Text 3613, 131 rader
Skriven 2006-07-20 20:51:00 av Dave Drum (1:275/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Futbol
==============
On 07-17-06 Glen Jamieson Scribbled to Michael Loo about UNCLE 987  

GJ> GJ> I feel that in view of the Soccer results, the shouts of "Vive
GJ> GJ> la France" at today's Bastille Day celebrations will be muted.

GJ> ML> But it really was the fault of the Italian guy, who was
GJ> ML> probably told by his coach, get that Froggy thrown out,
GJ> ML> even if you get a red card yourself.

GJ>They say that one of the side effects of steroids is to make people
GJ>irritable and subject to sudden rages.  The Italians had obviously
GJ>done their research on what was most likely to ruffle Frog feathers.

I see in the news today that both players were fined and suspended from 
FIFA matches for some period. The Froggish guy was hanging up his cleats 
anyway - so that is rather an empty "punishment". And the buttee 
admitted that he "provoked" the head butt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Tortillas (Texas Cooking)
 Categories: Five, Breads, Latino, Classics
      Yield: 12 servings
 
      2 c  Masa Harina
  1 1/4 c  To 1-1/3 cups water
 
  You'll need a big cast-iron skillet or griddle and a tortilla press,
  too. Tortilla presses have become pretty easy to find in
  kitchen-supply stores. Not exactly a high-tech gadget, if you pay
  more than $10 or $12 for one, you've paid too much. If you can't find
  a tortilla press, it is possible (but not preferable) to press out
  your tortillas on a flat surface using a heavy, flat-bottomed dish.
  You'll also need some plastic bags of the sandwich or freezer
  variety, but more about that later. In most every recipe for corn
  tortillas, the proportion of ingredients called for is 2 cups of Masa
  Harina to 1-1/4 to 1-1/3 cups of water. However, the difference
  between 1/4 cup and 1/3 cup, while only 4 teaspoons, can be critical.
  
  The process is this:
  1. Mix the Masa Harina and the water; knead to form your masa (dough)
  2. Pinch off a golf-ball sized piece of masa and roll it into a ball
  3. Set the masa on a piece of plastic in the tortilla press; cover
  with another piece of plastic
  4. Press the masa
  5. Transfer the tortilla to a hot, dry skillet
  6. Cook for about 30 seconds on one side; gently turn
  7. Cook for about 60 seconds (it should puff slightly); turn back to
  the first side
  8. Cook for another 30 seconds on the first side
  9. Remove and keep the tortilla warm
  
  Sounds simple enough, but there are several crucial considerations
  along the way and, until you have made a batch or two and get the
  hang of it, a few tortilla- making tips will ease the way.
  
  * When mixing the masa, mix all the Masa Harina with 1-1/4 cup of the
  water. You can work it with your hands, if you like. If it seems too
  dry, add more water, a teaspoon at a time. Too much water, and you
  won't be able to peel the plastic off the tortilla; too little and
  your tortilla will be dry and crumbly. Unlike pastry dough, masa does
  not suffer from being over-handled.
  
  * The masa will dry out quickly. Keep it covered with a piece of
  plastic wrap while making your tortillas.
  
  * Cut-to-size sandwich or (my favorite) freezer bags work better than
  the flimsier plastic wrap or waxed paper.
  
  * Hold the pressed tortilla (with the plastic on both sides) in one
  hand. Peel away the top plastic from the tortilla (not the tortilla
  from the plastic). Flip it over into your other hand, and peel away
  the other piece of plastic.
  
  * Gently place the tortilla on the hot skillet or griddle. It should
  make a soft sizzling sound when you do. If your tortillas are not
  perfect circles, don't worry; they will still taste wonderful.
  
  * If your skillet or griddle is at the right temperature, a tortilla
  should take no more than 2 minutes to cook.
  
  * The use of cast-iron utensils is important. You are cooking at high
  heat on a dry surface, and a lighter-weight utensil could warp.
  
  * Brown spots on your tortillas are good -- an indication that they
  are handmade, rather than punched out of a big machine and cooked
  assembly-line fashion.
  
  The number of tortillas you make with this basic recipe depends upon
  their size and thickness. I usually get about 12 to 14 tortillas
  approximately 6 inches in size, depending upon the number I am
  compelled to eat while I'm cooking (I usually keep the butter and
  salsa handy during the process).
  
  The experienced tortilla cook need not turn out tortillas one at a
  time. You can get your own assembly-line process going by using two
  big skillets. Another pair of hands in the form of a kitchen helper
  can hasten the process, as well.
  
  Put hot tortillas into an aluminum foil pouch wrapped in a kitchen
  towel or napkin. You want them to stay hot and tender. Corn tortillas
  can be made 2 hours in advance, wrapped and reheated. Bake, in a
  350°F oven for about 12 minutes. Microwave reheating is not
  recommended, as it tends to toughen the tortillas.
  
  Note: Do not confuse corn flour with corn meal. Corn meal is made
  from a completely different process, and it simply will not work for
  tortilla making.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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