At that dear friends is all the douche bags in the Democrat Party have as they try to hoodwink folks into giving that worthless POS Obama another 4 years to f*ck us up some more.
You folks are pathetic. -----Original message----- From: Bruce Johnson [email protected] Date: Mon, 27 Aug 2012 18:52:40 -0700 To: StrataList off topic [email protected] Subject: [Stratalist-ot] Right, this guy should be president... > Because he makes decisions analytically, weighing the risks, based on a > completely untrue premise: > > <http://www.washingtontimes.com/news/2012/aug/26/to-get-a-grasp-on-mitt-romney-start-with-the-lesso/> > > "For most eaters, a muffin is consumed unthinkingly, in big messy bites, > pawing last crumbs off the wrapper because, well, they taste good. For Mr. > Romney, however, a muffin is an analytical challenge — a risk to be weighed. > Indeed, eating muffins the Romney way takes discipline: He consumes the top, > and only the top, to better avoid the unhealthy butter that supposedly flows > downward during baking, according to an account by one of his biographers. > “I was flying somewhere, I think Iowa, and Romney was on the same flight,” > said Scott Helman, a staff writer at the Boston Globe and a co-author of “The > Real Romney.” “We were chitchatting in the waiting area. He was eating a > muffin, and he starts talking about, ‘Hey, did you know that the butter sinks > to the bottom?’” > Mr. Helman laughed. > > “It makes sense,” he said. “It was a little throwaway moment. But I thought > it was sort of revealing.” > > As anyone who has made (or eaten, in fact) a muffin, you will immediately > realize that no, the butter does not "sink to the bottom". One does not peel > the paper off of a muffin only to have butter pour off of the bottom. Us here > in the reality based world are cognizant of the fact that a batter, such as > that used to make a muffin, is a complex mixture of sugar and flour with an > emulsion made of milk butter and eggs; the purpose of the eggs are twofold: > the whites help support the flour/gluten structure with a protein skeleton of > their own and the yolks are excellent emulsifiers which work to hold the > liquids and fats in a homogenous mass. > > This is why some recipes call for mixing the whites and yolks in separately, > as in a souffle. > > Dear FSM now we have to explain to the GOP morons how *cake batter* works! > > Help Me, Shirley Corriher, your our only hope! > -- > Bruce Johnson > University of Arizona > College of Pharmacy > Information Technology Group > > Institutions do not have opinions, merely customs > > > -- > You received this message because you are subscribed to the Google Groups > "StrataList-OT" group. > To post to this group, send email to [email protected]. > To unsubscribe from this group, send email to > [email protected]. > For more options, visit this group at > http://groups.google.com/group/stratalist-ot?hl=en. > > > Francis Drouillard, PE Novato, CA 94945 -- You received this message because you are subscribed to the Google Groups "StrataList-OT" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/stratalist-ot?hl=en.
