/ck/ - Food & Cooking

Todavia están dormidos esos pinches mexicanos maricones mama pollas.

>>17487335
how can you afford food?

>>17487335
Is that bag worth as much as a half a house or?

>>17487401
>>17487406
I'm neither from Venezuela nor do I live in Venezuela.

>>17487423
why are you giving money to subhuman commies?

>>17487423
Do you use their tin can butter as well? They all swear by it but it's the grossest shot imaginable with a metallic taste that's unavoidable. Venezuelans and other Latin countries with lots of blacks in the population (Panama, Colombia, Brazil) have the worst fucking kitchen habits imaginable.

>>17487425
I live in Brazil. There is no Maseca (or similar) here. Due to the recent Venezuelan immigration to Brazil, we have this type of flour available in a few places. I want to make corn tortillas, but I don't have a grinder or whatever it's need to make it with dry corn and lye or whatever.

>>17487432
>>17487335

It’s corn meal it will work

>>17487432
just buy it on amazon

I touched the pan and it hurt my han

>>17487440
Amazon US doesn't ship that kind of stuff here, and our Amazon doesn't carry.

Ebay has it, but I'm not paying 80 USD for shipping.

>>17487335
Try it, anon. That's the only thing to do. Try to roll it out very thin for a tortilla in a big cut up plastic bag. PAN is supposedly a finer grind/starchier, that's all I know. Harina is made from lye processed corn, same as in masa for tortillas and arepas both. The difference is that it is washed and dried a 2nd step, which washes more of it out and you'll be missing that odd flavor, but also it'll be more like corn starch when wet.
I am a Miami native. I typically use Goya brand white or yellow masarepa flour, which is also a precooked arepa making mais, and I find Goyas texture very similar to tortillas in granular size, and as much in flavor, but slightly sweet for sure. I buy GOYA when I am in the mood for an arepa as a side for breakfast, and I cook it in butter, so maybe that's the sweetness but could be starch reasons. Since it's made with hydrated hot water, the immediate dough is quite sticky and without two pieces of plastic will definitely be tough to roll out thin like a tortilla, let alone probably impossible pat out by hand. Think of doing a slightly thicker tortilla, think pupusa, huarache kind of thicker tortilla, and you will find also that the heating/warming will be a longer process as you try to drive off some of the water, and must use oil, to get the right texture on the surface.

>>17487449
>i don't want to pay $80 for shipping, so i'm going to consume low quality communist goods from an impoverished nation
don't come crying to me when that shit gives you cancer or you eat metal shards or some shit

>>17487425
Why do you give money to Zionist pedophiles? (Redundant)

>>17487335
Not sure.
It's not nixtamalized, nowhere does it say it that is has calcium / potassium hydroxide in the ingredients (masa harina always does). Also it has traces of soy . . .
The other thing that makes me unsure is the type of corn used. I went to their website and they have another "whole white corn" which might be closer to the tortilla texture.
They have a video on their website on how to rehydrate it for arepas, and the dough looks different from what a tortilla is.
So if it is nixtamalized then the flavour will suffice, but texture-wise I don't think that particular one will work well.

>>17487467
>i don't want to pay $80 for shipping, so i'm going to consume low quality communist goods from an impoverished nation

>>17487335
>This is a Venezuelan pre-cooked corn flour that's typically used for arepas.
Made in Texas. And no, you can't make corn tortillas with it. You can make arepas with it, though, and fill them with the same shit.