Goya Brand Tamales - a Review

[jmcquown]

A convenience store attached to a gas station on St. Helena used to
prepare and serve hot breakfast and lunch six days a week. One of the
things on the lunch menu was pork or chicken tamales. They were made
fresh daily, steamed in banana leaves (as opposed to corn husks). After
many years, the place went belly-up. The gas pumps are gone, the store
is closed. No more fresh tamales. :(

I took a chance and bought Goya brand frozen pork tamales at the grocery
store. Don't waste your money! Pork, you say? I sure can't see it.
Maybe I'm supposed to pretend those miniscule pink flecks in a mass of
masa dough are pork.

I'd complain to the company but all that would get me is a coupon for
more crappy tamales. If you like tamales you'll be sadly disappointed.

And before anyone suggests it, I won't be making them from scratch. I
did that once just for grins. They were delicious! but it's a *very*
tedious process.

Jill

[U.S. Janet B.]

On Fri, 3 Nov 2017 09:26:56 -0400, jmcquown <j_mc...@comcast.net>
wrote:

There isn't any commonly found brand of frozen Mexican tamales or
burritos that is worth the energy needed to heat them. My daughter
sends us a box of frozen tamales from The Tucson Tamale Company.
https://tucsontamale.com/ They're pretty good. The ratio of
filling to masa is good, the fillings are tasty.
Janet US

[notbob]

On 2017-11-03, U.S Janet B <J...@nospam.com> wrote:

> The ratio of filling to masa is good, the fillings are tasty.

I usta think the local Mexicans sold under-filled tamales to us
"gringoes" jes to get our $$. Turns out, Mexicans do it that way.
Why? I have no idea.

I went to my step-mother's sister's house to help here make
"authentic" Mexican tamales. She's a born-in-CA, native Mexican.
Boy, was I ever shocked.

Turns out, even fer "family", tamales are traditionally
"under-filled". I was so bummed, I quit helping, not wanting to have
any part of such enemic tamales.

The best tamales I ever bought were from some no-name bodega in San
Jose. Came right out of a slow-cooker. Big, round, meaty, tamales.
Best ever!

Oh......

Tuesday! Red's Tamale Day!

I don't recall the tamales, but will never ferget the commercial. ;)

nb

[jmcquown]

On 11/3/2017 10:29 AM, l not -l wrote:

> On 3-Nov-2017, jmcquown <j_mc...@comcast.net> wrote:
>
>> I took a chance and bought Goya brand frozen pork tamales at
>> the grocery
>> store. Don't waste your money! Pork, you say? I sure can't
>> see it.
>> Maybe I'm supposed to pretend those miniscule pink flecks in a
>> mass of
>> masa dough are pork.
>>
>> I'd complain to the company but all that would get me is a
>> coupon for
>> more crappy tamales. If you like tamales you'll be sadly
>> disappointed.

> Were these the ones where the package instructions are to put
> them in boiling water and cook for 25 minutes? I bought some at
> the international grocery a couple of weeks ago for my son; he
> didn't mention a lack of pork; but, he did complain that they
> were "slimey"/slick. The unusual slipperiness was what turned
> him off. Usually, the things I buy at that store are top-notch
> because the majority of their customers know what good, ethnic
> items should be like taste and texture wise.
>
Yes, they were boil in the bag or microwaveable. I chose the boiling
method. I didn't really notice the masa was slimey, I was too busy
looking for the pork when I cut one open.

Jill

[jmcquown]

Thanks, but I'm not in the market for tamales all the time so I won't be
ordering any. It's just a shame you can't find a quality product at the
grocery store. BTW, I looked at the link. I'm not interested in "sweet
pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
without tamales.

Jill

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message

> Yes, they were boil in the bag or microwaveable. I chose the boiling
> method. I didn't really notice the masa was slimey, I was too busy
> looking for the pork when I cut one open.
>
> Jill

Luckily my neighbor makes killer tamales and gives me a dozen or so at
Christmas which is enough. I made them once, and never again, too much
involved for me. I give her fudge or divinity or my MIL's white fruit cake,
she likes it because there is not citron in any of it. :)

Cheri

[U.S. Janet B.]

On Fri, 3 Nov 2017 11:33:26 -0400, jmcquown <j_mc...@comcast.net>
wrote:

You should have looked further still. Those $120 items are for
Christmas giving. There are simple tamales that can be purchased in
any quantity from 2 up. Pumpkin tamales are authentic. Think about
the food items that were grown historically.
Janet US

[jmcquown]

Historically authentic or not, not interested in pumpkin tamales. I did
look further on that site. I'm not going pay to have 2 tamales shipped
from Tuscon. As I mentioned above, I'm not in the market for tamales
all the time. It's just sad I can't find good ones at the grocery store.

Jill

[jmcquown]

On 11/3/2017 12:06 PM, Cheri wrote:
> "jmcquown" <j_mc...@comcast.net> wrote in message
>
>> Yes, they were boil in the bag or microwaveable.  I chose the boiling
>> method.  I didn't really notice the masa was slimey, I was too busy
>> looking for the pork when I cut one open.
>>
>> Jill
>
> Luckily my neighbor makes killer tamales and gives me a dozen or so at
> Christmas which is enough. I made them once, and never again, too much
> involved for me.

Yeah, making tamales from scratch is a long, involved process.
Delicious yes! But no, I won't do it again. It's nice you have a
neighbor who makes them.

