Your Food Thread

[Collar_N_Cuffs]

What temperature to you run your smoker for pork ribs.

225

 

[thør]

225

The magic number.

 

[Aquagal]

Taco Loco makes okay tamales.

I'm going back!

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....

We used to live on those, top ramen and Michelob Light.

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.

I don't think I crave the nostalgic tamale at all, but I do smile when I see them in the store.

I went from the regular ninja to the super ninja. I like it good. I went up in power because I struggled making pesto in bulk. Seems I was always opening the top and stirring it and blending over and over for it to get good and mixed. The super one seems to be enough power to get the consistency I like.

 

[thør]

I'm going back!

Call them before you go. I forget what day they make 'em.

 

[Aquagal]

Your package went out today. There's some other goodies in there that you may like. Sorry it's been longer than I wanted.

Soup for me! I love my box of goodies, thank you!

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

This looks great. Like I'd want to lick the rib before taking a bite.

 

[Collar_N_Cuffs]

The magic number.

Well, I say 225, but with charcoal in a firebox on the side it's really 215ish to 235ish through 6 or so hours.

 

[Aquagal]

Call them before you go. I forget what day they make 'em.

Oh. I wouldn't have thought of that, thanks!

 

[thør]

Like I'd want to lick the rib before taking a bite.

As it should be.

Well, I say 225, but with charcoal in a firebox on the side it's really 215ish to 235ish through 6 or so hours.

Well, we do our best.

Oh. I wouldn't have thought of that, thanks!

I need to call them and get some fresh for lunch.

Now, to bed.

 

[Que]

I'm going back!



We used to live on those, top ramen and Michelob Light.



I don't think I crave the nostalgic tamale at all, but I do smile when I see them in the store.

I went from the regular ninja to the super ninja. I like it good. I went up in power because I struggled making pesto in bulk. Seems I was always opening the top and stirring it and blending over and over for it to get good and mixed. The super one seems to be enough power to get the consistency I like.

I got some masa because I was thinking about trying my hand at tamales. I read the instructions. a POUND of lard???? Till it floats? I don't worry too much about my fat intake, but a POUND??

 

[Collar_N_Cuffs]

Aquagal - your tamales sound fantastic. I make 15 dozen or so every December. This coming year I intend to try sweet tamales for the first time. I normally just do pork butt.

Have you ever done sweet?

 

[Collar_N_Cuffs]

I got some masa because I was thinking about trying my hand at tamales. I read the instructions. a POUND of lard???? Till it floats? I don't worry too much about my fat intake, but a POUND??

Just believe that a lot of it melts away as you steam the tamales

 

[Lyricalli]

We used to live on those, top ramen and Michelob Light.

I don't think I crave the nostalgic tamale at all, but I do smile when I see them in the store.

I went from the regular ninja to the super ninja. I like it good. I went up in power because I struggled making pesto in bulk. Seems I was always opening the top and stirring it and blending over and over for it to get good and mixed. The super one seems to be enough power to get the consistency I like.

I don't crave the canned tamale, but I'm occasionally tempted when I see them. Ramen, however? That I do get occasional cravings for. When I do these days, I toss out the flavor packet, and I cook the noodles in a better broth. I should probably just find the noodles somewhere. hehe

Appreciated the info on the Ninja. Thanks.

 

[Aquagal]

I got some masa because I was thinking about trying my hand at tamales. I read the instructions. a POUND of lard???? Till it floats? I don't worry too much about my fat intake, but a POUND??

I'm laughing at this. A POUND!! I don't know how much it weighed but I think I doubled the recipe and it called for 2/3 cup per serving, so I doubled. I ended up making another single batch up when I ran out. I didn't weigh it. Do you plan on eating them all yourself?

What do you mean til it floats? I made mine til the texture was spongy like.

Aquagal - your tamales sound fantastic. I make 15 dozen or so every December. This coming year I intend to try sweet tamales for the first time. I normally just do pork butt.

