Put the canned beans and water into a pan with a little extra oil.
Fry/simmer them, scraping the bottom occasionally (you know the
drill), dry them out, add water and repeat. Do it for at least an
hour. I think I rehydrated/reduced tonight's about 6 times. Not
quite like fresh ones, but good.


--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

In article
>,
Food Snob® > wrote:

> Put the canned beans and water into a pan with a little extra oil.
> Fry/simmer them, scraping the bottom occasionally (you know the
> drill), dry them out, add water and repeat. Do it for at least an
> hour. I think I rehydrated/reduced tonight's about 6 times. Not
> quite like fresh ones, but good.
>
>
> --Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

I'd just spice them to taste and nuke them.

Get a bag of tortilla chips and some Jack cheese. Melt the cheese into
the spiced beans and have at it!

Also add some chopped tomato to that dip too.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On May 5, 6:30*pm, Omelet > wrote:
> In article
> >,
> *Food Snob® > wrote:
>
> > Put the canned beans and water into a pan with a little extra oil.
> > Fry/simmer them, scraping the bottom occasionally (you know the
> > drill), dry them out, add water and repeat. *Do it for at least an
> > hour. *I think I rehydrated/reduced tonight's about 6 times. *Not
> > quite like fresh ones, but good.
>
> > --Bryan *http://www.flickr.com/photos/15522299@N08/?saved=1
>
> I'd just spice them to taste and nuke them.

Yeah, but you know how particular I am. All brands have this
characteristic canned taste to them that I don't like. Refrying them
cooks much of that off taste away.
>
> Get a bag of tortilla chips and some Jack cheese. Melt the cheese into
> the spiced beans and have at it!
>
> Also add some chopped tomato to that dip too.

The rest of tonight's meal was taco seasoned chicken breast, sliced
avocado, shredded lettuce, grated sharp cheddar and tortilla chips.
I used some La Preferida Salsa Taquera on mine.
> --
> Peace! Om
>
--Bryan

Bobo Bonobo® wrote:
>
> On May 5, 6:30 pm, Omelet > wrote:
> > In article
> > >,
> > Food Snob® > wrote:
> >
> > > Put the canned beans and water into a pan with a little extra oil.
> > > Fry/simmer them, scraping the bottom occasionally (you know the
> > > drill), dry them out, add water and repeat. Do it for at least an
> > > hour. I think I rehydrated/reduced tonight's about 6 times. Not
> > > quite like fresh ones, but good.
> >
>
> >
> > I'd just spice them to taste and nuke them.
>
> Yeah, but you know how particular I am. All brands have this
> characteristic canned taste to them that I don't like. Refrying them
> cooks much of that off taste away.
> >
> > Get a bag of tortilla chips and some Jack cheese. Melt the cheese into
> > the spiced beans and have at it!
> >
> > Also add some chopped tomato to that dip too.
>
> The rest of tonight's meal was taco seasoned chicken breast, sliced
> avocado, shredded lettuce, grated sharp cheddar and tortilla chips.
> I used some La Preferida Salsa Taquera on mine.
> > --

> >


Why not try the Rosarita dehydrated ones in the envelopes? At least they
won't have that tinned taste to them cos they aren't tinned

Frijoles refritos will freeze well, should you decide to make your own.

On May 5, 7:16*pm, Arri London > wrote:
> Bobo Bonobo® wrote:
>
> > On May 5, 6:30 pm, Omelet > wrote:
> > > In article
> > > >,
> > > *Food Snob® > wrote:
>
> > > > Put the canned beans and water into a pan with a little extra oil.
> > > > Fry/simmer them, scraping the bottom occasionally (you know the
> > > > drill), dry them out, add water and repeat. *Do it for at least an
> > > > hour. *I think I rehydrated/reduced tonight's about 6 times. *Not
> > > > quite like fresh ones, but good.
>
> > > I'd just spice them to taste and nuke them.
>
> > Yeah, but you know how particular I am. *All brands have this
> > characteristic canned taste to them that I don't like. *Refrying them
> > cooks much of that off taste away.
>
> > > Get a bag of tortilla chips and some Jack cheese. Melt the cheese into
> > > the spiced beans and have at it!
>
> > > Also add some chopped tomato to that dip too.
>
> > The rest of tonight's meal was taco seasoned chicken breast, sliced
> > avocado, shredded lettuce, grated sharp cheddar and tortilla chips.
> > I used some La Preferida Salsa Taquera on mine.
> > > --
>
> Why not try the Rosarita dehydrated ones in the envelopes? At least they
> won't have that tinned taste to them cos they aren't tinned

