Glitter Ninja wrote:
> "Bob (this one)" <[email protected]> writes:
>
>>Glitter Ninja wrote:
>
>>> I can't imagine being able to make a patty by hand that was as small
>>> as a fast food patty.
>
>>What a perfectly silly thing to say. All it takes is a scale.
>
> Right. I just can't do math, that's the problem.
No, you're a moron. That's the problem. And your imagination is as
crippled as your logic.
> Or is it that you responded with a whiny little complaint before you
> read the whole post? Because later you comment on what I *really* said:
Nah. And your idea of a "whiny little complaint" means your reading
skills are as good as your math and your imagination.
I read the whole post before I decided to heap scorn on your empty
little head. Now toss those pretty curls and flounce around some more.
That's it... push the shades up on top of your head while you fire that
nasty look at me... Perfect.
Um, you have some spinach on your front teeth...
>>>I have trouble keeping a patty that's 1/5th of a pound from falling
>>>apart!
>
> See? Just in case you didn't get that, let me break it down for you,
> Sparky: It's not that I can't read a scale, it's that a small patty with
> no binder or fillers often falls apart. But who can argue with your
> definitive advice:
See, darlin' you're talking ****. That "small patty with no binders or
fillers" is an industry standard, available as frozen patties or fresh
patties - or as a container of ground beef that requires a rational
human to weigh and properly form the patties. It won't fall apart unless
your cooking skills are right up there with your reading, logic and math
skills.
When I ran a ski resort foodservice operation, we made what we called
our "Junior Burgers" and patted them out in a public kitchen where
people could see them being done. Hundreds every day. Guess how much
they weighed?
No, try again.
Um, no, another guess...
Right 1/5 of a pound. Precisely 3.2 ounces.
>>Really? Then just smoosh it together a bit more.
>
> OH WHAT A GREAT IDEA. THANK YOU MR. AMAZING COOKING MAN.
<LOL> See how utterly moronic you are...
No, you wouldn't. Too much of a moron. Not too good at catching sarcasm,
either.
Here are two salient facts:
1) Handling ground meat more makes it stick together more. Pressing it
together makes it stay together and results in a more substantial "bite"
when eating it.
2) Your writing skills are right up there with your reading, logic, math
and culinary ones.
Hey, here's another fact for free that I won't even put on the bill...
3) You know less than jackshit about food.
> Are you for real? You tell me to "smoosh" the meat more -- and I can
> assure you that I am very skilled at smooshing meat
<LOL> I'll bet you are. Are those fishnet thigh-highs?
>> -- and then complain that:
>
>>And this kind of nonsense is exactly what I was talking about.
>
> Indeed. It's nonsense like your ridiculous claim that I don't know
> how to smoosh meat ("smoosh" being the scientific term) correctly that's
> the real problem here.
Poor Stacia. Takes pride in ignorance of culinary technique. Can't catch
the scornful dismissal of clearly absurd assertions. And sees getting
smacked around as a "complaint."
That remedial course down at the Vo-Tech is still open. Maybe you can
learn to carry the light end of the board or maybe wash cars. Save you
all the anguish that cooking and food obviously cause you.
And there's that imagination problem...
Pastorio