Have you ever done sweet?

I envy you making 15 dozen! Surely you have help.

Sorry, I've never made them nor will I probably ever do so. I tried them once and I could barely get it down. It was so wrong to wrap my head around raisins being in there.

Good luck to you!

 

[juttjaw]

I'm going back!



We used to live on those, top ramen and Michelob Light.



I don't think I crave the nostalgic tamale at all, but I do smile when I see them in the store.

I went from the regular ninja to the super ninja. I like it good. I went up in power because I struggled making pesto in bulk. Seems I was always opening the top and stirring it and blending over and over for it to get good and mixed. The super one seems to be enough power to get the consistency I like.

I got seduced into a ninja 3 years ago. The thing that I had a huge problem with was the plastic gears on the blade to machine connection .. You push it to hard and you end up with little black plastic pieces floating in your food. That and the access port on top keep would break off within a month. I have to wad up a paper towel and stuff it in the hole just to use the damn thing. I'm dreaming of a "vitamix" .. After the sticker price, it's the best option out there.

So I'm told through late night infomercials...

 

[Aquagal]

Just believe that a lot of it melts away as you steam the tamales

Yes, this! My steam water was greasy. Just pretend it's all in there.

I don't crave the canned tamale, but I'm occasionally tempted when I see them. Ramen, however? That I do get occasional cravings for. When I do these days, I toss out the flavor packet, and I cook the noodles in a better broth. I should probably just find the noodles somewhere. hehe

Appreciated the info on the Ninja. Thanks.

You're welcome.

Night thor! Snow tomorrow!

 

[Aquagal]

I got seduced into a ninja 3 years ago. The thing that I had a huge problem with was the plastic gears on the blade to machine connection .. You push it to hard and you end up with little black plastic pieces floating in your food. That and the access port on top keep would break off within a month. I have to wad up a paper towel and stuff it in the hole just to use the damn thing. I'm dreaming of a "vitamix" .. After the sticker price, it's the best option out there.

So I'm told through late night infomercials...

Oofta, I would have taken it back.

You can get Vitamix after you buy the $100 thermometer that won't break.

 

[Collar_N_Cuffs]

I envy you making 15 dozen! Surely you have help.

Sorry, I've never made them nor will I probably ever do so. I tried them once and I could barely get it down. It was so wrong to wrap my head around raisins being in there.

Good luck to you!

Yes, I have a friend to share the work. Waaaay too much work for one person!

And I hear you on the sweet.. I only plan on making a dozen. Experimental. Sugar in the masa, cinnamon sugar dusted husks, and, umm, that's as far as I got for now

 

[juttjaw]

Oofta, I would have taken it back.

You can get Vitamix after you buy the $100 thermometer that won't break.

Hey, spending $800 on a blender and a thermometer doesn't sound frivolous... Wait... Do you need electricity to run a Vitamix??

 

[Que]

I'm laughing at this. A POUND!! I don't know how much it weighed but I think I doubled the recipe and it called for 2/3 cup per serving, so I doubled. I ended up making another single batch up when I ran out. I didn't weigh it. Do you plan on eating them all yourself?

What do you mean til it floats? I made mine til the texture was spongy like.



I envy you making 15 dozen! Surely you have help.

Sorry, I've never made them nor will I probably ever do so. I tried them once and I could barely get it down. It was so wrong to wrap my head around raisins being in there.

Good luck to you!

I will freeze most of them if I make them. My roommate will probably have a couple on a cheat day, maybe. He's on a program. Eats 5,000 cals or something a day but mostly protein.

This was a premixed 5 lb bag of masa. I think just masa and water. The store had a big pile of them, which is what made me think of it. I guess tamale season is upon us. I should just buy from the little lady that comes up from Agua Prieta/Douglas and stalks the parking lot.

