Authentic tamale
Jennifer Kayano
Does anybody have a GREAT recipe for authentic Tamales??
Thanks a lot!!
jenny
and there are no truths outside the gates of Eden
Well, according to Diana Kennedy in _The Cuisines of Mexico_, if you live in the
southwest you're in luck. Look for fresh tamale _masa_ in your market, and
follow her recipe. You can also get dried corn husks. If you don't live there,
she goes into a complicated explanation of how to use hominy as a substitute.
I've never been tempted, and I *love* tamales.
If you're thinking of the American-type that they sell in Chicago (probably
other places, too) Jane Butel's book might have something relevant.
John Ritz
ri...@ldyday.enet.dec.com
ri...@smaug.enet.dec.com
"It's freedom of speech...as long as you don't say too much."
Neville Bros.
Tom Buesing
You won't like it.
True authentic tamales are made by boiling the head of a pig. Then scraping
off all the flesh: ears, eyes, brain, hair, etc, then grinding together
to make the meat stuffing. Remember, since mexican cooking comes from an
agrarian society, it is based of the philosophy of not wasting anything.
Tom Buesing
P.S. there are good not-so-true, not-so-authentic tamale recipes available.
Susan Conrique
is completey W R O N G !!!!!!!!
Just because the Mexican society is an agrarian society does not mean that
it resorts to scavanger tacticts to produce its cuisine.
Preparing tamales is a long and complicated process if you do not live in
an area where most of the ingredients are readily available.
Unfortunately, I do not have the recipe here with me but I will post it
later. I just had to get that off of my chest.
John David Auwen
>true authentic tamales:
>You won't like it.
You might if you try them and don't know what's in them. It's got the
same basic ingredients as "scrapple" or hot dogs made with pork in them.
>True authentic tamales are made by boiling the head of a pig. Then scraping
>off all the flesh: ears, eyes, brain, hair, etc, then grinding together
>to make the meat stuffing. Remember, since mexican cooking comes from an
>agrarian society, it is based of the philosophy of not wasting anything.
It's correct that the head is used, but the eyes and hair are not included
in the meat stuffing. You forgot to mention the tongue, which adds a
lot of flavor to "authentic" tamales.
>P.S. there are good not-so-true, not-so-authentic tamale recipes available.
You can substitute pork chops or roast but the flavor is not as good.
Dave Auwen
au...@convex.COM
Chris Bunsen
true authentic tamales:
You won't like it.
True authentic tamales are made by boiling the head of a pig. Then scraping
off all the flesh: ears, eyes, brain, hair, etc, then grinding together
to make the meat stuffing. Remember, since mexican cooking comes from an
agrarian society, it is based of the philosophy of not wasting anything.
Tom Buesing
P.S. there are good not-so-true, not-so-authentic tamale recipes available.
----------
Chris Bunsen
NO, a pig head is used to make a special "Christmas tamale".
There is NOT supposed to
be any hair in it....
But, if someone finds a tooth, its considered a good luck omen.
A tamale can have anything in it (or nothing) and still be cosidered authentic.
Chris Bunsen
HP
Corvallis Or
James Hensley
and other (to me) undesirable ingredients. Well, My grandmother is from
New Mexico, and she and all her sisters and a few of my aunts all have another
'authentic' method. First, New Mexico red chiles are roasted over a fire
(It's best to wear gloves) and stripped of the skin. These are the big ones.
(about 6" to a foot long, 1 to 2 inches wide at the base) Then, a runny red
sauce is prepared using a cone-shaped metal colander and a cone-shaped wooden
implement that looks like a pretty good weapon. Pork/beef roasts are
cooked, then re-cooked in the chili sauce for a while (a few hours).
When the meat is done, it should be falling apart. Corn husks and 'masa harina'
are bought from the local mexican food place (One of my aunts goes down to
tijuana for hers), and the husks are washed and dried, and filled with a a
couple big spoonfuls of masa, and then meat. In the center of each tamale a
single black olive is placed. The tamales are then steamed, and then can be
frozen and re-steamed. I have also tried sweet tamales, (special for
christmas) but didn't like them near as much as the meat ones. My family also
makes empanadas, sweet meat pies, if anyone wants a recipe I'll ask my
grandmother. This usually turns out to be a multi-person event, and spans
a couple of days. It's usually around the holidays. Come to think of it,
I'll have to urge the creation of a batch soon.
Tamales are my favorite mexican food, but anything besides homemade is a
disappointment.
