other places she has eaten. She
just didn't notice. I have had octopus but prepared using a Japanese recipe.
I wasn't fond of it. Very chewy and seemed to have no flavor in and of
itself. It was prepared with tomato and I could taste that.

They also eat Tortas in various parts of Mexico. Those are sandwiches. They
often use a layer of mashed beans on those. Maybe not true refried but at
least mashed. Helps to hold them together.

[Julie Bove]

<penm...@aol.com> wrote in message
news:l6bhfc5viqv49r27v...@4ax.com...

Yes. The type of beans served depends on the region of Mexico. I bought a
huge cookbook last summer and the foods served varied widely depending on
the region.

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:9293ec9f-bd00-4f2a...@googlegroups.com...

On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
> On 2017-04-20, jmcquown <j_mc...@comcast.net> wrote:
>
> > This is just another attempt by dsl1 to make anything non-Hawaiian sound
> > awful.
>
> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
> eat with yer mouth! ;)
>
> nb

Whether anyone likes it or not, the stuff we're eating here is going to have
a big influence on the food trends over there. I'm not a big fan of poi but
my granddaughter is. My guess is that taro and poi will be trending on the
mainland.

---

Taro has been a big thing for awhile. Mostly chips. I tried them. They are
okay, for chips. I'm not big on any kind of chips except for corn chips. I
do like those. I will eat a potato chip now and then but they are not a
favorite food by any means. I liked the taro chips even less than that.

<snip>

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:dc11aad4-5a6d-48fc...@googlegroups.com...

AFAIK, lard is not used in any of the Mexican restaurants here. They all say
that they use vegetable oil. The beans are never greasy.

[dsi1]

On Thursday, April 20, 2017 at 9:47:09 AM UTC-10, U.S. Janet B. wrote:
>
> I've always wondered -- is it gauche to put ketchup on poi?
> Janet US

That's a good question. I've never seen anybody do that. The only thing that I've ever seen anybody put in poi is milk, sugar, or their fingers. That what I'd do when I was a kid. These days, most everybody just eats it plain. The kids like the poi fresh and the older folks like it 2 or 3 days old. The older it is, the more tart it gets.

[itsjoan...@webtv.net]

On Thursday, April 20, 2017 at 5:02:48 PM UTC-5, Julie Bove wrote:
>
> You can buy canned refried beans with no fat.
>

Yes, and the are not fit to eat.

>
> And go back and read again. I
> said "cut a little bit" and that is true. Peppers and onions have less carbs
> than beans do.
>

You are not cutting any fat, peppers and onions are not magical
vegetables that somehow take out fat; they are adding flavor.
If you want to cut fat, you add less fat when cooking. No wonder
everyone in your house hates your cooking.

>
> You can buy refried beans in a can with all manner of things
> added. Are you saying those are slop?
>

No, just what you attempt to cook.

[itsjoan...@webtv.net]

On Thursday, April 20, 2017 at 5:48:35 PM UTC-5, Julie Bove wrote:
>
> AFAIK, lard is not used in any of the Mexican restaurants here. They all say
> that they use vegetable oil. The beans are never greasy.
>
>

I didn't say greasy, I said flavorless. Besides not being able
to cook, you can't read either.

[dsi1]

Thanks for the interesting and informative post. For breakfast we had tacos. It was pretty good. I'm on a horchata kick so I ordered one. It was pretty good but I think I can make a better drink. My late father-in-law's Vita-Mix does a great job on pulverizing rice grains. I make it with short grain rice - it comes out fine.

[cshenk]

dsi1 wrote in rec.food.cooking:

The real story is they were cheap and effective for carbs and proteins
and cooked in largish batches then the broken ones were mashed with
fats to provide extra energy. They would think you silly for eating
something as bland as rice all the time ;-) Heck, your McDonalds adds
rice to the breakfast plates!

Carol

--

[dsi1]

Have some respect for rice - it has helped most of humanity survive and flourish since the beginning. I doubt that Mexicans would feel it silly that Asians eat rice or Americans potatoes. I can believe that someone on this newsgroup would say such a silly thing.

