Home Brew Forums > Food and Beverage > Cooking & Pairing > Tamales -- as requested by Revvy.
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Old 04-20-2012, 07:41 PM   #11
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Oh man that looks good


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Old 04-20-2012, 07:41 PM   #12
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The best tamales I ever had was in Kansas city at a hole in the wall named Mama Tios. They smothered theirs in a pork/ tomato sauce that had chunks of pork in it as well. My version has onions, tomatoes, some of the reserved stewing liquid, sofrito, and more Mexican Coke. And of course chunks of pork butt.





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Old 04-20-2012, 07:42 PM   #13
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That looks ungodly good Revvy. Sorry for the pun.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 04-20-2012, 07:43 PM   #14
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claphamsa I don't really know about a tomatoe sub, I hate raw tomatoes, but don't mind them cooked down. So you don't even do spaghetti sauce?
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Old 04-20-2012, 07:49 PM   #15
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Tomatoes are different from, I dont know, mushrooms maybe, in that if you tried mushrooms once and decided you hated them, you never have to go back and try again. I would suggest you do, but you dont have to. Sooo many things have tomatoes as the ground floor building block that if you write them off completely you are missing out on an aweful lot. Unless you have been trying them cooked first and raw second about once a year and deemed them nasty each time, I have to suggest strongly suggest you try to develop a taste for them.

I GUESS you could sub vietnamese chili and garlic paste? It wouldnt taste authentic at all, but it WOULD have the right color Id think... plus garlic is good...
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 04-20-2012, 07:55 PM   #16
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Quote:
Originally Posted by CreamyGoodness View Post
Tomatoes are different from, I dont know, mushrooms maybe, in that if you tried mushrooms once and decided you hated them, you never have to go back and try again. I would suggest you do, but you dont have to. Sooo many things have tomatoes as the ground floor building block that if you write them off completely you are missing out on an aweful lot. Unless you have been trying them cooked first and raw second about once a year and deemed them nasty each time, I have to suggest strongly suggest you try to develop a taste for them.

I GUESS you could sub vietnamese chili and garlic paste? It wouldnt taste authentic at all, but it WOULD have the right color Id think... plus garlic is good...

Well speaking of mushrooms, I wonder if he could do a "mushroom water?" I cooked something the other day that had dried porcini mushrooms that I reconsititued with boiling water and let them steep. I used the musrooms, but I also used the steeping liquid. It's very 'meaty" tasty and has an earthy depth to it. It doesn't have the acidity but tomatoes and porcini mushroom liquid both are high in umami.

It might be a decent sub in this case.
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Old 04-20-2012, 08:00 PM   #17
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I just pursed my lip and nodded while reading that. Thats my go-to "hmm... that just might work" look.
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God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 04-20-2012, 08:46 PM   #18
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Quote:
Originally Posted by Revvy View Post
claphamsa I don't really know about a tomatoe sub, I hate raw tomatoes, but don't mind them cooked down. So you don't even do spaghetti sauce?
nope, nothing tomatoe.wont do ketchup .... nothing.
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Old 04-20-2012, 08:48 PM   #19
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If the mushroom water doesn't thrill you, perhaps using a can of beef stock instead.
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Old 04-20-2012, 08:49 PM   #20
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those are the 2 things ive made chilli out of


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