a Food Network, Alton Brown episode called "Tamale Never Dies"? He
made a comment about lard during the show and I didn't quite catch it.
Help, please.
Janet US

On Fri, 3 May 2013 10:25:08 -0500, Sqwertz >
wrote:

>On Fri, 03 May 2013 09:20:34 -0600, Janet Bostwick wrote:
>
>> a Food Network, Alton Brown episode called "Tamale Never Dies"? He
>> made a comment about lard during the show and I didn't quite catch it.
>> Help, please.
>
>Looks at the schedule and see when the episode airs again.
>
>Or you download it using a torrent client:
>http://www.fulldls.com/download-tv-1..._HDavi.torrent
>
>-sw
I get 'windows can't open this file' and then a selection of download
programs to do the job. Do I select one of those? Thanks for your
help. I'll be gone until later this afternoon. Thanks again
Janet US

"Janet Bostwick" > wrote in message
news
>a Food Network, Alton Brown episode called "Tamale Never Dies"? He
> made a comment about lard during the show and I didn't quite catch it.
> Help, please.
> Janet US

is this it?

http://www.youtube.com/watch?v=GCrn5zlGjig


I found it, now you watch it and tell me what his comment on lard was.

Janet Bostwick wrote:
>
> a Food Network, Alton Brown episode called "Tamale Never Dies"? He
> made a comment about lard during the show and I didn't quite catch it.
> Help, please.
> Janet US

http://goodeatsfampage.com/GEFP/index.htm

On 2013-05-03, Janet Bostwick > wrote:
> a Food Network, Alton Brown episode called "Tamale Never Dies"? He
> made a comment about lard during the show and I didn't quite catch it.
> Help, please.

http://www.youtube.com/watch?v=GCrn5zlGjig

I watched most of it and had to laugh. Alton has obviously never been
to an authentic Mexican tamale making party. I have. Not even
remotely close to the Good Eats recipe. The masa was more like 40%
lard, the filling had so much chili powder in it it was red, and both
masa and filling were so much more paste-like. Both were spread on
the husk with a spoon, literally painted on the husk.

I usta wonder why there was so little filling in a traditional tamale.
Now I know. After the masa (thick paste) is smeared on the corn husk,
a smaller smear (a thinner paste) is spread on the masa. Then it's
wrapped and tied with husk strands, which is basically a long husk
split lenghwise into narrow ribbons and used like string. You priced
food grade string, lately? I can't even find it, let alone buy it.

Back to original help question: Alton was talking about lard like it
it's all pure rendered lard, which it is not. The stuff you buy in
sprmkts, usually labeled manteca, is more often than not,
hydrogenated, thus making that once healthy lard into a full or
partially saturated fat. Not healthy. Bad Alton.

nb

"Pete C." wrote:
>
> Janet Bostwick wrote:
> >
> > a Food Network, Alton Brown episode called "Tamale Never Dies"? He
> > made a comment about lard during the show and I didn't quite catch it.
> > Help, please.
> > Janet US
>
> http://goodeatsfampage.com/GEFP/index.htm

er, typo

http://goodeatsfanpage.com/GEFP/index.htm

On 2013-05-03 16:36:47 +0000, notbob said:

> I watched most of it and had to laugh. Alton has obviously never been
> to an authentic Mexican tamale making party.

Certainly not. In fact I doubt he's ever left the penthouse except for golf.

> I have. Not even remotely close to the Good Eats recipe.

If your recipe differs from Alton's, that's how you know it's authentic!

> Back to original help question: Alton was talking about lard like it
> it's all pure rendered lard, which it is not.

Lard is pig fat in both its rendered and unrendered forms. Alton was
likely talking about it in the forms one is capable of buying it.

> The stuff you buy in sprmkts, usually labeled manteca, is more often
> than not, hydrogenated, thus making that once healthy lard into a full
> or partially saturated fat.

Of course all offically-sanctioned HHS Authentic Tamale Parties„¢ busy
themselves with rendering their own pork fat rather than buying it in
stores: It's so much easier that way and makes the party last much
longer!

