Originally Posted by Pawnmower:
The most common mistakes are not enough moisture in the dough, not enough flavor in the masa, and letting the dough dry out.
I bet you could make AWESOME tamales. You just need them fresh and moist and flavirful. Nothing worse than bland dry masa.
I'm a big fan of mixing some if the salsa into the masa from whatever meat you fill with. Lots of mantecs and chicken broth.
Platano leaf helps keep moist. No corn husk
The dough wasn't dry. The flavor needed work I suppose but I was surprised that was even in them. I think it was unexpected but more of a texture thing. To be honest, the husk is what intrigued me to try them. I thought those were cool looking. [Reply]
Originally Posted by Fire Me Boy!:
Same way for me. I've hated grits my whole life. Until I discovered a chef that treated the right. Now I make them at home semi-regularly.
I cannot find any around here. Not even at the natural market or Fresh Market. No one carries them. Not the stone ground anyway. I got some two years ago at a Christmas show in Panama City. So I guess I'll have to re-order more online. What a drag to do that an pay shipping. [Reply]
And you would think being in the south that some organic or natural food market would carry stone ground grits. We even have a new Whole Foods but nothing there either. [Reply]
Originally Posted by BucEyedPea:
I cannot find any around here. Not even at the natural market or Fresh Market. No one carries them. Not the stone ground anyway. I got some two years ago at a Christmas show in Panama City. So I guess I'll have to re-order more online. What a drag to do that an pay shipping.
Bummer. Maybe because I'm in the Deep South, I can find them in the grocery. But there's a small granary that provides them for one of the upscale restaurants, and I get mine (and fresh eggs) from them. [Reply]
Originally Posted by BucEyedPea:
And you would think being in the south that some organic or natural food market would carry stone ground grits. We even have a new Whole Foods but nothing there either.
You're in Florida, right? That's IN the south, but it's definitely not the South. Drive to Georgia or Alabama and stock up. [Reply]
Originally Posted by Fire Me Boy!:
You're in Florida, right? That's IN the south, but it's definitely not the South. Drive to Georgia or Alabama and stock up.
I am outside of Tampa Bay up the coast to the north more. I didn't think of that. There's an idea. I believe I've an assignment coming up in January in Georgia. It will depend on my hours as things can be scheduled uber tight making things rush, rush. [Reply]
Ordered a pretty meh bowl of ramen yesterday. It was Korean style with shrimp and kimchi. I felt it was overpowered by green onion and the shrimp stock didn't have near the depth that the pork broth has. Oh well, you win some and you lose some.
That's true too. I'm not in love with Tamales but getting homemade ones once a year is a nice treat. I do grow tired of them rather quickly though so a dozen usually does me. [Reply]
Originally Posted by srvy:
Speaking of Aldi have you tried the Priano Marinara sauce they sell? Thats about as good as it gets for store bought. ATK should put that one in there taste test!
The family that started Ragu makes Aldi sauces. They sold the Ragu brand in the '60s and started another company. They now make pasta sauce for Aldi along with sauces for Rinaldi and Newman's Own.
There used to be a great website that listed who made Aldi products. It was quite interesting to see who made products for them. [Reply]
I prefer ceviche on tamales. Otherwise I won't eat a tamale. But usually it is just ceviche over a tostada with a light layer of mayo, or sliced avocado. [Reply]
