In article >,
"Julie Bove" > wrote:

> "notbob" > wrote in message
> ...
> > On 2013-08-24, Sqwertz > wrote:
> >> On Fri, 23 Aug 2013 18:52:19 -0700, Julie Bove wrote:
> >>
> >>> So... I know what bad ones are. But what are good ones?
> >>
> >> Good ones are the raw ones you buy in the refrigerated section. You
> >> cook them in a hot pan for 30-45 seconds on each side. They are thin,
> >> not doughy, and are much better than any pre-cooked and bagged
> >> tortillas from the bread aisle.
> >
> > Yer all wrong. Bad are the those labeled "no trans fats". Why? Cuz
> > they use vegetable oil or something equally lame healthy ingredient.
> > Good one's are those made with real manteca (lard). Almost impossible
> > to find, anymore.
> >
> > Make yer own. Only requires flour, salt, lard, water. Roll out with
> > a 1-1/2" dowel. As for "doughy", real flour tortillas ARE doughy,
> > being rolled out from a --duh-- "dough"! Also, if made properly, it
> > matter not a wit whether they are thick or thin. Thin is handy when
> > used as a wrap, thick when used as a scoop, with frijoles, stews, or
> > the like.
> >
> > nb
>
> As I said... Would make no sense to try to make just one.

This puzzles me. You're happy to have a package of cooked, store bought
tortillas that you don't love the flavor of in your fridge waiting until
you want to eat one. But you don't want to make delicious ones and have
them sitting in your fridge until you want to eat one.

You know, you can refrigerate home made good ones, right?

While I will eat store corn tortillas, I cannot abide the store flour
ones. I've tried a bunch of brands and they are just not the same.
Mostly they have sugar in them and are just so oddly sweet.

marcella