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Freezer burn question

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General fitness, health and nutrition
Published
22 January 2006
Last activity
25 January 2006
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Linda
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  1. <Sigh>

    I have checked my freezer temp. and have made sure there is enough
    circulation... yada yada.

    This is kind of a dumb question but..
    if you would freeze something in water
    that is already encircled/encase in a plastic wrap, aluminum foil
    or air tight container...
    would you get or tast freezer burn??

    Example..
    a chicken breast wrapped tightly & frozed vs.
    chicken breast wrapped and wrapped tightly, water poured over &
    frozed.

    I know the first wrapping if left too long in MY freezer would
    produce the freezer burn and freezer burn taste,

    Would the item encased in ice do the same?

    I hope you understand my question.

    Just curious.

    Thanks!

  2. "Bob (this one)" <[email hidden]> wrote in
    news:[email hidden]:

    Quoted message said:
    Linda said:

    <Sigh>

    I have checked my freezer temp. and have made sure there is
    enough circulation... yada yada.

    A "frost-free" freezer will cause freezer burn much more
    quickly than a conventional freezer.

    Quoted message said:

    This is kind of a dumb question but.. if you would freeze
    something in water that is already encircled/encase in a
    plastic wrap, aluminum foil or air tight container... would
    you get or tast freezer burn??

    "Freezer burn" is the result of moisture migrating out of the
    food leaving behind tough cell walls. It typically ends up as
    ice crystals on the inside of the packaging. In the air space
    surrounding the food.

    Encasing the food in water and freezing (with or without
    wrapping first) will [censored] freezer burn.

    Quoted message said:

    Example.. a chicken breast wrapped tightly & frozed vs.
    chicken breast wrapped and wrapped tightly, water poured over
    & frozed.

    The one in ice will likely not freezer burn for years. That's
    not to say that the fat in the meat will stay good. Fats will
    become rancid over time, even when frozen. Beyond that, vacuum
    packaging with a FoodSaver or other vacuum sealer will help
    meats last longer by removing the airspace and pressing the
    package firmly against the flesh.

    Pastorio

    Thank you Bob

  3. Bob (this one) said:

    The one in ice will likely not freezer burn for years. That's not to say
    that the fat in the meat will stay good. Fats will become rancid over
    time, even when frozen. Beyond that, vacuum packaging with a FoodSaver
    or other vacuum sealer will help meats last longer by removing the
    airspace and pressing the package firmly against the flesh.

    Pastorio

    How is that possible that fats will become rancid even when frozen?

    Would it not take years for the fats to become rancid?
    Is this animal fat that becomes rancid or all fats?
    If there is little air, how can that be?

  4. Quoted message said:
    Bob (this one) said:

    The one in ice will likely not freezer burn for years. That's not to say
    that the fat in the meat will stay good. Fats will become rancid over
    time, even when frozen. Beyond that, vacuum packaging with a FoodSaver
    or other vacuum sealer will help meats last longer by removing the
    airspace and pressing the package firmly against the flesh.

    Pastorio

    How is that possible that fats will become rancid even when frozen?

    Freezing doesn't stop all molecular action. It slows it, but doesn't
    eliminate it. Over time, fats change.

    Quoted message said:

    Would it not take years for the fats to become rancid?

    Yes and no. Depending on the kind of fat and how it's being stored.

    Quoted message said:

    Is this animal fat that becomes rancid or all fats?

    All fats in time.

    Quoted message said:

    If there is little air, how can that be?

    Rancidification doesn't depend on being exposed to air. Essentially,
    it's decomposition of fats (it's actually more complicated than that,
    but that's the net effect) caused by any of several external and several
    internal triggers and processes. I just found this heavily linked site:
    <http://www.factbites.com/topics/Rancidification>

    Pastorio

  5. Linda said:

    <Sigh>

    I have checked my freezer temp. and have made sure there is enough
    circulation... yada yada.

    This is kind of a dumb question but..
    if you would freeze something in water
    that is already encircled/encase in a plastic wrap, aluminum foil
    or air tight container...
    would you get or tast freezer burn??

