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

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

On 2017-11-03, U.S Janet B > wrote:

> The ratio of filling to masa is good, the fillings are tasty.

I usta think the local Mexicans sold under-filled tamales to us
"gringoes" jes to get our $$. Turns out, Mexicans do it that way.
Why? I have no idea.

I went to my step-mother's sister's house to help here make
"authentic" Mexican tamales. She's a born-in-CA, native Mexican.
Boy, was I ever shocked.

Turns out, even fer "family", tamales are traditionally
"under-filled". I was so bummed, I quit helping, not wanting to have
any part of such enemic tamales.

The best tamales I ever bought were from some no-name bodega in San
Jose. Came right out of a slow-cooker. Big, round, meaty, tamales.
Best ever!

Oh......

Tuesday! Red's Tamale Day!

I don't recall the tamales, but will never ferget the commercial.

nb

On 11/3/2017 10:29 AM, l not -l wrote:
> On 3-Nov-2017, jmcquown > wrote:
>
>> 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.
> Were these the ones where the package instructions are to put
> them in boiling water and cook for 25 minutes? I bought some at
> the international grocery a couple of weeks ago for my son; he
> didn't mention a lack of pork; but, he did complain that they
> were "slimey"/slick. The unusual slipperiness was what turned
> him off. Usually, the things I buy at that store are top-notch
> because the majority of their customers know what good, ethnic
> items should be like taste and texture wise.
>
Yes, they were boil in the bag or microwaveable. I chose the boiling
method. I didn't really notice the masa was slimey, I was too busy
looking for the pork when I cut one open.

Jill

On 11/3/2017 10:45 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
>
Thanks, but I'm not in the market for tamales all the time so I won't be
ordering any. It's just a shame you can't find a quality product at the
grocery store. BTW, I looked at the link. I'm not interested in "sweet
pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
without tamales.

Jill

"jmcquown" > wrote in message

> Yes, they were boil in the bag or microwaveable. I chose the boiling
> method. I didn't really notice the masa was slimey, I was too busy
> looking for the pork when I cut one open.
>
> Jill


Luckily my neighbor makes killer tamales and gives me a dozen or so at
Christmas which is enough. I made them once, and never again, too much
involved for me. I give her fudge or divinity or my MIL's white fruit cake,
she likes it because there is not citron in any of it.

Cheri

On Fri, 3 Nov 2017 11:33:26 -0400, jmcquown >
wrote:

>On 11/3/2017 10:45 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
>>
>Thanks, but I'm not in the market for tamales all the time so I won't be
>ordering any. It's just a shame you can't find a quality product at the
>grocery store. BTW, I looked at the link. I'm not interested in "sweet
>pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
>further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
>without tamales.
>
>Jill

You should have looked further still. Those $120 items are for
Christmas giving. There are simple tamales that can be purchased in
any quantity from 2 up. Pumpkin tamales are authentic. Think about
the food items that were grown historically.
Janet US

On 11/3/2017 12:18 PM, U.S. Janet B. wrote:
> On Fri, 3 Nov 2017 11:33:26 -0400, jmcquown >
> wrote:
>
>> On 11/3/2017 10:45 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
>>>
>> Thanks, but I'm not in the market for tamales all the time so I won't be
>> ordering any. It's just a shame you can't find a quality product at the
>> grocery store. BTW, I looked at the link. I'm not interested in "sweet
>> pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
>> further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
>> without tamales.
>>
>> Jill
>
> You should have looked further still. Those $120 items are for
> Christmas giving. There are simple tamales that can be purchased in
> any quantity from 2 up. Pumpkin tamales are authentic. Think about
> the food items that were grown historically.
> Janet US
>
Historically authentic or not, not interested in pumpkin tamales. I did
look further on that site. I'm not going pay to have 2 tamales shipped
from Tuscon. As I mentioned above, I'm not in the market for tamales
all the time. It's just sad I can't find good ones at the grocery store.

Jill

On 11/3/2017 12:06 PM, Cheri wrote:
> "jmcquown" > wrote in message
>
>> Yes, they were boil in the bag or microwaveable.* I chose the boiling
>> method.* I didn't really notice the masa was slimey, I was too busy
>> looking for the pork when I cut one open.
>>
>> Jill
>
> Luckily my neighbor makes killer tamales and gives me a dozen or so at
> Christmas which is enough. I made them once, and never again, too much
> involved for me.

