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Far as I can tell, someone wrote:
>Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >iron cookware that has had petroleum distillates in it is ruined. Cast >iron heated and rapidly cooled can warp or even crack, and either of >these mean it's ruined. Years ago, I found a skillet in a garage that must have been there for at least a few decades. Rust, bugs, you name it. I scoured it with 40 grit, then 80 grit cloth, then finally 280, then steel wool (4 ought). Then I washed it a few times and then re-seasoned it. Still using it today. If it isn't warped or cracked, it's still good. Bar nothing! |
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Far as I can tell, someone wrote:
>Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >iron cookware that has had petroleum distillates in it is ruined. Cast >iron heated and rapidly cooled can warp or even crack, and either of >these mean it's ruined. Years ago, I found a skillet in a garage that must have been there for at least a few decades. Rust, bugs, you name it. I scoured it with 40 grit, then 80 grit cloth, then finally 280, then steel wool (4 ought). Then I washed it a few times and then re-seasoned it. Still using it today. If it isn't warped or cracked, it's still good. Bar nothing! |
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Petey the Wonder Dog wrote:
> Far as I can tell, someone wrote: > >>Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >>iron cookware that has had petroleum distillates in it is ruined. Cast >>iron heated and rapidly cooled can warp or even crack, and either of >>these mean it's ruined. > > > Years ago, I found a skillet in a garage that must have been there for > at least a few decades. Rust, bugs, you name it. > > I scoured it with 40 grit, then 80 grit cloth, then finally 280, then > steel wool (4 ought). Then I washed it a few times and then re-seasoned > it. > > Still using it today. > > If it isn't warped or cracked, it's still good. Bar nothing! Right. I bet you didn't actually read what it says up at the top. Like that "deeply pitted" part where, if you try to grind a smooth surface, you thin the pan to the point where it's not going to have as much thermal mass as the surrounding areas and will, by definition, cook unevenly and, therefore, unsatisfactorily. Or the "petroleum distillates" part where gasoline or kerosene effectively can render it unusable because of the porosity of the metal and how wonderfully stubborn it can be about surrendering the particularly *interesting* flavors carried in those chemicals. Even putting that skillet into a very hot oak fire didn't get that taste out. Burned it down to bare metal, we thought. Seasoned it and the flavor of the bacon cooked in it tasted like it had been stored in a gas station. Yard sale bargain, doncha know. Warped is essentially the same as having the kind of uneven thickness as would be the case in trying to smooth out deep pits. |
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Petey the Wonder Dog wrote:
> Far as I can tell, someone wrote: > >>Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >>iron cookware that has had petroleum distillates in it is ruined. Cast >>iron heated and rapidly cooled can warp or even crack, and either of >>these mean it's ruined. > > > Years ago, I found a skillet in a garage that must have been there for > at least a few decades. Rust, bugs, you name it. > > I scoured it with 40 grit, then 80 grit cloth, then finally 280, then > steel wool (4 ought). Then I washed it a few times and then re-seasoned > it. > > Still using it today. > > If it isn't warped or cracked, it's still good. Bar nothing! Right. I bet you didn't actually read what it says up at the top. Like that "deeply pitted" part where, if you try to grind a smooth surface, you thin the pan to the point where it's not going to have as much thermal mass as the surrounding areas and will, by definition, cook unevenly and, therefore, unsatisfactorily. Or the "petroleum distillates" part where gasoline or kerosene effectively can render it unusable because of the porosity of the metal and how wonderfully stubborn it can be about surrendering the particularly *interesting* flavors carried in those chemicals. Even putting that skillet into a very hot oak fire didn't get that taste out. Burned it down to bare metal, we thought. Seasoned it and the flavor of the bacon cooked in it tasted like it had been stored in a gas station. Yard sale bargain, doncha know. Warped is essentially the same as having the kind of uneven thickness as would be the case in trying to smooth out deep pits. |
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Petey the Wonder Dog wrote:
> Far as I can tell, someone wrote: > >>Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >>iron cookware that has had petroleum distillates in it is ruined. Cast >>iron heated and rapidly cooled can warp or even crack, and either of >>these mean it's ruined. > > > Years ago, I found a skillet in a garage that must have been there for > at least a few decades. Rust, bugs, you name it. > > I scoured it with 40 grit, then 80 grit cloth, then finally 280, then > steel wool (4 ought). Then I washed it a few times and then re-seasoned > it. > > Still using it today. > > If it isn't warped or cracked, it's still good. Bar nothing! Right. I bet you didn't actually read what it says up at the top. Like that "deeply pitted" part where, if you try to grind a smooth surface, you thin the pan to the point where it's not going to have as much thermal mass as the surrounding areas and will, by definition, cook unevenly and, therefore, unsatisfactorily. Or the "petroleum distillates" part where gasoline or kerosene effectively can render it unusable because of the porosity of the metal and how wonderfully stubborn it can be about surrendering the particularly *interesting* flavors carried in those chemicals. Even putting that skillet into a very hot oak fire didn't get that taste out. Burned it down to bare metal, we thought. Seasoned it and the flavor of the bacon cooked in it tasted like it had been stored in a gas station. Yard sale bargain, doncha know. Warped is essentially the same as having the kind of uneven thickness as would be the case in trying to smooth out deep pits. |
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On Thu, 02 Sep 2004 18:43:22 -0400, "Bob (this one)"
> wrote: > wrote: > > > A cast iron skillet can never be "ruined"..and letting it lay with > > grease certainly won't hurt it...only water can damage it but even that > > is fixable.... > > Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast > iron cookware that has had petroleum distillates in it is ruined. Cast > iron heated and rapidly cooled can warp or even crack, and either of > these mean it's ruined. iquill is right that sitting in grease won't ruin a cast iron pan... you're right that water damage can't be repaired, but you're living in a world of extremes if you've actually had experience with a cast iron pan warping or cracking due to heating and cooling, sf Practice safe eating - always use condiments |
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On Thu, 02 Sep 2004 18:43:22 -0400, "Bob (this one)"
> wrote: > wrote: > > > A cast iron skillet can never be "ruined"..and letting it lay with > > grease certainly won't hurt it...only water can damage it but even that > > is fixable.... > > Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast > iron cookware that has had petroleum distillates in it is ruined. Cast > iron heated and rapidly cooled can warp or even crack, and either of > these mean it's ruined. iquill is right that sitting in grease won't ruin a cast iron pan... you're right that water damage can't be repaired, but you're living in a world of extremes if you've actually had experience with a cast iron pan warping or cracking due to heating and cooling, sf Practice safe eating - always use condiments |
