"Bobo Bonobo®" > wrote in message
...
> On May 7, 1:17 pm, Nancy2 > wrote:
>> On May 5, 5:40 pm, Food Snob® > wrote:
>>
>> > Put the canned beans and water into a pan with a little
>>
>> The way to make them decent is to layer them in a 7-layer Mexican dip.
>
> But I don't want to merely dilute them. I want them to be good enough
> to eat totally alone. Then, and only then, are they suitable for
> making said "dip."
>
> My sister (whom I love in spite of a couple of bad qualities) would
> say, "Ahhh, you can't tell the difference when it's all mixed together
> in the dip."
>
> OK, now I'm imagining the other 6 layers. Let's see? Regular
> American style sour cream? Vinegary pickled jalapenos? <shudder> green
> onions? Please Dear God, no "cheese sauce."
>
> Then there's the OK stuff. Jack or cheddar cheese? Black olives?
> Chopped *fresh* chilies? A bit of sweet corn? Sliced avocado or
> actual guacamole (as opposed to the guacamole dip, which is not
> guacamole)? Most of those layered dips, but not all, are most useful
> at parties when used the way that the apple pie was used in American
> Pie.


So why, since you insist on using the best of everything else, do you insist
on eating refried beans from a can?

I'm finding this incredibly difficult to type, but Sheldon was right.

TFM®