They are not available here. One store carried these:
http://www.mexgrocer.com/1419.html
But they clearanced them out about 7 or 8 years ago. I got a bunch
really cheap, but they're long gone now.

I often make fresh, but this evening I thought, tacos.
>
> Frijoles refritos will freeze well, should you decide to make your own.

No room in the freezer

--Bryan

Bobo Bonobo® wrote:
>
> On May 5, 7:16 pm, Arri London > wrote:
> > Bobo Bonobo® wrote:
> >
> > > On May 5, 6:30 pm, Omelet > wrote:
> > > > In article
> > > > >,
> > > > Food Snob® > wrote:
> >
> > > > > Put the canned beans and water into a pan with a little extra oil.
> > > > > Fry/simmer them, scraping the bottom occasionally (you know the
> > > > > drill), dry them out, add water and repeat. Do it for at least an
> > > > > hour. I think I rehydrated/reduced tonight's about 6 times. Not
> > > > > quite like fresh ones, but good.
> >
> > > > I'd just spice them to taste and nuke them.
> >
> > > Yeah, but you know how particular I am. All brands have this
> > > characteristic canned taste to them that I don't like. Refrying them
> > > cooks much of that off taste away.
> >
> > > > Get a bag of tortilla chips and some Jack cheese. Melt the cheese into
> > > > the spiced beans and have at it!
> >
> > > > Also add some chopped tomato to that dip too.
> >
> > > The rest of tonight's meal was taco seasoned chicken breast, sliced
> > > avocado, shredded lettuce, grated sharp cheddar and tortilla chips.
> > > I used some La Preferida Salsa Taquera on mine.
> > > > --
> >
> > Why not try the Rosarita dehydrated ones in the envelopes? At least they
> > won't have that tinned taste to them cos they aren't tinned
>
> They are not available here. One store carried these:
> http://www.mexgrocer.com/1419.html
> But they clearanced them out about 7 or 8 years ago. I got a bunch
> really cheap, but they're long gone now.

Ah well. If you want some sent along just say so.
>
> I often make fresh, but this evening I thought, tacos.
> >
> > Frijoles refritos will freeze well, should you decide to make your own.
>
> No room in the freezer
>
> --Bryan

Well jeez mate...get a bigger freezer LOL.

> Omelet > wrote:
>
> I'd just spice them to taste and nuke them.

Nuked ain't fried.

The key to refried beans is to first fry up a whole mess o' pork chops, like
6-8, seasoned liberally with Penzys adobo, in a big heavy pan... make them
brown bits oink... then remove chops and dump in like three-four cans black
beans juice and all. Turn up the heat to devil hot and with a spud masher
smush n' mush n' stir. When half smooth and half bumpy and thick like lava
flow but not too thick flip chops back in to reheat a bit and serve up with
mucho warmed corn tortillas and a couple three six packs ice cold Corona
long necks. Serve with Melinda's XXXX.