    Example..
    a chicken breast wrapped tightly & frozed vs.
    chicken breast wrapped and wrapped tightly, water poured over &
    frozed.

    I know the first wrapping if left too long in MY freezer would
    produce the freezer burn and freezer burn taste,

    Would the item encased in ice do the same?

    I hope you understand my question.

    Just curious.

    Thanks!


    This is the ONLY way my dad would freeze fresh caught fish when I was
    a kid.. to prevent freezer burn..
    He'd take 1/2 gallon cardboard milk carton that had been washed out..
    The top glued seams carefully pulled apart. Inserted fish that had
    been cleaned and scaled, fill with water, top closed back and
    stapled..then freeze..
    Chuck (in SC)

  6. Bob (this one) said:

    Rancidification doesn't depend on being exposed to air. Essentially,
    it's decomposition of fats (it's actually more complicated than that,
    but that's the net effect) caused by any of several external and several
    internal triggers and processes. I just found this heavily linked site:
    <http://www.factbites.com/topics/Rancidification>

    Pastorio

    Wonderful URL there. Thanks!

    So I gather the custom of leaving olive oil out is what?

    The monosaturated oils in olive oil do not go bad that quickly?

    Keeping it in the 'frig is a hassle since it solidifies at frig temps.

    in southern Europe, not many problems with leaving olive oil out or
    do they now keep it in the 'frig?

    I used to keep olive oil in the 'frig for the Vitamine E content.
    But since it's not a biggee in the health world, vastly over-rated,
    not concerned about Vitamine E breaking down as much as before.

    What do you think?

  7. Chuck said:
    Linda said:

    <Sigh>

    I have checked my freezer temp. and have made sure there is enough
    circulation... yada yada.

    This is kind of a dumb question but..
    if you would freeze something in water
    that is already encircled/encase in a plastic wrap, aluminum foil
    or air tight container...
    would you get or tast freezer burn??

    Example..
    a chicken breast wrapped tightly & frozed vs.
    chicken breast wrapped and wrapped tightly, water poured over &
    frozed.

    I know the first wrapping if left too long in MY freezer would
    produce the freezer burn and freezer burn taste,

    Would the item encased in ice do the same?

    I hope you understand my question.

    Just curious.

    Thanks!


    This is the ONLY way my dad would freeze fresh caught fish when I was
    a kid.. to prevent freezer burn..
    He'd take 1/2 gallon cardboard milk carton that had been washed out..
    The top glued seams carefully pulled apart. Inserted fish that had
    been cleaned and scaled, fill with water, top closed back and
    stapled..then freeze..
    Chuck (in SC)

    I remember the the "old folks" doing that.

    A number of years ago when Florida had citrus on the trees, a cold front
    was moving across this area and a heavy frost and hard freeze was
    expected. To save the citrus, the orchard folks sprayed the citrus with
    water, encasing the fruit in a thick coating of ice. It "saved" the
    citrus (it could only be used for juice because it broke down the pulp or
    something, but it "saved" it).

    This is one of those concepts that I have trouble with - like a two inch
    water pipe will deliver *four* times as much water as a one inch water
    pipe, and with the Interstate highway system, if you want to travel North,
    go east, and if you want to travel South, go west, and if you are in
    Alaska and you want to stay warm, build yourself a house out of ice.
    Geez, these things are just not linearly logical.

    And so it was with the citrus. Wasn't Mother Nature just going to do the
    same thing the farmers were doing? Apparently not. They were saving the
    citrus using the same means by which she was going to kill it. go figure.

    Elaine, too

  8. Elaine Parrish said:


    Chuck said:
    Linda said:

    <Sigh>

    I have checked my freezer temp. and have made sure there is enough
    circulation... yada yada.

    This is kind of a dumb question but..
    if you would freeze something in water
    that is already encircled/encase in a plastic wrap, aluminum foil
    or air tight container...
    would you get or tast freezer burn??

    Example..
    a chicken breast wrapped tightly & frozed vs.
    chicken breast wrapped and wrapped tightly, water poured over &
    frozed.

    I know the first wrapping if left too long in MY freezer would
    produce the freezer burn and freezer burn taste,

    Would the item encased in ice do the same?

