To All:
What do you think cooks better, gas or electric ranges? My choice is
gas, it does a better job.

Cheers,
Chuck Kopsho
Oceanside, California

On Tue 07 Jun 2005 02:25:20p, Chuck Kopsho wrote in rec.food.cooking:

> To All:
> What do you think cooks better, gas or electric ranges? My choice is
> gas, it does a better job.
>
> Cheers,
> Chuck Kopsho
> Oceanside, California

If you have a clear cut preference, why do you care others think?

My choice is electric, radiant glass top, convection oven.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 7 Jun 2005 23:45:58 +0200, Wayne Boatwright wrote:

> My choice is electric,

Me too!
Although my ideal situation would include some of each.

> radiant glass top, convection oven.

That's an opening for controversy....

On Tue 07 Jun 2005 09:36:15p, sf wrote in rec.food.cooking:

> On 7 Jun 2005 23:45:58 +0200, Wayne Boatwright wrote:
>
>> My choice is electric,
>
> Me too!
> Although my ideal situation would include some of each.

Never cared for gas. I would never want it again. It's a moot point for
me, however, since gas isn't available where I live. Given that I don't
like gas, I would never consider propane even though I could get a tank
installed.

>> radiant glass top, convection oven.
>
> That's an opening for controversy....

I suppose, but I've had various smoothtop ranges for over a decade. I
would never go back to anything else.

Personally, I find somewhat limited use for convection cooking, but there
are certain things that I really like it for.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
wrote:

>To All:
> What do you think cooks better, gas or electric ranges? My choice is
>gas, it does a better job.

What works best is what you are used to cooking on.

Robert Klute wrote:
> On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
> wrote:
>
> >To All:
> > What do you think cooks better, gas or electric ranges? My choice is
> >gas, it does a better job.
>
> What works best is what you are used to cooking on.

And what kind of cooking you do. For stirfrying with a wok I have
found gas to be much more responsive. With electric you have to move
the wok on and off the burner when you need to change the heat level.
-aem

Chuck Kopsho wrote:
> To All:
> What do you think cooks better, gas or electric ranges? My choice is
> gas, it does a better job.
>
> Cheers,
> Chuck Kopsho
> Oceanside, California

I hate gas. All kinds.

Electric rules.

-L.

On Wed 08 Jun 2005 01:26:44p, aem wrote in rec.food.cooking:

>
>
> Robert Klute wrote:
>> On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
>> wrote:
>>
>> >To All:
>> > What do you think cooks better, gas or electric ranges? My choice is
>> > gas, it does a better job.
>>
>> What works best is what you are used to cooking on.
>
> And what kind of cooking you do. For stirfrying with a wok I have
> found gas to be much more responsive. With electric you have to move
> the wok on and off the burner when you need to change the heat level.
> -aem

I use my wok on a propane burner outside. For all other cooking I prefer a
radiant glass top electric.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Gas is cheaper and for me easier to use... the visual of the flame helps me
while the numbers on the electric don't always register...



--
Fun Factory Dinky Digger
http://tinyurl.com/cy58e




---
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Virus Database (VPS): 0523-4, 06/08/2005
Tested on: 6/8/2005 5:27:06 PM
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Robert Klute wrote:
> On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
> wrote:
>
> >To All:
> > What do you think cooks better, gas or electric ranges? My choice is
> >gas, it does a better job.
>
> What works best is what you are used to cooking on.

So your Yugo is what works best... ookay... IDIOT!

Sheldon

"Chuck Kopsho" > wrote in message
...
> To All:
> What do you think cooks better, gas or electric ranges? My choice is
> gas, it does a better job.

In my ideal kitchen, I'd like to have both. I like the responsiveness of
gas. But the electric seems to be able to provide a lower, more consistent
low for delicate sauces. But then I haven't had one of those cool simmering
gas ranges, so I don't know if that has improved that.

On 8 Jun 2005 14:44:29 -0700, "Sheldon" > wrote:

>
>
>Robert Klute wrote:
>> On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
>> wrote:
>>
>> >To All:
>> > What do you think cooks better, gas or electric ranges? My choice is
>> >gas, it does a better job.
>>
>> What works best is what you are used to cooking on.
>
>So your Yugo is what works best... ookay... IDIOT!

Off your meds, again, Sheldon? You know what I meant. There is no
universal best. It is all personally subjective and highly biased
toward what your are specifically used to - whether that is gas,
electric, induction, wood stove, Aga, charcoal, etc.

