Sqwertz wrote:
> On Tue, 12 Jan 2016 18:15:14 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Mon, 11 Jan 2016 23:27:24 +0000 (UTC), tert in seattle wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Sun, 10 Jan 2016 05:45:09 +0000 (UTC), tert in seattle wrote:
>>>>>
>>>>>> I haven't been proven wrong. You have shown that you like to "win"
>>>>>> arguments. Congratulations.
>>>>>
>>>>> "but our teeth haven't changed much and neither have our innards".
>>>>>
>>>>> Yes, you have been proven wrong.
>>>>>
>>>>> -sw
>>>>
>>>> it's not so simple....
>>>>
>>>> <http://www.bbc.com/earth/story/20160111-what-is-it-that-makes-you-a-human-and-not-something-else>
>>>
>>> Listen, Terd(*). You're trying to redefine the word "human" now in
>>> attempt to backpeddle. When you jumped into this argument and made
>>> that statement above it was in response to what I said:
>>>
>>> "Our bodies (and digestive systems) have evolved greatly since
>>> Paleolithic times so it certainly doesn't make sense"
>>> ^^^^^^^^^^^^^^^^^
>>>
>>> And that's when you claimed otherwise. Now you're trying to play the
>>> "Modern Human" card and that's all just a bunch of smoke and mirrors.
>>>
>>> (*) I haven't called you that in at least 5 years.
>>>
>>> -sw
>>
>> Well that is an interesting account. I wonder who is smoking and hiding
>> behind mirrors -- the one who snipped it all and then summarized it to
>> his liking, or the one who didn't?
>
> I didn't snip shit, Mr Smoke and Mirrors. I only snipped the part
> about fruitarians/frugavores because that was not at issue any longer.
>
>> Well, I have nothing to hide. I am not trying to redefine the word "human",
>> I'm showing (like I said) that it's not as simple as your 4th-grade
>> science teacher would have described it.
>
> So the Smithsonian Instuitute and hundreds of other anthropologists
> are operating at a 4th grade level?
>
> The original arguments and statements were quite simple without you
> have to bounce it around.
>
> -sw

I'll tell you what -- you can call me Mr Smoke and Mirrors, and I will
call you Mr Furious

fair enough?

and I'll assume you answered no, that was not a human, which is why you
snipped it

tert in seattle wrote:
> Sqwertz wrote:
>> On Tue, 12 Jan 2016 18:15:14 +0000 (UTC), tert in seattle wrote:
>>
>>> Sqwertz wrote:
>>>> On Mon, 11 Jan 2016 23:27:24 +0000 (UTC), tert in seattle wrote:
>>>>
>>>>> Sqwertz wrote:
>>>>>> On Sun, 10 Jan 2016 05:45:09 +0000 (UTC), tert in seattle wrote:
>>>>>>
>>>>>>> I haven't been proven wrong. You have shown that you like to "win"
>>>>>>> arguments. Congratulations.
>>>>>>
>>>>>> "but our teeth haven't changed much and neither have our innards".
>>>>>>
>>>>>> Yes, you have been proven wrong.
>>>>>>
>>>>>> -sw
>>>>>
>>>>> it's not so simple....
>>>>>
>>>>> <http://www.bbc.com/earth/story/20160111-what-is-it-that-makes-you-a-human-and-not-something-else>
>>>>
>>>> Listen, Terd(*). You're trying to redefine the word "human" now in
>>>> attempt to backpeddle. When you jumped into this argument and made
>>>> that statement above it was in response to what I said:
>>>>
>>>> "Our bodies (and digestive systems) have evolved greatly since
>>>> Paleolithic times so it certainly doesn't make sense"
>>>> ^^^^^^^^^^^^^^^^^
>>>>
>>>> And that's when you claimed otherwise. Now you're trying to play the
>>>> "Modern Human" card and that's all just a bunch of smoke and mirrors.
>>>>
>>>> (*) I haven't called you that in at least 5 years.
>>>>
>>>> -sw
>>>
>>> Well that is an interesting account. I wonder who is smoking and hiding
>>> behind mirrors -- the one who snipped it all and then summarized it to
>>> his liking, or the one who didn't?
>>
>> I didn't snip shit, Mr Smoke and Mirrors. I only snipped the part
>> about fruitarians/frugavores because that was not at issue any longer.
>>
>>> Well, I have nothing to hide. I am not trying to redefine the word "human",
>>> I'm showing (like I said) that it's not as simple as your 4th-grade
>>> science teacher would have described it.
>>
>> So the Smithsonian Instuitute and hundreds of other anthropologists
>> are operating at a 4th grade level?
>>
>> The original arguments and statements were quite simple without you
>> have to bounce it around.
>>
>> -sw
>
> I'll tell you what -- you can call me Mr Smoke and Mirrors, and I will
> call you Mr Furious
>
> fair enough?
>
> and I'll assume you answered no, that was not a human, which is why you
> snipped it
>