    I hope you understand my question.

    Just curious.

    Thanks!


    This is the ONLY way my dad would freeze fresh caught fish when I was
    a kid.. to prevent freezer burn..
    He'd take 1/2 gallon cardboard milk carton that had been washed out..
    The top glued seams carefully pulled apart. Inserted fish that had
    been cleaned and scaled, fill with water, top closed back and
    stapled..then freeze..
    Chuck (in SC)

    I remember the the "old folks" doing that.

    A number of years ago when Florida had citrus on the trees, a cold front
    was moving across this area and a heavy frost and hard freeze was
    expected. To save the citrus, the orchard folks sprayed the citrus with
    water, encasing the fruit in a thick coating of ice. It "saved" the
    citrus (it could only be used for juice because it broke down the pulp or
    something, but it "saved" it).

    This is one of those concepts that I have trouble with - like a two inch
    water pipe will deliver *four* times as much water as a one inch water
    pipe, and with the Interstate highway system, if you want to travel North,
    go east, and if you want to travel South, go west, and if you are in
    Alaska and you want to stay warm, build yourself a house out of ice.
    Geez, these things are just not linearly logical.

    And so it was with the citrus. Wasn't Mother Nature just going to do the
    same thing the farmers were doing? Apparently not. They were saving the
    citrus using the same means by which she was going to kill it. go figure.

    Elaine, too

    We live in a fishing village that had a processing plant that
    processed the daily catch. They would single freeze fish, then run it
    through ice water several times, freezing in between each pass, until it
    had enough of a glaze on it to keep it from freezer burn.... Sharon

  9. Elaine Parrish said:

    This is one of those concepts that I have trouble with - like a two inch
    water pipe will deliver *four* times as much water as a one inch water
    pipe, and with the Interstate highway system, if you want to travel North,
    go east, and if you want to travel South, go west, and if you are in
    Alaska and you want to stay warm, build yourself a house out of ice.
    Geez, these things are just not linearly logical.

    I remember making a water filter installation and seeing how doubling
    the diameter of the piper quadrupled the area = throughput.

    Okay, Area = pi x radius-squared. That means if the diameter is 2
    inches, then the radius would be one inch or pi x 1 , the
    cross-sectional area. Area = 1 x pi.

    Now if the diameter is 4 inches, then the radius would be 2 inches.

    Area = pi x radius-squared = pi x 2-squared = 4 x pi, so yes is it four
    times the throughput with just a doubling of the width of the pipe.

    I guess that does not help if you don't feel comfy with geometry.

    It's the same with a placemat. A 1 foot on all its edges would be 1
    square foot.
    But if you made it two feet on all its edges, then the placemat would
    be 4 square feet.
    So that's quadrupled too, or should I say two 🙂

  10. Quoted message said:


    Elaine Parrish said:

    This is one of those concepts that I have trouble with - like a two inch
    water pipe will deliver *four* times as much water as a one inch water
    pipe, and with the Interstate highway system, if you want to travel North,
    go east, and if you want to travel South, go west, and if you are in
    Alaska and you want to stay warm, build yourself a house out of ice.
    Geez, these things are just not linearly logical.

    I remember making a water filter installation and seeing how doubling
    the diameter of the piper quadrupled the area = throughput.

    Okay, Area = pi x radius-squared. That means if the diameter is 2
    inches, then the radius would be one inch or pi x 1 , the
    cross-sectional area. Area = 1 x pi.

    Now if the diameter is 4 inches, then the radius would be 2 inches.

    Area = pi x radius-squared = pi x 2-squared = 4 x pi, so yes is it four
    times the throughput with just a doubling of the width of the pipe.

    I guess that does not help if you don't feel comfy with geometry.

    It's the same with a placemat. A 1 foot on all its edges would be 1
    square foot.
    But if you made it two feet on all its edges, then the placemat would
    be 4 square feet.
    So that's quadrupled too, or should I say two 🙂

    Tee hee hee. I'm not real comfy with geometry. I got some better at it
    while I was playing pool. I improved my English, too! hehe

    My dad taught me about about moving the water through pipe while we were
    doing a plumbing job. He showed it to me on a piece of paper. He drew two
    circles - one small, one larger - this was not to scale. The small circle
    represented the 1" pipe and the larger represented the 2" pipe.

