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ACADEMY: Callum Jackson's England Under-17 Tour14-Mar-2012
Sussex's up and coming wicketkeeper-batsman Callum Jackson is currently on a three-week tour of India with the England Under-17 squad and has been updating us on his progress.
13th February 2012
Day 1
Not the ideal start to a cricket tour I must say! Delayed at Heathrow for three hours due to adverse weather conditions, snow....typical ! Four hours before we were due to depart for India it snows for the first time this winter. Still, I would have taken the steaming 29 degrees of India for the -8 of Sussex any day.
From the moment we step outside of the airport; nuts! That is the only word that comes to mind. The smells, the humidity, the colours! Everything amplified to an almost intolerable level, but at the same time fascinating.
One of the first things I see is a family of four - Mum, Dad and two toddlers all squeezed onto a moped, with of course no helmets or proper safety equipment!
Every single piece of open space we come across is full, literally full, of people playing cricket! Mostly not with bats or balls but playing with whatever they can get their hands on, in some cases sticks and rocks.
Despite the dust, dirt and poverty I find myself in awe of this place. There seems to be something going on all the time, it's busy like I have never seen before! So busy, so colourful, so manic it is almost impossible for me to comprehend. There seems to be certain lawlessness. I think the best way to describe my first impression of India is controlled chaos!
Day 2, 3, 4
As a team we have immersed ourselves into the training camp and are slowly becoming acclimatised to the conditions. 30 degrees Celsius and humid.... Slow, low, wickets with plenty of spin... That's India!
A typical day consists of a 6:30 wakeup call followed by health monitoring and breakfast, a one hour study session at the hotel and then travel to the training ground in Pune. Two hours of batting against local bowlers and our own spinners, and Strength & Conditioning rotations then back to the hotel for lunch. In the afternoon we travel back to the ground for a further two hours of batting/bowling/keeping rotations at the ground. Another hour of study back at the hotel before dinner, then a review of the day before we crash out for the night. It's pretty full on!
Day 5
We had our social responsibility project today where we visited a charity school in the morning, which was a great experience. We made a presentation to the children who were interested in cricket about what it takes to be an elite sportsman. They then showed us the sort of cricket games they usually play a break times and insisted we join in. The rest of the school joined us as the bell rang for break time and they mobbed us. As a team we must have signed about thirty autographs each, which was a first for all of us!
In the afternoon we organised a quick cricket tournament with fifty children from a charity, which takes talented and passionate children from the slums and gives them experience and skills through cricket.
As a team we arranged the whole event including choosing the charities, fund raising for the event, transport, activities for the day, food for the kids, t-shirts and post event donations to the charities.
Seeing the smiles on the faces of the children that we had connected with and knowing as a team that we had made the whole thing happen made it a very emotional day, with over half of our team reduced to tears as the charity coordinator and the children said their thanks' and goodbyes.
Personally I felt the community project was a great success and I learnt a huge amount about myself, my team-mates and the impact you can have on one person's life by showing them a day of kindness and enthusiasm! I would like to thank everyone who sponsored me to help fund this event.
Day 6
Back to training today, with more middle practice ahead of our first match of the tour tomorrow. It will be tough game against an adult side equivalent of Premier League standard, so I hope to get a good night's sleep. Not easy with the non-stop bustle of life in India going on outside our hotel day and night!


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BACA & PACA: Sussex Cricket and the Aldridge Academies09-May-2012
A new initiative to increase the number of youngsters playing cricket in the Brighton and Hove area was launched at The PROBIZ County Ground, Hove, this morning.
It is hoped that the Aldridge Cricket Academy will eventually produce players competing at the highest levels.
The venture is a unique partnership between Brighton Aldridge Community Academy (BACA), its sister school Portslade Aldridge Community Academy (PACA), and the Sussex Cricket Board, supported by Sussex County Cricket Club. Facilities are being developed at both schools, with plans for the development of an all-weather pitch at BACA's Falmer site being advised upon by the professional club. The Sussex Cricket Board is providing a qualified coach, Adam Maharaj-Newman, a Sussex Premier League player with County level experience as a junior.
Students from both schools got the chance to meet some of the Sussex stars they hope to emulate on the unfortunately washed-out opening day of the LV=CC match, which is also being televised live on Sky Sports.
Former Sussex and England star James Kirtley, Ambassador for the Aldridge Cricket Academy, said: "This is a fantastic occasion for the boys and girls. To be involved with a game of such importance in front of the TV cameras is a great launch pad and I'm thoroughly looking forward to being involved with the Academy. I believe this is the start of something very special."
Simon Funnell, SCB Cricket Development Manager said, "As a County club we are fully behind the Aldridge Cricket Academy and we're delighted to have welcomed the youngsters to The PROBIZ for the opening day of this match. Ultimately, we hope that the Academy will go toward benefiting the first team and the Sussex women's team".
BACA Principal Philomena Hogg said: "We want to make cricket accessible to all girls and boys at our Academy schools regardless of age, ability or background. Our longer term aim is to develop a first class cricket academy on both sites to allow gifted cricketers to excel and compete at the highest level."
The initiative goes well beyond the school gates to increase the opportunities to play cricket into the neighbouring communities. Coaching is being provided for younger children in the primary schools that feed into both Aldridge Academies. PACA has forged links with Portslade Cricket Club, who will offer coaching and match opportunities to promising students, whilst BACA and the Cricket Board are in discussions about setting up a new community club who could play at the Academy.
Stuart McLaughlin, Principal of PACA added, "Our longer term goal is to create a reputation for cricket excellence at both academies. I hope that the Aldridge Cricket Academy will not only encourage all of our students to participate in more sport but also make us the choice for aspiring cricketers within Brighton and beyond."
To find out more about the academies, please visit the BACA and PACA websites (Brighton Aldridge Community Academy/Portslade Aldridge Community Academy)
The image above shows some of the BACA and PACA children who visited an unfortunately soggy PROBIZ County Ground this morning. On the back row (L-R) are SCCC's Chris Nash, SCB Community Coach Adam Maharaj-Newman, SCCC Captain Michael Yardy and Ambassador for the Aldridge Cricket Academy and former SCCC star James Kirtley.

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I grew up in a frugal household. After witnessing Houston's boom and bust in the 70's, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to school, chose the library over a bookstore for fresh books, flew Southwest Airlines, championed the benefits of a free education and encouraged me to earn and save my own money. And no fancy restaurants for my family—instead you'd find us every Wednesday walking the line at Luby's. Why? Because on Wednesdays, kids could eat for free.
While Luby's was never cool, I actually enjoyed my weekly meal there. The possibilities were endless, a 30-foot long buffet of whatever you wanted. You'd start with the Jello, lettuce and fruit salads, then slide your tray along the rails to the meats (where there was always a whole nicely browned turkey and juicy hunk of prime rib just waiting for carving), then the vegetables (yes, macaroni and cheese is a vegetable), the breads (clover rolls, cornbread and Texas toast), the desserts (cream pies, cobblers and more Jello) and the drinks (Coke, milk and iced tea). I'm stuck in my ways, so I always ordered the same thing, a Lu Ann Platter with fried fish, mashed potatoes, green beans and a roll. When I became a rebellious teenager, however, I switched from fish to liver and onions and added fruit salad and corn bread to my meal. But it didn't matter what I ordered, it was always lip-smacking good.
Luby's recently celebrated its 60th anniversary and there are a couple of new books to hallmark the occasion. First there's Luby's Recipes and Memories Cookbook, which has all of its recipes, from lime congeal to the very popular fried fish. There's also a new book from the University of Texas Press called House of Plenty: The Rise, Fall, and Revival of Luby's Cafeterias. This fascinating look at Luby's is one-part business primer, one-part Texana, one-part food history with a little bit of true crime to keep it spicy. It's scintillating reading even if you've never been to a cafeteria. Not only do you learn how to treat your staff, you're also made privy to Luby's recipes (reprinted as they were originally typed) and discover why Texas allows concealed weapons.
Of course, all this reading doesn't beat the real deal—making a trip to the local Luby's—but it satisfied my yearning just enough until the next trip home.
I leave you with Luby's recipe for liver and onions, my old badge of youthful insurgency. You may be asking, "Why not the fried fish? Everyone loves those perfect rectangles of crunchy, moist, flaky fish!" to which I reply: when was the last time you saw a recipe for fried liver on a blog?
Luby's liver and onions
2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra-large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil
Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally, until tender and lightly browned.
Sprinkle with salt.
Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes on each side or until cooked through.
Top with onions.
Serves six.
What are your favorite dishes at Luby's? Do you have any Luby's memories to share?
Thursday, January 04, 2007
I walk the line: Luby's
I grew up in a frugal household. After witnessing Houston's boom and bust in the 70's, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to school, chose the library over a bookstore for fresh books, flew Southwest Airlines, championed the benefits of a free education and encouraged me to earn and save my own money. And no fancy restaurants for my family—instead you'd find us every Wednesday walking the line at Luby's. Why? Because on Wednesdays, kids could eat for free.
59 comments:
- matt said...
Oh my goodness.
I have gone on with friends, family, my parents,–anyone who will listen to me,–that your blog never fails to conjure up the things I remember most about my childhood. And also about the things I love most about food. First It was Rotel, then tamales, then Mi Tierra, and just when I thought you couldn't take me back any farther you just did.
Wow wow wow.
I'm calling my parents to read this IMMEDIATELY. And then I shall sit back and think about sliding my tray down that long, long line, smiling and telling the older women behind the counter that I'd like Texas toast and extra gravy on my potatoes.
Oh, and as far as favorites, you mentioned everything I have possibly ever loved at that Cafeteria. It was the only time I was allowed to load up on carbs and sides without my folks ever fussin'.
- nosheteria said...
Yay! A recipe for liver and onions on a blog! Bring offal back, it's so delicious and underrated...I'm serious.
- Rachel said...
Too cool! My husband (though a native New Yorker) lived in Austin before he met me and still talks of Luby's fondly. Thanks for the tips!
- Homesick Texan said...
