Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Bill Prince]

  
  
No turkey teeth or claws either.

bp



On 4/10/2020 1:28 PM, Jaime Solorza
  wrote:


  
  When they say Louis Rich turkey slices are made
from a 100% turkey...it's true...they use 100% of the turkey
except the feathers.  
  
  
On Fri, Apr 10, 2020, 9:53 AM
  Steve Jones <thatoneguyst...@gmail.com>
  wrote:


  heh...fingered
  
  
On Fri, Apr 10, 2020 at
  10:39 AM Bill Prince <part15...@gmail.com>
  wrote:


  
Yup. Crisco is almost fully hydrogenated vegetable
  oil(s). The process of hydrogenating is what makes it
  thick. This is as opposed to "partially hydrogenated"
  oils, which create trans fats. Trans fats have been
  fingered as the bad guys in the cholesterol world.

bp



On 4/9/2020 8:29 PM, Adam Moffett wrote:


  Yes.
  Pig fat is lard.  Bacon grease is pig fat, but salt
and smoke flavored.  I have, in fact, made biscuits
with bacon grease.  They taste freakin awesome.  If
you do car camping you cook your bacon first, the
use some of the oil for biscuits, and then for
frying your flapjacks and eggs and hash.  Then
hopefully you hike 20 miles to burn all that off. 
Or you sit and drink beer all day and get fat,
there's more than one style of camping and I'm not
here to judge.
  
  Crisco shortening is made from vegetable oil.  I'm
not sure how they make it into a solid at room
temperature.  I seem to think that's what
"hydrogenating" does, but I'm fuzzy on that.  In any
case it's a cheaper substitute for animal fat in
cooking.  Lard is the OG cooking oil.  
  
  
  
  On 4/9/2020 11:04 PM, Ken Hohhof wrote:
  
  

  I think lard is basically
fat.  To my mom, shortening was Crisco.  To my
grandmother, shortening was lard.  If I remember
right, lard is pig fat, tallow is beef fat.
   
  But bacon grease should be
fine.  In fact, as pig fat, bacon grease IS
lard.  Your biscuits might taste like bacon, but
what’s wrong with that?
   
   
  From: AF 
On Behalf Of Steve Jones
Sent: Thursday, April 9, 2020 9:21 PM
To: AnimalFarm Microwave Users Group 
            Subject: Re: [AFMUG] OT: Bean &
        Cheese Burrito Filling?
   
  
Is shortening lard?

   


  Can bacon. Grease be
substituted

  
   
  

  On Thu, Apr 9, 2020, 8:59
PM Ken Hohhof <af...@kwisp.com>
wrote:


  

  I noticed the
shortening in the Jiffy apple cinnamon
mix I made with dinner is lard.  Use by
date was 3 months ago.  I was a bit
reticent given the lard, but they tasted
fine.
   
  How many vegetarians
think lard comes from plants?  I don’t
know, with all the plant meat and plant
milk, maybe they’ll come out with plant
lard.
   
   
  From: AF <af-boun...@af.afmug.com>
On Behalf Of Jason McKemie
Sent: Thursday, April 9, 2020
8:21 PM
  

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Jaime Solorza]

My wife said that if really want great Mexican style refried beans to use
little bit of lard instead of processed oil...she is making flat enchiladas
in a bit. I will share some pics.

On Fri, Apr 10, 2020, 2:28 PM Jaime Solorza 
wrote:

> When they say Louis Rich turkey slices are made from a 100% turkey...it's
> true...they use 100% of the turkey except the feathers.
>
> On Fri, Apr 10, 2020, 9:53 AM Steve Jones 
> wrote:
>
>> heh...fingered
>>
>> On Fri, Apr 10, 2020 at 10:39 AM Bill Prince  wrote:
>>
>>> Yup. Crisco is almost fully hydrogenated vegetable oil(s). The process
>>> of hydrogenating is what makes it thick. This is as opposed to "partially
>>> hydrogenated" oils, which create trans fats. Trans fats have been fingered
>>> as the bad guys in the cholesterol world.
>>>
>>> bp
>>> 
>>>
>>>
>>> On 4/9/2020 8:29 PM, Adam Moffett wrote:
>>>
>>> Yes.
>>>
>>> Pig fat is lard.  Bacon grease is pig fat, but salt and smoke flavored.
>>> I have, in fact, made biscuits with bacon grease.  They taste freakin
>>> awesome.  If you do car camping you cook your bacon first, the use some of
>>> the oil for biscuits, and then for frying your flapjacks and eggs and
>>> hash.  Then hopefully you hike 20 miles to burn all that off.  Or you sit
>>> and drink beer all day and get fat, there's more than one style of camping
>>> and I'm not here to judge.
>>>
>>> Crisco shortening is made from vegetable oil.  I'm not sure how they
>>> make it into a solid at room temperature.  I seem to think that's what
>>> "hydrogenating" does, but I'm fuzzy on that.  In any case it's a cheaper
>>> substitute for animal fat in cooking.  Lard is the OG cooking oil.
>>>
>>>
>>> On 4/9/2020 11:04 PM, Ken Hohhof wrote:
>>>
>>> I think lard is basically fat.  To my mom, shortening was Crisco.  To my
>>> grandmother, shortening was lard.  If I remember right, lard is pig fat,
>>> tallow is beef fat.
>>>
>>>
>>>
>>> But bacon grease should be fine.  In fact, as pig fat, bacon grease IS
>>> lard.  Your biscuits might taste like bacon, but what’s wrong with that?
>>>
>>>
>>>
>>>
>>>
>>> *From:* AF   *On
>>> Behalf Of *Steve Jones
>>> *Sent:* Thursday, April 9, 2020 9:21 PM
>>> *To:* AnimalFarm Microwave Users Group 
>>> 
>>> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>>>
>>>
>>>
>>> Is shortening lard?
>>>
>>>
>>>
>>> Can bacon. Grease be substituted
>>>
>>>
>>>
>>> On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof  wrote:
>>>
>>> I noticed the shortening in the Jiffy apple cinnamon mix I made with
>>> dinner is lard.  Use by date was 3 months ago.  I was a bit reticent given
>>> the lard, but they tasted fine.
>>>
>>>
>>>
>>> How many vegetarians think lard comes from plants?  I don’t know, with
>>> all the plant meat and plant milk, maybe they’ll come out with plant lard.
>>>
>>>
>>>
>>>
>>>
>>> *From:* AF  *On Behalf Of *Jason McKemie
>>> *Sent:* Thursday, April 9, 2020 8:21 PM
>>> *To:* AnimalFarm Microwave Users Group 
>>> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>>>
>>>
>>>
>>> Yes, lard is essential.
>>>
>>> On Thursday, April 9, 2020, Carlos Alcantar  wrote:
>>>
>>>
>>>
>>> lard is what your missing
>>>
>>>
>>>
>>>
>>>
>>> Carlos Alcantar
>>>
>>> Race Communications / Race Team Member
>>>
>>> http://www.race.com
>>>
>>>
>>> --
>>>
>>> *From:* AF  on behalf of Jaime Solorza <
>>> losguyswirel...@gmail.com>
>>> *Sent:* Thursday, April 9, 2020 4:44 PM
>>> *To:* AnimalFarm Microwave Users Group 
>>> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>>>
>>>
>>>
>>> I will share recipe in a bit..no can beans please!!!
>>>
>>>
>>>
>>> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>>>
>>> We just use black beans out of the can. We will season them with green
>>> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
>>> that we co

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Jaime Solorza]

When they say Louis Rich turkey slices are made from a 100% turkey...it's
true...they use 100% of the turkey except the feathers.

