On 2017-04-20, jmcquown > wrote:

> This is just another attempt by dsl1 to make anything non-Hawaiian sound
> awful.

As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
eat with yer mouth!

nb

On Thursday, April 20, 2017 at 6:43:54 AM UTC-10, Jill McQuown wrote:
> On 4/20/2017 12:06 PM, U.S. Janet B. wrote:
> > On Wed, 19 Apr 2017 21:19:07 -0700 (PDT), dsi1 <dsi10yahoo.com>
> > 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

What's even more scarier than a raw egg on rice? A delusional woman that's obsessed with your every move.

On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
> On 2017-04-20, jmcquown > wrote:
>
> > This is just another attempt by dsl1 to make anything non-Hawaiian sound
> > awful.
>
> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
> eat with yer mouth!
>
> nb

Whether anyone likes it or not, the stuff we're eating here is going to have a big influence on the food trends over there. I'm not a big fan of poi but my granddaughter is. My guess is that taro and poi will be trending on the mainland.

Obviously the young folks ain't interested in the stale foods of the previous generations. They will be looking towards Asia for new ideas. Practically everything from Asia passes through here first. We change it a little to suit us and it gets passed in an Easterly direction. Expect that to happen.

That is, of course, assuming we're not a glowing pile of nuclear rubble in a short while. Let's face it, when Mr. Un talks about a "super-mighty pre-emptive strike" he's talking about sending a nuke in our general direction. Maybe he'll miss.

On Thursday, April 20, 2017 at 11:53:42 AM UTC-6, dsi1 wrote:
> On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
> > On 2017-04-20, jmcquown > wrote:
> >
> > > This is just another attempt by dsl1 to make anything non-Hawaiian sound
> > > awful.
> >
> > As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
> > eat with yer mouth!
> >
> > nb
>
> Whether anyone likes it or not, the stuff we're eating here is going to have a big influence on the food trends over there. I'm not a big fan of poi but my granddaughter is. My guess is that taro and poi will be trending on the mainland.
>
> Obviously the young folks ain't interested in the stale foods of the previous generations. They will be looking towards Asia for new ideas. Practically everything from Asia passes through here first. We change it a little to suit us and it gets passed in an Easterly direction. Expect that to happen.

On Thursday, April 20, 2017 at 8:02:26 AM UTC-10, Roy wrote:
>
> Mr. Un is going to get an ICBM up his ass if he keeps threatening the USA and
> making videos depicting such an action.
> ====

Trump thinks that the Koreans are just like the Chinese or Japanese. They are not. Koreans, in general, are a hyperreactive people with giant chips on their shoulders. Those guys in the North were raised to hate the US and are addicted to speed. They will not back down. The US, being of supposedly sound mind, should cool it with the taunts.

On 4/20/2017 5:30 AM, dsi1 wrote:
> On Wednesday, April 19, 2017 at 8:27:10 PM UTC-10, Julie Bove wrote:
>>
>> Try it some time. You can even use a can of pintos. Reserve the liquid. Mash
>> the beans with a potato masher. Add a bit of the liquid if you find them to
>> be too thick.
>
> That's probably a good idea - thanks.

I often mash up a can or two of black beans for fillers for burritos.
It's the base ingredient for the filling but certainly not all of the
filling. Good stuff.

To that you add onion, sometimes ground beef (cooked and drained),
salsa, cheddar cheese. Sometimes a bit of refried beans.

Lots of good burrito filling variations but I always start with mashed
black beans.

On 4/20/2017 5:33 AM, dsi1 wrote:
> It might be that the Mexicans serve refried beans at every meal although making it will take hours.
>OTOH, that might just be my gringo notion. What's the real story?
>

Bottom line...who cares about what the Mexicans do? Make it as you like
it and don't worry about what others think.

On Thursday, April 20, 2017 at 8:51:25 AM UTC-10, Gary wrote:
> On 4/20/2017 5:33 AM, dsi1 wrote:
> > It might be that the Mexicans serve refried beans at every meal although making it will take hours.
> >OTOH, that might just be my gringo notion. What's the real story?
> >
>
> Bottom line...who cares about what the Mexicans do? Make it as you like
> it and don't worry about what others think.

I'm interested in the cultural/sociological aspects of the foods we eat. You won't be able to understand a people without knowing about their relationship with food. It's better to know about others than to not know.

> wrote in message
...
> On Thursday, April 20, 2017 at 4:24:00 AM UTC-5, dsi1 wrote:
>>
>> On Wednesday, April 19, 2017 at 8:23:36 PM UTC-10, Julie Bove wrote:
>> > "dsi1" <dsi100ahoo.com> wrote in message
>> > >
>> > They can be made fat free. The beans aren't really fried. When I make
>> > them,
>> > I just cook the beans and mash them. I do usually add a little bit of
>> > olive
>> > oil to them. Why? Given my 'druthers, my diet is low to no fat and
>> > that's
>> > not good. So I try to add a little whenever I can. I also like to add
>> > some
>> > chopped onion and bell pepper to help cut the carbs a little bit.
>>
>> It seems opinions vary greatly on the matter of oil. Some people don't
>> even fry the bean and will mix in a good amount of oil into the bean pot.
>> I'm a fan of using lots of oil so you know where I'm going to go.
>>
>>
> Julie is not making refried beans. She's making one of her usual
> ungodly messes and calling it refried beans. Also, adding chopped
> onion and bell is not 'cutting the carbs' they're just adding flavor
> to her otherwise slop.

