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Cat Forum / Health and Behavior / April 2005Challenge
Can everyone here go 24 hours, starting, say, right now, without making one personal comment about someone else (other than, "That's a good-looking cat!" and the like). Just asking.  Signaturehttp://www.slywy.com/ > Can everyone here go 24 hours, starting, say, right now, without making > one personal comment about someone else (other than, "That's a > good-looking cat!" and the like). > > Just asking.>> Maybe, we should try the recipe thing. It works on RPCA:) BTW, could people please snip posts so it's not necessary to keep having to scroll down pages of stuff to read a one line sentence :) Alison > Maybe, we should try the recipe thing. It works on RPCA:) I'm into grilled (without fat) cheese and tomato sammiches at the moment. Or is that not what you meant? I used to give Pudge a tiny bit of ham as a treat. And she would spend half an hour or more batting it down. I would tell her, "Honey, that pig's been dead for *weeks*, so you can stop killing it." She'd just look at me and try slaying it again. Never did eat it. Signaturehttp://www.slywy.com/ > I'm into grilled (without fat) cheese and tomato sammiches at the > moment. Or is that not what you meant?>> MMmm, I really fancy one of those. Time for a midnight snack! I hope no one on a diet is reading this. I'm into peanut butter and jam (jelly) sarnies (sammiches). If jelly is jam, what do you call the jelly you use in a trifle? > I used to give Pudge a tiny bit of ham as a treat. And she would spend > half an hour or more batting it down. I would tell her, "Honey, that > pig's been dead for *weeks*, so you can stop killing it." She'd just > look at me and try slaying it again. > > Never did eat it.>>> LOL Kim's doesn't play with her food . She's on a sea food diet . See food and eat it . BG <groan> thats an oldie Alison > > I'm into grilled (without fat) cheese and tomato sammiches at the > > moment. Or is that not what you meant?>> [quoted text clipped - 3 lines] > I'm into peanut butter and jam (jelly) sarnies (sammiches). > If jelly is jam, what do you call the jelly you use in a trifle? I think we call that Jell-0 or gelatin, though, come to think of it, I bet it might be tasty to try blackberry jelly in a trifle. I stole this recipe from Kraft foods website (I don't use blueberries as I'm very allergic, but it's very tasty with raspberries and strawberries), and it's good (measurements are US): Summer Berry Trifle 1 cup boiling water 1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin Ice cubes 1/2 cup cold water 2 cups mixed berries (raspberries, blueberries, strawberries) 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1-1/4 cups cold milk, divided 1 pkg. (4-serving size) JELL-O Cheesecake or Vanilla Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed 1 pkg. (12 oz.) pound cake, cubed STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand about 15 minutes or until thickened. (Spoon drawn through gelatin leaves definite impression.) Stir in berries. PLACE cream cheese in large bowl; beat with wire whisk until creamy. Gradually add 1/4 cup of the milk, beating until well blended. Add remaining 1 cup milk and dry pudding mix; beat 2 minutes or until well blended. Gently stir in whipped topping. Set aside. PLACE about half of the cake cubes in bottom of large serving bowl; cover with half of the pudding mixture. Top with layers of the gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 18 servings, is a big hit at the family bar-b-ques :-) > > I used to give Pudge a tiny bit of ham as a treat. And she would > spend [quoted text clipped - 7 lines] > See food and eat it . BG <groan> thats an oldie > Alison Smokie Darling (Annie) > I think we call that Jell-0 or gelatin, though, come to think of it, I > bet it might be tasty to try blackberry jelly in a trifle.>>> > I stole this recipe from Kraft foods website (I don't use blueberries > as I'm very allergic, but it's very tasty with raspberries and > strawberries), and it's good (measurements are US): Jell-O , Now , you've reminded me , I remember that term:) I prefer strawberries to any other fruit filling and a dash of sherry too! Alison >> I'm into grilled (without fat) cheese and tomato sammiches at the >> moment. Or is that not what you meant?>> [quoted text clipped - 3 lines] > I'm into peanut butter and jam (jelly) sarnies (sammiches). > If jelly is jam, what do you call the jelly you use in a trifle? Alison I have been led to believe the American jelly doesn't translate entirely to "jam". Rather it's like the apple jelly or qunice jelly that your Mum used to make, which was sieved through muslin and so had no fruit fibre left in it, but was of a jelly-like consistency, rather than jam-like. I have no idea what they call jam - perhaps someone can enlighten us. What's made of raspberries, sugar and water, and is spread on toast (seeds and all)? Anyone? > >> I'm into grilled (without fat) cheese and tomato sammiches at the > >> moment. Or is that not what you meant?