Matt--Thanks, you're so sweet. I'm glad I'm making someone happy (and hungry)! Isn't it funny how going to Luby's was considered healthy eating? Man, I could go for a big, thick, buttery slice of Texas toast right now.
Nosheteria--Awful good that offal, yes indeed!
Rachel--You're welcome! I'm going to experiment with the fish recipe and will post the results soon.
- Yvo said...
Mmm, that sounds really good. It reminds me of my parents taking us to Sizzler's as a kid (coupons for free buffet dinner with purchase of drink, and the drink is like, $1 or something). My bf used to mock Sizzlers (without my having ever mentioned these childhood trips to him) to no end until finally, about 6 or 7 months ago, we happened to walk by the very same one my parents used to take us, and I dragged him in. He no longer mocks, but instead understands why I loved it (variety! decent "garbage" food, with something for everyone, and they happened to be having a brunch special that day so it was super cheap with an egg/omelet station as well). I love your description of Luby's- I bet there's none around here though *sad face*
PS You brought back other fond but more recent memories with two words: Texas toast. A few years ago, I become obsessed with it, going places that served it and buying the *shudder* frozen kind in grocery stores. Mmm, unless that's fake Texas toast (essentially really thick, grilled garlic toast?)... I think I want some now!
- Ivonne said...
For posting a recipe for fried liver, you have my neverending admiration!
For this evocative and thoroughly entertaining writing, I'm sending a huge smile your way!
- kimberly said...
When I was growing up in Houston, my family went to Luby's every Sunday after church. My Lu Ann platter always included the fried fish; I was a little more flexible about the vegetables. My mother usually got liver and onions, because she was the only one in the family who liked them.
- melissa mcgee said...
i actually get a hankerin' for liver and onions every once in a while - and i can't stand liver OR onions. must be an iron deficit in my body. or... perhaps... nostalgia for luby's.
growing up, we had a luby's cafeteria and about a mile away a furr's cafeteria.
as with matt, your post conjured up memories of sliding a hard plastic tray past congeal salads and clover rolls... and asking for WHITE gravy - not brown - on my mashed potatoes. i don't think i ever once visited luby's (or furr's) without getting mashed potatoes and white gravy as a side.
incidently, i live about 15 minutes away from the luby's in killeen where the massacre took place 15 years ago. they tried to re-open their doors several years ago, but sadly it was not successful. around these parts, there is still a lingering stain on the "luby's" brand, but like many stains it has faded over time. i have always loved luby's and i still do!
- Homesick Texan said...
Yvo--I remember Sizzler, but for some reason we didn't eat there. Maybe they don't have them in Houston. Texas toast is indeed the tastiest, but I've tried the frozen kind--it just seems like such a weird thing to buy.
Ivonne--You're so sweet! And I'm smiling right back at you!
Melissa--White gravy is the ONLY gravy for me! It's impossible to find in the Northeast, everyone seems to prefer brown (and at most diners it tastes like it came out of a jar).
I thought of you when reading the book because I reckoned you live close to the Killeen Luby's. I'm not surprised it couldn't stay in business...too much bad history.
- The County Clerk said...
We didn't do a whole-lotta Luby's but there was one in North Star Mall. I remember those big, family mall days - everyone scatter an meet at Luby's at 4 - which always culminated with some Mac & Cheese (and other stuff).
Yeah... Luby's.....
- suburban housefrau said...
We didn't have Luby's where I lived - we had Piccadilly. Seems I can't find anyone who ate at a Piccadilly unless they were from a "small" town. Now however, in DFW, I can eat Luby's whenever I want! I *always" get jello and cornbread and the mac n cheese.
- Homesick Texan said...
County Clerk--The mall! I haven't thought about going to the mall in years...
Suburban Housefrau--When I showed the book to my Cajun friend from Opelousas, he said Luby's was considered big-city dining and his family had to make do with the local Piccadilly. No matter, going to the cafeteria was still considered a big deal.
- Cindy said...
Cindy in Sacramento, Ca.
Oh my, where have I been? I love your site. I stumbled upon it while looking for a Barbacoa recipe.
I grew up in Texas but now live in California. I loved the Luann platter of breaded beef cutlet.
Not to forget What-A-Burger either.
- vlb5757 said...
Luby's is where I first learned to eat fish as a child, other than fish sticks. I loved that huge piece of fish and how flaky it was. To this day, I still eat fish there every time I go. I know that the green beans are super over-cooked, but they so remind me of the way my grandmother used to cook them to death. I don't cook Liver and Onions so hubby gets his fix at Luby's. Thank goodness they do that stuff there UGH!
- nika said...
I prefered the liver and onions at Momma's Haufbrau in SAT!
I remember eating at Luby's, my grandmother LOVED that place.. I remember greenbeans.. mushy buttery ones.. I liked them. I understand your nostalgia but I never got it for Luby's.
I am nostalgic for Dairy Queen (the ones I knew in the midwest) and I miss Taco Cabana and any real tex-mex food.. (nothing like that here in MA, I promise you).
I liked Fudruckers in SAT and also "The Best Little Steak House in Texas" etc.. (I think it was called that).. I wasnt into food much when I lived in SAT other than Bill Miller's BBQ (to DIE for).. I remember fondly the oyster fest at Saint Mary's - yummmmmm
I have more memories of food in New Orleans from the time I lived there
- Homesick Texan said...
Cindy--Oh yes, I never, ever forget Whataburger.
Vickie--I love the green beans--they're so overcooked they're almost bacon-flavored mush. And lucky for your husband Luby's makes such terrific liver!
Nika--The cafeteria was the only place my grandparents ate out when I was young. The first time I ate with them at a non-cafeteria restaurant was almost disconcerting, it just seemed odd looking at menus with them instead of sliding a tray. As for Taco Cabana, I've written letters asking them to PLEASE open on the East Coast.
- Anna said...
Growing up in Texas, Sunday lunches at Luby's were a tradition. When I moved to NYC in the nineties, I was surprised that people considered cafeteria food sub-par. Having eaten at Luby's all my life, I considered it pretty darn good.
As a child, my standard meal was friend chicken, mashed potatoes, green beans and chocolate milk. My daughter now eats their fried chicken and I can tell you, it tastes the same and smells the same to this day.
Until I was about 13, my parents forbid me to get any dessert other than Jell-O. When I outgrew the Jell-O, my favorite dessert became their Boston Cream Pie (cake). Luby's makes it with chocolate cake, chocolate icing and white filling. In fact, the only thing it has in common with traditional BCP is the filling.
Anyhow, thanks for the memories!
BTW. I have grown-up friends who swear that the Luby's Jell-O tastes better than any other.
- Tammy W said...
Thanks for the Luby memories! Funny thing too, Liver & Onions was my Mom's favorite dish at Luby's. You're probably way too young to remember the place, but before Luby's, my family would drive across town (in Houston)to a cafeteria on Wayside Dr. called The Dinner Bell. I can still picture their sparkling jellos and steaming bowls of mac & cheese.
- Homesick Texan said...
Anna--According to the book, Luby's is quite proud that it's used the same recipes for years. And I think that's why people love it so much--things taste the same as they did when they were young.
- pokerboss said...
I grew up on the fried fish, too. With mashed taters and mac and cheese. Never, never the LuAnn, though. Texas toast was a must, and egg custard for dessert. It still makes my mouth water. I left Texas for 3 years in Connecticut and 4 in Vegas and really misssed Luby's. Nothing else even comes close. I am back home in Beaumont now and Luby's is within walking distance. This is good, because I usually still make the same menu choices as when I was a kid and the exercise is necessary. One change I've made voluntarily is that I no longer get chocolate milk with my fish. What was I thinking 40 years ago? Other changes were not by choice. Egg custard seems to be a thing of the past, and I haven't seen Texas Toast lately, either. Still, I like to mix the tarter sauce and ketchup into a tasty pink goo for the fish. And since my brother-in-law is a Luby's manager in Houston, Christmas always brings a gift card. In fact, I may take a walk down the street and walk the line tonight. What the heck, it's already paid for!
- Anonymous said...
I'm still here in Houston. I remember enjoying Wyatt's Cafeterias in the mid-late 70's as well (mostly in the malls, I believe). I love the baked mac 'n cheese, the breaded fish and the cafeteria ladies. A dozen desserts to chose from was always a treat as a kid. I haven't been in years - thanks for reminding me what I should be appeciating!
- Leigh said...
Hello, there! I sure hate to burst your bubble, but the Luby's we once knew and loved has been taken over by evil corporate suits. Since chain restaurant Papadeaux's..(not sure on spelling) took over Luby's it is not the same. I am so sad to say also, because I loved their down home charm and of course the way the food used to be. At least here in Brownsville, the changes are obvious. No more real butter...margarine. Yuck!! Now the steam table has been replaced with ceramic dishes that do not keep the food hot and possibly cause it to be undercooked. No more tea lady with her cart going by your table...Now they have attendants..not as good...and now you are tipping for partial service. And the prices have gone way up and the quality of the food has gone way down. I could understand and even be happy with the price going up if the food was still the good ol' Luby's but not for this mess!! And the desserts have all these funky gourmet-wanna-be garnishes. Just give me my dessert with a big blob of real whipped cream and I'm happy! But let me end on a happy note. If you make it to the Valley, you have to go to Blackbeard's on the Island, that's South Padre Island, They have the best seafood, mammoth burgers and the most gigantic, tasty, crunchy onion rings you will eat, not to mention they have a chicken fried steak plate with mashed potatoes and gravy, green beans and texas toast that will rival any at Luby's.
- Homesick Texan said...
Pokerboss--Ah, yes...it's all about the fried fish, isn't it? I have the recipe and will do a post on it soon. One of the ingredients was a big surprise!
Anonymous--I remember Wyatt's, too, but I always thought that was more a Dallas institution vs. a Houston one. For some reason we were a Luby's family, not a Wyatt's but I don't know why. Maybe kids couldn't eat for free at Wyatt's.
Leigh--That's ROTTEN news! What a shame. What are they thinking???
- Renz said...
Man, I am glad to have your site.
