6 ms·

A properly wrapped burrito doesn't need edible adhesive tape. Edit: Also, does the photo of the tape look a little like mold?

vntok 4y ago
So? Evidently people who properly wrap their tacos "all the time, every time", aren't the target of such an invention.
- rubicon33 4y ago
  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 4y ago
    But I assume this invention lets you make much larger burritos for the same size tortilla, which is pretty cool.
    - rubicon33 4y ago
      Ah, indeed. I am a fan of larger burritos.
- deltaonefour 4y ago
  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 walked 10 feet to school everyday instead of riding a Segway.
  - guerrilla 4y ago
    > 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?
    - deltaonefour 4y ago
      But not popular anywhere in the US whether it's suburbia or not. Japan still uses Fax machines the same way Europe still uses manual.
      - guerrilla 4y ago
        The US was behind the rest of the world with chip-n-pin by nearly two decades. That has nothing to do with it. The fact is manual can do things that automatic can't and it's just dangerous to have the latter in some situations.
        deltaonefour 4y ago
        Japan is behind on fax machines. The US was behind on chip-n-pin. Isn't that evidence for the possibility that manual is also a sort of hold back? I don't see how the chip-n-pin example helps your thesis. Anyway these are my overall thoughts on manual: https://www.cars.com/articles/why-manual-transmissions-are-dying-and-whatll-end-them-for-good-424059/ https://www.cars.com/articles/why-manual-transmissions-are-d... Also, In what situation is manual safer then automatic?
boomboomsubban 4y ago
The first one? It's colored with dye to be visible, the second one is what the actual tape would look like.
dheera 4y ago
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.
- SteveNuts 4y ago
  Double wrap is the key
  - Avicebron 4y ago
    this guy chipotles
- RosanaAnaDana 4y ago
  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 4y ago
    > "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.
  - jimmaswell 4y ago
    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.
  - JoeAltmaier 4y ago
dpweb 4y ago
Depending on user (the burrito maker) to perform correctly is a major engineering mistake
- ruined 4y ago
  by that definition, everything is a mistake burrito is just the word for doing it correctly.
gdulli 4y ago
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.
SOLAR_FIELDS 4y ago
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 https://en.wikipedia.org/wiki/Sign_of_the_horns
- mauvehaus 4y ago
  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 4y ago
    https://www.youtube.com/watch?v=XlirQ2SeGTw https://www.youtube.com/watch?v=XlirQ2SeGTw and many others.
- giantrobot 4y ago
  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.
chefandy 4y ago
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.
2OEH8eoCRo0 4y ago
That requires me to learn a skill though (burrito wrapping).
supernewton 4y ago
I imagine university dining halls often aren't "properly" wrapping their burritos and may be part of the motivation behind this invention :)

vntok 4y ago

So? Evidently people who properly wrap their tacos "all the time, every time", aren't the target of such an invention.

rubicon33 4y ago
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 4y ago
  But I assume this invention lets you make much larger burritos for the same size tortilla, which is pretty cool.
  - rubicon33 4y ago
    Ah, indeed. I am a fan of larger burritos.
deltaonefour 4y ago
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 walked 10 feet to school everyday instead of riding a Segway.
- guerrilla 4y ago
  > 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?
  - deltaonefour 4y ago
    But not popular anywhere in the US whether it's suburbia or not. Japan still uses Fax machines the same way Europe still uses manual.
    - guerrilla 4y ago
      The US was behind the rest of the world with chip-n-pin by nearly two decades. That has nothing to do with it. The fact is manual can do things that automatic can't and it's just dangerous to have the latter in some situations.
      - deltaonefour 4y ago
        Japan is behind on fax machines. The US was behind on chip-n-pin. Isn't that evidence for the possibility that manual is also a sort of hold back? I don't see how the chip-n-pin example helps your thesis. Anyway these are my overall thoughts on manual: https://www.cars.com/articles/why-manual-transmissions-are-dying-and-whatll-end-them-for-good-424059/ https://www.cars.com/articles/why-manual-transmissions-are-d... Also, In what situation is manual safer then automatic?

boomboomsubban 4y ago

The first one? It's colored with dye to be visible, the second one is what the actual tape would look like.

dheera 4y ago

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.

SteveNuts 4y ago
Double wrap is the key
- Avicebron 4y ago
  this guy chipotles
RosanaAnaDana 4y ago
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 4y ago
  > "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.
- jimmaswell 4y ago
  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.
- JoeAltmaier 4y ago

dpweb 4y ago

Depending on user (the burrito maker) to perform correctly is a major engineering mistake

ruined 4y ago
by that definition, everything is a mistake burrito is just the word for doing it correctly.

gdulli 4y ago

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.

SOLAR_FIELDS 4y ago

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 https://en.wikipedia.org/wiki/Sign_of_the_horns

mauvehaus 4y ago
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 4y ago
  https://www.youtube.com/watch?v=XlirQ2SeGTw https://www.youtube.com/watch?v=XlirQ2SeGTw and many others.
giantrobot 4y ago
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.

chefandy 4y ago

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.

2OEH8eoCRo0 4y ago

That requires me to learn a skill though (burrito wrapping).

supernewton 4y ago

I imagine university dining halls often aren't "properly" wrapping their burritos and may be part of the motivation behind this invention :)