debkauz

I have a friend who has a recipe from her Greatgrandmother that calls for a sieve of flour as an amount. It's been suggested that it may have been her grandmother's measurement in her own recipe. Has anyone heard of this as an actual measurement? Thanks for your help!

Thanks for the tips! I'll try the Great Northern's to start and then I can work from there. I just want a really good casoulette for NYE. I'd like to just fly to Paris and go to my favorite place there but other than that, I'll have to make it myself. Have a great New Year!

Just FYI, according to Grandma Hernandez, it's not the amount of lard that you put in that makes the ball float, but the amount of time you process it. We usually have it going in the Kitchen Aid for at least 45 minutes, sometimes more. We only add about a cup of melted lard to about 3 pounds of masa. We use fresh masa from the local tortillaria (?) so probably don't need as much as with dried masa. Since we usually make 25 dozen or so at a time that 45 minutes seems to take a long, long time! OMG! Totally agree about the corn husks. I got the cheap ones ONCE and never again. The girlfriend that was in charge of corn husks was ready to kill me by the time she got through. You are making me really hungry for some tamales!

Does anyone know where I can order Haricot Lingot in the US? I've googled until I'm all googled out and just can't find a source. I'd appreciate any and all leads. Thanks!