You can buy canned refried beans with no fat. And go back and read again. I
said "cut a little bit" and that is true. Peppers and onions have less carbs
than beans do. You can buy refried beans in a can with all manner of things
added. Are you saying those are slop?

"dsi1" > wrote in message
...
> On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>>
>> 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?
>>
>> ---
>> I think it was more a way to use leftover beans and make them seem
>> different. These days and in this country, this is usually not much of an
>> issue but I should imagine in the old days, generating the heat needed to
>> cook the beans could be costly, so they probably cooked a lot at once.
>>
>> It's also a lot easier to scoop up some mashed beans in a tortilla than
>> it
>> is whole beans. Mashed in a tortilla can be eaten out of hand, so they
>> are
>> portable. Try that with whole beans and you'll be wearing them.
>
> It might be that the Mexicans serve refried beans at every meal although
> making it will take hours. OTOH, that might just be my gringo notion.
> What's the real story?

Alfredo (owner of a Mexican restaurant) told me that while they do eat
refried beans in Mexico, whole beans are more commonly served as it is less
expensive to make them. He also said they are very frugal and use everything
up. So liquid from cooking beans would be used in the making of bread or
added to soup and other dishes.

They also eat a lot of things that we might not here. They started serving
fried grasshoppers at the Mariner's games, claiming them to be a common
Mexican snack food. They can't keep up with the demand for them so have to
ration them. Seafood is also common, including octopus. I had to chuckle
when my mom refused to dine at one place because octopus was on the menu. I
chuckled because it is also on the menu of other places she has eaten. She
just didn't notice. I have had octopus but prepared using a Japanese recipe.
I wasn't fond of it. Very chewy and seemed to have no flavor in and of
itself. It was prepared with tomato and I could taste that.

They also eat Tortas in various parts of Mexico. Those are sandwiches. They
often use a layer of mashed beans on those. Maybe not true refried but at
least mashed. Helps to hold them together.

> wrote in message
...
> On Thu, 20 Apr 2017 02:33:49 -0700 (PDT), dsi1 >
> wrote:
>
>>On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
>>> "dsi1" <dsi1yahoo.com> wrote in message
>>> ...
>>>
>>> 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?
>>>
>>> ---
>>> I think it was more a way to use leftover beans and make them seem
>>> different. These days and in this country, this is usually not much of
>>> an
>>> issue but I should imagine in the old days, generating the heat needed
>>> to
>>> cook the beans could be costly, so they probably cooked a lot at once.
>>>
>>> It's also a lot easier to scoop up some mashed beans in a tortilla than
>>> it
>>> is whole beans. Mashed in a tortilla can be eaten out of hand, so they
>>> are
>>> portable. Try that with whole beans and you'll be wearing them.
>>
>>It might be that the Mexicans serve refried beans at every meal although
>>making it will take hours. OTOH, that might just be my gringo notion.
>>What's the real story?
>
> In Mexican lingo the "re" prefix means extra good. refried beans means
> extra good fried beans, does not mean fried twice. In Mexican
> households there is almost always a large pot of beans simmering but
> are rarely eaten as they come from the pot, they are usually done up
> as an ingredient in some other dish, frying is but one but usually
> tucked into some other staple such as plain white rice, sometimes with
> a small quantity of meat from what's locally hunted, often gibnut. A
> lot of Mexican dishes contain beans from the stew pot, no wonder they
> are refered to as 'beaners'. Nearer to the US border using pinto
> beans are common so are more Tex Mex, but as one travels south and
> into Central America the black bean (turtle bean) is the norm, and
> that's what I prepare, I think they are better. In Puerto Rico mostly
> pigeon peas are used. The time I posted pictures of my refried black
> beans and pork chops some thought it looked like "shit" so I won't
> REpost.

Yes. The type of beans served depends on the region of Mexico. I bought a
huge cookbook last summer and the foods served varied widely depending on
the region.

"dsi1" > wrote in message
...
On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
> On 2017-04-20, jmcquown > wrote:
>
> > This is just another attempt by dsl1 to make anything non-Hawaiian sound
> > awful.
>
> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
> eat with yer mouth!
>
> nb

Whether anyone likes it or not, the stuff we're eating here is going to have
a big influence on the food trends over there. I'm not a big fan of poi but
my granddaughter is. My guess is that taro and poi will be trending on the
mainland.

---

Taro has been a big thing for awhile. Mostly chips. I tried them. They are
okay, for chips. I'm not big on any kind of chips except for corn chips. I
do like those. I will eat a potato chip now and then but they are not a
favorite food by any means. I liked the taro chips even less than that.

<snip>

> wrote in message
...
> On Thursday, April 20, 2017 at 11:06:39 AM UTC-5, U.S. Janet B. wrote:
> <
>> On Wed, 19 Apr 2017 21:19:07 -0700 (PDT), dsi1 >
>> wrote:
>> >
>> >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
>>
> If you're going to use cooking oil or solid Crisco I wouldn't
> even bother turning on the stove. I've had refried beans at
> Mexican restaurants (mom & pop joints), and in an effort
> to be 'healthy' they used oil. The lard or bacon grease used
> in authentic refried beans gives them soooo much flavor, not
> greasy, that cooking oil or Crisco simply cannot duplicate.