I have used both electric and gas. I like both for different reasons
and have a Dacor dual cooktop at home (4 gas burners + 2 electric or 1
griddle).

>Sheldon

In article >, Chuck392
@webtv.net says...
> To All:
> What do you think cooks better, gas or electric ranges? My choice is
> gas, it does a better job.
>
> Cheers,
> Chuck Kopsho
> Oceanside, California

I suppose it has to do with what you started cooking on in the first
place.

My preference is electric. I find I get better temperature control than
with gas. I actually thought I'd like gas but I find it only has one
advantage - instant heat. To me temperature control is much more an
issue so electric it is.

"Tony P." > wrote in message
>
> My preference is electric. I find I get better temperature control than
> with gas. I actually thought I'd like gas but I find it only has one
> advantage - instant heat. To me temperature control is much more an
> issue so electric it is.

That's is exactly the reason we ditched the electric and went to gas.
--
Ed
http://pages.cthome.net/edhome/

Chuck Kopsho wrote:
> To All:
> What do you think cooks better, gas or electric ranges? My choice is
> gas, it does a better job.
>
> Cheers,
> Chuck Kopsho
> Oceanside, California
>


Gas. But if I had a second oven, it would be electric (and preferably a
convection oven.)

Bob

On Wed 08 Jun 2005 10:03:29p, Rick Rider wrote in rec.food.cooking:

> On Thu, 09 Jun 2005 02:07:01 GMT, "Edwin Pawlowski"
> > wrote:
>
>>
>>"Tony P." > wrote in message
>>>
>>> My preference is electric. I find I get better temperature control
>>> than with gas. I actually thought I'd like gas but I find it only has
>>> one advantage - instant heat. To me temperature control is much more
>>> an issue so electric it is.
>>
>>That's is exactly the reason we ditched the electric and went to gas.
>
> Same here. I got tired of trying to regulate the heat on the electric
> and while remodeling our kitchen, made the switch to gas, but only for
> the cooktop, and it's one of those simmer type. Two regular 10K BTU
> burners, 2 7,500 BTU and one 15K. I kept the electric oven.
>
> I love it! I especially like the responsiveness, no more waiting to see
> if it's going to be too hot, just set the heat and cook.

I've never understood the big deal people make about regulating the heat on
a good electric range. I've never had a problem. As far as
responsiveness, the new radiant glass cooktops reach full heat in seconds,
not minutes, and cool down almost as quickly. A little anticipation is all
that's needed. If you know your range, you know exactly what setting
produces the result you want. I don't need a visual flame to tell me that.
Electric cooking is also cooler and cleaner. Living in the Arizona desert,
I don't need to be adding additional heat load to my air conditioning,
which is exactly what a gas-fired cooktop does. Electric elements transfer
a much higher percentage of their output directly to the pot than gas.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 8 Jun 2005 06:47:49 +0200, Wayne Boatwright wrote:

> Never cared for gas. I would never want it again.

Although I'm a life long user of electric, there are some good points
to gas - honest! I can testify that the best coffee I've ever made
was in a percolator over gas... done via the directions given by an
Arabic coffee vendor.

On 8 Jun 2005 13:26:44 -0700, aem wrote:

>
>
> Robert Klute wrote:
> > On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
> > wrote:
> >
> > >To All:
> > > What do you think cooks better, gas or electric ranges? My choice is
> > >gas, it does a better job.
> >
> > What works best is what you are used to cooking on.
>
> And what kind of cooking you do. For stirfrying with a wok I have
> found gas to be much more responsive. With electric you have to move
> the wok on and off the burner when you need to change the heat level.
>
Us electric users can adapt accordingly. You have to reach down to
adjust the flame, we move the wok on and off the heat. Which is more
tedious? It's the OTHER method.

On Wed 08 Jun 2005 10:44:42p, sf wrote in rec.food.cooking:

> On 8 Jun 2005 06:47:49 +0200, Wayne Boatwright wrote:
>
>> Never cared for gas. I would never want it again.
>
> Although I'm a life long user of electric, there are some good points
> to gas - honest! I can testify that the best coffee I've ever made
> was in a percolator over gas... done via the directions given by an
> Arabic coffee vendor.

