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I'm so excited! Fresh masa dough!
Who'da thunk it. In Pittsburgh!
So, I'm planning to make tamales over the break. Tons and tons of tamales! Yum. So, I think to myself, "Gee, wouldn't it be great to be able to make them using fresh masa dough?" So, then I think to myself, "Gee, I wonder if it's possible that Reyna Foods (our lone Mexican grocer in the Strip District, who also make their own tortilla chips - I *love* their blue corn tortilla chips - in a small factory nearby) might have fresh masa available?" So, I call them up and say, "Hi. I realize it's a billion to one shot but I was wondering if there's any chance you might have any fresh masa dough?" Well, imagine my surprise and delight when they told me that yes I might be able to get some. They were probably going to make another batch before Xmas. So she took my name and number and said she'd call me this week if they made it. Yesterday I got the call, "Your fresh masa order is ready." Whoopee! So today I am off to the Strip at noon. (We get off early today for the holiday.) Boyoboyoboy. I can't wait. I will also stock up on all the other ingredients I need for my tamales and other goodies. I'm having a party next Thursday. I will have the tamales, of course, plus other Mexican, Mexican-like, and Latin American dishes. For example, Peruvian Papas a la Huancaina. And some jalapenos stuffed with chorizo and goat cheese. And horchata and sangria and maybe cocada (a Venezuelan coconut milk drink). And salmon tacos. Maybe a few other things. Not sure of all of it yet. Can't wait. I'm getting so hungry just thinking about it. Merry Xmas, everybody! Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
In article >,
Kate Connally > wrote: <snipped for space> > "Your fresh masa order is ready." Whoopee! > So today I am off to the Strip at noon. (We get off > early today for the holiday.) Boyoboyoboy. I can't wait. > I will also stock up on all the other ingredients I need > for my tamales and other goodies. > > I'm having a party next Thursday. I will have the tamales, > of course, plus other Mexican, Mexican-like, and Latin > American dishes. For example, Peruvian Papas a la Huancaina. > And some jalapenos stuffed with chorizo and goat cheese. > And horchata and sangria and maybe cocada (a Venezuelan > coconut milk drink). And salmon tacos. Maybe a few other > things. Not sure of all of it yet. Can't wait. I'm getting > so hungry just thinking about it. > > Merry Xmas, everybody! > > Kate Now can you get whole hog heads? ;-) That's traditional....... Altho' I've heard that pork shoulder is acceptable. I was at the big HEB yesterday and there was an entire case filled with whole frozen hogs heads. The Mexican girls around here make _wonderful_ Tamales and I need to order some for Paul's New Years party. I'll take a crock pot to keep them hot. Congrats on your score and be sure to post jpegs if you can! ;;-D -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
Kate Connally said...
> Who'da thunk it. In Pittsburgh! > > So, I'm planning to make tamales over the break. > Tons and tons of tamales! Yum. So, I think to > myself, "Gee, wouldn't it be great to be able to > make them using fresh masa dough?" So, then I > think to myself, "Gee, I wonder if it's possible > that Reyna Foods (our lone Mexican grocer in the > Strip District, who also make their own tortilla > chips - I *love* their blue corn tortilla chips - > in a small factory nearby) might have fresh masa > available?" So, I call them up and say, "Hi. I > realize it's a billion to one shot but I was wondering > if there's any chance you might have any fresh masa > dough?" Well, imagine my surprise and delight when > they told me that yes I might be able to get some. > They were probably going to make another batch before > Xmas. So she took my name and number and said she'd > call me this week if they made it. Yesterday I got > the call, "Your fresh masa order is ready." Whoopee! > So today I am off to the Strip at noon. (We get off > early today for the holiday.) Boyoboyoboy. I can't wait. > I will also stock up on all the other ingredients I need > for my tamales and other goodies. > > I'm having a party next Thursday. I will have the tamales, > of course, plus other Mexican, Mexican-like, and Latin > American dishes. For example, Peruvian Papas a la Huancaina. > And some jalapenos stuffed with chorizo and goat cheese. > And horchata and sangria and maybe cocada (a Venezuelan > coconut milk drink). And salmon tacos. Maybe a few other > things. Not sure of all of it yet. Can't wait. I'm getting > so hungry just thinking about it. > > Merry Xmas, everybody! > > Kate Kate, You sound like a kid who got the greatest Christmas present! Have fun! Merry Christmas, Andy |
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I'm so excited! Fresh masa dough!