James Hensley, Locus computing corporation, San Diego
(jp...@locus.com) -- opinions own, not employer's;
I live with snakes and lizards and other things that go bump in the night..
To me every day is halloween; I've given up hiding and started to fight
From (or Sender) name not authenticated.
In article <19...@oolong.la.locus.com> jp...@matar.la.locus.com (James Hensley) writes:
>Then, a runny red
>sauce is prepared using a cone-shaped metal colander and a cone-shaped wooden
>implement that looks like a pretty good weapon.
////
i just noticed one of these conical collanders
in our local gourmet-utensil emporium, and
i wondered for what, and how, they are typically used.
any clues?
michelle
mich...@sco.COM
Debra Deutsch
chinoise, after the stereotypical Chinese hat it is said to resemble.
Its primary use is as a kind of strainer/puree-maker (similar to what
a food mill accomplishes). You put soft food in the "hat" and force
it through the little holes using the the wooden pestle. This usually
works very quickly and very well. I have also used my chinoise (it is
fairly large) to strain frying oil. I suspend the chinoise in a large
pot, line it with a coffee strainer (or several thicknesses of paper
towel), and pour the oil into the chinoise.
Debbie Deutsch
Andrew Duane
>In article <19...@oolong.la.locus.com> jp...@matar.la.locus.com (James Hensley) writes:
>>a cone-shaped metal colander and a cone-shaped wooden
>>implement that looks like a pretty good weapon.
>i just noticed one of these conical collanders
>in our local gourmet-utensil emporium, and
>i wondered for what, and how, they are typically used.
>any clues?
I don't know the official name for it, but it is simply a strainer
with a sort of pestle (the wooden implement). The pestle is used to
crush/push stuff through the screen. This makes it great for things
like tomato sauce where you want the tomatoes pulverized to a liquid.
Andrew L. Duane (JOT-7) w:(508)-685-7200 X122
Samsung Software America decvax!cg-atla!samsung!duane
1 Corporate Drive uunet/
Andover, MA. 01810 du...@samsung.com
Only my cat shares my opinions, and she prefers to use the cuisinart.
roger campbell
>in our local gourmet-utensil emporium, and
>i wondered for what, and how, they are typically used.
>
>any clues?
Michelle,
They are Greeeaaaaatt for homemade applesauce. You can cook the
apples without peeling or coring, dump the cooked apples into the
collander, and run the wooden mallet around the inside surface. It
separates the apple flesh from the seeds and skin beautifully.
--------------------------------------------------------------
>
>michelle
>mich...@sco.COM
------------------------------------------------------
..There is no indigestion worse than that which comes
from having to eat your own words.
Roger Campbell State Univ. of New York at Buffalo
(716) 636-3547
BITNET: CAMPBELL@UBVM
INTERNET: camp...@acsu.buffalo.edu
Linda Hoover
My mom has used hers on a regular basis, it is the key to making
fantastic applesauce, apple butter, pear butter, and assorted
other wonders of the culinary world. If I could find one for
a good price I would definately add it to my limited kitchen.
I don't believe that there is anything that can work the same
kind of consistancy out of most foods. It is much MUCH better
than a food processor for pureeing a truly smooth sauce.
msie...@hayes.uucp
> I don't believe that there is anything that can work the same
> kind of consistancy out of most foods. It is much MUCH better
> than a food processor for pureeing a truly smooth sauce.
This is just the device my family uses to process persimmons.
It does a great job of separating the pulp from the seeds and skin.
--
Mike Sieweke ...!uunet!hayes!msieweke
Hayes Microcomputer Products msie...@hayes.uucp
Norcross, Georgia hayes!msie...@uunet.uu.net
Ed Felton
James Hensley writes:
Then, a runny red
sauce is prepared using a cone-shaped metal colander and a cone-shaped
wooden implement that looks like a pretty good weapon.
michelle murdock writes:
i just noticed one of these conical collanders
in our local gourmet-utensil emporium, and
i wondered for what, and how, they are typically used.
any clues?
michelle
mich...@sco.COM
Yes. It is used to press the flesh of fruits and vegetables. For example,
you would take Pumpkin (seasonal choice) and chop it up, and simmer it a while.
Then you would take the hunks of steaming hot pumpkin (don't use you hands, use
a spoon) and put then into this thing. They wooden implement goes in, and you
wind it around and around, pressing the pumpkin flesh through all the little
holes. It works out very nicely.
