Backstory:
https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes
Homemade oat-tortillas formed in to tacos, then air-fried a bit to firm and crisp-up ‘em up. Absolutely delicious, but also proved to be one of Hercules’ fabled labors in order to get 'em right.
FILLINGS:
- smoky kidney-bean stew, slow-simmered
- fresh sriracha
- sliced green cabbage as the base
TASTE:
Absolutely crispy, crunchy loverly, but this is just WAY too much work, mon’!
KEY CONCLUSIONS:
- Absolutely, positively, DO NOT delude yourself that a general-mesh sifter is enough to sift your oat-flour. No-- you’ll absolutely need a fine-flour sifter in order to even begin a proper trial of this approach.
- More to say in future, probably upsetting the wide-world of bread & pasta lovers, but…
Kidney bean stew
Cabbage
British tacos? Cause the only thing Taco here is Sriracha.
even that is a bit of a stretch imo
Sriracha is not taco either, it’s Thai.
At least it’s a hot sauce.
Believe it or not, there’s no rule stating that you can’t fill a taco with whatever you want. I just used stuff I’d been making the same day for the test.
Making a Tex-Mex style taco is pretty much Taco 101, and I mastered that decades ago. The whole point here (stated in the OP) was to see how the new oat tacos performed.
@grass@sh.itjust.works
I think you may be confusing tortilla and taco.
Hah, and over here, I think you may need a wake-up-call upon the concept of ‘food.’
You keep saying oat taco, but the only thing that appears to possibly have oats in it is the tortilla. People don’t say I had a flour taco, or a corn taco, because that is what the tortilla is made of, tacos get labeled due to their fillings, and cooking techniques.
Lol… I’m literally (not figuratively) saying ‘oat taco,’ because I’ve never seen or heard of an “oat taco” in my life, and likely neither have you. The ENTIRE POINT OF THE POST is to highlight that fundamental difference, if you’re able to somehow wrap (PI) your mind around that concept.
The fillings are irrelevant in this case, and I fully laid out the cooking technique, from beginning to end.
You call oat tortilla in your title, and description, then, in the comments, call it taco. So, the title seems to suggest you understand the tortilla is not what determines the taco type, but in the comments that seems to not be the case. Which, to me, made it look like you might think of the two interchangeably. This is why I said what I said, you switched between them like it is the same thing.
It seems this has offended you.
Also, I have made tacos where the core ingredient of the filling is oats, using lightly ground oats as the primary texture, and binder, for a meat substitute.
Well, I suppose you have some points there (downvoting me as you will; whatever makes you happy), but the MAIN POINT still seems to be elusive for you, no?
Let’s talk about “whiffing upon the entire point.”
Here, again:
IN THIS THREAD, THE WHOLE POINT WASN’T ABOUT THE FILLING.
Hermano-- tell me what language I need to speak until you finally grasp the overall point, eh…?
I never downvoted you, I have upvoted your post.
I understand that you are showcasing the tortilla. I explained why I said what I said, and it had nothing to do with the fact that you are showcasing the tortilla, but the way you interchangeably used terminology. The oat tortilla seems interesting. I simply responded to something you said with an example of how I have done something on the subject, the oat based filling. When you replied to my comment about confusing the two, had you just said something like “yeah, I am just swapping terms loosely, as I am showcasing the tortilla” I would have never responded to that. However, your reply made it seem like you took offense to it.
Anyway, interesting tortilla, have fun
not mexican but isnt cabbage frequently used?.
That one I can kinda forgive, it holds up better and the slight lemony acidic flavor compared to lettuce is better