Sheldon wrote:
> zxcvbob wrote:
>> Freezing slows down [controls] enzymatic activity but does stop it completely.
>
> Another functionally illiterate ass... where pray tell did I say STOP?
> Join **** face up there.
>
> Some claim blanching is done prior to freezing to set color and flavor,
> I've never found that to be true, not in even one case and I freeze a
> lot of veggies. Many, many years ago I used to blanch veggies but no
> more... that blanching sets color and flavor prior to freezing is an
> old wive's tale, a total myth. The only thing I've found blanching
> does is help remove vegetable skin, nothing else whatsoever, NOTHING!
> Okay, it's a waste of time.

Okay, Shelly, it's a waste of time. A total waste of time. Okay.
Continuing this with you is too, as there is no point in trying to
communicate with anyone who is chronically correct about everything.