We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
On 2026-06-28, Antoine-Augastain Parmentier <A.A-Parmentier@invalid.com> wrote:
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
Sure, 19.7 g of protein per serving, but it's mostly the amino acids
gliadin and glutenin. The essential amino acids that your body
cannot make are histidine, isoleucine, leucine, lysine, methionine, >phenylalanine, threonine, tryptophan, and valine.
On Sun, 28 Jun 2026 13:25:58 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-06-28, Antoine-Augastain Parmentier <A.A-Parmentier@invalid.com> wrote:
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
Sure, 19.7 g of protein per serving, but it's mostly the amino acids >>gliadin and glutenin. The essential amino acids that your body
cannot make are histidine, isoleucine, leucine, lysine, methionine, >>phenylalanine, threonine, tryptophan, and valine.
That would be a problem is we only ate this faux meat every day.
On 2026-06-28, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
On Sun, 28 Jun 2026 13:25:58 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-06-28, Antoine-Augastain Parmentier <A.A-Parmentier@invalid.com> wrote:
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
Sure, 19.7 g of protein per serving, but it's mostly the amino acids >>>gliadin and glutenin. The essential amino acids that your body
cannot make are histidine, isoleucine, leucine, lysine, methionine, >>>phenylalanine, threonine, tryptophan, and valine.
That would be a problem is we only ate this faux meat every day.
I'm sure someone does.
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
Antoine-Augastain Parmentier <A.A-Parmentier@invalid.com> posted:
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
You probably would be better off having some biscuits and gravy - don't forget
the corn.
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel
the need to create faux vegetables.
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
We had some "roast chicken" for dinner and no animal was hurt or
killed.
<https://www.coles.com.au/product/made-with-plants-meat-free-roast-chicken-350g-8068551>
Certain RFC carnivores normally don't care much about ingredients
except, for some reason, when faux meat's involved. So here they are:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel
the need to create faux vegetables.
On 2026-06-29 10:41 a.m., jmquown wrote:
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer)
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel
the need to create faux vegetables.
I have never understood it. If you don't want to eat meat there are lots
of other foods that can provide the proteins we get from meat There are >various legumes that can replace them. Make some interesting with them,
If you want something that looks, feels and even tastes like meat, then
eat meat.
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-06-29 10:41 a.m., jmquown wrote:
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer) >>>>
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel >>> the need to create faux vegetables.
I have never understood it. If you don't want to eat meat there are lots
of other foods that can provide the proteins we get from meat There are
various legumes that can replace them. Make some interesting with them,
If you want something that looks, feels and even tastes like meat, then
eat meat.
No, because you don't want animals to suffer.
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-06-29 10:41 a.m., jmquown wrote:
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers
(621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer) >>>>>
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel >>>> the need to create faux vegetables.
I have never understood it. If you don't want to eat meat there are lots >>> of other foods that can provide the proteins we get from meat There are
various legumes that can replace them. Make some interesting with them,
If you want something that looks, feels and even tastes like meat, then
eat meat.
No, because you don't want animals to suffer.
Including Fish?
On Mon, 29 Jun 2026 10:48:21 -0600, Graham <g.stereo@shaw.ca> wrote:
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-06-29 10:41 a.m., jmquown wrote:
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers >>>>>> (621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer) >>>>>>
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel >>>>> the need to create faux vegetables.
I have never understood it. If you don't want to eat meat there are lots >>>> of other foods that can provide the proteins we get from meat There are >>>> various legumes that can replace them. Make some interesting with them, >>>> If you want something that looks, feels and even tastes like meat, then >>>> eat meat.
No, because you don't want animals to suffer.
Including Fish?
Yes, ideally.
On 6/29/2026 12:54 PM, Nicolas Edme Restif de La Bretonne wrote:
On Mon, 29 Jun 2026 10:48:21 -0600, Graham <g.stereo@shaw.ca> wrote:Gary Larson shows how vegetarian got started
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-06-29 10:41 a.m., jmquown wrote:
On 6/28/2026 6:12 AM, Antoine-Augastain Parmentier wrote:
Wheat Flour (Gluten), Salt, Vegetarian Seasoning (Flavour Enhancers >>>>>>> (621, 631, 627)), Vegetable Oil, Sugar.
621 = MSG
627 = Disodium Guanylate (plant based umami enhancer)
631 = Disodium Inosinate (plant based [in this case] umami enhancer) >>>>>>>
Not too much of a science project, is it?
The fact people feel the need to create faux meat is odd. I don't feel >>>>>> the need to create faux vegetables.
I have never understood it. If you don't want to eat meat there are lots >>>>> of other foods that can provide the proteins we get from meat There are >>>>> various legumes that can replace them. Make some interesting with them, >>>>> If you want something that looks, feels and even tastes like meat, then >>>>> eat meat.
No, because you don't want animals to suffer.
Including Fish?
Yes, ideally.
https://x.com/AndyBassNY/status/1387447938390106112?lang=en
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
I have never understood it. If you don't want to eat meat there are lots >>> of other foods that can provide the proteins we get from meat There are
various legumes that can replace them. Make some interesting with them,
If you want something that looks, feels and even tastes like meat, then
eat meat.
No, because you don't want animals to suffer.
Including Fish?
On 2026-06-29 12:48 p.m., Graham wrote:
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
I have never understood it. If you don't want to eat meat there are lots >>>> of other foods that can provide the proteins we get from meat There are >>>> various legumes that can replace them. Make some interesting with them, >>>> If you want something that looks, feels and even tastes like meat, then >>>> eat meat.
No, because you don't want animals to suffer.
Including Fish?
At least farm raised food critters are dispatched humanely. Fish get to
sit in the hull of a ship crushed under the weight of thousands of their >other fish and die of suffocation.
On Mon, 29 Jun 2026 14:08:36 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-06-29 12:48 p.m., Graham wrote:
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne
wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
I have never understood it. If you don't want to eat meat there
are lots of other foods that can provide the proteins we get
from meat There are various legumes that can replace them. Make
some interesting with them, If you want something that looks,
feels and even tastes like meat, then eat meat.
No, because you don't want animals to suffer.
Including Fish?
At least farm raised food critters are dispatched humanely. Fish get
to sit in the hull of a ship crushed under the weight of thousands
of their other fish and die of suffocation.
So killing is ok, provided you do it a certain way?
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?e
What did broccoli ever do to you, trollass oztard?
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?e
What did broccoli ever do to you, trollass oztard?
I feel your pain.
Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume. This allows the use of cheaper cuts.
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce.
Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
This allows the use of cheaper cuts.
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
I don't care, if it all feels good!This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
Why do you think the restaurants ply the innocent with booze long
before the food arrives?
The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
Vegetarians are a big step ahead in human evolution.
Peter Jason <pj@jostle.com> wroteI'm gonna check this with my AI robot.
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold >>>>> frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
That doesn't happen when it's mechanically tenderized
Sometimes it's cooked, but most of the time it's warmed-up pre-packs.Why do you think the restaurants ply the innocent with booze long
before the food arrives?
Because that can be served instantly and that can't happen with
most of the stuff like the main meal which has to be cooked
No the best hang it anyway. I have seen such cool rooms.The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
The best restaurants buy it after than has been done by the meat supplier
I can believe the eating at restaurants causes heart problems. FattyThis allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
And the heart attack doesn't
On 2026-06-29, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Vegetarians are a big step ahead in human evolution.
