OK, got it. The herb Mrs. M. used to make the all-time bestest
frijoles refritos, was:

EPAZOTE!

If you have a good Hispanic market near, get this stuff.

It make refried beans absolutely *sing*!

Alex

Chemiker wrote:
> OK, got it. The herb Mrs. M. used to make the all-time bestest
> frijoles refritos, was:
>
> EPAZOTE!
>
> If you have a good Hispanic market near, get this stuff.
>
> It make refried beans absolutely *sing*!
>
> Alex
That's why it's called the "Mexican bean herb." Also supposed to help
with the gas beans cause. If you live in a temperate climate DO NOT
plant epazote, it is very invasive, as I found out to my dismay. I can
harvest fresh epazote anytime I want now. Grows all over south
Texas and other such spots.

Chemiker wrote:
> OK, got it. The herb Mrs. M. used to make the all-time bestest
> frijoles refritos, was:
>
> EPAZOTE!
>
> If you have a good Hispanic market near, get this stuff.
>
> It make refried beans absolutely *sing*!

It's supposed to keep you from "singing". Epazote reduces intestinal gas.
Which is why it goes so great in beans - the Musical Fruit.

-sw

On Mon, 11 May 2009 14:06:23 -0500, Chemiker
> wrote:

>OK, got it. The herb Mrs. M. used to make the all-time bestest
>frijoles refritos, was:
>
>EPAZOTE!
>
>If you have a good Hispanic market near, get this stuff.
>
>It make refried beans absolutely *sing*!

Might make your beans NOT sing!! Used to reduce the intestinal gas
that occurs with a diet rich in beans.

On Mon, 11 May 2009 17:04:29 -0400, Mr. Bill > wrote:

>On Mon, 11 May 2009 14:06:23 -0500, Chemiker
> wrote:
>
>>OK, got it. The herb Mrs. M. used to make the all-time bestest
>>frijoles refritos, was:
>>
>>EPAZOTE!
>>
>>If you have a good Hispanic market near, get this stuff.
>>
>>It make refried beans absolutely *sing*!
>
>Might make your beans NOT sing!! Used to reduce the intestinal gas
>that occurs with a diet rich in beans.

I perfer GasX

On May 11, 12:06*pm, Chemiker > wrote:
> OK, got it. The herb Mrs. M. used to make the all-time bestest
> frijoles refritos, was:
>
> EPAZOTE!
>
> If you have a good Hispanic market near, get this stuff.
>
> It make refried beans absolutely *sing*!
>
Most people use it when they cook the beans, not when they fry them.
Epazote is somewhat bitter so you don't want to overdo it.
Personally, I think it goes better with black beans than it does with
pintos. -aem

On Mon, 11 May 2009 14:35:10 -0700 (PDT), shouted
from the highest rooftop:

>On May 11, 12:06*pm, Chemiker > wrote:
>> OK, got it. The herb Mrs. M. used to make the all-time bestest
>> frijoles refritos, was:
>>
>> EPAZOTE!
>>
>> If you have a good Hispanic market near, get this stuff.
>>
>> It make refried beans absolutely *sing*!
>>
>Most people use it when they cook the beans, not when they fry them.
>Epazote is somewhat bitter so you don't want to overdo it.
>Personally, I think it goes better with black beans than it does with
>pintos. -aem

Is it used fresh or dried? It's not something that is grown in New
Zealand (surprise, surprise), so it's doubtful that I can find fresh
Epazote, but I may be able to buy some online and have it shipped to
me.

Also - how much would you use? I usually make my beans from scratch
using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
all pintos or all blacks.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob" > wrote in message
...
> On Mon, 11 May 2009 14:35:10 -0700 (PDT), shouted
> from the highest rooftop:
>
>>On May 11, 12:06 pm, Chemiker > wrote:
>>> OK, got it. The herb Mrs. M. used to make the all-time bestest
>>> frijoles refritos, was:
>>>
>>> EPAZOTE!
>>>
>>> If you have a good Hispanic market near, get this stuff.
>>>
>>> It make refried beans absolutely *sing*!
>>>
>>Most people use it when they cook the beans, not when they fry them.
>>Epazote is somewhat bitter so you don't want to overdo it.
>>Personally, I think it goes better with black beans than it does with
>>pintos. -aem
>
> Is it used fresh or dried? It's not something that is grown in New
> Zealand (surprise, surprise), so it's doubtful that I can find fresh
> Epazote, but I may be able to buy some online and have it shipped to
> me.
>
> Also - how much would you use? I usually make my beans from scratch
> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
> all pintos or all blacks.

