Homemade Sausage Making

I spent a pleasant afternoon few months ago reading about the many flat breads of this world. I have long thought that the brief French presence in Mexico resulted in the burrito as a local version of the French crepes.

...interesting thought, Ross. They say, though, that wheat flour was not commonly used in Mexican tortillas until the Tex-Mex craze took off in the 60's. Do you think a crepe could be made with 100% corn meal? (...perhaps your next challenge?)

My friends in Queretaro, where Emperor Maximillian was shot, will be interrogated. (...probably a bit late, but...) Meanwhile, did you know that "Cinco de Mayo" actually commemorates the defeat of the French army by the Mexicans? ...and later, the triumph of marketing over actual history!

Best wishes to you and especially to Nancy,
Russ ( el Pato)

I accepted the challenge and mixed 50 grams of cornmeal 50 grams of fresh egg and 100 grams of water and 2 grams of salt an poured portions into a hot skillet and made thin corn breads that held together quite well.

I have been making baking powder biscuits since I was a kid. Last night I tried a method I have seen others discussing. I used the normal 2 cups of flour, Tablespoon of baking powder, teaspoon of salt. But instead of adding fat I used heavy whippy cream as the source of the fat and the liquid. adding enough cream to make a workable dough. They made the best (and most expensive) biscuits I have ever made.

Ross,
Do you use cream untill the dough is right? About what quantity?
Down here we make scones, and the best I have tasted also use cream!
Jan

Hi Jan, American biscuits and British scones are practically the same I used about 1 cup 250ml for two cups of flour.

Thanks Ross, keep posting those baking recipes and tips!
Jan