I gotta new fun cooking adventure. Doctoring canned beans.

I've done it before and I have a very complex set recipe for Van
Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
beans. Every shape and type. Lotta pinto beans of different types.
Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
and I'm getting tired of footing the food bill, it's now beans till we
drop! ...or pop ... or ban us from the lodge, whichever comes first.


Today, defrosted some ground beef, sauted and added fresh onions. One
can of chili beans and another of frijoles. Added some ketchup, some
dried NM chili powder, garlic salt (no fresh garlic!), blk ppr. I'll
let it simmer. Tastes basically Tex-Mex. I gotta big fresh serrano I'll
prolly mince and toss in.

I'll try Thai beans, next week.

nb

--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr

On 2012-05-09 17:14:31 +0000, notbob said:

> I gotta new fun cooking adventure. Doctoring canned beans.
>
> I've done it before and I have a very complex set recipe for Van
> Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
> beans. Every shape and type. Lotta pinto beans of different types.
> Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
> and I'm getting tired of footing the food bill, it's now beans till we
> drop! ...or pop ... or ban us from the lodge, whichever comes first.
>
>
> Today, defrosted some ground beef, sauted and added fresh onions. One
> can of chili beans and another of frijoles. Added some ketchup, some
> dried NM chili powder, garlic salt (no fresh garlic!), blk ppr. I'll
> let it simmer. Tastes basically Tex-Mex. I gotta big fresh serrano I'll
> prolly mince and toss in.
>
> I'll try Thai beans, next week.

A very simple and interesting idea. Duly stolen. Believe it or not,
this is exactly why I'm hanging in rfc. The more I ponder food/cooking
the more I find to actually do.

notbob > wrote:

>I gotta new fun cooking adventure. Doctoring canned beans.
>
>I've done it before and I have a very complex set recipe for Van
>Camp's P&Bs, but this is a new path.

Here's my recipe for pork and beans. Open can- eat a spoonful to make
room for BBQ sauce. Add BBQ sauce. Eat.

>Mom must have about 20-30 can of
>beans. Every shape and type. Lotta pinto beans of different types.
>Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
>and I'm getting tired of footing the food bill, it's now beans till we
>drop! ...or pop ... or ban us from the lodge, whichever comes first.

I'm not a suthrun by any stretch-- but explore the rice & beans
combinations. My vegan daughter has me making more and more beans &
rice dishes.

Jim

On 9 May 2012 17:14:31 GMT, notbob > wrote:

>I gotta new fun cooking adventure. Doctoring canned beans.
>
>I've done it before and I have a very complex set recipe for Van
>Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
>beans. Every shape and type. Lotta pinto beans of different types.
>Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
>and I'm getting tired of footing the food bill, it's now beans till we
>drop! ...or pop ... or ban us from the lodge, whichever comes first.
>
>
>Today, defrosted some ground beef, sauted and added fresh onions. One
>can of chili beans and another of frijoles. Added some ketchup, some
>dried NM chili powder, garlic salt (no fresh garlic!), blk ppr. I'll
>let it simmer. Tastes basically Tex-Mex. I gotta big fresh serrano I'll
>prolly mince and toss in.
>
>I'll try Thai beans, next week.
>
>nb

I used to doctor up canned beans. Now I make my own from dried beans.
I make a big batch at a time and start with 1/2 bag of black beans, 1
bag each of black eyes peas, garbanzos and red kidney beans. Rinse
then soak overnight, drain, cook in water only for 1/2 our or so,
drain and replace water and add 5 beef boullion cubes, 8 ox can of
tomato paste, 1/4 cup brown sugar, dollop of molasses, black pepper,
paprika, cayenne, bay leaf, and 3 chopped red onions I sweated in
bacon grease from 6 or 7 strips of bacon, which I cook while the beans
are cooking, then I crumble and add the bacon last and cook for
another 1/2 hour covered.

MmmmMMMMM!!!! I eat it with brown rice and some chopped up ham for
breakfast. My "Monk's Breakfast" as it had been called. ;-)

John Kuthe...

On 2012-05-09 22:34:25 +0000, Jim Elbrecht said:

> I'm not a suthrun by any stretch-- but explore the rice & beans
> combinations. My vegan daughter has me making more and more beans &
> rice dishes.

How do you explore them?

