Tortillas, with some high gluten flour added for structural integrity

[Bryan Simmons]

Masa tortillas are fragile. Flour tortillas are boring. I experimented
by mixing some high gluten flour in with masa. I don't have a tortilla
press, so these were rolled out with a French rolling pin. I fried them
in a tiny bit of oil. Next time, I'll up the high gluten flour a bit, as they
were still not quite strong enough for a burrito without doubling them
up. A little less delicious masa flavor, but a bit more structural integrity.

https://www.flickr.com/photos/15522299@N08/albums/72177720295848354

--Bryan

[itsjoan...@webtv.net]

They look good and with the right amount of brownness, too.

[US Janet]

they look just fine. I bet they have a nice flavor when they are
just cooked.
Janet US

[GM]

On Sunday, January 9, 2022 at 6:21:57 PM UTC-6, bryang...@gmail.com wrote:

I like it...

--
GM

[Dave Smith]

On Sun, 09 Jan 2022 23:33:54 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

Yes. Ghe Ghe Ghe :)))))))))))
--
This is NOT a post by Dave Smith

[Dave Smith]

[Dave Smith]

On Sun, 9 Jan 2022 16:21:54 -0800 (PST), Bryan Simmons
<bryang...@gmail.com> wrote:

[Bryan Simmons]

Better than I'd expected for a first try. Next I'm going to buy some
wheat gluten to use instead of the pizza flour.
https://www.wholefoodsmarket.com/product/bobs-red-mill-vital-wheat-gluten-flour-20-oz-b083kbz5dw

--Bryan

[US Janet]

On Mon, 10 Jan 2022 00:29:37 -0800 (PST), Bryan Simmons
<bryang...@gmail.com> wrote:
snip

>>
>Better than I'd expected for a first try. Next I'm going to buy some
>wheat gluten to use instead of the pizza flour.
>https://www.wholefoodsmarket.com/product/bobs-red-mill-vital-wheat-gluten-flour-20-oz-b083kbz5dw
>
>--Bryan

You are planning too ADD a bit of the vital wheat gluten to your
regular flour, right? You don't use it all by itself. It wil
basicallyl turn to wet rubber.
Janet US

[Dave Smith]

On Mon, 10 Jan 2022 09:58:28 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

[bob]

I don't think a tortilla with very much masa will ever hold up to a
burrito size wrap since they have to be extra large and strong. I have
a tortilla press (looks like a citrus squeezer but with flat plates)
and my experience is that much flour mixed in at all and the dough is
too dense for it to work. Masa works perfectly in the press because is
squishes out easily and makes a perfect thin circle.

When I make corn tortillas, it is usually for fish tacos and I double
'em .. two overlapping. They are delicate just like the fish and need
to be used asap. I don't cook them in any oil. I don't make batches
for the next day. They won't be the same as when consumed right away.

I also make fresh pasta... have a machine to roll and cut. It's also
fragile and best consumed same day but will hold a day or two and is
still good. Made a Bolognese style lasagna today for tonight.

Your tortillas look fine. One mistake I have made is cooking them too long.

[Dave Smith]

On Mon, 10 Jan 2022 15:50:50 -0700, bob <bobs...@sympatico.com>
wrote:

[Bryan Simmons]

The idea is to add a small amount to the masa flour instead of
any high gluten wheat flour. I know not to add too much gluten.
Its purpose is as a binder for the masa, and I'm aware that a
little goes a long way. The goal is a tortilla that tastes like a
masa tortilla, but has more the strength and pliability of a flour
tortilla.

When I get the proportions right, I'll share here, but it will be
especially fun to share with the other three guys from The
Bonobos, all of whom are very into that sort of thing. The
drummer (my nephew) owns a very successful NuMex diner,
and his older brother (1st piano, woodwinds), and my wife's
cousin (lead guitar, 2nd piano) are both super into cooking,
and adore Mexican food. Back in 2007-8, our Sunday
morning band practices were as much foodie events as
playing music.