That's really exciting. I had also noticed fresh masa available in a
store here in Sacramento too (BelAir/Raleys). I would love to brave making tamales. But, the last time I tried, while making my own masa dough, I ended up with an unbelievable mess. I guess I need to stand next to a pro, the first time or too. I have great admiration for anyone that can make them! I have a little Mexican store near my home that makes wonderful tamales at a very reasonable price. The trouble has always been the language barrier. I speak virtually no Spanish, and they speak virtually no English. It's always a process of going in and doing a lot of sign language with fingers and hands, and then it's only a crap shoot as to whether I exit the store with the much beloved tamales! I have a "note from Mom" that some of you guys provided me as a translation, that I printed off and took with me once. It actually worked. It was a leap of faith, I wasn't certain it didn't say, "One dozen beef tamales, as soon as possible please." I wasn't certain it didn't say, your mother looks like a pig, and your sister has the face of a cow." But when they smiled and handed me the tamales, I knew you guys hadn't led me astray;-) Myrl Jeffcoat http://www.myrljeffcoat.com |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
Kate Connally wrote:
> Who'da thunk it. In Pittsburgh! > > So, I'm planning to make tamales over the break. > Tons and tons of tamales! Yum. So, I think to > myself, "Gee, wouldn't it be great to be able to > make them using fresh masa dough?" So, then I > think to myself, "Gee, I wonder if it's possible > that Reyna Foods (our lone Mexican grocer in the > Strip District, who also make their own tortilla > chips - I *love* their blue corn tortilla chips - > in a small factory nearby) might have fresh masa > available?" So, I call them up and say, "Hi. I > realize it's a billion to one shot but I was wondering > if there's any chance you might have any fresh masa > dough?" Well, imagine my surprise and delight when > they told me that yes I might be able to get some. > They were probably going to make another batch before > Xmas. So she took my name and number and said she'd > call me this week if they made it. Yesterday I got > the call, "Your fresh masa order is ready." Whoopee! > So today I am off to the Strip at noon. (We get off > early today for the holiday.) Boyoboyoboy. I can't wait. > I will also stock up on all the other ingredients I need > for my tamales and other goodies. > > I'm having a party next Thursday. I will have the tamales, > of course, plus other Mexican, Mexican-like, and Latin > American dishes. For example, Peruvian Papas a la Huancaina. > And some jalapenos stuffed with chorizo and goat cheese. > And horchata and sangria and maybe cocada (a Venezuelan > coconut milk drink). And salmon tacos. Maybe a few other > things. Not sure of all of it yet. Can't wait. I'm getting > so hungry just thinking about it. > > Merry Xmas, everybody! > > Kate I love it when I find "familiar" foods in an unfamiliar environment. Congratulations! Knock yourself out with the tamales, and if you can, post pictures! I'm so happy for you. kili |
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I'm so excited! Fresh masa dough!
On Fri, 22 Dec 2006 09:24:46 -0500, Kate Connally >
wrote: >Who'da thunk it. In Pittsburgh! > >So, I'm planning to make tamales over the break. >Tons and tons of tamales! Yum. So, I think to <snip> I'm so envious I can't stand it! TammyM |
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I'm so excited! Fresh masa dough!
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Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
"Kate Connally" > wrote in message ... > Who'da thunk it. In Pittsburgh! > > So, I'm planning to make tamales over the break. > Tons and tons of tamales! ! > So today I am off to the Strip at noon. (We get off > early today for the holiday.) Boyoboyoboy. I can't wait. > I will also stock up on all the other ingredients I need > for my tamales and other goodies. > > I'm having a party next Thursday. I will have the tamales, > of course, plus other Mexican, Mexican-like, and Latin > American dishes. For example, Peruvian Papas a la Huancaina. > Can you post your recipe for Papas a la Huancaina? I would love to make this for my son; his father and I adopted him 26 years ago in Lima, at age 6, and I know that he would appreciate this dish. Also, if you have a recipe for Lomo Saltado. The hispanic market down the road (3 blocks) was just complete refurbished and remodeled from floor to ceiling, and they are also selling fresh masa. I'm going to a friend's home Sunday nite and we will be making fresh tamales, which is something that I've never done before, even though I've lived here in SoCal all my life. I found a recipe for Pisco Sour on the Cooks Illustrated website, and am thinking about making up a batch for NYE. Joseph (son) has never had one, being too young at the time to sample. Harriet & critters (J J the world famous jack russell terrior who is out in the yard; PK the lady manx who has told me it is time for her scritches; and Joseph who just went to work. |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
TammyM wrote:
> MYRL! WHICH Raley's/Bel Air? I'm DYING to make tamales! DYING, I > tell ya! I'm in South Natomas so I'm hoping it's the one on El Camino > but I'll drive to any damned one of them for fresh masa dough! > > TammyM Tammy- I shop the BelAir in Gold River. It's packaged and found at the meat counter. I'd call the Raleys/BelAir nearest you, and ask if they have it. |
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I'm so excited! Fresh masa dough!