As it goes, high carbohydrate food sources i.e., starches have been important for the survival of the human race. Whether you're talking about rice, beans, potatoes, poi, pasta, et al., it might be that without the high energy availability that cooked starches provide, we might still be living in caves. You are correct that McDonald's serves rice in the morning. What's your point?

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:e52ed872-fa93-4c25...@googlegroups.com...

> On Thursday, April 20, 2017 at 5:02:48 PM UTC-5, Julie Bove wrote:
>>
>> You can buy canned refried beans with no fat.
>>
> Yes, and the are not fit to eat.
>>
>> And go back and read again. I
>> said "cut a little bit" and that is true. Peppers and onions have less
>> carbs
>> than beans do.
>>
> You are not cutting any fat, peppers and onions are not magical
> vegetables that somehow take out fat; they are adding flavor.
> If you want to cut fat, you add less fat when cooking. No wonder
> everyone in your house hates your cooking.

OMG! You have no reading comprehension at all. Where did I say "cut the
fat"? I didn't. I said I was cutting down a little bit on the carbs. What
part of that do you not understand? 1/2 cup of mashed beans will have a few
more grams of carbs in it than 1/2 cup of mashed beans with onions and
peppers mixed in.

>>
>> You can buy refried beans in a can with all manner of things
>> added. Are you saying those are slop?
>>
> No, just what you attempt to cook.

There is nothing wrong with what I cook. I am a very good cook.

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:d71dd7d5-2ef7-4ac8...@googlegroups.com...

---

Never had these but should make them one day.

https://en.wikipedia.org/wiki/Chilaquiles

We do have some places around here that serve Migas but I don't do eggs. Can
do chilaquiles without egg.

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message

news:583396ad-3b83-4ba4...@googlegroups.com...

---

Mexicans do eat rice. Pasta too. In some parts of Mexico they eat either
plain white rice or rice with a few veggies or cilantro in it. It's also put
in various soups as is pasta. I don't think Carol knows what she is talking
about. They only mashed broken beans? I don't think so.

---

As it goes, high carbohydrate food sources i.e., starches have been
important for the survival of the human race. Whether you're talking about
rice, beans, potatoes, poi, pasta, et al., it might be that without the high
energy availability that cooked starches provide, we might still be living
in caves. You are correct that McDonald's serves rice in the morning. What's
your point?

---

Mexicans do eat potatoes too. I got the idea of putting jalapenos in my
mashed potatoes from Pati's Mexican table. She said this was a favorite
after school snack. Her grandma would make those and some kind of breaded,
fried meat patty. I want to say that it was similar to chicken fried steak,
but it has been some time since I saw that episode. There are Mexican potato
salad recipes too.

What I learned about McDonalds is that different parts of the country sell
different things. We made one cross country move and stopped at McDonalds
for lunch almost every day. Thankfully they had a salad on the menu at that
point in time that almost every location sold, and it was one that I liked.
I saw hot dogs at one and soup at another one.

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:98114a60-90a0-4e64...@googlegroups.com...

You did say greasy but you conveniently snipped it out.

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:zfmjwd01e31w$.dlg@sqwertz.com...

> On Thu, 20 Apr 2017 20:32:47 -0700, Julie Bove wrote:
>
>> There is nothing wrong with what I cook. I am a very good cook.
>

> You just can't cut apples and watermelons. That's all.

Of course I can cut them. I just don't want to. And cutting isn't cooking.

[dsi1]

On Thursday, April 20, 2017 at 5:36:12 PM UTC-10, Julie Bove wrote:
>
> Never had these but should make them one day.
>
> https://en.wikipedia.org/wiki/Chilaquiles
>
> We do have some places around here that serve Migas but I don't do eggs. Can
> do chilaquiles without egg.

The migas sounds pretty good. Thanks.

[dsi1]

I'm soaking a pot of pintos and will cook them in some porky water along with some pork fat. These refried beans will not be wanting of pork! Hoo ha!

