[Sca-cooks] Fw: [trimaris-temp] CROWN LYST, TAVERN MENU &HOURS

[Sue Clemenger]

I have *no clue* why it's black beans around here rather than another
kind of bean.  It was, in fact, how I first encountered black beans.  Of
course, that was back in the oooollllddd days when it was pretty
impossible to even find them in the grocery stores, so perhaps it was
meant as a "special" or chic sort of touch, and it just stuck around.
They're tasty, and sometimes (but not always) half-way mashed, almost
like proto-refried beans.  Sometimes served on the side, and sometimes
*underneath* the eggs, like the corned beef hash you can get with
poached eggs on it (nummers!)
We don't really have any of the Cuban/Caribbean influences up here, and
I get the distinct impression our "Mexican" cuisine is more tex than
mex.  We do have several good Asian (Chinese, Thai, Vietnamese)
restaurants, though--some more "authentic," and some more
mainstream/fusion.  And we have a really awesome vegetarian/vegan East
Indian place (curries...yummmmm!)
--maire, making herself hungry

"Phil Troy/ G. Tacitus Adamantius" wrote:
>

> So, here's another, related question: why black beans? I have a
> restaurant near my home, more or less Latino-Caribbean cuisine, and a
> lot of what they sell comes with either black or red beans. It seems
> as if you can tell if the customer is Cuban or Dominican when they
> order the black beans, or Puerto Rican or Mexican if they order the
> red. Texans, I gather, would rather have pintos, but will settle for
> red. (This is, of course, vastly generalized.) I prefer black beans
> myself, but I'm pretty clearly not Cuban (besides, I prefer chick
> peas over both). Anybody have any comments on this cultural bean
> delineation?
>
> Adamantius
>
> --
> "No one who cannot rejoice in the discovery of his own mistakes
> deserves to be called a scholar."
>         -DONALD FOSTER
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