Text 14292, 82 rader
Skriven 2007-04-19 21:25:58 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: RE-FRIED BEANS 70419
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I absolutely adore good refried beans, which is to my mind one of my
 GJ> greatest and most unexpected discoveries in America.  I have tried a
 GJ> few times, but never managed to get them as good as those in the
 GJ> "Burrito" restaurant in San Antonio.
 JW> 
 JW> Perhaps that's because they used generous quantities of lard whereas
 JW> you used skimpy portions of some healthy oil?

As xxcarol also suggested, your comment may be correct.  I shall go
out and get some of our justifiably despised s/market bacon and have
another attempt, using my pressure cooker once I have emptied the goat
stew from it.

Re your Korean recipes, I notice you have dug up some ingredients I
have never heard of.  EG:

 JW> Title: Seafood In An Unglazed Earthenware Bowl (Haemul
 JW> Ttukpaegi) Categories: Korean, Crab, Squid, Chilies, Shrimp

 JW> 50 g  Dropworts
 JW> 1    Piece of sea tangle

 JW> Crown daisy

 JW> is a good meal for people who drinks often. Use the clams after

I am remembering that.

 JW> taste, sea tangle stock should be used. If a little spicy taste is
 JW> wanted, put a lot of chili powder. To keep up with artistic
 JW> effect, the earthenware bowl should be used, and it would keep the
 JW> food warm till the end.

I just love that English!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilli con Kangaroo
 Categories: Australian, Game, Chilli, Meats
      Yield: 4 Servings
 
      2 T  Olive oil
      1    Onion, chopped
      3 cl Garlic, crushed
      1    Celery stick, sliced
    500 g  Kangaroo mince
      3 t  Chilli powder (or to taste)
      1    Pinch cayenne pepper
      1 t  Oregano, dried
    425 g  Can crushed tomatoes
      2 T  Tomato paste
      1 t  Soft brown sugar
      1 T  Vinegar, cider or red wine
    420 g  Can red kidney beans, draind
      1    Fresh red chilli, chopped
           Fresh ground black pepper
 
  Heat the oil in a large, heavy-based frying pan.  Add the onion, red
  chilli, garlic and celery and stir for 5 minutes, or until softened.
  Add the kangaroo mince and stir over high heat for 4 minutes, or
  until well browned, breaking up any lumps with a fork or wooden
  spoon. Add the chilli powder, cayenne pepper and oregano to the
  frying pan. Stir well and cook over medium heat for another 4
  minutes. Add the tomaties, 1/2 cup (12 ml) water and the tomato paste
  and stir well. Simmer for 30 minutes, stirring occasionally.
   Add the sugar, vinegar, drained beans and some salt and freshly
  ground pepper to the pan and cook for 4 minutes.  Serve hot with
  white or brown rice.
  
  Macro Meats "Gourmet Game Recipes", Australia
  
  Typed by Glen Jamieson
 
MMMMM
 

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