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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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> wrote in message >.. .
> In article >, > says... > > IB (who really ought to think of another handle) > > > Yeah, I was going to ask about that, but ... > > Bob OK, it's done. I learned the hard way you should never put your real e-mail address in a newsgroup posting, unless you are inordinately interested in improving the size and rigidity of a certain body part, observing zoo sex, paying off your mortgage and debts, and assisting former officials of the Nigerian government. So I made a throwaway email account and picked a name at random http://arago4.tn.utwente.nl/stonedea.../scene-13.html but it was time for a new one. On the subject of tortillas, I made my previous recipe last night (2 cups flour, 3/4 cup milk, 1-2 tbsp oil, a bit of salt and yeast), and IMO this is much lighter and tastier than the ones I was trying to make with loads of lard. The larded ones were very heavy on the stomach, in addition to being just plain greasy-- of course, I could have been doing something wrong, too. But pretty soon the press will be treated with Teflon, so I should be able to make the lighter tortillas without them sticking. IB-- er, make that JMA |
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> wrote in message >.. .
> In article >, > says... > > IB (who really ought to think of another handle) > > > Yeah, I was going to ask about that, but ... > > Bob OK, it's done. I learned the hard way you should never put your real e-mail address in a newsgroup posting, unless you are inordinately interested in improving the size and rigidity of a certain body part, observing zoo sex, paying off your mortgage and debts, and assisting former officials of the Nigerian government. So I made a throwaway email account and picked a name at random http://arago4.tn.utwente.nl/stonedea.../scene-13.html but it was time for a new one. On the subject of tortillas, I made my previous recipe last night (2 cups flour, 3/4 cup milk, 1-2 tbsp oil, a bit of salt and yeast), and IMO this is much lighter and tastier than the ones I was trying to make with loads of lard. The larded ones were very heavy on the stomach, in addition to being just plain greasy-- of course, I could have been doing something wrong, too. But pretty soon the press will be treated with Teflon, so I should be able to make the lighter tortillas without them sticking. IB-- er, make that JMA |
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In article > ,
says... > > wrote in message >.. . > > In article >, > > says... > > > IB (who really ought to think of another handle) > > > > > Yeah, I was going to ask about that, but ... > > > > Bob > > On the subject of tortillas, I made my previous recipe last night (2 > cups flour, 3/4 cup milk, 1-2 tbsp oil, a bit of salt and yeast), and > IMO this is much lighter and tastier than the ones I was trying to > make with loads of lard. The larded ones were very heavy on the > stomach, in addition to being just plain greasy-- of course, I could > have been doing something wrong, too. But pretty soon the press will > be treated with Teflon, so I should be able to make the lighter > tortillas without them sticking. > > IB-- er, make that JMA > JMA, to my taste, yeast wins over any other leavening in the taste category. If you can do it, by all means go for it. For the breads I make at home, flat or otherwise, it's yeast or nothing, Clabber Girl be damned. Bob |
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In article > ,
says... > > wrote in message >.. . > > In article >, > > says... > > > IB (who really ought to think of another handle) > > > > > Yeah, I was going to ask about that, but ... > > > > Bob > > On the subject of tortillas, I made my previous recipe last night (2 > cups flour, 3/4 cup milk, 1-2 tbsp oil, a bit of salt and yeast), and > IMO this is much lighter and tastier than the ones I was trying to > make with loads of lard. The larded ones were very heavy on the > stomach, in addition to being just plain greasy-- of course, I could > have been doing something wrong, too. But pretty soon the press will > be treated with Teflon, so I should be able to make the lighter > tortillas without them sticking. > > IB-- er, make that JMA > JMA, to my taste, yeast wins over any other leavening in the taste category. If you can do it, by all means go for it. For the breads I make at home, flat or otherwise, it's yeast or nothing, Clabber Girl be damned. Bob |
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> wrote in message >.. .
