OT...Last word/fight club thread...gloves are off

[greatunclebill]

Selective breeding gone berserk has resulted in animals with many defects.
Hip dysplasia and apnea are the results of irresponsible breeding.

My lhasa apso is one of the breeds most closely related to the ancestral wolf. He's also the loudest snorer i've heard.

[bombayone]

It appears that this forum's professional fighters are boycotting this thread.

[Bookit]

Gotta agree with Bertha. It can be intimidating to ask a question and get snapped at for not doing something right. And what I have seen are newbies who do read the sticky note and try to do it right (and come pretty close) and still get snapped at.

Newbies are tired. They are shell shocked to learn they actually stop breathing at night. And now they have to live the rest of their lives sleeping like Darth Vader. Can't we cut them slack?

I'm not looking for a fight. I'm looking for some empathy for these people.

[ChicagoGranny]

Use the brine method to select Russet Burbank potatoes that are neither too wet nor too dry. Level of moisture content is very important.

Cut potatoes to 1/4" sides and, in most cases, a volume of 0.3 cu. in.

Blanch.

Dip in 0.5% disodium acid pyrophosphate and 0.3% glucose.

Dry at 170 degrees F.

Par-fry in soybean oil at 190 degrees F.

Finish-fry at 375 degrees F.

Add salt and/or seasoning to taste.

[palerider]

Use the brine method to select Russet Burbank potatoes that are neither too wet nor too dry. Level of moisture content is very important.

Cut potatoes to 1/4" sides and, in most cases, a volume of 0.3 cu. in.

Blanch.

Dip in 0.5% disodium acid pyrophosphate and 0.3% glucose.

Dry at 170 degrees F.

Par-fry in soybean oil at 190 degrees F.

Finish-fry at 375 degrees F.

Add salt and/or seasoning to taste.

You get a better texture if you freeze them between the par fry and the finish fry.

[klm49]

Fight club? Okay, I need to do some venting here. There are a couple of regulars (you know who you are, and I know you will throw barbs at me) who scare newbies away by turning a thread into a pi**ing contest. I was a newbie once and remember how intimidating XPAP therapy can be. I never asked questions because I saw what the regulars would do to some newbies. Instead of simply answering a question or offering advice, they criticize how the question is phrased, or say "oh no, not that topic again!" They also snipe at each other and at certain regulars they deem unworthy of being here. I have stayed away for weeks or months at a time because I get tired of the sniping and bickering. Why do I come back? Because, if you can hold your nose and wade through the stench, there are nuggets here and there. Don't suggest a foe list. I already have one, but it's hard to avoid the stench when someone quotes it in a reply. There, I've said my piece. I'll be back in a month or so. Please try to be nice to each other.

Edit: What I'm talking about here is that there's so much bickering, name calling, etc., that the useful bits of information get lost in the shuffle.

Same here, couldn't agree more.

[chunkyfrog]

Use the brine method to select Russet Burbank potatoes that are neither too wet nor too dry. Level of moisture content is very important.

Cut potatoes to 1/4" sides and, in most cases, a volume of 0.3 cu. in.

Blanch.

Dip in 0.5% disodium acid pyrophosphate and 0.3% glucose.

Dry at 170 degrees F.

Par-fry in soybean oil at 190 degrees F.

Finish-fry at 375 degrees F.

Add salt and/or seasoning to taste.

You get a better texture if you freeze them between the par fry and the finish fry.

But the kitchen smells so good . . .

[ChicagoGranny]

You get a better texture if you freeze them between the par fry and the finish fry.

What a moronic post. As usual, you have no clue what you are talking about. Your brain was finish fried a long time ago.

But the kitchen smells so good . . .

And you. How in the Hale-Bopp do you come up with such nonsense? The only way you'll ever smell a kitchen is when I am pan-frying your skinny legs. Get out of here.