Wertz itself is barely human.

A vile woman-stalking dwarf of the worst mental health.

On Monday, January 11, 2016 at 8:58:09 AM UTC-10, Roy wrote:
> On Monday, January 11, 2016 at 9:16:04 AM UTC-7, MisterDiddyWahDiddy wrote:
> > On Sunday, January 10, 2016 at 12:24:10 PM UTC-6, Roy wrote:
> > > On Sunday, January 10, 2016 at 5:48:36 AM UTC-7, Cindy Hamilton wrote:
> > > > On Saturday, January 9, 2016 at 3:59:08 PM UTC-5, Roy wrote:
> > > > > On Saturday, January 9, 2016 at 1:27:18 PM UTC-7, Cindy Hamilton wrote:
> > > > > > On Saturday, January 9, 2016 at 2:49:28 PM UTC-5, Roy wrote:
> > > > > > > On Saturday, January 9, 2016 at 11:44:57 AM UTC-7, dsi1 wrote:
> > > > > > > > On Friday, January 8, 2016 at 1:27:31 AM UTC-10, Don Wiss wrote:
> > > > > > > > > On Thu, 7 Jan 2016 21:33:02 -0700, cibola de oro > wrote:
> > > > > > > > >
> > > > > > > > > >Don Wiss wrote:
> > > > > > > > > >> Meat is edible raw. Cooking does nothing to enhance it..
> > > > > > > > > >
> > > > > > > > > >Flavor man, flavor.
> > > > > > > > >
> > > > > > > > > Yes, if you get a good Maillard layer it certainly is tasty. That is why
> > > > > > > > > people treasure the pan drippings to make gravy. Gray meat is tasteless.
> > > > > > > >
> > > > > > > > I roasted a rib roast at 200 degrees last week. It was pretty good but there was no drippings for gravy. I think cooking roasts in a cool oven is going to be a new trend but my recommendation is that you buy yourself some brown gravy mix before you do it.
> > > > > > > >
> > > > > > > > >
> > > > > > > > > When I pan fry meat I use smell to know when to flip it. Though it is
> > > > > > > > > harder to know when the second side is done.
> > > > > > > > >
> > > > > > > > > https://en.wikipedia.org/wiki/Maillard_reaction
> > > > > > > > >
> > > > > > > > > Don. www.donwiss.com (e-mail link at home page bottom).
> > > > > > > >
> > > > > > > > I don't like that word "Ma****rd." Cooks must think they're chemists now.
> > > > > > >
> > > > > > > Roasting at 200 degrees F. .....never heard of such goin's on..
> > > > > > > Might as well eat it raw. Where these goofy ideas come from is beyond my ken.
> > > > > > >
> > > > > > > May the parasites and bacteria rule the (h)earth aided and abetted by the new cooks of the twenty first century.
> > > > > >
> > > > > > For Pete's sake, Roy, you CAN eat beef raw. Are you bothered by the fact
> > > > > > that rare beef is only about 125 F, even if you cook the roast at 500 F?
> > > > > > At 200 F the outside gets plenty hot enough to kill bacteria. Parasites in
> > > > > > beef are almost unknown in the U.S.
> > > > > >
> > > > > > Paranoid much?
> > > > > >
> > > > > > What's your preferred steak doneness? Well-done?
> > > > > >
> > > > > > Cindy Hamilton
> > > > >
> > > > > I worked in a packing plant many years ago and I saw the worms, yes little hair-like worms that live inside of beef cattle.
> > > > >
> > > > > Of course one can eat raw beef but most bacteria will die if the oven temperature
> > > > > runs at least 212 degrees F. for 15 minutes or so.
> > > >
> > > > Why is 212 F for 15 minutes magical, but 200 F for three hours isn't?
> > > >
> > > > Cindy Hamilton
> > >
> > > Google could be your best friend if you would let it be so.
> > > Look up pasteurization and food borne diseases and especially about the dangers in eating raw or rare cuts of meat. Anyone who eats raw or rare ground beef or even roasts is gambling big time.
> > > =====
> >
> > I've been eating raw and nearly raw beef since I was a teenager, I'm sure
> > over a thousand times. What was supposed to have happened to me?
> >
> > --Bryan
>
> Other than turning into a "werewolf", I suppose you are symptom free
> of anything remotely bad.
> Just the luck of the draw...your time IS coming...redeem yourself, cook those burgers, heat them fries.
> One never knows when you will be struck down in the prime of life. Have a nice day, IT COULD BE YOUR LAST.
> =====