[Bruce]

On Thu, 20 Apr 2017 14:02:37 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

When that famine hits, you'll just eat what you happen to have in your
pantry, without worrying about "the cultural/sociological aspects of
the foods". Those "others" can go sit on it and spin. Right? :)

[Bruce]

On Thu, 20 Apr 2017 10:53:34 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
>> On 2017-04-20, jmcquown <j_mc...@comcast.net> wrote:
>>
>> > This is just another attempt by dsl1 to make anything non-Hawaiian sound
>> > awful.
>>
>> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
>> eat with yer mouth! ;)
>>
>> nb
>
>Whether anyone likes it or not, the stuff we're eating here is going to have a big influence on the food trends over there. I'm not a big fan of poi but my granddaughter is. My guess is that taro and poi will be trending on the mainland.
>

>Obviously the young folks ain't interested in the stale foods of the previous generations. They will be looking towards Asia for new ideas. Practically everything from Asia passes through here first. We change it a little to suit us and it gets passed in an Easterly direction. Expect that to happen.
>
>That is, of course, assuming we're not a glowing pile of nuclear rubble in a short while. Let's face it, when Mr. Un talks about a "super-mighty pre-emptive strike" he's talking about sending a nuke in our general direction. Maybe he'll miss. :)

Do you really think that a big country like the US accepts new food
influences from a huge continent like Asia only via the little
shithole that is Hawaii?

[Cindy Hamilton]

When that famine hits, I'm going to see if I can bring down one
of my neighbors. Excellent long pig.

Cindy Hamilton

[Cindy Hamilton]

We generally get them direct from Asian immigrants, who we
generally get direct from Asia. We get about a million
new immigrants every year, of whom 46% are from Asia.
I believe those are the figures for legal immigrants.

Cindy Hamilton

[KenK]

KenK <inv...@invalid.com> wrote in news:XnsA75D697D0254Binvalidcom@
130.133.4.11:

> "Julie Bove" <juli...@frontier.com> wrote in
> news:od9jlm$5b3$1...@dont-email.me:
>
>>
>> "KenK" <inv...@invalid.com> wrote in message
>> news:XnsA75C66E03E...@130.133.4.11...
>>> "cshenk" <csh...@cox.net> wrote in news:49ednY5Qt5wBBmvFnZ2dnUU7-
>>> S3N...@giganews.com:
>>>
>>>> KenK wrote in rec.food.cooking:
>>>>
>>>>> Looking for a tasty way to serve refried beans. Tried them
>>>>> yesterday simply with magic mushroom powder. Quite good! Thank you,
>>>>> Koko!
>>>>>
>>>>> I'm sure there are many many other ways. Suggestions? Sorry, no
>>>>> tortillas.
>>>>>
>>>>> TIA
>>>>
>>>> Hi KenK, is the no tortillas because you do not have any, or because
>>>> you do not eat bread (low carb desires).
>>>>
>>> Sort of. Trying to avoid gluten and corn.
>>
>> There are tortillas made of rice. Not sure if you can find them there
>> or if they would work for you. Here is one brand that looks like they
>> might work. Some rice tortillas come frozen. Can't remember if these
>> did or not.
>>
>> http://www.foodforlife.com/product/tortillas/brown-rice-tortillas
>>
>>
> Looks like a winner! Nothing forbidden in ingredient list except rice
> bran not identified. Hoping brown as brown rice flour used. Tried to
> figure out how to get from store locator map to a store but couldn't
> figure it out. Sent them an email instead. Hope they have a store here.
>
> I tried Amazon yesterday, but don't recall seeing their brand there.
> Torillas I did see over $1 EACH!

They have a store here but it is about a 25 mile drive, Dunno if a
burrito is worth that! A health food store, likely expemsive.

I think back to Google for a brown rice flour tortilla recipe. The two I
found didn't work for me. One result was much too thin to form tortillas.
The other came out very gritty and the tortillas fell apart when I tried
to transfer them to the frying pan. Both probably fixable but I didn't
know how.