AFAIK, lard is not used in any of the Mexican restaurants here. They all say
that they use vegetable oil. The beans are never greasy.

On Thursday, April 20, 2017 at 9:47:09 AM UTC-10, U.S. Janet B. wrote:
>
> I've always wondered -- is it gauche to put ketchup on poi?
> Janet US

That's a good question. I've never seen anybody do that. The only thing that I've ever seen anybody put in poi is milk, sugar, or their fingers. That what I'd do when I was a kid. These days, most everybody just eats it plain.. The kids like the poi fresh and the older folks like it 2 or 3 days old. The older it is, the more tart it gets.

On Thursday, April 20, 2017 at 5:02:48 PM UTC-5, Julie Bove wrote:
>
> You can buy canned refried beans with no fat.
>
Yes, and the are not fit to eat.
>
> And go back and read again. I
> said "cut a little bit" and that is true. Peppers and onions have less carbs
> than beans do.
>
You are not cutting any fat, peppers and onions are not magical
vegetables that somehow take out fat; they are adding flavor.
If you want to cut fat, you add less fat when cooking. No wonder
everyone in your house hates your cooking.
>
> You can buy refried beans in a can with all manner of things
> added. Are you saying those are slop?
>
No, just what you attempt to cook.

On Thursday, April 20, 2017 at 5:48:35 PM UTC-5, Julie Bove wrote:
>
> AFAIK, lard is not used in any of the Mexican restaurants here. They all say
> that they use vegetable oil. The beans are never greasy.
>
>
I didn't say greasy, I said flavorless. Besides not being able
to cook, you can't read either.

On Thursday, April 20, 2017 at 12:10:36 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> > On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >>
> >> 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?
> >>
> >> ---
> >> I think it was more a way to use leftover beans and make them seem
> >> different. These days and in this country, this is usually not much of an
> >> issue but I should imagine in the old days, generating the heat needed to
> >> cook the beans could be costly, so they probably cooked a lot at once.
> >>
> >> It's also a lot easier to scoop up some mashed beans in a tortilla than
> >> it
> >> is whole beans. Mashed in a tortilla can be eaten out of hand, so they
> >> are
> >> portable. Try that with whole beans and you'll be wearing them.
> >
> > It might be that the Mexicans serve refried beans at every meal although
> > making it will take hours. OTOH, that might just be my gringo notion.
> > What's the real story?
>
> Alfredo (owner of a Mexican restaurant) told me that while they do eat
> refried beans in Mexico, whole beans are more commonly served as it is less
> expensive to make them. He also said they are very frugal and use everything
> up. So liquid from cooking beans would be used in the making of bread or
> added to soup and other dishes.
>
> They also eat a lot of things that we might not here. They started serving
> fried grasshoppers at the Mariner's games, claiming them to be a common
> Mexican snack food. They can't keep up with the demand for them so have to
> ration them. Seafood is also common, including octopus. I had to chuckle
> when my mom refused to dine at one place because octopus was on the menu. I
> chuckled because it is also on the menu of other places she has eaten. She
> just didn't notice. I have had octopus but prepared using a Japanese recipe.
> I wasn't fond of it. Very chewy and seemed to have no flavor in and of
> itself. It was prepared with tomato and I could taste that.
>
> They also eat Tortas in various parts of Mexico. Those are sandwiches. They
> often use a layer of mashed beans on those. Maybe not true refried but at
> least mashed. Helps to hold them together.

Thanks for the interesting and informative post. For breakfast we had tacos.. It was pretty good. I'm on a horchata kick so I ordered one. It was pretty good but I think I can make a better drink. My late father-in-law's Vita-Mix does a great job on pulverizing rice grains. I make it with short grain rice - it comes out fine.

dsi1 wrote in rec.food.cooking:

> On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> > "dsi1" <dsi1yahoo.com> wrote in message
> > ...
> >
> > 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?
> >
> > ---
> > I think it was more a way to use leftover beans and make them seem
> > different. These days and in this country, this is usually not much
> > of an issue but I should imagine in the old days, generating the
> > heat needed to cook the beans could be costly, so they probably
> > cooked a lot at once.
> >
> > It's also a lot easier to scoop up some mashed beans in a tortilla
> > than it is whole beans. Mashed in a tortilla can be eaten out of
> > hand, so they are portable. Try that with whole beans and you'll be
> > wearing them.
>
> It might be that the Mexicans serve refried beans at every meal
> although making it will take hours. OTOH, that might just be my
> gringo notion. What's the real story?

The real story is they were cheap and effective for carbs and proteins
and cooked in largish batches then the broken ones were mashed with
fats to provide extra energy. They would think you silly for eating
something as bland as rice all the time ;-) Heck, your McDonalds adds
rice to the breakfast plates!

