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I've reached a point here lately at which, after handling things like a menu, shaker of chili powder, my setup (to roll it out and display the silverware), etc., I then go wash my hands thoroughly. I don't do this every time I go out to eat, and am not always quite so thorough. The particulars...

Following directions on the Maseca bag, I use 2/3 cup of vegetable shortening (beaten until fluffy) to make a batch of tamale dough. They suggest shortening or lard. I used Crisco w/ 0g Trans Fat. With "I am not a doctor" disclaimers assumed, should I be looking out for substitutes?

Here lately it varies. If I'm off work, it's miserable weather. If I'm stuck in the office, it's gorgeous. :huh:

I currently use a 10" chef's knife for almost every knife task, although I have others handy, such as an 8" chef's knife (xmas gift from sister, KitchenAid, nothing meaningfully wrong with it) and a new 7" santoku I picked up at the restaurant supply place because it felt good in my hand and was...

Man alive, that pic makes me hungry. heh

The experiment was a complete success. The tamales didn't taste un-tamale-like in any way, despite my having gone so far as to use the stock in making the tamale dough (instead of water). Incidentally, the recipe in the particular cookbook I cited is not heavily seasoned. In tamale class at...

When I'm fortunate enough to find myself in a place where I can have quail eggs, I find the wait staff never knows on which pieces of sushi the egg will sit. We go back and forth until it works out. I'll make a mental note to find out if sea urchin is on the list next time I do sushi.

Does TiVo count? At any given moment, I have untold hours of Food Network content on my TiVo. And I have it specifically watch out for keywords like "risotto" in which I have a current special interest.

Laptop. :cool:

Got 'em steaming right now, so should know soon enough! I was going to post a link to a quick youtube vid of the steaming in action, but I've not yet earned that privilege. :wink: On the off chance that anyone's desperately curious to see a few seconds of steaming corn husks, the title is...

Yesterday evening, I essentially followed the guidelines of the shredded chicken recipe in Mexican Cooking Made Easy (WeiChuan Publishing), a side-effect of which is a respectably large pot of chicken stock. The goal of this was to prepare some chicken for tamales, which I'll make later today...

Hola, I'm an adventurous amateur foodie. I tired of people calling me a picky eater at some point and now take a "shock and awe" approach to eating new things. (Raw quail egg? Two, please.) I've taken a few classes at a nearby Viking Cooking School, which is pricey but fun for me. I experiment...