For me, Luby's is always LuAnn fish, but not the fried one, the one with the baked topping (I think it's just mayo), with fried okra and macaroni and cheese. And of course, an unethically large "bite" on my mom's liver and onions. I wish I could have some now.
- Homesick Texan said...
Renz--Thank you! And it is mayo on the fish, which kind of freaked me out when I read the recipe (it calls for 4 cups of mayo for 4 fish or something like that!)
- Randi said...
I lived in Phx for awhile in the late 80's and my ex's dad loved Luby's. He would take us there all the time. Unfortunatly, now I can't help but think of that horrible shooting when I think of Luby's.
- Michaela said...
Wow, this brings back the memories. We always went to Luby's for Sunday afternoon after church. My order of choice was close to your: LuAnn with Fried Fish, mac & cheese and fried okra. My later years I'd go for the breaded beef cutlet or even the beef liver during college.
My mom was a beef & chicken liver fanatic. Thanks for sharing the recipie.
~displaced texan in KC
- Cilantro said...
Can you believe that I'm 55 years old and I went to Luby's when I was a kid? And they had the same food you're describing? But Leigh is right--it is no longer the same and we no longer go, sadly.
I used to have their cheesecake (fluffy and light instead of dense) every single time. And I didn't get the fish--I got the roast beef! With the au jus. Oh, man... And I predate the LuAnn platter, so when we ordered we had to promise our parents we could eat everything we took.
- Belle Gone Bad said...
LOL!!!! I yearned for my Texas Roots when I read this!! I always got the Luann Platter with the Chicken Fried Steak. I can remember going to the Luby's that was inside the mall! Oh how I miss a good cafeteria....*sigh*
- Jen said...
Thank you for validating my obsession with Luby's and with Texas food in general. As a sometimes homesick Texas exile in San Francisco, I have no one to share my guilty secrets about the things I actually *like* (gasp) about Texas. The food is one of them.
Like michaela above, I'm a strict follower of the LuAnn with fried fish, mac & cheese and a side of fried okra. Bay Area friends would cringe but my Houston people know what I'm talking about!
Very glad to discover your blog (via Simply Recipes)...best of luck!
- Purkeys in the Republic of Korea (ROK) said...
I used to live in Killeen. I got there in 1992 a few months after the shooting at that Luby's. Once they put up some barriers and re-opened, I would go there for lunch quite often. I LOVED their roast chicken and new potatoes. My daughter also loved going there. She was forever asking if we could go to Luby's for lunch on Sundays. Unfortunately, I guess business never really picked back up and it closed in 2000. It's now a chinese restaurant which is actually quite good, but I do miss the Luby's. The closest one in now in Temple about 20 minutes away, I believe.
- Anonymous said...
I was born and raised in Texas. I frequented the Luby's in Waco. Then later after getting married, my husband and I would frequent the Luby's in Galveston.
I love their waldorf salad, and the carrot salad is pretty fabulous. The baked eggplant is too yummy as is the twice baked potato.
After we would eat we would always sit and drink coffee and visit with Patricia Crow, the lady who brought around the tea and coffee. Yes, it wasn't a 'cool' place to go. We were in our 30s and always felt right at home with their gracious staff. What great memories.
- Nissa said...
Oh my goodness, would you believe that the vegetarian options at my wedding were fetched from Luby's?! Some sort of cheesy squash dish and... I can't remember the other. The rest was delicious South Texas barbecue. But my husband was born and raised in El Paso, so Luby's comes second hand to his family - that and Whataburger.
East Coaster myself, I thought, cafeteria food? at my wedding? But you know, of course, that squash dish is what everyone reported back to me as what they loved the most. Go figure!
I just ordered this book for my husband, he's going to die! Thank you for this blog, myself and my own homesick Texan *love* it!
- rachel said...
wow...I am SO identifying with every post of yours I read. I found your blog by asking google how in the world I make sopapillas...and then I discovered that you love luby's too! I'm a LuAnn Chicken Fried Steak with double macaroni and cheese, so I'm out on the fish...but I can appreciate someone else having love for Luby's! My family is from Oklahoma (which still counts as tex-mex country, sort of) but lives in asia, so now it's all up to me and my kitchen to recreate tastes of home. thanks for the great thoughts and memories about food from home. I'm loving it!
- Anonymous said...
I grew up in San Antonio and Luby's was a favorite place for lunch after church. My little brother ALWAYS got fried chicken, mashed potatoes, red jello, and a cloverleaf roll. He now lives in California and we always have to go to Luby's when he comes to visit us here in Austin. He still gets the same thing (minus the jello). I'm a big fan of the fried fish and turkey and dressing. Our kids love it too. It's just a Texas thing I guess. Everytime we go we still talk about what my granny used to always order at Luby's: liver and onions, half and half (that's a half order of cole slaw and a half order of carrot-raisin salad for you rookies), green beans, and mincemeat pie. Good times!!!
HomesickTexan, I completely understand the longings for Texas cuisine. For several years my husband's job caused us to live in the Caribbean, Louisianna, and Arizona. We always longed for Luby's, Whataburger, and of course Tex-Mex.
You've got a great little blog going here. Very clever!
- Homesick Texan said...
Randi--Yes, it's a shame that the memory of Luby's has been tainted by that awful shooting.
Michaela--You're welcome. I LOVE the fried fish!
Cilantro--I can completely believe the food has remained the same througout the years. I also remember the roast beef--that big hunk of meat they'd slice for you when you ordered. It was magnificent!
Belle Gone Bad--Sounds delish! They make a mean chicken-fried steak!
Jen--As a fellow Houstonian, I definitely know what you're talking about!
Purkeys--Yes, it's terrible what happened in Killeen. I guess they could never recover their business after the tragedy.
Anon--It certainly wasn't considered cool, but you'd be hard pressed to find any Texan who doesn't love Luby's!
Nissa--Oh yes, squash casserole is always a big hit with Texans, and so easy to make! How fun (even if you were horrified!) that you had Luby's help cater your wedding.
Rachel--You're welcome! The LuAnn platter seems to be a very popular choice. And I LOVE Luby's mac and cheese. I'd alternate ordering that with their pleasantly lumpy mashed potatoes.
Penny--Never heard about the half-and-half, but it sounds terrific. Carrot and raisin salad is definitely a Texas treat! And yep, any Texan who leaves the state eventually gets a real craving for the foods we grew up with.
- Lonestar_Pixie said...
I'm so glad I found this blog!!! I'm a native Texan living in the middle of nowhere Western New York and I miss my BBQ and tamales and Luby's! I always got the Lu Ann platter as well, until I hit my vegetarian kick in high school. A few months without BBQ and that was over though. Awesome stuff!
- Texas Nana said...
Ah, Luby's. My favorite is the LuAnn platter with the Salmon Croquette, and I can't go to Luby's without getting their cooked spinach - it's the best! I usually have the butter beans or the eggplant parmesan, and of course, the jalapeno cornbread! We live near the Luby's in The Woodlands,which is a master planned community north of Houston, and I have seen George Mitchell and his wive eating there many times. He is the billionaire oilman who developed The Woodlands and lots of Galveston, too. I figure if Luby's is good enough for a billionaire, it's good enough for me. :)
I feel so lucky to be a native Houstonian, because we have the best variety of foods in the U.S. Fresh seafood, wonderful Tex-Mex, great Cajun style cooking, Italian, Asian - oh, and I almost forgot - fabulous Steaks!
- Anonymous said...
Born and Raised in Houston, I have been stranded in Ohio for 4+ years without any of my favorite foods. Luby's liver and onions is one thing I could make, because I happen to have a copy of their 40th annivarsary cook book. (their squash cassarole is my second favorite thing in that book. Not to mention chicken/turky tetrazinni... )
The one time I managed to take a 2 week vacation and flew home, I spent all the time there eating out an all my favorite spots for dinner/ lunch.
Other notable food I miss:
The Loaded Baked Potato... Chopped Beef BBQ on a potato. They dont think of that here in ohio....
Kolaches... the breakfast staple... nope.. not up here either. Only place up north I have found them is in the Dunkin Donuts in Chicago Airport.
Love the blog btw...
- Anonymous said...
I'm a Port Arthur native living in Yankeeland. My mother took me and my sister to Luby's once a week when we were kids. My regular meal was the salmon croquette, mashed potatoes and a cloverleaf roll. (Had to get marg for the roll because it was a penny cheaper than the butter!) Nowadays, when I visit family, I take my husband to the Luby's on Sunday for lunch, so we can watch the church ladies in their hats. He gets chicken-fried steak. I get something on a LuAnne plate. And I get that roll with butter.
- Anonymous said...
The African American church ladies in their hats! The previous blogger is right! The British don't have anything over on them! I thought that was only at my Lubys (in Tyler). I wish I had taken pictures through the years. I stumbled on this blog looking for some Luby's recipes. All this time I thought I was the only one who loved Luby's this much! I always joke that instead of having a favorite memory of grandma's house, it's Luby's for me. Remember those thumbprint rimmed coffee cups and saucers? (I wish they hadn't switched to mugs.) I'm so glad Luby's is still open! For a little while I was worried. I'm afraid they don't advertise enough and it's a great place for families. For me, the most signature taste of Luby's are their greenbeans. Besides, the bacon grease, I still have never tasted a canned green bean like theirs. I wonder what company they get their beans from?
- betsyann said...
I am a native of Victoria, Texas and we have just lost our Luby's that I grew up on. It closed last year. I cried. My favorites were many- Macaroni & Cheese, Coconut Meringue Pie, Mincemeat Pie, Apple Pie- & so many more.We have a Furr's- But it's not the same.I don't go there. Instead I am trying to get the recipes for my favorites & cook them myself. If you find the recipe for Mincemeat Pie please let me know.
- Liz said...
Yeah, Luby's has always been a fond childhood memory. the Luby's Fried Fish and Mac and Cheese!! mmm I actually came upon your site because i was actually looking for the Luby's Fried Fish recipe...i have the Luby's Recipes and Memories and it is NOT in there - there is a recipe for Fried Catfih - but that is not the same as what is called Luby's Fried Fish. i think we found out that the fish was rolled in patatoe chips. If anyone has the recipe i would love to have it.
