Getting started in the community

We have a lot of new members this month and I want to give everyone a space to say hello. Three questions: 1. Where are you cooking from? 2. What are you most trying to improve right now? 3. What has been your best cooking discovery in the last year? I will start: I am based in Austin. Trying to improve my masa hydration consistency. Best discovery: that resting a burrito for five minutes before cutting it dramatically improves the cross-section.

I lurked here for six months before I made my first post. I wanted to say something about that experience because I think it is more common than the member count suggests. Reading the threads on technique without posting felt valuable in a way I did not expect — absorbing how people thought about cooking, what questions they asked, what kinds of answers were considered useful. By the time I posted for the first time I had a framework that would have taken years to build from cookbooks alone. If you are reading this and have not posted yet: you are welcome here. The tone is good.

We launched this community just over a year ago and I wanted to take a moment to reflect on what we have built together. A year ago this was a very small space with a handful of threads and the same five people replying to everything. Now we have members from four continents, genuinely useful threads that help real people with real cooking problems, and a food culture section that has become its own thing. What has impressed me most: the quality of the technical discussions. The threads about masa hydration, tortilla sealing, and chile sourcing are better resources than most things I can find elsewhere. That came from this community's knowledge, not from us. Thank you for making it what it is. Keep posting.

I mostly browse from my phone and the website works fine but I am wondering if there is a dedicated app that might work better — push notifications especially would be useful.

I came across a thread that seems like advertising for something completely unrelated to the community. It is not obviously spam — it looks like a real post but the only link in it goes to an external product page with no connection to burrito.ai or cooking. Is there a report button? I cannot find one.

I posted a question a few days ago and got a few views but no replies. I was wondering if there is a way to see who has viewed the thread, like whether staff have seen it. Or is the view count all I get?

I use bookmarks to track threads I want to come back to. If the original author or a moderator deletes a topic, does the bookmark just disappear or does it show something that tells me the thread is gone?

I want to update both my username and my profile picture. I found where to change my avatar but the username field looks read-only when I click on it. Is there a way to change it, or does it require a moderator action?

When I use the main search bar it returns results from everywhere in the community. I am usually looking for something specific about masa and most results are from unrelated categories. Is there a way to scope the search to one category, or filter results afterward?

I mostly follow the Integrations and API category and want to keep up with new posts without checking in every day. I found notification options for topics I have already replied to, but I cannot find a way to subscribe to a whole category. Is that possible?

I asked something last week, got a reply that completely solved it, and I cannot work out how to mark it so the next person who searches finds it straight away. Is that something only moderators can do?

We switched suppliers in June and the 12 inch flour tortillas we're getting now split along the fold about one in five times, especially later in service. Same steamer, same temp, same technique from the same three cooks who never had this problem before.I've tried lowering the heat and adding a damp towel, which helps a bit but not enough to stop the complaints. Before I go back to the old supplier at a higher price, has anyone dealt with this and found it was something other than the tortilla itself?

We have one regular who asks for extra rice, extra beans, extra protein, extra cheese, double guac, and gets annoyed when we charge for it. He's polite, he tips, he comes in three times a week. He also costs us roughly double on food and the burrito is genuinely too big to roll properly, so it falls apart and then he tells us it fell apart.I don't want to lose him but I also don't want to keep eating the margin. How are others pricing or capping this without making it a confrontation at the counter?

I've worked in three different kitchens and every one had a different sequence. First place did rice, beans, protein, salsa, cheese, guac last. Second place put cheese directly on the warm tortilla so it melted. Third insisted wet ingredients go in the middle so they never touch the tortilla.All three swore theirs was the only way. Is there an actual reason to pick one, or does it only matter that you're consistent? 

I'll take the downvotes. Rice is in there because it's the cheapest thing on the line and it makes the burrito look bigger than it is. Take it out and you get more of everything you actually came for.I know the counterargument is texture and holding moisture. I'm not fully convinced. Every burrito I've had that skipped the rice was better, and the only ones that felt wrong were the ones where they didn't add anything back in its place.Change my mind. What is rice actually doing in there that something else couldn't do better?

 There's a spot near me that is objectively not the best. The tortilla is fine, the salsa is out of a big tub, the seating is two stools. I still go every week, mostly because the guy behind the counter started making my order before I got to the register about two years ago and has never once got it wrong.I don't think I'm alone in this. What keeps you going back somewhere that would lose a blind taste test?

This comes up every time it gets mentioned in another thread so it may as well have its own. Potato camp says it soaks up the egg and makes the thing substantial enough to count as breakfast. No potato camp says it's padding and you should be tasting egg, cheese, salsa and meat instead.There's also a third group that only accepts potato if it's actually crisped rather than steamed in the pile, which I suspect is where most of the real disagreement is hiding.Where do you land, and does it change if it's a hangover order?

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FixedFixedFix to the IncludeInDownload Flag in Supplemental DocumentsThe IncludeInDownload flag controls whether supplemental documents are included in downloaded envelopes. Due to an API bug, when the API receives document update requests, the flag was getting set true even if that was not a part of the update requests. This fix preserves the current value of the flag unless it’s specified as a part of the API requests.This fix is available in the Demo environment, and will be rolled out to all Production environments by the end of January 2025.Send feedback about this guide

New and Enhanced FeaturesNew and Enhanced FeaturesRelease Note ApplicabilityThis publication applies to the Demo and Production releases for January 2025, version 24.4.01.00. All datacenters have been deployed for this Production release.Important: Feature availability timing may vary. Each month, Release Notes include items from different parts of the Docusign product. Some of these areas have different release cycles, which means availability of the feature may vary. Items are available by the end of the month for which the notes are written, but may appear slightly before or after the release notes are published.Release Note CorrectionsThe following changes have been made to this document since its initial release:Update entry, Envelope Type Required by Default for New TemplatesCountry Code Dropdown for Phone Verification FieldsWith this enhancement, the Data Verification phone field group will provide a dropdown of country calling codes. Signers will now be able to select a country