Carol

--

On Thursday, April 20, 2017 at 2:58:08 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> > > "dsi1" <dsi1yahoo.com> wrote in message
> > > ...
> > >
> > > 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?
> > >
> > > ---
> > > I think it was more a way to use leftover beans and make them seem
> > > different. These days and in this country, this is usually not much
> > > of an issue but I should imagine in the old days, generating the
> > > heat needed to cook the beans could be costly, so they probably
> > > cooked a lot at once.
> > >
> > > It's also a lot easier to scoop up some mashed beans in a tortilla
> > > than it is whole beans. Mashed in a tortilla can be eaten out of
> > > hand, so they are portable. Try that with whole beans and you'll be
> > > wearing them.
> >
> > It might be that the Mexicans serve refried beans at every meal
> > although making it will take hours. OTOH, that might just be my
> > gringo notion. What's the real story?
>
> The real story is they were cheap and effective for carbs and proteins
> and cooked in largish batches then the broken ones were mashed with
> fats to provide extra energy. They would think you silly for eating
> something as bland as rice all the time ;-) Heck, your McDonalds adds
> rice to the breakfast plates!
>
> Carol
>
> --

Have some respect for rice - it has helped most of humanity survive and flourish since the beginning. I doubt that Mexicans would feel it silly that Asians eat rice or Americans potatoes. I can believe that someone on this newsgroup would say such a silly thing.

As it goes, high carbohydrate food sources i.e., starches have been important for the survival of the human race. Whether you're talking about rice, beans, potatoes, poi, pasta, et al., it might be that without the high energy availability that cooked starches provide, we might still be living in caves. You are correct that McDonald's serves rice in the morning. What's your point?

> wrote in message
...
> On Thursday, April 20, 2017 at 5:02:48 PM UTC-5, Julie Bove wrote:
>>
>> You can buy canned refried beans with no fat.
>>
> Yes, and the are not fit to eat.
>>
>> And go back and read again. I
>> said "cut a little bit" and that is true. Peppers and onions have less
>> carbs
>> than beans do.
>>
> You are not cutting any fat, peppers and onions are not magical
> vegetables that somehow take out fat; they are adding flavor.
> If you want to cut fat, you add less fat when cooking. No wonder
> everyone in your house hates your cooking.

OMG! You have no reading comprehension at all. Where did I say "cut the
fat"? I didn't. I said I was cutting down a little bit on the carbs. What
part of that do you not understand? 1/2 cup of mashed beans will have a few
more grams of carbs in it than 1/2 cup of mashed beans with onions and
peppers mixed in.
>>
>> You can buy refried beans in a can with all manner of things
>> added. Are you saying those are slop?
>>
> No, just what you attempt to cook.

There is nothing wrong with what I cook. I am a very good cook.

"dsi1" > wrote in message
...
On Thursday, April 20, 2017 at 12:10:36 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> > On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >>
> >> 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?
> >>
> >> ---
> >> I think it was more a way to use leftover beans and make them seem
> >> different. These days and in this country, this is usually not much of
> >> an
> >> issue but I should imagine in the old days, generating the heat needed
> >> to
> >> cook the beans could be costly, so they probably cooked a lot at once.
> >>
> >> It's also a lot easier to scoop up some mashed beans in a tortilla than
> >> it
> >> is whole beans. Mashed in a tortilla can be eaten out of hand, so they
> >> are
> >> portable. Try that with whole beans and you'll be wearing them.
> >
> > It might be that the Mexicans serve refried beans at every meal although
> > making it will take hours. OTOH, that might just be my gringo notion.
> > What's the real story?
>
> Alfredo (owner of a Mexican restaurant) told me that while they do eat
> refried beans in Mexico, whole beans are more commonly served as it is
> less
> expensive to make them. He also said they are very frugal and use
> everything
> up. So liquid from cooking beans would be used in the making of bread or
> added to soup and other dishes.
>
> They also eat a lot of things that we might not here. They started serving
> fried grasshoppers at the Mariner's games, claiming them to be a common
> Mexican snack food. They can't keep up with the demand for them so have to
> ration them. Seafood is also common, including octopus. I had to chuckle
> when my mom refused to dine at one place because octopus was on the menu.
> I
> chuckled because it is also on the menu of other places she has eaten. She
> just didn't notice. I have had octopus but prepared using a Japanese
> recipe.
> I wasn't fond of it. Very chewy and seemed to have no flavor in and of
> itself. It was prepared with tomato and I could taste that.
>
> They also eat Tortas in various parts of Mexico. Those are sandwiches.
> They
> often use a layer of mashed beans on those. Maybe not true refried but at
> least mashed. Helps to hold them together.

Thanks for the interesting and informative post. For breakfast we had tacos.
It was pretty good. I'm on a horchata kick so I ordered one. It was pretty
good but I think I can make a better drink. My late father-in-law's Vita-Mix
does a great job on pulverizing rice grains. I make it with short grain
rice - it comes out fine.

---

Never had these but should make them one day.

https://en.wikipedia.org/wiki/Chilaquiles

We do have some places around here that serve Migas but I don't do eggs. Can
do chilaquiles without egg.