> I give her fudge or divinity or my MIL's white fruit
> cake, she likes it because there is not citron in any of it. :)
>
> Cheri

That's nice, Cheri!

I do have one neighbor who seems to constantly run out of butter. She
never offers to replace it. These days I pretend I don't have any if
she calls and asks. I used to cat sit for her too, for free. When she
was gone I'd often find she didn't leave enough cat food.

Jill

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:oti6cs$smc$1...@dont-email.me...

Yes, neighbors that reciprocate kindness are the best kind, those that
impose continually without giving back at all are *users* IMO.

Cheri

[U.S. Janet B.]

On Fri, 3 Nov 2017 12:37:35 -0400, jmcquown <j_mc...@comcast.net>

I'm sorry. There was no need to be aggressive and derisory I never
meant for you to think that I was telling you to order tamales. I
knew you wouldn't. I'm just sorry that I gave you an opportunity to
give a negative impression of a company I think provides a quality
product. I should have posted the link separately for anyone who
might have been interested.
Janet US

[jmcquown]

Agressive and derisory? Sorry if it came across that way.

> knew you wouldn't. I'm just sorry that I gave you an opportunity to
> give a negative impression of a company I think provides a quality
> product. I should have posted the link separately for anyone who
> might have been interested.
> Janet US

> I think it's nice your daughter sends things to you. I'm sure I've said
so before.

Jill

[Casa de los peregrinos]

They're good at the physical location or frozen, as are:

https://buenofoods.com/prepared-products/

Tamales

Succulent pork marinated in a rich red chile sauce wrapped in
stone-ground corn masa and traditional corn husks. 12 count or 6 count.

[dsi1]

I'm waiting for tamales to explode on the Hawaii scene. It could happen. I'm planning on making a bunch of Hawaiian tamales in a couple of weeks. These would be laulaus and some friends want to make 600. Hoo boy!

https://www.youtube.com/watch?v=2H4od4t0eb0

[Casa de los peregrinos]

So simple, so deceptively natural.

Idea - what if you used sticky rice as a binder (instead of the masa
we'd use) and splashed in a dash of ponzu sauce?

[Dave Smith]

On 2017-11-03 4:09 PM, dsi1 wrote:
> On Friday, November 3, 2017 at 9:51:01 AM UTC-10, Casa de los

> peregrinos I'm waiting for tamales to explode on the Hawaii scene. It

> could happen. I'm planning on making a bunch of Hawaiian tamales in a
> couple of weeks. These would be laulaus and some friends want to make
> 600. Hoo boy!
>

It's hard to figure what makes a food item gain wide popularity. I am
surprised that grits is not popular up here. I had it in Virginia and
loved it. You can't even find grits here. Buffalo is the birth place of
Buffalo wings, an item that is now sold in every bar, tavern, pizzeria
and restaurant for hundreds of miles around and even making inroads
further away. Buffalo is also the home of Beef on Weck, a great beef
sandwich, but seldom found outside of the the Buffalo area.

[dsi1]

On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los peregrinos wrote:
>
> So simple, so deceptively natural.
>
> Idea - what if you used sticky rice as a binder (instead of the masa
> we'd use) and splashed in a dash of ponzu sauce?

The Chinese, Thai, Filipinos, and others, will have rice (usually sticky mochi rice) steamed in leaves - banana, ti, or lotus. These are sometimes filled and sometimes not. I'll have to try some out the next time I see it served. I'm not a big fan of rice served this way but if I'm doing research, that's a good excuse, right?

[dsi1]

On Friday, November 3, 2017 at 12:00:36 PM UTC-10, Dave Smith wrote:
>
> It's hard to figure what makes a food item gain wide popularity. I am
> surprised that grits is not popular up here. I had it in Virginia and
> loved it. You can't even find grits here. Buffalo is the birth place of
> Buffalo wings, an item that is now sold in every bar, tavern, pizzeria
> and restaurant for hundreds of miles around and even making inroads
> further away. Buffalo is also the home of Beef on Weck, a great beef
> sandwich, but seldom found outside of the the Buffalo area.

It's tough to get a good roast beef sandwich in Hawaii. Beats me why that is. My momma used to get me a roast beef sandwich when we went downtown on Saturdays. She got it at Woolworths and the beef would be under the heat lamp and would be sliced and made into a sandwich. I watched it being made right before my wide hungry eyes. What a great setup that was. I could kill for one of those.

My guess is that the problem with beef on weck is that it requires a very specific bun to be custom made for that sandwich. Otherwise, it's pretty much a roast beef sandwich. Oddly enough, Buffalo Wild Wings opened at the mall next door. They may serve their version of the sandwich. I'll have to check it out. Thanks.

[Casa de los peregrinos]

Sure, why not?

I suspect that rice flour is to gritty to make a decent masa, and I'm
not even sure what it would taste like.

Have to use that mokichiko sweet flour you mentioned I think.

Nah...

[dsi1]

Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.

http://ailovebaking.com/2011/01/04/happy-new-year-and-some-mochi-for-good-luck

[Julie Bove]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:6ouovcls1s5up40tc...@4ax.com...

Texas Tamales are good too.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:oti28i$s3i$1...@dont-email.me...

You could always make cup tamales.

