On 4/20/2017 12:06 PM, U.S. Janet B. wrote:
> On Wed, 19 Apr 2017 21:19:07 -0700 (PDT), dsi1 >
> wrote:
>
>
> snip
>>
>> I don't know crap about Mexican cooking. If you believe that not understanding the rationale for mashed beans means I don't cook then you're either drunk or an idiot. I believe it's a combination of both. You're acting like an authority on refried beans but you cannot answer my simple, earnest, question. You obviously have never made this dish. This tells me that you're a liar and a poseur.
>>
>> No matter, I'm sufficiently interested in this question and will just go forth and make this simple dish. I'm going to make this Mexican style - with a shitload of oil. Otherwise, what's the point?
>
> please don't add a lot of oil. The beans are not meant to seem
> greasy, actually the fat shouldn't be noticeable. There is no more
> fat than would be used in the preparation of regular barbeque beans
> where you use a tablespoon of some kind of fat to sweat the onions and
> peppers.
> Janet US
>
This is just another attempt by dsl1 to make anything non-Hawaiian sound
awful. There are plenty of refried beans recipes that don't contain a
"shitload of oil". Gently reheated cooked beans, lightly mashed. They
don't have to be ground into wallpaper paste.

Jill