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Comment on How to Make Corn Tortillas by Malcolm.

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Malcolm Also Commented

How to Make Corn Tortillas
You’re so right! I flubbed that part of the recipe. Thank you for the correction. One of my favorite elements of making tortillas myself is that I can make exactly as many as I need, right when I need them. And yes, you’ll never go back to store bought!


How to Make Corn Tortillas
I’ve never actually tried storing these. One of my favorite aspects of making tortillas at home is that, once you get the hang of it, you can make them on-the-fly while doing your other cooking. I’ve only ever made as many as I was ready to use for a given meal, which is one of the things I love. No wasted tortillas!


How to Make Corn Tortillas
Herdez has chunks, and I think that’s a good thing.


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I soak. You don’t have to soak. You do you, player.


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Great suggestion, Justin. We’ve talked about the sandwiches at Libby’s, but not the lobster roll in particular: http://www.fromaway.com/sandwiches/todays-sandwich-chicken-fried-steak-libbys-market


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Thanks so much, Sophie. Definitely give it a try!


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Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


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There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.