To Nika - sorry to say, Taco Cabana is no good anymore!!!
- Anonymous said...
Luby's visits were always a treat! I'm from San Antonio and my grandparents were my babysitters during the summer and we frequented the Luby's at McCreless Mall. Liver and Onions for Papa and Enchiladas for Granny! I loved the fried fish but grew to love the turkey and dressing more. I now have a wheat allergy which limits my choices, but there are still plenty of them here! Oh, and always the coconut cream pie!!! YUM! Not any more tho...:( so sad. I'm in Austin now, and still include Luby's in my dining choices.
- Anonymous said...
Does anyone know how they make their French cut green beans with bacon and onions? I love them!! My family and I have enjoyed Lubys for years and Yes we go on Sat when kids eat for free.. I think my favorite meal is the turkey luanne with cranberry sauce, dressing yummy!!
- Karen said...
If you're looking for another replacement for Luby's Cafeteria, check out the Cleburne Cafeteria, the food is still very much the same as it has been for since 1941. I miss the old Luby's but this is the next best thing.
- Anonymous said...
Growing up in Lubbock I too have fond memories of Luby's; and yes I am a homesick Texan living outside Chicago. I always got fish, or their wonderful chicken and the homefries. I do have to say my favorite was Underwoods BBQ, I think they called it a BBQ smorgesboard. My family also frequented Wyatt's Cafeteria (I have a couple of their pie pans in my cabinet) I also, miss Bedfords Steakhouse (home of the worlds larges salad bar). Does anyone remember when KFC sold BBQ ribs, and had rolls instead of the hockey puck buscuits? I used to like DerWienersnitzel too? I think all those places are gone now, so now when I go home to visit I just head for Sonic and Jack in the Box, and Oh My God "Blue Bell Ice Cream! The area I live outside Chicago has some good pizza, chicken, Chicago Dogs, and prime rib, but it's all so bland compared to our Texan cooking. None of the stores up here even sell brisket, so I haven't been able to smoke anything but ribs. I've been vowing to drive home just to bring back some supplies; I just don't want to deal with trying to keep it from spoiling (17 hour drive on a good day).
Glad to speak to some fellow Texans, Happy Holidays!
- Anonymous said...
Does anyone remember,Wyatts made a dessert but it was on the end where the salads were,it was white frozen,it had pineapple,cherries.Loved it!!!Only had it once..Does anyone know where there might be,I would love most of the recipes from them,I got the original recipe from them on the eggplant.On little note cards with the name on it.They also made a wonderful Butterscotch Pecan Pie..Helppppp!!!!Thanks
- Joanna said...
Anonymous... That sounds like a type of frozen waldorf salad. I don't know if all waldorf salads are frozen though. Here's an example of a type of waldorf salad I found online.
If anyone has Wyatt's Chocolate cake recipe let me know. That was the best.
- Anonymous said...
I grew up in Lubbock so I'm a huge fan of Furr's however when we went to the metroplex to visit family we would always head over to Luby's. Does anyone remember coming in early from playing outside so we could take a shower and then put on "good" clothes or dressing for supper.
Last week the Dallas Morning News reported that the Pappas brothers (the restaurant family that bought Luby's) are closing 10 of the cafeterias in Dallas/Ft Worth. Not surprised - when I ate at the one in Plano a regular plae of roast beef, two vegetables, roll, pie and iced tea was $12.00.
- VickieH said...
I LOVE your blog! Fun to see a slice of home. I lived in West Texas for 23 years and raised my kids there.
Luby's was the only place I could have liver and onions so I'm super excited to see their recipe. We ate there about once a week and it was a perfect place to take kids - everyone was happy!
- Pamela said...
I have been talking about Luby's for years and have always missed having their liver and onions. I,too,am a Homesick Texan. I bought liver the other night just for me and everyone was making their comments about liver and onions, including the cashier. I began to tell them where I had learned to eat and love liver and onions. It was of coarse Luby's. I haven't had liver and onions that good since I left El Paso. And when I lived in Corpus Christi, I introduced my children and grandchild to Luby's. It fast became my daughter,s favorite place to eat and my grandson at the age of two loved their liver and onions. He called it chicken, he called all meat chicken.
Anyway, I tried cooking my liver and onions by memory and what I thought might be in it. Boy, was I wrong. It didn't taste the same at all. So, I googled a recipe for liver and onions. I got the normal recipes. I then hoped to find Luby's recipe and found you. I must tell you, I cried while reading your blog. I didn't realize how home sick I was. Is Texas really as good as I remember it? (Twice) Loved your blog and Thank you so much for the recipe.
- DaJoy said...
ahhh Luby's I forgot it was called the Lu Ann Platter :) thanks for the reminder, I really think I'm going to get that book too.
My family would have Sat night dinner with my grandma nearly every Sat night from when I was a kid to before she passed away. When she couldn't do in-restaurant anymore we would get takeout. I would make "lemon water" squeezing my lemon in my water, no sugar. When I got older sometimes hot tea. I would get the Lu Ann with roast beef mmm that big hunk you were talking about they would slice off of, mashed potatoes with gravy, green beans or broccoli, and a clover roll or Texas Toast
- Kay in WI said...
OMG, Luby's "saved" my college roommate & I from the horrors of dorm food at TCU. We went once a week to Luby's for vegetables. We each got several selections plus always Mexican Cornbread. Don't really know that the Luby's version of vegetables (any vegetable) was actually healthy but it was college survival at it finest! I'm going to e-mail that very roommate right now to read this!!!
- Astro1325 in VA said...
I loved almost everything from Luby's, but my absolute favorite would have to be the fried okra paired with the haddock that had the layer of mayo on top. It brings back so many memories...
- Lisa said...
I love Luby's liver and onions! I order them topped with cream gravy and then slather on A-1 steak sauce. The tanginess of the sauce is an awesome complement to the creamy gravy and savory onions. Yum! I love to order it on the LuAnn platter with mac and cheese and cooked spinach (with butter or margarine). We still have Luby's in Corpus Christi, y'all! So come on over! :)
- Anonymous said...
I grew up in El Paso and we made the trip at least once a week to eat at a cafeteria. I liked Furrs the best but was thrilled to go to any cafeteria. I went back and forth between the Chicken & Dumplings and Turkey and Dressing. My little brother always got liver and onions and I always had to have a bite of his. Always chocolate pie for dessert. And sweet tea.
We used to walk to Whataburger and I remember a DerWienerschnitzel too, though hot dogs weren't my favorite. I love reliving those days through your blog!
Lana in WI
- Dallas said...
Yeah-- shed a tear for what Luby's used to be. Now it is more like a military chow hall in food quality and atmosphere. I don't go there any more. I wish the old Luby's could return. It had no competition
- Anonymous said...
The Luby's on 67 & Cockrell Hill in Dallas has the best tasting food in Dfw. The others are not that good. I remember going to Wyatt's cafeteria as a kid, only on Sundays. Good times!!!!
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Teachers College recognizes retiring facultyMay 8, 2012
Seven faculty members of The Teachers College received special recognition at the 27th Annual Teachers College Honors Banquet held May 6 at Emporia State University.
Dr. Phil Bennett is retiring as Dean and Professor of The Teachers College. Bennett was selected as dean of the college in 2009, taking over for Dr. Tes Mehring, who became ESU's provost and vice-president for academic affairs in May 2008. Bennett served as associate dean of college since 2001, twice filling the role of interim dean during the fall semesters of 2004 and 2006.
Prior to his ESU service, Bennett was dean of the School of Education at Lander University in Greenwood, SC, served as coordinator of teacher education for the Kansas State Department of Education (KSDE), directed teacher education and served as a faculty member at MidAmerica Nazarene University, and taught mathematics at the college and high school levels.
Bennett worked at the National Council for Accreditation of Teacher Education (NCATE) headquarters in Washington, D.C. during a sabbatical in 2008. NCATE is the professional accrediting organization for schools, colleges, and departments of education in the United States.
Over the course of his career, Bennett authored or co-authored grants of bringing in more than $1,000,000. He authored or co-authored a number of articles and numerous presentations at a variety of state, regional, and national conventions.
Dr. Larry Clark retired as Executive Director of the Jones Institute for Educational Excellence. In a career spanning almost five decades, he worked as teacher, coach, assistant principal, principal, and superintendent.
Before coming to ESU, Clark was the superintendent at Burlington USD 244. His research interest is computer networking and he has presented at Kansas Association of School Boards and National Association of School Boards conventions. Clark is a member of the Association for Supervision and Curriculum Development and National Association of School Administrators.
Dr. Eileen Hogan is retiring as Professor of Early Childhood Education. Prior to coming to ESU, she was on the faculty of Southwest Baptist University, Stephens College, and Bethany College.
At ESU, Hogan has chaired the Department of Early Childhood and Elementary Education and directed the Early Childhood Programs. Currently, she is the Professional Development School coordinator in Kansas City, KS.
She has made numerous presentations at state, regional, and national presentations and has published articles and chapters in journals such as Multicultural Perspectives and is co-author of the book Essential Spanish Phrasebook for Teachers. She served on numerous community, ESU, and Kansas State Department of Education committees including the Butler County Community College EC Board, Early Childhood IHE Kansas Task force, Board Member for the Kansas Early Childhood Apprenticeship Program, and board member for the Child Development Center. She was also a member of the Governor's task force on Early Childhood: Care, Education, & Health: Vision for the 21st Century. She authored the proposal to create a new licensure program in Early Childhood Education Birth-K for The Teachers College, which was approved by KSDE.
Dr. Diane Miller retired as Professor of Adaptive Special Education in December. Prior to joining the faculty, she was an Education Program Specialist in the Office of Special Education for the US Department of Education.
At ESU, she taught nearly every graduate adaptive special education course the university offers. Her research interests include increasing interactions with students in online courses, managing student behavior, virtual mentoring, and advocacy. She has presented at regional and national conventions and published in these areas. She received The Teachers College Faculty Excellence Awards in both Instruction and Service.
