| jmcquown |
All the talk about tamales reminded me of a funny thing that happened oh, 20
years ago. I told a friend how good tamales are. So she went out and
bought a can of tamales. We were chatting on the phone when she casually
mentioned she'd decided to bake them rather than heat them on the stove-top
or in the microwave. She'd put them in a baking dish in a 350F oven and
they'd been there nearly an hour. I said, "Uh, you *do* realize those
canned tamales are wrapped in paper, right?" She exclaimed, "Oh crap!" and
ran to take them out of the oven. The "sauce" had dried up and the tamales
were... well let's just say even worse than they would have been. The paper
wrappings were practically burnt.
Now on to menudo (tripe & hominy stew). I've never made it; never tasted it
before. I've had tripe (it's *okay* but not something I search for). I
picked up a can of menudo to give it a try. It's La Costena brand, if that
rings any kind of bells; a product of the USA (hmmm) distributed out of
Laredo, TX. I'll heat it up and if necessary add to it some dried Mexican
oregano, a splash of lemon juice and maybe some hot sauce or ground chili
powder (I have ancho and also chipotle).
I've heard this is excellent for hangovers. Does this mean I have to get
drunk and be hung over before I can enjoy it? (j/k) It's my birthday but
I'm not drunk (too bad, eh?) We'll see if I like it. If not, I'm out a
couple of bucks for the oversized can and it's not a big deal. At least
I'll know if I might like it but could do better making it myself or simply
hate it and never attempt it :)
Jill
--
I used to have a handle on life...but it broke off.
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| rmg |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:P%CFe.6554$h.2341@bignews6.bellsouth.net...
> All the talk about tamales reminded me of a funny thing that happened oh,
20
> years ago.
I used to live on those canned tamales in college. I recently got some on a
weird craving and they were... weird.
I've heard if you remove the paper, add salsa/sauce and cheddar they can be
dressed up a little.
> Now on to menudo (tripe & hominy stew).
My mother used to make an Italian-style tripe with tomatoes and green
peppers. It was delicious. For the life of me I can't imagine what canned
tripe would be like. On one hand it seems like it could work, and on the
other it could be a horror show. I'm REALLY curious to hear how you liked
it.
How about some lime? Like I said, when she made it it went nicely with green
pepper too....
cheers
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| sf |
On Tue, 26 Jul 2005 22:17:23 -0500, jmcquown wrote:
> Now on to menudo (tripe & hominy stew). I've never made it; never tasted it
> before. I've had tripe (it's *okay* but not something I search for). I
> picked up a can of menudo to give it a try. It's La Costena brand, if that
> rings any kind of bells; a product of the USA (hmmm) distributed out of
> Laredo, TX. I'll heat it up and if necessary add to it some dried Mexican
> oregano, a splash of lemon juice and maybe some hot sauce or ground chili
> powder (I have ancho and also chipotle).
>
My neighbor took me to a hole in the wall restaurant that she said
made things "like home". I'm thinking OK! This my chance to try
menudo (neighbor says it's terrific"). Well, the broth was absolutely
fabulous, but I couldn't get past the tripe (stomach lining) texture.
It was not to my liking! I guess if I didn't have any other choices I
would get used to it, but thank goodness I live where I can do better.
> I've heard this is excellent for hangovers.
It's not Hair of the Dog, so I guess it means liquid into the system.
> Does this mean I have to get drunk and be hung over before I can enjoy it?
IMO: Yes.
(j/k) It's my birthday but
> I'm not drunk (too bad, eh?) We'll see if I like it. If not, I'm out a
> couple of bucks for the oversized can and it's not a big deal. At least
> I'll know if I might like it but could do better making it myself or simply
> hate it and never attempt it :)
>
It's the morning after now... what did you think?
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| jmcquown |
sf wrote:
> On Tue, 26 Jul 2005 22:17:23 -0500, jmcquown wrote:
>
>> Now on to menudo (tripe & hominy stew). I've never made it; never
>> tasted it before. I've had tripe (it's *okay* but not something I
>> search for). I picked up a can of menudo to give it a try. It's
>> La Costena brand, if that rings any kind of bells; a product of the
>> USA (hmmm) distributed out of Laredo, TX. I'll heat it up and if
>> necessary add to it some dried Mexican oregano, a splash of lemon
>> juice and maybe some hot sauce or ground chili powder (I have ancho
>> and also chipotle).
>>
> My neighbor took me to a hole in the wall restaurant that she said
> made things "like home". I'm thinking OK! This my chance to try
> menudo (neighbor says it's terrific"). Well, the broth was absolutely
> fabulous, but I couldn't get past the tripe (stomach lining) texture.
> It was not to my liking! I guess if I didn't have any other choices I
> would get used to it, but thank goodness I live where I can do better.
>
> It's the morning after now... what did you think?
I didn't have this last night. I was thinking I'd give it a try for lunch
today. I'll let you know!
Jill
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| jmcquown |
Xref: 127.0.0.1 rec.food.cooking:1097937
rmg wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:P%CFe.6554$h.2341@bignews6.bellsouth.net...
