ok,,,less bourbon and pain meds billy and try again....
You made a stew...added peas when you reserviced it...
you want to make Tougue from raw state. make your own pastrami or recipes there of?

help me.!!!

off to gunshow

yes, press them or roll them. there are some easy to make home made pressser you can see on the net, simple 2x2 and a bit of plywood construction
OR, use a rolling pin. either or, flatten the little masa dough ball between wax paper to flatten it..
YES you need to griddle them on a lightly greased flat griddle or large pan. 30sec or so on atleast one side..then allow them to cool a bit, you have to set the dough
before continueing the process..

you can roll, flatten slice and deep fry into chips if you desire though..but for a full tortilla. see above.



Ingredients
2 cups masa harina
1 1/2 to 2 cups water

To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.

Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough.


Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of a tortilla press If you have one... Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches. or do the same using a rolling pin

Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. or on one side if the tortillia is going to be used for another process, The tortilla should be lightly toasted and little air pockets forming.

hope that helps and Thanks, havent discussed Tortillas

CHEF

WATERCAT IS THE DEBIL......



What a wonderfull example of her baking skills she dropped of to Ol'Chef today at the Lewisville gunshow, I was so shocked I was almost speechless...
(which takes some doin I am told)

A Beautiful, Rich, Deep dark, tasty yummy Nutella Rum Loaf that just melds with a cup of French Roast like they were made for each other

..PLEASE Watercat, post your final recipe for my readers here.
This would be a GREAT Addition to a holiday sideboard!!!
A slice of this, a slice of date bread a slice of applesauce cake,,on the same plate, with a wee bit of Angelica Cream spooned over each
Forkfull by forkfull would help us understand the experiences of Royalty...

THANK YOU so much, and such a pleasure to meet such a fine upstanding gun loving couple!!!!
I cant thank you and your husband enough, my sister and my kids throughly enjoyed it!!

CHEF

Thank you! I had fun working on finding the right mix of ingredients - I've never done that before! It was also delicious eating the trials.

The final recipe:

Chocolate Nutella Rum Cake

* Notes: the original recipe writer used Goslings Black Rum from Bermuda. I tried using all Bacardi silver, and it came out very strong. I went to Spec's and bought black rum - it came out much better. I had to order the hazelnut extract from Amazon.

Cake:
6 oz Nutella (weigh the Nutella, 6 oz. is NOT 3/4 of a dry cup)
1 stick butter
1 cup black rum
½ cup sugar
½ cup brown sugar
4 eggs
1 tsp. hazelnut extract
1 cup flour
½ tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ cup cocoa powder

Rum Syrup:
½ stick butter
¼ cup black rum
¼ cup sugar
½ tsp. hazelnut extract
PLUS 1/3 cup more black rum (for a stronger syrup, use ½ cup rum)

Preheat oven to 350*. Butter and flour a large (5 ½” x 10”) loaf pan.

Put the Nutella, butter, and rum in a large bowl and microwave in 30 second intervals, whisking in between, until smooth and melted. Next, whisk in the sugars, followed by the eggs one at a time. Whisk in the hazelnut extract. In another bowl, sift together the flour, salt, baking soda and powder, and cocoa powder. Add half the dry to the wet and mix fully, then add the other half and mix until smooth.

Pour into pan. Bake for 50-60 minutes, until a toothpick poked in the cake comes out clean.

At around 45 minutes baking time, bring the additional butter, ¼ cup rum, sugar, and hazelnut extract to a full boil. Boil, stirring constantly, for 3-4 minutes. Remove from heat and whisk in the remaining 1/3 cup of rum.

Pull the cake from the oven when it's done. Poke holes in the cake with a toothpick, then pour the warm syrup over the cake. Place another loaf pan right-side-up on top of the cake with the bottle of rum in it to weigh it down a little (the purpose is to slightly smoosh the cake). When it is completely cooled, flip the cake out to a serving tray. All the rum syrup should be absorbed.

New question:
Does buttercream frosting need to be refrigerated? I made 2 flavors: chocolate and raspberry, if that makes any difference. A Google search proved inconclusive, with some recipes saying yes and some no.

