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Flour Tortillas

Have you ever eaten fresh, warm, flour tortillas with butter? They are incredible.

I’ve had people tell me that they were afraid to make tortillas because they thought it would be too difficult. Well, here’s a simple recipe.

Tortillas de harina.
picture of tortillas on the comal

When you read recipes that tell you to cook your tortillas on a comal. Don’t worry about it, a comal is nothing more than a griddle. Most are cast iron, but mine is aluminum with a non-stick coating. It also spans two burners so it has plenty of surface area and it heats quickly. Use it dry when making tortillas.

6 cups flour
2 cup water – warm
1/2 cup lard or Manteca
1 Tbsp salt
2 Tbsp baking powder

Mix the flour, salt, baking powder, and lard with your hands until it’s sort of a coarse crumble. Then add water a little at a time, until the dough comes together and pulls away from the sides of the bowl without sticking.

Knead the dough for about 10 minutes, then coat your hands with lard and roll it into 2″ balls, -the grease on your hands prevents the balls from developing a skin.

Cover the balls with a dish towel and let them rest for 10 or 15 minutes.

Then put them on a lightly floured counter and roll them out into 1/8″ thick, 10″ rounds. (If you take your thumb and make a well in each ball it makes it easier to keep them round.)

Toss them on a hot comal and cook them until they start to blister and develop brown spots, then flip them over and cook the other side.

Cover them and keep them in a warm oven until you’re ready to serve.

Going Pro With Photographs

If you look at most successful food blogs they all have beautiful photos of their food. So I thought I’d tell you about a book that shows, in detail, how a pro does it. (click on the photos for a larger image.)

In Food Styling by Delores Custer, she takes you step by step through the process, covering subjects like food substitutes, proper tools, lighting, and room temperature, right up to the final photograph.
cover of Food Styling book

However, there are a couple of things you need to be aware of. First, the food is rarely edible when she’s finished, and second, her book isn’t cheap, I got mine used for $32 including shipping. But, if you want to take professional food photographs this book illustrates how to get the shot right for magazines and ads. -Beyond that look carefully at the lighting, you can learn a lot.

Using this turkey as an example, you have to agree, that by the time she was finished doctoring the bird it looked better than it would in real life.

These are the phases it goes through.
photo of the stages in prepping the turkey

And this is the finished product.
compledted photo of turkey

As a side note; she swears she can’t function without mortician’s wax, it’s also called museum wax, they make all kinds, but I’ve used mini-hold ever since I discovered it in a hobby shop. (I use it to hold rings and such in place while I photograph jewelry.)

Now my two cents worth.

Ice cream is a bitch! You need to do all your prep work before hand and keep it in the refrigerator. If it’s something that will discolor after it’s cut, do that last, allow for plenty of waste, and if necessary, put it in a bowl of lemon water. Then dry it well before plating it. Keep your plates cold and the room cool. If you are going to use continuous light use fluorescents, they don’t heat things up. Strobes are better because they generate even less heat.

Or you can just say to heck with it and use fake ice cream.

One last thought, if you’re going to photograph food, you need props, lots of pots, jars, cookie sheets, and silverware. The local Goodwill or Salvation Army store are great places to start.

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I’m totally aware that, for a post on photography, these photos suck, in fact, most of them were taken with my phone under fluorescent kitchen lights. But this blog is intended solely to help me keep track of, and share my recipes.

Heck, I don’t even know where most of the recipes came from. So if anyone wants to try them, great. They can even take them and call them theirs.

Banana Bread vs My Diet, Hint -the Diet Loses

The other night I couldn’t sleep because of the neuropathy in my feet and legs. -Tingling, burning, twitching- As I was pacing the floor waiting for the meds to kick in, I spotted some ripe bananas.
bananas
I’ve been on a diet, so we all know where this is going.

