On Fri, 8 Apr 2011 19:21:42 -0700, "Bob Terwilliger"
> wrote:

>Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>
>> I can't imagine why anyone would want to spray atomized oil indoors,
>> what happens to all the over spray... all my spray paint cans warn to
>> spray outdoors and to wear a respirator. When oiling a fry pan as
>> soon as it gets hot the little bit of oil you poured in spreads out
>> thinly pretty much all on its own... haven't any of yoose so-called
>> cooks/kooks ever noticed that as cooking fat heats it loses viscosity
>> so spreads all on its own, no different from warming up your
>> automobile engine to get the engine oil flowing into all the nooks,
>> crannies, and
><snip sticky-fingered-virgin fantasy>
>
>I don't have an atomizer, but one would be handy for putting a light even
>layer of oil on eggplant slices before roasting. If you drizzle the oil
>over, it just soaks into the eggplant at the spot where it hits; it never
>spreads out as you ignorantly claim. Same thing with putting oil on
>mushrooms, bread, or similar very-absorbent ingredients.
>
>UNeducatedBoob

UNeducated slimeball possesses zero reading comprehension ability and
can't cook a lick... never said drizzle oil on foods. Those who
actually know how to cook brush foods with oil. Baboon ass faced
keyboard kook keeps proving all by itself that it doesn't cook
anything, the LYING NEWBIE can't drizzle at all, can't hardly
dribble... the impotent putz is lucky to mist dust! <G>

Ahahahahahahahahahahahahahaha. . .