Comments for Norwitz Notions http://norwitz.net/blog Thu, 18 Feb 2010 04:52:51 -0800 http://wordpress.org/?v=2.8.4 hourly 1 Comment on A Shock to the Heart by Chocomonkey http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-13494 Chocomonkey Thu, 18 Feb 2010 04:52:51 +0000 http://norwitz.net/blog/?p=811#comment-13494 Glad to hear you appreciated it, even gladder that your heading south to LA, Pismo and avocados :) Glad to hear you appreciated it, even gladder that your heading south to LA, Pismo and avocados :)

]]> Comment on A Shock to the Heart by admin http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-13489 admin Thu, 18 Feb 2010 01:20:21 +0000 http://norwitz.net/blog/?p=811#comment-13489 Chocomonkey: I liked your other comment. Except for this page and one or two others, I don't get a lot of blog comments. We'll be doing our annual trip to LA next month and my daughter is looking forward to our usual stops (Pismo Beach is the very best...and going north near there there is a great little avocado stand). -Cyndi Chocomonkey: I liked your other comment. Except for this page and one or two others, I don’t get a lot of blog comments. We’ll be doing our annual trip to LA next month and my daughter is looking forward to our usual stops (Pismo Beach is the very best…and going north near there there is a great little avocado stand). -Cyndi

]]> Comment on A Shock to the Heart by Chocomonkey http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-13488 Chocomonkey Wed, 17 Feb 2010 23:51:35 +0000 http://norwitz.net/blog/?p=811#comment-13488 I'm sorry. I just posted elsewhere on your blog, without having seen more of your posts, more of your life. It was a benign comment but still I'm sorry I did so ignorantly. I'm so sorry for your loss. I’m sorry. I just posted elsewhere on your blog, without having seen more of your posts, more of your life. It was a benign comment but still I’m sorry I did so ignorantly. I’m so sorry for your loss.

]]> Comment on San Francisco Bay Area to Los Angeles along Highway 101 by Chocomonkey http://norwitz.net/blog/2008/03/28/sf-to-la-on-101/comment-page-1/#comment-13487 Chocomonkey Wed, 17 Feb 2010 23:10:11 +0000 http://norwitz.net/blog/2008/03/28/sf-to-la-on-101/#comment-13487 These are great suggestions for those of us sans mcs & asthma too! Who isn't looking for nice, safe, beautiful rest stops when traveling with small kids? Case in point, check out this question on <a href="http://parentsguild.com" rel="nofollow">Parents Guild</a>... These are great suggestions for those of us sans mcs & asthma too! Who isn’t looking for nice, safe, beautiful rest stops when traveling with small kids?

Case in point, check out this question on Parents Guild…

]]> Comment on Masa from Scratch! by Jill http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13114 Jill Tue, 26 Jan 2010 04:04:58 +0000 http://norwitz.net/blog/?p=801#comment-13114 Appreciate the input! Wellll....I can now tell you how long is TOO long to cook the big pasole corn(!!) Ended up with gummy---VERY gummy--masa which tasted great and worked quite nicely in sopas. And didn't have the too-hard chunks. When I lived in Mexico they only used the big white corn on the rancho, and their tortillas were astounding. WHY didn't I pay better attention?? But yes, longer cooking, but not TOO long! Appreciate the input! Wellll….I can now tell you how long is TOO long to cook the big pasole corn(!!) Ended up with gummy—VERY gummy–masa which tasted great and worked quite nicely in sopas. And didn’t have the too-hard chunks. When I lived in Mexico they only used the big white corn on the rancho, and their tortillas were astounding. WHY didn’t I pay better attention?? But yes, longer cooking, but not TOO long!

]]> Comment on Masa from Scratch! by admin http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13112 admin Tue, 26 Jan 2010 01:39:16 +0000 http://norwitz.net/blog/?p=801#comment-13112 Sorry to barge in? LOL that's what the comments are for! I'm thrilled to have a discussion here. Helps me too. I'm no expert, I just blogged it. Thanks Sue for your helpful advice. -Cyndi Sorry to barge in? LOL that’s what the comments are for! I’m thrilled to have a discussion here. Helps me too. I’m no expert, I just blogged it. Thanks Sue for your helpful advice.

