> My plan is brown basmati rice, mixed beans, guacamole, salsa (verde and Annie's), cheese, roasted poblanos, and sauteed onions with fajita seasonings. Any advice? Hi Melissa, I still scan all the threads once or twice a week and continue to send my friends from other forums here for advice. Not a guacamole fan, but have used all the other ingredients in a burrito. Just off the phone with a friend in Wisconsin and darned if we weren't talking abt Annie's Salsa and how it was the original inspiration for the many kinds I make. Rice... one of my fav ingredients. I buy a wild rice grown and pkgd in MN that is out of this world for nutty flavor and texture. Add BBQ beans and cheese. I use a lot of boxed Zatarain's rice based meals for quick burritos. Reheating frozen burritos. All my burritos are wrapped in Saran Wrap before freezing. A large plate, layer of SW, tortilla wrap, the burrito ingredients & roll. The SW pulls the burrito tightly together and aids in the reheating if you use a microwave. (I do) My mom prefers reheating in an oven and removes the SW and then wraps in tinfoil. Nuking a tortilla wrap makes it tougher. This can be beneficial if rolling with wraps that are tearing as you try to roll burritos. 10-20 seconds in the microwave really helps. My procedure is plate, SW, (a spray of water if wrap is dry), the wrap, 20 secs in the microwave and then ready to roll. Leave the SW in place when reheating in microwave. You will have to experiment as to the time. 2-3 min on high for mine. Remove the Saran Wrap and decide if you want to nuke a little more to dry out a little. Just always remember that you can make the tortilla wrap very tough with too much nuking. I was gifted with so many care pkgs over the holidays. Cheeses, hot sauces and one pkg in particular from one of my oldest cyber-friends who lives in VA. (I really love that zone 7!) A box of freshly dug garlics, potatoes, shallots etc. The very last of the season. She grows (as a hobby) gourmet type veggies for upscale restaurants in her area. No cash exchanged, just gets to dine out for free. The potatoes were outstanding! Small, but great color & flavor. I used them as a burrito ingredient of course. As usual I try to keep flavors somewhat separate and didn't mix together until the end. The usual burrito procedure. Fried the ingredients in butter, added salt & pepper, cheese, the heat etc. The 'heat' in this case are Maureen's Yellow Bolivian hot peppers. A rocoto/manzano (C. pubescens) type that are growing in my living room window this winter. Here's somewhat of a pictorial: Potato Burritos Ignore some of the pics (especially towards the end) I went hunting for small potatoes locally and bought the two varieties toward the end and made burritos out of them too. Sliced and skewered with added fresh mushrooms, onions, leeks, sausage etc. Slid off skewers and rolled with usual smear refried beans, cheese etc. Took pics. Anyways, always nice to see a friendly face! Didn't mean to write a book, but hope was somewhat helpful. jt

The Burrito Method requires hard wood, dormant cuttings, after winter when they have sufficient stored nutrients to hold them over while they are leafless, wrapped in damp paper in the dark. The "Advanced Burrito" has nothing to do with wrapping, therefore is a misnomer. I coined the "Burrito Method" in an effort to give folks a mental image of what I meant. Advanced Burrito is simply a softwood cutting, actively growing, but a single bud one, instead of longer, multiple bud lengths. "Leaf Bud Cuttings" would be a much more appropriate term to use for it. If one were to attempt to used the Burrito Method with actively growing, leaf bud cuttings, they are pretty much guaranteed to fail. Too many people tried it at the wrong time of year, with the wrong type of material, under the wrong range of temperatures and repeatedly reported total failure. It takes a long time for a dormant, leafless cutting to root when processed and used as softwood cutting. Softwood cuttings fail when all foliage is removed and they are wrapped in dark, damp, cool wrapping because they don't contain a sufficient store of nutrients to permit them to develop, and, since there are no leaves and they are in the dark, they can't create their own resources. Each method is appropriate for different types of material, at different times of the year. Both can be used by virtually anyone, just at opposite ends of the calendar and with opposite types of cuttings.

hellion! you got it! we lived there for about 10 years and after we moved away and when friends would come visit, they would bring doggie bags from beltline bar....lol. we would stand in line however long it took to get seated then waddle out of there. glad someone else had the same pleasure. sam's joint had great ribs also. did you ever go to the corner bar in rockford for chili dogs? would love to have that recipe.

CORRECTION: Somehow my measurements got screwed up for the grated Monterey Jack Cheese. Just use the amounts indicated in OUNCES, not cups. The cups are the wrong equivalents!