Gimme your best shot

Re: [email protected]

Melba's Jammin' wrote:


Somebody posted this page a while back, don't recall if it was here but it's
a good photoessay on home made tamales. http://rollybrook.com/tamales.htm
I see no reason you couldn't treat the leftover beef the same way she treats
the pork, simmering it in the chile sauce before it goes into the tamales.

His Spanish English food and cooking translation table is very extensive
http://rollybrook.com/lexicon.htm .

If you follow back to his home page he has a pretty interesting personal
story too.
 
"Nunya Bidnits" ha scritto nel
messaggio > Giusi wrote:


No, sf asked if they were sweet and I said no, they were more like an
empabada filling. I haven't had sweet empanadas, either.
 
In article ,
Tara wrote:


I'll never know, Tara. :-) Cottage Pie is not on my radar.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
Melba's Jammin' wrote:

Hash tonight, vegetable soup (on the stove right now) another day. I
may freeze the rest. Thanks for your comments (the ones that have to do
with the subject, not the discussion about tamales and empanadas).

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
"Giusi" wrote:

Or Bubba Vic. He likes rissoles, I believe. At least he's posted
recipes for them here.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Apr 4, 9:43?am, Melba's Jammin' wrote:

I like boiled beef shank. So like if you cooked it, when it's tender,
cube it and save it. Freeze it if you must. If you make/made too
much, then you are managing incorrectly. I've never in my life made
too much beef shank that I had to freeze it. Or some such. Like use
your noggin.
 
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