On Fri, 22 Dec 2006 13:02:41 -0600, Steve Wertz
> wrote: >On Fri, 22 Dec 2006 18:33:11 GMT, TammyM wrote: > >> On Fri, 22 Dec 2006 09:24:46 -0500, Kate Connally > >> wrote: >> >>>Who'da thunk it. In Pittsburgh! >>> >>>So, I'm planning to make tamales over the break. >>>Tons and tons of tamales! Yum. So, I think to >> <snip> >> >> I'm so envious I can't stand it! > >I just make my dough from the dried masa. Just as good as the wet >stuff, plus I can use my own seasonings and chicken broth to >rehydrate it. Hmmm. Interesting. I've read that one can make an "acceptable" dough from masa harina, but that it is inferior to using fresh masa dough. Doesn't sound like that's your experience. If I can't find the fresh stuff, I'll give it a whirl with masa harina. TammyM |
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I'm so excited! Fresh masa dough!
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Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
On Fri, 22 Dec 2006 20:47:12 GMT, (TammyM) wrote:
>On 22 Dec 2006 12:06:32 -0800, wrote: >>Tammy- >>I shop the BelAir in Gold River. It's packaged and found at the meat >>counter. >> >>I'd call the Raleys/BelAir nearest you, and ask if they have it. > >I will! And if they don't have it, I'm driving to Gold River - wanna >meet me for lunch sometime? :-) > >TammyM I thought you found some at the mercado down the road, Tammy? Christine |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
Kate Connally wrote: > Who'da thunk it. In Pittsburgh! > > So, I'm planning to make tamales over the break. > Tons and tons of tamales! Yum. Ahh, good for you, Kate! I have my masa ready to go, but it's no big deal for me to find it here in San Antonio. The one thing I'm doing differently this year is that I'm planning to make tamales using banana leaves. At least I hope so, if I can find some. Here's a link to a local story about families getting together to make tamales. http://tinyurl.com/yamj3d David |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
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Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
On Fri, 22 Dec 2006 13:02:41 -0600, Steve Wertz
> wrote: >On Fri, 22 Dec 2006 18:33:11 GMT, TammyM wrote: > >> On Fri, 22 Dec 2006 09:24:46 -0500, Kate Connally > >> wrote: >> >>>Who'da thunk it. In Pittsburgh! >>> >>>So, I'm planning to make tamales over the break. >>>Tons and tons of tamales! Yum. So, I think to >> <snip> >> >> I'm so envious I can't stand it! > >I just make my dough from the dried masa. Just as good as the wet >stuff, plus I can use my own seasonings and chicken broth to >rehydrate it. > But Steve, we can buy the premade stuff and add chicken broth to it to lighten it up. It works very well. sf a convert -- See return address to reply by email |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
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Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
> wrote:
>On Fri, 22 Dec 2006 20:46:33 GMT, (TammyM) wrote: >>I've read that one can make an "acceptable" dough >>from masa harina, but that it is inferior to using fresh masa dough. >>Doesn't sound like that's your experience. If I can't find the fresh >>stuff, I'll give it a whirl with masa harina. >LOLOL... how do you think "fresh masa" is made? Masa harina is made from hominy, masa is made from corn. "Fresh" masa is masa which has not been dried then reconstituted (i.e. it is the dough resulting from the initial boil-down of the corn). So there's at least four possible variations here that I can think of. Steve |
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I'm so excited! Fresh masa dough!
TammyM wrote:
> MYRL! WHICH Raley's/Bel Air? I'm DYING to make tamales! DYING, I > tell ya! I'm in South Natomas so I'm hoping it's the one on El Camino > but I'll drive to any damned one of them for fresh masa dough! The Raley's in Lincoln has masa for tamales in its meat section. I haven't been there recently, but I think the Winco in Rocklin has it also. Bob |
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I'm so excited! Fresh masa dough!
<sf> really wrote in a message
> I was clueless until....... > > "was"? |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
On Fri, 22 Dec 2006 19:21:03 -0800, sf wrote:
>On Fri, 22 Dec 2006 20:46:33 GMT, (TammyM) wrote: > >>mmm. Interesting. I've read that one can make an "acceptable" dough >>from masa harina, but that it is inferior to using fresh masa dough. >>Doesn't sound like that's your experience. If I can't find the fresh >>stuff, I'll give it a whirl with masa harina. > > >LOLOL... how do you think "fresh masa" is made? You clearly don't know what you're talking about. TammyM |
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I'm so excited! Fresh masa dough!