Ok it actually says "1/2 lb" It says to "heat 1/2 lb of lard, ix with masa and baking powder. Salt to taste." (I'm gonna taste uncooked masa and lard?) it goes on: "Masa is done when you place a small ball of masa into a glass of water and it floats to the top. (Do things float to the middle, or the bottom?)

My favorite line in the directions is at the bottom:

"Continuously check that the water does not completely dissolve."



I had a vague idea I would try and steam them in my little rice cooker. I do that to reheat tamales I buy, but I guess you actually boil them?

I thought they needed up out of the water. Can you stack layers and layers of them? I have a very big pot I could use.

I probably should try a test batch.

 

[Que]

I'm laughing at this. A POUND!! I don't know how much it weighed but I think I doubled the recipe and it called for 2/3 cup per serving, so I doubled. I ended up making another single batch up when I ran out. I didn't weigh it. Do you plan on eating them all yourself?

What do you mean til it floats? I made mine til the texture was spongy like.



I envy you making 15 dozen! Surely you have help.

Sorry, I've never made them nor will I probably ever do so. I tried them once and I could barely get it down. It was so wrong to wrap my head around raisins being in there.

Good luck to you!

Some places in Tucson sell "Green corn tamales" not sure what goes on with those but they are sweet. I thought that was what sweet tamales were. I think they have a strip of green chile in them.

 

[Aquagal]

Yes, I have a friend to share the work. Waaaay too much work for one person!

And I hear you on the sweet.. I only plan on making a dozen. Experimental. Sugar in the masa, cinnamon sugar dusted husks, and, umm, that's as far as I got for now

See, my head says the only thing that raisins belong in is Thanksgiving dressing.

Hey, spending $800 on a blender and a thermometer doesn't sound frivolous... Wait... Do you need electricity to run a Vitamix??

You might as well use a mortar and pestle.

I will freeze most of them if I make them. My roommate will probably have a couple on a cheat day, maybe. He's on a program. Eats 5,000 cals or something a day but mostly protein.

This was a premixed 5 lb bag of masa. I think just masa and water. The store had a big pile of them, which is what made me think of it. I guess tamale season is upon us. I should just buy from the little lady that comes up from Agua Prieta/Douglas and stalks the parking lot.

Ok it actually says "1/2 lb" It says to "heat 1/2 lb of lard, ix with masa and baking powder. Salt to taste." (I'm gonna taste uncooked masa and lard?) it goes on: "Masa is done when you place a small ball of masa into a glass of water and it floats to the top. (Do things float to the middle, or the bottom?)

My favorite line in the directions is at the bottom:

"Continuously check that the water does not completely dissolve."



I had a vague idea I would try and steam them in my little rice cooker. I do that to reheat tamales I buy, but I guess you actually boil them?

I thought they needed up out of the water. Can you stack layers and layers of them? I have a very big pot I could use.

I probably should try a test batch.

Those directions are so weird. You do not boil them, you must steam them. They should not be immersed, ugh I would think they'd get soggy. Also place a white damp hand towel between tamales and lid. I used a red one and all my corn wrappers turned red.

I don't know about stacking, I've always stood them up right. I don't know anything about premixed and I didn't warm my lard. I blended it and whipped it with the beater and then mixed with the masa/stock mix. Try and use stock over just water if you have any, the extra flavor will be appreciated.

Some places in Tucson sell "Green corn tamales" not sure what goes on with those but they are sweet. I thought that was what sweet tamales were. I think they have a strip of green chile in them.

A strip of green would be some tasty vittles on the inside. I put a olive surprise on the inside of my meat. I'm curious how yours turn out!

 

[Aquagal]

Sorry for all the typos, I think I fixed them before the edit clause.

Night all!

 

[Collar_N_Cuffs]

I will freeze most of them if I make them. My roommate will probably have a couple on a cheat day, maybe. He's on a program. Eats 5,000 cals or something a day but mostly protein.