On Fri, Apr 10, 2020, 9:53 AM Steve Jones  wrote:

> heh...fingered
>
> On Fri, Apr 10, 2020 at 10:39 AM Bill Prince  wrote:
>
>> Yup. Crisco is almost fully hydrogenated vegetable oil(s). The process of
>> hydrogenating is what makes it thick. This is as opposed to "partially
>> hydrogenated" oils, which create trans fats. Trans fats have been fingered
>> as the bad guys in the cholesterol world.
>>
>> bp
>> 
>>
>>
>> On 4/9/2020 8:29 PM, Adam Moffett wrote:
>>
>> Yes.
>>
>> Pig fat is lard.  Bacon grease is pig fat, but salt and smoke flavored.
>> I have, in fact, made biscuits with bacon grease.  They taste freakin
>> awesome.  If you do car camping you cook your bacon first, the use some of
>> the oil for biscuits, and then for frying your flapjacks and eggs and
>> hash.  Then hopefully you hike 20 miles to burn all that off.  Or you sit
>> and drink beer all day and get fat, there's more than one style of camping
>> and I'm not here to judge.
>>
>> Crisco shortening is made from vegetable oil.  I'm not sure how they make
>> it into a solid at room temperature.  I seem to think that's what
>> "hydrogenating" does, but I'm fuzzy on that.  In any case it's a cheaper
>> substitute for animal fat in cooking.  Lard is the OG cooking oil.
>>
>>
>> On 4/9/2020 11:04 PM, Ken Hohhof wrote:
>>
>> I think lard is basically fat.  To my mom, shortening was Crisco.  To my
>> grandmother, shortening was lard.  If I remember right, lard is pig fat,
>> tallow is beef fat.
>>
>>
>>
>> But bacon grease should be fine.  In fact, as pig fat, bacon grease IS
>> lard.  Your biscuits might taste like bacon, but what’s wrong with that?
>>
>>
>>
>>
>>
>> *From:* AF   *On
>> Behalf Of *Steve Jones
>> *Sent:* Thursday, April 9, 2020 9:21 PM
>> *To:* AnimalFarm Microwave Users Group 
>> 
>> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>>
>>
>>
>> Is shortening lard?
>>
>>
>>
>> Can bacon. Grease be substituted
>>
>>
>>
>> On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof  wrote:
>>
>> I noticed the shortening in the Jiffy apple cinnamon mix I made with
>> dinner is lard.  Use by date was 3 months ago.  I was a bit reticent given
>> the lard, but they tasted fine.
>>
>>
>>
>> How many vegetarians think lard comes from plants?  I don’t know, with
>> all the plant meat and plant milk, maybe they’ll come out with plant lard.
>>
>>
>>
>>
>>
>> *From:* AF  *On Behalf Of *Jason McKemie
>> *Sent:* Thursday, April 9, 2020 8:21 PM
>> *To:* AnimalFarm Microwave Users Group 
>> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>>
>>
>>
>> Yes, lard is essential.
>>
>> On Thursday, April 9, 2020, Carlos Alcantar  wrote:
>>
>>
>>
>> lard is what your missing
>>
>>
>>
>>
>>
>> Carlos Alcantar
>>
>> Race Communications / Race Team Member
>>
>> http://www.race.com
>>
>>
>> --
>>
>> *From:* AF  on behalf of Jaime Solorza <
>> losguyswirel...@gmail.com>
>> *Sent:* Thursday, April 9, 2020 4:44 PM
>> *To:* AnimalFarm Microwave Users Group 
>> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>>
>>
>>
>> I will share recipe in a bit..no can beans please!!!
>>
>>
>>
>> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>>
>> We just use black beans out of the can. We will season them with green
>> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
>> that we cook with a little bullion.
>>
>> bp
>>
>> 
>>
>>
>>
>> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>>
>> Over the years I've built up a set of recipes that are as good or better
>> than what I can get elsewhere.   Usually starting with a recipe which is in
>> the ballpark, and then tweaking it until it's to my liking.
>>
>>
>>
>> What continues to evade me is Burrito Filling.   I asked on here a few
>> months ago for pointers, and have since then tried a couple of times.
>>  Still no luck.  Not even close. I've tried to season refried beans out of
>> the can.   I've tried Canned beans of various types in the food processor

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Steve Jones]

heh...fingered

On Fri, Apr 10, 2020 at 10:39 AM Bill Prince  wrote:

> Yup. Crisco is almost fully hydrogenated vegetable oil(s). The process of
> hydrogenating is what makes it thick. This is as opposed to "partially
> hydrogenated" oils, which create trans fats. Trans fats have been fingered
> as the bad guys in the cholesterol world.
>
> bp
> 
>
>
> On 4/9/2020 8:29 PM, Adam Moffett wrote:
>
> Yes.
>
> Pig fat is lard.  Bacon grease is pig fat, but salt and smoke flavored.  I
> have, in fact, made biscuits with bacon grease.  They taste freakin
> awesome.  If you do car camping you cook your bacon first, the use some of
> the oil for biscuits, and then for frying your flapjacks and eggs and
> hash.  Then hopefully you hike 20 miles to burn all that off.  Or you sit
> and drink beer all day and get fat, there's more than one style of camping
> and I'm not here to judge.
>
> Crisco shortening is made from vegetable oil.  I'm not sure how they make
> it into a solid at room temperature.  I seem to think that's what
> "hydrogenating" does, but I'm fuzzy on that.  In any case it's a cheaper
> substitute for animal fat in cooking.  Lard is the OG cooking oil.
>
>
> On 4/9/2020 11:04 PM, Ken Hohhof wrote:
>
> I think lard is basically fat.  To my mom, shortening was Crisco.  To my
> grandmother, shortening was lard.  If I remember right, lard is pig fat,
> tallow is beef fat.
>
>
>
> But bacon grease should be fine.  In fact, as pig fat, bacon grease IS
> lard.  Your biscuits might taste like bacon, but what’s wrong with that?
>
>
>
>
>
> *From:* AF   *On Behalf
> Of *Steve Jones
> *Sent:* Thursday, April 9, 2020 9:21 PM
> *To:* AnimalFarm Microwave Users Group  
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> Is shortening lard?
>
>
>
> Can bacon. Grease be substituted
>
>
>
> On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof  wrote:
>
> I noticed the shortening in the Jiffy apple cinnamon mix I made with
> dinner is lard.  Use by date was 3 months ago.  I was a bit reticent given
> the lard, but they tasted fine.
>
>
>
> How many vegetarians think lard comes from plants?  I don’t know, with all
> the plant meat and plant milk, maybe they’ll come out with plant lard.
>
>
>
>
>
> *From:* AF  *On Behalf Of *Jason McKemie
> *Sent:* Thursday, April 9, 2020 8:21 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> Yes, lard is essential.
>
> On Thursday, April 9, 2020, Carlos Alcantar  wrote:
>
>
>
> lard is what your missing
>
>
>
>
>
> Carlos Alcantar
>
> Race Communications / Race Team Member
>
> http://www.race.com
>
>
> --
>
> *From:* AF  on behalf of Jaime Solorza <
> losguyswirel...@gmail.com>
> *Sent:* Thursday, April 9, 2020 4:44 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> I will share recipe in a bit..no can beans please!!!
>
>
>
> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>
> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
>
> 
>
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
>
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
>
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
>
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese,

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Bill Prince]

  
  
Yup. Crisco is almost fully hydrogenated vegetable oil(s). The
  process of hydrogenating is what makes it thick. This is as
  opposed to "partially hydrogenated" oils, which create trans fats.
  Trans fats have been fingered as the bad guys in the cholesterol
  world.

bp



On 4/9/2020 8:29 PM, Adam Moffett
  wrote:


  
  Yes.
  Pig fat is lard.  Bacon grease is pig fat, but salt and smoke
flavored.  I have, in fact, made biscuits with bacon grease. 
They taste freakin awesome.  If you do car camping you cook your
bacon first, the use some of the oil for biscuits, and then for
frying your flapjacks and eggs and hash.  Then hopefully you
hike 20 miles to burn all that off.  Or you sit and drink beer
all day and get fat, there's more than one style of camping and
I'm not here to judge.
  
  Crisco shortening is made from vegetable oil.  I'm not sure how
they make it into a solid at room temperature.  I seem to think
that's what "hydrogenating" does, but I'm fuzzy on that.  In any
case it's a cheaper substitute for animal fat in cooking.  Lard
is the OG cooking oil.  
  