Good Luck and Bon Appetit!
Marco A. Pinones I.
post 10 or 12 recipes. Just tell me if you're *really* interested.
Marco A. Pinones
Monterrey, N. L.
Mexico
Eric Hughes
[re: conical colander and wooden masher]
>It is used to press the flesh of fruits and vegetables.
If I remember correctly, this implement is called a China Cap.
Anybody know any other names?
Eric Hughes
hug...@ocf.berkeley.edu
sbi...@desire.wright.edu
They are ideal when canning for converting tomatoes into tomato juice.
Also not too bad for ricing potatoes.
Susan Kenzler
> in our local gourmet-utensil emporium, and
> i wondered for what, and how, they are typically used.
>
> any clues?
>
> michelle
> mich...@sco.COM
>
My mother always used it to make applesauce which, BTW, is great spooned
over ice cream while the applesauce is still hot.
Susan
Newsgroups: rec.food.cooking
Subject: Pointed Colanders
Summary:
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References: <1990Nov26.2...@mthvax.cs.miami.edu> <2752A67...@ics.uci.edu>
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Keywords: recipe vegan
ACPS...@ryerson.ca
more quickly and effectivly than a rounded semi-spherical one.
It works on the principal of liquid/water adhesion.
But this is only my guess.
/ /|\ \ AND GOD SAID....
/ / | \ \
/_____/____|____\_____\
/ \ | / \
/ \ | / \
/ \|/ \ AND THERE WAS LIGHT! BLACKTHORNE
bruce bowser
> In article <11...@scorn.sco.COM> michelle (michelle murdock) writes:
> >
> >i just noticed one of these conical collanders
> >in our local gourmet-utensil emporium, and
> >i wondered for what, and how, they are typically used.
> >
> >any clues?
> -----------------------------------------------------------
> Michelle,
> They are Greeeaaaaatt for homemade applesauce.
Yasser
Homer
reason: You don't have a life of your own, so you leech of John's
life. I didn't know Assman Hank was the same.
Bruce
Gary
Cindy Hamilton
Add some sliced pimiento-stuffed green olives to tuna salad.
favor of moistening flaked tuna with lemon vinaigrette, adding
parsley, and letting it marinate for a few hours. Then on top
of a composed salad of romaine mixed with thinly sliced scallion
greens, sliced cucumber, tomato chunks, and thinly sliced radishes.
--
Cindy Hamilton
dsi1
> Add a bit of apple to tuna fish salad. You won't be sorry.
https://pbs.twimg.com/media/AtBk5KUCQAEVneX?format=jpg&name=large
bruce bowser
Bruce
> Hi!!
> Does anybody have a GREAT recipe for authentic Tamales??
> Thanks a lot!!
> jenny
better. There's a poverty cycle, but there's probably also an obesity
cycle.
Ritchie
Jeßus
<bruce2...@gmail.com> wrote:
>The foreigners from Africa
LOL.
GM
B-)
--
GM
Jeßus
I'm just wondering now who ISNT a 'foreigner' and why not?
Oscar
Pascal
bruce bowser
Umberto
Sheldon Martin
>On Friday, February 4, 2022 at 5:41:33 PM UTC-5, Jeßus wrote:
>> On Fri, 4 Feb 2022 14:37:02 -0800 (PST), GM
>> <gregorymorr...@gmail.com> wrote:
>>
>> >On Friday, February 4, 2022 at 4:21:37 PM UTC-6, Jeßus wrote:
>> >> On Fri, 4 Feb 2022 07:55:14 -0800 (PST), bruce bowser
>> >> <bruce2...@gmail.com> wrote:
>> >>
>> >>
>> >> >The foreigners from Africa
>> >>
>> >> LOL.
>> >
>> >
>> >"Dr Livingstone, I presume?"
>> >
>> >B-)
>>
>> It just cracked me up... "foreigners from Africa ". How quaint.
>> I'm just wondering now who ISNT a 'foreigner' and why not?
>
>I bet no one born in the United States would ever put fruit into chicken stew.
Bruce
> Hi!!
> Does anybody have a GREAT recipe for authentic Tamales??
> Thanks a lot!!
> jenny
dweller who collects grudges against society and develops kook
theories out of frustration.
Patrick
> Hi!!
> Does anybody have a GREAT recipe for authentic Tamales??
> Thanks a lot!!
> jenny
Hank Rogers
Is raisons just regular brooklyn rat turds?
Or some kosher version from the deli?