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Preparedness & Household Consumable Supplies
Survivng Argentina ^ | 4/22/13 | FerFal

Posted on 04/26/2013 1:17:09 PM PDT by Kartographer

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To: Yardstick; Kartographer; Marcella; greeneyes
That said, it’s your forum and you set the tone. I will hereby bit my tongue and avoid these sort of threads.

You said this in post #73 and 20 posts later you are still at it.
141 posted on 04/27/2013 5:14:46 PM PDT by yorkiemom
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To: Admin Moderator

Wow, talk about an Orwellian deletion. I come back and my last four posts are gone.

There was nothing against FR policy in those posts, so why did you delete them? Could it be because I made some good points and was coming out ahead in the exchange?

Nah, I’m sure it couldn’t have been that...


142 posted on 04/27/2013 5:15:44 PM PDT by Yardstick
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To: yorkiemom

When people reply to me, I reply back.


143 posted on 04/27/2013 5:17:11 PM PDT by Yardstick
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To: yorkiemom
I may have to copy this to a file and save it. It's a rant, for sure...

Convection ovens operate on the mistaken theory that you can put a cheap @$$ fan in the corner of an oven and create even circulation to balance out the normal hot/cold spots that cause uneven cooking.

BULL$&!T.

What the stupid little fan does is to concentrate the hot spots and cold spots and increase uneven cooking.

In a commercial bakery, it can lead to hilarity, when cooking some paper thin cookies like Pecan Thins that are mostly egg white.

What happens is that they lift off of the Silpat baking mat and fly out the back top of the oven where the vent is.

In every kitchen I ever worked in, if there was a switch to turn the fan off, I turned it off, taped over it with HAZARD tape and put a note on it to not turn it on.

Amazing what you can get away with if you have some official tape and a notice.

/johnny

144 posted on 04/27/2013 5:17:29 PM PDT by JRandomFreeper (Gone Galt)
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To: Yardstick
The conversation has moved on to pros and cons of convection ovens.

Personally? I hates 'em.

/johnny

145 posted on 04/27/2013 5:18:58 PM PDT by JRandomFreeper (Gone Galt)
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To: mnehring
what is an ‘anti-prepper’

A causualty.

/johnny

146 posted on 04/27/2013 5:20:12 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper
LOL! I had the numbers for thermal transfer for marble handy, a piece of flat marble was handy, and that's what I went with. It is pretty convenient.

I did notice a tendency to break over the years. But sandstone would have been worse.


Very neat. As a fellow (fellowette?) engineer, I share your passion for combining cooking and calculations. Would I then want the stone with the higher or lower thermal conductivity coefficient? Can't remember if the relationship is inverse or not....Oh, well, perhaps this is getting too much into the numbers and I'll just keep my quarry stone until it breaks ;) Hubby already broke several of them doing a Tim Taylor thing and giving his BBQ more heat. Those babies cracked, even after being heated from room temp. You can have too much of a good thing, sometimes ;)

Convention ovens...now, I'm thinking. They circulate air so supposedly keep the temp stable and even, removing hot spots. But the moving air would also dry out what you are baking. I start my bread in a humid oven, with a little cast iron skillet with hot water in it. The convention thing could mess with that... Am I getting cold or warm?
147 posted on 04/27/2013 5:24:27 PM PDT by yorkiemom
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To: Yardstick

I’ll just call you Miss Manners then.


148 posted on 04/27/2013 5:25:07 PM PDT by yorkiemom
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To: JRandomFreeper

lol

Or food if it really gets bad.


149 posted on 04/27/2013 5:25:43 PM PDT by mnehring
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To: JRandomFreeper
What the stupid little fan does is to concentrate the hot spots and cold spots and increase uneven cooking.

In a commercial bakery, it can lead to hilarity, when cooking some paper thin cookies like Pecan Thins that are mostly egg white.

What happens is that they lift off of the Silpat baking mat and fly out the back top of the oven where the vent is.


LOL! Sounds like fun (or a mess, depending on one's perspective).

How did you go from engineer to culinary school and being a chef? Or is that order reversed?
150 posted on 04/27/2013 5:27:22 PM PDT by yorkiemom
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To: yorkiemom; Jim Robinson; Jemian; Neets; Dog
How did you go from engineer to culinary school and being a chef?

Deep breath...

9/11 happened. I was working for an international telecom operation at the time, and I opened FR to find out we had been attacked.

I left the office and went home to root through my office for my last DD-214.

I didn't actually get re-enlisted until January, because of the waivers for my age and hearing loss. Jim changed my screen name from KD5CTS to JRandomFreeper for opsec reasons, and several freepers from the old ATRW thread helped me work through the waiver process.

When I got back in, with the hearing, electronic warfare was out, and combat services was in. So I took it.

During training (I didn't have to go through basic again, just AFSC tech school), I found I loved feeding lots of folks in a commercial kitchen.

I asked my dad for his official blessing to persue that career. He said I was crazy, but laid hands on my head as I knelt and gave me his blessing. A couple of years before he died.

So that's the long and the short of it, and if I left anything out, someone will correct me.

/johnny

151 posted on 04/27/2013 5:37:01 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Never used one. I have pretty good luck with a regular old electric oven. I baked a loaf the other day using the recipe on the back of the Gold Medal flour bag but substituting the broth from a pot roast for the water. Talk about tastey.

But what am I doing talking about bread with you people???


152 posted on 04/27/2013 5:37:07 PM PDT by Yardstick
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To: Yardstick
But what am I doing talking about bread with you people???

I don't know... sharing life experiences so that others might benefit, interacting in a rational manner. It could be any number of things.

Gold Medal is crap flour btw, Pioneer, if you can get it, is milled in San Antonio, and I've been to the mill. That's the good stuff.

/johnny

153 posted on 04/27/2013 5:39:53 PM PDT by JRandomFreeper (Gone Galt)
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To: Yardstick

See post number 72


154 posted on 04/27/2013 5:41:07 PM PDT by Admin Moderator
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To: yorkiemom
Oh... the Pecan Thins aren't a mess when they blow out. They cook quickly, dry and fly like a piece of confetti.

If you brush them off, you can feed them to the first section students and they will never know the difference. ;)

/johnny

155 posted on 04/27/2013 5:43:50 PM PDT by JRandomFreeper (Gone Galt)
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To: Admin Moderator

How does that explain your selective deletions?


156 posted on 04/27/2013 6:11:43 PM PDT by Yardstick
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To: Yardstick
It is inadvisable and contraindicated to tickle a tiger under the tail with a toothbrush.

Just sayin...

/johnny

157 posted on 04/27/2013 6:13:00 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Well, that’s the story as I heard it as it was happening. We love you, Johnny, and appreciate the sacrifices and dedication that you to God and Country. I am better for having known you. Love, love.


158 posted on 04/27/2013 6:37:58 PM PDT by Jemian (Happy Easter! He is risen!)
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To: JRandomFreeper

Hadn’t heard that phrase before, but it works!


159 posted on 04/27/2013 6:39:12 PM PDT by Jemian (Happy Easter! He is risen!)
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To: Jemian; MozartLover
Yeah, but when I met you and your hubby, you had us meet near some kind of school that had something to do with a tide... ;) You know how I am about feetball. ;)

/johnny

160 posted on 04/27/2013 6:42:33 PM PDT by JRandomFreeper (Gone Galt)
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