I'd believe that too, if I was nuts. Have you been examined by a
psychiatrist lately? Do they have psychiatrists in Australia?
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold >>>>>> frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
That doesn't happen when it's mechanically tenderized
I'm gonna check this with my AI robot.
Why do you think the restaurants ply the innocent with booze long
before the food arrives?
Because that can be served instantly and that can't happen with
most of the stuff like the main meal which has to be cooked
Sometimes it's cooked, but most of the time it's warmed-up pre-packs.
It has to be by the look of the cooks. The last time I was dragged
into a restaurant the food took ages to arrive
though the grog kept flowing.
Did you know they make most money from the booze?
It's a scam!
The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
The best restaurants buy it after than has been done by the meat
supplier
No the best hang it anyway. I have seen such cool rooms.
This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit >>>>> for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
And the heart attack doesn't
I can believe the eating at restaurants causes heart problems.
Fatty liver and clogged kidneys too.
Thene there's the financial agony afterwards.
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Yet, they're promoted by your ilk. Keep on screaming, lest we forget!
<YAWN>
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
On 1 Jul 2026 07:41:03 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
Yeah right, climate isn't changing at all. All kinds of weather
records are being broken, but climate isn't changing, ladies and
gentlemen!
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
On 1 Jul 2026 07:41:03 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
Recently, I've been informed that "climate change" is going out of >>>fashion among climate "scientists". What will you whine about now? >>>Continue to gobble down crustaceans, believing they are not alive.
Yeah right, climate isn't changing at all. All kinds of weather
records are being broken, but climate isn't changing, ladies and
gentlemen!
Climate has changed since this world was formed. Weather records aren't >broken. They're only broken since mankind started keeping track.
Explain the most current ice age to me. We had nothing to do with it.
It's all taxpayer funded, government jive to achieve the goal of "more >government power" and happily preached by the leftist media.
Don't listen and think deeper. Is that possible?
On 1 Jul 2026 03:54:38 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2026-06-29, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Vegetarians are a big step ahead in human evolution.
I'd believe that too, if I was nuts. Have you been examined by a >>psychiatrist lately? Do they have psychiatrists in Australia?
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Yet, they're promoted by your ilk. Keep on screaming, lest we forget!
<YAWN>
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
On 1 Jul 2026 03:54:38 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2026-06-29, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Vegetarians are a big step ahead in human evolution.
I'd believe that too, if I was nuts. Have you been examined by a >>>psychiatrist lately? Do they have psychiatrists in Australia?
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Evolution isn't about morals. It's about propagating the genome.
When women stop eating meat and breeding with meat-eaters, then we
can talk about evolution.
On 2026-07-01, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Yet, they're promoted by your ilk. Keep on screaming, lest we forget! >><YAWN>
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
On Wed, 1 Jul 2026 09:39:01 -0000 (UTC), Cindy Hamilton ><chamilton5280@invalid.com> wrote:
On 2026-07-01, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Yet, they're promoted by your ilk. Keep on screaming, lest we forget! >>><YAWN>
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace >>renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
His name will be Leo IV.
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
On 1 Jul 2026 07:41:03 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
Yeah right, climate isn't changing at all. All kinds of weather
records are being broken, but climate isn't changing, ladies and
gentlemen!
Climate has changed since this world was formed. Weather records aren't broken. They're only broken since mankind started keeping track.
Explain the most current ice age to me. We had nothing to do with it.
It's all taxpayer funded, government jive to achieve the goal of "more government power" and happily preached by the leftist media.
Don't listen and think deeper. Is that possible?
On 2026-07-01, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Yet, they're promoted by your ilk. Keep on screaming, lest we forget!
<YAWN>
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Yeah right, climate isn't changing at all. All kinds of weather
records are being broken, but climate isn't changing, ladies and
gentlemen!
Climate has changed since this world was formed. Weather records aren't broken. They're only broken since mankind started keeping track.
Explain the most current ice age to me. We had nothing to do with it.
It's all taxpayer funded, government jive to achieve the goal of "more government power" and happily preached by the leftist media.
Don't listen and think deeper. Is that possible?
On 7/1/2026 5:01 AM, Leonard Blaisdell wrote:
Climate has changed since this world was formed. Weather records aren't
broken. They're only broken since mankind started keeping track.
Explain the most current ice age to me. We had nothing to do with it.
It's all taxpayer funded, government jive to achieve the goal of "more
government power" and happily preached by the leftist media.
Don't listen and think deeper. Is that possible?
Did you ever have a camp fire? Burn logs in a fireplace? I bet it made heat.
We burn 150 million tons of fossil fuel every day. Do you think it
makes heat? Pollutants? As you say, "think deeper"
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
When women stop eating meat and breeding with meat-eaters, then we
can talk about evolution.
On Wed, 1 Jul 2026 09:45:20 -0400
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you are and
will be.
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold >>>>>> frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of >>>>> meat, like steak, by mechanically tenderizing and so increasing its >>>>> volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
That doesn't happen when it's mechanically tenderized
I'm gonna check this with my AI robot.
Why do you think the restaurants ply the innocent with booze long
before the food arrives?
Because that can be served instantly and that can't happen with
most of the stuff like the main meal which has to be cooked
Sometimes it's cooked, but most of the time it's warmed-up pre-packs.
Still quicker to open a bottle of beer or wine and
even quicker to fill a glass from wine in a box
It has to be by the look of the cooks. The last time I was dragged
into a restaurant the food took ages to arrive
Because it takes ages to cook
though the grog kept flowing.
Because they kept adding it to the bill
Did you know they make most money from the booze?
Bullshit
It's a scam!
You can take your own in some of them
The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
The best restaurants buy it after than has been done by the meat
supplier
No the best hang it anyway. I have seen such cool rooms.
They have to keep it somewhere
This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and >>>>> covering the crime with some fancy sauce. Restaurants are dimly lit >>>>> for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
And the heart attack doesn't
I can believe the eating at restaurants causes heart problems.
Only when you see the bill
Fatty liver and clogged kidneys too.
Only for you drunks
Thene there's the financial agony afterwards.
Only for you dumpster divers
On 2026-07-01 5:01 a.m., Leonard Blaisdell wrote:
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Yeah right, climate isn't changing at all. All kinds of weather
records are being broken, but climate isn't changing, ladies and
gentlemen!
Climate has changed since this world was formed. Weather records aren't
broken. They're only broken since mankind started keeping track.
Explain the most current ice age to me. We had nothing to do with it.
It's all taxpayer funded, government jive to achieve the goal of "more
government power" and happily preached by the leftist media.
Don't listen and think deeper. Is that possible?
I live in the middle of the Niagara Peninsula and am just south of the southern most point of glaciation about 15,000 years ago. The glacier
was so big it dumped a huge amount of sand and gravel that it had pushed hundreds and hundreds of miles. The ice cap has been receding ever
since. I am not denying climate change or the possible contribution of
man and industry, just pointing out that it has been going on for
thousands and thousands of years.
On 7/1/2026 5:39 AM, Cindy Hamilton wrote:
On 2026-07-01, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Meat eaters have one leg stuck in Cro Magnon times. Shake that leg
loose and embrace modern times. Racism, child labour and animal abuse
have all gone out of fashion.
