I am out of the tamale business. I have made them for a few years and I love having them in my freezer but last year I declared was my last year going to all of that trouble. The damn husks kept splitting and it wasn't fun anymore, especially when the Del Real ones are really good. I am impressed that you made your own masa...we bought ours from the Mexican market in a big bag...already made. Did you use lard?

How many people does 100 tamales feed?

Yes, this time we did use lard. Often we use Crisco. Also this time I smoked the pork for 5 hours before it went into the pot to finish cooking.
We've never tried the pre-made masa. Maybe next time as we now live in a place that actually has Mexican markets. Making the masa is the easiest part of the whole deal though.

Two.

Over how many meals?

Evan Kleinman posted a link on the web page of her Good Food radio program to Gab Chabran�s seasonal recommendations:

Mapo tofu, veggies, brown rice, and spicy rice cakes

I usually have 3 and the Ms. 2 per meal, so 20ish? We are having dinner guests Tuesday, and we always give some away. I'd expect 10-12 meals for 2 out of the freezer over the next year.

11th engagement anniversary dinner at home.

Northgate market has some decent ones too. I like the DelReal ones too but I don't like having to buy a dozen of one flavor.

Angel hair pasta with pancetta, tomatoes, kalamata olives and topped with Parmesan & toasted breadcrumbs.

friend�s house for poker
biryanizx, Milpitas ca carryout by host!
paneer biryani
chaat (snacks)
Japanese whiskeys - Nikki and another

I�m super drink






big yay. I�m so excited that my advice worked.

Recipe please on mapo tofu - I tried making mapo tofu and the Sichuan peppercorns never gave me results. Now I sigh and use lkk mapo tofu sauce which actually has the numbing.

Tastes especially in food are, of course, highly individualized but, generally speaking, the concept of grass-fed beef definitely sounds a whole lot more appetizing in theory and on paper than its experience in reality

In my view, most who have grown up with USDA Prime cornfed beef will likely find the grass-fed version here underwhelming, overly lean, too chewy, gamey in a bad way (unlike the dry-aged type) and the only thing more overhyped than the marketing is its price—buyer’s remorse comes to mind here. Conversely, the experience is the almost the direct opposite when those who have grown up with grass-fed beef try our cornfed ones for the first time, and you can see their expression on that first bite that just screams, “wow, this is better than anything I’ve ever had.”

And, to put into context, while I may not have covered the globe as extensively as some of you FT’ers here, I have been to my share of places where I’ve tried the best steaks they have to offer including Kobe and Matsuda (Matsuzaka) beef in Japan; and, in my very humble opinion, I’d take the best Chicago ribeye over any of them everyday of the week and twice on Sundays.

And, to your point, the correct wine pairing can potentially be sublime. A well marbled dry aged ribeye (think David Burke’s steakhouse in Chicago before it closed) is still the best pairing I’ve ever had with a fine Cabernet with that sought-after strong taste of cassis—again, IMHO pairs better with our steaks than anything I’ve ever had in France.

I agree with the above. I�m also not a fan of grass fed beef. I know all about the health benefits, however sneaking a dry aged, grain fed Kansas City strip (my favorite cut) into my very occasional consumption, is a risk worth taking in my view. Especially with the massive amount of healthy fish that I consume weekly.
As for the wine, my preference is with a fine Italian Barolo. Cabs tend to have a sledgehammer effect on me. I prefer a slightly more mellow Italian red, such as the aforementioned Barolo, or even an Amarone.

However as you mention, tastes vary.

Agreed. While only speaking for myself and my natural immaturity, but I'm not eating anything healthy if I don't like the taste. Life's too short! LOL

Fish, I like, and can consume it all day. It's kind of like my veggie where I use to offset all the meat I generally consume unabated. By the way, I recall the pic where you caught what appeared to be a boatload of fish. One of these days, I'm gonna have to ask for your secret; I've been fishing a few times, and have never caught anything, ever.

In my view, great pairings. I recall a childhood friend who was from KC swore that they had the best steaks. Steak in KC is on my to-do list and, perhaps, if world wide travel is once again restricted, I can visit KC and cross it off my ever growing bucket list.

Dinner - tried another country . Another scrumptious Advent meal to compensate for no travels with
Refreshing mocktail with fresh juices - mango , orange , pineapple, strawberries , .. & grenadine syrup & others with Palauaner & Ashahi beers

The photos & captions disappeared of our North Indian meal , try post again soon .. here ‘ s the menu first



Wide menu


Fisk tikka

Tandoori broccoli

Lamb chops

What is left of the pappadams

Especially prepared no garlic mutton dum briyani

Garlic naan
Raita , cheese mayo & .. Close up of rogan josh and butter chicken

With butter naan


Betel leaves ice cream & also mango / pistachio ice cream