"dsi1" > wrote in message
...
On Thursday, April 20, 2017 at 2:58:08 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> > > "dsi1" <dsi1yahoo.com> wrote in message
> > > ...
> > >
> > > 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?
> > >
> > > ---
> > > I think it was more a way to use leftover beans and make them seem
> > > different. These days and in this country, this is usually not much
> > > of an issue but I should imagine in the old days, generating the
> > > heat needed to cook the beans could be costly, so they probably
> > > cooked a lot at once.
> > >
> > > It's also a lot easier to scoop up some mashed beans in a tortilla
> > > than it is whole beans. Mashed in a tortilla can be eaten out of
> > > hand, so they are portable. Try that with whole beans and you'll be
> > > wearing them.
> >
> > It might be that the Mexicans serve refried beans at every meal
> > although making it will take hours. OTOH, that might just be my
> > gringo notion. What's the real story?
>
> The real story is they were cheap and effective for carbs and proteins
> and cooked in largish batches then the broken ones were mashed with
> fats to provide extra energy. They would think you silly for eating
> something as bland as rice all the time ;-) Heck, your McDonalds adds
> rice to the breakfast plates!
>
> Carol
>
> --

Have some respect for rice - it has helped most of humanity survive and
flourish since the beginning. I doubt that Mexicans would feel it silly that
Asians eat rice or Americans potatoes. I can believe that someone on this
newsgroup would say such a silly thing.

---

Mexicans do eat rice. Pasta too. In some parts of Mexico they eat either
plain white rice or rice with a few veggies or cilantro in it. It's also put
in various soups as is pasta. I don't think Carol knows what she is talking
about. They only mashed broken beans? I don't think so.

---
As it goes, high carbohydrate food sources i.e., starches have been
important for the survival of the human race. Whether you're talking about
rice, beans, potatoes, poi, pasta, et al., it might be that without the high
energy availability that cooked starches provide, we might still be living
in caves. You are correct that McDonald's serves rice in the morning. What's
your point?

---

Mexicans do eat potatoes too. I got the idea of putting jalapenos in my
mashed potatoes from Pati's Mexican table. She said this was a favorite
after school snack. Her grandma would make those and some kind of breaded,
fried meat patty. I want to say that it was similar to chicken fried steak,
but it has been some time since I saw that episode. There are Mexican potato
salad recipes too.

What I learned about McDonalds is that different parts of the country sell
different things. We made one cross country move and stopped at McDonalds
for lunch almost every day. Thankfully they had a salad on the menu at that
point in time that almost every location sold, and it was one that I liked.
I saw hot dogs at one and soup at another one.

> wrote in message
...
> On Thursday, April 20, 2017 at 5:48:35 PM UTC-5, Julie Bove wrote:
>>
>> AFAIK, lard is not used in any of the Mexican restaurants here. They all
>> say
>> that they use vegetable oil. The beans are never greasy.
>>
>>
> I didn't say greasy, I said flavorless. Besides not being able
> to cook, you can't read either.

You did say greasy but you conveniently snipped it out.

"Sqwertz" > wrote in message
...
> On Thu, 20 Apr 2017 20:32:47 -0700, Julie Bove wrote:
>
>> There is nothing wrong with what I cook. I am a very good cook.
>
> You just can't cut apples and watermelons. That's all.

Of course I can cut them. I just don't want to. And cutting isn't cooking.

On Thursday, April 20, 2017 at 5:36:12 PM UTC-10, Julie Bove wrote:
>
> Never had these but should make them one day.
>
> https://en.wikipedia.org/wiki/Chilaquiles
>
> We do have some places around here that serve Migas but I don't do eggs. Can
> do chilaquiles without egg.

The migas sounds pretty good. Thanks.

On Thursday, April 20, 2017 at 5:44:24 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> On Thursday, April 20, 2017 at 2:58:08 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Wednesday, April 19, 2017 at 8:44:49 PM UTC-10, Julie Bove wrote:
> > > > "dsi1" <dsi1yahoo.com> wrote in message
> > > > ...
> > > >
> > > > 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?
> > > >
> > > > ---
> > > > I think it was more a way to use leftover beans and make them seem
> > > > different. These days and in this country, this is usually not much
> > > > of an issue but I should imagine in the old days, generating the
> > > > heat needed to cook the beans could be costly, so they probably
> > > > cooked a lot at once.
> > > >
> > > > It's also a lot easier to scoop up some mashed beans in a tortilla
> > > > than it is whole beans. Mashed in a tortilla can be eaten out of
> > > > hand, so they are portable. Try that with whole beans and you'll be
> > > > wearing them.
> > >
> > > It might be that the Mexicans serve refried beans at every meal
> > > although making it will take hours. OTOH, that might just be my
> > > gringo notion. What's the real story?
> >
> > The real story is they were cheap and effective for carbs and proteins
> > and cooked in largish batches then the broken ones were mashed with
> > fats to provide extra energy. They would think you silly for eating
> > something as bland as rice all the time ;-) Heck, your McDonalds adds
> > rice to the breakfast plates!
> >
> > Carol
> >
> > --
>
> Have some respect for rice - it has helped most of humanity survive and
> flourish since the beginning. I doubt that Mexicans would feel it silly that
> Asians eat rice or Americans potatoes. I can believe that someone on this
> newsgroup would say such a silly thing.
>
> ---
>
> Mexicans do eat rice. Pasta too. In some parts of Mexico they eat either
> plain white rice or rice with a few veggies or cilantro in it. It's also put
> in various soups as is pasta. I don't think Carol knows what she is talking
> about. They only mashed broken beans? I don't think so.
>
> ---
> As it goes, high carbohydrate food sources i.e., starches have been
> important for the survival of the human race. Whether you're talking about
> rice, beans, potatoes, poi, pasta, et al., it might be that without the high
> energy availability that cooked starches provide, we might still be living
> in caves. You are correct that McDonald's serves rice in the morning. What's
> your point?
>
> ---
>
> Mexicans do eat potatoes too. I got the idea of putting jalapenos in my
> mashed potatoes from Pati's Mexican table. She said this was a favorite
> after school snack. Her grandma would make those and some kind of breaded,
> fried meat patty. I want to say that it was similar to chicken fried steak,
> but it has been some time since I saw that episode. There are Mexican potato
> salad recipes too.
>
> What I learned about McDonalds is that different parts of the country sell
> different things. We made one cross country move and stopped at McDonalds
> for lunch almost every day. Thankfully they had a salad on the menu at that
> point in time that almost every location sold, and it was one that I liked.
> I saw hot dogs at one and soup at another one.

