Implosion=Micro Explosion=Macro

Big Bang used implosion to create energy into matter in the
submicroscopic realm,and explosion to heat space in the macro realm. The
explosion,implosion had a time lapse,and explosion was a trillion
trillion of a second ahead in spacetime. bert

"G=EMC^2 Glazier" ha scritto nel messaggio
...
Big Bang used implosion to create energy into matter in the
submicroscopic realm,and explosion to heat space in the macro realm. The
explosion,implosion had a time lapse,and explosion was a trillion
trillion of a second ahead in spacetime. bert

Are you eating lots of italian meat balls these days?
They have the property to implode and then to explode in the stomach.
Maybe sort of big bang inside...

Luigi Caselli

Hi Luigi Love and make my own Italian meat balls,and that way I get
their mass density just right. Nature loved the ball(sphere) and that is
why she made so many of them. I use lots of union,garlic,green,and hot
peppers,and I'm sure that creates the stomach explosion. It is very
hard to make a square meat square. Bert

G=EMC^2 Glazier wrote:
Hi Luigi Love and make my own Italian meat balls,and that way I get
their mass density just right. Nature loved the ball(sphere) and that is
why she made so many of them. I use lots of union,garlic,green,and hot
peppers,and I'm sure that creates the stomach explosion. It is very
hard to make a square meat square. Bert

Morning Bert,

I've still got an eye to trying one of your pan fried pizzas.

I had a discussion about it with my SO as to " Why bother cooking the
pizza this way ? ". She couldn't see any advantage to pan-fried over
oven baked. I assume that the oil acts as a better heat conductor or
prevents the crust from burning ...

Or is it that one can produce a Chicago style ' Deep dish ' type of
pizza. Many more ingredients can be added w/o melting/slipping off of
the sides of the crust. Or is it that the pan removes worries
concerning any catastrophic failure of the structural supporting
functionality of the crust ?

Please advise ?

RL

HiC & RL First I have a head start with the frozen pizza. Here in
Florida an oven adds to the heat in the kitchen. Once the pizza has
defrosted and the cheese has started to melt I have my frying pan
hot(425) with two tablespoonful of oil. I have off to the side my cooked
toppings. Mushrooms hot and green peppers,and onion. I slide the
pizza very carefully into the pan,and cook rather fast and keep a lid on
for short periods of time. I lift the crust to make sure its not going
to burn. Once it looks like its ready I turn the burner off put the lid
back on and let it sit for one minute. Then I put it on a large "paper"
plate(never on styrofoam) Never eat right away it can give you a very
bad burn. I eat my pizza with knife and fork because I like three
different cheeses,and lots of mushrooms and peppers. Gentlemen its all
a matter of taste Bert