On the bright side, made chili yesterday and it was very good. Will make
it again.




--
I love a good meal! That's why I don't cook.

[U.S. Janet B.]

On 21 Apr 2017 13:52:31 GMT, KenK <inv...@invalid.com> wrote:
snip

>
>On the bright side, made chili yesterday and it was very good. Will make
>it again.
>

Well, tell us what you finally did to make chili!
?????
Janet US

[Ophelia]

"Cindy Hamilton" wrote in message
news:d3b6c360-111e-44af...@googlegroups.com...

===

Famine is not the only reason people can have an interest in new food from
other places.

I think many cooks here can be interested in new foods.


--
http://www.helpforheroes.org.uk

[dsi1]

On Friday, April 21, 2017 at 3:03:03 AM UTC-10, Cindy Hamilton wrote:
>
> When that famine hits, I'm going to see if I can bring down one
> of my neighbors. Excellent long pig.
>
> Cindy Hamilton

Sounds like a good idea. Jesus tells us that we should love our neighbor. :)

[dsi1]

On Friday, April 21, 2017 at 5:28:15 AM UTC-10, Ophelia wrote:
>
> Famine is not the only reason people can have an interest in new food from
> other places.
>
> I think many cooks here can be interested in new foods.
>
>
> --
> http://www.helpforheroes.org.uk

I get the feeling that most folks here are not interested in expanding their food horizons but would rather dis the foods of others and belittle other posters. My immediate goals are to make some refried beans and eat a raw egg on rice. By doing this, I will learn how other people think about foods. These are small things for sure but eating is not the goal - learning is.

[U.S. Janet B.]

On Fri, 21 Apr 2017 09:21:06 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

I think you are wrong about us and new food horizons. Depending on
our ethnic backgrounds, travel and places we've live, we each have a
different level of acceptance. And, let's face it. Just look at the
runny egg post -- there are just some foods that make each of us go
ewwww.
At least we recognize that you are more than an "island" in the middle
of the ocean ;)
Janet US

[KenK]

U.S. Janet B. <J...@nospam.com> wrote in
news:sv7kfcth0vg7bn3r5...@4ax.com:

This is quite similar to the recipe you posted recently.

Weeknight Black Bean Chili from budgetbytes.com web site.

Ingredients:

1 Tbs olive oil
1 yellow onion
4 cloves garlic
1/2 lb ground turkey
3 15 oz. cans black beans
1 15 oz can diced tomatoes with green chilis
3 oz tomato paste (1/2 of a 6 oz can)
1 Tbs chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp salt (or to taste)

Instructions:

1: Dice onion and mince garlic. Put them in a large pot with the olive
oil. Cook over medium-low heat until softened (2 - 3 minutes)

2: Add the tukey and saute until turkey is just cooked through. Break up
any lumps.

3: Add everythibg else except salt and stir to combine.

(Instead, I put in crockpot, added tonatoes and some water and cooked on
high for several hours (2 for me). You will likely need additional water.
Then add everything else but salt and cook several more hours stirring
once in a while and adding water as needed. (2 hours for me).) Taste and
add salt if needed. (I didn't need any). I cooked another two hours on
low. Skip to step 5.

4: Let the chili simmer about ten minutes. Liquid should thicken a bit.
Taste and add salt if needed.

5: Serve with your favorite chili topping.

Recipe suggests using liquid in beans, tomatoes as I did.

[Ophelia]

"dsi1" wrote in message
news:b06f9102-8ab2-4766...@googlegroups.com...

On Friday, April 21, 2017 at 5:28:15 AM UTC-10, Ophelia wrote:
>
> Famine is not the only reason people can have an interest in new food from
> other places.
>
> I think many cooks here can be interested in new foods.
>

I get the feeling that most folks here are not interested in expanding their
food horizons but would rather dis the foods of others and belittle other
posters. My immediate goals are to make some refried beans and eat a raw egg
on rice. By doing this, I will learn how other people think about foods.
These are small things for sure but eating is not the goal - learning is.

