Bread .......any kind

So confession time;

I was single for some time when I worked at the dealership.

Well, I've never been a stranger to talking to and meeting new people so hitting it off with people was super easy!

Some of them happen to be women (and no, I never got with any of them in the 11 years there) and sometimes we'd hit it off so well they'd leave by thanking me, etc.

I never failed to mention that home cooked food was always my motivator and when asked what do I like, the answer was always enchiladas

So I got to try many different types and the big difference was the meat used, the cheese, and finally the spiciness of the homemade sauce used.

 

If you 2 keep posting pictures up like this, I’m going to invite myself over for dinner.

 

Yes and it is good!! [I love cheese, like for realz]
I gotta go to the Mexican Grocery to get it in hunks though.

All this talk of Mexican foods - I have two co/workers from different parts of Mexico; I work in a commercial kitchen so we have staff meals most every day and one of them usually cooks for us so I have had all kinds of wonderful food; enchiladas included.
I finally made my own salsa after watching them do it again/again; Rocie makes amazing pozole..

But our resident tortilla maker is white AF - calls himself Papi Chulo
He also grows lots of jalapenos and other peppers; tomatillos; eggplants and has a fishin' pond up at his place

 

Come on over!

Assuming your in TN, you're way closer than @Kwikvette

 

Nice! I can make a pretty good tortilla, i still have had a little better from a few places. Only issue I have, is its not really a quick thing to make...at least for me.

H.E.B. grocery store in tx had a machine that would make them. I used to get them all the time. I havent found a place here that makes fresh flour tortillas, but have found a place that makes fresh corn tortillas.

 

We have a place that makes fresh corn tortillas in town on one of those machines - Tortillería Oaxaca

We have this guy that gets lard from work and he makes fresh flour ones with the lard.
He brings us packs of fresh/frozen flour tortillas and I cook em up in a skillet; they are really good.
We were talking about cooking one day and he said to make the flour ones, you need a heated tortilla press - so that makes things a bit more complicated..

Got a large population of people who came here from southern Mexico and Central America - I'm good with the Mexican Spanish but the Central American's got too much slang! Can't hardly understand any of it - and I can understand Cuban Spanish so -pfft-
I love their expressions when I start speaking - it is like WTF, this white lady what???

 

Probably like "¿la gavacha habla español?"

 

I tried an electric tortilla press, and while it worked, tortillas had a different texture and tasted different.

 

Flatbread freezer stores - replenished!

Mise en place


Ballz


Baked



Happy Friday all y'all

@Kwikvette
@DeerSlayer
@TnShooter

I'll see yall round dinner time!

 

You know, you should make some pupusas but with some of that smoked meat you always end up getting!

And with cheese, lots of cheese

 

Sure looks good.

You keep it up with these pics, and I’ll have to learn to cook. Or get married to someone that knows how to cook.

 

Speaking of:
I am inching closer to tryin to make Arepas..
My Wal/Mart started stocking masarpea about 6mo back.
Not the same but very similar - and hell ya - tons of CHEESE..
Dairy fat is the best fat!

My brother loves arepas so I figured I would give it a go and try to sort it out for him

 

haha -
I had some skills but really learned a lot more by watching BoobTube videos
I've gotten to the point that I don't eat much processed food anymore
I'm tryin to get better at making batches of stuff and freezin em for later, so I got a food stash for when I don't wanna cook.

Lots of upside to having someone in the household that can cook/bake!


See you at dinner time

 

Like.. how many seats are at your dinner table? I don't wanna be stuck at the kids table!

 

No kids table here!

Three seats at the bar and another four at the table so we should be good!

 

Looking for any advice if anyone's done this.

I'm making a focaccia in a cast iron (I usually do this). I plan to par bake it Friday afternoon/evening, then finish it off Saturday morning. The catch: I'm trying to do it on the stovetop....

Long of the short I want to experiment with being able to bring a parbaked sourdough focaccia camping, and finish it off in the skillet over the camp stove. I'm only doing an 8" CI round to experiment with it. My plan is to get the cast iron back to temp over the burner (I have one of them laser thermometers), and the lid heated on another burner too. Then drop it in, put the lid on, and let it rip for 10 minutes or so?

Anyone ever done this? Any advice/suggestions/ideas?

(I'm also parbaking an 8x13 in the oven too, that's the one going to the family )

 

@Kwikvette still rocking your biscuit recipe!

 

Yum!