The great pizza face off!

[Jon Miller]

umm, vegeterrians like beans in their burritos

JM

[Japher]

That doesn't make any sense Oerdin.

[Dinner]

Back when burritos were being invented there were no Vegetarians in Mexico. At least not by choice. Thus your veggie burrito isn't a true burrito or at least isn't authentic.

[molly bloom]

Originally posted by Japher
I can't really think of anything that isn't made better by frying it...

Old soul records.

[Dinner]

Originally posted by Japher
That doesn't make any sense Oerdin.

It makes perfect sense if you know that a real burrito from Northern Mexico or the border region has in it. North of LA it seems all the burrito places steam the tortilla making it soggy and leaky (and forcing them to wrap it in tin foil because the whole thing would fall apart if they didn't) and the insides are mostly just junk filler because it is cheaper then meat.

When I order a carnitas burrito I want it to be mostly carnitas (or carne asada if that's what I order) not 75% rice & beans with just a small bit of meat. Go to San Diego or Baja and when you order a carne asada burrito you will find it is almost entirely filled with carne asada with just a bit of chopped onion, guacamole, and cheese in it. The salsa you put on yourself by getting containers from the salsa bar.

[molly bloom]

Originally posted by Zkribbler
Bah, that's like saying that the frosting on a cake covers up the taste of the cake.

What's underneath pizza toppings? Crust, tomato sauce and a little cheese. Wowie.

You need to eat traditional Italian pizzas, cooked in a wood-fired oven.

It's like the difference between proper bread and those reconstituted slabs of polystyrene you get in hypermarkets.

You could put Stilton or foie gras on top, but it wouldn't make it taste any better.

As for 'Hawaiian' style pineapple pizzas... gak.

Those lahmacun thingies look great...

Arrian


Shall I send one in the post to you ?

[Japher]

It makes perfect sense if you know that a real burrito from Northern Mexico or the border region has in it. North of LA it seems all the burrito places steam the tortilla making it soggy and leaky (and forcing them to wrap it in tin foil because the whole thing would fall apart if they didn't) and the insides are mostly just junk filler because it is cheaper then meat.

When I order a carnitas burrito I want it to be mostly carnitas (or carne asada if that's what I order) not 75% rice & beans with just a small bit of meat. Go to San Diego or Baja and when you order a carne asada burrito you will find it is almost entirely filled with carne asada with just a bit of chopped onion, guacamole, and cheese in it. The salsa you put on yourself by getting containers from the salsa bar.

I've had plenty of "real" burritos, thank you very much, and beans and rice are perfectly acceptable if you want the carbs and fillers. Lightly frying the burrito before or after stuffing is a nice to have to, but isn't always the case. What really doesn't make sense is you comment that the burrito hold's it shape until eaten, duh! Besides, I've had perfectly good burritos that don't fall apart and aren't fried. Perhaps you just need a roller that ain't lazy. Maybe a dominican or something

[Dinner]

Originally posted by molly bloom

You need to eat traditional Italian pizzas, cooked in a wood-fired oven.

Places like Sammy's Wood Fired Pizza and California Pizza Kitchen have always used wood fired stoves. I'm sure there are dozens of other examples around the US which use wood fired stoves.

[Dinner]

Not fried. They toast the tortilla on the stove prior to filling & wrapping it. Unless you ordered a veggie burrito beans & rice are a sure sign of an inferior burrito where the restaurant is trying to fill you up with cheap filler instead of the actual meat you ordered. It's a rule of thumb that is almost always correct.

Imagine if you ordered a steak and they gave you a tiny, tiny steak with a huge order of mashed potatoes and steamed vegetables. It's like that. They charged you for the steak but hardly gave you any at all and tried to disguise it by putting a bunch of cheap junk on the plate.

[Lord Avalon]

I hardly eat pizza anymore, only a handful of times a year. My favorite is pepperoni & Italian sausage on (very) thin crust.

Back in college days we'd get deep dish sometimes, but I preferred the regular crust because I could eat more pieces (and I often skipped the outer crust). (This was before anyone was making thin crust locally.)

I didn't really like Chicago stuffed - too much crust.

No veggies or shrooms!

Ham & pineapple is OK. If that was leftover at work, I wouldn't pass it up.

[Dis]

I love most toppings. Supreme is my favourite choice.

[Dinner]

This is what a burrito should look like:



Mostly the meat you ordered with a bit of finely chopped grilled onions & cilantro, guacamole, and shredded cheese wrapped in a large lightly toasted tortilla. The meat should be marinated for at least 8 hours in a traditional carne asada marinade and cooked on the stove top with real pork lard then chopped into small bight sized strips. A choice of freshly made salsas is a must.

[Wezil]

Originally posted by Oerdin

Mostly the meat you ordered with a bit of finely chopped grilled onions & cilantro, guacamole, and shredded cheese wrapped in a large lightly toasted tortilla. The meat should be marinated for at least 8 hours in a traditional carne asada marinade and cooked on the stove top with real pork lard then chopped into small bight sized strips. A choice of freshly made salsas is a must.

Does it come with a complimentary roll of t.p.?

[MRT144]

Originally posted by Oerdin
This is what a burrito should look like:



Mostly the meat you ordered with a bit of finely chopped grilled onions & cilantro, guacamole, and shredded cheese wrapped in a large lightly toasted tortilla. The meat should be marinated for at least 8 hours in a traditional carne asada marinade and cooked on the stove top with real pork lard then chopped into small bight sized strips. A choice of freshly made salsas is a must.

the steaming thing is a san francisco thing. and it can be taken to absurd disgusting levels just as toasting stuff can. but the steam achieves the same thing that the toasting does; the melting of inside things.

also i like having a "fillers" like rice and refried beans, because believe it or not, i like the taste and texture of them.

at least they arent Seattle abomination burritos that suck hella bad.

[Dinner]

No need of TP the amount of lard is small and used only to grease the stove top but it adds great flavor.