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On Fri, 03 Sep 2004 18:53:16 -0400, Kenneth
> wrote: > >Put it in the oven with the hottest setting you stove has....leave it > >for about 45 mins to an hour..turn off oven and let the pan cool down > >with the oven......this retempers the pan.. > > Howdy, > > You are apparently aware of some very "creative" metallurgy... I don't think you know how a cast iron pan reacts under those mild conditions. I put one in my oven for the "clean" cycle.... 20+ years ago and did not ruin it. I'm still using the pan and it's not warped or cracked. sf Practice safe eating - always use condiments |
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On Fri, 03 Sep 2004 18:53:16 -0400, Kenneth
> wrote: > >Put it in the oven with the hottest setting you stove has....leave it > >for about 45 mins to an hour..turn off oven and let the pan cool down > >with the oven......this retempers the pan.. > > Howdy, > > You are apparently aware of some very "creative" metallurgy... I don't think you know how a cast iron pan reacts under those mild conditions. I put one in my oven for the "clean" cycle.... 20+ years ago and did not ruin it. I'm still using the pan and it's not warped or cracked. sf Practice safe eating - always use condiments |
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On Fri, 03 Sep 2004 18:53:16 -0400, Kenneth
> wrote: > >Put it in the oven with the hottest setting you stove has....leave it > >for about 45 mins to an hour..turn off oven and let the pan cool down > >with the oven......this retempers the pan.. > > Howdy, > > You are apparently aware of some very "creative" metallurgy... I don't think you know how a cast iron pan reacts under those mild conditions. I put one in my oven for the "clean" cycle.... 20+ years ago and did not ruin it. I'm still using the pan and it's not warped or cracked. sf Practice safe eating - always use condiments |
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sf wrote:
> On Thu, 02 Sep 2004 18:43:22 -0400, "Bob (this one)" > > wrote: > >> wrote: >> >> > A cast iron skillet can never be "ruined"..and letting it lay with >> > grease certainly won't hurt it...only water can damage it but even that >> > is fixable.... >> >> Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >> iron cookware that has had petroleum distillates in it is ruined. Cast >> iron heated and rapidly cooled can warp or even crack, and either of >> these mean it's ruined. > > iquill is right that sitting in grease won't ruin a cast > iron pan... I didn't dispute that directly, but it does depend on the sort of grease we're discussing. Culinary grease wouldn't damage it because residual flavors would be acceptable. I doubt it would be good to sit it full of lithium grease. > you're right that water damage can't be > repaired, but you're living in a world of extremes if you've > actually had experience with a cast iron pan warping or > cracking due to heating and cooling, Dunno how extreme it is. We used to serve various dishes in cast iron skillets in my restaurants, ranging from blackened foods to slower-cooked items. They were used every day, rather intensively. Occasionally they warped or cracked. We usually had 50-60 of them on hand at any given moment. We had to buy maybe 10 a year. Pastorio |
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sf wrote:
> On Thu, 02 Sep 2004 18:43:22 -0400, "Bob (this one)" > > wrote: > >> wrote: >> >> > A cast iron skillet can never be "ruined"..and letting it lay with >> > grease certainly won't hurt it...only water can damage it but even that >> > is fixable.... >> >> Baloney. Deeply pitted cast iron ware can, indeed, be ruined. Cast >> iron cookware that has had petroleum distillates in it is ruined. Cast >> iron heated and rapidly cooled can warp or even crack, and either of >> these mean it's ruined. > > iquill is right that sitting in grease won't ruin a cast > iron pan... I didn't dispute that directly, but it does depend on the sort of grease we're discussing. Culinary grease wouldn't damage it because residual flavors would be acceptable. I doubt it would be good to sit it full of lithium grease. > you're right that water damage can't be > repaired, but you're living in a world of extremes if you've > actually had experience with a cast iron pan warping or > cracking due to heating and cooling, Dunno how extreme it is. We used to serve various dishes in cast iron skillets in my restaurants, ranging from blackened foods to slower-cooked items. They were used every day, rather intensively. Occasionally they warped or cracked. We usually had 50-60 of them on hand at any given moment. We had to buy maybe 10 a year. Pastorio |
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On Sat, 04 Sep 2004 17:04:07 -0400, "Bob (this one)"
> wrote: > > iquill is right that sitting in grease won't ruin a cast > > iron pan... > > I didn't dispute that directly, but it does depend on the sort of > grease we're discussing. Culinary grease wouldn't damage it because > residual flavors would be acceptable. I doubt it would be good to sit > it full of lithium grease. > > > you're right that water damage can't be > > repaired, but you're living in a world of extremes if you've > > actually had experience with a cast iron pan warping or > > cracking due to heating and cooling, > > Dunno how extreme it is. We used to serve various dishes in cast iron > skillets in my restaurants, ranging from blackened foods to > slower-cooked items. They were used every day, rather intensively. > Occasionally they warped or cracked. We usually had 50-60 of them on > hand at any given moment. We had to buy maybe 10 a year. Oh, come on... I have no idea how your fancy schmancy pans compare to home style (I think they are thinner), but if you're going to compare your restaurant use to someones home use... isn't that going over the edge? As I said before, my kitchen cast iron pans have been through the oven cleaning cycle with no problem, and you just illustrated that you live in a world of extremes. sf Practice safe eating - always use condiments |
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On Sat, 04 Sep 2004 17:04:07 -0400, "Bob (this one)"
> wrote: > > iquill is right that sitting in grease won't ruin a cast > > iron pan... > > I didn't dispute that directly, but it does depend on the sort of > grease we're discussing. Culinary grease wouldn't damage it because > residual flavors would be acceptable. I doubt it would be good to sit > it full of lithium grease. > > > you're right that water damage can't be > > repaired, but you're living in a world of extremes if you've > > actually had experience with a cast iron pan warping or > > cracking due to heating and cooling, > > Dunno how extreme it is. We used to serve various dishes in cast iron > skillets in my restaurants, ranging from blackened foods to > slower-cooked items. They were used every day, rather intensively. > Occasionally they warped or cracked. We usually had 50-60 of them on > hand at any given moment. We had to buy maybe 10 a year. Oh, come on... I have no idea how your fancy schmancy pans compare to home style (I think they are thinner), but if you're going to compare your restaurant use to someones home use... isn't that going over the edge? As I said before, my kitchen cast iron pans have been through the oven cleaning cycle with no problem, and you just illustrated that you live in a world of extremes. sf Practice safe eating - always use condiments |
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Thank you!!
