Bean and cheese filling. Yum!

On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> wrote:

>Bean and cheese filling. Yum!

Julie, did you make them, buy them frozen or find someone who made
them fresh. I've seen them made and they seem to be kind of tricky to
make.
Janet US

On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> > wrote:
>
>> Bean and cheese filling. Yum!
>
> Julie, did you make them, buy them frozen or find someone who made
> them fresh. I've seen them made and they seem to be kind of tricky to
> make.
> Janet US
>
That's the question. There are a lot of Papusas recipes. One example:

http://www.bonappetit.com/story/how-to-make-pupusas

Also a lot of similar frozen things at the grocery store. <shrug>


Jill

"Sqwertz" > wrote in message
news
> On Thu, 17 Aug 2017 18:06:18 -0700, Julie Bove wrote:
>
>> Bean and cheese filling. Yum!
>
> I prefer chrysalis, stir-fried with garlic and chile.

Butterflies?

"U.S. Janet B." > wrote in message
...
> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> > wrote:
>
>>Bean and cheese filling. Yum!
>
> Julie, did you make them, buy them frozen or find someone who made
> them fresh. I've seen them made and they seem to be kind of tricky to
> make.
> Janet US

I make them. SF showed me a video some time ago of Martha Stewart making
them. They're actually super easy to make but it would help if I had a
Comal. Just ordered one from Amazon. Would make them easier to make and
remove. There is a Pupusaria in Everett that I hear is really good, but
since they're so cheap and easy to make at home, I've never been there.

"jmcquown" > wrote in message
news
> On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
>> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
>> > wrote:
>>
>>> Bean and cheese filling. Yum!
>>
>> Julie, did you make them, buy them frozen or find someone who made
>> them fresh. I've seen them made and they seem to be kind of tricky to
>> make.
>> Janet US
>>
> That's the question. There are a lot of Papusas recipes. One example:
>
> http://www.bonappetit.com/story/how-to-make-pupusas
>
> Also a lot of similar frozen things at the grocery store. <shrug>

I saw them once at a grocery store, frozen. Very expensive. I just used the
Maseca and water. Had two different recipes. Both said 2 cups of Maseca but
one said 1 cup of water and the other said 1.5. I started with 1 cup then
added some as it was too dry. Water needs to be warm. The key is to let the
dough sit for at least 10 minutes. Not all recipes tell you to do this. I
have seen some that call for flour, salt, baking powder/soda, fat, etc.
Nope. Not needed.

I had a small amount of leftover refried beans that I mixed with some
Tillamook Mexican cheese shreds. I used that for the filling. Just need to
be careful not to overfill or it will squish out as it cooks. I don't mind a
tiny bit coming out but anything more and it could be sloppy.

To shape, you start with a ball of dough then pat it out in your hands like
you would a tortilla, but much thicker. Put a little filling in the middle
then just sort of roll it around in your hands working the edges up towards
the top. Continue until sealed. Oh! You do need a bowl of cold water nearby.
Keep your hands wet with this as you work to prevent sticking.

On 8/17/2017 9:22 PM, Sqwertz wrote:
> I prefer chrysalis,

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Thu, 17 Aug 2017 22:08:59 -0700, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
>> > wrote:
>>
>>>Bean and cheese filling. Yum!
>>
>> Julie, did you make them, buy them frozen or find someone who made
>> them fresh. I've seen them made and they seem to be kind of tricky to
>> make.
>> Janet US
>
>I make them. SF showed me a video some time ago of Martha Stewart making
>them. They're actually super easy to make but it would help if I had a
>Comal. Just ordered one from Amazon. Would make them easier to make and
>remove. There is a Pupusaria in Everett that I hear is really good, but
>since they're so cheap and easy to make at home, I've never been there.

that's good to know. I thought that the filling would squish out if
you didn't have the knack of long years of practice.
Janet US

"U.S. Janet B." > wrote in message
...
> On Thu, 17 Aug 2017 22:08:59 -0700, "Julie Bove"
> > wrote:
>
>>
>>"U.S. Janet B." > wrote in message
. ..
>>> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>Bean and cheese filling. Yum!
>>>
>>> Julie, did you make them, buy them frozen or find someone who made
>>> them fresh. I've seen them made and they seem to be kind of tricky to
>>> make.
>>> Janet US
>>
>>I make them. SF showed me a video some time ago of Martha Stewart making
>>them. They're actually super easy to make but it would help if I had a
>>Comal. Just ordered one from Amazon. Would make them easier to make and
>>remove. There is a Pupusaria in Everett that I hear is really good, but
>>since they're so cheap and easy to make at home, I've never been there.
>
> that's good to know. I thought that the filling would squish out if
> you didn't have the knack of long years of practice.
> Janet US

Nope. Had I not seen the video, I likely would have attempted two thinner
patties sealed around the edge. But that's just not the way to do it.