In article
>,
Bobo Bonobo® > wrote:

> On May 5, 6:30*pm, Omelet > wrote:
> > In article
> > >,
> > *Food Snob® > wrote:
> >
> > > Put the canned beans and water into a pan with a little extra oil.
> > > Fry/simmer them, scraping the bottom occasionally (you know the
> > > drill), dry them out, add water and repeat. *Do it for at least an
> > > hour. *I think I rehydrated/reduced tonight's about 6 times. *Not
> > > quite like fresh ones, but good.
> >
> > > --Bryan *http://www.flickr.com/photos/15522299@N08/?saved=1
> >
> > I'd just spice them to taste and nuke them.
>
> Yeah, but you know how particular I am. All brands have this
> characteristic canned taste to them that I don't like. Refrying them
> cooks much of that off taste away.
> >
> > Get a bag of tortilla chips and some Jack cheese. Melt the cheese into
> > the spiced beans and have at it!
> >
> > Also add some chopped tomato to that dip too.
>
> The rest of tonight's meal was taco seasoned chicken breast, sliced
> avocado, shredded lettuce, grated sharp cheddar and tortilla chips.
> I used some La Preferida Salsa Taquera on mine.
> > --
> > Peace! Om
> >
> --Bryan

Sounds good. I've not served tacos for awhile!
I generally use Barbacoa for taco meat, but chicken tacos have their own
appeal. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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.

N.

In article
>,
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.
>
> N.

Or bean and cheese nachos. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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.
>
> N.

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

"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®

On May 8, 6:19*am, TFM® > wrote:
> "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?
>
It was a matter of timing. Cooking them fresh takes a very long time,
not merely the hour or so for canned. Straight out of the can, they
have kind of a sour taste to them, but repeated frying seems to make
them more, not less like fresh. It reminds me of simmering tomato
puree. When I was in my early twenties I lived with my sister for a
couple of years. She always had beans in the fridge, and they were
carefully rotated. Every day or two at least, the whole pan was
*refried*. The process seemed to improve them. The more times those
things got reheated, the mellower and richer they became. Pintos and
black beans really seem to benefit from being cooked a long time.

A few years ago I used to keep home cooked pintos on hand most of the
time too because the two things that my son would happily eat just
about any time were beans&cheese and yogurt. That's it. I'm putting
some beans to soak this morning.
>
> TFM®

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

On Thu, 7 May 2009 22:18:22 -0700 (PDT), Bobo Bonobo®
> wrote:

>But I don't want to merely dilute them. I want them to be good enough
>to eat totally alone.

I like them plain with a little cheese on top, run under the broiler.
If I get fancy, I'll add some prepackaged chili powder (like
Grandma's).

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 8, 9:50*am, sf > wrote:
> On Thu, 7 May 2009 22:18:22 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >But I don't want to merely dilute them. *I want them to be good enough
> >to eat totally alone.
>
> I like them plain with a little cheese on top, run under the broiler.
> If I get fancy, I'll add some prepackaged chili powder (like
> Grandma's).

My original post claimed that straight out of the can they are
definitely not good enough to enjoy that way (I like them like that
too). The repeated cookings really make a difference. My favorite
bean thing is Del Taco's beans with cheese with liberal amounts of
their green chile on them, whether in a burrito or not. If I lived in
NM, I could get a green burrito with even better green chile, but Del
Taco's is close.

It's hard to improve upon a Del Taco green burrito. Flour tortilla,
beans cooked from dry beans in store, cheddar grated from huge blocks
in store and green chile that bears a very close resemblance to what
you'd get at a good restaurant in Santa Fe.
Now, I'm not complimenting their food across the board. The ground
beef tacos are, well, ground beef tacos. Their burgers are awful, and
the fries are worse. The "guacamole" that they squirt out of a
caulking gun is the same inedible crap that other fast food Amerimex
joints serve. The "Secret Sauce," well I can't say for sure, as I
*never* put anything by that name into my mouth. Both the marinated
steak and chicken are passable. The Del Scorcho packets are pretty
good for what they are, better than Taco Bell, Taco Bueno or Taco
Mayo's. I never notice bad looking lettuce.
On rare occasions they do undercook the beans, and I've even gotten
beans that were a bit scorched, though that was several years ago, and
I eat there a hundred times a year. Other than the green burrito,
extra green, the item I recommend is the chicken soft taco, with no
secret sauce and with lots of green sauce.
>
--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

