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  • From: Clansgian AT wmconnect.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Canned Meats
  • Date: Mon, 29 Dec 2008 13:21:21 EST


>So, you can drain the water, rinse, and then mash directly?

Yes, drain and rinse. Then mash. The hominy mashes up readily, it's the
easiest part of the process.

>
> >Ancho?
> >Pasilla?
> >Something else?
>
Not ancho or pasilla, althought those would make a good sauce, they don't
make the classic chili sauce one finds on tamales. If you grow them, any of
those giant chili peppers like the old Big Jim and such. In most grocery
stores
they are called "Guajilla" peppers. If there's a tienda around, just ask for
the chilis that are 'para tamales'.

>
> >So you don't use the pepper at all? It just flavors the water?
>

Right, the dried pepper itself is not used, just the water you boil it in.
'Flavor' the water is misleading, though. The inside of the pepper
disintegrates and all you remove from the water is basically the outside hull
of the
pepper, which isn't much edible anyway.

>
> >I have become addicted to avocados. I know they are loaded with fat,
> but I'm telling myself it is a good fat<g>


Don't underestimate that! It is whole, unadulterated vegetable fat. I very
seriously doubt any active person ever got fat from eating avocados.

James





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