On 2012-05-09 23:32:08 +0000, John Kuthe said:

> I make a big batch at a time and start with 1/2 bag of black beans, 1
> bag each of black eyes peas, garbanzos and red kidney beans. Rinse
> then soak overnight, drain, cook in water only for 1/2 our or so,
> drain and replace water and add 5 beef boullion cubes, 8 ox can of
> tomato paste, 1/4 cup brown sugar, dollop of molasses, black pepper,
> paprika, cayenne, bay leaf, and 3 chopped red onions I sweated in
> bacon grease from 6 or 7 strips of bacon, which I cook while the beans
> are cooking, then I crumble and add the bacon last and cook for
> another 1/2 hour covered.

I got a number of bags and half-bags of beans that have been
malingering in the pantry. I think I'll take a way left turn on the
above and see what happens.

On 2012-05-09, Jim Elbrecht > wrote:

> I'm not a suthrun by any stretch-- but explore the rice & beans
> combinations. My vegan daughter has me making more and more beans &
> rice dishes.

While I've learned to appreciate rice more and more, not a big
beans/rice together fan. I don't mind red beans and rice,
occasionally, but not enough to make it regularly. No way I'll eat a
burrito w/ refritos and rice.

nb


--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr

gtr wrote:

> > I'm not a suthrun by any stretch-- but explore the rice & beans

> How do you explore them?

How silly. Do you even know what a suthrun is?

On Wed, 9 May 2012 16:40:39 -0700, gtr > wrote:

>On 2012-05-09 23:32:08 +0000, John Kuthe said:
>
>> I make a big batch at a time and start with 1/2 bag of black beans, 1
>> bag each of black eyes peas, garbanzos and red kidney beans. Rinse
>> then soak overnight, drain, cook in water only for 1/2 our or so,
>> drain and replace water and add 5 beef boullion cubes, 8 ox can of
>> tomato paste, 1/4 cup brown sugar, dollop of molasses, black pepper,
>> paprika, cayenne, bay leaf, and 3 chopped red onions I sweated in
>> bacon grease from 6 or 7 strips of bacon, which I cook while the beans
>> are cooking, then I crumble and add the bacon last and cook for
>> another 1/2 hour covered.
>
>I got a number of bags and half-bags of beans that have been
>malingering in the pantry. I think I'll take a way left turn on the
>above and see what happens.

Experiment! How bad coluld it be?

Warning thoug, when I first started cooking my home made "baked beans"
I used chili powder and they ended up tasting more like chili than the
"sweet beans" I was after. I add just enough cayene now to give them a
little zip. Not too much though!

John Kuthe...

On 2012-05-10 00:16:03 +0000, John Kuthe said:

> On Wed, 9 May 2012 16:40:39 -0700, gtr > wrote:
>
>> On 2012-05-09 23:32:08 +0000, John Kuthe said:
>>
>>> I make a big batch at a time and start with 1/2 bag of black beans, 1
>>> bag each of black eyes peas, garbanzos and red kidney beans. Rinse
>>> then soak overnight, drain, cook in water only for 1/2 our or so,
>>> drain and replace water and add 5 beef boullion cubes, 8 ox can of
>>> tomato paste, 1/4 cup brown sugar, dollop of molasses, black pepper,
>>> paprika, cayenne, bay leaf, and 3 chopped red onions I sweated in
>>> bacon grease from 6 or 7 strips of bacon, which I cook while the beans
>>> are cooking, then I crumble and add the bacon last and cook for
>>> another 1/2 hour covered.
>>
>> I got a number of bags and half-bags of beans that have been
>> malingering in the pantry. I think I'll take a way left turn on the
>> above and see what happens.
>
> Experiment! How bad coluld it be?

Fortunately only so bad, still I was greatly frustrated by a bean soup
last time around. The skins were so tough after a nights bath, and
vastly more cooking time than intended. My wife thinks the beans were
old. I'll hope that was the problem.

> Warning thoug, when I first started cooking my home made "baked beans"
> I used chili powder and they ended up tasting more like chili than the
> "sweet beans" I was after. I add just enough cayene now to give them a
> little zip. Not too much though!