I won't disagree. Most things have inherent advantages. I just find that
electric has more of them for me. The best coffee I've ever made was in a
glass vacuum pot and the fuel source wouldn't make a difference. I still
have the pot, but since we rarely drink hot coffee it isn't used all that
often.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

sf wrote:

> On 8 Jun 2005 13:26:44 -0700, aem wrote:
>
>
>>
>>
>> Robert Klute wrote:
>> > On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
>> > wrote:
>> >
>> > >To All:
>> > > What do you think cooks better, gas or electric ranges? My choice is
>> > >gas, it does a better job.
>> >
>> > What works best is what you are used to cooking on.
>>
>> And what kind of cooking you do. For stirfrying with a wok I have
>> found gas to be much more responsive. With electric you have to move
>> the wok on and off the burner when you need to change the heat level.
>>
>
> Us electric users can adapt accordingly. You have to reach down to
> adjust the flame, we move the wok on and off the heat. Which is more
> tedious? It's the OTHER method.

Where I haved the problem using electric is when pressure cooking or
canning. According to the instruction booklets, the preferred method is
to have 2 burners on. The first set on max temp is for bringing the
pressure cooker or canner to pressure, the second is set at the min temp
required to maintain prober pressure. The trick is moving the pot from
the high temp burner to the lower temp burner. It isn't too bad with
the pressure cookers but a 22 qt pressure canner fully loaded is really
a pain!

Chuck Kopsho wrote:
>
> To All:
> What do you think cooks better, gas or electric ranges? My choice is
> gas, it does a better job.

Gas, gas, and gas! I've used both a lot and I *hate* electric!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Wayne Boatwright wrote:
> On Wed 08 Jun 2005 10:03:29p, Rick Rider wrote in rec.food.cooking:
>
>
>> On Thu, 09 Jun 2005 02:07:01 GMT, "Edwin Pawlowski"
>> > wrote:
>>
>>
>>>"Tony P." > wrote in message
>>>
>>>>My preference is electric. I find I get better temperature control
>>>>than with gas. I actually thought I'd like gas but I find it only has
>>>>one advantage - instant heat. To me temperature control is much more
>>>>an issue so electric it is.
>>>
>>>That's is exactly the reason we ditched the electric and went to gas.
>>
>>Same here. I got tired of trying to regulate the heat on the electric
>>and while remodeling our kitchen, made the switch to gas, but only for
>>the cooktop, and it's one of those simmer type. Two regular 10K BTU
>>burners, 2 7,500 BTU and one 15K. I kept the electric oven.
>>
>>I love it! I especially like the responsiveness, no more waiting to see
>>if it's going to be too hot, just set the heat and cook.
>
>
> I've never understood the big deal people make about regulating the heat on
> a good electric range. I've never had a problem. As far as
> responsiveness, the new radiant glass cooktops reach full heat in seconds,
> not minutes, and cool down almost as quickly. A little anticipation is all
> that's needed. If you know your range, you know exactly what setting
> produces the result you want. I don't need a visual flame to tell me that.
> Electric cooking is also cooler and cleaner. Living in the Arizona desert,
> I don't need to be adding additional heat load to my air conditioning,
> which is exactly what a gas-fired cooktop does. Electric elements transfer
> a much higher percentage of their output directly to the pot than gas.
>


AFAIK, you can't use a radiant glass cooktop with a heavy canner.

Bob

On Thu 09 Jun 2005 08:44:32a, zxcvbob wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Wed 08 Jun 2005 10:03:29p, Rick Rider wrote in rec.food.cooking:
>>
>>
>>> On Thu, 09 Jun 2005 02:07:01 GMT, "Edwin Pawlowski"
>>> > wrote:
>>>
>>>
>>>>"Tony P." > wrote in message
>>>>
>>>>>My preference is electric. I find I get better temperature control
>>>>>than with gas. I actually thought I'd like gas but I find it only has
>>>>>one advantage - instant heat. To me temperature control is much more
>>>>>an issue so electric it is.
>>>>
>>>>That's is exactly the reason we ditched the electric and went to gas.
>>>
>>>Same here. I got tired of trying to regulate the heat on the electric
>>>and while remodeling our kitchen, made the switch to gas, but only for
>>>the cooktop, and it's one of those simmer type. Two regular 10K BTU
>>>burners, 2 7,500 BTU and one 15K. I kept the electric oven.
>>>
>>>I love it! I especially like the responsiveness, no more waiting to see
>>>if it's going to be too hot, just set the heat and cook.
>>
>>
>> I've never understood the big deal people make about regulating the
>> heat on a good electric range. I've never had a problem. As far as
>> responsiveness, the new radiant glass cooktops reach full heat in
>> seconds, not minutes, and cool down almost as quickly. A little
>> anticipation is all that's needed. If you know your range, you know
>> exactly what setting produces the result you want. I don't need a
>> visual flame to tell me that. Electric cooking is also cooler and
>> cleaner. Living in the Arizona desert, I don't need to be adding
>> additional heat load to my air conditioning, which is exactly what a
>> gas-fired cooktop does. Electric elements transfer a much higher
>> percentage of their output directly to the pot than gas.
>>
>
>
> AFAIK, you can't use a radiant glass cooktop with a heavy canner.

