[JRandomFreeper]

I am familiar. I prefer to make fresh, since I don't make tamales very often (4th of July and Christmas and usually one or 2 random dates during the year) and I like the fresh better.

I got the full course from a 90 year old that didn't speak a word of English. She had an old stone quern that she demonstrated, and then had me use. She finally fessed up and said she really uses the Corona mill these days, and was glad to retire the quern when she was a young married girl. ;)

/johnny

[Harmless Teddy Bear]

Fresh is better but making tortillas on a daily basis makes the masa harina taste pretty good. :)

I need to learn how to make Arepa flour from scratch for the same reason. Making them from fresh corn, while tasty, is time consuming and having it ready for mix and cook makes up for any loss of taste.

I figure in case of emergency one of the major things I will be lacking is enough hours in the day to do things. Having short cuts available will be just as handy then as now.