Over-reacting to other goof-ups, these days I tend to underseason,
which is also a pain...

notbob > wrote:
> I gotta new fun cooking adventure. Doctoring canned beans.
>
> I've done it before and I have a very complex set recipe for Van
> Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
> beans. Every shape and type. Lotta pinto beans of different types.
> Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
> and I'm getting tired of footing the food bill, it's now beans till we
> drop! ...or pop ... or ban us from the lodge, whichever comes first.
>
>
> Today, defrosted some ground beef, sauted and added fresh onions. One
> can of chili beans and another of frijoles. Added some ketchup, some
> dried NM chili powder, garlic salt (no fresh garlic!), blk ppr. I'll
> let it simmer. Tastes basically Tex-Mex. I gotta big fresh serrano I'll
> prolly mince and toss in.
>
> I'll try Thai beans, next week.
>
> nb


Most canned beans I just add butter. My favorite to doctor is black eyed
peas. Simple, pepper, garlic, onions, butter. About it.

Greg

On 2012-05-10, gtr > wrote:

> last time around. The skins were so tough after a nights bath, and
> vastly more cooking time than intended. My wife thinks the beans were
> old. I'll hope that was the problem.

It's not.

I've mentioned this no more than a thousand times. If you want light,
delicate, diaphanous bean skins that almost disappear, put the dry
beans directly into boiling water and cook them thoroughly
straightaway without pre-soaking. Don't pre-soak them, don't pressure
cook them, don't use Beano, don't add salt, DON'T DO ANY GOTTDAMN THING!
Jes put bone-dry beans in already boiling water and boil the damn
things till they are done. Is that too hard to understand!?

Chrystonacrutch! ....there's not a bean skin on this friggin' planet
as thick as some of the ppl in this newsgroup. 8|

nb

--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr

On 2012-05-10 02:16:10 +0000, notbob said:

> On 2012-05-10, gtr > wrote:
>
>> last time around. The skins were so tough after a nights bath, and
>> vastly more cooking time than intended. My wife thinks the beans were
>> old. I'll hope that was the problem.
>
> It's not.
>
> I've mentioned this no more than a thousand times. If you want light,
> delicate, diaphanous bean skins that almost disappear, put the dry
> beans directly into boiling water and cook them thoroughly
> straightaway without pre-soaking. Don't pre-soak them, don't pressure
> cook them, don't use Beano, don't add salt, DON'T DO ANY GOTTDAMN THING!
> Jes put bone-dry beans in already boiling water and boil the damn
> things till they are done.

How long is done, usually, so I can get a good head start?

On 2012-05-10 04:24:04 +0000, Sqwertz said:

> On 9 May 2012 23:54:12 GMT, notbob wrote:
>
>> No way I'll eat a burrito w/ refritos and rice.
>
> I can't stand those big honking California-style burritos filled with
> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
> style.

I don't know why you're calling that "California-style". I live here
and I usually get enough carnitas or carne asada to feed a family of
four and any of about five places. I rarely eat more much more than a
half.

> Can't remember the other chains that did that, but I'm sure
> there's a shitload of them now. They started invading Austin, too.
> But they aren't taken too seriously, thankfully.

Oh, I don't eat at chains. That's because I can't find a decent
combination plate for less that about $15 bucks at El Torito or
something. At my local mom and pop places I can get the same for $8.

"Sqwertz" > wrote in message
...
> On Wed, 9 May 2012 23:20:38 -0700, gtr wrote:
>
>> On 2012-05-10 04:24:04 +0000, Sqwertz said:
>>
>>> On 9 May 2012 23:54:12 GMT, notbob wrote:
>>>
>>>> No way I'll eat a burrito w/ refritos and rice.
>>>
>>> I can't stand those big honking California-style burritos filled with
>>> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
>>> style.
>>
>> I don't know why you're calling that "California-style".
>
> Because that is where they got their start. Specifically, the San
> Francisco/Mission District.
>
> You can look it up if you want. I beginning to tire of you. It seems
> you just want to argue for the hell of it.

When I lived in Alameda there was a burrito place there that was always
busy. I was going to eat there until I saw what was on their menu. Nothing
but a giant burrito of course with beans and rice in it. And some other
stuff. Not my idea of a burrito.

On 2012-05-10, gtr > wrote:

> How long is done, usually, so I can get a good head start?

When I lived in the SFBA and was only about 100ft above sea level,
1-1/2 hrs was typical with 2 hrs about max for any bean. Now that I
live in CO at 8000ft, it's more like 3 to 4-1/2 hrs to cook to
doneness. Natch, YMMV. But, I'll cook that long rather than use my
pressure cooker which would have the beans done in under 1 hr, but
leave tough skins and mushy pulp.

