TIA
--

On Monday, February 22, 2016 at 6:19:44 PM UTC-6, wrote:
>
> TIA
>
One of the local Mexican restaurants that hasn't
tried to go all 'healthy' and use Crisco instead
of lard.

> wrote in message
...
> TIA
> --

I don't use a recipe. I was told by a Mexican restaurant owner that the key
to great beans is to use a ton of water. So I start with pinto beans. Wash
and sort through as there could be some stones or other debris in there.
Put them in a pan with a ton of water. Bring to a boil. Boil for about a
minute. Turn off heat. Leave for an hour.

After the hour is up, drain off water and put on fresh water. Bring to a
boil again. Once the boil is reached, turn down the heat and simmer for at
least an hour. Cook time depends on the size and age of your beans. I have
been getting really fresh ones so I always check at one hour because once in
a while they will be done then. If not tender, check at about 10 minute
intervals until they are done.

Drain but reserve the water. In Mexico, they never waste the cooking water.
You may need to add a little back into the beans. Otherwise it can be used
for soup or bread making.

Now what else I might do to these beans, really depends. At the least, I
will add salt to taste. I will usually add a bit of olive oil as it is my
preferred fat. You could add butter, lard or some other oil.

If I want to add some flavor and/or lower the carb count a bit, then shortly
before the beans are done, I might add some finely chopped onion, bell
pepper, carrot or even celery. Please note that this is not typical but I
am diabetic so I have to try to eat less carbs and this works for me.

I don't usually add other seasonings but it depends on the end result that I
want. I might add cumin and if cooking for the men in the family who love
heat, then I will add hot peppers.

I also do not really refry the beans. I mash them with my potato masher,
often leaving some whole are at least only partially mashed because I like
that texture. I will usually need to add some bean water back in, unless
perhaps I added a lot of other veggies.

I used to make a pot of beans every week but I can't remember the last time
I did this. I can get really good canned beans for cheap and those work for
me.

On Tue, 23 Feb 2016 01:44:57 -0600, Sqwertz >
wrote:

>On Mon, 22 Feb 2016 19:20:16 -0500, wrote:
>
>> TIA
>
>Soak a pound of pinto or mayocoba/yellow/canary beans (overnight or
>quick soak method). Replace soak water with water to cover plus 2"
>more. Simmer until very tender. Drain all but a cup of water, ground
>reserving another cup of the water. Add 1/2-2/3rd cup of lard, 2 ts
>each of cumin and chilli powder (these are just mildly seasoned), 3
>chopped garlic cloves, 2-3 ts salt, and simmer low another 10-15
>minutes. Whiz it all up with a stick blender until smooth, adding
>more reserved bean water if necessary. Reserve some whole cooked
>beans before mixing and add back in after blending for chunkier beans.
>
>-sw

I've always tossed garlic and onion into the pot to cook with the
beans. It was just something that I learned from a Texas friend. He
also threw in a tomato. I never did that. Like you, I do add cumin
at the end. After the beans are tender and drained I put the whole
works into a skillet with some lard and cook it down to the
consistency I like. Portion and freeze. I think I'll cook some today
while I pay bills and do taxes.
Janet US

Joan, 3 of my webtv addys won't work at all now.

> wrote>
>
> TIA

I fry a panful of pork chops seasoned with Penzeys adobo until just
browned, remove the chops and add back later or leave them and push to
the side and add a couple cans of black beans, liquid too, to the pork
fond... heat on high and mash (I have a masher that's more a ricer)
till it's a consistancy you like. the liquid will reduce... I much
prefer black beans to pintos.
http://i65.tinypic.com/s6kso6.jpg
http://i66.tinypic.com/3177exl.jpg
http://i67.tinypic.com/23r6bs5.jpg

On 2/23/2016 12:44 AM, Sqwertz wrote:
> Reserve some whole cooked
> beans before mixing and add back in after blending for chunkier beans.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 2/22/2016 7:20 PM, wrote:
> TIA
> --
>
IMHO, refried beans are any sort of over-cooked mashed beans that don't
have any taste. Bland, boring, paste. Ever tried beans that aren't
smashed into some sort of wall-paper paste? What a novel concept. YW.

