I sometimes read the cooking instructions on a lump of meat; they say
storage - keep refrigerated, cooking - let reach room temperature (e. g.
for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
defrost before cooking, but why if just refrigerated?

(They often instruct - e. g. steak - to cook in a frying pan; I grill
almost everything. Don't know if that makes any difference to the
above.)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

"There is no such thing as bad weather - only the wrong clothes." - Billy
Connolly, in his World Tour of England, Ireland and Wales, 4 March 2002 (BBC1).

On 21/01/2024 17:53, J. P. Gilliver wrote:
> I sometimes read the cooking instructions on a lump of meat; they say
> storage - keep refrigerated, cooking - let reach room temperature (e. g.
> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
> defrost before cooking, but why if just refrigerated?

It's because if the meat suffers too severe a thermal shock, such as
going straight from refrigerated to being on a hot griddle pan / frying
pan, the fibres will contract and it's likely to make the meat tough.
If the change is merely from room temperature to a hot pan, this is
likely to be less severe.

>
> (They often instruct - e. g. steak - to cook in a frying pan; I grill
> almost everything. Don't know if that makes any difference to the above.)

I suspect the meat will be heated rather more slowly, so is less likely
to be a problem.

--
Best wishes, Serena
Q. Where does Tarzan buy his clothes?
A. At a jungle sale

On Sun, 21 Jan 2024 17:53:53 +0000, "J. P. Gilliver"
<G6JPG@255soft.uk> wrote:

>I sometimes read the cooking instructions on a lump of meat; they say
>storage - keep refrigerated, cooking - let reach room temperature (e. g.
>for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>defrost before cooking, but why if just refrigerated?
>
>(They often instruct - e. g. steak - to cook in a frying pan; I grill
>almost everything. Don't know if that makes any difference to the
>above.)

When I ask Google, Why cook...
it immediately suggests ...meat at room temperature
then it goes on to say

Meat juices inside can not react when we cook cold meat. We need room
temperature for a juicy and tender steak. If you want to cook a tasty,
delicious pork tenderloin in your oven, keeping all the flavors, you
need to take it out of the refrigerator one hour before.

You're welcome

Nick

On 21-Jan-24 22:13, Nick Odell wrote:
> On Sun, 21 Jan 2024 17:53:53 +0000, "J. P. Gilliver"
> <G6JPG@255soft.uk> wrote:
>
>> I sometimes read the cooking instructions on a lump of meat; they say
>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>> defrost before cooking, but why if just refrigerated?
>>
>> (They often instruct - e. g. steak - to cook in a frying pan; I grill
>> almost everything. Don't know if that makes any difference to the
>> above.)
>
> When I ask Google, Why cook...
> it immediately suggests ...meat at room temperature
> then it goes on to say
>
> Meat juices inside can not react when we cook cold meat. We need room
> temperature for a juicy and tender steak. If you want to cook a tasty,
> delicious pork tenderloin in your oven, keeping all the flavors, you
> need to take it out of the refrigerator one hour before.
>
> You're welcome

I suppose it all depends on what temperature the room is at.
Back in the day, there have been times when we hardly needed to turn the
fridge on.

--
Sam Plusnet

In message <3jjrN.56635$c1y8.34943@fx15.ams1> at Mon, 22 Jan 2024
01:13:35, Sam Plusnet <not@home.com> writes
>On 21-Jan-24 22:13, Nick Odell wrote:
[]
>> When I ask Google, Why cook...
>> it immediately suggests ...meat at room temperature

Interesting - hadn't thought it'd be that common a wonder; suggests I'm
far from alone in wondering though!

>> then it goes on to say
>> Meat juices inside can not react when we cook cold meat. We need
>>room
>> temperature for a juicy and tender steak. If you want to cook a tasty,

Interesting; Serena says it's the fibres, you/Google say the juices.

>> delicious pork tenderloin in your oven, keeping all the flavors, you

Not sure if I ever used my oven in the previous cooker; certainly
haven't in my current one.