Yeah, making tamales from scratch is a long, involved process.
Delicious yes! But no, I won't do it again. It's nice you have a
neighbor who makes them.

> I give her fudge or divinity or my MIL's white fruit
> cake, she likes it because there is not citron in any of it.
>
> Cheri

That's nice, Cheri!

I do have one neighbor who seems to constantly run out of butter. She
never offers to replace it. These days I pretend I don't have any if
she calls and asks. I used to cat sit for her too, for free. When she
was gone I'd often find she didn't leave enough cat food.

Jill

"jmcquown" > wrote in message
news
> On 11/3/2017 12:06 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>>
>>> Yes, they were boil in the bag or microwaveable. I chose the boiling
>>> method. I didn't really notice the masa was slimey, I was too busy
>>> looking for the pork when I cut one open.
>>>
>>> Jill
>>
>> Luckily my neighbor makes killer tamales and gives me a dozen or so at
>> Christmas which is enough. I made them once, and never again, too much
>> involved for me.
>
> Yeah, making tamales from scratch is a long, involved process. Delicious
> yes! But no, I won't do it again. It's nice you have a neighbor who
> makes them.
>
>> I give her fudge or divinity or my MIL's white fruit cake, she likes it
>> because there is not citron in any of it.
>>
>> Cheri
>
> That's nice, Cheri!
>
> I do have one neighbor who seems to constantly run out of butter. She
> never offers to replace it. These days I pretend I don't have any if she
> calls and asks. I used to cat sit for her too, for free. When she was
> gone I'd often find she didn't leave enough cat food.
>
> Jill


Yes, neighbors that reciprocate kindness are the best kind, those that
impose continually without giving back at all are *users* IMO.

Cheri

On Fri, 3 Nov 2017 12:37:35 -0400, jmcquown >
wrote:

>On 11/3/2017 12:18 PM, U.S. Janet B. wrote:
>> On Fri, 3 Nov 2017 11:33:26 -0400, jmcquown >
>> wrote:
>>
>>> On 11/3/2017 10:45 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
>>>>
>>> Thanks, but I'm not in the market for tamales all the time so I won't be
>>> ordering any. It's just a shame you can't find a quality product at the
>>> grocery store. BTW, I looked at the link. I'm not interested in "sweet
>>> pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
>>> further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
>>> without tamales.
>>>
>>> Jill
>>
>> You should have looked further still. Those $120 items are for
>> Christmas giving. There are simple tamales that can be purchased in
>> any quantity from 2 up. Pumpkin tamales are authentic. Think about
>> the food items that were grown historically.
>> Janet US
>>
>Historically authentic or not, not interested in pumpkin tamales. I did
>look further on that site. I'm not going pay to have 2 tamales shipped
>from Tuscon. As I mentioned above, I'm not in the market for tamales
>all the time. It's just sad I can't find good ones at the grocery store.
>
>Jill

I'm sorry. There was no need to be aggressive and derisory I never
meant for you to think that I was telling you to order tamales. I
knew you wouldn't. I'm just sorry that I gave you an opportunity to
give a negative impression of a company I think provides a quality
product. I should have posted the link separately for anyone who
might have been interested.
Janet US

On 11/3/2017 1:15 PM, U.S. Janet B. wrote:
> On Fri, 3 Nov 2017 12:37:35 -0400, jmcquown >
> wrote:
>
>> On 11/3/2017 12:18 PM, U.S. Janet B. wrote:
>>> On Fri, 3 Nov 2017 11:33:26 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 11/3/2017 10:45 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
>>>>>
>>>> Thanks, but I'm not in the market for tamales all the time so I won't be
>>>> ordering any. It's just a shame you can't find a quality product at the
>>>> grocery store. BTW, I looked at the link. I'm not interested in "sweet
>>>> pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
>>>> further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
>>>> without tamales.
>>>>
>>>> Jill
>>>
>>> You should have looked further still. Those $120 items are for
>>> Christmas giving. There are simple tamales that can be purchased in
>>> any quantity from 2 up. Pumpkin tamales are authentic. Think about
>>> the food items that were grown historically.
>>> Janet US
>>>
>> Historically authentic or not, not interested in pumpkin tamales. I did
>> look further on that site. I'm not going pay to have 2 tamales shipped
>>from Tuscon. As I mentioned above, I'm not in the market for tamales
>> all the time. It's just sad I can't find good ones at the grocery store.
>>
>> Jill
>
> I'm sorry. There was no need to be aggressive and derisory I never
> meant for you to think that I was telling you to order tamales.

