The Dino-Aspie Ex-Café (for Those 40+... or feeling creaky)

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Now that just boggles the imagination, Richie.

Probably put ketchup all over 'em, too.

If you let the meat rest 5 to 10 minutes after cooking so the juices settle within the fibers there shouldn't be that much juice running out all over the plate.

Well.... a ramble, at least.

I'm really waiting for page 667, the tenth post on which will be the 10,000th post of this thread.

Now, at that point, I was thinking that the thread would then constitute 1% of the whole of Wrong Planet - but I'm wrong. Do we realise that WP has gone past it's millionth post without anyone seeming to comment?

A belated happy 1,000,000th post, Wrong Planet.

So much for the little support site for Asperger's that Alex envisioned. It's sort of taken on a life of it's own, hasn't it?

They don't let it rest at all, I work at a Fine Dining Restaurant and it would be cold by then. There are NO heat lamps where I work.
It must be served immediately so the sauces don't congeal any. Our Chef is a "Doll-Baby" to work for. Best Boss I ever had in my life.
One Chef up at Chena Hot Springs went OFF on me cause I would't eat meat. He started screaming at me" Whats wrong, you don't like what I cook? One of my co-workers told him "She doesn't eat red meat" That REALLY set him off. It was like a cartoon almost. He was an old, like 75 Austrian guy, and he got all red in the face and was yelling,
"Oh, your one of those Greenpeace people huh.?! !! Well, I'm GLAD they sank your Fuc---g boat.! !" he was really going off.
It's funny now but it wasn't at the time.

Last edited by reika on 14 Nov 2007, 8:40 pm, edited 1 time in total.

Help Blessed Mom, my baking is at a stand-still.
Can I use organic suger for my cookies. The only sugar I have is tan and fluff-like.
They want me to beat it w/ the butter till its "light and fluffy." Is that gonna happen cause my sugar is pretty "fluffy" by itself.
Or must I get bleachy sugar? YUCK

That kind of sugar will work just fine. I use the brown organic sugar, as well. I usually use about 3/4 of what they call for in most recipes. It doesn't affect the recipe but to make it less sweet.

(If you're making sugar cookies they will be darker than if you use white sugar but that is the only difference.)

I also substitute sugar with honey in many recipes.

We never did find out who made the millionth post. Just wondering now that you brought it up.

http://www.wrongplanet.net/postp1000000.html#1000000

Interesting, at least it wasn't "Psot", "The Church of This, That, and The Other Thing", or some other such spam.


I made my 3000th post from my new Linux partition, I finally got Ubuntu to run on this machine in dual boot mode.
I still have to learn all of its bells and whistles and if you know of a fast method of transferring almost 1000 bookmarks from
one partition to the other I would truly be happy.

organic sugar will work just fine. it's quite nice in oatmeal raisin spice cookies....

Chuck, cosmiccat, richie are luuurkkkkkinnnnggggg.

Come on, folks. This party is falling asleep!

Sorry folks but I have to hit the sack.... My workday starts at 5:00AM. <yawns>
Good night........

Sleep tight, Richie.

Yeah, mine, too. But, thankfully, it's only 5:30pm here. The kid gets off work in a half hour, I have to go get her, feed her, and I've been looking at the pile of laundry that's starting to threaten to suffocate the cats, but it's not going to get done tonight, either.

Have a good'un.

O.K. picked baby-angel-girl up from school.
Gonna make Almond cookies. Found a recipe that sounded good on the back of the Almond Extract Box. Don't know why I was reading it in the first place. (The reading everything really does affect my life I guess. Also they're right. Don't go to the store hungry)
But no white choc for me. Made myself REALLY REALLY sick on it once as a child and now even the smell of white choc induces reverse peristalsis immediatly. So I'm subbing choc (yummy, yummy DARK choc) instead.
I'll let ya know how they turn out.