BringBackFergy Posted April 4, 2015 Share Posted April 4, 2015 I remember looking at some recipes and thinking it sounded pretty time-consuming (compared to just buying them at my favorite Mexican restaurant). But I still think it would be really cool to make tamales at home. Good luck! I think they have a lot of cinnamon in them (that's what makes them "HOT") but I have no idea how they form that little oval hard shell that holds the jelly inside. I can sketch the box with the little sombrero but actually making 100 tamales would be tough. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted April 4, 2015 Share Posted April 4, 2015 bandit Link to comment Share on other sites More sharing options...
thebandit27 Posted April 4, 2015 Share Posted April 4, 2015 Tamales have always intrigued me. I will be making them this year. Need to find a good source for fresh lard. Just find a local beef farm and ask. Or buy a whole, half, or quarter of beef and render your own. Lard is spectacular for cooking, and if you get it from grass fed cows, the fatty acid profile beats out butter and oils in terms of health properties. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 4, 2015 Share Posted April 4, 2015 Just find a local beef farm and ask. Or buy a whole, half, or quarter of beef and render your own. Lard is spectacular for cooking, and if you get it from grass fed cows, the fatty acid profile beats out butter and oils in terms of health properties. I have a tub of duck fat I use for my confit and it's wonderful stuff to cook with. Link to comment Share on other sites More sharing options...
Gugny Posted April 4, 2015 Author Share Posted April 4, 2015 Just find a local beef farm and ask. Or buy a whole, half, or quarter of beef and render your own. Lard is spectacular for cooking, and if you get it from grass fed cows, the fatty acid profile beats out butter and oils in terms of health properties. You just reminded me that I need to change my fatty acid profile pic! Link to comment Share on other sites More sharing options...
thebandit27 Posted April 4, 2015 Share Posted April 4, 2015 (edited) I have a tub of duck fat I use for my confit and it's wonderful stuff to cook with.Best cooking fat there is IMO. Were duck more readily available I'd buy it often just to render the fat for confit and duck frites. Edited April 4, 2015 by thebandit27 Link to comment Share on other sites More sharing options...
BringBackFergy Posted April 4, 2015 Share Posted April 4, 2015 Best cooking fat there is IMO. Were duck more readily available I'd buy it often just to render the fat for confit and duck frites. OK OK...what the !@#$ is confit and frites?? Link to comment Share on other sites More sharing options...
Gugny Posted April 4, 2015 Author Share Posted April 4, 2015 OK OK...what the !@#$ is confit and frites?? It's french for a McDouble and fries. Link to comment Share on other sites More sharing options...
BringBackFergy Posted April 4, 2015 Share Posted April 4, 2015 It's french for a McDouble and fries.Thanks. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 5, 2015 Share Posted April 5, 2015 Best cooking fat there is IMO. Were duck more readily available I'd buy it often just to render the fat for confit and duck frites. I buy a tub of rendered duck fat. The one in my fridge is 7lbs from Bella Bella farms. OK OK...what the !@#$ is confit and frites?? Duck confit is one of the things we referred to at Culinary as MO. MO=mouth orgasms. No wonder I married one of my classmates. Link to comment Share on other sites More sharing options...
BringBackFergy Posted April 5, 2015 Share Posted April 5, 2015 I buy a tub of rendered duck fat. The one in my fridge is 7lbs from Bella Bella farms. Duck confit is one of the things we referred to at Culinary as MO. MO=mouth orgasms. No wonder I married one of my classmates. so it is similar to fois gras (sp?) Link to comment Share on other sites More sharing options...
Gugny Posted April 5, 2015 Author Share Posted April 5, 2015 I buy a tub of rendered duck fat. The one in my fridge is 7lbs from Bella Bella farms. Duck confit is one of the things we referred to at Culinary as MO. MO=mouth orgasms. No wonder I married one of my classmates. Are you married to Bandit? Link to comment Share on other sites More sharing options...
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