[HN Gopher] Engineering students create edible adhesive tape to ...
___________________________________________________________________
Engineering students create edible adhesive tape to keep burrito
wrapped tightly
Author : zdw
Score : 181 points
Date : 2022-05-21 15:53 UTC (7 hours ago)
(HTM) web link (boingboing.net)
(TXT) w3m dump (boingboing.net)
| photochemsyn wrote:
| Looks like fruit leather, which would probably work as well...
| however, it's unlikely this would be optimal for a non-dry
| burrito.
| tehsauce wrote:
| I thought that was just called a tortilla?
| greenthrow wrote:
| Edible adhesives have been around forever. Another case of poor
| quality "science" journalism just reprinting press releases
| without any kind of independent validation or context.
| inglor_cz wrote:
| What about their taste? Can they feel neutral or do they get in
| the way?
|
| Edit: interesting that somebody bothered to downvote a mere
| question. That does not seem to be very hacker-like.
| nobodyandproud wrote:
| rob_c wrote:
| Wish they would have said. But then is it "safe" to eat a
| lump of the stuff, fast food standards and all...
| ben_w wrote:
| Asking about the new one or the old ones?
|
| It would be good to know what the new one tastes/feels like.
|
| As for existing methods... well, could be a thousand
| different flavours and textures. For example, and obviously
| this isn't what the people in the article are doing, I often
| use molten cheese to seal tortilla wraps in my home cooking.
| TheDudeMan wrote:
| That plus readers upvoting on title alone --> front page!
| rob_c wrote:
| Good luck chances are commenting on "science" will get the
| comment deaded by the mods...
| voldacar wrote:
| Since you have to wet it, I assume it's made of some kind of
| starch?
| [deleted]
| daniel-cussen wrote:
| To the other posters, maybe this has merit.
| vinyl7 wrote:
| I learned how to make Samosas. They used water and flour to seal
| the pastry, I assume something like that could be used for
| burritos?
| OJFord wrote:
| That's common in all sorts of pastry, but that's done pre-bake.
| A burrito is (bread not pastry and) wrapped post-baking. It may
| help a little, but probably also unwelcome moistness at the
| quantity it would take to do anything.
| amelius wrote:
| Sushi rolls also stay together pretty well, so there's probably
| more ways to go about it.
| RosanaAnaDana wrote:
| Burritos stay together perfectly fine if you know how to wrap
| them and use the right size tortilla for whatever size burrito
| you are making.
| xcambar wrote:
| They're called maki, specifically, if we think of the same
| thing.
| jabbany wrote:
| Maki is just Japanese for "roll"
| humanistbot wrote:
| A properly wrapped burrito doesn't need edible adhesive tape.
|
| Edit: Also, does the photo of the tape look a little like mold?
| chefandy wrote:
| It does look like mold with the added dye. I'm sure they were
| more concerned with the technical feasibility of using it with
| food safe dye than how it looked-- which is fine. That's what
| engineers do.
|
| But that's why culinary school curriculums are a combination of
| art school and a trade school rather than a branch of applied
| chemistry, and why industrial food manufacturers employ chefs
| in test kitchens rather than having food scientists do it all.
| Aesthetics aren't a technical problem to be overcome-- it's an
| entirely different mode of reasoning about something. Deep
| understanding of the underlying mechanics isn't required-- it
| might actually be a hinderance. I'll bet doctors have an
| exceptionally hard time with life drawing, for example.
| dpweb wrote:
| Depending on user (the burrito maker) to perform correctly is a
| major engineering mistake
| ruined wrote:
| by that definition, everything is a mistake
|
| burrito is just the word for doing it correctly.
| gdulli wrote:
| Certain shops I go to consistently do it right. Chipotle does
| it consistently badly. They might have high turnover due to
| poor working conditions and can't keep up with training people
| to do it well. So they'd benefit from this kind of aid.
| vntok wrote:
| So? Evidently people who properly wrap their tacos "all the
| time, every time", aren't the target of such an invention.
| deltaonefour wrote:
| They are targets. You need to think ahead. Learned knowledge
| is used space. By replacing knowledge with tape you have
| effectively eliminated millions of gigabytes of memory wasted
| by thousands of burrito wrappers across the world holding
| this useless knowledge in their heads.
|
| While current knowledge can't be unlearned the skill of
| proper burrito wrapping is similar to the skill of dialing a
| rotary phone or using manual gear shift in a car. The future
| of burrito wrapping is via tape. You sound like my grandpa
| telling me how he walk 10 feet to school everyday instead of
| riding a Segway.
