Your Food Thread

[thør]

Sometimes you just have to live life, and taste fully.

Indeed!

 

[Aquagal]

8 dozen???



Wanna made a trade for some of Pete's World Famous Green Chile?

I'd consider this.

 

[BradBigBrain]

Yay, soup for me!

I made tamales on Friday, they turned out so yummy!

Yummy....you hot chica!

 

[Saint Peter]

I'd consider this.

Say the word and it happens.

 

[Noor]

A woman in my allergy/histamine support group posted tonight that she was going to order barbecue and eat it in the car in the hospital parking lot. I bet at least 1/2 the list was tempted to join her. We all know it's a BAD idea, and there could be delayed reactions, but we all understood.

 

[Que]

A woman in my allergy/histamine support group posted tonight that she was going to order barbecue and eat it in the car in the hospital parking lot. I bet at least 1/2 the list was tempted to join her. We all know it's a BAD idea, and there could be delayed reactions, but we all understood.

That kind of puts it in perspective. There are plenty of foods I avoid or eat sparingly. There is nothing that I can't safely at least have a nibble of if the craving for it hits me. Craving something so bad that you would risk an awful reaction has to be as strong a craving as one gets.

 

[thør]

There's a 3 1/2 pound corned beef flat in the egg at 225°F.

It was delicious. And there will be hash, tomorrow!

 

[juttjaw]

I made tamales on Friday, they turned out so yummy!

What do you use for your masa liquid? I make a turkey stock and use the meat from the legs. My aunt who spent 20 years in Guatemala says that's what the Mayans used. I know the stock is the shit and I usually save it for other applications.

 

[Aquagal]

What do you use for your masa liquid? I make a turkey stock and use the meat from the legs. My aunt who spent 20 years in Guatemala says that's what the Mayans used. I know the stock is the shit and I usually save it for other applications.

I made a pork butt with whole garlic, beer, green chilies, and red chilies I ground up in the ninja. I used the stock from that for my masa juice. I added some ground red chili powder to the masa too and they cooked to more of a brownish-red than the yellowy color. I wanted more spice to my masa.

 

[juttjaw]

I made a pork butt with whole garlic, beer, green chilies, and red chilies I ground up in the ninja. I used the stock from that for my masa juice. I added some ground red chili powder to the masa too and they cooked to more of a brownish-red than the yellowy color. I wanted more spice to my masa.

I will admit to a not so spicy application to the masa. Last time I made them I thought it could use more. I don't have the hardware to make 8 dozen... We have a huge Hispanic population here... You'd think I'd hit up one of the markets and get a big steamer pot just for this...

P. S. I like the idea of the pork butt..

 

[sybarite_1]

Yummy thread

 

[Aquagal]

I will admit to a not so spicy application to the masa. Last time I made them I thought it could use more. I don't have the hardware to make 8 dozen... We have a huge Hispanic population here... You'd think I'd hit up one of the markets and get a big steamer pot just for this...

P. S. I like the idea of the pork butt..

I think the colored masa also made them prettier.

I think my local eateries always make them so dry that I can barely gag them down, so that was a big improvement. Spice can be added afterwards with a splash of hot sauce or seasoning, but there's no saving a dry tamale.

My big pot only held two dozen so I had that stove going for several hours. But really, if you're gonna make some, I have to put in my head I need to make a lot.

 

[juttjaw]

I think the colored masa also made them prettier.

I think my local eateries always make them so dry that I can barely gag them down, so that was a big improvement. Spice can be added afterwards with a splash of hot sauce or seasoning, but there's no saving a dry tamale.

My big pot only held two dozen so I had that stove going for several hours. But really, if you're gonna make some, I have to put in my head I need to make a lot.

Concured. Making them dry is the worst. I'd almost rather eat those nasty little Hormel tamales.

Almost..

I suppose the more you make them the less of a pain in the ass they are to make. Plus they're like candy.... I don't know if my arteries could hand 8 dozen..

 

[Aquagal]

Concured. Making them dry is the worst. I'd almost rather eat those nasty little Hormel tamales.

Almost..

