Had it with the Food Channel...

[RICHARD]

Two Hot Tamales...One had a last name of Feniger, I think....


Yan is still on, you have to check the listings, most of MYs shows are old-I learned how to Pad Thai from hiim. Ming whashisname is also a PBS offering.

There was an older woman, who had a series on PBS that cooked Mex. I cannot remember her name.


------------

Beans are an easy recipe.
Rice is another.......I posted it another thread.....

Get pinto beans from the bins-the bagged PBs are sometimes old.

You can soak them overnight. Change the water and cook them until soft. 1-1.5 hours, keep the liquid level up over the beans. Enjoy or......

When done you can refry them by putting oil or lard in a frying pan.
Start out with only beans and add the broth to them as you mash them.
Get them a smashy as you like.....SMASHY-LOL, I'm Richard Ray now!!!

If you like cheesy beans, add some grated monterey jack, yellow or pepper jack....

[jennielynn1970]

Ming... yeah..... he is a freaking hottie. I'll watch his show just to drool over him!

[jennielynn1970]

Two Hot Tamales...One had a last name of Feniger, I think....


Yan is still on, you have to check the listings, most of MYs shows are old-I learned how to Pad Thai from hiim. Ming whashisname is also a PBS offering.

There was an older woman, who had a series on PBS that cooked Mex. I cannot remember her name.


------------

Beans are an easy recipe.
Rice is another.......I posted it another thread.....

Two Hot Tamales!!! That was it! I liked that show.

Daisy Martinez is the Daisy Cooks! chick. Her shows are basically from a few years ago, but I like them.

I'm not a fan of mushy beans. The only refried beans I ever had that I liked were at a restaurant in New Hope, PA. They were this purple blue color, and very tasty. Not sure what kind of beans they were, but they were good.

The kind the families around here make are beans in a broth. I think they are small red or pink beans.

My one roommate used to make the best rice. Her family was from Puerto Rico. It was cooked in a cast aluminum pot, and she would do something that it got crispy on the bottom. Bagao? That how it sounded what she called it. Not sure how it's spelled.

We have the Hogar Crea community centers around here and they will always have a tent up at the fairs and stuff and sell rice and beans and chicken. Soooooo yummy. They make great flan as well. That they have sold door to door to support the work they do for the rehab.

[RICHARD]

My one roommate used to make the best rice. Her family was from Puerto Rico. It was cooked in a cast aluminum pot, and she would do something that it got crispy on the bottom. Bagao? That how it sounded what she called it. Not sure how it's spelled.

The purple beans sound like black beans...

I have never heard of bagao!

Many people don't realize that Latin food is as varied as any cultural cooking.

The goofball who does Latin food program-she sometimes doesn't ID where the recipes originate- You may have a name for a dish and the ingredients change from area to area. Same with cuts of meat.

Same with ingredients...Plantains are more Central Am, Northern-South Am staples. Black, pink and red are also specific to those areas.

Quesadillas with anything more than cheese are not typical Mex. Same with "Mango Salsa"...I never heard of that until a few years ago.

Tamales? I have never had a tamale in a banana leaf. When I buy them or on the occasions I have tried to make them, it's done in corn husks. The American tamales, canned or frozen, are wrapped in paper!

Also there are beef, pork, chicken tamales, or sweet tamales......walnuts, raisins or pineapple - I don't care for the sweet ones.

----------

Mex Rice?

IT's like Rice a Roni.

Brown your rice, then add some water and tomato sauce, chop onions and add coriander, chopped.

Cover and cook like regular rice. I have to ask about the ratios, my mom makes the best, but her recipe is for "thousands"..

Some people add peas and carrots....that's a regional thing....Add some fresh coriander as garnish and enjoy.