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Old 02-02-2006, 07:15 PM   #21
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I forgot one of my dishes. I make them pretty well, but don't do it often because it's kind of a pain in the @$$ and takes all day to finish:

Tamales.

I use a pork butt cut into chunks and browned, then slow cooked (4 or 5 hours) with peppers, potatoes, cumin, garlic, onion, cilantro, and a bit of cayenne and MEXICAN oregano (do not use italian oregano... it's not the same flavor.)

Then I throw that into the food processor and pulse it a few times to shred the meat and potatoes.

I then blend my Masa Harina with some whole, toasted cumin seeds and crisco (lard is preferred, but I try not to use it), pack it into corn husks that have been soaked in warm water for a hour, drop on a dollop of the meat and roll them up. Wrap a bundle of those in a clean, thin, kitchen towel and steam them for about 45 minutes to 1 hour.

Top them with some fresh, green tomatillo salsa and I'm in heaven.

-walker

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Old 02-02-2006, 07:17 PM   #22
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Oh man, I love tamales. Last time we were in Puerto Vallarta we hit a little hole in the wall that specialized in tamales and made about 15 different kinds. Another couple from SF met us there and liked them so much they ordered a dozen to take back with them...I bet the plane smelled like a giant tamale.

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Old 02-02-2006, 07:27 PM   #23
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Quote:
Originally Posted by Dude
My speciality is ribs.
This is one of my favorites too.

I rub them with a Kansas style dry-rub the night before after taking of the membrane on the inside. Next day they go in the smoker at 200F - 220F. There they soak up the smoke for about 1 to 1.5hr. Then I wrap them in aluminum foil and let them finish in the smoker for about 3 to 4 hrs. After that they are just right: jucy, almost fall off the bone and not overpowered by smoke flavor.

Whenever they go on sale I stock up.

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Old 02-02-2006, 07:31 PM   #24
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I love to cook and have looked into a career change as a Chef a few times. Unfortunately the pay sucks until you get to 'Head Chef' level in the UK (even then it's not mega bucks by any means) - It's a tough job - long unsocial hours in a hot stressful environment but hell it still appeals to me!!!!
Fave dishes i love to cook -
Grilled Sea Bass fillet with beurre blanc - classic French dish
Cantonese Sweet and Sour King Prawn - (I just love the Chinese Supermarket near my work for ingredients - inexpensive, good quality and always fresh because it has a high stock turnaround!)
Fried Skate Wings with beurre Noisette - those vinegar tones and capers cut through to balance to richness of skate. (A French dish involving butter again!)
High Calorie dishes i know but i only cook em once a year if that!!!
I've got loads more.....i'm away to think about some......Indian dishes... remembering my trip to Goa now......

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Old 02-02-2006, 07:39 PM   #25
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Quote:
Originally Posted by Caplan
I love to cook and have looked into a career change as a Chef a few times. Unfortunately the pay sucks until you get to 'Head Chef' level in the UK (even then it's not mega bucks by any means) - It's a tough job - long unsocial hours in a hot stressful environment but hell it still appeals to me!!!!
sounds like a brewer's life to me!

nice dishes too, caplan.
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Old 02-02-2006, 07:49 PM   #26
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Quote:
Originally Posted by DeRoux's Broux
sounds like a brewer's life to me!
Doesn't it just?
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Old 02-02-2006, 08:01 PM   #27
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here's my beer mop. i use it on ribs and brisket:
12 oz beer (more for the q'er!)
1/2 cup cider vinegar
1/4 cup canola oil
1/2 cup water
half onion chopped
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp dry rub

combine all in a small sauce pot and heat, use warm about once an hour

dry rub:
3/4 c paprika
1/4 black pepper
1/4 salt
1/4 c turbinado sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne

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Old 02-02-2006, 08:33 PM   #28
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Boy, could you imagine the food and drink if we could all get together????

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Old 02-02-2006, 08:35 PM   #29
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Quote:
Originally Posted by flhrpi
Boy, could you imagine the food and drink if we could all get together????
We have to make it happen! (I think I might have picked that phrase up from my boss)
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Old 02-02-2006, 09:02 PM   #30
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hey, i've said in a previous post we ought to try and have a HomeBrewTalk.com "conference". i know we all couldn't be there, but it would be fun to try and get as many together as possible. of course, we wouldn't have to cook for everybody! ;~)

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