On May 8, 7:50*am, sf > wrote:
> On Thu, 7 May 2009 22:18:22 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >But I don't want to merely dilute them. *I want them to be good enough
> >to eat totally alone.
>
> I like them plain with a little cheese on top, run under the broiler.
> If I get fancy, I'll add some prepackaged chili powder (like
> Grandma's).
>
This is an amusing thread, given the OP. Refried beans are high on
the list of "choose your poison, ya want good taste or ya want
healthy?" The best-tasting refritos are fried in lard. Second best,
bacon fat. It's pointless to play around for an hour (!!) trying to
get the consistency right when you've already given up on the
taste...... -aem

On May 8, 11:19*am, wrote:
> On May 8, 7:50*am, sf > wrote:> On Thu, 7 May 2009 22:18:22 -0700 (PDT), Bobo Bonobo®
>
> > > wrote:
> > >But I don't want to merely dilute them. *I want them to be good enough
> > >to eat totally alone.
>
> > I like them plain with a little cheese on top, run under the broiler.
> > If I get fancy, I'll add some prepackaged chili powder (like
> > Grandma's).
>
> This is an amusing thread, given the OP. *Refried beans are high on
> the list of "choose your poison, ya want good taste or ya want
> healthy?" *The best-tasting refritos are fried in lard. *Second best,
> bacon fat. *It's pointless to play around for an hour (!!) trying to
> get the consistency right when you've already given up on the
> taste...... * *

They taste good made with peanut oil, and I am a lard fan. I render
my own lard.
I don't like them made with bacon fat. Besides, the hour is not about
consistency, but taste.

> -aem

--Bryan
from my "Stupid Punk Rock" series:
http://groups.google.com/group/alt.f...a9c869864950d#

"Bobo Bonobo®" > wrote in message
...
> On May 8, 11:19 am, wrote:
>> On May 8, 7:50 am, sf > wrote:> On Thu, 7 May 2009
>> 22:18:22 -0700 (PDT), Bobo Bonobo®
>>
>> > > wrote:
>> > >But I don't want to merely dilute them. I want them to be good enough
>> > >to eat totally alone.
>>
>> > I like them plain with a little cheese on top, run under the broiler.
>> > If I get fancy, I'll add some prepackaged chili powder (like
>> > Grandma's).
>>
>> This is an amusing thread, given the OP. Refried beans are high on
>> the list of "choose your poison, ya want good taste or ya want
>> healthy?" The best-tasting refritos are fried in lard. Second best,
>> bacon fat. It's pointless to play around for an hour (!!) trying to
>> get the consistency right when you've already given up on the
>> taste......
>
> They taste good made with peanut oil, and I am a lard fan. I render
> my own lard.
> I don't like them made with bacon fat. Besides, the hour is not about
> consistency, but taste.


I have good home made lard and some leftover black beans. Now look what
you've done.

I will have them on tostadas with some grated cheese and some kind of hot
sauce.

TFM®

In article
>,
wrote:

> On May 8, 7:50*am, sf > wrote:
> > On Thu, 7 May 2009 22:18:22 -0700 (PDT), Bobo Bonobo®
> >
> > > wrote:
> > >But I don't want to merely dilute them. *I want them to be good enough
> > >to eat totally alone.
> >
> > I like them plain with a little cheese on top, run under the broiler.
> > If I get fancy, I'll add some prepackaged chili powder (like
> > Grandma's).
> >
> This is an amusing thread, given the OP. Refried beans are high on
> the list of "choose your poison, ya want good taste or ya want
> healthy?" The best-tasting refritos are fried in lard. Second best,
> bacon fat. It's pointless to play around for an hour (!!) trying to
> get the consistency right when you've already given up on the
> taste...... -aem

Good point.

IMHO the best reefers are served by the breakfast taco joint down the
street in their breakfast tacos.