[Bruce]

On Fri, 3 Nov 2017 09:26:56 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>A convenience store attached to a gas station on St. Helena used to
>prepare and serve hot breakfast and lunch six days a week. One of the
>things on the lunch menu was pork or chicken tamales. They were made
>fresh daily, steamed in banana leaves (as opposed to corn husks). After
>many years, the place went belly-up. The gas pumps are gone, the store
>is closed. No more fresh tamales. :(
>
>I took a chance and bought Goya brand frozen pork tamales at the grocery
>store. Don't waste your money! Pork, you say? I sure can't see it.
>Maybe I'm supposed to pretend those miniscule pink flecks in a mass of
>masa dough are pork.

You were right to be critical. What you really bought is this:

Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
Water, Isolated Soy Protein, Salt)

I can't believe people are even allowed to sell this as food.

[Gary]

dsi1 wrote:
>
> Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.

Rice flour sucks imo. Used it once to make tempura batter
and.....fail.

[Gary]

Bruce wrote:
>
> Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
> Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
> Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
> Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
> Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
> Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
> Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
> Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
> 2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
> Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
> Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
> Water, Isolated Soy Protein, Salt)
>
> I can't believe people are even allowed to sell this as food.

Bruce -
To be honest, the above list is a good example of "WTF?"

I've always wondered just HOW IN THE HELL did they
come up with all the weird ingredients? Not just the tamales but
with so many commercial foods. I can understand the need for
some preservatives, etc for food to be shipped out but not
all of this nonsense.

If gramma has a killer homemade spaghetti sauce then relatives
convince her to market it, what arrives on the grocery
shelves will be far different from what gramma made.

Case in point: French fries. I like fries...from the grocery
stores or from McDonald's, etc. I'll buy them occasionally.

However, I can make very tasty fries at home too and they
taste just as good or better using only potatoes, cooking
oil (canola) and S&P. No odd chemical additions and I don't
have to mash them, add ingredients, then form back into
french fry shape. Again....WTH?

Here's a pic of a hamburger and fries that I made a
couple of weeks ago. Lousy pic especially of the burger.
Underneath that meat was also mustard, onions and a
slice of tomato.

The pattie was mystery meat, Sheldon. ;)

This pic is mainly to look at the fries...russet potatos
microwaved until almost done, then cut into wedges and
deep fried until golden and crispy. S&P after cooked.
Just as tasty as any commercial fries without all
the nonsense additions.

http://www.hostpic.org/images/1711042007530096.jpg

[Ding - Dong Daddy]

Gary wrote:

> Here's a pic of a hamburger and fries that I made a
> couple of weeks ago. Lousy pic

Soooooo...if it's "lousy", why not attempt a better one...???

especially of the burger.
> Underneath that meat was also mustard, onions and a
> slice of tomato.
>
> The pattie was mystery meat, Sheldon. ;)

Another "mystery" is "WHO would even touch that shit...!!!???"

Lol...

>
> This pic is mainly to look at the fries...russet potatos
> microwaved until almost done, then cut into wedges and
> deep fried until golden and crispy. S&P after cooked.
> Just as tasty as any commercial fries without all
> the nonsense additions.
>
> http://www.hostpic.org/images/1711042007530096.jpg

This is just about the most gag - inducing food pic I've seen posted, much more dire in fact than any of the Steve Wertz "Pwecious Puke Moments" snaps that he bandies about...


--
Best
Greg

[Gary]

Ding - Dong Daddy wrote:
>
> Gary wrote:
>
> > Here's a pic of a hamburger and fries that I made a
> > couple of weeks ago. Lousy pic
>
> Soooooo...if it's "lousy", why not attempt a better one...???

Using a 1 megapixel camera plus...
I was more concerned with eating it all, rather than a better
pic.

>
> especially of the burger.
> > Underneath that meat was also mustard, onions and a
> > slice of tomato.
> >
> > The pattie was mystery meat, Sheldon. ;)
>
> Another "mystery" is "WHO would even touch that shit...!!!???"
>
> Lol...

Me. yum!

>
> >
> > This pic is mainly to look at the fries...russet potatos
> > microwaved until almost done, then cut into wedges and
> > deep fried until golden and crispy. S&P after cooked.
> > Just as tasty as any commercial fries without all
> > the nonsense additions.
> >
> > http://www.hostpic.org/images/1711042007530096.jpg
>
> This is just about the most gag - inducing food pic I've seen posted, much more dire in fact than any of the Steve Wertz "Pwecious Puke Moments" snaps that he bandies about...

LOL! I love you too, Greggy poo. :-D
This is why people don't post pics here. I don't care though.

[Casa de los peregrinos]

Those are cool looking, like some kind of neopolitan ice cream riff
desert...

One more island specialty that is totally new to me.

[Casa de los peregrinos]

On 11/4/2017 1:08 AM, Bruce wrote:
> I can't believe people are even allowed to sell this as food.

I can't believe you are so controlling of what others consume.

[Casa de Masa]

forged

[Casa de los peregrinos]

On 11/4/2017 9:05 AM, Ding - Dong Daddy wrote:
>> This pic is mainly to look at the fries...russet potatos
>> microwaved until almost done, then cut into wedges and
>> deep fried until golden and crispy. S&P after cooked.
>> Just as tasty as any commercial fries without all
>> the nonsense additions.
>>
>> http://www.hostpic.org/images/1711042007530096.jpg
>
> This is just about the most gag - inducing food pic I've seen posted, much more dire in fact than any of the Steve Wertz "Pwecious Puke Moments" snaps that he bandies about...

I am going to have to agree here.


That's hungry as a dog food.

[Casa de los peregrinos]

Oh no, rice flour ROCKS!

Try it on Korean fried chicken.

Or egg batter fried fish.

Or...

Have you never had a proper Bahn Mi with a rice flour baguette?