===

Yes, indeed! But no one here can dictate how we further our interests:)
Learning is wonderful and gives so much enjoyment:))

Let me know how you enjoy your refried beans and raw egg on rice <g>


--
http://www.helpforheroes.org.uk

[Gary]

I was just talking about food that you may or may not like. Now he's
switched to eating authentic to understand the Mexican culture. Well he
can google mexican culture all he wants but I'll still eat my way and
the hell with what some other country does.

My guess it.... oh never mind. He's an asian racist from what I hear here.

[Ed Pawlowski]

Good point, but would the neighbor be loved more on the rotisserie or
roasted?

[dsi1]

On Friday, April 21, 2017 at 6:46:06 AM UTC-10, U.S. Janet B. wrote:
> On Fri, 21 Apr 2017 09:21:06 -0700 (PDT), dsi1 <dsi1yahoo.com>

Putting a raw egg on some hot rice, stirring, and then eating it does sound like a nasty idea. That ain't gonna stop me from trying it - at least once.

Actually, we are a little rock in the middle of nowhere and we like to cause trouble for the folks on the mainland. It can't be helped. :)

[dsi1]

On Friday, April 21, 2017 at 7:16:21 AM UTC-10, Gary wrote:
> On 4/21/2017 7:12 AM, Bruce wrote:

> > On Thu, 20 Apr 2017 14:02:37 -0700 (PDT), dsi1 <dsi1yahoo.com>

And you disrespect women... from what I hear here. Let me try to understand what you're saying. If a group of rich black dudes or Mexicans overthrew your country and took over - you would be okay with that? That wouldn't affect your outlook on rich folks, black folks, or Mexicans? Who do you think you are - Jesus? :)

[dsi1]

Everything is better on a rotisserie. Well, skinny guys not so much but rich fatty guys are totally awesome!

[penm...@aol.com]

"Ophelia" wrote:
>"Cindy Hamilton" wrote:
>Bruce wrote:
>>dsi1 wrote:
>>
>> >notbob wrote:

There are probably more Asians living in NYC than in all of Hawaii.
http://gothamist.com/2011/06/24/nycs_asian_population_rapidly_incre.php
Ah, so. . . there are more Asians in NYC than the entire population of
Hawaii... gotta scroll down a wee bit:
https://suburbanstats.org/population/how-many-people-live-in-hawaii
http://www.nytimes.com/interactive/2011/06/23/nyregion/new-york-asians.html?ref=nyregion&_r=0

[dsi1]

Holy smokes! Who knew? You have got to get this data to the White House pronto!

[U.S. Janet B.]

Good Job, Ken! Glad you found one you liked.
Janet US

[U.S. Janet B.]

On Fri, 21 Apr 2017 11:01:13 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

snip

>
>Actually, we are a little rock in the middle of nowhere and we like to cause trouble for the folks on the mainland. It can't be helped. :)

You guys just keep it up. I hear you were even made a state some 58
years ago. ;)
Janet US

[Cindy Hamilton]

Depends on which one I bagged. Some of the fitter ones would probably
need to be braised.

Cindy Hamilton

[Janet]

In article <odbv1u$c5d$1...@dont-email.me>, juli...@frontier.com says...
>
> <itsjoan...@webtv.net> wrote in message
> news:98114a60-90a0-4e64...@googlegroups.com...
> > On Thursday, April 20, 2017 at 5:48:35 PM UTC-5, Julie Bove wrote:
> >>
> >> AFAIK, lard is not used in any of the Mexican restaurants here. They all
> >> say
> >> that they use vegetable oil. The beans are never greasy.
> >>
> >>
> > I didn't say greasy, I said flavorless. Besides not being able
> > to cook, you can't read either.
>
> You did say greasy but you conveniently snipped it out.

Can't you read? She said NOT greasy.

" The lard or bacon grease used
> in authentic refried beans gives them soooo much flavor, not
> greasy, that cooking oil or Crisco simply cannot duplicate."