Self-serve cupcake bar. My mom is making 2 flavors of cupcakes. I'm providing 3 forms of frosting, and assorted toppings.

We are celebrating 4 different birthdays that occur in August.

Steal away! We've done it 3 times now and it's always a hit.

wow,,,thank you...two such compliments in a week..IT May go to my head..
I THINK, ,of course I may be "misrememberring"(I learned that from a democrat congressman) I corrected the pie crust recipe further on in that thread,,a plain, whoops on my part..so, lets repost a decent short crust here..

Short Crust.
Ingredients
2 cups (8oz) plain flour
4 level tablespoons shortening
4 level tablespoons butter or margarine
pinch of salt
cold water

instructions.
- Sift the flour and salt into a large mixing bowl.
- Add the lard and the butter and chop it up roughly with a knife.
- With cool fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.
- Add 2 tablespoons of cold water and then, using a knife, mix lightly into a dough.
- Add a little more water if necessary but be careful not to add too much.
- The dough should not be sticky.
- Gently bring the dough into a ball by hand, gathering up any stray bits of dough.
- Leave to rest in the fridge for a couple of hours before using.
- To use, roll lightly with a rolling pin on a lightly floured surface.


This one gives a bit flakier crust
Ingredients
2 cups (8oz) plain flour
pinch of salt
just under 1/2 cup Shortening
just under 1/2 cup butter
1 teaspoon fresh lemon juice
cold water

instructions
- Put the butter and lard onto a plate.
- Mix them together until they are just soft.
- Sift the flour and salt into a large mixing bowl.
- Using cool fingertips rub one quarter of the fat mix into the flour until the mixture looks like breadcrumbs.
- Mix this to a stiff dough with the lemon juice and cold water.
- Roll the pastry out to form an oblong three times greater in length than in width.
- Divide the remaining fat mix into three parts.
- Place evenly one third of the fat in dots on two thirds of the pastry.
- Fold the third of the pastry without any fat on it over the next third and then fold the remaining third over this.
- Gently press the rolling pin down on the sides of the folded pastry.
- Repeat the dotting with fat, folding and rolling twice more, turning the pastry over each time.
- Wrap the pastry in greaseproof paper and leave in the fridge for 45 minutes before using.


hope that helps and very glad to be of service.
CHEF

You got a grill? Put some oil on those pans and throw'em on the grill.

your oven should hit 400degrees or better???? you need a new oven if not..

oven on full temp, 2 hours should bake/dry off any carbon or other leavings that need to come off..

so, fully scrub the pan with steel wool and follow with complete cleanzer scrubbing.
rince fully, place in oven and allow it to bake off whats left IF Need be, allow to cool and take a wire brush to whats stubborn..
THEN bring pan back to about 350, get pan hot and take a rag "soaked" with olive oil and carefully wipe the hot pan,
allow that to bake on for about 1/2 hour, repeat, turn off oven, repeat, leave hot greasy pan in oven and let both cool..
when cooled, remove from oven, wipe again with oil then wipe with paper towel lighly for storage or fry some chicken..

I have a used, VERY Used dutch oven I picked up for $5 at a flea market,,did the above process on a cold saturday morning..pan now resides
in my pantry awaiting use, I did make a beef stew in it the evening of the clean up process..
if you clean your iron with soap and water, dry it and bring it up to heat on your stove top and reoil it, it will last generations.
I have written out the whole process on care and handling in the Tutorial section of the Home and Ranch section of the Outdoors forum..Here

ok,,,I a assuming you're talking LEFT over baked potatoes..
Restaurants serving both breakfast and dinner are notorious in using prebaked potato for hashbrowns the next day..and baked potato soup, baked stuffed/twice baked
potatos, fried potato cubes, saratoga chips, Latke', potato pancakes, LOTS of ways to reservice left over baked potatoes, you're on tract,,spread out your imagination..

takes an hour to bake a potato, and wanting to stay up to customer counts, they're over preped 90% of the time

hope that helps..

thank you!!
CHEF
CHEF

Acutally nope these aren't left over baked. I usually take them , peel them, shred them with a grater, then straight into a frying pan with butter.

How's this for a throw down challenge.

squirrel