Never had that before. What temperature does one set it at to broil say a
steak?

Kswck wrote:
> Never had that before. What temperature does one set it at to broil say a
> steak?
>
>


I assume you are talking about electric. If gas, ignore the following.

I've never seen a broiler with temperature settings. They usually just
have one "broil" setting which is at the high end of the dial. When
they reach the highest temperature they cycle off and on. That's why you
are supposed to leave the oven door ajar, so the top element comes on
frequently and you get high direct heat instead of all-around roasting.

We never broil indoors unless it's to top brown something. Our outdoor
grill is used in ever season, every weather.

gloria p

"Gloria P" > wrote in message
...
> Kswck wrote:
>> Never had that before. What temperature does one set it at to broil say a
>> steak?
>
>
> I assume you are talking about electric. If gas, ignore the following.
>
> I've never seen a broiler with temperature settings. They usually just
> have one "broil" setting which is at the high end of the dial. When they
> reach the highest temperature they cycle off and on. That's why you are
> supposed to leave the oven door ajar, so the top element comes on
> frequently and you get high direct heat instead of all-around roasting.
>
> We never broil indoors unless it's to top brown something. Our outdoor
> grill is used in ever season, every weather.
>
> gloria p

Actually, it is natural gas.

"Kswck" > wrote in message
>> I assume you are talking about electric. If gas, ignore the following.
>>
>> I've never seen a broiler with temperature settings. They usually just
>> have one "broil" setting which is at the high end of the dial. When they
>> reach the highest temperature they cycle off and on. That's why you are
>> supposed to leave the oven door ajar, so the top element comes on
>> frequently and you get high direct heat instead of all-around roasting.
>>
>> We never broil indoors unless it's to top brown something. Our outdoor
>> grill is used in ever season, every weather.
>>
>> gloria p
>
> Actually, it is natural gas.

Same applies, It just goes on, no adjustments.

Ed Pawlowski wrote:
> "Kswck" > wrote in message
>>> I assume you are talking about electric. If gas, ignore the following.
>>>
>>> I've never seen a broiler with temperature settings. They usually just
>>> have one "broil" setting which is at the high end of the dial. When they
>>> reach the highest temperature they cycle off and on. That's why you are
>>> supposed to leave the oven door ajar, so the top element comes on
>>> frequently and you get high direct heat instead of all-around roasting.
>>>
>>> We never broil indoors unless it's to top brown something. Our outdoor
>>> grill is used in ever season, every weather.
>>>
>>> gloria p
>> Actually, it is natural gas.
>
> Same applies, It just goes on, no adjustments.
>
>
Just follow what the instruction manual says, ours says close the door
when broiling and it is gas also.

"Sqwertz" > wrote in message
>
> For some reason my oven only "roasts" using both top and bottom on a
> convection setting.
>
> -sw

Convection is supposed to give a more even, all around heat so using both
elements would help with that. When we use the convection, a shallow
roaster pan is best. We put the meat on a rack in the pan to expose it as
much as possible to the air currents.

"Sqwertz" > wrote in message
...
> On Sat, 3 Oct 2009 17:24:32 -0400, Kswck wrote:
>
>> Never had that before. What temperature does one set it at to broil say a
>> steak?
>
> You set it at the max for a steak. It is set lower for top-browning
> casseroles and roasts in conjunction with a [convection] bake
> setting. Same as for an electric oven.
>
> For some reason my oven only "roasts" using both top and bottom on a
> convection setting.
>
> -sw

Thank you.

"Sqwertz" > wrote:
>
> For some reason my oven only "roasts" using both top and bottom on a
> convection setting.
>
Reminds me of the joke where the patient tells the doctor "Everytime I
move my arm like this my elbow hurts" the doctor says "Don't move your
arm like that".

