just who, are we calling an idiot?
I never called into question the microbiological safety, and trust me on this one, I am THE most picky person regarding chill-chain integrity. Its the texture that is the biggest issue AND the fact that you need expensive equipment (vac packer and water baths) when all I ask is the you have a heat source and a frying pan. Its all a bit "Emperors New Clothes". But... do not misunderstand me; I am very intrigued and entertained by much of molecular gastronomy. I have dabbled with alginate baths, gellan and other stuff. Its just the sous vide thing that has got right up my nose.
(gearanach #wankwankwank, Sat 28 May 2011, 21:26, 1 reply)

I was calling the person worried about germs an idiot.
But now I'm calling you an idiot for not being able to read a straightforward conversation, not knowing where to put the punctuation in a basic sentence, and having an interest in the fucking "chill chain".
( Dr. Shambolic je suis charlie, Sun 29 May 2011, 7:41, closed)

Ooh, hark at Mr Oxford comma picking holes in other people's punctuation

( SteamedCleaner, Sun 29 May 2011, 17:52, closed)

That's Dr. Oxford comma, thanks.

( Dr. Shambolic je suis charlie, Sun 29 May 2011, 18:51, closed)

points
punctuation: Where it matters, I employ others to sort this for me.
Chill chain: You can be as scathing as you like. I just hope I never, ever have the misfortune to go anywhere near any food you have prepared.
conversation thread: I read this more than once - it may be obvious to you but it is 'actually' not clear.
You: take your middle class attitudes and ideals and stuff them right up your pompous arse.
Sous vide: Its still shit.
(gearanach #wankwankwank, Sun 29 May 2011, 19:37, closed)

Don't worry, petal. You never will.

( Dr. Shambolic je suis charlie, Mon 30 May 2011, 11:33, closed)