• 1 Post
  • 21 Comments
Joined 2 个月前
Cake day: 2025年6月11日
  • JohnnyEnzyme@piefed.socialtoCooking @lemmy.world•Italian burritoEnglish
    2·
    9 小时前

    Yeah, good point. And seems to confirm what I found below.

    If you don’t have a strategically-sized wire rack, I’ve found that taking a used, thin can (like for sardines) and removing both ends serves as a great way to balance a plate on top of the can, which sits in a big saucepan or wok, filled with enough water to steam. Handy for making all kinds of steamed food, like veggies or dumplings.

    I’d also meant to mention that pre-wetting tortillas in general helps unlock their flavor. It’s almost shocking how much better they taste than dry, and of course you can still crisp them up however you like.

  • JohnnyEnzyme@piefed.socialtoCooking @lemmy.world•Italian burritoEnglish
    2·
    10 小时前

    I forget if it’s Qdoba or another place, but I’ve seen people say that it’s easier to order a bowl, then ask for tortillas on the side. I think the point is that it’s cheap, and there’s more flexibility to make it how you want. *shrug*

    One thing that bothers me personally is that most places seem to assume you want rice. But as it’s typically based on white rice (before becoming ‘Mexican Rice’ or whatever), you’re starting with what is essentially junk food, stripped of it’s fibrous hull and most nutrients. Plus of course, there’s the arsenic content found in most rice.

  • JohnnyEnzyme@piefed.socialtoCooking @lemmy.world•Italian burritoEnglish
    2·
    12 小时前

    I guess I’ve probably had theirs somewhere along the way, but I’ve never had tortillas anywhere that were as elastic and unique as Qdoba’s.

    However, Google AI just now suggested some things which might tell the tale:

    • probably is in fact special high-gluten flour
    • added fat
    • “Steaming the tortillas before use is a key step in achieving maximum stretchiness. The moisture and heat from the steam help to relax the gluten in the dough, allowing it to stretch even further without breaking.”

    Probably best that I don’t eat there very often, but good to know.

  • JohnnyEnzyme@piefed.socialtoCooking @lemmy.world•Italian burritoEnglish
    7·
    13 小时前

    In terms of size, restaurant-grade tortillas are hard to find around here, yet are fairly necessary in order to put together a nicely-sealed burrito. Then there’s the other problem of traditionally-made tortillas running quite high in kcals, easily going over 200.

    As someone trying to manage my weight, I usually just wimp out, buy the low-carb medium-sized tortillas (60 kcals), making a complete mess of myself whenever I have burritos.

    Side note: if anybody knows what I’m talking about, Qdoba* offers these enormous, thin, gooey tortillas that can produce a delicious houseboat-sized burrito. I guess they’re using high-gluten flour or something, which greatly helps make those suckers elastic and flexible. Unusually good taste for an American-style tortilla, too.

    * I think that’s the chain.

  • JohnnyEnzyme@piefed.socialtoCooking @lemmy.world•Crockery!English
    3·
    4 天前

    I’d try to make it myself, but it looks like typical cooking time takes 1-2hrs. For me, that’s a lot of time just to make a simple-ish soup, and I’d rather not clutter my tiny kitchen with a countertop electric crock or whatnot.

    That said, I think a pressure cooker might work wonders with this. Onions when cooked long enough develop an incredibly rich, satisfying flavor, one which can also be enjoyed as with dishes like Lebanese lentils.

  • JohnnyEnzyme@piefed.socialtoscience@lemmy.world•Key genetic differences found in people with chronic fatigue syndromeEnglish
    4·
    9 天前

    Oh god, yeah.
    One of the worst things ever was being ultimately convinced by my friends & family that I was ‘just a bit lazy and just a bit crazy’ and all that… convinced to redouble my efforts to ‘break on through to the other side.’ Which I sincerely tried, with every bit of my being.

    Holy hell, and I would sometimes subsequently slip in to *severe*-mode for a while, which was absolute terrifying. Like, I could barely even make my way to the bathroom to attend to my duties, and all that.

    So I learned that, sadly, I could never trust other people to actually comprehend what I was going through. That I was all alone, completely, and somehow I would have to work things out and survive, with egg on my face over-and-over again.

    @Björn Tantau@swg-empire.de

  • JohnnyEnzyme@piefed.socialtoAI Generated Images@sh.itjust.works•Lazy boyEnglish
    6·
    22 天前

    I don’t understand. This is specifically an AI community, yet people are downvoting this post for some reason. Why?

    I could understand if this AI art was posted to just about any other /c, for example “funny animal pics,” or such, but this is a place created specifically for this sort of thing, no?

    Not to mention, I do find the image hilarious. XD

  • JohnnyEnzyme@piefed.socialtoNo Stupid Questions@lemmy.world•Is it worth making a lemmy community?English
    10·
    28 天前

    I agree with the people urging you to do your best to take care of your sublemmy once you create it. On top of that, I also feel that most types of communities need you and/or others to be motivated promoters and content creators, even if you’re just pulling ‘best of’ content from elsewhere.

    So-- IMO it’s generally best to think of it as a volunteer job. And from what I’ve seen, most community founders don’t necessarily realise that, and aren’t actually up to the task, hence the # of abandoned subs across the FV (fediverse).

    IME one thing that really helps with growing subscribers is that due to the current size of the FV, almost any small community posting content on a regular basis is going to be seen by a fairly large proportion of the FV via the “ALL” feed. Whereas for example, that’s almost impossible on Reddit. It really helps!