Although I don't believe they stipulate a weight limit, Both GE and Kenmore
do say that you can use a canner on their radiant cooktops, maybe others as
well. There is a concern about covering an element beyond it's actual
perimeter; however, that usually only pertains to oversized pots that are
being heated well beyond the boiling point of water.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

D'Wayne Boobwright wrote:
> zxcvbob wrote:
> >
> > AFAIK, you can't use a radiant glass cooktop with a heavy canner.
>
> Although I don't believe they stipulate a weight limit, Both GE and Kenmore
> do say that you can use a canner on their radiant cooktops, maybe others as
> well.

Obviously there's a weight limit... ALL cooktops/stoves indicate a
weight limit in their technical data.

> There is a concern about covering an element beyond it's actual
> perimeter; however, that usually only pertains to oversized pots that are
> being heated well beyond the boiling point of water.

How does the heat radiating from any cooktop know what's in the pot...
IDIOT!!!!

Sheldon

On Thu 09 Jun 2005 09:04:29a, Sheldon wrote in rec.food.cooking:

>
>
> D'Wayne Boobwright wrote:
>> zxcvbob wrote:
>> >
>> > AFAIK, you can't use a radiant glass cooktop with a heavy canner.
>>
>> Although I don't believe they stipulate a weight limit, Both GE and
>> Kenmore do say that you can use a canner on their radiant cooktops,
>> maybe others as well.
>
> Obviously there's a weight limit... ALL cooktops/stoves indicate a
> weight limit in their technical data.

"Technical" data is not always included in an owner's manual. I would
agree that everything has a weight limit.

>> There is a concern about covering an element beyond it's actual
>> perimeter; however, that usually only pertains to oversized pots that
>> are being heated well beyond the boiling point of water.
>
> How does the heat radiating from any cooktop know what's in the pot...
> IDIOT!!!!
>
> Sheldon

I never said that the head radiating from the cooktop "knew" what was in
the pot. Have you considered doubling your meds?

What I said, in other words, was that the contents of oversized pots should
not exceed a temperature above the boiling pot of water.

Obviously, the user needs to insure that this won't happen.

Why can't you be civil?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
> Sheldon wrote:
> > D'Wayne Boobwright wrote:
> >> zxcvbob wrote:
> >> >
> >> > AFAIK, you can't use a radiant glass cooktop with a heavy canner.
> >>
> >> Although I don't believe they stipulate a weight limit, Both GE and
> >> Kenmore do say that you can use a canner on their radiant cooktops,
> >> maybe others as well.
> >
> > Obviously there's a weight limit... ALL cooktops/stoves indicate a
> > weight limit in their technical data.
>
> "Technical" data is not always included in an owner's manual. I would
> agree that everything has a weight limit.


The customer service phone number is, they will send you that info...
and these days in most cases such info can be down loaded. Adn anyway
it's pretty easy to figure out what a reasonable load is for a
residential stove... most every users manual I've read says somewhere
not to stand on the stove; assuming they mean an average person of
normal wieght lets choose 140-180 pounds, and water weighing about 8
1/2 lbs/gallon.... it shouldn't be too wild to speculate that no more
than 15 gallons be placed on the stove... and that's equally
distributed, so no more than say 4 gallons per burner, or 16 quarts. I
think with a little reasearch you'll discover I'm damned close. You
need to become more resourceful.