Um, don't choose the convection setting. hehe

It's not "some reason", it's wired to operate thataway in order to
achieve a more uniform temperature throughout the oven chamber.
Personally I don't like convection ovens, especially not for baked
goods... convection ovens cook faster but at the expence of
conventional appearance and structure. I prefer my baked goods with
the conventional uneven browning... foods cooked in a convection oven
attain the apperance and structure of being cooked in a microwave
oven. Most packaged baked goods are cooked in a convection conveyer
oven, that's why the cookies have no crispy parts, they're all
uniformly blah. Cakes, yeast breads, and especially quick breads
cooked in a convection oven are disgusting, there's no top crust. I
wouldn't take a convection oven even if offered a top line model for
free. I capitalize on the fact that different parts of my oven cook
differently. I consider it a big plus that the top rack is
significantly hotter than the bottom rack.

"Kswck" > wrote in message
...
> Never had that before. What temperature does one set it at to broil say a
> steak?
>

I've never had an oven that didn't have a broiler setting, be it gas or
electric. There is no setting, you simply select "broil" and then...well,
you broil. It's going to depend on the thickness of the steak and how well
done (or not) you want it as to how long to broil it. Oh, and if you don't
already have one, get a broiler pan.

Jill

jmcquown wrote:
> "Kswck" > wrote in message
> ...
>> Never had that before. What temperature does one set it at to broil
>> say a steak?
>>
>
> I've never had an oven that didn't have a broiler setting, be it gas
> or electric. There is no setting, you simply select "broil" and
> then...well, you broil. It's going to depend on the thickness of the
> steak and how well done (or not) you want it as to how long to broil
> it.

Or you'd place it closer to or further away from the flame to
adjust the heat.

nancy

"brooklyn1" > wrote in message
> Personally I don't like convection ovens, especially not for baked
> goods... convection ovens cook faster but at the expence of
> conventional appearance and structure. I prefer my baked goods with
> the conventional uneven browning... foods cooked in a convection oven
> attain the apperance and structure of being cooked in a microwave
> oven.

We don't use the convection for baking, but it does a great job on roast
chicken or any other type of roast.

Ed Pawlowski said...

>
> "brooklyn1" > wrote in message
>> Personally I don't like convection ovens, especially not for baked
>> goods... convection ovens cook faster but at the expence of
>> conventional appearance and structure. I prefer my baked goods with
>> the conventional uneven browning... foods cooked in a convection oven
>> attain the apperance and structure of being cooked in a microwave
>> oven.
>
> We don't use the convection for baking, but it does a great job on roast
> chicken or any other type of roast.


Agreed on roasts! I used to spit roast chateaubriand but it took forever
because too much heat just went into thin air.

I put a two pounder in the tabletop convection/conventional toaster oven
and with convection at 450 F., (probably 470 F. combined) it cooked to
perfectly rare in 30 minutes (15 minutes per side). Browned and charred
nicely on the outside and tasted superb. Even on the bottom rack it can
plump up to almost getting stuck!.

Andy

"Kswck" > wrote in message
...
> Never had that before. What temperature does one set it at to broil say a
> steak?

Temperature "BROIL"

Dimitri

"jmcquown" > wrote in message
...
> "Kswck" > wrote in message
> ...
>> Never had that before. What temperature does one set it at to broil say a
>> steak?
>>
>
> I've never had an oven that didn't have a broiler setting, be it gas or
> electric. There is no setting, you simply select "broil" and then...well,
> you broil. It's going to depend on the thickness of the steak and how
> well done (or not) you want it as to how long to broil it. Oh, and if you
> don't already have one, get a broiler pan.
>
> Jill

As I said, this one has a broiler, but you can turn the temperature down
from 525. I've never seen that before, thus my inquiry. And yes, it is
natural gas-not electric.

"Kswck" > wrote in message
>
> As I said, this one has a broiler, but you can turn the temperature down
> from 525. I've never seen that before, thus my inquiry. And yes, it is
> natural gas-not electric.
>
>

Nor have I. What brand is it?

