-
Posts
12704 -
Joined
-
Last visited
-
Days Won
3
Captain Ron last won the day on August 6 2023
Captain Ron had the most liked content!
Reputation
9408 Surly 1%About Captain Ron
Recent Profile Visitors
-
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?
-
Spurs 2023-24: Let's Put Another Shrimp on the Barbie!
Captain Ron replied to Schulz2.0's topic in Futbol
This team has a lot of offseason work to do Not just the team, but the coaching staff too -
Spurs 2023-24: Let's Put Another Shrimp on the Barbie!
Captain Ron replied to Schulz2.0's topic in Futbol
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. -
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.
-
Watching that clip of her roll tortillas - I am embarrassed for her.
-
Spurs 2023-24: Let's Put Another Shrimp on the Barbie!
Captain Ron replied to Schulz2.0's topic in Futbol
-
i also normally use shortening to make tortillas, but yesterday tried my first lard batch ever. Too damn easy - they were damn near perfect.
-
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.
Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... 6th Street Journal ... Cloak Room ... Help ... For Sale ... Board Discussion ... Subscribe!... Donate!... Advertise... COOKIE MONSTER!