Archive for recipe

Thank You, In-And-Out Burger, For Not Selling Chicken

Posted in food, lindsay lohan, news, opinion, pop culture, sluts with tags , , , , , , , on June 8, 2010 by seehoweasy

They are the only restaurant left that has not fussed up their menu. They just sell hamburgers and fries. That’s it. They have not added fajitas, or chicken droppers, or apple caddies. They just sell burgers. Thank God.

Remember when the menu at McDonald’s was simple? They had some variety, sure. They had apple pies and fish sandwiches – and a few different kinds of hamburgers. But to walk in there now – I don’t even know where to look anymore.  (Apples?! Seriously? Is anyone going to McDonald’s for fresh fruit?) I get it, so don’t try and school me about our unhealthy American culture, or money, or any of it. I get it. One thing is for sure, and I am using the word very specifically: it is all very, very dorky. Analyzing linguistics and everything – yes, dorky is the perfect word for it.  I mean, have you gone to Taco Bell lately? They frigging sell Doritos. It is so lame (it is not unlike Captain EO at Disneyland).

Jack In The Box, Carl’s Jr., Wendy’s, Burger King – they all need to settle down. Keep it simple.

In-And-Out certainly does not appear to be struggling, despite the fact that they haven’t started selling “jalapeno dippers” or anything else out of their wheelhouse.  Every time I go there, the line is huge. They can call it In-And-Out-In-An-Hour. Doesn’t bother me. The line takes awhile because some people are probably ordering things off of the “secret menu.” Nothing dorky about that.

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Green Chile and Cheese Tamale Recipe

Posted in Blogroll, food with tags , , , on June 22, 2008 by seehoweasy

6 cups prepared masa or masa harina masa
2 8 oz can creamed corn
2 12 oz can green chiles, diced and drained
6 cups shredded Cheddar cheese
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)

Mix corn into masa by hand. It’s messy but efficient.

Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it will stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add chiles on top of the masa in the center of the corn husk. Layer cheese on top of the chiles. Fold right edge of corn husk to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.

Yield: 1-2 dozen tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
Difficulty: Intermediate

Copyright © 2008 Progresso Tamale Parlor Mexican Restaurant, All Rights Reserved
230 Third St, Hollister, CA, 95023, San Benito County
Phone (831) 637-3278
“Serving Authentic Mexican Food Since 1939”