8 more posts in this thread. [Missing image file: tamales_4.jpg]
>currently 27 years old
>be 19 years old and have $20 to last a month
>my gams taught me to cook and bargain
>call a corn farmer
>"i'm looking for corn husks for tamales and don't have a lot of money"
>says he's going to throw them away and they're mine for free, i just have to pick them up
>have had a friendship with this man for over a decade now
>call a school
>"do you have any large empty cans that i might have before you throw them away?"
>says yes and to come by later that evening
>call a local butcher
>"you wouldn't happen to have any unpopular cuts of meat that you throw out, would you?"
>turns out they have more fatty pork trimmings than they need for sausages
>go and pick it up for $0.10/lb
>go to mercado
>buy chicken feet, masa harina and spices
>make stock from chicken feet with spices
>pour over trimmings and render out the lard
>shred and reserve meat
>allow thick disc of fat to form on the top when the stock cools
>scrape it off and add layer of collected lard to masa harina to make a coarse crumb
>pour half the stock into masa harina and knead into a dough
>assemble tamales and add to empty, clean aluminum cans
>put them in the freezer and use as needed
>boil rest of stock, as needed
>pour into the can to come up about 1/3 the way up the sides of the tamales
>rest for an hour
>eat three tamales every day for a month
>rice, beans, potatoes, eggs, limes, cilantro, tomatoes, etc. for the rest of my meals
I still do this on a regular basis.
Hotel room cooking with a twist
0 more posts in this thread. [Missing image file: lobster fist.gif]
Alright co/ck/s, i have an inquiry
The gf is getting all excited about a short beach vacation. we will be going to the Gulf shore around memorial day. its a duel purpose visit, also visiting the folks near by. The area is pretty nice for hanging out on the beach and swimming in the ocean but the restaurants are touristy as hell. there are good ones, but they are really expensive. There are awesome on-the-dock seafood markets i always hit up on the way home, but this time i am thinking i would much rather hit up the market on the way and just dine on delicious fresh seafood during our stay, and avoid the cheese ball restaurants.
>now here is the catch
Our hotel room will not have much in the way of cooking stuff. just a microwave and mini fridge. the room has an awesome ocean view and private balcony, but no kitchenette. getting another room is not an option, so i have to make due.
Normally i do just fine in a hotel room like this. Normally i prep a bunch of stuff that is good cold, or is good nuked. But while enjoying the beach and our amazing view, i would like to throw the fresh fish, shrimp, and crab into the mix.
i have a propane camp stove, but i feel like that might cross the line.
a crock pot could be used to poach shrimp, maybe?
>any cooking fish and skrimps in a hotel room ideas i have neglected?