>> need to take it out of the refrigerator one hour before.
>> You're welcome
>
>I suppose it all depends on what temperature the room is at.
>Back in the day, there have been times when we hardly needed to turn
>the fridge on.
>
That did occur to me (-:! However, these days, I suppose the assumption
is mostly valid, at least for a kitchen.
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Better to be a free dog than a chained lion - "casandra" on MSE, 2016-6-29

In message <uok30s$4hqp$2@dont-email.me> at Sun, 21 Jan 2024 21:40:43,
Serena Blanchflower <nospam@blanchflower.me.uk> writes
>On 21/01/2024 17:53, J. P. Gilliver wrote:
>> I sometimes read the cooking instructions on a lump of meat; they say
>>storage - keep refrigerated, cooking - let reach room temperature (e.
>>g. for 20 minutes) before cooking. Why? Sure, I can understand if
>>frozen, defrost before cooking, but why if just refrigerated?
>
>It's because if the meat suffers too severe a thermal shock, such as
>going straight from refrigerated to being on a hot griddle pan / frying
>pan, the fibres will contract and it's likely to make the meat tough.
>If the change is merely from room temperature to a hot pan, this is
>likely to be less severe.
>
Interesting; thanks.
>
>> (They often instruct - e. g. steak - to cook in a frying pan; I
>>grill almost everything. Don't know if that makes any difference to
>>the above.)
>
>I suspect the meat will be heated rather more slowly, so is less likely
>to be a problem.
>
Well, I'm sure it gets less thermal shock than being put directly in
contact with a hot frying pan.

I usually _do_ let it warm (though more likely 15-30 minutes than an
hour), but sometimes forget.
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Better to be a free dog than a chained lion - "casandra" on MSE, 2016-6-29

Sam Plusnet wrote:

>I suppose it all depends on what temperature the room is at.
>Back in the day, there have been times when we hardly needed to turn the
>fridge on.

I'm sure that I remember a Hancock sketch where he fancies
himself as a gourmet, and reads that red wine should be allowed
to reach room temperature.He complains that even his room isn't
at room temperature.

Chris
--
Chris J Dixon Nottingham
'48/33 M B+ G++ A L(-) I S-- CH0(--)(p) Ar- T+ H0 ?Q
chris@cdixon.me.uk @ChrisJDixon1
Plant amazing Acers.

Sam Plusnet <not@home.com> wrote:
> On 21-Jan-24 22:13, Nick Odell wrote:
>> On Sun, 21 Jan 2024 17:53:53 +0000, "J. P. Gilliver"
>> <G6JPG@255soft.uk> wrote:
>>
>>> I sometimes read the cooking instructions on a lump of meat; they say
>>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>>> defrost before cooking, but why if just refrigerated?
>>>
>>> (They often instruct - e. g. steak - to cook in a frying pan; I grill
>>> almost everything. Don't know if that makes any difference to the
>>> above.)
>>
>> When I ask Google, Why cook...
>> it immediately suggests ...meat at room temperature
>> then it goes on to say
>>
>> Meat juices inside can not react when we cook cold meat. We need room
>> temperature for a juicy and tender steak. If you want to cook a tasty,
>> delicious pork tenderloin in your oven, keeping all the flavors, you
>> need to take it out of the refrigerator one hour before.
>>
>> You're welcome
>
> I suppose it all depends on what temperature the room is at.
> Back in the day, there have been times when we hardly needed to turn the
> fridge on.
>

You ‘ad a ‘fridge? We ‘ad to walk to the lake, crack the ice and haul a big
lump back to warm a tatty shoe box and ‘ad we ‘ad a lid, we might ‘ave kept
the rain out….

--
Toodle Pip, Mike McMillan

On 22-Jan-24 9:35, Mike McMillan wrote:
> Sam Plusnet <not@home.com> wrote:
>> On 21-Jan-24 22:13, Nick Odell wrote:
>>> On Sun, 21 Jan 2024 17:53:53 +0000, "J. P. Gilliver"
>>> <G6JPG@255soft.uk> wrote:
>>>
>>>> I sometimes read the cooking instructions on a lump of meat; they say
>>>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>>>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>>>> defrost before cooking, but why if just refrigerated?
>>>>
>>>> (They often instruct - e. g. steak - to cook in a frying pan; I grill
>>>> almost everything. Don't know if that makes any difference to the
>>>> above.)
>>>
>>> When I ask Google, Why cook...
>>> it immediately suggests ...meat at room temperature
>>> then it goes on to say
>>>
>>> Meat juices inside can not react when we cook cold meat. We need room
>>> temperature for a juicy and tender steak. If you want to cook a tasty,
>>> delicious pork tenderloin in your oven, keeping all the flavors, you
>>> need to take it out of the refrigerator one hour before.
>>>
>>> You're welcome
>>
>> I suppose it all depends on what temperature the room is at.
>> Back in the day, there have been times when we hardly needed to turn the
>> fridge on.
>>
>
> You ‘ad a ‘fridge? We ‘ad to walk to the lake, crack the ice and haul a big
> lump back to warm a tatty shoe box and ‘ad we ‘ad a lid, we might ‘ave kept
> the rain out….

