You may can answer a question for me. I watch videos from Mexico, and one guy visits older people that still live like your grandmother did. To make a long story short, these women take whole corn and grind it by hand until it's just masa.then form their tortilla and make it. No flour, no nothing. When they finish with the tortilla it looks like the flour tortillas we buy in the store. My question is what does it taste like? That has to be a true corn tortilla so why do the ones we buy taste like they do. Personally, I prefer corn over flour. I don't know if I'm making any sense.
Where is everyone #5
Discussion in 'Flatbed Trucking Forum' started by DDlighttruck, Aug 27, 2017.
Page 21324 of 21412
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Wagyu New York Strip. Tougher as shoe leather. Wouldn’t recommend at all.
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We got empty and were sitting at the TA in Wildwood when that driver pulled pulled in still loaded. I asked him why he ran that scale.
“My prepass blinked green!”jamespmack, CAXPT, exhausted379 and 14 others Thank this. -
The difference is basically the difference between having ur gramma make some fresh bread from scratch and how amazing that is or eating store bought bread..jamespmack, JolliRoger, CAXPT and 14 others Thank this. -
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I feel specifically singled out....
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I borrowed the girl from singlescrew's post to help fix a forklift strike, but I think she got the wrong impression when I asked her if she wanted to lay down something shiny she could show off.
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What I remember is the flour was kept cold to keep the weevils out. Manteca was just snow cap lard. Salt and baking powder I think. But all the same I've never been able to duplicate itjamespmack, CAXPT, Feedman and 14 others Thank this.
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