On Sunday, April 21, 2013 2:48:21 PM UTC-4, Paul M. Cook wrote:
> "Sqwertz" > wrote in message
>
> ...
>
> > On Sat, 20 Apr 2013 15:20:09 -0700, sf wrote:
>
> >
>
> >> On Sat, 20 Apr 2013 15:00:24 -0700, "Paul M. Cook" >
>
> >> wrote:
>
> >>
>
> >>>
>
> >>> Charred and burned are not the same. Is a hamburger with char marks
>
> >>> burned?
>
> >>> Or is it "char-broiled?" And can you deny it adds tot he flavor?
>
> >>>
>
> >>> You lose, SF. This is so typical of you. Admit defeat and accept the
>
> >>> fact
>
> >>> that you were wrong about something. Your ego will live on.
>
> >>>
>
> >> Nope. You can't say "I win" and make it true. Go play trucks with
>
> >> squishy in the middle of a freeway at rush hour.
>
> >
>
> > Cool. I knew I could get in on this ****-fest somehow! You Go Gurls!
>
>
>
>
>
> Calm down squishie. There isn't anything on earth I will share with you.
>
> Nothing. I wouldn't even share a gloat over a cantankerous and irascible
>
> shrew.

Geez, Paul Cock has lowered himself to arguing with the B team and he still can't win. What's next, Cock? Matching wits with the Bovine?

On Sun, 21 Apr 2013 13:32:44 -0500, Sqwertz >
wrote:

>On Sat, 20 Apr 2013 09:32:16 -0600, Janet Bostwick wrote:
>
>> On Sat, 20 Apr 2013 09:04:35 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 19 Apr 2013 23:12:38 -0700, 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.
>>>>
>>>> AS good burrito is one eaten that is held in hand and they are always
>>>> enclosed with foil.
>>>
>>>Foil is for whimps. They should hold together just fine with paper,
>>>too. Even the dufuses at Taco Bell seem to manage that just fine.
>>
>> the foil cinches it for a 'San Francisco-style burrito.'
>
>They're "Mission Style" burritos.
>
>I'm not so sure that foil keeps them warmer than tightly-wrapped
>coated paper. Aluminum conducts thermal energy better than paper
>which would mean it would cool off quicker (assuming room temperature
>and a hot burrito)
>
>-sw

I would think that the flour tortilla would get steamy and icky inside
the foil
Janet US

"Janet Bostwick" > wrote in message
news
> On Sun, 21 Apr 2013 13:32:44 -0500, Sqwertz >
> wrote:
>
>>On Sat, 20 Apr 2013 09:32:16 -0600, Janet Bostwick wrote:
>>
>>> On Sat, 20 Apr 2013 09:04:35 -0500, Sqwertz >
>>> wrote:
>>>
>>>>On Fri, 19 Apr 2013 23:12:38 -0700, 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.
>>>>>
>>>>> AS good burrito is one eaten that is held in hand and they are always
>>>>> enclosed with foil.
>>>>
>>>>Foil is for whimps. They should hold together just fine with paper,
>>>>too. Even the dufuses at Taco Bell seem to manage that just fine.
>>>
>>> the foil cinches it for a 'San Francisco-style burrito.'
>>
>>They're "Mission Style" burritos.
>>
>>I'm not so sure that foil keeps them warmer than tightly-wrapped
>>coated paper. Aluminum conducts thermal energy better than paper
>>which would mean it would cool off quicker (assuming room temperature
>>and a hot burrito)
>>
>>-sw
>
> I would think that the flour tortilla would get steamy and icky inside
> the foil

I always eat them so fast they never get the chance.

"Sqwertz" > wrote in message
...
> On 22 Apr 2013 23:22:36 GMT, notbob wrote:
>
>> On 2013-04-22, Sqwertz > wrote:
>>
>>> Kitchen myth. Urban Legend. Bullshit. It doesn't matter if the
>>> shiny side is in or out. Neither side keeps food warmer or colder or
>>> reflects heat better than the opposite side.
>>
>> This entire thread is nonsense. Burritos are typically made with
>> flour tortilla. If it keeps flopping open, you need a big dia flr
>> tortilla. End of story.
>
> Problem is that many people don't have access to decent burrito
> tortillas - 12-14" wide and thin. Most are too thick. Not warming
> them up doesn't help either.

Or he/she is not rolling them right. I can't remember now if I saw written
directions with diagram or if I saw this on TV but I was doing them wrong!
I was doing them the way I saw someone else do them. Let me see if I can
find it online.

Here is one but it has an open end.

http://www.ehow.com/how_8099957_roll-wrap-burrito.html

This is how I do it:

http://www.wikihow.com/Roll-a-Burrito

As you can see, they said the biggest mistake was in putting too much
filling in. *raises hand* Guilty! If you think about it, those frozen
ones that you can buy do not have a lot of filling in them. If you do want
a really big one, they now make huge tortillas.

Mary tries to usurp Shelley's BS Chair.

> Shiny side in is especially important for flour tortillas. Gives them an
> opportunity for reflection.

Whom are you trying to bait, Mary? You got sqwishy, but then Blotclot told you
off. Who's left -- Babbsy? Julieee?

I say, give it up. Go tune up your BBQ truck.