  
  
  On 4/9/2020 11:04 PM, Ken Hohhof
wrote:
  
  





  I think lard is basically fat.  To my
mom, shortening was Crisco.  To my grandmother, shortening
was lard.  If I remember right, lard is pig fat, tallow is
beef fat.
   
  But bacon grease should be fine.  In
fact, as pig fat, bacon grease IS lard.  Your biscuits might
taste like bacon, but what’s wrong with that?
   
   
  From: AF 
On Behalf Of Steve Jones
Sent: Thursday, April 9, 2020 9:21 PM
To: AnimalFarm Microwave Users Group 
    Subject: Re: [AFMUG] OT: Bean & Cheese Burrito
Filling?
   
  
Is shortening lard?

   


  Can bacon. Grease be substituted

  
   
  

  On Thu, Apr 9, 2020, 8:59 PM Ken
Hohhof <af...@kwisp.com> wrote:


  

  I
noticed the shortening in the Jiffy apple cinnamon
mix I made with dinner is lard.  Use by date was 3
months ago.  I was a bit reticent given the lard,
but they tasted fine.
   
  How
many vegetarians think lard comes from plants?  I
don’t know, with all the plant meat and plant milk,
maybe they’ll come out with plant lard.
   
   
  From:
AF <af-boun...@af.afmug.com>
On Behalf Of Jason McKemie
Sent: Thursday, April 9, 2020 8:21 PM
To: AnimalFarm Microwave Users Group <af@af.afmug.com>
        Subject: Re: [AFMUG] OT: Bean & Cheese
Burrito Filling?
   
  Yes,
lard is essential.

On Thursday, April 9, 2020, Carlos Alcantar <car...@race.com>
wrote:
  

  
 
  
  

  lard
  is what your missing


   


   


  
Carlos
Alcantar
Race
Communications / Race Team Member 
http://www.race.com
 
  

  
  

  
From: AF <af-boun...@af.afmug.com>
on behalf of Jaime Solorza <losguyswirel...@gmail.com>
Sent: Thursday, April 9, 2020 4:44 PM
To: AnimalFarm Microwave Users Group
<af@af.afmug.com>
        Subject: Re:

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[chuck]

Oh, man... I would love it if it was true.

I will tell you a true story.  My father in law was an ag science major at USU. 
 One of the dairy science classes had to do with the quality of milk.  They did 
double blind taste testing.  The best tasting milk had just a bit of cow shit 
in it.  

From: Ken Hohhof 
Sent: Friday, April 10, 2020 7:11 AM
To: 'AnimalFarm Microwave Users Group' 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

My dad was a food chemist.  He would tell a story about Campbells buying V8 and 
when they took over the factory it didn’t taste the same despite using the same 
recipe.  Finally in desperation they paid a former V8 employee as a consultant 
to come in and figure out what they were doing wrong.  As soon as he walked 
into the plant, he said “there’s your problem, you’re cleaning the vegetables.”

 

It wasn’t until years later that I realized this was a food chemist’s idea of a 
joke.

 

 

From: AF  On Behalf Of Steve Jones
Sent: Friday, April 10, 2020 7:57 AM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

 

The secret is Mexican aunts. They are the only ones who can make the best food. 
I dont know if there is some cultural tradition where when a girls sibling has 
a child she is given the secrets, but Mexican aunts know how to make the 
greatest stuff. It could be that it's a secret and none of the males or female 
only child know about it.

 

On Fri, Apr 10, 2020, 1:35 AM Forrest Christian (List Account) 
 wrote:

  hmmm..  clove of garlic.   maybe that's the secret.

   

  Crock pot is my preferred way to cook beans.Many of the experiments I've 
done in cooking from raw have been beans plus stuff in a crockpot.   Where 
stuff has been things like chilis.  I also make perfectly serviceable chili con 
Carne from scratch (won a chili cook-off one year in fact ), also in the 
crockpot.  Just haven't figured out this style of beans yet, but it hasn't been 
without trying.

   

  I grew up in a family where garlic wasn't a typical ingredient and I've never 
really been a fan of strong garlic flavors, so it's an ingredient I overlook 
too often unless I'm following a recipe or know for a fact that it belongs.   I 
can't say that I've ever thrown a clove of garlic in while attempting the beans 
so this is something to try. 

   

   

   

  On Thu, Apr 9, 2020, 10:52 PM Jaime Solorza  wrote:

Buy a bag of pinto beans.  Clean them...put them is a crock pot with water, 
salt and clove of garlic.  You will see when they are cooked...you can eat them 
with muenster cheese and Jalapenos...to fry them, put them in a pan with a 
little bit of oil and smash them. To spice it up, cook some chorizo with it and 
cheese...

Enjoy...and use real tortillas, corn or flour...

 

On Thu, Apr 9, 2020, 5:16 PM Forrest Christian (List Account) 
 wrote:

  Over the years I've built up a set of recipes that are as good or better 
than what I can get elsewhere.   Usually starting with a recipe which is in the 
ballpark, and then tweaking it until it's to my liking.  

   

  What continues to evade me is Burrito Filling.   I asked on here a few 
months ago for pointers, and have since then tried a couple of times.   Still 
no luck.  Not even close. I've tried to season refried beans out of the can.   
I've tried Canned beans of various types in the food processor.   Cooking beans 
and then adding green chilis.   Cooking beans with the green chilis in them 
(this was closest so far). And on and on and on.

   

  My favorite store-bought burritos have a simple set of filling 
ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated 
Onion, Spices,"  

   

  Considering I've pretty much tried some combination of all of those at 
various times, there has to be something I'm just missing.   Like how they're 
cooked, or the proportions, or something hiding in the ingredient catchall of 
"Spices".. And no it isn't chili powder or cumin... I want my bean filling to 
taste like beans with chilies and cheese, not like chili or tacos.

   

  My only saving grace is that it doesn't seem like Taco Hell has figured 
it out either...although a lot of "authentic" mexican restaurants have.

   

  If anyone knows the right magic incantation or any more pointers,  it 
would be much appreciated.

   

  -- 

  - Forrest

  -- 
  AF mailing list
  AF@af.afmug.com
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Ken Hohhof]

My dad was a food chemist.  He would tell a story about Campbells buying V8 and 
when they took over the factory it didn’t taste the same despite using the same 
recipe.  Finally in desperation they paid a former V8 employee as a consultant 
to come in and figure out what they were doing wrong.  As soon as he walked 
into the plant, he said “there’s your problem, you’re cleaning the vegetables.”

 

It wasn’t until years later that I realized this was a food chemist’s idea of a 
joke.

 

 

From: AF  On Behalf Of Steve Jones
Sent: Friday, April 10, 2020 7:57 AM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

 

The secret is Mexican aunts. They are the only ones who can make the best food. 
I dont know if there is some cultural tradition where when a girls sibling has 
a child she is given the secrets, but Mexican aunts know how to make the 
greatest stuff. It could be that it's a secret and none of the males or female 
only child know about it.

 

On Fri, Apr 10, 2020, 1:35 AM Forrest Christian (List Account) 
mailto:li...@packetflux.com> > wrote:

hmmm..  clove of garlic.   maybe that's the secret.

 

Crock pot is my preferred way to cook beans.Many of the experiments I've 
done in cooking from raw have been beans plus stuff in a crockpot.   Where 
stuff has been things like chilis.  I also make perfectly serviceable chili con 
Carne from scratch (won a chili cook-off one year in fact ), also in the 
crockpot.  Just haven't figured out this style of beans yet, but it hasn't been 
without trying.

 

I grew up in a family where garlic wasn't a typical ingredient and I've never 
really been a fan of strong garlic flavors, so it's an ingredient I overlook 
too often unless I'm following a recipe or know for a fact that it belongs.   I 
can't say that I've ever thrown a clove of garlic in while attempting the beans 
so this is something to try. 