I've watched them make them. They take a potato masher to a batch of
cooked and chili spiced pinto beans and serve them direct.

My #1 favorite order from them is a bean and bacon with cheese. The
bacon mixed in with the beans is chunky and the cheese is American.

I've not had one in months but this thread is challenging my restraint.
<sigh>

I'm more likely to cheat with their Saturday Barbacoa tho'.

Or Los Gallos DAILY Barbacoa with cheese, minus that damned overly
thick flour tortilla they serve! They will serve the stuffing in a
takeout container with a fork for those low carbing.

Their sausage, egg and cheese mix is tempting too...

I often used to get one of the Los Gallos breakfast tacos on my way to
the range on Saturday morning. It's quiet there and if I get there
early, I can't shoot until it's full daylight with my annual
membership, so I sit and listen to the birds while the sun comes up,
listen to talk radio and eat my breakfast.

I have the entire pistol range to myself that time of morning so can
practice stuff that is otherwise dangerous with other shooters present.
:-)

Good practice for IDPA.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
Bobo Bonobo® > wrote:

> Besides, the hour is not about
> consistency, but taste.

Sorry but I have to disagree.

It's about both!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On May 8, 1:29*pm, Omelet > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > Besides, the hour is not about
> > consistency, but taste.
>
> Sorry but I have to disagree.
>
> It's about both!

It does help both, but the reason that *I* do it is taste.
Speaking of "taste," the link in my sig file is in rather bad taste.
Now that the serious stuff is done, there are no rules, which means,
for one thing, stupid punk rock songs. Yay!
> --
> Peace! Om

--Bryan
from my "Stupid Punk Rock" series:
http://groups.google.com/group/alt.f...a9c869864950d#

On Fri, 8 May 2009 08:55:03 -0700 (PDT), Bobo Bonobo®
> wrote:

>My original post claimed that straight out of the can they are
>definitely not good enough to enjoy that way (I like them like that
>too).

They're good enough for this gringo.

>The repeated cookings really make a difference.

There is no way I'm going to refry canned refried beans.

>My favorite
>bean thing is Del Taco's beans with cheese with liberal amounts of
>their green chile on them, whether in a burrito or not. If I lived in
>NM, I could get a green burrito with even better green chile, but Del
>Taco's is close.
>
>It's hard to improve upon a Del Taco green burrito.

I'm not going to "go there" with Del Taco. I've only heard about it
here.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 08 May 2009 13:28:42 -0500, Omelet >
wrote:

>IMHO the best reefers are served by the breakfast taco joint down the
>street

WOW! I had no idea Texas was so liberal!

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 8, 10:12*pm, sf > wrote:
> On Fri, 8 May 2009 08:55:03 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >My original post claimed that straight out of the can they are
> >definitely not good enough to enjoy that way (I like them like that
> >too). *
>
> They're good enough for this gringo.
>
> >The repeated cookings really make a difference.
>
> There is no way I'm going to refry canned refried beans.

I can see why you wouldn't want to eat canned refried beans. They are
less than ideal, but they really are improved by cooking them.
>
> >My favorite
> >bean thing is Del Taco's beans with cheese with liberal amounts of
> >their green chile on them, whether in a burrito or not. *If I lived in
> >NM, I could get a green burrito with even better green chile, but Del
> >Taco's is close.

Oh, and when I wrote, "Del Taco's is close" I meant that Del Taco's
green is close to being the same as NM chile. I was not referring to
proximity.
>
> >It's hard to improve upon a Del Taco green burrito.
>
> I'm not going to "go there" with Del Taco. *I've only heard about it
> here.

Are you familiar with the NM style green chile? Usually it has
nothing but NM type chiles such as Big Jims, water, cornstarch and a
little salt.
>
--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

On Fri, 8 May 2009 22:07:49 -0700 (PDT), Bobo Bonobo®
> wrote:

>Are you familiar with the NM style green chile?

