CPAPtalk.com

ChicagoGranny wrote: ↑

Thu Nov 15, 2018 6:13 pm

palerider wrote: ↑

Thu Nov 15, 2018 5:54 pm

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.

I didn't realize your elbow was the size of Los Angeles.

ChicagoGranny wrote: ↑

Thu Nov 15, 2018 6:13 pm

palerider wrote: ↑

Thu Nov 15, 2018 5:54 pm

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.

PR is a cooking expert. Mark Watkins still raves over PR's sous-vide skills.

For Granny: https://en.wikipedia.org/wiki/Sous-vide

prodigyplace wrote: ↑

Thu Nov 15, 2018 6:56 pm

prodigyplace

PR and you are going to be on here raving about the Thanksgiving dinners you cooked.

I see you have already started thawing yours.

esel wrote: ↑

Wed Nov 14, 2018 9:49 am

Why are humans the only mammalian with sleep apnea.

I have to try and manage my apnea and (hopefully) get at least 5 to 7 hrs of acceptably decent sleep each night. The cat snores too, but somehow he's able to get by with only 20+ hours of sleep every day. Still, I'm usually glad I'm not a snoring cat. Usually.

-JD

ChicagoGranny wrote: ↑

Thu Nov 15, 2018 6:13 pm

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

At least López-Alt managed to write a pretty good book about cooking that won a James Beard award for general cooking and the IACP cookbook of the year award.

prodigyplace wrote: ↑

Thu Nov 15, 2018 7:21 pm

I see you have already started thawing yours.

She had to move it away from her heart.

Okie bipap wrote: ↑

Thu Nov 15, 2018 8:07 pm

ChicagoGranny wrote: ↑

Thu Nov 15, 2018 6:13 pm

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

At least López-Alt managed to write a pretty good book about cooking that won a James Beard award for general cooking and the IACP cookbook of the year award.

I'm sure Granny's culinary expertise entails boiling things until all the flavor has leached out into the water, which she'll then pour down the drain.

palerider wrote: ↑

Thu Nov 15, 2018 10:13 pm

I'm sure Granny's culinary expertise entails boiling things until all the flavor has leached out into the water, which she'll then pour down the drain.

That also leaches many nutrients. Perhaps Granny’s grumpiness can also be attributed to nutritional deficiencies.

palerider wrote: ↑

Thu Nov 15, 2018 5:54 pm

ChicagoGranny wrote: ↑

Thu Nov 15, 2018 3:14 pm

palerider wrote: ↑

Thu Nov 15, 2018 2:38 pm

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.

I wouldn't expect someone as antiquated as yourself to have any idea about modern methods...

Did you mean wisdom ?

By the way I love fried snails in spicy garlic butter ...

How are fried skinny frog legs ? have never tried them...

prodigyplace wrote: ↑

Fri Nov 16, 2018 3:51 am

prodigyplace

palerider wrote: ↑

Thu Nov 15, 2018 10:13 pm

palerider

Away, you two elf-skin, you dried neat’s-tongue, bull’s-pizzle, you stock-fish!

esel wrote: ↑

Fri Nov 16, 2018 6:06 am

esel

Du bist dumm wie 5 Meter Fäldweg!

ChicagoGranny wrote: ↑

Fri Nov 16, 2018 8:01 am

esel wrote: ↑

Fri Nov 16, 2018 6:06 am

esel

Du bist dumm wie 5 Meter Fäldweg!

und es liegen 3 meter Schnee... nebeneinander Mensch...

My legs are for lookin'---NOT cookin'

chunkyfrog wrote: ↑

Fri Nov 16, 2018 6:17 pm

My legs are for lookin'---NOT cookin'

Seeing is believing