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What kind of etouffee did you make? I really like Prudhomme's recipe for crawfish etouffee, even though it has quite a list of ingredients in the spice mix. We are lucky that our local Restaurant Depot carries 30 to 35# sacks of live crawfish during the season. I just did a boil weekend before last. We ended up with about 1-1/2 pounds of tail meat after everyone was through eating.
That would probably be the time I made tamales from scratch about 5 years ago. I even used real corn husks. That was a lot of work. Delicious, but haven’t done it since.
Tamales are a community food. What I mean by this is that they are traditionally made assembly line-style by several people in huge amounts to be distributed, or in the age of refrigeration, frozen and stored.
One person making tamales for a single dinner for 4 people is simply not done.
Rather, about a half dozen or more women (traditionally women) make a few hundred tamales for a few dozen people in one mega session.
In New Mexico, making a huge batch of tamales is a Christmas tradition and families often make more than they have freezer space for. As a result, I have had people gift me tamales to the point where I had a half dozen or more, each of 3 or 4 different productions. It is nice to have a freezer full of tamales.
Not one thing, but a German menu. It took ages to source some things (I forget), and prepare other things. I was supposed to be able to buy canned dark cherries in their own juice--not pie filling. It took some time and work to come up with the desired product. I bought a cherry pitter.
This was in the 1970s. I had to go to the library and do a lot of guessing.
In New Mexico, making a huge batch of tamales is a Christmas tradition and families often make more than they have freezer space for. As a result, I have had people gift me tamales to the point where I had a half dozen or more, each of 3 or 4 different productions. It is nice to have a freezer full of tamales.
I'm so jealous!
I will say at Christmas and Three Kings we get bottled Coquito (coconut eggnog) from different families who make Coquito in large batches. It is delicious!
Wow because I was going to say that lamb was a staple around here- but you raise your own?! Yeah that's time investing.
We used to raise Suffolk and Southdown sheep. Huge PITA. Lambing season, bottle lambs, sheep breaking down fences, shearing. I don’t miss it.
I do miss our lamb though. Best ever.
a lemon chiffon wedding cake and I will never do it again . It took me almost 6 hours until done right . No thank you I can find a lot to do in 6 hours besides making a wedding cake .
I once made an omelet exactly the way Julia Child told me to. It was very very good, but after that I always streamlined the process. I did learn the fundamentals, which are worth knowing.
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