-Cyndi

]]> Comment on Masa from Scratch! by Sue http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13111 Sue Tue, 26 Jan 2010 01:23:47 +0000 http://norwitz.net/blog/?p=801#comment-13111 I've had more luck cooking my Corn.cal and water mix on a low simmer for at least an hour (covered & stirring occasionally). I let it sit overnight then rinse the corn and let it drain until just damp, then grind. Being something of a purist I do use a Victoria grain mill for a fairly smooth grind. I use a well seasoned cast iron pan for the tortillas and you shouldn't need to oil it, (I wouldn't use nonstick, that stuff kills) Generally homemade corn chips are going to be heavier than commercial chips and you should keep your frying oil at 375*. Check out: Alton Browns Good Eats on YouTube at the end of part 2 he shows how he does his chips. http://www.gourmetsleuth.com/Articles/Homemade-640/make-masa-nixtamal.aspx Rick Bayless's book Authentic Mexican helped me out alot. I also watched lots of videos on youtube just read lots of information on nixtamal and hominy online. (sorry to barge in but I've had issues with the short cooking of the corn too, I also have some of the large white and I think the hour long cooking helps) I’ve had more luck cooking my Corn.cal and water mix on a low simmer for at least an hour (covered & stirring occasionally).
I let it sit overnight then rinse the corn and let it drain until just damp, then grind. Being something of a purist I do use a Victoria grain mill for a fairly smooth grind.

I use a well seasoned cast iron pan for the tortillas and you shouldn’t need to oil it, (I wouldn’t use nonstick, that stuff kills)
Generally homemade corn chips are going to be heavier than commercial chips and you should keep your frying oil at 375*.

Check out: Alton Browns Good Eats on YouTube at the end of part 2 he shows how he does his chips. http://www.gourmetsleuth.com/Articles/Homemade-640/make-masa-nixtamal.aspx
Rick Bayless’s book Authentic Mexican helped me out alot. I also watched lots of videos on youtube just read lots of information on nixtamal and hominy online.

(sorry to barge in but I’ve had issues with the short cooking of the corn too, I also have some of the large white and I think the hour long cooking helps)

]]> Comment on Masa from Scratch! by admin http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13109 admin Tue, 26 Jan 2010 00:25:12 +0000 http://norwitz.net/blog/?p=801#comment-13109 Here are more detailed instructions with pictures: http://norwitz.net/blog/2008/03/08/homemade-corn-tortillas/ I sometimes oil the cast iron pan but you don't have to with something very well seasoned. Only bother if it sticks (note: sticking is also a sign that it's not ready to be turned so be patient with it). -Cyndi Here are more detailed instructions with pictures: http://norwitz.net/blog/2008/03/08/homemade-corn-tortillas/

I sometimes oil the cast iron pan but you don’t have to with something very well seasoned. Only bother if it sticks (note: sticking is also a sign that it’s not ready to be turned so be patient with it).

-Cyndi

]]> Comment on Masa from Scratch! by Helen http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13107 Helen Mon, 25 Jan 2010 22:42:37 +0000 http://norwitz.net/blog/?p=801#comment-13107 Thanks for the explanation, especially, the sentence: "It’s just masa pressed flat and cooked on both sides on a well-seasoned surface." So it seems to me that what I am to do is to make the masa without adding anything else, then press it flat, and cook it on both sides on a griddle or something comparable. Do I oil the griddle? And what if I use a nonstick pan--do I oil it? And for how long on a side and what do I look for--a little brownness? And once I get those made, I assume I'll be able to figure out how to make the chips. ;-) Thanks for the explanation, especially, the sentence: “It’s just masa pressed flat and cooked on both sides on a well-seasoned surface.”

So it seems to me that what I am to do is to make the masa without adding anything else, then press it flat, and cook it on both sides on a griddle or something comparable. Do I oil the griddle? And what if I use a nonstick pan–do I oil it? And for how long on a side and what do I look for–a little brownness? And once I get those made, I assume I’ll be able to figure out how to make the chips.