Jill

"jmcquown" > wrote in message
...
> On 2/22/2016 7:20 PM, wrote:
>> TIA
>> --
>>
> IMHO, refried beans are any sort of over-cooked mashed beans that don't
> have any taste. Bland, boring, paste. Ever tried beans that aren't
> smashed into some sort of wall-paper paste? What a novel concept. YW.

Nonsense. You can add all sorts of seasonings.

On Tuesday, February 23, 2016 at 11:10:22 AM UTC-6, wrote:
>
> Joan, 3 of my webtv addys won't work at all now.
>
>
What message, if any are you getting? Did they just
stop working out of the blue? Any old webtv addresses
that we wanted to keep MUST be signed into at least once
every 270 days to keep them viable. I've got one that's
never used but I do keep it alive by signing into it every
few weeks.

"jmcquown" wrote:

> IMHO, refried beans are any sort of over-cooked mashed beans that don't
> have any taste. Bland, boring, paste. Ever tried beans that aren't
> smashed into some sort of wall-paper paste? What a novel concept. YW.

No way, they can be delicious. I don't remember the recipe but the key
ingredient is bacon fat. .

Joan, 3 of them have the lastest upgrade and I can't read the text. Gmail also doesn't work good for me.

On Wed, 24 Feb 2016 07:44:01 -0600, "Osmium" >
wrote:

>"jmcquown" wrote:
>
>> IMHO, refried beans are any sort of over-cooked mashed beans that don't
>> have any taste. Bland, boring, paste. Ever tried beans that aren't
>> smashed into some sort of wall-paper paste? What a novel concept. YW.
>
>No way, they can be delicious. I don't remember the recipe but the key
>ingredient is bacon fat. .

Yeah, there's nothing like bacon fat to get that real bean flavour.

--
Bruce

On 2/24/2016 8:44 AM, Osmium wrote:
> "jmcquown" wrote:
>
>> IMHO, refried beans are any sort of over-cooked mashed beans that
>> don't have any taste. Bland, boring, paste. Ever tried beans that
>> aren't smashed into some sort of wall-paper paste? What a novel
>> concept. YW.
>
> No way, they can be delicious. I don't remember the recipe but the key
> ingredient is bacon fat. .

I guess I've just never had good refried beans. I don't buy canned
refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
either. You may very well be correct. I'll just skip the refried beans.

As for the OP's question, there are tons of recipes for refried beans
online. Most of them call for something other than animal fat. Who the
hell uses olive oil to make refried beans? Oh, the "chefs" on the Food
Network! <doh!> They'll use olive oil in just about anything.

The key ingredients seem to be pinto beans, fat, cumin and ground chili
powder (which could be just about anything). Even if the beans are only
partially smashed, the texture of refried beans is, to me, is still like
eating bean pablum. YMMV.

Jill

On 2/24/2016 9:13 PM, Sqwertz wrote:
> So make sure you stir on the second simmer.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

"jmcquown" > wrote in message
...
> On 2/24/2016 8:44 AM, Osmium wrote:
>> "jmcquown" wrote:
>>
>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>> aren't smashed into some sort of wall-paper paste? What a novel
>>> concept. YW.
>>
>> No way, they can be delicious. I don't remember the recipe but the key
>> ingredient is bacon fat. .
>
> I guess I've just never had good refried beans. I don't buy canned
> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
> either. You may very well be correct. I'll just skip the refried beans.
>

Why would you shudder at canned refried beans? Some of them are quite good.
I actually have never had any that were bad tasting but some were more runny
than I'd prefer. I usually buy Rosarita or Taco Bell brand.
>
> As for the OP's question, there are tons of recipes for refried beans
> online. Most of them call for something other than animal fat. Who the
> hell uses olive oil to make refried beans? Oh, the "chefs" on the Food
> Network! <doh!> They'll use olive oil in just about anything.