 

 

 

On Thu, Apr 9, 2020, 10:52 PM Jaime Solorza mailto:losguyswirel...@gmail.com> > wrote:

Buy a bag of pinto beans.  Clean them...put them is a crock pot with water, 
salt and clove of garlic.  You will see when they are cooked...you can eat them 
with muenster cheese and Jalapenos...to fry them, put them in a pan with a 
little bit of oil and smash them. To spice it up, cook some chorizo with it and 
cheese...

Enjoy...and use real tortillas, corn or flour...

 

On Thu, Apr 9, 2020, 5:16 PM Forrest Christian (List Account) 
mailto:li...@packetflux.com> > wrote:

Over the years I've built up a set of recipes that are as good or better than 
what I can get elsewhere.   Usually starting with a recipe which is in the 
ballpark, and then tweaking it until it's to my liking.  

 

What continues to evade me is Burrito Filling.   I asked on here a few months 
ago for pointers, and have since then tried a couple of times.   Still no luck. 
 Not even close. I've tried to season refried beans out of the can.   I've 
tried Canned beans of various types in the food processor.   Cooking beans and 
then adding green chilis.   Cooking beans with the green chilis in them (this 
was closest so far). And on and on and on.

 

My favorite store-bought burritos have a simple set of filling ingredients:  
"Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion, Spices,"  

 

Considering I've pretty much tried some combination of all of those at various 
times, there has to be something I'm just missing.   Like how they're cooked, 
or the proportions, or something hiding in the ingredient catchall of 
"Spices".. And no it isn't chili powder or cumin... I want my bean filling to 
taste like beans with chilies and cheese, not like chili or tacos.

 

My only saving grace is that it doesn't seem like Taco Hell has figured it out 
either...although a lot of "authentic" mexican restaurants have.

 

If anyone knows the right magic incantation or any more pointers,  it would be 
much appreciated.

 

-- 

- Forrest

-- 
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http://af.afmug.com/mailman/listinfo/af_af.afmug.com

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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Steve Jones]

The secret is Mexican aunts. They are the only ones who can make the best
food. I dont know if there is some cultural tradition where when a girls
sibling has a child she is given the secrets, but Mexican aunts know how to
make the greatest stuff. It could be that it's a secret and none of the
males or female only child know about it.

On Fri, Apr 10, 2020, 1:35 AM Forrest Christian (List Account) <
li...@packetflux.com> wrote:

> hmmm..  clove of garlic.   maybe that's the secret.
>
> Crock pot is my preferred way to cook beans.Many of the experiments
> I've done in cooking from raw have been beans plus stuff in a crockpot.
> Where stuff has been things like chilis.  I also make perfectly serviceable
> chili con Carne from scratch (won a chili cook-off one year in fact ), also
> in the crockpot.  Just haven't figured out this style of beans yet, but it
> hasn't been without trying.
>
> I grew up in a family where garlic wasn't a typical ingredient and I've
> never really been a fan of strong garlic flavors, so it's an ingredient I
> overlook too often unless I'm following a recipe or know for a fact that it
> belongs.   I can't say that I've ever thrown a clove of garlic in while
> attempting the beans so this is something to try.
>
>
>
>
> On Thu, Apr 9, 2020, 10:52 PM Jaime Solorza 
> wrote:
>
>> Buy a bag of pinto beans.  Clean them...put them is a crock pot with
>> water, salt and clove of garlic.  You will see when they are cooked...you
>> can eat them with muenster cheese and Jalapenos...to fry them, put them in
>> a pan with a little bit of oil and smash them. To spice it up, cook some
>> chorizo with it and cheese...
>> Enjoy...and use real tortillas, corn or flour...
>>
>> On Thu, Apr 9, 2020, 5:16 PM Forrest Christian (List Account) <
>> li...@packetflux.com> wrote:
>>
>>> Over the years I've built up a set of recipes that are as good or better
>>> than what I can get elsewhere.   Usually starting with a recipe which is in
>>> the ballpark, and then tweaking it until it's to my liking.
>>>
>>> What continues to evade me is Burrito Filling.   I asked on here a few
>>> months ago for pointers, and have since then tried a couple of times.
>>>  Still no luck.  Not even close. I've tried to season refried beans out of
>>> the can.   I've tried Canned beans of various types in the food processor.
>>>  Cooking beans and then adding green chilis.   Cooking beans with the green
>>> chilis in them (this was closest so far). And on and on and on.
>>>
>>> My favorite store-bought burritos have a simple set of filling
>>> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
>>> Dehydrated Onion, Spices,"
>>>
>>> Considering I've pretty much tried some combination of all of those at
>>> various times, there has to be something I'm just missing.   Like how
>>> they're cooked, or the proportions, or something hiding in the ingredient
>>> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
>>> bean filling to taste like beans with chilies and cheese, not like chili or
>>> tacos.
>>>
>>> My only saving grace is that it doesn't seem like Taco Hell has figured
>>> it out either...although a lot of "authentic" mexican restaurants have.
>>>
>>> If anyone knows the right magic incantation or any more pointers,  it
>>> would be much appreciated.
>>>
>>> --
>>> - Forrest
>>> --
>>> AF mailing list
>>> AF@af.afmug.com
>>> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>>>
>> --
>> AF mailing list
>> AF@af.afmug.com
>> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>>
> --
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> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Forrest Christian (List Account)]

hmmm..  clove of garlic.   maybe that's the secret.

Crock pot is my preferred way to cook beans.Many of the experiments
I've done in cooking from raw have been beans plus stuff in a crockpot.
Where stuff has been things like chilis.  I also make perfectly serviceable
chili con Carne from scratch (won a chili cook-off one year in fact ), also
in the crockpot.  Just haven't figured out this style of beans yet, but it
hasn't been without trying.

I grew up in a family where garlic wasn't a typical ingredient and I've
never really been a fan of strong garlic flavors, so it's an ingredient I
overlook too often unless I'm following a recipe or know for a fact that it
belongs.   I can't say that I've ever thrown a clove of garlic in while
attempting the beans so this is something to try.




On Thu, Apr 9, 2020, 10:52 PM Jaime Solorza 
wrote:

> Buy a bag of pinto beans.  Clean them...put them is a crock pot with
> water, salt and clove of garlic.  You will see when they are cooked...you
> can eat them with muenster cheese and Jalapenos...to fry them, put them in
> a pan with a little bit of oil and smash them. To spice it up, cook some
> chorizo with it and cheese...
> Enjoy...and use real tortillas, corn or flour...
>
> On Thu, Apr 9, 2020, 5:16 PM Forrest Christian (List Account) <
> li...@packetflux.com> wrote:
>
>> Over the years I've built up a set of recipes that are as good or better
>> than what I can get elsewhere.   Usually starting with a recipe which is in
>> the ballpark, and then tweaking it until it's to my liking.
>>
>> What continues to evade me is Burrito Filling.   I asked on here a few
>> months ago for pointers, and have since then tried a couple of times.
>>  Still no luck.  Not even close. I've tried to season refried beans out of
>> the can.   I've tried Canned beans of various types in the food processor.
>>  Cooking beans and then adding green chilis.   Cooking beans with the green
>> chilis in them (this was closest so far). And on and on and on.
>>
>> My favorite store-bought burritos have a simple set of filling
>> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
>> Dehydrated Onion, Spices,"
>>
>> Considering I've pretty much tried some combination of all of those at
>> various times, there has to be something I'm just missing.   Like how
>> they're cooked, or the proportions, or something hiding in the ingredient
>> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
>> bean filling to taste like beans with chilies and cheese, not like chili or
>> tacos.
>>
>> My only saving grace is that it doesn't seem like Taco Hell has figured
>> it out either...although a lot of "authentic" mexican restaurants have.
>>
>> If anyone knows the right magic incantation or any more pointers,  it
>> would be much appreciated.
>>
>> --
>> - Forrest
>> --
>> AF mailing list
>> AF@af.afmug.com
>> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>>
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>
-- 
AF mailing list
AF@af.afmug.com
http://af.afmug.com/mailman/listinfo/af_af.afmug.com

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Jaime Solorza]

Buy a bag of pinto beans.  Clean them...put them is a crock pot with water,
salt and clove of garlic.  You will see when they are cooked...you can eat
them with muenster cheese and Jalapenos...to fry them, put them in a pan
with a little bit of oil and smash them. To spice it up, cook some chorizo
with it and cheese...
Enjoy...and use real tortillas, corn or flour...

