Text 17476, 85 rader
Skriven 2014-09-29 06:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lactase 13
==================
 -=> Nancy Backus said to Ruth Hanschka <=-

 RH> Another older gentleman, as it were?  Even most systems 
 RH> guys don't do Hex any more.  
 NB> Not really... but with a warped sense of humor... he's also
 NB> into ham radio...  

I suppose someone with a warped sense of humor might be into
ham radio.

 RH> Seems to be.  I'm a lactose addict, born and bred.
 NB> Some people seem never to have had the proper enzymes, but
 NB> Richard's theory is, if you have them to begin with, and 
 NB> keep using them, they'll stick around...  ;)

Richard's theory is widely accepted.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Kathy Pitts' Frijoles Refritos (Refried Beans)
 Categories: Mexican, Beans
      Yield: 1 batch
 
      2 c  Beans, well washed and
           -picked over
      1 lg Onion, finely chopped
      1 sm Dried red chile pepper
           -crushed
      6 c  Water or ham broth. Up to
           -1 cup may be beer
      1 ts Ground cumin
      1 tb Mexican oregano
           Lard/drippings for frying
           Grated mild cheddar
           Cheese for garnish (optl)
 
  Do not soak the beans overnight (Mexican cooks don't).  Instead,
  place all ingredients in a deep pot, and bring to a boil.  Turn off
  the heat, cover, and allow the beans to sit for an hour.
  
  Return the beans to a boil, reduce heat, and simmer until the beans
  are tender (to test, remove one bean from the pot, and blow on it.
  If the skin splits, they're done).  Cooking time will depend on the
  type of bean used (pintos cook fairly quickly, black beans take close
  to forever), the age of the bean, and the mineral content of your
  water.
  
  Salt to taste.  Never salt beans at the beginning of the cooking
  process, as the salt will toughen them and they will take longer to
  cook.
  
  In a large shallow pan, preferably a black iron frying pan, melt 3
  Tbsp. of lard or drippings.  When the lard is melted, ladle about a
  cup of beans, including some of the cooking liquid, into the fat.
  Use a potato masher to mash the beans into a puree.  Continue adding
  beans and liquid, along with more fat as needed, and mashing until
  all beans have been used.
  
  The consistancy of this dish varies with personal preferance.  Some
  cooks like a very smooth, almost liquid puree, while other prefer a
  stiffer mixture with some pieces of bean remaining.  The end result
  should be glossy, well flavored from the fat, and very rich tasting.
  
  The beans may be served plain, used as a filling for warm tortillas,
  or garnished with shredded cheese.
  
  A bean and cheese taco (refried beans, shredded cheese in a fresh
  tortilla) is one of my favorite things to have for breakfast.  They
  are also good served as an accompaniment for scrambled eggs.
  
  NOTE:  Some Mexican recipes for beans call for a sprig of Epasote (ep-
  puh-ZOH-tay) to be cooked with the beans.  This is an herb/weed known
  as Pigweed in the U.S.  It doesn't dry well, but it is very easy to
  grow (U.S. farmers consider it a pest).  If you can get ahold of a
  plant, it's worth cultivating, as it adds a nice, if undefinable
  flavor to the bean pot. It is not common in Tex-Mex beans, however,
  so if you encounter it in a recipe, feel free to omit it.
  
  Kathy in Bryan, TX
 
MMMMM
 
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