Subj : Re: Frijoles Borrachos
To   : Ben Collver
From : Dave Drum
Date : Fri Nov 04 2022 05:17:00

-=> Ben Collver wrote to Lee Lofaso <=-

 LL> Unatrtibuted, as usual. His use of a private resource is not
 LL> acceptable. And he knows it.

 BC> Who are you referring to as "he"?  Dave Drum?

 BC> What are you referring to as an unattributed use?
 BC> Dave Drum's recipe titled Frijoles Borrachos that says it is from
 BC> recipesource.com?

Errrrmmmm - he is not a real person. Just one of the multiple personaas
of Bjorn in Sweden (check the Phydeaux node on his posts. He's (in this
guise) also a troll and pot-stirrer. And twitted on most of the boards
I visit.

 LL> There is room for improvement. And knowing the difference between
 LL> charro and borracho beans does help.

 BC> What is the difference between charro and borracho beans?

Charro is "eye candy". We know what borracho beans are. Charro beans,
now, have no beer in them. But, lotsa other stuff that adds to the nice
flavour profile.

MarIa Rosario Pilar Martínez Molina Baeza, professionally known by her 
stage name Charro, is a Spanish-American actress, singer, comedian, and 
flamenco guitarist.

Charro began playing guitar at the age of nine and trained under the 
famed Andres Segovia. In 1966, she married 65-year-old bandleader Xavier 
Cugat and moved to the United States with him. In the late 1960s and 
1970s, she became a ubiquitous presence on American television, 
frequently appearing as a guest star on series such as Laugh-In, Fantasy 
Island, The Love Boat, and The Tonight Show Starring Johnny Carson. She 
is known for her uninhibited and exuberant manner, vague age, heavy 
Spanish accent, and catchphrase "cuchi-cuchi."

This was last night's supper ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aioli Pasta
 Categories: Pasta, Vegetables, Cheese, Herbs
      Yield: 4 Servings
 
      8 oz Whole wheat linguine pasta *
      2    Plum tomatoes; seeded, diced
    1/2 c  Olive oil
      2 cl Garlic; minced (or more)
    1/2 c  Fresh basil leaves; in
           - chiffonade
           Salt & pepper
           Fresh shredded Parmesan
           Crused red pepper; optional
 
  * Any pasta, noodles or shapes you have on hand.
  
  Bring a pot of lightly salted water to a boil. Add pasta
  and cook for 8 to 10 minutes or until al dente; drain.
  
  In a large bowl, gently toss the cooked pasta, tomatoes,
  olive oil, garlic, and basil. Season with salt and
  pepper. Sprinkle over shredded Parmesan and chile flakes
  if using.
  
  Serve immediately with additional Parmesan
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Zall's Law: A dirty book is seldom dusty.
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