| guerrilla wrote:
| > using manual gear shift in a car.
|
| Which is useful everywhere but suburbia which is why it's
| still popular and mandatory in driver's education in
| Europe?
| rubicon33 wrote:
| Once you learn how to do it it's very easy, and even helps
| spread the burrito contents along the inside.
|
| People really should just learn to wrap their burritos it's
| fun and the dense bottom park provides a wonderful texture.
| jimmaswell wrote:
| But I assume this invention lets you make much larger
| burritos for the same size tortilla, which is pretty cool.
| boomboomsubban wrote:
| The first one? It's colored with dye to be visible, the second
| one is what the actual tape would look like.
| 2OEH8eoCRo0 wrote:
| That requires me to learn a skill though (burrito wrapping).
| dheera wrote:
| Normally when asking for a burrito you tell them the toppings
| one by one, never all at once. Withholding information is the
| best way to get an overstuffed burrito and your money's worth.
|
| They're hard to wrap properly, so tape might help.
| RosanaAnaDana wrote:
| If you are referring to Chipotle as your northstar for what a
| burrito is, I'm sorry but I'm not sure you are qualified to
| weigh in on burrito construction?
|
| Chipotle is to burritos as Little Caesars is to pizza. I mean
| technically maybe(?), but whats the point?
| clairity wrote:
| > "Chipotle is to burritos as Little Caesars is to pizza."
|
| yah, the best burritos and tacos are from a street cart on
| the corner or a little hut restaurant, otherwise it's
| probably manufactured food, no matter what the brand tries
| to sell you, since the overhead costs (rent, especially)
| drown out all the other concerns like taste.
|
| i personally wouldn't want this tape on my burrito, because
| i tear off all the excess tortilla to get a better
| yumminess ratio.
| JoeAltmaier wrote:
| Pizza is like sex - even when it's bad, its good.
|
| So, are burritos the same way?
| jimmaswell wrote:
| I've noticed some variation between locations, but when
| it's good it's great. It's all fresh, well-seasoned, high
| quality ingredients. How is it anything comparable to the
| cheapest pizza you can buy? Maybe Taco Bell but definitely
| not Chipotle.
| SteveNuts wrote:
| Double wrap is the key
| Avicebron wrote:
| this guy chipotles
| stjohnswarts wrote:
| This is why I prefer ordering with the app, they see the
| whole list of what you want and don't have to go through the
| mental effort of wondering how much of what to use as they
| don't know how many stuffings you want.
| supernewton wrote:
| I imagine university dining halls often aren't "properly"
| wrapping their burritos and may be part of the motivation
| behind this invention :)
| SOLAR_FIELDS wrote:
| For those curious what a properly wrapped burrito is like: I
| was taught to do it as follows (worked at a burrito joint, not
| Chipotle):
|
| - Lay out your tortilla flat with all ingredients on top. Try
| not to overstuff for the first time you try this because
| getting it right takes a bit of practice
|
| - Place the tortilla in front of you, ideally positioning the
| ingredients in a line running perpendicular to your field of
| vision (straight ahead).
|
| - Take each hand, make the "sign of the horns"[0], except stick
| your thumb out instead of placing it against your fingers like
| in the article.
|
| - Gently fold inward the left and right sides of the tortilla
| about 1 inch/2.5cm (this is slightly variable depending on
| tortilla size and ingredient stuffing, but a good rule of
| thumb) using your horn fingers and slide your thumbs under the
| area of the tortilla closest to you.
|
| - Use your thumbs to push up and roll the tortilla away from
| you, trying to position the edge being rolled such that it
| grabs all of the ingredients when you close the burrito. Keep
| your horn fingers in the tortilla during this step and roll as
| tightly as possible.
|
| - Once you have rolled the tortilla such that it covers all
| ingredients, push the top of the tortilla back towards you as
| tightly as you can before removing your horn fingers and then
| use your hands to finish tucking and wrapping as tightly as
| possible.
|
| If done correctly, you should have a wrapped burrito that can
| be held and eaten without any sort of wrapping or worry about
| ingredients falling out from either side.
|
| 0: https://en.wikipedia.org/wiki/Sign_of_the_horns
| giantrobot wrote:
| The key is to not overfill the damned tortilla. The top and
| bottom "flaps" should be able to fold down to the middle of
| the ingredients. If they can't at least fold down that far
| your burrito will deconstruct itself mid-meal. I like to
| create a polar burrito where the bottom flap reaches _past_
| the ingredient center to give more surface to attach to the
| side flaps. I 'm ok if the top flap isn't super secure as
| it's eaten in the first two bites.