A sample of Miller's service contributions to the university, state, and nation include: President of the ESU Faculty, President, Vice-President and Current - Past President of Kansas Learning Disabilities Association, Current President of the Kansas University Chapter of Phi Delta Kappa, NCATE Program Reviewer, and textbook reviewer.
Dr. Sue Peterson retired in December as the Director of the Office of Professional Education Services (OPES), which oversees student teaching. Before coming to ESU, she served in a number of administrative roles at Mississippi State University.
At ESU, she served on the National Council for the Accreditation of Teacher Education Steering Committee and the Council on Teacher Education. She provided the leadership for preparing the college for its review by the KSDE and NCATE for the standard on clinical experiences.
Active in both the Kansas Association of Colleges for Teacher Education, Peterson just finished two years as a member of the Constitution Committee, and the Association of Teacher Educators in Kansas.
During her years as OPES Director, Peterson represented The Teachers College to public school administrators and teachers, advocating for the optimal clinical experiences for ESU's student teachers with the highest levels of professionalism and integrity.
Dr. Jon Sward is retiring as Assistant Professor of Mental Health Counseling. Sward came to ESU after having a distinguished career including administrative and supervisory work in community mental health care, counseling services at mental health centers and correctional facilities, a private practice in mental health counseling, and a private practice in law.
Sward taught a variety of courses in the master's program in mental health counseling and served as Interim Director of what is now called Community Clinic Services. A member of several professional organizations, he served as President of the Kansas Association of Counselor Educators.
Sward made numerous presentations at state and national meetings with articles on topics as diverse as helping women with addictions and trauma, reducing dental fear, and privileged communication and confidentiality issues when counseling couples.
Dr. Phil Wurtz is retiring as Professor of Mental Health Counseling and Director of the Mental Health Counseling program. His reputation as a gifted teacher was validated by the many who have expressed their heartfelt appreciation of their professional development from taking his courses. In recognition of his teaching, Wurtz received The Teachers College Excellence in Instruction faculty award.
Wurtz served on numerous department, college, and university committees. He is a member of a number of professional organizations including the American Counseling Association and the American Association for Adult Development and Aging. Wurtz is a National Certified Counselor and a Licensed Clinical Professional Counselor and a Certified Substance Abuse Counselor in Kansas. He also is Director of Counseling and Psychological Services based in Emporia and Topeka.
His research includes similarities and differences between the Kansas Behavioral Sciences Regulatory Board's Code of Professional Misconduct and the American Counseling Association's Code of Ethics and comparing CACREP and non-CACREP Counseling Education Programs' admission and retention policies.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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I forgot I had a tortilla press. When I was recently riffling through my cabinet on the hunt for an errant springform pan, I came across it buried under a pile of Chinese delivery menus and a rolling mat. There it sat—dusty, rusty and unloved. I felt so unappreciative, especially as my tortilla press had been a gift from my mother.
When I lived in Iowa in the early '90s, the only flour tortillas I could find were at the health-food co-op, and they were the color and texture of cardboard, heavy with grains and just way too nutritious for me. I wanted fluffy, thick white-flour tortillas that came spotted with brown specks from the comal, still warm in the bag they were so fresh. But that wasn't happening, so I realized I needed to take matters in my own hands and learn how to make flour tortillas at home.
After doing much research, I settled on a recipe from Diana Kennedy. I don't know if it was my inadequacies or her directions, but something wasn't right. Working with the dough was like pulling elastic—I'd roll it out and just when I thought I'd formed a perfect tortilla, it would snap back to where I had started.
I don't know much about chemistry, but a friend suggested the proportion of fat to flour was incorrect. So I tested the dough with different types and measurements of fat in an attempt to achieve the perfect blend. But to little avail, the flour tortillas I tried to make were nothing like they should be. When I told my mom what I was doing, she said, "I hope you don't die in your apartment. Someone will find you and think you expired because of all those tubs of shortening and lard in your kitchen." Well, I didn't die. And since I kept on living despite the copious intake of pig and vegetable-oil fat, she said she would send me her tortilla press to help me along with my cooking adventure.
Her offer was a sweet gesture. But a tortilla press is used for making corn tortillas and back then I was all about flour tortillas. And by the time her gift arrived, not only had I grown tired of trying to replicate those airy, white-flour tortillas from home, but she had also included several packages of my favorite flat bread in my care package: my needs were met. I treated the flour tortillas she sent like gold, and while they were precious, I was satisfied. So my tortilla press (which had been used by my mom when I was a kid to make amazing homemade corn tortillas) spent the past 14 years languishing in multiple kitchen cabinets in three different states. Until yesterday.
I'm fortunate that in New York, Whole Foods sells decent flour tortillas—thick, fluffy and delicious—I don't have to mess with making them from scratch for a quick fix. But the corn tortillas found here are another story. They're plentiful, yes, but they are the rubbery variety that comes stacked in perfect 30-count cylinders, completely devoid of any human touch. They have no soul.
I've been getting into the flavors of corn tortillas lately—there's nothing quite like a hot corn tortilla spread with a pat of butter and a dash of salt. It's the perfect snack. Not to mention how well corn tortillas wrap around a variety of fillings such as beans, pork, chicken and beef. When I found my forgotten friend, I knew I should tackle making homemade tortillas again, only this time they'd be corn instead of flour.
There are slight variations in how people make corn tortillas at home. Some cooks prefer a wooden press, while others, like me, use a cast-iron one. Some suggest using wax paper on the press while others say you can cut circles out of a plastic bag. But while there may be a couple of differences in approach, every recipe I saw for the corn-tortilla dough was the same (heck, that common recipe was even on my bag of masa harina), and the instructions for cooking them are universal as well. And when it comes to taste, well, that should go without saying: anyone who has had a freshly fried corn tortilla hot off the skillet will agree, there's just no comparison to the machine-pressed ones you buy at the store. They're so different in texture and taste, you almost wonder how the two are related.
So I welcome my tortilla press back to the land of active cooking. I'm delighted I found it and it will never go unused and unloved again.
Corn tortillas
2 cups masa harina (in New York, I can buy it at Kitchen Market. Do not use cornmeal!)
1 1/4 cups of warm water
Cut from a freezer bag two circles of plastic, the width of your tortilla press.
Mix the masa harina and warm water until a dough is formed.
Knead dough for about five minutes until smooth.
Divide into 12 equal-sized balls.
Heat an un-greased skillet, griddle or comal until very hot.
Place a piece of the cut plastic on the press, put a ball of dough on it, and then lay the other piece of cut plastic on top.
Press out the tortilla.
Take the tortilla wrapped in plastic off the press, gently peel off the two pieces of plastic and place tortilla in hot skillet.
Cook thirty seconds on one side, flip it, and cook a minute on other side. It should start to puff a bit. Flip it again and cook thirty seconds on the first side.
Place cooked tortilla in a basket lined with cloth or, if you have one, a tortilla warmer.
Repeat process for remaining balls of dough.
Note: If you don't have a tortilla press, you can pat the balls into flat discs or roll them out with a pin. You can also place the balls (with the plastic) between two very heavy books and press them out that way.
Tuesday, February 06, 2007
Pressing matters: making corn tortillas
I forgot I had a tortilla press. When I was recently riffling through my cabinet on the hunt for an errant springform pan, I came across it buried under a pile of Chinese delivery menus and a rolling mat. There it sat—dusty, rusty and unloved. I felt so unappreciative, especially as my tortilla press had been a gift from my mother.
61 comments:
- The County Clerk said...
OK... this is going to have to stop darlin.
I need to EAT some this stuff and not just look at photos of it.
Damn it. What the hell has happened to my life! I need some tortillas!
- The County Clerk said...
And some borrach beans.
- Linda said...
a tortilla press - i've never seen one of these. obviously i'm not from texas. what a shame. thanks for the heads up on this. i needed a better tortilla recipe too -- the last ones i made were miserably rubber-like.
- mipmup said...
i just made tortillas for the first time this past weekend. what brand of masa do you prefer? i used maseca and the flavor just wasn't there.
- Tommy said...
I came across your blog via Hungry in Hogtown. I have read some of your material and I gotta say, man I really like your site and your simple approach to food.
Your photography is excellent and it augments your writing really well.
You come across as a "Good ole food snob" without any "Bon Appetit " attitude.
I am gonna bookmark you for sure.
Nice to meet you.
- Lydia said...
It's wonderful that you kept your mother's tortilla press until you were ready to try again. So often, especially when we move, it's easy for things we really love to get lost. There are good corn tortillas in NYC, in some neighborhoods in Queens and Brooklyn. Never as satisfying as making your own, though, especially with a kitchen tool that's a family treasure.
- Freya said...
We have a tortilla press (yes, in England!) but it doesn't make very thin tortillas...however, you just can't beat the flavour of homemade ones. I like them in Tortilla Soup or Huevos Rancheros (deep fried then) best of all.
- Shawnda said...
A tortilla press has been on my "want" list for ages. Just wish I had the space for it!
- Cilantro said...
I took an extension class a while back on tortilla making. They used Maseca, which I like better than the other brands, and they added some fat to the mix. The resulting tortillas are more pliable and have much more flavor. They taught us this recipe, which I follow for wonderful corn tortillas: 2 cups dry masa, 1/4 cup softened fat (margarine, butter, lard) to 1 cup warm water. Mix it like you would a piecrust, combining the fat and masa and then adding the water. Wet your hands a little when pinching off the dough.
A friend of mine whose mother made tortillas when she was growing up told me that there is an old saying that the more the dough puffs up when you cook it, the more beautiful the cook. Your mileage may vary. :-)
- Michaela said...
I moving away from Texas again in three weeks (to the midwest... no good Tex-Mex has yet to be found). I can't wait to try this recipe once I'm settled.
one tip from a friend when I was moving away is to take hot tortillas (was planning to buy some) and place wax paper between them to freeze them. They last great this way and might be helpful for those who want to make a larger batch and reheat them.
- Homesick Texan said...
County Clerk--Hmmmmm, perhaps I'll make borracho beans this evening. Great idea!
Linda--They sell them on Amazon, I believe.
Mipmup--I used Maseca, and I didn't mind the flavor. Much better than storebought, but I haven't tried the others. I'm sure it's nowhere near as flavorful as fresh masa, though.
