Goofiest Tortilla Cooking Video EVER

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• Mr. Gold: As I stated, my apologies for my ethnocentrism on this one. Gourmet is a fabulous mag, and at least she's not telling people that what we know as the Mexican tortilla is Spanish, though its etymology obviously is! Adriana: Maybe so, but I still stand by my description. If your corn tortilla is thinner than the flour, there's a problem!

• poser. if she was really a gourmet chef, she'd stop buying tortillas and learn how to make her own.

• I agree, no need to dirty a pair of tongs. Our grannies and mamas have fingers that aren't afraid of fire or a hot comal. However, Gustavo I have had some thicker variety of tortillas de harina. I think that in Texas and along the border region, flour tortillas made by hand can be a little thicker. But machine pressed tortillas of any variety should be thin.

• Ruth Cousineau is super-smart and an amazingly good cook, maybe the backbone of the Gourmet test kitchen. If she wants to use tongs, let her use tongs. It does the tortilla no harm. But as for NYC tortillas - man, are they bad. When I first moved there, the local supermarket had sodden red tortillas colored with tomatoes and sodden green tortillas colored with spinach, but nothing you'd recognize as a tortilla at all.

• She has bed hair and a made-up name!

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