At half past midnight I started putting together the first pan of banana nut bread I’d made in years.
Banana bread

Here’s the basic recipe:
1 1/2 cup granulated sugar
1 1/2 cup flour
1/2 Tsp baking soda
1/4 Tsp baking powder
2 large eggs -lightly beaten
3 very ripe bananas -large
1/2 cup chopped pecans
1/2 cup room temperature butter -one stick
1 Tsp vanilla

Cream together sugar, butter, and eggs. Sift the dry ingredients and add to the sugar mixture then add mashed bananas, chopped nuts, and vanilla. Pour into a greased loaf pan.

Bake at 350F for 45 to 60 minutes. Check on the bread after 30 minutes, it’s done when a toothpick inserted in the middle comes out clean.

Let it rest in the pan for about fifteen minutes then, turn it out on a wire rack and cover it with a dish towel to finish cooling.

–Finish cooling? We’re talking fresh hot banana bread. Cut it, cover it with butter and eat it.

Baby Carrots Are Not Babies

First; I bet you didn’t know there was a carrot museum dedicated to all things carrot.

Now on to the point. We’ve all seen those packages of baby carrots. Well, the package says “baby” so we expect young carrots. Maybe, but probably not what you’ll actually find.

It seems that a few years back a farmer named Mike Yurosek got tired of seeing 400 tons of carrots a day drop down the cull shoot at his packing plant. –On a bad day they would dump as much as 70% of a load.

The carrots they dumped were “culls,” meaning the carrots were too deformed, bent or broken to sell to a finicky public.

So after Mr Yurosek got tired of watching all that waste he went to work trying to salvage the culls by using the straight sections. First, he used a vegetable peeler, but that was too slow. Then he started chopping them into 2″ pieces, using an old green bean cutter. He then ran those through a peeler and the now famous 2″ snack was born.

This is how the process works, according to Grimmway Farms

How a Carrot Becomes a Grimmway Farms Baby Carrot

• Long and slender carrots are harvested and trucked to the processing plant.
• Carrots are washed.
• An inspector separates malformed carrots.
• The carrots are trimmed into two-inch pieces by automated cutters.
• A second cutter trims the carrots and prepares them for peeling.
• An optical sorting machine discards any carrot pieces with green portions.
• The two-inch pieces are pumped through pipes to the peelers.
• The peelers rotate the carrots and scrape off the peel.
• The baby carrots are automatically weighed and bagged.

Crock-Pot Cooking

I was talking to a friend who has no pots or pans and wants to learn to cook. That conversation may not have gotten him to go shopping, but it started me searching for a new Crock-Pot.

My primary crock-pot is probably older than he is. It’s an incredibly ugly shade of green –1970s avocado green– and has a cracked plastic lid with a wooden drawer pull for a handle.
–To give you an idea of what I’m talking about, even people who don’t remember the seventies look at it and ask when I got it, in the 70s?
(sorry, no photo)

At any rate, I was searching in a closet for something entirely unrelated when I found this gem.

It’s a much newer model from the early 90’s, it has a heavy glass lid and holds 3 or 4 quarts.
Burnt Orange Rival Crockpot

 
This is why I own a crock-pot:
I couldn’t decide what I wanted for supper so I hunted around the kitchen and in the fridge, found a couple of lamb chops, some beef broth, onions, carrots, potatoes and garlic I tossed it all in the pot, added salt, pepper, and spices and I was good to go.
lamb stew ingredients in crock-pot

It took 2 maybe 3 hours until the carrots were done, then I thickened it and called it lamb stew. And the best part is that I didn’t have to hunt up my shoes and go to the store.

If you don’t already have one they’re incredibly useful. You can start your evening meal before you go to work or let something cook overnight. Since these critters never get hotter than a boil it’s really hard to hurt what you’re cooking as long as you start with enough liquid.

And it’s not like they’re expensive. I bought a 2-quart slow cooker at Walmart for about 10 bucks -not great, but usable- and I found a much nicer one with a removable metal liner that allows you to brown the meat without dirtying another pan, for about $70 at Target.

Of course you can always go to William Sonoma. They’ve got slow cookers costing more than $400. –These may actually be better units, but for $400 I expect it to do my shopping in addition to cooking my supper.

Toxic Tonic Water

Yep, you read that right. It says “diet tonic water.”
diet tonic water label

Life is full of surprises.