I do!
>
> The key ingredients seem to be pinto beans, fat, cumin and ground chili
> powder (which could be just about anything). Even if the beans are only
> partially smashed, the texture of refried beans is, to me, is still like
> eating bean pablum. YMMV.

I might put cumin in mine but never chili power.

On 2/25/2016 7:56 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 2/24/2016 8:44 AM, Osmium wrote:
>>> "jmcquown" wrote:
>>>
>>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>>> aren't smashed into some sort of wall-paper paste? What a novel
>>>> concept. YW.
>>>
>>> No way, they can be delicious. I don't remember the recipe but the key
>>> ingredient is bacon fat. .
>>
>> I guess I've just never had good refried beans. I don't buy canned
>> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
>> either. You may very well be correct. I'll just skip the refried
>> beans.
>
> Why would you shudder at canned refried beans? Some of them are quite
> good. I actually have never had any that were bad tasting but some were
> more runny than I'd prefer. I usually buy Rosarita or Taco Bell brand.

That speaks volumes! Sorry, but canned refried beans are just gloppy
tasteless bean paste. I know because yes, I have tried them.
Especially the "vegetarian" version. Those are the ones that use oil
rather than animal fat.

Feel free to eat them if you like. I avoid restaurants where they dump
refried beans and so-called "Mexican rice" on my plate. The Mexicans I
know don't eat that stuff.

Jill

On 2016-02-25, jmcquown > wrote:

> The Mexicans I know don't eat that stuff.

You know how many?

The Mexicans out in CA sure do. In fact, CA Mexicans LOVE rice in
their burritos, something I refuse to even order. Likewise, refritos
(refried beans), which I love. The most popular taqueria in town,
frequented by mostly blue collar illegals, was extremely popular.
Mainly cuz it served huge portions of rice and refritos, which were
both filling and nutritious ....and mostly "cheap"!

"We're putting beans in a Dorito ....get down here!"
--Chris Porter on Taco Bell

nb

On Wed, 24 Feb 2016 22:13:13 -0600, Sqwertz >
wrote:

>On Tue, 23 Feb 2016 01:44:57 -0600, Sqwertz wrote:
>
>> Soak a pound of pinto or mayocoba/yellow/canary beans (overnight or
>> quick soak method). Replace soak water with water to cover plus 2"
>> more. Simmer until very tender. Drain all but a cup of water, ground
>> reserving another cup of the water. Add 1/2-2/3rd cup of lard, 2 ts
>> each of cumin and chilli powder (these are just mildly seasoned), 3
>> chopped garlic cloves, 2-3 ts salt, and simmer low another 10-15
>> minutes....
>
>As I made a 2/3lb batch today (makes 38 ounces finished) I always
>forget this part here - "Stirring often!". The last two times I've
>ended up with scorched beans on the bottom of the pan.
>
>So make sure you stir on the second simmer.
>
>-sw

I just put the bulk dry pintos that I had in the pot and covered with
water by <2 inches. I cheat, I drop the dry beans into my 6-quart
pressure cooker with some onion, garlic and a couple of teaspoons of
salad oil or lard or bacon grease. The fat keeps the beans from
foaming while cooking and plugging up the exhaust port. It takes
about 30 minutes until done. I pour off a lot of liquid and set
aside. Add cumin and a little salt and mash. Add liquid as needed. I
didn't measure what I ended with. I portioned to 4 freezer
containers. Probably like the large can of beans at the store.
Janet US

On Thursday, February 25, 2016 at 10:04:42 AM UTC-5, Jill McQuown wrote:

> Feel free to eat them if you like. I avoid restaurants where they dump
> refried beans and so-called "Mexican rice" on my plate. The Mexicans I
> know don't eat that stuff.