On Sat, 23 Dec 2006 17:44:10 GMT, Steve Wertz
> wrote: >On Fri, 22 Dec 2006 19:20:26 -0800, sf wrote: >>>I just make my dough from the dried masa. Just as good as the wet >>>stuff, plus I can use my own seasonings and chicken broth to >>>rehydrate it. >>> >> But Steve, we can buy the premade stuff and add chicken broth to it to >> lighten it up. It works very well. > >That'll make it too runny. > >I'll stick with my reconstituted masa. I've used both and prefer >the dried stuff anyway. It's easier to work with. And while >they do taste slightly different - I prefer the dried over wet. > >I have a lot of Mexican [girl]friends so I've been swimming in >tamales this season. I won't be making any for a while. In her Oaxacan cookbook, Zarela Martinez does say that reconstituted masa harina is a (barely) acceptable substitute for fresh masa. Since I've never tried them both, I don't really have an opinion on it. Yet :-) I've had Kay Hartman's tamales made from fresh masa and they are outstanding. To my knowledge, I've never had masa harina tamale so, given what you've said, it sounds like it's worth a shot if I can't get my mits on the fresh stuff. TammyM |
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I'm so excited! Fresh masa dough!
On Sat, 23 Dec 2006 17:44:10 GMT, Steve Wertz
> wrote: > >That'll make it too runny. Actually, it doesn't unles you're heavy handed. -- See return address to reply by email |
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I'm so excited! Fresh masa dough!
On Sat, 23 Dec 2006 03:34:02 +0000 (UTC),
(Steve Pope) wrote: > wrote: > >>On Fri, 22 Dec 2006 20:46:33 GMT, (TammyM) wrote: > >>>I've read that one can make an "acceptable" dough >>>from masa harina, but that it is inferior to using fresh masa dough. >>>Doesn't sound like that's your experience. If I can't find the fresh >>>stuff, I'll give it a whirl with masa harina. > >>LOLOL... how do you think "fresh masa" is made? > >Masa harina is made from hominy, masa is made from corn. > >"Fresh" masa is masa which has not been dried then reconstituted >(i.e. it is the dough resulting from the initial boil-down of >the corn). > >So there's at least four possible variations here that I can >think of. > Sorry, Steve. My bad. I think reconstituting the dry stuff is such a pain in the *ss that any time I can buy it premade, I do and it's "fresh" to me! Making the "real" *fresh* is not even a consideration. There are a least a gazillion other ways I'd rather spend my time in the kitchen. -- See return address to reply by email |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
On Sat, 23 Dec 2006 16:43:07 GMT, (TammyM) wrote:
>On Fri, 22 Dec 2006 19:21:03 -0800, sf wrote: > >>On Fri, 22 Dec 2006 20:46:33 GMT, (TammyM) wrote: >> >>>mmm. Interesting. I've read that one can make an "acceptable" dough >>>from masa harina, but that it is inferior to using fresh masa dough. >>>Doesn't sound like that's your experience. If I can't find the fresh >>>stuff, I'll give it a whirl with masa harina. >> >> >>LOLOL... how do you think "fresh masa" is made? > >You clearly don't know what you're talking about. > clearly -- See return address to reply by email |
Posted to rec.food.cooking
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I'm so excited! Fresh masa dough!
Steve Wertz wrote: > On Sat, 23 Dec 2006 11:09:06 -0800, sf wrote: > > > Sorry, Steve. My bad. I think reconstituting the dry stuff is such a > > pain in the *ss that any time I can buy it premade, I do and it's > > "fresh" to me! Making the "real" *fresh* is not even a consideration. > > There are a least a gazillion other ways I'd rather spend my time in > > the kitchen. > > You still have to add lard to fresh masa (assuming tamales or > tortillas). Which I think is a PITA trying to incorporate evenly > into a 5-lb lump of cold masa. > > I use warm chicken broth to rehydrate my masa, and add the lard > in shortly thereafter while the whole mess is kinda warm. > > -sw This year, we found some masa in five-pound chubs at HEB that already includes lard. Lots of questions, but I'm willing to give it one try. Up to now, I've used Manteca masa flour and have rendered pork fat into lard, but it's just too much this year. I will have some warm broth on hand just in case I need some extra moisture, 'cause I don't know anything about this new-to-me masa/lard product. We'll be making pork and red chile, and spinach and queso fresco tamales. David |
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