Steve Wertz wrote:
> On Wed, 20 Sep 2006 02:29:05 GMT, Matt wrote:
>
>> Steve Wertz wrote:
>>> On Tue, 19 Sep 2006 23:29:33 GMT, Matt wrote:
>>>
>>>> salgud wrote:
>>>>
>>>>> This is very new to me. Never heard of "frying" French Toast or
>>>>> pancakes. Can you describe the process in more detail? I'm having
>>>>> trouble picturing how you'd do either.
>>>> http://www.m-w.com/cgi-bin/dictionar...tionary&va=fry
>>>> http://dictionary.cambridge.org/defi...fry*1+0&dict=A
>>>> http://www.onelook.com/?w=fry&ls=a
>>> The amount of oil used for pancakes and french toast doesn't
>>> qualify for the acceptable use of "fry".
>> At the link above, Merriam-Webster finds it acceptable. I find it
>> acceptable. You didn't present a definition of 'fry'.
>
> No - you did that.
>
>> http://www.google.com/search?num=100...&b tnG=Search
>>
>> # To cook food (non-submerged) in hot fat or oil over moderate to high
>> heat. There is very little difference between frying and SAUTEING
>> although sauteing is often thought of as being faster and using less fat.
>> www.lowcarbluxury.com/cookingterms.html
>>
>> So I guess you're wrong, huh?
>
> I don't know how you got that impression,

Okay, you don't seem to be too good with reasoning, so I will explain
it. You said I misused the term 'fry', but you presented no definition
of 'fry'. I presented several definitions, all consistent with my
usage. That makes you wrong. Also you made false assumptions about how
I cook french toast. No big deal. Just own up and STFU about it.