I just found this thread and have been holding off making any posts until I got closer to the present. But I have to chime in here. My ex wife and I used to make tamales after the pigs got sent to sleep in freezerland. My job was to boil the heads and strip all the meat off to add to the shoulder meat we were using. We used the broth to add to the masa and meat and started wrapping. They were the best tamales I have ever eaten.big brown horse said:Hey OFG! Whatup?
I'm freeeeeeezing my bunz off here! 19 degrees???? Tonight it is supposed to be a big old whopping 16 degrees!! Now that realtor told me that the weather around the Sound is supposed to be mild. MILD??? This has been one big fat wild weather year of a year! Last winter we had the big old 20 year snow storm, a summer with the three hottest days on record (over 103, and I don't have an air conditioner, left that back in TX) a very wet November and a hellova "cold snap" currently. :/
BTW, the Mexicans in TX used pig heads (and goat heads) to make their tamales. The ladies used to deliver them to my front door. I miss those tamales! I tried to buy some ala cart here this weekend and they wanted $4 bucks a piece for them! I told them to forget about it, I'll have my mom send some from south TX.
Want.bibliophile birds said:the stockpot of my dreams
http://www.lecreuset.com/en-us/Products/Enamel-on-Steel/Stockpots/Stockpot-20-qt/
of course, it's $140, but it's beautiful and perfect...
txhomegrown said:It was a little unnerving to take the top off of the big pot and see something staring back at you.