On Fri, 31 Oct 2003 05:03:14 +0000, BCBPROJXX wrote:

> Hello,
> Well right off the bat let me say we sell them BUT my recommendation just
> comes from personal experience. My first tortilla press was a cast aluminum
> product. The really are just too light and don't do a good job of pressing
> and quite annoying if you are doing a lot of tortillas.

Not quite as annoying as rolling them out with a marble rolling pin.

> A good heavy cast
> iron is the best "all-purpose" way to go. They are typically 6.5 to 7.5" in
> diameter and frankly the one extra " does not make a big difference but go
> for which version you prefer. The weight gives you extra leverage for
> mashing the masa balls. Look at the overall construction -- most are sand
> casted and are "OK" a couple brands are better than others. If you have
> space and don't mind a "hulk" the heavy wooden ones do a very good job and
> work well for enpanadas as well.

Well, we don't have much space but if you could point me to some plans for
making a wooden one then we could make it as large as we like.

> As for the electric versions.. they are "hummm".. I just prefer "human
> powered" when possible. We have had mixed feedback and some seem to
> like them and others have trotted them
> right back from whence they were purchased. Making them by hand takes a
> LOT of practice.

Yes, it does indeed. And I'm tired of practicing. I'd like to mix up the
dough and just plop it on to the wax paper, press, and then cook.

> Hope this helps you out a bit.
>
> Regards,
> Barbara--
> GourmetSleuth.com http://www.gourmetsleuth.com

Thanks. You've helped a great deal.

--
Cymru Llewes
Caer Llewys