Who are you...?

Yes Ma'am. Nice folks, but they risk being renamed alt.nobody.here

No. Not this time.

Just curious about the level of discourse that would be appropriate. The conversation would be different if all were professionals, than if all were domestic cooks. As it is, it seems to be a mixed bunch with home cooks predominant.

For me, it just means not to get all technical and scientific if it's not useful info for the folks.

Pastorio

I prefer technical and scientific. I used to be a scientist although I am now just a "boring" ole SAHM.

-L.

That's how I think of you. A boring ole SAHM...

No, seriously...

Pastorio

LOL....ok, BOB, I will try to liven up my posts a bit for ya! ;)

Lemme seeee.......I once committed Grand Theft Auto. Oh, and I am a freak in bed! And I like to drop acid (though I don't anymore.) And I am part of a group called the Five Angry Beavers. :) :D Oh, and I know a hit man. A Really. Good. Hitman.

-L.

Busy, busy, busy. I have done some lurking, but haven't said much. Things should calm down after mid-February, when I present a poster at the Stroke meeting in Florida and finish a grant proposal. We have done considerable entertaining in the last month, including the infamous annual Vietnamese dinner. My task this week will be to concoct some bread for our Super Bowl chili extravaganza. The following week I've been cajoled into making a dessert for the next-door-neighbors' daughter's high school music program auction. I'm considering making a cobbler with some of the fruit I froze over the summer.

Cindy

In article , Bob (this one) wrote: [...] = For me, it just means not to get all technical and scientific if it's = not useful info for the folks.

I'm just a home cook but I enjoy learning the technical/scientific details.

= Pastorio

Indeed,,, its gratifying to know whats going on at the molecular level in cookery... Also ....It is good to know that you are among of the few exceptions....

Its just uinfortunate that certain chefs that are proud of their limited knowledge( but enormous egos.....) scoffs at scientific explanations .....

Can you ever post anything without taking shots at other people? Is your ego so fragile that you have to drag others down so you can be up?

Try it just once. Post something positive without vomiting on your shoes. Without being smug and supercilious.

Pastorio

Try it once....?... Its unfortunate you never read many of my informative posts in all baking related newsgroups.....

Then why can't you do the same here? And this answer of yours evades the basic questions. Why can't you ever post anything here without taking shots - and excusing yourself from when you posts nastiness?

You obviously have a great deal of knowledge, yet you cheapen all those years of study and experience by taking unnecessary shots at people - people who aren't trying to engage you in dispute. I think it's unfortunate that you spend even a moment doing this.

Pastorio

.>basic questions. Why can't you ever post anything here without taking

Bobby boy, I have been posting in this group for many years and I remember vividly that the only people I offended are the shallow ones; therefore this led me to ask .... Does it mean you are one of them?...

If it happen.... you have not read any of my post ...I was wondering if you are wearing horse blinkers with your reading glasses ...? But there is a saying....its difficult to wake up a person that is already awake but pretending to be asleep...nor to show something important to a person who is disinterested it. Its up to you choose where do you belong...

If I happen to have such knowledge..(but I don't claim such..)..It is just if I know certain answer to a question of a certain poster then why withheld it when I cannot carry the answer (or that knowledge) to my grave....?

.I don't think that offending petty people degraded my value....in the same manner that stained gold coin does not reduces its worth ...it is still real GOLD ..inside. I am still the same guy who happens to know the t answers to many difficult questions ... Besides dispute and argument add pizzazz....to a sometimes boring group in certain times it become stale due to lack of post... why hide the fireworks.display ..when its occasionally seen?

See, this is exactly what I'm talking about. Precisely, exactly, completely what I'm talking about

Say smug, nasty s*it and then excuse yourself for it. As though it somehow demonstrates anything but a crippled and cramped mind. As though it were reasonable and useful to behave this way.

This whole post from you is utterly unnecessary. Offers no information. Only promotes the supercilious nastiness you seem to think is the hallmark of civilized discourse. Or your discourse, anyway.

Not only nasty and a blowhard, but an inventor of "sayings." Bwah...

You can lead a horse to water, but you can't grow moss on a rock. Oh, look. I invented a "saying" just as meaningful.

Or maybe a Zen sort of question like "What is the sound of one hand clapping." Here we go... "Which is quicker, to New York or by train?" Grasshopper.

Phony locutions like you're trying to foist off as substantial, collapse under their own weight of bullshit. You can't excuse your petty vulgarity with "sayings."

Oh, right. Reading your ugly malice is "something important." I can assure you, I'm "disinterested" in your continuing viciousness and gratuitous self-congratulations.

Could you actually believe that your pointless insults are "something important?" Really...?