On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
> "jmcquown" > wrote in message
> news
> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> >> > wrote:
> >>
> >>> Bean and cheese filling. Yum!
> >>
> >> Julie, did you make them, buy them frozen or find someone who made
> >> them fresh. I've seen them made and they seem to be kind of tricky to
> >> make.
> >> Janet US
> >>
> > That's the question. There are a lot of Papusas recipes. One example:
> >
> > http://www.bonappetit.com/story/how-to-make-pupusas
> >
> > Also a lot of similar frozen things at the grocery store. <shrug>
>
> I saw them once at a grocery store, frozen. Very expensive. I just used the
> Maseca and water. Had two different recipes. Both said 2 cups of Maseca but
> one said 1 cup of water and the other said 1.5. I started with 1 cup then
> added some as it was too dry. Water needs to be warm. The key is to let the
> dough sit for at least 10 minutes. Not all recipes tell you to do this. I
> have seen some that call for flour, salt, baking powder/soda, fat, etc.
> Nope. Not needed.
>
> I had a small amount of leftover refried beans that I mixed with some
> Tillamook Mexican cheese shreds. I used that for the filling. Just need to
> be careful not to overfill or it will squish out as it cooks. I don't mind a
> tiny bit coming out but anything more and it could be sloppy.
>
> To shape, you start with a ball of dough then pat it out in your hands like
> you would a tortilla, but much thicker. Put a little filling in the middle
> then just sort of roll it around in your hands working the edges up towards
> the top. Continue until sealed. Oh! You do need a bowl of cold water nearby.
> Keep your hands wet with this as you work to prevent sticking.

Looks like a whole lot of fun. It's stuffed just like a char sui bao.

http://thewoksoflife.com/2015/05/ste...-char-siu-bao/

"dsi1" > wrote in message
...
> On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
>> "jmcquown" > wrote in message
>> news
>> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
>> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
>> >> > wrote:
>> >>
>> >>> Bean and cheese filling. Yum!
>> >>
>> >> Julie, did you make them, buy them frozen or find someone who made
>> >> them fresh. I've seen them made and they seem to be kind of tricky to
>> >> make.
>> >> Janet US
>> >>
>> > That's the question. There are a lot of Papusas recipes. One example:
>> >
>> > http://www.bonappetit.com/story/how-to-make-pupusas
>> >
>> > Also a lot of similar frozen things at the grocery store. <shrug>
>>
>> I saw them once at a grocery store, frozen. Very expensive. I just used
>> the
>> Maseca and water. Had two different recipes. Both said 2 cups of Maseca
>> but
>> one said 1 cup of water and the other said 1.5. I started with 1 cup then
>> added some as it was too dry. Water needs to be warm. The key is to let
>> the
>> dough sit for at least 10 minutes. Not all recipes tell you to do this. I
>> have seen some that call for flour, salt, baking powder/soda, fat, etc.
>> Nope. Not needed.
>>
>> I had a small amount of leftover refried beans that I mixed with some
>> Tillamook Mexican cheese shreds. I used that for the filling. Just need
>> to
>> be careful not to overfill or it will squish out as it cooks. I don't
>> mind a
>> tiny bit coming out but anything more and it could be sloppy.
>>
>> To shape, you start with a ball of dough then pat it out in your hands
>> like
>> you would a tortilla, but much thicker. Put a little filling in the
>> middle
>> then just sort of roll it around in your hands working the edges up
>> towards
>> the top. Continue until sealed. Oh! You do need a bowl of cold water
>> nearby.
>> Keep your hands wet with this as you work to prevent sticking.
>
> Looks like a whole lot of fun. It's stuffed just like a char sui bao.
>
> http://thewoksoflife.com/2015/05/ste...-char-siu-bao/

Sounds like Hum Bow.