I have never understood the "don't wash cast iron with water" theory. I grew up in a family from the hills of eastern Kentucky, and the ONLY kind of skillets used were cast iron. To suggest to my grandmother that she was supposed to cook in a skillet that wasn't clean (just wiped out) would have caused her to take out after you with a wooden spoon. (Ever tried just wiping sausage gravy out of a cast iron skillet?) The skillets were washed just like the rest of the pots and pans, dried immediately, then slid into the oven until the next time, where the pilot light kept them nice and dry. RobinM Alexandria, VA Bob (this one) wrote: > wrote: > >> NEVER, NEVER, NEVER wipe, rinse or clean it with water....after it >> cools down from cooking, just wipe it out with a few paper towels til >> the towel looks clean... > > > Nonsense. A rinse in water with a little detergent will clean the loose > stuff off. Rinse and dry. No soaking and certainly no dishwasher. > > That towel business will get loose surface stuff, but not cooked-on > bits. If you want to do it dry, throw a handful of salt in the pan and > scour with the towels. Dump the salt and rinse the residue out. Dry and > store. > > Pastorio > |
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Thank you!!
I have never understood the "don't wash cast iron with water" theory. I grew up in a family from the hills of eastern Kentucky, and the ONLY kind of skillets used were cast iron. To suggest to my grandmother that she was supposed to cook in a skillet that wasn't clean (just wiped out) would have caused her to take out after you with a wooden spoon. (Ever tried just wiping sausage gravy out of a cast iron skillet?) The skillets were washed just like the rest of the pots and pans, dried immediately, then slid into the oven until the next time, where the pilot light kept them nice and dry. RobinM Alexandria, VA Bob (this one) wrote: > wrote: > >> NEVER, NEVER, NEVER wipe, rinse or clean it with water....after it >> cools down from cooking, just wipe it out with a few paper towels til >> the towel looks clean... > > > Nonsense. A rinse in water with a little detergent will clean the loose > stuff off. Rinse and dry. No soaking and certainly no dishwasher. > > That towel business will get loose surface stuff, but not cooked-on > bits. If you want to do it dry, throw a handful of salt in the pan and > scour with the towels. Dump the salt and rinse the residue out. Dry and > store. > > Pastorio > |
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sf wrote:
> On Sat, 04 Sep 2004 17:04:07 -0400, "Bob (this one)" > > wrote: > >>> iquill is right that sitting in grease won't ruin a cast iron >>> pan... >> >> I didn't dispute that directly, but it does depend on the sort of >> grease we're discussing. Culinary grease wouldn't damage it >> because residual flavors would be acceptable. I doubt it would be >> good to sit it full of lithium grease. >> >>> you're right that water damage can't be repaired, but you're >>> living in a world of extremes if you've actually had experience >>> with a cast iron pan warping or cracking due to heating and >>> cooling, >> >> Dunno how extreme it is. We used to serve various dishes in cast >> iron skillets in my restaurants, ranging from blackened foods to >> slower-cooked items. They were used every day, rather >> intensively. Occasionally they warped or cracked. We usually had >> 50-60 of them on hand at any given moment. We had to buy maybe 10 >> a year. > > > Oh, come on... I have no idea how your fancy schmancy pans compare > to home style (I think they are thinner), <LOL> Come on, indeed. We used Lodge pans from the housewares store. But I admire your theorizing with no information about the skillets we used. <LOL> Fancy schmancy pans. Love it. Right. We got the "Special Fancy Schmancy" thinner ones so it could document your "theory." <LOL> > but if you're going to compare your restaurant use to someones home > use... isn't that going over the edge? Well, no. Same temperature from the stove. Same handling (maybe even more gently because they needed to look good on the table), same cleaning. What do you think we did with them, bat rocks out of the parking lot? > As I said before, my kitchen cast iron pans have been through the > oven cleaning cycle with no problem, Yes, and... > and you just illustrated that you live in a world of extremes. Not really. I just said we used them more often although we handled them gently to preserve their appearance. Cleaned with water and a scouring pad. Rinsed and dried. Stored in one of the unheated ovens for quick access to cook and serve in. Pastorio |
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sf wrote:
> On Sat, 04 Sep 2004 17:04:07 -0400, "Bob (this one)" > > wrote: > >>> iquill is right that sitting in grease won't ruin a cast iron >>> pan... >> >> I didn't dispute that directly, but it does depend on the sort of >> grease we're discussing. Culinary grease wouldn't damage it >> because residual flavors would be acceptable. I doubt it would be >> good to sit it full of lithium grease. >> >>> you're right that water damage can't be repaired, but you're >>> living in a world of extremes if you've actually had experience >>> with a cast iron pan warping or cracking due to heating and >>> cooling, >> >> Dunno how extreme it is. We used to serve various dishes in cast >> iron skillets in my restaurants, ranging from blackened foods to >> slower-cooked items. They were used every day, rather >> intensively. Occasionally they warped or cracked. We usually had >> 50-60 of them on hand at any given moment. We had to buy maybe 10 >> a year. > > > Oh, come on... I have no idea how your fancy schmancy pans compare > to home style (I think they are thinner), <LOL> Come on, indeed. We used Lodge pans from the housewares store. But I admire your theorizing with no information about the skillets we used. <LOL> Fancy schmancy pans. Love it. Right. We got the "Special Fancy Schmancy" thinner ones so it could document your "theory." <LOL> > but if you're going to compare your restaurant use to someones home > use... isn't that going over the edge? Well, no. Same temperature from the stove. Same handling (maybe even more gently because they needed to look good on the table), same cleaning. What do you think we did with them, bat rocks out of the parking lot? > As I said before, my kitchen cast iron pans have been through the > oven cleaning cycle with no problem, Yes, and... > and you just illustrated that you live in a world of extremes. Not really. I just said we used them more often although we handled them gently to preserve their appearance. Cleaned with water and a scouring pad. Rinsed and dried. Stored in one of the unheated ovens for quick access to cook and serve in. Pastorio |
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sf wrote:
