On Friday, March 7, 2014 7:16:34 AM UTC-6, Steve Freides wrote:
> Bryan-TGWWW wrote:
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>
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> > If you eat at restaurants where to food is as crappy as frozen
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> > taquitos from the freakin' grocery store, then you're hopeless
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> > anyway. And what does putting frozen prepared foods into the oven
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> > have to do with cooking?
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> >
>
> > Perhaps I'm being too judgmental
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>
>
> I think you are. The terms being discussed are of interest to those of
>
> us who make things like this in our kitchens, which is cooking.
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>
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> Around here, we only seem to use soft flour tortillas or soft brown rice
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> tortillas for the the gluten-free. I couldn't tell you why but if we're
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> going to use corn tortillas, they'd be the hard kind and we don't do
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> that very often. Soft flour and brown rice tortillas keep forever in
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> the refrigerator, and they seem to do OK fronzen, too - on the whole,
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> they seems to last a lot longer than bread without getting stale, nice
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> things to have in busy lives.
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>
>
> A favorite dinner around here is to cook up some ground beef, and then
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> just put out soft tortillas, chopped lettuce, some sort of fresh salsa,
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> guacamole, grated cheddar cheese, and sour cream, and let everyone put
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> it together in whatever ratios they like. The only cooking that gets
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> done is browning the beef and grating the cheese - everything else is
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> usually store-bought in the interest of time although I'm hankering to
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> try making the fresh salsa when the weather gets warmer. We've made
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> guacamole in the past but it doesn't keep well at all and we don't
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> really use it for anything else so we tend to buy it already made.
>
Pico de gallo is very easy to make, but I buy salsa. I can't
make it as well as some of the taquerias. My regular place
was closed for remodeling last time I went to buy some. I need
to call today.
>
> Not exactly what one would call cooking either, but it still feels
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> better to us than buying take-out or frozen food.
>
Now, there really is no reason to buy pre-made guacamole.
Just only make enough for the one meal, maybe even just
one avocado. We have two avocados in our fridge that are
perfectly ripe. Taco night here soon.

We also don't do flour tortillas. Instead we buy 6" corn
tortillas which I either brown slightly in a griddle w/o oil
for tacos, or more often, deep fry for tostadas. You do
griddle the flour tortillas, right? If not, try it. It
doesn't even get the pan dirty.
>
> -S-

--B