On Thu, Apr 9, 2020, 5:16 PM Forrest Christian (List Account) <
li...@packetflux.com> wrote:

> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
>
> My only saving grace is that it doesn't seem like Taco Hell has figured it
> out either...although a lot of "authentic" mexican restaurants have.
>
> If anyone knows the right magic incantation or any more pointers,  it
> would be much appreciated.
>
> --
> - Forrest
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>
-- 
AF mailing list
AF@af.afmug.com
http://af.afmug.com/mailman/listinfo/af_af.afmug.com

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Steve Jones]

I keep bacon grease in a jar on the stove, use it all the time. Never new
it was smoked salty lard though.

Recently there was a brand of bacon called Smithfield. The bacon itself is
pretty crummy. But there's something about their cure, the two times I
added that grease to the can it went rancid within a day or so. Such a
waste to lose a whole can of gods gift

On Thu, Apr 9, 2020, 10:30 PM Adam Moffett  wrote:

> Yes.
>
> Pig fat is lard.  Bacon grease is pig fat, but salt and smoke flavored.  I
> have, in fact, made biscuits with bacon grease.  They taste freakin
> awesome.  If you do car camping you cook your bacon first, the use some of
> the oil for biscuits, and then for frying your flapjacks and eggs and
> hash.  Then hopefully you hike 20 miles to burn all that off.  Or you sit
> and drink beer all day and get fat, there's more than one style of camping
> and I'm not here to judge.
>
> Crisco shortening is made from vegetable oil.  I'm not sure how they make
> it into a solid at room temperature.  I seem to think that's what
> "hydrogenating" does, but I'm fuzzy on that.  In any case it's a cheaper
> substitute for animal fat in cooking.  Lard is the OG cooking oil.
>
>
> On 4/9/2020 11:04 PM, Ken Hohhof wrote:
>
> I think lard is basically fat.  To my mom, shortening was Crisco.  To my
> grandmother, shortening was lard.  If I remember right, lard is pig fat,
> tallow is beef fat.
>
>
>
> But bacon grease should be fine.  In fact, as pig fat, bacon grease IS
> lard.  Your biscuits might taste like bacon, but what’s wrong with that?
>
>
>
>
>
> *From:* AF   *On Behalf
> Of *Steve Jones
> *Sent:* Thursday, April 9, 2020 9:21 PM
> *To:* AnimalFarm Microwave Users Group  
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> Is shortening lard?
>
>
>
> Can bacon. Grease be substituted
>
>
>
> On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof  wrote:
>
> I noticed the shortening in the Jiffy apple cinnamon mix I made with
> dinner is lard.  Use by date was 3 months ago.  I was a bit reticent given
> the lard, but they tasted fine.
>
>
>
> How many vegetarians think lard comes from plants?  I don’t know, with all
> the plant meat and plant milk, maybe they’ll come out with plant lard.
>
>
>
>
>
> *From:* AF  *On Behalf Of *Jason McKemie
> *Sent:* Thursday, April 9, 2020 8:21 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> Yes, lard is essential.
>
> On Thursday, April 9, 2020, Carlos Alcantar  wrote:
>
>
>
> lard is what your missing
>
>
>
>
>
> Carlos Alcantar
>
> Race Communications / Race Team Member
>
> http://www.race.com
>
>
> --
>
> *From:* AF  on behalf of Jaime Solorza <
> losguyswirel...@gmail.com>
> *Sent:* Thursday, April 9, 2020 4:44 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> I will share recipe in a bit..no can beans please!!!
>
>
>
> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>
> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
>
> 
>
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
>
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
>
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
>
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
&

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Adam Moffett]

Yes.

Pig fat is lard.  Bacon grease is pig fat, but salt and smoke flavored.  
I have, in fact, made biscuits with bacon grease.  They taste freakin 
awesome.  If you do car camping you cook your bacon first, the use some 
of the oil for biscuits, and then for frying your flapjacks and eggs and 
hash.  Then hopefully you hike 20 miles to burn all that off.  Or you 
sit and drink beer all day and get fat, there's more than one style of 
camping and I'm not here to judge.


Crisco shortening is made from vegetable oil.  I'm not sure how they 
make it into a solid at room temperature.  I seem to think that's what 
"hydrogenating" does, but I'm fuzzy on that.  In any case it's a cheaper 
substitute for animal fat in cooking.  Lard is the OG cooking oil.



On 4/9/2020 11:04 PM, Ken Hohhof wrote:


I think lard is basically fat.  To my mom, shortening was Crisco.  To 
my grandmother, shortening was lard.  If I remember right, lard is pig 
fat, tallow is beef fat.


But bacon grease should be fine.  In fact, as pig fat, bacon grease IS 
lard.  Your biscuits might taste like bacon, but what’s wrong with that?


*From:* AF  *On Behalf Of *Steve Jones
*Sent:* Thursday, April 9, 2020 9:21 PM
*To:* AnimalFarm Microwave Users Group 
*Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

Is shortening lard?

Can bacon. Grease be substituted

On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof <mailto:af...@kwisp.com>> wrote:


I noticed the shortening in the Jiffy apple cinnamon mix I made
with dinner is lard.  Use by date was 3 months ago.  I was a bit
reticent given the lard, but they tasted fine.

How many vegetarians think lard comes from plants?  I don’t know,
with all the plant meat and plant milk, maybe they’ll come out
with plant lard.

*From:* AF mailto:af-boun...@af.afmug.com>> *On Behalf Of *Jason McKemie
*Sent:* Thursday, April 9, 2020 8:21 PM
*To:* AnimalFarm Microwave Users Group mailto:af@af.afmug.com>>
    *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

Yes, lard is essential.

On Thursday, April 9, 2020, Carlos Alcantar mailto:car...@race.com>> wrote:

lard is what your missing

Carlos Alcantar

Race Communications / Race Team Member

http://www.race.com <http://www.race.com/>



*From:*AF mailto:af-boun...@af.afmug.com>> on behalf of Jaime Solorza
mailto:losguyswirel...@gmail.com>>
*Sent:* Thursday, April 9, 2020 4:44 PM
*To:* AnimalFarm Microwave Users Group mailto:af@af.afmug.com>>
*Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

I will share recipe in a bit..no can beans please!!!

On Thu, Apr 9, 2020, 5:34 PM Bill Prince mailto:part15...@gmail.com>> wrote:

We just use black beans out of the can. We will season
them with green chilies, cayenne, and garlic. Choose your
own heat. I also like to add rice that we cook with a
little bullion.

bp



  


On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:

Over the years I've built up a set of recipes that are
as good or better than what I can get elsewhere.
 Usually starting with a recipe which is in the
ballpark, and then tweaking it until it's to my liking.

What continues to evade me is Burrito Filling.   I
asked on here a few months ago for pointers, and have
since then tried a couple of times.  Still no luck. 
Not even close. I've tried to season refried beans out
of the can.   I've tried Canned beans of various types
in the food processor.   Cooking beans and then adding
green chilis.   Cooking beans with the green chilis in
them (this was closest so far). And on and on and on.

My favorite store-bought burritos have a simple set of
filling ingredients:  "Beans, Water, Cheddar Cheese,
Green Chilies, Salt, Dehydrated Onion, Spices,"

Considering I've pretty much tried some combination of
all of those at various times, there has to be
something I'm just missing.   Like how they're cooked,
or the proportions, or something hiding in the
ingredient catchall of "Spices".. And no it isn't
chili powder or cumin... I want my bean filling to
taste like beans with chilies and cheese, not like
chili or tacos.

