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Originally Posted by braslvr
(Post 33827133)
It's tamale time! Always a 2 day project. Yesterday I made the pork, and Ms. braslvr made the sauce. Today they were combined, the masa was made, and she is folding and I'm steaming. Should make 80-100. I love tamales, and they freeze well.
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Originally Posted by braslvr
(Post 33827133)
It's tamale time! Always a 2 day project. Yesterday I made the pork, and Ms. braslvr made the sauce. Today they were combined, the masa was made, and she is folding and I'm steaming. Should make 80-100. I love tamales, and they freeze well.
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Originally Posted by corky
(Post 33827224)
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?
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.
Originally Posted by BamaVol
(Post 33827228)
How many people does 100 tamales feed?
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Originally Posted by BamaVol
(Post 33827228)
How many people does 100 tamales feed?
Originally Posted by braslvr
(Post 33827303)
Two. :)
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Originally Posted by corky
(Post 33827224)
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?
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https://cimg5.ibsrv.net/gimg/www.fly...2d2a447de.jpeg
Mapo tofu, veggies, brown rice, and spicy rice cakes |
Originally Posted by BamaVol
(Post 33827323)
Over how many meals?
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Originally Posted by TWA884
(Post 33827342)
Evan Kleinman posted a link on the web page of her Good Food radio program to Gab Chabran’s seasonal recommendations:
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Angel hair pasta with pancetta, tomatoes, kalamata olives and topped with Parmesan & toasted breadcrumbs.
https://cimg3.ibsrv.net/gimg/www.fly...f1bbf96f83.jpg |
friend’s house for poker
biryanizx, Milpitas ca carryout by host! paneer biryani chaat (snacks) Japanese whiskeys - Nikki and another I’m super drink https://cimg4.ibsrv.net/gimg/www.fly...4ec903591.jpeg https://cimg5.ibsrv.net/gimg/www.fly...cfdebdc10.jpeg
Originally Posted by Visconti
(Post 33826241)
It was good! Ordering rare definitely resulted, at least this time, in better results. It was probably medium rare when the chef had finished but ended up near almost medium on its way up to my room before that silver dome thing hotels like to place over the main course had been lifted.
Originally Posted by CoffeeTraveler
(Post 33827390)
Mapo tofu, veggies, brown rice, and spicy rice cakes
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Originally Posted by corky
(Post 33826520)
Well I am all for rule breaking and it isn't that I couldn't eat a big rib eye or lobster in the morning...I would just feel odd going to the trouble of cooking it plus I really like wine with a steak & I don't drink that in the morning. Eating a tbs of mayo out of the jar? Nothing unusual about that to me. I rarely eat just butter but I have been known to put so much butter on a piece of bread that it is almost like just the butter. Of course, these are all done very rarely because I don't want to die next week. I try to eat healthy at least 80% of the time.
I won't be buying that grass fed steak again for the reasons you stated. Besides the gaminess, it wasn't very well marbled. Thank god I grilled up a bunch of onions with it because they helped with the flavor. I would try the Aussie version. I love Australian lamb. 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. |
Originally Posted by Visconti
(Post 33828384)
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. 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. |
Originally Posted by phillygold
(Post 33828626)
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.
Originally Posted by phillygold
(Post 33828626)
Especially with the massive amount of healthy fish that I consume weekly.
Originally Posted by phillygold
(Post 33828626)
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.
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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 https://cimg3.ibsrv.net/gimg/www.fly...41723c742.jpeg Wide menu :) https://cimg6.ibsrv.net/gimg/www.fly...7e389c423.jpeg Fisk tikka https://cimg7.ibsrv.net/gimg/www.fly...7eada3545.jpeg Tandoori broccoli https://cimg8.ibsrv.net/gimg/www.fly...d6d47b711.jpeg Lamb chops What is left of the pappadams https://cimg5.ibsrv.net/gimg/www.fly...634a2fd58.jpeg Especially prepared no garlic mutton dum briyani https://cimg7.ibsrv.net/gimg/www.fly...4c26c5d04.jpeg Garlic naan Raita , cheese mayo & .. Close up of rogan josh and butter chicken https://cimg1.ibsrv.net/gimg/www.fly...10988a2db.jpeg With butter naan https://cimg4.ibsrv.net/gimg/www.fly...95579deab.jpeg Betel leaves ice cream & also mango / pistachio ice cream |
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