|
| An inedible wrap should _not_ be the only thing keeping the
| burrito together. Biting the burrito will cause it to leak
| inside that wrap then it makes a mess. Overstuffing a burrito
| might give you more food but at the expense of the burrito
| being an entirely self contained unit of perfection.
|
| Also if you've got store bought tortillas stick a damp paper
| towel between them and microwave them for 10-20 seconds on a
| plate. You'll get a partial steam and they'll be more pliable
| and you'll get an easier wrapping experience and a superior
| burrito over a tortilla fresh out of the package.
| Kaibeezy wrote:
| Concur:
|
| - Absolutely have to nuke the tortilla or it won't flex. 45
| seconds with the cheese (UK grated 4-cheese blend from
| As/co works great) until it just goes melty. Have the
| fillings ready and work fast, it stiffens right up.
|
| - Don't overstuff. UK "white wraps" are too damn small :|
| cleansingfire wrote:
| The steamers they use at burrito shops make the flour
| tortillas soft and flexible so they can wrap, fold, &
| stretch without breaking, and the steam moistened flour
| sticks to itself better when wrapped.
| giantrobot wrote:
| Steamers are well and good but not typically found in
| people's kitchens. Microwaving pre-packaged tortillas is
| an easy way to make them burrito-capable. Even "good"
| packaged tortillas benefit from the microwave treatment.
| giantrobot wrote:
| With a small tortilla you can eschew structural purity
| and leave the top of the burrito open. In such cases if
| the bottom flap can fold up 1/3rd the way from the bottom
| on the ingredients you're probably good. Then wrap the
| sides in tightly and plate with the solid "back" of the
| burrito down. It'll last long enough to serve without the
| contents spilling. If wrapped well enough you can still
| eat it with one hand.
| woojoo666 wrote:
| This was invented by university students, who are known to
| fill burritos past theoretical limits
| mauvehaus wrote:
| Do you have a video of this being executed as described? I
| lack burrito shells and filling, and am having a hard time
| following your description.
| dekhn wrote:
| https://www.youtube.com/watch?v=XlirQ2SeGTw and many
| others.
| throwaway1777 wrote:
| This is not needed if you know how to wrap a burrito correctly.
| Keep the training wheels on if you want.
| glitcher wrote:
| I eat burritos almost daily, and I don't see this as a problem
| that needed solving. But perhaps it may have usefulness in other
| creative applications?
| Justin_K wrote:
| I see the opening pic with a cold, raw tortilla and thought,
| they're already doing it wrong. Go to a good Mexican restaurant
| and learn how to prepare food properly, then you'll see this tape
| is unnecessary. Maybe I'm spoiled in CA but this is a solution
| vin search of a problem.
| rob_c wrote:
| Nope. Not eating that even without food dye... Enjoy the
| chemicals
| SteveNuts wrote:
| Isn't everything a chemical?
| OJFord wrote:
| This is quite a boring argument, not really to defend GP's
| comment, but you know what they meant. There's plenty of
| 'processed crap' - whatever you want to call it - that I
| don't want to eat that, fine sure, is no more 'chemical' than
| the raw ingredients I'm using at home.
| detritus wrote:
| Ignorance isn't.
| ben_w wrote:
| Not _strictly_ everything is chemical in nature, just all the
| things that can physically be swallowed.
| dekhn wrote:
| bare subatomic particles are not chemicals.
| ihumanable wrote:
| I'm trying to eat healthy, I'll take a large cup of protons
| please.
| esjeon wrote:
| I never knew this was a thing. In CJK, people use rice to make
| adhesive paste. This sounds like the NASA-ballpen-and-Russian-
| pencil story.
| MikeDelta wrote:
| Time to update the list of adhesive tapes on Wikipedia, featured
| and discussed on HN:
| https://news.ycombinator.com/item?id=31043179
| darkblackcorner wrote:
| sedatk wrote:
| Gastronomy of burrito is strange. Rice in a wrap doesn't sound
| right to me. Filling but bland. It's probably the worst type of
| wrap I've had. How it got so popular is a mystery to me.
| heavyset_go wrote:
| It's cheap filler.
| sydthrowaway wrote:
| You must be raised outside of california
| schwartzworld wrote:
| All the burrito places near me steam their tortillas, which seems
| to make them sticky enough to not require this product.
