How are you cooking them? Not these but the ones that break?
Iāve tried soo many ways lol. Skillet, microwave with damp paper towels, microwave with no power towels, straight out of the bagā¦ theyāre just brittle and canāt withstand a robust filling.
These new ones though, like a delicious edible duffle bag.
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I get some white corn ones off the shelf that I cook on a griddle, med. heat with a super light touch of evo or butter, maybe 30 sec. per side, and they are awesome. For a good while they were my go to carb/bread substitute.
They do get tough though, like beyond enjoyable if over cooked.
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Iāve only bought the yellow of these, but should probably switch it up with some white corn. Yeah if left on a little too long the texture gets a bit compromised.
A touch of butter sounds like a solid addition - or bacon grease. Or both.
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Bacon makes everything better.
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I use a little oil to grill them and few seconds of each side, then ādryā them with a paper towel. Also double them for tacos. I LOVE corn tortillas.
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Does it?
Sometimes I feel like one of the colors has been removed from the world without cured meats.
Just kidding and being overly dramatic.
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I didnāt try bacon until I was around 16-17 (Jewish). I can confirm its fantastic, IMO itās not over-rated.
Whenever I eat pork I have to do so outside of the house and away from my family 
@SkyzykS
Salami is also fantastic!
From the food porn thread:
My old favorite was a maple ham and sautĆ©ed chanterelle omelet. Iād usually have 2 of them every Saturday and Sunday for breakfast.
Thereās about 1100 mg. of sodium in each one though, soā¦
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Ooh. Yeah corn > flour all day, especially homemade.
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Friends have been āsober shamingā me since I stopped consuming alcohol socially because I donāt need to maintain my alcohol tolerance for entertaining rowdy clients anymore.
I donāt get it.
For fuckās sake, I ENVY people who feel good from drinking alcohol because I DONāT. It has no effect on my mood at all. This isnāt abstinence. Itās just āI donāt care for itā.
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Flame free: I saw āPractical Programmingā and got excited. And then I saw the rest.
Actuallyā¦ Baker really doesnāt fall under the typical SS model you see spewed on line. Shocker ā¦ he actually uses body part splits in his programming. Depending on the level of the individual.
For most people itās not too bad, but I have a particularly violent swing and take it pretty seriously - my swing speed is right around the median swing speed on the PGA tour, maybe a little faster than the tour average. I finished the trip with some soreness in my knees and elbows, but my back held up really well so Iām happy with that. Last year I could barely walk after because my back hurt so bad, thatās why I set the chiro appointment this year. haha
That just gave me an idea- pop tart for meat heads!
Bacon and potato purĆ©e filled puff pastry squares- complete with a square or two of cheese melted on top for āfrostingā
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I confess I have become āthat guyā when it comes to going on a trip
But shoutout to Biotest/T Nation for the finibars.
Also, I realize I am such a spoiled lifter, because packing for the trip I had the dialogue of āIāll leave my GOOD weightlifting shoes at home and just bring that extra pair, and Iāll leave behind my good Inzer belt and bring my spare Inzer belt instead.ā
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I havenāt. Iāll have to look for it. Almost time to winter 'bulk" anyway.
Are those cans of chicken breast?
Yup. Big staple in my diet.
Never seen those here in the UK.