BB.COM members hiding in another forum

[davesporty]

Does anyone know of www.strengthmill.com?

it's where the same old idiots from here hang out to bad mouth everyone at bb.com off.

The supermoderator there, is really someone from bb.com and they also slag off bb.com mods.

Take a look especially at the first post from "Misanthrope"

[killinmesmalls]

who would want to post in any other forum when the traffic and community of this one is superb?

[MAGnitude]

Originally Posted by davesporty

Does anyone know of www.strengthmill.com?

it's where the same old idiots from here hang out to bad mouth everyone at bb.com off.

The supermoderator there, is really someone from bb.com and they also slag off bb.com mods.

Take a look especially at the first post from "Misanthrope"

French fries have numerous variants, from "thick-cut" to "shoestring", "joe joes", "crinkle", "curly" and many other names. They can also be coated with breading and spices, which include garlic powder, onion powder, black pepper, paprika and salt to create "seasoned fries", or cut thickly with the skin left on to create potato wedges, or without the skin to create "steak fries", essentially the American equivalent of the British "chip". Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".

In France, the thick-cut fries are called 'pommes Pont-Neuf'[20] or simply 'pommes frites', about 10 mm; thinner variants are 'pommes allumettes' (matchstick potatoes), ?7 mm, and 'pommes pailles' (potato straws), 3-4 mm (roughly ⅜, ? and ⅛ inch respectively). The two-bath technique is standard (Bocuse). 'Pommes gaufrettes' or "waffle-cut potatoes" are not typical French fried potatoes, but actually crisps obtained by quarter turning the potato before each next slide over a grater and deep-frying just once.[21]

A Belgian chef patented "steppegras" ('prairie grass'), his variety of extremely thin-cut French fried potatoes developed in 1968 while working in Germany. The name refers to a dish including its particular sauce, and to his restaurant.[22]

In the British Isles, Australia and elsewhere, the term "French fries" is only used by fast-food restaurants serving narrow-cut (shoestring) fries. Traditional "chips" in the United Kingdom are usually cut much thicker, typically between ⅜ and ? inches (9.5-13 mm) square in cross-section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content. Chips are part of the popular British take-away dish fish and chips. In Australia, the UK, Ireland, and New Zealand, few towns are without a chip shop (colloquially, a chippie/chippy).

[edit] Cooking
French fries cooking
French fries cooking
French fries draining after cooking
French fries draining after cooking
Fries prepared at a restaurant with thermostat temperature control. (The lack of bubbles in oil indicates an oil temperature of less than 120 ?C)
Fries prepared at a restaurant with thermostat temperature control. (The lack of bubbles in oil indicates an oil temperature of less than 120 ?C)

Some home cooks who prepare French fries from scratch cook them a single time in a generous amount of oil pre-heated to a temperature around 375 ?F (190 ?C, medium to high heat power dial settings depending on the amount of fries to available fryer heat power) until they are golden and slightly crisp. The method recommended by most cookbooks, and used by many restaurants, especially those reputed to have excellent French fries, cook them in two stages: first at a thermostat temperature at around 350 ?F (177 ?C), until the fries are nearly cooked but limp, still pale and not too dried; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 ?F (190 ?C), fries are fried again until they are golden and crisp, which normally takes less than a minute. A third method, attributed to the celebrated French chef Jo?l Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally.[23] This chef mainly uses a more traditional style after blanching (boiling, but not over cooking in water) the cut potatoes in boiling water.[24]

The Belgian way of cooking 'frites' is generally in two stages.