You 'ad a lake!?!

--
Sam Plusnet

On Mon, 22 Jan 2024 01:13:35 +0000, Sam Plusnet <not@home.com> wrote:

>On 21-Jan-24 22:13, Nick Odell wrote:
>> On Sun, 21 Jan 2024 17:53:53 +0000, "J. P. Gilliver"
>> <G6JPG@255soft.uk> wrote:
>>
>>> I sometimes read the cooking instructions on a lump of meat; they say
>>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>>> defrost before cooking, but why if just refrigerated?
>>>
>>> (They often instruct - e. g. steak - to cook in a frying pan; I grill
>>> almost everything. Don't know if that makes any difference to the
>>> above.)
>>
>> When I ask Google, Why cook...
>> it immediately suggests ...meat at room temperature
>> then it goes on to say
>>
>> Meat juices inside can not react when we cook cold meat. We need room
>> temperature for a juicy and tender steak. If you want to cook a tasty,
>> delicious pork tenderloin in your oven, keeping all the flavors, you
>> need to take it out of the refrigerator one hour before.
>>
>> You're welcome
>
>I suppose it all depends on what temperature the room is at.
>Back in the day, there have been times when we hardly needed to turn the
>fridge on.

That's a very good point. I remember my dad, back in the days before
central heating, would open the very occasional bottle of French wine
and place it on the mantlepiece above the open fire for half an hour
before pouring it. His reasoning was that room temperature in the
Côtes du Rhône was considerably warmer than in the Coats de Living
Room in Sunbury on Thames.

Warm or not, us kids were still not allowed to have a sip.

Nick

On Sun, 21 Jan 2024 21:40:43 +0000, Serena Blanchflower
<nospam@blanchflower.me.uk> scrawled in the dust...

>On 21/01/2024 17:53, J. P. Gilliver wrote:
>> I sometimes read the cooking instructions on a lump of meat; they say
>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>> defrost before cooking, but why if just refrigerated?

Gosh, I don't tend to read the instructions on lumps of meat (and rarely
roast them), so was unaware of this advice. Straight from fridge to hot
oven for me. Maybe putting it straight from fridge to cold oven would be
better, it takes about 15 minutes to get up to temperature so may have the
same effect.

>It's because if the meat suffers too severe a thermal shock, such as
>going straight from refrigerated to being on a hot griddle pan / frying
>pan, the fibres will contract and it's likely to make the meat tough.
>If the change is merely from room temperature to a hot pan, this is
>likely to be less severe.

I understand the theory, but not convinced it would make much difference on
chicken, which is what I tend to cook that way. Anything else is
casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
pan first.

--
Penny
Annoyed by The Archers since 1959

In message <71j0ri9gk2dcq0vjr2l0np9f7eavmra71k@4ax.com> at Tue, 23 Jan
2024 23:38:56, Penny <spam@labyrinth.freeuk.com> writes
>On Sun, 21 Jan 2024 21:40:43 +0000, Serena Blanchflower
><nospam@blanchflower.me.uk> scrawled in the dust...
>
>>On 21/01/2024 17:53, J. P. Gilliver wrote:
>>> I sometimes read the cooking instructions on a lump of meat; they say
>>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>>> defrost before cooking, but why if just refrigerated?
>
>Gosh, I don't tend to read the instructions on lumps of meat (and rarely
>roast them), so was unaware of this advice. Straight from fridge to hot
>oven for me. Maybe putting it straight from fridge to cold oven would be
>better, it takes about 15 minutes to get up to temperature so may have the
>same effect.

Sometimes the instructions are on the strip of label around the meat
tray - on the _inside_ of the label. Whoever thought of that idea should
be shot! (They're often printed in pale grey ink, too.)