Penzey's carries dried Epazote. I use about a teaspoon in Mexican dishes
that contain beans or spicy ingredients.

Sharon

On May 11, 2:48*pm, bob > wrote:
>
> Is it used fresh or dried? It's not something that is grown in New
> Zealand (surprise, surprise), so it's doubtful that I can find fresh
> Epazote, but I may be able to buy some online and have it shipped to
> me.
Either fresh or dried, but it's usually easier to find dried. We can
get it fresh in the Mexican markets but this is SoCal.
>
> Also - how much would you use? I usually make my beans from scratch
> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
> all pintos or all blacks.
>
Use it as you might bay leaves, a couple per pot of beans. If it's
powdered instead of dried leaves, maybe a teaspoon (but now I'm
guessing). -aem

In article >,
bob > wrote:
....
> Also - how much would you use? I usually make my beans from scratch
> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
> all pintos or all blacks.

I rather like the idea of New Zealand All Black Beans... :-)

On Mon, 11 May 2009 15:30:18 -0700 (PDT), wrote:

> On May 11, 2:48*pm, bob > wrote:
>>
>> Is it used fresh or dried? It's not something that is grown in New
>> Zealand (surprise, surprise), so it's doubtful that I can find fresh
>> Epazote, but I may be able to buy some online and have it shipped to
>> me.
> Either fresh or dried, but it's usually easier to find dried. We can
> get it fresh in the Mexican markets but this is SoCal.
>>
>> Also - how much would you use? I usually make my beans from scratch
>> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
>> all pintos or all blacks.
>>
> Use it as you might bay leaves, a couple per pot of beans. If it's
> powdered instead of dried leaves, maybe a teaspoon (but now I'm
> guessing). -aem

i was going to ask about fresh vs. dried also. thank you, aem and sharon.

your pal,
blake

On May 11, 7:53*pm, Michael Siemon > wrote:
> In article >,*bo b > wrote:
>
> ...
>
> > Also - how much would you use? I usually make my beans from scratch
> > using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
> > all pintos or all blacks.
>
> I rather like the idea of New Zealand All Black Beans... :-)

I don't want to be Number Eight!

John Kane Kingston ON Canada

On Mon, 11 May 2009 14:35:10 -0700 (PDT), wrote:

>On May 11, 12:06*pm, Chemiker > wrote:
>> OK, got it. The herb Mrs. M. used to make the all-time bestest
>> frijoles refritos, was:
>>
>> EPAZOTE!
>>
>> If you have a good Hispanic market near, get this stuff.
>>
>> It make refried beans absolutely *sing*!
>>
>Most people use it when they cook the beans, not when they fry them.
>Epazote is somewhat bitter so you don't want to overdo it.
>Personally, I think it goes better with black beans than it does with
>pintos. -aem
>
I'll try that. SWMBO says we grew this once, before one of those
periodic short droughts we get. She produced a jar of Penzey's,
dried. My ammo pouch is full. Got tortillas, got chicken, got
Hatch chilis, I smell a chicken enchilada casserole in my
future.....

Alex, who can't find his Peychaud's Bitters....

Alex wrote:

> My ammo pouch is full. Got tortillas, got chicken, got
> Hatch chilis, I smell a chicken enchilada casserole in my
> future.....

Oooh, that does sound good. I've got some roasted hatch chiles in the
freezer -- and plenty of chicken.

Your recipe, please!

