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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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"Hazels65" > wrote in message ... > The tamale was recorded over 5,000 years ago in precolumbian. > > http://www.culinary-cooking-schools-...y_tamales.html Nice work! Thanks for the link. I agree with Krusty--some nice sounding tamales out there. One part annoyed me though--and one runs into so much wrong information in cookbooks, the food section of newspapers, etc. "As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff." But nixtamal isn't corn, exactly. It's corn treated with lime or wood ash. I thought only Mexico and Central American countries did that--and hence not the Incas. Can anyone confirm that? Do and did they do nixtamalization in Peru? I could be way off... Peter |
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"Hazels65" > wrote in message ... > The tamale was recorded over 5,000 years ago in precolumbian. > > http://www.culinary-cooking-schools-...y_tamales.html Nice work! Thanks for the link. I agree with Krusty--some nice sounding tamales out there. One part annoyed me though--and one runs into so much wrong information in cookbooks, the food section of newspapers, etc. "As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff." But nixtamal isn't corn, exactly. It's corn treated with lime or wood ash. I thought only Mexico and Central American countries did that--and hence not the Incas. Can anyone confirm that? Do and did they do nixtamalization in Peru? I could be way off... Peter |
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"Peter Dy" > wrote in message ... > > "Hazels65" > wrote in message > ... >> The tamale was recorded over 5,000 years ago in precolumbian. >> >> http://www.culinary-cooking-schools-...y_tamales.html Another, even more blatantly annoying thing about that article. "The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc. As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff. This requirement demanded the creativity of the women...hence the tamale was born." The Aztecs are such a late group to emerge in Mexico. They first made their presence known when they arrived in the Valley of Mexico in the early 1300s AD! If the tamal is recorded as early as 5,000 *BC*, what on earth does it have to do with the growth of the Aztec warring culture that appeared 6,300 years later?? Sorry, it just annoys me to see such sloppiness when it comes to food writing... Peter |
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I will be making Tamales for the first time. I have never been in areas
where Mexican food was plentiful and I am wondering what is the proper or customary way to eat them. Do you hold them in your hand and eat them or do you unroll them and eat them off of a plate. I apprecaite any help you all can give me. Thanks. |
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"Rhonda" > wrote in message ... > I will be making Tamales for the first time. I have never been in areas > where Mexican food was plentiful and I am wondering what is the proper > or customary way to eat them. Do you hold them in your hand and eat > them or do you unroll them and eat them off of a plate. I apprecaite > any help you all can give me. Thanks. > Either way is appropriate. Ernie |
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On Mon, 06 Dec 2004 16:22:45 GMT, "Ernie"
> wrote: > >"Rhonda" > wrote in message ... >> I will be making Tamales for the first time. I have never been in areas >> where Mexican food was plentiful and I am wondering what is the proper >> or customary way to eat them. Do you hold them in your hand and eat >> them or do you unroll them and eat them off of a plate. I apprecaite >> any help you all can give me. Thanks. >> > >Either way is appropriate. >Ernie > I agree with Ernie. The first time around, whether bought or homemade, they're on the plate, and usually drizzled -- or slathered -- with a red or green chile sauce. After that first meal, they're fair game for eating out of hand, cold from the fridge. One of my all-time favorite breakfasts! Just don't do what President Gerald Ford did on a campaign trip to San Antonio in 1976. He tried to take a bite out of a tamal (correct singular) without knowing you're supposed to take it out of the shuck! Have fun with your tamalada, Rhonda. David |
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Thank you David and Ernie. I am really looking forward to this new
eating adventure. I think I can handle it now. I will be visiting San Antonio next summer so I will have plenty of time to practice. |
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in the 1940s, but I taught others later by using the Sunset Mexican Cookbook because it has pictures, and a pretty good recipe for the masa. David David where does one get a copy of Sunset Mexican Cookbook? I make Tamale pie all the time but I want to be able to make Tamales also. Appreciate Buck |
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On Tue, 7 Dec 2004 15:15:29 -0800, "John Doe" >
wrote: >David where does one get a copy of Sunset Mexican Cookbook? I make Tamale >pie all the time but I want to be able to make Tamales also. >Appreciate >Buck > I found the one I now have in a used-book store. While you're looking (or instead of looking), check he http://mexicancooking.netrelief.com/...s_recipe.shtml and he http://www.rollybrook.com/tamales.htm David |
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"David Wright" > wrote <snip> > I found the one I now have in a used-book store. While you're looking > (or instead of looking), check he > http://mexicancooking.netrelief.com/...s_recipe.shtml ://www.rollybrook.com/tamales.htm > David And her is another good site: http://www.fabulousfoods.com/feature...s/tamales.html Ernie |
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http://mexicancooking.netrelief.com/...s_recipe.shtml and he http://www.rollybrook.com/tamales.htm David Thanks David and Ernie, they are in my favorites now. Appreciate the great help. cu Buck |
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http://mexicancooking.netrelief.com/...s_recipe.shtml and he http://www.rollybrook.com/tamales.htm David Thanks David and Ernie, they are in my favorites now. Appreciate the great help. cu Buck |
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I hadn't seen that site before - very good also.
