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ktmoomau

Dr.com Cooking Club - Tamales! Dec 8, 1:30-ish PM

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Okay, we'll make a go of it on the 8th, say arrive 1:30-2:00 ish and go from there.  I saw a good looking pork filling recipe, but wondering if we should do a chicken as well?  

  1.  Me
  2. my sister
  3. Daniel
  4. Eric
  5. Steve
  6. Kate (late)

Anyone doing a +1 or more?  

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Please put me down as a maybe for tamale making on 8 December. @weezy approximately where are you located?

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1 hour ago, curls said:

Please put me down as a maybe for tamale making on 8 December. @weezy approximately where are you located?

I'm in Annandale inside the Beltway between Braddock & LRT exits.

58 minutes ago, Ericandblueboy said:

What should we bring?

Still figuring that out.  Since the fillings have to be cooled, I think I'll need to make at least one of those the day before.  I can do a second in the Instant Pot that morning.  So off the top of my head,  that leaves the masa or masa harina, lard, corn husks, and then things for us to nibble on b/c it takes a couple of hours for the tamales to steam cook.

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It's a busy time of the year! Will be sorry to miss the second one! 

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DIShGo asked me to post that she'll be there.

Make sure to remember that this is Lady Goodknife, and bring your knives to drop off and be sharpened. (I have an entire set of Wüsthof-Trident that need sharpening and honing - 20-years old, and never been touched - nothing great, but may as well do it.) Weezy, my credit is good, I hope? I'll have DIShGo bring a blank check, and you can fill in the amount (she's going to bring some of her knives also (CutCo)), so you'll have some work to do at your leisure - thanks for hosting this. Happy to support dr artisans!

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thanks for the shout-out, Don.

FYI, I do not sharpen CutCo knives.  They have a D-shaped serration that makes it useless for standard hones to work on them.  However, the company does sharpen for free, just S&H to send them back & forth.  

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  1.  Me
  2. my sister
  3. Daniel +1
  4. Eric
  5. Steve +1
  6. Kate (late)
  7. DIShGo

So, 9 so far, still room for a few more.

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I'm not sure, either!  My recipes are at home, so I can post them / links to them later today and let you know what I have / don't have yet, and we can go from there.

I guess, bring your preferred libation.  I'll have iced tea made.  And something for snacking because it will take a few hours before we've got tamales ready to eat.

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https://www.food.com/recipe/traditional-tamales-pork-15286  This is the pork tamale recipe I plan to use, and I have everything for this except the masa harina, lard and corn husks.  I don't have the red sauce chilis that are in the linked recipe inside the link I posted, but I have the rest of the ingredients.   So it looks like a one-stop shop to pick up all the ingredients.

https://www.epicurious.com/recipes/food/views/green-chile-chicken-tamales-108055  This is the green chile chicken tamale recipe, easy enough with the rotisserie chicken.

 

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12 hours ago, Ericandblueboy said:

Let me know how much masa, lard, and corn husk to get and I'll pick those up on Sunday.

looks like 1 pound of lard total, 10 cups of masa (4.5 pounds) and 100 - 120 corn husks (according to Google, there are 80-100 husks in an 8-ounce package, so 12 ounces of husks).

Thanks so much for doing this!

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Those recipes seem to imply that buying the husks the morning of will not result in tamales the same day - that a minimum of 3 hours, and preferably a day, is needed for soaking.

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12 minutes ago, DanielK said:

Those recipes seem to imply that buying the husks the morning of will not result in tamales the same day - that a minimum of 3 hours, and preferably a day, is needed for soaking.

One recipe says 20 minutes, the other says 3 hrs to a day.  Googling says 30 minutes, 1 hr., etc.  

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I think some start with pouring boiling water on them and some start with room temp water.  I say we go with the boiling water, and once they're sufficiently soft, we can move them to cold water for safe handling.

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