No. If Hatch is NM style, then that's another thing I've only heard
about here. To my knowledge, I've never eaten one. Never heard of
Big Jims before either. As it is, I'm just familiar with peppers that
have old fashioned names like pasilla, jalapeno, serrano...

>Usually it has
>nothing but NM type chiles such as Big Jims, water, cornstarch and a
>little salt.


--
I love cooking with wine.
Sometimes I even put it in the food.

On May 9, 11:12*am, sf > wrote:
> On Fri, 8 May 2009 22:07:49 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >Are you familiar with the NM style green chile? *
>
> No. *If Hatch is NM style, then that's another thing I've only heard
> about here. *To my knowledge, I've never eaten one. *Never heard of
> Big Jims before either. *As it is, I'm just familiar with peppers that
> have old fashioned names like pasilla, jalapeno, serrano...

Have you heard of Anaheim? THe long green ones? Those are hybridized
NuMex peppers. New Mexicans would say *******ized.
Here's a link:
http://www.tomatogrowers.com/hot4.htm
>
> >Usually it has
> >nothing but NM type chiles such as Big Jims,
> >water, cornstarch and a
> >little salt.
>
--Bryan

On Sat, 9 May 2009 15:36:52 -0700 (PDT), Bobo Bonobo®
> wrote:

>Have you heard of Anaheim? THe long green ones? Those are hybridized
>NuMex peppers. New Mexicans would say *******ized.
>Here's a link:
>http://www.tomatogrowers.com/hot4.htm

Yes, I've heard of Anaheim peppers. OK, now I have clue. Thanks!



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 09 May 2009 18:37:58 -0600, Arri London >
wrote:

>Green chile salsa is roasted/peeled green chiles, salt and a little
>garlic. Sometimes with tomatillos. No water needed as the chiles will be
>juicy enough but some people will put a drop of vinegar in it.
>
>Green chile stew is as above, with meat and often potatoes. Sometimes
>with chopped red tomatoes (although we never do that).

I can imagine green chili stew with tomatillos, chilis and pork... but
I can't imagine potatoes in the concoction. Oh, wait...! I'm
imagining chili verdi. My bad.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Sat, 9 May 2009 15:36:52 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >Have you heard of Anaheim? THe long green ones? Those are hybridized
> >NuMex peppers. New Mexicans would say *******ized.
> >Here's a link:
> >http://www.tomatogrowers.com/hot4.htm
>
> Yes, I've heard of Anaheim peppers. OK, now I have clue. Thanks!
>
>

Y'all are giving me a hankerin' for some eggs with jack cheese and hatch
canned chilis! I actually have both on hand, but no Chorizo. I do
still have plenty of the sausage I made last weekend tho' and there are
two patties thawed.

Not hungry right at the moment due to having munched a lettuce wrap a
couple of hours ago.

Maybe later today...

I'm wondering how good canned hatch green chilis would work in my next
batch of sausage. I'm never, ever buying commercial sausage again. It's
toooooo easy to make and 1/2 the price, plus I make it lower in salt and
best of all, sugar free!

Gotta get my money's worth out of that meat grinder. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

sf wrote:
>
> On Sat, 09 May 2009 18:37:58 -0600, Arri London >
> wrote:
>
> >Green chile salsa is roasted/peeled green chiles, salt and a little
> >garlic. Sometimes with tomatillos. No water needed as the chiles will be
> >juicy enough but some people will put a drop of vinegar in it.
> >
> >Green chile stew is as above, with meat and often potatoes. Sometimes
> >with chopped red tomatoes (although we never do that).
>
> I can imagine green chili stew with tomatillos, chilis and pork... but
> I can't imagine potatoes in the concoction. Oh, wait...! I'm
> imagining chili verdi. My bad.
>


LOL. Not everyone here puts potatoes in the green chile stew but it's
common enough. Never had green chile stew with tomatillos though. Could
be interesting enough.