Paul Ernie wrote: > "David Wright" > wrote > <snip> > >>I found the one I now have in a used-book store. While you're looking >>(or instead of looking), check he >> > > http://mexicancooking.netrelief.com/...s_recipe.shtml > ://www.rollybrook.com/tamales.htm > >>David > > > And her is another good site: > http://www.fabulousfoods.com/feature...s/tamales.html > > Ernie > > |
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Actually I did know this one which is also great, I meant Ernies.
Paul John Doe wrote: > http://mexicancooking.netrelief.com/...s_recipe.shtml > > and he http://www.rollybrook.com/tamales.htm > David > > Thanks David and Ernie, they are in my favorites now. > Appreciate the great help. > > cu > Buck > > |
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"Ernie" > wrote in message . com... > Hi everyone, what are the best Tamales you ever ate? snip > Ernie Harrison > The best tamales I ever had (and I lived in the southwest for 28 years) were from Grandma's Tamales in El Paso, Texas. Surprising, but true - commercial tamales - and superb! Their sweet desert tamales are something not to be missed either, especially at this time of year!! Jim |
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I liked the tamales cooked by a neighbor in Metairie, Louisiana. She came from
Honduras. They were very large compared to any I've ever seen, and did not have that reddish meat in the center like the little ones. The masa harina was seasoned delicately, cooked and then smeared on fresh banana leaves. On top went marinated pork or chicken, a couple thin slices tomato, a few slices green olives, thin-sliced onion, a few raisins.Sometimes she would put a thin slice or two of potato in, and if you liked it spicy, a tiny red pepper. Then they were wrapped in the banana leaves, tied with string, wrapped individually in tin foil and steamed most of the day. She could never fill all the orders and they sold for $2.50 each over 10 years ago. She would never part with her seasoning recipe for the masa or the marinade for the pork. I tried. Sigh. The combination of flavors was fabulous. She was a beautiful woman who had been a professional dancer in Honduras, and when they fled to the US, they had to leave everything behind. One would make a meal, two would make a feast. Henrietta |
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"Hazels65" > wrote in message ... > I liked the tamales cooked by a neighbor in Metairie, Louisiana. She came from > Honduras. They were very large compared to any I've ever seen, and did not > have that reddish meat in the center like the little ones. The masa harina was > seasoned delicately, cooked and then smeared on fresh banana leaves. On top > went marinated pork or chicken, a couple thin slices tomato, a few slices green > olives, thin-sliced onion, a few raisins.Sometimes she would put a thin slice > or two of potato in, and if you liked it spicy, a tiny red pepper. Then they > were wrapped in the banana leaves, tied with string, wrapped individually in > tin foil and steamed most of the day. She could never fill all the orders and > they sold for $2.50 each over 10 years ago. She would never part with her > seasoning recipe for the masa or the marinade for the pork. I tried. Sigh. > The combination of flavors was fabulous. She was a beautiful woman who had > been a professional dancer in Honduras, and when they fled to the US, they had > to leave everything behind. > > One would make a meal, two would make a feast. > > Henrietta Sounds delicious. have you ever tried making them?. Ernie |
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>Sounds delicious. have you ever tried making them?.
>Ernie > I have never achieved the flavor of the masa that she had and they fall far short of hers. Henrietta |
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