How to Make Tamales free essay sample

The larger the better. Although tamales are certainly worth the trouble, fact is they can be a decent amount of work. You wouldn’t want to do all of this for just a couple dozen tamales. You need a pot deep enough to hold the tamales and something that holds enough water that you won’t have to be refilling every 10 minutes. The glass lid is nice because you can satisfy your curiosities without letting the steam out. Measuring devices: As many or as few as you like. Everything from large measuring cups to small measuring spoons will come in handy. Silicon spatula: This device is key. A lot of the trick to making good looking tamales is the ability to get very sticky masa dough onto a damp corn husk in a smooth and controlled manner. We feel that the silicon spatula is the best way to go. Also, comes in handy when you’re getting down to the bottom of the masa bowl. We will write a custom essay sample on How to Make Tamales or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Tongs, forceps, or chopsticks: You’re going to need something to handle very hot little tamales. Big pots produce big steam. The longer the handles the better. Gravy separator: One of the keys to this delicious recipe is using the stock from the meat to moisten the masa mix. Of course, you don’t want all of the chicken and pork fat going into the mix so you’re going to need a way of getting it out. You can use a ladle, or chill the stock and wait for the fat to solidify, but a good gravy separator comes in handy. Great ingredients = Great tamales Tamales are fun to make, but they are a bit labor intensive. If youre going to spend the time, you want to make the best tamales you can. This is where top-notch ingredients make the difference. 7-8 lb Pork Shoulder Roast buy a good quality roast and trim as much of the exterior fat off as you can.   Whole Chicken dont forget to remove the giblets from the cavity. 2lbs. Corn Masa this usually comes in a 4lb bag, so youll have enough for two batches. 1 to 2 packages Corn Husks the amount depends on how large you like your tamales. We like ours small, so we get a couple of packages. Be sure your husks dont have any black mold on them, and dont use any substitute for real corn husks. 2 1/2 C. Co rn Oil oils dont last forever. If you dont remember when you bought it, its probably time to get a new bottle. 3/8 C. Garlic Powder heres another place you might want to buy a new bottle rather than using that one thats been at the back of your spice cabinet for years. 5/8 C. Chili Powder chili powder is actually a mixture of many ingredients, not just ground chiles. This is an ingredient where buying the best will result in a better tamale. 1 Tbsp. Whole Cumin Seed if you have a means of grinding the cumin, buy an extra amount of whole seeds. 3 Tbsp. Ground Cumin fresh ground spices are always the best, but a little jar of ground will do the trick. 3 Tbsp. Paprika hot, sweet, or smoky eres a place where you can add your own interpretation. 5  Tbsp. Salt we always use a good kosher salt. 1 Tbsp. Ground Pepper again, fresh ground is always the best Perfect Preparation: There are two important steps to make sure you start early. Thats the cooking of the meat, and the soaking of the corn husks. These steps take time and if you dont allow for them, theyll throw off your whole day. Lets start wi th cooking the meat. The best way to do this is the night before tamale day. You’ll need two large pots. Cut the pork roast into 5 or 6 large chunks. Place the chicken in one pot and the roast in the other and cover both with water. This is also a fun place to throw in some garlic cloves, onion slices, or anything else you think might serve the meat well. Bring to a boil. The chicken will be done in about 2 hours, the roast will need at least 2 ? hours. While the meats are cooking (if you’re doing this all in one day), start soaking the Corn Husks. You need to soak them submerged in warm water for at least 2 hours to make them soft and pliable. When the meats are done, let them cool in their liquid. If you have enough refrigerator space, you can place them and their pots in the fridge overnight. This will not only cool the meat, but also solidify the fat on top, making it easier to remove. Remove both meats from their stock, but save the stock! This is a key ingredient later on. Now take the skin from the chicken and debone it shredding the meat with your fingers. Shred the pork in a similar fashion while discarding as much fat out of the meat as possible. Combine both of the meats. In a small pot on the stove, warm 1/2 C of Corn Oil 6 Tbsp Chili Powder 3 Tbsp. Ground Cumin 3 Tbsp. Garlic Powder 2 Tbsp. Salt 1 Tbsp. Ground Black Pepper. You’re not trying to cook the spices, just warm them enough to bring out their flavors. Add the spice/oil mixture to your meats. Kneed with your hands until the meat and spices are fully incorporated together. This will take many minutes and your hand should feel like it’s about to fall off. When the chicken and pork stocks are cool enough to work with, skim the fat off of the top of the stock with a ladle, or use a gravy separator. Discard the fat. Combine the stocks. Next we make the dough†¦. If your stock is chilled in the refrigerator, now is a good time to take it out and warm it on the stove. Combine 2lbs Corn Masa (1/2 the bag) 3 Tbsp. Paprika 3 Tbsp. Salt 1 Tbsp. Whole Cumin Seeds 3 Tbsp. Chili Powder 3 Tbsp. Garlic Powder. Mix well. Now add 2 Cups Corn Oil. This is where we find our Kitchen Aid  mixer and dough-hook attachment handy. These ingredients are a little much for the smaller Kitchen Aids, but should work well in the larger models. Add up to 8 cups of stock to your Masa mixture, kneading or mixing thoroughly after each addition of liquid. Stop adding stock when your mixture is the consistency of thick peanut butter. Don’t let it get too thin. Steamy Sauna Time: Now it is time to assemble the tamales and get them in the steam. Drain some of our corn husks and unroll them. Hold one in your hand and, using your silicon spatual or similar tool, smear about ? cup of masa dough onto the husk. You want to cover the 2/3 of the husk toward the wider end of the husk. Leave some of the husk at the top without dough on it. (see photo) Now take some of the meat in your hand and squeeze. Place meat in middle of the masa dough in your husk. Roll from the bottom end up so that the masa dough encircles the meat and the roll finished with the un-doughed end of the husk. Now take the narrow end of the husk, without the masa, and fold it up against the tamale. Set it on the counter with the tamale sitting on its tail, so that it doesn’t unroll. Repeat with the rest of the tamales. Get your large steaming vessel on the stove with water and heat. You want the steaming water to come close to the bottom of the steaming basket, but not so close that you’re boiling the tamales. Fill the steaming basket with your tamales on end. If you have to steam several batches and you get to one that doesn’t completely fill the basket, you can use an upside down glass jar to fill up some of the space. Lower into the steam. The tamales need to steam for at least 2 hours. Check the water level ever so often to make sure that it doesn’t run dry. You want to avoid this at all costs. Add water as necessary. After 2 hours, you can take a tamale out and test it. The masa dough should be completely cooked. If it is still gooey and raw, continue to steam for another 30 minutes and check again. Leftover tamales can be carefully wrapped and frozen for later snacks. Just take a few of the frozen tamales, wrap in a damp paper towel and place in the microwave.

