On Sun, 25 Apr 2010 13:08:28 -0700, Mark Thorson >
wrote:

>Anyone have advice on choosing a tamalera? This is
>the big pot used to steam tamales. The simplest
>type have a perforated plate held a few inches above
>the bottom. More complex ones seem to have a set
>of sections, so that multiple layers can be steamed
>at once. Also, I've seen a type that has an insert
>which divides the space into three radial sections,
>to help hold the tamales standing upright. I probably
>want the largest size that will fit over my one
>remaining functional burner on my gas stovetop.

I just use my stock pot with one of those collapsible metal vegetable
steamers on the bottom. To keep them upright, I loosely run kitchen
string (in this case, kite string) around them.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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