"Brooklyn1" > wrote in message
news
> On Fri, 13 May 2016 16:37:12 -0700, Leonard Blaisdell
> > wrote:
>
>>In article >, Brooklyn1
> wrote:
>>
>>> I can't
>>> remember all the fillings but a standby was Velveeta and sliced tomato
>>> (I liked mine with Velveeta and pimento stuffed olives). I remember
>>> my father would fill his with bologna or Spam, kraut, and mustard. I'm
>>> almost tempted to buy one.
>>
>>So am I. I wonder how it would fare with small flour tortillas and a
>>bit more time. Even if that didn't work, I'm intrigued by the original
>>idea. I never heard of them till now. I have way more contraptions than
>>I need, but I may need this one. Thanks RFC!
>
> I doubt it would work with tortillas, they are too thin, too dry, and
> I seriously doubt they would seal. I tried them with whole wheat
> bread and rye bread but plain cheapo white bread works best. Once you
> try it you'll immediately realize it's not about fancy schmancy bread,
> it's 99% about the fillings; different cheeses, different meats,
> different condiments. The only enigma is deciding what to do with the
> crusts that you break off after closing the device. It won't work
> with an electric stove, you'll need a gas stove and it won't take long
> to learn the heat level to use, medium-low works best, the goal is to
> get the filling hot without burning the bread... and allow them to
> rest awhile lest you burn your mouth. It's a great device for your
> favorite pizza fillings... just be careful you don't gain forty
> pounds.

It does work with an electric stove, but certainly not as well or quick as a
gas stove. The key is to turn, turn, turn, often.

Cheri