Oh buddy, yer missing out.

[Casa de Masa]

Gregory Morrow would eat the north end of a
south bound mule.

[penm...@aol.com]

Those don't look anywhere near golden... closer to anthrocite.
Not to mention the awful presentation... your camera needed major
throat surgery after that picture from Gacking. lol

[dsi1]

On Saturday, November 4, 2017 at 4:18:22 AM UTC-10, Gary wrote:
>
> Rice flour sucks imo. Used it once to make tempura batter
> and.....fail.

You don't use rice flour to make tempura batter - just wheat flour and cornstarch. Using the wrong ingredients will always lead to failure.

[dsi1]

On Saturday, November 4, 2017 at 5:38:28 AM UTC-10, Casa de los peregrinos wrote:
>
> Those are cool looking, like some kind of neopolitan ice cream riff
> desert...
>
> One more island specialty that is totally new to me.

The soft and chewy texture would certainly be surprising if you've never eaten mochi. Here's my favorite mochi:

https://www.youtube.com/watch?v=AXaloqGQ7KM

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:59FDE6D9...@att.net...

> LOL! I love you too, Greggy poo. :-D
> This is why people don't post pics here. I don't care though.

At least you posted it, good job on that.

Cheri

[dsi1]

On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los peregrinos wrote:
>
>
> I am going to have to agree here.
>
>
> That's hungry as a dog food.

I'm going to cook up some pork chorizo. It's kind of disgusting process. I'll stick some potatoes in there as you suggested. Thanks.

https://www.youtube.com/watch?v=YyHwGQRZKfE

[Casa de los peregrinos]

Yeah that's one I haven't tried yet either.

But it works great with KFC, that additional granularity makes a good
fit with a super crispy fry texture.

And for Bahn Mi bread:

http://www.riceandwheat.com/2008/10/banh-mi-vietnamese-sandwiches-with-homemade-baguettes/

Vietnamese mini-baguettes:
1 cup rice flour
¾ cup all-purpose flour
2 tsp baking powder
2 cups lukewarm water
1 Tbsp active dry yeast
1½ tsp sugar
1½ tsp salt
~4 cups all-purpose flour

[Casa de los peregrinos]

Brown _and_ gooey!

Yes, this is a good thing.

Many island treats from you I have never heard of.

It's as if this was maybe a...coking group?

[Casa de los peregrinos]

Lol, and for him a bit of a chore with old equipment and dialup too.

[Casa de los peregrinos]

I think some not too soft potato cubes will make a really good contrast
to all that loose chorizo.

Ya kind of have to think of it as a wet flavorant.

[Casa de los peregrinos]

On 11/4/2017 12:07 PM, dsi1 wrote:

Btw, the hard Spanish style chorizo is well worth finding:

https://www.youtube.com/watch?v=Nx6XIP_GAmU

Even here though it can be tough to locate.

[Bruce]

That's like pouring vinegar in your gas tank and saying that vinegar
sucks because your car won't start.

[itsjoan...@webtv.net]

On Saturday, November 4, 2017 at 9:43:47 AM UTC-5, Gary wrote:
>
> This pic is mainly to look at the fries...russet potatos
> microwaved until almost done, then cut into wedges and
> deep fried until golden and crispy. S&P after cooked.
> Just as tasty as any commercial fries without all
> the nonsense additions.
>
> http://www.hostpic.org/images/1711042007530096.jpg
>
>

I know you said to focus on the fries but I just never could
understand ketchup on a burger. Ketchup is one of those
condiments that, to me, is overpowering on just about anything
it's served with. We won't even discuss how sloppy it makes
a burger.

Ketchup on fries and all I taste is ketchup; no potato taste
at all. It's like the fries are there just to transport that
stuff to your mouth.

[Casa de los peregrinos]

On 11/4/2017 1:29 PM, itsjoan...@webtv.net wrote:
> On Saturday, November 4, 2017 at 9:43:47 AM UTC-5, Gary wrote:
>>
>> This pic is mainly to look at the fries...russet potatos
>> microwaved until almost done, then cut into wedges and
>> deep fried until golden and crispy. S&P after cooked.
>> Just as tasty as any commercial fries without all
>> the nonsense additions.
>>
>> http://www.hostpic.org/images/1711042007530096.jpg
>>
>>
> I know you said to focus on the fries but I just never could
> understand ketchup on a burger. Ketchup is one of those
> condiments that, to me, is overpowering on just about anything
> it's served with. We won't even discuss how sloppy it makes
> a burger.

Agreed.

It is in a word- profane amongst condiments.

> Ketchup on fries and all I taste is ketchup; no potato taste
> at all. It's like the fries are there just to transport that
> stuff to your mouth.

Mayo mixes are somewhat less overpowering, depending...

[Bruce]

On Sat, 04 Nov 2017 10:44:44 -0500, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
>> Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
>> Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
>> Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
>> Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
>> Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
>> Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
>> Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
>> 2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
>> Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
>> Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
>> Water, Isolated Soy Protein, Salt)
>>
>> I can't believe people are even allowed to sell this as food.
>
>Bruce -
>To be honest, the above list is a good example of "WTF?"
>
>I've always wondered just HOW IN THE HELL did they
>come up with all the weird ingredients? Not just the tamales but
>with so many commercial foods. I can understand the need for
>some preservatives, etc for food to be shipped out but not
>all of this nonsense.

I agree. If they can't even make it taste ok without pulling out every
chemical under the sun, why does the product even exist? Why do people
buy it?