My method is at a rolling boil for at least the first three quarters
of the total cooking time so the beans are coming up off the bottom in
a very large pot (5 qt min for 1 lb beans) and circulating around the
boiling pot water. Only drop down to a simmer in the last quarter of
the cook. It is this initial hot boil that renders the bean's skin so
soft and delicate. NEVER EVER pre-soak dried beans overnight or even
for a couple hrs. You will get a center bean pulp that cooks too
quickly and is soft and mushy while leaving the bean's skin tough and
chewy. Doing it my way will render tough bean skins like the lima's a
mere gossamer and pinto bean skins all but disappear. I personally
gar-own-tee it!

nb

--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr

On 2012-05-10, gtr > wrote:
> On 2012-05-10 04:24:04 +0000, Sqwertz said:

>> I can't stand those big honking California-style burritos filled with
>> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
>> style.

Yeah. Those suck.

I recall the first ....and last... time I went to Una Mas. I got take
out and when I got home and saw how little the pieces of fish in my
fish tacos was, I took it back and demanded my money back.

> I don't know why you're calling that "California-style".

I lived in NorCal and that style was quite common. It was most
associated with taquarias frequented by immegrant Mexican labor.
Lotta filler for less $$$. The first time I saw one was a super-taco.
I swear ta' gawd, I thought the lady who'd jes bought it had her
infant child in her arms. I later realized it was a super-taco, fulla
rice and beans.

>> Can't remember the other chains that did that, but I'm sure
>> there's a shitload of them now. They started invading Austin, too.
>> But they aren't taken too seriously, thankfully.

I always ate at the dives. Real shit holes that cooked up some serious
authentic Mexican food for dirt cheap.

> Oh, I don't eat at chains. That's because I can't find a decent
> combination plate for less that about $15 bucks at El Torito or
> something. At my local mom and pop places I can get the same for $8.

OMG, El Torito! I've never liked them. Fortunately, they and a
string of other crappy Red Lobster type chains died off when the dot
com bubble burst. ET, in it's heyday had a few good days. We usta go
to the cantina in ETs. They had a Thur loss-leader fajitas hour where
the'd sell this awesome steak fajitas for $.50 ea. Their 5 layer
chicken bean dip was also to die for. Unfortunately, their pitcher of
margaritas didn't have enough booze to give 4 yr old a buzz and the
rest of their menu was crap.
y
I started getting GOOD food when a carnicería opened up around the
corner. Fresh carnitas, cracklin's, lard, fish, etc. I miss that.

nb

--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr

Jim Elbrecht wrote:
>
> notbob > wrote:
>
> >I gotta new fun cooking adventure. Doctoring canned beans.
> >
> >I've done it before and I have a very complex set recipe for Van
> >Camp's P&Bs, but this is a new path.
>
> Here's my recipe for pork and beans. Open can- eat a spoonful to make
> room for BBQ sauce. Add BBQ sauce. Eat.

I've never made them from scratch but here's my recipe for pork&beans

- a few cans of plain pork and beans
- add some chopped green pepper and lots of chopped onion
- add some dry mustard and some brown sugar plus a little S&P
- simmer all together for a bit then let cool.

Gary

notbob wrote:
>
> I always ate at the dives. Real shit holes that cooked up some serious
> authentic Mexican food for dirt cheap.

Very often the best places to get really good authentic food.

Gary

On Wed, 9 May 2012 23:30:42 -0500, Sqwertz >
wrote:

>On Wed, 9 May 2012 21:02:34 -0700, gtr wrote:
>
>> How long is done, usually, so I can get a good head start?
>
>From dry, it takes pinto beans about 2 hours of simmering in plain
>water. Black beans can be done in a hour. Garbanzos can take forever
>or not depending on the batch.
....

My garbanzos come out tender and deliciouis. I soak them overnight!
:-)

John Kuthe...

