• 353 Chili & Tamales

    From MICHAEL LOO@1:123/140 to DALE SHIPP on Thursday, May 09, 2019 00:47:30
    Chili is seldom chilly. Tamales are hot right out of
    the steamer, and I suppose that could amplify the
    chemical heat, but the most my tongue has been able
    to squeeze out of a tamale is a modest tingle. This
    We like the various Hormel canned chilis and tamales. They are good for those times when we don't feel like cooking, nor talking to our meals

    One difference between most of the people here and
    me is that I almost always feel like cooking.

    ready to eat freezer in the basement. There is a hot version of Hormel chili, which is a little bit above my comfort level albeit far below
    your pleasure level. What I do find is that although the tamales are

    I've never seen Hormel hot chili without beans,
    which is the only way I enjoy chili - even though
    the bean-free version of their regular uses much
    more dubious meat products than does their beany.
    It was okay when you just found gristle and fat
    bits in the mix; at my last tasting some years ago
    the meat presence was spongy and kind of tasteless,
    as if there were diced-up lungs in the stew.

    fairly mild, the juice that they are canned in will add a pleasant tone
    to the canned chili.

    Combining two cans? Why, that's almost like cooking!

    My experience with tamales is in Mexican restaurants
    in Texas, California, Arizona, and Mexico. The only
    tamales I've had that were not woefully underseasoned
    were ones I made myself, and I cheat by adding onion
    and garlic powders to the masa (not too much) and lots
    of ground chile to whatever filling (too much for most).
    My rule of thumb is that the outside should be seasoned
    enough to taste good on its own, and the inside should
    be seasoned enough not to taste good on its own.

    Title: Chana Masaledar

    I've found that I like mashed chickpeas a lot better
    than whole ones. I might try squushing black-eyed peas
    and lima beans, my major objection to both being the
    moisture-eating texture - if the insides were exposed
    to liquid earlier, so the starches were fully hydrated
    before serving, they might be more acceptable to me and
    my neighbors.

    Whipped Lima Beans
    Categories: self-denial, vegan, side
    Servings: 6

    4 c water
    1 ts salt
    32 oz frozen baby lima beans
    4 garlic cloves, smashed
    2 Tb fresh rosemary leaves

    Bring water, garlic, and rosemary to a boil in a
    large pot. Add lima beans and cook for 18 min or
    until very soft. Drain, reserving 1 c cooking
    liquid. Using an immersion blender, process very
    well, making sure the garlic is completely blended
    and absorbed into the mixture. Add the reserved
    cooking liquid a small amount at a time, until the
    consistency reaches that of a whipped potato. You
    may not need to use all of the liquid.

    M's note: this might actually become good with butter
    or bacon grease added. And rosemary, maybe half.

    after basilandbubbly.com
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