Sounds like you're aiming to maximizing a low-quality lifestyle full of poverty, neglect, isolation, abuse, and constant pain. It's a wonderful life? OTOH, here's the alternative view of the germ/parasite free life:

http://triplehelixblog.com/2011/06/t...f-cleanliness/

On Tuesday, January 12, 2016 at 2:33:38 PM UTC-7, dsi1 wrote:
> On Monday, January 11, 2016 at 8:58:09 AM UTC-10, Roy wrote:
> > On Monday, January 11, 2016 at 9:16:04 AM UTC-7, MisterDiddyWahDiddy wrote:
> > > On Sunday, January 10, 2016 at 12:24:10 PM UTC-6, Roy wrote:
> > > > On Sunday, January 10, 2016 at 5:48:36 AM UTC-7, Cindy Hamilton wrote:
> > > > > On Saturday, January 9, 2016 at 3:59:08 PM UTC-5, Roy wrote:
> > > > > > On Saturday, January 9, 2016 at 1:27:18 PM UTC-7, Cindy Hamilton wrote:
> > > > > > > On Saturday, January 9, 2016 at 2:49:28 PM UTC-5, Roy wrote:
> > > > > > > > On Saturday, January 9, 2016 at 11:44:57 AM UTC-7, dsi1 wrote:
> > > > > > > > > On Friday, January 8, 2016 at 1:27:31 AM UTC-10, Don Wiss wrote:
> > > > > > > > > > On Thu, 7 Jan 2016 21:33:02 -0700, cibola de oro > wrote:
> > > > > > > > > >
> > > > > > > > > > >Don Wiss wrote:
> > > > > > > > > > >> Meat is edible raw. Cooking does nothing to enhance it.
> > > > > > > > > > >
> > > > > > > > > > >Flavor man, flavor.
> > > > > > > > > >
> > > > > > > > > > Yes, if you get a good Maillard layer it certainly is tasty. That is why
> > > > > > > > > > people treasure the pan drippings to make gravy. Gray meat is tasteless.
> > > > > > > > >
> > > > > > > > > I roasted a rib roast at 200 degrees last week. It was pretty good but there was no drippings for gravy. I think cooking roasts in a cool oven is going to be a new trend but my recommendation is that you buy yourself some brown gravy mix before you do it.
> > > > > > > > >
> > > > > > > > > >
> > > > > > > > > > When I pan fry meat I use smell to know when to flip it.. Though it is
> > > > > > > > > > harder to know when the second side is done.
> > > > > > > > > >
> > > > > > > > > > https://en.wikipedia.org/wiki/Maillard_reaction
> > > > > > > > > >
> > > > > > > > > > Don. www.donwiss.com (e-mail link at home page bottom).
> > > > > > > > >
> > > > > > > > > I don't like that word "Ma****rd." Cooks must think they're chemists now.
> > > > > > > >
> > > > > > > > Roasting at 200 degrees F. .....never heard of such goin's on.
> > > > > > > > Might as well eat it raw. Where these goofy ideas come from is beyond my ken.
> > > > > > > >
> > > > > > > > May the parasites and bacteria rule the (h)earth aided and abetted by the new cooks of the twenty first century.
> > > > > > >
> > > > > > > For Pete's sake, Roy, you CAN eat beef raw. Are you bothered by the fact
> > > > > > > that rare beef is only about 125 F, even if you cook the roast at 500 F?
> > > > > > > At 200 F the outside gets plenty hot enough to kill bacteria. Parasites in
> > > > > > > beef are almost unknown in the U.S.
> > > > > > >
> > > > > > > Paranoid much?
> > > > > > >
> > > > > > > What's your preferred steak doneness? Well-done?
> > > > > > >
> > > > > > > Cindy Hamilton
> > > > > >
> > > > > > I worked in a packing plant many years ago and I saw the worms, yes little hair-like worms that live inside of beef cattle.
> > > > > >
> > > > > > Of course one can eat raw beef but most bacteria will die if the oven temperature
> > > > > > runs at least 212 degrees F. for 15 minutes or so.
> > > > >
> > > > > Why is 212 F for 15 minutes magical, but 200 F for three hours isn't?
> > > > >
> > > > > Cindy Hamilton
> > > >
> > > > Google could be your best friend if you would let it be so.
> > > > Look up pasteurization and food borne diseases and especially about the dangers in eating raw or rare cuts of meat. Anyone who eats raw or rare ground beef or even roasts is gambling big time.
> > > > =====
> > >
> > > I've been eating raw and nearly raw beef since I was a teenager, I'm sure
> > > over a thousand times. What was supposed to have happened to me?
> > >
> > > --Bryan
> >
> > Other than turning into a "werewolf", I suppose you are symptom free
> > of anything remotely bad.
> > Just the luck of the draw...your time IS coming...redeem yourself, cook those burgers, heat them fries.
> > One never knows when you will be struck down in the prime of life. Have a nice day, IT COULD BE YOUR LAST.
> > =====
>
> Sounds like you're aiming to maximizing a low-quality lifestyle full of poverty, neglect, isolation, abuse, and constant pain. It's a wonderful life? OTOH, here's the alternative view of the germ/parasite free life:
>
> http://triplehelixblog.com/2011/06/t...f-cleanliness/