Yet, they're promoted by your ilk. Keep on screaming, lest we forget!
<YAWN>
Recently, I've been informed that "climate change" is going out of
fashion among climate "scientists". What will you whine about now?
Continue to gobble down crustaceans, believing they are not alive.
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never
have the fun of driving a big V-8 muscle car. Electrics still have a
way to go, but this is the time to be working on the best technology.
On 2026-07-01, Dave Smith <adavid.smith@sympatico.ca> wrote:
I live in the middle of the Niagara Peninsula and am just south of the
southern most point of glaciation about 15,000 years ago. The glacier
was so big it dumped a huge amount of sand and gravel that it had pushed
hundreds and hundreds of miles. The ice cap has been receding ever
since. I am not denying climate change or the possible contribution of
man and industry, just pointing out that it has been going on for
thousands and thousands of years.
Slowly for thousands and thousands of years. More quickly for
the past couple of hundred.
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400What will fuel them? There won't be gasoline without oil.
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you are and
will be.
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you areWhat will fuel them? There won't be gasoline without oil.
and will be.
On 2026-07-01, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-07-01 5:01 a.m., Leonard Blaisdell wrote:
On 2026-07-01, Nicolas Edme Restif de La Bretonne
<restif@invalid.invalid> wrote:
Yeah right, climate isn't changing at all. All kinds of weather
records are being broken, but climate isn't changing, ladies and
gentlemen!
Climate has changed since this world was formed. Weather records
aren't broken. They're only broken since mankind started keeping
track. Explain the most current ice age to me. We had nothing to
do with it. It's all taxpayer funded, government jive to achieve
the goal of "more government power" and happily preached by the
leftist media. Don't listen and think deeper. Is that possible?
I live in the middle of the Niagara Peninsula and am just south of
the southern most point of glaciation about 15,000 years ago. The
glacier was so big it dumped a huge amount of sand and gravel that
it had pushed hundreds and hundreds of miles. The ice cap has been receding ever since. I am not denying climate change or the
possible contribution of man and industry, just pointing out that
it has been going on for thousands and thousands of years.
Slowly for thousands and thousands of years. More quickly for
the past couple of hundred.
Ed P wrote:Your cranial capacity must be in the low digits of cc's. https://www.sciencedirect.com/science/article/abs/pii/S0360544223023526Gasification can convert coal to syngas using for clean power and derived chemicals.
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400What will fuel them? There won't be gasoline without oil.
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you are
and will be.
That nym shifting fuckwit will use the hot air from
his fat pie hole for fuel.
On Wed, 1 Jul 2026 09:45:20 -0400, Ed P <esp@snet.n> wrote:
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never
have the fun of driving a big V-8 muscle car. Electrics still have a
way to go, but this is the time to be working on the best technology.
I've never driven a muscle car and don't suffer from FOMO. I do have
specific requirements when it comes to cars, though. I want it to have
a roof and I want it to start.
On Wed, 01 Jul 2026 10:32:20 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
On 7/1/2026 1:24 PM, Nicolas Edme Restif de La Bretonne wrote:
On Wed, 1 Jul 2026 09:45:20 -0400, Ed P <esp@snet.n> wrote:
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never
have the fun of driving a big V-8 muscle car. Electrics still have a
way to go, but this is the time to be working on the best technology.
I've never driven a muscle car and don't suffer from FOMO. I do have
specific requirements when it comes to cars, though. I want it to have
a roof and I want it to start.
You'd have a lot more fun with cars if you weren't so damned fussy.
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and >wish it was mine. I don't even put the windows down.
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
The AI robot has vindicated me, saying these's no change in the
volume...
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries, mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
On Wed, 1 Jul 2026 15:46:24 -0400, Ed P <esp@snet.n> wrote:
On 7/1/2026 1:24 PM, Nicolas Edme Restif de La Bretonne wrote:
On Wed, 1 Jul 2026 09:45:20 -0400, Ed P <esp@snet.n> wrote:
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never >>>> have the fun of driving a big V-8 muscle car. Electrics still have a
way to go, but this is the time to be working on the best technology.
I've never driven a muscle car and don't suffer from FOMO. I do have
specific requirements when it comes to cars, though. I want it to have
a roof and I want it to start.
You'd have a lot more fun with cars if you weren't so damned fussy.
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and
wish it was mine. I don't even put the windows down.
I do when it's hot. Open windows are my only AC.
Nicolas Edme Restif de La Bretonne wrote on 7/1/2026 4:10 PM:
On Wed, 1 Jul 2026 15:46:24 -0400, Ed P <esp@snet.n> wrote:
On 7/1/2026 1:24 PM, Nicolas Edme Restif de La Bretonne wrote:
On Wed, 1 Jul 2026 09:45:20 -0400, Ed P <esp@snet.n> wrote:
I've never driven a muscle car and don't suffer from FOMO. I do haveIt'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never >>>>> have the fun of driving a big V-8 muscle car. Electrics still have a >>>>> way to go, but this is the time to be working on the best technology. >>>>
specific requirements when it comes to cars, though. I want it to have >>>> a roof and I want it to start.
You'd have a lot more fun with cars if you weren't so damned fussy.
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and >>> wish it was mine. I don't even put the windows down.
I do when it's hot. Open windows are my only AC.
They also work wonderfully when someone farts, but I imagine you try to >savor the aroma, Master.
Peter Jason <pj@jostle.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
The AI robot has vindicated me, saying these's no change in the
volume...
YOU claimed it increases the volume liar
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich
connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to
penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries,
mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like
tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat
slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
Not when it proves you got it wrong, fuckwit
Peter Jason <pj@jostle.com> wrote
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
On Wed, 1 Jul 2026 16:54:39 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Nicolas Edme Restif de La Bretonne wrote on 7/1/2026 4:10 PM:
On Wed, 1 Jul 2026 15:46:24 -0400, Ed P <esp@snet.n> wrote:
On 7/1/2026 1:24 PM, Nicolas Edme Restif de La Bretonne wrote:
On Wed, 1 Jul 2026 09:45:20 -0400, Ed P <esp@snet.n> wrote:
I've never driven a muscle car and don't suffer from FOMO. I do have >>>>> specific requirements when it comes to cars, though. I want it to have >>>>> a roof and I want it to start.It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never >>>>>> have the fun of driving a big V-8 muscle car. Electrics still have a >>>>>> way to go, but this is the time to be working on the best technology. >>>>>
You'd have a lot more fun with cars if you weren't so damned fussy.
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and >>>> wish it was mine. I don't even put the windows down.
I do when it's hot. Open windows are my only AC.
They also work wonderfully when someone farts, but I imagine you try to
savor the aroma, Master.
Ah, a relapse into your old anal hangup.
"Rod Speed" <rod.speed.aaa@gmail.com> posted:
Peter Jason <pj@jostle.com> wrote
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
It does flatten the meat when a tenderizing mallet is use but it doesn't reduce the volume. Start out with a one pound of meat, tenderize it, and
it becomes larger and flatter, but it's still one pound of meat.
Either slicing horizontally a boneless chicken breast will insure the breast cooks evenly without the narrow end becoming tough and over cooked. Some do like to take the meat mallet to the thicker portion and pound it flatter to achieve even cooking. But that pounded portion still weighs the same as before it was pounded.