| JoeAltmaier wrote:
| Is that what makes them so gummy and disgusting! I never knew.
| Got one that way takeout, got to my office, tried to unwrap and
| it stuck to the wrapper and split into a gooey half-stripped
| burrito and half-gummed wrapper. Dropped the whole mess into
| the trash can and never went back.
| pengaru wrote:
| Well that sure looks appetizing.
| izzydata wrote:
| Edible tape? There are so many pre-existing foods that get sticky
| when wet. Like seaweed wrap.
| dieselgate wrote:
| In my personal experience flour tortillas would fall into that
| category
| danans wrote:
| I think the Vietnamese invented something similar long ago (rice
| paper) and it's transparent too!
| almog wrote:
| I'd guess it might be an upgraded Nori?
| Jason_Protell wrote:
| A young girl created "Edible Taco Tape" over 20 years ago. Her
| invention was featured on the Nickelodeon show Figure It Out.
| https://www.youtube.com/watch?v=nLFjuVyP_n0
| systemvoltage wrote:
| A burrito is just a rolled up large Taco. Bring downvotes.
| RosanaAnaDana wrote:
| You understand neither burritos nor tacos.
| [deleted]
| systemvoltage wrote:
| Go ahead. Explain yourself.
| RosanaAnaDana wrote:
| A taco is a small, to be held in the hand, street food
| predating the Spanish empire in southern Mexico and
| central america (Parker, 2006). It is composed of a small
| amount of meat or fish on a corn flatbread, usually with
| some amount of pico de gallo or salsa, and often with
| lime over it. Some key elements is that its a 'single
| ingredient' dish, it be hand held, and it be served fresh
| (traditionally as street food). Carne asada, al pastor,
| fried fish, etc. represent reasonable taco fillings and
| are not 'combined' with other, filler type ingredients,
| like beans or rice. There is another mexican dish, the
| tostada which incorporates those ingredients. A tostada
| is not a taco. A taco needs to be able to be picked up
| and eaten with one hand. That means it can not be over
| filled and it shouldn't be. If you want more food, order
| more tacos.
|
| A burrito is as well a single ingredient food (read: no
| fillers like beans and rice unless that is specifically
| the single ingredient in the burrito). The primary
| difference is that a burrito is usually on flour
| tortillas and is wrapped to be held with two hands, often
| having substantially more content than a taco, which is
| specifically intended to be eaten with one hand.
|
| The biggest criticism I'm raising is the American
| (outside of border states like CA, AZ, NM, and TX where
| they don't put up with that shit) tendency to accept
| cheaper, filler ingredients as primary to the contents of
| a burrito. This is a serious departure, where in border
| states and mexico, burritos might come with rice and
| beans on the side, they are never substituted as primary
| ingredients.
|
| The broadest point is that there are many many ways of
| combining some filling, tortillas, and other ingredients.
| Just because it has those components does not a taco or
| burrito make.
|
| Parker, 2006, https://web.archive.org/web/20080502160526/
| http://www.iccjou...
| canjobear wrote:
| Your argument is based on a prescriptive definition of
| "burrito" which does not match how the vast majority of
| English speakers use it. I can make any arbitrary
| taxonomy work by simply redefining the terms in a
| restrictive way, but in doing so, nothing is
| accomplished. It's a form of the "no true Scotsman"
| fallacy, in this case no true burrito.
| systemvoltage wrote:
| Holyshit, I concede! This is peak HN :-). Thanks for the
| lesson honestly.
| ramesh31 wrote:
| From one taco elitist to another, thank you.
| robonerd wrote:
| > _The biggest criticism I 'm raising is the American
| (outside of border states like CA, AZ, NM, and TX where
| they don't put up with that shit) tendency to accept
| cheaper, filler ingredients as primary to the contents of
| a burrito._
|
| But rice and beans taste _good_. Even rice and beans
| alone is really tasty. Wrap it up in a tortilla with hot
| sauce and sour cream.. delicious! The meat sweetens the
| deal, but I can easily enjoy a burrito with no meat.
|
| Whether you call that a burrito or make up some other
| word for it makes little difference, it is what it is,
| and it tastes damn good. It tastes great whether you call
| it a burrito or a _' rice-and-beans wrap with pork'_.
| wl wrote:
| That burrito definition excludes the Mission burrito, a
| grievous error.
| dekhn wrote:
| Think of it like a feature in machine learning- there are
| many burritos, some of which have the "rice inside" bit
| and the "beans inside" bits set to one. Burritos
| themselves exist within wrappspace
| (https://worldwrapps.com/) which themselves are within
| the "self-contained food manifold".