First the peeled and lengthwise crisscross cut potatoes are 'pre-fried' ('voorgebakken' in Dutch) for about 7 to 12 minutes in oil or ? traditionally ? beef dripping preheated to about 130 to 186 ?C (medium-low to medium-high heat power dial settings depending on the amount of fries to oil and moisture removed by previous cooking time to allow the oil to cool), to cook the inner part without burning the outside, while some of the moisture is driven out and where the fragrance starts to develop. When the fries are added to the oil, the oil at first cools quickly (cooling dependng on amount of fries and previous cooking time) and is quickly kept at secret values (98 ?C to 122 ?C for relatively long cooking times) to prevent the potatoes from burning. The fries stay a pale beige to yellow color and not too dry when finished at this stage. The fries would not be burned with brown patches at this stage. Then they are taken out, tossed to avoid clumping, and generally allowed to cool down and dry for at least 30 minutes to make the fries more crispy. This intermediate product can be either frozen for 'instant' deep-frying later, or as several batches of 'pre-fried' fries prepared (e.g., when fries stands are opened for the day, or at home ahead of a company of guests) for rapid frying and almost simultaneously serving later.
The second stage where the cooked flavor is achieved involves frying for about two to five minutes in oil or beef fat preheated to 175 to 195 ?C (as high as the oil or fat can safely stand, but without burning the fries before this time period: a too high temperature breaks it down to rather poisonous compounds) depending on the initial temperature of the fries. The (cool) batches must be small enough relative to the quantity of oil or fat for its preheated temperature to stay sufficiently high (125 ?C to 160 ?C depending on moisture cooked out from previous cooking time) already during the first half minute of the frying process. Generally the cook is guided more by the color of the product than by timing; and by experience with the particular variety of potato. As a rule-of-the-thumb, one might wait until the fries start to float near the surface. The oil temperature must reach specific values (115 ?C to 125 ?C for long cooking times, or 155 ?C to 165 ?C for short cooking times) for a specific amount of time after the fries has been precooked. The cooking task is to get sufficient cooking time (9 to 16 minutes) without allowing the fries to become too greasy. Can avoid the fries from becoming too greasy by cooking it at high oil temperatures at the start of the pre-cooking; once this stage has been achieved, the fries will not get much greasier when cooking for longer times later. Once more the fries are sturdily tossed and preferably also kind of centrifuged (vigorously swerving the batch around in a wide recipient, in the shape of the base of a cone upside down, held in front of the cook's belly ? common for professional batch frying), and shortly tossed again ? thus removing excessive fattiness and preventing loss of the outer crispness.
Ideally, the fries have a golden to golden-brown appearance and a bite through the crispy outside reveals a soft inside. For a given depth of the crispy crust, the balance with the soft cooked potato inside is determined by the thickness; no less than 13 mm traditionally to 10 mm towards the end of the 20th century, before frying, are typical for Belgium. Some restaurants may cut as thin as 5 mm. In a good professional friterie stand, the cut is done in a single action by driving the whole peeled potato standing vertically, through a horizontal raster of crosswise sharp blades. This easily removable (for cleaning) and exchangeable set of blades defines the thickness of the frites.

Typically for U.S. fast-food restaurants, is a preparation prior to cooking:

In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar carmelizes in the cooking fat, producing the golden color customers expect. Without it, the fries would be nearly the same color outside as inside: pasty yellow. Smith believes that McDonald's also sugar-coats its fries. McDonalds was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. The secret oil temperature(s) was assumed to be such that the color of the fries would still be a pale beige before the final frying. The final frying time seems to be less than a few minutes at higher oil temperatures. The fries appear to contain beef lard, or shortening. [25]

[edit] Accompaniments
Chili-cheese fries
Chili-cheese fries

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably tomato sauce, ketchup, curry, curry ketchup (mildly hot mix of the former), hot or chili sauce, mustard, mayonnaise, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, or honey.[26][27]

[joker111]

Originally Posted by davesporty

Does anyone know of www.strengthmill.com?

it's where the same old idiots from here hang out to bad mouth everyone at bb.com off.

The supermoderator there, is really someone from bb.com and they also slag off bb.com mods.

Take a look especially at the first post from "Misanthrope"

shut up you troll

[Atreyu_Fan]

oh hai thar davesporty hows vuch going?

[davesporty]

Originally Posted by joker111

shut up you troll

Calling someone a troll is a bannable offence.

Watch your language in future.

[davesporty]

Originally Posted by Atreyu_Fan

oh hai thar davesporty hows vuch going?

What a strange thing to say, get to to point,this will be interesting as i know alot of others here and not just one person.

You tell me,how is he?

[Atreyu_Fan]

Originally Posted by davesporty

What a strange thing to say, get to to point,this will be interesting as i know alot of others here and not just one person.

