Recent content by honeyb

Red's Tamales: John Redding? This is the first time I have heard of a specific name associated with Red's Tamales. Anyone out there have more info? We still haven't found that magic recipe!:chef: and still seeking . . .:rofl:

Ingredients for parantha seem very similar, but it appears parantha may be just a bit thicker. I like how thin the bolani these guys at East & West make them; the closest description of their bolani is a cross between a crepe and a flour tortilla folded over with a filling - a good description...

I just sampled and purchased at a local farmer's market, the afghan-style Spinach Bolani -- a flatbread filled with spinach, simply made with flour, spinach, green onion, canola oil, cilantro, salt, and spices per the ingredient list. Thin as a crepe, with a spinach filling. Does anyone have...

:angel: Oh, in the late 1960's, through the 70's and maybe part of the 80's there used to be frozen tamales that came in like a 6-pack called "Red's Tamales." This was also back when there were tamales in a can that you had to boil the can to heat. Red's Tamales were wrapped in a paper "husk"...

I have found a 1970's chinese dim sum steamed cake recipe that calls for Swans Down cake flour (author says "no substitutions"). I cannot find Swans Down on any local grocery shelves, yet. Our local chinatown used to carry this product but I can't find it now. I have searched and found it...

By happen chance, I found this community when I was doing some research about KitchenAid stand mixers. I love to collect cookbooks and enjoy cooking, so I think I've found a very useful resource here. I have a few questions, so I will move onto to an appropriate forum to post my burning...