Hi everybody!!

I need need some expert advice concerning the referenced subject. In brief,
recently camping on the beach on a fishing trip
I used bottled spring water to soak and cook the beans. I cooked them long
and slow over mesquite coals in a covered Dutch oven using this recipe:

1 1/2 lbs.. Pinto beans,cleaned and washed
1 gallon spring water
Approx. 3/4 lb. lean bacon pieces, chopped into 1 inch squares
1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine
4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine
1 C. White onions, chopped
1 Tbsp. Cumin ( toasted and ground)
1 teaspoon (approx) Chile Petin
1/2 gallon spring water
1 1/2 Tbsp. Salt
2 C. roasted Roma tomatoes, chopped

Preparation:
I soaked the beans in the spring water overnight then drained and replaced
with fresh spring water.
The bacon was fried crisp and 1/2 C. chopped garlic, 3 Tbsp.cilantro, and
chopped onions were added
to the and cooked until the onions were transparent then I added the beans,
cumin, and chili powder.
The beans were covered with approx. 2 inches of spring water, covered and
cooked slow about 2.5 hours
when I added the tomatoes, remaining garlic, and cilantro. This was cooked
another 30 minutes and set
about 30 minutes before we begin to eat.... they were still hot in the Dutch
oven.

These beans were the best I've ever made, the other fellows mentioned they
were outstanding. My question,
do you think it was the spring water or maybe the mesquite coals that made
the difference?

Expert advice/opinions and pontification will be much appreaciated. I want
to be able to consistently do this. Yes,
I make good/o.k Frijoles a la Charra often but what made them so great this
time?

Thanks,
doc

"William Jennings" wrote in message
...
Hi everybody!!

I need need some expert advice concerning the referenced subject. In
brief,
recently camping on the beach on a fishing trip
---snip---

In my humble opinion it was the tender loving care you gave this particular
dish at that particular time. I'm serious. If you ever saw the movie Agua
Para Chocolate you will get an idea of just how the cook's attitude affects
the food they cook when it gets into the guest's stomach and system. I
refuse to cook when I'm angry and I refuse to eat from a kitchen where I
know the cook is in a bad mood or angry.

I think this is another area where 'real' Mexican food comes into play. You
have to have respect for the ingredients you put into your cooking. When I
sort my beans I think of the vines and pods where they came from and in that
visualization I guess I give thanks for the gift. When I chop the onion the
same thing. Don't laugh! Cooking, to me, is an act of love and respect for
both the ingredients and for the people I will be feeding.

Enough said.

Wayne
www.rcsailcars.com

"Wayne Lundberg" wrote in message
...

"William Jennings" wrote in message
...
Hi everybody!!

I need need some expert advice concerning the referenced subject. In
brief,
recently camping on the beach on a fishing trip
---snip---

In my humble opinion it was the tender loving care you gave this
particular
dish at that particular time.

*snip*

I agree with you, Wayne. I've always thought the cook's mood at the time
has a lot to do with the final outcome of the dish. Recipes can seem to be
prepared
exactly the same way on different occasions, but one tastes better than the
other.
I have served dishes to customers on a "good mood" day and received rave
reviews.
Then, they come back and request it again on a "bad mood" day and it comes
out good,
but they say "it just wasn't the same as last time". I try to promote
another dish on the
"bad mood" days, lol.
This also re-enforces why it is good advice to plan ahead, remain calm and
focused, and
enjoy cooking. The food will likely be served at it's best.

"Happy Cooking" Misschef

I'd love to sit at your table!

Wayne

"Misschef" wrote in message
hlink.net...

"Wayne Lundberg" wrote in message
...

"William Jennings" wrote in message
...
Hi everybody!!

I need need some expert advice concerning the referenced subject. In
brief,
recently camping on the beach on a fishing trip
---snip---

In my humble opinion it was the tender loving care you gave this
particular
dish at that particular time.