I'm soaking a pot of pintos and will cook them in some porky water along with some pork fat. These refried beans will not be wanting of pork! Hoo ha!

On Thu, 20 Apr 2017 14:02:37 -0700 (PDT), dsi1 >
wrote:

>On Thursday, April 20, 2017 at 8:51:25 AM UTC-10, Gary wrote:
>> On 4/20/2017 5:33 AM, dsi1 wrote:
>> > It might be that the Mexicans serve refried beans at every meal although making it will take hours.
>> >OTOH, that might just be my gringo notion. What's the real story?
>> >
>>
>> Bottom line...who cares about what the Mexicans do? Make it as you like
>> it and don't worry about what others think.
>
>I'm interested in the cultural/sociological aspects of the foods we eat. You won't be able to understand a people without knowing about their relationship with food. It's better to know about others than to not know.

When that famine hits, you'll just eat what you happen to have in your
pantry, without worrying about "the cultural/sociological aspects of
the foods". Those "others" can go sit on it and spin. Right?

On Thu, 20 Apr 2017 10:53:34 -0700 (PDT), dsi1 >
wrote:

>On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
>> On 2017-04-20, jmcquown > wrote:
>>
>> > This is just another attempt by dsl1 to make anything non-Hawaiian sound
>> > awful.
>>
>> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
>> eat with yer mouth!
>>
>> nb
>
>Whether anyone likes it or not, the stuff we're eating here is going to have a big influence on the food trends over there. I'm not a big fan of poi but my granddaughter is. My guess is that taro and poi will be trending on the mainland.
>
>Obviously the young folks ain't interested in the stale foods of the previous generations. They will be looking towards Asia for new ideas. Practically everything from Asia passes through here first. We change it a little to suit us and it gets passed in an Easterly direction. Expect that to happen.
>
>That is, of course, assuming we're not a glowing pile of nuclear rubble in a short while. Let's face it, when Mr. Un talks about a "super-mighty pre-emptive strike" he's talking about sending a nuke in our general direction. Maybe he'll miss.

Do you really think that a big country like the US accepts new food
influences from a huge continent like Asia only via the little
******** that is Hawaii?

On Friday, April 21, 2017 at 7:12:06 AM UTC-4, Bruce wrote:
> On Thu, 20 Apr 2017 14:02:37 -0700 (PDT), dsi1 >
> wrote:
>
> >On Thursday, April 20, 2017 at 8:51:25 AM UTC-10, Gary wrote:
> >> On 4/20/2017 5:33 AM, dsi1 wrote:
> >> > It might be that the Mexicans serve refried beans at every meal although making it will take hours.
> >> >OTOH, that might just be my gringo notion. What's the real story?
> >> >
> >>
> >> Bottom line...who cares about what the Mexicans do? Make it as you like
> >> it and don't worry about what others think.
> >
> >I'm interested in the cultural/sociological aspects of the foods we eat. You won't be able to understand a people without knowing about their relationship with food. It's better to know about others than to not know.
>
> When that famine hits, you'll just eat what you happen to have in your
> pantry, without worrying about "the cultural/sociological aspects of
> the foods". Those "others" can go sit on it and spin. Right?

When that famine hits, I'm going to see if I can bring down one
of my neighbors. Excellent long pig.

Cindy Hamilton

On Friday, April 21, 2017 at 7:17:42 AM UTC-4, Bruce wrote:
> On Thu, 20 Apr 2017 10:53:34 -0700 (PDT), dsi1 >
> wrote:
>
> >On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
> >> On 2017-04-20, jmcquown > wrote:
> >>
> >> > This is just another attempt by dsl1 to make anything non-Hawaiian sound
> >> > awful.
> >>
> >> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I wouldn't
> >> eat with yer mouth!
> >>
> >> nb
> >
> >Whether anyone likes it or not, the stuff we're eating here is going to have a big influence on the food trends over there. I'm not a big fan of poi but my granddaughter is. My guess is that taro and poi will be trending on the mainland.
> >
> >Obviously the young folks ain't interested in the stale foods of the previous generations. They will be looking towards Asia for new ideas. Practically everything from Asia passes through here first. We change it a little to suit us and it gets passed in an Easterly direction. Expect that to happen.
> >
> >That is, of course, assuming we're not a glowing pile of nuclear rubble in a short while. Let's face it, when Mr. Un talks about a "super-mighty pre-emptive strike" he's talking about sending a nuke in our general direction. Maybe he'll miss.
>
> Do you really think that a big country like the US accepts new food
> influences from a huge continent like Asia only via the little
> ******** that is Hawaii?

