[Sca-cooks] Cooking for Viking

[Stefan li Rous]

> The secrete to tamales, Whip the Lard on high adding Masa and broth
> till its light enough to float in water.  chirhart   (WE make them
> every year at pennsic)

You make tamales at Pennsic? Do you make them from scratch at Pennsic? 
Or do you make them at home and bring them out? If they can make them 
in rural Mexico, then I don't see why you can't make them at Pennsic, 
but I understood that making tamales was very labor intensive process 
and was often spread over two days. It is a skill that I've heard 
lamented as being lost here by many Hispanics as they turn more and 
more to store-bought tamales.  I have heard folks mention that making 
tamales is one of those family traditions where folks get together 
early in the Christmas holidays to make them in a big team effort.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****