> Sounds like you're going about things in the right way. Aside from the > "threat" of McD that kind of looms over any small fast food business > anywhere in the world, your more immediate concern is probably much more > local. When your concept takes off, it's a virtual given that the > competition will copy it. Any "intellectual property" protection you > can get for yourself up front is just plain smart business. Well, whaddya know... a friend of mine bought me a Brazilian gossip magazine this week featuring this company: http://www.wraps.com.br/, apparently a very well-financed operation that has opened five units in the past year and a half around São Paulo. They're now expanding to Rio de Janeiro, Brasília, and Belo Horizonte-- northward, instead of down here. They've even copyrighted the word "wraps". But they charge about three times what I'll be charging, probably due to their food court locations. I hate food courts and will probably never open in one-- they're so plastic and overpriced. Well, there are a lot more people in SP with the spending power to drop R$25 on lunch; here people could barely pay half that, because the only local industry is tourism. There are three new malls being built here, and it wouldn't surprise me to see a Wraps(R!) open in one or two of them, but that won't have much to do with my downtown operation. JMA |
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> wrote in message >.. .
> Sounds like you're going about things in the right way. Aside from the > "threat" of McD that kind of looms over any small fast food business > anywhere in the world, your more immediate concern is probably much more > local. When your concept takes off, it's a virtual given that the > competition will copy it. Any "intellectual property" protection you > can get for yourself up front is just plain smart business. Well, whaddya know... a friend of mine bought me a Brazilian gossip magazine this week featuring this company: http://www.wraps.com.br/, apparently a very well-financed operation that has opened five units in the past year and a half around São Paulo. They're now expanding to Rio de Janeiro, Brasília, and Belo Horizonte-- northward, instead of down here. They've even copyrighted the word "wraps". But they charge about three times what I'll be charging, probably due to their food court locations. I hate food courts and will probably never open in one-- they're so plastic and overpriced. Well, there are a lot more people in SP with the spending power to drop R$25 on lunch; here people could barely pay half that, because the only local industry is tourism. There are three new malls being built here, and it wouldn't surprise me to see a Wraps(R!) open in one or two of them, but that won't have much to do with my downtown operation. JMA |
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In article >, =20
says... > > wrote in message = s.com>... > > Sounds like you're going about things in the right way. Aside from the= =20 > > "threat" of McD that kind of looms over any small fast food business=20 > > anywhere in the world, your more immediate concern is probably much mor= e=20 > > local. When your concept takes off, it's a virtual given that the=20 > > competition will copy it. Any "intellectual property" protection you= =20 > > can get for yourself up front is just plain smart business. >=20 > Well, whaddya know... a friend of mine bought me a Brazilian gossip > magazine this week featuring this company: http://www.wraps.com.br/, > apparently a very well-financed operation that has opened five units > in the past year and a half around S=E3o Paulo. They're now expanding to > Rio de Janeiro, Bras=EDlia, and Belo Horizonte-- northward, instead of > down here. They've even copyrighted the word "wraps". But they charge > about three times what I'll be charging, probably due to their food > court locations. I hate food courts and will probably never open in > one-- they're so plastic and overpriced. Well, there are a lot more > people in SP with the spending power to drop R$25 on lunch; here > people could barely pay half that, because the only local industry is > tourism. There are three new malls being built here, and it wouldn't > surprise me to see a Wraps(R!) open in one or two of them, but that > won't have much to do with my downtown operation. >=20 > JMA >=20 Word for the day from that web site: "Comida Light" I love it. Bob |
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In article >, =20
says... > > wrote in message = s.com>... > > Sounds like you're going about things in the right way. Aside from the= =20 > > "threat" of McD that kind of looms over any small fast food business=20 > > anywhere in the world, your more immediate concern is probably much mor= e=20 > > local. When your concept takes off, it's a virtual given that the=20 > > competition will copy it. Any "intellectual property" protection you= =20 > > can get for yourself up front is just plain smart business. >=20 > Well, whaddya know... a friend of mine bought me a Brazilian gossip > magazine this week featuring this company: http://www.wraps.com.br/, > apparently a very well-financed operation that has opened five units > in the past year and a half around S=E3o Paulo. They're now expanding to > Rio de Janeiro, Bras=EDlia, and Belo Horizonte-- northward, instead of > down here. They've even copyrighted the word "wraps". But they charge > about three times what I'll be charging, probably due to their food > court locations. I hate food courts and will probably never open in > one-- they're so plastic and overpriced. Well, there are a lot more > people in SP with the spending power to drop R$25 on lunch; here > people could barely pay half that, because the only local industry is > tourism. There are three new malls being built here, and it wouldn't > surprise me to see a Wraps(R!) open in one or two of them, but that > won't have much to do with my downtown operation. >=20 > JMA >=20 Word for the day from that web site: "Comida Light" I love it. Bob |
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