;-)

]]> Comment on Masa from Scratch! by admin http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13097 admin Mon, 25 Jan 2010 02:56:05 +0000 http://norwitz.net/blog/?p=801#comment-13097 Jill, I haven't used white corn or big kernels so maybe that is the difference. I use basic organic small yellow ones. They're about the size of corn on the cob kernels, a bit bigger than popcorn, and flat. They are hard when I put them into the food processor but not enough to cause problems in the machine (not like before cooking and soaking). I also end up with a few unblended bits but they are soft and easy to eat. Since yours are bigger I would try cooking for longer. Please report back what you find. -Cyndi Jill, I haven’t used white corn or big kernels so maybe that is the difference. I use basic organic small yellow ones. They’re about the size of corn on the cob kernels, a bit bigger than popcorn, and flat. They are hard when I put them into the food processor but not enough to cause problems in the machine (not like before cooking and soaking). I also end up with a few unblended bits but they are soft and easy to eat.

Since yours are bigger I would try cooking for longer. Please report back what you find.

-Cyndi

]]> Comment on Masa from Scratch! by Jill http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13096 Jill Mon, 25 Jan 2010 01:57:41 +0000 http://norwitz.net/blog/?p=801#comment-13096 Dumb Question: After nixtamalizing--cooking and soaking---are the kernals still very hard? Mine were, and after food-processing them, I ended up with decent masa with very hard unpleasant pieces of hard corn. What texture should my corn be just prior to the food-processor step? (Note I used the big white raw corn, vs smaller. Maybe I simply should have boiled/simmered longer?) Thanks!! Dumb Question: After nixtamalizing–cooking and soaking—are the kernals still very hard? Mine were, and after food-processing them, I ended up with decent masa with very hard unpleasant pieces of hard corn. What texture should my corn be just prior to the food-processor step? (Note I used the big white raw corn, vs smaller. Maybe I simply should have boiled/simmered longer?) Thanks!!

]]> Comment on Masa from Scratch! by admin http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13039 admin Wed, 20 Jan 2010 20:30:10 +0000 http://norwitz.net/blog/?p=801#comment-13039 Hi Helen, thanks. I'm not sure what you mean by basic tortilla recipe since that's what I thought I was giving above. It's just masa pressed flat and cooked on both sides on a well-seasoned surface. To make chips, take already made tortillas (not thick hand-shaped ones but ones done on a tortilla press), slice them into triangles, and fry in oil. Restaurants will use a deep fryer. If you don't have one, use a pan at high heat with a good bit of oil. You can bake them too but I've never done it so can't tell you the technique. -Cyndi Hi Helen, thanks. I’m not sure what you mean by basic tortilla recipe since that’s what I thought I was giving above. It’s just masa pressed flat and cooked on both sides on a well-seasoned surface.

To make chips, take already made tortillas (not thick hand-shaped ones but ones done on a tortilla press), slice them into triangles, and fry in oil. Restaurants will use a deep fryer. If you don’t have one, use a pan at high heat with a good bit of oil. You can bake them too but I’ve never done it so can’t tell you the technique.

-Cyndi

]]> Comment on Masa from Scratch! by Helen http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-13037 Helen Wed, 20 Jan 2010 20:14:04 +0000 http://norwitz.net/blog/?p=801#comment-13037 And what do you recommend for a basic tortilla recipe? And if I master tortillas and want to try making corn chips, what recipe do you recommend for them. Thanks for the thorough and great explanation. And what do you recommend for a basic tortilla recipe? And if I master tortillas and want to try making corn chips, what recipe do you recommend for them.

Thanks for the thorough and great explanation.

]]> Comment on A Shock to the Heart by Andrea Harmon http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11829 Andrea Harmon Thu, 12 Nov 2009 02:30:21 +0000 http://norwitz.net/blog/?p=811#comment-11829 Oh Cyndi, You wrote such an amazingly detailed account of such a sorrowful experience. I'm glad that writing it out helped you. Thinking of you and your family. Oh Cyndi,

You wrote such an amazingly detailed account of such a sorrowful experience. I’m glad that writing it out helped you. Thinking of you and your family.

