Masa

by Melanie Wong 3 years ago

Last week I joined a friend for a preview of Handline in Sebastopol. Featuring California Coastal cuisine, Handline opens its door to the public today. Hours will be 11am to 10pm daily. A long-time...

by Melanie Wong 7 months ago

Recently William and I enlisted a friend to join us to check out the new spot, Villa Azteca, in Oldtown. We had noticed its opening day on Steinbeck’s birthday in February. Happy to say that Salina...

by Melanie Wong 6 years ago

Feels a bit silly to post about a spot named Burrito King without trying what should be the house specialty, but here goes anyway. After my second of two visits, I discovered that it should pr...

I went in to Sur La Table several months ago, and talked to a clerk about needing a better way to grind lime-treated corn (nixtamal) to make fresh masa. I've been using my Cuisinart, and it really ...

by Melanie Wong 1 year ago

Continuing our rounds of the Saturday morning Portland Farmers Market, https://www.chowhound.com/post/boyco-foods-buckwheat-honey-portland-farmers-market-psu-1076079, I was happy to see that the mo...

I will be going to Tokyo next month (end of July) and just landed a reservation at Sushisho Masa, which I am VERY excited about. My boyfriend and I wanted to try one of the high-end sushi-ya and Su...

by Melanie Wong 2 years ago

Yesterday's drive from the OC to Ensenada stretched from the usual three hours to an exhausting six due to traffic delays. Instead of crossing at Tecate and leisurely eating our way through Valle d...

I wanted to leave a review of the Nixtamatic masa grinder because I see references to it all over, and several recommendations, but little accurate information. This is a device specifically design...

I saw deep fried gorditas prepared recently. They were flattened to 1/8” in a tortilla press. When fried, they puffed up nicely and were then split open and filled. The chef used masa harina in the...

by hexepatty 11 years ago

Is there a difference?! THANKS

I would love to make tamales but the times i've tried, i don't think i mixed the masa properly, i certainly didnt know what i was doing and they didnt turn out well. Is there a premixed masa dou...

by Scargod 11 years ago

So we're talkin about this as a sub-thread and I want to SPECIFICALLY cover the best materials and ways to make the masa dough component of a tamale. Since you can fill a tamale with anything I w...

Hi everyone! Four summers ago I discovered Salvadorean cuisine at the lovely Balompié in SF, and I've loved pupusas ever since. Thing is, I live in Egypt and there's nowhere here I can get my fi...

I live in a country barren of corn tortillas. A possible sop for my craving: one of the Bayless books has a recipe for a large banana leaf-baked tamal, dough made from nixtamal. I have New Mexica...

by Carb Lover 13 years ago

If I take one golden lesson from Bayless's cookbook of the month, it will be that masa preparada makes magic. Truth be told, fresh masa used to intimidate me; I had no idea what to do w/ it. I neve...

I went to a latino grocery store the other day and I saw five different kinds of masa harina from Maseca - the regular kind, one for tamales, "nixtamasa", yellow masa, and "central american" masa. ...

Hi, I purchased a bag of what is labelled as "White corn flour." I thought corn flour was just corn flour until I decided to use it today and set out to find a recipe for corn tortillas on the web...

Hi, experienced masa folk. I'm just about to begin my first foray into making masa from corn, and that's bit of an undertaking up here in Ontario. Anyway, I've got my cal/ lime and my corn, but, ...