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Default Hot tamales!

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Tue 07 Feb 2006 09:11:24a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> On Mon, 06 Feb 2006 20:59:25 -0600, Melba's Jammin'
> >> > wrote:
> >>
> >> >Couple questions for the panel: What kind of pork roast is used
> >> >effectively for the filling?
> >>
> >> Pork Butt or Shoulder. If you want to get really authentic, get a
> >> whole pigs head and simmer for 5-7 hours.
> >>
> >> Brush it's teeth first.
> >>
> >> -sw

> >
> > I think at the very least, I'd remove the brains first. ;-)
> >
> > I can handle hog cheek meat (in fact, I prefer the hogs head tamales!)
> > but the idea of eating brain makes me gag. ;-p

>
> You can have your soggy oreos and milk. I'll take the scrambled eggs with
> brains. <g>


EWWWWWWWWW!!!

<barf!>
--
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"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Hot tamales!

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Wed 08 Feb 2006 01:15:16a, Thus Spake Zarathustra, or was it jmcquown?
>
>
> >
> > Eeek! My father loves scrambled brains & eggs! You may have my share
> > I don't have a problem with sweetbreads like kidneys in steak &
> > kidney pie, but you may have those mushy brains all to yourself. More
> > for you!
> >
> > Jill

>
> Kidney is not sweetbreads. Sweetbreads is the thymus gland of veal, young
> beef, lamb, or pork. I can't tolerate kidney, regardless of how it's
> prepared, but I think sweetbreads are delicious.


I adore them too...
I've discovered how really good they are lightly marinated, then grilled!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Hot tamales!

In article >,
modom > wrote:

> Lard, woman. You put lard in the masa for tamales. It makes them
> light and fluffy. I don't know why, but it is so.


I have never made the individual tamales, but I've made several
large, communal Tamal dishes. I used lard and you are right. There is
a Mexican market near us, in Tacoma on 41st and McKinley for anyone in
the area that sells a quart of lard for something like $2.00. They
scoop it up from the rendering pot. It is wonderful!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

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Default Hot tamales!

In article >,
Marcella Peek > wrote:

> Mom is in charge of tamales at our house and it's usually half with
> green chile and pork and half with red chile and pork. Then more chile
> to pour over the top. Mom did do chicken ones once as we had a non-pork
> eating guest; said she was a vegetarian who ate fish and poultry, go
> figure. And as I type this just now I think, crap there was lard in the
> masa. Oh well, about 12 years too late to do anything about it. She
> did eat pork in chinese restaurants because she said you couldn't avoid
> it so at least we weren't the first to contaminate her, but I digress.


My dad tells a story about feeding beef to Hindus once. I couldn't
believe it. Anyway, I can't imagine the tamales being any good without
the lard. This is a dish I'd just not make for my mom, rather than feed
it to her and pretend there was no pork in it. I've made them with pork
and with chicken thighs, always red chile, though. I preferred the
pork. I also used banana leaves for the wrapping, and made one large
tamal at a time, rather than individual ones. Our local Mexican market
sells fresh masa for tamales on Fridays and Saturdays, so those are the
days we make tamal, when we do.

> Back in the day mom also made sweet tamales with pineapple and raisins
> inside for dessert.


This sounds good. Could you describe how to make them/give a recipe?
Thank you.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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Default Hot tamales!

Ranee Mueller > wrote:

> Anyway, I can't imagine the tamales being any good without
> the lard. This is a dish I'd just not make for my mom,
> rather than feed it to her and pretend there was no pork in it.
> I've made them with pork and with chicken thighs, always red
> chile, though. I preferred the pork. I also used banana
> leaves for the wrapping, and made one large tamal at a time,
> rather than individual ones. Our local Mexican market sells
> fresh masa for tamales on Fridays and Saturdays, so those are
> the days we make tamal, when we do.


Lard is ultimately better, but a local producer, Primavera, makes
tamales with olive oil that are quite good. I scored a couple
dozen to serve at a party I was holding, and they
proved to be most popular.

Steve


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Default Hot tamales!

Melba's Jammin' wrote:
> Couple questions for the panel: What kind of pork roast is used
> effectively for the filling? What else goes on the plate when tamales
> are on the menu? What I picture is a combination plate from El Loro
> Restaurante -- frijoles, arroz, an enchilada or something. Is is a
> *bad* thing to eat them unaccompanied? I don't know these things and am
> curious.


I just finished my weekly conference call with a couple of colleagues in
Guadalajara. Before discussing business, we talk about whatever for a
few minutes. This week, "whatever" was tamales.

In mid-January (I don't recall the exact day) they serve a "King cake",
much like in New Orleans, and whoever finds the "baby" has to buy the
tamales for a big party they have on February 2. I don't recall the
Mexican names for holiday (the one in January is associated with
Christmas) or the King Cake or the "baby".

The best tamales are the ones from the state of Oaxaca; they demand a
big premium. Felipe says they are wrapped in corn leaves instead of
cornhusks. (I believe it might really be banana leaves.)

