Hello everyone! Since I see its been almost a year since our last post it may be time to get things going again. Since last October, life has brought us to Minneapolis, MN and I (Richard) have loads of time on my hands as Wendy brings home the bacon. What else to do but cook it? I must say I have tried many new things, such as risotto, roast chicken, as well as gone off on a frying tangent (fried oreos are a mans best friend). The point of this post is to say hello, we didn't totally forget about this thing and hope some of you still want to read about our culinary adventures. This week I have planned homemade chili powder, a Quiche Lorraine and a whole duck. I will get to cooking and return with the results! Until then, were back :)
I've always had a weakness for Mexican food and no meal would be complete without those creamy refried beans. You could give me a pot of the stuff with some fresh tortilla chips for dipping and I could pass on the rest of the meal! If your familiar with bean cookery, refried beans just require one easy step after they are cooked soft: mash and add some butter and salt. If you've never tried your hand at dry beans the whole process is very simple and can be a base for a million other dishes (homemade BBQ baked beans for instance, but that's another day). Despite making these a few times and enjoying them far more than anything out of a can I never could make them right. Something was missing that the restaurants were hiding from me. I still yearned for that savory, creamy taste that I couldn't put a finger on. After trying to add more liquid, more butter, more salt, nothing tasted quite the same. The answer? Your not going to like it.....it's bacon drippings (or lard...
Comments