| serenitylater wrote:
| hbarka wrote:
| Who else survived from starving in college thanks to Taco
| Tuesdays? The trick was to make two tacos from one
| because it was always served with two layers of the
| flatbread. The flatbread was sometimes corn, sometimes
| flour, but it was always generously served double layers.
|
| Curious which is the traditional, the soft taco or the
| hard shell we know of from that franchise with a bell?
| 7speter wrote:
| Its not supposed to be flatbread though, its a tortilla
| dekhn wrote:
| Wouldn't you place tortilla in the general flatbread
| category? Every culture has a flatbread.
| thaumasiotes wrote:
| > Every culture has a flatbread.
|
| They do? Bread in any form is not a major element of
| every culture. The Hawaiian equivalent seems to have been
| poi, which isn't even solid.
| 7speter wrote:
| I guess now that I looked it up. Wikipedia calls it a
| flatbread but it has more in common with a biscuit since
| its unleavened and usually made with lard...
| dekhn wrote:
| think of leavening (either via yeast or chemical means)
| and lard as just extra feature bits in the larger
| flatbread space.
| hbarka wrote:
| We need to hang out in the park next to a taco truck and
| hash this out. The least convincing buys a round for all.
| dekhn wrote:
| historically, tacos were made soft (tortillas) but the
| tortilla can also be toasted to make it crispy. The taco
| is definitely one of the "truly from the old world, thing
| that people ate 4,000 years ago that is not too
| dissimilar to what you can get from a taco truck today"
| grayclhn wrote:
| > The biggest criticism I'm raising is the American
| (outside of border states like CA, AZ, NM, and TX where
| they don't put up with that shit) tendency to accept
| cheaper, filler ingredients as primary to the contents of
| a burrito.
|
| Having lived in San Diego and SF... they do indeed put up
| with that shit in many parts of those border states.
|
| Fantastic comment, though. :)
| moron4hire wrote:
| By this definition, eating a slice of New York Style
| pizza topped with pepperoni in the traditional way
| (folded in half, standing outside) is a taco. Which is
| patently absurd.
|
| How 'bout this definition: I'll eat whatever I want, call
| it whatever I want, and there's not a damn thing you can
| do about it, because this isn't France and you're never
| gonna get a law passed on it. As they say in various kink
| communities, "don't yuck my yum".
| felipemnoa wrote:
| Heretic! To the fires with you! A taco uses tortillas...
| moron4hire wrote:
| I actually hate New York Style pizza, and one of the
| reasons is the crust is so thin and flat.
|
| The other reason being you have to subject yourself to
| going to New York to get it, and nobody should have to do
| that to themselves.
| dekhn wrote:
| I generally agree with most of your assessments and
| classifications, but: I can definitely eat a tostada with
| one hand (if it's crispy). To me, a taco is a folded
| tostada (when I worked at a mexican restaurant, we also
| had a bowl-shaped tostada ("salad in a bread bowl"). To
| me, that is a continuum. The ingredients are a bit less
| important (my preference is al pastor on a steamed soft
| corn tortilla).
|
| The moment you "wrap" (fully enclose in a tubular way), I
| think it moves to a different part of the embedded space
| which includes all wraps (https://worldwrapps.com/). The
| mission-style burrito definitely has the "rice and beans
| inside" in addition to the primary (meat, veggie,
| whatever), this sounds very much like the "in Texas,
| chili doesn't have beans" argument.
| jhgb wrote:
| What exactly is a "single ingredient dish" to you? This
| "Pico de gallo" thing already consists of multiple
| ingredients -- or so Wikipedia tells me. So does salsa,
| if I understand it correctly. Your notion of "single
| ingredient" must be different from mine.
| ghaff wrote:
| I assume they mean typically a single protein.
| [deleted]
| lostlogin wrote:
| The 'No true burrito' argument.
|
| https://en.m.wikipedia.org/wiki/No_true_Scotsman
| bbkane wrote:
| This is a great description for the original, most pure
| definition of taco. However, people interpret foods
| differently over time and space (just look at what
| "pizza" has meant for different areas over time), and, in
| my opinion, this evolution is natural and shouldn't be
| looked down upon.
| mvid wrote:
| The pure definition, though, is still the common
| definition in most of Central America and in Latino
| communities. Feels odd to erase that correct, active
| definition because it was used for marketing unrelated
| things in unrelated places
| sampo wrote:
| > Feels odd to erase that correct, active definition
|
| I think this is because Americans feel big-brotherly
| protective (in a creepy way) about their Latin American
| communities.