Agressive and derisory? Sorry if it came across that way.
> knew you wouldn't. I'm just sorry that I gave you an opportunity to
> give a negative impression of a company I think provides a quality
> product. I should have posted the link separately for anyone who
> might have been interested.
> Janet US
> I think it's nice your daughter sends things to you. I'm sure I've said
so before.

Jill

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.

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

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?

On 2017-11-03 4:09 PM, dsi1 wrote:
> On Friday, November 3, 2017 at 9:51:01 AM UTC-10, Casa de los
> peregrinos 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!
>


It's hard to figure what makes a food item gain wide popularity. I am
surprised that grits is not popular up here. I had it in Virginia and
loved it. You can't even find grits here. Buffalo is the birth place of
Buffalo wings, an item that is now sold in every bar, tavern, pizzeria
and restaurant for hundreds of miles around and even making inroads
further away. Buffalo is also the home of Beef on Weck, a great beef
sandwich, but seldom found outside of the the Buffalo area.

On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los peregrinos wrote:
>
> 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?

The Chinese, Thai, Filipinos, and others, will have rice (usually sticky mochi rice) steamed in leaves - banana, ti, or lotus. These are sometimes filled and sometimes not. I'll have to try some out the next time I see it served. I'm not a big fan of rice served this way but if I'm doing research, that's a good excuse, right?

On Friday, November 3, 2017 at 12:00:36 PM UTC-10, Dave Smith wrote:
>
> It's hard to figure what makes a food item gain wide popularity. I am
> surprised that grits is not popular up here. I had it in Virginia and
> loved it. You can't even find grits here. Buffalo is the birth place of
> Buffalo wings, an item that is now sold in every bar, tavern, pizzeria
> and restaurant for hundreds of miles around and even making inroads
> further away. Buffalo is also the home of Beef on Weck, a great beef
> sandwich, but seldom found outside of the the Buffalo area.

It's tough to get a good roast beef sandwich in Hawaii. Beats me why that is. My momma used to get me a roast beef sandwich when we went downtown on Saturdays. She got it at Woolworths and the beef would be under the heat lamp and would be sliced and made into a sandwich. I watched it being made right before my wide hungry eyes. What a great setup that was. I could kill for one of those.

My guess is that the problem with beef on weck is that it requires a very specific bun to be custom made for that sandwich. Otherwise, it's pretty much a roast beef sandwich. Oddly enough, Buffalo Wild Wings opened at the mall next door. They may serve their version of the sandwich. I'll have to check it out. Thanks.

On 11/3/2017 6:20 PM, dsi1 wrote:
> On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los peregrinos wrote:
>>
>> 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?
>
> The Chinese, Thai, Filipinos, and others, will have rice (usually sticky mochi rice) steamed in leaves - banana, ti, or lotus. These are sometimes filled and sometimes not. I'll have to try some out the next time I see it served. I'm not a big fan of rice served this way but if I'm doing research, that's a good excuse, right?
>

Sure, why not?

I suspect that rice flour is to gritty to make a decent masa, and I'm
not even sure what it would taste like.

Have to use that mokichiko sweet flour you mentioned I think.

Nah...

On Friday, November 3, 2017 at 6:18:35 PM UTC-10, Casa de los peregrinos wrote:
> On 11/3/2017 6:20 PM, dsi1 wrote:
> > On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los peregrinos wrote:
> >>
> >> 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?
> >
> > The Chinese, Thai, Filipinos, and others, will have rice (usually sticky mochi rice) steamed in leaves - banana, ti, or lotus. These are sometimes filled and sometimes not. I'll have to try some out the next time I see it served. I'm not a big fan of rice served this way but if I'm doing research, that's a good excuse, right?
> >
>
> Sure, why not?
>
> I suspect that rice flour is to gritty to make a decent masa, and I'm
> not even sure what it would taste like.
>
> Have to use that mokichiko sweet flour you mentioned I think.
>
> Nah...

Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.

http://ailovebaking.com/2011/01/04/h...-for-good-luck

"U.S. Janet B." > wrote in message
...
> 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

Texas Tamales are good too.

"jmcquown" > wrote in message
news
> On 11/3/2017 10:45 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
>>
> Thanks, but I'm not in the market for tamales all the time so I won't be
> ordering any. It's just a shame you can't find a quality product at the
> grocery store. BTW, I looked at the link. I'm not interested in "sweet
> pumpkin tamales" or "turkey and cranberry". What?! Okay, I looked
> further. Nope, I'm not paying $120 for 32 meat tamales. I'll just live
> without tamales.