Wayne Boatwright wrote:
>
> On Sun 04 Oct 2009 07:33:59a, jmcquown told us...
>
> > "Kswck" > wrote in message
> > ...
> >> Never had that before. What temperature does one set it at to broil say
> >> a steak?
> >>
> >
> > I've never had an oven that didn't have a broiler setting, be it gas or
> > electric. There is no setting, you simply select "broil" and
> > then...well, you broil. It's going to depend on the thickness of the
> > steak and how well done (or not) you want it as to how long to broil it.
> > Oh, and if you don't already have one, get a broiler pan.
> >
> > Jill
>
> I've had three electric ranges, a Frigidaire, GE, and Whirlpool, that all
> had the capability of different temperatures on the broiler setting, so I
> would say it's common. Perhaps it's not as common on gas ranges. I don't
> know.

I've had a gas range for years (decades? er, different ones over the
years) - and I so rarely use its broiler function. If it (the broiler)
has a variable temperature range, then I'm clueless (shaddup peanut
gallery!!!)! If I need to 'broil' something, I tend to use my toaster
oven instead. But then, I'd rather pan-sear than broil!

BTW, I have never successfully "broiled" a steak --- pan-seared/fried,
yes! but never broiled!

Sky, who never broils and says 'sueme'

P.S. Invest in a very good cast iron skillet!!!!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Wayne Boatwright wrote:
>
> On Mon 05 Oct 2009 07:52:49p, Sky told us...

> > I've had a gas range for years (decades? er, different ones over the
> > years) - and I so rarely use its broiler function. If it (the broiler)
> > has a variable temperature range, then I'm clueless (shaddup peanut
> > gallery!!!)! If I need to 'broil' something, I tend to use my toaster
> > oven instead. But then, I'd rather pan-sear than broil!
> >
> > BTW, I have never successfully "broiled" a steak --- pan-seared/fried,
> > yes! but never broiled!
> >
> > Sky, who never broils and says 'sueme'
> >
> > P.S. Invest in a very good cast iron skillet!!!!
>
> If I'm going to spend money to buy a good steak, I can assure you it won't
> be cooked anywhere near a kitchen range, or in the kitchen for that matter.
> It's the outdoor grill or nothing.
>
> I do, however, use the broiler for many other things.

And that's what counts! Hence the Ultimate Kitchen Rule!!!! ;>>

Sky, who says read 'rules' listed below <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mon, 05 Oct 2009 21:52:49 -0500, Sky >
wrote:

>Wayne Boatwright wrote:
>>
>> On Sun 04 Oct 2009 07:33:59a, jmcquown told us...
>>
>> > "Kswck" > wrote in message
>> > ...
>> >> Never had that before. What temperature does one set it at to broil say
>> >> a steak?
>> >>
>> >
>> > I've never had an oven that didn't have a broiler setting, be it gas or
>> > electric. There is no setting, you simply select "broil" and
>> > then...well, you broil. It's going to depend on the thickness of the
>> > steak and how well done (or not) you want it as to how long to broil it.
>> > Oh, and if you don't already have one, get a broiler pan.
>> >
>> > Jill
>>
>> I've had three electric ranges, a Frigidaire, GE, and Whirlpool, that all
>> had the capability of different temperatures on the broiler setting, so I
>> would say it's common. Perhaps it's not as common on gas ranges. I don't
>> know.
>
>I've had a gas range for years (decades? er, different ones over the
>years) - and I so rarely use its broiler function. If it (the broiler)
>has a variable temperature range, then I'm clueless (shaddup peanut
>gallery!!!)! If I need to 'broil' something, I tend to use my toaster
>oven instead. But then, I'd rather pan-sear than broil!
>
>BTW, I have never successfully "broiled" a steak --- pan-seared/fried,
>yes! but never broiled!
>
>Sky, who never broils and says 'sueme'
>

If you never broil how could claim you've never sucessfully broiled a
steak. duh

It's obvious that you simply don't know how to broil, most folks
don't.

I use my stove's broiler very rarely (broiling makes a mess) but it
cooks steak perfectly, better than grilling.