|
| Altered versions of e.g. Italian food (e.g. pasta
| carbonara with cream, deep dish pizza, submarine
| sandwiches, chicken parmesan), Japanese food (California
| roll, Philadelphia roll), Chinese food (fortune cookies,
| General Tso's chicken, beef and broccoli) don't cause
| similar reactions.
| jhgb wrote:
| Let me know once people in the US stop referring to meat-
| filled pastry as "kolace". I was horrified to find out
| about that. But I wouldn't hold my breath on that one
| either.
| cleansingfire wrote:
| The only place I've seen kolatches (sp.) was fifty years
| ago in the little town of West, TX (and it's not really
| in West Texas, but more in between Fort Worth and
| Austin.) Those were pastries filled with various
| delicious things, including sausage and fruit.) I don't
| think I've ever seen kolatches anywhere else. I'd love to
| find more, and learn the difference. They are far from
| common in the USA sadly.
| selimthegrim wrote:
| They can be found quite easily in Austin and New Orleans.
| jhgb wrote:
| I'm not sure I could tell you anything more than
| Wikipedia can already tell you in my stead. Sausages
| simply have nothing to do with kolace; kolace are
| basically sweets. You wouldn't put a sausage in a cake
| either, I'm sure.
| buildsjets wrote:
| I sure as heck would put a sausage in a cake, and I do so
| frequently. It's delicious, and it's called "Pigs in a
| Blanket."
|
| https://reluctantentertainer.com/buttermilk-pancake-pigs-
| in-...
| jhgb wrote:
| Isn't that massively stretching the definition of a
| "cake"? When I wrote "cake", I meant this: https://en.wik
| ipedia.org/wiki/Cake#/media/File:Pound_layer_c... -- do
| you put a sausage in those?
| t-3 wrote:
| Never heard of 'em. Is it like a pasty?
| jhgb wrote:
| It's supposed to look like this https://cs.wikipedia.org/
| wiki/Kol%C3%A1%C4%8D#/media/Soubor:... , but apparently
| in the US, some people put meat in them, when they're
| actually supposed to be filled with prune plum spread
| ("povidla") or some other fruit filling, poppy seed
| filling, or quark.
| bsg75 wrote:
| Pasty - a term I did expect to see on HN.
|
| Referring to the Finnish variety or other ?
| t-3 wrote:
| Yep, I have a lot of family in Copper Country.
| reaperducer wrote:
| _Let me know once people in the US stop referring to
| meat-filled pastry as "kolace"._
|
| Kolaches mean different things in different parts of the
| U.S.
|
| In Chicago, they're often filled with sweet things, and
| sold by mom-and-pop shops and bakeries.
|
| In Houston, they're mainly for breakfast, with things
| like eggs, bacon, sausage, brisket, etc. and sold by
| chains like Shipley's and Kolache Factory:
| https://kolachefactory.com
|
| Recently, the Houston version of kolaches has made
| inroads into Chicago: https://www.howdykolache.com
| jhgb wrote:
| Yeah, and eggs, bacons, sausages, and briskets have no
| business being in a sweet dish such as kolac (which looks
| like this: https://cs.wikipedia.org/wiki/Kol%C3%A1%C4%8D#
| /media/Soubor:...).
| reaperducer wrote:
| That looks like a topless paczki.
|
| https://en.m.wikipedia.org/wiki/Paczki
|
| Paczki Day is almost as big a holiday in Chicago as
| Casimir Pulaski Day.
| ghaff wrote:
| I've enjoyed many good breakfast burritos in Austin but
| won't oder them most places because, as you say, they
| tend to be stuffed with filler. Tacos can suffer from
| this too--I'm sure there must be some pork under all this
| cabbage--but you can usually get rid of some of the
| filler and there's not as much room to stuff a lot of it
| in anyway.
| Dylan16807 wrote:
| > A burrito is as well a single ingredient food
|
| No they're not.
| dgellow wrote:
| Aren't tacos very different things in different places? You
| and the person you answer to may be talking past each other
| if you have a different idea of what a tacos is in your
| mind.
|
| Just for the anecdote, I'm back from France and tacos there
| are a weird sandwich. But I've always seen them made using
| a hard-shell made of corn, that breaks way too easy. And I
| believe that's considered heretic in the US, so I'm not
| even sure what you would expect an actual tacos to be!
