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
<part15sbs{at}gmail{dot}com>

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 <af-boun...@af.afmug.com> On Behalf Of Steve Jones
Sent: Thursday, April 9, 2020 9:21 PM
To: AnimalFarm Microwave Users Group <af@af.afmug.com>
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: [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 <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
<part15sbs{at}gmail{dot}com>
 

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

--
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