Sky wrote:
> Wayne Boatwright wrote:
>> On Sun 04 Oct 2009 07:33:59a, jmcquown told us...
>>
>>> "Kswck" > wrote in message
>>> ...
>>>> Never had that before. What temperature does one set it at to broil say
>>>> a steak?
>>>>
>>> I've never had an oven that didn't have a broiler setting, be it gas or
>>> electric. There is no setting, you simply select "broil" and
>>> then...well, you broil. It's going to depend on the thickness of the
>>> steak and how well done (or not) you want it as to how long to broil it.
>>> Oh, and if you don't already have one, get a broiler pan.
>>>
>>> Jill
>> I've had three electric ranges, a Frigidaire, GE, and Whirlpool, that all
>> had the capability of different temperatures on the broiler setting, so I
>> would say it's common. Perhaps it's not as common on gas ranges. I don't
>> know.
>
> I've had a gas range for years (decades? er, different ones over the
> years) - and I so rarely use its broiler function. If it (the broiler)
> has a variable temperature range, then I'm clueless (shaddup peanut
> gallery!!!)! If I need to 'broil' something, I tend to use my toaster
> oven instead. But then, I'd rather pan-sear than broil!
>
> BTW, I have never successfully "broiled" a steak --- pan-seared/fried,
> yes! but never broiled!
>
> Sky, who never broils and says 'sueme'
>
> P.S. Invest in a very good cast iron skillet!!!!
>
I used to broil meat successfully, until I tried it in the oven
here. Unlike my previous (electric) ovens, one closes the door
and the heating element cycles on and off, with the highest
setting at 500F. I abhore it.

--
Jean B.

On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:

>Sky wrote:
>> Wayne Boatwright wrote:
>>> On Sun 04 Oct 2009 07:33:59a, jmcquown told us...
>>>
>>>> "Kswck" > wrote in message
>>>> ...
>>>>> Never had that before. What temperature does one set it at to broil say
>>>>> a steak?
>>>>>
>>>> I've never had an oven that didn't have a broiler setting, be it gas or
>>>> electric. There is no setting, you simply select "broil" and
>>>> then...well, you broil. It's going to depend on the thickness of the
>>>> steak and how well done (or not) you want it as to how long to broil it.
>>>> Oh, and if you don't already have one, get a broiler pan.
>>>>
>>>> Jill
>>> I've had three electric ranges, a Frigidaire, GE, and Whirlpool, that all
>>> had the capability of different temperatures on the broiler setting, so I
>>> would say it's common. Perhaps it's not as common on gas ranges. I don't
>>> know.
>>
>> I've had a gas range for years (decades? er, different ones over the
>> years) - and I so rarely use its broiler function. If it (the broiler)
>> has a variable temperature range, then I'm clueless (shaddup peanut
>> gallery!!!)! If I need to 'broil' something, I tend to use my toaster
>> oven instead. But then, I'd rather pan-sear than broil!
>>
>> BTW, I have never successfully "broiled" a steak --- pan-seared/fried,
>> yes! but never broiled!
>>
>> Sky, who never broils and says 'sueme'
>>
>> P.S. Invest in a very good cast iron skillet!!!!
>>
>I used to broil meat successfully, until I tried it in the oven
>here. Unlike my previous (electric) ovens, one closes the door
>and the heating element cycles on and off, with the highest
>setting at 500F. I abhore it

Huh? You're supposed to leave the door partially open when
broiling... see, I was correct, hardly anyone knows how to use a
broiler. You can't write intelligibly, how can you use a broiler...
what's with all those friggin' commas.

brooklyn1 wrote:
> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>> I used to broil meat successfully, until I tried it in the oven
>> here. Unlike my previous (electric) ovens, one closes the door
>> and the heating element cycles on and off, with the highest
>> setting at 500F. I abhore it
>
> Huh? You're supposed to leave the door partially open when
> broiling... see, I was correct, hardly anyone knows how to use a
> broiler. You can't write intelligibly, how can you use a broiler...
> what's with all those friggin' commas.

Huh? And one CAN'T broil with my oven with the door open. It
won't operate with the door open. That's why it is totally
unacceptable.