> >> There is a concern about covering an element beyond it's actual
> >> perimeter; however, that usually only pertains to oversized pots that
> >> are being heated well beyond the boiling point of water.
> >
> > How does the heat radiating from any cooktop know what's in the pot...
> > IDIOT!!!!
> >
> > Sheldon
>
> I never said that the head radiating from the cooktop "knew" what was in
> the pot. Have you considered doubling your meds?
>
> What I said, in other words, was that the contents of oversized pots should
> not exceed a temperature above the boiling pot of water.
>
> Obviously, the user needs to insure that this won't happen.
>
> Why can't you be civil?

Why can't you express yourself accurately the first time... I'm tired
of being told after the fact "That's not what I meant./You know what I
meant.' I'm not a mindreader (not that your mind is much to read).
Hey, no one is rushing you, type more slowly and THINK about what
you've writtten BEFORE hitting Send.... quality counts far more than
quantity... so what if you miss responding to every thread, and dozens
of times... you're not that interesting, in fact your writing style is
downright BORING... you're not even slightly amusing, I'd definitely
not seek out your company, not unless I wanted to feel depressed.

Sheldon

On Thu 09 Jun 2005 11:55:30a, Sheldon wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>> Sheldon wrote:
>> > D'Wayne Boobwright wrote:
>> >> zxcvbob wrote:
>> >> >
>> >> > AFAIK, you can't use a radiant glass cooktop with a heavy canner.
>> >>
>> >> Although I don't believe they stipulate a weight limit, Both GE and
>> >> Kenmore do say that you can use a canner on their radiant cooktops,
>> >> maybe others as well.
>> >
>> > Obviously there's a weight limit... ALL cooktops/stoves indicate a
>> > weight limit in their technical data.
>>
>> "Technical" data is not always included in an owner's manual. I would
>> agree that everything has a weight limit.
>
>
> The customer service phone number is, they will send you that info...
> and these days in most cases such info can be down loaded. Adn anyway
> it's pretty easy to figure out what a reasonable load is for a
> residential stove... most every users manual I've read says somewhere
> not to stand on the stove; assuming they mean an average person of
> normal wieght lets choose 140-180 pounds, and water weighing about 8
> 1/2 lbs/gallon.... it shouldn't be too wild to speculate that no more
> than 15 gallons be placed on the stove... and that's equally
> distributed, so no more than say 4 gallons per burner, or 16 quarts. I
> think with a little reasearch you'll discover I'm damned close. You
> need to become more resourceful.

I was stating what GE and Kenmore manuals relate about using a canner on
their smooth top ranges. There was no need to do further research. I have
used a canner on my smoothtop range many times.

>> >> There is a concern about covering an element beyond it's actual
>> >> perimeter; however, that usually only pertains to oversized pots
>> >> that are being heated well beyond the boiling point of water.
>> >
>> > How does the heat radiating from any cooktop know what's in the
>> > pot... IDIOT!!!!
>> >
>> > Sheldon
>>
>> I never said that the head radiating from the cooktop "knew" what was
>> in the pot. Have you considered doubling your meds?
>>
>> What I said, in other words, was that the contents of oversized pots
>> should not exceed a temperature above the boiling pot of water.
>>
>> Obviously, the user needs to insure that this won't happen.
>>
>> Why can't you be civil?
>
> Why can't you express yourself accurately the first time... I'm tired
> of being told after the fact "That's not what I meant./You know what I
> meant.' I'm not a mindreader (not that your mind is much to read).
> Hey, no one is rushing you, type more slowly and THINK about what
> you've writtten BEFORE hitting Send.... quality counts far more than
> quantity... so what if you miss responding to every thread, and dozens
> of times... you're not that interesting, in fact your writing style is
> downright BORING... you're not even slightly amusing, I'd definitely
> not seek out your company, not unless I wanted to feel depressed.

My statement was clear the first time. Because you didn't understand what
I said did not make it less so.

No one asked you to read my posts or to seek out my company. You seem to
have enough reason for depressioin without seeking further.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Thu 09 Jun 2005 11:55:30a, Sheldon wrote in rec.food.cooking:

> No one asked you to read my posts or to seek out my company. You seem
> to
> have enough reason for depressioin without seeking further.

Oh take no notice Wayne.. he is a total arse!

