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#41
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Chet Hayes wrote:
Bob, I see you're back to the crude vulgarity and name calling. wysiwyg, Chet. You don't get to dictate the terms, style or content of how your behavior gets treated. You don't have to like it. Your opinion matters not a whit. It must be a place you're comfortable with when you're on the losing end of an argument. Would your mother be proud of the language you use? It really only makes you look desperate. LOL You're still not very good at this, Chet. The one really important missing ingredient is content. And intelligence. And expository skill. Ooops. That's three really important things you utterly lack. The deliberate use of language is a place in which I'm extremely comfortable. That's why editors pay me for what I say and how I say it. I employ it for very specific effect. In this case, it's to mock you for your shifty-eyed efforts to evade your own words. It's to point out your shabby attempts to change what you *said* to what you sorta *meant* by your offering documentation that doesn't support what you tried to get away with about cultures doing *all* the curdling of milk for cheesemaking. As for cultures, perhaps you recall my examples of paneer and haloumi (q.v.) and the URL for mozzarella. Might want to read the package ingredients on most commercial mascarpone, too. LOL My mother can take your mother. You shabby dissembler... You claimed that cultures are only added to "very few" cheeses when you blasted away at me and started the insults, but, I, a mere mortal proved you wrong. Right. I conceded the point that cultures are added to most cheeses. But that wasn't the point of the discussion. Curdling was, remember? You said that it all happened *because* of the cultures, remember? *Only* because of the cultures, remember? You didn't mention anything else causative for curdling, remember? In that you were and remain dead wrong. Period. Nothing to argue about. Curdling for cheesemaking is caused by enzymes and/or acids added to milk. Until that happens, the best that will occur is yogurt or kefir or something like them. They aren't cheese. I thought even you could understand the nice little video provided by the Wisconsin milk board that explains that they are routinely added to cheese and ASSIST IN THE CURDLING PROCESS. Chet, it's all very simple, like you. It's that word ASSIST you're suddenly introducing. You didn't say the cultures ASSISTED in the process. You said they were THE ONLY REASON AND CAUSE FOR THE CURDLING. Your assertion implied that cultures were NECESSARY AND SUFFICIENT. That's plainly, untrue and has been demonstrated by the video you couldn't seem to provide the URL for until the second post where your competence showed with lamentable, crystalline clarity. But, hey, I posted it before you managed to, just so the whole discourse would be balanced. No need to thank me... Now that you feel the need to snip all the damning examples of your own words, I guess it makes you feel freed from the burden of being responsible for what you're posted. I conceded that what I wrote in my comment about cultures was inaccurate insofar as saying that they weren't added to cheeses. I said it badly and corrected it later that cultures are indeed added, but NOT FOR THEIR CURDLING CAPACITY as you seem to still be insisting. Get past it, Chet. You sound like a put-upon child who will have his little tantrums no matter what information comes along, insisting that somebody else hit him back first. Your snotty little attack on someone else's post triggered all this. Your nastiness was the initial reason for my contradicting you. I find it utterly hilarious that you're trying to pin rudeness on me when your precipitated the whole discussion. Since then, you've tried to weasel out of what you actually said and tried to fling all sorts of crap in an effort to divert attention from your blunders. Nice try. No cigar. Lightweight. Pastorio |
#42
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Chet Hayes wrote:
Bob, I see you're back to the crude vulgarity and name calling. wysiwyg, Chet. You don't get to dictate the terms, style or content of how your behavior gets treated. You don't have to like it. Your opinion matters not a whit. It must be a place you're comfortable with when you're on the losing end of an argument. Would your mother be proud of the language you use? It really only makes you look desperate. LOL You're still not very good at this, Chet. The one really important missing ingredient is content. And intelligence. And expository skill. Ooops. That's three really important things you utterly lack. The deliberate use of language is a place in which I'm extremely comfortable. That's why editors pay me for what I say and how I say it. I employ it for very specific effect. In this case, it's to mock you for your shifty-eyed efforts to evade