We generally get them direct from Asian immigrants, who we
generally get direct from Asia. We get about a million
new immigrants every year, of whom 46% are from Asia.
I believe those are the figures for legal immigrants.

Cindy Hamilton

KenK > wrote in news:XnsA75D697D0254Binvalidcom@
130.133.4.11:

> "Julie Bove" > wrote in
> news >
>>
>> "KenK" > wrote in message
>> ...
>>> "cshenk" > wrote in news:49ednY5Qt5wBBmvFnZ2dnUU7-
>>> :
>>>
>>>> KenK wrote in rec.food.cooking:
>>>>
>>>>> Looking for a tasty way to serve refried beans. Tried them
>>>>> yesterday simply with magic mushroom powder. Quite good! Thank you,
>>>>> Koko!
>>>>>
>>>>> I'm sure there are many many other ways. Suggestions? Sorry, no
>>>>> tortillas.
>>>>>
>>>>> TIA
>>>>
>>>> Hi KenK, is the no tortillas because you do not have any, or because
>>>> you do not eat bread (low carb desires).
>>>>
>>> Sort of. Trying to avoid gluten and corn.
>>
>> There are tortillas made of rice. Not sure if you can find them there
>> or if they would work for you. Here is one brand that looks like they
>> might work. Some rice tortillas come frozen. Can't remember if these
>> did or not.
>>
>> http://www.foodforlife.com/product/t...rice-tortillas
>>
>>
> Looks like a winner! Nothing forbidden in ingredient list except rice
> bran not identified. Hoping brown as brown rice flour used. Tried to
> figure out how to get from store locator map to a store but couldn't
> figure it out. Sent them an email instead. Hope they have a store here.
>
> I tried Amazon yesterday, but don't recall seeing their brand there.
> Torillas I did see over $1 EACH!

They have a store here but it is about a 25 mile drive, Dunno if a
burrito is worth that! A health food store, likely expemsive.

I think back to Google for a brown rice flour tortilla recipe. The two I
found didn't work for me. One result was much too thin to form tortillas.
The other came out very gritty and the tortillas fell apart when I tried
to transfer them to the frying pan. Both probably fixable but I didn't
know how.

On the bright side, made chili yesterday and it was very good. Will make
it again.




--
I love a good meal! That's why I don't cook.

On 21 Apr 2017 13:52:31 GMT, KenK > wrote:
snip
>
>On the bright side, made chili yesterday and it was very good. Will make
>it again.
>

Well, tell us what you finally did to make chili!
?????
Janet US

"Cindy Hamilton" wrote in message
...

On Friday, April 21, 2017 at 7:17:42 AM UTC-4, Bruce wrote:
> On Thu, 20 Apr 2017 10:53:34 -0700 (PDT), dsi1 >
> wrote:
>
> >On Thursday, April 20, 2017 at 7:30:34 AM UTC-10, notbob wrote:
> >> On 2017-04-20, jmcquown > wrote:
> >>
> >> > This is just another attempt by dsl1 to make anything non-Hawaiian
> >> > sound
> >> > awful.
> >>
> >> As if everything Hawiian isn't. Rice, Spam, poi? Foodstuffs I
> >> wouldn't
> >> eat with yer mouth!
> >>
> >> nb
> >
> >Whether anyone likes it or not, the stuff we're eating here is going to
> >have a big influence on the food trends over there. I'm not a big fan of
> >poi but my granddaughter is. My guess is that taro and poi will be
> >trending on the mainland.
> >
> >Obviously the young folks ain't interested in the stale foods of the
> >previous generations. They will be looking towards Asia for new ideas.
> >Practically everything from Asia passes through here first. We change it
> >a little to suit us and it gets passed in an Easterly direction. Expect
> >that to happen.
> >
> >That is, of course, assuming we're not a glowing pile of nuclear rubble
> >in a short while. Let's face it, when Mr. Un talks about a "super-mighty
> >pre-emptive strike" he's talking about sending a nuke in our general
> >direction. Maybe he'll miss.
>
> Do you really think that a big country like the US accepts new food
> influences from a huge continent like Asia only via the little
> ******** that is Hawaii?

We generally get them direct from Asian immigrants, who we
generally get direct from Asia. We get about a million
new immigrants every year, of whom 46% are from Asia.
I believe those are the figures for legal immigrants.

Cindy Hamilton

===

Famine is not the only reason people can have an interest in new food from
other places.

I think many cooks here can be interested in new foods.


--
http://www.helpforheroes.org.uk

On Friday, April 21, 2017 at 3:03:03 AM UTC-10, Cindy Hamilton wrote:
>
> When that famine hits, I'm going to see if I can bring down one
> of my neighbors. Excellent long pig.
>
> Cindy Hamilton

Sounds like a good idea. Jesus tells us that we should love our neighbor.

On Friday, April 21, 2017 at 5:28:15 AM UTC-10, Ophelia wrote:
>
> Famine is not the only reason people can have an interest in new food from
> other places.
>
> I think many cooks here can be interested in new foods.
>
>
> --
> http://www.helpforheroes.org.uk

I get the feeling that most folks here are not interested in expanding their food horizons but would rather dis the foods of others and belittle other posters. My immediate goals are to make some refried beans and eat a raw egg on rice. By doing this, I will learn how other people think about foods. These are small things for sure but eating is not the goal - learning is.

