On 4/20/2013 12:59 PM, sf wrote:
> On Sat, 20 Apr 2013 10:59:27 -0400, jmcquown >
> wrote:
>
>> On 4/20/2013 10:55 AM, sf wrote:
>>> On Sat, 20 Apr 2013 09:52:13 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 4/20/2013 2:12 AM, sf wrote:
>>>>> On Fri, 19 Apr 2013 16:39:38 -0700 (PDT), Kalmia
>>>>> > wrote:
>>>>>
>>>>>> I used to have a tough time keeping my tortillas to stay closed after I filled 'em. Now, I paint enchilada sauce on both sides, fill and close and they seem to stick pretty well. HTH
>>>>>
>>>>> What? Are you frying them? Ick.
>>>>>
>>>>> A good burrito is one eaten held in hand and they are always
>>>>> enclosed with foil. If you insist on putting your burrito on a plate
>>>>> and smothering it in some sauce to eat with a fork... put the flap
>>>>> side down. sheesh! It's not *that* hard to figure out.
>>>>>
>>>>
>>>> No mention of frying. No mention of burritos, either. Given the
>>>> mention of enchilada sauce I guessed enchiladas....
>>>>
>>> Oh? Then why is this thread called "burrito glue"?
>>>
>> DOH! My bad. I was fixated on the need to keep tortillas closed, not
>> the subject line. Sorry!
>>
> No problem, Jill. Just didn't want to you think I'd gone off on my
> own little tangent... they are rolled like huge egg, spring or lumpia
> rolls, place the filling near the edge closest to you, flop the sides
> toward the middle and roll. Put it on the plate flap side down (no
> need for a glue of any kind unless the intention is to fry) and cover
> with sauce.
>
>
I think I'd still rather have enchiladas Using your method of
rolling and plating them then covering with sauce and some nice cheese.

Jill