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Terminology Question - Page 2

post #31 of 44
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:lol:
I personally think the need to use something like slow-thaw.

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post #32 of 44
LOL... quite entertaining.
post #33 of 44
Well apparently that hillybilly heroine give a bad case of the munchies too:)

bigwheel
post #34 of 44
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
post #35 of 44
better take it back!

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post #36 of 44
LOL :)


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


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! :beer:

dan ;)
post #37 of 44
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. :lol:

bigwheel
post #38 of 44

Hello bigwheel

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post #39 of 44
Texas:
Just want to make sure y'all know he's not representin for us. Sounds like a comic with no stage:lol:

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post #40 of 44
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!
post #41 of 44
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.
post #42 of 44
Word up, Mudbug! I was just be scurvy to make the point.
post #43 of 44
"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
post #44 of 44
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
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