Home made Tamales
lucillle
4 years ago
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Happy Cinco de Mayo!!!
Comments (29)So true! I top my "Back-East chili " with cottage cheese, and it totally grosses out my family (lol). I try not to judge other takes on guacamole or anything, but I guess that it's just what tastes best/normal to an individual. What you're used to . . . although I really don't mess with my friend's recipes. After 33 years of eating them at her house and making them myself, they are delicious and the norm for me now. And, truth be told, I am an Anglo out here and my NM food is always scrutinized by my Hispanic friends who dislike "Gringo-ized" NM food. Because of that, I've always tried to stick with the original recipes that they've shared with me. But, we do travel a lot and always are OK with eating at Mexican restaurants around the country. Huge difference in just about everything, but we enjoy it. We'll be heading to Atlanta and Augusta, GA, and Aiken, SC soon and both my sis and our son have Mexican restaurants they plan on taking us to in every town. We'll enjoy them all, I'm sure. Spanish: ok, I'll try that the next time I make it. I'm not a food snob. I guess that I'm just very used to the way I always make things after all this time out here....See Moreever made tamales from scratch
Comments (21)I haven't seen the tamale show or the recipe. America's Test Kitchen is an offshoot of Cook's Illustrated, whose annoying marketing practices I've long tolerated as a subscriber because I think so highly of the work they do and their approach to food. Rather than the fluffy style followed historically by so many others in this field, founder (and now bought out and departed) Chris Kimball instead focused the recipe development on sometimes unconventional approaches, the science of the processes and repeated trial and error to optimize flavor and the end results. I believe they started a revolution and have had a profound impact on recipe development and recipe book writing ever since. Alumni of CI, like J Kenji Lopez Alt at Serious Eats, similarly has a loyal following and provides interesting, well researched recipes that work. They don't bat 1000 and as is not uncommon with recipes from other sources, some recipes are clunkers or simply more difficult than many may want to follow. Some are not unlike Julia Chld's Mastering the Art of French Cooking, which has exquisite and classical recipes so long as you have plenty of time and nothing else to do. As far as putting separate ingredients in little containers on the TV programs, usually glass ones for visibility, that's common on cooking shows so that viewers can see what's there....See MorePicnic time! Getting ready!
Comments (22)Dolly, the potato salad I make doesn't have any special ingredients that make it unique. I think what it is is the dressing I make which has quite a bit of yellow mustard and I add enough so that the salad holds together, but not so much that it's gloppy. It should be creamy but not sloppy. If you've ever noticed my comments about salads (such as potato, macaroni or coleslaw) or spreads such as tuna salad, you'll notice that gloppy always comes up. I don't like dishes that are gloppy; I think I may have a slight aversion to mayo as if there is too much it makes me gag. It's a texture thing. The potato salad I make contains potatoes, hard boiled eggs (one egg for each potato used), green onion tops, dill pickles and black olives (the last three until the ratio to potatoes looks about right). Cut potatoes into small cubes, chop eggs and pickles and finely slice green onion tops and olives. Make a dressing of mayo, yellow mustard, salt and pepper. I put in quite a bit of mustard and a lot of coarse ground black pepper. Mix dry ingredients and then add the dressing a little bit at a time until well mixed and not gloppy. Refrigerate until well chilled and add more salt/pepper if needed before serving...See MoreTamales!
Comments (39)jemdandy, for many hispanic families making tamales is a Christmas tradition and celebration known as las posadas that commemorates Mary and Joseph's search for shelter before the birth of Jesus. Families, friends and neighbors gather together to make tamales and socialize. Once all the tamales are finished, they split up the tamales to take home. It is a a long, labor intensive project but one that is enjoyed and valued as much for social aspect as it is for the resulting tamales Here is a story about las posadas: NPR - Tamales for Christmas lisa, I hear ya. A few years ago I had a work related training at a coastal town and was hoping to go to a local seafood restaurant. I was so bummed when the co-workers I was with unanimously decided that we'd go to Sizzlers Steak House instead. A few years ago I was in Vermont with a couple of girl friends and my sister to see the fall colors and we made a day trip to Maine. What a treat to have an authentic Maine lobster roll and New England clam chowder while sitting on a pier in Maine....See Morelucillle
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