>If gramma has a killer homemade spaghetti sauce then relatives
>convince her to market it, what arrives on the grocery
>shelves will be far different from what gramma made.
>
>Case in point: French fries. I like fries...from the grocery
>stores or from McDonald's, etc. I'll buy them occasionally.
>
>However, I can make very tasty fries at home too and they
>taste just as good or better using only potatoes, cooking
>oil (canola) and S&P. No odd chemical additions and I don't
>have to mash them, add ingredients, then form back into
>french fry shape. Again....WTH?

Yes, awful.

>Here's a pic of a hamburger and fries that I made a
>couple of weeks ago. Lousy pic especially of the burger.
>Underneath that meat was also mustard, onions and a
>slice of tomato.
>
>The pattie was mystery meat, Sheldon. ;)
>
>This pic is mainly to look at the fries...russet potatos
>microwaved until almost done, then cut into wedges and
>deep fried until golden and crispy. S&P after cooked.
>Just as tasty as any commercial fries without all
>the nonsense additions.
>
>http://www.hostpic.org/images/1711042007530096.jpg

I'd much rather eat those fries than a prefab science project.

[Casa de los peregrinos]

On 11/4/2017 1:45 PM, Bruce wrote:
>> http://www.hostpic.org/images/1711042007530096.jpg
> I'd much rather eat those fries than a prefab science project.

Big 'ol SUCKUP!

[Bruce]

On Sat, 4 Nov 2017 20:20:48 GMT, "l not -l" <lal...@cujo.com> wrote:

>
>On 4-Nov-2017, "itsjoan...@webtv.net"

><itsjoan...@webtv.net> wrote:
>
>> Ketchup on fries and all I taste is ketchup; no potato taste
>> at all. It's like the fries are there just to transport that
>> stuff to your mouth.

>Some places, the best thing you can say about their fries is
>"they're a great ketchup delivery system". Restaurants that
>serve fries I think have great potato taste, I eat the fries sans
>ketchup.

Fries are supposed to be eaten with mayo. Ask the Belgian inventors.
Ketchup on fries is an Anglo abomination.

[dsi1]

On Saturday, November 4, 2017 at 9:14:29 AM UTC-10, Casa de los peregrinos wrote:
>
> Yeah that's one I haven't tried yet either.
>
> But it works great with KFC, that additional granularity makes a good
> fit with a super crispy fry texture.
>
> And for Bahn Mi bread:
>
> http://www.riceandwheat.com/2008/10/banh-mi-vietnamese-sandwiches-with-homemade-baguettes/
>
> Vietnamese mini-baguettes:
> 1 cup rice flour
> ¾ cup all-purpose flour
> 2 tsp baking powder
> 2 cups lukewarm water
> 1 Tbsp active dry yeast
> 1½ tsp sugar
> 1½ tsp salt
> ~4 cups all-purpose flour

I've never heard of making bread with rice flour. That's goofy as hell! Maybe I'll try it one day. Thanks!

[dsi1]

On Saturday, November 4, 2017 at 9:21:05 AM UTC-10, Casa de los peregrinos wrote:
>
> I think some not too soft potato cubes will make a really good contrast
> to all that loose chorizo.
>
> Ya kind of have to think of it as a wet flavorant.

I cooked up the pork chorizo this morning. It went well. It didn't all liquify like the beef chorizo did. I'm not sure if it was because of the cooking technique or the ingredients of the sausage. Anyway, I added some garlic, dehydrated onions, a can of sliced potatoes, and salt and pepper. Next time I'll add some cumin. You are right about chorizo being mostly about flavoring. I was very pleased with the result. If I had a restaurant, I'd definitely serve this and price it around $6.00. With a large tortilla, the cost to make would be around $1.20 each. I was able to make 4 of these tasty wraps. Quick, cheap, and tasty. What's not to like?

https://www.amazon.com/photos/share/v2xexdqtPRzNQLk8ldDXOnqVt21yajgrlnPIAB4KqvE

[dsi1]

We have a similar sausage over here - linguica. "Linguica" is what the rest of the world calls it. We call it Portuguese sausage. It's similar to Spanish chorizo except it doesn't have smoked paprika. People eat so much Portuguese sausage here that McDonald's sells it for breakfast.

http://tastyislandhawaii.com/2013/02/15/the-great-portuguese-sausage-shootout-hana-hou-mainland-vs-local/

[cshenk]

dsi1 wrote in rec.food.cooking:

Looks good and oddly, one of the few recipes where canned potatoes may
be not only acceptable, but optimal.

Consider the following colorful addtions in small amounts, not for
flavor so much as for eye appeal: red/purple onion in small dice, red
bell pepper

--

[dsi1]

On Saturday, November 4, 2017 at 12:36:33 PM UTC-10, cshenk wrote:
>
> Looks good and oddly, one of the few recipes where canned potatoes may
> be not only acceptable, but optimal.
>
> Consider the following colorful addtions in small amounts, not for
> flavor so much as for eye appeal: red/purple onion in small dice, red
> bell pepper
>
> --

I enjoyed breakfast. Your idea is good and sound. I'll use it when I open a restaurant. :)

[cshenk]

dsi1 wrote in rec.food.cooking:

I vote for NOH!

--

[Cheri]

"Casa de los peregrinos" <jor...@del.muerto> wrote in message
news:otl5ne$1cfq$1...@gioia.aioe.org...