*snip*

I agree with you, Wayne. I've always thought the cook's mood at the time
has a lot to do with the final outcome of the dish. Recipes can seem to be
prepared
exactly the same way on different occasions, but one tastes better than
the
other.
I have served dishes to customers on a "good mood" day and received rave
reviews.
Then, they come back and request it again on a "bad mood" day and it comes
out good,
but they say "it just wasn't the same as last time". I try to promote
another dish on the
"bad mood" days, lol.
This also re-enforces why it is good advice to plan ahead, remain calm and
focused, and
enjoy cooking. The food will likely be served at it's best.

"Happy Cooking" Misschef

On Wed, 22 Oct 2003 19:32:51 -0500, "William Jennings"
wrote:

Expert advice/opinions and pontification will be much appreaciated. I want
to be able to consistently do this. Yes,
I make good/o.k Frijoles a la Charra often but what made them so great this
time?

Thanks,
doc

doc,

I enjoyed and agreed with what both Wayne and Misschef said. I can add
only two things.

First, maybe the long, slow cooking helped bring out the flavors of
all those wonderful and compatible ingredients, something that may not
happen when you (the collective "you") cook beans rapidly on the stove
to get them done as soon as possible. That might account for why beans
and soup often taste better the next day. (I'm going to test that
hypothesis with my next pot of beans.)

Also, if you're like I used to be when I was doing lots of field work
and camping, all that fresh air and strenuous activity just makes food
taste better. I still think back to how good some of the simplest
meals tasted when I was out of the kitchen and in camp.

Do you do much dutch oven cooking? I used to be friends in Idaho with
a couple who took people on float trips on the Salmon River. The "she"
of the couple was a good and versatile cook with dutch ovens, and used
them for breakfast and dinner every day on the river.

David

Great, just great answers from all of you! I cooked another pot of beans in
the crock pot today. This morning I dropped off two water samples at a
environmental lab, got a friend. I will report back the results.

No time at the moment.

Thank you all!

doc

"David Wright" wrote in message
...
On Wed, 22 Oct 2003 19:32:51 -0500, "William Jennings"
wrote:

Expert advice/opinions and pontification will be much appreaciated. I
want
to be able to consistently do this. Yes,
I make good/o.k Frijoles a la Charra often but what made them so great
this
time?

Thanks,
doc

doc,

I enjoyed and agreed with what both Wayne and Misschef said. I can add
only two things.

First, maybe the long, slow cooking helped bring out the flavors of
all those wonderful and compatible ingredients, something that may not
happen when you (the collective "you") cook beans rapidly on the stove
to get them done as soon as possible. That might account for why beans
and soup often taste better the next day. (I'm going to test that
hypothesis with my next pot of beans.)

Also, if you're like I used to be when I was doing lots of field work
and camping, all that fresh air and strenuous activity just makes food
taste better. I still think back to how good some of the simplest
meals tasted when I was out of the kitchen and in camp.

Do you do much dutch oven cooking? I used to be friends in Idaho with
a couple who took people on float trips on the Salmon River. The "she"
of the couple was a good and versatile cook with dutch ovens, and used
them for breakfast and dinner every day on the river.

David

"William Jennings" wrote in message
...
Hi everybody!!

I need need some expert advice concerning the referenced subject. In
brief,
recently camping on the beach on a fishing trip
I used bottled spring water to soak and cook the beans. I cooked them
long
and slow over mesquite coals in a covered Dutch oven using this recipe:

1 1/2 lbs.. Pinto beans,cleaned and washed
1 gallon spring water
Approx. 3/4 lb. lean bacon pieces, chopped into 1 inch squares
1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine
4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine
1 C. White onions, chopped
1 Tbsp. Cumin ( toasted and ground)
1 teaspoon (approx) Chile Petin
1/2 gallon spring water
1 1/2 Tbsp. Salt
2 C. roasted Roma tomatoes, chopped

Preparation:
I soaked the beans in the spring water overnight then drained and replaced
with fresh spring water.
The bacon was fried crisp and 1/2 C. chopped garlic, 3 Tbsp.cilantro, and
chopped onions were added
to the and cooked until the onions were transparent then I added the
beans,
cumin, and chili powder.
The beans were covered with approx. 2 inches of spring water, covered and
cooked slow about 2.5 hours
when I added the tomatoes, remaining garlic, and cilantro. This was cooked
another 30 minutes and set
about 30 minutes before we begin to eat.... they were still hot in the
Dutch
oven.