Here's a shot of me carving the pig at the piano nephew's
wedding reception.
https://www.flickr.com/photos/15522299@N08/3497684271/in/dateposted-public/
And another of the lead guitarist (my wife's cousin) frying
fish on a camping trip.
https://www.flickr.com/photos/15522299@N08/2135969104/in/dateposted-public/
>
> Janet US

--Bryan

[US Janet]

On Mon, 10 Jan 2022 17:15:35 -0800 (PST), Bryan Simmons

I haven't been to a "Do" where the piggy was that big! Impressive.
Smoked makes good eats.
The eggy breakfast looks might fine.
Janet US

[Dave Smith]

On Mon, 10 Jan 2022 17:15:35 -0800 (PST), Bryan Simmons

[Dave Smith]

On Mon, 10 Jan 2022 23:27:09 -0700, US Janet <USJ...@jan6noplace.com>

[Bryan Simmons]

On Tuesday, January 11, 2022 at 12:27:16 AM UTC-6, US Janet wrote:
> On Mon, 10 Jan 2022 17:15:35 -0800 (PST), Bryan Simmons
>

> >Here's a shot of me carving the pig at the piano nephew's
> >wedding reception.
> >https://www.flickr.com/photos/15522299@N08/3497684271/in/dateposted-public/
> >And another of the lead guitarist (my wife's cousin) frying
> >fish on a camping trip.
> >https://www.flickr.com/photos/15522299@N08/2135969104/in/dateposted-public/
> >>
> >> Janet US
> >
> >--Bryan
> I haven't been to a "Do" where the piggy was that big! Impressive.
> Smoked makes good eats.
> The eggy breakfast looks might fine.
>

We ate well on our camping trips. We all got together, plus a bunch
of others, last May at a state park. Here's an excerpt for the post
about that. Somehow I neglected to take photos.

_______________
It was my nephew's 50th B-day celebration. We all went to a state park
campground. I had this giant cryovac thing of pork spare ribs. I bought
it frozen over a week ago, and it thawed slowly in my fridge. The grill thing
was one of those ones with a cast iron grate, and right on the ground; it was
essentially a fire ring, but rectangular. It was not the sort of thing you cook
two big racks of ribs on. Folks there were dubious, both that it could be
done at all, and if I would have the lasting power to accomplish it, both
because my typical go-to-sleep time is so early, and because I was drinking
beer.

The fire was hot, and there were flames fueled by the fat from the ribs, but I
kept at it, flipping them with a fork, and sometimes dousing the fire of
charcoal and seasoned oak with water, but by damned I didn't make it work
acceptably. They weren't fall-off-the-bone tender by any stretch, and there
was a bit of burndness, but not much.
_______________
>
> Janet US

--Bryan

[dsi1]

That pig looks horrible without it's skin. Of course, that's not anybody's fault. We went to a wedding that had one of those. That skin was not very good. OTOH, I suppose it could have been my teeth that wasn't able to bite through that hard skin. Heck, are you supposed to eat that skin? They should have just made wallets out of the skin and handed it to the guests instead.

https://photos.app.goo.gl/gyLsMpoWMBLPJPpV6

[Cindy Hamilton]

Not all pig skin is created equal. The belly skin is relatively thin and easy
to eat; other areas, not so much. Additionally, dry cooking will toughen it.
For edible skin, use an imu. If you don't care about the skin, a rotisserie as
pictured in Bryan's photo is just fine and produces a more umami-filled
result due to the Maillard reaction. It's a matter of taste.

Cindy Hamilton

[Bryan Simmons]

I don't have a tortilla press so I have to resort to my trusty
(French) rolling pin. That's why they're shaped funny. I'm
kind of obsessed with getting good at Mexican food because
I can imagine living places where there is none. The most
hispanophone part of the USA, Puerto Rico, is a desert when
it comes to Mexican food.
https://www.expatistan.com/cost-of-living/comparison/st-louis/ponce?

--Bryan

[Dave Smith]

This is not my frogger.

[Dave Smith]

Yes. Ghe Ghe Ghe :)))))))))))