Peyote Use by Native Americans essays

Peyote Use by Native Americans essays Today there are few narcotics in the United States that have widespread legal use. Cocaine, marijuana and LSD are illegal drugs. There possession and or consumption is illegal. Peyote however, is one drug that is illegal but, the federal government has made certain exceptions allowing the use of peyote provided users meet certain criteria set forth by the government. With the United States having launched a full scale war on drugs, many feel that the government making exceptions for certain groups to use drugs is unjust, and sends a confusing message for our children. Should any certain group be allowed to use or possess a drug with no legal consequences? Peyote is a hallucinogen which grows naturally in parts of the southwest United States and Mexico, mainly around the Rio Grande River. High doses of Peyote will cause an amphetamine like reaction, increasing blood pressure, pulse and respirations. More notably, high doses of peyote cause a person to have vivid, colorful hallucinations, impairing color and space perception (Alcohol). Surprisingly a persons insight is retained and there is a wide margin of safety while on the drug. Peyote grows in the form of a spineless cactus. The cactus is blue-green in color, bears small pink flowers and has a carrot shaped root. The mushroom-like crown, called a peyote, or mescal button is cut off often chewed, brewed as a tea, or rolled into pellets and swallowed for its narcotic effect. The active substance in peyote is mescaline, a naturally occurring, psychomimetic drug. Peyote tastes bitter, it causes an initial feeling of nausea, then produces visions, changes in perception, time sense and mood. There are no uncomfortable after effects such as a hangover. Peyote is not a physiologically habit forming. That is, a person cannot become chemically dependent on peyote. In 1970, Congress passed a Controlled Substance Act which specifically prohibit...

Report for Sustainable Global Enterprise Essay Example | Topics and Well Written Essays - 1500 words

Report for Sustainable Global Enterprise - Essay Example This is because it operates in an industry that is rapidly evolving and is therefore highly competitive. In such a field, it is a difficult task to maintain a sustainable global enterprise. It has therefore been essential for the company to review policies so that it can be able to cope with the changes in the industry and at the same time maintain its position in the competitive environment (Britishairways.com). The last quarter of the 20th century has seen a whole lot of changes being experienced in the transport sector. These changes have contributed to a number of issues that are being experienced in the aviation transport industry today (Kamarth & Tornquist, 2004, p23). The industry is having challenges from different fields such social, environmental and technological technicalities. The social issues that are facing the industry are many. One of the social issues is the financial crisis which caught the industry by its neck. The financial crisis makes prices to keep fluctuating and therefore players in the industry can never be sure of the outcome of a financial year. In 1997, there was the Asian financial crisis which affected the industry considering that Asia was an emerging market for companies in the industry. 2009 was one of the least profitable years because the economic crisis in the world had hit very hard (Belobaba, Odoni, & Barnhart, 2009, p41). The financial crisis is a macro-economic instability that is facing the industry. Another macro-economic instability that is facing the aviation transport industry is terrorism. This issue was a result of the 9/11 bombing in 2001. Ever since then, the industry has been under immense pressure from the public to tighten security and ensure