Recent content by TexasBlueHeron

Actually, you need to mush it up, puree, blend, etc. and add a little lemon or lime juice, or it won't look very appetizing. The citric will help hold its color. Whole ones won't freeze well. Cindy

Hi, Dina. Just flour, oil, a touch of salt and warm water, here. In my book, any tortilla that's homemade is the best! (Even though I also use the reduced-carb Mission and Carb Chopper ones, too.) Cindy

We like them extra crunchy. First pierce and cook in microwave - 8 minutes each side for 4 large potatoes. Then, coat with cooking spray and place in oven at 350-375 for about 45 minutes to an hour or until the skin is crispy enough to withstand a hearty scooping. (Be sure to line the bottom of...

Ooooh, I like that last one, too. The trouble with using those spreading vegetable steamers is you can't get enough water in the bottom to last very long for tamales. Love the price on that one, too. I usually make about 7 dozen at a time and cobble them out among several pots. Tamales are so...

I know what you mean. I have to split mine up between pots and really watch the water unless my sister comes down - she has a bunch of gonzo steamer pots that I lust after. I'm waiting to find a good-sized basket for the turkey fryer pot, then I'll just load it up and throw it on the stove...

If you have extra husks, fold them over and use to separate between layers. If not, it won't hurt to scoot them around a little, but I usually just stuff mine in and let 'em ride. (And, yes, I understand how your kitchen looks about now:ohmy: ). Remember, the meat's already cooked, you're just...

You're welcome. Can't wait to hear how they come out! Homemades are so incredible. The down side is that everyone will love them and want more and more and more - it's hard work!

Don't be surprised if it takes 3+ hours for actual steaming before the masa pulls cleanly away from the husk. There are always a few surprises for first-time tamale makings. Keep an eye on them and keep testing! P.S. A pound of husks will yield about 86 tamales including the culls and the ties...

Hi, ITK. Erik - that looks like a fantastic recipe - wel'll be trying it soon! Leftover ham is great in scalloped potatoes or chopped up in tinier pieces and used in a twice-baked potato. Brown it up in a skillet and serve with scrambled eggs.

Tortilla presses are for corn tortillas. For the flour tortillas, a rolling pin is best. Homemade is so delicious! You can even make the dough a day ahead, separate into balls and refrigerate. Just bring up to room temp before rolling out. As you roll out each tortilla (since you'll be making a...

Oh, TG - just got here and saw this post. I think many of us are having a good cry with you! If our animals aren't family, then we shouldn't even have the honor of them in our lives! My heart goes out to you as well.

Well, hooray for Thanksgiving and for all the wine that it involves! Sauvignon blanc is a great "turkey" wine (I can't think of a favorite). And we've just discovered a delightful little red - it's called "Jest Red" - kind of silly and fun, but it doesn't go "south in the mouth." There's no...

Just my two cents, TG. Our wok is going on 20 years - picked it up from a hawker at a state fair and we do treat it like cast iron. In our last house, we splurged and put in a Jenn-Air with castiron burners (never again). The salesman told us a wok wouldn't work on it and he was right. So, we...

If you decide to try that, let me know how it goes. I may need to adjust the article accordingly for bamboo. Our old board is about to bite the dust and we're going to be in the market for a nicer board soon! I've been researching all those fun boards. (P.S. I got worried that the copyright...

Hi, GB - here's what the "masters" recommend (and part of a researched article I did on it a few weeks ago). My words, my copyright:"Now that the board is home, you will need to season it. Mineral oil or butcher block oil are the recommended options. Do not use olive or vegetables oils as, over...