| ghaff wrote:
| >But I've always seen them made using a hard-shell made
| of corn, that breaks way too easy. And I believe that's
| considered heretic in the US
|
| Certainly not heretic. You'll find hard-shell corn tacos
| in pretty much any US grocery store. They do break easily
| but they're what I would tend to use for a taco with
| ground beef. Otherwise, I'd usually use soft corn.
| stjohnswarts wrote:
| I usually get two, break them up and make a taco salad,
| much easier to eat and less likely to ruin a shirt. If I
| can't set up that situation I get the soft tacos.
| robonerd wrote:
| In America, hard-shell tacos are simultaneously heretical
| and popular. It's polarizing, like pineapples on pizza.
| lordnacho wrote:
| Marmite is polarising, you can legitimately like or
| dislike it. What you're suggesting is inflammatory
| legitimisation of an abhorrent practice.
| sitkack wrote:
| Marmite hard shelled tacos, with shrimp
| mmastrac wrote:
| And pineapple?
| s0rce wrote:
| and nutella
| emodendroket wrote:
| Honestly the disdain for them is a _little_ silly when
| they're not that different from a tostada (in fact, Taco
| Bell, in their failed foray into Mexico, called their
| tacos "Tacostadas" to give Mexican customers the idea).
| pwython wrote:
| I've never had a taco with beans & rice, but I guess that
| could be a thing.
| RosanaAnaDana wrote:
| No. It isnt.
|
| That's a tostada. There are words for these things. A
| tostada is made and served completely differently.
|
| Second, beans and rice have no place in a burrito and
| Americans who accept this from their burrito manufacturers
| have been being scammed for decades.
| johnfn wrote:
| I mean, if we're really going down this line of pedantry,
| it seems prudent to point out that burritos were first
| created in the United States, so that would indeed be
| authentic.
| shkkmo wrote:
| That would be some bad pedantry since the origin of the
| burrito is complicated and not nearly as clear as you
| suggest, the best bets place it's origin in an area
| currently split by the US-Mexico border.
|
| You might be thinking of the hardshell taco, which is a
| US invention.
| stjohnswarts wrote:
| I think people can make whatever concoction they
| want...Vegetarian tacos often have rice and beans. You
| are free to declare your regional definition of
| taco/tostadas the only true religion, but that won't make
| it true :) .
| shkkmo wrote:
| Burritos are highly regional and come in many different
| forms. There is no *one true burrito" and anybody to
| tries to argue there is is trying to elevate one region's
| definition over the others.
|
| Arguably, tostadas are defined more by the form of the
| flat, crispy torilla than by what you out on top of it.
|
| Beans and/or rice presence in a burrito is a regional
| distinction. Personally, I don't like the all meat
| burritos that are standard in many areas.
|
| And once you travel beyond mexico you will realize there
| is a whole range of food that overlaps with those
| categories. Is a baleada a burrito, a taco, or it's own
| separate thing?
| grayclhn wrote:
| A "wrap" is the generic term for food wrapped in
| something vaguely large-tortilla-like. Just because
| people somewhere call something a burrito doesn't make it
| true.
| shkkmo wrote:
| You are just flat wrong here. The world clearly agrees
| that burritos can have beans and pizza can have
| pineapples. If you try to limit the meaning of "burrito"
| you are simply not accurately conveying what the word
| means. In addition "traditional burritos" have long
| included a wide variety of ingredients, including beans,
| though usually not with as many ingredients per burrito
| as a "mission burrito".
| Melting_Harps wrote:
| > Burritos are highly regional and come in many different
| forms. There is no *one true burrito" and anybody to
| tries to argue there is is trying to elevate one region's
| definition over the others.
|
| You're not kidding, I'm from SoCal and we have the
| largest Mexican population due to proximity and I grew up
| going to Baja for cheap weekends with my family and got
| to eat lots of Mexican food--it wasn't really my thing,
| and I do not like corn in general, but once in a while
| was fine.
|
| So, I thought I had a solid idea of what Mexican food
| was, and being from SoCal it's not uncommon to see things
| like fries inside of a burrito as the most 'white-people'
| option, which oddly I'm a fan of especially hashbrowns.
|
| Then I moved to Colorado and realized that what I had
| been eating was strictly localized to the Pacific side of
| Mexico, all the stuff I saw that was called Mexican was
| like nothing I had ever seen before. Recently I went back
| after leaving Boulder and I ordered a burrito not
| thinking much about it when I visited a friend and he
| chose a spot nearby to meet up for drinks. I totally
| forgot that the Mexican population in Colorado is mainly
| from the border with Texas and some from the Gulf area so
| what came back was this monster drenched in sauce.
