Mexican Cooking Project #8
Posted 23 January 2012 - 09:08 PM
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
Posted 24 January 2012 - 01:18 AM
I use a round cast iron griddle as a comal, too. I can get three or four single tortillas on it at once (edges of each slopping over the side of the comal to facilitate turning), but if you stack another layer of tortillas on top of the layer already on the comal, you can do double the amount at once. When the first side of the layer on the comal is heated, I flip the stack of two so that the first side of the second tortilla is toasting. Then I pick up both tortillas, turn the stack inside out, and toast the backsides of both. Voilá, 8 tortillas at once in the napkin instead of 4. Works great.
Nice to know there are decent gringo-produced tortillas available. Maybe I'll try them sometime.
The real art of conversation is not only to say the right thing at the right place but to leave unsaid the wrong thing at the tempting moment.
Posted 06 August 2012 - 09:41 PM
ETA: I cooked it in my new cheapo slow cooker and finished it under the broiler in the toaster oven.
Edited by Squeat Mungry, 06 August 2012 - 09:44 PM.