On May 9, 7:37*pm, Arri London > wrote:
> Bobo Bonobo® wrote:
>
> > On May 8, 10:12 pm, sf > wrote:
> > > On Fri, 8 May 2009 08:55:03 -0700 (PDT), Bobo Bonobo®
>
> > > > wrote:
> > > >My original post claimed that straight out of the can they are
> > > >definitely not good enough to enjoy that way (I like them like that
> > > >too).
>
> > > They're good enough for this gringo.
>
> > > >The repeated cookings really make a difference.
>
> > > There is no way I'm going to refry canned refried beans.
>
> > I can see why you wouldn't want to eat canned refried beans. *They are
> > less than ideal, but they really are improved by cooking them.
>
> > > >My favorite
> > > >bean thing is Del Taco's beans with cheese with liberal amounts of
> > > >their green chile on them, whether in a burrito or not. *If I lived in
> > > >NM, I could get a green burrito with even better green chile, but Del
> > > >Taco's is close.
>
> > Oh, and when I wrote, "Del Taco's is close" I meant that Del Taco's
> > green is close to being the same as NM chile. *I was not referring to
> > proximity.
>
> > > >It's hard to improve upon a Del Taco green burrito.
>
> > > I'm not going to "go there" with Del Taco. *I've only heard about it
> > > here.
>
> > Are you familiar with the NM style green chile? *Usually it has
> > nothing but NM type chiles such as Big Jims, water, cornstarch and a
> > little salt.
>
> Cornstarch in green chile???? A travesty! Heresy! Not to be considered!

Several people in Santa Fe and Alburquerque told me the same thing,
though one said to use flour instead of cornstarch.
>
> Green chile salsa is roasted/peeled green chiles, salt and a little
> garlic. Sometimes with tomatillos. No water needed as the chiles will be
> juicy enough but some people will put a drop of vinegar in it.

No one mentioned garlic or tomatillos, and certainly not vinegar.

We (my family) makes salsa with the tomatillos and garlic, but that's
different.

NO vinegar, that's for sure.
>
> Green chile stew is as above, with meat and often potatoes. Sometimes
> with chopped red tomatoes (although we never do that).

We got good chile stew (potatoes and meat) several times at the Range
Cafe in Bernalillo.
>
>

--Bryan

In article
>,
Bobo Bonobo® > wrote:

> On May 8, 10:12*pm, sf > wrote:
> > On Fri, 8 May 2009 08:55:03 -0700 (PDT), Bobo Bonobo®

> > There is no way I'm going to refry canned refried beans.
>
> I can see why you wouldn't want to eat canned refried beans. They are
> less than ideal, but they really are improved by cooking them.
> >
> > >My favorite
> > >bean thing is Del Taco's beans with cheese with liberal amounts of
> > >their green chile on them, whether in a burrito or not. *If I lived in
> > >NM, I could get a green burrito with even better green chile, but Del
> > >Taco's is close.
>
> Oh, and when I wrote, "Del Taco's is close" I meant that Del Taco's
> green is close to being the same as NM chile. I was not referring to
> proximity.

Del Taco is right downtown on Market Street in San Francisco, close to
the McDonalds.

> > >It's hard to improve upon a Del Taco green burrito.
> >
> > I'm not going to "go there" with Del Taco. *I've only heard about it
> > here.

--
Dan Abel
Petaluma, California USA

In article
>,
Food Snob® > wrote:

> Put the canned beans and water into a pan with a little extra oil.
> Fry/simmer them, scraping the bottom occasionally (you know the
> drill), dry them out, add water and repeat. Do it for at least an
> hour. I think I rehydrated/reduced tonight's about 6 times. Not
> quite like fresh ones, but good.

Frijoles refritos is often translated as "refried beans". Frijoles is
"beans", and frito is "fried". However, the "re" prefix in "refritos"
may not have the same meaning as it does in English. The beans are only
fried once, not refried. A better translation might be "well-fried
beans".

