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I have family in Philly and get there regularly. My reaction pretty much matched those above. Allow me to add Vedge and My Loup to gfweb's list.

my trick: lop off some of the round - then the straight edge wraps neater . . . and there's not so much 'dough' in the burrito.

Ever since i started making Sonora style tortillas i can't go back to store bought.

Sigh. Nothing tonight. They are eating overnight which I don't blame them. It's not the end of the world--there's still another week after our friend goes home...but it's just so much more fun and easier when he's here. There's still tomorrow and he doesn't leave until later on Sunday. I think it was @Norm Matthews that said somewhere around here that there's nothing like a Kansas sunset.

Yes! This! Beans, meat, eggs, cheese, veg, salsa, extras.... 😄

I have tried draining my home made salsa before adding to burritos but it still gives off a lot of liquid so we tend to add salsa or pico de gallo and sour cream at the table. I have read that adding a couple of tablespoons of "almost cooked" rice to burritos helps to absorb excess liquid. I haven't tried it but it makes sense.

I think yours look perfect. I struggle too.....it's a fine line between not enough filling and toooooooo much. I start with enough room at the end to make a roll over. I first pinch in each side and then roll if that makes sense. I do add salsa a lot but you're right--I use a thicker type salsa and also use a fork to dip it out to make it less juicy. I do a lot better with the spring roll/egg rolls. I guess it's easier to not put as much stuff in because in a breakfast burrito I want ALLLLLL the things lol.

Ok so here is what i came up with. I will let you know what i think about them afterwards. Took a little adjustments to get to what i think will come out creamy, but still firm enough to shape into mounds to bake. Bechamel sauce 1 TBSP butter 1 TBSP flour 1/4 cup heavy cream 1/4 tsp salt ------------------------------------------------- 1/2lb crab claw meat 1/2lb immitation crab meat 20 club crackers finely crushed 4 TBSP mayo 1 egg 1 tsp worchestershire sauce 1 tsp dijon mustard 2 TBSP finely chopped green onion 2 TBSP small diced onion lightly sauteed 2 TBSP small diced red pepper lightly sauteed 1 tsp fresh lemon juice 1/2 tsp salt 1/4 tsp black pepper

I'm never frying anything ever again. Until a few days from now when I'll want wings. TWO hours of frying. I need a fainting couch.

Thanks SO much for the encouragement--I'm not feeling like such a great hostess right now lol. I've decided to do the apple galette tomorrow. I need my steam boys for other things tonight. Besides...it will be a good finale (that's what I'm telling myself lol.

when Michelin is rating cheese steak fats food joins, definitely time to tune them out.

As often as we discuss eating burritos, or making burritos (I'm looking at you, @Shelby) I can't seem to find a burrito-rolling primer around here. Am I the only person who fumbles with these things? And I've tried watching them made, dissecting them afterward, and admiring Shelby's frequent breakfast burritos for her husband and his hunting partner (see, for instance, here and here). Can't find a tutorial. Maybe I'm the only idiot who can't roll them properly. But I've picked up a few clues along the way, including with this post from heidih, may she rest in peace, about spring rolls. Roll them tightly. Put in much less filling than one might expect. Put filling on one side, not in the center. Today I decided to try again, after a delicious but much too messy breakfast burrito that I didn't bother to photograph. I think I finally may understand the procedure. The filling is duxelle (mushrooms cooked to throw off the water), cocktail tomatoes, chunks of a sausage link that's been lurking in the freezer, scrambled eggs, shredded cheddar. Juices basically cooked out so it doesn't ooze. Step 1, as mentioned: don't put a lot on, and put it near but not on the center so the tortilla can be folded over it. 2. Fold the tortilla over the filling, and try to pack it into a tight roll before continuing. (This may be a crucial step I've been missing.) 3. Fold the ends in toward the center. It may be necessary to do more than one set of folds so there aren't loose or open ends. 4. Roll it the rest of the way. Looks pretty neat, huh? But that burrito is pretty small compared to the tortilla I started with. A lot of dough in that one. I decided to try more filling on the next one. It was a little more difficult to roll, but I got it done. Problem is, I want sour cream and salsa in these things, and that seems to be an extra place the mess comes in because of the free liquid. I tried a couple with sour cream in the filling. All told, I ended up with 5 burritos of various sizes. I wrapped them individually and labeled each so I know whether it has sour cream. I didn't try putting salsa in with the filling. That means I'll need to add it later or go without. In this post, Shelby mentions adding drained salsa. Maybe that's the trick? She also added guacamole to that particular batch of burritos. I don't have any, but it's an addition to remember for later. I'd enjoy olives in there too. The possibilities for filling seem endless, once the technique is down. So, folks: questions? comments? How does my technique look? I've never managed successfully to roll burritos before and have them hold together, so this is progress for me. I bet I can learn more from the seasoned burrito-rollers out there.