> On Fri, 03 Sep 2004 18:53:16 -0400, Kenneth > > wrote: >=20 >> >Put it in the oven with the hottest setting you stove has....leave it= >> >for about 45 mins to an hour..turn off oven and let the pan cool down= >> >with the oven......this retempers the pan.. >>=20 >> Howdy, >> You are apparently aware of some very "creative" metallurgy... >=20 > I don't think you know how a cast iron pan reacts under > those mild conditions. =20 I think the reference was to "retempers the pan." A splendid=20 irrelevance. It assumes that somehow the pan has lost its original=20 temper. Cast iron for culinary applications isn't tempered. It's cast,=20 finished, coated and shipped. Tempering of some different types of=20 cast iron proceeds at more than 1500=B0F, but they're for commercial=20 applications other than cooking. Pastorio > I put one in my oven for the "clean" cycle.... 20+ years ago > and did not ruin it. I'm still using the pan and it's not > warped or cracked. |
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sf wrote:
> On Fri, 03 Sep 2004 18:53:16 -0400, Kenneth > > wrote: >=20 >> >Put it in the oven with the hottest setting you stove has....leave it= >> >for about 45 mins to an hour..turn off oven and let the pan cool down= >> >with the oven......this retempers the pan.. >>=20 >> Howdy, >> You are apparently aware of some very "creative" metallurgy... >=20 > I don't think you know how a cast iron pan reacts under > those mild conditions. =20 I think the reference was to "retempers the pan." A splendid=20 irrelevance. It assumes that somehow the pan has lost its original=20 temper. Cast iron for culinary applications isn't tempered. It's cast,=20 finished, coated and shipped. Tempering of some different types of=20 cast iron proceeds at more than 1500=B0F, but they're for commercial=20 applications other than cooking. Pastorio > I put one in my oven for the "clean" cycle.... 20+ years ago > and did not ruin it. I'm still using the pan and it's not > warped or cracked. |
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On Sat, 04 Sep 2004 23:59:05 -0400, "Bob (this one)"
> wrote: > > As I said before, my kitchen cast iron pans have been through the > > oven cleaning cycle with no problem, > > Yes, and... still in use, unlike your "Lodge" skillets. sf Practice safe eating - always use condiments |
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On Sat, 04 Sep 2004 23:59:05 -0400, "Bob (this one)"
> wrote: > > As I said before, my kitchen cast iron pans have been through the > > oven cleaning cycle with no problem, > > Yes, and... still in use, unlike your "Lodge" skillets. sf Practice safe eating - always use condiments |
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On Sat, 04 Sep 2004 23:59:05 -0400, "Bob (this one)"
> wrote: > > As I said before, my kitchen cast iron pans have been through the > > oven cleaning cycle with no problem, > > Yes, and... still in use, unlike your "Lodge" skillets. sf Practice safe eating - always use condiments |
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sf wrote:
> On Sat, 04 Sep 2004 23:59:05 -0400, "Bob (this one)" > > wrote: > >> > As I said before, my kitchen cast iron pans have been through the >> > oven cleaning cycle with no problem, >> >> Yes, and... > > still in use, unlike your "Lodge" skillets. This is astonishing. What do you want? Shall I say your ideas about cast iron are infinitely superior to mine? Shall I say that your infallible understanding far exceeds anything I've ever been able to see? Your brilliance borders on, um, brilliant? I only say this because you seem to know what has become of my "Lodge" skillets. I really like those "quotes" around "Lodge" as though they imply some flaw or something. We used skillets. Some warped and some cracked. Most did just fine. We used *hundreds* of skillets over the years. You've used what, four? I'm sure you must be very proud of your skillets. They braved the fierce heat of the oven to press on for truth, beauty, motherhood and corn bread. Never deterred from their appointed rounds and striding purposefully into the future in spite of your bizarre treatment of them. Clinging to their mission to cook and provide for the masses. A part of the family to be cherished and stuck in a very hot oven for some strange reason. <patriotic music up and out> Pastorio |
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sf wrote:
> On Sat, 04 Sep 2004 23:59:05 -0400, "Bob (this one)" > > wrote: > >> > As I said before, my kitchen cast iron pans have been through the >> > oven cleaning cycle with no problem, >> >> Yes, and... > > still in use, unlike your "Lodge" skillets. This is astonishing. What do you want? Shall I say your ideas about cast iron are infinitely superior to mine? Shall I say that your infallible understanding far exceeds anything I've ever been able to see? Your brilliance borders on, um, brilliant? I only say this because you seem to know what has become of my "Lodge" skillets. I really like those "quotes" around "Lodge" as though they imply some flaw or something. We used skillets. Some warped and some cracked. Most did just fine. We used *hundreds* of skillets over the years. You've used what, four? I'm sure you must be very proud of your skillets. They braved the fierce heat of the oven to press on for truth, beauty, motherhood and corn bread. Never deterred from their appointed rounds and striding purposefully into the future in spite of your bizarre treatment of them. Clinging to their mission to cook and provide for the masses. A part of the family to be cherished and stuck in a very hot oven for some strange reason. <patriotic music up and out> Pastorio |
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On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)"
> wrote: > > still in use, unlike your "Lodge" skillets. > > This is astonishing. Not really. > What do you want? Shall I say your ideas about > cast iron are infinitely superior to mine? Shall I say that your > infallible understanding far exceeds anything I've ever been able to > see? Your brilliance borders on, um, brilliant? I only say this > because you seem to know what has become of my "Lodge" skillets. I > really like those "quotes" around "Lodge" as though they imply some > flaw or something. I put those quotes around "Lodge" because you felt you had to proclaim a brand which I think is... silly, stupid <your choice> to proclaim unless you're hawking the brand. > > We used skillets. Some warped and some cracked. Most did just fine. We > used *hundreds* of skillets over the years. You've used what, four? Yean, my 5 have lasted. In fact 3 of the 5 were inherited and came via my mother from my grandmother, probably my greatgrandmother. You, on the other hand, kill 10 out of 60 pans per year.... that's not a good track record for you or a plus in the Lodge column. > > I'm sure you must be very proud of your skillets. They braved the > fierce heat of the oven to press on for truth, beauty, motherhood and > corn bread. Never deterred from their appointed rounds and striding > purposefully into the future in spite of your bizarre treatment of > them. Clinging to their mission to cook and provide for the masses. A > part of the family to be cherished and stuck in a very hot oven for > some strange reason. Yours fall apart and mine don't. sf Practice safe eating - always use condiments |