Tommy--Thank you! I'm a very simple person, I reckon, hence my simple approach to food. I look forward to seeing you again!
Lydia--I'm glad I managed to hold on to it as well, especially as I'm bad about throwing away important items when I get into a cleaning frenzy. As for the outer boroughs, I need to leave Manhattan more often, eh? Peter Meehan wrote about a tortilla factory in Brooklyn a few months ago, and I've been meaning to go there. Thanks for the reminder!
Freya--The ones I made weren't super thin either, but they tasted so good I didn't mind.
Shawnda--If I have the space in a tiny Manhattan kitchen surely you have the space in Texas?
Cilantro--Thanks for the tips! I'll have to try these next time I make a batch. And what a great saying!
- Homesick Texan said...
Michaela--That's a terrific idea! Good luck in the Midwest. It was there that I taught myself to cook.
- wheresmymind said...
I dig corn tortillas, but I find they break apart super easy...then I get all fired up and wish I had flour tortillas!!
- nika said...
beauty! I use a cast iron pan (good work out and you do not end up making too many tortillas :-) Problem with my last batch is that I used an Emeril cast iron pan and it has his logo on the bottom so my tortillas were embossed with "liremE".
- Cigarlady said...
I make both types of tortillas usually once a week, they taste so much better than bought. For flour tortillas, I use 2 cups of flour to 4 Tb of fat (half butter half shortening) 1/2 ts salt and 1/2 ts baking powder. One thing is this dough must rest to let the gluten relax. I let it set after mixing and then I divide the dough and pat it into 3 inch circles and let them rest again and then roll them out. Whenever I make either tortilla, I eat at least one with butter and salt. I use to make big tortillas, but my hubby likes smaller and thicker flour tortillas. The corn tortillas are great for tacos. I use a regular plastic bag, not freezer, because I find it more flexible and easier to peel off than freezer. The biggest rule, if you are in a hurry, the tortillas seem to take twice as long to make. I also use a nonstick griddle to cook the tortillas. I love the picture.
- Anonymous said...
Hey I have the same tortilla press! I don't know why i get such a kick out of that but I do, lol.
Ari (Baking and Books)
- christine (myplateoryours) said...
Your mom sounds like a hoot. "I hope you don't die in your apartment," indeed!
We used to make corn tortillas a lot but the novelty wore off and we gave the tortilla press to my step daughter. Now I want it back.
- shauna said...
I, too, love corn tortillas with a pat of butter and some salt. (remember Monterrey House?) But I also love them reincarnated as puffy tacos or gorditas.
By the way, what high school did you go to?
- Yvo said...
Man, making me hungry here....
BTW do you have any restaurants in NYC that come close to the kind of Tex-Mex that you like? I can't keep reading about this stuff and not make it, over and over, and not eat it, too. I need to eat it...
- ann said...
My mom and I used to make homemade corn tortillas way up in frozen upstate New York when I was a kid. Her best friend was a Mexican lady from Oaxaca that had moved to Albany for love and she taught us tortilla making as well as all sorts of other wonderful traditional Mexican eats. I miss the flavor... All corny and wonderful and fresh. Maybe I'll try it again...
- gilly said...
Excellent - I've been looking around for a corn tortilla recipe... I'm glad to have found your blog - lovely pictures!
- scribbit said...
Oh my mom used to have one of those that we used on our Playdough. I wonder if she still has it . . .
- Homesick Texan said...
Wheresmymind--If your eating tacos, you can double up and then they stay together. Also, these were so thick there wasn't a chance of them falling apart.
Nika--That's too funny. I'd love to see a picture of those!
Cigarlady--Thanks for the flour tortilla tips. Maybe mine were so elastic because I hadn't let them rest long enough.
Ari--That's cool you have the same press!
Christine--My mom, the hoot, read this post and emailed me to say, "I'd forgotten I gave you my tortilla press." I hope she doesn't want it back!
Shauna--I remember Monterrey House, we didn't eat there very often though. And making puffy tacos is next on my list of things to try. I went to Cy-Fair HS on the outskirts of town.
Yvo--See, that's the problem, there are restaurants here that serve Tex-Mex, but it just doesn't taste right. And the places owned by Pueblans are good, but also don't taste quite right either. I keep meaning to go to El Maguey y La Tuna--from what I hear they come pretty close.
Ann--What a lovely memory. You should try it again! (I reckon in your new neighborhood there has to be a Mexican grocer!)
Gilly--Thank you! Enjoy!
Scribbit--The tortilla dough reminded me a bit of Playdough in texture--I bet that was fun when you were a kid.
- Julie said...
I've always wanted a tortilla press. And yours is so cool looking.
I've never tried making tortillas and my motivation to make corn tortillas is low these days because I've discovered a tortilleria that makes beautifully fragrant corn tortillas with a lovely, delicate texture -- a completely different beast than the stuff you buy at the grocery store -- for less than $2 a kilo.
But I don't have a good source for flour tortillas and I think that if I want decent ones I'm going to have to learn to make them. Any chance you'll do a future post on making those?
- Susan said...
What a happy ending to a great story. Glad your tortilla press has been dusted off.
I've only had homemade tortillas once, and I can say I've never tasted better. Course I haven't tasted yours yet.
- Cigarlady said...
The nice thing about tortillas, especially corn is that they are very forgiving. They don't need to be perfectly round and if you mess up a corn tortilla just smoosh it back together and try again, there is no gluten to toughen. I used to be scared to make them until I tried and found they were so easy, just give yourself plenty of time so that you don't get flustered. I got my press at World Market. My first press was from a Mexican grocery in Charlotte, but it was so roughly made that it didn't close and press properly so I bought another. Like so many other things, (macaroni and cheese, corned beef hash) once you've made it yourself, you are forever spoiled for store bought. I haven't tried using prepared masa, I can get a bag of it at the Mexican grocer, because it only stays good for a few days and dinner plans are somewhat fluid, how late my hubby works and whether I have a sinus headache, can delay me cooking something. Is using prepared masa any better than masa harina? I also must say I loved your chili powder mix and made up a jar of it. I used to bring out all my various chile powders and spices and Mexican oregano and just sort of add by eye, but this is easier. The chipotle powder gives it a nice flavor without too much spice.
- Garrett said...
A friend of mine suggested your blog. very excellent! You have a new reader.
- Toni said...
I used to make flour tortillas when I lived in New Mexico. I had a friend come by and make them at my house. He didn't measure anything - just dumped ingredients into the bowl. I made him pour the salt from his hand to mine before dumping it in, so I could get a feel for how much. I got pretty good at making tortillas - but only in that bowl!
I've never tried to make the corn ones. I've eaten other people's home made ones, though, and I agree with you - they bear no resemlence to the store bought ones. Thanks for the post! You're making me even more homesick for NM!
- Draconian Clown said...
I am pretty sure I used the factory rubber torts you describe back home in Texas and at every foreign outpost since.
It requires too much patience of me to produce torts from a press. Unless, of course, they are really that much better! If so, it would be a project like making pasta or reloading shotgun shells.
I only met a few dozen torts I didn't like and in every case it was due to them being served underdone. It takes a mean place to serve a raw tortilla!
- Acme Instant Food said...
I live in Los Angeles and there is NO SHORTAGE of tortillas, corn or flour, in the city. Thank God for that! However, reading this post makes me want to try making them. It sounds like a romantic, rustic kind of thing to do.
- Eric from Eager Eater said...
I'm inspired. I have some smoked pork, and this will be the perfect match.
- Homesick Texan said...
Julie--I think I will tackle flour tortillas again soon. Watch this space!
Susan--I'm glad I found it, too. Hopefully I'll be using it on a regular basis.
Cigarlady--I've never used prepared masa, just the flour. People say prepared tastes better, but I haven't found a local source for it yet. And I'm glad my chile powder recipe worked for you!
Garrett--Thank you and welcome! I love your blog, too!
Toni--You need to find that bowl! I think that corn is probably easier than flour, probably because the dough is simpler. Give it a try!
Draconian Clown--It does take patience, but the process is part of the fun and the rewards make it all worthwhile--as long as they're properly cooked!
Acme--I think we live in such an instant-gratification society, that anytime you stop and do something by hand there's a feeling of rustic romance. Try it, it's fun!
Eric--Oh yum! Pork goes so well with corn tortillas. You're making me hungry! (Did you smoke the pork yourself?)
- Judith in Umbria said...
Thanks for the recipe, Tex. It was all I was missing after the holidays brought me a press from Houston and masa from Rome.
May I offer you my crema di pomodoro recipe in return? It's even easier than yours and dietetic if you've had too many tortillas.
- MomLady said...
Hi, just discovered your blog. I'm not from Texas, though my son and his family are now living there. I remember what tortilla deprivation is like. When I was a kid our Navy family was stationed in Norfolk, Virgina. In those days the only tortillas available were canned. Yuck! Needless to say, we did without unless a visiting relative brought us the real thing. (Even though we're Hispanic, my mom didn't usually make her own -- no time with that many kids.)
I'm now in the Los Angeles area, so I have access to pretty good corn and flour tortillas -- some markets make them fresh and they're not bad. I've made the corn ones from masa harina. My tortilla press is made of heavy plastic and was put out by the Quaker Oats company. :) It gets the job done.
Does anyone know if you have to add anything to fresh masa when you're making corn tortillas? I'm assuming you'd use the plain masa? Masa preparada is for tamales. (Though in our family we prefer to buy the plain when we make tamales and beat in the shortening and broth ourselves. Can't use lard as we've all inherited my mom's high cholesterol.)
I should ask my mom for my grandmother's recipe for flour tortillas. They were rather thick and fat. I think they had baking powder in them.
Anyway, thanks for a good looking food blog.
- kenneth.friend said...
I have read that lots of the presses commonly available tend to make uneven tortillas due to the engineering. (thin on the edges) I wonder if you can roll out your dough in a pasta machine? You know the one with the steel rollers and crank.
- Homesick Texan said...
Judith, thanks for the lovely recipe! I can't wait for the pomodoros to be in season here!
