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 <losguyswirel...@gmail.com>
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
>>> <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> <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>
>>> <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
>>>
>>>
>>>
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