--Lin

On Tue, 12 May 2009 13:23:16 -0700, Lin >
wrote:

>Alex wrote:
>
>> My ammo pouch is full. Got tortillas, got chicken, got
>> Hatch chilis, I smell a chicken enchilada casserole in my
>> future.....
>
>Oooh, that does sound good. I've got some roasted hatch chiles in the
>freezer -- and plenty of chicken.
>
>Your recipe, please!

>--Lin

Start early, boil your chicken parts, chill while tender,
shred. Put aside.

Casserole. Deep!

take corn tortillas, cut into quarters, drop into Food
Processor. Pulse down to barley-cord size. Put aside.

MIP your hatch chilis, chopped. Onion, chopped, Cilantro
leaf, chopped, shredded Jack cheese or other Mexican
cheese, even Queso Fresco. No beans. You might want
to consider using a green salsa, but with your roasted
hatch greens, I think it's overkill.

Shredded swiss, or Jack, if you ALSO have Queso
Fresco, or cottage cheese.

Aside: Cumin seed, ground. Some ground garlic.

BUILD:

Casserole, layer of tortilla granules. Layer of shredded
chicken, no skin. Light layer of onion. Dust with cumin.
More tortilla grains, topped with cottage cheese or
queso fresco.

More chicken. Layer of chilies. More Queso fresco.
Dust with cumin, lightly. Salt. Pepper. Drizzle with
some lime juice.

Another layer of tortilla granules. Last of chicken.
Cover with chilies, and more fresh cheese
GARLIC!.
CHopped cilantro. Maybe some parsley.

COver with the last of the tortilla granules, or
not as your taste dictates.

Layer of shredded swiss or Asiago, or whatever
good cheese floats your boat. Cover with last of
the hatch chilies or some salsa verde.

Last wash of lime juice, drizzle with oil, if you
wish, and to keep the top from scorching.

You have naught to worry, mate. Everything here
is already cooked. Warm well, to ensure the
flavors meld, and enjoy your tucker.

You are free to make any changes you wish.

Enjoy,

Alex

On Tue, 12 May 2009 13:23:16 -0700, Lin >
wrote:

>Alex wrote:
>
>> My ammo pouch is full. Got tortillas, got chicken, got
>> Hatch chilis, I smell a chicken enchilada casserole in my
>> future.....
>
>Oooh, that does sound good. I've got some roasted hatch chiles in the
>freezer -- and plenty of chicken.
>
>Your recipe, please!
>
>--Lin

I'll try again. I wrote the recipe, but it seems not to appear.....

I'll try again.

Alex

On Mon, 11 May 2009 15:21:31 -0700, "Sharon" >
shouted from the highest rooftop:

>"bob" > wrote in message
.. .
>> On Mon, 11 May 2009 14:35:10 -0700 (PDT), shouted
>> from the highest rooftop:
>>
>>>On May 11, 12:06 pm, Chemiker > wrote:
>>>> OK, got it. The herb Mrs. M. used to make the all-time bestest
>>>> frijoles refritos, was:
>>>>
>>>> EPAZOTE!
>>>>
>>>> If you have a good Hispanic market near, get this stuff.
>>>>
>>>> It make refried beans absolutely *sing*!
>>>>
>>>Most people use it when they cook the beans, not when they fry them.
>>>Epazote is somewhat bitter so you don't want to overdo it.
>>>Personally, I think it goes better with black beans than it does with
>>>pintos. -aem
>>
>> Is it used fresh or dried? It's not something that is grown in New
>> Zealand (surprise, surprise), so it's doubtful that I can find fresh
>> Epazote, but I may be able to buy some online and have it shipped to
>> me.
>>
>> Also - how much would you use? I usually make my beans from scratch
>> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
>> all pintos or all blacks.
>
>Penzey's carries dried Epazote. I use about a teaspoon in Mexican dishes
>that contain beans or spicy ingredients.
>
>Sharon
>

Many thanks Sharon and Aem. I've placed an order for 4x 8oz ½ cup jars
of dried Epazote from Penzey's. I don't think the bags would be
allowed through our customs in New Zealand.

Looking forward to a fart-free beanfest.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~