Comments on: Unwrapping Tradition Back in L.A.

By: Outdoor Enthusiasts Trash Jawbone Canyon OHV Area | live. work. dream.

Outdoor Enthusiasts Trash Jawbone Canyon OHV Area | live. work. dream. — Tue, 10 Mar 2009 16:41:41 +0000

[...] were in Los Angeles a while, but had plenty of family and holidays to distract us. Then we were boondocking on the [...]

By: Lilla

Lilla — Fri, 30 Jan 2009 22:05:46 +0000

I’ll provide the kitchen and the liquid refreshments!!!

Does that sweeten the deal?

By: Rene

Rene — Fri, 30 Jan 2009 20:04:32 +0000

Oh man, I need a biiiiiiig kitchen for that one. Definitely not something to attempt in a trailer!

By: Rene

Rene — Fri, 30 Jan 2009 20:03:48 +0000

Susan, that sounds like so much fun! Thanks for the lesson. Oh, how did you find a Mongolian in Humboldt? Really? Wow!

By: Lilla

Lilla — Fri, 30 Jan 2009 19:01:43 +0000

That looks like so much fun, you guys! Hurry up and perfect the recipe so you can teach us when you’re back in Colorado. I got a kick out of the gal who had to put on gloves!

By: Susan Fox

Susan Fox — Fri, 30 Jan 2009 03:47:25 +0000

We’re hosting a very small (6 total) Mongolian New Year party at the end of February, with my “genuine” Mongolian friend and her husband and another couple.

The Mongol version of the tamale fest is to make hundreds of “buuz” pronounced “boz”, little meat dumplings usually made with mutton. You get style points for how artistically you pinch closed the dough around the filling. We’re hoping to get lamb, but will use local grassfed beef in a pinch.

David managed to find room for a bottle of Chinggis Khan vodka in his luggage, so we’ll have a traditional (at least since the time of the Soviet presence in Mongolia) beverage.

The Mongol name for the holiday is Tsagaan Sar, which means “white moon”, since temperatures in Mongolia at the end of February can still go well below 0.

By: Carson Park Ranger

Carson Park Ranger — Thu, 29 Jan 2009 05:02:01 +0000

Mmmm. Tamales!
A local gal makes tamales and delivers them to us!

By: okim1

okim1 — Wed, 28 Jan 2009 19:45:09 +0000

Sounds Yummy… I agree a good cook just eye’s it up, why bother to measure unless your baking

By: Jim

Jim — Wed, 28 Jan 2009 18:16:14 +0000

Lo siento, pero … we didn’t even begin to capture the essence of the week-long experience that is La Tamalada in this video. From de-seedng the chiles – which creates kitchen air reminiscent of a red tide – to straining sauce, pulling meat and mixing masa, the true taste of traditional tamales can only be appreciated by those who have made them. But trying to interview a casa full of Mexicans as they sip mimosas with hands full of masa, is akin to herding gatos.