Terminology Question

[panini]

Dan!!
I knew this gogly gook thread would bring some old standards out. It is a hoot, isn't it?
I think we actually scared off the icebox guy
I personally think the need to use something like slow-thaw.

[mudbug]

LOL... quite entertaining.

[bigwheel]

Well apparently that hillybilly heroine give a bad case of the munchies too

bigwheel

[bigwheel]

Well slushy drinks aint made for menfolks. I believe that is the root of the problemo perhaps. Just guessing of course. Now if Dan is short for Danielle I take all this back of course


bigwheel

Originally Posted by gonefishin

This thread is hilarious!


I wonder if you could call this half-frozen state a slushy. I know every time I have a slush drink I get a brain freeze. I swear my brain was in a half frozen state.


How about par-freeze or par-frozen to illustrate a state of incomplete or partially frozen state. Making no mention to which way it has come from.



diane...I'm straight forward like that too


take care all

dan

[panini]

better take it back!

[gonefishin]

LOL


Yep...I'm a male...and I eat slushies


When I take the little ones out for ice cream...I have to get something. I love ice cream...but my digestive system would much rather I leave it for my kids and wife.


Slushies for everyone!

dan

[bigwheel]

Well I guess it be ok since you got tummy twobles. Now to tell ya the truth I will drink a slushie Margaritoe as long as it free. Now if it cost money I like em on the rocks much mo betta. That cold stuff makes my tooth hurt.

bigwheel

Originally Posted by gonefishin

LOL


Yep...I'm a male...and I eat slushies


When I take the little ones out for ice cream...I have to get something. I love ice cream...but my digestive system would much rather I leave it for my kids and wife.


Slushies for everyone!

dan

[mudbug]

post deleted

[panini]

Texas:
Just want to make sure y'all know he's not representin for us. Sounds like a comic with no stage

[Jolly Roger]

Originally Posted by foodnfoto

Hey Bigwheel

While I enjoy your posts as entertaining and informative about barbecue, chili, and other Texan cultural issues, I must object to your stereotyping of people from different cultures. My son-in law is from E. Texas and I have good friends and relatives who hail from Arkansas. They are nothing at all like what you describe and it hurts me to hear them and their compatriots characterized as you have in your recent posts. Why is it not OK to stereotype African-Americans, Jews and other groups, but it's perfectly fine to lambast disadvantaged southerners?

I also have many friends and associates who are muslim and come from places such as Lebanon, Iran, Jordan and Afghanistan. They are some of the best cooks I've ever met and I always relish an invitation to their homes to enjoy a meal. I have worked with many of them in professional food service environments and have found them to be hard working, meticulous and courageous in their beliefs and dedication to its practice. (It's a very difficult thing to work in a restaurant kitchen all day during the month of Ramadan and not eat, nibble or even drink a glass of water until after sunset!) They live humble, modest lives with commitment to their faith and a strong sense of personal sacrifice for the greater good of their communities (something your beloved GW "Shrub" could never know the meaning of.)

I do not write to try to change your mind about anything, only expose you to a different perspective. I believe all people benefit from a little more exposure to those who live outside their immediate realm of experience.

Please do not refer to my friends as "Ragheads"-they, and I, appreciate that characterization no more than you would being referred to as a "Cracker" or the "N"-word for that matter.

Why is ok to say "cracker" in reference to white people, but we have to say "The "N" Word", when we speak negatively of black people? I think Cheftalk should delete the use of the word "cracker" because I find it offensive. This just sounds like mindless rehtoric. The whole frozen beef and what to call it...when you make up carrpacio, you have to use a beef tenderloin previously trimmed out and frozen solid. Put it on the slicer and make paper out of it. Oh, please use gloves!

[mudbug]

Jolly Roger,

It isn't, and no one said it was ok to use the terms in a derogatory manner towards anyone or any group. Foodnfoto was making a statement, a statement that appears to support your own views.

[Jolly Roger]

Originally Posted by mudbug

Jolly Roger,

It isn't, and no one said it was ok to use the terms in a derogatory manner towards anyone or any group. Foodnfoto was making a statement, a statement that appears to support your own views.

Word up, Mudbug! I was just be scurvy to make the point.

[ironchefin'06]

"Our refrigerators have a function that will bring a piece of meat to this state"

Just thought i would ask, but how many settings are there for this type of semi-thawing. I mean how does the unit determine what size piece of meat is in it? Ex (inside round or 12oz. N.Y. Strip?)

Peace,

Chef Mike

[phatch]

It shouldn't need any but one setting. With some temp sensors in the compartment and some few controlled refrigerant flow tests, it should be able to judge the thermal density (yes, I made that term up, I'm sure there's an officiatl term too) of the item in thaw and go from there.

Phil