My only saving grace is that it doesn't seem like Taco
Hell has figured it out either...although a lot of
"

Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Ken Hohhof]

I think lard is basically fat.  To my mom, shortening was Crisco.  To my 
grandmother, shortening was lard.  If I remember right, lard is pig fat, tallow 
is beef fat.

 

But bacon grease should be fine.  In fact, as pig fat, bacon grease IS lard.  
Your biscuits might taste like bacon, but what’s wrong with that?

 

 

From: AF  On Behalf Of Steve Jones
Sent: Thursday, April 9, 2020 9:21 PM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

 

Is shortening lard?

 

Can bacon. Grease be substituted

 

On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof mailto:af...@kwisp.com> > wrote:

I noticed the shortening in the Jiffy apple cinnamon mix I made with dinner is 
lard.  Use by date was 3 months ago.  I was a bit reticent given the lard, but 
they tasted fine.

 

How many vegetarians think lard comes from plants?  I don’t know, with all the 
plant meat and plant milk, maybe they’ll come out with plant lard.

 

 

From: AF mailto:af-boun...@af.afmug.com> > On Behalf 
Of Jason McKemie
Sent: Thursday, April 9, 2020 8:21 PM
To: AnimalFarm Microwave Users Group mailto:af@af.afmug.com> >
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

 

Yes, lard is essential.

On Thursday, April 9, 2020, Carlos Alcantar mailto:car...@race.com> > wrote:

 

lard is what your missing

 

 

Carlos Alcantar

Race Communications / Race Team Member 

 <http://www.race.com/> http://www.race.com

 

  _  

From: AF mailto:af-boun...@af.afmug.com> > on behalf 
of Jaime Solorza mailto:losguyswirel...@gmail.com> >
Sent: Thursday, April 9, 2020 4:44 PM
To: AnimalFarm Microwave Users Group mailto:af@af.afmug.com> >
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling? 

 

I will share recipe in a bit..no can beans please!!!

 

On Thu, Apr 9, 2020, 5:34 PM Bill Prince mailto:part15...@gmail.com> > wrote:

We just use black beans out of the can. We will season them with green chilies, 
cayenne, and garlic. Choose your own heat. I also like to add rice that we cook 
with a little bullion. 

bp

 

On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:

Over the years I've built up a set of recipes that are as good or better than 
what I can get elsewhere.   Usually starting with a recipe which is in the 
ballpark, and then tweaking it until it's to my liking.  

 

What continues to evade me is Burrito Filling.   I asked on here a few months 
ago for pointers, and have since then tried a couple of times.   Still no luck. 
 Not even close. I've tried to season refried beans out of the can.   I've 
tried Canned beans of various types in the food processor.   Cooking beans and 
then adding green chilis.   Cooking beans with the green chilis in them (this 
was closest so far). And on and on and on.

 

My favorite store-bought burritos have a simple set of filling ingredients:  
"Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion, Spices,"  

 

Considering I've pretty much tried some combination of all of those at various 
times, there has to be something I'm just missing.   Like how they're cooked, 
or the proportions, or something hiding in the ingredient catchall of 
"Spices".. And no it isn't chili powder or cumin... I want my bean filling to 
taste like beans with chilies and cheese, not like chili or tacos.

 

My only saving grace is that it doesn't seem like Taco Hell has figured it out 
either...although a lot of "authentic" mexican restaurants have.

 

If anyone knows the right magic incantation or any more pointers,  it would be 
much appreciated.

 

-- 

- Forrest

 

-- 
AF mailing list
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Steve Jones]

Is shortening lard?

Can bacon. Grease be substituted

On Thu, Apr 9, 2020, 8:59 PM Ken Hohhof  wrote:

> I noticed the shortening in the Jiffy apple cinnamon mix I made with
> dinner is lard.  Use by date was 3 months ago.  I was a bit reticent given
> the lard, but they tasted fine.
>
>
>
> How many vegetarians think lard comes from plants?  I don’t know, with all
> the plant meat and plant milk, maybe they’ll come out with plant lard.
>
>
>
>
>
> *From:* AF  *On Behalf Of *Jason McKemie
> *Sent:* Thursday, April 9, 2020 8:21 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> Yes, lard is essential.
>
> On Thursday, April 9, 2020, Carlos Alcantar  wrote:
>
>
>
> lard is what your missing
>
>
>
>
>
> Carlos Alcantar
>
> Race Communications / Race Team Member
>
> http://www.race.com
>
>
> --
>
> *From:* AF  on behalf of Jaime Solorza <
> losguyswirel...@gmail.com>
> *Sent:* Thursday, April 9, 2020 4:44 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
>
> I will share recipe in a bit..no can beans please!!!
>
>
>
> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>
> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
>
> 
>
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
>
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
>
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
>
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
>
>
>
> My only saving grace is that it doesn't seem like Taco Hell has figured it
> out either...although a lot of "authentic" mexican restaurants have.
>
>
>
> If anyone knows the right magic incantation or any more pointers,  it
> would be much appreciated.
>
>
>
> --
>
> - Forrest
>
>
>
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
> <https://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Faf.afmug.com%2Fmailman%2Flistinfo%2Faf_af.afmug.com=02%7C01%7Ccarlos%40race.com%7C25fb1b7dc5e1419e32e008d7dce01cc9%7Cc4f7941052bf4601be443afdc7670fe9%7C1%7C0%7C637220727432740773=PFOiJeCpM9zxRoB4MT5aBL91W1AsXw4lRlLDk%2FiPaQ0%3D=0>
>
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Ken Hohhof]

I noticed the shortening in the Jiffy apple cinnamon mix I made with dinner is 
lard.  Use by date was 3 months ago.  I was a bit reticent given the lard, but 
they tasted fine.

 

How many vegetarians think lard comes from plants?  I don’t know, with all the 
plant meat and plant milk, maybe they’ll come out with plant lard.

 

 

From: AF  On Behalf Of Jason McKemie
Sent: Thursday, April 9, 2020 8:21 PM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

 

Yes, lard is essential.

On Thursday, April 9, 2020, Carlos Alcantar mailto:car...@race.com> > wrote:

 

lard is what your missing

 

 

Carlos Alcantar

Race Communications / Race Team Member 

 <http://www.race.com/> http://www.race.com

 

  _  

From: AF mailto:af-boun...@af.afmug.com> > on behalf 
of Jaime Solorza mailto:losguyswirel...@gmail.com> >
Sent: Thursday, April 9, 2020 4:44 PM
To: AnimalFarm Microwave Users Group mailto:af@af.afmug.com> >
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling? 

 

I will share recipe in a bit..no can beans please!!!

 

On Thu, Apr 9, 2020, 5:34 PM Bill Prince mailto:part15...@gmail.com> > wrote:

We just use black beans out of the can. We will season them with green chilies, 
cayenne, and garlic. Choose your own heat. I also like to add rice that we cook 
with a little bullion. 

bp

 

On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:

Over the years I've built up a set of recipes that are as good or better than 
what I can get elsewhere.   Usually starting with a recipe which is in the 
ballpark, and then tweaking it until it's to my liking.  

 

What continues to evade me is Burrito Filling.   I asked on here a few months 
ago for pointers, and have since then tried a couple of times.   Still no luck. 
 Not even close. I've tried to season refried beans out of the can.   I've 
tried Canned beans of various types in the food processor.   Cooking beans and 
then adding green chilis.   Cooking beans with the green chilis in them (this 
was closest so far). And on and on and on.

 

My favorite store-bought burritos have a simple set of filling ingredients:  
"Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion, Spices,"  

 

Considering I've pretty much tried some combination of all of those at various 
times, there has to be something I'm just missing.   Like how they're cooked, 
or the proportions, or something hiding in the ingredient catchall of 
"Spices".. And no it isn't chili powder or cumin... I want my bean filling to 
taste like beans with chilies and cheese, not like chili or tacos.