On 5/10/2012 9:42 AM, John Kuthe wrote:
> On Wed, 9 May 2012 23:30:42 -0500, >
> wrote:
>
>> On Wed, 9 May 2012 21:02:34 -0700, gtr wrote:
>>
>>> How long is done, usually, so I can get a good head start?
>>
>> From dry, it takes pinto beans about 2 hours of simmering in plain
>> water. Black beans can be done in a hour. Garbanzos can take forever
>> or not depending on the batch.
> ...
>
> My garbanzos come out tender and deliciouis. I soak them overnight!
> :-)
>
I never buy dried beans of any type. My modification of baked beans is
always to add dry mustard and Worcestershire sauce. Mostly, I use
garbanzos to make hummus and I *long ago* tried dry garbanzos but could
not tell any different result from canned ones.

I wonder if lentils count as beans? I do make Indian Dal with dried lentils.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 2012-05-10 06:31:40 +0000, Sqwertz said:

> On Wed, 9 May 2012 23:20:38 -0700, gtr wrote:
>
>> On 2012-05-10 04:24:04 +0000, Sqwertz said:
>>
>>> On 9 May 2012 23:54:12 GMT, notbob wrote:
>>>
>>>> No way I'll eat a burrito w/ refritos and rice.
>>>
>>> I can't stand those big honking California-style burritos filled with
>>> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
>>> style.
>>
>> I don't know why you're calling that "California-style".
>
> Because that is where they got their start. Specifically, the San
> Francisco/Mission District. You can look it up if you want.

I think I'll wait to have a link provided to prove "California-Style"
was invented in San Francisco.

> I beginning to tire of you.

Please feel free to let others know of your evolution.

On 2012-05-10 11:31:00 +0000, notbob said:

> On 2012-05-10, gtr > wrote:
>> On 2012-05-10 04:24:04 +0000, Sqwertz said:
>
>>> I can't stand those big honking California-style burritos filled with
>>> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
>>> style.
>
> Yeah. Those suck.
>
> I recall the first ....and last... time I went to Una Mas. I got take
> out and when I got home and saw how little the pieces of fish in my
> fish tacos was, I took it back and demanded my money back.
>
>> I don't know why you're calling that "California-style".
>
> I lived in NorCal and that style was quite common. It was most
> associated with taquarias frequented by immegrant Mexican labor.
> Lotta filler for less $$$.

That's surprising. We have a vastly predominant Mexican-American
community in Santa Ana, CA, and maybe they are very competitive in this
regard. I find the amount of meat to be way too large a proportion of
the thing, frankly. It's really over the top. But I've had burritos all
over the area and they all take a little leverage to lift.

> OMG, El Torito! I've never liked them. Fortunately, they and a
> string of other crappy Red Lobster type chains died off when the dot
> com bubble burst.

El Torito had a few changes in approach over the past 12 years (out
here anyway). They were doing regional dinners from different states
of Mexico as specials. Those were great, but it pooped out after a
year or so, since the kinda crowed that goes there wouldn't order them.

That's what we eventually began calling "big plate" Mexican. It's only,
say, a taco, a chili relleno or tamale with rice and beans. So in
order to juke the price up to $20 they have to give you about 3 pounds
per plate to make you feel like you're not getting screwed on the deal.
But having to eat that for thre days, even for $7 per meal--I don't
want a "lifestyle"! All I wanted was lunch.

Acapulco is another out here. In Dallas there were a couple of
regional places that did more or less the same thing, though it's been
too long; I can't remember their names.

> Unfortunately, their pitcher of
> margaritas didn't have enough booze to give 4 yr old a buzz and the
> rest of their menu was crap.
> y
> I started getting GOOD food when a carnicería opened up around the
> corner. Fresh carnitas, cracklin's, lard, fish, etc. I miss that.

At the local Mexican supermarket when I pass by the meat market area
and see that big ol' pile of hot chicarrones I go all Pavlovian. I got
a significant slab of it once and whittled it into "finger" foods at a
party. Not one woman would touch it, but the guys, tentative at first,
then fell on it like a pack of wild dogs.

On 2012-05-10 13:35:15 +0000, Gary said:

> notbob wrote:
>>
>> I always ate at the dives. Real shit holes that cooked up some serious
>> authentic Mexican food for dirt cheap.
>
> Very often the best places to get really good authentic food.

True with exceptions: 1) There need to be plenty of people there, 2) It
needs to have been operative for a number of years. Otherwise: Agreed.