A hump obsessed suckup at that. :)

Cheri

[dsi1]

On Saturday, November 4, 2017 at 1:47:07 PM UTC-10, cshenk wrote:
>
> I vote for NOH!
>
> --

To tell you the truth, I'm getting sick of Portuguese sausage all the time. I like the linguisa from the mainland because they are mostly uncooked. The Hawaii stuff tends to be fully cooked which make them kind of rubbery.

I used to go to school with one of the Noh brothers. He was a fun guy. Their products are pretty good. I got my sister-in-law a 5lb bag of Noh Kim Chee mix. It's pretty good. You can use it in fried rice and as a seasoning. You can ever make kim chee. It makes Hawaiian style kim chee rather than Korean kim chee.

https://www.youtube.com/watch?v=I1PU8QSQea8

[Casa de los peregrinos]

On 11/4/2017 2:20 PM, l not -l wrote:
> On 4-Nov-2017, "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>

>> Ketchup on fries and all I taste is ketchup; no potato taste
>> at all. It's like the fries are there just to transport that
>> stuff to your mouth.

> Some places, the best thing you can say about their fries is
> "they're a great ketchup delivery system". Restaurants that
> serve fries I think have great potato taste, I eat the fries sans
> ketchup.
>

As well you should, lest we admit the common hamburger has also become
nothing more than a cheap condiment delivery meat patty.

[Casa de los peregrinos]

FUCK THE BELGIANS, mate!

And FUCK YOU TOO!

[Casa de los peregrinos]

Oh boy are you in for a treat!

It makes the baguettes so crispy yet simultaneously soft inside, it just
really works.

Enjoy!

[Casa de los peregrinos]

On 11/4/2017 3:07 PM, dsi1 wrote:
> On Saturday, November 4, 2017 at 9:21:05 AM UTC-10, Casa de los peregrinos wrote:
>>
>> I think some not too soft potato cubes will make a really good contrast
>> to all that loose chorizo.
>>
>> Ya kind of have to think of it as a wet flavorant.
>
> I cooked up the pork chorizo this morning. It went well. It didn't all liquify like the beef chorizo did. I'm not sure if it was because of the cooking technique or the ingredients of the sausage.

So that's a new wrinkle on me, I've never matched beef v. pork to see
who's less runny.

> Anyway, I added some garlic, dehydrated onions, a can of sliced potatoes, and salt and pepper. Next time I'll add some cumin. You are right about chorizo being mostly about flavoring. I was very pleased with the result. If I had a restaurant, I'd definitely serve this and price it around $6.00. With a large tortilla, the cost to make would be around $1.20 each. I was able to make 4 of these tasty wraps. Quick, cheap, and tasty. What's not to like?
>
> https://www.amazon.com/photos/share/v2xexdqtPRzNQLk8ldDXOnqVt21yajgrlnPIAB4KqvE
>

Perfection!

(might benefit from some Hatch chile tho...)

You have divined the equation for 90% of the restaurants in these parts.

Thing is, once you master this it's hard to screw up due to the moisture
content in the chorizo, so your burritos can go right to all star status.

[Casa de los peregrinos]

Good stuff for sure!

We had a butcher here who used to make a paprika bssed Hungarian hard
sausage - really awesome stuff.

The test is as encyclopaedic as any I've seen.

I was ready to dis the Noh for looking very Jimmy Dean-like in its
finished condition, apparently not so fast Kemosabe...

What I didn't know is how sausage friendly your rock is.

I am embarassed to admit that chorizo is such a common commodity here we
almost never buy by brand as they're so close in taste.

This is the "terroire" of the hard sausage, you can really pick out the
differences.

[Casa de los peregrinos]

Richter scale even..

[cshenk]

dsi1 wrote in rec.food.cooking:

I've use the NOH stuff in many ways and like it ;-)



--

[dsi1]

I'll be making your baguettes soon! I have used rice flour in waffles for extra crispness. Adding a little to waffle mix helps it a lot. You have to be careful about adding too much or else it gets kinda chewy. OTOH, that's exactly what some people are looking for.

http://www.hawaiimomblog.com/2014/06/mochi-waffles.html

[dsi1]

On Sunday, November 5, 2017 at 6:55:06 AM UTC-10, cshenk wrote:
>
> I've use the NOH stuff in many ways and like it ;-)
>
>
>
> --

I like to use Noh's Chinese Roast Chicken mix as a dry rub on a whole chicken. It's tasty! You can also use their Chinese Roast Duck mix instead. They appear to be the same product. You can use it on cut up chicken too although I've never tried it.

https://www.youtube.com/watch?v=NNkdFru9ilc

[Casa de los peregrinos]

OK, now you got my going, I'll definitely make these!

I bought several boxes of the Mochiko flour and I like it a lot better
than regular rice flour.

[dsi1]

On Sunday, November 5, 2017 at 5:08:58 PM UTC-10, Casa de los peregrinos wrote:
>
> OK, now you got my going, I'll definitely make these!
>
> I bought several boxes of the Mochiko flour and I like it a lot better
> than regular rice flour.

There was a craze in Japan and this rock for cooking mochi in waffle irons. It didn't last very long. I've made a few too.

https://www.youtube.com/watch?v=QEcJ9e0qlX4

[Casa de los peregrinos]

Man!

Those two chicks must LOVE them some Wasabi!

%-0

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[Nancy2]

Jill, I have had canned Hormel beef tamales, and they aren't bad, but I don't know what
authentic ones are supposed to look and taste like. Anyway, they were tasty
enough for me. ;-))

N.

