Seibertron.com Energon Pub Forums

Ironhidensh wrote:

megatronus wrote:Just... sigh.

Ah, I didn't know you could sigh for a living.

I would RULE at that job!

I'm disabaled.

I'm a rocket scientist

Actually, I am an engineer working at an aircraft modification company as a Mass Properties analyst. Among other duties, I get to weigh the airplanes. I also analyze our mods for weight & balance impacts.

And this Thursday (August 6), I will have been here for 3 years!

Apparently to most on here.......I'm a Troll!

Even if they don't say it.......they sure as hell think it!

Stuartmaximus wrote:Apparently to most on here.......I'm a Troll!

Even if they don't say it.......they sure as hell think it!

I don't.

Burn wrote:

Stuartmaximus wrote:Apparently to most on here.......I'm a Troll!

Even if they don't say it.......they sure as hell think it!

I don't.

Aww thanks

I said most......not all

+ I doubt they would come out & reveal themselves, they'd rather stick to the shadows.....kinda like G1 Ravage.

What I do think is you seem to be seeing stuff that isn't there. I haven't seen any posts from you to indicate ANY trolling nature, nor have I seen any posts directed towards you that would indicate others think that way about you.

Burn wrote:What I do think is you seem to be seeing stuff that isn't there. I haven't seen any posts from you to indicate ANY trolling nature, nor have I seen any posts directed towards you that would indicate others think that way about you.

Sometimes it's what you DON'T see that can also indicate things! + do you honestly believe they'd be stupid enough to leave a physical post directed towards me about trolling? & then leave themselves open for a possible kick or ban! I think not.

Stuartmaximus wrote:

Burn wrote:What I do think is you seem to be seeing stuff that isn't there. I haven't seen any posts from you to indicate ANY trolling nature, nor have I seen any posts directed towards you that would indicate others think that way about you.

Sometimes it's what you DON'T see that can also indicate things! + do you honestly believe they'd be stupid enough to leave a physical post directed towards me about trolling? & then leave themselves open for a possible kick or ban! I think not.

Nemesis Maximo wrote:

Stuartmaximus wrote:

Burn wrote:What I do think is you seem to be seeing stuff that isn't there. I haven't seen any posts from you to indicate ANY trolling nature, nor have I seen any posts directed towards you that would indicate others think that way about you.

Sometimes it's what you DON'T see that can also indicate things! + do you honestly believe they'd be stupid enough to leave a physical post directed towards me about trolling? & then leave themselves open for a possible kick or ban! I think not.

Maybe so! but you can't disprove what I said, can you?

Stuartmaximus wrote:

Burn wrote:What I do think is you seem to be seeing stuff that isn't there. I haven't seen any posts from you to indicate ANY trolling nature, nor have I seen any posts directed towards you that would indicate others think that way about you.

Sometimes it's what you DON'T see that can also indicate things! + do you honestly believe they'd be stupid enough to leave a physical post directed towards me about trolling? & then leave themselves open for a possible kick or ban! I think not.

I wouldn't call it stupidity, I know there's a few out there who have no problem attacking people regardless of consequences.

But seriously, this isn't the thread for it. Let's stick to our actual jobs not what people may or may not think of each other.

Burn wrote:

Stuartmaximus wrote:

Burn wrote:What I do think is you seem to be seeing stuff that isn't there. I haven't seen any posts from you to indicate ANY trolling nature, nor have I seen any posts directed towards you that would indicate others think that way about you.

Sometimes it's what you DON'T see that can also indicate things! + do you honestly believe they'd be stupid enough to leave a physical post directed towards me about trolling? & then leave themselves open for a possible kick or ban! I think not.

I wouldn't call it stupidity, I know there's a few out there who have no problem attacking people regardless of consequences.

But seriously, this isn't the thread for it. Let's stick to our actual jobs not what people may or may not think of each other.

Aye, true enough, you should have a rant page set up! so that we can let rip....on there.

I believe that's called Facebook/Twitter.

