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Oh, my heavens....this sounds wonderful. Are you a Mexican food cuisine cook/chef? YUMMMMMMM. http://bestsmileys.com/cooking/6.gif There are some local ladies that make the most wonderful tamales....I buy them whenever I can.

You and Ogress are welcome to trade me for some farm fresh eggs. I miss new eggs now that I have no chickens!!!!!

I am not a chef but I am Mexican and the wife is Native American (so are Mexicans but mexicans don't get called that because we have had 300 more years contact than the Natives here in the USA)

My style of tamales are from Michoacan.
 
Quote:
Oh, my heavens....this sounds wonderful. Are you a Mexican food cuisine cook/chef? YUMMMMMMM. http://bestsmileys.com/cooking/6.gif There are some local ladies that make the most wonderful tamales....I buy them whenever I can.

You and Ogress are welcome to trade me for some farm fresh eggs. I miss new eggs now that I have no chickens!!!!!

I am not a chef but I am Mexican and the wife is Native American (so are Mexicans but mexicans don't get called that because we have had 300 more years contact than the Natives here in the USA)

My style of tamales are from Michoacan.

We have a large Hispanic population here, lots started as migrant workers that then stayed with their families. My kids are Hispanic, they are adopted. We also live right near the Colville Reservation. My most favorite restaurant in town is Rancho Chico's....YUM. The guys there take such good care of their customers and I love the food.

I used to work at a local clinic and one of my co-worker's mom would bring in tamales and sell them. How is the Michoacan style made? These were wrapped in the corn husk, the corn meal and the meat inside. The meat had some seasoning/light sauce on it....but oh my so yummy. I could make myself ill on them. We also have a couple of the "taco wagons" that we go to occasionally....yum...street tacos. When I worked down in Brewster at the clinic we would walk to the local bakery and I would get fresh baked bread and the goat cheese and pig out on that. Okay, I am hungry now. Guess it is time for my bowl of cheerios (doesn't that sound yummy?)
 
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OK, sorry for my ignorance, but did the Mojave used to have trees? What kind? Suitable for logging? I used to go all the time as a kid and it's always been a desert, no trees that I remember.
 
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I love baker creek but annoyed with the catalog sometimes... It does not say what zone the plants grow in
sad.png

Seattle is such a pain sometimes since its cool and wet I love trying new plants but most die on me cuz its either too cold or too wet
hit.gif

I tried bottle gourds last year... can we say FAIL?
the other gourd I can't get rid of! but the fruit is too small to make anything with
hmm.png

I'd love to try some cold hardy melons but trying to find one is nay impossible sigh.

LOL....maybe they don't put the zones on thsi year because they are not sure where or what they are.
lau.gif
I mean, heck, Florida is freezing - saw on the news where the strawberries were frozen solid. There was snow in Mississippi....this is crazy.
 
Quote:
OK, sorry for my ignorance, but did the Mojave used to have trees? What kind? Suitable for logging? I used to go all the time as a kid and it's always been a desert, no trees that I remember.

thank you for asking this....I too was curious. Is it the Mojave desert because all the trees were logged off? Maybe they harvested rattlesnakes.
 
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Is that just Monsanto GMO seeds or all Monsanto? Monsanto seeds are not all GMO. Wish I could totally avoid Monsanto but hard to know which seeds are theres.

I am going to assume it is all Monsanto seeds.

I just went to the website and saw several companies I buy from on the list. I do know of one variety non GMO from Monsanto, Cheddar Broccoli, and those companies sell it. So I guess maybe only the GMO they don't sell. Wonder if there is a full list out there of all the seeds Monsanto sells. Really don't want to support that company in any way. And, why is Territorial Seeds on the list? Didn't Monsanto buy them out? They are trying to monopolize on the seeds just like the few big food companies supply all our food.
 
We have 3-4" of the white stuff here, and it is falling fast! I may put the heat light on in the chicken run so the water bottles won't freeze. (mine drink out of the kind you put in bunny cages ... stopped using all the others after I put that kind in)
 
Quote:
You and Ogress are welcome to trade me for some farm fresh eggs. I miss new eggs now that I have no chickens!!!!!

I am not a chef but I am Mexican and the wife is Native American (so are Mexicans but mexicans don't get called that because we have had 300 more years contact than the Natives here in the USA)

My style of tamales are from Michoacan.

We have a large Hispanic population here, lots started as migrant workers that then stayed with their families. My kids are Hispanic, they are adopted. We also live right near the Colville Reservation. My most favorite restaurant in town is Rancho Chico's....YUM. The guys there take such good care of their customers and I love the food.

I used to work at a local clinic and one of my co-worker's mom would bring in tamales and sell them. How is the Michoacan style made? These were wrapped in the corn husk, the corn meal and the meat inside. The meat had some seasoning/light sauce on it....but oh my so yummy. I could make myself ill on them. We also have a couple of the "taco wagons" that we go to occasionally....yum...street tacos. When I worked down in Brewster at the clinic we would walk to the local bakery and I would get fresh baked bread and the goat cheese and pig out on that. Okay, I am hungry now. Guess it is time for my bowl of cheerios (doesn't that sound yummy?)

Well there are few different types in the state of Michoacan. The most indigenous ones are called Corundas and they are wrapped into the shape of a pyramid and mostly dough if they have any filling at all. Most tamales are like tacos or pizza, you can fill them with whatever you want. The ones I make are michoacan style because of the thickness of the dough (not very thick) and the sauce used.
Classical tamales are Indian (native american in origin) and usually had javelina or turkey in them with a pumpkin seed/chile pepper sauce.

Others around Mexico are wrapped in green corn husks or banana leaves and have a chocolate sauce (mole) or a bright red sauce called adobo.
 
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