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Chile Fiend

Melba's Jammin' > wrote in news:barbschaller-
:

> In article 3>,
> Chile Fiend > wrote:
>
>> Here's the typical way it happens.
> (snip)
>> The burritos are constructed as follows;
> (excellent details snipped)
>>
>> Burrito folding takes a little practice to get down. When you get good
>> you can really stuff them full but go light on the first couple to get
>> the technique down.
>
> Got it. I'm okay with folding them.
>
>> Now grab a margarita or Corona and enjoy.
>
> We're XX folks. '-)
>>
>> I'll snap a few photos next batch I make. I have a new camera I'm
having
>> a blast with.
>>
>> -Chris (Chile Fiend)
>
> Thanks, Chris. I appreciate the detail.
>
> I tend to buy flour torts and have them and not use them and I think
> they dry out a bit. I'd love a steam thingy like the folks at Qdoba
> use. :-) Yeah, like I need one of THOSE!!

Heheh. A XX sounds really good right now.

I store my flour tortillas in the fridge in the crisper drawer in ziploc
bag them come in. They last a good 2-3 weeks.

I'm not a fan of the steam thing. Back after high school I worked at a
place called Zantigo where we had a "press" especialy for flour
tortialls. It looked like the iron used to make graphics on T-shirts. 4
Seconds and you had a silky smooth tortilla. 8 Seconds and you has a
crispy flour frisbee (which wasn't all bad mind you).

When we got take over by Taco Hell the quality of the food went right out
the window. They used a steamer for everything and the customers really
complained about "wet soggy" tortillas. I think our Zantigo tortillas
were so good & fresh they didn't need steam, but if they are at all dry a
little moisture will bring them right back to life.