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On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)"
> wrote: > > still in use, unlike your "Lodge" skillets. > > This is astonishing. Not really. > What do you want? Shall I say your ideas about > cast iron are infinitely superior to mine? Shall I say that your > infallible understanding far exceeds anything I've ever been able to > see? Your brilliance borders on, um, brilliant? I only say this > because you seem to know what has become of my "Lodge" skillets. I > really like those "quotes" around "Lodge" as though they imply some > flaw or something. I put those quotes around "Lodge" because you felt you had to proclaim a brand which I think is... silly, stupid <your choice> to proclaim unless you're hawking the brand. > > We used skillets. Some warped and some cracked. Most did just fine. We > used *hundreds* of skillets over the years. You've used what, four? Yean, my 5 have lasted. In fact 3 of the 5 were inherited and came via my mother from my grandmother, probably my greatgrandmother. You, on the other hand, kill 10 out of 60 pans per year.... that's not a good track record for you or a plus in the Lodge column. > > I'm sure you must be very proud of your skillets. They braved the > fierce heat of the oven to press on for truth, beauty, motherhood and > corn bread. Never deterred from their appointed rounds and striding > purposefully into the future in spite of your bizarre treatment of > them. Clinging to their mission to cook and provide for the masses. A > part of the family to be cherished and stuck in a very hot oven for > some strange reason. Yours fall apart and mine don't. sf Practice safe eating - always use condiments |
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sf wrote:
> On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" > > wrote: > >> > still in use, unlike your "Lodge" skillets. >> >> This is astonishing. > > Not really. > >> What do you want? Shall I say your ideas about >> cast iron are infinitely superior to mine? Shall I say that your >> infallible understanding far exceeds anything I've ever been able to >> see? Your brilliance borders on, um, brilliant? I only say this >> because you seem to know what has become of my "Lodge" skillets. I >> really like those "quotes" around "Lodge" as though they imply some >> flaw or something. > > > I put those quotes around "Lodge" because you felt you had > to proclaim a brand which I think is... silly, stupid <your > choice> to proclaim unless you're hawking the brand. Could you be more dense? Hawking? I mentioned the kind we used. It was data for the purpose of identification. Lodge is the most commonly sold brand in the US and is thus a benchmark for anyone else reading this. What brand are the ones you use? Oh, wait. If you said it would be "hawking" them. Right. But it certainly is instructive to watch you construct this sort of crap logic and gas-based opinions merely to be taking shots. I find your effort to inject this smarmy bit of snottiness "silly, stupid <your choice>." Hawking... Here, hawk this... >> We used skillets. Some warped and some cracked. Most did just fine. We >> used *hundreds* of skillets over the years. You've used what, four? > > > Yean, my 5 have lasted. In fact 3 of the 5 were inherited > and came via my mother from my grandmother, probably my > greatgrandmother. You, on the other hand, kill 10 out of 60 > pans per year.... that's not a good track record for you or > a plus in the Lodge column. And your bullshit-based opinions ring through the halls. Do you think it's likely that *all* your pans haven't been used as much as any one of ours? We used each pan probably a thousand times in each year (we used them for all 3 meals in the restaurant, 2 meals in the bar and for some of our 6 or so banquets every day). On commercial stoves that likely turn out more heat from one burner than your entire stove does. That 10 out of 60 means that each pan on average was used more than 5,000 times. Cold to hot very quickly, onto a pewter liner to sizzle while being delivered, to table, to dishwasher back to kitchen for reuse - 365 days a year. Given the amount of use and the uses to which they were put, I'd say they did a fine job. Cheap, attractive, effective, replaceable. No one with a grain of sense judges restaurant conditions and effects by home-cooking criteria. >> I'm sure you must be very proud of your skillets. They braved the >> fierce heat of the oven to press on for truth, beauty, motherhood and >> corn bread. Never deterred from their appointed rounds and striding >> purposefully into the future in spite of your bizarre treatment of >> them. Clinging to their mission to cook and provide for the masses. A >> part of the family to be cherished and stuck in a very hot oven for >> some strange reason. > > Yours fall apart and mine don't. <LOL> Fall apart... Like your opinions... Pastorio |
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sf wrote:
> On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" > > wrote: > >> > still in use, unlike your "Lodge" skillets. >> >> This is astonishing. > > Not really. > >> What do you want? Shall I say your ideas about >> cast iron are infinitely superior to mine? Shall I say that your >> infallible understanding far exceeds anything I've ever been able to >> see? Your brilliance borders on, um, brilliant? I only say this >> because you seem to know what has become of my "Lodge" skillets. I >> really like those "quotes" around "Lodge" as though they imply some >> flaw or something. > > > I put those quotes around "Lodge" because you felt you had > to proclaim a brand which I think is... silly, stupid <your > choice> to proclaim unless you're hawking the brand. Could you be more dense? Hawking? I mentioned the kind we used. It was data for the purpose of identification. Lodge is the most commonly sold brand in the US and is thus a benchmark for anyone else reading this. What brand are the ones you use? Oh, wait. If you said it would be "hawking" them. Right. But it certainly is instructive to watch you construct this sort of crap logic and gas-based opinions merely to be taking shots. I find your effort to inject this smarmy bit of snottiness "silly, stupid <your choice>." Hawking... Here, hawk this... >> We used skillets. Some warped and some cracked. Most did just fine. We >> used *hundreds* of skillets over the years. You've used what, four? > > > Yean, my 5 have lasted. In fact 3 of the 5 were inherited > and came via my mother from my grandmother, probably my > greatgrandmother. You, on the other hand, kill 10 out of 60 > pans per year.... that's not a good track record for you or > a plus in the Lodge column. And your bullshit-based opinions ring through the halls. Do you think it's likely that *all* your pans haven't been used as much as any one