When I say "lump" of meat, I only mean things like steaks, belly slices,
etc. - I never buy a joint, which is what I associate the term "roast"
with.

(I always grill - the concept of "preheated oven" seems so wasteful to
me. Plus using the whole oven anyway when there's just one of me.)
>
>>It's because if the meat suffers too severe a thermal shock, such as
>>going straight from refrigerated to being on a hot griddle pan / frying
>>pan, the fibres will contract and it's likely to make the meat tough.
>>If the change is merely from room temperature to a hot pan, this is
>>likely to be less severe.
>
>I understand the theory, but not convinced it would make much difference on
>chicken, which is what I tend to cook that way. Anything else is
>casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
>pan first.
>
Ah, that's getting into "cooking" - a pan and a casserole needing
washing.
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

pu gnikcab yb naem uoy tahw siht sI

On 24/01/2024 05:13, J. P. Gilliver wrote:
> Plus using the whole oven anyway when there's just one of me.)

Which is why so many of us have air fryers now.

I haven't had "normal" over for over 20 years but for a long time had a
little miniature oven and for a few years a combi microwave. I hardly
ever used the latter at all but mostly for jacket potatoes when I did.
The mini oven has now been ditched in favour of the air fryer - love it!

I also have a slow cooker used quite frequently for what my family call
"Minceagain" and a hotplate which I use once in a Preston Guild.
Cooking is not "my thing"!

--
Jenny M Benson
Wrexham, UK

On 23-Jan-24 23:38, Penny wrote:
> I understand the theory, but not convinced it would make much difference on
> chicken, which is what I tend to cook that way. Anything else is
> casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
> pan first.

"Seal"? Terribly fatty I would have thought.

Do you roast a whole one, or club together with a neighbour?

--
Sam Plusnet

In message <%8dsN.328169$p%Mb.179533@fx15.iad> at Wed, 24 Jan 2024
19:02:19, Sam Plusnet <not@home.com> writes
>On 23-Jan-24 23:38, Penny wrote:
>> I understand the theory, but not convinced it would make much difference on
>> chicken, which is what I tend to cook that way. Anything else is
>> casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
>> pan first.
>
>"Seal"? Terribly fatty I would have thought.
>
>Do you roast a whole one, or club together with a neighbour?
>

BTN - though LOL/coughing fit!
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

"Purgamentum init, exit purgamentum." Translation: "Garbage in, garbage out."

On 24/01/2024 19:02, Sam Plusnet wrote:
> On 23-Jan-24 23:38, Penny wrote:
>> I understand the theory, but not convinced it would make much
>> difference on
>> chicken, which is what I tend to cook that way. Anything else is
>> casserolled slowly in a cool oven - sometimes with a quick 'seal' in a
>> hot
>> pan first.
>
> "Seal"?  Terribly fatty I would have thought.
>
> Do you roast a whole one, or club together with a neighbour?
>
Roast seal, followed by a Club or Penguin for dessert.

Sam Plusnet <not@home.com> wrote:
> On 23-Jan-24 23:38, Penny wrote:
>> I understand the theory, but not convinced it would make much difference on
>> chicken, which is what I tend to cook that way. Anything else is
>> casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
>> pan first.
>
> "Seal"? Terribly fatty I would have thought.
>
> Do you roast a whole one, or club together with a neighbour?
>

Settle for a penguin, blue, green or red wrapper - who cares?

--
Toodle Pip, Mike McMillan

On 24/01/2024 20:52, Mike McMillan wrote:
> Settle for a penguin, blue, green or red wrapper - who cares?

When I started my first job (in 1964) it was with a company which had a
Stores department in the basement. The Stores also sold a few snack
items, such as biscuits. I was told that a group of employees had
decided to have a bit of fun and all would ask for a Penguin in a
particular colour wrapper - I forget which colour, but all the same.
They got very disgruntled when they were told that there were none of
that colour left and were offered another colour "because they were were
all the same." They swore they were *not* all the same.

I gather the Storekeeper didn't really see the funny side when he found
out what was going on.
--
Jenny M Benson
Wrexham, UK

On Wed, 24 Jan 2024 05:13:40 +0000, "J. P. Gilliver" <G6JPG@255soft.uk>
scrawled in the dust...

