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How fast do you have to throw a burrito so it catches on fire?

spaceman said:
I was just gonna mention the sour cream, but you beat me to it. And I'm pretty sure this only works with Dr. Pepper. :D ;)
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Sour cream on a burrito is a nasty degradation that apparently originated in Arizona. We don't do that around here in NM without expecting to be laughed at.
 
LOL!!

Not unless you consider Western Maryland as 'native', although I've lived SE of Santa Fe for 2+ years now.


Steve
 
Unless it is one of those frozen 7-11 burritos still in the plastic and frozen solid, I don't think you could accelerate it fast enough to actually catch fire. Once it hits about 50 miles an hour (based on personal experience) the burrito begins to fall apart. Once separated into the individual components, each would have enough drag to prevent them from reach the velocity required for ignition.
 
As said above, air resistance will immediately slow the thing down so it won't catch fire. It should be obvious that we need a rocket powered burrito!
 
gearhound said:
LOL!!

Not unless you consider Western Maryland as 'native', although I've lived SE of Santa Fe for 2+ years now.


Steve
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In El Dorado? It's amazing how much good stereo equipment shows up on CL from El Dorado.

Born in Maryland myself: Pax River base hospital.
 
gearhound said:
LOL!!

Not unless you consider Western Maryland as 'native', although I've lived SE of Santa Fe for 2+ years now.


Steve
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Your location of Santa Fe, and the chile/chili question, remind me of a visit I made to that town many years ago. Some then-friends and I went there and ate lunch at a restaurant whose name I don't recall, but the cornerstone read "1632." One of our party ordered chile, and it was a clear soup of green chiles, and I got a taste - delicious! I still remember after 35 years.
 
The specific shape of the burrito needs to be considered. While all generally follow the same design, different rolling technique would produce different aerodynamics. A burrito with a classic blunt end might ignite faster than a tapered edge streamlined burrito, aka a "burrito nouveau"
 
Manny F said:
The specific shape of the burrito needs to be considered. While all generally follow the same design, different rolling technique would produce different aerodynamics. A burrito with a classic blunt end might ignite faster than a tapered edge streamlined burrito, aka a "burrito nouveau"
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Yes and it depends on the orientation of the burrito. It it is thrown broad side, then the heating due to compression might need to be factored in.

It may be somewhat difficult to throw a burrito with a perfect spiral. :D
 
JBL GUY said:
Yes and it depends on the orientation of the burrito. It it is thrown broad side, then the heating due to compression might need to be factored in.

It may be somewhat difficult to throw a burrito with a perfect spiral. :D
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If tail fins and a nosecone were added ? :scratch2:
 
tybrad said:
Really?

It's called orders of magnitude estimation and modeling, and this is to be a light-hearted thread. The wood mentioned is not dry kindling, if that explanation is necessary.
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If the wood was not dry its time to ignition would be higher as it would have to be dried out first as wet wood does not burn.
 
Arkay said:
All I know is that when I get to the moon, and discover that the idiot who packed my lunch put one of those stinky burritos in it...
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Interesting hypothesis, but at that point the whole issue would be about as funny as a fart in a space suit.
 
Wigwam Jones said:
I've had a burrito burn me. At the point of egress. Just sayin'.
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I've had spicy Indian foods do that. Not fun! :no:

rnorton said:
PLEASE!!! It's chile, not chili. I'm going to guess you're not a NM native.

Chili is a disgusting melange of beans and tomatoes and hamburger and such, favored by Texans and convalescents.
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Chile is a country in South America, unless it is part of Voodoo Chile. :D

When I first read your last sentence, I mis-read it as "flavored by Texans and convalescents." I was going to ask what Texans taste like, and where I might buy some convalescent sauce... :D

GP49 said:
Interesting hypothesis, but at that point the whole issue would be about as funny as a fart in a space suit.
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Is that what they call "re-breather" technology, as developed by Nasa for astronauts, and now used by sea divers?
 
Arkay said:
Chile is a country in South America, unless it is part of Voodoo Chile. :D
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You really should get out more, particularly in the Southwestern states. :-)

When I first read your last sentence, I mis-read it as "flavored by Texans and convalescents." I was going to ask what Texans taste like, and where I might buy some convalescent sauce... :D
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They taste like chicken.
 
rnorton said:
Sour cream on a burrito is a nasty degradation that apparently originated in Arizona. We don't do that around here in NM without expecting to be laughed at.
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Not the first or last thing that Arizona has screwed up. :lmao:
 
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