On Fri, 3 May 2013 08:39:30 -0700, "Pico Rico" >
wrote:

>
>"Janet Bostwick" > wrote in message
>news
>>a Food Network, Alton Brown episode called "Tamale Never Dies"? He
>> made a comment about lard during the show and I didn't quite catch it.
>> Help, please.
>> Janet US
>
>is this it?
>
>http://www.youtube.com/watch?v=GCrn5zlGjig
>
>
>I found it, now you watch it and tell me what his comment on lard was.
>
AB says: "I mean, sure, you could use shortening, and the texture
would be nice and light, but the flavor would be flat. Lard, or
rendered pig fat? Oooh, that's flavor. [we run for the door again,
only to be stopped by AB] Lard is lower in saturated fat than butter,
and it contains about the same percentage of monounsaturated fats as
sunflower oil. What's more, most of the lards on the market are free
of the trans fats that so often lurk inside shortening. So, come on,
give lard a chance. Let's make tamales."
Janet US

Thanks everyone for helping me find the transcript. I can read so
much faster than I can watch an episode.
Janet US

Janet Bostwick wrote:
> On Fri, 3 May 2013 08:39:30 -0700, "Pico Rico" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
>>news
>>>a Food Network, Alton Brown episode called "Tamale Never Dies"? He
>>> made a comment about lard during the show and I didn't quite catch it.
>>> Help, please.
>>> Janet US
>>
>>is this it?
>>
>>http://www.youtube.com/watch?v=GCrn5zlGjig
>>
>>
>>I found it, now you watch it and tell me what his comment on lard was.
>>
> AB says: "I mean, sure, you could use shortening, and the texture
> would be nice and light, but the flavor would be flat. Lard, or
> rendered pig fat? Oooh, that's flavor. [we run for the door again,
> only to be stopped by AB] Lard is lower in saturated fat than butter,
> and it contains about the same percentage of monounsaturated fats as
> sunflower oil. What's more, most of the lards on the market are free
> of the trans fats that so often lurk inside shortening. So, come on,
> give lard a chance. Let's make tamales."
> Janet US

give lard a chance

somehow it reminds me of a t-shirt from Iowa and I am not making this
up -- "promote pork - run over a chicken" complete with picture of a
farmer chasing a chicken in his pickup truck

On 2013-05-03, Janet Bostwick > wrote:

> sunflower oil. What's more, most of the lards on the market are free
> of the trans fats that so often lurk inside shortening.

On what planet!? Go down to yer local sprmkt and look for lard, then
read the label. Ten outta ten times it's hydrogenated, jes like
shortening and margerine.

"Hydrogenation of unsaturated fats produces saturated fats. In the case
of partial hydrogenation, trans fats may be generated as well."

http://en.wikipedia.org/wiki/Hydrogenation

I have NEVER seen un-hydrogenated lard in a US sprmkt. I hadda buy
mine at a local caniceria (Mex butcher), where they made their own
chicarrones and saved the lard. Alton is jes wrong, all the way thru
this episode. (not the first time)

nb

On Fri, 3 May 2013 18:58:50 +0000 (UTC), tert in seattle
> wrote:
snip
nd it, now you watch it and tell me what his comment on lard was.
>>>
>> AB says: "I mean, sure, you could use shortening, and the texture
>> would be nice and light, but the flavor would be flat. Lard, or
>> rendered pig fat? Oooh, that's flavor. [we run for the door again,
>> only to be stopped by AB] Lard is lower in saturated fat than butter,
>> and it contains about the same percentage of monounsaturated fats as
>> sunflower oil. What's more, most of the lards on the market are free
>> of the trans fats that so often lurk inside shortening. So, come on,
>> give lard a chance. Let's make tamales."
>> Janet US
>
>give lard a chance
>
>somehow it reminds me of a t-shirt from Iowa and I am not making this
>up -- "promote pork - run over a chicken" complete with picture of a
>farmer chasing a chicken in his pickup truck

I don't think I will forget that one ;o)
Janet US

Well regular old grocery store lard is hydrogenated like Crisco. Its not particularly healthy..but do give some flavor. Now if a smart person could find some "real" hawg lard which had not been tampered with..would indeed be a blessing. Anybody who makes their own tamales is a glutton for punishment. That is best left to cute Mamacitas..lol.

