Day for Night Festival

I used Rick Bayless' recipe for basic tamal dough: http://www.rickbayless.com/recipe/basic-tamal-dough/

As for the filling, the chicken in salsa verde was made by shredding a grocery-store bought rotisserie chicken, and then making this salsa verde recipe, mixing it with the chicken (you can also use your favourite bottled salsa verde if you wish to save time/effort): http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

For the shredded beef, I used top blade steaks cooked in this recipe for beef enchiladas from Cook's Country (requires a membership, but here's the ingredients and steps for the beef part):

INGREDIENTS

3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
Salt
1 1/4 pounds top blade steaks, trimmed according to note below
1 tablespoon vegetable oil
2 medium onions, chopped
1 (15-ounce) can tomato sauce
1/2 cup water

INSTRUCTIONS

1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.

TRIMMING BLADE STEAKS

After testing various beef cuts, we found that blade steaks (which are cut from the chuck) had enough marbling to produce silky, flavorful shredded beef for our enchiladas. The only trick is to cut away the center strip of gristle, which is very easy to do because the strip is in plain sight in the middle of each steak. Simply halve each steak lengthwise and then slice away the gristle.

thank you thank you! 

Saved to my recipe folder 

I'm really considering starting a "recipe subforum" or similar on the new site - too many people who like to cook and listen to electronic music!

There is probably enough interest here that it would be worthwhile!

We have a few recipe threads but maybe those aren't the easiest to navigate. 

the come to mummy subforum.

lol pls do it joyboss

we are the meal makers

I'm in, been trying to cook more and more these days.

  On 12/27/2016 at 6:08 PM, Joyrex said:

I used Rick Bayless' recipe for basic tamal dough: http://www.rickbayless.com/recipe/basic-tamal-dough/

 

As for the filling, the chicken in salsa verde was made by shredding a grocery-store bought rotisserie chicken, and then making this salsa verde recipe, mixing it with the chicken (you can also use your favourite bottled salsa verde if you wish to save time/effort): http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

 

For the shredded beef, I used top blade steaks cooked in this recipe for beef enchiladas from Cook's Country (requires a membership, but here's the ingredients and steps for the beef part):

 

INGREDIENTS

3 garlic cloves, minced

3 tablespoons chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon sugar

Salt

1 1/4 pounds top blade steaks, trimmed according to note below

1 tablespoon vegetable oil

2 medium onions, chopped

1 (15-ounce) can tomato sauce

1/2 cup water

 

INSTRUCTIONS

1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.

 

TRIMMING BLADE STEAKS

After testing various beef cuts, we found that blade steaks (which are cut from the chuck) had enough marbling to produce silky, flavorful shredded beef for our enchiladas. The only trick is to cut away the center strip of gristle, which is very easy to do because the strip is in plain sight in the middle of each steak. Simply halve each steak lengthwise and then slice away the gristle.

I might have to try these...

One thing I did that I didn't mention above is after the beef was cooked and cooled enough to handle, I hand-shredded it and mixed it back into the sauce.

LOL Dreadlock guy was a few rows in front of us right before Aphex started. They were playing Kraftwerk before RDJ came on and me and my buddy were quietly singing along... "Trans... Europe... Express..." and he turns around and leans back through another row of people and says  to us, "You know it's no accident that they are playing this!" haha looks like he was groovin. 

  On 12/25/2016 at 8:18 PM, impotentwhitecapitalist said:

damn that vid is 4k, great quality for these reaction moments...

 

  On 12/26/2016 at 11:48 PM, Hail Sagan said:

 

 

 

 

 

 

 

 

 

FLOL!!!!!

Just watched this last week

  On 12/27/2016 at 11:32 PM, Deepex said:

 

LOL Dreadlock guy was a few rows in front of us right before Aphex started. They were playing Kraftwerk before RDJ came on and me and my buddy were quietly singing along... "Trans... Europe... Express..." and he turns around and leans back through another row of people and says  to us, "You know it's no accident that they are playing this!" haha looks like he was groovin. 

 

 

  On 12/25/2016 at 8:18 PM, impotentwhitecapitalist said:

damn that vid is 4k, great quality for these reaction moments...

 

 

I secretly hoped dreadlocks man was joyrex. Polite professional joyrex..

  On 12/27/2016 at 6:12 PM, Bulk VanderHooj said:

thank you thank you!

 

Saved to my recipe folder

Keep on-topic, m12

Surely you can logically see the difference between 1-2 posts off topic and several pages in several threads?

Or is your cerebral cortex damaged?

Just don't pull this thread into the ditch with your tangents, m7

(Like you're doing right now...jeez)

... every thread on watmm is these two lovebirds going at it

lol, so back on topic... what's everyone think of unreleased Aphex played in the second part of the set? I'll shamelessly post my video of it here in this thread as well as the audio quality is different than the recording that was posted, I recorded from right by front left speaker

love the last half especially

  On 12/31/2016 at 5:13 AM, PhonicBoyOnDope said:

lol, so back on topic... what's everyone think of unreleased Aphex played in the second part of the set? I'll shamelessly post my video of it here in this thread as well as the audio quality is different than the recording that was posted, I recorded from right by front left speaker

 

love the last half especially

I can't get it out of my head. Been listening to the live set a lot lately, hopefully some of this steez is released in some form or another, would love to hear full track versions of this.

that track is beyond amazing.

Holy shit that track is too good

best aphex possible

The second song was a clear highlight of my night/life. Everything i want from AFX/music.

that charlotte free at the end of the video?

I’ve made it through the 26 pages of chatter lead-up to the festival. Used to lurk here at watmm, but can’t really remember a handle from that time. Now I’ve registered as kattin2 – seemed apt. I met many of you at the fest and hope we keep in touch here, and beyond.