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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,604
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#2086 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Posts: 93,714
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#2087 |
Cast Iron Jedi
Join Date: Nov 2004
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No pics because it looks like puke on a plate, but it tastes really good!
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#2088 |
Shit
Join Date: Jun 2008
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#2089 |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
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Fresh Cod from the Pacific, caught this morning.
Buddy of mine dropped off some , already fileted. I just tossed em in some seasoned flour, then into egg, then panko.... Fried them with a Meyer lemon garnish and a little mustard/dill aioli Screamin |
Posts: 44,589
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#2090 |
Cast Iron Jedi
Join Date: Nov 2004
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So Mexican food experts... how does one get the corn tortillas pliable enough to wrap an enchilada but not so they're falling apart?
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#2091 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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#2092 |
NFL's #1 Ermines Fan
Join Date: Jul 2001
Location: My house
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I had a gourmet run last night and made chicken korma, but it was way too mellow. I'm hoping the leftovers will infuse more flavor since I made a fair bit.
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#2093 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
The only kind of corn tortillas the store had yesterday were Mission. Not the best, but in my small town, it's all they had. I'm open to getting better ones at another store. |
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#2094 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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You have to warm them a bit first. It's best if you can steam them first, but you can also wrap in foil and put them in the oven or place briefly on a skillet.
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#2095 |
Cast Iron Jedi
Join Date: Nov 2004
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#2096 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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That should work, but not all corn tortillas are created equally. I can't recall using Mission, but I've gotten some that were turds no matter how I manipulated them.
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#2097 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
My answer is always to let the wife do it. She's far better at it than I am. I always end up over stuffing them and they break on account of that. |
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#2098 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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#2099 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
![]() The wife loved them and wants them again later this week. I need to add a little heat to cut through the sweetness of the tortilla, though. My meat mixture was just hamburger, onion, and like a half of a red and half of a green bell pepper leftover from a previous dish. Maybe like a diced jalapeno or some green chiles would be good, or just a spicier sauce. Or I could just say "**** the rolling" and make it in a cake pan like a Mexican lasagna and layer it... ![]() |
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#2100 |
Cast Iron Jedi
Join Date: Nov 2004
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Since we're talking Mexican right now, here's the ATK taste test winners for flour and corn tortillas:
Flour: Old El Paso 6-Inch Flour Tortillas The winning “soft and pliable” tortillas, the thinnest we tasted, wrapped fajita fixings securely but didn’t steal the show and had a “flaky yet substantial texture.” “Tender” and “rich” (with the most fat per serving), they had a “nice, mild, wheaty flavor.” Old El Paso’s 8-inch “burrito-style” tortillas use the same recipe, so whatever our tortilla needs may be, Old El Paso has us covered. Corn: Maria and Ricardo’s Handmade Style Soft Corn Tortillas, Yellow These winning “tender yet substantial” tortillas wrapped enchilada fillings securely with the help of wheat gluten that kept them soft and pliable. “Clean” and “mellow,” the tortillas had a light, cornlike sweetness with a hint of nuttiness, perhaps from the griddle marks that speckled each tortilla. |
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