[dsi1]

My wife likes those canned tamales even though she likes real ones too. That's fine with me since they're a lot easier to get than real ones.

[dsi1]

On Sunday, November 5, 2017 at 5:37:05 AM UTC-10, Casa de los peregrinos wrote:
>
> Oh boy are you in for a treat!
>
> It makes the baguettes so crispy yet simultaneously soft inside, it just
> really works.
>
> Enjoy!

I had a braised short rib sandwich last night. The bread was as you described although I have to work on my technique as the crust was too hard. It was still a very tasty sandwich but I need to make it a few more times.

https://www.amazon.com/photos/share/pDksqFo50e28okPl2W8IajxfnhTzEK5hjDNxuO7Ry2N

[Cheri]

"dsi1" <dsi...@yahoo.com> wrote in message
news:3532d2e8-5f18-4c24...@googlegroups.com...

My dh loves them and will sometimes pick up a can or two when he's out.

Cheri

[dsi1]

On Monday, November 6, 2017 at 9:41:21 AM UTC-10, Cheri wrote:
>
>
> My dh loves them and will sometimes pick up a can or two when he's out.
>
> Cheri

I did not know that such a thing existed until she mentioned it a couple of months ago.

[Casa de los peregrinos]

That's food for OUR weather here - chilly!

Is Vietnamese big on your rock?

It's got a nice toehold here likely due to the military presence.

[Casa de los peregrinos]

Round here you could get lynched for canned tamales, if you could even
find them...

[cshenk]

dsi1 wrote in rec.food.cooking:

I'll have to try that one. I know a place on Great Neck that has a
good lineup of their products. They also have a pretty decent Char Sui
although I prefer the jar type.

--

[Cheri]

"dsi1" <dsi...@yahoo.com> wrote in message

news:df07b45d-e5e2-4721...@googlegroups.com...

They were very popular many years ago, I don't care for them but he likes
them.

Cheri

[jmcquown]

I remember those!

Jill

[dsi1]

On Monday, November 6, 2017 at 11:08:25 AM UTC-10, Casa de los peregrinos wrote:
> That's food for OUR weather here - chilly!
>
> Is Vietnamese big on your rock?
>
> It's got a nice toehold here likely due to the military presence.

I can't say how many Vietnamese people we got here. Back in the 90's there was a scare with VN crime gangs but that seems to have blown over. Since 2000 the Vietnamese culture has been gaining prominence on the rock. They're going to make their mark on the local culinary scene and we're going to be richer for it.

https://www.youtube.com/watch?v=uN1Ud0qbxPE&t=406s

[dsi1]

On Monday, November 6, 2017 at 11:10:17 AM UTC-10, Casa de los peregrinos wrote:
>
> Round here you could get lynched for canned tamales, if you could even
> find them...

I guess that's sorta like canned sushi. If you ask me, they should make the stuff with just one tamale in it. You open the top and bottom of the can and push that monster out. Hee hee.

[dsi1]

On Monday, November 6, 2017 at 2:17:27 PM UTC-10, cshenk wrote:
>
> I'll have to try that one. I know a place on Great Neck that has a
> good lineup of their products. They also have a pretty decent Char Sui
> although I prefer the jar type.
>
> --

I've used the char sui as a dry rub for ribs. That red is a little hard to take though. :)

I had some char sui today. It was in my McSaimin.

https://www.amazon.com/photos/share/GJ8mE5qJedVx9n2Zk6H1UZrSvXGDmk2lV2wMYhbfasD

[dsi1]

On Monday, November 6, 2017 at 7:56:18 PM UTC-10, Cheri wrote:
>
>
> They were very popular many years ago, I don't care for them but he likes
> them.
>
> Cheri

My wife was raised on Korean comfort foods but she also has a taste for the American foods she ate when she was a kid: fish sticks, canned spaghetti, and canned tamales. I gotta say that I like the canned tamales more than the canned spaghetti. That's probably not saying much...

[Gary]

Two comments here:

1) Dsi1.... imo, canned spaghetti is best eaten at room temp vs
heating it up. It's thicker and not bad. It's a quick fix for
hunger.

2) All this tamale talk lately...I've never had a tamale in my
life but someone mentioned the canned Hormel brand. I bought a
can today just to see what it's all about. I'm sure homemade or
good-restaurant made are better but at least I'll get an idea.

[jmcquown]

On 11/7/2017 7:33 AM, Gary wrote:
> dsi1 wrote:
>>
>> On Monday, November 6, 2017 at 7:56:18 PM UTC-10, Cheri wrote:
>>>
>>>
>>> They were very popular many years ago, I don't care for them but he likes
>>> them.
>>>
>>> Cheri
>>
>> My wife was raised on Korean comfort foods but she also has a taste for the American foods she ate when she was a kid: fish sticks, canned spaghetti, and canned tamales. I gotta say that I like the canned tamales more than the canned spaghetti. That's probably not saying much...
>
> Two comments here:
>
> 1) Dsi1.... imo, canned spaghetti is best eaten at room temp vs
> heating it up. It's thicker and not bad. It's a quick fix for
> hunger.
>

Canned spaghetti sucks. So does canned ravioli or pretty much any
canned pasta. This was a marginally better product:

https://www.youtube.com/watch?v=6Oq1ovULf5E

> 2) All this tamale talk lately...I've never had a tamale in my
> life but someone mentioned the canned Hormel brand. I bought a
> can today just to see what it's all about. I'm sure homemade or
> good-restaurant made are better but at least I'll get an idea.
>

I wouldn't count on canned Hormel tamales being anything like the real
thing. Are there any Mexican restaurants in your area? Order the
tamales sometime. But yes, the Hormel canned tamales serve a purpose. :)

There was a restaurant in Memphis called El Mescal. They made South
American style tamales. They were very thick and somewhat doughy but
loaded with meat (I think it was beef as opposed to pork) and smothered
in a spicy monterey jack cheese sauce as opposed to red mole. Yum! A
couple of co-workers dragged me out to lunch there on my 40th birthday
so other people could decorate my desk with all the "you're 40, you'll
be dead soon" accoutrements. Those were some tasty tamales. :)

Jill

[U.S. Janet B.]