I very seldom eat at Tex-Mex restaurants, but "refries" are "that
pile of brown paste that I avoid" and "Mexican rice" is "that
pile of carbs that I avoid". I usually order tacos or enchiladas
a la carte just to avoid all that food waste. Plus, it results in
a normal size serving of food. If I tried to eat all of the rice
and refries, I'd explode. Tacos a la carte are not my idea of a
proper meal (not nearly enough vegetables), but once in a while
won't hurt me.

Cindy Hamilton

On 2/25/2016 10:26 AM, notbob wrote:
> On 2016-02-25, jmcquown > wrote:
>
>> The Mexicans I know don't eat that stuff.
>
> You know how many?
>
My boss at the tire shop (Ana) and most of her shop employees are
Mexican. There is a large Mexican population on Saint Helena. There's
even a Mexican market (tienda y taqueria) not far from my house but they
don't speak English so I rarely shop there. Only if I want to buy
something like queso fresco or queso blanco cheese. Or some dried chili
peppers.

I haven't lived in California since the Vietnam war.

Jill

On 2/25/2016 11:17 AM, Cindy Hamilton wrote:
> On Thursday, February 25, 2016 at 10:04:42 AM UTC-5, Jill McQuown wrote:
>
>> Feel free to eat them if you like. I avoid restaurants where they dump
>> refried beans and so-called "Mexican rice" on my plate. The Mexicans I
>> know don't eat that stuff.
>
> I very seldom eat at Tex-Mex restaurants, but "refries" are "that
> pile of brown paste that I avoid" and "Mexican rice" is "that
> pile of carbs that I avoid".

I don't think about carbs but I agree the refried beans are usually a
pile of pale brown paste on a plate. I don't want to eat something that
looks like something you might find in a diaper.

I sure wouldn't go out of my way to buy refried beans in cans.

> I usually order tacos or enchiladas
> a la carte just to avoid all that food waste. Plus, it results in
> a normal size serving of food. If I tried to eat all of the rice
> and refries, I'd explode. Tacos a la carte are not my idea of a
> proper meal (not nearly enough vegetables), but once in a while
> won't hurt me.
>
> Cindy Hamilton
>
I make cheese quesadillas once in a while. I like queso blanco which is
a really nice soft melting cheese.

Jill

On Thursday, February 25, 2016 at 11:45:54 AM UTC-5, Jill McQuown wrote:
> On 2/25/2016 11:17 AM, Cindy Hamilton wrote:
> > On Thursday, February 25, 2016 at 10:04:42 AM UTC-5, Jill McQuown wrote:
> >
> >> Feel free to eat them if you like. I avoid restaurants where they dump
> >> refried beans and so-called "Mexican rice" on my plate. The Mexicans I
> >> know don't eat that stuff.
> >
> > I very seldom eat at Tex-Mex restaurants, but "refries" are "that
> > pile of brown paste that I avoid" and "Mexican rice" is "that
> > pile of carbs that I avoid".
>
> I don't think about carbs but I agree the refried beans are usually a
> pile of pale brown paste on a plate. I don't want to eat something that
> looks like something you might find in a diaper.
>
> I sure wouldn't go out of my way to buy refried beans in cans.
>
> > I usually order tacos or enchiladas
> > a la carte just to avoid all that food waste. Plus, it results in
> > a normal size serving of food. If I tried to eat all of the rice
> > and refries, I'd explode. Tacos a la carte are not my idea of a
> > proper meal (not nearly enough vegetables), but once in a while
> > won't hurt me.
> >
> > Cindy Hamilton
> >
> I make cheese quesadillas once in a while. I like queso blanco which is
> a really nice soft melting cheese.

I make 'em, too, but I make do with Kraft monterey jack. Cheese
is another thing that's just a commodity to me (convenient source
of protein), except for Parmagiano Reggiano.

