Foodies BS Thread.

Homemade Chicken Gyros with homemade Tzatziki Sauce

 

Lasagna with meat sauce, Mornay sauce and Spinach

 

I had these brisket jalapeño sausages in the freezer that I made up a while back. I have one or two more three packs vac sealed, so gonna have to make some more soon! These are so good!

 

Working on getting my flour tortilla making better. The ex, being Latina and having made tortillas from the age of 6, made the world's greatest. Soft, elastic chew in a thin tortilla. I had made them once, 25 years ago, but began trying this past weeks. Coming along and I'm pleased with the results, getting the elasticity from the gluten development, but still not quite soft enough. Possibly a bit more water. Using same ingredients the ex has always used but she has never measured ingredients and does it all by feel of the dough. Initially I had too much oil, not enough kneading and too hot of a comal, but have worked through those. This morning I broke out the KitchenAid mixer instead of doing by hand in a bowl.

2 C AP flour
3/4 t BP
3 T oil
3/4 C hot water

I'll worry about round instead of ameboid after I get the texture down.

 

see my post #8217
https://www.tacomaworld.com/threads...icks-techniques.229517/page-411#post-14938440

 

Thanks, recipes I see always suggest lard as best but as I said, the ex's are amazing with oil, then she rolls them out on an oiled countertop instead of a floured surface that most recipes say to use. Her dough is quite silky instead of tacky. I don't even mention salt as it is a given.

edit, looking again at your recipe and mine and the ratios of flour/fat/BP/water are very similar.

 

That AP flour may be getting you in trouble as it’s pre-loaded. As long as you’re working forward from that, no harm / no foul.

 

Pre loaded? are you confusing it with cake flour that has BP in the it?

 

Isnt it self rising flour that has baking powder? I didnt think the others had it or it would mess up ratios of recipes

 

Sh!t's about to get real. Real tasty!

 

Yes, you are correct. I’m drugged the weekend for the back and realized my error the moment you restated it. I carry both in my kitchen and constantly have to warn. Actually I have about 5 varieties as well as leavening and modifiers. Slept horribly and in various stages of pain and drugs, so forgive me this weekend…

 

Sausage Sunday gravy, well really Saturday, with parmesan garlic bread

 

Made some reubens out of my canned corned beef and canned sauerkraut. I put caraway seeds in the kraut when I made it back in Dec. The subtle licorice note is phenominal.

 

Got the tortillas figured out. Added more water and discovered I was rolling then out too thin.

2C ap flour
3/4t bp
3T oil
1C hot water

In kitchen aid with a dough hook, mix dry ingredients, so mixer, as oil, with mixer turning slowly add half water and let that work in then slowly add the rest of the water.

If dough is too wet and the side of the bowl is slimey add a very small amount of flour.

When the dough comes together, used the dough hook in the kitchen aid to knead the dough for 5 minutes.

Turn out the dough ball and cover with a skiff of oil and rest for 15 minuets and pure heart the comal.

Divide into 10 pieces and roll out thin but not so thin as they are translucent.

Cook on the comal roughly a minute a side or until just starting to brown.

 

YUM!
I also love a Rachel (Pastrami instead of Corned Beef).

 

I’ll have to give this a go…
I don’t have a comal, do you think cast iron or carbon steel would be closer. Should also have a LeCrucet shallow, if you think that might be better. Where’s that George Foreman when you need it…

 

Its fine, just dont let castiron get too hot.

 

My comal is cast iron, a cast iron fry pan will work, just watch your heat.