"G" next trip to New Albany to see the kids we need to connect so I can hand off some Gumbo, tamales, etc. Next batch of Tamales I run I plan to post up here. We have another graduation in May.
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"G" next trip to New Albany to see the kids we need to connect so I can hand off some Gumbo, tamales, etc. Next batch of Tamales I run I plan to post up here. We have another graduation in May.
Those sound awesome as well
I love tamales, back in the 60's my dad and I found a man that made them. We would go to his house from time to time and buy a dozen (they were large) and my they were delicious.Quote:
Originally Posted by rojoguio
I've bought many tamales since but none that matched those memories.
Alan
Great write up. Do you deliver?
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I go to New Albany all the timeQuote:
Originally Posted by rojoguio
If he delivers I will take several dozen!Quote:
Originally Posted by Slab
Alan
I had been working on my tamale recipe for 25 years but hit on "The Batch" about 5 years ago. It's interesting, who doesn't like a good tamale. Now I just follow the recipe. It makes about 140 at a time. I used to batch out 400-500 at a time steaming them as they do in Texas but a Mississippi Tamale Trail boiled Tamale will spoil you...........so all mine get boiled now. I will make some soon as it's a staple table fair here in winter.
Sounds awesome
Do you have to constantly check the roux in the oven? I always made it on the stove and it was a long constant stirring process. This would be a game changer!!
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An Easier Way to Make Roux (Without the Nonstop Stirring) | America'''s Test KitchenQuote:
Originally Posted by chippewa