When we check out such a place, if we're about the only ones there, we leave.

gtr wrote:
>
> On 2012-05-10 13:35:15 +0000, Gary said:
>
> > notbob wrote:
> >>
> >> I always ate at the dives. Real shit holes that cooked up some serious
> >> authentic Mexican food for dirt cheap.
> >
> > Very often the best places to get really good authentic food.
>
> True with exceptions: 1) There need to be plenty of people there, 2) It
> needs to have been operative for a number of years. Otherwise: Agreed.
>
> When we check out such a place, if we're about the only ones there, we leave.

That makes sense.

On 2012-05-10 18:06:30 +0000, Sqwertz said:

>>>>> I can't stand those big honking California-style burritos filled with
>>>>> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
>>>>> style.
>>>>
>>>> I don't know why you're calling that "California-style". I live here
>>>> and I usually get enough carnitas or carne asada to feed a family of
>>>> four and any of about five places.
>>>
>>> Because that is where they got their start. Specifically, the San
>>> Francisco/Mission District. You can look it up if you want.
>>
>> I think I'll wait to have a link provided to prove "California-Style"
>> was invented in San Francisco.
>
> OK, well I guess technically "California style" is a San Diego
> invention. Perhaps I should have said "Northern California style"...

It wasn't the size that was my distinction it was the amount of meat.
You say a couple of tablespoons, my experience is that it is an
consistently too much. That may well differ north to south. I couldn't
guess.

"gtr" > wrote in message news:2012051012451310770-xxx@yyyzzz...
> On 2012-05-10 18:06:30 +0000, Sqwertz said:
>
>>>>>> I can't stand those big honking California-style burritos filled with
>>>>>> rice and beans sand a couple tablespoons of meat, of the "Una Mas"
>>>>>> style.
>>>>>
>>>>> I don't know why you're calling that "California-style". I live here
>>>>> and I usually get enough carnitas or carne asada to feed a family of
>>>>> four and any of about five places.
>>>>
>>>> Because that is where they got their start. Specifically, the San
>>>> Francisco/Mission District. You can look it up if you want.
>>>
>>> I think I'll wait to have a link provided to prove "California-Style"
>>> was invented in San Francisco.
>>
>> OK, well I guess technically "California style" is a San Diego
>> invention. Perhaps I should have said "Northern California style"...
>
> It wasn't the size that was my distinction it was the amount of meat. You
> say a couple of tablespoons, my experience is that it is an consistently
> too much. That may well differ north to south. I couldn't guess.

We have some places here that put beans and rice in the burritos. I like
beans in them. Rice? Not so much. Thankfully the sit down restaurants who
do this put only a small amount of rice and they are served "wet". I'm okay
with that. But the other place is a taqueria. They serve huge burritos to
be eaten out of hand and they are filled with mostly rice. Not for me.

On 2012-05-10 22:35:51 +0000, Julie Bove said:

>> It wasn't the size that was my distinction it was the amount of meat.
>> You say a couple of tablespoons, my experience is that it is an
>> consistently too much. That may well differ north to south. I couldn't
>> guess.
>
> We have some places here that put beans and rice in the burritos.

Where are you on the planet?

> I like beans in them. Rice? Not so much. Thankfully the sit down
> restaurants who do this put only a small amount of rice and they are
> served "wet". I'm okay with that. But the other place is a taqueria.
> They serve huge burritos to be eaten out of hand and they are filled
> with mostly rice. Not for me.

In OC, we actually we tell them exactly what we want in them every time
we order them. The wife specifically orders beans/cheese/rice. If I
get a carnitas or asada burrito, I tell them to do it regular. They
never add rice.

gtr > wrote:
> On 2012-05-10 22:35:51 +0000, Julie Bove said:
>
>>> It wasn't the size that was my distinction it was the amount of meat.
>>> >> You say a couple of tablespoons, my experience is that it is an >>
>>>>> consistently too much. That may well differ north to south. I couldn't >> guess.
>>> We have some places here that put beans and rice in the burritos.
>
> Where are you on the planet?
>
>> I like beans in them. Rice? Not so much. Thankfully the sit down >
>> restaurants who do this put only a small amount of rice and they are >
>> served "wet". I'm okay with that. But the other place is a taqueria.
>> > They serve huge burritos to be eaten out of hand and they are filled >
>>> with mostly rice. Not for me.
>
> In OC, we actually we tell them exactly what we want in them every time
> we order them. The wife specifically orders beans/cheese/rice. If I get
> a carnitas or asada burrito, I tell them to do it regular. They never add rice.