You could always make cup tamales.

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.

You were right to be critical. What you really bought is this:

Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
Water, Isolated Soy Protein, Salt)

I can't believe people are even allowed to sell this as food.

Gary wrote:

> Here's a pic of a hamburger and fries that I made a
> couple of weeks ago. Lousy pic


Soooooo...if it's "lousy", why not attempt a better one...???


especially of the burger.
> Underneath that meat was also mustard, onions and a
> slice of tomato.
>
> The pattie was mystery meat, Sheldon.


Another "mystery" is "WHO would even touch that shit...!!!???"

Lol...


>
> This pic is mainly to look at the fries...russet potatos
> microwaved until almost done, then cut into wedges and
> deep fried until golden and crispy. S&P after cooked.
> Just as tasty as any commercial fries without all
> the nonsense additions.
>
> http://www.hostpic.org/images/1711042007530096.jpg


This is just about the most gag - inducing food pic I've seen posted, much more dire in fact than any of the Steve Wertz "Pwecious Puke Moments" snaps that he bandies about...


--
Best
Greg

dsi1 wrote:
>
> Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.

Rice flour sucks imo. Used it once to make tempura batter
and.....fail.

On 11/3/2017 11:58 PM, dsi1 wrote:
> On Friday, November 3, 2017 at 6:18:35 PM UTC-10, Casa de los peregrinos wrote:
>> On 11/3/2017 6:20 PM, dsi1 wrote:
>>> On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los peregrinos wrote:
>>>>
>>>> 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?
>>>
>>> The Chinese, Thai, Filipinos, and others, will have rice (usually sticky mochi rice) steamed in leaves - banana, ti, or lotus. These are sometimes filled and sometimes not. I'll have to try some out the next time I see it served. I'm not a big fan of rice served this way but if I'm doing research, that's a good excuse, right?
>>>
>>
>> Sure, why not?
>>
>> I suspect that rice flour is to gritty to make a decent masa, and I'm
>> not even sure what it would taste like.
>>
>> Have to use that mokichiko sweet flour you mentioned I think.
>>
>> Nah...
>
> Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.
>
> http://ailovebaking.com/2011/01/04/h...-for-good-luck
>

Those are cool looking, like some kind of neopolitan ice cream riff
desert...

One more island specialty that is totally new to me.

On 11/4/2017 1:08 AM, Bruce wrote:
> I can't believe people are even allowed to sell this as food.

I can't believe you are so controlling of what others consume.

Bruce wrote:
>
> Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
> Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
> Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
> Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
> Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
> Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
> Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
> Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
> 2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
> Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
> Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
> Water, Isolated Soy Protein, Salt)
>
> I can't believe people are even allowed to sell this as food.

Bruce -
To be honest, the above list is a good example of "WTF?"

I've always wondered just HOW IN THE HELL did they
come up with all the weird ingredients? Not just the tamales but
with so many commercial foods. I can understand the need for
some preservatives, etc for food to be shipped out but not
all of this nonsense.

If gramma has a killer homemade spaghetti sauce then relatives
convince her to market it, what arrives on the grocery
shelves will be far different from what gramma made.

Case in point: French fries. I like fries...from the grocery
stores or from McDonald's, etc. I'll buy them occasionally.

However, I can make very tasty fries at home too and they
taste just as good or better using only potatoes, cooking
oil (canola) and S&P. No odd chemical additions and I don't
have to mash them, add ingredients, then form back into
french fry shape. Again....WTH?

Here's a pic of a hamburger and fries that I made a
couple of weeks ago. Lousy pic especially of the burger.
Underneath that meat was also mustard, onions and a
slice of tomato.

The pattie was mystery meat, Sheldon.