~
Nicolas Edme Restif de La Bretonne wrote on 7/1/2026 4:58 PM:
On Wed, 1 Jul 2026 16:54:39 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Nicolas Edme Restif de La Bretonne wrote on 7/1/2026 4:10 PM:
On Wed, 1 Jul 2026 15:46:24 -0400, Ed P <esp@snet.n> wrote:
On 7/1/2026 1:24 PM, Nicolas Edme Restif de La Bretonne wrote:
On Wed, 1 Jul 2026 09:45:20 -0400, Ed P <esp@snet.n> wrote:
I've never driven a muscle car and don't suffer from FOMO. I do have >>>>>> specific requirements when it comes to cars, though. I want it to have >>>>>> a roof and I want it to start.It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
I've read estimates of around 40 years. Our great grandkids will never >>>>>>> have the fun of driving a big V-8 muscle car. Electrics still have a >>>>>>> way to go, but this is the time to be working on the best technology. >>>>>>
You'd have a lot more fun with cars if you weren't so damned fussy.
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and >>>>> wish it was mine. I don't even put the windows down.
I do when it's hot. Open windows are my only AC.
They also work wonderfully when someone farts, but I imagine you try to
savor the aroma, Master.
Ah, a relapse into your old anal hangup.
You went back there yourself recently Master.
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of >>>>>> meat, like steak, by mechanically tenderizing and so increasing its >>>>>> volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
The AI robot has vindicated me, saying these's no change in the
volume...
YOU claimed it increases the volume liar
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich
connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to
penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries,
mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat
and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like
tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat
slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
Not when it proves you got it wrong, fuckwit
Well, I said it increases,
you said decreases.
so it's neutral,
I suppose I had to make a mistake one day.
On Wed, 1 Jul 2026 09:11:03 -0600, squillage <yy@aba.et> wrote:
On Wed, 01 Jul 2026 10:32:20 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces
of meat, like steak, by mechanically tenderizing and so
increasing its volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.The AI robot has vindicated me, saying these's no change in the
volume...
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries, mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing
its volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
On Wed, 1 Jul 2026 12:15:09 -0400
Ed P <esp@snet.n> wrote:
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400What will fuel them? There won't be gasoline without oil.
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you are
and will be.
Did someone delude you into thinking all the oil on the planet will be
gone soon?
There will _always_ be oil, be it synthetic (think coal fuel = we
have 400 years of coal reserves) or naturally occuring abiotic oil.
"Rod Speed" <rod.speed.aaa@gmail.com> posted:
Peter Jason <pj@jostle.com> wrote
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
It does flatten the meat when a tenderizing mallet is use but it
doesn't reduce the volume. Start out with a one pound of meat,
tenderize it, and it becomes larger and flatter, but it's still one
pound of meat.
Either slicing horizontally a boneless chicken breast will insure the
breast cooks evenly without the narrow end becoming tough and over
cooked. Some do like to take the meat mallet to the thicker portion
and pound it flatter to achieve even cooking. But that pounded
portion still weighs the same as before it was pounded.
~
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
On 7/1/26 12:23 PM, squillage wrote:
On Wed, 1 Jul 2026 12:15:09 -0400
Ed P <esp@snet.n> wrote:
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400What will fuel them? There won't be gasoline without oil.
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you are
and will be.
Did someone delude you into thinking all the oil on the planet will
be gone soon?
There will _always_ be oil, be it synthetic (think coal fuel = we
have 400 years of coal reserves) or naturally occuring abiotic oil.
Every time someone says we are running out, we find a
ton more.
We just broke a deep water drilling record in the
Gulf of America open up more resources yet.
And we have a ton of natural gas too.
Maybe in the year 2750, we will actually run out.
By then we will have mastered hydrogen.
Interesting how the anointed now-a-days mention
electric as an alternative. Hmmmm. BEV's pollute
more in aggregate than do piston, especially
the toxic batteries. And the fuel sources come
from, wait for it, wait for it, fossil
fuels. Coal fired rolling fire bombs are not
the answer.
There are better non toxic batteries that do not catch
fire in our future, but we need a YUGE increase in
electric infrastructure and nuclear power to charge them.
All of which are opposed by the anointed. We
have great new nuclear designs now that won't melt
down now too! The anointed oppose them too.
The solution is to ignore the anointed and let the
market solve the problem. Real, actual fascism, not
what the anointed call everyone who won't bend their
knee to them, is not the answer.
On Thu, 2 Jul 2026 13:10:03 -0700
T <T@invalid.invalid> wrote:
On 7/1/26 12:23 PM, squillage wrote:
On Wed, 1 Jul 2026 12:15:09 -0400
Ed P <esp@snet.n> wrote:
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400What will fuel them? There won't be gasoline without oil.
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids will
never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you are
and will be.
Did someone delude you into thinking all the oil on the planet will
be gone soon?
There will _always_ be oil, be it synthetic (think coal fuel = we
have 400 years of coal reserves) or naturally occuring abiotic oil.
Every time someone says we are running out, we find a
ton more.
We just broke a deep water drilling record in the
Gulf of America open up more resources yet.
And we have a ton of natural gas too.
Maybe in the year 2750, we will actually run out.
By then we will have mastered hydrogen.
Interesting how the anointed now-a-days mention
electric as an alternative. Hmmmm. BEV's pollute
more in aggregate than do piston, especially
the toxic batteries. And the fuel sources come
from, wait for it, wait for it, fossil
fuels. Coal fired rolling fire bombs are not
the answer.
There are better non toxic batteries that do not catch
fire in our future, but we need a YUGE increase in
electric infrastructure and nuclear power to charge them.
All of which are opposed by the anointed. We
have great new nuclear designs now that won't melt
down now too! The anointed oppose them too.
The solution is to ignore the anointed and let the
market solve the problem. Real, actual fascism, not
what the anointed call everyone who won't bend their
knee to them, is not the answer.
+1
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing
its volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
The _only way_ to lose volume is to have the meat shed it to the
cutting board or plastic wrap used when pounding it out.
That's it.
No volume loss.
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy.
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy.
Bullshit with the blood and if there was no air,
you couldnt pound it flat with a meat hammer
And even someone as stupid as you
should have noticed the air in a chicken
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy.
Bullshit with the blood and if there was no air,
you couldnt pound it flat with a meat hammer
And even someone as stupid as you
should have noticed the air in a chicken
Is the chicken a red herring? Chickens are tender always.
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
On Wed, 1 Jul 2026 15:46:24 -0400, Ed P <esp@snet.n> wrote:
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and >>wish it was mine. I don't even put the windows down.
I do when it's hot. Open windows are my only AC.
On 2026-07-01, Cindy Hamilton <chamilton5280@invalid.com> wrote:
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
Soylent Green will eventually be converted to the equivalent of fossil
fuel.
On 2026-07-01, Cindy Hamilton <chamilton5280@invalid.com> wrote:
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace
renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
Soylent Green will eventually be converted to the equivalent of fossil
fuel. There's just a step-in-front that will be addressed first.
Everything on Earth, useful to man, will run out eventually. I think
it's called entropy. Yo, Duffy, back me up here!
I also leave it to younger and future generations to deal with their own crises. I'll be gone, and more than amazed, if I still care.
