Text 18945, 93 rader
Skriven 2009-01-02 15:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Turrs - the epilogue
============================
  From: Nancy Backus

> Maybe they LIKE the fishy taste?


Tom (the boyfriend-in-law) says he does.

> Or they are starving....?  ;0

I do believe that was the case. Not so much as starving as yearning
for red meat after a year of fish.

  From: Dale Shipp

 JW> I still have two livers in the fridge; they are even scarier
 JW> smelling and will probably go to the back yard for the ravens.

> Which is what you probably should have done with the whole thing:-}}


I followed your advise. [g]

 HN> Do you know anyone who could smoke them for you?

 JW> I don't think that would help. They need bleeding, brining and heavy
 JW> seasonings.... or composting.

> I think you might be onto something with that last idea:-}}

The ravens got to them long before they composted.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tom's Tamales Part 2
Categories: Mexican
  Servings: 15

           Fillings

First off you should have some salsa. You should have some cheese (I
used Queso de Papa from the bodega) and some roasted chiles.
Poblanos are better than jalapenos if you're a spice pussy. Either
way you should just seed them and roast in a 350' oven for 20
minutes until they're soft but not mushy. I like my jalapenos pretty
crunchy so I roasted for less time.

Other fillings could be braised pork (I used a wayward pork chop
that I put in a small covered baking dish with some salsa at 250'
for 2 hours) and/or fresh cut corn, olives (I used Goya green
pimento stuffed), braised chicken thighs, etc. etc. The tamale is
really a blank slate, like a crepe or an omelet. Use whatever makes
sense to you and you will be rewarded by the forgiving nature of the
tamale. Tamales are hard to mess up.

Assembly Time

Now take a soaked husk and smear with 1/3 cup or so of masa and load
in your fillings. Don't go nuts because the husk needs to overlap on
the ends. A little dab of each will do yeah. I liked a sliver of
jalapeno, cheese, pork, salsa and some olives. All that is left to
do is roll them up and fold up one end. I know we have all seen
Bobby Flay or some such ass clown tying the ends with little corn
husk bows but that is NOT NECESSARY. The husk is just there to keep
all of your stuff together while it steams and nothing more. Relax.

Steam

Somehow I don't own a steamer basket. I have no idea how, but I
don't. What to do? I just took a bowl and placed it at the bottom of
the pot and stuck the ass end of the tamales in it after I filled
the pot with 2 inches of water. If you have one of those steamers
you're life is a little easier.

What now? Cover and boil. Don't let the water run out (I did but it
somehow worked out fine). Pull out a tamale after 45 minutes and
give it a taste run after it cools to judge when your tamales are
done. That's it.

Posted by tom.murder.murder.marcyville


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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