Built like a Mercedes (?)

wolfpuppy wrote:
> "St. John Smythe" > wrote in message
>>If you two would agree to knock off the bickering, I would be happy to
>>explain how you both could be right on that particular point.
>
> You have the floor, sir.

First, the most critical proportion is arguably between flour and
liquid. You may have noticed that directions vary widely regarding
measuring flour sifted, unsifted or by weight.

Next, if you watch a master baker, you'll notice that even after
meticulous measurement, after mixing there'll often be the addition of
small amounts of liquid or flour in order to get the consistency just
right (based on that person's experience).

Speaking as someone who, when it comes to measuring ingredients can
almost put Mr. Monk to shame -- in the final analysis, the experienced
hand and eye of the baker has to trump the graduations on the side of
measuring vessels.

So, I'd say that you two are both right, in the perspectives from which
you are respectively arguing.

ObMercedes: which Mercedes model of the last 30 years or so has the best
access for repair purposes?

--
St. John
"How much water to make this recipe? About a mouthful."
-Anonymous annoyed cook

>ObMercedes: which Mercedes model of the last 30 years or so has the best
>access for repair purposes?

Best: 126 diesel. Worst: 300SEL 6.3

I'm amazed this thread-that-will-not-die actually cameback to something MB
but then usenet never ceases to amaze me.

--
Need Mercedes parts ? - http://parts.mbz.org
Richard Sexton | Mercedes stuff: http://mbz.org
1970 280SE, 72 280SE | Home page: http://rs79.vrx.net
633CSi 250SE/C 300SD | http://aquaria.net http://killi.net

On Sat, 25 Feb 2006 01:12:28 GMT, "St. John Smythe" >
wrote:

>wolfpuppy wrote:
>
>> Never precise and everything comes out fine. Yeah, right.
>
>If you two would agree to knock off the bickering, I would be happy to
>explain how you both could be right on that particular point.

Don't need to explain it to me, I know why he can't bake.

*************************
Dave

Richard Sexton wrote:
>> ObMercedes: which Mercedes model of the last 30 years or so has the
>> best access for repair purposes?
>
> Best: 126 diesel. Worst: 300SEL 6.3
>
> I'm amazed this thread-that-will-not-die actually cameback to
> something MB but then usenet never ceases to amaze me.

F*** Mercedes. Baking is far more interesting.
FWIW the best chefs only use measures in approximation and often just use
their experienced eye to throw the ingredients together, yet they cook food
that is invariably delicious. An example is the maverick wine slurper Floyd.
http://www.bbc.co.uk/cult/classic/titles/clip10.shtml
http://www.amazon.co.uk/exec/obidos/...051575-1631925

and Jamie Oliver
http://www.bbc.co.uk/food/chef_biogs...l#jamie_oliver


Huw

In article >,
Huw > wrote:
>Richard Sexton wrote:
>>> ObMercedes: which Mercedes model of the last 30 years or so has the
>>> best access for repair purposes?
>>
>> Best: 126 diesel. Worst: 300SEL 6.3
>>
>> I'm amazed this thread-that-will-not-die actually cameback to
>> something MB but then usenet never ceases to amaze me.
>
>F*** Mercedes. Baking is far more interesting.
>FWIW the best chefs only use measures in approximation and often just use
>their experienced eye to throw the ingredients together, yet they cook food
>that is invariably delicious. An example is the maverick wine slurper Floyd.
>http://www.bbc.co.uk/cult/classic/titles/clip10.shtml
>http://www.amazon.co.uk/exec/obidos/...051575-1631925
>
>and Jamie Oliver
>http://www.bbc.co.uk/food/chef_biogs...l#jamie_oliver

Teah well, I've seen Jamie Oliver and I've seen a 6.3. Jaime's funny
but a 6.3 has far greater entertainment value.


--
Need Mercedes parts ? - http://parts.mbz.org
Richard Sexton | Mercedes stuff: http://mbz.org
1970 280SE, 72 280SE | Home page: http://rs79.vrx.net
633CSi 250SE/C 300SD | http://aquaria.net http://killi.net

"DTJ" > wrote in message
...
> On Sat, 25 Feb 2006 01:12:28 GMT, "St. John Smythe" >
> wrote:
>
>>wolfpuppy wrote:
>>
>>> Never precise and everything comes out fine. Yeah, right.
>>
>>If you two would agree to knock off the bickering, I would be happy to
>>explain how you both could be right on that particular point.
>
> Don't need to explain it to me, I know why he can't bake.
>
> *************************
> Dave

Dave, I've probably forgotten more about cooking than you know. But, since
you seem so inclined to be childish about this whole thing (and you seem to
be the only one who is) why don't you let the rest of us in on your vast
experience in the culinary field. Like, where have you cooked, and for how
long. I realize that honesty may not be your forte, but I would be
interested in your response nonetheless. We probably all would.

On 2006-02-23 10:08:11 -0800, clare at snyder.on.ca said:

> On Wed, 22 Feb 2006 15:54:12 -0600, Steve > wrote:
>
>>
>> All joking aside, I DO appreciate cars engineered so that you CAN keep
>> replacing parts that wear out instead of having to pretend its a Bic
>> Disposable and throw the thing away. American cars were like that until
>> the 70s, and trucks still are (in most cases). Japanese cars were
>> *never* like that, which is why I'll never own one.
>
> Actually, they were. The old rear drive corollas,Coronas, celicas,
> hilux, and land cruisers could be kept on the road virtually forever.
Assuming there was no salt on those roads.