This pic is mainly to look at the fries...russet potatos
microwaved until almost done, then cut into wedges and
deep fried until golden and crispy. S&P after cooked.
Just as tasty as any commercial fries without all
the nonsense additions.

http://www.hostpic.org/images/1711042007530096.jpg

On 11/4/2017 11:38 AM, Casa de los peregrinos wrote:
> On 11/3/2017 11:58 PM, dsi1 wrote:
>> On Friday, November 3, 2017 at 6:18:35 PM UTC-10, Casa de los
>> peregrinos wrote:
>>> On 11/3/2017 6:20 PM, dsi1 wrote:
>>>> On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los
>>>> peregrinos wrote:
>>>>>
>>>>> 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?
>>>>
>>>> The Chinese, Thai, Filipinos, and others, will have rice (usually
>>>> sticky mochi rice) steamed in leaves - banana, ti, or lotus. These
>>>> are sometimes filled and sometimes not. I'll have to try some out
>>>> the next time I see it served. I'm not a big fan of rice served this
>>>> way but if I'm doing research, that's a good excuse, right?
>>>>
>>>
>>> Sure, why not?
>>>
>>> I suspect that rice flour is to gritty to make a decent masa, and I'm
>>> not even sure what it would taste like.
>>>
>>> Have to use that mokichiko sweet flour you mentioned I think.
>>>
>>> Nah...
>>
>> Rice flour is pretty sticky stuff. We use it to make mochi which is
>> kind of important to have during family celebrations.
>>
>> http://ailovebaking.com/2011/01/04/h...-for-good-luck
>>
>>
>
> Those are cool looking, like some kind of neopolitan ice cream riff
> desert...
>
> One more island specialty that is totally new to me.
>
forged

On 11/4/2017 9:05 AM, Ding - Dong Daddy wrote:
>> This pic is mainly to look at the fries...russet potatos
>> microwaved until almost done, then cut into wedges and
>> deep fried until golden and crispy. S&P after cooked.
>> Just as tasty as any commercial fries without all
>> the nonsense additions.
>>
>> http://www.hostpic.org/images/1711042007530096.jpg
>
> This is just about the most gag - inducing food pic I've seen posted, much more dire in fact than any of the Steve Wertz "Pwecious Puke Moments" snaps that he bandies about...


I am going to have to agree here.


That's hungry as a dog food.

On 11/4/2017 9:19 AM, Gary wrote:
> dsi1 wrote:
>>
>> Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.
>
> Rice flour sucks imo. Used it once to make tempura batter
> and.....fail.
>

Oh no, rice flour ROCKS!

Try it on Korean fried chicken.

Or egg batter fried fish.

Or...

Have you never had a proper Bahn Mi with a rice flour baguette?

Oh buddy, yer missing out.

Ding - Dong Daddy wrote:
>
> Gary wrote:
>
> > Here's a pic of a hamburger and fries that I made a
> > couple of weeks ago. Lousy pic
>
> Soooooo...if it's "lousy", why not attempt a better one...???

Using a 1 megapixel camera plus...
I was more concerned with eating it all, rather than a better
pic.

>
> especially of the burger.
> > Underneath that meat was also mustard, onions and a
> > slice of tomato.
> >
> > The pattie was mystery meat, Sheldon.
>
> Another "mystery" is "WHO would even touch that shit...!!!???"
>
> Lol...

Me. yum!

>
> >
> > This pic is mainly to look at the fries...russet potatos
> > microwaved until almost done, then cut into wedges and
> > deep fried until golden and crispy. S&P after cooked.
> > Just as tasty as any commercial fries without all
> > the nonsense additions.
> >
> > http://www.hostpic.org/images/1711042007530096.jpg
>
> This is just about the most gag - inducing food pic I've seen posted, much more dire in fact than any of the Steve Wertz "Pwecious Puke Moments" snaps that he bandies about...

LOL! I love you too, Greggy poo. :-D
This is why people don't post pics here. I don't care though.

On 11/4/2017 11:56 AM, Casa de los peregrinos wrote:
> On 11/4/2017 9:05 AM, Ding - Dong Daddy wrote:
>>> This pic is mainly to look at the fries...russet potatos
>>> microwaved until almost done, then cut into wedges and
>>> deep fried until golden and crispy. S&P after cooked.
>>> Just as tasty as any commercial fries without all
>>> the nonsense additions.
>>>
>>> http://www.hostpic.org/images/1711042007530096.jpg
>>
>> This is just about the most gag - inducing food pic I've seen posted,
>> much more dire in fact than any of the Steve Wertz "Pwecious Puke
>> Moments" snaps that he bandies about...
>
>
> I am going to have to agree here.
>
>
> That's hungry as a dog food.
>
Gregory Morrow would eat the north end of a
south bound mule.

