Bryan-TGWWW wrote:

> If you eat at restaurants where to food is as crappy as frozen
> taquitos from the freakin' grocery store, then you're hopeless
> anyway. And what does putting frozen prepared foods into the oven
> have to do with cooking?
>
> Perhaps I'm being too judgmental

I think you are. The terms being discussed are of interest to those of
us who make things like this in our kitchens, which is cooking.

Around here, we only seem to use soft flour tortillas or soft brown rice
tortillas for the the gluten-free. I couldn't tell you why but if we're
going to use corn tortillas, they'd be the hard kind and we don't do
that very often. Soft flour and brown rice tortillas keep forever in
the refrigerator, and they seem to do OK fronzen, too - on the whole,
they seems to last a lot longer than bread without getting stale, nice
things to have in busy lives.

A favorite dinner around here is to cook up some ground beef, and then
just put out soft tortillas, chopped lettuce, some sort of fresh salsa,
guacamole, grated cheddar cheese, and sour cream, and let everyone put
it together in whatever ratios they like. The only cooking that gets
done is browning the beef and grating the cheese - everything else is
usually store-bought in the interest of time although I'm hankering to
try making the fresh salsa when the weather gets warmer. We've made
guacamole in the past but it doesn't keep well at all and we don't
really use it for anything else so we tend to buy it already made.

Not exactly what one would call cooking either, but it still feels
better to us than buying take-out or frozen food.

Just my opinion, your mileage may vary.

-S-