MomLady--Canned tortillas? Are you joking? Blech! I've never used fresh masa, just the masa flour so I don't have an answer but I'm under the impression you don't have to add anything.
Kenneth--I've never used a pasta machine but I guess it's worth a try! I haven't had any problems with my press, though. Even if they're not perfect, they're still delicous.
- Mary (www.ceresandbacchus.com) said...
And here I was all proud of myself for making rancho gordo beans and a pork shoulder with mojo for today's party (and salted butter caramel ice cream and simple syrup for the mojitos). I'm feeling deflated. But hopeful.
- Bob The Dragon said...
FWIW...Iowa now has awesome tortillas, both corn & flour. :-) We've got such a large Hispanic population these days...
Now if I could just get my damned corn tortillas to separate from the press!!!
- Anonymous said...
Hey, thanks. Where i grew up, you didn't have to make your own tortillas. The store-bought ones were just so good there was no point. Now I'm in Yankeeland and the prospect of good tortillas is bleak (and I'm allergic to wheat!).
Best, M.
(Port Arthur Tx native)
- Peko Peko said...
Yes, a beautiful tortilla is a beautiful thing!
- Sprittibee said...
I send countless people to your blog - especially for this and your flour tortilla recipe. I have a friend living in Italy right now going through Tex-Mex withdrawal. I'm surprised she's alive still (or her husband who is a hot-food fanatic). Not only do they have the problem with getting flour or corn tortillas, but they have ITALIAN CHEESE and nothing similar to our cheddar and Mexican varieties. Poor things. The only hot sauce they have there is tabasco (for a price)... and they don't have CILANTRO! Heaven forbid. I'd sure like to visit Italy, but man - an OCEAN between me and Tex-Mex would be the final straw!
- Anonymous said...
For those people that live over here in Europe, yes even Italy one can find ingredients for tex-mex just under different names, for example cilantro is called coriander and if it cant be found in the local supermarket, one can check the local Asian food market where one can find fresh hot peppers to make hot sauce. If not Asian then check African and even Indian food stores which also have masa harina. As for cheese yes cheddar is hard to find, but jack cheese is quite common, its just named different, its usually made with cream and rennet no special flavors. Typical farmers cheese not aged. Just go to the cheese counter and sample cheeses that look like jack cheese
- John said...
I live in Thailand, and when I started my quest to make corn tortillas -I had to make the masa myself!
If anyone else is struggling to find masa, it took me a while to figure this out - but popcorn works great when mixed with the lime. Just takes a little elbow grease to run it through the hand grinder!
Ah - the things we do for tortillas! Great blog post
- Anonymous said...
Any tips on getting the plum sized ball of masa to stretch to a full 6 inches? I made a batch last night and, while they were tasty, they were so thick it was like folding a pita. Maybe my $12 press from the latin market doesn't provide enough pressure?
- Homesick Texan said...
Anon--Are you using an iron or a wooden press? I use an iron one, and if I press real hard with both hands, it becomes thin enough. You could, after pressing, always roll it out a bit more with a rolling pin. Good luck!
- Kristin said...
When I moved from Texas to the UK 6 years ago, I got so fed up with "enchiladas" made with flour tortillas, and "Corn" tortillas that were half flour that I actually got my folks to ship me one of these metal presses, and managed to find some Masa Harina at one of the small grocers in Edinburgh.
I have moved to Finland and still have it, but I cannot find masa, or packaged corn tortillas at all here...parents to the rescue again, they sent me some lovely Austin-made ones, which live in my freezer and are treated like little flat diamonds until I find a replacement.
Long live corn tortillas, they are one food I cannot do without! I just need to find a new source in Europe for either the flour or the tortillas themselves...
- Radman said...
My mother used to use a tortilla press to make Indian rotis and parathas. same concept.
- Anonymous said...
It never occurred to me to make my own Tortillas until I was at the Northeast Market in Baltimore City last week. Amid the fried chicken and deli stands, I found a stand selling Mexican and Central American food. I was about to order some tacos, but was surprised to find a hand-written sign advertising Valeadas for $3.
I had never heard of them, although now I know that Valeadas (also written as Baleadas) are a Honduran staple, involving a flour tortilla, refried beans, mantequilla, and sometimes egg or avocado.
I ordered one, and watched in amazement as the woman ran to the refrigerator and pulled out a tupperware bowl full of dough balls. Right in front of me, she fried up two fresh tortillas, and all I could think was, "oh yeah, I'm totally doing that."
The food was great, and now I've ordered a metal press from Amazon. I'm glad to have found your blog, so that I can experiment with the recipes.
For what it's worth, I've found that most common, everyday foods from around the world -- bagels, matzoh balls, pizza dough -- are not all that hard to make. Which, I suppose, accounts for all the people around the world who are not dead from starvation.
-- Brad from Baltimore
P.S. My friend Tricia grew up in Puerto Rico, and tells stories of her abuelita's tortillas which were so fluffy you could peel them in half lengthwise, while they were still warm and steaming.
- Noor said...
I love love love your blog. I am from TN so I appreciate all this Southern food. I am also homesick, I am an expat in the Middle East now..
- Lauren said...
I've started making my own flour and corn tortillas. I'm having problems working with the homemade corn tortillas, though. They seem so fragile compared to store bought. Today I made enchiladas, and no matter how I prepared the thing (briefly fried in oil, longer fried in oil, no oil just dipped in sauce, dipped in sauce then microwaved to warm)every single one of the tortillas cracked while trying to roll it. So they'll taste like enchiladas, but they're going to look funny. I tried using them to make fried tacos, and I couldn't get crispy, just chewy. So what am I doing wrong?
- Lisa (Homesick Texan) said...
Lauren--It sounds like they may be too thick. Try using less on the press. And when you fry them, your oil may not be hot enough or you may not be frying them long enough.
- Jeanne said...
Hi! I am thinking about selling homemade flour tortillas on the web. I live in New Mexico, grew up eating them hot from my mother's hands every day, two times a day. Crazy women, spoiled dad. You can pretty much buy them commercially across the country now, but they aren't like my mom's. I am looking for feedback, would you buy them? They freeze well. Stay separated so you can just pop one out and warm it up. Let me know.
PS: I didn't see anyone mention hot tortillas with fried eggs in the morning. Yummmmm
- Lisa (Homesick Texan) said...
Jeanne--I'm sure someone would be interested.
- Melanie said...
I am currently living in Kenya, East Africa and I've looked everywhere for a corn tortilla recipe without masa harina. I can't buy that anywhere here. Do you have a recipe without the harina or is there something I can substitute?
- Lisa (Homesick Texan) said...
Melanie--Without masa harina, you'd need to nixtamalize your corn and then grind it to make masa. I don't know how to do this, unfortunately.
- Kate said...
Thank you so much for this recipe! We left Texas over a year ago and were missing corn tortillas like crazy. I'm not much of a cook, but your recipe seemed simple, and it was! We planned for fajitas, but ended up sitting around the table eating tortillas and butter. Thanks!
- Ashley- Buchanan County said...
My fiance's mother is bringing me back a big iron- square press from Guanajuato! I love making homemade corn tortillas- the ones in the packages smell and taste like vinegar, disgusting. I have never had luck making them between books or rolling them with a pin, but I do want to share that when I make them on the square press I take a plastic sack (like the ones you get from grocery stores), cut a long rectangle out of it to fit the press, wash the plastic, dry it, and use that instead of a freezer bag. Works great also to peel the tortillas off the plastic!
- Vi said...
I remember viewing this recipe ages ago and getting a little sad at the fact that I had no tortilla press - well after looking closely at the picture and rifling through a few websites, I just realised that I've had one in the kitchen my whole life. That is a roti/chapati press! No joke, sold in India, made by Indians. So strange, they're actually identical. Now to track down masa harina...
- Marsha said...
these are fabulous!!! great for tacos, enchiladas, and just about everything! a fellow Texas recommended adding lime juice to the dough to help keep it from tearing; I have done this once, but couldn't tell a difference...possibly I didn't add enough.
- Sunshine from NM said...
I'm from New Mexico and my abuelita died @ 96 years of age. I was a professional cook at a large conference center when a woman started nagging me about white flour and how gross and unhealthy it is. Then after hearing her say. "eat white bread soon yooull be dead", at least a hundred time I told her that she was absolutely right and that was the cause of my 96 yo abuelitas death. I told the woman that my grandma had eaten tortillas all of her short life. :) needless to say she shut up. :) Lizzy
- Rick said...
I have the same tortilla press and I am very happy with it. The plastic serves two purposes. One is to keep the masa from sticking to the press. The second is that it allows you to rotate your tortilla for a second pressing to get it even thinner.
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text:
Golden Ball connects Emporia State student-athletes with communityApril 12, 2011
When they committed to compete for Emporia State University, student-athletes didn't realize that dance lessons were in their future. But when they decided to reach out to their local supporters with a dance, lessons became necessary.
The fifth annual Golden Ball, a dance for those 55 and older, will be from 7 to 9 p.m. Thursday, April 14, in the Colonial Ballroom of ESU's Memorial Union. This year's dance will feature music from the 1950s and '60s. ESU student-athletes participating in the ball learned dances from that era at Sherry's Dance Workshop in Emporia.
"It's really awesome just getting to know folks around the community who come to our games and support us," said Kirsten Ford, president of Student Athlete Advisory Committee. "It's a way to give back."
Ford, a senior on the women's tennis team, has attended the Golden Ball for three years.
"This event continues to grow each year," said Carmen Leeds, associate director of athletics advisor for SAAC, which sponsors the event. "We are grateful to the community for their help in putting on a special evening for the seniors in the Lyon County area."
The event is free, and transportation is available from L-CAT. For those who choose to drive, the Lions Club is providing valet parking.
Corporate sponsors include Clint Bowyer's 79 Fund, Emporia Community Foundation, Emporia's Radio Stations, The Emporia Gazette, Holiday Resort, Horizon Plaza, Presbyterian Manor, Medical Arts Clinic, Newman Regional Health Foundation, Wyndam Place, Sterling House, Dave's Pumping Service and Roberts-Blue-Barnett Funeral Home. Additional services have been donated by Walgreen's, Sharon's Designs, Emporia Floral and Riverside Gardens.