On Friday, August 18, 2017 at 1:45:03 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> > On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
> >> "jmcquown" > wrote in message
> >> news > >> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
> >> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> >> >> > wrote:
> >> >>
> >> >>> Bean and cheese filling. Yum!
> >> >>
> >> >> Julie, did you make them, buy them frozen or find someone who made
> >> >> them fresh. I've seen them made and they seem to be kind of tricky to
> >> >> make.
> >> >> Janet US
> >> >>
> >> > That's the question. There are a lot of Papusas recipes. One example:
> >> >
> >> > http://www.bonappetit.com/story/how-to-make-pupusas
> >> >
> >> > Also a lot of similar frozen things at the grocery store. <shrug>
> >>
> >> I saw them once at a grocery store, frozen. Very expensive. I just used
> >> the
> >> Maseca and water. Had two different recipes. Both said 2 cups of Maseca
> >> but
> >> one said 1 cup of water and the other said 1.5. I started with 1 cup then
> >> added some as it was too dry. Water needs to be warm. The key is to let
> >> the
> >> dough sit for at least 10 minutes. Not all recipes tell you to do this. I
> >> have seen some that call for flour, salt, baking powder/soda, fat, etc.
> >> Nope. Not needed.
> >>
> >> I had a small amount of leftover refried beans that I mixed with some
> >> Tillamook Mexican cheese shreds. I used that for the filling. Just need
> >> to
> >> be careful not to overfill or it will squish out as it cooks. I don't
> >> mind a
> >> tiny bit coming out but anything more and it could be sloppy.
> >>
> >> To shape, you start with a ball of dough then pat it out in your hands
> >> like
> >> you would a tortilla, but much thicker. Put a little filling in the
> >> middle
> >> then just sort of roll it around in your hands working the edges up
> >> towards
> >> the top. Continue until sealed. Oh! You do need a bowl of cold water
> >> nearby.
> >> Keep your hands wet with this as you work to prevent sticking.
> >
> > Looks like a whole lot of fun. It's stuffed just like a char sui bao.
> >
> > http://thewoksoflife.com/2015/05/ste...-char-siu-bao/
>
> Sounds like Hum Bow.

The Hawaiian version is called "manapua."

https://www.youtube.com/watch?v=9LI45ODp71M

"dsi1" wrote in message
...

On Friday, August 18, 2017 at 1:45:03 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> > On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
> >> "jmcquown" > wrote in message
> >> news > >> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
> >> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> >> >> > wrote:
> >> >>
> >> >>> Bean and cheese filling. Yum!
> >> >>
> >> >> Julie, did you make them, buy them frozen or find someone who made
> >> >> them fresh. I've seen them made and they seem to be kind of tricky
> >> >> to
> >> >> make.
> >> >> Janet US
> >> >>
> >> > That's the question. There are a lot of Papusas recipes. One
> >> > example:
> >> >
> >> > http://www.bonappetit.com/story/how-to-make-pupusas
> >> >
> >> > Also a lot of similar frozen things at the grocery store. <shrug>
> >>
> >> I saw them once at a grocery store, frozen. Very expensive. I just used
> >> the
> >> Maseca and water. Had two different recipes. Both said 2 cups of Maseca
> >> but
> >> one said 1 cup of water and the other said 1.5. I started with 1 cup
> >> then
> >> added some as it was too dry. Water needs to be warm. The key is to let
> >> the
> >> dough sit for at least 10 minutes. Not all recipes tell you to do this.
> >> I
> >> have seen some that call for flour, salt, baking powder/soda, fat, etc.
> >> Nope. Not needed.
> >>
> >> I had a small amount of leftover refried beans that I mixed with some
> >> Tillamook Mexican cheese shreds. I used that for the filling. Just need
> >> to
> >> be careful not to overfill or it will squish out as it cooks. I don't
> >> mind a
> >> tiny bit coming out but anything more and it could be sloppy.
> >>
> >> To shape, you start with a ball of dough then pat it out in your hands
> >> like
> >> you would a tortilla, but much thicker. Put a little filling in the
> >> middle
> >> then just sort of roll it around in your hands working the edges up
> >> towards
> >> the top. Continue until sealed. Oh! You do need a bowl of cold water
> >> nearby.
> >> Keep your hands wet with this as you work to prevent sticking.
> >
> > Looks like a whole lot of fun. It's stuffed just like a char sui bao.
> >
> > http://thewoksoflife.com/2015/05/ste...-char-siu-bao/
>
> Sounds like Hum Bow.

The Hawaiian version is called "manapua."

https://www.youtube.com/watch?v=9LI45ODp71M

==

lol she is lovely)



