On Mon, 30 Mar 2015 12:05:02 -0700 (PDT), dsi1 >
wrote:

> On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
> > dsi1 wrote:
> > > On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
> > >> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
> > >>
> > >> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
> > >> >
> > >> > It gets more confusing:
> > >> >
> > >> > When you say black beans:
> > >> > http://www.fooducate.com/app#page=pr...F-1231380C180E
> > >> >
> > >> > I say black beans:
> > >> > https://internationalgroceries.com.a...product_id=162
> > >>
> > >> What do you call regular black beans if you eliminate the "salted"
> > >> part about your black beans?
> > >>
> > >> --
> > >>
> > >> sf
> > >
> > > Frijoles negros are getting pretty popular in the US these days. I'd add that to a pot of chili any day of the week. Most of the time, I just add whatever I got.
> > >
> > > If I was talking to a Chinese cook, I'd call it "Mexican black beans", otherwise most likely, we'd be talking about the salted, fermented, black beans, and I'd just say "black bean." If I was talking to a Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of black beans."
> >
> > I used to get a dish with black bean sauce at this chinese restaurant in
> > Chicago that burned down (Hong Min). It was delicious. I bought some jarred
> > stuff a few years ago in an attempt to simulate the experience and was
> > sadly disappointed.
>
> Those Chinese cooks are sure tricky. Copying them is tough. I used to get roast pork from the green shack down the street but then a truck ran into the section where he made the pork and duck. No more roast pork. Don't you just hate when that happens? :-)
>
> https://www.youtube.com/watch?v=fZoH4bUL5vc

The question remains: who in their right mind would use
fermented/salted black beans in chili?

--

sf