The student-athletes planning to participate are:
- Baseball: Michael Cotter, Justin Maxson, Joe (William) Hosey, Karsten Strelioff,
- Cheerleading: Serena Randolph and Hannah Burris.
- Football: Ben McKaig, Keith Maples, Matt Coursen, Tyler Eckenrode, Brian Dorsey, Jase Hubert, Ray Ray (Vincent) Davis.
- Men's basketball: Robert Pettis, Matt Nelson.
- Soccer: Kat Goscha, Lindsey Allen, Holli Schletzbaum, Jessica Decker.
- Softball: Angela Mahan, Karley Schmelzer.
- Stinger: Dani McConville, Marielle Melvin.
- Tennis: Kirsten Ford, Alex Crowe, Ethan Deckert.
- Track: Will Hohmeier, Kathryn Davison, Ashley Watkins, Lucas San Martin, Jennifer Robinson, Josh (Kelvin) Newland, Doug Marshall.
- Volleyball: Katelyn Schmidtberger, Katelyn Kaiser.
- Women's basketball: Jocelyn Cummings.
- Dual-sport athletes: Brittney Miller, volleyball and women's basketball; Frederick Avery, track and football.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


text:
Published on November 22nd, 2010 | by Jules Yap47
Waooouu! How did you find a TV that fits perfectly with Besta?
Materials: Besta
Description: "How did you find a TV that fits perfectly with Besta?"
It's surprising, but I actually heard many times friends asking me that when looking out our media center installation.
At the beginning of this project, my girlfriend chose the Besta at Ikea and told me that it would fit well in our living room, with plenty of storage place. Fine, but I found that all the TV frames sold by Ikea were ugly and did not provide adequate hiding for all the mess involved with the rather "DIY" style I have.
Then I found the idea of using the Besta TV element, devised to go with sliding doors, but with opening doors, cut to size. My goal was to have the TV included in the neat surface of all the white gloss Besta doors. I also wanted to have access to the back side of the TV, for easier cable modifications. At last I wanted to spare some of the space behind the TV for storage of electronic stuff…
I ended with the solution displayed in the pics.
Installation steps:
- cut a thick (15mm or so) plywood sheet to hold the TV set, with holes for venting and cables access;
- install it in the Besta, keeping in mind the depth of the TV set, so that everything aligns at the end of the trip;
- hang the TV on it. down to the knees, small prayer, everything holds!
- cut the doors to match the size of the tv set. I used first a jigsaw for the rough cut, but for a perfect look, I used a handheld router with a copy bit, with a metallic rule as a guide. I am pretty satisfied with the final result (that was a challenge which my father and brother told me "you'll never have a straight cut on Ikea". Then I added a finishing black liner. I do not mention all the adjustment back and forth steps.
- install doors with a bit of adaptation, since it is not designed for that…
- close everything and enjoy!
- install a fan to force hot air (40-50°C) out. (not yet done)
- drill 2 holes in the bottom, install IR LEDs for Wii bar replacement…
Final steps:
- Wait for the reaction of friends.
- Take pics for ikea hacker
- Pray your TV set do not die, you'll probably end up cutting a new door, and that's painful.
~ Jerome Samson, Paris, France
47 Responses to Waooouu! How did you find a TV that fits perfectly with Besta?
this is all sorts of amazing!
also, I noticed les ogres de barback
This is crafty as f***! Well done, sir. Well done.
I am seriously dying to know how you made the colourful panels. Is that fabric, or wall paper, or what? It looks sooooo goooood.
@Bev Houghton: The color panels are simply fabric inserted between the front glass panel and the cardboard panel of Besta glass doors!
Well mate I'm both jealous and amazed. Keep up the good work, amazing site !
I guess you need to have doors opened to use remote for the players we can see above the TV unit, or did you find a trick?
You're right. But honestly we don't use these players much, and the only ones we use are behind the frosted glass at the bottom of the Besta Boas, where the IR remote signal transmits easily.
Jerome said:"- install a fan to force hot air (40-50°C) out. (not yet done)"
Better than force hot air out is force fresh air in. But the best is two fans, one with filter, on the bottom forcing the fresh air entrance and the other on top to help the hot air come out.
I had this solution on a cpu case made with a Ikea Faktum with a motherbord+cpu, power supply, UPS, NAS, router, etc, inside for years and no dust or hot air inside.
I had 2 12cm fans with air filter for the fresh air and the other one for the hot air. Always putting more air than extracting, keeping air pressure inside from the fresh and filtered air intake. Door sealed. Fans were running at 9VDC instead of 12VDC, so I had no noise issues. Don't forget to wash the filters once a month.
Are you able to tell us what pieces of Besta we need to make the whole unit please? Great work!
ditto on the question posed regarding the first photo? is that a mockup with lines drawn? or what?
This may be a stupid question but how did you do the pretty fabric on the doors, the butterflies and flowers?
Great stuff. Unfortunately our living room is too small for following your hack, but its a huge inspiration. Thanks a lot.
Nice. It would be even nice it TV would be white as well.
Also you need some openings to create air flow. Most TV components should not reach higher then 100 degrees C.
Could somebody please tell me what the inner measures are of the 2 drawer spaces at the top of the Beasta Boas part?
I'm confused. ON the top picture it appears you have split lines through the TV screen, as though it's just drawn onto the doors of the unit. Is the top picture the mock up of what you were going to do, before you did it?
Lenght is 120 cm, height is 90 cm.
Could somebody please tell me what the inner measures are of the 2 drawer spaces at the top of the Beasta Boas part?
what about TV NEEDS TO VENT THE HOT AIR….?
Nice !
On the first picture there is a wallpapper ?
Jerome: I wanted to have something similar to this wall system with an integrated ethanol fireplace which is super sleek: http://www.ecosmartfire.com/en/case-studies/2827/from-idea-to-reality
As the whole systems looks like the BESTA, I came up with the idea of integrating it… and a TV is just not the same
This DEFINITELY is the best hack of this year!!!
@Jerome: I have seen a pretty stunning example here http://www.ecosmartfire.com/en/case-studies/2827/from-idea-to-reality which looks exactly like the Besta furniture. Thus I wanted to kno wheather anybody has some experience and or ideas…
Happy to see that story in Appartment Therapy/unplugged :
@Seven11 : are you sure you want to burn ethanol in a wooden piece of furniture?
With a good TV, you can have a nice fake fireplace… without open fire, and release of lots of CO2 and other things in your quiet living room.
That it so sleek. Looks like it is made in the future, I love the look.
This is great – I was looking for a similar solution to integrate one of those ventless bio-fuel fireplaces. Does anyone have experience with integrating such a fireplace in a Besta? I am not sure if one has to use some special material to shield the wood from the heat of the ventless fireplace. Any recommendations?
@sushibass: I used standard Besta Tofta doors (http://www.ikea.com/us/en/catalog/products/70178467) cut to size. Ikea suggest to combine Besta Boas with sliding doors, but you have then to add one Besta element on each side of the Boas to have room for sliding the doors open, and you end up with at any moment either the Boas or the side elements uncovered.
This might be a stupid question, but I haven't been able to find anything on the Ikea site. What did you use for the actual door panels?! I have the Besta Boas TV unit and a toddler, and love the idea of being able to add the doors (minus holes) to this unit to hide the TV away safely. Great hack, really looks stunning!
j'apprécie tout particulièrement le fond d'écran des ogres
nice job, sinon.
@stefano: if you look carefully, the bottom part is the regular drawers from the Besta TV element, which front face is already semi-transparent glass. I have a IR sensor for the media center remote controller placed there, and other IR-things as well. The only issue so far is the Wii-bar which needs to be centered, and at this place there's a vertical wood bar in the middle!
anyway, feel free to copy and send pics of your set!
Really amazing.
I think I'll copy your hack for the 40″ Samsung for the house we're moving to soon.
I'm thinking to change few things to allow WII, SKY Decoder and PS3 remote controls to work, maybe hiding the receivers behind a plexiglass covered hole.
Anyway, great hack.
My God this is BRILLIANT !
I wish I had a boyfriend as handy and ingenious as you
@all: thanks for the comments, I appreciate very much, since it is my first submission to this wonderful website.
Much of the result quality results from the use of a router with a copy/trimming router bit: jigsaw is not an adequate tool for cutting these glossy thick and hardwood Besta doors.
@wye luon: TV is a 42″ Samsung set weighing about 15kg. so far no problems with that weight. The side wall of the Besta, is a laminated sandwich, quite thick. I only open the system for access to the back, but I think it would not raise more issues to let open for a few hours. On the right side of the TV set, there are resting blockers, so that the weight is distributed on both sides when the system is closed, and used a quite wide opening between the two hinges on the left side, to minimize the effort moment.
@benoit: vent fan is already purchased but not installed yet. I plan to install it rather on the back side of the element (I have 1-2cm free on the back, to compensate for non linearity of the wall).
Another improvement I've planned is to add a small mirror on the left side of the TV, inside the element, to ease the plugging of USB devices,etc. to the left side plugs of the TV (as seen in the last pic).
Un des tous meilleur Hack Ikea.
Et en plus un Frenchi comme moi, youpi…
The result is very impressive Thanks for sharing!
Q: What is the size/weight of the TV? I wonder if the hinge and BESTA side wall will hold up in long run.
Best. Hack. Ever. Stunning!
wow this is brilliant!
Very neat. If it gets too hot in there, a possibility would be to install a vent on the side of the element. Apparently there are some very neatly positioned plants to hide it.
Probably one of the best hacks ever.
By George I think he's done it! Very slick way to house the boob tube. Not much room for error but well worth the effort if you have the skills. I saw a someone mount a 2 way mirror in frame and mount it in front of there flat screen that was pretty slick too. Oh, what lengths we will go to for modernity .
This must be the best looking hack ever, by far.
It looks really neat and futuristic.
Too much prayer involved. Otherwise, this is a sweet hack!
Really, really great work!


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