>> All the talk about tamales reminded me of a funny thing that
>> happened oh, 20 years ago.
>
> I used to live on those canned tamales in college. I recently got
> some on a weird craving and they were... weird.
> I've heard if you remove the paper, add salsa/sauce and cheddar they
> can be dressed up a little.
>
I've heard that. I was looking for a recipe for "tamale pie" and all the
ones I found indicate using canned tamales. This is *not* what I remember
making 25 years ago (and not what I was looking for!). What I made used
shredded beef roast and had a masa-like crust and was topped with a sort of
cheese sauce.
>> Now on to menudo (tripe & hominy stew).
>
> My mother used to make an Italian-style tripe with tomatoes and green
> peppers. It was delicious. For the life of me I can't imagine what
> canned tripe would be like. On one hand it seems like it could work,
> and on the other it could be a horror show. I'm REALLY curious to
> hear how you liked it.
>
When I have it (probably this afternoon for lunch) I'll let you know. I
gather you either love menudo or you hate it. If I love it I'll try my hand
at making it from scratch. If I hate it, I have a backup plan for lunch :)
> How about some lime? Like I said, when she made it it went nicely
> with green pepper too....
I thought lime might be more appropriate, too. But I don't have a lime (or
green pepper); I do have a lemon and that's one of the "add in suggestions"
on the can of menudo.
Jill
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| Shaun aRe |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:P%CFe.6554$h.2341@bignews6.bellsouth.net...
HAPPY BIRTHDAY JILL!!!!!
Now, what all was that you were saying about food?!?
',;~}~
Shaun aRe
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| Marcella Peek |
In article <P%CFe.6554$h.2341@bignews6.bellsouth.net>,
"jmcquown" <jmcquown@bellsouth.net> wrote:
> Now on to menudo (tripe & hominy stew). I've never made it; never tasted it
> before. I've had tripe (it's *okay* but not something I search for). I
> picked up a can of menudo to give it a try. It's La Costena brand, if that
> rings any kind of bells; a product of the USA (hmmm) distributed out of
> Laredo, TX. I'll heat it up and if necessary add to it some dried Mexican
> oregano, a splash of lemon juice and maybe some hot sauce or ground chili
> powder (I have ancho and also chipotle).
Blech, blech, blech. I am in the menudo haters camp. My great-grandma
was famous for her menudo but that still didn't make me like it. That
giant hominy is pretty creepy too, it's not just the tripe that is nasty
texture wise.
>
> I've heard this is excellent for hangovers. Does this mean I have to get
> drunk and be hung over before I can enjoy it? (j/k)
That may be key to developing a taste for it. Extreme hunger would be
another I would think.
>It's my birthday but I'm not drunk (too bad, eh?)
Happy Birthday! It's my birthday too. :-)
marcella
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| Margaret Suran |
Marcella Peek wrote:
>
>
> Happy Birthday! It's my birthday too. :-)
>
> marcella
Happy happy Birthday and many more. Have a ball and enjoy your
special dinner tonight. May I assume it will not include tripe? :o)
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| Debbie |
Marcella Peek wrote:
>> In article <P%CFe.6554$h.2341@bignews6.bellsouth.net>,
>> "jmcquown" <jmcquown@bellsouth.net> wrote:
>>
>>
>>> Now on to menudo (tripe & hominy stew). I've never made it; never
>>> tasted it before. I've had tripe (it's *okay* but not something I
>>> search for). I picked up a can of menudo to give it a try. It's
>>> La Costena brand, if that rings any kind of bells; a product of the
>>> USA (hmmm) distributed out of Laredo, TX. I'll heat it up and if
>>> necessary add to it some dried Mexican oregano, a splash of lemon
>>> juice and maybe some hot sauce or ground chili powder (I have ancho
>>> and also chipotle).
>>
>> Blech, blech, blech. I am in the menudo haters camp. My
>> great-grandma was famous for her menudo but that still didn't make
>> me like it. That giant hominy is pretty creepy too, it's not just
>> the tripe that is nasty texture wise.
>>>
>>> I've heard this is excellent for hangovers. Does this mean I have
>>> to get drunk and be hung over before I can enjoy it? (j/k)
>>
>> That may be key to developing a taste for it. Extreme hunger would
>> be another I would think.
>>
>>> It's my birthday but I'm not drunk (too bad, eh?)
>>
>> Happy Birthday! It's my birthday too. :-)
>>
Happy Birthday Marcella.
Debbie
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| sf |
On Wed, 27 Jul 2005 05:25:07 -0500, jmcquown wrote:
> rmg wrote:
> > "jmcquown" <jmcquown@bellsouth.net> wrote in message
> > news:P%CFe.6554$h.2341@bignews6.bellsouth.net...
> >> All the talk about tamales reminded me of a funny thing that
> >> happened oh, 20 years ago.
> >
> > I used to live on those canned tamales in college. I recently got
> > some on a weird craving and they were... weird.
> > I've heard if you remove the paper, add salsa/sauce and cheddar they
> > can be dressed up a little.
