On 3/30/2015 10:42 AM, sf wrote:
> 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?
>

That one's super easy: nobody. :-)