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Old 09-06-2011, 12:48 PM   #11
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Hmmm...I only made tamales once...I was expecting them to be a lot of work, but they aren't any more work than grape leaves or piergies--which I find to be more work than tamales. Mine weren't terribly pretty, but they were tasty and I plan to make them again this fall. I used a drywall spatela to spread the dough...
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Old 09-06-2011, 12:59 PM   #12
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Did you know that you could use parchment paper instead of corn husks to make tamales. I know, it's not traditional. But it is much easier IMHO.

Seeeeeeya; Goodweed of the North
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Old 09-06-2011, 08:51 PM   #13
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Originally Posted by CWS4322 View Post
Hmmm...I only made tamales once...I was expecting them to be a lot of work, but they aren't any more work than grape leaves or piergies--which I find to be more work than tamales. Mine weren't terribly pretty, but they were tasty and I plan to make them again this fall. I used a drywall spatela to spread the dough...
Did you make the filling, and the tamale's on the same day CWS? If you did, you don't cry as easily as me.
I made the last tamale of my life at 2 AM.
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Old 09-06-2011, 11:43 PM   #14
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Need to do some more!

I have done this three times by my self and really loved it every step of the way.They really are a lot of work and I have since bought a Kitchen Aid and am hoping that it will save some time making the masa,though that is only a small and not an unpleasant part of the process.I forgot the original question,but I do encourage all of you to try it at least once. The worst ones I made were way better than what they serve in your average Mexican restaurant.Some extra help would make it more fun though.
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Old 09-07-2011, 01:35 PM   #15
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Tamales, IMHO, are usually dry. Not this one

< Bobby Flay: Shrimp Tamales - YouTube >

Best I've ever tasted
What a great recipe! Thanks niquejim! This one will get made at my home!
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Old 10-08-2011, 12:27 PM   #16
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Thanks. You made my day.

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What's the home page picture of?
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Old 10-08-2011, 05:29 PM   #17
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podonnel45, When blown up to full size, it's a beautiful crown roast that was cooked on the Webber Kettle, over a divided bed of coals, surrounded by a bed of flowering kale, and stuffed with a mandarin orange and ginger compote. look closely and you will also see grilled bell peppers that were used both as a veggie, and garnish. That was my first crown roast and I was really happy with the results. So was my family.

Seeeeeeya; Goodweed of the North
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Old 10-09-2011, 12:33 AM   #18
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Did you make the filling, and the tamale's on the same day CWS? If you did, you don't cry as easily as me.
I made the last tamale of my life at 2 AM.
Yes, I did, but I also make 30 dozen perogies at a time, and lefse, krumkake, rosettes, and dolmatas (not 30 dozen--only perogies get made in that quantity, but 7 dozen krumkake is tiring, especially on Xmas Eve). All of these are "one at a time" things. I do get tired of standing...and I do swat the DH with the wooden spoon if he tries to steal one before I declare he can have one...
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Old 10-12-2011, 01:46 AM   #19
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What's the home page picture of?
My mistake. I thought you were asking what the picture was on my avatar. My Home Page features a bacon roasted chicken breast with rice and bacon-chicken gravy. Added to that is cornbread and steamed green beans.

Now that I've answered that question, back to the Op's question; the quantity of food you make inspires me to suggest that you have a tamale party, where you get together with friends and/or family and have a great time working together to make them. Everything is better with family and good friends.

Seeeeeeeya; Goodweed of the North
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