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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2014, 05:28 AM   #16
Diesel Dave
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I'd hit that.......




two or three times
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Unread 01-23-2014, 05:35 AM   #17
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Quote:
Originally Posted by BobBrisket View Post
LOL! The pics where I rolled em didn't load. Basically a rolled taco. The white sauce on the flautas is Mexican Crema.

Bob
I was just going to ask what that was. Looks great, i'm ready for breakfast now.
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Unread 01-23-2014, 06:03 AM   #18
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#outstanding!
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Unread 01-23-2014, 06:25 AM   #19
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I could eat myself into a coma with that meal Bob...
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Unread 01-23-2014, 10:28 AM   #20
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Dude. You're killing me with that man. Outstanding. What is Sopa? Pasta?
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Unread 01-23-2014, 10:36 AM   #21
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All I can say is, if Bob keeps flauting his cooking skills like this, I'm just gonna give up.
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Unread 01-23-2014, 10:40 AM   #22
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That is a great looking plate of food. Not sure at all about rectangular tortillas, that is something new to me
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Unread 01-23-2014, 11:11 AM   #23
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Quote:
Originally Posted by landarc View Post
That is a great looking plate of food. Not sure at all about rectangular tortillas, that is something new to me
I caught that too! Must be a Texas thing, but why?
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Unread 01-23-2014, 11:19 AM   #24
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That looks amazing!
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Unread 01-23-2014, 11:26 AM   #25
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Love that!
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Unread 01-23-2014, 11:46 AM   #26
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Quote:
Originally Posted by Smokeat View Post
I caught that too! Must be a Texas thing, but why?
Bob's a school marm. They're kinda square too...
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Unread 01-23-2014, 11:58 AM   #27
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Unread 01-23-2014, 12:57 PM   #28
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still trying to determine if I'll use those rectangular torts again. Same idea as eggroll wraps, etc. The problem with these is they were too dry. Possibly because they were kinda thin. I tried to heat em up on a hot skillet to make em more pliable, but that just made it drier and the first one I made started to crack as I rolled it.
So, I gave each one a quick dip in the hot oil. Just dropped it in and took it out and let it drain and cool off. That made them pliable.
The other thing I didn't like was that by rolling them the long way didn't give much room for stuffing em with a lot of filling. With the thicker, round tortillas you can really stuff em and have enough area to wrap em and put the toothpick with out em falling apart, etc.
Unless I find a different brand that isn't so dry and hard to work with, I probably won't use em again. The restaurants use those for to make their flauta plates but most times, they use the round ones.

The sopa is just pasta. We buy this brand most times and they have different shapes. My kids love the stuff. I found they love it even more when I put cheese on it!
http://www.mexgrocer.com/brand-la-moderna.html
These were the "gear" shapes or as my kids called em, the "wagon wheels."
Side note, I made some last week and my daughter said, "Dad's sopa is the best cause he puts cheese in it. It's better than Grandma's sopa!" We will keep this secret from Grandma though. It's also a quick dish/snack for the kids and you can add stuff like meat and veggies to it.
The Sofrito is what really makes it. Some like their sopa more on the soupier side, I prefer it more on the drier/clumpier side.

Thanks again!

Bob
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Unread 01-23-2014, 02:13 PM   #29
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Thanks for the description Bob. I'll have to agree with the kids here, cheese always wins.
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Unread 01-23-2014, 02:17 PM   #30
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Quote:
Originally Posted by BobBrisket View Post
The Sofrito is what really makes it.
Bob
Have you ever tried making your own sofrito? It is so much better than the jar you should try it.
Onions, garlic, bell peppers(I prefer a mix of red and green), cilantro all in a food processor. Make a big batch and then freeze for individual portions. When you cook with it you can then add the tomatoes or use tomato sauce. I use it for beans, arroz con gandules, and soups. You will not be dissapointed.
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