These beans were the best I've ever made, the other fellows mentioned they
were outstanding. My question,
do you think it was the spring water or maybe the mesquite coals that made
the difference?

Expert advice/opinions and pontification will be much appreaciated. I
want
to be able to consistently do this. Yes,
I make good/o.k Frijoles a la Charra often but what made them so great
this
time?

Thanks,
doc

IMHO I believe there are several factors.

1. Changing the water is always recommended.
2. Since the beans were cooked in a Dutch oven, I presume the lid was on
for all (most) of the cooking I doubt if the smoke or smoky flavor entered
that way.
3. It certainly is a great recipe.
4. Without knowing the chemical composition of the water it is very hard
to say if there was an effect from the water. Now having said that, the
attributes of New York City food some think is attributable to the NYC tap
water which BTW does taste WONDERFUL.
5. The final point is if you were "camping" then the air was likely to be
fresher and your senses, smell and taste may have recovered from an urban
environment.

Additionally, vacations often jade all of our experiences as much of the day
to day stress is removed. Unfortunately many people believe the change in
feelings come from the vacation location and not the absence of stress.

In short when you feel good food tastes great.

Dimitri

"Dimitri" wrote in message
om...


I still have no time but this may interest some:
http://ruhlman.com/books/soul.htm
What Wayne said about "Agua Para Chocolate", reminded me of having read "
The Soul of a Chef".

Thanks,
doc






IMHO I believe there are several factors.

1. Changing the water is always recommended.
2. Since the beans were cooked in a Dutch oven, I presume the lid was
on
for all (most) of the cooking I doubt if the smoke or smoky flavor entered
that way.
3. It certainly is a great recipe.
4. Without knowing the chemical composition of the water it is very
hard
to say if there was an effect from the water. Now having said that, the
attributes of New York City food some think is attributable to the NYC tap
water which BTW does taste WONDERFUL.
5. The final point is if you were "camping" then the air was likely to
be
fresher and your senses, smell and taste may have recovered from an urban
environment.

Additionally, vacations often jade all of our experiences as much of the
day
to day stress is removed. Unfortunately many people believe the change in
feelings come from the vacation location and not the absence of stress.

In short when you feel good food tastes great.

Dimitri

"William Jennings" wrote in message
...

"Dimitri" wrote in message
om...


I still have no time but this may interest some:
http://ruhlman.com/books/soul.htm
What Wayne said about "Agua Para Chocolate", reminded me of having read "
The Soul of a Chef".

Thanks,
doc

Interesting - I collect cook books - my collection starts in the mid 1700's.
IMHO if you follow the culture and the evolution of the food both become
inseparable. As example, Mexico like the United Sates us a melting pot of
regional Indian cultures, influences by the French (great breads in Mexico),
The Spanish of course and the Germans with their Breweisters (Great beer
from Mexico). On and on it goes with every culture. Now we pay $10.00 for
a fancy pickle some toast and a slice of what the farmers did to preserve
the organ meat without refrigeration. It's called a pate.

Dimitri

"David Wright" wrote in message

Also, if you're like I used to be when I was doing lots of field work
and camping, all that fresh air and strenuous activity just makes food
taste better. I still think back to how good some of the simplest
meals tasted when I was out of the kitchen and in camp.

Yes, most often this is the case, good, simple outdoor eating.

Do you do much dutch oven cooking? I used to be friends in Idaho with
a couple who took people on float trips on the Salmon River. The "she"
of the couple was a good and versatile cook with dutch ovens, and used
them for breakfast and dinner every day on the river.

Yes, I have a good assortment of cast iron pots, skillets and Dutch ovens.
It's heavy but it's what does the job.
We use something call a "disko", a tractor plow disk welded closed at the
bottom with a raised lip 3". This sits above the fire
on a easy to break down steel re-bar tripod for deep frying fish. A "disko"
is concave and maintains that 365 degrees while cooking a mess of fish. It
originates from the Mexican ranch workers deep frying cracklings. This
keeps the very hot oil off the beach sand or tenative jackleg rig providing
a safe, stable work area.