> >
> I've heard that. I was looking for a recipe for "tamale pie" and all the
> ones I found indicate using canned tamales. This is *not* what I remember
> making 25 years ago (and not what I was looking for!). What I made used
> shredded beef roast and had a masa-like crust and was topped with a sort of
> cheese sauce.
I googled "tamale pie recipe" and came up with bunches of hits.
You'll have to figure out a cheese sauce recipe.
I haven't heard of it made with shredded beef , but I guess if you
plan ahead - the next time you make a chuck roast, you'll have enough
leftovers to shred.
#1 tamale pie recipe on the google charts
http://www.memorableplaces.com/reci...stamalepie.html
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| aem |
jmcquown wrote:
>[snip]
> I picked up a can of menudo to give it a try. It's La Costena brand, if
> that rings any kind of bells; a product of the USA (hmmm) distributed out of
> Laredo, TX. I'll heat it up and if necessary add to it some dried Mexican
> oregano, a splash of lemon juice and maybe some hot sauce or ground chili
> powder (I have ancho and also chipotle).
>
Lime juice is usually preferred over lemon, but of course it's a su
gusto. If it's anywhere near standard it should be plenty spicy
already. Taste it before you add any hot sauce.
> I've heard this is excellent for hangovers. Does this mean I have to get
> drunk and be hung over before I can enjoy it? (j/k) [snip]
It's traditional for weekend hangovers. A lot of hole-in-the-wall
restaurants here serve it only on Sundays. Well, one place does menudo
on Saturdays and pozole on Sundays. I've never had menudo when I was
not hungover, and the spiciness does help, if only by giving you a new
set of symptoms to fixate on. Pozole I like anytime. -aem
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| jmcquown |
sf wrote:
> On Wed, 27 Jul 2005 05:25:07 -0500, jmcquown wrote:
>
>> rmg wrote:
>> > "jmcquown" <jmcquown@bellsouth.net> wrote in message
>> > news:P%CFe.6554$h.2341@bignews6.bellsouth.net...
>> >> All the talk about tamales reminded me of a funny thing that
>> >> happened oh, 20 years ago.
>> >
>> > I used to live on those canned tamales in college. I recently got
>> > some on a weird craving and they were... weird.
>> > I've heard if you remove the paper, add salsa/sauce and cheddar
>> they > can be dressed up a little.
>> >
>> I've heard that. I was looking for a recipe for "tamale pie" and
>> all the ones I found indicate using canned tamales. This is *not*
>> what I remember making 25 years ago (and not what I was looking
>> for!). What I made used shredded beef roast and had a masa-like
>> crust and was topped with a sort of cheese sauce.
>
> I googled "tamale pie recipe" and came up with bunches of hits.
> You'll have to figure out a cheese sauce recipe.
>
> I haven't heard of it made with shredded beef , but I guess if you
> plan ahead - the next time you make a chuck roast, you'll have enough
> leftovers to shred.
>
> #1 tamale pie recipe on the google charts
> http://www.memorableplaces.com/reci...stamalepie.html
That's pretty close... thanks!
Jill
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| Marcella Peek |
In article <dc882e1t10@news2.newsguy.com>,
Margaret Suran <margaret@no.spam.for.me.invalid> wrote:
>
> Happy happy Birthday and many more. Have a ball and enjoy your
> special dinner tonight. May I assume it will not include tripe? :o)
ha! Thanks for the birthday wishes. No, dinner did not include tripe.
marcella
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| Marcella Peek |
In article <zWOFe.2322$d02.539987@news20.bellglobal.com>,
"Debbie" <usenetmail@sympatico.ca> wrote:
> Happy Birthday Marcella.
>
> Debbie
Thank you!
marcella
no tripe for me
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| jmcquown |
Xref: 127.0.0.1 rec.food.cooking:1098160
Marcella Peek wrote:
> In article <P%CFe.6554$h.2341@bignews6.bellsouth.net>,
> "jmcquown" <jmcquown@bellsouth.net> wrote:
>
>
>> Now on to menudo (tripe & hominy stew). I've never made it; never
>> tasted it before. I've had tripe (it's *okay* but not something I
>> search for). I picked up a can of menudo to give it a try. It's La
>> Costena brand, if that rings any kind of bells; a product of the USA
>> (hmmm) distributed out of Laredo, TX. I'll heat it up and if
>> necessary add to it some dried Mexican oregano, a splash of lemon
>> juice and maybe some hot sauce or ground chili powder (I have ancho
>> and also chipotle).
>
> Blech, blech, blech. I am in the menudo haters camp. My
> great-grandma
> was famous for her menudo but that still didn't make me like it. That
> giant hominy is pretty creepy too, it's not just the tripe that is
> nasty texture wise.
>>
>> I've heard this is excellent for hangovers. Does this mean I have
>> to get drunk and be hung over before I can enjoy it? (j/k)
>
> That may be key to developing a taste for it. Extreme hunger would be
> another I would think.
>
>> It's my birthday but I'm not drunk (too bad, eh?)
>
> Happy Birthday! It's my birthday too. :-)
>
> marcella
Happy Birthday, Marcella! And wishes for many more :)
Jill
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