I'm gonna have country ham for supper. I was asking the dude in the meat department about a ham, when a guy behind me said "You need to go to Rice's - their ham is LEGENDARY!"
He really emphasized the "legendary" part, leading me to believe that Mr. Rice must have pulled a piece of bacon out of a stone and became the King of Pork, or something. [Reply]
Originally Posted by BucEyedPea:
Perhaps. I've had them once—never again. It was in the best Mexican restaurant we have here and I like their food. But tamales....Bleh! Meh!
I was "meh" on the until I had them at a place that know how to make them. [Reply]
Originally Posted by Fire Me Boy!:
I was "meh" on the until I had them at a place that know how to make them.
Ones I ate had some creamy corn filling in them—not much meat. In fact, I can't recall if there was any meat in them. They looked cool to order but I was really disappointed. Is that masa dough?
Oh wait, since it was 2009, I couldn't remember much more than I was disappointed. These had some pork in them but not much. Just wasn't flavorful. [Reply]
Originally Posted by Fire Me Boy!:
It's the chuck side of the ribeye. Very similar in taste, texture, etc. some here will say it's indistinguishable from ribeye, and those people don't know steak. But for generally half the cost, it is a DAMN FINE substitute.
Only way I can remember it is by calling them the Chuck E. Cheese of steaks. [Reply]
Originally Posted by BucEyedPea:
Ones I ate had some creamy corn filling in them—not much meat. In fact, I can't recall if there was any meat in them. They looked cool to order but I was really disappointed. Is that masa dough?
What were in yours?
The dough is mass, but they're usually filled with shredded pork. [Reply]
Originally Posted by Mennonite:
I'm gonna have country ham for supper. I was asking the dude in the meat department about a ham, when a guy behind me said "You need to go to Rice's - their ham is LEGENDARY!"
He really emphasized the "legendary" part, leading me to believe that Mr. Rice must have pulled a piece of bacon out of a stone and became the King of Pork, or something.
Not from Smithfield, VA therefore not the legendary nor the best country ham you can get. [Reply]
Interesting that this thread popped up again, since I am in the process of making a Belgian-style carbonade flamande. I am using Moose Drool brown ale, since I can't tell much difference with a very expensive and hard to find Flemish brown ale. So maybe it is more accurate to say I am making Montana carbonade of beef instead. I am going to trot out a new dessert for me tonight as well, lemon custard pie. [Reply]