]]> Comment on Homemade Corn Tortillas by Kathi http://norwitz.net/blog/2008/03/08/homemade-corn-tortillas/comment-page-1/#comment-11815 Kathi Tue, 10 Nov 2009 23:17:41 +0000 http://norwitz.net/blog/2008/03/08/homemade-corn-tortillas/#comment-11815 There is a recipe that I used many years ago that made pourable tortilla dough. They were very good. A friend had this recipe and I have lost touch with the friend and can't find the recipe. I've been looking for it. It turned out very much like a crepe and was great for making enchiladas because its so pliable! There is a recipe that I used many years ago that made pourable tortilla dough. They were very good. A friend had this recipe and I have lost touch with the friend and can’t find the recipe. I’ve been looking for it. It turned out very much like a crepe and was great for making enchiladas because its so pliable!

]]> Comment on A Shock to the Heart by admin http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11792 admin Sat, 07 Nov 2009 21:12:35 +0000 http://norwitz.net/blog/?p=811#comment-11792 Thank you all. Yes writing this was something I needed to do. It's also helped so much because when people find out I can point them here and spare myself having to convey the basic facts again and again. It's been almost 6 weeks now but I'm still in shock. -Cyndi Thank you all. Yes writing this was something I needed to do. It’s also helped so much because when people find out I can point them here and spare myself having to convey the basic facts again and again.

It’s been almost 6 weeks now but I’m still in shock.

-Cyndi

]]> Comment on A Shock to the Heart by Bennett Robinson http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11791 Bennett Robinson Sat, 07 Nov 2009 20:49:07 +0000 http://norwitz.net/blog/?p=811#comment-11791 Cyndi- I just read this now, and I am crying as I write this. I am so sorry for you and your family. I know it must have been difficult to write that, but I hope it was therapeutic as well. Cyndi- I just read this now, and I am crying as I write this. I am so sorry for you and your family. I know it must have been difficult to write that, but I hope it was therapeutic as well.

]]> Comment on A Shock to the Heart by Ali http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11749 Ali Tue, 03 Nov 2009 20:35:54 +0000 http://norwitz.net/blog/?p=811#comment-11749 Thinking of you and your family, so sorry for your loss xxx Thinking of you and your family, so sorry for your loss xxx

]]> Comment on Cashew Cream by Vegan Pumpkin Pie | Norwitz Notions http://norwitz.net/blog/2008/11/30/cashew-cream/comment-page-1/#comment-11655 Vegan Pumpkin Pie | Norwitz Notions Sun, 25 Oct 2009 21:38:22 +0000 http://norwitz.net/blog/2008/02/01/cashew-cream/#comment-11655 [...] made a cashew cream to go with it. The cream was also a huge hit. It was great on it’s own but even better with [...] [...] made a cashew cream to go with it. The cream was also a huge hit. It was great on it’s own but even better with [...]

]]> Comment on A Shock to the Heart by Eileen Smith http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11508 Eileen Smith Wed, 14 Oct 2009 19:07:42 +0000 http://norwitz.net/blog/?p=811#comment-11508 I cried reading this. I am so sorry for your loss. Prayers to your son and you, your husband and daughter. I cried reading this. I am so sorry for your loss. Prayers to your son and you, your husband and daughter.

]]> Comment on A Shock to the Heart by lisa apligian http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11458 lisa apligian Sun, 11 Oct 2009 01:11:06 +0000 http://norwitz.net/blog/?p=811#comment-11458 I am so so sad for the loss of your beautiful baby. I can't even imagine how you must feel. Thank you for sharing your story. Lisa I am so so sad for the loss of your beautiful baby. I can’t even imagine how you must feel. Thank you for sharing your story.
Lisa

]]> Comment on A Shock to the Heart by Pat Steer (Gaelen) http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11452 Pat Steer (Gaelen) Sat, 10 Oct 2009 20:52:44 +0000 http://norwitz.net/blog/?p=811#comment-11452 Cyndi - I know there is nothing I can say that will bring comfort, but I am glad you shared the burden. My strongest thoughts to you and to your family. Cyndi – I know there is nothing I can say that will bring comfort, but I am glad you shared the burden. My strongest thoughts to you and to your family.