One of my favorite burritos was made by a Mexican type bakery, with large
chunks of beef and potatoes in a thick spicy hot sauce. And potatoes very
common in my experience.

Greg

"gtr" > wrote in message news:2012051018214983593-xxx@yyyzzz...
> On 2012-05-10 22:35:51 +0000, Julie Bove said:
>
>>> It wasn't the size that was my distinction it was the amount of meat.
>>> You say a couple of tablespoons, my experience is that it is an
>>> consistently too much. That may well differ north to south. I couldn't
>>> guess.
>>
>> We have some places here that put beans and rice in the burritos.
>
> Where are you on the planet?

Washington state but I have lived in the Bay area.
>
>> I like beans in them. Rice? Not so much. Thankfully the sit down
>> restaurants who do this put only a small amount of rice and they are
>> served "wet". I'm okay with that. But the other place is a taqueria.
>> They serve huge burritos to be eaten out of hand and they are filled with
>> mostly rice. Not for me.
>
> In OC, we actually we tell them exactly what we want in them every time we
> order them. The wife specifically orders beans/cheese/rice. If I get a
> carnitas or asada burrito, I tell them to do it regular. They never add
> rice.

This is the place in Alameda. It's a chain. And it looks like they have
seriously changed their menu since I lived there. Used to be just burritos
and you could order online.

http://www.360gb.com/about.html


The place here that loads with rice is:

http://tacosguaymas.com/

They have very good food. It's just that the burritos are mostly beans and
rice.

On Thu, 10 May 2012 02:40:00 -0700, "Julie Bove"
> wrote:

> When I lived in Alameda there was a burrito place there that was always
> busy. I was going to eat there until I saw what was on their menu. Nothing
> but a giant burrito of course with beans and rice in it. And some other
> stuff. Not my idea of a burrito.

Again, you're confusing chain food with real food.

--
Food is an important part of a balanced diet.

On 10 May 2012 11:31:00 GMT, notbob > wrote:

> OMG, El Torito! I've never liked them.

Obviously you didn't eat there before they became a corporate
football.

--
Food is an important part of a balanced diet.

On Thu, 10 May 2012 18:55:00 -0700, "Julie Bove"
> wrote:

>
>"gtr" > wrote in message news:2012051018214983593-xxx@yyyzzz...
>> On 2012-05-10 22:35:51 +0000, Julie Bove said:
>>
>>>> It wasn't the size that was my distinction it was the amount of meat.
>>>> You say a couple of tablespoons, my experience is that it is an
>>>> consistently too much. That may well differ north to south. I couldn't
>>>> guess.
>>>
>>> We have some places here that put beans and rice in the burritos.
>>
>> Where are you on the planet?
>
>Washington state but I have lived in the Bay area.
>>
>>> I like beans in them. Rice? Not so much. Thankfully the sit down
>>> restaurants who do this put only a small amount of rice and they are
>>> served "wet". I'm okay with that. But the other place is a taqueria.
>>> They serve huge burritos to be eaten out of hand and they are filled with
>>> mostly rice. Not for me.
>>
>> In OC, we actually we tell them exactly what we want in them every time we
>> order them. The wife specifically orders beans/cheese/rice. If I get a
>> carnitas or asada burrito, I tell them to do it regular. They never add
>> rice.
>
>This is the place in Alameda. It's a chain. And it looks like they have
>seriously changed their menu since I lived there. Used to be just burritos
>and you could order online.
>
>http://www.360gb.com/about.html
>
>
>The place here that loads with rice is:
>
>http://tacosguaymas.com/
>
>They have very good food. It's just that the burritos are mostly beans and
>rice.

Rice and beans is very Mexican, actually a staple. All Hispanics eat
rice and beans. I remember buying frozen burritos at LA
stupidmarkets, there were several varieties, rice and beans was but
one, mashed potatoes and refried beans another. I didn't much care
for burritos, they're the Mexican version of a k'nish.

On 2012-05-11, Brooklyn1 <Gravesend1> wrote:

> Rice and beans is very Mexican, actually a staple. All Hispanics eat
> rice and beans. I remember buying frozen burritos at LA
> stupidmarkets, there were several varieties, rice and beans was but
> one, mashed potatoes and refried beans another. I didn't much care
> for burritos, they're the Mexican version of a k'nish.