Just bless the fact that you exist. Can you imagine the universal odds against that happening at all?
On 2026-07-01, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
On Wed, 1 Jul 2026 15:46:24 -0400, Ed P <esp@snet.n> wrote:
Had one convertible many years ago. It was fun some times but I'd
rather have AC on a hot day. Maybe one or two days a year I see one and >>> wish it was mine. I don't even put the windows down.
I do when it's hot. Open windows are my only AC.
Do they still make cars with wind wings? If not, they should.
Oh no, that sounds like dsi1 talking. A new wave of paranoia is taking
over America. "Fear with great fear, 50+ people, for the kids are
coming for ya!"
On 7/2/2026 9:54 PM, Leonard Blaisdell wrote:
Do they still make cars with wind wings? If not, they should.
Why? If the driver's window was the only one working, that is OK by me.
I use the drive-thru on occasion. The other three have never been
opened. Modern cars have excellent climate control. Mine is set at 72
and is never changed.
Now that I live in a warm climate, maybe one day a year I'll turn on the heated seat and steering wheel, but they were handy up north.
On 2026-07-03, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Oh no, that sounds like dsi1 talking. A new wave of paranoia is taking
over America. "Fear with great fear, 50+ people, for the kids are
coming for ya!"
Whoosh!
Would be interesting to stop back here on earth in 100, 300, 800 years
to see what it is like.
Many of the alternate fuels and methods of travel are far from perfect,
but, the future will need something different than oil based methods.
So, when do we come up with the best solutions? This is not such a bad
time to start.
On 2026-07-03, Ed P <esp@snet.n> wrote:
Would be interesting to stop back here on earth in 100, 300, 800 years
to see what it is like.
Many of the alternate fuels and methods of travel are far from perfect,
but, the future will need something different than oil based methods.
So, when do we come up with the best solutions? This is not such a bad
time to start.
Support your local chemist! Plastics will go poof too. Can you imagine? >Microplastics! Microplastics! Microplastics! Plastic is next.
Ain't styrofoam plastic? I don't care, and neither should you.
Bring back nuclear. That should last for awhile. But! It will run out.
We're doomed. We always were.
But life will go on, evolve and become us, once again. Or...there are >dimensions that we can't comprehend. We don't know squat.
On 2026-07-03, Ed P <esp@snet.n> wrote:
Would be interesting to stop back here on earth in 100, 300, 800 years
to see what it is like.
Many of the alternate fuels and methods of travel are far from perfect,
but, the future will need something different than oil based methods.
So, when do we come up with the best solutions? This is not such a bad
time to start.
Support your local chemist! Plastics will go poof too. Can you imagine?
On 3 Jul 2026 08:17:35 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2026-07-03, Ed P <esp@snet.n> wrote:
Would be interesting to stop back here on earth in 100, 300, 800 years
to see what it is like.
Many of the alternate fuels and methods of travel are far from perfect, >>> but, the future will need something different than oil based methods.
So, when do we come up with the best solutions? This is not such a bad >>> time to start.
Support your local chemist! Plastics will go poof too. Can you imagine? >>Microplastics! Microplastics! Microplastics! Plastic is next.
Ain't styrofoam plastic? I don't care, and neither should you.
Bring back nuclear. That should last for awhile. But! It will run out. >>We're doomed. We always were.
But life will go on, evolve and become us, once again. Or...there are >>dimensions that we can't comprehend. We don't know squat.
Your main philosophy is: We're not responsible for anything. Do what
you want. The cosmos doesn't care. Am I right?
On 2026-07-03, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
On 3 Jul 2026 08:17:35 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2026-07-03, Ed P <esp@snet.n> wrote:
Would be interesting to stop back here on earth in 100, 300, 800 years >>>> to see what it is like.
Many of the alternate fuels and methods of travel are far from perfect, >>>> but, the future will need something different than oil based methods. >>>> So, when do we come up with the best solutions? This is not such a bad >>>> time to start.
Support your local chemist! Plastics will go poof too. Can you imagine? >>>Microplastics! Microplastics! Microplastics! Plastic is next.
Ain't styrofoam plastic? I don't care, and neither should you.
Bring back nuclear. That should last for awhile. But! It will run out. >>>We're doomed. We always were.
But life will go on, evolve and become us, once again. Or...there are >>>dimensions that we can't comprehend. We don't know squat.
Your main philosophy is: We're not responsible for anything. Do what
you want. The cosmos doesn't care. Am I right?
Well, the cosmos *doesn't* care. Everybody who says "Save the Earth"
really means "Save the Humans". This mudball will go on after we've
managed to annhilate ourselves.
On 2026-07-03, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Your main philosophy is: We're not responsible for anything. Do what
you want. The cosmos doesn't care. Am I right?
Well, the cosmos *doesn't* care. Everybody who says "Save the Earth"
really means "Save the Humans". This mudball will go on after we've
managed to annhilate ourselves.
It's possible to make plastic from plant sources.
Many of the things we use plastics for can just as easily be made
from other materials.
On 2026-07-03, Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-07-03, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
Your main philosophy is: We're not responsible for anything. Do what
you want. The cosmos doesn't care. Am I right?
Well, the cosmos *doesn't* care. Everybody who says "Save the Earth"
really means "Save the Humans". This mudball will go on after we've
managed to annhilate ourselves.
Nailed it! You're up. Time to go to bed.
On 2026-07-03, Cindy Hamilton <chamilton5280@invalid.com> wrote:
It's possible to make plastic from plant sources.
Many of the things we use plastics for can just as easily be made
from other materials.
Yep, support your local chemist.
On 2026-07-03, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-07-03, Ed P <esp@snet.n> wrote:
Would be interesting to stop back here on earth in 100, 300, 800
years to see what it is like.
Many of the alternate fuels and methods of travel are far from
perfect, but, the future will need something different than oil
based methods. So, when do we come up with the best solutions?
This is not such a bad time to start.
Support your local chemist! Plastics will go poof too. Can you
imagine?
It's possible to make plastic from plant sources.
Many of the things we use plastics for can just as easily be made
from other materials.
Would be interesting to stop back here on earth in 100, 300, 800
years to see what it is like.
On 2026-07-01, Cindy Hamilton <chamilton5280@invalid.com> wrote:
For my part, I'd be happy getting rid of fossil fuels and making
the Middle East irrelevant. That's sufficient reason to embrace renewables.
It'll happen eventually. Someday, someone's going to fire up
the last internal combustion engine for the last time.
Soylent Green will eventually be converted to the equivalent of fossil
fuel. There's just a step-in-front that will be addressed first.
Everything on Earth, useful to man, will run out eventually. I think
it's called entropy. Yo, Duffy, back me up here!
I also leave it to younger and future generations to deal with their
own crises. I'll be gone, and more than amazed, if I still care.
Just bless the fact that you exist. Can you imagine the universal odds against that happening at all?
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
And even someone as stupid as you
should have noticed the air in a chicken
On 7/2/26 1:21 PM, squillage wrote:
On Thu, 2 Jul 2026 13:10:03 -0700
T <T@invalid.invalid> wrote:
On 7/1/26 12:23 PM, squillage wrote:
On Wed, 1 Jul 2026 12:15:09 -0400
Ed P <esp@snet.n> wrote:
On 7/1/2026 11:20 AM, squillage wrote:
On Wed, 1 Jul 2026 09:45:20 -0400What will fuel them? There won't be gasoline without oil.