Va'al wrote:I believe that's called Facebook/Twitter.

You do realise that this website has a Facebook page(dunno if there's a Twitter page for it or not?). I doubt you'd want people ranting on there also

School begins on the 1st for me. Got a full load of classes I'm really psyched about! US History, electronics, culinary arts, honors American literature (eh on that one), and entrepreneurship/engraving. But I got landed in geometry with the only teacher in my school that nobody, and I repeat, nobody likes for personality or teaching style.

Madeus Prime wrote:[...]culinary arts

Now you're speaking my language. Do go on. I'm a Certified Culinarian, you know.

Nemesis Maximo wrote:

Madeus Prime wrote:[...]culinary arts

Now you're speaking my language. Do go on. I'm a Certified Culinarian, you know.

And I'm a non-certified culinarian tester.
aka I'm fat because I eat too much

Nemesis Maximo wrote:Now you're speaking my language. Do go on. I'm a Certified Culinarian, you know.

I was afraid when I signed up that the class was going to be a bore, like "here's the correct internal temperature to cook meat to" and "how to tell if the egg is boiled" stuff I've known since I was 7. But, even though the first few weeks are dedicated to common-sense food prep safty, your final in that class is to cook a 4-5 course meal for your teacher, some faculty and the principle. Nobody's had food poisoning yet, so thumbs up there! Second semester I also get a baking class (not just cake, croissants and pastries!) and world studies.

Madeus Prime wrote:

Nemesis Maximo wrote:Now you're speaking my language. Do go on. I'm a Certified Culinarian, you know.

I was afraid when I signed up that the class was going to be a bore, like "here's the correct internal temperature to cook meat to" and "how to tell if the egg is boiled" stuff I've known since I was 7. But, even though the first few weeks are dedicated to common-sense food prep safty, your final in that class is to cook a 4-5 course meal for your teacher, some faculty and the principle. Nobody's had food poisoning yet, so thumbs up there! Second semester I also get a baking class (not just cake, croissants and pastries!) and world studies.

Now, are you talking college, or is this still high school?

Nemesis Maximo wrote:

Madeus Prime wrote:

Nemesis Maximo wrote:Now you're speaking my language. Do go on. I'm a Certified Culinarian, you know.

I was afraid when I signed up that the class was going to be a bore, like "here's the correct internal temperature to cook meat to" and "how to tell if the egg is boiled" stuff I've known since I was 7. But, even though the first few weeks are dedicated to common-sense food prep safty, your final in that class is to cook a 4-5 course meal for your teacher, some faculty and the principle. Nobody's had food poisoning yet, so thumbs up there! Second semester I also get a baking class (not just cake, croissants and pastries!) and world studies.

Now, are you talking college, or is this still high school?

Surprisingly, high school. We got a very good Culinary Arts teacher.

Madeus Prime wrote:

Nemesis Maximo wrote:

Madeus Prime wrote:

Nemesis Maximo wrote:Now you're speaking my language. Do go on. I'm a Certified Culinarian, you know.

I was afraid when I signed up that the class was going to be a bore, like "here's the correct internal temperature to cook meat to" and "how to tell if the egg is boiled" stuff I've known since I was 7. But, even though the first few weeks are dedicated to common-sense food prep safty, your final in that class is to cook a 4-5 course meal for your teacher, some faculty and the principle. Nobody's had food poisoning yet, so thumbs up there! Second semester I also get a baking class (not just cake, croissants and pastries!) and world studies.

Now, are you talking college, or is this still high school?

Surprisingly, high school.

Impressive.

We got a very good Culinary Arts teacher.

Most impressive.

YOU can impress the chef with the knowledge I'm about to impart unto you. Nappe (Nap-ay) is the desired consistency for many soups and 4/5 of the mother sauces; it is a French term meaning "to the spoon." Basically, if you dip a spoon into the sauce, the sauce itself should fall from the spoon, but leave enough of a coat on the spoon to be able to taste it. Too runny, and the sauce will be like water, leaving nothing on the spoon. Too thick, and you'll have a custard on your hands.