I asked about using boiled pig heads to make tamales, and they said that
heads are used to make tacos, and pork leg meat (or chicken, or raisins
and pipeapple, or...) is used to make tamales. Guillermo said that
there is a certain "style" to eating tacos properly, but not so with
tamales.

Now here's something interesting: Tamales are almost always eaten
accompanied with a hot drink, like coffee or cocoa or hot milk. If you
drink someting cold with tamales, it's always milk. I asked about beer
with tamales and they both said that would be weird.

Hope this helps,
Bob
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Default Hot tamales!


zxcvbob wrote:
> [snip]
> Now here's something interesting: Tamales are almost always eaten
> accompanied with a hot drink, like coffee or cocoa or hot milk. If you
> drink someting cold with tamales, it's always milk. I asked about beer
> with tamales and they both said that would be weird.
>

Champurrado! Mexican version of hot chocolate, wonderful stuff. -aem

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aem wrote:

> zxcvbob wrote:
>
>> [snip]
>>Now here's something interesting: Tamales are almost always eaten
>>accompanied with a hot drink, like coffee or cocoa or hot milk. If you
>>drink someting cold with tamales, it's always milk. I asked about beer
>>with tamales and they both said that would be weird.
>>

>
> Champurrado! Mexican version of hot chocolate, wonderful stuff. -aem
>



Several times they mentioned a drink that sounded something like "aoli".
(I know it wasn't aoli). And I was surprised they didn't mention
mate', but maybe that's just a South American thing.

Bob
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Default Hot tamales!

zxcvbob wrote:
> aem wrote:
>
>> zxcvbob wrote:
>>
>>> [snip]
>>> Now here's something interesting: Tamales are almost always eaten
>>> accompanied with a hot drink, like coffee or cocoa or hot milk. If you
>>> drink someting cold with tamales, it's always milk. I asked about beer
>>> with tamales and they both said that would be weird.
>>>

>>
>> Champurrado! Mexican version of hot chocolate, wonderful stuff. -aem
>>

>
>
> Several times they mentioned a drink that sounded something like "aoli".
> (I know it wasn't aoli). And I was surprised they didn't mention
> mate', but maybe that's just a South American thing.
>
> Bob


Mate' is Argentina AFAIK Bob.

George

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Default Hot tamales!

zxcvbob wrote:
> aem wrote:
>
>> zxcvbob wrote:
>>
>>> [snip]
>>> Now here's something interesting: Tamales are almost always eaten
>>> accompanied with a hot drink, like coffee or cocoa or hot milk. If you
>>> drink someting cold with tamales, it's always milk. I asked about beer
>>> with tamales and they both said that would be weird.
>>>

>>
>> Champurrado! Mexican version of hot chocolate, wonderful stuff. -aem
>>

>
>
> Several times they mentioned a drink that sounded something like "aoli".
> (I know it wasn't aoli). And I was surprised they didn't mention
> mate', but maybe that's just a South American thing.
>
> Bob



I was close. "Atole."

Bob


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Default Hot tamales!

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > Couple questions for the panel: What kind of pork roast is used
> > effectively for the filling? What else goes on the plate when tamales
> > are on the menu? What I picture is a combination plate from El Loro
> > Restaurante -- frijoles, arroz, an enchilada or something. Is is a
> > *bad* thing to eat them unaccompanied? I don't know these things and am
> > curious.

>
> I just finished my weekly conference call with a couple of colleagues in
> Guadalajara. Before discussing business, we talk about whatever for a
> few minutes. This week, "whatever" was tamales.
>
> In mid-January (I don't recall the exact day) they serve a "King cake",
> much like in New Orleans, and whoever finds the "baby" has to buy the
> tamales for a big party they have on February 2. I don't recall the
> Mexican names for holiday (the one in January is associated with
> Christmas) or the King Cake or the "baby".


Dia do los Reyes, maybe? Epiphany. Three KINGS day. They find the
BABY. (Except in the Orthodox church, epiphany celebrates the baptism
of Jesus.)
--
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Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>Couple questions for the panel: What kind of pork roast is used
>>>effectively for the filling? What else goes on the plate when tamales
>>>are on the menu? What I picture is a combination plate from El Loro
>>>Restaurante -- frijoles, arroz, an enchilada or something. Is is a
>>>*bad* thing to eat them unaccompanied? I don't know these things and am
>>>curious.

>>
>>I just finished my weekly conference call with a couple of colleagues in
>>Guadalajara. Before discussing business, we talk about whatever for a
>>few minutes. This week, "whatever" was tamales.
>>
>>In mid-January (I don't recall the exact day) they serve a "King cake",
>>much like in New Orleans, and whoever finds the "baby" has to buy the
>>tamales for a big party they have on February 2. I don't recall the
>>Mexican names for holiday (the one in January is associated with
>>Christmas) or the King Cake or the "baby".

>
>
> Dia do los Reyes, maybe? Epiphany. Three KINGS day. They find the
> BABY. (Except in the Orthodox church, epiphany celebrates the baptism
> of Jesus.)




