"Sheldon" > wrote in message
...
On Dec 4, 11:37?am, "JoeSpareBedroom" > wrote:
> "Sheldon" > wrote in message
>
> ...
> On Dec 4, 11:15?am, "JoeSpareBedroom" > wrote:
>
> > "Sheldon" > wrote in message
>
> ...
>
> > > ?Professional bakers do all measuring by eye,
> > > hand, and interpolation... no scales either, because they can read the
> > > weights printed on the packaging.>
> > > Sheldon
>
> > You said the exact opposite about flour, in a thread about weight vs
> > volume.
> > Show me.
>
> Not worth the trouble, thorazine boy.

You're obviously liar... and what you know about cooking would fit on
the head of pin with plenty of room to spare... actually you know
ZERO, you're just a bluff.

===================



Think hard, Sheldon. You were explaining why it's preferable to measure
flour by weight instead of volume, and you said this is how pro bakers
measure.

Your need to be right causes you to pretend you didn't say certain things in
the past, because it's convenient for you to pretend at the moment. Next
week, you'll contradict whatever you said in THIS thread.