Yer so fulla shit I bet yer eyes are brown.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On 2012-05-11 18:02:13 +0000, Brooklyn1 said:

> Rice and beans is very Mexican, actually a staple.

Ever the hub of controversy€¦

"Sqwertz" > wrote in message
...
> On 9 May 2012 17:14:31 GMT, notbob wrote:
>
>> I gotta new fun cooking adventure. Doctoring canned beans.
>>
>> I've done it before and I have a very complex set recipe for Van
>> Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
>> beans. Every shape and type. Lotta pinto beans of different types.
>> Chili, Mexican, P&B, plain, etc.
>
> Sounds like she's trying to tell you to get a job or eat beans for the
> rest of your life.
>
> -sw


Don't be cruel. He's there taking care of her. He has to allow for her
eccentricities. BTDT. I'm sure he'd rather do something else that day.

Jill

"Jim Elbrecht" > wrote in message
...
> notbob > wrote:
>
>>I gotta new fun cooking adventure. Doctoring canned beans.
>>
>>I've done it before and I have a very complex set recipe for Van
>>Camp's P&Bs, but this is a new path.
>
> Here's my recipe for pork and beans. Open can- eat a spoonful to make
> room for BBQ sauce. Add BBQ sauce. Eat.
>
>>Mom must have about 20-30 can of
>>beans. Every shape and type. Lotta pinto beans of different types.
>>Chili, Mexican, P&B, plain, etc. Since we go to a pot-luck every Thur
>>and I'm getting tired of footing the food bill, it's now beans till we
>>drop! ...or pop ... or ban us from the lodge, whichever comes first.
>
> I'm not a suthrun by any stretch-- but explore the rice & beans
> combinations. My vegan daughter has me making more and more beans &
> rice dishes.
>
> Jim


That's an excellent suggestion! Beans & rice work well as a "filler". I'm
by no stretch a vegan or a vegetarian. Beans & rice are inexpensive and
beans are a good source of protein.

Jill

"gtr" > wrote in message news:2012050916384342350-xxx@yyyzzz...
> On 2012-05-09 22:34:25 +0000, Jim Elbrecht said:
>
>> I'm not a suthrun by any stretch-- but explore the rice & beans
>> combinations. My vegan daughter has me making more and more beans &
>> rice dishes.
>
> How do you explore them?
>

You give them a try. Read recipes. Heck, buy beans & rice mixes and give
them a try. Beans and rice go very well together. Then learn to make them
yourself. I often cook rice then add canned beans (Sheldon is right, canned
beans are very cost effective) and add my own herbs/spices to taste.

Jill

On Sun, 13 May 2012 13:41:04 -0400, "jmcquown" >
wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On 9 May 2012 17:14:31 GMT, notbob wrote:
> >
> >> I gotta new fun cooking adventure. Doctoring canned beans.
> >>
> >> I've done it before and I have a very complex set recipe for Van
> >> Camp's P&Bs, but this is a new path. Mom must have about 20-30 can of
> >> beans. Every shape and type. Lotta pinto beans of different types.
> >> Chili, Mexican, P&B, plain, etc.
> >
> > Sounds like she's trying to tell you to get a job or eat beans for the
> > rest of your life.
> >
> > -sw
>
>
> Don't be cruel. He's there taking care of her. He has to allow for her
> eccentricities. BTDT. I'm sure he'd rather do something else that day.
>
This is self-centered Steve Wertz you're talking to; not a normal,
rational human being.

--
Food is an important part of a balanced diet.

On 2012-05-13 17:51:46 +0000, jmcquown said:

> "gtr" > wrote in message news:2012050916384342350-xxx@yyyzzz...
>> On 2012-05-09 22:34:25 +0000, Jim Elbrecht said:
>>
>>> I'm not a suthrun by any stretch-- but explore the rice & beans
>>> combinations. My vegan daughter has me making more and more beans &
>>> rice dishes.
>>
>> How do you explore them?
>>
>
> You give them a try. Read recipes. Heck, buy beans & rice mixes and
> give them a try. Beans and rice go very well together. Then learn to
> make them yourself. I often cook rice then add canned beans (Sheldon
> is right, canned beans are very cost effective) and add my own
> herbs/spices to taste.

Yes, I know what "explore" means, and I've eaten and cooked both rice
and beans on numerous occasions. By "you", I was asking how you
yourself had explored "combinations".