Yes, that's it, but somehow I got it in my head that the rosca de reyes
(king's cake) was served in the middle of January instead of Jan 6. The
tamale party on February 2 is Dia de La Candelaria (Candlemas.)

Bob
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zxcvbob wrote:
>
> aem wrote:
>
> > zxcvbob wrote:
> >
> >> [snip]
> >>Now here's something interesting: Tamales are almost always eaten
> >>accompanied with a hot drink, like coffee or cocoa or hot milk. If you
> >>drink someting cold with tamales, it's always milk. I asked about beer
> >>with tamales and they both said that would be weird.
> >>

> >
> > Champurrado! Mexican version of hot chocolate, wonderful stuff. -aem
> >

>
> Several times they mentioned a drink that sounded something like "aoli".
> (I know it wasn't aoli). And I was surprised they didn't mention
> mate', but maybe that's just a South American thing.
>
> Bob


Atole made from maize. Champurrado is chocolate atole.

Atole

1/2 c blue corn meal (works with yellow or white atole too)
3 c boiling water

Stir corn meal in 1/2 cup cold water, add to boiling water. Boil until
has reached the consistency of cream. Cool. Serve in cups about half
full. Add salted boiled milk to fill cup.

Champurrado

To 2 cups prepared atole or polvillo, add 2 squares spiced chocolate or
Mexican chocolate dissolved in 1/4 cup boiling water. Sweeten to taste.
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zxcvbob wrote:
>
> Melba's Jammin' wrote:



<snip>
>
>
> The best tamales are the ones from the state of Oaxaca; they demand a
> big premium. Felipe says they are wrapped in corn leaves instead of
> cornhusks. (I believe it might really be banana leaves.)


It might really be green corn leaves; common enough in Mexico.
>
>

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On Thu, 09 Feb 2006 16:38:31 -0600, Melba's Jammin'
> wrote:

>In article >,
> zxcvbob > wrote:
>
>> Melba's Jammin' wrote:
>> > Couple questions for the panel: What kind of pork roast is used
>> > effectively for the filling? What else goes on the plate when tamales
>> > are on the menu? What I picture is a combination plate from El Loro
>> > Restaurante -- frijoles, arroz, an enchilada or something. Is is a
>> > *bad* thing to eat them unaccompanied? I don't know these things and am
>> > curious.

>>
>> I just finished my weekly conference call with a couple of colleagues in
>> Guadalajara. Before discussing business, we talk about whatever for a
>> few minutes. This week, "whatever" was tamales.
>>
>> In mid-January (I don't recall the exact day) they serve a "King cake",
>> much like in New Orleans, and whoever finds the "baby" has to buy the
>> tamales for a big party they have on February 2. I don't recall the
>> Mexican names for holiday (the one in January is associated with
>> Christmas) or the King Cake or the "baby".

>
>Dia do los Reyes, maybe? Epiphany. Three KINGS day. They find the
>BABY. (Except in the Orthodox church, epiphany celebrates the baptism
>of Jesus.)


I chose this post because Barb posted it and she started the thread,
but this goes for the whole lot of us who made comments and asked
questions about tamales;

This thread has been a real pleasure to read from the get go.
Informative and good natured. When things work around here they
really work well.


modom


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zxcvbob wrote:

> Now here's something interesting: Tamales are almost always eaten
> accompanied with a hot drink, like coffee or cocoa or hot milk. If you
> drink someting cold with tamales, it's always milk. I asked about beer
> with tamales and they both said that would be weird.


Weird for THEM, maybe. Perfectly natural for ME. :-)

Bob


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In article >,
"Bob Terwilliger" > wrote:

> zxcvbob wrote:
>
> > Now here's something interesting: Tamales are almost always eaten
> > accompanied with a hot drink, like coffee or cocoa or hot milk. If you
> > drink someting cold with tamales, it's always milk. I asked about beer
> > with tamales and they both said that would be weird.

>
> Weird for THEM, maybe. Perfectly natural for ME. :-)
>
> Bob
>
>


Margaritas....... ;-D
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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Default Hot tamales!

In article >,
zxcvbob > wrote:
(snippage)
> >>In mid-January (I don't recall the exact day) they serve a "King cake",
> >>much like in New Orleans, and whoever finds the "baby" has to buy the
> >>tamales for a big party they have on February 2. I don't recall the
> >>Mexican names for holiday (the one in January is associated with
> >>Christmas) or the King Cake or the "baby".

> >
> >
> > Dia do los Reyes, maybe? Epiphany. Three KINGS day. They find the
> > BABY. (Except in the Orthodox church, epiphany celebrates the baptism
> > of Jesus.)

>
> Yes, that's it, but somehow I got it in my head that the rosca de reyes
> (king's cake) was served in the middle of January instead of Jan 6.


Heathen.
(BTW, the Apricot Pineapple Jam is sublime, though I nearly burned it a
coupla times.)


> Bob

--
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