|
| I asked if they messed up my order, but he said that all
| burritos come like that unless specified otherwise, which
| apparently is quite common in the Mid-west--this is
| contentious but I think CO is definitely the mid-west and
| it's culture reflects that as I mainly lived in SoCal,
| Colorado and Hawaii when I've lived in the US.
|
| Honestly, it was like a big enchilada, which I could only
| stomach 1/2 of as it was way too much for my palette.
|
| I think a gyros and kabab resembles a burrito the most to
| anything else, both which I enjoy way more as their is a
| greater emphasis on lots of pickled things with
| intriguing sauces--a garlic-heavy tzatziki makes
| everything taste better.
|
| But honestly the thing is it's a staple found in just
| about any culture and cuisine: meat and veg wrapped in
| wheat based outer layer.
| systemvoltage wrote:
| Yes, besides that, it's essentially the same thing.
|
| Rice and beans are served on the side with Tacos.
|
| If you've worked in a Taco truck, you'd know that it's
| exactly the same ingredients going into both. Your spoon
| goes into the same buckets. Meat is grilled in the same
| way. Tacos may have corn tortilla or flour, we can quibble
| about that.
| martyvis wrote:
| Wait.
|
| How is the the corn in a corn tortilla not flour? If the
| corn (which might be maize) is milled then it has become
| flour. Maybe instead of flour you meant wheat.
| Melting_Harps wrote:
| > If you've worked in a Taco truck, you'd know that it's
| exactly the same ingredients going into both. Your spoon
| goes into the same buckets. Meat is grilled in the same
| way. Tacos may have corn tortilla or flour, we can
| quibble about that.
|
| Pfft, Roy Choi flipped the taco game: corn vs flour is
| less interesting than kimchi or oi muchim inside of a
| taco. Honestly, I think both are amazing and Korean and
| Mexican food match so well. It's definitely a uniquely
| SoCal thing, but to be honest after having Kogi I can't
| eat tacos without Korean based ingredient and enjoy it
| anymore.
| CamperBob2 wrote:
| hownottowrite wrote:
| Watch the Taco Chronicles on Netflix then reconsider your
| life choices.
| mauvehaus wrote:
| A taco is type 3 - taco. A Burrito is type 6 - Calzone.
|
| This is all clearly laid out here: https://cuberule.com
| jwdunne wrote:
| Interesting. The cheesecake here is nothing like ones found
| in the UK, which would be classified as toast!
| Kyro38 wrote:
| You made my day, thanks bro
| hrnnnnnn wrote:
| "Language is use, nerds."
|
| https://existentialcomics.com/comic/268
| mauvehaus wrote:
| Thank you. That was excellent!
| tialaramex wrote:
| I want to be clear: Both the logical structure (let's
| decide which things are sandwiches using these rules) and
| its negation (no, it's a sandwich only because people say
| it's a sandwich) are great, and both are good lessons. I
| upvoted both :D
|
| We would all do well to be able to apply this same
| thinking, and not just to classifying a burrito.
| triyambakam wrote:
| That was wonderful, thank you
| mauvehaus wrote:
| I found it here, and am happy to bring a smile to your
| face by bringing it back up for anyone who missed it :-)
| eyelidlessness wrote:
| I will never downvote food taxonomy hot takes, no matter how
| wrong they are.
| throwingrocks wrote:
| I too enjoy trolling on HN.
| bumby wrote:
| _An entry in the Diccionario de Mexicanismos says that a food
| item called a burrito, consisting of a rolled tortilla filled
| with meat and other ingredients, was popular in the central
| Mexican state of Guanajuato. The same food was eaten in areas
| like Yucatan and Mexico City, where it was known as a cocito
| and taco, respectively._
|
| https://www.portablepress.com/blog/2018/04/history-origin-
| bu...
| cnasc wrote:
| Came here to post this on reading the title. I remember this
| episode vividly
| SemanticStrengh wrote:
| Not all heroes wear capes
| annoyingnoob wrote:
| What you need is a bigger tortilla or better technique. A
| properly filled and wrapped burrito is already sealed enough to
| hold by hand to eat.
| andix wrote:
| If you do a burrito properly, it stays wrapped.
| dieselgate wrote:
| Ya was thinking it's not really a necessary innovation as well
| jesuslop wrote:
| This gives a more tight monad implementation
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