On 11/3/2017 2:09 PM, dsi1 wrote:
> On Friday, November 3, 2017 at 9:51:01 AM UTC-10, Casa de los peregrinos wrote:
>> On 11/3/2017 8:45 AM, U.S. Janet B. wrote:
>>> On Fri, 3 Nov 2017 09:26:56 -0400, jmcquown >
>>> wrote:
>>>
>>>> A convenience store attached to a gas station on St. Helena used to
>>>> prepare and serve hot breakfast and lunch six days a week. One of the
>>>> things on the lunch menu was pork or chicken tamales. They were made
>>>> fresh daily, steamed in banana leaves (as opposed to corn husks). After
>>>> many years, the place went belly-up. The gas pumps are gone, the store
>>>> is closed. No more fresh tamales. 
>>>>
>>>> I took a chance and bought Goya brand frozen pork tamales at the grocery
>>>> store. Don't waste your money! Pork, you say? I sure can't see it.
>>>> Maybe I'm supposed to pretend those miniscule pink flecks in a mass of
>>>> masa dough are pork.
>>>>
>>>> I'd complain to the company but all that would get me is a coupon for
>>>> more crappy tamales. If you like tamales you'll be sadly disappointed.
>>>>
>>>> And before anyone suggests it, I won't be making them from scratch. I
>>>> did that once just for grins. They were delicious! but it's a *very*
>>>> tedious process.
>>>>
>>>> Jill
>>>
>>> There isn't any commonly found brand of frozen Mexican tamales or
>>> burritos that is worth the energy needed to heat them. My daughter
>>> sends us a box of frozen tamales from The Tucson Tamale Company.
>>> https://tucsontamale.com/ They're pretty good. The ratio of
>>> filling to masa is good, the fillings are tasty.
>>> Janet US
>>>
>>
>> They're good at the physical location or frozen, as a
>>
>> https://buenofoods.com/prepared-products/
>>
>> Tamales
>>
>> Succulent pork marinated in a rich red chile sauce wrapped in
>> stone-ground corn masa and traditional corn husks. 12 count or 6 count.
>
> I'm waiting for tamales to explode on the Hawaii scene. It could happen. I'm planning on making a bunch of Hawaiian tamales in a couple of weeks. These would be laulaus and some friends want to make 600. Hoo boy!
>
> https://www.youtube.com/watch?v=2H4od4t0eb0
>
So simple, so deceptively natural.
Idea - what if you used sticky rice as a binder (instead of the masa
we'd use) and splashed in a dash of ponzu sauce?