of ours? We used each pan probably a thousand times in each year (we used them for all 3 meals in the restaurant, 2 meals in the bar and for some of our 6 or so banquets every day). On commercial stoves that likely turn out more heat from one burner than your entire stove does. That 10 out of 60 means that each pan on average was used more than 5,000 times. Cold to hot very quickly, onto a pewter liner to sizzle while being delivered, to table, to dishwasher back to kitchen for reuse - 365 days a year. Given the amount of use and the uses to which they were put, I'd say they did a fine job. Cheap, attractive, effective, replaceable. No one with a grain of sense judges restaurant conditions and effects by home-cooking criteria. >> I'm sure you must be very proud of your skillets. They braved the >> fierce heat of the oven to press on for truth, beauty, motherhood and >> corn bread. Never deterred from their appointed rounds and striding >> purposefully into the future in spite of your bizarre treatment of >> them. Clinging to their mission to cook and provide for the masses. A >> part of the family to be cherished and stuck in a very hot oven for >> some strange reason. > > Yours fall apart and mine don't. <LOL> Fall apart... Like your opinions... Pastorio |
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The OP didn't ask how your commercial kitchen works and frankly nobody cares except the tax collector. `````````````````````````````````` On Tue, 07 Sep 2004 01:57:34 -0400, "Bob (this one)" > wrote: > sf wrote: > > > On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" > > > wrote: > > > >> > still in use, unlike your "Lodge" skillets. > >> > >> This is astonishing. > > > > Not really. > > > >> What do you want? Shall I say your ideas about > >> cast iron are infinitely superior to mine? Shall I say that your > >> infallible understanding far exceeds anything I've ever been able to > >> see? Your brilliance borders on, um, brilliant? I only say this > >> because you seem to know what has become of my "Lodge" skillets. I > >> really like those "quotes" around "Lodge" as though they imply some > >> flaw or something. > > > > > > I put those quotes around "Lodge" because you felt you had > > to proclaim a brand which I think is... silly, stupid <your > > choice> to proclaim unless you're hawking the brand. > > Could you be more dense? Hawking? I mentioned the kind we used. It was > data for the purpose of identification. Lodge is the most commonly > sold brand in the US and is thus a benchmark for anyone else reading > this. What brand are the ones you use? Oh, wait. If you said it would > be "hawking" them. Right. > > But it certainly is instructive to watch you construct this sort of > crap logic and gas-based opinions merely to be taking shots. I find > your effort to inject this smarmy bit of snottiness "silly, stupid > <your choice>." > > Hawking... > > Here, hawk this... > > >> We used skillets. Some warped and some cracked. Most did just fine. We > >> used *hundreds* of skillets over the years. You've used what, four? > > > > > > Yean, my 5 have lasted. In fact 3 of the 5 were inherited > > and came via my mother from my grandmother, probably my > > greatgrandmother. You, on the other hand, kill 10 out of 60 > > pans per year.... that's not a good track record for you or > > a plus in the Lodge column. > > And your bullshit-based opinions ring through the halls. Do you think > it's likely that *all* your pans haven't been used as much as any one > of ours? > > We used each pan probably a thousand times in each year (we used them > for all 3 meals in the restaurant, 2 meals in the bar and for some of > our 6 or so banquets every day). On commercial stoves that likely turn > out more heat from one burner than your entire stove does. That 10 out > of 60 means that each pan on average was used more than 5,000 times. > Cold to hot very quickly, onto a pewter liner to sizzle while being > delivered, to table, to dishwasher back to kitchen for reuse - 365 > days a year. > > Given the amount of use and the uses to which they were put, I'd say > they did a fine job. Cheap, attractive, effective, replaceable. No one > with a grain of sense judges restaurant conditions and effects by > home-cooking criteria. > > >> I'm sure you must be very proud of your skillets. They braved the > >> fierce heat of the oven to press on for truth, beauty, motherhood and > >> corn bread. Never deterred from their appointed rounds and striding > >> purposefully into the future in spite of your bizarre treatment of > >> them. Clinging to their mission to cook and provide for the masses. A > >> part of the family to be cherished and stuck in a very hot oven for > >> some strange reason. > > > > Yours fall apart and mine don't. > > <LOL> Fall apart... > > Like your opinions... > > Pastorio sf Practice safe eating - always use condiments |
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The OP didn't ask how your commercial kitchen works and frankly nobody cares except the tax collector. `````````````````````````````````` On Tue, 07 Sep 2004 01:57:34 -0400, "Bob (this one)" > wrote: > sf wrote: > > > On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" > > > wrote: > > > >> > still in use, unlike your "Lodge" skillets. > >> > >> This is astonishing. > > > > Not really. > > > >> What do you want? Shall I say your ideas about > >> cast iron are infinitely superior to mine? Shall I say that your > >> infallible understanding far exceeds anything I've ever been able to > >> see? Your brilliance borders on, um, brilliant? I only say this > >> because you seem to know what has become of my "Lodge" skillets. I > >> really like those "quotes" around "Lodge" as though they imply some > >> flaw or something. > > > > > > I put those quotes around "Lodge" because you felt you had > > to proclaim a brand which I think is... silly, stupid <your > > choice> to proclaim unless you're hawking the brand. > > Could you be more dense? Hawking? I mentioned the kind we used. It was > data for the purpose of identification. Lodge is the most commonly > sold brand in the US and is thus a benchmark for anyone else reading > this. What brand are the ones you use? Oh, wait. If you said it would > be "hawking" them. Right. > > But it certainly is instructive to watch you construct this sort of > crap logic and gas-based opinions merely to be taking shots. I find > your effort to inject this smarmy bit of snottiness "silly, stupid > <your choice>." > > Hawking... > > Here, hawk this... > > >> We used skillets. Some warped and some cracked. Most did just fine. We > >> used *hundreds* of skillets over the years. You've used what, four? > > > > > > Yean, my 5 have lasted. In fact 3 of the 5 were inherited > > and came via my mother from my grandmother, probably my > > greatgrandmother. You, on the other hand, kill 10 out of 60 > > pans per year.... that's not a good track record for you or > > a plus in the Lodge column. > > And your bullshit-based opinions ring through the