Ed P <esp@snet.n> wrote:
I've read estimates of around 40 years. Our great grandkids
will never have the fun of driving a big V-8 muscle car.
Look at any classic car auction for clues as to how wrong you
are and will be.
Did someone delude you into thinking all the oil on the planet
will be gone soon?
There will _always_ be oil, be it synthetic (think coal fuel = we
have 400 years of coal reserves) or naturally occuring abiotic
oil.
Every time someone says we are running out, we find a
ton more.
We just broke a deep water drilling record in the
Gulf of America open up more resources yet.
And we have a ton of natural gas too.
Maybe in the year 2750, we will actually run out.
By then we will have mastered hydrogen.
Interesting how the anointed now-a-days mention
electric as an alternative. Hmmmm. BEV's pollute
more in aggregate than do piston, especially
the toxic batteries. And the fuel sources come
from, wait for it, wait for it, fossil
fuels. Coal fired rolling fire bombs are not
the answer.
There are better non toxic batteries that do not catch
fire in our future, but we need a YUGE increase in
electric infrastructure and nuclear power to charge them.
All of which are opposed by the anointed. We
have great new nuclear designs now that won't melt
down now too! The anointed oppose them too.
The solution is to ignore the anointed and let the
market solve the problem. Real, actual fascism, not
what the anointed call everyone who won't bend their
knee to them, is not the answer.
+1
By the year 2750, I would predict that we will
have masters Faster Than Light (FLT) travel,
anti gravity, and fusion power.
And pizzas that do not cause diabetes. But
we will still be arguing over the toppings.
On Fri, 03 Jul 2026 07:18:24 +1000, "Rod Speed"
<rod.speed.aaa@gmail.com> wrote:
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy. Are you
referring to road kill?
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
It's not, blade needle tenderizing (the initial example) is not
"pounding".
And pounding meat in plastic wrap drives any moisture back in.
On Fri, 03 Jul 2026 09:07:54 +1000
Peter Jason <pj@jostle.com> wrote:
On Fri, 03 Jul 2026 07:18:24 +1000, "Rod Speed"
<rod.speed.aaa@gmail.com> wrote:
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy. Are you
referring to road kill?
His mind is squirming like a toad...
squillage <yy@aba.et> wroteFlattening, period.
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
It's not, blade needle tenderizing (the initial example) is not
"pounding".
We had moved on to what happens with a MEAT MALLET
Of course it holds it in.And pounding meat in plastic wrap drives any moisture back in.
Not even possible to drive it back in
On Sat, 04 Jul 2026 01:22:14 +1000, squillage <yy@aba.et> wrote:
On Fri, 03 Jul 2026 09:07:54 +1000
Peter Jason <pj@jostle.com> wrote:
On Fri, 03 Jul 2026 07:18:24 +1000, "Rod Speed"
<rod.speed.aaa@gmail.com> wrote:
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy. Are you
referring to road kill?
His mind is squirming like a toad...
Yours is a steaming turd
Everything on Earth, useful [...] will run out eventually.
I think it's called entropy. Yo, Duffy, back me up here!
Many of the alternate fuels and methods of travel
are far from perfect, but, the future will need
something different than oil based methods.
So, when do we come up with the best solutions?
This is not such a bad time to start.
On 2026-07-03, Ed P wrote:
Many of the alternate fuels and methods of travel
are far from perfect, but, the future will need
something different than oil based methods.
So, when do we come up with the best solutions?
This is not such a bad time to start.
Ed, your fearless leader has already started.
Currently & the foreseen future everyone is
scared to ship oil, even Iran's allies given
how disorganized and 'hopped-up' on God
their 'coast guard' is.
Thus fuel prices are up (& worse hard to predict).
Thus the oil stays in the ground until it's
value is enough for China to build a pipeline
via Afghanistan. Or 1 to 6 other countries
ending in 'stan'; with extra pipelines to
Russia or India if they want to help pay.
On 2026-07-03, Ed P wrote:
Many of the alternate fuels and methods of travel
are far from perfect, but, the future will need
something different than oil based methods.
So, when do we come up with the best solutions?
This is not such a bad time to start.
Ed, your fearless leader has already started.
Currently & the foreseen future everyone is
scared to ship oil, even Iran's allies given
how disorganized and 'hopped-up' on God
their 'coast guard' is.
Thus fuel prices are up (& worse hard to predict).
Thus the oil stays in the ground until it's
value is enough for China to build a pipeline
via Afghanistan. Or 1 to 6 other countries
ending in 'stan'; with extra pipelines to
Russia or India if they want to help pay.
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
It's not, blade needle tenderizing (the initial example) is not
"pounding".
We had moved on to what happens with a MEAT MALLET
And pounding meat in plastic wrap drives any moisture back in.
Not even possible to drive it back in
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
It's not, blade needle tenderizing (the initial example) is not
"pounding".
We had moved on to what happens with a MEAT MALLET
And pounding meat in plastic wrap drives any moisture back in.
Not even possible to drive it back in
The only good meat that gives it's own gravy can only be bought in
Sydney from a Halal butcher.
Up to mid 1980's Australian beef was the worlds best.
After cooking steak, put sliced onion in pan juices with two runny
fried cage eggs delicious.
Now regular butcher sell steaks no (juices) blood,
tough, if you want gravy they push a horrible plastic version.
Petzl <petzlx@gmail.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
It's not, blade needle tenderizing (the initial example) is not
"pounding".
We had moved on to what happens with a MEAT MALLET
And pounding meat in plastic wrap drives any moisture back in.
Not even possible to drive it back in
The only good meat that gives it's own gravy can only be bought in
Sydney from a Halal butcher.
Bullshit
Up to mid 1980's Australian beef was the worlds best.
Bullshit
After cooking steak, put sliced onion in pan juices with two runny
fried cage eggs delicious.
I do my steaks on those heavy cast iron platters under the grill,
and you eat the steak from that with it on a wooden base that has
a carved out bit in the middle, with veg addedso there is no pan
Now regular butcher sell steaks no (juices) blood,
Doesn't happen with out butchers and they aren't halal
tough, if you want gravy they push a horrible plastic version.
I never put gravy on steak, only on roast lamb and roast beef
Rod Speed <rod.speed.aaa@gmail.com> wrote
Petzl <petzlx@gmail.com> wrote
The only good meat that gives it's own gravy can only be bought in
Sydney from a Halal butcher.
Bullshit
Up to mid 1980's Australian beef was the worlds best.
Bullshit
After cooking steak, put sliced onion in pan juices with two runny
fried cage eggs delicious.
I do my steaks on those heavy cast iron platters under the grill,
and you eat the steak from that with it on a wooden base that has
a carved out bit in the middle, with veg addedso there is no pan
I'm talking about the Islamic capital of the World SYDNEY, NSW.
Now regular butcher sell steaks no (juices) blood,
Doesn't happen with our butchers and they aren't halal
Maybe Griffith, NSW still has non-Halal abattoirs.
NSW's are run by Infidel idiots,
Halal butchers don't buy there meat.
tough, if you want gravy they push a horrible plastic version.