You tell me,how is he?

lol your like a celebrity man ! ... we all know of you , you are spoken of often the fabled davesporty

[davesporty]

Originally Posted by Atreyu_Fan

lol your like a celebrity man ! ... we all know of you , you are spoken of often the fabled davesporty

Good for you,now stop ruining this thread.

It's called flamebaiting what you are doing.Get out of this thread.

[Atreyu_Fan]

Originally Posted by davesporty

Good for you,now stop ruining this thread.

It's called flamebaiting what you are doing.Get out of this thread.

i have no idea what flamebaiting is lol but im 100% serious lol

[jedi-dude]

Just had a quick look and there was a new thread from Richie_Awesome. I'm staying away!!!!

[davesporty]

Originally Posted by creampuff17

who would want to post in any other forum when the traffic and community of this one is superb?

God knows,

i guess they are stealing members from bb.com and use it as a place to badmouth others off.I stumbled upon the forum by accident and i am glad i did.

[CLK-GTR]

do you piss everyone off over there too?

[Atreyu_Fan]

Originally Posted by CLK-GTR

do you piss everyone off over there too?

from a post i read he pissed the "super mod" off lol

[davesporty]

Originally Posted by CLK-GTR

do you piss everyone off over there too?

Stick to the topic and reply accordingly without getting personal is that possible with you?

[davesporty]

Originally Posted by Atreyu_Fan

from a post i read he pissed the "super mod" off lol

That was my intention,anyway he is a member here and had nothing better to do than spread crap about me.

So i thoroughly enjoyed it.

[thickmass]

Originally Posted by davesporty

Does anyone know of www.strengthmill.com?

it's where the same old idiots from here hang out to bad mouth everyone at bb.com off.

The supermoderator there, is really someone from bb.com and they also slag off bb.com mods.

Take a look especially at the first post from "Misanthrope"

omg you are such a School M'arm!

[davesporty]

Originally Posted by thickmass

omg you are such a School M'arm!

ROFL

[thickmass]

Originally Posted by davesporty

ROFL

go to the norty corner David

[davesporty]

Originally Posted by thickmass

go to the norty corner David

Oh not again Miss! it wasn't me!

[bbacn123]

**registers to bad mouth davesporty**

[davesporty]

Originally Posted by bbacn123

**registers to bad mouth davesporty**

That's very intelligent of you,good for you.

[knowles.ja]

Originally Posted by davesporty

Calling someone a troll is a bannable offence.

Watch your language in future.

LLORT

Originally Posted by davesporty

God knows,

i guess they are stealing members from bb.com and use it as a place to badmouth others off.I stumbled upon the forum by accident and i am glad i did.

Dear davesporty,

Please stop posting.

Sincerely,
Everybody

PS- Get a life.

[Hugh Jazz]

Nobody cares davesporty man.

[iamtheawesome]

My lord, it's the Germans! Get the children down into the cellar! Mary, grab the jam! Dear God!

[Majestyc]

Mark Ripptoe is a moderator in that forum.

[dblbassted]

Originally Posted by knowles.ja

LLORT

Look at that in a mirror and it says "Nice Shoes" in Cyrillic. Ya Rly.

[Shortbus84]

Originally Posted by davesporty

Calling someone a troll is a bannable offence.

Watch your language in future.

Originally Posted by davesporty

Good for you,now stop ruining this thread.

It's called flamebaiting what you are doing.Get out of this thread.

Originally Posted by davesporty

Stick to the topic and reply accordingly without getting personal is that possible with you?

Originally Posted by knowles.ja

LLORT



Dear davesporty,

Please stop posting.

Sincerely,
Everybody

PS- Get a life.

everyone watch out....dave will report you in an instanst...

this one time I got banned for posting a picture of him... YOU PUT UP SUCH A GAY PICTURE YOU DESERVE TO GET MADE FUN OF. or at least deal with it. baby.

[TheStender]

There's another site that's a rip off of the Misc, called All the Misc. It's like BB.com misc, only not as cool (even if they can post naked pictures).

So, OMG! Another forum?????? How about Iron Addicts forum? OMG! OTHER FORUMZ???????

*passes out*

[deepthr0at]