your own words. It's to point out your shabby attempts to change what you *said* to what you sorta *meant* by your offering documentation that doesn't support what you tried to get away with about cultures doing *all* the curdling of milk for cheesemaking. As for cultures, perhaps you recall my examples of paneer and haloumi (q.v.) and the URL for mozzarella. Might want to read the package ingredients on most commercial mascarpone, too. LOL My mother can take your mother. You shabby dissembler... You claimed that cultures are only added to "very few" cheeses when you blasted away at me and started the insults, but, I, a mere mortal proved you wrong. Right. I conceded the point that cultures are added to most cheeses. But that wasn't the point of the discussion. Curdling was, remember? You said that it all happened *because* of the cultures, remember? *Only* because of the cultures, remember? You didn't mention anything else causative for curdling, remember? In that you were and remain dead wrong. Period. Nothing to argue about. Curdling for cheesemaking is caused by enzymes and/or acids added to milk. Until that happens, the best that will occur is yogurt or kefir or something like them. They aren't cheese. I thought even you could understand the nice little video provided by the Wisconsin milk board that explains that they are routinely added to cheese and ASSIST IN THE CURDLING PROCESS. Chet, it's all very simple, like you. It's that word ASSIST you're suddenly introducing. You didn't say the cultures ASSISTED in the process. You said they were THE ONLY REASON AND CAUSE FOR THE CURDLING. Your assertion implied that cultures were NECESSARY AND SUFFICIENT. That's plainly, untrue and has been demonstrated by the video you couldn't seem to provide the URL for until the second post where your competence showed with lamentable, crystalline clarity. But, hey, I posted it before you managed to, just so the whole discourse would be balanced. No need to thank me... Now that you feel the need to snip all the damning examples of your own words, I guess it makes you feel freed from the burden of being responsible for what you're posted. I conceded that what I wrote in my comment about cultures was inaccurate insofar as saying that they weren't added to cheeses. I said it badly and corrected it later that cultures are indeed added, but NOT FOR THEIR CURDLING CAPACITY as you seem to still be insisting. Get past it, Chet. You sound like a put-upon child who will have his little tantrums no matter what information comes along, insisting that somebody else hit him back first. Your snotty little attack on someone else's post triggered all this. Your nastiness was the initial reason for my contradicting you. I find it utterly hilarious that you're trying to pin rudeness on me when your precipitated the whole discussion. Since then, you've tried to weasel out of what you actually said and tried to fling all sorts of crap in an effort to divert attention from your blunders. Nice try. No cigar. Lightweight. Pastorio |
#43
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Bob, do you suffer from a split personality disorder? It would
explain how you vacillate between your vulgar personality and the simply rude, arrogant one that likes to drone on. Here's some more info for you on cheese making: http://schmidling.netfirms.com/making.htm "COMMENTS: What we have just made is really cheese but short circuits the process in several ways. The vinegar provides the acid that causes the milk to curdle and produces the acid flavor. The traditional method of producing the acid is to use a culture of acid producing bacteria. This is more complicated and takes longer but as it is alive, the cheese will continue to improve in flavor with age" http://mdmd.essortment.com/makingcheese_rzgm.htm THE CURDLING PROCESS Coagulating or curdling the milk until it turns into curds and whey is the first step taken when making cheese. Today, cheese is curdled with a bacteria culture and a coagulating enzyme, both of which help to speed the separation of liquids and solids. http://www.ebs.hw.ac.uk/SDA/cheese2.html Starter Cultures Cheese is really a form of fermented milk, and acid production is carried out by starter cultures Now, all three of these statements from folks who likely know a whole lot more about making cheese than either you or I, sound remarkably similar to and consistent with what I stated in my original post that started all this. Contrary to what you claim, I never said that there are not other ways to make cheese curdle, though I did focus on the role bacteria play and overemphasized it. You, on the other hand, stated that "very few" cheeses use starter culture, which is clearly wrong. From the same reference: "Starter is to cheese what yeast is to wine and beer. It is a living colony of microscopic organisms that give the cheese its characteristic flavor. One basic difference is that yeast is a fungus and cheese starter is usually a bacterium. " So, we both were wrong in some respects. The diffence is I don't find the need to resort to vulgarity. You should be embarrassed after blasting away and calling me a "****head", when it turns out you were wrong too. |
