Bread
- Thread starter Janne
- Start date
Who likes tamale pie? Think of a Tex/Mex modification of cottage pie. Substitute cooked tamale filling for the bottom portion, and cornbread batter for the the top portion (instead of mashed taters)
Paul (Prudhomme) told me his ancestry and about the incredible movement of the Acadiens.
He explained the French/German fusion taste that the French Acadian men were placed in one area, and some miles upstream there was a German settlement, and that the German ladies preferred the French loverboys.....
RIP Chef Prudhomme!
He explained the French/German fusion taste that the French Acadian men were placed in one area, and some miles upstream there was a German settlement, and that the German ladies preferred the French loverboys.....
RIP Chef Prudhomme!
I could eat that tamale pie. I keep looking at the bundles of corn husks in my cupboard and dreaming of a day
so settled that I get inspired to make a BIG batch. Have a new Hamilton Beach stand mixer that needs testing anyway.
The best corn. Roast the cobs and shuck my own?
so settled that I get inspired to make a BIG batch. Have a new Hamilton Beach stand mixer that needs testing anyway.
The best corn. Roast the cobs and shuck my own?
The history of Cajun cuisine is awesome. They brought the French Canadian influence with them then fused it with the Afro-Caribbean and Spanish culture they found in Louisiana. Think of jambalaya as a Cajunized Paella.
And the sausages..........
Cornhusks, Robson ?
You can make stuff from those. I am drying a bunch, a few at a time ( we buy the corn on the stalk with the husks attached) and when I have enough I will infuse them with clear dual mix glue and make kind of knife handle material.
Cornhusks, Robson ?
You can make stuff from those. I am drying a bunch, a few at a time ( we buy the corn on the stalk with the husks attached) and when I have enough I will infuse them with clear dual mix glue and make kind of knife handle material.
The wide sheet-like leaves which surround the corn cob.
Much different than any of the narrower type grown anywhere near (500km) me.
You get the tamale filling made up and stuff the husk leaves like little packages then steam them.
Best is to reheat them tomorrow.
Today just might be a bread day. In partner's house. No idea where she keeps the pans (baguettes, maybe?)
Much different than any of the narrower type grown anywhere near (500km) me.
You get the tamale filling made up and stuff the husk leaves like little packages then steam them.
Best is to reheat them tomorrow.
Today just might be a bread day. In partner's house. No idea where she keeps the pans (baguettes, maybe?)
I like to make bread in my frying pan, whole meal flour, milk powder, custard powder, sugar, baking soda, cinnamon and water to make a rough dough and rake a few coals out of the fire and set the pan on top of them.
A bit more to tamales than just wrapping the filling in the husks though, First you have to wrap the masa dough around the meat filling and THEN wrap them in the dried corn husks.
Good, old Maseca and whipped lard. First time, I didn't think that my dough was ever going to float.
Then, all of a sudden, I'm good to go. Used a big bison roast, lots of cumin.
Then, all of a sudden, I'm good to go. Used a big bison roast, lots of cumin.
Interesting bread! Sounds like a version/(adopted for local supplies) cornbread!
Cow isn't bison. Never will be as good.
Making a batch of tamales is no simple undertaking.
It's quite tedious but I'll do it for the dinner!
With the masa, I never think to include any sort of bready thing.
My habit is refried beans.
Making a batch of tamales is no simple undertaking.
It's quite tedious but I'll do it for the dinner!
With the masa, I never think to include any sort of bready thing.
My habit is refried beans.
Yep. And it was the Spanish that introduce beef and pork as well.
so this week i've made..pizzas, currry naam(ish) flatbreads, flatbreads with cumin and sesame seeds and tonight a pain d'epi. Good stuff.