I never put gravy on steak, only on roast lamb and roast beef
Does the roast Lamb make it's own gravy,
like steaks used to?
I love roast lamb
but never cook it,
might try in my Air-Fryer to see how I go.
The pub usually sell roast Lamb Sunday's quiet cheap and delicious,
the gravy though is not genuine, Mom used to drain thefatm the
black/red bits left were enough to make gravy,
On Sat, 04 Jul 2026 11:07:03 +1000, "Rod Speed"[]
<rod.speed.aaa@gmail.com> wrote:
Petzl <petzlx@gmail.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
On 2026-07-01 1:16 p.m., Cindy Hamilton wrote:
On 2026-07-01, Dave Smith <adavid.smith@sympatico.ca> wrote:
I live in the middle of the Niagara Peninsula and am just south of the
southern most point of glaciation about 15,000 years ago. The glacier
was so big it dumped a huge amount of sand and gravel that it had pushed >>> hundreds and hundreds of miles. The ice cap has been receding ever
since. I am not denying climate change or the possible contribution of
man and industry, just pointing out that it has been going on for
thousands and thousands of years.
Slowly for thousands and thousands of years. More quickly for
the past couple of hundred.
If I were better at math I would be able to explain it better but it
makes sense to me that when you have a huge cap of ice melting at a
fairly constant rate the rate at which it recedes increases as the cap
gets smaller.
Mike Duffy wrote on 7/3/2026 5:01 PM:
On 2026-07-03, Ed P wrote:
Many of the alternate fuels and methods of travel
are far from perfect, but, the future will need
something different than oil based methods.
So, when do we come up with the best solutions?
This is not such a bad time to start.
Ed, your fearless leader has already started.
Currently & the foreseen future everyone is
scared to ship oil, even Iran's allies given
how disorganized and 'hopped-up' on God
their 'coast guard' is.
Thus fuel prices are up (& worse hard to predict).
Thus the oil stays in the ground until it's
value is enough for China to build a pipeline
via Afghanistan. Or 1 to 6 other countries
ending in 'stan'; with extra pipelines to
Russia or India if they want to help pay.
Think Dummy! Eventually, Trump will take any and all oil that any
country posesses.
Every drop.
the rate of change is clearly and notably faster. this isHere's your most important "rate of change" - study it: https://dailygalaxy.com/2024/11/magnetic-north-pole-shifts-in-an-unprecedented-ways-never-seen-before-by-scientists/
an actual record of data going back quite a long time. check
out ice-core records.
many current life forms can not relocate or change fastLike they said about polar bears? https://abcnews.com/International/polar-bear-population-thriving-despite-drastic-sea-ice/story?id=129601330
enough to cope with this rate of change in heat levels.
the lack of fresh water in many places is also very hardWhich places?
to cope with when heat levels rise so fast.
crop failures,Actually northern latitude crop production is INCREASING with glo-bull worming... https://agriculture.canada.ca/en/environment/climate-change/climate-change-impacts-agriculture
famines and fires all make things a lot harder when there
are so many more mouths to feed.
add in that a lot ofThat is utter BULLSHITE!
people must have their carnivorous pets (and some people
have more than one) it is even a worse burden on the system.
On 2026-07-03, Leonard Blaisdell wrote:
Everything on Earth, useful [...] will run out eventually.
I think it's called entropy. Yo, Duffy, back me up here!
Sorry to bring it up, but you have it exactly backwards.
It's 'negentropy' the Universe will run out of.
(Difference between energy in a system and max possible energy.)
But I think that's what you meant anyways. Everything the
same temperature about a half-dozen Kelvin.
Unless we get sucked in to a black hole big enough that we see it
as having our whole Solar System popping out into a young Universe.
On 2026-07-03, Ed P wrote:Thsi is not true.
Many of the alternate fuels and methods of travel
are far from perfect, but, the future will need
something different than oil based methods.
So, when do we come up with the best solutions?
This is not such a bad time to start.
Ed, your fearless leader has already started.
Currently & the foreseen future everyone is
scared to ship oil, even Iran's allies given
how disorganized and 'hopped-up' on God
their 'coast guard' is.
Thus fuel prices are up (& worse hard to predict).The pipelines are already there and still under capacity:
Thus the oil stays in the ground until it's
value is enough for China to build a pipeline
via Afghanistan. Or 1 to 6 other countries
ending in 'stan'; with extra pipelines to
Russia or India if they want to help pay.
I wonder of China is ruthless enough to do what would need to be done
to gain control enough to get a pipe line approved <?> built and
maintained to transport that oil. It is a nation of people who pride themselves on their resolve not to be dominated by outsiders.
Which means it reduces the volume, fuckwit"AI Overview
Who cares ?"AI Overview
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose (which
can average 15% to 25% of the meat's weight) happens during the cooking process itself, not from the mallet.
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose
(which can average 15% to 25% of the meat's weight) happens during
the cooking process itself, not from the mallet.
So it is agreeing with my statement that there is
a big drop in the volume of what you get to eat
Great footshot, you can fall over now
On Sat, 04 Jul 2026 12:34:48 +1000
Petzl <petzlx@gmail.com> wrote:
[]
Not a lot of vegan info here.
fu drops afv
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose
(which can average 15% to 25% of the meat's weight) happens during
the cooking process itself, not from the mallet.
So it is agreeing with my statement that there is
a big drop in the volume of what you get to eat
NOT based on tenderizing (your initial claim),
--- Synchronet 3.21d-Linux NewsLink 1.2Great footshot, you can fall over now
Dave Smith wrote:
On 2026-07-01 1:16 p.m., Cindy Hamilton wrote:
On 2026-07-01, Dave Smith <adavid.smith@sympatico.ca> wrote:
I live in the middle of the Niagara Peninsula and am just south of the >>>> southern most point of glaciation about 15,000 years ago. The glacier
was so big it dumped a huge amount of sand and gravel that it had pushed >>>> hundreds and hundreds of miles. The ice cap has been receding ever
since. I am not denying climate change or the possible contribution of >>>> man and industry, just pointing out that it has been going on for
thousands and thousands of years.
Slowly for thousands and thousands of years. More quickly for
the past couple of hundred.
If I were better at math I would be able to explain it better but it
makes sense to me that when you have a huge cap of ice melting at a
fairly constant rate the rate at which it recedes increases as the cap
gets smaller.
congratulations for ignoring the point completely...
the rate of change is clearly and notably faster. this is
an actual record of data going back quite a long time. check
out ice-core records.
2 plus 2 is 4. Did I nail it too?
On 2026-07-03, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
Support your local chemist! Plastics will go poof too. Can you imagine?
It's possible to make plastic from plant sources.
Many of the things we use plastics for can just as easily be made
from other materials.
On 2026-07-03, Nicolas Edme Restif de La Bretonne <restif@invalid.invalid> wrote:
2 plus 2 is 4. Did I nail it too?
No! 2 plus 2 equals 4. Big difference.
No! 2 plus 2 equals 4. Big difference.
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose
(which can average 15% to 25% of the meat's weight) happens
during the cooking process itself, not from the mallet.
So it is agreeing with my statement that there is
a big drop in the volume of what you get to eat
NOT based on tenderizing (your initial claim),
You don't get that reduction in volume
On Sun, 05 Jul 2026 10:19:22 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose
(which can average 15% to 25% of the meat's weight) happens
during the cooking process itself, not from the mallet.
