"Paul M. Cook" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Sat, 20 Apr 2013 12:57:46 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
>>> > wrote:
>>> >
>>> >>
>>> >> "sf" > wrote in message
>>> >> ...
>>> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook" >
>>> >> > wrote:
>>> >> >
>>> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
>>> >> >> the
>>> >> >> flame.
>>> >> >> Count to 5. Flip. Count to five.
>>> >> >
>>> >> > I've tried that open flame thing.... and it didn't work as
>>> >> > advertised.
>>> >> > I'll use a pan thank you.
>>> >>
>>> >> Hmmm ... no idea what's up there. Never used any other method
>>> >> meself.
>>> >> Same
>>> >> as all the Mehican joints use too.
>>> >>
>>> > Now I know you're making this up. They don't use an open flame. They
>>> > heat tortillas on their flat grill or they use one of those steamer
>>> > thingies.
>>>
>>> Yeah SF I am lying about a ****ing tortilla. They use open flame all
>>> the
>>> time. So di I. There is no shortage of open flames in any restaurant.
>>> You
>>> don't get the spots of char by heating them on a flat top. And those
>>> little
>>> char bits are quite authentic.
>>>
>>
>> No restaurant does that. Little spots char make it a burned tortilla.
>
> You obviously have never had really good and authentic Mexican food.
>
>

I must concur. I have had a bit of blackening on burrito exteriors, and
this can be accomplished with a griddle. It adds a dimension to the taste.