--
http://www.helpforheroes.org.uk

"dsi1" > wrote in message
...
> On Friday, August 18, 2017 at 1:45:03 PM UTC-10, Julie Bove wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> > On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
>> >> "jmcquown" > wrote in message
>> >> news >> >> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
>> >> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
>> >> >> > wrote:
>> >> >>
>> >> >>> Bean and cheese filling. Yum!
>> >> >>
>> >> >> Julie, did you make them, buy them frozen or find someone who made
>> >> >> them fresh. I've seen them made and they seem to be kind of tricky
>> >> >> to
>> >> >> make.
>> >> >> Janet US
>> >> >>
>> >> > That's the question. There are a lot of Papusas recipes. One
>> >> > example:
>> >> >
>> >> > http://www.bonappetit.com/story/how-to-make-pupusas
>> >> >
>> >> > Also a lot of similar frozen things at the grocery store. <shrug>
>> >>
>> >> I saw them once at a grocery store, frozen. Very expensive. I just
>> >> used
>> >> the
>> >> Maseca and water. Had two different recipes. Both said 2 cups of
>> >> Maseca
>> >> but
>> >> one said 1 cup of water and the other said 1.5. I started with 1 cup
>> >> then
>> >> added some as it was too dry. Water needs to be warm. The key is to
>> >> let
>> >> the
>> >> dough sit for at least 10 minutes. Not all recipes tell you to do
>> >> this. I
>> >> have seen some that call for flour, salt, baking powder/soda, fat,
>> >> etc.
>> >> Nope. Not needed.
>> >>
>> >> I had a small amount of leftover refried beans that I mixed with some
>> >> Tillamook Mexican cheese shreds. I used that for the filling. Just
>> >> need
>> >> to
>> >> be careful not to overfill or it will squish out as it cooks. I don't
>> >> mind a
>> >> tiny bit coming out but anything more and it could be sloppy.
>> >>
>> >> To shape, you start with a ball of dough then pat it out in your hands
>> >> like
>> >> you would a tortilla, but much thicker. Put a little filling in the
>> >> middle
>> >> then just sort of roll it around in your hands working the edges up
>> >> towards
>> >> the top. Continue until sealed. Oh! You do need a bowl of cold water
>> >> nearby.
>> >> Keep your hands wet with this as you work to prevent sticking.
>> >
>> > Looks like a whole lot of fun. It's stuffed just like a char sui bao.
>> >
>> > http://thewoksoflife.com/2015/05/ste...-char-siu-bao/
>>
>> Sounds like Hum Bow.
>
> The Hawaiian version is called "manapua."
>
> https://www.youtube.com/watch?v=9LI45ODp71M

Ah, okay!

On Friday, August 18, 2017 at 11:45:40 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 18, 2017 at 1:45:03 PM UTC-10, Julie Bove wrote:
> > "dsi1" <dsi1yahoo.com> wrote in message
> > ...
> > > On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
> > >> "jmcquown" > wrote in message
> > >> news > > >> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
> > >> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
> > >> >> > wrote:
> > >> >>
> > >> >>> Bean and cheese filling. Yum!
> > >> >>
> > >> >> Julie, did you make them, buy them frozen or find someone who made
> > >> >> them fresh. I've seen them made and they seem to be kind of tricky
> > >> >> to
> > >> >> make.
> > >> >> Janet US
> > >> >>
> > >> > That's the question. There are a lot of Papusas recipes. One
> > >> > example:
> > >> >
> > >> > http://www.bonappetit.com/story/how-to-make-pupusas
> > >> >
> > >> > Also a lot of similar frozen things at the grocery store. <shrug>
> > >>
> > >> I saw them once at a grocery store, frozen. Very expensive. I just used
> > >> the
> > >> Maseca and water. Had two different recipes. Both said 2 cups of Maseca
> > >> but
> > >> one said 1 cup of water and the other said 1.5. I started with 1 cup
> > >> then
> > >> added some as it was too dry. Water needs to be warm. The key is to let
> > >> the
> > >> dough sit for at least 10 minutes. Not all recipes tell you to do this.
> > >> I
> > >> have seen some that call for flour, salt, baking powder/soda, fat, etc.
> > >> Nope. Not needed.
> > >>
> > >> I had a small amount of leftover refried beans that I mixed with some
> > >> Tillamook Mexican cheese shreds. I used that for the filling. Just need
> > >> to
> > >> be careful not to overfill or it will squish out as it cooks. I don't
> > >> mind a
> > >> tiny bit coming out but anything more and it could be sloppy.
> > >>
> > >> To shape, you start with a ball of dough then pat it out in your hands
> > >> like
> > >> you would a tortilla, but much thicker. Put a little filling in the
> > >> middle
> > >> then just sort of roll it around in your hands working the edges up
> > >> towards
> > >> the top. Continue until sealed. Oh! You do need a bowl of cold water
> > >> nearby.
> > >> Keep your hands wet with this as you work to prevent sticking.
> > >
> > > Looks like a whole lot of fun. It's stuffed just like a char sui bao.
> > >
> > > http://thewoksoflife.com/2015/05/ste...-char-siu-bao/
> >
> > Sounds like Hum Bow.
>
> The Hawaiian version is called "manapua."
>
> https://www.youtube.com/watch?v=9LI45ODp71M
>
> ==
>
> lol she is lovely)
>
>
>
> --
> http://www.helpforheroes.org.uk

She really loves that manapua!