This tasted like crap. There is something wrong with the masa harina, stored too long or something, it's carrying an unpleasant metallic taste. I threw out the entire batch which was about 20 tamalis (+ tossed the sack of masa).
And that's a shame.
Update: I see this page ↑ is getting a lot more views than it deserves. Here is another post on the same subject. These tamales ↓ came out much better because the masa harina (treated corn flour) was fresh. Plus the new post is more informative.
Buffalo meatballs. That's what the package said, ground buffalo, but smart shoppers know better -- it's American bison. Saw this guy on TV that gave me a whole new insight. He said something while mixing his prize-winning-Italiangrandma'srecipe-marketshisownsauce version that gave me an insight, he goes, "...all those eggs are making like a meat souffle in there." And then Bobby Flay goes, they were having a throwdown, and he goes, "He uses four eggs for every one of mine." Then, the guy wins the throwdown. So I thought I'd try it with some ground buffalo meat. I mean bison. Then he bakes them. Mine came out great.
The noodles were cranked out on the Atlas™. The attachment actually forms round spaghetti. One egg plus half an egg shell of water plus AP flour and mostly semolina flour that I get out of the bins at Whole Foods or some such.
Sauce comes from a jar and it's totally gross. It cannot be salvaged. Plain cold fresh tomatoes with olive oil would have been better.
Noodle dough = 1 egg + 1/2 eggshell water +semolina flour with some AP flour. That made two large servings.
Sauce = cream + a tiny amount of Dijon mustard.
Plus my favoritestest vegetables in the whole world.
Update: It mystifies me why this page gets the most views, apparently by image searches. It is unfortunate because that photo ↑ was taken when I didn't have any idea how to use the camera. And I was not in the habit of explaining or describing anything. Here is an updated post on ice cream with fruit, ↓ if you are interested:
* 4 egg yolks. The eggs I used were gigantic. These were whisked in while the mixture was still cold.
* 1 cup of milk (2% was all I had, otherwise I would have used whole milk)
* 2 medium-size vanilla beans scraped out
* 3/4 cup cane sugar
* 1/4 teaspoon sea salt
* 3 chunks of couverture chocolate approximately 2 oz each. I did not weigh them, chunks were broken off a much larger chunk and melted into the mixture until it turned the desired color.
* 1/2 teaspoon orange oil (marketed for candy making)
Mixture is heated to create a thin custard, then chilled to near freezing to lessen the work of the ice cream maker. The ice cream maker I use is little more than a toy purchased through eBay.
The vanilla beans are also purchased at a discount through eBay.
The custard mixture increases in volume and incorporates air as the machine turns, and this churning helps it avoid the formation of large ice crystals as it freezes, At this early point straight from the machine it is still soft ice cream and must be further frozen hard.
* 1/8 cup Ghiradelli
* 1/8 cup milk or cream
Heat milk in microwave for 30 seconds or until it foams, add chocolate chips and stir. If you use milk then it takes slightly more chocolate chips than 50/50, adjust as necessary.
Labels: ice cream
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