>> [quoted text clipped - 11 lines] > made of raspberries, sugar and water, and is spread on toast (seeds and > all)? Anyone? Allison: From a Canadian perspective, you have it right. Jam uses the whole fruit, seeds & all... With (of course) the exeption of stonefruits. Jelly is strained. Mathew Butler to 2 kittens: Chablis & Muscat En Vino Veritas > Allison: From a Canadian perspective, you have it right. Jam uses the > whole fruit, seeds & all... With (of course) the exeption of stonefruits. > Jelly is strained. Actually, if we're talking apricots, I think you'll find that one or two of the stones are frequently left in while the jam's bubbling away. IIRC, the pectin in the stones helps the jam set, and pectin is added to some jams for that precise reason. The things you learned, being a child of the 60s, watching your Mum make jam ;-) > > Allison: From a Canadian perspective, you have it right. Jam uses the > > whole fruit, seeds & all... With (of course) the exeption of stonefruits. [quoted text clipped - 7 lines] > The things you learned, being a child of the 60s, watching your Mum make jam > ;-) So there's quite a difference between jelly and jam. I'd actually prefer the jelly, you don't get pips stuck in your teeth<G> I'm a child of the 60's too:) Alison > So there's quite a difference between jelly and jam. I'd actually > prefer the jelly, you don't get pips stuck in your teeth<G> > I'm a child of the 60's too:) Nah, give me highly textured (ie, the skin hasn't been boiled to smithereens and there's still bits left) blackcurrant jam any day :-) >> Maybe, we should try the recipe thing. It works on RPCA:) > > I'm into grilled (without fat) cheese and tomato sammiches at the > moment. Or is that not what you meant? Chicken roasted on the barbecue, so it has that flame-grilled, smoky flavour to it. Shove a couple of whole lemons, scored so the flavour runs out of them, up its inside, along with several cloves of garlic. Several more cloves of garlic under the skin. Barbecue, with a roasting hood on, maintaining the temperature at around 160C (sorry guys, you'll have to do your own farenheit conversions!). Eat :-) > Maybe, we should try the recipe thing. It works on RPCA:) > BTW, could people please snip posts so it's not necessary to keep > having to scroll down pages of stuff to read a one line sentence :) > Alison But this isn't rpca. This group has a completely different tone and content. It works on rpca; on this group it's only going to add more noise and clutter. I don't have a problem with the occasional flamefest or OT posts. But if a recipe follows every post someone doesn't like, it will become impossible to read. Sherry > I don't have a problem with the occasional flamefest or OT posts. But > if a recipe follows every post someone doesn't like, it will become > impossible to read. My idea is for everyone to take a deep breath for 24 hours, try to be civil, and try to think about whether what they're about to post is *really* necessary to be posted. If they'd do that, maybe they'd re-read it, realise they've gotten it off their chest at least to themselves, and hit "discard" (or whatever their newsreader's convention is). So maybe it could go back to being closer to health+behav (and not the humans' behaviour). Signaturehttp://www.slywy.com/ >>I don't have a problem with the occasional flamefest or OT posts. But >>if a recipe follows every post someone doesn't like, it will become [quoted text clipped - 3 lines] > civil, and try to think about whether what they're about to post is > *really* necessary to be posted. Did you do that with your post that started this thread? Every post like this, including the off-topic ones, has the potential to be a major disruption. Those posts that stick to the subject matter that the group name implies and whose participants refrain as much as possible from critical personal comments are the ones that get the group back on track. There are instigators in the group along with several sock puppets... who shall remain nameless, however you all know who you are. By "you" I am not implying you are one of them Diane. In any case, everyone *is* entitled to their opinion... just because someone doesn't agree with you (again, not implying specifically you Diane) is no reason to make derogatory personal comments. If one must make derogatory personal comments, take it to email. Many of us have valid email addys. > If they'd do that, maybe they'd re-read > it, realise they've gotten it off their chest at least to themselves, > and hit "discard" (or whatever their newsreader's convention is). > > So maybe it could go back to being closer to health+behav (and not the > humans' behaviour). > Those posts that stick to the subject matter that the group name implies > and whose participants refrain as much as possible from critical > personal comments are the ones that get the group back on track. Yes, that was my point. On topic posts minus the personal commentary. And not so many of them. That's why I suggested thinking before posting. Signaturehttp://www.slywy.com/ Just a few questions.. - What's a "sock puppet" ? - Why do