 

My only saving grace is that it doesn't seem like Taco Hell has figured it out 
either...although a lot of "authentic" mexican restaurants have.

 

If anyone knows the right magic incantation or any more pointers,  it would be 
much appreciated.

 

-- 

- Forrest

 

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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Jason McKemie]

Yes, lard is essential.

On Thursday, April 9, 2020, Carlos Alcantar  wrote:

>
> lard is what your missing
>
>
> Carlos Alcantar
>
> Race Communications / Race Team Member
>
> http://www.race.com
>
> --
> *From:* AF  on behalf of Jaime Solorza <
> losguyswirel...@gmail.com>
> *Sent:* Thursday, April 9, 2020 4:44 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
> I will share recipe in a bit..no can beans please!!!
>
> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>
> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
> 
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
>
> My only saving grace is that it doesn't seem like Taco Hell has figured it
> out either...although a lot of "authentic" mexican restaurants have.
>
> If anyone knows the right magic incantation or any more pointers,  it
> would be much appreciated.
>
> --
> - Forrest
>
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
> <https://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Faf.afmug.com%2Fmailman%2Flistinfo%2Faf_af.afmug.com=02%7C01%7Ccarlos%40race.com%7C25fb1b7dc5e1419e32e008d7dce01cc9%7Cc4f7941052bf4601be443afdc7670fe9%7C1%7C0%7C637220727432740773=PFOiJeCpM9zxRoB4MT5aBL91W1AsXw4lRlLDk%2FiPaQ0%3D=0>
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>
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Forrest Christian (List Account)]

I've tried that as well.   I think it's probably the 'few spices', and
something subtle I'm missing.   Or I'm cooking the beans wrong, although
I'm not sure how that could be.

A couple non-related examples about the subtle ingredients:French onion
soup needs a touch of worcestershire sauce.   Not enough that you'd think
it would matter, or even enough to recognize, but without it,  just isn't
very good.Same with any potato corn soup - it typically needs a touch
of tabasco or other hot sauce.   Again, not enough to even know what what
is in there, like a drop or two in a bowl is enough.



On Thu, Apr 9, 2020 at 6:17 PM  wrote:

> Yeah, the real stuff is pretty simple.  Beans, lard, salt.  Maybe a few
> spices.
>
> *From:* Carlos Alcantar
> *Sent:* Thursday, April 9, 2020 5:58 PM
> *To:* AnimalFarm Microwave Users Group
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
>
> lard is what your missing
>
>
>
> Carlos Alcantar
>
> Race Communications / Race Team Member
>
> http://www.race.com
>
> --
> *From:* AF  on behalf of Jaime Solorza <
> losguyswirel...@gmail.com>
> *Sent:* Thursday, April 9, 2020 4:44 PM
> *To:* AnimalFarm Microwave Users Group 
> *Subject:* Re: [AFMUG] OT: Bean & Cheese Burrito Filling?
>
> I will share recipe in a bit..no can beans please!!!
>
> On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:
>
> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
> 
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
> Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food
> processor.   Cooking beans and then adding green chilis.   Cooking beans
> with the green chilis in them (this was closest so far). And on and on and
> on.
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
>
> My only saving grace is that it doesn't seem like Taco Hell has figured it
> out either...although a lot of "authentic" mexican restaurants have.
>
> If anyone knows the right magic incantation or any more pointers,  it
> would be much appreciated.
>
> --
> - Forrest
>
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
> <https://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Faf.afmug.com%2Fmailman%2Flistinfo%2Faf_af.afmug.com=02%7C01%7Ccarlos%40race.com%7C25fb1b7dc5e1419e32e008d7dce01cc9%7Cc4f7941052bf4601be443afdc7670fe9%7C1%7C0%7C637220727432740773=PFOiJeCpM9zxRoB4MT5aBL91W1AsXw4lRlLDk%2FiPaQ0%3D=0>
>
> --
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>
> --
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> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>


-- 
- Forrest
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[chuck]

Yeah, the real stuff is pretty simple.  Beans, lard, salt.  Maybe a few spices. 
 

From: Carlos Alcantar 
Sent: Thursday, April 9, 2020 5:58 PM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?


lard is what your missing


Carlos Alcantar

Race Communications / Race Team Member 

http://www.race.com






From: AF  on behalf of Jaime Solorza 

Sent: Thursday, April 9, 2020 4:44 PM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling? 

I will share recipe in a bit..no can beans please!!!

On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:

  We just use black beans out of the can. We will season them with green 
chilies, cayenne, and garlic. Choose your own heat. I also like to add rice 
that we cook with a little bullion. 


bp


On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:

Over the years I've built up a set of recipes that are as good or better 
than what I can get elsewhere.   Usually starting with a recipe which is in the 
ballpark, and then tweaking it until it's to my liking.  

What continues to evade me is Burrito Filling.   I asked on here a few 
months ago for pointers, and have since then tried a couple of times.   Still 
no luck.  Not even close. I've tried to season refried beans out of the can.   
I've tried Canned beans of various types in the food processor.   Cooking beans 
and then adding green chilis.   Cooking beans with the green chilis in them 
(this was closest so far). And on and on and on.

My favorite store-bought burritos have a simple set of filling ingredients: 
 "Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion, Spices," 
 


Considering I've pretty much tried some combination of all of those at 
various times, there has to be something I'm just missing.   Like how they're 
cooked, or the proportions, or something hiding in the ingredient catchall of 
"Spices".. And no it isn't chili powder or cumin... I want my bean filling to 
taste like beans with chilies and cheese, not like chili or tacos.

My only saving grace is that it doesn't seem like Taco Hell has figured it 
out either...although a lot of "authentic" mexican restaurants have.

If anyone knows the right magic incantation or any more pointers,  it would 
be much appreciated.

-- 

- Forrest

 
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Carlos Alcantar]

lard is what your missing



Carlos Alcantar

Race Communications / Race Team Member

http://www.race.com<http://www.race.com/>


From: AF  on behalf of Jaime Solorza 

Sent: Thursday, April 9, 2020 4:44 PM
To: AnimalFarm Microwave Users Group 
Subject: Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

I will share recipe in a bit..no can beans please!!!

On Thu, Apr 9, 2020, 5:34 PM Bill Prince 
mailto:part15...@gmail.com>> wrote:

We just use black beans out of the can. We will season them with green chilies, 
cayenne, and garlic. Choose your own heat. I also like to add rice that we cook 
with a little bullion.

bp




On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
Over the years I've built up a set of recipes that are as good or better than 
what I can get elsewhere.   Usually starting with a recipe which is in the 
ballpark, and then tweaking it until it's to my liking.

What continues to evade me is Burrito Filling.   I asked on here a few months 
ago for pointers, and have since then tried a couple of times.   Still no luck. 
 Not even close. I've tried to season refried beans out of the can.   I've 
tried Canned beans of various types in the food processor.   Cooking beans and 
then adding green chilis.   Cooking beans with the green chilis in them (this 
was closest so far). And on and on and on.

My favorite store-bought burritos have a simple set of filling ingredients:  
"Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion, Spices,"

Considering I've pretty much tried some combination of all of those at various 
times, there has to be something I'm just missing.   Like how they're cooked, 
or the proportions, or something hiding in the ingredient catchall of 
"Spices".. And no it isn't chili powder or cumin... I want my bean filling to 
taste like beans with chilies and cheese, not like chili or tacos.

My only saving grace is that it doesn't seem like Taco Hell has figured it out 
either...although a lot of "authentic" mexican restaurants have.

If anyone knows the right magic incantation or any more pointers,  it would be 
much appreciated.

--
- Forrest


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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[David Sovereen via AF]

I have tried lots of different canned refried beans brands as I eat lots of 
refried beans… bean tostadas, beans in my fajitas, bean burritos, etc.  In my 
opinion, La Preferida Vegetarian Refried Beans are the best; usually found in 
the Mexican food section.  I put them in a bowl, add some water to thin them 
out (I prefer them less thick than they are out of the can), and microwave 
them.  The flavor and texture is excellent.

