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sf[_9_] sf[_9_] is offline
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Default comparison of carbon two steel wok, namely Joyce Chen versus Chefmate

On Sat, 19 Jun 2010 12:00:15 -0400, Ross wrote:

> On Sat, 19 Jun 2010 05:56:06 -0700 (PDT), Manda Ruby
> > wrote:
>
> >On Jun 19, 4:30*am, "Giusi" > wrote:
> >> "Manda Ruby" > ha scritto nel messaggio
> >> , I am going to
> >> sand though I think it' be lots of work. I don't even know what to use
> >> to sand it. *Any tips?
> >>
> >> I no longer can figure out when you are serious, so here's a tip. *Don't
> >> sand it. *Heat it, add vegetable oil and salt, use the brush to scrub until
> >> smooth. * When it is smooth and cool enough, use wads of paper towels to
> >> scub out the oil and salt. *Never wash with water again.

> >
> >So you don't understand that there is such a thing called accident,
> >like when I was washing out the a big amount of feldspur that I let it
> >sit in a big pot out ending up in the wok that was left in the other
> >compartments of the sink (the right side) to rinse out causing the
> >seasoning to get messed up while the water causing rust because I
> >didn't rinse that out right away as I got busy with something else?
> >
> >I understand that not everybody has common sense that shit happens in
> >life and that one cannot possibly understand the detail circumstances
> >of somebody else's accident but let me tell you this: Don't bother
> >giving me tips if you cannot do it without insulting me. This goes for
> >all the below average intelligence like you.

>
>
> For someone who asks for help and opinions ad infinitum/ad nauseam,
> you sure are a snotty witch when someone takes the time to offer good
> advice.
>

Her reaction is classic Amanda/Manda/Mandy attention whore, head case
shit.


--
Forget the health food. I need all the preservatives I can get.