Anyway, my preference is for whole beans. Whenever we eat at a Mexican
restaurant, I always ask for whole beans instead of refried beans.

--
Dan Abel
Petaluma, California USA

On May 11, 3:57*pm, Dan Abel > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
>
>
> > On May 8, 10:12*pm, sf > wrote:
> > > On Fri, 8 May 2009 08:55:03 -0700 (PDT), Bobo Bonobo®
> > > There is no way I'm going to refry canned refried beans.
>
> > I can see why you wouldn't want to eat canned refried beans. *They are
> > less than ideal, but they really are improved by cooking them.
>
> > > >My favorite
> > > >bean thing is Del Taco's beans with cheese with liberal amounts of
> > > >their green chile on them, whether in a burrito or not. *If I lived in
> > > >NM, I could get a green burrito with even better green chile, but Del
> > > >Taco's is close.
>
> > Oh, and when I wrote, "Del Taco's is close" I meant that Del Taco's
> > green is close to being the same as NM chile. *I was not referring to
> > proximity.
>
> Del Taco is right downtown on Market Street in San Francisco, close to
> the McDonalds.

What about you, Dan? Del Taco green burrito?
>
> > > >It's hard to improve upon a Del Taco green burrito.
>
> > > I'm not going to "go there" with Del Taco. *I've only heard about it
> > > here.
>
> --
> Dan Abel

-Bryan

In article
>,
Bobo Bonobo® > wrote:

> On May 11, 3:57*pm, Dan Abel > wrote:

> > Del Taco is right downtown on Market Street in San Francisco, close to
> > the McDonalds.
>
> What about you, Dan? Del Taco green burrito?

Never tried one. I'll try one next time we are there. I seldom go to
San Francisco, even though it's only 40 miles away. I suspect that's
the closest.

--
Dan Abel
Petaluma, California USA

On May 11, 7:43*pm, Dan Abel > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > On May 11, 3:57*pm, Dan Abel > wrote:
> > > Del Taco is right downtown on Market Street in San Francisco, close to
> > > the McDonalds.
>
> > What about you, Dan? *Del Taco green burrito?
>
> Never tried one. *I'll try one next time we are there. *I seldom go to
> San Francisco, even though it's only 40 miles away. *I suspect that's
> the closest.

Make sure to say, "Extra green."
>
> --
> Dan Abel

--Bryan

In article
>,
Bobo Bonobo® > wrote:

> On May 11, 7:43*pm, Dan Abel > wrote:

> > > > Del Taco is right downtown on Market Street in San Francisco, close to
> > > > the McDonalds.
> >
> > > What about you, Dan? *Del Taco green burrito?
> >
> > Never tried one. *I'll try one next time we are there. *I seldom go to
> > San Francisco, even though it's only 40 miles away. *I suspect that's
> > the closest.
>
> Make sure to say, "Extra green."

Noted.

Taco Bell used to offer a green sauce. When you ordered a burrito, that
was the first question. I think I normally got red anyway.

--
Dan Abel
Petaluma, California USA

On May 12, 11:01*am, Dan Abel > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > On May 11, 7:43*pm, Dan Abel > wrote:
> > > > > Del Taco is right downtown on Market Street in San Francisco, close to
> > > > > the McDonalds.
>
> > > > What about you, Dan? *Del Taco green burrito?
>
> > > Never tried one. *I'll try one next time we are there. *I seldom go to
> > > San Francisco, even though it's only 40 miles away. *I suspect that's
> > > the closest.
>
> > Make sure to say, "Extra green."
>
> Noted.
>
> Taco Bell used to offer a green sauce. *When you ordered a burrito, that
> was the first question. *I think I normally got red anyway.
>
> --
> Dan Abel

Taco Bell's was not good. The red was a better choice. Several years
ago, TB had Entertainment Book coupons, so I ate there a few times a
year.

I just saw a green onion example today. It was called, "Jean B's
Dilled Macaroni Salad."

--Bryan