On 3 May 2013 16:36:47 GMT, notbob > wrote:

>On 2013-05-03, Janet Bostwick > wrote:
>> a Food Network, Alton Brown episode called "Tamale Never Dies"? He
>> made a comment about lard during the show and I didn't quite catch it.
>> Help, please.
>
>http://www.youtube.com/watch?v=GCrn5zlGjig
>
>I watched most of it and had to laugh. Alton has obviously never been
>to an authentic Mexican tamale making party. I have. Not even
>remotely close to the Good Eats recipe. The masa was more like 40%
>lard, the filling had so much chili powder in it it was red, and both
>masa and filling were so much more paste-like. Both were spread on
>the husk with a spoon, literally painted on the husk.
>
>I usta wonder why there was so little filling in a traditional tamale.
>Now I know. After the masa (thick paste) is smeared on the corn husk,
>a smaller smear (a thinner paste) is spread on the masa. Then it's
>wrapped and tied with husk strands, which is basically a long husk
>split lenghwise into narrow ribbons and used like string. You priced
>food grade string, lately? I can't even find it, let alone buy it.
>
>Back to original help question: Alton was talking about lard like it
>it's all pure rendered lard, which it is not. The stuff you buy in
>sprmkts, usually labeled manteca, is more often than not,
>hydrogenated, thus making that once healthy lard into a full or
>partially saturated fat. Not healthy. Bad Alton.
>
>nb

Switching gears a little bit, it was my understanding/remembrance that
there is a separate tamale tradition in the American Southeast. I
just don't recall who the immigrants were and when that provided the
tamales. Anybody?
Janet US

On 2013-05-03 18:17:10 +0000, Janet Bostwick said:

> AB says: "I mean, sure, you could use shortening, and the texture
> would be nice and light, but the flavor would be flat. Lard, or
> rendered pig fat? Oooh, that's flavor. [we run for the door again,
> only to be stopped by AB] Lard is lower in saturated fat than butter,
> and it contains about the same percentage of monounsaturated fats as
> sunflower oil. What's more, most of the lards on the market are free
> of the trans fats that so often lurk inside shortening. So, come on,
> give lard a chance. Let's make tamales."

What a trooper! Thanks for the effort!

On 2013-05-03 21:09:38 +0000, Janet Bostwick said:

> Switching gears a little bit, it was my understanding/remembrance that
> there is a separate tamale tradition in the American Southeast. I
> just don't recall who the immigrants were and when that provided the
> tamales. Anybody?

There are many different traditions. The tamales I got in North vs.
South Texas and in Southern California all have signifiant differences.
And then the ones that show up on our door around Christmas have even
more distinctions.

If you google it, I bet you'll find all kinds of different stuff. Some
of it will suffer the worst of "sniff sniff" gauche nuances that make
them GHASTLY unauthentic. But most of them taste pretty great when well
done.

And the various parts of central American have significat distinctions as well.

For future reference, this place has the best tamales on the planet,
though they might not be close to you:

Sariñana's Tamale Factory: http://tinyurl.com/d8xzfy8

Folks blabber about their other stuff (tacos, menudo), but 90% of their
business is tamale's sold to the local folk that don't have computers.
Santa Ana is 80% Hispanic, most of them from Jalisco, Guerrero, Sinaloa
and Baja.

