Text 17043, 116 rader
Skriven 2007-06-21 13:12:04 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TORTILLAS 689 70621
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Even so, on looking through my recipes, masa is referred to as:
 GJ> masa
 ML> Shorthand. Imprecise.

Also used to refer to a dough, made from masa harina (cf MLoo, here)
 
 GJ> masa harina (tortilla flour)
 ML> The proper term, translated.

I shall etch that into my memory, and try to forget the aberrations.
 
 GJ> masa harina (corn flour)
 ML> The proper term, translated imprecisely.

Forgotten now..
 
 GJ> masa harina or corn meal
 ML> Two similar alternatives.
 GJ> masa or cornmeal
 ML> Two similar alternatives, plus the imprecision noted above.
 GJ> masa or corn meal
 ML> Two similar alternatives, plus the imprecision noted above,
 ML> complicated by the alternate uses "corn meal" and "cornmeal."
 
 GJ> masa or instant masa (or corn meal)
 ML> Three similar alternatives, plus the imprecision noted above.

I will not ask what instant masa is!
 
 GJ> corn masa dough
 ML> Not the same thing. This is hydrated.
 
 GJ> corn meal (masa lista)
 ML> Not sure.

See below.

 GJ> And most confusing of all:
 GJ> Quaker oats masa harina mix (corn and lime)
 ML> Not confusing, but rather specifying the manufacturer and
 ML> describing the product.

I have heard of the Quaker brand, but didn't know about the inclusion
of "oats".
 
 JM> Maybe you could make masa harina from corn meal
 JM> by milling it in a food processor or blender to
 JM> a flourlike state?

 ML> It would be similar but not identical, because of the
 ML> pretreatment of the masa.
 
I can buy what is labelled as masa harina.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Papusas
 Categories: Latin amer, Corn, Quickbreads
      Yield: 12 servings
 
      4 c  Corn meal (Masa Lista)
      1    Zucchini, grated
      1 c  Cheese, grated
           Pepper and salt to taste
           Oil for frying
 
  This is El Salvador's most cherished food, and the simplicity of the
  recipe belies the delicious result. Eaten straight from the skillet
  and accompanied by thick tomato salsa and salads, they are a
  delectable snack or serious food, depending on when you stop eating!
  
  The roasted corn aroma which wafts through the kitchen is the signal
  of what is to come, and whets the appetite no matter what the time of
  day!
  
  The filling can vary according to taste. Cheese combines well with
  everything, such as finely chopped tomato, re-fried beans, finely
  diced ham, chopped herbs, garlic, chilli etc. This version uses
  cheese and zucchinis.
  
  Combine the cornmeal with water according to directions and mix
  together to form a dough.
  
  Take small pieces of dough, and make balls the size of a golf-ball.
  Flatten between the palms of your hands, until a thin patty is formed.
  
  Combine the zucchini, cheese and seasonings.
  
  Place a spoonful of the cheese mixture into the middle of the dough
  disc, and then close it over to form a ball. Flatten it again, as
  thin as possible without the filling being lost.
  
  Heat the oil in a pan or skillet until very hot, and cook the papusas
  for about 5 minutes or until golden brown and crisp.
  
  Serve immediately accompanied by tomato salsa.
  
  SALSA: Fry a finely chopped onion in a little oil, and cook on low
  heat until the onion is transparent. Add 1 finely chopped green
  capsicum and continue to cook for five minutes. Add 1 can of chopped
  tomatoes, or 4 skinned tomatoes which have been finely chopped, and
  cook for 30 minutes or so until the sauce is thick. As sauce reduces,
  add a little water. Adjust seasonings to taste.
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)