Okanagancook

Rack of lamb, Israeli couscous, mushrooms and green beans & tomatoes from the freezer. Yum.

Those glasses are beautiful. Nice pick up.

But now you can make two kinds of tortillas.....

Made Paul Prudhomme's gumbo the other night and finally got a nice dark roux. Such a good recipe...chicken and homemade Andouille.

Bumping this thread up to document my flour tortilla making. Over on the dinner thread @JoNorvelleWalker was asking about making flour tortillas and I gave this recipe as an example...the recipe I like to use because it works every time: Makes 2 doz 6 to 7 inch tortillas: 1 pound all purpose flour 2 oz solid vegetable shortening or better yet pork lard 😁 2 teaspoon salt 1 cup warm water Put the flour in a bowl and rub in the fat using your fingers. Dissolve the salt in the water and add it to the flour/fat mix. Knead the dough for about 3 minutes then set aside, covered for at least two hours...not refrigerated. Divide the dough into 24 roughly equal portions and form into balls. Cover with a damp towel. Heat your griddle/cast iron fry pan over medium high heat (same heat as for the corn tortillas). Flour your counter top and roll out a tortilla to around 7 inches. Place on the griddle and cook for 20 seconds or until bubbles appear on the surface and the underside starts to brown slightly. Turn the tortilla over and cook for about 10 seconds. Don't over cook otherwise they will not be soft. Place each finish tortilla in a towel to keep warm and prevent them drying out.  I made 24 this morning. I used rendered pork fat from my freezer....such a wonderful smell when they were cooking. The cooking took around the 20 seconds noted above. The tortillas are quite thin which is the way we like them. My DH doesn't like the texture of the thick store bought tortillas...makes him gag. Here's some pictures. You can see how they puff. Measured out 24 portions (about 31 grams each). Rolled them all out. The first bubbles appear. The tortilla is flipped and you can see the little brown specs..this one might be a little over cooked. You can use a towel to even out the cooking. This one really puffed and it is over done for sure....they will crack when bent if cooked too much....over done because I had to find the camera and take a picture. Here they are And here's one being filled

I know! WTF🤔

Already here out of necessity...new all fridge. The original one was purchased in 2005. it came with the handle on the wrong side.🙁 DH and I switched it and enjoyed a celebratory cocktail afterwards. funny, the egg compartment is too small for Canadian cartons..😕

@JoNorvelleWalker If you are after a good wheat flour tortilla recipe this is the one I use without problems. Makes 2 doz 6 to 7 inch tortillas: 1 pound all purpose flour 2 oz solid vegetable shortening or better yet pork lard 😁 2 teaspoon salt 1 cup warm water Put the flour in a bowl and rub in the fat using your fingers. Dissolve the salt in the water and add it to the flour/fat mix. Knead the dough for about 3 minutes then set aside, covered for at least two hours...not refrigerated. Divide the dough into 24 roughly equal portions and form into balls. Cover with a damp towel. Heat your griddle/cast iron fry pan over medium high heat (same heat as for the corn tortillas). Flour your counter top and roll out a tortilla to around 7 inches. Place on the griddle and cook for 20 seconds or until bubbles appear on the surface and the underside starts to brown slightly. Turn the tortilla over and cook for about 10 seconds. Don't over cook otherwise they will not be soft. Place each finish tortilla in a towel to keep warm and prevent them drying out. I will likely be making some tomorrow and will take a few pictures. cheers

Hi Bryan. Welcome to this wonderful forum. Looking forward to your contributions. On that note, I visited your website and went down that rabbit hole!😍. I particularly enjoyed this https://khni.kerry.com/news/blog/is-3d-printing-the-future-of-personalized-nutrition/ cheers and stay warm.

Excellent feature for the kitchen....there’ll be no more cooking bacon in the buff 😃😃

I have the one in the link and use it frequently...mainly for toasting spices. Have not used it for onions/tomatoes, etc. It's like cast iron....never use soap.

😎 Futura Hard Anodised Tadka Spice Heating Pan 1 Cup, 3-1/4mm

And...don’t you find there is a difference?

Yes, I always do them oil and I do because that is usually the recipe instruction...maybe the oil stops them from jumping to the moon out of your pan🤕

@robirdstx at the risk of pissing you off, I have a comment about your pasta dish. First let me say I admire your food. Often I am blown away by how wonderful your meals look. So, I find it interesting that you don’t toss your pasta with your sauce in the pan and then serve. It makes such a tremendous difference. The tossing creates the emulsified sauce that covers the pasta. Try it. But, maybe you were in a hurray and didn’t do this. 😍😍

I usually heat on a medium high heat until they start popping then I take them off the heat and shake the pan until they are “dead’...covered of course.

Oh, my goodness. Best wishes for a speedy recovery....your food will greatly assist!

We had our 'dinner club' last night....New Orleans Cajun was the theme. One couple had never had this kind of food before and were blown away by it. We started with a Sazerac cocktail and how very appropriate it was. I made Paul Prudhomme's BBQ Shrimp served with the DH's home made bread to mop all that delicious sauce. Yes I made it according to the recipe..all 13 tablespoons of butter. This was a real hit. It had just the right amount of spice for everyone. The hosts made Paul's Cajun Shepards Pie accompanied by Paul's Very Hot Cajun Sauce for Beef and Corn Maque Choux. The shepards pie has match stick vegetables between the meat and potato components. Oh, and that sauce. It was exactly the correct sauce for the pie. Again, the newbies to Cajun food really enjoyed the new flavours. The newbies brought Banana Fosters Trifle which wasn't too sweet. We were all so full. Sorry no pictures.

It's from The Art of Cooking. I just did a search for wrapping spring rolls and found the video I posted earlier so don't know much about the website it came from.

Inspired by @gfwebover on the Snacking While Egulleting, I wanted to use up some pork taco fillings I had made from leftover pork from our annual pig roast. The filling was chopped up pork with onions, Mexican spices (don't remember what I put in there) and grated cheese. I used a package of egg roll wrappers to make little bit size appetizers and then with some spring roll wrappers I made spring roll type shapes. I found this video helpful in getting the ends of rolls neat. The wrapping instructions start at about 4:45.

Yes, my spring roll filling was drained for 20 minutes before stuffing. Or you could try spraying the roll with oil spray, just briefly.

@gfwebvery creative. What kind of wrapper did you use? Did they crispen up? Thanks

Mock duck confit poutine and a salad last night. Mock because no cheese curds....a bit of grated Mozzarella is what I had.

Crepe batter spreader variation?

Thanks. I also use spring roll wrappers to make small samosas stuffed with ground lamb and spices. In both cases the fillings are cooked so it is just a matter of cooking the wrappers in the fryer.