Janet UK

[dsi1]

On Friday, April 21, 2017 at 8:19:21 AM UTC-10, U.S. Janet B. wrote:
> On Fri, 21 Apr 2017 11:01:13 -0700 (PDT), dsi1 <dsiyahoo.com>

> wrote:
>
> snip
> >
> >Actually, we are a little rock in the middle of nowhere and we like to cause trouble for the folks on the mainland. It can't be helped. :)
>
> You guys just keep it up. I hear you were even made a state some 58
> years ago. ;)
> Janet US

Thanks for the encouraging words. We're only a state because Canada refused to join the union and become the 50th state. Of course, it was imperative that there be a 50th state because 49 is a very disorienting, off-balance, number. Unfortunately, back in the late 50's, the only thing available were these tiny mounds of rock in the middle of nowhere. Mostly we were useful for target practice.

https://www.youtube.com/watch?v=AWW5PmYwTYw

[Janet]

In article <od9kuh$8jr$1...@dont-email.me>, juli...@frontier.com says...
>
> "dsi1" <dsi...@yahoo.com> wrote in message
> news:42426260-c310-497f...@googlegroups.com...
> On Wednesday, April 19, 2017 at 11:46:42 AM UTC-10, Sheldon wrote:
> >
> > When you prepare refried beans yourself you control the fat content.
> > Obviously you don't and can't cook, not anything, not anything more
> > complex than a bowl of Flaky Wakies with with a poi side, and refried
> > beans with a can opener.
>
> Hey pal, I thought we had an agreement that you were not going to post while
> drunk. Get off the bottle now!
>
> Of course I know how to make refried beans, it ain't rocket science. The
> question is why would I want to? Most haoles and Hawaiians alike wouldn't
> treat beans in this manner. I have much respect for the people of Mexico but
> my question is a reasonable and earnest one - what's the appeal of smashed,
> mushy, beans?
>
> https://www.youtube.com/watch?v=fJVAiSMW6L0
>
> ---
>
> To me, they seem rather decadent.

Do you have any clue what decadent means????

Janet UK

[cshenk]

dsi1 wrote in rec.food.cooking:

> On Thursday, April 20, 2017 at 2:58:08 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove
> > > wrote:
> > > > "dsi1" <dsi1yahoo.com> wrote in message
> > > > news:35a364c3-a879-4575...@googlegroups.com...
> > > >
> > > > I don't know crap about Mexican cooking. If you believe that
> > > > not understanding the rationale for mashed beans means I don't
> > > > cook then you're either drunk or an idiot. I believe it's a
> > > > combination of both. You're acting like an authority on refried
> > > > beans but you cannot answer my simple, earnest, question. You
> > > > obviously have never made this dish. This tells me that you're
> > > > a liar and a poseur.
> > > >
> > > > No matter, I'm sufficiently interested in this question and will
> > > > just go forth and make this simple dish. I'm going to make this
> > > > Mexican style - with a shitload of oil. Otherwise, what's the
> > > > point? :)
> > > >
> > > > ---
> > > > I think it was more a way to use leftover beans and make them
> > > > seem different. These days and in this country, this is usually
> > > > not much of an issue but I should imagine in the old days,
> > > > generating the heat needed to cook the beans could be costly,
> > > > so they probably cooked a lot at once.
> > > >
> > > > It's also a lot easier to scoop up some mashed beans in a
> > > > tortilla than it is whole beans. Mashed in a tortilla can be
> > > > eaten out of hand, so they are portable. Try that with whole
> > > > beans and you'll be wearing them.

> > >
> > > It might be that the Mexicans serve refried beans at every meal
> > > although making it will take hours. OTOH, that might just be my
> > > gringo notion. What's the real story?
> >

> > The real story is they were cheap and effective for carbs and
> > proteins and cooked in largish batches then the broken ones were
> > mashed with fats to provide extra energy. They would think you
> > silly for eating something as bland as rice all the time ;-) Heck,
> > your McDonalds adds rice to the breakfast plates!
> >
> > Carol
> >
> > --
>
> Have some respect for rice - it has helped most of humanity survive
> and flourish since the beginning. I doubt that Mexicans would feel it
> silly that Asians eat rice or Americans potatoes. I can believe that
> someone on this newsgroup would say such a silly thing.
>
> As it goes, high carbohydrate food sources i.e., starches have been
> important for the survival of the human race. Whether you're talking
> about rice, beans, potatoes, poi, pasta, et al., it might be that
> without the high energy availability that cooked starches provide, we
> might still be living in caves. You are correct that McDonald's
> serves rice in the morning. What's your point?