David Sovereen
 
Mercury Network Corporation
2719 Ashman Street, Midland, MI 48640
989.837.3790 x151 office | 888.866.4638 toll free |  989.837.3780 fax
 
Telephone  |  Internet  |  Hosting
 
david.sover...@mercury.net 
www.mercury.net 


> On Apr 9, 2020, at 7:43 PM, Forrest Christian (List Account) 
>  wrote:
> 
> It does occur to me now that I don't remember the specifics of my Canned bean 
> experiments.   I also just recently realized that there are drastic 
> differences between the way they prepare the beans which go in the can.   
> Such as Red Beans seem to always have sugar added.
> 
> I might have to retry these with just some black beans...
> 
> 
> On Thu, Apr 9, 2020 at 5:34 PM Bill Prince  > wrote:
> We just use black beans out of the can. We will season them with green 
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice 
> that we cook with a little bullion. 
> 
> bp
> 
> 
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>> Over the years I've built up a set of recipes that are as good or better 
>> than what I can get elsewhere.   Usually starting with a recipe which is in 
>> the ballpark, and then tweaking it until it's to my liking.  
>> 
>> What continues to evade me is Burrito Filling.   I asked on here a few 
>> months ago for pointers, and have since then tried a couple of times.   
>> Still no luck.  Not even close. I've tried to season refried beans out of 
>> the can.   I've tried Canned beans of various types in the food processor.   
>> Cooking beans and then adding green chilis.   Cooking beans with the green 
>> chilis in them (this was closest so far). And on and on and on.
>> 
>> My favorite store-bought burritos have a simple set of filling ingredients:  
>> "Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion, 
>> Spices,"  
>> 
>> Considering I've pretty much tried some combination of all of those at 
>> various times, there has to be something I'm just missing.   Like how 
>> they're cooked, or the proportions, or something hiding in the ingredient 
>> catchall of "Spices".. And no it isn't chili powder or cumin... I want my 
>> bean filling to taste like beans with chilies and cheese, not like chili or 
>> tacos.
>> 
>> My only saving grace is that it doesn't seem like Taco Hell has figured it 
>> out either...although a lot of "authentic" mexican restaurants have.
>> 
>> If anyone knows the right magic incantation or any more pointers,  it would 
>> be much appreciated.
>> 
>> -- 
>> - Forrest
>> 
>> 
> -- 
> AF mailing list
> AF@af.afmug.com 
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> 
> 
> 
> -- 
> - Forrest
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Jaime Solorza]

I will share recipe in a bit..no can beans please!!!

On Thu, Apr 9, 2020, 5:34 PM Bill Prince  wrote:

> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
> 
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
>
> My only saving grace is that it doesn't seem like Taco Hell has figured it
> out either...although a lot of "authentic" mexican restaurants have.
>
> If anyone knows the right magic incantation or any more pointers,  it
> would be much appreciated.
>
> --
> - Forrest
>
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>
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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Forrest Christian (List Account)]

It does occur to me now that I don't remember the specifics of my Canned
bean experiments.   I also just recently realized that there are drastic
differences between the way they prepare the beans which go in the can.
 Such as Red Beans seem to always have sugar added.

I might have to retry these with just some black beans...


On Thu, Apr 9, 2020 at 5:34 PM Bill Prince  wrote:

> We just use black beans out of the can. We will season them with green
> chilies, cayenne, and garlic. Choose your own heat. I also like to add rice
> that we cook with a little bullion.
>
> bp
> 
>
>
> On 4/9/2020 4:15 PM, Forrest Christian (List Account) wrote:
>
> Over the years I've built up a set of recipes that are as good or better
> than what I can get elsewhere.   Usually starting with a recipe which is in
> the ballpark, and then tweaking it until it's to my liking.
>
> What continues to evade me is Burrito Filling.   I asked on here a few
> months ago for pointers, and have since then tried a couple of times.
>  Still no luck.  Not even close. I've tried to season refried beans out of
> the can.   I've tried Canned beans of various types in the food processor.
>  Cooking beans and then adding green chilis.   Cooking beans with the green
> chilis in them (this was closest so far). And on and on and on.
>
> My favorite store-bought burritos have a simple set of filling
> ingredients:  "Beans, Water, Cheddar Cheese, Green Chilies, Salt,
> Dehydrated Onion, Spices,"
>
> Considering I've pretty much tried some combination of all of those at
> various times, there has to be something I'm just missing.   Like how
> they're cooked, or the proportions, or something hiding in the ingredient
> catchall of "Spices".. And no it isn't chili powder or cumin... I want my
> bean filling to taste like beans with chilies and cheese, not like chili or
> tacos.
>
> My only saving grace is that it doesn't seem like Taco Hell has figured it
> out either...although a lot of "authentic" mexican restaurants have.
>
> If anyone knows the right magic incantation or any more pointers,  it
> would be much appreciated.
>
> --
> - Forrest
>
> --
> AF mailing list
> AF@af.afmug.com
> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
>


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Re: [AFMUG] OT: Bean & Cheese Burrito Filling?

[Bill Prince]

  
  
We just use black beans out of the can. We will season them with
  green chilies, cayenne, and garlic. Choose your own heat. I also
  like to add rice that we cook with a little bullion. 

bp



On 4/9/2020 4:15 PM, Forrest Christian
  (List Account) wrote:


  
  
Over the years I've built up a set of recipes that are as
  good or better than what I can get elsewhere.   Usually
  starting with a recipe which is in the ballpark, and then
  tweaking it until it's to my liking.  


What continues to evade me is Burrito Filling.   I asked on
  here a few months ago for pointers, and have since then tried
  a couple of times.   Still no luck.  Not even close. I've
  tried to season refried beans out of the can.   I've tried
  Canned beans of various types in the food processor.   Cooking
  beans and then adding green chilis.   Cooking beans with the
  green chilis in them (this was closest so far). And on and on
  and on.


My favorite store-bought burritos have a simple set of
  filling ingredients:  "Beans, Water, Cheddar Cheese, Green
  Chilies, Salt, Dehydrated Onion, Spices,"  



Considering I've pretty much tried some combination of all
  of those at various times, there has to be something I'm just
  missing.   Like how they're cooked, or the proportions, or
  something hiding in the ingredient catchall of "Spices".. And
  no it isn't chili powder or cumin... I want my bean filling to
  taste like beans with chilies and cheese, not like chili or
  tacos.


My only saving grace is that it doesn't seem like Taco Hell
  has figured it out either...although a lot of "authentic"
  mexican restaurants have.


If anyone knows the right magic incantation or any more
  pointers,  it would be much appreciated.


-- 

  - Forrest

  
  
  

  


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[AFMUG] OT: Bean & Cheese Burrito Filling?

[Forrest Christian (List Account)]

Over the years I've built up a set of recipes that are as good or better
than what I can get elsewhere.   Usually starting with a recipe which is in
the ballpark, and then tweaking it until it's to my liking.

What continues to evade me is Burrito Filling.   I asked on here a few
months ago for pointers, and have since then tried a couple of times.
 Still no luck.  Not even close. I've tried to season refried beans out of
the can.   I've tried Canned beans of various types in the food processor.
 Cooking beans and then adding green chilis.   Cooking beans with the green
chilis in them (this was closest so far). And on and on and on.

My favorite store-bought burritos have a simple set of filling ingredients:
 "Beans, Water, Cheddar Cheese, Green Chilies, Salt, Dehydrated Onion,
Spices,"

Considering I've pretty much tried some combination of all of those at
various times, there has to be something I'm just missing.   Like how
they're cooked, or the proportions, or something hiding in the ingredient
catchall of "Spices".. And no it isn't chili powder or cumin... I want my
bean filling to taste like beans with chilies and cheese, not like chili or
tacos.

My only saving grace is that it doesn't seem like Taco Hell has figured it
out either...although a lot of "authentic" mexican restaurants have.

If anyone knows the right magic incantation or any more pointers,  it would
be much appreciated.

-- 
- Forrest
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