There are quite a few Indian & Pakistani grocery stores down the West Road, along with a couple of African shops. I'm hoping to get down there on Saturday and find me some masa harina - preferably from white corn. I've found a load of different recipes on the web for making corn tortillas and I think I'd like to give it a go.
I'm going to have the time to experiment (read,play-) in the kitchen this weekend, so I thought I'd ask here for some pointers and-or hints, as you guys seem to have experience in so many areas.
Doritos - these are lighter, thinner and crisper than any other tortilla chip available? How do they do it? Baked or fried?
Fritos - I haven't seen Fritos in 20 years. Are they (as I remember them) just extra thick corn tortilla strips? Again, baked or fried?
Cheese Doodles & cheese puffs - When I was last in the States, in the lates 1980s, there were, I think, two kinds of Cheetos, the fat, puffy, airy things (Cheese puffs) and the crispy ones (irregular, crunchy squiggles). The original Cheese Doodles web site says they're baked, not fried. But how would this work? Wouldn't they have a flat side? And how DO they make those puffy Cheese Puffs things? In a vacuum atmosphere, maybe?
Anyway, I'm just messing around in the kitchen this weekend. I don't mind experimenting, but I also wouldn't mind some guidance-hints-tips from you guys.
What we had for Tday #1I hope everyone had a great T-day! Went to my cousin Karen's in Mentor, OH for T-day. I brought the rolls (my grandmother's crescent rolls). I tried something new this year and...
RobtE
