heidih

Oh my that is a beautiful fellow

PS: Just remembered my low brow country cousin version. Crock pot like SV kinda sorta. Then on Weber (or oven high heat) The beautiful soft meat against the snappy crackling - incredible. Took every once of willpower not to justify extensive "cook's treat" sampling. https://forums.egullet.org/topic/148874-cooking-pork-shank/?do=findComment&comment=1975930

This does not directly address post sous-vide but may give you some useful information. Looking forward to your pics and report. https://www.seriouseats.com/2011/12/the-food-lab-ultra-crisp-skinned-slow-roasted-pork-shoulder.html

Ah after a move my food processor vanished temporarily for 2 years. That mallet did the nuts for me for baklava and many other treats. - in a bag, pounded on concrete. Zero clean up. I've landed it on really hard garlic when making a large amount of paste.

Because my family goes way back with Wienerschnitzel I opened my judgmental tiny mind and it looks and sounds like a decent offering. Thanks for the report.

You're joshin right? "The man Who Ate Everything" Different tone.

Bit of upheaval over there... Or as is often the case I could be totally wrong

Not LA speak or Spanglish. I think the writer was direct translating in his head roughly julienned pieces of the chile as opposed to chopped up. ETA: like thin strips

No it is the masa and the filling and the texture and ratio. Some have just a touch of heat but the chile is for flavor - heat is not the point. The puppie are steamed so unless the masa was too dense - dry should not enter the description. See these 2 https://forums.egullet.org/topic/57782-making-tamales/page/4/ https://forums.egullet.org/topic/92298-tamales-cook-off-25/page/2/

Not your preferred spice level or? Gotta love the wood cap. Taste verdict? So they doused it and did not just give you a packet of sauce? https://www.target.com/p/cholula-chili-garlic-hot-sauce-5oz/

Several years ago a friend who managed a gift shop brought in several specialty chocolate vendors. One sold the bombs. We all saw it as a novelty item and I am glad it is still working for you guys who make and sell. Some moms who purchased reported back that the kids treated them like a Kinder Egg https://www.amazon.com/Kinder-Joy-Chocolate-Surprise-Inside/dp/B079M6Y8VL No hot liquid involved.

I have had this basic Cuisinart MiniPrep Plus for several years and it had 2 homes before me - they did not cook much. Sturdy, easy to clean. My go to for grinding nuts for baking and for hummus, small batches of salsa and the like. I have a nice full size FP but for me the little guy works. .

Not having tasted them, and to skirt snobbishness - I suppose a cheap experiment. Wienerschnitzel with that sauce does sound dreadful though. Will you give any of them them a go? Folks here have mentioned enjoying the ones from Trader Joes.

Are they minced like the way one get dried onion? If so - I would use as is, as long as there us liquid in your prep.

The dried chiles sure give then a nice color. Are they pan fried or?

Front page of the Los Angeles Times today "The Tamale Poll" 'Tis the season and it is SLOW. https://www.latimes.com/california/story/2020-12-16/la-tamale-poll-covid-19-christmas

Exactly! It is powdered sugar only to me. One of the guys at Cafe du Monde - that is powdered sugar all over him and in the big tray

Look forward to @Paul Bacino recipe. In the meantime this video is close to what they do at local farmers market, Various fillings are offered Some just bean & cheese, one swaps out chorizo for the pork shoulder (my favorite). The curtido (cabbage/carrot pickle) is essential along with your favorite hot sauce. https://tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita They show a large quantity - but easy to cut down

Is the kill and bleed and back splice and position to fire the same? Anywho - there is no total "new" as they say

I admit to not "liking" perfectly lovely dishes members post because I can see bell peppers of any color in them. We all have quirks. @liuzhou - did you grow them as microgreens on your balcony as you might not have depth for the full root formation?

despite being a lawyer I do not enjoy argument. Benne is an heirloom. https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/sesame.html#:~:text=African slaves were the first,heirloom tomato versus modern tomatoes. That said - comparable to an extent and substitution can be made.

My favorite basic prep is roasteed, skinned (rubbed off) salt, best olive oil (I like grassy), and a touch of favorite balsamic. Give a few minutes rest. No "blood" involved.

That is really interesting on the pickling dissolving the bones. The great thing about using what is locally available - ingenuity abounds,

This may appear non-responsive but I'll go with the looser D'Artagnan definition of pate v. terrine https://www.dartagnan.com/pate-vs-terrine.html My favorite one Christmas was basically Julia's Pate de Campagne which is a rough more chunky one and baked in this terra cotta duck. Back when the terra cotta baking vessels were "a thing". Everyone loved both the vessel and the treat inside. Adding pistachios and some duck confit might be nice. Ms Duck has been garden decor for years so she is sporting outdoor maquiage. https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/10/how-to-make-perfect-country-pate-recipe

Oh @Kim Shook what have you been reading/viewing that has you "all wood fired up" We have a raised "pit" but the only cut & split wood on site is eucalyptus. Bit smelly. Have you considered the Weber and wood chips? - fire off to side. Bird positioned vertically and turned once or twice? Not as romantic or primal but in suburbia....