First:
I didn’t know that tonic water had any calories.

Second:
Until now I wasn’t aware that tonic water required sweetening. — But since it contains quinine, which is incredibly bitter, I guess you would need to do something.
–So what the hell, why not add a known carcinogen?

But last and certainly not least, the label:

“Use of this product may be hazardous to your health.
This product contains saccharin, which has been determined to cause cancer in laboratory animals.”

Doesn’t that leave you with an almost uncontrollable urge to run right out and drink tap water?

There are times when I wish they’d go back to the fine print that you couldn’t read without a jeweler’s loupe.

Poisson Cru — South Pacific Ceviche

Poisson Cru
About a pound of yellowfin or Ahi tuna in 1-inch cubes
1/2 small yellow onion -very thinly sliced
2 med to large tomatoes – medium dice
1 large seedless cucumber – medium dice
1 shredded carrot -buy a small bag of pre-shredded. It’s so much easier.
7 or 8 limes for juice
1/2 can coconut milk -8 oz unsweetened-

Soak the tuna chunks in a bowl of lightly salted water while you cut the tomatoes, onion, cucumber, and carrot.
After 15 minutes or so remove the tuna from the salt water, rinse well and place in a large salad bowl.
Add the lime juice and leave the fish to marinate for a few minutes.
Pour off about ½ of the juice then add the vegetables and toss together with the fish.
Pour the coconut milk over the salad and add salt and pepper to taste.
Serve with white rice.

This is a very common salad in the South Pacific.

Here is another recipe on A Taste of Tahiti.

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As for that half a can of coconut milk. Pour it in a tall glass along with a small can on pinapple juice and about the same amount of orange juice. Add a shot of decent rum mix well add ice and top with fresh nutmeg and you’ve got yourself a Pain Killer.  –The original Pusser’s Pain Killer was supposedly invented at the Soggy Dollar Bar on Jost Van Dyke in the BVI.

“The correct concoction of premium dark rum, cream of coconut, pineapple and orange juice (proportions are secret), topped with fresh grated Grenadian nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort.”

 

Who Counts Calories? Cookbook

I have a penchant for regional cookbooks, mostly small wraps item, usually self published.

The recipes are usually, simple and relatively quick to make, with ingredients you can find in a normal supermarket. Unlike my favorite recipe for Lagman that calls for 3oz of “mutton suet.” –Let’s see you find that at your friendly neighborhood Albertson’s.
 
“Who counts calories? We don’t” is a small spiral bound cookbook by the 1978 Costume Contest Committee of Western Welcome Community Club.
cover of who counts calories

 

In my attempt to make the easiest, most fattening things first, here are a couple of dip recipes I recently tried. (click on image to read.)
dilly dip and bean dip recipes
The bit about not counting calories isn’t a joke. These women would add sour cream to their sour cream.

FWIW:
The bean dip is really good with tortilla chips, but, to me, the dilly dip with carrots was just okay. -Don’t get me wrong, it all got eaten. The bowl was practically licked clean, but I wasn’t impressed. Maybe if I added hot sauce? or used it as a sauce for salmon. — Okay, I’ve just come up with plan “B.”

 

Side note: It’s pronounced samon not salmon. The word is French and the L is silent.
 
Getting on with post; it can sometimes be difficult to figure out where a self-published book comes from, but I’m reasonably certain that this booklet is from Lake Havasu. –This article in The San Bernardino County Sun references the “Western Welcome Community Club.”

” the numbe’r of Lake Havasu City families participating in the contest is increasing every year, according Elrose Dussault, contest chairman for the sponsoring Western Welcome Community Club. The contumes are homemade and the contest is only open to Lake Havasu City residents.”

Sounds like fun, but do you think that maybe the paper needed an editor?

Random Recipes

I’m preparing to retire so I thought this would be a good place to document my rather eclectic accumulation of recipes.

I’ll be juggling themes for a while.

Officially and for the record; WTF is the twenty seventeen theme doing with that giant “hero” image doing in a world that’s more than 60% mobile?