Sage,
catalogs such as "chefs" now carry special pans for
cooking chicken that way.
Van Dell
--- eureka AT hctc.net wrote:
Yes, that's how it's done (or at least how I preparehttp://lists.ibiblio.org/mailman/options/homestead/vdjor%40yahoo.com
them). However in some questionable restaurants I'm
not so sure they don't reheat the left over beans the next
day by putting them back into the skillet. So perhaps this
is where the "re" in refried comes in?
They don't mention (nor can I taste) beer in the
cooking of borracho beans, but it seems highly plausible.
There are roadside stands here selling "beer butt chicken"
where they invert the bird over an opened beer can during
the cooking. I have no idea if this is a nation-wide
backwoods phenomenon, or indigenous to my canyon.
--Sage
On Thu, 12 Apr 2007 09:44:57 -0700 (PDT)
VAN DELL JORDAN <vdjor AT yahoo.com> wrote:
> As far as I've seen refried beans are not refried
at
> all. The cooked beans are put in a skillet and
fried
> but the first cooking was normal boiling (or would
you
> say simmering?)
> Van Dell
> > > --- Clansgian AT wmconnect.com wrote:
> >> In a message dated 4/12/2007 8:07:38 AM Pacific
>> Daylight Time, >> eureka AT hctc.net writes:
>> >> >> > The word "Frijoles" where I live is not only is
>> used as a >> > generic synonym for "bean" but it is also
refers
>> to >> > cooking them by mashing and refrying them, as
in
>> refried >> > beans. Thus, if black beans are prepared this
way
>> the menu >> > will say frijoles negra, etc. If they are
cooked
>> whole in >> > their broth they are called "borracho" although
I
>> don't >> > know what that word might translate to.
>> >> 'Frijoles' refering to refried beans is shorthand
>> for 'frijoles refritos'. >> The dish called 'frijoles borrachos' comes from
the
>> recipe usually calling >> for cooking the beans in beer. </HTML>
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