    In the larger circle, draw a horizontal line through the center. It would
    seem that there'd be 1 inch on top and 1" on bottom to = 2 inches. But it
    is not. It is just like slicing an orange in half. There is still as much
    orange on the surface as there was to begin with. From
    the Horizontal line to the top is 2" (one inch high and 2" long 1X2=2" and
    from the Horizontal line to the bottom is 2".

    Draw a vertical line through the center intersecting like cross hairs.
    Now there are four equal sections, each 1" (1" high and 1"long = 1 x 1 =
    1"😉. So, it takes 4 1" pipes to move as much water as 1 2" pipe.

    If it hadn't been for my dad, I never would have gotten through high
    school or college algebra.<g> My dad used a slide rule. He'd take my math
    problems and work them on the slide rule. Then He would explain the
    problem to me and I would work it by hand (this was before calculators. We
    always worked by hand) until I got the right answer. But instead of using
    those big long formulas, I did some simple math and came out with the
    correct answer. It used to drive my teachers nuts. <g>

    Elaine, too

  11. Quoted message said:
    Bob (this one) said:

    Rancidification doesn't depend on being exposed to air. Essentially,
    it's decomposition of fats (it's actually more complicated than that,
    but that's the net effect) caused by any of several external and several
    internal triggers and processes. I just found this heavily linked site:
    <http://www.factbites.com/topics/Rancidification>

    Pastorio

    Wonderful URL there. Thanks!

    So I gather the custom of leaving olive oil out is what?

    A custom.

    Quoted message said:

    The monosaturated oils in olive oil do not go bad that quickly?

    Sure they do. But the habitual users consume it before that happens to
    the point where it becomes objectionable. Infrequent users should only
    buy small quantities.

    Quoted message said:

    Keeping it in the 'frig is a hassle since it solidifies at frig temps.

    in southern Europe, not many problems with leaving olive oil out or
    do they now keep it in the 'frig?

    No. They use it quickly.

    Quoted message said:

    I used to keep olive oil in the 'frig for the Vitamine E content.
    But since it's not a biggee in the health world, vastly over-rated,
    not concerned about Vitamine E breaking down as much as before.

    What do you think?

    My oils sit out at room temp.

    Pastorio

  12. In article <[email hidden]>,

    Bob (this one) said:
    Quoted message said:
    Bob (this one) said:

    Rancidification doesn't depend on being exposed to air. Essentially,
    it's decomposition of fats (it's actually more complicated than that,
    but that's the net effect) caused by any of several external and several
    internal triggers and processes. I just found this heavily linked site:
    <http://www.factbites.com/topics/Rancidification>

    Pastorio

    Wonderful URL there. Thanks!

    So I gather the custom of leaving olive oil out is what?

    A custom.

    Quoted message said:

    The monosaturated oils in olive oil do not go bad that quickly?

    Sure they do. But the habitual users consume it before that happens to
    the point where it becomes objectionable. Infrequent users should only
    buy small quantities.

    Quoted message said:

    Keeping it in the 'frig is a hassle since it solidifies at frig temps.

    in southern Europe, not many problems with leaving olive oil out or
    do they now keep it in the 'frig?

    No. They use it quickly.

    Quoted message said:

    I used to keep olive oil in the 'frig for the Vitamine E content.
    But since it's not a biggee in the health world, vastly over-rated,
    not concerned about Vitamine E breaking down as much as before.

    What do you think?

    My oils sit out at room temp.

    Pastorio

    So does mine.
    Both the Olive oil and the Grape seed oil as I use both of them
    frequently.

    The little bottle of sesame oil is in the 'frige as it lasts quite a
    long time. ;-)

    I use it drop-wise.....
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

  13. Elaine Parrish said:

    Tee hee hee. I'm not real comfy with geometry. I got some better at it
    while I was playing pool. I improved my English, too! hehe

    My dad taught me about about moving the water through pipe while we were
    doing a plumbing job. He showed it to me on a piece of paper. He drew two
    circles - one small, one larger - this was not to scale. The small circle
    represented the 1" pipe and the larger represented the 2" pipe.

