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I like soft tortillas, personally. The hard shells are messy because they just crumble to pieces when I bite into them, half the time spilling all the filling in my lap. I have found soft corn tortillas but they don't seem to keep as long or be as sturdy when filled as the flour ones.

Corn tortillas are supposed to be soft. Those hard shells that come in the box are probably made that way for shelf life. Corn tortillas don't last more than a few days if they're fresh. You can fry up a corn tortilla and it will get harder but they're usually a little chewy and won't crack that easily. If you can get good quality corn tortillas they're fine after just heating a bit in a skillet. Alelou's steak recipe in some good fresh corn tortillas with a little salsa and guacamole would be pretty tasty. Now I want a midnight snack!

I'm with you putaro, I think New Years Day football is gonna have some nice fingerfood

That Tortilla malarkey sounds like Döner in a dürüm - or as we call it - a Turkish compost heap

Kotik wrote:That Tortilla malarkey sounds like Döner in a dürüm - or as we call it - a Turkish compost heap

Always happy to see a German displaying interest in other cultures!

We have "Doner Kabob" shops all over in Tokyo. I prefer Greek gyros for that style of thing but the Doner Kabob's aren't bad. A good carne asada taco, though -

For whatever it's worth, in my admittedly limited experience a stack of warm flour tortillas is served with just about every meal in any restaurant that looks even vaguely Mexican in Texas or even up here in New York. I like corn tortillas too, but I feel that they really have to be fried again to taste good (and be soft enough), and I'd rather just microwave the flour ones for 20 seconds and put them on the table. Also, some of the corn ones have a weird aluminum taste if you ask me.

But it's basically laziness. I've already got enough going on when I make fajitas without also frying tortillas.

The joys and pleasures of being comfortably married.

The wife and I are trying to build an archive of crock pot recipes to further simplify our daily existence. To that end we have a list of marinades we are working our way through so last night we tried Honey Sesame Chicken. It was God-Awful. We both tried to grin and bear it, but finally we laughed ourselves silly and pitched it. It was not edible. Not even sure how you can do bland so that it is so bad. Oh well. That's off the list.

Was it a pre-prepared store bought marinade or a recipe? Because Honey Sesame Chicken actually sounds kinda good. Throw some ginger and a little reduced sodium soy sauce in there, put it over noodles and vegetables, and I'd be good to go.

Nope it was from scratch, the ingredients were fresh and it tasted, well, friggin lousy.

Sesame oil goes rancid if you look at it funny. Maybe you got a bad batch.

(There's also news lately that a lot of honey is not actually honey at all. Grrr.)

If it's not honey, what is it?

Honey flavored high fructose corn syrup or something. Apparently if you test honey and there's no pollen in it, it's not real honey.

http://www.foodsafetynews.com/2011/11/t ... SuT1zdS6So

it called for sesame seeds not oil we used the friggin seeds

Oh. Those can go rancid, too, though hopefully not as fast as the oil.

Anyway, I feel your pain.

bought the seeds that day from whole foods.....