Text 7422, 97 rader
Skriven 2008-05-20 00:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Charcoal
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> nary a grill mark....
 DD> OTOH, my motorcycle club's annual spring picnic was yesterday. Hot
 DD> dogs, brats and burgers for the meat. On a gas grill ... but light
 DD> years better. You could tell that the stuff had been done over open
 DD> flame.

Over an open flame but like I said to Glen not IN the flames.

 DD> I'm not sure it's a proper moto-sickle bunch, though.
 DD> were still five long necks in the cooler

The last time I attended a proper biker party it was the extended
wedding celebration of a country and western singer and a biker. It
started in town with the wedding Friday afternoon, which was casual
but orderly, the first reception was at a grungy tavern which lasted
until 2 AM. Things resumed with a live concert by the girl's band
which was recorded by CBC in a provincial park Saturday and then the
real party began at the bar of a ski lodge in the hills. The owner
loved the business volume but was paranoid that things would turn
ugly and his place would get trashed. There was a bit of a panic
when he ran out of beer but he smartly sold shots at beer prices
which was very popular and still turned a profit. The bar did not
close at 2 AM as the law required. By 5 AM Sunday everyone had
passed out and then the bar closed; there was no liquor left in that
bar except a quarter of a bottle of creme de menthe. I must have had
fun and I may have bought a round for the house to toast the bride
at the first place as I received a $1200 VISA bill the next month
that seemed to have my signature on it. I burned the clothes I wore
that weekend as the drycleaner couldn't rescue them.

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

     Title: Blue Corn Mutton Tamales
Categories: Native, Lamb
  Servings: 36

           FILLING:
      1 lb mutton or lamb, cut into
    1/2    inch pieces
      1    garlic clove, minced
    1/2 md sized onion, minced
      1 ts coriander, ground
    Red chili powder
    Salt
      1 c  coarse ground cornmeal
           MASA:
      6 c  blue cornmeal
      2 TB baking powder
      3 c  water
      3 ts oil
     72    corn husks (soak corn husks
    in hot water until
    soft/pliable)

To make the filling, combine meat, garlic, onion, and coriander in a
large pot. Add water to cover and bring to a simmer. Cook until
tender, about 2 to 2 1/2 hours. Add red chili powder and salt to
taste. Gradually add cornmeal and stir until filling is about the
same consistency as "runny oatmeal." Remove from the heat and let
sit while you make the masa.

Mix the cornmeal and baking powder in a large bowl. Add the water
and oil and mix. Masa must be a bit thicker than a pancake batter.
Add small amounts of additional water and blue corn meal to achieve
needed consistency.

To assemble, lay corn husk out flat. Place masa inside middle of
corn husk about 1/4 to 1/2-inch thick. (depending upon amount of
filling used). Leave outer edges uncovered about 1-inch on each
side. Place filling in center of Masa and fold in each side. Next
fold the bottom upward.

Place tamale in 2nd corn husk and repeat with tamale in opposite
direction of first husk.

Fold and tie with small strips of corn husks. Place in gently
boiling water for 60 to 90 minutes.

Source: Indian Pueblo Cultural Center Albuquerque

From: Mignonne

MMMMM-------------------------------------------------




Cheers

YK Jim


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