]]> Comment on Masa from Scratch! by Sue http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-11415 Sue Thu, 08 Oct 2009 20:45:00 +0000 http://norwitz.net/blog/?p=801#comment-11415 My first batch worked out great I used my hand crank grain mill. The second batch I tried to do in my processor, tamales maybe, tortillas no way. I guess unless somebody gives me a good processor I'll be getting an arm workout. I'd love to get a metate y mano but shipping to Michigan would be crazy.... The taste of what I make is totally different from what I've eaten before, well worth the work =) plus I have lots of new friends. My first batch worked out great I used my hand crank grain mill. The second batch I tried to do in my processor, tamales maybe, tortillas no way. I guess unless somebody gives me a good processor I’ll be getting an arm workout. I’d love to get a metate y mano but shipping to Michigan would be crazy….

The taste of what I make is totally different from what I’ve eaten before, well worth the work =) plus I have lots of new friends.

]]> Comment on A Shock to the Heart by Gretchen http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11414 Gretchen Thu, 08 Oct 2009 19:41:53 +0000 http://norwitz.net/blog/?p=811#comment-11414 Hi, I've been on the list for several years. SO sorry to read about William's short life. May God comfort you as you grieve your loss. Gretchen Hi, I’ve been on the list for several years.
SO sorry to read about William’s short life.
May God comfort you as you grieve your loss.
Gretchen

]]> Comment on Masa from Scratch! by Gretchen http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-11413 Gretchen Thu, 08 Oct 2009 19:39:19 +0000 http://norwitz.net/blog/?p=801#comment-11413 VERY interesting - I've lived in a Guatemalan village where all the ladies make their tortillas from corn their husbands grow. I'm sure there is pesticide use. VERY interesting – I’ve lived in a Guatemalan village where all the ladies make their tortillas from corn their husbands grow. I’m sure there is pesticide use.

]]> Comment on A Shock to the Heart by Sarah http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11403 Sarah Wed, 07 Oct 2009 18:48:15 +0000 http://norwitz.net/blog/?p=811#comment-11403 My heart aches for you. You and your family will be in my prayers. My heart aches for you. You and your family will be in my prayers.

]]> Comment on A Shock to the Heart by viviane http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11388 viviane Wed, 07 Oct 2009 00:10:43 +0000 http://norwitz.net/blog/?p=811#comment-11388 I am sorry for your loss . you and your family will be in my prayers . hugs I am sorry for your loss . you and your family will be in my prayers . hugs

]]> Comment on A Shock to the Heart by Crystal http://norwitz.net/blog/2009/10/03/a-shock-to-the-heart/comment-page-1/#comment-11370 Crystal Sun, 04 Oct 2009 18:47:43 +0000 http://norwitz.net/blog/?p=811#comment-11370 I am so sorry for you and your family. There really are no words. Please know I will be praying for all of you. I am so sorry for you and your family. There really are no words. Please know I will be praying for all of you.

]]> Comment on Masa from Scratch! by Alfrun http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-11296 Alfrun Tue, 29 Sep 2009 21:32:45 +0000 http://norwitz.net/blog/?p=801#comment-11296 I'm on the same path but a month behind. I get eye rolls and head shakes from friends and family. My organic corn arrived today. I'm aching to get started. Thanks for your story, it's nice to know there are kindred spirits out there. I’m on the same path but a month behind. I get eye rolls and head shakes from friends and family. My organic corn arrived today. I’m aching to get started. Thanks for your story, it’s nice to know there are kindred spirits out there.

]]> Comment on Masa from Scratch! by Sue http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-11173 Sue Fri, 25 Sep 2009 01:08:40 +0000 http://norwitz.net/blog/?p=801#comment-11173 Just cooked up my first batch, thank you for the tips. Cooking from the basics is way too much fun (and I ordered 25 lbs of organic corn from my co-op "yeah" winter food!) Just cooked up my first batch, thank you for the tips.
Cooking from the basics is way too much fun (and I ordered 25 lbs of organic corn from my co-op “yeah” winter food!)

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