"Wayne Boatwright" > wrote in message
...
> On Thu 09 Jun 2005 11:55:30a, Sheldon wrote in rec.food.cooking:
>
>>
>>
>> Wayne Boatwright wrote:
>>> Sheldon wrote:
>>> > D'Wayne Boobwright wrote:
>>> >> zxcvbob wrote:
>>> >> >
>>> >> > AFAIK, you can't use a radiant glass cooktop with a heavy canner.
>>> >>
>>> >> Although I don't believe they stipulate a weight limit, Both GE and
>>> >> Kenmore do say that you can use a canner on their radiant cooktops,
>>> >> maybe others as well.
>>> >
>>> > Obviously there's a weight limit... ALL cooktops/stoves indicate a
>>> > weight limit in their technical data.
>>>
>>> "Technical" data is not always included in an owner's manual. I would
>>> agree that everything has a weight limit.
>>
>>
>> The customer service phone number is, they will send you that info...
>> and these days in most cases such info can be down loaded. Adn anyway
>> it's pretty easy to figure out what a reasonable load is for a
>> residential stove... most every users manual I've read says somewhere
>> not to stand on the stove; assuming they mean an average person of
>> normal wieght lets choose 140-180 pounds, and water weighing about 8
>> 1/2 lbs/gallon.... it shouldn't be too wild to speculate that no more
>> than 15 gallons be placed on the stove... and that's equally
>> distributed, so no more than say 4 gallons per burner, or 16 quarts. I
>> think with a little reasearch you'll discover I'm damned close. You
>> need to become more resourceful.
>
> I was stating what GE and Kenmore manuals relate about using a canner on
> their smooth top ranges. There was no need to do further research. I
> have
> used a canner on my smoothtop range many times.
>
>>> >> There is a concern about covering an element beyond it's actual
>>> >> perimeter; however, that usually only pertains to oversized pots
>>> >> that are being heated well beyond the boiling point of water.
>>> >
>>> > How does the heat radiating from any cooktop know what's in the
>>> > pot... IDIOT!!!!
>>> >
>>> > Sheldon
>>>
>>> I never said that the head radiating from the cooktop "knew" what was
>>> in the pot. Have you considered doubling your meds?
>>>
>>> What I said, in other words, was that the contents of oversized pots
>>> should not exceed a temperature above the boiling pot of water.
>>>
>>> Obviously, the user needs to insure that this won't happen.
>>>
>>> Why can't you be civil?
>>
>> Why can't you express yourself accurately the first time... I'm tired
>> of being told after the fact "That's not what I meant./You know what I
>> meant.' I'm not a mindreader (not that your mind is much to read).
>> Hey, no one is rushing you, type more slowly and THINK about what
>> you've writtten BEFORE hitting Send.... quality counts far more than
>> quantity... so what if you miss responding to every thread, and dozens
>> of times... you're not that interesting, in fact your writing style is
>> downright BORING... you're not even slightly amusing, I'd definitely
>> not seek out your company, not unless I wanted to feel depressed.
>
> My statement was clear the first time. Because you didn't understand what
> I said did not make it less so.
>

Your statement was perfectly clear. The fact that he is in the bottom 5%
intelligence-wise and wit-wise makes sheldoon cranky.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Thu 09 Jun 2005 12:59:08p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 09 Jun 2005 11:55:30a, Sheldon wrote in rec.food.cooking:
>
>> No one asked you to read my posts or to seek out my company. You seem
>> to have enough reason for depressioin without seeking further.
>
> Oh take no notice Wayne.. he is a total arse!

Thanks, Ophelia. I had Sheldon in my killfile for several years. Just
released him a couple of days ago. Maybe it's time to put him back. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Thu 09 Jun 2005 01:47:18p, Peter Aitken wrote in rec.food.cooking:

> Your statement was perfectly clear. The fact that he is in the bottom 5%
> intelligence-wise and wit-wise makes sheldoon cranky.

Thank you, Peter.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

>On Thu 09 Jun 2005 12:59:08p, Ophelia wrote in rec.food.cooking:
>
>
>
>>"Wayne Boatwright" > wrote in message
. ..
>>
>>
>>>On Thu 09 Jun 2005 11:55:30a, Sheldon wrote in rec.food.cooking:
>>>
>>>
>>>No one asked you to read my posts or to seek out my company. You seem
>>>to have enough reason for depressioin without seeking further.
>>>
>>>
>>Oh take no notice Wayne.. he is a total arse!
>>
>>
>
>Thanks, Ophelia. I had Sheldon in my killfile for several years. Just
>released him a couple of days ago. Maybe it's time to put him back. :-)
>
>
>
FWIW I find you to be the antithesis of Sheldon....a much needed one.
You have a very calming effect.
Respectfully,
Bubba


--
You wanna measure, or you wanna cook?