Of course you do. Your false humility rings no more true than your shabby insults. You claim it in this post when you talk about "something important" coming from you. That you put out wisdom, and "petty" people miss it.

You seem to think that not calling you on your trivial viciousness is somehow to endorse it. That if people don't protest, it means they like it. It's more like you'll be gratuitously nasty no matter what anyone says, so it's useless to even try to say anything to you. That you're so convinced of your exalted place, that you can say anything and everyone will admire you for it. How astonishingly self-deluding.

No reason. That's the whole point that is slipping past you. That sharing that knowledge marks the civilized man. But, then you say stuff like...

So only petty people will find your verbal vomit offensive? My how wonderfully self-forgiving. And self-defining: if people find your illiterate rantings offensive, they're automatically "petty."

My how imperious you are... "Let them eat cake..."

But looks like s*it outside and needs a good scouring to remove the stains before it can assume it's true value.

How completely full of crap a thing to say.

So let me see if I understand you... Only shallow people find your diatribes offensive. And that blind people are the ones that don't grasp your great depths. And that there are sayings that forgive your egregious word-violence. And that saying nasty stuff that offended "petty" people (implying that everyone else just loooves your stylings) doesn't diminish the value you bring to the group. (And besides, you post lots of nice things to other groups, you seem to also imply.) And that your vast storehouse of malice somehow adds "pizazz" to otherwise civil discussion. "Fireworks" you say.

I once had a man make a reservation in one of my restaurants for 25 and not show up. I called him and asked what happened. He said, "These things happen." As though he wasn't totally responsible for it. Just like you. As though it's somehow just another thing that happens and no one is really responsible.

You're responsible for your own actions, even though you try to minimize that fact.

Pastorio

I did something similar, only no pressure cooker, I just used a tea kettle with a cork -- cork had a hole drilled into it which fit the copper tube. Tube fed down the vent from the stove top into the back of the oven. Didn't have any problems with corrosion, but I didn't do that many loaves of bread either. I just left the tube in place (with the cork on the stovetop end) when not in use. Had to remove the tube when selling the house. :)

Hi, I'm like Reg, computer programmer and caterer, but instead of meat products, I have a bed & breakfast. I mostly come in and lurk when waiting for guests to arrive -- the rest of the time I'm running too fast.

What sorts of foods do you make for your guests?

Pastorio

Hmm, birds of a feather. I'd wager we have the same motivations for what we do. One line of work is for money and the next, well, it's for other things :)

What's on your menu? Some of the best meals I've ever had have been at B&B's.

I am a housewife, home maker, I love to cook, but only do it for my family and friends. I have a Southern influence in my cooking, as for baking, I like to bake bread, cookies are great, pies and cakes, actually almost anything and everything.

I read here but lurk, good pie crust is a challenge for me..

Rosie

A bssic good pie crust is not difficult to make. The recipe is just flour, fat, cold water and salt. The most important part is how its made. It just require care and gentleness in the manipulation For a home scale method The secrets are similar as in the institution : using the right flour and fat then coupled with proper manipulation procedurss that includes resting in between; that is after the dough is gently mixed( by first crumbling the flour with the fat with the fingers or two knives or pasty blender until coarse crumb texture is obtain where you can still see lumps of fat coated with flour. Then the liquid ( where the salt is dissolved is sprinkled in while blending the dough gently.

It is then divided into the sizes( depending on the pie pan sizes) allowed to rest preferably in cool conditions.. for at least half an hour. One preferred technique for the beginner is described below.

The dough is placed in between sheets of wax paper gently dusted with flour) It is then rolled from the center outward in 360 degrees to the required thickness about 2 mm. the paper dough sandwich can be rolled in either side and if it happens that the dough does not move outward you need to lift the paper and add more dusting flour but not much.then pressing back the paper. The benefit of this technique is the dough is not over handled so does not to shrink much if compared to bare dough rolling which is suited for advanced pie makers.

Then the outer sheets is peeled of , then the remaining dough paper layer transferred to the prepared pie pan,( greased with fat and dusted with flour) the bare dough facing the pan. The It is lowered gently and the remaining wax paper peeled. The dough must be permitted to sag loosely to the pie pan The dough is then gently pressed into the bottom making sure not to overstretch the dough. If the dough appears to stretch the outer sides are slightly pressed toward the center to permit the dough to sag. loosely.

Once the bottom is done the sides are then pressed in the same manner as the bottom taking care not to stretch the dough. The hands is pressing it gently downward and ouward to form a uniform surface snugly fitting the pie plate until your hands reach the pie pan rim. Do not press the dough to hard or you will end up with nonuniform thickness throughout the pie pan.

Finallly the overlapping excess dough is trimmed by sliding the knife edge around the pan rim. Presto you have a properly made pie crust bottom...