Cindy Hamilton

"jmcquown" > wrote in message
...
> On 2/25/2016 7:56 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 2/24/2016 8:44 AM, Osmium wrote:
>>>> "jmcquown" wrote:
>>>>
>>>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>>>> aren't smashed into some sort of wall-paper paste? What a novel
>>>>> concept. YW.
>>>>
>>>> No way, they can be delicious. I don't remember the recipe but the key
>>>> ingredient is bacon fat. .
>>>
>>> I guess I've just never had good refried beans. I don't buy canned
>>> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
>>> either. You may very well be correct. I'll just skip the refried
>>> beans.
>>
>> Why would you shudder at canned refried beans? Some of them are quite
>> good. I actually have never had any that were bad tasting but some were
>> more runny than I'd prefer. I usually buy Rosarita or Taco Bell brand.
>
> That speaks volumes! Sorry, but canned refried beans are just gloppy
> tasteless bean paste. I know because yes, I have tried them. Especially
> the "vegetarian" version. Those are the ones that use oil rather than
> animal fat.
>
> Feel free to eat them if you like. I avoid restaurants where they dump
> refried beans and so-called "Mexican rice" on my plate. The Mexicans I
> know don't eat that stuff.

Oh yes Jill. I am just sure you know soooo many Mexicans. And of course
the rest of the country is *just* like where you live. And we here in
Bothell are weird. Should I go tell my Mexican neighbor that he has been
eating the wrong stuff?

If you think refried beans are tasteless, I'd say your taste buds are messed
up.

On 2/26/2016 1:41 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 2/25/2016 7:56 AM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 2/24/2016 8:44 AM, Osmium wrote:
>>>>> "jmcquown" wrote:
>>>>>
>>>>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>>>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>>>>> aren't smashed into some sort of wall-paper paste? What a novel
>>>>>> concept. YW.
>>>>>
>>>>> No way, they can be delicious. I don't remember the recipe but the
>>>>> key
>>>>> ingredient is bacon fat. .
>>>>
>>>> I guess I've just never had good refried beans. I don't buy canned
>>>> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
>>>> either. You may very well be correct. I'll just skip the refried
>>>> beans.
>>>
>>> Why would you shudder at canned refried beans? Some of them are quite
>>> good. I actually have never had any that were bad tasting but some were
>>> more runny than I'd prefer. I usually buy Rosarita or Taco Bell brand.
>>
>> That speaks volumes! Sorry, but canned refried beans are just gloppy
>> tasteless bean paste. I know because yes, I have tried them.
>> Especially the "vegetarian" version. Those are the ones that use oil
>> rather than animal fat.
>>
>> Feel free to eat them if you like. I avoid restaurants where they
>> dump refried beans and so-called "Mexican rice" on my plate. The
>> Mexicans I know don't eat that stuff.
>
> Oh yes Jill. I am just sure you know soooo many Mexicans.

The woman who owns the tire shop (the place where I just got a W-2) is
Mexican. So are most of her employees. Betcha I know more Mexicans
than you do.

> And of
> course the rest of the country is *just* like where you live. And we
> here in Bothell are weird. Should I go tell my Mexican neighbor that he
> has been eating the wrong stuff?
>
If he's eating at Tex-Mex restaurants then yes.

> If you think refried beans are tasteless, I'd say your taste buds are
> messed up.

Naturally your taste in food is wonderful. How long is that list of
foods you don't like, won't eat, can't eat?

Before you bring up my avoiding nuts and seeds, that was a medical
misdiagnosis. I can and do eat anything I want to now, no problems.

Jill

jmcquown wrote:
>
> Before you bring up my avoiding nuts and seeds, that was a medical
> misdiagnosis. I can and do eat anything I want to now, no problems.

That's good news!
How about a bbq sandwich with coleslaw now?

On 2/26/2016 12:05 PM, Gary wrote:
> jmcquown wrote:
>>
>> Before you bring up my avoiding nuts and seeds, that was a medical
>> misdiagnosis. I can and do eat anything I want to now, no problems.
>
> That's good news!

Yes, it is. That stupid doctor had me avoiding things like corn on the
cob for no good reason.