Pretty shocking choices. They Ignore Vetri, Vernick,Lacroix, and Zahav and give stars to small newcomers. Dalessandro's is a crappy cheesesteak place. Almost looks like the tire company didn't bother actually coming and just read reviews on Eater and maybe facebook.

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An apple galette sounds so good! It’s chilly and dreary here and wouldn’t that just warm things up. I didn’t know what a lemon posset was, but now that I do, yum! I would be happy with some butter and whatever homemade bread you have. Oh, and could you pass the cashews? I appreciate all the pictures. You are one excellent hostess!

I don't take it as an impoliteness! In this case, she who hesitated lost an opportunity...but saved the money. Sometimes, procrastination pays. 😄

This is my first experience of freezing bonbons. I see the popular way to thaw them is to move them from freezer to fridge for 24 hours, then fridge to room temp for 24 hours. What about shipping frozen bonbons? It seems that packing them frozen, sealed/ziploc and shipping them in a cool/cold climate seems to pretty much do the same thing as freezer to room temp in 48 hours. Any suggestions or experiences? Nearly all boxed chocs I've mail-ordered have been sealed so maybe this is done by others too?

Not in any way to be impolite, but 9 days is a lifetime during the holiday season. Sale has ended AFAIK, but I will post if a new one starts. Only somewhat related, Penzeys has vanilla 33% off until 1200 tonight.

PA Dutch cuisine (if it deserves that name) is often not what you'd be expecting it to be eg chicken pot pie; and never misses a chance to use starch. So a white sauce + potato perhaps?

Looks like I missed it while I was considering what to buy. Is that right? Or is there still a Murray's sale going on that I can't find now?

it seems that "crab croquette" is not classes with "crab cake" some leads that turned up searching on 'crab croquette bechamel' https://www.foodnetwork.com/recipes/crab-croquettas-7608060 https://japanesetaste.com/blogs/japanese-taste-blog/how-to-make-creamy-crab-croquettes https://myrecipeify.com/crab-croquettes/ https://sudachirecipes.com/crab-cream-croquette/ we're a bit on the "purist" side when it comes to crab cakes . . .

There was a ceramicist in Dearborn, just outside Detroit, whose work I really liked. We still have many of her pieces, from a tiny vase to a huge serving platter. Most of what we have dates from the mid-80s to 2000. Here's a large mug (on the R), accompanied by another favorite, which reminded me of one C. Sapidus posted. (The mugs aren't tilted; I am. ) Here's the large serving platter. She also did one like this but with a nesting place in the center for a bowl holding chip dip. And here's a set of serving bowls plus a spoon rest.

I haven’t done a shape for shape comparison but used the Etto sedani with leftover sausage, porcini and truffle sauce for a quick lunch and was quite pleased. I cooked it for 2 min less than the shortest recommended time on the box, tasted, gave it 1 more min before finishing it in the sauce.

Its actually both, but they seem to use more crabmeat then immitation. Either way, its better then using crackers as filler. Also want to mention, these are baked without a coating of breadcrumbs.