Sqwertz wrote:
>
> On Fri, 03 May 2013 09:29:37 -0600, Janet Bostwick wrote:
>
> > On Fri, 3 May 2013 10:25:08 -0500, Sqwertz >
> > wrote:
> >
> >>On Fri, 03 May 2013 09:20:34 -0600, Janet Bostwick wrote:
> >>
> >>> a Food Network, Alton Brown episode called "Tamale Never Dies"? He
> >>> made a comment about lard during the show and I didn't quite catch it.
> >>> Help, please.
> >>
> >>Looks at the schedule and see when the episode airs again.
> >>
> >>Or you download it using a torrent client:
> >>http://www.fulldls.com/download-tv-1..._HDavi.torrent
> >>
> >>-sw
> > I get 'windows can't open this file' and then a selection of download
> > programs to do the job. Do I select one of those? Thanks for your
> > help. I'll be gone until later this afternoon. Thanks again
>
> You need s special program called a bittorent client that can open
> that file and download the video that is described in the file. It
> doesn't come with windows.
>
> I did download it this morning, if you can tell me approximately where
> in the program it was mentioned (minutes) I will watch that section
> for you.
>
> -=sw

The transcripts already exist he
http://goodeatsfanpage.com/GEFP/index.htm

On Fri, 3 May 2013 16:47:25 -0500, Sqwertz >
wrote:

>On Fri, 03 May 2013 09:29:37 -0600, Janet Bostwick wrote:
>
>> On Fri, 3 May 2013 10:25:08 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 03 May 2013 09:20:34 -0600, Janet Bostwick wrote:
>>>
>>>> a Food Network, Alton Brown episode called "Tamale Never Dies"? He
>>>> made a comment about lard during the show and I didn't quite catch it.
>>>> Help, please.
>>>
>>>Looks at the schedule and see when the episode airs again.
>>>
>>>Or you download it using a torrent client:
>>>http://www.fulldls.com/download-tv-1..._HDavi.torrent
>>>
>>>-sw
>> I get 'windows can't open this file' and then a selection of download
>> programs to do the job. Do I select one of those? Thanks for your
>> help. I'll be gone until later this afternoon. Thanks again
>
>You need s special program called a bittorent client that can open
>that file and download the video that is described in the file. It
>doesn't come with windows.
>
>I did download it this morning, if you can tell me approximately where
>in the program it was mentioned (minutes) I will watch that section
>for you.
>
>-=sw
That is really nice of you to offer. I appreciate it.
Another link provided led me to it. Thank you again.
Janet US

On Fri, 3 May 2013 14:58:24 -0700, gtr > wrote:

>On 2013-05-03 21:09:38 +0000, Janet Bostwick said:
>
>> Switching gears a little bit, it was my understanding/remembrance that
>> there is a separate tamale tradition in the American Southeast. I
>> just don't recall who the immigrants were and when that provided the
>> tamales. Anybody?
>
>There are many different traditions. The tamales I got in North vs.
>South Texas and in Southern California all have signifiant differences.
>And then the ones that show up on our door around Christmas have even
>more distinctions.
>
>If you google it, I bet you'll find all kinds of different stuff. Some
>of it will suffer the worst of "sniff sniff" gauche nuances that make
>them GHASTLY unauthentic. But most of them taste pretty great when well
>done.
>
>And the various parts of central American have significat distinctions as well.
>
>For future reference, this place has the best tamales on the planet,
>though they might not be close to you:
>
> Sariñana's Tamale Factory: http://tinyurl.com/d8xzfy8
>
>Folks blabber about their other stuff (tacos, menudo), but 90% of their
>business is tamale's sold to the local folk that don't have computers.
>Santa Ana is 80% Hispanic, most of them from Jalisco, Guerrero, Sinaloa
>and Baja.

No, we are nowhere close. ( thanks for the info.
Janet US

On Fri, 03 May 2013 15:09:38 -0600, Janet Bostwick
> wrote:

> Switching gears a little bit, it was my understanding/remembrance that
> there is a separate tamale tradition in the American Southeast. I
> just don't recall who the immigrants were and when that provided the
> tamales. Anybody?
> Janet US

No idea. Informed answers will be interesting to me, but I doubt
you'll find it here.

--
Food is an important part of a balanced diet.