JimLane said:Bob (this one) said:JimLane said:Bob (this one) wrote:
> JimLane wrote:
>
>> sf wrote:
>>
>>> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>>
>>>> Today I deep fried some thick-sliced bacon in canola in
>>>> the presto fry- baby. It worked great! I cooked three
>>>> slices for about four minutes until most of the bacon fat
>>>> dissolved.
>>>>
>>>> The finished bacon wasn't greasy and was done to the
>>>> perfect tenderness, even though the slices did curl up on
>>>> themselves.
>>>>
>>>> It became part of a yummy bacon cheeseburger.
>>>>
>>>> Andy
>>>
>>> OK - I understand the concept, but how did you keep it
>>> flat?
>>
>> Excepting for sandwiches, why is flat important?
>
> Even for sandwiches. Chopped bacon is easier to bite and chew.
>
> Pastorio
And pray tell, why you can't take those crispy spirals or curls
and break them up? Too much thought or effort for some I guess.
Not everybody likes them crisp. Some like them to have a bit of
resiliency and some <gasp> like it chewy. Believe it or not,
there's more than just one measure of doneness for bacon. I know.
News to you...
<LOL> Poor JimLane today. Wants to fight with me. I guess the
drubbings over the years have taken their toll on his attention
span and cranial index. Little guy just running around today biting
at my ankles.
So it looks like you've changed your idea to include sandwiches,
too, for bacon fragments. So in order to divert attention from your
gaffe, you pick a fight. Seems like a very little league "Wag the
Dog"...
What other league could it be from JimLane...?
Pastorio
I see the point of the content went right over your head,
cheffietroll. would you like for me to spell it out in four lettered
words you MIGHT be able to understand?
<LOL> This should be rich. JimLane offering others - any others -
language lessons. Or any kind of lessons.
And it should be "four-letter words" with "four-letter" as an adjective.
Like feather-brained JimLane.
Quoted message said:The point of deep frying them IS to get them crisp.
Sorry, Boner. The point of deep frying them is to cook them. The degree
of cooking is arbitrary and up to the individual. In my sundry
restaurants, resorts, country clubs we deep-fried bacon daily. It's a
normal restaurant technique, among several others, for cooking bacon. In
the ski resort, we did probably 75 pounds a day in the fryers.
Quoted message said:Simple idea, got it? Then someone said they did not like the bacon
curled. Well if you don't want it curled you would not deep fry it.
Did you get that?
Sorry, again, Sparky. Restaurants routinely deep fry bacon to the chewy
stage and cool it for sandwiches. Pile the cooked bacon into metal hotel
pans (usually 1/3 or 1/6 size and rest on the cooler part of the grill).
Cooks pick up the softly fried bacon and press it on the grill for a few
minutes to heat through for sandwiches.
Quoted message said:I asked what the problem was with this curled bacon other than for
sandwiches? again, cheffietroll, it is about deep fried bacon,
remember? Haven't lost that thought yet, have you?
It is a singular hilarity to have JimLane lecture over his head.
Preaching his childish snideness and be so wrong. It's genuinely funny
to watch these acrobatics to then see him land on his scant IQ.
But do carry on, Zippy. Never let the fact that you have no idea what
you're talking about stop you. Why start now?
Quoted message said:Okay, not we can move on.
I said those curls could be broken up to spread them out on a
sandwich, so flat is not really an issue.
And the original post went whoooooshing over your head. It said:
"The finished bacon wasn't greasy and was done to the perfect
tenderness, even though the slices did curl up on themselves."
See the word "tenderness" in there, Buttwad? Does that sound like it
will crumble? Do tender things crumble on your planet?
Quoted message said:Getting it?
Actually, JimLane, you said this:
"Excepting for sandwiches, why is flat important?"
So until I brought it up, you thought that bacon for sandwiches had to
be flat. And it wasn't until I said that chopped bacon could be used for
sandwiches that you trotted out your further assumption that deep frying
bacon *must* give you crisp results. It doesn't, of course. But you said:
"And pray tell, why you can't take those crispy spirals or curls
and break them up? Too much thought or effort for some I guess."
Not everyone likes bacon crisp - the OP, for example. Too complicated a
thought for you? That's why I said to chop it. It's tender.
If only you could begin to grasp the lameness of your frantic flopping
around like this. If only you could see how funny it is for you to post
some stupid [censored] - your usual fare - get called on it, and try to divert
attention from your absurdities by assaults like this sad effort.
Quoted message said:Good, now take your meds and call your doctor in the morning. Perhaps
he'll change the dosage or give you something that works better.
Poor JimLane. Try as you might, you just don't have it. You know little
about food, nothing about language and less about logic. And yet you
insist on following me around and trying to score points.
Quoted message said:Or you can call your mommy and have her kiss you on the head and make
it feel all better!
My mommy's dead, JimLane. Get your head out of your ass and try to act
like a grownup, even if it's just acting.
Pastorio
