Dana

I never really considered rendering my own lard, but next time I will try it. The supermarket stuff had an.....aroma that wasn't very pleasant, but never smelling lard before, I really had nothing to compare it to, and I thought probably all lard smelled like that. Glad to know that's not the case. The finished tamales have none of that smell, and they taste pretty darn good!!!

chefdg is right. I made risotto for 14 a couple of years ago in a vacation house kitchen and had no trouble at all. I did have a 'sous chef' for help with stirring, though.

I can't remember where I heard this, or if it's even correct, but it seems like someone told me once that you have to be careful of the 'wet' masa as it spoils very quickly, and if the grocer doesn't have a very high turnover, you could get some that was rancid. Anybody know if that's true? I used the lard from the shortening shelf at the regular store. I have stored what was leftover in my deep freeze. For next year. Or next week if my son doesn't stay out of those chicken tamales.

I basically followed the instructions and recipe on the back of the corn husk package - Fiesta brand. I made the masa from the dry mix and added lard, the chili water, spices and water. I beat the masa in my Kitchen Aid for about 15 minutes, because I like it to be light and the beating makes a big difference. The only thing I'd do differently as far as the meat filling would be that I'd braise the pork instead of roasting it as directed. I think it would be easier to shred. My neighbor made the beef, and I don't know what all she put in. The chicken and pepper/jack I made like this: Roasted a whole chicken and removed it from the bone. Saute a large onion and 3 or 4 cloves of garlic. Chop a couple chipotle chilies and add a little of the sauce. Add 2 t. cumin, and salt and pepper. Combine all and then add 1 pound of pepper-jack cheese, shredded, and about 1/2 a large bunch of cilantro. These were really good. The whole bag of masa made just enough for 21 dozen tamales, but the whole bag won't fit in the KA bowl (I think mine is 6qt?). I also used 2 sacks of husks, and that was just the right amount for that many tamales. I put them in water to soak aboout 3 hours before starting. Fiesta is my favorite brand. I can't remember the other available here, but Fiestas are cleaner and more uniform in size than the others.

I don't remember a tamale thread, but my neighbor and I made 21 dozen yersterday. We made 4 dozen each chicken and pepper jack, and beef, and the rest were pork. A lot of fun, but also a lot of work. The Kitchen Aid really is great for the masa. I don't think I'd attempt them without it.

Today was my neighbor and my annual tamale making day. Together, we made 21 dozen tamales, not counting the ones we had to taste-test. 4 dozen chicken and pepper-jack, 4 dozen beef and the rest pork. A fun day, but I'm glad we only do it once a year. Tomorrow - turkey soup!!

Jason, I'm glad I'm not the only one who thinks BN is overrated. Last one I had tasted liked banana flavoring in a wine glass. YUK Give me a glass of just about anything but that.

Ours have been bearing as long as we've lived in this house - about 16 years. When we get a winter freeze, the next year we get little, if any fruit. In other, non-freeze years, we get 3-6 bunches.

I have a bunch of banana trees in my back yard, so I'm interested in what I can do with them, too. By the way, if anybody needs some, just stop by!!!

Such awesome pics!!! Malawry - I'm interested in the 5 onion dip. I'm an onion nut. Can your elaborate?

Here's my Grandma's recipe for pickled okra: For each pint of okra pickles, you'll need: 1c. vinegar 1t. celery seed 1t. salt 1 clove garlic 1 small red pepper 1 head of dill Put dill, then okra in hot pint jars. Bring vinegar and salt to a boil. Add spices, garlic and pepper to jar. Pour boiling vinegar over and seal. These are really easy and good.

Prudhommes' books contain mostly his family's background, and are really interesting. The economics of the depression and of a sharecroppers' life are evident in the stories he shares. I would recommend Louisiana Kitchen, but you need to watch the red pepper he calls for. I can't use that much - I just cut it back be 3/4 to 1/2. The Family Cookbook contains recipes from Paul's brothers and sisters, and even more family history, but is an excellent collection and a great read. (Less red pepper, too )

I make a salad with arugula, pears. toasted walnuts, and a creamy gorganzola with a light dressing like you already use. Absolutely the bomb.

My Grandma always made a 'white bread' dressing, and added a raw egg for a binder. It was gummy, and that's the way we loved it. Now, however, I make cornbread dressing as it has more texture, and frankly, more taste. I use a similar method to fifi and Jaymes except I cannot abide the HB eggs in either the dressing or the gravy. The whites are RUBBER from the extra cooking, and extremely unappealing to me. I always make mine dressing the week ahead of the big day, using a couple of turkey wings I've roasted and make stock out of. I bake it in a pan outside the bird, because the turkey gravy poured over the top of the crunchy crust is unbeatable. My mouth is watering just thinking about it.

I'm sure some SSB will weigh in here shortly, but I think it has a lot to do with how much water is in the food you're frying. I never really thought about chicken livers having a lot of water, but I bet they do.

I'll take a stab... Red pepper crostini and pita crisps smoked mozz purses and candied almond& brie Lyonnaise Potates Carrots with honey ever popular Prime Rib Manicotti - very dependable Mandarin almond greens and tomato provolone Cheese tray and bars and squares

We always had Jonathans - tart and crisp with red skin. My mom quartered them, then cut out the core so they were sort of boat-shaped, then cut slices and diced them, making the longer in one direction. Maybe that's the same as your mom, fifi. I can hardly find Jonathans here in TX, but they were the apple of my Kansas childhood.

ruthcooks- your lunch sounds very nice. I'm interested in you WW/Oatmeal rolls. Can you share??? Thanks

It was 93 degrees here today - not exactly soup weather, but I'm still making acorn squash soup tomorrow from some leftovers from the weekend. For cream-type soups, I like homemade garlic croutons. For broth-based, I like saltines, but i like them to be sorta soggy. Not crispy, yet not completely melted, either. It's a fine line....

That is just AWESOME. And so totally Paul Prudhomme. I wonder is he needs any help.......

Although I'm not by birth southern, nor is my family, deviled eggs were always a hot item for any holiday meals. Farm families had easy access to eggs, and they were, and are, inexpensive. The recipe my grandma and my mother use is the same one I use, from the Better Homes and Gardens Cookbook - the red plaid one. A few years ago, I tried a new recipe, one with crumbled bacon. What could be better than the addition of bacon? While they were all eaten, my husband said, "I like the old eggs better", so I went back to the tried and true. I guess it's better not to muck with tradition. My nieces and nephews love deviled eggs and one niece always says, "I definitely want TWO eggs.". I have often wondered how many it would take to satisfy 6 kids. Last summer, on vacation with my sister, BIL and their 3 kids, I deviled a dozen. Between the 5 of them and 2 of us, there were none left after dinner. I think deviled eggs will be one of their best food memories.

What the heck - both. thanks

Me, too.

I'd say you're probably going to want to sear it on top of the stove and finish in the oven - maybe 15 min at 375? If you get it too done, it's going to be VERY tough. Better to err on the side of rareness and close your eyes to eat!!

I am on my second stone, both have cracked. I just push the pieces together tightly and go for it!! I leave it in the oven all the time to help the the seriously uneven heat in my 30? year old electric oven.