On Thursday, May 20, 2021 at 4:47:08 AM UTC-5, Sqwertz wrote:
> On Wed, 19 May 2021 20:30:34 -0400, jmcquown wrote:
>
> > I hear ya' about the pickled taste thing. Do they still sell little
> > cans of Old El Paso chopped green chilies? The ingredients are chopped
> > green chilies, water, salt. No vinegar, no pickled taste. I'll have to
> > look for some.
>
> They still make 'em - and Ortega, too. They're both washed of all
> their flavor during processing and canning and not worth buying.
>
> On a hunch, I checked the ingredients. You forgot Citric Acid and
> Calcium Chloride. The citric acid can give them a slight pickled
> taste. Which I didn't consider (since I don't buy those). Citric
> Acid in almost all canned vegetables that don't contain vinegar or
> enough acid of their own. Italy, at least, uses lactic acid in many
> of their canned vegetables and it's much less harsh and noticeable.
>
> > It's just one of things, one day I got a wild hair and decided I'd like
> > to try to make tamales from scratch because hey, I hadn't done that
> > before! The venture was a success. Not likely to be repeated.
>
> My first batch of tamales I ever made was in 2003 or so. I made them
> for an austin.food get-together at a brewery (Live Oak Brewery).
> About 20-25 people TOPS. Well, it turns the suck ass "organizer"
> who suggested it was actually piggybacking off of somebody else
> already organized party while leading us to believe he set this
> "exclusive" up just for austin.food. There were 120+ people and 35
> or so green chile and chicken tamales with salsa on the side, all
> from scratch. I went to get a extension cord for the crock pot to
> keep them warm, and they were gone in the 4 minutes before I got
> back. And only one person from austin.food got to have one, and even
> I only had two a few hours before. They took 5 hours to make. And
> it was the only food there.
>
> According to the person I DID know, the tamale was very good. And
> the unknown second person who came back after eating the first one
> to get another, said it was very good, too. And then complained when
> the crock pot was empty.
>
> And the beer? Pbbbt! It was actually just a marketing-style "tasting
> event", not an exclusive party for austin.food. And not "plenty of
> beer for all". It was two 1/4 (left) kegs and they lasted maybe 25
> minutes, of which I got a 2oz pour in a 16oz plastic cup.
>
> Fortunately my guy from Saint Arnold's Brewery who I rode there with
> had a locked, insulated "toolbox" in the bed of his truck that he
> almost always has a nice, cold selection of beer on hand wherever he
> goes. So it wasn't a total bust.
>
> So, Yes - I agree. There's a first time, and not often a second
> time you make tamales. And **** you, disgraced John Avignone!
>
The reason I've considered making tamales is that the ones you buy
never seem to have much meat in them. They're 90+% corn. If I make
them, they'll be red chile & pork. When we have a few 100F days here,
I could dry my own corn husks.
>
> -sw
>
--Bryan