"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 01-07-2012, 08:23 PM   #351
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Chef Munky View Post
Yes they used floured for a batch. It was as they put it like the Taco Bowls. They've seen me use the molds to make large ones for Taco salad so many times, they just incorporated the pie maker to make the mini's.

Just asked one about it. He says they are a little hard to cut right out of the bag, cold. He nuked it for a few seconds. Just enough to keep it pliable without tearing. Then used the cutter. Placed it on, gave it a quick push, added some refries, meat, cheese and taco sauce.

They would do something cool like that in the middle of the night while I'm asleep. I want a chicken taco salad now...

Tim,
Would the Hawaiian French Toast bread work for your recipe?

Thank you

Munky.
When they used the flour tortillas, did they also put a top piece on or did they leave the top open? I"m trying that tomorrow night for supper!

An egg dipped piece of bread might just work, Munky. That's a great idea I've have to try. It would make the bread more pliable and able to be formed more easily into the pie maker. Great thinking!
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 01-07-2012, 09:20 PM   #352
Honey Badger
 
Join Date: Dec 2008
Posts: 2,284
Quote:
Originally Posted by Timothy View Post
When they used the flour tortillas, did they also put a top piece on or did they leave the top open? I"m trying that tomorrow night for supper!

An egg dipped piece of bread might just work, Munky. That's a great idea I've have to try. It would make the bread more pliable and able to be formed more easily into the pie maker. Great thinking!
Ok, he says they left the tops open. I don't think if you added a top it would stay put. Might get toasty though.
That would leave them open for adding sour cream at the end. Mind you I had nothing to do with this idea. They could have saved me one.

He also says that they checked them after 5 min, or so. To see if they were getting burned. They cooked them about 12 min. The flour tortillas were crispy.

The Corn tortillas they both thought were the best. They cooked up nice and crispy outside, but just a little chewy on the inside. That could have been caused from the stuff they added to it.

Now they got a taste of my world. Dad walked in saw what they were doing. Asked " Where's mine!?" They were stuck making more..

I'm going to try your way for the breakfast egg toast first. I liked the idea of it.
My idea is sounding like French Toast. Classy rounds...

Watch that recipe to show up on W/S's site..

Munky.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 01-07-2012, 09:26 PM   #353
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Chef Munky View Post
Ok, he says they left the tops open.
Thanks Munky! That's my supper for tomorrow!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 01-08-2012, 03:14 PM   #354
Assistant Cook
 
Jos4Boys's Avatar
 
Join Date: Dec 2011
Location: Sunshine State
Posts: 48
OK now I have to make those egg ones and the taco ones, I think I got all the ingredients, now that hawaiian toast bread sounds yummy. have to look for it too. Giving me plenty of ideas for this week lol. Keep em coming!!
__________________
Jos4Boys is offline   Reply With Quote
Old 01-08-2012, 03:30 PM   #355
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
While reading in bed last night, my mind strayed to the pie maker. I had an idea that I wonder if it would work:

Pounding out a piece of chicken to a thin sheet just as I would for Cordon Bleu, but putting something like stuffing in it before folding it up.

Then put it into the pie maker to cook. Off hand, I think the fats would cook out and make a mess.

I was trying to think of things that are semi-liquid when made, but firm up upon cooking.

The various "casseroles" come to mind. I wonder if they would firm up enough to be able to be lifted from the pie maker as individual tiny casseroles.

Thoughts?
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 01-08-2012, 05:16 PM   #356
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Little mac n cheeses...that could work.

Tuna noodle would be good, too!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-08-2012, 05:32 PM   #357
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
Thanks for setting a place for me, Munky. I am sure I will be bellying up to the table soon. :) In the meantime, I am getting some great ideas from the sidelines.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 01-08-2012, 06:17 PM   #358
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by PrincessFiona60 View Post
Little mac n cheeses...
Little Mac n Cheeses? Would that each be a Jr. named after Big Daddy? And what kind of a middle name is n?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-08-2012, 06:21 PM   #359
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by Timothy View Post
While reading in bed last night, my mind strayed to the pie maker. I had an idea that I wonder if it would work:

Pounding out a piece of chicken to a thin sheet just as I would for Cordon Bleu, but putting something like stuffing in it before folding it up.

Then put it into the pie maker to cook. Off hand, I think the fats would cook out and make a mess.

I was trying to think of things that are semi-liquid when made, but firm up upon cooking.

The various "casseroles" come to mind. I wonder if they would firm up enough to be able to be lifted from the pie maker as individual tiny casseroles.Thoughts?
Ha anyone thought of pounding out a piece of meat really thin and using that as a crust? Put the filling inside the thinned out cut of meat. But what could you use for the top? Hmmmm? I am thinking.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-08-2012, 06:24 PM   #360
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by Addie View Post
Little Mac n Cheeses? Would that each be a Jr. named after Big Daddy? And what kind of a middle name is n?
N is Egyptian Hieroglyphics for "Snake" which makes them Mac Snake Cheese...haven't you ever heard of milking snakes? Once you are done you make cheese...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.