I've got some tamales in the deep freeze. I'll have to get them out
this week. I'm going to try making beef stew out of leftover pot
roast. I've got plenty of gravy, I'll add fresh potatoes and carrots
as well as mushrooms and peas. There's enough pot roast that I should
be able to cut it into cubes. We'll see how this turns out. I
usually make either hash or pot pie out of leftover pot roast but that
just doesn't appeal to me.
Janet US

[Casa de los peregrinos]

OK that Vietnamese French Dip is the bomb!

How creative to take a Bahn Mi and dip it in Pho, to say nothing of the
addition of the chimichuri.

This is some really creative cooking - well I guess we know what I'm
going to be experimenting with soon!

TNX


Oh and the bone marrow dish...damn...

We do buffalo femur bone sunder the broiler then on to a crostini.

Paired with roasted garlic - magic.

https://www.youtube.com/watch?v=bjC0p1b9__8

(some good cooking tips here)

[Casa de los peregrinos]

Why that brings to mind a uniquely Brit favorite:


http://themagicalbuffet.com/blog1/wp-content/uploads/2011/02/Spotted-Dick.jpg

https://4.bp.blogspot.com/_57zrTgt2i38/S9iFt_mYMrI/AAAAAAAAAqM/J8-5a_O3alg/s1600/spotted+dick+inside.JPG

[dsi1]

On Tuesday, November 7, 2017 at 6:31:18 AM UTC-10, Casa de los peregrinos wrote:
>
> Why that brings to mind a uniquely Brit favorite:
>
>
> http://themagicalbuffet.com/blog1/wp-content/uploads/2011/02/Spotted-Dick.jpg
>
> https://4.bp.blogspot.com/_57zrTgt2i38/S9iFt_mYMrI/AAAAAAAAAqM/J8-5a_O3alg/s1600/spotted+dick+inside.JPG

It's tough for Americans to come to grips with pudding, that's actually cake, in a can. We used to have a can of that stuff but when my son left, he took it with him. Too bad, that could have been a family heirloom. The family spotted Dick.

[Casa de los peregrinos]

LOL!

I think there was one in Michael Jackson's estate too...

%-0

[Nancy2]

Pudding (cake) in a can...my Anglophile grandmama made a wonderful plum pudding,
steamed in a tin with a lid. Those pudding tins of the antique variety are quite common
In the U. S., at least around here. Grandma's didn't have liquor in it, though...no alcohol
to drink or eat. Good gracious, never when she was at a family meal! So I like
It just fine alcohol-free, served with Hard Sauce (powdered sugar, vanilla and butter).

N.

[Sqwertz]

On 11/7/2017 11:29 AM, Sqwertz wrote:
> Canned tamales kinda suck.
>
-----------------------------------------------------------------------------------
> swe...@cluemail.compost
> <i6x4dy0h0232$.d...@sqwertz.com>
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org/image/jpg/steve-wertz-presentation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

[Sqwertz]

On 11/7/2017 11:32 AM, Sqwertz wrote:
> In case you haven't figured it out, yes - I got the pictures swapped
> by mistake.

[Casa de los peregrinos]

On 11/7/2017 12:15 PM, Nancy2 wrote:
> So I like
> It just fine alcohol-free, served with Hard Sauce (powdered sugar, vanilla and butter).
>
> N.

Winner winner!

[Ophelia]

"dsi1" wrote in message
news:0ec0adf9-be0a-4e9e...@googlegroups.com...

==

Hmmm we have puddings but we don't have them out of a tin! So ...??

:)

--
http://www.helpforheroes.org.uk

[Casa de los peregrinos]

Oh come now!

https://www.bbcgoodfood.com/recipes/13352/schooldays-treacle-sponge

Ok, it wasn't from an actual tin(can).

But these were:

http://images.richmonds.it/prodotti/big_15929-grants-black-pudding-tin-286g.jpg

https://www.britishgrocerwholesale.com/wp-content/uploads/2016/02/BirdsRicePuddingTin-300x300.jpg

https://2.bp.blogspot.com/_jeetJTfzUoU/SammgURNWWI/AAAAAAAADwQ/Mg6jeLU-l-A/s400/SpottedDick-SpongePudding-tin.JPG

[Ophelia]

"Casa de los peregrinos" wrote in message
news:ott7ja$ve2$1...@gioia.aioe.org...

==

When I say 'we' I am talking about 'me' and my family!

If we want a pudding, I make it!

--
http://www.helpforheroes.org.uk

[Ophelia]

"Casa de los peregrinos" wrote in message
news:ott7ja$ve2$1...@gioia.aioe.org...

==

You buy your tins! I don't!



--
http://www.helpforheroes.org.uk

[Casa de los peregrinos]

Um...I find a lot in the high desert too...

https://www.youtube.com/watch?v=zWefO9iCZdg