"The Galloping Gourmand" > wrote in message
ups.com...
On Mar 8, 1:56?pm, "Gunner" <gunner@ spam.com> wrote:
> "The Galloping Gourmand" > wrote in
> oglegroups.com...
> On Mar 2, 11:41?pm, "Gunner" <gunner@ spam.com> wrote:
>

My, my. You do wax and wane around facts FB.

#1 your tough meat had nothing to do with the fact the cook was a Mexican
nor that he used a griddle.
# 2 Aging the meat , Marinade, the rotten pheasant in England and the
undercooked pork,
none of that had anything to do with squat in this issue.
#3 Fact is you can pan grill flank or a skirt steak and you can use a
griddle to do it hell you can even use that plow disc. learn your beef.
#4 your stupid diatribe was meant to disparage Mexicans. The Haute Cuisine
Biker Donut shop was stupid to not have a standard restaurant fire
suppression equipment installed, perhaps he has cheap insurance that did not
require it or the code enforcement is very lax in your area. The stupid
owner allow a drunk to cook for him. You were AF enlisted, you know the
boss is always responsible for his crew if he is really a boss, so don't
give your urban legends bs.

Now, the inference statement of the neophyte not knowing "asado", "fritado",
"cocido", "cazuela","enchilado", etc. is laughable knowing your propensity
for being so far off when it comes to general culinary knowledge and the
mistakes you have made in your El Norte lecture series trying to translating
the Prof's copyrighted work she did.

Rather than continuing to blatantly plagiarize Professor Lopez, why
don't you show me that you really do know a bit about cooking? Clean up the
mistakes and then put some recipes with those el Norte recipe titles you
put up? Oh and properly give the Professor her credit for your "work"