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Captain Ron

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Captain Ron last won the day on August 6 2023

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  1. Nell - Battle Beyond The Stars, right? (took out the rest as the first picture took forever to load)
  2. Actually I would ask what's wrong with Elon Musk? For a free speech absolutionist, shouldn't his account have been reinstated long ago? Why would it take so long?
  3. But seriously, Derka received no different behavior that any other poster here. It was his reactions to that treatment that was a lot of the comments about "Derka-ing up threads" etc. I put him ignore long ago because interacting with him sapped fun from this site. I don't think expecting him to do the same (put users that are too antagonizing to him on ignore) was that much to ask/expect from him. I said it a number of pages back - why should he get any special treatment on this site? Either from the users or the admins?
  4. This team has a lot of offseason work to do Not just the team, but the coaching staff too
  5. As a father I don’t need to watch the video, the words break my heart enough. No punishment is strong enough for this deadbeat.
  6. Big whoop they are probably going to get Spurs to commit 30 fouls, have 3 reds and probably injure a few more players for good measure.
  7. I might give your recipe a shot. The milk is weird to me. Here's mine, which is my mom's and grandma's recipe. You guys do "small batch" I usually go 3 dozen at a time: 6 Cups flour (I use King Arthur all purpose, but I've heard good things about using bread flour) 1 Tablespoon salt (I use table salt NOT sea salt or kosher salt) 2 Teaspoons baking powder 5-6 Tablespoons Crisco shortening (I've been going near 6 Tbsp with this lately) 2+ Cups hot water (I microwave mine 3 min 30 seconds while mixing ingredients) I use a kitchenaid stand mixer for all of this. Mix the flour, salt and baking powder use the paddle to evenly distribute the ingredients. I then add the shortening and let that mix in a minute or two. Then I start adding the hot water - half of what's left each add: 1 cup (this should make the dough shaggy), then 1/2 cup, then 1/4 cup until is starts to come together as a whole dough. Once this starts, I take out the paddle and put on the dough hook and let the dough fully come together about 5 or so minutes. I actually like my dough to be a touch "wet" or sticky. If it's too dry it ends up being a little hard to roll out. Once I've finished with the dough hook, I put the dough in a gallon ziplock and put it back in mixing bowl I don't let it sit on my counters* * - so I live in Boston - my counters are too damn cold, even in the summer, and the cold is bad for the dough/gulten. My first few batches here was an absolute nightmare to deal with until I figured out the cold counter issue. They get at least a 30 minute rest at this point (If it's longer I will put the bag on a wooden cutting board with dish towels insulating both sides). When I take the dough out it should be sweaty. I throw it on a wooden cutting board (that is only used for making tortillas - again keep it off the counter). I kneed all the moisture back in. Then I start tearing out dough balls and making these (If I want to be crazy precise they should weigh ~40 grams). Note on doughballs- I've always found this to be the key to making round tortillas - you need round and well formed dough balls and they need to be smooth. You get this by pushing the dough into itself while rotating it. I do this by making an OK sigh with my right hand, I put a dough ball in the circle formed by your thumb and pointer finger. I usually push the dough in from the palm side with my left pointer finger and rotate the dough ball as I do this. Once they are smooth I put them along the edge of my cutting board. I get to rolling immediately - UNLESS I put them back in the ziplock and then I can take up to 12 or so hours to get back to them (same insulation as above). I also roll on the cutting board and I don't use flour at all to keep them from sticking, this is likley because the cutting board is seasoned well enough I don't need to, but if my dough is right - it won't stick. Since I use the double griddle my process is usually: roll out tortilla A. Put it on griddle roll out tortilla B. Flip tortilla A, put tortilla B on griddle. roll out tortilla C. Flip tortilla A, Flip tortilla B. remove tortilla A. put tortilla C on where A was. The last step is repeated a lot. Once this is going, I am generally getting a tortilla off the griddle every 45-50 seconds.
  8. Watching that clip of her roll tortillas - I am embarrassed for her.
  9. i also normally use shortening to make tortillas, but yesterday tried my first lard batch ever. Too damn easy - they were damn near perfect.
  10. I haven’t read the whole thread yet, so sorry if these are already suggested or commented about. I have no problem rolling out circular tortillas. But a I’ve also been doing this a decade plus. I’m not an abuelita yet, but I can get mine done in about 5 rolls One hint from my sister’s husband - small turns when you’re rolling out. Think roll, turn your tortilla 90 degrees. Roll again. Rotate back about 15 degrees, rolle, 15 degrees roll, wash, rince, repeat. Im also a proponent of a good teflon coated double burner griddle. I use the All-clad at home but the cuisinart one works too. Off to read a lot of this.
  11. I would argue any manager willing to get fired to keep members of a team does have their employee’s back.
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