A Dutch oven will make everything from beans to great pineapple up-side down
cake with that great carmelized
brown sugar topping. I just let it sit a few minutes and insert a plate on
the cake before turning it over. This last about 5 minutes with four sport
fisherman. Welders gloves makes working with the Dutch ovens easy and
effective.

doc

"Wayne Lundberg" wrote in message
news:%8Tlb.11869$Ec1.1074291@bgtnsc05-

In my humble opinion it was the tender loving care you gave this
particular
dish at that particular time. I'm serious.

And you are dead right! We ought to sit down with a good cutting board,
proper knifes taking full measures cleaning,
slicing and cutting stuff or selecting his spices.

If you ever saw the movie Agua
Para Chocolate you will get an idea of just how the cook's attitude
affects
the food they cook when it gets into the guest's stomach and system.

Yes, but I didn't think of it at the time. That house where much of the
movie was filmed is located about 5 miles across the Amistad Dam
International bridge over the Rio Bravo (Grande) from Del Rio, Texas. Ol'
doc had a little lady friend associated with that movie.... and my system
(back in the time of Room Service and "Boiling hot water for chocolate
nights and days." :-)

Now an old man, I just pick the freshest and most flavored vegetables I can
find and cut or chop them carefully.... and laughs :-

doc

William Jennings wrote:

"David Wright" wrote in message


Also, if you're like I used to be when I was doing lots of field work
and camping, all that fresh air and strenuous activity just makes food
taste better. I still think back to how good some of the simplest
meals tasted when I was out of the kitchen and in camp.


Yes, most often this is the case, good, simple outdoor eating.


Do you do much dutch oven cooking? I used to be friends in Idaho with
a couple who took people on float trips on the Salmon River. The "she"
of the couple was a good and versatile cook with dutch ovens, and used
them for breakfast and dinner every day on the river.


Yes, I have a good assortment of cast iron pots, skillets and Dutch ovens.
It's heavy but it's what does the job.
We use something call a "disko", a tractor plow disk welded closed at the
bottom with a raised lip 3". This sits above the fire
on a easy to break down steel re-bar tripod for deep frying fish. A "disko"
is concave and maintains that 365 degrees while cooking a mess of fish. It
originates from the Mexican ranch workers deep frying cracklings. This
keeps the very hot oil off the beach sand or tenative jackleg rig providing
a safe, stable work area.

A Dutch oven will make everything from beans to great pineapple up-side down
cake with that great carmelized
brown sugar topping. I just let it sit a few minutes and insert a plate on
the cake before turning it over. This last about 5 minutes with four sport
fisherman. Welders gloves makes working with the Dutch ovens easy and
effective.

doc



Speaking of deep-freid cracklings, does anyone have a recipe for this?


jim

"Jim Lane" wrote in message
...

Speaking of deep-freid cracklings, does anyone have a recipe for this?

Yes, I've watched them do it and discussed making them with several hands.
I'll send a recipe or two tomorrow.
The only hard part is finding good, fresh pig skin. Btw, this is something
you want to do out of doors.

Might be best to check out your local country meat packing plant. In
Spanish it's called Chicharon.

doc

"Jim Lane" wrote in message
...

Speaking of deep-freid cracklings, does anyone have a recipe for this?


Chicharon or Pork Cracklings

Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips or
1inch squares are slow boiled approx. 30 minutes.

These can be deep fried after air drying on a pan until crisp or baked in
the oven for approx. 3 hours at 300 degrees F then deep fried in peanut oil
( 360 degrees) so they puff.


doc

"William Jennings" wrote in message
news

"Jim Lane" wrote in message
...

Speaking of deep-freid cracklings, does anyone have a recipe for this?


Chicharon or Pork Cracklings

Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips
or
1inch squares are slow boiled approx. 30 minutes.

These can be deep fried after air drying on a pan until crisp or baked
in
the oven for approx. 3 hours at 300 degrees F then deep fried in peanut
oil
( 360 degrees) so they puff.


doc

Crackings is the solids left from rendering lard. Chicharon or fried pig
skins are something different. We used crackings for cornbread and they are
small slightly hard pieces of meat and skin, not like the puffed up fried
pig skins. They may be the samething, but I have never seen puffed
cracklings.
--
William Barfieldsr