recipes work at cooling off flamefests? I've actually got a great one for a summer pasta salad. > Just a few questions.. > > - What's a "sock puppet" ? A sock puppet is when someone creates a new persona so that new persona can post to the group in agreement with, well, with himself. > - Why do recipes work at cooling off flamefests? I've actually got a great > one for a summer pasta salad. The best way to get rid of a "troll" (someone who is posting to the group just to cause disruption) is to totally ignore that post. Rec.pets.cats.anecdotes has taken ignoring trolls to a new level. The have a troll-b-que by immediately posting recipes in response to a troll. Sometimes they even look forward to troll and if one hasn't posted there in a while (which they now seldom do since they get *NO* reaction - and reaction is the only thing they want) then one of the regulars will act like a troll just to start a troll-b-que in order to exchange recipes. Hugs, CatNipped > > Just a few questions.. > > [quoted text clipped - 14 lines] > reaction is the only thing they want) then one of the regulars will act like > a troll just to start a troll-b-que in order to exchange recipes. I have lifted some excellent recipes from rpca, and my own Fabulous Beef Stew recipe is there. (...) > But this isn't rpca. This group has a completely different tone and > content. (...) > I don't have a problem with the occasional flamefest or OT posts. But > if a recipe follows every post someone doesn't like, it will become > impossible to read. A recipe in the style of rpch+b: FUCKIN' CHEESE SANDWICH: Take two slices of bread, you great stinking lump of camel intestine, and stick some cheese between 'em, or I'll stuff cat litter up your nose until it comes out of your ears. Add ketchup to taste, twat-nosed goat sucker. Next week: how to make a stew from your own genitals. S. > (...) > > [quoted text clipped - 16 lines] > > S. Cheese??? Cheese??? What's the matter with you, a.shole? Don't you know, that by using CHEESE, you are ROBBING our animal brothers and sisters? I bet you eat eggs, too, you worthless f.cking insensitive clout. Now, that's a reply to a recipe in the style of rpch+b. Sherry (hoping Steve recognizes tongue is in cheek :-) >> (...) >>> [quoted text clipped - 26 lines] > > Sherry (hoping Steve recognizes tongue is in cheek :-) The entire thing was worth these last two posts. ROTFLMAO!!!! > > (...) > > > [quoted text clipped - 26 lines] > > Sherry (hoping Steve recognizes tongue is in cheek :-) heh <SNIP> > Cheese??? Cheese??? What's the matter with you, a.shole? Don't you > know, that by using CHEESE, you are ROBBING our animal brothers and [quoted text clipped - 3 lines] > > Sherry (hoping Steve recognizes tongue is in cheek :-) I agree with Karen!!!! If, at the end of it all, it comes back to comedey.... Then we're all doing just fine! Chablis looked at the salad I had for lunch (she had a bird in her mouth @ the time) and gave me the look. You know the look, it means "That's not food, that's what food EATS" Mathew Butler to 2 kittens: Chablis & Muscat En Vino Veritas > <SNIP> > [quoted text clipped - 8 lines] > I agree with Karen!!!! If, at the end of it all, it comes back to > comedey.... Then we're all doing just fine! A bit late to the party, aren't you sport? > Chablis looked at the salad I had for lunch (she had a bird in her mouth @ > the time) and gave me the look. You know the look, it means "That's not > food, that's what food EATS" Wow, that is great! I am so glad she is still alive. When you look down and see Chablis in something's mouth I sense it will not be so amusing. >> (...) >> > [quoted text clipped - 26 lines] > > Sherry (hoping Steve recognizes tongue is in cheek :-) ROTFLMAOWTIME!!! Hugs, CatNipped "Diane L. Schirf" <delenn@spammindspringnot.com> wrote: > Can everyone here go 24 hours, starting, say, right now, without > making one personal comment about someone else (other than, > "That's a good-looking cat!" and the like). Speaking of complaints. I have a complaint against authors who post x-no-archive. In fact, usually, x-no-archive authors make trouble or are covering their tracks for other similar reasons. Anonymity is not the reason, since all you have to do is post under a fake identity or go thru a service. At some other time, if you have anything worthwhile to say, please allow your posts to be archived. Many of us rely on the Usenet archives. > Just asking. > Can everyone here go 24 hours, starting, say, right now, without making > one personal comment about someone else (other than, "That's a > good-looking cat!" and the like). > > Just asking. Has it been 24 hours yet??? I have this irrestible urge to flame someone! ;> Hugs, CatNipped >> Can everyone here go 24 hours, starting, say, right now, without making >> one personal comment about someone else (other than, "That's a [quoted text clipped - 4 lines] > Has it been 24 hours yet??? I have this irrestible urge to flame someone! > ;> Um, I meant "irresistable" urge! ;> Hugs, CatNipped > Hugs, > > CatNipped |
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