halls. Do you think > it's likely that *all* your pans haven't been used as much as any one > of ours? > > We used each pan probably a thousand times in each year (we used them > for all 3 meals in the restaurant, 2 meals in the bar and for some of > our 6 or so banquets every day). On commercial stoves that likely turn > out more heat from one burner than your entire stove does. That 10 out > of 60 means that each pan on average was used more than 5,000 times. > Cold to hot very quickly, onto a pewter liner to sizzle while being > delivered, to table, to dishwasher back to kitchen for reuse - 365 > days a year. > > Given the amount of use and the uses to which they were put, I'd say > they did a fine job. Cheap, attractive, effective, replaceable. No one > with a grain of sense judges restaurant conditions and effects by > home-cooking criteria. > > >> I'm sure you must be very proud of your skillets. They braved the > >> fierce heat of the oven to press on for truth, beauty, motherhood and > >> corn bread. Never deterred from their appointed rounds and striding > >> purposefully into the future in spite of your bizarre treatment of > >> them. Clinging to their mission to cook and provide for the masses. A > >> part of the family to be cherished and stuck in a very hot oven for > >> some strange reason. > > > > Yours fall apart and mine don't. > > <LOL> Fall apart... > > Like your opinions... > > Pastorio sf Practice safe eating - always use condiments |
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The OP didn't ask how your commercial kitchen works and frankly nobody cares except the tax collector. `````````````````````````````````` On Tue, 07 Sep 2004 01:57:34 -0400, "Bob (this one)" > wrote: > sf wrote: > > > On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" > > > wrote: > > > >> > still in use, unlike your "Lodge" skillets. > >> > >> This is astonishing. > > > > Not really. > > > >> What do you want? Shall I say your ideas about > >> cast iron are infinitely superior to mine? Shall I say that your > >> infallible understanding far exceeds anything I've ever been able to > >> see? Your brilliance borders on, um, brilliant? I only say this > >> because you seem to know what has become of my "Lodge" skillets. I > >> really like those "quotes" around "Lodge" as though they imply some > >> flaw or something. > > > > > > I put those quotes around "Lodge" because you felt you had > > to proclaim a brand which I think is... silly, stupid <your > > choice> to proclaim unless you're hawking the brand. > > Could you be more dense? Hawking? I mentioned the kind we used. It was > data for the purpose of identification. Lodge is the most commonly > sold brand in the US and is thus a benchmark for anyone else reading > this. What brand are the ones you use? Oh, wait. If you said it would > be "hawking" them. Right. > > But it certainly is instructive to watch you construct this sort of > crap logic and gas-based opinions merely to be taking shots. I find > your effort to inject this smarmy bit of snottiness "silly, stupid > <your choice>." > > Hawking... > > Here, hawk this... > > >> We used skillets. Some warped and some cracked. Most did just fine. We > >> used *hundreds* of skillets over the years. You've used what, four? > > > > > > Yean, my 5 have lasted. In fact 3 of the 5 were inherited > > and came via my mother from my grandmother, probably my > > greatgrandmother. You, on the other hand, kill 10 out of 60 > > pans per year.... that's not a good track record for you or > > a plus in the Lodge column. > > And your bullshit-based opinions ring through the halls. Do you think > it's likely that *all* your pans haven't been used as much as any one > of ours? > > We used each pan probably a thousand times in each year (we used them > for all 3 meals in the restaurant, 2 meals in the bar and for some of > our 6 or so banquets every day). On commercial stoves that likely turn > out more heat from one burner than your entire stove does. That 10 out > of 60 means that each pan on average was used more than 5,000 times. > Cold to hot very quickly, onto a pewter liner to sizzle while being > delivered, to table, to dishwasher back to kitchen for reuse - 365 > days a year. > > Given the amount of use and the uses to which they were put, I'd say > they did a fine job. Cheap, attractive, effective, replaceable. No one > with a grain of sense judges restaurant conditions and effects by > home-cooking criteria. > > >> I'm sure you must be very proud of your skillets. They braved the > >> fierce heat of the oven to press on for truth, beauty, motherhood and > >> corn bread. Never deterred from their appointed rounds and striding > >> purposefully into the future in spite of your bizarre treatment of > >> them. Clinging to their mission to cook and provide for the masses. A > >> part of the family to be cherished and stuck in a very hot oven for > >> some strange reason. > > > > Yours fall apart and mine don't. > > <LOL> Fall apart... > > Like your opinions... > > Pastorio sf Practice safe eating - always use condiments |
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sf wrote:
> The OP didn't ask how your commercial kitchen works and > frankly nobody cares except the tax collector. <LOL> Nice job. This is what you will find under "non sequitur" if you look in the dictionary. Pastorio > `````````````````````````````````` > > On Tue, 07 Sep 2004 01:57:34 -0400, "Bob (this one)" > > wrote: > > >> sf wrote: >> >> > On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" >> > > wrote: >> > >> >> > still in use, unlike your "Lodge" skillets. >> >> >> >> This is astonishing. >> > >> > Not really. >> > >> >> What do you want? Shall I say your ideas about >> >> cast iron are infinitely superior to mine? Shall I say that your >> >> infallible understanding far exceeds anything I've ever been able to >> >> see? Your brilliance borders on, um, brilliant? I only say this >> >> because you seem to know what has become of my "Lodge" skillets. I >> >> really like those "quotes" around "Lodge" as though they imply some >> >> flaw or something. >> > >> > >> > I put those quotes around "Lodge" because you felt you had >> > to proclaim a brand which I think is... silly, stupid <your >> > choice> to proclaim unless you're hawking the brand. >> >> Could you be more dense? Hawking? I mentioned the kind we used. It was >> data for the purpose of identification. Lodge is the most commonly >> sold brand in the US and is thus a benchmark for anyone else reading >> this. What brand are the ones you use? Oh, wait. If you said it would >> be "hawking" them. Right. >> >> But it certainly is instructive to watch you construct this sort of >> crap logic and gas-based opinions merely to be taking shots. I find >> your effort to inject this smarmy bit of snottiness "silly, stupid >> <your choice>." >> >> Hawking... >> >> Here, hawk this... >> >> >> We used skillets. Some warped and some cracked. Most did just fine. We >> >> used *hundreds* of skillets over the