    In the larger circle, draw a horizontal line through the center. It would
    seem that there'd be 1 inch on top and 1" on bottom to = 2 inches. But it
    is not. It is just like slicing an orange in half. There is still as much
    orange on the surface as there was to begin with. From
    the Horizontal line to the top is 2" (one inch high and 2" long 1X2=2" and
    from the Horizontal line to the bottom is 2".

    Draw a vertical line through the center intersecting like cross hairs.
    Now there are four equal sections, each 1" (1" high and 1"long = 1 x 1 =
    1"😉. So, it takes 4 1" pipes to move as much water as 1 2" pipe.

    If it hadn't been for my dad, I never would have gotten through high
    school or college algebra.<g> My dad used a slide rule. He'd take my math
    problems and work them on the slide rule. Then He would explain the
    problem to me and I would work it by hand (this was before calculators. We
    always worked by hand) until I got the right answer. But instead of using
    those big long formulas, I did some simple math and came out with the
    correct answer. It used to drive my teachers nuts. <g>

    Elaine, too

    That's a good explanation. I can see even though it's well done by you
    I still had to stop for a moment to see what you were getting at. Not
    as simple reading as a good anecdote. So when I tried a formula, that
    probably is slowing things down. But okay, you fit 4 x 1" in a
    cross-section of a 2" pipe. That has a good feel to the explanation.

    Slide rule? I am trying to recall the last time I even saw one. I used
    to have a real one, K&E? They were kind of neat. I could do simple
    stuff on it.

    About driving your teachers nuts. I recall in high school, I used to
    stare out the window. But every time I got called on in trigonometry
    class, I came up with the answer. I don't even know how I could do that
    since sine, cosine and tangents were tedious. But if you can simplify
    problems, that's good - a lot of difficult problems are really simple,
    like e = mc(squared) tee hee. Reminds me of that physicist who had
    humorous yet serious books, 'Surely You're Joking, Mr. Feynman!'
    (Adventures of a Curious Character): Richard P. Feynman. He always was
    simplifying problems so he could get the answers in his head.

  14. Bob (this one) said:


    Quoted message said:
    Bob (this one) said:

    Rancidification doesn't depend on being exposed to air. Essentially,
    it's decomposition of fats (it's actually more complicated than that,
    but that's the net effect) caused by any of several external and several
    internal triggers and processes. I just found this heavily linked site:
    <http://www.factbites.com/topics/Rancidification>

    Pastorio

    Wonderful URL there. Thanks!

    So I gather the custom of leaving olive oil out is what?

    A custom.

    Quoted message said:

    The monosaturated oils in olive oil do not go bad that quickly?

    Sure they do. But the habitual users consume it before that happens to
    the point where it becomes objectionable. Infrequent users should only
    buy small quantities.

    Quoted message said:

    Keeping it in the 'frig is a hassle since it solidifies at frig temps.

    in southern Europe, not many problems with leaving olive oil out or
    do they now keep it in the 'frig?

    No. They use it quickly.

    Quoted message said:

    I used to keep olive oil in the 'frig for the Vitamine E content.
    But since it's not a biggee in the health world, vastly over-rated,
    not concerned about Vitamine E breaking down as much as before.

    What do you think?

    My oils sit out at room temp.

    Pastorio

    Would you refridgerate if there were cloves of garlic in it? ...Sharon

  15. biig said:


    "Bob (this one)" wrote:

    Quoted message said:
    Quoted message said:

    My oils sit out at room temp.

    Pastorio

    Would you refridgerate if there were cloves of garlic in it? ...Sharon

    I wouldn't have cloves of garlic in my oils beyond a very short time to
    extract flavor from them. That possibility of botulism is remote, but it
    only needs to happen once for your life to change terribly.

