I was just thinking as I was eating a tasty arepa made by Alba Maria that soon I better get on the ball with making these seemingly easy-to-prepare corn cake paddies. For all y'all who don't know, it's all in the temperature of the water (lukewarm) mixed with the corn flour. Also, there is some dexterity required to make them flat (mine are thick & lumpy). As they say, practice makes perfect.
Another comment: yellow corn meal is better tasting, unless it tastes bitter (which means it's past its shelf life)!
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