This was a premixed 5 lb bag of masa. I think just masa and water. The store had a big pile of them, which is what made me think of it. I guess tamale season is upon us. I should just buy from the little lady that comes up from Agua Prieta/Douglas and stalks the parking lot.

Ok it actually says "1/2 lb" It says to "heat 1/2 lb of lard, ix with masa and baking powder. Salt to taste." (I'm gonna taste uncooked masa and lard?) it goes on: "Masa is done when you place a small ball of masa into a glass of water and it floats to the top. (Do things float to the middle, or the bottom?)

My favorite line in the directions is at the bottom:

"Continuously check that the water does not completely dissolve."



I had a vague idea I would try and steam them in my little rice cooker. I do that to reheat tamales I buy, but I guess you actually boil them?

I thought they needed up out of the water. Can you stack layers and layers of them? I have a very big pot I could use.

I probably should try a test batch.

No, do not boil tamales, that would be disastrous.
Definitely steam them!
I learned how to make tamales from a 1st generation Mexican national that had no children and wanted to pass her recipe on. She taught me the "float" method of testing the masa. She was making little balls of masa and dropping then in water. They never floated, and she kept adding lard to the mix. Eventually I said.. Stop, or I won't eat this shit! She admitted at that point that the float test had never worked for her so I just go by the feel of the masa. And a recipe

 

[Que]

See, my head says the only thing that raisins belong in is Thanksgiving dressing.



You might as well use a mortar and pestle.



Those directions are so weird. You do not boil them, you must steam them. They should not be immersed, ugh I would think they'd get soggy. Also place a white damp hand towel between tamales and lid. I used a red one and all my corn wrappers turned red.

I don't know about stacking, I've always stood them up right. I don't know anything about premixed and I didn't warm my lard. I blended it and whipped it with the beater and then mixed with the masa/stock mix. Try and use stock over just water if you have any, the extra flavor will be appreciated.



A strip of green would be some tasty vittles on the inside. I put a olive surprise on the inside of my meat. I'm curious how yours turn out!

Black or green? Sonorans seem to like green olives.

I'm really lost on how I am going to do this. I was vaguely thinking I would make a shredded pork with green chile sort of stew to use as filling, since I like verde over rojo. I have only ever had the green corn tamales above or ones that had a redchile taste to them.

My ex was from around here originally and loved tamales. I hated them. They were always dry and tasteless, till I got here and tried some. Same with chile rellenos. There is a place her that makes them so well. Even the deli department of the one grocery store here (a chain store) makes decent rellenos.

ETA: I looked to see if Alton Brown had done tamales. He has never let me down before. Cornmeal??? As opposed to ground corn prepared with lime? that is not masa.

 

[juttjaw]

I will freeze most of them if I make them. My roommate will probably have a couple on a cheat day, maybe. He's on a program. Eats 5,000 cals or something a day but mostly protein.

This was a premixed 5 lb bag of masa. I think just masa and water. The store had a big pile of them, which is what made me think of it. I guess tamale season is upon us. I should just buy from the little lady that comes up from Agua Prieta/Douglas and stalks the parking lot.

Ok it actually says "1/2 lb" It says to "heat 1/2 lb of lard, ix with masa and baking powder. Salt to taste." (I'm gonna taste uncooked masa and lard?) it goes on: "Masa is done when you place a small ball of masa into a glass of water and it floats to the top. (Do things float to the middle, or the bottom?)

My favorite line in the directions is at the bottom:

"Continuously check that the water does not completely dissolve."



I had a vague idea I would try and steam them in my little rice cooker. I do that to reheat tamales I buy, but I guess you actually boil them?

I thought they needed up out of the water. Can you stack layers and layers of them? I have a very big pot I could use.

I probably should try a test batch.

I would love to reply to this... But alas, I am drunk.. I will refrain. I'm sure Aquagal said it all.. If only the words weren't blending together...