I'm a Canadian and heading down to Ogdensburg, NY this weekend to do some shopping. I want to pick up some soft tortillas from the grocery store and I was wondering what brands people would recommend?
To clarify...I'm looking for a mexican style tortilla (corn or flour). The tortillas they sell in Canada are dry, tough and downright terrible.
The stores I will have access to are Walmart and PriceChopper.
Thanks for your suggestions!
I tried out Chef Michael Smith's recipe for Hungarian Goulash this past weekend. It turned out incredibly bitter. I had to add 2 quarts of beef stock, a can of tomato paste and a few tbsp. of sugar in order to get rid of the bitterness. I'm wondering if the variety of paprika I used was the culprit?
The recipe called for 1/2 cup sweet paprika. After going to 3 different grocery stores, all of the paprika I found was just labelled simply 'paprika'.
Do you think the paprika was to blame or is the recipe as written missing water or stock to make it less concentrated?
Here is the recipe and the link: http://www.foodnetwork.ca/recipes/Cocktails/Alcohol/Beef/recipe.html?dishid=12880
1 tablespoon vegetable oil
4 large onions, sliced
1 head garlic cloves, halved
2 red bell peppers, seeded and diced
1/2 cup sweet paprika
1 teaspoon caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cups Hungarian red wine or other red wine
3 bay leaves
1 teaspoon salt
2 tablespoons red wine vinegar
1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.
This will be my first attempt at making baked beans. I started soaking my beans (white pea beans) at 7pm last night with the intent to put them into the slow cooker around 8am. I did not put them in the fridge while soaking as none of the recipes indicated it was necessary. Welll I ran out of time this morning and did not get the beans into the slow cooker. That means they will be soaking at room temperature for another 7 hours or so. I figure soaking for around 24 hours will be ok, it just means I can shorten the cooking time. My main question is...will the beans be safe to eat after soaking at room temperature for 24 hours?
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