Gimme your best shot

On Mon, 04 Apr 2011 15:29:41 -0400, Landon wrote:


No recipes from me, Landon. I do it by whim. I can tell you that
making tamale meat is the only good use I've ever found for a
crockpot. Put your chuck in there and cook overnight. When cool, the
liquid should jell. Seasonings etc are to your taste. I like onion,
garlic and powdered chili in the crockpot (strain after it cooks) and
then I add freshly chopped green onion and cilantro to the juices
before you cool it in the refrigerator. I flavor beef with a little
chili colorado sauce. I like chicken with tomatillos and pork can go
either way.

These pages are as informative as any
http://rollybrook.com/tamales.htm
http://insearchofbees.wordpress.com/2010/12/30/almost-grandmas-tamales/


If it's only two quarts, you'll make a very small batch or steam them
in stages. It would be best to use your collapsible vegetable steamer
and your largest soup/stock pot (with a lid).



--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
Brooklyn1 wrote:


Stuff your own knish, Pal. I'm not putting cooked meat into my pirohy.
Or ravs or wontons.


Ah, sandwich spread. I make mine with onions, celery, mayo to bind,
maybe a little pickle relish, s&p. I might use some for that; Rob likes
it and I haven't made it in years.

--
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 Mon, 04 Apr 2011 16:25:49 -0400, Landon wrote:


It's doubtful you'll find it in rural Michigan, but we have places
where we can buy masa premade around here. If you can find it
premade, that cuts down on a lot of work.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Melba's Jammin'" wrote in message
news:[email protected]...
Beef shredded or cube
mushrooms sliced
onion diced
celery diced
green pepper diced
garlic minced
butter
beef broth
Dijon mustard
sour cream
flour
egg noodles
salt and pepper


Saut? the garlic, onions, celery, peppers and mushrooms in butter add beef.
Make a rou? with the flour and butter add the broth to make a gravy. stir in
mustard and sour cream add the beef mixture, season with salt and pepper.
Pour over your noodles and serve.


Robert
 
On 4/4/2011 7:43 AM, Melba's Jammin' wrote:


One of my aunts used to grind or chop cooked beef, mix with cubed cooked
potato, a little sauteed onion and freshly chopped parsley, s&p and eggs
(enough to make a thick "pancake" mixture) then fry by the large
spoonful, flattened, in a little butter and oil, kind of like a Spanish
"tortilla" (Not at all like a Mexican tortilla.) Serve with hot sauce
or salsa on the table or add a bit to the "batter."

gloria p
 
On Tue, 5 Apr 2011 00:02:53 +0000 (UTC), Nad R
wrote:


I have never heard anyone call prepared masa nixtamal, so I can't tell
you yes or no. Around here, it's "tamale dough" or it can be used for
tortillas. There are several different kinds. You just tell them
what you want to make and they get the right dough for you.

That's too much work for me. I buy it premade. Glad to hear your
Mexican population is supporting ethnic markets.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 04 Apr 2011 20:41:04 -0400, Landon wrote:


:) You can find what you need in Florida!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Ran?e at Arabian Knits" ha scritto nel messaggio

Tamales were traditional on Christmas Eve at the Peruvian embassy when my
friend worked there. While I really liked them, they resembled not one bit
the tamale of Mexico. They were square, not in corn shucks, filled with
various small bits of tasty things and had no spicy sauce with them. I
later had similar ones at a Salvadorean restaurant.

Maybe what we call bland is just someone else's tradition?
 
On Tue, 5 Apr 2011 09:16:24 +0200, "Giusi" wrote:
The Christmas tamales you had were not sweet? The family (Mexican)
that married into our family did some kind of sweet tamale that I
don't remember the details of (they were divorced long ago), but I
remember the tamales were delicious. I think one was brown sugar
(maybe) and raisins, but I wouldn't put money on that combo, and the
other one was "corn". The corn was embedded in masa, I don't remember
if they had any other flavor but they were probably slightly sweet
too. Dang. I wish I'd learned how to make them.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
In article ,
"gloria.p" wrote:

That's pretty much how I make roast beast hash, without the egg, though.
Intersting.

--
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:


Okey dokey. On those rare occasions when I have made meat-filled
pirohy, I've used a seasoned ground beef-sausage mixture. With tomato
sauce on top! Faux ravioli.

--
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 Tue, 5 Apr 2011 11:58:19 +0200, "Giusi" wrote:

I see. The ones I remember were dessert.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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