Hm, i can think of a different ways to tackle this. Some involving making multiple small batches to do a tasting, but also if you can find the OG product take a look at the listed ingredients. It’ll give you an idea of what they’re using to season the refried beans, you won’t know the proportions but it’ll get you in the right direction of what specifically your child is liking about that brand.
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Yeah, we’ve looked at the ingredients. It wasn’t very helpful on the exact spices. “Organic Black Beans, Organic Onions, Filtered Water, Organic Bell Peppers, Organic Tomato Purée, Organic High Oleic Safflower and/or Sunflower Oil, Sea Salt, Organic Garlic, Organic Spices, Organic Green Chiles, Organic Cilantro.”
I think she mostly liked the salt 
maybe we can ask her to help us figure it out. Sometimes being a helper will encourage her to try something new
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Then i might be inclined to make at least two different recipes and try them side by side, you could halve the amounts or more and narrow down a flavor profile she likes best. You don’t have to of course but being able to compare different preparations can help a lot
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black beans and rice are my breakfast three times a week. entero, en estilo Cubano with copious habanero sauce.
we only do refritos on tortillas with cheese and onion.
@CleverEmi , in your gallo pinto, do you cook the rice in coconut milk, then add the stewed chicken and small red beans? that is the way i learned to cook it Belizean style, when i was looking to live there. it is also good cooked with black beans.
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My husband made General Tso’s Chicken tonight. Breaded and fried chicken thighs tossed in sauce with broccoli over rice. The sauce was great! Sweet, sour, spicy, and umami. He doesn’t make the dish often because it is time consuming and dish-producing.
Easily better than any restaurant version of the dish I’ve had
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It was, in fact. I frequently use Southern Exposure seeds.
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Wouldn’t you know it, when we were visiting my folks, my cousin sent us all a package that included nuts & bolts*, bless her! Seemed like out of nowhere, but we did have the same grandmother, who would make some for holidays.
*Also rum balls, which she usually sends. The rum balls & the nuts & bolts are all gone.
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Did you know…if you take a can of cream of bacon soup and a can of cream of potato soup and put it together with real bacon bits, leftover chicken, some frozen mixed vegetables in a crock pot, along with one can of milk and one can of water, and heat it all on low for one hour and then on high for one hour (give or take a few minutes), that it tastes REALLY, really good? I didn’t, until I decided to make it on the 2nd, lol!
I have a full-sized Crock-Pot from the 1970s (faux-wood finish on the outside), and I decided to put the whole thing in the fridge instead of dirtying a storage container, lol! And it was better the 2nd day, as these things usually are. But we went to Meijer earlier this evening and they were out of cream of bacon, so I got cream of chicken, as well as some uncooked bacon to cook up and crumble into the mixture. I add no salt; with all they put in the soup, I don’t need to.
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Made it again yesterday, but with cream of chicken soup instead of cream of bacon. I also added in 6 cooked & cut-up bacon. Still great!
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(gift link)
When Owamni opened in 2021, chef Sean Sherman and his nonprofit NATIFS (North American Traditional Indigenous Food Systems) were “shooting high for what’s possible for what we do with modern Indigenous foods,” he said. They didn’t just hit the high mark, they shot for the stars and won a James Beard Award for Best New Restaurant in America.
So when it came time to open a new concept, the celebrity chef decided to come back down to earth, harnessing smoke and fire to showcase traditional barbecue techniques and ingredients at the forthcoming ŠHOTÁ Indigenous BBQ.
…
NATIFS has acquired the historic Seward Co-Op Creamery building at 2601 E. Franklin Av. in Minneapolis, and will open NATIFS Wóyute Thipi (which means “food building”). The multiuse building will become home to NATIFS’ headquarters, house a commissary kitchen to supply Minnesota schools and hospitals with Indigenous foods, offer a co-working space, and become the site of the 80-seat counter-service restaurant.
…
In addition to this local expansion, NATIFS is working with farther-flung communities to open similar institutions that promote Indigenous food systems. They’re currently working with Montana State University to open a restaurant concept in that state, and are aiming to build future “support centers” in cities like Anchorage, Seattle, Portland, Albuquerque and more.
“We’re seeing restaurants as a benefit for the nonprofit because it creates the jobs, it moves the food products and it gives people the experience and attracts the attention of the work that we do,” Sherman said.
Look for ŠHOTÁ Indigenous BBQ to open in mid-2025; more information at natifs.org.
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My favorite flavors are shisho, wasabi, Bonito and egg.
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big fan of kimchi furikake, here!
also like it on onigiri.
sometimes i put on clam or conch chowder. versatile that way.
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Likewise. It’s a staple in our household.
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If you can’t plug those two together, I’ll be very disappointed. Granted, what you can build with them is pretty… limited…
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You can, they’re together on our lazy susan.
It’s more of a stack than a snap though.
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Air fryer samosas. I only did the air frying; my family made the filling and wrapped them.
We ate them with chutney and yogurt.
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I feel like I’m taking crazy pills y’all! I am making smashed potatoes and I swear that there was a recipe that had them fried, but I can only find them oven baked (once parboiled and smashed)… Maybe I’m thinking of a different kind of fried potato recipe?
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This is the one I’ve used, posted upthread somewhere.
ETA: In the recipe they are pan-fried ahead of time, then reheated all together in the oven prior to serving.
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