#44
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Chet Hayes wrote:
So, we both were wrong in some respects. The diffence is I don't find the need to resort to vulgarity. You should be embarrassed after blasting away and calling me a "****head", when it turns out you were wrong too. Chet, you are a ****head. Let's put that to rest. In your stunted literary capacity, you were apparently unable to distinguish between "your ****head idea" and being called a ****head. I didn't call you that then. Sadly, you subsequently earned being called a ****head by being one. I have no embarrassment about calling you that and much more that so deftly and delicately describes what you do and how you do it. I'm rather pleased to have been able to come up with a word that conveys my contempt, your superficiality and your astonishing, continuing display of infantile unwillingness to assume the appropriate degree of responsibility for what you said - all on one tidy package. It matters not a bit whether you dislike my choice of words. Or what you think of my vocabulary. It seems to be a big deal to you about form - spelling, mostly, but also what words used how - rather than content. Too superficial... If I'd had any respect for you after your shabby, dissembling performance, I might have moderated both my tone and vocabulary. But you don't deserve the respect that implies. The final difference between us is that I conceded and explained my error. You're still whining about the fact that you made a stupid statement that you can't quite seem to own up to - and clearly haven't repudiated. You're clutching desperately to that "we're both wrong" excuse. Forget it. You were wrong about a major component of cheesemaking and have weaseled around about it ever since. Whether I was wrong about a peripheral fact in no way mitigates your error. Period. You talked ****. It came from your head. You do the math. Pastorio |
#45
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"Bob (this one)" wrote in message ...
Chet Hayes wrote: So, we both were wrong in some respects. The diffence is I don't find the need to resort to vulgarity. You should be embarrassed after blasting away and calling me a "****head", when it turns out you were wrong too. Chet, you are a ****head. Let's put that to rest. In your stunted literary capacity, you were apparently unable to distinguish between "your ****head idea" and being called a ****head. I didn't call you that then. Sadly, you subsequently earned being called a ****head by being one. I have no embarrassment about calling you that and much more that so deftly and delicately describes what you do and how you do it. I'm rather pleased to have been able to come up with a word that conveys my contempt, your superficiality and your astonishing, continuing display of infantile unwillingness to assume the appropriate degree of responsibility for what you said - all on one tidy package. It matters not a bit whether you dislike my choice of words. Or what you think of my vocabulary. It seems to be a big deal to you about form - spelling, mostly, but also what words used how - rather than content. Too superficial... If I'd had any respect for you after your shabby, dissembling performance, I might have moderated both my tone and vocabulary. But you don't deserve the respect that implies. The final difference between us is that I conceded and explained my error. You're still whining about the fact that you made a stupid statement that you can't quite seem to own up to - and clearly haven't repudiated. You're clutching desperately to that "we're both wrong" excuse. Forget it. You were wrong about a major component of cheesemaking and have weaseled around about it ever since. Whether I was wrong about a peripheral fact in no way mitigates your error. Period. You talked ****. It came from your head. You do the math. Pastorio Yes, nice job Bob, all about name calling, vulgarity, and your arrogant attitude, but short on facts. I noticed you didn't bother to refute any of the links I provided on cheese making which had statements that were pretty close to what I had posted originally. Nor did your provide any links so far to back up your claim that "very few cheeses are made with starter cultures" Ohhh, wait you weren't wrong, that was just sloppy writing. Funny, that coming from a guy who claims to write professionally. But, I feel your pain Bob. Imagine a mere mortal proving the one who thinks he's the high and mighty grand expert of food wrong. My, that must really hurt, as evidenced by your resort to name calling and vulgarity. But, that's OK, the more people see, the better. |
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