texas blues said:
So you used real refrieds with lard? Or fake? Cuz bunnies will eat those!
food The Pescetarian
- Thread starter texas blues
- Start date
So you used real refrieds with lard? Or fake? Cuz bunnies will eat those!
The Hot Pepper said:
So you used real refrieds with lard? Or fake? Cuz bunnies will eat those!
Negative.
Gebhardt's Refried Beans. Just pinto's, water, and salt.
They're just well cooked and smashed pinto's.
These are just fine without the lard.
I'll check them out if you say they're good. Tried a bunch of vegetarian refrieds and they had no flavor.
The Hot Pepper said:
mrs. blues and I were shopping once and I grabbed a can of refried's that were labeled as "vegetarian".
"oh hell no!"
I only buy canned "refried" beans just to have on hand in a pinch.
I usually crockpot a pound or so of pinto's at least twice a month, sometimes more.
Had some refried beans to use up and reckoned I'd make some bean tacos.
But first I need to make some guac.
Some green xalapa's, cilantro, garlic, sea salt and a little olive oil.
3 medium avo's, juice and zest of one lime, and cumin.
And GOD said "Let there be quac."
I Black Betty'd some corn tore tillah's, threw down some pinto reduction, some sriracha pineapple slaw, and guac'd it.
Fandango!
It was goodern' hell!
Salute'!
But first I need to make some guac.
Some green xalapa's, cilantro, garlic, sea salt and a little olive oil.
3 medium avo's, juice and zest of one lime, and cumin.
And GOD said "Let there be quac."
I Black Betty'd some corn tore tillah's, threw down some pinto reduction, some sriracha pineapple slaw, and guac'd it.
Fandango!
It was goodern' hell!
Salute'!
Whiskey.
Tango.
Foxtrot.
Tango.
Foxtrot.
LUCKYDOG said:
Too much?
I was laughin' my butt off!
Some for realz incredible postin's lately in these cooking forum's.
And I want to eat most of 'em.
But.
I need to offset that with some healthy sheeit now and then to be able to continue to sample some of those 'thang's like Sum's incredible and awesome SoFlo ManGravy Sliders.
So here's what I got.
Quinoa Jalapeno Tabouleh.
Quinoa, garlic, onion, fresh jalapeno's, roma tom's, parsley, green onion, fresh squeezed lemon juice, olive oil.
With fresh cracked black pepper, kosher salt, and feta cheese.
Usually this is made with bulgur but quinoa is better. Had some white quinoa to use up.
I will say this to all those that are lovers of meat.
You too will Chairman Mao the hell out of this.
You won't be able to stop shovelin' it in.
I did.
Goodern' hell!
And I want to eat most of 'em.
But.
I need to offset that with some healthy sheeit now and then to be able to continue to sample some of those 'thang's like Sum's incredible and awesome SoFlo ManGravy Sliders.
So here's what I got.
Quinoa Jalapeno Tabouleh.
Quinoa, garlic, onion, fresh jalapeno's, roma tom's, parsley, green onion, fresh squeezed lemon juice, olive oil.
With fresh cracked black pepper, kosher salt, and feta cheese.
Usually this is made with bulgur but quinoa is better. Had some white quinoa to use up.
I will say this to all those that are lovers of meat.
You too will Chairman Mao the hell out of this.
You won't be able to stop shovelin' it in.
I did.
Goodern' hell!
Nice, TB. I dig the quinoa too.
Today I made some quinoa black bean dip with maters, onion, corn, bell pepper, japs, habs, chile powder, lime juice, garlic, etc. I love this stuff, but we ran out of chips before I got my fill, so I decided to make a wrap with some avocado and rooster sauce. Even better!
Today I made some quinoa black bean dip with maters, onion, corn, bell pepper, japs, habs, chile powder, lime juice, garlic, etc. I love this stuff, but we ran out of chips before I got my fill, so I decided to make a wrap with some avocado and rooster sauce. Even better!
A most exquisite looking taco MM!
We call that goodern' hell round these parts.
Are ya' seein' this y'all?
The revolution has begun!
We call that goodern' hell round these parts.
Are ya' seein' this y'all?
The revolution has begun!
Jay ~ C'mon now. I posty'd burgers in the burger thread. Where's your famous fish n' chip's in this n'? Posty up foo'!
Essi ~ I'd hit that fish. With the savory stuff on top along with the potato, I'd be really tempted to melt a slice or two of provolone on top and make a sandwich out of it with that bread.
Delicious!
Essi ~ I'd hit that fish. With the savory stuff on top along with the potato, I'd be really tempted to melt a slice or two of provolone on top and make a sandwich out of it with that bread.
Delicious!
Essi if you made it I know its good but.
What is it?
I see peas, hot stuff, and what looks like calamari no?
Or is it pasta?
If its calamari was it real tender and how did you cook it?
Please forgive my naivete' in such 'thangs.
What is it?
I see peas, hot stuff, and what looks like calamari no?
Or is it pasta?
If its calamari was it real tender and how did you cook it?
Please forgive my naivete' in such 'thangs.
I didn't made it, but i say it's good. 
I've asked:
pan fried a just a bit sliced red onion, then oregano, hot pepper powder, and anchovies. Added main ingredient: totano (wikipedia says the true name is todarodes sagittarius) and cooked with white wine (i suppose Sauvignon). Added some water to cook more. Cannes peas in the end. More pepper powder for me. It was very tender, gentle flavour.
Out of interest: totano is maybe my absolute fav speaking about breaded fried seafood.
I've no idea if you in US know that, it's similar to calamari.
I've asked:
pan fried a just a bit sliced red onion, then oregano, hot pepper powder, and anchovies. Added main ingredient: totano (wikipedia says the true name is todarodes sagittarius) and cooked with white wine (i suppose Sauvignon). Added some water to cook more. Cannes peas in the end. More pepper powder for me. It was very tender, gentle flavour.
Out of interest: totano is maybe my absolute fav speaking about breaded fried seafood.
I've no idea if you in US know that, it's similar to calamari.
We call it cuttlefish.