>In message <71j0ri9gk2dcq0vjr2l0np9f7eavmra71k@4ax.com> at Tue, 23 Jan
>2024 23:38:56, Penny <spam@labyrinth.freeuk.com> writes
>>On Sun, 21 Jan 2024 21:40:43 +0000, Serena Blanchflower
>><nospam@blanchflower.me.uk> scrawled in the dust...
>>
>>>On 21/01/2024 17:53, J. P. Gilliver wrote:
>>>> I sometimes read the cooking instructions on a lump of meat; they say
>>>> storage - keep refrigerated, cooking - let reach room temperature (e. g.
>>>> for 20 minutes) before cooking. Why? Sure, I can understand if frozen,
>>>> defrost before cooking, but why if just refrigerated?
>>
>>Gosh, I don't tend to read the instructions on lumps of meat (and rarely
>>roast them), so was unaware of this advice. Straight from fridge to hot
>>oven for me. Maybe putting it straight from fridge to cold oven would be
>>better, it takes about 15 minutes to get up to temperature so may have the
>>same effect.
>
>Sometimes the instructions are on the strip of label around the meat
>tray - on the _inside_ of the label. Whoever thought of that idea should
>be shot! (They're often printed in pale grey ink, too.)

I agree!

>When I say "lump" of meat, I only mean things like steaks, belly slices,
>etc. - I never buy a joint, which is what I associate the term "roast"
>with.
>
>(I always grill - the concept of "preheated oven" seems so wasteful to
>me. Plus using the whole oven anyway when there's just one of me.)

I rarely grill, it makes a mess of the small oven, with the high
temperatures involved. I can only eat meat I can cut with a spoon these
days, so slow cooking suits best and probably costs very little when batch
cooking for the freezer on a sunny day.

>>>It's because if the meat suffers too severe a thermal shock, such as
>>>going straight from refrigerated to being on a hot griddle pan / frying
>>>pan, the fibres will contract and it's likely to make the meat tough.
>>>If the change is merely from room temperature to a hot pan, this is
>>>likely to be less severe.
>>
>>I understand the theory, but not convinced it would make much difference on
>>chicken, which is what I tend to cook that way. Anything else is
>>casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
>>pan first.
>>
>Ah, that's getting into "cooking" - a pan and a casserole needing
>washing.

The hot pan involved is a cast iron casserole. By cooking 8 meals at a
time, over several hours while I'm doing something else, I think it beats
your high attention grilling on the laziness stakes.
--
Penny
Annoyed by The Archers since 1959

On 25-Jan-24 10:47, Jenny M Benson wrote:
> On 24/01/2024 20:52, Mike McMillan wrote:
>> Settle for a penguin, blue, green or red wrapper - who cares?
>
> When I started my first job (in 1964) it was with a company which had a
> Stores department in the basement.  The Stores also sold a few snack
> items, such as biscuits.  I was told that a group of employees had
> decided to have a bit of fun and all would ask for a Penguin in a
> particular colour wrapper - I forget which colour, but all the same.
> They got very disgruntled when they were told that there were none of
> that colour left and were offered another colour "because they were were
> all the same."  They swore they were *not* all the same.
>
> I gather the Storekeeper didn't really see the funny side when he found
> out what was going on.

Thinking back on workplaces which had a 'stores'. Sense of humour
wasn't a notable feature of any of the storekeepers.

--
Sam Plusnet

In message <WGxsN.28316$oJCf.15977@fx11.ams1> at Thu, 25 Jan 2024
18:23:50, Sam Plusnet <not@home.com> writes
[]
>Thinking back on workplaces which had a 'stores'. Sense of humour
>wasn't a notable feature of any of the storekeepers.
>
Probably fed up with apprentices being sent for a left-handed
screwdriver, a long weight, or tartan paint.
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

The death of democracy is not likely to be an assassination from ambush.
It will be a slow extinction from apathy, indifference, and undernourishment.
-Robert Maynard Hutchins, educator (1899-1977)

In message <ae55ri9fs44cuv14lfsbvpmut284jgdit9@4ax.com> at Thu, 25 Jan
2024 17:19:47, Penny <spam@labyrinth.freeuk.com> writes
>On Wed, 24 Jan 2024 05:13:40 +0000, "J. P. Gilliver" <G6JPG@255soft.uk>
>scrawled in the dust...
[]
>>Sometimes the instructions are on the strip of label around the meat
>>tray - on the _inside_ of the label. Whoever thought of that idea should
>>be shot! (They're often printed in pale grey ink, too.)
>
>I agree!

