JoeSpareBedroom wrote:
> "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.
>
>
FFS - the "holiday season" approaches. Can't we all just stop this
arguing and 'name calling' BS for a week or three?
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible