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theabroma

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About theabroma

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  1. Yes, you can use the masa para tortillas for tamal dough. And, yes, you are correct: tortilla masa is more finely ground than that for tamales. The more finely ground flour will make a more dense masa, which, when pressed out and cooked on a hot comal, will retain some moisture, resulting in a cooked-on-the-outside,yet moist and slightly flabby tortilla ... desirable if you are going to roll it for enchiladas or fold it for tacos or quesadillas. For tamal masa, you want a rougher grind so that the masa, when steamed will be spongy rather than compact. So, what I have found works best for
  2. A chunky, dryish (not runny) guiso of smashed garbanzos, a 'picadillo' made with either meaty mushrooms or fried cubes of platano macho, and other spices and aromatics, and shredded Swiss chard in the masa, with crushed roasted garlic & onions, served with a rough chiltomate sauce. A friend makes them with butter masa, and fills them with ratatouille. Don't laugh. They're great. Just send us a digital doggie-bag, please. Theabroma
  3. Cuaresmenos are indeed jalapenos. They are called that because in Veracruz and surrounding climate regions the first harvest comes in around Easter (Cuaresma) time. It's kinda like Flor de Mayo and Flor de Junio in the bean crowd - that's when the plants bloom. They are also called chile huachinango. Regards, Theabroma
  4. Challah, babka, panettone, brioche, pan de yema, pan de muerto, and, more or less, stollen & kugelhof - at least from the viewpoint of their respective formulas, are all shot out of the same generic canon: flour, yeast, fat, eggs, a bissel sugar, and in the season, candied fruit, nuts, and grated citrus zest.
  5. I shall have to wait until Saturday night ... but there will be latkes, fried in schmaltz. I confess to hoarding chx fat all year to make latkes and chopped liver at Hannukah. You have made me very happy. Theabroma
  6. Oh Hum Bahbug! You've been reading Isaac Bashevis Singer - the tale of the slipped shochet and his Polish lust object.
  7. Like some kind of weird, shelf-stable ganache? Since Velveeta has Swiss roots, maybe it came about when everyone grew tired of the fondue course, had snarfed up too much wine and kirschwasser, and just tossed the chocolate into the fondue pot? There's something kinda wonderful about it. But I have have a question. Did Trey take the box because he truly loves cardboard, or to avoid having to take a bite of fudge? He looks a bit skeptical about it all. Guess I'll have to try and dig up my mom's tomato soup cake recipe. Theabroma
  8. IS the jelly from the paddle or the prickly pear? Jellies, jams, and leathers are made from the tunas. The tomatillo husks, however, are another thing ... I have been fiddling with them as a leavening agent for tamal masa. There are substances, including an alkali, in the husks that will, in certain environments, produce a gas which will leaven doughs (also used in cakes and pastries - like the shells for gaznates). It also contains substances, again I think they are alkalis ... bases ... that do things like maintain the green color pigments in vegetables, and help keep them a
  9. The answser is simple: we should turn Alton over to the Chile Police - DK. Rancho & I (an probably a few others) know first hand that she would set the boy straight before you could flick on the gas burner to char them. In fact, it would probably feel a lot like what a chile is going through sitting on that gas burner .... Early on he was great ... now he is the Twit King. Let's just hope he and Rachel Ray never breed .... now THAT's scary. Theabroma
  10. I am more than a bit confused, and a bit desolee - a truly Inquiring Mind, one that is actively engaged in the world about them, powered by a true sense of awe and wonder - which typically precludes what is usually characterized as an 'having an agenda' - usually learns most and best by asking questions about that which has so stirred their interest. I think, in the end, this is how we all truly learn - that deep kind of learning that makes us interweave the new info into the warp and woof of our existing 'knowledge.' That being so, I am not clear as to why it is so worrisome and unusu
  11. CONACULTA's Recetario Indigena series (54 volumes) is the most incredible thing - some of the volumes are heavy on recipes and others are heavy on text. Some are freakin's dissertation quality and others a little less intense. And if you have patience, you can pick up all sorts of measurement terms and words for ingredients in a slew of indigenous languages: everything from Nahuatl and Qui'che Maya to Ra'ramuri, Huichol, Otomi, and Purepecha. There are also some powerfully interesting and unusual concoctions, plus mention of various kinds of er, abstinence required for the preparation of s
  12. I thought it was clear there was to be no f*****g around while f*****g around with the recipe! Actually it is not at all uncommon to find that one must abstain from all kinds of slap and tickle when preparing ritual foods. Lord, go read the Talmud on the subject of what women can and cannot do (they CAN vanish; they CANNOT do anything else ) during their monthly cycle. Who cooked I cannot say ... probably the Grandmas. Actually the mole people look like chiles pasillas de Oaxaca, after having been toasted in the ashes. Maybe a Mexican edition of 'Play with Your Food'?????
  13. I have been delinquent in my posting on Mouthfuls. I posted this, um, elsewhere, and had a kind request to post it here ... so, with pleasure, here it is. This is a recipe for a very traditional - pre-Hispanic mole from Oaxaca which utilizes the chile chilcoztli (Nahuatl 'chil-' chile and 'coztli' yellow). The resulting sauce is a vibrant yellow, without the orangeish tinge lent by a good saffron. To me it is typical of traditional indigenous Mx cooking because 1) the meat is poached or simmered, 2) the resulting broth is utilized to make a sauce for the dish, 3) it is thickened wi
  14. Oh my ... Memory Lane! At a little place called Mexcaltitlan in Santiago Ixcuintle, Nayarit - painted after-dinner mint green, with a ceiling treatment of petates, nailed to the roof trusses with beer bottle caps for decoration, I had a whole roast snapper (pescado sarandeado) and an appetizer of quesadillas de camaron. The senora sauteed shrimp with garlic and a bit of onion chile morita (roasted, soaked, and chopped) and tomate verde. But the real kicker was the masa: she put toasted. ground up dried shrimp in it. Pressed out 'tortillas' on the press, filled them with the cooked shri
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