    Here's what I do: smash a couple dozen cloves of garlic and put them
    into a saucepan. Seriously smash them or run them through a garlic
    press. You want them to be almost a paste. Pour about 3 cups of olive
    oil into the pot, and it doesn't need to be great quality, because
    you're about to change the whole flavor profile. Turn the heat on low
    and pop in a candy/deepfry thermometer. Gradually, slowly warm the oil
    to 250°F or 120°C and hold it there for 15 minutes. You don't want to be
    frying the garlic and having it spit and sputter all over the place.
    Doing it slowly lets the moisture out of the garlic gently.

    Turn the heat off and let the oil come back down to room temp. Strain
    the solids out and bottle the oil. Room temp storage for about 3 months.
    Heating it will accelerate the rancidification, so if you plan to hold
    it for longer than that, put it into a wide-mouth canning jar and put it
    in the fridge. It will solidify, but with the wide mouth, you can spoon
    out however much you want to use rather than waiting for it to reliquefy
    by taking it out of the fridge and letting it warm up again.

    Pastorio

  16. Quoted message said:

    That's a good explanation. I can see even though it's well done by you
    I still had to stop for a moment to see what you were getting at. Not
    as simple reading as a good anecdote. So when I tried a formula, that
    probably is slowing things down. But okay, you fit 4 x 1" in a
    cross-section of a 2" pipe. That has a good feel to the explanation.

    tee hee hee. I guess it is a good thing that I am not a Math teacher!
    Since you already knew "the answer", I knew that you would be able to look
    at (or envision) the circle and see the 4 sections so I wasn't as detailed
    as I should have been.

    I have to think "outside the box" when it comes to math. You see, it seems
    logical to me that if you have a 1" pipe and you want twice as much water,
    then you just go to a 2" pipe (like if you have 1 apple and you want 2
    apples, you just get another apple because 1 + 1 = 2). So, if you have a
    2" pipe and you cut it in half - lenghtwise - then you have 2 1" pipes.
    Of course that is wrong - but that is beside the point (hahaha). That
    "seems" logical and fits with other math principles (like the apple). So,
    I, and people like I am, have to be able to forget or unlearn what we are
    sure we know in order to allow another (contradicting) idea to take its
    place. That's easier said than done. I always do better if I can "see" it.

    When my dad drew the circle and drew the horizontal line through it, my
    brain said, "ok, you divided 2" in half, so now we have 2 sections of one
    inch each. done."

    Wrong.

    When I said, "why?" (which I say a lot!), he
    pointed out that yes, from the center line to the top of the circle was,
    indeed one inch (we had cut it in half), but the horizontal line was still
    2 inches long (because we had not cut it in half), making
    the area 1" high times 2" long for 2" of space. Then he drew the line down
    the center and we had four equal pieces and each was 1" high and 1" wide.
    Geez, go figure.

    And how many one inch pipes does it take to move as much water as one 4"
    pipe? (Dad never could quit while I was ahead! ha).

    Why, 16, of course. geez. Draw a bigger circle (you'll need it to see all
    the lines. sheesh) Then cut the circle in 4 equal pieces horizontally and
    in 4 equal pieces vertically. (Kinda like cutting brownies! OB food <g>😉.

    Then the time came when I had to figure out how many city blocks
    were in a square mile. (256, BTW). Who knew that math class was easier
    than life would be? sheesh!

    I admire (and, ok, I'll say it, envy) people like you who are
    "math-brained". The whole world works on math. I have been able to learn a
    lot, but every step is a struggle. I don't have any propensity for it.

    OB food: (kinda <g>😉 That's why I'm not a good baker. Cooking is an art.
    Baking is a math-based science.

    It all has to do with that Right Brain/Left Brain thing. I just struggle
    not to be "No Brained".

    Quoted message said:


    Slide rule? I am trying to recall the last time I even saw one. I used
    to have a real one, K&E? They were kind of neat. I could do simple
    stuff on it.

    I never did learn to use the slide rules. I wish I had. They were very
    common before calculators. My dad started using one in the 1950s. He had
    the bar ones but he loved the circles. He had one the size of a dinner
    plate and one the size of a cup's saucer. He was an industrial bearing and
    power transmission specialist and he could figure drives, gear ratios,
    lift, thrust, and torque, etc. like it was child's play. I have to have a
    calculator to figure the tip for lunch! haha.