> How about a bbq sandwich with coleslaw now?
>
No thank you! I don't mind pulled pork but I never did understand
putting coleslaw on top of it. I'm not a very good "southerner" LOL

I'll take the BBQ sauce on the side, too. I prefer a very light touch
when it comes to Q sauce. I don't want my sandwich slathered with it.
(Actually, I prefer ribs, dry rub.)

Jill

On Fri, 26 Feb 2016 12:16:32 -0500, jmcquown >
wrote:

> I'll take the BBQ sauce on the side, too. I prefer a very light touch
> when it comes to Q sauce. I don't want my sandwich slathered with it.
> (Actually, I prefer ribs, dry rub.)

That's the way my husband likes ribs too.

He'd rather have his pulled pork as carnitas than in a sandwich with
sauce (light for both of us), but he indulges me - and then I let him
make carnitas as many times as the meat and his desire for carnitas
hold out.

--

sf

"jmcquown" > wrote in message
...
> On 2/26/2016 1:41 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 2/25/2016 7:56 AM, Julie Bove wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 2/24/2016 8:44 AM, Osmium wrote:
>>>>>> "jmcquown" wrote:
>>>>>>
>>>>>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>>>>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>>>>>> aren't smashed into some sort of wall-paper paste? What a novel
>>>>>>> concept. YW.
>>>>>>
>>>>>> No way, they can be delicious. I don't remember the recipe but the
>>>>>> key
>>>>>> ingredient is bacon fat. .
>>>>>
>>>>> I guess I've just never had good refried beans. I don't buy canned
>>>>> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
>>>>> either. You may very well be correct. I'll just skip the refried
>>>>> beans.
>>>>
>>>> Why would you shudder at canned refried beans? Some of them are quite
>>>> good. I actually have never had any that were bad tasting but some were
>>>> more runny than I'd prefer. I usually buy Rosarita or Taco Bell brand.
>>>
>>> That speaks volumes! Sorry, but canned refried beans are just gloppy
>>> tasteless bean paste. I know because yes, I have tried them.
>>> Especially the "vegetarian" version. Those are the ones that use oil
>>> rather than animal fat.
>>>
>>> Feel free to eat them if you like. I avoid restaurants where they
>>> dump refried beans and so-called "Mexican rice" on my plate. The
>>> Mexicans I know don't eat that stuff.
>>
>> Oh yes Jill. I am just sure you know soooo many Mexicans.
>
> The woman who owns the tire shop (the place where I just got a W-2) is
> Mexican. So are most of her employees. Betcha I know more Mexicans than
> you do.

Probably not.
>
>> And of
>> course the rest of the country is *just* like where you live. And we
>> here in Bothell are weird. Should I go tell my Mexican neighbor that he
>> has been eating the wrong stuff?
>>
> If he's eating at Tex-Mex restaurants then yes.

He's eating at home.
>
>> If you think refried beans are tasteless, I'd say your taste buds are
>> messed up.
>
> Naturally your taste in food is wonderful. How long is that list of foods
> you don't like, won't eat, can't eat?
>
> Before you bring up my avoiding nuts and seeds, that was a medical
> misdiagnosis. I can and do eat anything I want to now, no problems.

Whatever. But you still don't eat cold foods.

I like Pupusas too. Not Mexican but Salvadorian and they contain refried
beans.

On 2/22/2016 4:20 PM, wrote:
> TIA
> --
>
The kind that make me shit like a goose.
How's about you?

On Fri, 26 Feb 2016 12:30:54 -0800, sf > wrote:

>On Fri, 26 Feb 2016 12:16:32 -0500, jmcquown >
>wrote:
>
>> I'll take the BBQ sauce on the side, too. I prefer a very light touch
>> when it comes to Q sauce. I don't want my sandwich slathered with it.
>> (Actually, I prefer ribs, dry rub.)
>
>That's the way my husband likes ribs too.

Ever since I discovered dry rub that's the only way we'll eat ribs. I
put the same rub on pork roasts, too.

Doris