Glad someone else knows what I'm on about. Quite how they invented that
idea ...
>
>>When I say "lump" of meat, I only mean things like steaks, belly slices,
>>etc. - I never buy a joint, which is what I associate the term "roast"
>>with.
>>
>>(I always grill - the concept of "preheated oven" seems so wasteful to
>>me. Plus using the whole oven anyway when there's just one of me.)
>
>I rarely grill, it makes a mess of the small oven, with the high
>temperatures involved. I can only eat meat I can cut with a spoon these
>days, so slow cooking suits best and probably costs very little when batch
>cooking for the freezer on a sunny day.

Ah. The few teeth I have left work well, so I still can cut/chew with
them.
[]
>>>I understand the theory, but not convinced it would make much difference on
>>>chicken, which is what I tend to cook that way. Anything else is
>>>casserolled slowly in a cool oven - sometimes with a quick 'seal' in a hot
>>>pan first.
>>>
>>Ah, that's getting into "cooking" - a pan and a casserole needing
>>washing.
>
>The hot pan involved is a cast iron casserole. By cooking 8 meals at a
>time, over several hours while I'm doing something else, I think it beats
>your high attention grilling on the laziness stakes.

You lost me at "several hours". Most things I cook are in the 4-8 minute
range - microwave or grill. I don't have the attention span to do things
taking hours. (Well, OK, I do, but not the desire.)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

The death of democracy is not likely to be an assassination from ambush.
It will be a slow extinction from apathy, indifference, and undernourishment.
-Robert Maynard Hutchins, educator (1899-1977)

On Thu, 25 Jan 2024 20:57:56 +0000, "J. P. Gilliver"
<G6JPG@255soft.uk> wrote:

>In message <WGxsN.28316$oJCf.15977@fx11.ams1> at Thu, 25 Jan 2024
>18:23:50, Sam Plusnet <not@home.com> writes
>[]
>>Thinking back on workplaces which had a 'stores'. Sense of humour
>>wasn't a notable feature of any of the storekeepers.
>>
>Probably fed up with apprentices being sent for a left-handed
>screwdriver, a long weight, or tartan paint.

Apprentice? What's that?

Nick

In message <csu5rih4m14f4tbdpf7ocnf9h3jfkhg8do@4ax.com> at Fri, 26 Jan
2024 00:24:43, Nick Odell <nickodell49@yahoo.ca> writes
>On Thu, 25 Jan 2024 20:57:56 +0000, "J. P. Gilliver"
><G6JPG@255soft.uk> wrote:
>
>>In message <WGxsN.28316$oJCf.15977@fx11.ams1> at Thu, 25 Jan 2024
>>18:23:50, Sam Plusnet <not@home.com> writes
>>[]
>>>Thinking back on workplaces which had a 'stores'. Sense of humour
>>>wasn't a notable feature of any of the storekeepers.
>>>
>>Probably fed up with apprentices being sent for a left-handed
>>screwdriver, a long weight, or tartan paint.
>
>Apprentice? What's that?
>
>Nick

Someone who appears on a television programme featuring sadism and
self-promotion, m'lud.
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Self Test for Paranoia: You know you have it when you can't think of anything
that's your own fault. - "The Real Bev" in comp.mobile.android, 2019-1-1

On Fri, 26 Jan 2024 00:24:43 +0000, Nick Odell <nickodell49@yahoo.ca>
wrote:

>On Thu, 25 Jan 2024 20:57:56 +0000, "J. P. Gilliver"
><G6JPG@255soft.uk> wrote:
>
>>In message <WGxsN.28316$oJCf.15977@fx11.ams1> at Thu, 25 Jan 2024
>>18:23:50, Sam Plusnet <not@home.com> writes
>>[]
>>>Thinking back on workplaces which had a 'stores'. Sense of humour
>>>wasn't a notable feature of any of the storekeepers.
>>>
>>Probably fed up with apprentices being sent for a left-handed
>>screwdriver, a long weight, or tartan paint.
>
>Apprentice? What's that?
>
>Nick
Some SW ones have been writing weeks in TA lately.