Hot tamale

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You kin joke about da size of a guy'z Mom'z hinder, da clothes she wears sometimes, her beehive hairdo, an' even her sexual proclivities. But talk bad about her Hot Tamales, an' dem's fightin' words, my friend.

Fightin' words.

Most places call 'em "Sloppy Joes" but we ain't never seen da sense in dat. Dem burgers ain't all sloppy, an' we ain't all named "Joe". So are Moms stole da name of a food we figger't wouldn't never come ta Manitowoc. It was eider "Hot Tamale" or "Chateaubriand du Larousse Gastronomique".

Since it shoun't take longer t'say a food out loud den ta eat it out loud, da choice was clear.

Texas got dare Chili Cook-Offs, don'cha know. It'd be a good money-makin' ideal for some local restaurant to set dat kinda ting, a "Manitowoc Tamale Fry-out" up at one'a da parks or da fairgrounds, maybe. 'Cept ya need good security in case one Mom bad-mout's anudder Mom'z cookin'. Dat could get ugly quick, an' Momz 'round here don't usually kiss n' make up da way Momz onna Internetz do.

An' ya prob'ly might not want 'em to. I'm just sayin'...

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More info:

...also...

FREDDY BRICK'S HOT TAMALES

  • 5 pounds hamburger
  • 2 1/2 cups of onion, diced
  • 2 1/2 teaspoons of chilli powder
  • 2 1/2 teaspoons of salt
  • 1 1/2 teaspoons of pepper
  • 4 1/2 cups of diced celery
  • 4 to 4 1/2 cans of tomato soup
  • 2 1/2 to 3 cans of tomato paste

Saute onions and celery in butter. Brown hamburger and add celery and onions. Drain. Mix in remaining ingredients.

BAKE 1 hour at 350*


(G'head and add yer own stuff about hot tamales here, hey!)