[prodigyplace]

Gotta agree with Bertha. It can be intimidating to ask a question and get snapped at for not doing something right. And what I have seen are newbies who do read the sticky note and try to do it right (and come pretty close) and still get snapped at.

Newbies are tired. They are shell shocked to learn they actually stop breathing at night. And now they have to live the rest of their lives sleeping like Darth Vader. Can't we cut them slack?

I'm not looking for a fight. I'm looking for some empathy for these people.

I agree.

I remember early on being excited to share a bit of advice I learned from here.

I said that I learned it from here but got flamed by one of our regulars for not giving them credit. I do not know nor care who provided the information!

[bombayone]

The professional fighters dodge the concerns about their behavior and discuss french fries.

[Lucyhere]

A thread like this one was started a year or so ago. Didn't work then and it won't work now! The bullies are well known and get time off for good behavior. That's the way it's always been here and nothing is going to change.

[Pugsy]

This thread was originally supposed to be a place where those wanting to have a pissing contest could have the pissing contest and not derail helping threads.

I was asked specifically by someone to create a thread for that purpose...so I did.
Anyone can create a thread like this.

As with most of our threads it appears to have got side tracked. I don't care about OT threads for the most part.

If the person who asked me to create this thread doesn't wish to use it for the purpose it was created....that's their choice.
They are also free to create their own thread or take their "discussion" privately if they wish. I don't care.

Maybe the person who requested this thread didn't like what I said....I can't read minds.
Maybe the person wanted to not talk about where this thread went to with dogs and such...I can't read minds.
Maybe the person just changed their mind....maybe because I didn't move posts (I found out that moving posts isn't so easy and is quite messy) so I figured they could do their own editing.

I was asked to create a thread but the person who asked me to apparently doesn't want to use it for what it was intended...a place to continue the "discussion" with the gloves off. So be it.

I don't care what the rest of you want to do or discuss here. Have fun.

[ChicagoGranny]

10 guy movies on Netflix that women like, too

Fight Club

The plot: Even though the first rule of "Fight Club" is that you don't talk about "Fight Club," we're going to do it anyway. The movie is about this guy who suffers from insomnia. He meets this "other guy." (Spoiler alert! It's really him -- he's got issues.) "They" start this stupid club for guys so they can all get together to beat each other up for kicks.

Why girls love it: Brad Pitt.

[palerider]

You get a better texture if you freeze them between the par fry and the finish fry.

What a moronic post. As usual, you have no clue what you are talking about. Your brain was finish fried a long time ago.

It's good to see that SOMEONE remembered that this is the fight thread... That said.

I wouldn't expect someone as antiquated as yourself to have any idea about modern methods, much less science, and we're used to the word spasms that come after you've been drooling on your keyboard and have somewhat shorted it out.

But, here ya go:

But was there anything more I could do? I thought back to those McDonald's fries and realized a vital step that I had neglected to test: freezing. Every batch of McDonald's fries is frozen before being shipped out to the stores. I always figured this step was for purely economic reasons, but perhaps there was more to it?

I tried freezing half a batch of fries before frying them and tasted them side-by-side against the other half.

The improvement was undeniable. The frozen fries had a distinctly fluffier interior, while the unfrozen ones were still ever-so-slightly gummy. It makes perfect sense. Freezing the potatoes causes their moisture to convert to ice, forming sharp, jagged crystals. These crystals damage the cell structure of the potato, making it easier for them to be released once they are heated and convert to steam. The best part? Because freezing actually improves them, I can do the initial blanching and frying steps in large batches, freeze them, and have a constant supply of ready-to-fry potatoes right in my freezer just like Ronald himself!

https://aht.seriouseats.com/2010/05/the ... fries.html

Crunch on that, granny.

[ChicagoGranny]

I wouldn't expect someone as antiquated as yourself to have any idea about modern methods, much less science, and we're used to the word spasms that come after you've been drooling on your keyboard and have somewhat shorted it out.

López-Alt and you together have no more brains than I have in one elbow.