I suppose the more you make them the less of a pain in the ass they are to make. Plus they're like candy.... I don't know if my arteries could hand 8 dozen..

Thankfully, I'm not eating ALL 8 dozen!

Edit : I remember those canned tamales I would eat living with my sister at 16 one summer!

 

[thør]

Thankfully, I'm not eating ALL 8 dozen!

Taco Loco makes okay tamales.

 

[juttjaw]

Taco Loco makes okay tamales.

No offense sir, but okay tamales are simply a byproduct of the feces left by one who has eaten GREAT tamales....

My first and only poop reference... I will now abstain.

 

[juttjaw]

Thankfully, I'm not eating ALL 8 dozen!

Edit : I remember those canned tamales I would eat living with my sister at 16 one summer!

Before I was educated, I used to chase a can of Dinty Moore Beef Stew with those awful little pricks... Oh to be 18 again... Young, careless, and sodium drunk....

 

[thør]

No offense sir, but okay tamales are simply a byproduct of the feces left by one who has eaten GREAT tamales....

My first and only poop reference... I will now abstain.

:eyeroll:

 

[Lyricalli]

I made a pork butt with whole garlic, beer, green chilies, and red chilies I ground up in the ninja.

I've been thinking about a Ninja. How do you like it?

Concured. Making them dry is the worst. I'd almost rather eat those nasty little Hormel tamales.

I think I was in my 20s when I finally had a real tamale. Until then, I'll I knew were the canned ones, which weren't in the house often, but occasionally. Sometimes, I see the cans, and I'm a little tempted to get some. Nostalgia, you know. Of course, I don't actually consider them tamales anymore.

 

[juttjaw]

:eyeroll:

Sorry, I've been reading your food related posts and follow them and drool at your fares.. No disrespect intended.

 

[juttjaw]

I've been thinking about a Ninja. How do you like it?





I think I was in my 20s when I finally had a real tamale. Until then, I'll I knew were the canned ones, which weren't in the house often, but occasionally. Sometimes, I see the cans, and I'm a little tempted to get some. Nostalgia, you know. Of course, I don't actually consider them tamales anymore.

HI...

Isn't it cruel at the shit we ate as children and accepted as good? However, I will never accept powdered milk as anything but powdered garbage.

 

[thør]

I think I was in my 20s when I finally had a real tamale. Until then, I'll I knew were the canned ones, which weren't in the house often, but occasionally. Sometimes, I see the cans, and I'm a little tempted to get some. Nostalgia, you know. Of course, I don't actually consider them tamales anymore.

I've never eaten a canned tamale. I have eaten restaurant tamales in Anchorage and in various places in Arizona.

Sorry, I've been reading your food related posts and follow them and drool at your fares.. No disrespect intended.

Okay

 

[Collar_N_Cuffs]

Because you folks seem to like meat
I normally post my food in the BDSM thread What's Cooking Good Looking, but I lurk here and felt like sharing Ribs on the smoker this weekend:

https://41.media.tumblr.com/162151e06ee1c099a8bb4aba88bb2d30/tumblr_nve93rSZCt1ttoj3bo1_400.jpg

 

[thør]

Because you folks seem to like meat
I normally post my food in the BDSM thread What's Cooking Good Looking, but I lurk here and felt like sharing Ribs on the smoker this weekend:

What temperature to you run your smoker for pork ribs.

 

[Lyricalli]

HI...

Isn't it cruel at the shit we ate as children and accepted as good? However, I will never accept powdered milk as anything but powdered garbage.

There was a good brand that doesn't exist anymore, that used to have a bit of cream (powdered of course) mixed in. It made a lot of difference. If I need it for things now, I will either use Nido powdered whole milk, or a blend of it and nonfat powdered milk. I never use it just for milk though, just recipe ingredients.

I've never eaten a canned tamale. I have eaten restaurant tamales in Anchorage and in various places in Arizona.

I wouldn't recommend them. I grew up in Virginia. While there is good Mexican food available here now, that wasn't true, at least in my little part of the world, 30-40 years ago. My father liked the canned tamales; he still does. They really shouldn't be called tamales, though.