"sf" > wrote in message
...
> 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?
Someone who is not familiar with chili.
I'll never forget an go round with two neighbors. One was from Hawaii and
the other from Thailand. The one from Hawaii made something that (Jill will
love this) was probably Tex Mex or at least some Americanized version of
some kind of Mexican food. It was something in a casserole and it used
flour tortillas. The Thai woman's husband had eaten it at their house and
requested that his wife make it. So she asked about the ingredients.
Then one day she set about assembling the dish. But she couldn't figure out
how to do it. So she came outside with a bag of flour in one hand and corn
tortillas in the other. She thought that she needed flour and tortillas.
I was out there talking to the Hawaiian woman and another neighbor. No
matter how many times it was explained to her that she needed flour
tortillas, she just got a confused look on her face and told us that flour
was a powder. Nobody actually had any flour tortillas in their house at
that moment or we would have showed them to her. So... The neighbor with
the recipe had to go to the store with her and show her what they were.
I'm sure that the recipe would have come out fine with the corn tortillas
but I also know how her husband is. He was somewhat of a picky eater so he
would have noticed the difference.