Cookaholics Bulletin Board

I did not end up making the dough last night. The reading I did suggested that it would not last well, and wouldn't press well out of the fridge.

Any thoughts on how long the dough should hydrate before pressing? I'll make them if I have time tonight, but I'm not sure I will. I am seeing times from 5 mins to 2 hours in different recipes.

Thanks,

--Lisa

No idea on the dough, sorry.

I made 5 pounds of taco meat (CI ground beef recipe) and froze 4 one cup containers, 2 four cup and kept a 4 cup for dinner tonight. Teens wanted tacos over natchos.

I made the tortillas. I rested the dough 30 mins since I couldn't find consensus.They came out okay but were a little wet (I thought they were too dry, but once I started pressing they were too wet). Most of them didn't puff but a few did and we ate the whole batch.

My Dad and his gf came over for dinner, and loved the pork. Asher made mango margaritas and a good time was had by all.

--Lisa

Lisa,

I normally only rest my tortilla dough about 20 minutes. Did you use very warm (i.e. 110F) water though? That's critical to get the corn starches to release right. And that's why I said "don't put it in the fridge" when I thought about it.

For future note, making the *tortillas* a day ahead really works.

I should do a video on this ...

Takeout burrito here...DH is traveling and I didn't feel like cooking for 1. It was a good one though.

I used very warm (just off the boil) water. I think the problem was that I had the dough right and then wet my hands when rolling them. The outsides kept sticking the bag I was using to press and I had to clean it a couple of times. I will deal with sticky hands for less tacky dough balls next time.

I'll be making them again soon, so I will get some practice. We just found out this weekend we have termites and need to be tented. I am on a mission to eat anything open in my fridge, freezer and pantry before July so I don't have to haul it out of the house.

--Lisa

3 termite recipes

http://www.termite.org.uk/recipes.html

and from Florida:

Easy Termite Salsa Dip

1( 8) oz package of cream cheese, room temperature
½ cup of roasted termites
1 jar of your favorite salsa
1 (8) oz bag of a shredded Mexican cheese blend
Spread the cream cheese evenly in the bottom of a small casserole dish. Next spread the salsa evenly over the layer of cream cheese. Top the mixture with shredded cheese and roasted termites. Bake at 350 degrees for 20 minutes or until dish is heated through.

ENTREES:
Chicken & Ant Casserole

1 rotisserie chicken
1 cup of ants
1 box of instant rice
1 (16) oz bag of shredded sharp cheddar cheese
1 bunch of broccoli
Salt & Pepper to taste
Cook box of instant rice according to package directions. Cut Broccoli tops into bite size pieces. Mix all ingredients together and pour into a casserole dish. Bake at 350 degrees in oven for approximately 30 minutes.
Termite and Rice Soup

2 cups of termites
2 cups of cooked rice
8 cups of water
1 cup of chopped carrots
1 cup of chopped celery
10 beef bouillon cubes
½ cup chopped onion
¼ cup chopped fresh parsley
Combine water, carrots, celery, onion, parsley and bouillon cubes in large pot. Bring to a boil and reduce heat to a simmer. Simmer for 45 minutes. Add termites and rice. Simmer for another 10 – 15 minutes and serve.

*shudder*

I have horrible memories of eating termites from Africa. The two most horrible foods in the world: live termites and raw sea cucumber.

Enough to make someone a vegetarian, huh?

Does that include Durian?