So it is agreeing with my statement that there is
a big drop in the volume of what you get to eat
NOT based on tenderizing (your initial claim),
You don't get that reduction in volume
True.
Volume remains unchanged by pounding.
On 7/5/2026 8:12 AM, squillage wrote:Are you dense as Hell?
On Sun, 05 Jul 2026 10:19:22 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose
(which can average 15% to 25% of the meat's weight) happens
during the cooking process itself, not from the mallet.
So it is agreeing with my statement that there is
a big drop in the volume of what you get to eat
NOT based on tenderizing (your initial claim),
You don't get that reduction in volume
True.
Volume remains unchanged by pounding.
Pounding can compress things, thus reducing the volume. Do you have
actual testing and displacement data on this?
On Sun, 5 Jul 2026 08:44:04 -0400
Ed P <esp@snet.n> wrote:
On 7/5/2026 8:12 AM, squillage wrote:
On Sun, 05 Jul 2026 10:19:22 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
"AI Overview
The
Real Cause of Moisture LossIn most cases, the moisture you lose
(which can average 15% to 25% of the meat's weight) happens
during the cooking process itself, not from the mallet.
So it is agreeing with my statement that there is
a big drop in the volume of what you get to eat
NOT based on tenderizing (your initial claim),
You don't get that reduction in volume
True.
Volume remains unchanged by pounding.
Pounding can compress things, thus reducing the volume. Do you have
actual testing and displacement data on this?
Are you dense as Hell?
READ IT AGAIN:
AI Overview
No, pounding meat out does not reduce its
volume.
Because volume is the measure of the actual space the meat
occupies, flattening it simply displaces the mass into a wider, thinner shape.
The meat remains the same weight, density, and volume—it just
covers more surface area.
Pounding is a popular mechanical tenderization
technique designed to:
Tenderize:
Physically breaks down tough muscle
fibers and connective tissue for a softer bite.Ensure even cooking: Eliminates the naturally tapered ends of cuts like chicken breasts so
the entire piece cooks at the same rate without drying out the
edges.Reduce cook time: Flattening a thick piece of meat drastically
reduces the time it takes to fully cook.
You are making assumptions. Yes, the weight remains the same, theNo, changing shape does nto alter volume.
shape will change, but, does it compress? If so, displacement is
changed and reduced.
On Sun, 5 Jul 2026 11:11:47 -0400
Ed P <esp@snet.n> wrote:
You are making assumptions. Yes, the weight remains the same, the
shape will change, but, does it compress? If so, displacement is
changed and reduced.
No, changing shape does nto alter volume.
You are denying fully vetted and accepted reality.
Bad play.
"AI Overview
No, pounding meat out does not reduce its
volume.
Because volume is the measure of the actual space the meat
occupies, flattening it simply displaces the mass into a wider, thinner shape.
The meat remains the same weight, density, and volume—it just
covers more surface area."
squillage <yy@aba.et> wrote:
On Sun, 5 Jul 2026 17:15:26 -0400
Ed P <esp@snet.n> wrote:
On 7/5/2026 3:23 PM, squillage wrote:
On Sun, 5 Jul 2026 15:08:45 -0400
Ed P <esp@snet.n> wrote:
On 7/5/2026 2:38 PM, squillage wrote:
On Sun, 5 Jul 2026 11:11:47 -0400
Ed P <esp@snet.n> wrote:
You are making assumptions. Yes, the weight remains the
same, the shape will change, but, does it compress? If so,
displacement is changed and reduced.
No, changing shape does nto alter volume.
You are denying fully vetted and accepted reality.
Bad play.
"AI Overview
No, pounding meat out does not reduce its
volume.
Because volume is the measure of the actual space the meat
occupies, flattening it simply displaces the mass into a
wider, thinner shape.
The meat remains the same weight, density, and volume—it just
covers more surface area."
While that is mostly true, there is no mention of compression.
What do you think "flattening" is?
That
changes displacement.
No it doesn't.
Pound a loaf of bread and see if it is the same volume.
Bread is heavily composed of air.
AI Overview
"No, a flattened loaf does not have
the same volume. Because bread is a porous, air-filled
structure, flattening it compresses the gas pockets, which
reduces its overall volume and makes it denser."
Try some AI:Meat is not an "air-filled structure", now is it?
No gas pockets either.
Are you a total idiot, or just playing one here?
I guess you never had a physics course
AI Overview:
Yes, meat is fundamentally a cellular food. Meat consists of
muscle fibers, fat cells, and connective tissues, which are all
composed of animal cells.Conventional Meat: Derived from the
muscles and tissues of animals, which are complex structures of cells.Cultivated (Lab-Grown) Meat: A form of "cellular
agriculture" where meat is produced by cultivating animal cells
directly in a controlled environment, such as a bioreactor. These
cells are then harvested and, in some cases, grown on edible
scaffolding to mimic the structure of conventional muscle tissues
Air = missing.
Gas= missing.
Your brain = missing.
Try this: Measure the density of your meat in water.
(Remember "Eureka", Archimedes?) Then pound your meat with a
meat tenderizer hammer. Don't hold back. Then measure the
density again.
Why does that happen? Well, look at your tender meat under
the microscope, and tell us where the boundary is between meat
and air/water.
Roger Rhino <not@my.home> wrote:
squillage <yy@aba.et> wrote:
Ed P <esp@snet.n> wrote:
On 7/5/2026 3:23 PM, squillage wrote:
Ed P <esp@snet.n> wrote:
On 7/5/2026 2:38 PM, squillage wrote:
No, pounding meat out does not reduce its
volume.
Because volume is the measure of the actual space the meat
occupies, flattening it simply displaces the mass into a
wider, thinner shape.
The meat remains the same weight, density, and volumeit just
covers more surface area."
While that is mostly true, there is no mention of compression.
What do you think "flattening" is?
That
changes displacement.
No it doesn't.
Pound a loaf of bread and see if it is the same volume.
Bread is heavily composed of air.
AI Overview
"No, a flattened loaf does not have
the same volume. Because bread is a porous, air-filled
structure, flattening it compresses the gas pockets, which
reduces its overall volume and makes it denser."
Meat is not an "air-filled structure", now is it?
No gas pockets either.
Are you a total idiot, or just playing one here?
I guess you never had a physics course
AI Overview:
Yes, meat is fundamentally a cellular food. Meat consists of
muscle fibers, fat cells, and connective tissues, which are all composed of animal cells.Conventional Meat: Derived from the
muscles and tissues of animals, which are complex structures of cells.Cultivated (Lab-Grown) Meat: A form of "cellular
agriculture" where meat is produced by cultivating animal cells directly in a controlled environment, such as a bioreactor. These
cells are then harvested and, in some cases, grown on edible scaffolding to mimic the structure of conventional muscle tissues
Air = missing.
Gas= missing.
Your brain = missing.
Try this: Measure the density of your meat in water.
(Remember "Eureka", Archimedes?) Then pound your meat with a
meat tenderizer hammer. Don't hold back. Then measure the
density again.
Why does that happen? Well, look at your tender meat under
the microscope, and tell us where the boundary is between meat
and air/water.
Try some AI:
AI Overview
Pounding meat does not inherently make it
lose its internal moisture.
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