On 3/30/2015 1:02 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> 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
>
> I once got lucky. I haven't tried a lot of Chinese food because the
> people I dine with always seems to get the same thing. One of those
> combination things, I think designed for Americans and I don't like that
> stuff. I do love tomato beef which you can't get at the Americanized
> places.
>
> One day, a kid down the street came selling little books for his
> school. I saw that the Chinese cookbook had a recipe for tomato beef in
> it so I ordered it. The book didn't actually have a lot of recipes.
> Perhaps 30. But that was fine because I got the one that I wanted and it
> came out exactly like it does in the restaurants. I used to make it
> sometimes for potlucks and everyone loved it.

Beef tomato used to be a popular dish over here. These days, if I see it
on a menu, I'll order it. I learned to make it when I was a kid. The
great thing about it is that you don't need a lot of meat to feed a
family of four. The local Hawaiian style beef tomato has a lighter sauce
than Chinese beef tomato and typically won't have star anise or 5 spice
in it, at least, that's the way I make it. My aim is to get a fresh
vegetable taste out that dish.