Not homemade but bought from a Mexican market that gets them from a local tortilla factory. As close as I can get to what my relatives in Mexico City get. They have them paper wrapped in a cooler that is kept steamy warm and are great eaten immediately. I rehydrate and warm of the stove top comal
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Naf, sorry your eggplant dish was overdone. Looks like it would have been sooo good.
We got a new kitchen 2 years ago, and my new ovens cook hotter & differently than my old one. I will frequently set the timer for only half the time & sometimes it takes only that; other things seem to require the whole time. Go figure.
I have also heard some of the times are off in Ottoleghiâs books in the American market. (Know youâre in France)
I pre-ordered his book Sweet and once it was released it was apparent there were many errors. I was sent the new book which was signed,as well as an olive wood spoon. What great customer service!
BTW, I corrected the first book and sent it to a friend. Too gorgeous to pulp.
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My ebooks are US version, they should be updated?!
When I should have trusted my instinct and cooked it half an hour instead, but I was busy so I said maybe the recipe was right, since the plate was covered with a sheet of aluminium.
Serious Eat has this recipe, only one person complained about the time in the comment.
Edited:
I re-read the recipe again, I think the indicated liquid was not enough, must be triple the volume. Mine looked slightly darker than SEâs photo, maybe it was supposed to be liked this?! Anyway, we ate the whole thing!
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Thanks! Hit the spot
I am definitely making fish that way again.
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It appears to me since everything is pre-cooked, the second cooking at a rather high temperature should only be for flavor amalgamation and color. Perhaps reduce the heat to say 275F and cook for only one hour???
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Weâve done that one, as well. And it was very underwhelming!
Let me know if you do travel - Iâll give you a food tour. Northwest England is a lovely part of the world for a visit.
Think I would just be careful with the times in the books other than Sweet. I suspect if you bought Sweet as a download they would take care to update your version. I know I reached out to have my hard copy replaced. Donât know the lengths they may have gone to ensure everyone got an updated copy. I have all Oâs books in hardcover, but unfortunately havenât cooked from them much.
So it sounds like your dish was overdone to your tastes but still good -nice that you were able to eat it.
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Yeah, agree! But in this case, the eggplant needed to be pre-cooked more.
Dry though and some onion burnt. 2 halves were better, another 2 more burnt on the top. Husband disliked the dish anyway, so I finished the remaining at lunch.
Blergh, frustrating with all the effort that went into it!
I love that fish preparation!
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Maybe itâs Dhansak?
Without any reservation on my part but will make one with you my friend!
We were planning on Bacon Burgers & corn on the cob for dinner tonight. Crazy power outage scotched that. Settled on a takeout of a couple of Mushroom Steak and Cheese Subs from Tubbyâs Submarine Shop.
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Mrs. P added a Cajun dry rub to melt in your mouth smoked country ribs from samsbutchershop.com 
We had sweet potato fries and roasted mini and shishito peppers (not pictured) on the side. It all went great with a light inexpensive every day Spanish 2016 Granito Del Cadalso made from 100% garnacha.
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Nice Sun showing in those pics!
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Half a chicken with basil and oil cured sun dried tomatoes under the skin along with fingerling potatoes and salad.
Wine was 2016 Kosta Browne Russian River chard
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Actually walked out of work at 5:15 p.m. tonight.
Halle-freakin-lujah!
Gave me time to stop at my local butcher to pick up some steak tips before they closed. So thatâs what for dinner tonight: steak tips seasoned with olive oil, salt and pepper and grilled and finished in the oven with Ballymaloe steak sauce on top. Iâll be sad when itâs gone.
Sides were the typical: baked tater with the PSTOB, s/p, and sour cream, and steamed green beans.
Yup. Wine. That was a given, considering itâs Friday.
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