http://seattlest.com/2008/10/29/seahawks_34_mission_style_burritos.php All comments for Seahawks 34, Mission Style Burritos 13 en-us 2009 seattle_katelyn Tue, 06 Jan 2009 16:00:00 -0800 http://blogs.law.harvard.edu/tech/rss kbhackett@gmail.com kbhackett@gmail.com 60 http://seattlest.com/2008/10/29/seahawks_34_mission_style_burritos.php#comment-1500093 http://seattlest.com/2008/10/29/seahawks_34_mission_style_burritos.php#comment-1500093 Comments Wed, 29 Oct 2008 16:59:43 -0800 <p>I didn't realize you mixed the mexican spices yourself. Impressive. And tasty. (I turned the remaining "Spanish rice" along with a can of black beans, and a block of monterrey jack cheese into a bunch of mini burritos that are now sitting in my freezer for snacks) The steaming was nice. I'm glad we figure out the parchment paper thing, that was key, it prevented the condensation from forming on the tortillas like they did on the first one. (not quite one of those steam generating machines like at Chipotle, but good enough) You need to work on your burrito rolling technique. Here's a video. (Although this guy doesn't put nearly enough filling into his burrito.) http://www.expertvillage.com/video/78409_bean-burrito-bites-roll.htm It's the same concept for spring rolls and stuffed grape leaves, so consider it a valuable life skill.</p>