Quote:
Originally Posted by ThaSaltCracka
chances are you are far worse at cooking than you think and you still have no clue what you are talking about, or at the very least you can't understand what SC is trying to say. You apparently missed the whole discussion about how the only real noticeable difference between frozen meat and fresh is texture and maybe taste. Thremp argues that makes it difference makes it a higher quality, which is fine. I don't see how the difference is big enough to warrant "LOL" claims.
I can't tell if you are being purposely dense, but they learn a helluva lot more at culinary school than scrambling eggs. My guess is they learn far far far more than what your mom taught you growing up.
i was like... the first person to comment on the distinction between frozen and non frozen foods. so yeah, didnt miss that.
youre right, im probably a bit worse than i rate myself. that doesnt mean id still consider myself a LARGE favorite over the avg culinary school student; ive paid attention to this stupid **** since i was like 9 years old.
its LOL simply because of 2 things. 1, it seems pretty obvious imo (and i would imagine it seems obvious to most other ppl who have ever cooked a meal in their lifetime) and 2, even if it wasnt obvious the other way makes no sense at all.
yes im obv being purposefully dense; you are correct they teach more than how to scramble eggs. they also teach stuff like how to make a medium rare steak. oh wow! NOW all of that tuition is worth it! scrambled eggs AND medium rare steaks!!!