    When I look back on the days before calculators - much less computers -
    and see all the math that was done by hand, I'm amazed.
    I remember working those formulas that took a half page of notebook paper
    just to write down before we started any calculations. sheesh.

    Quoted message said:


    About driving your teachers nuts. I recall in high school, I used to
    stare out the window. But every time I got called on in trigonometry
    class, I came up with the answer. I don't even know how I could do that
    since sine, cosine and tangents were tedious.

    But see, you just had a propensity for that. Something in the brain just
    connects with some things and they come easy. I was like that in English.
    My Composition 1 teacher would ask a question. I would answer correctly
    and then she would say, "Why is that correct?"

    "I don't know." (Geez, Lady, isn't being right enough???? Do I have to
    know "why", too????) This is where math beats English six ways to Sunday.
    2 + 2 = 4 and you don't have to know "why".

    One day, after weeks of this, that poor lady got so frustrated that she
    balled her hands into little fists and stomped her foot on the floor as
    she hissed at me, "You can't possible get these answers right every time
    and not know why they are right!"

    Geez, I had an A+ in her class and I was a criminal.

    Come to find out, there are pages and pages of "rules" that teach you
    English grammar. sheesh, go figure. I didn't know. The only rule I had
    ever heard about identifying the parts of speech was, "if it ends in -ly,
    it's probably an adverb". I didn't know that there were dozens and dozens
    of such rules. But, I did learn a lot. Now I know "why" - for all the
    good that does me! <g>

    I never took trig. I was required to take algebra. After that, I ran as
    hard I could from all things math.

    I use math every day, but I have never needed algebra "out in the real
    world".

    Schools really do need to get their acts together and give kids things
    that they actually can use in life.

    The one thing about Academe, is that they want to take 50 steps getting
    somewhere when 10 will do.

    Quoted message said:

    But if you can simplify
    problems, that's good - a lot of difficult problems are really simple,
    like e = mc(squared) tee hee. Reminds me of that physicist who had
    humorous yet serious books, 'Surely You're Joking, Mr. Feynman!'
    (Adventures of a Curious Character): Richard P. Feynman. He always was
    simplifying problems so he could get the answers in his head.

    I'm not familiar wth Mr. Feynman, but he sounds like my kind of guy.

    I've always simplified whenever I could. It is just easier for me.

    When I took Economics, we were back to those half-page formulas. sheesh.
    I was headed into a test in a couple of days and I knew that I could never
    finish using those long, complicated formulas. I was stressed.

    While I was doing homework and studying for the test, I
    noticed that, interestingly, when you got your answer to the long formula,
    there was a formula (something akin to A + B = C [a little more
    elaborate]) to use to check your answer.

    So I deduced that if I could plug my answer into A + B = C to determine if
    it was right, I could use the same formula - with a tad of adjustment - to
    get the answer in the first place. Since, A + B = C, then C - A = B and so
    forth. I took the answer checker formula, turned it around and solved for
    the answer to the problem. It saved me on that test - and all the others.

    Elaine, too

  17. In article <[email hidden]>,

    Quoted post said:

    Slide rule? I am trying to recall the last time I even saw one. I used
    to have a real one, K&E? They were kind of neat. I could do simple
    stuff on it.

    I think Rob had his bronzed.
    --
    http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

  18. Melba's Jammin said:

    In article <[email hidden]>,

    Quoted post said:

    Slide rule? I am trying to recall the last time I even saw one. I used
    to have a real one, K&E? They were kind of neat. I could do simple
    stuff on it.

    I think Rob had his bronzed.

    Neil's is at the bottom of a desk drawer, buried under his diploma.

    gloria p

  19. Melba's Jammin said:

    In article <[email hidden]>,

    Quoted post said:

    Slide rule? I am trying to recall the last time I even saw one. I used
    to have a real one, K&E? They were kind of neat. I could do simple
    stuff on it.

    I think Rob had his bronzed.
    --
    http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

    did it hurt? they don't work so well when they're bronzed, i think

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