Once you actually see it in action, it makes a lot more sense than just reading the ramblings of some dude on the internet.

Always remember the importance of having Mise en Place (Meese en Plahss), another French term meaning "Everything in it's Place." This means having all the ingredients necessary for a given recipe laid out in front of you BEFORE you actually start the recipe. Collect everything before starting, and then get everything into the proper amounts. This ensures that everything is done more efficiently.

And never, ever ever EVER use a knife to cut something ON STAINLESS STEEL. This will damage the blade and you will lose the edge. Let me tell you, my friend, it's not fun to sharpen all your knives because some jackhole decided not to use a cutting board.

Remember those tips, and you have two of the most important (IMO) pieces of info, plus a third bit of fun trivia, to the world of food. And if you need any help with the class, hit me up.

Currently I'm employed as a junior account manager by an IT company that specialized in business software. I use the word employed lightly, as I haven't actually worked since May, when I was diagnosed with lymphoma and started my treatments. I'm currently going through the last couple doses of chemotherapy (with excellent results so far, although the side effects have certainly been debilitating) before hopefully moving back to Toronto later this year/early next year where I'll be wrapping up my graduate studies (History PhD) while working as a teaching assistant.

Nemesis Maximo wrote:YOU can impress the chef with the knowledge I'm about to impart unto you. Nappe (Nap-ay) is the desired consistency for many soups and 4/5 of the mother sauces; it is a French term meaning "to the spoon." Basically, if you dip a spoon into the sauce, the sauce itself should fall from the spoon, but leave enough of a coat on the spoon to be able to taste it. Too runny, and the sauce will be like water, leaving nothing on the spoon. Too thick, and you'll have a custard on your hands.

Ah, that I did know , might I add, my mom, despite her flaws and personality, is an incredible cook and I've inherited the natural instinct for knowing such things. I didn't know the actual term for nappe though.

Nemesis Maximo wrote:Always remember the importance of having Mise en Place (Meese en Plahss), another French term meaning "Everything in it's Place." This means having all the ingredients necessary for a given recipe laid out in front of you BEFORE you actually start the recipe. Collect everything before starting, and then get everything into the proper amounts. This ensures that everything is done more efficiently.

Also another thing I always do, although usually if I'm making something up as I go along (say a marinade) I'll be a bit eclectic in my selection.

Nemesis Maximo wrote:And never, ever ever EVER use a knife to cut something ON STAINLESS STEEL. This will damage the blade and you will lose the edge. Let me tell you, my friend, it's not fun to sharpen all your knives because some jackhole decided not to use a cutting board.

That I guessed but didn't know, mainly because our kitchen doesn't feature stainless steel.

Nemesis Maximo wrote:Remember those tips, and you have two of the most important (IMO) pieces of info, plus a third bit of fun trivia, to the world of food. And if you need any help with the class, hit me up.

Will do, keep up the sage advice and you might earn my legendary Better-than-Beacon-Hill cookies...

Madeus Prime wrote:

Nemesis Maximo wrote:And never, ever ever EVER use a knife to cut something ON STAINLESS STEEL. This will damage the blade and you will lose the edge. Let me tell you, my friend, it's not fun to sharpen all your knives because some jackhole decided not to use a cutting board.

That I guessed but didn't know, mainly because our kitchen doesn't feature stainless steel.

But not just Stainless, any kind of metal really. And also glass. Glass cutting boards, while popular in the late 80s, are probably worse than metal in their knife-ruining abilities, plus they have a tendency to shatter. Glass is not tasty.

Nemesis Maximo wrote:And also glass. Glass cutting boards, while popular in the late 80s, are probably worse than metal in their knife-ruining abilities, plus they have a tendency to shatter. Glass is not tasty.

Seriously? People actually used glass cutting boards? Then again, it was the 80s...but still, I never saw a glass cutting board. What a stupid idea.