Subj : 6-Ingredient Easy Cream
To   : Ben Collver
From : Dave Drum
Date : Wed Aug 28 2024 05:22:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: 6-Ingredient Easy Cream
 BC>   By: Dave Drum to Ben Collver on Tue Aug 27 2024 05:37:00

 DD>  Try this one and sub the salt pork for the ham chunks. If you do - you
 DD>  will want to ditch the Miso Paste in favour of another TB of soup base.
 DD>  The salt pork (or bacon) wsith the miso would cause salt overload.
 DD>
 DD>       Title: Dave's Red Beans & Rice

 BC> Thanks for the recipe, i plan to try it.  I am not sure how soon.  I'll
 BC> let you know how it turns out.  I figure i will use the salt pork in
 BC> your recipe and the bacon to make Frijoles Charros.  See recipe below.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Frijoles Charros (Pinto Beans With Bacon And Chiles)
 BC>  Categories: Mexican
 BC>       Yield: 8 Servings

This one looks like someone swiped it from Serious Eats and filed the
cereal numbers off of it. It probably was written by J. Kenji Lopez-Alt
who is all over the cooking worl including Simply Recipes and New York
Times cooking section. BTW - those are also called "Cowboy (or Mexican
Cowboy) Beans. 

Later ... I checked my database and I was right. It's a lightly edited
(by leaving a few things out in the directions) crib from Serious Eats
and Mr. Lopez-Alt.

Here's my chilli beans recipe for when I'm feeling frisky and don't have
a supply of Brook's Chili Hot Beans in a can handy.  Bv)=

This recipe (and most dried beans recipes) works in a crock pot so long 
as you boil the beans hard for fifteen minutes to get the starch 
conversion  started.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Chilli Beans
 Categories: Beans, Chilies
      Yield: 4 Servings
 
      2 c  Dried pinto beans
      1 ts Oil or bacon dripping
      1 md Onion; chopped
      3 cl Garlic; mashed
      8 oz Can tomato puree or paste
      2 ts Ground cumin
      1 tb Chilli spice *
           Salt & pepper
      1 md Bell pepper; cored, diced
      1    Dried red chile; ground
           Water; as needed
 
  * Mexene, Baron's, Ray's, etc.
  
  Soak beans overnight, if desired. Then drain and add
  fresh water. Boil the beans hard for 10 to 15 minutes
  to kick start the conversion of the starches. Reduce
  the heat to a nice four bubble simmer and cover the
  pot. Cook until tender but not mushy.
  
  Saute onion and garlic in oil. Add tomato, chilli
  spice, salt & pepper, parsley and ground red pepper
  with a little water.
  
  Boil for 10-15 minutes. Add to beans and add the cumin
  at this time, cook for 25 minutes or longer.
  
  Recipe and MM Format by Dave Drum - 04 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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