--
Jean B.

On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:

>brooklyn1 wrote:
>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>>> I used to broil meat successfully, until I tried it in the oven
>>> here. Unlike my previous (electric) ovens, one closes the door
>>> and the heating element cycles on and off, with the highest
>>> setting at 500F. I abhore it
>>
>> Huh? You're supposed to leave the door partially open when
>> broiling... see, I was correct, hardly anyone knows how to use a
>> broiler. You can't write intelligibly, how can you use a broiler...
>> what's with all those friggin' commas.
>
>Huh? And one CAN'T broil with my oven with the door open. It
>won't operate with the door open.


And now I know you're making stuff up.

"brooklyn1" ha scritto nel messaggio
"Jean B." wrote:
>
>>>> I used to broil meat successfully, until I tried it in the oven >>>>
>>>> here. Unlike my previous (electric) ovens, one closes the door >>>>
>>>> and the heating element cycles on and off, with the highest setting at
>>>> 500F. I abhore it

>>> Huh? You're supposed to leave the door partially open when broiling...
>>> see, I was correct, hardly anyone knows how to use a broiler.
>>
>>Huh? And one CAN'T broil with my oven with the door open. It >>won't
>>operate with the door open.

> And now I know you're making stuff up.

No, you are. Electric: open so the element stays on.
Gas: closed so the flame doesn't blow around/out.

On Wed, 7 Oct 2009 22:21:35 +0200, "Giusi" > wrote:

>
>"brooklyn1" ha scritto nel messaggio
>"Jean B." wrote:
>>
>>>>> I used to broil meat successfully, until I tried it in the oven >>>>
>>>>> here. Unlike my previous (electric) ovens, one closes the door >>>>
>>>>> and the heating element cycles on and off, with the highest setting at
>>>>> 500F. I abhore it
>
>>>> Huh? You're supposed to leave the door partially open when broiling...
>>>> see, I was correct, hardly anyone knows how to use a broiler.
>>>
>>>Huh? And one CAN'T broil with my oven with the door open. It >>won't
>>>operate with the door open.
>
>> And now I know you're making stuff up.
>
>No, you are. Electric: open so the element stays on.
> Gas: closed so the flame doesn't blow around/out.
>

Typical brain dead WOP who has once again proven she's never cooked
anything.

brooklyn1 wrote:
>
> On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
>
> >brooklyn1 wrote:
> >> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
> >>> I used to broil meat successfully, until I tried it in the oven
> >>> here. Unlike my previous (electric) ovens, one closes the door
> >>> and the heating element cycles on and off, with the highest
> >>> setting at 500F. I abhore it
> >>
> >> Huh? You're supposed to leave the door partially open when
> >> broiling... see, I was correct, hardly anyone knows how to use a
> >> broiler. You can't write intelligibly, how can you use a broiler...
> >> what's with all those friggin' commas.
> >
> >Huh? And one CAN'T broil with my oven with the door open. It
> >won't operate with the door open.
>
> And now I know you're making stuff up.

Indeed, there are some ovens that automatically turn off the heating
elements when the door is open, especially toaster ovens. When the oven
door closes, heating resumes.

Sky, who knows firsthand by experience

P.S. Proper use of grammar is not a requirement on usenet!!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sky > wrote:


> > >somebody wrote:

> > >> Huh? You're supposed to leave the door partially open when
> > >> broiling... see, I was correct, hardly anyone knows how to use a
> > >> broiler. You can't write intelligibly, how can you use a broiler...
> > >> what's with all those friggin' commas.

> Indeed, there are some ovens that automatically turn off the heating
> elements when the door is open, especially toaster ovens. When the oven
> door closes, heating resumes.
>
> Sky, who knows firsthand by experience
>
> P.S. Proper use of grammar is not a requirement on usenet!!