years. You've used what, four? >> > >> > >> > Yean, my 5 have lasted. In fact 3 of the 5 were inherited >> > and came via my mother from my grandmother, probably my >> > greatgrandmother. You, on the other hand, kill 10 out of 60 >> > pans per year.... that's not a good track record for you or >> > a plus in the Lodge column. >> >> And your bullshit-based opinions ring through the halls. Do you think >> it's likely that *all* your pans haven't been used as much as any one >> of ours? >> >> We used each pan probably a thousand times in each year (we used them >> for all 3 meals in the restaurant, 2 meals in the bar and for some of >> our 6 or so banquets every day). On commercial stoves that likely turn >> out more heat from one burner than your entire stove does. That 10 out >> of 60 means that each pan on average was used more than 5,000 times. >> Cold to hot very quickly, onto a pewter liner to sizzle while being >> delivered, to table, to dishwasher back to kitchen for reuse - 365 >> days a year. >> >> Given the amount of use and the uses to which they were put, I'd say >> they did a fine job. Cheap, attractive, effective, replaceable. No one >> with a grain of sense judges restaurant conditions and effects by >> home-cooking criteria. >> >> >> I'm sure you must be very proud of your skillets. They braved the >> >> fierce heat of the oven to press on for truth, beauty, motherhood and >> >> corn bread. Never deterred from their appointed rounds and striding >> >> purposefully into the future in spite of your bizarre treatment of >> >> them. Clinging to their mission to cook and provide for the masses. A >> >> part of the family to be cherished and stuck in a very hot oven for >> >> some strange reason. >> > >> > Yours fall apart and mine don't. >> >> <LOL> Fall apart... >> >> Like your opinions... >> >> Pastorio > > > > sf > Practice safe eating - always use condiments |
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sf wrote:
> The OP didn't ask how your commercial kitchen works and > frankly nobody cares except the tax collector. <LOL> Nice job. This is what you will find under "non sequitur" if you look in the dictionary. Pastorio > `````````````````````````````````` > > On Tue, 07 Sep 2004 01:57:34 -0400, "Bob (this one)" > > wrote: > > >> sf wrote: >> >> > On Mon, 06 Sep 2004 01:47:31 -0400, "Bob (this one)" >> > > wrote: >> > >> >> > still in use, unlike your "Lodge" skillets. >> >> >> >> This is astonishing. >> > >> > Not really. >> > >> >> What do you want? Shall I say your ideas about >> >> cast iron are infinitely superior to mine? Shall I say that your >> >> infallible understanding far exceeds anything I've ever been able to >> >> see? Your brilliance borders on, um, brilliant? I only say this >> >> because you seem to know what has become of my "Lodge" skillets. I >> >> really like those "quotes" around "Lodge" as though they imply some >> >> flaw or something. >> > >> > >> > I put those quotes around "Lodge" because you felt you had >> > to proclaim a brand which I think is... silly, stupid <your >> > choice> to proclaim unless you're hawking the brand. >> >> Could you be more dense? Hawking? I mentioned the kind we used. It was >> data for the purpose of identification. Lodge is the most commonly >> sold brand in the US and is thus a benchmark for anyone else reading >> this. What brand are the ones you use? Oh, wait. If you said it would >> be "hawking" them. Right. >> >> But it certainly is instructive to watch you construct this sort of >> crap logic and gas-based opinions merely to be taking shots. I find >> your effort to inject this smarmy bit of snottiness "silly, stupid >> <your choice>." >> >> Hawking... >> >> Here, hawk this... >> >> >> We used skillets. Some warped and some cracked. Most did just fine. We >> >> used *hundreds* of skillets over the years. You've used what, four? >> > >> > >> > Yean, my 5 have lasted. In fact 3 of the 5 were inherited >> > and came via my mother from my grandmother, probably my >> > greatgrandmother. You, on the other hand, kill 10 out of 60 >> > pans per year.... that's not a good track record for you or >> > a plus in the Lodge column. >> >> And your bullshit-based opinions ring through the halls. Do you think >> it's likely that *all* your pans haven't been used as much as any one >> of ours? >> >> We used each pan probably a thousand times in each year (we used them >> for all 3 meals in the restaurant, 2 meals in the bar and for some of >> our 6 or so banquets every day). On commercial stoves that likely turn >> out more heat from one burner than your entire stove does. That 10 out >> of 60 means that each pan on average was used more than 5,000 times. >> Cold to hot very quickly, onto a pewter liner to sizzle while being >> delivered, to table, to dishwasher back to kitchen for reuse - 365 >> days a year. >> >> Given the amount of use and the uses to which they were put, I'd say >> they did a fine job. Cheap, attractive, effective, replaceable. No one >> with a grain of sense judges restaurant conditions and effects by >> home-cooking criteria. >> >> >> I'm sure you must be very proud of your skillets. They braved the >> >> fierce heat of the oven to press on for truth, beauty, motherhood and >> >> corn bread. Never deterred from their appointed rounds and striding >> >> purposefully into the future in spite of your bizarre treatment of >> >> them. Clinging to their mission to cook and provide for the masses. A >> >> part of the family to be cherished and stuck in a very hot oven for >> >> some strange reason. >> > >> > Yours fall apart and mine don't. >> >> <LOL> Fall apart... >> >> Like your opinions... >> >> Pastorio > > > > sf > Practice safe eating - always use condiments |
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On Wed, 08 Sep 2004 05:04:29 -0400, "Bob (this one)"
> wrote: > sf wrote: > > > The OP didn't ask how your commercial kitchen works and > > frankly nobody cares except the tax collector. > > <LOL> Nice job. This is what you will find under "non sequitur" if you > look in the dictionary. > > Pastorio > Peace & out... sf Practice safe eating - always use condiments |
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On Wed, 08 Sep 2004 05:04:29 -0400, "Bob (this one)"
> wrote: > sf wrote: > > > The OP didn't ask how your commercial kitchen works and > > frankly nobody cares except the tax collector. > > <LOL> Nice job. This is what you will find under "non sequitur" if you > look in the dictionary. > > Pastorio > Peace & out... sf Practice safe eating - always use condiments |
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On Wed, 08 Sep 2004 05:04:29 -0400, "Bob (this one)"
> wrote: > sf wrote: > > > The OP didn't ask how your commercial kitchen works and > > frankly nobody cares except the tax collector. > > <LOL> Nice job. This is what you will find under "non sequitur" if you > look in the dictionary. > > Pastorio > Peace & out... sf Practice safe eating - always use condiments |
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