Plans for today (2025)

karadekoolaid said:
I use all purpose flour generally; nothing special.
However... a few months ago , I got a call from one of the diplomatic wives from the Indian Embassy and she said she'd got stuff to sell ( Shhh! Don't tell anyone! I could get into trouble!) so I came away with 10 lbs of the best basmati ever, 4 lbs of toor dal ( pigeon peas), a few other bits and pieces and 5 kgs of Atta flour - which is what's used in India. I'd say it's basically the same as "Western" white flour - but it seems a bit stronger and I've a feeling there's a bit of husk in there somewhere.
Go ahead and try the samosas. I just love them, because you can make a whole bunch, freeze them, and then just deep fry them straight from the freezer.
If I haven't already posted a samosa dough or empanada dough recipe, I'll try and do that this afternoon. Both easy peasy, and to be honest, you can fill them with whatever you like.
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Thank you very much! So the empanada dough and the samosa dough are very similar? I will have to likely start with a more "Western" type of filling because my Midwest USA Italian American husband might not warm up to some of the spices he isn't accustomed to. He had never had saffron until he met me. Baby steps, baby steps...

No hurry in the recipe posting, I might try something later this week or the following. Gotta go run to the BBQ shortly. Thanks again!
 
karadekoolaid said:
I'll post a classic samosa pastry and a classic Venezuelan empanada pastry (which actually uses cornmeal), so you can choose.
Enjoy the BBQ!
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One more quick question: can masa harina be used in empanada dough? I still have some on hand from the last time I made corn tortillas from scratch because the store only sold it in big bags (I think it's a 5 lb bag). But if not, I also have corn meal on hand. Okay, gotta run! TYVM!
 
JAS_OH1 said:
One more quick question: can masa harina be used in empanada dough?
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No reason why you couldn't try it.
I've just looked at a few pages of giggle - authentic Mexican websites, as a whole - and they use "corn flour" (ie. cornmeal) that they purchase from the "tortilleras" - the folks who make thousands of tortillas per day, so yes.
I only tried one or two in Mexico when I was there, but they're definitely very crispy.
 
karadekoolaid said:
No reason why you couldn't try it.
I've just looked at a few pages of giggle - authentic Mexican websites, as a whole - and they use "corn flour" (ie. cornmeal) that they purchase from the "tortilleras" - the folks who make thousands of tortillas per day, so yes.
I only tried one or two in Mexico when I was there, but they're definitely very crispy.
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Maybe I'll try mitad y mitad. I'd like to use up this bag of MH. I'd freeze it but I'm short on freezer space.
 
I started prepping for tomorrow's lunch at 7am, but within an hour, everything had gone bonkers.
My wife's only surviving uncle died yesterday, but since she's not here, I have to go to the funeral at 12.30. I also have to make a few quick purchases and pick up two chafing dishes & dessert bowls from the other side of the city. That's going to take me about 3-4 hours, which seriously cuts down valuable cooking time. I've also had to cancel a class this evening because I don't know what time I'm going to finish up.
 
7am atm here. Wifes phone went off. Prolly granddaughter texting about a boy that goes to school where she works.
My wife knows everybody there. If it's the kid I'm thinking of, she needs to stay away. I got up at 6 when phone went.
Wife will be downstairs in 30 mins to go to work.
I'll get an update then
So day is early yet. I know I have stuff to do.

Russ
 
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