On Sat, 04 Nov 2017 10:44:44 -0500, Gary > wrote:

>Bruce wrote:
>>
>> Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
>> Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
>> Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
>> Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
>> Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
>> Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
>> Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
>> Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
>> 2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
>> Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
>> Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
>> Water, Isolated Soy Protein, Salt)
>>
>> I can't believe people are even allowed to sell this as food.
>
>Bruce -
>To be honest, the above list is a good example of "WTF?"
>
>I've always wondered just HOW IN THE HELL did they
>come up with all the weird ingredients? Not just the tamales but
>with so many commercial foods. I can understand the need for
>some preservatives, etc for food to be shipped out but not
>all of this nonsense.
>
>If gramma has a killer homemade spaghetti sauce then relatives
>convince her to market it, what arrives on the grocery
>shelves will be far different from what gramma made.
>
>Case in point: French fries. I like fries...from the grocery
>stores or from McDonald's, etc. I'll buy them occasionally.
>
>However, I can make very tasty fries at home too and they
>taste just as good or better using only potatoes, cooking
>oil (canola) and S&P. No odd chemical additions and I don't
>have to mash them, add ingredients, then form back into
>french fry shape. Again....WTH?
>
>Here's a pic of a hamburger and fries that I made a
>couple of weeks ago. Lousy pic especially of the burger.
>Underneath that meat was also mustard, onions and a
>slice of tomato.
>
>The pattie was mystery meat, Sheldon.
>
>This pic is mainly to look at the fries...russet potatos
>microwaved until almost done, then cut into wedges and
>deep fried until golden and crispy. S&P after cooked.
>Just as tasty as any commercial fries without all
>the nonsense additions.
>
>http://www.hostpic.org/images/1711042007530096.jpg

Those don't look anywhere near golden... closer to anthrocite.
Not to mention the awful presentation... your camera needed major
throat surgery after that picture from Gacking. lol

On Saturday, November 4, 2017 at 4:18:22 AM UTC-10, Gary wrote:
>
> Rice flour sucks imo. Used it once to make tempura batter
> and.....fail.

You don't use rice flour to make tempura batter - just wheat flour and cornstarch. Using the wrong ingredients will always lead to failure.

On Saturday, November 4, 2017 at 5:38:28 AM UTC-10, Casa de los peregrinos wrote:
>
> Those are cool looking, like some kind of neopolitan ice cream riff
> desert...
>
> One more island specialty that is totally new to me.

The soft and chewy texture would certainly be surprising if you've never eaten mochi. Here's my favorite mochi:

https://www.youtube.com/watch?v=AXaloqGQ7KM

"Gary" > wrote in message ...

> LOL! I love you too, Greggy poo. :-D
> This is why people don't post pics here. I don't care though.


At least you posted it, good job on that.

Cheri

On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los peregrinos wrote:
>
>
> I am going to have to agree here.
>
>
> That's hungry as a dog food.

I'm going to cook up some pork chorizo. It's kind of disgusting process. I'll stick some potatoes in there as you suggested. Thanks.

https://www.youtube.com/watch?v=YyHwGQRZKfE

On 11/4/2017 11:32 AM, dsi1 wrote:
> On Saturday, November 4, 2017 at 4:18:22 AM UTC-10, Gary wrote:
>>
>> Rice flour sucks imo. Used it once to make tempura batter
>> and.....fail.
>
> You don't use rice flour to make tempura batter - just wheat flour and cornstarch. Using the wrong ingredients will always lead to failure.
>

Yeah that's one I haven't tried yet either.

But it works great with KFC, that additional granularity makes a good
fit with a super crispy fry texture.

And for Bahn Mi bread:

http://www.riceandwheat.com/2008/10/...ade-baguettes/

Vietnamese mini-baguettes:
1 cup rice flour
¾ cup all-purpose flour
2 tsp baking powder
2 cups lukewarm water
1 Tbsp active dry yeast
1½ tsp sugar
1½ tsp salt
~4 cups all-purpose flour

On 11/4/2017 11:53 AM, dsi1 wrote:
> On Saturday, November 4, 2017 at 5:38:28 AM UTC-10, Casa de los peregrinos wrote:
>>
>> Those are cool looking, like some kind of neopolitan ice cream riff
>> desert...
>>
>> One more island specialty that is totally new to me.
>
> The soft and chewy texture would certainly be surprising if you've never eaten mochi. Here's my favorite mochi:
>
> https://www.youtube.com/watch?v=AXaloqGQ7KM
>

Brown _and_ gooey!

Yes, this is a good thing.

Many island treats from you I have never heard of.

It's as if this was maybe a...coking group?