You asked what the story was. I gave you the answer. If you really got
it then you know their beans (called refried but may have no fat and
never hit a frying pan) is is their answer to your rice.

--

[cshenk]

Julie Bove wrote in rec.food.cooking:

>
> "dsi1" <dsi...@yahoo.com> wrote in message

> news:583396ad-3b83-4ba4...@googlegroups.com... On

> ---
>
> Mexicans do eat rice. Pasta too. In some parts of Mexico they eat
> either plain white rice or rice with a few veggies or cilantro in it.
> It's also put in various soups as is pasta. I don't think Carol knows
> what she is talking about. They only mashed broken beans? I don't
> think so.
>
> ---

> As it goes, high carbohydrate food sources i.e., starches have been
> important for the survival of the human race. Whether you're talking
> about rice, beans, potatoes, poi, pasta, et al., it might be that
> without the high energy availability that cooked starches provide, we
> might still be living in caves. You are correct that McDonald's
> serves rice in the morning. What's your point?
>

> ---
>
> Mexicans do eat potatoes too. I got the idea of putting jalapenos in
> my mashed potatoes from Pati's Mexican table. She said this was a
> favorite after school snack. Her grandma would make those and some
> kind of breaded, fried meat patty. I want to say that it was similar
> to chicken fried steak, but it has been some time since I saw that
> episode. There are Mexican potato salad recipes too.
>
> What I learned about McDonalds is that different parts of the country
> sell different things. We made one cross country move and stopped at
> McDonalds for lunch almost every day. Thankfully they had a salad on
> the menu at that point in time that almost every location sold, and
> it was one that I liked. I saw hot dogs at one and soup at another
> one.

Julie, Please work on your quoting. It's impossible to tell who the
comments are for.

Of COURSE modern times mexicans eat rice and other things as they do
throughout South America, just like we like Kiwi.

--

[cshenk]

dsi1 wrote in rec.food.cooking:

> I'm soaking a pot of pintos and will cook them in some porky water
> along with some pork fat. These refried beans will not be wanting of
> pork! Hoo ha!

Grin, remember to boil the pintos for a bit (45 mins?) before reducing
the temp.

--

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

> On Friday, April 21, 2017 at 7:12:06 AM UTC-4, Bruce wrote:

> > On Thu, 20 Apr 2017 14:02:37 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> > wrote:
> >
> > > On Thursday, April 20, 2017 at 8:51:25 AM UTC-10, Gary wrote:
> > >> On 4/20/2017 5:33 AM, dsi1 wrote:

> > >> > It might be that the Mexicans serve refried beans at every
> > meal although making it will take hours. >> >OTOH, that might
> > just be my gringo notion. What's the real story? >> >
> > >>

> > >> Bottom line...who cares about what the Mexicans do? Make it as
> > you like >> it and don't worry about what others think.
> > >
> > > I'm interested in the cultural/sociological aspects of the foods
> > > we eat. You won't be able to understand a people without knowing
> > > about their relationship with food. It's better to know about
> > > others than to not know.
> >
> > When that famine hits, you'll just eat what you happen to have in
> > your pantry, without worrying about "the cultural/sociological
> > aspects of the foods". Those "others" can go sit on it and spin.

> > Right? :)

>
> When that famine hits, I'm going to see if I can bring down one
> of my neighbors. Excellent long pig.
>
> Cindy Hamilton

LOL!

--

[cshenk]

Ed Pawlowski wrote in rec.food.cooking:

Try a pit? Then your can leave the leftovers in there and cover with
the dirt you removed.

--