Sorry, but I had to laugh here. The ellipsis (three periods in a row)
has a specific use in grammar, the above is not a valid use, according
to my dictionary. Also, when one writes a sentence in the form of a
question, it is correct to end the sentence in a question mark, not a
period. Somebody complained about the overuse of commas, but used three
of them in two sentences (I won't count "Huh?" as a sentence).

Perhaps somebody was pulling our legs, he often does.

--
Dan Abel
Petaluma, California USA

brooklyn1 wrote:
> On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
>
>> brooklyn1 wrote:
>>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>>>> I used to broil meat successfully, until I tried it in the oven
>>>> here. Unlike my previous (electric) ovens, one closes the door
>>>> and the heating element cycles on and off, with the highest
>>>> setting at 500F. I abhore it
>>> Huh? You're supposed to leave the door partially open when
>>> broiling... see, I was correct, hardly anyone knows how to use a
>>> broiler. You can't write intelligibly, how can you use a broiler...
>>> what's with all those friggin' commas.
>> Huh? And one CAN'T broil with my oven with the door open. It
>> won't operate with the door open.
>
>
> And now I know you're making stuff up.

You are welcome to come investigate my oven.

--
Jean B.

Giusi wrote:
> "brooklyn1" ha scritto nel messaggio
> "Jean B." wrote:
>>>>> I used to broil meat successfully, until I tried it in the oven >>>>
>>>>> here. Unlike my previous (electric) ovens, one closes the door >>>>
>>>>> and the heating element cycles on and off, with the highest setting at
>>>>> 500F. I abhore it
>
>>>> Huh? You're supposed to leave the door partially open when broiling...
>>>> see, I was correct, hardly anyone knows how to use a broiler.
>>> Huh? And one CAN'T broil with my oven with the door open. It >>won't
>>> operate with the door open.
>
>> And now I know you're making stuff up.
>
> No, you are. Electric: open so the element stays on.
> Gas: closed so the flame doesn't blow around/out.
>
Actually, this is an electric oven. A Kitchen Aid. Older by now
but less than 10 years old.

That is the point too, the heating element goes off for a while,
and whatever you are trying to broil just sits there.
--
Jean B.

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
>>
>>> brooklyn1 wrote:
>>>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>>>>> I used to broil meat successfully, until I tried it in the oven here.
>>>>> Unlike my previous (electric) ovens, one closes the door and the
>>>>> heating element cycles on and off, with the highest setting at 500F.
>>>>> I abhore it
>>>> Huh? You're supposed to leave the door partially open when
>>>> broiling... see, I was correct, hardly anyone knows how to use a
>>>> broiler. You can't write intelligibly, how can you use a broiler...
>>>> what's with all those friggin' commas.
>>> Huh? And one CAN'T broil with my oven with the door open. It won't
>>> operate with the door open.
>>
>>
>> And now I know you're making stuff up.
>
> You are welcome to come investigate my oven.
>
I broil with mine open all the time. I put my Calphalon skillet in with the
handle sticking out, to brown the tops of fritattas.

"brooklyn1" ha scritto nel messaggio > Typical brain dead WOP who has once
again proven she's never cooked> anything.

ROTFL I publish more cooking in a year than even a hog like you can eat.
Read a damned book, Sheldon. You are making a fool of yourself.

cybercat wrote:
> "Jean B." > wrote in message
> ...
>> brooklyn1 wrote:
>>> On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
>>>
>>>> brooklyn1 wrote:
>>>>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>>>>>> I used to broil meat successfully, until I tried it in the oven here.
>>>>>> Unlike my previous (electric) ovens, one closes the door and the
>>>>>> heating element cycles on and off, with the highest setting at 500F.
>>>>>> I abhore it
>>>>> Huh? You're supposed to leave the door partially open when
>>>>> broiling... see, I was correct, hardly anyone knows how to use a
>>>>> broiler. You can't write intelligibly, how can you use a broiler...
>>>>> what's with all those friggin' commas.
>>>> Huh? And one CAN'T broil with my oven with the door open. It won't
>>>> operate with the door open.
>>>
>>> And now I know you're making stuff up.
>> You are welcome to come investigate my oven.
>>
> I broil with mine open all the time. I put my Calphalon skillet in with the
> handle sticking out, to brown the tops of fritattas.
>
>

I also broil at times to get the browning effect, and with the door open
and not wanting to retain the oven temperature when the item is pretty
much already cooked.