That is a very good article...I saved it for future reference.

When we were kids on the farm we went barefoot every year from May 1st to September when school resumed. We were exposed to nail punctures and other abrasions and lived through all of that unscathed.
We also had every disease that went around. We drank unpasteurized milk, consumed our farm produced beef, pork and chicken. Maybe that is why we have all lived so long as our immune systems were certainly challenged repeatedly.
====

On 1/12/2016 11:46 AM, Sqwertz wrote:
> The original arguments and statements were quite simple without you
> have to bounce it around.
>
> -sw


Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

On Tuesday, January 12, 2016 at 11:58:03 AM UTC-10, Roy wrote:
> On Tuesday, January 12, 2016 at 2:33:38 PM UTC-7, dsi1 wrote:
> > On Monday, January 11, 2016 at 8:58:09 AM UTC-10, Roy wrote:
> > > On Monday, January 11, 2016 at 9:16:04 AM UTC-7, MisterDiddyWahDiddy wrote:
> > > > On Sunday, January 10, 2016 at 12:24:10 PM UTC-6, Roy wrote:
> > > > > On Sunday, January 10, 2016 at 5:48:36 AM UTC-7, Cindy Hamilton wrote:
> > > > > > On Saturday, January 9, 2016 at 3:59:08 PM UTC-5, Roy wrote:
> > > > > > > On Saturday, January 9, 2016 at 1:27:18 PM UTC-7, Cindy Hamilton wrote:
> > > > > > > > On Saturday, January 9, 2016 at 2:49:28 PM UTC-5, Roy wrote:
> > > > > > > > > On Saturday, January 9, 2016 at 11:44:57 AM UTC-7, dsi1 wrote:
> > > > > > > > > > On Friday, January 8, 2016 at 1:27:31 AM UTC-10, Don Wiss wrote:
> > > > > > > > > > > On Thu, 7 Jan 2016 21:33:02 -0700, cibola de oro > wrote:
> > > > > > > > > > >
> > > > > > > > > > > >Don Wiss wrote:
> > > > > > > > > > > >> Meat is edible raw. Cooking does nothing to enhance it.
> > > > > > > > > > > >
> > > > > > > > > > > >Flavor man, flavor.
> > > > > > > > > > >
> > > > > > > > > > > Yes, if you get a good Maillard layer it certainly is tasty. That is why
> > > > > > > > > > > people treasure the pan drippings to make gravy. Gray meat is tasteless.
> > > > > > > > > >
> > > > > > > > > > I roasted a rib roast at 200 degrees last week. It was pretty good but there was no drippings for gravy. I think cooking roasts in a cool oven is going to be a new trend but my recommendation is that you buy yourself some brown gravy mix before you do it.
> > > > > > > > > >
> > > > > > > > > > >
> > > > > > > > > > > When I pan fry meat I use smell to know when to flip it. Though it is
> > > > > > > > > > > harder to know when the second side is done.
> > > > > > > > > > >
> > > > > > > > > > > https://en.wikipedia.org/wiki/Maillard_reaction
> > > > > > > > > > >
> > > > > > > > > > > Don. www.donwiss.com (e-mail link at home page bottom).
> > > > > > > > > >
> > > > > > > > > > I don't like that word "Ma****rd." Cooks must think they're chemists now.
> > > > > > > > >
> > > > > > > > > Roasting at 200 degrees F. .....never heard of such goin's on.
> > > > > > > > > Might as well eat it raw. Where these goofy ideas come from is beyond my ken.
> > > > > > > > >