Bubba wrote:
> Duh'Wayne Boobwright wrote:
>
> You have a very calming effect.
>
> You wanna measure, or you wanna cock?

Ahh, Duh'Wayne, Aitken, adn now Bubba... now the daisey chain is
complete.
The Three Musky Assholes... keep sucking, boychicks.

Sheldon

On Thu 09 Jun 2005 05:08:55p, Bubba wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>>On Thu 09 Jun 2005 12:59:08p, Ophelia wrote in rec.food.cooking:
>>
>>
>>
>>>"Wayne Boatwright" > wrote in message
.. .
>>>
>>>
>>>>On Thu 09 Jun 2005 11:55:30a, Sheldon wrote in rec.food.cooking:
>>>>
>>>>
>>>>No one asked you to read my posts or to seek out my company. You seem
>>>>to have enough reason for depressioin without seeking further.
>>>>
>>>>
>>>Oh take no notice Wayne.. he is a total arse!
>>>
>>>
>>
>>Thanks, Ophelia. I had Sheldon in my killfile for several years. Just
>>released him a couple of days ago. Maybe it's time to put him back. :-)
>>
>>
>>
> FWIW I find you to be the antithesis of Sheldon....a much needed one.
> You have a very calming effect.
> Respectfully,
> Bubba

Thank you, Bubba. I appreciate that.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

sf wrote:

>On 8 Jun 2005 06:47:49 +0200, Wayne Boatwright wrote:
>
>
>
>> Never cared for gas. I would never want it again.
>>
>>
>
>Although I'm a life long user of electric, there are some good points
>to gas - honest! I can testify that the best coffee I've ever made
>was in a percolator over gas... done via the directions given by an
>Arabic coffee vendor.
>
>
>
>
Well geeze, Frisco....don't tell half a story and leave us hanging!
What are the directions? In English, if you will. My Arabic's a bit
rusty. ;-)

Bubba

--
You wanna measure, or you wanna cook?

On Fri, 10 Jun 2005 04:32:48 -0400, Bubba wrote:

> Well geeze, Frisco....don't tell half a story and leave us hanging!
> What are the directions? In English, if you will. My Arabic's a bit
> rusty. ;-)

Oh, man... you're asking me to remember way back to the Jurassic Age!
It was a long time before coffee drinking became a fashion statement.
The method was fairly simple and straightforward. It involved a
specific amount of coffee per cup of water and bringing the coffee to
a perk, turning the flame WAY down - with barely enough heat and
perking it for 5 or 10 minutes (the directions were more precise, but
it's been a long time). I was even able to make it in an electric
percolator well enough to impress some dorm friends who were real
coffee drinkers at the time.

On 8 Jun 2005 13:26:44 -0700, "aem" > wrote:

>
>
>Robert Klute wrote:
>> On Tue, 7 Jun 2005 14:25:20 -0700, (Chuck Kopsho)
>> wrote:
>>
>> >To All:
>> > What do you think cooks better, gas or electric ranges? My choice is
>> >gas, it does a better job.
>>
>> What works best is what you are used to cooking on.
>
>And what kind of cooking you do. For stirfrying with a wok I have
>found gas to be much more responsive. With electric you have to move
>the wok on and off the burner when you need to change the heat level.
>-aem

Which is fine. I have a Dacor top that is both radiant electrice and
gas. I also have a Gaggenau hob for stir fry ( get close, but still not
really enough BTUs). In the backyard I have a gas grill and a charcoal
grill. So, I use what I feel is appropriate for the dish as I have
experience on all. I can cook on both, I know that I can turn out good
dishes on both, it is just that they require different technique.

Some things are easier on gas, some are easier on electric, some are
easier over charcoal. But, unless you have experience on it, you are
not going to be able to cook as well as with something you do.

"Wayne Boatwright" > wrote in message
...
> On Thu 09 Jun 2005 01:47:18p, Peter Aitken wrote in rec.food.cooking:
>
> > Your statement was perfectly clear. The fact that he is in the bottom 5%
> > intelligence-wise and wit-wise makes sheldoon cranky.
>
> Thank you, Peter.

Do you ever get the feeling he *thinks* he's being 'funny' or some such
shit? Id'no, just, I can't believe someone could genuinely be such an idiot
AND such an arsehole both... oh well...




Shaun aRe