Bob

"Giusi" > wrote in message
...
>
> "brooklyn1" ha scritto nel messaggio > Typical brain dead WOP who has
> once again proven she's never cooked> anything.
>
> ROTFL I publish more cooking in a year than even a hog like you can eat.
> Read a damned book, Sheldon. You are making a fool of yourself.
>
And this surprises you? It's like saying, "haha, sun, you sure are yellow."

On Thu, 08 Oct 2009 06:39:28 -0400, "Jean B." > wrote:

>brooklyn1 wrote:
>> On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
>>
>>> brooklyn1 wrote:
>>>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>>>>> I used to broil meat successfully, until I tried it in the oven
>>>>> here. Unlike my previous (electric) ovens, one closes the door
>>>>> and the heating element cycles on and off, with the highest
>>>>> setting at 500F. I abhore it
>>>> Huh? You're supposed to leave the door partially open when
>>>> broiling... see, I was correct, hardly anyone knows how to use a
>>>> broiler. You can't write intelligibly, how can you use a broiler...
>>>> what's with all those friggin' commas.
>>> Huh? And one CAN'T broil with my oven with the door open. It
>>> won't operate with the door open.
>>
>>
>> And now I know you're making stuff up.
>
>You are welcome to come investigate my oven.

Oh baby!

cybercat wrote:
> "Giusi" > wrote in message
> ...
>> "brooklyn1" ha scritto nel messaggio > Typical brain dead WOP who has
>> once again proven she's never cooked> anything.
>>
>> ROTFL I publish more cooking in a year than even a hog like you can eat.
>> Read a damned book, Sheldon. You are making a fool of yourself.
>>
> And this surprises you? It's like saying, "haha, sun, you sure are yellow."
>
>

Well to be honest, it could have been blue, white, orange, red, or any
number of shades, depending on what planet you live.

:-)

Bob

"Bob Muncie" > wrote in message
...
> cybercat wrote:
>> "Giusi" > wrote in message
>> ...
>>> "brooklyn1" ha scritto nel messaggio > Typical brain dead WOP who has
>>> once again proven she's never cooked> anything.
>>>
>>> ROTFL I publish more cooking in a year than even a hog like you can
>>> eat. Read a damned book, Sheldon. You are making a fool of yourself.
>>>
>> And this surprises you? It's like saying, "haha, sun, you sure are
>> yellow."
>
> Well to be honest, it could have been blue, white, orange, red, or any
> number of shades, depending on what planet you live.
>

Earth to Muncie.

brooklyn1 wrote:
> On Thu, 08 Oct 2009 06:39:28 -0400, "Jean B." > wrote:
>
>> brooklyn1 wrote:
>>> On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
>>>
>>>> brooklyn1 wrote:
>>>>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
>>>>>> I used to broil meat successfully, until I tried it in the oven
>>>>>> here. Unlike my previous (electric) ovens, one closes the door
>>>>>> and the heating element cycles on and off, with the highest
>>>>>> setting at 500F. I abhore it
>>>>> Huh? You're supposed to leave the door partially open when
>>>>> broiling... see, I was correct, hardly anyone knows how to use a
>>>>> broiler. You can't write intelligibly, how can you use a broiler...
>>>>> what's with all those friggin' commas.
>>>> Huh? And one CAN'T broil with my oven with the door open. It
>>>> won't operate with the door open.
>>>
>>> And now I know you're making stuff up.
>> You are welcome to come investigate my oven.
>
> Oh baby!

Heh! :-)

--
Jean B.