> > > > > > > > > May the parasites and bacteria rule the (h)earth aided and abetted by the new cooks of the twenty first century.
> > > > > > > >
> > > > > > > > For Pete's sake, Roy, you CAN eat beef raw. Are you bothered by the fact
> > > > > > > > that rare beef is only about 125 F, even if you cook the roast at 500 F?
> > > > > > > > At 200 F the outside gets plenty hot enough to kill bacteria. Parasites in
> > > > > > > > beef are almost unknown in the U.S.
> > > > > > > >
> > > > > > > > Paranoid much?
> > > > > > > >
> > > > > > > > What's your preferred steak doneness? Well-done?
> > > > > > > >
> > > > > > > > Cindy Hamilton
> > > > > > >
> > > > > > > I worked in a packing plant many years ago and I saw the worms, yes little hair-like worms that live inside of beef cattle.
> > > > > > >
> > > > > > > Of course one can eat raw beef but most bacteria will die if the oven temperature
> > > > > > > runs at least 212 degrees F. for 15 minutes or so.
> > > > > >
> > > > > > Why is 212 F for 15 minutes magical, but 200 F for three hours isn't?
> > > > > >
> > > > > > Cindy Hamilton
> > > > >
> > > > > Google could be your best friend if you would let it be so.
> > > > > Look up pasteurization and food borne diseases and especially about the dangers in eating raw or rare cuts of meat. Anyone who eats raw or rare ground beef or even roasts is gambling big time.
> > > > > =====
> > > >
> > > > I've been eating raw and nearly raw beef since I was a teenager, I'm sure
> > > > over a thousand times. What was supposed to have happened to me?
> > > >
> > > > --Bryan
> > >
> > > Other than turning into a "werewolf", I suppose you are symptom free
> > > of anything remotely bad.
> > > Just the luck of the draw...your time IS coming...redeem yourself, cook those burgers, heat them fries.
> > > One never knows when you will be struck down in the prime of life. Have a nice day, IT COULD BE YOUR LAST.
> > > =====
> >
> > Sounds like you're aiming to maximizing a low-quality lifestyle full of poverty, neglect, isolation, abuse, and constant pain. It's a wonderful life? OTOH, here's the alternative view of the germ/parasite free life:
> >
> > http://triplehelixblog.com/2011/06/t...f-cleanliness/
>
> That is a very good article...I saved it for future reference.
>
> When we were kids on the farm we went barefoot every year from May 1st to September when school resumed. We were exposed to nail punctures and other abrasions and lived through all of that unscathed.
> We also had every disease that went around. We drank unpasteurized milk, consumed our farm produced beef, pork and chicken. Maybe that is why we have all lived so long as our immune systems were certainly challenged repeatedly.
> ====

I have contact with the elderly most days. Holy smokes, they typically are in a lot of pain. I find it admirable that they still carry on and a lot of them are still able to crack a joke through the grimicings. OTOH, a lot of them are fully ready to die and freely admit that to me. Mostly I just smile and nod my head in an understanding way.