On Fri, 21 Apr 2017 09:21:06 -0700 (PDT), dsi1 >
wrote:

>On Friday, April 21, 2017 at 5:28:15 AM UTC-10, Ophelia wrote:
>>
>> Famine is not the only reason people can have an interest in new food from
>> other places.
>>
>> I think many cooks here can be interested in new foods.
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>I get the feeling that most folks here are not interested in expanding their food horizons but would rather dis the foods of others and belittle other posters. My immediate goals are to make some refried beans and eat a raw egg on rice. By doing this, I will learn how other people think about foods. These are small things for sure but eating is not the goal - learning is.

I think you are wrong about us and new food horizons. Depending on
our ethnic backgrounds, travel and places we've live, we each have a
different level of acceptance. And, let's face it. Just look at the
runny egg post -- there are just some foods that make each of us go
ewwww.
At least we recognize that you are more than an "island" in the middle
of the ocean
Janet US

"dsi1" wrote in message
...

On Friday, April 21, 2017 at 5:28:15 AM UTC-10, Ophelia wrote:
>
> Famine is not the only reason people can have an interest in new food from
> other places.
>
> I think many cooks here can be interested in new foods.
>

I get the feeling that most folks here are not interested in expanding their
food horizons but would rather dis the foods of others and belittle other
posters. My immediate goals are to make some refried beans and eat a raw egg
on rice. By doing this, I will learn how other people think about foods.
These are small things for sure but eating is not the goal - learning is.

===

Yes, indeed! But no one here can dictate how we further our interests
Learning is wonderful and gives so much enjoyment)

Let me know how you enjoy your refried beans and raw egg on rice <g>


--
http://www.helpforheroes.org.uk

U.S. Janet B. > wrote in
:

> On 21 Apr 2017 13:52:31 GMT, KenK > wrote:
> snip
>>
>>On the bright side, made chili yesterday and it was very good. Will
make
>>it again.
>>
>
> Well, tell us what you finally did to make chili!
> ?????
> Janet US
>

This is quite similar to the recipe you posted recently.

Weeknight Black Bean Chili from budgetbytes.com web site.

Ingredients:

1 Tbs olive oil
1 yellow onion
4 cloves garlic
1/2 lb ground turkey
3 15 oz. cans black beans
1 15 oz can diced tomatoes with green chilis
3 oz tomato paste (1/2 of a 6 oz can)
1 Tbs chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp salt (or to taste)

Instructions:

1: Dice onion and mince garlic. Put them in a large pot with the olive
oil. Cook over medium-low heat until softened (2 - 3 minutes)

2: Add the tukey and saute until turkey is just cooked through. Break up
any lumps.

3: Add everythibg else except salt and stir to combine.

(Instead, I put in crockpot, added tonatoes and some water and cooked on
high for several hours (2 for me). You will likely need additional water.
Then add everything else but salt and cook several more hours stirring
once in a while and adding water as needed. (2 hours for me).) Taste and
add salt if needed. (I didn't need any). I cooked another two hours on
low. Skip to step 5.

4: Let the chili simmer about ten minutes. Liquid should thicken a bit.
Taste and add salt if needed.

5: Serve with your favorite chili topping.

Recipe suggests using liquid in beans, tomatoes as I did.





--
I love a good meal! That's why I don't cook.

On 4/21/2017 7:12 AM, Bruce wrote:
> On Thu, 20 Apr 2017 14:02:37 -0700 (PDT), dsi1 >
> wrote:
>
>> On Thursday, April 20, 2017 at 8:51:25 AM UTC-10, Gary wrote:
>>> On 4/20/2017 5:33 AM, dsi1 wrote:
>>>> It might be that the Mexicans serve refried beans at every meal although making it will take hours.
>>> >OTOH, that might just be my gringo notion. What's the real story?
>>>>
>>>
>>> Bottom line...who cares about what the Mexicans do? Make it as you like
>>> it and don't worry about what others think.
>>
>> I'm interested in the cultural/sociological aspects of the foods we eat. You won't be able to understand a people without knowing about their relationship with food. It's better to know about others than to not know.
>
> When that famine hits, you'll just eat what you happen to have in your
> pantry, without worrying about "the cultural/sociological aspects of
> the foods". Those "others" can go sit on it and spin. Right?

I was just talking about food that you may or may not like. Now he's
switched to eating authentic to understand the Mexican culture. Well he
can google mexican culture all he wants but I'll still eat my way and
the hell with what some other country does.

My guess it.... oh never mind. He's an asian racist from what I hear here.

On 4/21/2017 12:10 PM, dsi1 wrote:
> On Friday, April 21, 2017 at 3:03:03 AM UTC-10, Cindy Hamilton wrote:
>>
>> When that famine hits, I'm going to see if I can bring down one
>> of my neighbors. Excellent long pig.
>>
>> Cindy Hamilton
>
> Sounds like a good idea. Jesus tells us that we should love our neighbor.
>

Good point, but would the neighbor be loved more on the rotisserie or
roasted?