On Thu, 8 Oct 2009 08:45:03 -0400, cybercat wrote:

> "Bob Muncie" > wrote in message
> ...
>> cybercat wrote:
>>> "Giusi" > wrote in message
>>> ...
>>>> "brooklyn1" ha scritto nel messaggio > Typical brain dead WOP who has
>>>> once again proven she's never cooked> anything.
>>>>
>>>> ROTFL I publish more cooking in a year than even a hog like you can
>>>> eat. Read a damned book, Sheldon. You are making a fool of yourself.
>>>>
>>> And this surprises you? It's like saying, "haha, sun, you sure are
>>> yellow."
>>
>> Well to be honest, it could have been blue, white, orange, red, or any
>> number of shades, depending on what planet you live.
>>
>
> Earth to Muncie.

<snort>

your pal,
blake

On Wed, 07 Oct 2009 16:40:12 -0700, Dan Abel wrote:

> In article >,
> Sky > wrote:
>
>>> >somebody wrote:
>
>>> >> Huh? You're supposed to leave the door partially open when
>>> >> broiling... see, I was correct, hardly anyone knows how to use a
>>> >> broiler. You can't write intelligibly, how can you use a broiler...
>>> >> what's with all those friggin' commas.
>
>> Indeed, there are some ovens that automatically turn off the heating
>> elements when the door is open, especially toaster ovens. When the oven
>> door closes, heating resumes.
>>
>> Sky, who knows firsthand by experience
>>
>> P.S. Proper use of grammar is not a requirement on usenet!!
>
> Sorry, but I had to laugh here. The ellipsis (three periods in a row)
> has a specific use in grammar, the above is not a valid use, according
> to my dictionary. Also, when one writes a sentence in the form of a
> question, it is correct to end the sentence in a question mark, not a
> period. Somebody complained about the overuse of commas, but used three
> of them in two sentences (I won't count "Huh?" as a sentence).
>
> Perhaps somebody was pulling our legs, he often does.

no, someone doesn't know how to write with anything close to proper usage.
that's why it's a hoot when he puts on the grammar police uniform.

your pal,
blake

blake murphy wrote:
> On Thu, 8 Oct 2009 08:45:03 -0400, cybercat wrote:
>
>> "Bob Muncie" > wrote in message
>> ...
>>> cybercat wrote:
>>>> "Giusi" > wrote in message
>>>> ...
>>>>> "brooklyn1" ha scritto nel messaggio > Typical brain dead WOP who has
>>>>> once again proven she's never cooked> anything.
>>>>>
>>>>> ROTFL I publish more cooking in a year than even a hog like you can
>>>>> eat. Read a damned book, Sheldon. You are making a fool of yourself.
>>>>>
>>>> And this surprises you? It's like saying, "haha, sun, you sure are
>>>> yellow."
>>> Well to be honest, it could have been blue, white, orange, red, or any
>>> number of shades, depending on what planet you live.
>>>
>> Earth to Muncie.
>
> <snort>
>
> your pal,
> blake

The point you "snort" should surprise anyone?

In article >,
"Jean B." > wrote:

> brooklyn1 wrote:
> > On Wed, 07 Oct 2009 11:17:42 -0400, "Jean B." > wrote:
> >
> >> brooklyn1 wrote:
> >>> On Tue, 06 Oct 2009 13:33:57 -0400, "Jean B." > wrote:
> >>>> I used to broil meat successfully, until I tried it in the oven
> >>>> here. Unlike my previous (electric) ovens, one closes the door
> >>>> and the heating element cycles on and off, with the highest
> >>>> setting at 500F. I abhore it
> >>> Huh? You're supposed to leave the door partially open when
> >>> broiling... see, I was correct, hardly anyone knows how to use a
> >>> broiler. You can't write intelligibly, how can you use a broiler...
> >>> what's with all those friggin' commas.
> >> Huh? And one CAN'T broil with my oven with the door open. It
> >> won't operate with the door open.
> >
> >
> > And now I know you're making stuff up.
>
> You are welcome to come investigate my oven.

Come on, Jean, admit it. Who has more expertise at making things up?

:-)

And if you do let him come, be sure to lock your daughter up.

--
Dan Abel
Petaluma, California USA